FROM A WRITER'S KITCHEN

Back to School

2018-08-11T05:53:00.000-07:00

I was in Target a few days ago.

I shouldn't have gone then.

I forgot the store would be crowded with parents and children

shopping for back-to-school items.

It wasn't so much the crowded aisles that bothered me.

It was the fact that I had no need of those supplies.

I didn't have two little boys with me searching for just the right backpack.

No little fists holding lists of items to be checked off:

yellow pocket folders,

green spiral one subject notebooks,

no. 2 Ticonderoga pencils,

and the list goes on.

No need to search out pants to replace the ones an inch too short.

No need to decide on crew-neck sweaters

or polo-style shirts.

No need to say "no" to those action figure lunchboxes.

They were never really lunch takers.

I was never a pack- a- healthy- but- interesting- lunch mom.

I did make sure I was at home when they came home.

I made sure there was a good snack.

I made sure I could always put my hands on

the keys to the Volvo so we could get to whatever

practice, meeting, appointment came next.

As I stood in line at the Target checkout,

I saw, or imagined I saw, as much excitement

in the faces of the parents as I saw in the faces of

the children. Excitement for the coming school year.

I silently wished them all success in learning.

Those two little boys I shopped with have long

grown into successful young men.

I still miss those shopping trips!

Summertime--At Last

2018-08-01T07:05:00.001-07:00

I had an e-mail from my favorite farmer on Monday evening. "I'll have about ten pounds of tomatoes at tomorrow's market." I threw meal planning aside and knew what we'd have for ~~dinner~~ supper Tuesday evening. Summer comes late to the foot of Lake Michigan. While I start thinking of a bacon, lettuce and tomato sandwich on whole grain bread in late May, I know the reality of that happening then. Our spring was not an easy one. LE Garden, my favorite farmer's farm, spent much of the spring under water. Short of hydroponic gardening, I knew a big bag of those tasty tomatoes would be unusually late. They were worth the wait! Our side dish was a beautiful, tasty ear of corn from said farm. In just a few minutes, I'll put some lovely chioggia beets into the oven to roast.

As I'm typing this, a mother turkey and three youngsters waddled by the window looking onto the back lawn. As thoughts turn to summer, fall comes to mind.

I hope all of you are well and enjoying summer and it's bounty.

P.E.O. Tea

2018-06-03T12:25:00.002-07:00

"The 'art of tea' is a spiritual force for us to share."

Alexandra Stoddard

Last week, my P.E.O. sisters came together to share an afternoon of tea and friendship.
Twenty-four sisters gathered at the comfortable home of Thelma Mck.

Christine C. brought some lovely hats to share.

She helped set the mood

and soon....

....there were colorful hats scattered about.

How appropriate that Martha H. arrived in a hat of bountiful daisies.

The marguerite is the signature flower of P.E.O..

MaryAnn T. found the perfect hat.

There were many amazing hats that I failed to get photographs of. Next year for sure.

Thelma

had a feathered fascinator in her hair.

Somehow, I only got a photograph of her

sparkly sandels.

Ruth I. sent this beautiful

floral arrangement for the table.

The colors were perfect with the teacups.

Thank you, Ruth.

We missed you!

Oh, those teacups!

Aren't they beautiful?

I helped open the ones from Ellen C..

What a lovely surprise each wrapping unfolded to.

Thanks for all who provided tea cups and tea pots.

The savory table.

Cucumber sandwiches

Ham salad sandwiches

Turkey with cranberry mayonnaise sandwiches

The sweet table.

Chocolate-covered strawberries

Pecan squares

Lemon bars

Miniature vanilla and chocolate cupcakes
Thanks to Thelma and Jane W-B for joining me in
preparing the delicious food.

After a time of sipping tea and enjoying tasty treats,

Linda D. shared highlights of State Convention with us.

This year, we had two Golden Girls to celebrate.

Congratulations to Beth F. and Marilyn E.

for such a wonderful achievement!

The Royal Wedding With Friends

2018-05-20T10:08:00.000-07:00

The hats! I'm always amazed by the hats that attend English weddings (and the Kentucky Derby). I wondered if there were peacocks, egrets and other plumed birds strutting around minus a few feathers. In fact, I decided to check this out so I did a Google search and was not pleased with what I found. We'll not go into details in this post. I will only say that the hats of today are adorned with far less plumage than those of the past.

