Sunday, November 8, 2009

Everyday Poems for City Sidewalks Contest


















Saint Paul’s Department of Public Works and Public Art Saint Paul sponsored the 2nd annual sidewalk poetry program and contest again this year. St. Paul residents were invited to enter the contest to have their poems permanently installed in city sidewalks. Poems had to be no longer than 300 characters including spaces. Poems could be inspiring, funny, meaningful, cynical, mundane... anything appropriate for the general public. Over 400 poems were submitted.

Sidewalk poetry’s genesis began with Marcus Young, Saint Paul’s artist in residence. Young conceived the idea in 2008 after learning about the public works department’s annual sidewalk replacement program. Because of age and deterioration, the city replaces about 10 miles of sidewalk each year.

“I like the unlikely pairing of poetry and sidewalk replacement,” Young said. “Sidewalks are clearly a necessity, yet creating beauty and mystery with public art is equally important. We must build well both the hard durable structures of our city and the soft spaces for our collective imagination. That we can do both at the same time is really fun.”

My poem, November, was one of the five poems chosen to be installed. I saw it for the first time today. Hope you enjoy it!


November
Autumn winds drag leaves from the trees,
clog the streets in a dreary finale.
Bare branches crisscross the heavy sky.
Icy rain spatters, ink-blots the pavement.
I settle at the window, stare into thick black flannel,
search the woolly lining of the night for winter.


As of 10/30/09, my poem has been installed
at the following addresses in St. Paul:
2189 E Mitchell
2179 E Upper Afton
2155 E Minnehaha
700 N Hazel
1842 Reaney

Sunday, November 1, 2009

Great-Grandma's Pumpkin Bread Recipe ...











This is my mom's pumpkin bread recipe. She's been making it for years and it's always perfect. It's moist with great pumpkin flavor. I haven't made any yet this fall because I've been busy helping my daughter take care of her new baby, also known as Punkin' since she sported her first Halloween costume yesterday! Her stylish hat might be just a tad too big!
PUMPKIN BREAD
Mix:
1-1/2 cups sugar
1/2 cup salad oil
2 eggs
1 cup canned pumpkin
Sift:
1-3/4 cups flour
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. each:
ground cloves
nutmeg
cinnamon
allspice
Add:
1/3 cup water
chopped walnuts
Bake 1 hour in greased loaf pan at 350*. Double recipe makes 3 loaves of bread if you use 8-1/2” x 4-1/2” pans. One 15 oz. can of pumpkin is enough.

Saturday, October 24, 2009

Perfect Fall Dessert ...

















This easy recipe, from my friend Shannon, made a delicious crisp! I love the addition of the cranberries and walnuts. They give nice texture and color. It would really be nice with a scoop or two of vanilla ice cream ...
APPLE CRISP WITH CRANBERRIES AND WALNUTS
1 cup each: brown sugar and flour
1/2 cup each: chopped walnuts and old fashioned oats
1 t ground cinnamon
8 T (1/2 cup) butter
5 cups cored, peeled and sliced apples
1/2 cup dried cranberries
1/4 cup sugar
1 T fresh lemon juice
Heat oven to 350°. In a medium bowl, mix brown sugar, flour, nuts, oats and cinnamon. Set aside. In a small bowl, melt butter; pour over dry ingredients. Stir til large crumbs form. Set aside.
In another medium bowl, toss apples and cranberries with sugar and lemon juice. Pour fruit mixture into a 2 quart baking dish; sprinkle with topping.
Bake 1 hour. Serve warm or at room temperature.

Easy and Hearty Workday Dinner ...

















I got this recipe from Trader Joe's August-September store flyer. It was so easy I'm almost embarrassed to post it. You could make this harder if you wanted to use homemade chili and cornbread. But this was a great fast and easy meal and really tasty just the way I made it. I did make a few changes, like adding the black beans and the kidney beans as well as the spices. I think I'd add corn to the chili next time I make this. Serves 4-6.
CORNBREAD CHILI PIE
Ingredients:
Trader Joe's Turkey Chili with Beans - 2 cans
Trader Joe's Cornbread Mix (prepare with egg, 1/2 cup oil, 3/4 cup milk)
1 can black beans, rinsed & drained
1 can dark red kidney beans, rinsed & drained
1 tsp. chili powder
1/2 tsp. black pepper
1/2 tsp. red pepper flakes (optional)
Shredded Mexican Blend Cheese
Sour Cream
Preparation:
Preheat oven to 350 F
Spread chili in a 9x13 casserole dish. Top with prepared uncooked cornbread mix, bake 25-35 minutes, until cornbread is fully cooked and beginning to brown at the edges.
Serve piping hot and garnish with shredded cheese, sour cream and your favorite chili toppings.

