This German Bearded Iris is one of my most most favorite flowers because of its beauty. It always stands tall and proud with a luscious blend of color. I just love this picture!
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.”
“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 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
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
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
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
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.
Who has given us the right to vote.
It is the
VETERAN
VETERAN
who salutes the Flag,
It is the
VETERAN
who serves under the Flag.
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.”
SAVORY KITCHEN TABLE
Do you ever get yourself spread so thin that you just want to start over? LOL I know you do. We ALL do at some point. Savory Kitchen Table is my start over point. I’m working on this being the perfect collection of the tried and true recipes worthy of repeat appearances for my family and yours as well as the BEST parts, photos and memories of life as it happens. Life IS WHAT IT IS and should be celebrated, the ups AND the downs.
All of my other blogs will be phased out over the next few weeks and Savory Kitchen Table will be an accumulation of our life around the kitchen table and that won’t always be recipes because more than food happens around the kitchen table, at least at our house. It will also include product reviews (good and bad)!
CHIPOTLE CHEDDAR MAC & CHEESE
CHIPOTLE CHEDDAR MACARONI & CHEESE ala TAMY
1 1/2 cups dried macaroni (elbows or shells)
1 1/4 cup diced ham
1/2 cup garlic pepper crispy onions
3/4 cup heavy cream
2 tablespoons butter
salt and pepper, to taste
4 slices Chipotle cheddar cheese, torn into pieces
3 slices sharp cheddar cheese, torn into pieces
3 slices white American cheese, torn into pieces
- Preheat oven to 350˚.
- Prepare macaroni according to package directions. Drain well.
- Using the same pan, melt butter and add cream until smooth.
- Add cheese a few pieces at a time, stirring until well blended.
- Salt and pepper to taste.
- Add ham pieces, coating them well with sauce.
- Fold in pasta.
- Pour into casserole dish.
- Sprinkle with crispy onions.
- Bake 20 minutes or until heated through and golden on top.
LEMON BARS & CHOCOLATE RASPBERRY BARS
This month our Baking partners challenge is “Bar” recipes. The recipes are for Lemon Bars, an all time favorite! and I adored the Chocolate Raspberry Walnut Bars too.
This month’s challenge was suggested by Suja from Kitchen Corner Try it!
Lemon Bars
Recipe source The Secrets of Baking, Sherry Yard and The Good Cookie by Tish Boyle
Basic short crust recipe:
All Purpose flour- 1 1/4 cup
Confectioner’s sugar- 2/3 cup
Pinch of salt
Cold unsalted butter cut into half inch cubes- 10 tbs (1 1/4 stick)
For the filling:
Sugar- 3/4 cup
Lemon zest- 1 tablespoon
Eggs-4
Lemon juice-1 cup
Condensed milk- 1/2 cup (or milk 1/2 cup. Milk or condensed milk is optional it gives the bars a custard flavor and firmer texture)
All purpose flour- 3 tablespoons
Salt- 1/8 teaspoon
Yellow food color- 2-3 drops (optional)
Powdered sugar for dusting
To make the crust
- Pre-heat oven to 325 degree F and position rack in the center of the oven.Butter 9inch square baking pan and set aside (you can also line pan with aluminum foil)
- Using a food processor,mix flour,sugar and salt.
- Add pieces of butter and pulse 8-10 times till the mixture resembles coarse meal. Process until the mixture forms large clumps and holds together when pinched between two fingers (around 15-20 seconds).
- Scrape dough into prepared pan and pat it into an even layer.
- Using a fork prick the dough at one inch intervals.
- Bake the crust for 20 minutes till the edges become golden brown.
- Allow this to cool in the pan on a wire rack.
To make the filling
- Pulse sugar and lemon zest in a processor till it is fragrant.
- Beat eggs and mix the sugar and whisk till it is pale yellow color.
- Add the condensed milk, lemon juice, flour and salt.
- Pour over the baked crust.
