kidding around

I suppose you could say this is a “girls night out”, but since I’m not much of a party animal, meeting with a few ladies to can seasonal fruits and herbs is just my speed. Boy, I’ve made myself to be such a dork…I mean I DO like to have fun, but partying it up at bars and shopping at the mall is really not me, you know? (Not that this is at all bad!)

ANYWAY, a few of us were wishing we would take advantage of the season’s goodness and can it for later during the dark winter months. I am a huge fan of the “Little House” books and would dream of having a cellar of peaches, green beans, and peas…especially like Almanzo’s family in “Farmer Boy”
(Did anyone get hungry while reading this book?!).

A few in our group have had experience with canning, but the majority had never experienced the bubbling pots of blueberries, sanitizing jars, pectin and the headache of multiplying a recipe. It seems like our generation has not been taught to can because our mother’s were presented with jars of jam at the market and tomato sauce…why should we bother?!

Of course, we are not stockpiling for our families like women did generations ago. It’s an adventure and fun to learn a new skill. AND most of all, chatting with friends and getting to know new ones, all while keeping busy with our hands…mixing, pitting, measuring and keeping a watchful eye on the various pots.

Women nowadays seem to be so isolated from one another and never really experience “community” with other females. It may seem old fashion, but this sort of gathering is better than any kind of shopping spree or massage!

So- what did we make? Blueberry jam, Sour Cherry jam, an herbal salt with Rosemary and Orange zest, and a bunch of syrups (Cherry Basil, Lemon Verbena, Lemon Thyme).

We are planning to meet once a month and hope to make 2-3 recipes. August’s plan is canned Peaches, Corn Relish, and Pickles!

The problem now? Which jam to eat?

Since I like to avoid favorites and like to remain neutral, I see no problem with cutting my toast in half and having a little of both!

Over the weekend, Nathan and I took a closer look at our garden to see what sort of progress had been made. There were a few warm and steamy days with a couple more chillier than usual…it must have been the perfect equation for a garden BURSTING. So satisfying for the amateur gardener for sure!

Every year we grow hops in a few places throughout the yard and it beautifully climbs all over our deck and trellis. So effortless!

In an effort to not spend a ton of money on my flower garden. I decided to just throw a bunch of seeds in the plot and cross my fingers. Apparently the soil was ready for the challenge and I have these beautiful Zinnias to enjoy. The shasta daisies are perennials I planted a few years ago and they do not disappoint. I also have echinnacea, bachelor buttons, lavender and poppies. I’m in heaven watching them grow!

When Nathan and I were surveying the garden, we were stunned to find 4 broccoli crowns waiting for us to cut. Home grown broccoli can not be compared with the stuff you buy at the market. The taste is 10 times more flavorful and literally blows people away when they try it! Plus, it’s a super easy vegetable to grow!

More hops! Later in the summer, you can find Nathan and the kids harvesting the hops. Hundreds of cones are produced and yes, beer is made with it! The taste is unreal and it’s fun to boast that it came from our yard.

I love how big drops of water just puddles on the huge broccoli leaves. Pretty, huh?

Ellie planted marigold seeds along the perimeter of the garden plot to ward off pests. I love that they are coming in so thick and lush.

This year we found tomatillo “starts” and are getting ready for all the fruit! We have hundreds of blossoms and are anxious to see how many we get! Salsa Verde here we come…

tiny cucumbers=tiny pickles…yum.

Brussel Sprouts…yes, we love them.

We love growing lettuce and arugula. Nothing is better than heading out to the garden and picking some fresh leaves for a sandwich. This is when I like to pretend we never have to endure long winters.

Last week, I met with a few friends and we started a “cooking class”. Our goal is to teach one another the art of canning, preserving, cheese making, and bread baking. At the end of the month, we will make sour cherry and blueberry jam and lemon verbena sugar. In August, I hope to use some of these tomatoes to make sauce. I’m sure I will post more about our fun class as we regularly meet…does anyone else do anything similar?

As Nathan and I were admiring our thriving yard, he remarked how much he loves the midwest. Gardens are lush with the humidity and rain (not too much!), people are making the most of the nice weather, and the changing seasons keeps us always planning our garden! It was so nice to hear his positve outlook since I dragged him here about 9 years ago from California! I couldn’t ask for a better gardening partner.

