Welcome to my world...

Let me begin by telling you I’m not a nutritionist, dietician, or Cordon Bleu Chef. I’ve never even worked in a restaurant. What I am is a wife of over 30 years, a mother, and a grandmother who loves to cook. I have, at times, needed to use all “101 Ways to Cook Hamburger”, made tuna casserole and split pea soup until my husband begged for mercy…and had fun doing it.

As times and finances improved, so did my repertoire. I had the freedom to try more exotic fare, like pork chops. By the time the kids were in high school, I had progressed as far as shrimp and crab. Now the kids are all grown up, it’s just the two of us, and I’ve had to re-learn to cook yet again. Of course, trying new foods and new recipes is part of the fun. My motto is “I’ve never met a recipe I didn’t change.”

That’s what this blog is about, sharing recipes, stories and memories. So, enjoy your food, enjoy your life. And most importantly, don’t forget to have fun, playing with your food.

Saturday, September 14, 2013

Feeding Vikings

Watching the Oregon Ducks beat the tar out of the Tennessee Volunteers this afternoon made me a bit homesick for the days when my boys played high school football. 
 In a small town, everybody shows up for games, whether they have kids on the team or not. When the team made it to state, the Tacoma Dome had more Orcas people in the stands then fans from the more local opponent.
   
      For several years, we spent most Saturdays in the stands or on the sidelines at Buck Park, cheering for our Vikings. Often, eagles soared overhead. My husband, like most of the dads, would pace the length of the field, following the action, shouting encouragement. I found I had a better view from the bleachers, with the other moms. Sometimes, we got quite loud ourselves, clapping and chanting along with the pep squad:  "O-R-C-A-S…V-I-K-I-N-G-S…ORCAS (clap clap) VIKINGS (clap clap).
  It's been ten years since our youngest graduated, and my time as a football mom ended. Now, I'm just a fan.
          
There  were no lights on our field, so Varsity games always played on Saturday afternoon, usually starting at 1 or 2pm. When James was playing, we rarely got home before 5 or 6 on games day….hungry and ready to eat. I got into the habit of using the crock-pot, so dinner would be waiting for us, ready to be served up. It's a great feeling, coming home to the aroma of chili, pot roast, or a wonderfully hearty soup. This took a bit of morning time-management, but it was worth it. Sometimes, I got the bread machine out, too.
            This is one of our favorites, especially with homemade bread. The Guinness Stout adds a great richness, and helps to tenderize the meat.


Harvest Stew
       Serve with hot biscuits or fresh bread

1 lb. beef,  lamb, or venison, cut into cubes
⅓ cup seasoned flour
2 tbsp. oil
1 medium onion, diced
3 stalks celery, sliced
2 carrots, sliced
2 -3 medium Yukon gold potatoes, cubed
1 large or 2 medium tomatoes, chopped
1 ½ cups frozen mixed vegetables
Small, whole, fresh mushrooms (optional)
2 cups beef broth
1 - 12oz. bottle Guinness Extra Stout

Place the meat and flour in a bag, and shake to coat thoroughly.

Heat the oil to medium-high in a large, heavy pan. Cook the meat until brown. Place in crock-pot set on low. Add the vegetables Add the beef broth and stir well. Cover.

De-glaze the hot pan with the Guinness, being sure to loosen any bits. Let it boil at least 2 minutes, to evaporate the alcohol. Scrape the pan again, and add the liquid to the crock pot. Stir well. Cover and turn the temperature up to desired cook time.
 
Cook on high 4 to 5 hours, or med/low 7 to 8 hours.
 

Saturday, September 7, 2013

Charlie

           The old man glanced across the pick-up seat at the little girl sitting beside him. She wore faded jeans, a red plaid flannel shirt, and Keds that had once been pink. She was eight years old, and the picture of her mother at that age. Blonde and tan, a tomboy from head to toe. In her lap she held a small, green plastic tackle box.

