We woke up this morning to gray skies and the weather forecasters warning that the streets would soon be "slick and hazardous" due to a snowstorm moving into the area. Our usual Sunday morning rush to get everybody ready for church became a slow gathering around a warm, crackling fire in our pajamas. With the unexpected gift of relaxed family time, I was able to make Buttermilk Pancakes topped with Blueberry Compote. Here are the recipes. As with all of my recipes, everything is preservative free. Note: I like to make the compote first and keep it warm while I am making the pancakes. We also like to put a little fresh whipped cream on top of the pancakes and blueberries to further enhance the yummy goodness.
Buttermilk Pancakes
2 eggs
1/4 cup vegetable oil
2 cups buttermilk
1/4 cup water
2 cups self-rising flour
2 Tbsp sugar
In a mixing bowl, beat the eggs gently then add the oil, buttermilk, and water. Mix well. Add the flour and sugar and stir until the batter is well mixed and almost smooth. Let the batter rest while preheating a griddle to 350 degrees. Pour the batter onto the griddle in 4-6 inch circles. When the top of the pancakes are bubbly, turn them with a large, thin spatula. Continue to cook the pancakes until the second side is golden brown then remove them to a serving platter.
Blueberry Compote
2 cups fresh or frozen blueberries
1/4 cup sugar
2 tsp lemon juice
1/4 tsp cinnamon
1/4 cup + 2 Tbsp cold water
1 tsp corn starch
In a small saucepan, combine one cup of the blueberries with the sugar, 1/4 cup water, lemon juice, and cinnamon. Cook over medium heat for 10 minutes. Add the second cup of blueberries and cook for another 10 minutes. In a small cup, combine the 2 Tbsp cold water and the cornstarch until smooth. Stir the cornstarch solution into the blueberry mixture and cook for another minute or two until thickened.
Sunday, November 24, 2013
Friday, November 15, 2013
Cleaning the washing machine without chemicals...
http://www.savvysugar.com/How-Clean-Your-Front-Loading-Washing-Machine-30510521
Sunday, October 13, 2013
Three for Three on New Fall Recipes
Tonight I tried three new recipes at dinner - a risky prospect when a ravenous throng of family members is counting on some tasty nutrition. I went shopping just yesterday and the pantry is full of cereal. I knew that if the recipes weren't up to par, I could set out bowls, milk, spoons, and various forms of nutrient enriched grains for the gang and then hide behind my locked bedroom door.
First of all, I made some Braided Italian Herb Bread. I made a couple of changes to the original recipe in that I chose to use Italian Seasoning instead of the three different herbs (oregano, basil, and marjoram). I also forgot to do the egg white wash. If I made the recipe again, I would still use Italian seasoning because that was easier than the separate herbs. I might also use all white flour although I did feel like a better mom for feeding my family something with whole wheat flour in it. I would also double the recipe. Bread this tasty goes fast when feeding a hungry crowd.
I also made Spaghetti Pie. I had made a spaghetti pie many years ago but had lost my recipe. I found this one on the internet with a 5-star rating and decided to give it a try. It was delicious and made 2 pies which was plenty for even my big group. My oldest son asked what I was making and when I told him, he asked why I didn't just make regular spaghetti. He understood after one bite of the pie. It was flavorful, filling, and satisfying to the palate with the varying textures. The suggestion to add onions and basil to the meat had me doubting but I am glad that I added these ingredients. The flavors were very robust and provided a separation of flavors that made the flavor of the meat very distinctive. I chose to use cottage cheese instead of ricotta cheese. Next time, I need to remember to drain the cottage cheese first. While the pie was quite good, there was a little bit of "juice" in the bottom of the pan that made the pie not serve up as neatly as I would have liked. The best thing about this dish was that I already had everything in my pantry except for the cottage cheese. I always buy the parmesan and mozzarella cheeses in bulk and then separate them into smaller portions for freezing.
Pumpkin was on sale when I was at the market this week so I bought some, thinking I might make some pies. Since I started cooking late in the afternoon today, I knew that a pie would not be cooled and ready to eat in time for dinner. I found a recipe for Pumpkin Spice Cake on Pinterest. The spices in the cake made the whole house smell like Fall while it was baking. It also looked gorgeous when I put it on the cake plate and poured the cream cheese glaze on top. This recipe is a keeper just as it is written. I chose to use the granulated sugar instead of flour to make my non-stick coating on the cake pan. The sugar tasted wonderful! I would not recommend the flour. Several of my family members ate 2 slices of cake even after they had eaten the main courses. (Pumpkin is a healthy gourd so I just decided extra slices of cake meant a greater intake of nutrients....Maybe??)
It's not often that three new recipes yield good results. All of these recipes used preservative-free ingredients and standard pantry items which made the dinner healthful and inexpensive. The cereal can stay in the pantry for another night when my luck is not as good.
First of all, I made some Braided Italian Herb Bread. I made a couple of changes to the original recipe in that I chose to use Italian Seasoning instead of the three different herbs (oregano, basil, and marjoram). I also forgot to do the egg white wash. If I made the recipe again, I would still use Italian seasoning because that was easier than the separate herbs. I might also use all white flour although I did feel like a better mom for feeding my family something with whole wheat flour in it. I would also double the recipe. Bread this tasty goes fast when feeding a hungry crowd.