It’s that time of year! Teacher gifts!

I actually enjoy thinking of something for my kids’ teachers. Sure, I have added to the “gift card” pool, but with 2 kids in school (soon to be 3!) I try to think of something handmade and a thoughtfully written note. These people have been huge influences in my kids’ lives and there is absolutely no way I can thank them enough. I feel fortunate that my kids attend a school that have extremely dedicated teachers and there are no real “qualms” with the teachers.

Anyway, I thought strawberry jam and Nathan’s famous toasting bread would be a perfect treat. No more early mornings speeding off to school…but hopefully a few relaxing days are ahead…

I used Everyday Food’s, June 2009 (I tried to link the recipe, but couldn’t find it on their site)recipe and love it! I did triple the batch so the cooking time took WAY LONGER than the recipe said, like 90 minutes longer. But I really cooked it down until I thought it was thick enough and it worked! I loved the addition of lemon juice (totally makes it) and not a ton of sugar.

I plan to make more until some other fruit is in abundance. I can’t wait.

Here is the recipe:
In a food processor, process 1 quart (4 cups) hulled strawberries until coarsely chopped.

Transfer to a large skillet and stir in a 1/2 cup of sugar and 2 T of lemon juice.

Cook over medium-high, stirring often until jam is thickened and little bubbles cover surface, 9-10 minutes (this is not long enough, cook longer until strawberries are really cooked down and the jam turns a deep crimson color).

Transfer to a jar and let cool to room temperature.

It’s wonderful on bread AND icecream.

Have I mentioned recently how fortunate I feel? I get to be a part of a team that makes these adorable treats!

It’s been slightly hectic these past few days, but I love it. I thrive when there is lots to do- not a surprise to many of you, I’m sure. Happy Spring! Happy Easter! And for my Orthodox friends, have a blessed Holy Week. I’ll be taking a break here (I know, it’s a common occurence) and will “see” you in a bit!

Okay, I admit, I love birthdays and today is my 36th. I don’t love birthdays for the gifts (I’m a tad old for that, but I was informed a camera is on the way…yippee!), but I love all the kind gestures. The flood of cards and pictures from my kids, the thoughtful words from Nathan and the well wishes from so many people in my life.

One tradition I started last year was “the making of the cake”. I now insist that I make it. Not that I don’t love what my sister would make or my mom’s cake and frosting she has made me in the past, but it’s a challenge for me to make a new recipe and knock my family’s socks off. Last year was a coconut cake with lemon curd and Swiss meringue buttercream…this year I introduce to you the “Salty and Sweet cake” from this lovely book that eveyone must buy for themselves!

Imagine layers of salty caramel, whipped caramel ganache and more ganache on the outside to make sure the cake is even more decadent.

Oh, and chunks of sea salt garnishing the top to add a “burst” to your bite.

This is quite the temptation for all of us today, especially since everyone is home! No school due to frigid temps.- we are talking negatives numbers here, but the sun is out!

Wish I could all share with you a slice of “my cake”!

So things are busy here and I would imagine you all can relate!

I thought after the party on Sunday I was pretty much done with projects, but…no. Something possessed me to add a few more “to do’s” and I am loving it…seriously, no stress.

This weekend I am attending 2 Cookie Exchanges and I am so excited! I have never been to one and plan to make the above, “peppermint cremes”. This batch will go with teacher gifts. These cookies are SO easy to make! AND fun for the kids to help with…no joke! I do suggest using peppermint extract and not just mint…the mint is a bit too “toothpasty” in my opinion! Aren’t these so pretty? If you would like the recipe, just let me know!

I stumbled upon these mirrors while at the craft store and know some little girls will love them! I was planning to paint them a bit more, but my instinct was to just cover them in glitter! And who doesn’t love the Martha Stewart glitter? It really is the best.

Although I am not making the kids as many handmade gifts this year (the ornament party was sort of that…), I still needed to give them a token. So I started making this bracelet and these bookmarks resulted…the bracelet is still in the works! I love the way they looked and ended up making A LOT…these shown will be for teachers and I am pretty sure they will be well received!

