I've been going through things at the house and came across a small stack of pink notes from my Aunt Catherine. She prepared the notes as a favor for a wedding shower she hosted years ago - possibly for Katie or Diane (my sisters). If you ever met my Aunt Catherine, you'd understand why the notes were on pink paper, each carefully cut apart from the others.
Anyway, some of these ideas sound interesting and useful. Hope they work for you!
To get rid of ants outdoors:
1 gallon boiling water
3 TB Clorox
Pour down into holes of nests.
Here is a fantastic cleaning solution--easily made, no rinsing required. Cleans mildewed Naugahyde, tile floors, woodwork, and greasy stoves. here it is: 1/4 cup baking soda, 1/2 cup vinegar, 1 cup clear (not soapy) ammonia. Add the above to 1 gallon of warm or hot water.
To keep sink drains fresh and free-flowing, pour 1 cup baking soda into drain every week. Follow the soda with 1 cup vinegar. As the soda and vinegar foam, flush drain with a quart of boiling water. Do this regularly and drains will be free-flowing and fresh-smelling.
To remove heel marks from vinyl or linoleum floors, try silver polish or white appliance wax.
Here's how to make a straight seal with a caulking gun. Put 1/2 inch-wide masking tape 1/8 of an inch from each side of the area to be sealed. Run the bead of sealant along the crack. Even it out with a wet finger. When you remove tape, you'll have a professional-looking caulking job.
When removing dirt from refrigerators, stoves, walls, and glass, automatic dishwasher detergent works well. Dissolve 1/4 cup in a gallon of hot water: soak a cloth with the solution and apply; wipe with a dry cloth afterward. Wear rubber gloves.
Tired of expensive spot removers? In a spray bottle put 1/3 cup dishwashing liquid, 1/3 cup ammonia, and 1/3 cup water. Spray and rub spots before putting in washer. You'll be amazed!
Mix honey instead of sugar in your whipped cream. The honey gives the cream body and enables you to keep it in the refrigerator for several hours.
Help for vacuum-cleaner bags. Add a few whole cloves, carpet freshener, baking soda, a cotton ball sprayed with a favorite perfume or dabbed with peppermint or almond extract - all sweet smelling and cheap!
For washing windows, use 1/2 cup cornstarch to 1 gallon water. The cornstarch absorbs the oily film and prevents streaking, thus leaving the windows gleaming.
Automobile touch-up paint is perfect to cover scratches and burns on linoleum. But be careful: it won't wash offf. Use a fine-haired painbrush, which gives you better control.
Keep tuned . . . more tips to come in the next post.
Saturday, November 14, 2009
Saturday, September 26, 2009
Bosch vs. KitchenAid
For the past couple of weeks, well, actually the past 14 months, I've been pondering on the respective merits of the Bosch and KitchenAid. This hasn't been a full-time pondering, and I certainly haven't lost any sleep over it, but when I'm making something that requires mixing or kneading, which happens fairly regularly, I do think about the equipment.
I brought the Bosch mixer with me to New York and still have the KitchenAid in Utah. The Bosch gets used a lot more in NY than it ever did in Utah, simply because it's all I have. But this also means I've used it for a lot more than making bread (which was its sole use in Utah), so I have more experience with it on which to base my ramblings.
In a nutshell, I LOVE the Bosch for making bread. I can make a batch of 6 loaves of whole wheat bread at one time, and it turns out perfectly. It's fast and efficient. It kneads without stressing the motor It's easy to use. I can make multiple recipes after each other and the motor doesn't seem to get hot. It's a workhorse, no question about it. My Bosch also came with a blender attachment (the blender attaches to a different part of the base). The blender works really well, too. In fact, I think it's the best blender I've ever used.
BUT. . . I miss my KitchenAid. I LOVE the KitchenAid for virtually everything else like cookies, frosting, whipping cream, etc. The KitchenAid is incredibly easy to use and has a limited number of parts to clean. It doesn't hold the capacity that the Bosch holds, but that's not a problem for anything but bread (at least that I've noticed so far). The motor does seem to get warm, but the mixer keeps working. My mom's KitchenAid is over 50 years old, and it's still working (it has had the motor replaced, however). That original design has stood the test of time - my KitchenAid and attachments look almost just like my moms (and mine is only 20+ years old).
So the question I get asked is this: If you could have only one - either the Bosch or the KitchenAid - which would you choose? Based on what I know and how I cook, I would probably choose the KitchenAid, but I'm really glad that I don't have to make that decision. And I'll be really glad when I can get my KitchenAid to my NY kitchen. But what do you think? Is one better than another? Any preferences? Let me know.
Now. . . the piece of equipment I would love to have in my kitchen but probably never will because it's completely impractical, not to mention expensive and BIG, is an industrial size Hobart mixer. Think of it as the KitchenAid on steroids. It is one BIG, BAD mixer, but I fell in love with it at Seneca Lake Camp. It does have a few drawbacks for use in the normal home kitchen (like it's size and the fact that it takes two people to lift the mixer bowl when it's full), but think of the possibilities of being able to make 12 - 16 loaves of bread at once, or 10 dozen cookies, or a full sheet cake pan of brownie mix. Hmmm - with only two people most of the time to cook for, it may be a bit of overkill. But a girl can dream. . .
I brought the Bosch mixer with me to New York and still have the KitchenAid in Utah. The Bosch gets used a lot more in NY than it ever did in Utah, simply because it's all I have. But this also means I've used it for a lot more than making bread (which was its sole use in Utah), so I have more experience with it on which to base my ramblings.
In a nutshell, I LOVE the Bosch for making bread. I can make a batch of 6 loaves of whole wheat bread at one time, and it turns out perfectly. It's fast and efficient. It kneads without stressing the motor It's easy to use. I can make multiple recipes after each other and the motor doesn't seem to get hot. It's a workhorse, no question about it. My Bosch also came with a blender attachment (the blender attaches to a different part of the base). The blender works really well, too. In fact, I think it's the best blender I've ever used.
BUT. . . I miss my KitchenAid. I LOVE the KitchenAid for virtually everything else like cookies, frosting, whipping cream, etc. The KitchenAid is incredibly easy to use and has a limited number of parts to clean. It doesn't hold the capacity that the Bosch holds, but that's not a problem for anything but bread (at least that I've noticed so far). The motor does seem to get warm, but the mixer keeps working. My mom's KitchenAid is over 50 years old, and it's still working (it has had the motor replaced, however). That original design has stood the test of time - my KitchenAid and attachments look almost just like my moms (and mine is only 20+ years old).
So the question I get asked is this: If you could have only one - either the Bosch or the KitchenAid - which would you choose? Based on what I know and how I cook, I would probably choose the KitchenAid, but I'm really glad that I don't have to make that decision. And I'll be really glad when I can get my KitchenAid to my NY kitchen. But what do you think? Is one better than another? Any preferences? Let me know.
Now. . . the piece of equipment I would love to have in my kitchen but probably never will because it's completely impractical, not to mention expensive and BIG, is an industrial size Hobart mixer. Think of it as the KitchenAid on steroids. It is one BIG, BAD mixer, but I fell in love with it at Seneca Lake Camp. It does have a few drawbacks for use in the normal home kitchen (like it's size and the fact that it takes two people to lift the mixer bowl when it's full), but think of the possibilities of being able to make 12 - 16 loaves of bread at once, or 10 dozen cookies, or a full sheet cake pan of brownie mix. Hmmm - with only two people most of the time to cook for, it may be a bit of overkill. But a girl can dream. . .
Tuesday, September 22, 2009
What's for Dinner? Try Pork Tenderloin
We had the LDS missionaries over for dinner Monday night, along with Mark's brother Anthony and a friend, Josh. With Mark and me that made 6 for dinner - and I knew time was going to be tight because of work - and we had another obligation that night where we needed to be out of the house by 6:15 p.m.
Here's the menu:
Pork tenderloin
Roasted Yukon Gold potatoes
Gravy
Steamed carrots
Fresh rolls
Chocolate cake
It all came together FAST - literally less than an hour - and tasted great. And we were out of the house by 6:15. Not bad.
Pork Tenderloin
1/2 cup apple juice or apple cider
1/4 cup Dijon whole grain mustard
1 TB dried rosemary (or 2TB fresh)
5 cloves garlic, chopped
1/4 tsp coarsely ground pepper
4 (1-pound) pork tenderloins
Balsamic vinegar
In a bowl, combine apple juice, mustard, rosemary, garlic, and pepper. Put pork tenderloins in a 1-gallon ziplock bag, add marinade, seal tightly. Place in a bowl in the fridge and marinate at least 3 hours. Turn the bag over occasionally (every 60-90 minutes).
Drain and discard marinade from the meat. Place meat in a roasting pan coated with nonstick cooking spray. (I used 2 9 x 13-inch pans.) Drizzle roast with balsamic vinegar (about 2 TB total drizzled over the 4 tenderloins). Bake, uncovered, at 350 degrees F for 40-45 minutes or until meat reaches internal temperature of 160 degrees. Remove from oven. Let stand 10 minutes before slicing.
NOTE: Don't be alarmed by the amount of mustard in the marinade. I know it sounds like a lot, but the final product doesn't taste like mustard.
Gravy
3 TB vegetable oil
2 TB butter
1/2 cup flour
1/2 cup apple juice or apple cider
1 1/2 cups cold water + additional water if needed
1 1/2 tsp beef base
1 1/2 tsp chicken base
Drippings from baked tenderloins
Heat vegetable oil and butter in saucepan until butter is melted. Add flour and continue to cook and stir about 90 seconds or until mixture is almost starting to brown. Add apple juice and water and stir with a whisk. Add beef base and chicken base. Cook and stir over medium heat until gravy thickens. When the tenderloins are done, add the drippings from the roasting pan(s) to the gravy and stir to incorporate. If the gravy is too thick, add a little more water to desired consistency.
