Looking Toward the New Year--Healthy, Happy, Fully Engaged

The dash and madness of Christmas are over, and now the practical side of beginning a new year fills my mind---saving money, cleaning house, making to do lists, tightening the budget, and getting those taxes together. Also on the list of things to do, I have begun removing decorations, washing linens, etc.  Plus unpacking and washing up clothes from the trip. Having Christmas at Huntington Beach with son Jason & family was great. Lots of laughing and fun with the boys, now 16 and 12, and with Jason, Jenn & Ruth.  And the beach was fabulous. With blue skies and 70 degree temps, nothing could have been better.  Dog Beach was again a hit with Guayo and with us…so much fun with balls and Frisbees and shells and people. I certainly wanted to stay a couple more days and get more beach time, but alas Roy was up to going home and sleeping in his own bed instead of the blow up Aero-bed. Sigh!!!  


Could have used another lobster taco, margarita, and shot of Butterscotch schnapps at Baja Sharkies...but I think we need to take the truck next time so I can get into it after the drinks, as it took some time to get into the jeep what with the diminished capacity and short legs!!  But hey, was certainly a good laugh for all of us.

So while in CA I picked up a California issue of Sunset magazine. Sunset is one of my favorite magazines as it has cooking, gardening, travel, and crafting items all rolled up into one magazine, and it's set for where you live in the West, with the issues geared toward California, SW, NW, and Mountain zones.  It is the January issue, so focus was on the new year...better health, new hobbies, better eating, new places to check out, trends, etc.  One segment in the issue was “Craving Greens” and was a fabulous article on different greens such as collard, kale, arugula, radicchio, spinach, escarole, endive, mustard greens, and nettle. These vegetables are powerhouses of nutrition, and we should all be adding them to our diets to fortify our immune systems and our health.  Along with the article on the tastes, textures, and HUGE amount of great nutrition in all of these greens, were of course recipes. I picked the Tuscan Kale and White Bean Soup recipe for my first foray, as I had both in the house--and I have vowed that I will lower my food bills and thus put more money in savings, by using the extensive amount of food in my pantry (all that gardening and canning this summer), and from the freezer. I’ve made a couple of revisions to the recipe, (such as substituting Udi’s Gluten Free Bread for the Ciabatta in the recipe, for myself and all you GF people out there)…and it is by far one of the tastiest soups I’ve had in a long time. Great tastes, succulent texture, and robustness. While I was at it, I also cooked a pot of black eyed peas with ham and collard greens for New Years Eve…black eyed peas bring good luck for the new year…and will serve them to friends Darla and Jeff and Carlinda who will join us for an at-home down key celebration of the new year here at home with baked ham, latkes (potato & sweet potato) served with goat cheese and applesauce, and some sparkling cider. And our traditional fare...pickled herring to toast in the new year. Yup, Swedes!

So, here is the recipe that I have revised for Tuscan Kale & White Bean Soup.  Enjoy, have a wonderful New Year celebration, but make sure it’s safe and sane, and bring in the new year with gusto.  Remember the good times from the previous year; and think seriously about what you will bring to the coming year. How you will get healthier, happier, and help others; what you can do to make the changes you'd like to see in the world; makes plans to change your life...where you live, how you live, etc.; how you can make the lives of not only those you love but those you don't even know, better; learn more about your neighbors and your community; …these are the keys to being a truly engaged human being on this planet. Engage folks, engage! Your life will be fuller and more fabulous than ever. 

TUSCAN KALE AND WHITE BEAN SOUP
(Gluten Free Version)

1 c. dried white beans                                               2 qt chicken broth/stock

10 garlic cloves, diced                                                10 fresh sage leaves, or 12 dried whole

½ t. red chile flakes                                                    ½ t. kosher salt

2 bunches kale, steams and course ribs removed and chopped. (Tuscan kale preferred but any fresh kale will be okay)                                                        6 oz day old bread, crusts removed

½ c. Persian Lime olive oil                                         4 anchovy filets, finely chopped

1 T chopped fresh rosemary leaves or 2 t. dried rosemary

½ t. fresh ground pepper     

1.  Soak beans in a bowl of water to cover at least 4 hours, or overnight. Drain. Put in a 5-6 qt. pot and add broth and 6 cloves of garlic, the same and ¼ t. chile flakes. Bring to a  boil, then reduce and simmer until tender, 45 to 90 minutes. (You can also do quick cook method by bringing the beans to a hard boil, turn off the heat, cover and let sit for 1 hour. Drain and then follow directions). Add salt during last 15 minutes of cooking. Adding at the beginning will make the beans tough and take longer to cook.

2.  Fill another large pot about ¾ full of water and bring to a boil over high heat. Submerge kale and boil gently until tender, 10-15 minutes. Drain and leave in colander while doing next step.

3.  Heat 1/3 c. Persian Lime Olive Oil (any good flavorful extra virgin olive oil will work, but this really brought out a great flavor) over medium heat in the pot used for boiling the kale. Put in remaining 4 cloves of chopped garlic and remaining ¼ t. chile flakes, along with the rosemary; sauté until garlic is fragrant, about 2 minutes. Add anchovies and cooked kale, making sure all well incorporated. Stir and cook a few more minutes.  Stir in the beans and their liquid.  Cover and bring to a boil, then reduce heat and simmer 15 more minutes. Remove from heat.

4.  Stir bread into soup (use Udi’s or any other brand of gluten free bread instead of a 6 oz. ciabatta if you have an issue with gluten…I found this works just fine).  Add pepper and taste for salt; adjust as needed. Stir well. Cover and let stand until bread is very soft, 20 minutes to 1 hour.

5.  Reheat soup over medium heat, stirring to break up bread completely, which will thicken the soup and give it a thick succulent quality. Add more broth if too thick for your taste. Ladle into bowls and serve with some crusty bread. You can also sprinkle some pecorino cheese on top, and then drizzle with a little oil. Just remember, they will add calories and fat, and I didn’t feel it was really needed.  You can also adjust the amount of chile flakes if you feel it too spicy, but I’m a big woos and didn’t feel it was hot at all. 

PALTRY PURPLE PERUVIAN POTATO PICKINGS

Tonight after work, Roy and I collapsed the container of potatoes to find…..a few small purple Peruvian potatoes. Wasn’t the fabulous crop I’d envisioned as I planted the little seed potatoes into the container and then covered the growth each time it was 2" tall per the instructions, but that’s gardening. It’s a lesson in patience, and in the end with being satisfied what is given at the end.  The gardens this year were basically experiments, so next year we can do better---plant items that do well, do plantings in shade/sun in order to better facilitate the growth of crops, and decide what we do and what we don’t think deserves spending big $$ on water to grow.  These items will NOT be on the replant list--not efficient use of water, too small a crop, plus the taste was bitter and unpleasant.

