In The Yellow House

Memories in the Grocery Store Aisles

2012-01-19T09:00:00.001-06:00

Does anyone remember the Brach's bulk bin in the grocery store? Bins of candy bought buy the pound; as a child the temptation to sneak just one was great. The hope mom would give change to put in the locked metal box allowing you to pick was palpable. Sour balls, bull's eyes, Sunkist jellies, root beer barrels, caramels and Neapolitan.

In the summer, my grandmother would host four grandchildren and there was always copious amounts of ice cream. Not just any ice cream - Neapolitan ice cream. Not usually a favorite of mine but she scooped your bowl to order. Lots of chocolate, some strawberry and a little vanilla. At the end, the cardboard half gallon container had deep wells surrounded by the remaining flavor. Just a really cool thing Grandma's can do that a mother never would. It made the ice cream so much more delicious.

It never occurred to me to make Neapolitan candy but when I happened across a recipe I had to try it. So many of my memories are tied to food (or is it the reverse?) and this candy of acquired taste is a fine example.

Especially fabulous if you are a coconut freak, this candy covers all bases with vanilla, chocolate and er...pink. No mind because its striped results are a tasty blast from the past. With all its assumed kitch, the recipe includes vanilla bean seeds. Classy.

Melt white chocolate with sweetened condensed milk and vanilla beans seeds. Be sure to save those pods for the extract bottle or sugar bowl. Once it's melted smoothly, fold in the shredded coconut.

This white love is divided into three parts. One third becomes a lovely shade of pink. The last is flavored with best-quality unsweetened cocoa,

I used an 8x8 pan lined with the wonder-stuff called quick release foil. Chocolate. Vanilla.

Then pink.

After a setting period, it's ready to cut into rectangles and be coveted by old Gen X-ers. My homemade had softer, smoother and more consistent texture. And, just as I recalled from childhood didn't really taste too chocolatey or vanilla-y or pink.

Bummer. In my excitement and Christmas nirvana - I never took pictures of these little goodies cut up and stripey.

But the next time you're at the grocery store, hit up the bulk bins. Don't forget your 33 cents to put in the locked box. They'll look and taste same but with presumably with more filler-crap.

You could make your own by consulting Martha recipe.

Either way, it's worth a walk down memory lane.

A New Cookie Jar

2012-01-18T08:16:00.001-06:00

I always do my best to make sure there are homemade cookies in the house for snacking and lunchboxes. A stingy mom, if I haven't made them there aren't any - purchased cookies are too expensive and full of junk. ~~I never buy them~~. I only Trader Joe's Peppermint JoJo's - but who doesn't, right?

Until recently, this jar was used to display Max's baseball collection. Now it displays my cookies.

It looks super cool filled with cookies but it takes many, many, many cookies to fill this giant jar.

Of course, it doesn't need to be completely filled but that's a neurosis to discuss another day.

Published!

2012-01-17T09:00:00.000-06:00

A long time ago, I wrote a post about life lists (note purposeful lack of back link). More recently, I decided a mother of four kids in three different schools (involved in cross country, track, show choir, chorus, builder's club, soccer, cub scouts and social lives greater than the sum of their parents) should not have a life list. It's just too depressing.

But - the sun also rises and in the time left in the wake of "a long time ago", I've tried my hand at some creative writing. Creative non-fiction or the personal essay - as opposed the stream of conscious I typically share here. I have really, really enjoyed it and determined I wanted to be published. Check that, I determined I wanted to be published in a neat little 'zine I stumbled across. It's called Remedy Quarterly.

So, I took a deep breath and put myself out there submitting a story idea to this project I really admire. I don't do waiting very well. I anticipated the "yay or nay" deadline anxiously. The day of said deadline, I had forgotten all about it and my heart was pounding when I found a surprise email. My story cut the mustard. It felt like discovering you made the team or got the part.

The current issue of Remedy Quarterly: Heritage includes "My Stainless Steel Locket" a story inspired by inherited and found recipe collections. I am very proud its inclusion in this collection of essays highlighting healing and delicious memories. In the spirit of sharing, I'd like to share a copy with you! Leave a comment sharing what your favorite family recipe is and be entered to win Issue #7. Leave your thoughts and a random winner will be drawn January 30th.

And now, with this little victory under my belt, I return to the keyboard.

Wish me luck.

On a Creative Roll

2012-01-16T09:00:00.057-06:00

In all, 17 people got their gift on in the yellow house for the annual kitchen gifts class last month. Since the second class was rather large, I modified my typical format and set up stations, tastings, examples and mini demonstrations.

One of the best parts of kitchen gifts is the creative wrapping process. I do my best to buy only brown paper and doll it up. A blank canvas to be made hip, sparkly, rustic or traditional. To that end, I also try to corner the market with every possible cool bit to make conservatively wrapped gifts especially fun. When possible, I like everything to be reusable.

The problem in these classes has historically been how to display the goods without looking like JoAnne and Michael barfed on the table. The answer? Brown paper.

Isn't she clever?

A cohesive display and much inspiration.

Disclaimer:

This post was written well before Christmas and abandon as many of my forthcoming posts were.

I must apologize for unearthing Christmas. It's past, it's done, it's packed away. But since I didn't get this posted in a timely fashion and really wanted to share this idea, here it is. To save myself, I wondered about other applications of this little display and come up with some others....

Gather your goodies and host a winter craft party. Use it to show step-by-step directions for the scout meeting or birthday party craft. Roll out a brown paper table runner at your Superbowl party. Draw out your plays, root for your team, label the snacks, never hear "what is this?" every again.

That alone, is worth it.

Here's What You've Missed...

2012-01-13T12:51:00.004-06:00

in the Yellow House.

Henry ate turkey like a champ. Were hoping he goes to sectionals.

Jono turned the big 4-0 and his girlfriend is of age.

Ella caught the baking bug and will most likely be involved in many a bake sale to pay for the bus.

Max is loving the music, picking up choreography tips and discovering new directions.

Jake and his friends are still dorky boys but haven't gotten slushied. No Quinn/Rachel in sight.

Mr. D out did himself with 6 (yes that's a six) turkeys. He's a beast.

June continues to show Cheerio team spirit in the face of maternal torment.

I continue to wash fruit and am, as always, strongly represented by the yearbook staff.

That's how Jennifer sees it.

And that's what you've missed in the Yellow House.

Cake in a Can

2011-11-27T10:00:00.006-06:00

Cake is my favorite food. In any shape. In any flavor. Cakes me supremely happy. Supremely. Now that's happy.

When working on my kitchen gifts class for nourish I came across some inspiration via Martha. Big surprise. Cake in a can. Come on.

I also love to recycle tin cans. Remember? How does she get into my head?

Could cake in a can get any better as a sweet gift? Yes. There is beer in it. We're so in tune - Martha and I.

Simple would be an understatement. An easily tossed together quick cake full of pantry spicy goodness...and stout. Generously buttered 19oz. cans are the baking vessel.

In my excitement to do this project, I grabbed 4 pop-top cans of soup. Without thinking, the proper size was procured but see that little rim? Trouble.

When I explained my situation to my dear in-need-of-distraction-friend Kelli, she directly asked, "Will they come out?" My direct response was "I have no idea." Long story short they did not and it didn't matter much because I dug them out and ate them anyway. Call it a purposeful illustration for class attendees. Call it an unthinking oversight. Whatever. It's cake.

Per Martha the cakes are removed from the cans, the cans washed and dried and then the cakes are returned to the can for giving. The show must go on and I made my tasty cakes darling for giving. A simple parchment circle punched with a $1 star stamp with a bright green rubber band to secure it. The other can I wrapped in scrapbook paper and placed in a cello bag with a cute handmade tag.

Let's return to the issue of cake. This cake tastes like Christmas. If there were an official taste of Christmas this is it. Really. Plus it's cake. AND it's baked in a can.

First, buy the right kind of can.

Then, read this great blog by a baker with cans of the right size.

Happy Christmas Cake!

Love My Kitch....

2011-11-26T11:04:00.001-06:00

.....and to hear from you!

The Roots of the Garden

2011-11-23T10:00:00.002-06:00

During our last Midwestern warm spell, I spent some time in the garden. I treated myself to the digging of my first parsnip. It was humongous - freakishly so but I'll proudly eat it anyway. This is the first time I've ever grown parsnips and I am going to leave them in the ground covered with a cozy layer of straw. I love the idea of going out to harvest food from my snow covered yard. Parsnips are an oft overlooked vegetable. Look for them at your local green market. Roast, puree or bake them in bread. Add them to your rotation and I promise you'll be thrilled

My other first attempt this year was celery root. I bought tiny plants, set them in the ground and left them alone. The occassional top off of dirt and that's it. Today I will be bringing them all in where I am sure I will cook them in quick succession. This first dug was a bit smaller than I had hoped. The can get really big and knarly looking. Slipped into a stew or pot of buttery mashed potatoes. Heaven.

Though modest, I am happy with the new additions to my garden this year. I will definitely include them again next year. Until them I will eat.

Looking for something to do with parsnips? Try thinking "outside the recipe box" recipe.

Spiced Parsnip Bread
Something unusual & delicious from Relish

1 1/2 c. all-purpose flour
3/4 t. baking powder
1/2 t. cinnamon
1`/2 t. ground allspice
1/4 t. ground cloves
3/4 t. salt
1 c. sugar
1/2# parsnips (about 2 medium), peeled and finely shredded
1/4 c. walnut or canola oil
1 egg, lightly beaten
1/2 t. vanilla extract
1/2 c. chopped walnuts

Preheat oven to 350 degrees. Butter a 9x5 or 8x4 loaf pan.

Stir together flour, baking powder, cinnamon,allspice, cloves and salt in a medium bowl. In a separate bowl, mix together the sugar, parsnips, oil, egg and vanilla. Slowly stir parsnip mixture into flour mixture. Stir in nuts. Spoon batter into prepared pan.

Bake 55-65 minutes, until a knife inserted in center comes out clean. Remove from oven; cool in pan on wire rack.

Gifts of Love with a Vintage Twist

2011-11-21T10:00:00.003-06:00

I love to make kitchen gifts and with every passing year, I buy less and make more. My gifts are anxiously anticipated and make it even more enjoyable to create and package them. This year17 talented people looking for inspiration attended two nourish classes and came away with (I hope) many ideas and the confidence to feed those they love delicious holiday treats.

Though I hope to share lots of my ideas in the coming weeks, I have chosen to start with one of my favorites.
Every year I include a simple chocolate bark recipe. A gift everyone loves and super easy for anyone-regardless of skill level-to make. This year's is dark chocolate, toasted almonds and dried apricots with a sprinkling of smoked sea salt. Sharing this simple yet addictive treat was not the high point, at least not for me.

In this case it's all about the packaging. Rooting through the books at Goodwill, I came across an overly loved copy of Frosty the Snowman and ran to Michael's for a 99 cent half-sized white pencil box. Add to this pairing rubber cement, an Exacto-Knife and a piece of mylar. With some careful cutting the image was dry mounted the lid and covered with mylar to create a frosty (pun intended) look. A few wispy swirls of rubber cement lightly sprinkled with sparkling glitter and Frosty comes to life.

This was my favorite presentation of the year. Combining vintage book images and a decoupage-ish technique - does crafting get any better?

In the end, the recipient has a beautiful keepsake box to enjoy long after the chocolate has affixed itself to the hips. I am sure they'll be especially grateful for the New Year's resolution incentive.

A Honey of a Cookie

2011-11-17T20:08:00.018-06:00

I spend a lot of time baking cookies for my kids' lunch boxes. I ask for requests and it goes something like this:

Me: "What kind of cookies do you want in your lunch boxes this week?"

Ella: "Chocolate chips, extra chips"
Henry: "Chocolate chip, lots of chips."
Doug: "Chocolate chip, few chips"
Max "Chocolate chip"
Jake: "Chocolate chip, no chips"

Last week, getting a little crazy in a stay-at-home-mom way, I went against the grain and resurrected one of my favorites. Honey-Oatmeal.

Honey is as near and dear to my heart as are the dear bees producing it. I have always wanted to be a beekeeper and long story short, after one good year, my inexperienced eye sent my bees to a new neighborhood in search of more living space. I am not yet ready to throw in my veil but until it's time to harvest yellow house honey, I'll buy from the locals.

It's good for our environment, our food system and our personal health. Honey is a great source of antioxidants and a beneficial antiseptic. Think of local honey is an allergy shot increasing your body's ability to fight allergens most prevalent in your neck of the woods. Preventative medicine in a cookie. I always knew it was possible.

By the way, this cheap kitchen gadget is the only way to measure sticky ingredients. Get one.

The recipe is easy and offers stellar results. It can be made without thinking or while talking on the phone, adding to the every growing/never diminishing to-do list or listening to what seems like the 100th time Lance Armstrong visits Elwood City.

If I were a better food blogger, I'd have step-by-step photos illustrating a properly softened stick of sweet cream butter. Documentation of the technique to utilize for exquisitely creaming said butter and notations on the virtues of weighing flour.

I am not though.

I am just a mom making lots and lots of cookies.

Honey-Oat Cookies
1 1/2 c. sugar
3/4 c. butter
2/3 c. honey, preferably local
2 eggs, lightly beaten
4 c. rolled oats
2 c. all-purpose flour
1. baking soda
1/2 t. salt

Pre-heat the oven to 350 degrees.

Whisk dry ingredients together.

In the bowl of stand mixer beat butter, sugar and honey together until fluffy. Add eggs and beat well.

Stir in dry ingredients til combined.

Scoop balls of dough about 2 T. in size onto a cookie sheet about 3" apart.

Bake 9-11 minutes. (watch Francine ride her bike)

Cool on sheet pan several minutes before moving to a rack to cool completely.

Henry's 8th Most Important Picture

2011-11-14T07:46:00.000-06:00

We had Henry's party on Saturday evening. Henry requested "ground beef" tacos. Mommy and Daddy added some chicken, a pot black beans, Spanish rice and lots o' guac. Of course, the ubiquitous chocolate birthday cake I've made for the last um-teen birthdays in the yellow house was served. The chocolate frosting was this one, covering the last um-teen birthday cakes. I am hoping someday, they'll break out of the mold.

