Rosemary's hair cut

Rosemary got a haircut today.  A few years ago Glenda and Joe brought us a small potted Rosemary plant.  We stuck it in this big, and I mean big, pot with some other plants and look what happened.  She got a major haircut this morning because it takes two or three men to get this into the conservatory for the winter.  I have hung bunches of Rosemary everywhere.  It looks like I am warding off evil spells.

Today, another thing I am doing is putting together another Chat book.  It is so much fun.  The books are $8. a book with 60 pictures in each book.  They are raising the prices some time this month and they should because they are worth a bit more.  I can't wait to get the ones that will be from New Orleans (for my birthday celebration) early in November. For some reason we are looking forward to that trip more than usual.  Writing of trips Nate has bought a back pack that is enormous.  You could carry two or three babies in that thing.  He is preparing for his 3 month wander lust trip(S)

We are starting to put the outdoor things away and the pool will close at the end of October.  It's sad then, but there is the joy of spring ahead. Another glorious day at Many Branches today.

Chatbooks...journaling with pictures

This is a new brownie copper baking pan that I got yesterday.  It does a beautiful job.  The brownies slip right out with no grease.  Don't put these copper pans in the dishwasher.  I think that is where the mistakes happen. $9. at Ollie's.

I heard about Chat Books and that very hour I was on the computer looking for the site.  It was found the first try and so easy to use that I had 21 books ready in less than fifteen minutes.  I was flying by the seat of my pants and there are things I will change the next go, but for $8. a book these will be read and reread for years to come.  Once I found out how to choose the covers and how to write the descriptions under the pictures I could not wait to add to the pile that arrived in less than a week. I got soft covers, but hard covers are available too.  Beth and I are taking these to my 80th birthday celebration in New Orleans so the 'girls' can have a look at this new discovery.  My advice is take your time (I did not) and discover all of Chat Books offerings.  They are eager to help and fast on the draw.  I am really impressed.

Clotted Cream

When I saw this recipe on Pioneer Woman's site, rushes of memories good and bad at the same time rushed in.  After teaching 30 years I went into antiques in a big way.  I had been writing books and collecting heavily since the early seventies but when I got a taste of buying to sell and to research for my books, I started traveling every other month to London and Paris.  Coming home on the plane from London they always gave me a scone, clotted cream, and jam of some sort.  Now I loved this combination with a passion usually reserved for beef stew.  But, there is so much involved in coming home with 15 to 20 boxes and trunks filled with antiques, the thought of customs, the question will all the parcels arrive, and if they arrive how much damage can I assume will be there when I open the container?  That is what kept me from eating the treat right away.  I had no appetite until I was on the connecting flight home. I had nearly the same worries, but being back in America I knew I could get help of some kind. So, I usually carried the scone treat with me until I could eat it in peace.  Now I am not sure I could get in the country with a scone, clotted cream, and jam.  There is certainly a regulation against those dangerous combinations written someplace...let alone get into the country with 15-20 boxes and trunks.  Glad I did it, glad it's over.

Clotted cream  (it's hard to find in the stores and expensive) but this will certainly do.

4 ounces of cream cheese at room temperature
1/2 cut room temperature butter
1/2 cut sour cream

beat the cream cheese first
add butter to cream cheese and beat again
add sour cream to the cream cheese and butter and beat until smooth

How easy will that be?  

Vegetable beef soup

There was just enough stew left last night to turn it into a vegetable beef soup with tiny pasta floating around in the goodness this morning.  I'll send my 82-year-old husband off to school at OSU with a nice bowl of tasty soup.  He is taking two courses this semester, so he goes every day.  Astronomy is one and Christianity is the other. It makes for lively discussions, I can tell you that.

Cook's Corner came this morning and I must say they are not stingy with buying articles from other newspapers.  The Corner was packed with Asian delights today.  Remember the rice pilaf craze?  I served it at nearly every dinner party back then because it was so 'in.'  Well the recipe, which is simple to begin with, is in Cook's Corner today along with one I might try, shrimp meatballs.  Shrimp is a favorite and Asian cuisine does justice to them.

