Chuck Roast in a Pressure Cooker

Chuck Roast in Pressure Cooker
Originally uploaded by Food Fanatic.

A friend reminded me of the convenience and quickness of the pressure cooker. I drag it out only about 4 times per year, always for roast beef. I've never had roast beef turn out more juicy and tender than when it's been cooked under pressure.

This particular meal had problems, though. When you don't use the appliance very often, then each time you do, you have to learn its idiosyncracies all over again. In this case, I had the pressure too high and the selective control never jiggled. While it was steaming steadily, I mistakenly thought it was still BUILDING pressure, not that it was already at it's maximum. Consequently, I cooked the roast too long, waiting for the control to jiggle. Finally a burning onion smell prompted me to reduce the pressure and open it.

I did find the bottom of the roast burned to the pan and the onions were a disintegrated mess, but the roast itself was as flavorful and moist as it always is. Of course, since the bottom of the pan was full of burned meat, I couldn't make gravy out of it, but we were fine.

I really need to get this thing out more often.

Grilled Okra

GrilledOkra
Originally uploaded by Food Fanatic.

This might become my new food obsession for the next month. I do like Okra very very much. That is an aspect of the southern culture that I, a "damn rich yankee," can definitely embrace. My mom also likes okra very much and last August we had several late-afternoon snacks of fried okra.

But this grilled thing is even better.

I get a lot of food from my CSA farmer and yesterday, while waiting for my roast to cook in the pressure cooker, I quickly washed off some red and green okra, dried it, rolled it in olive oil, and tossed it onto my new toy ... a Lodge Cast Iron Grill Pan.

There was a smoky haze in the house when I was done, but munching on roasted okra, heavily sprinkled with kosher salt, was well worth it.

And I will not have to share most of the time. My three men will not touch the stuff!

Melting Pot

Melting Pot
Originally uploaded by Food Fanatic.

Here's one of the new toys I bought at the Lodge factory outlet on our way home from Minnesota. It holds about 14 ounces of whatever you want to melt. I could see baking a giant muffin in it, too. It was $10.95. I like having it on the stove all the time, although it can tip over if it's bumped...it just fits on the grates.

These are a few of My Favorite Things

Favorite Things
Originally uploaded by Food Fanatic.

When you move from one part of the country to the other, there is a whole new world of tastes and products available to try.

But sometimes you find yourself wishing for things you used to get easily that don't seem to be available in your new locale.

We did eventually find Malt-o-Meal. But it was in single-serving pouches in a grocery store we don't use.

The Spring Grove pop is a Southeast Minnesota thing. It's even a little hard to find in Minneapolis. Spring Grove is a tiny town in SE MN and they have a small company that makes this pop. It comes in orange, root beer, creme soda and lemon sour.

Texas Sting Buffalo Wing sauce. I was really surprised to see we couldn't get that here. We've been using Texas Pete instead.

The dills. Gedney is the "Minnesota Pickle" but I really didn't think that meant we wouldn't find it all over the country. But it's not the brand name we miss ... in fact my husband says he always preferred Vlasic. What we miss is dills that are not kosher. I don't know why they taste different from kosher dills, but they do. And we miss them.

I did not bring back any Hormel Wrangler hot dogs. We missed them like crazy until someone turned us on to Nathan's. We are so over Wranglers now, I suspect we'd have to ship Nathan's if we ever moved back to Minnesota.

Fresh Tomato Salsa

salsa&chips
Originally uploaded by Food Fanatic.

4 large, ripe tomatoes
1/4 cup chopped onions or scallions
1/4 cup chopped cilantro (optional)
1 Tablespoon chopped Italian parsley
1-2 cloves garlic, minced
1-2 fresh jalapeno peppers, seeded and minced
1 Tablespoon olive oil
1 Tablespoon lime juice
1/2 teaspoon finely chopped oregano or basil or dash of dried herbs
Pinch of sugar
Salt and Pepper to taste

Combine all ingredients in a serving bowl, adjusting ingredients to your taste. Cover and set aside for several hours for the flavors to blend. Before serving, drain off excess liquid.

Note: At first, the salsa might seem mild. After it sits for a while, the salsa will get spicier and spicier. A good general rule of thumb is to make the salsa about half as hot as you want it, allowing for the heat to build as it sits.

For The Lancaster News

Back to Cooking & Blogging

Well, I'm home now, and I have some food blog fodder for you, but not today. I picked up a couple of cool culinary items at the Lodge Cast Iron Store in Tennessee, so I'll tell you about those and my first attempt to use them. I also have a tomato article that was in the newspaper on July 20 to put up here for you. I thought I'd saved it to my laptop, but I guess not. So once I get my desktop from the computer guy, I'll upload that for you.

I'm also writing an article today on "Healthy School Lunches" to be in the paper Wednesday. My heart is not in it. I've started to write it once and today I just have to. I also have to get my pizza on the grill experience written and tomorrow night I'll hang with the local boy scouts so I can do a feature on their cobbler. They will be making it for our annual "National Night Out" event.

I'm also responsible for the paper's "Sugar and Spice" column this week, which is a series of food tips down the left side of the B section. Anytime you have tips or interesting trivia, send it to me and tell me I can use it. I usually give them 4 or 5 blurbs. Some examples of past items are: Storing Spices, Keeping Cutting Boards Clean, Care and Cleaning of Garbage Disposals, Where to Pick Your Own Blueberries. I've also included nutrition info on some foods...like the fact that pineapple is an excellent source of vitamin C and may be good for asthmatics because it's a source for the enzyme Bromelain. If you do send some tips, and you got the info from somewhere like a magazine or website, let me know the source.

So come back soon. Like tomorrow.

Ice Cream Freezers

Most of us remember cranking ice cream by hand in Mom and Dad’s or Grandma’s old ice cream freezer. We’d whine and complain about how long it was taking, how hot we were, why we were doing more cranking than our younger siblings. Oh. Wait. That may have just been me.

I doubt it, though.

Purists still say that the old hand-crank freezers make the best ice cream. The reasoning goes that a human can sense when the ice cream is starting to thicken and respond by speeding up the crank. Faster cranking whips more air into the ice cream, giving it a nicer texture.
Hand-crank makers are still available, and you can get a hand-crafted machine with a pine bucket and stainless steel blades from the White Mountain Freezer company (now owned by Rival) for $150-$200. But most of us go for the electric models now. Electric crank models that are similar to the old bucket models run from $20-$40 and can make 4-6 quarts of ice cream. I have one of these and I break it out when I want to make ice cream for a crowd. But for ice cream for the family on a Friday night, I use my Rival 1 1/2-quart maker. The freezer canister has a gel in it that freezes the ice cream without ice. It lives in the deep freeze at my house. When I get the urge to make a batch of ice cream, I mix up the ingredients, take the canister from the freezer, snap on the electric motor unit and in about 15 minutes I have ice cream. It makes a nice, small amount.

Today’s electric ice cream freezers make homemade ice cream a snap. But if you find yourself missing the whining of kids during the freezing process (hey, someone might!), try this recipe for “Kick the Can Ice Cream:”

Kick the Can Ice Cream

A couple of kids, bored ones work best
1 empty 1-pound coffee can, with lid
1 empty 3-pound coffee can, with lid
Masking or Duct Tape
Crushed Ice
3/4 cup salt
3/4 cup milk
1 cup heavy cream
1/3 cup sugar
1/2 teaspoon vanilla
Flavoring, if you choose, like chocolate or strawberry syrup

Mix the milk, cream, sugar, vanilla and flavoring together in the small coffee can. Put the lid on and tape it shut. Place the small can inside the larger can. Pack crushed ice around it. Pour the salt all around on the ice. Put the lid on the can and tape it shut. Have the two bored kids roll the can back and forth with their feet for 10-15 minutes.

This recipe is from http://www.funology.com
Information on ice cream freezers from Alton Brown’s “Gear for Your Kitchen”, Steward, Tabori & Chang, 2003.

For The Lancaster News

Dinner on the Grill

Dinner on the Grill
Originally uploaded by Food Fanatic.

