Homemade Valentine Soap

Homemade Valentine Soap - paprika created the pink soap

I posted a homemade soap recipe Saturday. It's supposed to sit in it's box for 24-48 hours, before cutting into shapes and cured for 2 weeks, at the least. I was thinking "Valentines" so cut heart shapes. The leftover scraps I roll in balls. Since the soap is uncured, it's still caustic, so I dump it out on a vinyl table cloth and use rubber gloves. I've let them cure on my baking cooling racks, or brown paper before - this time they're on some old wicker placemats.

 A lot of these will be felted over in two weeks. I'll be posting pics on my Overflow blog ... so keep tuned.

Soap Making

I made bar soap today. I'd rendered suet before and froze it. I've not done it for a long while, so I re-skimmed all my soap books to refresh my memory. I've not bought soap since we like my homemade soap, having made and used it for twenty years now.

For years I used department store boxes lined with stapled on plastic garbage bag plastic. I still have these in the garage, tho Monte made me nice wood boxes several years ago. I line these with freezer-wrap paper, waxed side up, of course - taping it to the edges. My boxes' inside dimensions are 11 1/2" x 18" and a couple inches deep.

Firstly, I put on my apron, glasses, and a mask, to make the lye - water mixture, as it heats to over 200 degrees and needs to cool. I made a recipe I have in my cookbook I got from Ann Bramson's Soap book from the 70's. I first measure my empty 1/2 gallon canning jar and add 32 oz (2#) water. Some years I've brewed herbs in this water hoping for their herbal properties in my soap. Then I stirred in 12 oz lye (sodium hydroxide - ordered from online) using a plastic spatula. Little bits of lye will tingle with a burning sensation on your skin, if you get it on. Just rinse it off. You don't want to breath this reaction, so ventilation is nice.

Measure your stainless steel 4 qt pan and add 38 oz tallow (palm oil is it's equivalent; shortening could be used too), then add 24 oz coconut oil and 24 oz olive oil (this time I did 20 oz and then 4 oz castor oil - just because I wanted to!). Heat these till solids are not quite melted. It takes some time to cool down, and will continue melting while sitting.

You want the lye mixture and oil mixture to be about the same temperature around 95-98 degrees. I had to set the lye mixture outside to cool down. I put some cold water in the sink to cool the fats down some too, once the lye was down and ready. If the lye cools too much, sometimes just stirring it will raise the temp a bit. Whether I've got water in the sink or nor, I put the pan in the sink for slowly pouring the lye mixture in. You want the lye water to pour slowly like a pencil width, stirring the fat continually at the same time, using a rubber spatula. Gently keep stirring for the lye and fats to chemically connect and do their thickening thing.

Keep stirring in circles and swirls gently for at least 10 minutes. Then you can occasionally stir it. This time it set up fast (some times it could be an hour), thickened enough that when dripped from the spatula it leaves a trace on the surface, leaving a trail a short bit. At this point is when additives like scent and coloring is added. I usually don't add these, liking the creamy color and tallow or palm oil are forever sweet smelling. If lard were used, or a poor quality beef fat, it develops an off smell over time, so scenting masks this. It's best to use essential oils. Colorants I've used are things like cinnamon, cocoa, turmuric - this time in one of the soaps I added 5 tsp paprika.

I also added essential oils this time: 2 tsp lavender, 1 1/2 tsp rose geranium, 1 tsp rose oil, 1/2 tsp sage. Not like that's my favorite, but what I had that I thought might go together. Most bottles sold are typically a 3oz size. I found that's about 2 teaspoons worth. For this amount of recipe (about 8 pounds) it's suggested you use 4-5 teaspoons. I ended up adding to my shopping list now that I took stock of what I've got and what I want. For gift-giving and covering with felt, having scented soap is nice.

Once the mixture is thick enough with the tracing, pour it into to molds. Soap needs to sit covered with a blanket to keep warm, for about 24 hours. Then I dump it out on a plastic table cloth. Using rubber gloves I'll cut it into bars or shapes. I'll post a pic of this tomorrow or the next. The soap then needs to sit on brown paper or stainless steel racks or wicker or rattan placemats to cure for 2-4 weeks. During this time the lye turns from a caustic ingredient, into an emollient mixture.

See my earlier post on other soapmaking I do. And I'll be posting later, finishing up the process and thoughts.

Salmon, or Tuna, or Crab Cakes

Monte made salmon patties for supper. He often cooks fish patties for a quick meal. For years I've made tuna patties (it's in my cookbook) - very simple:

Simple tuna patties (or other canned fish)
6 oz can tuna
1 egg
some grated onion
season with dried parsley or herbs of your choice
Drop by large spoonful into heated oiled skillet
Cook on both sides till browned and done - about 4-6 minutes

Monte likes to add a bit of bread crumbs and mayonnaise to the above, using canned salmon. Here's what Monte did last night -

SALMON (CRAB) CAKES

2 6oz cans wild salmon
4 green onions, chopped fine
2 Tb bread crumbs (I always have these in a ziplock in the freezer from my homemade bread)
About 1 Tb fresh herbs like cilantro, basil, parsley, dill
Since we didn't have any Old Bay Seasoning - use 1 1/2 tsp - I googled the ingredients and sat them all on the counter and Monte took bits of each, grinding in the mortar&pestle: bay leaves, celery seeds, mustard seeds, paprika, pepper, nutmeg, cloves, red pepper flakes, and cardamom, and salt
1 egg
1/4 C mayonnaise
Mix this all together well and form into 4 flat, round, patties about 3" across. This time he lightly covered them with 1/4 C flour and browned them in olive oil in the skillet. This time too, he finished cooking them in the oven rather in the skillet - he was afraid the flour would burn.

Then he made a sauce which he's calling -

MONTE'S MOUNTAIN RANCH DRESSING

1/2 C mayo
1/2 C sour cream
1/2 lime squeezed to taste
1 tsp minced garlic
1 tsp minced cilantro
1/2 tsp ground chipotle seeds
1/2 tsp dill

The fresh herbs are in my greenhouse. When I buy fresh herbs from the grocery store I cut a bit off the bottom of the bunch and put them in a glass of water, leaving them on the counter. Like basil often turns brown in the refrigerator - they'll last awhile this way. If not using soon, freeze herbs in ice cubes.

After eating the above sauce, Monte's convinced it's close to a salad dressing he's raved about for years from Texas Red's in Red River, New Mexico - he did geology there right before we got married. So we had his sauce with the fish patties and on our salad.

Baked Cod with a Cream Sauce over Whole Grain Rice

I'd gotten cod and didn't know what I was going to do with it, so I googled cod recipes and liked the idea of this dish, at that moment (meaning my emotions and cravings vary ... duh!). This turned out to be a "comfort food" - which means it's a definite keeper I'll be making again.

I have a chapter in my cookbook called "Cooking Tips & Pantry Stocking". Cooking tips are favorite sections of books for me. I've always looked at lots of recipes when deciding what to make. I've learned a lot from this process. When you know your ingredients, you know what you can mess around with and formulate your own recipes.