Tuesday, October 20, 2009

Thick And Hearty Ragout ...


















Now that the weather is getting colder, I've been craving rich, substantial food. Ragoût is a thick, hearty stew of French origin; a similar version known as ragù is made in Italy. Depending on the cook and the region, ragoût can be made with the intention of serving it as a main course, or as a thick sauce to accompany boiled new potatoes, noodles, or some other form of starch.
The defining characteristic of ragoût is that it is cooked very slowly over low heat. The slow cooking allows flavors to develop over time, creating a richly layered flavor.
In terms of ingredients, there are no rules with ragoût. Usually a main ingredient such as meat, mushrooms, or root vegetables is browned in the pan before liquids like water or wine are added, and then various spices such as pepper and herbs may be added as well. Ingredients can also be added as the ragout cooks to ensure that they don't melt away into the stew; the imagination is really the only limit when cooking this dish.

ZUCCHINI-MUSHROOM RAGOUT WITH CHICKPEAS
Ingredients:
2 tablespoons olive oil
1 red onion, diced
2 tablespoons minced garlic (I used garlic from a jar)
3 zucchini, sliced
3 green pepper, cut in strips
2 boxes mushrooms, sliced
2 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1 tsp. red pepper flakes (or to taste)
1/2 teaspoon basil
2 cans (15 ounces each) chickpeas, drained and rinsed
1 can (14 ounces) Italian diced tomatoes
1 can chicken broth

Directions:
Heat the oil in a heavy saucepan over medium-low heat. Add the onion and garlic; stir for 5 minutes. Sprinkle with cumin and stir to incorporate. Saute mushrooms, zucchini, and green pepper.
Stir in chickpeas, tomatoes, and broth. Bring to a boil, reduce heat, season with salt, pepper, red pepper flakes, basil and simmer.

I served this over rice in shallow bowls with hearty French dinner rolls.

Saturday, October 10, 2009

Mmm ... mmm ... good!

















I wanted to make dinner for my daughter and son-in-law, the proud parents of my brand new granddaughter, Nora. I wanted it to be hearty and nutritious and easy. I ended up taking them a big pot of this wonderful soup. It's chock full of good ingredients and it's pure "comfort" food. They can heat up a bowl in the microwave at any hour of the day (or night). I brought along Rosemary bread sticks to round out the meal. Mmmm ... mmmm ... good!
CHICKEN ROTINI SOUP WITH WHITE BEANS AND SPINACH
Ingredients:
Matchstick carrots, as many as you like
1/2 large onion, diced
Olive oil
64 oz. chicken broth
1/2 teaspoon ground black pepper
1 bay leaf
3 cups uncooked rotinni pasta
3 baked chicken breasts, diced
1/2 tsp. poultry seasoning
1/2 tsp. dried leaf thyme
1 can cannellini beans, rinsed & drained
1 can Great Northen Beans, rinsed & drained
3 cups baby spinach
Preparation:
Saute carrot and onion in small amount olive oil. Add chicken broth, pepper and bay leaf. Bring to a boil; add pasta and boil for 5 minutes. Add chicken, poultry seasoning and thyme, simmer for 5 to 10 minutes longer, or until noodles are tender. Remove bay leaf. Add beans and spinach. Serves 6.

Thursday, October 8, 2009

Pink is for girls ...























I've always loved old things. And so does my daughter. Some years ago, my mom got rid of this sweet little Teddy Bear planter she was given in the hospital when I was born. I asked for it because I loved the sentimental connection and I loved it because it was obviously old! I stuck it in the basement until this morning, when I brought it up and washed off the dust. I made a quick trip to Kowalski's for pink sweetheart roses. When I got home, I arranged the roses in the planter. I'll be taking them to our daughter, who just gave birth to our first grandchild, NORA KATHLEEN ... What a wonderful name! And what a wonderful day. Welcome to the world, Nora! And now I'm a grandma!
(NOTE: This precious vintage BABY'S FIRST planter is from Kay Finch Pottery of California, ca 1940 - 1950's. The heart shaped nose is typical of Kay Finch pieces. Kay Finch Ceramics was based in California and operated from 1939 through the early 1960's).