Steak on the grill is one thing. But steak on a campfire is an entirely different experience. You can get that campfire taste by using hardwood charcoal, but sitting around the campfire in lawn chairs, watching your supper cook over an open fire really adds to your meal.

The corn was wonderful. It's recommended that you soak it in water for a while before grilling it, but we found just putting it directly on the grill with the husks peeled back worked just great. And the little fires that burned away the husks were entertaining, too.

Stick to Your Own Backyard

Actually, I do like to travel. But when it comes to food, I find it's best to stay home. I mean that in more than one sense of the word. No, I am not stuck in a rut, thinking I have to eat all one kind of cuisine. I like to try foods from all over the world. I learned that from my mother. And no, I am not necessarily thinking I have to eat at home all the time, never going out to eat at restaurants.

But the fact of the matter is, most of the time the best food I have is that which I prepare myself. And furthermore, the best food I have is locally grown. And to go even further, I really do think it's best to eat what's in season.

That said, here is my conundrum: tomatoes and okra just hit their stride in South Carolina, where I live. What did I do? Did I rush out and get as much of it as I could and then start preserving it for the winter, stuffing as much down my gullet along the way? No! I left on a trip to Minnesota!

Here in Minnesota the tomatoes are still green and very hard. And there is very little okra grown here. It will start coming in at about the time I leave for South Carolina, where the tomatoes will be pretty much done for the year.

So, I'm here for two weeks, feeling kind of bad about missing all that tomato and okra bounty. I am, however, assuaging my grief with lots of fresh sweet corn.

So folks, the posts here will be a bit sporadic for the next couple of weeks. I thought about posting about the places where I'll be eating, but decided against it. I've decided that this food blog is about home cooking, not restaurant cooking. To me, the best food blogs are photos and stories about home cooking efforts. I'll put "eating out" stuff on the other blog: Gone to Carolina, where I'll be posting nearly every day.

Heart Attack on a Plate

okra7.15.05
Originally uploaded by Food Fanatic.

Mmmmm! Okra, rolled in cornmeal and fried in bacon grease. It gave my Zocor prescription a real workout!

The okra came in just days before we left for Minnesota. I had to snag a small amount to snack on before leaving.

Salmon on a Plank

Salmon on a Plank
Originally uploaded by Food Fanatic.

Marinated Teriyaki Salmon Cooked on a Cedar Plank

1 clove garlic, thinly sliced or 1 tablespoon jarred minced garlic
1 lime, sliced
10 oz teriyaki sauce
2 lbs salmon fillets
4 green onions, chopped

3 hours before: stir together garlic, teriyaki sauce and lime. Marinate salmon in sauce. Soak a cedar plank (14x7x1”) in water.

When you are ready to cook, heat the grill to medium-high. Remove the salmon from the marinade and discard the marinade. Remove cedar plank from water and coat the cooking side with oil.
Place the plank on the grill directly over the coals. Place the salmon on top of the plank (if your salmon has the skin still on, place it skin side up to prevent curling) and cover the grill. Cook until the salmon is almost done, when the all but the very center has turned opaque, approximately 10 minutes. Remove the salmon from the plank and place directly on top of the grill grates, turning after 2 minutes and finishing when the center just turns opaque.
Adapted from Aldi’s Fresh, Fun & Easy” cook booklet.

More about Plank Cooking

Using wood planks to cook food is a method that has been around for centuries. Early Native American cooks used wood planks over an open fire to naturally season fish and game. Today this method is employed by home cooks and gourmet chefs alike.
Planks for cooking can be made from cedar, alder, or even recycled oak wine barrels. They can be made at home by the household handyperson or purchased in gourmet cooking supply stores or on the internet. One can even use cedar shingles purchased at a building supply store!
Foods prepared on planks need not be limited to fish and the cooking appliance doesn’t necessarily have to be an outdoor grill. Indeed, plank cooking is an excellent way to experiment with various methods and foods.

To get you started, here are a few tips:
· Always soak your plank in water until fully saturated before using. Two to three hours is a good rule of thumb.
· A little coating of oil on the cooking surface will help prevent sticking, but don’t get oil on the underside, or you could have trouble with flare-ups.
· If you use a thin plank, such as a shingle, have a water bottle handy and don’t walk away. Even properly soaked, a plank will catch fire if the heat is too hot or the plank is too close to the flame. · If you decide to cook on a plank in the oven, stick with the thicker planks and keep the oven temperature to 350 degrees or less.
· After use, if your plank has not burned too much, clean it with hot water (no soap) and place back on a 350 degree grill or in the oven for 15 minutes.
Plank cooking is a great way to impart flavor to foods with minimal fuss. The dishwashers of the family will like them too, as clean-up is easy and the food can even be served right on the plank.

Surf the internet for recipes and methods and “play with your food!”
Information for this article was seasoned with information from http://greatlakesgrilling.com

For The Lancaster News

Peach Ice Cream

PeachIceCream
Originally uploaded by Food Fanatic.

I've decided I just don't like photographing peaches. The color just never seems to come out!

I've made this ice cream twice now. With my little Rival Electric Ice Cream Maker(1/5 qt capacity), making ice cream is an easy, last-minute dessert decision.

1 1/2 cup 1% milk
3/4 cup sugar
dash salt
1 cup 2% milk
1/2 cup half n half
1/2 tsp vanilla extract
3 or 4 peaches

Combine 1% milk, sugar and salt. Stir with a wire whisk until the sugar is dissolved. Stir in 2% milk, half n half and vanilla. Pour into freezer and begin freezing process.

Meanwhile, peel, pit and chop peaches. Mash them with a potato masher or, if you prefer no chunks in the ice cream, puree them in a food processor or blender.

When the ice cream is just about done, pour in the peaches. Continue freezing until the ice cream is the consistency recommended by the freezer manufacturer.

Pull out the freezer paddle, tamp down the ice cream with a spoon, loosely cover, and place the freezer into your refrigerator-freezer for 30 minutes or so.

Of course you can make a richer version of this ice cream subbing whole milk for the 2%, half n half for the 1% and whipping cream for the half n half. Because I could not find organic whipping cream up until 2 days ago, I started making this lower fat version. I'm not sure whether we'd even like the full fat version anymore.

Hot Sausage & 3 Peppers

Hotsausage&peppersupper
Originally uploaded by Food Fanatic.

The hardest part about this meal was finding hot italian turkey sausage. In fact, I never did. The grocery stores by me carry italian turkey sausage, but it was sweet, not hot.
So this meal was made with pork sausages.

3 pounds red potatoes, quartered
4 teaspoons olive oil, divided
3/4 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
6 hot italian turkey sausages (I had 5 in my package)
3 bell peppers, cut into strips (red, yellow, orange)
2 garlic cloves, minced
2 tablespoons balsamic vinegar
1 teaspoon dried rosemary
1/4 teaspoon crushed red pepper

Preheat oven to 375.
Arrange the potatoes in a single layer on a cookie sheet. Drizzle with 1 teaspoon oil, sprinkle with 1/2 teaspoon salt and black pepper. Toss to coat. Bake for 40 minutes or until tender, turning occasionally.

While the potatoes cook, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Pierce the sausages several times and add to the pan. Cook 5 minutes or until lightly brown. Remove from pan.

Heat 2 teaspoons of oil in the pan. Add bell peppers; saute 5 minutes or until tender. Add garlic; saute 1 minute. Stir in 1/4 teaspoon salt, vinegar, rosemary and crushed red pepper. Return the sausages to the pan; cover and cook over medium-low heat until the sausages are done at 175 degrees, approximately 15 minutes.

From "Cooking Light" magazine, November, 2004. I served this with swiss chard sauteed in garlic-infused oil.

Green Beans in Butter

greenbeansinbutter
Originally uploaded by Food Fanatic.

Sometimes you just have to treat yourself to a lot of butter in a dish. Fresh green beans from the farm are perfect for this.

