Christmas Cookies, Candy and Nuts

    Christmas  Cookies
   If all the cookies baked in December were laid side by side they would go across the United States two times.  (Just teasing, I haven’t the vaguest.)
Cookies at Christmas are as all American as apple pie.  What else can you give the mailman or the cleaning lady? (I know the answer to that, too.)
   The holiday season is a time of sharing, if you have something to pass on to others it makes you feel better.  So we make cookies and candy.  My
mother-in-law  was the best candy maker that ever was, so I never moved in that direction.  My mother baked cookies, raisin filled cookies, If you were hungry or bored you knew where the cookie jar was.
   I have baked cookies, some good and some that stayed in the oven a minute too long. There was a time when girls joined 4-H and learned to bake cookies.  They baked batch after batch before they got the perfect one that meant a blue ribbon or perhaps a champion ribbon.  I hope young girls are still baking 4-H cookies.
   As I share these recipes with you, remember if the first batch doesn’t turn out to suit you, someone will eat up the evidence and you can try again.
   Johnnye is a retired Home Ec teacher who still likes to bake.  She gave me
some good tips.  Always use cane sugar, not beet sugar (the sugar bag is clearly marked). Find the recipe that you like and add different things to it.  Her recipe came from  Martha Stewart Living.    The recipe can be adjusted for thin &crispy, soft & chewy, or light and cakey.
                                         Johnnye’s Cookies
Thin & Crisp
2 ½ sticks unsalted butter softened
1 ¼ cup granulated sugar
¾ cup brown sugar

Soft & Chewy
2 sticks unsalted butter, softened
½ cup granulated sugar
1 cup brown sugar

Light & Cakey
1 ¾ stick unsalted butter, softened
¾ cup granulated sugar
¼ cup brown sugar
Plus
2 ¼ cup flour
½ teaspoon baking soda
1 teaspoon coarse ssalt
2 teaspoons vanilla
2 large eggs, room temp.
2 cups chips, (any kind) I used Heath Bar Chips
Preheat oven to 350. Combine flour and baking soda.  In mixer bowl beat butter with both sugars until light and fluffy.  This takes awhile.  Add salt, vanilla and eggs.  Beat well.  Mix in flour mixture, beat only until combined.  Add desired chips.
Drop on parchment paper on baking sheet.  Bake 8 to 10 minutes, still soft in center.  Cool on wire rack.
Butter should be soft, not hard or runny.

   Meme and her granddaughter bake gluten free cookies.  Here is her recipe.

T.J. means Trader Joe’s.
1 cup T.J. creamy Salted Peanut Butter
1 cup T.J. organic sugar
1 T.J. large egg
1 T.J. teaspoon baking soda
1 T.J. teaspoon vanilla
Addt. Sugar for rolling
Preheat oven to 350.  Mix all ingredients in bowl.  Roll walnut size balls of mixture into addt,.sugar.  Place on parchment paper on cookie sheet.  Using a fork slightly press down on balls and create a crisscross pattern.
Bake for 10 minutes, let cool for 5 minutes, transfer to cooling rack.

  Mark likes to make his version of  peanut brittle during the holidays.
           Salted Carmel Cashew Brittle
1 cup Brown sugar
1 cup light Karo
Cook in the microwave 4 minutes
Add 1 cup cashew nuts, mix, and cook in microwave 3 ½ minutes
Add 1 teaspoon butter
1 teaspoon carmel flavoring
Pinch salt
1 teaspoon vanilla, cook in microwave 2 minutes
Add 1 heavy teaspoon baking soda, stir and immediately spread on parchment paper.
Cool, break apart.

   My baking has been pretty easy, but tasty.
                     Linda’s Spiced Nuts
1 pound pecan halves
1cup sugar or Splenda
1 large egg white
1 Tablespoon water
1 teaspoon cinnamon
1 teaspoon salt
Combine egg white and water, beat with fork until frothy.
Add pecans and stir until well covered
In separate bowl combine sugar, cinnamon and salt. Combine with nuts.
Spread on parchment paper on cookie sheet.  Bake at 300 for 30 minutes, stirring at 10 minute intervals.  Cool, that’s it.
   My Southern Sis has cookies down to a science.  Her husband had a side-line mowing business and at Christmas they wanted to share with their customers.  For 30 year, she, her daughter, daughter-in-law, granddaughters, and for many years, our mother baked cookies and shared.  Here is one of her favorite recipes.
                                       Pistachio Crinkles
½ cup unsalted butter softened
1 1/2cup granulated sugar, divided
½ teaspoon vanilla
½ teaspoon almond flavoring
1 large egg
¼ teaspoon liquid green food coloring
¾ tespoon baking powder
½ teaspoon salt
1/3 cup finely ground roasted, salted pistachios
1 cup P. sugar
In large bowl beat butter, 1 cup sugar and extracts until fluffy (3-4 minutes)
Add egg and food coloring, beat well.
Wisk flour with Baking powder and salt.  Gradually add to butter mixture, beating just till combined.  Add the pistachios, blend well. Chill until firm.
Roll into 1 inch balls, then in ½ cup granulated sugar, then in P.; ;sugar.  Place 2 inches apart on parchment lined cookie sheet.
Bake at 350 for 10 to 12 minutes.  Makes about 24 cookies.  Enjoy.

