I used some of my garden tomatoes, cooked down and frozen from over the summer.
Next time I may reduce by a can of tomato paste, as I find the stuff to be acidic.
Saturday, January 31, 2015
Monday, January 26, 2015
Snowday = Scones!
Well,
I'm a sucker for experimentation. And to see if I can create what I have eaten and loved in other places, just to see if I can do it. I'm really not so good with designing a "meal", I'm better at coming up with one signature dish and having that be just awesome. Someone else usually has to remember bread, salad, veggies, and usually dessert and wine.
And when it is snowing like crazy outside, well, that's the time to bring out the big guns. Call it a way to stave off cabin fever. And so, with the recent 5" of slushie we had, while Uncle was out shoveling I was wrist-deep in... SCONES.
These were made from Alton Brown's recipe for scones, decided on a whim when the weather report came in. I packed them with bittersweet chocolate chips and Craisins, both of which are extra stock from my pantry.
I do recommend a pastry blender to cut the butter & shortening into the flour.
Oh. and I sprinkled turbinado sugar on the tops, because, why the hell not.
I did find that I needed to play with the flour content, and really should buy fresh baking powder. Based on much more knowledgeable friends, I now sift my flour for baking, but I forgot that I was also supposed to weigh the flour rather than trust the cup markers on my Pampered Chef mixing bowl. As such, my first look at the batter was a very tasty, wet, goo the consistency of thick pancake batter. After a brief moment of panic, I sifted in an additional couple big spoonfuls of flour, gave up on the idea of cutting my scones into pretty triangles, and forged ahead with drop scones.
Result? Deliciousness.
Uncle even finished up the sidewalks before I had the opportunity to go out and help shovel. I keep hearing that I make the shared hallway smell great with all my baking and cooking. I don't know if this will keep me from shoveling during the "crippling" blizzard we are expecting in 2 days, but hey, it is totally worth a try. Rumor has it, Uncle likes the idea of having a house smelling of deliciousness when he's out shoveling.
The Craisins plumped up beautifully, and the bittersweet chocolate paired well with the intentional less-than-cookie-sweetness of the scone. This is a very light and fluffy scone, not something that is a brick if you're familiar with that. But, it definitely is a scone, not a muffin or a cookie. As it makes 12 scones, if you have a few friends to share with, this is the perfect size for a recipe. They won't last more than a day or so because they will be devoured.
I did have to cook these longer than what was indicated on the recipe, but to no ill effect. I'm also playing with this air-bake tray because I don't like it for cookies. I do like it better for scones, although these didn't have much of a golden brown color when they were done.
I could also say something about using unbleached flour... from what I can tell, there is no damn good reason why bleached flour should be used, ever, and if someone hasn't already figured out bleached flour is bad for us, they will.
I also will likely have to figure out how to make a proper clotted cream on this side of the pond, because I'm having a very tough time locating it in stores. I'm not going to buy a cow to do it, so, stay tuned...
I'm a sucker for experimentation. And to see if I can create what I have eaten and loved in other places, just to see if I can do it. I'm really not so good with designing a "meal", I'm better at coming up with one signature dish and having that be just awesome. Someone else usually has to remember bread, salad, veggies, and usually dessert and wine.
And when it is snowing like crazy outside, well, that's the time to bring out the big guns. Call it a way to stave off cabin fever. And so, with the recent 5" of slushie we had, while Uncle was out shoveling I was wrist-deep in... SCONES.
I do recommend a pastry blender to cut the butter & shortening into the flour.
Oh. and I sprinkled turbinado sugar on the tops, because, why the hell not.
I did find that I needed to play with the flour content, and really should buy fresh baking powder. Based on much more knowledgeable friends, I now sift my flour for baking, but I forgot that I was also supposed to weigh the flour rather than trust the cup markers on my Pampered Chef mixing bowl. As such, my first look at the batter was a very tasty, wet, goo the consistency of thick pancake batter. After a brief moment of panic, I sifted in an additional couple big spoonfuls of flour, gave up on the idea of cutting my scones into pretty triangles, and forged ahead with drop scones.
Result? Deliciousness.
Uncle even finished up the sidewalks before I had the opportunity to go out and help shovel. I keep hearing that I make the shared hallway smell great with all my baking and cooking. I don't know if this will keep me from shoveling during the "crippling" blizzard we are expecting in 2 days, but hey, it is totally worth a try. Rumor has it, Uncle likes the idea of having a house smelling of deliciousness when he's out shoveling.