My (mini) fascinator had only two white feathers that look like they were plucked from the ground near a chicken coop which was fine with me. I think the pearls and large diamond made up for the lack of feathers.

Yes, of course I wore white gloves.

Thelma was sparkly (I wish I had photographed her shoes! But, how does one request a shot like that?)!!

Sue added a breath of spring and, almost, matched the Queen in her color choice.

Jane, our hostess, was in a proper fascinator. No guest would mind sitting behind her at the wedding.
Our seats were front row. We didn't have to rise from our beds in the wee morning hours either. Jane had asked her "smart" television to record the event as seen through the eyes of PBS (no commercial breaks!!).

Arriving at 10 a.m., we were promptly seated and served a delicious coffee cake accompanied by a hot cup of proper English tea. We enjoyed the commentary by various broadcasters. There was still much speculation over the wedding dress and the designer. The wedding cake baker from the U.S. was interviewed as she was preparing to put the final touches on the cake. The florist was making the final delivery on the flowers. Everything was happily falling into place--at least as far as we could tell.

A bit after noon, we paused to plate our lunches. The delicious choices included:

Crudites with green goddess dip.

Deviled eggs.

Take notice of that lovely tablecloth.

Jane embroidered it when she was in high school!

My plate.

Yes, I had to try everything.

How else could I tell you how delicious it all was?

Champagne!

Wedding cake?

Of course!

The bride was stunning in a simple but elegant dress.
The groom was handsome in his uniform.

One of the most touching scenes for me was the empty chair beside Prince William in honor of his mother, Princess Diana. I'm actually not a hundred percent sure of this but I'm going with it as fact.

I loved that the bride carried forget-me-nots. They were her late mother-in-law's favorite.

Loved that the Bishop read from an iPad!! Loved his words as well.

The young cellist (who had on polka dot socks and his left shoe was untied) was fabulous.

The gospel choir made me want to tap my toes and shout!

In fact, it was a wonderful celebration. I wouldn't have changed a thing!!

Thank you Jane for inviting

us to the wedding.

It was lovely!

Easter

2018-04-03T06:38:00.001-07:00

When the table is set, one knows the "event" is going to happen soon. Here is our Easter table waiting for a basket of flowers and the food. Oh, and most importantly, the guests. There were no children among the eight of us so no eggs were hidden. It was a good thing since it was very cold and windy outside.

I meant to take a photo of the table after we had devoured the delicious all natural ham from Whole Foods, potatoes au gratin, broccoli salad and orange-almond torte but completely forgot. Oh, and our starter was deviled eggs. Deviled eggs that I had to prepare myself since, Steve, our long-time egg deviler was recuperating from knee surgery. He gave me good instructions on how to prepare those eggs so they'd peel. It either worked or there was an Easter miracle because the peels slid right off those eggs.

This sweet bunny has been a part of our Easter decor for several decades now. He cutely and quietly listens to conversations that run from poetry to prose to politics to religion.

This tin has also been in the table scatter decor for a very long time--1980 to be exact. It has been toted from Texas to South Carolina to here.

Wishing you all a happy, warm and flower-filled spring!

Birds, Snow, Snow, Snow, Birthdays and Poison

2018-01-17T07:44:00.000-08:00

The cardinals met this morning. No, not those cardinals! The brilliant Northern Orange Cardinals. There are five of them in this photo. Every time I try to raise the blinds to get a clearer view, they hastily fly away. Yesterday, we counted nine of them on the branches and more on the ground. They were joined by wrens and finches. They seem oblivious to the lake-effect snow and howling winds!

Even more of the birds gathered for my birthday last week. The weather was the same: snow and wind shrieking and howling off Lake Michigan. The Baker had plans to take me out to dinner. I had plans to curl up under a blanket and read. It was bridge day, though, and I wanted to play. My dear friends and players had other ideas. It was, after all, my birthday and they were going to make it special. My sweet friend, Thelma, decided the night before to make a big pot of soup for us. She also had spanakopita in the freezer and time to make a delicious chocolate and nut bar cookie. Andrew drove me from our garage to the Brown's garage. Then he picked up Thelma and drove her and the food back to the nice, dry garage. Jane had set a lovely table for our feast. After many hands of cards, we tucked into that tasty soup. Thelma called it "everything but the kitchen sink soup".

Yesterday, it snowed from sunup to sundown--a beautiful snow. It was a perfect day to enjoy a couple of my birthday presents.