Shrimp meatballs (ebi dango)
1 pound of cleaned and minced (fine) shrimp
2 scallions, chopped equally finely
2 tablespoons cornstarch
2 tablespoons. plus 1 Tsp. soy sauce, divided
1 beaten egg
4 cups chicken or fish stock
1 tsp. granulated sugar
1 head Chinese Napa cabbage, about 1 1/2 pounds cut into 1-inch cubes
8 dry mushrooms, reconstituted

In a large bowl, blend together shrimp, scallions, cornstarch, 1 teaspoon of the soy sauce and the egg.
In a large pot, season the stock with the remaining 2 tablespoons of soy sauce and the sugar, bring to a boil.  Drop spoonfuls of the shrimp mixture into the stock and that will cook into dumplings.  When they rise to the surface, they are done.  Add cabbage and mushrooms.  Cook 7 minutes, covered, and serve with hot rice.

Goody, it's beef stew season

Sam's had the nicest chuck roasts last Wednesday.  I froze them because I was knee deep in fish at the time.  I had a craving for beef stew and got the meat ready last night so that I could bring it to room temperature for the slow cooker.
The herbs are still flourishing and I piled them in with the chuck roasts. I covered both pieces with Lipton's onion dry soup mix, a dry Ranch dressing packet, a few strips of pepper bacon, some red wine (just in the bottom of the cooker because the meat makes the liquid.) However, throughout the hours of slow cooking, I kept adding red wine. I squeezed in some tomato paste for flavor although I like the rich dark brown gravy better than a tomato based stew. So I was careful not to squeeze the tube too much. The meat turned out to be so tender it could not be sliced.  It just melted beautifully.  An hour before the end of the cycle I put in carrots, onions, potatoes and at the last minute frozen peas.  You all know how to make beef stew, it is just comforting to relate its process.

I cannot believe this beautiful weather we are having in October.  It feels like summer.  Bella, our Yorkie, hurt her leg and hip twirling early yesterday morning.  So she has been out baking her body in the last of the summer sunshine. I hate it when my dogs get hurt.  By the way, have you watched Dr. Jeff Rocky Mountain Vet?  I think it is on Animal Planet.  He is so wonderful and a real blessing to those who have little or no money but a strong love of their pets. (He is also battling cancer himself yet he works on.) It's a new season this week and I watched all of his shows last season.  He has 100,000 pet patients and a staff of thirty nurses, doctors, office help, and technicians.  It is such an interesting show.  I agree with him; these people running puppy mills breeding dogs literally to death should be in jail. When they can no longer produce they kill them or call a rescue crew to pick them up, even giving the rescuers a time limit to get them or they shoot the dogs. When they are picked up they are already half dead and in deplorable condition. These dogs have never been out of a cage. I'd say there ought to be a law, but Congress can't get anything done as it is, so why even dream of that.  Well, that's a downer.

Enjoy your October.  It's a slow easy fall here at Many Branches.

Backfire

I had a nice long post here yesterday, but I then tried to get a so-called free fall picture on and it ruined the entire post.  That's life. I had a coconut craving episode yesterday and a food processor that has a tricky lid.  I had to call Nate to get the lid off and rescue the batter, luckily he was home due to the rain.  You know me when  it is a gentle all day rain, I am in the kitchen.  Beth came home and hauled out the mega Kitchen Aid and I am leaving it out from now until after the holidays.  Andy and I are enjoying the peace and quiet of October.  I was so content this morning I slept until 8:00 shocking the dogs and worrying the guys who like me to do their breakfast. Breakfast, however, is my least favorite meal to prepare although now that frittatas have come into my life breakfast and brunch got a lot easier. (I also forgot that Monica was coming to clean today, so she caught me in my night clothes.)

The fish chowder that I made yesterday is nearly gone.  It was a tasty treat that people kept going back to.  It was a good vehicle for the parmesan croutons that I made the day before.

The outdoors is looking messy with the wet leaves and the sad outdoor furniture destined to be put away for the winter months.  It makes me sad.  Andy is happy, however, that I had a man haul away ten outdoor umbrellas, a big grill, and Beth's garage holdings. I waved good-bye with joy.  There was even a GREEN umbrella and I have NO idea where that came from. We do have people getting into our cars at night looking for change etc. (But I am sure they did not bring that in to exchange for what they stole.)  They especially like Beth's sun glasses and make up.  They are very careful not to break anything but stealing is stealing, so when George and Pam come the day before Thanksgiving to help, George is putting up outdoor cameras.  I want to see the @#$%$#  who is taking our hard earned merchandise and money.  They are fair weather stealers; we have no trouble with that in the winter.

