AUNT SH❤E

A collaboration . . .

2012-01-29T12:03:00.011-06:00

This was one of my favorite baking collaborations. My part was easy: I found the recipe in the Penzey's Spice Catalog and gave it to my daughter. She tweaked it just the tiniest bit and then made the muffins. Turns out she doesn't have muffin tins (Note to self: get her muffin tins for her birthday), so she used mini bundt pans. The best part of our collaboration belonged to granddaughter Nora. She was the taster! My girls (daughter and granddaughter) are taking them to Nora's ECFE class tomorrow. It's their turn to bring the treat, and what a wonderful treat it will be!

Dark Chocolate & Cherry Muffins
Ingredients:
2 3/4 cups whole wheat flour
4 eggs
1 tsp. baking soda
1 tsp. almond extract
1/2 tsp. pure vanilla extract
1/2 tsp. salt
1-1/2 cups sugar
1-1/2 cups sour cream
1-1/2 cups sour cherries (see note)
1/2 of a 10 oz bag 60% cacao dark chocolate chips by Ghiradelli
8 Tbsp. (1 stick) butter, room temperature
Directions:
Preheat oven to 400°. Grease and flour muffin tin cups or line with paper muffin cups.
Combine flour, soda and salt in a bowl and mix well.
In a separate mixing bowl, cream together the butter and sugar until fluffy. Beat in the eggs, almond and vanilla extracts, sour cream and dry ingredients. Mix until just moistened (overmixing will make the muffins tough).
Fold in the cherries. Fill the muffin cups about 2/3 full with batter.
Bake at 400° for 20-25 minutes or until a toothpick comes out clean and the tops are lightly browned.   

Note: Sour cherries can usually be found frozen, canned or dried. If frozen or canned, drain off any juice before using. If dried, chop into smaller pieces. We found them at Traders Joe's.   Prep. time: 15 minutes . Cooking time:20-25 minutes . Yield: 24

Recipe from Penzey's Spice Catalog

Garbanzo Bean Salad

2012-01-26T13:06:00.011-06:00

GARBANZO BEANS
Garbanzo Beans, or chickpeas as they are also called, are the most widely consumed legume in the world. Originating in the Middle East, they have a firm texture with a flavor somewhere between chestnuts and walnuts. Garbanzo beans are usually pale yellow in color. These hearty beans are rich in carbohydrates, proteins, phosphorus, calcium and iron.

This is one of my favorite lunches. I make it so often I don't need a recipe. I'm sure you've seen it featured here on my blog in the past. But it's worth taking another look. :)

Garbanzo Bean Salad
Ingredients:
1 can garbanzo beans, rinsed and drained
1 box cherry tomatoes, halved
Thinly sliced onion
2 oz. Crumbled low-fat feta cheese
Dressing:
2 Tbsp. EVOO (extra-virgin olive oil)
2 Tbsp. Balsamic vinegar
1/2 tsp. dried oregano
1/4 tsp. black pepper
Place garbanzo beans, tomatoes, onion, and feta in a bowl. Combine dressing ingredients in a jar and shake well. Pour over the bean mixture and toss. Refrigerate before serving so flavors can meld.

I add pitted Kalamata olives if I have them.

Spicy Vegetarian Chili

2012-01-22T08:19:00.002-06:00

This is a re-post of one of my favorite recipes. I got it from the Penzey's Spice Catalog, Fall 2011. It's always a hit at our house because it's super easy and super delicious. It's perfect for anybody who's looking for lots of flavor and very little effort. Just make sure the can opener is sharp!

Vegetarian Bean Chili
Serves 4 - 6
Ingredients:
1 - 14.5 oz. can Southwestern diced tomatoes with juice
1 can Rotel original tomatoes with juice
1 - 15 oz. can black beans, drained and rinsed
1 - 15 oz. can garbanzo beans, drained and rinsed
1 - 15 oz. can dark red kidney beans, drained and rinsed
1 can whole kernel corn, rinsed and drained (or use frozen corn)
1 - 4 oz. can diced green chilies
1 cup water (may need to add more)
1 1/2 T. ground Ancho pepper (or use chili powder)
1/2 T. ground cumin
1 pinch red pepper flakes (I used more)
Sliced green onions for garnish
Shredded cheddar cheese
Directions:
Combine tomatoes, beans, corn, chilies, water and spices. You won't have to add any salt because of the seasoned tomatoes. Heat to a boil, then reduce heat to simmer for 30 minutes, until the chili has thickened. Serve garnished with green onions, shredded cheese and maybe a dab of sour cream.
(Recipe from Penzeys Spices, Fall 2011)

Note: Ground Ancho Chili pepper is the most popular chili pepper for Mexican cooking. It's not hot, rather richly flavorful, with a beautiful purple color.

Decorate With Vintage Suitcases

2012-01-15T10:59:00.001-06:00

Decorating with vintage suitcases is a hot trend right now. I love the romantic look and feel of them. They're a fun way to add flair to your home. My daughter was fortunate to get several pieces of old luggage from a friend who was down-sizing. The suitcases add a layer of whimsy and style to the vibe of her living room. You can pile them in a corner or under a bench. They make handy little night stands. And they're a wonderful place to store things like craft supplies (think yarn), dvd's, blankets, games, even the kid's art work.

Vintage luggage recalls a slower time, when people traveled by boat and train. Start looking now at local estate sales, flea markets and garage sales to find some of these old treasures. I recommend checking eBay as well.

Stovetop Frittata

2012-01-08T08:28:00.001-06:00

I've been hearing about frittatas a lot lately, but I'd never made one until now. A frittata is a traditional Italian dish. It is similar to an omelet but the filling is mixed within the eggs versus folded inside the eggs. Tom is not overly fond of eggs, but he loved the frittata. I served it for supper, but it would also work for brunch or lunch.

Many frittata recipes require flipping the entire frittata (big hassel) or transferring the pan to the oven to finish off. This requires neither effort, so anyone can make it with a simple non-stick skillet. The potato slices were slightly crisped and absolutely delicious! And all that melty, gooey cheese was so comforting and yummy!

Spinach and Potato Frittata
Ingredients:
2 tablespoons olive oil
6 small red potatoes, sliced
1 cup torn fresh spinach
2 tablespoons sliced green onions
1 teaspoon crushed garlic
salt and pepper to taste
6 eggs
1/3 cup milk
1/2 cup shredded Cheddar cheese
Directions:
1. Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
2. In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm. Serves 6.

Black-Eyed Peas for Prosperity and Luck, Y'all

2012-01-01T16:46:00.010-06:00

New Year's Day Black-Eyed Peas
"Eating black-eyed peas on New Year's Day brings good luck for the entire year!"

My husband is from the south, an ol' Texas boy. I remember his mother at her kitchen stove, stirring a pot of black-eyed peas every New Year's Day. Her advice was always the same: Just a spoonful will bring you good luck all year long. I can't say that it always worked but it's a nice tradition.

Eating black-eyed peas on New Year's Day is thought to bring prosperity. In the Southern United States, the peas are typically cooked with a pork product for flavoring (such as bacon, ham bones, fatback, or hog jowl), diced onion, and served with a hot chili sauce. The traditional meal also features collard, turnip, or mustard greens, and ham. The peas, since they swell when cooked, symbolize prosperity; the greens symbolize money; the pork, because pigs root forward when foraging, represents positive motion. I took a basic recipe for Black-Eyed Peas and jazzed it up a bit. I got this colorful, tasty soup:

Ingredients:
1 pound dry black-eyed peas, soaked overnight
48 oz. low-sodium, fat-free chicken broth
2 cups chopped, cooked ham
1 onion, diced & sauteed
1 bag matchstick carrots
1 (14.5 ounce) can Italian diced tomatoes, including juice
1 can Rotel tomatoes, including juice
1/2 tsp. pepper, salt to taste
1 tsp. oregano
few good shakes Tabasco
1 bag baby spinach

Directions:
1. Place peas in large soup pot. Fill pot with water. Sort out any hard or misshapen peas, or anything that looks like it doesn’t belong. Bad peas usually float to the top. Let stand overnight (at least 8 hours). Drain soak water, rinse peas in fresh cold water.
2. Place soaked black-eyed peas in 8 quart pot. Add chicken broth and 2 cups water. Simmer gently with lid tilted until desired tenderness is reached, about 1 hour. Skim off foam.
3. Stir in ham and sauteed diced onions, carrots, canned diced tomatoes and Rotel. Season with pepper, oregano and Tabasco. Bring all ingredients to boil, reduce heat and simmer on low heat for another hour. Add 1 bag baby spinach to pot and allow to wilt, about 1 minute. Serve with cornbread.
Original Recipe Yield 16 (1/2 cup) servings

Poem: "Snow, Aldo" by Kate DiCamillo

2011-12-31T08:34:00.002-06:00

One of my favorite poems is this tender piece by Kate DiCamillo, author of Because of Winn-Dixie.

Snow, Aldo   
Once, I was in New York, 
in Central Park, and I saw 
an old man in a black overcoat walking 
a black dog. This was springtime 
and the trees were still 
bare and the sky was 
gray and low and it began, suddenly, 
to snow: 
big fat flakes 
that twirled and landed on the 
black of the man's overcoat and 
the black dog's fur. The dog
 lifted his face and stared
up at the sky. The man looked 
up, too. "Snow, Aldo," he said to the dog,
 "snow." And he laughed. 
The dog looked 
at him and wagged his tail.

If I was in charge of making
snow globes, this is what I would put inside: 
the old man in the black overcoat, 
the black dog,
 two friends with their faces turned up to the sky 
as if they were receiving a blessing, 
as if they were being blessed together
 by something
 as simple as snow 
in March.

Good morning, Honey!

2011-12-30T11:38:00.011-06:00

Last week, we were the lucky recipients of a box of gorgeous citrus fruit from Florida, from our new daughter-in-law's mother, as well as a jar of Tupelo honey. The oranges and grapefruit were super sweet and juicy, a really wonderful winter treat. And let me say a few words about the Tupelo honey. It is honey perfection, the gold standard by which all other honeys should be measured. (Oh dear, does that sound disloyal to Minnesota honey, made from happy Minnesota bees? Well, let me try to make amends and say they are both quite delicious, and lovely in different ways.) Made from White Tupelo trees which bloom every spring in Southeastern Florida swamps, Tupelo honey has a rich sweetness "like a thick, slow-moving river of liquid sunshine." Isn't that just the best analogy ever???

This simple little three ingredient recipe is amazing. It was almost like eating a warm dessert. The honey and baking really mellowed the tartness of the grapefruit. It was fun to make and even more fun to eat. My mother tells me my grandmother used to make this years and years ago. I guess the old saying is true: Everything old is new again! Comforting words!

Cinnamon-Honey Grapefruit
2 servings
Ingredients:
1 medium grapefruit
2 teaspoons honey
1 dash ground cinnamon
Directions:
1. Cut each grapefruit in half. With a sharp knife, cut around each section to loosen fruit.
2. Place cut side up in a baking pan. Drizzle each half with 1 teaspoon honey; sprinkle with cinnamon.
3. Broil 4 in. from heat for 2-3 minutes or until bubbly. Serve warm.

You still have time to add these yummy mini sandwiches to your New Year's menu!

2011-12-26T10:49:00.017-06:00

These delicious little appetizer sandwiches can be made the day before you serve them, which is a real plus. Savory ham and Swiss cheese are baked inside rolls with a flavorful spread to form delectable mini sandwiches. They make an amazing appetizer to feed a crowd. We served them instead of a meal on Christmas Eve and everyone loved them. I made three dozen, along with a crock pot filled with meatballs. There was also a spectacular cheese with chutney, artichoke dip with crackers and a plate of fresh veggies and dip. It was so much easier to serve than a dinner and the guests were able to graze and nibble all afternoon. We also served a wonderful array of cookies, bars and my chocolate-cherry cake.

HOT HAM SANDWICHES
Ingredients:
2 Dozen silver dollar buns or other small rolls
48 slices ham (bake ham)
24 half slices Sargento Swiss cheese
1 cup butter (not margarine)
1 Tbs. Worcestershire
2 Tbs. poppy seeds
2 Tbs. mustard
4 Tbs brown sugar
Directions:
Please 2 slices of ham and 1/2 slice cheese on each bun. Arrange sandwiches on a cookie sheet with sides. I line the cookie sheet with foil first. Mix all other ingredients and pour mixture over closed sandwiches. Wrap with foil and refrigerate overnight. Bake (covered) at 325 degrees for 25 minutes, until bubbling. Uncover and bake for 5 more minutes. Watch carefully so the sugar doesn't burn.

Note: Think Super Bowl party! These would be great served along side a big pot of chili.

Only 365 shopping days left . . .

2011-12-26T08:51:00.018-06:00

Somehow, it's the day after Christmas. The presents have been opened and the decorations are due to be taken down, not this week, but next week for sure. The awful month of January is looming. I always feel an incredible let-down when Christmas is over. I love the carols and the preparation and the planning, probably more than the actual holiday itself. I think the highlight for me this year was giving granddaughter Nora a battery operated puppy that walks, wags his tail and barks. The family cat has been in shock ever since she heard the toy dog bark.

We had a buffet on Christmas Eve: hors d'oeuvres and desserts. Daughter and son-in-law provided the place and I brought some of the goodies. I've made this recipe many times in a 9x13 pan, but never in a bundt pan. I think it's my favorite dessert. I got the recipe from a cake box years ago. I had a piece for breakfast this morning, with a cold glass of milk. Perfection!

CHOCOLATE CHERRY CAKE
Heat oven to 350 degrees. Grease bundt pan. In large bowl, gently combine with spoon or spatula the following:
Ingredients:
1 pkg. Pillsbury chocolate cake mix
1 can cherry pie filling
3 eggs, beaten
2 Tbsp. almond extract
Directions:
Bake 45-50 minutes. Cool 25 minutes, turn out and frost.