   The women of the Edwards Memorial United Methodist Church in Liberty have been doing a Cookie Walk for about 25 years.  They sell about 500 dozen cookies each year, plus some candy.  To paraphrase an insurance advertisement, “They know a thing or two about baking cookies.”  Sally is famous for her Candy Mice and she shared this information.

                                     Candy Mice

Chocolate Kisses (I usually use the milk chocolate and sometimes the Hugs.  The dark chocolate is O.K. but does not match the chocolate dip and the eyes do not show up as well.
Chocolate flavored almond bark
Vanilla flavored almond bark
Maraschino cherries with stems
Sliced almonds
Red decorating gel
Place cherries on a paper towel to drain.  Cover a cookie sheet with waxed paper.
Mix 2 chocolate almond bark  squares and 1 vanilla almond bark square with 1 Tablespoon of oil, heat in microwave until melted.  This will do approximately 25 mice.  Hold cherries by the stem and dip into melted chocolate mixture to cover the cherry.  Lay chocolate kiss on its side and press dipped cherry onto the bottom of the kiss with stem towards the back looking like a tail. Insert 2 small almond slices between the cherry and the chocolate kiss for ears.
After completing all the mice, apply eyes using the red decorating gel.  I found it helped to put a drop of the gel on waxed paper and use a toothpick dipped into the gel to apply the eyes.  If you use Hugs Kisses you can make eyes with the melted chocolate and add a drop at the tip for the nose.

   Will the mouse eat the cookies?

   No, somebody ate the mouse!




 

Food, Children and the Holidays

   It’s half-past Thanksgiving.  Let’s evaluate and review how things went.  The cooperation and comraderie   of people involved was super.   A+. 

   The food was hot when it was supposed to be, cold when it was supposed to be; (no mean trick).  It was traditional with a touch of nutritional. (Three relish plates).  

   There were naps after dinner, as was expected.

   There was shopping with bargains after 6 P.M.

   I suppose there was football, can’t say for sure.

   There was a call for Tums.

   There was plenty of turkey; left-overs for sandwiches and soup.

   Each one here had his  favorite food. Mine was definitely  cranberry salad. The tartness goes with the heavy foods.  We have it only on Thanksgiving. 

   The hot wassail was good before dinner, with dinner and after.  

   Somebody brought a peanut butter pie that was unexpected and delicious.

   Mark’s noodles, a staple at family dinners, were done just right.  

Food got an A-.

   Although we did a lot of advance preparation, we could have done more.

Pumpkin and pecan pies were baked the day before.  Dinner rolls were baked, frozen 3 days before.  The sweet potato casserole could have had more advanced prep; as could the dressing.  I shouldn’t have waited until the last minute to put the wassail together.  

   Being with the babies was worth all the work.  One year old Vivie pretending to be a dog, crawling along the floor, making noises was precious.  The picture of my 6 great-grandchildren (plus one momma who snuck in) was memorable.  Each one special.  

   I’ll share some of my favorite recipes.

   We changed the original Turkey Chowder Recipe. Just make it simple.  When you have gotten as much meat off the carcass as possible, put the bones in a pot of boiling water and simmer for hours. Then throw the bones away and you will be left with turkey stock plus a little meat.  To this add chopped vegies (saute them first, if you are a purist) .   Add some rice,  Old Bay seasoning or herbs, and when it seems about right, add a can of celery soup. You may want to chop some of the turkey meat and add to the soup. A nice big pot full .

                                                Wassail

3 quarts of orange juice

1 quart cranberry juice

1 cup sugar

1 cup water

3 sticks of cinnamon

12 whole cloves

Simmer for an hour (or less if you’re in a hurry)

It would be nice if you tied the cloves in a cheesecloth bag.  

                                 Cranberry Salad

1 pound fresh cranberries, frozen, then finely chopped

2 cups sugar

1 ½ cups boiling water

1 6 oz. pkg. cherry Jello

1 cup finely diced celery

1 cup crushed pineapple (drained)

1 cup chopped nuts

Bring sugar and water to boil.  Dissolve Jello in water.

Add other ingredients and refrigerate,  stirring occasionally to keep well blended.  

   Next, it will be cookies for Christmas   I   

  

Thanksgiving, Family and More

      Most of us don’t give thanks just in November.  But we give it more thought then, knowing things slip by without proper acknowledgement. 
   For instance, now I remember to give thanks for books.  Oxford Lane Library has become my third best friend.  I request a book and pick it up a few days later at the drive-thru.  My own bookshelf is full of treasures I can look at again and again.  Some years ago a friend gave me a copy of “Mrs. Sharp’s Traditions”, by Sarah Ban Breathnach.  Nostalgia plus lovely old pictures such as the one just below. 

   Of course, thanks for family is uppermost. The telephone calls on Sunday evening keep me connected with the girls and family in the south.  How long the day would be without them.  I just have one foot in the technology world, I don’t text or skype, so the old fashioned telephone is still important.
   I learn that prayers for my nephew’s daughter are being answered; her lung transplant operation is going well.  My daughter’s share  stories of their activities and where to find chicken noodle soup in restaurants in Indianapolis.  In case I have a cold and happen to be there. I’m thankful those places exist.
   I’m thankful for new recipes, for me they are fun.  They must call for cream and chocolate to get a second look, as the one below did.  It could have been better.  Next time I will adjust the ingredients a bit.  You know, a little more cream, a little more chocolate.

