D'Alba Delivers

Farfallini with White Beans

2012-01-18T03:31:00.000-05:00

This pasta has evolved over the last couple of months, and it makes a really good meatless main dish.

2 (15-ounce) cans diced tomatoes, drained

2 (15-ounce) cans cannellini beans

1 pound farfalline pasta (farfalline is a little bow-tie shaped pasta)

2 large onions, chopped

5 cloves garlic, diced

1/2 cup olive oil, divided

1/2 cup sun dried tomatoes, chopped

1/4 pound hard salami, diced

2 TB fresh basil or 1/2 tsp dried basil - or to taste

1 bag baby spinach, roughly chopped

1/2 cup freshly grated Parmesan

Salt and pepper

Preheat oven to 400 degrees. Spread diced tomatoes in a single layer on a sheet cake pan and roast in the center of the oven for about 30 minutes. Tomatoes will dry out slightly and juices will begin to carmelize.
Drain beans into a large colander and rinse with cold water. Leave the beans in the colander.
Saute onions in 1/4 cup olive oil until translucent. Season with salt and pepper. Add garlic to the pan and continue to saute until onions are just starting to brown and garlic is fragrant.
Cook pasta in salted water according to package instructions. When pasta is done, dip out 1 1/2 cups of the water pasta cooked in and reserve. (I use a large mug or a 2-cup Pyrex measuring cup.) Pour pasta and remaining cooking water over the beans in the colander to drain the pasta - the hot pasta will heat the beans. Return the pasta and beans to the pasta pot. Drizzle with 1/4 cup olive oil and stir gently.
Add onions, sun dried tomatoes, salami, roasted tomatoes, and fresh basil to the pasta. If mixture seems dry, add some of the reserved pasta water and stir. (The longer the dish sits, the more pasta water it will absorb. I usually end up adding almost all of the reserved pasta water.)
If you are not going to serve the pasta immediately, cover the pot and place in a 300 degree oven to keep warm.
Just before serving, fold in the baby spinach, adjust seasonings, and serve with freshly grated Parmesan cheese.

Perfectly Baked Salmon

2011-10-11T00:36:00.000-04:00

This salmon gets rave reviews whenever I make it. If you are lucky enough to have any left over, it's wonderful served over a salad of field greens with an orange vinaigrette.

1 salmon fillet
2-3 TB extra virgin olive oil
Lemon pepper to taste

Heat oven to 425 degrees.

Rinse salmon in cool water and blot dry with paper towels.

Line a baking sheet with aluminum foil. Spray foil with vegetable oil spray.

Lay salmon on foil, skin side down. Drizzle olive oil over salmon and spread evenly with your finger tips. Sprinkle generously with lemon pepper.

Bake salmon 10-12 minutes until thickest part of salmon is almost ready to flake. Remove from oven and cover loosely with foil. Let sit for 3-5 minutes until thickest part of salmon flakes easily. Serve immediately.

Favorite Lentils - adapted from Ina Garten (the Barefoot Contessa)

2011-10-11T00:24:00.001-04:00

I was looking for a new lentil recipe when I stumbled across this gem from Ina Garten (a.k.a the Barefoot Contessa). Of all the Ina Garten recipes I've tried, I can't think of anything that hasn't been absolutely delicious. The lentils live up to Ina's reputation.

1⁄2 pound lentils
1⁄4 cup good olive oil
3 cups chopped yellow onions
1 teaspoon fresh thyme leaves (I used 1/2 tsp dry thyme)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1⁄2 cups chopped celery (4 stalks)
1 1⁄2 cups chopped carrots (3 carrots)
1 1⁄2 cups chicken stock or chicken broth (don't use bouillon cubes - the end result will be too salty)
2 tablespoons tomato paste
2 tablespoons good red wine vinegar

Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.

Meanwhile, heat the oil in a saute pan, add the onions, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season to taste. Enjoy!

Belgian Waffles for Breakfast

2011-04-04T00:51:00.001-04:00

Sundays at the D'Alba home are busy, busy, busy EXCEPT for the first Sunday in April and the first Sunday in October. And then, everything comes to a halt except listening to our prophet and general authorities speak in General Conference. How I look forward to these Sundays!