I wish I could create a consistent weekly or monthly menu - I know someone who does. It could simplify life, but I'm so motivated (or I should say "mood-ivated") by creative impulse. One of my impulses or motivations is to eat as well at home as some gourmet restaurants.

All that said ... doesn't really apply here, other than introducing how I cooked the rice according to my cooking tip from my cookbook. I have rice in my pantry that'll cook in 15-20 minutes, but it's not our favorite, and Monte has asked me to just cook the whole grain or wild rice. That takes time, so forethought or planning. Here's what's from my cookbook and the easiest way to cook rice -

Oven cooking Whole Grain &/or Wild Rice

Place 3 C tap water in an oven-proof dish with
1 tsp salt and
1 C rice
(could add some olive oil or pat of butter if you want)
Bake in a 250 degree oven for 1 1/2 hours
If I've not thought ahead, I'll pressure cook it for 10 minutes.

Looking at what I wrote in my cookbook, I'm reminded of something we like: keeping already cooked rice and already cooked black beans in the refrigerator for a quick dish - mix the two together and sprinkle with parmesan. Monte likes to heat rice with milk and cinnamon for a snack.

Following this oven cooking rice idea in my book is how to make a white sauce, which is pretty much what I did for this cod sauce. A lot of recipes call for "cream of ... chicken or mushroom soup". I don't buy canned soup, so I needed to learn how to substitute this ingredient in recipes. Basically heat  1/4-1/3C oil or butter, adding the same amount of flour. Let this "roux" brown a bit and add 2C of chicken broth with seasoning to be the equivalent of the canned soup (add some cream or milk powder for the 'cream'). That flour/fat amount will thicken 3-4 Cups of liquid too, if not wanting something so thick. I make up this sauce a lot, adding canned tuna for eating over toast with some grated cheese - a family quick meal favorite. It's also a sauce for macaroni and cheese, or chicken divan, or scalloped potatoes ...

BAKED COD WITH CREAM SAUCE OVER RICE

Cook rice
In skillet saute a chopped onion,
1 C sliced fresh mushrooms,
and then some minced garlic in
2 Tb olive oil or butter till golden
Sprinkle in 2 Tb flour and stir in
Add 2 C of a cream and milk mixture
Sprinkle in some salt and pepper, and a pinch of dill
Then add 1/2# of shrimp, peeled and deveined
Pour this mixture over 1# cod arranged in baking dish
Sprinkle with some grated parmesan
Bake at 350 degrees for 30 minutes
Serve over the rice

Raspberry Tart

I'd mentioned in another post that we had company last week - investor/geology men. I wanted a dessert one night, without much work. When I make pies, I roll my crusts out very thin and always have extra crust. If I don't make little cinnamon tarts with the leftover, I put it in a ziplock in the freezer. Well, I remembered I had lots of little bags in the big ziplock of leftover crusts. I pulled out two of them to thaw. That evening I rolled them out to fit in a tart pan. I didn't have a recipe or want to spend time looking for a recipe, so here's what I did ...

RASPBERRY TART

- unbaked crust put in tart pan (click side bar "pies" label to see my crust recipe - it's whole wheat or whole grain something, considering the leftover varieties there could be).
- dumped frozen raspberries till it looked just right - still gaps of crust showing through - not too much and not too little.
- sprinkled several Tablespoons of sucanat (dehydrated sugar cane) - here again, went by looks
- poured over some cream.
Baked at 375 degrees till it looked done - pretty set (set up more as it cooled) and crust browned.

Found out raspberries were the guest's favorite fruit. So the next morning when I made sourdough pancakes I heated some frozen raspberries for a pancake topping with my homemade yogurt and maple syrup.

Elevenses Omelet

Monte and me have fun saying we're "eating our second breakfast" - or little lunch. I just read a book, The Tower, The Zoo, and The Tortoise, where a Beefeater, his wife, and a 180 year old tortoise live in London Tower. Hebe works in the London Underground Lost Property Office, where Elevenses is an anticipated time. Both her and her husband look after their respective unusual menageries. Tolkien's Hobbits have their Elevenses, as does Winnie-the-Pooh and Paddington Bear.

Most current mornings I begin with a probiotic green drink, dissolve a microlingual vitamin D tablet on my tongue, start my beverage of tea or coffee, take my Juice Plus, and ready my bowl of a small portion of fresh or frozen fruit, homemade yogurt, a few drops of stevia, scoops of whey, raw unsweetened dry coconut and dried sprouted flax seed, sometimes adding in a bit of granola or Ezekial sprouted grain cereal. Monte makes oatmeal to go with the same mixture of ingredients, and sometimes I'll have some of his oatmeal. Then I'll read, research, and write, fitting in excercise at some point before being hungry by 10:30-11. My current exercise I'm able to do regularly (mentioned in January 1st post) is 18 minutes with Teresa Tapp DVD (T-Tapp). Occasionally I'll do her total, or step-away workouts, but currently trying her "Hit the Floor" one.

I've always loved eggs. Home-grown are the best! In fact, I'm so missing my chickens, Monte's going to build a coop closer to the house and we'll order chickens again. My preference is soft-cooked, but I like omelets and frittatas as well. My cookbook tells of the science to cooking eggs. I ignore eggs and cholesterol talk. One day coffee and chocolate are bad for you and then they're good ... yadda, yadda, yadda. Most healthy people's bodies know how to metabolize good, whole foods. Cholesterol and lecithin are both in the egg yolk, along with most of all the other egg nutrients. Lecithin neutralizes the cholesterol and organic eggs have more lecithin. We like to have a rooster per about seven hens, so the eggs are fertile as well. Think about it! Nature provides a life-giving fertile germ in eggs, seeds, whole grains ... An egg is one of God's wonderful little whole nutritious packets!

One of my favorite OMELETs is with mushrooms and spinach -
- Saute a few cut up mushrooms
- Mix up 1-2 eggs (3 egg omelettes, typical in restaurants, are too big for me) in a bowl with a pinch of salt and pepper, can add a dollop of water, milk, or cream, to have ready.
- Sliver some fresh spinach.
- Sprinkle some ground whole thyme into the sauted mushroom.
Add the slivered spinach and saute another 30 seconds, then scoop the mixture onto your plate.
Pour in the egg mixture, lid the skillet, and turn heat to low, cooking egg mixture thru.
- Grate onto the egg some parmesan or provalone cheese, scoop back in the spinach mixture, fold the omelet in half and deliver it back to your plate and enjoy!

In days of old, when the children were home, our mornings, once having eaten, looked like: me reading aloud and them doing a handiwork, when not on my lap or playing on the floor when they were young. Handiwork like carving, needlework, crafting, or sketching - always honing skills and thinking of gift-giving ... like to the Grandparents. On my other blog I'm going to be talking about the bookmaking we did.

Good morning! Good Day!