I also made Spaghetti Pie. I had made a spaghetti pie many years ago but had lost my recipe. I found this one on the internet with a 5-star rating and decided to give it a try. It was delicious and made 2 pies which was plenty for even my big group. My oldest son asked what I was making and when I told him, he asked why I didn't just make regular spaghetti. He understood after one bite of the pie. It was flavorful, filling, and satisfying to the palate with the varying textures. The suggestion to add onions and basil to the meat had me doubting but I am glad that I added these ingredients. The flavors were very robust and provided a separation of flavors that made the flavor of the meat very distinctive. I chose to use cottage cheese instead of ricotta cheese. Next time, I need to remember to drain the cottage cheese first. While the pie was quite good, there was a little bit of "juice" in the bottom of the pan that made the pie not serve up as neatly as I would have liked. The best thing about this dish was that I already had everything in my pantry except for the cottage cheese. I always buy the parmesan and mozzarella cheeses in bulk and then separate them into smaller portions for freezing.
Pumpkin was on sale when I was at the market this week so I bought some, thinking I might make some pies. Since I started cooking late in the afternoon today, I knew that a pie would not be cooled and ready to eat in time for dinner. I found a recipe for Pumpkin Spice Cake on Pinterest. The spices in the cake made the whole house smell like Fall while it was baking. It also looked gorgeous when I put it on the cake plate and poured the cream cheese glaze on top. This recipe is a keeper just as it is written. I chose to use the granulated sugar instead of flour to make my non-stick coating on the cake pan. The sugar tasted wonderful! I would not recommend the flour. Several of my family members ate 2 slices of cake even after they had eaten the main courses. (Pumpkin is a healthy gourd so I just decided extra slices of cake meant a greater intake of nutrients....Maybe??)
It's not often that three new recipes yield good results. All of these recipes used preservative-free ingredients and standard pantry items which made the dinner healthful and inexpensive. The cereal can stay in the pantry for another night when my luck is not as good.
Friday, October 11, 2013
When a part of our world stops...
Death's knock comes to the door of all and leaves in its wake the family and friends who must continue to function in their everyday lives. For the grieving, it seems that everyone should stop whatever they are doing, all activity should be suspended, and somehow, the world should just stop.
I have experienced loss repeatedly in my life. Now I am at an age where I must stand by and watch helplessly as I see others lose loved ones. Those left behind seek comfort in various forms and while the sorrow may abate for short periods, it often rears up and strikes a disabling blow at unexpected times and places. The survivors must try to strike a bargain with grief that allows them to hurt - but only enough to resume functionality.
This poem came to me today as I learned of the death of my friend's son. (Surely we are still friends despite the miles and time between us). I remember how it feels to lose someone - no, not how it felt - how it feels. While the passage of time makes living and going and doing more possible, the grief is palpable and bubbles just below the surface of carefully checked emotions.
Please know that you are not alone my friend. There are others like you all around who are doing their best to "stay strong", "keep going", and "move on" as everyone tells us we should. Even though a part of our world has stopped, there is hope, there is still joy to be found in living, and there is love that never, ever ends.
My world has stopped
Yet the earth continues to spin.
My heart is shattered into tiny, sharp fragments
Yet blood continues to course through my veins.
My tears have all been cried,
Yet sadness remains my unshakable companion.
My mind feels dull and heavy
Yet the memories we made come rushing at me faster than I can grasp them.
My emotions are blunted and spent,
Yet my love for you continues to grow every moment.
My appetite has vanished
Yet I hunger for just one more talk with you.
My time with you has ended
Yet eternity's promise endures forever.
I have experienced loss repeatedly in my life. Now I am at an age where I must stand by and watch helplessly as I see others lose loved ones. Those left behind seek comfort in various forms and while the sorrow may abate for short periods, it often rears up and strikes a disabling blow at unexpected times and places. The survivors must try to strike a bargain with grief that allows them to hurt - but only enough to resume functionality.
This poem came to me today as I learned of the death of my friend's son. (Surely we are still friends despite the miles and time between us). I remember how it feels to lose someone - no, not how it felt - how it feels. While the passage of time makes living and going and doing more possible, the grief is palpable and bubbles just below the surface of carefully checked emotions.
Please know that you are not alone my friend. There are others like you all around who are doing their best to "stay strong", "keep going", and "move on" as everyone tells us we should. Even though a part of our world has stopped, there is hope, there is still joy to be found in living, and there is love that never, ever ends.
My world has stopped
Yet the earth continues to spin.
My heart is shattered into tiny, sharp fragments
Yet blood continues to course through my veins.
My tears have all been cried,
Yet sadness remains my unshakable companion.
My mind feels dull and heavy
Yet the memories we made come rushing at me faster than I can grasp them.
My emotions are blunted and spent,
Yet my love for you continues to grow every moment.
My appetite has vanished
Yet I hunger for just one more talk with you.
My nights are short and sleepless,
Yet I constantly dream of being with you.My time with you has ended
Yet eternity's promise endures forever.
Friday, September 27, 2013
Muffin Fail -sort of
Today I made the Pioneer Woman's Orange Marmalade Muffins. I made them exactly as the recipe directed except I left off the wheat germ. They are delicious BUT the recipe says it makes 12 so I filled my little muffin cups over the top thinking that the muffins must not be the kind that rise. (Not much critical thinking going on here, folks). What I got was a big, tasty mess! The muffins DID rise and covered the top of my muffin pan then dripped all over the bottom of my oven. (Orange marmalade doesn't smell that great when it's burned on to the bottom of an oven). Nevertheless, breakfast was made and now I think I'll enjoy a muffin and some milk - then, I'll go clean the oven ;-(
Trying again...
This is my third time to try setting up a blog. Third time is a charm, right? The first one was the one where I stuck my toe in the water and backed out. On the second one, I jumped right in with both feet but stopped swimming. Now, I can't find that blog. I guess it's somewhere at the bottom of the lake. So, here we go again. I wanted my own place where I could post whatever I want - including what I had for dinner if it strikes my fancy.
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