Henry thoughtfully decorated his chocolate cake with chocolate frosting using Han Solo, Princess Leila and Yoda picks. Nice to have them in attendance.

And, of course, regardless of what I cake I bake (over and over and over) I am blessed to celebrate each and every one of them.

Happy 8th Birthday, H.D!

Homecoming 2011

2011-11-14T07:10:00.000-06:00

The end of September was Homecoming. Jake took a girl he's known since kindergarten. I told him a year or two ago someday he'd take her to a dance. He told me that was gross - like dating your sister. Amazing what a mother knows.

To save the kids from a meal at Olive Garden (or maybe saving Olive Garden from the kids) we offered to host a dinner for everyone. I was thrilled they were thrilled and set about planning a buffet of heavy hors d'oeuvres. (old caterers die hard)

I wanted the table to look lovely and be a bit more formal than a usual gathering of friends. I didn't want it to be intimidating either. No girl wants to worry over things like this while hoping not to fall off her heels.

For the menu, my hope was to settle on the fine line of teen-friendly but new. Food not foreign, and recognizable but not typical. Grilled chicken skewers not nuggets. We made three dipping sauces to appeal to all palates. There was a crudite platter. The teeny-tiny potatoes were roasted with Rosemary-Orange Salt.

Since I adore cheese and feel a beautiful board should be part of any entertainment plans, I went out on a limb. Suffice it to say it looked just like the photo even after the mass of teens hit it.

There was dining and mingling and conversation.

They all had a great time and I loved having "my" boys around and getting to feed them all.

The only thing I can't figure out is how in the hell they can be in high school.

Hipstamatic Henry

2011-11-11T14:52:00.000-06:00

Though I know I am far behind, I've finally installed Hipstamtic onto my phone. I love old photos - even of people I don't know (check out my website). Making today look vintage makes me very, very happy.

Last weekend, as we approached Henry's 8th birthday, he wanted to lie down with me before going to his own room. Really, who am I to say no? It means he will fall asleep and poor Doug will carry him off to bed - forty pounds of dead weight - before climbing into bed himself. He is a patient man. As my children get older, my idea of "cuddly baby" gets larger so I make this work. Call it adaptation. After he drifted off, just before the baby snores started, I snapped some pics. (okay, maybe like 20 or 30)

In my mind he's still only two.

Needed: Recycled, Weather-Proof Ornaments

2011-11-10T10:01:00.000-06:00

Thanks to my 2nd grade wolf scouts I have been challenged to get my craft on again. I realized three days ago yesterday's meeting was the only opportunity for the boys to make ornaments for the pack tree down on the Riverwalk. Our next meeting as after the tree lighting so I had to channel my inner Martha - or my inner Martha staff member - fast.

Since our focus this month is on the environment, I wanted the ornament to work into that theme in tandem with the broad scouting theme. Back to the felted sweater collection for up-cycyled and weather-tolerant ideas.

With the help of a few online templates I came up with what the kids and I decided (hoped) looked like a wolf. Max's idea of the neckerchief completed the look.

My pale yellow thrift store score worked as a neckerchief. I wish it was gold. Can you say com-pul-sive?

A brownish-gray sweater lent itself to wolf fur. The charcoal gray be came noses.

I was lucky I only had to make eight though the cutting took far less time than I had anticipated - even with crappy scissors. I hid my beautiful sewing scissors so the kids didn't confiscate them for ridiculous things. Now I can't remember where I put them.

Parts in order. The original button eyes concept became big black sequins - glinting wolf eyes. Again, the fabulous Max suggested a golden sequin to act as a neckerchief slide. Pre-threaded embroidery floss allowed the boys to string a hanger on easily.

Tiny patient fingers used weather-proof glue to apply the eyes, nose and slide. I found the neckerchief required a quick whip stitch across the back to secure it. Not even a big deal for the sewing challenged leader.

The final product.

I am pleased with the final result and I love how all aspects of the achievement at hand were tied together (though I am mostly likely the only one present to have noticed). I love a good connection.

Onward to the next project. Wad of shrunken sweaters under my arm.

Martha's staff has nothing on me.

An Exception To The Rule

2011-11-09T09:00:00.002-06:00

I will start this post with a few personal statements of fact.

#1 - Food should only be the color nature intended it to be. Treats made with marshmallows and cereal should not be blue or green. Frosting shouldn't be violet.

#2 - Food should not be shaped into weird things. Cookie cutter sandwiches, okay. Lamb-shaped butter, molded meat, weird.

#3 - We pack a lot of lunches in the yellow house.

#4 - Bento boxes are cool.

#5 - There are always exceptions to every rule.

The above product was recently found on the shelves of one of my favorite kitchenware stores. As a part of my job with said kitchen ware store, I get to try some cool and not so cool products. When the above Egg Design Molds made their appearance, I was sort of grossed out. (see number 2 above)

A still warm-ish peeled hard-cooked egg is placed into half of the mold. The molds look like bears, bunnies, hearts and stars.

The two halves are clipped together pressing the egg into the mold. It's fairly easy to do.

My lovely assistance Ella did all of the work.

The mold with the egg inside is then allowed to chill in an ice water bath. The slightly warm boiled egg when mashed into the shape of a bunny face and iced down emerges....

...a hard boiled egg in the shape of a bunny face.

Now based on a a few of the above statements of personal fact, you may think I am being negative, sarcastic or down-right nasty. You would be wrong.

These delightfully shaped eggs have a place. Inspired by the beautiful cuisine found in a bento box this is a fun way to approach breakfast or lunch for a little one. An ace in the hole for the parent of a picky eater. At the very least envious glances at the lunch table.

My children are passed the age to appreciate an investment in these little tools, but if they were younger I think I would. I encourage this bit of fun for the sake of a healthy lunch. If this were to ensure your child got a good dose of protein in the middle of the day, wouldn't you agree?

Please note: In effort for full disclosure this endorsement comes from a woman with way too many sandwich cutters and mini pie molds.

And if you dye anything weird colors you're on your own.

The Baby One is Eight

2011-11-08T14:06:00.001-06:00

Today is a big day in the yellow house. Today Henry is eight. Today is Henry's golden birthday.

As the baby of the family he is an especially lucky boy. Beyond doting parents there are three older siblings to shower him with the affection, homework help, treats and older friends to admire.

The child fairly always affixed to my hip for the first five years has grown and developed a wonderful personality. He is patient when I want to monopolize his time.

He has a tremendous sense of humor, is wise beyond his years, a silly second-grader and lover of potty humor.

His mind works very much like Max's. The wheels are always turning and connections are constantly being made. His math skills are sharp and he loves to read. If you think a work ethic can't exist in an 8-year old you've never met Henry. The first to grab his shovel when mulch is deliver (to anyone), he loves to build things and is always up for home improvement projects.

A miniature Doug, he has a wonderful imagination and amazing capacity to remember movie plots and characters. I can't believe this tiny shadow will every top out at 6'2" like his Dad. Oh, did I mention the mile wide stubborn streak?

I've learned a lot from Henry in the last eight years. He's taught me lighten up and that dirty little boy fingernails aren't such a big deal. I appreciate every moment I have with him, with all of them, in a way I wasn't mature enough to before. Hen is a bit of all of us rolled into one. Sometimes a contradiction. Out going, shy. Strongly attached, fiercely independent. Serious, hysterical. Hard-working, unable to put his laundry away.

On the birthday of our little toe-head, I realize the gifts he's given each of us. A constant companion, a playmate, a kindred spirit and someone to be responsible for.

I've learned they don't always need to be carried, there is time for a game of Zingo before school and vacum-sealed jerky sticks can be a birthday treat. (ugh)

Happy, Happy Birthday Henry!

The Mother & Apple Sauce (Cake) Prevail

2011-11-07T09:00:00.026-06:00

A week or two ago I made a big batch of apple sauce with a bunch of apples gotten for a steal at an end-of-the-season market. My children love apple sauce so I try to keep it around in season for lunch boxes, morning oatmeal or to add fruit to (or extend) a meal. After making quarts and quarts of applesauce I have used several different methods. Peeling, not peeling, food processor, masher, immersion blender, food mill. All have been well received with no complaining. Most recently, I used a method I can't recall but know I didn't include peeling. I planned to spin it through the Vitamix to see what it would turn into. Stopping just short of completely obliterating the thought this sauce ever had anything to do with an apple, I was happy with the color and flavor. The texture was a bit too silky of my taste but it was an experiment. Truth be told I was not remotely concerned with the small flecks of apple skin. It's never been an issue before. This should have been my first clue it would be an issue.

Of course, I was wrong and after attempting to serve it one more time Doug told me the kids didn't like it because there are skins in it. Seriously? They say when life gives you lemons make lemonade. I made applesauce cake.

Brown sugar, bit of butter, eggs. Some flour, leavening and warm spices. Can you see the skins because I can't.

I chose to bake it in a Bundt pan because Bundt cakes look special. A bit rough on the top but nonetheless lovely. Though it calls for raisins and nuts - I did without. Can you imagine the consequences of those textural issues?

This recipe from Gale Gand is moist, delicious and simple. Try it for yourself with rejected homemade (or purchased) apple sauce. An autumnal treat from a hometown baker, the kids have been scarfing it down.

HA! Who's eatin' apple skin now?

A mother always prevails.

Apple-Ginger-Cranberry Pie - Two Ways

2011-11-06T13:05:00.000-06:00

Last week I taught a pie making class. I love pie and never make them often enough. In my head it becomes this lengthy process and mess. It's not. It never is. My show/tasting pie was this one...

It's is a William-Sonoma recipe for an Apple, Ginger, Cranberry Pie made for a William-Sonoma class. Can you say Thanksgiving? The recipe can be found here. At class's end there were apples and cranberries leftover. Since I don't like to waste food I decided to make pie at home, too.

And then I thought - since there are many of us why not make two pies? I already had a double crust made, so it was immediately easy to get a case of lazy and not make two more crusts. I didn't have much crystallized ginger left either but always have lots and lots of cinnamon of all types. (if the world is truly ending I am your cinnamon source). I added a sprinkle of ground ginger, too just...because.

A crumb or streusel top pie seemed to be the ticket to pie land. It screams dessert AND breakfast. Some flour, grated butter and brown sugar rubbed together was lovely. More cinnamon and ginger. Some of the ginger was crystallized.

About an hour later I had dessert (to accompany this beef stew) and the next day's breakfast.

The moral (or morals) of the story? Recipes aren't always necessary. Necessity is the mother of invention and can force you to think outside the recipe box. Additionally, crumb toppings are an easy way to throw a pie together quickly. And finally, note that with the addition of vanilla ice cream this pie is pretty much like eating a super healthy breakfast cereal.

Remember this: make pie, be creative, enjoy the process and Wheaties are not the only healthy way to start your day.

The Inaugeral Fire

2011-11-05T09:00:00.001-05:00

Last fall we broke ground on our outdoor kitchen when a big, beautiful stamped patio was poured outside our kitchen door. Doug designed and has worked diligently to build a beautiful L-shaped kitchen. He always shoots for the moon. His design includes a custom-built smoker, gas grill, plumbed sink, wood-fired pizza oven, wood storage, prep space and a fireplace.

Of course, life gets in the way and every home owner knows how it goes with home improvement projects. Progress was slower than we had hoped but the shell is set, mortared and ready for fire bricks.

A few weekends ago, after a bit MacGyver-like techniques the boys were able to build roaring fire in our almost, sort of finished fireplace. We roasted marshmallow and made s'mores with peanut butter cups.

We spent time as a family sans Jake - he's in high school now. We texted him photos to harass him. Hee-Hee.

We put our feet up on the hearth and enjoyed thoughts of what's to come.

We can't wait.

PS-Last year's weiner roast story highlighted my beer. This year it's my running shoes.

The End of The Harvest

2011-11-04T09:00:00.001-05:00

With frost on the vine, the season has officially ended. For the most part, the garden has been put to rest but not to bed. There are rows of parsnips, the celeriac to be pulled and the chard is still bright.

Most everything else has been tended to, grown in my yard or not. A bit of concord grape pie filling, several rounds of plums, the peppers and green tomatoes have been pickled. I am hopeful nature has done most of the work on my shelling beans and the pods are dry. I am, however, not above hanging vines in the basement pre-hard frost if need be.

This was our first year growing shelling beans and is often the case with a small kitchen garden, we've probably gathered only a meals worth. Given my obsession with beans I'll take what I can get and hope to make at least one favorite dish with the black beans.

I planted some Christmas Limas, too. Though their numbers are few, they'll make a small but lovely addition to a cozy winter meal.

Come January, when you are putting your garden plans together think about shelling beans. If you have tons of space they can extend your garden far into the winter. If you are short of space, give them a go anyway.

They are satisfying on the vine, fun to shell (in a compulsive way) and tasty in the soup pot.

Yellow Tomato and Basil Jam/I Love Food In Jars

2011-11-03T07:40:00.000-05:00

One night I stayed up late working on a blog I was really excited about. A few key strokes....and it was gone. In the blogshere, never to be seen again. Or so I thought. While tweeking a few things I recently happened to notice a blog written in 2001. In 2001, I had three very busy children 5 and under. To say the house was a "fixer-uper" is generous. If I had a computer I don't know where it was. I had struck gold (or yellow) and found my missing story.

Though no longer seasonal, this humble homage to one of my favorite bloggers needs to be published. If you aren't a food preserver hopefully you'll be inspired. My advice? Remember there truly is no season for canning.

*****

Marisa, the writer of the fabulous blog, Food In Jars reads my mind. Something exploding in the garden? Went a bit nut-so at the fruit stand? No time to search for the the answer to "what should I do?" Food In Jars saves the day.

Several weeks back the yellow tomatoes were taking over the yellow house. The red ones I could manage but the yellow I am certain were reproducing on the kitchen counter in the night. I love a good yellow tomato but honestly, I prefer a more acidic bite. So while I diligently ate a tomato sandwich every day they were getting the best of me.

Marisa had my answer. Cut, add sugar and macerate for 24 hours in the fridge. I love food projects with easy steps that allow you time to fully commit.

A bit of cooking and brightening with lemon zest.

I can't get better. No, wait - it does. Boat loads of basil growing on plants pressed between monstrous caged tomatoes? The crowning glory.

I told you she was good.