Cleaning The Cookstove

When we built our home twenty seven years ago, we knew we wanted on old cookstove, so designed a space for it between the kitchen and dining room - all a part of a great room - an L shape with an end space we call "the keeping room". People often think it's my main cooking stove. They seem relieved when they find out I've got a regular range with an oven and glass cooking surface - it's in the kitchen's island, and I'm loving the flatness of the glass top (new a few years ago), adding to the islands food layout as we tend to serve most meals buffet-style. And I've also got a combination convection/microwave, AND a toaster oven - both in the same built in wall shelves next to my pantry entrance, near the refrigerator. My kitchen is nice and big, but my work triangle is nice and small, saving steps. (Read the book Cheaper By the Dozen - the father studied saving steps in many work arenas, and was instrumental in changing the old large kitchens where slaves/servants worked, to energy efficient family kitchens.)

Well, it's time again for me to empty the stove's ashes. I only have to empty the ash bin this time. Every Fall, in preparation for Winter, I fully clean the stove. The old man we bought the stove from showed me how to care for it and told stories. Cookstoves have a small fire box, the ashes falling into the bin below. Above the firebox, especially at the back would be your "high" burner, more "medium- high toward the front, and as you slide pots to the right, you're getting a cooler heat for simmering. The chrome-plated decorative circles at the back open down for another warming place, and then there's warming ovens above the cook surface. When not cooking in the oven, I leave the oven door open for more heat to enter the room. When cooking in the oven you need to move foods around as there's hotter spots there too (it cooks pies better than my regular range!)

If the ashes are removed from around the oven, scraping the sides of the oven, which I only need to do once a year, the oven gets more heat. If water were in the water reservoir to the right, it would heat too, as they did in days of old for washing up - but it's rusty looking and we don't need it, other than a nice look and setting surface.

To the west of us is a hill, so in the winter the sun sets around 4pm. We have lots of large windows since most of our days are sunny - solar heating. But most days I'll start up the stove come 4, for taking off the chill. And cloudy days I usually burn it all day and will utilize it for cooking. It sure comes in handy if the electricity is out! And such a nice atmosphere.

Garden Seeds Ordered

I've ordered my seeds for this coming year's gardening, have you? The seed catalogs start coming in for the new year and every January I love planning my garden. I evaluate past years' gardening. With my short, cool growing conditions, Johnny's Seeds, in Maine, develops seeds that produce well for me. I have garden drawings and notes going back over many years (this is the longest I've ever, in my lifetime, lived in one home - wow ... twenty-six years!). Every year there's things I tell myself to never waste my time on again!

Speaking of Johnny's Seeds ... In Barbara Kingsolver's book Animal, Vegetable, Miracle, Johnny's is mentioned amongst many others as having seeds from Monsanto. When you do the research you find that Johnny's is owned by the employees and any seeds that had been used from a source that got sold to Monsanto are being phased out.

I'll be starting seeds in the greenhouse pretty soon. This winter I've successfully got lettuces, green onions, and herbs still growing. A fig tree is looking beautiful and tomatoes are setting fruit! I'm going to have to vacuum the brown grapevine leaves, as it'll be putting out new growth soon. We froze most of the grapes, but left some to dry as raisins, and guests love finding them and eating!

Speaking of guests, it's been another week of men underfoot! - geology related. Rick's an investor, owning coffee shops in California, but I'm not letting him make me coffee any more! He uses three to four times more coffee grounds than me - I buy them freshly roasted at my local store - I thought I had enough for a month! His coffee keeps me awake all night!!! No wonder he's a bundle of energy!

They all left for the airport an hour ago. One to Virginia, another on to Vancouver, and Rick back to California. We had Italian Monday night with spreading pesto on chicken breasts and rolling them with prosciutto - I thought them too dry and salty. Tuesday lunch was a potato leek soup with Kielbasa; supper, lasagna. Sourdough pancakes were served for a breakfast with raspberries from our garden (in the freezer) and homemade yogurt, - and since I make extra, liking them as a snack with almond butter and raspberry jam, they ended up sticking them in the toaster for another breakfast. Then of course there's always my homemade bread. I wasn't going to be around, and them doing other things off and on for two days, so the lasanga and soup were great for them to have leftover. Today's lunch was fish tacos. I marinated mahi-mahi in 1/2 cup each Tequila and lime juice with some chili powder, sugar and salt - then smoked/grilled it.

My food and our hospitality is greatly appreciated and even with winter's garden dormancy, the beautiful rock garden walls, fencing, bamboo ornamentation and dried stalks all add to our home's wonderful retreat atmosphere where people like to hang-out. Again, our wonderful Velveteen House!

Homemade Soap and Moisturizing Cream

I have been making soap for years - now two decades! I guess that tells you we like using homemade soap. My very first books that started me down this journey were Jeanne Rose's Herbal Body Book and Soap by Ann Bramson. I see that both are still available from $1-100. Both were printed in the 70's. I refer to Jeanne's book as my "Hippie" book. It is so marked up with notes and about to fall apart. It's the best beginning reference for what oils, essential oils, fats, herbs, etc are good for - like nutritive values, for what skin types, hair, etc. I've collected other books over the years - the others I've most used are by Susan Miller Cavitch. Her books are still available too. The Natural Soap Book makes 12 pound batches. Her second, The Soapmaker's Companion, makes 5 pound batches. She uses a mixer - I don't. My cookbook has the basic recipes I make once a year.

Since I wrote my book, I've been making a shampoo soap bar and moisturizing lotion - both from The Soapmaker's Companion, tho I've tweaked them quite a bit. In the picture to the right are the three main soap bars I keep stocked. If I don't give too much away, I only have to make soap once a year (even longer span now that's it's mainly just Monte and me)(I'll have to ask my kids if they want homemade soap made for them) - that's our total soap use - no buying of bar soap, face soap and creams, nor shampoo! In the past I've done lip balms and laundry soap too and other household cleaning stuff - maybe I'll return to doing that. So pictured are a small tub of the face cream (moisturizing lotion), and stacked from bottom to top: body soap, face soap, and shampoo bar. Cold-pressed, unrefined, extra-virgin coconut oil is great for cooking, but also makes a wonderful massage oil, and Monte's been using it as his body lotion. It and my face cream initially feel greasy, but they soon soak in. I've tried so many facial products, including expensive ones, and still prefer my homemade ones!

The Moisturizing Cream I make is considered a firm mousse. The recipe proportions amount to about 140 grams of solid fats, 400 grams of liquid fats, and 400 grams of water. Each time I make it I use differing ingredients depending on supplies on hand. Olive oil is a dominant fat in all my soapmaking. The solidifiers in the cream are melted beeswax, cocoa and shea butters. I like castor oil in both the cream and my bar soaps. In the cream, I've used wheat germ oil, jojoba oil, apricot oil, and always almond oil. I don't use water - making it's proportion up with liquid lanolin, aloe vera gel, rosewater, and witch hazel. Then there's added glycerin, borax (helps in emulsifying the liquids and solids, so no separation), grapefruit seed extract for naturally preserving the mixture from spoilage (parabens are what's used in almost all cosmetics and studies are finding health issues from this chemical), and then I add some essential oils: lavender, peppermint, sometimes nutmeg, and always lemongrass essential oil. This fills 3 small tubs and a quart jar I keep in the fridge for refilling the tubs.

