Camp Osceola

West Indian Pumpkin Soup Recipe

2009-11-05T17:23:00.000-05:00

Hayride

2009-10-30T09:06:00.005-04:00

If I did not have little kids (again) I would have completely missed the opportunity to go for the Hayride they had at the Elementary School last week. It was so dark I could not even get a good picture of the tractor or the driver or the kids (and big kid adults like me) in the wagon. I was able to get a picture of the crescent moon, and I experimented with 3 color filters. The picture above is the original.

I liked the purple one, but the girls liked the 3rd blue one, just above. The first blue one is warmer, that must have been the yellow lens.

If I ever get that Nikkon digital I'm longing for, I'm not sure I'll have near as much fun with it as I do with this little camera I have!

Georgia Inspiration

2009-08-05T12:21:00.005-04:00

Changes in my personal life have made it difficult to maintain this blog; yet I'm reluctant to give it up. Someday things will settle down enough for me to continue to document the creativity that drives me.

Right now I'm real lucky if I can just get my house clean, but I have had time to photograph a little. Most of these are recent, but some I have done over the last 18 months. These are the images that inspire me. Whether it's texture, color, light, or just plain natural beauty these images play in my mind and hopefully will someday translate into concrete ideas.

Some of the photos are the same but with different filters, which I find interesting in terms of contrast. I have also struggled to capture the summer steaminess that is pervasive in the early mornings.

At any rate, a natural photo journal....

Click on image for full-screen review.

10 Random Things About Living in a Cottage

2009-07-02T23:15:00.003-04:00

*You may find a pair of shoes in the bread drawer.

*Feather dusters are only useful as an accessory with a French maid's costume. Otherwise they are just displacing dust.

*You learn to live with less.

*The outdoors and indoors are one and the same.

*There are certain times of the day when the sun casts its rays on every corner—a perfect time to sweep.

*Friends and neighbors will stop by and stay awhile.

*The kitchen stove is always being put to use.

*Castaways will find a home somewhere.

*Neighborhood pets sometimes consider your home their own.

*There are no rules for how to grow the perfect garden

-Jacqueline deMontravel of Romantic Homes-

I Heart Faces---Sepia

2009-06-16T05:31:00.014-04:00

Self Portrait

Favorite Portrait

This week's contest is "Sepia Tones" which is one of my favorite things in photography, so I decided to enter.

A different contest every week, with some cool givaways, so if you like photography feel free to jump in! Just go to the website I ♥ Faces and all the information you'll need is right there.

Wildflower

2009-06-11T05:26:00.003-04:00

I love Queen Anne's Lace. It's simple and complicated, all at the same time. It also makes a GREAT filler in arrangements. It's hard to find in domestic versions, although it used to be a common garden flower. It does grow along the side of the road en masse around here though.

The Official Start of Summer

2009-05-24T06:28:00.008-04:00

Some people will argue that it's the Memorial Day Week-end, but Southerners know it's when the thistle blooms...this year we can all agree since it's all happening at once!

I Heart Faces

2009-05-20T04:51:00.008-04:00

One of the many things I have discovered about myself over the last year or two is that I love photography. It has only been recently that I have committed to getting better at it. For some reason I felt it was beyond my scope of capability. But I have taken some pretty good pictures by accident, and so I felt I should try to improve on this. It is a passion I share with my older son. And of course blogging has given me a huge opportunity to play, practice, improve. In a way it's like beading for me: it is an art form that can yield some pretty satisfying results almost immediately, unlike alot of other creative arts which require patience, perseverance, and TIME. A big frustration I've had in the past is feeling the creative urge and trying to nurture it everyday, but running short on that time commodity. It has been important and freeing to find other art forms that allow expression and sometimes quickly. I'm not implying skill is not required. It is, and often I fail miserably there, but once in awhile I get it right. And yes, I am dying for a new camera. I've got my eye on a digital Nikkon, but can't exactly spare the $600.00 right now. Ah well. In time.

I have also become interested in other people's photography. Here is a really fun site, and they have a cool give-away going on right now from allpopart.com

Click on the icon to check it out, and scroll down to their give-away entry. They also run a photography contest every week.

Good News at Camp Osceola

2009-05-02T17:26:00.004-04:00

Looks like the most boring picture of the bunch. But, it's really the most exciting...because those are buds on my Nikko Blue Hydrangea that I pruned in March.

THEY ARE GOING TO BLOOM THIS YEAR!!!

And now, on to the rest of what's blooming right now...

Clematis

Iris

(mine do not usually bloom, and this one never has!)

Knock-Out Roses

They were in 1 gallon pots last year when I planted them, can you believe it?

Sorry I have been away so long. If you follow my other blog, you know my daughters finally came home from Haiti after an almost 2 year adoption process.

Finding time to blog is difficult, but we are starting to get in our groove.

God is Good!

Hallelujah!

Propagating Nikko Blue

2009-04-06T03:36:00.010-04:00

It so happens I love hydrangea, and here in the Southeast it does very well. Of course, as always it depends on your species. This mop head classic "Nikko Blue" is one you are going to see in alot of yards. It's the granddaddy of mop head hydrangea, the graft of all those fantastic newcomers like "Endless Summer" , "Blushing Bride", and possibly even "Dooley".

I have two established in my front border, that have done very well except for last year. The plant did OK, but did not bloom. And it is generally a prolific bloomer. I cut it back too hard, I think, and I have no idea what is going to happen this year. We'll see. However, I have been propagating them for several years and my off-shoots DID bloom! I had put one in another border, and the others were still in their containers.

I get so many off the mother shrubs, I end up giving them away. Sometimes around these parts, people will set up a table and sell plants, and I may do that someday, I've got plenty!

So, in case you don't know, here is how I do it. This method works best on mature plants.

Here is a nice healthy specimen that I layered last fall. If you look to the left you will see a light colored branch coming off the mother shrub and going into the dirt, resulting in a new plant! Sometimes I can hit branch with a spade and it cuts cleanly, but yesterday I had to get the pruners. The roots are growing straight down into the soil and supporting the new growth. The plant is tough enough to take all the manhandling (or womenhandling in this case) and after I cut the "cord" and dig up the new growth I divided it into two plants. Hydrangea is dependent on moisture, so I don't leave them laying around for two long with out the support of some nice damp soil in a container. I have several of these that I rooted last fall, and by the time it's all said and done I got 7 new plants, and 6 of them are very healthy. Only time will tellabout the weakling, but I will give it a shot and see how it goes.

But, I'm not done. If you look at the picture you will see several long branches grazing the ground. A few weeks ago when I was pruning these back, I left those long low branches there on purpose. I knew they were going to be my new "propagants".

I take these branches and lay them flat as possible and cover them with dirt except where there is already new growth, particularly at the tip. I have to use bricks on some of them to get them to stay down, and I don't have to bury them too deeply. Just enough soil for those new roots to grab on and go! The bricks will soon be hidden by all the new growth on the mother shrub. Nikko Blue are prolific and they will take over this bed by mid-summer. At some point I will have to trim them from the top so they don't take over my house.

The new offshoots, for the most part will also be covered, which is good, that will serve as a protection from the hot summer sun.

There they are, plus the ones left over from last fall. I usually do this twice a year, spring and early fall. I'm contemplating a "hydrangea garden", so that may be another place to put them.

And then, nothing to do with hydrangea, but I noticed these things while I was ratting around out there....

My clematis is getting ready to bloom.

I love the way new growth on a fern presents! One of nature's fascinations.

Funny Spring

2009-04-05T06:18:00.002-04:00

We're having a cool, wet spring here in the Southeast, in fact, they are talking about snow tomorrow night! A couple of clear days, and yesterday was almost hot, which was making these tulips want to melt. They are supposed to be pink, marketed from the pink ribbon people, but as you can see, they are red~lol, That's what I get for buying my bulbs from Wally World!

Tulips are annuals in this region, BTW. And I need to weed.

DIY

2009-03-30T07:04:00.002-04:00

I spent Sunday afternoon putting this computer desk together, out of a box. Next step is to move the computer, but I thought I would take a photo while it was still uncluttered and pretty!

Just one more step in the master plan of my next big house project....

Professional Recipe Writing---And Stuff

2009-03-28T07:04:00.007-04:00

Things have been very busy at work and it has kind of taken over my life. And this will continue to be the case for the next few months. I do have another big project in the works for the house and hopefully it will be completed within the next few weeks and I will be able to post it.

About work: let me just say that I love being able to work at things I really like to do. There is a big difference though in creating menus and writing & testing recipes on a professional level and doing it at home. (More fun at home...) Below is a photo montage of some early construction phases, recipe/menu testing, and work and student life in the existing location. For an overview of the entire project, go here and here. There actually is one other concept going into this project that is not mentioned, but has required much labor. Not to mention gnashing of teeth and pulling of hair:)

Best view: double-click image, go to slide-show.

You may start to notice at the end of the montage that we are reaching the phase where the equipment is arriving and being installed. Coming soon: final photos. Look for that around June 1.

Rapid Risotto

2009-03-15T07:46:00.004-04:00

I realize I used to do these recipes every Friday, and I would love to go back to that schedule, but for now I'm lucky to get them posted over the week-end, so until I can get back on that Friday schedule, if you are looking for recipes, know that they are sure to appear between Friday and Sunday!

For now I'm sticking to lo-cal good food. BTW I made that bean and shrimp dish again last week after I posted, and it was to die for! I got a pound of frozen large shrimp at Sam's Club for about $14.00. Yes, that is more than I usually like to spend for food, but I still have 1/2 a bag in the freezer, and wow it was GOOD as well as good for me!

Now, about Risotto:

"Risotto is a rich and creamy, traditional Italian rice dish. It is one of the most common ways of cooking rice in Italy." (Wikipedia)

We are cheating just a bit using the microwave. Alternatively you can stand over the stove top constantly stirring for 45 minutes to get this dish, but it is hard for me to come up with that kind of time, especially when I'm using this for a side dish.

Microwave Risotto serves 8

1 & 3/4 cup of vegetable broth

1 cup uncooked Aborio rice

1/2 cup of dry white wine

1/2 cup of frozen chopped onion

1 TBSP olive oil

1/2 cup of finely chopped plum (Roma) tomato

1/2 cup of freshly shredded Parmesan cheese

1/2 tsp of fresh ground pepper

1/8 tsp salt

2 TBSP fresh chopped parsley

Combine first 5 ingredients in a 1 & 1/2 qt. microwave safe dish. Cover with plastic wrap and vent. Microwave at HIGH 12-15 minutes or until liquid is almost absorbed. Remove from microwave, carefully removing plastic wrap. Add tomato and next 3 ingredients, stirring well. Cover and let stand until ready to serve. Stir in parsley just before serving.

(Calories: 153 per 1/2 cup, Fiber 1.5 grams)

Notes: You can substitute veggie broth if you do not want to use wine. DO NOT substitute the rice. Also, you can serve risotto as a main dish. In this case I would stir in a sprinkling of pine-nuts for protein, texture and taste, and serve with some baguette-parmesan cheese toasts. YUM!

A New Look For An Old Chest

2009-03-10T17:14:00.004-04:00

I'd been wanting to do this for along time, and finally got it this past week-end. This little dresser had been living in my linen closet.

It was quite a mess in there and I am not brave enough to show you the before picture. I will say this little chest has served me well. My friend's mother bought it for me at a yard sale for $5.00 when I was living in a walk-up apartment in San Francisco, and it was small enough and light enough to get up the stairs and thru a narrow long hallway. It had funky retro skinny 8 inch legs on it, and the drawers were painted orange. I know that's cool these days, but it did not go with my 1908 Victorian, so I painted the whole thing white and put little ball feet on it.

See the orange? And you can tell I set a few coffee cups on this thing, LOL

Here is my baker's rack. I like it, but it never looks this un-cluttered. I decided to do something different with this little nook. The baker's rack is the next project. I'm going to paint it white and pink for the girl's room.

I'm liking the black on this chest.

It looks really rich!

Does not take up as much room as the baker's rack. Also does not hide the all-important surge protector, so I will have to fine a way to deal with that. I loved that mirror and just had to have it! The drawers are full of photos, scrap booking supplies, linens, china (!) and the top drawer is for the girls coloring books, puzzles and other table activities, since this chest is right next to the table. As soon as I get it all put back together I will take another shot of that end of the room for the total effect.

Total cost

Paint: $7.00

New Pulls: 8 @ 1.17 e

Mirror: $35.00

Not bad for a new look!

Friday's Fave Foods***Shrimp and White Beans

2009-03-06T16:08:00.009-05:00

Create a rustic Italian-style meal by serving this hearty dish with ciabatta and a glass of wine. This is right up my alley!

Shrimp and White Beans

2 tsp olive oil, divided

1 lb peeled and deveined large shrimp

3 garlic cloves, minced

1/3 cup dry white wine

1 15 oz cam cannelini beans, rinsed and drained.

1 pint of grape tomatoes, halved

6 oz of fresh baby spinach

1/2 tsp freshly ground pepper

1/2 teaspoon crushed red pepper

1/4 tsp salt

1.) Heat 1 teaspoon olive oil in a large nonstick skillet over medium high hear. Add shrimp and cook, stirring occasionally, 3 minutes or until done. Remove shrimp and set aside. Keep warm.

2) Heat remaining 1 tsp olive oil in pan. Add garlic and onion and saute 2 minutes. Add beans and wine; bring to a simmer and add tomatoes. Cook, stirring occasionally, 2 minutes. Stir in spinach, and cook 1 minute or just until spinach wilts.

3.) Add reserved shrimp and any extra juices, black pepper, red pepper, and salt, stirring to combine.

Yield: 4 servings @ 1 and 3/4 cups

Calories 260

Fat 4.3 g

Fiber 6 g

Designer Pillow Project

2009-02-21T17:55:00.023-05:00

First attempt at file conversion. By Zamzar

It inverted the photo...oh well!

This is a pillow project by Linda Lee, that was published in the current issue of "Sew News". I like it alot because it utilizes fabrics by designers that I love. In fact most of them and stores that you can buy their fabric at are listed in the side bar. I hope I have time to make it soon :) Or someday!!!

I had quite a technical time with this post. I could not download the instructions directly from the magazine, so I scanned the picture and the diagram/directions and put them in a pdf file. Blogger will not accept pdf so I spent alot of time trying to figure out how to get this on here. I found this site Scribd which converted the file (for free) so that I could embed it as a post. I hope the technology holds! But I will say that I really found Scribd to be helpful and professional and something that I will continue to use.

I also just recieved Amy Butler's "Midwest Modern" from Amazon, and all I can say is OMG! Eye Candy! Her fabrics, as well as several others listed in this project are available at fabric.com Every once in awhile, I find a book that becomes an instant classic and stays on my book shelf and within my reach forever after. This is one of those. I will see something new every time I look at it.

Happy Sewing!

DC_2509136

If you click on the 'DC' link below, it will go to the site and pull the file so that you can better read it...

Publish at Scribd or explore others: Art Illustrations designer pillow

DC_2509137

Publish at Scribd or explore others: Diagrams Illustrations designer Fabric

Spicy Pork Chops with Scallion Rice

2009-02-21T09:12:00.006-05:00

All righty, enough of those fattening lovey-dovey recipes, we are back to our attempts at livin' healthy! And yes, that is MEAT. Meat can be healthy in moderation. Even pork.

Spicy Pork Chops with Scallion Rice

1 cup of ready to cook brown rice

1 tsp ground Aleppo pepper or 1/8 tsp cayenne

1 tsp salt

3/4 tsp of coarsely ground black pepper

4 1/4lb boneless pork loin chops, about 1/2 thick

2 scallions, finely chopped

1/4 cup finely shredded fresh basil

grated zest of one lemon

Heat a large cast iron skillet over high heat until very hot, about 2 minutes. Meanwhile, microwave the rice according to the package directions and keep warm.

Mix the Aleppo pepper, 1/2 tsp of the salt, and 1/2 tsp of the black pepper in a small bowl. Rub the pepper mixture on both sides of the pork.

Add the pork to the skillet and cook until an instant-read thermometer into the side of a chop registers, 160 degrees F, 2-3 minutes each side.

Stir in scallions, basil, lemon zest, and the remaining 1/2 tsp salt and 1/4 tsp pepper into the rice. Serve at once with the pork.

1 pork chop with 1/2 cup of rice = 255 calories, 9 G fat, 3 G fiber

Notes: YUM! This recipe does not call for any oil, the idea is to sear the pork chop, but I found that adding a little cooking spray to the cast iron keeps it from sticking:)

2009-02-14T12:47:00.008-05:00

A Romantic Dinner At Home

Having worked in the food business for 35 years, I must confess that going to restaurants is not a favorite ongoing activity anymore. I realize this is my personal bias. But for those of you that like to do something awesome at home, this menu might be for you. So get a bottle of champagne (or two..one to cook with, and one for you and your sweetie) snuggle in and enjoy!

Scallops with Leeks in Champagne Sauce

Ingredients

1 1/2 tablespoons unsalted butter
1 tablespoon minced shallots
2 large leeks, white parts only, well washed and thinly sliced crosswise
1/2 cup dry champagne
Coarse salt and freshly ground pepper
1 tablespoon olive oil
16 sea scallops, rinsed and patted dry
1 tablespoon finely chopped fresh flat-leaf parsley

Directions

In a large skillet, melt 1 tablespoon butter over low heat. Add shallots, and cook until translucent, about 5 minutes. Add leeks and champagne; season with salt and pepper. Cook until leeks are tender, 10 to 15 minutes.
In a large nonstick skillet, heat oil and remaining 1/2 tablespoon butter over medium heat. Season scallops with salt and pepper. Add scallops to skillet in a single layer, and cook until just golden brown on both sides. Remove scallops; set aside. Divide leek mixture between 2 plates. Top with scallops, and sprinkle with parsley. Serve immediately.

NOTES: Scallops are long rumoured to be aphrodisiacs. So this is a plus. However, it you've got a real manly-man on your hands (my favorite kind of man!) he may be bewildered by this fancy dish and think it's only an appetizer. My advice: treat it as such and have a back-up favorite steak of his choice on the sidelines!

