Sunday November 28, 2021

    Where has time gone??? I had such plans to get this up and running and now look! It’s been 3-1/2 years! What in heck?

    Now, I’m on a very short countdown ‘til retirement! In a mere 24 days I will no longer be working 52 hours a week, but a mere 15-20 hours! I’m so excited I cannot stand it! I am tired, and tired of not doing what I love- cooking and writing about cooking! So, here’s to ANOTHER shift in this journey called life! 

     And… talking about shift in a journey wait til you hear what I have in store! Are you ready? Are you sure? Ok here goes!:

     Vegan pastas. You read that right! 

      One of my dearest and longest friends (over 50 years) has a daughter who is not only vegan, but she is also a chef! We are going to commensurate on a vegan ricotta cavatelli pasta! I have had many things JA has cooked and have enjoyed most- so I’m gonna give this a whirl. Don’t worry, I’ll share the experience and results. Of course this won’t happen til after the first of the year, I feel pretty safe in saying. And I look forward to learning some vegan ways. Don’t fret, however, I seriously doubt I’ll be switching sides any time soon- love me some rib steak! Lol

      That’s all I’m gonna say for now, but hope to see you all soon. 

Macaroni Salad/ May Celebrations

      Hello again, everyone. I know I have been away for a while again, and I have a great reason. While I have been cooking things up in my absence, I have not been cooking food. No, no, no, I have put much time into my second passion of natural soap making. I have created several "signature" scent and additive concoctions that seem to being flying off the proverbial shelves. I say proverbial because I do not actually have a store, as of yet, nor a working website, but I am working on both those options as I write this. Even though times flies by in the speed of light times 10 around here, I don't ever seem to have enough to address everything I want to. Someday, maybe?

     This evening I took some much deserved time-off to try to catch up on things and I got a look at the food celebrations for May. At first I was surprised that May is National Barbecue Month, then I realized that Memorial Day, the "unofficial start of summer" rounds out the month, so why not? And the observed Memorial Day Monday is also National Barbecue day and National Hamburger and Cheeseburger day. Someone was thinking on this one. 
     While I love hamburgers and cheeseburgers as well as anyone I think we should address some of the other foods often served at the traditional Memorial Day "cookout". Learning that cooking foods on a grill, whether gas or wood or charcoal, is not what real "barbecue" means, I have been trying (with much difficulty) to refer to backyard  cooking as grilling, and reserving the term "barbecue" for the real thing.  Whether I will ever address barbecuing in the pages of my blog has not been decided yet, I think I have a lot more research to do before I would even attempt to try to sound like I know what I am talking about. Maybe I just have so much respect for real  cooks, chefs and others that spend many years perfecting their methods of barbecue, and I don't want to insult them by pretending I belong in their class. For not, at least, with a few more years of practice and experimenting here, well, don't be surprised one day if I throw my 2 cents in on the topic as well.
    One day. Maybe.
     So what traditional sides are served on National Barbecue Day?  I think that really depends on where you are, regionally at least.  Speaking strictly for this blogger I admit we are B.O.R.I.N.G. We do the traditional Macaroni Salad, Potato salad, Cole slaw. We do occasionally, however, kick it up a bit: Cucumber and onion salad, carrot and raisin salad, Caprese salad with home made Mozzarella, homegrown Tomatoes and Basil-which is awesome when you have produced everything--if we only owned the cow and milked her ourselves, then, it would be a 99% self sustained dish, but as for raising dairy cow...I pass thank you.
   The men around here also like Italian Pasta Salad, which is a "take" on antipasto, however, they seem to miss the point that the "salad" is supposed to be a salad made with the things you would find on an antipasto platter, mixed in with some kind of pasta and mixed with an olive oil and vinegar dressing, The antipasto salads I have seen, and even made by mixing the ingredients requested by my menfolk, are so far from what a real antipasto is that I cannot even bring myself to eat it. I did learn, recently, however, one of the problems I have with this type of "salad" is that I do not like it cold. I can eat is right after its made and still warm, or room temperature, but once it chills, I do not like it. I don't know if its the oil and vinegar on the cold pasta, but I just don't see what everyone gets all warm and fuzzy over.