I want to write out the recipe because I know a few people would read this and want to make it - I would. I don't want to overwhelm you, but I do keep these ingredients stocked in a bin in my linen/cleaning equipment closet. I used to order them from a co-op, but now purchase them from a health food store and online. Like, Google soap making, and you'll find many sources. Lye is a major bar soap ingredient. When mixed with coconut, palm, olive, castor, etc oils it saponifies into a rich healthy-for-the-skin soap - non-drying to the skin. Store-bought soaps have the natural by-product of glycerin extracted, for making other stuff, therefore removing the emollient quality.

MOISTURIZING CREAM

Melt the solids - I put them in a large glass bowl, and melt using the microwave (Cavitch does it in a saucepan on the stove, which I should do, and will next time).
SOLIDS - 130-140 grams
100 gms beeswax (I used to grate it, but now found pellets)
20-25 gms each of cocoa butter and shea butter
Make sure the beeswax melts - I've occasionally found tiny bits when using my cream :-D

OILS - 395-400 grams
250 gms Olive Oil
50 gms Almond Oil
20 gms Castor Oil
25 gms Wheat Germ Oil
50 gms Jojoba Oil
The oils can be added to the melting solids. Don't heat above 165 degrees. Remember, you can use whatever you have on hand as long as you keep to the overall proportion. Like this time I didn't have wheat germ oil (it needs to be kept refrigerated, and I must have thought it too old awhile back ... and then didn't write it down on my 'to buy' list ...). Also, when I opened the jojoba oil, knowing it was getting old, I smelled it. I won't use rancid smelling products. So I only used more of the castor and almond oils this time.

WATER - 400 grams
primarily witch hazel and rosewater
then some liquid lanolin and aloe vera gel (I used about 100 grms of each this time)
Then 10 gms of borax
15 gms vegetable glycerin
5-10 gms grapefruit seed extract
Make sure the borax completely dissolves in the water mixture.

A freestanding mixer would be nice to use, but I've always used a hand-held little mixer. Starting on low speed, slowly drizzle the water mixture into the oils. Continue mixing as the mixture thickens, occasionally scraping the sides and increasing the speed. Once it's thickened like mayonnaise and cooler, add essential oils - 5-6grams. I didn't weigh them this time, so used 1/4 tsp each of lavender and peppermint. I would have used nutmeg too, if I'd had it. Then 1/2 tsp of lemongrass.

I often add vitamin E. I used to add Vitamin A to this mixture too. Vitamin A, retinyl palmitate, is good for the skin, but new studies are finding that with sun exposure it develops skin tumors. It's put in lots of lotions, including sunscreens because it is an antioxidant and slows skin aging, but with sun exposure it's now believed to be cancerous. On the subject of sunscreen, I read labels and try to avoid oxybenzone, which is hard cuz it's in just about everything, including lip balms. It can be allergenic, but primarily it messes with hormones. Sunscreens too are messing with our Vitamin D absorption. I also don't use products that use mineral oil (robs skin of it's own natural moisturizing mechanism - it's used cuz it's cheap!) and petrolatum (in ChapStick and Vaseline). Europe won't allow usage of these products. Monte wants me to start making two moisturizing creams - one with the Vitamin A, for a night cream.

I still have lots of homemade soap bars in tubs from many years of soapmaking days with friends. Over the years we've tried all sorts of additives. I'm sensitive to fragrances, so rarely use them. When soap is made with lard, over time it develops an off smell, so fragrances mask this. I don't use lard, using tallow for the other 'fat' in my bar soaps. It forever has a sweet smell. We've added ingredients like oats, honey, and powdered milk; colorants like cinnamon, or turmeric ... I've brewed a strong herbal tea to use as the water, adding the herb properties to the soap as well as differing color. I've started felting wool over these soaps. I'm posting a picture of some I did this year to go with, matching, some of my knitted washcloths (see my overflow blog for instructions).Think: "Soap in a Sweater"!

Felted Soap

Dieting

Every January 1st you hear people talking about, "I ate too much over the Holidays", and it's time for New Year Resolutions which always seem to include eating better, exercising, and maybe dieting. I dieted last fall. I'm never too much overweight, but I'll put on some extra fat and sometimes my metabolism is sluggish, even tho I'm doing a lot. Like I always figure I'll lose over the gardening season when I'm way more active ... but I didn't. Monte and me had gone to a Gary Morris concert at a small venue in Denver - it's one of Monte's favorite singers. When he checked out his website he saw a mention of having lost 100 lbs and a link to how he did it. Only because I trusted him did I carry on in reading the info from the site the link led me to, and I decided to give it a try. So I put a link on my sites too.

I lost 20 pounds in 4 1/2 weeks. I read everything on the site, and when I looked at the recipe/food suggestions, which I copy and pasted elsewhere for easy access, I said, "I can do this". Recipes are a great help when trying to lose weight, rather than just saying, "avoid this and this and this ..." Besides a very restricted amount of calories, there's a homeopathic spray, an amount for 50 days. My Grandmother was a homeopathic nurse, and I have some of her old books, and I understand the "science", which Monte says people would say it's not science, but it is. You're supposed to stop the homeopathic mouth spray and consume more calories. The site calls this phase 3a and b and gives more recipe suggestions and easing into eating for the rest of your life, which is the way we should be eating anyway - whole good foods! And it is the way Monte and me usually eat anyway. People who need to lose more weight, after doing phase 3a + b for awhile return to doing the spray and restricted calorie diet again, until down to where they want to be.

Like I said, I wasn't too much overweight. After 4 1/2 weeks I could tell my body had used up it's fat stores and was needing more food. I'd been eliminating fats/oils, so the body would eat up it's fat store. So during that time frame I drank tea every morning till about 10-11 when I'd have a couple tablespoons of my homemade yogurt mixed with 100 grams frozen strawberries partially thawed and a few drops of liquid stevia for some sweetening. Then I'd have a meat and veggie lunch and supper, weighing the raw meats at 100 grams, marinating them in Bragg's Liquid Aminos/apple cider vinegar and herbs and spices. I'd usually eat an apple in the evening.

Since there's an avoidance of oil/fats, I couldn't use my homemade supperfatted face and body creams - cold-pressed, extra virgin coconut oil is what I used, and Monte fell in love with it and is using it for his lotion now (it's also a great fat to cook with- tho I couldn't on the diet). No coffee - as it's got oil. No herbal teas with mint - as mint's got oil too. No alcohol - cuz no sugars. Since some little bread sticks and melba toast were ok, I figured I could use my homemade french bread, as it's got no sugar and oil/fat. I'd grind it into bread crumbs for sprinkling on the top of a meat when baking for a little extra nice flavor. I ordered some suggested "Miracle Noodles" made from yams with no calories, primarily fiber. So I was grilling the meat and having salad a lot. I'd bake fish or chicken breast over a veggie like kale, or cabbage, or asparagus ... I rolled asparagus in thin sliced marinated beef and grilled. I'd plan on extra meat for taking with me, or a hard-boiled egg, on days I was away from home. I got used to taking along a cucumber, or radishes, or celery for taking bites of. 

