Stephanie says

My energy level is back to normal, thankfully.  I picked a gallon of blackberries, made some fabulous meat balls and am finishing up Potato Leek Soup.  I had a version of this soup a few weeks back at Sweetwaters at the Valley River Inn and it was so tasty I decided to make some.  That I'm growing leeks is an added bonus.  My little darling and the baby will be here for a visit soon so I'm ramping up the cooking.  My big darling also benefits. I used half chicken broth and half water today not being a fan of vegetable broth.  Creme fraiche is not readily available at the Yoncalla grocery, so we're going without.   An immersion blender is a handy tool. Going to use dill weed on my next bowl.  Doesn't that sound great? Ingredients 2 tablespoons neutral oil, such as canola or grapeseed oil 4 to 5 medium russet potatoes (1 pound), peeled and roughly chopped 3 large leeks (1 pound), cleaned and thinly sliced 6 cups vegetable stock...

I've been sidelined by inertia.  I haven't enough focus to tackle any project.  I am reduced to watching crap t.v. on the Hallmark channel.  With commercials.  This is dire. Ackkkkkkk.

This is pretty representational of a typical August meal during my childhood.  There would have been cantaloupe or sliced peaches but I had freshly pressed apple cider instead.  Note the crispy bacon on the green beans.  Yum.  And yes, that is a little bowl of ketchup to dip my perfectly cooked steak.  So sue me.  The biggest difference from my Mom's table is 1) Her dishes match.  2)  Whatever piece of meat, probably venison, would be cooked so dry that it sucked the saliva off my tongue.  I didn't eat meat as a child... Hmmm, the bacon went missing. Finito How I love August.

I've been raving about these pickles and now pony up the recipe.  These ferment in the refrigerator and retain that wonderful pickle crispness because they're not processed in a water bath.  I made a gallon last fall and admit to hoarding my cache.  I ate the last one this week and it was still crisp! This recipe is from Jan Roberts-Dominguez, a Corvallis food writer, I've followed for years.  She makes and refrigerates the brine so when she finds really fresh cukes, she gets them processed pronto.  Make-ahead Pickling Brine: (Makes 1/2 gallon of brine, enough for 1 gallon of pickles) 1 quart cider vinegar 1 quart water 1/4 cup pickling spices 1/2 cup picking salt 2 TBL sugar 1/2 teaspoon ground tumeric 1 cup chopped fresh dill heads In a large, non-aluminum pot, combine the above ingredients.  Bring to a boil then reduce heat, cover and simmer five minutes. If readying a batch for the refrigerator, then let the mixture cool, then strain o...

He passes my door, Through the hall, And at my window, Our eyes catch He flashes a raffish smile Makes a stage left exit A chuckle in his wake.

It's peach season in Douglas County.  I've been awaiting this harvest because Terry sings praises about dried peaches, and I'm game to try different preservation methods, particularly ideas from a major foodie.  I bought a flat of Yoncalla peaches and am drying most of them in the oven.  I put them in at 7 p.m. last evening at the lowest oven temperature of 170 degrees, halved and de-stoned with the skin intact.  They didn't seem dry enough this morning so I left them in the oven and headed to work. Hours later I entered the house to the tantalizing aroma of warmed, (truly, there is a distinction,) peaches, made just a little more complex by the drying process. Sometime during the day, while I was on hold for yet another technological issue, I got thinking about the ginger-lime salmon I'd eaten earlier this week.  And how that would work with some boneless pork defrosting in the fridge.  I surfed online and found a recipe...wait for it....Ginger and Ros...

A week later - how cute! He's chunking up!  Sweet boy.