FROSTING
Ingredients:
1 cup powdered sugar
1/3 cup milk
5 Tbs. butter or margarine
1-6 oz. pkg. (1 cup) semi-sweet chocolate chips
Directions:
Combine the powdered sugar, milk and butter in a saucepan. Boil 1 minute, stirring constantly. Remove from heat. Add chocolate chips. Stir until smooth. Pour and spread over warm cake. Cool completely. Allow frosting to FUDGIFY! You can top this with whipped cream, if you are so inclined.

In the picture below, Nora is showing her new barking puppy to the family cat. If you look closely, you can see the cat under the chair!

Santa and his reindeer sing for you . . .

2011-12-16T16:48:00.002-06:00

An animated Christmas card, and homage to a great song, a great band and a great holiday. Sung by The Drifters. Cartoon by Joshua Held.
 Featuring Bill Pinkney on lead bass and Clyde McPhatter on tenor.

Click here to listen. Sorry about the ad.

A Little Something For You . . .

2011-12-14T13:15:00.005-06:00

Dresden Boys Choir
Es ist ein Ros' entsprungen

"Es ist ein Ros entsprungen" ("A rose has sprung up"), most commonly translated to English as "Lo, How a Rose E'er Blooming" or "A Spotless Rose", is a Christmas carol and Marian Hymn of German origin.

Click here to listen.

Um, hello???

2011-11-12T14:45:00.004-06:00

Just stopping by to say hello and to let you know my break is taking much longer than I originally expected.

I'm sure you already know there are many entertaining blogs out there. Hope you can take time to check out a few of them. Sneak a peek at my blog roll for inspiration.

I'm taking a short break ... but I'll be back soon!

2011-10-12T09:14:00.002-05:00

I'm boring. I admit it. I'm actually boring myself, and that's always a bad sign. That said, it's time for a break to recharge my batteries, restart my engine, get back in the swing. Please don't give up on me. I'll see you soon!

Bringing back one of my old stand-bys . . .

2011-10-11T14:56:00.005-05:00

I came across this recipe in a magazine in my doctor's waiting room a few years ago and I'm embarrassed to admit I tore out the page. But I did it quietly and I don't think anyone noticed. I can now report I'm glad I did it! It has become a family favorite and has a special place in my cooking repertoire. It's a perfect fall dinner, if we ever get fall here in Minnesota. I have the worst feeling that we're going to go from our second summer directly to winter.

MUSTARD ROASTED CHICKEN WITH VEGETABLES
INGREDIENTS:
6 boneless, skinless chicken breasts
5-6 T. whole-grain mustard (I used Mailles)
4 T. low-sodium soy sauce
Kosher salt & pepper
2# bag small baby carrots
1 - box whole mushrooms
3-4 red onions, cut in wedges
12 sprigs fresh thyme (or dried thyme)
6 T. olive oil
DIRECTIONS:
1. Heat oven to 400 degrees.
2. Wash chicken in cold water and pat dry. Combine the mustard, soy sauce and 1 tsp. pepper in a large bowl. Whisk and add chicken to coat. Place chicken in a 9x13 pan.
3. Mix olive oil with 1 tsp. salt and 1/2 tsp. pepper. Add carrots, mushrooms and onion to coat and place around the chicken. Put extra vegetables on a jelly roll pan covered with foil (for easy clean-up). Add thyme to olive oil mixture and lay a stem on top of each chicken breast and place remainder in with the vegetables. You may need more olive oil to coat all the veggies.
4. Roast until the chicken is cooked through and the vegetables are tender, about 50-60 minutes. I served this with brown rice on the side.

Thanks, Steve.

2011-10-06T18:25:00.002-05:00

Apple Logo Tribute
"Steve Jobs set out to change the world, and he succeeded.
Well done, sir..."

{two}

2011-10-02T18:55:00.004-05:00

{one}

2011-10-02T15:43:00.001-05:00

I've Found A New Love

2011-09-29T11:32:00.011-05:00

I've been a huge fan of Zestar! apples since they hit the apple scene a few years ago. Before that, it was the Honey Crisp. Call me fickle, but I have a new apple darling. I tasted a SweeTango apple Tuesday and I'm completely smitten. What an awesome experience!

SweeTango, a blush apple with deep red coloring over a yellow background, is a variety of apple that began showing up in stores the fall of 2009. A cross between Honeycrisp and Zestar! varieties, SweeTango provides its own unique flavor and crunch. The flavor is juicy and sweet with the satisfying “crunch” of a Honeycrisp. SweeTango is a cultivar developed at the University of Minnesota. Breeders spent more than a decade developing this remarkable apple.

I've read that stores across the country are carrying SweeTango apples right now. I found mine at Target, for $2.49 a pound. I promise, they're worth every penny!

{one}

2011-09-24T19:24:00.005-05:00

{one}

2011-09-18T19:12:00.002-05:00

Spicy Vegetarian Chili

2011-09-14T18:04:00.014-05:00

Chili is one of my favorite cold weather meals. I haven't made it for months, but tonight, with the temperature at a crisp 54 degrees, it seemed like a perfect evening to rustle up a pot for supper. I like this easy recipe because it goes together really fast. It's just right for cooks who can't spend hours in the kitchen. And it's so colorful ... it's almost like eating a rainbow, minus the blue . . . although the Ancho chili powder is purple!

Vegetarian Bean Chili
Serves 4 - 6
Ingredients:
1 - 14.5 oz. can Southwestern diced tomatoes with juice
1 can Rotel original tomatoes with juice
1 - 15 oz. can black beans, drained and rinsed
1 - 15 oz. can garbanzo beans, drained and rinsed
1 - 15 oz. can dark red kidney beans, drained and rinsed
1 can whole kernel corn, rinsed and drained (or use frozen corn)
1 - 4 oz. can diced green chilies (I used HOT diced jalapenos)
1 cup water (may need to add more)
1 1/2 T. ground Ancho pepper (I used chili powder)
1/2 T. ground cumin
1 pinch red pepper flakes (I used more)
Sliced green onions for garnish
Shredded cheddar cheese
Directions:
Combine tomatoes, beans, corn, chilies, water and spices. Heat to a boil, then reduce heat to simmer for 30 minutes, until the chili has thickened. Serve garnished with green onions and shredded cheese.
(Recipe from Penzeys Spices, Fall 2011)

Note: Ground Ancho Chili pepper is the most popular chili pepper for Mexican cooking. They are not hot, rather richly flavorful, with a beautiful purple color. I didn't have any so I substituted regular chili powder. Hopefully, next time I make this, I'll have some on my pantry shelf.

{one}

2011-09-11T10:55:00.001-05:00

My birthday lunch ...

2011-09-08T11:50:00.010-05:00

It's that glorious time of year again, autumn in Minnesota, when the foliage blazes red and gold. In my mind, Labor Day marks the end of summer, just like Memorial Day signifies the beginning. I love fall but I've never been a fan of winter, which always, without fail, follows fall. I guess I would have to say that spring is my favorite season, because it means that - YAY - winter is finally over. September also marks the beginning of the school year ... and (drum roll), my birthday. Yesterday was THE day. And amazingly, September 7 is also my mother's birthday. We have shared and celebrated this day together since I was born.

Mom and I had lunch with my brothers and sister-in-law and my husband, Tom. We went to her favorite restaurant where we dined in style. I ordered a chicken sandwich, which was full of unexpected surprises and delicious-ness. I loved the cashews and the fact that it was covered in melty cheddar goodness.

Happy birthday ... to Mom and to me!

Warm Chicken Cashew Salad Sandwich
Chicken salad with toasted cashews atop whole wheat. Topped with melted cheddar cheese.

Gourmet Grilled Cheese

2011-09-05T07:55:00.000-05:00

Grilled Cheese Sandwiches
I just came across this recipe for grilled cheese sandwiches, using two kinds of shredded cheese, and decided to try it ASAP. The recipe makes a lot of filling, so you might want to cut it in half, or plan on feeding your entire neighborhood. The sandwiches are hearty, packed with cheesy goodness and go together in a snap.

Start by combining:
2 cups shredded cheddar
2 cups shredded mozzarella
5 oz softened (room temp) cream cheese
1 1/4 cups mayo
1/2 tsp garlic powder
This forms a nice, gooey, spreadable cheese mixture. Butter one side of bread (I used a good whole grain bread from Target). Spread the cheese mixture on the bread and top with the other slice of buttered bread. Cook on a griddle or in a frying pan until golden on both sides and cheese is melted, molten perfection.

Note: I think next time I make this recipe, I'll add sliced green onions and a dab of yellow mustard, for a little extra zing.

{one}

2011-09-04T00:48:00.000-05:00

Peachy Keen Cobbler

2011-09-01T19:26:00.003-05:00

This is my friend Shannon's recipe. There's nothing better than a cobbler or crisp to showcase the luscious flavors of fruit. I love peaches and this cobbler recipe is a winner.

A cobbler is a baked dessert similar to a pie, with two parts: the crust and the filling, which bond together when baked. Most fruit cobblers are baked, adding crunch and texture to the topping. A version of the fruit cobbler originating in New England, called a grunt or a slump is cooked on the stove top. This keeps the top biscuit dough soft instead of hardening as it would in the oven. The buckle is yet another possible cobbler version and can be made as either a cake batter with fruit mixed in and then baked, or it can be a cake batter that is layered on the bottom of a pan and is topped with fruit before baking. It’s a cobbler in reverse, with cake instead of pastry.

Easy Peach Cobbler
Ingredients:
1/2 cup butter, melted
1 cup flour
2 cups sugar, divided
1 T baking powder
1/2 t salt
1 cup buttermilk
4 cups fresh peach slices
1 T fresh lemon juice
1 t vanilla
ground cinnamon or nutmeg (optional)
Directions:
1. Preheat oven to 375°. Add butter to a 13x9 baking pan. Set aside.
2. In a large bowl, combine flour, 1 cup sugar, baking powder and salt; stir in buttermilk, mix til dry ingredients are just moistened. Pour batter over butter; do not stir.
3. In a medium saucepan, bring remaining 1 cup sugar, peach slices and lemon juice to a boil over high heat, stirring constantly. Stir in vanilla.
4. Pour mixture over batter (do not stir). Sprinkle with cinnamon.
5. Bake 40-45 minutes or til bubbling and golden brown. Let rest about 10 minutes before serving.
6. Serve warm with butter pecan ice cream.

They're baaack!

2011-08-30T10:06:00.000-05:00

At last! My favorite apples are back and available at the St. Paul Farmer's Market. The Zestar! was introduced in 1999 by University of Minnesota (U of M) research scientists. You probably won't find them in grocery stores. I first discovered them two years ago. I wasn't lucky enough to get them last year so you'll understand my current euphoria over having a bag delivered to my door Saturday morning by my daughter. The Zestar! fills a need for a flavorful apple that ripens in August. The most outstanding feature is its sprightly, sweet-tart taste -- with a hint of brown sugar. It's a super juicy apple with a light, crisp texture. I was told they're good for baking, too! If you come across them anywhere, I hope you'll give them a try. I guarantee you won't be sorry!

{one}

2011-08-28T07:22:00.001-05:00

Perfect Sunday dinner . . .

2011-08-23T07:02:00.006-05:00

We had dinner at our daughter and son-in-law's last Sunday. The food was amazing. My daughter is a much better cook than I am, but she had a good teacher (me!). They served green beans and red potatoes from the Farmer's Market, at the peak of freshness and flavor, a tossed salad with juicy Farmer's Market tomatoes and grilled chicken. My contribution was small. I brought Lemon Barbecue Sauce for the chicken. What a magnificent feast.

Lemon Barbecue Sauce For Chicken
1 clove garlic, crushed
1/2 tsp. pepper
1/2 tsp. salt
1/2 tsp. dried thyme
1/4 cup salad oil
1/2 cup lemon juice
2 Tbsp. grated fresh onion (or dried onion in jar)
Combine ingredients in a jar with tight fitting lid. Shake well. May be used to marinate chicken before grilling or brushed over chicken after grilling.

Katie's Garlic Roasted Potatoes
Cut red potatoes into bite-sized chunks. Leave skin on.
Drizzle with olive oil.
Add sea salt and pepper to taste.
Add 6-7 cloves garlic.
Roast in oven at 425˚ for one hour, stirring occasionally.

{one}

2011-08-21T09:02:00.001-05:00

Every Sunday morning, I will be posting {one} photo ~ without words ~ celebrating one special moment from the week.

photo courtesy cjhowie

Storing Tomatoes

2011-08-20T09:10:00.012-05:00

Great Tip From Cook's Illustrated: Storing Tomatoes
Published July 1, 2008, in Cook's Illustrated.

Farm stands, farmer's markets and gardens all across the city are beginning to overflow with summer's bounty. There's nothing better than eating a juicy tomato right from the garden. But how to keep this glut of tomato goodness fresh as long as possible? I just found a great tip from Cook's Illustrated to share with you. It's easy and sounds fool-proof.

How to prolong the shelf life of a tomato:
"We’ve heard that storing a tomato with its stem end facing down can prolong shelf life. To test this theory, we placed one batch of tomatoes stem-end up and another stem-end down and stored them at room temperature. A week later, nearly all the stem-down tomatoes remained in perfect condition, while the stem-up tomatoes had shriveled and started to mold. Why the difference? We surmised that the scar left on the tomato skin where the stem once grew provides both an escape for moisture and an entry point for mold and bacteria. Placing a tomato stem-end down blocks air from entering and moisture from exiting the scar. To confirm this theory, we ran another test, this time comparing tomatoes stored stem-end down with another batch stored stem-end up, but with a piece of tape sealing off their scars. The taped, stem-end-up tomatoes survived just as well as the stem-end-down batch."

From now on, I will be storing these babies stem-end down.

Another cold salad perfect for a summer supper...

2011-08-18T11:33:00.016-05:00

I have a great fondness for pasta. I like it saucy or in salads. I like it served cold or piping hot. When the summer days are sizzling, I find a cold pasta salad like this one makes the perfect supper, and if I'm lucky, lunch leftovers the following day.

