ARIZONA TRAVELER

BOWLED OVER

2012-02-11T10:33:00.000-07:00

I love bowls. Both my sister and I do. Look what I just stumbled upon from a gorgeous little Etsy shop called Rou:

I can only justify this purchase by stating that I have nothing like this in my cupboards. Nothing. Look at how creamy and smooth. And don't you just want to run your finger around the top? There is just one available. Very clever of them. If 20 had been available I would pass and think about it. But one available? I have to click to purchase immediately just in case someone else is thinking or obsessing about this bowl.

READING ISSUES

2012-02-05T08:00:00.001-07:00

Reading four books at once but can't seem to finish any. Do you do that? Having more than one book going at a time? It usually happens for me when a book that I'm reading is too big to tuck inside my handbag and a trip is looming ahead and I'll want to have something good on my Kindle. Charles Dickens A Life is a good example. Too big to lug around (for me, anyway) and I should have downloaded to my Kindle. But I like to have the serious books on hand to add to my library. There have been a few times I've purchased the book AND downloaded it to my Kindle but I try not to do that too often. All very conflicting, don't you think? The more options we have the harder it is.

By the way, Dickens is excellent but I seem to be irritated with Dickens the more I read about him. His wife is a saint (so far anyway). I'm not quite halfway through so maybe I should withhold judgment. Well-written, of course since it's by Claire Tomalin. If you haven't read her biography of Samuel Pepys, please do so. It's a treat.

On my Kindle, I have the latest P.D. James which is a departure from her usual blood and gore. The clever Ms. James has picked up with the lives of Elizabeth and Mr. Darcy where Jane Austen left off. Death Comes to Pemberley is great fun although some sentences don't ring quite true. But good for James for giving it a go.

Daily Lit is bringing me The House of Seven Gables bit by bit and it is getting creepier and creepier. Love it. Nathaniel Hawthorne is brilliant at the details and leading the reader down the path of suspense.

And finally, Napoleon Hill's Outwitting the Devil is making me rethink some things--especially about fear keeping us from pursuing our dreams. My friend, Robby, brought this to me at the end of my recovery from knee surgery. Hill's interview with the Devil is fascinating, similar in a sense to C.S. Lewis' The Screwtape Letters. This is a book you can pick up after a few days and read a few pages--there isn't a plot line other than to read the various ways our souls are stolen (you know, no big deal).

Oh, and thanks to Mary's Library, I just downloaded Twelve Drummers Drumming by C.C. Bennison. It is a traditional British village cozy. Yea!

So, a little reading here and a little reading there adds to life's interest but doesn't work so well when you are someone who likes to eventually finish a book.

SPICED PECAN PUMPKIN BREAD - Williams Sonoma (cheating)

2012-01-29T11:13:00.001-07:00

Yes, I cheated. Pumpkin bread not from scratch. But don't you ever walk into your pantry or open up your cupboard and find the yummy quick bread mix that you bought, stashed away, forgot about, and then discover it's about to expire? Maybe that's just me. You all are probably super organized. I noticed the bread mix in the nick of time. And then, as I rummaged around for a bread pan, discovered that I also bought a darling bread pan (on sale) for making this specific bread. A year ago. What is wrong with my brain? Don't answer.

So, this morning I made this yummy bread adding in a handful of chocolate chips that were lonely in their 3/4 empty bag--nice to get rid of a few things on my pantry shelf. And within 20 minutes my house was a divine atmosphere of pumpkin, pecans, and a hint of chocolate. If you've ever wondered about Williams-Sonomas quick bread mixes, let me tell you they are excellent.

APPLE SHARLOTKA - Smitten Kitchen

2012-01-23T02:16:00.002-07:00

I had a bin with some Granny Smiths that needed eating up. So, even though I have posted several apple cake recipes (and loved them all) this one caught my eye. Not too many ingredients, not too many steps. Score.

It is pretty but plain, not too sweet. But ice cream doesn't seem fitting. A dollop of Greek yogurt (really, we seem to put it on a lot of various goodies) and maybe a drizzle of agave syrup over the yogurt. Perfect. Probably great for breakfast, too.

Apple Sharlotka - Smitten Kitchen

Butter or nonstick spray, for greasing pan
6 large, tart apples, such as Granny Smiths
3 large eggs
1 cup (200 grams) granulated sugar
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
Ground cinnamon, to finish
Powdered sugar, also to finish

Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four “strips” then sliced them fairly thinly — about 1/4-inch — in the other direction.) Pile the cut apples directly in the prepared pan. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.

Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. (Updated to clarify: Spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.) Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.

Serve warm or cooled, dusted with powdered sugar.

CHICKEN WITH YOGURT AND INDIAN SPICES & BASMATI RICE - Mark Bittman

2012-01-16T16:19:00.000-07:00

My cute nephew and his girlfriend gave me Mark Bittman's How to Cook Everything app for my iPad (which also transferred to my iPhone) and I love it. So, as I sat in the parking lot after spin class scrolling through recipes, I quickly came across this one and lo and behold I had every single ingredient on hand (yes, every one of those spices, thank you Penzey's) and did not have to go to the grocery store--hooray!

I am a fan of Bittman's app--it is super easy and I think I'm going to love trying his recipes. I also made his Rice Pilaf, Seven Ways which was delicious.

Back to the chicken, I subbed chicken thighs for a whole chicken and used more chicken than the recipe called for, so it wasn't quite as saucy as I would have liked. But the flavor was still excellent. It is spicy but the adventurous eight year old twins who live next door gobbled it down, so if you have kids give it a try. Perfect meal for a cold night in front of the fireplace (below 50 degrees here in AZ!) waiting for Downton Abbey.

Makes: 4 servings

Time: About 45 minutes

1/4 cup peanut or neutral oil, like grapeseed or corn

1 whole chicken, 3 to 4 pounds, trimmed of excess fat and cut into 8 pieces, or any combination of parts

1 large or 2 medium onions, sliced

Salt and freshly ground black pepper

1 tablespoon chopped garlic

1 tablespoon chopped or grated fresh ginger or

1 teaspoon ground ginger

1/2 teaspoon cayenne, or to taste

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cardamom

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

2 cups yogurt

Chopped fresh cilantro leaves for garnish

1. Put the oil in a deep skillet with a lid or a Dutch oven over medium-high heat. When hot, add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary; the process will take 10 to 15 minutes. (You can skip this step if you like; heat a tablespoon of oil and go directly to cooking the onions.)

2. When the chicken is nicely browned, remove it from the skillet and turn the heat down to medium. Pour or spoon off all but a tablespoon of the oil. Stir in the onions, along with some salt and pepper. Cook, stirring, until the onions soften, about 5 minutes. Add the garlic, ginger, and spices, along with 1/2 teaspoon freshly ground black pepper. Cook with the onions, stirring, until very aromatic, 2 or 3 minutes. Stir in the yogurt, then return the chicken pieces to the pan.

3. Cover and cook over medium-low heat so that the mixture doesn’t boil, turning the pieces every 5 minutes or so, until the chicken is cooked through,10 to 20 minutes (longer if you skipped the browning step); it’s okay if the mixture curdles a bit. The bird is done when an instant-read thermometer inserted into the thickest part of the thigh reads 155–165°F. Taste and adjust the seasoning, garnish with cilantro, and serve.

Rice Pilaf, Seven Ways

Makes 4 servings

Time: About 30 minutes, plus a little time to rest

Easy, fast, and reliable, pilaf has another bonus: Cooking it in advance (slightly) is not just possible but desirable.

2 to 4 tablespoons butter or extra virgin olive oil

1 cup chopped onion

1 1/2 cups rice, preferably basmati

Salt and freshly ground black pepper

2 1/2 cups stock

Chopped fresh parsley leaves for garnish

1. Put 2 tablespoons of the butter or oil in a large, deep skillet with a lid over medium-high heat. When the butter is melted or the oil is hot, add the onion. Cook, stirring, until the onion softens, about 5 minutes.

2. Add the rice all at once, turn the heat down to medium, and stir until the rice is glossy, completely coated with butter or oil, and starting to color lightly, about 5 minutes. Season well with salt and pepper, then turn the heat down to low and add the stock all at once. Stir once or twice, then cover the pan.

3. Cook until most of the liquid is absorbed, about 15 minutes. Turn the heat to the absolute minimum (if you have an electric stove, turn the heat off and let the pan sit on the burner) and let rest for another 15 to 30 minutes. Add the remaining butter or oil if you like and fluff with a fork. Taste and adjust the seasoning, fluff again, garnish, and serve.