           It was late summer in central Oregon. An excellent time to take his granddaughter fishing, Hank thought. The water level in the canal had been dropped for the season, leaving the trout trapped in isolated deep holes. It was, almost literally, catching fish in a barrel.
           The pigtailed face turned toward him. “Papa, doesn’t it hurt the worms when you put them on the hook?”
           “Well,” Hank hesitated, unsure what to say, “I don’t think they hurt the way we do. Their brains are too little”
           “But can they swim? It must be scary if they can’t swim. Don’t they drown?”
           “They can breathe in the water,” he explained patiently improvising. He had no idea whether a night crawler could swim or not. It hadn’t occurred to the girl that the worms would be eaten alive by a trout. Grandpa was deciding it would be better to use Powerbait.
He cranked the steering wheel hard left and turned onto the BLM right-of-way. It was a rutted, hard-packed dirt access road, which meandered along, following the canal out into the desert.     
“Look, Papa!” Lucy giggled, pointing, “Look at those funny birds!”
A family of Valley quail marched, single file across the road. Mama was in the lead, followed by a six adolescent chicks, with Daddy bringing up the rear. Lucy was delighted.    
Hank slowed to an idle to let them pass. “They were most likely down at the water hole. Just up a bit is our spot.”
           The old truck rumbled to a stop by the side of the road. There was a bend in the canal here, where the water widened and slowed. This was the fishing hole. Lucy jumped out and slammed the door. They settled down on a fallen log and grandpa set their lines. He fixed the girl up with a baited hook, making sure no worms were injured in the process.
           “Hold down on this button,” he instructed, “then let go at the top of the cast.”
           “I know.” She grinned confidently, “Daddy showed me how.”  With a look of supreme concentration, she swung the pole through the air, the bobber landing with a plop. Hank nodded, proud of her. The child had been practicing.
           They caught four nice pan fish within the first hour. It was the perfect amount for dinner.
            The day warmed. Dragonflies floated on shimmering heat waves. Sometimes, a breeze rippled the water, or raised a dust-devil. Otherwise, all was still.
           When the sun was straight overhead, they went back to the truck. Hank put the tailgate down, and spread the lunch Nana had packed. Lucy munched on her ham sandwich, asking questions about the desert animals between bites. Her grandpa had lived in the area his entire life. He knew all about the wildlife, and loved to share his knowledge.
           “Look at them whistle pigs,” he said, pointing to a prairie dog colony the size of a football field, a few yards across the canal road. “They dig holes to hide in, deep burrows, and then just stand there on the edge and watch. If a hawk flies by, they’re gone just like that.”
           They decided it was getting too hot to fish, so they packed up the gear and started for home. As they bumped along the rutted road, a flurry of activity caught Lucy’s eye. Something had scattered a covey of quail, sending dust and feathers flying. Hank hit the brakes, swearing under his breath, as several birds erupted in front of the truck. They heard the thump of several bodies coming in contact with the vehicle. Lucy leapt out and ran onto the road. Most of the birds were across now, looking flustered. One, however, lay in the road, twitching. “Oh, Papa,” the girl cried. “He’s hurt! Did we do that?”
           “I think he ran into the truck in the dust cloud,” Hank answered. “We should put him down. He can’t survive if he can’t fly. He’d be someone’s supper before nightfall.” Damn birds, he thought could’ve cracked a windshield.
           The bird’s wing was badly damaged. “Can’t we take him home? I could take care of him while he heals up.” The pleading dark eyes were hard to resist. He melted like the marshmallow that he was. He couldn’t deny that the bird was still alive, and didn’t seem to be suffering. He wrapped the wounded quail in a shop towel, laid him in an empty pail, and handed it all to Lucy. “Gives a whole new meaning to a Bucket of Chicken.” He grinned.
           “This is Charlie Quail,” she announced after a bit of thought. “He’ll heal up better if he knows his name.”
           Grandpa nodded gravely, hiding a smile under his mustache.
           Back at the house, Fran found a box for Charlie. They lined it with newspaper and set it in a warm corner of the kitchen. Lucy got a handful of chicken scratch from the henhouse and the water dispenser they used for day-old chicks.
           By the time she was through fussing over the injured quail, dinner was ready.  They ate a fine meal of rainbow trout, baked potatoes, and corn, fresh from the garden. There was blackberry pie and vanilla ice cream for dessert. After dinner, the neighbor kids came to get Lucy for a game of flashlight tag. She brought them in, one at a time, very quietly, to see Charlie. She insisted on slow movements and low voices. The children were suitably respectful. They had all nursed wounded birds. Most had not survived the first night.
           After the children had gone, Fran looked at the little quail. “What do you think his chances are, Hank?”
           “Oh, I’d say about fifty-fifty. He hasn’t died of shock yet. He’s not hurt that bad, but the kid might love him to death.”
           In the morning, Charlie was not only alive, but quite alert. He was up and pecking at the grain when Lucy came down for breakfast. His wing drooped, and he stood on one foot. Hank smiled, watching from behind his newspaper as his granddaughter painstakingly inspected the bird.  
           Days passed, and Charlie continued to improve. “He needs more space,” Lucy complained to her grandma. “How can his wing heal if he can’t stretch it out? I can’t turn him loose until he can take care of himself.”
           Hank and Fran smiled at each other. At least she wasn’t planning on making the thing a pet, they both thought. “We could put him out with the chickens,” the old man offered. “He’d have room, and company, too.”
           “Thank you, Papa! Thank you, Nana!” the girl cried enthusiastically, hugging them, “I’ll go get him set up!”
           That was how Charlie Quail came to live with fifteen white hens. Within hours, he was swaggering around like he owned the place, apparently forgetting about his injured leg. It was clear he felt he was in charge.
           Lucy looked after Charlie with tireless dedication. “For an animal that’s not a pet, he sure gets a lot of pampering,” Hank teased, “He’s getting fat on my chicken feed. You think he’ll be well soon?”
           The little nurse looked thoughtful, “He’s pretty much healed,” she decided, “I think he’ll be ready for release soon.” Evidently, she had been watching Animal Planet.
           The next afternoon Lucy confirmed that Charlie was ready to return to the wild. She put the now docile bird into a crate in her wagon and headed east. When she found a good field, she stopped and opened the box. After a wing-stretch and a feather ruffle, Charlie started pecking at sage seeds. Smiling with satisfaction, the girl returned to the farm.
           In the morning, Fran went to gather eggs. From the porch she saw a small figure on the wrong side of the fence. Coming closer, she realized that it wasn’t a chicken. Charlie had returned.
           Hank and Lucy decided they had released him too near the coop, and he was attracted back by the available food. This time they would go to the mill fields. There were other wild quail there. Two days went by, and there was no sign of the bird. Then, on the third evening, coincidentally at feeding time, Charlie came sauntering up to the hen house.
           “I think you’ve got yourself a pal,” Hank said to his granddaughter, “You better open the gate.”
           Charlie went right in and made himself at home. Strutting along the fence, he inspected the boundary. He was a comic little figure, bopping around with the big white hens. When Fran fed the chickens, he joined right in. Evidently, he intended to stay.
           Vacation ended and Lucy went home, but her grandparents promised to take care of Charlie. After all, the quail had chosen their chickens as his covey.