Tuna Macaroni Salad
2-3 cups uncooked elbow macaroni
1 can (9 oz) water packed tuna, drained and flaked
1 cup shredded Cheddar cheese
1/2 pt. cherry tomatoes, sliced in half
1 can black olives, drained
1/2 cup sliced green olives
3 stalks celery, chopped
1 small red onion, chopped
1 cup mayonnaise
Yellow mustard (I just squeezed a nice blob)
1/2 teaspoon dill
1/2 teaspoon salt
1/4 teaspoon pepper
Combine mayonnaise through pepper and set aside. Cook macaroni as directed on package, rinse with cold water and drain.
In large bowl, mix macaroni with remaining ingredients. Add dressing. Cover and refrigerate at least 1 hour to blend flavors.

Farm Market Flowers

2011-08-14T08:10:00.009-05:00

Blessed be the late summer garden . . .

Daughter Katie arranged these gorgeous August flowers for a friend. She and Nora bought them at the Farmer's Market located in the parking lot at the old Saint Luke's Church on Summit, recently renamed Saint Thomas More.

The Farmer's Market has a glorious bounty of nature's best right now. Visit your local Farmer's Market if you can.

A Twist On A Classic American Sandwich

2011-08-05T20:11:00.010-05:00

Everyone loves a bacon, lettuce and tomato sandwich, right? Ergo, who wouldn't love those same ingredients in salad form? This tasty summer supper is fast and easy. And only five ingredients! Cook the pasta early in the morning before the day heats up. You can use bottled dressing or make your own. You can add croutons, cooked diced chicken, sliced black olives or diced red onion. Let your imagination, and your tummy, be your guide!
BLT Pasta Salad
Ingredients:
1/2 package elbow macaroni (about 2 cups)
8 slices bacon; cooked & coarsely crumbled
1 cup grape tomatoes; cut in half
1 bag romaine
1/2 cup Thousand Island or Bleu Cheese Dressing
How to Prepare BLT Pasta Salad:
Cook macaroni, chill in cold water and drain. In large bowl, combine macaroni, bacon, tomatoes, romaine and dressing. Serves 2-4.

Why didn't I think of that?

2011-07-26T08:41:00.013-05:00

Inflatable Salad Bar
Here's a handy dandy gadget for your next summer party. This cool Inflatable Salad Bar is the perfect solution for keeping food and beverages chilled for hours at casual parties, tailgating, receptions, graduations, picnics, camping and more. Simply inflate, fill with ice and you're good to go. There are so many great uses for this and the opaque design fits with most any decor. And, if you are using this outside you can cover the food with a tablecloth to keep those annoying little creepy-crawlies away. My brilliant sister-in-law used one of these for a picnic on a HOT July afternoon and it kept everything cold and tasty!

Hmmm, why didn't I think of that?

Hot fun in the summertime ...

2011-07-25T09:15:00.025-05:00

"End of the spring and here she comes back
Hi, hi, hi, hi there
Them summer days, those summer days"

My brother and sister-in-law celebrated their mutual retirement and 60th birthdays with an impressive picnic last Saturday. Of course it was hot but that didn't seem to bother anyone. I think all us Minnesotans are used to being hot and sticky this summer. Mike and Sharon set up an inflatable-bounce-fun-house for the little kids and a live band played sixties-style music. They served keg beer, keg root beer, wine and pitchers of margaritas along with delicious pulled pork and pulled chicken sandwiches. The dining room table was piled high with an amazing array of salads and a nearby counter groaned from the weight of cookies, cherry pie and bars of every description. Life doesn't get any better and I hope the two of them enjoy many happy years of retirement.

I was especially inspired by a unique salad one of the party guests, Kathy, brought. It's gorgeous to look at and features some truly interesting ingredients: sweet corn and blueberries! I would never think of putting corn and blueberries together in a salad, and when you read the other ingredients, you'll be even more surprised!

Kathy got the recipe from TV's KARE 11 News@4. Local chef Amy Shipshock, from Le Cordon Bleu, prepared the salad on the KARE 11 program. I also found it on the Better Homes and Gardens site. The photo below is from Better Homes and Gardens as well:

(Photo from Better Homes and Gardens)

Summer Salad with Blueberries and Fresh Sweet Corn
Prepare ahead, chill overnight
Ingredients:
6 ears of fresh sweet corn, husked
1 cup fresh blueberries
1 small cucumber, sliced
1/4 cup finely chopped red onion
1//4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 Tbsp. lime juice
2 Tbsp. olive oil
1 Tbsp. honey
1/2 Tsp. ground cumin
Directions:
In a dutch oven bring salted water to a boil. Add corn. Cook, covered 5 minutes, or until tender. When cool enough to handle, cut corn from cobs. Combine lime juice, oil, honey, cuming, and 1/2 tsp. salt. Shake well to blend. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro and jalapeno. Pour dressing over all; toss.
Cover and refrigerate overnight (up to 24hrs). Serves 6-8.

Feelin' hot, hot, hot!

2011-07-20T10:29:00.023-05:00

Summer is sizzling! It's so hot farmers are feeding their chickens crushed ice to keep them from laying hard boiled eggs. It's so hot cows are giving evaporated milk. It's so hot potatoes cook underground and all you have to do to eat dinner is to pull one out and add butter, salt and pepper. It's so hot ... well, you get the picture!

Weather like this begs for cold suppers. With a little planning, you can prepare the pasta for this salad at a time of day when the kitchen is coolest (usually in the morning), and finish putting it together just before serving.

Orzo and Chickpea Salad
1 ½ cups whole wheat orzo
1 cup quartered cherry or halved grape tomatoes 
½ cup pitted Kalamata olives 
1 ½ cups (15 ounce can) chickpeas, rinsed and drained 
4 oz. crumbled feta cheese
Salt and pepper to taste
3 tablespoons olive oil 
3 tablespoons cider or red wine vinegar
 1 teaspoon dried basil OR 1 tablespoon fresh minced oregano 
1/8 teaspoon garlic powder OR ½ teaspoon fresh minced garlic 
Directions:
Cook orzo according to package directions. When the orzo has finished cooking, drain off the cooking water, refresh the pasta with cold water, and drain well. Toss together with the tomatoes, chickpeas, olives and chiffonade of fresh basil. Add dressing and feta and toss lightly.

NOTE: I meant to toss some broccoli flowerets in with the boiling orzo for about 2 minutes but I forgot. It would have added color and texture and big-time nutrition.

Easy Peasy Strawberry Jam

2011-07-14T16:00:00.003-05:00

It is as healthy to enjoy sentiment as it is to enjoy jam.
~Gilbert K. Chesterton

This jam is a snap to prepare and makes a perfect hostess gift. Since the recipe produces two jars of jam, you can save one jar for yourself and give the other one away. It keeps for several weeks in the refrigerator, although I'm guessing it won't last that long once you taste it!
EASY STRAWBERRY JAM
1-12 oz. bag frozen strawberries
1-1/2 cups sugar
1/4 cup water
1 tsp. Real Lemon
1/2 tsp. butter
Combine and bring to a slow boil for about 30 minutes. Stir about every 5 minutes while mixture boils. When the mixture starts to thicken, add 1 tsp. Real Lemon and 1/2 tsp. butter. Makes enough for 2 jars of jam.

I can't tune a piano, but I can tuna fish :)

2011-07-10T08:19:00.007-05:00

I finally found a tuna sandwich my husband likes. After forty years of marriage, this is a real breakthrough. I think the deal breaker for him was the Hellman's Light mayo. Plus he loves cheese and you can't even see the tuna there's so much cheese on top. And now that I see my photo I realize I should have sprinkled the tops of the Tuna Melts with pepper ... but I forgot. Too late now! But they were awesome.

Tuna Melts
Ingredients:
4 Hoagie Rolls, split and lightly toasted
1 large can white tuna in water, drained and flaked
1 cup chopped celery (I used a lot of celery. I love the crunch)
1/2 cup sliced pimiento-stuffed green olives
4 tablespoons chopped green onion
1/4+ cup mayonnaise (I used Hellman's Light)
1/4 tsp. pepper, or to taste
8 slices yellow or white cheese, Cheddar, Swiss, Monterey Jack, or American
thinly sliced green onion for garnish
Preparation:
Heat oven to 350°.
Arrange the split rolls on a cookie sheet which has been lined with foil or a silicone baking mat. In a medium bowl, combine tuna with celery, green olives, green onion, and mayonnaise; blend all ingredients well. Stir in pepper to taste.
Spoon tuna mixture evenly over the rolls. Top each sandwich with 2 slices of cheese and bake until cheese is melted. Sprinkle each sandwich with green onion and freshly ground black pepper. 
Serves 4.

Psst! Do you know about the CIA???

2011-07-06T15:29:00.037-05:00

And by the CIA, I don't mean the Central Intelligence Agency. No siree! I'm talking about the Culinary Institute of America, located in Upstate New York in Hyde Park, right next door to Poughkeepsie. The spectacular, sprawling New York campus sits along the majestic Hudson River, 90 minutes from all the wonderful dining opportunities New York City has to offer. From my experience, the CIA can hold its own with any of the big city establishments.

The CIA, a non-profit culinary college, was founded in 1946. It has branch campuses in St. Helena, California, and San Antonio, Texas. An academic institution of higher learning, the CIA offers traditional associate and bachelor's degrees, and the world's largest staff of American Culinary Federation Certified Master Chefs. The pictures I have shared here were all taken at the New York campus.

My husband and I spent the last week of June in Poughkeepsie for our son and new daughter-in-law's wedding. While there, the bride and groom treated a few of us lucky visitors to dinner in one of the award-winning, student-staffed CIA restaurants which include: American Bounty Restaurant, Escoffier Restaurant, Ristorante Caterina de' Medici, and St. Andrew's Café. Reservations are definitely recommended. However, no reservations are necessary to enjoy café cuisine and sumptuous baked goods at the Apple Pie Bakery Café, or casual fare at Al Forno, inside Ristorante Caterina de’ Medici.

We dined in grand style at the beautifully appointed American Bounty Restaurant. Naturally, I had my handy little digital camera ready to capture a few of the beautiful salads and amazing entrees enjoyed at our table! If you ever find yourself in Upstate New York, be sure you visit the CIA for an outstanding gustatory experience!

American Bounty Restaurant: Bounty Caesar, Garlic-Anchovy Crostini ($8.00)

American Bounty Restaurant: Grilled Asparagus and Almond Coated Goat Cheese, Preserved Baby Beets, Dijon Vinaigrette ($10.00)

American Bounty Restaurant: Poached Farm Fresh Egg, Spring Pea Risotto, Asparagus, Tarragon ($18.00)

American Bounty Restaurant: Seared Sea Scallops and Wide Noodles, Wild Mushrooms, Melted Leeks, Meyer Lemon Broth ($26.00)

Happy Fourth of July!

2011-07-03T22:21:00.049-05:00

The Fourth of July is one of my favorite holidays, an enormous birthday celebration where family and friends come together from one end of the US to the other to commemorate the birth of our great country. And it's the perfect time for grilling and having fun in the sun! We had an early Independence Day celebration at my brother and sister-in-law's home yesterday. No one puts together a party like they do. Lots of good food and laughter. They served brats and little "slider" hamburgers with corn on the cob, potato salad, fresh fruit and my world famous coleslaw. Cupcakes, and brownies baked by my son-in-law Chris, for dessert. It was an awesome meal.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

MARGARITAS

One of my favorite hot weather drinks is a margarita. My nephew Joe mixed up a batch of them yesterday. Refreshing and festive! I pass on the salted rim; I don't want the sodium!
Easy Margaritas
1 oz. Cuervo Especial Gold tequila
4 1/2 oz. Jose Cuervo Lime Margarita Mix
1 cup ice
salt
lime wedges
Drink Recipe Preparation:
Rub rim of a chilled margarita glass with half a lime.
Dip into salt to coat.
In a shaker with ice, add tequila and Lime Margarita Mix. Shake vigorously. Strain into glass filled with ice.

You can also make your margaritas with frozen lime concentrate:
Makes 8 - 6 ounce drinks
Ingredients:
2 quarts ice cubes
1 (12 ounce) can frozen limeade
12 ounces white tequila (measure with empty limeade can)
1/4 cup Cointreau
Garnish:
Kosher salt for the rims
lime slices cut in half
Directions:
1. Working in 2 batches, place 1 quart ice cubes in a blender. Add 1/2 can limeade, 6 ounces tequila and 2 tablespoons Cointreau. Blend at highest speed until drink is almost smooth. Pour into a pitcher and repeat with remaining ingredients. Store in the freezer.
2. To salt the margarita glasses, pour a single layer of salt on a salad plate. Moisten each glass rim with lime; dip rim in the salt. Pour margaritas into glasses and garnish with lime. Serve immediately.

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RED, WHITE & BLUE STRAWBERRIES

My niece Teresa and her husband, Jason, brought these yummy strawberries to the party. I've seen them featured on several other blogs. They're a colorful and tasty treat!
Red, White and Blue Strawberries
Ingredients:
12 ounces white chocolate chips
Strawberries
Blue sugar
Directions:
1. Line a baking sheet with wax paper. Pour blue sugar into a small bowl and set aside.
2. Melt white chocolate chips in microwave according to package directions.
3. Make sure the container and the berries are dry; even a little moisture can alter the texture of the candy. One at a time, dip strawberries into the chocolate and then into blue sugar.
4. Set them to harden on waxed paper. If necessary, put them in the refrigerator until set.
Makes 2 - 3 dozen, depending on the size of berries used.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

PRETZEL SPARKLERS

Teresa and Jason also brought these Pretzel Sparklers. To make them, simply dip pretzel rods in melted white chocolate chips or almond bark. Before the white chocolate hardens, sprinkle with red, white and blue colored sugar sprinkles. Place in refrigerator 5 minutes to harden. Martha Stewart has a recipe for them. This makes for a delicious sweet and salty snack. And they look like sparklers!