(Cooking tip from a chef: Add COLD liquid to hot roux for lump free gravy. I've never had a problem with it.)
Roasted Yukon Gold Potatoes
4 lbs Yukon Gold potatoes, white potatoes, or red skinned potatoes
1/4 cup olive oil
salt
pepper
Rinse potatoes and cut into chunks. Put potatoes in a large bowl. Drizzle with olive oil and stir to coat the potatoes. Spread in a shallow baking pan (I use the large cookie sheets with a 1" side). Sprinkle with freshly ground sea salt and pepper. Bake at 350 degrees approximately 45 minutes or until tender. Stir about half way through baking time.
Diane's Rolls
This is my go-to recipe for rolls in a hurry. They always taste great, they can be put together quickly, and I always have the ingredients. It takes less time to make the rolls and form them than it takes to go to the grocery store. Literally. Let the rolls raise while the meat is cooking, then pop the rolls in the oven while the meat is resting. Wah-la! Fresh rolls for dinner. NOTE: I'm including the instructions for the way I make the rolls using instant yeast. If you just have regular yeast, let me know and I'll send you the standard instructions (or refer to the instructions in the family cookbook).
2 cups very warm water
1/2 cup sugar
1/4 cup vegetable oil
2 eggs
4-6 cups flour
2 TB instant yeast
1 1/2 tsp salt
In mixer bowl, add ingredients in order: water, sugar, oil, eggs, 4 cups of flour, and yeast. Mix until smooth, scraping bowl occasionally. Add 1 1/2 cups flour and salt and mix to form soft dough. Add up to 1/2 cup additional flour or as needed. The dough will be soft. Knead (I use the dough hook on the mixer) for about 5 minutes. Let dough rest 20 minutes. Form dough into 36 rolls and place on baking sheets. Cover with a towel and let rise until double. Bake at 375 degrees for 13-20 minutes. Cool on wire rack.
NOTE: I use parchment paper on my baking sheets and spray the parchment with cooking spray. Also, flour amounts and baking times seem to be slightly different in NY than in Utah. I think it may have something to do with the humidity, altitude, and possibly the flour itself. Start wtih the amounts and times listed, and increase if needed.
Chocolate Cake
1 chocolate cake mix, made according to package directions
Before baking the cake, sprinkle with:
1/2 cup brown sugar
1/2 cup coconut
1/2 cup chocolate chips
1/2 cup chopped pecans
No frosting needed!
I'm estimating the cost for dinner for 6 people at around $20.00.
Here's the menu:
Pork tenderloin
Roasted Yukon Gold potatoes
Gravy
Steamed carrots
Fresh rolls
Chocolate cake
It all came together FAST - literally less than an hour - and tasted great. And we were out of the house by 6:15. Not bad.
Pork Tenderloin
1/2 cup apple juice or apple cider
1/4 cup Dijon whole grain mustard
1 TB dried rosemary (or 2TB fresh)
5 cloves garlic, chopped
1/4 tsp coarsely ground pepper
4 (1-pound) pork tenderloins
Balsamic vinegar
In a bowl, combine apple juice, mustard, rosemary, garlic, and pepper. Put pork tenderloins in a 1-gallon ziplock bag, add marinade, seal tightly. Place in a bowl in the fridge and marinate at least 3 hours. Turn the bag over occasionally (every 60-90 minutes).
Drain and discard marinade from the meat. Place meat in a roasting pan coated with nonstick cooking spray. (I used 2 9 x 13-inch pans.) Drizzle roast with balsamic vinegar (about 2 TB total drizzled over the 4 tenderloins). Bake, uncovered, at 350 degrees F for 40-45 minutes or until meat reaches internal temperature of 160 degrees. Remove from oven. Let stand 10 minutes before slicing.
NOTE: Don't be alarmed by the amount of mustard in the marinade. I know it sounds like a lot, but the final product doesn't taste like mustard.
Gravy
3 TB vegetable oil
2 TB butter
1/2 cup flour
1/2 cup apple juice or apple cider
1 1/2 cups cold water + additional water if needed
1 1/2 tsp beef base
1 1/2 tsp chicken base
Drippings from baked tenderloins
Heat vegetable oil and butter in saucepan until butter is melted. Add flour and continue to cook and stir about 90 seconds or until mixture is almost starting to brown. Add apple juice and water and stir with a whisk. Add beef base and chicken base. Cook and stir over medium heat until gravy thickens. When the tenderloins are done, add the drippings from the roasting pan(s) to the gravy and stir to incorporate. If the gravy is too thick, add a little more water to desired consistency.
(Cooking tip from a chef: Add COLD liquid to hot roux for lump free gravy. I've never had a problem with it.)
Roasted Yukon Gold Potatoes
4 lbs Yukon Gold potatoes, white potatoes, or red skinned potatoes
1/4 cup olive oil
salt
pepper
Rinse potatoes and cut into chunks. Put potatoes in a large bowl. Drizzle with olive oil and stir to coat the potatoes. Spread in a shallow baking pan (I use the large cookie sheets with a 1" side). Sprinkle with freshly ground sea salt and pepper. Bake at 350 degrees approximately 45 minutes or until tender. Stir about half way through baking time.
Diane's Rolls
This is my go-to recipe for rolls in a hurry. They always taste great, they can be put together quickly, and I always have the ingredients. It takes less time to make the rolls and form them than it takes to go to the grocery store. Literally. Let the rolls raise while the meat is cooking, then pop the rolls in the oven while the meat is resting. Wah-la! Fresh rolls for dinner. NOTE: I'm including the instructions for the way I make the rolls using instant yeast. If you just have regular yeast, let me know and I'll send you the standard instructions (or refer to the instructions in the family cookbook).
2 cups very warm water
1/2 cup sugar
1/4 cup vegetable oil
2 eggs
4-6 cups flour
2 TB instant yeast
1 1/2 tsp salt
In mixer bowl, add ingredients in order: water, sugar, oil, eggs, 4 cups of flour, and yeast. Mix until smooth, scraping bowl occasionally. Add 1 1/2 cups flour and salt and mix to form soft dough. Add up to 1/2 cup additional flour or as needed. The dough will be soft. Knead (I use the dough hook on the mixer) for about 5 minutes. Let dough rest 20 minutes. Form dough into 36 rolls and place on baking sheets. Cover with a towel and let rise until double. Bake at 375 degrees for 13-20 minutes. Cool on wire rack.
NOTE: I use parchment paper on my baking sheets and spray the parchment with cooking spray. Also, flour amounts and baking times seem to be slightly different in NY than in Utah. I think it may have something to do with the humidity, altitude, and possibly the flour itself. Start wtih the amounts and times listed, and increase if needed.
Chocolate Cake
1 chocolate cake mix, made according to package directions
Before baking the cake, sprinkle with:
1/2 cup brown sugar
1/2 cup coconut
1/2 cup chocolate chips
1/2 cup chopped pecans
No frosting needed!
I'm estimating the cost for dinner for 6 people at around $20.00.
Wednesday, September 16, 2009
Hot Fudge Sauce
We served this with ice cream for dessert on the last day.
Hot Fudge Sauce
1 square butter
1 can evaporated milk
1 cup powdered sugar
1 bag (12-ounces) semi sweet chocolate chips
1 tsp vanilla
Over medium heat and stirring constantly, melt together all ingredients except vanilla. Continue to stir until mixture is simmering. Remove from heat and add vanilla. Sauce thickens as it cools. Makes about 2 cups of sauce.
Hot Fudge Sauce
1 square butter
1 can evaporated milk
1 cup powdered sugar
1 bag (12-ounces) semi sweet chocolate chips
1 tsp vanilla
Over medium heat and stirring constantly, melt together all ingredients except vanilla. Continue to stir until mixture is simmering. Remove from heat and add vanilla. Sauce thickens as it cools. Makes about 2 cups of sauce.
Quick Trick Lasagna
Quick Trick Lasagna - the trick is that you don't have to cook the noodles first!
1 lb lean ground beef
1 onion
1 1/2 lbs ricotta cheese
2 eggs
1 (32-ounce) jar or can spaghetti sauce
1 can diced tomatoes or tomato puree
1/2 cup water
1 (8-ounce) package uncooked lasagna noodles
3/4 lb mozzarella cheese, shredded
1/4 cup Parmesan cheese
Brown ground beef and onion. Season with garlic and onion powder. Drain. Add spaghetti sauce, tomatoes, and water and simmer while preparing other ingredients. Mix together the ricotta and eggs.
In a greased 9 x 13-inch pan, layer 1/3 of the meat sauce, 1/2 of the uncooked noodles, 1/2 of the ricotta cheese mixture, and 1/3 of the mozzarella. Repeat layers, ending with meat sauce. Sprinkle with Parmesan cheese. Cover tightly with foil and bake 45 minutes at 375 degrees. Remove foil and bake 15 more minutes. Let stand 10 minutes before serving. Makes 6-8 servings.
NOTES:
You can use cottage cheese instead of ricotta - I just like the flavor and texture of the ricotta a little better than the cottage cheese.
For the youth, we made all the lasagna the day before, covered it with plastic wrap (the acid in the tomatoes will eat through aluminum foil after a while), and refrigerated until time to bake for dinner. If you make the lasagna in advance, allow about 20-30 minutes extra baking time.
1 lb lean ground beef
1 onion
1 1/2 lbs ricotta cheese
2 eggs
1 (32-ounce) jar or can spaghetti sauce
1 can diced tomatoes or tomato puree
1/2 cup water
1 (8-ounce) package uncooked lasagna noodles
3/4 lb mozzarella cheese, shredded
1/4 cup Parmesan cheese
Brown ground beef and onion. Season with garlic and onion powder. Drain. Add spaghetti sauce, tomatoes, and water and simmer while preparing other ingredients. Mix together the ricotta and eggs.
