Monday, August 31, 2009

Busy Monday Morning-First batch out of the canner

I got clothes washing and ready to hang out on the line.

I got one batch of pears out of the canner, and another one ready to get processed.

My stove looks like a "factory" this morning-lol

51709616.jpg pears picture by kathyinozarks

51709615.jpg pears picture by kathyinozarks

Sunday, August 30, 2009

This has been Great Grilling Weather-eggplant recipe

With these fabulous cooler temperatures here in the ozarks, I have been able to grill outside every night now for over a week. I love that.

Tonight I grilled a T bone steak from Angel Foods, these are always so big that all we need is one for the two of us, and still have left overs, I don't eat alot of meat at one sitting-am happy with just a few bites.

Last night I made our first grilled hamburgers-love those, and I just use simple salt free herb and spice blends from Penzeys-my favorite place to buy all my kitchen spices.

We also received an eggplant from a friend's garden-so I made that tonight along with a big chefs salad, and my own fresh tomatoes-I have a plant still producing a few tomatoes.

I like fresh eggplant just maybe a couple times a season. I don't like all the sauces and cheeses that are usually used with these, I like just a fresh taste for my homegrown veggies.

I have found my favorite recipe for fixing eggplant from chef Mario Batali.

So-lol-thought I would share this recipe, as I just love it for eggplant

It comes from Mario Batali's book Molto Italiano

The recipe calls for those wonderful Japanese eggplants, but I usually get one of those regular ones most raise. If it is on the small size will still work great with this recipe.

Sauteed Eggplant Melanzane in Padella

Makes 6 servings

I usually cut this down to handle one small eggplant

6 medium Japanese eggplant

1/4 cup extra virgin ollive oil

2 scallions, thinly sliced

2 tablespoons chopped fresh thyme

2 tablespoons balsamic vinegar

salt and freshly ground black pepper

1. Trim the stem ends from the eggplant and cut each one lengthwise in half (if you are using the regular eggplants-I peel them and cube them)

2. In a large skillet heat the olive oil over medium heat until smoking. Add the eggplant and cook, stirring occasionally until softened, 6-8 minutes. Add the scallions, thyme, and vinegar and cook until the vinegar evaporates. Remove from the heat and season. Serve hot or at room temperature.

This recipe reminds me of portobello mushrooms-so good.

I found this photo-these varities are the best-as they are more tender and can usually eat the skins too

Saturday, August 29, 2009

Pumpkin Raisin Scones

I just made this recipe, found it in Family Circle magazine, and they posted it online too.

I changed the flour to a gluten free mix and spelt flours, these are excellent, nice and moist, and not too sweet. I used currents instead of the raisins, and loved the crystallized ginger in these. Excellent recipe.

Pumpkin-Raisin Scones

Ingredients

  • 3 cups all-purpose flour
  • 2/3 cup plus 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon chopped crystallized ginger
  • 4 tablespoons cold unsalted butter, cut into small cubes
  • 1 cup canned solid-pack pumpkin
  • 3/4 cup buttermilk
  • 1 egg
  • 3/4 cup regular or golden raisins

Directions

1. Heat oven to 400�. Line a baking sheet with parchment paper or a silicone baking-sheet liner.

2. Combine flour, 2/3 cup of the sugar, the baking powder, baking soda, salt and 1/2 teaspoon of the crystallized ginger in a large bowl. Add butter; mix with pastry blender until mixture resembles coarse crumbs. In a small bowl, whisk together pumpkin, buttermilk and egg. Gently stir into dough, along with raisins.

3. Drop dough by 1/2-cupfuls onto prepared sheet, about 2 inches apart. In a small bowl, stir together remaining tablespoon sugar and remaining 1/2 teaspoon chopped crystallized ginger. Sprinkle sugar-ginger mixture evenly over dough.

4. Bake at 400� for 16 minutes or until golden brown. Remove to wire rack and let cool slightly. Serve warm or at room temperature.


Friday, August 28, 2009

I'll be Busy Canning and Dehydrating Soon

51709605.jpg picture by kathyinozarks

I got a call from the amish store this morning that the bartlett pears were in. I was so happy to get the call cause I missed getting signed up, and the girl told me she would put me down on the list in case of extras coming in or cancelations.

I called back and said I would love to have 2 boxes of pears if they had an extra. He said he wasn't sure yet. When we got there they had me down for 2-yeh! This will can up alot, and fill the dehydrators too, plus some eating. Glad they are not ripe yet, so will give me time to wash up a bunch of jars. These are alot smaller in size than last years pears, but that's ok

I love canning up peaches and pears in pints for the winter, such a nice treat for a snack in the evening or for dessert.

Larry went to the saw mill where we always go, as he needed some more cherry and hickory for my kitchen cabinets. We were in luck as he had alot of seconds he wanted to sell. We also picked up a little more walnut so we would be sure to have enough for the living room floor. We filled the back of the pick up for $60.00-Larry got him down from a deal of $100.00 for the load to a really good deal that we could afford. We only buy now from this one amish family, so he takes good care of us.

Looks like the sun is not going to shine today, but thats ok, we always welcome the rains for the cool downs and to fill up the ponds.

Now I better get the vacum out and start cleaning, the day is half over already-lol

Wednesday, August 26, 2009

Coffee Recommender from friend Sea Nymph

This was a cool quiz http://www.cariboucoffee.com/page/1/coffee-recommender.jsp

I had two answers for one of the questions so I did it twice, and got the same results. This fit me as we love the darkest roasts of coffee.

Your Flavor Profile: Smoky & Robust

Your preference in marshmallows suggests that you like...
A darker roasted quality. Deep, smokey caramel and hints of syrupy-ness.

Your preference in fruit suggests that you like...
Sweet and rich flavors with a bare hint of brightness

Your preference in wine suggests that you like...
Fruity, pure flavors with a moderate body

Your preference in alcohol suggests that you like...
Searching for nuance among heavier, oakier, and peaty flavors.

