tag:blogger.com,1999:blog-284033472024-02-07T00:30:29.065-06:00Random musings of a deco ladyBeckyhttp://www.blogger.com/profile/08018172805489963981noreply@blogger.comBlogger749125tag:blogger.com,1999:blog-28403347.post-78489513576765025942011-12-02T19:14:00.000-06:002011-12-02T19:16:12.451-06:00An Open Letter To My Wife<span style="font-family:verdana;">Dear Becky –<br /><br />Shortly after my father died a few years ago, you posted an open letter to him on your blog. Recently it came to me that I wanted to write a letter to you and put it there as well. At first, I was not sure what I wanted to say. I could tell you how much I loved you, and love you still, but we said this often and you know it very well. Then something occurred to me that I don’t believe I did say to you nearly enough: “Thank you.” <br /><br />Thank you for sharing over 33 years of your life with me in marriage. For allowing me to spend my life with you and for our most important joint work together: Two brilliant and beautiful little girls that have now become two brilliant and beautiful young ladies.<br /><br />When we married, your mom said to me, “Well, Mike, your life will never be dull.” Truer words were never spoken. Thank you for all the fun. You once gave me a card with an appropriate picture on it that was addressed to me with the words, “From a high flier to feet-on-the-ground.” I think that was one of your favorite cards that you ever gave me. And I have come to realize even more, now that you have moved on and you are flying higher than ever, how much fun you created just by being you. With Becky around, flying so high, and holding onto her balloons with one hand and onto me with the other, even a stodgy old feet-on-the-ground guy like me was dragged along into new adventures of all sorts. Thank you for that. <br /><br />But maybe you needed my role as an anchor for you as well. A couple that you and I came to know as friends just this last summer commented to me after you left us that they were really impressed by how well you and I “fit” together. With people, I am not sure that opposites attract so much as that they complement each other. I know you completed me, and maybe I did the same for you. You probably would say so.<br /><br />Thank you for always supporting me in virtually everything I ever suggested we should do, even when it meant totally re-arranging our life together. You almost always said yes in the little things. But you always said yes in the big things, too--always ready to go along and always totally supportive.<br /><br />When I suggested that maybe we should move from Dallas, Texas, to Huntsville, Alabama, where I had a great job offer, you said this would be fine if that is what I thought we should do. You totally supported this, even though we were moving away from a place where you had good friends and quite a bit of your family. As it turned out, we ended up driving to Alabama separately. You told me later that as you were driving out of Dallas, a place where you were always very happy, the radio started playing “Let's go to Luckenbach Texas with Willie and Waylon and the boys.” At that point, as it really hit you that we were leaving, you watched the Dallas skyline receding in the rear view mirror with tears streaming down your face. But despite this attachment, you had never hesitated for a second to sign up and go happily with me to a new place. Of course, that was not the end of your story. The very next song was the group Alabama singing “My Home’s in Alabama.” And you took that as a sign that we were doing exactly the right thing. And that made you happy again. That is so Becky. So much my Becky.<br /><br />Another time a few years after we moved to Alabama, you came home one night to find me lying on the picnic table in the back yard, staring at the stars. Naturally, you asked what was going on. I explained with a lot of indecision that I was considering resigning my job at the company where I had a great salary and a lot of security and a nice recent promotion. The new opportunity would be helping to cofound a tiny high risk startup company that would mean very long hours and very low money, and it could very easily fail completely (as most of them do). So this was definitely a scary proposition. Your response was almost instantaneous (and you liked to quote yourself on this for years afterwards): “Let’s go for it!” You even quit your own job and joined us as our office manager and bookkeeper. That was quite an adventure, wasn’t it?<br /><br />Thank you so much for your unfaltering and enthusiastic support in these things and in every big decision we made. I don’t think most people are lucky enough to be always given the gift of that kind of absolute support and confidence from their life partner.<br /><br />Your constant example taught me so much about how we ought to be living our lives, even if I seemed to be resisting some of this a lot of the time. Beside our front door up in Tennessee, I recently noticed a small colorful notice that says, “Peace to All Who Enter Here” that you placed there a long time ago. But you didn’t put that up there just because it was a cute thing to do. You really meant it. You--with your bumper sticker saying “Teach Tolerance” and another one with a big equal sign and another one that says “Namaste” on it—you believed in these things, and you lived the example that our daughters and I saw in you every day. It was not just words with you, although you certainly had the conviction to say the words, too, even when facing people who might not agree with you. Your friends, and especially all your relatives, know that! Thank you for that example.<br /><br />A lot of these things, I did not appreciate as much before as I do now. I should have, but I just did not see all of them as clearly. There was often no need to push myself along some of these paths because all I had to do was to hold your hand and be dragged along to fall into the right place.<br /><br />Even when you became sick, your positive attitude never failed. Your doctors all loved to see you because of your fantastic attitude and because you cheered them up. When we were doing those all day long medical visits, during our lunch break you would suggest we go to a nice restaurant. And despite everything, you would be upbeat; and we would have a great lunch and really enjoy spending the time together. That bubbly personality and virtually perpetual optimism carried all of us along and supported us all. These last few years could have been a lot harder, but you made it so much easier for everyone around you. Thank you for that gift, too.<br /><br />Just about two hours before you finally left us, as you sat up in your bed, you spoke in a cheery and very casual voice to someone I could not see. You said, “OK, let’s go!” You said it twice, a minute or so apart, and you spoke in a much clearer stronger voice than any other time in those last two weeks or so. I was confused at the time, but you weren’t. Now I understand that someone had come to get you, and you were ready to go with them. And now you are on a new part of the journey without me. Temporarily without me.<br /><br />From the beginning of our lives together, you and I never talked in terms of “Til death do us part.” Instead, our way of referring to our love was “Forever and always.” We both understood that this never meant there would not be other people entering our lives. Certainly when our children arrived, we loved them at least as much as we loved each other. There is always enough love. But this understanding of our permanence meant that, whatever else might be added to our lives later, our own bond would never ever be broken. <br /><br />The last text message you sent to me on your phone was from the Vanderbilt Hospital in response to something I had written saying I would be back to your room later. But now I think your note had a double meaning—one that neither of us understood at the time. Your very last message said simply, “I will wait for you.” I know that you want me to get along with my life here, and I have been doing that, and I will continue to do so. I intend to keep trying new things and building new relationships and growing. And I know you would totally approve and encourage all of that. But I also know that eventually, in some way, we will be coming together again. And I know that you will be waiting for me. Thank you for that, too.<br /><br />You were always unusual, so sparkling, and so very special. I always knew that about you, even before there was an “us” when you were just my sister’s pretty college roommate. But I see it even more clearly now than I ever did before, and I appreciate it even more. <br /><br />Thank you so much for agreeing to share your life with me, darling, and for our two wonderful daughters.<br /><br />I love you, Becky. Forever and always.<br /><br />Mike<br /><br /></span>Beckyhttp://www.blogger.com/profile/08018172805489963981noreply@blogger.com17tag:blogger.com,1999:blog-28403347.post-59285183447677467102011-11-30T12:53:00.003-06:002011-11-30T16:12:00.417-06:00Final Health Update<span style="font-family:verdana;"><strong>A post from Becky’s husband:<br /></strong><br />As Becky’s husband of over 33 years, I have put together for her a final health update. Only week or so before we lost her, when it first became clear how this was likely to turn out, she asked me to write a synopsis of the history of her illness, with more details about the later stages, for a final blog entry she wanted to make about this. The reason for my involvement was to save her time and effort; she would edit my draft to make it her own without the need to do all the writing from scratch. I began right away, but I did not get it ready for her soon enough. There was a lot going on, and we all thought we would have more time—probably a few weeks. However, I have decided finally to complete this task as best I can and get it posted for her at last. She would have converted it all to first person as she modified it into her own words, of course, but I don’t think I can really do that for her.<br /><br />This will not be the last entry to her blog. I have also written a letter to her that I intend to post here in a day or two. The words below mainly give an account of her illness. I think that is what she wanted to do in her health update. My words to be offered later will be a personal but open letter.<br /><br /><strong>Final Health Update<br /></strong><br />Early in 2005 Becky had a routine physical with her general practitioner, who noticed that she had an unusual number of bruises. One possible cause for this can be low platelet count. To be safe, he ordered blood tests. Results did show her platelet count was slightly below normal. He explained that a number slightly below normal was probably not a significant problem; but being careful, he referred her to a hematologist who specializes in blood disorders.<br /><br />The hematologist ordered more tests and diagnosed her condition as a very early stage of MDS or Myelodysplastic Syndrome. The basis for this problem is an acquired genetic defect. That is, it results from genetic errors acquired over time. These errors are neither inherited from parents nor passed on to descendants. MDS causes low blood counts that may affect one, two, or all three blood cell lines (red cells, white cells, platelets). The course of MDS can be highly variable and is not readily predictable. In some people it may progress rapidly; in others it progresses extremely slowly, and it may be many years before it begins to cause serious problems. In its earliest stages when the counts are not low enough to cause weakness (due to a low red count) or excessive susceptibility to infection (due to a low white count) or bleeding problems (due to a low platelet count), the usual course is simply to follow the patient and administer no treatment.<br /><br />So that is what we did. However during this period while conventional medicine had nothing to offer anyway, we tried various treatments based upon complementary medicine that were largely non-pharmacological and noninvasive. These included things such as energy healing methods, cold laser, etc. These methods can cause no harm, and they may well have slowed the progression of her disease. No one can authoritatively say for sure. But certainly these methods did not bring about a physical cure.<br /><br />There were two recently approved drugs that can be used to treat MDS when it progresses, but they are not curative. These can be effective in halting progression and even reversing the problems in many cases, for either short or long periods of time, but they are not helpful for everyone. The only cure recognized by traditional Western medicine is a transplant of bone marrow or marrow stem cells from a healthy matched donor.<br /><br />Becky’s blood counts were relatively stable for a couple of years, but did decline very slowly. A second opinion was sought and obtained when we traveled to New York for a meeting with a leading expert in treating MDS cases. However, the results of this trip and the advice offered were essentially the same as that of our local doctors. Eventually all three cell lines were involved, and her counts became extremely low. She began to require transfusions of red cells, and eventually of platelets as well.<br /><br />As things began to move faster, she tried both of the available drugs, one after the other, in 2008 and early 2009. However, both were ineffective for her; and in July of 2009, she underwent a bone marrow stem cell transplant performed at Vanderbilt University Hospital in Nashville with a team of hematologist/oncologists. She was only in the hospital for about 10 days but was required to live very nearby in Nashville for about 4 months, with daily trips (typically lasting almost all day long) to the clinic for about 2 months. Later the frequency of clinic visits was reduced to alternate days and then less often. After 4 months, we moved back to Huntsville but continued monthly visits to Vanderbilt.<br /><br />For a year or so, the transplant results were exceptionally good, and her counts returned to normal and became stable. Eventually her strength returned as well. However, in the fall of 2010, her counts began to fall once again; and by the end of the year, she once more required regular transfusions of red cells and later platelets as well. Nevertheless, buoyed by an infusion of red cells (and her boundless optimism), she and I went along on a school trip to France with our younger daughter in the spring of 2011. Becky did pretty well, including going to the top of the Eiffel Tower. Nevertheless, by late April it seemed to us that she had less energy than she should have, even accounting for low red cell counts.<br /><br />There were very important events coming up: Our younger daughter was graduating from high school in May, our elder daughter was to be married (at Disneyworld) in June with a reception at our farm in Tennessee to follow 10 days later, and Becky’s dish convention was coming up in July. And, at least for the wedding, there were some details still to be worked out. During the spring, her doctors at Vanderbilt recommended that she start treatments with a low dose of a drug she had tried before, which she did. A higher dose was not recommended this soon after transplant. And although this drug had not been effective earlier, her new immune system after transplant offered a very different host environment where it might be effective this time around. Also, it causes relatively few side effects and would not likely interfere with the upcoming happy events.<br /><br />The plan was to try this for a while and see how it might work. If it did not reverse the disease in a few months, then we would return to Vanderbilt early in July after the graduation and the wedding to discuss what steps we should take next to make her well once again. So while this was a serious situation, we all remained optimistic. Our attitude was that we had been through all this before, after all; and we could do it again if necessary.<br /><br />Becky attended and enjoyed the graduation and the wedding and the wedding reception, but she did seem to be getting weaker; and by the time of the reception she was also having a little shortness of breath. By the end of June, it was becoming clear that some new problems were developing. In addition to having trouble breathing, she began to have trouble swallowing and her voice also became nasal and a little hoarse.<br /><br />When she went to her regular appointment on July 5 at Vanderbilt, they decided to put her into the hospital for a few days for tests. The tests included various CT scans, an MRI of her brain, and visits with the ear, nose, and throat doctors who used a scope to examine her nasal passages and throat. They found no structural problems. A spinal tap was also performed. The last visit was with a speech pathologist, who suggested that there were issues in the soft palate and her epiglottis was probably not opening and closing properly. No further diagnosis was made at this point. However, she seemed to improve slightly over the 3 or 4 days she was in the hospital. So she was released while the doctors pondered the test results. About the only thing they had to say at this point was to voice the opinion that this new set of problems probably was (surprisingly) unrelated to her bone marrow problems.