The Craisins plumped up beautifully, and the bittersweet chocolate paired well with the intentional less-than-cookie-sweetness of the scone. This is a very light and fluffy scone, not something that is a brick if you're familiar with that. But, it definitely is a scone, not a muffin or a cookie. As it makes 12 scones, if you have a few friends to share with, this is the perfect size for a recipe. They won't last more than a day or so because they will be devoured.
I did have to cook these longer than what was indicated on the recipe, but to no ill effect. I'm also playing with this air-bake tray because I don't like it for cookies. I do like it better for scones, although these didn't have much of a golden brown color when they were done.
I could also say something about using unbleached flour... from what I can tell, there is no damn good reason why bleached flour should be used, ever, and if someone hasn't already figured out bleached flour is bad for us, they will.
I also will likely have to figure out how to make a proper clotted cream on this side of the pond, because I'm having a very tough time locating it in stores. I'm not going to buy a cow to do it, so, stay tuned...
Monday, January 5, 2015
Sour Cream Coffee Cake (aka, the reason this blog was created)
Ina Garten's Sour Cream Coffee Cake
This recipe actually was the reason this blog was created.
I made this coffee cake twice a couple years ago.. it was delicious. I first made it for the family of a great man who passed away, so they could have something sweet in the morning after the wake. The second one was met with great applause, including a coworker who asked me to bake one, and he offered to pay me to do so.
And then, when I needed to this Christmas, I couldn't find this recipe. I had printed out the "recipe card" format from the website, but unfortunately, the double-siding didn't align, so, they remained on letter sized sheets.
On making the attempt to organize my recipes, I found the crinkly papers once more... two weeks after I needed it. I can't even tell you where the pages were stashed, because right now I have zero recollection of how they ended up back with the "pile" I just edited!
I did learn from the other recipe I used (which was pretty good), that two layers of streusel are better than one, so the next time I make this, it will be with 2 layers.
Oh. and there is no such thing as too much streusel, so, just make more!
This recipe actually was the reason this blog was created.
I made this coffee cake twice a couple years ago.. it was delicious. I first made it for the family of a great man who passed away, so they could have something sweet in the morning after the wake. The second one was met with great applause, including a coworker who asked me to bake one, and he offered to pay me to do so.
And then, when I needed to this Christmas, I couldn't find this recipe. I had printed out the "recipe card" format from the website, but unfortunately, the double-siding didn't align, so, they remained on letter sized sheets.
On making the attempt to organize my recipes, I found the crinkly papers once more... two weeks after I needed it. I can't even tell you where the pages were stashed, because right now I have zero recollection of how they ended up back with the "pile" I just edited!
I did learn from the other recipe I used (which was pretty good), that two layers of streusel are better than one, so the next time I make this, it will be with 2 layers.
Oh. and there is no such thing as too much streusel, so, just make more!
Grilled Flank Steak with Rosemary, with Accompaniments
From the kitchens of Chamberlain's Prime Chop House, Dallas TX, by way of Bon Appetit, by way of Kristen Coyner at the aphrodisiac themed bridal shower previously mentioned, I bring you:
Grilled Flank Steak with Rosemary
This steak is fucking delicious. I don't drag this dish out for anybody, but, now that I've located the wrinkled photocopy of these recipes in my binder, I really ought to. I once made this for a handsome fellow, curiously while I was visiting him in Dallas (I doubt he had been to the restaurant above). When he tasted the steak, his response was, "Fuck, this is Delicious." Unfortunately, that really is the end of the story. Oh well.
(you can also marinate chicken with this, but do not leave it in for very long. It will over-marinate.)
Horseradish Mashed Potatoes
I've made these before, but not in Dallas. They are damn good.
Oven-Roasted Vegetables with Garlic
I don't know if I actually made these, ever, but Chamberlain's Prime says they go with the steak. And, they are on the photocopy.
Grilled Flank Steak with Rosemary
This steak is fucking delicious. I don't drag this dish out for anybody, but, now that I've located the wrinkled photocopy of these recipes in my binder, I really ought to. I once made this for a handsome fellow, curiously while I was visiting him in Dallas (I doubt he had been to the restaurant above). When he tasted the steak, his response was, "Fuck, this is Delicious." Unfortunately, that really is the end of the story. Oh well.
