tag:blogger.com,1999:blog-9268028747460853732023-11-15T10:54:24.565-05:00Columbia CreationsRecipe box, basic thinking, story telling, from an average personJanicehttp://www.blogger.com/profile/03962490721295362487noreply@blogger.comBlogger370125tag:blogger.com,1999:blog-926802874746085373.post-5893022950965430192020-05-09T14:11:00.000-04:002020-05-09T14:13:10.083-04:00Growing Fenugreek Leaves<div dir="ltr" style="text-align: left;" trbidi="on">
As promised, here's an update on the progress and eventual digestion of the Fenugreek seeds I began growing just a few weeks ago. As you can see, the leaves have taken shape. I have since harvested a generous portion to add to Aloo Methi for my breakfast this morning.<br />
I'm always on the look out for recipes that use my mustard oil and hing or as it's also known asafoetida.<br />
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With a gentle tug the stems and leaves of this tender plant pulled freely from the soil. With a little shake to remove the soil from the roots, the fenugreek leaves were ready for a good washing.<br />
Once clean. I chopped the leaves as if I would any herb.<br />
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This is just a basic recipe for Aloo Methi. There are many different versions available on various websites. This is how I prepared mine today..<br />
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<li>Heat a small amount of mustard oil in a cast iron skillet</li>
<li>peel and cubed 3 small potaotes</li>
<li>add the potatoes to the hot oil and cook until browned and tender</li>
<li>added a sprinkle of ground red chili pepper</li>
<li>added generous pinches of asafoetida</li>
<li>added a nice handful of fenugreek leaves</li>
<li>cooked until the leaves wilted and everything was well incorporated</li>
<li>seasoned with salt to taste</li>
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Simple deliciousness. </div>
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Janicehttp://www.blogger.com/profile/03962490721295362487noreply@blogger.com0tag:blogger.com,1999:blog-926802874746085373.post-29764709435414780512020-04-25T12:39:00.000-04:002020-04-25T12:39:18.851-04:00Growing Fenugreek/Methi Seeds<div dir="ltr" style="text-align: left;" trbidi="on">
Gardening has never really been about my personal need for food. In Ohio, during gardening season, fresh produce has always been widely available and affordable. My food supply has never been compromised and for this I am very thankful. Rather gardening has always been more about digging in the dirt, feeling the sunshine, and watching new life begin.<br />
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My adventures in gardening have included growing unique items such as quinoa and sesame seeds. This year I am expanding my visions to a few unusual items as well. Today I bring Fenugreek to your attention.<br />
On a whim, which is the best way to live, I threw a few of my Methi Seeds into some water. Unsure if the seeds would sprout because they were roasted and I had read roasted seeds do not sprout. In the beginning this was more out of curiosity. The experiment proved to be a success and quickly there were tiny white tails emerging from the dish of water and seeds. Sprout they did!<br />
With a tin foil loaf pan and a few cups of potting soil, the experiment continued. I filled the foil pan with potting soil, dumped the sprouted seeds along with the water onto the soil. After spinkling with about an inch more soil I sat the pan in my window sill and went about life. Within a few days I was rewarded with new, green, little sprouts!<br />
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<tr><td class="tr-caption" style="text-align: center;">I store my seeds in a clear jar</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">This is how the seeds arrive via mail</td></tr>
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Experience has taught me never to count on things we believe to be a sure thing. With fingers crossed, kisses to heaven and lots of hope, the plan is to be harvesting tender little Fenugreek leaves, Leaves to cook with, dry and enjoy for the next few months. As of now, I only have the beginnings of something. Something new, exciting and promising. I'll keep you updated. For now, here's what's growing!<br />
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<b>How I use Methi Seeds in my cooking...</b><br />
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<ul style="text-align: left;">
<li>Nice hot cast iron skillet</li>
<li>Add a little ghee or oil</li>
<li>Toss in 1 tablespoon of Methi Seeds (remember I cook for one so you might want to increase, in fact you can adjust everything in portions to suit your needs)</li>
<li>Toss in 1 tablespoon of Cumin Seeds</li>
<li>Toss in 1 tablespoon of Mustard Seeds</li>
<li>Cook for a few minutes until aromatic</li>
<li>Add one large sliced onion and cook on medium heat for about 15 minutes until tender and translucent adding a small amount of water if needed</li>
<li>Add two diced tomatoes and cook until a nice thick paste, the time will vary depending on how juicy your tomatoes are in the beginning. If you have tomato paste on hand you can add a dollop just to make this a little richer.</li>
<li>Grate 1 garlic clove and a tiny piece of fresh ginger into the mix</li>
<li>Cook to incorporate all of the deliciousness</li>
<li>Add 1/2 teaspoon of Garam Masala</li>
<li>Add 1/2 teaspoon of salt ( taste and see if you would like more salt)</li>
<li>Add a few pinches of Turmeric or up to 1/2 teaspoon</li>
<li>Stir and cook a little while to create this delicious base for your vegetables</li>
<li>Now... I will chuck in carrots, sweet potatoes, potatoes or a combination of all or just one. It's cooking on the fly with what I have on hand.</li>
<li>Add about 2 cups of water to cook the vegies</li>
<li>After the vegetables are tender, add a handful or two or three of fresh baby spinach leaves cooking until tender.</li>
<li>Finish with a little heavy cream and you have the best, most delicious dinner. </li>
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I order my Fenugreek seeds online but if you have an Indian Grocery Store near you by all means shop in person. The other spices mentioned are readily available online or in a local grocery store. </div>
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Soon I will have tender green Fenugreek leaves to add to my cooking repotoire.</div>
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Life goals...grow fresh Curry Leaves and Cumin.....</div>
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On another note. I solely container garden these days. To date, I have onions. peas and lettuce sprouting.<br />
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Janicehttp://www.blogger.com/profile/03962490721295362487noreply@blogger.com0tag:blogger.com,1999:blog-926802874746085373.post-49929863742887310172019-10-17T17:21:00.000-04:002019-10-24T14:25:44.696-04:00Molasses Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
There's an echo in the air now that Autumn has arrived. In my part of this world there's a large population of Amish people. In fact, a good portion of the community around me is comprised of Amish. My temporary abode sits at the intersection of a very busy road yet still the Amish brave the fast moving traffic in their traditional horse and buggy mode of transportation. I can hear the clicking of the horse hooves echo across the expanse of my front porch. There's something nostalgic about listening to the horses trot past on a chilly October morning.<br />
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It's chilly now in Ohio. The kind of weather that begs for warm loving scents to roll out of my kitchen. Today is Molasses cookie day. I love <a href="https://columbiacreations.blogspot.com/2011/06/joe-froggers.html" target="_blank">Joe Froggers</a> and my <a href="https://columbiacreations.blogspot.com/2010/01/cookies.html" target="_blank">Chocolate Orange Gingerbread Cookies</a> both of which can be found here on the blog. The recipe today is for straight forward, pure flavor of Molasses Cookies. Bake them! You'll be rewarded with a kitchen that smells of Autumn.<br />
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The cookies are crisp around the edges and deliciously dense and chewy in the middle. The butter is really pronounced in flavor so use a good quality unsalted butter. Not all butter is the same. A cheaper butter with a higher water content will not produce a high quality product. Shop wisely.<br />
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Today I strayed away from my usual go to of Maida Heatter and her fabulous cookie recipes. This recipe is a Martha Stewart creation. I have merely duplicated the fine folks over there and will sing it's praises for this delicious little morsel. I did have almost an entire 1/4 of sugar leftover from the rolling process. I just sat this aside and will use it in my tea later. You might want to reduce the amount to avoid waste. These cookies are very easy to make and bake.<br />
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<b><span style="font-size: large;">Molasses Cookies </span></b><br />
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2 cups of all purpose flour (important to spoon the flour into your cup and then level off)<br />
1 1/2 teaspoons of baking soda<br />
1 tsp. cinnamon<br />
1/2 tsp. of nutmeg<br />
1/2 tsp. salt<br />
1 1/2 cup of sugar (again I didn't need the entire 1/2 cup for rolling the cookies)<br />
3/4 cup of unsalted butter<br />
1/4 cup of molasses<br />
1 egg<br />
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Preheat your over to 350 degrees. This recipe will make about 36 cookies, if you're not like me and eat the raw batter.<br />
Whisk together in a bowl the flour, cinnamon, soda, nutmeg and salt. Set aside.<br />
Place 1/2 sugar in a bowl and set aside for rolling the cookies.<br />
In a separate bowl beat the butter for a minute to lighten it up, add the 1 cup of sugar and mix until light. Beat in the egg and then the molasses. This is a quick process and you just need to mix until everything is well combined.<br />
Lower your mixer speed to low and add your dry ingredients. Just mix until everything is mixed together. Don't over mix.<br />
Using your hands make small walnut sized balls and roll them in the sugar you have set aside.<br />
Place the cookies on sheet pan at around 2 inches apart.<br />
Bake just until firm and avoid over baking. Cool for one minute on the pan before trying to move to a wire rack to cool!<br />
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I'm attaching the echoes of hoof beats and the smell of crisp chilly air to this post. I hope you find a warm, heart glowing moment for yourself.<br />
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Until another time. May love surround your heart and mind.<br />
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Janicehttp://www.blogger.com/profile/03962490721295362487noreply@blogger.com0tag:blogger.com,1999:blog-926802874746085373.post-2177656685533466952019-03-24T05:40:00.001-04:002019-03-24T05:49:02.255-04:00Hofbrauhaus Cleveland Ohio<div dir="ltr" style="text-align: left;" trbidi="on">
Recent adventures found me at Hofbrauhaus in Cleveland. It's cold in Ohio during the first quarter of the year, especially in the Northeast near Lake Erie. One step inside of the Hofbrauhaus you'll be met with a warm and inviting environment.The dining area is open with an echo of past laughter and lively spirit. On the day that I visited, we were only 2 of 7 guests dining for an early lunch. I took advantage of the empty dining room to capture some photos. This beautiful dining room has a presence. The Bier Hall will delight your senses before ever having been served a bite of food.<br />