"Bitten by Witch Fever:
Wallpaper & Arsenic in the Nineteenth-Century Home"

Lucinda Hawksley

and a lovely new Liberty of London teacup from

Anthropologie

Now to sip tea and read about "the fatal story of Victorian home decor". I've long been a fan of the Arts and Crafts movement and especially like the wall papers of William Morris.

Tucked into the pages of lovely wallpaper designs, are small booklets that give the history of arsenic and arsenic-based dyes. Thanks Elyssa and Stefan!!

Now I'm headed out to another birthday celebration. It is one of the perks of having a winter birthday.

Let Them Eat Cake!

2017-10-25T06:11:00.001-07:00

"Come said the wind to the leaves one day,

come o're the meadows and we will play.

Put on your dresses scarlet and gold,

for summer is gone and the days grow cold."

A Child's Song from the 1880s

A gaggle of geese, franticly honking, just flew over. They were headed south. I guess they were as surprised as I was to wake up to 35 degrees this morning. This gorgeous tree, just outside our front door, will soon drop those colorful leaves. The patio fern will have to be brought inside where it hates to spend the winter.

We had friends over for dinner on Saturday. The menu was a nod to early autumn. We started with

Brunswick stew, a dish I claim started in Virginia. The Baker offered to do dessert. I gratefully accepted and asked for a southern sweet. He obliged with a ten layer white cake with chocolate frosting.

No, the crow did not have a crumb of this delicious concoction!

It was a good evening with dear friends. So dear that we sent each couple home with a few slices of cake for their future enjoyment.

I love cozy fall evenings with good friends and good food!!

Power Breakfast

2017-09-20T11:57:00.001-07:00

Unlike a squirrel who can stash away acorns for winter dining, I can't do that with homegrown tomatoes straight from the vine. Therefore, I am eating them as fast as I can. Thus far, I have not copied my mother's habit of keeping a tomato and a sharp knife in her purse when going out to eat. She'd probably correct me by saying she was going out to dine but does one stash a tomato and a knife in their purse for dining? Mother felt that any meal was enhanced by a few tomato slices. I agree.

Sunday breakfast showcased green heirloom tomatoes, scrambled eggs and bacon on a toasted brioche bun. It doesn't get much better than that!

Irish Soda Bread

2017-03-14T05:55:00.001-07:00

One more week of winter and we've had our first, almost-measurable, snow. There is more snow in the forecast for today and tomorrow. The bad weather didn't stop the dying of the Chicago River green a few days ago. I never quite understand why they don't do that on St. Patrick's actual day. I'm not doing corned beef and cabbage as we have plans to eat out. I am baking Irish Soda bread. I've combined a few recipes to come close to my grandmother's delicious loaf. This is part Ina Garten and part Nanny's. It is wholly delicious slathered with a little butter and a little jam with a steaming mug of coffee (or tea).

Happy St. Patrick's Day to all whether you are Irish or not!!

Irish Soda Bread

4 cups flour, plus extra for raisins and candied orange peel
5 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp kosher salt
4 Tbsp cold, unsalted butter, cut into 1/2-inch dice
1 3/4 cups buttermilk
1 large egg, lightly beaten
1 Tbsp grated orange zest
1 cup golden raisins
1/3 cup candied orange peel
Preheat oven to 375 degrees and line a baking sheet with parchment paper

1. Combine the flour, baking powder, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Combine on low speed for 30 seconds. Scatter the butter in and mix, on low speed, until the butter is crumbled into the flour.
2. In another bowl, lightly beat the buttermilk, egg and orange zest together. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture for about 1 minute or until flour is incorporated. Combine the raisins and candied orange peel with one tablespoon of flour and then mix into the dough. The dough will be very wet and sticky.
3. Liberally flour a wooden board and scrape the dough out onto the board. Using well-floured hands (I used a dough scraper too), knead the dough a few times and form into a rough, round loaf. Place the loaf onto the prepared sheet pan and cut an X into the top (not easy with the soft dough--I ended up cutting a rough X with kitchen scissors). Bake for 45-50 minutes until a toothpick comes out clean. The loaf should sound hollow when tapped.
4. Cool on a rack. Delicious served warm or at room temperature.

Enjoy!

Birthday Party 2017

2017-02-12T05:35:00.001-08:00

What were my parents thinking by giving me a January birthday? Obviously not the weather!! Unknown to each other, the parents of two of my best friends weren't thinking by welcoming them to the world in January either. I'm so glad it worked out though. There have been times during the twenty-five plus years that we've celebrated together that we've changed the date several times. This year started out to be a travel challenge. Our area has had little to no snow this winter. However, on the eve of our celebration (a month after the actual date), a thin sheet of icy snow fell.

