Category: MISC

FRIDAY FILL INS

Thursday, May 31, 2012

FFI

And…here we go!

1. Hallelujah! June is here – my month to finish getting well!
2. Someplace cooler than 112 degrees is where I wanna be!
3. When I was walking the dog this morning, I saw a handful of goose feathers in the road and I thought boy did someone’s pillow explode!
4. Triple digit temperatures and that’s how I knew it was time to turn on the air conditioning and stay inside.
5. What were once vices are never more.
6. Activia Peach Yogurt is what I’ve been having for breakfast lately.
7. And as for the weekend, tonight I’m looking forward to movie night, tomorrow my plans include errands and Sunday, I want to be on the Palm Spring Aerial Tramway and having dinner at the top for my last full meal before surgery!

Just A Minute in May

I found this over at Barbara’s Candy Hearts and Paper Flowers.  I’d forgotten all about it, but decided to follow suit with Barbara and recap May as so much is going on.
Jen formerly of August Street, now Crafty Type, used to have a Just A Minute feature, which I also enjoyed reading. She is no longer doing it, but I think I too will go ahead and reflect on my months along with Barbara.

Reading… Fifty Shades of Grey trilogy by EL James

Making… Birthday Presents for June Birthdays

Watching & Listening… to DUETS

Loving… warm and breezy evenings with long walks

Dreaming… getting through Hiatal Hernia Surgery and the 2 month diet that goes with it!

Planning… a weekend away with Hubby for a friend’s wedding

Baking… Cream Cheese Brownies

Rutabaga with dried tomatoes, shallots and garlic – Try a new recipe, lets eat more vegetables. Rutagagas

Let’s eat more vegetables. I have said that time and time again. But honestly, I mean it each time! You will see more vegetable recipes right here, in the future…..

This is delicious, give it a try, we did!
Rutabaga with dried tomatoes, shallots and garlic
adapted from:  Seasonal Ontario Food
4 c peeled and diced rutabaga
2 large shallots, peeled and sliced thin
1/4 c dried tomatoes in oil
1 clove garlic, minced 
olive oil and/or oil from the jarred dried tomatoes
salt and pepper to taste
Cover rutabaga with water by 1 inch, add salt. Bring to a boil, reduce heat, simmer until tender when pierced with a fork or the tip of a knife, about 20-25 minutes. Drain and keep warm.
While rutabaga is cooking, saute the shallots and garlic in oil. When soft and beginning to brown, add the tomatoes, cover turn off heat until the rutabaga is tender. 
Using a potato masher, mash rutabaga, stir in the shallot mixture. Adjust seasoning and serve. 
Serves 4 – 6
As always, thanks for taking a moment to stop by and say hello. I appreciate your time and your wonderful comments!

And for more great recipes and stories, come and visit MomsSundayCafe, we love having company!

MEMORIAL DAY

This is how we spent our morning – at the local cemetery for the Memorial Day commemoration.  I was happy to see such a large turn out.  
The local Airborne Association presented and retired the colors.  
The boy scouts presented the folding of the flags with a recitation of the 13 folds and what they stand for.  Honestly, if anyone ever really listened, this alone would tell you why God can’t be removed from the Pledge of Allegiance.
The local high school presented us with a traditional solo of the National Anthem as well as a melody of the different military branches and their songs.  
The key note speaker was Congresswoman Mary Bono Mack.
Presentation of the wreaths from all the local organizations.

ALWAYS REMEMBER

Last year someone told me that Memorial Day no longer means as much because we have so many intermixed cultures in the U.S. now.  I beg to differ.  While it has become a 3 day weekend to most, it is NOT just about picnics, BBQ’s and swimming.  Remember that without those brave men and women who died and are honored on Memorial Day, you may not have the rights that you do have.  All of our freedoms came with a price for some and an observance for all.
Memorial Day is about honoring the countless individual acts of bravery and sacrifice. This holiday is also about honoring the brave men and women who make it home. That means keeping our promises to America’s veterans. This Memorial Day, we remember all the Americans who gave their lives in defense of America. They died so that we may be free – and we are forever in their debt. Too many people have lost sight of the meaning of this holiday. If you visit How to Observe Memorial Day you can read the whole article, but here is an excerpt that lists the highlights.