- Bake at 325 degree F for18-20 minutes or until just set and firm to touch.
- Cool in room temperature and the place in the refrigerator to chill for 1 hour before cutting into bars.
- To finish dust the top of each bar with powdered sugar and serve.
- Store lemon bars tightly warped in room temperature for two days or in the freezer for one week. (I store in the fridge)
Chocolate Walnut Raspberry Bars
Recipe source Faye Levy’s Chocolate Sensations
Walnut cookie dough
Walnuts- 1 cup (3-3/4 0z.)
Egg yolks-3
Sugar- 1/2 cup
Salt- 1/4 teaspoon
Vanilla extract-2 teaspoon
Grated lemon zest- 2 teaspoon
Chilled Unsalted butter- 1 cup ( 8 oz.)
All purpose flour- 1 3/4 cups
Chocolate Raspberry filling
Raspberry preserve- 1/2 cup
Semi sweet chocolate cut into chunks- 6 oz.
Nutty crumble topping
Sugar- 2 tablespoons
All purpose flour- 1/4 cup
Walnuts- 1/4 cup
To make the dough
- Finely process nuts in a food processor and set aside.
- Combine egg yolks, sugar,salt,vanilla,lemon zest and butter in the food processor. Start with 10-12 pulses and the continuously pulse for 5 seconds until combined.
- Add flour and walnuts and process for five seconds.
- Scrape down and continue processing till the dough begins to form sticky crumbs but does not come together as a ball.
- Put dough in a plastic bag or a wrap and press together to form a ball. Chill for one hour.
- Pre heat oven to 350F (175C).
- Cut out 1/4 of the dough and set aside in the refrigerator.
- Pat the remaining dough in bottom of an unbuttered 13″x9″ pan.
Filling
- Stir preserve, using a rubber spatula.
- Gently spread over the dough.
- Sprinkle chocolate over the jam.
Topping
- Cut reserve dough into small pieces. In the food processor process flour, walnuts, sugar and the cut dough till it resembles a crumbly mixture.
- Spread this evenly over the chocolate.
- Bake for 30-35 minutes until the crumbs are firm and light brown.
- Cool in pan over a rack till it is lukewarm.
- Using a sharp knife slice into bars.
- Store in airtight containers (up-to three days in room temperature) (I store in the fridge)
LEMON BARS & CHOCOLATE RASPBERRY WALNUT BARS ~ BAKING PARTNERS
This month our Baking partners challenge is “Bar” recipes. The recipes are for Lemon Bars, an all time favorite! and I adored the Chocolate Raspberry Walnut Bars.
This month’s challenge was suggested by Suja from Kitchen Corner Try it!
Lemon Bars
Recipe source The Secrets of Baking, Sherry Yard and The Good Cookie by Tish Boyle
Basic short crust recipe:
All Purpose flour- 1 1/4 cup
Confectioner’s sugar- 2/3 cup
Pinch of salt
Cold unsalted butter cut into half inch cubes- 10 tbs (1 1/4 stick)
For the filling:
Sugar- 3/4 cup
Lemon zest- 1 tablespoon
Eggs-4
Lemon juice-1 cup
Condensed milk- 1/2 cup (or milk 1/2 cup. Milk or condensed milk is optional it gives the bars a custard flavor and firmer texture)
All purpose flour- 3 tablespoons
Salt- 1/8 teaspoon
Yellow food color- 2-3 drops (optional)
Powdered sugar for dusting
To make the crust
- Pre-heat oven to 325 degree F and position rack in the center of the oven.Butter 9inch square baking pan and set aside (you can also line pan with aluminum foil)
- Using a food processor,mix flour,sugar and salt.
- Add pieces of butter and pulse 8-10 times till the mixture resembles coarse meal. Process until the mixture forms large clumps and holds together when pinched between two fingers (around 15-20 seconds).
- Scrape dough into prepared pan and pat it into an even layer.
