Waaaaaa

I am soooo tired of April.  My favorite month has let us all down this year.  The plants are loving it, but I NEED sun.  The dark wet days have not stopped the line of proposals that have marched in all within one week.  Alex, a niece in Cincinnati, and a frequent visitor has become engaged.  Alyssa a granddaughter who is the daughter of Beth, our son's wife, became engaged over the weekend.  I am going to have to buy some dancing shoes.  I have this strange feeling that all the Columbus and Cincinnati grandchildren are heading for marriage in the near future.  I could be wrong and find I am often wrong as of late.

My nose is out of joint not only with the weather but with domestic help as well.  Everyone is busy and working which is great, but they also seem to have a sudden inflated sense of entitlement, now asking nearly $40. an hour.  It comes out to $37. an hour and change but as a teacher, I never made $40. an hour, not even close and even now, according to Google, an elementary teacher currently makes $28.37 an hour, and a secondary teacher makes $36.05 an hour. I am simply not having it.  I don't care if the dust is up to my knees I will never pay $40. (tax free I am sure about that) an hour to have my house cleaned.  A few years ago I paid $40. a day to have the same house cleaned and it was well done to boot, and, they were not out the door in four hours as they are now.  I know that was then, this is now but I am still not having it.

I have tried to stay out of the kitchen during these snits.  Things do not turn out well when I am slamming and stirring and shifting and swearing.  I need to get a grip before I pick up a knife. lol

I hope your April is pleasant.

The dear deer

Andy is sure our garden is in jeopardy and I think he is right. Four full grown deer have taken over the back part of our yard traveling to and from the stream that runs close by.  They have eaten two young fruit trees so far and I hear they like everything in a garden.  The dogs may be able to keep them moving on over the fence, but I am not sure they are up to the job. One year a baby deer ended up in our pool.  Well, with our cold spring this is the least of our spring problems.  We still have not had enough days for painting and if the painter does not come to do the work this weekend I am going to give up. This is the coldest April that I remember and the winter seems to be holding on for dear life.  This is not news to you, right?

Tonight we had lemon chicken piccata with roasted potatoes and carrots. I am not doing too much cooking for some reason.  I can't find anything to hold my interest.  I think I just need SUN and warmth to get back in the groove. 

 Beth leaves for New Orleans for the weekend.  It is her daughter, Alyssa's birthday and there seems to be another 'special happening' that's going on down there over the weekend. Love is popping up in the lives of the Lechlers and Andy and I just celebrated being married 59 years.

Be sure to check out Manger

Life in Médoc : Manger - Mimi Thorisson

(a blog) by Mimi Thorisson, author of two French cookbooks.  She has a good Facebook section too.  I love her writing, her photography and her style.  I don't do her recipes, but I read her cookbooks like novels.  She's preparing to do a cooking show, but I doubt it gets to our televisions.

I was saddened by the death of Barbara Bush.  She was so real. May she rest in peace.

Cooking tricks

I watch particular cooking shows for tricks and recipes.  One that I learned recently was to put some drops of water inside a plastic zip lock bag before pounding for chicken piccata.  The chicken will not stick to the bag and tear if there is moisture in the bag.  Who knew?

Instead of chopping herbs on a board, put the herbs in a water glass and scissor the herbs into submission.  You get a fine cut and it is safe. If  you insist on using the chopping block for herbs, throw some salt on the board and that will help to keep the herbs from flying everywhere.

When you are baking leave butter and eggs and cream cheese out on the counter over night.  If you are roasting meat, leave the meat out for an hour or so before roasting so that it is at room temperature through out and then it will roast evenly.

Do not use oil in the water when boiling pasta, it will keep the sauce from sticking to the pasta.

Helpers, workers, where are you?