In a greased 9 x 13-inch pan, layer 1/3 of the meat sauce, 1/2 of the uncooked noodles, 1/2 of the ricotta cheese mixture, and 1/3 of the mozzarella. Repeat layers, ending with meat sauce. Sprinkle with Parmesan cheese. Cover tightly with foil and bake 45 minutes at 375 degrees. Remove foil and bake 15 more minutes. Let stand 10 minutes before serving. Makes 6-8 servings.
NOTES:
You can use cottage cheese instead of ricotta - I just like the flavor and texture of the ricotta a little better than the cottage cheese.
For the youth, we made all the lasagna the day before, covered it with plastic wrap (the acid in the tomatoes will eat through aluminum foil after a while), and refrigerated until time to bake for dinner. If you make the lasagna in advance, allow about 20-30 minutes extra baking time.
Quick Vegetable Burger Soup
We served this soup to the adult leaders for lunch on Saturday, along with the homemade French bread. Because I knew we would be busy with making the bread Saturday morning, and didn't know how much time that would take, I didn't want anything too involved for lunch. This was a great choice.
Quick Vegetable Burger Soup
1 1/2 lbs ground beef
2 onions, chopped
2 stalks celery, chopped
2 (1-lb) cans (4 cups total) stewed tomatoes with onions and peppers
1 (16-ounce) can tomato sauce
4 cups water
1 large package (20-ounces) frozen mixed vegetables
1 envelope dry onion soup mix
2 tsp brown sugar
Brown ground beef, drain. Stir in everything else and bring to a boil. Reduce heat and simmer 20 minutes.
Quick Vegetable Burger Soup
1 1/2 lbs ground beef
2 onions, chopped
2 stalks celery, chopped
2 (1-lb) cans (4 cups total) stewed tomatoes with onions and peppers
1 (16-ounce) can tomato sauce
4 cups water
1 large package (20-ounces) frozen mixed vegetables
1 envelope dry onion soup mix
2 tsp brown sugar
Brown ground beef, drain. Stir in everything else and bring to a boil. Reduce heat and simmer 20 minutes.
Southwestern Egg Casserole
We served this to the adult leaders on Saturday morning. (The youth ate oatmeal on the trail.) I like making this for groups because it holds well and still tastes good even when served at room temperature.
Southwestern Egg Casserole
1 lb sharp cheddar cheese or cheddar jack blend, shredded
12 eggs
3/4 cup flour
2 (12-ounce) cans evaporated milk
1 cup whole milk
half of a 4-ounce can diced green chiles, drained, or to taste
1/2 cup picante sauce or salsa (extra chunky salsa works well)
Additional salsa to serve on the side
Preheat oven to 375 degrees. Grease a 9 x 13-inch glass or ceramic pan. Sprinkle cheese in bottom of pan. Beat eggs, add flour slowly, then mix in evaporate milk and whole milk. Pour egg mixture over cheese. Carefully spoon chiles over the surface, tehn sppon salsa over all. Bake about 45 minutes or until center is set. Serve additional salsa on the side.
NOTE about baking dishes: Be sure to use glass or ceramic for this dish, or any time you are baking eggs. Don't use metal dishes when baking/cooking eggs - the eggs will react to the metal and turn a greenish/gray color. They're still safe to eat, just not very appetizing. (Chalk this one up to a lesson learned the hard way!)
Southwestern Egg Casserole
1 lb sharp cheddar cheese or cheddar jack blend, shredded
12 eggs
3/4 cup flour
2 (12-ounce) cans evaporated milk
1 cup whole milk
half of a 4-ounce can diced green chiles, drained, or to taste
1/2 cup picante sauce or salsa (extra chunky salsa works well)
Additional salsa to serve on the side
Preheat oven to 375 degrees. Grease a 9 x 13-inch glass or ceramic pan. Sprinkle cheese in bottom of pan. Beat eggs, add flour slowly, then mix in evaporate milk and whole milk. Pour egg mixture over cheese. Carefully spoon chiles over the surface, tehn sppon salsa over all. Bake about 45 minutes or until center is set. Serve additional salsa on the side.
NOTE about baking dishes: Be sure to use glass or ceramic for this dish, or any time you are baking eggs. Don't use metal dishes when baking/cooking eggs - the eggs will react to the metal and turn a greenish/gray color. They're still safe to eat, just not very appetizing. (Chalk this one up to a lesson learned the hard way!)
Hot Bean Dip
This recipe originally came from Anne Peters Hutchings, my friend and neighbor all the years we were growing up. It's always been a hit.
Hot Bean Dip
1 can refried beans
1 cup sour cream
1 (8-ounce) block cream cheese
1 bunch green onions, chopped
1 TB taco seasoning mix
1 cup cheddar jack cheese, shredded
Combine all ingredients in a casserole dish. Bake 20 minutes at 400 degrees or until hot. Stir to combine. Serve with tortilla chips.
If you are in a hurry, you can heat everything in the microwave or in a heavy pan on the stove.
Hot Bean Dip
1 can refried beans
1 cup sour cream
1 (8-ounce) block cream cheese
1 bunch green onions, chopped
1 TB taco seasoning mix
1 cup cheddar jack cheese, shredded
Combine all ingredients in a casserole dish. Bake 20 minutes at 400 degrees or until hot. Stir to combine. Serve with tortilla chips.
If you are in a hurry, you can heat everything in the microwave or in a heavy pan on the stove.
Oatmeal Raisin Cookies
This recipe originally came from Grandma Mecham, who lived 2 houses over from us in Bountiful, Utah.
Oatmeal Raisin Cookies
2 cups raisins
1/2 cup water
1 cup sugar
1/2 cup shortening
2 eggs
2 cups flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp soda
1/2 tsp nutmeg
1 tsp cinnamon
1 cup quick oats
1/2 cup chopped nuts (optional)
Boil raisins with water for 2-3 minutes. Cool. Cream sugar and shortening. Add eggs and beat well. Sift flour with salt, baking powder, soda, and spices. Add flour to creamed mixture alternately with raisins, oats, and nuts. Mix well and drop by teaspoonfuls on a parchment covered cookie sheet. Bake at 350 degrees for 10-12 minutes. Do not overbake.
Oatmeal Raisin Cookies
2 cups raisins
1/2 cup water
1 cup sugar
1/2 cup shortening
2 eggs
2 cups flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp soda
1/2 tsp nutmeg
1 tsp cinnamon
1 cup quick oats
1/2 cup chopped nuts (optional)
Boil raisins with water for 2-3 minutes. Cool. Cream sugar and shortening. Add eggs and beat well. Sift flour with salt, baking powder, soda, and spices. Add flour to creamed mixture alternately with raisins, oats, and nuts. Mix well and drop by teaspoonfuls on a parchment covered cookie sheet. Bake at 350 degrees for 10-12 minutes. Do not overbake.
Chocolate Chip/White Chocolate & Craisin Cookies
Chocolate Chip Cookies
1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 1/2 to 3 cups flour
1 tsp salt
2 tsp baking soda
1 12-ounce package chocolate chips
nuts (optional)
Cream shortening and sugars. Add eggs and vanilla and beat well. Add 2 1/2 cups flour, salt, and soda. Add additional flour (if needed) so dough is moist but not sticky. Mix in chips and nuts.
Drop by teaspoonfuls onto a parchment covered cookie sheet. Bake at 350 degrees for 10-12 minutes. Remove from pan and cool on a wire rack.
White Chocolate & Craisin Cookies
Follow above recipe, but instead of chocolate chips add 1 12-ounce package white chocolate chips and about 1 1/2 cups of craisins. Add chopped pecans if desired.
1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 1/2 to 3 cups flour
1 tsp salt
2 tsp baking soda
1 12-ounce package chocolate chips
nuts (optional)
Cream shortening and sugars. Add eggs and vanilla and beat well. Add 2 1/2 cups flour, salt, and soda. Add additional flour (if needed) so dough is moist but not sticky. Mix in chips and nuts.
Drop by teaspoonfuls onto a parchment covered cookie sheet. Bake at 350 degrees for 10-12 minutes. Remove from pan and cool on a wire rack.
White Chocolate & Craisin Cookies
Follow above recipe, but instead of chocolate chips add 1 12-ounce package white chocolate chips and about 1 1/2 cups of craisins. Add chopped pecans if desired.
Brownies and Chocolate Frosting
I was planning to make homemade brownies, but that changed when I discovered we had 12 boxes of brownie mix left over from girl's camp. The frosting was homemade, however.
This recipe makes one 8 x 8-inch pan. Double the recipe for a 9 x 13-inch pan.
Brownies
1/2 cup butter
4 TB cocoa
1 cup sugar
2 eggs
1 tsp vanilla
3/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
In a saucepan, melt butter. Remove from heat and stir in cocoa and sugar. Add eggs one at a time, beating well after each egg. Add vanilla. Add flour, baking pwder, and salt and mix thoroughly.
Pour into a greased 8 x 8-inch pan. Bake at 350 degrees for 25 to 30 minutes.
Chocolate Frosting
1 square butter at room temperature
1 lb. powdered sugar
3 TB cocoa
1 TB oil
1 tsp vanilla
milk, cream, or canned milk
Using a hand mixer, combine butter and powdered sugar in mixing bowl. Add cocoa, oil, and vanilla. Mixing constantly, gradually add milk to desired consistency.
This recipe makes one 8 x 8-inch pan. Double the recipe for a 9 x 13-inch pan.
Brownies
1/2 cup butter
4 TB cocoa
1 cup sugar
2 eggs
1 tsp vanilla
3/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
In a saucepan, melt butter. Remove from heat and stir in cocoa and sugar. Add eggs one at a time, beating well after each egg. Add vanilla. Add flour, baking pwder, and salt and mix thoroughly.
Pour into a greased 8 x 8-inch pan. Bake at 350 degrees for 25 to 30 minutes.
