How spaces come togerher~

                                      

                                                   

I sat in the 'sunny' chair brought into the house now that winter creeps forward.  I looked across the kitchen and wondered how the heck I got that nearly 8 foot tall French baker's rack home from Paris. I glanced to my left and there sat the warm pine table, it too being nearly 8 foot long, and suddenly I remembered how I got that home from England. (The Brits dined out on that story for weeks.) So, is that the draw that causes us to collect;  remembering where and how one obtained the objects blessing the house at every turn? Hung on the baker's rack are wire trays that I first saw in the early Martha Stewart books.  She was quite a collector and used her finds in wonderful ways that caught my interest and so the search was on. The French plate racks hold many collections of dinner plates, that I collected over the trips abroad and the shows here in America..  The French rack (above) was constructed in a convenient nook by my contractor, Ray Mayo. Everywhere I turn memories of trips, people, and funny stories restore my mood for the day. Near the bottom of this post (because I can't control the placement of these pictures and captions,) is one of the pair of hand painted pantries ...one on either side of the kitchen desk, floor to ceiling.  The cartoon postcard is from my driver in Europe.  He says this puts him in mind of how the Lechlers looked leaving Heathrow every time.  I have it framed on my kitchen desk...he was so right!
                                                              

                                                                     

                                                                          This old Quimper lamp graces my kitchen desk.                                                                

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                                                                            This is how my driver pictured my departure from England and France.  It was captured on a postcard that read 'welcome to England.' I have it framed in my kitchen.                                                                                

          This Quimper lamp graces my kitchen desk,,,the only one I saw during my trips.

Above is a postcard which I have framed from my driver while abroad. He said this is what the Lechlers looked like leaving Heathrow.
Below is a full sized closet beside the French plate rack that holds the unwieldy kitchen accouterments.                                                              
    Right beside the French plate rack above, is a convenient closet which houses all of the large pots, pans, crock pots, mixers etc. The rack on the door houses small appliances and implements.                                                                  

                                                                                                                                                                                                     

This and that~

I just received (and started) Food Whore, a novel of dining and deceit by Jessica Tom.   I keep two or three different books going at the same time and started this one right out of the envelope in which it arrived.  I am half way through it and I have to say I really like it. It is like Ruth Reichl used to write before she became so sad.  I am also starting Breach of Promise by Perri O'Shaugnsessy. (This series is written by two sisters under one name as Perri O'Shaugnessy. I like their work.)

As I mentioned Brooks brought me a cookbook when he came home for a long week end from The Citadel.  Pat Conroy's Recipes and Stories of my Life.  This book is not a beauty but I am finding it very readable and it is providing some good kitchen hints to say nothing of the recipes.  It is not a coffee table looker, however.

Hints from the cookbooks I mentioned:

ints:se as little water as possible when cooking vegetables.  Avoid violent boiling. Always add hot water, not cold,  to vegetables to avoid toughness. (That's a surprise to me.)

A damp paper towel or terry cloth towel brushed downward on a cob of corn will remove every strand of corn silk.  Yea.  I'm trying that one.

Catsup will flow out of the bottle evenly if you first insert a drinking straw, push it to the bottom of the bottle, then remove.

Store mushrooms and string beans in a brown paper bag in the refrigerator...not in plastic.



Now this looks like fall.  What a lovely picture from La table de Nana. I think it is the variety and size of the tomatoes with the touch of parsley. Anyone would love to settle down with the Sunday paper and one of these.

Have you tried Kale chips?   Easy and delicious over the top of a pizza before serving, on a sandwich before eating, on a salad at the last minute...crisp as chips.  Olive oil, kale, salt, pepper, oven about 20 minutes or until crisp.  (Beth eats this delight like potato chips with less guilt.)

What to do on a day like this~

A perfect day to start your holiday baking. Don't forget the week of the 20th Cook's Corner presents its cookie section and it is always a treat.  If you are not into baking here are a couple of books that I have finished and have enjoyed...also perfect activity for a day like this:

Lisa Gardner: Live to Tell;    Invasion of privacy by O'shaughnessy
Brooks came home for a long week end and brought me a new cookbook: Pat Conroy's  Cookbook.  I am enjoying reading it like a novel, as I do most cookbooks.

Then there are the games on my tablet; another lovely activity.  Enjoy the day.

Thanksgiving in New Orleans

#9935514

I am having Thanksgiving cooking withdrawal.  Luckily I am not going to be hosting the event this year although in truth, I really love doing it.  But everyone needs a break and this year we will enjoy Beth's mother's New Orleans style Thanksgiving.  The plans are made, the tickets are bought, the bed and breakfast booked, and the turkey left behind.  We are looking forward to the fun with the Bettencourts. (Ann is a great cook!) Her onion pie....lovely.