Here are coffees that match your flavor profile.

feature_n_sampler4_darkroasts

Dark Roast Sampler

For the Smokey & Robust flavor profile and includes Mahogany, Obsidian and French Roast.

Tuesday, August 25, 2009

A Little Craft Project- Sewing up your Own Purse, Tote, Bag

Making your own purses, bags and such are the rage right now. When ever I get a quilting catalog there are always lots of purse patterns-and I think those patterns are just too expensive. Especially when there are lots of free patterns available online.

Here are some links I found:

http://sewing.about.com/od/bagstotespurseproject/Free_Bags_Totes_Purse_Sewing_Projects.htm

http://madebyrae.blogspot.com/2009/02/free-buttercup-bag-sewing-pattern.html

http://henriettashandbags.com/free-handbag-patterns.html alot of unique ideas here

http://www.straw.com/cpy/free_bag_patterns.html lots of knit and crochet patterns,also felted

This one is really cute:

Click on Pattern for the pdf instructions

And here is a cute one made with tea towels: http://www.themikkelsens.net/sarah/journal/2008/01/tea-towel-tote-tutorial-and-giveaway.html

So go check out your stash and have fun making a little bag or purse-a great gift item a well

Monday, August 24, 2009

A Little Chocolate for Tuesday?

Chocolate Earth Balls

Makes about 30

Kids love making and eating these chocolate earth balls, a less fancy version of grown-up truffles. The best part? No baking required! From The Whole Foods Market Cookbook.

Ingredients

1 cup peanut butter
1/3 cup honey
2 teaspoons carob powder or unsweetened organic cocoa powder
1/2 cup raisins
3/4 cup unsweetened shredded coconut, divided
1/2 cup semisweet chocolate chips
1/4 cup sesame seeds
1/4 cup finely chopped nuts (walnuts, pecans, etc.)

Method

Before measuring the peanut butter, stir it up well.
Mix the peanut butter, honey and carob or cocoa powder until well combined. Stir in the raisins and 2 tablespoons of the coconut. Stir in the chocolate chips. Refrigerate for 1 to 2 hours.

Place the remaining coconut, sesame seeds and nuts into 3 separate bowls. Using a spoon, scoop small heaps of the peanut mixture from the bowl; roll into 1 1/4-inch balls. Rolling is easier if you form a rough ball, roll in the coconut, and then continue rolling into a more perfect shape. Roll each finished ball in more coconut, sesame seeds and chopped nuts. Arrange the balls on a plate, cover loosely with plastic wrap and refrigerate for at least 30 minutes.

Nutrition

Per serving (1 each/22g-wt.): 110 calories (70 from fat), 8g total fat, 3g saturated fat, 0mg cholesterol, 40mg sodium, 10g total carbohydrate (2g dietary fiber, 6g sugar), 3g protein

Healthy Mondays-a recipe

Yogurt Honey Health Muffins

Makes 24 mini muffins

This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. The addition of yogurt not only makes these muffins moist, but helps them stay fresh in an airtight container for up to three days and still taste wonderful. If cake flour is not readily available, all-purpose flour can be substituted. The muffins will be slightly denser, but will taste just as good.

Ingredients

1 1/2 cups cake or whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
4 1/2 teaspoons sugar
2 tablespoons rolled oats
1 tablespoon diced dried cranberries
1 tablespoon diced dried apricots
1 tablespoon unsalted sunflower seeds
1 teaspoon grated orange zest
1 tablespoon toasted bran
1/2 cup nonfat yogurt
1/4 cup honey
1 teaspoon vanilla extract
8 tablespoons (1 stick) unsalted butter, melted
2 eggs

Method

Preheat oven to 350�F and grease a mini muffin pan.

In a large mixing bowl, sift together the flour, baking powder, baking soda, salt and sugar. Add the oats, cranberries, apricots, sunflower seeds, orange zest and bran and mix to combine.

In another bowl combine the yogurt, honey, vanilla, butter and eggs and stir until the ingredients are well blended. Pour the yogurt mixture into the dry ingredients and stir to mix, just until all ingredients are incorporated. Take care not to overmix.

Fill muffin cups two-thirds of the way with batter. Bake for approximately 20 minutes or until golden and cooked through.

Nutrition

As provided in Lunch Lessons: Changing the Way We Feed our Children Per serving: 95 calories (39 from fat), 4g total fat, 3g saturated fat, 31mg cholesterol, 191mg sodium, 12g total carbohydrate (0g dietary fiber, 12g sugar), 2g protein

This recipe is from Whole Foods Market, only problem I have with this recipe is a whole stick of butter-I would suggest 1/2 cup good quality light oil and 1/2 cup sugar free applesauce instead This would adapt well for gluten free-use an all purpose gluten free baking flour mix, or if you can use spelt flour would be great here too. Just start out with less flour called for, and add in a little at a time til dough looks "right"

Sunday, August 23, 2009

Good Morning Sunday

Coffee is on, Tea too

Scones?

Promises to be another fantastic day here in the ozarks, fall like temperatures for another day, and then more hot days to come this week. Hope to get another day in of yard work.

Enjoy your Sunday

Wednesday, August 19, 2009

Just Finished Up with a New Bag

Now these are fun to make and could be addictive-lol

These were a pair of shorts not denim, but made out of a strong cotton, was lined, and had character with all the pockets. I took the hem out of the lining to get more length, pressed well, sewed a couple seams, and then sewed the lining across the bottom to the main shorts edge. These are a size 14 so a big waist and big opening for a bag-could be used as a purse, or a project bag, or market bag too.

I had also picked up this macrame belt and the beaded embelishment,went perfect with this.

What do you think?