Anyway, that gives you an idea ... And it really wasn't too bad. Monte actually liked a lot of the stuff, tho he'd eat more. I stopped the diet about a week before Thanksgiving. So with Thanksgiving and having gone thru the month of December with all the holiday baking, company, parties, etc ... 'tis the season, I only gained back 5 pounds. So I'm still 15 pounds thinner. I'm wearing clothes I'd not worn for several years. My arms, legs and across the back are thinner. My abdomen is thinner, tho I want to lose a bit more and tighten things up with exercising.

I didn't exercise during the diet. With the calorie restriction I'd not have enough energy to. That was fine with me, cuz exercising is not something I enjoy. I'll occasionally walk, lift weights, do the treadmill ... but I'm not regular at anything, and traveling and company disrupts me totally! and that's the story of my life!! My friend Marty though, kept raving about T-Tapp exercising, "And only 15 minutes a day!!" Now that's something I COULD do! The problem with me is I've got so many things I'm wanting to do in my day, that an hour of exercising is not what I want to do. I checked into T-Tapp. And I'm regularly doing it. I love it. If it keeps me firmed up and it's something that I'll regularly do, cuz it's easy, then it's better than nothing!

Talking about good recipes ideas when attempting a diet ... Probably about twelve years ago my mom gave me the book "Protein Power" saying it's like the Atkins diet idea. I read it to understand the philosophy. I found a great cookbook that followed the low carb idea and that book is still a favorite of mine - The Low-Carb Cookbook, by Fran McCullough.  It, and that whole diet idea, helped me love veggies. I'd never been a veggie lover, and preferred the starchy veggies over others. When pregnant with my youngest I started enjoying salads. Then when trying the Atkins low-carb dieting idea, I fell in love with veggies. Rather than focusing on protein, I still to this day focus on veggies, and a lot of them in a raw salad form.

When you read the T-Tapp literature (Teresa Tapp), she talks about a God-made, Man-Made food plan - several days of God-made foods with a one day man-made food day in between. So 2-3 days of whole natural foods then an allowable one day of processed, preservative laden, fast-foods eating day. When you think of it, most diet and vegetarian foods are processed. I cook from scratch so I have control over my ingredients. I now think nutritive, phytochemical rich food.

So ... when making food choices, think simple (like few listed ingredients rather than the typical 30+!) and whole, close to the way God made it. And think COLOR - a wide variety!!!

Roasted Brussels Sprouts with fruits

Everyone raves about this brussels sprouts dish. Though I tend to make all recipes my own with my twists and variations, I rarely tweak this recipe from The Splendid Table, an NPR weekly radio show - I subscribe to their free weekly recipe email from www.splendidtable.publicradio.org/ (have gotten a lot of great recipes from them!).
 
I so crave this dish, that I make it often. We especially like it with grilled, smoked salmon. Monte dumps it on top of his salmon.

ROASTED BRUSSELS SPROUTS

2 1/2 lbs brussels sprouts, halved if small or quartered if large
(A key when roasting vegetables is to have a lot of the ingredients chunked about the same size)
1 large onion, cut into 1-inch chunks
2 apples (any kind, I tend to use Granny Smith), cored and cut in 1-inch pieces
2 firm ripe Anjou or Comice pears, cored and cut
2-3 slices bacon, cut in pieces
1/2 tsp each thyme and sage (fresh is always best if you have it, and use more)
5-6 cloves garlic, coarsely chopped
1/3 cup good tasting extra-virgin olive oil
1/8 tsp spicy red pepper flakes
1 Tb brown sugar (I use Sucanat - unprocessed sugar cane)
Salt and fresh ground pepper to taste

Toss all together. Bake in a 450 degree oven on a very large shallow pan (I line it with foil). You want the mixture to spread into a single layer. Stir it a couple times - baking about 40 minutes to an hour till nicely browned.

It, like the smoked salmon, is great leftover cold on lettuce as a salad.

Grilled Smoked Salmon (&/or Chicken)

I often grill and smoke, with wood chips, a large salmon fillet. When Monte is out of town, I always grill either salmon or chicken breasts to have leftover cold on salads. I could eat this way all the time - simple, and GOOD!

After preheating the grill and getting the soaked wood chips going, I like to grill the flesh side of fish quickly on the hot grill. Then I turn it over with the skin side down, sprinkle with pepper seasoning and spread with mayonnaise. Then turn the heat down and let slow cook with the smoke flavoring it. The skin protects the fish from burning and it gets crispy.

If the fish isn't very fresh (which is most often since we don't live near fishing areas), I always do a presoak in the sink with some salt and milk and sometimes some sugar. It seems to help draw out anything 'fishy'. Then rinse (pull out any bones with needle-nose pliers, if any) and dry.

When grilling chicken breasts, I cut them in fairly thin pieces and marinate them in an Italian salad dressing for a bit (like at least an hour, or all day, or even overnight) before grilling. And brush them with the marinade while grilling, so they don't dry out.

Like I said, I will often do this just for me, but have also done it when we've got visiting scientists here for many meals. This will be one of the lunches along with bread and sandwich makings and a large bowl of salad. We usually have most of our meals buffet style with everything around the kitchen island for people to create their own plate's meal.

Fun Food Books

I just listened to and read some fun food reads.

Every night before going to bed I have a fun book to be reading. Sleep has never come easy for me since I was a teenager. Maybe I don't need much sleep. I've read bios of people who function quite well on little sleep and my uncle is in that category. Over the years I've tried every technique I've heard/read of. Monte thinks I'm funny, saying "my body is willing, but not my brain", a dichotomous statement! - aren't I one whole being?! Oh well ...

My bedtime book I just finished is The Butcher and the Vegetarian - One Woman's Romp through a World of Men, Meat, and Moral Crisis. It was fun, and sometimes thought-provoking, and eye-opening. Tara Weaver (she has a blog - Tea & Cookies) grew up in a vegetarian family. As an adult, she found herself in poor health, and trying cures of every kind, a doctor finally ordered her to eat meat. This book is about Tara navigating around this foreign new world.

A fun novel I listened to is Deep Dish by Mary Kay Andrews (I've listened to several of her books - good - love the reader). A Southern food network chef Gina Foxton ends up having to compete with a rival food network chef, handsome Tate Moody (a hunter, fisherman chef) and his dog Moonbeam - paired up by the network for spice for the network. It's packed with Southern flavor and humor.

Then too I listened to Animal, Vegetable, Miracle - A Year of Food Life, read by the authors: primarily Barbara Kingslover (read her Poisonwood Bible), along with bits by her husband Steven Hopp and daughter, Camille. I bought the book when it came out in 2007, but wanted to listen to it. They left the sunbelt of Tucson Arizona, paddling against the then tide (not the current green tide) to Stephen's dilapidated farm in Appalachia country. It's part memoir, part journalisic investigation, and a passionate case for putting the kitchen back at the center of family life and diversified farms at the center of the American diet. Good humored and poetic - I like her writing style. I had to laugh at the chapter on turkeys and their sex life, since we have had turkeys in the past. For one year they vowed to buy only food raised in their own neighborhood, grow it themselves, or learn to live without it - tho each family member chose one item they couldn't live without. I've not gone to their website yet (the book's title), but want to - supposedly lots of links, recipes etc posted there.