Peanut butter Pie with Chocolate

   Thanks to for flowers.  Each season has something special. In autumn I bring in a geranium and slips from begonias for the bay window.  Soon it will be time for poinsettias and amaryllis.  Who can resist their charm?

   I would be remiss if I didn’t give thanks for friends, especially blog friends.  What joy it is to share.
   May each of you have many things to be thankful for.

Butterfly Garden

   On a recent trip to Indianapolis my daughter and I visited the Indianapolis Zoo. 
   We never even looked at the animals, it was all about the gardens. The Conservatory, the Butterfly Garden,  is a national known attraction.

There are special doors with attendants to keep the tropical butterflies in the tropical garden.  The season for the butterflies is from March till November.   
Then, the air in the greenhouse is filled with butterflies amongst the croton, orchids, banana trees and other tropical plants.. 
   Senior Butterfly Keeper, Velda, is in charge of feeding the butterflies and she shared information with us.

Adult butterflies consume only liquids ingested through the proboscis. Besides the nectar from

flowers they feed on a concoction made for them.  1 can beer, 1 12 oz. can Gatorade, ½ cup sugar mixed together.  This is put in shallow dishes with brightly colored stones for them to rest on while they are drinking.  At the peak of the season one can observe as many a 2500 butterflies at one time, with as many as 40 different types in the 5000 square foot conservatory.

   They also feed on over-ripe fruit. 

The Julia butterfly likes salt

   There is another butterfly garden for native insects.  Monarchs, with their orange and black wings are one of the most easily recognized and common to us.
   Butterflies go through the 4 stage insect life cycle; the egg, the caterpillar , (larvae), the chrysalis and finally the butterfly.  Butterflies, bees, hummingbirds and bats are all necessary pollinators.
   It is a symbol of new life in the Christian sector.  I recall the large butterfly my husband painted that hung from the ceiling of our church at Easter. 

   

Black walnuts,

   Have you ever wanted to have a conversation with someone you have never met?
   I wish I could invite Sheila Pim for tea.  Her slender book, “Bringing The Garden Indoors” was published in England in 1949.  She was a garden columnist and her writing illustrated her expertise.
   Her country home must not have been a “Downton Abby”.  However, this quote gives an inkling of her household; “I threw out the dead flowers, Ma’am, says a housemaid, alluding to a work of art that has taken up half one’s morning.”

Thanks to Heritage, The British Review

   One wonders how many men helped in her garden and orchard.

Thanks to Heritage-The British Review

   But Sheila was no slacker, she could make jelly from currants, gooseberries, apples or what-have you.
   Between our sips of tea I would ask her about rooting begonia slips, how she keeps geraniums over and is she sad when the dahlias are finished?
   She wouldn’t know about black walnuts.  She had English walnuts.  Last week I picked up black walnuts in the hull and spread them on the gravel where the tractors would run over them.  It has been years since our children gathered them, the tannin staining their hands and gloves. (Wear rubber gloves when picking them up still in the hulls).

Black walnuts and hickory nuts cuing

   Camden, Ohio used to have a black walnut festival where you could buy fresh kernels.  I think you can buy the kernels in the stores  later in the season.
   Hickory nuts are as close as my side yard. I picked up some of them, but shelling them is horrific.  Sheila would know how to do that.  I wonder, do they have hickory trees in England?
   But she knew how to store apples and pears.
   She wrote,”We have tomatoes in the airing cupboard, walnuts drying in the cool oven, bulbs in the cellar, apples spread out on trestles in the garage and woodshed and pears in drawers, on window sills, on bookshelves--because you have to keep an eye on pears.”
   From her I learned that apples need to be spread out for a week or two because at first picking they give off ethylene gas and should have air space around them.  Later they can be piled in boxes or shelves.  She said ripening fruit should not be kept airtight.  Also, tomatoes keep quite well by pulling up the plants and hanging them by the stalks.
   Can you imagine what her sheds and house must have been like?
   I wish I had some apples to pick and spread out.
 


































































































































































































Have you ever wished you could have a conversation with someone from a different time and place?  I wish Sheila Pim, a garden columnist000000000000000000000000000000000000000000000000000000000000000000000000000000000.……………………………................










   Have you ever wanted to have a conversation with someone you have never met?
   I wish I could invite Sheila Pim for tea.  Her slender book, “Bringing The Garden Indoors” was published in England in 1949.  She was a garden columnist and her writing illustrated her expertise.
   Her country home must not have been a “Downton Abby”.  However, this quote gives an inkling of her household; “I threw out the dead flowers, Ma’am, says a housemaid, alluding to a work of art that has taken up half one’s morning.”
   One wonders how many men helped in her garden and orchard.
   But Sheila was no slacker, she could make jelly from currants, gooseberries, apples or what-have you.
   Between our sips of tea I would ask her about rooting begonia slips, how she keeps geraniums over and is she sad when the dahlias are finished?
   She wouldn’t know about black walnuts.  She had English walnuts.  Last week I picked up black walnuts in the hull and spread them on the gravel where the tractors would run over them.  It has been years since our children gathered them, the tannin staining their hands and gloves. (Wear rubber gloves when picking them up still in the hulls).
   Camden, Ohio used to have a black walnut festival where you could buy fresh kernels.  I think you can buy the kernels in the stores  later in the season.
   Hickory nuts are as close as my side yard. I picked up some of them, but shelling them is horrific.  Sheila would know how to do that.  I wonder, do they have hickory trees in England?
   But she knew how to store apples and pears.
   She wrote,”We have tomatoes in the airing cupboard, walnuts drying in the cool oven, bulbs in the cellar, apples spread out on trestles in the garage and woodshed and pears in drawers, on window sills, on bookshelves--because you have to keep an eye on pears.”
   From her I learned that apples need to be spread out for a week or two because at first picking they give off ethylene gas and should have air space around them.  Later they can be piled in boxes or shelves.  She said ripening fruit should not be kept airtight.  Also, tomatoes keep quite well by pulling up the plants and hanging them by the stalks.
   Can you imagine what her sheds and house must have been like?
   I wish I had some apples to pick and spread out.
 


































































































































































