51709561.jpg new bag I made aug. 2009 picture by kathyinozarks

Ideas for Jeans Bags

I was browsing online for more pattern ideas for bags made with jeans. Haven't found much that was different or that I liked. But I did find several photos for ideas.

the biggest challenge for me is the handles,(as I don't like sewing threw them on my machine)

I picked up a couple jean shorts at the resale shops today for 1.00 each-so will see what I can come up with next. There is some really cute bags out there.

Monday, August 17, 2009

Look What my Friend Sandy Made for Me

51709560.jpg made for me by Sandy picture by kathyinozarks

Isn't this gorgeous?

When Sandy and I went to that swap last month, we stopped at a booth that had lots of needlework things and lots of magazines, kits etc. This kit was from England and cost me $3.00-such a deal. I fell in love with the colors and the sheep-cause it will go in my craft room with my weaving and spinning things.

Problem was I don't do cross stitch-Sandy says I will make it for you-She finished it and gave it to me today. I just LOVE it

My Jeans Market Bag

front of bag:

51709556.jpg picture by kathyinozarks

Back of bag

This bag is all washed up and dried now, and ready to mail off tomorrow morning for my friend.

I really like the way it turned out.

I used a pair of purple shorts, then opened up the hem seams, and opened up that inner seam.

I then sewed seams that, you see under the zipper, and same spot in the back kinda at an angle to make those seams straighter, then laide it on the cutting mat-with a ruller made the bottom straighter, then I trimmed those seams back to an inch or more and clipped to make raggy-seams were sewn so would be raggy in the front.

I then went thru my huge jeans stash, found a pant leg and cut a long rectangle out of it, then fitted that into the bottom, I like this better than just sewing a straight seam across-gives more room in the bag, and just looks alot nicer too. I wish I would have had a pink or another purple jeans to cut for this, but just had two pairs of shorts and will make those into bags too.

I then went thru my stash to find purples and pinks, and found those old time veggie and fruit blocks, chose two that had the most purple in them, sewed around the edges-along the line that was already there to make the block framed, with pink thread, and then clipped that too so it would be raggy after washing.

Then I found these little vintage squares that Sandy took apart for me-bought them at a sale, and hand stitched it to the top of that front pocket. Gave the bag a little more femine touch and the colors matched the label of the jeans that were on the back.

Then for the handle, I did not want to sew thru 4 thickness' of jeans fabric to attach it-did that with mine-and just too hard on my good sewing machine.

So I went thru my jeans stash again, I take off the waist bands, and found two waitbands same length-resewed the edges together (belt loops taken off first) with purple thread, and then I buttoned them together and put thru the belt loops on the bag-and yeh!! a cool handle

I am off to show Sandy and find out what she thinks of this bag.

A Little Healthy Mondays Post This Morning-Summer Breakfast

I found some nice links with tips and recipes for a healthier summer breakfast:

http://www.sheknows.com/articles/809668.htm this is a good one

http://www.lovehealthyliving.net/2009/06/summer-breakfast-smoothie.html I love breakfast smoothies-a nice one here-for gluten free leave out the oats

http://stanford.wellsphere.com/healthy-cooking-article/easy-breakfast-recipes-for-summer-breakfast-fruit-parfaits/20604 breakfast fruit parfaits

http://blog.superhealthykids.com/2009/06/summer-breakfast/ don't forget the kids-nice ideas for grown ups too

smoothies are so versatile-be creative-make what you like-any fruits, V8 juice even if you don't want or like the sweet taste, added to a good protien base-or use soy milk, or fat free milk, yogurt-just make it!

Have a Wonderful New Week-a Little Coffee?

Stock Photo titled: Woman Enjoying A Coffee On Garden Patio, USE OF THIS IMAGE WITHOUT PERMISSION IS PROHIBITED

(Found this pretty stock photo online)

Saturday, August 15, 2009

Slideshow of our Creative Day

This was a nice day, and fun! We got everything set up-tables and such by 9:30 am and finished up around 3:30 in the afternoon.

We didn't get to the crayons-thank you Sousonne for all the information, we will be ready for those next time.

I prewashed everything in a special pre dye soap and chose muslins, white and unbleached, rayons, some pieces I had just rust dyed, some odd little cotton scraps I had too, Sandy worked with white muslin, and unbleached muslin.

We played with the Setacolor paints I picked up for the 5.00 by Pebeco. They are meant to be in the sun to work, or sun lamps have to be used if doing inside. At first I was worried we were not going to have enough sun, but when it did come out it stayed most of the afternoon. We also had just enough breeze to make it nice, and was in the high 80s and not the 90s which was good too.

I have done a little natural dying, and also have done quite a few pieces now dyed with the acid dyes, but have never tried anything like this. The results are immediate almost, not like having to wait 24 hours to set with the acid dyes, and then still have to wait for final results after going thru all the rinising and the wash cycle.

With this process, once you lay on the stencils over the wait paint-when the fabric is almost dry-you see the results. I think our best pieces were the first couple we each did. We also tried a new technique-using salt. The finer salt makes the colors run-especially if you spray water over the salt-I kept forgetting to do this. If you don't spray it with water than you get more of a dot effect on the fabric instead of the "running" Sandy's pieces were just wonderful with this technique.

Another thing we learned is the leaves worked great, and the plastic stencils worked great, but the fabric crochet pieces we used as stencils were so so-Sandy decided the wet fabric on wet fabric was too much and took away from the stencil. So now we will be on the lookout for plastic crochet looking pieces.

I made a little slideshow so I could share alot of photos-I will pick out a couple and show them off in the next blog just as photos.

This paint was wonderful-water based-so very easy clean up. To set these we need to iron well and then wash. Alot our pieces will be cut up for quilting, maybe a little pillow with more embelishments, postcards, little bags etc.

Creativity Day

Today promises to be one of the last sunnier days for awhile as cooler temps (80s) and lots of rain are moving in. So we picked a good day for this.

I am washing up some more fabrics-mostly muslins-in a predye wash, and then we will decide on how to "paint" it. I am bringing along lots of stamps, pressed leaves, other textures too like old lace pieces, onion bags, etc. and different paints-oil paints, pebeco paints for fabric.