Just snap the ends off and lay the beans in a skillet. Drop in a few pieces of butter, maybe a garlic clove or two and some onion. Drop the lid on and let the beans cook at a low temperature for a while. Just until they are al dente.

I do have to say, however, that if you get hooked on this, you can make it a bit healthier by using a flavored olive oil instead of butter.

Turned Chicken

turnedchicken
Originally uploaded by Food Fanatic.

This is one of my favorite ways to cook chicken. The other favorite is roasting a butterflied bird at 500 degrees. I'll show you that next time I do it.
The "turned" method of cooking a whole bird is one I found in The All New All Purpose Joy of Cooking. I like it because the breast is still moist when I'm done.
This particular bird is a compilation of two recipes in Joy. The other recipe is called "Roasted Chicken with Herbs and Garlic." Here's what you do:

1 whole chicken (4 to 7 pounds)
2 tsps minced fresh rosemary or thyme (or 3/4 tsps dried)
1 tsp grated lemon zest
2 to 3 medium cloves garlic, minced
1/4 tsp red pepper flakes
1/2 tsp salt

Preheat oven to 400 degrees.
Rinse the chicken and pat dry. Mix together the rest of the ingredients. Loosen the skin on the breast and thighs and rub the herb mixture between the skin and meat.
Position the chicken on its side on a rack. You'll have a leg facing up. If your rack is flat, prop the bird up on balls of foil.
Roast for 25 minutes. Remove from oven and turn the bird over so the other leg is up. Roast another 25 minutes. Take the bird's temperature. You are looking for 175 degrees in the thigh and 165 in the breast. Keep checking the temp and flipping the bird back and forth every 20 minutes until you hit those temps. This bird was about 6 pounds, so it really took about 1 1/2 hours total to cook, so I flipped it 3 times altogether. Once you hit your target temp, remove from the oven and rest. Carryover cooking should get that temp to the suggested 180 for dark meat and 170 for white.

For The Lancaster News

Peach Varieties and Uses

Before I moved to the southeast, I thought a peach was a peach was a peach. And in Minnesota they all seemed to come from California or Chile. They were hard to buy because they’d look great in the grocery store but invariably be dry or tasteless when I got them home. To be honest, I probably bought only about a dozen peaches in my life before moving to South Carolina. Now I live just “up the road a piece” from Springs Farm. I can go pick peaches myself or just stop in and buy a basket of fresh-picked peaches by the basket.
But what really has stunned me is the number of varieties of peaches and nectarines. Springs Farm of Fort Mill grows and sells 29 varieties of peaches and nectarines from June 1 to September 1. When you go to one of their farm stands, you can request a card that shows the variety names and when they are expected to be ripe.
Generally speaking, peach varieties are sorted into three different categories: clingstone, freestone, and semi-free. Clingstone peach flesh adheres to the pit; freestone fruit breaks away from it easily. Semi-free is a happy medium. Clingstone peaches tend to be best for jams, jellies and pickling. Freestone peaches are great for just eating fresh, freezing and using in recipes. Semi-free are good for all uses.

Besides yellow-fleshed peaches, there are white peaches and nectarines to consider. They tend to be sweeter than yellow ones, but the flavor is more delicate. Be careful using them in recipes. They can be easily overpowered if used in recipes with other strong flavors. Last summer I ruined a batch of organic white peaches by using Mexican vanilla with them in peach ice cream. Next time I’ll stick with a non-Mexican vanilla, and I may halve the amount, as well.
Place firm peaches on the counter for a day or two to ripen. You can hurry them along by putting them in a brown paper bag, but check them every few hours because they can go bad quickly. Once they are ripe, peaches can be moved to the refrigerator, where they will keep for about a week. Sliced peaches can be kept from browning by sprinkling them lightly with Fruit Fresh®, which can be found in your grocer’s canning section.

Springs Farm Peach Stand on Highway 160 and 21 Bypass, and their Farm Market on Springfield Parkway are open seven days a week. The Farm Market is open from 7 a.m. to 7 p.m. Monday through Saturday and noon to 7 p.m. Sundays. The Peach Stand is open until 9 p.m. Sunday though Friday and until 10 p.m. on Saturday. Opening hours vary. Call them at 803.547.7563. They also have a website with internet mail order available. Their address is http://www.springsfarm.com/. They do a fantastic job packing peaches for shipping.
Now that I’m a Carolinian, I can definitely agree with author George du Maurier, who said “An apple is an excellent thing, until you have tried a peach.”

Information for this article was harvested from http://www.gapeaches.com, the website for Dickey Farms of Musella, GA.

For The Lancaster News

Peach Yogurt Freeze

We've been having a lot of these after supper instead of ice cream. The recipe says it serves 4, which is only about 1/2 cup per person. Weight Watchers would like that, but the average person really wants about 3 servings, which is what is in this glass.

I have had a bit of trouble getting the frozen peaches to process. I found it works better to let them soften a tiny bit before processing.

peachyogurtfreeze
Originally uploaded by Food Fanatic.

1 lb fresh or frozen unsweetened peaches
1/2 tsp vitam C powder or Fruit Fresh
1/2 cup sugar, or to taste
1/2 teaspoon vanilla extract
1/2 cup plain nonfat yogurt

If using fresh peaches, remove their skins, pit, and cut into 1-inch chunks. Place them on a cookie sheet and sprinkle them with vitamin C or Fruit Fresh. Freeze until firm.

About 15 minutes before serving, remove the peaches from the freezer. Combine with sugar in a food processor. Process until finely chopped. Taste and adjust sugar. With the machine running, add vanilla and yogurt. Continue processing until smooth and fluffy. Serve.

From Vegetarian Times Complete Cookbook

Spaghetti with Lemon Butter & Shredded Zucchini

The other night I made this again and used yellow summer squash instead of zucchini. I doubled the squash and, at the request of 10-year old Taylor, dropped a bit of the lemon zest. He felt the last batch was "too lemon-ey." Using yellow squash instead of green definitely lowered the eye appeal of the dish, but the results were pure nirvana. I had the rest for breakfast the next day. I like how quickly this recipe goes together, the fact that it uses up some of that ubiquitous yellow squash, and that it's easy to get my kids to eat it, since it's basically buttery noodles.

butteryzucchininoodles26.05
Originally uploaded by Food Fanatic.

12 ounces spaghetti, spaghettini, or vermicelli

4 tablespoons butter

2 teaspoons finely shredded lemon zest

2 tablespoons fresh lemon juice

2 small or 1 medium (about 6 ounces) trimmed and shredded zucchini

Salt, pepper and red pepper flakes, to taste

Cook the pasta in plenty of salted boiling water until al dente, or firm to the bite, 7 to 10 minutes; drain.

Meanwhile, press excess liquid from shredded zucchini. Melt butter in a skillet over low heat. Stir in zucchini. Heat, stirring, until the zucchini is crisp-tender, about 3 minutes. Add the lemon zest and juice; toss with the hot pasta. Sprinkle with salt, black pepper and a little red pepper, if desired. Serve.

Adapted from “365 Ways to Cook Pasta” by Marie Simmons, Harper & Row, 1988

For The Lancaster News

Cold Marinated Broccoli

The staff photographer was giving me tips to avoid having the back of close-up photos wash out like this. I didn't tell him that was what I was going for here. I actually like this photo a lot.

This is a good recipe to take to a family reunion. It's good cold or at room temperature.

Marinated Broccoli 6.18.05
Originally uploaded by Food Fanatic.

3 tablespoons olive oil
1 teaspoon finely minced garlic
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano
2 tablespoons chopped fresh basil or 1 teaspoon dried basil
2 tablespoons vinegar
2 teaspoons soy sauce
fresh black pepper, to taste
1 large head broccoli
red pepper flakes, to taste

Mix together all the ingredients except the broccoli and red pepper flakes.
Prepare the broccoli by cutting into 2-to3-inch florets. If using organically grown broccoli, soak the florets in cold, salted water for a few minutes to scare out any garden pests. Steam or quickly boil broccoli until tender-crisp. Drain and chill in ice water to stop the cooking process. Toss with marinade and sprinkle with red pepper flakes. Let stand at least 1/2 hour. Serve at room temperature or chilled.
Adapted from “From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce” by the Madison Area Community Supported Agriculture Coalition, 1996.