Onion, Garlic, Buttermilk Dip, and Another Dip too

I was asked to write out this recipe -

1/2 C mayo
1/2 C sour cream
3 Tb buttermilk powder
2 Tbs fresh parsley, chopped
1/2 tsp dried thyme (more tsps if you use fresh)
1/2 tsp celery seed, ground
1/2 tsp fresh ground pepper
3 garlic cloves, minced
2 Tb chopped onion (if I've the time, I prefer to chop a whole onion and caramelize it by slow sauteing until golden brown - maybe about 1/2 hour. Let cool.)

Mix all these at least a couple hours ahead or up to a couple days. It could be thinned with some yogurt. Chives could be added or even blue cheese...

I like making things from scratch. I almost never buy herbs and spices ground, because they taste so much better ground at the moment of use. I have a wood mortar and pestle, and if a lot of spices, I have an extra coffee grinder.

Since so many young people are around our house, I've found they don't eat many fruits or vegetables. People will always eat more of them if they are prepared for nibbling before meals. And they'll eat more veggies if there's a dip (me too). There's always the typical carrots, celery, peppers, cucumber slices, broccoli, cauliflower, green onions, peas, and cherry tomatoes (always think 'wide variety of color' for a wide variety of phyto-nutrients). I like to parboil green beans too. And then the veggie that is everyone's favorite is to have chilled, but boiled till soft, baby potatoes (or just slice boiled small potatoes).
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The above is from my old blog. We had a houseful Saturday and I'd gotten some baby fingerling potatoes, so made up a dip again. But I didn't follow the above dip, I created a new one -

Cottage Cheese - was probably around 2 Cups
Chives from the garden, cut up into blender
1 tsp each garlic powder and onion powder
1/2 tsp ceyenne
1/2 tsp lemon peel
1 tsp pepper
Juice from one lime or lemon
maybe some parsley
I pureed this in the blender and needed to add a few Tb cream to help it puree.

Everyone loves the boiled, cooled potatoes the best!

Fruit Flies

Monte's been asking me questions - so I've been researching. He's been so tired of fruit flies and trying to attract them to get rid of them. I tell him every end of summer, harvest brings fruit flies. This year's infestation came with peaches.

Question 1: "How can we trap them?"

Putting old fruit in a container and then trying to lid it and take them out, doesn't work. If you'll notice, they tend to walk around the rim of the container most of the time and once the lid comes close, they fly away. I had put a small bit of wine in a glass close by for him to see that some will go there and drown. But the BEST trap I found is to put plastic wrap tightly over a bowl with some fruit in it and poke fork holes. It's amazing how many get trapped in one day! and the sound when you get close is eerie! He empties it after several days in the compost and starts over.

Question 2: "What's their life cycle? Are we just breeding them?"

Years ago when schooling the kids we did do a fruit fly experiment, but I forget the facts. I knew they have a short life span, but didn't think they grow overnight! I LOVE the internet! Diagrams, facts, tips, videos, virtual tours ... I took a movie with my little cannon elf. This is the first time trying to post my own movies! You'll notice the flies still walking the edge, so they never get back to the holes to fly out.

COUSCOUS

Monte wanted me to share his creation. We had some couscous leftover from a supper, so the following morning he simply added some egg till it held together and then dropped spoonfuls onto a heated oiled griddle or skillet, flattening them out. Cook on both sides till golden brown.

We've tried it a few times more. He's added a no-salt seasoning full of herbs. I've added some cinnamon and vanilla, and of course topping them with maple syrup.

Love the simplicity, since couscous with added hot water is done in a minute. And love the bit of crunch!
________________________

A salad we really like is with couscous. My taste buds were having quite a craving for it for awhile.

In a bowl put
1 cup couscous and 1 tsp salt.
Mix in 1 1/3 cups of the hottest tap water and come back and stir it occasionally while mixing up the rest of the ingredients.

Anything can be mixed in, but for starters, try this:
Chop 2 cups loose parsley
Mix with
1 Tb fresh lemon juice
1 Tb olive oil
6 green onions chopped (green tops included)
4 cups spinach cut in ribbons

Make dressing and add as much as you like:
2 Tb fresh lemon juice
1/2 tsp salt
1 cup half&half

I like to add cherry tomatoes
&/or roasted red pepper chopped
or mint, making the dressing of orange juice, zest and vinegar
. . . . . . .

I only use olive oil in all my cooking. I buy three kinds. The cheapest kind in a large container is virtually flavorless. A virgin kind I use for sauteing. Then I have a more expensive extra virgin kind for salads, and other times it's not cooked, and for dipping bread in - yum!!!! Good flavored olive oil with a seasoning and great whole grain bread--I crave! but can't eat a lot of or I'd be a fattened cow.

I always have a pretty wooden bowl or basket of lemons and limes. We use these ALL the time--whether just in water or squeezed onto salad alone with the good olive oil...

I also love green onions.

I love lots of things...

Coleslaw

I was asked to write out a coleslaw recipe. But as I said in the last post, use grated broccoli and/or cauliflower stems with or in place of the cabbage.
  

Coleslaw Recipe

1 lb shredded cabbage (about 6 cups)
1-2 carrots shredded
4 scallions or some red onion, finely chopped
2 Tb fresh parsley
1 tsp fresh thyme
2 Tb lemon juice (or whole lemon)
1/2 c yogurt
2 Tb each mayo & sour cream
1/4 tsp dijon style mustard
1/4 tsp fresh ground pepper
(finely sliced celery)
(finely chopped green pepper)
(1/2 tsp sugar or 1 Tb maple syrup)
(cilantro and lime juice can replace the thyme and lemon)
(vinegar can replace the lemon juice)
(I like options--depending on the 'mood' of my taste buds)
(other veggies too--like radishes, turnips, cucumbers)

Mix these all together well and serve.

Chicken Divan & Broccoli Stalk Coleslaw

Chicken Divan, Artisan Bread, Broccoli Stalk Coleslaw

We have had SO MUCH COMPANY!!!!!!! A friend emailed today asking how my hermit soul was doing?! This Velveteen House is turning into a retreat center. We've had investors and geologists overlapping with  visiting friends. Currently a couple who used to live here but are now in Florida are here. Tomorrow a family is coming to cut firewood and are bringing pizza for lunch.

I made chicken divan for supper tonight along with an artisan bread and a coleslaw made from the broccoli stocks I refrigerated when I harvested and froze all that broccoli. Did you know you can grate broccoli stalks for a coleslaw? When I don't want to slice stuff real fine for a slaw, I put chunks in the blender, cover to floating with water, pulse, so to keep it somewhat chunky and not pureed, then pour in strainer to drain off water. So I chunked the broccoli in batches, then some garden carrots and radishes, and then a batch of red onion. Mixed them all together in a large bowl and made up a sauce with homemade yogurt, mayo, a bit of sour cream we had left over with chives from baked potatoes the other night with guests when I baked meatloaf. Then just added some mustard, vinegar, sugar, salt and pepper, and parsley.