    Macaroni salad and potato salad, on the other hand OMG-- I just love them! The most astonishing thing about those two salads is that I use the same dressing recipe for both, oh and for cole slaw and carrot salad, now that I think about it. One dressing all salads. How convenient is that? Ready? Here goes:

Start with 1-1/2 cups mayo

1/4 cup sugar

1/4 cup white or cider vinegar. Sometimes you have to add a bit more sugar, I think because of the vinegar. Sometimes its a bit more tangy than others, probably happens during distillation. Who knows? Anyway, these measurements are approximates, but really really close. 

Mix the sugar and vinegar to start melting the sugar, add the mayo, and stir until smooth. Now here's a first: if you are making macaroni salad, and ONLY macaroni SALAD, rinse the macaroni in cool- cold water. Yes you read that correctly. You need to rinse the pasta and cool it before mixing the dressing into it, otherwise all that dressing will be sucked up and vanish into the pasta. Yes it still tastes great, but it dries out the salad so much I found I was forever making additional dressing and adding it later. Tried rinsing the pasta in cold water an Voila! problem solved. The pasta still absorbs some of the dressing,  but it does not suck it all up, leaving it dry. Who knew? Probably someone out there. And now we know, too.
     Macaroni salad, in my opinion also requires about 1/4 cup diced red and/or green bell pepper. the raw pepper imparts its mild flavor into the dressing and gives the salad just enough "umph" to make it what my childhood dreams are made of.

   I am just publishing posts that have been sitting in limbo --forever-- I had lost my password and moved and well life took over. 
    Now that I've been able to get back into my blog I plan on seeing how I can get restarted. 
    BUT..... I am about to embark on a long distance move. Like over 1200 miles! And beach and sand and hot humid muggy weather...sounds divine to me! I'm going to Florida! I'm not promising anything, because I do not know what I'll be walking into down there, but... I intend to try.

    Wishing you all the love and luck in the world. 

    Praying I receive the same.

    Until we meet again, I love you all.

~barbara

March Madness...again

     March is upon us once again, seems I always get back here for March.

      Instead of complaining or giving you 1,000 reasons why I have been MIA, how about we just pick up where we left off and just get on with this?

      In a previous post, I am sure, I began telling you about the food celebrations for the month, and because there are so many I probably skipped a few. Maybe I can fix that.

     March is National Celery Month and while I am not a huge fan of straight up celery it is indispensable when it comes to cooking especially when it is combined with onions, and bell peppers in the "holy trinity" of Louisiana Creole and Cajun cuisine. Celery, onions, and carrots make up the French mirepoix, often used as a base for sauces and soups. I certainly use celery in cooking, however, I dice it up very small, because I do not like to bite into a piece of celery. The flavor it brings to the party, however, prevents me from altogether omitting it from my cooking.

     March is also National Flour Month; I have a very strong attachment to flour; unbleached flour is my personal favorite, and I admit I am a big fan of King Arthur Flour. Until I find a way to grow, harvest and mill my own wheat I am stuck buying commercial flour and that's the way it has be.

     Flour, like celery,is not a stand alone ingredient, but there would be far less food products in the world without flour. No cakes or cookies or pasta or bread. Heaven forbid.  Seriously.

     The next food celebration for March is Frozen Foods, so important are frozen foods that not only is March the month they are celebrated, but frozen foods also has a special day, March 6th. With the current trend to go all natural and fresh its a wonder why this is being doubly celebrated, unless, of course you consider Ice cream, sorbet and gelato. Those are frozen foods to be celebrated!

   March also is the National Nutrition Month which highlights First Lady Michelle Obama's Let's Move! initiative to raise a healthier generation of kids, and No Kid Hungry which the entertainment industry has embraced.  Raising children to eat properly and teaching as many people as possible how to eat properly is a cause near and dear to my heart. Coming from an immigrant family learning how to stretch the food dollar with nutritious and delicious foods is a combination of skills which need to be handed down to each generation. Our forefathers immigrated here for a better life for their children, feeding them was one of the top priorities on their list. 

  Moving along, March is also National Noodle Month, which goes hand-in-hand with National Flour Month. Noodles offer so many options it boggles my mind. Noodles can mean almost anything, and now with the invention of the Spriralizer® you can make "noodles" or noodle-like foods out of just about anything!