THE ATTENBURY EMERALDS by Jill Paton Walsh

2012-01-10T19:20:00.001-07:00

Yes, I finally finished a book! I've been a bit laid up recently (but am now on the mend) and for some reason could not plow through my current read, Charles Dickens: A Life by Claire Tomalin. Which is a bummer since I had hoped to finish reading the 400 remaining pages!

However, light reading was no problem. So, I loaded The Attenbury Emeralds onto my Kindle and read away. As I've mentioned before, I have a crush on Lord Peter Wimsey and am so happy that Jill Paton Walsh has continued the series created by Dorothy Sayers.

The aftermath of World War II, missing emeralds, murders, and the Wimsey family keeping up with societal changes makes for a satisfying read. I recommend.

CHRISTMAS TRIP TO THE O.C.

2011-12-11T19:36:00.000-07:00

Since October, I've traveled to New York, Washington, DC, Savannah, Charleston, and Orange County. The trips were terrific and while I haven't posted about those trips, I'm posting the most recent trip to California now because every picture is so Christmasy (is that a word?) that I thought you might get some design inspiration from Roger's Gardens and Disneyland.

Roger's Gardens is a destination in itself. My friend Pam thinks admission should be charged (shhhh on that idea) because it is so fabulous. Always impeccably decorated, even the bedding plants are laid out in style.

Love this lady. The wreath elegantly placed on her shoulders looks as dressy as a fur collar.

If I had a real tree, this would be it. I believe it's a Silver Tip and I love all that space between branches. Ornaments could dangle away and really show off for Christmas.

This tablescape is gorgeous. The all white tree looks smashing against the persimmon-colored berries.

Love the combining of various shades of green and brown.

Again, white branches really make the other colors pop.

Santa are all spiffed-up standing in a row.

Green apples are always a favorite of mine. The apples works with any seasonal decor (okay, maybe not Halloween).

The center of this wreath is sharply cut twigs. Gorgeous brown velvet bow ripples along the sides.

This is three different pieces put together - a wood pedestal, a glass vase stuffed with red roses, and a lantern sitting atop.

Can you tell I love anything with that bright green?

Finally, a bit of red.

The permanent train station is also decked out for Christmas. If I had't been traveling by plane, I would have purchased several of those little chartreuse spruce trees to bring home.

Now, believe it or not, the above picture is taken at Disneyland. Yes! Isn't it a clever way to grow and display herbs and salad greens? And wouldn't any one of those pots make a great Christmas gift? I think so.

Sleeping Beauty Castle all decked out.

My family (and friend, Miss Jennifer) and I had a super time roaming around Roger's Gardens. And December isn't December without our family's annual pilgrimage to Disneyland. Hope you picked up some design ideas from the pics above!

TRACKING 2012

2011-12-02T05:00:00.003-07:00

How do you keep track of your doings? I'm always conflicted between paper and devices. Love both. Pluses and minuses for each. I carry two smart phones: iPhone for personal, Blackberry for work. And last year my darling friend Jennifer gave me a beautiful green Italian leather diary (see above). I had admired hers for quite some time. The feel is rich but after a year of use I realize I need something larger for scribbling down more notes.

So, for next year's tracking of my life, I'm giving the good old classic Moleskine a try. Color choices: red or black. Wishing there were a few more options, I picked red.

One of the great things about Moleskine is the price--less than $20. While I would love a beautiful Smythson, specifically this one:

Moleskine wins (for now).

POST THANKSGIVING TREAT - Cranberry Sauce and Yogurt

2011-11-30T07:54:00.001-07:00

Second shelf of fridge. Half empty container of Fage Greek yogurt. Half empty container of Trader Joe's Fresh Cranberry Sauce. Hmmm, wouldn't that be a good pairing?

Why, yes, it would be very good. Sweet, tart, creamy, no fat, not too many calories (ok, yes, there is sugar in that sauce). Breakfast? Afternoon pick-me-up? Dessert? Yep. It can be whatever you need it to be.

Head to Trader Joe's before the cranberry sauce is gone--it is seasonal.

LATEST OBSESSION - MZ Wallace Navy Bedford Bianca

2011-11-20T19:19:00.001-07:00

I love bags. Actually, that is an understatement. I obsess about bags. All sorts. Clutches, satchels, totes, shoulder bags, cross body, you name it, I love it.