“…gather around their sacred remains and garland the passionless mounds above them with choicest flowers of springtime….let us in this solemn presence renew our pledges to aid and assist those whom they have left among us as sacred charges upon the Nation’s gratitude,–the soldier’s and sailor’s widow and orphan.”

~~General John Logan, General Order No. 11, 5 May 1868

“The “Memorial” in Memorial Day has been ignored by too many of us who are beneficiaries of those who have given the ultimate sacrifice. Often we do not observe the day as it should be, a day where we actively remember our ancestors, our family members, our loved ones, our neighbors, and our friends who have given the ultimate sacrifice:

  • by visiting cemeteries and placing flags or flowers on the graves of our fallen heroes.
  • by visiting memorials.
  • by flying the U.S. Flag at half-staff until noon.
  • by flying the ‘POW/MIA Flag’ as well (Section 1082 of the 1998 Defense Authorization Act).
  • by participating in a “National Moment of Remembrance”: at 3 p.m. to pause and think upon the true meaning of the day, and for Taps to be played.
  • by renewing a pledge to aid the widows, widowers, and orphans of our fallen dead, and to aid the disabled veterans.”

Memorial Day is a United States federal holiday observed on the last Monday of May. Formerly known as Decoration Day, it commemorates U.S. men and women who died while in the military service. First enacted to honor Union soldiers of the American Civil War (it is celebrated near the day of reunification after the civil war), it was expanded after World War I to include American casualties of any war or military action.

It is the 
VETERAN,  not the preacher,   
who has given us freedom of religion. 

It is the 
VETERAN,  not the reporter,    
who has given us freedom of the press.

It is the 
VETERAN,  not the poet,
who has given us freedom of speech.
   
It is the 
VETERAN,
not the campus organizer,
who has given us freedom to assemble.    
 
It is the 
 VETERAN,  not the lawyer,
who has given us the right to a fair trial.  
 
It is the 
VETERAN,  not the politician,
Who has given us the right to vote. 

It is the
VETERAN 
who salutes the Flag, 

It is the
VETERAN 
who serves under the Flag.

Always remember and never forget!

“The National Moment of Remembrance, established by Congress, asks Americans wherever they are at 3 p.m., local time, on Memorial Day to pause in an act of national unity (duration: one minute).The time 3 p.m. was chosen because it is the time when most Americans are enjoying their freedoms on the national holiday. The Moment does not replace traditional Memorial Day events; rather it is an act of national unity in which all Americans, alone or with family and friends, honor those who died for our freedom. It will help to reclaim Memorial Day as the sacred and noble holiday it was meant to be. In this shared remembrance, we connect as Americans.”

FRIDAY FILL-INS

 FFI

 I’M CHEATING SINCE TODAY IS MY FRIDAY AND IT’S A 3 DAY WEEKEND!

1. These three words describe my significant other (or dog, cat, baby, grandchild, best friend!): LOVING, TENDER, KIND!
2. FAMILY TIME is a delight!
3. Oh, how I adore WHISKEY (NO NOT THAT KIND, MY GOLD RETRIEVER).
4. OTHERS SMILE if one takes time to be friendly.
5. Inevitably, WE ALL SUCCUMB TO LETTING GO AND LIVING SIMPLY.
6. GRAMPS is someone who never ceased to encourage me.
7. And as for the weekend, tonight I’m looking forward to RELAXING AFTER COMPLETING MY LATEST PROJECT, tomorrow my plans include SOME GRILLIN’ AND CHILLIN’ TIME and Monday, I want to will be at the Memorial Day celebration for veterans!

