An Inconvenient Guest

I was loyal to my family owned Paris hotel once I got into the groove and saw that they not only were willing to put up with my boxes, trunks and antiques they were also able to assist me in other endeavors.  I, in turn, was willing to put up with them. The Luxe Hotel at Nation was clean and reasonable.  It was also in a residential area so I got to know the people and their shops and restaurants as much as they would allow. This went on for twenty or more years  up until I got an apartment in Paris for the last eight years or so.  I am sure there were better hotels and I am certainly not recommending this one, it just leads into the tea shop housed next door.  A strange arrangement indeed.  It was only open for lunch, if you can imagine such a thing and they only served gratins and quiches with a side of  PLAIN lettuce. (They also served wonderful teas.) If you got there early when they first opened, you got the best gratin of your life, but later in the afternoon the cheese did something horrible and yet they served on, with no apologies.  (Like Julia Child, never apologize...I think she got that from the French.)

I thought about this little tea shop while I was making my gratin this morning.  You can hardly do anything wrong to a gratin, yet the tea room managed to screw it up as the afternoon wore on.  I have never had one go that wrong.  Today I used an enormous head of cauliflower, so big I could not get it all in one dish, some broccoli, my bechamel cream sauce and a variety of cheese with bacon bits.  It was glorious, although I am a person who could live happily on vegetables of every sort, so adjust your thinking to that fact.

Comfort Cakes ~

Lime coconut syrup cake

Poppy seed cake

Banana butterscotch syrup cake

Seeded nut bread

Upside down cashew and maple loaf

Pear crumble cake

Pumpkin, pineapple and prune cake

To me, the UK equals comfort cakes. We call them snack cakes, they may call them slices, but I will always associate those one layer goodies with my (antiquing) days in England. They may come in loaves, in rounds or squares, but they ooze goodness and comfort even if they are not always that pretty. They are featured in every bakery and in every hamlet that I visited. But the places I remember them most would be at flea markets and antiques shows.  The slices were easy to carry and to eat on the run while the eyes wandered over the market tables in search of the very prize that could be added to a collection or sold for a profit. The bake shops made these cakes too, because they held well. They were good for several days and they only got better as they wait to be bought and consumed. Housewives slapped them together at the last minute for unexpected company or as a sweet ending of a meal.  Children anticipated them as they skipped home from school. And, everyone had their favorites. So this is an ode to comfort cakes...easy to make, satisfying to eat.

Sandy Schmoker of Nebraska gave me this recipe while we attended a pork roast during our 1982 miniature convention.  Not only is it easy, but heads my list of fast, delicious snack cakes.  I always make it in a bunt pan or a loaf tin.

Poppy Seed Slices
1 package yellow cake mix
1 cup hot water
1/2 cup cooking oil
1 package instant banana pudding mix (or any flavor you wish to add to the cake in pudding form)
4 eggs
1/4 cup poppy seeds
Combine cake mix, water, oil, and pudding mix in a bowl. Mix until well blended and stir in the poppy seeds. Spoon into a well greased and floured 10 inch tube pan (or loaf pan). Bake 350 for 45 minutes--depending on your oven, of course.

Double Fudge Slice
You can serve this with any enhancement but floating on creme , a l'anglaise (custard) it is perfection.
1/2 cup butter
3 ounces unsweetened chocolate
3 eggs, beaten
1 1/2 cups sugar
1/4 cup flour
1/2 tsp. vanilla
1/2 tsp. salt
1 tsp. milk
Preheat oven to 325.  Melt butter and chocolate and cool slightly.  Gradually mix into eggs. Add remaining ingredients and stir until just mixed. Spread into a buttered 9 inch pie plate and bake for 40 minutes--less if you have a convection oven. Center WILL BE SOFT and moist when taken from oven.  It firms when cooling.  Serve with ice cream, or whipped cream...but loose custard is the best.

For any of the above (pictured) recipes, just email me and I will get it to you.

Linda McFarland gave me this recipe.  We taught together and enjoyed this simple treat on many occasions.