<br /><br />Her improvement was brief, however. When she returned for a regular appointment with her doctor in Huntsville on July 18, her breathing, swallowing, and speaking had become seriously impaired. He said she needed to return immediately to her transplant doctors at Vanderbilt for more attention. At Vanderbilt, the doctors were still puzzled and concerned that she was worse, rather than improved. By this time she needed oxygen, and things were beginning to look quite serious. At almost the last minute, Becky’s travel to the dish convention had to be cancelled because she really had become unable to travel safely.<br /><br />She spent the next week in the hospital undergoing a new series of tests, this time focused mostly on neurology. The common denominator appeared to have to do with the motor neurons—the nerves that move muscles. She was not breathing well because the muscles that control breathing and the diaphragm were not moving properly. She was not swallowing or speaking normally because the muscles of the soft palate were not functioning properly. Tests included a swallowing study and tests of the nerves affecting muscular movement, as well as nerve conduction studies. An electromyogram test was performed to help understand what sorts of signals the nerves were sending to the muscles and how the muscles were responding. An extensive panel of cell studies was ordered, but final results of some of those tests were expected to take weeks.<br /><br />It was not until about July 21 or 22 that some consensus was reached about the true nature of Becky’s new disease process, and even then a very precise diagnosis was not possible. However, the news was not good. The general opinion was that this definitely was some sort of neuromuscular disease. Because it had been progressing very rapidly, the most likely expectation for the future was that it might continue to progress very rapidly. The prognosis was poor, although again it was stressed that nobody could really predict the course the disease would take because it was an extremely rare situation.<br /><br />Nonetheless, most of the doctors involved (certainly all the neurologists) expected that—if she decided she wanted to continue—eventually a feeding tube would be needed for nourishment as swallowing would become impossible, and a respirator would be needed to breathe for her because breathing would also become impossible. Becky has always felt she would not want to live like that. Now faced with the reality of the situation, her opinions held unchanged. Becky made her decisions and signed forms indicating “Do Not Resuscitate.”<br /><br />Hospice care was first mentioned on Friday, July 22. She stayed in the hospital over the weekend in an attempt to help her become accustomed to the noninvasive Bi-Pap breathing support machine to be sent home with her (breathing masks to be worn at night, oxygen to be available at all times.) A lot of careful consideration and soul searching took place over that weekend, but no change of her heart or mind occurred. On Monday, more forms were signed indicating that no invasive treatments were to be used, and arrangements were made for hospice care at home and for appropriate equipment to be delivered.<br /><br />On Tuesday, July 26, she returned home. While everyone agreed that spontaneous remission can happen and that nobody really could predict for sure what might lie ahead, it was clear that the doctors’ expectations were that she would not recover and that she had no more than a few weeks left. We made a round trip visit to Vanderbilt on Thursday to see a new pulmonologist. Becky liked her, but this doctor had little new to offer.<br /><br />We lost Becky on Friday morning. The neuromuscular disease had progressed more quickly than anyone, including her doctors, had expected.<br />She was mentally clear right up to the end, and she even walked a few steps (with a lot of help) about 5 am on Friday; this was only 2 or 3 hours before her body stopped functioning. It is still believed that the new rare disease was unrelated to the older rare disease. The combination of two unrelated diseases this rare in a single person is extraordinarily unusual.<br /><br />The speed with which this all progressed frankly astonished everyone involved, including her doctors. Although sad and very disappointed, Becky was never frightened about all this. She was sad about leaving us, very frustrated after all we had been through, and uncomfortable for the last week or two. But her belief system (and mine) accepted a much larger reality than we see around us and a continuation after death. She described herself as “spiritual, but not religious.” This belief system supported her well right up to her last moments. She was never afraid, just disappointed to have to leave us and concerned about her daughters.<br /></span>Beckyhttp://www.blogger.com/profile/08018172805489963981noreply@blogger.com9tag:blogger.com,1999:blog-28403347.post-38498007065544702222011-07-20T13:59:00.000-05:002011-07-20T14:02:48.706-05:00Medical Update ~ 20 July 2011I haven't done a medical update in quite a while, so it is past time. Currently I am in the hospital at Vanderbilt. It has been two years and two days since my bone marrow transplant and I was not really planning on being back in the hospital now. <a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v667/decolady/smilies/health/doctor.gif" border="0" alt="Photobucket"></a><br /><br />A recap: The first year and a half after the transplant I did very well. Then, starting last fall, my platelet count began dropping. I had a bone marrow biopsy, we watched the counts for a bit, and after another bone marrow biopsy the decision was made to start treating me with Vidaza. Hopefully the drug would knock out the dysplasia that was trying to come back and let my new donor bone marrow take over. <br /><br />I seemed to be maintaining, though not improving a lot with the Vidaza. My other blood counts began to drop (an expected side effect), so I have been getting transfusions of red cells and platelets once or twice a week, depending on how low the counts get. However, because of our trip to France in March, Tori's graduation in May and Abbey's wedding and reception in June, we decided to keep on the Vidaza path until after the EVENTS, then reassess. (I kept telling all the docs I didn't have time to be <a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v667/decolady/smilies/health/sick-1.gif" border="0" alt="Photobucket"></a>!)<br /><br />So we got to the end of June and time for reassessment. And then something weird happened. A couple of days after the reception at the farm I started getting hoarse, having a hard time breathing and a hard time swallowing. This has gotten progressively worse for the last month. When I came for my monthly appointment at Vanderbilt week before last, they put me in the hospital here to run some tests. <br /><br />They did a whole battery of things: brain MRI, chest and abdominal CT scans, spinal tap, a myriad of blood tests, etc. Only to not be able to find out anything. Best guesses are that it is (a) maybe related to the emergency root canal I had right before the wedding that affected some nerves either at that time or (maybe more likely) in the healing process that followed, (b) maybe a virus, or (c) "idiopathic causes," which means they really have no idea and may never figure it out. I seemed to be getting a little better so they sent me home. <br /><br />Monday I went to my doc at home and he was very concerned with how I sounded, gasping for breath, etc. Obviously I had gotten worse again by then. He called my Vanderbilt doc and they immediately sent me to the ER at Vandy. ER is supposed to make admission easier. HA! Do not believe anyone that tells you that. <img src=http://img.photobucket.com/albums/v667/decolady/smilies/words/nooo/no1.gif> It was 8 hours from checking into ER before they put me in a room on the transplant floor in the hospital. <br /><br />However, I've been here another two days and had more tests. More are scheduled. As a matter of fact they are coming shortly to take me for some neurological test called EMG. Swallowing, talking and breathing are all difficult, though they have me on oxygen to help with the breathing. And I get quite weak and tired when I try walking more than a few steps. They've been wheeling me around in a wheelchair. <a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v667/decolady/smilies/health/wchair.gif" border="0" alt="Photobucket"></a> My doc is hopeful they can figure something out by Friday. And until we get this under control we aren't really doing anything else about the MDS. So this is kind of an update without an end. Will post more as they figure it out.<br /><br />Thanks so much for stopping by today!<br /><br />namasté,<br /><img src="http://img.photobucket.com/albums/v667/decolady/myredsig.png"><br /><a href="http://photobucket.com" target="_blank"><img src="http://img.photobucket.com/albums/v667/decolady/smilies/health/donate_blood_sm_nwm.gif" border="0" alt="Photobucket"></a>Beckyhttp://www.blogger.com/profile/08018172805489963981noreply@blogger.com66tag:blogger.com,1999:blog-28403347.post-77568525682934634652011-07-14T00:01:00.000-05:002011-07-14T00:01:00.766-05:00Ice Cream Social ~ Peach Ice Cream<img src="http://img.photobucket.com/albums/v667/decolady/smilies/food/i-is-for-ice-cream-b.jpg"><br />During the summer when I was a little girl I always enjoyed ice cream at my great-grandmother, Louise's, house. Every night before they went to bed, Louise and Daddydear always had a bowl of vanilla ice cream with chocolate syrup. Louise rarely bought ice cream, but made her own. The churn was a wooden bucket that held the ice and ice cream salt, with a metal container and dasher that had to be hand cranked. She always put the ice cream in an enamelled pan with a sliding lid to store it in the freezer. When we would visit we thought it was a wonderful treat to have a bowl of ice cream at night. <br /><br />Another way I enjoyed ice cream as a child was when my grandmother would let us walk up the street to the general store in their little town and get an ice cream treat. She would either give me a nickle or let me charge it to her account. Typically I would get an Eskimo Pie. (And btw, does anyone know why this ice cream on a stick is called a pie?) For those of you who might be unfamiliar with an Eskimo Pie, it is a small block of vanilla ice cream dipped in chocolate so that it has a chocolate shell and is on a popsicle stick. My grandfather always grew lots of strawberries, so <a href='http://decolady-randommusings.blogspot.com/2010/05/homemade-strawberry-ice-cream.html'>Homemade Strawberry Ice Cream</a> was also a summertime treat at their house.<br /><center><img src="http://img.photobucket.com/albums/v667/decolady/smilies/food/strawberry-ice-cream-b.jpg"></center><br />When I was a teenager I decided I liked ice cream sandwiches - chocolate cookie with vanilla ice cream. And my early teen years were when my best friend and I ran the Peach Stand on the highway for her grandfather's peach farm. We always had tons of peaches in the summer and peach ice cream was a treat we really enjoyed. Later, when I was married and moved to Texas, I discovered Bluebell Fresh Peach Ice Cream. That was a great facsimile of what we had made at home in earlier years. Luckily, my grandmother had given me a Waring Ice Cream Parlour machine one year for my birthday. It was electric and used table salt, but it was still messy. However, it was much easier than hand-cranking or having to find ice cream salt.<br /><br />Sometime after that I sort of lost my taste for ice cream. It's not something I buy or keep around the house. But a few years ago we had an excess of fresh figs on our tree and of course I had a recipe for Fig Ice Cream. I got a Cuisinart Ice Cream Maker and gave it a try. Oh my! That ice cream was so good and the Cuisinart made it so easy to make ice cream, that I have been making fresh fruit ice creams every summer. And a few times in the winter I have made <a href='http://decolady-randommusings.blogspot.com/2008/11/no-churn-pomegranate-ice-cream-tonights.html'>Nigella's Pomegranate Ice Cream</a>. <br /><br />Which brings us to today. First, Suzy from Kitchen Bouquet is hosting another Ice Cream Social this year. Click on the logo to join in or just to see all the wonderful frozen treats being brought to the party.<br /><center><a href="http://kitchenbouquet.blogspot.com//" target="_blank"><br /><img src="http://img.photobucket.com/albums/v667/decolady/blog/IceCreamSocialLogo2011sm.jpg"></a></center><br />Second, this weekend we celebrate not only National Ice Cream Day, but National Peach Ice Cream Day. I want to take part in the Ice Cream Social and we have lots of peaches on our trees. <br /><img src="http://img.photobucket.com/albums/v667/decolady/farm/2008/july/peach-trees-5.jpg"><br /><br />What could be more perfect?<br /><img src="http://img.photobucket.com/albums/v667/decolady/blog/peach-ice-cream-recipe-2.jpg"><br />Before we get busy in the kitchen, I will say that this is my basic fruit ice cream recipe. While today peach is on the menu, you can use figs, strawberries, other berries, stone fruit, etc. <br /><br />Let's start the custard by getting the egg (free-range from my CSA) and sugar in the pot.<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2010/peachicecream/start-the-custard.jpg"><br /><br />Custard cooked until it coated the spoon:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2010/peachicecream/custard-cooked.jpg"><br /><br />Peaches sliced with sugar and lemon juice added:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2010/peachicecream/sliced-peaches.jpg"><br /><br />Ingredients in Cuisinart:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2010/peachicecream/ingredients-in-cuisinart.jpg"><br /><br />Dipped out and ready for the social:<br /><br /><br /><table width=400 align=center border=0 cellspacing=0 cellpadding=2><tr><td bgcolor="#b9ecfb"><font face="Verdana, serif" style='color:black; font-size: 9pt;'><strong><B>Homemade Peach Ice Cream</B></strong><br /><br />2 cups chopped fresh peaches<br />1 Tbsp lemon juice<br />generous 3/4 cup sugar<br />1 egg, beaten<br />1 cup whole milk<br />1 cup heavy cream, whipped slightly<br /><br />Combine fruit, lemon juice and 1/4 cup sugar. Let stand until sugar is dissolved.<br /><br />Mix remaining sugar with egg in a saucepan over low heat. Stir in the milk and cook, continuing to stir constantly, until mixture is thick and creamy. Remove from heat and refrigerate custard several hours to chill. Combine fruit mixture with milk mixture and fold in the slightly whipped cream. <br /><br />Freeze in 2 quart ice cream freezer according to manufacturer's instructions. Then place in airtight container in freezer to ripen for several hours.</font></td></tr><br /></table><br /><font color="red">With this recipe I'm also joining:</font><br />Michael Lee's <span style="font-weight: bold;">Foodie Friday</span> @ <a href="http://www.designsbygollum.blogspot.com/">Designs By Gollum</a><br /><span style="font-weight: bold;">Friday's Favourites</span> by Sandi & Bill @ <a href="http://whistlestopcooking.blogspot.com/">Whistlestop Cafe Cooking</a><br /><br /><br />Thanks so much for stopping by today!<br /><br />namasté,<br /><img src="http://img.photobucket.com/albums/v667/decolady/myredsig.png">Beckyhttp://www.blogger.com/profile/08018172805489963981noreply@blogger.com24tag:blogger.com,1999:blog-28403347.post-30155726788964507892011-07-10T00:01:00.003-05:002011-07-13T12:58:48.625-05:00Cherry Peach PreservesAnother wonderful preserve recipe using beautiful summer fruits: Cherries and Peaches.<br /><br />Fruits mixed together with sugar:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/canning/peachcherrypreserves/fruit-in-sugar.jpg"><br /><br />Juice draining into maslin pan:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/canning/peachcherrypreserves/juices-draining.jpg"><br /><br />Juices cooking:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/canning/peachcherrypreserves/juices-cooking.jpg"><br /><br />Temperature approaching 220°F:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/canning/peachcherrypreserves/220-thermometer.jpg"><br /><br />Preserves in jars waiting to seal:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/canning/peachcherrypreserves/sealed-jars.jpg"><br /><br /><table width=400 align=center border=0 cellspacing=0 cellpadding=2><tr><td bgcolor="#b9ecfb"><font face="Verdana, serif" style='color:black; font-size: 9pt;'><strong><B>Cherry Peach Preserves</B></strong><br />adapted from the recipe I use for <a href='http://decolady-randommusings.blogspot.com/2011/07/peach-preserves.html'><b>Peach Preserves</b></a><br />makes 5 or 6 half pints<br /><br />5-6 cups, pitted, peeled and sliced peaches<br />2-3 cups pitted, quartered cherries<br />2 cups sugar<br />2 Tbsp freshly squeezed lemon juice<br /><br />Sterilise jars and lids and keep warm.<br /><br />Measure fruit. You need about 8 cups total. Gently mix fruit and pour the sugar on them. Turn gently and allow to sit at room temperature 2-3 hours. Place a colander over your preserving pan and pour the fruit and liquid into it. Let the juice drain for about 15 minutes. Put the fruit back in the bowl and set aside.<br /><br />Add the lemon juice to the preserving pan and cook over high heat. You want to cook this into a syrup that is 222°F. How long it takes depends on the size and shape of your pan. I use a maslin pan and it takes about half an hour or so with the heat on high.<br /><br />As soon as the syrup reaches the proper temperature, pour in the fruit and any other juice that has accumulated. Cook over high heat, stirring as needed, until the peaches begin to get translucent. This usually takes me about another half hour or so.