Living in the East, Conference begins at noon - which gives us hours, yes hours, with no obligations on a Sunday morning. On such a morning, what could be better than piping hot Belgian waffles? Not much. (The hot buttermilk-coconut syrup, bananas, and whipped cream kind of put these over the top, in a really good way.) This recipe comes together incredibly fast which means, of course, getting out of the kitchen quickly.

Belgian Waffles

2 cups all-purpose flour
2 teaspoons baking powder
2 TB powdered sugar
pinch of salt
1/4 cup butter or margarine, melted and cooled
2 cups milk
3 eggs, separated
1 TB vanilla

Preheat the waffle iron. In a large bowl, whisk together flour, baking powder, powdered sugar and salt. Add butter, milk, vanilla and egg yolks and whisk to combine. In a separate bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the batter, mixing just until most of the egg whites are incorporated.

Brush waffle iron with oil. Ladle batter into waffle iron and bake according to the directions for your waffle iron. Makes about 7 waffles.

NOTE: Waffles are best eaten "hot off the iron" - but if you HAVE to hold them so everyone can eat at once, keep them in a warm oven. Heat oven to 250 degrees. Place a metal cooling rack in a jelly roll pan in the oven. As waffles are finished baking, place them in a single layer on the prepared pan in the oven. But trust me on this one - once you start cooking waffles, good luck getting people to wait until the waffles all are cooked.

Instant Sunshine - kind of

2011-03-27T22:07:00.001-04:00

It's been a cold dark winter, and it seems like it's been going on forever. . . well, at least since last October or so. And while I'm ready for spring, mother nature just isn't cooperating. Until then, I've added a splash of color with a new tablecloth. . . or two.

With 45 inches of bright fabric and a few minutes of sewing, I get a pop of color that brightens my spirits. Buy the fabric on sale, and my spirits are even brighter.

For each tablecloth:

Purchase 45 inches (1 1/4 yards) of 44/45 inch cotton or polyester/cotton fabric. If there are printing marks ( color squares or writing) on the selvages, you will need to trim and hem those ends. Otherwise, turn the cut ends under twice and sew with a straight seam. I find it easiest to press each end under about 1/4 inch, then fold the fabric again and press it. By taking a few minutes to press the hems before sewing them, I don't have to pin the hem. Anything that makes life a little easier works for me.

These tablecloths can be used by themselves on small kitchen tables. For larger tables, put the new tablecloth over a solid color tablecloth. It makes a bright accent. For about $5.00 per tablecloth (with fabric purchased on sale), I'm smiling each time I walk through the kitchen.

Homemade Microwave Popcorn Packs

2011-03-26T22:10:00.000-04:00

Last week I did a stress management workshop during a multi-stake singles conference. Because both men and women attended, I wanted a favor that all could enjoy. And because the workshop was on stress management, I was looking for a favor that wouldn't cause any guilt or additional stress. These microwave popcorn packets seemed to fill the bill.

Put 1/3 cup popcorn in a brown paper lunch sack. Fold down the top twice and tape it. Wrap each bag with ribbon and attach a flower cut from cardstock. Slide instructions under the ribbon on the back of the packet.

I customize the instructions based on the event. Super Stress Poppers could easily be changed to Birthday Poppers, or "Here's to a great pop" for Father's Day. . . you get the idea.

There you go - an easy, inexpensive favor that can be color coordinated to any party or event you are hosting.

If making the packets to cook microwave popcorn for yourself, you don't even need to tape the bag. Fold down the top of the bag twice, lay the bag flat in your microwave oven, and microwave 1-3 minutes or until the popping slows to 1-2 pops per second. Add desired seasonings and enjoy. (And for the frugal among us - you can re-use the lunch sack for additional batches of popcorn.)

Relaxing Foot Soak

2011-03-25T22:29:00.004-04:00

Here's an easy foot soak that also makes a nice favor. I called this version "De-stressed Soles" because I handed them out at a stress management workshop. You could call it anything you want.

I use 1/4 cup of the mix in a 3" x 4" plastic bag. Lately, I've used jewelry bags from WalMart. They are inexpensive - but they don't seal at all well. This means you need to fold down the top of the bag and staple it before stapling on the label (otherwise the mix leaks out of the bag). The decoration is a piece of folded ribbon stapled to the back at the same time the label is stapled on.

