Hasselback potatoes

Why these delicious potatoes are called that, I have no idea.  But I know my man is wild about them.  We have had them two days straight and now I am making 8 of them for Beth to take to work tomorrow.  They are having some kind of potato feast. There is really no recipe, for just as you can do anything to a baked potato, you can do the same with the Hasselback.  Just take a potato of the size you like and cut thin slits almost to the bottom, but not quite, and carefully fan out the slits.  I put a lot of stuff in between the slits to bake, actually, for more than an hour. Do just as you would a baked potato.  The video of someone making these is on my Facebook, so I won't repeat the recipe here.  (The word Hasselback is because of the restaurant in Sweden where this type of potato presentation was first offered to the customer.)    

Here is the mouth of winter at our house:

Sheet pan dinner

Sometimes when you are really hungry but too lazy to fix a big meal or to even order take-out a sheet pan appears in your hands and you begin to load it up with everything you are hankering. Last night was such a night.  The last of Christmas has finally left Many Branches, along with the snow, and Andy was even sitting outside studying yesterday, so he was ready for a good meal too. First, one of Trader Joe's marinated pork loins went on the pan--it is like a little long log, just enough for the family for one meal. (When finished it is cut into medallions.)  This one had been marinated in peppercorns and garlic and it was at room temperature so it would roast fast and thoroughly.  Next mustard covered potatoes with salt and pepper, cut into quarters hit the pan.Then big florets of cauliflower nestled beside the pork.  Then carrots with olive oil, salt and pepper and sliced onions finished it off along with fresh herbs.  A slice of pepper bacon topped the pork and another slice cut in bits scattered over the potatoes and Bob's your uncle, in it went at 375 degrees and strangely enough the meat came out first and was put to rest while everything else roasted to perfection. Everyone was satisfied and it was effortless. If there happens to be anything left, it will morph into a soup the next day.

Tonight pasta alfredo with shrimp and chicken.  I am cooking from the freezer so the first things I see when I open the door determines what's for dinner.

This is not a pretty time of year, so the meals should be pretty to cheer everyone up.  That is not always possible with various schedules, but it's a try. Andy is back at OSU with a big schedule. He is once again the teachers' pet.  They do love having him in class and I love having him current, alert, and on foot.

A classmate posted this picture of the town square where I grew up. Thanks, Sarah.

Fish Chowder rings true today

Enough already!  This cold spell has the facets running (when we are lucky) the plumber visiting (when we are not lucky) and we are tired to death of this cold snap. I usually don't mind winter because it means I do not have to work outside making things pretty, but enough is enough.  I have finished K.L. Slater's book The Mistake, which was really good and ordered The Liar from Amazon Kindle.(Liar was excellent; I have found a new author to pillage.)   Also finished the second book of Mimi Thorisson and have started the first one.  I go cover to cover, every word with these tomes, but seem to be sticking to my old tried and true recipes and adding and subtracting as the mood hits me.  I am going to try to cook from the freezers which are loaded and the pantries which are screaming to be relieved.  I have enough food here in this house to feed an army for several days straight.  I could call the Cincinnati Lechlers and they would rush to relieve me of some of those lovely products provided they are cooked and ready to consume.  They are my most appreciative eaters and I enjoy cooking for them.

It's sad that the trees are down and the porch lighting is ready to be dismantled, but saddest of all is when the wreaths go down.  The house looks so merry with the big red bows waving at passers by wishing them Merry Christmas as they rush home from work.  BEfore we know it we will be hanging them again, God willing.

Here comes Andy with the white fish for the stew and the McDonalds breakfast to get me through while assembling everything.  I have the salmon and the shrimp ready to go.  Talk to you later with maybe a picture if I can get it done.

Books and Baked Steak

For some reason I have a craving for baked steak.  I rarely have it, but this below zero weather, for some reason, has made this dish a priority to produce.  Never mind I don't have the steaks which are needed, but I will get there this week for sure.  This recipe is on my Facebook, but if you cook much, I am sure you have a good rendention of this in your files.  I know my niece, Nancy, always made this for her sister for her birthday, so I may try her version since her soup recipe stole the show December 23rd.

I know it is cold everywhere, but this is lasting a bit too long for my taste.  David said they closed schools in Gainsville, Fla. for two days.  He said, however, it was not that cold there--they simply over-reacted.