FRENCH ONION GRILLED CHEESE

FRENCH ONION GRILLED CHEESE
1 tablespoon each safflower oil and butter, for frying

2 slices of french baguette or french bread
1 tablespoon softened butter
enough shredded
gruyere cheese to generously cover both slices of bread

½ cup wine-braised onions (see recipe below)
salt and pepper to taste

  • Heat oil in frying pan over medium low heat. Add butter and allow to melt.
  • Spread each slice of French bread with softened butter. 
  • Add half the shredded cheese to one slice of bread
  • Pile braised onions on top
  • Sprinkle with the salt and pepper, then add the rest of the cheese. 
  • Top with the other slice of bread, and gently press together.
  • Place the sandwich in the hot pan and cook until bread is toasted brown and cheese has started to melt. 
  • Carefully flip the sandwich over in the pan and cook until the other side is toasted brown and cheese has completely melted.
  • Remove the grilled sandwich from the pan and serve.

WINE BRAISED ONIONS
1 clove garlic per
2 onions
 (cook about 3-5 at a time, as you will find many uses for leftover caramelized onions)
butter
beef stock

  • Cut the onions in half lengthwise, then slice thinly again lengthwise.
  • For every 1 large onion, heat about 1 teaspoon safflower oil in a large, heavy-bottom pan over medium heat. Add the same amount of butter, allow to melt, then add minced garlic. 
  • Allow the garlic to soften (but not color), then add the onions. 
  • Stir to coat the garlic and onions in oil+butter.
  • Turn down the heat to medium low (so onions don’t burn). Continue to cook the onions until they are soft and deep golden brown, 30-40 minutes (depending on how many onions you cook).
  • Add about 1/8 cup wine of choice and 1/8 cup beef stock, and allow to cook down with the onions, another 5-7 minutes. 
  • Remove from heat and set aside enough onions for grilled cheese sandwich.

POMMES MAXIM

POMMES MAXIM as seen on Ashley Brouwer adapted from the New York Times

Pommes maxim plate beautifully. Add a sprig of rosemary to the middle of each spiral, serve with a dollop of sour cream on top, or just eat them hot right out of the oven. 
POMMES MAXIM
10 tablespoons unsalted butter
2 large Yukon Gold potatoes, peeled and sliced paper thin
Sea salt
Fresh Ground Pepper
  • Heat oven to 300 degrees. Place butter in a saucepan over low heat. As the butter melts, skim the foam from the surface and discard. Slowly pour off the clear, golden, melted butter into a bowl, discarding any milky residue.
  • Toss the potato slices in a bowl with the clarified butter. Arrange the slices, overlapping, on a baking sheet and sprinkle with salt. Keller recommends using a nonstick baking sheet, but I don’t own one and was still able to easily remove the pommes maxim from the pan with a metal spatula.
  • Bake the potatoes 45 to 50 minutes or until crisp and golden.
  • They can be set aside at room temperature for 1-2 hours until you are ready to serve. To reheat, place them in a 325-degree oven for 10 minutes or until warm.
  • Makes approximately six servings, although this number may vary depending on how large your potatoes are and how many slices you use per circle.

CHICKEN SNAP PEA STIR FRY

CHICKEN SNAP PEA STIR FRY
1 pound chicken breast tenders, cut into strips
3 1/2 tablespoons safflower oil
2 teaspoons cornstarch
1 teaspoon baking soda
sea salt
1 tablespoon oyster sauce
3/4 pound sugar snap peas, halved
soy sauce 
white rice
  • Toss  chicken with 1 1/2 tablespoons safflower oil, cornstarch and baking soda.
  • Cover and marinate 1 hour.
  • Remove from refrigerator 15 minutes before cooking.
  • Heat Wok or large frying pan over high heat.
  • Add remaining oil to pan.
  • When hot, add chicken and saute until golden.
  • Add salt.
  • Stir in oyster sauce.
  • Transfer to bowl and set aside.
  • Return  wok to high heat and add peas, stir frying 2-3 minutes until tender crisp.
  • Stir in chicken.
  • Serve over rice with soy sauce.