For a girl that grew up in Cornville, gardening is new to me—not completely new, but mostly new. Not knowing about gardening, but doing it. It was my Mom that was the gardener. Roses, corn, watermelon, cantaloupes, squash, even peanuts…she had a garden most of the time I was growing up. And it always worked.  I never understood why she would work so hard and put in so many hours on such a boring past time. But now I understand…not boring, relaxing; not boring, fulfilling; not boring…well, you understand. I get such satisfaction learning things I need to learn, watching things come to fruition and produce, smelling the aroma of basil when watering the plants, realizing patience is a great virtue and I need to take it to heart, taking items grown by my own two hands and preserving them or making them into organic delicious meals for me and my husband and family and friends…it is inspiring and brings such a smile to my face just standing around wetting their little limbs and roots.

So the harvest tonight consisted of 8 turnips (more in the garden but too small yet so hope they keep growing), 6 tomatoes, a handful of green beans that were missed last night, onions and garlic, and the purple Peruvian potatoes. Maybe it’s the purple thing that’s hanging me up in the garden---purple top turnips and purple Peruvian potatoes were not winners this year.  

Although the tomato crop has been less than stellar, I was able to use up a small bunch of them in an impromptu Cream of Tomato Basil Soup.  Although there is no formal recipe, I have shared the basics with you below.

This season has yielded lots of herbs that I’ve been drying, sharing, and saving. Tomorrow I’ll harvest more oregano, thyme, basil and pineapple sage to put on the dehydrator, along with lemon balm, rosemary, sorrel, boxwood basil, and thai basil. It will be wonderful using my own herbs all winter, knowing I grew them, they are clean, organic, and not irradiated and are going to be used in fabulous dishes for the delight of my family and friends, showing them how much I care about them. Then on to the greens—spinach, Rouge d’Hivre lettuce, Asian greens, Swiss and rainbow chards. They’ll be used in salads, and processed…frozen or canned…and also enjoyed during the long cold winter months.  I love gardening!

Cream of Tomato Basil Soup.  I filled a 4 qt saucepan with whole tomatoes (no need to peel or seed), 3 cloves of garlic, and 1/2 c of water. Covered, they broke down and I let them cook until very well done. They were then put through a sieve, removing all he peels and seeds making sure to push all the pulp through the sieve to keep as much as possible for the soup.  Added a sprig of fresh basil (be careful, too much can be overwhelming), and let simmer until thickened. Add white pepper and sea salt to taste. Remove the basil, and add 1 c of cream and re-taste, seasoning as needed. Serve hot or refrigerate and reheat when time to enjoy,

Bo is here!

Friday, our friend Tom Willette came to set up his jewelry booth on courthouse square. Because his sweetheart, Fanny, is not doing so well with her health, he didn't bring the trailer, and will instead stay with us through Sunday night.  I have readied the spare room/craft-work room as a 2nd bedroom for Bo's arrival, so made the hide a bed up for Tom.  He's always welcome....that's how it works at Spiaggia nel Massi--open door for friends and family. Made his favorite bacon wrapped shrimp for appetizers and Thai Yellow Curry with vegetables and chicken with jasmine rice for the main course.  And on Saturday he treated us to dinner at LaBruzza's, a mom n pop Italian restaurant, presided over by owner Gabe who is such a sweetheart, and serving well made good tasting Italian food with fabulous serve. A little place, always packed to the rafters, great proportions, red & white checked table cloths, where there is not liquor license but you're free to bring in your wine with you.  And spumoni and tiramisu that brings tears to your eyes!!  I had Italian Sausage with Peppers and Onions on pasta.....corn pasta for my wheat allergy. It was delish!  Roy of course had spaghetti with spicy meat sauce and Tom had the Chicken Parmesan....plenty left over for Sunday's dinner too.

On Sunday we picked up our cousin Bo Runesson in Phoenix. He flew in from Sweden via London. It's been over 2 years since we've been together and in that time things have changed, but never the wonderful love we have for each other. Lisbeth, his dear wife, passed away over a year ago, and it doesn't seem quite right now seeing her pixie face, fabulous smile and great sparkling blue eyes. There have been a few tears, but not main, and it is so fabulous having him here again with his grand personality and perpetual sense of humor.  Bo came out of customs an hour after his flight came in, we sat and had a coffee and some water, and then went to the car. Upon exiting through the doors to the parking garage, the full 113 degree temp hit Bo and he was astounded. We told him when we arrived is was 46C. He couldn't believe it.  The sun was setting and it was still 43C, and he told us he had never been in such hot temperatures in all his life.  Welcome to Phoenix!!  He asked why people would life there....and we told him that was our question a lot. But due to the job market, maybe health care, maybe just personal preference for baking out your brain, over 4 million people did so on a daily basis.  It was 23C when we arrived home in Prescott at 9:15pm, and made us feel so happy to be living here rather than in the valley.

Monday was Labor Day, so we took Bo downtown to courthouse square. He was able to see all of the booths of arts and crafts, hear some music and we went to Tom's booth and visited and spelled him a bit. We had lunch in the park....gyros and sweet lemon mint tea from St. George Greek Orthodox Church's booth, and samosas from Priscilla Finney a local woman making samosas from Kenya....potato, vegetable, chicken, beef, and mung bean. So delicious that I went ahead and ate some even though I knew the flour/wheat in the wrappings would give me a stomach ache. Small price to pay for such a delectable taste!  And Priscilla and Dean, husband and wife who run the booth, were delightful and I'm so glad they are in Prescott.  I will buy more to make sure their business is a success. Guayo had a great time talking to and playing with dozens of dogs...except for the damn little poodle that attacked him. Put him on edge a bit after that. He just doesn't get it...he looks at me like "Why did he do that Mom?"   Guayo is such a sweet loving guy he just doesn't get the aggressive stuff.

We left the square, and went to Whiskey Row where Bo purchased a gorgeous black western shirt with silver designs embroidered on front and back, and a bull whip. Hmmmmm.....he says the bank is having a party with The Wild West as the theme, and he already has a hat so had to complete the outfit.  Still questioning him on the bull whip though! :-)

Then on to True Value, where we were able to find the correct adaptor for his razor and his cell phone charger. We had the ones to adapt US appliances to European plugs, but not the opposite.  Another successful endeavor, followed by a quick stop at Walmart for some cold beer.  

After the shopping was over, it was home for the boys to take a rest. Bo, Roy & Guayo took naps, while I readied the kitchen for dinner. Jeff & Darla Holtke were coming over, along with our neighbor John Proffer and Carly.  Carly called and cancelled due to the weather kicking her pants...arthritis, fracture in her pelvis, and fibromyalgia were all acting up with the storm coming in so she decided best to stay home. 