Have you ever wished you could have a conversation with someone from a different time and place?  I wish Sheila Pim, a garden columnist000000000000000000000000000000000000000000000000000000000000000000000000000000000.……………………………................




























   Have you ever wanted to have a conversation with someone you have never met?
   I wish I could invite Sheila Pim for tea.  Her slender book, “Bringing The Garden Indoors” was published in England in 1949.  She was a garden columnist and her writing illustrated her expertise.
   Her country home must not have been a “Downton Abby”.  However, this quote gives an inkling of her household; “I threw out the dead flowers, Ma’am, says a housemaid, alluding to a work of art that has taken up half one’s morning.”
   One wonders how many men helped in her garden and orchard.
   But Sheila was no slacker, she could make jelly from currants, gooseberries, apples or what-have you.
   Between our sips of tea I would ask her about rooting begonia slips, how she keeps geraniums over and is she sad when the dahlias are finished?
   She wouldn’t know about black walnuts.  She had English walnuts.  Last week I picked up black walnuts in the hull and spread them on the gravel where the tractors would run over them.  It has been years since our children gathered them, the tannin staining their hands and gloves. (Wear rubber gloves when picking them up still in the hulls).
   Camden, Ohio used to have a black walnut festival where you could buy fresh kernels.  I think you can buy the kernels in the stores  later in the season.
   Hickory nuts are as close as my side yard. I picked up some of them, but shelling them is horrific.  Sheila would know how to do that.  I wonder, do they have hickory trees in England?
   But she knew how to store apples and pears.
   She wrote,”We have tomatoes in the airing cupboard, walnuts drying in the cool oven, bulbs in the cellar, apples spread out on trestles in the garage and woodshed and pears in drawers, on window sills, on bookshelves--because you have to keep an eye on pears.”
   From her I learned that apples need to be spread out for a week or two because at first picking they give off ethylene gas and should have air space around them.  Later they can be piled in boxes or shelves.  She said ripening fruit should not be kept airtight.  Also, tomatoes keep quite well by pulling up the plants and hanging them by the stalks.
   Can you imagine what her sheds and house must have been like?
   I wish I had some apples to pick and spread out.
 


































































































































































































Have you ever wished you could have a conversation with someone from a different time and place?  I wish Sheila Pim, a garden columnist000000000000000000000000000000000000000000000000000000000000000000000000000000000.……………………………................

Autumn-food and more

   If you want to make the cook happy, just ask for her recipe.  Friends recently put a smile on my face when I took a pumpkin dessert to a club meeting.
Since this is a good month for pumpkin , I’ll share some recipes.
       A few years back Longaberger baskets were all the rage and women made trips to Dresden, Ohio to see the factory.  That’s where my sister, Brenda, got this recipe called  Dresden Pumpkin Crunch. (She didn’t get it from the factory, but from the other gals on the trip). It is a cross between a pie and a cake and so easy to make.
                                     Dresden Pumpkin Crunch
1 yellow cake mix 
1 cup chopped pecans                                   
1 16 oz. can pumpkin                                  3 eggs                               
1 12 oz, can evaporated milk                     3 t. pumpkin pie spice
 1/2t. salt
1 ½  cups sugar
1 cup melted butter
Whipped topping
Preheat oven at 350 degrees.  Combine pumpkin, milk, eggs, sugar, spices and salt.  Mix well.  Pour into a 9 by 13 pan, (I used 2, 9 in square pans).  Sprinkle cake mix over batter, top with pecans, drizzle melted butter on top.
Bake for 50 minutes.  Cool and serve with whipped topping.

 
   Another good recipe for carry-out is Mother’s Lemon Loaf.

½  cup butter
1 cup sugar    Cream well and add
2 lightly beaten eggs
Grated rind of 1 lemon mix well
Sift together
1 ½  cups flour
1 tsp. Baking powder
Pinch salt
Combine this alternately with
½ cup milk to batter.  Stir well, but not too much
Bake in well greased large loaf pan. For 50 minutes
While cake is baking combine
¼ cup lemon juice (the real stuff)
½ cup sugar.  (Just mix, do not dissolve sugar. )
When cake comes out of the oven, pour lemon juice mixture over cake and let cool. This is good frozen and sliced very thin.  Wonderful!

   Here are some lines for the October birthday people. (lots of them).
   Count your garden by the flowers
   Never by the leaves that fall.
   Count your day by golden hours
   Don’t remember clouds at all.
   Count your nights by stars, not shadows
   Count your life by smiles, not tears
   And with joy on every birthday
   Count your age by friends, not years.
                                                      Anon.
There’s more!