I first heard about MZ Wallace from my friends Kathleen and Liz. They heard about it from Liz's sister, Diane. I tell you this because I haven't been able to find this brand in AZ. Nylon bags with leather trim--really? Yes. Lightweight when empty. Super for travel. Cleans up beautifully. Fun colors with--Yes!--contrasting interior lining. Not black. Doesn't it drive you crazy to dig around the bottom of a black interior bag? It does me. I love a light to medium color on the inside--much easier to find that lipstick that jumped out into the depths of my bag from the safety of my cosmetic pouch.

The bag pictured to the left is my latest obsession. It is a rich navy blue, with black leather straps, and a bit of red peeking out of the leather seams. The interior is a light taupe color. And it comes with a nice strap to wear it as a cross body bag which is perfect for traveling. The photo does not do it justice. I've seen it in person in the teeny tiny upper east side shop in New York. Loved it in the light tan color but wanted it in something a bit more rich looking. This navy should do it.

So, since I absolutely can't justify a new bag. Well, a full-priced bag, I should say (I can pretty much rationalize anything), I will have to wait until I find a decent discount on this one. But I'm dreaming of taking it on my next out-of-the-country trip knowing it will be the perfect bag. How long can I wait?

A RED HERRING WITHOUT MUSTARD - Alan Bradley - Book Review

2011-11-15T17:17:00.000-07:00

Flavia de Luce is a smart little chickadee. This is the third in the Flavia de Luce novels and I find the stories to be a treat. I want to swoop in and tell her bratty sisters to stop it and play nice. I would like to smack her detached Father and tell him to wake up! Yes, your wife has moved on to the next life but, really, get a grip and start paying attention to these three girls you have. In other words, I become an engaged reader and that is usually a good sign.

You don't have to read the books in order but I do think it helps since 11 year old Flavia looks back a few times at previous incidents. She snoops around on her trusty bicycle, Gladys, solving crimes in her little village of Bishop's Lacey and spends time in her laboratory at her ancestral home, Buckshaw, plotting ways to seek revenge on her two older sisters. Anyway, Alan Bradley has written a fine series that I recommend.

SPICY PULLED PORK - Pioneer Woman Cooks PARMESAN-ROASTED BROCCOLI - Barefoot Contessa

2011-11-13T16:55:00.005-07:00

Another yummy shredded pork dish. Not too saucy but I think that's because I should have doubled the ingredients since I practically doubled the amount of pork used. But, it was delicious and not too spicy.

Spicy Pulled Pork - Pioneer Woman Cooks

Ingredients

4 pounds (up To 7 Pounds) Pork Shoulder (I used a 12 pound Pork Shoulder, had tons of leftovers)
1 teaspoon Dried Oregano
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1 Tablespoon (to 2 Tablespoons) Salt
Pepper To Taste
3 cloves (to 4 Cloves) Garlic
1 Tablespoon (to 2 Tablespoons) Olive Oil
2 Tablespoons (to 3 Tablespoons) White Wine Vinegar
1/4 cup Brown Sugar
1 whole Onion
Lime Wedges

Preparation Instructions

Rinse and pat dry the pork shoulder.

Add dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar into a food processor or blender.

Cut one onion into quarters and put it in the food processor with the spices. Blend mixture until totally combined and then pour it over the pork shoulder.

Rub it into every nook and cranny of the meat, tucking it under folds an in crevices.

Place the pork into a roasting pan or Dutch oven and add a couple of cups of water. Cover tightly and roast pork at 300º for several hours, turning once every hour.

When it is fork tender, crank up the heat, remove the lid, and roast it, skin side up for another 15 to 20 minutes to get the skin crispy. When it’s done, let it rest for 15 minutes before shredding.

Shred the pork shoulder (two forks work well). When it’s all shredded be sure to pour the juices all over the meat.

The broccoli wasn't quite the hit I had hoped for. It was waaaay too lemony. Next time I would skip the lemons altogether. Garlic, parmesan cheese, pine nuts, and basil were enough of a pick me up to the broccoli and the lemon was just too tart. If I make it again without the lemon, I'll let you know.

PARMESAN-ROASTED BROCCOLI - Barefoot Contessa

Ingredients

4 to 5 pounds broccoli

4 garlic cloves, peeled and thinly sliced

olive oil 1 1/2 teaspoons

kosher salt 1/2 teaspoon

freshly ground black pepper

2 teaspoons grated lemon zest (too much lemon zest for my family)

2 tablespoons freshly squeezed lemon juice (too much lemon juice for my family)

3 tablespoons pine nuts, toasted

1/3 cup freshly grated Parmesan cheese

2 tablespoons julienned fresh basil leaves (about 12 leaves)

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks.

Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.

Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with

5 tablespoons olive oil. Sprinkle with the salt and pepper.

Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.Remove the broccoli from the oven and

immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

THE GREATER JOURNEY - David McCullough

2011-10-28T19:03:00.000-07:00

Loved this book. I am asking you, pretty please, go and buy/checkout/download this book. Anything David McCullough writes works for me. The Greater Journey Americans in Paris is his latest work that I had a hard time putting down. We learn about the Americans who visited Paris for various lengths of time between 1830 and 1900 to perfect their craft. The list of recognizable folks is eye-popping. Name after name of people you will recognize makes it so much fun to read: Samuel Morse; Henry James; George Healy; James Fenimore Cooper; Nathaniel Hawthorne; Mary Cassat; Augustus Saint-Gaudens; Henry Wadswroth Longfellow; Oliver Wendell Holmes; Harriet Beecher Stowe; and John Singer Sargent. The list goes on and on.

Getting to know about the relentless work of American minister to France, Elihu Washburne, was in itself worth a read. Even the source notes are interesting. I highlighted many quotes in this book but instead of noting them in this review (because I would end up quoting the entire book), I promise you will enjoy this book. If you don't, you'll learn something anyway so it won't be a waste of your time.

Five stars from me. (Of course, I don't really review on a "star" basis, but if I did.....)

CREAMY PUMPKIN-PEANUT SOUP

2011-10-22T15:13:00.003-07:00

Don't know where this recipe originated from but I was lucky enough to receive it from my friend, Kathleen, who raved about it. I made up a quick batch today for lunch having all the ingredients on hand except for the garnishments which I skipped. This is a great Fall soup even though the high today here in sunny (perpetually so) AZ is 92 degrees.

Creamy Pumpkin-Peanut Soup

Prep Time: 10 minutes

Cooking Time: 20 minutes

2 tsp vegetable oil

1 small onion, chopped (1 1/4 cups)

3 cloves garlic, smashed

1/4 tsp ground turmeric (you can substitute ground mustard and saffron, per Kathleen)

1/2 tsp paprika

1/2 tsp chili pepper flakes

1 can solid-pack pumpkin puree (15 oz)

1 1/2 cups low-sodium chicken or vegetable broth

1 jar roasted red peppers (7 oz), drained, 1 tablespoon chopped and reserved for garnish

1/3 cup smooth reduced-fat natural peanut butter

1 tsp sugar

1/2 tsp salt

1/4 tsp freshly ground black pepper

1 Tbsp fresh lemon juice

1/4 cup reduced-fat sour cream

2 Tbsp chopped roasted peanuts

2 Tbsp chopped scallion greens

1. Heat oil in a 4-quart saucepan over medium-high heat. Add onion and cook, stirring, until golden, about 10 minutes. Add garlic and cook an additional 2 minutes.

2. Add turmeric, paprika, and chili flakes; stir. Add pumpkin puree, broth, peppers, and peanut butter; whisk to incorporate and bring to a boil. Reduce heat, simmer for 5 minutes, then stir in sugar, salt, pepper, and lemon juice.

3. Transfer to a blender or food processor and puree until smooth. Divide among 4 bowls and garnish with sour cream, peanuts, reserved chopped peppers, and scallion greens.

Makes 4 Servings.

Per serving: 270 cal, 18 g fat (4 g sat), 22 g carbs,

450 mg sodium, 4 g fiber, 10 g protein

PEACH CRISP WITH MAPLE CREAM SAUCE - Pioneer Woman Cooks

2011-10-08T06:00:00.000-07:00

I've made so many fruit crisps, cobblers, etc. that were all delicious. But what sets this recipe apart is the luscious maple cream sauce that is swirled around a scoop of this peach crisp. Any leftover sauce could be drizzled atop a hot bowl of oatmeal the next morning, but who would ever do that?

Ingredients

5 whole To 6 Whole Fresh Peaches (best When Not Overly Ripe Or Soft)
1 cup Flour
1/2 cup Sugar
1/2 cup Light Brown Sugar, Firmly Packed
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Salt
1 stick Butter (1/2 Cup)
1/2 whole Lemon
7 Tablespoons Real Maple Syrup, Divided
1-1/2 cup Whipping Cream
3 Tablespoons Light Corn Syrup

Preparation Instructions

In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed.