(you can also marinate chicken with this, but do not leave it in for very long. It will over-marinate.)
Horseradish Mashed Potatoes
I've made these before, but not in Dallas. They are damn good.
Oven-Roasted Vegetables with Garlic
I don't know if I actually made these, ever, but Chamberlain's Prime says they go with the steak. And, they are on the photocopy.
Chicken (or Veal) Marsala
Emeril Lagasse's Chicken Marsala <- yeah, just click the link
From the kitchen of Emeril, by way of Jim Hunter
My little bro is a good cook. And this is a signature dish of his. Very tasty stuff!
From the kitchen of Emeril, by way of Jim Hunter
My little bro is a good cook. And this is a signature dish of his. Very tasty stuff!
Common Aphrodisiacs
Now, I have your attention ;)
This list was provided by Kristen Coyner, ages and ages ago (more than fifteen years now!) at a Wedding Shower for a coworker... all the food selections had to include ingredients known to be aphrodisiacs.
Do with this as you will!
This list was provided by Kristen Coyner, ages and ages ago (more than fifteen years now!) at a Wedding Shower for a coworker... all the food selections had to include ingredients known to be aphrodisiacs.
Do with this as you will!
- Chocolate
- Carrots
- Asparagus
- Figs
- Apricots
- Ginseng Root
- Oysters
- Cantaloupe
- Oranges
- Strawberries
- Red Peppers
- Kiwi
- Leafy Greens
- Avocados
- Egg Yolks
- Grains
- Nuts
- Meats
- Poultry
- Green Vegetables
- Artichokes
- Bamboo Shoots
- Basil
- Caviar
- Game Birds
- Garlic
- Grapes
- Halibut
- Horseradish
- Mackerel
- Leeks
- Mugwort
- Nutmeg
- Paprika
- Radishes
- Rosemary
- Saffron
- Sage
- Spinach
- Jasmine
- Vanilla
- Schizandra Chinensis
(neither Mackerel nor Halibut were served at the wedding shower... just saying...)
Northeast Regional Food Guide
The Northeast Regional Food Guide
I'm learning through watching shows like This Old House, and other gardening shows, that there are "cooperative extensions" which are there to educate about local agricultural and natural resources.
This really doesn't fall under recipes per-se, but, will potentially feed (pun intended) my garden planning, and recipe sourcing in the future.
Not only is eating locally better for our overall carbon footprint, it also can be less expensive (especially if gardened from my own plot) and definitely tastes better too! There are whole blogs dedicated to the summer Tomato Sandwich, so, I won't drip on about it here...
I'm learning through watching shows like This Old House, and other gardening shows, that there are "cooperative extensions" which are there to educate about local agricultural and natural resources.
This really doesn't fall under recipes per-se, but, will potentially feed (pun intended) my garden planning, and recipe sourcing in the future.
Not only is eating locally better for our overall carbon footprint, it also can be less expensive (especially if gardened from my own plot) and definitely tastes better too! There are whole blogs dedicated to the summer Tomato Sandwich, so, I won't drip on about it here...
Sunday, January 4, 2015
(TOP SECRET) Sausage Rice Casserole
From the Kitchen of Lynn Sprague
As my mom tells it, she was informed by the giver that this recipe is absolutely, positively, TOP SECRET.
However, that was over 40 years ago, and I suspect the statute of limitations ran out some time ago. In any case, if anybody asks, YOU DIDN'T GET THIS FROM ME.
As my mom tells it, she was informed by the giver that this recipe is absolutely, positively, TOP SECRET.
However, that was over 40 years ago, and I suspect the statute of limitations ran out some time ago. In any case, if anybody asks, YOU DIDN'T GET THIS FROM ME.
- 1 pound cooked bulk sausage (Parks or Jimmy Dean is OK)
- 1 cup uncooked Rice
- 1 box Lipton Noodle Soup with Real Chicken Broth
Put sausage in bottom of large casserole dish. Sprinkle 1 envelope of soup mix, then 1/2 cup of rice, then other envelope of soup mix, then rest of rice. Add 4+1/2 cups of Hot Water. Cover, cook at 350° for 1 hour.