Ritz Cracker Squares
25 Ritz crackers crushed and rolled, to this add: 1 tsp. baking powder to one cup pecan pieces
3 egg whites
1 cup sugar
1 tsp. vanilla
1/2 pint whipping cream.
Whip egg whites to a stiffness, add sugar and vanilla. Add cracker mixture slowly.
Bake in a greased pan at 350 for around 20- 30 minutes... but watch it, it burns like crazy.  Cool and top with whipped cream and chocolate curls. Refrigerate.

Food Requests

Finally a food request that does not involve Skyline Chili.  Mike had this burger at the Northstar Cafe in Columbus and raves about it.  He found the recipe and now my mission, should I accept , will be to produce these succulent patties...pronto, if not sooner. I don't want to be the only one making these, so roll up your sleeves and have at it.

Best-Ever Beet and Bean Burgers
Inspired by the veggie burgers at Northstar Cafe in Columbus, Ohio
makes about 6 burgers
1/2 cup brown rice (doubled if you like more rice)
1 onion, diced small
3 large red beets (about 1 pound), diced small
3-4 cloves garlic, minced
2 Tablespoons cider vinegar
1 can black beans, drained and rinsed
juice from 1/2 lemon
1 Tablespoon extra-virgin olive oil
2 Tablespoons parsley, minced
1 teaspoon coriander
1/2 teaspoon thyme
2 Tablespoons all-purpose flour
salt and pepper
thin slices of provolone or Monterrey jack cheese (optional)
Bring a large amount of water to a boil. Add a handful of salt and the rice, and reduce the heat to a simmer. Cook the rice until it's a little beyond al dente. You want it a little over-cooked, but still firm. This should take about 35-40 minutes. Drain the rice and set it aside.
Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onion, reduce the heat to medium, and cook until the onions are translucent and softened. Stir in the beets. Cover the pot and cook until the beets are completely tender, stirring occasionally. Add the garlic and cook until it is fragrant, about 30 seconds. Deglaze the pan using the cider vinegar.
Empty the black beans into a large bowl and use a fork to mash them up a bit. Add the cooked rice, the beet and onion mixture, the lemon juice, the olive oil, and all the spices. Stir to combine and then taste for seasonings. Add salt and pepper to taste. Once it tastes the way you like it, add the flour and stir until you see no more dry flour.
Heat a cast-iron skillet over the highest heat. Add a few tablespoons of olive oil - the oil should completely coat the bottom of the pan. When you see the oil shimmer and it flows easily, the pan is ready.
Using your hands, scoop up about a cup of the burger mixture and shape it into a patty between your palms. Set it in the pan, where it should begin to sizzle immediately. (If it doesn't sizzle, wait a minute or two before cooking the rest of the burgers.) Shape and add as many more patties as will fit in your pan. Once all the patties are in the pan, reduce the heat to medium-high.
Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If they break apart a little when you flipped them, just reshape them with the spatula - they'll hold together once the second side is cooked. If you're adding cheese, lay a slice over the burgers now. Cook the second side for another 2 minutes.
Serve the veggie burgers on soft burger buns or lightly toasted sandwich bread along with some fresh greens.
Cooked burgers should be eaten that same day. You can also save leftover mix in the fridge for up to a week and cook just one or two burgers as you want them.

Before Mike burst in with this fabulous burger request, I was reading Marie in the English Kitchen's confession about a fast, easy, and delicious chocolate dessert.  I am not fond of chocolate, but this sounds pretty good.  I guess I should not combine the healthful burger with this decadent dessert...the scales of justice: veggie burger or chocolate cherry cake...veggie burger or chocolate cherry cake.  We have a winner! Today they get the chocolate cherry cake because we have to shop for the veggie ingredients--that's as good an excuse as I can come up with.

Note: Mike is taking me to the Northstar Cafe this afternoon for a tasting of this burger.  I'll let you know if it is worth the fuss.
Note: We didn't go.  He told me how much they cost and I decided to make them myself.  Mike LOVED them even though we forgot the cheese for the top. You must add an egg or oats to bind because they will fall a part.  I toasted the bun and he thought they were scrumptious...and they didn't cost $15. each either. Things are out of hand and there is NO reason for a veggie burger to bring those bucks.

Note: I just made this and it is fantastic. Be sure to use the optional frosting rather than the ready made frosting--while the homemade frosting is still hot, pour it over the still warm cake.  I can't believe how good this is and I am not a fan of chocolate.  This is a must try. I call it midnight cherry cake. Yum.

