The Dying Art of Keeping House

Green Salsa

2011-10-02T11:09:00.000-06:00

I absolutely love freshly made green salsa made with tomatillos from my garden. I can, and do, eat it straight from the spoon! I always plant several tomatillo plants so I can preserve some to see me through the winter months. Here is my favorite recipe for preserving this salsa (*ingredients listed below). It is so easy!

Place the tomatillos, jalapenos, green chilies, and onion and garlic (still in their skin) on a roasting tray. Roast in an oven at 450°F for 15 minutes. Remove from oven and rotate and stir, then place back into the oven for an additional 15 minutes.

Cut of the stem end of the jalapenos and remove the skin from the onions. For the garlic, simply squeeze out the pulp. Place everything into the bowl of a food processor and pulse until desired consistency is reached. The tomatillos exude a lot of liquid, but don't waste it, pour it into the bowl with the pulp. Once everything is chopped up, I will pour it all into a saucepan to keep it warm. However, reserve about a cup of the sauce in the processor bowl and add the cilantro and pulse to chop it all up then pour it all into the pan and stir it in (simple way to chop it all). Add the vinegar, salt and lime and heat through. Bottle as usual, leaving a 1/2 inch head space and process in a water bath for 15 minutes (For my altitude, 4800 ft, I process for 25 minutes).

Remember, the flavors will meld as it sits, so when you taste it before bottling don't be put off by the strength of the flavor. It will mellow! Give it at least a month.

Green Salsa
2 lbs. tomatillos, husked and washed
1 large onion
1 c. (or thereabout) green chili peppers or a combination of (I used Anaheim and jalapenos)
4 large cloves garlic
1/2 white vinegar
1/2 tsp. salt
1/4 c. lime juice (2 limes)

Why I Love Baking Bread

2011-09-28T11:25:00.000-06:00

The sound of the wheat as it flows into the grinder.

The crackle of my knees as I bend to pick up the oil jarfrom the pantry floor.

The honey as it so neatly slides from the pre-oiledmeasuring cup.

The scent of the yeast rushing from the canister as I openit.

The scale jumping up a tenth of an ounce as I continue fluffing flour into the bowl.

The dough as it climbs the hook.

The resistance of the bench scraper as it cuts the dough inhalf.

The grainy yet pillowy softness of the dough as it seems toself-form in my hands.

Viewing the gentle mounds rising beneath the soft cotton ofthe tea towel.

The oven telling me it’s ready to receive.

My nose telling me the bread is perfect regardless of what the timer indicates.

Turning the loaves out of the pans and sometimes having themstick.

Eating the pieces that stick to the side as the scent permeates the kitchen.

The warmth of the water on my hands as I wash the pans.

And, before reaching up to the top shelf to place the pansin their home, glancing over my shoulder to check the time, wondering if I havetime today to do it all over again.

Oh, and it tastes pretty good, too.

In A Jam

2011-09-21T11:49:00.001-06:00

I do enjoy preserving the harvest this time of year. While it does make for some tired feet, I find it gratifying and worth the effort. Throughout the years I have discovered some tricks that help my sanity as I enjoy the bottling marathon.

Jam recipes often call for the addition of whole spices but instruct tying them up in cheesecloth or a spice bag. I find this messy and would often discover thready pieces in my jams, leaving me no other choice than to pluck individual cloves out of the pot. While the scent was wonderful, it was time consuming.

This is my solution: A spring-loaded tea ball with a handle. Yes, this one is old and stained by time and use, but I don't care.

I use some kitchen twine to tie it to the pot and just let is swirl around at will. After the jam is complete, I untie it and remove the spoon. Simple!

A vision, if I do say so myself.

A Hot Topic

2011-08-30T12:09:00.002-06:00

I do love the lunch hour on school days, the house is quiet I get to eat whatever I want. As I blissfully ate my nutty burger and sauteed onions I perused a cookbook. I was looking for a soup recipe that would use of some of the garden bounty.

What was that, you think soup is too hot for summertime? Bah! How hot is the food you cook on the stove top or in the oven? Just as hot, I say. I'm not whipping up a salubrious bowl of piping hot chili; no, not winter fare, but a nice bowl of garden soup to be enjoyed with some fresh dill rolls. Incidentally, why is it we always hear about how hot soup is in the summer but no one EVER turns away hot rolls? Food for thought!

Garden Soup
1 onion, chopped
1 Japanese eggplant (that's what I grew this year), diced
1 zucchini, diced (a medium size, not one of those jumbo jobs you find hidden under the leaves)
1 bell pepper, chopped
2 Anaheim chilies, chopped (because I have oodles)
3-4 cloves of garlic, minced
2-3 big tomatoes
A giant handful of fresh green beans (or purple, as the case may be today)
6 c. vegetable stock
2 Tbsp. tomato paste (I use the kind in a tube so this is easy)
1/2 tsp. salt
1/4 tsp. pepper
Freshly chopped basil, oregano, parsley (about 2 Tbsp each, but I get crazy with herbs)
1/2 c. tiny pasta

In a large stockpot, heat some oil in the bottom then add the onion, eggplant, zucchini, pepper, garlic, and chilies and cook for about 10 minutes stirring often. Add tomatoes and cook until they begin to break down, about 5 minutes. Stir in vegetable stock, tomato paste, salt, pepper and herbs. Cook on medium-low heat for about 15 minutes. Stir in pasta and beans and cook an additional 12-15 minutes or until pasta is tender. If you want (I usually want) toss in some more fresh herbs for some kick. I have some hot oregano this year and it's amazing!

Enjoy, because that's what all this food is for!

The Seriousness of Vanilla Beans

2011-08-28T12:57:00.001-06:00

A long time ago, just as I was starting to branch out in the world of baking, I read the brilliant idea about saving used vanilla bean pieces in sugar. Since I was just starting I didn't use vanilla beans so didn't care much. Well, the idea came back with a vengeance the first time I paid for a vanilla bean (ouch). I now buy vanilla beans in bulk, so I employ this trick to stretch my purchase (and flavor) as much as possible.

Vanilla is serious business to me. Slitting the bean down the center and scraping out the microscopic seeds is absolute bliss for me, but not having a purpose for those spent pods, which contain so much flavor, would be detrimental. When I am making jam or ice cream, or something similarly wet or sticky, I will just toss in the pod after scraping out the seeds to further infuse with the luscious flavor, discarding the pod once the cooking is complete. However, when I am only using the seeds, such as when I am making baked goods, I save the spent pods in sugar.

Once the seeds are scraped out I cut up the pod into smaller chunks and toss them into a sterilized jar and measure some sugar into the jar. Today, I only used half a vanilla bean, so I added it to the jar of vanilla sugar I already had and added about 1/2 c. sugar to the jar and shook it up to blend. The sugar will absorb the flavor and scent of the vanilla bean. The pod pieces will become dry and brittle, but no matter, just leave them in the jar until you're ready to use the sugar.

I placed a little piece of plastic wrap over the jar and screwed on a reusable lid (I use the same plastic time and time again) and I store it in the pantry where I can see it. When you're ready to use the seriously flavorful sugar, just sift out the pod pieces and use the sugar as you normally would, but with some intense vanilla flavor!

Ch-Ch-Changes

2011-08-25T13:32:00.000-06:00

So, do you like the redesign?

I've been meaning to change things up here for a quite some time now, but with all of the other changes going on around me, my poor neglected blog had to remain so for a bit longer. That is, until today! Yellow is my favorite color, which is why I chose the background, but other than that, I just went with what was available. If you happen to find some part of it difficult to read and/or see, please let me know and I will attempt to adjust (because I'm such a computer genius).

So, I'm making baguettes right now. I seem to always be making baguettes. My 16-yr old son will walk into the kitchen and promptly walk back out with an entire loaf in hand. I cannot keep up with the bread-baking and it's only day 3 of the school year. Between his eating me out of bread and the cost of his art supplies, this year proves to be a budget-bender.

Well, I hope to write some more; I need to write and I want to write. Any suggestions?

Class of 1991

2011-08-01T15:48:00.003-06:00

High School Reunions: "Wow, can you believe how old we look? There are bald guys here! Can you believe that we have gray hair? Gosh, it's been so long, what have you been up to? I didn't recognize you! You haven't changed a bit . . ." and so on, and so on.

The Vikings

Well, the answer is yes, I can believe how old we look. Yes, some of our classmates have thinned on top and thickened in the middle. Its been longer than a long time, it's been 20 years so of course you didn't recognize me because we've been out of school longer than we were in school. More than half of my life has elapsed since I've seen you, but still, it was nice to see you.

My friends, I have no desire to still be 18; I have a 16 year old child, which incidentally, was how old I was when you knew me. I have silver hair now woven amongst the gold and I find that I love the way it looks when I smile back at myself from the mirror; but now, when the smile fades, the lines no longer disappear. Every line tells a story; they illustrate that I have stayed up late to feed babies and cuddle sick toddlers, and that I have smiled myself to tears watching them grow up. Society and clever marketing say I need some miracle cream for the dark smudges ever-present beneath my eyes, but to me they say I paced the kitchen during a blizzard praying my husband would make it home from work. My hands, no longer groomed and nails no longer sparkling, show signs of wrinkling, but I cannot help but think of how sometimes, in the right light, they resemble my mother's hands, the hands I held as she died.

So yes, I've aged 20 years and look the part, and allow me to thank God for that. I am not nerdy Melanie, or annoying Melanie, or that Melanie who had a crush on the same boy as you so you refused to talk to me. I am this Melanie, the one with a husband, two kids, a mortgage and a garden. I have changed, I have grown. Every imperfection that was thrown into sharp relief is shining and glorious evidence that I have lived and that I have loved. Because of all of this I am able to see that in you, too. So when I told you that you looked wonderful, I meant it. You're all beautiful; lines, wrinkles, gray hair, no hair - all of it! A quick trip down a memory lane was wonderful, and it was my honor to visit and remember, but High School Melanie has left the building, she doesn't exist anymore. I do. High School Melanie cannot be your friend, but I can, and I will.

You Are The Creator of Your Own Space

2011-07-11T07:25:00.001-06:00

Perhaps it’s the summer months, with the shedding of winter layers, which inspires me to shed unneeded layers within my closets and upon my shelves. This is how I came to be inside my closet this morning: I was having a clear-out.

I do not hang onto things I do not need, whether it be clothing or otherwise. I do not have boxes of school work produced by my children nor cupboards full of every-shaped pan and kitchen utensil. I am not keeping furniture on the off-chance my kids will want it when they move away from home. I don’t even keep cookbooks I never look at. What I do keep are things that are seasonal, such as winter wear, Christmas decorations and canning supplies. I admit to having a giant box of Legos but also admit they get played with often enough to warrant their storage.

When my kids were small, I would proudly display their art, but they grew, and so did the art; there is no need to hang onto tiny handprints decorated like a turkey and the perfect score on a spelling quiz, saving them in a box for posterity. We fool ourselves into believing we keep these things because our children will want them one day. But, is this true? Is it we who are trying to hang onto such precious times, ignoring those equally precious times we have in front of us now? Do we store every little item in the hopes of hanging onto not the item itself, but the memory? We complain of lack of space, creating our own discontentment and the desire for bigger, better, and ever more space; but, more space for what? Do we continue to store memory upon memory, want upon want, making in darn near impossible to live and move in our houses right now? “You can clutch the past so tightly to your chest that it leaves your arms too full to embrace the present.”

Today I was staring at a dress my mother purchased for me seven years ago. I happily wore it many times but I haven’t done so in a while. As soon as I removed the dress from the closet I knew it wasn’t going back in. I even tried it on today, laughing at the fact that I am now flexible enough to zip it up without assistance, something I couldn’t do when I first got it. Even so, it isn’t a dress I would wear anymore. It may have been the last dress she ever bought me, but hanging onto it would only weigh me down. Instead of the dress taking up space in my closet, and even my heart, I neatly folded it and added it to the donation pile. It doesn’t mean I love my mother any less or her memory is somehow diminished; I will always miss her regardless of what hangs in my closet or is stacked upon my shelves.

I suppose I am rather philosophical about such things. I hear my dear friends speak of how much “stuff” or “junk” is stored within their homes and how much they wish they had more space for the actual living of their lives, but unwilling to let go of that unused and unneeded clutter. We’re so addicted to the accumulation of things and the emotional attachment to those things that we can’t seem to say enough already. Short of buying a bigger house (you'd need to move all that junk) the only way you'll get more space is to create it yourself. I challenge you to rid yourself of at least on box of junk. Just do it, one box, one drawer or one cupboard. Clear it out, all the way, and don't redistribute the junk somewhere else in the house. Let it go! The first one is always the most difficult, but it gets easier and you'll feel it.

Sneaky Carrots

2011-07-05T09:16:00.000-06:00

Saturday afternoon I was trolling the produce at my favorite market. As I chose some limes, my husband (who rarely shops with me) went for the carrots. There were three choices with signage which read:

5 lbs. $3.99, 2 lbs. $2.99, 2 bags $1.

Now, I couldn’t help but notice what was happening; the shoppers choosing carrots were going for the 5 lb. bags. My husband even fell for it. While standing next to the 2/$1 bags I overheard one woman say aloud, “These bags are so small, why would anyone buy these?” The one thing the sign over the small bag of carrots didn’t mention was the weight. I’m betting the store was banking (literally) on shoppers just glancing at the size of the bag, determining that it was too small and go for the larger bag. It took me only 2 seconds to walk over, pick up the bag (the weights were all turned under, clever buggers) and see that the bags were a pound. So, breaking down the unit prices, the carrots were priced as .79 lb, 1.49, and .50 lb. If things were listed for sale this way, we’d never have an issue.

It’s easy to look at the prices here and think it through, but when you’re shopping do you do this? Advertising is tricky and stores really hope you’re too busy and too stressed to think it through. Don’t be ashamed to carry a small calculator with you when shopping, it can really help you see just how sneaky those prices can be.

Dang those math teachers, they were right; you will use math every day of your life!

To Give or Give Not

2011-06-29T13:03:00.001-06:00

This past Saturday, as I sat on my yoga mat beneath a Sycamore tree, two very dear friends and I began speaking of cooking. I always enjoy a fresh perspective on certain topics, and cooking is certainly one such topic, but what I find interesting is that we shifted into a discussion about recipe sharing. Now, I have written about this before (found here) but I find it worthy of another post.

Plainly asked, do you share your recipes? How exactly do you reply? Did you give the excuse that you’re honor-bound to never give it out? Were you sworn to secrecy and read-in at the highest level of clearance? Did Grandma threaten you with family expulsion if you uttered a syllable? Or, perhaps you handed it over lovingly, gratefully, and willingly? Regardless, there is a problem amongst us when it comes to recipe requests.

When I last wrote of this topic I had numerous comments, but after which I also had requests that I delete comments after the fact, for someone feared family retribution for her honest reply, having been refused a “family recipe” from a family she belonged to! I was stunned.

As we discussed various aspects of Give or Give Not, one realization was made by my dearest friend (you know who you are, do you appreciate anonymity?): Is it possible, that when you have just delighted someone with your cooking prowess, and the subsequent recipe request ensues, that you refuse the recipe for fear that the requester might not return again for more? That is, if you hand over the recipe your friend and/or family member will not return to your home and praise your cooking again? Or praise your recipe again? Or still be your friend? Shall I keep going? Is it possible that when someone asks for a recipe, we fear that the friend will never return to us, having no more need for us?

I have been refused recipes, and many times over, yet one in particular stands out and I have relived the memory as a result of Saturday’s discussion. This person was such a dear friend, and for my part still is, but it caused a shift. I was so thoroughly delighted with the food my friend had cooked for me that I wanted to learn to cook it myself, but needed a recipe and some guidance, so I asked. When I was refused, I sought out another recipe, and was given this recipe from an authentic source. I tried and failed, but I kept at it and eventually succeeded and was eager to share it with my friend, seeking his advice and input. He refused to eat it and was angry for my going elsewhere for help. These are just words on a blog, from a person you likely don’t know, but when I say I cook with love, I mean it. I love to share what I make, and I love and appreciate an honest opinion about what I feed others. I never seek to overpower or to belittle, only ever wanting to further my skills and feed my passion to cook. I miss you, my friend, and would love to cook with you again one day.

I offer my thoughts today with the hope to inspire you to study what causes you to refuse a recipe, or to think about the one who might deny you. After applying some thought, I believe there is a deeper reason, often just beneath the surface, that causes the recipe two-step. So when denied a recipe, offer a smile and perhaps a hug, same for when you're given the recipe; for love is truly the only ingredient ever needed, but often the one missing. And as always, let me know if there’s a recipe I have that you’d like and it’s yours.

Hung Out To Dry

2011-06-09T10:02:00.003-06:00

Evident by the pictures, my husband has recently built a laundry line in our back yard. I want for so little in life, but I admit wholeheartedly to wishing for one. I have various drying racks inside the house where I hang clothes, but felt we needed a proper line outdoors. There is nothing quite like crawling exhausted into bed and experiencing the slide of your feet along sheets dried in the sun, not to mention the scent only Mother Nature provides. Then, of course, there is the reduction in energy consumption with the inactivity of my electric dryer which helps everyone, not just my electric bill.

Did you know that in some areas of the country there are cities, counties, and home-owners associations that have created ordinances forbidding line drying? Seriously! When my husband and I began web-searching for ideas for the line we would like, we stumbled across all manner of websites concerning "the right to dry." http://www.laundrylist.org/ is a great place to begin the interesting read about the movement. Honestly, I was appalled by the knowledge at how far away from simplicity we have moved as a society. There were arguments made that your neighbors and passersby don't want their view impeded by your knickers, even if "the view" is in the direction of your dwelling and there is nothing to see to begin with.

Here is my personal opinion: Mankind got along just fine drying clothing, bedding, etc., on lines and various racks for centuries without the assistance of an electric dryer. I do own one, and I do use it, but anything I can line dry will indeed be line dried. I do not use my dryer just because I can, but rather I line dry because I can. For me, it is a simpler way of living, it puts me in direct contact with what I am doing: I move my body by walking outside and bending and standing to pick up items from the basket, I feel the fabric between my fingers, I extend my arms overhead to reach the line, I get sunshine, I breath fresh air, I save electricity, but most importantly, it makes me smile.

Oh, and if whatever you are wearing doesn't offend me while it's on your body, it's not going to offend me to see it drying on your line. In fact, I'm more likely to raise an eyebrow if I catch you shuffling around in just your knickers than I am to see them hanging out to dry. Really, seeing clothing, any clothing, on a line just means you're taking care of it by washing and drying.

In a world driven by accomplishment and accumulation, I am content to sit on my deck and watch the clothes dry. What about you?

Front Yard Gardening

2011-06-03T11:54:00.001-06:00

A few months ago, while it snowed and snowed, I stumbled across the title of a book I had never heard of: The Edible Front Yard, by Ivette Soler. I was intrigued by the title alone, which is a rarity for me when not a cookbook (it does list the word edible though). So, I ordered the book unseen, knowing nothing about it. I love to garden and I was considering some extra pots of herbs this season; that is, until this book arrived!

Now, most of what is pictured cannot be grown in my climate zone, but what it did do was inspire me to think outside the box; the box being my 30 x 30 garden and various smatterings of herbs about the yard. Every year I spend about $75 on annuals to plant here and there in the front yard, but I starting thinking about vegetables instead. Vegetable plants are beautiful and hardy, and the best part is they produce food as well as beauty. VEGETABLES! In the front yard. In the flower beds. Wait, if I planted veggies in the flower beds, they wouldn't be flower beds anymore, they would be little vegetable patches! Oh giddiness!

Since our spring has been more of monsoon season, I've had to wait much longer than normal to plant, but I began last week and finished up this morning. I had it all planed out: I wanted eggplants, lots and lots of eggplant! They are gorgeous, have large leaves with so much color in the veins and since eggplant produce much later in the season, it was perfect for the front yard. I also choose some hot peppers, bell peppers, a few heirloom tomatoes (funky colors) and some rosemary, because there is no such thing as too much rosemary. The pictures show a row of eggplant in front of my porch, and some jalapeños tucked in between two bushes. I'm so excited about this that we have even planted an apple tree in the front yard instead of a shade tree. But then, since when can't an apple tree provide shade as well as apples?

I Love My CSA Farm

2011-05-31T13:43:00.000-06:00

As I have written before, I have a share in a local CSA farm (Bell Organic for you that are local). This year they added an early spring share, and for the past 4 weeks I have thoroughly enjoyed my vegetables. Now, for those of you that don't know what a CSA farm is, I recommend you spend a few minutes online reading up on what they are about. CSA is Community Supported Agriculture, and in the case of the farm I patronize, a certified organic farm.

I chose a 2-person share which I paid for in full before the beginning of the growing season; the farmer then invests that money back into their program. In turn, I receive "a share" of their production. Think stock market, except with vegetables! They grow only that which can be grown in the area and during the appropriate season, therefore we always have produce that is seasonal and sustainable as well as organic; produce that has not been shipped from somewhere else or sprayed with something else to make it ship-able. There are other programs out there that might cost less, but to me this is about quality, sustainability, environmental responsibility, and supporting those who agree with me. I won't ever see a pineapple in my share and I'm ok with that.