She's a Yankee Doodle Dandy

2011-07-03T22:00:00.004-05:00

My granddaughter at 21 months

Simple Summer Salad

2011-06-12T19:05:00.016-05:00

There's nothing like a cold summer salad on a hot night, a salad that tastes good and is easy to make. This recipe fills the bill nicely and goes with just about everything. And it doesn't contain mayonnaise so no need to worry about it spoiling in warm weather. We served it with grilled hot Italian sausages today, but it's also great with chicken, steak or barbecued ribs. You can toss it together in a few minutes and then refrigerate before serving.

GARBANZO BEAN & TOMATO SALAD
Ingredients:
1 can garbanzo beans, rinsed & drained
1 can black olives, drained (I prefer to use pitted Kalamata olives but I don't always have them on hand)
1 medium onion, sliced thin
1 pint cherry tomatoes, cut in half
4 oz. Feta cheese
3 Tbsp. olive oil
3 Tbsp. balsamic vinegar
1/2 tsp. dried oregano
1/2 tsp. pepper
1/2 tsp. salt
Directions:
Mix olive oil and vinegar, add oregano, salt and pepper. Set aside.
Combine garbanzo beans, olives, onion, tomatoes and feta. Shake dressing and pour over vegetables. Toss and refrigerate before serving.

NOTE: The yellow onion has a very mild flavor, while the white is a bit more zesty and is used in many Latin American dishes. The red onion adds color and zest to any salad or entrée.

Post of the Month

2011-06-02T07:04:00.023-05:00

Life is getting in the way of my blogging right now, and when that happens, something's gotta give ... and it's my blog! My new goal is to commit to posting one (only one???) recipe a month. Anything more than that will be, well, gravy! And speaking of gravy (nice segue), I could post a recipe for that, too. My mother makes the most fabulous gravy. Unfortunately, it's a skill she didn't pass down to me and is a lost art, as far as I'm concerned.

The recipe below is for a delightful fruit crisp, made with fresh rhubarb from the local Farmer's Market. It's daughter Katie's recipe, one she found in the March 2005 edition of Bon Appétit magazine. The recipe calls for cardamom, a spice in the ginger family with a strong, unique taste, and an intensely aromatic, resinous fragrance. It adds a whole new dimension to rhubarb crisp.

Rhubarb has been around for centuries, is winter hardy and thrives in Minnesota gardens. Tart and refreshing, it actually has many uses. It's been used in medicines and folk healing for centuries. Rhubarb also makes great pies, breads, cakes, cobblers, muffins, jams, jellies and sauces.

You can use rhubarb to clean your pots and pans (no joke!) If your pots and pans are burnt, fear not! An application of rhubarb over the afflicted area will bring back the shine in next to no time. Environmentally friendly too!

Strawberry-Rhubarb Crisps with Cardamom and Nutmeg
from Bon Appétit | March 2005
yield: Makes 6 servings
Ingredients
Topping:
* 1/2 cup old-fashioned oats
* 1/2 cup all purpose flour
* 1/2 cup (packed) golden brown sugar
* 1/3 cup sliced almonds
* 1/4 teaspoon ground nutmeg
* Generous pinch of salt
* 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes

Filling:
* 5 cups 1/2-inch-thick slices fresh rhubarb (from about 2 pounds)
* 2 cups halved strawberries
* 3/4 cup sugar
* 1/3 cup orange juice
* 2 tablespoons all purpose flour
* 1 1/2 teaspoons grated orange peel
* 1/2 teaspoon (scant) ground cardamom
* 1/4 teaspoon ground nutmeg
* Sweetened whipped cream or vanilla ice cream

Preparation
For topping:
Mix first 6 ingredients in medium bowl. Add butter; rub in with fingertips until moist clumps form.
For filling:
Preheat oven to 375°F. Butter six 1 1/4-cup custard cups. Combine all ingredients except whipped cream in large bowl; stir to blend. Let stand until juices form, about 15 minutes.

Divide rhubarb mixture among prepared custard cups. Sprinkle topping evenly over mixture in each. Bake until topping is golden brown and crisp and filling is bubbling thickly around edges, about 45 minutes. Serve warm with sweetened whipped cream or a curl of vanilla ice cream.

To read more: http://www.epicurious.com/recipes/food/views/Strawberry-Rhubarb-Crisps-with-Cardamom-and-Nutmeg-231744#ixzz1O7ruOh2D

Bluebells!

2011-05-14T09:36:00.003-05:00

The blue bell is the sweetest flower
That waves in summer air;
Its blossoms have the mightiest power
To soothe my spirit's care.
~Emily Jane Brontë

The Virginia Bluebell (Mertensia virginica; also Virginia Cowslip, Lungwort Oysterleaf, Roanoke Bells) is a spring plant with bell-shaped sky-blue flowers opening from pink buds. These are blooming in my daughter's garden.

Enchiladas! Ole!

2011-05-13T16:24:00.007-05:00

I got this recipe from my daughter a few months ago. My husband loves anything Mexican so I make it often. It's easy and delicious! I didn't have the beans or cilantro but it was still yummy. I did have sliced black olives to add to the top.

KATIE'S ENCHILADAS
Ingredients:
2 tsp. olive oil
1 small white onion, chopped
1 tbs fresh chopped garlic
2 cans Rotel
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp oregano
fresh ground pepper to taste
1/4 cup chopped fresh cilantro
1 bag Vigo Mexican rice
1 15 oz can black beans, rinsed & drained
1 can whole kernel corn, drained
package of corn tortillas
2 c. bag of sharp cheddar cheese
Directions:
Preheat oven to 350
Make rice, combine with beans and corn and set aside. Heat oil and saute onions for 5 minutes or until softened. Add garlic and cook for a minute longer, but don't brown the garlic. Add tomatoes and seasonings, cook for a few minutes longer. Stir in
cilantro. Warm tortillas to make them easier to roll. Spread 1/2 cup sauce in bottom of pan. Fill tortillas with bean & rice mixture & add cheese. Fold over and place fold side down. Pour remaining sauce over top and bake uncovered for about 15 minutes. Sprinkle on remaining cheese and bake another 5 minutes. Serve with sour lean. Delish!

Buttery Lemon Squares ...

2011-05-11T19:25:00.000-05:00

LEMON SQUARES
Everyone seems to make this recipe but they always remind me of my son, Tom. They were his favorite when he was a little boy.
1 cup flour
1/2 cup butter
1/4 cup powdered sugar
2 eggs
1 cup sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 Tbsp. lemon juice
Heat oven to 350 degrees. Blend flour, butter and powdered sugar thoroughly (I use my fingers for this job). Press evenly in 8x8 or 9x9 pan. Bake 20 minutes. Beat the remaining ingredients together. Pour over the crust and bake 20-25 minutes more. Do not over bake. The filling will puff up while baking but flattens when cooled. Allow to cool before cutting. Sprinkle cooled bars with powdered sugar.

Spring-time Salad

2011-05-10T16:20:00.015-05:00

When I see masses of sunny yellow dandelions on lawns around the neighborhood, I don't think weeds. I think ... salad! Dandelions are in season during spring and summer. April and May are the best months to harvest them for making salads. Dandelion greens - available in your backyard or in some supermarkets - are bursting with healthy carotenoids and vitamins. Younger, smaller leaves will be the nicest, but you can eat any of the leaves. The greens have a peppery, slightly bitter flavor, which can be tamed with the addition of a good dressing. The greens go especially well with sweet tomatoes and salty feta cheese. I particularly like young dandelion leaves mixed into a salad with arugula and spinach. Make sure you know where your greens are from .. you don't want to harvest anything that has been sprayed with pesticides. Same with pets. Try making a salad from dandelion greens, and discover for yourself.

Dandelion Salad
Top with your favorite dressing.
Prep Time: 10 Min
4 servings

Ingredients:
1/2 pound torn dandelion greens (or chicory)
1/2 red onion, chopped
2 tomatoes, chopped
Greek style low-fat feta cheese, crumbled
1/2 teaspoon dried basil
salt and pepper to taste

Directions:
1. In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper. Toss in the feta. Croutons are also a good addition. I dress this salad with my favorite vinaigrette. Hot bacon dressing is another good option.

My Favorite Basic Olive Oil & Vinegar Dressing
3 Tbsp. favorite extra light olive oil (I use Carapelli)
3 Tbsp. balsamic vinegar (I use Alessi)
1/2 tsp. dried oregano
1/8 tsp. pepper
Squirt of lime juice (optional)
Shake well and pour over greens. Toss well.

Note:
Yes, dandelions are safe to eat but like all food, there are conditions under which the food must be grown to be absolutely safe. Dandelions found growing along roadsides, and in other heavily used areas may not be safe. They may have been contaminated by pesticides. Other unsafe conditions are if the dandelions are grown in areas where dogs and cats and other animals frequent and are likely to contaminate. Always wash all fresh fruit and vegetables thoroughly.

Asparagus On The Grill

2011-05-09T11:16:00.009-05:00

Grilled Asparagus with Bacon Vinaigrette
Asparagus and bacon? What a great combo! I got this awesome recipe from my friend, Shan. I'm not sure where she got it. It's wonderful with grilled fish, steaks, pork tenderloin, chicken ... just about anything. It's one of my favorite veggies.
Ingredients:
2-4 slices bacon, cooked and crumbled
3 T olive oil, plus additional for drizzling
1 1/2 T apple cider vinegar
1/4 t sugar
salt and pepper to taste
Red pepper flakes (optional)
1-2 lbs asparagus, trimmed
Sprinkle of favorite cheese over the top (optional)
Directions:
1. In the same pan used for cooking the bacon, add vinaigrette ingredients, through salt & pepper. Cook for a few minutes. Check seasoning and adjust as needed.
2. Meanwhile, preheat grill to medium.
3. Drizzle asparagus with a little olive oil. Grill for about 5-10 minutes in a cast iron skillet or directly on rack, til crisp tender. This requires a gentle touch and some patience but the rewards are great. Serve hot drizzled with vinaigrette. Top with crumbled bacon and a sprinkle of cheese.

Note: To trim the asparagus, cut the ends of the stalks at the bottom. Be sure to trim your asparagus in the area where its greenish color fades. While doing so, be careful not to trim off the spears. There are those who find that snapping off the ends of the stalks is faster than trimming.

Celebrate Your Mom

2011-05-08T07:04:00.003-05:00

My beautiful Mother will be eighty-nine in September. She is a true lady in every sense of the word. I love this picture of her, serene and relaxed, her garden in the background. Her garden is one of those old-fashioned paradises which hardly exist anymore. Mom loves gardening, reading (especially mysteries), cooking, knitting (she makes exceptional baby blankets), crossword puzzles, Bridge, her family and God. She is one of the most spiritual people I know. And you should also know my mom is a huge baseball fan, although she hasn't been very happy with the Minnesota Twins this year! Happy Mother's Day, Mom! I love you.

"Most of the beautiful things in life come by twos and threes, by dozens and hundreds. Plenty of roses, stars, sunsets, rainbows, brothers and sisters, aunts and cousins and friends - but only one mother in the whole world."
~Kate Douglas Wiggin

The Secret Garden

2011-05-07T07:29:00.002-05:00

"However many years she lived, Mary always felt that 'she should never forget that first morning when her garden began to grow'."
~Frances Hodgson Burnett (The Secret Garden)

Bleeding Heart (Dicentra Spectabilis)
Bleeding hearts, with lovely arching foliage and drooping, heart-shaped flowers. The common name comes from the unique shape of the flowers; they look like hearts with tiny drops at the tips. This shot is from one of my gardens, taken last year. Because spring is so late here, the Bleeding Heart isn't blooming yet.

In Praise of Salad

2011-05-06T10:25:00.006-05:00

I like to make huge tossed salads as an accompaniment to almost any meal. And I prefer homemade salad dressing. Salads are easy and add freshness to any entree, from soup and sandwiches to hearty roast beef to grilled salmon. I prefer to use romaine or a mix of baby greens. And because I prefer easy, I usually use the convenient bagged greens.

You can jazz up your salad with all kinds of goodies. Some of my favorite toppings:
nuts (walnuts, slivered almonds, sunflower seeds
sliced or diced cucumbers
green peppers
tomatoes
sugar snap peas
pitted olives (black, green, kalamata)
feta or bleu cheese crumbles
croutons

MY FAVORITE BASIC OLIVE OIL & VINEGAR DRESSING
3 Tbsp. favorite extra light olive oil (I use Carapelli)
3 Tbsp. balsamic vinegar (I use Alessi)
1/2 tsp. dried oregano
1/8 tsp. pepper
Squirt of lime juice (optional)
Shake well and pour over 1 bag mixed baby greens. Add chopped walnuts, thinly sliced red onion, sliced cucumbers, crumbled bleu or feta cheese and toss well.

A-tisket, a-tasket ... pink and purple baskets!

2011-05-05T06:23:00.004-05:00

I have a collection of white tag-sale pitchers of different shapes and sizes I use to decorate different parts of our house. I have displayed them in a row across the built-in-buffet in our Arts and Crafts style dining room. And I've grouped them on a silver gallery tray on a serving cart. A few weeks ago, I was the happy recipient of a dozen tiny baskets. My mother was in house-cleaning mode and I showed up at just the right moment. She wanted to get rid of them and I can never resist hand-me-down goodies. I knew I'd find a use for them and I did almost immediately. I arranged them on the gallery tray with the white pitchers. They were perfect for Easter and they worked for May Day. And I think maybe I can get one more week out of them. I'll display them through Mother's Day. Then it will be time to pack them away until next year.

a-MAY-zing tip ...

2011-05-04T06:53:00.001-05:00

Mustard Jar Vinaigrette
Here's a great little tip I came across recently, a tip that solves one of those pesky problems that keeps me up at night: what to do with the last remaining teaspoon of mustard in the jar. Since it can be almost impossible to get that last little bit out, try this: add 1/3 cup EVOO, 1/4 cup red or white wine vinegar, salt, pepper, minced garlic and herbs to the jar. Screw the lid on tightly and give the jar a couple of good shakes. The resulting vinaigrette tastes amazing and uses up the mustard that would otherwise get thrown away.