I know it is late but if you get your hands on a bunch of yellows and are sick of fighting the basil you really need to try this it's delicious. It's applications are endless. Or maybe just remember next year when there are illicit things happening on your kitchen.

Did I mention it's Food In Jars?

Happy All Saints Day!

2011-11-01T13:14:00.000-05:00

The night before Halloween, giddy with anticipation, Henry asked me where "Halloween comes from." Taking a deep breath to allow me moments to think (all parents have been there before) I was proud, when in the depths of my cob web infused brain, I was able find some Halloween information.

I told the story of All Hallow's Eve and led into All Saint's Day. Gaining confidence, I added the meaning of Trick or Treat. Of course, it was all done in 2nd grade speak - making it far easier for mom to spin a yarn and sound really smart.

This was the first year in 15, I haven't made a costume. Doug and Henry did some shopping to create a Luke Skywalker in black. There is a name for this and I've been told no less than 20 times but it again escapes me. Jedi? Max fashioned a light saber holder and pocket for important space stuff out of duct tape which hung on an old, black belt cut down to Henry-size.

Ella chose to be a hippy. Especially nice since most of her costume will be worn again. Bonus: the hairstyle works with her distaste for styling products, combs, brushes, etc. No need for a mother/daughter Halloween cat fight.

Jake was a 15 year old consuming mass quantities of food. (his friends dressed as the same) Max had multiple costumes, one was a greaser with his new black leather jacket. Because Dad was sick and Mom is lame, Max, dressed in army garb, volunteered to cruise the neighborhood with Luke. Here they are with Jack O' Lantern faces.

Doug, inspired by a slide show on Facebook recreated this amazing lantern. He is truly an artist. After the original tiny pumpkin fell to the floor (a la Humpty Dumpty) he replaced it with a spaghetti squash.

My greatest contribution (besides shopping at Claire's Boutique and making sloppy joes) was June's ensemble. Since I call her "Bug" it seemed fitting to recycle Ella's ladybug wings from her 2nd Halloween. A black tulle skirt completed the look. She clearly wanted to be where the action was. After 15 minutes she forgot she was wearing the bug costume and spent the evening greeting Trick-or-Treaters. I have no shame for my dog-costume antics. It makes me laugh.

The weather was lovely, friends stopped by and there are Reese's Peanut Butter Cups leftover.

I hope your Halloween was wonderful, your costumes creative and that you are able to scam some good stuff out your kids' treat bags when they are at school.

Even saints need candy.

Culitvate Chicago

2011-10-31T15:46:00.002-05:00

A month ago, Chipotle hosted its first Cultivate Festival in Chicago's Lincoln Park. We Downings piled in the truck and headed for the big city to catch this awesome event.

It's important to us we give our kids as many great experiences as we are able. This event was perfect since it was based upon the importance of sustainability and allowed us to put it into practice by eating tacos. Also, it was cheap.

They had terrific activities for kids including stenciling an organic cotton t-shirt with chili peppers and pigs.

Beverages were free including all the faves - Organic Valley Milk boxes, Vitamin Water and Honest Tea. For those so inclined there were many local beers and wine to choose from. My date bought me cool beers.

This interactive piece of educational art was designed by the artist in the picture. So fun to look with all the great illustrations and farming facts, too.

In the specialty food tent were local veggies, sauces, coffee and hand husked coconuts. Though certainly not local, the coconuts where a cool experience for the kids. They had to have one. Okay, I thought it was cooler than anyone and I think I drank most of it, too. (Have you had Zico?)

There were viewings of Fresh and a textile tent. Did you know they are working on all Chipotle uniforms being made of organic cotton? All day long, bands played and local chefs working with local farmers did cooking demonstrations.

We all had a terrific day...together.

Did I mention the tacos?

Thrift Shop + Wool Sweaters = Inspired Gift Wrap

2011-10-30T09:00:00.018-05:00

I love to haunt thrift stores. They are so inspiring for projects and finding that kitchy little something you didn't know you needed. One of the things I love to search for are wool sweaters. I love wool - its feel, its smell and the way it looks after being washed in really hot water. The process of felting wool is unusually gratifying. It's as easy as a load of laundry and creates material with endless possibilities.

I am not one to sew. For years my mother told me someday I would wish I had let her teach me how. Of course, she was right. Someday I will learn but for now felted wool fulfills my desire to create with textiles bug. It also appeals to my desire for a math-less world. (sewing seems like a lot of math)

While preparing for the annual Nourish kitchen gifts class, I was in a quandary for a fresh way to doll-up a mason jar. What would make this jar of deliciousness look as good as it tastes? An epiphany. Why not slide on a felted wool wrap in the style of the coffee cup cozies I've made?

For the non-sewing set, this is perfect. I dug out a red cable knit sweater found amongst the beautiful argyle, pale yellow, red-orange and funky striped sweaters I had bought and felted for....I don't know what. Using my super sharp sewing scissors (a gift from my mother) I cut off the cuff just less than half the height (sort of math) of my 1/2 pint canning jar of goodness.

Because I hadn't the forethought (or patience) to cut the sweater apart prior to washing, the seam was a bit bulky. Buttons were the answer. (I love buttons) But sadly, I suck at sewing them on (Doug has to do his own) so I had to rely on Gorilla Glue. Okay, a bit tacky but it worked. I love immediate crafting gratification.

Super cute and potentially even cuter when the buttons are sewn on in a criss-cross fashion with brightly colored, unmatched thread.

Damn. I wish I could sew.

To find amazing inspiration for your felting projects (before you start to accumulate sweaters) read the blog Resweater. For a detailed how-to check out this tutorial.

Happy Thrifting!

A Boo Blog

2011-10-29T09:00:00.004-05:00

In need of a last minute Halloween treat to keep little hands busy this weekend? Henry's scout group recently came over for a meeting and spooky fun. In need of easy crafts and projects, I was inspired by an overwhelming collection of white chocolate. A quick trip to Michael's for sucker sticks and I was ready for 7 little boys to wreak havoc.

Melt the white chocolate in the microwave with a one tablespoon of vegetable oil per 12 ounces of chocolate. The oil allows for smoother melting and give the finished project softer bite.

A blob of white chocolate was placed on each boys sheet of parchment paper and they set about creating their ghost with the back of a small spoon. Of course, an off-set spatula makes this a bit easier but everyone has lots of spoons, right?

Once the shape is just right, a stick is spun in the chocolate to affix it and a nice, big brother goes back and adds a bit more to glue it in place.

Two chocolate chip eyes (or several) and a (or many) red hots for gaping mouth (or more eyes) and it's very spooky. Allow it to cool at room temperature or to speed the process, put it in the fridge or freezer.

BOO! It's a chocolate ghost sucker!

Have a happy and safe Halloween with your little goblins.

The Hippest of Yellow House Parties

2011-10-28T09:00:00.019-05:00

We in the yellow house were super excited to announce Kate Payne, author of, The Hip Girls' Guide to Homemaking would be visiting. On October 8th the big day finally arrived. We hosted the consummately cool Kate and her wonderful friend Wana for a house party and book signing.

Very book signing-ish looking, right? When it came time for signing, Kate didn't sit behind the table, she sat with each of our guests and made friends - then she signed their books. Told you she was cool.

We were blessed with an absolutely gorgeous week in Chicago so her fermented green tomato pickle demonstration took place in the yard near the garden.

Many hip homemakers came out for this event including...

...Wana's lovely dog, Lucy and...

....the ladies of the yellow hen house.

Afterward, treats made from my home-canned stash, mini fritattas, truffle popcorn and a fave sangria were served. There was mingling, conversation and lots of laughter. It never ceases to amaze me how people come together as strangers and depart as friends. How exciting to find those with similar beliefs, desires and passions though times and places are vastly different. That was the best part. It was a really special evening enjoyed by no one as much as I.

Did I take enough pictures to document this day? No, of course not.
Was I inspired? Tremendously!
Will I always remember the warm fuzzy feeling of connection? Forever.
Am I counting the days 'til Kate's next book is released and Chicago makes the book tour? Absolutely!

I am hip as Kate?

Okay. I'll stop there.

Thanks so much for coming Kate!

XOXO,

ALL of us in The Yellow House

Piles of Plums for Cordial

2011-10-27T09:00:00.001-05:00

I know, I know. Plum season lasts about 5 more days. (if you will) Though time is limited, if you can still find them, this delicious sip is worth it on a cold night and the perfect Christmas gift. I bought a ton of plums this season - my fruit compulsion raises it's ugly head....again.

Before their delicious transformation, they were stunning in a vintage orange bowl on the dining table. Lovely.

I decided to make a wine cordial with part of the booty. The appeal of this recipe is allowing the crushed fruit to macerate with the sugar in the fridge for a day. I think I may have taken two with no ill results. As I've said before the multi-step/day processes suit my life perfectly and allow me to attempt things I might other wise pass up.

A bottle of red wine poured into the sweetened fruit and a cup of brandy rounds out the mixture. Back into the pickle jar (Uh, I mean aging container) Thank goodness Grandpa buys the "jumbo" jars of dills for the kids.

Let the fruit infuse the liquid for a few weeks. Once it's done, strain the solids through a sieve gently pressing so you don't lose a drop. An extra straining through butter muslin ensures no bits of pulp in the finished product.

The amethyst color is divine. Sweet and smooth. It warms you to your toes. Before too long we'll really want our toes warm.

Hurry! Go! Buy plums!

Plume Wine Cordial

2 1/2# plums, pitted and coarsely chopped

2¼ cup sugar

1 bottle of fruity red wine

1 cup brandy

Mash plums and sugar together dissolved. Add plums and all other ingredients to a large jar (pickle size is good) and allow to age for 3 weeks. Shake the jar several times during the resting time. Strain the liquid through a sieve, gently pressing on the solids to extra as much liquid as possible. Pour cordial through a funnel lined with butter muslin in to a clamp top bottle. Let it rest another several weeks. The longer you wait the better it is. An early nip is okay, too.

Brilliant Vintage Save by Jono

2011-10-22T09:00:00.010-05:00

My brilliant brother had the foresight to save the two unbroken glass shades of his 3-bulb vintage lamp. I like to think the reason he brought them to me was because he knew I could find a way to brilliantly re-purpose them.

Though sometimes I can all but taste the potential in a found item, it doesn't reveal itself immediately. Happily, this was not the case.

Flanked on a flea market find bench ( remember Anna?) they are fabulous candle shades. Next to my Grandma's Maytag turned beverage cooler and between the garbage picked lawn chairs, they are perfect. I know, I too, am brilliant. They throw beautiful light because of their wonky shape, provide safety outdoors on a breezy night and have integrated chimneys.

Did I mention they were free?

Thank you little brother for thinking of me.

Love,
Your Favorite Big Sister

Break's Over

2011-10-21T12:29:00.000-05:00

Who knew the butterfly bath would be pressed into service as a water cooler?

Quit your clucking ladies and get back to work....

Now Is the Time

2011-10-20T09:00:00.009-05:00

Now is the time for all good men to come to the aid of their country.
Now is the time for all good men to come to the aid of their country.

Remember? From typing? Perhaps not and now it's called keyboarding.

This is my own spin...

Now is the time for all good cooks to hoard as much local garlic as possible.
Now is the time for all good cooks to hoard as much local garlic as possible.

Regular market season is winding down and whenever I see garlic from my local farmers I buy as much as I can. There is nothing like it. Fresh, fragrant, crisp, unadulterated. Not made in China.

High school typing may change. Good garlic is timeless.

The Basil Chronicles - Part 4 - The End of the Road

2011-10-19T09:00:00.017-05:00

As sad as it is to say, this is the end of the basil chronicles for 2011. Though I am so far behind in sharing lots of summer food projects, this one timed as such, coincidences with reluctantly pulling out what's left in the garden before Old Man Winter claims it.

I've heard people talk for years about the virtues of basil cubes and was sort of never smitten with the idea. This summer with 6 monster plants in the garden, I decided to revisit the idea. It's a super easy, fast way to process a bunch of basil. It's inexpensive, too!

Pick the leaves from the stems and throw them in the food processor.

Add a bit of oil or water (I did it both ways) and quickly process to a chunky consistency.

Portion the slurry into ice cube trays and freeze. Viola!

Use them to finish soups, pasta or sauce. Toss a few into a quick vegetable saute.

No pun intended - they make the passing of summer a bit more palatable.

A Perfect Cup

2011-10-15T09:00:00.003-05:00

Isn't it nice to start a blustery fall Saturday morning with a steaming cup of coffee? Even better when brewed with beans from your favorite local coffee house. Can it get any better?

Yes, when it's sipped from a beautiful mug given by a thoughtful friend.

Little Skywalker's Eggs

2011-10-14T09:00:00.022-05:00

Henry is a hard core Star Wars fan. He knows the characters and the plots. He knows which one is number one and which one used to be number one but is now number six. Amazing.

It's fairly typical for there to be many very large Star Wars books around that he's hauled home from the library. This last time, he brought a cookbook. Finally, Star Wars on a level I can understand - or so I thought.

After reading through the book Hen decided he would make Twin Sun Toast for breakfast one morning before school.

He read through the recipe and gathered the ingredients. He decided we should use Lily's eggs since they are smaller. I glanced at the recipe - not really paying too much attention. It's a kid's book, right?

My fancy $5 circle cutter set was pressed into service. These are the sun holes. Junie got the insides.

He pre-heated.

He carefully broke the eggs.

He seasoned.

Despite his care and my cooking experience it didn't work for a few reasons. The eggs - any eggs, (even Lily's) are way to big for the holes - if you want it to look like the picture. The instructions don't include toasting one side of bread in the pan before flipping it over to add the eggs. In the picture the top of the bread is very toasty.

After realizing the flaws I overlooked, I told my very sad little Skywalker, I would make it with a few modifications.

Bottom line - it can't be made without copious changes to the recipe for it look remotely like the picture. Kids ~~want~~ expect it to look like the picture. And it should. No cook book should be this way.

When attempting a recipe or selecting a cookbook any cook, should read carefully and thoughtfully, sometimes they aren't right. Sometimes it takes more than once to figure that out. He was so very disappointed. Sad eyes over Twin Sun Eggs are a horrible way to start the day.

We won't make this mistake when we make our R2D2 treats.