When I take a walk back the lane I observe the field corn,  When the ears are hanging down, it is said to be mature.  As this picture shows, some are down and some are still erect.  No matter, farmers are in the fields. (Except when it’s too wet)

Pawpaw

   We went to the woods looking for paw-paw.  Not grandpa, but pawpaw.

And we found them.  This is the season for them to ripen; some had fallen on the ground and others were still hanging on the tree.
   The pawpaw tree is the largest edible fruit tree native to North America.
The tree has dark green foliage and a tropical appearance. You’ll know the fruit is ripe if some have fallen on the ground.  They should be soft  and may be light green to a shade of brown.  Similar to a banana.

 
   Pawpaws provided delicious and nutritious food for Native Americans, European explorers, settlers and wild animals.  They have a tropical flavor and are best eaten out of hand.  The flesh should be soft and the fruit should have a strong, pleasant aroma.
   Fully ripe they will last only a few days; They may be stored in the frig, or the pulp may be frozen.  We made a delicious smoothie by adding frozen strawberries and apple cider to the pawpaw pulp.
   They compare favorable with bananas and apples nutrition wise.
   Young trees are available from nurseries, but you need to plant 2 varieties for cross pollination.
   Do not confuse pawpaw with papaya; two different species.
   Now is the time to take your trip to the woods.

Chrysanthemums and Dried Flowers

              Chrysanthemums and Dried Flowers
   Every dog has its day is an old time saying.  It goes for flowers, too.  Daffodils in April, Tulips in May, Roses in June,  All sorts of things in July and August.
   September is definitely the “day” for mums.   Or rather the month, because, if well cared for, with different varieties, your mum bloom will extend  for longer than a month.
   The mum display at Shademakers is outstanding and the price is very reasonable.

Should hold color for a month

   On a recent trip there, Kevin gave me the low-down on caring for those huge, outstanding plants. Many of us want them for accent pieces, the front porch, the back step, in front of the garage.
   Different varieties bloom at different times, so choose accordingly.  Some are in full bloom, others are in half bloom.  Kevin tells me that if some buds are not open, the mum should show good color for a month, if well cared for.  That means proper watering.  And that’s a trick.  You must water till it runs out the bottom holes, let it rest 1 minute, repeat, rest 1 minute and then water again.  I would suggest that you set the pot in a dishpan so the water can really soak up;.
   We would like to plant them in our flower garden and have them re-appear in the spring.  That’s another trick.  Those huge plants have been force--fed with fertilizer and have lots of roots.  They need at least 6 hours of sun and the soil must be well drained.  Most of them are not bred to be perennials, but annuals.  If you mulch them well, you may get new shoots in the spring.  That is the time to cut back last year’s growth.
   In most cases, enjoy them for a month, and look forward to something else.
   Such as the flowers for drying.  If you have been growing statice, cockscomb, gomphrena, strawflowers, collecting them, you are now in the happy period of putting bouquets together. I have been doing this for years and find new things to dry all the time.  The hydrangeas are gorgeous and can be dried in different stages.  When they have matured to their most fullest, put them in a vase with a small amount of water, When the water is gone, the flower will be just right.  Pale green on one side of the bloom and a shade of pink on the other side, lovely.  There are all kinds of hydrangeas and you may buy several before you get the one that really suits your needs.
   Cockscomb comes in two varieties. Crested and plume.  Both are good for drying.  You accept the fact that their color deepens and changes.

Crested Cockscomb

   Statice retains color and seems to be more plump after drying.  It’s not much to look at in the
cutting row, but give it a drink and it puffs out a bit.  I bunch about 5 or 6 stems together, put a rubber band around them.  Slip a bent paper clip through the rubber band and hang them up.  They are soon dry, move them to a dark spot, and dry more.  I am down to 3 hooks in the utility room, and it is sufficient.  At one time I had bunches hanging in the attic, the garage, the closets.  Those were the days; I had bushel baskets to bring in to strip the lower leaves, bunch and hang.    
   For now, I am satisfied to work with less.

Plume cockscomb, sea oats and artemesia

   What fun it is to share when a friend stops by.  A bouquet of dried flowers for the kitchen table will bring smiles when the mums have long been forgotten.

Summer's Last Hurrah

   Recipe For Summer’s Last Hurrah!

      There are recipes for all sorts of things, but this one is special.
If you try it, yours will turn out quite differently, I’m sure.  Taste means more than the touch on the tongue.
     Ingredients
1 Visiting celeb, best if you have not seen her in years.

Cousins

2. Well tended grounds, meaning someone has worked all summer in preparation for this event.
3. Lots of food and (there were drinks).
4.  Three handsome, hard working young men to cook and prepare roast chicken and pulled pork. (This is not easily found and may require some substitutes). One of these young men got up before daylight to get the pork buttes in the smoker.  Watching them work I knew this was not the first time they had done this.

Man In Charge

5. Lots of children, What’s a good time without children?  And there must be a baby with a big bow on her head.

6. Perfect weather, with tables under tents. Don’t forget table decorations..  7. Old friends to recall incidents you would rather forget.

8.  The chickens must have been raised on the farm with special organic feed.
9;. Secret recipe pork rub.
10;. And lots of laughter.
      Equipment needed
Large, stainless steel pans for the meat. Some kind of electric thing to keep the pork hot.