I had prepared the ribs with my Mayan Rub, and had put them in the oven at 12:30p.m. on 270 degrees, completely wrapped in foil. They were cooking nicely.  So I cleaned the fresh corn on the cob and wrapped it in aluminum foil after putting on butter that I'd mixed in cilantro, chili powder, and lime zest.  Then sliced a loaf of Puglisi bread and spread each thick slice with garlic parsley butter and wrapped the entire loaf in aluminum foil.  I sliced up plums, apples, pears, bananas, oranges, and strawberries which I finished with spicy pear yogurt with avocado honey and mint mixed in, and for dessert, I made ice cream sandwiches. Not regular ones, but peanut butter cookies filled with the Fry's brand of Denalie Extreme Maximum Fudge Moose Tracks. OMG, that stuff is like chocolate heroine.....absolutely takes you to heaven and is completely addictive!!   So dinner was ready to be put in the oven at various times and ready for everyone to arrive. 

      And just before everyone's arrival at 5:30p.m. the monsoon blessed us with a fabulous rain storm--some lightening and thunder, and buckets of rain. The hot humid temps of the day were gone, and in their place moist cool breeze and the smell of freshly washed trees and bushes. Nothing is better than a good rain to make everything fresh.  

After a fabulous dinner with great conversation, laughter, and a quick clean up thanks to many hands participating, we retired to the front porch to talk and enjoy the weather. Everything split up about 8:00 p.m. as it was a work day for everyone but the Carlson/Runesson group on the next day.  So the 3 of us went down to Coyote Joe's to listen to Kaileena. It was open mic night, and after the packed house of Labor Day weekend in downtown Prescott, the streets were wet and deserted and seemed like the middle of the night. We were glad we went as there weren't many people there, and Kaileena was finally able to purchase a new guitar. She was great as usual, loved our being there, and I had taken her some ribs, pesto, garlic bread, and corn on the cob, so she was jazzed.  The patio where she was playing, doesn't have a roof, so we sat over on the side with her mom Gail under one of the little cabana roof areas where the stools weren't quite so wet. Stayed for about 1 1/2 hours, introduced everyone to Bo, then homeward bound for some well deserved sleep and rest. What a great Labor Day we all day. 

MAYAN BBQ RUB

Try this on a boneless pork tenderloin, or a whole butterflied chicken. Magnificent!

¼ c. whole coffee beans

½ t. red pepper flakes

Grind together in coffee grinder or food processor until powdery fine.  Pour into a bowl and add:

2 T. cocoa powder

1 T. chili powder

2 t. garlic powder

2 t. Brown Sugar Twin

2 t. salt

1 t. cinnamon

½ t. smokehouse black pepper

Mix together to incorporate all ingredients evenly. Dampen meat, and rub liberally on all sides…for whole chicken do inside and outside, on skin and under skin.

For ribs---place 2 racks of ribs, cut in half, in large pan that has been lined with aluminum foil.  Generously sprinkle both sides with rub, rubbing into meat.  Cover with another piece of foil and crimp edges together to seal. Place in 250F degree oven for 4-6 hours, or until tender. Remove cover, raise temperature to 375F degrees. At this point I put a VERY small amount (maybe 1 Tablespoon per rack) of hickory smoked bbq sauce on the meat.  Put back in the oven only partially covered to bake another 35 minutes or until the sauce is baked into the meat.

For Chicken---Place whole chicken in medium sized pan. Cover with aluminum foil and cook on med/low heat for 1 hour. Uncover and cook another 30 minutes or until outside of meat is crispy and inside is done to your preference. Let stand for 5 minutes, then slice. 

21st Birthday--Can You Remember Yours?

Do you remember your 21^st birthday?  I sure don’t. I think it probably wasn’t too celebratory. I can’t remember, but I was either leaving or had left my marriage and was getting or had gotten my divorce, had a year and a half old baby and was freaking out trying to figure out what to do with the rest of my life and his.  Thankfully it all worked out…thanks to family and friends. But I don’t remember that birthday in any way shape or form.

But our wonderful young friend Kaileena probably won’t be forgetting her 21^st for awhile.  Her mom threw her a birthday bash that was fabulous, and we were lucky enough to be invited and be a part of it. Friends and family regaled her in good wishes, laughter, good food, and memories.  A fabulous “This is your life” montage of photos was put together by Gail too and was so much fun to see this amazing young lady’s life progression. 

And lest you think I’m exaggerating, I’m not. Kaileena IS an amazing young woman. She is articulate, fun, deep thinking, and her own person. Beautiful, talented—an artistic, musician, song writer, and lover of life. We feel so privileged to have her in our lives and love her dearly, and have that love returned in kind.

Besides having a great time celebrating her LEGAL birthday (now I can buy her a beer legally), we met an array of fabulous new people, plus reconnected with some old friends too. Gail has a number of remarkable women friends that is was such a pleasure getting to know. I’m hoping we can all connect again and get to know each other better and I can become a part of their lives also. They are literate, opinionated, fun, and come from everywhere—from Brooklyn to France—and it is a group full of vitality and joy and spirituality. So much fun.

Everyone of course brought fabulous food. I have been requested to share the Banana Bread Pudding with Warm Whiskey Sauce and the Blueberry Mango Couscous Salad recipes that I brought, so here they are….along with some great photos from the party.

Enjoy the next 121 years of your life with as much joy, gusto, and joie de vivre as you have this first 21 Kaileena, and know how much we all love you!!!

The Walters Come To Lunch

            We first met John Walters when living in our RV for three years. We moved to the Prescott Pines RV Park on the other side of town, and John and his wife were living two doors down. John was a sweet quiet man, taking care of his terminally ill wife. It was difficult for him, but being an honorable and loving husband, he was diligent kind and thoughtful to the end. After a time of grieving and through his pastor, John met Bev at church, and found themselves to be very compatible. After some time in courtship, they fell in love and were married, and they are the cutest couple…like kids on their honeymoon!  They commute seasonally between their homes in the Phoenix area during the winters, to their summer place here in Prescott, so when they’re up here during summers, we get together and visit again. 

          We invited them over for lunch Sunday to spend some time, talk, laugh, catch up on things going on in our lives, and share lunch. Lunch consisted of Turkey Walnut Cranberry Sandwiches, using toasted Cranberry Walnut bread from Pangea Bakery here in Prescott (which, by the way, makes the best croissants I’ve ever tasted and makes me want to move to Paris each time I have a taste).  To further the Cranberry/Walnut theme, I made a spread by reconstituting dried orange flavored cranberries with a bit of water and some agave nectar (much lower glycemic index for Roy’s diabetes) and boiling it until they are plump, juicy, and tender.  I removed them from the heat and let the mixture cool, then put it into the blender with some walnuts and cream cheese, and whipped them into a delectable spread which was used on one side of the toasted bread.  On the other I used a mix or mayo, Dijon, horseradish sauce, grated onion, and a tiny bit of relish.  The sandwiches were then piled high with fresh romaine leaves, English cucumber slices, grated carrots, provolone cheese, and slices of roasted turkey breast. Skewered with toothpicks and cut in half, they were ready for enjoying.