Draining blended red onion - the EASY way!!

CHICKEN DIVAN

2 - 10oz packages of frozen broccoli or use fresh
2 C cooked chicken or turkey pieces
4 Tb oil
4 Tb flour
2 C chicken broth
1 egg
1 Tb lemon juice
1/4 tsp cinnamon
2 seeds cardamom
3 cloves
3/8 tsp whole cummin
12 peppercorns
18 coriander seeds
1/8 tsp turmeric
1/4 tsp ground fenugreek
(Probably not in your typical grocery store. This is the spice that makes the curry flavor in curry spice. In fact, all the the ingredients from cinnamon down make up typical curry spice. I don't buy it, making up my own from scratch, grinding whole spices in a mortar & pestle or coffee grinder I have for spices. You could use a couple teaspoons of curry spice.)
1-2 C shredded cheese
a few slices old bread, blended to make crumbs

Arrange broccoli in a casserole dish and cook a few minutes in the microwave. Place chicken on top of the broccoli. Make a white sauce with the oil, flour, and broth - heating in microwave, stirring till thickening. Wisk egg in a little bowl and add some of the warm broth in with it, which prevents the egg from cooking, wisk, then wisk this mixture back into the heated white sauce (Most recipes just use a cream of chicken or mushroom soup can and add mayo. The white sauce and egg are creating this combo.) Add the spices and lemon juice - pour this over the chicken. Mix the bread crumbs with the grated cheese and sprinkle over all. Bake at 350 degrees for 20-30 minutes. We like the top to get browned.

Last night's was made in a larger casserole and I had 1 1/2# of broccoli and more chicken, so did a larger batch of everything. And I hardly measure anymore!

I love chicken divan. It took a long while for my kids to acquire a taste for it.

Breakfast Bread/ Challah & Sukkot

Last weekend I baked bread for gift-giving. The Jewish Fall Festivals were in my thoughts: Rosh Hashanah, Yom Kippur, and Sukkot (click on each of those and they'll take you to posts about them on my other blog). The calendar days stories are so ingrained within me ...

In my cookbook, my Dinner Rolls recipe makes great Challah bread. It's a bread made with eggs and eaten every Sabbath and for many festivals. Original Challah has seven ingredients and it's shaped as a braid. For Rosh Hashanah it's formed into a circle. For Sukkot, as a harvest festival (what I believe the pilgrims, with the first Thanksgiving, were celebrating), raisins are often added. So I thought of my Breakfast Bread in my cookbook with soaked raisins and a whole orange pureed in the bread's warm water. So I made it and in the process decided I'd give some of the bread to some people at church. I also copied my blog posts on the Jewish Fall Festivals, ending with Simchat Torah, to give with the bread, along with a bag of Kale Chips (recipe posted here).

I gave my gifts and by Sunday evening we had an invite from a Rabbi from a local Messianic Church - they refer to themselves as Fulfilled Jews. So I waited to post about all this and the bread recipe until we celebrated Simchat Torah with them Thursday evening, which ends Sukkot. I was so excited! I'd been to this church last year - where my CSA farm share was delivered each week. So I'd seen their sukkah booths in the parking lot. This year I asked to look inside. Apple tree branches, with some attached apples were hanging from the rafters and pictures adorned the particle-board walls. There was a couch, table and chairs, sleeping cots, and harvest produce as decoration (read my posts in above links). I'd given one gift to Ron, who loved my writing - so he called a Rabbi friend, and talked to him about me ... There's a book they read and pray from during the week of Sukkot, like Passover has it's book. Once that was done some old Torah's were brought out and the dancing around the room began. I was standing clapping the rhythm watching the Torahs passed around and more and more people joining the dancing. Eventually the Rabbi handed me a Torah to dance with too! They had tambourine circles with the star of David in the center and streamers and the kids started dancing with them. Many of the families had been sleeping there all week. We left talking about the impressions ingrained for the kids, and the dedication, especially in today's society.

My Bosch Bowl

BREAKFAST BREAD/ CHALLAH

Put 3 C hot water in a blender along with
1 C raisins and
1 whole orange, quartered & seeds removed (do not peel - I'd use organic)
Let these soak awhile and then puree, then pour into the mixer bowl. Add
2 Tb instant yeast (that's what I use)
1/3 C oil
1/3 C honey
4 C whole wheat flour (mine is fresh ground)
Pulse this a bit to moisten most of the flour. Then put the lid on and let sponge 10 minutes.
Then add -
1 1/2 tsp salt
3 eggs, room temp
& enough flour to clean the bowl.

In my cookbook I walk you through bread making. With whole wheat flour, I get the flour incorporated in, in a minute, because flour added later will make the bread dry and sawdusty. I stop the machine and feel the dough. It shouldn't be sticky but a bit tacky. Let it knead for 5-6 minutes (with whole white winter wheat - otherwise 10 minutes). Then I oil the counter top and my hands and dump the dough out, forming it into a nice round blob. Cut the dough into however many loaves you want to make and shape. This recipe can make 3-4 one pound loaves. I braided mine. Let rise on greased baking sheets.

Bake 30 minutes at 350 degrees.
You could use this dough in loaf pans, or make cinnamon rolls.

Here's another link about Tashlich. And then tomorrow on the Christian Calendar is Guardian Angels Day, click and read about it - are you thankful there's guardian angels? We've passed Michaelmas Day. I should post a pic of Michaelmas daisies that bloom this time of year.

Recipe Inspirations

A great read!

I've mentioned some sources I get recipes from and inspiration, since I often improvise on recipes with my own ingredient choices. I like what I eat to be the most nutrient rich possibility. Which is why I research as to what foods should most definitely be organic. I always think WHOLE! Whole herbs and spices for freshness and optimal seasoning - I grow herbs and keep potted herbs in the house over winter - I buy spices whole as much as is possible and grind in a mortar and pestle or an extra coffee grinder I have for grinding seasonings. I grind my own flour from a wide variety of grains, so I usually cook from scratch. I'll preserve foods by freezing and drying over canning because of nutrient retention (I used to can). We eat as fresh and local as possible too. I love my kitchen gadgets, i.e. "servants" - and use them! I've been learning all this stuff over 35 years, since I didn't know how to cook when I got married. I love to read and research and experiment (like I read about how to make marshmallows ... and decided I didn't want to make them, nor eat them!)(how did they make things before Cream of ... soups, instant puddings and jellos, cake and everything else mixes?).