 Moving along, March is National Peanut Month, National Sauce Month and National Caffeine Awareness Month, the latter being one that many of us will sigh and roll our eyes, "they're going to tell us all the evils of caffeine". Yeah, I will have to investigate that one before I weigh in on it. I had to mention it, however, otherwise I would be remiss.

     March also has a few week-long celebrations: the second week honors Chocolate Chip Cookies and National School Breakfast Week, the third week is American Chocolate week.
     One special celebration is Maple Syrup Saturday observed on the third Saturday of March; and who could forget the most famous Irish celebration of them all? March 17, St. Patrick's Day- also known as Corned Beef and Cabbage Day?

      Sadly, very sadly, our Irish ancestors did not really enjoy corned beef much before they settled in America, escaping their homeland due to poverty and starvation spurred by the failure of the potato crop for a few years. Of course the reason the peasantry was so reliant on potatoes is regrettable, as well, due to some competition between Catholicism and the Church of England the English stripped the Irish Catholics of their lands and forced them into the position of tenant farming, and setting up an entire people to nearly starve to death as a result of the potato blight. One thing affects the other on a grand scale. It always amazed me that the strain of potato that was susceptible to the blight that caused the tubers to rot in the ground was not the only species of potato, just the one that flourished in the Irish climate and eventually nearly caused the demise of an entire class of people; the entire country of peasants put their lives in one basket, so to speak.
     Moving back on track, we start with the daily celebrations and as every month's celebrations March's are just as diverse as any other month's. A few years ago I made a Frozen Coconut Torte on March 13 for that day's celebration, and unfortunately working full time out of the home and more appropriately, out of the kitchen, it is indeed difficult to post my personal forays into the food celebrations; most of the time I hand off cooking duties to my right hand, the Big E, and he's done great with cooking for the family. I greatly miss cooking all day and posting photos of my creations, perhaps in my next life, or after I retire, whichever comes first I will be able to indulge myself. In the meantime, I have to make do with what I have "Bloom Where You Are Planted – 1 Corinthians 7:17-24. Okay I hear ya.
     This year we get to observe Good Friday in March, as it is a movable holy day, that coincides with the full moons in spring, if I remember correctly, and Easter, as well; Good Friday is also National Hot Cross Bun day.

     This year I think we will tackle Hot Cross Buns, which will also honor National Flour Month and I will get to work with a sweet dough, which I don't get to work with very much. I am getting excited!
    The following recipe is courtesy of King Arthur Flour:
Hot Cross  Buns:

• 1/4 cup apple juice or rum
• 1/2 cup mixed dried fruit
• 1/2 cup raisins or dried currants
• 1 1/4 cups milk, room temperature
• 3 large eggs, 1 separated
• 6 tablespoons butter, room temperature
• 2 teaspoons instant yeast
• 1/4 cup light brown sugar, firmly packed
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves or allspice
• 1/4 teaspoon ground nutmeg
• 1 3/4 teaspoons salt
• 1 tablespoon baking powder
• 4 1/2 cups King Arthur Unbleached All-Purpose Flour

Topping

• 1 large egg white, reserved from above

• 1 tablespoon milk

Icing

• 1 cup + 2 tablespoons confectioners' sugar
• 1/2 teaspoon vanilla extract
• pinch of salt
• 4 teaspoons milk, or enough to make a thick, pipeable icing

Buns

• 2 ounces apple juice or rum
• 2 3/4 ounces mixed dried fruit
• 2 3/4 ounces raisins or dried currants
• 10 ounces milk, room temperature
• 3 large eggs, 1 separated
• 3 ounces butter, room temperature
• 2 teaspoons instant yeast
• 1 7/8 ounces light brown sugar, firmly packed
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves or allspice
• 1/4 teaspoon ground nutmeg
• 1 3/4 teaspoons salt
• 1 tablespoon baking powder
• 19 ounces King Arthur Unbleached All-Purpose Flour

Topping

• 1 large egg white, reserved from above
• 1/2 ounce milk

Icing

• 4 1/2 ounces confectioners' sugar
• 1/2 teaspoon vanilla extract
• pinch of salt
• 4 teaspoons milk, or enough to make a thick, pipeable icing