Eggs-traordinary Egg Salad

2011-05-03T10:24:00.004-05:00

National Poetry Month and April are just memories! I am feeling extremely proud as I managed to write 30 poems, one for each day of April. I connected with some awesome poets and learned about several new (to me) poetry forms. I can honestly say it was a great experience and I'm looking forward to diving in again next year. But now it's time to transition back to the kitchen and recipes, to go from poetry to egg salad ...

This is my favorite egg salad sandwich recipe. I think it must be the dill, or the avocado, or maybe the tomato that makes it taste so spectacular ... at any rate, they all work perfectly together! I had a few extra eggs left after Easter and this was a yummy way to use them up.

Egg Salad Sandwiches with Avocado and Tomato
Ingredients:
6 eggs
1 avocado, cubed
1 tablespoon mayonnaise
2 tablespoons prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon paprika
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 tomato sliced
8 pieces good bread, toasted
The recipe called for 1/2 minced red onion but I didn't have one. I did toss in a handful of chopped green olives.

Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes - long enough to stop the cooking. Crack and peel each egg. FYI: The fresher the eggs are, the harder they are to peel after boiling. I treated myself to a new egg slicer which makes fast work of cubing the eggs and the avocado. Combine eggs and avocado cubes. Blend mayo with mustard, add dill, paprika, salt and pepper. Add this mixture to the egg/avocado mix and blend gently.

To assemble each egg salad sandwich: place a tomato slice on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast. Lettuce would also be a good addition to these sandwiches.
Make 4 sandwiches.

April Showers Bring May Flowers!

2011-05-02T07:15:00.005-05:00

These gorgeous flowers are an anniversary gift from our daughter and son-in-law. The daffy and forsythia are from her garden. I love the wicker vase she used. I think it's on loan ... but MAYBE not?

"The world's favorite season is the spring.
All things seem possible in May."
~Edwin Way Teale

"Sweet April showers
Do bring May flowers."
~Thomas Tusser, A Hundred Good Points of Husbandry, 1557

It's May ... tra la!

2011-05-01T08:05:00.005-05:00

The Lusty Month of May!
For my first May post, I'm going to go out on a limb and say that MAYBE spring will still come this year. For a while, I've been thinking it had completely missed Minnesota and we wouldn't see it until 2012.

From Lerner and Loewe's Camelot comes The Lusty Month of May, performed by the divine Vanessa Redgrave:

GUENEVERE:
Tra la! It's May!
The lusty month of May!
That lovely month when ev'ryone goes
Blissfully astray.
Tra la! It's here!
That shocking time of year
When tons of wicked little thoughts
Merrily appear!
It's May! It's May!
That gorgeous holiday
When ev'ry maiden prays that her lad
Will be a cad!
It's mad! It's gay!
A libelous display!
Those dreary vows that ev'ryone takes,
Ev'ryone breaks.
Ev'ryone makes divine mistakes
The lusty month of May!

It is certainly no accident that Queen Guinevere's 'abduction' by
Meliagrance occurs on May first when she and the court have gone
a-Maying, or that the usually efficient Queen's Guard, on this
occasion, rode unarmed.

Camelot, Lerner & Loewe's last Broadway hit, opened at the Majestic Theatre on December 3, 1960 and ran for 873 performances.

April is National Poetry Month!

2011-03-31T12:25:00.009-05:00

Each year the month of April is set aside as National Poetry Month, a time to celebrate poets and their craft. I have decided to participate in NaPoWriMo (National Poetry Writing Month) again this year, which means I agreed to write a poem each day in April. Thirty days equals thirty poems! I think it will be a great challenge. Wish me luck and look for me back here around May 1!

❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤

Music For The Weekend ...

2011-03-25T14:13:00.018-05:00

I think its only fitting that your weekend plans include some great, romantic music. If you agree, check this out!

Pink Martini, singing Let's Never Stop Falling In Love.

Pink Martini (love the name) is from Portland, Oregon, formed in 1994 by pianist Thomas Lauderdale. Their inspiration comes from music from all over the world – mixing up classical, jazz and old-fashioned pop. I love their BIG, lush sound!

Lauderdale describes the band's sound as "music of the world without being world music. If the United Nations had a house band in 1962 hopefully Pink Martini would be that band. My hope is that we’re creating exquisite musical wallpaper which can be turned up or down, and played on almost any occasion, from background music to a love affair to vacuuming around the house."

Anyone care to rumba?

Decorating with Birdcages

2011-03-22T08:50:00.008-05:00

I've never owned a bird, but I'm hooked on birdcages. They're whimsical and fun, with a sculptural quality that makes them useful when you need something extra to finish a room. They make wonderful accessories and can be used in many different and unexpected ways.

This birdcage on an end table is tucked in a corner where it adds a charming touch of spring time to the room. There's a tiny willow bird cage inside the larger one for even more interest.

Super-Duper Tuna Sandwiches

2011-03-21T07:46:00.001-05:00

Tom's not a big fan of canned tuna fish but I can usually coax him into eating tuna sandwiches with me about once or twice a year. Saturday was T-day! I satisfied my tuna craving and made an easy lunch, all at the same time. The addition of cannellini beans to the recipe boosts the protein and the cholesterol-lowering fiber.

White Bean Tuna Salad Sandwiches
1 large can water packed tuna, well drained
1/3 cup cannellini beans, well drained
2 stalks celery, diced
Sliced green olives
Red grapes, cut in half
Chopped walnuts
1 scoop mayonnaise
Splash of balsamic vinegar
Pinch each: freshly ground black pepper, celery seed and dill weed

Mix all, cover tightly and refrigerate at least an hour. I served the tuna salad on split sour dough rolls.

Bonjour Spring!

2011-03-20T05:39:00.003-05:00

All through the long winter,
I dream of my garden.

On the first day of spring,
I dig my fingers deep into the soft earth.

I can feel its energy,
and my spirits soar. ~Helen Hayes

It's been a very long winter here, with over 80 inches of snow and lots of bitter cold days, but spring is finally on the way back to Minnesota. According to my calendar, today is the first day of spring, although it will be a few more weeks until it actually arrives. So I'm still day-dreaming about springtime and gardening, and nothing says spring better than beautiful blossoming flowers. I'm excited to plant my pansies, a cool-weather flower and one of the early annuals I put out every year. That probably won't happen until the middle of May, about 8 weeks away. For now, I'm sharing photos of the pretty little violas and pansies I planted last year.

Mendelssohn : Spring Song

Where have all the heroes gone?

2011-03-19T08:56:00.010-05:00

Mister Rogers defending PBS to the US Senate
In 1969, Fred Rogers appeared before the United States Senate Subcommittee on Communications. His goal was to support funding for PBS and the Corporation for Public Broadcasting, in response to significant proposed cuts by President Nixon.

http://www.youtube.com/watch?v=yXEuEUQIP3Q&feature=player_embedded

That Was Then, This Is Now
From TPT: http://www.tpt.org/?a=advocates
House passes bill to defund NPR and Senate passes new short-term CR until April 8
Posted Thursday
March 17th
@ 4:06 pm

House passes bill to defund NPR
The U.S. House of Representatives just passed the H.R. 1076 bill to prohibit Federal funding of National Public Radio and the use of federal funds to acquire radio content by a 228-192 vote. Here’s how our Minnesota delegation voted:
YEA (voted in favor of defunding NPR)
* Rep. John Kline
* Rep. Erik Paulsen
* Rep. Michele Bachmann
* Rep. Chip Cravaack

NAY (voted against the defunding of NPR)
* Rep. Tim Walz
* Rep. Keith Ellison
* Rep. McCollum
* Rep. Collin Peterson

The bill will now be sent to the Senate for consideration. Supporters indicate that neither the Senate nor the Administration will support the bill.The Administration did make their position known today through a formal statement opposing H.R. 1076.

Senate Passes a new short-term (three-week) Continuing Resolution through April 8
On Tuesday, March 15th, the House approved H.J. Res 48, a new short-term continuing resolution (CR) funding the government through April 8. This afternoon, the Senate voted to approve the same bill.

We were pleased that Members of the House recognize the valuable services local public television and radio stations provide to their communities by preserving the FY11 funding for the Corporation for Public Broadcasting (CPB) ($430 million), and providing level funding for CPB Digital ($36 million), Ready To Learn ($27.3 million) and RUS Digital ($4.5 million).

Unfortunately, the CR that the House and Senate passed eliminates funding for the Public Telecommunications Facilities Program (PTFP), which received $20 million in FY10. For TPT and many other stations, the elimination of PTFP is very unfortunate. PTFP has funded necessary equipment for TPT in the past.

Blogger's Day of Silence: For Japan With Love.

2011-03-18T14:34:00.017-05:00

Today I join bloggers around the web for a day of blog silence to honor the many lives lost in Japan and those who are still suffering there as a result of the earthquake and tsunami. The aim is to raise awareness and respect and acknowledge the devastation going on there.

Movie Time

2011-03-16T17:53:00.013-05:00

"Sous le ciel de Paris"

I don't often have the chance to curl up on my bed in the middle of the afternoon and watch a movie, but that's just what I did today. Luckily, the postman delivered a copy of An Education, a very charming coming of age story set in London in the 1960s, starring Carey Mulligan, Peter Sarsgaard and Alfred Molina. The latter part of the movie was not so charming. More like a painful lesson about love. But I needed to stay off my feet and this movie provided me with the perfect opportunity. The plot wasn't unique: young girl falls for playboy nearly twice her age.

My absolute favorite part of the movie was Juliette Greco singing "Sous le ciel de Paris," in her deep, rich voice. And was there ever a more delightful language? I kept rewinding the movie and listening to the song. I adored the way Cary Mulligan's character, Jenny, sang along. This isn't a new movie. It was nominated for three Academy Awards in 2009, including Best Picture and Best Actress for Carey Mulligan. But I finally got around to watching it and it was just right.

Top of the mornin' to you!

2011-03-13T10:07:00.013-05:00

There's nothing like a slice of fresh-baked Irish Soda Bread for the perfect Saint Patrick's Day breakfast. And it's really easy and quick to make. Serve it with plenty of butter and a good, strong cup of tea!

I got this recipe years ago. It makes one delicious round loaf! Buttermilk is the preferred mixing liquid since its acidity helps activate the bicarbonate of soda, releasing the bubbles that make the bread rise. You can also add caraway seeds to the batter when you add the raisins, although everyday soda bread in Ireland usually doesn't contain raisins. They reserve those for special occasions.

Your soda bread can be eaten hot. But it's more usual to let the loaf cool down before eating it (and it's a little easier to handle). It's also a lot easier to slice. Sláinte!

Irish Soda Bread
Ingredients:
2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 Tbsp. sugar
6 Tbsp. chilled solid vegetable shortening
1 cup dark seedless raisins
3/4 cup buttermilk
Directions:
In large bowl, mix flour, baking soda, salt and sugar. Cut shortening into flour with pastry blender until coarse crumbs form. Lightly stir in raisins. Add buttermilk. Toss with fork until dry ingredients are just evenly moistened. Knead dough 3 or 4 times. Shape into round loaf. Place on lightly greased baking sheet.Brush top with additional milk. Bake in preheated 375° oven 45 - 50 minutes or until golden brown and crusty. Cool on wire rack. Store tightly wrapped at room temperature.

Note: For a golden crust that's thin and crisp, with a bit of a chew, bake in a cast-iron pan. You can also cut a cross shape into the top.

I've got a bug ...

2011-03-11T12:07:00.012-06:00

and I think it's called spring fever!

Spring is frustratingly slow to arrive in Minnesota this year. Little by little, signs of spring are starting and it's exciting to watch the slush begin to melt. The weather from now until May will be a mixed bag of ups and downs. April can have days warm enough for ice cream cones and cold enough for snow. And just when you think winter's over and the weather is warming up nicely, the temperature drops. Then rises ... and drops ... and rises ...

But it's March now and the weather is completely predictable: gray, snowy, rainy, melty, slushy and mushy. After getting almost 80 inches of snow this winter, I'm truly longing for spring. The good news is that spring is only weeks away. But it's definitely in the air and I've got the "throw stuff out" spring cleaning bug. I have decided to take advantage of this in-between time to do some serious decluttering. I always hope that getting rid of s.t.u.f.f will help to simplify my life. And in a small way, it does. It feels great to unload.

When I finally decide to tackle the clutter, it's hard to know where to start. I have convinced myself that I do not need to get it all done in a day or even a week. I have started by going through drawers, a few each day. And my plan is working very well. I don't get sick of the job but I do manage to make progress every day. I'm finding things I haven't seen for a while and that's always a plus. I have several piles and bags going that I contribute to as I make my way through the jumble. One is for my daughter/son, one is for Goodwill and one is for trash.

I just came across a set of Fitz & Floyd Easter chicks (see photos) a friend gave me years ago. It's the perfect season to use them to decorate and I think my granddaughter will love them. That's all the inspiration I need to keep going!

All-In-One Meal

2011-03-06T17:04:00.014-06:00

This chicken casserole is simple, creative and sooo delicious! Flavored with basil, topped with tomato infused breading and mozzarella, it tastes a lot like fresh bruschetta. Although it uses pre-packaged Stove Top, it isn't too preservative-laden. I think it was originally a Weight Watchers recipe.

Bruschetta Chicken Bake
Ingredients:
14-1/2 oz canned Italian diced tomatoes, including juice
2 garlic cloves, diced
6 oz Stove Top chicken stuffing
1/2 cup water
6 boneless, skinless chicken breasts (leave breasts whole or cut into bite-sized pieces)
1 tsp dried basil
Salt & pepper to taste
2 cups Kraft Shredded Mozzarella Cheese
Directions:
Preheat oven to 400. Place tomatoes with liquid in medium bowl. Add garlic and stuffing mix and 1/2 c water. Stir just until stuffing is moistened. Set aside. Place chicken in 13 x 9 baking dish. Sprinkle with salt, pepper, basil and cheese. Top with stuffing mixture. Bake for 30 minutes or until chicken is cooked through.