Steamed Artichokes with Tarragon Butter

Ingredients

2 medium or large artichokes, rinsed
Coarse salt
1 fresh tarragon sprig, plus 1 tablespoon finely chopped tarragon leaves
3/4 cup (1 1/2 sticks) unsalted butter
1 lemon, cut into wedges, for serving

Directions

Using kitchen shears, trim sharp tips of artichoke leaves. Remove any small leaves from bottoms of artichokes; trim stems. Using a serrated knife, cut off top quarter of each artichoke.
Fill a 10-inch steamer with enough water to come about 2 inches up sides. (Alternatively, use a pot with a steamer insert.) Add a pinch of salt and the tarragon sprig. Bring to a boil. Place artichokes upright in steamer. Cover, and reduce heat; simmer until bottoms of artichokes are very tender when pierced to the center with the tip of a paring knife, 35 to 50 minutes. (Add more hot water if needed to maintain level.)
Before serving, melt butter in a small saucepan over low heat; stir in chopped tarragon, and season with salt. Serve artichokes with lemon wedges and warm tarragon butter for dipping.

NOTES: There is nothing more romantic than finger food. Use it to your best advantage! You can substitute a caper-aoli (fancy mayonnaise) or any other dipping sauce of your choice, usually it's best if it's something fat-based.

Chocolate-Champagne Truffles in Sparkling Sugar

Ingredients

Makes about 3 dozen.
1/2 cup heavy cream
8 ounces semisweet chocolate, coarsely chopped
1/4 cup plus 1 Tablespoon Champagne
1 tablespoon Cognac
Coarse sanding sugar, for rolling

Directions

Bring the cream to a boil in a small saucepan over medium-high heat. Immediately pour hot cream over the chocolate in a medium bowl; stir until smooth. Stir in the Champagne and Cognac. Refrigerate until chocolate mixture is firm enough to roll into balls, about 1 hour.
Using a small melon baller or ice-cream scoop, form 1-inch balls. Roll each ball in coarse sanding sugar, and transfer to rimmed baking sheets lined with parchment paper. Cover with plastic wrap, and refrigerate truffles at least 30 minutes or up to 3 days before serving.

NOTES: OK you can do this in advance, which is recommended. You are going to have your hands full primping for your romantic dinner as well as doing a little cooking. Chocolate=aphrodisiac + finger food. Need I say more???

Signs Of Spring

2009-02-08T08:17:00.009-05:00

Quince

We had a sudden welcome splurge of spring this week-end. Yesterday the temps were in the low 70's, it felt downright muggy! That's because on Thursday, the high was 19 degrees. The day before that, the same but the windchill had it feelin' like it was about +5. Y'all can laugh at us whining, but were not used to that around here! Looks like the 10 day forecast has us in the 70's again today, then in the 60's with some rain possibly here and there.

YAY!
In case you're not from around here, we have this guy as our groundhog

Georgia groundhog uses Twitter, says spring’s almost here

Gen. Beauregard Lee did not see his shadow when he emerged at Yellow River Game Ranch
By MIKE MORRIS
The Atlanta Journal-Constitution
Monday, February 02, 2009

Call it groundhog gone high tech. Georgia’s resident weather prognosticating rodent, Gen. Beauregard Lee, on Monday sent text messages via Twitter as he prepared to exit his lair at the Yellow River Game Ranch and pronounce to the waiting crowd whether there would be six more weeks of winter.

“A crowd gathering outside my house,” Gen. Lee “twittered” at 6:45 a.m.

About 100 people gathered Monday morning outside of the ‘home’ of Georgia’s official groundhog prognosticator, Gen. Beauregard Lee.

As the time for his annual forecast drew closer, Beau twittered, “I have been eating more organically lately, but I think I smell grits!” A few minutes later, he added, “no, it’s hash browns.”

At 7:26, Beau posted on the social networking site that there were “lots of people yelling outside; must be time.”

Meanwhile, 560 miles to the north, Beau’s Yankee counterpart, Punxsutawney Phil took a moment to declare the Pittsburgh Steelers world champions, then saw his shadow and forecast six more weeks of winter.

Just moments after Phil’s forecast, Georgia’s groundhog emerged under cloudy skies, failed to see his shadow and promised that spring would be just around the corner.

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Once again, I invite my Yankee friends to move down here. We're real hospitable in case you havn't heard. Plus the weather is alot better!

The weather we are in for will invite an explosion of spring growth over the next few weeks. It has been sustainably cold as of late, but there are some signs of Spring emerging.....

The only daffodils blooming in my yard. These bloom first every year!

Hyacinth emerging

This is looking so much healthier this year...we received enough rain!

Lenten Rose up close

If your climate can handle it I encourage you to have at least one Lenten Rose in your yard. It will give you so much cheer on those dreary winter days. And they are a 'no stress' plant.It will reward you in so many ways. I will be able to divide mine again this year and will add it to another corner of my yard.

Friday's Fave Foods***Beer Soaked Beef

2009-02-06T15:51:00.004-05:00

This meat is wonderfully tender and so well-flavored. Marinate it in the morning before you go to work and just pop it in the oven when you get home.

Ingredients
12 oz beer
2 tbsp olive oil
1 large garlic clove(s), peeled and smashed
2 tbsp fresh lemon juice
1 tbsp dark brown sugar
1 tsp table salt
1/8 tsp whole cloves
1 1/2 pound(s) raw lean flank steak, 1-inch thick, washed and patted dry

Instructions
In a 9- X 13-inch glass baking dish, combine beer, oil, garlic, lemon juice, sugar, salt and cloves; add steak. Cover dish and marinate in refrigerator, turning once or twice, at least 2 hours and up to 24 hours.
Place a grill pan in broiler; preheat broiler to high. Remove meat from marinade and broil about 3 1/2 minutes per side for medium rare, or longer until desired doneness.* Remove meat from broiler and place meat on a plate; loosely cover with aluminum foil and let stand for about 10 minutes.
Meanwhile, place grill pan on stovetop over high heat; carefully pour marinade onto grill pan. Bring to a boil (beer will foam) and cook until all alcohol burns off, about 5 to 7 minutes.
Thinly slice steak against the grain and serve with sauce. Yields about 4 ounces of steak per serving.
Notes
*You can also cook this recipe on the grill and reduce the sauce in a saucepan on the stove.

Friday's Fave Foods (On Sunday!)***Beef Stew

2009-02-01T09:41:00.002-05:00

I got so pre-occupied with work and life this week, I neglected my blog. Here my 'make-up' assignment!
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This time of year, nothing is better to me than hearty one pot dishes. Of course, we need the slimmed down version for our purposes, so after perusing one of my many Weight Watcher's cookbook, I found the right one!

Beef Stew
(makes 4 servings)

4 tsp. olive oil
1 shallot, finely chopped
1 TBSP finely chopped carrot
1 TBSP finely chopped celery
1 lb beef round, chopped into 1& 1/2" cubes
1 cup chopped canned plum tomatoes with juice
1/2 cup dry red wine
1 tsp. finely chopped fresh thyme or 1/2 tsp. of dried
1 bay leaf
1/2 tsp. salt
Freshly ground pepper to taste
8 frozen pearl onions
2 carrots, peeled and cut into 1 inch chunks
4 medium potatoes peeled and cut into 1" cubes
1 cup hot water
1 cup of thawed frozen peas
1 TBSP of finely chopped flat leaf parsley
1 TBSP of finely chopped fresh oregano or marjoram

1.) In a medium non-stick Dutch oven or heavy sauce pan, heat the oil. Saute' the finely chopped carrot, celery, and shallot until translucent, 5-6 minutes. Add the beef and saute' until browned, about 5 minutes. Add tomatoes, wine, thyme, bay leaf, salt, and pepper; bring to a boil. Reduce the hear and simmer gently, partially covered, stirring occasionally, about 45 minutes.
2.) Add the pearl onions, carrot chunks, potatoes, and water. Cook, covered, 40 minutes.
3.) Stir in peas, wait four minutes and add parsley and oregano and cook 1 minute longer. Discard the bay leaf.

Per Serving: 1/4 of stew = 356 calories

Notes: Adaptable for the crock pot. Saute the finely chopped veggies and the cubed meat as directed, and transfer to the crock, and add the remaining ingredients, except for water, parsley and oregano. Cover and cook until the beef and veggies are tender, stir in herbs just before serving.

From: Weight Watcher's New Complete Cookbook

Friday's Fave Foods***Lemon Artichoke Chicken

2009-01-23T16:29:00.007-05:00

Being a native of the Golden State, I love artichokes. The kind you buy in the can are nothing like the ones that grow in the coastal valley's of California, but I like 'em all. And Southerners think I am weird for this. Among other things. That's another story.

Lemon-Artichoke Chicken

INGREDIENTS

*1/4 cup of whole wheat flour

*1/2 tbsp dried oregano

*Freshly ground black pepper, to taste

*1/4 tsp sea salt, plus additional for seasoning

* 1 lb think chicken cutlets

*Olive oil cooking spray

*1/2 tsp extra-virgin olive oil

* 1 medium onion, cut lengthwise and thinly sliced

*1 clove of garlic, minced

*1/4 low-sodium chicken broth

*1 14 oz can artichoke hearts, drained and cut into sixths

*1/4 cup fresh lemon juice

*1 tsp of lemon juice

* 2 tbsp fresh parsley, chopped

INSTRUCTIONS

In a shallow bowl, thoroughly combine flour, oregano, pepper and 1/4 tsp salt. Dredge each chicken cutlet in flour mixture, shake off excess and place on a plate.

Coat a large nonstick skillet with cooking spray and heat on medium to medium-high, so skillet is hot but not smoking. Add 1/2 the chicken cutlets and cook 3 to 5 minutes per side, until lightly browned and cooked thru. Transfer to clean serving plate and repeat with remaining cutlets, coating skillet once more with cooking spray. Cover your serving plate with foil to keep chicken warm.

Adjust temperature to medium-low and heat oil. Place onion in pan and cook, stirring frequently until soft and golden, 5 to 6 six minutes. Add garlic, cooking for 1 minute, stirring constantly; then chicken broth, bringing it to a simmer; followed by artichokes, lemon juice and zest, simmering for 2 to 3 minutes, until heated through and slightly thickened. Season to taste with salt and pepper.

Pour artichoke mixture over chicken cutlets, sprinkle with parsley and serve.

Calories: 220 for 4 oz chicken serving, and 1/2 cup of sauce.

NOTES: You can make your own cutlets by pounding boneless chicken breast with a meat mallet.

Kitchen Redo Finally Done

2009-01-19T20:34:00.009-05:00

5 weeks ago I started this project, and of course, we got the really important part done the first 3 days.

Before

A pretty cool old sink, and in good condition, but I thought a continuous counter top would be more efficient, so it was out with the old.

Here we go. It was a long week-end. Of course I hired someone to do the work. But it's difficult to have the kitchen torn up.

Here we are back together, with new counter, sink and a dishwasher installed.

HALLELUJAH!!!
(on so many levels!)

The sink is cast acrylic. I was nervous about this, but my plumber assured me that they were an awesome product.

(He is right about that)

Very lightweight. Not expensive. Clean up is super easy!

I really wanted to splurge on my counter top and get granite. But the counter alone would have cost me more than the entire job ended up being, so I made peace with a custom piece of laminate.

The faucet I had bought just a few months previous and had installed. I did not cut corners there, and it was about the same price as the sink.

The 'country white' cabinets were annoying the holy heck out of me up against the ultra white of the new dishwasher, so I decided it was time to repaint them. I also decided to put the cabinet doors back on the upper units. I had taken them off several years ago when I painted the cabinets white the first time. I realized when I put the doors back on the lower units that putting cabinets back together was hard. At that point I decided we were going to go with open shelving for awhile.

Then I had this problem.

I knew it was time for the cabinets doors to go back on.

I managed to get these painted during the Christmas Holiday.

(Wow, look at the difference in those 'whites'!)

AFTER

I've been working on getting it all back together for the past week. After I painted the cabinets ultra white, I decided the hardware was quite dated, and the new paint really emphasized that. It was black and looked really harsh. So, new knobs and pulls too.

YAY!

So, the final price tag, including labor?

Just a little over 12 Benjamens.

And my life is much improved. I do need to paint the walls and the ceiling in the near future, and I need a new refrigerator, but those things are not critical just yet.

I'm on to the next project. I will keep you posted!

Friday's Fave Foods***Healthy French Onion Soup

2009-01-16T14:45:00.010-05:00

Delicious French Onion Soup does not have to be fattening. Here is a slimmed down version that I love! The homemade crouton in this recipe is so-o-o-o good!

French Onion Soup

Ingredients:

*2 tbsp extra-virgin olive oil

*2 cups of red onion, finely sliced

*1&1/4 cups of sweet yellow onion, finely sliced

*2 TBSP unfiltered, fresh apple cider

*1 TBSP of flour

*8 cups of low sodium chicken broth

* 1 tsp vanilla extract

*1 tsp honey

Heat a large pot over medium-high hear for 1 minute. Add oil and heat for another minute. Reduce heat to medium-low and add onions, saute, stirring occasionally with lid half-covering pot, about 10 minutes. Onions will slowly caramelize.

Add apple cider and stir to deglaze. Add flour and stir to thicken. Add broth, vanilla and honey. Increase heat to medium high and bring to a simmer, about 10 minutes. Reduce hear to low or turn off until ready to serve,

Croutons

INGREDIENTS

*1 loaf of multigrain French bread, sliced very thinly into a minimum of 24 slices

* 12 oz fresh chevre, or grated low-fat Swiss cheese.

Preheat broiler to high.

Lay bread slices on cookie sheet and broil for 1 to 2 minutes until lightly toasted.

TO SERVE

*Preheat broiler to high. Ladle 3/4 cup warm soup into ovenproof ceramic bowls or soup tureens.

*Spread chevre onto the 24 croutons, each crouton receiving about .5 oz of cheese. If using grated cheese, place .5 oz cheese on crouton.

*Place 2 croutons into each soup bowl.

*Place soup bowl under broiler. Broil for 5 minutes until cheese is melted and slightly browned. Remove and serve immediately.

Calories per 1 cup of soup and 2 croutons: 220

Nutrients: Onions=vitamin C Onions= quercetin, a flavonoid which studies have shown helps eliminate free radicals in the body.

Friday's Fave Foods***Zucchini Fries

2009-01-09T09:39:00.005-05:00

Well, it's that time of year again, when so many of us resolve to eat better. For myself, I have at least 40 lbs to lose, so for the most part, I will be posting healthy recipes in the foreseeable future. Bear with me, meat and potato people. You know I'll throw one in, here and there!

I do like vegetables, and they do like me, (red meat, not so much) so I am always looking for a new way to use them.

Roasted Zucchini Fries

INGREDIENTS

Cooking Spray, olive oil is preferable

4 small zucchini, approx. 1.5#, trimmed and cut into 3 wedges

1/4 teaspoon salt (sea salt or Kosher salt is preferable)

Freshly ground black pepper to taste

1 TBSP of olive oil, extra virgin

2 TBSP of Parmigiana, freshly grated

INSTRUCTIONS

*Preheat oven to 450 degrees

*Line a rimmed baking pan with foil and spray with cooking spray

*In a large bowl, combine zucchini, salt, pepper and oil. Toss to coat thoroughly

*Arrange zucchini on prepared baking sheet in a single layer and roast, tossing once halfway thru cooking, for 18-20 minutes or until tender and lightly browned. Transfer to a plate and sprinkle with cheese and serve.

Calories, 1 cup serving = 60

Notes: The nutritional bonus in zucchini is a healthy dose of vitamin C, as well as manganese, a mineral that helps keep bones strong and protects cells from free radical damage.

Friday's Fave Foods***New York Strips in a Scotch Marinade

2009-01-02T07:27:00.004-05:00

Happy New Year!

Let me first clarify that this is not a post about New York strippers, in spite of that racy title! It is a post about New York Strip Steak. We do not eat a lot of steak, or even beef at Camp Osceola, but this year for Christmas Dinner we were looking to do something different than the average fare. While a rib roast is certainly traditional, I did not want to cook too much food. Also a rib roast (prime rib) has so much fat in it---which is why it tastes so good---I could not justify doing that to myself or my kids. I think this would also be a good choice for a formal New Year's Eve Menu. Or if you have a meat and potatoes kind of guy. (And most guys are, even if they won't admit it!) This marinade also works on other cuts of beef, but is particularly good for a strip steak because of it's density, and it's natural flavor.

New York Strip Steaks in a Scotch Whiskey Marinade

1/3 c. Scotch whiskey

1/4 c. brown sugar

1/3 c. soy sauce

2 tbsp. Dijon mustard

1 tsp. Worcestershire sauce

1 onion, chopped

4 New York strip sirloin steaks

In a container large enough to hold the steaks, combine all ingredients for marinade. Place steaks in marinade and leave in refrigerator overnight. Remove steaks from marinade and broil as desired.

NOTES: I grilled mine on the Weber, so that's an option too. Yep, standing out there in my Santa Hat, cookin' Christmas dinner.

Your good scotch will work, but I'm not a scotch drinker, so I had to go to the package store on Christmas Eve (it was busier than Walmart!) and buy a (relatively) cheap bottle. Which might be your best option too if you don't want your guy to know you used his good scotch!

Friday's Fave's***Handmade Gifts

2008-12-26T17:50:00.007-05:00

During the Holidays this season I noticed an undercurrent of sobriety in the general attitude of the folks. (I work with the public) People that had money were not spending it as freely, including myself. Gifts were still purchased, but with greater meaning than in years past, and frivolity seemed absent. Many of us returned to the handmade gift, one of life's greatest pleasures! Both to give and to receive.

I was so grateful for my new countertop and dishwasher! It made the baking process so much easier for me, I actually had ROOM to work!

Thumbprint cookies before the jam

Putting it all together

I'm sure Martha Stewart has a recipe for those pirouette's
but at $5.43 for 32 of them, it's best for this busy mom to buy them!

Cut them in 1/2 with a very sharp knife, and you can do even more!