I still have not found information on using crayons-there is suppose to be a way to shave them on to the fabric and then they will melt into the fabric-I have read articles on doing this on parchment paper to get a stainglass effect piece, but can't find anything for fabric for this techniqe-so we will be experimenting with that too. If any of you have played with crayons on fabric please advise.

I found this article online about a workshop-and I was thinking of doing a similiar technique too. http://findarticles.com/p/articles/mi_m0KWZ/is_2_9/ai_n26672514/?tag=content;col1

some more information too I found:

http://painting.about.com/od/fabricpainting/a/FabricPaintTips.htm 10 tips

http://painting.about.com/cs/fabricpainting/gr/pr_GoldenGAC900.htm turn your acrylics into fabric paint

http://painting.about.com/od/fabricpainting/a/Fabric_Stamping.htm stamping with stamps or palnt material on fabric-definately doing this today

setacolor sun painting definately looking forward to this technique with the pebeco paints

Sun Painting With Salt

Wish you could join us today!-will be back later on with photos

Tuesday, August 11, 2009

Paddling in the Lotus Today

51709518.jpg picture by kathyinozarks

This was fun! lol

I am not very adventurous when it comes to participating in a sport-especially anything to do with the water. I love to be around the water-oceans, ponds, streams, etc but not IN the water. I don't swim and would not be a good thing if a boat tipped over.

We sold all of our canoes this summer-sigh-canoes always tip over and as much as I would love to go paddle down a river-not if I would end up in the water. So, Larry decided to sell all of our canoes this year.

Our lotus are just taking over our pond. We knew they would, and really enjoy them all season, but we need to put them in check this year. We have a reall cool boat-one that will not tip over-that our friend up in Illinois gave us. We decided to could spray less weed killer if one of us went out into the boat and broke off all the seed heads into the boat-the lotus mulitply by the seeds, roots etc. This pond is really really deep too.

So I told Larry I would do it, as long as I wouldn't tip-lol-well we tied a rope to the boat til I got the feel of the oars etc.Fun!! Just like back in summer camp-hehe.

I got about 2/3's finished and had to come in, as the sun was getting too hot. And what a fantastic way to take photos!! A dragonfly was sitting right in front of me, one of the lotus leaves had a huge water puddle on top in the shape of a heart. very cool! So next time I go out will be taking the camera with.

Larry snapped a couple photos of me. Oh and Deb I will be sending you some seeds soon, all the plants are dying back now, and I think the seeds will be easier to survive too.

51709516.jpg picture by kathyinozarks

51709517.jpg picture by kathyinozarks

Sharing again a Little from All About Thymes Newsletter-Vinegars

Make a Fruit Vinegar, with Fresh Herbs
Pit the fruit if necessary, cut up or mash it lightly. Wash the fresh herbs and bruise lightly. Put fruit and herbs into a quart or half-gallon jar and cover completely with vinegar. Put on the lid and set the container in a dark, cool place for at least a week, shaking every day and making sure that the vinegar covers the fruit and herbs. Steep as long as a month, checking for flavor. For the most intense taste, strain out the fruit and herbs, pour the flavored vinegar over fresh, prepared fruit and herbs, and steep again. When you're satisfied with the taste, strain into a non-reactive pan. Add sweetener (up to � cup sugar or � cup honey to each 2 cups of vinegar). Simmer for 3 minutes, stirring. Skim off any foam, let cool, and pour into sterilized bottles. Cap and label. (You'll want to experiment with sweeteners; some people prefer none at all.)

Suggested combinations

  • Use red wine vinegar with these fruits and herbs:
    • Raspberries, lemon thyme, and rosemary
    • Cherries, tarragon, and anise hyssop
    • Cranberries, mint, orange peel, cinnamon stick

  • Use white wine vinegar with these combinations:
    • Peaches, opal basil, cinnamon stick
    • Raspberries, fragrant rose petals, rose geranium
    • Strawberries, mint, candied ginger
    • Strawberries, peaches, opal basil, candied ginger

Read more about making and using flavored vinegar:

(photos found online-not mine)

This next photo is using star fruit

Tomato and pear vinegars

Use you imagination for making these

Check out resale shops and garage sales for beautiful bottles for your finished products

Don't do I what I just did a couple weeks ago and use regular white vinegar-like Sea Nymph suggested use white wine vinegars instead. My raspberry vinegar still smells like the strong white vinegar and I kept adding more and more berries to it-it is just too strong. I didn't check out a recipe first before I made it, used to make these alot during the 70s and 80s, and forgot that the regular white vinegar is just too strong for making these.

These make wonderful gifts, and are beautiful and fun to use in the kitchen

Monday, August 10, 2009

Best Ever Lemon Meringue Pie-Finally made it this morning

I have been needing to get all the lemons and limes juiced up-that I used their peels in the limencello recipe. I just checked it-and the aroma is just fantastic! and its been less than a week I think that I made it. After I juiced lemons for this pie, I made a big pitcher of lemonade-limeade with the rest and used stevia as the sweetener.

So anyways, I have been wanting to make this pie, its one of our favorites and I only make it with fresh lemons and fresh eggs. It takes me to 3-4 hours to make this one, so I need to not be tired. It stormed all morning with heavy downfalls of rain-so figured perfect time to do this.

Here is my recipe-I posted back in June 2006-under tags 360 pies, but thought I would re print the recipe today.

Best Ever Lemon Meringue Pie

This recipe comes from a very old Farm Journal Pie cookbook. These Farm Journals are just the best cookbooks, recipes come from country farm and ranch wives. Can always adapt some of them to a little healthier.