Now, is he the gold one or the one that looks like a garbage can?

It Must Be True

2011-10-13T09:00:00.008-05:00

Have you heard the wives tale about apple peelings and the man you'll marry? It's said after the apples are peeled young girls should toss long peelings in the air and when they land, the initial of their future husband will be seen.

Uncanny.

Super fancy "D", too.

Honey Pickled Carrots

2011-10-12T09:00:00.020-05:00

I am not a good carrot grower and here is why: I don't like to thin the seedlings. I know. It's the most integral part of big, beautiful carrots. I feel like it's wasting food and so every spring I dream they won't need so much room to grow and the teeny, tiny seedling will yield a full-sized carrots without full-sized space. Needless to say, my carrot crops are never huge but I do enjoy the modest results. The last of my harvest - orange, red and white and wonky all over - became pickles.

A cider vinegar brine brought just to a boil with a bit of honey.

I then poured over blanched wonky carrots with a few whole spices. For this jar I didn't add any heat (a dry pepper or sprinkle of cayenne) since I knew I'd serve them with spicy beans.

Lid on....

Job done.

Into the fridge to let them work their magic.

I served them Saturday and repeatedly refilled the dish. They were crisply tender, slightly sweet and tart.

My only regret is not thinning the carrots.

Honey-Pickled Carrots

1# small carrots, scrubbed and cut into spears if necessary (I didn't peel them)
1 1/2 c. cider vinegar
1/3 c. honey, preferably local
3/4 t. mustard seeds
3/4 t. fennel seeds
1 t. black peppercorns
3/4 t. coriander seeds, crushed with a mortar and pestle
1 dried, hot chili pepper, your choice (optional)

Bring 1 cup of water, vinegar, honey and salt and pepper to a boil.

Pack a sterilized quart jar with carrots and dry spices. Pour hot brine into jar until carrots are just covered. Cap with a fresh lid and ring.

Allow to come to room temperature on the counter, then refrigerate one to three days before tasting.

Memories of Beets

2011-10-11T09:00:00.004-05:00

I pickled a big bunch of beets last week. Over the years, I've tried many recipes and have only found one which was exactly what I wanted. I hoarded those jars for 2 years, I think. I don't know where the recipe came from - or anything about it other than it was delicious. I try every year to find it and 2011 was no different. This year's are a bit too cinnamon-y/clove-y so I am going to try another recipe before the local ones are gone.

My sad search for a recipe isn't the point of this post. Rather it's my Grandparents. Grandpa had a big garden and though I don't remember the beets specifically, as I do the tomatoes, potatoes and onions, I am sure they were there. A grainy snap shot exists only in my mind of my brother and I scrubbing while squatting on the aged concrete stoop outside the kitchen door. It was shaded by the most beautiful maple tree. I took the job seriously then and it's still my favorite part today.

The rest of my story, well, there really isn't one. Simply the memory of scrubbing beets for Grandma.

Ultimately, I think it's a comment on what one remembers. The random and pedestrian locked in frozen moments. As I grow older, I wonder why they've stuck.

The moral of my un-story? Memories aren't always of Disney Land, electronics and extravagant vacations.

Some times they are just in a pot of beets.

Butternut Squash Soup for Baby

2011-10-10T09:00:00.020-05:00

In September I hosted a terrific group of women to shower our friend and mommy-to-be with good wishes. Since we've come together over food it was important this simple luncheon be tasty and look lovely.

Many years ago, I purchased a dozen 1950's vintage snack trays for $12. Yep, $12 - that's $1 each including the mug. Deal of the century. I decided to serve squash soup - the (then) mommy-to-be loves squash. A little bunch of dark purple grapes set perfectly in the space previously provided for ashing your cigarette (that never ceases to crack me up-a lady needs to look classy while ashing her cigarette next to her food) Along side were crusty baguette slices to accompany a bite of blue, Gruyere and brie atop a leaf of garden sage. The big empty space? That's where the red apple slices went - I am so annoyed I missed them in the photo. Visualize.

The soup was an amalgamation of several sources. I couldn't have been more pleased with the results and I think you will be, too.

Caramelized Butternut Squash Soup

Smooth and flavorful without being overly sweet as squash soups can sometimes be.

¼ cup unsalted butter

1 large onion, finely chopped

4 large garlic cloves, finely chopped

5 cups best-quality chicken or veal stock

4 cups roasted butternut squash, pureed (other smooth flesh squash may be substituted)

1 generous teaspoon fresh thyme

1 generous teaspoon fresh sage leaves, roughly chopped

1/4 cup whipping cream

2 teaspoons sugar

Melt butter in large pot over medium heat. Add onion sauté until they begin to slightly caramelize, about 10 minutes. Add garlic, cook while stirring constantly until fragrant. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer, allowing flavors to meld about 20 minutes.

Working in batches, puree soup until very smooth in a blender. Return soup to the pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper.

This soup may be served with a sprinkling of fresh herbs, a swirl of cream or a toasty gruyere crouton.

The texture and consistency is perfect served from a petite mug as an appetizer or passed hors d’oeurvre.

This soup may be made a day ahead. Chill. Gently warm over medium heat before serving.

Serves: 4 to 6

A First Sleep Over

2011-10-07T09:00:00.001-05:00

When That-Boy-in-the-Back-Yard needed a sitter because his parents were away we were happy to roll out the sleeping bag.

TBITBY and Junie B. played all day. They chased and wrestled and rendered one another sticky with spit.

He's quite handsome isn't he?

At the end of the day they were very tired and they cashed out on the leather sofa together.

June says it's strictly platonic.

Syrup Saves The Day!

2011-10-06T08:12:00.000-05:00

I like to serve a special cocktail to special people at special events.

In September, I needed a cocktail/mocktail to celebrate the impending arrival of an itty-bitty someone. (itty- bitties are super special) I had requirements: sparkles, seasonality and herbaceous but where to go?

I decide my flavors would include apple, fresh ginger and some of my Little-Shop-of-Horrors-esque rosemary. So, what's a girl to do with said ingredients? Duh. Make syrup. Isn't that what I always do?

Heat, steep, strain, chill.

Add 2-3 tablespoons per serving, top sparkling wine or water. What the hell - maybe a good splash of Cognac if you aren't delivering.

Welcome Fall.

Welcome Lilly Sophia!

Apple-Rosemary Syrup

2 cups apple juice
1 cup sugar
5 or 6 nice sprigs of fresh rosemary

Over medium to medium-high bring the apple juice, sugar and rosemary sprigs just to boiling.

Remove from heat, cover and allow to steep 15-20 minutes.

Strain through a fine mesh sieve into a jar and chill.

Delicious for a cocktail but also try it as a finishing glaze on a still-warm pound cake or drizzled on baked apples.

CRAVE - Chicago

2011-10-05T08:27:00.001-05:00

It's all done. My question and answer portion submitted. The photo shoots finished.

How thrilled am I to be included in the 2nd edition of CRAVE-Chicago?

Let me count the ways....

1. It's a book. I love books.

2. I am considered an entrepreneur. Really?

3. It's full of cool woman doing cool things. It makes me feel like a cool woman doing cool things.

4. I had my picture taken (or made as my friend Kelli says) by a real photographer while doing things I love. The picture part was painful but it was really wonderful to work with the incredibly talented people of Bum Bul Bee Photography. It was a once in a lifetime opportunity. They made me look pretty.

5. It's introduced me to a terrific network of people I am honored to join and look forward to knowing.

6. Sometimes when I look at soon-to-be cover I allow myself to gloat. (only sometimes)

7. It's solidified the thought that what I do is needed and important.

8. The support of dear friends (during the painful parts) has made me realize they are the best of what I've gained from my pursuits.

9. The release party will be a reason to get dressed like a sophisticated adult. Or at least like I used to in the pre-child professional days. (wonder if I can still pull it off?)

10. My family is so very proud. That's the best part.

The First Day of School

2011-10-04T09:00:00.003-05:00

Where does the time go? I am so far behind I am just sharing the first day of school which was ~~a month~~ six weeks ago. This was a big back-to-school-year so I couldn't not document.

Jake started high school (at my alma mater no less). Can you tell he crammed as much as possible into the last week of summer? Those tired eyes are not an indicator of how excited this social butterfly was to start freshman year.

This is the first morning in the history of the last 11 years and 2 months Ella has been so bright-eyed in the morning. Our girl's not a morning person. Jake appears to be a bit annoyed by her morning exuberance.

Max escorted his super excited 6th-grade sister to the bus - a big deal for grade school walkers. Max looks ~~more excited~~, ~~interested in~~, less pained about starting 8th grade than I expected. I know this is going to be a great year for him.

And then there was one...

...quasi-enthusiastic 2nd-grader being forced into smiles by a mother most likely expounding potty humor.

Where does the time go?

Why does it have to go so fast?

A FoodiStar Is Born!

2011-09-11T09:00:00.002-05:00

A few weeks ago, Doug, Ella and I went to hit the third stop of the Fooditour. What's a Fooditour? The effort of Fooditude to track down a new face or two to star in their new webisodes. These shorts are made to encourage children to try new foods and learn about where they come from. The website is full of activities and ideas, too.

Of course, I encouraged her and told her it was no big deal and that it would be fun. Gulp. I was glad it was her and not me. She did a fabulous job and had fun as evidenced by her big genuine smile. We were so proud of her for putting herself out there. For me it was a life lesson, I felt was important to push. Sometimes watching from a distance is nice. Sometimes it's just not where you want to be but overbearing fear, usurps the wanna-have-fun-girl. Her confidence and courage put me to shame.

A couple weeks ago her leg of the tour was posted to the website. Check out my girl here.

We'll find out the end of October whether or not she was selected and really, I doesn't it matter. We were all so proud of her for giving it a go - anything else would be gravy.

Time, Time, Time...

2011-09-10T08:45:00.001-05:00

..isn't not on my side.

One of these years I am going to remember the beginning of school is H*LL. Time is too short. I feel as though I spend my days buying food, making food, driving to XC meets, picking up from XC practice, collecting more school supplies, signing things and writing checks. Then I buy more food.....

There are so many things going on the yellow house that I really want to share and yes, lots of them have to do with food. It's been made, photographed and consumed. Now snaps sit in my computer and words circle my brain. Some have to do with Kate Payne's exciting visit and words on paper -rather than just a screen.

Never fear, stick with me and I'll have a few fun things chat up...party plans, uses for the piles of tomatoes usurping the counter and techniques for those tender herbs living on borrowed time.

While on the subject of time, if you are really short on it, too, these homemade sloppy joes are perfect for a post-practice dinner. If the blight is winning and so is the every growing pile of cherry tomatoes (and fruit flies)beat it with a super easy fresh tomato sauce. The have this delicious cheesiness on the table tout de suite.

Of course if all else fails this can be your go-to.

Once the driving is done.

A Super Fun Food Truck Social

2011-09-07T10:00:00.005-05:00

Part of the deal with having 4 kids is family outings most often revolve around something free or nearly so. There are exceptions and just over a week ago, we had occasion to enjoy a wonderful exception - A Food Truck Social sponsored by Time Out Chicago. Though we spent money (I am glad I don't know exactly how much), we walked away with wonderful memories and the added bonus of giving back.

The entry fee was given to Share Our Strength for the No Kid Hungry campaign. No kid should ever be hungry.

This pretty truck Hummingbird Kitchen sold lovely things including the Italian French Fries Jake ordered. Since then, I've been craving a Nicoise sandwich.

Sweet Ride sold my dear sweet-loving daughter whoopie pies. Ella loves whoopie pies. I might have helped her - just a little bit.

The line for tamales from Tamale Spaceship. A reason why Doug wants to quit his job, buy a food truck and sell tamales.

My personal fave - the most delicious curried chicken pot pie pasty in the world Bridgeport Pasty Company.

Lillie's Q makin' the sammies.

A $5 pulled pork slider. Truthfully, I think Doug's is better. Another reason Doug wants to quit his job, buy a food truck and sell BBQ sliders.

Street food should be eaten on the street.

And at a street fair, children should dance.

It was great to experience so many food trucks all in one place.

And it was a day we'll never forget.

A delicious day worth every penny.

Everyone Eats Their Veggies

2011-09-06T09:39:00.000-05:00

A week or two ago, I decided I was done with the over-grown broccoli plants in the garden. The two modest heads and small bits made about a meal and a few crudite bites. I pulled the plants and piled the fat, woody stalks covered with squeaky leaves into the chicken run. They immediately fell upon them and did a bang up job of stripping off the leave. A day later, I pulled out the fat, woody and now leafless stalks and tossed them aside to deal with later.

June took it upon herself to deal with at least one of them for me. She carried it around and shook it. Threw it in the air and chewed on.

She loves her veggies.

What a good dog.

Hip Girl in the Yellow House!

2011-08-19T09:18:00.000-05:00

It seems I have been away from my blog for quite a long time. We've been busy in the yellow house getting ready for school, spending every possible moment with friends, settling into the coolness of high school and swimming at the quarry. For my part, I've been unloading and re-loading the dish washer, picking the family room pillows up off the floor and returning the favorite green throw to it's rightful place. *Sigh*

I always say my favorite day of the year is the last day of school. The nice weather, lack of schedule, relaxing on the porch instead of running and schlepping and checking homework. That said, every year I anticipate the first day of school. The weather is getting cooler, I crave a schedule and start to think about nesting and cuddling up indoors when the leaves begin to fall.

Imagine how excited I was to hear the hippest girl in homemaking is coming to the yellow house just in time for what I consider the peak of homemaking season. Kate Payne, the clever girl behind, The Hip Girl's Guide to Homemaking: Decorating, Dining and the Gratifying Pleasure of Self-Sufficiency: on a Budget is going to share a DIY kitchen project and sign her beautiful book at a house party.

It's so wonderful to see homemaking become something cool. Canning, sewing, gardening, sustainability and crafting.

If you haven't yet, get this book. It's full of wonderfully simple things that will warm the cockles of your heart - and those of the ones you love.

Ground Cherries. Almost Like M&M's

2011-08-16T10:00:00.001-05:00

You know when there is a bowl of peanut M&M's on the table and you can't keep your hands out of it. Just one more. Okay, a red and a green and then I am done....maybe. Sometimes I put the holiday variety in a vintage looking jar with a lid to impede fluid movement from hand to mouth. It doesn't work.