Copper Penny Carrots
From the Kitchen of Dot Ives
You know... I don't actually know if I've had these. But, as this recipe is stored immediately next to Parsley Potatoe Balls in my index card file of recipes, it is going next to it here too. I can't say if the carrots also really need to be CANNED (damnit!) or can be sliced fresh, and boiled til soft. Maybe a family member will pipe in and educate me.
You know... I don't actually know if I've had these. But, as this recipe is stored immediately next to Parsley Potatoe Balls in my index card file of recipes, it is going next to it here too. I can't say if the carrots also really need to be CANNED (damnit!) or can be sliced fresh, and boiled til soft. Maybe a family member will pipe in and educate me.
- 1 can Tomato Soup
- 1/2 cup Sugar
- 1/2 cup Vegetable Oil
- 1/4 cup Vinegar
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Prepared Mustard
- 2 1-pound cans of sliced carrots, drained
- 1 medium onion, chopped
- 1 medium bell pepper
Simmer first 6 ingredients together for 20 minutes. Add chopped onion & pepper. Pour over carrots. Serve hot or chill for at least 3 hours.
Parsley Potatoe Balls
From the Kitchen of Audrey Ives, by way of Dot Ives
As usual, this family recipe has history.
We like canned potatoes here. It gives the side dish a very specific flavor. You, of course can use artisan heirloom new fingerling potatoes from your farmers market, but, for us, it is the can and only the can. Don't get me started about our need for cranberry jelly to have ridges and no lumps whatsoever, and no variation to the green bean casserole recipe. Just get your potatoes in a CAN, damnit. A can.
(Given the size of the servings, recommend doubling this at least for a family meal.)
As usual, this family recipe has history.
We like canned potatoes here. It gives the side dish a very specific flavor. You, of course can use artisan heirloom new fingerling potatoes from your farmers market, but, for us, it is the can and only the can. Don't get me started about our need for cranberry jelly to have ridges and no lumps whatsoever, and no variation to the green bean casserole recipe. Just get your potatoes in a CAN, damnit. A can.
(Given the size of the servings, recommend doubling this at least for a family meal.)
- 3 Tbsp Melted Butter
- 2 tsp Chopped Parsley
- 1/8 tsp Garlic Powder
- 1/4 tsp Dried Rosemary (optional)
- 1/4 tsp Salt
- 1/8 tsp Pepper
- 1 8oz Can Whole Small Potatoes
Heat oven to 350°. In heat-proof casserole dish, combine first 6 ingredients. Add potatoes and mix well. Bake uncovered for 30 minutes. Et voila!
"Happy New Year" Bath Salts
From the Kitchen of Me*!
Every year a branch of our family gets together for Christmas Eve and has a delicious meal, exchanges gifts, and catches up on our lives. This year, as one of the gifts I made for everyone, I did a little kitchen-witchery, and blended up the following:
I separated out about a third of this mixture into a separate bowl, and gently added to the smaller bowl:
Every year a branch of our family gets together for Christmas Eve and has a delicious meal, exchanges gifts, and catches up on our lives. This year, as one of the gifts I made for everyone, I did a little kitchen-witchery, and blended up the following:
- 2 parts epsom salt
- 1 part baking soda
- 1 part powdered milk
I separated out about a third of this mixture into a separate bowl, and gently added to the smaller bowl:
- 1 part plain & pink Himalayan sea salt
- dried wildflower petals (saved from my garden over the summer, dried in a paper bag in a cool place)
To the larger bowl of salt, I added drops of the following essential oils:
- Sweet Orange
- Jasmine
- Lavender
I can't say how much of each, as I did it by feel, intuition, and smell. As I added the oils and blended, I focused my intentions on the wishes I have for myself and my family for this upcoming year. Stir together well. Hold your palms over the blend and say a prayer as you wish. Whatever you do here is right, as long as it is You.
On the practical side, decide how much mixture you are making, and use the "parts" to back out how much you need of each ingredient to achieve the total volume you are looking for (be sure to make some for yourself!) Do some research up-front of which essential oils embody the energies you wish to infuse your bath blend with. Prosperity? Relaxation? Sensuality?
On the witchy side, before you begin, set your space with intent, light a candle, and call upon your ancestors, spirit guides, angels, to assist your work, and thank them when you are done. Keep your energy positive and loving and focused on what you "do" want, not what you don't want... this isn't intended as a tutorial in kitchen witchery, just some basic guidelines.