I am reading Ruth Reichl's My Kitchen Year with the recipes and story telling that saved her sanity after having Gourmet magazine go under leaving her high and dry after twenty years of being its editor. The story of this misadventure was nicely woven into the recipes that she made and served her loved ones and friends all of whom helped her through the ordeal.  Ruth is a talented writer and three of her books helped me through some of the long Paris nights when I was making that trip every other month for several years.  Truthfully those three books of hers are my favorite, but this one is also compelling to me. Read: Tender to the Bone; Comfort me with Apples; and Garlic and Sapphires...forget her novel Delicious.

In My Kitchen Year Ruth gives her best tried and true turkey recipe after testing hundreds of turkey recipes for Gourmet.  All you need is a super clean oven (or new ones like mine), a turkey, a rack and pan, a cup of water, and Bob's your uncle.

Preheat your extremely clean oven to 450 degrees.(Unless you are inviting the firefighters for the meal.) Rinse and dry a 16 pound turkey. and bring it to room temperature.
Put the turkey on a rack in a roasting pan and pour 1 cup of water in the bottom of the roasting pan.
Put the bird in the oven and forget it for an hour.  After an hour make sure the cup of water is still in the bottom of the pan, if it isn't add another cup. Rotate the pan in the oven for even cooking Cook for another hour or until the temperature  inside the bird is 170 degrees.  Take it out and let it rest and there you have it.  She says nothing about seasoning the bird, so I would do it the way I always season turkey.  It's just an idea, but after the fancy step work we usually go through, this might give a break to a tired cook. Let me know how this works for you.

I found this picture on The English Kitchen site and thought of my old friend, Ruth Smith, who never had idle hands.  She crochets several place mats and items shown below for me. I try to keep at least one example of her fine work out on display some place in my house. I like changing them every once in a while and smile when I remember our good times and trips which she took with Andy and me. RIP

To make list~

I have a long 'to make' list especially after cruising Pinterest's food and drink.  I will show some of my finds, but today I made split pea soup with ham and cauliflower. After all, it's fall at Many Branches.

                                                                              

To make~  These party sandwiches look delicious.  I read the reviews and it was written that they might be a bit greasy and to be sure and use salted real butter, not margarine. (With real butter they are less greasy.) Other than that, there were rave reviews.  If you tailgate, which I do not,  I understand they are scarfed down in a hurry.


2  24 packs of King's Hawaiian Rolls (party potato rolls are okay too.)
1 pound shaved ham of your choice (they used Virginia ham)
24 slices Swiss cheese
1  1/2 sticks butter
2 teaspoons Dijon mustard (I would use the hot German mustard.)
2 teaspoons Worcestershire sauce
2 teaspoons dried onions
2 teaspoons poppy seeds

instructions
Slice the rolls in half, line the bottom of  two 9x11 baking pans with the bottom halves of the rolls...24 in each pan.  They should fit snugly. Spread the ham over the rolls and then layer the Swiss cheese on top.  Cover with the other halves of the rolls.  Set aside.

In a small sauce pan, combine the butter, mustard, Worcestershire sauce, and dried onions.  Over medium heat, stir until the butter has melted to create the sauce.  USE REAL BUTTER ONLY. Pour equal parts of the sauce over the top of the two pans of rolls and then sprinkle the tops with poppy seeds.  Cover the pans tightly with foil, and then refrigerate over night or at least three hours.

To bake
Oven should be ready at 350.  Place the covered baking pans in the oven for 20 minutes.  Uncover and bake another 5 minutes, or until the cheese has finished melting.  Serve warm or at room temperature.  Makes 48 mini sandwiches.

Make your own.

My Homemade Baking Mix Recipe 

Author: Karrie

Prep time:  5 mins

Total time:  5 mins

Ingredients

• 5 cups flour
• ¼ cup baking powder
• 2 teaspoons sugar
• 1 tsp salt
• 1 cup Butter flavor shortening or butter

Instructions

1. Using a Kitchenaid mixer or food processor – blend in ingredients until powder.
2. Store in an airtight container for up to 6 weeks.
3. If you use butter, baking mix needs to be stored in the fridge or freezer so that the butter wont go rancid. If using shortening, it can be stored in a cool, dry place.
4. I usually do about 3 batches of this recipe at once.

4.8 from 4 reviews

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My Homemade Baking Mix Pancakes

Author: Karrie

Serves: 12

Ingredients

• 2 cups mix
• 1 cup milk
• 2 eggs

Instructions

1. Mix ingredients together.
2. Pour ¼ cup of batter for each pancake unto a hot greased griddle.
3. Cook until both sides are golden brown.

4.8 from 4 reviews

Print

My Homemade Baking Mix biscuit recipe

Author: Karrie

Serves: 10

Ingredients

• 1 cup mix
• ⅓ cup milk

Instructions

1. Add milk to baking mix. Be careful not to over stir it.
2. Drop by spoonfuls on a greased cookie sheet.
3. Bake at 450 degrees for 10-12 minutes

4.8 from 4 reviews

Print

My Homemade Baking Mix Waffle Recipe

Author: Karrie

Serves: 12

Ingredients

• 2 cups mix
• 1⅓ cup milk
• 2 tablespoons melted butter
• 1 egg yolk
• 1 egg white beaten to fluff.