Buns

• 57g apple juice or rum
• 78g mixed dried fruit
• 78g raisins or dried currants
• 283g milk, room temperature
• 3 large eggs, 1 separated
• 85g butter, room temperature
• 2 teaspoons instant yeast
• 53g light brown sugar, firmly packed
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves or allspice
• 1/4 teaspoon ground nutmeg
• 1 3/4 teaspoons salt
• 1 tablespoon baking powder
• 539g King Arthur Unbleached All-Purpose Flour

Topping

• 1 large egg white, reserved from above
• 14g milk

Icing

• 128g confectioners' sugar
• 1/2 teaspoon vanilla extract
• pinch of salt
• 4 teaspoons milk, or enough to make a thick, pipeable icing

Instructions

1. Lightly grease a 10" square pan or 9" x 13" pan.
2. **Mix the rum or apple juice with the dried fruit and raisins, cover with plastic wrap, and microwave briefly, just till the fruit and liquid are very warm, and the plastic starts to "shrink wrap" itself over the top of the bowl. Set aside to cool to room temperature. Note: If you worry about using plastic wrap in your microwave, simply cover the bowl with a glass lid.
3. When the fruit is cool, mix together all of the dough ingredients except the fruit, and knead, using an electric mixer or bread machine, till the dough is soft and elastic. Mix in the fruit and any liquid not absorbed.
4. Let the dough rise for 1 hour, covered. It should become puffy, though may not double in bulk.
5. Divide the dough into billiard ball-sized pieces, about 3 3/4 ounces each. A heaped muffin scoop (about 1/3 cup) makes about the right portion. You'll make 12 to 14 buns. Use your greased hands to round them into balls. Arrange them in the prepared pan.
6. Cover the pan, and let the buns rise for 1 hour, or until they've puffed up and are touching one another. While the dough is rising, preheat the oven to 375°F.
7. Whisk together the reserved egg white and milk, and brush it over the buns.
8. Bake the buns for 20 minutes, until they're golden brown. Remove from the oven, and transfer to a rack to cool.
9. Mix together the icing ingredients, and when the buns are completely cool, pipe it in a cross shape atop each bun.

**  Being microwave-cautious I will, instead, warm the liquid and soak the fruits until they are plump.

  I have been doing some research on Hot Cross Buns and was a bit surprised to find they have been around since pre-medieval times, although probably not the same, exact recipe, however the tradition of sweet bread with dried fruits and a cross across the top, sometimes made into the actual dough, sometimes an icing. Here's a link to a very interesting piece about the history of Hot Cross Buns: Hot Cross Buns  Who knew?

     Now that my mouth is watering, I am going to go start collecting what I need to attack this recipe.


     

Eat a Peach or some Rice Pudding

      August is National Peach Month, and among the thirty-one days there is a day designated "Eat a Peach Day, on the 22nd, and National Peach Pie Day on the 24th. Now this is a month I can honestly say, "I'm in!"
      Peaches are, by far, my favorite fruit on the planet, with nectarines running a close second. Some people don't like the fuzzy skin on a peach so nectarines are for you, the same wonderful yellow juicy flesh, and identical in taste, if you ask me.  The aroma is wonderfully fresh and uplifting the color is cool and inviting.  Perfect for hot summer days. And in the middle of the winter, there is nothing finer than to pop open a home canned jar of peach preserves or jam. I haven't even picked my peaches yet and I am drooling imagining a warm scone or biscuit slathered with peach jam. But let's move on to the rest of the month's celebrations!
    August is also National Catfish Month, something else I can definitely get thrilled about consuming. Heck, I even enjoy catching a few myself, but I do not like to bait the hook, or gut the fish. Not my cup of tea. I will let the professionals do their stuff, I'll take the fillets, thank you!
   Individual days within the month are very "summer-mode" celebrations, for example the 2nd is National Ice Cream Sandwich day and the 3rd is National
Watermelon Day; the 6th is National Root Beer Float Day, the 8th is National Frozen Custard Day, the 17th and 18th are National Vanilla Custard Day and National Soft Ice cream Day respectively. The 22nd, as mentioned earlier is National Eat a Peach Day and also National Spumoni Day.
     To remind us that August is a great month for cook-outs, there is also National S'mores Day on the 10th and National Toasted Marshmallow Day on the 30th. Thrown in are a few days and ways to celebrate bananas, also, with 10th also being National Banana Split Day and the 27th being Banana Lovers Day.
     Although I am a huge peach and ice cream fan, one particular celebration caught my eye:  August 9th is National Rice Pudding Day. I have a rice pudding recipe that I found over 30 years ago and have not been able to top it. I so wanted to share it with you. It is a bit labor intensive with all the stirring and maintaining the water bath, but if you have the time to try this you will not be sorry. I also do not recommend this recipe on a 95 degree day. With all the opening the oven your kitchen might heat up too much for a sultry summer day.
               