Last week, what I did see was tarragon. I was so very excited about having a huge bunch of this lovely herb that I fussed and fussed over what to cook with it to the point where I almost waited too long! The picture shows what I whipped up for dinner that evening. I made a salad with the spinach from my share, to which I added apple, blue cheese and toasted walnuts. I also roasted the carrots I received along with some potatoes I already had, we topped those with some sour cream and some chives from the backyard. The tarragon was chopped and added to a pan with some olive oil and shallot, then I decided I needed butter, too. I tossed in some pieces of tofu and cooked until golden. When all piled onto a dinner plate, my daughter took one look at it and commented how pretty she thought it was. I agree!

A Different Kind of Warm

2011-05-17T12:53:00.000-06:00

There seems to be quite a bit of damp weather across the nation, and as the picture illustrates, my area is not exempt. Can you spot the fresh snow line beyond my lilacs? Frankly, I love it, it's beautiful! My peas and little onions are having a fabulous time outside soaking up the water, and I am having a great time inside warming the house with the oven.

The oven is the point of my post today. As we head into summer, one of the things on my mind is seeing to the cleaning of the oven before it's too hot. I use the self-cleaning feature on my oven which heats up the kitchen area when I use it. So, about this time of year, when the temperature takes it customary, albeit temporary, downturn, I get that oven clean. It warms up the house on a damp day while allowing me to check the chore off the list. My oven finished cleaning about 2 hours ago and I already have a loaf of bread inside baking. Good stuff!

Have a happy day!

Aubergines

2011-05-16T11:10:00.002-06:00

I have nothing to do: House is clean, yoga studio is clean, laundry and ironing are both done. I've already baked one loaf of bread and three more are rising. This is my second blog post today and it's not even noon. I made cookies at 7:30 last night so didn't know what else to do, so I opened the fridge to see what I could see.

Eggplant.

I started slicing them into rounds before I even decided what to do with them. I put the rounds onto a rack and salted them and allowed them to stand for 15 minutes, then I wiped them dry with a towel. I placed them on a greased baking sheet and roasted each side in a 400°F oven for 10 minutes on each side. While they were baking I sliced some mozzarella and tomatoes. When the eggplant was done roasting I spread some pesto onto one side (like buttering bread) then added a tomato then a slice of cheese, then I repeated the process, ending with an eggplant slice. Back into the oven for 10 minutes for the cheese to melt.

I suppose I could vacuum again.

A Fool's Dozen

2011-05-15T21:22:00.000-06:00

Have you ever been merrily working along in the kitchen, totally in your groove, only to look down and realize you've really messed up?

I was making burgers for dinner last night; regular beef burgers for my son and nutty burgers (aka meatless) for the remainder of the family. Since I make my own buns I got to work early enough to have them baked and cooled in time for dinner. Well, one thing I didn't weigh and measure was my own preoccupied mind. Once the dough had proofed I dumped it onto the scale so I would know how big to cut the final pieces so I would end up with a dozen. Well, I stared off toward the other end of the room as I cut, pinched and rolled the dough into pretty little balls. I looked down a few minutes later and something didn't feel right.

I only made eleven. Then I deduced that if twelve is a dozen and thirteen is a baker's dozen, eleven must indeed be a fool's dozen as that is precisely how good I felt about messing that up. I did laugh pretty hard at this point, which was wonderful because I needed a good laugh. I still have no idea how I did it; I've checked my math, but my math is nothing to ever be relied upon. Oh well, it's not the last time I'll I bake with a weighed down mind, nor is the last time I'll ever mess up!

A Lonely Lunch

2011-05-05T11:50:00.001-06:00

I eat lunch alone almost every day of the week. I admit, it’s lonely sometimes, but the reward is that I get to make whatever I fancy. This week marked the beginning of my annual share with a local CSA farm, and the box was brimming with green delights harvested that morning. So, for lunch today, I got creative with the color green.

This is a typical lunch for me:

Yoga notes,

a cell phone standing by,

and a plate of wonderful.

I began by heating some olive oil and some sun-dried tomatoes; the oil from the tomatoes melts into everything giving it such a glorious flavor, so I simply hold back on the oil I add to the pan. Once hot, I tossed in a chopped onion and a clove of garlic. After a few minutes, I tossed in a half a bunch of Kale and some beet greens, washed and chopped. Salt and pepper, please. Tossing periodically, I moved another small pan onto the neighboring burner and gently toasted some walnuts. When the greens had cooked down, after about 10 minutes, I added the walnuts then a handful of small white beans I already had cooked (i.e. leftovers). I gave it a quick turn in the pan, removed from the heat, and then sprinkled it all with some Feta cheese. Warm, filling, and oh so satisfying. Eat your greens! Oh, and I welcome visitors with open arms at lunch time.

Have a wonderful day!

Hi

2011-05-02T12:36:00.005-06:00

I know, this isn't the next post in the 31-day challenge. I haven't posted here in over a month, which isn't too bad considering the previous writing abstinence. Here is what goes through my head when I want to post:

"Oh, I'm going to write about this! But wait, can you fit that in with the next 31-day thing? Nope, oh well, won't post that then."

Then another hour later, "Cool, I can write about this! Uh, nope, can't make it fit until three items down the list. Bummer."

And so on and so forth for the past month.

Then, this morning, as I merrily stood in the kitchen, scrapping seeds out of a vanilla bean, I thought about how much fun I was having and how I wanted to write about it. What I've decided is that while I was having a grand time with the other challenge, it doused my desire to write about anything since I had to be so specific. I can be specific, but I want to choose my subjects and be able to write about what I'm currently working on, or baking as the case may be this morning. So, forget that 31-day challenge . . . for now. It doesn't mean I won't finish it, it just means I won't finish it now.

So, last Saturday was my 18th wedding anniversary. My husband bought me a book. A really cool book. It's a textbook. And I asked for it (begged, actually). I do need to maintain my dork status somehow, yes?

Advanced Bread and Pastry

by Michael Suas

I've been carrying it around the house. It weighs almost 7 pounds. Yes, I weighed it. It has 1043 pages. It has formulas, not recipes. It has a chapter about flour technology. It calls upon the use of osmotolerant yeast, something I admit to having in my freezer. Also, it has a chapter on cookies, just in case I need a break. I just took a vanilla bean pound cake out of the oven. It stuck a bit to the side as I turned it out of the pan. I removed the little piece from the side of the pan and popped it into my eager mouth. I spoke the following aloud, "Oh, you are in so much trouble."

Day 16: It's What's For Dinner

2011-03-27T18:00:00.000-06:00

Day 16: A picture of someone who inspires you.

Yes, this is a picture of curry paste. Yellow curry paste. I am equally inspired by red and green curry pastes, but yellow happens to be what I used recently. I often have those moments, about 4:30 in the afternoon, when I think to myself, "Oh gracious, I haven't planned dinner. Hmm . . . What veggies do I have and which curry paste would they work best with?" Yes, that's about it. I love a curry. Curry is my version of pizza; It's that thing I could eat over and over and over again.

While in California last week I ate at two different Thai restaurants and ordered curry from both just so I could experience two new variations. One was spectacular and left me inspired, the other just left my tummy full, but still good (too much tofu). At home, I keep red, green, and yellow curry paste in the refrigerator at all times, it is a staple for me. I use it in other recipes, too, here is an example. Also, here is one recipe I've posted previously for a red curry.

I find that if I keep curry paste and a few cans of coconut milk on hand I can make a delightful curry in a short amount of time. It's a rather quick meal to stir together. This week I made a yellow curry with asparagus since I have so much on hand at the moment. It was wonderful! The asparagus looked so bright in the pale yellow sauce. I also used red bell peppers so it truly was a pleasure for the eyes as well as the taste buds!

All one need do is shake a can of coconut milk and spoon out a bit into a pan, warm it up then add your desired amount of curry paste (1 tbsp. of the yellow since it's milder in heat) and stir it into the milk to soften. Then add the remainder of the milk from the can, 1 Tbsp. brown sugar, 1 tsp. of soy sauce and about 1/2 tsp. salt (you can replace the soy sauce and salt with 1 Tbsp. of fish sauce if your diet allows), then pour in about 1 cup of vegetable broth (remember, I'm a vegetarian but you can use whatever broth you'd like). Stir in your desired veggies and allow to simmer until tender enough for your liking. Don't use too many vegetables or you risk crowding your pan. I used one parboiled potato cut into cubes, one red bell pepper cut into small strips, and the tips from one bunch of asparagus. It sounds like a lot, but it truly isn't. When the cooking was complete, I stirred in some fried tofu I had been cooking in a separate pan.

When I decide to make a curry, the first thing I do is start a pan of rice, usually brown jasmine, but I have been know to use others. I just think jasmine rice is a perfect match for curries. I highly recommend making a curry; there are so many combinations of flavors and vegetables, it's quite possible you'd never make the same one twice, so you'd better write it down when you find a winning combination!

Day 15: To Live

2011-03-21T10:00:00.001-06:00

Day 15 - A picture of something you want to do before you die

You know that scene in The Princess Bride where The Man in Black (aka Wesley yet to reveal himself) was retelling Buttercup of Wesley's plea to live? He just said "Please, I need to live." That is what crosses my mind and fills my heart when I read this day's challenge: Before I die, I simply want to live. I need to live.

This sounds a little serious considering my previous posts and I did not intend for it to journey in this direction; however, sitting here in a hotel room I have nothing to do but occupy myself by looking over photographs while I wait for my ride to pick me up. I came across the following photo that I took Saturday evening as the sun began its descent.

The Pacific Ocean

I marveled: The ocean breaking on the rocks, the birds, the sand in my shoes, even the laughter I heard somehow felt different. A change of scenery certainly makes you notice, but notice what? I noticed far more than just what my eyes beheld. I adore where I live and do not take it for granted, and hold no desire to move here to southern California, but watching, feeling, hearing, tasting, loving from a different point has made me realize I do indeed live, and I do it well.

I do not aspire to attain things nor status in my life; I want less in my hands and more in my heart. Before I die, I simply want to live. And when I die, I want it to be said that not only did I live, but I lived simply.

Day 14: A Little Mixed Up

2011-03-16T08:17:00.003-06:00

Day 14: A picture of someone I could never imagine life without:

I recall the blissful day I became the proud owner of my Kitchen Aid mixer. I purchased the most powerful model available at the time with grand designs of bread, frosting, cakes and the like. At the time of purchase I was a professional cake baker providing sugar-coated crazy for brides. I was also teaching cake decorating classes at three different locations. I was a cake-baking force of nature once I had this machine! That was eleven years ago.

He's still going strong, this machine of mine. He doesn't mix up much frosting these days, enjoying instead the mixing of the daily bread. He is often flecked with various flours and leavening agents. He seems to be enjoying his life and refuses to show his age, my little work horse. I have often request to be buried with my mixer. I can't think of anything else I own that simply could not live without. You know what though? He doesn't have a name. I've never been able to come up with one appropriate, but he knows how much I love him and I believe all that matters is we continue to spend our days together.

Day 13: Infusions of Flavor

2011-03-14T08:31:00.001-06:00

Day 13: A picture of your favorite band or artist.

I'm supposing that you've all guessed by now that my photo challenge experiment is not 31 consecutive days. Well, intentions change mid-stream and there is not a lot I can do about that except flow with it.

Give a warm welcome for my favorite band!

Hooray for herbs!

I took this photo with my mobile phone just over a week ago while playing at the greenhouse. Yes, playing. My husband and I went to purchase a pear tree. While he was out strolling the expansive outdoor yard of our favorite local greenhouse, I decided to wander into the greenhouses themselves and into the only tropics to be found in these parts. There was a grapefruit tree in the entry! This is exciting to me since there is a 12,000 foot mountain outside covered in snow. I immediately went for the herbs and knew right where to find them. I bought a rosemary for my kitchen window.

I love to play in the herbs, but I also love to use them. I plant them to use fresh and I also dry them throughout the season. I don't know if I could ever choose a favorite, but I do adore mints, basils, and rosemary. My favorite herb blend to cook with is Herbs de Provence (it's the inclusion of lavender that thrills me), but they are useful beyond cooking. I add them to my soaps, I make cleaning infusions, and I use copious amounts in the bathtub. Seriously! Fresh mint in the bath water is heavenly. When I experiment with my herbs I do indeed feel like an artist, although sometimes not a successful one! Herbs, to me, are absolutely necessary. Just looking at the plants themselves make me silly.

I have some exciting things planned for my yard this year and it involves many, many herbs. I hope to show you all as I plant. Speaking of planting, my garden in officially back in business. The ground is workable so we've tilled in the new organic matter and planted the early spring vegetables, which include sugar snap peas, rainbow chard,onions, and white radishes. Exciting!

Day 12: The Mushroom Defense Fund

2011-02-28T09:21:00.000-07:00

Day 12: A picture of something you love

Wow. I am overwhelmed by the vehemence of the comments and emails in defense of, and in agreement with, my post yesterday. Well, I had a plan and I still have things to say.

When I first decided to do this challenge, I knew I would be writing things up a little differently than stated; hopefully that is apparent by now. Within a few days of the inception of this challenge I had it all mapped out; that which I wanted to write for each day. Days 11 and 12 were no different, but I did have a more specific idea in mind. I had it partially written last night but have changed it up ever so slightly to accommodate one particular email I received early this morning. I hope to do the subject justice; I am no master at marshaling my thoughts and commanding the appropriate words.

So, a picture of something I love:

I cannot say this plainly enough: I do not use the word hate lightly and consider it heavy and biting; but, unless you are personally a part of my daily life then there is no way you can know this as truth about me; all of it hearsay. I also dislike using the word hit and strike. These words are what they mean. I will not go off on a tangent about the definition of words (today), but writing the word hate had a purpose. Love is that purpose.

Love and Hate.

Right and Wrong.

Day and Night.

Happy and Sad.

Up and Down.

Sweet and Sour.

Light and Dark.

Yin and Yang.

Can you feel where I am going with this? The past year I have spent a considerable amount of time traveling down roads of thought trying to understand polarity and unity. Somewhere along one of these roads I discovered the meaning of life, what I personally believe it to be. It was startling to be certain because I wasn’t in search of it; I simply found it along the way.

I cannot stomach the flavor of mushrooms, and it delights me to no end that I have the blessing to dislike them so. This means that someone will find joy in them and I might find joy in something else. This means that I can find the scent of a parsnip intoxicating while being thoroughly disgusted by the scent and flavor of chocolate. It means that I thrill at the sound of Beethoven’s seventh symphony while truly disliking the sound of The Beatles. It means that I can experience joy in the falling snow and all the icy driving conditions that come with it.

It means that I feel blessed beyond words that I have been given the ability to decide for myself and that there is so much available for us to make those decisions about. It means that I am who I am and I am that I might have joy. And I finally get it. So, when I say that I hate mushrooms, I am so grateful that I love to hate mushrooms.

Day 11: Abhorrence

2011-02-27T19:11:00.000-07:00

Day 11: A Picture of something you hate.

My fingers holding a mushroom

I bought with my very own money.

Stranger things do not happen.

Slimy, rubbery, moldy, smelly, not-the-good-kind of chewy is what I think of mushrooms. It was a starving man indeed who first dared eat one. I have never liked them. My parents both adored them so I was forced to endure steak and mushrooms as a child more than I would have cared to. [insert: shivers up the spine]

Man, I hate mushrooms! Hate. Hate. Hate. And I HATE using the word hate and do not use it lightly. Truly, I don’t. It’s a conundrum to be sure; which is worse, that I hate mushrooms or that I must use the word hate to explain just how much I detest them?

Alas, I am a grown-up. My tastes have evolved and so has my diet. I am not one to believe that just because you disliked something in the past you will always dislike it. Let’s look at yogurt for a minute: As a child if you were to ask me, or anyone else in my family, what foods I hated and refused to eat we all would have resolutely said, “Mushrooms and yogurt.” I could not stand yogurt. It was in the same league as mushrooms as far I my child-sized taste buds were concerned. Then, something strange happened: I suddenly liked yogurt. I started eating different types and varieties and learned that I loved plain unflavored yogurt so much that I make now make my own. Zing! So, was there some sort of redemption to be had for mushrooms? I’m an optimist.

About a month ago my husband and I ate a fantastic little restaurant and he ordered some bruschetta with sautéed mushrooms. I wasn’t about to let slip away the chance to try something new, so I sampled a bite. I didn’t exactly like the mushrooms, but I didn't hate them either. This was earth-shattering. In fact, there may have been a momentary stopping of said planet. I didn’t HATE the mushrooms. It’s taken 37 years to arrive at this point. Perhaps I will arrive at indifference by the time I’m 74.

For all you out there who do consent to mushrooms, try to stop using condensed mushroom soup. Instead, chop up a few mushrooms and sauté them in 2 tablespoons of butter. When brown, sprinkle with about 2 tablespoons of flour and whisk until blended and the flour is cooked. Next, stir in a cup of milk; salt and pepper to taste while stirring until think and smooth. Now, carry on as usual. Come on, if I can do it . . .

Life is strange, mushrooms even more so. If you can’t beat them, then chop them up really teeny so you can’t see them lurking on your fork.

Day 10: A Bouquet of Flours

2011-02-24T15:21:00.001-07:00

Day 10: A picture of the person you do the most things with.

I ♥ Flour

I really had to think about this one: That which I do the most things with. Well, I bake everyday of my life, even when I am sick or busy it is a rare day that I don't bake something. More often than not the something I bake uses some variety of flour. The picture here shows some freshly ground red whole wheat flour. I adore my wheat grinder and can't remember baking life before owning it. I keep red and white hard wheat as well as soft wheat. I also keep rye and whole oats on hand as well. I grind my own flour as much as possible. Yes, the measuring cup is heart-shaped. My husband gave them to me as a Valentine. Perfect.

Today's baking is sourdough bread. My sourdough starter is having issues, poor dear. (I wrote about my sourdough starter back in 2009, you can read that post here.) I am giving Monster (that's its name) some TLC this week, trying to boost it and encourage it to thrive once again. This has happened before, and all my fault of course, ignoring it as I did. Yesterday was whole wheat bread, which inspired the picture above. I posted my favorite basic whole wheat bread recipe here. I encourage you to try it; it's amazingly simple and amazing to eat. Spread a layer of freshly ground peanut butter and homemade strawberry jam upon a slice and you might well end up in a state of bliss.

Pause!

2011-02-22T15:04:00.001-07:00

In the event that anyone is still reading, I'm a bit under the weather. It rather hurts my eyes to look at the screen at the moment resulting in my need to pause the photo challenge. I hope to have something posted tomorrow. See you soon, be well!

Day 9: Like Hot Steel on Butter

2011-02-20T16:04:00.001-07:00

Day 9: A picture of the person who has gotten you through the most.

Well, it was a toss up between my KitchenAid stand mixer and my knives since they have both gotten me through quite a bit in the kitchen. I narrowed it down to the knives for today because my mixer deserves an entire chapter of posts for itself. I know, I just personified kitchen tools but I love them like the little helpers they are.

When I got my knives I did not run out and buy the “best” brand or the most expensive. As you should all know by now I do not sit on that side of the fence when it comes to making purchases. When I was ready to purchase, I researched some of the top sellers and tried to note why they were top sellers. Mostly, they all made the same claims, just with different verbiage. So, I started with what I wanted from knives: They absolutely had to be sharp, they had to be heavy enough and made from quality carbon steel so they would last forever and could be sharpened without damage, properly balanced, and they COULD NOT be pretty; no flashy orange handles or silly designs emblazoned anywhere. In a nutshell, I wanted a stable full of workhorses. I found them! I decided upon a set made by J.A. Henckels. Now, there is the more expensive German-made set, but I have the Spanish-made set, which was a little less expensive (by $100). Not once have I regretted my choice.

I am a little obsessive about their care. They are not allowed, under any circumstance that anyone could ever dream up, to be put in the dishwasher. Two years ago, after Thanksgiving dinner was all done and the mess was tidied, I was unloading the dishwasher and found that someone had put my little paring knife in the silverware basket. I fell apart and had a meltdown on behalf of the poor little unsuspecting knife that had to endure such torture. Continual washing in the dishwasher really messes up knives. I also use my honing steel regularly to keep the blade of my larger two knives nice and straight. As you are probably aware, a honing steel is used only to keep the blade straight, it doesn’t actually sharpen it.

Speaking of sharpening, I just had my entire set sharpened for the first time. That was an adventure; I had to part with them for a few hours. I felt like I was leaving my babies with a stranger, but this man was no stranger. I discovered, quite by accident, that our local Ace Hardware store employs a sharpening genius. He showcased his remarkable skills when I was looking for someone to sharpen my sewing scissors (oh, don’t get me started on my scissors). I was impressed, so went back the next year and had him sharpen the scissors again. When it came time to sharpen things up again, I marched into the store carrying my knives in a little blue box and asked for him. He, too, loved my knives, and so did his co-worker. We had a fun little exchange about the excellence of quality steel. I left that store feeling like the exuberant cooking-dork that I am.

Dang, they’re sharp and they get me through so much, including rutabagas, watermelon rinds, and the neck of a butternut squash.

Day 8: Pitcher This

2011-02-19T19:24:00.001-07:00

Day 8: A picture that makes me laugh

Yes, that’s all you get tonight; a pitcher that makes me laugh. I had a reason for drawing this smiley face and I was reminded of it when I went in search of another item in the same cupboard. Well, in actuality it fell out onto the floor when I opened the door to the cupboard. Regardless, the memory caused a giggle and I needed one.