Lickety split and it's done! Delicious!

For the cake:
1 2-layer size devils food cake mix
1 tin of cherry pie filling
1 tsp almond extract
3 large free range eggs beaten

For the optional frosting:
190g of granulated sugar (1 cup)
80ml milk (1/3 cup)
5 TBS butter
180g of chocolate chips (1 cup)

Or 1 tub of chocolate butter-cream frosting and a
handful of chocolate chips to scatter over top and
make it look good

Preheat the oven to 180*C.350*F gas mark 4. Butter a 13 by 9 inch baking tin and lightly dust it with flour, tapping out any extra.

Put all of the cake ingredients into a large bowl and stir with a wooden spoon until they are well blended. Pour into the prepared pan. Bake for 25 to 35 minutes, or until the top springs back when lightly touched and a toothpick inserted in the centre comes out clean.

Combine the sugar, milk and butter for the frosting in a medium saucepan. Bring to a boil. Boil for one minute, stirring constantly. Remove from the heat and stir in the chocolate chips, stirring until they are completely melted and the mixture is smooth. Pour and spread this frosting over the warm cake. Allow to cool completely before cutting into squares to serve.

If you are using a tub of icing, just let the cake cool to lukewarm and spread the icing over top and scatter with chocolate chips.

 

Thank you, Marie, for all of your great recipes and pictures.  I am sure you don't read this blog, but thank you any way.

Here is my version of what I'll call midnight cherry cake--it is sooooo chocolaty. Too much for me, but the guys will eat it up.

 

Tuesdays

Our son, Mike, and his wife, Beth, have been working with ten or more inner city children and every Tuesday the children arrive by any means possible for a good meal and an outing or if it is a holiday, a party.  I think it is an inspiring and valuable endeavor, so I have volunteered Skyline chili (what else?) for this Tuesday. I am also planning ham and beans for next Tuesday, so I hope they like my cooking.  Maybe a batch of brownies...hmm. I may be into this.These children are so in need and they love to spend time with Mike and Beth.  It is heart breaking to think what they must be going through in the in-between times. The food pantry is running low on supplies, so I want to help out.  (I'll ask them to take some pictures tomorrow.)

We are in for another snow today.  This has been a really snowy winter so far.  We don't usually get this much, but luckily it has not been so deep that it has stalled the city.  It is good cooking and reading and cleaning weather. Or we should maybe take it easy....


Brooks, Beth's son, is in his frst year at the Citadel.  He has been award a gold star and a free educational ride for his outstanding 3.8  grade point average. Beth did a good job laying the ground for him and we are proud of both of them.

Beth Bettencourt Lechler shared a link via The Citadel.

January 13

Ok...Proud moment. Brooks received his "GOLD STAR"!! 3.8 GPA!!

Fall 2012 Gold Star and Dean's List students announced - The Citadel 2013 - Charleston, SC

www.citadel.edu

The following students have been honored for outstanding academic achievement

Beth and Brooks.

Mennonite girls can cook's web site had this fabulous picture of a home made pizza.  It looks better than any delivered pizza, don't you think?  I made some pizza dough from scratch and will see if I can make mine look this pretty (and delicious).

Steak/ mustard and bacon potatoes

Have you found that some days when you cook everything works and other days you wonder how you could have gone so wrong? This plate shows it's an everything is right day.  It's raining cats and dogs outside , so I could not grill the steak out there.  I fired up my indoor grill, dried off the steaks that had been marinating in herbs and wine for two days and slapped them on the hot grill. Just look at the results. This steak will serve two or three, it is really big.  Sam's has delicious and affordable meat and steaks are no exception.

Ina Garten first introduced me to mustard potatoes but has she ever had them with grainy mustard, a touch of cheese, and diced bacon (on top)? These roasted delights are perfect with the steak and lest I be frowned upon, sliced Florida oranges with blueberries ends the meal.

Some days it simply works.

Another version--steak and oven roasted fries~

 

Have you seen the muffin man?