For The Lancaster News

Swiss Chard Pies

This is not a great photo, but I enjoyed taking it and I don't have a better one. These are very very good pies. I made one with monterey jack and the other with a medium cheddar. The kids liked them very much. I ended up freezing one and we pulled it out a week later for a quick meal.

piesinoven6.05
Originally uploaded by Food Fanatic.

1 onion, chopped
1 garlic clove, minced
2 tablespoons olive oil
1 bunch swiss chard, trimmed from ribs and chopped
6 eggs, divided
1 cup finely-shredded cheese
dash of nutmeg
2 pie crusts

Heat the oven to 400 degrees. Sauté the onion and garlic in oil. Add the chard and cook down until wilted. Beat 3 of the eggs and set aside. Place half the chard mixture in the bottom of each pie crust. Sprinkle a little nutmeg over the chard. Sprinkle each pie with half the cheese. Pour the beaten eggs into one pie. Beat the other 3 eggs and pour into the other pie crust. Bake 25-30 minutes or until a knife inserted in to the center comes out clean.
Adapted from “From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce” published by the Madison Area Community Supported Agriculture Coalition.

For The Lancaster News

Peach Pound Cake

Peach Pound Cake
Originally uploaded by Food Fanatic.

This is a good way to eat yourself to death

1 cup plus 2 tablespoons butter, softened to room temperature
2-1/4 cups sugar
4 eggs
1 teaspoon vanilla
3 cups flour, divided
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh peaches, peeled and chopped

Preheat oven to 325 degrees
Grease a tube pan with the 2 tablespoons of butter. Sprinkle the pan with 1/4 cup sugar.
Cream the remaining butter; gradually add remaining sugar, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well.
Combine 2 3/4 cups flour, baking powder and salt. Gradually add to the creamed mixture, beating until well-blended.
Dredge peaches with remaining 1/4 cup flour. Fold peaches into batter. Pour batter into prepared pan.
Bake for 1 hour and 10 minutes. Remove from pan and cool completely.

Serves 16...or 4
Recipe from http://www.thatsmyhome.com

For The Lancaster News

Turnip Turn-around

Roasted Spring Turnips
Originally uploaded by Food Fanatic.

We've definitely experienced a breakthrough on the turnip front. Up until now I've struggled to find a way to get anyone else in the family to eat turnips. Each year we get them in our farm box and each year the farmer says "These spring baby turnips are so sweet and tender you don't need to peel them. Just slice and sautee in butter for a few minutes."

Well, the guys won't eat them.They also don't like to find them in their stir fry, mashed potatoes or anything else. I was seriously thinking about throwing in the towel. Which I've never done on any vegetable.

So last week I roasted them with the beets. Just scrubbed them lightly, pricked them with a fork, drizzled with olive oil and roasted them for an hour at about 375. After they cooled I peeled and sliced them and THEN sauteed them in butter.
What a treat!

By the way, these are a variety of red turnips. They didn't get that way from roasting. The turnip I recieved that was bigger than a softball(what was the farmer thinking?), I cut into chunks and put in my vegetable stock).

I have one other idea, that involves roasting, crispy bacon and grits. I'll try that at some point, too.

Farm Supper

Farm Supper
Originally uploaded by Food Fanatic.

We are moving into that precious time of year when it's possible to have an entire meal from our farm, Newtown Farm in Waxhaw, NC. It's not actually our farm, it's Sammy Koenigsberg's CSA (community supported agriculture) farm. We are shareholders. Every week from the first of May to Thanksgiving we receive a half-bushel of fresh, organically-grown vegetables. Sammy also raises free-range chickens, which he sells to a few shareholders, as well. (He sells live chickens and then "butchers them for free.")

This is a free-range bird I roasted on the grill (a lump hardwood charcoal fire), fingerling potatoes with onions and fresh garlic and steamed broccoli and carrots. I should admit here that the carrots were purchased from the grocery store. Sammy's carrots taste like candy, so they end up being eaten raw within a day of our receiving them. That makes it hard to have any to cook with.
We shareholders are especially fortunate to receive fingerlings. Sammy has several Charlotte area restaurants as clients and they are always wanting fingerlings. We reap the benefits of their largess. Otherwise, they would be too expensive for a CSA-only farm to grow.

Chocolate Chip Pie

Choc Chip Pie
Originally uploaded by Food Fanatic.

This was a fantastic dessert! I made this for my new book club. My son said "it's like chocolate chip bars in a pie crust." He's exactly right. The recipe is from The Lady & Sons Savannah Country Cookbook by Paula H. Deen of Foodnetwork fame. Deen says the pie serves 6 to 8, but even with my sweet tooth I had trouble finishing 1/8 of the pie.

Chocolate Chip Pie

2 eggs
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 stick butter, melted
6 oz (1 cup) semisweet chocolate chips
1 cup chopped pecans or walnuts
9-inch unbaked pie shell

Preheat oven to 325 degrees. In a large bowl, beat the eggs until foamy. Add flour and brown sugar; beat until well blended. Blend in granulated sugar and butter. Stir in chocolate chips and walnuts. Pour into pie shell. Bake for 1 hour.

Miso Noodle Soup

miso noodle soup
Originally uploaded by Food Fanatic.

Looks can be deceiving. In fact, even smells can be deceiving. My mouth was watering as I prepared this recipe from Cooking Light Magazine (March 97). But in actual fact, this soup turned out to be very bland-tasting. I had to do a lot of salting. I concede it might have been due in part to the fact that I used a homemade vegetable stock. A stock that I really did not spend the proper amount of time on. I also had trouble making sure the miso was completely blended in. The noodles obstructed my view and, even though I thought I had it all incorporated, I found clumps of miso on my spoon. I may try this recipe again in the future with better stock.

Miso Noodle Soup
1 tsp dark sesame oil
1 tsp minced peeled fresh ginger
2 garlic cloves, minced
3 (14 1/2 oz) cans vegetable broth
2 cups chopped broccoli florets
1 cup diagonally sliced carrots
1 cup vertically sliced onion
1 teaspoon chile paste
2 cups cooked Chinese egg noodles (4 oz uncooked)
1/4 cup white miso

Heat oil in a large saucepan over medium heat. Add ginger and garlic, saute 1 minute. Add broth, broccoli, carrot, onion and chile paste; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes. Stir in noodles and miso; cook 1 minute or until miso is blended.

Beef. It's What's For Dinner.

Tonight we had our first "Ranch" steak. The beef council came out with some new cuts of beef a while ago (a year, maybe?). Sure, they acknowledge that the new steaks were there all along. It's not like the cows suddenly came up with new parts! (We certainly don't want to go there, do we? Along with "frankencorn" we'd have "frankencow"...makes me shudder) But the industry has done some research and found that nice cuts could be found in the shoulder area.

One of the beauties of these new cuts is the cost. Since they are from the shoulder you pay "shoulder" costs. I picked up ranch steaks for $5.99/lb at Lowe's Foods today. So for about $8.50 I had plenty of steak for our family of 4. I grilled them on my little smokey joe and they were fantastic! I wish I'd taken a picture but I was asleep at the switch. We had a bit of excitement in our neighborhood while I was grilling and while I listened to the police and fire sirens and followed the Life Flight helicopter as it looped over to the High School to land, I let the steaks sneak up to 155 degrees. This was about 15 degrees over what I wanted, so in the flurry I just yanked 'em off and we ate them.

Yes, 145 degrees is about what you want for those ranch steaks. Cook them to 140 and let them rest while they rise to 145. The Iowa Beef Council says they are best if they are marinated first, too. But you can do just about anything with them...grill, skillet-cook, broil, stir-fry. Ours were a tad tougher than I prefer but I figure that had to do with the sirens and the helicopter. I plan to try them again soon.

I went to the Iowa Beef Council website and downloaded this nifty guide to the New Steak Cuts. I recommend you do too. Tuck it somewhere for handy reference.