          The sandwiches were accompanied by Butternut Squash Bisque with hints of ginger and orange. Smooth, rich, and deliciously healthy, I’m glad I made enough to have for dinner/lunch for a few days to come.

          With the soup and sandwiches, a crisp green salad made with lettuces, Asian greens, basil, dill, and tomatoes picked fresh from our gardens, some slivered almonds, and a chopped boiled egg, topped with a vinaigrette made from white truffle oil,  Champagne Pear Balsamic, a little agave nectar, salt, pepper, and fines herbs, the salad rounded out the meal.

          So again, good friends, good food, and good conversation made for a delightful Sunday at Spiaggia nel Massi (Beach in the Boulders), ending the month of July on good note.

BUTTERNUT SQUASH BISQUE WITH GINGER AND ORANGE               

2 T olive oil or butter

2-3 lb butternut squash, halved, seeds removed

2 large carrots chopped

1 onion chopped

2 T fresh ginger minced (approx 1 inch piece)

40 oz. chicken broth

2 T grated orange zest

1 bunch parsley chopped or 2 T dried parsley

1 pinch of Fines Herbes

1 pinch ground nutmeg

Sea salt and ground pepper to taste

Rub cut side of squash halves with 1 T oil/butter. Put on baking sheet cut side down. Bake in 350 degree oven for 1 hour. Cool enough to handle, then peel and cut into chunks. Set aside.

Heat 1 T olive oil or butter over medium heat in large sauce pot.  Sauté carrots, onion and ginger for 3 minutes, or until lightly browned. Add stock and orange zest and bring to a boil. Lower to a simmer and cook uncovered for 30 minutes or until vegetables are tender. Add squash, stir and let simmer another 15 minutes. Add parsley, nutmeg, salt & pepper.  Let cool.  Puree soup in food processor or with immersion blender until smooth and creamy. 

To serve, reheat on low until steamy and hot thoroughly, but do not boil.

Recommendations:

1)  Make croutons out of cinnamon raisin bread for garnish, along with a dollop of crème fraiche or unsweetened whipped cream. 

2)  Sprinkle roasted salted pumpkin seeds over top of soup before serving. 

Gardens Progress--July 25 2011

chards and collard greens

Jane gathering green beans

    The gardens aren’t doing too badly, and in fact some of the plants (Blue Lake Beans, Pole Beans, Swiss Chard, French Sorrel, Poblano Chilis) are doing great finally. While the heat is affecting everyone and all seem to be complaining about electric bills due to A/C, our biggest bill is the water bill for the garden—3 times larger than the electric bill and 4 times larger than the gas bill.  This has been a strange year so there isn’t the amount of production I'd hoped for...but a lot of the things just seem to be a month behind, so still hoping. Have to harvest green beans and basil today... yesterday was thyme and tarragon, and we're using the lettuces regularly. A few tomatoes--probably one or two a day—are ripening, but certainly won’t be canning/freezing any. So good...plus had 2 days last week 

poblanos--rellenos soon

when I picked 7-8 strawberries. Roy had them on his cereal yesterday morning, and we shared the bunch earlier in the week. Have used a few onions, used 3 heads of Chinese cabbage and then made a bunch of cabbage rolls and put them in the freezer. So while we're certainly not saving money, it's all organic and it tastes good, so hopefully next year will be better. It's also been a learning experience...I will NOT plant bell peppers, leeks, radishes, cabbages from seed, or peas again. The peas did okay but die back too quickly. I WILL plant basil, blue lake green beans, tomatoes, swiss chard, collards, onions, garlic, shallots again and add to the asparagus bed. Still awaiting results on the Purple Peruvian Potatoes and the Beauregard Sweet Potatoes as won’t be ready to

cucumbers coming on

 harvest for a bit yet.  Have rhubarb coming on strong and it's perennial, and the strawberry bed is doing well although I must surround it with aviary netting to keep the critters out. So, plant, watch water, weed, ,harvest, enjoy and learn....that's what gardening seems to be about for me .    

cabbages kohlrabi and nasturiums

     Roy and friend Gail's birthdays are Aug 2 15 and 13 respectively, so making plans for a Birthday Pie Day (both dessert & savory pies) and seeing if I can't gather friends and musicians together for a fun time and some descent music during it. Hope to have it outside on the patio...if we get a couple of major areas fixed. Guayo dug up a large flagstone so we have to redo that area and one other where the piece of flagstone

herb garden and xtra pots

 sticks up and I'm afraid people would trip over it. So keep that in mind and keep your calendars freed up for August 13, Saturday. Give me a holler or an email if you'll be coming. Good food, good people, good laughter and good music…what could be better. 

This Week’s Episode of Co-Op Chopped In Prescott!

It’s Saturday, so this morning at 7:00am, before getting to work at 7:30 am, I was at the co-op for the weekly fruit  & vegetable baskets pick up.  With a flat fee paid on Mondays via the internet, you get 2 baskets, one with fruits and one with vegetables, that are in season, beautiful, and at a fantastic price to help stretch the budget. However, you never know WHAT you will receive.

This week’s baskets contained 1 celery, 1 romaine, 1# strawberries, 1# baby heirloom tomatoes, 7 plums, 7 mangoes, 10 peaches, 2 large onions, 7 sweet potatoes, 1# green beans, 1 cantaloupe, and 4 bananas.  Once home, they were placed under refrigeration or in the big basket I keep on my kitchen sideboard. And it was a good thing that grandson Zachary was here visiting to help polish some of it off.  Bananas on cereal, a couple plums, a few peaches---so delicious fresh and dripping juices down your chin. Summer’s bounty in all its glory!

The celery was used in salads, soup, Chicken Tarragon Chicken Salad Sandwiches, and just for munching. Romaine was mixed with the wonderful greens and tomatoes and herbs from the garden for delicious bountiful salads and as garnishes on sandwiches. Onions never have any trouble finding a recipe in this house, and were used in Kung Pao Chicken along with zucchini, patty pan squash, peanuts, carrots. Green beans were blanched and cut up into the vegetable soup, and as a side dish for meatloaf served with Cajun fried potatoes.  So far, so good.

However, it was a busy week also, so all of the goodies didn’t get eaten and were beginning to lose their freshness. So, what to do now?  Well, here’s where the creative mind of a foodie goes crazy…I am the newest contender of Chopped!  Well, not really but that’s where my weird mind went!  It’s a great show on the Food Network, where chefs are given baskets of things that may or may not work together (pusulane, rabbit, lemon heads, etc.), and they have to make appetizers from one basket, main course/entre from another, and dessert from the last one. The chef who does the best job wins $10K, but along the way any one of them messes up and makes something disgusting, they are chopped out of the competition at that stage and cannot go on.