Relaxing Foot Soak

1 1/4 cups Epsom salts

1 1/4 cups kosher salt

1/4 cup baking soda

1/4 cup cornstarch

Combine all ingredients in a large bowl. Stir with a whisk until combined. Pour into jars or small bags and use within a few weeks.

Each recipe makes 10-11 individual packets using 1/4 cup of the mix in each bag.

Homemade Bagels

2011-03-25T20:30:00.010-04:00

Homemade bagels topped with Italian cheeses.

In the planning for a young men campout tonight, Mark was assigned to bring breakfast. It had to be something quick to put together, that didn't require any cooking, created minimal mess, and would be fast to eat. Bagels sounded like the plan until I priced them at the local grocery store - 75 cents EACH. And when feeding boys and men, you know that 1 bagel per person is just not going to be enough.

Recently I read a post on the Sisters Cafe blog (sisterscafe.blogspot.com) that referred to an older post (January 24, 2009 if you want to find it for yourself) for homemade bagels. I will never purchase bagels again! These were easy to make and taste phenomenal. And you should smell the house while they're baking. Oh, and the cost for 12 bagels. . . less than a dollar.

Following is the recipe for bagels adapted from Sisters Cafe - try it, you'll like it.

Homemade Bagels
2 c. very warm water
1 1/2 TB instant dry yeast
3 Tbs granulated sugar, plus 1 Tb
5-6 c. high gluten or all-purpose flour
2 tsp salt

In the bowl of an upright mixer (KitchenAid or Bosch), combine water and 3 TB sugar. Add 4 cups flour, yeast, and salt. Mix with dough hook until combined and makes a soft dough. Add 1 to 1 1/2 cups additional flour, 1/2 cup at a time, to make a stiff dough. Knead in the mixer for at least 5 minutes until the dough is smooth and no longer sticky. This dough should be stiffer than regular yeast bread dough. (If the dough is too heavy for your mixer, you will need to finish stirring in the flour and kneading the dough by hand.)

Spray a large bowl with Pam. Place the dough in the bowl. Cover and let rise in a warm, draft-free spot until almost doubled, about an hour.

Remove from the bowl and punch down the dough. Divide into 12 equal pieces. Roll each piece into a log about 6 inches long. Fold the ends over each other and pinch together. Spray a baking sheet with Pam, place the bagels on the sheet, cover with a towel, and let rest about 20-30 minutes. The dough will raise, but won't be doubled.

Bagels have "rested" for 30 minutes and are ready to boil.

While dough is resting, preheat oven to 400 degrees. Bring a large pot of water to a boil and add 1 TB sugar. (This takes a while. I just let the water boil until I was ready to use it.)

Spray a baking sheet with Pam and sprinkle with cornmeal.

Working in batches (I was able to boil 3 bagels at a time), add the bagel to the water and boil, turning, for 30 seconds to 1 minute. I used a large flat pancake spatula with holes in it to turn the bagels and to lift them out of the water. I turned each bagel completely twice, with each turn lasting about 10 seconds. Then lift out of the water and place on the prepared sheet. The bagels will look lumpy. At this point, top with kosher salt, sesame seeds, poppy seeds, or leave plain.

Bagels boiling in water. Turn every 10-15 seconds.

These have been boiled and are ready to be baked.

Bake 20-25 minutes. If adding cheese (I used an Italian blend of mozzarella, provolone, asiago, and parmesan), remove from the oven, top with cheese, then return to oven until cheese is melted and bubbly - about 4 minutes.

Remove from the oven and let cool on a wire rack.

Just out of the oven - warm bagels with a dusting of kosher salt.

We served these with Bacon-Onion Cream Cheese Spread.

Bacon-Onion Cream Cheese Spread

2 (8-ounce) packages cream cheese, at room temperature
1/4 cup half-n-half or cream
1 bunch green onions, sliced (use all of the white and about 2 inches of the green stems)
1 TB finely minced onion (use more or less to taste, depending on how strong the onions are)
1/2 cup diced, cooked, crisp bacon

Combine cream cheese and cream with mixer until smooth. Add remaining ingredients and mix. Add salt or onion salt to taste. Chill several hours or overnight before serving.