What a lovely thing to have a big bowl of ground cherries on the counter! Related to the gooseberry family they are sweet and pineapple-y when they burst in your mouth. When you can find them at your local market you must buy a pint.

Though many savy cooks will make preserves I just eat them. Pulling off the husk, like shelling a peanut, is satisfying. Fluid hand to mouth movement. Less calories. No fat. Vitamins.

Almost like popping M&M's.

Jim Gaffigan in the Kitchen

2011-08-11T09:00:00.001-05:00

Have you ever heard Jim Gaffigan's bit about Hot Pockets? It's hilarious and of course, every time I utter the words, probably only while in conversation with Jake, I find myself reciting them in an off key warble.

Last summer Jake ate (not had - watch the video) his first Hot Pocket at a friend's house. To say the least, I was mortified - have you ever read the label? I told him then and there I could make a better Hot Pocket. A homemade Hot Pocket.

I've made them a few times in the past. Lately I've begun to feel nest-y and frugal since school is starting. Making a bunch of them for future lunches seemed a good thing to do.

I admit to using purchased pie dough. It was around for experimental reasons. (seriously) If I don't make it (usually just for work), I buy it at Trader Joe's. It's really pretty good and made with all butter.

You can roll them into rounds, cut them into squares or use a nifty hand pie mold from my favorite kitchen equipment store. I baked an inexpensive ham slice and cut it into pieces then tossed it with cheddar and Swiss cheeses. My original intention was to saute some green onions but - I forgot.

Run a damp finger around the edge of the bottom crust before draping the filling with the top crust.

This helps prevent gooey cheese leaks, too.

A neat little pocket, pie or pasty.

Press the edges with a fork.

Vent it so the top doesn't blow.

This is definitely a time to use the silpat for easy clean up.

It's probably not a good idea to put them in the oven straight away. I let them firm up in the fridge a bit first. I made a whole bunch of them and froze them thinking once school has started, I can bake them off and send them in lunch boxes.

They are Henry Approved.

A few things. No, I didn't make the crust, and yes, I forgot to add "aromatics" and I could have spent more time putting them together and added a nice glaze to ensure a super golden brown crust perfect for photography.

But really, they are just Hot Pockets.

At least they won't be cooked in a dirty microwave.

Watch the video.

The Basil Chronicles - Part 3 - Infused Sea Salt

2011-08-10T16:28:00.002-05:00

And the basil continues to grow...

A couple years ago I made an Rosemary-Orange Salt as part of a kitchen gifts class. It was a highlight and loved by all. It seemed like a natural direction to go in with the basil.

Start with a chiffonade of basil. What's that you may ask? Simply roll the stacked leaves tightly - like a teeny, tiny jelly roll made of basil.

Run your well-honed knife through and you have chiffonade of basil. Fancy.

For infused salts like this I prefer(red) to use the lovely coarse sea salt from Trader Joe's. Alas, they no longer carry it. I hate it when that happens but I am happy I have this one jar left. You can substitute any nice coarse sea salt for the one shown.

Chop the basil further with your knife perpendicular to your initial cuts and let it sit for about 30 minutes. While you wait - zest a lemon or two.

Toss everything into a food processor, blender or mini prep. I like to use the attachment for my immersion blender. It's the prefect size and easy to clean. Give it a few pulses...

...and you have Basil-Lemon Infused Sea Salt. I chose to keep this one very simply flavored, for tomatoes or fish. Of course you can add anything you like in any quantity you prefer. Peppercorn? Seeds or cumin or fennel? A touch of freshly grated ginger? Basil of different flavors and colors, oregan, dill, sage. Need I go on?

Now is the time to grind up a bunch in all the flavors of the garden. I think a trio of 1/2 pint jars would make a thoughtful gift from your garden. Take a peak at this post for a bit of packaging inspiration from a real dork....I mean, pro.

The hardest part of this project will be giving them away.

A No Recipe Meal

2011-08-08T10:41:00.001-05:00

I have a confession to make. Sometimes I don't read recipes very well. When baking I am on it. When fixing dinner, sometimes a recipe is merely inspiration and ingredients for a grocery list. Sometimes I start making the magazine inspired dish (often Everyday Food since it's perfect for fast family meals) and realize I am serving 6 not 4. That's a problem.

Just exactly this happened to me last week. A quick spin through the most recent EDF found me buying corn on the cob, lima beans and a rotisserie chicken (that's where I am right now). A summer succotash topped with bit of farmer's cheese and fresh avocado. YUM!

All was well until I realized this modest dish for 4 was more side dish appropriate size. What was I thinking? Jake would surely starve.

So mid-way through my preparation, I began to add things. A few potatoes, an onion, a can of black beans maybe some herbs. Before too long I had a very large pan of dinner. What began as succotash wound up with elements of a hash. The kids called it Succo-Hash. We topped it with Doug's homemade salsa and served it with soft tortillas.

It was really good, really inexpensive and there were leftovers. Amazing what a few potatoes and a can of beans can accomplish.

I love the process of a recipe.

But some days I love fast and cheap even more.

Just Another Manic Sunday

2011-08-07T19:19:00.003-05:00

I came home from work at Williams-Sonoma today after a torrential morning down pour and enjoyed sangria and really tasty cheese on the patio with some neighbors.

They left and then the rain started....again.

It was a nice summer rain. Cool and redolent of childhood summer days when there was rain but no lightening. Running in the gutters at Memorial Park.

The company and libations were better. There were no bugs.

We were getting soaked, even under the umbrella, so we moved to the porch.

The rain still came and poor June looked for playmates, even though she was soggy.

The afternoon of tremendous accomplishment continued. The rains stopped, again, and the chicken went onto the grill....

Hope your Sunday was as chill, albeit manic, as mine.

Happy (Basil-Shallot) Mustard Day!

2011-08-06T09:00:00.002-05:00

It's Mustard Day and to celebrate this should-be illustrious holiday, I am adding another installment to my series, The Basil Chronicles.

I have made mustard before and it's so easy it makes me wonder why I ever buy it since it's so delicious. This recipe also fulfills the requirement of late - basil. Only 3 tablespoons. Desperate times...baby steps....every little bit?

Everything I needed to make this oh-so versatile condiment was in the pantry so it came together quickly.

The only time consuming, though totally hands-off, aspect was the soaking of the mustard seeds in apple juice, water and vinegar. I think I let them go a bit longer than needed - maybe 8 or so hours?

Next, a quick spin through the food processor. In hindsight, I should have used a mini prep. I made only a single batch and the quantities weren't really enough to let the processor do it's job crushing up the softened seeds.

Cooking about 25 minutes over a double boiler, allowed the mustard to thicken.

Next time I'll increase the cooking time for greater thickening and use a more appropriately sized means for crushing the seeds.

No big deal. After a flavor blending resting, my turkey sandwich didn't care one bit and neither did I.

And, I'm down 3 more tablespoons of basil.

*Sigh*

Basil-Shallot Mustard
The Big Book of Preserving the Harvest by Carol W. Costenbader

2/3 cup apple juice
2/3 cup red wine vinegar
1/2 cup dry mustard
1/3 cup water
1/4 cup light mustard seeds
3 T. fresh basil, chopped
2 T. shallots, minced
2 T. light brown sugar
1 t. salt
1/4 t. allspice

Combine the apple juice, vinegar, dry mustard, water, and mustard seeds in a glass or ceramic bowl and stir, mixing well.

Cover the bowl with plastic wrap and let stand for 4-6 hours, stirring occasionally.

Process the mixture in the bowl of a food processor until the mustard seeds are coarsely ground. (see notes above)

Cook the mixture in a double boiler over simmering water, adding the basil, shallots, sugar, salt, and allspice. cook for 20-25 minutes. The mustard will thicken as it cooks. (see notes above)

Pour into sterile jars. Cap and seal.

Allow the flavors to marry for 2-3 days before using. Will keep in the refrigerator for 2-3 month unopened.

Yield: 5 pints

Chilled Summer Oatmeal

2011-08-04T09:00:00.040-05:00

Breakfast is a problem for me. Truth be told, if a chocolate cake was permanently parked next to the espresso machine, I'd be okay. However there isn't and really for figure(?) conservation it's best that way. More often than not I find myself away from home at 1pm and realize I've eaten nothing at all.

I love oatmeal and it's convenience. A pot of steel cut oats on the stove ready to warm up on cold winter morning is cozy. But in the summer? Thank goodness for Chilled Summer Oatmeal. With a quick mix (and no cooking) of a few ingredients - which are most likely in your pantry - you can have a whole week of healthy breakfast. Interested?

Oats. They have to be old-fashioned. If you really love your family and aren't greedy with the beautiful locally-grown oats use those.

Nuts add a bit of crunch and extra nutrients not offered by a chocolate cake breakfast.

One of the other best parts is the ability to make this all about your summer faves. Fresh peaches, nectarines, blueberries are all at home in a cool bowl of this stuff.

I put all the ingredients in one of those nifty glass containers with the sturdy, plastic tops and stir it up.

Voila - it's breakfast!

This is one of those recipes you can modify however you like with whatever you have. Different yogurts, nuts, juices, spices and seasonal fruits. Think about enhancing it further with a sprinkle of flax seed? Oooooo - healthy. The possibilities are endless.

I think you could put flax seeds in chocolate cake, too.

Just sayin'

Chilled Summer Oatmeal
This is the basic recipe but I've experimented with just about everything.

8oz. vanilla yogurt
1 cup old-fashioned rolled oats (TJ's toasted are nice)
1/2 cup peach nectar
1/2 cup skim milk
1 large peach, grated
1/2 cup blueberries (I usually toss these in before I eat)
3 T. chopped almonds
Pinch of cinnamon and cardamom

Mix all together, cover and chill overnight.
In the morning spoon into a bowl and sprinkle with a bit of cinnamon, if desired.
Save the cake for lunch.

The Basil Chronicles

2011-08-03T09:00:00.006-05:00

At risk of sounding like an ingrate, I am having a basil issue. I planted 6 plants as I usually do, but this year I have bumper crop. An exceptionally large, continually growing-by-the-hour bumper crop of basil.

Of course, I've covered the pesto angle. There are 4 1/2 pints in the freezer and I know I'll have to make more to avoid waste but what else is gardener/cook to do? I thought others may be experiencing this problem (whaa~whaa) so I hit the books hard searching for ways to save this precious - and expensive - herb.

One of the most interesting things I came across was carefully layering the leaves in salt. My trial effort involved a small plastic container that's been stored in a lower kitchen cabinet though I've read to refrigerate.

Pretty much it wilted and darkened a bit. The leaves are still tender and hold up to a knife. While the salt doesn't take on any basil flavor (sort of a bummer-I'll be addressing that soon) it can also be returned to the salt box and used for other cooking. Thrifty.....

and brilliant. My plan is to address this project on a large scale at the end of the season. I'll tap my inner pioneer and salt pack the basil.

Then I'll slaughter the hog.

Wouldn't that just freak out the neighbors?

The Trials of Summer

2011-08-02T18:15:00.001-05:00

I suppose if I wanted to be ornery, I could say this post was meant to be an addition to the "through the screen door" series -- BUT I COULDN'T GET TO THE SCREEN DOOR!

Care to guess how many people are in the yellow house right now?

Yeah, I don't know either.

A Not-So-Skinny Dip

2011-08-02T08:43:00.000-05:00

I don't consider myself one of those people crazy for dips. I do, it seems, turn to them in the summer for a quick pre-dinner snack while the charcoals heat. Last year my favorite was a delicious Caesar Dip, (man that's good) but this year it's Lemony-Goat Cheese.

As dips tend to be, this on is easy, easy, easy and ready to serve in minutes.

I like to use my hand mixer to ensure a smooth dip.

I prefer a fine zest for dips so use a microplane if you have one.

I've discovered this tasty dunk is good on pretty much anything. Another of it's delicious benefits for last minute noshing.

This isn't a low-fat treat to dress your garden veggies. I feel I should impart words of encouragement regarding dipping everything within arms reach into this delicious dunk. Instead, I say - who cares?

Enjoy!

Lemon-y Goat Cheese Dip

1/2 cup mayonnaise
1/2 cup sour cream
4 oz. fresh goat cheese,room temperature
2 cloves garlic, finely minced
zest and juice of one lemon
salt and freshly ground pepper to taste

Place mayo, sour cream and goat cheese into a medium-sized bowl. Though not necessary, I find it's easiest to use a hand mixer to incorporate the goat cheese smoothly. A good mixing with a wooden spoon would be effective, too.

Fold in lemon zest and juice and minced garlic. Adjust seasoning with salt and pepper.

Dip crackers, chips and/or veggies forthwith.

Denver Dork

2011-08-01T09:00:00.001-05:00

"Take me home.....

Country roads...

To the place....I belong...."

Told you. Total dork.

Jake is 15!

2011-07-31T19:04:00.007-05:00

At 2:27 pm my first child was born and in the blink of an eye, I am the mother of a 15-year old son of whom I am very proud. As a first born, I know how much it sucks to be the first born and Jake has handled it with grace. Easy going and responsible, perhaps his greatest accomplishment to date is being a really great big brother.

Jake "gets" me, never ceases to make me laugh and only seldom succumbs to teenage-dom (or is it dumb?) that leaves me utterly annoyed.

This year he starts high school and though, if I think about it too much I want to cry at how quickly time has passed, I look very forward to the coming years of many, many laughs. And watching him achieving all he is capable of.

Yesterday we celebrated with family and a one bowl chocolate cake topped with the perfect chocolate frosting. Grammy just had a birthday ending in a zero and so we celebrated her accomplishment, too. I know, she doesn't look 50 does she?

Happy Birthday, Cakey and Grammy! We all love, love, love ya.

The Beginning of the End of an Era

2011-07-30T09:00:00.001-05:00

What does it mean when you find your 15-year old son's childhood blanket in a ziploc bag on his desk?

Never mind. I don't want to know.

It's a Nyagous!

2011-07-27T09:00:00.005-05:00

The first tomato of the season from one of our roof top plants.