<br /><br />Pour preserves into jars, wipe rims, place on lids and rings. Process in BWB for 5 minutes. Remove from canner and allow to cool before storing. Be sure to listen for the pings that tell you the jars are sealed.</font></td></tr><br /></table><br />Thanks so much for stopping by today!<br /><br />namasté,<br /><img src="http://img.photobucket.com/albums/v667/decolady/myredsig.png">Beckyhttp://www.blogger.com/profile/08018172805489963981noreply@blogger.com10tag:blogger.com,1999:blog-28403347.post-90949723199633403362011-07-09T00:01:00.001-05:002011-07-09T00:01:00.254-05:00Peach PreservesFresh peaches are one of the best delights of summer. We have lots of them growing at the farm and I love to make Peach Preserves. <br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/farm/2008/july/peach-trees-5.jpg"><br /><br />When I was growing up in Louisiana, my best friend's grandparents had a peach orchard ~ Phil-Lora brand peaches. Every summer her grandad would hire a bunch of us kids to either pick peaches or man the peach stand out at the highway. Trish and I always opted for peach stand duty. Summer in Louisiana is HOT <img src="http://img.photobucket.com/albums/v667/decolady/smilies/weather/thermometer.gif"> and we got to work in the shade. <img src=http://img.photobucket.com/albums/v667/decolady/smilies/wink/flirtwink.gif> During peach season my Mom and grandmother put up lots of peaches - mostly frozen and in preserves. I can remember my grandmother always put a peach kernel in every jar of her peach preserves.<br /><br />Back in 1993, I got a copy of <U>Preserving the Taste</U>, by Edon Waycott. A number of recipes for the book were developed by her for La Brea Bakery and are quite popular there. I got this book when it was new and have loved a lot of her ideas. I was particularly delighted when I found this method of making peach preserves by cooking the juice into a syrup first, and will never make peach preserves any other way. They have to be the best we have ever tasted. Very much a fresh peach flavour, just bursting from every bite and not too sweet. The finished product is mostly fruit. <br /><br />Peaches, peaches, peaches:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/canning/blueberry%20peach%20jam/box-of-peaches.jpg"><br /><br />Sliced and measuring:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/canning/blueberry%20peach%20jam/chopped-peaches.jpg"><br /><br />Sugar stirred into peaches:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/canning/peachpreserves/peaches-with-sugar.jpg"><br /><br />Cooking in the maslin pan:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/canning/peachpreserves/preserves-cooking.jpg"><br /><br />Sealed in jars:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/canning/peachpreserves/preserves-in-jar.jpg"><br /><br /><table width=400 align=center border=0 cellspacing=0 cellpadding=2><tr><td bgcolor="#b9ecfb"><font face="Verdana, serif" style='color:black; font-size: 9pt;'><strong><B>Peach Preserves</B></strong><br />adapted from <U>Preserving the Taste</U><br />makes 5 or 6 half pints<br /><br />6-7 lbs peaches<br />2 cups sugar<br />2 Tbsp freshly squeezed lemon juice<br />5 or 6 almonds (one per jar), if desired<br /><br />Sterilise jars and lids and keep warm.<br /><br />Peel and slice the peaches. You should have approximately 8 cups. Pour the sugar on them and mix gently. Allow to sit at room temperature 2-3 hours. Place a colander over your preserving pan and pour the peaches and liquid into it. Let the juice drain for about 15 minutes. Put the peaches back in the bowl and set aside.<br /><br />Add the lemon juice to the preserving pan and cook over high heat. You want to cook this into a syrup that is 222°F. How long it takes depends on the size and shape of your pan. I use a maslin pan and it takes about half an hour.<br /><br />As soon as the syrup reaches the proper temperature, pour in the peaches and any other juice that has accumulated. Cook over high heat, stirring as needed, until the peaches begin to get translucent. This took me about another half hour or so.<br /><br />Pour preserves into jars and add an almond to each if you are using those. Process in BWB for 5 minutes. Remove from canner and allow to cool before storing. Be sure to listen for the pings that tell you the jars are sealed.</font></td></tr><br /></table><br />Thanks so much for stopping by today!<br /><br />namasté,<br /><img src="http://img.photobucket.com/albums/v667/decolady/myredsig.png">Beckyhttp://www.blogger.com/profile/08018172805489963981noreply@blogger.com5tag:blogger.com,1999:blog-28403347.post-74556282701733448962011-07-08T00:01:00.007-05:002011-07-11T19:01:05.321-05:00Blues and Bay - a canning recipeAnother new recipe to use blueberries. Blues and Bay - just the name sounds intriguing. And it's a super easy recipe, too. The berries can be served with yogurt for breakfast or as a topping for ice cream, pound cake, cheesecake, pancakes, etc.<br /><br />Fresh organic blueberries:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/canning/blues%20n%20bay/blueberries-draining.jpg"><br /><br />In the jars with a home grown fresh bay leaf from my bay tree:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/canning/blues%20n%20bay/berries-and-bay-in-jars.jpg"><br /><br />Canned and listening for the ping of the seal:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/canning/blues%20n%20bay/listening-for-seal.jpg"><br /><br /><table width=400 align=center border=0 cellspacing=0 cellpadding=2><tr><td bgcolor="#b9ecfb"><font face="Verdana, serif" style='color:black; font-size: 9pt;'><strong><B> Blues and Bay</B></strong><br />adapted from <U>The River Cottage Preserves Handbook</U><br />The delicate note of fresh bay complements the blueberries perfectly.<br />makes 6 half-pint jars<br /><br />3/4 cup sugar<br />2 1/2 cups water<br />1/4 cup lemon juice<br />2 1/2 lbs blueberries<br />6 fresh bay leaves<br /><br />Sterilise jars and lids and keep warm.<br /><br />Make a simple syrup with the sugar and water. Mix the sugar with the water in a saucepan and bring to a slow boil to dissolve the sugar. Remove from heat and add lemon juice.<br /><br />Pack blueberries firmly into jars without crushing them. Slide one bay leaf into each jar next to the glass.<br /><br />Pour boiling syrup over fruit leaving 1/2" headspace. Wipe rims, top with lids and screwbands. Process 15 minutes in BWB.</font></td></tr><br /></table><br />Thanks so much for stopping by today!<br /><br />namasté,<br /><img src="http://img.photobucket.com/albums/v667/decolady/myredsig.png">Beckyhttp://www.blogger.com/profile/08018172805489963981noreply@blogger.com2tag:blogger.com,1999:blog-28403347.post-68678353864655373222011-07-07T00:01:00.005-05:002011-07-10T12:43:47.080-05:00Blueberry Peach JamLocal organic blueberries and peaches are ready, so I am trying some new recipes. First up is this Blueberry Peach Jam. I was introduced to it by my friend Webbie @ <a href='http://webbiesworld.blogspot.com/'>Webbie's World</a> and it is delicious.<br /><br />Beautiful blueberries:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/canning/blueberry%20peach%20jam/blueberries-draining.jpg" /><br /><br />Luscious peaches:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/canning/blueberry%20peach%20jam/box-of-peaches.jpg" /><br /><br />And here are the peaches sliced up before going in the processor:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/canning/blueberry%20peach%20jam/chopped-peaches.jpg" /><br /><br />Peaches and blueberries in the the maslin pan:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/canning/blueberry%20peach%20jam/blueberries-peaches.jpg" /><br /><br />SureJell and cinnamon stirred into the fruit:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/canning/blueberry%20peach%20jam/fruit-surejell-cinnamon.jpg" /><br /><br />Stirring in the sugar:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/canning/blueberry%20peach%20jam/adding-sugar.jpg" /><br /><br />Jam cooking:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/canning/blueberry%20peach%20jam/preserves-cooking.jpg" /><br /><br />And in the jars waiting for the tell-tale ping so I know it's sealed:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/canning/blueberry%20peach%20jam/sealed-and-cooling.jpg" /><br /><br />This really is an amazing jam. I love the way the sweetness of the peaches combines with the tartness of the blueberries.<br /><br /><table width=400 align=center border=0 cellspacing=0 cellpadding=2><tr><td bgcolor="#b9ecfb"><font face="Verdana, serif" style='color:black; font-size: 9pt;'><strong><B>Blueberry Peach Jam</B></strong><br />adapted from Blueberry-Recipe.com<br /><br />3 cups fresh blueberries<br />2 cups fresh peach slices<br />1 package Sure-Jell<br />1/4 tsp cinnamon<br />7 cups sugar<br /><br />Sterilise jars and lids and keep warm.<br /><br />Crush berries and put in a large saucepan. I use my maslin pan. Pulse peach slices a few times in the processor to chop. Add to the blueberries. Mix in Sure-Jell and cinnamon and cook over high heat until fruit comes to a boil, stirring constantly.<br /><br />Add sugar all at once, bring to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat. Skim to remove foam. Ladle into prepared jars and process 15 minutes in BWB.<br /></font></td></tr><br /></table><br />Thanks so much for stopping by today!<br /><br />namasté,<br /><img src="http://img.photobucket.com/albums/v667/decolady/myredsig.png">Beckyhttp://www.blogger.com/profile/08018172805489963981noreply@blogger.com5tag:blogger.com,1999:blog-28403347.post-52528790215959126372011-07-06T00:01:00.009-05:002011-07-06T00:01:00.101-05:00Mamah's Potato Salad<img src="http://img.photobucket.com/albums/v667/decolady/smilies/food/ruffled-apron.jpg"><br />The majority of my family recipes are from my Mom's side of the family, but this one came to me from my Papa's mother. And she got it from her mother. I really didn't have a lot of her recipes written down, so when I was first married and lived in Dallas, I would drive over to Fort Worth several days a week to spend time with Mamah and Aunt Jean. We went through lots and lots of family recipes and as I would write them down, I'd get her to actually measure. Because she would say things like, "Oh put in about half a handful." <img src=http://img.photobucket.com/albums/v667/decolady/smilies/happy/rofl.gif> Everybody's hands are different, n'est pas? So she would measure into her hand and then we'd put it in a measuring cup. Sometimes we'd actually make the recipes with me watching and if she said, "Put in enough until it looks/feels right", I could measure that amount also. I am so glad I spent the time doing this, otherwise many of her recipes would be lost to us now.<br /><br />A funny story. A few years ago I was making one of those recipes and my Aunt Sissy (Mamah's youngest daughter) was over here visiting. She said, "Mama never made the scalloped potatoes like that." And I said she must've changed how she did it, because I wrote it down as we made it. And we agreed that most of us will change up recipes as the mood or ingredients change.<br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/smilies/food/idaho-potato-label.jpg"><br /><br />From the first time I made it for him, this became The Guy's favourite potato salad. We have it often when we are barbequing during the summer. And always for the 4th of July. I never get out the recipe and measure anything when making this, I just use enough of the ingredients until it looks right. LOL. But in the recipe I listed the amounts my grandmother told me and the way we made it one long ago day in Fort Worth. Really you can adjust any of the ingredient amounts to suit your own taste.<br /><br />Collected ingredients:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/potato%20salad/salad-ing.jpg"><br /><br />Potatoes cooking:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/potato%20salad/potatoes-cooking.jpg"><br /><br />Put everything in a large bowl:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/potato%20salad/ing-in-bowl.jpg"><br />Look at the bright orange gold of the organically-grown free-range egg yolks.<br /><br />This potato masher belonged to Mamah's mother. It is one of the few kitchen utensils I inherited from my Papa's family, and in my opinion is the best potato masher design ever. I'm guessing it has been mashing potato salad for somewhere around 100 years.<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/potato%20salad/potato-masher.jpg"><br /><br />Mashed, stirred and served in a marigold Fiesta nappy:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/potato%20salad/salad-in-marigold.jpg"><br /><br /><table width=400 align=center border=0 cellspacing=0 cellpadding=2><tr><td bgcolor="#b9ecfb"><font face="Verdana, serif" style='color:black; font-size: 9pt;'><strong><B>Mamah's Potato Salad</B></strong><br />Make early in the day or the day before you want to serve to give the flavours time to meld.<br /><br />2½ quarts peeled, cubed potatoes<br />salt<br />4 hard cooked eggs<br />2 Tbsp chopped pimientos<br />½ cup chopped sweet pickle<br />2 Tbsp or so dill pickle juice or vinegar<br />1 cup good mayonnaise, approximately<br /><br />Put potatoes in 3 qt. pot, salt and cover with water. Boil till tender, but not mushy. Chop eggs. Mash the potatoes slightly, leaving some lumps. Stir together the potatoes, eggs, pimiento, sweet pickle and some pickle juice. Fold in the mayonnaise. Adjust salt, mayonnaise and pickle juice to desired seasoning and consistency.<br /><br /><span style="font-weight:bold;">Notes:</span><br />1. Mamah always said that if you made this ahead of time you could bury a quarter of an onion in the middle of the salad and take it out before serving or you could stir in some chopped green onions. That's what her mother always did.<br />2. Sometimes I vary the recipe by adding mustard. The Guy's current favourite is a jalapeño flavoured one.<br />3. Adding fresh chopped dill is good, too. <br /></font></td></tr><br /></table><br />Thanks so much for stopping by today!<br /><br />namasté,<br /><img src="http://img.photobucket.com/albums/v667/decolady/myredsig.png">Beckyhttp://www.blogger.com/profile/08018172805489963981noreply@blogger.com7tag:blogger.com,1999:blog-28403347.post-15613939340996590762011-07-05T00:01:00.036-05:002011-07-10T12:58:22.774-05:00Pie Party ~ Chocolate PieToday over 1000 bakers are having a <a href="http://www.facebook.com/#%21/event.php?eid=229924600367014">Pie Party</a>. This started last week spontaneously on Facebook and Twitter -- talking about pie. A group of people were talking about how much we like pie, how we like making it, and how sad it makes us that people are too afraid of pie crust to make pie. So we're baking pies. And if you are one of those people who are afraid of pie crust, do try out the recipe I used today. It's simple, never-fail and made in a food processor. How easy is that?<br /><br /><center><img src="http://img.photobucket.com/albums/v667/decolady/smilies/food/pie/snowwhitepie.jpg" /></center><br />The pie I'm offering today is a combination of OLD and NEW.<br /><br />I have always loved making and been known for my pie crust. While my sister is the cake baker in our family, I am the pie baker. Recently I ran across a pie dough recipe that is made in the food processor and makes enough so that you can freeze it in portions to have ready to use another time. That is the crust I am using today. It's NEW!<br /><br />Now what kind of filling? I looked through lots of my recipes and finally decided on a family recipe for Chocolate Meringue Pie. I can remember sitting at my great-great aunt's table eating a piece of this pie along with a glass of cold milk after playing the piano for her. (As an aside, she left her piano to me. It is a Cable-Nelson Upright Grand that was made around 1906. The piano has lived with me since she crossed in 1974, but just this last Christmas I passed it on to Abbey.) <br /><br />Although I've had this recipe forever, I have never actually made the pie before. Chocolate is not my favourite flavour, you know. But my family loves chocolate, so it was high time for me to give this a try. The filling is the same recipe that my great-grandmother used to make chocolate pudding. So I'm guessing this was probably my great-great-grandmother's recipe. It's OLD!<br /><br />Old recipes oftentimes do not give a specific oven temperature. That's because they were originally developed back when people cooked on woodstoves and there wasn't any really accurate way to know the temperature. Our OLD pie recipe says to bake in Slow Oven. A Slow Oven is normally considered to be 300°F. I made note of that in the recipe.<br /><br />First we'll make the pie dough. <br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/never%20fail%20pastry/pastry-ingredients.jpg"><br />That's a duck egg from my CSA and whole wheat local pastry flour. The container of white stuff in the centre is rendered leaf lard. Leaf lard is not what you buy at the market in a box on a shelf. <img src="http://img.photobucket.com/albums/v667/decolady/smilies/words/nooo/no1.gif" /> Leaf lard is the fat that surrounds the pig’s kidneys. It is extremely high quality and really is the gold standard for fat in pie dough. When rendered it makes the flakiest and best tasting pie crusts. There are several mail order and internet sources. I have always gotten mine from <a href="http://www.dietrichsmeats.com/">Dietrich's Meats</a>. (Did I mention that I have won 1st place in Pie Competitions at our Parish Fairs using good lard for the crust?) <br /><br />I know many people may be leery of using lard, but did you know it is probably the healthiest fat you can use for baking? It is lower in saturated fat and cholesterol and higher in unsaturated fat than butter, and it has none of the transfats of the hydrogenated and partially hydrogenated man-made solid fats. Nor does it have any of the additives used in those. Leaf lard has little to no pork flavour, so it won't compete with the flavour of your filling.