House bath

Every year Johnny and his crew come to give the house and surrounding areas a bath.  They haul out the pool furniture and all of it gets the water treatment as well.  The pool opened and after one day it was clean and sparkling while last year it took two weeks to get to see the bottom.  Opening sooner and closing later seems to be the answer to less work when it comes to pools.  I know Andy didn't want one in the first place, but he succumbed.  He likes it but would never have another. It takes the crew a day and sometimes two to get everything washed and cleaned.  Where does the dirt come from?  It's nature. The guys have been at it so far for six hours.  We are having a big Easter celebration with over twenty guests, so the next two weeks are going to be busy with comings and goings.  I like the hubbub and I like the people and the guests that show up with big appetites.  Every day will be a new adventure with all the beds occupied with out of town family.

The crew comes hungry when they come to work and today is no exception except they did not touch dessert.  Men who don't eat dessert is a mystery to me. Note: They asked to take it home...the soup filled them up, now they are ready for dessert.

For the workers it is ham and bean soup and apple bread pudding (which they did not eat.)

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What's for dinner?

I have fed thousands and am still at it.  I like to cook in the mornings at least trying out things that will be successful at the end of the day.  Today I fixed a few of Trader Joe's pot stickers by just sauteing them and then covering them with a lid at the last minute. Trader Joe has several different  pot stickers in his frozen food array and this one we have tried twice and like the results.  I have even been known to drop a few at the last minute into different kinds of soups.  It adds a nice surprise.  The stickers can go right from the freezer into the vehicle that will carry them to deliciousness.

The second thing is a meatloaf with the fabulous BQ home made sauce.  I think I have given you the recipe, if not, I must do that because to me it is the best.  However, I must say after tasting every bottled sauce there is (perhaps) I think BQ sauce is a matter of taste.  I just happened to find (and like) this easy recipe from on- line.

I put some of the sauce in the base of the loaf dish and then a generous amount on top and let it sit to room temperature then pop it in the oven at dinner time while we have an evening drink while watching The Five.  (We always need a drink while watching The Five  LOL) Especially if we have watched Judge Judy first.  By the way, I read that she works only fifty DAYS a year and makes 47 million dollars a year. Now don't get me wrong, we do not sit in front of the TV all day.  We don't turn it on until 4:00--that's the rule.  There are too many other interesting things to do in life.

Out of the oven meatloaf.

Back in love with the new copper ware

Note:  Have you tried Trader Joe's pitted dark sweet cherries in the frozen food case?  They are so delicious.

 I know I was disappointed in the copper ware slide-the-egg- out skillet once butter had been introduced...but, I think it was the one skillet.  I am not having that trouble with any other of the products.  Bed Bath and Beyond has many copper pieces not seen on TV and I have two right here that I am using today.  One is a basket on a matching baking tray.  It is good for meatballs, as you see here, for bacon, or crispy potatoes.  Air circulates around and browns things so well.  The chicken meatballs are not brown because they are not done.  I wanted to get the pictures to you today.  The other that I am trying is the grill plate that fits over the burner of your stove.  There are cupcake pans, cake plans, nearly everything you would want.  Exciting. (Doesn't take much to entertain me these days.)

Back in love with the copper ware. This is a browning basket on the tray that can be used for bacon or crispy potatoes in the oven; and a grill that covers the burner. Bed Bath and Beyond has so many different copper pans and gadgets but these are the two I am using now. (Chicken meatballs here.)

We are starting to get the yard in shape for the parties to come. Beth has been run ragged getting the rods and outdoor curtains that we are putting up on each end of the pergola this year. It's a new addition and a lot of trouble.  We will see how it works.  I tried it one year with expandable rods but the sheers were still too heavy for the spring rods.  This time we are going heavy duty.  I'll picture it as soon as it gets finished.  The pool opens Thursday and then it's drag out and scrub all the outdoor furniture.  Never a dull moment at Many  Branches.