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Purposeful Pot

It is Wednesday and Cook's Corner is here and leading me astray.  I don't know about you, you are probably more disciplined than I, but there is an interesting pot out there that I do not own.  It is a multicooker called Instant Pot which I hope to find on Amazon. It is a slow cooker or a pressure cooker.  It pleases cooks of every temperament.  If you are organized and have the entire day to slow cook, there you go.  If you are in a hurry you can pressure cook and have a meal on the table in 30 minutes or less. I confess I have never owned a pressure cooker.  When I was a child every time mother put the pressure cooker on we all ran.  It jiggled and shook tooted and steamed. It was a menace to anyone in the kitchen.  Mother loved it, but it did explode now and then. There is even a cookbook out now with Instant Pot recipes.  I have a large kitchen with several pantries and I am not sure I can find a place for this new pot, but the author says she keeps hers out all the time and never even unplugs it.  Got to have one. I will search the Internet to see what else I can find out about this multicooker. 

I have the information now so I will sleep on this before I leap.  But, that has not stopped me in the kitchen today.  I have made luscious croutons from two large French loaves from Sam's.  They are buttery, crisp and coated with parmesan. The stew pot is burbling away with homemade stock, potatoes, carrots, onions and a packet of dry Ranch dressing.  It will be ready for the salmon and tilapia and fresh herbs before long.  The croutons will be delicious with this treat.

Nate is busy planning his wanderlust tour.  Last year he was gone 3 1/2 months visiting his brother in Colorado coming and going, Hawaii twice, Australia, and New Zealand. We always miss his smiling face, but a guy has to do what a guy has to do.

Remember when the back of the Bisquick box had something called Impossible Pie?  The Not so Humble Pie blog brought it up today and I copied the recipe from her blog because it is no longer on the back of the box.  I always keep Bisquick in my pantry and I have even been known to feed it to the French when I traveled there and had guests for dinner.

I also have an oven full of butternut squash.  Sara Moulton says not to peel it or seed it, just cut it in half and bake it in its own skin then scoop out the soft deliciousness.  It is MUCH easier that way.  I did two on one tray for 60 minutes and it was a perfect success. Now only a dozen more to go.  Thanksgiving, here we come.

Thoughts of Thanksgiving

It's coming....

Oh yes, it is on its way, that thing called November when I turn 80 and travel to New Orleans with my best girls and meet up with the rest of my best ladies for a four-day fiesta. There will be around 15 of us, some at all the events and some others at particular parties.  But, looming on the horizon will be a glorious Thanksgiving.  I am hoping the best ever.  Because at eighty, one never knows how many more there will be. This turkey picture that I found on an interesting blog called Not SO Humble Pie inspired me to get to thinking about Thanksgiving.  But, I will leave you now for a trip to Sam's.  Andy has class today, and every day actually, and we are down to one car, so I will be back in a couple of hours with thoughts of November and all that it holds.

Back again from a successful trip to Sam's.

We nearly always have a large rib roast as well as the turkey.  I have always wanted to try Yorkshire pudding with the roast, but there is always a kitchen full of people and it is kind of a last minute thing and I just have not gotten around to treating the family to this scrumptious delight.Maybe this year with this recipe:

Yorkshire pudding

6 tablespoons pan drippings from roasting pan
3 large eggs
1 cup whole milk
1 cup all-purpose flour
1/4 tsp. salt
1 tsp each of chopped parsley, chives,and rosemary; 2 teaspoons of chopped sage and 2 of thyme
Mix and blend all but drippings. and then let set at room temperature for 30 minutes
stir again
preheat oven to 450
Take standard sized cupcake or muffin tins should make 16 puddings.  Put the muffin tins in the oven for 10 minutes until they are screaming hot; remove from oven and quickly put in 1 teaspoon of drippings into each cup.  Get them back in the oven for around 8 minutes until the drippings are screaming too. Take out of oven and put 2 generous tablespoons of pudding mix on top of the hot drippings and bake about 12 minutes they will puff but then fall once they are out in the open. SERVE HOT.  That's the tricky part!  Is it worth it???