I used parchment paper cut to size for dividing the layers of goodies. Wax paper will work too.

Danish Wedding Cookies on the left, YUM!

Not Everyone appreciates a food gift. Sometimes a beverage gift is in order!

Mother's little helper!

This was gifted to me. It got me to thinking I should do some Peach Brandy next year, in the greatest of Georgia traditions.

Not everyone wants a food gift, so I also strung a few bracelets as well. I have plenty of beads on hand, as that is one of my hobbies (addictions) so all I really had to do was think of the people I wanted to gift, and their specific tastes. I do have my own style when it comes to mixing beads though. I like to mix the refined (pearls and crystals) with the organic (raw amethysts and fresh water pearls), and a hint of metal (silver) never hurts!

*******************************

I really enjoyed doing this. I had gotten away from it, as it became easier to purchase gifts and I had the means. But in retrospect, that had become so stressful. This was very rewarding to me. I plan to do more of it next year.

Friday's Fave Foods***Decorated Sugar Cookies

2008-12-20T09:28:00.004-05:00

Here is the last of my cookie series. I use an easy recipe for this. Why complicate any more than is needed, and especially this time of year?

SUGAR COOKIES/ICING FOR COOKIES

1 stick butter

1 c. sugar

1 egg

1 tbsp. milk

1/2 tsp. vanilla

2 c. flour

1 tsp. baking powder

Cream butter, sugar and vanilla all together. Add egg. Beat until light and fluffy. Stir in milk. Stir in sifted dry ingredients. Blend well. Divide dough in half. Chill 1 hour or more.

Roll dough on floured board to about 1/8 inch thickness. Cut with a floured cookie cutter.
Bake on cookie sheet, in a 375 degree oven, for 8 minutes. Cool. Store in tightly covered container.
Makes 4 dozen cookies. Frost with icing.

ICING FOR COOKIES:
3 c. sifted confectioner's sugar

1/4 c. milk

1/2 tsp. vanilla

Dash of salt

Combine sugar, milk, vanilla and salt; mix well. Add food coloring. Frost cookies. Add candy sprinkles if desired. Will frost approximately 5 dozen cookies.

NOTES: Your sugar cookies do not have to be fancy at all to be fun (and tasty) although you can be extravagant if you want to! If I'm using lots of colors, and especially if kids are involved, I use small squirt bottles (the plastic ones that you see in delis that hold the oil and vinegar, or the mustard) and cut the tops to make a wider hole. This gives you greater control with your work and it also makes clean up so much easier! Those are available and very inexpensive, I get mine at the local restaurant supply store, which is open to the public. Also, don't forget, for intense color and better consistency, use food color paste as opposed to liquid food color. You can get that in cake decorating/candy supply hobby stores.

Enjoy your creativity!

2008-12-12T06:06:00.004-05:00

Friday's Fave Foods***Thumb Print Cookies

Some moms do chocolate chip cookies, but this is what my mom baked when she made cookies. They are great spur of the moment cookies because even if the cupboard is bare, we usually have these ingredients around. Also, when you add the filling you get some great color. If I use jam, and it's Christmas, this is the area where I will splurge and buy "Knottsberry" or some other designer jam.

THUMB PRINT COOKIES

1/2 c. soft butter

1/4 c. brown sugar

1 egg yolk

1 c. sifted flour

1/4 tsp. salt

1/2 tsp. vanilla

Cream together butter, sugar, egg yolk and vanilla. Sift flour and salt; mix well. Roll into 1" balls. Dip in slightly beaten egg white. Roll in finely chopped nuts (3/4 cup). Place about 1" apart on ungreased baking sheet. Bake 5 minutes. Remove from oven, quickly press thumb gently on top of each cookie. Return to oven and bake 8 minutes longer; cool. Fill the thumb print with jelly, fruit or tinted sugar icing. Oven temperature, 375 degrees.
Makes 2 dozen.

Notes: The chopped nuts are an extra. They are also fine without that step!

Paperwhites and Amaryilis***Christmas Bulbs

2008-12-07T17:53:00.008-05:00

This is something I like to do every Christmas. It's an inexpensive way to bring cheer and fresh blooms into the house. I'm sure most of you home-making pros know how to do this, but in case someone does not, I'll just run thru it quickly. The results are so worth it.

PAPERWHITES

First, you have to find them. They are not as common as other bulbs you will see in the fall such as daffodils and tulips, or even hyacinths, but they are around. I got mine at Wal-Mart this year, but I have also purchased at Lowe's, Sam's Club, and Cofer's, our specialty nursery here in town almost always has them.

Find a container.

This year I'm using a floral container/planter that I bought at a flea market. It is shallow, which is OK, but it does not have any drainage holes, so I put gravel in the bottom to create some drainage.

I decided to go for bold and plant 6 in one container for massive impact. I bought 2 packages (6) so I will plant the rest of them successively for continual bloom thru-out January. (Blooms last about a week) You can put as few as 1 in a clay pot it you want to, but I usually put in at least 3. I have had them not bloom very well in the past and that has to do with the quality of the bulb. Buying from Wally, I'm probably taking a chance, but these looked pretty healthy when I took them out of their bags. These are about the size of a golf ball, and they have healthy roots, and no mold on the bulbs.

There they are with some dirt covering them. They really don't need much. Be sure not to over water. Those green tips will straighten out soon now that they have seen the light of day.

In a few weeks I should have something resembling this. Those, I confess, are not mine. I did not do these last year, which I regretted. So I had to steal this good-looking picture to show you the ideal from the WWW. These flowers do have a very distinct scent, so be prepared for that.

AMARYILIS

The last couple of years, I have bought a kit for this. It works out great. For about $5.00 they give you the bulb, the plastic pot, and the planting medium, which is like Jiffy-Pop, except it's dirt. It's a dirt pellet that you add warm water to and it expands into the perfect environment for nurturing your bulb. I've gotten this at Lowe's 2 years in a row and had really good results.

This bulb is about the size of a softball. No kidding, it's large!

I've planted it in it's plastic pot with it's Jiffy-Pop dirt, then disguised the plastic pot with this planter. That green shoot will straighten up in a few days, and also get greener. In about 3 weeks, or in God's good time, I will have something that looks like this.

If you look closely you can see a second shoot coming out. I got about a months worth of bloom out of that plant. They say you can get these to rebloom (not so with paperwhites) but I have not had luck with that, I don't know the trick. The foliage will come back for me, but not the bloom. Not that I keep these things laying around. I throw them out in the bushes, and then I notice I have a plant growing out there, later in the year. But they never rebloom.

Sammy was watching me from the window. Worlds cutest kitten is growing up!

Friday's Fave Foods***Almond-Orange Biscotti

2008-12-05T11:37:00.003-05:00

This is the most yummy cookie-with-coffee ever invented! They last a week after baking in an airtight container, or a month in the freezer.

Almond-Orange Biscotti

1 1/2 C. sugar

3 eggs

1/3 C. melted butter, cooled

1 C. lightly toasted, coarsely chopped almonds

2 T. Grand Marnier (or other orange-flavored liqueur)

1/8 C. chopped, candied orange peel or 3 tablespoons finely grated orange zest

3 1/2 C. all-purpose flour

1 1/2 t. baking powder

Beat the egg yolks with 3/4 cup sugar until light and sugar is dissolved. Stir in the melted butter, nuts, Grand Marnier and candied orange. In a separate bowl, beat the egg whites until they just begin to form peeks and gradually beat in remaining 3/4 cup sugar until whites form stiff peaks. Sift flour and baking powder together and alternately fold 1/3 of flour and egg white mixtures into yolks until well combined. Dough will be firm and slightly sticky. If dough is too soft, add more flour. With floured hands, divide dough into two logs, about 1 1/2 inches in diameter.

Arrange logs on a buttered or parchment-lined baking sheet and bake in a preheated 325°F. oven for 20-25 minutes or until logs are lightly brown and firm to the touch. Remove from oven and let logs cool on baking pan on a rack for 10 minutes. On a cutting board, cut logs crosswise on the diagonal into 1/2 -inch widths. Arrange biscotti cut side down on baking pan and bake for 5-7 minutes on each side or until biscotti are very lightly browned and crisp. Cool on racks and store air-tight.

Makes 36 biscotti.

NOTES: This is yet another great gift-giving idea. Just find a nice air-tight container to put it in and you are good to go!

Friday's Fave Foods***Danish Wedding Cookies

2008-11-28T08:56:00.007-05:00

The season is officially upon us. If you are reading this, you may be one of those people (like me!) that likes to give festive food during the holidays. Giving cookies can be alot of fun, and nowdays, there are so many creative and inexpensive containers out there in which to present them. Generally I live to give a little variety of cookies. But if you are pressed for time, and cannot do that, these, all by themselves, will do very well. They are my favorite!

SERVES 24 , 2 dozen

Ingredients

1 cup all-purpose flour

2 tablespoons

all-purpose flour

1/8 teaspoon ground cinnamon

1/2 cup

butter, softened

1/2 cup

pecans, finely chopped

1/2 cup

powdered sugar, sifted, divided

1/2 teaspoon

vanilla extract

powdered sugar

Directions

1. Combine flour and cinnamon in a large bowl.
2. Add butter, pecans, 1/4 cup powdered sugar, and vanilla, stir well until blended. Batter will be stiff.

3. Shape dough into 1 inch balls. Place on ungreased cookie sheets.
4. Bake at 400 degrees Fahrenheit for 10-12 minutes.
5. Remove cookies to wire racks to cool slightly.
6. Roll cookies in powdered sugar, and cool completely on wire rack.

Notes: You may also find these as "Mexican Wedding Cookies". Some recipes call for flattening them out, but I find their shape appealing and different, especially if you are presenting these as part of a variety of cookies. Also, you can substitute the powdered sugar for powdered cocoa, and do a contrast of white and dark.

WORD OF CAUTION: These things are ADDICTING!

Friday's Fave Foods***Roasted Turkey Breast with Cornbread Dressing

2008-11-21T07:29:00.006-05:00

I have decided to cook a turkey breast this year instead of the whole bird. I am pretty traditional, so this is a biggie for me. But since it's only my son and I it's the best way to go. I'm adding my cornbread stuffing because I spent years looking for the best dressing (on the esoteric side of course) and this one beat them all, hands down. 15 years later, it's still my favorite. (Found the original recipe in the Contra Costa Times)

I would also like to write sometime about deep frying a turkey, as that is the ultimate tradition in the South. But I will save that for a few beers and another day!

Simple Roasted Turkey Breast

Pat dry with paper towel a 4 to 5 pound turkey breast; sprinkle it with salt and pepper. Spread it with 2 tablespoons softened butter. Roast the turkey on a rack in a roasting pan in a preheated 425 degree oven for 15 minutes. Reduce the heat to moderately slow (325 degrees) and arrange a piece of cheesecloth soaked in 1/2 stick (1/4 cup) butter, melted, over the turkey. Roast the turkey, basting it every 20 minutes for 1 to 1 1/2 hours more or until meat thermometer registers 160 degrees. Remove and discard the cheese cloth and transfer the turkey to a heated platter. Serves 8 to 10.

Cornbread Dressing With Sausage

1 medium onion, chopped

3-4 stalks of celery, chopped

3 carrots, chopped into cubes

1 TBSP of fresh parsley

Pork or Turkey sausage, your choice

1 bag of Pepperidge Farms Cornbread Dressing

2 cans of chicken broth

1 egg

salt

pepper

shredded Parmesan cheese (optional)

Brown sausage in large fry pan. If it produces alot of fat, drain.

Add onions in until soft, then carrots and celery, and cook about 10 more minutes.

In large mixing bowl, combine cornbread stuffing and parsley. Add finished and cooled sausage mixture, and mix with your hands. The cornbread will start to moisten. Add egg and about 1/2 cup of chicken broth and continue to mix evenly. Add broth in increments until you get the consistency you desire. The trick is not too dry and not too soggy. Salt and pepper to taste.

You can stuff the cavity of a whole turkey, or you can cook it in a side dish if you want to. I usually cook it on the side. It's hard to fry a stuffed turkey, so that's one reason!

If you cook it on the side, spray a casserole dish with non-stick, and place dressing mixture in dish. Top with 2 TBSP of grated parm cheese if desired. Cover, and bake for at least 45 minutes.

Notes: That's it! Don't make it harder than it has to be! Enjoy your family and your day with them!

Friday's Fave Foods***Sweet Potato Pie

2008-11-14T07:47:00.008-05:00

This has become my absolute favorite pie to bake for the holidays, especially Thanksgiving. Not sure why, 'cause there are no shortcuts, but it looks pretty and tastes SO good!

Besides, don't ya just love the way those words sound together? Say it...'sweet potato pie'...

This is a custard pie, and like all custards, needs to be baked at a relatively low temp so it does not curdle. However, that takes longer, so it can make the pie crust soggy. The best solution is to have the pie crust warm and the filling at room temperature. This solves the problem. The other issue is, that if the pie is over baked, the filling will have a coarse texture, and will be watery around the edges. To prevent this, remove the pie from the oven as soon as the center quivers (like jello)...the pie will continue to set up as it cools. Also, eat it within 24 hours for best results. The crust will get soggy otherwise, and it you leave it out, the filling will start to mold after a few days.

Sweet Potato Pie

Preheat oven to 400 degrees.

Peel deeply, including fibrous layer under the skin,

2 lbs. of sweet potatoes

Cut into 1" chunks and steam until tender, about 20 minutes. Puree in a food processor, or force thru a fine-mesh sieve. Measure 1 1/3 cups of puree.

Whisk together

4 large eggs

1/2 cup of sugar

add puree

Then add

1 cup of evaporated milk

half stick of unsalted butter

4 tsp of strained fresh lemon juice

1 & 1/2 tsp of vanilla

3/4 tsp of ground cinnamon

3/4 tsp of grated or ground nutmeg

1/2 tsp salt

Warm the pie crust in the oven until it is hot. Pour in filling, and bake for 20 minutes. Reduce oven to 325 degrees and bake until the center quivers when nudged, about 20 minutes. Let cool completely on a rack, and then refrigerate for up to 24 hours. Serve with whipped cream or ice cream.

NOTES: I put tin-foil strips around the pie crust edges to keep them from burning. Take them off for about the last 10 minutes of baking. A pain, but worth it!

Fabulous Fall

2008-11-12T05:22:00.007-05:00

I was born and raised in Northern California, near the Lake Tahoe area. Seasons were very pronounced there. Summer was short. Winter was lo-o-o-o-ng. Spring was WELCOME! And fall was beautiful, but a time of hard work. Back to school. Bracing for the harsh reality of winter. That is it's own post for another post for another time. My point is, I really did not enjoy fall that much growing up. But now that I have lived here in North Georgia for nearly 14 years, I find that it is my favorite season. The irony being, summer is lo-o-o-ong (read:HOT!), and fall is WELCOME!

Here are the first signs of it, about 3 weeks ago.

When it starts coming on, it comes on fast. If spring only lasts around here for 15 minutes, fall lasts maybe 20!

And when it begins to fade, it does so relentlessly, without apology.

In about a month, we will be in a frozen brown wasteland. For now, I will enjoy this!

Friday's Fav Foods***Holiday Loaf Breads

2008-11-07T11:28:00.003-05:00

As we head into the holiday season, many of us will be spending some extra time in the kitchen making big meals, desserts, and holiday treats. One thing that I like to make this time of year are dessert breads. They are also great as gifts. I like to buy the disposable mini-loaf pans and make up several batches. After the loaves are cooled, wrap in cellophane bunching the loose ends together at the top, and tie with a ribbon and add a gift tag. Easy, fast, inexpensive, and you can make ahead and freeze if you need to.

Here are two of my favorites:

CRANBERRY - ORANGE NUT BREAD

The early settlers learned to cook with cranberries from the Indians of the Cape Cod area, who added cranberries and nuts to their corn breads. Cakes of dried venison and cranberries, called pemmican, were a mainstay of the Indian diet.

1 3/4 cups flour

3/4 c. sugar

1 1/2 tsp. baking powder

3/4 tsp. salt

1/2 tsp. baking soda

1/4 c. butter, softened

Juice and grated peel of 1 orange

1 egg

1 c. cranberries, chopped

1/2 c. chopped nuts
Heat oven to 350°F.
Grease bottom of loaf pan, 9 x 5 x 3 inches. Mix flour, sugar, baking powder, salt and baking soda. Stir in butter until mixture is crumbly. Stir in orange peel (about 1 tablespoon), the juice of 1 orange and 1 egg. Stir only until the flour is moistened. Stir in cranberries and nuts. Spread evenly in pan.
Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes.
Loosen edges of loaf with spatula; remove from pan. Let stand at least 8 hours before slicing.
If using self-rising flour, omit baking powder and salt. Reduce baking soda to 1/4 teaspoon.

+++++++++++++++++++++++++++

LEMON LOAF

6 tbsp. shortening

2 eggs, well beaten

1 c. white sugar

1 1/2 c. flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1/2 c. milk

Grated rind of 1 lemon
GLAZE:
1/3 c. sugar dissolved in juice of 1 lemon

Cream shortening, add sugar and beat until fluffy. Add eggs and mix well. Sift together flour, baking powder, salt and add alternating with milk. Stir in grated rind. Pour into greased loaf pan lined with foil and greased again. Bake at 350 degrees for 1 hour. Pour on glaze while loaf is still hot. Makes 1 loaf.

Friday's Fave Foods***Pan Roasted Pork Tenderloin

2008-10-31T11:55:00.003-04:00

I was drawing a blank for today's recipe, because I didn't do anything special for Halloween. Well, actually, at work we made cupcakes, but I forgot to get some pictures, and then I took a few days off, and there was no way I was going back in there to get those pictures. I really need a couple of days away.

So...I thought about my favorite thing to cook out of the freezer. Not counting those precooked Tyson Hot Wings (OMG I love those!) it's pork tenderloin. And I love to do it in my iron skillet. It's one of those items you can pick up for a reasonable price, on sale. Alot of times, they come as a package of 2, so they are great for the freezer. They defrost quickly. They cook easily. Taste wonderful. Look complicated, (but are not) and therefore you look like a genius!