The Best Damn Rice Pudding I've ever had

1 cup water ½ cup regular long-grain rice (raw)
 2 ½ cups milk
2 egg yolks beaten
1 pinch salt
1 tablespoon fresh lemon juice
½ cup white sugar
½ cup raisins (optional but worth it)
1 tablespoon cornstarch
2 egg whites
¼ cup white sugar

Preheat Oven to 350° F. Heat tea kettle full of water for water bath.

In a saucepan mix the rice & 1 cup water ; bring to boil; stir once, cover, reduce heat to LOW, and simmer COVERED (don’t lift the cover) 15 minutes, until all water is absorbed. Shut off heat at the 15 minute mark and keep covered an additional 5 minutes to make sure all the water is absorbed.
Beat egg yolks with ½ cup of sugar in a mixing bowl. Add the cornstarch and salt. Continue beating and gradually add the milk. Stir in the cooked rice, lemon juice, and raisins. Pour mixture into baking dish. Place baking dish in a roasting pan. Pour the heated water from the kettle in the pan so it comes up the sides of the smaller pan by 1 inch. You need to keep hot water ready to add to the water bath if the level goes down, try to maintain 1 inch of water in roasting pan.
Bake in preheated oven approximately 1 ½ hours, stirring every 15 minutes, until most of the liquid is absorbed.
While the pudding is baking prepare the meringue: beat the egg whites until soft peaks form, continue beating gradually adding the ¼ cup sugar until stiff peaks form. When the pudding is done, remove from the oven, but not from the water bath. Raise oven temperature to 400° F. Dollop the meringue on top of the pudding, swirling meringue to make soft peaks.
Bake at 400°F for 8-10 minutes until meringue is golden. Cool slightly, but serve warm.

Baked Rice pudding with meringue Courtesy Betty Crocker Step by

Step Recipes circa 1975

I wanted to try making a crock pot rice pudding so not to heat up the kitchen, so if anyone has a fail proof crock pot recipe, please share, I'd love to try it out and review it here.
   Until next time, eat a peach, toast some marshmallows, enjoy some ice cream or frozen custard. Autumn is coming in about six short weeks, so enjoy whatever time you can spend outdoors. Oh, by the way August 31st is Eat Outdoors Day! Enjoy!                                                       ~Aunt Barbara


Credits:
American Food and Drink Days retrieved 8/9/15 from http://www.tfdutch.com/foodh.htm