So first things first, instead of beginning with the appetizer, in true form of my mantra “Life is uncertain, eat dessert first” I go to the bananas and  I make….Banana Bread Pudding with With Warm Whiskey Sauce! First I make the banana bread, and then make the bread pudding out of it (just in case there are not already enough calories in the butter, sugar, etc. in the banana bread!!), and then the fabulous warm bourbon sauce over it.  This would, in my humble opinion, keep me in the running for the $10K prize if I was truly on the show!

The appetizer portion used the mangoes and onions, along with some cilantro and tomatoes, Thai chilis, and garlic chives from the garden, for a delightful mango salsa enthusiastically scooped up into fresh fried corn tortilla chips. Extra mangoes were diced and frozen to be used at a later date.

Strawberries were sliced into salads, and sliced into pancake batter where a few drops of vanilla rum emulsion and powdered vanilla brought out the flavor even more. Sweet Potatoes are still awaiting their fate, but thinking maybe Curried Yam Fries with BBQ Ribs for dinner tomorrow night. And the plums are made into Easy Peazy Plum Preserves (recipe at the end).

Now for the peaches. Well, I admit that I not only purchased the 2 baskets, but also a case of large round sweet and juicy peaches that day too.  After 3 days, they were ripend to perfection, and so at 2:00am I got up, blanched and skinned them, sliced them up, made a light syrup with agave nectar and water, and water bath canned 15 pints of sliced peaches, 7 with cinnamon and cloves added to spice them up. Also 5 half pints of peach jam was made.  This was all accomplished prior to my going to work at 7:30 a.m.  Why?  Because I awoke at 1:45a.m. realizing  I was going to lose their delicious peak-of-the-summer freshness and the peaches themselves if I didn’t get them canned that morning. By the time I got home that night, they would have been too ripe and too mushy to do anything but make preserves out of them, and we just don’t eat that much jam! So they are now lined up on my pantry shelves, with their little home made “Peach Slices”, “Spiced Peach Slices” and “Peach Preserves” labels intact.  Puts a big smile on my face!

So cheers to the bounty of summer, cheers to the affordable co-op prices, and cheers to creative cooking for everyone.  Go out, get some stuff, and come home and do your own version of Chopped and see what you can come up with to surprise and amaze friends and family!!!

Easy Peazy Plum Jam

2 # halved, pitted prune plums

1 ½ c. sugar

1 t. grated lemon zest

2 T fresh lime juice

Pinch of salt

Mix all ingredients together in large saucepan and bring to a boil, stirring frequently so it doesn’t scorch. Cook, stirring often, until mixture has the consistency of thick honey.  Pour all into blender (some people like to remove the skins at this point with a fork and not process, but I find it tedious and time consuming so blending takes care of them), and whirl just til all skins have incorporated into the jam. Put back on the stove and under medium low heat bring up to simmer to take out some of the air bubbles that make it turn a creamy colored when blended.  Remove from flame, skim any foam from the top. 

Pour into sterilized jam jars, put on lids and seals and make sure they are screwed on tight. Put into boiling water bath and process for 15 minutes. Remove and cool to room temperature, making sure all lids have set (you will hear a “thump” sound when they seal). In case one or two do not seal, just keep them in the refrigerator. The others can be stored at room temperature in your cupboard or pantry. Be sure to label.  Makes 3 half pints.

BANANA BREAD PUDDING with WARM WHISKEY SAUCE

Instead of the usual white bread used for bread pudding, try this rich decadent overwhelmingly banana version.  Stands alone, but with the addition of the Warm Whiskey Sauce, it’s over the top stupendous!

1 loaf banana bread….use recipe below

2 ½ c. milk

1 c. cream

5  eggs, beaten

½ c. banana chips

1 ½ c sugar

1 t. vanilla powder

½ t. butter vanilla emulsion (optional)

1 t. brandy extract

Cut baked banana bread into 1 inch slices. Brush with melted butter on eachside. Bake at 350 degrees for 35 minutes, or until bread is crispy on the outside of the slices.  Cool and cut into 1” squares.

In a large mixing bowl mix together milk, cream, sugar, vanilla powder, and extracts. Beat well to dissolve sugar and incorporate ingredients.  Mix in banana chips and let sit in refrigerator 20 minutes. 

Grease 12 qt square glass baking dish well with butter.  Put bread squares into bowl with liquids and let sit 30  minutes.  Pour into greased baking dish and arrange into a flat layer. Some liquid should come over the top of the bread pieces.  Place in large pan with water ½ way up the sides of the square baking dish. Put all into oven and bake 1 ½ hours.  Middle should be soft but not liquid, and top should be slightly browned.  Remove from oven and cool.

Warm Whiskey Sauce

2 cups heavy cream

1/2 cup whole milk

1/2 cup granulated sugar

2 tablespoons cornstarch

3/4 cup bourbon or other whiskey (for rum sauce, a nice spiced rum could be substituted)

Pinch salt

2 tablespoons unsalted butter

In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk til blended. Pour into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.

BANANA BREAD

8 T unsalted butter (1 stick)

¾ c granulated sugar

2 large eggs

1 c flour

1 t. baking soda

½ t. salt

1 c whole wheat flour

3 large ripe bananas mashed

1 t. vanilla extract

1 t. brandy extract

½ c. walnut pieces

Preheat oven to 350 degrees F. Grease a 9x5x3 bread pan liberally. Put in strip of parchment the width of the bottom, leaving pieces extending over each end.

Cream butter and sugar until light an fluffy. Add eggs and beat well until mixture is light and completely incorporated.

Mix flours, baking soda, and salt together, stirring and mixing all ingredients together well.  Pour a bit at a time into the wet ingredients, beating well after each addition. Fold in mashed bananas, vanilla, brandy extract and mix well. Add walnuts and incorporate into batter.

Pour mixture into the prepared loaf pan.  Bake for 50-60 minutes or until toothpick inserted in middle comes out clean.  Cool in pan 10 minutes then remove to cooling rack and cool completely.

My Wife Jane...A Note From Roy

This was written by Roy in January...I just found it on the desktop and thought I'd share it with you all as it again cracked us up. Believe me, we laugh a lot in this household, and it's a good thing with the inherent hearing problems of old age, and the many things that transpire on a daily basis, laughter is the only way you can keep your head above water. A sense of humor is a must for growing old, gracefully or not!!!

      My wife wandered out of the bedroom early one morning, still sleepy eyed and not quite in the world. I was up reading a Detective Wallander novel, and she inquired if all was okay with me, probably because I was out of bed at a rather early hour, being that I’m a retired duffer who usually sleeps in late.

