Blackberries

Blackberries
Originally uploaded by Food Fanatic

The first of the summer. I got about 1 1/2 cups. I was not dressed for blackberry foraging (long pants, long sleeves, boots, gloves), so I did didn't get very aggressive in my picking.

In my defense, this photo looked a lot less washed-out on my computer before I uploaded it.

Oh. That's a sprig of stevia on top. We are growing some in our yogagarden.

Tostada Night

Tostadas
Originally uploaded by Food Fanatic

When you decide to go vegetarian, and you are the only one in a family of carnivores, you really have to step it up in terms of "interestingness" when it comes to supper.

Sure, we've had tacos. Lots and lots of tacos. Using store-bought taco mix and hamburger and then all those tortilla chips or taco shells you buy in the bags and boxes. But this. Now THIS...it is the BEST WAY to eat that kind of food. The old-fashioned, fried-in-oil way.

Here's what I wrote about tostada night. And I should tell you, I had to kind of hunt for yellow corn tortillas. White corn rules the market. I think it's semi-tasteless.

Tostada Night

You know how you end up with days and days of leftover pinto beans whenever you cook up a pot? I mean … I like them. Don’t get me wrong. But I can only eat them so many days in a row before I’m ready to swear off them forever.  Of course that wears off after a month or so and then I’m ready to cook up another batch.

                One way I’ve discovered to use those up is to make homemade refried beans with them. Most of us are used to just opening cans of refritos (refried beans) and using those for our tacos or whatever.  But those canned varieties really miss the boat in flavor when compared to the homemade variety. They always seem a little watery to me. And bland. I’m giving you a recipe that I’ve adapted from “The New Moosewood Cookbook,” by Mollie Katzen. I think the cumin really makes or breaks these beans. See what you think.

                Tostada night is a great weeknight dinner event, and a fantastic way to get the family together to hang out and eat. I draw them into the kitchen when I start frying corn tortillas. It works every time. When I was a kid there were no bags of tortilla chips, or prepared taco shells. My mom cooked corn tortillas in oil on the stovetop. Nothing beats that flavor. I think we gave up that practice because we started shying away from frying due to its’ status as an unhealthy way to prepare food, and it was a messy and left oil clouds hanging in the room for a few hours. I keep the mess down by putting my frying screen over the top of the fry pan. I can’t do anything about the oil clouds, but my 10-foot ceilings sure make it easier to ignore!

                Lay out some lettuce, salsa, onions, tomatoes and grated cheese (or go really authentic and use queso) and start frying tortillas. Let the family build theirs as they come out of the skillet. They will stay there and eat them, waiting for the next one to come out of the skillet. And as they stand there, you will hear a lot more about their lives. Just be careful not to fry your tortillas too long. They really only take about half a minute or less on each side. 

Refritos (refried beans)

By Karen Paulson

Adapted from “The New Moosewood Cookbook,” by Mollie Katzen

 Leftover pinto beans, drained (maybe 2 cups)

1 1/2 C minced onion

5 or 6 (or more) medium cloves garlic, minced

2 tsp ground cumin, or to taste

Salt and pepper to taste

Heat a small amount of oil in a large skillet. Be sure it’s an old skillet that you don’t care about scratching. Add the onions, garlic and cumin. Heat, stirring, until the onions and garlic are starting to get soft. Add the beans. Heat and smash the beans to the consistency you prefer.

If you really want to add flavor, cook your pinto beans with a couple of halved, seeded jalapeno peppers. You can also consider adding a small bell pepper to the bean mixture when you make it in the skillet.

Frittata: The Vegetarian's Meatloaf

Since I became vegetarian in January, Frittatas have become my new meatloaf. My go-to dish. The entrée I whip out when I don’t have a lot of time or imagination. Like meatloaf, frittatas are made from whatever ingredients you have on hand, they have a short prep time, and a little bit of oven time to give you a chance to gather your wits about you (read: drink a glass of wine and check out the newspaper).

                Similar to quiche, frittatas are egg-based and can be the vehicle in which to hide all kinds of edible treasures from meat to veggies to cheese or all of the above. Most frittatas are started on top of the stove and finished in the oven. That’s how I do mine, although you can do the entire dish from start to finish on the stovetop. Unlike quiche, frittatas are generally not known to have a crust. Mine does. So if you are a frittata purist stop reading now. You’ll see my version as an abomination.

                My frittata recipe culminated out of my love for all things hash browned. As far as I am concerned, no egg-y meal is really complete without hash browns on the side.  The crunchier the better, I figure. And so I played with my food one afternoon and conceived this fine frittata with a hash brown crust. I hope you enjoy it.