I’m not feeling too perky this evening and my eyes are not doing so well, so I will be brief with my post, but for those of you that have been following my dishwasher saga, I would like to announce that my husband and I went out and purchased a new one this evening. A few days ago I returned home to the scent of burning plastic coming from the dishwasher. Nothing inside had melted, that would be too easy for this dishwasher. The circuitry had melted underneath the top panel. Seriously! The smell in the house was horrific! I gave it one last try yesterday morning, making certain to stay close by in case of fire or something like that (which I wouldn’t put past this machine). Only five minutes into the cycle the burning scent filled the air.

Nope, she’s not taking it anymore. Ladies and gentleman, I’ve reached my edge with dishwashers. I would like to say that this whole affair taught me that I am indeed more patient than I ever believed myself to be; this showed me that I do not believe myself to be patient, but it showed me that I am patient. So, truthfully, thanks for that lesson Dishwasher, but you’re still out of here.

Day 7: There Be Pirates Here.

2011-02-18T16:02:00.000-07:00

Day 7: A picture of your most treasured item

When I first read the challenge for today I was entranced by the word treasure. At first, I couldn’t figure out how to twist and turn this one, but then somewhere within my memory I heard that line from the movie Pirates of the Caribbean when Jack and Will are rowing the boat to save Elizabeth and he mentions that Will is the pirate because he’s obsessed with treasure. Will then disabused this statement but Jack counters with the fantastic line that treasure isn’t always gold and silver. It got me to thinking . . .

Ever hear of the East India Trading Company (not the fictional version from the aforementioned movie)? If you paid attention in history classes you did. This company was formed largely to trade with the East Indies but ended up trading mainly with India and China. Ok, I know, enough of the history lesson, but I am going somewhere this. Ultimately, a large and monopolizing company that started the English occupation of

India

. They were sanctioned officially by Queen Elizabeth 1 after which they just kept getting bigger and bigger. The company tried their hand at the spice trace but the firmly established Dutch counterpart had them on that one, so they dealt mainly in opium, saltpeter, cotton, silk, and tea. Tea.

A treasure chest, of sorts.

Eventually they ended up getting their corporate assets kicked in 1858 during the Indian mutiny and lost their power, but they did continue to manage the tea trade on behalf of the British government whose treasury ended up owning them. (Side note: Did you know that the name is still active privately?)

I love history, I love reading about it and am thoroughly fascinated by what I discover so I suppose it’s natural that I couldn’t help thinking next about the Boston Tea Party (don’t worry, no history lesson this time) followed by all the connections my brain made between fighting, wars, occupations, and tea. It made me consider just how serious a business a cup of tea truly is. So much history steeping in that innocent cup of treasure.

Day 6: Trading Places

2011-02-17T20:10:00.000-07:00

Day 6: A picture of a person you'd love to trade places with for a day

Does your kitchen table have assigned seating? Mine does, but informally. By that I mean everyone plops down on the same chair in the same place each time we sit for a meal, but those spots were never officially allocated. You know what’s funny though? During the daytime when I am home alone, I always sit one place to the left, which would classically be my daughter’s “spot.”

Anna in her "place" doing homework.

With a really BIG pencil.

I love my spot at the table; I can gaze out the window as I eat. I’m a deep thinker (and taster) so having a window in front of me just makes it seems as though I’m wistfully looking out at something when in actuality I’m probably contemplating the cosmos, or something equally mind-bending.

Anyway, once and a while we mix things up and someone will sit down out-of-place. It really puts a new perspective on mealtime. Here’s what I suggest: Trade places with someone at the table one evening for dinner, not only sitting in their chair but trying on their shoes as well. What I mean is look at their life, and look and feel what that person means to you. Trade places with them. It’s fun, it really is, and it can give you new perspective from a new place.

Day 5: Find The Time

2011-02-16T10:17:00.000-07:00

Day 5: A picture of your favorite memory.

Here it is, my favorite "memory."

What do you use your timer for? The timer in my house is engaged for so many different things. I recall teaching a cake baking class and telling everyone to mix their cake batter for a full two minutes and to set the timer to make certain, not to simply guess. Wow, this rocks some worlds. Set a timer for mixing? Yes.

Understanding this to be a simplistic subject, I want you to really take a look at how you could better employ the timer I’m willing to bet you have. It’s not just for use when cooking. Do you set limits for computer or video game usage? Set the timer. Housework? Oh, I just felt some questioning looks! Yes, set the timer. I will wet a sponge and set the timer for five minutes and see how much I can wipe down in the allotted time. It’s amazing just how much you can clean! What about kneading bread? I have a recipe that requires 10 minutes of kneading and you’d better believe I set that timer, it truly requires that much time or the end results are altered.

We set alarms to wake us in the morning so why not for other things? I’m not suggesting you time-out every single thing you do, I’m suggesting you look at how often your time runs away with you. Just notice. When I make a cup of tea I absolutely must set the timer because I’ll walk away and start doing something else and forget, and heaven forbid a cup of tea go to waste! The next time you hear yourself say something such as “I’ll be another 10 minutes…” Well, there’s nothing wrong with giving yourself a little extra memory.

Day 4: Starry, Starry Night

2011-02-15T10:39:00.005-07:00

Day 4: A picture of your night

I find it highly interesting that this falls on the day it did, the day the calendar reminds us to love. My nights are fairly similar to one another: My kids come home from school, I bake something, I cook dinner (yes, separate events), I read something (and before you all shout “cookbook!” I want you to know I love to read and do read other stuff besides cookbooks), I go to bed. Simple and peaceful. Well, last night I experienced some variations.

My son stayed home from school since he’s sick (home again today). I made Valentine cookies and delivered them to various households. I made peanut noodles for dinner (we don’t go out for Valentine’s Day). My daughter and I watched the last half of the movie Ever After which we began watching Sunday evening. I dislocated my shoulder. I got up at 2 am to meditate.

Ok, backtracking a bit. I did muck up the shoulder last night doing a rather ordinary thing resulting in some fun side effects today. I’ll be alright, no worries, but I mention it because it started something, a line of thought that I couldn’t ignore.

I lay awake, aching, thinking about what I would write today. Oh, I had some clever ideas for today’s challenge but the need to speak plainly overwrote everything I had planned. After some time, I got out of bed and went downstairs to the little yoga studio that is now nestled there (Oh, I must get you all up to speed on that), and I sat down on the cold floor. I asked myself how I got there. No silly remarks about using the stairs, but what I meant was how I ended up on the studio floor in the wee hours of the morning and why there was a studio floor to begin with.

Do you ever think about how you got where you are? Do you ever consider that you are guided by a higher power? That you are exactly where you need to be regardless of circumstances? More importantly, are you happy where you are? I gazed at the little lights that run along the edge of the north wall and they looked and felt like starlight, little pinpricks of light illuminating my path, and although only a few inches of my path, it’s all I needed. All I could think was how happy I felt to be sitting there. To breathe. To feel. To love. To be alive. The meaning of life ever so gently floated into my heart last night and I understood what it had to say.

Backtracking once again, I ended up on that floor because I hurt my shoulder. I hurt my shoulder rolling over in bed because I was uncomfortable from sitting so long in one place while watching a movie. I watched a movie with my daughter and the last line of that movie is as follows: “While Cinderella and her Prince did live happily ever after, the point, Gentleman, is that they lived.”

What does that mean to you?

Day 3: Character Traits

2011-02-14T10:32:00.000-07:00

Day 3: A picture of the cast from your favorite show.

Casting Call

My favorite “show” is cooking and baking. Well, in all honesty, I believe life to be the best show of all, but I have chosen one bit of mine to share today. I know, I wrote all about my love of baking yesterday, but when thinking about my favorite show I could think of only a few things that would be appropriate. I realize today’s challenge likely relates to television, but I don’t watch TV. I will occasionally sit down and watch a PBS cooking show on a Sunday with my son, but only when he calls me down to see something he finds interesting. So, you see, I find this highly appropriate!

Since today is Valentine’s Day I am baking up some sugar cookies. I am using a recipe from the grandmother I wrote of yesterday. I wonder what she would think of my sharing it so liberally. I believe she would approve. As I wrote in this post a while back, I believe in sharing my recipes. If someone likes it well enough to ask for the recipe, then I find it the highest form of flattery. I feel that same way when I ask for a recipe, I want only to recreate it again and again. I find no dishonor in asking. I do wonder, however, at the replies of “No.” I realize that we worry someone will pass of something spectacular as their own and not give due credit, I have had this very thing happen to me. This is my comfort: I know when I give a recipe to someone, and they know it too; so, when someone passes off a recipe as their own creation, I do not let it bother me. I am not here to judge, I am here to share. If you love this recipe enough to make it and share it and call yours, then so be it, grandma and I will be honored.

P.S. These cookies are not health food. Repeat that 3 times.

Grandma Fullmer’s Sugar Cookies

3 eggs                                     ½ tsp. salt
2 c. sugar                                3 rounded tsp. baking powder
1 c. whipping cream               ¼ tsp. nutmeg
1 c. solid shortening                1 tsp. pure vanilla extract
5-6 c. flour

Preheat oven to 375°F. Cream eggs and sugar. Add whipping cream and shortening to sugar mixture; blend well. Stir in vanilla. Sift together 5 cups flour, salt, baking powder, and nutmeg into a separate bowl. Add dry ingredients to sugar mixture, stirring until well blended. Add more flour if needed. Cover dough with a cloth and place in refrigerator until stiff. Roll out small amounts at a time on a well floured surface until ¼ “ thick. Keep remaining dough in the refrigerator until ready to roll out. Cut dough with floured cutters. Place cookies on ungreased cookie sheets and bake for 6-8 minutes. Do not over bake.

Yield: “Never makes enough” (That's what grandma's original recipe had written)

Day 2: Me and A Loaf of Bread

2011-02-13T16:01:00.002-07:00

Day 2 should be A picture of you and the person you have been closest with the longest.

Ok, I admit, this one stumped me. The person I have been closest with the longest is myself. I know me better than anyone else, yes? True of anyone I believe. I know my thoughts, I know my feelings, I know my heart. This does not necessarily mean I understand my thoughts and feelings, nor do I always follow my heart, but I do indeed recognize it all as me, showing up.

Now, how to apply all of that to this blog? Well, I thought and thought and finally decided that which has been closest to me the longest has been the art of baking. I have been baking since I could stand up. I have memories, mostly supplied by my mother, of me baking with my maternal grandmother. It’s no wonder I have no other memories of grandma than of her standing in front of an oven wearing a floral dress covered with an apron. She passed away when I was 3, but I swear, and so did my mother (and more recently my great aunt, grandma’s sister), that I must have some of her spirit in me.

For Christmas my son gave me a gift card to a local bookstore, but this bookstore stocks rather specific books, not carrying a wide range of stock, but I knew it had a few cookbooks. Well, it was a challenge as most of those books were cooking with large quantities of meat, something I just don’t do. I am grateful for this experience though because it caused me to take notice of each title in turn and really look at what that book might have to offer me. I eventually found a little bread baking book titled Fast Breads: 50 recipes For Easy, Delicious Bread by Elinor Klivans. I was intrigued by what I discovered. I am probably what you’d call a purist; I love to knead bread, watch it rise, shape it, slash it, bake it forever and ever. This book, however, skips much of that detail I adore. It was shocking to me, so I bought it. My son was thrilled.

Today I baked another loaf of bread from that book. I find that it is opening my eyes to a new way of thinking about bread and that there are so many different ways to accomplish a successful loaf. This book has really caused me think about my elevation once again and that baking can indeed be a challenge at my altitude (4,800 ft.). I enjoy baking so much I just can’t help myself! But then, why should I?

Lots of Cheese Bread

So, in keeping with this photo challenge, here is a picture of that which I have been closest to the longest: A loaf of bread because I adore baking. But, I have been so inspired by my departed grandmother over the years and all of the comparisons made of us that I can’t help but wonder if perhaps I have been closest to her through my baking. Thanks Grandma Fullmer, I love you, too.

Day 1: You Are What You Eat

2011-02-12T09:34:00.002-07:00

The first day of this photo challenge is titled

A photo of yourself with 10 facts.

If you are what you eat, then ladies and gentleman,

this is me. I am a cheesecake.

Giggle at will.

Here are the facts:

Ginger-Lime Cheesecake

24 graham cracker squares

1 tsp. cinnamon

¼ tsp. allspice

½ c. butter

Prepare a 9” springform pan by lining the bottom with parchment (cut a circle to fit) and wrap the outside with a sheet of foil. Also, find a large baking dish that the springform will fit in to that will hold water for a water bath (I use an 11x14” glass baking dish). In a food processor, grind the crackers until fine then add the spices and pulse to combine. While the machine in running, pour in butter and mix until combined. Pour into pan. Press the crumbs onto the bottom and half way up the sides. Place in fridge for an hour. Prepare the filling.

3 8 oz. pkgs. cream cheese, room temp.

1 c. sugar

Juice from one lime (about 2 T.)

1 T. grated gingerroot, fresh (do not use dried and ground)

1 tsp. vanilla

2 eggs

1 egg yolk

½ c. sour cream

Grated lime peel (grate the lime before you juice it)

Preheat oven to 375°F. In a food processor, combine the cream cheese and blend until smooth, then pour in sugar and blend very, very well. Add lime juice, gingerroot, and vanilla. Blend until combined. Stir in lime peel and sour cream. Scrap sides of bowl. Pulse in one egg at a time, then the yolk. Pulse to combine. DO NOT over mix once the eggs are added. This is why the eggs are added last. Pour mixture into prepared crust and place the pan into the larger baking dish. Now, add some water to the larger dish filling it to come just below the half way point of the springform pan. Carefully place pans into the oven. Bake for 45-50 minutes or until the cake appears almost set. Gently shake the pan and if it jiggles a bit in the center, it’s done. The cake will firm once out of the oven and chilled. Immediately remove from the water bath and allow to cool for 15 minutes. Remove foil from outside of pan and run a spatula around the edges cooling for an additional 15 minutes. Loosen the sides of the springform and allow to cool 30 more minutes. Completely remove sides of pan and cool for and hour then place into fridge for a minimum of four hours, preferably overnight.

When I decorate this cheesecake I warm some apricot jam and spread a thin layer on the top. I pipe whipping cream around the edges as seen in the photo and then add whatever fruit slices I happen to be in the mood for adding. Kiwi and pineapple are my favorite since it blends so well with the flavor of he cake.

This cheesecake is excellent eaten for breakfast but only if you don’t regret it later.

What was that?

You thought I was going to take this challenge literally?

Well, if anyone out there knows me at all, then you'll know I always read deeper than what is written in front of me. I am very philosophical and also a lover of words so when I first read about this all I could focus on was the word challenge. The challenge wasn't in the face value of the words, the challenge was coming up with something beyond the words. Oh yes, I thought, this would be a challenge! I wanted to try this so I would be inspired to write once again but I also want to write things that are useful and helpful. I may slip up and ramble a bit (ok, a lot) but I will try to make it relevant to the intention of the blog.

A Conversation

2011-02-11T13:00:00.000-07:00

Hello, Blog. I hesitate to begin with such a trite question as “How are you” but I truly do not know how you are. I have neglected you, not visiting at all. I chose a path that took me in a direction you could not go. I have had no time for feeding you bits of my day, leaving my crumbs of leftover energy for my family. This journey I’ve been on has certainly been a trying one, but it has been ever so worth it. I’ve learned more and felt more, resulting in more of me shining through. I do miss you, and intend to write and give you the attention I would like to give.

So dear Blog, I have a little plan: Have I ever told you about my friend Kathy? She’s a lovely soul who pops in once in while to check on you. Well, she recently told her blog something and I have a feeling we could work on this together to reacquaint ourselves with each other. She is implementing a 31-Day photo Challenge. Blog, as you know I don’t really like all the silly meme’s and tagging that goes on in the blog-netherworld, but I really could appreciate the usefulness of this particular challenge. I do not know how to use my camera well, so it would help give me a reason to use a little more when it was needed. It would also give me a reason to write. I know Blog, I know, I love to write and need no excuse but these past months have seen me so busy and going in so many directions that I have not written and am fearful to begin again (long story which I intend to tell, but I would have to write to be able to tell it!). If I take some pictures with my camera and write about those pictures it would help me to come here to your domain each day and spend a little time with you. Don't worry Blog, I won't ramble either, I will still write about those things I believe to be useful and helpful.

So Blog, is that ok with you? Listed below are the items Kathy suggests for this challenge. Read them and tell me what you think, but more importantly, feel them, you know I will. I will see you tomorrow Blog, and if this all goes well and we become old friends again, I promise to give you a new look. Thanks for the chat today Blog, I am truly grateful I stopped by.

Day 01 - A picture of yourself with ten facts

Day 02 - A picture of you and the person you have been closest with the longest

Day 03 - A picture of the cast from your favorite show

Day 04 - A picture of your night

Day 05 - A picture of your favorite memory

Day 06 - A picture of a person you'd love to trade places with for a day

Day 07 - A picture of your most treasured item

Day 08 - A picture that makes you laugh

Day 09 - A picture of the person who has gotten you through the most

Day 10 - A picture of the person you do the most things with

Day 11 - A picture of something you hate

Day 12 - A picture of something you love

Day 13 - A picture of your favorite band or artist

Day 14 - A picture of someone you could never imagine your life without

Day 15 - A picture of something you want to do before you die

Day 16 - A picture of someone who inspires you

Day 17 - A picture of something that has made a huge impact on your life recently

Day 18 - A picture of your biggest insecurity

Day 19 - A picture and a letter

Day 20 - A picture of somewhere you'd love to travel

Day 21 - A picture of something you wish you could forget

Day 22 - A picture of something you wish you were better at

Day 23 - A picture of your favorite book

Day 24 - A picture of something you wish you could change

Day 25 - A picture of your day

Day 26 - A picture of something that means a lot to you

Day 27 - A picture of yourself and a family member

Day 28 - A picture of something you're afraid of

Day 29 - A picture that can always make you smile

Day 30 - A picture of someone you miss

Day 31 - A picture of yourself

Twice-Baked Sweet Potato with a Kick

2010-12-15T13:31:00.001-07:00

It is no secret that I adore sweet potatoes. I will try just about every recipe I come across that uses them, especially those recipes that highlight.

This is what I created for lunch today, adapting a Jack Bishop recipe. (Side note: Can I just say that I love this man’s cookbooks?) I looked at the ingredient list and instantly new I’d love the flavor. I mean, come on, red curry paste? What doesn’t taste divine when it has red curry paste in it? Yes, I had it on hand (and yellow, and green). I didn’t follow the directions, I rarely do; I just start to create. I know how to twice-bake a potato, so directions would have slowed me down, I also know how to whip up a curry, and know when to add the paste; so, here is what I did:

This was enough to make one large potato. I baked the potato at 400°F for 50 minutes. You don’t want them too soft or the shell will fall apart once you scrape the flesh out. Once cooked, allow to cool for about 15 minutes, or until you can hold it without burning yourself. Cut in half and scoop the flesh into a bowl, leaving some flesh remaining around the shell. Drizzle some oil into a pan, and when hot, add some minced ginger (fresh, please and about a tablespoon). Give it a twirl, then add a teaspoon of red curry paste. Cook and stir until softened, about a minute. Now, toss in about a cup of chopped spinach and stir until wilted. Set aside.

To the sweet potato in the bowl, stir in a few tablespoons of coconut milk until well blended, then add the spinach mixture. Now, stir in a tablespoon or so of chopped cilantro. Taste it, adding salt and pepper if you feel it’s necessary. Divide the mixture, mounding it back into the sweet potato shells. Place on a greased baking sheet and bake at 450°F for an additional 15 minutes. Eat while hot. I ate the whole thing by myself!

The original recipe was for several servings, but there was only me to feed and only one sweet potato hanging around, so I made a smaller version. With the addition of curry paste, they pack a punch in the spicy department, which is fine by me, it's cold outside!

Pumpkin Muffins

2010-12-10T08:28:00.001-07:00

This morning, both my children considered it the highest form of effrontery to be served a warm pumpkin muffin for breakfast. They scowled. Personally, I thought they were delicious. Warm and delicately spiced with a crunchy topping, and not too sweet. Perfect, I say.

Pumpkin Muffins

For the topping:

1/3 c. brown sugar

¼ c. flour

2 T. cold butter

2 T. finely chopped nuts (I used pecans)

Mix together flour and sugar, then cut in butter; stir in nuts. Set aside.

For the muffins:

2 c. flour (I used 1 c. freshly ground white whole wheat, 1 c. all purpose)

2 t. baking powder

1 t. cinnamon

½ t. baking soda

¼ t. salt

¼ t. nutmeg

1/8 t. cloves (don’t overdo this one)

1 egg

¾ c. buttermilk

¾ c. pumpkin

2/3 c. brown sugar

1/3 c. melted butter (cut this away from a stick of butter and you’ll have the perfect amount left for the topping)

¼ c. chopped nuts (I used pecans)

Stir together the first seven ingredients. In a separate bowl, whisk together the egg, buttermilk, pumpkin, sugar, and butter. Stir until sugar is fully incorporated. Stir the wet into the dry, stirring only until combined. There will be lumps. DO NOT over stir, you’ll end up with tough muffins, trust me on this. Gently stir in nuts. Divide among 6 greased and floured jumbo muffin tins. Sprinkle reserved topping over top, place in 350°F oven, bake for 30 minutes. Allow the muffins to set in the pan for 5 minutes before removing, but no longer or they’ll stick.

Enjoy!