Broccoli Raab & Spaghetti

broccoliraabspaghetti5.28.052
Originally uploaded by Food Fanatic.

12 oz thin spaghetti
2 or more cloves of garlic, chopped
red pepper flakes
4 tablespoons olive oil
8 cups chopped broccoli raab
4-6 cups chicken stock or water
salt
parmesan cheese



Break the spaghetti into 2-4 inch lengths. In a large skillet, sauté the garlic and red pepper flakes in oil. As soon as the garlic turns translucent, add 1 cup of chicken stock or water. Add the spaghetti and salt to taste. Stir until all the pasta is well-coated with oil and water. It may take some time for the spaghetti to wilt enough to settle into the water.
When the spaghetti has become flexible, add the broccoli raab. As the mixture cooks, add more stock or water – 1/2 cup at a time – stirring constantly, to keep the pasta from sticking. Stop adding the liquid when the pasta is almost done. Continue stirring until all the remaining liquid is absorbed. Sprinkle with parmesan cheese and serve immediately.
Adapted from a recipe by Edward Giobbi in Fine Gardening Magazine.

mise en place

"Everything in it's place" is the rough translation of "mise en place". I've started this blog to put my cooking in its' own place. I am the author of another blog, "Gone to Carolina", which is about our family and our move from Minnesota and subsequent settlement in South Carolina. That blog is an eclectic mixture of commentary about politics and culture, book reviews, movie reviews, anecdotes about our friends and family and cooking. But the cooking has become a bigger thing. And now I've added some amateur photography into the mix. I started writing food articles, blurbs and recipes for our local county newspaper, The Lancaster News, about a month ago and now the cooking that has always been a big part of my life as a hobby is morphing into a bit of a job. Actually writing and photographing it has become more job-like. The actual cooking is still fun enough to feel more like hobby. I've asked the paper if I can post the stuff I write for them on this blog and am waiting for a response. But even if they say no, I'll still have plenty of stuff to put on here. I hope. I just hope I don't run out of stuff to say on Gone to Carolina.

Gone to Carolina Archive: April 14, 2005

the curious incident of the dog in the night-time by Mark Haddon is one of the best books I've read recently. Christopher Boone is an autistic 15 year-old English boy who finds his neighbor's dog killed by a garden fork. Christopher does not like talking to strangers, but he decides he has to find out who killed the dog. He starts asking questions and ends up finding the answer to the crime. But the answer rocks his entire world. He embarks on a scary adventure, down paths he's never traversed before to deal with what he has learned. I worked with autistic kids for one year when I was just out of college. I am amazed at Haddon's depth of understanding of autism. The book jacket says he too worked with autistic kids when he was a young man. He must have done this for some time, or even have some autistic tendencies of his own, to be able to crawl inside a child's head like that. I'd not only recommend this book to every other adult I've met, but I think it would be a great book for teens to read as well. As a matter of fact, I think I'm going to suggest this to Nate's English teacher. I've heard about school buses in the news twice in the past couple of days. A bus tipped over at the intersection of Marvin and Johnston Roads when a small pickup hit it. 3 people were sent to the hospital. That is a bad intersection. Actually, the entire stretch of Johnston from Old Lancaster Highway to Marvin Road is scary. Cars go too fast there and the road is curvy. It's difficult to tell how fast people are going and carolinian's penchant for not using turn signals definitely doesn't help, either. The other bit of news was an item in The State newspaper out of Columbia. A woman is upset that the state legislature isn't considering a bill to force school buses to only have bus stops on the door side of the road. Apparently a bill of this sort of was introduced last year and died when the session ended for the year. It's not even been brought up this year. Good. It would be horrendously expensive to do that. Apparently the woman's child was hit and killed by a car when she was crossing the road to get onto the bus. There was no further information about that incident. I don't know what kind of road she was crossing, or whether it was deemed a "hazardous" stop. If we have a stop occur at an area where it can't be seen by at least a certain number of feet, it is deemed "hazardous" and must be marked with a "school bus stop ahead" sign. A good driver will also see if there is a way to move that stop or approach it in such a way that the stop is on the door side. But there are always stops where the kid is just going to have to cross the road. Never a highway, though. Anytime you have a kid cross a road, the driver is supposed to supervise that crossing and warn the student if someone is coming that might not stop. The driver's eyes should NEVER leave a kid who is on the pavement. To have to re-write routes so that all stops are on the right side of the road would be terribly expensive. We have a law that says no student may have a ride longer than 1.5 hours. So if you had to have all that doubling back, you'd be lengthening routes and you'd end up having to add more buses. I should also mention that we run into problems where we want to move a stop and the parents just won't let us. We have a stop on one of the routes for our school that is just way too hazardous. The children's grandmother just will not comply. She does not want the kids to walk 600 feet down the road to a safer spot. So even though the official stop is down there, she still has the kids standing at the hazardous spot. By themselves. Their driver pretty much has no choice but to pick them up. He can't just leave them standing there.

Gone to Carolina Archive: April 12, 2005

Today's entry is about butter. Much vilified butter.

Some years ago, when I was in Weight Watchers, I had an epiphany about butter. I was looking through my points book and...whaddaya know? 1 teaspoon of butter=1 point. 1 teaspoon of margarine=1 point. I vowed from that point on to stop using margarine. I've never looked back.

Sure, there are things in margarine that are less artery-clogging than butter. For a while there, though, margarine and it's trans-fat ingredients was much slandered as being almost capable of dropping one dead on contact.

Butter does have its problems. When you keep it in the refrigerator it's too hard to spread. You can keep it in the cupboard pretty successfully in the winter but when the weather warms up, it starts to sweat and get an off-look and taste to it. And a certain preacher, who eats with us on a regular basis, makes snide comments about it then. So for his and our benefit, I switch to whipped butter when the weather is warm. It's not the same, but close.

Restaurants seem to still be trying to get us to eat margarine, though. That's what prompted me to write this missive. This morning we bus drivers are to meet at Bojangles for a breakfast paid for by the PTA. It's Bus Driver Appreciation Week and the PTA and staffs of the schools we serve are treating us all week to little things.

When I go to Bojangles for breakfast, which I do as little as possible, I pack my own butter. The only item they have on the menu that I can eat is grits. Excellent grits. But nary a butter pat in the joint. Those wonderful grits are completely ruined by that whipped yellow plastic they make available in the condiment area. I don't understand how a restaurant, that wins competitions with their biscuits, can fail to have butter on hand.

Our local diner opened with no butter. We went there for supper the night before my surgery and the poor waitress about turned the joint upside-down trying to find real butter for my baked potato. She had to come and tell me "even the kitchen doesn't use butter". The following week she did present me with real butter at lunch with our cornbread. I, or someone, must have made an impression on them.

I am NOT a consumer of fake stuff. I want real butter, I want real sugar and I want real salt. If we use all these things in moderation, and we move around a bit more, we don't need to worry about using these things. And so I encourage you, my fellow Americans, to demand THE REAL THING! Accept no Substitutes!

Gone to Carolina Archive: April 11, 2005

A beautiful weekend was had by all here in South Carolina. I had a good book, a good movie and even watched just the right 20 minutes of the Masters. Did a lot of walking around the neighborhood and reconnected with many of my neighbors and my church family.

Mom and Dad are pulling out today, heading back to Minnesota. They will start their golf leagues in 2 weeks and start tilling up their gardens in another month. I did get some garden work out of Mom this weekend, just to whet her appetite.

We planted a plot of 3 rose bushes for Soya's ashes. We planted them in a triangle with Soya's box of ashes down in between them all. We put them in the area where she used to lay in the sun. It was a bittersweet moment when we scooped the dirt back in on top of her box. She was a wonderful pet and companion.