 

 

Cooking takes me down rocky roads.  I am now officially into muffins.  I think they would be a good food truck offering, calling the business Muffin Man.  It is, however, falling on deaf ears around here and all they want to do is to eat the muffins right out of the oven with big glasses of milk.  That is not good business, just good eating. (I have never had a glass of milk in my life.  Once they took my bottle away, I refused to drink milk in any form.  My parents had to do it, I was drawing attention carrying a bottle around at my age and their parenting skills were being called into question.)
 Today's special: blueberry muffins with fat juicy fruit popping up all over (and in) these plump delights.  You can have your mixes, this is simply better even though it takes a few minutes more.  Assemble your ingredients the night before so everything is room temperature, except the milk. It makes the job less onerous. I use big muffin tins and the pan's cups that are empty, I put in some water in each while the batter is baking.  That way it won't burn up the pan in spots where there is no batter. I have nine large muffins from this recipe, so I had to put a little water in three of the empty spots to bake.  I know you have heard that hint about not baking cupcake pans with empty slots, but it is worth repeating.

 I viewed several recipes for blueberry muffins and they all had about the same ingredients.  Some had no vanilla and I can't bake without it, so I added it.  I had one blueberry yogurt left in the frig and I added that to the basic batter and look what happened.  The muffins are large, moist, and delicious.  After 10 minutes in the oven, sprinkle on the mixture of brown sugar and cinnamon and bake for another 10 or so minutes depending on your oven's penchant.

Basic recipe: no mixer required

Stir together: 2 cups flour, 2 tablespoons baking powder and 1/2 cup sugar and set aside.

In a big bowl place a stick of room temperature butter, 1 slightly beaten egg, 3/4 cup of milk. (I also added a blueberry yogurt, but you don't have to.  I think, also, a spoon of sour cream to take the place of the yogurt, would work too, I'll try that tomorrow.) Add one teaspoon vanilla. Take a tablespoon of flour and shake the berries in it so they won't all fall to the base of the cupcake pan when baking.  With a wooden spoon stir in the flour mixture into the wet mixture until everything is mixed but not beaten.  Add the blueberries, be generous, and bake at 350 for ten minutes.  After ten minutes top the muffins with a mixture of brown sugar and cinnamon and pop them back in for another ten minutes or so, depending on your oven.

Tomorrow I am going to double the recipe and try the sour cream.  I'll let you know what happens.

First picture~

Could not wait for tomorrow. Matt bought great fresh strawberries and blueberries at Kroger after my mornings blueberry muffin marathon. I had to make these fresh fruit muffins to surprise the hard working Andy when he gets home today. (I tried buttermilk instead of regular milk in this set.) I remember now, after baking fresh strawberries in baked goods that I don't care for the texture of that particular berry in a muffin.)  It gets soft and squishy and lends little or no taste to the batter. The color also fades and it's just not to my liking.  I'll stick to shortcake for strawberries which we adore, but muffins and crumbles do very well with the sturdy, plump blueberry.

Ham and Butter Beans on a snowy day~

  
It is time to get real and to stop musing about the heat of Florida. One way to accomplish this is to  create a crock pot full of Rose's ham and tiny butter beans.  I put this array on low about midnight and this morning lovely aroma wafted through the house. Snow is falling all day, according to reports and this steaming pot of goodness will be enjoyed through out the day. I can't give you the recipe because none of my crock pot creations ever taste the same.  Luckily if it isn't baking, then one's creative instincts can take over and a little of this and a lot of that ensues.  Baking...a different ball park, one must follow the exact measurements. (Matt and I have discovered a squirt of mustard in a bowl of this ham and bean soup adds another dimension of goodness.)

There are a couple of hints from Cuisine at Home which I have used at one time or another--now this pot shown above, slow cooked all night after the beans had soaked during the day, but, if you are in a bit of a bind, add baking soda to soften the beans so they will cook faster.  Soda creates an alkaline environment which helps the beans on their way to lushness. Also, and this is good, add instant mashed potato flakes near the end of cooking to your soups or stews.  This addition slightly thickens the soups or stews if you haven't given it enough time to develop on its own.  It also adds to the goodness.

Next, a couple of hints for the kitchen that I had not thought of  were listed in a full magazine of the best 300+ tips and techniques from the readers and test kitchen of Cuisine at Home  (It  is now my favorite cooking publication because it has NO ADS!)