     Upon assuring her all was well, I used a phrase that I had just read in the book, “I’m okay, I’m compos mentis”. She cocked her head and looked at me with a rather puzzled demeanor, and said “Compost mentis??  Is that Latin for ‘shit for brains’?  As in mind compost????

     I roared. I can’t believe her sleep-fogged mind was able to come up with anything so out there and whacky funny so early in the morning. But that’s my wife. 

Summer Time and the Living is Delicious

Hauser corn piled on the island in my kitchen

     Summertime and all thoughts go to the yummy fresh fruits and vegetables that are in our memories from childhood.  Berries—strawberries, blueberries, blackberries; homemade ice cream with mint or peaches; watermelon so ripe it cracks when you split it and so juicy it runs down your chin and arms when you eat it and so ice cold it hurts your teeth; cantaloupe halves filled with ice cream;  fresh tomatoes warm from the garden and bursting with flavor;  and last but certainly not least, corn on the cob.  And the best corn on the cob on the planet comes from Hauser Farms in Camp Verde, AZ.

      We had to make a trip to Cordes Junction to deliver grandson Mitchell to his cousin Sherry.  They were heading to Huntington Beach for a weekend at the ocean for the 4^th of July.  This is where Jason & family (my son, Mitch’s dad) lives. Mitch had been visiting with us, so after a week of going to the Heritage Park Zoo, helping us with the gardens and weeds, going to the Bluegrass Festival, walking around the downtown square and getting ice cream at the Prescott Food Store along with homemade chocolate dipped pretzels, playing with Guayo, going to Anchor Books and getting to choose a huge stack  of books ranging from Sport Cars and Guiness Book  of Records to Eclipse for his Mom, it was time for Mitch to return home. And to our great benefit, Sherry offered to take him with them so we wouldn’t have to drive to Blythe and neither would Jenn, to do the kid exchange.

      After getting Mitchell all settled in with them, we took off and headed north on I-17 instead of heading back to Prescott. Off we went to Camp Verde. Stopped in to see our friend Johnny at Classic Framing (if you have something fabulous to frame, take it to John…he’s the best!), then we went down the road to Hauser Farms. Johnny had emailed me earlier in the week that the corn was ready.  The corn was stacked high in the back of a big wagon, $5.00 for a dozen. And although it was a bit cheaper at the local market that week, there’s no comparison in taste. It’s a no brainer…if you can get Hauser corn, while you can get Hauser corn, you get it!!!  We purchased 3 dozen and couldn’t wait to get home with them. We stopped at another roadside farm stand and purchased some patty pan squash and zucchini fresh from the fields to round out the vege purchase, and headed home.

      Hauser corn is a white & yellow mixed kernel corn. It is succulent, sweet, juicy and freezes perfectly. Left on the cob, or cut off into single kernels, it’s just the best taste in the world. We shared a few with the neighbors, then cooked some for ourselves. Then I shucked, blanched, and froze the rest. I had used the last package from last year from the freezer for company that  came to dinner that weekend, so now we’re ready for one more run to Hauser and finish stocking up for this winter.  Cut off the cob, with diced poblano peppers mixed in along with some diced zucchini & yellow squash, tomato, some shredded cheese, salt, pepper, diced onion, and garlic…you have delicious Calabacitas!  Calabasitas literally translates to “little squash” but everyone who knows SW cooking knows of this traditional dish. This dish is a hearty vegetarian side dish or main dish, can be used as a burrito filling, or with the addition of a little chicken makes a delicious main dish casserole.
      So while the corn, peppers, and tomatoes are ripe for the picking, get some extra and try this traditional Southwest Native recipe.  You won’t regret it. And if you’re anywhere near Central Arizona especially in the Verde Valley, make a trip to Camp Verde and ask anyone there where to find Hauser Farms. They’ll direct you right to it, and by all means, buy enough to last you throughout the winter and until next July when you can again have a beautiful road trip to pick up one of the unforgettable treasures of summer.

Calabacitas Con Queso (Squash With Cheese)

3-4 tablespoons olive oil
1 cup finely chopped onion
2-4 cloves of garlic, minced
2 1/2 cups diced summer squash (yellow crookneck or patty pan both are delicious)
2 1/2 cups diced zucchini
2 cups corn kernels, fresh or frozen

6 scallions, chopped (3/4 cup)            
1/2 cup chopped Poblano chilies, roasted, with skin removed

1 cup diced ripe Roma (plum) tomatoes
1/2 cup firmly packed coarsely chopped fresh cilantro leaves
1/2 cup cream

1/2 cup grated Jack cheese (or a great substitution is delicious Mexican Cotija cheese)
1/2 teaspoon salt

Directions:

1. Heat 2 tablespoons of the oil in a large skillet and sauté  the onion for about 4 minutes over medium-high heat. Add the garlic and sauté  2 minutes longer.

2. Add the squash and zucchini and sauté  5 minutes longer, until softened.

3. Add the remaining 1 to 2 tablespoons of oil with the corn, scallions, and chilies and sauté 3 minutes longer.

4. Stir in the tomatoes, cilantro, cheese, and cream  and heat through, about 5 minutes.

5. Season with salt. Sprinkle more cheese on top & serve hot with hot flour tortillas. 

Give Me Some Wine Monday

       Monday makes a good day to have people over for wine and repast. Monday basically sucks. After a wonderful long weekend, I was at work at 5:00am today, and did get tons of work done, but that’s NOT where I wanted to be!  I wanted to be home, finishing cleaning up the front garden areas, planting the new rose bushes, working on quilts, and making great dishes from my new cook books. And spending time with Mitch, my grandson visiting from Huntington Beach, CA. So when they picked me up from work, we went straight to the YMCA and it's fabulous swimming pools.  Mitch's favorite parts of the pool--the diving board and the big spiral slide.  He loved it, and it was so much fun watching him have fun and laughing and doing amazing jumps and corkscrews off the board. Mitch is an amazing kid and just knows how to have fun. 

       So when I got home, I decided it was Monday Whine Day…only changing it to Wine Day.  John, KC, Susie and others were invited to come partake in an impromptu happy hour. I fixed Romanian inspired sliders, teriyaki chicken wings, a piece of beautiful blue veined brie was served along with dill havarti, an assortment of crackers, cookies, olives—green olives with garlic in oil, kalamata, and giant green Italian olives stuffed with blue cheese--and of course, wine. Chocovine dessert wine….a smooth red wine mixed with Dutch chocolate that has a very nice kick; a sweet iced white Moscato; an Argentinian Camanere full bodied and rich on the tongue with a bit of tannin bite; a basic white Chardonnay with no pedigree but good taste; and a pitcher of margaritas blended with ice and cold and refreshing on this 98 degree day.