Hash Brown-Crusted Frittata

2 medium-sized russet potatoes

6-8 eggs, beaten and set aside

1-2 C veggies of your choice, lightly sautéed and set aside

1 C cheese of your choice

Herbs of your choice

Salt, pepper, red pepper flakes

Preheat oven to 350 degrees.

Microwave the potatoes on high for 3 minutes. They should be softened, but not cooked all the way to a mashable stage. Handling them carefully so as not to burn your hands, grate the potatoes on the large side of a cheese grater. You can leave the peels on or take them off.

Preheat a non-stick skillet on medium high. Heat 1 Tablespoon oil and 1 Tablespoon of butter. Swirl it around to coat the pan. Transfer the grated potatoes to the skillet, patting it down into an even layer on the bottom of the pan. DO NOT STIR AFTER THIS POINT! After about 4 or 5 minutes, gently tilt the pan that you can glimpse the underside of the potatoes. Are they getting brown and crisp? Keep checking until they look like golden, brown and delicious hash browns.

In another oven-safe skillet (cast iron is really the best), heat 1 Tablespoon oil and 1 Tablespoon butter. Drizzle it over the potatoes in the non-stick pan. Then carefully invert the second skillet over the first one and flip over. Now your potatoes are in the second skillet and on their way to hash brown perfection.

Once you are satisfied that the potatoes are well-browned on the underside, remove the pan from the heat. Arrange the reserved veggies, cheese, herbs and spices over the potatoes. Pour the eggs over the mixture and lightly tamp down anything that’s sticking up out of the eggs. If you need more eggs, go ahead and beat them up and pour them in.

Put the frittata in the preheated oven and bake until the eggs are set, usually about 10 minutes. Remove from the oven and allow to finish cooking in the pan on the counter. 

Suppertime: Eggplant Gyros

My good friend Debbie Burgess (The Hungry Fox), sent me a link to this recipe on Cuisine Recipes and I was immediately sucked in by the gorgeous photo. This is my own shot, which I'm sorry to say is not quite as nice.

Anyway, our yogafarm produced some very fine cucumbers this week, which immediately made me think of tzatziki, which then made me think of gyros, which then reminded me of this recipe.

That's how my mind works.

The recipe on this site calls for a sauce made of yogurt and feta. I'm sure that is quite good, if not a little bland. Homemade tzatziki has that tangy zip of fresh garlic, which I think is needed in this recipe.

And now I'm going to see what how the leftover eggplant stuff tastes on an omelet.
Footnote: Eggplant stuff VERY GOOD on scrambled eggs. Think of it as eggplant pico de gallo. Scramble a couple of eggs and then drop some of the eggplant mixture on top. Mix in with the hot eggs to take some of the refrigerator chill off. Sea salt finishes it off!

34th Regiment: Always Forward

Riley is in the 34th Regiment at For Jackson. Apparently "Always Forward" is their motto. Riley is proving himself to be always forward. At least in my mind.

His girlfriend said he got a cut on his forehead and suffered a concussion on the "Victory Tower." He went to the infirmary and they told him he may have to take 3 weeks of Basic over again. He said "no way," and went back to his platoon. That's rough.

He's struggling. I've been ok with him being gone. Ok with him being in Basic. But now I'm starting to be a little anxious. His letter yesterday said he was awaiting word on his punishment for a weapons violation. Apparently he shot his (it was loaded with blanks) prematurely during a training exercise. His buddies said they'd help him cover it up, but he elected to tell his drill sergeant about it instead.

He's lonely and usually has a lot of friends around him. He doesn't know many of the guys and I think he'll start to feel better as he gains friendships.

I'm proud of him. And praying for him. I hope you will too.

Suppertime: Shiitake and Sweet Pea Risotto

Last night Taylor grilled burgers for himself and Nate while Liz and I enjoyed this recipe from Cooking Light. I didn't take my own photo of it this time. Too hungry. And you know? Mine was not quite as appetizing-looking as theirs. Because my risotto was a darker brown color. I think it must have been because of the very rich vegetable stock I used instead of the recipe's chicken stock. But boy! Was it delicious! We accompanied it with roasted and sauteed golden beets. I love to do that: roast the beets in the oven, slip the skin off, slice and then saute in butter.

I visited the chickens again this morning before work. I usually don't do that, but I had some very bland cherry tomatoes that needed to be disposed up. Chickens love juicy, seedy things. So I sliced them in half and took them over to the yogafarm. I was there at 6:15, when the sun was just starting to think about coming up. Obviously the chickens thought I was out of my mind for being up so early. None of them came down from their roosts. They just sat up there an murmured at me. I did feed them this time, since I received instruction from YogiLiz. I'll take some videos of the birds when Bob comes back with the camera.