Oldies but goodies

Today, Wednesday, in Cook's Corner the topic was antique cookbooks.  The section made me realize that I never saw a cookbook in our homes growing up.  Not one.  Of course, I was not looking for them, but I never saw my mother address a cookbook while she cooked those wonderful dishes that she prepared for events and parties at our various homes--well two different homes, we moved only twice.  I don't remember hand written recipe cards either, although there probably were those because I have those written by my grandmother and Aunt Grace.  The point is the antique recipe books are to the point and do not fool around with instructions like oven temperature and time.  They rely on the fact that you know what you are doing and that you know how to cook in the first place  so the recipes are ingredient holders  No matter how old I am I learn or realize something new every day and I do wish I had written the recipes while watching my mother make homemade noodles, the fluffiest mashed potatoes, and the oozing cinnamon rolls.  I remember how she could put a party together for forty or fifty of their friends after working all day at a job.  I can remember her picture standing in a bed of Bachelor Buttons while holding a three-tiered wedding cake that she made for one of her friend's  wedding; cakes were her specialty.  I remember her cherry and nut cake and cannot replicate that taste to this day and rue the loss of her and the flavors that the memory of her evokes. Memories are a-flutter in my mind today thanks to Cook's Corner and it's editor Lisa Abraham who does such a good job of keeping this section of the Dispatch special.

Sausage and cheese grits casserole with shrimp

image: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsLKq4oE8FaXFsoAK3jACdvyQKq_LtWgbYv8v_cXi0GWbIM_iYI4bQmhvjMOJRVkXy6jmCT92-esLbLaXMrjwEf_88quT3-_9TJr0p_PseI6Q9Ox42Z5F_uC6_wUXQdauQVNFf-wHB75-o/s640/IMG_4022.JPG

Read more at http://www.plainchicken.com/2011/02/sausage-cheese-grits-casserole.html#A9bDizg4ADhSdHUS.99
I have to say this does not look like much, but topped off with the items below, it is a special dish from plainchicken.blogspot.com (This is her picture as well.  Mine is on my Facebook page.)
(Tomorrow slow cooker city grits with smoked
Gouda.) Recipe and picture from plainchicken.blogspot

I have a grit-loving family but I do not know where that came from because I had not cooked a grit until yesterday. Maybe it is Beth's fault.  She is from New Orleans and their grits are fabulous.  The last time I was there I had a dish of grits at the Broken Egg with shrimp and I was amazed at how easily they disappeared from the dish to my mouth.  So this will be grit week at the Lechlers starting with this easy and scrumptious dish. (I cannot get a picture to transfer to this blog, but you can see it on my Facebook page.)

I used the long cooking kind but the fast grits work too and anyway they go in the oven for an hour after you cook them, as directed, on the stove.  Also, I added the shrimp to the sausage balls with some of Carfagna's tomato sauce to top off the grits.

Saute Bob Evans zesty sausage with one onion.  (I make miniature balls of sausage and dice the onion.) One package is enough to put in the grits and to later top the grits with shrimp and tomato sauce. So I use the balls two ways in one dish...in the grits to bake for an hour and then on top to serve.

4 cups of boiling water to that add 1 1/4 cup of uncooked grits of your choice.  I used the long cooking grits and cooked them, stirring constantly with a whisk for 15 minutes.

Once the grits are cooked remove from the heat and add 4 cups of shredded sharp Cheddar cheese; one cup milk, spices of your choice, 4 large lightly beaten eggs.  Stir in the sausage balls.

Butter a baking dish and sprinkle the bottom of the dish with paprika and spoon the batter into the baking dish.

Bake uncovered at 350 for 1 hour or until golden.  Let the dish stand 5 minutes before topping it and serving.  It will cut in squares.  Top it with your choice of any toppings; I used shrimp and the rest of the zesty balls in about a 1/2 cup of good tomato sauce.

Hominy casserole and more~

Note: I haven't been just cooking, I've been eating up Tim Tigner's books on my Kindle.  I finished FLASH and started PUSHING BRILLIANCE.  If you like Lee Child and Stuart Woods you most assuredly will like Tim Tigner.  I have just discovered him and I am in for the long haul.

I have been a busy little cook this week but my phone camera is acting up and I cannot picture anything. So please use your imagination but do try at least the hominy casserole that is actually done by me in an iron skillet.  First of all you cannot hurt this recipe.  Anything goes but the hominy is necessary. Use two or three cans, I started with two can, but I am having it for an April event, so I will use at least three then.  In an iron skillet saute either bacon or I used diced pancetta  (from Trader Joe's) with one diced onion. Then start adding what ever you like: peppers, celery, carrots, peas, anything tasty.  Add the two can of hominy, 2 cups of milk or half and half or some cream, some parmesan cheese if you have some on hand; stir it around add shredded cheese of your choice and bread crumbs on top--now I got the idea instead of bread crumbs to use a package of Stove top stuffing sprinkled over the top.  I popped this mixture in the oven in the iron skillet for 45 minutes and Andy was enthusiastic as he gobbled it down.  I have two or three more testers of this recipe to go, but I can assure you I would not go to the trouble of typing this in a blog if it were a failure.