<br /><br />Dry ingredients and lard in processor:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/never%20fail%20pastry/lard-and-dry-ing.jpg"><br />Leaf lard needs to be used right out of the refrigerator at its coldest temperature.<br /><br />Liquid ingredients:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/never%20fail%20pastry/wet-ingredients.jpg"><br /><br />Dough divided into portions with five bags to go in the freezer:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/never%20fail%20pastry/dough-parcels.jpg"><br /><br />Last portion rolled to use today:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/never%20fail%20pastry/dough-rolled.jpg"><br /><br />Fitted in pie baker:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/never%20fail%20pastry/dough-in-pan.jpg"><br /><br />Ingredients for filling:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/chocolate%20pie/pie-ingredients.jpg"><br /><br />Filling getting mixed for cooking:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/chocolate%20pie/dry-ingredients.jpg">g<br /><br />Cooked and poured into crust:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/chocolate%20pie/filled-pie.jpg"><br /><br />Meringue on pie:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/chocolate%20pie/meringue-on-top.jpg"><br /><br />Baked to a beautiful golden brown and sitting to cool:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/chocolate%20pie/golden-brown.jpg"><br /><br />Sliced and plated to serve on Fiesta:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/chocolate%20pie/plated-pie.jpg"><br /><br /><table width=400 align=center border=0 cellspacing=0 cellpadding=2><tr><td bgcolor="#b9ecfb"><font face="Verdana, serif" style='color:black; font-size: 9pt;'><strong><B>Chocolate Pie</B></strong><br /><br />1 unbaked 10" pie crust<br /><br /><span style="font-style:italic;">filling:</span><br />4 large eggs, separated<br />1 1/2 to 2 cups sugar<br />4 Tbsp cocoa<br />4 Tbsp flour<br />1/4 tsp kosher salt<br />2 cups milk<br />2 tsp good vanilla<br /><br /><span style="font-style:italic;">meringue:</span><br />1/2 tsp cream of tartar<br />pinch salt<br />2 Tbsp sugar<br /><br /><span style="font-style: italic;">Blind bake the pie crust:</span> Preheat oven to 450°F. Place dough in 10" pie pan and shape to fit. Line with parchment or foil. If desired, add beans or pie weights. Bake for 20 minutes. Remove parchment and weights. Prick the bottom with a fork (aka docking) and bake another 5 minutes. Remove from oven and set aside.<br /><br /><span style="font-style: italic;">While crust is baking, make the filling and meringue.</span> <br /><span style="font-style:italic;">Filling:</span><br />Beat egg yolks lightly. Mix sugar with cocoa, flour and salt. Gradually stir in the milk, then the egg yolks. Cook until thick, stirring constantly, and add vanilla. Pour into crust.<br /><br /><span style="font-style:italic;">meringue:</span><br />Beat egg whites with cream of tartar and salt until soft peaks. Slowly add sugar and beat until stiff. Put over pie and bake a 300°F for about 15 minutes or until meringue is golden brown. <br /><br />Remove from oven and let sit until pie comes to room temperature. Store in refrigerator.<br /><br /><span style="font-weight:bold;">Notes:</span> The original recipe calls for 2 cups of sugar in the filling. That is too sweet for us, but if you like a sweeter filling, use the full amount.</font></td></tr><br /></table><br /><table width=400 align=center border=0 cellspacing=0 cellpadding=2><tr><td bgcolor="#b9ecfb"><font face="Verdana, serif" style='color:black; font-size: 9pt;'><strong><B>Never Fail Processor Pastry</B></strong><br />Makes enough pastry for 3 double-crust pies or 3½ dozen muffin-size tart shells.<br /><br />5 cups pastry flour<br />1 tsp salt<br />2 tsp baking powder<br />1 lb leaf lard, use very cold - right out of refrigerator<br />2 tsp white vinegar<br />1 egg, slightly beaten<br />Water<br /><br />Mix together flour, salt and baking powder in food processor. Cut in leaf lard until crumbly. Do not overmix as you don’t want the lard to get too hot and melt.<br /><br />Add water to vinegar and egg to make 1 cup of liquid. Add liquid to dry ingredients and process just to mix. Remove from processor and shape into six balls. At this point you can place each ball in a Ziploc bag, press out air, seal and freeze. OR refrigerate for about an hour before rolling and using.<br /><br />Roll out on a floured board. Crust can be rolled nearly paper thin and not fall apart. Let frozen pastry thaw overnight in fridge before using.<br /></font></td></tr><br /></table><br /><font color="red">Besides the pie party, with this recipe I'm joining:</font><br />Michael Lee's <span style="font-weight: bold;">Foodie Friday</span> @ <a href="http://www.designsbygollum.blogspot.com/">Designs By Gollum</a><br /><span style="font-weight: bold;">Friday's Favourites</span> by Sandi & Bill @ <a href="http://whistlestopcooking.blogspot.com/">Whistlestop Cafe Cooking</a><br /><br />Thanks so much for stopping by today! Enjoy your pie.<br /><center><img src="http://img.photobucket.com/albums/v667/decolady/smilies/food/pie/chocolatepie-1.jpg" /></center><br />namasté,<br /><img src="http://img.photobucket.com/albums/v667/decolady/myredsig.png" /><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/smilies/food/1sm220crumbs.gif">Beckyhttp://www.blogger.com/profile/08018172805489963981noreply@blogger.com16tag:blogger.com,1999:blog-28403347.post-9680500495928594722011-07-04T00:01:00.015-05:002011-07-04T14:04:05.255-05:00Independence Day & Postcards from the Farm<img src="http://img.photobucket.com/albums/v667/decolady/smilies/holidays/patriotic/patriotic-march.jpg"><br /><br />The 4th of July has been a federal holiday in the United States since 1941, but the tradition of celebrating Independence Day goes back to the Revolutionary War. Celebrations often include parades and fireworks. For our family food and companionship are always part of the equation.<br /><br />When I was growing up the 4th of July was a huge party out at the Ranch. The Ranch belonged to my grandparents and great-grandparents. Everyone in my extended family came, as well as most of the townspeople. My great-grandfather was in charge of the barbeque. Back behind the ranch house, there was a huge pit dug in the ground, probably about 6 feet wide, maybe 10 feet long and I'm not sure how deep. The fire was built in the pit and the cooking started the day before the holiday. There were posts holding up a roof overhead and a large metal grate covered the pit. <br /><br />Sides of beef, whole cabrito and pork were spit roasted over the fire. A barrel of oysters was always shipped up on the train from New Orleans and my uncle was in charge of shucking them for people. Sides, breads and desserts were provided by the women in the family as well as all the ladies from town. The tables were laden with the most wonderful bounty. My great-grandfather grew a watermelon patch every year, so a number of watermelons would be iced down for later consumption. <br /><br />People would start arriving mid-morning and the meal was served in the afternoon. While the adults visited and drank iced tea or beer, the kids would all go swimming in the pond, gathering blackberries, or just in general playing and exploring outdoors. Once it got dark my grandfather would shoot off Roman Candles for us. It was an annual magical event that last occurred in 1965. Louise, my great-grandmother, crossed over in October that year and I guess the other adults just weren't up to doing it without her.<br /><br />I have the most wonderful memories of those times and there is no way to compete with them. But we've tried to have 4th of July parties out at our farm whenever possible. One year Abbey and Tori invited a bunch of their friends in addition to the family and friends we invited. The place was festooned with dozens of flags and the dock and front porch were wrapped with red, white and blue swagged bunting. We barbequed and everyone brought plenty of sides and desserts. Ice cold watermelons were served, as well. <br /><br />Two things about that particular party still stand out to me. The first was the astonishment from one of Abbey's friends. She could not believe that the other ladies and I made all of the food. Apparently her Mom didn't cook. The girl kept asking me how did we did that because her Mom always had parties catered. The girl's jaw literally dropped when she saw the tables all covered with delicious dishes that had been prepared at home.<br /><br />The second thing involves fireworks. I had picked up a few fireworks. Unbeknownst to me, my sister also bought fireworks - more than I had. When the dad of one of Tori's friends asked what he could bring, I suggested fireworks. (He was a single dad and didn't cook.) Now what I didn't think of when I told him that: He was a military guy and was in charge of bombs and other exploding things for his job. Friends, be careful of what you say and to whom you say it. <img src=http://img.photobucket.com/albums/v667/decolady/smilies/happy/rofl.gif> I believe the entire bed of his pick-up truck arrived at the farm piled FULL of fireworks!!!<br /><center><img src="http://img.photobucket.com/albums/v667/decolady/smilies/holidays/patriotic/firework2.gif"></center><br />It was the most amazing private fireworks display I have ever attended! The dad and some of the other guys took charge of firing them. The kids were over the moon with excitement and neighbors came over to enjoy them, too. All in all the display went on for over 2 hours. And we quit before all the fireworks were used.<br /><br />I've made a number of photos from our Independence Day events, so here are some Patriotic Postcards from the Farm.<br /><img src="http://img.photobucket.com/albums/v667/decolady/holidays/4th%20July/arbour-flags-1.jpg"><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/holidays/4th%20July/deck-stair-flags-1.jpg"><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/holidays/4th%20July/garage-flags-1.jpg"><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/holidays/4th%20July/smokehouse-flags-1.jpg"><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/holidays/4th%20July/springhouse-flags-1.jpg"><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/holidays/4th%20July/kitchen-table-flags-1.jpg"><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/holidays/4th%20July/patriotic-dl-pitchers-1.jpg"><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/holidays/4th%20July/patriotic-dock-1.jpg"><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/holidays/4th%20July/star-mobile-1.jpg"><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/holidays/4th%20July/porch-flag-1.jpg"><br /><br />We're having a low-key celebration this year. I'm not really up to going anywhere, so dinner at home will be Barbeque Chicken, Mamah's Potato Salad, some sort of green beans, fresh garden tomatoes and Chocolate Meringue Pie. And I might wave a sparkler or two. I hope all of you who are celebrating have a most wonderful day.<br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/holidays/4th%20July/homer-poppytrail-1.jpg"><br /><br /><font color="red">I'm joining:</font><br />Smiling Sally for <a href='http://smilingsally.blogspot.com/'>Blue Monday</a>,<br />MaryT/TheTeach @ <a href="http://workofthepoet.blogspot.com/">Work of the Poet</a> for <span style="font-weight: bold;">Ruby Tuesday</span><br />Marty @ <a href="http://astrollthrulife.blogspot.com/">A Stroll Through Life</a> for <span style="font-weight: bold;">TableTop Tuesday</span><br /><br /><center><font size="5"><font color="#2709a9">Happy<br />Birthday</font></font><br /><img src="http://img.photobucket.com/albums/v667/decolady/smilies/holidays/patriotic/sparklyamerica-1.gif"></center><br />Thanks so much for stopping by today!<br /><img src="http://img.photobucket.com/albums/v667/decolady/smilies/holidays/patriotic/fourthofjuly1.gif"><br />namasté,<br /><img src="http://img.photobucket.com/albums/v667/decolady/myredsig.png">Beckyhttp://www.blogger.com/profile/08018172805489963981noreply@blogger.com13tag:blogger.com,1999:blog-28403347.post-38195284383669728132011-07-02T06:01:00.001-05:002011-07-02T06:31:43.217-05:00Pear Salad ~ Comfort FoodI love looking at vintage food ads. Recently I came across these two and boy did they bring back some memories. <br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/ads/pearsaladad.jpg"><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/ads/1940-pear-salad.jpg"><br /><br />While we never used the featured product, we did often have Pear Salad. And it was more like the salad in the first ad. This was something my Mom grew up eating, so obviously it has been around since at least the Depression. Mimi and Mom would put some home-canned pear pieces (we didn't have commercially canned Bartletts) on a lettuce leaf, top each with a dollop of mayonnaise (NOT Miracle Whip), and sprinkle the top with grated cheddar cheese. And if there wasn't any lettuce on hand, pears were just put in a fruit bowl before being topped with the mayonnaise and cheese. I can remember how good those tasted! It was one of my favourite salads as a child. <br /><br />Right after the transplant when I wasn't able to eat much, Pear Salad again made an appearance on our menus. Then it sort of dropped off the radar again. Seeing the ads made me hungry for Pear Salad last night, so I fixed some for my supper. I realize it's not sophisticated nor at the cutting edge of culinary delight, but it's nostalgic and comforting. Though I don't have home canned pears now, I think using store-bought ones are a reasonable facsimilie of the salads I grew up eating. And I just happened to have the main ingredients on hand. <img src="http://img.photobucket.com/albums/v667/decolady/smilies/clap%20thumbs%20up/clapwhitehands.gif"><br /><br />Did I mention this is EASY? Only three ingredients:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/pear%20salad/pear-salad-ing.jpg"><br /><br />Pears:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/pear%20salad/pear-halves.jpg"><br /><br />Pears with mayo:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/pear%20salad/pear-with-mayo.jpg"><br /><br />Topped with cheese and plated in a lilac Fiesta fruit bowl:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/pear%20salad/pear-salad.jpg"><br /><br /><table width=400 align=center border=0 cellspacing=0 cellpadding=2><tr><td bgcolor="#b9ecfb"><font face="Verdana, serif" style='color:black; font-size: 9pt;'><strong><B>Pear Salad</B></strong><br /><span style="font-style:italic;">Per serving:</span><br />2 pear halves<br />2 tsp good mayonnaise<br />2 Tbsp grated cheddar cheese<br /><br />Arrange pears on serving plate. Dollop a teaspoon of mayonnaise into each one and sprinkle each with half the cheddar cheese. Serve and enjoy!<br /></font></td></tr><br /></table><br />Thanks so much for stopping by today!<br /><br />namasté,<br /><img src="http://img.photobucket.com/albums/v667/decolady/myredsig.png">Beckyhttp://www.blogger.com/profile/08018172805489963981noreply@blogger.com7tag:blogger.com,1999:blog-28403347.post-36322773521274393632011-06-30T12:01:00.002-05:002011-06-30T12:01:00.128-05:00True Southern CornbreadWe Southerners have some pretty fixed ideas about cornbread and how it should be prepared. As you know, I grew up in Louisiana. Louisiana is on the Gulf coast in the Deep South and this is our family recipe for cornbread. So let's get something settled right off the bat. <br /><br /><span style="font-weight:bold;">It's not cornbread if it is not baked in a cast iron skillet! </span><br /><br />This is the #1 rule. If you bake it in some other pan, you will get a facsimilie, but it is just not the same. I see recipes all the time now that call for baking it in a Pyrex dish or a non-stick baking pan and I just cringe! <img src=http://img.photobucket.com/albums/v667/decolady/smilies/unhappy/rolling.gif> Cornbread should have a nicely browned, crispy crust on the bottom and sides. To achieve that crust, you need to heat your iron skillet on the stove top with some oil in it while you are mixing up your batter. When you pour your batter into the hot skillet, it starts to form the beautiful crust. With other pans you do not get this crispy brown crust.<br /><br />Then there is also the business about the ratio of cornmeal to flour, and whether or not you should add any sugar. Traditional cornbread should not be more than a 1:4 ratio of flour to cornmeal. If you see a recipe that calls for equal parts or 1:2, put it aside and go look for another recipe. That's not southern cornbread. As to the sugar, there are many southerners that eschew the use of it altogether. Sugar helps with browning, so we add just a small amount of sugar to our batter. You can leave it out, if you so desire.<br /><br />Cornbread goes with so many different southern foods that it is something we serve fairly often. It is our favourite accompaniment for vegetable soup, as well as peas, greens and many other veggies..