Congratulations to Lauren

Our oldest granddaughter graduated from high school a few days ago.  One of my gifts to her is a book of pictures we gathered in a photo session in our back yard.  As she went from porch to path to pond and I stopped to receive images of her, I was taken back to times when her running, skipping, dancing feet took her home from first grade to an after school snack in my kitchen.  Blessings for the path that lies ahead, Lauren! 

Homegrown Flavors

In spite of the severe draught in Texas this spring, we are managing to harvest an abundance of tomatoes, peppers, and herbs.  Even if  I didn't cook with them, they make a beautiful still life, and are as pretty as a bouquet of  cut flowers to sit on the kitchen counter.  My current favorites are Gypsy peppers and Cherokee Purple tomatoes but I use herbs in almost everything I cook.  I love the several varieties of basil for pestos, and adding brightness to the flavor of pasta sauces, soups, and roasted meats.  Rosemary is the herb known for remembrance, so I won't forget all the ways I use it, too. Herbs thrive in our hot summers if we don't over water them, and that is certainly not a problem this year. We have plenty of different mints, too, and give cuttings to anyone who will take them.  A sprig of mint in iced tea, or as a smoothie ingredient is refreshing.  A delicious way to include mint is in a the following recipe..

                                             Citrus Salad with Mint Sugar

• 3 grapefruits
• 4-5 large navel oranges

• 1/2 cup fresh mint leaves
• 1/4 cup sugar

Cut peel and white pith from grapefruits and oranges. Cut between membranes to release segments. Combine fruit in large shallow bowl. (Fruit can be segmented 1 day ahead. Cover and refrigerate.)

Place mint and sugar in processor. Using on/off turns, blend until mint is finely chopped, occasionally scraping down sides of bowl. Sprinkle mint sugar over fruit; serve. (adapted from an Epicurious.com recipe)

Focus on Foccacia

The previous posts clearly show I like making bread and my family likes eating it.  Without thinking twice, I can tell you the all time favorite any of us would name.  Years ago I found a recipe for Focaccia Bread in a Southern Living magazine which was attributed to Eva Royal from Evening Shade, Arkansas.  I have used her recipe with success, changing size of loaf and what I put on top of it according to how I will use the bread and which herbs are currently flourishing in the garden.  We love the taste of sundried tomatoes, so I add more, plus garlic and Kalamata olives.  I also occasionally use whole wheat flour for part of the flour requested.

 Foccacia is kin to pizza, with almost as many ways to dress up. The main differences are toppings and the thickness of the dough.  Traditionally, once the dough has risen and been punched down, it is shaped and dotted with  indentations that catch olive oil and salt as they are drizzled on before baking.  These little reservoirs are wonderful catchments for chopped fresh basil and rosemary or oregano and chives plus a generous addition of kalamata olives. The fresh herbs contribute texture and delicious flavor and fragrance.

My daughter in law Kristen helped me make dozens of dinner roll size loaves for a family celebration last year.  We have made them into sandwich buns which can also be stuffed with fillings.  But most often, we make two rustic rounds that disappear very quickly.  You will love it, too.

10 pieces of sundried tomato (1/2 cup or more, according to your taste)
1/2 cup boiling water
1 cup milk
2 Tablespoons butter
31/2 to 4 cups bread flour, divided
2 packages active dry yeast
2 Tablespoons sugar
2 teaspoons salt
1 large egg
1/2 cup chopped fresh chives
4 cloves chopped garlic
1/4 cup olive oil
1/3 cup shredded fresh basil
1-2 Tablespoons chopped rosemary, stems discarded
1/2 cup Kalamata olives, roughly chopped
optional:  1 Tablespoon chopped fresh oregano. 
(if you don't have fresh herbs, remember that 1 teaspoon dried herbs can be used to 1 Tablespoon fresh)

Add tomatoes to boiling water in small pan and let stand for 30 minutes.  Drain, reserving liquid.  Finely chop tomatoes and set aside.  Stir milk and butter into reserved liquid and heat until temperature reaches 120 to 130 degrees.

Combine 11/2 cups of the flour with yeast, sugar and salt in a large bowl.  Gradually add liquid mixture, beating at low speed with electric mixer.  add egg, beat 3 minutes, stir in tomatoes, garlic, chives, and enough of the remaining flour to make a soft dough.

Turn dough out onto a floured surface and knead for 5 minutes.  Put dough into a well greased bowl, turn to grease top.  Cover and let rise in a warm place free from drafts for 2 hour or until doubled in size.