A prolific, rare, Russian tomato variety. Beautiful, smooth, round, "black" tomatoes that are dark mohagany with dark grey-green shoulders. Nyagous is a wonderfully firm and blemish-free, 6 oz. tomato with lots of sweet, complex fruit flavors and a clean acidic finish. Up to 6 fruits to a cluster. A good market variety that has become a favorite of the Russian varieties. Nyagous is resistant to cracking.

Thank you TomatoFe st for the info.

Thank you Pat for the plant.

Is it too early to say it was the best tomato I've ever eaten in my life?

They're Baaaackkkk....

2011-07-26T09:34:00.000-05:00

Last week when the horrible heat broke for about 10 minutes. The kids came out.

It didn't last long because of the choking humidity. Still it was nice to see the sleepy neighborhood wake up - if only for a while.

Making Probiotic Soda

2011-07-26T08:45:00.001-05:00

Once again, Rebecca was kind enough to share one of her many skills and teach in the Nourish kitchen. This time - pro biotic sodas. My new favorite thing and current beverage addiction. (though those peach-rosemary rose spritzers were a pretty good sweltering day drink.)

Again, I got to sit on the opposite side of the counter and learn from a pro how to make my own natural soda. Full of 40 pro biotics, this fizzy beverage is not only good for your gut but tasty and really, really refreshing on a hot day.

The method is really easy and she shared three different ways to flavor your drinks. We also experimented with some of the many (many, many) fruit and herbal syrups I've been cranking out.

The fresh fruit version was made with wild blackberries Rebecca foraged herself. Love this woman.

And now we wait.

A few days later we are able to bottle it. This is a good way to recycle Grolsch and other clamp top bottles. Another few days on the counter then into the fridge.

Slightly sweet, bubbly refreshment on a ridiculously oppressive July day.

And then, I begin again.

A Water Park Adventure with One

2011-07-25T10:00:00.001-05:00

A week ago with the 3 big kids gone to Nantucket (I know, right?) Doug and I took the opportunity to enjoy the baby one as an only child. We took him for a quick trip a water park in Lake Geneva, Wisconsin.

There were many, many, many trips up lots and lots and lots the stairs to shoot down the tube slide. I loved it almost as much as Henry did. FYI - it's even more fun if you scream the whole way down.

The shallow pools gave Doug and I a chance to sit and relax while Henry played.

I love to catch them having a wonderful time in their own little world.

Hey, who's the hot tub stud?

Henry made a new friend.

Can you believe our luck? It was Lego weekend. In the lobby is a huge moose redolent of the resorts mascot. Built by one of 11 certified Lego Master Builders. Henry was in heaven. Only children also get to build a Lego John Hancock building at an inflated rate.

After leaving the resort, a we stopped at the home of a wonderful friend. She let Doug take Henry on a spin on one of their scooters.

And the moral of the story? The brothers and the sister will be so jealous of....the scooter ride.

The free stuff is always the highlight.

Just as I had suspected all along....

Dog Days of Summer Redux

2011-07-20T10:00:00.002-05:00

Well, here we are again. The oppressively humid days of a mid-western summer. This sight, Henry giving Junie the ice cream cone he hadn't finished, made me think of the last time I shared the dog days of summer.

Murray got a popsicle - or a popsible as Henry called it since he was still small(ish).

Guess the dog days of summer are always a sure thing.

Enjoy the air and pour an iced tea.

A Nourish Food Swap

2011-07-19T14:58:00.000-05:00

Inspired by Hip Girl Kate Payne, I decided to host a food swap. I wanted to do something special, a thank you, for the wonderful people who attend my cooking classes. A food swap seemed like the perfect way to do it.

With a background in catering and event planning, I love to plan parties. I especially love staging parties and adding nice touches to make things extra special. Jake and Max kindly carried the half Hoosier cabinet from the basement for an extra swap and food table. Cute vignette by the garden, too.

My Grandmother's Maytag washing machine is perfect for icing down drinks. The ALL detergent bucket is the a kitchy accent when planted with flowers.

Also finding a home in the washing machine, sodas made with fruit and herbal syrups. Flavored simple syrups and soda water in the fridge and you always have a spur of the moment signature drink. Add a splash of vodka or gin and it's a cocktail. The rosemary-lemon is my favorite.

It's not a summer party without sangira. This one was made with my favorite summer wine - a French rose - lemons, and local strawberries and raspberries make it pretty. It was served into jelly jars from a giant vintage pickle jar.

I was so pleased there were so many interested in this event. The backyard was pleasantly full and there was lots of mingling.

Handsome servers passed hors d'oeuvres....and cocktail napkins.

Grilled Pork and Red Pepper Skewers with Mango Dipping Sauce were a favorite.

The most important part of the night? The swapping! My great grandmother's kitchen table (also carried up the stairs) was covered with an estate sale score and then piled with many offerings of enthusiastic swappers.

The selection was huge - just pulled beets, cookies, cakes, jams, salsas, eggs.....

... Limoncello, pro-biotic natural sodas and a huge basket of homegrown herbs.

I wanted to give a special party favor to my guests. "The little lady on my website", a photo from yet another estate sale, was a perfect messenger. A quick trip to Ritz and I was able to personalize the front (only 7 cents on Tuesday and Wednesday!) A sticker offering a $5 savings was applied to the back.

The evening drew to a close and I finally had a chance to sit with a few guests. I think a good time was had by all and I like to think this is just the first of many more to come.

It's a super fun and different way to entertain - especially the foodies in your life. If you'd like to host your own, follow the link to Kate's food swap page for a more detailed explanation.

I can't wait to throw another one and in the meantime, I'd gladly come to yours.

Tarragon Pesto for Fish sans Whining

2011-07-13T11:37:00.000-05:00

Last week at the market I picked up the most beautiful bunch of tarragon. More of a bouquet than a bunch, it was in a jar on the dining table until I decided I should actually do something culinary with it.

I decided on Tarragon Pesto. The thought of adding it to my eggs or roasting chicken or topping grilled fish is delicious. To have this fresh ingredient at my finger tips for a future fast meal is comforting.

Leaves of tarragon.

Leaves of spinach.

Cloves of Garlic. Smashed.

Pesto recipes usually call for some sort of nut - pine nuts, pistachios, walnuts or even almonds. I used walnuts.

And then olive oil. Since I may end up freezing this, I chose not add the cheese quite yet.

For all intents and purposes - Taaa-Daa - it's pesto!

Pesto is a great way to put off what you can't cook today and can be made out of virtually any herb. I like to put it into 1/4 cup Ball jars and freeze it. For now this jar is living in the fridge but soon, but I hope soon it will grace some grilled fish.

All but one of the children will be out of town so the whining over fish should be minimal. Bonus

Tarragon Pesto

1/4 cup packed fresh tarragon leaves
1/2 cup packed fresh parsley leaves
1 1/4 cup packed fresh spinach leaves
2 T. walnuts
2 large cloves garlic, smashed
3 T. olive oil
2 T. Parmesan cheese

In the bowl of a food processor or blender, place the tarragon, parsley, spinach, nuts and garlic. Pulse until finely minced. Add the oil and cheese, and blend again until smooth.

Store in a container with a tightly fitting lid.

This may be frozen for future use. Defrost before using.

Makes about 3/4 cup

Fermenting with Rebecca

2011-07-12T09:00:00.005-05:00

In case you haven't realized, the internet is an amazing thing. Earlier this summer, I met Rebecca via a meet-up group connection and a shared interested in cheese making. Through conversation and email, Rebecca assisted a cheese making class I taught for Slow Food and then graciously agreed to teach a fermentation class for Nourish. Neat, huh?

I have always wanted to learn this art but was a bit intimidated to work with live foods. To have an expert teach me was just what I needed to encourage me.

It was fun to be on the other side of the counter for this class. I just had to collect the ingredients and equipment.

And prepare many mason jars.

Rebecca is a delight and just as passionate about all things food as I am. We could talk all day!

Many ferments start with whey and for our class, she made raw milk yogurt and drained the whey - away. (ha!)

Above, Mary is hiding behind her straight pin turned cabbage pounder.

We added caraway to our sauerkaut before pressing it into jars. The trick to a no-mold fermentation? Weighting the product with a ziploc bag of water during the week long process. I love tips from a pro.

After tasting we made ginger-carrots, beet kvass and sauerkraut. They were all delicious foods that make you feel like you're doing something really wonderful for your health. Bonus-they are delicious!

It was so wonderful of Rebecca to share her knowledge with me. In addition to being a fermented foodie, she is a compulsive food preserver, cheese maker, farm girl, beekeeper and soap maker. A woman after my own heart. You really must check out Rebecca's website to purchase her products. Follow the blog and read all about forays in her many, many other passions.

Thank you world wide web for bringing me Rebecca!

It's a Fig!

2011-07-11T09:00:00.001-05:00

A while back I wrote about my new baby - a fig tree. When I bought it, I was told it wouldn't produce figs this year but next year for sure. Needless to say I was pretty excited when one, little oddly-shaped fig appeared. Then another perfectly shaped lovely - I was over the moon.

This week they ripened into beautiful, soft, rosy fruits. How lucky!

Once plucked from the tree I prepared them my favorite way. Cut in half, topped with my homemade, fresh goat cheese.

I added a golden drizzle of local honey then popped them into an awaiting mouth.

Delicious and leaving me anxiously awaiting next years (hopefully) bountiful harvest!

Two New Favorites

2011-07-10T09:00:00.006-05:00

Look what came in the mail Wednesday? I love Amazon. They always seem to know exactly what I want.

I came across Alice's Cook Book by Alice Hart at the library and 5 pages in I was so enthralled I knew I ~~wanted~~ needed to own it. Side note: It was in the house for about an hour before someone aka "I didn't do it" smudged the cover with greasy, dirty fingers. I am trying not to obsess. Anyway, the book is divided into seasons and within season fun ways to entertain. A Bun Supper, Picnics and Happy Camping. Oat Cakes with Ham and Gruyere, Pomegranate Gelatin (big resurgence right now) and Roasted Carrot Hummus. Also, I love the vintage oil cloth inspired spine. It's Amazon.com by the way....

Can It, Bottle It, Smoke It by Karen Solomon is the second book geared towards those of use in dire need of making our own hot dogs, Worcestershire sauce and pickling - everything. I love it and am excited to see new project ideas we have yet to attempt or dream up on our own. Makes my heart go pitter-patter.

Definitely look them up if you aren't muttering how insane the yellow house inhabitants are becoming. Most importantly, check back to see the progress we've made in making our own hot dogs. (Do I sense an Ultimate Hot Dog Project coming on?)

Perhaps you should subscribe? I'd be so grateful.

And The Moral Of The Story Is...

2011-07-07T09:00:00.000-05:00

For those of you who are not aware, I am a big fan of seasonal food. Growing up, my mother always cooked seasonally - before it was a "thing". We never had peaches in January - because they weren't in season. When I began working in catering sales the menus I wrote were always seasonal. It never occurred to me to serve asparagus in October.

That said, honestly there are times when you think you'll perish if you can't have what your brain craves and your heart desires. Or perhaps it's an impulse buy as it was the day I saw green tomatoes at Meijer. Desire got the best of me and I brought them home. (I know) Mom used to make fried green tomatoes and as is often the way with mom-specialties, mine never taste the same. Regardless, I still try to make mine taste like hers and dip them in a 50/50 combo of flour and cornmeal along with salt and pepper. I didn't have any coarse cornmeal, which is preferable for this, so I had to use a fine grind.

Then I fry them in a fair amount of oil. I used canola. Those below were flipped to early and I am sure were flipped again. To be really tasty they need to be really golden brown. Mom would never have made such a rookie mistake.

Working with what I had, I decided to make a basil mayonnaise. The basil is overcoming the garden and after using a lot of it, I will still need to make a huge batch of pesto at least twice before the end of the season. Lucky me!

I finely hand chopped the basil, then stirred it into a good quality mayonnaise or, even better, homemade.

I fried up some thick cut apple wood smoked bacon, cut some fresh arugula from the garden and made Green Tomato BLT's on a whole grain sandwich bread. Delicious, right?

Well....the flavors were wonderful together but the tomatoes didn't have that tangy "green" flavor that makes me love them. There's a surprise. I absolutely look forward to making this wonderful sandwich again but I'll wait for green tomatoes from my own garden still warm from the sun.

And the moral of the story? Do as I say, not as I do. Don't buy stuff when it's really not in season. Make this sandwich but wait until you can get your hands on "real" green tomatoes.

The Best of Friends....Still

2011-07-06T09:00:00.000-05:00

Through the screen door I saw Ella and Macy engrossed in a quiet conversation at the end of the sidewalk. I am not sure if they were telling secrets but I like to think they were.

These girls have been friends since they were three. As they've moved through school, made new friends and pursued new interests they've always remained friends.

The Brownies had it right when they instructed, make new friends but keep the old.

This friendship is definitely gold.

We Had A Lobster Boil!

2011-07-05T09:00:00.000-05:00

A few weekends ago, we had a lobster boil. It's something we used to do every June for a huge group.This year it was just family.

Is it insensitive to say "welcome to the party."?

We serve filet and potato salad.There is always corn on the cob. Lots and lots of corn on the cob.

Which works out well because this time there was lots and lots of free labor.

Job done.

Photo ops are a must.

Lobster for grown ups.

Lobster for kids.

A long communal table.

Much fun, good food and lots and lots of laughs.

3 Cheers for the Red, White and Blue - berry Vodka

2011-07-04T09:00:00.086-05:00

One of the really wonderful things about stocking up on seasonal local produce is there are always wonderful ingredients at the ready. Local sweet corn creamed with sage for Thanksgiving. Of course. Raspberries in the dead of winter? No problem. Blueberries before the local season starts. Done.

This need to hoard vacuum sealed fruit was particularly handy when brainstorming ideas for a creative cocktails class I taught. My desire was to inspire, so rather than offer a bunch of recipes involving ounces and jiggers I had lots of fun ingredients with which to create a signature cocktail. I wanted to offer an infused vodka and use a fruit that had yet to have its moment in the sun this summer. Just before the local blueberry season kicked in, the end of last year's stash was put to use. I spun them in the food processor and dumped the mash in a big pickle jar with a bottle of vodka for several weeks. A good shake once or twice a day was all there was left to do.