*The Joy Of Cooking* says:

"Whole pork tenderloin is kept moist by being browned in a pan on top of the stove first, then simmered until done. If your tenderloin weighs more than 8 oz. adjust the cooking time accordingly. A savory fruit sauce makes a fine accompaniment"

1 pork tenderloin, 8-12 oz

Season with salt and ground black pepper to taste.

In a large skillet over high heat

1 1/2 tsp. unsalted butter

1 1/2 tsp. olive oil

Brown well on all sides. Reduce the heat to medium and cook, turning once or twice until and instant-read thermometer inserted in the thickest part of the meat reads 150 to 155 degrees. Remove to a plate, cover loosely with aluminum foil, let it stand 5-10 minutes before slicing.

This is great with a blackberry-sage sauce or an apple-raisin chutney.

NOTES: Do not overcook the meat! That is the only mistake you can make.

Just For Fun

2008-10-25T05:24:00.017-04:00

Recently, just for fun, I googled "Camp Osceola" to find out:

How unoriginal am I?

Fairly unoriginal

How much of my life is on display on the web?

Answer: Quite a bit, actually!

But there is also alot of other information out there about Osceola.

As previously stated, I named this place based on it's location, years ago. Without giving too much away let me just say that Osceola is already inherent. Truthfully, I had never even heard of Osceola until I moved here, which is sad because Chief Osceola had a substancial and honorable place in history. (The second time I heard it was in John Anderson's 'Seminole Wind') Also having spent quality time on Florida's gulf, let me say I have a real appreciation for that area and the Florida State Seminoles. (They also have really big misquitoes there!)

Because of his fame, the name is now spread through out the US. So when I googled 'Camp Osceola', here is what I got:

History of a famous Boy Scout Camp, in Missouri

http://www.angelfire.com/ks2/camposceola/

An old YMCA camp in California (no photo)
http://www.anaheimymca.org/service/camp.htm

An historic naval military camp in the 19th century , Florida

http://query.nytimes.com/gst/abstract.html?res=9D03EFD91138E533A25755C1A9629C94699FD7CF

A fish camp in Florida!

http://www.geocities.com/Yosemite/Gorge/5715/index.html

Another youth camp, Florida

http://www.sosbighorn.com/camps/?view=9

As part of a US geological study in New Hampshire

http://water.usgs.gov/ogw/bgas/square/

A ghost town in Nevada, that started out as a mining camp

http://www.ghosttowns.com/states/nv/osceola.html

Last but not least, my VERY favorite...

The Osceola Hilton, courtesey of Boy Scouts 376 in Liberty, MO

http://www.troop376.com/2006/2006osceola.htm

Friday's Fave Foods***Irish Potato Soup

2008-10-24T06:00:00.001-04:00

My mom used to make this for us all the time, but I did not know it had a name and was a famous recipe!

I'm on a 'stretch a dollar' theme right now, on this blog and in my life. Maybe you are too. That does not mean we don't have to eat well; we will just concentrate on eating well for less!

This was not my favorite thing as a child, admittedly. Mostly because I did not like milk or milk based products***I used to pour my milk down the sink when my mom wasn't looking. From what I can tell there are alot of kids like that, so don't forget you can go heavy on the stock in this recipe. (Yet one more thing to do with that cooked-down chicken!)

IRISH POTATO SOUP

6 Medium potatoes
2 medium onions
5 cups of stock, (or milk and water equal mixed)
1 cup heavy cream ( you may substitute 1 cup of stock to reduce calories)
2 tbsp butter
2 tbsp parsley or chives
salt and pepper (to taste)

Directions
Peel and dice the potatoes and finely chop the onions. Use a saucepan with a cover, melt the butter, and cook the onions and potatoes until soft, but not colored or browned. Add the liquid stock and cream. Stir continuously and bring to a boil, and then reduce heat to simmer, and cover for 30 minutes. Add seasoning to taste. Sprinkle parsley or chives on top of each bowl as served.

NOTES: Mom used to throw in bacon bits (real ones, not that crap you buy in a jar) to entice us kids. Also, you may substitute leeks for onions if you are feelin' fancy!

Friday's Fave Foods***Homemade & Healthy Chicken Noodle Soup

2008-10-17T05:33:00.006-04:00

Everyone I know is trying to stretch a dollar right now. So if you want to make your meals go further, here is one thing you can do with roasted chicken, after you have already cooked it and had it for dinner.

If there is anything left over, of course you can make chicken salad for a sandwich. That is a no brainer. However, when you've finished with that, there is one more thing you can do. Cook the carcass down for chicken soup.

You can do this either in a pot on the stove or on the crock-pot. Just place it in about a quart of water and let it cook down until it starts falling apart. Turn it off and cool it down. Usually I put it in the fridge. When I come back and look at it the next day, the fat is easy to skim off the top with a big spoon. ( If I were home and cooking all the time, I might save that in the freezer for another day ****'rendered chicken fat'***but I don't get to cook as much as I used to, so I do not save it.) This is the part where you have to get your hands in the cooked down chicken broth and get ALL the bones out of there. You can use latex gloves if you are real squeamish. Once you have discarded all the bones, you have your base for your chicken soup.

*In a soup pot or Dutch Oven, cook down one small finely chopped onion in a 1/2 tsp. of olive oil. About 8 minutes.
*Add two stalks of finely chopped celery, and 2 chopped carrots. Cook until softened, about 8 minutes.
*Add your chicken broth which should have lots of bits of chicken still left in it.
*Because I took most of the fat out of it, I usually add about 3 chicken bullion cubes at this point

*Cook on medium high until soup begin to bubble. Meanwhile, cook one cup of egg noodles and rinse. I like Ronzoni's wheat blend.

*Add chopped parsley to soup, salt and pepper to taste. You will not need much if you put in the bullion cubes. Add noodles. Turn down to low and simmer about 5 minutes.

That's it!

NOTES: Obviously if you are on a restricted salt diet you do not have to add the bullion cubes. Another way to give flavor and body is to add about 1/4 cup of cooking sherry after you have softened the veggies, and before you add the broth. Just let it simmer in there about 5 minutes before you add the broth. You can use any kind of noodle or pasta you want to, or not at all. This is just my favorite variation, and my boys even like it! Also, I have been known to save a step and just throw the dry pasta in the pot and cook it that way. A little starch never hurt anyone. But you will get less of that if you use the egg noodles. Also, some folks like to use homemade noodles, and if you are one of them, I say more power to you! That, however, is not me.

Indian Summer

2008-10-13T18:52:00.003-04:00

I missed my Friday post last week, only the second time that has happened. Too much work going on. Just could not make it happen. Anayway, I have been noticing the cool weather crops as I have been driving out and about. I always loved the "jellyroll" bales (as I call them) out West we always cut boring square bales. Which are alot easier to load, but you have to load more!

Friday's Fave Foods***Oven Roasted Potatoes

2008-10-03T05:23:00.004-04:00

I think oven roasted potatoes, when done right, are to die for! Usually you find them at nice restaurants. For years I tried to duplicate these, watching the chefs I was working with carefully. You know, chefs as a rule, are not all that transparent, and they like it that way. After years of skulking around professional kitchens, I finally figured it out. It's not hard, but there is a method, and it does take time.

I like using baby red potatoes, but you can use any kind, just cut them down to size. 'Yukon Gold' is probably my favorite potato for this and for potato salad. Just remember these potatoes are more delicate than most and they cook down alot faster.

I do not hesitate to use wood cutting boards. I am the sanitizing queen, but I am extremely turned off by what I consider the over-hype of germology...and yes, I just made that word up!

Bring the water in the sauce pan to a boil. Place a small amount (less than a teaspoon) of olive oil in the skillet, and place in a preheated oven (425 degrees)

I usually preheat the oven, put the skillet in, and get the water going first. Then cut the potatoes. Place potatoes in boiling water for 10 minutes or until barely tender with a fork. Drain, and blanch with cold water. Take hot skillet out of the oven and place potatoes in the pan. Return to oven for 10-15 minutes, or until the potatoes are seared on one side. Turn potatoes, and place back in oven for about 10 more minutes. Reduce oven to 350. Remove skillet, and add 1.) onion or 2.) garlic or both. Or, add 1.)rosemary or 2.)garlic or both. Salt and pepper to taste. Return to oven and cook until done, about 10 to 15 more minutes, stirring occasionally.

That's it!

Notes: Men and boys love this!!!

End of Summer

2008-10-01T07:26:00.009-04:00

"A dog is one of the remaining reasons why some people can be persuaded to go for a walk."~O.A. Battista

Because I have dogs, actually walk alot. When I don't feel like it, I am obliged. And that is a good thing. Sometimes when I am out early in the morning, or late in the evening, I see some amazing things. My (lack of) photographic skills do not allow me to capture it all, but sometimes I can replicate at least a glimpse.

Crepe Myrtle

Magnolia

??? Old Fashioned Heirloom, bulb or rhizome, native. Any ideas? Pops up in one yard of a very old abandoned haunted looking house every year at this time. One even migrated to my yard this year, which is 4 acres away.

Pyracantha***Firethorn. This grew like kudzu in the Bay Area, and used to give us a show every year

White fragrant blossoms in the spring
thousands of red-orange berries in the fall and winter
lots and lots of drunk birds (berries are considered 'poisonous')

I don't see too much of this around here because it is a warm -weather shrub, and only a few varieties can survive the freeze zone. But this one is right down the street. I used to get homesick alot, and this darn bush made me feel better!

Friday's Fave Foods***Easy Chili

2008-09-26T05:41:00.002-04:00

We have launched right into Autumn, thankfully, and I cooked last week-end. The weather has cooled to VERY NICE and as opposed to unbearable, pretty much in the blink of an eye***as is normal for this region.

This chili is easy, also easy to modify for my oldest son who is a vegan, and it tastes GREAT!

*Quick Chili*

Carroll Shelby's Texas Chili Kit

olive oil

1 medium onion

1 lb of lean ground beef, chicken, turkey or venison (I've used them all!)

2 15 oz cans of dark red kidney beans, rinsed

1 28 oz can of whole tomatoes with juice

Heat dutch oven on medium heat with 1/2 teas. olive oil

Add diced onion and saute until slightly soft and caramelized, about 8 minutes

Add ground meat and brown, about 10 minutes. If you accumulate any extra fat from meat, drain

From chili kit add chili mix and chili peppers and stir into ground meat

Add tomatoes, and using a large metal spoon, cut whole tomatoes into half's or quarters, while in pot

Add beans

Add salt from chili kit, and toss lightly

Turn up heat to medium high until it starts to simmer.

Put lid on dutch oven, turn heat to low and allow chili to simmer for about 20 minutes.

DONE!

Notes: I do not use the masa mix in this chili kit because I get exactly the right consistency with this recipe and do not need a thickener. If you have more liquid you may want to use it. Also, you can cook this and refrigerate for the next day. It's always better on day two!

Make fun of my harvest gold dutch oven if you must. I bought it for $5.00 at a roadside flea market, and it is

'Le Creuset'. Based on the color, probably the first one they ever made, but it cooks GREAT!

Friday's Fave Foods***Tailgate Southwestern Style

2008-09-19T11:36:00.014-04:00

The Georgia Bulldogs travel to Arizona this week to take them on in Tempe. Speaking from experience I can say that for fans especially, there is going to be some culture shock involved for the travelers. Chick-fil-a, an Atlanta based corporation, is trying to take the edge off.

Chick-fil-A Offers Taste of Home to UGA Football Fans
in Phoenix for the ASU Game

WHAT: The Phoenix-area Chick-fil-A restaurant franchise Operators would like to welcome University of Georgia football fans that will be traveling to Arizona for the Bulldogs’ match-up versus the Arizona
State Devils. Fans in town for the game can enjoy “home-cooking” by eating Chick-fil-A prior to the
game at the Devil’s Lair tailgating area beginning at 2 p.m. on game day, Sept. 20. The Chick-fil-A
“Eat Mor Chikin®” Cow will be on-hand to welcome fans to the game.

“We enjoy serving our great food to football fans during the pre-game festivities and
throughout the football season at our 15 Valley locations,” said Kimberly Caballero, franchise
Operator of the Chick-fil-A at SanTan Village. “We thought it would be fun to serve fans
traveling from our chain’s home state of Georgia. We couldn’t think of a better way to make
the Georgia football fans feel at home than with a pre-game meal from Chick-fil-A.”

You can make them yourself. Probably do not want to try this at your tail-gate tent, but you could make them ahead of time, wrap in foil lined paper, and hold in insulated coolers.

Chick-fil-A Chicken Sandwich

Yield :4 servings

Measure Ingredients:

3 cup Peanut oil

1 Egg

1 cup Flour

1 cup Milk

2½ tablespoon Powdered sugar

½ teaspoon Pepper

2 tablespoon Salt

Skinless,boneless chicken breasts-halved

Plain hamburger buns

2 tablespoon Melted butter

Dill pickle chips/slices

1) Heat oil in a pressure cooker over med. heat to about 400 F. 2) In small bowl, beat egg and stir in milk. 3) In separate bowl, combine dry ingreds.-mix well. 4) Dip each piece of chicken in milk until it is fully moistened. 5) Roll moistened chicken in flour mixture untill completely coated. 6) Drop all 4 chicken pcs. into hot oil and close pressure cooker. When steam starts shooting through the pressure release, set timer for 3 1/2 min. 7) While chicken is cooking, spread a coating of melted butter on face of each bun. 8) When chicken is done, remove from oil and drain on paper towels. Place two pickles on each bottom bun; add a chicken breast, then the top bun. Yield: 4 sandwiches It is very important that oil be hot for this recipe. Test the temperature by dropping some of the flour coating into the oil. If it bubbles rapidly, your oil is probably hot enough. It should take abt. 20 min. to heat up. To make a "deluxe" chicken sandwich, simply add two tomato slices and a leaf of lettuce. Mayonaise also goes well on this sandwich--it is a side order at the restaurant. Source: "Top Secret Recipes" by Todd Wilbur

Notes: Chick-fil-A did not publish this recipe. It used to be on Top Secret Recipes and is no longer available there.

****************************************************

MORE ABOUT THE GAME SATURDAY

Georgia Bulldogs Travel To Face Arizona State Sun Devils Georgia Bulldogs FootballSeptember 17, 2008

This Saturday, the No. 3 Georgia Bulldogs (3-0, 1-0) will travel to face the Arizona State Sun Devils in Tempe. The trip will be the longest for UGA since they played USC in Los Angeles in 1960. The Bulldogs are coming off of a 14-7 win at South Carolina while the Sun Devils were upset 23-20 in overtime by UNLV.
Georgia and Arizona State have never met in football. Saturday's game will be the first, and next year will be the second when the Sun Devils travel to Athens on September 26, 2009. The Bulldogs hold an 8-4-1 record all-time against PAC-10 teams.

The game will be televised by ABC at 8:00 p.m. Plenty of tickets are available for the game through Stubhub.
For some good tailgating and bar information, check out Matt's post titled Lunch Links: Welcome To The Desert Dawgs. His Arizona State blog is called Echo From The Buttes.

The blog links here are a good read too!

Autumn Joy

2008-09-15T19:19:00.005-04:00

I missed my Friday post. Feeling a little blue about that, but I was just too exhausted. Looking out in the yard this evening to see what is going on, aside from the need to cut my grass!

I'm so grateful I planted a little of this and a little of that as the years went by. This sedum, "Autumn Joy" was just a (tough) little thing when I put it in the ground 3 or 4 years ago. I expected it to take off fairly quickly and give an impressive show the next year. It grew taller and it bloomed but it was not that impressive. It looked kind of lanky and lonely there by itself in the front of the border. But it's improved every year, and finally this year it is starting to fill some space, and the color is very striking.

I kind of expected it to act like this sedum, which was another native I found a spot of in the far corner my front border. Talk about lonely. The original plant for this thing were just a few lanky seedlings, trying to survive, almost out of sight, certainly out of mind. I spotted a few flowers on it in the early fall that first year, and surmised it must be something, and the next spring I dug it up and put it in the sun. It grew enormously the first year, and did really well. I was able to divide it and use it as an anchor in the upper border. Eventually I divided it into four plants and they are all doing great except when the deer get ahold of them. Deer think this plant is TASTY. This plant is tough, but not that tough!

I'm waiting for my order from Michigan Bulb. Not bulbs, perennials. In the South you have to plant spring or fall. Otherwise, you are pretty much wasting your money. Except for Knock-out Roses. Those things don't care! Mine have grown at least 3 times their size since I planted them in July! I ordered more white coneflower and daylilies for my new flower bed. I'm also going to plant a Japanese Maple***Georgia's own "Glowing Embers"***in that bed too. If I ever get it properly weeded and mulched I'll take a picture! For the upper border, which is long and boasts a micro climate of deep shade (hosta, azalea) part shade (hydrangea) part sun (gardenia) and full sun (buddelhia) I ordered a white butterfly bush. Ordered in July, ship in September. I can't remember if I ordered one or two.

Sadly, I have somehow killed my Oakleaf Hydrangea. It was looking so good the last few years. I actually think I must have let it get too dry. I really can't imagine what else, unless it got a disease, but nothing else around it is affected. A sad mystery. I'm really looking forward to working in my yard this fall. Summer is dreadful around here!

Friday's Fave Foods***Blazing Burgers

2008-09-05T07:20:00.004-04:00

Yes, it's that time of year again...NCAA Football ! Living in a university community, and working at said university...well, it's all pretty much unavoidable. So I have chosen to embrace the experience!

Tailgating is a big deal for folks. We are busy working, but it's fun to see everyone partying, and sometimes we get to break away...people are always very proud of their recipes and food. It is a whole lot of fun! And obviously, you can try this at home!

Blazin' Bulldawg Burgers***Travis from Marietta

*1 lb. of ground chicken *Moore's Buffalo Wing Sauce or substitute your favorite wing sauce

*Kens Chunky Blue Cheese Salad Dressing

*Provolone Cheese

*Hamburger buns

*Lettuce, tomato, onion to dress if desired

Make ground chicken into 4-5 burger patties. Pour wing sauce over burger patties before cooking and brush while grilling. When burgers are cooked thoroughly, place dab of blue cheese on top of burger. Melt provolone cheese over blue cheese dressing. Enjoy with family and friends. Go Dawgs!