Thursday, August 15, 2013

Homegrown Tomatoes

            It had been more years than I care to admit since I was able to grow a really good tomato...until now. The cool sea air on Orcas was not conducive to ripening tomatoes, not to mention the deer. I had to pick everything pretty much as soon as it was remotely red...or it was gone. We have "suburban deer" here, we see them in the yard occasionally, but so far all we have lost are some strawberry leaves. I think the rest of the garden is too close to the house for the deer to feel secure.
            We planted our garden with lovely organic starts, also benefitting Jordan's school. At first Laura and the kids were sure that the cucumber was going to die. The little plant was wilted every evening. I assured them that it would be ok. To make sure of it, I cut the bottom off a Mt. Dew bottle and sunk it upside down beside the cuke. By filling it with water a time or two a day, we made sure that the water got down to the roots. So far we have harvested 3 nice sized cucumbers, with many more little pickles growing on the trellised vine.
             The bell peppers are also coming along nicely, having already picked a nice red one. Zucchini too, after many years of failure on the island.
             It's the tomatoes, however of which I am the most proud. We are having a bumper crop. The cherries are coming in clusters sweet as candy. Connor and Jordan eat them as soon as they're ripe, warm from the sun, straight from the bush. Even the beefsteak, traditionally a long season fruit, is ripening now. I've never had luck with beefsteaks, even here in Portland. There is something to be said for the new organic hybrids.
            To quote the song "there's just two things that money can't buy...and that's true love and homegrown tomatoes."
     
Simple Greek Salad

2 or 3 perfectly ripe tomatoes, seeded and cut into chunks
1 large cucumber, cubed
1 small jar pitted Kalamata olives
1 small sweet onion, coarsely chopped

Combine all the veggies. Toss with a drizzle of extra virgin olive oil. Serve chilled.


Sunday, August 11, 2013

Too Much Zucchin, Again?