Sticker Shock

2010-12-07T08:17:00.001-07:00

Last night I made some ginger cookies, which I wrote about Here last year. I also made two completely different dinners, painted some base boards, and went grocery shopping where I spent more money at the store than I have in over 2 years. I spent $97.48! I consider this to be a whole heck-of-a lot. More often that not, I spend around $35-$50 a week. I do make two trips a year to a wholesaler where I purchase large quantities of flour, oats, beans, wheat, sugar and the like, and the total is usually about $250. These supplies are the basics that sustain the way I cook. So, if you’re wondering how I manage to feed a family of four on such a small amount, it’s because I don’t. When I tell people how much I spend each week on groceries, I don’t have the math figured out to give an exact amount to include all my staple supplies lurking in the pantry. I buy all the necessities, and then use my weekly trips to the grocery store(s) to build my meals. Make sense? Hopefully, I can find time to write out some examples. I plan to write out what I cook for a week so I can explain it in detail.

One last thing to remember about having such a low grocery bill: I rarely buy convenience foods. I have a delightful example of this, too. Two weeks ago, I was shopping at my favorite market, my soon-to-be 11 year old daughter was with me. I was in the middle of picking out some mushrooms (ugh, don’t ask), when she held something up for my inspection and asked, “Mom, what is this?” She was holding a bag of pre-chopped lettuce. “Lettuce,” I replied simply. The look on her face as she put it back on the shelf was priceless. And yes, I was a mighty pleased with myself.

The Christmas Threshold

2010-11-28T11:16:00.000-07:00

After being reminded that I haven’t been writing here, I wandered over to check my last posting. I am surprised it’s been a month, but surprised it is only a month as it feels much longer. This past month, I feel as though I’ve been living inside an electrical outlet: Highly charged raw energy in a contained space that really makes your hair crazy. Yep, just like that.

For the first time in ten years, I did not host Thanksgiving dinner. I announced last year that I would not, but it still caused some surprise when the questions concerning dinner began to roll in. I suppose the most surprising comments were my own internal variety; I couldn’t believe it myself. Sometimes, the right thing to do can cause upheaval and distress, but moments such as these tend to inspire the most change, and change is exactly what is needed for me. I no longer believe in coincidence, and cooking dinner this year would have done me in, I simply had too much that needed my attention. I enjoyed the break, but I missed the cooking.

So, here we are at the starting line of the Christmas season. I admit to having gifts completed for my children, but there are things I’d like to do for others that I have yet to figure out. I mentioned last year (I think) that I like to make my gifts; I am not one to go out and pick up something mindlessly. If I love someone enough to give a gift, then I want that gift to be something from me, something from my heart, and created solely for the person in mind. I know, this sounds cheesy and idealistic, but it’s the truth. I read through some of my posts from last year, and I came across this one about spending and I invite you to read it.

With that, I’d like some feedback; I need to return and read and remind myself how much I enjoy writing here so I can get back into it, so please help me! What does this all mean to you? Think about what I’ve written above about making gifts and tell me what you would choose to be given if it could not be purchased. Here is my example: I love to cook; I think we all know this. I am very passionate about it (obsessed I was recently told), but no one ever wants to cook for me because I love it so much. I do love it, but I also love hearing about it and talking about it, and sharing in the adventure as others cook. So, if I could choose one thing for Christmas, I would be touched beyond words if someone would cook for me. Do you catch my meaning? Please, share with me your experiences and/or ideas, and if you’re willing, I’ll post them to inspire others. Thank you!

Busy, but I still eat!

2010-10-28T09:15:00.000-06:00

There is so much happening within the walls of my household that I have not had any time to commit to writing. I miss it, I truly do.

The most time consuming of that which keeps me busy is the building of even more walls. I am finishing the remainder of my basement into a small yoga studio. I gladly use energy to create this space, but lots of energy it does require! It’s so much fun though. How often to we get to embark on such lofty projects? If you’re at all curious, my business partner and I have a blog where we are chronicling the building process. Feel free to wander over a take a look, and if you’re in the area, attend a class!

In keeping with the theme of this blog though, I remain dedicated to my home. To offer a small update on the other goings-on, we pulled out the garden this past Saturday, and just in time, too; look at what arrived yesterday morning:

My eyes marvel at the beauty the garden offers:

Sexiest carrot ever!

And this was lunch yesterday:

Olive oil, salt and pepper, crushed garlic cloves and sage leaves. Cover and bake at 350°F for 50-60 minutes, then remove cover and continue to bake until soft, about 15 more minutes.

I am still here and I still love to write, I'm just busy! Once again, thanks for sticking around and we'll chat again soon.

Book Ends

2010-09-30T17:53:00.000-06:00

Well, hi there! Remember me?

September has been a truly amazing month for me. I did complete and pass my yoga teacher training and have much to share on that subject. I had a birthday while there, too!

Since returning home, I’ve had plenty to attend to. I’m sorry to say that this here blog just wasn’t high on the priority list and I had actually forgotten all about it until a lovely neighbor reminded me last night and asked if I’d post a particular recipe. So, I’ve been thinking about something to post quickly tonight to say hello once again as I attempt to get back into the groove of writing. I do indeed love to write!

So, as it’s the last day of September, I couldn’t help but notice that my last posting was on the first day of September, hence the post title. I quickly glanced at my post this time last year and was rather amused to see what I had written. It had snowed in the foothills here this time last year, but today it got up to 81 degrees! I also spoke of baking pie. Oh, how I love to bake pie! Today, however, there are mountains of tomatoes to be getting on with. So, here is what I am up to this year.

I chopped up a bunch of roma tomatoes and then a lot of garlic, then a little more garlic, about 8-9 cloves, I believe. I chopped up a few onions and started to sauté them, then added the garlic. Then, I added the tomatoes. After about 10 minutes, I added a bunch of basil. I allowed this to cook down for about 35 minutes, then added more basil. I know, I know, a lot of basil, too. Once most of the liquid had cooked down, I tossed this with some pasta. That’s it! Everything gorgeous from the garden.

There are some bell peppers left, and some jalapenos, as well as more tomatoes. I plan to make salsa this weekend, which is the requested recipe. So, check back for that one!

Thank you for being patient with me, and thanks for checking back. More to come!

Summer Salad

2010-09-01T06:04:00.000-06:00

This is what I made for dinner last night. As there are so many vegetables coming out of the garden now, it is an absolute must to include them in every meal.

Here is the ingredient list:

Washed and chopped salad greens
Roasted corn
Black beans (cooked with cumin, lime juice, and honey)
Sautéed onions
Thinly sliced red bell peppers
Tomatoes, lots and lots of them
Avocado
Cheese
Salsa
Cilantro, chopped (Oh, I do love cilantro!)
Corn chips
And Tomatillo-ranch dressing (feels like hundreds of tomatillos in the garden)

The boys had some grilled chicken to go with their salads. I marinated the chicken in 1/3 c. olive oil, juice of one lemon, 2 minced cloves of garlic, and salt and pepper, then tossed it on the grill outside.

Although magically delicious was certainly on my mind yesterday, it manifested itself with dinner instead of where I needed it. Fine by me!

I Stole Jeni's Purse!

2010-08-27T09:35:00.001-06:00

Back in June, on the final day of the training I attended, my fellow students and I were milling around, talking, hugging and saying our farewells. With timid smiles and teary eyes we watched one another drive away. Eventually, it was pared down to four of us: Bryn, Jeni, Me and Terri. Bryn and Jeni were due to leave at any moment, but Terri and I were staying on until the next day – Ah, the joy of being at the mercy of airline travel!

As we sat chatting about our exploits of the past 10 days, Jeni tossed a purse and a pair of sunglasses onto the shelf next to her. I can’t recall who asked, but she said she had purchased a new one and intended to leave her old one behind, like an offering, a piece of herself.

Why do I have a picture of it?

Did you read the post title?

Right now, as I write this, I am filled with an ache as Terri and I watched Bryn and Jeni leave. Once gone, we decided to run to the car and drive off and see if reality and society still existed. As we gathered our necessary belongings, I realized I had a handful of things I needed take with me that evening. I had eyeglasses, car keys, lip balm, sunscreen (hello, Florida!), wallet, map, etc. “Wow, I really need a purse,” I mention to Terri, and she tosses Jeni’s purse over to me. “Well, she did ask if anyone wanted it.” So, I packed my stuff into the little bag, and off we went towards our destination fully intending to empty the purse upon our return and leave it once again on the shelf. We had a lovely dinner, ran into dear folk once again, and then returned for our final night before flying home.

Next morning, Terri and I decided to leave rather early, so there was some hustle with the packing. Fast forward: airports and long flights, happy returns with family and friends on the home front, and the unpacking. Imagine my surprise when I realized I had tossed the entire purse with its contents into my suitcase, minus the rental car keys, of course.

I stole Jeni’s purse.

I have been meaning to tell her this story all summer, but funny the way things work out. I had tucked the bag into my hall closet, where it lay forgotten until this morning as I rummaged through the closet looking for a needed item. Today is Jeni’s birthday. Perhaps this is why I always feel Jeni is so near. So, happy birthday Dear One, and I’m sorry I accidentally took your purse!

For those of you who patiently read this, and who wait for me to return to my writing, I offer my thanks for the wait. I return to Florida in two weeks to finish my training. Upon my return, I fully intend to dive back in. Thank you friends, and while you wait, try using some Clary Sage, Lemon, and Spruce essential oils in the mop water! I just did that and WOW!

Big Grin!

Grilled Pizza With A Mediterranean Flair

2010-08-11T19:05:00.000-06:00

Blog? What blog? Oh, you mean this blog? Ok, who just thought about The Princess Bride?

Those of you that read regularly know that I do indeed write regularly, but this summer has really been the stuff of something else. I have been working diligently with my yoga studies, but I also have had several other curious little happenings twinkle into existence that have commanded my attention, and frankly, I have allowed these things to command. I will do my best to continue to write here whenever I can.

As I was standing outside on my humble deck this evening, I was struck with the urge to post a picture of what I was grilling. It was so pretty! Oh, and did it ever taste pretty, too.

Here is what I did:

I brushed a whole wheat pita with some olive oil and placed it on the hot grill. I allowed one side to cook for about 3 minutes, then flipped it to the other side. Before grilling, I prepared the topping by sautéing onions, sun-dried tomatoes, red bell peppers, eggplant, yellow squash, and lots and lots of basil. LOTS of basil! I seasoned with salt and pepper as I stirred. When the veggies were nice and brown, I stirred in a generous splash of balsamic vinegar. Can I take a moment to say that the combination of onions and balsamic vinegar should somehow be intoxicating?

I sprinkled in a handful of pine nuts because I simply felt like it, then tasted it. Oh. My. Goodness.

Back to the grill: As soon as I flipped the pita over, I topped it with the veggies then strategically placed feta cheese all over it. I closed the grill lid for a few more minutes to finish it up.

It was so good, so fast, and incredibly easy. Have I mentioned that I love to cook?

To Do

2010-08-03T08:15:00.001-06:00

There is no shortage of things to be accomplished, but today I find that which must be done and that which I’d rather do is in conflict. First on the list: I have ironing to do, and at the top of the pile is that shirt. Do you have a shirt or another article of clothing like that shirt? You know, a shirt that really tries your ironing abilities and possibly your patience? Well, this particular shirt doesn’t bother my patience, but it certainly challenges me. Each time it appears in front of me I question myself about its purchase.

It belongs to my husband and I bought it for him as a gift. It was a just a little different than what he normally wears so I thought it would be nice. When I found it, I did what I always do and I checked the price first. Check. Next, fabric content and washing instructions; I have issues with dry cleaning and refuse to go there. Once the shirt got the all-clear from my sensibilities, I bought it. Then my husband wore it, then I washed it. To describe the way it looked when it came out of the washing machine that first time is near impossible, but what is more impossible to describe is how my face must have looked. There is no way the label could have said THAT would happen! As my Mom always used to say, “That looks like it’s been washed inside of a tube sock!” I’ve never, ever been able to get the wrinkles out. Ever. I’ve tried different washing techniques but to no avail. I really dislike ironing that shirt. You know what the worst part of it is? The very next day after I iron it, my husband wears it again.

What does this photo have to do with ironing? Absolutely nothing. This is the next item on the To Do List: Soap making. I need to make some soap. I am running low on supplies and do not have the drive to, well, drive to get more. So, I am getting creative today with the soap. I have a formula I am going to use with a new scent combination. I am excited to see how it turns out. Yes, there are lemons and limes involved. So, I'm curious, has anyone tried making soap yet?

A Blueberry Pie

2010-07-27T14:29:00.000-06:00

For years, I used a pie crust recipe that was created by my Great-Grandmother and given to me by my Great Aunt. As this recipe was used for generations before me, my Mom loved that I used it and made it work. (No, my mother did not bake. At all. No kidding.) Although I found the recipe acceptable, it never quite held up to my constant revisions, so I began my search for a new method. Long story short, if you’d like to make a superb pie crust look no further than this book for direction. While I do tend to tweak the recipes to my own tastes, it is my go-to book for pastries of all kinds.

I roll my crust between two pieces of plastic wrap.

It is one of the few places I wil use plastic wrap,

but I do use the same piece several times during

the entire pie-making process. It allows me to see as well

as feel the thickness of the crust. Yes, I do use pastry cloth,

but today for this picture, I used plastic.

Once rolled to my desired thickness,

I lift it into the plate and shape it,

then remove the wrap. Now, it goes

into the fridge for about an hour.

Simply dressed with lemon and sugar.

Top crust rolled out, then another hour in the fridge.

Woohoo, I made a blueberry pie!

Oh My, Time For Pie!

2010-07-26T14:11:00.000-06:00

My day thus far has been spectacular: I taught a yoga class, I went to my Dad’s house and took care of his cats (he’s in Europe), then I went grocery shopping. I got about five feet into the store when I had this thought pop up in my head, “Blueberry pie!” Normally, I love the thought of pie, any pie, but this thought was scary. I have never made one! It felt like a confession and a revelation all in one. Strange sensations to the lover of pie crust. I saw those berries and I immediately placed them in my basket. I’ve come face to face with blueberries before, and had similar things occur, but do to the fact that they don’t grow here, buying enough for a pie just isn’t a financial viability. Well, these berries were down right cheap in comparison. I am the proud possessor of two pounds of blueberries!

The ingredients for the crust are all measured out and resting comfortably in the freezer. Yes, the freezer. I am passionate about my pie crust. Passionate! I can rush a crust, and have done so, but pie crust is serious business and must be done right if it is to be done at all. So, guess what I’m making this afternoon? [insert silly laugh]

I’ll post about my adventure tomorrow, but until then, enjoy the beautiful sight of butter all measured out in charming little cubes.

I love butter.

Garlic and Grandpa

2010-07-23T09:01:00.000-06:00

Yesterday morning as I sat weeding the onions in my garden, I had a moment of insanity when I wanted to chuck it all and become a garlic farmer. I was sitting in the dirt wearing my fantastic straw hat with my toes pushed into the ground and the soil beginning to spread over me; a perfect moment of simplicity. I had a mental image of my darling grandpa wearing his own straw hat, plaid shirt and suspenders, plodding merrily through his corn field. Have you ever wiped away a tear with muddy hands? It was funny, but I do miss my grandpa and think of him often while in my garden. I could say I wish I would have paid closer attention to what he was doing to make his gardens so spectacular, but then, in all honesty, I didn’t care because I was with grandpa. That's all that mattered.

What would he say to the mess that is my strawberry patch, or the lack of corn, or onions planted too close together? “Good, you’re wearing your hat.” I am his only blonde hair, blue-eyed grandchild and he knew how badly I sunburn (he used to buy my hats for me). He wouldn’t care about the state of my garden, he’d simply be proud that I had one. However, he might be curious of the garlic obsession.

No, I didn't grow this one, but I lovingly ate it.

Spinach Quesadillas

2010-07-21T13:39:00.002-06:00

The griddle is still hot and I am still wearing my apron; this is what I made for lunch. I had a jalapeño ready in the garden and it was begging for something.

I chopped up a small onion rather fine and tossed into a hot pan with a little oil. After about 4 minutes, I added two minced garlic cloves (I love garlic, there is no such thing as too much) and the chopped jalapeño. I allowed this to cook another 2-3 minutes then added about 4 cups washed, chopped spinach. Next, I added about ¼ c. chopped cilantro then threw in a little salt and pepper and stirred it while it cooked down, about 3 minutes. I added a large tortilla to my hot griddle and sprinkled it with some cheese, then spread the spinach mixture over the top and then folded the tortilla in half. Once browned a little on both sides, I cut it into wedges, and there you have it. Lunch!

Last night I made a batch of Tomatillo and buttermilk dressing for a salad and had some left over, so I drizzled a little on the edge instead of sour cream. Oh, it was good!

A Busy Cake

2010-07-16T07:58:00.001-06:00

A funny thing happened on the way to today: I forgot about this blog. Entirely! Unbeknownst and never even considered by me, I am busy. I’ve never thought about it until it was echoed back at me recently. So yeah, apparently I am. Although I do indeed spend most days at home, I have commitments that keep me fully, yet pleasantly occupied.

I came to this startling realization yesterday morning as I was digging for cake pans. Yesterday was my darling niece’s 7th birthday and I was commissioned with a cake. I’m not quite certain if one could refer to it as a commission, rather a timid entreaty by a girl who believes herself to be horse. I was paid in kisses. My point is this, I had little time to whip out the cake baking skills; I cheated and used a cake mix. I know, shock and awe, I used a convenience food.

Cake mixes are one of those things that I will use if time does not allow for my bake-it-from-scratch mantra. Sometimes I just don’t have time to be obsessed about baking. So, I’d like to begin telling you all what I do to make a cake mix work and taste good. It’s not at all difficult.

First, READ THE DIRECTIONS! I’m not kidding. I taught people how to bake and decorate cakes for years, and you know what? Rarely did I ever have anyone admit to ever reading the baking directions beyond the listed ingredients. There is much more listed than what to stir in. The key thing to notice is the mixing time. “Oh, I mixed it until combined,” was the common answer for a cake that sank as well as stuck to the pan. The mix I use (I have a favorite) states to mix the ingredients on low speed until combined, AND THEN mix on medium speed for an additional two minutes. There is a reason for this. There is a little chemical reaction going on inside that bowl. You need to give the gluten time to strengthen (yes, there’s gluten – it has flour, no?). You need to allow the leavening agents time to distribute, etc. Don’t skip this part! Set a timer, then you’ll know when to stop. I do.

A few more pointers: Make certain your oven is calibrated. Do you have an oven that runs too hot? Believe me; you’ll know if you do. Get yourself an oven thermometer to place inside the oven and preheat it to 350°F. Now check your thermometer. Do the temperatures match? If not, dust off the math skills and turn your over up or down accordingly to match the thermometer. You don’t have to do this each time you bake, but periodically checking this out is a brilliant plan. If it’s too far off, then call in a technician to calibrate it. It’s worth it!

Next, and rather crucial, is good bakeware. Cake pans with sides at a 90° angle, no slanting sides. This allows the cake to rise uniformly and also makes for a beautiful finished product. Straight sided cakes are the perfect canvas for decorating. I could get specific about what the pans can be made of, but here it is a matter of preference. I will say I don’t like glass or dark-coated pans; they just don’t heat evenly and tend to run hot.

Ok, this is running on a bit long and I did say I am busy. I will continue with more on Monday. Wishing you a lovely weekend.

Squashed and Loving it

2010-07-13T15:43:00.000-06:00

Hooray for squash season! I love it, all of it. With this much zucchini I have a guaranteed super-lunch halfway prepared. This is what I did the other day for which I remembered to take a picture of!

I heated up a blend of oil and ghee (clarified butter). We had baked potatoes the night before, so I chopped up a leftover. Then I added the crookneck squash and zucchini. I added my last precious garlic scape and a purple spring onion, and the crowning jewel, dill! I’ve mentioned that I love dill, right?

Once I stirred this up and allowed it to brown, I decided I needed to add the last bits of paneer I had made.

Oh yum! That’s all I can say about that. YUM!

Do you get creative with your zucchini, or do you leave it on you neighbor’s doorstep and run like mad?

Stuff

2010-07-09T11:25:00.005-06:00

Returning to my diatribe, did you read my list about simplicity? I want to address number 6: Let go of “stuff.” How did you interpret this? Did something immediately pop into awareness for you? Come on, tell the truth. We all know of at least one thing that weighs us down, whether material or not. I can think of a few common examples of this, the first being possessions. Funnily enough, I believe our possessions are not things we possess, but that which possess us.

Here is a material example: Ladies, how many pairs of shoes do you have? Take them out for some air, line them all up, and count them. Now, move aside all the shoes you’ve worn in the past week. How many are left over? Are they the same types of shoes, or are they seasonal? How long has it been since you’ve worn them? I’m not getting rid of my snow boots just because I’m not currently wearing them, so neither should you. I think you understand my point. We keep things on the off chance we’ll use them later, or in this case, those shoes you might one day actually have something to wear them with. I’m not saying shoes are bad, on the contrary; I have shoes, just not hoards of them. In the past week, I’ve only worn two different pair of shoes, and I can go back even further – about 3 months – and have still only have worn those same two pair of shoes. Has anyone noticed my eccentric blue shoes that don’t match anything but my eyes? I love my blue shoes! They are extremely comfortable, and frankly, I don’t care if they don’t match my outfit because they match me, and that’s all I care about.

So what about the other “stuff” you’ve got hanging around? This could refer to stacks of papers you think you want to keep or clothes that don’t fit, 7 shovels in the garage, broken electronics you could recycle, books you just never look at but allow to collect dust, kitchen gadgets, etc. I could also be referring to mental and emotional detritus. I’m willing to bet you’ve got something that clutters you.