Mensa Boy and I watched The Hudsucker Proxy on Saturday night. An absolute delight! This is a Coen Brothers movie, so of course you are ready to be entertained in the most twisted way possible. And the movie starts right out with a shocker, as the head of highly successful Hudsucker Industries commits suicide in the most stunning fashion. When it becomes known that the deceased's will calls for all of his shares to be offered to the public as stock, the board cooks up a plan to make a lot of money: They will hire a complete idiot to run the company. When the stock prices fall low enough, they will buy them for next to nothing and the restore the company's finances. There are many whacky depictions of corporate life in the movie and if you've ever worked for a big company, you'll recognize a few of them. Tim Robbins is brilliant as the patsy, Norville Barnes and Paul Newman is wonderful as the brilliant leader of the board, Sidney Mussberger. I think one could easily watch this movie over and over and see something new every time. I might need to buy this one!

I also finished reading Prince of Fire by Daniel Silva. Another excellent spy novel. I'm not sure why I have a hard time finding other people who read his stuff. Yes, he is one of those authors who uses the same hero in each book, but Silva does it right: each story is radically different from the last. There is no recycling of stories. But you definitely should start reading Silva's stuff by going back to the first Gabriel Allon novel: The Kill Artist, although I haven't read that one. I started with The English Assassin. You can pick up any of them and get caught up on Allon, but I would think it would be more enjoyable to begin at the beginning.

Gabriel Allon is a Jewish counter-terrorism agent. He spends his life alternately restoring fine art and chasing down Palestinian terrorists. In this novel, Allon is after the man who is plotting to set off bombs in Paris. The man is the son and grandson of palestinian terrorists, both of whom were eliminated by Allon's agency.

My only complaint about this novel is that it's hard to track all the characters sometimes. If I'd had 10 straight hours to just read the book from cover to cover this wouldn't have been a problem. But of course I had to read, put down, read, put down. So every once in a while I had to leaf back through the book to find a character to remind myself who he was.

And finally, the Masters. I am not a golf fan. I am one of those who sees the game of golf as "a good walk spoiled". But of course we had it on for 3 days here, so Dad could watch it. Mom and I were in an out, so I just caught snatches of it. Just the right snatches, apparently. I saw that guy's ball roll off the green after Tiger's ball landed on there. "Vibrations?" That was weird. And I was brushing my teeth in preparation for a church council meeting when Tiger chipped that ball into the 16th hole. If only all golf were that exciting...

Gone to Carolina Archive: April 9, 2005

It was very sad yesterday morning to wake to NPR and hear the translator say (I'm paraphrasing) "...our dear Pope".

I'm not Catholic, but I did admire the Pope. I'm wishing he'd done a bit more to allow modern men and women, especially women, to feel comfortable in the church. While I personally divorce as a viable option, I've seen people's spiritual lives torn apart as they've been discarded from their church at one of the worst times of their lives. I've also seen people struggle with a church that does not condone birth control or abortion. Not being an abortion-rights advocate myself, I can see the church's point there. But no birth control seems downright irresponsible to me. Not only from the standpoint of preventing conception, but also for preventing sexually transmitted diseases.

But this pope, the only pope of my adulthood, had a special way of acknowledging everyone, even people of different faiths. He truly was "dear" to Catholics and even to many of us Protestants.

I know speculation is that the cardinals will choose someone older, who might not be a pope so long. And if they do, that pope might not travel as much as John Paul II. I hope that's not the case. In my outsider's opinion, the Catholic church needs someone who can continue to trot the globe and bring unity.

Gone to Carolina Archive: April 8, 2005

For the last two days I've just rested. Read books, walked around the neighborhood, watched movies. It's been nice. And it's made me feel a bit ambivalent about going back to the bus...even if it'd only be for 4 weeks or so.

Books:

Terminal Man by Michael Crichton. This is a pretty old book by now, and the technology Crichton writes about is no longer an issue, but it's still a fascinating read. A man suffers from epilepsy and assaults people to the point of almost killing them when he has a seizure. He undergoes an experimental procedure that wires a pacemaker-type device to his brain. When a seizure comes on, he gets a mild shock. Of course everything goes wrong. Otherwise there'd be no story. It's a good one and a quick read.

Light on Snow by Anita Shreve. I have never read anything by Shreve before. This is a really fast read and enjoyable. A father and daughter find a newborn in a sleeping bag in the woods. They take the infant to the local hospital and are subject to quite a bit of questioning from local authorities. The notoriety is disconcerting to the father, who moved himself and his daughter to this rural area after losing his wife and other daughter in a car accident. Their lives are further disrupted by the arrival of a stranger with a load of emotional baggage.

Movies:

M.A.S.H. I'm sure I've seen this before, but I hadn't remembered much about it. I definitely hadn't remembered that the theme song was "Suicide is Painless". It's fun to go back to old movies every once in a while. This movie is funny but also very much "adult content".

The movie Sideways. I can't think of a single redeeming quality about this movie. A groom-to-be and his best man embark on a week-long tour of northern California wine country, with the intention of drinking their way up and down the state with a little golf in-between. But it becomes apparent that the groom-to-be intends to sow some wild oats along the way. The movie is vulgar and uncomfortable.

Gone to Carolina Archive: April 6, 2005

I think my Dad has a new hobby in his "golden years". It appears that he is collecting store discount cards wherever he goes. So far he's gotten cards from all 3 local grocery stores and yesterday he hit a pharmacy. None of these establishments have locations in Minnesota.

It should be noted that my Dad HATES these cards.

Yesterday we went rose shopping. We'd like to plant 3 rose bushes along the west side of the house, and put Soya's ashes in there with the plants...in the container underground. We went to Lowe's and Home Depot and stopped at Walmart because we were passing by. We found some nice-looking bushes at Walmart and hope to plant them on Friday when Mensa Boy is off. Eventually we may plant more bushes all down that side to sort of screen off the utility area we have back there...the hose reel, the water valve cover, etc. The bushes should get to about 3 feet tall, so we can see them well from inside and they won't block our view of the back yard.

The next shopping bit on our agenda is to find a picture for the family room. The "theme" in there, if you could call it a theme, is sort of "northwoods cabin". So I'm looking for a photo of something that reminds me of northern Minnesota. It'll have to be a big one. I was thinking we might try to go today but we've been very busy 2 days in a row now and I'm noticing this morning I woke up tired. So I may have to lay around today and hit the pavement again tomorrow.

Gone to Carolina Archive: April 5, 2005

I've got to return a couple of books today and I need to tell you about them.

Michael Crichton's State of Fear: Don't. That's it. Just Don't.

State of Fear is about environmental terrorism and global warming. The story is actually good, but the academic discussions about global warming and whether it's really a threat or not just totally bog down the book. One of our heroes is an expert on the subject and he's an arrogant jerk. You just don't even care that he's an expert. If Crichton took out the discussions about climate and the charts and graphs(!) and just had the characters give us the "skinny" on the topic, we'd still learn and not feel like it's being rammed down our throats. It would definitely make a good movie, though. In fact, I'd probably even go see the movie, even though I've slogged through the book. The story is good.

The Broker by John Grisham. Do. Definitely Do. And you don't need a lot of time to do it. Joel Backman, high-powered attorney in Washington(nicknamed "The Broker"), currently in prison serving time, is pardoned by an outgoing puppet President. The CIA wants him pardoned and secreted away in Italy for a while, where they will keep him safe for a period of time before leaking his location to some other countries in hopes that one of them will assassinate him. Apparently Backman has knowledge of some special satellite technology that could compromise the national security of these countries. This is a great book...no lagging along...clicks right along and you can finish it in about 10 hours.

Today I pick up Daniel Silva's latest, Prince of Fire. I've enjoyed every one of Silva's efforts and am looking forward to this one. I do see, however, that it's another "terrorism" novel.

Gone to Carolina Archive: April 4, 2005

Slowly

Going

Insane

The "pizza detector" outside my office door, which is also in the kitchen, started chirping at 8 am. These detectors are hard-wired into the house and have a battery backup. It's very hard to figure out how to change the batteries in these things. And with the 10 foot ceilings and the incision across my stomach, it's out of reach for me.