                Nearly all zucchini growers have had the problem of over-abundance. It's just a fact of life. They grow so fast, and the succulent young stage passes so quickly that it's hard to stay ahead. No matter, the older ones can be turned into bread or relish, or frozen for later use. There's always enough to go around, and we're more than happy to share with our friends.
              During spring-fever gardening time, it's easy to get carried away, and plant waaaaay too much. I was once guilty of planting TWELVE hills of zucchini. My friends stopped taking my calls during August, and most of September. After a lot of years with too much, I finally wised up, and decided to grow just one or two hills. We still had plenty, and I became much more popular in the neighborhood.
             I never had luck growing zucchini on Orcas. I don't know if it was my location, the salt air, or what. All I know is that it's embarrassing for any gardener to admit that they can't grow zucchini. Back in a regular "Zone 8", I'm back! But I didn't over do it. This year we have one very large plant, which strangely, seems to have produced a few small yellow crooknecks along with the lovely green zucchini. So far, we've grilled some, sautĆ©d some, and had a batch of pancakes. I'm hoping to have enough for relish later in the season. Laura made some zucchini bread yesterday, and most of it is already gone!
              Here are two of my favorite ways to use the succulent little squashes. An oversized almost-got-away can be used for the relish, just be sure to remove all the seeds before grinding.         
        
Zucchini Relish 
Makes 7 pints
 
Grind and let stand overnight:
10 cups zucchini                                               
4 cups onions
5 tbsp. salt
 
Next morning, drain and rinse in cold water.

In large pan, combine with:
1 each, red and green bell pepper, ground
2 ¼ cup cider vinegar                                       
3 ½ cup sugar
1 tsp. nutmeg               
1 tsp. dry mustard
1 tsp. turmeric
                
Boil together until relish darkens, stirring constantly, about 20 - 25 minutes. Fill jars while boiling hot and screw on appropriate rings and lids.
  
Process in hot water bath 10 minutes. Remove and allow jars to cool out of any draft. Listen for the "pop" of the lids sealing. Check for seal when completely cool, at least 12 hours. Refrigerate or re-process with new lids any that did not seal. Refrigerate after opening.

********
 
Zucchini Pancakes  Savory, not sweet!
Heat oven to 300F
 

4 medium zucchini
2 tbsp. grated onion
1 large egg, beaten
1 tbsp. mayonnaise

½ tsp. mixed Italian seasonings
salt and pepper to taste
1 tsp. baking powder sifted with 2 tbsp. flour
3 tbsp. oil with 1 tbsp. butter for frying,
Seasoned tomato sauce or pre-made spaghetti sauce
Parmesan cheese

 
Grate zucchini (if the skin is tender enough to puncture with your fingernail, leave it on, otherwise, peel). A food processor or electric grater really speeds up the process. Place in a colander and allow to drain  for about 30 minutes, shaking several times. Pat dry between paper towels. In a large bowl, combine first four ingredients. Add seasonings and stir well. Blend in flour mixture, adding more flour as needed until a soft batter is formed.

Heat oil and butter in a heavy skillet on medium-high. Scoop batter by ¼ cup and drop carefully into the hot oil. (In a 12" skillet I do 4 at a time.) Fry until slightly set, turn and flatten with the back of a spatula. Continue cooking, turning as needed, until brown on both sides. Remove to lightly greased baking sheet in oven to keep warm and cook thru. Keep in single layer. Repeat with remaining batter.
 

Serve topped with tomato sauce and parmesan  cheese.
  

Seasoned Tomato Sauce:
1 - 15 oz. can tomato sauce
½ tsp. sugar
¼ tsp. granulated garlic
dash each of dried basil flakes, marjoram, and oregano

Combine and heat  through.

Tuesday, July 30, 2013

The Sweetest Onion in the West

            The best and sweetest onion in the Northwest, the Walla Walla is only available for a short time each year. Their high sugar content is what makes these huge yellow onions so perishable. It’s also what makes them so succulent. My dad used to eat them like apples.
             Even here in Oregon, the legendary Washington State onion is available everywhere. Burgerville and other restaurants feature Walla Walla onion rings, and I've seen them in every grocery store. Winco has 5lb. bags for under $3. That's enough for rings, burgers, kabobs, or a pot of soup. I make a batch every year, even though it's not really soup weather this time of year.
            The first time I made it for the grandkids, aged 2 and 5 at the time, I was afraid the flavor might be too strong for them. It wasn't. They both loved it. I usually serve the soup topped with a slice of toasted French bread (fresh from the Safeway bakery) and melted cheese. This year, since acquiring a bread machine (a gift from my wonderful son-in-law, Jimmy) the fresh French bread will come straight from our kitchen.
           This is my version of the classic French onion soup.