<br /><br />While not absolutely necessary, I like to use stone ground cornmeal and I get it from <a href='http://www.fallsmill.com/'>Falls Mill</a>, an old waterwheel mill in Belvidere, TN, which makes it a local product for me. Today I'm also using organically grown free-range duck eggs from my CSA box, but normally I use chicken eggs.<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/cornbread/cornbread-ingredients.jpg"><br /><br />Heating the skillet - you can see how the oil is getting hot.<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2008/thanksgiving/dressing/hot-skillet-b.jpg"><br /><br />Wet and dry ingredients<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/cornbread/wet-and-dry.jpg"><br />Note: If you use duck eggs, they will need to be beaten more than chicken eggs to incorporate some air.<br /><br />Ready to bake<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/cornbread/going-in-oven.jpg"><br /><br />Lovely cornbread turned out of skillet<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/cornbread/cornbread-turned-out.jpg"><br /><br />Sliced and ready to serve on one of my favourite Fiesta plates<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/cornbread/sliced-buttered-cornbread.jpg"><br /><br />People at this house could inhale this cornbread. Tori and I have both been known to eat only cornbread for supper sometimes. LOL. This is one of those recipes where I don't really need to get the recipe out to look at. I just make it. It's really easy and if you try it I hope you will enjoy it as much as we do. <br /><br /><table width=400 align=center border=0 cellspacing=0 cellpadding=2><tr><td bgcolor="#b9ecfb"><font face="Verdana, serif" style='color:black; font-size: 9pt;'><strong><B>Country Cornbread</B></strong><br />Serves 8<br /><br />3 Tbsp oil, divided<br />2 cups yellow corn meal<br />6 Tbsp flour<br />2 tsp sugar<br />4 tsp baking powder<br />2 tsp salt<br />4 eggs, beaten<br />2 cups milk<br />8 pats of butter<br /><br />Preheat oven to 425°F.<br /><br />Heat cast iron skillet on stove top with 1 Tbsp oil.<br /><br />In a large bowl mix the dry ingredients. In a batter bowl, whisk the eggs, 2 Tbsp oil, and milk. Pour the liquid ingredients into dry ingredients and stir to just combine. Pour cornbread batter into hot iron skillet and bake about 30 minutes or till done. <br /><br />Cut in 8 wedges. Slice the wedges in half horizontally and place a pat of butter in each one. Serve immediately!</font></td></tr><br /></table><br /><font color="red">With this recipe I'm joining:</font><br />Michael Lee's <span style="font-weight: bold;">Foodie Friday</span> @ <a href="http://www.designsbygollum.blogspot.com/">Designs By Gollum</a><br /><span style="font-weight: bold;">Friday's Favourites</span> by Sandi & Bill @ <a href="http://whistlestopcooking.blogspot.com/">Whistlestop Cafe Cooking</a><br />Kim's <a href="http://quiteatingout.blogspot.com/">Recipes to Run On</a><br /><br />Thanks so much for stopping by today!<br /><br />namasté,<br /><img src="http://img.photobucket.com/albums/v667/decolady/myredsig.png">Beckyhttp://www.blogger.com/profile/08018172805489963981noreply@blogger.com14tag:blogger.com,1999:blog-28403347.post-20011915607900047402011-06-29T12:00:00.013-05:002011-07-01T18:17:15.497-05:00Canning in the Summer Time<center><img src="http://img.photobucket.com/albums/v667/decolady/smilies/food/canning/successful-canning.jpg"></center><br />I grew up canning. <img src=http://img.photobucket.com/albums/v667/decolady/smilies/words/yes/yes.gif> I did. When I was a child I was lucky enough to get to spend many summers with my grandparents. My grandfather always had a huge garden. What wasn't immediately eaten or given away, was "put up" by my grandmother. She canned, froze, preserved, pickled and otherwise prepared the food for long term storage, so they would be well-stocked for the off season. I thought that almost everybody did that, and was surprised to later find out how lucky we were. There were rarely any commercially canned goods in Mimi's pantry. Instead, it looked like this:<br /><center><img src="http://img.photobucket.com/albums/v667/decolady/smilies/food/canning/homecanned.gif"></center><br />Mimi's utility room encompassed her canning <span style="font-weight:bold;">K</span>itchen. In addition to the laundry equipment the utility room had countertops, a moveable centre table, a double sink with one extra deep bowl, a gas triple burner, a chest freezer and a spare refrigerator. I was grown before I realized what a treasure that really was. As many of you know, we are working on a plan to build a new house out at our farm. I seriously thought about how to incorporate a canning <span style="font-weight:bold;">K</span>itchen. However, it came to me the other day that as the log house is going to become a "guest house", and how I already have that <span style="font-weight:bold;">K</span>itchen set up for easy canning and dehydrating, I can simply do all my canning there. <br /><br />My grandparents were for the most part self-sufficient in the food department. They had cattle, chickens (for both eggs and eating), several ponds for fish, muscadines, peaches, plums, figs, bush cherries, apples, pears and strawberries in addition to the garden. They also foraged (asparagus and blackberries mostly) and both my grandfather and great-grandfather hunted. To my knowledge they never raised pigs, but instead would trade a steer for a couple of hogs in the autumn and sometimes goats also. And for many years my great-grandmother kept a milk cow, so all their dairy was homegrown. Probably their main food purchases were flour, cornmeal, salt, shrimp, crabs and rice. I look back to that with some nostalgia and sometimes think I'd like to have a similar setup (sans the mammals), but I am realistic enough to know that at this point in my life, I don't want to sign up for keeping animals. But the gardening and canning remain right up my alley. <br /><br />For quite some time home canning seemed to be going out of style, but I have been encouraged the last few years to see people reviving this household art. You know what is in your food and there is just no substitute for some of the recipes. You can also put up exotic preserves and pickles that would cost an arm and a leg at gourmet food purveyors. I know many people are afraid of canning as they are worried about making people ill, but I'd like to encourage anyone to give it a try. As long as you follow guidelines set out by the <a href='http://www.uga.edu/nchfp/index.html'>National Centre for Food Preservation</a> or the Ball Blue Book, your food will be safe, healthier and certainly tastier than anything you can purchase.<br /><br /><center><img src="http://img.photobucket.com/albums/v667/decolady/smilies/food/canning/ball-blue-book-2011.jpg"></center><br />Typically during the summer I spend most of my time at the farm - gardening, canning, pickling, preserving and freezing. Due to the MDS and transplant, I haven't been able to do that the last couple of years. <img src=http://img.photobucket.com/albums/v667/decolady/smilies/unhappy/crying.gif><br /><br />At my <span style="font-weight:bold;">K</span>itchen here in town I have a Jennair cooktop. When we remodelled I chose glass surface burners, rather than the traditional coils. (Gas was not an option at the time.) After a number of years I learned you aren't supposed to use cast iron on a glass cooking surface! <img src=http://img.photobucket.com/albums/v667/decolady/smilies/shock.gif> After all this time I haven't had any problems with that. Not wanting to miss out on all the canning fun last year, I put up a number of different pickles and preserves here in town. And as I couldn't go move all my canning supplies and utensils, I "made do" with the things I had here. <br /><br />This led to a second no-no with glass cooktops - the size of the pot on the burner. I was subbing my shrimp boil pot for the water bath canner. This pot is considerably larger than the recommended 2" larger than the burner. To my dismay, this resulted in a cracked glass top. Fortunately I had gotten two of the plug-in units when we remodelled, but had never used the second one. I keep the cooktop set up with the grill on the right and the burners on the left. It was an easy replacement. For the rest of last year's preserves, I used my 8 quart stockpot for the canner. This necessitated using smaller jars and more batches in the BWB.<br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/smilies/food/canning/JamJars.gif"><br /><br />As I'm still not able to be out at the farm on a regular basis, and as I am not interested in purchasing another glass plug-in unit, I've been looking around for a better idea for canning in the <span style="font-weight:bold;">K</span>itchen in town. I've known for years about a larger raised heating coil that Jennair makes called "big pot canning element". It plugs into a coil burner unit just like any other coil. But it is larger and taller with underside supports. This raises the bottom of the pot above the cooktop surface to allow for better airflow and the special air ring around the supports eliminates the problem of heat build-up under the oversized pots that can damage the component parts of the cooktop. The larger size makes the heating circle of the coil much more similar in size to a canner. It's my understanding that these big pot canning elements are available for most stoves that use electric coil elements. If you are canning on an electric stove, it's worth checking out.<br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/utensils/jennair-big-element.jpg"><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/utensils/jennair-coil-plug-in-unit.jpg"><br /><br />Sometimes eBay really comes in handy! And this is where I get to the "thrifty" part of my post. I was able to purchase an older NIB big pot canning element and a gently used coil cooktop plug-in unit for less than a quarter of their current retail price. <img src=http://img.photobucket.com/albums/v667/decolady/smilies/happy/loveshower.gif> Don't you just love deals like that? Now all I have to do is unplug either the grill or the glass surface plug-in and replace it with the coil plug-in and canning element. I'm excited and am ready to start making some preserves and jam!<br /><br /><font color="red">I'm joining:</font><br />Jenny @ <a href="http://jennymatlock.blogspot.com/">off on my tanget</a> for <span style="font-weight: bold;">Alphabe-Thursday</span> where this week's Letter is "K" - <span style="font-weight: bold;">K</span> is for "<span style="font-weight: bold;">K</span>itchen", where all my canning takes place.<br />Thrifty Treasures Sunday at <a href='http://southernhospitalityblog.com/'>Southern Hospitality</a><br />Nifty Thrifty Tuesday at <a href='http://linda-coastalcharm.blogspot.com/'>Coastal Charm</a><br /><br />Thanks so much for stopping by today! Happy canning.<br /><br />namasté,<br /><img src="http://img.photobucket.com/albums/v667/decolady/myredsig.png">Beckyhttp://www.blogger.com/profile/08018172805489963981noreply@blogger.com10tag:blogger.com,1999:blog-28403347.post-7357270241060971402011-06-08T00:01:00.000-05:002011-06-09T12:53:06.972-05:00Abbey & Donnie: THE WEDDING<center><img src="http://img.photobucket.com/albums/v667/decolady/trips/disney%20xmas/wedding-mice.jpg" /></center><br />All the planning, all the shopping for attire, all the fittings, all the organizing, and all the details culminate tonight. And all of a sudden the last eighteen months seem to have flown by! At 5:00pm EDT there will be the most fabulous affair at Disney's Wedding Pavillion on the shores of the Seven Seas Lagoon. My firstborn daughter will marry the love of her life. The Guy and I couldn't be happier. We're happy for Abbey because she is so happy. And we are happy to be welcoming such a wonderful son-in-law into our family. Abbey and Donnie, we love you!<br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/dishes/tablescapes/2011/wedding%20table/prewedding-8.jpg" /><br /><br />In honour of this most auspicious occasion, I set a wedding table using Abbey's colours of Ivory and Gold. All of my diva friends: <br />Elaine @ <a href="http://dishingwithcarafaye.blogspot.com/">Dishing with Carafaye</a>,<br />Daphne @ <a href="http://tabletoptime.blogspot.com/">Tabletop Time</a>,<br />Rebecca @ <a href='http://mybecca.blogspot.com/'>Mybecca's Vintage Tables</a>, and<br />Candy @ <a href="http://www.thelittleroundtable.com/">The Little Round Table</a>,<br />are also doing wedding tables to help us celebrate. I was so thrilled when they agreed to join me in this endeavour! Please check out their blogs for totally different, absolutely fabulous takes on a wedding table. <br /><br />For favours, we chose to use Fiesta. Judi Noble, the art director at Homer Laughlin China, created this beautiful fairy tale castle design, which was put on both bud vases and tumblers. <br /><img src="http://img.photobucket.com/albums/v667/decolady/people/abbeywedding/farm%20reception/bud-vases-b.jpg" /><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/people/abbeywedding/farm%20reception/wedding-tumblers-b.jpg" /><br /><br />The Bride was thrilled. The Maid of Honour was thrilled. Their mother was thrilled. By default the Groom and the Father of the Bride were thrilled. All the other wedding planning has been equally as fun and satisfying. The Disney wedding team is fabulous. Please join in our happiness and celebration today. <br /><br />For the ivory and gold table, I used post-86 ivory Fiesta dishes along with my wedding crystal and flatware. This is the first time I've ever done such a monochromatic ivory table. Normally when I use Fiesta, it is an explosion of colours! And I don't normally dress it up so much with silver and crystal. But I love how it looks!<br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/dishes/tablescapes/2011/wedding%20table/prewedding-6.jpg" /><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/dishes/tablescapes/2011/wedding%20table/prewedding-12.jpg" /><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/dishes/tablescapes/2011/wedding%20table/prewedding-3.jpg" /><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/dishes/tablescapes/2011/wedding%20table/prewedding-17.jpg" /><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/dishes/tablescapes/2011/wedding%20table/prewedding-9.jpg" /><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/dishes/tablescapes/2011/wedding%20table/prewedding-11.jpg" /><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/dishes/tablescapes/2011/wedding%20table/prewedding-2.jpg" /><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/dishes/tablescapes/2011/wedding%20table/prewedding-4.jpg" /><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/dishes/tablescapes/2011/wedding%20table/prewedding-15.jpg" /><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/smilies/magic/tink/tinktink.gif" />And look! Although there is not a lot of sky showing in the summer from this angle, it's my first ever on-purpose blue hour photo:<br /><img src="http://img.photobucket.com/albums/v667/decolady/dishes/tablescapes/2011/wedding%20table/prewedding-18.jpg" /><br /><a href="http://www.bluehoursite.com/">Click here</a> if you are interested in learning more about <span style="color:blue;">Blue Hour Photography</span>, including the daily times when you can make these shots in your area.<br /><br /><i>On today's table:</i><br />Midcentury ivory rayon tablecloth and napkins<br />Specially made for us ivory post-86 fairy tale Fiesta tumblers and bud vases<br />Ivory post-86 Fiesta plates and pyramid candleholders<br />Ivory Century butter base decorated in gold<br />Silver napkin rings I've had forever<br />Lenox Eternal goblets and sherbets (my wedding crystal - the original Barclay shape, discontinued 1988)<br />Flatware - Golden Centennial silverplate by International (my wedding flatware - also discontinued 1988 - What was going on that year?)<br />Candles from TJMaxx<br />Roses from Fresh Market<br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/dishes/tablescapes/2011/wedding%20table/prewedding-16.jpg" /><br /><br />This post is linking up with:<br />Jenny @ <a href="http://jennymatlock.blogspot.com/">off on my tanget</a> for <span style="font-weight: bold;">Alphabe-Thursday</span> where this week's Letter is "H" - <span style="font-weight: bold;">H</span> is for "<span style="font-weight: bold;">H</span>appily Ever After", which is the ending line of all fairy tale weddings. And no one does a fairy tale wedding as Disney does.<br />Susan at <a href="http://betweennapsontheporch.blogspot.com/">Between Naps on the Porch</a> for <b>Tablescape Thursday</b>, where I'm excited to share the wedding table,<br />Suzanne @ <span style="font-weight: bold;">The Coloradolady</span> for <a href="http://coloradolady.blogspot.com/">Vintage Thingy Thursday</a>, because I'm afraid my crystal and flatware have become vintage <img src="http://img.photobucket.com/albums/v667/decolady/smilies/wink/flirtwink.gif" />,<br />The Tablescaper for <a href="http://thetablescaper.blogspot.com//">Seasonal Sunday</a>, as June is the season for weddings, and<br />Marty @ <a href="http://astrollthrulife.blogspot.com/">A Stroll Through Life</a> for <span style="font-weight: bold;">TableTop Tuesday</span>, in honour of Abbey and Donnie beginning their Together Stroll Through Life.<br /><br />Thanks so much for stopping by today! Love and magical best wishes to all!