Late Summer Window Box

2008-09-01T09:04:00.003-04:00

I love the way this window box fills out by the end of the summer. This is a shady corner, so this color really pops!

Friday's Fave Foods***Fig Preserves

2008-08-29T08:01:00.007-04:00

Do you wonder why I write about figs alot? Figs are a double edge sword in the South. They produce twice a year. Usually a light crop in June, and a heavy crop in Aug/Sept, and you have to pick them every day once they start to ripen, otherwise the fruit rots and attracts all kind of insects. Or, hopefully, birds. So...we tend to have alot of figs, alot of the time, all at once. Here is an old favorite...and just one more thing to do with all those figs!

If you are interested in growing your own figs, try this site. The common species we see around here is Tennessee Mountain Fig, probably shared by early settlers. You find them on older properties, or sometimes growing seemingly wild. It's cold hardy to -10 degrees.

Fig Preserves

Ingredients:
6 pounds figs, peeled or unpeeled
6 pounds sugar
3 lemons, very thinly sliced, seeds removed

Preparation:Wash, drain and stem figs. Pour sugar over figs and let sit overnight. Cook over medium heat until sugar is completely dissolved; reduce to low heat, stirring occasionally to prevent sticking. Add lemon slices. Cover and cook until figs are transparent and the syrup is thick, 2-3 hours. Remove from heat, pack in hot, sterilized jars and seal according to manufacturers directions. Makes 5 to 6 pints

Next Week: Get ready to tailgate!

Friday's Fave Foods***Georgia Figs with Lemon Cream

2008-08-22T06:29:00.004-04:00

I am in what I call "survival mode". It's where everything gets so busy, it's all I can do to get thru the rigors of the day. It's not really the enjoyable kind of busy, it's the mandated kind. I cherish my time to think about and indulge in domestic pleasures, and right now that time is short. I did take the time to think about this, however, as the figs on the fig tree next door are beginning to ripen!

Figs With Lemon Cream

4 ripe figs

3 oz of cream cheese, softened

2 TBSP of sugar

1 TBSP of lemon juice

Cut the figs lengthwise into quarters, leaving them attached at the bottom. Cover and refrigerate for 2-3 hours, until well chilled.

In a small bowl, beat the cream cheese together with the sugar and lemon juice. Gently pry open the figs to expose the interior. Set each fig on a dessert plate. Spoon 1 heaping TBSP of the lemon cream into the center of each and serve at once.

Friday's Fave Foods***Flank Steak

2008-08-15T17:59:00.003-04:00

Friday's Fave Foods***Flank Steak

I almost forgot to post today! Been getting crazy busy at work. Got my days all mixed up!
Anyway, this is YUMMY!

Ingredients:

1 1/2-pound to 2-pound beef flank steak
1/4 cup fresh rosemary, chopped, or 1 tablespoon dried rosemary, crushed
1 tablespoon fresh marjoram, chopped, or 1 teaspoon dried marjoram, crushed
1 tablespoon fresh oregano, chopped, or 1 teaspoon dried oregano, crushed
3 cloves garlic, minced (1 1/2 teaspoons)
1 1/2 teaspoons paprika 1 teaspoon kosher salt
1 teaspoon crushed red pepper
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil

Instructions:

1. Trim fat from meat. Score both sides of steak in a diamond pattern by making shallow cuts at 1-inch intervals; set aside. In a small bowl, mix together rosemary, marjoram, oregano, garlic, paprika, kosher salt, crushed red pepper, and black pepper. Stir in the oil until combined.
2. Spoon herb mixture evenly over both sides of steak; rub in with your fingers. Place steak in a shallow dish. Cover and marinate in the refrigerator for 1 to 24 hours.
3. For a charcoal grill, place meat on the rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes or until medium doneness (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and grill as above.)
4. Transfer grilled meat to a cutting board. Cover and let stand for 10 minutes. To serve, slice very thinly across the grain.

Friday's Fave Foods***Easy Balsamic Chicken

2008-08-08T08:09:00.004-04:00

I figure if I keep working the healthy recipes at some point I will become 100% committed to healthy eating as opposed to only about 70%. Which is about where I am right now.

Thyroid disorders are tough. I have found out pretty quickly that the medical establishment does not seem to know much about it. My gyno diagnosed me (kudos to him for that) but he also wants to treat me, and it has become painfully obvious he is shooting in the dark. The local endocrinologist will only take new patients with a referral, and the gyno is doing everything in his power to avoid referring me. Meanwhile, my GP got a copy of the lab reports, and now he wants to treat me. Except he did not come close to catching it in the first place, and he is the one that cleared me for my adoption paperwork. He just writes things like "obese" on my records. (Ouch) Actually tho, I trust him the most. All I can say is, if you think you may have this problem, get yourself educated so you can make educated decisions and fight for your health. If you have the energy. Because, you see, that is one of the big problems. That said, lets move on to....

Easy Balsamic Chicken***The Sonoma Diet

4 skinless boneless chicken breast halves

1/4 cup of balsamic vinegar

1/4 cup of olive oil

3 cloves of garlic or 1 and 1/4 tsp. minced

1/4 tsp of kosher salt

1/4 tsp of crushed red pepper

1.)Place each chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly to 1/2" thickness. Remove plastic wrap.

2.) Place chicken in a self-sealing plastic bag. In a small bowl, mix vinegar, oil, garlic, salt and red pepper. Pour over chicken. Seal bag: turn to coat chicken. Marinate in the refrigerator for 1-4 hours, turning bag occasionally.

3.) Drain, discarding marinade. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 10-12 minutes or until chicken is not longer pink, turning once halfway thru grilling.

Oven Method: Place chicken on a rack in a shallow roasting pan. Roast chicken in a 400 degree oven for about 15 minutes, or until chicken is no longer pink.

Serves 4

Notes: Love the grilling method. Especially for us Southern girls in the middle of the summer. Also, you could do these ahead of time and use the chicken for salads, sandwiches,etc.

Knock-Out Roses

2008-08-05T05:07:00.003-04:00

Some people say that Knock-Out roses are overdone in the Southeast, but I am here to sing their praises! First of all, it is very difficult to grow other types of roses here. Very difficult. Most roses DO NOT like the heat and humidity we experience in the summer. Can you blame them??? Knock-Outs, however will perform all summer long, even thrive. I planted mine last month in my new border I'm working on. (Everyone knows you don't plant in Georgia in July! Mail order companies won't even ship to you this time of year!) But my roses are doing great 30 days later, blooming, and even producing new growth. Garden snobs will turn their noses up, calling this a no brainer. This time of year, in my yard, I need a no brainer!

They come in lots of different varieties and colors. I just happened to want these red ones, which were on sale at Lowes :)

Friday's Fave Foods***Hearty Lentil Soup

2008-08-01T05:26:00.005-04:00

Recently I was diagnosed with Hashimoto's, which is a thyroid condition. I am not going to to into too much detail about it in this column, except to say that this explains why I gained 40 pounds over the last 6 years, and have been very frustrated with that. It seems finally now I am on the proper medication which will enable my thyroid to work, which should enable me to lose some weight. Believe me, I will still have to work at it...I'm not one where the weight falls off miraculously. Even after pregnancy and nursing, I really had to work hard at it. My body wanted to hang onto that extra TO PROTECT THE BABY! But...thru hard work and perseverance, I did it. Twice. Now I have to do it again. In case anyone is wondering, it is quite difficult to lose 40 lbs.

The other issue I think about alot, as we all do in these times of gas prices eating our budgets alive, is cost effectiveness, and at the same time providing healthy food. So I will be presenting columns occasionally based on both these factors. And I am open to comment and suggestion. Please feel free!

HEARTY LENTIL SOUP

1 onion, chopped
1 carrot, chopped
3 cloves of garlic, minced
2 TBSP of extra-virgin olive oil
8 cups of chicken broth (use low sodium if you are trying to be super-healthy)
1.5 cups of brown or French lentils, rinsed and drained
1 medium tomato, chopped and seeded
3 TBSP of chopped fresh flat-leaf parsley
1 TBSP of lemon juice
1/2 tsp ground cumin
1/2 tsp of fennel seeds, finely crushed
Kosher or Sea salt
Freshly ground pepper

In 6-8 Dutch oven cook onion, carrot, and garlic in hot oil for about 10 minutes or until tender.
Add broth and lentils. Bring to boiling, reduce heat. Cover and simmer for about 30 minutes until lentils are tender.
Stir in tomato, parsley, lemon juice, cumin, and fennel seeds. Season to taste with salt and pepper.

NOTES: Obviously using all fresh ingredients is going to yield a superior product. Most of us do not live the kind of lifestyle that affords that either financially or time-wise, so I often use a small can of diced tomatoes, and as I've said before, I buy minced garlic in a jar. Also, you can put your crock pot on low and make it there as well. I usually heat the oil, throw the onion and carrot in for a while, until it's cooked down a bit, then add everything else. Be sure the liquid you are adding to a hot crock is room temp or warmer, otherwise you will be cracking your crock pot. I know from experience! :)

Anytime you cook with legumes, you are stretching your nutritional value as well as your dollar value just about as far as you can. I often will cook the liquid down in this recipe and put the lentils over rice for a meal. YUM!

Good Stuff!

2008-07-29T18:04:00.005-04:00

I I found an awesome blog having everything to do with fabric and original patterns! This woman has 7 kids a husband and even a grandchild! She designs fabric too. Wow! No more whining from me about being too busy! Check her out; she also has some great links to other sites. Plus....she's giving away a cool one-of-a-kind bag. Even better!

Friday's Fave Foods***Buffalo Chicken Wraps

2008-07-25T08:12:00.003-04:00

I have been under the gun at work for the last couple of weeks, creating menus for 2 of the restaurants I manage on campus. One menu is fairly easy, the other is a new concept. New concepts are difficult to create. A big gamble, trying to figure out what the customers are going to like.

But now that I have made my final discisions and presented them to the powers that be, I feel better. The new concept is an express menu featuring gourmet cold sandwiches on the go. You know, grab it and go. Harder than it sounds to create...sandwiches are big these days, but most of them are hot.

Here is one that I'm using. This is not the exact recipe, as that would be sharing intellectual property, which would be a big no-no. But....very similar. I have sold a version of this sandwich as a special for years and it has been very successful.

You can make some of the ingredients ahead of time and refrigerate, so you do not have to slave away in a hot kitchen. To me, the key ingredient is the hot sauce. I toss the chicken in it, let it marinate a bit. YUM!

Buffalo Chicken Wraps
Ingredients:
1 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup buttermilk
4 boneless skinless chicken breast halves
1 cup vegetable oil
1/2 cup hot pepper sauce
1/4 cup butter, melted
4 spinach tortillas (10 inches)
1 cup shredded lettuce
1 cup (4 ounces) shredded cheddar cheese
2/3 cup chopped tomatoes
1/2 cup blue cheese salad dressing

Directions: In a shallow bowl, combine the flour, salt and pepper. Place buttermilk in another shallow bowl. Dip chicken in buttermilk, then roll in flour mixture. In a large skillet, cook chicken in oil for 8-10 minutes or until juices run clear. Drain on paper towels; cut into strips. In a bowl, combine the hot pepper sauce and butter. Dip chicken strips into mixture, coating both sides. Place chicken in the center of each tortilla. Layer with lettuce, cheese and tomatoes; drizzle with salad dressing. Bring up sides of tortillas; secure with toothpicks if desired. Yield: 4 servings.

Heavenly Handmade Soap

2008-07-20T11:30:00.008-04:00

I have been wanting to put a plug in for my friend Leanne, who makes the most gorgeous handmade soaps you can imagine!

I bought some soap, and also her natural bug spray, to take with me to Haiti last month. I had little problems with mosquitoes there, as it was dryer than anticipated. I have found that I have used the heck out of this stuff since I have been home! I tend to work outside either early in the morning or in the later evening (mama did not raise a dummy) and especially in the evening, mosquitoes galore! It can be miserable! But this bug spray helps alot. I break the rules...she says do not put it on your face around your eyes, etc. We have mean, wily mosquitoes around these parts. I put it on my hands first, and then put it on my face and neck. But she is right. You do not want to get it in your eyes. Oh, and the best thing is, her bug spray and soap does not have that awful commercial insecticide smell to it, you know, the kind that almost puts you in a coma when you smell it. The kind where you can't stand to be around your own self when you put it on! Leanne's actually smells good!

Leanne has lots of other types of soaps too. So check her out. I also have her linked in the margin, under SHOP!

(Please excuse the watermarks on her labels. They arrived perfect, but around here, things get used, so it did not stay perfect for long!)

Friday's Fave Foods***Best Lemonade Ever!

2008-07-18T08:31:00.004-04:00

I did not know there was an art to lemonade until I moved South. Certainly I had tried to make it before, but it never turned out the way I thought it should. And we had lemons growing in the yard when I lived in California! (Oh, how I do miss that!)

It never occurred to me there was a method. There is, and it is similar to making sweet tea. You don't know about sweet tea? (Hint: it's not iced tea with a packet of sugar added to it) That will be a post for another day.

This is awesome for any hot summer day!

BEST LEMONADE EVER

1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice

DIRECTIONS
In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Friday's Fave Foods---Easy Grilled Chicken and Sweet Onion

2008-07-11T07:24:00.004-04:00

In the old days, I would have made these marinades from scratch and fussed 1/2 the day over this food. Those days are over, at least for now!

Grilled Chicken Breast in Zesty Lemon Pepper

chicken breast(s)

KC Masterpiece Zesty Lemon Pepper

Marinate overnight, or at least for a few hours previous to cooking. Grill on low but intense heat till cooked but not dry, turning several time, and basting with marinade if you prefer.

NOTES: That's it! EASY! The marinade is what makes it!

Sweet Grilled Onion

Whole Sweet Onion(s), Vidalia preferred

Butter (I use Smart Balance, it's fine)

Season Salt

Pepper

Cut ends from whole onion, more from top than from the bottom. The bottom, you want to make flat, but you do not want to cut so deeply into it the onion will fall apart later or leak.

Cut top, peel, and core, without making a hole that goes all the way thru the onion. Leave a bottom floor there!

Stuff cored hole with butter or herbed butter. Sprinkle with season salt. Add Tabasco if you are a spicy person!

Lay onion on it's flat bottom on sheet of aluminum foil, and wrap, like you are making a purse. Seam at the top. Wrap tightly.

Place on indirect heat, turning occasionally, but leaving it mostly sitting on it's bottom. Once it starts cooking down, there will be lots of juices in the foil, and no matter how tightly you have sealed it, if you turn it over, you could very well lose those juices.

Cook 45 minutes to an hour, depending on size of onion, remove from heat.

THAT IS IT!

NOTES: Be sure to let it cool a little before unwrapping from foil, as it will be very hot. You could slice if you want to, but onion will be on the verge of falling apart anyway. This is a great accompaniment to grilled meats and vegetables of all kinds!

Hot Summer Days

2008-07-09T20:53:00.008-04:00

Seems we're into the long hot summer season now. It's hot, and lately humid. Not enough rain, but we are getting a little here and there, so that is helping. Previously, it has been hot and on the dry side, which is not good either---it's called drought---which is ongoing. Not great for the plants and flowers. They are surviving, but not producing much. Tonight I went on a neighborhood hunt for some tough specimens, starting in my own yard...

That is some kind of native phlox I found growing wild when I moved here 11 years ago. It did so well, I transplanted it to the garden!

My big hydrangeas are not blooming this year, and I'm not sure why. Just these little upstart suckers I took out of the ground early in the spring, that are still living in containers. But I am grateful for them!

I found this directly across the street from me on the edge of the woods. This is NOT a native in these parts. I think I accidentally weeded this out of my upper border a year or two ago, and sometimes I dump my weeds in the ditch across the street, next to the woods, where they just sort of blend in and decompose...and take root!

Miss Frances' house still stands empty, since her passing, but her apple and fig tree are doing very well!

These neighbors always have a rocking flower garden going on, but theirs also appears somewhat dormant. I also wonder if alot of folks are not saving their water allotment for their vegetable gardens. And these people have one of those too.

These neighbors have some of the most beautiful crape myrtles I have ever seen.

We're depending on our really tough shrubbery like this 'Rose of Sharon' that does not need much care or water. Related to 'Hibiscus'.

And of course, the ever perennial day lily, which never fails us!

I realize trumpet vine is considered a weed in these parts (and a pest) but hey! It's blooming! And it's not getting enough water this year to be invasive.

Friday's Fave Foods***Grillin'

2008-07-04T05:51:00.009-04:00

Ah yes, what could be more *4th of July*? Last week-end, I finally broke down and went out and bought a grill. And I was determined, I did not want a cheapo grill on sale, I did not want an Aussie Grill that you can fold up and tote around---I wanted a Weber. Granted, looking at the budget, it might have to be a Smokey Joe, which retails at around $30.00.

But when I looked at it, in reality, I did not want to deal with finding a table for it, or with crouching down on the ground, so I went for the upgrade . I am not even going to get into a discussion about gas vs wood/charcoal. That is for the experts and the fanatics.

I had to laugh as I was putting it together, it even has whitewall tires! So how, you ask, can a person possibly live in the South and not have a grill? When I was married, we had one just like this that we bought when we still lived in California, but it was red. After the divorce I was too dang poor to buy food much less get a new grill, but when my former husband upgraded to a fancy gas grill for his deck, I was hoping he would give me the Weber. Alas, his new wife sold it at a garage sale, which just proves to me that I should have had the foresight to take the darn thing in the first place!

Fast forward to the last 5.5 years, when I was engaged to the Grillmaster of the South. He had numerous grills, (including 3 Webers) smokers, and a turkey fryer, and somehow I still came away empty handed! Sheesh, you'd think I'd learn something here! Actually, I did learn a whole lot about grilling. So, this summer, I knew I had to have one. It gets so hot in Georgia in the summer, the last thing you want to be doing is cooking in the kitchen, heating up the house, and battling your AC unit which needs all it's strength for the long hot humid summer.