Speaking of experimenting and researching, the first place I look now for cooking info is from Cook's Illustrated- books and magazines. I have all their magazines bound from their beginning so to have an overall index. Whenever I'm about to cook something new, I consult several cookbooks and pull together a recipe taking bits from several sources. But to do this you have to understand your ingredients. My next favorite cookbook is The Joy of Cooking. My book is an older version and falling apart. I think the older versions have a little more old basics that have now been edited for our more modern approach to cooking. The Joy of Cooking has a chapter titled "Know Your Ingredients". My favorite part to read in all books are prefaces and introductions - that's where the why's and wherefore's are. Rodale Press books are another rich resource for me. They all utilize whole food varieties. My favorite is The Rodale Cookbook by Nancy Albright, and then her Naturally Great Foods Cookbook. I have all of Martha Stewart's older cookbooks. I collect Rick Bayless Mexican cookbooks too...

For putting up foods, again I have Rodale Press books like Stocking Up, Root Cellaring, and their gardening and compost books. I collect fancy pantry books, lotion & potion and soap making books (I'm about ready to make soap again - I do it about once a year). And then a book I used to consult all the time is Carla Emery's The Encyclopedia of Country Living. I have a newer edition but I also have her very first mimeographed, many colored pages book in a three-ring binder (almost 40 years old!) - the following editions edited out a lot her ramblings and personality!

Nowadays I Google recipes. I get once-a-week recipes from SplendidTable.org - Lynne Rosetto Kasper has great recipes. I get daily recipes from AllRecipes.com where I have a recipe box. And I have a recipe box at FoodNetwork.com too. I used to get emails from the Gourmet magazine, but it's gone by the wayside.

I'm currently exploring wine making, as I've posted about the amount of chokecherries we picked. Then, with reading, I hear raspberry wine is good too and it'll be a perfect use for older hand-picked raspberries I have in the freezer and not wanting to throw out. I'm going to make crabapple wine too. And some year soon, we're going to have a bunch of elderberries ...

I'm open for more suggestions and people's favorites ...

Food Fiction

I finished a fun fiction full of food book ;-) ... Comfort Food by Kate Jacobs. The popular food show host, "Gus" Simpson, a widowed mother of two adult daughters, is faced with having to host a live cooking show with a saucy younger beauty queen Carmen Vega. Her daughters, along with ex boyfriends get roped into the show, and viewers love the live drama. The food talk/competition was great. Jacobs is more known for her first popular book, The Friday Night Knitting Club - which I enjoyed too. As a knitter I've enjoyed several knitting stories: like The Knitting Circle, and knitting mysteries by Ft Collins Colorado author, Maggie Sefton.

Another book I read this past year connected to food was Clementine in the Kitchen by Phineas Beck (Samuel Chamberlain). Prior to WWII the Chamberlain family lived in France and Clementine presided over their kitchen. She so loved the family and them her, that when they had to move back to Massachusetts, she moved with them. With her not able to speak much English and used to fresh markets, her shopping experiences in America are fun ... and thought provoking ... A fun entry is her first exposure to America, a stopover at a family friend's home before they settled into their own home. The Yankee breakfast was her first eye-opener: orange juice, cornflake cereal, ham and eggs, along with muffins and cinnamon rolls, and pale, watery coffee. She couldn't get used to ice water instead of a glass of wine at meals. And then at the Sunday evening barbecue, she had her first hot dog and beer from a can poured into a paper cup, sharing this meal with the delighted son Phineas. The Americanization of Clementine had begun. The Chamberlains and the Childs crossed paths. I listened to Julia Child's My Life in France and couldn't wait to watch the movie "Julie and Julia", and ended up buying her Mastering the Art of Cooking two volume cookbook set.

I listen to tons of audio books while working in the kitchen, around the house and garden, and doing my textile arts. A local author, Diane Mott Davidson, has volunteered helping a caterer so to be a fly on the wall in many settings that have helped her write her murder mystery novels. I've listened to everyone she's written, getting them from the library. I like to start with author's first books so to grow with the author and the characters, as many of them carry on with a main character or theme. Since this blog is focused on food I'm not going to tell you all my favorites, maybe someday on my other blog. But Diane Mott Davidson writes about the food being prepared in the midst of the story and shares recipes at the end of the book. She's got titles like Killer Pancake, The Last Suppers, Fatally Flaky, Dyeing for Chocolate ...

White Chili Chicken Soup; Chicken Broth & Roasted Green Chilies

White Chili Soup with Avacado

This soup is an all-time favorite!

Chicken Broth

Since I'd made the grilled "Dancing" chickens a couple nights ago and planned on a chicken left over, we'd put all the bones in a large pot and covered them with water. I always add a quartered onion with 3-4 whole cloves stuck in each onion piece, I cut off the leaf tops of celery I always keep in the fridge along with one of the older stalks cut up,  I look for the oldest carrot or two in the same fridge bin and cut up, then toss in some pepper corns and a tsp of salt. Simmer for at least an hour, then strain ... putting all in the compost. This is the way I make chicken broth all the time and freeze what's leftover. I like to freeze in pint sizes and whenever a recipe has a cream of ... something soup can, I make a white sauce of a couple TB of olive oil and WWflour in a sauce pan and stir in the thawed chicken broth till thickened. Because these bones and deboned chicken meat had been smoke-grilled, the soup flavor is even better ... and the chicken meat makes the best sandwiches ever too!

WHITE CHILI SOUP

3 16oz cans northern white beans

4 c cooked chicken

1 Tb olive oil

2 medium chopped onions

2 cloves minced garlic

2 4oz cans chopped green chilies

2 Tb ground cumin

6 c chicken broth

3 c  grated jack cheese

That's how my good friend Jeanie, who's moved away, gave it to me. Now I'll tell you what I do:

I usually use canned navy beans, but might at times cook the beans from scratch, which would probably be about 2 cups of dry beans. I prefer the smaller white beans. I usually cook up a whole chicken, both for the meat and the broth. Otherwise I use organic chicken broth. I usually have cooked chicken and turkey in the freezer from past meals, but in a bind, I've used canned chicken. I can't tell you the sizes, but I think I used three cans.

Roasted Green Chilies Frozen

Saute the chopped onion and garlic in the olive oil. I always add more garlic than recipes call for. Then add the chopped green chilies. We always have frozen roasted anaheim chilies in our freezer from the farmer's market. I get a bushel roasted and usually 3 chilies equals 4 ounces. I don't remove the blackened skin when freezing, but remove it when thawed and I'm readying to chop them (and don't like washing it off, as I think I'm washing away good flavor, but just run my fingers down the chili to remove the skin, stem end, and seeds, then I do have to wash my hands to remove it all from them!). And the cumin, I grind fresh. I rarely buy pre-ground spices, preferring their fresh ground flavor. My cute little wood mortar & pestle sits on my kitchen windowsill.

If I'm taking the soup somewhere, then I put the cheese in it too. At home, we grate cheese and put some in our soup bowls and ladle in the soup. From another chicken soup recipe, I fell in love with fresh avacado cut in chunks and added to the soup bowls. When we have guests (some guests having had it more than once - and they love it!) we typically set up meals buffet style on our island in the middle of the kitchen that the stove is a part of. So the soup pot stays on the stove and there'll be a wooden bowl with wooden tongs of grated cheese and a bowl of cut up avacados (with fresh squeezed lime juice to keep them from browning). Homemade bread and salad top off the meal.