<br /><center><img src="http://img.photobucket.com/albums/v667/decolady/smilies/magic/anicoach01.gif" /></center><br />namasté,<br /><img src="http://img.photobucket.com/albums/v667/decolady/myredsig.png" /><br /><script src="http://www.inlinkz.com/cs.php?id=58362" type="text/javascript"><br /></script>Beckyhttp://www.blogger.com/profile/08018172805489963981noreply@blogger.com44tag:blogger.com,1999:blog-28403347.post-14358404819771644272011-05-30T00:01:00.001-05:002011-05-30T12:05:54.940-05:00Goat Cheese Drop BiscuitsIn keeping with this weekend's Biscuit Festival in Knoxville, let's talk about drop biscuits. Now I grew up with biscuits that were rolled and cut. One time when I was still in Junior High School, a friend and I made some drop biscuits and they did not turn out well enough to convince me I should switch from my grandmother's recipe. Well, about four years ago Art Smith was on Oprah's show and he made some of his famous Goat Cheese Drop Biscuits. "These biscuits give a warm welcome to diners at Art Smith's Chicago restaurant, Table Fifty-Two." <br /><br />A friend on a food board posted the recipe and I thought they sounded so good. Art Smith is a Southern boy at heart, so I trusted he knew how to make biscuits!!! Then a week or so later, there was Art Smith on Iron Chef America where the secret ingredient was cheddar cheese. He made a version of these biscuits using cheddar. Those looked great, too! Do you ever feel as if the universe is speaking to you? LOL. Drop biscuits had dropped back into my life.<br /><br />I promptly decided I <span style="font-style:italic;">needed</span> to make these. At the time I first made them I had on hand a regular French chèvre and some Cypress Grove Purple Haze Goat Cheese. I elected to make two batches of the biscuits, one with each of the cheeses. They were both delicious! But I have to say that I really liked the ones with the Purple Haze the best. That is one of my most favourite cheeses (flavoured with lavender and fennel pollen), so I am sure that is the reason.<br /><br />Nothing like doing two at once:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2007/goat-cheese-biscuits-001-1.jpg"><br /><br />I used my cookie scoop to make the biscuits a uniform size:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2007/goat-cheese-biscuits-002-1.jpg"><br /><br />And here is how they looked plated:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2007/goat-cheese-biscuits-003-1.jpg"><br /><br />The friend who posted this recipe on the board also liked to make them with a smaller scoop and bake them in the individual cast iron skillets so that each person got their own. I love that idea, but haven't remembered to look for the mini skillets when I've stopped at the Lodge Store in South Pittsburgh, TN. Maybe next time!<br /><br />Since that day I have made these biscuits quite a few times, but these days I use <a href='http://bellechevre-blog.blogspot.com/'>Belle Chèvre</a>, our LOCAL award winning goat cheese. To simulate the Purple Haze from Cypress Grove, I add some fennel pollen and lavender flowers to the plain cheese from Belle Chèvre and I am happy. <br /><br /><table width=400 align=center border=0 cellspacing=0 cellpadding=2><tr><td bgcolor="#b9ecfb"><font face="Verdana, serif" style='color:black; font-size: 9pt;'><strong><B>Goat Cheese Drop Biscuits</B></strong><br />adapted from Art Smith<br />Makes 12 biscuits<br /><br />2 cups self-rising flour<br />2 tsp baking powder<br />1/2 tsp baking soda<br />1 tsp salt<br />4 Tbsp cold butter<br />4 Tbsp goat cheese<br />1 cup buttermilk<br />Extra butter to grease pan and top biscuits<br />1/4 cup grated Parmesan cheese<br /><br />Preheat your oven to 425°F. Place a 10" cast iron pan into the oven while it is preheating. <br /><br />Mix flour, salt, baking soda and baking powder into a medium-sized bowl. Cut in the butter and goat cheese. Make a well in the middle of the ingredients and pour in the milk. Stir until the mixture is moistened, adding an extra tablespoon of milk if needed.<br /><br />Remove the hot skillet from the oven and add a tablespoon of butter. When the butter has melted, drop 1/4 cupfuls of batter into the pan. Brush the tops of the biscuits with melted butter. Bake from 14–16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated cheese. Enjoy warm! <br /><span style="font-weight:bold;"><br />Notes:</span><br /><span style="font-weight:bold;">1. </span> I do not keep self-rising flour on hand. However when I took Food Prep 101 at college we learned several ways of making our own. This one is supposed to be optimum if the recipe called for buttermilk and is what I use to make these biscuits:<br />2 cups flour<br />2 tsp baking powder<br />1 tsp baking soda<br />1/4 tsp salt<br /><br />Mix together and use as directed.<br /><br /><span style="font-weight:bold;">2.</span> For recipes that don't use buttermilk, the substitution I use is 3 tsp baking powder and 1/4 tsp salt for every 2 cups flour.<br /></font></td></tr></table><br />I'm linking this to Michael Lee's <span style="font-weight:bold;">Foodie Friday</span> @ <a href='http://www.designsbygollum.blogspot.com/'>Designs By Gollum</a>, <span style="font-weight:bold;">Friday's Favourites</span> by Sandi & Bill @ <a href='http://whistlestopcooking.blogspot.com/'>Whistlestop Cafe Cooking</a>, and Kim's <a href='http://quiteatingout.blogspot.com/'>Recipes to Run On</a>.<br /><br />Thanks for stopping by today! <img src=http://img.photobucket.com/albums/v667/decolady/smilies/wave/wavey.gif> <br /><br />namasté,<br /><img src="http://img.photobucket.com/albums/v667/decolady/myredsig.png">Beckyhttp://www.blogger.com/profile/08018172805489963981noreply@blogger.com9tag:blogger.com,1999:blog-28403347.post-73598866144273131522011-05-28T00:01:00.012-05:002011-06-02T10:09:14.890-05:00Blue May Flowers<img src="http://img.photobucket.com/albums/v667/decolady/dishes/tablescapes/2011/blue%20may%20flowers/table-top.jpg"><br /><br />For some time now I have wanted to do a tablescape using a blue and white flower cart patterned tablecloth I found. <br /><img src="http://img.photobucket.com/albums/v667/decolady/dishes/tablescapes/2011/blue%20may%20flowers/blue-flowercart-tablecloth.jpg"><br />It's such a cute design and it gave me a chance to use some of my favourite blue dishes.<br /><br />April showers bring May flowers. How many times have we heard that line? We did get a good bit of rain in April and there are lots of flowers blooming now. I particularly love hydrangeas. And don't they look lovely in a vase next to the Harlequin candleholders?<br /><img src="http://img.photobucket.com/albums/v667/decolady/dishes/tablescapes/2011/blue%20may%20flowers/centrepiece-1.jpg"><br /><br />I love all hydrangeas, but I am especially fond of the lace caps. My great-great aunt had huge bushes of lace cap hydrangeas in her backyard. When I was in high school, my Mom got a cutting and planted it outside my bedroom window. I used to love to look out and see that bush in full bloom. Now I have a lace cap hydrangea living in a pot on my balcony. It grew well last year and then survived the winter. This year it is doing even better. One thing I like to do is put little mini-vases at each place setting so everyone gets a flower or two of their own.<br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/dishes/tablescapes/2011/blue%20may%20flowers/lace-cap-1.jpg"><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/dishes/tablescapes/2011/blue%20may%20flowers/lace-cap-2.jpg"><br /><br />This is not a standard relish dish. It is combination of a cobalt Fiesta relish base and Harlequin blue Harlequin relish inserts.<br /><img src="http://img.photobucket.com/albums/v667/decolady/dishes/tablescapes/2011/blue%20may%20flowers/blue-relish-2.jpg"><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/dishes/tablescapes/2011/blue%20may%20flowers/blue-relish.jpg"><br /><br />This cobalt glassware is another of my favourites. It was made by the Louie Glass Company in 1936 as a tribute to the Marx Brothers. This particular style is Harpo and is somewhat easier to find than the other brothers.<br /><img src="http://img.photobucket.com/albums/v667/decolady/dishes/tablescapes/2011/blue%20may%20flowers/harpo-pitcher-1.jpg"><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/dishes/tablescapes/2011/blue%20may%20flowers/cobalt-glassware.jpg"><br /><br />I was lucky enough to find what I think are the perfect napkin rings for this tablecloth - ceramic watering cans.<br /><img src="http://img.photobucket.com/albums/v667/decolady/dishes/tablescapes/2011/blue%20may%20flowers/watering-can-napkin-ring.jpg"><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/dishes/tablescapes/2011/blue%20may%20flowers/napkin-ring-flatware.jpg"><br />The first one of these I ever saw was a dead ringer for persimmon P-86 Fiesta. I have since found them in other glazes that also match Fiesta colours (seamist, sunflower and sapphire), but I still haven't found out who made them.<br /><br />I also like the blue plaid flatware with this table:<br /><img src="http://img.photobucket.com/albums/v667/decolady/dishes/tablescapes/2011/blue%20may%20flowers/blue-flatware.jpg"><br /><br /><I>Gracing today's table:</I><br />Vintage blue and white flower cart tablecloth<br />Sapphire post-86 Fiesta plates and tabbed platter - Homer Laughlin China<br />Cobalt vintage Fiesta relish base - Homer Laughlin China<br />Harlequin blue Harlequin relish inserts and candleholders - Homer Laughlin China<br />Harpo pitcher and water glasses - Louis Glass Company<br />Contemporary wine goblets<br />Watering can napkin rings - unknown maker<br />Napkins - Pier 1<br />Flatware - bought on eBay<br />3 Vintage blue vases - unknown makers<br />Candles from TJ Maxx<br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/dishes/tablescapes/2011/blue%20may%20flowers/centrepiece-2.jpg"><br /><br />This week I am joining ~<br />The Tablescaper for <a href='http://thetablescaper.blogspot.com//'>Seasonal Sunday</a>,<br />Smiling Sally for <a href='http://smilingsally.blogspot.com/'>Blue Monday</a>,<br />Marty @ <a href="http://astrollthrulife.blogspot.com/">A Stroll Through Life</a> for <span style="font-weight: bold;">TableTop Tuesday</span>,<br />Jenny @ <a href="http://jennymatlock.blogspot.com/">off on my tanget</a> for <span style="font-weight: bold;">Alphabe-Thursday</span> where this week's Letter is "G" - <span style="font-weight:bold;">G</span> is for <B>G</B>rowing blue things,<br />Susan @ <a href="http://betweennapsontheporch.blogspot.com/">Between Naps on the Porch</a> for <span style="font-weight:bold;">Tablescape Thursday</span>,<br />Suzanne @ <span style="font-weight:bold;">The Coloradolady</span> for <a href='http://coloradolady.blogspot.com/'>Vintage Thingy Thursday</a>, and<br />Sandi & Bill @ <span style="font-weight:bold;">Whistlestop Cafe Cooking</span> for <a href='http://whistlestopcooking.blogspot.com/'>Friday's Favourites</a>.<br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/dishes/tablescapes/2011/blue%20may%20flowers/may-flower-table.jpg"><br /><br />Thanks so much for stopping by today! Please also remember to register for my <a href='http://decolady-randommusings.blogspot.com/2011/05/5-year-blog-anniversary-and-give-away.html'>5 Year Blog Anniversary Give-Away</a>.<br /><br />namasté,<br /><img src="http://img.photobucket.com/albums/v667/decolady/myredsig.png">Beckyhttp://www.blogger.com/profile/08018172805489963981noreply@blogger.com31tag:blogger.com,1999:blog-28403347.post-29466679281733305082011-05-27T13:16:00.009-05:002011-05-28T09:39:30.351-05:00Pink Saturday ~ The Third Birthday<center><a href="http://howsweetthesound.typepad.com/my_weblog/"><img border="0" src="http://i54.tinypic.com/sll2fr.jpg" /></a></center><br />It's a special day for Beverly @ <a href="http://howsweetthesound.typepad.com/">How Sweet the Sound</a>. She is celebrating the 3rd birthday of <font color="#fd20a4"><B>Pink Saturday</B></font>!!! I started participating in Pink Saturday because it was somewhat of a challenge for me to find pinks to photograph and it has been a wonderful learning experience. To help celebrate this week, I would like to share some flowers from our farm. Come stroll around with me and see what all is blooming <font color="#fd20a4">pink</font>.<br /> <br />Trailing petunias<br /><img src="http://img.photobucket.com/albums/v667/decolady/pinksat/2011/3%20bd/trailing-petunia.jpg"><br /><br />Sultanas<br /><img src="http://img.photobucket.com/albums/v667/decolady/pinksat/2011/3%20bd/pale-pink-sultana.jpg"><br /><br />Yarrow<br /><img src="http://img.photobucket.com/albums/v667/decolady/pinksat/2011/3%20bd/pink-yarrow.jpg"><br /><br />Verbena<br /><img src="http://img.photobucket.com/albums/v667/decolady/pinksat/2011/3%20bd/verbena-1.jpg"><br /><br />Rose of Sharon<br /><img src="http://img.photobucket.com/albums/v667/decolady/pinksat/2011/3%20bd/rose-of-sharon.jpg"><br /><br />Lantana<br /><img src="http://img.photobucket.com/albums/v667/decolady/pinksat/2011/3%20bd/pink-lantana.jpg"><br /><br />Milk and Wine Lily<br /><img src="http://img.photobucket.com/albums/v667/decolady/pinksat/2011/3%20bd/milk-and-wine-lily.jpg"><br /><br />Zéphirine Drouhin Rose (the most heavenly fragrance)<br /><img src="http://img.photobucket.com/albums/v667/decolady/pinksat/2010/May/zepherine-drouhin-close-3.jpg"><br /><br />Some of these flowers are old Southern pass-along plants. The Rose of Sharon is also known as Althea and is cousin to hibiscus. The Milk and Wine lilies are some I dug up from my great-grandmother's house when we first got the farm. <br /><br />My great-grandmother was married in 1910 and she dug up and moved some of these Milk & Wine lilies from her mother's house to her new home. When my grandmother got married in 1929, she dug up and moved some of the Milk & Wine lilies to her house. When my Mom got married in 1952, she dug up and moved Milk & Wine lilies to the house where I grew up. These flowers had been growing at my great-grandmother's house for 85 years when I got mine back in 1995, so they are now well over 100 years old. I just love plants with a history.<br /><br /><font color="#fd20a4">HAPPY PINK SATURDAY BIRTHDAY</font>! Do check out Beverly's blog to see how others have chosen to celebrate <font color="#fd20a4">PINK</font> this week. <br /><br /><center><a href="http://howsweetthesound.typepad.com/my_weblog/"><img border="0" src="http://i54.tinypic.com/sll2fr.jpg" /></a></center><br />Thanks so much for stopping by today! <img src=http://img.photobucket.com/albums/v667/decolady/smilies/wave/wavey.gif> Please also remember to register for my <a href='http://decolady-randommusings.blogspot.com/2011/05/5-year-blog-anniversary-and-give-away.html'>5 Year Blog Anniversary Give-Away</a>.<br /><br />namasté,<br /><img src="http://img.photobucket.com/albums/v667/decolady/myredsig.png">Beckyhttp://www.blogger.com/profile/08018172805489963981noreply@blogger.com21tag:blogger.com,1999:blog-28403347.post-65886489735076743772011-05-26T15:10:00.009-05:002011-06-28T02:26:43.303-05:00Pickled RampsRamps, also known as wild leeks, are a treat only available for a few weeks in the early spring. They are native to Appalachia and through the upper Midwest into southern Canada. A number of places in the mountains have ramp festivals every spring. The reason ramps are so celebrated is that they are traditionally the first vegetable to grow each year. In the old days people were so happy to get their first fresh vegetable after a season of dried or canned ones. <br /><br />I am trying to grow a ramp patch at the farm, but it is rather puny so far. Once I get to move up there, I’m sure I can nurture it into expanding and providing a good supply of them for us. In the meanwhile, I typically order some fresh ramps when they are in season.<br /><br />Ramps can be substituted in many recipes that use onions. Although they are also called wild leeks, they are <I>much</I> stronger than cultivated leeks. Since I first got interested in them, I’ve been collecting recipes that specifically call for ramps. One of those is this recipe for Pickled Ramps in <U>Momofuku</U>, the cookbook from David Chang of Momofuku Noodle Bar in New York City. <br /><br />There the pickled ramps are used to make a Ramp Ranch Dressing, but you can use them just about any way you would use other pickles. I like to mince some of the leaves and add to tuna or egg salad, for instance. Or I serve the bulbs on a pickle tray along side other pickled vegetables.<br /> <br />For the brine I used water, rice vinegar, sugar, kosher salt and shichimi togarashi (Japanese 7-spice mix):<br /> <img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/pickled%20ramps/pickling-ingredients.jpg"><br /> <br />And here are the pound of ramps with lots of roots still attached:<br /> <img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/pickled%20ramps/fresh-ramps.jpg"><br /> <br />Ramp bulbs in one jar, tops in another and the pickling brine ready to add:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/pickled%20ramps/ramps-in-jars.jpg"><br /> <br />Ramps in brine:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/pickled%20ramps/ramps-in-brine.jpg"><br /> <br />Ramp greens in brine:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/pickled%20ramps/ramp-tops-in-brine.jpg"><br /> <br />Jars cooling before going in the fridge:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/pickled%20ramps/jarred-ramps.jpg"> <br /><br />Watch coming posts for the Ramp Ranch Dressing. And just so you know, next year I am going to try Tom Colicchio's recipe for Sweet Pickled Ramps from <U>Think Like a Chef</U>. <br /><br /><table width=400 align=center border=0 cellspacing=0 cellpadding=2><tr><td bgcolor="#b9ecfb"><font face="Verdana, serif" style='color:black; font-size: 9pt;'><strong><B>Momofuku Pickled Ramps</B></strong><br />adapted from <U>Momofuku</U><br /><br />3 cups water<br />1½ cups rice wine vinegar<br />1 cup white sugar<br />2½ Tbsp kosher salt<br />2 tsp shichimi togarashi (Japanese 7-spice mix) <br />1 lb ramps<br /><br />Mix the water, vinegar, sugar, salt and shichimi togarashi in a saucepan. Bring to a full boil to dissolve sugar. Alternatively put the ingredients in a large glass measuring cup and heat to boiling in microwave. <br /><br />Clean ramps. Use a paring knife to trim the root, then peel the outer layer of skin and wash well. <br /><br />Place cleaned ramps into a glass jar or a lidded plastic container (one that is safe for heating) and pour boiling liquid over them. Weigh down so that ramps are completely submerged. Let cool to room temperature, then store covered in refrigerator for about a week. <br /><br /><span style="font-weight:bold;">Notes:</span> <br />1. Very young ramps with small leaves may be pickled whole. As the ramps get larger later in the season, trim the top of the ramp leaf, leaving about an inch of green. Tops should be saved for other uses (such as stock or pasta). <br />2. Pickled ramps can be stored in the refrigerator, or they can be canned for later use. Ramp greens should be used first (within a month) as they will go softer more quickly. Ramp bulbs will last in the refrigerator for several months. <br />3. This recipe made about a quart jar of pickled ramp bulbs and a half gallon jar of pickled ramp tops.