Wednesday, July 30, 2008
For example...this little one in the following shots has never smiled for me. I've been photographing her since she was 4 months old. Well today it happened. I had a break through.
Tuesday, July 29, 2008
Today's recipe of the day: Angel food cakes with Berries Marinated in Orange Liqueur.
Be sure to leave some berries for the kiddos so no one mistakenly gives them some or they don't feel left out. I can't imagine the treatment I would get if I ate this in front of mine.....it would be disastrous!
For the cake: Ingredients
1 and 1/2 cups egg whites at room temp. (this makes 8 little cakes)
1 1/14 teaspoon cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar
1 1/8 cup sifted flour (this is important, I skipped it and you really shouldn't)
1 teaspoon pure vanilla extractWhip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer still running, gradually and 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved. Sift the remaining 1/2 cup of sugar with the presifted cake flour 3 times, to aerate the mixture. Fold into the egg white then fold in vanilla.
Spoon into extra large muffin pans (I used the mini-bundt pans, I think they look cuter!) Bake until golden brown at 375 degrees. Turn upside down on lifted cooling rack (It keeps the tops from getting squishy. Let cool for about ten minutes. Run butter knife around them and then knock out.
1 pint of strawberries or more if needed
1 pint of blueberries
(You can use any berries that you want really)
1/4 cup orange liqueur (I used Cointreau)
1 teaspoon fresh lemon juice
2 mint leaves, julienned (this makes it sooooo good)
Whipped cream for garnish. (I used fresh because I had it)
Mix all the but the last ingredient and let set for about 1-2 hours before serving. Spoon over cakes and then top with whipped cream.
Monday, July 28, 2008
I'm bound and determined to use ALL my rhubarb. Since grocery prices are going up I really want to use everything I've grown. So I made a beautiful tangy sauce for chicken, turkey or even steak. With fresh garden lettuce it was perfect. I topped it off with Bacon Beans. The beans were given to me and you can bet I had to find a fantastic way to cook them. (I'm also going to try my hand at canning, we'll see how that shakes out) It's not the healthiest recipe on the block, but yowza...are they good!
1 1/2 cup rhubarb (give or take a little)
1 cup diced onion
1/2 cup packed brown sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon allspice
1/8 teaspoon ground cloves
1/8 teaspoon salt and pepper
Combine all ingredients in saucepan and bring to a boil. Reduce heat and let simmer for about 20 minutes. Remove from heat and let cool. Pour over meat and enjoy!
4 or 5 cups of fresh beans
(this one is real specific guys, it all depends on personal tastes!!)
4 or 5 slices of bacon chopped into little pieces
2 or 3 tablespoons butter
1/2 chopped onion
3 garlic cloves chopped
Salt and pepper to taste
Cook bacon a few minutes before adding the rest of the ingredients. Add everything else and let cook on medium until beans are tender. It helps to cover them so they steam a little faster. It takes about 30-40 minutes for them to be tender.....it's completely worth the wait!!!
Saturday, July 26, 2008
Friday, July 25, 2008
And then, as I clean up the graham cracker that has been broken into what seems like 7 billion pieces and scattered about my house, I come around a corner and find a bucket wearing little boy staring peacefully out the window......and my day returns to perfect.
Thursday, July 24, 2008
Wednesday, July 23, 2008
Monday, July 21, 2008
Friday, July 18, 2008
Wednesday, July 16, 2008
Cranberry Carrot Saute
1 pound carrots, cut into sticks
1 teaspoons salt, divided
1/4 cup orange juice
1 tablespoon brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground mustard
2 tablespoons butter or margarine
1/2 cup craisins
1/3 chopped pecans (optional)
In large saucepan, combine carrots and 1/2 teaspoon salt. Cover with water and bring to a boil. Reduce heat; cook 10 minutes or until carrots are fork-tender; drain. In a small bowl, combine orange juice, brown sugar, cinnamon, mustard and remaining salt. In a large skillet melt butter. Add carrots and orange juice mixture. Cook 2-3 minutes or until carrots are coated, stirring frequently. Add cranberries; cook until heated through. Sprinkle with pecans if desired.
Tuesday, July 15, 2008
Monday, July 14, 2008
Sunday, July 13, 2008
Found a tree just for me.
A tear tree.
This is my grandfather's creel. I've been carrying it for 15 or 20 years. It's the only thing I have of his. He loved to fish near Saratoga.