Stephanie says

When was the last time I had one of these in the back seat?  That was not a rhetoric question.  Answer:  decades ago.  My baby is flying in tomorrow with her baby and I'm picking them up at the airport. I bought a car seat for visits to grand-mama (that's me; I know it's shocking for moi to be a grandparent.  It was shocking enough becoming a parent.)  It's been sitting upstairs in a big box for months.  Today was the day to get it installed in the car.  It was over 90 degrees outside, and much hotter in the car as I  struggled in the cramped backseat, reading glasses perched on my sweating nose, trying to figure out how exactly to install this thing.  I remember this being easier back in the day my girl was riding in a car seat, lo some 30 years ago.  Even easier in my day, sans any car seat or seat belt whatsoever as my siblings and I rolled around in the backseat of the station wagon while Mom smoked numerous cigarettes in the ...

Harvested from my garden yesterday. Today: fine art.  Tuesday: Eggplant Parmesan.

I have a vague recollection Mrs. Helton was a contemporary of my dear 1st grade school teacher mother-in-law, (I'm not being sarcastic, my MIL is an absolute delight.  I was so fortunate.) I've had this mimeographed recipe since the 1970s and I'll bet I've made it at least once every year since.   Because it is wonderful. Simple.  Lactose free.  Pretty much says it. I've been cooking and collecting recipes since Home-Ec in middle school - and  my tastes have expanded from exposure to so many cultures.  Yep, I'm a foodie.  This recipe is a keeper, just to state the obvious. Happy birthday Teresa, whose birthday is today, but I thought it was tomorrow because I can't check my calendar... Raisins or any dried fruit is good to add - but Teresa hates raisins.  Go figure.  The cake has a hard crust; the inside is soft and rich with apples.  Let them eat cake.  Tomorrow.  And we are all going to love this most simpl...

This is a different spin from my usual meatball soup recipe which is more like minestrone in a tomato based broth with kidney beans, meatballs, and spaghetti noodles. Having leftover leek-potato soup and leftover meatballs set me to thinking about a white broth soup base.   So here goes: 1 lb potatoes, peeled, diced and cooked in water (10 minutes or so depending on dice size).   When fork tender, drain off water. Add to the pot: 1-1/2 Quart Leek-Potato Soup 15 oz can great northern beans, rinsed & drained 8-1/2 ounces spicy pork meatballs (quartered to be bite-size) Heat slowly – when piping hot, add grated 1 heel smoked gouda   2 oz (I’m not too sure how this will melt, but it should impart a smoky flavor regardless.) Add pinches of kosher salt until well seasoned.   Ground black pepper is also good.   Parsley. Great flavor.   I haven’t made cream style soups much; probably from eating some that were more lik...

I had leftover heavy cream from the potato leek soup.  What to do, what to do?  Ohh, I have Rhubarb-Rosewater syrup just waiting to be tried. Rose Water Mousse came to mind.  And I'm so glad it did. This time out, I swapped buttermilk (cleaning out the fridge...) for yogurt with excellent results. The Rhubard-Rosewater syrup is a perfect accent for the not particularly sweet filling.  I'm completely hooked on this concoction.  Finished off with a drizzle of blackberry syrup and a few berries and it was fabulous.  I maybe could have shot a better photo, but.... See Rhubarb-Rosewater Syrup Recipe

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...