All kinds of wonderful work things are supposed to be happening here at Many Branches, but it is all promises.  The economy is so good everyone is busy and work is piled up.  That's a good thing unless you are waiting to have work done in a small space of good weather time.  So I spend time in the kitchen looking out the windows while cooking noting everything that needs done and admiring what does not need doing.  During this session I made scalloped potatoes with smoked Gouda and forgot to put in the ham, so the side is sauteed ham with peppers and onions. Actually I think I scare the workers when they do show up because I am so happy to see them.  I offer food and drink and smiles, but I guess everyone is doing that right now.  Mike and Nate are very busy which is great.  Andy is finishing up a set of classes at OSU and picking out the next set that interests him.  Matt is in Japan and missing his little family but learning a lot.  JD is now a Gator and will spend his Junior and Senior year at UF. (Oh dear.  I posted this news already, sorry, after all it is Friday the 13th so I am trying to be positive and not spook the gods.)

Alex just got engaged.  I have a feeling we are going to have many weddings this year and next.

Scallop potatoes with sautéed ham peppers and onions on the side

April

Get in here spring!  April is usually my favorite month of the year.  I always got my best ideas in April, Andy and I were married in April, Mike was born in April, all good things happened to me in April.  But it is too slow coming this year and nothing is happening other than Andy and I have been married 59 years as of the 4th. I suppose that in itself is an accomplishment.  The daffodils were out in force this year despite the cold weather. They came for Easter and stayed a long time.

Today is beautiful and we will have a string of good days.  I hope the painter will get here although he is really busy.  People are spending money and everyone seems to be raking it in which is, of course, a good thing.  Another good thing that happened is JD, our grandson, is now a Gator.  He is spending his junior and senior years at the University of Florida.  He has a free ride to any Florida University and that's the one that will see him through.  Another good thing is Matt, another grandson, is in Japan on business and doing well with his new promotion,  Now that I read back, April seems pretty good after all. See.  We all need to stop and count our blessings.

I am not cooking today. Andy and I are running around.  We found a grill, which is not hard to do.  I wonder how many grills in our married life have we bought?  I had to drag him from the area of plants and flowers.  We always plant to soon and regret it later.

PRESSURE COOKERS

Remember when your mother got out the pressure cooker and everyone ran for the hills? That appliance scared me more than anything I can remember.  It had a habit of going off and and blowing everything to the ceiling.  Very  dangerous appliance.  My mother learned to control it, but it was like, alive. and just waiting to send us all to Kingdom Come. It whistled and jiggled and snorted.  It was like the devil.

Now I am thinking of buying one: an all in one appliance that pressure cooks, slow cooks, rice cooks, steams, sautes, makes yogurt and warms. I have done my research but pressing the buy button makes me nervous.  My battery of six crock pots has served me well although one bit the dust recently. Can I get by with only five?  None of them do the things I have listed other than slow cooks.  Are my crock pots retarded?  Are they behind the class? Should I put them on Ritalin?

I can't seem to pull the trigger on Amazon.  I have a month or two before another big party, but I probably need to practice using it.  Oh, shoot.  Maybe I'll just have the events catered from now on.  Now you know that is never going to happen.  I have it picked out.  It has five star reviews.  It is well loved and adored by many.  It is whispering buy me, buy me.

Kitchen sink over rice

I am the soup queen this year.  I have made a soup or had soup of one kind or another almost every week for sure and it seems like every day there is a pot burbling on the stove. One can be very creative with a pot, some broth, a little wine and things from the fridge that need using pronto.  Today was clean out the fridge and bring out the lovely left over fresh vegetables.  In a pot I browned Bob Evans zesty sausage with peppers and onions.  I adore Bob Evans zesty sausage.  It has the right kick and it is so good in a soup.  When the meat was slightly browned I added some red wine, a pouch of dried onion soup, some broth, a can of Ro-tel, tomato paste and then the vegetables.  If I named them all you would think I had completely lost it, but they are in there.  I also made a pot of rice for under this thick lovely stew like dish.  Andy has already had a wide dish of this brew and found it to be good.

Since all of the vegetables were gone from the fridge Andy and I went to Kroger, two Kroger stores actually.  He wanted to get me some orchids because Kroger had just gotten in some beauties.  David bought us one when he was here for Easter.  Today we found three.  I am giving one to Beth when she gets home; she does so much for us and we enjoy her company too.