 If you have an indoor grill like a George Foreman grill or a panini grill use it to do your bacon.  The grease drips out of the escape spout into the grease catcher, the bacon comes out flat and crisp.  Why didn't I think of that?  Just do a few pieces at a time.

You know how the sausage squirts out of the casing when you try to slice it? Freeze it for about 15 minutes and  then the slices come out clean and smooth.
                                                          

Home Again~safe, sound, and tan.

                                                         

We had a lovely month at the beach with record highs for that time of year.  When we arrived home the house was perfect, thanks to the guys and Beth.  It was our Christmas present for them to stay here to protect the house and pamper the pets, so we had no worries for a great length of time.  I am always happy to get home, however, even though the piles of mail and papers are daunting. Everyone was hungry, so Matt and I made a fast trip to Kroger because Glenda Lechler had introduced the home version of Skyline Chile or Cincinnati Chili to us on the trip. The restaurant chain Skyline Chili  originated in Cincinnati and for years they have sold their  chili mix in pouches for the home cooks  who have a little more time to let the brew simmer and then the made up versions in the freezer department for a quick dinner.  We bought all the packs on the shelf because it seems they sell out fast.  Because we were in a hurry and the mix takes forty or more minutes (depending on how thick you like it)  on the stove with a pound of ground chuck, we bought the frozen  concoction for the evening meal. Collective sighs emerged as the men had a full meal after a month of catch as catch can meals.

                                                                

Skyline Chili

                                                                    
I hope your new year has started out in good form. (More later.)
Doris

Hint:  I was just wrapping the celery in foil and remembered this was a hint from Martha Stewart which really works.  The celery keeps well and ready to use in a snug wrapping of Reynolds.

Beach house pictures with the Lechlers:

 View from the deck~

Glenda, my sister-in-law and her daughter, Kathy.

David Lechler

David, JD and Joe Lechler

David and JD

As soon as I can stand to cook again after the trip, I will try this double peanut butter cake from Cook's Corner:
This recipe is originally from Taste of Home magazine.
Cake:
1/2 cup creamy peanut butter
1/4 cup butter, softened
3/4 cup sugar
2 eggs
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
Frosting:
1/3 cup chunky peanut butter
3 tablespoons butter, softened
3 cups confectioners’ sugar
1/4 cup milk
1 1/2 teaspoons vanilla
To make cake: Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
In a bowl, beat the peanut butter, butter and sugar until light and fluffy. Add eggs. Mix well.
Combine flour, baking powder and salt in another bowl. Add to batter alternately with milk.
Pour batter into prepared pan. Bake until a toothpick inserted near the center comes out clean, about 30 to 35 minutes. Cool cake in pan on wire rack.
To make frosting: Beat peanut butter and butter until fluffy. Add sugar, milk and vanilla. Mix until smooth. Frost cake.

From the site of recipegirl.com, tidymom's recipe for homemade pizza rolls:
On our trip everytime someone ask for suggestions about what to eat, Glenda always wanted pizza.  I sent her this recipe so she can have her fill.  Easy and delicious, good for a crowd or for a few and even tasty the next day if there are any left over.

Ingredients

• 2 cans refrigerated pizza crust
• garlic salt
• Italian Seasoning
• 1 cup sliced and chopped pepperoni
• 1 cup shredded cheese (we used Provolone and Pepper Jack)
• 1/2 cup Parmesan Cheese
• Ragu® Sweet Tomato Basil Pasta Sauce for dipping

Instructions

1. Preheat oven to 425
2. Dust a large cutting board or piece of wax paper with flour and roll out each pizza crust.
3. Season each crust with garlic salt and Italian seasoning.
4. Top with cheese and meat
5. Starting with a short end, roll crust into a tight log
6. Slice into 1" sections
7. Place on lightly greased pan and bake for 10-12 mins.
8. Serve with Ragu® Sweet Tomato Basil Pasta Sauce for dipping (We use Carfagna's)

Cinnamon BUN Cake

Happy 2013

                                                        

 

 

                                                                   Cinnamon BUN Cake

cinnamon bun cake=

 

I've had a bad cold for the last four or five days, so Matt decided to do something nice and reorganize and clean my many pantries and cupboards. They look spiffy and organized, except now I can't find anything.  I felt so well after Matt's graduation yesterday followed by dinner at Bucca's,, that today I went crazy in the kitchen roasting a big ham, scalloped potatoes with bacon and cheese and baking this cinnamon bun cake from the recipes of Mennonite Girls Can Cook-- and boy can they!  This is simply delicious.  I could not, however, find the jar of ground cinnamon and had to grate sticks of cinnamon which took a lot of my pent up energy.  Nonetheless, here it is. And, here is the recipe as well. Enjoy.