Once the vodka turned purple and smelled gloriously of fresh blueberries on a steamy July day, I strained the vodka through a fine mesh strainer.

A second straining through butter muslin removed a bit more sediment.

The second slow straining drip directly into a clamp top beverages bottle saved just for projects like this.

Is it weird to call liquor pretty? So now what? you may ask. We added it to a good quality lemonade concentrate with basil simple syrup then topped it with sparkling water. Stir then float a few leaves of lightly crushed basil. Find a cool spot on the porch. Put your feet up. Sip.

God Bless America...and blueberries.

Have a Safe and Happy Fourth of July!

Ella's 11th

2011-07-03T09:00:00.021-05:00

Last Thursday was Ella's birthday. She is officially a tween.

She will be going into middle school this year as a sixth grader. What seemed like yesterday I took her 2nd birthday picture. She wore the cutest little dress (not basketball shorts) and she had only a single bleached blond curl above each ear (and they didn't need much brushing). Now she never wears dresses and has lots of seldom brushed hair.

Sometimes silly things like that make me crazy. Then there are times she shares the most tender moments of raw emotion that my heart hurts as if it's beating in her chest. Always sweet and kind, she's also an independent adventurer and I love to see her go off on her own. She sticks with what feels right, even when it may not be the popular vote. Times like those make me realized why sometimes the silly things make me crazy.

I recall there was a time when I didn't want to brush my hair and only wanted to wear my horrible, orange-y "fashion" boots with the crepe sole. Time alone never was a problem. Choosing to go home rather than pile into a car in search of a rumored party was typical. I think I turned out alright.

My hope for my beautiful girl is for her to take the good bits of me (real or imagined) and add to them all the wondrous things that make her Ella. I know she will fulfill her potential and become even more amazing than I already think she is. Okay, maybe I do hope she'll stop wearing basketball shorts and brush her hair. Everything in due time.

Happy 11th Princess Bean! We love you as big as the sky!

Reason #2 Why I Love Summer

2011-07-02T09:00:00.001-05:00

Lots of chard in the garden...

Added to leftover bacon grease..

Dinner in 10 minutes...

By the way, number one is Henry's summer feet.

Our Roof Top Garden

2011-06-29T09:00:00.022-05:00

This year we expanded our garden. The one on the ground and our new found roof top garden. Our bedroom opens onto the flat, black roof of the family room. What have we been thinking all these years wasting this perfect garden space?

Out of room in the ground level garden, I was able to plant up the wonderful heirloom tomatoes given to me by a talented gardener. The black plastic pots leftover from bushes bought to landscape the patio are the perfect size and free.

Here they are in their new home. It was raining, of course. I have since dug up some volunteer plants - what I think are cucumbers - to share garden space with the tomatoes. My thought is to place them on tarps to protect the roof and the vegetables from one another.

I feel so permaculture-y.

I also feel a bumper crop coming on.

Have You Ever Noticed...

2011-06-28T07:51:00.000-05:00

Have you ever noticed how fruit on beautiful fresh stems with leaves seems to taste so much better?

Summer Feet

2011-06-27T09:00:00.000-05:00

Henry always wears socks - just like his dad. The rest of us are die-hard barefoot, flip-flop people but the two of them are never without foot covering. Henry, has not embraced the low cut socks but rather wears old school crew socks and pulls them up as high as they will go. Particularly humorous after many hours playing outside, on a rare occasion, we actually see his feet.....

Bored

2011-06-24T09:00:00.001-05:00

Bored is a word I don't allow to be uttered in our house. There is no reason to ever be bored and I'm not even taking into consideration the many chores one could be assigned to avoid said boredom. I don't get boredom.

The other night I came home to this....

Apparently, this is what happens when Doug is bored. A kitchen draped in chili pepper lights.

Taking the Double D's Sauces business acumen to a whole new level.

Tin Cans Reinvented

2011-06-23T08:32:00.000-05:00

We love to entertain and we hadn't done it up in a while so in homage to fathers everywhere, we boiled lobsters. I took the opportunity to set a big communal table in the yard and loaded my Grandmother's vintage Maytag with icy drinks. It also gave me the time to do a bit of crafting.

After poking through the garage one day, I came across a bag of tin cans, previously destined to become a robot. I love the looks of tin cans and their uses are endless long after the soup is gone. Since paper napkins always blow away when dining outdoors I decided to turn these long forgotten cans into utensil and napkin holders.

I chose large baked bean and tomato cans for this project.

I used 12" square scrapbook paper from the craft store, measured the can and then cut strips to fit.

When covering larger cans, the 12" paper comes up a bit short so I just patch in a piece. When using a heavier weight paper pull out the glue gun and for lighter weight paper you can manage with rubber cement.

To give then a nautical look, I used a length of laundry line and glued a loosely knotted piece around the middle.

I think they are really cute and the possibilities are endless.

Happy Entertaining!

Max is a Teenager!

2011-06-22T15:39:00.009-05:00

Max became a teenager last on June 17th. He balked about the traditional cake picture and I (sort of) promised to post only this cool, mysterious photo.

This year Max will move into his final year of middle school - an eighth grader. As ever, curious and thoughtful, he excels at English and is a fabulous writer. I am constantly complimented on how he is such a bright kid. His observations and insights, mature beyond his years, can be startling. We are so proud.

All great things are ahead of Max and I hope he knows how truly wonderful he is.

Happy Teenage-dom, Max! We love you.

I couldn't not have "the" picture, could I?

Hittin' The Big Time

2011-06-19T09:00:00.000-05:00

(L-R) really hot, fresh hot, stupid hot and full flavored sneaky hot

Sometimes things just go well. The stars are aligned and if only for a fleeting moment, you think "Wow, this could really happen." We're having one of those moments in the yellow house. If you're not up to date on this fabulous project (ahem, Little Lesley), you can pick up the history here.

After working long and hard on his food business, Double D's Sauces, Doug has turned a corner - a big corner with lots of traffic. A new grocery store opening two locations in Chicago in the coming months will be carrying a variety of Doug's products on their shelves. Needless to say, he has been very busy hammering out the details of the website, packaging, printing, marketing and e-commerce.

Urban Orchard, with soon-to-be locations in Westown and Andersonville, is a terrific and timely concept bringing you fresh, local produce and the best of hand produced foods. They've partnered with farmers and food artisans in Wisconsin, Michigan and Indiana which means farmer market access 7-days a week . Lucky Chicagoans.


A unique spice blend, Wingman. Unlike your friends, it's always got your back.

Additionally, Doug was interviewed for a chili lover's website and it was posted on Wednesday. Check it out here to learn more about this A-typical chili head and his thoughts on sauces.

His products are truly delicious and not just because I'm to married the man behind the bottle. There are hours of time and testing in each recipe. He is finicky about his ingredients and much thought goes into the clever tag lines. It's made in small batches and each bottle is hand-filled and labeled. This is his passion.

Some days, passion is what drags us out of bed and some days we are lucky it still clings to us as we fall back in at day's end. Perhaps I am naive (and if so I am okay with that) but with passion eventually all the rest falls into place.

Full Disclosure

2011-06-16T09:00:00.013-05:00

Many years ago, when Hen was still in the baby carrier, I decided maybe I should try to work part time at Trader Joe's. Extra money, a little time out of the house. I could do that. I know that store like the back of my own hand. Facing shelves soothes my compulsive nature. I was jazzed. And then, they handed me the math test. Seriously?

Without going into the details and my inability to cheat with my cell phone, I flunked. I can't add 5 + 5 with both hands.Though it was humiliating, in retrospect, why would a mother of 4 with an infant want to work part time, potentially all hours of the day and night? Regardless, in order to get over my feelings of ineptitude in all things math, I proceeded to tell everyone. Really, everyone. It made for a great story at neighbor night and after a beer or two I was even more self deprecating and really enjoying this story at my own expense. Later after commenting on my stupidity to Doug, he kindly reminded me I didn't need to tell anyone. No one would know and I shouldn't feel stupid. But the thing is, telling the free world was easier than beating myself up. Cathartic even.

Which brings us to Creative Non Fiction at Waubonsee Community College. I thought it would be helpful to hone my skills as a writer. Assist my ability to just do it and attain life list goal #9. Unfortunately, it never occurred to me I'd have to actually share what I wrote. Doug reminded me of my blog writing and how the lovely Tara has kindly posted my words on Go West Young Mom, why would this bother me? Good question.

The first class met on Tuesday and I was looking forward to it - until I walked in the class room. But for the grace of God, I held it together and made it through quite possibly the hardest thing I've ever had to do. So now - I have to tell about it thus freeing me...of me.

Long story short, we had to write a short story...in 20 minutes...with a pencil. I can't write fast and prefer to write on a keyboard. No big deal. I'll crank it out and re-write fast so I can actually read it. Aching shoulder and claw-like hand, I finished it and felt pretty good. I was proud of the story I had put on paper, though more vivid in my head, I knew it would translate. Well, I was wrong. And so goes my first lesson in creative non-fiction: There is no shame in having a better story in your head than you initially manage to put on paper..or screen.

When I got to the car I thought I would puke and by the time I made it to Main Street I thought I'd cry. I now feel much better. Anxiety be damned, I'll go back next Tuesday, with my computer.

Thanks for your shoulder and if you ever need a good neighbor night story, feel free to use mine.

In the meantime, if you're so inclined here is draft #3....

Jake stands in the center of the yard engrossed in the activity at hand; cleaning the ugly, gray yard box to be refilled with a redundant assortment of battered sports equipment. Max is weeding. The incessant whoosh of the hose buzzes in my ear and lulls me into my head. I recite to myself, as if present company would listen anyway, “Yard waste. Sow carrots. Where is the rake?” I am beginning to tire, it’s been a long day in the yard directing teenage boys and refereeing neighborhood games.

I really must remember to thank the boys. They do their best to work hard, especially when they’d rather be elsewhere. Teenagers growing up and away, sometimes leaving me feeling my only hold on them is a to-do list of yard work. Working side-by-side-by-side in the mottled light offered by the swaying leaves of the huge silver maple. The sun is warm, the air smells of dirt and chirping birds are interrupted by an occasional cluck.

Suddenly, pulled from my mental list, I come to with a fleeting annoyance; a rhythmic pulse. The hollow echo resounding from the ugly, plastic box as jets of water reverberate on its' wobbly sides. On and off, long and short, staccato then sprightly. Jake stands trigger attachment set to pulse, shiny black hose held loosely in hand. He is intently focused on the intermittent spray. Beat box? FUN.? Lady Gaga?

To his ears the musical message is clear. To my eyes – and my heart – he is still just a boy creating a toy out of anything and turning every chore into a game.

Finally - A Back Splash!

2011-06-15T08:59:00.003-05:00

Years back when our kitchen rehab came to a close one of the last decisions was the back splash tile. The need for this decision also coincided with the fear of running over budget so it was put on hold. We painted the back splash with the same raspberry truffle red as the rest of the kitchen. Time went on and the tile project was continually moved to the bottom of the list as often happens with home improvement. And the longer it wasn't done, the more I grew very attached to the red. I couldn't imagine not having all that color. I love color.

Two weeks back, it finally happened! My original and very simple choice, biscuit subway tile, made it to the wall. The twist I added was taking it only 3/4 of the way up the back splash. The tile stops 12" up the back and a bull nose tile runs around the top to finish it.

Years ago, Doug had a stainless steel back splash (?) cut for above the stove. It works well with the stainless appliances.

We are thrilled with the away it has turned out. It's clean and simple and still full of color.

The only question remaining, as with many decorating projects, is why the hell did it take so long for us to do this?

Watermelon...Water?

2011-06-10T10:00:00.006-05:00

Does anyone remember that Tom T. Hall song? "...old dogs, children and watermelon wine...". I think I remember my dad being particularly fond of it during the country music phase. I like that song. Of course, I love children and my (very) old dog Murray loved watermelon (though not as much as he loved me). Nostalgia.

I am working on some ideas for summer classes and the notion of flavored waters - those flavored with real food - is intriguing to me. It seems the perfect non-alcoholic drink with the panache of a cocktail and yet perfect for kids. Fine Cooking (man, I love that magazine) has an article by Ellie Krieger (who typically bores me to tears) all about infused waters. (I swear they read my mind).

I am big into eating locally and seasonally but ~~sometimes~~ often I have to work with produce not quite in season so I can teach how to use it when it is. This project is a perfect example because here in the Midwest, we aren't near watermelon in the garden. Squelching my OCD monsters, I forge ahead.

As I am sure you can well imagine, flavored waters are super simple. This one includes watermelon, basil, sugar (only 1T.) and lime juice. A basil syrup is added to enhance the watermelon flavor.

I used the blender to puree the watermelon with extra water and then strained through a fine mesh sieve.

All liquid is mixed together and chilled. The color is lovely, isn't it?

In a chilled glass, with lots of ice and sprig of fresh basil, it's surprisingly thirst quenching. Max commented how much he like the "herb-y taste" (I love that boy). I don't think a splash of icy gin or vodka would be terrible either. I may even add bubbles with my Twist n' Sparkle.

I took some extra and made ice pops (the summer treat formerly known as Popsicles) for the kids. Even better than juice pops!

In conclusion, my theory holds true - waiting a bit longer for watermelon would make for a sweeter, less green tasting drink. I really do suggest you try it when the time is right - there are so many possibilities and it takes little time.

And when the watermelon are sweet - let's make watermelon wine.

Watermelon-Basil Water
Fine Cooking, June /July 2011

1/4 cup lightly packed fresh basil leaves
1 T. granulated sugar
1 cup boiling water
4 cups cubed seedless watermelon (1#)
2 T. fresh lime juice

Put the basil leaves and sugar in a small pot and crush the leaves with a wooden spoon. Pour in the boiling water and stir until the sugar dissolves. Set aside to steep and cool for 15 minutes.

Meanwhile, in a blender, puree the watermelon with 2 cups cold water. Strain the watermelon liquid through a fine strainer into a large bowl, discard the solids.

Pour the liquid into a large pitcher. Add the lime juice and 2 cups cold water; stir to combine. Serve over ice.

My Favorite Day of the Year + A Giveaway!

2011-06-07T07:22:00.008-05:00

My favorite day of the year is the last day of school. Gone are the schedules and lunch packing (unless it's for a picnic), dinner can be later and days are longer. Add to that having my house full of the kids I love so dearly and life is good.