SWEET ONION & BACON SOUP
4 or more generous servings
 
4-6 large Walla Walla sweet onions, coarsely chopped
6 strips of bacon
6 cups beef broth 
1tbsp. Worcestershire sauce
1/4 cup red wine 
Salt and pepper
1 large bay leaf

Toasted baguette slices
Sliced provolone, mozzarella or Jack cheese
Trim excess fat from bacon and cut into thin strips. In a heavy pan, cook the bacon pieces until nearly crisp on medium-high heat. Add onions. Brown slowly until caramelized, 15 to 20 minutes, stirring frequently to prevent scorching.

 Add wine and allow alcohol to evaporate, about 3 minutes. Stir in broth. Season with salt, pepper, bay leaf and Worcestershire sauce to taste. Reduce heat and simmer 1-2 hours to allow flavor to develop. Remove the bay leaf before serving.
Top each baguette slice with a slice of cheese. Place under the broiler for a minute or two, until cheese is bubbly. Pour hot soup into serving bowls and top with a cheese toast. Garnish with a sprinkle of parmesan or paprika, if desired.

Friday, July 12, 2013

The Recipe That Changed My Life

 

            When I was a teenager I was heavily involved in 4-H with dogs, horses, textiles and food preparation. As a junior in high school, I lived for the summer activities of horse and dog shows and county fairs. My first, and so far only, venture into competitive cooking came when I was sixteen. My best friend and I decided we would enter not only the baked goods category, but also a class titled "Plan a Meal".  The object was to plan the menu for a nutritious dinner, including an appetizer course and dessert; create a table setting appropriate for the meal, complete with centerpiece; and last, but not least, actually prepare the entrĆ©e.
            I had discovered a dish in the "Joy of Cooking" called Braised Pork Chops Creole. Having made it for my family several times, I decided that this would be my entry.  The day of the competition, I got up early and prepared everything. It had occurred to me earlier that I would have to transport the saucy dish from home to the fairgrounds. Borrowing mom's crock-pot seemed like a great way to keep the stuff hot.
            I arrived at the fairgrounds purposely early. There would be plenty of time for everything to re-heat. Plugging in the crock-pot, I went on about my business. When it was time for judging, I returned to my station. My place setting had earned a blue ribbon (top 10% in the 4-H world) and my menu a red. Apparently, I went a little heavy on the starch, and a little light on the green leafy vegetables.
            Now it was time for the judge to taste my dish. She sat across the table, a stack of small paper plates and plastic utensils at her side. An older lady, she had an air of friendly intimidation. Confidently, I lifted the lid to my creation. To my horror, the entire top was a pool of grease. Not knowing what else to do, I gulped and served up a portion, carefully trying to dip the sauce from the bottom. Thankfully, Madam Judge was kind. She rated the flavor of the meat as excellent, also the texture and tenderness. However, the sauce was ruined. She suggested that next time I remove the bone from the chops, and trim all possible fat.
            I didn't earn a ribbon, but I did learn something. I had not realized how much fat was hidden in the chops. I'd always served them right away, so the excess had stayed hidden within the meat. The additional heating time spent sitting in the crock-pot had released it into the sauce. Though a mildly embarrassing lesson, it was a valuable one. I have been diligent in my trimming, and always bone the chops in this dish.
            Shortly thereafter, I met my future husband. One Saturday, when we had been dating for about three months, he came over to help my Dad build a fence. I cooked dinner that night, and made Pork Chops Creole. Years later, he said that was the night he knew he wanted to marry me someday. So even in the last quarter of the twentieth century, the way to a man's heart was through his stomach. I imagine it still can be. Here it is, almost thirty-four years later, and it's still a favorite.
            For a really fabulous version, use smoked pork chops.

Creole Style Pork Chops
                
Serves 4
4 center-cut loin pork chops, boned and trimmed well
½ cup flour seasoned with pepper, onion powder, garlic powder and paprika
1 med. onion, thinly sliced
1 green bell pepper, cut into thin strips
2 stalks celery, thinly sliced, optional
1 - 15oz can diced tomatoes, with liquid
1 - 6oz can tomato paste
3 tbsp. olive oil

Combine tomatoes and tomato paste, and stir until well blended. Pour a little of the sauce in the bottom of a greased 2.5 liter casserole. Fold the vegetables into the rest. Add a little water if necessary.  Set aside.