Gone to Carolina Archive: Taylor and the Tooth

"It's gross! I want to go to the dentist and have it pulled out NOW"
This from Taylor the other day. Yes, this is the kid that, a mere 3 years ago, wouldn't let go of a tooth that was dangling by a thread. Mensa Boy had to literally pin him on the floor and yank one out one year on Christmas Eve. Now he's begging to go to the dentist to have a solid, "unloose" tooth pulled.
Taylor is 10 1/2. He's got a new tooth coming in on the top on the side that has broken through the gum on the outside of his mouth above the baby tooth it will eventually replace. But the baby tooth isn't even loose yet. This happens with virtually all kids. I remember when Nate had it. It does look weird. There's this tooth appearing to angle out of the bright red gum, seemingly way out of whack.
When Taylor gets an idea in his head, he will not listen to any facts or opinions about it, unless the person has absolute stellar credibility on the subject. Usually the person he needs is just the other parent, or perhaps Grandpa or Grandma. But this time no one would suffice.
So, we called Dr. Aten. Deborah Aten, DDS, is our family dentist. She has Aten Family Practice on Toringdon Way in Charlotte. I'd link, but there is no website. Anyway, we called. I explained the situation to receptionist Pam. Could Dr. Aten either call Taylor, or see him for a consult for about 10 minutes? No problem. Dr. Aten called the next day and spoke with Taylor. She explained that he doesn't want that baby tooth pulled out before it's ready because then he'd have a hole there and everything might shift and then he'd be totally messed up. She asked him to check it for looseness every day and when it gets loose, start wiggling it. She explained that he has an appointment in 8 weeks and they could decide together what to do. And most of all, she told him not to worry...that big new tooth won't stay in that spot forever.
That shut the kid up.
For now.

Gone to Carolina Archive: Sabbatical Over. Scenes from Upcoming Episodes

I'm baaaaack! As you all know, I really took a sabbatical from blogging because I wasn't home.  I didn't want to say I would be gone for a month because it seemed silly to advertise that the house would be empty a lot during June. The blogging software wants $40 for EACH COPY and I didn't think my thoughts were worth a buck a day to have it on my laptop. I have many things to tell you all about our trip back to Minnesota. I'll spread it out over the next week or so.  Here are some of the topics I'll cover: Mickey, the washrag-sucking dog Soya's "summer camp" experiences Why Daimler-Chrysler's Customer Care 800 number is so great 10,000 steps Being an insurance agent in a seminar with realtors Golf bad, boat good. Even when it's only 65 degrees exploding bricks what-not-to-do when carrying a load of firewood book reviews, movie reviews Guns are banned on these premises Giant bugs Paul Bunyan and Babe are separating and probably more that I'm just not thinking of. This is the month of Le Tour de France!  So far I've missed one day due to being on the road home. But our leetle beety cable company doesn't carry OLNTV so I might be missing the entire thing. If I do miss it, it'll be the first time since 1985 that I have.  Last summer I purchased digital cable just to get the network so I could watch it.  This week I may very well be switching cable companies altogether to get the Time "Evil Empire"  Warner so I can watch.  I'll have to decide in the next day or so. Either that or become a burglar and break into Cassie's house to watch it each day. See ya tomorrow.  Write me.

Gone to Carolina Archive: Amazing Annoying Racers

I've decided to take a month-long "sabbatical" from blogging. Today will be my last post until after July 4. Click on the envelope anytime to send me emails, though, to keep me posted on your doings. If you know my personal email address, of course that would be good one to use.

I watched "Amazing Race" last night. I really like this show...rooting for people I think are most deserving.  Right now I'm leaning toward the NFL wives. They got a bum rap near the beginning, with some other teams telling a bus driver not to open the doors to let them on.  I'm not sure they made the right decision using their Fast Forward on the first day, considering they had the fat & forty couple and the bimbos on their bus in last place with them. I think they could have beat them easily.

The only thing that really bugs me about the show is how they describe each team.  "Father/Son" or "NFL Wives" are okay. But the fat & forty couple were just labeled "Married Couple" and then we had the gay couple that they labeled "Married".  Considering gay marriage isn't recognized in most states, I think the show might be making a political mistake with that one.  And besides, one would think those couples would have more about them that would be more interesting to describe.  Like the "Air Traffic Controllers" (I thought fer sure they were doomed) and the bimbos, who they labeled "Models".  The "Dating 12 Years/Virgins" title was a bit off-putting too.  Maybe they just want to make a statement to Gen X that being a virgin is cool. That could be a good thing. But to point out that they've been dating 12 years? And he's on camera saying he's afraid of marriage?  Why not just tatoo "Loser" on his forehead? Or her forehead, for that matter!  At first I was worried that maybe their parents were losers...they look like they are only 22. Do the math.  But checking out the "Amazing Race" website, I see they are 28 and 29.  She's an environmental teacher at an Aquarium. That sounds like an interesting job. They could have worked that into their label.

Still on the labels...I just looked up the "Fat & Forty" couple...they have GREAT JOBS...he's a news director for a radio station and she's a director at an ARTIST'S COLONY!  Cool!  I'm sorry to see them go. They really tried hard. I thought his crying over not taking a hotel room right away was a bit weird.  He felt he'd neglected his wifey-poo.  I turned to Mensa Boy and said "sheesh! She should just tell him to get over it!" I'm not much into name calling, never would call Mensa Boy a name, but a well-placed "idiot" might have worked in that situation.

But by far the biggest disappointment to us was the couple from SoDa. All that bleeping while she's on camera...I really wish they'd get the boot soon, if only because listening to her language and the bleeping is Sooo annnnoyyyying.  The least they could do is not "bleep". Why can't they just blank out her f-words? Just leave dead space? She talks fast enough most of us middle-agers wouldn't catch it anyway. 

So that's my review of "Amazing Race".  Click on the envelope and send me an email. I won't be posting any comments, but I'd definitely love to hear from you!

While I'm sabbaticalizing (?), I'll be reading Artemis Fowl, Galileo's Daughter by Dava Sobel, and my "Cooking Light" and "Fine Cooking" magazines. I'm sure there will be many other items, as these will only last me until Sunday or Monday. I've decided to listen to An Hour Before Daylight and Ghost Soldiers on CD...I've read Ghost Soldiers but Mensa Boy hasn't, so that will be a good one to listen to. I'll also be watching several Netflix. I think "Antwone Fisher" is coming and so is "Amelie" and "The Prisoner, Vol 1".

Cheers! Keep in touch via email. I'll post again in early July!

Gone to Carolina Archive: Beef & Bok Choy

You can remove me from the running for "Dog Owner of the Year".  I pulled a real "bon-er" yesterday.  Soya wanted to go out. The neighbors cats were out, so I clipped on her tie-out and let her out the back door.  A couple minutes later the kids announced they were all greased up and ready to go to the pool. So we went. An hour later...I'm sitting at the pool, reading my book, drinking my ice water, thinking about how the sun was very hot and it dawned on me that I didn't remember letting her back in.  Tried to call the neighbor. No answer.  So I left the kids at the pool (yeah, you can remove me from "Mother of the Year" too) and ran home and there she was...curled up in the tiny spot of shade by the grill. And NO! I did not do it to pay her back for eating my lambswool duster! We had a real kickin' supper last night.  Farmer Sammy gave us a recipe for beef and bok choi that a family friend had prepared for them.  Here's the recipe: 1# ground beef 1 medium onion 1 bunch of boc choi (I used 2 bunches of baby bok choi) garlic (as much as you can get by with) 1 or 2 teaspoons of hot sauce (Texas Pete if you live in the SE) 1 Tablespoon Worcestershire 1 beef boullion (I left this out...I'm too much of a food snob to buy boullion) Brown the beef, onions, garlic. Add hot sauce and worcestershire (and boullion if using), salt and pepper to taste. Add boc choi and 1 cup water. Simmer until ready to serve.  Pour over rice and add more hot sauce to your liking. It was a family hit! Made about 8 servings, too. Mensa Boy took a bunch of it for lunch today. That's always a good sign.  He would never criticize my cooking.  But I do know there are basically 3 levels of "liking it" for him: 1. This was good, but let's not have it again. (I'd probably say it really sucked) 2. This was good, we should have it again sometime. (I'd say "it was nice for a change) 3. This was good, I'll take the leftovers for lunch and we could have it every week if possible. Today is out 21st wedding anniversary. Happy Anniversary, Kreldar!