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Eager to sample some of the menu offerings it was time to get down to business. This day was Schnitzel Tuesday! Lucky me!! The portions were very generous for a mere price of $9.99. With this being my first and only visit to Hofbrauhaus my recommendations are based solely on a Tuesday experience. If your visit is more centered around enjoying the spirits and a lively atmosphere you may prefer a weekend visit. My focus was on the food! Although the spirits are highly acclaimed.<br />
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I ordered the Schnitzel Cordon Bleu but sneaked bites of the Jagerschnitzel from the plate across the table from me.<br />
First up was my Schnitzel Cordon Bleu.<br />
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The breaded pork cutlet was filled with Bavarian ham and Swiss cheese. Yes, this was delicious. True confession. I was most curious about German fried potatoes served with the cutlet. Equally well done. If it's true we eat with our eyes. I suppose it's only true to say we can experience writings about food with our eyes as well. Please don't let my amateur food photography dampen your eagerness to visit Hofbrauhaus. As I am neither a professional food critic or food stylist. Just a mere layperson chowing on good grub.The potatoes were perfectly cooked and seasoned.<br />
But... as soon as the plate arrived across the table from me, I knew I would sneaking samples of the Spatzle.<br />
The Jagerschnitzel being an unbreaded pork cutlet with a "delicious creamy Hunters mushroom sauce" was served with Hofbrauhaus's spatzle. Although I am not a mushroom lover, this sauce was divine. If ever I visit the Hofbrauhaus again, I'll be sure to order the spatzle rather than potatoes.<br />
It's rude to eat off the plate across the table....or is it?? I managed to politely sample a few fork fulls of the perfectly cooked spatzle.<br />
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Perhaps it's my own failings to accomplish the perfect spatzle at home or maybe this spatzle is just that damned good. Either way, it's a good goal to strive towards. I'm going to scour my cookbooks to find the perfect recipe. I hope to master these tender delicious tidbits in my own kitchen.<br />
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Not all dining experiences are positive ones. This particular day at this particular establishment was for me an overall delightful encounter.<br />
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Don't forget to swing by the gift shop to pick up a little swag.<br />
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Janicehttp://www.blogger.com/profile/03962490721295362487noreply@blogger.com0tag:blogger.com,1999:blog-926802874746085373.post-47905219462599465272019-03-18T07:42:00.001-04:002019-03-18T11:41:43.786-04:00Almond Brittle Biscotti <div dir="ltr" style="text-align: left;" trbidi="on">
"I'm not where I thought I would be or where I wanted to be at this point in my life." Have you ever uttered these words to someone else or has someone spoken these syllables into your life? The quotation marks are intentional as they represent words which have echoed within the chambers of my soul from the moment I was told them nearly a year ago. To reconcile ourselves with pain we must first be thankful for the pain. What a minute?This is such a tough notion to wrap our flawed human desire around, as most of us will shut down rather than dive into hurt.<br />
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The Tibetan Buddhist nun, Pema Chodron opened my soul to search beyond love and to examine attachment. We can both love and yet separate ourselves from being attached to people. For in loving them we can also learn to let go of them. The love does not seize to exist. It's merely transformed. Perhaps it's through death, divorce or a geographical distance that we find ourselves separated from a love we once came to know and could not or would not imagine ever being apart from.<br />
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As we enter into the season of Easter, I ponder upon how Christ spoke of such separation at the time of his Crucifixion. As he expressed the feelings of being forsaken by his father. Religion does not solely represent peace and love. Faith however in a collective spirit of inner self love is a common thread through out all religions..In that common thread our soul can find peace.<br />
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Love yourself where you are at this point in your life. Give love and be open to receiving love. Not the greedy sexual desire of love as Henri Nowen speaks of in his book The Return Of The Prodigal Son. There is a pure love. Outwardly, we can fool, trick and be impostors of love. Inwardly, until we reconcile ourselves to our own pain and reconcile ourselves with the source of pain, the searching will continue and self love will always elude us. We will never arrive to the point in our life where we "want to be."<br />
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Offer praise and thanksgiving for suffering as it is in those times that we see the face of God.<br />
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<b><span style="font-size: large;">Almond Brittle Biscotti</span></b><br />
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<ul style="text-align: left;">
<li>Make your Almond Brittle</li>
<li>Make your Biscotti Batter</li>
<li>Shape</li>
<li>Bake</li>
<li>Slice</li>
<li>Bake Again</li>
<li>Share with Love</li>
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<br />
<b>Make your Almond Brittle</b><br />
2 tablespoons of butter<br />
3 tablespoons of sugar<br />
1/4 cup sliced blanched almonds<br />
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Melt the butter with the sugar in a skillet over medium heat. Add almonds and cook until the nuts turn golden brown and are caramelized. This will take a little while, shake your pan, stir, watch them closely. Once the almonds and sugar syrup are golden turn the mixture out onto a parchment lined baking sheet to cool.<br />
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<b>Preheat your oven to 325 degrees.</b><br />
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<b>Make your dough.</b><br />
1/2 cup butter<br />
1/4 cup sugar<br />
2 eggs<br />
1 tsp. vanilla<br />
2 cups unbleached all purpose flour<br />
1 tsp. baking powder<br />
1/4 tsp. baking soda<br />
1/4 tsp. salt<br />
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Cream that butter and sugar together until nice and fluffy. Beat in the eggs and vanilla. In a separate bowl combine your flour, soda, salt and baking powder. Add the flour mixture to your creamed mixture and gently stir them all together. Remember you want a nice tender dough. Just combine everything and then stir in your beautifully caramelized almonds.<br />
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Divide the dough in half. Creating 2 individual sections. Shape each section into logs on your parchment lined baking sheet.<br />
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These should be about 1/2" high by 1 1/2" wide by 14'" long. Wet your fingers to make this process work more efficiently.<br />
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Bake for 25 minutes.<br />
Remove from oven and cool for 5 minutes.<br />
Place on cutting board or flat surface and slice each log with a serrated knife into about 3/8 inch thick slices. Yes, the dough really expands in the baking process.<br />
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Lay the slices back on the baking sheet.<br />
Bake for an additional 10 minutes or until your desired crunchiness. I baked mine for about 12 minutes.<br />
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Bake these to share with those you love. By all means bake them just for you. Love yourself!<br />
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Janicehttp://www.blogger.com/profile/03962490721295362487noreply@blogger.com0tag:blogger.com,1999:blog-926802874746085373.post-82381069755611837582019-01-16T16:47:00.002-05:002019-01-16T16:47:41.795-05:00Wassail <div dir="ltr" style="text-align: left;" trbidi="on">
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From the book entitled:</div>
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Revolutionary Recipes Colonial Food, Lore & More.</div>
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An old English custom which is part of the New Years celebrations, this Wassail recipe is non-alcoholic. Spike it up to your liking! The master of the house would be offered a bowl of Wassail from which he would drink and then pass the bowl around to the guests. Hmmm I don't suggest this part of the custom but, please feel free to cheerfully repeat the phrase <i>Wass Hael</i>, it's Saxon and means "<b>be whole</b>" or "<b>be well</b>". </div>
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I drank the first half of this glass full of warm, sweet beverage. As it cooled, it became incredibly sweet. Hence the addition of booze, I do believe. Or lots of ice cubes and enjoy it cold. I'll be refrigerating and or possibly freezing the remainder and serving chilled from now on. If you aren’t making this for a crowd you might want to only make half of the recipe. I did. Now I have Wassail and leftover juices in my refrigerator for the rest of the week. Modest and frugal! </div>
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Here's what you'll need:</div>
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<b><span style="font-size: large;">Wassail</span></b></div>
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3 cups of boiling water</div>
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3 black tea bags (or family size tea bags if you have them) </div>
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2 cups of white sugar</div>
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1 quart of apple cranberry juice (or 1 pint of cranberry juice and 1 pint of apple cider)</div>
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1 1/2 tsp. cinnamon</div>
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1/2 tsp. ground cloves</div>
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1 1/2 cups of orange juice</div>
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1/2 cup of lemon juice</div>
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Steep the tea bags in the boiling water for five minutes. Add the sugar, apple cranberry juice, and spices, then simmer for 5 more minutes. Add the citrus juices and heat until simmering again. Serve warm....but you know...I'll be serving mine over ice.</div>
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Janicehttp://www.blogger.com/profile/03962490721295362487noreply@blogger.com0tag:blogger.com,1999:blog-926802874746085373.post-89590104587613213172019-01-11T18:10:00.000-05:002019-01-11T18:10:04.311-05:00Split Pea Soup<div dir="ltr" style="text-align: left;" trbidi="on">
This soup is devoured every time I make it. But, every time I make it, the recipe varies. I’ll tell you how it came together tonight. The result was as great as every other time! Making the soup and enjoying my kitchen because it smells like life! <div class="separator" style="clear: both; text-align: center;">
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What you will need.</div>
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<div>