1 1/2 cup organic sugar

1 1/2 cups water

1/4 tsp salt or can leave this out

1/2 cup cornstarch

1/3 cup water

4 egg yolk-if possible free range fresh farm eggs

1/2 cup fresh squeezed lemon juice-look for organic lemons

3 tablespoons butter

1 teaspoon grated lemon peel

4 egg whites

1/4 teaspoon salt

1/2 cup organic sugar

1 baked pie shell-graham cracker crust my choice for this

Combine sugar, water and salt in a saucepan and heat to a boil.

Mix the cornstarch and water to make a smooth paste and then add to boiling water slowly, stirring constantly. Cook unitl thick and clear. Remove from heat. (sometimes this takes a couple minutes and sometimes it just gets thick real fast) must add the cornstarch sollution in very slowly-or you will have a real mess and have to start over.

Combine the egg yolks and lemon juice and beat a bit with a fork. Stir into above and return to heat and cook stirring constantly until it bubbles again.

Remove from heat, butter and lemon peel.

Cover and cool until lukewarm.

Make your pie shell and then make the meringue.

For your meringue add salt to the egg whites and beat until frothy. Gradually add the 1/2 cup sugar beating until glossy peaks are formed. Stir 2 tablespoons of meringue into the lukewarm filling.

Pour the filling into the cooled pie shell. Pile on the meringue

Bake at 325 degrees for about 15 minutes or until just browned.

cool on rack at least 1 hour before serving.

Larry is a diabetic so I don't make this one often, you can cut the sugar to a cup, I like this pie just a tad on the tart side-not super sweet. If you use Splenda you can use mostly that in the filling-but only use sugar in the meringue-not Splenda-the whites will collapse on you right before your eyes.

+++++++++++++++++++

We just cut the pie for an afternoon treat

51709513.jpg picture by kathyinozarks

Sunday, August 9, 2009

Rust Dye Slideshow

I did a little slideshow so I could show alot of the photos. These are off the line now and dry.

I need to decide which ones I like as is, and which ones for another day of rust dye, and which ones to add paint or melted in the crayons to.

Some of them did not take up alot of the rust dye, a few got too much of the rust-is always a surprise.

These were mostly all 100% cotton samples for interior decorators. I washed them first in synthropol to prepare it for dye, and the rinsed with clear cool water.

Some of the small narrow pieces were silks and rayons that I had saved for a crazy quilt. These took up the rust really well-just can't see it in these slides-shows up now that they are dry.

I then made a 50-50 solution of white vinegar and cool water and soaked the fabric in that til I wrapped them in the very rusty objects-placed in the bags and sealed.

This project works best on a clear sunny, very hot day-like over 90 degrees. This only took about 5 hours today, usually they say it takes 24 hours.

To stop the rust process on the fabric rinse well in salt water, I just threw in a big handfull of salt. then dryed on the line.

What will I do with these you ask? lol most will get more embelishments-paints, stamping, stenciling perhaps, than embroidered, some beads, maybe some needle felting, quilting-then will end up in postcards, little pillows, little bags and such.

I think Margaritas Sound Good About Now

It is so hot here with that high humidity-in the 100's that it just really seems to drag me down.

I have been agitated about everything lately too-bad neighbors, little dramas here on my page-I guess just people in general. I don't usually let stuff bother me-so I guess I will blame it on this hot weather-lol

Yesterday I went thru some 100% cotton samples that interior designers use, and washed them up to prepare for dye projects. Some of them had so much glue on the back from the lable-that even after soaking in vingegar water for hours still didn't get all of it off.

I decided since the weather is perfect-hot and humid-I would play with some rust dyeing-see my home page and hit videos and you will see how I did it last time. I did some more reading, and one thing I learned that alot of rust dyers do is put the wrapped fabric into plastic bags in the sun-this keeps the fabric from drying out in the hot sun. This was a big problem when I did this last time. Sooo, thats what I just did.

I brought back some rusty objects I found around the barns when we visited my Mom, so did some with those, and then I have a nice basket full of little rustty stuffs I found here-so did a bunch of those too.

Thinking these could be fun to overdye with paint or crayons on our "art day"

These samples I am using were all for draperies, interior uses, so they all have a scotch guard on them. I needed to test them out a bit too and see if the pre dye wash worked to get that out of the fabric.

I have been wanting to make a lemon meringue pie from scratch but just can't get to it-told Larry margaritas are definately in order right now instead-turned on a movie on the Hallmark channel and will just relax a bit-try to de stress my mind-lol

Here is a link to someones photos on flicker that did rust dye http://www.flickr.com/photos/kbaxterpackwood/sets/72157603885433445/

Saturday, August 8, 2009

Sunday Morning Coffee on the Beach

A little dreaming never hurt-

and a little chilled expresso custard

With a little pastry?

Enjoy your morning

Spelt Flour

Yeh! Multiply must have finally stopped "playin" on their site-I can finally post this-been in the works since early 5:30 am this morning.

I thought I would do a little "study" on spelt flour this morning.

I have used it now for all my baked goods for over 10 to 12 years now, maybe more-can't remember for sure-lol

I had gone thru a period of my life when I was sooo sick,couldn't eat anything, and I was sooo thin, had gotton down to 100 pounds and my Larry was freaking out. We were working alot of hours back then, but I just couldn't digest anything. I had also gotton diagnosed with severe asthma around the same time-so had gotton hit with alot of steroids.

That really finished off my digestive system. It took alot of reading, and then the elimination diet to figure out I couldn't tolerate gluten or wheat at all. Even the slightest amount that they put in condiments, french frys etc-it was an eye opener on where companies added wheat (and sugars for that matter too)

After about five years of making up my own gluten free mixes-not much available back then, I found out about Bobs Red Mill in Oregon-it was during his early years and he was just getting into gluten free products. I read an article of his about spelt-and that some people that could not digest gluten, especialy wheat could digest spelt-it was an ancient grain, had a very delicate gluten structure-but made baking so much easier.

I tried it-and I didn't get sick! a huge break thru for me, as I have always made all of our food from scratch. I don't think in the beginning when I was really sick I could have tolerated the spelt grain, but after my system was back to "normal" and I could digest foods again it worked.