Giant, Hairless Raccoon

That's what the chickens may think I am.
I went to Liz's and let them out this morning. But I could not figure out where their feeder is, so I didn't feed them (Liz was home, just not up yet). They followed me around, glaring at me and bwaawk bwaawking at me...getting all up in wing at me.
Then I took the one egg they'd laid and left.

Proud Parent of a Soldier

Mensa Boy has that sticker on the back of his car. I don't have it on mine yet. My car is too dirty to stick stuff on right now.

Riley is safely ensconced in Basic training at Fort Jackson. I just received the letter with his address. He's in Delta Company, 1st Battalion, 34th Infantry Regiment. Here is his address:

Pvt2 Porter, Jack R
Company Delta Platoon 3rd
1/34 In Regt
Fort Jackson  SC  29206

Family day is July 28
Graduation is July 29

We can follow his regiment on facebook. Here is the address:
http://www.facebook.com/134AlwaysForward

28 Years? or 20 Years and 11 Months?

Happy Anniversary, Mensa Boy! 28 years ago we got married at 11 o'clock in the morning. It was about this time that one of our groomsmen said that he thought WE were picking up his tux! What a fun day we had.

Every year I ask MB this question "So. It's been 'x' years. How many years does it feel like?" And he always answers the question with a number that is smaller than the actual (some could say he's sucking up!). This morning his answer was "A little less than 21 years."

It seems like that to me, too.

And now we are off for a quick trip to the beach. I can hear him filling the cooler with ice, and he's done most of our packing. Neither of us, when we moved into that roach-infested apartment in Eagan, Minnesota, ever would have dreamed that we would someday be living in sunny South Carolina, heading to the beach for our anniversary.

Love you, Bob.

Supper: Vegetables in Garlic Sauce

VegetablesinGarlicSauce
Originally uploaded by Food Fanatic

From China East, the only Chinese restaurant whose food I will allow the guys to pick up. After Taylor and I spent the afternoon on the football field in the 90 degree heat waiting for the Class of 2010 to GET A CLUE (!) we were not interested in any sort of supper-making.

We are both a little scorched tonight. I have sunburned the tops of my feet. Since Commencement will be outside tomorrow, who knows what we'll eat for supper?

Stay tuned.

Suppertime: Trail Mix

TrailMix
Originally uploaded by Food Fanatic

oh. I'm sorry. Did yesterday's post lead you think I was actually going to COOK supper and photograph it every night? Ain't gonna happen. Most nights, yes. But on nights when I go to yoga usually I just eat leftovers or a sandwich or, in this case, trail mix.

I make this mixture up with a bag of Harris Teeter unsalted dried fruit and nut mix, some roasted salted almonds, and then whatever other dried fruits I have on hand. I make a quart or so of it and we eat out of that all week. Tonight I'm having about 1/2 cup of it with a nice glass of late harvest Piesporter Riesling.

Suppertime: Penne with Chickpeas, Feta and Tomatoes

PenneTomatoesFeta
Originally uploaded by Food Fanatic

I made this recipe from the March 2010 issue of Cooking Light. This is my own photo, though.
The recipe took only about 20 minutes to put together. We had a side of fresh green beans with it to round out a pleasant, vegetarian meal.
I have to say, though, that I should have simmered the chickpeas a little before using them. Canned chickpeas always seem a little too al dente and I've never really done anything about that. I don't know why. I think it's a paradigm I need to shift. I've just always used beans as they are out of the can, figuring they are cooked just right. But the other day I made another meal from a recipe on my new favorite food blog, Herbivoracious, and he also commented on chickpeas being too firm. He suggested simmering them a little before using them. I was much happier with the result. Incidentally, I'll do that recipe again and post it. It was delicious!

This post is the beginning of what I plan to be a daily supper photo. We'll see how long I keep that up. My plan is to shoot whatever my evening meal is each night. I'll give the recipe (or in this case link to the one I used), tell how long to make it, and mention anything else I think you might want to know.

ILHS Class of 2010

Here they are. Well, I'm quite sure this isn't all 144 of them. But here is the Indian Land High School Class of 2010. Many thanks to photog Tim Champion for doing the post processing. He took a photo I thought was a lost cause, put a background on it, and recolored a hideous yellow shirt blue.

This class was much less cooperative than '09. It was seriously like herding cats. And because they are such a rowdy bunch, I kept getting administrators in the way because they were standing too close to the group, trying to mitigate any disturbances that might occur.

So this bunch graduates Friday, May 28. That's five days from now. A lot will happen to me between now and then. I'm cleaning out their files so I can give them a lot of papers to keep, working up grades and transcripts for everybody, shuffling and re-shuffling diplomas. Just a lot of stuff.