I layered the scented salts with the flowers and pink sea salt in mason jars, and included a wooden scooper, tied with a ribbon.
(Even the dudes liked the way this smelled, so, don't assume this is just a chick gift.)
*With a grateful nod to Angela Pizzarello and Catherine Maguire on the bath witchery
*With a grateful nod to Angela Pizzarello and Catherine Maguire on the bath witchery
Dill Pickle Soup
http://noblepig.com/2013/03/dill-pickle-soup/
Yes, really. If you like dill pickles, just make this soup. Really.
It does make a lot of soup, so, you may want to cut this recipe in half.
I also hear that pickles have a lot of sodium in them, so, if there is such a thing as low-salt pickles, you may want to try those instead of regular ones. Other than that, I hear pickles and pickle juice are good for you.
Oh, and I'd recommend ladleing (<- is that a word?) a couple of big spoonfuls of the broth into the sour cream mix to temper it before whisking it into the soup.
Side note - I really will need to sort out how to format the blog to include printable recipes.
Yes, really. If you like dill pickles, just make this soup. Really.
It does make a lot of soup, so, you may want to cut this recipe in half.
I also hear that pickles have a lot of sodium in them, so, if there is such a thing as low-salt pickles, you may want to try those instead of regular ones. Other than that, I hear pickles and pickle juice are good for you.
Oh, and I'd recommend ladleing (<- is that a word?) a couple of big spoonfuls of the broth into the sour cream mix to temper it before whisking it into the soup.
Side note - I really will need to sort out how to format the blog to include printable recipes.
Dutch Meatloaf
From the Kitchen of Nina Judd, via Dot Ives
Truth be told, I have no recollection of who Nina Judd is. Mom says she was married to Bud Judd, which sounds too adorable to be a true story. She also tells me her name was pronounced "NINE-a", and together, they were called "J-Bud and Nina". Bud (assuming he isn't a fictional character as his adorable name would suggest) worked with Grampa at Western Electric, and that they were friends of my grandparents.
What I do know is that 9-a's Dutch Meatloaf made its way into our family recipe book. And, as french fries and french toast are never french, my guess is that Dutch Meatloaf isn't... well... you know.
(Now I keep saying "Bud Judd". Seriously, I may have to turn him into a comic strip hero. What a great name! )
The Loaf:
The Sauce:
Preheat oven to 350°
Mix together all loaf ingredients, and shape into loaf. Press a "well" in the middle of the loaf to hold the sauce during baking. Place in an 8"x8" (or similar sized) baking dish with sides. A casserole dish will work too. Bake for 30 minutes, and then pour the sauce mixture over the loaf. Using a butter knife, create channels into the meatloaf for the sauce. Continue to bake the meatloaf for an additional hour, basting frequently with the sauce.
Serves well with egg noodles. Pour extra sauce over egg noodles.
* I've swapped out the meats for 1+1/2 lb "meatloaf mix" (ground beef, pork, veal) which is available in my grocery store.
** Nana's note says she uses seasoned bread crumbs
(Now I keep saying "Bud Judd". Seriously, I may have to turn him into a comic strip hero. What a great name! )
The Loaf:
- 1 lb Ground Beef*
- 1/2 lb Ground Pork*
- 1 medium Onion, chopped
- 1 c Bread Crumbs**
- 1+1/2 tsp Salt
- 1/4 tsp Pepper
- 1 Egg
- 4oz (Hunts) Tomato Sauce
The Sauce:
- 4oz (Hunts) Tomato Sauce
- 2 Tbls Vinegar
- 2 Tbls Brown Sugar
- 2 Tbls Prepared Mustard
- 1 c Water
Preheat oven to 350°
Mix together all loaf ingredients, and shape into loaf. Press a "well" in the middle of the loaf to hold the sauce during baking. Place in an 8"x8" (or similar sized) baking dish with sides. A casserole dish will work too. Bake for 30 minutes, and then pour the sauce mixture over the loaf. Using a butter knife, create channels into the meatloaf for the sauce. Continue to bake the meatloaf for an additional hour, basting frequently with the sauce.
Serves well with egg noodles. Pour extra sauce over egg noodles.
* I've swapped out the meats for 1+1/2 lb "meatloaf mix" (ground beef, pork, veal) which is available in my grocery store.
** Nana's note says she uses seasoned bread crumbs
I Should Not Be Left Alone with Cooking Shows...