Look how shiny and new the thing is! I knew this was the last time it was going to look like this, so I had to snap a few pictures. It's dark, because a thunderstorm is looming. In addition to putting the thing together, I built this little party pad for it out of some extra brick and pavers I had. At this point, I was feeling entirely too masculine for a girly-girl like me!

Simple Menu For The Grill

Rib eye Steaks

Grilled Corn-on-the-Cob

Easy Potato Salad (not grilled)

Marinate Rib eyes in covered container in Zesty Italian Dressing, refrigerated 1-4 hours.

Prepare corn for grilling by peeling off majority of husk, leaving final layer attached. Peel back, remove all silk. Brush corn with olive oil, salt and pepper to taste. Cover up with husks, and using water-soaked kitchen string, truss husks around corn securely.

If you have started your coals, you will want to put your corn on first, as it will need to cook for about 30 minutes over INDIRECT heat. Once on the grill, brush with olive oil, turning every 5-7 minutes, depending on how hot your grill is. If you finish the corn before your coals have burned down enough to cook the steaks, you can set aside on grill, or wrap in foil and set off the foil. The corn will have some charred marks on it when you are finished, and believe me, this only makes it better!

Lay your steaks out on direct heat when your coals (or wood, if you are using that) have burned down a bit and are in the medium to low stage. Cook according to how you like it, medium rare, medium, medium well. For medium, and coals in the medium low stage, I usually do about 6 minutes each side. But it's all going to depend on your heat and the thickness of the steak.

Potato Salad

You will probably have to do this in the house---unless you are like the Southern G.M. and have a gas cook top in your shop---, and of course can do it ahead of time. Or not. It's fine served warm too!

2 lbs of Yukon Gold potatoes

3/4 cup of light mayo

1 bunch of green onions

1 tsp. prepared horseradish

Salt and Pepper

Boil cut potatoes about 10 minutes, until you can pierce with a fork, but not falling apart. Yukons cook fast---and are creamy and delicious!

Drain, rinse, and blanch with cold or ice water. Drain again. Add salt and pepper directly onto potatoes. Add mayo and horseradish, and mix well but gently. The potatoes are somewhat fragile, and you really don't want to end up with mashers, do you? Add finely chopped green onions, including greens. Salt and pepper to taste.

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There you have it. Easy and delicious! Have fun, and happy Fourth!

Magnolia & Gardenia

2008-07-02T04:35:00.009-04:00

I was hoping to get this post together a week or two ago, as that was the height of the season, and seasons change. But then, Haiti happened. Need I say more?

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There are some things in the Deep South that just go together. Like peas and carrots. The Braves and beer. And the real important stuff, like Magnolia and Gardenia.

I swear there are few things on this earth more lovely than walking outside on an early summer morning, already warm and humid, and having your senses completely overtaken by these magnificent magnolia and genteel (but tough!) gardenia. The scent alone is nearly overwhelming. Separately, magnolia is musky-sweet. Gardenia is straight-on-for-you sweet. Blended, they are a perfumers heaven. Or perhaps a little preview of heaven for us mere mortals!

In my sleepy little hamlet, people tend to have alot of the same flowers, trees, and shrubs in their yards. Some common, some are rare and heirloom. The reason for this is because most of the houses are at least 50 years old---many quite a bit older----and the people that have lived here over the years shared their bounty. I have learned the hard way, if it's not in my yard, but doing great in someones down the street, find that species and give it a try. I have had success after success that way.

Gardenia, "August Beauty" is covered up twice during the season. June & August.

Disclaimer: these McMansions are not in my neighborhood. But they are a good example of how to use this shrub in a more formal setting.

When not in bloom, gardenia is green with shiny leaves year round. Great idea for right under your window, I promise!

In addition to 'August Beauty', I have several dwarf types planted in containers. I've had this one for years and years! And it never fails to produce heavily!

Magnolia, on the other hand, is a completely different deal. Some folks actually consider this magnificent tree a nuisance which baffles me. Yes, it does drop alot of it's leathery leaves, and you have to clean that up. Yes, it's roots are strong and "invasive" so if you plant a traditional Southern Magnolia right next to your house, you are going to have problems. But, in addition to the flowers, these trees produce wonderful shade, are evergreen, have interesting buds in the winter, and have strong, interesting, gnarly trunks and limbs. What is not to love?

I always wondered why it was traditional at Christmas to have Magnolia wreaths, but living with these huge trees across the street for many years, I now know. The leaves are bi-color (green and shiny, brown and matte on the underside), sturdy, and preserve well. The buds are big like pine cones, except they are dotted with red seeds. I don't like to take too many off a tree, that will be less flowers for the summer. But they are irresistible, and I will be looking forward to making one this winter!

I Did It! Haitian Chicken At Last!

2008-06-29T10:11:00.005-04:00

Usually I test a recipe before I post it, but I took a chance and posted the last one---Poule---before testing. The thing is, I have been trying off and on for the last 6 months to get this down, without using a recipe. And I could not seem to find a recipe anywhere, which I would have gladly used. For some reason, I finally found the one I posted on from the Internet, but I knew it was not quite right because of the tomato sauce. However, I felt the chicken cooking method might be correct, because I knew I was certainly missing a key factor somewhere in my process. The meat should be falling off the bone, and I just could not get there. Also, the vinegar taste in my attempts was way too strong (yummy...not!) At any rate, I tested the recipe and it worked! Hurray! I did not use the tomato sauce. I made a sauce from browning the chicken after boiling it, which was not that easy, because while the boiling makes the meat tender, it also takes out alot of fat. So after browning for about 20 minutes I had enough liquid to make a rue, to which I added some chicken broth, and lastly some green onions, and Ooh la la! I had it! I like it with Basmati rice. I know that is not Haitian, but it is damn good!

Friday's Fave Foods***Poule

2008-06-27T05:48:00.005-04:00

After months of trying to figure this recipe out for myself, and failing time and again, I have finally looked it up and am submitting what I think must be a close approximation to the chicken dishes I enjoy so much while staying at Walls International Guest House in Port-au-Prince, Haiti.

Ingredients

1 pound chicken

1 tablespoon lemon juice

1 tablespoon of vinegar

2 crushed garlic cloves

1 tablespoon parsley

1 tablespoon thyme

2 tablespoon adobo or seasoned salt

2 tablespoon oil

Directions
Clean chicken with lemon juice or vinegar and rinse with hot water.
Season chicken with parsley, thyme, garlic, and adobe or preferred spices. Marinate 3-4 hours or preferably over night.
Boil chicken in a pot for 20 minutes.
Prepare the sauce. Brown chicken in pan with 2 tablespoon oil.
Simmer chicken in sauce or 10- 15 minutes.

Cooking time: 40 minutes Serves: 6

The sauce that they refer to in this recipe is not one that Wesley has prepared for us during any of my stays, although I am sure it is good. What I tried on my last independent attempt worked pretty well...in other words the sauce was approximate, but the preparation of the chicken was a far cry from the Haitian way. Here is what I did:

1TBSP of flour, spread out on the bottom of a hot fry pan.
Slowly add in liquid with the cooked chicken fat, whisking constantly to make a thick sauce, thinning as needed. You can always thin with a tad bit of vinegar. Remember, a little goes a long way! Garnish with scallion greens.

NOTES: The chicken should be falling off the bone if done correctly. That is why rice is almost a requirement when serving this dish, it goes great together!

Also, in Haiti, the poultry is going to be fresh. As in, it was probably alive a few short hours earlier, and now it's dinner. Don't mean to freak anyone out, that is just the way things are there, as they used to be here. No such thing as a poultry processing plant in Haiti, that I know of. You can buy live chickens from vendors off the street. They tether their beaks, that is how they keep them until ready for use.

Haiti On The Sea

2008-06-25T05:18:00.007-04:00

I am back from my international travels. I have returned to my poor little abandoned blog! I had every intention of predating a recipe post for last Friday, as I was gone, but I got so overwhelmed with preparations it just did not happen.

When one travels to a place like Haiti, you must be sure that you pretty much have all that you need going with you. Going to the store and picking up this or that is just not an option. Not an impossibility, but not a likelihood either. This is my third trip to Haiti in the space of a year. This time we did something different. We took a day trip to a "swanky" resort on the sea.

The Caribbean is even more beautiful than I could have imagined it. And I have about a gazillion thoughts about this entire experience, but I'm sure I will express that on my other blog. Here, I am going to concentrate on the food we experienced at the resort. Which is different than the food we experienced at the Guest House. This food was the Haitian version of a catered resort buffet line, and it was VERY good. I was impressed, because my older daughter, who is Haitian, is a very picky eater, and she cleaned her plate.

Clockwise from the top: pasta (a sort of macaroni and cheese, and the only thing she did not like---very unsalted) roasted eggplant and bell pepper, fresh tomato, red beans and rice, unidentified meat---my guess, either pork or goat, it was good, conch (spicy!) and carrots and unidentified root vegetable sauteed in butter (VERY good)

My younger daughter's plate above: she eats everything and more, all the same stuff minus the eggplant, adding the plantain.

I tried her plantain. I think it may have been roasted or baked, pretty plain, with a little butter (?). Both of my girls ate all of their plantain, as it is a staple in Haiti as well as many Tropical, Central and South American locations. I was afraid I would not like it, and admittedly it was a bit strange, but I could get used to it. It looks just like a banana. We passed many plantain plantations on the trip out to the beach, and they look just like banana trees to me. But it has a much firmer texture, and it tastes starchy, almost like a potato. I wanted to add salt. But I never see salt on the Haitian table. So, I take that as a big hint, and I go with the cultural flow. And I certainly do not need more salt in my diet!

What's Happening At Camp Osceola

2008-06-18T06:13:00.004-04:00

I saw the fox again. And miracles of miracles, my teen age son was up early one morning (!!!) walking the dog, and he saw it too! So I guess the little guy really is our neighbor. I wish I was fast enough to get a picture.

Meanwhile, here are a few things happening in the yard....

that's a wild strawberry intertwined with my mini hosta

Wildlife Report

2008-06-15T08:02:00.003-04:00

I am working on a new project in the front yard, very ambitious. A new flower bed. I should not be planting anything this time of year, it's way too hot, so I am getting my time in early in the morning. Yesterday I saw movement at my mail box across the road, and saw what I thought was a feral cat nosing around. Suddenly it turned and went back into the woods, and I realized it was a fox! I had been looking at it head on, and my eyesight is not all it used to be. I could not quite figure out it's funny ears, that's what made me think it was feral. Also, it's movement was cat-like. But when I caught the profile, with it's bushy tail and pointy nose, I realized I was looking at a very young red fox. I saw an older one on campus a few weeks ago running down the road, also near some woods. Anyway, I was quite amazed. I see alot of deer, (they like my flowers) but I did not know our neighborhood was quite so diverse! And I guess that settles it....no chickens for me!

California Champage Cocktail***Joni Alexander

2008-06-13T09:57:00.004-04:00

Well, if you read my other blog at all, you know that my dear aunt passed away last week, and I drove to Tennessee for her memorial service. The celebration afterwords packed the house, and this was the drink of choice!

One glass of champagne

Approximately 2 TSPB of Pom Wonderful Pomegranate Juice

Top champagne glass with juice in two or three separate pours. Otherwise you will have what resembles a science project on your hands. Acceptable, even desirable, to serve in a wine glass.

Notes: In researching my "Pom" picture, I came across this little tidbit. Apparently, the PETA blog claims that "Pom" make rabbits impotent. I think they meant this as a bad thing. Excuse me, natural birth control for rabbits is a bad thing???????

Window Boxes

2008-06-10T08:15:00.004-04:00

I could do an entire group of posts on window boxes, but it's not going to happen to day. I did however, finally find a summer combination that is simple, tough, and colorful. This location has been difficult because 1.) the screen window is not attractive 2.) it's SW location gives it some hard sun up thru late spring, and then it gets alot of shade until the end of the season. Not everything can bloom well under those extreme circumstances.

Friday's Fave Foods***Green Bean and Tomato Salad

2008-06-06T06:35:00.003-04:00

Starting to wonder what to do with all that fresh produce coming out of your garden? This is a wonderfully tasty and simple solution!

Green Bean and Tomato Salad****Connie Guttersen, R.D., Ph.D.

1 lb fresh green beans trimmed
1 pound of cherry tomatoes, halved
1 small red onion, halved crosswise and sliced thinly
2 TBSP chopped fresh basil or 2 tsp dried basil, crushed
Kosher salt
Freshly ground pepper
Red Wine Vinaigrette (recipe follows)

In covered medium saucepan, cook green beans in a small amount of boiling water for 7-10 minutes or until tender-crisp. Drain, submerse in ice water to cool quickly, drain.
In a large bowl combine green beans, tomatoes and onions. Drizzle with Red Wine Vinaigrette, sprinkle with basil, season to taste with kosher salt and pepper.

Serves 8

Red Wine Vinaigrette

2 TBSP red wine vinegar
1 TBSP of chopped shallot
1 1/2 tsp Dijon style mustard
2 TBSP of extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground pepper

In a small bowl combine vinegar and shallot and let stand 5 minutes.
Whisk in mustard. Add oil in a thin steady stream, whisking constantly until combined. Stir in kosher salt and pepper. Use immediately, or store covered in refrigerator for up to 3 days. If using chilled, let it stand for 30 minutes at room temperature. Whisk before using.

Friday's Fave Foods***Liver Pate & Robert Mondavi RIP

2008-05-30T05:41:00.005-04:00

In honor of the fabulous Robert Mondavi, who passed away this past week at his home in Northern California, I am again featuring a classic from Bottles & Bins.

Chicken Liver Pate***Mrs. J. A. Canet, Mill Valley, California

1lb. chicken livers

1 small whole onion & 1 stalk of celery

1 small bay leaf and 1/8 tsp thyme

1/8 tsp rosemary and 2 sprigs of parsley

1/4 cup soft butter

3/4 cup of (Charles Krug) Chablis

1 cup chicken broth

1 tbs green onion, chopped fine

3/4 tsp salt & 1/2 dry mustard

Combine livers with whole onion, celery, bay leaf, herbs, parsley, 1/2 cup of wine and broth. Bring to a boil, the simmer until livers are tender, about 20 minutes. Drain: chop coarsely, then put through fine blade of food chopper (processor). Blend with butter, chopped green onion, salt, mustard and remaining wine until mixture is smooth. Add a little more sine or drained liquid from cooking livers if you like a softer pate' Store in a covered jar for several hours or overnight (to blend flavors) before using. Makes 1 pint.

NOTES: Best served with water crackers, baked pita chips, or bake sourdough rounds. And wine, of course!

Liver is a highly absorbant organ meat, so when you simmer them with all those whole ingredients, they will absorb the mingling flavors. Also, in this case I would seek out organic livers.

I know some of your will be completely grossed out by this, but if you ever get a chance to taste a duck/goose/chicken pate, I think you will be converted. It really is some good stuff!

Friday's Fave Foods----Figs

2008-05-23T09:25:00.009-04:00

Tennessee Mountain Fig Tree

In about a month or so, the first crop of figs will appear on the fig trees down south. What to do with all those figs, besides let the birds eat them? Once again, I turn to "Joy Of Cooking" for answers!

Baked Figs With Ricotta*****"Joy Of Cooking"

Preheat oven to 350

Combine in a small saucepan:

6 TBSP sugar

1/2 cup water

Bring to a boil, cover, and boil until the sugar is dissolved and the the syrup is reduced to 1/4 cup, about 5 minutes. Stir in:

1/2 cup sweet or dry Marsala

Snip the stems from

8 fresh figs

Quarter the figs from the top down almost to, but not through, the bottoms. Press up from the bottom to spread the figs open and place in a shallow baking pan. Spoon the Marsala syrup over the figs. Bake until the figs are tender, about 20 minutes.

Meanwhile, mash together:

6 TBSP of ricotta or marscapone cheese (2 oz)

6 TBSP of heavy cream or milk

1 tsp of sugar

When the figs are done, place them in serving dishes and dab some of the cheese mixture into the center of each fig flower, and spoon the syrup around. Serve warm or at room temp. Garnish, if desired with

Shaved bittersweet chocolate

Friday's Fave Foods***Turkey Tetrazzini

2008-05-16T07:46:00.005-04:00

On Fridays, I'm not always quite sure where I'm going to go with these recipes. I tend to get on a theme and roll with that for awhile. Right now, my theme is the Faculty Center. I'm about to pull a dish for the summer for which I am going to hear alot of flack about, because it's popular when done right. However, it is too heavy to be summer fare. It will be back on the fall menu. I must confess that the recipe we use is rather utilitarian. It works well (most of the time) and is based on this on this original.

Turkey Tetrazzini***"The Joy Of Cooking" by Irma Rombauer**

4 cups of cooked pasta --spaghetti, macaroni or egg noodles

Creamed turkey *

1 1/2 TBS of unsalted butter

8 oz. of sliced mushrooms, or 2 1/2 cups

1/2 C of slivered or sliced almonds, toasted (see notes)

1/2 C of grated Parmesan cheese

Preheat oven to 400 degrees

Butter a 13 x 9 " baking pan or other shallot baking dish

Heat in a medium skillet over medium high heat until the foam begins to subside: butter

Add and cook, stirring until tender, about 5 minutes: mushrooms

Stir the mushrooms into the creamed turkey*

Cook until tender in a large pot of boiling salted water, 8oz of pasta (should yield 4 cups cooked)

Drain pasta well and stir into turkey mixture along with the toasted almonds.

Pour mixture into baking pan and sprinkle with Parmesan cheese. Bake until the sauce is bubbly and the cheese is golden brown, about 30 to 35 minutes.

Makes 6-8 servings

Creamed Turkey or Chicken (raw poultry)

3 1/2 lbs of turkey or chicken parts or 1 1/2 lbs boneless

Place in Dutch oven and add: 2 cups of chicken broth

Pour in just enough water to to cover the pieces.