Peel peaches into a bowl. Add the zest from half a lemon. Squeeze juice from lemon half and stir in with peaches and zest. Add 2 tablespoons real maple syrup to peaches, stir well.

Pour peach mixture into a small pan (8” or 9” square) and cover evenly with crumb topping. Cover with foil and bake at 350ºF for 15 minutes. Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top. I broiled the top for about 2 minutes because our family loves the almost burned brown sugar that dots this yummy dish.

Maple Cream Sauce:

Pour whipping cream into a saucepan. Add 5 tablespoons real maple syrup, 3 tablespoons corn syrup and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes. Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle sauce over peach crisp. Serve warm.

CHICKEN, QUINOA, AND GREEN-OLIVE STEW - Sunset Magazine

2011-10-01T12:38:00.000-07:00

In honor of our official entry into the "ber" months (yea for October!), I made a new soup recipe today from Sunset Magazine. Yes, it is 97 degrees today, but I'm pretending there is a chill in the air.

The ingredients were a new combination for me--I've never made anything combining green olives and orange zest, but it works. It is spicy so if you aren't one to enjoy a slight burn on the tongue, you may want to back off the chile powder and cayenne. I made the recipe as is without any changes and savored every bite. Technically it's called a stew, but it seemed more soup-like to me. It's now my sister's new favorite soup recipe. Go forth and make.

Ingredients

4 cups reduced-sodium chicken broth
2 pounds boned, skinned chicken thighs
2 tablespoons extra-virgin olive oil
1 large white onion, finely chopped
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano (preferably Mexican)
3 garlic cloves, minced
1/2 teaspoon ancho chile powder
1/2 teaspoon cayenne
1 cup chopped ripe plum tomatoes (about 2 large) or fire-roasted diced canned tomatoes
2 teaspoons orange zest
1/2 cup quinoa
1 cup cooked chickpeas (garbanzos), rinsed if canned
1 cup pimiento-stuffed small green olives

Preparation

1. Bring broth to a simmer in a large, heavy-bottomed pot over medium-high heat. Add chicken and lower heat to a simmer. Cook chicken, covered, 15 to 20 minutes, or until cooked through; transfer to a plate. Pour broth into a large bowl and set aside. Wipe out pot.
2. Add oil, onion, and salt to pot and cook over medium heat until onion softens and is starting to brown, about 10 minutes.
3. Stir in cumin, coriander, oregano, and garlic; cook 2 minutes. Add ancho chile powder, cayenne, chopped tomatoes, reserved broth, orange zest, and quinoa. Reduce heat and simmer, covered, until a white ring appears around each quinoa seed, 10 to 15 minutes. Meanwhile, shred chicken.
4. Add shredded chicken, chickpeas, and olives and heat through.

PEACHES & GREEK YOGURT

2011-09-29T17:39:00.001-07:00

Utah peaches, Greek yogurt, agave syrup.

Yes.

(A sprinkling of toasted almonds would be a lovely addition.)

JENNIFER'S RED PEPPER CHICKEN AND BLACK BEAN SOUP

2011-09-26T19:32:00.000-07:00

My darling friend, Jennifer, was at my home the other night and told me about a new soup concoction she came up with that started with a box of roasted red pepper and tomato soup. The soup is delicious on its own but one night she worked her magic (she tweaks everything) and added a little pizazz to the soup. Pre-cooked chicken, canned black beans, and brown rice were tossed in and it was a hit. So, I did the same. (I subbed leftover Basmati rice for brown rice.) Sooo good and easy--one pot cooking!

LATEST OBSESSION

2011-09-22T17:58:00.000-07:00

Really. I love these boots and wish I had an excuse to own a pair out here in sunny, dry, Arizona.

These boots would make me feel as if I had a country estate that needed my ever watchful eye. I could roam the grounds for errant sheep, survey blown down trees, and wave to the hikers as they pass along the public footpath that would cross my property. My boots would always be ready for me propped just outside my back door where they would not be rotted from the sun/heat or housing a sleeping scorpion.

I first eyed these about a year ago whilst in England. Le Chameau, made in France. I know, why would I prefer French rubber boots over the English-made Hunter boots? I don't know, but I do know that the Le Chameau brand is worn by a lot of the English gentry (to which I aspire), so that's good enough for me. Then again, Hunter boots are also worn by the English gentry. And, I haven't tried either brand on my Cinderella feet.