<b>Split</b> <b>Pea</b> <b>Soup</b> </div>
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<div>
Half pound of dried split peas </div>
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6 cups of chicken broth</div>
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2 bay leaves </div>
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1 tablespoon of dehydrated onions </div>
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1 carrot peeled and chopped fine </div>
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1/2 pound of lean chunks of ham</div>
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1/2 cup of heavy cream (or milk, or tonight I used half&half) </div>
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<div>
Prepare the peas according to package directions. Chuck all of the ingredients except the heavy cream into a nice sturdy cook pot. </div>
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Bring to a boil. Reduce heat and simmer for approximately 1 hour. Purée to the thickness you desire and leave chunks or don’t purée at all. That’s the beauty of soup. Make it how you best enjoy it Add the heavy cream and as much black pepper to your taste.</div>
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There’s something so earthy and satisfying about this soup. I’m pretty sure if you read the nutritional label on the split pea bag you’ll understand. It’s healthy ( minus the hog) The hog tastes good though, I think you’ll agree. </div>
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It’s not exciting to look at in the bowl. We might eat with our eyes but, this is best enjoyed by your tongue. Hoping you’ll make this or any version of homemade Split Pea Soup soon. </div>
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Janicehttp://www.blogger.com/profile/03962490721295362487noreply@blogger.com0tag:blogger.com,1999:blog-926802874746085373.post-75997727988763002332018-12-31T14:49:00.000-05:002018-12-31T14:49:24.278-05:00Cheese Puffs<div dir="ltr" style="text-align: left;" trbidi="on">
Nothing but love for these little delights. Perfect for a dinner party or indulge yourself in their scrumptious flavor just for you. The choux pastry can be made ahead and frozen until ready to use. The make ahead quality makes this recipe work for me. I can throw together the pastry, enjoy a few puffs with dinner and freeze the rest for another meal. I think you'll love them.<br />
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<b>Here's what you'll need.</b><br />
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1/2 cup all purpose flour (sifted)<br />
1/2 tsp. salt<br />
1/2 tsp. sugar<br />
1/4 cup water<br />
1/4 cup milk<br />
2 eggs beaten<br />
1/2 cup hard cheese of choice (I used Parmesan)<br />
Beaten egg for glaze<br />
Seeds of your choice ( I used poppy seeds. Sesame is a good choice as well)<br />
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*<i> If you are planning to freeze these, do not brush with egg prior to freezing. Instead, take them straight from the freezer, brush with egg, top with seeds and bake them right away.</i></div>
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Preheat oven to 375 degrees.<br />
Place the butter in a heavy bottom saucepan on medium heat. As the butter begins melting add the milk, water, sugar and salt. Bring to a boil. Add all of the flour at one time. Stirring constantly. Cook over low heat for about 1 to 2 minutes or until the dough forms a ball and leaves the sides of the pan.<br />
Congrats! You just started some choux pastry dough.<br />
Place the dough into a bowl and using a mixer, beat until cooled to lukewarm. Add the beaten eggs. Mix well. The dough will look sloppy but it'll come together. Add the cheese. Or also throw in some of your favorite herbs at this point. A tablespoon of chives would do nicely.<br />
On a parchment lined baking sheet, make 8 gorgeous mounds of dough. Brush with the beaten egg and sprinkle with seeds. The seeds give a nice crunch.<br />
Bake for 10 minutes, lower the oven temperature to 350 degrees and bake for an additional 25 -30 minutes.<br />
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Bake just two for you or double the recipe and bake sixteen for a crowd. It's up to you!<br />
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Happy New Year! </div>
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Janicehttp://www.blogger.com/profile/03962490721295362487noreply@blogger.com0tag:blogger.com,1999:blog-926802874746085373.post-87817004720324532652018-12-11T12:59:00.000-05:002018-12-11T12:59:01.449-05:00Swedish Cinnamon Slices<div dir="ltr" style="text-align: left;" trbidi="on">
This recipe originated from the book entitled Biscotti by Lou Pappas. I made the change of using Greek yogurt in place of the sour cream specified in the recipe. Here's what they look like.<br />
For helpful hints about this recipe please read the information following the instructions.<br />
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<b>Swedish Cinnamon Slices</b><br />
<b><br /></b>
2/3 cup blanched slivered almonds<br />
1 cup butter<br />
1 cup light brown sugar packed<br />
2 eggs<br />
2 tablespoons of plain or vanilla Greek yogurt<br />
1/2 tsp. almond extract<br />
2 3/4 cups unbleached all purpose flour<br />
1 tsp. baking powder<br />
1/4 tsp. baking soda<br />
1/4 tsp. salt<br />
1 tablespoon of cinnamon<br />
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Preheat the oven to 350 degrees. Place the almonds on a bake sheet and toast in the oven for 6 to 8 minutes until slightly brown. Set aside to cool.<br />
Cream together the butter and sugar until light and fluffy. Beat in the extract, yogurt and eggs.<br />
Mix together the cinnamon, salt, baking powder, flour and soda. Add this to the cream mixture and stir gently until mixed together. Fold in the almonds.<br />
The next part is a little tricky if you've never made Biscotti before.<br />
On a greased and floured bake sheet or use parchment paper. You are going to form two logs with the dough. Divide the dough in half in your mixing bowl. Forming two logs about 1/2" high. 1 1/2" wide and 15" long.<br />
Bake in the middle of your preheated oven for 20 to 25 minutes. Remove the biscotti, reduce oven temperature to 325 degrees. Allow the biscotti to cool for 5 minutes then transfer to a cutting board or flat surface.With a serrated knife, slice the logs into 1/2' slices on a 45 degree angel. Stand the slices upright on the baking sheet and return to the oven for another 10 minutes or <i>longer</i>. Let cool on rack. Place in airtight container.Makes about 3 dozen.<br />
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<b>Helpful information.</b><br />
The dough is sticky. Moisten your fingertips with water throughout the process as needed. Start forming the logs by placing dollops of the dough in a row. Don't worry about being totally accurate here.<br />
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You can smooth these out later with your moistened fingertips.<br />
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As the recipe suggests, after the bake time, as you are slicing these, make sure they are thick enough. I cut mine too thin and it made them harder to handle when placing back on the bake sheet.<br />
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Tender for a biscotti. You won't break a tooth on these bad boys. No dunking needed.<br />
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One final note. I didn't have slivered almonds on hand. I just finely chopped whole almonds. I think the end result would be better had I used the slivered almonds. Maybe don't skimp on this. I'll use slivered almonds next time.<br />
But, alas when a broken heart is needing a baking fix, like a junkie... you'll turn to any supply you can get your hands on to get you there.<br />
No sour cream, no slivered almonds, no problem.<br />
HUT 2...3...4...<br />
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Janicehttp://www.blogger.com/profile/03962490721295362487noreply@blogger.com0tag:blogger.com,1999:blog-926802874746085373.post-45203994313885799722018-12-11T09:18:00.000-05:002018-12-11T09:18:12.237-05:00Perseverance<div dir="ltr" style="text-align: left;" trbidi="on">
If you're new here, take a minute to check out the tab entitled "About", The words written today will be better understood as you read.<br />
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Columbia Creations... do I look for the connection therefore I find it, or does this reoccurring theme truly seem to unravel?<br />
As I sat on the phone with my local gas company today, switching the bill from Mister's name to my own. The surreal reminder of this blog shot through me like an electric pulse. Right through to my very core.<br />
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It's been nearly two years since my last post.<br />
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During this time period, I have endured and been grieving the loss of my mother, the death of my brother, the death of both of my beloved dogs, the end of my marriage to Mister.<br />
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I tell you this list of personal catastrophes not looking for comfort as there is no earthly way to overcome. Breath. Accept. Release. Let Go. Repeat. Daily if not hourly at times.<br />
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So, good old Columbia Gas Company turned my writer bone back on. I considered starting a new blog. A fresh, updated, solo venture blog.<br />
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Yet, every post.<br />
Every triumph in gardening, Every adventure in travels. Every recipe tasted and enjoyed, were and still are the shining truths and accomplishments of my experiences.<br />
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I fired up the oven today, dusted off the cookie sheets.<br />
I will come back to this place.<br />
This place is my home.<br />
This place is my expression.<br />
Columbia Creations and I have been stagnant. But, like the Dahlias I've grown. We both will bust open in bold bloom once again.<br />
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Janicehttp://www.blogger.com/profile/03962490721295362487noreply@blogger.com1tag:blogger.com,1999:blog-926802874746085373.post-10005056385696670632017-01-08T21:40:00.000-05:002017-01-08T21:40:36.966-05:00Pot Roast<div dir="ltr" style="text-align: left;" trbidi="on">
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Okay let's make this.<br />
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What you'll need: Here's your list<br />
<br />
Beef Roast (rump, chuck, whatever is one sale)<br />
Potatoes (Russet preferred)<br />
Onion<br />
Celery<br />
Carrots<br />
Bay leaves<br />
Marjoram (Dried)<br />
Oregano (Dried)<br />
Tomato Paste<br />
Beef Broth<br />
<br />
Here's your measurements: Your procedure<br />
<br />
2 to 3 lbs. rump roast cut into <b>one inch cubes</b><br /><b>1/2 cup all purpose flour<br />1 tsp. oregano<br />1 tsp. marjoram<br />1/2 teaspoon of salt<br />1/2 tsp. pepper</b><br />1 tablespoon of tomato paste<br />6 cups of beef broth ( I used chicken today cause that's what I had on hand)<br />1 Tablespoon of bacon fat or olive oil or whatever oil you have<br />1/2 cup carrots finely diced<br />1/2 cup celery finely dice<br />1/2 cup onion finely diced<br />4 large carrots cut into chunks <br />7 potatoes peeled and cut into chunks<br />1 teaspoon of oregano<br />2 bay leaves<br />1/2 tsp. marjoram<br /><br />Finely dice a stalk of celery, half of an onion and one of the carrots until you have a <b>1/2 cups of each </b>vegetable.<br />