       The sliders were a real treat, as I used spices and ingredients that I’m learning about in a Romanian cookbook.  I found the cookbook at a local used book store, Anchor Books. When we sold the Diamond Valley house and moved into the RV, we took our books to Anchor and received tons of credit. So since grandson Mitchell is here visiting, we took him there and let him go wild. A book on sports cars from around the world, 2005 issue of the Guinness Book of World Records, a guide book of Western Birds, and the novel Eclipse for his mom were the scores for Mitch. Roy found a tome on Albert Einstein, and I, of course, gravitated to the cook book section. I found the Café Beaujolais cook book from the restaurant of the same name in Mendocino, CA; a beautiful encyclopedia on gardening; The Pink Adobe Cookbook from the Santa Fe NM  restaurant; the Art of Spanish Cooking—recipes from Spain not Mexico with a completely different taste and flare; and last but certainly not least, The Romanian Cook Book.

       So now you’re saying..Romanian Cook Book?  Why?  Well, I have no knowledge or experience with Romanian cooking. Italian, Mexican, French, American….yes.  Romanian…no!  This little book is filled with anecdotes, history, and the whys of Romanian cooking and tradition. I love it! And the herbs, spices, and techniques are different from anything I have used before.  While I am very used to the Mediterranean spices—oregano, marjoram, basil, garlic, etc.---I am finding Romanian recipes use dill, parsley, thyme, white pepper and paprika in abundance, along with onions, leeks, fennel, and chives.  Basically good “peasant” foods, used by people of small means, but enhanced with spices and herbs to make it fabulous.

       The book was written in 1951, but the introduction sounded as if it was written last week. “It is more than ever important in our troubled world for peoples of different countries to understand and know each other. And why better way is there to bring people together than through food?”   I believe a truer notion has never been written. Sit at a table with people from any country, eat the dishes they love and prepare with love, pride and true artistry, and you will learn more about the peoples and of their country than through days and months of talking. Break bread together and makes friends forever…it’s a simple idea that I believe in whole-heartedly.

       So, in the spirit of this amazing cookbook, I prepared the meat for the sliders. I added finely chopped onion, white pepper, Worcestershire sauce, A-1 sauce, a panade of bread soaked in milk (this is a wonderful addition to hamburgers as it keeps them moist and juicy while cooking), parsley, garlic, and my own touch…a bit of Cajun Spice. They were amazingly good, using fresh baked biscuits for small hamburger buns, and a mixture of onion, ketchup, mustard, Swedish horseradish sauce, and A-1 for the spread.  As a testament to their deliciousness, there were none left on the plate!!

       But the lesson today is not the recipe, but the thought that sharing food with others builds friendships, knowledge, and could change the face of the world by building a culture of joy, sharing, and peace.  Try any recipe, from anywhere, just try something new and by all means SHARE IT! My neighbors love being “guinea pigs” to my recipes. We all laughed that they now know when they come home and find a dish of food sitting on their outside table, stoop, or kitty planter, they know Jane The Food Fairy has been busy and brought them a gift from her kitchen…and they love finding these little packets of yumminess!

Cabbages, Collards, and Crucifers

Gardening is a hit n miss proposition as far as I’m concerned. This year I planted many different seeds and plants to get an idea what would be a good profitable crop and what would be better purchased in bulk at low season prices and canned, dehydrated or otherwise preserved to enjoy throughout the winter and keep the food budget down. I estimate the cost of food has gone up approximately 20% in the last year—so much for economists saying recover is in the air. Roy was shocked to hear this, as I do couponing,make most of our food from scratch (healthier and less costly) but it’s still not been easy on the budget. The weather has been less than inspirational. A prolonged winter, with freezing temps well into the end of May, curbed the growth of many crops and actually ruined others. And then there are the squirrels, chipmunks, skunks, rabbits and other furry little monsters that nibble away growth and my hopes for a bountiful harvest.

But today, at last, I was able to do some harvesting. The Chinese cabbages, collards, kohlrabi greens, and a few spring onions were actually harvested.  Also, much needed weeding was done in the cucumber, basil, jalapeno/green bean, and cabbages beds.  Way past due, but now they look fabulous!  Also gathered more oregano, thyme, lemon balm, and even a few red luscious tomatoes…nothing tastes better fresh from the garden…along with another small bag full of snow peas.  This makes me happy. In no way does it make up for the costs of soil amendments (all organic), planters,  compost, seeds, plants and especially water, but I know where it came from, how it was grown, what was (not) put on it, etc. And hopefully there will be more to come as poblanos, jalapenos, garlic, onions, leeks (getting munched badly by the bunnies), red peppers (for roasting), peas, beans, cilantro, coriander seeds, tomatoes, sweet potatoes, carrots, Asian greens, radishes, dill, fennel and other crops ripen and are harvested to enjoy fresh and crisp, and put away for their delicious tastes in mid-winter.

So the experiment continues. I’m not sure I can draw conclusions from this year’s plantings, due to weather conditions/extremes, and having to spend quite a bit getting the beds built up and amended with good soil, but if we stay here for 2 more years at least, and I continue to plant, compost, and keep the beds going, I’m hoping for fresh delicious vegetables at a fraction of the cost of this year.  Plus, the assurance that if the economy truly takes a dive, we have a home that is mortgage free, and a bit of land where we can grow at least a little bit of our own food to supplement our lives. And that of the fat little squirrels which live in the boulders at Spiaggia nel Massi!  Ciao.

Mid-Sommer Smorgasborg

Mid-Sommer, a traditional Swedish holiday celebrating the Summer Equinox, took me by surprise this year.  Not that I didn’t know it was coming, but after being down with phlebitis for the first two weeks of June, the date just kind of crept up on me. So Sunday I woke up, realized Tuesday was mid-sommer, and decided we needed to have a celebration. Pagan holidays are so much more real (in tune with nature, the natural rhythms of the earth, seasons, etc.) than Hallmark holidays, that I truly believe acknowledging and celebrating them brings us closer to our own natural rhythms and instincts, no matter what religious bent you may have.

We called our cousin Bo in Lur Sweden, I told him we were going to be doing a mid-sommer celebration, and he said they would celebrate next weekend. Oh well, I’m a little early, but it’s a good thing to celebrate anyway.  I talked of the dishes I would be making and he was very happy so many traditional Swedish items would be on the menu. If I had been more aware of the date, and had planned ahead more, I would have made Limpa Bread, Finnskapinner, and Agg Oust, but alas, not this year. After the conversation, the cooking began in earnest, Roy went around to the neighbors’ homes and invited people, and I made some phone calls and invited more.  Being Father’s Day and a last minute impromptu get-together, some were celebrating with their children, some were out of town, but we eventually had a descent number of people saying yes, and I had a kitchen filled with pots and pans and bowls and dishes and great smells!! Yes, I’m in my glory!!!