I did it...Homemade Pasta

     I did it, I did it, I did it!, What did I "did", you ask?
     I went an got myself a pasta roller, and now I don't know why I waited so long. My new love is my hand crank pasta roller--bought under the guise of a "modeling clay" roller in the craft section of Ebay. This thing is the bomb--no understatement here. the Pasta rolls out into beautiful thin elastic strips that cook up tender in minutes and hold onto the---okay, I confess, homemade Alfredo sauce in a way I have NEVER had Alfredo sauce hold up.
     I used my usual recipe: 3 cup of flour to 3 eggs, 1-1/2 teaspoons of salt, 3 teaspoons of olive oil, and up to 6 Tablespoons of water mixed to a tight dough consistency in the Kitchen Aid stand mixer. That makes plenty of pasta for a family of 5-6 big eaters, especially if you pair the meal with homemade fresh Italian bread and a salad of lettuces tomatoes, cucumbers, onions, grated parmesan cheese and olives, with fresh mixed Italian dressing made with extra virgin olive oil and a good red wine or balsamic vinegar, a bit of salt, some parsley, oregano, basil, garlic, and hot pepper flakes.
      Let the dough rest 30 minutes, then working with 1/8th of the dough at a time, press it into a flatish piece that will fit into the widest setting of the roller machine. Roll it out, turn the dough, and reduce the thickness of the roller, and pass it through the roller =several times skipping a thickness or two every successive pas through. i went down to #2. then with a sharp pizza cutter, cut the fettuccine noodles as wide as you like--I do about 5/8 th's of an inch--we like them wide. Remove the strands to a drying rack---I use my cake cooling racks propped up and use as many rungs as I can and let the strands dry for anywhere from 1/2 hour to several hours.  They never dry out like the ones you buy in a box in the pasta aisle, and if you are not going to use them on the same day they do need to be refrigerated.
     To cook the noodles, boil 8 quarts of water with 1 teaspoon to 1 tablespoon of salt. YOU MUST USE AT LEAST THE 1 TEASPOON OF SALT in order to get any taste out of that pasta--all pasta for that matter. So use the 1 teaspoon--go ahead-measure it- and trust me.
     Fresh pasta does not take as long as the dried box pastas, and when it starts floating to the top of the water it is generally done. Always test it, however, and you are going for an ''al dente" slight bite to it--you do not want this mushy.
     The number 3 son helped with the rolling of the dough. It can get pretty long, and you need to feed the dough, and catch it to guide it out to the counter top all while turning the crank. You really need three hands, so having a partner in crime works wonderfully. It is also a great way to have a child assist in the preparation. Sometimes little helping jobs like that can spawn an interest in cooking, and then, who knows, maybe the next generation will begin to get interested in cooking and preserving family traditions and their heritage? It cold happen. I am attempting to plant the seeds in my boys--just don't tell them, okay?

Awesome Stuffed Quahogs

    Stuffed Quahogs--Okay hard shelled clams--but I want to introduce you to the proper name. For this particular recipe large clams are better-- I used cherry stone, chowder clams might just be too tough, but I am not exactly sure, but I rarely, if ever, use chowder clams anyway. Just find the largest cherry-stones you can. Soak them in cold water with about 2 tablespoons of cornmeal, changing the water and cornmeal at least 3 times in 24 hours. I also do not keep them longer than 24 hours, either. I buy the clams the day before I am going to use them, do the soaking w/cornmeal and rinse routine 3 times, then the last time I scrub the little beasties well. The cornmeal acts like sand, and the clams filter the sand or cornmeal out to cleanse themselves. Better to have cornmeal in there, than sand, as sand it not food,right? I guess that is the reasoning. Anyway, it works, the clams flush themselves out, and you end up with no sand or grit. Perfect.

    Boil 4 cups of water with the juice of half a lemon. Add the quahogs, cover and steam for 10-13 minutes until the clams open. I pluck them out as they open so not to overcook them. If after 15 minutes some clams do not open toss them, they are deader than a doornail and you will ruin your day if you attempt to open and eat them. Trust me.
    Set the clams aside to cool. Strain the clam broth into a clean vessel--whatever you want--you will be using some of this broth, but you can store (read freeze) the rest of it for a future use.
     Once the cooked clams are cool enough to handle remove the meats, including the muscle that sticks to the shell, and toss them into a food processor. You are going to pulse them a bit, but you want them chunky, not pasty. I have found, however, that with the larger clams you do need to make them on the smaller size otherwise they are a bit too chewy, which is normal for large clams.
   Dice up half a large Vidalia onion and sweat it in a mix of 50/50 olive oil and butter, when the onions begin to sweeten add 2 chorizo removed from their casings and cook until the chorizo is cooked through. Meanwhile put a 5 oz bag of flavored croutons in a separate bowl. add some of the reserved broth to soften the croutons. I'd say about 1-2 cups of liquid. Then add the clams and 6 oz of Harry and David™ Pepper and Onion relish (original) to the skillet and simmer for about 10 minutes. Add 2 tablespoons chopped parsley (okay, use the dried stuff if you must but only 1 tablespoon); the dampened croutons, 4 slices of diced potato bread, and toss until combined. Add enough dry bread crumbs to make the mix stiff. Scoop large portions into the reserved clam shells. Drizzle with melted butter and slip into a hot (400 degree) oven for about 15 minutes,  until the tops are nicely browned. OMG! 