We conferenced and I offered to do our luncheon. Yes, about three hours before the event, I agreed to be the hostess!! Instead of meeting at Gamba's, our delicious restaurant of choice, we'd be dining at my house. Having forewarned them the meal would be assembled from my freezer, I got busy setting the table. It turned out to be the easiest entertainment ever!! I didn't spend days deciding on the menu, grocery shopping, etc..

Minestrone Soup and Cornbread

I made a big batch of this delicious soup several weeks ago. It was perfect for a very cold day. There were five generous portions of homemade cornbread tucked into the freezer as well.

Evolution's Poppyseed Cake

The Baker had made peanut butter cookies for a friend's children the day before. I announced they would be dessert. He didn't think them worthy of a birthday celebration so he headed out to a local sweet shop and came home with this cake. The bottom layer is poppy seed. That is topped with a vanilla cream, topped with a fruit gelatin. Perched on top was a raspberry macaron. Oh my!!

Of course there were presents

and good conversation.

It was another successful celebration!

Cookies For Your Valentine

2017-02-07T06:18:00.001-08:00

It was a bit of a shock to glance at the calendar this morning and see that Valentine's Day was only a week away! To be honest, I haven't felt winter yet. I don't think we've had an inch of snow so far this winter. We've had a lot of rain. The grass is green. The trees are leafless but the birds don't seem to mind. Cardinals and finches are our main visitors right now. I don't know who their choreographer is but they put on quite a show. They swoop and land, swoop and land spreading out on the branches. Sometimes they seem to line up for the feeders. At other times, they don't always wait their turn and roust those who take too long dining. One particularly delightful species is the Northern Orange Cardinal. I'd never seen one until we moved here last year. Flashes of brilliant orange kept capturing my eye. I knew the bird was a cardinal but had never seen such brilliance. I Googled "orange cardinal" and there he was--the Northern Orange!!

Back to Valentine's Day. These cookies are delicious, package well and keep well. Well, if one doesn't eat them right away.

Almond Butter Cookies adapted from the Chicago Tribune

1 cup brown sugar
1 stick unsalted butter, softened
1/2 cup almond butter (or creamy peanut butter)
1 large egg
1/2 tsp vanilla
1/2 tsp almond extract
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
3 Tbsp granulated sugar

1. Beat the brown sugar, butter and almond butter together until light and fluffy. Add the egg, vanilla and almond extract and mix in. Add the flour, baking soda and salt. Stir only until combined. Wrap the dough in plastic wrap and chill at least an hour to overnight.

2. Preheat the oven to 350. Roll the dough into 1-inch balls and coat in the sugar. Transfer to a lightly sprayed cookie sheet and place 2 inches apart. Using a fork, press the cookies down slightly using a criss-cross pattern.

3. Bake until firm with golden brown edges, about ten minutes. Cool slightly on baking sheet and transfer to a wire rack to cool completely. Store in an airtight container.

To be really decadent, dip half of each cookie into melted chocolate.

ENJOY!

Fast the New Year Approaches

2016-12-31T09:37:00.000-08:00

I am not unhappy to say goodbye to 2016. I'll just leave it at that rather than detail all the negativeness that has been bantered about by so many. Rather, I'll leave 2016 with a reminder to myself of the positive things that have been in my life. I have been blessed with a wonderful family and wonderful friends. We enjoyed time with our children. We've enjoyed our old friends and made new ones. Our 2016 calendar is filled with memories of good friends, enjoyment of the arts, strolling beautiful gardens and much, much more.

The tree is still up. We'll soon remove the decorations from the tree and reminesce as to where they came from and when (as far as memory serves us).

We'll remember meals shared in our home and the homes of others. There was always good food and good conversations.

This was our second Christmas in our new home. We've never looked back. We've never questioned our decision to relocate to a new place and a new city.

I was going to take a photo of our sweet Oliver. However, every time I have the camera in hand, he is napping. So, instead, here is one of our Christmas presents. An original, and one-of-a-kind piece of art from Stefan and Elyssa. I think the artist has captured all three of our dalmatians in one!!

I seem to have a love of cars, especially "woodies", with trees being taken home to decorate.

