26 October 2012

Resuming my previous life

The Cookbook "Seasons In My Kitchen" Winter Edition has finally went to the printers yesterday!!  Since this is small cookbook, a volume, if you will, I didn't have nearly the time invested as most writers, but WHEW!

Yesterday was a beautiful October day and I got to resume my previous life of snapping photos, cooking, playing with the pups.....it's the same life but I didn't have a project looming.  Very liberating for a few days!

I didn't take any photos of prepared foods......
I started a new novel.....
I visited with the neighbors.....
I hung up a really cute Halloween bat garland in my kitchen window.....
I enjoyed a beautiful bouquet from Whole Foods......
I planted tulip bulbs for next spring.....

Even though it's Friday, it's back to business!  I have Pup Trick or Treat arrangements to be made and biscuits to be baked!

13 October 2012

A moment in time

Last week, a friend sent me a historical photograph of Tecumseh, Michigan. 

She thought I would be interested in seeing the building that we own which currently houses The Boulevard Market and our other businesses.  It's the building with the railroad sign in front of it.

 I had to share it with you!  I am entranced by the life depicted, the lamps glowing, the horse/carriages and early automobiles, also by our building's facade that no longer exists.


04 October 2012

Chex Mix

Oh how I would love to meet the creator of Chex Mix.  I would swoon over their recipe of salty, crunchy, buttery amazing-ness of hot from the oven Chex mix.

I am a savory, buttery, salty person.  What are you?  I think it's why I love cheese so much, and shortbread and sea salt caramels.

Chex Mix falls into that category for me.  Cripes, I don't even add the wheat Chex or peanuts or pretzels (well sometimes) anymore.  I just mix the rice and corn Chex and am crunching away in 20 minutes!!

As I watched the first Presidential debates, I consumed 3/4 of the batch.  Yes, I have gotten 4 days worth of essential vitamins and minerals from the cereal in 2 hours.  Yes, it was worth every bite.  I should have brushed my teeth twice...the garlic is seeping out my pores. 

I'm finishing the rest this morning for breakfast.  Possibly with a Coca-cola. Before 9am.    

My recipe is simple;

8 cups Chex cereal of your choice (a mix of wheat, corn and rice is what normal folks do)
1 cup stick pretzels
6 Tablespoons Butter
1 teaspoon garlic powder
4 teaspoons Worcestershire Sauce

Preheat oven to 275 degrees.

Melt butter in large pot on stove over medium heat.  When butter has melted, add garlic powder, Worcestershire Sauce and stir.  Pour in cereal and pretzels, gently stir to coat.  Place mixture on a baking sheet and bake 15-20 minutes until crispy.  Eat immediately, or have more self control than me and allow to cool.  Store in an airtight container. 


03 October 2012

Dog Shaming

Recently my Mother-in-law sent me an email with all of these "dog shaming" photos.  Of the 20 or so included, honestly, I think this is just too hilarious NOT to share!!!

It's Wednesday and I know I needed a huge laughing, tears rolling down my face, start to my day.  I hope this brings you one too!  (and be appreciative that your dog doesn't exhibit this type of behavior, or does he?)

02 October 2012

Pesto making commences...

I think it was the 3 liters of Extra Virgin Olive Oil that tipped them off!

All of a sudden John brought home a baguette, Jamie was discussing homemade pasta.....

Pesto season has officially started for the week!

I had planted 5 basil plants in my garden this year.  The lack of rain did stunt their growth a bit, but I think it intensified the flavor!

I gathered all of the essentials; Parmigiano-Reggiano cheese, pine nuts, EVOO, garlic and washed/dried basil leaves.

I never use a real recipe, I just chuck it all into the blender and let 'er rip.  Taste, adjust, taste, pour into some sterilized  jars or plastic containers and pop in the freezer!

Last year when pine nuts were in the ballpark of $40 per pound, I used walnuts instead and it was fantastic, so don't feel too obligated to use pine nuts if you don't have them.

One whole basil plant is simply for slicing the leaves thinly and covering with olive oil to protect it from the air and going into the freezer.  I love to use that all winter as well for garnishes and cooking.  As long as the leaves are fully covered with the oil, they will stay bright green and quite fresh, even right out of the freezer.  I also use the "basil" oil for salad dressings and drizzling!

"Harvest" is such a meaningful word today!