Now, when you finally sift through all this stuff and divest, donate, and recycle, don’t run out and buy more shoes (or what have you). Step back and look at the space you’ve created. Now, when I said look at the space, did you see an empty shelf or cleaned out cupboard, or did you envision a lightness within yourself? It is so beautiful what can happen to you when you let go of “stuff.” Start small, but give it a try.

Oh, Heaven Help Me!

2010-07-07T12:46:00.000-06:00

Oh my goodness, I feel so much bubbling to the surface today so look out, I’ve got something to say!

Sprinkled here and there throughout this blog, you’ll find my views on simplicity. I mentioned when I returned from Florida that I have more fully embraced this. Well, how can someone more fully embrace something they already firmly believe in? My answer to that is this: By being removed from my daily life I was able to see clearly what truly mattered to me. I fussed about so many things before I left, things I felt were important, but only two days into my training I had a rather profound experience concerning it all.

While I do live what some would consider a comfortable lifestyle, it is only because I make it comfortable. I am not by any means wealthy, nor is the acquisition of wealth of any importance to me or my husband. My husband and I truly love what we do and find happiness in our daily lives together; monetary wealth just doesn’t even pop into awareness for us. Well, isn’t that special, you say? Yes, yes it is. You can do it, too.

Have you ever found that you or your spouse became upset because you didn’t get a promotion or raise? Did you look at that cause of the unhappiness? More often than not the answer will be something along the lines of needing more money so you can “afford” the next greatest thing, or that thing you have already purchased that you couldn’t already afford. Did you need that thing, or did you want that thing? This is a very important question to ask. Does a new car really make you happy, or does it make your ego purr? I have an ego and I speak its language, so I know!

This also applies to the non-material as well. Do you remember this post? Well, look again at number eleven. Man, this makes me grind my teeth! Right now, as I sit here writing about simplicity and how much I embrace it, I NEED HELP! I mean, I really, really need help with something, but do I ask for it? No, I sit around mulling it over and over and over . . . and make myself feel worse by believing myself unworthy to “bother” someone for help (even when they’ve already offered it). See, I have an ego. I will reread number 11 several times today because of what I said about emotional outcome. This was my destroyer yesterday; I became so emotionally attached to the outcome of what I needed help with that it affected everything I touched. I’m not perfect and I need help; end of story, let it go Melanie.

See, I told you I had something to say today. This just scratches the surface of what I am feeling, so please go back and read this post about simplicity and I will, too. I am going to be referring to it often in the next few days. Writing about it will help me, and in doing so, I hope it will inspire you, too.

Paneer

2010-07-06T12:45:00.000-06:00

My writing is experiencing a dry spell, or rather I am experiencing a dry spell. I haven’t been spending much time in the kitchen this past week as most of my free time has been dedicated to studying. I did, however, make some paneer, which is a soft cheese made from cheese curds. Paneer is used in Indian cooking and actually translates as cheese. Perhaps you’ve heard of the dish Saag Paneer (spinach with cheese)? I adore this dish more than I can say and make it whenever I get the notion to make paneer. Paneer is available to purchase already made, but as I know of only one Indian market in my area and it is about 15 miles away, it’s cheaper to make it myself if I plan ahead. It is not at all difflcult. I made the panner yesterday, so will be cooking up something with it for dinner tonight, probably Saag Panner as I have an abundance of spinach in the fridge.

Once the whey and curds have separated, you drain the

whey out and allow the curds to be compressed.

This is my heaviest pot with my heaviest cookbook

resting on top of that little bundle of cheese.

A bottle of whey and the compressed paneer.

I will use the whey to replace water in other recipes,

such as potato bread.

Remove the cheesecloth . . .

Cut into cubes . . .

And fry it up before adding to the final recipe.

Yum.

The instructions and ratios I use can be found in Madhur Jaffery’s World of the East Vegetarian Cooking. This is my favorite method for paneer as I’ve never had any problems with it. Ever. Aren’t you the least bit curious?

Finding Joy

2010-07-02T08:07:00.000-06:00

It would appear that my postings have once again become sparse. To sum up, my 15-year old son has pneumonia. He has been resting all week, and although we’ve been inside taking it easy, I’ve dedicated my time to other tasks that have needed completion, but here is Friday morning and I find myself oddly available.

I’ve been spending a lot of time in my kitchen. Ok, if you know me at all this is not news, but when I say a lot of time, I mean a lot even for me. I made some strawberry jam this week! I find the scent of strawberry jam intoxicating. While it’s cooking, I can be found with my nose over the pot. My strawberry plants are not producing well this year as it was a very cold spring resulting in my having to buy strawberries. However, my peas are popping out like mad! We are eating peas at every meal. I keep asking if anyone wants some, but there are no takers. Seriously folks, why don’t we like peas? Peas, for me, have such strong ties to memory. I had a grandfather who was an avid and expert gardener. My sisters and I would sit in the garden while he worked and would eat the bounty. I cannot look at peas on a vine or strawberries in their rows without feeling my grandpa there.

I was out last night and I returned home just before 10 pm. As I walked to the door of my garage and could hear muffled sounds. Ok, I know, everything I hear is muffled, but this was LOUD and muffled. As I opened the door I was hit by the scent of fresh peas. There on the kitchen floor was my husband and daughter shelling a massive box of peas. Don’t I have a wonderful family? They had an audiobook blasting (and I mean blasting) while they sat on the floor straddling a bowl of peas. Sights like this remain forever in my memory. They were having so much fun! Now I have shelled peas ready to bottle this morning.

I love canning season. Really! I got some more strawberries yesterday so will be whipping up another batch of jam today as well. I am often asked why I like this so much – canning, not jam. There is the comfort in knowing I have stretched my garden into the winter months as well as the money that saves me, but most of all, I truly enjoy the process. I love the growing, the picking, the slicing and dicing, and the bubbling of the water in the steamer. I love the scent of the jam and the bright green of the peas. I enjoy the filling of the jars and absolutely love to hear the lids pop! Simply put, I find joy in it.

This is one of those items of simplicity I wrote about last week. There is so much love and joy to be felt in everyday tasks. Do you find yourself rushing through a project or chore just so you can get to the next one, and then the next? Rushing and doing things quickly is not a bad thing, but not paying attention to what you are doing certainly could be. The next time you find yourself saying “I wish this was done already,” stop for just a second as see if you can find something about it that isn’t so mundane. It might be something as simple as “If I do a good job, I don’t have to do this again for a week.” There are tasks that just have to be completed and are sometimes unpleasant, but how would we know joy without a little unpleasantness? This sounds so easy and simplistic, but only because it is.

I’d love to hear what you do to find joy in your everyday journey!

Insect Repellent

2010-06-28T07:36:00.000-06:00

Honestly, there has got to be no better all-you-can eat buffet for mosquitoes than Melanie’s skin. I must be some kind of delicacy - they following me around like groupies. Since we are officially residing in summer, I thought I’d pass along my favorite formula for insect repellent.

Being that I do not like chemicals on my skin (and my skin doesn’t like chemicals on my skin) I looked for something free of man-made and petro-chemicals. The following formula is my tried and true favorite.

Funny story about this repellent: I mixed up a new batch and took to Florida with me (much to my delight) but the top to the bottle came loose during travel and it leaked out inside the bag I had it stored in. I had it tight enough that it didn’t spill inside my suitcase and onto clothing, etc., but it did get all over my toothbrush. This didn’t concern me at all; the stuff smells really good and I figured it would just disinfect everything, whether it needed it or not. I washed my toothbrush really well, then left it out to dry. That first morning after breakfast, I started brushing my teeth and about 15 seconds in to it my tongue started to become numb. It was rather funny and joking ensued, and frankly, my toothbrush was really zingy afterward. The moral of this story is that essential oils are strong, stronger than most of us sometimes realize. USE CAUTION! Keep out of eyes and mouth. Having said that, it does work very, very well. Don’t let this scare you out of using it because even with my ridiculously sensitive skin, it has never burned nor stung and works wonders at saying “keep your distance” to those bugs.

Into a small spray bottle, mix the following:
4 oz. witch hazel
½ tsp. citronella essential oil
½ tsp. peppermint essential oil
½ tsp. lavender essential oil

Shake well before each use. Eucalyptus oil is a good substitute for peppermint, but I find it is too strong for me scent wise. You do not need to use much! I will spray it into the palm of my hands and rub onto my skin. As ever, tell me if you try this and what you think.

Have a beautiful day, I’m off to make some jam!

Much Ado About Kale

2010-06-25T14:42:00.000-06:00

As I mentioned yesterday, I have begun my first year with my local CSA (Community Supported Agriculture). We purchased a two-person share, which is oodles for my little family. I didn’t have enough time to play with the turnips – play is exactly what is needed for these - so I opted to use up the beautiful bunch of kale that was included. Wouldn’t you know it, I didn’t think of taking pictures of anything until I sat down to eat it. Sorry, I guess that is the direct result of not blogging for two weeks.

Here is what I did: I heated the pan then added a big spoonful of sun-dried tomatoes in oil. I love these because I can cook in the residual oil without having to add much more. I chopped up a medium onion and three garlic scapes (the curly-Q thing in yesterday’s photo) and I allowed it to cook for about 10 minutes. Then I added the chopped kale and oregano and basil. I have both of theses growing outside, so I used a lot. I seasoned with salt and pepper and allowed this to cook for another 10 minutes. While all of this was cooking, I boiled some pasta. When the kale was complete, I tossed it with the pasta and added some parmesan cheese. It was very, very good! Simple, delicious, nutritious, perfect.

There And Back Again

2010-06-24T10:36:00.000-06:00

Well hello there! Remember me?

My time in Florida was exceedingly transformational. As much as I would like to say I’ve changed, I don’t believe I have, but rather I have been revealed. Think of a caterpillar turning into a butterfly. I know, I just referred to myself as a butterfly, but the analogy is correct. The power to be a butterfly is always inside of the caterpillar, but it takes a period of transformation to reveal the beauty deep within. Now that I know, there is no turning back into the caterpillar; I’m ready to soar!

So, about this housekeeping blog of mine! I returned late evening Monday, and about an hour after I got home I was giggling as I stretched out on my luxuriously comfortable bed and the last thing I remember as Morpheus grabbed hold of me was my husband softly saying, “Your job is really hard.” He cooked, he cleaned, and he kept the kids so busy they’re still tired. I walked in to a beautifully clean house! Thing is, now I know they have the power to do it – haha!

I suspect over the next few weeks I will have implemented that which I’ve learned into my daily life. I have come to realize there are so many things I no longer need to hold on to, material or otherwise. I have seen and felt what is important to me, and one rather paramount item I am truly grateful I feel more deeply is that I truly do embrace simplicity. It is my intention to write more about this in the coming weeks.

Baby turnips and garlic scapes.

Also, I went almost 2 weeks without cooking. This was a long abstinence! The food I ate while in Florida was truly amazing. It was prepared with so much love and kindness that you couldn’t help but feel it. I was in food heaven; I enjoyed every moment of it and I felt completely spoiled. I know how it feels to prepare food and love it so much that you want to share it, and I am grateful I experienced the receiving of such a gift. I mention this because you all know I love to cook and while I was away, my husband picked up our first CSA share of the season. I picked up the second one yesterday. Inside the box I found beautiful baby turnips and garlic scapes. There was much more to behold, but my eyes were drawn to these two items. I am so excited to create something glorious. Oh, and I have peas ready in the garden!

I have been experiencing some serious exhaustion since my return, but hopefully I can get back into the swing of things next week. Thank you all for sticking around and for all the lovely messages of love and support as I began this chapter of my life. Much love to you all!

A New Chapter Begins

2010-06-08T06:50:00.002-06:00

Greetings, dear readers! This is officially my last post for a few weeks. As I have mentioned several times, I am headed to Florida to begin yoga teacher training. I leave early Thursday morning, so I need to devote the remaining time at home to making some final arrangements (like getting to the airport) and spending time with my kids. I have never been away from my kids this long, so I am curious to see how I handle that. I’ve also never gone so long without cooking and baking – oh my goodness!

Quite often, I am on the receiving end of such comments: “Melanie, you don’t look like the typical person who does yoga.” Or, “Where does a Mom find the time?” Or my personal favorite, “You’re not cool enough.” To all of these I laugh. I am thrilled beyond belief that I don’t look “typical.” It simply does not matter what you look like, what you wear, how you speak, what you believe, etc. Yoga is for everyone. As for finding the time, well, yoga is timeless. I realize that such a comment is in reference to postures performed on a mat, and to this I respond by saying step onto a mat one day and you’ll find that once you begin a diligent practice, you’ll discover that you practice yoga all the time, every minute of every day; there is no stepping on and off a mat. Yoga is a way of life.

I would like to write on my yoga blog while I am in Florida. There are a few people I know and love who would like to have a glimpse into what I am learning. I am taking my laptop, but make no other plans further than that; I will just wait and see how things unfold. If you’re interested, here is a link to my yoga blog. I will return to writing here sometime after June 22. Until then!

Be happy!

Attending To Ants

2010-06-07T06:17:00.002-06:00

Poor little creatures, they work in constant acquisition of food. Normally, I have no problem with ants, or bugs in general; they just do what they do and I leave them to it. The problem is, however, when they begin the assault against my food. When I see that little scout ant in the kitchen, I am sorry to say that it must leave, and immediately. Usually I meet another one fairly soon, but if I miss the scout I could one day be greeted by a steady stream of ants marching one by one through the door only a few feet away from the kitchen and the all-you-can-eat ant buffet.

The second summer we lived in this house we realized that this must be some sort of ant crossroads; we simply get a lot of ants here. As someone who doesn’t use commercially produced chemicals, I dove into ant-related research to find a chemical-free way to say no vacancy to the ants. I found a lot of advice out there, and have tried this and that, but here are those tricks I found useful for me.

Ants do not like mint, and this was lovely news, because Melanie loves the stuff. Last year I posted the recipe for Repell”ant” (You'll also need this link to start the recipe). I keep this spray mixed and at the ready all year long, but when summer arrives, I still need to step it up. We have planted a lot of mint around the foundation of our house, and as anyone who has planted it knows, once you plant mint, you have it forever and it takes over everything. Well, that’s ok, I like it. There are many different varieties of mint available so it’s fun to plant different types. Ants also avoid thyme, oregano, cayenne, and hot peppers. I haven’t planted hot peppers as a deterrent before, but I have sprinkled pepper flakes along the threshold of my doors and it works rather well. A word of caution: Keep kids and pets away if you use the hot pepper approach.

Another ant related trick is to pour boiling water over the nest. This just sends them a message to clear off. For me, I find that it takes about 2-3 showers of water before they begin to relocate.

As with everything else home-related, maintenance is the best plan. I am diligent about keeping the floors swept and vacuumed to remove any crumbs. Even so, I find I must pick up the pick-up during the hot months so the ants don’t come calling. Also, keeping food removed out of doors is a good idea. Basically, clean up after the barbeque!

As a last-ditch effort, and only when everything else has failed, I mix together about ¼ cup of powdered sugar with a tablespoon Borax and sprinkle around the ant nest. The ants will carry the Borax-laced sugar back to the nest and the queen will eventually partake, and this will kill the nest. It feels a little like ant murder, so I try not to use this unless they have moved too close to the house and I cannot keep up.

These are the simple tricks I have discovered to deter ants. There are, of course, natural repellents available commercially, but after research I discovered that some of these will also kill honey bees, and I just couldn’t be responsible for that. These methods work beautifully for me, and what’s more, I always have the supplies on hand. Now I'll have to tell you what I do with all that mint!

School's Out But It Will Cost You

2010-06-04T10:00:00.001-06:00

School is officially out for the summer season in these parts. I tell you what, I’m ok with this. I know several parents who go nuts - and break the bank – trying to keep their kids occupied for the months ahead. Well, my kids are a bit older now and have level of responsibility with their time. I don’t mean I am sending them out for summer jobs or anything like that, but simply that they are old enough to know how things really work.

I recognize that having the kids at home all summer might be a little burdensome on the budget, but only if you approach it as a burden. I want my kids to have a fun summer, but they also needed to learn that it is not a free-for-all and get-at-all. Chores, reading, and helping Mom are all part of the day, but when the time for fun and treats arise, you better believe I have a budget, but so do my kids. Here is what I did a few years ago to implement a level of sanity to the constant requests for entertainment and the subsequent cash to fund it. I set aside an amount on a weekly basis that they can utilize for their summer fun. Now, I don’t hand over a wad of cash and say, “Spend it wisely, Sweetie.” I keep hold of the actual funds and they have to present their case. They still have to earn the privilege to play as well as to spend, so if they've been slacking, then no go. This allowance might include the soda they just have to have, that milk shake, or that candy bar at the check-out. No, I’m not kidding. Every penny I spend comes from my budget, so I feel like my kids should learn this too, and sooner than later, and better from me than society.

Once my kids have decided they would like to spend some of the budgeted money, and Mom gives it the green light, they need to keep track of what they have spent that week. I set aside money for my kids to fund their own entertainment during the summer, but this is mostly so they learn that Mom is not a bank. If they run out of money, oh well, better budgeting next week, Cupcake.

Do I sound like a killjoy? Nah, I sound like a mom with a budget. Having said all of this, next thursday I am leaving for 12 days - by myself. I have a sneaky feeling that all of this budgeting is going to be tossed out the window, then squished like a bug.

Waste Less

2010-06-03T14:07:00.000-06:00

“Ew, that’s just gross,” was the response I got the last time I mentioned that I wash out zipper bags and reuse them. “Well,” I say, “I just ate the cheese that was inside of it and it was far from gross, so the bag can’t be too bad off.”

I am not going to mount my soapbox today and tell you all why I wash out plastic bags aside from the fact that is saves money, but mostly landfill. Plastic is petroleum based, and with all the hubbub about petroleum right now, I think you’ve heard enough. This is one of my many yet simple ways I feel like I contribute.

So, why do I even use zippy bags? Well, I rarely do. I cannot recall the last time I purchased a box of plastic zipper bags. For food, I try to use glass containers I’ve picked up at the thrift store, or I reuse things like yogurt or sour cream containers for leftovers. I also use such things as jars that have been repurposed. For instance, I have a large, half gallon glass jar that some bean salad came in that now houses the brown jasmine rice I buy in bulk bins. I like it, I think it’s pretty. My adzuki beans are in an old peanut jar, and my sea salt is in a long and tall jar that I’ve had so long now that I cannot remember what it originally held. I have little spice jars that have been living in my cupboards for years and years, but since I buy all my spices in bulk, I just keeping washing and refilling.

Today is garbage pick-up in my neighborhood. I couldn’t help but notice the propped up lids of the over-flowing garbage bins lining the street. My bin is half full with the lid firmly shut. I’m not saying I’m better than my neighbors, heavens no I have lovely neighbors, I’m just illustrating that a little wash and reuse can save a lot more than money. Food for thought.

Let go

2010-06-02T10:34:00.001-06:00

I did mention that my posts would become sparse, but take note that they are about to come to a screeching halt. I have quite a bit that I have left to do before I leave town next week. The journey itself requires some time, but then so does my household and family.

I have been hard at work trying to fill the freezer with breads and such that my family is accustomed to having. I know, they could pop over to the store and pick up a loaf of bread, but honestly, it makes me all kinds of giddy that my husband and kids wrinkle their noses at the thought. So, I have been baking two loaves a day; one for the freezer, one to eat. This sounded like such a great idea two months ago when I had nothing to do! Last night I made soup for dinner (it was rainy) and my goodness, my family ate two loaves of bread! There are only four of us! I unabashedly admit to the bread being rather tasty – sourdough is rather glorious.

So here I am, a week away from my departure and I still have not completed everything I would like to complete and my family is eating bread faster than I can bake it. The other night I became a little nuts about it, and my adorable husband had me in tears – of laughter – because of my behavior. I was frustrated! You see, I need help and I am terrible at asking for help. So yesterday morning I vowed to let some things go; I simply cannot accomplish it all. I have prioritized and simplified, and let me tell you, my list of things to do was drastically reduced.

After I slashed my to-do list, I ventured out into the garden just for the beauty. I love my garden! The plants are small and tender and require some love and attention so I like to go out and say hello a few times a day. The weather here has been mighty changeable so I do fuss over my little plants. I was trudging through the peas looking for a sign of blossoms (it’s been too cold for bees anyway) when I saw something that made me literally fall to my knees with delight.

Dill! Dill I say!

It's so green it almost burns your eyes!

Volunteer dill growing right up next to the peas and along the onions. I love herbs, but I had no idea that I loved them THAT much. I picked some, brought it inside, fried up some various veggies and added the fresh dill. Heavenly! In a way, I feel like my garden gave me a much needed hug.

Cherish You

2010-05-31T19:45:00.002-06:00

I am married to a remarkable man. I know I don’t often write about him specifically, but it is not because I find him insignificant. Today, I need to say a few things about him.

I am a stay-at-home mom; my husband has always encouraged and supported me in this decision. He is a very devoted husband, father, and a rather popular uncle, but I would be remiss if I did not mention that he is also an extremely dedicated engineer. He loves his job and the company he works for, and this part of him enables me to remain at home to care for kids and home. When he needs to travel for work, I miss him, but I know it is what needs to be done.

This is how awesome he is.

He is teaching them something useful,

like how to use duct tape in an emergency

or build a sword from medical waste (we've done this).