- Using a fork prick the dough at one inch intervals.
- Bake the crust for 20 minutes till the edges become golden brown.
- Allow this to cool in the pan on a wire rack.
To make the filling
- Pulse sugar and lemon zest in a processor till it is fragrant.
- Beat eggs and mix the sugar and whisk till it is pale yellow color.
- Add the condensed milk, lemon juice, flour and salt.
- Pour over the baked crust.
- Bake at 325 degree F for18-20 minutes or until just set and firm to touch.
- Cool in room temperature and the place in the refrigerator to chill for 1 hour before cutting into bars.
- To finish dust the top of each bar with powdered sugar and serve.
- Store lemon bars tightly warped in room temperature for two days or in the freezer for one week. (I store in the fridge)
Chocolate Walnut Raspberry Bars
Recipe source Faye Levy’s Chocolate Sensations
Walnut cookie dough
Walnuts- 1 cup (3-3/4 0z.)
Egg yolks-3
Sugar- 1/2 cup
Salt- 1/4 teaspoon
Vanilla extract-2 teaspoon
Grated lemon zest- 2 teaspoon
Chilled Unsalted butter- 1 cup ( 8 oz.)
All purpose flour- 1 3/4 cups
Chocolate Raspberry filling
Raspberry preserve- 1/2 cup
Semi sweet chocolate cut into chunks- 6 oz.
Nutty crumble topping
Sugar- 2 tablespoons
All purpose flour- 1/4 cup
Walnuts- 1/4 cup
To make the dough
- Finely process nuts in a food processor and set aside.
- Combine egg yolks, sugar,salt,vanilla,lemon zest and butter in the food processor. Start with 10-12 pulses and the continuously pulse for 5 seconds until combined.
- Add flour and walnuts and process for five seconds.
- Scrape down and continue processing till the dough begins to form sticky crumbs but does not come together as a ball.
- Put dough in a plastic bag or a wrap and press together to form a ball. Chill for one hour.
- Pre heat oven to 350F (175C).
- Cut out 1/4 of the dough and set aside in the refrigerator.
- Pat the remaining dough in bottom of an unbuttered 13″x9″ pan.
Filling
- Stir preserve, using a rubber spatula.
- Gently spread over the dough.
- Sprinkle chocolate over the jam.
Topping
- Cut reserve dough into small pieces. In the food processor process flour, walnuts, sugar and the cut dough till it resembles a crumbly mixture.
- Spread this evenly over the chocolate.
- Bake for 30-35 minutes until the crumbs are firm and light brown.
- Cool in pan over a rack till it is lukewarm.
- Using a sharp knife slice into bars.
- Store in airtight containers (up-to three days in room temperature) (I store in the fridge)
POSITIVE ATTITUDE IS A MUST!
I originally ran this post back on July 18th, 2008 over at 3 Sides of Crazy. I ran it again at my recipe blog Always Eat on the Good China to remind myself why I named that blog what I did and that I always have something to look forward to. I run it here to remind myself that I was on the right path to a positive attitude even before I knew I had Ovarian Cancer and just how surreal all these realizations became later on.
When I asked Am to unload the dishwasher today, she told me how pretty a glass she was unloading was.
I told her it was a Princess House Heritage Crystal Glass and she immediately put it down and backed away from it like it was Uranium or something. I asked her what was wrong and she said she was afraid she’d break it, so she better not touch it. I laughed and said don’t worry about it, we use them every day. We even break them now and again.
Then I asked her to put the beans in the oven and she looked at the bowl and said, “You really want this pretty bowl in the oven”? Again I laughed and said yes.
So I asked her if she had ever heard of Erma Bombeck and she said no. I had to share this with her.