Note: Makes 6 servings, 1 cup each (for those doing Weight Watchers, this calculates to approximately 6 points per serving). I increased the amount of cheese from 1 cup to 2 cups shredded mozzarella.

Super Simple Supper ...

2011-03-04T20:10:00.008-06:00

This was such a fun little supper but my photo doesn't do it justice. Hummus and naan ALWAYS go together, kind of like Colin Firth and a tuxedo! I picked up roasted red pepper hummus at Trader Joe's and some lovely naan at Super Target. I warmed the naan in the oven at 400 degrees for about 3 minutes and served it with the hummus and a tossed salad of mixed baby greens and my favorite oil and balsamic vinegar dressing. Delicious to the last bite!

Starve a cold, feed a fever ... or um, is it feed a cold, starve a fever ... hmmm

2011-03-01T20:13:00.004-06:00

Ib you hab a code,
get plenty ob rest
and drink lots ob fluids.

Do you starve a cold and feed a fever when you're feeling under the weather? Or is it the other way around? Good news -- starving is never the correct answer! When you eat a nutritional, well-balanced diet, many other factors fall in place to keep your body functioning optimally.

Half a Cup . . .

2011-02-25T08:05:00.003-06:00

There's something so elegant about a demitasse cup; its continental style, its chic (chick) design . . .

In case you are wondering, a demitasse is a small cup (the name is from the French for "half cup"), used to serve espresso or Arabic coffee, usually after a meal and typically about half the size of a full coffee cup. My mother has been collecting demitasse cups for over 70 years and has a spectacular collection. Each of her cups has a special story.

Today seems like a good time to share this sweet vintage cup and saucer, a gift from my friend Cathy. The little chicks look like they're ready to begin peeping any second. And I think the detail of the chick breaking out of his shell is charming!

For Valentime or Anytime ...

2011-02-20T19:59:00.014-06:00

My mom made these yummy fudge hearts for Valentine's Day this year. Such a simple idea, but so delicious! She tucked them in little bags and tied them up with bright red ribbons. Mom used the Original Fantasy Fudge Recipe from the Kraft Marshmallow Cream jar. There have been changes in the recipe over the years, but the recipe she uses is the original one and she says it's foolproof. The fudge turns out soft and creamy every time and tastes fabulous. Many fudge recipes turn out dry and crumbly, but Fantasy Fudge just melts in your mouth!

Fantasy Fudge
Ingredients:
3 cups sugar
 3/4 cup margarine  (not butter)
2/3 cup evaporated milk 
1 12-oz. package semi-sweet chocolate chips
 1 7-oz. jar Kraft Marshmallow creme 
1 cup chopped nuts  (optional)
1 teaspoon vanilla extract
Directions:
 Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. This scorches easily so keep stirring. Remove from heat, stir in chocolate chips till melted. Add marshmallow creme, nuts & vanilla and beat till blended. Pour into well-greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.   Makes 3 pounds.
Note: Mom put the fudge in little heart-shaped tins that belonged to her mother. She put plastic wrap inside the tins first so the cooled fudge would be easy to get out.

stuff i ❤

2011-02-20T19:46:00.004-06:00

ROLD GOLD Fat Free Tiny Twists Pretzels

Creamy Coleslaw ...

2011-02-20T19:16:00.011-06:00

Barbecued ribs and coleslaw go together like ... well, like Laurel and Hardy, peas and carrots, or bread and butter. It's been ages since we've had ribs and my favorite tangy coleslaw, probably not since last summer. We decided to celebrate another Minnesota snowstorm today and treated ourselves to this amazing summery supper. This is a wonderful slaw recipe. I've tried quite a few and this is as easy and tasty as they come. I've posted it before but I'm ready to share it again. Maybe you'll be up for a summer supper at your house, guaranteed to banish the winter blues, at least for a few minutes!

CLASSIC COLESLAW
1 cup Hellman's mayonnaise
1 tsp. apple cider vinegar
1/4 cup sugar (I use a little less)
1/2 Tbsp. celery seed
1/2 tsp. salt
1/8+ tsp. pepper
1-16 bag shredded cabbage
1 medium green pepper, cut in julienne strips
Whisk mayonnaise through pepper and blend til smooth. Combine cabbage and green peppers. Fold the dressing into the tossed vegetables and refrigerate, covered, for at least 1 hour. Don't try to make this more than a few hours ahead of time, or the cabbage will take on the slimy note prevalent in ready-made versions.

Happy ❤ Day! xox

2011-02-14T14:06:00.004-06:00

A cup of cozy for you on Saint ❤ Valentine's Day!

"Chocolate is nature’s way of making up for Mondays."
~Anonymous

My Grandmother's Cookbook

2011-02-05T09:39:00.006-06:00

Remembering My Grandmother
Frederika and Karl Mencke began their family in Kiel, Germany in 1880, with the birth of a daughter they named Wilhelmina. When little Mina was 18 months old, they traveled to America to start a new life. They settled in St. Paul, where Karl worked as a brick layer and Frederika raised their five children in the family home on Winifred Street, on the west side. I never knew my grandma Minnie, as she was later called. She died five years before I was born. But by all accounts, Minnie was a spunky girl, vivacious and quick to laugh. She was also the first member of her family to speak English. A fast learner at school, she taught her younger brothers and sisters at home.

Minnie graduated from Humboldt High School, a remarkable accomplishment for a girl in those days. After graduation, she started work at the Golden Rule Department Store, located at 7th and Minnesota Streets, in the Coat Department. Minnie was popular with customers and employees alike and was moved to Better Dresses. Not long after that, she was promoted to Assistant Buyer, a wonderful opportunity, and went on buying trips to New York City. In 1916, Minnie was one of the Winter Carnival princesses. That same year, she met and married my grandfather, Frank. Minnie and Frank had two children, a son they named Frank II and two years later, a daughter, my mother Jeanne. Their marriage lasted twenty-six short years, until Minnie's untimely death at age sixty-two in 1942.

Recently, I spent an afternoon with my mother, talking about those long ago days. Mom reminisced about her mother, especially the things she liked to cook, then brought out her mother's well-worn cookbook. Most of the writing is barely legible, but I know there is a story on every tattered, spattered page. Holding my grandmother's cookbook in my hands was a special, almost spiritual, experience. She had held it in her hands many times. It was a link between us, spanning the generations. The cookbook was her collection of the recipes she made for her family, for their birthdays and holiday celebrations. Inside, there were recipes from her mother, my great-grandmother. There was a recipe for Monkey Faces, wonderful molasses cookies decorated with raisins, mom's favorite when she was a little girl, Pepper Relish, Ice Box Cookies, Chocolate Angel Food Cake, Sponge Cake and a recipe for Pecan Cake with a cup of whiskey in the batter. I came across Koenigsberger Klops, which I later found out were German meatballs. I held her memories in my hands and I felt a strong connection to a grandmother I never knew. I could tell that being a homemaker mattered to her. I knew she liked to entertain and serve beautiful food. And I know she loved her family, by the warm way my mother spoke about her.

Mom remembers her mother making Green Tomato Mincemeat for pies. Her brother Frank loved those pies. In my grandmother's day, when they made things like mincemeat, they made large quantities. Then they canned it for use all winter, when fresh fruits and vegetables were not readily available. I don't have any plans to actually make her mincemeat recipe. For now, it is enough to have it and know a little bit more about her, my grandma Minnie.

Grandma's Green Tomato Mincemeat for Pie
1 peck green tomatoes
1 peck apples
Grind both.
Add:
1 cup vinegar
6 pounds brown sugar (imagine, 6 pounds!)
2 pounds raisins
2 pounds currants
2 tablespoons ground cinnamon
2 tablespoons ground allspice
2 tablespoons ground cloves
2 tablespoons salt
Cook together for 3 hours. Can. Use for pies.

Meatless Monday's Mother Hubbard Soup

2011-01-31T19:47:00.013-06:00

I love making soup, but Tom doesn't really like eating soup, so I don't make it very often. But sometimes, when the weather is cold and snowy and I really want to stay inside where it's WARM, I just have to make soup. Like today! It snowed most of the day and it was a nasty commute ... actually it's still snowing ... so I made soup. I didn't use a recipe. I just used what I had on hand in my cupboard. I started with vegetable broth and added to it from the pantry. A can of this and some of that. Turns out great every time!
Mother Hubbard's Soup
Ingredients:
48 oz. box vegetable broth
1 can dark red kidney beans, rinsed and drained
1 can cannellini beans, rinsed and drained
2 cans diced Italian tomatoes, including juice
1-16 oz bag frozen crinkle cut carrots
Handful tubetti pasta
1/2 bag fresh baby spinach, stems removed
1/2 tsp. pepper
1/2 tsp. red pepper flakes
1/2 tsp. oregano
Shredded cheddar cheese
Directions:
Put broth in large soup pot. Add carrots and cook until they are tender but not mushy. Add the other ingredients. Just before serving, add spinach and cook until it wilts, 1-2 minutes. Ladle into bowls and serve with shredded cheese and crusty rolls.

For Meatless Monday: A Simple Sauce

2011-01-24T05:51:00.007-06:00

From The LA Times Top 10 Under-Appreciated Superfoods:
“Did you know that a can of tomatoes is loaded with vitamin C, fiber, potassium and iron? What makes these ruby gems even more special is their rich load of lycopene, a powerful antioxidant that becomes more available to your body when it is cooked. Lycopene has a host of benefits, including inactivating free radicals, protecting against cancer and slowing the development of atherosclerosis which leads to heart disease. Stir canned tomatoes into pasta dishes, soups, stews, curries, casseroles, Mexican dishes and side dishes for delicious, nutritious comfort.”

I use canned tomatoes ... a lot. I especially like Italian diced tomatoes. I put them in soup and pasta dishes, and I use the Southwest diced tomatoes for Mexican dishes. I like them because they have flavorful things added, like oregano, basil and garlic.

When I came across this simple tomato sauce recipe, I was instantly intrigued. Add butter to canned tomatoes to make a rich tasting sauce? Really? But it's a recipe from a very famous Italian cook, Marcella Hazan, so it has to be good! In case you don't know, Marcella Hazan is to Italian cooking in America what Julia Child was to French cooking. Hazan is the godmother of Italian cookbook authors published in the United States. She is widely considered to be one of the foremost authorities on Italian cuisine. Hazan says of Italian cooking in America: "Too much garlic, too little salt." Her simple sauce, with only three ingredients, was brilliant, with a creamy, unexpected richness. I'll definitely be making it again. And again.

Marcella Hazan's Simple Sauce
Ingredients:
1 whole onion, peeled and cut in half (so you see the layers like the rings of a tree)
1-28 ounce can of whole, peeled tomatoes, roughly chopped (from San Marzano if you can find them)
5 tablespoons unsalted butter (this is important; do not substitute oil)
Pasta of your choice
Directions:
I used salted butter, because it was all I had on hand (I also salted my pasta water). Place the onion, tomatoes and butter in a saucepan and simmer uncovered for 45 minutes. Remove the onion (the instructions say to toss the onion, but if you’re like me, you will serve it to your husband with a little salt & pepper; he'll love it). And that's all there is to it. You end up with a light tomato sauce that tastes like something from your favorite Italian restaurant. Serve over pasta with fresh grated Parm.

Note: I used 2-14.5 ounce cans Italian diced tomatoes in place of the whole peeled tomatoes. I also added about 1/2 tsp. of red pepper flakes to my sauce.

Meatless Monday Brown Rice and Veggies

2011-01-17T06:58:00.005-06:00

I put this rice dish together with things I had on hand and it was delicious! Tom added cheddar cheese to his rice. The rice was warm enough so that it melted the cheese ... yummy! I opted for a little feta on my rice. You can prepare the rice ahead and keep it in your frig to add to the other ingredients when you get home from a day of work or errands.

Note:
Just wanted to say that I don't hesitate to use canned beans when I cook, if I am short of time. When grocery shopping, be sure you look for the brands in your grocery that you like and stick with them. This may take a bit of experimenting. It's probably better if you can use dried beans instead of canned, providing you have the time.

I ALWAYS rinse all the varieties of the canned beans I use. I also discard the bean liquid. I think there's a lot sodium in most major brands and I hope rinsing will help get rid of some of the salt. For some reason, canned organic beans seem to have less added sodium. You will notice that I don't add salt when using so many canned products. And of course, you should use low-sodium or no salt added products whenever possible.

Veggie Brown Rice
Ingredients:
6 cups cooked brown rice
1-16 oz package frozen broccoli flowerets, cooked
1 (14.5 oz.) can black beans, rinsed and drained 
1 (14.5 oz.) can chickpeas, rinsed and drained 
1 (28 oz.) can Southwestern diced tomatoes, with juice 
1 (10 oz.) can RoTel original diced tomatoes & green chilies, with juice
Shredded cheddar cheese or Feta cheese
1/4 tsp. pepper
Pinch red pepper flakes (optional)
Directions:
Combine all ingredients in a large pan and heat. Serve hot with shredded cheddar or feta cheese sprinkled on top.

Hearty Turkey Chili

2011-01-11T14:40:00.005-06:00

Following my new and improved eating plan, I made a big pot of turkey chili yesterday. Jam-packed with beans, this chili is a snap to throw together and packs a nice little "zing!" The house smelled wonderful and I couldn't wait for dinner. And lucky me, I had leftovers for lunch today. Guess what, the chili tasted even better the second time!