Cube the meat into bite size chunks.<br />
Mix together the flour with the <b>first measurements </b>of oregano, marjoram, salt and pepper.<br />
<br />
While your fat is heating in a large cook pot, dredge the meat in the flour.<br />
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Working in small batches brown the cubed meat just enough to brown the flour and remove to a plate for a few minutes. Leave the drippings in the pan as you move onto the next step. We just want to brown on all of the sides. Don't get crazy about this, just work in small patches. Take your time, shake the pan, move the meat around until it's brown and the white of flour is gone.<br />
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Saute the half cups of vegetables in the cook pot that you just removed the meat from, add the tomato paste and stir until you can smell the paste has cooked and doesn't have a raw smell and until the onions are sorta soft looking. Add the additional oregano, and marjoram and the bay leaves.<br />
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Return the meat to the cook pot. Stir and slowly add only 4 cups of your broth. You can use water, a little beer, a combination of all. Just so that you have about 4 cups of liquid. Bring this up to a boil and immediately reduce the heat to a slow simmer. Cover the pot with a good fitting lid. Set your timer for one hour. Relax and smell the yummy cooking. Check on it in an hour to make sure there's enough liquid still and see if the meat is tender. Set your timer for another 30 minutes.<br />
<br />
Meanwhile peel your potatoes and carrots. Cut into nice chunks. Wait for you timer to tell you the 30 minutes is up and toss the second round of carrots and potatoes into your soup pot, along with another 2 cups of liquid. Cook for another 30 minutes or until the potatoes are tender when a fork is inserted. Serve with your favorite bread.<br />
<br /> This has a nice layering of flavors. You'll find the first addition of vegetables have cooked into the broth and are all but unrecognizable, just all flavor. You will end up with a nice broth that's slightly thickened because of the flour on the meat and the slow cook process in which the finely diced vegetables have become a part of the broth. A real comfort food. For me this is best served with a few slices of toast. Toast is a comfort food too in my book.<br />
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When using the canned stock the sodium can be high and for this reason very little salt is used. The vegetables and herbs create a nice flavor and I don't need additional salt. If you use homemade stock or water, additional salt may be needed. As always season to your taste.<br />
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I dumped a cup of frozen corn in there today because it was in my freezer I just emptied the bag in, you could add some frozen peas too in the very last 5 minutes if you wanted. This is my reincarnation of a recipe from the Joy of Cooking cookbook.<br />
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It's January here in Ohio and slowing down is made all the easier with the frigid air outside. Let's cook again soon.<br />
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Janicehttp://www.blogger.com/profile/03962490721295362487noreply@blogger.com0tag:blogger.com,1999:blog-926802874746085373.post-71677114870268720852016-12-25T00:25:00.002-05:002016-12-25T00:25:54.376-05:00Meaningful Connections<div dir="ltr" style="text-align: left;" trbidi="on">
Meaningful connections with people.<br />
There's an old expression "barking up the wrong tree." This idiom is pinging around inside my brain. Sincere human interaction seems to have fallen away and has been replaced with pitiful empty popular culture. Have we become content with an emoji and a "like" as our sole source of approval, acceptance, and interactions? Is this the culprit of young adults being unable to truly connect in meaningful ways?<br />
<br />
Dwelling in the trees of humanity.<br />
I know there are genuine attributes to be found. Surely, I've been standing at the bottom of a tree barking. Barking... where those qualities are off limits to me. They exist in another tree. We all deserve to have meaningful connections with people.<br />
<br />
On this day. This very Christmas Day. The best gift of all has been the acceptance of knowing that it's okay to stop barking. Because that tree does not provide what it is I need.<br />
<br />
Mister and I have big plans for the New Year. We are kicking off the holiday with a fun trip close to home. Aging in spirit, mind and body. Still relishing in the youth of our youngest child who keeps us current and involved. Otherwise we could surely become reclusive relics and be just fine doing so. Guarding our youngest from the traps of popular culture and the stagnant emptiness of social media. We have grown. As individuals and as a family. <br />
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If you're finding a relationship in your life is leaving more of a broken feeling than genuine acceptance, consider pondering what you are hoping to find with that individual. Perhaps those qualities are no where to be found. Forge meaningful connections. Do yourself this kindness.<br />
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This is my gift to me this Christmas 2016.<br />
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Merry Christmas to you!<br />
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Janicehttp://www.blogger.com/profile/03962490721295362487noreply@blogger.com1tag:blogger.com,1999:blog-926802874746085373.post-63850177940423260692016-08-14T23:23:00.000-04:002017-04-05T09:16:59.288-04:00Tunnel vision from the outsider's screen<div dir="ltr" style="text-align: left;" trbidi="on">
Grief makes us cognitively impaired. Mid July of this year, my Mom past away due to dementia. The grieving process thus far has made me care less about my mental sharpness and more concerned with my own inner dialogue. I'm temporarily impaired with the swirls of grief.<br />
Of course, if you have dementia in your family tree, as you age, you start to analyze and over criticize any forgotten task or lost name. It could become debilitating if left to run amuck.<br />
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With my grief, hours turn into days.<br />
While I've been busy with the tasks at hand, there's always this program running in the background.<br />
<br />
The main operating system of my brain is carrying out the daily tasks. Barely noticeable to the observer would be the internal errors my brain is experiencing as I maneuver through my grief.<br />
<br />
It's not sadness exactly, not yet.<br />
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It's as if a short circuit has occurred internally and I'm only partially present. There are silhouettes and ghosts and scents and echos. Running in the background.<br />
<br />
Ohio was devoid of rain for quite some time this summer. I think the intensity of heat and humidity made the matters of Mom's death worse. Being held up in the air conditioning for days on end left my garden to suffer a little. It left me to suffer too because without the release of stress among the plants and weeds, I just sat and stewed.<br />
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For more than ten days my poor little garden never saw my shadow or a rain drop or a watering can. Thankfully, quinoa doesn't care about the water and just kept right on growing, tall and triumphant. This lanky tall plant requires less than an inch of a rain during it's growth.<br />
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My quinoa is becoming a stunning shade of pink. It's nearly mid August and this crop has been a source of amusement for me all summer long. <br />
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<br />
The pepper plants have under produced, except for those jalapenos. I swear, those things must be straight from the hallows of hell because those hot little suckers grow and hang heavy with fruit. As I toiled about the tasks of death and sorrow for those ten days. The garden continued to live.<br />
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So, here I am. Less than a month from the day that I became parent-less. I sit, in the air conditioning shelling my dried lentils.<br />
Brown lentils.<br />
From my backyard.<br />
Oh, how I love them. Most are still hanging on the vines waiting for me to pick them. My uncle who is 76 years old told me that back in the day beans during this stage of growth and drying were called<br />
"leather britches" I'm not sure if that was just a family expression or a regional term. I rather like it though!<br />
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Before they were leather britches, the lush plants of June looked like this. Brown lentils in their tangled glory.<br />
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We picked our corn. Small ears.Without the use of pesticides or miracle growing additives the plants still produced. No, not the humongous ears with giant kernels, like at the grocery store. Just small ears of pure simple corn.<br />
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My chickpea plants are brown. It's time to harvest. That's the thing about planting a crop I've never grown before. I'm clueless. I watched the pods turn from a hard, fuzzy, green crop into something that is ready to shell.<br />
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<br />
The first time I peaked into one of the pods, I was certain something had gone terribly wrong. Did the seed company mislabel the package? Did a garden gnome stroll into my yard and pull a horrible prank?<br />
These are not chickpeas, or so I thought! <br />
In my despair of grief, I had wandered out to the garden in hopes of finding some sort of order. Something of normal and right.<br />
A balance in the cosmos.<br />
A key stroke of familiar.<br />
So I plucked a still fuzzy green chickpea pod.<br />
Busted it open.<br />
What I saw was wrong, completely wrong. I had no idea there were so many varieties of garbanzo beans.<br />
I expected to see the creamy white, fully rounded chickpeas, you know, like the ones in the cans from the grocery store. Instead I found small little green odd shaped looking things. These are Desi chickpeas.<br />
Nonetheless the plants have turned brown, as they should.<br />
Super food from the backyard.<br />
<br />
For now, I miss the little old woman in the nursing home. Denial maybe, I just do not feel as if I'm mourning the loss of my mother. The person whom my Mom had become is the person I have lost. Dementia changed her in many ways. As her dementia progressed, the mother daughter relationship changed. She had begun to call me Mommy. Prior to the extreme changes, she said " I don't feel much like a Mom" That's when my grief process began for the woman whom I had known as my mother. She was gone. She knew this. It's a relationship that is never replaced, for good or bad, this is one person who knew me and had memories of me, from the beginning. Before I even knew who I was, she did. That was fading. And now is totally gone.<br />
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My one place of solitude throughout life has always been in the garden. Dirt therapy. Pulling weeds, tidying rows, and turning over the soil. Pure silent therapy.<br />
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Thankfully we've seen a break from the heat and humidity. Our weekend has been filled with rain. As I process the endless tangle of emotions, the leather britches and weeds will remain true and reliable.<br />