He also works his tail off around the house. Today, he and I planted the garden, but all the while he kept asking about what I was doing to prepare and how much homework I had left to accomplish for my forthcoming trip. He also slipped in the fantastic comment that I needed to take off my shoes while in the garden because he knew I’d be much more happy if I did so. Dang it, he was right, and he even handed me my shoes when I went inside a few hours later. He stayed out in the garden and finished things up so I could go in and start on some necessary reading. If this were not enough, this afternoon he stepped into my domain (aka The Kitchen) and asked me to teach him how to feed and care for my sourdough starter so he could keep it fed and thriving while I was away this month. He did it all by himself while I looked on giving direction and he even remembered to refrigerate it when the allotted standing time was up.

He is taking a week off work so I can travel to Florida next week for yoga teacher training, something for which he also supports and encourages. He will care for the house, the kids, my houseplants, my herb garden, my sourdough starter. He will do laundry, mop floors, and scrub toilets, and he says about it all, “It will help me appreciate what you do all day; you work hard, too.”

This is the man I married.

That Dress

2010-05-29T20:09:00.001-06:00

As it turns out, if you stand on your head the day after the full moon your iron will spontaneously begin working. Seriously, because I stood on my head this morning and the full moon was indeed last night, and lo and behold, if I tweak the cord at the just the right angle, my iron will work for about 2.3 minutes! This is glorious news folks for I was able to be patient with my ironing troubles long enough to finish The Dress. Yep, capitalized!

When I bought the fabric a few months ago, I got it for the singular purpose of playing around with it to acclimate myself to my new dress form (to be referred to herein as Persephone, because that’s her name). Cut, fuss, cut, sew, play, tape, sew, sew, sew. Unpick. A lot. I really had no intention of doing anything other than make a dress from start to finish with no pattern. I mentioned here a while ago that I needed to use the width of the fabric thus saving the length to be able to make the dress long enough (I’m just not a short dress kind of girl). When I figured this out, I knew I couldn’t make any of my patterns work. Enter: The crazy idea that I could just make it up as I went. It was fun, it really was, but it was crazy.

Then, the funniest thing happened. I was informed that I would need something white to wear in the immediate future. (I’m being deliberately vague with details; I’m just bypassing for now and will divulge when the moment is right.) No, not THAT kind of white dress, I’m already married! Anyway, it was kind of a funny moment for me as I already had half a white dress hanging around Persephone. Talk about serendipity! It felt a little like providence until I realized I had a deadline.

I’ve never done this “make it up as I go” with clothing before. I do it all the time with other sewing projects; I made a fabric wallet a few days ago – made it up! In the past two weeks, I have unpicked the bodice from the skirt portion at least seven times. I have redone the gathers on the front of the bodice four times, and twice on the back, which was after I realized that the dress was way too big on me and needed gathers in the back. I had to keep inching it in! I know, this should be gratifying that I had to take it in instead of letting it out, but I’d rather serendipity smack me again and just have it all work right the first time. But this is far removed from my line of thinking, and I knew there would be work involved if I was to make it not only work, but make it wearable.

I have dedicated some time each day to the dress, even if only a few minutes. Last night as I walked into the sewing room, I saw that it was still going to be far too big for my body; the waistline seam was just too roomy and I had no more room to take it in without completely messing up the shoulder seams and therefore the sleeves. And allow me to say I did a great job on the sleeves! At this point, I wanted to cry, I really did. The reason behind finishing it means a lot to me, more than I can express here. After some thought, and a little more thought, I was just about to give up, when I thought of a trick I could employ. I wasn’t thrilled with it, but it would keep the dress where it needed to be, and keep me from swimming inside of it. Ties. I hate ties, but ties it had to be.

Gathers AND ties. Bleh.

The picture does not do the sleeves justice.

And it still looks too big!

So, it’s done. I just finished the hem. I haven’t tried it on yet, I need to wait for the strain to pass first. I’m thinking this dress will look fabulous hidden underneath the fantastic orange Pashmina my sister just brought me from New York. Oh, did I say hide?

They Do Come In Threes!

2010-05-27T12:43:00.000-06:00

Do you remember when I first mentioned the death of my refrigerator? Then the computer? Well, it is with a very heavy heart that I announce the passing of my beloved iron. The first two items have not ruffled my feathers, but my iron was an extension of me! I love that thing. Do you see that dress on Persephone (the dress form)? Yes, it’s the same one that I posted a while ago, but now it seems I have a reason for finishing it instead of just playing with it. How can I do this without my iron? Oh nuts!

Roasting Vegetables and a Cheap Trick

2010-05-24T11:49:00.000-06:00

Since I have yet to go grocery shopping to fill that new fridge, I had some serious dinner issues last night. As I reached for the potatoes to toss in the oven to bake (always a good “what’s for dinner” stand-by) I saw I had some baby red potatoes left. Almost immediately, I had visions of carrots, parsnips, and leeks roasting in my head. These were the only veggies that survived the freeze. So, roasted vegetables for dinner! Roasting vegetables concentrates their sugars and makes them so incredibly flavorful that you could drool if not careful.

I toss the cut up veggies into a big bowl,

drizzle with olive oil, then sprinkle with salt and pepper

and any desired herbs – oh how I desire herbs!

Give it a stir, then pour into an oiled baking pan.

For my altitude, I bake for about an hour at 400°F.

Give them a stir about every 20 minutes.

But, for the first 30 minutes, I cover them up.

Here is my waste-no want-not tip of the day:

I don't use foil.

This is my frugal and waste-free alternative.

Use a baking sheet.

Who cares if the sheet gets oil on it,

you can wash it!

My love affair with parsnips continues.

The ever-changing weather of my world

2010-05-22T08:12:00.000-06:00

I know, another picture from my washroom window, but snow below the 5,000 ft. level on May 22 is funny and I appreciate a good laugh. It delights me that Mother Nature is so changeable. I told my husband earlier in the week that my instincts said to hold off on planting anything further in the garden. Maybe I have a sixth sense I am unaware of?

May you have a glorious weekend, rain or shine, or snow!

So Cool, Just Not Too Cool.

2010-05-21T08:59:00.000-06:00

Goodbye old fridge with the handle that

we fixed on a weekly basis.

Have a lovely afterlife.

My new refrigerator arrives this morning! I went out yesterday to see what I could see, and the first place I went had one the perfect size, in stock, and on clearance. Huge sigh of “Someone is watching over me.” They even had next day delivery – FREE! Wonderful, isn’t it? And, there is a $50 rebate from the manufacturer and a $20 rebate from my energy supplier. Ok, it made the whole purchase easier to swallow, unlike frozen milk which is just gross. Ditto frozen lettuce. I make my own facial toner and moisturizer (seriously, you’re surprised to hear this?) and they were both frozen solid as well. My skin was not happy, my tummy was not happy. My kids, on the other hand, thought the frozen juice was this side of awesome. My budget is, well, sanguine.

This picture is in the correct position;

my hand is resting against the counter.

This is what my fridge has done to everything inside

of it for the past three weeks.

A situation such as this makes me grateful for my chosen way of life – the frugal, pennywise way. If I were a spendthrift and bought everything I wanted whenever I wanted it, I would not have had the funds to go out and purchase a new appliance when needed. As you all know, I do try to make things work (e.g. the dishwasher) as long as I can. I do believe in getting items repaired instead of simply chucking the old one. The old fridge will be dismantled and recycled (I asked). A compressor on a refrigerator is really costly to repair, and since it’s an older model, I was advised against it. So, I opted for a new model. Cool.

Now, before I move away from this exciting affair, can I ask you, have you checked out refrigerators lately? Oh my gosh! I had so much fun looking at the technology, but mostly because I had no clue what it was for. There was one fridge that was priced at $2899. Ouch, that hurt to type. It had an LCD screen, more buttons than a phone, and a bunch of blinky things; I know it blinked because I kept pushing its buttons. I laughed myself silly when I thought about what the screen was for. My assumption is that inside the fridge there is a tiny camera that projects the innards of the fridge onto the screen so you can see, categorically, that the light does indeed go out when you shut the door!

Frozen Blessings

2010-05-20T08:30:00.000-06:00

Oh gracious, I did give a heads up that I’d be somewhat lackluster in the postings. Why is it, do you think, that just when you need to plan your time and have specifics to attend to, that other things that were plodding along with no trouble, decide to make themselves known? Remember that refrigerator I mentioned, the one that froze all my food? Well, it happened again. I have it turned all the way down and it still behaves like a freezer. My milk was a solid chunk this morning. So, I have the added pleasure of traveling out today and finding a new fridge. I just can’t handle this unknown any further. But, it does get even better – the family desktop computer is toast. I have my laptop, but I really, really do not like my kids to use it. Even though both of them probably know better than I how to use it, I’m a trifle possessive about it. I’d end up with kittens and transformers as wallpaper. Goodness, that just made me giggle!

After the refrigerator is purchased and in place, I have a feeling I’ll feel a lot better about the state of my household. Not that it is in upheaval, but moving in and out of a fridge really isn’t fun, especially when already pressed for time. Gratefully, we have a tiny fridge downstairs that I can stash things in while waiting for the new one to arrive. I also have a deep freeze in the garage. Blessing you don’t realize until they nudge you! Yes, I find the whole affair a blessing.

Anyhow, I am very busy this week. I have much to do. I am moving along with the regular housework as well as my required homework and reading (which I’ve already read, but I’m an overachiever) for my upcoming trip. You know, my yoga teacher once told me that if I became a teacher myself I would find it consuming – what an understatement and I’ve only just begun! Even so, with all this going on, I stepped back yesterday for a while, turned on some Beethoven and baked some bread. To me, there is something so therapeutic about kneading bread dough. I know, I practice yoga, but bread is just an extension of that peace. Making bread is simple, and I find such joy in simplicity.

Omelets

2010-05-17T10:33:00.001-06:00

Omelets have life-saving abilities. Don’t believe me? Try one for supper one evening when you’re famished and just can’t handle another quickie pasta dish. Omelets can hold just about anything and are a great catchall for leftover veggies hanging out in the fridge. You need so few that even the little ends of zucchini and tomatoes will suffice.

This is the one I made last week (I know, I’m slow in posting this, but I’ve explained my slowness already).

Look at those gorgeous eggs!

Half a red pepper, zucchini, green onion bits,

chopped spinach, sun-dried tomatoes and cilantro.

Chop up everything first as it comes together quickly.

Sauté the veggies in a separate skillet until

they are to your preferred doneness.

Two eggs.

I like to whisk the spinach and cilantro into the eggs

along with any seasonings and/or herbs.

Oh my goodness, the herb possibilities!

Swirl the eggs around in the pan until set, then flip.

I add cheese at just about every stage of

omelet creation. There is no such thing

as too much cheese.

Spoon on some of the prepared vegetables and

more cheese if desired, then fold in half.

Yes, more cheese and crowning jewel:

Homemade salsa!

What do you like to put in your omelets?

Scrub The Tub

2010-05-16T08:53:00.000-06:00

Well, I’m in full swing with the yoga homework now. Yesterday I was feeling rather good about it all as I read and studied as the washing machine ran. I got up and folded clothes, started a new load of laundry, then got back to work. Being the organized gal I am, I have made a plan for myself so I can finish the required work without needing to crunch at the end, with the singular exception of one book that will not arrive for a while. I would also really like to retain what I read, so pacing myself it a good idea.

All of this aside, there is still life within these walls and plenty of housewifery going on. Yesterday I needed to clean my bathtub. The big one. With the jets. I wholeheartedly agree with you, I am spoiled. First, I have to clean the inside of the jets themselves: I add water to just above the water intake then add quite a bit of white vinegar, turn on the pump to run the jets, then add an essential oil, either thyme or tea tree. Tea tree yesterday because, quite simply, I was in no mood to smell thyme all evening. I let the jets run for about 10 minutes, then drain the water. I give the tub a quick rinse, then fill it up again to the same point, turn it on again, but allow it to run through with only the water to rinse it all out. Then, once again, drain and rinse. Now, I can clean the inside of the tub itself. Yesterday I used plain baking soda and a sponge. Once I’m done scrubbing, rinse and rinse some more. Squeaky clean is what I’m left with!

A while back, I received a comment (in person) about cleaning with baking soda and it popped into my head as I scrubbed yesterday. My questioner did not think baking soda worked at all. She said she tried it and hated it. Well, ok, she is entitled to her opinion and cleaning methods. No problem. I did, however, ask her why she felt it didn’t work for her. I was honestly intrigued by this as I adore baking soda and am always looking for opinions and ideas for myself as well as helping others. Well, she said it just didn’t clean. I asked her to be specific. She talked me through the cleaning of her bathtub, which is why I believe I thought about this conversation yesterday as I cleaned my own tub. She said she wet the surface so the baking soda would stick to the sides and then sprinkled the soda all over, waited a few minutes, then rinsed. She said she had expected it to clean the grime off like I have said it would. I instantly felt bad for not being too terribly clear about my method for cleaning. This is why I mention this here today. I suppose I had been operating under the assumption that everyone understood that you need to scrub a tub – emphasis on the scrub.

My methods for cleaning house involve the proverbial elbow grease. There is no such thing as “spray on rinse off” in my household. I do not use nor condone chemicals that accomplish this task. I have two hands that can do this work without the use of chemicals detrimental to me, my family, and the environment. I do apologize if I have not been clear that one must employ work to clean. I know, I get a trifle passionate about this at times, but sometimes I just can’t hold it in. I started cleaning this way because it began to make me physically ill when I used commercial products; even walking down the cleaning aisles in stores can make me instantly nauseous. I dreaded my housework and would rush through it and I do not like having this kind attitude with anything, even cleaning. Nothing is drudgery; I truly believe and practice this. I really do feel joy as I clean, but then, I really do enjoy life at whatever moment I happen to be in – standing in the middle of the bathtub with my pants rolled up, sponge in hand, singing out of tune.

And Then . . .

2010-05-14T20:11:00.000-06:00

Do I even need to say anything?

♥

My Day

2010-05-13T13:06:00.001-06:00

My attention was hijacked by this scene this morning.

Yes, this is the view from my laundry room.

Lilacs should be, by all accounts, intoxicating.

Today I am watching my sister’s two oldest girls, while my youngest niece, Samantha, is undergoing surgery. Sammy is 2 ½ years old and has Microcephaly. This is a rare neurological disorder that causes the head and brain to stop growing. Samantha’s case is especially heart wrenching as she does not have the capacity for a long life. Today she is getting a feeding tube; my sister gets up about every 1-2 hours during the night to feed her via bottle but this is not enough to sustain her anymore and she is beginning to lose weight. She also aspirates too much and cannot breath well so must have her esophagus moved in order to facilitate breathing. We are all hoping this will make her more comfortable so she can continue to charm us with her grins and laughter, not to mention my sister can get a little sleep.

So, I am playing dress ups with the 4-year old who just proclaimed me "weird." I started skipping in the parking lot when we went shopping and she said, "Stop acting that way, you're embarrassing me." I love being the weird aunt!

Details

2010-05-12T09:21:00.000-06:00

Last night, as I crawled into bed my husband said, “It smells like curry in here.” Well, it did smell like curry and I liked it.

The recipe I made last night was different, but only due to the addition of the chard; I haven’t ever used chard in a curry. I also had to scale back on the curry paste as my 10-year old daughter does not appreciate the heat.

Rainbow Chard - so pretty.

Baby potatoes

Finished Curry with brown jasmine rice.

There was one aspect of the recipe that I found interesting: The author gave instructions for skimming the coconut cream off the top of the can of coconut milk, stirring it in with the garlic and ginger and reducing it to a thick paste before adding the remaining milk. Ok, I was impressed and it was really rather fun. I used Jack Bishop’s A Year in a Vegetarian Kitchen. I have a few of his books, the Italian Vegetarian being my favorite, but this one is beginning to leave an impression. He utilizes seasonally available ingredients, but it also realistic about it.

And on to another topic: My writing here is about to become unpredictably sporadic. I will indeed try to post regularly as I have been, Monday through Friday, but my life is about to take on something new and requires specific dedication of time. In four weeks, I travel to Florida to begin training for becoming a yoga teacher (I still blink rapidly when I see that). At first, I intended to go specifically for the personal immersion, that is, learn for myself, but then without knowing how, I realized I was only embarking on half of a journey I needed to take. So, I am going for the entire training program. As such, I have some reading and some anatomy homework to complete before I go. I have a rather simple life, so adding these necessary items will not be a burden at all, in fact, I welcome it. I mention it today so all of you lovely readers will know that I haven’t fallen into the soup pot or down a gopher hole. I am excited to begin this new chapter of my life and hope you’ll all stick around. I am and always will be a wife and mother, so that part of me will still be here. As always, should you have a question you’d like me to answer, or a specific topic you’d like me to address, please let me know! In all honesty, I could use some writing inspiration.

Onward!

An Intuitive Cookbook

2010-05-11T15:03:00.000-06:00

I’ve said it before and I’ll say again and again, I love cooking. I don’t know why really, I just do. Before my husband and I were “we,” our dating consisted of going to a grocery store, buying ingredients, and going back to his apartment to cook dinner. Yep, I was frugal way back then, but out of necessity; neither one of us had any money to speak of.

Well, fast forward 17 years (we celebrated #17 back in April) and we’re still doing the cooking at home. My husband does try to cook. Sunday - Mother’s Day - the poor fellow tried, he really did! I was downstairs watching a movie when my daughter came flying down the stairs shouting “Mom, Mom! You’ll never guess what Dad did to the soup!” My husband was hot on her heels and arrived just in time to hear her proclaim “He put chicken in your soup!” I laughed so hard I cried. He just stood there with his face buried in his hands. It was hilarious. So, I watched them all eat chicken soup for Mother’s Day. Breakfast didn’t go so well either, but only because I get out of bed about 4:30 am and there is no way the whole breakfast-in-bed thing would ever work.

Since it has been raining intermittently all day, I have had my nose buried in cookbooks. Well, not that I need inclement weather for an excuse to do this, but it sure beats weeding in the rain (I’ll do this tomorrow because the dirt will be softer making it easier to pull). Anyway, I have these lovely little red potatoes that I’d like to use up, so I started looking for something to try, preferably a new recipe. I went through a few books before reaching for my newest book which highlights seasonal cooking. I glanced at the index first and I saw a recipe title that made my blue eyes bug right out of my head: Potatoes and Chard with Green Curry Sauce. It’s like the cookbook knew exactly what I needed. I have chard in my fridge that needs eating! I adore green curry! And, if that’s not good enough, it even calls for ginger! My excitement to cook dinner tonight is at a fever pitch – you can tell by my overuse of exclamation points. We might have to eat earlier than planned because I don’t know how long I can hold off on this one. This calls for Jasmine rice! I’ll post the results tomorrow.

Outside The Box

2010-05-10T09:32:00.000-06:00

One last post about breakfast before I let this go for a while: Think outside the box. No, not the cereal box (but good idea), but the proverbial box. I often hear people say they love to have breakfast for dinner. Fabulous! I am not a fan of a syrup drenched supper, but it is along this line of thinking I suggest you travel.

There are countless ideas for making lunch and dinner, but for some reason I hear of people eating the same foods over and over again for breakfast. Do you eat the same thing over and over for dinner, each and every day? If you eat a bowl of cold cereal every morning for breakfast then why are you not eating a burrito every night for dinner? I’m not suggesting you eat a burrito every morning for breakfast, but I think you catch my meaning. There is nothing written that says you must have the same foods every day for breakfast. Think outside the box.

What did you just say, mornings are difficult and busy? Says who, you or society at large? Mornings are only busy if you allow yourself to view it as such. Make a plan and use that plan. Think ahead. I know, every day cannot be planned out ahead of time and this leaves no room for spontaneity. Well, the word spontaneous means unstructured, unplanned, and impulsive. This is a lovely thought for vacationing and eating out, but every day? To whittle the word spontaneous down even further, it also means artless. Yes, the 100th bowl of oatmeal in a row might be a little artless. Throw in some toast around number fifty! Something about variety being spicy is hovering within my awareness . . .

Here is what I suggest, and I believe it can be fun. For the next few weeks, review what you are eating for all of your meals. Ask yourself how you could adapt the same ingredients for breakfast. Are you sautéing some vegetables for dinner? How about tossing in a few extra to save for that morning omelet? Same goes for roasted vegetables. Now, look at those same vegetables that go into that omelet; why can’t you eat the vegetables alone? This is just an example. Another is to look at what is eaten in other countries. One of the most spectacular eye openers of my breakfast eating life occurred when I was 14 years old and visiting family in Denmark. There was no such thing as pouring milk onto cereal, they poured yogurt over it. OH MY GOSH! Yum! And this was no Americanized cereal either, it was hearty whole grains with fruit. Clearly it made an impression on my teenaged brain. Do a web search or ask some friends and neighbors, especially those neighbors that come from other places. You know, showing interest in their culture might be the start of a beautiful friendship, as well as some tasty breakfast. And just so you know, I sautéed some spinach to go with my biscuit this morning. It was delicious.

One last unrelated item, this post here is number 200. No, I’m not going to make another list or celebrate in any way other than make the comment that I had no idea I had this much to say. But, if you need a list, you can read my hundredth post twice!

They Come In Threes?