The thing I did yesterday is fantastic.  You know how your crab cakes fall apart if you don't get enough binder in the mix--or can you successfully keep shredded potatoes from falling apart as you attempt potato pancakes?  I had bought 4 pounds of Carfagnas CHICKEN meatball mix to make a batch of meatballs for an upcoming party.  I got the idea, as I looked in the bottom drawer of my frig and spotted several cans of lump crabmeat that I buy when it is $9. a can instead of $16. a can... which it usually is.  It is a big blue can and this one was Giant Eagle brand which is very good, but there is another blue can and I can't remember which brand it is, but it is good too.  I mixed two pounds of the chicken meatball mix with a half can of the crab meat, some spices, pepper, and a little salt, mixed it up and made several miniature meatballs for parties.  Popped them in the oven to bake 12 minutes or until hot in the center and brown on the bottom.  I had enough left in the bowl to make a patty for Andy...Well, that's all she wrote.  He always orders crab cakes from the menu and I can never make them without them falling apart so there you have it.  If you don't have a Carfagna's that is a real shame, but their spiced chicken meatball mix is so good.  I hope you can make it up yourself, but don't ask me how.  Oh, I forgot, I added a heaping tablespoon of grainy mustard to the final mix. I made more meatballs and several patties.  I had a few left over and added them near the end of the bake time to the hominy casserole and today Andy, my love of nearly 58 years, is a happy man.

Winter's back

I can tell you I did not have my morning coffee outside today.  Winter is back following a good rain storm last night.  But hope springs eternal, I know spring is around the corner and it looks like all is well.  

Beth and I are planning sheer outdoor sunbrella curtains for each of the two entrances to the pergola.  I had them once but did not have the rods secure enough and they were regular sheers, so they did not hold up well.  Sunbrella products are really good, so we are giving the place a new look.  The one thing I can't seem to get right are the pool umbrellas.  I need three or four and have, so far, thirteen! None of which are what I want.  Some were sent with the wrong color, some have a rope to raise them and for short people that does not work.  Some lose their color too fast, some pick up the dirt in the air and hold it like gold.  I fear for my life if I order four more.  At some point Andy is going to have a hemorrhage.  (While some women collect shoes, I collect pool umbrellas.) I may put them down by the road.  Things disappear in an instant when I do that.  One time Adam was cleaning out a shed and he would carry the items to the road and by the time he would walk up for another load what he had left would be gone. Yep, good stuff. So why not pool umbrellas?

I'm back to winter stews and today it is a fish chowder.  I stirred in a big spoon full of grainy mustard and it turned out to be even more delicious.

WaaaWaaa, after 57 years my springform pan has broken.  I bought this in California when Andy and I went there to work the day after our wedding.  May and Company was the department store where this was purchased for $8.  Many a cheesecake has been baked in this pan and I will miss it in my batterie de cuisine.

Morning coffee outside in February~

I can honestly say I don't think I ever sat outside having my morning coffee watching spring approach in February.  The dogs are stunned.  They have been spending most of the week outside all afternoon inspecting the reason for spring to appear in February.  

Nate will soon be home.  He is on his last leg of charming new acquaintances in country after country.  He started off in New Orleans, then Colorado, then Hawaii and on to New Zealand and Australia. Once he is in a spot he stays, taking in all there is to see. (Actually, he is going back to New Zealand and back to Hawaii and then home from Hawaii. Wow.)  He has met the most wonderful people and Andy and I hope that these new friends who have been so good to our grandson will stop by for a few days when and if they get to America. Travel is an education unto itself and Nate is good at it. He is a life-long learner like his grandfather.

On the homefront, Andy who is 81, is still attending classes at The Ohio State University.  Yesterday he got an A on a paper entitled Commodity Chain Analysis: Bleuette Dolls.  I had not read the paper before he submitted it and was pleased that he had selected this subject.  The French doll, Bleuette, was the last phase of my antiquing (dealing and collecting) in Paris and America. I had done two books on the subject and Andy had done many shows and trips with me so he selected this subject for a paper.  He says he is the teacher's pet and I can see why. Andy is a life-long learner and it keeps him perky.