<br />
Our wonderful little blue cream tomatoes. Mister nurtured the plants from seed. We were skeptical in the beginning that any of the plants would make it, let alone produce their golden and purple and blueish tomatoes. Yet, they did produce. An abundance of sweet uniquely flavored fruit.<br />
<br />
Rows are emptying in the garden as we harvest the plants. I'm considering which winter crops to put in the ground. Cooler autumn weather brings the chance for peas, sounds like an ideal way to escape into a healthy inner dialogue. Turning over the dirt and coming to terms with the aftermath of Mom's dementia.<br />
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**Bill Perry, Peter Buck, Mike Mills, Michael Stipe wrote "What's The Frequency Kenneth?" shout out for the lyrics used in the title of this post.<br />
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Janicehttp://www.blogger.com/profile/03962490721295362487noreply@blogger.com0tag:blogger.com,1999:blog-926802874746085373.post-8105153469680179392016-06-23T21:17:00.000-04:002016-06-23T21:17:50.969-04:00Pignoli Biscotti<div dir="ltr" style="text-align: left;" trbidi="on">
AKA Pine Nut Biscotti<br />
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This recipe makes a lot of fine delicate cookies. These are tender, and I rather like the crunch of the pine nuts. Some biscotti are not necessarily easily eaten unless they're dunked in a cup of coffee or tea. This recipe however produced a cookie tender enough to snack on yet still stand up to a dip in the ole' morning cup. They last for weeks if wrapped in wax paper, refrigerated and stored in an air tight container. The flavor is actually best after about a week. I guess the oils from the pine nuts permeate the cookie and the flavor is more intense. It's just a guess though.<br />
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From the book<i> Biscotti</i> by Lou Seibert available on Amazon (as of the time this was typed). I ordered my copy online. I've made several of the recipes and like them all. There's something incredibly rewarding about taking the time to shape, bake, slice and bake again.<br />
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I bake biscotti on a day when there's time for whimsy.<br />
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Yes, it's Ohio.... how can I not mention the Cavs. There, I mentioned them. An athletic achievement which is quite sensational for our state. World Champions, who would have thunk it. Congratulations Cleveland Cavaliers!<br />
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And just like that my mind turns to amber waves of grain! Ohio is alive due to the spectacular visions like this one, for me anyways...<br />
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The geek in me is so excited to delve into this little ditty. Dated 1919-1920 The Rural School Lunch has interesting reading. I've done a quick skim. The thing which jumps out the most is a continued reference to placing hot pots on asbestos mats. Hmmm?? this could explain a thing or two! More research is needed. Happy Reading to me and <br />
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Happy Weekend to you.</div>
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Janicehttp://www.blogger.com/profile/03962490721295362487noreply@blogger.com1tag:blogger.com,1999:blog-926802874746085373.post-38497321867857673422016-06-08T23:35:00.000-04:002016-06-22T19:45:37.060-04:00June in Ohio<div dir="ltr" style="text-align: left;" trbidi="on">
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Cooler evenings and the sound of a box fan in the window takes me back to childhood. Clearly I remember lying in bed as a child and watching the shadows dance across my bedroom wall as the train sped by interrupting the street lights glow momentarily between box cars. The sound is still comforting to me. In the stillness then, snuggling further under the blanket to ward off the chill of night air, then sneaking out of bed and whispering into the fan blades, only to hear my own voice become broken and scattered into the dark. How remarkable and precious to be carried away off into a time when I was me, a different me, like a black and white movie version of me.<br />
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During my childhood there were gardens, pigs, cows, coon hunting, chickens and clothes hanging on the line. The inner workings of a household which formed very much of the <i>me</i> I am today.<br />
For so many years of my adult life I've identified myself as a mother of 4 children. Having had my first child at the young age of 20, I left behind childhood quickly. For the first time since becoming a mother, I'm learning to let go. Coming face to face with myself as I watch my aging mother struggle with dementia brings a greater sense of self, it's playing a role in my own understanding of what I need for me. Finding the black and white <i>sometimes</i> sepia version of me. Cutting the apron strings to my children to discover what's next.<br />
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My imaginary world as a child always had me being instructive. From cooking with the bubbles in the bathtub in my imaginary childhood cooking show or lining up blades of grass as if they were rows of corn in the vacant dirt between our two houses. I've always lived this life. Never really wanting more than to share with others about cooking, baking, and gardening. Not in a professional money earning capacity. Just a sharing of ideas and excitement for doing what I love.<br />
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This June evening in Ohio, it's cool. The central air is off and the box fan whirs away in the window. I sit back and look over the photographs I've snapped throughout this week. Of course, I come here to share them with you, the world, anyone who cares to know. My own children are grown and well on their way to grown. Their childhood imagination worlds are theirs for keeping. To this, I can only hope they find healthy creative outlets to share and grow from those ideals.<br />
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I'm happy to report in this modern day, real, non imagination life of mine, the quinoa has survived and appears to be thriving. Early in the growing process I struggled with thinning the plants. The seeds from Baker Creek Heirloom Seed Company were exceptional and certainly every seed must have came up because I thinned them several times. Never knowing which plant to sacrifice. None of them seemed insignificant to me. I tried transplanting a few of the tender, thinned out plants with no success. Slow growers they were from beginning to now.<br />
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Ditto on my Lentils. I planted 15 seeds and have 13 plants. I think a Robin bird snacked on a few of the seeds the very same day as I planted them.<br />
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The chickpeas/garbanzo beans have reared their heads. Every single non-GMO seed is alive and doing fine. Small and fragile still.</div>
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No Cumin plants yet. At least I don't think so, I'm struggling with plant identification on the cumin seeds. This is a new crop for me. I planted the seeds in easily identifiable rows, but the weeds wanted a fair shot too. Rather than pull up the wrong thing. I've just let it go to see what happens. I planted more seeds today. In hopes of a better success.</div>
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Ditto on my Slo-Bolt Cilantro. Two plantings of the seeds. So far,only two little scraggly looking plants have emerged. Patience....I suppose.</div>
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And it wouldn't be real if I didn't remind you of the importance of taking breaks and living life. </div>
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Slow down a minute.</div>
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Have a Biscotti. </div>
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In all of my childhood imaginations I never fathomed photographing food with my telephone. </div>
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I mean, how could I have ever imagined such a thing, right? </div>
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Yes, we all know I'm not talented at photographing food. It's <u><i>my</i></u> image though and I didn't stoop to horking some strangers photograph and claiming it as my own. Not perfect, just like me.<br />
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Chocolate Hazelnut Biscotti.<br />
To which all credit goes to my hero and youtube favorite Stephanie Jaworski of Joy of Baking.com<br />
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I've baked many of her recipes with never a disappointment. The Fruit and Nut bars are outrageous. I'm providing this<a href="http://www.joyofbaking.com/biscotti/ChocolateHazelnutBiscotti.html" target="_blank"> link to her recipe for the Chocolate Hazelnut Biscotti. </a><br />
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I baked this biscotti for the entire recommended time allowed, they're dunkers for sure. Perfect for the cool morning air and my sneaking a cup of coffee. I've fallen off the wagon and had a cup or two lately. Shhh, let's not talk about that!<br />
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<span style="font-size: large;"> Our June in Ohio</span><br />
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Janicehttp://www.blogger.com/profile/03962490721295362487noreply@blogger.com0tag:blogger.com,1999:blog-926802874746085373.post-78297267235947224562016-05-20T23:01:00.000-04:002016-05-20T23:12:54.377-04:00Cleveland<div dir="ltr" style="text-align: left;" trbidi="on">
Traveling out of state to unique destinations always merits a fanfare. On a whim, Mister, Miss Anna and I stopped into a few touristy type places within our own home state of Ohio. Most of my writings are of travels to historical wonderful destinations, usually with a small focus on local food attractions. This time around we ventured slightly north and wound up in downtown Cleveland, or as the locals would refer to as CLE. I'm not entirely certain the commotion of a fanfare is applicable, still here it is. Take it for what it's worth. To some of you, it's worth very little. Personal blogging is just that. My personal impressions<br />
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We have visited the West Side Market in Cleveland several times. It's an old town staple for a broad selection of produce, meats, and cheeses. I will admit we are little spoiled after having visited Chelsea Market in NYC a few times, so our expectations are probably skewed. Although the market in Cleveland is great and all. I certainly didn't feel the need to photograph the spectacle. Just me, I suppose. No sizzle or pop like the trendy markets of elsewhere. Me, I'm not usually a trendy type of gal. Still it's meh, okay. That said.<br />
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Mitchell's Ice Cream is a short walk down the street from the market, technically Ohio City area. There's an air about the place. Something says "this business is built on integrity and care." Unpretentious decor, friendly staff, and fantastic product. With a Toasted Pistachio ice cream that will knock your socks off. No artificial green coloring. Just depth of flavor, a flavor which tells me someone took the time to experiment and really care if the product was good. Mister had two scoops of the Banana Cream Pie flavor. Miss Anna tried a cone of Maple Walnut. Of course, being like the normal family we are (yep) we all had to trade bite for bite. I still cling to that Toasted Pistachio as the king of all ice cream but the Maple Walnut was pretty fantastic. Stop in if you ever have the chance. It's a good product obviously made with care and concern.<br />