Last month, a darling blogger, Jeanne from Finding My Way in England, posted about the dilemma of which exact boot to choose. And then I noticed the Duchess of Cambridge also wearing the French boots. Suddenly I was googling away to find all the options. But, I'm a classic sort of girl and would opt for the green rubber, nothing fancy, boots. I'm also practical (usually) and realize that I have absolutely no excuse to wear these. Sadly, my old green Croc's are just right for an Arizona, non-irrigated backyard. Drats.

QUICK DINNER

2011-09-18T17:20:00.000-07:00

It's been crazy busy the last two weeks. Haven't tried any new recipes, haven't finished any books, and haven't finished planting my fall gardens. But! I wanted to share a new favorite find--love these salmon burgers from Costco. Wild Alaskan salmon, not farm raised. 170 calories, 9 grams of fat, 20 grams of protein. Love.

I just pan fry these babies direct from the freezer in about one teaspoon of blood orange olive oil in a non-stick pan, sprinkle a little lemon pepper on both sides, and then cook the patties for 4 minutes on each side. Excellent. If you're interested, you can find them in the frozen food section at Costco. I highly recommend for a quick, delicious, and healthy meal.

Enjoy!

A PENCIL PLANT TRANSPLANT

2011-09-03T10:47:00.005-07:00

We have a crazy, wild pencil cactus plant on our patio. I took a cue from my friend Robby who took a cutting from her also out of control plant and plopped it into a clear vase filled with water, seashells, and stones. Easy peasy. I did the same sans the seashells and love the living, sculptural look sitting on my desk. Eventually, roots will form and twirl into a sort of nest hovering above the stones. I'll snap a pic and report back when that happens.

My new arrangement cost me $0 since I already had the plant, the vase, and the stones. Yea!

P.S. If you live nearby I would be happy to give you a clipping from my crazy patio plant.

P.P.S. As noted in the comment section (thanks, Bonnie!), when the stem is cut there is a milky white substance that can be an irritant. I rinsed the stem until the white substance stopped flowing and then washed my hands with soap and water. I didn't have any problems.

THE PROVINCIAL LADY IN AMERICA - Delafield - Book Review

2011-08-31T07:38:00.001-07:00

After reading three of E.M. Delafield's "Provincial Lady" diary books, I'm thinking the BBC should produce a television series based on these light hearted stories (written in the 1930's) so that we could all settle down to watch on a Sunday night via our local PBS stations. I'm not good at casting (except I've always thought Gabriel Byrne would have been the best Sirius Black in the Harry Potter movies) so I don't have a particular actress in mind (any thoughts, please share).

Written in diary format, our "PL"observes all the goings on with her dry humor comments thrown in for a bit of a laugh. This time, PL is on her way to America for a book tour. We're never told what the book is about (or her name, for that matter) but it is fun to read her interactions with the various people she meets while touring.

Sprinkled throughout the book is a series of queries and memo's to herself, such as this one: "Take cast-iron resolution before I sleep never to make either of the dear children subjects of long conversations with strangers. ( Mem: To let Robert (husband) know of this resolution, as feel sure he would approve of it.)

The Provincial Lady in America was the perfect book following the serious read about William Pitt the Younger.

As an aside, I bought a used copy of this book through Abe Books. But when I opened the book and saw "DISCARDED" in big bold letters, I gasped. What?! Discarded?! That kind of hurt my feelings--the book condition was almost perfect and the story delightful. Well, all I can say is thank the dear heavens for Abe's and all those glorious second-hand bookstore owners. Discarded indeed.

THE LUNATIC EXPRESS - Hoffman - Book Review

2011-08-26T17:41:00.001-07:00

My friend, Alison, thought the premise of this book was so crazy and interesting that she recommended it as a must read. Carl Hoffman's The Lunatic Express is ludicrous and a fun read (as long as you don't picture yourself on the various modes of transportation described as I sometimes did).

Mr. Hoffman is a journalist who has traveled the world for his craft. Then, because life wasn't challenging enough, he came up with the idea to travel the most disaster-ridden modes of transportation in the most underdeveloped and poor countries on the planet.