Gone to Carolina Archive: Food Cures

Twins 30-20  Braves 35-17

Most of you know that one of my favorite topics is food. Frequently my Mom and I begin conversations with "I had the BEST (fill in the blank) last night!"

There are a lot of people who believe in home remedies to cure ills...boiling chicken heads, making tea out of grass...I think a lot of illnesses can be helped out of our lives with good, quality food.

I've been under the weather for several days. Probably just some virus thing...sore throat, headache, tired. Today I feel a lot better. I kind of think some of it has to do with food.

I got my farm share yesterday and there were beets in there, turnips, arugula, broccoli, bok choy, lotsa lettuces.  I got home with it about 12:30 and quick sliced up some beets into a little skillet and braised them in butter slowly while I washed and packaged up the rest of the stuff.  What a magnificent lunch! For supper I took the turnips and sliced them up into a saucepan and braised them in olive oil and garlic until they got all carmelized.  They were good, but would have been better if I'd used butter, I think.

Today I'm going to have arugula tossed on hot pasta for lunch. That peppery taste of arugula just chases away viruses.  And when that kind of stuff is grown without pesticides and other junk, it just packs an even more powerful punch.

I'm still pretty amazed at the stuff I get from the farm. It's MAY for pete's sake and I already have big heads of broccoli! And fully grown carrots! 

I'm also really enjoying this little strawberry pot of herbs my Mom planted while they were here.  Last Saturday, when I felt particularly yucky, I pulled out 3 chicken carcasses I had lanquishing in my freezer. Put them in a pot of water on real low. Then I made a bouquet of Sage, Thyme, Oregano and Rosemary and tied it up with dental floss. Tossed that in the water with the carcasses and simmered until all the collagen had leeched out of those bones. I'd left a bit of meat on the carcasses when I used the chickens, and so I had probably 2 cups of meat in my soup too.  Later, after I pulled the carcasses out and strained the broth, I realized I didn't have any of the usual carrots and celery I like to put in soup. I did find some carrot "chips" left from packing school lunches...they are carrots cut like ripple potato chips. I cut them into slivers and tossed in a head of baby bok choy cut up and some kale and onion. It made a nice, mild soup. Good stuff!

Gone to Carolina Archive: On Their Own Time

Call me crazy but I just don't think that Chicago area school has the right to expell those girls for hazing.  The event did not take place on school grounds or on school time.

One may say this would be no different than if basketball players went out drinking and carousing the night before the state basketball tournament. I disagree.  I think that would have to do with whether students agreed to refrain from drinking while on the basketball team. If so, they should be kicked off the team.  But not expelled from school.  Unless....

Say the students rode a bus from Little Falls to St. Paul for the hockey tournament. Say arrangements were made through the school for the bus ride and there were parent sponsors on the bus and they all stayed together in the same hotel for the tournament.  And students snuck out the night before to hang out in a bar.  THEN it seems to me they could be expelled.  That sounds like a school-sponsored outing.

I don't think the school has any more jurisdiction over this hazing event than an employer would have over a bunch of employees who go paint the town red on Thirsty Thursday.  Seems like the employer could only hold sway over the employees if they had difficulty showing up for work or performing their jobs adequately the next day.

And I kind of wonder if the school, deep down, recognizes that.  They are expelling the students and keeping them from attending classes, but they are going to award them their diplomas on time.  So basically, a bunch of girls go out, drink while underage, sling some poop and guts and then get to take the rest of the year off from school and still get their diplomas. 

Doesn't sound like much of a deterrent to me.

Gone to Carolina Archive: Belair Library

Thanks be to God and the Mc family for helping me get the church library done! We are now open for business.  When I ever-so-blithely offered to perhaps do a tiny bit of organizing in there, I had no idea how hard it would be to get it all done!  It wasn't really hard work, but there were illnesses and visitors and things to do and somehow it just was hard to schedule time. But it's open now, all 180 volumes.  Thanks to Faith United Methodist in Farmington, MN and Minnehaha United Methodist in Minneapolis for their gifts of books and advice. And to Jack, Peggy, Harold, Cassie, Margaret and Laura for the time they spent gluing and labeling and alphabetizing.    5:38:06 PM

Gone to Carolina Archive: Marathon Training

I didn't write yesterday because I was in training for the marathon. The Alton Brown marathon was on FoodTV today from 2-8pm. I was a bit worried that I couldn't make it that long. So yesterday I practiced by watching 5 hours of FoodTV yesterday. I'm proud to say I stayed with the pack today from start to finish. The Nyquil helped me stay put.

Gone to Carolina Archive: First Day of Summer Speech

Twins 27-19  Braves 32-15 5 inches of rain yesterday.  We woke up in the rain and went to bed in the rain.  We've got great drainage on our property and it looks like most of the houses in our neighborhood don't have standing water problems.  So flooding isn't really a concern for us here in our neighborhood. But our county has been under flood warnings and watches for the better part of the last week. Yesterday they postponed the NASCAR races because of the rain. I guess that doesn't happen very often.  The guys are helping with housework this summer. Yesterday Taylor cleaned the downstairs bathroom and dusted the family room and living room. Nate vacuumed the entire lower floor so I could wash the tile floors.  They were fairly cheerful about helping.  I had my "first day of summer" speech with them Wednesday afternoon...'you help me with my work, I spend more time helping you do what you want to do...yada yada yada.' How about that Annika Sorenstam? I'm not really a golf fan. But I might have to tune in for a while today.

Gone to Carolina Archive: Sleeping Late

Twins 26-19  Braves 31-15

Comment from yesterday:

From Tony: I agree with Taylor. Tell her she is dumb. It works for me. (Ha, Ha)

Well, summer vacation started yesterday afternoon. I'm glad.  All winter I've been looking forward to summer vacation so I wouldn't have to get up before 6 to get Taylor ready for the bus.

Settled in to bed last night, looking forward to sleeping late this morning.

Woke up at 6:10.

Gone to Carolina Archive: Just Tell Her She's Dumb

Twins 25-19  Braves 31-14

Overheard in the car yesterday:

Nate: "So, you think I should just try to keep blowing her off?"

Ryan: "huh, yeah, but that's not likely to work. She's pretty hard to shake off."

Nate: "Yeah, she'll probably just say something like 'Every relationship has it's ups and downs.'"

Tayor: "Why don't you just tell her she's dumb?"

Gone to Carolina Archive: Girl Magnet

Twins 25-18  Braves 31-13

Nate's friend Ryan is a girl-magnet.  Looking at him, I can see why. He has this great, dark curly hair. He's tall and skinny like Nate and just exudes confidence.

Nate is getting caught in the web by association.  So far, we are not getting a lot of phone calls from girls. I guess Ryan's family had to tell the girls they could call only once each day and they've put a limit on how long the conversation can go. 

But Ryan's most ardent admirers live in OUR neighborhood.  Ryan does not.  Ryan comes over most weekends for a few hours, and the girls come over here for him.  If he's not here, they will talk to Nate. For quite a while.

It's going to be an interesting summer. I have a feeling I'm going to be sitting at the pool a lot, rolling my eyes over the top of whatever the book of the moment is.  And I'm going to need to find little guys to take to the pool so Taylor isn't ditched.

It'll be fun.

Gone to Carolina Archive: Fixed Or Repaired Daily

This will be short. More of a confession, actually.

I have a FORD parked in my driveway. Yes Dad, I tried to explain to the dealer that I really wasn't sure I could drive a FORD rental, but they didn't have any Chysler rentals left.  I drove the 10 miles home and didn't have to get out and push...not even once.

My trusty Dodge should be back this afternoon.  It's in for it's 60,000 mile service. I can't believe it's already been 60k. I remember when it was just a baby of 13 miles...seems like only yesterday.