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These two stops were part of the plan.<br />
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The whimsical part came about when we headed to the newly opened restaurant of Chef Michael Symon's. A barbecue place known as Mabel's. Being a generally kind person in my nature, I typically always start constructive criticism with a kind word or two. This time around I'm just going to rip the band-aid off in one swoop. If this restaurant sees a lasting success it will surely be based on the celebrity status of the owner. Or the copious amount of booze which is presented up and front. It's a bar which sells smoked meat.<br />
I'm not a food critic. I could pick the place apart starting with the serving of our entire table worth of food on one cookie sheet covered with parchment paper. I get it, this is trendy. We have become okay with eating our food out of Styrofoam containers. Every drive thru. Every road stand, tent style rib shack serves up their grub in such fashion. When I sit down to shell out a nice chunk of cash on dinner, I would expect at least a real plate. See, I told you nit-picky.<br />
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Fine, I can get past this. The three of us will all dine at one trough. Just slap the smoked meat on a tray and dish up the sides in paper, it's okay. Because I'm about to have food paradise. <i>Only, not</i> <i>so much</i>. We tried the ribs, brisket, and pork belly. It almost made me feel sad for the poor animal that sacrificed it's life for me to have a meal. Sorry, but that is what went through my mind.<br />
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For side dishes we chose the potatoes, based entirely on the servers description which made the item sound like something new and unusual. It wasn't. My 14 year old kid could have whipped this up in our home kitchen. Side dish two and three were a coleslaw and bean (baked) dish. The coleslaw was okay, nice addition of poppy seeds. Still though, just not great. The beans were outright wrong. I understand there is suppose to be a take on "European side dishes" and I would still mention it's so far off the beaten path that one has to wonder what kind of trendy vibe has Symon ventured towards. For him to consider this dish as something local people would enjoy is a little surprising. Lima beans in an overly boozy sauce with no real distinguishable flavor aside from a raw lima bean flavor. Big miss.<br />
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Why bother serving bread if the best you can do is offer a few slices of white bread, without even offering a nice quality butter to go along with. Again, nothing outstanding. The ribs were fine, the porky belly was a waste of hard earned money, the brisket was okay too. But not for $13.00 per 1/4 pound. I could have bought an entire brisket for the cost of the meat alone on the cookie sheet. Now, I'm just going off at length.<br />
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Disappointed would be the feeling I had when we left Mabel's. It could be true that Chef Symon put his great care and concern for this place and the menu and the end result. Somehow I have the feeling that his celebrity status is suppose to be sufficient enough to carry this restaurant to longevity. I'm fairly certain he missed the mark. I'm not sure what the foodie critics think or have written. I've never read any reviews. If the foodie world runs true to form then it just all depends if you hope to make friends with the chef.<br />
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Janicehttp://www.blogger.com/profile/03962490721295362487noreply@blogger.com2tag:blogger.com,1999:blog-926802874746085373.post-57596230880975764402016-03-27T23:48:00.002-04:002016-03-27T23:48:55.089-04:00Quinoa is Up<div dir="ltr" style="text-align: left;" trbidi="on">
This Easter day in Ohio we were lucky enough to have beautiful blue skies and temperatures in the upper 70's. Which is pretty outstanding considering snow is not unheard of on Easter, in this neck of the woods.<br />
We had an average, <i>pretty much okay</i> Easter breakfast. A formality really. Not one of my better days at the stove top. My true mission for the day was to take a cake to my Mom. I baked her a cake which has been her all time favorite Breakfast Bundt Cake since I was a child. We rolled out the door around noon.<br />
Before heading out I strolled back to the garden and found the quinoa had made an appearance just in time for Easter. It made my day actually.<br />
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The tiny little red plants have sprung from the tiny little seeds. I hope with my fingers crossed that the plants thrive. As suspected the row is somewhat chaotic. Certainly the thunderstorm on the evening I planted the seeds must have washed them out of their place somewhat. I don't care. Quinoa is growing in my yard. Isn't this fantastic? Further research is needed on the tolerance of cold though. I fear with this ever changing Ohio weather that these tiny little plants could be in for the ride of their life.<br />
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Nothing says Happy Easter quite like a daffodil. They make me smile. When I think of the many dynamics that I have had with the human beings in my life, one thing remains honest and true. Plant life.<br />
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I think I've drawn this conclusion before. The real joy of gardening is harvesting or reaping what we have sown. Faith systems often draw a parallel between our human relationships and their outcomes in terms of reaping what we sow, as in if we foster and put forth effort into those relationships then we will surely reap a bountiful harvest. I'm here to tell you people this is not always true. Sometimes we can pour our hearts and souls into those we love and the harvest is meager and disappointing. This Easter my day was filled with the ones I love. My husband, my children, my mother. Surrounded by goodness and love. This has not always been the case.<br />
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In those times, plant life has been the rewards for my nurturing.<br />
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I'm thankful the quinoa showed up today. It's a constant reminder of how healthy and rewarding gardening can be in our lives. Right in my yard. There's food growing. Hand sown. Hand grown. It's a pleasing sense of accomplishment. <br />
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Happy Easter if you celebrate. Happy March 27th if you don't.<br />
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Janicehttp://www.blogger.com/profile/03962490721295362487noreply@blogger.com0tag:blogger.com,1999:blog-926802874746085373.post-75224088894710194372016-03-15T23:18:00.000-04:002016-03-15T23:20:01.279-04:00Quinoa<div dir="ltr" style="text-align: left;" trbidi="on">
My quinoa seeds arrived from Baker Heirloom Seeds, along with a few other interesting items. The package describes the crop as both edible and ornamental. I'm growing quinoa for the edible side of things. The garden will surely take on a new appearance with what promises to be a beautiful plant as it grows. Double benefit.<br />
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We had a pretty steady rainfall after I planted the tiny seeds. I'm hoping it wasn't enough to wash the seeds away. If the plants come up in a somewhat crooked row then I'm blaming the rain.<br />
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The seeds are small. Not as small as carrot seeds, still I planted <br />
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On a personal note, one thing which gives this crop a whimsical playful notion is learning that quinoa is related to beets. I'm a huge fan of the television show The Office. Fans of the show know all too well about the antics of Dwight K. Schrute. The proud owner of Schrute's Beet Farm. Of course this fantastic show is no longer in production but, I watch it on Netflix. I never grow tired of the cast of characters. One liners from the show stick with me still to this day. So yeah, there's that tid bit of information. Fact!<br />
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The seeds from Bakers are non GMO which makes them near and dear to my heart. I'm not an expert on the subject. I just like plain, ordinary and simple things.<br />
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Growing quinoa is completely new to me. I hope you will share the adventure with me and read along as I post updates through out the summer. I equally hope if you are an expert on growing this crop that you will feel free to leave me a comment below and share helpful hints and tips. It's not my hope to grow enough quinoa to stock my pantry for the winter. If the crop is plentiful enough to prepare one nice dish for dinner then I will claim victory and call this new adventure a success.<br />
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Janicehttp://www.blogger.com/profile/03962490721295362487noreply@blogger.com0tag:blogger.com,1999:blog-926802874746085373.post-68341540317333822332016-02-28T23:15:00.001-05:002016-02-28T23:15:24.247-05:00Heirloom Seeds<div dir="ltr" style="text-align: left;" trbidi="on">
I'm excited and watching the mailbox. Seeds are on the way to my door from a pretty cool seed company. The Baker Creek Heirloom Rare Seed Company has fascinating choices. Sadly, quite a few items have already sold out. I would have dearly loved to have planted the black tomatoes. Maybe next time around. I did however manage to snag the chickpeas, lentils and cumin seed.<br />
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Every seed we've ordered is new to our garden. I have never grown any of these items before. It's sure to be an adventure.<br />
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The garden has become as mundane as the kitchen. This past year we neglected our garden in a tragic way. We still harvested a decent amount of food but, it wasn't pretty. Weeds over took and I dare say I felt embarrassed every time I stood over the tiny plot and looked at the overgrown mess. Oh well ,this year we will do better. Boredom with the same old crops. Aside from onions and of course potatoes, this years garden will be as never before.<br />
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Just as I am venturing into cooking Indian cuisine, we are also planting companion foods in our garden. I hope I can find a good rocky soil around my house for the lentils to thrive.<br />
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I'm tapping my foot and patiently waiting for the package of seeds and spring to arrive!</div>
Janicehttp://www.blogger.com/profile/03962490721295362487noreply@blogger.com2tag:blogger.com,1999:blog-926802874746085373.post-36289345112279185692016-02-21T13:20:00.000-05:002016-02-21T22:59:58.669-05:00All on a Saturday Night<div dir="ltr" style="text-align: left;" trbidi="on">