I have finished Mimi Thorisson's second cookbook and am loaning it to Beth.  She is eager to read this too.  Today I will start the first of her books.  She is becoming very famous and is already busy as can be, so we will see how long she lasts in this world of cooking fever.  I have just added a book to my Kindle that I am eager to read.  I saw it on Amazon while looking for new releases and read a bit of it before buying.  It's called The Mistake by K.L. Slater.

Running with the Beth

It is so cold here and the house is so cozy and there are books to read and computers to play and yet, Beth and I are going to run around.  Why?  We certainly do not need a market.  I cleaned the refrigerator this morning, made ham salad, froze the big ham bone for soup in the future and am sick of the sight of food of any kind.  Many people I know are not feeling well and the other night I had one of my spells--oh my, I sound like an old woman--having a spell?  Maybe I am watching too many Victoria movies? Anyway, this household seems well enough and I understand there are bargains to be had out there, so off we go in a couple of hours.

Nate, world traveler:

Nate Lechler is posting the most glorious pictures in Hawaii.  I think he will be there for a while longer then head to see friends in New Zealand.  He has made the most fascinating acquaintances on his trips around the world.  I wish he would write a blog of his travels, but he does not seem interested in that aspect.  The flowers today are an orange-flowered hedge.  It is on his Facebook along with other shots of Hawaii that are off the beaten path.

Soups and authors

Is there anything more appetizing in winter than soup? I think not.  Just look at this scrumptious, dripping, crusty bowl of French onion soup.  I have these bowls that I bought in Paris years ago and they have lids and lion grips.  One could not get a lid on this and who would want to?  It is perfect as it is presented drips and all.  This is from the cookbook I have been raving about. Strangely enough I have not been tempted to jump into the kitchen to cook from this book, but I can hardly put it down because the woman can write as well as cook and I feel I am right there in her kitchen with her, watching but not doing anything but sipping a glass of wine and enjoying her calm in chaos that surrounds her all of the time. I am on page 135 now and know that her first book will arrive from Amazon before I have finished this one. (She has a Facebook and blog as well. Mimi Thorisson)

As I am writing this I now recall another inspiring writer and TV cook Nigella Lawson.  I used to relax watching her cook on TV when I was in London.  I feel like it was on a Sunday each time, otherwise I would have been antiquing and chasing leads to more antiques.  She is the most casual, bewitching cook I have ever seen.  That woman loves food but stays beautiful. She casually cooks a dinner and then before bedtime stand in front of the refrigerator and eats from the left overs while still scanning the booty that might hide in there. I don't know how many cookbooks she has authored, and I have bought none, it is just inspiring watching her cook and watching her enjoy the fruits of her labor. I discovered her Facebook and she has a good recipe on there for Bailey's tiramisu. She puts me in mind of Mimi Thorisson with fewer children and dogs.

Dressed at last

I had to put the family's minds at ease today.  I got dressed for the first time in three, maybe four days.  They started to worry although they knew I showered a couple of times a day and wore different night gear.  No makeup though and so the dogs questioned my identity. Monica is here trying to make sense of the place.  Everything is out of whack and all the beds need to be changed and arranged.  The one thing that frightened our guests was getting the plethora of bed pillows on the beds in the correct order. That and trying to catapult into the bed at night for they are all very high and deep with feathers. I am going to buy some steps to place beside the beds because the guests are older and more feeble. LOL . Maybe I should lift them in to luxury at night. (I just watched Victoria and Abdul on Demand and noted how a bevy of servants lifted her into a sitting position on the bed, then lifted her to her feet, and 10 or so dressers were there to make her presentable without her having to do more than lift her arms to receive her clothes.

I am on page 112 of French Country Cooking and have not made one single recipe due to my being a four- day slug. I can still read and enjoy without scampering to the kitchen to cook. I like the book so much I ordered her first one though I had read a portion of it on- line.  It was only $24. and it had been $40. (as was the one that Beth bought for me.) So waiting paid off. I need to look at Mimi Thorisson's blog.  She is an interesting woman.