Chocolate Frosting
1 square butter at room temperature
1 lb. powdered sugar
3 TB cocoa
1 TB oil
1 tsp vanilla
milk, cream, or canned milk
Using a hand mixer, combine butter and powdered sugar in mixing bowl. Add cocoa, oil, and vanilla. Mixing constantly, gradually add milk to desired consistency.
Veggie Dip
16 ounces sour cream
1/2 cup mayonnaise
3 TB dried minced onions
1 tsp dill weed
1 tsp parmesan cheese (like Kraft)
1/2 tsp parsley flakes
1/4 tsp chicken bouillon
dash of pepper
2-3 tsp lemon juice (or to taste)
Combine sour cream and mayonnaise. Add remaining ingredients and mix well. Let chill several hours or overnight.
1/2 cup mayonnaise
3 TB dried minced onions
1 tsp dill weed
1 tsp parmesan cheese (like Kraft)
1/2 tsp parsley flakes
1/4 tsp chicken bouillon
dash of pepper
2-3 tsp lemon juice (or to taste)
Combine sour cream and mayonnaise. Add remaining ingredients and mix well. Let chill several hours or overnight.
French Bread
We made 60 loaves of French bread on Saturday morning and sent them out to the kids "on the trail" to eat with their dutch oven soup for lunch. It was a hit. This recipe makes 3 loaves.
3 cups warm water
2 TB sugar
2 TB oil
7 cups flour (see note)
2 TB instant dry yeast
2 1/2 tsp salt
Cornmeal
1 Egg
In mixer bowl, combine water, sugar, and oil. Add 3 1/2 cups of flour and yeast, and mix until smooth. Add remaining 3 1/2 cups flour and salt, and mix until the dough cleans the side of the mixer. Add additional flour, a spoonful at a time, if dough is too sticky. (When using the bread flour specified in the notes, I haven't had to add any additional flour to the dough.) Knead for 10 minutes on medium speed. Place dough in a large bowl and cover with a towel. Punch down dough every 10 minutes. Repeat 6 times. After 6th time, place dough on lightly floured board and divide into 3 pieces, each piece weighing about 1 lb. 4 ounces (or just eyeball it). Let rest about 10 minutes. Roll out each dough ball to about 9 x 13 inches. Starting with the long side, roll up like a jelly roll. Seal the edges. If desired, cover baking sheet with parchment paper, spray with Pam, and sprinkle with cornmeal. Place loaves on baking sheet.
Mix 1 egg with water to make an egg wash. Spread on the top of each loaf. With a sharp knife, score each loaf 5 or 6 times. Cover with cloth and let rise until about doubled (time ranges from about 30-60 minutes, depending on how warm your kitchen is). Bake at 400 degrees for 30-35 minutes. Remove from baking sheets and cool on racks.
NOTES:
Flour: For best results, use high gluten flour that includes malted barley flour as one of the ingredients. Yes, it does make a difference. Sam's Club has it in 50 lb. bags in the Baker's and Chef's brand. I've also found it at Yoder's Country Store in Medina, NY in 5- and 10-lb bags and it's called Qualitate Bread Flour. You can also make it with regular flour, but the dough ends up being softer. When using regular flour, you may need to add more flour to get the right texture.
Mixer: I've made this in my KitchenAid and Bosch. In the kitchen aid, I usually use the paddle for the first mixing, and then change to the dough hook when I add the last half of the flour and the salt.
Forming the bread into loaves: For a smooth bread with a finer texture, roll the dough to the specified size using a rolling pin. For a more rustic bread with larger air holes in the finished product, use your fingertips to gently spread the dough to the 9 x 13-inch size, and then roll up. This will retain some of the air bubbles from the raising. If you want baguettes, roll or spread the dough to approximately 15 inches x 5 inches, roll from the long side, and place on baking sheets.
Egg wash: The egg wash helps the crust brown. You don't have to use it. But if you do, you can also sprinkle the loaves with sesame seeds or poppy seeds, and they'll stay on.
Baking time: The baking time varies between 20-30+ minutes. I think it's a factor of how big the loaves are, whether or not the oven temperature is calibrated correctly, and the altitude. I can't give much advice here except to check it after 20 minutes, and then at 3-5 minute increments until it's done.
3 cups warm water
2 TB sugar
2 TB oil
7 cups flour (see note)
2 TB instant dry yeast
2 1/2 tsp salt
Cornmeal
1 Egg
In mixer bowl, combine water, sugar, and oil. Add 3 1/2 cups of flour and yeast, and mix until smooth. Add remaining 3 1/2 cups flour and salt, and mix until the dough cleans the side of the mixer. Add additional flour, a spoonful at a time, if dough is too sticky. (When using the bread flour specified in the notes, I haven't had to add any additional flour to the dough.) Knead for 10 minutes on medium speed. Place dough in a large bowl and cover with a towel. Punch down dough every 10 minutes. Repeat 6 times. After 6th time, place dough on lightly floured board and divide into 3 pieces, each piece weighing about 1 lb. 4 ounces (or just eyeball it). Let rest about 10 minutes. Roll out each dough ball to about 9 x 13 inches. Starting with the long side, roll up like a jelly roll. Seal the edges. If desired, cover baking sheet with parchment paper, spray with Pam, and sprinkle with cornmeal. Place loaves on baking sheet.
Mix 1 egg with water to make an egg wash. Spread on the top of each loaf. With a sharp knife, score each loaf 5 or 6 times. Cover with cloth and let rise until about doubled (time ranges from about 30-60 minutes, depending on how warm your kitchen is). Bake at 400 degrees for 30-35 minutes. Remove from baking sheets and cool on racks.
NOTES:
Flour: For best results, use high gluten flour that includes malted barley flour as one of the ingredients. Yes, it does make a difference. Sam's Club has it in 50 lb. bags in the Baker's and Chef's brand. I've also found it at Yoder's Country Store in Medina, NY in 5- and 10-lb bags and it's called Qualitate Bread Flour. You can also make it with regular flour, but the dough ends up being softer. When using regular flour, you may need to add more flour to get the right texture.
Mixer: I've made this in my KitchenAid and Bosch. In the kitchen aid, I usually use the paddle for the first mixing, and then change to the dough hook when I add the last half of the flour and the salt.
Forming the bread into loaves: For a smooth bread with a finer texture, roll the dough to the specified size using a rolling pin. For a more rustic bread with larger air holes in the finished product, use your fingertips to gently spread the dough to the 9 x 13-inch size, and then roll up. This will retain some of the air bubbles from the raising. If you want baguettes, roll or spread the dough to approximately 15 inches x 5 inches, roll from the long side, and place on baking sheets.
Egg wash: The egg wash helps the crust brown. You don't have to use it. But if you do, you can also sprinkle the loaves with sesame seeds or poppy seeds, and they'll stay on.
Baking time: The baking time varies between 20-30+ minutes. I think it's a factor of how big the loaves are, whether or not the oven temperature is calibrated correctly, and the altitude. I can't give much advice here except to check it after 20 minutes, and then at 3-5 minute increments until it's done.
Youth Conference Food - Recipes are Coming
Youth conference for the Buffalo Stake YM/YW was held September 11-12 at Seneca Lake, NY. The area is beautiful and youth conference was a fabulous experience.
I was in charge of the kitchen, and the food turned out well! It was a blast to cook in a professional kitchen and to have the huge Hobart mixer, the gas range, 6 huge ovens, proofing ovens. . . and the dish machine (cleans and sterilizes dishes in about 90 seconds) - amazing! It wasn't until everything was over that I realized we had taken exactly 0 - zero! - photos of the kitchen, food, helpers, etc. And for a group of volunteers who had never worked together before, we had a good time and got everything done. Positive experience all around.
Anyway, several people requested the recipes I used, all of which came from our family cookbooks. The next several posts will be the recipes. If anyone wants/needs the quantity versions I used at the camp, just let me know and I'll post those, too.
I was in charge of the kitchen, and the food turned out well! It was a blast to cook in a professional kitchen and to have the huge Hobart mixer, the gas range, 6 huge ovens, proofing ovens. . . and the dish machine (cleans and sterilizes dishes in about 90 seconds) - amazing! It wasn't until everything was over that I realized we had taken exactly 0 - zero! - photos of the kitchen, food, helpers, etc. And for a group of volunteers who had never worked together before, we had a good time and got everything done. Positive experience all around.
Anyway, several people requested the recipes I used, all of which came from our family cookbooks. The next several posts will be the recipes. If anyone wants/needs the quantity versions I used at the camp, just let me know and I'll post those, too.
Monday, September 14, 2009
Cilantro Lime Rice
I created this for dinner last week, and it turned out really well. Hope you like it.
Cilantro Lime Rice
2 cups rice
4 cups water
4 chicken bouillon cubes
2 large limes
1/2 bunch cilantro, chopped
Put rice, water, and bouillon in pan, bring to a boil, cover and reduce to heat to low. Cook until rice is tender and water is absorbed.
Meanwhile, grate the zest from the 2 limes, juice one of the limes, and chop the cilantro. When the rice is done, add the zest, juice and cilantro and stir all together.
We used this in burritos, soft tacos, and as a side dish, and it was good. And was still good a couple of days later for leftovers.
Cilantro Lime Rice
2 cups rice
4 cups water
4 chicken bouillon cubes
2 large limes
1/2 bunch cilantro, chopped
Put rice, water, and bouillon in pan, bring to a boil, cover and reduce to heat to low. Cook until rice is tender and water is absorbed.
Meanwhile, grate the zest from the 2 limes, juice one of the limes, and chop the cilantro. When the rice is done, add the zest, juice and cilantro and stir all together.
We used this in burritos, soft tacos, and as a side dish, and it was good. And was still good a couple of days later for leftovers.
Not really gone, just really busy
Well, friends, I've been a complete slacker in the blogging department. In almost every other department of my life, too. It's been over 2 months since my last posting. . .