<br /></font></td></tr><br /></table><br /><br />Thanks so much for stopping by today!<br /><br />Namasté,<br /><img src=http://img.photobucket.com/albums/v667/decolady/myredsig.png>Beckyhttp://www.blogger.com/profile/08018172805489963981noreply@blogger.com3tag:blogger.com,1999:blog-28403347.post-37990306128863633732011-05-24T20:15:00.014-05:002011-05-25T23:31:02.721-05:00Scotch Eggs and the Rose & Crown<img src="http://img.photobucket.com/albums/v667/decolady/trips/wdw%20dec%202010/scotch-eggs.jpg"><br /><br />First of all: <br /><br /><FONT SIZE=5><B>Scotch Eggs are not from Scotland.</B></FONT><br /><br />This tasty dish was invented in 1738 or 1851 (depending on which source you believe) by Fortnum and Mason, a British food merchant/department store, supposedly as food for travellers. The name came about because the eggs were originally wrapped in Scottish beef. Often considered picnic food, the eggs are normally eaten cold with pickles and a salad. In the US, English-style pubs often serve them hot with mustard for dipping.<br /><br />This past December when we were at DisneyWorld, we ate at the Rose & Crown Pub in Epcot one day. <br /><img src="http://img.photobucket.com/albums/v667/decolady/trips/wdw%20dec%202010/rose-and-crown-pub-1.jpg"><br /><br />It's a nice place to sit down and have a snack or a brew. We were in no hurry, so we went inside where we had a nice table by a window.<br /><img src="http://img.photobucket.com/albums/v667/decolady/trips/wdw%20dec%202010/rose-and-crown-window.jpg"><br /><br />Their bar is all dark wood and what most people would expect an Americanized British pub to look like:<br /><img src="http://img.photobucket.com/albums/v667/decolady/trips/wdw%20dec%202010/rose-and-crown-bar.jpg"><br /><br />While we perused the menu, the Guy had a Black and Tan.<br /><img src="http://img.photobucket.com/albums/v667/decolady/trips/wdw%20dec%202010/black-and-tan.jpg"><br /><br />We decided to sit a spell and order some plates to share. One of those is Scotch Eggs pictured at the top of the post. The eggs were served warm along with some dressed greens, mustard and toast points. It was quite good and the kids went back another day specifically to eat Scotch Eggs.<br /><br />This is a really simple dish to make at home. You hardly need a recipe and you don't have to go to a pub to eat one! <br /><br />My CSA is wonderful. I get the best free-range eggs from pastured chickens and sausage from a farmer who raises the pigs organically and hormone-free. With those kinds of ingredients, the taste is divine. I love all the different colours of our CSA eggs:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/scotch%20eggs/csa-eggs.jpg"><br /><br />Here they are cooked and peeled:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/scotch%20eggs/cooked-and-peeled.jpg"><br /><br />Getting the rest of the ingredients, including the sausage from our CSA:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/scotch%20eggs/scotch-egg-ingredients.jpg"><br /><br />Sausage was divided into six portions to wrap the eggs. I flatten each portion into a thin patty, then wrap it around the egg to totally encase it.<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/scotch%20eggs/wrapping-egg.jpg"><br /><br />Six eggs ready to chill before cooking:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/scotch%20eggs/wrapped-eggs.jpg"><br />(Yes, I know I hard cooked a dozen eggs. The other six are going to turn into <a href='http://decolady-randommusings.blogspot.com/2009/06/louisiana-stuffed-eggs.html'>Louisiana Stuffed Eggs</a>.)<br /><br />Set up a breading station:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/scotch%20eggs/breading-station.jpg"><br />Now I personally do not like a lot of breading on foods, so I only put the sausage-wrapped eggs in the egg wash and panko once. If you like a thicker coating, repeat rolling in the egg wash and bread crumbs.<br /><br />Cooking in my great-grandmother's cast iron chicken fryer:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/scotch%20eggs/cooking-in-cast-iron.jpg"><br /><br />Draining and cooling on paper towels:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/scotch%20eggs/eggs-draining.jpg"><br /><br />And plated on tangerine P-86 Fiesta plates:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/scotch%20eggs/eggs-plated.jpg"><br />Look at the beautiful colour of the yolks of true free-range eggs.<br /><br />For garnishes I used salted, halved grape tomatoes, mustard, horseradish, Wickles, and pickled cocktail sticks:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/scotch%20eggs/scotch-egg-garnishes.jpg"><br /><br />It is always good to serve a nice acid with any sort of fatty food, whether it is naturally fatty or fried, as the acid helps with digestion. In the South it is traditional to ALWAYS have a pickle tray on the table with a variety of pickled fruits and vegetables. This is the first time I have used those pickled cocktail stirrers and they were quite good with the eggs. The sweet-hot of the Wickles also went well with them.<br /><br />Even though I said you don't really need a recipe for these, I did look about some online before writing this post. Someone did an unusual version of Scotch Eggs using Italian sausage and seasonings. I'm thinking those might be an interesting addition on an antipasti tray. But if you've never made them before, start with the standard version and see how you like them. They are quite popular with several of the people in this family. <img src=http://img.photobucket.com/albums/v667/decolady/smilies/food/chefs/chefc.gif><br /><br /><table width=400 align=center border=0 cellspacing=0 cellpadding=2><tr><td bgcolor="#b9ecfb"><font face="Verdana, serif" style='color:black; font-size: 9pt;'><strong><B>Scotch Eggs</B></strong><br />6 hard cooked eggs, peeled and chilled<br />1 lb bulk sausage<br />2 eggs<br />1 Tbsp water<br />Salt<br />1 cup panko<br />oil, for frying<br />mustard, for serving<br /><br />Divide the sausage into six equal pieces. Shape each piece of sausage around one of the hard cooked eggs. Place sausage covered eggs in the refrigerator to keep chilled as you use up the remaining sausage and eggs. At this stage they can be refrigerated for several hours. I would chill them at least half an hour before cooking.<br /><br />Crack the two uncooked eggs into a bowl and whisk in the water. Season with salt and set aside. Place breadcrumbs in another bowl. <br /><br />Remove sausage covered eggs from fridge. Dip each one in egg wash, then in bread crumbs and set aside on a plate. Place the eggs back into the refrigerator until you are ready to cook. They can rest in the fridge for another hour or so, if you like. Just cover well with plastic wrap. I normally fry them as soon as they are coated with the bread crumbs.<br /><br />Heat oil in a deep fryer to 375°F. I prefer to use a cast iron chicken fryer. Just because. It's the best thing for frying. Carefully place eggs, one at a time, into the hot oil. Let cook 3 to 4 minutes, then turn to cook the other side. Do not crowd the skillet. Remove from oil and drain.<br /><br />Let cool for 5 to 10 minutes, then slice in half lengthwise. Serve with mustard and other chosen garnishes.</font></td></tr><br /></table><br />I'm linking this to Michael Lee's <span style="font-weight:bold;">Foodie Friday</span> @ <a href='http://www.designsbygollum.blogspot.com/'>Designs By Gollum</a>, <span style="font-weight:bold;">Friday's Favourites</span> by Sandi & Bill @ <a href='http://whistlestopcooking.blogspot.com/'>Whistlestop Cafe Cooking</a>, and Kim's <B>Saturday Swap</B> over at <a href='http://quiteatingout.blogspot.com/'>Quit Eating Out</a>.<br /><br />Thanks for stopping by today! <img src=http://img.photobucket.com/albums/v667/decolady/smilies/wave/wavey.gif> Please also remember to register for my <a href='http://decolady-randommusings.blogspot.com/2011/05/5-year-blog-anniversary-and-give-away.html'>5 Year Blog Anniversary Give-Away</a>.<br /><br />namasté,<br /><img src="http://img.photobucket.com/albums/v667/decolady/myredsig.png">Beckyhttp://www.blogger.com/profile/08018172805489963981noreply@blogger.com15tag:blogger.com,1999:blog-28403347.post-68524089409755443242011-05-21T19:10:00.000-05:002012-12-24T17:04:51.553-06:00Perfect Roast ChickenThe original version of this recipe was in the October 1978 issue of <span style="font-style:italic;">Bon Appétit</span>. I have used this recipe ever since and truly believe it is PERFECT. It's my go-to chicken recipe whether for family or company. When we moved from Texas to Alabama in 1980, my copy of the magazine was lost. Keep in mind this was before the internet, so I wrote to <span style="font-style:italic;">Bon Appétit</span>, telling them of my dilemma. They kindly sent me a back issue at no charge and 5 photocopies of the recipe. How nice was that? I still cook from one of those photocopies - with notes of my changes, of course. <br /><br />Several weeks ago we got to pre-order chickens from our CSA. Organically grown, pastured, free range. I put my name in for two and they were delivered this week. One went into the freezer and the other one was designated for Perfect Roast Chicken. My kitchen container garden is growing, so I was able to pick my own fresh herbs.<br /><br /><br /><table width=400 align=center border=0 cellspacing=0 cellpadding=2><tr><td bgcolor="#b9ecfb"><font face="Verdana, serif" style='color:black; font-size: 9pt;'><strong><B>Perfect Roast Chicken</B></strong><br /><br />3½ - 4 lb broiler/fryer<br />½ lemon<br />seasoned salt (I normally use Tony Chachere's Creole Seasoning)<br />freshly ground black pepper<br />1 small celery stalk, with leaves<br />3 sprigs parsley<br />1 bay leaf<br />4 thin slices fresh ginger<br />1 Tbsp black peppercorns<br />1 tsp fresh thyme<br />2 green onions, chopped<br />1 large clove garlic, slivered<br />½ stick (4 Tbsp) butter, melted<br /><br /><span style="font-style:italic;">Mirepoix:</span><br />1 medium onion, diced<br />1 carrot or bell pepper, diced<br />1 celery stalk, diced<br /><br />½ cup chicken stock<br />½ cup dry white wine<br />1 Tbsp paprika (regular or smoked or a combination)<br /><br /><span style="font-style:italic;">Sauce:</span><br />½ cup dry white wine<br />kosher salt<br />freshly ground black pepper<br /><br />Rinse the chicken, drain and pat dry. Rub the skin and cavity with lemon half. Sprinkle the inside of chicken with seasoned salt and pepper. Stuff with the lemon half, small stalk of celery, parley, bay leaf, ginger, peppercorns, thyme, green onions and garlic. Truss the chicken - tieing with string to hold wings behind the back and legs together. Be sure not to tie string across the breast.<br /><br />Preheat oven to 450°F. <br /><br />Brush the outside of chicken with melted butter (reserving the remainder for later) and sprinkle generously with seasoned salt and pepper. Place in roasting pan, breast side down and cook for 15 minutes. Turn chicken breast side up and roast 15 more minutes, brushing once with pan drippings. Remove from oven and reduce heat to 425°F.<br /><br />Mix together the vegetables for the mirepoix and place on roasting pan. Set the chicken on top (breast side up). Pour chicken stock and ½ cup wine over the chicken and return to oven. Cook about an hour, basting occasionally with pan juices.<br /><br />Stir paprika into the remaining melted butter and brush on chicken skin during the last 15 minutes of cooking. When the chicken is done, remove to platter and tent with foil. Let set for 10-15 minutes.<br /><br />Remove accumulated grease from roasting pan. Add the other ½ cup of white wine to the pan drippings and vegetables. Place pan over medium heat and cook for 1 minute. Scrape bottom of pan to incorporate browned bits.<br /><br />Use a blender to purée the vegetables and liquid; then bring to simmer in a small saucepan. Season to taste with kosher salt and freshly ground pepper.<br /><br />Remove string from chicken and discard the vegetables inside the cavity. Carve and place sliced meat on serving platter. Spoon sauce over and serve immediately.<br /> </font></td></tr><br /></table><br />Thanks so much for stopping by today!<br /><br />namasté,<br /><img src="http://img.photobucket.com/albums/v667/decolady/myredsig.png">Beckyhttp://www.blogger.com/profile/08018172805489963981noreply@blogger.com0tag:blogger.com,1999:blog-28403347.post-7456510293617502862011-05-20T15:00:00.007-05:002011-05-20T15:59:14.670-05:00French Pinks ~ Part 3Picking up from last week there are still more lovely pinks from France.<br /><br />Part of the crown jewels of France on display in the Louvre:<br /><img src="http://img.photobucket.com/albums/v667/decolady/trips/2011/France/a-French-crown-louvre.jpg"><br /><br />Paris apartment building:<br /><img src="http://img.photobucket.com/albums/v667/decolady/trips/2011/France/apt-bldg-paris.jpg"><br /><br />Sign in one of the shop windows up in Tour Eiffel:<br /><img src="http://img.photobucket.com/albums/v667/decolady/trips/2011/France/love-in-paris-eiffel.jpg"><br /><br />Fairy tale coach on the carousel across from the Eiffel Tower:<br /><img src="http://img.photobucket.com/albums/v667/decolady/trips/2011/France/carousel-coach-eiffel.jpg"><br /><br />Macarons at Pierre Hermes:<br /><img src="http://img.photobucket.com/albums/v667/decolady/trips/2011/France/pierre-hermes-macarons-1.jpg"><br /><br />Until next time<br /><center><img src="http://img.photobucket.com/albums/v667/decolady/trips/2011/France/aurevoir.jpg"></center><br /><br />This post is linking up with: <br />Beverly's <font color="#fd20a4"><B>Pink Saturday</B></font> @ <a href="http://howsweetthesound.typepad.com/">How Sweet the Sound</a>. Check out her blog to see what others have chosen to represent <font color="#fd20a4">PINK</font> this week. <br />Jenny @ <a href="http://jennymatlock.blogspot.com/">off on my tanget</a> for <span style="font-weight: bold;">Alphabe-Thursday</span> where this week's Letter is "F" - <span style="font-weight:bold;">F</span> is for <span style="font-weight:bold;">F</span>rance and all things <span style="font-weight:bold;">F</span>rench.<br /><br />Thanks so much for stopping by! I've had a wonderful time sharing some of the pinks I saw in France. <img src=http://img.photobucket.com/albums/v667/decolady/smilies/wave/wavey.gif> Please also remember to register for my <a href='http://decolady-randommusings.blogspot.com/2011/05/5-year-blog-anniversary-and-give-away.html'>5 Year Blog Anniversary Give-Away</a>.<br /><br />namasté,<br /><img src="http://img.photobucket.com/albums/v667/decolady/myredsig.png">Beckyhttp://www.blogger.com/profile/08018172805489963981noreply@blogger.com18tag:blogger.com,1999:blog-28403347.post-80008537933963439352011-05-19T00:01:00.013-05:002011-05-28T11:56:12.290-05:005 Year Blog Anniversary and Give-AwayIt was five years ago today that I made my first blog post. Nothing earth shattering and I didn't do much with this blog the first couple of years. But as time passed the blog has become a part of my daily life. I've used it to talk about food and share recipes with people all over the world. I've also been involved with a number of photo memes where we post photographs with particular themes. For a while now I've been participating in blog parties relating to setting a beautiful table, which gives me an opportunity to play with dishes and vintage tablecloths. And the blog has been therapy for me and a means of communication with my far-flung family and friends as I have dealt with my health journey through myelodysplastic syndrome and a bone marrow transplant.