Did you know that Latin American roads are considered the most dangerous with 1.2 million people a year killed in accidents? I did not. "The buses of Peru, Ecuador, and Bolivia were particularly legendary for horrific crashes, often involving coaches plunging off cliffs, like the one in Peru in December 2006 in which a packed bus plunged into a 1,640 foot gorge, killing forty-five of the forty-seven passengers." So, of course, he takes a bus ride but at least selects Bogota, Columbia where the bus companies have to post accident and fatality reports publicly. What a comfort.

Hoffman takes the planes that have no maintenance inspections, the boats that overload beyond capacity, the crime-ridden trains (also overloaded), and of course the buses which routinely slide off cliffs in mudslides. The people who board these death-traps are poor and have no other choice to get to their jobs or wherever they need to be going. And combine the high risks with the discomfort of overcrowding, cigarette smoke, heat, humidity, trash, and what I would imagine to be pretty heinous smells, makes one appreciate any length of commute here in the U.S.A.

Most of Hoffman's fellow passengers are pretty good natured (not the thieving criminals who are often on board) and at times are helpful to him--sort of taking him under their wing. But, really, I am missing that risk-taking gene that Hoffman must have in abundance. Because there isn't one ride in this book I would want to experience.

Also included are interviews with the passengers who survived some of these horrific accidents. And those stories are heartbreaking.

While at times the stories seem repetitive, overall I enjoyed reading about Hoffman's experiences and grateful I didn't have to live them.

WILLIAM PITT THE YOUNGER - Hague - Book Review

2011-08-22T03:54:00.006-07:00

I've always been intrigued by William Pitt, the youngest Prime Minister (age 24) in the history of England. My friends, Lisa and Vic, recommended this book to me and I received it in near perfect condition from Abe Books (love that site).

William Pitt was Prime Minister for 19 years during tremendously turbulent times in Britain. Starting in 1784, he picked up the mantle just as the American War of Independence (funny, we commonly refer to it as the American Revolution) was ending and during his leadership had to deal with the broken down finances from that war and then head right into the French Revolution, Napoleonic Wars, Irish rebellion, and the disaster of the East Indian Company. Oh, and let's not forget the madness of King George.

So many familiar names from that era are scattered throughout the book: William Wilberforce, Charles James Fox, Georgiana the Duchess of Devonshire, Admiral Nelson, Warren Hastings, Catherine the Great, really too many to name.

What I like about Pitt is his discipline and focus to help his country. He loved his country and did not view his work as a sacrifice. He was a serious minded leader who rarely took time off. His speeches and writing were eloquent. In a speech in the House of Commons in 1797 attacking the French Directory (French leaders), Pitt declared, "There is one great resource, which I trust will never abandon us, and which has shone forth in the English character by which we have preserved our existence and fame, as a nation, which I trust we shall be determined never to abandon under any extremity...that we know great exertions are wanting, that we are prepared to make them, and at all events determined to stand or fall by the laws, liberties, and religion of our country." He died far too young, at the age of 45, from terrible stomach issues that would be easily treated in this day.

Some history books read as a homework assignment. But, this was not tedious. I did have to re-read paragraphs at times because of direct quotes which when written in the 18th century style are sometimes hard to understand the first time around. I highly recommend this book.

William Hague, the author, is the current British Foreign Secretary and an excellent writer. William Pitt the Younger was published in 2004.

SPICY CAMPANELLE WITH MUSHROOMS AND ONIONS

2011-08-19T07:08:00.000-07:00

Don't you love it when ingredients come together in your head and then actually tastes as good as what you imagined? This dish did just that. Even the little kiddos next door loved it.

(Forgive the boring name for this recipe--I am terrible about coming up with clever names for people, recipes, etc.)

1 lb Campanelle pasta
Garlic olive oil
1 small sweet onion, chopped
1/2 pound mushrooms, chopped
1 teaspoon (or more) crushed red pepper flakes
Kosher salt
Freshly ground pepper
1/2 cup pasta water
Freshly shaved Parmesan

Heat oil in sautee pan. Add onions, cook for 5-7 minutes until soft. Add mushrooms, red pepper flakes, salt and pepper. Cook for 8-10 minutes until vegetables almost caramelized.

Boil pasta according to instructions. After pasta is finished cooking, remove 1/2 cup pasta water and add to mushroom onion mixture, stir. Drain pasta (do not rinse). Add pasta to mushroom onion mixture and stir. Add Parmesan to dish, let melt. Serve with extra Parmesan.