Rubber gloves for the fellows to wear preparing the meat.
Bearclaws (purchased from Amazon)  to pull that succulent pork apart.
White table cloths, (not plastic).
   My small part in this was pies, strawberry-rhubarb pie and apple pie.

Pies, cookies, Rice Krispie Bars, Brownies

It is tricky , baking pies for a carry-out.  So this is what I did.
Prepared the pie dough the day before, putting it in the pans and putting the tops between sheets of wax paper, then the frig.  My method for fruit pies is cooking the filling and baking at 400.  Others have success differently, but here is my method.
    Ten pound boxes of frozen fruit are available at my local grocery every August.  It is great having them in the freezer.  I cook about 1 cup of sliced, frozen apples, a little water, scant half cup of flour, 1 cup sugar, some butter and cinnamon or pumpkin pie spice until thick. Refrigerate.  The next day it is easy to add more apple slices to this filling, I thawed the frozen apple slices in the microwave briefly., fill the pie crust, apply the top, sprinkle a bit of sugar on  and bake at 400.  Bake until the top crust puffs up a bit.  It may be a bit juicy, so put some aluminum foil under the pie pan.  Perfect and freshly made.
   Strawberry-rhubarb pie is a great treat.  My skill in raising rhubarb is non-existent, so the frozen comes in handy.  In a large, heavy duty skillet I combine about 2 cups of frozen rhubarb, heat on low to get a little juice.  Take off the burner and add 2 TBSP. minute tapioca and let stand for about 10 minutes.  This will soften the tapioca.
   Then add 2 cups of frozen strawberries, heat until they thaw.
Combine 2 TBSP corn starch, 1 cup sugar, some butter and a bit of nutmeg.
Cook until thick.  Fill prepared crust, add the top crust  and bake until top is puffed up.   Enjoy, pie lovers.
   May your summer provide memories to last a life-time.

Tomatoes, August

   Have you noticed that August mornings are cooler?  The seasons of life change, as do the seasons of the year.   The school bus has gone by before I get out of bed.   I can sleep as late as I want, one of the joys of this season of life.
   August is tomato month in Indiana.  Thankfully I have good friends who share tomatoes,  so I will share recipes with you.  Fried Green Tomatoes has become a side dish in northern restaurants, after being a staple down south.  If you are a cook, you come home from the restaurant and wonder how they did that. There seems to be two basic methods, I tried both and here are my results.
   From Mastering The Art of Southern Cooking  by Dupree and Graubart  comes these suggestions.   1.  Peel your green tomato (the coating will stick to it better)  and slice, not too thick, not too thin.  Spread on paper towel and salt lightly. (This will draw out the moisture)  .  Combine equal parts of flour and corn  meal with some seasoning.  Either salt and pepper or your choice.  Go light on the salt here.2. Pat the slices dry and coat with flour mixture.  Let rest  3. Prepare a heavy skillet , cast iron is nice, with about ½ inch of oil.  Bring to temperature (about 360.)  4. .  When oil is hot, again dip slices in flour mixture and then in fat.  Brown on one side, then the other.
Don’t crowd the skillet

Add caption

    My test sample tasted great but they soon got mushy.

   From Better Homes and Gardens New Cookbook  comes this recipe. .
I adjusted the recipe a bit.
 3 firm green tomatoes
1/3 cup milk
2 beaten eggs
¾ cup fine dry bread crumbs
¼ cup cooking oil
I like letting the slices sweat with salt before starting.
1. Dip slices in milk, then flour.
2. Dip in beaten eggs
3.Dip in bread crumbs
4. Place in hot oil.  Don’t crowd the skillet.  This recipe calls for lower temp oil, thus a longer frying time.

These green tomatoes stayed firmer, taste was about the same.

Then I tried  Mario Batall’s Spaghetti  with Green Tomatoes. It was delicious, but took a little time in preparation.
¼ cup fresh mint leaves (spearmint)
¼ cup fresh Basil leaves
¼ cup parsley leaves
¼ cup arugula
5 chopped green tomatoes
2 cloves chopped garlic
1/4cup olive oil plus 2 Tbsp.
Salt and pepper
1 pound spaghetti
¼ cup Parmigiano-Reggiano cheese
1. Bring salted water to boil in large pot.  Add spaghetti and cook until tender.
2. In small food processor combine, mint, basil, parsley, arugula (I didn’t have, so omitted this) 1 clove garlic, olive oil and cheese. This is called pesto.

3. Finely chop green tomatoes (I used old fashioned food chopper, worked great) .  In a heavy skillet heat 2 Tbsp. oil, then  combine tomatoes, 1 clove chopped garlic, saute for 3 or 4 minutes.
4. Add pesto to green tomatoes, heat through. Mix in drained spaghetti (May want to add a small amount of spaghetti water to make a nice sauce). Dish up and top with extra cheese.  This dish is very tasty, don’t tell family what you have in it.

If you don't have fresh mint, stop by, mine has spread to the strawberry patch.  Ugh!.  I'll share some plants.

Sunflowers

      Linda Rosenberger smiles a lot.  You would too if you had a row of sunflowers smiling on you from  your kitchen island.  A single bloom in a mason jars, but 7 jars of sunflowers.  Beautiful
   The sunflowers have such lovely names as Lemon Queen, Tall Teddy, Procut Red  and Mexican Sunflower.