Trim chops of all excess fat. Rinse and pat dry. Place seasoned flour in a plastic zipper bag. Shake chops in flour, one at a time.

Heat oil on medium high in heavy skillet. Brown floured chops until golden. Remove from heat. Lay browned chops on sauce in casserole dish. Pour vegetable-tomato mixture on top of the meat.

Bake at 350° for 1 hour, or until thickest part of chop reads 165°. 
Serve on a bed of white/wild rice blend, with a green salad.

Variation:

Use 4 fully cooked, smoked pork chops. Remove the bone, if present, trim excess fat, and reduce the baking time to 45 minutes or until vegetables are tender.

Tuesday, July 2, 2013

Saturday Night in Paradise

The backyard barbecue has always been a large part of summer for our family. Being natives of the rainy Pacific Northwest, we learned from an early age to take advantage of any sunny weekend. This made for some very spontaneous parties. Often put together on a whim, the menu varied incredibly. Sometimes, especially on a Friday evening after work, we would do a “bring your own” scenario. Whoever was hosting the event would provide condiments, chips, a side dish or two, and the barbeque to cook on. Friends and their kids would come over, and bring whatever grill-able meat they happened to have on hand. This ranged from hotdogs, burgers and brats to pork chops, ribs or steak. Strangely enough, chicken didn’t happen that often. These days, the parties are at my daughter and son-in-laws house, and with our crazy schedules, can happen any day of the week. 

When there is actual planning involved, our patio parties are even better. Sometimes a freshly caught salmon or trout, or a couple of smoked chickens. A butterflied leg of lamb marinated for a couple of days and grilled to a medium-rare perfection, was my mother-in-law’s specialty. Pricey, it was a treat usually only she prepared. There would be fresh tossed salad from our garden, pineapple baked beans, homemade pasta or potato salads.
 
Cascade Lake trout on the grill
I admit, I have been known to buy “deli” potato salad and doctor it up to taste more like homemade. Just add a couple of chopped hardboiled eggs, some diced sweet or dill pickle, and a little extra mayo. I never try to pass it off as my own, although I didn’t volunteer the information. If anyone asks, I cop to it. Beverages range from ice tea, soda and milk, to wine coolers and beer. The kids play on the lawn as the sun goes down and the citronella candles are lit. The pungent fragrance of the candles mingles with the aroma of briquettes and barbeque.  Laughter, music and conversation drifted on the breeze, the sounds of Saturday night in paradise.

Grilled Leg of Lamb
1 leg of lamb, boned and butterflied (the meat cutter at your supermarket can do this)
2 cups Italian salad dressing
2 cloves garlic, peeled and crushed
1 package BƩarnaise sauce mix, prepared

Trim the excess fat from the lamb, making sure to remove all the “silver skin”. Place in a shallow baking dish. Rub both sides with crushed garlic. Pour the dressing over the meat. Cover and marinate overnight.

Grill over hot coals or gas, turning several times until thickest part of roast is done to medium-rare. Rest for 10 minutes before cutting. Slice thinly across the grain.
Serve with BƩarnaise sauce on the side
 

Tuesday, June 25, 2013

Summer at Detroit Lake


When our kids were young, our favorite vacation destination was Detroit Lake, Oregon. The reservoir is large and deep, with incredible trout fishing. Kane's Hideaway, where we launched our boat, offers moorage and boat rentals, as well as a small store that sells bait, tackle and other gear. The upper story holds Kane’s Tavern, serving up wine and beer, and offering live entertainment. They're only open May 15th thru September 15th, closed during winter.  The tavern's deck overlooks the lake, and is a great place to sit and watch the sunset.
 
One year, at the last minute, we decided to spend Fourth of July weekend at the lake. Not surprisingly, without a reservation,  there was not a campsite to be found. Fortunately, there was a cancellation at the Lakeside Hotel, a tiny, mom and pop operation, just a stones throw from the marina. (Unfortunately, it no longer exists, having been replaced by The Lodge at Detroit Lake.) It was more like staying at someone's cabin than a hotel. The kitchenette was well equipped, with a full size fridge to hold the day's catch. Every morning, we found a fresh container of night crawlers on our doorstep, compliments of management.