Combine herbs and olive oil in small dish.   Punch dough down.  For round loaves, divide in half and shape each into a 10 inch round.  For sandwich buns, divide into 12 balls, and shape into 3 inch rounds.  Place on ligtly greased baking sheets; flatten slightly, curving fingers to poke little wells into the dough.  Brush with half of the herbs and oil, sprinkle olives,  cover, and let rest for 10 minutes.  Bake at 350 for 15 minutes, brush with remaining herbs and oil and bake an additional 5 to 10 minutes or until lightly browned and the loaf sounds hollow when tapped.  Cool on wire racks.

This has never lasted long enough for me to photograph!

Good Eats

I am not just borrowing from Alton Brown's Food Network TV show title...the kale, onions, broccoli, squash, turnips, and broccoli arrived on my kitchen counter this week after I picked up my CSA (community sustainable agriculture) share from Home Sweet Farms in Brenham, Texas.  Along with tomatoes and herbs from my current garden production, we indeed have good eats.  So far I have made a roasted beet and swiss chard salad,  roasted the turnips and cooked a medley of squash and onions. Tonight we will have Zuppa Toscano using the kale and more onions along with spicy Italian sausage and  potatoes. This recipe is modeled after Olive Garden's tasty soup by that name.

                                         ZUPPA TOSCANA



1 lb ground Italian sausage (we like hot and spicy, but you may use mild)

1½ tsp crushed red peppers

1 large diced white onion

4 tbsp bacon pieces

2 tsp minced garlic
10 cups water

5 cubes of chicken bouillon

1 cup heavy cream

1 lb sliced small red potatoes

several leaves of kale...more if you like


Brown Italian sausage and crushed red pepper in soup pot, drain and refrigerate. In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft. Mix the chicken bouillon and water, then add it to the onions, bacon and garlic, bringing to a boil. Add potatoes and cook until fork tender. Add cream and heat through. Stir in the sausage and kale to heat.

Buon Appetito!
                      

Baking Bread

I love making bread from scratch. The kneading and punching are therapeutic, and the results are always gratifying.  The family favorite, Focaccia, with its dimpled surface brushed with olive oil and sprinkled with sea salt, olives, and fresh herbs from the garden might get made 2 or 3 times a year .  A few months ago, a gift from Jeremy and Michala arrived:  a shiny white bread machine that takes all my time honored ingredients and literally gives them a new twist.  I will still bake bread the old fashioned way occasionally to keep my kneading knack, but this is really fun!  I have not purchased bread at the grocery store since I tried it the first time!  Part of the fun is picking which bread to make next.  I have made Banana Oatmeal Bread, Honey Wheat, Egg Bread, and am working my way down the list of rye breads.  So far, we vote Russian Black Bread and Black Forest Pumpernickle our favorites, but Dill Rye and Sauerkraut Rye were delicious, too. I made a sweet bread with mangoes and one with flaxseed.  It is amazing to pop the ingredients in, get it started and wait for the tantalizing smell of homemade bread to fill the kitchen.  Nutritious ingredients, no preservatives, and endless variety.  I have shared my kitchen with alot of appliances that have only occasional use, but this is one that keeps its place on the counter.

Harvesting Bok Choy

Maddie and Jordann hunted Easter Eggs this weekend, but they also helped their Dad harvest the late Bok Choy crop in our garden.  Now I am hunting recipes to add to our family favorite, Bok Choy salad tossed with sunflower seeds, almonds, and toasted Ramen noodles drizzled with a spicy soy vinaigrette.  This is not a vegetable that freezes well, so we will share some as well as having stir fry and trying bok choy kim chee.

This year, the girls have their own vegetable and herb garden at their house so stay tuned for more "girls in the garden" pictures.

Palette of Tomatoes

A favorite gardening project, growing tomatoes has taken wings the last couple of years.  Not only are we growing more tomatoes, but most of them are heirloom varieties.  I am intrigued with being part of  sharing history and story.  Heirloom vegetables are grown from seeds passed down by many generations in a family and shared.  Last year, our family voted one heirloom our all time favorite.  It is one of the very first known "black", or deep dusky rose colored tomatoes, and is called Cherokee Purple. It was named in 1990 by. Craig LeHoullier  , who received seeds of an unnamed cultivar in the mail from J. D. Green of Tennessee. Mr. Green indicated that the "purple" tomato  was given by the Cherokee Indians to his neighbor "100 years ago".

We love the color and taste of this tomato, and enjoy thinking about others who have liked it enough for over 100 years to share it with others and save the seeds.  We have at least 2 dozen tomato plants.  Some of the other heirlooms are named Black Plum, Brown Berry, and Purple Russian.  Did I hear you say you thought tomatoes were red?