A solid estimate of over 20,000 meals have been prepared in my kitchen during my adult lifetime. Yes, I did the math. This number accounts for vacations, take out nights, and the rare occasion of someone else cooking. All in all though, it's fair to say I'm on the search for something, anything new, and exciting.<br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Xn1W6gXxrjI/Vsnzprz4gGI/AAAAAAAADy0/C--6djN4xdM/s1600/IMG_3475.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="282" src="https://1.bp.blogspot.com/-Xn1W6gXxrjI/Vsnzprz4gGI/AAAAAAAADy0/C--6djN4xdM/s320/IMG_3475.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">PISTACHIO CARDAMOM CUPCAKE WITH CHOCOLATE GANACHE</td></tr>
</tbody></table>
I'm dabbling in Indian cuisine. As a result my spice cupboard has taken on a new light. Cardamom is an exciting flavor which has been under utilized for years in my cooking repertoire. Indian cooking has brought cardamom front and center in the old cupboard.<br />
Last night I experienced a cross over from savory to sweet as I found myself grinding pistachio nuts with plain all purpose flour to create a beautiful pistachio flour. Mixed with freshly ground green cardamom pods, lemon zest, and the usual suspects of cupcake making, a flavor explosion took place. All on this Saturday night.<br />
Rewarding. Now I'm thinking in terms of smaller numbers. Number 1. A homemade cupcake baked with a new exciting flavor.<br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-aCIToC8JXGA/Vsn0T3txTUI/AAAAAAAADy4/6y9TPc9DvnA/s1600/IMG_3476.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://2.bp.blogspot.com/-aCIToC8JXGA/Vsn0T3txTUI/AAAAAAAADy4/6y9TPc9DvnA/s320/IMG_3476.JPG" width="254" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A brilliant combination of flavors.</td></tr>
</tbody></table>
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How pretentious of people to take a recipe, alter it in some insignificant way, then claim it as their own. My usual approach is to prepare the recipe as written and give the original version a fair shake. Only then will I tweak the basic idea to my own liking afterwards. In this case however, I simply did not want to use my old bottle of ground cardamom and instead used freshly ground green cardamom pods. Unsure, though fairly certain, my guess was the freshly ground pods would be more pungent than a bottled version so I erred on the side of conservative judgement and decreased the cardamom to one teaspoon rather than two. Of course, if you are making this recipe, use your own judgement. Aside from probably over filling my teaspoon slightly when adding the vanilla, I prepared this<a href="http://www.kingarthurflour.com/recipes/pistachio-cardamom-cupcakes-with-dark-chocolate-ganache-recipe" target="_blank"> recipe </a>exactly as written on King Arthur Flour's website. Credit goes where credit is due. Thank you<a href="http://www.kingarthurflour.com/recipes/pistachio-cardamom-cupcakes-with-dark-chocolate-ganache-recipe" target="_blank"> King Arthur Flour </a>for helping me over the slump of 20,000 and leading me into the single digits of new and exciting. All on a Saturday Night.<br />
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"Rain dogs howl for the century,<br />
A million dollars a steak." Gavin Rossdale<br />
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Janicehttp://www.blogger.com/profile/03962490721295362487noreply@blogger.com2tag:blogger.com,1999:blog-926802874746085373.post-6124056704096472082016-02-18T23:31:00.000-05:002016-02-18T23:31:39.514-05:00Tahini Paste<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="font-size: medium;">Tahini Paste</span></b><br />
<b><span style="font-size: medium;"><br /></span></b>1 package (16 oz) brown sesame seeds<br />
3/4 cup of olive oil<br />
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Preheat the oven to 350 degrees. Pour the entire bag of seeds on a dry
cookie sheet and bake for 10 minutes, stirring often to make sure they
don't burn. Cool the seeds for at least 20 minutes. Once again this is
where a food processor would come in handy. Blend up those toasted seeds
and slowly drizzle in the olive oil creating a wonderful nutty butter.
Makes about 2 cups. Refrigerate and this will keep for about a week.<br />
<br />
Super easy to make. I've found that my homemade hummus is all the more rewarding with the addition of homemade tahini. Give this a try!<br />
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Just in case you missed it, <a href="http://columbiacreations.blogspot.com/2011/09/sesame.html" target="_blank">here's where you can check out my adventures of growing sesame seeds</a> in my backyard. This little crop was one of the most rewarding things I've ever planted.<br />
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Janicehttp://www.blogger.com/profile/03962490721295362487noreply@blogger.com3tag:blogger.com,1999:blog-926802874746085373.post-21989476608951016482016-02-16T17:41:00.002-05:002016-02-26T21:08:41.508-05:00Geekmosphere<div dir="ltr" style="text-align: left;" trbidi="on">
What's new in the world of 3D printing? Some amazing stuff. If we consider just the one aspect of regenerative medicine, this alone falls into the category of amazing. Personally I'm astounded by the notion of taking cells from an injured person and using those cells to grow new cell material which can then be manipulated by a 3D printer into becoming a permanent solution to heal their wounds. It's not science fiction. Growing organ and tissue replacements in the laboratory in conjunction with machine made human parts has a chance of becoming a reality for those in need. Of course, as with everything in our world, obtaining funding for the research is a challenge.<br />
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Mister and I had a neat glimpse into this world on a much smaller scale this past weekend. In Canton, Ohio at The Cultural Center of the Arts we attended a unique show of sorts. Lauded as a show for the geeks, freaks and weirdos of the universe, <a href="http://oddmall.info/ohio/" target="_blank">Oddmall </a>came to Canton and sat up camp. Yes, we spent our Valentine's weekend among the finest group of reasonably pleasant, down right nice nerdy folks whom all gathered to sell their wares of peculiar oddities. Ohio is wonderful at embracing their farmers, Amish, and those of us who walk to the sound of our own inner dialogue.<br />
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One nice fellow had his 3D printer on display to which he was selling the products created by the machine. Not human tissue. Although that would have fascinated me.<br />
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<a href="http://www.department100.com/" target="_blank">Department 100</a> patiently explained the technology over and over again to the curious onlookers as they watched the machine in action. His enthusiasm was almost contagious. I've been aware of 3D printing and would honestly tell you that aside from knowing it existed, I never gave it much thought. New things make me curious. In a Baby Huey sort of way sometimes.You can read more about Department 100 <a href="http://www.department100.com/" target="_blank">here </a>and take a look at the products available for purchase online.<br />
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If you've read much of this blog, then you know, I never claim to be anything more than just an average human being. I'm not about to attempt to educate you on this fascinating subject. That's up to you to further expose yourself to the nuts and bolts of how it all works. The point of sharing this information with you is simply to peek your curiosity on the subject.<br />
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Ohioans are proud people. I purchased a cool <b>OHIO</b> 3D printed object from Department 100 to place in Mister's office. It's a nifty little chachki which serves as a reminder for me of the exciting future in medicine and how healing is addressed.<br />
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Cancer is big business and no one seems to be able to find a cure despite a kazillion dollars being donated each year to research. Is it really possible the hope lies within 3D printing of new human parts? What cancer destroys, a machine regenerates. This sounds reasonable.<br />
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Department 100 inadvertently and without knowledge made me think of greater and bigger things. Although the planters, cookie cutters, and key fobs were most excellent.What really excites this Ohioan is the progress that will be made in our human evolution with this type of technology.<br />
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<h1>
<span style="font-size: small;"><span style="font-weight: normal;">I hope I've given you things to consider. Consider embracing your inner geek and learn more about the fascinating world of science. Or science fiction. Or the arts. Or buying stuff from people and not buying junk from big commercial fat cat retailers. </span></span></h1>
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Janicehttp://www.blogger.com/profile/03962490721295362487noreply@blogger.com0tag:blogger.com,1999:blog-926802874746085373.post-60549370286736462342015-12-05T00:59:00.000-05:002016-02-26T00:58:02.582-05:00Glow Cloud<div dir="ltr" style="text-align: left;" trbidi="on">
Sorry guys for being like the glow cloud descending on Night Vale just randomly dropping animals from the sky. My post from yesterday must have been an opening of the flood gates. Shit gets to me sometimes. Put on a happy face and scroll through some offerings of cheerful visions will ya?<br />
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<tr><td class="tr-caption" style="text-align: center;">Giant Dahlias. Not quite Dinner plate size but darn close.</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Strawberry Rhubarb Bars.... Make These</td></tr>
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<b>CRUST</b><br />
<b> </b>2 cups of flour<br />
2/3 cup of powdered sugar<br />
1 cup of butter <br />
<br />
<br />
<b>Filling</b><br />
4 eggs lightly beaten<br />
2 cups of strawberries<br />
2 cups of rhubarb<br />
2 cups of sugar<br />
1/4 cup of flour<br />
1/2 teaspoon of salt <br />
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<div>
<b>Crumb Topping </b></div>
<div>
<b> </b>1 cup of flour</div>
<div>
1 cup of sugar</div>
<div>
1/2 cup butter`</div>
2 tablespoons of whipping cream, not whipped<br />
Preheat your oven to 350 degrees. <br />
Prepare the topping<b> first </b>and set aside. Just stir together the sugar and flour and work the butter in until you have a nice crumbly mixture.<br />
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Make the crust by stirring together the flour and sugar and cut in the butter to make a coarse crumb. I used my hands and then press the dough into your 9x13 baking dish. Bake the crust for 15 minutes and during that time prepare your filling.<br />
<br />
Give the four eggs a gentle stirring to break up the yolks and then mix in the eggs, sugar, flour and salt. This should not be lumpy. If your crust is ready to come out of the oven then gently fold in the fruit.<i> Don't add the fruit and have the filling sitting around for 10 minutes waiting for the oven timer to ding and tell you the crust is ready. </i>Stir the fruit in right as the crust is ready. Pour the filling over the hot partially baked crust.<br />
Sprinkle the topping evenly over the filling and return the pan to the oven to bake for an additional 50- 55 minutes or until the edges are beginning to get color and the filling is set and not jiggly.<br />
Cool completely.<br />
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I've yet to try this with other fruits but I think peaches, pineapples, plums, all would work really well. My rhubarb and strawberries had been frozen previously and this didn't seem to make a difference.<br />