Bring to simmer on high heat, then reduce heat so that the poaching liquid barely bubbles. Partially cover and cook until the meat releases clear juices when pierced by a fork, 25 to 30 minutes for chicken parts, 8-12 minutes for boneless. Remove the meat from the stock and let it cool long enough to handle. If using chicken parts, remove the skin and bones and discard. Cut or shred the meat into bite size pieces. Skim the fat from the stock with a spoon (hint: you wont have any if you use skinless boneless pieces).

Melt in a large sauce pan over medium low heat:

1/2 stick of unsalted butter

Add and whisk until smooth, 1/3 C of all purpose flour

Cook, whisking constantly for 1 minute. Remove from heat. Add 2 cups of the chicken stock, and whisk until smooth. Then whisk in 1 1/2 cups of whole milk, half and half OR light cream.

Increase the heat to medium and bring the mixture to a simmer, whisking constantly. Remove the pan from the heat, and sue a wooden spatula or heat-proof rubber spatula to scrape the bottom of the sauce pan and whisk vigorously to break up any lumps. Return the pan to the heat, whisking, and bring to a simmer and cook for 2 minutes. Stir in cooked poultry along with 2 to 3 TBSP of cooked sherry. Cook for one minute more. Remove from heat and season to taste with:

several drops of lemon juice

salt and ground white or black pepper

2 to 3 pinches of ground nutmeg (optional)

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Notes: You can use left over cooked pasta and left over cooked chicken or turkey for this recipe, just modify. I would still poach cooked poultry for about 2-3 minutes, and let it sit in stock to absorb some flavor, and some tenderness. In this case I would also use canned stock. Can also subsitute the grated Parmesan for shredded cheddar. I use this recipe in this modified manner during the holidays with left-over turkey. I usually make several batches, and freeze for those cold winter nights when I'm too tired to cook dinner!

This dish was created in the 19 century by the great French chef Auguste Excoffier in honor of the legendary opera star Luisa Tetrazzini, according to

**Irma S. Rombauer. The "Joy of Cooking" is, hands down, the best cookbook I have ever used. She knew her stuff!

Friday's Fave Foods---Lemon Bars

2008-05-09T07:25:00.004-04:00

what a lemon bar should look like

Hollander and Friends....this is for you, should you find this link!!!!

I hardly know where to begin. I was exposed to a blog that is all about one of the restaurant units I manage on campus! It is rather tongue in cheek. They like to crucify the food, but I notice in their blog, they rarely go elsewhere, and when they do they are quite critical as well. The thing they like to write about the most is our lemon bars. I don't blame them. Our cooks take what should be a straightforward recipe and screw the h@ll out of it. Unfortunately I do not supervise these cooks, and when I take my complaints about how the food is prepared, (or not) to the person who supervises them, or even to the person that supervises the supervisor, NOTHING happens. Also, I am not allowed to speak to the cooks about it because it is "out of my realm of supervision". It makes no sense. I often speak with them anyway. It is ridiculous! This may soon change, as we are in shake-up mode right now. Politics!

Anyway, their blog is funny, and I am glad I found it! Lemon bars are the very first thing I learned to bake as a child of about 12, so I take issue with "professional" people that mess it up!

Lemon Bars*** Better Homes & Gardens "New" Cook Book

6 TBSP butter or margarine

1/4 C granulated sugar

1 C all purpose flour

2 eggs

3/4 C granulated sugar

2 TBSP all purpose flour

1/4 tsp finely shredded lemon peel

3 TBSP lemon juice

1/4 tsp baking powder

Grease 8x8x2 inch baking pan. Beat bitter for 30 seconds; add the 1/4 cup sugar and 1/4 tsp of salt, beating till fluffy. Stir in the 1 cup of flour. Pan dough onto the bottom of pan. Bake in a 350 degree oven for 15 minutes. Meanwhile, beat eggs, add remaining 3/4 cup sugar, 2 TBSP flour, lemon peel, lemon juice, and baking powder. Beat 3 minutes or till slightly thickened. Pour over baked layer. Bake in 350 degree oven 25 to 30 minutes longer, or till light golden brown around the edges and the center is set. Cool. Sift powdered sugar over top. Cut into squares. Makes 16.

Notes: Be careful about greasing the baking pan. The grease can be absorbed by the dough, which will make the whole thing greasy and just plain yucky!

Why I Do It

2008-05-08T08:07:00.003-04:00

First arrangement of the year. David Austin roses (pink), common country roses (red), fern, and honeysuckle. The red roses and honeysuckle are wild, but they smell so good! Most roses are difficult to grow in these parts, but the David Austin seem to do well, with little care. I love flowers. That is why I garden. That is why I do it.

Friday's Fave Foods---Pan-Fried Stuffed Squash Blossoms

2008-05-02T06:18:00.004-04:00

I am still on a West Coast roll, so I'm just going with that. Have you ever heard of Chez Panisse? It's a cafe and restaurant in Berkley California that was founded by Alice Waters in the 1970's. Considered the birth place of California Cuisine, and started the national movement in the food industry of using only fresh and local ingredients, blending for optimal taste and creativity. There were and are many restaurants in the Bay Area that grew out of this entire concept. For four years, I worked at one of these, and that is the first time I saw squash blossoms being used as food...it was awesome! Warning: this recipe is time and labor intensive (but totally worth it if you are in the mood).

Pan-Fried Stuffed Squash Blossoms---Chez Panisse Cafe

12 squash blossoms with stems

1 cup of Ricotta Filling*

olive or peanut oil for frying

salt and pepper

flour

fine cornmeal

2 eggs, lightly beaten

Trim the stems to 3" and brush the blossoms clean. Using a pastry bag, stuff each flower with about 2 1/2 tsp. of the ricotta filling, twisting blossom closed after filling. Into a wide cast iron pan, pour 2" of oil, and heat to 375 degrees. Roll each blossom in a seasoned mixture of flour and corn meal; then dip into beaten egg mixture, and again briefly into flour mixture. Fry 2 to 3 minutes on each side until golden. Drain on paper towels, sprinkle with salt and pepper.

*Ricotta Filling

1/2 lb. of ricotta

1/4 cup of grated Parmigiano-Reggiano cheese

salt and pepper

pinch of cayenne

2 TBLS of chopped mixed herbs; basil, marjoram, thyme, and parsley (fresh)

1 egg, lightly beaten

Mix all ingredients except egg; taste for seasoning, add egg, mix again.

Notes: I always think of this as the West Coast version of fried green tomatoes! Also, check out the artwork of David Lance Goines. His work is very distinctive, and collectible!

Glorious Spring!

2008-04-27T11:42:00.009-04:00

Spring has most definitely arrived, and ready to burst forth in the garden! It is hard to keep up with it all, and I am behind in my maintenance of the yard, but I had to take a few moments for some photos.

Japanese Painted Fern, emerging

Larger Japanese Painted Fern with late, mini daffodils

Peony, a FABULOUS flowering shrub, about to bloom

Clematis, on the verge of bursting into bloom

Another of my favorites, Calla Lily. Not supposed to bloom in zone 7 where I live, but I found a micro climate in my yard where it does. I had these on the West Coast.

The Japanese Magnolia shrub I inherited when I moved into this place. It's not doing that well, although it has more blooms on it this year then it ever has. I have a good story about this plant, and will tell it at another time... however the few blooms I got are fabulous, as always!

Friday's Fave Foods----Original Caesar Salad

2008-04-25T06:01:00.006-04:00

In 1983, after graduating from California State University Sacramento, I moved back home. For those of you old enough to remember, we were in a terrible recession. I had been on my own all through college, and continued after graduation. But when I lost my job, I decided to move home and regroup. I got a job at this country club, and it was my start in the restaurant business. Here is one of the first things I learned.

Caesar Salad for 2---Alfredo Lopez*

1 anchovy

1 tsp of minced garlic in 1 tsp of olive oil

dash of Tabasco

dash of Worcestershire

1 tsp of Dijon mustard

pinch of dry mustard

dash of ground pepper

juice from 1/2 a lemon

3 TBSP of olive oil

1 and 1/2 TBSP of red wine vinegar

1 *coddled* egg

fresh chopped Romain leaves, enough for two people

2 TBSP of fresh grated Parmesan cheese

2 TBSP of homemade (or good quality) croutons

In a shallow bowl, mash anchovy and garlic together with a fork until smooth

Add ingredients except for lettuce, cheese and croutons, in order listed, mixing well to make a smooth liquid. Pour over romaine, which should be in a wooden salad bowl for best results. Toss gently about 3 times making sure the dressing has adhered to the lettuce leaves. Add Parmesan cheese and croutons, toss again. Serve, and cracked black pepper to taste.

NOTES: I still use a real egg for this recipes. To coddle, place egg in a cup with very very hot water and let it stand about 5 minutes. If you are concerned about *raw* eggs, a refrigerated egg substitute will likely work.

* Alfredo Lopez is a native of Guadalajara Mexico, and trained as a classical chef in Europe.

Why do most people assume California is about L.A. and the beach?

This shot was taken from the clubhouse.

Friday's Fave Foods---Chicken in Wine

2008-04-18T08:34:00.010-04:00

I am in a California mood. My oldest son is moving back to the native state this week-end so it is on my mind. It's where I first got into the food business. It is when I became aware of regional cooking. It's really where I became aware of cooking as an art or a hobby, at all. My mom is a good cook, but to her it was a duty.

Robert Mondavi Winery, Napa Valley

On one of my trips back there, I found an old cookbook that I love, called "Bottles and Bins Recipes" published by C. Mondavi & Sons in 1965. Mondavi and Charles Krug are wineries in Northern California in the Napa/Sonoma area. I can't remember all the history, but I'm pretty sure they are all the same family---now with Charles Krug supposedly producing the quantity and R. Mondavi producing the quality.

"Bottles and Bins" was a quarterly produced by the Charles Krug Winery that began to publish recipes, cooking with wine. This little bound book I have is compilation of those recipes.

Chicken In Wine ---Submitted by Mrs. R.M. Janopal, Palo Alto, California

"Two small broilers, cut into halves. Shake in paper bag with salt and 2 TBSP of paprika. Brown in 2 TBSP oil in skillet. Transfer to baking pan.

To oil remaining in skillet, add 2 chopped green onions, 1 clove garlic, 1 TBSP of sweet basil, 1 cup of sour cream and 1/2 cup of Charles Krug Chablis. Mix and warm thoroughly. Pour over chicken in baking pan: cover and bake at 325 degrees in over for 1 hour. Serve with rice."

NOTES: Obviously, you can substitute the wine with any sweet wine or Chablis. The sweet basil she calls for is likely dried, so if you are using fresh, only use half as much.

Friday's Fave Foods---Best BBQ EVER

2008-04-11T07:23:00.003-04:00

Searched long and hard for the best BBQ. In fact, it became an obsession! I quit searching when I found this recipe, AND it's easy!!! You make this in your crock pot.

North Carolina Pork BBQ ---
(Use a 5 1/2 to 7 Qt. Crock)

6 lbs of boneless pork butt (Boston Butt) or blade roast (shoulder roast)
2 14 oz. Cans of diced tomatoes
1 C. vinegar
4 TBSP of Worcestershire sauce
2 TBSP of sugar
2 TBSP (heaping) red pepper flakes
2 TBSP salt
4 tsp pepper

Combine all items, cover.

Cook on low for 8-10 hours
Cook on high for 5 hours

Remove and shred

NOTES: before you try to remove the roast, you are going to need to drain most of the liquid (and fat, its all together in there) reserving the tomatoes --- in my experience, it will shred as soon as you touch it, so if you don't drain at this stage, you will end up with something that will taste like heaven, but make you sick, it's so rich. (Not to mention, bad for you...) I do keep a small amount of the liquid with the pork, to keep it moist in cooking/storing.

This stuff will melt in your mouth! Serve with your favorite sauce, by itself, or on a sandwich. Enjoy, y'all!

Amazing

2008-04-06T22:24:00.002-04:00

I saw this in my front yard as I was walking my dog the other morning. I had to go back and get a closer look!

Friday's Fave Foods*** Green Tomatoes

2008-04-04T06:00:00.008-04:00

It's getting to be that time of year again! Whoo Hoo! I love green tomatoes! Apparently so do alot of other people around here, because even the big groceries are starting to carry them in their produce section, especially in the spring and early summer. But you can also get them from local growers, or your own garden, of course!

Like most people, I love them fried, but they are so unusal in flavor I am always looking for other ways to use them.

I've included 2 fried versions . One from "Reed Creek Country Cooking", a community cookbook out of Hartwell Georgia, which can be purchased on my friend JC's web page. The other recipe is my personal standard. The third recipe is a green tomato chutney, which is good on grilled chicken breast or pork or even just by itself. Use your imagination!

Fried Green Tomatoes---Rachel Dunn

4 large green tomatoes

1/4 cup of flour

1 TSP sugar

1 & 1/2 tsp salt

1/8 tsp ground black pepper

2 TSP bacon dripping, or vegetable oil

Cut green tomatoes into 1/2" slices; set aside. Combine flour, sugar, salt and black pepper. Lightly coat tomatoes on both sides with flour mixture. In a large skillet heat bacon drippings. Place tomaotes in skillet in a single layer. Fry until broun on both sides; remove to a hot platter and repeat with remaining tomaotes, adding additional bacon drippings if needed. Serves 6.

Fried Green Tomatoes---Small Town Girl

4 large green tomatoes

1 cup of buttermilk

1 cup of cornmeal or cornmeal mix

2 tsp. salt

1 tsp. pepper

vegetable oil

Preheat approx. 1/4 cup of veg oil in a large fry pan. Oil should heat to 300 degrees. You can use a larger pan with more oil and "deep fry" also.

Cut tomatoes into 1/2" slices. Set aside. Place buttermilk in a bowl. Mix cornmeal mix, salt and pepper in another bowl---I like to use a rubbermaid or tupperware container with a lid. Dredge tomato slices in buttermilk and then in the cornmeal mixture,until thouroughly coated, and place in fry pan. (You can put the lid on the container and shake it---works well!) Add several more slices, creating one layer in the pan. Cook on both sides until golden brown. Remove, place on paper towells or a rack. Salt and pepper to taste while still hot. Keep warm until serving. Cook remaining tomato slices in same say. Serve while still warm or hot. Serves 6.

Hint: I like to get an assembly line going with the buttermilk, cornmeal dredge, the fry pan, and the cooling rack. It seems like alot of work, but it is totally worth it!!! You may have to add more oil, and if your oil gets "dirty" you may have to change your oil, as it will effect the coating on the tomatoes and therefore the flavor.

Green Tomato Chutney---Small Town Girl

5 lbs green tomatoes, diced or coarsely chopped·

1 small onion, sliced thin ·

2 inches ginger root, peeled and minced ·

2 chili peppers, minced or crushed red pepper flakes ·

2 tbsp curry powder · 1/3 cup cider vinegar ·

1/3 cup brown sugar ·

1/3 cup juice, something acidic like pineapple or orange ·

golden raisins

Heat olive oil in a pot, add onions and cook until translucent, about 15 minutes. Add ginger, chili peppers and curry powder, cook for 2-3 minutes. Add the green tomatoes, vinegar, sugar and juice. Bring to just a boil and turn down to simmer for about 45 minutes. Stir in raisins when done.

Friday's Fave Foods----Roast Chicken

2008-03-27T07:53:00.005-04:00

Sometimes cooking does not have to be complicated or fussy. Actually, alot of times, for me! I work full time + and have a family, pets, house and yard to care for. I am not a big fan of fast food or prepackaged foods for me or my kids. I am a big fan of crock-pot cooking and fast healthy meals. Roast chicken takes hardly any preptime, although it does take a fair amount of oven time. It's super simple, and it beats the grocery store version by a long shot. In case you don't know this, they inject those chickens with a fatty marinade to give them so much flavor, and for marketing purposes. You really do not have to do that to enjoy a delicious roast chicken!

1 hen (I use fryers)

olive oil

salt and pepper

Preheat oven to 350 degrees

Wash the hen thoroughly, especially inside the cavity, dry on paper towels, and pat dry. Salt and pepper cavity Lay in roasting pan, breast side up. If you have a large or unruly (!) chicken, a simple truss of the legs with kitchen string is a good idea. Drizzle breast and thighs with minute a small mount of olive oil, and distribute evenly by rubbing especially into the breast. I am not that liberal with the olive oil, because a whole chicken will produce a fair amount of fat while cooking. But the oil will keep it from drying out. Lightly salt and pepper the exterior. Cook in oven for 1& 1/4 to 1 &1/2 hours, depending on the size of the hen, brushing breast with juices intermittently. If you skip this step, don't worry, it will still turn out great! Let it rest for 15 minutes before serving. Make sure Golden Retriever is on lock down, as she will attempt to steal it right off the top of the stove!

That's it! There are plenty of variations on this. If I have a piece of citrus around, I will put it (whole) inside the cavity of the hen while it is roasting. This is a trick I learned from a talented and experienced chef friend many years ago, it keeps the meat moist and slightly sweet. You can also add 40 cloves of peeled garlic cloves to the cavity if you like garlic chicken.

Also, I am not a germ-a-phobe, but raw chicken can cause alot of problems, so make sure you clean and sanitize your working area any utensils you may use, as well as your hands!

I do realize I posted this on Thursday, but we are off for the week-end, and I did not want to miss 2 weeks in a row of posting!

I Heart Color!

2008-03-24T07:42:00.003-04:00

My sister and her son are here from California for a visit. It has been many years since we had the opportunity to color Easter Eggs together!

My Apologies

2008-03-22T10:01:00.002-04:00

There was a technical problem with my DSL this week, and as a result my Internet was inaccessible for almost 48 hours.(!!!! For a moment I thought I was reliving Haiti...) As a result I was unable to produce Friday's Fave Foods. I made a commitment to myself that even if nobody ever read it, I would faithfully produce that! However, this was out of my power (no pun intended) so I will just move on. Ample opportunity abounds, as tomorrow is Easter Sunday. My kids are long past the Easter Egg stage, but mom is not. I love to decorate eggs! And any excuse is a good one to produce a big feast!