In other news: Mensa Boy had a good conversation with an organization that fights human trafficking. They are interested in having him serve on their board of directors. He's pretty excited about that. It's a way he can be involved in this issue without changing jobs or having us move anywhere. Nate has been accepted to Winthrop University for the fall. It'll be sad for him to leave Erskine, but Winthrop is a much larger school with more opportunities. It's also a public university, so the cost will be considerably less (along with the fact that he can live at home).

Taylor is winding up his freshman year and did really well with his Algebra EOC. 91! We were very pleased. And Riley called home last weekend and talked for quite some time about his first week at Basic Training. He was mainly bored, but I'm sure by now the Army has solved that problem for him. For several days he was just waiting in lines a lot and not really doing anything else. "Oh, and they are NOT CAREFUL about how they shave your head," he said. "A lot of guys are BLEEDING around here!" Hopefully we'll get his address soon.

We'll make a trip back to Minneapolis at the end of July.

Strawberry Pie

Strawberry Pie
Originally uploaded by Food Fanatic

Strawberries are in season in South Carolina and of course a quart is not nearly enough. The next step up is a gallon, which is too much to buy and just eat. So I made this strawberry pie. I adapted the recipe from "The New Joy of Cooking."

First, the crust. I made a pat-in-the-crust of:

1 1/2 Cup flour

1/2 tsp salt

8 Tbsp butter, softened, cut into chunks.

2 Tbsp buttermilk

In a food processor, mix the flour and salt, add in the butter. Process til crumby. Drizzle the buttermilk over top, process until everything is wet. (the original recipe called for heavy cream, which I don't have).

Press into a 9-inch pie plate, prick with a fork, and bake for 15 minutes or so in a 400 degree oven.

Filling:

6 Cups cleaned and stemmed strawberries. Puree 2 cups in food processor.

In a saucepan combine:

3/4 Cup Agave Nectar (or 1 Cup sugar)

1/4 C cornstarch

1/8 tsp salt

Whisk in

1/4 Cup water (or 1/2 cup water if using sugar)

Stir in:

2 Tbsp fresh lemon juice

2 Tblsp unsalted butter, cut into pieces

Bring to a simmer over low heat, whisking constantly. Allow to simmer another minute.

In the baked pie shell, arrange 2 cups of the strawberries (cut them into uniform-sized pieces), pour over half the cooked glaze, then the remaining 2 cups of strawberries, and the remaining glaze. Refrigerate until thoroughly cold.

I suspect the original pie, with the refined sugar, has a clearer glaze. I just suspect that.

Mensa Boy & Wanda

Bob&Wanda
Originally uploaded by Food Fanatic

We had a few minutes last night to take photos of the chicks. I'll post more later. Here is a shot of Mensa Boy and Wanda.

Bear & Sheryl

Bear&Sheryl
Originally uploaded by Food Fanatic

This is the closest Bear has gotten to one of the chicks and she's handling it quite well. This is the last chick to receive a name. I think it will be Sheryl. It was Mensa Boy's idea. Of course.

Wisteria

Wisteria
Originally uploaded by Food Fanatic

South Carolina is draped all over with Wisteria now. I know my mom complains all the time about how allergic she is to it, but it doesn't bother me at all. I'd much rather have this than Lilac, which just the mere scent of can send me into paroxysms of sneezing. Lilac doesn't grow here. Aw shuuuucks!

I shot this on the walk into 40-Acre Rock last Friday. I struggled with the greens in Photoshop, but every time I got them looking the way I wanted, the wisteria got odd-looking. Then I remembered the greens actually were kind of yellowish.

Araucana

Here is a link to Willow Hill Araucana Farm in Washington state. My friend the chicken breeder says Amelia is an araucana.

Amelia (Earhart)

Amelia
Originally uploaded by Food Fanatic

Introducing Amelia. She is the first of my 4 chicks to receive a name. That's because she's the first to show us a personality. And that personality is calculating and desiring flight!

She was looking up at me last night when I went to check on them. At least, I thought she was looking at me. But then I realized, as she swiveled her head around, that she was looking at the top edges of the box. Then she just took a little hop, flapped her wings, and flew straight up at me! She came about 4 inches from the top of the box before dropping back down.

I need to ask my friend Rick again what kind she is. We picked out 4 chicks yesterday afternoon. I'll keep them here for about a month and then we'll introduce them to bff's flock. They will live there with her seven.

Our yogafarm is coming along nicely. The beds are all turned and Mensa Boy is finishing framing in the ones that needed it. We'll start planting greens pretty soon, and we'll start the other seeds in pots.

Three more chicks need names.

A Miniature Field of Red

minifieldofredcropped
Originally uploaded by Food Fanatic

Another photo of flowers from 40 Acre Rock. There are little tiny colonies of these flowers everywhere. I had no idea at first what they might be, but then I got to wondering if they might be some kind of sedum?