Mark and I drove to Utah the first of July, enjoyed some good times with our family, and Mark flew back to Buffalo after our family reunion. I stayed for a couple more weeks and then Diane drove back with me. We had a great time seeing the country, and saw lots, and lots, and lots of cornfields.
A few days after arriving in Buffalo, Mark and I left for a week at girl's camp, then another trip to Utah for me (for work), then a wonderful pioneer trek youth conference, and now we're in NYC so Mark can attend a class. In the meantime I was called to be Relief Society president and we started looking for a house in our ward boundaries. It's all been good, but has also been somewhat hectic.
Something had to give, and this time it was the blog. But things are calming down. So, if anyone is still following this, thanks for not giving up on me, and I'll promise to do better!
Mark and I drove to Utah the first of July, enjoyed some good times with our family, and Mark flew back to Buffalo after our family reunion. I stayed for a couple more weeks and then Diane drove back with me. We had a great time seeing the country, and saw lots, and lots, and lots of cornfields.
A few days after arriving in Buffalo, Mark and I left for a week at girl's camp, then another trip to Utah for me (for work), then a wonderful pioneer trek youth conference, and now we're in NYC so Mark can attend a class. In the meantime I was called to be Relief Society president and we started looking for a house in our ward boundaries. It's all been good, but has also been somewhat hectic.
Something had to give, and this time it was the blog. But things are calming down. So, if anyone is still following this, thanks for not giving up on me, and I'll promise to do better!
Monday, June 29, 2009
Read Any Good Books Lately?
My last posting got me thinking about books and reading. I love to read and never remember not being able to read. Mom and dad set a great example of reading. From my ealiest days, I can still remember going into the living room and seeing both of them reading. Granted, there wasn't much competition coming from our small black & white television set. . .
Back in the days of Smith family vacations (decades before the invention of personal DVD players), we'd take books to entertain ourselves during long drives to destinations in the western United States. One year my brother Merrill received a set of James Herriott books for Christmas. We took them and devoured them during the trip. As soon as one person was finished with a book, it was passed to the next, and so on, and so on. I don't remember the destination of that trip, but I do remember the books.
For years during my childhood, we'd go to the Bookmobile which would be parked on Pages Lane in front of Dick's Market in Centerville. The trip to the Bookmobile was always anticipated as a sort of treasure hunt - what would I find to bring home to read that week? There was always something new.
Books can create immediate connections between people. I just found out that Tony, Mark's dad, loves John Grisham books. My mom gave me my first Nancy Drew mystery because she read them when she was a girl. My brother Clay got several of us in the family reading books by Vince Flynn. (Warning - don't start a Vince Flynn book on a work night. You won't be able to put it down until you have read the final page.) If you love dogs, or if you just want a good laugh, read "The Dog Who Wouldn't Be" by Farley Mowat. My dad got me reading Tom Clancy books - The Hunt for Red October is a classic, and the step-by-step description of the start of a war in Red Storm Rising is unforgettable.
Mrs. Goodrich, my third grade teacher, introduced us to the Little House books by Laura Ingalls Wilder. She read the books out loud to us and made history come alive as we then studied the pioneers. And who can forget the Anne of Green Gables series by L. M. Montgomery? Good stories, good morals, and a great way to escape for an hour, an afternoon, and sometimes even a weekend.
With a few years' growth, Jane Eyre and Little Women came into my life. The people in the books became more than characters in a book, almost like old friends that you meet again after a long separation. I'll admit that every couple of years I'll pull out Jane Eyre and Little Women and read them again. Sure, some of the language is dated, the book spines are cracking, and the pages are dusty. . . but what's a little dust among friends?
I'm seldom without a book, or three, that I'm reading at any given time. It's my favorite way to unwind, clear my mind, and take a mental vacation. So, have you read any good books lately? Let me know. . . perhaps it will be an opportunity to make a new connection.
Wednesday, June 10, 2009
The Paper Bag Princess
Twenty plus years ago I "discovered" a wonderful book called The Paper Bag Princess by Robert Munsch. Its about a princess who finds out who she really is by using resourcefulness and creativity to overcome adversity. This was a girl power book before anyone even knew what girl power was all about. It's also a cute story with a great message (which I've used in a few Relief Society and Young Women lessons over the years). What triggered these memories? Mark's nephew's wife is expecting twin daughters and the shower is in just under two weeks. Instead of a card, they've requested a children's book to build the girls' library. So, this book was my first thought, and I wasn't sure if it was still being published. The answer is a resounding "yes!" In fact, the book is having it's 25th anniversary. I guess a few million other people have also discovered this charming tale. If you haven't read it, consider getting it and reading it. Barnes & Noble has it in the children's section, or it's available on Amazon.com. Enjoy!
Wednesday, June 3, 2009
Being Prepared
Lately, I've been thinking a lot about preparedness and what it takes to be prepared for whatever life throws at you. And although none of us know what the future holds, one thing I've learned is that it's never what you expect. But that doesn't mean we can't be prepared in some basic areas like having our finances in order, getting out of debt, preparing a will, having a basic food and water supply to last anywhere from 2 weeks to 2 years, and being emotionally prepared for change. Easy to say (or write, as the case may be), but not always so easy to do, and I have a long way to go.
Living in an apartment with limited living space, let alone storage space, it's been hard to get real excited about provident living, food storage, gardening, etc. However, last fall we cleaned off a couple of shelves in the basement and just organized the cans and boxes of food that we already had. It was a start. I bottled tomatoes and applesauce and added those to the shelves. It was another step in the process. Two weeks ago I planted 7 tomato plants and 1 cucumber in the tiny planter box that separates our apartment from the owner's garage. Again, it's a baby step, but everything we do adds up to increase our peace of mind.
So now I want to put in a plug for my sister's blog: www.positivelyprepared.blogspot.com. The subtitle of her blog is "fun with food storage, finances, and more" - but trust me, that's only the beginning. There's information about budgeting, gardening, getting out of debt, and some great ideas for getting and using food storage. Way to go, sis! Keep up the great posts.
There's a quote that says "Wisdom is knowledge rightly applied." Well, I have knowledge about a lot of these things, and now I'm starting to apply what I've learned, and hoping, one day, to be a little closer to wisdom.
P.S. I'm also learning that establishing food storage with a man in the house is VERY different than doing it for 1 woman. Another little surpise about married life - it's a lot better for the relationship to store things that everyone in the house likes. Now I just have to figure out how to get it on the shelves before it gets eaten. Any ideas?
Living in an apartment with limited living space, let alone storage space, it's been hard to get real excited about provident living, food storage, gardening, etc. However, last fall we cleaned off a couple of shelves in the basement and just organized the cans and boxes of food that we already had. It was a start. I bottled tomatoes and applesauce and added those to the shelves. It was another step in the process. Two weeks ago I planted 7 tomato plants and 1 cucumber in the tiny planter box that separates our apartment from the owner's garage. Again, it's a baby step, but everything we do adds up to increase our peace of mind.
So now I want to put in a plug for my sister's blog: www.positivelyprepared.blogspot.com. The subtitle of her blog is "fun with food storage, finances, and more" - but trust me, that's only the beginning. There's information about budgeting, gardening, getting out of debt, and some great ideas for getting and using food storage. Way to go, sis! Keep up the great posts.
There's a quote that says "Wisdom is knowledge rightly applied." Well, I have knowledge about a lot of these things, and now I'm starting to apply what I've learned, and hoping, one day, to be a little closer to wisdom.
P.S. I'm also learning that establishing food storage with a man in the house is VERY different than doing it for 1 woman. Another little surpise about married life - it's a lot better for the relationship to store things that everyone in the house likes. Now I just have to figure out how to get it on the shelves before it gets eaten. Any ideas?
Monday, May 4, 2009
Back in the Saddle. . .
Well, after more than a month of no posts, I'm back. Back to Buffalo after spending the month of April in Utah. We had an exciting time (much fodder for the blog):
- Wisdom teeth removed - OK, not so exciting, but really, how exciting do you want your wisdom teeth to be?
- Saw The Phantom at Hale Theater - incredibly well done!
- Wedding shower for Brianna
- Huge Easter egg hunt (estimate about 2,500 eggs in the yard)
- Easter dinner - and the weather cooperated beautifully
- Lunch with mom, sisters, and sisters-in-law
- Board meetings in Deer Valley
- Dinner with friends
- Tyla and Joey graduated from BYU - Congratulations!
- Cheron and Jared G. sealed in the Salt Lake Temple - Congratulations!
- Brianna and Jared B. sealed in the Manti Temple - Congratulations!
- Reception for Brianna and Jared - fun company, beautiful yard (thanks Ryan and Lezli), and great food (thanks Katie, Diane, Patty, Lezli, Jackie, Nancy, Marni)
Monday, March 23, 2009
The Quest for Grandma's Bread Recipe
I made bread yesterday after church. Ground the wheat, mixed it up (thanks, Bosch!), formed into loaves, and baked it. The process is fairly routine and the bread was really good. But then it's hard to go wrong with homemade bread. . . Anyway, as I was letting the Bosch do the work, I thought of the bread my grandmother used to make. She always made white bread, and baked it in the tall cans that tomato or pineapple juice came in. It was wonderful as is, but became fabulous when toasted. Grandma would cut thin slices, toast them, and spread with butter. The final product was crisp with a bit of a chewey texture.
This is the bread you dream about. It was part of my childhood and the memory is still crystal clear of grandma mixing bread in her tiny galley kitchen in the house on the hill in Bountiful, UT. She served it toasted for breakfast following sleepovers, with soup for dinner, or made into sandwiches for lunch. But toasted was best.