Alright, enough from me. I’ll be sharing more things…happy winter day!

Update
Here is a recipe for the peppermint cremes, I doubled the recipe and it made about 4 dozen candies…perfect for gifts!

Melt the chocolate in a bowl and dip cremes half way. Place on waxed paper to set.

It has been my main focus this year to make the season of Christmas fun with the simplest of events. Our general holiday is simple, but I have tried to make an effort to create a month of friends and family.

This weekend, our focus was on a bake sale Ellie was a part of through our Parish. I know some people groan at the thought of bake sales, but I love it and think it’s a lost art! Plus, people pay for sweets in a big way…her class raised over $400!

Anyway, we had a ball frosting, packaging, and sampling all the goodies (that’s what it is all about, right?).

Then, we were off to the Christmas tree farm we pass everyday to and from school to pick up our tree!

Never mind the FREEZING temperatures…at one point, when Penny was crying because her hat was falling off and she had no scarf (big sister finally gave up one of her 2!) and Ellie and Simon were not agreeing with our tree choice, I looked at Nathan and said “Let’s go get coffee and buy our tree at Target”…only half way kidding!

Thankfully, everything turned out fine and our tree is truly a festive addition to our living room!

Now our focus is on our ornament making party for Sunday- Fun!

My contribution to the teacher appreciation luncheon tomorrow. Yum.

Tostadas for dinner is a huge hit with everyone in this house. They are easy and everyone can pile on what they like…avocados, tomatoes, cheese, salsa, lettuce, corn, Spanish rice and beans. It’s also great when there are leftovers for the next day’s lunch!

Obviously you can put whatever meat (or meatless) on you like, but I find that buying a roasted chicken from the market is easier and cheaper than buying and roasting it myself. PLUS, I save the bones (throw them in the freezer for future use) for making a quick and easy chicken stock. I actually make the beans and rice, but don’t let that fool you… making this meal is fast- I mean, really fast!

Here is the recipe for the Quick Cowboys beans, found in this book, which by the way is one of my favorite Mexican cookbooks…

Serves 4-6

4 thick slices of bacon, cut into small pieces
2 garlic cloves, peeled and finely chopped
Half of a 15 oz. can diced tomatoes in juice (preferably fire-roasted)
*I freeze the 2nd half of the can for future use!*
Two 15oz. cans of pinto beans
1 or 2 pickled jalapenos (from a can)
salt
1/2 cup chopped cilantro (optional)

In a large (4 quart) saucepan, cook the bacon over mediu heat, stirring regularly, until crisp, about 4 minutes. Add the garlic and stir for a minute, then add the tomatoes with their juice. Cook, stirring regularly, for 3-4 minutes to blend the flavors. Add the beans, with their liquid, and simmer over medium-low heat for about 15 minutes.

While the beans are simmering, stem the chiles, cut in half lengthwise and scrape out the seeds. Chop into small pieces and add to the beans.

*I personally like to cook the beans “down” more so they are not soupy…add another 15 minutes and stir occasionally. This makes it easier for tacos or tostadas.

Spanish Rice- from my husband’s brain, hopefully I get this right!

You need:

1 cup rice (we like Jasmine)
1 1/2 cup chicken stock
1/2 cup tomato sauce (you’ll need a small 8oz. can)
some salsa
Vegetable oil

Start out with heating a Tablespoon of Veg. oil in a large saucepan.
Add 1 cup of rice and stir until rice is opaque.
Add the chicken stock and tomato sauce, bring to a boil.
Shake a bit of salsa in the pan and cover.
*Lower flame to a simmer.*
Cook for about 20 minutes.
Check- stir it around, if it needs more time, place lid back on and cook for another 3-4 minutes.

We especially love this meal on the weekends and when we have guests- Sorry the above photo is not the best, you need to understand that I snap a photo right before eating, as the sun is setting and my family is staring at me blankly to get on with it!

Enjoy, now go make dinner!

Last night I helped my sister and her husband at “Feast on the Farm”. It was a perfect evening- a beautiful sunset, cool temperatures, gorgeous and tasty food and nice friends to work with…

Here are some shots of the evening. Unfortunately it was dark by the time dinner was out, but I can assure you it all was breathtaking!

Happy weekend!