Turns out there are two types of rhubarb:  red rhubarb and green rhubarb.  Mine is mostly green.  I searched around for the plant information sticker, (I have a poorly executed plan of recording plant varietal details,) but couldn't find the blasted thing.  So, it's a green variety. The finished product isn't as pretty as the red variety.  I had some on toast this morning and the taste was so marvelous that I plan to add more rhubarb plants to the garden.  Immediately!  One recipe made six half-pints.  I gave a jar to Terry but I'm keeping the rest for myself.  Rhubarb Rosewater Preserves (makes about 5 half-pints) 2 lbs. rhubarb, cut into 1/2 -1″ pieces 3 c. sugar 1/4 c. lemon juice 3 T. rosewater pinch of salt Day 1 : Combine the rhubarb and sugar and mix well; cover and allow to macerate for at least 12 hours or overnight. Day 2 : Prepare your water bath and sterilize jars and lids for canning. In a Dutch oven or n...

Totally not my photo, alas.  No marble slab nor coolly sculpted glassware with gilded rims here.  The photo conjures up the halcyon days of summery elegance: big hats; fawn dresses in tiny floral print; and ice-beaded glasses of something pink and bubbly.  Some sort of buttery lemon cookie to top it all off.  I fell under the spell of rosewater at first taste after making a batch of Rosewater Mousse last summer.  Light and airy, it bordered on orgasmic.  So of course I made a batch when my girl was home for Christmas (we're into molded desserts, who knows why?)  She was so enthralled I'd catch her in the kitchen eating yet another serving.  Her sweet husband let her eat it all, (although come to think of it, he was raiding the fridge for the prime rib and turkey!  I aim to please all palettes.)    I made a second batch using buttermilk instead of yogurt and Tyler ate it all.  Ryan had discovered the prime rib soup by then....

A successful fishing trip resulted in an impromptu dinner for me this evening.  Lime-ginger glazed salmon and Dungeness crab were the main attraction.   My mother's child, I rushed home from work and made this salad, so I wouldn't arrive empty handed. Even though it was blazing hot, says the martyr. It was a hit, even with three little red-headed stair-step girls.  There are many unfamiliar spices in the recipe as well as raisins.  I didn't notice the kids having seconds but their plates were clean and there no dogs in residence.  This recipe typically is more colorful but I didn't have a red pepper or a red onion.  I did have yellow summer squash, a green pepper, yellow onion, and flat leaf parsley in my garden.  So that's what I used. This is really better the next day. Moroccan Couscous Salad Takes about 45 minutes of knife work unless you have a mandoline, (thank you Terry.) Makes 8 sides or 4 main dishes.  It's good piled on pita...

Communication Seems important, right?   It’s not something I’m very good at, (or proper grammar apparently; note the preceding dangling participle.)   It’s a mystery to me how people manage to communicate.   What they mean.   What they say.   How that translates to an entirely separate person who comes with a uniquely different path and history and perspective.   Sometimes complete silence seems the correct course.

I say berry vinegar.  There may be a couple tablespoons left from last summer.  Excellent timing. First picking of berries today for my morning yogurt.  Then this bowl tonight, since crushed and covered in vinegar. The cukes are proliferating so I located my favorite pickle recipe just now.  The brine can be made and refrigerated until enough cukes are ready to pickle.  There is one pickle left from last years gallon.  I hope to double that this year and am coveting space in a specific someone's second refrigerator.

So much fun!  Rory fits right in; better than she according to SIL Jennifer.  I forgot my camera (sigh) so my shots are from the phone and most too far away to be recognizable.  The wedding had such clever ideas:  my fav was the photo booth.  It produced two copies; one for the album and the other for us.  We looked at the album this morning at breakfast and most guests took part.   Niece Jennifer with Aunt Steph My caption:  This is your gene pool Em.  That gives one hope, huh? Eric (brother in law) was the minister!  He did an outstanding job!  At breakfast this morning Rory said he tried to follow along without getting too deep into the sentiment cause he didn't want to cry.  Ahh.  I always thought it was just me.  O.K.  Steph, it's always about you...  Jenny's boys were darling.  The eldest has the rhythm and is a born ham-bone.  Cousin Cathy shot a ...