Our boys each caught a nice rainbow trout their first time out. Dad showed them how to clean a fish, roll it in cornmeal and fry it in bacon grease. Beaming, they presented their catch at the dinner table, offering to share. We had a bite each and then left the boys to enjoy their feast. Our daughter thought the fish was delicious, but not worth the work of catching it. At eleven, she was just too grown up to handle worms. She preferred to spend her time sunbathing on the bow of the boat (with me, another confirmed non-worm person).
 
Just in case the fish weren't biting, we always brought something good for dinner. This recipe came from a friend that used to prepare it in the galley of a sailboat. A simple, tasty casserole, it travels well and reheats easily. The only catch is that you need an oven, at least the kind that sits on a camp stove.

Do-Ahead Chicken Pie
Heat to 350°, if using a real oven

1 box chicken flavor stuffing mix
2 cups cooked, cubed chicken (canned chunk chicken works fine)
1 can mushrooms, drained
1 can peas and carrots, or mixed vegies, drained
1 can cream of chicken soup
½ can water

Prepare stuffing per package directions. Set aside.

Combine the soup with water and mix well. Add chicken and vegetables. Mixture should be quite thick. Pour into a greased or non-stick 2-quart baking dish. (For camping, I use a small, enameled metal roaster. It's virtually indestructible and has a lid.)

Spread the stuffing evenly over the top to form a "crust". Cover. Heat slowly, 20-30 minutes or until hot.
 

Wednesday, June 12, 2013

A Day of Parties

Last weekend was my grandson Connor's fourth birthday. He had asked for a "knight and princess" party (the princess part was his mom's idea, since there would be some girls), so that became the theme. Fried chicken, corn-on-the-cob, watermelon and corn muffins were the feast of the day, with plenty of Capri Sun and bottled water. The weather that afternoon was perfect, special ordered for the day, although Connor's dad was a bit too warm in his knight costume. After games and snacks, there was a knighting/"princessing" ceremony, complete with inflatable swords and plastic tiaras.
  

 A parade down the cul-de-sac was followed by the slaying of the dragon piƱata. As usual, Laura outdid herself with the cake. A knight needs his castle, and that's just what she created. Four tiers high, the strawberry cake was frosted with chocolate icing and embellished with Hershey nuggets and M&Ms. The turrets were built from ice cream cones. Just in case the cake was not large enough, she added a tower of lemon cupcakes.


Since Lloyd and Terri were up visiting, and most of the family would already be at the house, Laura decided to have Terri's baby shower that evening. Melanie brought her Pampered Chef expertise and some cool tools to make an amazing cucumber-lime dip and veggie platter, with a chocolate lava cake for dessert. Along with spinach dip, a fruit tray and sparkling tropical punch, the dining room table was full of girl-food. The men, evidently still hungry after the afternoon's festivities, descended like a herd of locusts and helped us with the leftovers. Everyone got plenty to eat, and Mel's party games had us all laughing hard.

I tried a new recipe for the shower, and it was a hit. I can only imagine how good it would be with real crab.

Crab Puffs
Makes about a dozen
Heat oven to 375f

1 can butterflake crescent rolls
1 - 8oz package of Krab
1/2 cup finely shredded sharp cheddar cheese
2 tbsp. mayonnaise
1/4 tsp. onion powder or 1/2 tsp. dried minced onion
Salt & pepper to taste

Chop the krab coarsely. Combine krab, cheese, mayo and seasonings. Set aside
Unroll the crescent dough and seal up the perforations. Cut into 12 equal rectangles.
Place about 1 teaspoon of filling in the center of each rectangle. Fold in half and seal the edges, ravioli style.

Place 1 inch apart on an ungreased cookie sheet.

Bake at 375 for 14 minutes, or until golden brown and crispy. Serve warm.
 