See many, no, most of you know me as just a fellow blogger with a positive attitude and generally friendly demeanor. What you don’t know is that I too suffer from a terrible debilitating disease that requires constant maintenance, positive attitude and a stress free life as well as a preservative free diet to stay even close to healthy. To look at me you would never know I was sick, but for that all I can say is thank you as I have worked hard to maintain that appearance and attitude, because it wasn’t always that way and it was hard work to get this healthy. I also know though how tenuous life is and how quickly it can change so for that reason I post this tribute to Erma Bombeck as a reminder to us all to burn the pink candle, use the pretty bowl and crystal glasses for everyday.
If I Had My Life To Live Over by Erma Bombeck
The following was written by the late Erma Bombeck after she found out she had a fatal disease.
If I had my life to live over, I would have talked less and listened more.
I would have invited friends over to dinner even if the carpet was stained and the sofa faded.
I would have eaten the popcorn in the ‘good’ living room and worried much less about the dirt when someone wanted to light a fire in the fireplace.
I would have taken the time to listen to my grandfather ramble about his youth.
I would never have insisted the car windows be rolled up on a summer day because my hair had just been teased and sprayed.
I would have burned the pink candle sculpted like a rose before it melted in storage.
I would have sat on the lawn with my children and not worried about grass stains.
I would have cried and laughed less while watching television – and more while watching life.
I would have shared more of the responsibility carried by my husband.
I would have gone to bed when I was sick instead of pretending the earth would go into a holding pattern if I weren’t there for the day.
I would never have bought anything just because it was practical, wouldn’t show soil or was guaranteed to last a lifetime.
Instead of wishing away nine months of pregnancy, I’d have cherished every moment and realized that the wonderment growing inside me was the only chance in life to assist God in a miracle.
When my kids kissed me impetuously, I would never have said, “Later. Now go get washed up for dinner.”
There would have been more “I love you’s”.. More “I’m sorrys” …
But mostly, given another shot at life, I would seize every minute… look at it and really see it … live it…and never give it back.
CHIPOLTE CHEDDAR MACARONI & CHEESE ala TAMY
CHIPOLTE CHEDDAR MACARONI & CHEESE ala TAMY
I originally thought this was going to be just another mac and cheese recipe and maybe if I had followed the recipe it would have been, but instead I “doctored” the recipe to fit hubby’s taste and what I had on hand. The results according to hubby were phenomenal, but requests I make it again so he can tell for sure.
CHIPOLTE CHEDDAR MACARONI & CHEESE ala TAMY
1 1/2 cups dried macaroni (elbows or shells)
1 1/4 cup diced ham
1/2 cup garlic pepper crispy onions
3/4 cup heavy cream
2 tablespoons butter
salt and pepper, to taste
4 slices Chipolte cheddar cheese, torn into pieces
3 slices sharp cheddar cheese, torn into pieces
3 slices white American cheese, torn into pieces
- Preheat oven to 350˚.
- Prepare macaroni according to package directions. Drain well.
- Using the same pan, melt butter and add cream until smooth.
- Add cheese a few pieces at a time, stirring until well blended.
- Salt and pepper to taste.
- Add ham pieces, coating them well with sauce.
- Fold in pasta.
- Pour into casserole dish.
- Sprinkle with crispy onions.
- Bake 20 minutes or until heated through and golden on top.
GLAZED STUFFED PORK CHOPS – the secret is in the sauce
Glazed Stuffed Pork Chops
4 VERY thick pork chops
8 slices oatnut bread
butter
1/2 teaspoon thyme
1/2 teaspoon garlic salt
1/2 teaspoon white pepper
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1/2 cup apricot pineapple jam, room temperature**
1 tablespoon peach schnapps
1 large lemon, juiced
- Preheat oven to 350°.
- Slit each pork chop along 2 sides to create a large pocket.
- *Toast each slice of bread well and then lightly butter.
- Cut each piece into small squares.
- Toss with thyme, garlic salt and pepper.
- Stuff each pork chop with 1/3 cup of mixture.
- Whisk together the jam, peach schnapps, red pepper flakes, ginger and lemon juice.
- Place chops in a square greased baking dish.