My mom said she asked grandma for the recipe years ago, and grandma told her it was easy, but mom never got the recipe. I've tried to re-create the recipe, to no avail. I've searched magazines and cookbooks from the 1950's for bread recipes and made a lot of them, but the texture just isn't the same. My dad said it was the flour grandma used. When he was growing up, he'd go to Lehi Roller Mills and purchase flour that grandma used to make bread. I've made the bread using Lehi Roller Mills flour. It was good, but it wasn't the same. I found a recipe in an old Sunset magazine that even called for baking the bread in a coffee can, but it wasn't exactly right, either. I baked through the bread recipes in my Aunt Catherine's cookbooks. I even found ward cookbooks from Emery, UT (where grandma was born and raised) and tried those recipes, but no luck there, either. Maybe the recipe never existed except in my grandmother's mind. Or is it possible that I'm remembering something exists only in my mind? Nah! The bread was real, and really good. So... if anyone out there has a write bread recipe from Lyle Brookhart, please send me a copy.
Here's the recipe I use for Whole Wheat Bread. It's a poor substitute for my grandmother's bread, but it's still pretty good. This recipe makes 6 good sized loaves. I use the Bosch; if using the KitchenAid, cut the recipe in half. Of course, you can also make the recipe by hand and get your arm workout while kneading the bread.
Whole Wheat Bread - adapted from the Bosch recipe
5 1/2 cups warm water
2/3 cup oil
1/2 cup brown sugar
2 TB wheat gluten
2 TB lemon juice
2 TB instant yeast (like SAF)
2 TB salt
11 - 13 cups whole wheat flour
In mixer, add water, oil, brown sugar, gluten, lemon juice, and 5 cups wheat flour. Use the "M" switch to incorporate. (Or turn the mixer on/off until ingredients are incorporated. Turn to speed 1 on Bosch, or low-medium speed on the KitchenAid and add flour 1 cup at a time with the salt until the dough scrapes away from the edges. Knead on speed 2 (Bosch) for 6 minutes, or knead with the dough hook in the KitchenAid.
Dump dough out onto a floured counter top and cut into 6 pieces. Shape into loaves and place in pans that have been sprayed with Pam. Let rise until double. Bake at 350 degrees for 30-35 minutes.
A few notes from Lori:
The amount of flour you end up using will depend on the amount of moisture in your wheat and the amount of humidity in the air.
If you don't have quite enough whole wheat flour, finish with regular white flour. If you have extra wheat flour, place it in a ziplock bag and keep it in the freezer until the next time you make bread.
For this recipe, be sure to use the instant yeast. The instant yeast doesn't have to be proofed before adding the other ingredients, and you don't need to be too concerned about using water that's too hot in the recipe.
Dough enhancer is a standard ingredient in making whole wheat bread, but I haven't been able to find dough enhancer in NY. An Amish cookbook suggested adding lemon juice to whole wheat bread to improve the texture and retain freshness. I've made the bread several times now with lemon juice, and it seems to work just like the dough enhancer.
If you make the bread, let me know how it goes. And if you ever come across grandma's recipe for white bread, give me a call!
Tuesday, March 17, 2009
How About Some Crow?
Well, I've been eating crow this week. It was bound to happen at some time, I just didn't think it would be quite so soon following the broccoli disaster.
Last Monday we had the missionaries coming for dinner. I was making sweet and sour meatballs. It was just before 5:00 p.m. and everything was coming together on schedule. The doorbell rang and in the few minutes it took to greet the missionaries, walk them to the living room, and get back to the kitchen, the dish scortched. Badly. I thought I had turned the heat down when I went to answer the door, but evidently not.
And when I made such a big deal over the burned broccoli a few weeks ago (compliments of my very sweet but occasionally distracted husband), it only feels right to share my own kitchen mishap.
However, in my defense I'd like to state the following: I was cooking for others, I only left the pan for a moment, there was no smoke or stench of burned broccoli wafting through the house, and I was able to salvage the dinner. (Salvaging trick: added some barbecue sauce and smoke-flavored salt.)
So I'm eating crow, and you know what? It tastes a lot like chicken!
Last Monday we had the missionaries coming for dinner. I was making sweet and sour meatballs. It was just before 5:00 p.m. and everything was coming together on schedule. The doorbell rang and in the few minutes it took to greet the missionaries, walk them to the living room, and get back to the kitchen, the dish scortched. Badly. I thought I had turned the heat down when I went to answer the door, but evidently not.
And when I made such a big deal over the burned broccoli a few weeks ago (compliments of my very sweet but occasionally distracted husband), it only feels right to share my own kitchen mishap.
However, in my defense I'd like to state the following: I was cooking for others, I only left the pan for a moment, there was no smoke or stench of burned broccoli wafting through the house, and I was able to salvage the dinner. (Salvaging trick: added some barbecue sauce and smoke-flavored salt.)
So I'm eating crow, and you know what? It tastes a lot like chicken!
Tuesday, March 3, 2009
Houses and Homes
When you live with a man who designs homes for a living, you start to look at houses differently. Terms like Dutch gables, craftsman style, prairie style, farmhouse, contemporary, and oh, so many more start popping up in conversations (usually while we're driving miles and miles on the back roads of western NY). I've learned about space and proportion, and am starting to recognize "good" design over "bad" design.
Interestingly enough, we don't live in a house that Mark designed. We live in a relatively small apartment in the village of Williamsville, which is just a few miles away from Buffalo, NY. And ever since I moved here, it's felt like Mark's apartment - kind of like the house in Utah is referred to as "Lori's house." The apartment is filled with Mark's things, which reflect his tastes, his color preferences, and his style. For a long time, I felt almost like a visitor. And even today as I look around, I still see very little of myself in the apartment other than a decorative bowl on the counter and a new shower curtain.
But something was different today and I'm not quite sure when it happened. Because today as we were cleaning the house and getting ready for a client to visit, it felt like OUR home, not just Mark's apartment. Is it just a matter of time before the psyche is ready to accept another space as home, or is it something more? I'm thinking it's shared experiences, and patience, and compromise, and laughter, and tears, and forgiveness, and love woven into thousands of individual acts that create a home. Mentally, it's still hard to call anywhere but Bountiful, Utah "home" - but I think my heart is finally settling into western NY. Welcome home!
Interestingly enough, we don't live in a house that Mark designed. We live in a relatively small apartment in the village of Williamsville, which is just a few miles away from Buffalo, NY. And ever since I moved here, it's felt like Mark's apartment - kind of like the house in Utah is referred to as "Lori's house." The apartment is filled with Mark's things, which reflect his tastes, his color preferences, and his style. For a long time, I felt almost like a visitor. And even today as I look around, I still see very little of myself in the apartment other than a decorative bowl on the counter and a new shower curtain.
But something was different today and I'm not quite sure when it happened. Because today as we were cleaning the house and getting ready for a client to visit, it felt like OUR home, not just Mark's apartment. Is it just a matter of time before the psyche is ready to accept another space as home, or is it something more? I'm thinking it's shared experiences, and patience, and compromise, and laughter, and tears, and forgiveness, and love woven into thousands of individual acts that create a home. Mentally, it's still hard to call anywhere but Bountiful, Utah "home" - but I think my heart is finally settling into western NY. Welcome home!
Tuesday, February 24, 2009
What went right?
Hearts are full today as sweet baby Madison Caylee Gochenour, first daughter of Cheron and Jared, and first grandchild of Mark and Lori, was laid to rest in Portland, Oregon.
Things seemed to be going well with Cheron's pregnancy until about 2 weeks ago, when suddenly they weren't. Madison was born at just over 4 1/2 months and weighed 1 lb. 9 ounces. She was beautiful and just fit into her mom's hand.
From the day we heard that she was coming, we loved her. Hearts swelled in anticipation of her arrival. That's the beautiful thing - with love, there's always room to love more. So where it's easy to ask, "what went wrong?" I think I need also to ask instead, "what went right?" Because much has gone right:
Things seemed to be going well with Cheron's pregnancy until about 2 weeks ago, when suddenly they weren't. Madison was born at just over 4 1/2 months and weighed 1 lb. 9 ounces. She was beautiful and just fit into her mom's hand.
From the day we heard that she was coming, we loved her. Hearts swelled in anticipation of her arrival. That's the beautiful thing - with love, there's always room to love more. So where it's easy to ask, "what went wrong?" I think I need also to ask instead, "what went right?" Because much has gone right:
- There's been an outpouring of love from the entire family.
- We've been more patient with each other.
- Prayers have been more prevalent, and more sincere.
- Faith has increased.
- We've experienced the tender mercies of the Lord.
- We each, in our own way, have sought - and found - greater understanding.
- We've trusted the one true physician and healer, and come to understand that His will is based on knowing the end from the beginning. Our perspectives are limited and mortal, but His is eternal. And as much as we love Madison, He loves her more than we can begin to comprehend.
- We've prayed for peace and comfort, and have been blessed with both.
Friday, February 20, 2009
My New Favorite Pan
Anyone who knows me, knows I love to cook. And now I love to cook even more. I don't normally go into raptures about pans, but that was before I discovered the 6-quart Lodge Color Enamel Dutch Oven in Island Spice (red). It's beautiful and functional, and things cooked in it come out like a dream.
OK, I'll admit that I've coveted for years another brand of enamel dutch oven, but just couldn't justify the expense, which is about 5 times what the Lodge cost (about $60 at Target). Can't think of a better use for the Target gift cards we received for our wedding. Thanks, everyone!My coveting days are over and I'm sold on this great pan.
Case in point: I made Viennese Stew in it the other night. It came out perfectly, and the pan was easy to clean up. (I did spray it with Pam before adding the ingredients.)
If you are concerned about maintaining cast iron, set your worries aside. This ISN'T the pan you take camping (use the traditional Lodge pans for that). This deserves a place of honor in your kitchen. Just be careful not to drop it or bash the enamel.