Instructions

1. Stir all ingredients until blended.
2. Pour batter onto a heated greased waffle maker.

Week end of fun~

Ode to the Over-the-Rhine bloody Mary at The Eagle~

Beth and I had the most amazing week end with the Cincinnati Lechlers.  We drove down early Saturday morning to Pam's house where we gathered for our first adventure of the day. (She had a lovely breakfast prepared for us. ) We had to take two cars and arrived at Jungle Jim's in good order.  Six acres of craziness greeted us.  We wanted to go in all directions at once, but caught ourselves in time.  International products flooded our sight as we meandered through the store.  We spend an hour and a half there, but I am sure one could spend the entire day exploring.  We then felt lunch coming on and headed for Over-the-Rhine which is a downtown hot spot.  It felt like New York City on a Saturday morning.  People were everywhere walking their dogs, chatting on the street, and all of the eating places had a least an hour to wait because  the people went up and down the street putting in their names and which ever vibrated first was the one where they ate. Mary and I sat at a bar and she had a glass of wine and I had, of all things, a long island ice tea. (That shocked about everyone including the bartender.) Yes, that early ! Beth joined us and also had a wine.  Our buzzer announced lunch and we went to The Eagle where they served the most wonderful bloody Mary with bacon, kale, celery and liquid fire.  Loved that too.  This place was known for chicken so several people ordered chicken and each ordered a side and we all shared that.  I had a shrimp po boy.  The gabbing that went on included trip plans for Paris and Rome.  Another girls (and I use that loosely) gone wild.

We then drove to Finlay market where there was a display of bacon like I had never seen.  The butcher had dipped, soaked,  marinated and encrusted bacon in ever ingredient known to man.  They had a giant pumpkin carved with cooked bacon hanging out of its mouth. We had lovely gelato and called a halt to the excursion about 5:00.

We got back to Glenda and Joe's with all our booty (which Pam and George kindly iced and packed for the journey home the next day) and settled in for dinner, cards, and the OSU football game. Much later Beth stayed at Pam's and I spent the night at Joe and Glenda's.  We both agreed it was special and hoped to do it again soon.  (P.S.  Andy couldn't go because he had two tests at Ohio State to study for on Tuesday : Physics and World War history.  You do know he is 80 years old, right?  Keeping fit and smart. That's my man.

And so it begins...Mary Alice in the pink, Kathy, Pam, Beth and Pam Taylor

This is a really giant cauliflower from Jungle Jim's and I have only used 1/2 of it so far.

This was at the bacon counter--yes, that is fried bacon sticking out of its mouth.

We (Beth and I) bought cauliflower the size of a big man's head so I started in on a dish as soon as I made it to my kitchen. We still have kale and tomatoes from the garden so I made kale chips and they were delicious with the roasted cauliflower.

Picture to right: Pam's kitchen on another get together with Mary Susan this time.


                                                                            

Sloppy who?

  This may be hard to believe, but I have never made, cooked, or eaten a sloppy Joe.  This morning I was reading Cook's Corner (after all, it is Wednesday) and there was a recipe for that sandwich.  I tried to recall making it or eating it, but gave up.  I think back when it came in a can was when it was rejected. That and I figure the filling makes the bun soggy and I dislike a wet piece of bread. Perhaps if the bun is buttered and toasted to a crunch I could gag it down or maybe even like it if I could get the 'manwich' image out of my head. (That is what it was called, I think.) It seems to me to be thick chili on a bun. but then I am no expert.  The recipe given here was from Betty Crocker back in 1991, but I am sure this sandwich came to light way before then.      
1 pound ground beef (I would probably add some Bob Evans Zesty sausage in that as well for a little kick) At this time of year I put that sausage in about everything but pie.
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/3 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon red-pepper sauce

Put it all in a skillet and let it cook 10-15 minutes and slap it on a bun...if you want to.
I was not too impressed with today's recipes in Cook's Corner but she can't hit a home run every time.  

Since there are six acres of products at Jungle Jim's in Cincinnati waiting for exploration Saturday when , as Pam calls it, 'girls gone wild' hit the store, I expect there to be many things to write about and pictures to show, so stay tuned.  Phones tell the story in a hurry these days. So far there are seven of us with three more meeting for lunch and a second market to plunder.
The guys will be waiting for us to come home to drinks, cards, and dinner which, hopefully they will come up with because we will be coming down with a case of shopping vapors.


Cute idea from Mennonite 
Girls can Cook and Pinterest.

Book related:
I found a pair of sisters whom I had never read before.  As I was getting books ready to be taken to some nursing homes I found this book Acts of Malice by Perri O'Shaughnessy. I started it and later could not put it down.  I am about to look for their other offerings.