PBS has "The Great British Baking Show" currently in rotation.
Heaven Help Me. Now I want to make a Victoria Sponge and a Lemon Curd Cake, and have Tea. I also now want to sort out what pudding is.
There do seem to be plenty of recipes out there, but most are in metric. Thankfully, there are also conversion references available. God Bless the Interwebs!
Heaven Help Me. Now I want to make a Victoria Sponge and a Lemon Curd Cake, and have Tea. I also now want to sort out what pudding is.
There do seem to be plenty of recipes out there, but most are in metric. Thankfully, there are also conversion references available. God Bless the Interwebs!
Zucchini Pie
From the Kitchen of Dot Ives (aka Nana)
This recipe holds a sacred space in my heart. I remember getting a phonecall from Nana one day while I was living in Milford, where she asked me what rubbed sage was, and if it was different than regular ground sage. I hadn't even seen this recipe yet, and honestly didn't have a clue what she was talking about. Short answer, there is a difference. I'm not sure why she thought I'd have the answer, but, I do seem to be the person in the family with the most extensive spice rack, so that was probably why she called me... as it was the internet wasn't really a "thing" back then, so we were each other's source of ideas and information.
I do miss my Nana... so this water-wavy piece of notepaper with her handwriting is, and will remain, part of my permanent recipe collection, even if the whole thing gets digitized.
Zucchini Pie is easy, great for using up that extra zucchini your neighbor (or garden) gave you, and very tasty. Good for brunch or breakfast. This can also be modified to try other* vegetables and add some breakfast sausage... whatever fits in the pieplate generally works.
I do miss my Nana... so this water-wavy piece of notepaper with her handwriting is, and will remain, part of my permanent recipe collection, even if the whole thing gets digitized.
Zucchini Pie is easy, great for using up that extra zucchini your neighbor (or garden) gave you, and very tasty. Good for brunch or breakfast. This can also be modified to try other* vegetables and add some breakfast sausage... whatever fits in the pieplate generally works.
- 2 C Zucchini, shredded
- 3/4 C Biscuit Mix (Bisquik or other)
- 3/4 C (3 oz) Cheddar Cheese, shredded
- 1 small Onion, chopped
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Rubbed Sage
- 2 large Eggs, lightly beaten
- 1/4 C vegetable oil
Stir together all ingredients.
Pour into a greased 9-inch pie plate.
Bake at 350° for 45 minutes.
Cool 10 minutes before serving.
* I've done this with spinach instead of zucchini - 1+1/2 c sauteed and some crumbled breakfast sausage. I'd like to try it with chopped tomatoes, but have to watch the amount of water that gets added.
New Skills, New Stumbles
This is the point where I admit I haven't a foggy Clue how to modify my blog template.
I love the color scheme and layout for this blog, and it is designed for recipes, but haven't yet figured out how to modify the image at the top. I'm sure someone out there knows how to do it! So, I will be just living with this weird image until I can sort that out. It came with the template, don't judge me...
and, as said, giving credit where credit is due - http://myrecipe2-btemplates.blogspot.in/
I love the color scheme and layout for this blog, and it is designed for recipes, but haven't yet figured out how to modify the image at the top. I'm sure someone out there knows how to do it! So, I will be just living with this weird image until I can sort that out. It came with the template, don't judge me...
and, as said, giving credit where credit is due - http://myrecipe2-btemplates.blogspot.in/
"Here Goes Nothing!"
Well, as my Bobchie used to say when putting anything into the oven, "Here goes nothing!"
This blog is an attempt to solve a very definite problem I've identified...
I have noticed I hoard recipes.
Well, perhaps hoard is too strong of a word, but, between online websites where I go find "50 great crockpot recipes", emailed gems from best friends which are currently languishing in the only order I've managed (on Evernote), a binder full of pages ripped from magazines on what to do with arugula, and handwritten scraps from both of my grandmothers, there is very little order to the madness. It's very hard to search and share, and very hard to find anything. Last night, I recycled many pages of recipes I had never tried, but that I know have been stuffed into a 3-ring binder for at least a decade. That's just embarrassing, now that I think about it. In the process, I found that great coffee cake recipe I had been looking for, which would have come handy for Christmas Morning...which was a week and a half ago.