 

Cinnamon Bun Cake (Recipe and this one picture from mennonitegirlscancook.com)

This cake really does taste like a cinnamon bun! Delicious served warm. I think it would be great to serve for brunch even if it is a cake.

Ingredients:

• Cake:
• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups milk
• 3 cups flour
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• Topping:
• 3/4 cup brown sugar
• 2 tablespoons flour
• 3 teaspoons cinnamon
• 3/4 cup butter, softened
• Glaze:
• 1 3/4 cups icing sugar
• 3 tablespoons milk
• 1 teaspoon maple extract

Method:

1. For the cake:
2. Cream butter and sugar, add eggs, vanilla, and milk.
3. Add dry ingredients and mix well.
4. Pour into a 9 x 13" greased pan.
5. Topping:
6. Stir together topping ingredients until creamy
7. Drop evenly over batter by tablespoons and swirl through the batter with a knife.
8. Bake at 350º for 45 minutes.
9. Glaze:
10. Whisk glaze ingredients till smooth.
11. Drizzle over warm cake.
12. Best served warm..although it tastes great even after it has cooled!

Kitchen Hint:

To get a more uniform lasagna cut (slice) when I assemble the noodles I place a row of pasta east to west, put on the filling and the next layer of noodles I place north to south and so on.  By alternating the layers like this, the lasagna holds its shape when served. Also, I learned that restaurants make lasagna ahead of time, bake it and then refrigerate it.  When it is served (heated the next day) it keeps the slice shape perfectly.


                                               

Did you know there are thousands of types of potatoes…and one country in the world holds all of them? Yep, all just in Peru! Potato provides a rich source of vitamins, minerals and nutrients; these healthy vegetables are particularly high in vitamin C!!!

 

 

                                                                   

Blondies

 

 

Matt Lechler's graduation from the Ohio State University today.

 

 

I made these blondies many times when I was first married many years ago.  I just recently saw Barefoot Contessa bake a tray of these and while I am not a fan of chocolate, I thought I could do a little different combination and it worked! Here is her recipe with my minor changes.

Blond Brownies, Chocolate Chunk Blondies--whatever you call them, they are brownies of a lighter shade... (of color.)

                                                      

Ingredients

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 cup light brown sugar, lightly packed
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 extra-large eggs, at room temperature
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 cups chopped walnuts
• 1 1/4 pounds semisweet chocolate chunks, such as Nestle's

Directions

Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula.

Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into squares, the size of your choice. I made these today and they are delicious with a mix of peanut butter and milk chocolate chips along with a package of butterscotch chips and pecans instead of walnuts. Yum! This is a really good recipe--tried and true.

 

                                                                      

 

 

 

I am going to start a household hint (section) with each entry.  This one is the wonders of white vinegar.

 

For years now I have replaced fabric softener with cheap white vinegar. The only reason clothes get “hard” is too much detergent. Vinegar helps to dissolve soap residue leaving clothes naturally soft.
Fabric softener is some petrochemical slime that coats textiles making them feel “soft”. But if you notice it also decreases the absorbency of textiles like towels you really have to rub  to get a plate dry and it's never bone dry.
Fill the fabric softener tray of your washing machine with 1/2 cup of vinegar  and your clothes and machine will last for a long time. Also, use it in every load of your dishwashers.

 

The Beach House

                                           

 

It's count down to the beach house where we will be spending several weeks.  We are leaving home and dogs in capable hands as Joe, Glenda, Andy and I relax in splendor at this five level home right on the beach. Ocean in front with a private beach and inter coastal in the back. Water water everywhere.  If there is a storm.... Really, it looks solid and we can't wait to get there although we are taking several days to drive down to this wonderful retreat. So prepare for pictures, and, packing has officially begun.