Roasted Almond and Maple Butter, soooo good!

I love maple, real maple syrup is delicious.

OK I also like maple flavored pancake syrup, but with the sugar, it does not agree with me. Before it is proper time to eat the next meal, my blood sugar has already plummeted.

On Mother’s Day in addition to a day of labor in my yard, I was served a delicious dinner that included real maple in many of the dishes. The chicken breast were marinaded in a maple and spice bath, and there was a maple and cream bread pudding for dessert. Good stuff!

If that was not enough, I also received a jar of this delicious almond butter.

(I should probably remove that little sticky note…)

Maple Almond Butter
made by the lovely Jess, and here is the note she sent me by email…..

** I switched out the oil for coconut oil, and I have to say, it took a lot more than two teaspoons to get it to that creamy consistency.. the first batch I did, I used oil that I had around the house and it still took much more than two teaspoons..** also, I added a bit more maple syrup in to the food processor when I was blending it, I wanted a stronger maple flavor.

Maple Almond Butter
1 1/2 cups of raw almonds
3 tablespoons maple syrup update: more for blending
pinch of sea salt
1-2 teaspoons walnut oil (or any other complimentary/neutral oil) update: start with 1 T coconut oil

Spread the almonds on a rimmed cookie sheet, preferably with a baking mat or sheet of parchment underneath them. Drizzle the maple syrup over the almonds and toss the nuts with your fingers so that they get evenly coated. Roast them at 325 degrees for 20 minutes, tossing at least once during the cooking process.

When the nuts are fully roasted, remove the pan from the oven and let cool for at least 10-15 minutes.
Pour the nuts into the food processor and pulse to begin breaking them up. Add a drizzle of your oil and run the processor 30-45 seconds. Remove the lid and scrape down the sides. Continue with this process/scrape/drizzle procedure until your nuts have broken down in butter. You may not need all the oil, it just depends on the moisture content of the almonds.

 Yes, we have been enjoying this almond butter, look at all those crumbs!

This is so good! 

As always, thank you for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

For additional recipes and more, come visit at Moms Sunday Cafe, we love having company!

STRAWBERRY LEMON POUND CAKE

STRAWBERRY LEMON POUND CAKE
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1 cup (2 sticks) butter, softened at room temperature
1 cup sugar, plus 1/3 cup
4 eggs
2 teaspoons pure vanilla extract
Juice from 3 lemons to equal 1/4 cup lemon juice, plus 1/3 cup
  • Preheat the oven to 350Ëš. 
  • Butter a 6-cup loaf pan and line it with parchment or waxed paper. 
  • In a medium bowl, combine the flour, baking powder, and salt. 
  • Using a hand mixer,  cream the butter. 
  • Add 1 cup of the sugar and mix until well blended.
  • Add the eggs one at a time. 
  • Add the vanilla. 
  • Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. 
  • Mix until just smooth.
  • Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes
    • Meanwhile, make the glaze:
    • In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
    When the cake is done, let cool in the pan 15 minutes (it will still be warm).
    • Run a knife around the sides of the pan.
    • Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. 
    • Peel off the waxed paper.
    • Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. 
    • Let cool at room temperature. Store in refrigerator.
    1-2 large box(es) strawberries, washed and sliced
    1 cup sugar
    3 tablespoons cornstarch
    3/4 cup water 
  • Mash 1 cup strawberries; set aside.
  • In a saucepan, combine sugar & cornstarch; stir in water & mashed berries. 
  • Bring to a boil, stirring constantly. Stir in food coloring if desired. 
  • Cook and stir 3 minutes more. Cool for 10 minutes. Â