Invitation

I read in home and garden magazines about creating different spaces in the garden that are like different rooms.  Our garden has a variety of plants and paths that lead to herbs and vegetables, roses and fruit trees, flowers and vines.  Then there are what we call our "sitting spots".  A small table and chair, benches, stone walls, and tucked into the shady background here, child size chairs with cushions for the little girls who call us Papa Joe and Granmary...our invitation to come sit awhile.  There is so much rushing about and working to mark the next thing off a list.  The sitting spots call us to just be, doing nothing but breathing a prayer of gratitude for garden beauty.

In Love with Lavender

 Spring cleaning has not happened yet inside my home, but we have been hard at work Spring Cleaning the garden.  Pruning, wood-chipping, composting, tilling, mulching, cleaning out all the debris left in winter's wake and making room for new growth has resulted in sore knees, aching backs and glad welcome for the return of a palette of greens and rainbow colors.  As we put in fresh herbs, we picked plants for flavor, color and fragrance.  I learn more and more about herbs, and use them many more places than my kitchen herb bed.  We plant several different kinds of lavender for foliage and fragrance, as well as their lovely stalks of bloom.  There is English, Spanish, and French lavender, Godwin's Creek lavender, and Fern-leaf lavender.  I have a number of recipes which use lavender. We use it to make potpourri, and have made salves and tea.  Our few plants bring us joy, but on my list for "someday" is a visit to the lavender farms in the Texas Hill country.  If you are traveling near there in the next few months, be sure to visit and tell me all about it.  The Unlikely Lavender Queen:  A Memoir of Unexpected Blossoming, would be perfect reading for your trip!
                                                
                                                 http://www.blancolavenderfest.com/

Texas Bluebonnets

One of the most beloved gifts the month of March brings to Texans is the lavish spread of bluebonnets along the sides of highways and neighborhood roads. As historian Jack Maguire so aptly wrote, "It's not only the state flower but also a kind of floral trademark almost as well known to outsiders as cowboy boots and the Stetson hat." He goes on to affirm that "The bluebonnet is to Texas what the shamrock is to Ireland, the cherry blossom to Japan, the lily to France, the rose to England and the tulip to Holland."

Although seeds have been taken to grow in other places, the two predominant species of bluebonnets are found growing naturally only in Texas and at no other location in the world. When I was growing up in East Texas, we watched for the first bluebonnets, usually accompanied by other Texas wildflower color, especially the complimenting colors of Indian Paintbrush and Crimson Clover.

I don't have a Stetson, can't ride a horse, and cowboy boots make my feet hurt. But I am glad to be a Texan, and love bluebonnets as much as the lady bugs on these I photographed just down the road.

In Gratitude

March 25, 2011: The redbuds are blooming, and I am remembering a grandmother's birthday. She has been physically gone from me for 34 years, but she is part of me and will always live in my heart and in the way I live my life. Mary Clyde Curley Terrell was born on this date in 1887 and lived until just weeks short of her 90th birthday. She loved me lavishly, taught me much of what I know about taking care of home and family, the gifts of hospitality and gardening. Her faith in God never waivered, throughout years of growing sons and a daughter (my mother), during which she endured the tragic death of her first son at age 13, loosing home and household to a fire, working ceaselessly as a farmer's wife to "make do". She never drove a car, did not have indoor plumbing until she had to move from her home to a small apartment when she was in her 80's. But she knew how to spread her table with a white cloth and gather flowers in a jar and make fried chicken Sunday dinners for her preacher and our family. She made patchwork and crazy quilts from clothing scraps that are still kept and passed on. She knew how to give a skinny litle girl good night kisses and tuck her into a feather bed. She made tea cakes and cornbread and chow chow. Near the end of her life on earth, sharing a room in a small nursing home, she saved her morning snack cookies and wrapped them in a napkin so she would have something to offer me when I came to see her. I saw the face of God in her face and felt His hands in hers. Thank you, Grandma. I am your namesake. You do live on, not just in me and in my sons, but in their children. I see the Redbud trees and greet another Spring, a precious reminder of ongoing life.

Grace Upon Grace

When family and friends gather in our home for a meal, we hold hands and say grace. My earliest memories include my Daddy’s quickly murmured prayer of thanks. My grandfather could hardly be understood the words ran together so fast. I cannot remember the exact words used, but I remember their bowed heads and their humility, and their gratitude for simple food. I do remember the words were the same every time, spoken with a cadence I did not hear in their voices at other times. Through all the years of my own marriage and family, in many different places and situations, that early example and teaching prompted gratitude and recognition of God’s presence at our table. I am grateful for those early influences. When I have cooked a meal for two or twenty, I love that moment when the work stops, hands reach out, blessing is asked on people and the food we share. It feels right to express our connections to God and each other in this way.
G.K.Chesterton reminds me that all the things on my list for today may be marked for significance in the same way.