<br /><br />It was only recently that I realized my blog was approaching its Five Year Anniversary. <img src=http://img.photobucket.com/albums/v667/decolady/smilies/words/yes/yes.gif> Five Years of posting my random musings! Now while I am highly anticipating the Five Year Anniversary of my transplant when the docs will consider me cured (and the Guy intends to give me an emerald bracelet to replace the hundreds of hospital bracelets I have had to wear over these years), five years of blogging is a good reason to celebrate. <br /><center><img src=http://img.photobucket.com/albums/v667/decolady/smilies/happy/loveshower.gif><img src=http://img.photobucket.com/albums/v667/decolady/smilies/happy/loveshower.gif><img src=http://img.photobucket.com/albums/v667/decolady/smilies/happy/loveshower.gif><img src=http://img.photobucket.com/albums/v667/decolady/smilies/happy/loveshower.gif><img src=http://img.photobucket.com/albums/v667/decolady/smilies/happy/loveshower.gif><img src=http://img.photobucket.com/albums/v667/decolady/smilies/happy/loveshower.gif><img src=http://img.photobucket.com/albums/v667/decolady/smilies/happy/loveshower.gif><img src=http://img.photobucket.com/albums/v667/decolady/smilies/happy/loveshower.gif><img src=http://img.photobucket.com/albums/v667/decolady/smilies/happy/loveshower.gif></center><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/blog/blog-giveaway-board-1.jpg"><br /><br />With many thanks to my friend Ann, I am giving away the cutting board you see pictured here. Ann lives in British Columbia and blogs @ <a href='http://www.thibeaultstable.com/'>Thibeault's Table</a>. I first met her on a food message board and let me tell you, this lady can cook! On her blog she features a beautiful cutting board gallery of handmade boards for sale. I am lucky enough to have two of these boards and I just love them! Each is unique. My favourites are the ones with the "live" edges. A live edge board features a natural edge and the giveaway board is one of those. The dimensions are 21”×9½”×¾”.<br /><br />The boards from <a href='http://www.maplecuttingboardgallery.com/'>"Ann Thibeault's Signature Cutting and Serving Board Collection"</a> are made from Vancouver Island Big Leaf Maple, a Canadian hardwood, which is the chief source for quality wood cutting boards around the world. Because of the exotic figures found in a small number of big leaf maple trees, including tiger stripe, quilt, spalt, curl, and birdseye, big leaf maple is among the most sought after of hardwoods. <br /><br />Life is hectic around here at the moment with a graduation, a wedding at DisneyWorld, and a separate wedding reception here at the farm ten days later happening in the next four weeks. The drawing for this beautiful cutting board will take place on the afternoon of 31 May. I'm sorry, but the drawing is limited to readers and friends in Canada and the USA only. After the drawing, Ann will directly ship the board to the lucky winner. To register for the giveaway, simply leave a comment on this post. Be sure I have a way to contact you if your name is drawn.<br /><br /><center><b>DEADLINE for Registering<br />12:00 noon Central Daylight Time, 31 May 2011</b><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/smilies/welcome/Thanks/tythoughtfulmc.gif"></center><br />Thank you to each of you who read my blog, comment or not, follow or not, encourage, empathize, sympathize, share recipes, tablesettings, photographs and otherwise interact with me. I am looking forward to many more great years online together!<br /><br />namasté,<br /><img src="http://img.photobucket.com/albums/v667/decolady/myredsig.png">Beckyhttp://www.blogger.com/profile/08018172805489963981noreply@blogger.com51tag:blogger.com,1999:blog-28403347.post-47161005999858104672011-05-18T22:05:00.015-05:002011-05-19T12:14:43.542-05:00Burrata...<img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/burrata%20dinner/burrata-wrapped.jpg"><br /><br />Creamy delicious cheesy goodness. I first had burrata a number of years ago at an Italian restaurant in Chicago (whose name escapes me at the moment). It wasn't a fancy large "name" restaurant, just a small place with less than two dozen tables and a bar. There wasn't really a good description on the menu, but I am pretty adventurous when it comes to cheeses, so of course I chose to order it. And I am so glad I did. <img src=http://img.photobucket.com/albums/v667/decolady/smilies/words/yes/yes.gif> I fell in love with this cheese. The next day I took Tori there for lunch and we both ordered it. We went back for it a third time before we left town. The cheese was that good!<br /><br />Burrata is a fresh cheese that should be eaten right away. Maximum shelf life is only about two weeks from when it is made and many times it is eaten immediately after it is put together. Burrata originated in the Puglia/Apulia area of Italy around 1920. The outer skin is a very thin layer of mozzarella which is filled with strands of mozzarella and cream - very delicate. Originally the balls of cheese were wrapped with asfodelo leaves (look similar to leek leaves), but now most are wrapped in paper facsimiles and plastic bags. <br /><br />When we were in Italy I was lucky enough to eat burrata a number of times, but I haven't had any in almost three years. None of our local markets import it that I have been able to find, though it does tend to be available in gourmet cheese shops and is often made in-house in some restaurants. Abbey and Tori also love burrata, so I was thinking we might need to try to find some. Looking online I found a family dairy in California that makes nothing but burrata. Need I say more????? <img src="http://img.photobucket.com/albums/v667/decolady/smilies/food/chefs/chefc.gif"> <br /><br />It arrived yesterday. Abbey took home one so that she and Donnie could share. And actually Tori wound up eating theirs with them. Tonight the Guy and I had burrata for our dinner. To go with it, some nice Italian bread that I grilled briefly, and some prosciutto di Parma, olives, with a little salad of heirloom tomatoes, basil and olive oil on the side. A nice bottle of pinot grigio and we were set.<br /><br />Is this cooking? Well, maybe not. But it was getting dinner together in a very easy manner! And a delicious one, to boot. Burrata is normally served at room temperature so that the cream is not solidified.<br /><br />So I got out the things I thought I would need to make a nice dinner:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/burrata%20dinner/dinner-ingredients.jpg"><br /><br />Started by getting the ciabatta slices ready to grill:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/burrata%20dinner/bread-with-oil-drizzle.jpg"><br /><br />Love the grill marks! The bread is just the right crispiness with just enough char:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/burrata%20dinner/grilled-crostini.jpg"><br /><br />OK. I couldn't help it. I had to julienne the basil on my Romeo and Julienne cutting board (some things are just too cute):<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/burrata%20dinner/romeo-and-julienne-basil.jpg"><br />Well, more like a chiffonade, but for the sake of the story, we will call in julienne. <img src=http://img.photobucket.com/albums/v667/decolady/smilies/wink/flirtwink.gif><br /><br />Slices of prosciutto di Parma:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/burrata%20dinner/prosciutto-slices.jpg"><br /><br />When I took the green paper leaves off the burrata it was wrapped in plastic:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/burrata%20dinner/burrata-in-plastic.jpg"><br /><br />Out of the bag and on the cutting board:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/burrata%20dinner/burrata-unwrapped.jpg"><br /><br />Cut in half:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/burrata%20dinner/burrata-cut.jpg"><br />The centre creaminess is calling to me!<br /><br />Individual plated burrata topped with freshly ground pepper and a drizzle of my favourite olive oil on a sapphire Fiesta plate:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/burrata%20dinner/burrata-plated.jpg"><br /><br />And here's our dinner, including all of the above ingredients with some kalamata olives and a salted heirloom tomato salad with basil (from my kitchen container garden) drizzled with olive oil:<br /><img src="http://img.photobucket.com/albums/v667/decolady/food%20cooking/I%20cook/2011/burrata%20dinner/plated-dinner.jpg"><br /><br />It was so good and I wish I could have had you all over for dinner. If you get the opportunity to try this cheese, don't turn it down! It is summer on a plate with the cheese, fresh heirloom tomatoes and fresh basil.<br /><br /><table width=400 align=center border=0 cellspacing=0 cellpadding=2><tr><td bgcolor="#b9ecfb"><font face="Verdana, serif" style='color:black; font-size: 9pt;'><strong><B>Burrata Dinner</B></strong><br />Ciabatta loaf<br />good fruity olive oil<br />heirloom tomatoes<br />fresh basil<br />kosher salt<br />kalamata olives<br />thinly sliced prosciutto di Parma<br /><br />Slice the ciabatta and drizzle with olive oil. Grill on each side.<br /><br />Cut tomatoes up in wedges if they are small. You may want to cut the wedges in half crosswise if the tomatoes are larger. Sprinkle with kosher salt and the basil. Drizzle with olive oil and toss gently to coat.<br /><br />Cut the burrata in wedges and place on individual plates. Let everyone choose their own accompaniments. Or not. Many people eat the burrata plain.</font></td></tr><br /></table><br /><br />The table was simple. It's our circa 1946 green ice Formica table that the Guy's parents bought when they were first married, sapphire post-86 Fiesta, winter frost white Corelle serving dishes that I got back in 1978 when I moved into my first apartment, napkin rings I've had forever, Cityscape flatware by Oneida, and napkins from Pier One. Food from iGourmet, Fresh Market, Sciabaca's and my garden. Pinot Grigio from California - Frances Ford Coppola, IIRC.<br /><br />I'm linking this to Michael Lee's <span style="font-weight:bold;">Foodie Friday</span> @ <a href='http://www.designsbygollum.blogspot.com/'>Designs By Gollum</a>, <span style="font-weight:bold;">Friday's Favourites</span> by Sandi & Bill @ <a href='http://whistlestopcooking.blogspot.com/'>Whistlestop Cafe Cooking</a>, and Kim's <B>Saturday Swap</B> over at <a href='http://quiteatingout.blogspot.com/'>Quit Eating Out</a>.<br /><br />Almost like being back in Italy. Thanks so much for stopping by today!<br /><br />namasté,<br /><img src="http://img.photobucket.com/albums/v667/decolady/myredsig.png">Beckyhttp://www.blogger.com/profile/08018172805489963981noreply@blogger.com11tag:blogger.com,1999:blog-28403347.post-19722035173890394892011-05-14T14:00:00.016-05:002011-05-14T19:16:39.983-05:00World Labyrinth Day<img src="http://img.photobucket.com/albums/v667/decolady/trips/2011/France/chartres-pen-and-ink.jpg"><br /><center><font face="Verdana, serif" style='color:black; font-size: 9pt;'>Design of the Labyrinth in Chartres Cathedral, Chartres, France</font></center><br /><br />This week for <a href="http://howsweetthesound.typepad.com/"><font color="#fd20a4"><B>Pink Saturday</B></font></a> I included a couple of photos I made on our recent trip at the Chartres Cathedral in France. Chartres is the home of the most famous labyrinth in the world. It was built during the second decade of the 13th century, but labyrinths were around long before that. They come in many shapes and numbers of circuits.<br /><br />The very first labyrinth was from Ancient Greek mythology. Daedalus built it for the King of Crete to hold The Minotaur so that it couldn't escape. While that labyrinth was a confusing maze, by 430 BC labyrinths and mazes were becoming two different things. A maze is multicursal with many dead ends and it is easy to get lost. A labyrinth is unicursal. There is only one way in and one way out. Labyrinths are used for spiritual renewal. By walking the path to the centre and back while reflecting and meditating, a person can begin to find enlightenment. <br /><br />The Chartres Labyrinth is an 11-circuit route. It is 42.3 feet in diameter and fills the nave of the cathedral. There is very little in the way of original documentation about the purpose of this particular labyrinth. Just in general though, back in medieval French cathedrals the priests were known to do Easter dances in celebration of the Resurrection. In addition, Catholics were expected to do pilgrimage to Jerusalem. Many were not able to do that, but they were able to get to cathedrals with labyrinths. With dispensation from a priest, walking the labyrinth could be an alternative to the Jerusalem pilgrimage. <br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/trips/2011/France/chartres-cathedral-back-to-front.jpg"><br /><br />During our travels the Guy and I have visited a number of different labyrinths, many of which are replicas of the one at Chartres: the A.R.E. in Virginia Beach, VA, the Cathedral of Santa Fe in New Mexico, TMI in Faber, VA, the Senior Centre in Huntsville, AL and others. Several years ago we decided to build a garden labyrinth out at the farm. Just building the labyrinth was enlightening, as construction honours the tradition of sacred geometry. The idea of sacred geometry was first put out by Plato and then adopted by many mathematicians and scientists. While modern science abandoned sacred geometry for many decades, some are now finding there is truth in these ancient ideas. <br /><br />Labyrinths are considered sacred places with inherent power. Our labyrinth, a replica of the Chartres Labyrinth, is a grass path divided by bricks and is 60 feet in diameter. It is oriented so that when you step into the centre you are facing East and the rising sun. The labyrinth was completed on Midsummer 2007. At the time of the solstice we buried some artifacts at the centre in a dedication ceremony. <br /><br />Here are some photos of the construction of our labyrinth:<br /><img src="http://img.photobucket.com/albums/v667/decolady/farm/2007/labyrinth/17-June-3-1.jpg"><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/farm/2007/labyrinth/17-June-5-1.jpg"><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/farm/2007/labyrinth/17-June-7-1.jpg"><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/farm/2007/labyrinth/17-June-9-1.jpg"><br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/farm/2007/labyrinth/21Junelabyrinthdone-1.jpg"><br /><br />Walking the labyrinth is very personal. It means different things to different people and everyone has a different experience. When we knew we were going to France this spring, I started googling the Chartres Cathedral to find out when it was open, etc. I was dismayed to read that the Labyrinth is virtually always covered with chairs now. But at least I was prepared. We were still going to the Cathedral. <br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/trips/2011/France/chartres-cathedral-facade-pinkish.jpg"><br /><br />Imagine my surprise and delight when we walked in the door and the Labyrinth was uncovered and open. I turned to the Guy and said, "Look Guy! They cleared off the Labyrinth for me!" He gave me a hug and gracefully agreed. Then I fulfilled one of my bucket list items: I walked the Chartres Labyrinth. Tori was holding my camera and made a photo. That's me in the red coat.<br /><br /><img src="http://img.photobucket.com/albums/v667/decolady/trips/2011/France/me-in-labyrinth.jpg"><br /><br />And by the way, there is something known as Labyrinth Etiquette, something it appears that many tourists do not know. I am thinking in particular of a group of British teenagers who were quite rambunctious and loud. I'm sure their parents would have been mortified to see them acting with such disrespect inside a cathedral. Fortunately for the rest of us, they did not stay very long. These are some general guidelines for an optimal experience: <br /><br /><table width=400 align=center border=0 cellspacing=0 cellpadding=2><tr><td bgcolor="#b9ecfb"><font face="Verdana, serif" style='color:black; font-size: 9pt;'><center><strong><B>Enhancing the Labyrinth Experience</B></strong></center><br /><span style="font-weight:bold;">1.</span> Please do not walk across a labyrinth if someone is in it. Walk around it in order to be respectful and honour their experience.<br /><span style="font-weight:bold;">2.</span> If there is someone in front of you, let that person make one left turn and one right turn before you start, if possible. This will allow for breathing space.<br /><span style="font-weight:bold;">3.</span> Before starting set an intention, but be ready to accept whatever comes without being judgemental. Your intention may be as simple as to relax or a prayer to allow the highest good to come forth or it can be much more complex. <br /><span style="font-weight:bold;">4.</span> If you meet someone going in the opposite direction, you can step to the side or pause in order to let the person pass. Some people do not make eye contact, but friends and loved ones may smile or touch hands as they pass each other. <br /><span style="font-weight:bold;">5.</span> You can walk or dance through the labyrinth in whatever manner feels right to you. You may even pause or stop to kneel.<br /><span style="font-weight:bold;">6.</span> It is perfectly acceptable to walk around someone who is walking more slowly or who has paused for awhile.<br /><span style="font-weight:bold;">7.</span> As you walk the path you are circling the centre. This circular movement energizes the centre and you may feel a physical change in temperature or in energy when you reach the centre.<br /><span style="font-weight:bold;">8.</span> Once you reach the centre you may remain as long as you like. The Centre is a place for inner experience, reflection, meditation, prayer, or listening and receiving. When you are ready, follow the path back out to the beginning to reconnect with the community of the greater world.</font></td></tr><br /></table><br /><img src="http://img.photobucket.com/albums/v667/decolady/trips/2011/France/chartres-centre.jpg"><br />Thanks so much for stopping by today! I wish peace and love to all of you.<br /><br />namasté,<br /><img src="http://img.photobucket.com/albums/v667/decolady/myredsig.png">Beckyhttp://www.blogger.com/profile/08018172805489963981noreply@blogger.com2