Easy Turkey Chili
Ingredients:
 1 lb. ground turkey
1 small onion, chopped 
1 (4.5 oz.) can chopped green chilies, drained 
1 (14.5 oz.) can black beans, rinsed and drained 
1 (14.5 oz.) can chickpeas, rinsed and drained 
1 (14.5 oz.) can dark red kidney beans, rinsed and drained 
1 (28 oz.) can Southwestern diced tomatoes, with juice 
1 (10 oz.) can RoTel original diced tomatoes & green chilies, with juice
1 (8 oz.) can tomato sauce 
2 cups water
1-2 teaspoons chili powder
1 tsp. oregano
1 tsp. cumin
1/2 tsp. red pepper flakes (omit if you don't like spicy)
1/2 tsp. pepper
sea salt to taste (I didn't add any salt)
Directions :
1. Saute turkey and onion in a fry pan over medium high heat, until no longer pink. Drain off fat.
 2. Put all remaining ingredients in a large soup pot, add sauteed turkey and stir to combine.
3. Bring to a boil, reduce heat and allow to simmer. The longer this simmers, the better it will taste.
4. Ladle into bowls and serve with shredded cheese or sour cream.

Meatless Monday and Happy Birthday ... to Aunt Shoe!

2011-01-10T08:45:00.001-06:00

I almost forgot to celebrate Aunt Shoe's second birthday and the beginning of year three! It's been a fun journey and I have learned a lot about cooking and about myself! My sincere thanks to all of YOU, dear readers. I really appreciate that you come by my blog!

With the start of a new calendar year and a new blog year, I've decided to make a few changes in what I eat. I have resolved to - drum roll - cut out sugar, at least for a few weeks. I'll see how it goes and if I like it, I'll continue. My son, age 26, doesn't eat sugar. He's a pretty smart guy. If he thinks it's a good idea, there must be something to it! I'm going to try to stay away from processed foods and the harmful chemicals some of them contain. Turns out the best things to put in your mouth are 1-ingredient foods! WOW! What a great concept. But think about it. One ingredient. That's like a juicy orange or a ripe red Honey Crisp apple, or a plate of crunchy carrot sticks. How simple; one ingredient! And how easy! With that in mind, I put together a fresh, tasty garden salad. I added chick peas to boost the protein, plus they're chock full of fiber, keep your blood sugar levels stable, and last but not least, they provide iron. All that goodness in a little chick pea! My salad was delicious, it filled me up, it looked awesome and it was good for me! Woo-Hoo and happy new year!

Tomato & Cucumber Salad with Chick Peas
Ingredients:
 5 tomatoes, diced  (I used Roma tomatoes)
1 red onion, cut in slices
1 cucumber, sliced 
1 can chick peas, rinsed and drained
1 green pepper, chopped
 handful chopped parsley 
1-2 cloves garlic, finely chopped (optional)
 2 tablespoons white wine vinegar
1 tablespoon extra-virgin olive oil
1/2 tsp.  Sea Salt 
1/4 tsp. pepper
Directions :
1. Combine all vegetables and the chick peas in a large bowl.
 2. Mix oil, vinegar, salt and pepper. Shake well and pour over vegetables. 
3. Chill before serving.
PS - Green or black pitted olives would be a nice addition.

Favorite Christmas Dessert

2010-12-28T08:41:00.003-06:00

Way back in the 1950's, when I was growing up, my mom always made an Ice Cream Cake for dessert after Christmas dinner. Ice cream cake in December, in snowy cold Minnesota, is a bit of an oxymoron, but it worked for us! A family favorite, it quickly became as much a part of our holiday celebration as old Saint Nick himself. My three brothers and five cousins loved it and we looked forward to it every year. Be sure to use raspberry and lime sherbet if you can find them, or any pink and green ice creams (like peppermint and pistachio), for your red and green Christmas color theme. Mom couldn't find red and green sherbet this year. We think the sherbet colors are more festive because they're brighter. This is also a fun cake to serve at other times of the year. Just change the colors/flavors of the balls to suit the occasion. You could also try chocolate ice cream for the base color with vanilla and strawberry balls.

ICE CREAM CAKE
Ingredients:
1 gal. vanilla ice cream (you may have left-over ice cream)
2 pints raspberry sherbet
2 pints lime sherbet
Directions:
1. With an ice cream scoop, make about 15-18 balls of raspberry and lime sherbet.
2. Freeze sherbet balls on a cookie sheet or flat pan, in a single layer, till solid.
3. Soften 1/2+ gallon of vanilla ice cream. Pour ice cream into angel food cake pan to a depth of 2 inches.
4. Add the sherbet balls, alternating flavors, around the circle. Push them down into the ice cream.
5. Add softened ice cream to cover and add a second layer of sherbet balls. Fill in and cover with softened ice cream.
6. Freeze at least 24 hours.
7. Here's the tricky part: To serve, cut around the edge of the pan with a hot knife to loosen the cake. Hold a hot, wet towel against the bottom of the pan until the cake swirls in the pan. Then invert over a cake plate and lift the pan. Voila! Pure Christmas magic! Slice as you would a regular cake and serve. Ho Ho Ho!

Stuffed Pasta Shells for Meatless Monday AND Christmas Eve Dinner

2010-12-27T08:33:00.010-06:00

My daughter and son-in-law hosted Christmas Eve dinner at their house this year. As you can see by the photo above, the table was elegant and festive. You will have to take my word for the dinner -- but it was absolutely delicious! Katie served magnificent jumbo pasta shells stuffed to bursting with cheesy filling, along with a tossed salad and garlic bread, and spumoni ice cream for dessert. Baked and bubbly, the shells were a comfort-food classic. Be sure you cook an entire box, since some will break as they boil. You should also know the shells freeze beautifully.

Spinach and Cheese Stuffed Pasta Shells
Ingredients:
32 jumbo pasta shells
2 cups ricotta cheese
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 cup grated Parmesan cheese
2 teaspoons dried basil
4 cloves garlic, minced
salt and pepper to taste
5 cups spaghetti sauce
Directions:
1. Preheat oven to 350 degrees.
2. Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
3. Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
4. Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
5. Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
6. Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.

Henry Wadsworth Longfellow

2010-12-25T09:37:00.008-06:00

Merry Christmas greetings to all of you! Thought I would share the words to one of my favorite Christmas carols, originally written as a poem by one of America's best loved poets, good old Henry Wadsworth Longfellow (1807-1882). "Christmas Bells" contained seven stanzas. Two stanzas were omitted because of references to the American Civil War, giving us the carol in its present form. The remaining five stanzas were slightly rearranged in 1872 by John Calkin (1827-1905), who also gave us the tune. When Longfellow wrote his poem, America was still months away from Lee's surrender to Grant at Appomattox.

On this Christmas Day, in the year 2010, my wish is very much the same as Longfellow's wish back in 1864: "Peace on earth, good-will to men!"

Christmas Bells
by Henry Wadsworth Longfellow

I heard the bells on Christmas Day
Their old, familiar carols play,
And wild and sweet
The words repeat
Of peace on earth, good-will to men!

And thought how, as the day had come,
The belfries of all Christendom
Had rolled along
The unbroken song
Of peace on earth, good-will to men!

Till ringing, singing on its way,
The world revolved from night to day,
A voice, a chime,
A chant sublime
Of peace on earth, good-will to men!

Then from each black, accursed mouth
The cannon thundered in the South,
And with the sound
The carols drowned
Of peace on earth, good-will to men!

It was as if an earthquake rent
The hearth-stones of a continent,
And made forlorn
The households born
Of peace on earth, good-will to men!

And in despair I bowed my head;
"There is no peace on earth," I said;
"For hate is strong,
And mocks the song
Of peace on earth, good-will to men!"

Then pealed the bells more loud and deep:
"God is not dead, nor doth He sleep;
The Wrong shall fail,
The Right prevail,
With peace on earth, good-will to men."

stuff i ❤

2010-12-22T13:44:00.016-06:00

stuff i ❤
These last few days before Christmas are always hectic at our house. I tend to take on a bit more than I should and I get a little frantic. I still want to serve good dinners but some nights I'm too tired to make anything but frozen pizza. But we can't eat frozen pizza every night! Last night I opted for sandwiches. I picked up a loaf of Archer Farms sourdough bread at Super Target, along with cranberry rubbed turkey from the deli, sliced very thin. This turkey is only sold from Thanksgiving through Christmas and the flavor is amazing. They also use orange peel and red pepper flakes in the rub! I toasted the bread, melted Swiss cheese, added the turkey and topped it all off with one of my favorite things: Gun Flint Trail wild raspberry jalapeno jam, made in Grand Marais, Minnesota, home of the Boundary Waters Canoe Area and sold at The Bibelot Shops. This incredible "home-made" jam adds color and a great kick to an already awesome sandwich. I most definitely recommend it, if you think you'd like the heat of jalapeno mixed with the sweet of the jam. If you don't like spicy, substitute regular deli turkey and whole berry cranberry sauce; the kind that comes in a can works just fine!

Poem for a snowy day . . .

2010-12-18T09:37:00.007-06:00

Isabella In The Snow
I sleep and snow falls ...

Settles thickly on windowsills, sags piney boughs,
drifts deeply over graveyard crosses and headstones,
covers familiar streets with zigzags of velvety chenille.
The worn-out neighborhood where I've lived
for too many years transforms to alabaster splendor.

The alarm goes off and he brushes
tangled hair from my cheek,
whispers against my ear that it's snowing.
I peek out expecting a powdery dusting
but everything is buried under layers of white.

I raise the old spring roller shade,
force open my frozen window to breathe icy air,
lean my forehead against cool smooth glass
watch my breath spread in a foggy cloud.
I think maybe we'll be snowed in together all day.

Then I see them in the backyard snow,
a chain of footprints
linking enormous block letters
carved with a broom handle,
letters that make me smile ...

ISABELLA I LOVE YOU

~ Marianne McNamara, 2008

A Good Read . . .

2010-12-17T12:10:00.004-06:00

I just started re-reading A Tree Grows In Brooklyn, by Betty Smith. Considered a classic and an essential part of American literature, Smith's book appears on reading lists everywhere. It's one of those special books I like to re-read every few years. The book is based loosely on Smith's childhood, and about growing up poor. Published in 1943, it sold 300,000 copies in six weeks, and has sold millions more since then. Take a few minutes to read through the following passage. It just might make you want to get the book, if you haven't already read it!

Betty Smith wrote:
"At midnight on the Eve of our dear Saviour's birth, the kids gathered where there were unsold trees. The man threw each tree in turn, starting with the biggest. Kids volunteered to stand up against the throwing. If a boy didn't fall down under the impact, the tree was his. If he fell, he forfeited his chance at winning a tree. Only the roughest boys and some of the young men elected to be hit by the big trees. The others waited shrewdly until a tree came up that they could stand against. The little kids waited for the tiny, foot-high trees and shrieked in delight when they won one.

On the Christmas Eve when Francie was ten and Neeley nine, mama consented to let them go down and have their first try for a tree. Francie had picked out her tree earlier in the day. She had stood near it all afternoon and evening praying that no one would buy it. To her joy, it was still there at midnight. It was the biggest tree in the neighborhood and its price was so high that no one could afford to buy it. It was ten feet high. Its branches were bound with new white rope and it came to a sure pure point at the top.

The man took this tree out first. Before Francie could speak up, a neighborhood bully, a boy of eighteen known as Punky Perkins, stepped forward and ordered the man to chuck the tree at him. The man hated the way Punky was so confident. He looked around and asked, "Anybody else wanna take a chance on it?"

Francie stepped forward. "Me, Mister."

A spurt of derisive laughter came from the tree man. The kids snickered. A few adults who had gathered to watch the fun, guffawed.

"Aw g'wan. You're too little," the tree man objected.

"Me and my brother — we're not too little together."

She pulled Neeley forward. The man looked at them a thin girl of ten with starveling hollows in her cheeks but with the chin still baby-round. He looked at the little boy with his fair hair and round blue eyes — Neeley Nolan, all innocence and trust.

"Two ain't fair," yelped Punky.

"Shut your lousy trap," advised the man who held all power in that hour. "These here kids is got nerve. Stand back, the rest of yous. These kids is goin' to have a show at this tree."

The others made a wavering lane. Francie and Neeley stood at one end of it and the big man with the big tree at the other. It was a human funnel with Francie and her brother making the small end of it. The man flexed his great arms to throw the great tree. He noticed how tiny the children looked at the end of the short lane. For the split part of a moment, the tree thrower went through a kind of Gethsemane.

"Oh, Jesus Christ," his soul agonized, "why don't I just give 'em the tree, say Merry Christmas and let 'em go? What's the tree to me? I can't sell it no more this year and it won't keep till next year." The kids watched him solemnly as he stood there in his moment of thought. "But then," he rationalized, "if I did that, all the others would expect to get 'em handed to 'em. And next year nobody a-tall would buy a tree off of me. They'd all wait to get 'em handed to 'em on a silver plate. I ain't a big enough man to give this tree away for nothin'. No, I ain't big enough. I ain't big enough to do a thing like that. I gotta think of myself and my own kids." He finally came to his conclusion. "Oh, what the hell! Them two kids is gotta live in this world. They got to get used to it. They got to learn to give and to take punishment. And by Jesus, it ain't give but take, take, take all the time in this God-damned world." As he threw the tree with all his strength, his heart wailed out, "It's a God-damned, rotten, lousy world!"

Francie saw the tree leave his hands. There was a split bit of being when time and space had no meaning. The whole world stood still as something dark and monstrous came through the air. The tree came towards her blotting out all memory of her ever having lived. There was nothing-nothing but pungent darkness and something that grew and grew as it rushed at her. She staggered as the tree hit them. Neeley went to his knees but she pulled him up fiercely before he could go down. There was a mighty swishing sound as the tree settled. Everything was dark, green and prickly. Then she felt a sharp pain at the side of her head where the trunk of the tree had hit her. She felt Neeley trembling.

When some of the older boys pulled the tree away, they found Francie and her brother standing upright, hand in hand. Blood was coming from scratches on Neeley's face. He looked more like a baby than ever with his bewildered blue eyes and the fairness of his skin made more noticeable because of the clear red blood. But they were smiling. Had they not won the biggest tree in the neighborhood? Some of the boys hollered "Hooray!" A few adults clapped. The tree man eulogized them by screaming, "And now get out of here with your tree, you bums."

You can call me Shoe . . .