"You say grace before meals. All right. But I say grace before the concert and the opera, and grace before the play and pantomime, and grace before I open a book, and grace before sketching, painting, swimming, fencing, boxing, walking, playing, dancing and grace before I dip the pen in the ink."
- G. K. Chesterton

So, thank you,God... for these plants and the earth in which I place them. Thank you for the book I read and the person who wrote it. Bless the person who will use these towels I am folding. Bless these words as I write them. For these and all your bounty, I give thanks. Be present at our table, Lord. Be here and everywhere adored.

Fragrance

“One should garden for the nose, for the eyes will take care of themselves.”
Robert Lewis Stevenson

So soon after pruning, some of our antique roses are loaded with buds and blooms. The first blooms surprised me, almost as if saying "Fooled you!" Commonly called Butterfly Roses, Mutabulis rose bushes leap high and wide and announce that they are back. These single petal roses change in hue as the bud opens, so that at any time there are usually pink, yellow, dusky rose, and apricot blooming at the same time like a swarm of butterflies covering the bush. Like all old roses (antique, or "found") they have a distinctive but unique fragrance that I can identify with my eyes closed. Breathe!

Maddie's Redbird

After we saw a cardinal in the tree in our back yard last week, Maddie drew a picture for me. Thanks to the technology of scanning, email, and blogging, here is her gift for you to enjoy, too.

"Grandparenting is a gift between two people at opposite ends of their journey."
~Judy Ford

Mother's Music

The title may suggest lullabies, but these photos tell a different story. This music is from a collection of sheet music my mother, Opal Terrell, used when she was sweet sixteen and a very sassy seventeen! The young men who vied for her attention brought her music instead of candy or flowers. On several pieces she has written their names. Eventually there was only one who brought her music: Howard Teal, my Daddy. He asked her father if he could marry her and was given permission only if they would wait until she was 18. Opal celebrated that birthday on October 20, 1931, so on December 28, 1931 they drove over to a neighbor's house. The preacher from their little Baptist church was having Sunday dinner there, but he came out to the car before they could get out and go in, so the ceremony took place in the front seat of a Model T!

When I turn the yellowed pages and play the lilting melodies, I remember Mother's hands at the piano, Daddy's grip at the wheel of his pickup truck, and the way they held hands for over 50 years of marriage.

The music plays on.

French Knots and Daisy Chains

My mother and grandmother taught me to embroider by the time I knew how to read and write. I have some of the iron on patterns, colorful skeins of thread, and needles that they used when they embellished clothing, table linens, and pillowcases, like this one that I still use for my favorite bed pillow. It has been washed so many times it no longer needs the ironing they once would have done before carefully folding it and its mate (pillowcases were always done in pairs). The thin cotton is so soft and worn it is in danger of becoming kept instead of used. I love running my fingers over the blue flowers with their bumpy french knot centers and remembering how swift and deft their fingers were as they threaded kneedles, loaded embroidery hoops and began piercing with the needle, pulling it up at just the right spot, drawing out the thread, knowing which special stitch would achieve the right effect. There were feather stitches, blanket stitches, and feather stitches for borders and trims, but those used to bring the pattern lines to bloom were the ones that fascinated me. Running stitches, chain stitches, daisy chains and french knots brought the designs alive. I have enjoyed similar needle work: crewel, cross-stitching, and have loved crocheting and knitting. All of which I owe to those two women who were patient enough to teach me.

Valentine Trees and Treats

You are right.  I did not pack away all my Christmas stuff.  This tree was a lovely woodland bird tree with strips of music from the Carol of the birds tucked into the branches, along with birds of every feather,  acorns, and tiny red glass berries.  I removed the music strips and tucked in red tissue paper hearts for this Valentine tree.  Appropriately, a photo of me and my Valentine (married for over 47 years now) is in the background.

  This transition from December to February has grown from simply keeping out a few red candles to multipurposing several holiday decorations.  Another tree with heart has stayed in my dining room.  This tiny tree,  a teacup tree with smaller hearts added to miniature teacups and my late mother-in-law's collection of tiny spoons, sits on- what else - a tea tray.
                                                                      Today, I am decorating Valentine cookies to add to the heart shaped basket.   Happy Valentine's Day!   