I am over my snit now that I am back in control of my computer.  We have heard from Matt and he is safe in Japan on business, and I am ignoring the snow which is flaking outside on this the 9th of April.  I have put off the pool opening again and now they say they cannot open it until mid May due to everyone waiting to see what kind of weather we are hit with next. No problem, no snit.

Snitville

Sorry I have been off since someone, who shall remain nameless, messed with my computer in a fit of snit. I had to change everything in order to get back to my computer menu. Believe me, I have not been a nice girl since April 4th.

We have had three snows since the forsythia bloomed.  It covers everything but is gone by noon.  I hear we are in for another and then spring!!!  My planters are begging for blooms, the pool is begging to open, the wood is begging for paint--all in vain.

I have been cooking vegetables.  I bought so many for Easter that went unused.  They are still crisp and good so stir fries and salads have been on the menu for days on end.

Winston has a new swing and has enjoyed the Sunday sunshine as he swings back and forth with or without company.  He's a solitary dog and very wise.

Matt has arrived in Japan for two weeks.  I have not heard from him, but I expect he is very busy.  I hope he sends pictures.

I have been watching the cooking shows--just Pioneer Woman, Barefoot Contessa, Lidia and Martha on Public Television.  I do not care for the contests, Guy, or judging that goes on and on and on. Sigh.

Spring is in the air and I hope it puts me in a better mood SOON, please.

The cast of Julia

It used to take a village (on the floor behind Julia) to make the first cooking show on TV.  It takes about 19 hours now days to do one half hour segment.  I read this some place, so I am sure Julia's took a lot longer to put on air. What a treat it was and most of the time a treat now.  I am not in to the judging, challenges, contests, and road trips.  Guy is on way too much. I still like Barefoot, without the giggling, and Pioneer Woman, and some  cooking shows on Public Television on Saturdays, like Lydia, and Martha. These people have found their place in the business of cooking and they work hard to maintain their position in the world of cusisine. I loved the Julia spots on SNL Too bad SNL is so political now, that has poisoned the show for me.

Easter salads

This is a take on the French style rustic wedding reception dinner.  A leg of lamb is slow roasted 8 hours (but Americans have cut it to four) Then it sits on a bed of beans and placed in the middle of the table.  Guests fork their servings and scoop their beans and no serving help is required.  I am doing this as one of the Easter dishes.

I've also done a pasta salad which made it to the fridge before I took its picture. Below is a multi-grain salad with tons of taste and ingredients.

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Multi grain salad

The gathering

It has been months since we have crawled out of our holes to gaze at the sun and to welcome guests to Many Branches. The last time was Christmas evening dinner on the 23rd of December.  It's been a long cold winter and the rain is lashing us yet, but Easter Sunday looks to be sunny.  Our painting has not been completed...who can blame the painter when it has rained every day this week?  The daffodils are enjoying this patch of rain , however, and they will bless the Easter tables which have been set and covered for more than two weeks.

I am eager to try Ina Garten's 4-hour leg of lamb with beans dish as one of the offerings.  Beth and I are shopping today and several dishes have already been prepared. The rib roast is studded with garlic and snug in its layer of herbs in the fridge.

The guests will start arriving around 11:00 for Easter brunch and we will lunch and munch all day with games and chats and catching up from last December.  

There is to be a wedding in the not too distant future and that will be gone over in detail even though the bride to be will be missing this Easter. Brooks and Josh have bought houses, Nate's home from three and a half months travel, Gutter Co. business has begun, Matt leaves for business in Japan for two weeks, Andy and I have new eyes...well, there's more but you get the picture.

Scalloped potatoes with pspper bacon and pancetta...

As dishes are prepared and actually cooked, I will try to get them pictured.  It's fun for me to look back some day when I can no longer entertain in a big way, and I like sharing the effort with you.  Have a lovely Easter day.

Pickled beets with walnuts, blue cheese, and white beans.  recipe from allrecipes

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