A few notes about the bagels:

1. Yeast: I use instant yeast for almost all my baking. I love SAF Instant yeast when I can find it, otherwise I use Fleischman's Instant yeast. The yeast comes in a brick-like package until it's opened. Once I open the package, I put the yeast in a plastic container in the fridge and it seems to last a long time. I've never had a problem with the yeast. The instant yeast can be mixed in with the flour, which saves the step of "proofing" the yeast before adding the flour. It's also less sensitive to heat, so I don't need to be too careful with the temperature of the water. If you are using regular yeast, go to the Sisters Cafe blog and follow their instructions.

2. Flour: High gluten flour adds a chewiness to bagels, pizza crust, and french bread that is hard to get with all-purpose flour. Sam's Club sells huge bags of high gluten flour for the best price I've found. The high gluten flour seems to absorb more water than all-purpose flour, which means I usually end up using a little less flour than when using all-purpose flour.

3. Mixer: The Bosch handled a double batch of dough without any problems - including kneading the dough for about 7 minutes. Based on experience, I wouldn't try a double recipe in the KitchenAid.

4. Baking: I baked 2 trays at a time and switched racks after about 15 minutes. Then cooked each pan about 10 minutes longer. (If adding cheese, remove bagels 5 minutes before cooking time has ended, add cheese, and return to oven to finish baking.) I have a gas oven that I'm still trying to get used to, so your time may be more or less than mine. Bagels are done when brown on the bottom and golden brown on the top. If you are concerned whether they are done, remove one bagel from the pan and cut into it.

Granola

2010-10-08T00:42:00.003-04:00

I debated on whether to call this post Heavenly Granola, Darn Good Granola, The Best Granola I've Ever Eaten, or some other superlative name. Why the focus on granola? Well, I'm giving a demonstration to a group of women in our church next week on making granola. So I've been trying different granola recipes, seeking one that was more than just OK or even pretty good. I think I've found it. The recipe is adapted from David Lebovitz who adapted it from Feast by Nigella Lawson.

5 cups old-fashioned rolled oats
2 cups sliced almonds or chopped pecans
2 cups shredded coconut
1 cup oat bran
1 cup toasted wheat germ
1 cup whole wheat flour (freshly ground)
3/4 cup packed light brown sugar
2/3 cup untoasted sesame seeds
1/2 cup golden flax seeds
1/3 cup sunflower seeds
2 teaspoons ground cinnamon
1 teaspoon kosher salt or sea salt

3/4 cup unsweetened applesauce
1/3 cup maple syrup
1/3 cup honey
1/4 cup vegetable oil

Preheat the oven to 325F.

1. Put rolled oats in a large baking pan and bake for 20 minutes while assembling the other ingredients.

2. In a large bowl, combine nuts, coconut, oat bran, wheat germ whole wheat flour, brown sugar, sesame seeds, flax seeds, sunflower seeds, cinnamon and kosher salt.

3. In a small saucepan, heat the applesauce, syrup, honey, and vegetable oil until warm.

4. Add oats to other dry ingredients and mix well.

5. Mix the wet ingredients into the dry ingredients until thoroughly dispersed. The mixture should clump a bit. If it seems too dry, add warm water 1 tablespoon at a time (shouldn't need to add more than 2 tablespoons), and mix.

6. Spray two large baking sheets with cooking spray, then divide mixture evenly between the two pans. Spread out the mixture to an even layer.

7. Bake the granola for 45-60 minutes, stirring and rotating pans every 10 minutes, until the granola is a deep golden brown.

8. Remove from oven and cool in pans. The granola gets crunchy as it cools. Store granola in a large, airtight container.

Add raisins, dates, dried apples, dried cherries, or dried cranberries when you serve the granola. Enjoy!

Vitamin D - Have you had your sunshine today?

2010-06-04T01:53:00.004-04:00

If you are feeling tired, weak, and completely drained, a lack of Vitamin D may be the culprit. The long-term effects on the body of low Vitamin D levels can be dangerous, as explained in the following quote from www.webmd.com:

Symptoms of bone pain and muscle weakness can mean you have a vitamin D deficiency. However, for many people, the symptoms are subtle. Yet even without symptoms, too little vitamin D can pose health risks. Low blood levels of the vitamin have been associated with the following:

Increased risk of death from cardiovascular disease
Cognitive impairment in older adults
Severe asthma in children
Cancer

Research suggests that vitamin D could play a role in the prevention and treatment of a number of different conditions, including type1 and type 2 diabetes, hypertension, glucose intolerance, and multiple sclerosis.