    The ones I made today were slightly sweet, and yet had a kick from the chorizo and the pepper and onion relish. Harry and David™ have quite the line of pepper and onion relishes and I plan on trying each one of them. You can visit their website by clicking here. My men, liking things spicier than I do will probably add some hot sauce at the table--go right ahead, but these clams came out so awesome I cannot believe it! Both the Big E and #2 son said I can repeat that recipe ANY time I want! # 3  will be home in just under 2 weeks, and he loves stuffed clams so I think these will be making another appearance before very long.
     I have a few photos that I am patiently awaiting to arrive in my mailbox so I can get them posted. Some days technology just does not work well. Today seems to be one of those special days.
   Classes are over until Fall, so I am hoping to get caught up on my housework, and foray into the cooking experiments once again. Yay!
   Okay, it's time for some feedback, please. Have you tried any of my recipes, tips or shortcuts? Have I inspired you to cook anything unusual or out of your comfort zone? I'd love to hear about it. Maybe you can teach me something, too?   
    Til next time!

Boneless Ribs April 27, 2013

     Hello, food-fans! The end of the heaviest semester of classes I have ever taken is in sight! One more week and then I am done until September, for what I am hoping will be my last semester---of course, I am toying with the idea of going for a Master's, but the jury is still out for that.
   This semester has taught me many many things, both in the classroom, and out. I have learned some lessons the hard way. Some have even shocked me, rocked me to the core. But in the quest for knowledge one must be open to an education from any source. The wounds are sure to heal; the scars will remain with me always.  Life goes on, and this too, shall pass.
    So what have I learned in the food category? That although my husband of 24 years and I like many of the same foods, and our preparations share many elements, when it comes down to it, each person has their own take, or version; their own touch; their own spice that flavors the food they prepare.  The Big E has followed many of my recipes from this blog, yet they taste different than when I make them. He uses the same ingredients, the same steps and techniques, yet the final product is just different. Certain of his preparations I prefer, others, not so much. I am sure he feels the same way. Actually, I know he feels the same way, because now I understand why he goes into the kitchen and returns to the dining room table with different spices and "doctors" my dishes. He wants to bring out a different taste than I have brought to the table. I get it now. I should not be offended, as I usually am. His tastes are merely different than mine. He sees through his own lens, and has his taste buds looking for his preferred taste.
     Why didn't he just tell me? Probably because he doesn't understand it, either. But now that I do, there will be less rolling of my eyes or getting ticked because he always has to "fix" what I prepare. I have found myself doing the same thing. Who knew?
     Since today is Saturday it is my turn to cook dinner, once again. I really do miss cooking all week, although at the beginning it was a welcomed reprieve from the daily drudgery. I chuckled to myself when speaking to the Big E over the phone this morning he told me what was on sale at the grocery store, and made a point-blank suggestion of what I should cook tonight. I did not balk. He wants boneless ribs--boneless ribs it will be. Saved me from wracking my brain trying to figure out what to make.
     I rubbed the ribs with a concoction of salt, brown sugar and maple syrup. Let it dry and then spread it on the ribs. Put it in a slow oven  (250 degrees) uncovered for about an hour and half; turned the ribs spread the concoction on the other side and back in the oven for another hour. Then slathered them with some Sweet Baby Rays and put them back in at 350 to glaze.
      I scrubbed a bunch of russet potatoes, cut them into wedges. then I mixed olive oil, garlic, salt, pepper and parsley and diced up a large onion, tossing all in a sprayed ceramic dish. Covered them with foil, and after an hour, stirred the whole kit n caboodle, and then left the cover off to brown them up. They smell divine.
      I grabbed a bag of imported green beans--really? Imported green beans? Who knew? And yes, I will micro-nuke them because I am lazy--even when I only cook on the weekends. I even grabbed some ice cream--oh, correction: frozen dairy dessert. Really? Frozen dairy dessert? I am going to have to look more into what that is all about. But the Big E has been missing his sweet-fix in the evenings, or so he has told me-I am not usually here in the evenings.
   So dinner is just about ready, but I wanted to check in with you to let you know that I am still hanging around and although I am relegated to weekends-only cooking I still do cook!
   Until next time....