                                            

                                              

Learning Something New

While browsing blogs this week I came across a post which introduced me to a new art form. I never heard the word Zentangle before much less made one, but after checking some guidelines and looking up a few tangles, here is the result. In its simplest description, a Zentangle is a deliberate doodle in which you paint spaces with patterns. It is sometimes called yoga for the brain. Now that I have tried it with the materials I had on hand (a sketch pencil and fine tipped pen) I plan to shop for supplies and practice some more. Mine are obviously beginning attempts, but that is one of the plus points for these 3 1/2", one of a kind squares of line drawing and pencil smudges: no right or wrong! It is hard to do just one!

http://zentangle.blogspot.com

Let it Snow

February has ushered Winter right to our front door. We woke this morning to howling winds and plummeting temperatures. Predictions are for snow before the end of the week, and a hard freeze every night this week. I went outside to cover some plants, moved others inside, and came back in even more thankful for the warmth and shelter of home. I think Bella just opened one eye and agreed with me.

Putting It All Together

I love introducing good people to good food.  That is one reason I am cooking soup one Wednesday night a month for over 50 people.  Our weekly church suppers give me a chance for a favorite meet and greet.  This week we will have Mexican Chicken Stew, served with cheese quesadillas and greens tossed with apples, walnuts, and apple cider vinaigrette.  With help from loving family and good friends (many hands make light work), the large steaming pots of stew will warm a cold evening.  Even better, as we gather around tables to enjoy eating together, hearts are warmed, too.  As I  put on my favorite apron, and begin to chop and simmer, putting it all together - I stir with a spoon that belonged to my father who, with my mother, ran a small cafe in a bus station in East Texas. 

When the soup is ready, I will ladle it into bowls with a ladle that he also used in the cafe. He put delicious foods together, and had customers who came back time after time for his home style cooking.  My earliest memories include aprons and spoons and feeding people.  I enjoy new recipes, new kitchen tools, and new opportunities to cook for others, but I will always love using Daddy's old spoon and ladle.

Making the Gifts Last

When our temperatures threatened to drop significantly below freezing a few weeks ago, we stripped our pepper and fall tomato plants and brought the harvest inside to add some flavor to our winter soups and omelets.  The tomatoes obliged by ripening a few at a time.  Habanero, Jalapeno, and Gypsy peppers were beautiful in bowl or basket, and have been welcome heat!  Only a few remain, and I find myself counting them and thinking they are almost all gone.  I am keeping a gratitude journal this year.  So I will write that I am thankful for the gifts my garden has given me.  Long past the time the plants have withered and faded, the fruit they produced nourishes and delights us.  Our lives can be like that too.

Packing the Christmas Dress

When my mother was growing up, they never put up the Christmas tree until Christmas eve.  All the festivities and celebrating came after Christmas.  They  celebrated the 12 days of Christmas beginning with Christmas day.  Now that we decorate our and trees much earlier (ours is usually done on Thanksgiving weekend) we have longer to enjoy our house with its Christmas dress on, but I still don’t like to take anything down until Epiphany.  As I pack away ornaments and manger scenes, I remember that I am not putting away the Christ-light.  Nearly 30 years ago I wrote about “undecorating”. 

The mantle seems lonely without the little manger scene.

The house looks plain, bereft of red and green.

The tree is down, the front door bare.

No wreath or garland festooned there.

Our mailbox no longer yields its daily harvest of cards.

The lights and Santas are gone from all the yards.

We packed away the manger scene,

But not the shine of the star!

For His new birth within us, no time or season can mar.

Because He was born, we have Christmas.

Because He died we have life.

Because He lives we have new years

No matter what serves us with strife.

We thank Him for peace and for promise.

We thank Him for love and for sight.

We thank Him for meaning and purpose.

We live to show darkness the Light.

Definitely older, hopefully wiser...I sing along to Andrea Bocelli's Christmas album, allow a few tears to fill my eyes, and am aware that the gifts of Christmas continue.

A Fresh Pot of Tea

I

I believe in enjoying Christmas gifts right away!  This amazing tea flower opens as a fresh pot of tea is brewed: fragrant, lovely, delicious!  I would never have known how beautiful this could be if I had not opened the present, looked inside the box,  removed the strange little ball of leaves, placed it in the tea pot, and added the boiling water.  Without taking the illustration too far, allow me to say this may be a lesson for our new year.  Let's open our gift, learn all we can, believe beyond first sight,  use what we have received,   and be astonished at unexpected beauty.  Here's to tasting  2011~