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I found this recipe on the Mennonite Girls Can Cook website and just tweaked it by using strawberries instead of all rhubarb. Basically I used the fruits that I had on hand.<br />
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I shared a plate full of these with the hard working accountants in the tax office next door and they seemed to really enjoy them. Put the coffee on because these are rich and sweet and need a good warm swill of something to turn the volume up to 11. <br />
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Now back to a few photos.<br />
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A few weeks ago I planted these in wire baskets outside and in one vintage planter indoors. They are such tiny little bulbs. I hope they survive the Ohio winter and reward me with something brilliant blooms in spring 2016. Both varieties are new to me. Kinda interesting looking though, don't ya think?<br />
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<tr><td class="tr-caption" style="text-align: center;">Another type of Dahlia I grew this year. Smaller bloom but sensational color.</td></tr>
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And look there will you? Glass on glass mosaics are time consuming. The one in the above photo required many hours of standing at the glass grinder to smooth out each edge until the pieces fit together beautifully. Time well spent. Such a great use for odds and ends of my glass. The goal is to crank out about 10 of these in January and make some loot. Alas, January is cold and dreary and the glass is silent and cheery.<br />
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<tr><td class="tr-caption" style="text-align: center;">Snickerdoodles. No way to get past the joy of a Snickerdoodle.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Butterfly and </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Me. Of course, I've gone and cut off my hair. Although I'm feeling a little Claire Underwood in my veins lately and could go considerably shorter before it's all said and done.</td></tr>
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So. see there. you have it. I haven't gone off the deep end and waxed poetic into some frenzy of self loathing and aggressive manner. A girl needs to cry and whine every now and then.<br />
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Janicehttp://www.blogger.com/profile/03962490721295362487noreply@blogger.com0tag:blogger.com,1999:blog-926802874746085373.post-46234652188597056832015-12-04T02:45:00.000-05:002016-02-26T20:46:08.828-05:00Robo Wall<div dir="ltr" style="text-align: left;" trbidi="on">
With nothing but the sound of the little white dog snoring and the heater purring along as if billowing out warm conversation, I sit stumped. In the dark. This odd blue glow in the room from the laptop only adds to the overly stillness of the world at this moment.<br />
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For months I've wandered away from the vast land of the internet and submerged myself in the video gaming world to ease my way into slumber. Not writing nor reading. Not surfing nor shopping. Just not internet-ting.<br />
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From time to time there has been this attempt to force my writing voice to the forefront and hammer out some meaningless dribble just to entertain any possible person passing by. Just as quickly I shake it off and move along. Have I missed the bloggers and the blogging. Somewhat.<br />
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With my world a buzz with children getting married, moving, moving far far away, changes in careers, and the ever challenging heartache of a parent with Alzheimer's, my robotic self sealing person has chosen to remain silent.<br />
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Crisis situations or at a minimum, pitiful circumstances, breeds mouths spewing sheets of nonsense on a regular basis. You might know a blow hole or two in your own life. Should I ever be unfortunate enough to decline in my mental capacity. Well, I'd just like to take a few people out at the knees. Although the clacking of my keyboard has not been silent for eighteen months. There has been an icy hush flowing through my veins as I sit back and watch the spewing mouths orchestrate elaborate schemes which ultimately lead in a circle back to the beginning.<br />
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Alzheimer's is rapidly plucking away at the mind of a person who once loved me and cared for me. That's pitiful. Nonsense takes shape and has names. Those names are of people who would for their own twisted drama isolate away the tiny bit of what remains of someones mind as the disease continues to ravage. I sat and waited.<br />
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Have you ever noticed the mouth of a liar? It moves quickly and without ever pausing, catching it's breath as if pressing the space bar. Like a wildfire. Oxygen charged blazing red hot quick moving fire. A wise woman once remarked, "Everything will be okay when it's over, if not, then it's not over"<br />
<br />
As she no doubt sits alone in the dark miles away from me. Do the liars hear the silence of her heart? Or the echos of the silence speaking in my heart. The noise of their mouths no doubt drowns out the broken whispers. Noise for their own need to have uproar and chaos about in their lives. Simple minds which have no understanding of the echo.<br />
<br />
All the while I've cooked. Baked. Grew the vegetables and flowers. Moved about in my world as always. Not sharing or daring to care enough to share. Coming from a place where little dogs snore and echoes are heard.<br />
<br />
Wearing my Kevlar and watching the red hot fire move quickly. Burning the ditch lines to prevent anything from growing. Not weeds nor flowers. Miles down the road now, left behind.<br />
<br />
Is a mother and daughter. </div>
Janicehttp://www.blogger.com/profile/03962490721295362487noreply@blogger.com0tag:blogger.com,1999:blog-926802874746085373.post-84539391946361302832015-07-10T01:47:00.000-04:002016-02-26T13:31:17.262-05:00Are we done yet?<div dir="ltr" style="text-align: left;" trbidi="on">
I stepped outside into the night air to see this fine mist of rain falling. Lit only by the glow of the security light, for just one second the rain looked to have a snowlike quality. I felt happy for just that second.<br />
Stop swearing at me, I like the snow.<br />
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Maybe it's not the snow nearly as much as the calm of it all.<br />
Here we are in July already and the summer is really whizzing by (in my best goat voice).<br />
<br />
All winter long Ohioans moan and groan about the snow and cold. Oh, the high hopes of what summer will bring. <i>Everything will be perfect once the snow melts</i> and the temperature rises about 65 degrees. Such pressure. Aside from gardening, which technically could be done during the winter and all year long, summer is not that big of a deal to this chick.This summer, my garden has been pitiful.<br />
<br />
Weeds have overtaken and I'm okay with that.I did manage to harvest some chamomile flowers. For tea making this winter. They look like ordinary daisy flowers but this is chamomile. I probably have tons more out there in the sunshine waiting for me to pluck them. It could happen. <br />
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Two things have stuck with me as of late.<i><b> First</b></i> is this image.<br />
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How do you balance the battles of mind and heart? Intuition is a mysterious combination of the two if you ask me. I have spent a good deal of the summer surrounded by adults who I have little or no respect for. Not by choice of course, necessity as part of being a parent. A huge percentage of parents whom have children enrolled in sports are assholes. One doesn't have to be a psychologist to learn where all of these bullies in school are learning their dirty tricks. Just attend a local soccer game and you will see exactly where these little darlings get their skills. The apple doesn't fall far from the tree. Thus my battle of mind and heart. My brother (RIP) use to always say "kill 'em with kindness or baffle 'em with bullshit" Some people I just cannot muster up an ounce of kindness for these days. SO I'm fine tuning my bullshitting skills. Gawd, I'm too old to be learning new tricks.<br />
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Look pretty flowers....now read my whining words for a few minutes....<br />
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And look an adorable sleeping doggy. Yes, this little pup has my back. She's intuitive also. That's probably why all dogs go to heaven.<br />
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And look, fancy little baskets that I crocheted. A catch all basket, yes indeed.<br />
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The <i><b>second</b></i> thing that has stuck with me as of late. A quote I read on a church bulletin board.<br />
<span style="font-size: large;"><b>"One person with courage makes a majority"</b></span><br />
Trust me, I was shocked to read something that profound on a church board too. Usually the words are one of fear, and punishment but this particular quote was timely and applicable in my life.<br />
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The whole brain and heart thing. Sometimes my brain tells me to shut my mouth and play it cool. But other times my heart just grabs hold and I can't hold back speaking my opinion as a matter of heart. I will never back down when I see children being ridiculed or belittled all for the sake of a sport. Come on...really. It's not like these kids have a matter of life or death hanging in the balance and it's okay to scream at them to perform perform perform. It's a sport!<br />
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So, as you can see this lovely summer... when everything is suppose to be perfect... now that nice weather has arrived... I found myself sitting at softball fields surrounded by thoughtless reckless people.<br />
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For the most part I was the minority. If anyone agreed with me and my stand against the debauchery, no one had my back. Not even my Mister. Which disappoints me the most. However, I feel like my brief moment of courage to stand up and stand my ground made me the majority.<br />
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And look, we caught fish. Happy little fishes. Which were caught and released.<br />
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The poofy white clouds of summer surely must mean everything is okay and the world is filled with sunshine and lollipops.<br />
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Forget it, I know better. But at least when the snow is falling Ohioans are too busy complaining about the snow and no one has time to be snarky to another. When the snow is falling, I can hide inside with my cookbooks and crochet. I'm not anti-social. I just need people around me who are somewhat kind, refined and civilized.<br />
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I hope your summer is going well. Personally I'm ready for my jeans, a hoodie, and the smell of autumn leaves.<br />
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Let's bake snickerdoodles and fuhgetaboutit!<br />
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Janicehttp://www.blogger.com/profile/03962490721295362487noreply@blogger.com2