Now that everyone in the yellow house is older, summer changes a bit each year. There are fewer group outings, though they do humor me occasionally and the biggest are always going in different directions. Henry is content just being outside on his scooter from sun up till sun down. I am not sure what this summer will bring. I know chances of their complete attention, like in the old days are slim to none. But, the energy in the house will be higher and the silence broke. I'll take whatever I can get.

Love child-infused days? I have a give away for you. Leave a comment sharing your favorite summer activity with children (yours or others) between now and Monday, June 13th (my favorite day of the year) and you may be the lucky recipient of this fun book. The perfect way to celebrate every day those kids find you more fascinating than anyone or anything else.

Craft away the days and enjoy every second.

Before too long the only one to listen to you will be the dog.

Let the Pickling Begin

2011-06-04T09:00:00.002-05:00

Last weekend, Doug was hard at work with our friend Leslie developing a logo for Double D's, his food company. I had a bit of time on my hands on a dark and stormy day, so I made a small batch of pickled radishes.

I had help. (Doug just asked if I was blogging about the dog - again....)

These couldn't be simpler.

They couldn't look prettier or be more tempting.

Pickled perfection.

Check back for more pickled things soon. We love pickles in the yellow house!

Now Where Did I Put That List.....

2011-06-03T09:00:00.007-05:00

What seems like many moons ago, I started a life list. I had just turned 40. Little Henry was in school full time and I felt at loose ends. As often happens with my best intentions it sort of ended there. I tend not to be a dreamer and my desires are pretty basic.

Over time, I've thought of things to add to my life list but never actually done it though I've written about them in this journal of sorts. Have you ever had a big "to-do" list and added things you've already accomplished just so you can scratch them off? If you are a list maker - fess up - you've done it before. That seems really lame, bordering on cheating when talking about life list.

I've decided I'm not above cheating. The clock keeps ticking....

I have started writing. It's something I've always wanted to do and had just never DONE IT. I now set aside snippets of time to pursue this interest. It usually only lasts until the family finds me and has a sudden need to be with me. Of course, if the computer wasn't in my lap no one would care where I was. Anyway, I've had a few essays posted on Go West Young Mom, a sight dedicated to keeping moms in the western suburbs in the loop. It's a thrill for me. I've enrolled in a creative writing course. The life list thing? I'd love to have a piece published in something made of paper. Cyberspace is flattering but I am a book and paper girl. We'll see what happens. Fingers crossed.

I have an incredible appetite for reading - especially personal non-fiction. Courageous farmers and those brave enough to drop it all to go live in the south of France are favorites. After a particularly intense bout of reading all things Tuscan. I decided someday I'd like to visit its terraces and olive trees. Guess what? An opportunity arose and I am! Doug and I are traveling to Tuscany in September and while there will enjoy cooking classes and the Chianti Festival. We are staying on an amazing estate. I am purely giddy.

On a rather pathetic note, I've decided to add the Dane County Farmer's Market in Madison to my life list. You may laugh, but as many times as I've made plans to get to this mecca market, only to have them fall through, it deserves a spot. I'll probably get to Italy before I get to Wisconsin. Why?

Here is the updated list in no particular order:

#1 Go to France
#2 Knit a blanket for Project Linus
#3 Learn the Thriller dance (seriously)
#4 Take a cheese making course on an idyllic farm
#5 Run a half marathon (btw, this is not going well)
#6 Attend a farm dinner at sunset
#7 Raise goats
#8 Keep chickens
#9 Get something published - on paper.
#10 Go to Tuscany
#11 Get to the Dane County Farmer's Market
#12 Make croissants from scratch

Okay, I said I am not a dreamer but I am an optimist and maybe this will be the summer of......

Junie B. is 1!

2011-06-02T09:00:00.000-05:00

Happy Birthday
Jibbibity, Bug, June B, JibbyJu,
Pup, Jibbity Ju, Pubberz, Jibbs
Dirty Girl, Bad Dog

We Love You!
Every pretty girl needs a pig's ear on her birthday!

XOXOXO

Memorial Day Relief

2011-06-01T09:00:00.001-05:00

Last weekend was a fairly typical Memorial Day in the Midwest. Rain - there is always rain. Monday, when the rain let up long enough for the sun to kick the humidity up to an oppressive percentage the only thing to do was make summery cocktails.

Remember way back, when I took one of these.....

...and shoved in a jar full of rum and ginger? This was the inspiration for our cocktails - that and the free app on my phone.

Pineapple-ginger infused rum, fresh pineapple, creme de coconut and ice. A spin through the Vita-Mix and....

Frosty, sweet respite.

Easy Does It

2011-05-31T09:00:00.002-05:00

Continuing with the rhubarb theme, I made a Jamie Oliver recipe last week with the end of the rhubarb from Green City.

I am a big fan of Jamie Oliver and his food. It's simple, it's easy and it's about eating well and enjoying life.

I cut the recipe in half and made 3 large servings knowing that the non-rhubarb-crazy set wouldn't really care. The fruit was lovely and rosy. Very tart. Very, very, tart.

Once sprinkled with an easy oat topping scented with ginger it was lovely draped with the Bird's Custard I tried for the first time.

Because it was so very simple, it's just a crisp (though J.O. calls it a crumble which sounds cool-er), I almost didn't share it. Then I reconsidered because it doesn't have to be fancy or include specialty ingredients we search high and low to find. I had everything in the pantry and it was a lovely way to finish a simple meal.

Who was it that said, "it's all about eating well and enjoying life"?

Genius.

How My Garden Grows

2011-05-30T09:00:00.000-05:00

I've not shared my garden lately and though the season is starting slowly, I think before we know it everything will be growing strong.

My highlight this year is the shell beans I am growing. This is the first of my little Christmas lima beans. I may only get enough for a pot of soup but it will be worth it. I am also growing black beans and have found an heirloom climbing haricot vert.

Found this great rosemary at Home Depot for $12. While not organic as I usually like to grow this much rosemary for that price - think how many P each-Rosemary Cocktails I can make!

My cold frame was over flowing with greens when I took this but they are long gone. I am wondering if a bit of screen wire to shade the greens might enable me to grow greens a while longer. The kohlrabi plants I bought from Sweet Home Organics along with 5 baby celeriac I can't wait to eat next fall.

I have also planted carrots, beets, chard and parsnips. I am trying lemon cucumbers for the first time and pickling cucumbers again. There are spaces for (some) Doug's pepper babies when they are ready for the big, bad back yard. I have seven heirloom tomatoes and six basil plants in addition to a nice collection of culinary herbs.

Though I feel like I am in a holding pattern because of our ridiculous spring weather, I have set some goals. I've planted a lot of later season produce to extend the foods available from my own garden. I will use the cold frame in the fall for greens. I will plant the sugar snaps I didn't get planted in March. And finally, and most importantly, I vow to stay on top of amending my soil and feeding my plants - even those in pots.

Will it all happen? Will I get it all done?

I don't know but the best part of spring is the promise of things to come.

Five Stars

2011-05-28T09:00:00.001-05:00

Last night the family attended a wonderful show, Dig It: A Musical Tale of Ancient Civilization.

The audience traveled through history all while seated on a bottom-numbing bleacher. Travels through the Egyptian tombs, empires of the east and ancient Greece left us entertained and historically enlightened. The finale, a toga party hosted by Romans was certainly a high point for all.

Elevating the show was fabulous song and dance by a well studied cast. Of the many stars of the show, there were 78, one was stand out.

Ella Downing, playing the part of Romulus, spoke strongly and with emotion. In a drama-follows- life-role, the part demanded she knock her brother Remus on the head with a rock. The execution was flawless. Truly a part she was prepared for and made to play.

While not her first production this grateful fan of the arts is confident we will be seeing more of the many talents of this rising starlet.

This reviewer give Dig It five stars!

The Ultimate Taco Project - Holy Horchata!

2011-05-27T09:00:00.001-05:00

It's hard to believe The Ultimate Burger Project of 2009 began almost 2 years ago. The project was based upon building the best burger from scratch - bun, condiments and freshly ground beef. I had really hoped for a follow up project last year but nothing inspired me and then last winter it came to me - tacos. We love Mexican food and experiment with a lot of different types so this is the perfect topic.

My project began months back with hand made corn tortillas. Successful, delicious and pretty straight forward, the perfect place to start. Shortly thereafter, I pursued horchata. Again thinking it would be easy, too I found that it took a bit of research to find the horchata of my dreams.

Many years ago, I was taken to a Mexican joint in the city, off Division if memory serves. I was too young to really appreciate how great the food probably was, but what I do remember was the horchata. It was dipped out of a big rectangular cooler with a cup and poured into the cup I would eventually drink from - gross. It sort of skeeved me out but then I tasted it - I couldn't be rude - it was wonderful. Sweet with a slight cinnamon essence and the perfect cooling refreshment with spicy food. This horchata has been the earmark for all other.

The recipe calls for rice flour or ground raw rice. After a few seconds of grinding in the VitaMix - rice flour. Technically, I wouldn't call what I made flour, it was a bit more coarse than that. After my first experimentation though, I found too finely ground, it wound up as gritty sediment in the glass. Some texture is good, too gritty is icky.

Other ingredients, include milk, sugar, cinnamon sticks and vanilla extract.

I think what gives this rice milk great flavor and body is the cow's milk reduced over low heat by half. Since I tend to be a bit neurotic. I like to mark a skewer before adding the flame so I can see when it's reduced enough by checking the skewer. Clever or crazy?

Water, reduced milk and cinnamon sticks are brought to a boil and allow to set while the cinnamon infuses the mix. Add in the sugar, rice flour and vanilla to the mix and refrigerate for at least 4 hours.

It's delicious and just what I was searching for - what are the chances the second recipe would hit the mark? I like to think it comes from many years of recipe reading.

The last time I served horchata one recipe was gone within the hour.

This time I doubled the batch. They all asked why I made so much.

Maybe I should sell some from a cooler....

Horchata
Mary Sue Milliken & Susan Feniger (remember the Two Hot Tamales?)

1 quart non-fat milk
2 quarts water
4 cinnamon sticks
1/4 cup rice flour or 1/3 cup raw white rice crushed to a powder in a blender
3/4 cup sugar
1 T. vanilla extract

Pour the milk into a wide skillet and bring to a boil. Reduce to a simmer and cook, stirring frequently, until reduced by half. Strain into a large saucepan and add the water and cinnamon sticks.

Bring to a boil, reduce to a simmer and cook 5 minutes. Remove from the heat and let sit 15 minutes. Remove the cinnamon sticks and reserve.

Combine the rice flour, sugar, and vanilla in a bowl. Pour the milk mixture and whisk to incorporate well. Refrigerate at least 4 hours. Then pour the liquid into a pitcher, discarding the sediment that has settled on the bottom of the bowl. Serve cold over ice with cinnamon sticks at stirrers.

A Plea For Rhubarb & A Recipe, Too.

2011-05-23T21:02:00.016-05:00

I came home from our trip to the city with loads of rhubarb. Rhubarb is a harbinger of spring and when it's available I become obsessed. I do have plants in the garden but they are a bit stunted this year. After June ran laps along the fence with her boyfriend pre-garden protection, it was a little worse for the wear. I want to let it recover until next year so until then, I am accepting donations.

I have a long list of things to try - some old, some new, including a delicious Bundt cake with buttermilk and lemon. I've realized I have a "thing" for Bundt cakes. I make a lot of them. Chocolate and red win e, goat cheese, blueberries and herbs, and olive oil.

The recipe I want to share is from my well-worn (though fairly new) copy of Rustic Fruit Dessert by Cory Schreiber and Julie Richardson. It's definitely a go-to book when I am in search of ways with seasonal fruits.

It uses the basic techniques of most cakes of this nature. Be sure allow for plenty of time to cream the butter and the sugar. The sharp edges of the sugar crystals cut the butter and create small air pockets, creating a lighter cake. While Bundt cakes are a bit more dense than others, that step is just as important. Don't rush it.

My favorite Bundt tip is to use the back of a spoon to create a channel through the middle of the cake. If you've ever made a Bundt that appears to be levitating over the cake plate, this will ensure that doesn't ever happen again.

A bit of lemon glaze and it's an especially delicious bite of spring.

Perfect for a Memorial Day picnic!

Lemon Buttermilk Rhubarb Cake

Cake
2 1/2 cups plus 2 T. all-purpose flour (12.5 oz. + 5/8 oz.)
2 t. baking powder
1 t. fine sea salt
1 cup (8oz.) unsalted butter
1 3/4 cup granulated sugar
zest of 1 lemon
3 eggs
1/2 t. lemon oil (I use 1 t. lemon extract)
3/ cup buttermilk
1# rhubarb, trimmed and very thinly sliced (3 cups or 12oz. prepared)

Lemon Glaze
2 cups (8 1/2 oz) sifted confectioners' sugar or more as needed
Juice of 1 lemon
1 T. unsalted butter

Pre-heat oven to 350 degrees. Butter a 10-cu Bundt pan.
To make the cake, sift, the 2 1/2 cups flour, the baking powder and salt together in a bowl. Using a hand held mixer or a stand mixer with paddle attachment, cream the butter, sugar and lemon zest together on medium-high speed for 3-5 minutes, until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl after each addition, then stir in the lemon oil (extract). Stir the flour mixture in three additions alternating with buttermilk in two additions, beginning and ending with flour mixture, scraping down the bowl occasionally. The batter will be very thick.

toss the rhubarb in the 2T. of flour and fold half of the rhubarb into the batter. Pour (I use a trigger ice cream scoop) into the prepared pan and sprinkle remaining rhubarb on top.

Bake for 30 minutes, then rotate the pan and cook an addtional 30 minutes, or until the top of the cake is firm and the center springs back when lightly touched. Cool the cake in its pan on a wire rack for 30 minutes before inverting and removing th epan.

To make the lemon glaze, whisk the confectioner's sugar, lemon juice and butter toghete. The mixture should be thick. It if is not whisk another tablespoon or two of sugar. Spread the glaze over the cake as soon as you remove it from the pan.

Storage: Covered with a cake cover or plastic wrap, the cake will keep at room temperature for 3-4 days.