I meant to tell you that the doctored saltine crackers and the doctored oyster crackers were a big hit over the holidays.  David carried home a tin of crackers, a tin of ginger snaps, and a tin of what we call cereal crack.  It's that recipe with oats and dried fruit and nuts and coconut--all kinds of goodies to enjoy; granola for breakfast...or a snack.

Andy and I ventured out to the store today.  Kroger had (now it's gone) buy one get one chuck roast free.  He brought two home and I made beef stew for a crowd.  They were the best chuck roasts I have ever seen, so we went back for more, but, the special is done and pork shoulder has taken its place.

Have a lovely week-end.
Picture from My French Country Kitchen

Mimi Thorisson

Meals and Moments

The last guest left very early this morning and Mike and Beth are back in the nest. Andy and I are taking it easy today eating chicken pot pie which I whipped up in a hurry.  It is tasty even though I used many left overs. I'm sorry I didn't make this while David was here, he would have loved it. (I expect he is almost home to Florida having left here at 1:30 in the morning.)

I am still in my pj's and cabin socks, curled up reading My French Country Cookbook by Mimi Thorisson.  Beth gave it to me for Christmas and I am on page 77 of this 330- page tome.  I am reading every word because it reads like a novel.  I have been reading her books on Amazon and she is very good at what she has done and she is relatable.  It's a captivating journey to off-the-beaten-path in French wine country with 100 simple exquisite recipes and stories inspired by life in a small village with nine children and more dogs and a husband.

I'll make another pot of coffee, water the dogs, and it's back to the simple life home, reading, cooking (again someday) and being grateful that I am still here in this glorious life.

Oh, I forgot to tell you about our family dinner with candle light on the 27th.  I decided to make it a small meal with beef tenderloin that turned out perfectly, now I've got it down, mashed potatoes, peas, sweet potatoes, and corn.  We had a couple of bottles of wine and started telling stories about when Mike and David were boys.  Some I had heard about and still shutter, and others new to me.  We laughed so hard that I had to leave the table.  My back and stomach ached from hard laughter that had not happened in years.  That will be a memory to keep.  It was Mike, Beth, Andy, David, Johnna, Matt, Stacy, JD and,Madeleine, and of course, I was there.

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Doris Lechler

5 mins · 

Slugness has set in

We have a house full of slugs at the moment.  We lay around, cook a bit, eat a lot and enjoy each others' company.  Mike and Beth are landing in the next few minutes and Dave and Andy are off to pick them up.  I have just made beef and noodles and fried potatoes with green onions--I don't know why but potatoes sounded good to me and right.

Tonight the table will be full of family.  Another beef tenderloin for the beef-loving family... mashed potatoes and peas and salad.  I am not over-doing it for sure.

Wednesday the Florida family leaves and peace of sorts descends on Many Branches once more.

There will be NO activity New Years Eve.  We will welcome the new year with a calm demeanor. 2017 was a great year.  I wish you all wellness and happiness in 2018.

Picture from my new favorite book French Country Cooking~

Christmas luncheon favorite

Nancy's

The hit of the Christmas luncheon:
Out of five soups, this is the one recipe they wanted.

We are all set~

We have gotten so much done since first starting the cooking and set ups early. I don't know how people do it at the last minute, it would stress me out for sure.  David and dog arrived yesterday and both have adapted beautifully.  The dog is accustomed to being in charge in Florida, but has settled down to pamper stage.  David has gifted me with another security feature and has just installed the Ring system to the front door camera and all.  George put in driveway security during Thanksgiving, so we will surely catch the buggers if they try anything on Many Branches property. We now have 18 dishes prepared or oven ready for the two meals tomorrow, and I am still perking along.  Nancy and Danny will arrive late tonight due to an emergency, but all I have left to do are the scalloped potatoes with ham, and to roast the beef tenderloin and heat the spiraled ham.

In a Mexican restaurant one time, a friend ordered shrimp already in cocktail sauce with saltine crackers. I am doing that for starters but with those crackers that I wrote about in the previous post and also on Facebook.  I think that will be a special treat to lay a shrimp laden with sauce, on one of those special crackers. Yum.

JD and Johnna arrive at 6:45 by plane; let's hope it is on time.  We will all be waiting, but hopefully with full stomachs. until the candlelight meal.  Merry Christmas to all and I, for one, will be glad when this holiday is over. It came way too fast and stayed way to long, and way way too much fun.