While Stefan was home, we enjoyed working this lovely wooden puzzle. In full disclosure, he did most of the work. Andrew has requested it be dismantled so that we can work it together. I think that sounds like a plan for a snowy day!

Now, we want to wish each and every one of you a happy and healthy new year!

Let the Season Begin!

2016-12-14T12:34:00.001-08:00

I am wealthy in my friends.

Yesterday was the day two of my best friends and I got together to celebrate the season. We had

planned to meet at the new Thai restaurant in town. The weather, however, was not cooperating. It was very cold and icy out. While the roads were clear, the parking lots were not. So, we decided to get Thai takeout. The Baker was kind enough to brave the elements and pick up food for us. He was also kind enough to make a dessert for us which I'll share in another post.

I have drawers filled with cloth napkins but could not resist these. They are so delicate and soft and were perfect for a simple table setting.

Notice the price for twenty five. That's right--30 cents. I picked them up last December at an antique shop in Chesterton. They aren't antique but, I'm guessing, mid-century "modern". I paid $3.00 for two packages. Still a bargain!!

We stayed in and warm while the tree sparkled and carols played. We also feasted on

Thai vegetable soup

Pad Thai

Pad se ew

and

Green Curry

Finally, a glance at the clock let us know we'd been dining, opening gifts and chatting for almost four hours!! Time passes quickly when you are with those you love.

Thank you, dear ones.

You are very special!

Autumn in the Neighborhood

2016-11-06T06:21:00.001-08:00

"Come said the wind

to the leaves one day,

come o'er the meadows

and we will play.

Put on your dresses of

scarlet and gold,

for summer is gone and the days grow cold."

A Child's Song from the 1880s

Fall color seemed to be long in coming here. When it finally arrived, there was an explosion of color that lasted for an all too short time. Of course, I suppose that is what makes it so special

Taken from our hallway looking out of the front door. This was five days ago. Today, almost all of those leaves are on the ground.

A neighborhood beauty. I love the way it seems to be sheltering the small evergreens beneath it's branches.

Happy Fall!

Candied Citrus Peel

2016-10-29T14:27:00.004-07:00

This is the time of year that I start saving orange and grapefruit peels to candy. It goes into cookies and cakes. There's always a tin filled to enjoy with tea. Tied up in cellophane bags, it is perfect for small gifts to friends and some family members. My boys would rather find a bag of coals in their stockings than candied fruit peel!! I guess I didn't introduce them to the treat soon enough.

In case you are an aficionado, here's my tried and true recipe.

Candied Citrus Peel

3 large navel oranges, well scrubbed

1 cup sugar

1 cup water

Carefully remove the peel from the oranges. This is easier if you cut through the peel in four sections.

Cut the four sections of peel into eight sections and, with a sharp knife, cut away as much of the white pith as possible.

Cut the eight sections into pieces approximately 2 1/2 inches by 1/4 inches. This is entirely up to you. You may even dice them depending on how you'll use them.

Put into a pan and cover with cold water. Bring to a boil and gently simmer for five minutes. Drain and repeat the process once. This gets rid of some of the bitterness. I happen to like the bitterness and sometimes skip this step altogether.

Place the water and sugar in a heavy saucepan and heat to dissolve the sugar. When dissolved, bring to a boil and add the orange peel. Simmer for approximately 45 minutes, uncovered, or until the peel becomes translucent.

Remove from heat, drain, and spread onto a baking sheet lined with parchment. Allow to cool slightly before dredging in sugar to just coat. Place back on the parchment and allow to dry at room temperature overnight. Place in an airtight container. This keeps for a very long time--months if you can refrain from eating them.

If you would like a real treat, dip the peels into melted chocolate to coat about an inch.

ENJOY

Wild Mushroom Soup

2016-10-14T05:16:00.001-07:00

After an early fall of moderate temperatures and sunny days, we got a heavy rain earlier in the week and the temperature fell thirty degrees overnight. While I like fall and winter (really, I do), I don't like jackets and coats--especially coats. It was time to organize them into a more convenient space though. But first, I made soup. After hunting and gathering the dried wild mushrooms from Williams-Sonoma, the rest was easy. Delicious!

So far the fall color is slow in coming. The large maple out back has one small area of red showing. The cooler temperatures should tease more color out soon.