Saturday, June 8, 2013

Deer Wars (My quest for the perfect tomato)

 
            A couple of years ago, I decided to feed my tomato obsession by starting all my  plants from seed. I decided on two varieties, my favorite, Siletz, and a new one that promised "Beef Steak size" tomatoes on a short season plant. I don't remember what that one was called. I started out with twelve plants, eight Siletz and four of the other variety.
            Mid-February found my kitchen windowsill covered with peat pots under a plastic cover. By March first, the cover came off and the grow light was added. On April fools day, I moved the little plants into small pots on the kitchen table, hanging the fluorescent light above. I dreamed of a greenhouse....
            The first weekend of May was The Day. The plants, now lush and nearly a foot tall would be moved to their final outdoor home. I had been hardening the plants off for the past week, moving them outside during the day, back in at night. The last two days, they had stayed out overnight. Tenderly, I tucked each root ball into the garden bed, surrounding each with a wire cage for future support. I studied the work with satisfaction. My hands held the faint fragrance of foliage and soil, and my back was a bit stiff. The first weekend in the garden was always hard and getting a little harder each year. 
            My teenaged children teased, "Mom is it really worth all this effort? You can buy tomatoes."
            I just smiled, "Not like these, you can't. Nothing tastes like a homegrown tomato."
            As spring turned to summer, the garden thrived. Peppers, cabbage, squash and beans all shared the sunlight with the tomato plants. Small green marbles turned into golf balls, then tennis balls. I watered, weeded, fertilized and mulched. My sons could mow the lawn, but I was very protective of my garden, my pride and joy. The tomatoes in particular were my babies.
            One morning I stepped through the gate to be met by twelve green sticks, plants eaten to nearly nothing. One had a single green globe dangling from the top branch. The beans were all but gone, each cabbage nibbled. Deer!
            Seeing tracks, I saw that the culprit had invaded by going under the deck. This was about two feet off the ground, with a narrow opening next to the steps. It had to wriggle along for ten feet to get to the garden. I was near tears. "All I ask for is this little patch of ground," I sighed in frustration. "The deer can have the other two acres, the whole rest of the island, even!"
            My husband hugged me sympathetically and patched the access point. Three of the plants still had some foliage. It was too late to start more from seed, so I replaced the rest from the nursery, supplementing with Early Girl. The beans were replanted and the cabbage trimmed.
            A couple of weeks passed, and the old tomatoes grew new leaves. The new tomatoes bloomed, the beans sprouted and the cabbage recovered. Again, I started having visions of a bountiful harvest. One night the garden gate was left unlatched. The next morning the bell peppers were eaten and four tomato plants were gone. This time I did cry. By now, the replacement variety didn't matter, I was determined to have a crop. Whatever was available at the Farmer's market would do. I had at least four different kinds in the garden, and I didn't care. I even had a grape tomato in a pot on the deck, just in case. Each morning I checked the perimeter of the fence. Each evening I made sure the gate was secure. A pellet rifle was placed strategically near the door, just in case.
            Our security measures finally worked. Summer wore on and fruit was set. The original three plants bloomed. By mid-August, there were about a dozen yellowish balls per plant.
            September came and the tomatoes began to ripen at last. Much of the fruit would never get past the green stage. Not nearly the bumper crop that I had envisioned when I started the seeds.. There would be no homemade sauce this year. There would only be enough for some salads, and maybe a bowl or two of fresh, spicy salsa.
            As I picked the last ripe, flavorful tomato in mid-October, I remembered the children's teasing and wondered if it was indeed worth the effort. Yes, I thought later, admiring the ruby red slices on a blue china plate, it was worth it. You really can't beat a homegrown tomato…and there's always next year for that stellar crop.
            Here are two of my favorite late summer salads, based on tomatoes, of course.
 
Tomato Salad  Marinate for several hours or overnight
Layer in the following order:
Perfectly ripe tomatoes, Sliced ¼ inch thick
Thin slices of sweet onion, red or yellow
Sprinkle with garlic powder, pepper and fresh chopped basil (or parsley)
Drizzle with 1½  tsp. good wine vinegar
Followed by 1 tbsp. of extra virgin olive oil
Sprinkle with freshly grated parmesan cheese, if desired

Cover tightly and chill.
Just before serving, garnish with fresh basil leaves
 
Gazpacho Salad                 A Make-Ahead Salad that travels well.     
About 4 servings

½ cucumber, seeded
2 ripe tomatoes, seeded
1 green bell pepper, seeded
½ red onion, peeled
4 ribs celery
3 tbsp chopped fresh cilantro leaves or parsley
1 tbsp red wine vinegar
1 lime or ½ lemon, juiced (or 1 tbsp. lemon juice)
1 - 2 tsp chili sauce, mild to hot as desired
¼ cup extra-virgin olive oil
Coarse salt and freshly ground black pepper

Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing over the salad and toss. Season with salt and pepper.  Can be made a day ahead if kept tightly covered and chilled