2010-12-15T06:17:00.004-06:00

I collect shoes. Tiny little shoes of the knickknack variety. My fondness for shoes dates back to childhood when my mom and three brothers nicknamed me Shoe because of a silly pair of fuzzy slippers I wore everywhere. I don't recall that my dad ever called me Shoe. But my husband still does, and my niece and nephews call me Aunt Shoe. And since I'm rather partial to my nickname, it became the title of my blog.

I have just a few special shoes in my collection. I've never cared for large collections. You know the ones I mean; you pick up one or two cute little cow figurines and suddenly herds of cows start moo-ving onto shelves in your basement and garage. Before you know it, bovine fever has taken over every spare inch of space in your world. So I only have a few shoes in my collection. But the ones I have are choice and I like each of them quite a bit.

My shoes are displayed on a vintage mirrored dressing tray. The newest addition is a gift from my friend Cathy. It's a rather fancy sling-back with a gold heel and rhinestones covering the toe. I've also found a few sweet styles at estate sales over the years. And I have a wonderful pink depression glass shoe that belonged to my mother-in-law. So there you have it, the origin of my nickname and my shoe collection.

Frosted window panes . . .

2010-12-14T07:18:00.017-06:00

I love Christmas and every sentimental song that comes with it! I grew up listening to Bing Crosby and Frank Sinatra sing all the great schmaltzy tunes. I freely admit to being a Christmas carol junkie! And should you ever need to know the words to Mele Kalikimaka, they are still burned into my memory!

Music has always been an important part of my family's Christmas celebration. When I hear Frank sing a few bars of The Christmas Waltz, I'm instantly transported to the living room at Golden Lake, where I'm a child of ten settled by the heat register in front of huge floor to ceiling windows, watching the wind toss and drift the snow as it sparkles in the glow from the yard lights. This song has the power to bring back all of my youthful exuberance for Christmas. It's one of my favorite memories.

Root Beer for My Honey!

2010-12-12T11:29:00.011-06:00

I picked up an early Christmas present for my husband on Friday. I was at Menards to get a wreath and evergreen branches for the flower box at our front door when I happened to spot a big sign advertising Sprecher's fire-brewed, gourmet root beer. I'm pretty sure I heard Santa's jolly voice, clear as a bell, boom "Buy this for Tom!" and finish with a hearty, "Ho Ho Ho!" I'm easily influenced by Santa at this time of year, so I hauled the case of 24 bottles into my cart and brought it home. I could have used a few of the elves to bring it in the house. It was heavy!

This wonderful, old fashioned root beer has the rich, creamy flavor that comes from using pure Wisconsin honey, direct from the combs. Sprecher's is prepared at the brewery in hand-made, gas-fired brew kettles, by combining the honey with vanilla and a multitude of aromatic botanicals. The dark brew builds a delicious, frothy head when properly poured into a frosted mug. What an awesome treat!!! Thank you, Santa, for your splendid suggestion!

Enchiladas for Meatless Monday

2010-12-06T05:52:00.007-06:00

Mexican cuisine, with its corn tortillas and flavorful sauces, is a natural for making awesome vegetarian dishes. And enchiladas are one of my favorites. This is my daughter's recipe. I made it last week when my son was in town and I was looking for tasty vegetarian meals to prepare. It was a little putsy but the end result was delicious. The week went too fast and he's on his way back to New York right now.

KATIE'S ENCHILADAS
2 tsp. olive oil
1 small white onion, chopped
1 tbs fresh minced garlic (I use way more)
2 cans Rotel tomatoes
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp oregano
fresh ground pepper to taste
1/4 cup chopped fresh cilantro
1 box Spanish rice (or make your own)
1-15 oz. can black beans, rinsed & drained
1 can whole kernel corn, drained
package of corn tortillas
2 c. bag of sharp cheddar cheese

Preheat oven to 350 degrees. Make rice, combine with beans and corn and set aside. Heat oil and saute onions for 5 minutes or until softened. Add garlic and cook for a minute longer, but don't brown the garlic. Add tomatoes and seasonings; cook for a few minutes longer. Stir in cilantro. Warm tortillas to make them easier to roll. Spread 1/2 cup sauce in bottom of pan. Fill tortillas with bean & rice mixture & add cheese. Fold over and place fold side down. Pour remaining sauce over top and bake uncovered for about 15 minutes. Sprinkle on remaining cheese and bake another 5 minutes. Serve with sour lean and nut brown ale or EPA. Delish!

Under the heading of "Now I've Seen Everything"

2010-12-03T07:19:00.026-06:00

This wins the prize for crazy this month, and it's only December 3! I'm a traditional person and I like traditional things. I appreciate new and different, but I'm more likely to choose the tried and true. But this hot new fad has me baffled! An upside-down Christmas tree! Who ever heard of anything so, um, silly? You may be surprised to learn that upside-down Christmas trees are one of the hottest fads of the season. But notice I called it a fad, as in something that is short-lived. I don't see this taking off in households across America. Rather, it's just another novelty for the Fashionistas to use to shock and grab attention!

The trees have been used by retailers, like the Bibelot Shops here in St. Paul, for several years, for in-store displays, so more ornaments can be arranged at eye level. But upside-down Christmas trees have caught on, and are being sold to the public as a novelty piece. Target.com has a version that sells for $399 and comes pre-lit (see above). I also discovered that hanging fir trees upside down isn't a new concept. It goes back to the Middle Ages, when Europeans did it to represent the Trinity.

Upside-down Christmas trees can be hung from the ceiling like a chandelier or stood upside-down in a stand. The upside-down trees allow ornaments to hang a little freer and be much more visible. I kind of like that part of this trend, but I still feel topsy-turvy when I look at pictures of these richly trimmed bottom's up beauties!

Helpful Hint Department!

2010-12-01T10:27:00.004-06:00

HOW TO CLEAN STAINLESS APPLIANCES:
While thumbing through magazines in the doctor's office the other day, I stumbled on a neat little hint that really works!

When we remodeled our kitchen in 2003, we opted for all stainless appliances. I loved the look, but had no idea they'd be so hard to keep clean and shiny. I tried everything: Scotch Brite, vinegar, lemon juice, Windex, soap and water. Nothing really worked. Until now!!! To get your stainless appliances clean fast, squirt a dab of hand sanitizer (like Purell) onto a clean, dry cloth. Gently polish the surface, working with the grain. They say the alcohol base lifts the dirt and oil from the fingerprints and gives you super shiny stainless. I recommend testing it in a small corner first. Hope it works as well for you as it did for me.

One more November post . . .

2010-11-30T11:10:00.000-06:00

And finally, a word about Daniel's Gift. I first read this remarkable story in December of 1992, when it was published in Family Circle magazine. I've never forgotten it and thought I'd share it with you. It's a bit long, but still a wonderful read and message.

DANIEL'S GIFT
written by Linda DeMers Hummel
(condensed from Family Circle)
He entered my life 20 years ago, leaning against the doorjamb of Room 202, where I taught fifth grade. He wore sneakers three sizes too large and checkered pants ripped at the knees. Daniel, as I’ll call him, though that was not his real name, made this undistinguished entrance in the school of a quaint lakeside village known for its old money, white colonial homes and brass mailboxes. He told me his last school had been in a neighboring county. “We were pickin’ fruit,” he said in a matter-of-fact way. I suspected this friendly, scruffy, smiling boy from a migrant family had no idea he had been thrown into a den of fifth-grade lions who had never before seen torn pants. If he noticed snickering, he didn’t let on.
Twenty-five children eyed Daniel suspiciously until the kickball game that afternoon. Then he led off the first inning with a home run. With it came a bit of respect from the wardrobe critics of Room 202.
Next was Charles’s turn. Charles was the least athletic, most overweight child in the history of fifth grade. After his second strike, amid the rolled eyes and groans of the class, Daniel edged up and spoke quietly to Charles’s dejected back. “Forget them, kid. You can do it.” Charles warmed, smiled, stood taller and promptly struck out anyway. But at that precise moment, defying the social order of this jungle he had entered, Daniel had gently began to change things–and us.
By autumn’s end, we had all gravitated toward him. He taught us all kinds of lessons. How to call a wild turkey. How to tell whether fruit is ripe before that first bite. How to treat others, even Charles. Especially Charles. He never did use our names, calling me “Miss” and the students “kid.” The day before Christmas vacation, the students always brought gifts for the teacher. It was a ritual–opening each department-store box, surveying the expensive perfume or scarf or leather wallet and thanking the child.
That afternoon, Daniel walked to my desk and bent close to my ear. “Our packing boxes came out last night,” he said without emotion. “We’re leavin’ tomorrow.” As I grasped the news, my eyes filled with tears. He countered the awkward silence by telling me about the move. Then, as I regained my composure, he pulled a gray rock from his pocket. Deliberately and with great style, he pushed it gently across my desk. I sensed that this was something remarkable, but all my practice with perfume and silk had left me pitifully unprepared to respond. “It’s for you,” he said, fixing his eyes on mine. “I polished it up special.”
I’ve never forgotten that moment.
Years have passed since then. Each Christmas my daughter asks me to tell this story. It always begins after she has picked up the small polished rock that sits on my desk and nestles herself in my lap. The first words of the story never vary. “The last time I ever saw Daniel, he gave me this rock as a gift and told me about his boxes. That was a long time ago, even before you were born. “He’s a grownup now,” I finish. Together we wonder where he is and what he has become. “Someone good I bet,” my daughter says. Then she adds, “Do the end of the story.” I know what she wants to hear–the lesson of love and caring learned by a teacher from a boy with nothing–and everything–to give. A boy who lived out of boxes. I touch the rock, remembering. “Hi kid,” I say softly. “This is Miss. I hope you no longer need the packing boxes. And Merry Christmas, wherever you are.”

So Long NaBloPoMo . . .

2010-11-30T07:39:00.006-06:00

This is it, my last post for the month of November! Way back on November 1, I took the National Blog Posting Month (NaBloPoMo) challenge to post something on my blog every day for thirty days. I did it because I thought it would be fun to test myself ... and guess what, it was fun! I didn't win any prizes or awards or money. But I did learn a bit about self discipline and creativity along the way. And least you worry, I most definitely plan to continue blogging, just not every day! So, here's to you and here's to me! I couldn't have done it without you!

Make Soup . . . For Meatless Monday

2010-11-29T06:33:00.005-06:00

Last week was a busy week followed by an even busier weekend. I wanted to make something quick and easy and hearty for supper, without another trip to the grocery store. I scrounged around in the cupboard and came up with the following. I'm calling it:
Crazy Day Soup
Ingredients:
64 oz. vegetable broth
1 - 16 oz. package frozen cauliflower
Orzo (I used what I had left in the bag)
1 can Italian diced tomatoes, including juice
1 can dark red kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1/2 tsp. dried basil
1/4 tsp. red pepper flakes
Pinch black pepper (or more, depends on your preference)
Shredded cheddar cheese to pass
Directions:
Add broth to soup pot. Bring to boil. Add cauliflower and reduce heat to simmer. When cauliflower is cooked, add tomatoes, red and black beans and spices. Let simmer together for 10 minutes. Add orzo and simmer until orzo is cooked but not mushy. Serve with a sprinkle of cheddar cheese and a side of crusty bread.

Hallelujah!

2010-11-28T08:41:00.006-06:00

Christmas Food Court Flash Mob, Hallelujah Chorus
One of the latest phenomenons to hit YouTube is the Christmas Food Court Flash Mob, singing the Hallelujah Chorus, first posted on YouTube about a week and a half ago. I caught it on one of the national morning news shows yesterday. I thought it was brilliant and had to share it.

I try to avoid the malls during the holidays, but I wish I had been in the food court when this group of over 100 ordinary-looking mall visitors (and one janitor) turned out to be a perfectly synchronized choir. Starting with one woman and one man, they launched into the Hallelujah Chorus, surprising everyone around them. Be sure you click on the link above and take a minute to listen.

For those of you who are flash mob ignorant, a flash mob is a large group of people who assemble suddenly in a public place, perform an unusual and pointless act that is either fun and/or entertaining, as well as completely unexpected. They appear for a brief time, then quickly disperse. The term flash mob is generally applied only to groups organized via telecommunications, social media, or email.

It's beginning to look . . .

2010-11-27T05:26:00.003-06:00

a lot like Christmas around here!

I spent yesterday trimming the house, and like the song says, it's beginning to look a lot like Christmas. Son Tom comes to town for a work-related visit on Monday and can't be here for the holidays. I decided to get my bedecking done now so we can enjoy an early Merry Christmas celebration next week.

I took a few photos of my decorating handiwork to share with you. I have a nutcracker collection I display in our dining room. I also do a few small table trees. My husband (aka Ebenezer Scrooge) doesn't like to put up Christmas trees anymore and, in my old age, I can't do it alone. I think the little trees look festive and bring holiday cheer to our house. I also put out a vintage Tom & Jerry set although I don't make Tom & Jerry's. Instead, I fill the bowl with old ornaments I've collected. I much prefer serving Brandy Alexanders made with ice cream. The following recipe, from my good friend Gail, is delicious and comes highly recommended . . . by me!

BRANDY ALEXANDERS WITH ICE CREAM
1 cup brandy
2 cups dark creme de cocoa
1 pail vanilla ice cream
Take out 1/2 of softened ice cream and place in a bowl. Put in the liquor and mix well. Add the ice cream back in and stir well (it doesn't quite fit so be prepared to do some tasting). Return to freezer. Just before serving, allow to soften. Ladle into glasses and sprinkle top with ground nutmeg. Kind of messy but worth it! Sorry I don't have a picture. They are quite wonderful!

Let Us Give Thanks ...

2010-11-26T08:40:00.006-06:00

Thanksgiving 2010 is now just a happy memory. It was a wonderful day, spent with some of my favorite people. My awesome brother and sister-in-law served up a magnificent feast, and made it look easy! For them, and all of my family, I am truly thankful! The only downside to the holiday is that we don't have any leftovers at our house so I'm off to the kitchen to cook a miniature turkey dinner. No "Black Friday" madness for me!

Blessings to all!