Viennese Stew a.k.a. 'Nam stew (a Smith family favorite)
2 lbs pork shoulder roast
2 1/2 tsp salt (divided)
1 tsp pepper (divided)
1 1/2 cups onions, finely sliced
6 TB butter (I use less)
3 large potatoes, sliced
2 carrots, sliced (I use 3-4)
2 cups cabbage, chopped or shredded
2 tsp caraway seeds
1 cup beef broth
Cut pork into 1-inch cubes and brown. Season with 1 tsp salt and 1/4 tsp pepper. Saute onion in butter and reserve leftover butter.
In a greased 2-quart casserole dish, arrange half of the potato slices. Sprinkle with a little of the salt and pepper. Make successive layers of teh pork, carrots, onions, and cabbage. Sprinkle with the caraway seeds and remaining salt and pepper. Pour reserved butter over the top, then add the broth.
Cover the casserole and bake at 375 degrees for 1 1/2 hours. Remove cover and bake 15 minutes longer. Serve directly from the casserole dish. Serves 6.
I made 1 1/2 recipes (plus extra carrots, onions, and cabbage) to fit in the 6-quart dutch oven.
Channeling Scarlet O'Hara
It's been one of those days, actually two of those days. I've spent about 20 of the last 36 hours trying to get "clean" data for a report that was due today, and it just isn't happening. At first I thought it was me, but after 5+ hours on the phone with technical support, the "experts" couldn't figure out the problem, either. The system will be down tonight for scheduled maintenance. So, channeling Miz Scarlet, "I'll think about it tomorrow!"
I'm not a quitter, but there comes a time when enough is enough. I can hear a hot shower calling, followed by a gentle dive into a new book (Fortune's Rocks by Anita Shreve), and possibly an early night. Or not. But I'm done working for today. And if anyone has issues with that, they can answer to Rhett. Because "frankly, my dear, I don't give a ______."
Monday, February 16, 2009
Contest Winners - Congratulations
Congratulations, winners! This race definitely went to the swiftest:
Cole Smith
Katie Stone
Cathy Measer
Charlene Holden
Diane Costanza
I think you all are winners, but I'm definitely the biggest winner because I know you and because each of you have blessed my life in so many ways. And the responses I've received have certainly brightened up my dreary NY winter (which isn't seeming nearly as dreary as it was)!
Prizes will be coming by the end of March. Hmmmm, wonder what they will be? I guess we'll find out together!
Thanks for the comments and the questions, which I'll take a stab at answering now.
Cole Smith
Katie Stone
Cathy Measer
Charlene Holden
Diane Costanza
I think you all are winners, but I'm definitely the biggest winner because I know you and because each of you have blessed my life in so many ways. And the responses I've received have certainly brightened up my dreary NY winter (which isn't seeming nearly as dreary as it was)!
Prizes will be coming by the end of March. Hmmmm, wonder what they will be? I guess we'll find out together!
Thanks for the comments and the questions, which I'll take a stab at answering now.
- What is my favorite church calling? I think every calling has been my favorite while I've been in it. If I can only choose one, however, I'd probably say Relief Society president - because of the wonderful women I was able to serve with, the great women in the ward I was able to get to know, and the outstanding bishops (Bishop Maxfield and Bishop Larsen) I learned from.
- Where do I think I'll be living in 2 years? Hopefully, in a house.
- What's the scariest thing I've had to face? Rheumatoid arthritis. I'm one of the incredibly lucky 10% of people where it goes into remission. I give thanks every day that I can walk, write, and hold things.
- What's my favorite movie I've seen in the last year (videos included)? Good thing videos are included, because that's all we watch! My newest favorite movie is Mama Mia - just because the music is so catchy, the actors seem to be having a great time in it, and it has a happy ending. (I'm a sucker for a movie with a happy ending.) One of my all-time favorites, however, is Pride and Prejudice (the A&E version).
Contest Update
24 hours into the first blog contest of 2009, and there are 4 people who have responded. One more fabulous prize awaits the next person who responds to the blog. And yes, I will accept an e-mail response from those who don't have blogger ID's.
The first 4 winners are:
Cole Smith
Katie Stone
Cathy Measer
Charlene Holden
Way to go!!!
The first 4 winners are:
Cole Smith
Katie Stone
Cathy Measer
Charlene Holden
Way to go!!!
Sunday, February 15, 2009
Happy Valentine's Day! And a Contest. . .
Saturday morning began with a bouquet of beautiful flowers and hand dipped chocolate covered strawberries. The photo only shows the flowers because, well, the strawberries didn't last very long. . . But the stawberries were fabulous while they lasted. They were HUGE. One was dipped in white chocolate and then in little chocolate curls, the next was dipped in milk chocolate and then in toasted coconut (divine!), and my favorite was dipped in milk chocolate and then in chopped pistachios. But my MOST FAVORITE valentine is my sweet Mark - he's the best!
Rob Aaron, Nick Kaiser, Elder Shenk, Levi Pace, Elder Rose, Mark (in front)
Then 3 of the Priests in Mark's Young Men and the 2 Elders serving in Lockport, NY came to breakfast. We had such a great time! I made Bishop Larsen's buttermilk pancakes, my sister Katie's buttermilk syrup, an egg casserole, sausage links, and strawberries. It was great, and great fun.
I love being with these Young Men and the Elders. They are strong in testimony and love to serve. They are great examples for the younger boys in the quorum. They make me think of my own wonderful nephews, especially Matt who is almost 19 and will be going on his mission soon.
About the guys: Rob is a freshman in college and will be going on a mission later this year. Nick is a senior at Medina High School where he's been on the swim team and is getting ready to play lacrosse. Levi is a junior at Medina and is the ultimate athlete. He plays football (quarterback), basketball, and lacross. Elder Shenk is from Hyrum, Utah and Elder Rose is from Tremonton, UT. Elder Rose just arrived from the MTC.
And now, TA-DA. . . . Details about the contest and giveaway. . .
My friend Nicole did this on her blog and it sounded like a lot of fun. So, being the copy cat that I am, I'm doing it, too.
The first five people to respond to this post will get something made by me, my choice, for you. ( I know. . . a little scary, but maybe fun, huh?) This offer does have some restrictions and limitations:
- I make no guarantees that you will like what I make.
- What I create will be just for you.
- It'll be done and delivered by the end of March (hopefully).
- You have no clue what it's going to be. It may be a story. It may be poetry or an article on properly cleaning your face before a masque. I may scrapbook something (on second thought, probably not). I may bake you something and mail it to you. Who knows? Not you, or even me. :)
Friday, February 13, 2009
Crime and Punishment
The mug shot.
Why is this man smiling? Unknown to me. In the photo, he just destroyed a pan of broccoli (which destroyed the pan and the broccoli). In the process, the house filled with a dark gray cloud of malodorous smoke that permeated into everything, even the clothes in the closets.
Even with every window open, the stench has lingered now for 3 days.
I made sugar cookies yesterday in an attempt to neutralize the smell - things were definitely better while the cookies were baking. But if you leave the house and come back in, the smell is still hanging around and very noticeable.
Had this been a first offense, the judge would have been more lenient. Unfortunately, the defendant has been brought up on the same charges previously. The penalty for this offense is steep: broccoli has been banned from the D'Alba kitchen for a week, and there's a new rule about cooking vegetables in the microwave. (Note from the judge: The defendant is pretty cute and may get a reduced sentence or time off for good behavior.)
Wednesday, February 11, 2009
Appelolliebollen!
No, it isn't a swear word or a sneeze (although it does have a certain power to it when you say it with force). It's a treat they make at Christmastime in the Netherlands.
Why a Christmas treat in February, you may be asking? We had a Relief Society (an organization for women in our church) lesson on the Netherlands last night. A woman who had lived just outside of Amsterdam for several years talked about the country, the food, the people, the windmills, the wooden shoes, and the daffodils. I got to make one of the treats that was served.
Appelolliebollen
Heat oil in fryer or large kettle.
Why a Christmas treat in February, you may be asking? We had a Relief Society (an organization for women in our church) lesson on the Netherlands last night. A woman who had lived just outside of Amsterdam for several years talked about the country, the food, the people, the windmills, the wooden shoes, and the daffodils. I got to make one of the treats that was served.
Appelolliebollen
1 1/2 cups apples, peeled and chopped into a small dice
2 cups flour
1 TB white sugar
2 tsp baking powder
2 eggs, separated
1 cup sweet milk
Oil for frying
Heat oil in fryer or large kettle.
Combine flour, sugar, and baking powder in a large bowl. Stir in milk. Beat egg yolks and stir into batter. Beat egg whites until stiff (like meringue) and fold into the mixture. Fold in apples just until ingredients are blended.
Drop by tablespoons (like a large soup spoon) into the hot oil. Drop only enough balls to leave room for the bollen to move freely. When the bollen are golden brown, they turn themselves over if you've given them enough space. Drain on paper towels. Eat while warm with powdered sugar or maple syrup.
A few notes:
I put the chopped apples in a lemon juice/water solution while I was preparing the dough. This keeps the apples from discoloring.
- Don't overwork the dough. Stir just enough to combine the ingredients. The finished dough is about the texture of waffle batter.
- I cooked the bollen in a 4 quart kettle with about 2 inches of oil. I cooked about 6-7 bollen at a time and didn't have any problems.
- If the bollen don't turn over by themselves, give them a nudge with a wooden chop stick. I've noticed that the bollen turn over best if they are round. The more "arms and legs" they have, the less likely they'll turn over by themselves.
- These are best while hot. If you are making a lot, keep them warm in the oven until you are ready to serve. I just put them on a cookie sheet lined with paper towels and set it in a warm (185 degrees) oven.
Monday, February 9, 2009
Gratitude
Today I'm counting my blessings, and I should do it more often. These aren't in any special order; I'm just putting them down as they come off my brain and through my fingers:
- The Savior. He is my rock and my foundation. Surely He has borne our griefs and knows us far better than we know ourselves. Oh sweet, the joy this sentence gives, "I know that my Redeemer lives!"