Wild Mushroom Soup

1/2 cup of wild rice
2 cups of boiling water
1/4 tsp salt

1. Rinse the wild rice and drain. Place the rice into a pan and add the two cups of boiling water and the salt. Bring to a boil and reduce the heat to low. Cover and cook without stirring for 40 minutes or until all the water is absorbed. Keeping the pot covered, remove it from the heat and set aside to cool.

1/2 ounce of dried wild mushrooms
1 cup of boiling water
8 ounces of fresh cremini mushrooms, cleaned and sliced

2. Place the dried mushrooms in a bowl and pour the boiling water over. Let stand for 30 minutes. Drain, reserving the liquid. Strain the liquid thorough a fine strainer and set aside.

2 Tbsp unsalted butter
1 medium onion, chopped
1 stalk of celery chopped
1/2 cup of dry white wine
3 cups of chicken stock
1/2 cup of heavy cream or half and half

3. Melt the butter in a large pot over medium heat. Stir in the onion and celery and saute, stirring from time to time, until they are soft, about 10 minutes. Raise the heat to high and stir in the wine and cook until the wine reduces to about 1/4 of a cup. This will take about 5 minutes.

4. Add all of the mushrooms and saute over medium heat until they are softened, about 15 minutes, stirring occasionally.

5. Raise the heat to high and add the stock and the reserved mushroom liquid and bring to a boil. Reduce the heat to medium and cook, uncovered, 20 minutes more.

6. Add the wild rice and the cream or half and half and simmer for another five minutes.

ENJOY!

The Muses Came to Discuss "The Summer Before the War"

2016-09-14T08:59:00.000-07:00

It was a dark and stormy night....at least that was the weather forecast. The intrepid Muses decided that would not stop them and over they came to discuss the book by Helen Simonson. We had enjoyed "Major Pettigrew's Last Stand" a few year's ago and weren't disappointed in this one. The setting is the town of Rye in East Sussex. It is 1914--the idyllic summer before the war. Beatrice Nash arrives to teach Latin. She finds colorful characters, resistance to a female teacher, love and much more.

Lisianthus and hydrangea from the patio garden.

Veggie chips to start.

Chicken salad with dried Montmorency cherries.

Fresh mozzarella and heirloom cherry tomatoes.

Plum tart made by The Baker.

Recipe here:

Chicago Tribune

Cucumber Soup

2016-09-10T05:45:00.000-07:00

The calendar says two more weeks of summer. Already the shadows grow longer. The days are taking on a golden light. I will be happy to welcome fall. However, two weeks is plenty of time to enjoy this chilled cucumber soup. And, if we're lucky, an "Indian Summer" would be a perfect time to serve it more than once.

I invited a few ladies for lunch this week and one, my friend Jane, offered to bring chilled cucumber soup. Oh my, it was delicious! I had just harvested the last of the nasturtiums the day before and had enough blossoms to add to each serving. We've enjoyed their peppery addition to salads all summer.

Most of the blooming plants were taking a rest the day of the lunch so I asked The Baker to gather up some herbs for the table--parsley, sage, rosemary and thyme would be good. He clipped them and brought them in to the vase that I'd put out. Just before the ladies arrived, I took a look at the arrangement and found parsley, sage, rosemary and OREGANO!! I guess he had forgotten the words
to Scarborough Fair.

NOTE: The four of us ladies were a little surprised to find that our luncheon had been a four-hour affair!!

Cucumber Soup

Ingredients

1/2 medium red onion, small dice (1 cup)

1Tbsp Champaigne vinegar

2 lbs. European cucumber, peeled and seeded

Salt and pepper

1/2 lb. green grapes (1 1/2 cups)

1 c. plain organic yogurt (whole milk)

1/4 c. coarsely chopped fresh mint

6-8 mint leaves, bundled and thinly sliced for garnish

Preparation

Bring small pot of water to a boil.

Drop in the onions for 20 seconds, drain and toss in small bowl with vinegar,

set aside.

Finely dice 1/2 of the cucumber, season with pinch of salt and pepper and

set aside.

Coarsely chop remaining cucumber and place in blender; add grapes, yogurt, chopped mint, 1/2 teaspoon salt and pinch of pepper and puree until completely smooth - about 5 minutes.

Transfer to large container, stir in diced cucumbers and onion and chill for at least 30 minutes or overnight.

Season to taste with salt and pepper.

Serve in chilled bowls or wine glasses.

Garnish with sliced mint and if you're lucky enough to have them, a single edible nasturtium!

ENJOY!