                     Linda's grouping

   Linda has been raising these beauties for about  5 years.  Some of them volunteered from last year’s plants, but most were fresh starts from seed she bought from Amazon.  This spring was a challenge due to the weather, some got a late start.  She likes the variety that sunflowers have and the fact that they are easy to grow.

                   Mexican Sunflower

The flower heads follow the sun, that’s how they got their name.
Heliotrpism is the word describing flower heads moving toward the sun.  Once the flower matures and it is not actively photosynthesizing, then it remains stationary It will hang with th weight of the growing seeds.  The seeds are arranged in a Fibonacci Spiral to pack as many seeds as possible in a small space.
   Sunflowers were popular in the Victorian era, then interest was lost.  But in the past few years they have once again climbed in favor with decorators and gardeners.  Some grow over 6 feet high while other varieties have large blossom with 2 to 3 feet plants.  Seeds should be widely spaced at planting, at least 12 inches apart.
   The blooms can be dried using silica gel.  And of course the winter birds love the seeds.

Sunflowers waving in the wind

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Johnny Jump Up Through The Ages

Many, many years ago Emma moved with her new husband to the farm that would be their home place.  Life was busy with hired hands to cook for, garden to tend and harvest.  So she was pleasantly surprised to find a patch  of wild flowers growing at the back door.  They didn’t need any attention, they just kept multiplying.  They were a little joy to observe in the families’ busy day.   Soon there were so many plants that she could share with her sisters.  That’s what sisters do, share.  So, now the little johnny jump  ups, for that is what they were, spread to other homes and gardens.  A spring flower, that went dormant when the weather got hot, and were forgotten.  But the next spring, they came back, bringing their children.
   When Emma moved from that farm to another farm, what did she take with her (besides her children and stuff).? Some johnny jump ups, of course.  Soon they were happy and multiplying in that location.  But she didn’t take all of them from the home place.  The original ones continued to grow and to multiply.
  When I joined Emma’s family, (I married her son) I admired the tiny flowers that were no trouble to grow.  She shared and soon I had a nice patch of flowers.  No care, no watering or fertilizing.
   The years passed, we moved,(taking flower starts with us, but leaving some at that farm).
   Emma has passed on to a better place but the johnny jump ups continue to delight.
   This spring the lady who now lives on the home place brought two large pots of Heartsease (another name) to the garden club plant sale.  The tiny wildflowers were at their prime and were soon purchased.I did not see who bought them, but I’m sure that next spring someone new
 will be pleased to see the childish faces popping up.

Johnny jump up's are dormant now, just a few showing. 

 
The question is, how and when did those little wildflowers get to that farm.
They are not native to this country, so some immigrant put flower seed in his pocket and brought them over from Europe.
 According to Life Portfolio of Wordpress  Here is the story.
   As early as the 4th century B.C. this small wildflower was noted in Greece.
Sometime after that an acute observer in Europe noticed a plant similar to the viola growing in an open area with more sunlight.  Someone named the plant a wild pansy.  The word pansy is traced back to the French word pensee, meaning thought or remembrance.
Hybridization was used to breed more  plant vigor and flowers that had no dark blotches.  These clear pansies were bred about the turn of the 20th century.
   Viola is a large genus containing 500  species according to Hortus Third.
Our johnny jump up is a European herb from which most common pansies are derived.
  In 1850 plant breeding occurred in England, Scotland and Switzerland.  

   Now we can enjoy the big pansies, the prolific violas and the little wild johnny jump ups.
   How lucky we are.

Violas made a beautiful mass in spring. 

 In the spring when they once again smile brightly, I'll share with my grandchildren.
 

Where Is the Fun in Summer Gardening?

      All is not sweetness and light in my garden.  In fact I am at war.  The adversaries are Japanese Beetles and Canadian Thistle.  The battle has been going on for years and I am loosing.
   My defense for the beetles was to scrape them into a sudsy container early in the morning before they could fly.  Then I read that garlic planted near by was a deterrent.  This spring I used the systemic on the roses (should have started the process earlier and used more).  Besides still mutilating the rose they have invaded nearby hibiscus and far-away basil.   My beautiful basil in the herb pot.  Well, it was once beautiful.
   Canadian Thistle.  We have been fighting for years.  And loosing. Pulling, or hoeing  is a no-no.  Round-up is futile.   Nobody seems to have an answer.
   My hope is that someone, private or general can help.  Won’t someone please rescue me.?
   Thankfully there is some peace  in my garden world.

Container pot with impatiens, coleus and the white stuff

       

Begonias in flower box, one of the best plants this year.

A real beauty.Hydrangea Tree. 

Oxford Farmers Market Uptown

 
   Oxford, Ohio is a jewel and a treasure.  Thanks in many  ways to Miami University.
   One of the less well known benefits is the Oxford Farmers Market Uptown.   It is a Growers Only Market featuring bakers, artists, plantsmen and farmers.
   When you talk with the people selling the bread and the toddler’s dresses you will find they did the kneading of the bread and the sewing.

   Locally grown sugar corn and peaches the 1st of July?  Who would have thought it.  The fellow at the Burwinkel Farms stand said they would have locally grown peaches until fall. They have 300 trees.

   The “in” thing is to buy locally, eliminate excessive transportation, the middle--man.  From the news I learned that most of the cut flowers sold in this country come from South America.  What a shame.
   When my flower garden had little to show “Crystal Creek Garden” had buckets of FRESH  cut flowers for sale, by the bunch or stem.