2010-05-07T12:45:00.006-06:00

Really, there are breakfast ideas and recipes forthcoming! Do we all remember that dishwasher I mentioned? Yeah, that one! Well, I started it yesterday morning after breakfast was cleared up, and then went about my merry way vacuuming the house. This took about 30 minutes. When I was finished, I walked into the kitchen to wash my hands, but instead of walking, I hydroplaned into the oven door handle. Yep, it had leaked all over the floor – again! This time, the water ran into the tiny crack in the vinyl on my kitchen floor and caused it to bubble and ripple, and the tiny crack is no longer tiny. I know what some of you are thinking, and no, I did not use foul language (or even fowl language). I cleaned it up, got out a dishpan and tucked it under the door where it was leaking, and then I walked out. I’m just going to have to think about this one.

The Current Plan

Now that you are updated with the latest in this ongoing saga, allow me to tell you what occurred the previous day. My poor refrigerator must be tired of all of this in-and-out nonsense, never getting to spend more than a day or two with produce, etc. So, I can only assume that it wanted a more long term relationship with edibles, so decided to switch sides and impersonate the freezer. Yep, I got up at 4:30 Wednesday morning to a fridge full of frozen foodstuffs; all of my milk, cheese, veggies, yogurt – all frozen solid. The past two days I have been cleaning it and salvaging all I could. Some veggies are ok to freeze, some are not. Those that needed immediate attention received the best I could muster. Needless to say, we’ve overdosed on fresh vegetables the past two days. Everything else that couldn’t get used in time is now simmering in a pot making vegetable broth. You know that saying “When life gives you lemons, make lemonade?” Well, when your refrigerator freezes all your food, make broth.

Soup tonight!

Waffles

2010-05-05T08:33:00.001-06:00

Obviously, it’s Wednesday and with that comes waffles. For some inexplicable reason I am up a little later on Tuesday night and I am an early riser, so by the time I have finished my yoga practice on Wednesday morning, I am grateful to approach breakfast with a plan. I know it seems silly, but it really helps me to have some sort of plan laid out for breakfast. Do you have a plan? If so, I’d love to hear it!

Here is the recipe for the waffles I made this morning. I had planned on a different recipe, but when I arrived in the kitchen, I realized I hadn’t ground any wheat last night therefore had none to cook with. The grinder is a little too noisy for 5:30 am, but I did have some ground oat flour in the freezer from last week’s bread mania.

1 c. Oat flour
1 c. all-purpose flour
1 tbsp. baking powder
½ tsp. salt
½ tsp. cinnamon
2 eggs, lightly beaten
½ c. oil (I used safflower this morning)
1 c. buttermilk
¾ c. milk

Stir together the dry ingredients in a large bowl. In a separate bowl, stir together the wet ingredients. Stir wet into the dry and allow to stand for about 5 minutes - this allows the bran in the whole oat flour to absorb the moisture. Cook in a waffle iron according to your own preference. Keep in mind with whole grain flours that waffles will appear a little darker. Also, I don’t usually add sugar to my waffles. It’s a quirk, but it also causes excessive browning. We had homemade peach syrup on the top this morning. Yum!

Here are a few links to other waffle recipes I’ve posted:

Yogurt Waffles (my favorite)
Buttermilk Waffles
Dry mix to have on hand to make your own in a hurry.

The Price of Breakfast

2010-05-04T08:57:00.001-06:00

Breakfast, especially on a school morning, can be a hectic affair, but only if you allow it to be so. With a little planning, you can ditch the box of cereal. Something tells me that cereal manufacturers won’t like this idea. But, look at the word I just used to describe them: Manufacturer. When you cook dinner, do you call out to the family, “I’ve finished manufacturing dinner, come and get it?” It’s amazing what can happen when you concentrate your vision and look at a single word. Just some food for thought (pun intended).

Here’s what I suggest, especially if you are heavy eater of convenience foods: Break down the prices by units. I‘m going to use cereal as an example, but you can do it with anything. Now, don’t use the serving size on the side of the box yet. Have you ever looked at this? Do you or your family measure out a half cup of cereal and also measure out the milk in one cup increments? I have never heard of anyone doing this. Be honest! Look at how much cereal you pour into that bowl each morning, or better yet, watch your kids do it. I’m willing to bet there is some reckless abandon going on. Before the milk goes in, quickly measure it out. Now, look at the serving size and figure out how much you really have. If the suggested size on the box states a half cup, and you have a cup and a half, then you need to multiply everything by three – you have three times the amount listed. I’m not saying you’re a pig, I’m just trying to help you ascertain the price per serving – the actual serving you are eating. Next, find how many servings per box are listed and use your number and math it out. If it says 15 servings per box, but you’re eating three times that much each sitting, then you’re only getting about 5 servings per box. Finally, take the amount you paid for that box and divide that by your actual servings per box, and this will give you the price per serving. If this isn’t enough to make you see the light, then do this with the milk involved, too. Breakfast can be a rather costly affair when you allow someone else to manufacture it for you. You’re paying a heavy price for convenience. Think about it, and try not to curse me while you’re doing it!

Well, what the heck do you eat then? Well, the oatmeal eater/readers gave some good advice in the comments yesterday. My kids have to eat oatmeal once a week as well as farina (Cream of Wheat is a known brand for that, but I buy farina in 25 pound bags – Cheap!). I also make muffins, waffles, pancakes, biscuits, toast from homemade bread, eggs (scrambled, boiled, fried), omelets, etc. Have you ever made a frittata for breakfast? The number of recipes available are endless. A few years ago my kids and I used a different waffle recipe from the start of school until Christmas break. It was fun! Leftover waffle batter can be slightly under-baked, cooled, and frozen to be warmed later in the toaster. Same goes for pancakes. No, not as good as fresh, but not wasteful and much more healthy than a store bought option for the busy mornings. I know, my suggestions are not new, and have most likely been heard countless times, but have you tried any of them? I challenge you to try something, anything! To start, here is my favorite recipe for granola. As always, if you make it, let me know what you think.

Granola
6 c. rolled grains (oats, etc. Any combination can be used)
½ c. wheat germ
1 c. coconut
¼ c. sesame seeds
½ c. sunflower seeds
1 c. nuts (more or less, as desired)
½ c. oil
1 ½ c. melted honey, divided
1 c. raisins, craisins (any dried fruit)
½ tsp. almond extract
2 tsp. vanilla

In a large bowl, mix grains, wheat germ, coconut, seeds, and nuts. Melt 1 c. honey over low heat; stir in oil. Pour over grain mixture, and stir well. Spread onto greased cookie sheet (if you don’t have a sheet large enough, pour into 2 9x13 pans). Bake at 275° F for 30 minutes. DO NOT OVER BAKE! Remove from oven, pour back into large bowl and add fruit. Melt the remaining honey. After removing honey from heat, stir flavoring into honey, then pour over granola mix. Stir well, pour back onto pan, and allow to completely cool. Store airtight. For a different flavor, omit almond extract, and add 1 t. cinnamon and 1 t. nutmeg (or apple pie spice, or pumpkin pie spice, etc.).

Breakfast

2010-05-03T08:48:00.001-06:00

I’m not going to tell anyone to eat their breakfast, although, dependant upon what you’re currently eating, I might tell you not to!

(Makes me laugh)

I am not a fan of convenience food. This does not mean that I never use it, but it does mean that I try very hard not to. Now, I recognize that one might assume that this is rather easy for me to say since I have the time to cook for my family each morning, and I do, but for one reason only: I make the time.

Feeding my family a descent breakfast is something I take seriously. This might appear to some as though I am bad-mouthing other folks for feeding their kids something other that what I might serve, but no true. You do what you can with what you have, and I bless you for it. But, I offer up this question: Why do you eat what you do for breakfast? I am serious with this question and would like to hear the answers. I’m going to write about breakfast this week (with recipes) and would like some feedback. Do you consistently make commercial cereal and toaster waffles available to your family because it’s easy? Is this the only reason? I’ll say straight off that I do not buy these. We have been known to have the occasional bag of crispy rice because my husband loves his rice/marshmallow squares. He has to make them himself though, marshmallows creep me out a little (it’s the vegetarianism thing).

Anyway, I’d like to hear what everyone is serving up for breakfast each day and why, and I would like some serious reflection before answering. If your answer is because it is “easy” ask yourself what makes it easy and to what you might be comparing that ease; what’s the alternative? As for me, I made whole wheat apple muffins this morning – it is Muffin Monday after all. Here is the basic recipe, but I used all whole wheat flour this morning. So, tell me what you ate this morning. Please?

Mushrooms Are Just Wrong

2010-04-30T13:49:00.000-06:00

For reasons I won’t go in to, I am making a new recipe for dinner tonight. This should not inspire shock and awe, I make new recipes all the time. This one, however, has mushrooms in it. Let me explain something: There is only one thing on this earth that is more horrific than ice cream and chocolate (see yesterday’s post) and that is a mushroom. Any mushroom, take your pick.

The only positive thing Mushrooms

have going for them.

I had to ask where the mushrooms were at the store today. I felt really silly because they are right beneath the eggroll wrappers which I buy all the time. You see, right here is evidence that mushrooms are not part of my awareness. I stood there and blinked at the fungi for a minute before gingerly reaching out a hand to touch one. It didn’t bite me. Now, I’m not completely worthless, I know which mushrooms are reputed to bring flavor to which dish – a complete misnomer, if you ask me. I choose shiitake because they looked more like dirt, which just makes sense to my brain. Although I had the urge to squeeze one, I resisted, but can make no guarantees once I begin cooking tonight.

“Hey Mom, I’ll eat this beet if you eat a mushroom!” Oh, my kids think they’re so smart, they think they’ve got me with the mushrooms. Last Friday, we were out at a restaurant – I know, strange for me – and I was trying to get my son to try my green curry. He wouldn’t budge. So, I speared a mushroom from my daughter’s plate and told my son if he tried my curry, I’d eat a mushroom. I know, this sound a little skewed (or skewered, as the case may be), but it was fun. Well, I ate it on the spot. The look on my son’s face was worth the gag reflex. He tried the curry, and dang it, he loved it like I knew he would. This illustrates how I use evil for good, because mushrooms are evil.

I plan on having a grand time cooking tonight: A little Beethoven to sooth the pre-mushroom jitters, and I’ll probably throw in a little Dancing Shiva while stirring – just one of my many quirks. I know, I know, I have to eat it. So, why am I doing this to myself if I detest mushrooms so? Simply, because I can.

Oh, I'll Scream Alright

2010-04-29T09:13:00.002-06:00

The weather forecast here calls for rain and snow with a high of 45 degrees; it’s currently 36 degrees with snow dusted foothills visible outside the window. So, I ask you, what’s the deal with this:

I’ve been trying to decide why I hate ice cream so much. I can’t stand the stuff. Is it the cold? The flavor? Oh my goodness, chocolate ice cream had got to be the worst thing I could put in my mouth. BLEH! I don’t like chocolate either.

I recall my trips to Europe. I remember visiting the charming city of Rothenburg, probably one of the most amazing places I have ever beheld. I could live there! I’m going back if I have to sell a kidney – wait, maybe a different organ, my kidneys wouldn’t fetch thrift store prices. Anyway, I remember these ice cream confections that we came across. A huge cone, and I mean huge with a capital Two Hands Needed. Five scoops of ice cream – each a different flavor of choice – with these funky little bon bon things wedged between the scoops. As if that wasn’t enough, there was cream and it was whipped. Stop right here, close your eyes, and think about what I am talking about. Europe. Ice cream. Sunshine. German speakers. Ok, maybe that last bit doesn’t work for you, but it does for me. It is one of those perfect memories that you review in life and wonder what you ever did to have experienced it. It was so prefect that it must have been dreamt. So, is this why I hate ice cream? Is it because I have experienced such bliss and everything else pales in comparison? Perhaps, but I don’t think so. I believe it’s because what I have eaten since then should be called ice crud. I will not elaborate except to say read the label on your next carton of ice cream.

I made the mistake of telling my children this, and knowing me as they do, they challenged me to make ice cream. Real ice cream that actually has cream in it! So, that’s what I am doing today. My calendar has nothing noted and there is nothing pressing to be accomplished today so I am making ice cream.

Heaven help me.

Buckets of Love

2010-04-27T10:30:00.000-06:00

Contained within my 5 and 6-gallon buckets you’ll find the following: Wheat, hard and soft, red and white; rice, white, brown, and jasmine; farina (aka creamy wheat); oats, rolled, whole groats, and steel-cut; split peas, green and yellow; beans, great northern, pinto, black, navy, kidney, chick peas (garbanzo), lentils; non-instant dry milk, semolina, high-gluten baking flour, unbleached white flour, whole rye kernels, white rye flour, sugar, and baking soda.

I just listed everything I have right now in the house and I use it all. From where I am sitting, I can see the rye bread rising on the kitchen counter! Now, keep I mind that I cook and bake – a lot! I make as much as I can from scratch, so it is natural for me to have so much on hand.

Consider this: What happens when you run out of sugar? Do you run to the store immediately, or put it on the shopping list to pick up the next time you go? Either way, you’re out of sugar. When I run out of sugar in the kitchen, I take the sugar container down the stairs with a measuring cup, pop open the lid of the sugar bucket, and fill up. Essentially, I am my own warehouse. I use it often enough that is never spoils so buying it in quantity makes financial sense.

I refilled my rolled oat container this morning.

Small container lives in the kitchen pantry,

bucket hangs out downstairs.

Like my awesome pink rug?

Here is how I buy beans

(Yellow split peas, as the case may be).

I picked these up last month and have been

saving it for a picture to share here.

Once I have washed and sanitized the bucket, I pour the beans (or what have you) into the bucket. Simple, anyone can do it. Just make certain the buckets are safe for food use.

I keep several bucket wrenches and a rubber mallet

with my buckets to make my life easier.

Once I have filled the bucket and placed the lid, I tear off a small piece of tape and write the month and year of the purchase. This helps me to remember when I bought it so I can use up the oldest first, as well as knowing the possibility of an upcoming sale price. Most stores have sales on the same items at the same time of year. Don’t believe me? Test it out. When the bucket it empty, I remove the tape and wash the bucket. Less packaging to throw out, too.

Life is good.

Shelved

2010-04-26T08:35:00.001-06:00

There was a comment made that if I store something for any period of time then isn’t it indeed storage regardless of what I call it? Well, this is true. As I have said, this is the way I view my own personal method regardless of what anyone names it. I got out of the mind-set long ago that what I have on the shelves of my basement is food storage. I use it daily, therefore I saw no brilliance in referring to it as storage. Naming it my Extended Pantry made it so I remembered that I had other items out my direct sight. I have about 400 pounds of wheat in my house and do you think I will use all of this within the year? Heavens no! So, it waits in the basement. Wheat does indeed keep well if properly cared for. Did you notice that I didn’t use the term “stores well?” I simply find that some terminology has negative connotations. Having said that, I fully expect someone to try and trip me up and get me to use the word storage. Well, I will use it and do use it, I have to or no one would understand what I’m talking about (admittedly, this happens a lot).

My point is this: If you want to keep food storage or an extended pantry (same thing, I know) just buy what you eat and eat what you buy. Don’t wait to use it and don’t waste it. Now, I hope I have cleared that up, but if not, please ask again and I’ll try again.

Now that I have gotten that out of the way, let me tell you what I keep on my shelves. Around the area where I live, food storage is big business. There are rows upon rows of dehydrated this-and-that available to line your shelves. Then there are countless books to tell you how to store it and then eventually cook it. You can probably even find an apron to match. Well, I’m not going to buy any of this stuff.

Keeping a supply of foods on hand can be problematic for someone who cooks fresh each day and makes pretty much everything from scratch. This is where my “storage” differs.

First, I am an avid gardener. I was out early this morning chatting up my strawberry plants. I make jam out of every fruit I can get my hands on. If the fruit can be canned whole, I’ll do that too, all while my family and I stuff face with the fresh stuff. There is simply too much to be eaten before it spoils. I deliberately plant too much anyway. I love to share what I grow and then I bottle the excess for use in the winter. I think my single most favorite food on this earth is tomato soup. One 32-ounce bottle of my home grown tomatoes makes a batch of this soup. When I am in the middle of bottling season for tomatoes, as I am counting jars, I usually shout out “Woohoo! 40 batches of soup this winter!” Whatever we happen to grow, or whatever others may share of their abundance, I bottle it. I also have a dehydrator. Why buy these foods when I can do it myself? I dry my herbs – a lot of herbs! I also dry apples and make fruit leather. People have been doing this for centuries, but it’s nowadays that one might be viewed as a little silly for taking the time to do this when it’s available on grocery store shelves. If I can bottle or dehydrate it myself, then I will. There are some exceptions. Corn is one of them. I cannot find a supplier for corn and I do not have acreage to grow it, so I use store bought canned or frozen corn, but only if I can get a brand that doesn’t add sugar or chemicals and can get it decently priced. I also purchase tomato sauce and paste as most of my tomatoes end up in salsa, chili sauce, or soup.

Other items I buy in bulk to line the shelves are powdered sugar, brown sugar, baking powder and baking soda, cornstarch, and canning supplies. These are all things that I use constantly, so when there is a sale, I load up. And I mean load up! Why ever not? If I see chocolate chips on sale, I buy ten bags. Since I make cookies for my kids lunches (yes, I make their lunches, too) the occasional chocolate chip cookie is a welcome treat for them. I mentioned herbs, but those I cannot grow I buy in bulk along with my spices. Since I cook quite a bit, buying these items in bulk not only makes them available for that urge to try a new recipe, but it saves countless dollars as well as packaging. Honey, tea, cooking oils, pineapple, pasta, and olives, just to name a few more things that line the shelves.

The one thing that every item has in common is the price I paid for it. When it is on sale, I buy it and I buy a lot of it. I don’t run out of tomato sauce because I buy a case of it, and I have a predetermined amount I get to when I begin to watch for a good price, but I’ll certainly buy some more if a good price comes a long before I arrive at the “must buy more” amount.

So, if you considered what I have mentioned, it is all food stuff that you’d likely find in kitchen cupboards and pantries. It is all food that I use, so I buy it thus making it available. Since this has turned into a rather lengthy post, I’ll leave off for the day and tell you all tomorrow what I keep in all those buckets!

Wheat

2010-04-22T08:07:00.002-06:00

Wheat: what to do with it all? I am not even going to attempt to tell you how much you should keep on hand – that is a subject I do refuse to breech. Amounts are highly specific to family size, budgets, and the space it will occupy. I will say that I have a lot, but I use it almost everyday. Most of it hangs out in the basement in my extended pantry, but right now on the floor of my kitchen pantry I have three 5-gallon buckets; one holds dry milk, one holds hard red wheat, the other hard white wheat. They are there, quite under foot, and seen each time I open the door. Well, hello Mr. Bucket O’Wheat! Mr. Bucket is often dragged a few feet away into the washroom to have a play date with the grinder. Oh my goodness, I love my grinder! Freshly ground wheat; right here, right now. Perfect nutrients unaltered by the middle man with no packaging to toss, not to mention cheaper. What’s not to love? Freshly baked whole wheat bread direct from the oven is enough to weaken the knees of any man (especially mine).

My kitchen pantry

I am not suggesting that you dash out and buy a grinder this very minute, but if you have wheat, and intend to use that wheat for flour, then I at least propose you start putting away some pennies to purchase one. You can grind more than wheat; corn for cornmeal, oat groats for oat flour, rice for rice flour, chick peas for Besan flour, etc. Now that I have owned and regularly used a grinder I could never go back to pre-ground and pre-packaged wheat flour. There is such a huge difference not only in flavor but nutritive quality and baking performance.

My personal version of the daily grind.

Perhaps it’s time to give wheat a try, or another try if you’ve had a bad experience. I recommend you read up on wheat, the various types and classes, and what you can and cannot bake from each. We learn that baking soda and baking powder are not the same yet similarly used, so the same applies to wheat. Not all wheat can be cooked/baked the same, so it is helpful to have a little information. Briefly, to my knowledge, there are eight major classes of wheat depending on hardness, color, kernel size, and harvest dates: Hard red winter, hard red spring, soft red winter, hard white, soft white, durum, mixed, and then unclassified. Protein contents are generally what you’d look at when figuring out which wheat to use for your desired baking project. Hard red wheat is the highest in protein at 11-15% and also very high in gluten. This is good for making hearty and dense breads. The tannins in the bran are strong giving it its distinct flavor. Many people find this is what they do not like about wheat bread, this strong flavor. Hard white wheat, however, is rather mild tasting, more like enriched white flour. It makes a lighter bread, but often requires a little help for structure (at my altitude anyway). Soft wheat is low in protein, 6-10%, making it perfect for tender pastries, cakes, pie crusts, and the like. Durum is the hardest wheat available and is used for pastas and noodles.

There are many online sources you can use for more information, or check with your county extension. If you already have wheat at home, then I highly recommend you print off something or make a little note to hang somewhere near your cooking/baking center so you can see what you have and know what to use it for.

Now, about this eating of wheat. As I frequently mention, I don’t eat meat. When I first began to venture into this unknown territory, I was reluctant to give up several tasty recipes that used ground beef. So, I began “beefing” up my use of cooked wheat to replace ground beef in recipes. For dinner Tuesday night I made a casserole that called for ground beef and black beans. To replace the beef I increased the beans by about 25% and added a heaping cupful of cooked wheat kernels. This evens out the recipe without needing to alter the liquid amounts. Like I’ve also said, I don’t just remove the meat from a recipe and call it good, I redo the recipe. Should you be a meat eater, this is also a great trick for stretching your ground beef purchases. I used to replace up to half of the called for amount with cooked wheat. Also, cooked whole wheat kernels are a good source for making complete protein combinations, which is a rather important item to know and understand when not eating flesh foods. (Someone remind me to write about protein combinations one day.)