Chilled Soup for a Hot Day

2016-08-16T04:59:00.001-07:00

We're having a heat wave! Mid-summer has arrived with a vengeance. If I didn't know better, I'd think we were back in Charleston where the summers were long, languid and drippy with humidity. Even with air conditioning, I'm reluctant to heat the oven and roast anything. While I'd rather have coq au vin, we're having cold soup. Well, I'm having cold soup. The Baker is not particularly fond of this recipe. For me, it is a comfort having it in the refrigerator.

A friend served this at a luncheon on one of those hot Charleston afternoons. A few of us asked her for the recipe. She wasn't forthcoming and I'd forgotten about when I got an e-mail from her. There was the recipe and the suggestion that I might like to share it on the blog.

Chilled Vegetable Soup from Anita

1 46 ounce can of V-8 juice

8 oz of plain yogurt

Whisk until well blended and chill.

With Anita's blessing, I added a dash of Sriracha and the juice of a whole lime.

ENJOY!

Blueberry Muffins

2016-07-17T05:34:00.000-07:00

Some folks go by the vernal equinox or the autumnal equinox. Me, I go by when asparagus is ready to be picked. Ditto the blueberry. Most especially the blueberry! I have a file folder filled with recipes for the luscious purple blueberry. They are the only fruit I pick (though not of late) and the only fruit I preserve. Just in case you want the "preserve" recipe, here it is. Pick, put in freezer bags (I do two cups to a bag) and freeze. Use frozen.

The blueberry season is now for us. The farmer's markets are featuring them in abundance. Our first few purchases are usually just left on the counter to be eaten as is--out of hand, on oatmeal/cereal or in salads.

I always pull this recipe from the "blueberry file" for our breakfast treat. It has been a mainstay for decades. I no longer remember the source. The only notation on it is "easy". That it is! Time it to come out of the oven when the coffee has perked and the newspaper has been delivered.

Make the neighbors happy by dropping off a few muffins for their breakfast treats as well.

Blueberry Muffins

2 1/4 cups flour
2 tsp baking powder
1/2 tsp baking soda
3/4 cup sugar
1/4 tsp salt
12 Tbsp melted butter, slightly cooled
zest of one lemon
1 tsp vanilla extract
2 eggs
3/4 cup milk
2 cups of fresh blueberries/blackberries or raspberries
Sparkling white sugar (I use King Arthur's)

Preheat the oven to 375 degrees. Use paper liners in 12 muffin cups.

1. In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt until well mixed. Stir in the melted butter. Add the lemon zest, vanilla, beaten eggs and milk. Mix by hand until well blended. Fold in the berries.
2. Spoon the batter into the muffin cups, filling each to the top (not the usual 2/3). Sprinkle the tops with the sparkling white sugar.
3. Bake for 25 to 30 minutes. Test with a toothpick.

ENJOY!

Container Gardening and Post 4th of July Post

2016-07-07T06:06:00.001-07:00

Container gardening is the way to go--at least for me with limited space.

No weeds!

Basil for pesto.

Parsley, sage, rosemary and thyme (and basil)

for the table.

A delicious spread for our 4th indoor picnic.

Diana always wins the coveted "Best Plating" award.

Apple pie or strawberry shortcake for dessert?

This year, strawberry shortcake was the winner.

It was good to have Scott, Sue, Jane, Jim, Diana and Steve to join in our celebration!! Later, we settled in to view A Capitol Fourth. Despite the fact that the fireworks were not live, it was a good show.

Blueberry-Ricotta Cheesecake

2016-06-15T05:09:00.000-07:00

It rained during the night. Outside my window, there is an explosion of green. It is amazing at how many shades of green there are in nature. Crayola could devote an entire box of 64 crayons just to the color green.

As I've traveled about the countryside this past week, I've noticed that the green blueberry bushes are starting to add the color blue(ish) to the landscape. After a long and blustery winter, I am impatient for the bounty of summer to come to market. We've already enjoyed the sweet and juicy local strawberries. Every spring, I think it would be good to make strawberry jam. It is a fleeting feeling. Why spoil the freshness of those beautiful berries. Hopefully a friend will show up with a jar or two of jam made in a kitchen other than mine.

Blueberries are at their best fresh off the vine and untouched in any way. This cheesecake, made by The Baker, is the ultimate vehicle in which to enjoy that freshness. The berries are added after baking! The cheesecake itself is much like the one his mother made. The texture is not the silky smooth one we are used to. The base of the cake, with the lemon zest is perfect with the juicy berries and the crunchy almonds.