It is similiar to working with any whole grain in baking, you need less liquid, and sometimes less baking times, and you just handle the dough more gently-especially with like my pizza dough recipe-I have instructions there on how to handle the "rise"

Here are some good links I found:

http://www.ochef.com/108.htm baking with spelt-and tips suggested I had learned on my own here is a little excerpt:

You must use the correct amount of water. Too much, and the dough is sticky and weak and will not be able to hold the gasses that are produced during the fermentation process. Too little, and the dough will be dry and dense. It will not rise properly because the water never fully gets into the protein and there is nothing to hold the loaf up. Also, the dense loaf is too tight to allow the yeast gases to expand the loaf.

You must also mix it just right. Too little mixing causes the dough to be crumbly (one of the problems you mention) and it will not develop the necessary protein to cause it to expand properly. A dough mixed too long will break down the fragile protein strands that hold in the gases. The first few minutes of mixing are critical, the company says. From the moment you add the water to the flour, you should take no more than 4 minutes to mix the dough completely.

http://www.pacificbakery.com/spelt.htm this is someone selling spelt breads but they had a good description of the spelt

http://en.wikipedia.org/wiki/Spelt

I did find this also in several articles:

Question: Are spelt and spelt flour gluten-free?
Answer: Spelt is a species of wheat, so spelt and spelt flour are NOT gluten-free.

People who believe that spelt (scientifically known as Triticum spelta) is gluten-free and safe for people with celiac disease are mistaken.

According to the Food Allergen Labeling and Consumer Protection Act of 2004, foods that contain spelt or kamut cannot carry "wheat-free" or "wheat-alternative" labels.

I found this blog article too http://glutenfreeeasily.com/tag/spelt/ that explains whe she believes that spelt should never be used in a gluten free diet.

I personally don't always go by the "rules" I have celiac, but after I got my system working better and digesting and using the foods I was eating, I did try the spelt and it does work for me.

I am not a bread eater, so I am not getting spelt on a daily or even a weekly basis. Also I mix in a gluten free grain with the spelt most of the time as well when I bake.

This is all a personal choice, and I have learned to "listen" to my body. There are several "safe" grains that I get really sick from, so everyone is different. I did cheat one christmas when my Mom sent Larry a big tin of her homemade cookies. Some of those were my childhood favorites-so I ate one and then another one-and thinking maybe I can eat wheat now-wrong!! you can never go back to wheat once you realize your body just can not digest it any more.

Here is a link to Bobs Red Mill gluten free, I usually buy direct from him several items and put in the big freezer http://www.bobsredmill.com/gluten-free/ he is also working on a gluten free website.

and for his spelt recipes http://www.bobsredmill.com/recipes_search.php?product_ID=all&category_ID=all&product_ID=all&keywords=spelt&submit=%3A%3A+search+%3A%3A

His gluten free recipes http://www.bobsredmill.com/recipes_search.php?product_ID=all&keywords=gluten+free&category_ID=all&submit=search

Bobs Red Mill is just the best-love their products, and their recipes.

Hope this gives you a little more information on spelt if you were not familiar with it.

Friday, August 7, 2009

My Peach Upside Down Cake

I had to end up putting this in the oven, as I forgot we haven't leveled the stove yet (my 10 burner wolf) I laid the rock pad that it sits on-so is not entirely level. I can deal with it usually, but for baking on top of the stove-won't work too well-lol Now for some reason baked goods in my ovens always seem to come out level ? The temp I used was 300 degrees so didn't make the kitchen too warm.

I always bake with whole grains-usually spelt and sorgham flours or spelt and brown rice flours. This turned out really nice. For most of the sugars I use pure maple syrup in the peaches and also in the cake.

Turned out really nice.

51709492.jpg picture by kathyinozarks

51709491.jpg picture by kathyinozarks

Upside Down Cake in a Cast Iron Skillet on top of the Stove

d0dd9a9a.jpg Pineapple upside down cake image by soopersuzie

Do remember your Mom or Grandma doing this? I do. It has been a very long time, but I have a taste for a pie or something with these fresh peaches, and its just too hot to turn the oven on. and its too hot for me to be outside cooking it in a dutch oven over the fire too-lol which I do enjoy doing, but not when it is this hot.

So I got to thinking about this, I remember my mom always made pineapple upside down cake this way-so I am thinking why not peaches?

I found a recipe too-yeh!

Culinary experts claim that the pineapple upside-down cake originated in the United States. This suspicion has been confirmed by food historian since pineapples were readily available and a very popular ingredient in the 1920s US. It can be crudely described as a round cake with six slices of pineapple, candied red cherries, and a brown sugar glaze

Earlier recipes of this cake include making it in skillets, probably cast iron, and cooking it on top of the stove, since ovens had not been invented. They were also known as skillet cakes. The Hawaiian Pineapple Company ran an advertisement in several women's magazines for creative and original recipes using pineapple. This gave the cake widespread publicity.

The oldest recipe for a pineapple upside-down cake was printed in a U.S. government document in 1931. It is:

Pineapple upside down skillet Cake

Pineapple mixture

1/2 cup sugar

2 tablespoons butter

2 tablespoons pineapple juice

3 slices pineapple

Melt the sugar in a skillet over moderate heat, allow it to brown slightly, and stir constantly. Add the butter and pineapple juice and cook until a fairly thick syrup is formed. Place the sections of pineapple in the syrup and cook a few minutes, or until they are light brown, and turn occasionally. Have ready a well-greased heavy baking pan or dish, place the pineapple on the bottom, and pour the syrup over it. Allow this to cool so it will form a semisolid surface, then pour in the following

Cake batter

1/4 cup butter or other fat

1/2 cup sugar

1 egg

1 teaspoon vanilla

1 1/2 cups sifted soft-wheat flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

Cream the fat, add the sugar, well-beaten egg, and

vanilla. Sift the dry ingredients together and add alternately with the milk to the first mixture. Pour this over the pineapple. The batter is rather thick and may need to be smoothed on top with a knife. Bake in a very moderate stove (300-325 degrees F.) for 45 minutes. Loosen the sides of the cake, turn it out carefully, upside down. If the fruit sticks to the pan, lift it out and place it on the cake. Serve with whipped cream or hard sauce.