Many people in western NY (including yours truly) have low Vitamin D levels. What is low? Normal range is 30-74 nanograms per millileter (ng/mL); concentrations less than 20 ng/ML are inadequate and require treatment. According to the experts on WebMD, the current recommended daily intake of Vitamin D is 200 International Units (IU) for children, men and women up to age 50; 400 IU for people between age 51-70; and 600 IU for people over 70. However, if your levels are very low, the daily intake recommendations are not sufficient to get your levels back within the normal range.

Vitamin D can be found in foods, supplements, and sunshine. Experts say that you should get at least 15 minutes of sunshine a day on your arms and legs - without sunscreen. Other experts say this increases your risk of cancer. . . If you are concerned, talk to your doctor. Check out www.webmd.com for more information. In the meantime, enjoy the sun - in moderation.

From Dried Beans to Refried Beans

2010-06-02T11:16:00.005-04:00

A few weeks ago for our evening Relief Society (an organization in our church for women age 18 and older), I made tostadas for the dinner. If you haven't had tostadas before, think of it like an open-faced taco. Start with a tostada shell, spread with refried beans, and top with cheese, lettuce, and diced tomatoes. If desired, add salsa, sour cream, and guacamole. Rather than using canned refried beans, I've been making my own using either canned pinto beans or dry pinto beans. The flavor and texture are so much better than the canned refried beans, and, by planning ahead, it doesn't take that much more active prep time.

Several of the women in our ward had never cooked dried beans before. If you haven't cooked beans, give it a try. They're a delicious, economical addition to your meals. I love the flavor and texture of pinto beans, and use them in chili, soup, taco meat, and refried beans.

Preparing dried beans:

Measure 1 pound of beans (about 2 1/4 cups). Sort the beans and remove any stones or clumps of dirt. Put beans into a colander and rinse with running water. Place beans in a large pot, add 8 cups of water, and bring to a boil. Boil for 2 minutes. Remove from heat, cover, and set aside to soak for 1 hour. Drain water and rinse beans. Put beans back into the same pot. Add 6 cups of water. Simmer for 1 1/2 hours or until beans are tender. (Older beans make take longer.) Add salt to taste. (NOTE: do not add salt until the beans are tender.)

At this point, your beans are ready to use.

Refried Beans

Drain beans from the cooking liquid, but reserve some of the cooking water.

Heat 2-3 TB vegetable oil in a large frying pan. Add 2 cloves of garlic that has been minced. Saute until fragrant. Add the drained beans and stir. With a potato masher, begin mashing the beans. Add cooking liquid, about 1/4 cup at a time as you continue to mash the beans. Keep mashing beans and adding the cooking liquid (or water) until the refried beans are the desired consistency. For additional flavor, I like to add some onion powder, cumin, and dried cilantro to taste.

If you are starting with canned pinto beans, drain and rinse the beans. Follow the instructions above for refried beans, but use water instead of cooking liquid when you are mashing the beans. It's that easy.

The longer the refried beans sit, the thicker they get. If that happens, just heat, add more water, and stir to combine. Or keep the refried beans warm in a crock pot.

Fresh Lime Curd

2010-06-01T12:18:00.004-04:00

I was assigned to bring fruit to a family party for Memorial Day. Easy assignment as the strawberries are still out and taste great, the first watermelons of the season are on the shelves, and fresh blueberries are now available. Now for the dip. In my goal to live more providently, I'm trying to use the items I already have rather than running to the store to purchase something else. With almost a full bag of fresh limes sitting on my cupboard, I knew I needed to use them.

In a serendipitous moment, the June issue of Bon Appetit magazine had just arrived with a recipe for Lime Tart with Blackberries and Blueberries (which sounded wonderful, but will have to keep for another day). The lime tart is made with lime curd. I made the lime curd mostly according to the recipe, let it chill, and added whipped cream. It was the perfect accompaniment to the fresh fruit. And if you've never had watermelon with fresh lime, you're in for a treat. Enjoy!