Friday's Fave Foods---Okra

2008-03-14T05:56:00.012-04:00

I have to admit I have been fascinated with okra ( or "okree" as it is sometimes locally pronounced) since I moved here. It comes froma plant that grows about 6 feet tall, which flowers and then produces a pod. The pod is what you eat. Apparently this plant loves heat and humidity. And that is why you will find okra in the South, and not too many other places in the United States.

The prefered method for cooking is fried. And that is some good stuff!

Here is a good one:

Grandma's Fried Okra

1 pound fresh okra (medium to small pods are best)

cornmeal or cornmeal mix

*olive oil

salt and pepper to taste

Trim ends off the okra and cut into pinwheels. Coat with corn meal, and fry in olive oil until the outside is cripy and the inside tender, approximately 4 to 5 minutes. Use slotted spoon to retrieve okra from the pan, place on paper towels, salt and pepper.

*A seasoned iron skillet is best. Okra takes to an iron skillet like horse and carriage.

Ok, fine, but if you are like me, you might not be able to do alot of fried foods. So I like this version ALOT;

Sauteed Okra with Tomatoes

1 lb. of fresh okra (small to medium pods)

1 small red onion

1 lb of fresh tomatoes ( you could subsitute canned in a pinch)

garlic

*olive oil

salt and pepper to taste

Cut onion into thin slices and sautee in hot oil till soft, about 3 minutes. Meanwhile, trim your okra and slice into pinwheels. Add to onion mix, and cook about 2 more minutes. Add garlic. I use the minced garlic you buy in jars, and I am pretty liberal with it. Add fresh tomato wedges last, salt and pepper to taste, cook about 1 more minute. Okra should be tender but not soggy. This is good as a side dish, or over rice as an entree.

Last but not least is my absolute favorite, and that is pickled okra. Better than dill pickled cucumbers. I do not have a recipe for this. I am reduced to buying mine at the grocery. My boys love these!

****************************************************************

ADDENDUM

I want to thank my friend Mrs. K from Texas has sent in her pickled okra recipe, so now my blog is complete. Hurray!

Pickled Okra

4 pounds okra (small pods-finger sized)
4 pounds fresh jalepeno or serrano peppers, sliced into thin rounds
4 cups white vinegar
4 cups water
10-12 plump garlic cloves, peeled and thinly sliced
12-24 sprigs of fresh dill
1/2 cup salt
1/4 cup whole mustard seeds

Wash and trim the okra, leaving 1/2 inch of the stem on each pod as a handle. Neatly pack the okra pods vertically into sterilized jars. Slice the peppers into rounds and add to the jars of okra. Combine remaining ingredients in a large sauce pan and bring to a boil; pour over okra and peppers. Seal.

Mrs. K. says;

"I can't take credit for the recipe as it it Tom Perini's but it sure is yummy. Tom Perini owns a restaraunt not too far from here that specializes in Cowboy cooking. If you're ever in West Texas you have to eat at the Perini Ranch"

Frances Norris

2008-03-09T19:54:00.014-04:00

On Sunday morning when I woke up I was determined to get some yard work done. The fact that it was a great day outside only urged me on further. However, by the time I got home from church, and the grocery store, I felt my energy lagging. I realized I had a cold coming on. I took a little rest, and decided to power thru it. I had plenty to do. My order came in from Michigan Bulb, and being into the second week of March, it was getting past the magic moment to prune hydrangea.

But I got that done.

I had also received a Virginia Redbud seedling from the home and garden show the week-end before, and it was still sitting in it's plastic bag. I wanted to get that in some dirt before the roots dried up.

Not ready to put it in the ground yet, because I am not sure where I want it located. So I put it in this pot, next to the giant Redbud I already have on my property. I figured Sprout could soak up the wise and knowledgeable tree vibes of the Elder, while I contemplate it's true home.

These trees are so awesome. We did not have them on the West Coast (thus the name "Virginia Redbud"---duh) They have beautiful dark pink blooms in the spring, then they leaf out in a broad canopy for the summer. They put on a colorful autumn show as well. I am always sad when mine starts dropping it's leaves. I have had some home owners green with envy talk about my tree, saying they can't get one to grow in their yards. I think, like dogwoods, they like a certain amount of protection. I can't take credit. The tree was here when I got here!

This is not my redbud, but it is how they look in bloom. Also known as Eastern Redbud.

Also had some dwarf gardenia that had to be put in a bigger containers. I had 2 "blueberry parfait" hydrangea that came in from MB that looked like little sticks, so I put them in some bigger containers, as well as the new butterfly bush I got from the same place. Last of all, I planted my window box in my side yard, which I had not done since I let my impatiens die there last summer during the drought.

I see that I need to give my window boxes a swipe of white paint too.

***********************************************

Frances Norris was my neighbor, and she passed away last Friday. She was 85 years old, and her children and grandchildren were with her in her house when she went. Frances and her husband Roy used to own the property which is now "Camp Osceola", and they built my little house in 1960 and had it as a rental for many years. Later, they sold it to an older couple, who later sold it in ill health to a series of owners that used it strictly as a rental property, which is how I got into it. Then one day the landlord called me up and asked me if I wanted to buy it, and I said yes, although I had no idea how I was going to make that happen. I was freshly divorced, I had huge debts, not a big salary, and no savings. But...it happened. Later Frances told me she was so happy I bought it. She was never overly nosy, but she'd watch out for the neighborhood. She called one night to tell me that the sheriff had been in my yard that day to shoot a raccoon that was sashaying himself all over my property and driving my dog crazy. In Georgia, a wise-acre raccoon at noon is a dead raccoon. If they are out in the day like that, it's likely they are rabid. I called the lab where the raccoon went to the next day to find out, and the tests came back negative for rabies, but of course, the raccoon was still dead.

Roy Norris passed on about 8 years ago. He was quite a man. He served in WWII, raised his family, was the Mayer of our little hamlet when I moved here, and used to run his riding mower around the perimeter of my property when he cut the grass, which I always appreciated.

When I moved into the house, the yard was truly a mess, from years of rental neglect. I have spent years digging out trash shrubs, stumps and trees. I'm still working on it. Frances was always complementary of these efforts. I would make sure I kept the side yard in good shape. She could look down here and see the little house that she and Roy built was still hanging in there. The window box flowers were the only ones she could really see from her yard. She had gotten in these last few years where she did not garden much anymore. On Sunday, drought or not, I planted them again for her. Good-bye Ms. Frances. I will miss you.

Friday's Fave Foods---Egg Skillet Dinner

2008-03-07T05:43:00.000-05:00

Today our recipe is shared from wife to the rockstar who has a large family and an awesome blog!

Egg Skillet Dinner
"This is my EASY QUICK dinner that everyone loves. Could be served for Breakfast as well.You will need a large fry pan."

6 Eggs (less for smaller families)

8-10 potatoes

1 onion

1 bell pepper

Cheddar Cheese

Turkey Sausage (or regular breakfast sausage if you prefer)

Brown sausage and chop it up into tiny bits. Set aside. Chop potatoes in cubes and finely chop the onion and pepper. In the fry pan heat several teaspoons of olive oil and fry the potatoes until they are golden brown on HIGH heat. Before they are finished (tender) throw in the onion and pepper. When the potatoes are cooked and the onion and pepper are tender throw in the sausage. Beat the eggs with a little milk. Throw in the eggs and scramble them into the potato mix. Once the eggs are cooked add a pinch of salt and pepper to taste. Add cheddar cheese (as much or as little as you like) and stir it in. Serve with ketchup, salsa, or hot sauce.

2008-03-01T21:02:00.003-05:00

Yes, that is Vivaldi's 4 Seasons Spring 1st Movement. It was the obvious choice!
http://secure.smilebox.com/ecom/openTheBox?sendevent=4d6a59344d5459774f513d3d0d0a&campaign=blog_playback_link

Friday's Fave Foods---

2008-02-29T06:47:00.000-05:00

Today's recipes come from my blogging buddy SC in Wisconsin. She has published some great recipes on her blog and was generous enough to send some to me for this site. Her blog is also where I found "Pioneer Woman Cooks"(see sidebar for link) which is an awesome cooking blog!

SC writes;
"It's so nice to have a cooking blogger friend :) Here are two recipes I'd like to share. They are two of my favorite things to make, and my grandpa loves them. They are from a good friend's Canadian Mennonite mother-in-law."

CHOCOLATE CHERRY BARS
1 devils food cake mix
21 oz can of cherry pie filling
1 tsp almond extract
2 eggs beaten

Stir all ingrediants until well mixed. Pour into a 9x13 cake pan and bake at 350 for 30-35 minutes. Frost with the following;

FROSTING
Combine in saucepan
1 cup sugar
5 tbsp butter
1/3 cup milk
Boil one minute stirring constantly and add 1 cup chocolate chips. (I alwaysadd alittle more;) Frost warm cake.

HAMBURGER VEGETABLE SOUP
2lb hamburger
1/1/2 cup chopped onion (I use less)
1 box (2 envelopes) Lipton Onion Soup Mix
6 cups water
2 cups celery sliced
2 cups carrots sliced
1/2 package mixed frozen vegetables
3/4 cup small pasta
28 oz can pureed tomatoes
2 cans tomato soup
salt and pepper to taste

Brown Hamburger together with chopped onion. Add soup mix with 6 cups water in large pot. Add celery and carrots, simmer until tender. In separate pot cook noodles with frozen vegetables. Add noodles and veggie, meat, tomatoes, tomato soup, and salt and pepper to large pot. Salt and Pepper to taste. Simmer another ten minutes and serve.

Deal of the Day---Home Decor Patterns at Fabric.com

2008-02-26T09:08:00.000-05:00

I am crazy about this site. Today they have home decor patterns on sale, and they have the coolest patterns! It just so happens I am in the planning stages of decorating the girl's room, so I am shopping bit by bit. I bought the rose cotton-linen blend at 90"wide, for $1.99 a yard for duvet covers a few weeks ago, and now am looking at coordinating fabrics. The paint I bought from the paint man at the flea market. He buys the returns from the name brand stores and sells them for 3-5 dollars, depending on his mood and the time of day! The only downside is that he generally does not have two gallons of the same color, but I often mix my paint anyway, so I have found ways to make this work.

My reasoning is to save money where I can, because there are some things I am going to splurge on. The printed fabric is a sample of Amy Butler's Lotus pattern, and it's $14.99 a yard at f.com of course I am waiting for it to go on sale! It's a 54" brushed cotton twill, and I hope to make a coverlet for each bed, and some valances. I'm looking for a small green and ivory toile for the third fabric. It's quite a ways off before all this has to be completed, but at least I am planning!

Friday's Fave Foods---Stewed Chicken with Dumplings

2008-02-22T05:26:00.000-05:00

Part of my fascination with food and recipes is the geographical element. Wherever you go in the world, the local cuisine makes a statement about the place you are in. What products are available locally, what the economy is like. (I'm not talking about fast food here, that is a completely different subject, and one I will spare you from today)

Moving to the American South 13+ years ago opened up an entire new universe of food lingo and experiences! The great thing about cooking is that like gardening, like life, it is a process. Southern cooking is a deeply layered experience that spans generations of families, steeped in lore, tradition, economy, and sometimes survival. One of the greatest experiences I've had in my life is having lifelong Southern cooks open up to me, a native Californian, with their knowledge and their techniques. It's not stuff you will find in books! Out of respect, alot of that will never be published by me.

However, once you learn the lingo, a great source for Southern Cooking are the fundraising cookbooks that you find which are put together by families, schools, communities and churches. If you are interested in learning about regional cooking in the US, this is a great resource. My friend Janet sells one of these cookbooks, and it's from *Reed Creek Country Cooking that today's very traditional Southern recipe is derived.

**Stewed Chicken with Dumplings

Chicken

2 qt. boiling water

1 TBSP salt

1 cup flour

Pinch of salt

1 egg 1 tsp. baking powder

1/2 cup milk

Cut chicken in pieces and add to boiling water. Add salt; cook until chicken is tender. Mix flour, pinch of salt and baking powder, stir in slightly beaten egg. Add milk for dumpling dough. Drop 1 TBSP of dough at a time into broth around chicken. Steam 8 minutes in covered cooker. If uncovered while steaming, dumpling will fall.

Submitted by: Pearl Pyatt

*Reed Creek is a community in Hart County, Georgia

**She is not kidding about steaming the dumplings, if you uncover the pot before 8 minutes, you have messed up. Do not overcook the dumplings. Also, do not overwork the dumpling dough. I sometimes add fresh chopped parsey or parsley flakes to the dumpling dough. It's not shown in the picture, but the dumplings will blow up to about 5 or 6 times the original size, and they are good!

Friday's Fave Foods---Southern Lemon Cake

2008-02-15T08:39:00.000-05:00

Today's recipe is an old Southern favorite. I found it in Frances Maynes "Under The Tuscan Sun". She included it in her recipe chapter. It was the only recipe in her book that was not Italian. Ms. Maynes is a native of Georgia, and she adapted it from her family's collection of recipes. I have made this cake many times, and it is wonderful!

Southern Lemon Cake

1 cup sweet butter

2 cups sugar

3 eggs

3 cups flour

1 tsp baking poweder

1/4 tsp salt

1 cup buttermilk

3 TBSP lemon juice

zest of one lemon

1/4 cup butter, softened

1 & 1/2 cup powdered sugar

3 TBSP lemon juice (again)

1. Cream together 1 cup butter and sugar, beat in 3 eggs, one at a time, the mixture should

be light.

2. Mix together flour, baking powder, salt.

3. Add dry mix to butter/sugar mixture, alternating with butter milk. Begin and end with

flour mixture.

4. Add lemon juice and lemon zest.

5. Bake in a greased and floured tube pan at 300 degrees for 50 minutes. Test doneness with

toothpick.

6. Glaze with mixture of softed bugger, powdered sugar and lemon juice. Decorate with tiny

curls of lemon rind. (I have also used thinly sliced lemon, cut on one side and twisted, to

garnish)

Beagle Is Numero 'Uno' at Westminster

2008-02-13T19:11:00.001-05:00

This made me smile today

Friday's Fave Foods---Lemon Meringue Pie

2008-02-08T08:19:00.000-05:00

This recipe comes from my mom, Carol. She made this pie my entire life, and she was famous for it. My dad loved it. I just found out in October when she came for a visit it actually came from "Better Homes and Gardens", 1957 edition. I thought it was a secret family recipe! Enjoy!

Lemon Meringue Pie
1 cup sugar
1 1/4 cups water
1 TBSP butter
1/4 cup cornstarch
3 TBSP cold water
6 TBSP lemon juice
1 tsp grated lemon peel (she never did this, but I would)
3 egg yolks
2 TBSP milk
1 8-inch pastry shell (she always made hers, not me :)

MERINGUE:
3 egg whites
6 TBSP sugar
1 tsp lemon juice

Combine sugar, water, and butter, heat until sugar dissolves. Add cornstarch blended with cold water; cook slowly until clear, about 8 minutes. Add lemon juice and peel; cook 2 minutes. Slowly add egg yolks beaten with milk; bring to boil. Cool. Pour into cooled baked shell. MERINGUE: Beat egg whites stiff but not dry; add sugar gradually; add lemon juice at the last. Sperad over cooled filling, sealing to edges of pastry. Brown in moderate over (350) 13 to 15 minutes.

Easing Water Retrictions in Georgia?

2008-02-07T05:02:00.000-05:00

Lake Lanier

Well, finally! http://onlineathens.com/stories/020708/news_20080207021.shtml

The Govenor came out yesterday with the announcement that there will be some easing of watering restrictions this spring, and what good news that is! It will be up to individual counties and regional officials whether or not to implement the ease or not. Even though my water supply is regulated by a heavily legislated local county, I am hopeful that we will see some easement in our area. Because there is also the pressure of commerce, thankfully.

So....I am still doing the water barrell. We are still officially in a drought, even though the local rivers are swollen with rain and the resevoir is in good shape. The state is still just under the deficit level, and if things dry up, it could get real bad, real quick, again. Coming from the West, I know why water is political there. (Simply not enough of it much of the time) I did not realize until this week WHY it is so political here. Lake Lanier, which is the major urban water source for metro Atlanta (approximately 4 million people) is also a federal water basin, which means that some neighboring states are entitled to that water. The govenor of Georgia filed a lawsuit to keep the water within the state, and was denied. This means that in addition to supplying drinking water to other states, federally mandated programs having to do with conservation of endangered species (in one of these cases, freshwater mussels in a state to our south) have as much right to the water supply as the people of metro Atlanta, who use it as their main water source. Lake Lanier came periously close to drying up this winter, although the Army Corp of Engineers assured everyone that they could still get water by drilling thru the sludge of the dried up lake, ie, the water table. Nice, huh???? Fortunately Nature and God intervened, and we have seen some decent rain this winter, although it was predicted otherwise.

I'm not judging(in public). I'm just saying.

Personally, my water source does not come from Lake Lanier. I'm not on a well, but I know alot of people who are. I know alot of people have been worried and some re-drilled, but I personally do not know anyone who's well dried up. These people kept the landscaping industry on life support over the past 6 months.

Do I feel selfish about my garden? A little bit. But it is a source of joy for me, one that I cannot squelch. It's a living thing...not only in my yard, but inside of me. And it's not protected by the Feds, so it's up to me!

Helleborus or Lenten Rose

2008-02-03T12:02:00.000-05:00

Why do I love this plant? First of all, it blooms in the middle of winter! And it will stay in bloom through out most of the spring. The flowers fade once we start to sustain some hot weather, usually around May. The glossy and attractive foliage remains in the place the entire year. Surprisingly it does not require much water during the heat of the summer. This must be it's period of dormacy, because just before it blooms again, right after Christmas it multiplies and replenishes it's own self. I have divided this one many times and given starts to friends. I don't think it was crazy about the drought and the heat last summer, it produced the least amount of new growth ever this year. But it seems healthy, and it survived just fine.

This plant is also deer resistant, and grows in a lightly shaded border. The main thing about it is placing it in the environment it wants, with fairly rich soil. Zones 3-8, and named Perennial of the Year, 2005. Get one, you can't go wrong!