We have begun buying large containers for planting.  Every year the pots stack grows and we are eager to begin planting.  Andy came home yesterday saying the Pansies are in, the Pansies are in. But really, this IS too early to plant in OHIO. It could be snowing in fifteen minutes without much warning.

Have a lovely Thursday.  I'll see what is in the frig for today's meals.  Oh, yesterday I used a can of biscuits with left - over cranberry sauce and baked these two items together for a lovely, easy dessert.  I usually use a can of apple pie filling but now I know what ever you use with these biscuits be it sweet or savory, the dish is delicious.  Try it.  You will be amazed.

I checked the freezer and decided to try Trader Joe's mini meatballs in a pasta dish.  Each time I go to Trader Joe's I buy a product I have not tried from there and I am never disappointed.  I thought if these mini balls are really tasty, that would cut out a big step in one of our big family events.  April 16th is Easter this year...EARLY.  So we are going to try for an outside event with grilling as the main to-do.  It's never too early to start planning when thirty or so people are involved.

I've settled on spaghetti and meatballs with roasted mushroom.  If you have not tried roasted rather than sauteed mushrooms you are missing out on flavor.  They taste, actually taste, like they look and should taste...so much better.

Nate's adventures...

Where have I been one might ask...

I have been absent from my blog due to my phone bucking and bullying for several days.  Somehow the camera refused to send pictures until I just now adjusted the darn thing and suddenly it worked, so here I am once more with goodies and ideas gleaned from a late Sunday night trip to Trader Joe's with Beth.  Riced cauliflower and riced broccoli have resulted in a delightful soup with pepper bacon accents.  I did not even have to get the food processor out because you can now buy this short cut at Trader Joe's.  The soup takes minutes to prepare and you have a lovely result.

          Then there is the bread pudding that I made from Anderson's brioche. That's a sad story.  This wonderful general store is closing its four stores forever.  It was a shock to Columbus I can tell you that.  Andy and I went over the day the closing was announced and we had to wait for a place to park.  Too late, they said. It is a done deal.  We are closing.  Their products were wonderful.  Lisa, who writes Cook's Corner in Columbus, asked them for their recipes to feature in her food section of the Dispatch and they said no.  So when they are done, they are done, and I understand that concept. (Now I can't get this picture on. ) No peace.Bread pudding made from Anderson's brioche.

Ahhhh, there it is.

Signs of spring

We are longing for spring.  When primroses appear in the markets Andy grabs them to surprise me.  It is always a sign that spring is on its way.  The oranges are from Sam's and this is our third bag of them.  They are so delicious this year. I just slice them up and leave them on the counter and they disappear like candy.

Andy's after class treat today.  Yes, he is 81 and still taking classes at OSU.

I am getting ready for some company in a few days and am playing the make-ahead menus.  Mushroom soup is going to be one of the soups. I have captured this soup which Andy hates because he dislikes mushrooms with a passion.  But, there are several of us who enjoy them in any form.

Andy's after class treat. (Yes, he is 81 and still taking classes at OSU.)

Let's calm down!

                                               

With America in a snit it is difficult to think about cooking or just about anything else.  The news harps on making everyone uncomfortable and fretful.  I wish we would ALL just calm down.

Andy and I made a trip to Sam's today and had the store to ourselves which is unusual.  The best buy in town is their rotisserie chicken.  Juicy, succulent, diverse and larger, yet less expensive, than any at Kroger or Giant Eagle.  I took the meat from the bones, stuck the bones, herbs, carrots and celery into a stock pot for making broth.  The chicken I divided into bags for chicken salad, chicken pot pies, and one for the dogs who get chicken nearly every morning with their regular food.

 

We like their salmon too, so we will be having that in the very near future.  Everyone but Mike likes seafood of any kind and one can do so much with salmon.

Sam has a really nice cheese selection.  I stock up on cheese while I am at Sams.

Their green beans reminded me of the little Rose ham in the freezer.  I decided right then to make a big pot of beans, ham, and potatoes for Mike to take to Stacy's house for dinner.  Matt and Stacy's baby is two months old and they both work, so cooking is not a priority in that house. Mike, the grandfather for the first time, is the gap filler between Matt getting home and Stacy leaving for work.  That's working for the winter, but come spring and Nate and Mike are back to full gear working themselves.

Sam's had wonderful bags of sweet oranges today.

We are having a spring like January which suits everyone.  I fear February, but maybe it will stay pleasant then too.  One can only hope.