Lime Curd
3 large eggs
3 large egg yolks
1 cup sugar
3/4 cup fresh lime juice
6 TB unsalted butter, cut into 6 pieces (I used regular, salted butter)

Whisk eggs, egg yolks, and sugar in a medium metal bowl to blend. Whisk in lime juice. Set bowl over large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk constantly until curd thickens and instant read thermometer inserted into curd registers 178 - 180 degrees F, about 6 minutes. Pour into bowl. Add butter to the warm curd; let stand a minute, then whisk until blended and smooth. Cover curd and refrigerate until cold, about 4 hours.

For Fresh Lime Curd Fruit Dip
Whip 2 cups whipping cream until soft peaks form. Add 2 tablespoons powdered sugar and 1 tsp vanilla. Whip to combine. Gently fold whipped cream into lime curd. Chill until time to serve. Serve with fresh fruit.

You can also use the mixture to fill tarts or as a cake filling or frosting. The flavors are tart, refreshing, and perfect for summer.

Lesson learned: I had the idea to add lime zest to the recipe to add a little extra limey-zestiness. But don't do it! Whatever was added in flavor was more than offset by two negatives: the lime zest was tough and it turned dark in the finished product. Just leave it out.

Homemade Croutons

2010-05-13T18:10:00.003-04:00

For years I've made croutons, and never really thought anything about it. It was just something I did with day-old (sometimes week-old) bread, rolls, hot dog buns, etc. It's a great way to use something that might end up being thrown out. The prep time is minimal and they taste delish! Much better than any packaged croutons I've ever tried. Try them on salads, soup, or eat them by the handful. I store them in a ziplock bag in the freezer. Pull them out right before you serve dinner and they're ready to go.

Croutons
8 slices "homemade" type bread - use day old for best results
4 TB vegetable oil
4 TB butter
onion powder
Garlic salt

Preheat oven to 350 degrees. Using a serrated knife, cut bread into 1- to 1 1/2-inch cubes. Put oil and butter on a large rimmed baking sheet and place in oven until butter melts. Remove baking sheet from oven and sprinkle with onion powder and garlic salt to taste. Sprinkle bread cubes over melted butter and lightly toss until most of the bread is coated in the butter. (I use a large pancake turner and just scoop the bread and flip it over.) Bake about 20-30 minutes, stirring every 10 minutes or so, until bread is toasted and dry. Cool on baking sheet. Store in ziplock bag in the freezer - if you can keep them that long!

Notes:
1) Almost any type of bread works for croutons EXCEPT bread with whole grains (like wheat berries) mixed into the dough. The grains get very hard. I also have not had good success with using the dinner rolls from Sam's Club to make the croutons - the croutons never dried out. Perhaps it's because I live in a high humidity area? No idea.

2) The baking time is approximate because all types of bread have a different moisture content. If the croutons are getting brown but aren't getting crisp, turn down the heat in your oven and prop open the oven door just a crack with a wooden spoon.

3) I've made croutons with all different seasonings and spices including season salt, parsley, sage, rosemary, etc. All are good, but for a basic crouton that will go with anything, the onion powder and garlic salt really can't be beat.

More Advice from Aunt Catherine

2010-03-16T02:10:00.001-04:00

More housekeeping wisdom from Aunt Catherine:

To remove water rings from wood furniture, use toothpaste squeezed on a damp soft cloth. Rub with the grain.

A spray that keeps bugs away from rose bushes and other flowers: put 3 TB ammonia and 1 quart of water into a spray container and spray the solution under the leaves and on the bushes.

To sharpen your scissors, cut sandpaper once or twice with them.

Keep neighborhood animals from visiting by sprinkling a heavy dose of cayenne pepper around the edges of your yard.

If nuts are heated before they are cracked, they will come out of the shell almost whole. Pecans should be heated in hot water a few hours before cracking. Harder shelled nuts (such as Brazil and hazel) may be heated in the oven.

To avoid toilet clogging and odors, pour a cup of baking soda down the bowl weekly.

Take a couple of socks, slip them over the end of a yardstick and secure with a rubber band. Now you can clean under the fridge and other hard-to-reach places.