Cooking wheat kernels is simple. I measure out a cup of wheat; red or white is up to you. I pour them into a deep bowl, cover with water, and soak overnight just as with beans. In the morning, drain, then place into a saucepan. Add about 3-3 ½ c. water, turn heat to low, and simmer, covered for about an hour or until the kernels are tender. At my altitude, I find that all of the water does not absorb if I soak them overnight, but the trade off is not having to babysit the pan for hours. When they are tender – eat one to find out – drain, allow to cool, then place into an airtight container and refrigerate. Now you have cooked wheat at your fingertips to add at will to recipes. Like any cooked food, they don’t keep indefinitely, about a week. I add them to soups, casseroles, stir-fry, even breads. Use your imagination. You’ll feel so good about finally beginning to use all that wheat that suddenly you are no longer “storing” wheat, but eating wheat. There are many more uses for wheat, so if you have a favorite use, please share it.

* Here is a link for the recipe for my whole wheat bread.

The Diatribe Continues

2010-04-21T08:59:00.002-06:00

Oh, I’m going to get into so much trouble, but I find that I kind of like it. My only disclaimer is this: This is my opinion. I have learned to view my pantry this way through trial and error. I am often asked what I “do” with my food storage. Well, my reply is usually, “What food storage?”

I begin with the word store. As I mentioned yesterday, I have an issue with the term. Storage: the act of storing something, or the condition of being stored. To store: transitive verb to put something away for use in the future or to fill or provide something with other things; intransitive verb to survive or stay fresh while being kept in storage. Clearly, I own a dictionary (well, more than one).

“Store what you eat and eat what you store.” Yes, I have heard this quote many times and will continue to hear it. I appreciate the lovely comments yesterday including this quote, but I do need to address it, so hopefully no one will take it personally.

Let us conduct a little experiment: Go to your fridge and look or at least think about what is inside at this very moment. Inside mine I find cow and goat milk, soy and almond milk, eggs, cheeses, spinach, leeks, half an onion, carrots, celery, cilantro and parsley, leftover casserole from last night’s dinner, condiments, 3-bean salad, 2 blocks of tofu, lots of butter, and curry paste. How many of you consider this or what you find in your fridge food storage? Did you buy that milk with the intention to store it for future use? From a very technical and nit-picky standpoint you could say yes, but more simply, you purchased that milk to use as you needed it. What about the vegetables? Did you buy them on the off chance you’d make something with them but not care if you ended up tossing most of it because you didn’t feel like using them? Did you purchase those eggs with your well earned cash because the grocery store you purchased them at said you needed them? Did you catch my meaning? I do not know anyone, nor have I heard of anyone EVER doing their food shopping with such an attitude. Why on this green earth would you do that with other food? Is it not worthy of our attention because it lives not inside the fridge or kitchen cupboards?

Back to the word store: Yes, I “store” my eggs in the refrigerator, but I do not call the fridge “food storage.” I do not store what I eat and eat what I store. I eat what I buy and buy what I eat. See the difference? To some this may appear as though I am splitting hairs, but I don’t believe so; it is all in the way you perceive things. Like many parents, I get a little nuts when my child tips half their supper into the trash can, yet it appears to be acceptable to toss buckets of wheat and cases of dehydrated potatoes because you didn’t use them. I find no difference in the two examples; it’s all wasted food. Why did you buy that supper on the plate? Simple: To feed and nourish your child. Well, why then did you buy that wheat? Only you know the answer to that.

I warned you, I have a strong opinion about this. I find that it doesn’t take much to rearrange one’s attitude towards this subject. With a little time and a little adjusting, you can make it work so you have the food you need and enough of it for emergencies, all with out breaking the bank or your spirit.

Tomorrow, I am going to explain my view of wheat. I buy wheat, I grind wheat, I eat wheat. So does my family. Did you know you can eat wheat? It’s not just for bread folks!

Food Storage?

2010-04-20T08:52:00.000-06:00

I fully expect hate mail for this, but I am going to breech the subject of Food Storage. Yes, it deserves capitalization because it is also its title.

Around these here parts food storage is serious business. You’d be hard pressed to enter a grocery store without seeing at least one advertisement for this-or-that food storage necessity. There is a huge market for it where I live and I tell you what, they sell you what!

Backtracking for a few seconds: You all know by now that I am a frugal soul and that I do not buy the latest and greatest of any given item just because I can. Money, for me, is a tool which allows me to achieve an end, but it is not the end itself. I spend money when the end holds value; the value itself varies from item to item and is also highly specific to me and my family. I offer this reminder so one can more easily understand why my view of food storage is so different.

First, I have serious issues with the term Food Storage. Storage? Storage is what happens to the lawn mower during winter. Storage is what happens to the Christmas lights. Storage is what one does to furniture while in between houses. Storage is NOT what I do with food. One uses food, ones eats food, one is thankful for food. This does not mean that I disapprove of having supplies on hand and in quantity. I firmly believe in having enough food available to live on should something untoward happen to derail my day-to-day life (and it has). I do not, however, believe that you should spend hundreds of dollars on ill-tasting food simply to shove in under a bed only to be used should the need arise. Talk about the supreme waste of money! I know people who have taken out loans to “buy” food storage.

Second issue: I heard one woman say that she felt that having food storage was the same as having life insurance; you hope you never need it, but you should have it all the same, so tossing unused food is not a problem. I was not angry at this statement, but the little unfed faces of the world flashed in my mind when I heard this. I am so grateful I have food every day for my family; I refuse to waste it.

Now that you are ready to lynch me, let me show you two pictures:

Someone just shouted, "Melanie, you moron,

that IS food storage!" Didn’t you? Well my friends,

allow me to introduce you to my Extended Pantry.

For the next few weeks (or until I am finished with the basics), it is my intention to explain my view of this passionate subject. I, too, take this seriously, but I thoroughly enjoy being the odd duck when it comes to food storage ideals. Please, if you have questions or simply don’t understand what I’m talking about, ask away my dears! If you have a tip that works for you, please share it. I'll begin tomorrow.

Firmly Rooted

2010-04-19T12:31:00.000-06:00

Guess what I did today?

I have several houseplants that decided to pout this winter. Since our weather forecast is for sunny skies for two whole days, I figured I’d better dash to the greenhouse (again) and get some soil and pots. My Creeping Charlie became just plain creepy and will not snap out of it. You should have seen me with my spade – it was out of a Psycho movie, I tell you. I hacked and hacked at that clump of soil. Poor Charlie, I’ve been giving him the tough love all winter long, so now what’s left of him is nicely tucked into some fresh soil. Hopefully he’ll still want to hang out with me.

I also have one of those basket full o’plants that one gives when a loved one dies. I have always said I hated this basket, but then it dawned on me that I have three beautiful plants hanging out inside of it. They also received new homes today.

I was ever so tempted to stick my foot into the pot. It was already covered with soil, so it wouldn't have mattered in the slightest. And just so you know how much fun I was truly having, I was wearing my kitchen apron while doing this because I had bread baking at the same time. Find joy in the journey!

I Can See Clearly Now

2010-04-17T12:18:00.000-06:00

After a conversation with a lovely visitor, I feel inspired to tell you all how I wash my mirrors. I know I have mentioned it, but cannot recall if it was in detail. Frankly, I don’t want to reread every post about cleaning to find out. I might be repeating myself, but I do this often.

I use a vinegar and water combination for mirrors. I have an 18 oz. spray bottle that I have marked with one and two cup increments. I pour distilled water up to first mark, and then fill to the second mark with white vinegar. I spray this all over my mirrors (and windows) then I use a squeegee to wipe it off. I hold a cotton rag under the mirror or up against the counter or wall to absorb the run-off. I also wipe along the bottom when finished. If the mirror is splattered with toothpaste (I’ve got kids mind you), then I allow soaking for a bit. When the job is complete, I wipe off the squeegee and hang it up in my washroom closet to dry. I wash the rag with my load of towels. Incredibly cost effective and environmentally responsible. No fumes either!

Yes, this is my bathroom.

A few words about streaks: Who cares? Really, does it matter if there is a little streak on the mirror? It’s a right-sight better than what was there before you cleaned. If you get a lot of streaks then it’s possible you have detergent build-up. If this is the case, then whip up a little vinegar/water solution along with a few drops of castile soap. Clean with this mixture a few times, and then switch over to the plain water/vinegar spray. Simple!

Sticking With It

2010-04-15T08:47:00.001-06:00

Pointing out the obvious, there was no post yesterday. My computer and I were not communicating in the same language and it made for a lengthy morning. By the time I had accomplished what I set out to do, I was ready to move out of the technological world. Here again though!

My agenda for the day includes a little house work and some sewing. I am going to mop the floor (did anyone smile as they read that?). I have embarked upon some serious self-exploration, and as such, I tried to mop my floor on a different day of the week. Well, it threw off my groove. Yeah, I have a groove and my groove says mop today. When the work is done, I can sew!

I am currently working on a dress. Surprise, surprise. I mentioned a while ago that I was the proud purchaser of some extraordinary fabrics. Well, things took an unexpected turn.

I found a 4-yard piece of fabric at the thrift store. I decided to make a dress from this to test out the pattern I had bought along with the sizing of my dress form. Something tells me I’d cry a lot less if I mess up on a $2 piece of fabric rather than my exquisite linen. Good move, Melanie! As I began, I realized the skirt portion of the pattern was in three pieces; this meant that the fabric would be cut down the entire length, with very little of the width being used. I despise wasted fabric! Besides, I already needed to lengthen the skirt, so had no fudge room. Since I had already cut out the bodice, I was committed. I had to find a skirt that would use the width of the fabric allowing for more length but would match well enough to be sewn onto the bodice. I tell you, my skills are being tested.

Sigh.

I have found a skirt in my stash of patterns that will do the trick, but I will have to make pleats – yummy – instead of using gathers. I find pleats to be more elegant anyway. However, I need to make small pleats in the bodice now, too, and I have to pull it all out of my head. Pin, and tuck, pin, and tuck. Remove pins, tuck some more. Remove pins, stick self with pin. Tea. More pins. Take out all the dang pins and watch it all fall onto the floor. Start again.

Hanging on by the stick of a pin, but at least

she's got a skirt on now. So much work to do!

Waistline and neckline, please be good to me.

Q & A Part II

2010-04-13T12:08:00.000-06:00

Q: Ilene asks: I'd like to know where you get your essential oils. There seem to be so many sources, and the prices vary widely. I'd like to know I'm getting what I'm paying for, but it's really hard to tell.

A: Essential oils can be costly. I’ve done my homework. If you’ve been reading my blog regularly, then you know that I am very frugal with my money, but frugality is not - I cannot emphasize this enough - the same as being cheap. I believe what I buy must have value, and this is very important when purchasing essential oils. Oils can be expensive, and turn out to be poor quality. However, I get the majority of my essential oils from Mountain Rose Herbs. They are a fantastic company to do business with and their products are what they claim to be. I highly recommend them, but this is my own opinion and they have no idea that I say this about them. I have used several suppliers, but MRH is my favorite. If you are looking for a less expensive oil, but still a descent product (and I sometimes use their oils for soap) then San Francisco Herb is a good place to begin.

Q: Allison asks the next three questions: Any advice on cleaning/disinfecting granite countertops?

A: I have no personal experience with granite, but as I studied Geology in college (the first time) I do know that granite it on the harder end of the MOHS hardness scale, memory says a 7. This means it is really hard (stainless steel is about a 6 and a diamond is a 10). This means that it can handle a scrubbing. I also know that you shouldn’t use bleach or a glass cleaner or it will dull the sealants. I don’t want to give instructions and have it be incorrect, so please know this is guess work. Try cleaning on the underside of the counter first. If it was my counter, I would try washing with a basic castile soap so there will be no build-up of detergents, and then for stains I would use a hydrogen peroxide and baking soda paste.

Q: How about dusting furniture?

A: The ago old trick of using wool to dust is by far my favorite method. Wool creates static and therefore the dust sticks to the rag. Old T-shirts are another great item to use. The trick with dusting is to do it regularly, and to use a plenty of rags. That is, don’t believe you will dust the entire house with one rag. I tell myself to grab a new one for each room. I know, it seems like a lot, but you’ll just rub all that filth back onto the next piece you’re dusting.

Now, if you’re using a spray-on dusting product for wood – well, you can probably guess how I feel about them. In a jar combine ¼ c. vinegar and a few drops of jojoba oil (or olive oil). Shake to combine then apply to a soft cotton rag to dust. You can add an essential oil if you’d like, especially is it’s been a while since you’ve last dusted. The vinegar will draw dirt out of the wood, and the oil will condition.

Q: I have real hard wood floors - kind of scared to use anything but a wet swifter on them - spot clean mostly - and also have a steam cleaner for them as well.

A: Oh, the dream of having wood floors! I do have a little piece of floor that pretends to be wood though. This is how my grandma cleaned her gorgeous floors, and they stayed lovely for years. Into a bucket she would pour about ¼ c. soap. You can use a commercial product; a pure vegetable-based or castile soap. Then add a splash of vegetable glycerin. She said the glycerin would keep the floors from drying out. Again, I have not tried this in my own house, but did it many times on my grandma’s floor, but that’s been at least 10 years ago.

Q: Kathy asked: Have you always been into simplicity and homemade foods and house cleaning supplies? If not, what persuaded you?

A: I have no idea where to begin. I suppose it all began with butter. I love butter. I was in a science class and we were talking about plastic. The margarine question came up – the one about margarine being one molecule away from being a plastic. We were challenged to put out a container of butter and a container of margarine where ants/bugs could easily find it (where can’t an ant find food?). We were told that the margarine would go untouched. Well, dang that teacher, he was right. We performed all kinds of funny experiments like this. It stuck with me. I think this was my defining moment.

Fast forward: I one day asked myself, if all these cleaning products are frying my skin, then what are they doing to my lungs and to my Earth? Another moment of clarity.

Homemade cleaning products were not initially about saving money, but I quickly learned that it was significantly cheaper. Other aspects of running a green home are not cheaper, but are more valuable to not only mine and my family’s health, but the environment.

Q & A Part 1 Soap Making

2010-04-12T05:16:00.001-06:00

Thank you all for the questions. I received enough of them that I have broken them down into two categories; soap making and everything else. Today, I’ll cover soap making questions since soap has been on the brain lately. I hope my answers will satisfy your curiosity, but in the event you find yourself still wondering, please ask again and I’ll see what I can do to help.

Q: Heather asks, “In your opinion what/where is the best place to start?”

A: Gracious! I always seem to approach things from the side or go through a back door and sneak up on it. Having said that, armed with the knowledge I have about soap making, I would say start at your local library – for the knowledge, that is. First, because it's the frugal approach, and that’s the way I operate. Second, it allows you to browse through some books and become familiar with the language of soap. Yes, there’s a language: Lye, SAP, INS values, cold process, CPOP, superfatting, rebatching, and the list goes on. Don’t let this scare you off, which is why it is helpful to take a look at books to familiarize yourself. The more you see the terminology in writing, the less likely you’ll be to run screaming. Once you are comfortable with what you are reading, begin to zero in on specifics. For example, Lye: what it is and why does everyone always say it is dangerous? Be specific, take notes! Learn about fats and oils and what they do in any given recipe; coconut oil creates lather, etc. You’re not going to be making up your own recipes for a VERY LONG TIME, so don’t fret too much about what certain ingredients do.

Also, you need to become familiar with a lye calculator. Regardless of where you get the recipe, even from a trusted source, you should always, and I mean ALWAYS run the formula through a lye calculator. Once you are familiar with the ingredients, you will know how to plug in the numbers. My favorite is soapcalc.net .

If you simply cannot find anything that lights that spark, or your library has nothing helpful (like mine) then you’ll have to jump online or buy a book. I recommend Anne Watson’s Smart Soapmaking. In my humble opinion, it’s the best soaping book available. I wish I would have known about it before I began, it would have saved me countless hours of research and messed up soap batches. Awesome book, awesome instructions. Get yourself a copy if you’re serious about making your own soap.

Q: Brandi asks, “I’ve heard it’s dangerous.”

A: This question comes up a lot! Oddly enough, it has never scared me. The danger in question is in reference to the use of lye. You’re not going to be Rasa dancing with a cupful of lye in your hand! You will be educated and prepared. You’re going to stir it into distilled water, and then stir into a fat/oil combination, stir some more, then pour into molds, all while wearing protective goggles and gloves. Yes, that’s the watered down version of soap making, but it’s accurate. Lye is just about the most caustic substance around – the opposite end of acid. Basic chemistry! Lye is a term that can be used to describe any caustic base, but the lye used for soap making is called Sodium Hydroxide.

Soap is formed by the combining of fats with lye. There is a chemical reaction that takes place called saponification. This reaction creates glycerin. If combined in accurate amounts, you will have no lye left in the finished product (which is why you will use a lye calculator). From a chemistry standpoint, technically, soap is a salt. The stuff you probably have in your shower at this very moment is not soap, nor is it a reasonable approximation of soap; it’s a solid slab of detergent.

Brandi also suggested I hold a soap making workshop. Well Brandi, I will hold one just for you and the pleasure of your company if payment enough. If anyone else is local and wants in on this, let me know and we will plan something glorious! There will be food. End of that story - for now.

Q: Emily asks: “Where do you buy lye?”

A: Good question! It took me a while to figure this one out myself. Currently, I buy mine at Ace Hardware. It’s in the plumbing section labeled as a drain cleaner. Yep, you read that correctly. When lye is mixed with water the temperature skyrockets to levels as high as 180°F. When dumped into a drain, it can blow any blockages out. (Side note: Dumping boiling water down a drain will do this without a chemical, so will baking soda and vinegar. Read here for my instructions.) As long as the label reads “100% sodium hydroxide” you’re safe to use it for soap making. I had a chemist tell me all about this, and I’ve never had any trouble. If you cannot find it, then there are numerous soap making suppliers online.

A word of caution about buying Sodium Hydroxide: Some retailers will ask for your Identification and limit the amount you buy. Unfortunately, lye seems to be a major ingredient for making illegal drugs. Don’t ask which drugs because I don’t know nor do I want to. I offer the information so it won’t take you by surprise.

Q: What do you use for soap molds?

A: I mold my soap in just about anything that gets recycled. That is, I already buy quarts of cream and buttermilk and have to recycle the carton, so I figure I might as well dump some soap in there and get another use out of it. No, the soap is not a pretty little shape that is worthy of a 4-star hotel, but I am not interested in “pretty” soap. Soap rarely maintains its shape once wet anyway. I see no brilliance in spending money on molds when there is a plethora of items around the house that can be used as molds.

Q: Kathy asked how long my batch of yogurt soap would last me.

A: This is a tricky question to answer. First, I share my soap with others. I don’t think I’ve ever made a batch and not given half of it away! Also, I can make batches as big or small as I need. This makes it difficult to answer it on a per-batch basis. As far as a regular, no nonsense bar of soap is concerned, between my husband and I, a bar of soap will last about two weeks.

The remaining questions concern themselves with house cleaning and “potions.” I will post those answers tomorrow. If you think of any others based on my lengthy answers today, or some to add for tomorrow, please don’t hesitate to ask. Until then!

You're Ridiculous!

2010-04-09T15:05:00.000-06:00

I am receiving some really great questions, and I thank you. I have starting writing out the questions along with their answers, and will post the first batch on Monday. I have gotten enough that I feel it prudent to divide and conquer, as it were. So, keep the questions coming!

Today, I had myself a good laugh unloading the dishwasher. I do not often laugh when the dishwasher is involved, but this had to do with what was coming out of the machine, not the machine itself (grrrr). Here is a picture:

Yeah, this is how many measuring spoons I used this morning. For one meal. This does not include those I put back into the dishwasher. This also does not take into account those I could have used, but just poured ingredients directly into the recipe without measuring (yeah, I do that a lot). It made me laugh because I am constantly saying “where are all my measuring spoons?” My measuring spoons and my cheese slicer seem to live in the dishwasher or sink. I don’t think they ever get put away.

Another laughable occurrence today was the trip to the market for vegetables. I don’t use those plastic produce bags stores provide for most of my selections (except loose spinach and the like). I take a shopping basket, the kind you see unmarried college students using, and I place one in my large cart then place my chosen produce into the smaller basket. This makes it so the veggies don’t roll around in my cart or get smashed. Anyway, I had the little basket up towards the handle (the baby seat location) and I kept putting my head down near the vegetables and smelling them collectively. The scent was intoxicating! As it is the last day of spring break, my kids were with me today, and they saw this happening. “Mom, do you always do that,” my son asks? I replied that I just couldn’t remember if I always do it, but that I often smell stuff while shopping (do not allow your mind to wander to the fabric store – yet). I told both kids that I loved what I smelled and invited them to stick their heads into the basket, too. They did indeed wrinkle their noses at the idea, and I stated laughing hysterically. I laughed because my kids thought their Mom appeared ridiculous, and also because an hour previous I had a conversation about inhibitions. Apparently I harbor no inhibitions about publicly sniffing produce. I eventually grabbed from the basket a parsnip and an eggplant and held them up and told my kids to smell them. They did. Then, I put them back into the basket and told them to smell them again, but they had to put their heads near the basket; this time they complied. Well, wouldn’t you know it, they laughed! “They smell different now, Mom!” Yeah, who says shopping with kids isn’t fun? Don’t answer that.