- Arrange remaining stuffing around the edges.
- Glaze chops and stuffing tops.
- Bake uncovered 30 minutes.
- Turn chops, glaze chops and stuffing again. Bake another 30 minutes.
*If you prefer, prepare 1 box of stove top stuffing instead.
**Tonight I used Lemon Curd and had a distinctively fresh flavor with the same consistency. Use whatever flavor speaks to you.
Cinnamon Chocolate Babka Muffins
Cinnamon Chocolate Babka Muffins
DOUGH
1/2 cup whole milk, warmed 110 degrees
1/4 cup sugar
2 teaspoons instant rapid rise yeast
1 large egg at room temperature
2 cups all purpose flour
1/2 teaspoon salt
3 tablespoons unsalted butter at room temperature
- Using a stand mixer, use a paddle to combine the milk, sugar and yeast, stirring to blend.
- Add the egg, flour and salt mixing on low until a sticky dough begins to form.
- Mix in the butter until well blended with no remaining chunks.
- Switch to a dough hook and knead on low for about 10 minutes. The dough will be loose and sticky.
- Butter a large bowl. Add dough, cover with tea towel and let rise until doubled in a warm place. This will take 1-2 hours.
FILLING
3/4 cup milk chocolate chips
1/4 cup brown sugar
1 teaspoon ground cinnamon
pinch of salt
3 tablespoons unsalted butter at room temperature
- Chop chocolate pieces in a food processor until small coarse pieces.
- Add brown sugar, cinnamon and salt and pulse until coarse crumbs.
- Set aside.
EGG WASH
1 egg, lightly beaten
1 tablespoon heavy cream
- Whisk together until well blended.
STREUSEL TOPPING
1/3 cup brown sugar
1/4 cup all purpose flour
3 tablespoons unsalted butter at room temperature
- In a small bowl combine the brown sugar and flour.
- Cut the butter in with a pastry blender until it resembles coarse crumbs.
- Set Aside.
ASSEMBLY
- VERY GENEROUSLY butter 12 muffin tins OR use muffin papers for easier clean up.
- Turn out the dough onto a floured work surface. Gently depress the center to deflate. Let rest 5 minutes.
- Roll the dough into a 12×20 rectangle. (flour as needed to prevent sticking)
- Sprinkle the filling evenly over the dough.
- Roll the dough into a tight log.
- Cut the dough into 12 equal pieces (HINT: I now use dental floss for all this type of cutting. You get a good clean cut every time.)
- Place each piece into you prepared tin or papers.
- Cover with your tea towel and let rise 30 minutes or so.
- Preheat oven to 350 degrees.
- After 30 minutes, brush tops with the egg wash.
- Sprinkle each with the streusel topping.
- Bake for 15-20 minutes or until puffed and brown around the edges.
- Cool completely on wire racks in the tin. (I use the papers because I like them warm, but the come out of the tins better cool).
POTATO PANCAKES
This one is for Riley at Pig’n’Pancake in Seaside. Thank you for being a great server and so friendly. You made breakfast enjoyable during our stay.
POTATO PANCAKES
3+ cups peeled, grated & squeezed* potatoes
1 large bunch green onions, minced or 1 small Vidalia onion, minced
1/2 cup self rising flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup buttermilk**
1 egg, beaten
4 tablespoons butter, melted
- Sift together the flour, salt and pepper.
- Whisk together the buttermilk, egg and butter until smooth.
- Whisk in the flour mixture until well blended.
- Fold in the potatoes and onions.
- Drop onto hot griddle and make your pancakes.
- Serve with applesauce and sour cream or with the Sauerbraten gravy.
*I use a cheese cloth towel as my base. I grate the potatoes on top of it and then bring all the corners together like a knapsack wrapping the potatoes inside. I continue to tighten the turns until I squeezed all the moisture from the potatoes.
**I generally use regular milk and 1 tablespoon apple cider vinegar.