First in the oven was a pork roast. I used ground allspice and seasoning salt generously on the top, covered it with aluminum foil, and popped it in the oven for 2 ½ hours at 370.  At that time, I uncovered it and poured some of my Cherry Rum Preserves (recipe follows)  from last year’s canning sessions and that I had diluted with a little water, over the top, put it back into the oven, and left it uncovered to cook another 45 minutes. Delicious, moist, fabulous….and the smell was unbelievable!

Next, Fish Pudding. Now this IS a traditional Swedish dish. Made with rice, milk, eggs, and fresh white fish, it may not sound appetizing, but just try it and you'll be amazed at the hearty, light but filling, and comforting flavors. The recipe is included.  I always think of Annie Johannson when I make this dish and her daughter, our cousin Lisbeth Runesson. It is Annie's recipe, served to us on our first trip to Sweden. Neither Annie nor Lisbeth are with us any longer, so when I make this dish, I remember them with love and delight, and bring home two wonderful women whose communities and families remember them with pride and love and treasure them, as I will the rest of my days. And I thank Lisbeth for getting this recipe prior to Annie’s passing, and sharing it with me, so I now have it, along with the memories of her showing me how to make it right in her kitchen in Lur.

Also served was  pickled herring and Swedish horseradish sauce; Kalles caviar and Crab Pate (these come in tubes, something Americans equate with low quality, but when we were in Sweden I found that they had a fantastic assortment of items in tubes---the delicious creamed caviar brand Kalles, with different types and flavorings, pates of shrimp, crab, salmon, chicken, vegetable & more; cheese spreads [no, not like the spray cans here] of amazing creamy texture and full-bodied flavors of havarti, bleu, and others; tomato paste, dill paste, basil paste---so many items and all of top quality and taste and so simple to keep in the refrigerator); kennekebrod---a large round flat crisp bread make of rye; and even a gluten free crisp bread-- all staples on my pantry shelves. When they start to run low, I go to Ikea and stock the shelves yet again.  A must on any Swedish party table, gravlax, the traditional thin sliced salmon, was served cold and with a light sprinkling of fresh dill.  I sliced tomatoes and cut dill & fennel from the garden and sprinkled it over the top with some kosher salt; boiled potatoes were drained, with sour cream, sea salt, white pepper, dill, and butter stirred in while still hot; and I even made Swedish Meatballs, making both the meatballs and the sauce from scratch, the sauce being something I had only done with a mix prior to today. It turned out perfect!  The secret?  You MUST find Gjetost cheese, and I was able to find some a few weeks ago in our local Fry’s market.  You cook the meatballs in a pan, remove them, add a bit of beef broth and bring to a boil, removing the yummy brown bits from the bottom of the pan, add sour cream, grated Gjetost, a pinch or 2 of allspice, some freshly chopped dill, white pepper, and salt to taste and pour it over the meatballs. So delicious, and don’t forget to serve them with lingonberry jam, also an Ikea staple.

I also cooked some brats, cut them into bite size pieces and put a little sauce made with lingonberry jam, Dijon mustard, and a little water to thin it over the top.

Vegetables were then needed. I sliced 2 cucumbers and covered them with seasoned rice vinegar, dill clippings , sea salt and some whole allspice with a little water to dilute and put them in the refrigerator. I am so delighted to be able to walk outside, barefoot with a pair of scissors, and clip fresh herbs, greens, and even pick a tomato or two from my organic garden, that I have to pinch myself to make sure it's all for real!  On to the beets. No descent Swedish buffet would be without this traditional fare.  A can of beets was drained, a little seasoned rice vinegar sprinkled on, and put into the refrigerator to chill. That should do for the vegies.

Next on the agenda, some open faced shrimp sandwiches. Spread with a mixture of cream cheese and Swedish sweet horseradish sauce, then some fresh greens from the garden, butterflied cooked cold shrimp, and a slice of cucumber and then sprinkled with a bit of fresh dill, these are served at homes across Sweden. When we were there, both Annie Runesson (our cousin Bo’s mother), and Marta, another cousin, served these to us when we visited, along with delicious home made cookies—finskapinners, a butter cookie cut into rectangles and sprinkled with coarse sugar granules. No matter what age, it seems the Swedish women basically make their own cookies to serve to guests, and they are fantastic. Now this was in the country, so I'm sure in the cities they are purchased, but we didn't have anything but home made, and these women were in their 70's and 80's!  It is unheard of not to serve food to guests coming to your house in Sweden, along with good strong coffee!  That last tradition delighted Roy, as he loves strong black coffee. I accuse him of not liking coffee unless it removes the enamel from your teeth!

Last but certainly not least, dessert. I didn’t have time to make the Finskapinners or Agg Oust, so filled some little phyllo tart shells with lemon curd with a dab of lingonberry on top, and a plate of crispy ginger snaps on the side.  Quick, easy, delicious and believe me there were none left at the end of the meal!

So the table was set with plates of delicious cold foods, the hot foods were kept in the warmer on the counter, and an array of beverages and ice set on the table. Flowers, candles, and a table runner I had purchased in Sweden on our 2nd trip, were all the table needed.  Guests arrived, and an afternoon of food, fun, conversation, laughter, jokes, music, and celebration came together.  The best things in life are always friends, family and food...the 3 Fs!!  Next year I promise I'll plan ahead, and invitations will be sent early. There will be more people to enjoy the celebration and we'll dance the pagan night away!

Fish Pudding

1 ½ lb. cod chunks or fresh whole cod cleaned and skinned

5 c. rice porridge (previously cooked rice with milk)

5 eggs          1 c. milk      1/2 t. ground allspice     
1 t. fresh dill, chopped fine

Butter...approximately 5 T.       White Pepper       Salt

Cook cod in salted water just til tender. Cool and flake into large chunks.

Mix rice porridge, beaten eggs, milk, allspice, dill, salt & pepper. Gently stir in cod. Put into large casserole well greased with butter. Dot top with butter generously. Cook in 350 degree oven until heated through and browned on top.

CHERRY RUM PRESERVES

4 pounds dark sweet cherries (can be frozen)

1 pound granulated sugar

¾ cup dark rum

Prepare six 8 ounce jars

Wash, stem and pit the cherries

In a heavy saucepan, combine cherries and sugar and cook over low heat for 1 ½ hours. Watch carefully and stir often. You need to cook until you see them thickening quite a bit. The time depends on the juiciness of the cherries, altitude, etc., and I had a little trouble getting it to set to had to recook it to get it to gel. You could also add pectin to the mixture and thus not have to worry about it not setting up. Remove from heat; let cool 5 minutes and stir in rum.  Pack cherries into prepared jars. Cover and seal. Process in boiling water bath for 10 minutes.

Store in cool dark place for 1 month before using.