Ribs and such

For some reason, I like the Pioneer Woman's recipes.  I saw this picture and recipe this morning and I knew I wanted to make this today or tomorrow. I have a problem with ribs, so I am reading up on different, easy, ways to make this work.  She puts the ribs in a crock pot with onions and seasonings and cooks them on low for 8 hours, pours off the liquid they have caused and THEN adds the sauce.  It stays with the ribs while they cook a bit longer. Use any kind of sauce you like, of course, she makes her own simple sauce.  I have been trying different recipes for sauce and I like one.  I also like some of the bottled kind that you buy.  We now have a street outdoor rib guy who does ribs all day long on Morse Rd.  Sometime I will try his, but for now, I will be using PW's way.

We have been treated to the official wedding pictures from Matt and Stacy's wedding.  They are on my facebook.  Also, I do not use AOL anymore so my new one is dorislechler77@gmail.com.  It's not really new, I just have been lazy about changing it here because so much spam comes along with the change and it has been nice not to have it for awhile.

In my surfing, I also ran on to a site called Cooking Habit.  She had a couple of recipes I want to try.

Italian beef/olives
Keep this in the refrigerator for two or more days before serving.  It will have an enhanced flavor.
2 1/2 pounds of cubed chuck roast
olive oil
1/2 cup green olives
2 ounce can anchovies, drained
1/2 cup chopped onions
zest of one orange and one lemon
1 tsp. tom. paste
oregano
2 tablespoons flour
1/2 cup red wine
1/2 beef broth
Place cubed beef in crock pot.  Place the rest of the ingredients in a blender or food processor and blend.  Pour this sauce over the beef.  Cook 10 hours.  Place in fridge for 2 or more days before serving.  Serve over parmesan noodles, rice or any other pasta after you have reheated it on low for 4 hours in the crockpot.

Since we entertain so much, this sounds like it will work for me.

Avocado toast~

870 × 603 - californiaavocado.com

Cook's Corner came today and was startling.  Now that the food editor is gone, they are using food sections from different city's newspapers.  I guess this is cheaper than hiring an editor.  Anyway, Time magazine reported that Americans spend $900,000 a MONTH on avocado toast. Now, this seems like a misprint.  Some spend $19. a pop on a slice of toast with the avocado mixture on top. Who fools away money like that?

Here's the recipe:
1 ripe avocado, halved, seeded and peeled
1 teaspoon lemon juice
1/4 teaspoon crushed red pepper flakes
salt and pepper to taste
2 slices country-style wheat bread toasted
Using a fork mash the avocado in a bowl.  Add the lemon juice, red pepper flakes, salt and pepper. Divide between the two pieces of toast.  REALLY???? That's it???

Oh, you can add the following cooked egg, crisp bacon, tomato, basil, salsa, smoked salmon etc.  See it isn't really a recipe at all.  It is a throw together.

chicken salad

The super market's rotisserie chicken makes life a lot easier.  It is also delicious so why fight it?  Once the meat is off the carcass, I throw it in the stew pot with lots of fresh herbs and let it simmer away to goodness.  Back to the chicken: I made a delicious chicken salad with the succulent chicken and every kind of raw vegetable from my refrigerator.  It is topped off with Chuy's dressing.  I am sure I have given you the recipe from the chain of restaurants called Chuy's.  I keep a batch ready in the fridge to put on salads, to use in Mac & cheese, to use for dips; it's an endless source of tasty pleasure. I found the copycat recipe online and it tastes the same when I make it.  I must confess I have started adding things to it because I cannot leave well enough alone. So let yourself go and enjoy.

Well, it has been ninety and over for several days in a row.  Most unusual for September.  The schools shut down at noon on Monday due to the heat.  The sissies.  I remember have over thirty students in a classroom, the room registering 110 degrees, and we did not shut down.  I have never taught in air conditioning in my life except when I had the reading van. I can still feel those hot days and the extent we went to in order to teach in those conditions.

The falling leaves are taking over as they do here at Many Branches every year.  The pool will close soon when it cools off, probably late October.  The later you cover and the earlier you uncover you will find your pool less dirty in the spring when it is opened.

All is quiet here.