A great "whitening" formula is 1/2 cup dishwasher compound, 1/4 cup bleach, and 1 gallon very hot water. Mix. Use to soak white (bleach safe) clothes to remove staines, etc. Do not use an aluminum container for this purpose as solution will discolor it.

A good homemade furniture polish: 1/3 cup boiled linseed oil (purchase this - you can't make your own), 1/3 cup turpentine, and 1/3 cup vinegar. Mix together and label clearly! Moisten a soft cloth with the mixture and rub over the furniture. Then go back over with a dry cloth.

Use rubbing alcohol to remove mildew and other stains from the silicone caulking around your bathtub.

Toss a couple handfuls of laundry detergent into the bottom of garbage cans to repel insects and control odor.

Instead of using shelf paper in your kitchen cabinets, try using inexpensive self-stick vinyl floor tiles. Easy.

A formula for cleaning glass shower doors. Rub lemon oil furniture polish over the door to soften the gunk. After a few minutes, scrub the door with nylon net. If the scum is not removed, use a single-edged razor blade and carefully scrape it off. When the door is completely clean, go over it once more with the lemon oil furniture polish. Polish with a dry, soft cloth until it shines.

When drawers or zippers stick, rub the edges with soap and they'll slide slick as a whistle.

Homemaking Advice from Aunt Catherine

2009-11-14T03:43:00.001-05:00

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.

Bosch vs. KitchenAid

2009-09-26T22:53:00.000-04:00

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. . .

What's for Dinner? Try Pork Tenderloin

2009-09-22T23:39:00.000-04:00

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.

Hot Fudge Sauce

2009-09-16T18:52:00.000-04:00

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.

Quick Trick Lasagna

2009-09-16T18:38:00.000-04:00

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.

Quick Vegetable Burger Soup

2009-09-16T18:32:00.000-04:00

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.

Southwestern Egg Casserole

2009-09-16T18:25:00.001-04:00

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!)

Hot Bean Dip

2009-09-16T18:21:00.000-04:00

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.

Oatmeal Raisin Cookies

2009-09-16T18:16:00.000-04:00

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.

Chocolate Chip/White Chocolate & Craisin Cookies

2009-09-16T18:09:00.000-04:00

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.

Brownies and Chocolate Frosting

2009-09-16T17:52:00.001-04:00

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.

Veggie Dip

2009-09-16T17:47:00.001-04:00

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.

French Bread

2009-09-16T17:15:00.001-04:00

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.

Youth Conference Food - Recipes are Coming

2009-09-16T17:04:00.000-04:00

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.

Cilantro Lime Rice

2009-09-14T20:20:00.000-04:00

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.

Not really gone, just really busy

2009-09-14T20:11:00.000-04:00

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!

Read Any Good Books Lately?

2009-06-29T22:23:00.000-04:00

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.

The Paper Bag Princess

2009-06-10T18:43:00.001-04:00

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!

Being Prepared

2009-06-03T18:11:00.000-04:00

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?

Back in the Saddle. . .

2009-05-04T23:08:00.001-04:00

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)

Whew! More info and photos to come.

The Quest for Grandma's Bread Recipe

2009-03-23T21:40:00.000-04:00

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!

How About Some Crow?

2009-03-17T00:02:00.000-04:00

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!

Houses and Homes

2009-03-03T21:16:00.000-05:00

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!

What went right?

2009-02-24T00:19:00.000-05:00

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:

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.

So while there are tears, lots of them, it isn't heartache I feel - just the growing pains of a heart continuing to expand to feel even more love.

My New Favorite Pan

2009-02-20T21:22:00.001-05:00

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

2009-02-20T21:03:00.000-05:00

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 ______."

Contest Winners - Congratulations

2009-02-16T20:27:00.000-05:00

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.

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

2009-02-16T19:34:00.000-05:00

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!!!

Happy Valentine's Day! And a Contest. . .

2009-02-15T20:07:00.000-05:00

Valentine's Day Flowers

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. :)

The catch? Oh, the catch is that you must repost this on your blog (if you have one) and offer the same to the first 5 people who do the same on your blog. The first 5 people to do so and leave a comment asking me something they would like to know about me will then win a Fabulous homemade gift made by me! Oh, and be sure to post a picture of what you win when you get it! GO!!!

Crime and Punishment

2009-02-13T09:49:00.000-05:00

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.)