Before we leave we have several events. First and best is our Matt graduates from The Ohio State University this Sunday. Then  the family gets dressed up and dines out at some nice restaurant late on Christmas Eve. Usually, we have a nice Christmas dinner together. After that we are gone, leaving behind three sad dogs and a 'honey do list' for the guys left to deal with the winter weather.

Today I shopped for the trip at Old World Market stocking up on good French wines, ginger snap cookies, and dried pastas.  Glenda and I take some things but since Sam's Club is two miles from our house, there is not much point in dragging stuff all the way down there.  I always take a crock pot though, because not all places have them and it is nice to start dinner in the crock pot and then sit on the beach all day coming in to good smells, a nice cocktail and dinner on the terrace.  Ahhhh....

I made another trip to Trader Joe's and treated the guys to Joe's marinated chicken strips in basil and tomato sauce with the hash brown ovals that are beautiful to behold from that market. I also bought the strips in pesto, but we will have those another time. I bought several of their fresh meats to try.  I have not bought their meat before and so to date the array has been declared to be delicious.

I stopped at Hallmark and bought two beautiful puzzles to take on the trip.  Glenda is obsessive when she gets started on a puzzle. She usually gets them done.  Only one wooden one given by the Little Sister of Pain defeated us both simply by opening the box!

Johnna, David's wife, is flying in today for a few days with her sister. So we will have them over for a meal and then on Sunday it's my birthday dinner and a movie.  We may see Life of Pi at the Fork theater, unless another movie pops up to catch our interest.

The car has been readied for the trip with the wireless ear phones checked so that Glenda and Joe can watch movies on the way if they get bored with the scenery. I gather a library for each person...magazines for Glenda and books for Joe, Andy and me. I am into Karen White all of a sudden.  I've read six of her books so far and find them interesting and easy--hardly any hacking of bodies.  I just finished Baldacci's new book, The Innocent and it is as good as Absolute Power.  He goes off track now and then with his writing, like Lee Child who has completely derailed after seventeen books.  Maybe that's all he has in him and they were good, really good, until the latest two.

Don't forget to look at Recipe Girl's blog...here's an example of goodness:

Apple Pie Bars

Yield: 4 dozen bars

Prep Time: 50 min

Cook Time: 60 min

These bars freeze well- try putting them in individual zip bags for impromptu snacks or as an easy addition to your child's lunch box.

Ingredients:

CRUST:
1 1/2 cups unsalted butter, at room temperature
3/4 cup granulated white sugar
3 cups all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon kosher salt
FILLING:
6 Tablespoons unsalted butter, thinly sliced
1/2 cup light brown sugar
6 pounds (about 12) Granny Smith apples , peeled, cored & thinly sliced
1 Tablespoon cinnamon
1/4 teaspoon nutmeg, freshly grated (preferred)
1/2 cup water, as necessary
TOPPING:
3 cups quick cooking oats
2 cups all-purpose flour
1 1/2 cups light brown sugar
1 1/4 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups unsalted butter, cut into 1/2-inch cubes and chilled

Directions:

1. Prepare the crust: Preheat the oven to 375°. Line a 12-by-17-inch rimmed baking sheet or jelly roll pan with parchment paper. With an electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour, spices and salt until a soft dough forms. Press the dough over the bottom of the prepared pan and 1/2 inch up the side in an even layer. Bake in the center of the oven for about 15 minutes, or until the crust is golden and set. Let cool on a rack.
2. Meanwhile, prepare the filling: In a very large, deep skillet melt the butter with the brown sugar. (If you don't have a large skillet, divide between 2 skillets). Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir in cinnamon and nutmeg. Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer; scrape up any bits stuck to the bottom of the skillet and add up to 1/2 cup of water to the pan to prevent scorching. Let cool.
3. Prepare the topping: In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using fingers (wash your hands and take off your rings first!), squeeze the butter into the oats & sugar and crumble together until the mixture resembles coarse meal. Press the mixture into clumps.
4. Assemble the bars: Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for 50 to 60 minutes, or until the topping is golden; rotate the pan halfway through baking, and keep an eye on it to make sure the top isn't getting too browned. Let cool completely on a rack before cutting into 2-inch bars.