It's a classical all-American dessert. Food History Professor, Burt Gordon, Ph.D. explained that, research shows1870 would be the time when upside-down cakes came about. The term upside-down cake wasn't used much before the late Nineteenth Century, but that style of baking could date as far back as the middle Ages."

Until 1870 the term cakes was hardly used. Pies and tarts were more common then. Some very early cookbooks printed at the turn of the century have recipes for fruit upside down cakes made with other types of fruits - apples and cherries and the like but no mention of pineapple is made. Dr. Gordon explains that Jim Dole who invented canned pineapples might have applied his product to a recipe that already existed. It was traditionally made with apples, cherries and other seasonal fruit upside down cakes in cast-iron skillets on top of the stove. The use of pineapple (and an oven) was just the newest most novel twist by Mr. Dole, an ode to twentieth century technologies and notions of convenience.

The recipe of the modern day version of the Pineapple upside down cake is:

Ingredients

Pineapple Topping

9 canned pineapple rings

4 tablespoons butter

2 tablespoons maple syrup

3/4 cup packed light brown sugar

9 canned pitted cherries, or a handful of dried, sweetened cranberries

Cake

1/2 cup unsalted butter, softened

2/3 cup sugar

2 large eggs, at room temperature

2/3 cup buttermilk, at room temperature

1 tablespoon maple syrup

1/2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

Instructions

Heat oven to 350F

In a small saucepan, heat the butter and maple syrup over medium-low heat. Stir in the brown sugar. Increase heat slightly and stir the mixture until it comes to a gentle boil, cook for 30 seconds longer. Immediately scrape the mixture into buttered 9 square cake pan to evenly coat the bottom. Place the nine pineapple rings in the pan, place a cherry or a few dried, sweetened cranberries in the center of each ring.

In a mixing bowl, beat the butter until fluffy. Gradually beat in the sugar. Add eggs, beating well after each addition. Combine liquids and pour half of the liquid mixture into creamed butter and sugar and beat well for 30 seconds.

Sift together dry ingredients and stir half into the creamed ingredients. Beat briefly, until smooth. Stir in the remaining liquids. Add the rest of the dry mixture, beating on medium speed until the batter is evenly combined.

Drop heaping spoonfuls of batter over the pineapple, then smooth with the back of the spoon until evenly spread.

Bake on center oven rack for approximately 35 minutes, until cake is springy to the touch and a wooden toothpick inserted in the center comes out clean. Transfer the cake to a wire rack and let it cool in the pan for 15 minutes.

Run a spatula or a butter knife down the sides of cake then invert on a serving dish in one quick motion. Tap pan on bottom if cake doesn't drop right out. Slowly lift pan from the cake. Cool cake for at least 20 minutes before slicing and serving.

When compared the second recipe seems to be an updated version for a cake pan in place of a cast-iron skillet. The modern recipe is more detailed and specific in its measures. However, the older one is simpler and more suited for American housewives of the 20th century.

Interestingly, in modern times there are special pans, called the pineapple upside down cake pans, available. These special aluminum pans have cups for the pineapple or fruits to fit in. Their non-stick coating enables easy release of the fruit and quick clean up after the baking. Their design allows precise placing of the pineapple rings and cherries. Mini upside down cakes have become a major hit. Once prepared, they resemble tarts and can also be made in specific pans available in US markets.

This cake also finds a reference in Perry and Croft British sitcom called Dad's Army. A character called, Private Godfrey makes frequent reference to my sister Dolly's upside-down cake. Also, a mention in the Brak song "I Like Hubcaps" from the Brak Album starring Brak can be found. In the song, Brak says: "I like pineapple upside-down cake, why's it upside-down why's it upside-down" I guess that explains the extent of the popularity of this classical American delight.

Creativity Day Needed

Sandy and I need an "art" day.

The set of paints I bought at the resale shop were from France named Pebeo. Sandy handed them to me-(she is an artist) and says these are really good quality paints at really good price for the $5.00

My favortie place to buy stuff I need for my dye projects is at Dharma trading and I found them there- The 6 paint set I got would have been $25.00 from them-so I did good.

This particular set is great for sun painting, was on my "to do" list-- here is a link for a suggested project with plant materials http://www.dharmatrading.com/info/sun_paint.html Wouldn't this project make a neat pillow or a little curtain?

We have also been collecting crayons and rust items for rust dye projects and the crayon project with the sun too.

Sooo since we will be in the 90s for the next 10 days or so-an "art day" is definately in order next week-lol

Will keep you posted.

Thursday, August 6, 2009

Taste of the South Magazine

I heard about this magazine either on Sea's page or Sillybee's page (can't remember-lol) so I ordered a free copy. http://www.tasteofthesouthmagazine.com/

I just got it today, and it is a beautiful magazine with real recipes I would acutally use. Of course some of the desserts have to be modified for us, but was really happy with most of the contents. Now to decide if I want to subscribe to it. I had decided not to renew or subscribe to any more quilting or food magazines-because I just get too much paper in the house. I can read and then pass them on-but that gets expensive, our library is small so no neat magazines

I wanted to share a couple recipes that were in the magazine.

Chocolate Chip Cheese Ball

1 8 ounce package cream cheese softened

3/4 cup confectioners sugar

1/2 cup butter, softened

2 tablespoons brown sugar

1 tablespoon vanilla extract

3/4 cup mini chocolate morsels

3/4 cup finely chopped pecans, divided

graham crackers, butter cookies, pretzels

In a bowl combine cream cheese, confect. sugar, butter, brown sugar, and vanilla beating with an electric mixer until smooth Add the morsels and 1/2 cup pecans. Refrigerate until firm about 2 hours

Serve with graham crackers, butter cookies, pretzels.