   Don Isaacs, a grower from Liberty sold me a  tiny mum for $3.  He told me to put it in the ground where it would root and remain viable next year.  That would be different.
   Local honey was available from several vendors.  Eating it will help relieve your allergies.  Lettuces, squash, beautiful radishes were plentiful.

   Beautiful yarns piled high.
   And the baked goods!  Gluten free is popular now and some of the bakers have mastered those techniques.  Sheri’s chocolate cake is to die for.
   Sally Henson of Abbott Ridge Farm  had a display of breads that appeared to arrive straight from a European bakery;  artisan bread, focaccia, a flat bread, all beautiful.

  Sadly, the live music usually in evidence on Saturday morning did not make it this time.  Maybe next Saturday.  What fun for the children to stand so close to watch the musicians..


 

Herbs, ;Normal Day

      It is wonderful having a big pot of herbs jut outside the kitchen door.

It has just been the last 10 years or so that I have been interested in herbs.  But better late than never.
   It is easy to make an herb pot.  I had a 16 inch across plastic pot, a cut-off plastic liter bottle, potting soil , gravel and the plants.  If you are cooking for 1 or 2 this will do you all summer.  If you make pesto better  plant in the garden.
  The big pot will have drainage holes. If you want to spray paint the pot, that’s fine.   Fill the pot with soil, putting the cut-off liter bottle filled with gravel in the middle of the big pot. The soda bottle needs the bottom cut off and holes punched all around the sides.   I like to use a time release fertilizer (Osmocote) when potting out things.  I planted 2 basil, 1 rosemary and 1 parsley and sowed a little dill  on the side.  The trick is watering in the gravel.  My pot has holes cut in the sides, originally I planted herbs in those holes, also.
   But I wouldn’t advise it.  When watering, even in the gravel the water would shoot out those side holes. I use the same pot but covered the  holes with rocks.
   When herbs are that available, you remember to put them in everything.
If you are putting them in a cooked food, add them to the pot just before taking it up.  The flavor dissipates with cooking.
    Now, what to cook with those fresh herbs.

                     Pasta with Tomatoes and Herbs
1 cup uncooked penne pasta
¼ cup olive oil
1 cup fresh herbs, finely chopped will make about ½ cup. Use a combination of what you like.
1 large ripe tomato, peeled, seeded and chopped
Prepare tomato and herbs in large bowl. Add a dash of salt and pepper.
Cook pasta, (it doesn’t take long) Drain, keep hot.
Heat the olive oil, pour over tomato and herbs.
Add hot pasta and stir.

So good and so easy.
                   
                          Food For The Soul                                                                
                                           Normal Day
Let me be aware of the treasure you are.  Let me learn from you, love you, bless you before you depart.  Let me not pass you by in quest of some rare and perfect tomorrow.  Let me hold you while I may.
                              Anon
                                                 

Metamora and Strawberries

   Metamora has fallen on hard times.  This historical tourist attraction sports a gristmill, canal, working train,  and an aqueduct.  But where are the tourists?.  When family came visiting we wanted to show them our local events.  We don’t have Disney type sights between the cornfields so  Metamora was as close to an attraction as we’ve got.
 
  Unless you want to go boating or fishing at Brookville Lake our favorite restaurants are about it.
   But Metamora for some 30 or 40 years has been a good place to go.  You can walk the dog, push the babies in a stroller, or ride a bike. The shops are flush with goodies; ice cream, fudge .  In the fall when the festival is going on, there are barbecue  grills going; the smell of pork and onions wafts in the air.  
    At one time I had some favorite shops to watch for.  But they are gone,  the turn-over is great.  Some shops are boarded up.  I remember when Rose Hyde’s shop, Rosebud, was a gift shop  of renown.  It’s long gone.
    The tiny historical village; , once a hub of transportation is subject to change,  as are other urban centers, large and small.
   The canal once ran over the creek by way of a wooden bridge. Part of the canal has water, but .  the canal boat is dejected.
   Let’s give credit where credit is due.  We watched and listened to  a wonderful Memorial Day Service-  veterans, more flags than I could count, music and speeches.  At the end of the service children tossed flowers onto the water at the bridge.  A nice tribute to the fallen servicemen.
   Last 4th of July we spent a wonderful evening watching fireworks and people at Metamora.  On the north side of Rt. 52 new buildings and a large meadow were perfect for parking and lounging in chairs and on blankets.  There were lots of people, but it wasn’t crowded. .  Uniformed officers were evident, so it was peaceful.  Country music  performers entertained us while we waited for darkness.
  Perhaps even Metamora is adjusting.

   The first of June can not roll by without mention of strawberries.  I’m a novice grower, so appreciate even the small ones.  One thing I did right was to plant both ever bearing and June bearing.  Also thankful I spread straw over them in the fall.  It makes picking in the spring easier.

   Here is my take on that wonderful and easy Strawberry Pie.

                                   Dorothy’s Strawberry Pie
1 baked 9 inch pie shell
1  cup sugar
2 Tbsp. corn starch
3 Tbsp. strawberry jello
1 cup water
Halved strawberries
Combine sugar, corn starch and jello in heavy pan.  Add water, stirring well, \Cook on low ,boiling for 1 minute, stirring as it cooks.  Remove from heat and chill  well.   Arrange halved berries in cold pie shell, Top with glaze, top with Cool Whip.  

   Enjoy!