- Primary. I love the plain and simple truths of the Gospel that are taught in Primary. Lately I've stressed about teaching the kids "How Firm a Foundation," but in this world of shifting priorities, what better lesson can we teach? And once again, in preparing to teach others, I have become the student and have learned far more.
- Family. What sweeter blessing is there on this earth than the joy of families? And the great thing about families is you can keep adding people, and there's still more than enough love to go around. Thanks, mom and dad, for creating such a great family that now extends far beyond what anyone envisioned when you got married 50+ years ago.
- Missionaries. Elder Smith and Elder Shenk, you ROCK!! What a blessing to have known you these last few weeks. (Elder Smith's mission ends this week and he's returning to Bakersfield, CA for a few days, and then he's headed to BYU. Keep the faith, Elder! Elder Shenk is getting a new companion this week - and we know that the new team is going to be a powerful force for good in the Lockport Ward of the Buffalo, NY Stake.) We love the other missionaries who serve/ have served in our area and the spirit they bring to all of our interactions. We love being a small part of the missionary work that is blossoming in western NY.
- Blue skies and sunshine. After what feels like months of snow without end, we've had a few days of winter blue skies, sunshine, and temperatures above freezing. A little sunshine makes everything better.
- Friends. The lines between friends and family are completely blurred in my life. My family members are my closest friends, and my friends are my family. Thanks for bringing me back to earth when I freak out, making me laugh, sharing my tears, giving me strength, helping me find wisdom, and just blessing my life in thousands of ways, great and small. There's something about girlfriends that men just don't understand (thank goodness)!
- Indoor plumbing and central heat. You don't think these are blessings? Well, just try to live without them. I should probably put these at the top of the list when I think about the alternatives. . .
- Cavaliers from Mrs. Cavanaughs. If you know Mrs. Cavanaugh's (handmade candies - started in Bountiful, UT), nothing else needs to be said. Cavanaugh's calls them Cavaliers, but they're turtles. OK, not quite as fabulous as the ones my Aunt Janet Clark or grandma Mazie used to make, but definitely in the top 2 or 3.
- Temples. It's at least 6 hours roundtrip for us to do a session at the Palmyra Temple. But what a blessing to be able to visit that beautiful, sacred building and then to look out the west window of the central foyer and see the Sacred Grove. I was blessed to live for years within 15 minutes of the Bountiful, UT temple, and within an hour or less of 5 other temples, and didn't realize that for the blessing it was. I'm so thankful for the ordinances that take place in temples and the way they bless our lives and bring families together. I'm thankful for the peace that enfolds you as you walk through the temple doors and shed the worries of the world.
- My sweet husband, Mark. Blessings have flowed into my life since I met him. He honors his priesthood, loves his family, loves my family, magnifies his calling, works hard, strives each day to do better than the one before, is incredibly disciplined, loves to learn new things, and makes me want to do better just by being around him. He catches me (literally) when I fall and makes me feel beautiful.
Monday, February 2, 2009
A New Batch of Goals for 2009
The Buffalo Stake Presidency set 5 goals for 2009 for the members of the stake:
- Have a missionary experience monthly with the expectation that this will lead to at least one missionary discussion taught in your home.
- Have kneeling daily family prayer.
- Do an act of service for a non-member friend or neighbor at least once a month.
- Read the New Testament and "Jesus the Christ" by James E. Talmage.
- Attend the temple monthly and perform temple ordinances for one family name prepared using New Family Search.
Gulp. When I first got the list, I must admit I was a bit overwhelmed because, well, these goals are in addition to the standard goals tied to magnifying your callings, preparing for the weekly Sunday School lesson, reading the weekly Relief Society lesson, doing your visiting teaching, reading the Book of Mormon. . . And "Jesus the Christ" is almost 800 pages in length.
As we were talking about the goals, and that it would be a real stretch to achieve a couple of them (specifically reading "Jesus the Christ" and the New Testament), we discussed how easy it would be to justify NOT doing them. Then we talked about obedience. That pretty much turned things around right there.
So, we've been reading "Jesus the Christ." As much as I read, I've never read it before. It always seemed too big, too scriptural, and too overwhelming.
Like so many things, all it took was opening the book and reading the first page. Then it was a matter of finding time. I put the book on the dryer. Each time I go downstairs to turn on the pump on the washer (two times for each load of laundry), I read "Jesus the Christ" while waiting for the pump to finish. I can get a couple of pages in on each cycle. This may not sound like much in itself, but it adds up. It also helps the motivation to have someone else in the house who is also reading. . . not that we're competing (because that would be somewhat childish). But I'm further ahead! OK, but he's doing better with reading the weekly Sunday School lesson. We work together on the rest of the goals, and one month into the new year, things are going well.
Interesting lesson on accountability from the Stake Presidency: during Stake Council meeting, the Stake President asks those in the meeting for feedback on how well they are doing with the goals. They also ask each person to report on his/her home or visiting teaching for the previous month. One thing about most people - if you know that someone is going to be asking you how you are doing on something, you are more likely to do it. Public accountability is where it's at, baby!
The Wright Place in Buffalo
Saturday morning dawned cold and snowy for our date - yes, a real date - to the Darwin Martin house in Buffalo. This is a home that Frank Lloyd Wright designed for Darwin Martin, an executive of the Larkin Company (manufactured soap and sold it through mail order) in Buffalo. The home was actually a complex of five buildings designed by Wright and constructed in the 1903 - 1905 time frame. It's regarded by scholars as one of the finest examples of Wright's residential work and exemplifies the Prarie Style.
Following a reversal of fortune for Mr. Martin, the home was abandoned and laid empty for years. The house suffered the effects of neglect and modifications from subsequent owners; parts of the complex were torn down in the 1960's due to safety concerns.
Using Wright's original blueprints and numerous letters documenting various aspects of the project, along with photographs Mr. Martin took during the original construction process, the main house is being restored to its original glory circa 1907. Although it's still under construction, you can tell that it's going to be wonderful. The carriage house with attached atrium and pergola have been rebuilt and look wonderful. Interestingly, the house doesn't feel huge - in fact, the bedrooms are modest by today's standards and closets and bathrooms are downright miniscule.
Our private tour lasted about an hour and was well worth the time and entrance fee (although Mark probably knew more about Wright than the docent). This architectural gem is located at 125 Jewett Parkway in a beautiful residential area near the Buffalo zoo. It was a definite thumbs up - and a great date idea.
What I liked best:
1. Being with Mark (of course!).
2. Seeing in person some of the handiwork of one of the greatest artists of the 20th century.
3. Knowing that even great artists sometime have bloopers. (Wright designed a dining room table that was destined to fail - it seated 4 people and had these really funky urns at each corner and each urn was surrounded by 4 lamps - making it impossible to see anyone seated next to you. Wright also designed 3-legged chairs for the dining room table. Mrs. Martin put her foot down and just said, "no." Smart lady.)
4. The wisteria design around the massive fireplace in the entry hall and living room. OK, we just saw the design for the wisteria, and a photo of how it looked in 1907, but when it's done, it's going to be incredible. Wright also instructed that wisteria should be planted around the grounds.
For more info, see www. darwinmartinhouse.org.
Monday, January 26, 2009
Family Dinners. . . It's Not Just about the Food
What is it about coming together and sharing food that creates such connections? One of the things I've missed most about being so far away from family is the family get-togethers: dinners, birthday parties, ordinations, holidays, etc. Seems like almost any occasion could be an opportunity to get together, and we usually did. (The family in Utah still does.)
Mark and I were invited to Tyler and Shannon Showalter's home for dinner yesterday. Tyler's siblings, their families, and his parents were invited, along with several other friends and there were a lot of people in the house.
As various families arrived, food was placed out on the counters or in the oven to stay warm. Once everyone was gathered, a blessing was offered and the kids, assisted by parents as needed, hit the line first - filling their plates with macaroni and cheese, rolls, and mashed potatoes (leaving green beans, salad, roast turkey, and gravy for the adults). It was organized chaos, combined with delicious food, and it felt like home.
Our dinners were never formal affairs - just people who love each other getting together to visit, catch up, eat, and enjoy each others' company. The kids usually are done eating and gone to play games or dressups before the adults get through the line. If you were to ask me a topic that was discussed at the last family party, I wouldn't have a clue. But if you asked me how I felt to be at the party, I'd say it felt like a hug.
Maybe we have food at parties because, in a way, it's an offering of love and sacrifice for the people in our lives. It's a way of using all of our senses to remember the occasion. And it's fun. The best part, however, is being with the people we love and spending time with them.
Thanks, family, for all the wonderful times we've had (and will continue to have). You are the BEST!
Mark and I were invited to Tyler and Shannon Showalter's home for dinner yesterday. Tyler's siblings, their families, and his parents were invited, along with several other friends and there were a lot of people in the house.
As various families arrived, food was placed out on the counters or in the oven to stay warm. Once everyone was gathered, a blessing was offered and the kids, assisted by parents as needed, hit the line first - filling their plates with macaroni and cheese, rolls, and mashed potatoes (leaving green beans, salad, roast turkey, and gravy for the adults). It was organized chaos, combined with delicious food, and it felt like home.
Our dinners were never formal affairs - just people who love each other getting together to visit, catch up, eat, and enjoy each others' company. The kids usually are done eating and gone to play games or dressups before the adults get through the line. If you were to ask me a topic that was discussed at the last family party, I wouldn't have a clue. But if you asked me how I felt to be at the party, I'd say it felt like a hug.
Maybe we have food at parties because, in a way, it's an offering of love and sacrifice for the people in our lives. It's a way of using all of our senses to remember the occasion. And it's fun. The best part, however, is being with the people we love and spending time with them.
Thanks, family, for all the wonderful times we've had (and will continue to have). You are the BEST!
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