Note-wouldn't fruit be good with this too like apples?

This comes from the Kentucky Talegating:stories with Sauce book by Jayna Oakley and Kelli Oakley They are on their second book and published it themselves http://www.oakleypress.net/

The magazine had an excellent article on pies and pie pans and also an article on North Carolina's Seafood festival at Morehead City-mmmm did the food ever sound good.

Thought I would share one of the cake recipes. I don't make cakes like this any more (gluten problem and the sugar) but looks good.

Orange Sherbert Cake

1 (18.25 ounce) package deluxe orange supreme cake mix

1 (3 ounce) box orange flavored gelatin

2 eggs

1/3 cup vegetable oil

1 cup water

1 (9ounce) package frozen coconut

1 (8ounce) container sour cream

2 cups sugar

1/4 cup frozen orange juice concentrate

1 (12 ounce) container frozen non dairy whipped topping,thawed

Preheat oven to 350 degrees. Grease and flour 2 (9 inch) round cake pans set aside

In a mixing bowl, combine cake mix, gelatin, eggs, oil and water. beating well with an electric mixer. divide batter among the two pans

Bake until a wooden pick inserted in the center of cake comes out clean, 25 to 30 minutes. Let cake cool in pan for 10 minutes. remove to wire racks to cool completely

In a medium bowl combine coconut, sour cream, sugar and orange juice concentrate for filling stirring well

cut cake layers in half horizontally to make 4 layers

Spread filling between layers

Spread whipped topping on top and sides of cake

I am Making up a Batch of Limoncello


A couple blogs back I posted a recipe from Napa Style for Limoncello.
I had exactly enough lemons and limes, the exact amount of vodka on hand, and I checked the lavender outside and found three nice new sprigs.
I put it all together in the new jar from France I just picked up yesterday at the resale shop, and took a couple photos before I find a cool dark place in the house to store it for a month while it "does its thing"; before it gets strained off. Sure looks pretty in the jar
I had originally thought of making this with white rum as they showed on the program, but I working on my new motto-Use what I have on hand. I had the vodka so it'll work


Blog EntryAug 4, '09 1:21 PM
for everyone
Limoncello

I finished up with all the beans-in the freezer now, and re filled the dehydrator with peaches-so peaches all done too, have some left for eating fresh now.
So I needed a break, the weather is awful outside-hot and humid, so I made me up a big bowl of popcorn with olive oil and grey salt-and turned on the tv.
Needed something light-no more drama-I found the Jetsons-love that show. and then I found Napa Style which I really enjoy learning from.
Today he made:    
 Limoncello

Ingredients

Serves: 30
12 Meyer lemons, or a mixture of lemons and limes, preferably organic
3 sprigs fresh lavender, optional but adds a lovely floral edge
2 liters light rum or vodka
6 cups sugar
3 cups water


Directions

Using a vegetable peeler, remove the zest—no pith—from the lemons in strips. In a glass container, combine the lemon zest, lavender, if using, and rum or vodka in a container, cover tightly, and let stand in a cool, dark place for 4 weeks.

Strain the mixture through a fine-mesh sieve into a decanter.

Mix the sugar and water in a medium saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Let cool before adding to the rum mixture.

Serve in small aperitif glasses.

Store in the freezer for up to 1 year. Serve directly from the freezer.


This really looked nice, have any of you made something like this before?

My Container Gardening Review

Early this spring I set up an album for my first attempt with gardening in containers I didn't keep the photos as updated as I had hoped, but you can see what size containers I used, and some of the veggies.

Would I do this again? Yes I would.

It was fun, easier gardening for my back, and also easier for me to handle with the weather conditions here. Although this was the coldest July on record since 1967, it was perfect for gardens even though we got too much rain at times.

The deer did not find my little garden this year, and if they did, they didn't bother anything-lol Now next year or the following year may tell a different story. It took them 3 years to start coming into my main garden and then eating everything in sight.lol

What would I do differently? I definitely realized alot of my containers were too small-not deep enough.

I grew two pepper plants in what I thought were big enough and wide enough containers, but they were always too dry even with all the un normal rainfall we got. I believe for here especially that the containers need to be two bushels deep -even more would not hurt. The one photo where you can see the big wicker basket that had the roma tomatoes in-that is the perfect size container for any bush type veggie.

I did very well with pole beans too, and veggies that climb or are vining. I did very well with summer squash, japanese cucumbers, pole beans, peas, and such.

Very fun project, Larry was quite surprised at the amount of food available for the table.

Garlic

The harvesting of fresh garlic usually begins late summer-August.

I haven't grown garlic in a long time, and I do love it for lots of different cooking applications. In the spring here in Missouri it grows wild everywhere. I snip off the stems and use it like chives.

Roasted garlic is fantastic-especially in the summer time when you can throw it in a foil pack and roast on your grill or in the coals.

Roasted Garlic

Roasted Garlic

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

  • 1 head (bulb) garlic
  • Olive oil
  • Salt
  • Pepper (optional)

Preparation:

  1. Preheat oven to 350. Peel off excess papery skin from garlic head, leaving enough behind to cover the cloves and hold the head together.
  2. For easy removal of garlic later, you can cut off the tip of each clove, but this step is purely optional.
  3. Put garlic in a small baking dish or other oven-proof container. Drizzle with olive oil and sprinkle with salt. Sprinkle with pepper too, if you like. Cover loosely with aluminum foil.
  4. Bake garlic until very tender and evenly browned, about 30 minutes. Serve hot, warm, or at room temperature this is from about.com

and here is a beautiful tutorial http://elise.com/recipes/archives/001712roasted_garlic.php

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