Here is the recipe. Give it a try. You won't be disappointed!

Blueberry Ricotta Cheesecake

2 Tbsp butter, melted

3 ounces of amaretto cookies or graham crackers

4 Tbsp unsalted butter, cut into smallish pieces

1 15 oz. package of whole-milk ricotta cheese

3 eggs
1/3 cup sugar

2 Tbsp flour

2 tsp vanilla extract

zest of one lemon, finely grated

1/2 cup slivered almonds

1 cup blueberries

Preheat oven to 300 degrees

1. Butter a 9" springform pan and place the pan on a rimmed baking sheet.
2. Place the cookies and cut-up butter into a food processor and pulse until you have a fine mixture. Pat it into the bottom of the prepared pan.
3. Bake the crust until slightly browned and crisp--about ten minutes.
4. Clean the bowl of the food processor and add the ricotta cheese. Process until smooth, a minute or so.
5. With a mixer on medium and using the whisk attachment, beat the eggs until broken down a bit then slowly add the sugar with the mixer running. Beat until thick and pale. This will take 4 to 5 minutes. Add the ricotta, flour, vanilla and lemon zest and beat until just combined.
6. Pour the mixture over the pre-baked crust and bake until just set, about 30 minutes. It will still be slightly moist in the center.
7. While the cheesecake is baking, spread the nuts on a baking sheet and place into the oven (with the cheesecake) and toast until golden--4 to 5 minutes.
8. When the cheesecake comes out of the oven, top with the nuts and blueberries while still warm. Gently press down on them. Chill completely before unmolding.

ENJOY!

Mothering (A Working Title)

2016-06-07T05:26:00.002-07:00

Did I mention that, while The Baker was in Poland, I enjoyed this boy? Adam flew in to spend Memorial Day weekend with me. I started early with menu planning. Then I put that aside and planned what restaurants we would visit instead.

Lunch at Meditrina was a delicious success!

Adam had the tasty vegetarian sampler.

I had the house made lamb gyros. It was excellent!

It was a beautiful day and we headed to the shore of Lake Michigan.

Too soon, he headed back to California.

Broccoli Soup for a Cold Spring Day(s)

2016-05-16T04:37:00.000-07:00

I really find dwelling on the weather tiresome at times. This is not one of those times! We've had rain, rain and more rain. Along with the rain, the wind whipped down from the north (at least that's my weather report) and chilled us to the bone. Heeding my mother's long-time advice of not planting outside before Mother's Day, I waited, putting out pots of newly started herbs last week only to drag them into the house and garage at night. The porch furniture is out but not us!

Warm weather will come! In the meantime, this mid-May bowl of broccoli soup hit the spot! If you are still chilled, I hope you'll prepare yourself a bowl.

Broccoli Soup

Broccoli, about 1 pound, separated into florets with stems peeled and rough chopped
1 medium potato, peeled and cut into 1 inch pieces
1 medium onion, peeled and cut into 1 inch pieces
2 cloves garlic, peeled and cut in half
1 quart of good chicken or vegetable stock (I used chicken)
Salt and Pepper
Half and Half, about 1/4 cup

Put all ingredients, except salt, pepper and half and half, into a large pot, bring to a slight boil. Lower heat, cover and simmer until the vegetables are soft. Salt and pepper to taste. Puree with an immersion blender (or regular blender/food processor). If you have an immersion blender (I don't know what I did without one), you can puree it right in the pot and cleanup is a breeze! Add half and half to taste.

ENJOY!

Post Mother's Day Post

2016-05-09T06:12:00.000-07:00

I woke up Mother's Day morning to the sound of birds chirping out a varied melody outside my window. The sky was blue with white, puffy clouds scudding by. NO RAIN! It was a perfect time for a walk, returning to enjoy a steaming mug of coffee on the porch while Andrew prepared brunch.

This lovely boxed arrived on the doorstep Saturday afternoon.

Edible art! Had I taken the photo this morning,

the heart in the upper right and the chocolate three spaces to the

left of it would be missing. I shared with Andrew as an after-dinner treat.

They are as delicious as they look!!

These gerbera daisies are the most beautiful red wine color.

My camera, with the light at hand, just couldn't quite capture that color.

I spent the rest of the day reading The Secret Chord, Geraldine Brooks' latest book and enjoying phone calls from the boys. Later, we headed out for dinner at Sage. It was a very good day!