And then there is the issue of my garden. Last year, my garden was, in the words of my uncle, a Vegetable Jungle. I grew corn (!!) in a smallish 150 square foot plot, and I plan to do it again. The tomatoes grew themselves and very nearly took over. Because I really didn't know what I was doing, the okra I had forgotten about became woody and inedible... and I had no clue, really, what the hell to do with the 12 fava beans (that's twelve beans, total. not twelve pods.) I grew. I should have grown more. I should have searched "how to cook fava beans" when I planted them, and printed it out.
It goes without saying that I do enjoy gardening, cooking and baking, but in this twenty-first century world, how I think about Information clearly has to change. Maybe other people will recognize this in themselves and enjoy what I'm about to do. Maybe I'll post 3 times and forget I've created this. Maybe family members will come visit and Maybe this will give me an outlet for my wacky renaissance brain.
I need the recipes to be searchable / tagged by major ingredients, whether they are "garden friendly" (locally sourced and mostly vegetable), when they are "in season" such as winter stews, whose favorite the recipe may be, and if the recipe is in the handwriting of a relative, I'll add the original. I'm going to stick as close as possible to "recipes I have tested", but, when it comes to garden planning, and having a repository for important info, that may go out the window. We shall see.
So, what I'm saying is, please don't expect this to stick strictly to recipes. I'll probably cross-post "how to make smudge sticks" from another blog, how long to keep stuff in your freezer, and how to do three-sisters planting methods. It's a pretty safe bet you will get to see photos of my garden, because really, I'm thinking facebook isn't quite the right medium.
In any case, I fully plan on giving credit where credit is due as long as I can find it, because seeing re-posted articles on other blogs without crediting the original source just bugs me. So, whether you are a person or a website, please do politely speak up if I don't credit you. I can pretty much guarantee it would be an oversight.
And so, Here Goes Nothing!
This blog is an attempt to solve a very definite problem I've identified...
I have noticed I hoard recipes.
Well, perhaps hoard is too strong of a word, but, between online websites where I go find "50 great crockpot recipes", emailed gems from best friends which are currently languishing in the only order I've managed (on Evernote), a binder full of pages ripped from magazines on what to do with arugula, and handwritten scraps from both of my grandmothers, there is very little order to the madness. It's very hard to search and share, and very hard to find anything. Last night, I recycled many pages of recipes I had never tried, but that I know have been stuffed into a 3-ring binder for at least a decade. That's just embarrassing, now that I think about it. In the process, I found that great coffee cake recipe I had been looking for, which would have come handy for Christmas Morning...which was a week and a half ago.
And then there is the issue of my garden. Last year, my garden was, in the words of my uncle, a Vegetable Jungle. I grew corn (!!) in a smallish 150 square foot plot, and I plan to do it again. The tomatoes grew themselves and very nearly took over. Because I really didn't know what I was doing, the okra I had forgotten about became woody and inedible... and I had no clue, really, what the hell to do with the 12 fava beans (that's twelve beans, total. not twelve pods.) I grew. I should have grown more. I should have searched "how to cook fava beans" when I planted them, and printed it out.
It goes without saying that I do enjoy gardening, cooking and baking, but in this twenty-first century world, how I think about Information clearly has to change. Maybe other people will recognize this in themselves and enjoy what I'm about to do. Maybe I'll post 3 times and forget I've created this. Maybe family members will come visit and Maybe this will give me an outlet for my wacky renaissance brain.
I need the recipes to be searchable / tagged by major ingredients, whether they are "garden friendly" (locally sourced and mostly vegetable), when they are "in season" such as winter stews, whose favorite the recipe may be, and if the recipe is in the handwriting of a relative, I'll add the original. I'm going to stick as close as possible to "recipes I have tested", but, when it comes to garden planning, and having a repository for important info, that may go out the window. We shall see.
So, what I'm saying is, please don't expect this to stick strictly to recipes. I'll probably cross-post "how to make smudge sticks" from another blog, how long to keep stuff in your freezer, and how to do three-sisters planting methods. It's a pretty safe bet you will get to see photos of my garden, because really, I'm thinking facebook isn't quite the right medium.
In any case, I fully plan on giving credit where credit is due as long as I can find it, because seeing re-posted articles on other blogs without crediting the original source just bugs me. So, whether you are a person or a website, please do politely speak up if I don't credit you. I can pretty much guarantee it would be an oversight.
And so, Here Goes Nothing!
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