Appelolliebollen!

2009-02-11T12:45:00.000-05:00

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

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.

Gratitude

2009-02-09T23:17:00.000-05:00

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.

Sometimes bad things happen to people you love - not through neglect, or malice, or sin, but just because we live in a mortal, imperfect world. We can either grow bitter and blame God or the fates or another person. Or we can choose faith, love, and appreciation for all that's good in the world, if we will just reach out and see it. That's what I'm doing tonight - choosing to see the good. And it is a good night!

A New Batch of Goals for 2009

2009-02-02T23:47:00.000-05:00

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

2009-02-02T22:04:00.000-05:00

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.

Family Dinners. . . It's Not Just about the Food

2009-01-26T13:00:00.000-05:00

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!

A good day for soup

2009-01-23T16:31:00.001-05:00

It's a cold gray day in western NY (as so many of them are) at the end of a L-O-O-O-N-G week. Been working on resolving a nasty issue at work which has consumed most of my waking hours for the last week or so. And, just an aside, why is it that the work days in weeks that begin with a holiday seem to just drag on?

I'll admit, I was in a rather grumpy mood as I left the desk to check the kitchen for lunch fixings. Hmmm. Quite honestly, I was hoping that the kitchen fairies had magically stocked the fridge and cupboards with delightful tidbits that were just waiting to be eaten for lunch. In case you are wondering, the fairies missed this house while making their rounds this week, leaving the pickings rather slim.

But - a few of the "less desirable" veggies were still available in the fridge, and seemed to be calling out to make soup. Without another thought, I had the onions chopped and sauteeing while I scavenged other goodies: celery, garlic, carrots, cabbage, canned diced tomatoes, and chicken broth. Within 15 minutes, the soup was simmering and I was back at work anticipating homemade soup. Thirty minutes later, I was enjoying hot, delicious homemade soup. It didn't make the work go away, didn't raise the temperature outdoors, and didn't make the sun come out - at least not outside. But, it did something for me and changed my grumpiness into appreciation for some of the things I tend to take for granted. It's good to take time for ourselves - something I tend not to do consistently.

A bonus was that the soup tasted good, real good, too! And it was healthy. And there's a big bowl sitting in the freezer for another day.

I hesitate to share my thrown-together recipe for quick veggie soup with all the great cooks in the family, but here's how I did it:

3 onions, chopped
5 ribs of celery, chopped
3 large cloves garlic, chopped (bought this at the farmer's market - it seems more mild than what I usually buy at the grocery store)
5 large carrots, sliced
1/2 of a large head of cabbage, thinly sliced
1 (14-oz) can chicken broth
1 (28-oz) can petite diced tomatoes
1 quart water
6 chicken bouillon cubes

In a 5-quart dutch oven, saute onions in 2 TB vegetable oil while preparing the rest of the veggies. Add celery and garlic and continue to saute. Add remaining ingredients, stirring in cabbage last. Bring to a boil and simmer until carrots are tender. Adjust seasonings if needed.

Introductions

2009-01-22T22:06:00.000-05:00

June 26, 2008, Bountiful, UT LDS Temple

Here's the "new" D'Alba family (well, actually, I'm technically the only one new to the family).

Joey and Tyla Waxter, Jared Bailey, Brianna D'Alba (soon to be Bailey), Jared and Cheron Gochenour, Mark and Lori D'Alba.

What's this all about, anyway?

2009-01-22T21:21:00.000-05:00

Why a blog? Why now? Why not? A few questions I've been asking myself. I've decided it's a need to reach out, keep in touch, and stay connected with family and friends - wherever they may be. Given time zone differences, work schedules, family schedules, church responsibilities, etc., it's hard to get together. I love the chance calls or e-mails when I actually connect "live" with the other person. It makes my day!

So, although it's not likely I'll be connecting live with most who read this (if anyone reads it), but at least it's something that shows that I'm alive. . . and hopefully doing more than just working (which really is consuming a whole lot more time than expected). And it will give others (anyone?) the opportunity to let the rest of us know what's going on. Perhaps post a photo or two. Give the scoop from the latest birthday party (and I don't mean just ice cream). Offer suggestions, advice, ideas. Share recipes. Connect - even from a distance.