Archives for February 27, 2012

Eden

February 27, 2012 by Leave a Comment

Long ago I had a pet–

sort of.

I was four, or five

or six.

Can’t remember which.

Memories tightly squirreled in the coin purse of my mind.

Only known to me

I thought,

but just perhaps

my parents were aware

that she was there

and they indulged me.

Or maybe not.

Who knows what lurks in the minds of parents?

She lived beneath

a marbled flagstone.

One of many

which formed

the garden path.

Halcyon days idly spent, when I dreamt sweet dreams.

Basking in the warmth

of that flattened stone

barely moving

rarely leaving

patiently she waited.

For me.

Giddy with anticipation for that secret place, my private space.

A brandished stick

to scoop her up

and as she dangled there

I’d draw her

wriggling body near.

Curiosity?  Excitement?  Or was the enticement–fear!

As I stared

into those hooded,

blinking, slanted eyes

I was mesmerized.

The seasons passed…

Spring came again.

Purple crocus bordered stepping stones after winter’s thaw.

I searched for her.

Where had she gone?

The flagstone

from it’s earthen place

uncovered.

Behold!  A dried, transparent shroud discovered.

Farewell, oh halcyon days.

(And yet, perhaps…?)

Jan Chapman

February, 2012

 

Filed Under: Poetry

Chimmie’s Mashed Potatoes

February 27, 2012 by Leave a Comment

I do believe my children were practically teenagers before they were notified that potatoes actually GREW—they didn’t just come out of a box.  Sure beats the peeling, boiling, etc., of spuds and no one knows the difference. 

Ingredients:

1 Box Betty Crocker Potato Buds (cook according to recipe on box  (the entire box.) Also add to the water/milk –1/2 tsp. garlic salt, 1/2 tsp salt and freshly gr. pepper

Take off stove when recipe is completed and immediately FOLD in:  DON’T BEAT WITH MIXER

1 8 oz. package softened Philadelphia Cream Cheese.  Mix completely and then followed by:

3 beaten eggs-mixing quickly so the eggs don’t ‘cook’.

Heap into one or several baking dishes (depending on how many you want to serve.)  Dot some butter over top, and sprinkle with a little paprika.

Cool completely.

When ready to serve, bake at 350 degrees for about 45 minutes.  (All ovens are different—may only require 325 degrees.)

This freezes so well.  Just tightly cover, then place in zip-lock bags and freeze.  when ready to serve, bring to room temperature and bake accordingly.  This recipe may also be microwaved.

Filed Under: Vegetables

Doctored-Up Sauerkraut

February 27, 2012 by Leave a Comment

One of the great things about this recipe is that it can be spooned into zip-lock bags and frozen.  It keeps forever!  (Well, almost.)

One or two bags of Willy’s or Boar’s Head Sauerkraut. (Rinse out the bags and use that water also.)

Pour into a big pot and add—I DON’T EVEN MEASURE—YOU GET THE IDEA:

Catsup, caraway seed, Applejack Brandy, Brown Sugar, sauteed and drained loose sausage (just enough for a small amount of flavor.)

Simmer, covered until kraut is tender–about an hour and a half.  Cool completely, store in zip-lock bags and freeze.

Pairs so well with beef brisket, or any kind of pork, and Chimmie’s mashed potatoes. (Recipe for mashed potatoes under ‘vegetables’.

Filed Under: Vegetables

Guacamole

February 27, 2012 by Leave a Comment

Ingredients:

4 or 5 dark, ripe avocados

 2 garlic cloves, 2 or 3 jalopenas-finely minced

Juice and zest of 3 or 4 limes  (try my hint of freezing lime juice and zest in advance in ice-cube trays.)

2 cans chopped chilis, well drained and chopped fine

1 or 2 bunches green onions, minced—green part also

3 or 4 plum tomatoes—seeded and finely chopped

1/2 C or more FRESH cilantro–chopped fine

Salt, pepper,  cumin, cayenne pepper to taste

Technique:

Scoop out the avocados and mash by hand, leaving fairly chunky.  (Chunky is best!)

Stir in all the other ingredients, and if desired 1 T  EVOO

When well mixed, mound in bowl, sprinkly with more cilantro and place an avocado seed in the middle.  Cover and refrigerate. 

Best if served the same day, and goes great with LIME-FLAVORED tortilla chips

Filed Under: Appetizers

A Few Good Things to Keep in Freezer at All Times

February 27, 2012 by Leave a Comment

Frozen rounds of carmelized onions

Take leftover orange juice, lemon juice or lime juice and pour into ice-cube trays and freeze.

The orange ice-cubes can be placed in champagne flutes with champagne for instant and frosty cold Mimosas

The lime ice-cubes can be added for instant guacamole (recipe under “appetizers”.)

The lemon ice-cubes make for an instant lemonade

A cooked and ready-to-serve brisket, for instant company (recipe for brisket under “meats”.)

Little zip lock bags of sauerkraut freeze oh, so well, and go well paired with brisket or pork. (Recipe for ‘doctored’ sauerkraut under “vegetables”.)

Filed Under: Miscellaneous and Helpful Hints

Pumpkin Cheesecake Pie with Gingersnap Crust

February 27, 2012 by Leave a Comment

This is especially good around the holidays!

Preheat oven to 325 degrees

Place 1/2 C pecans , 1/2 C sugar,  and 1 C gingersnaps, broken up (about 20 to 30 gingersnaps)  in a food processor and zap until fine.  Remove to a bowl and pour in 5 T unsalted melted butter.  Stir untill all are combined and press mixture into bottom and sies of a 9 or 10 inch pie dish.  Bake in oven for 10 minutes and remove to cool.  Leave the oven on.

In a large bowl, beat 1 lb. cream cheese, softened and 2/3 C packed brown sugar intil soft and well blended.  Stir in 1/2 C sour cream and 1 C canned pumpkin.  Gradually beat in 3 eggs, one at a time, 1 1/2 tsp. ground cinnamon and a pinch of ground clove and ground ginger.

Place the pie dish on a baking sheet and pour the filling into the pie dish.  Bake in the middle of the oven for approximately 45 to 50 minutes or until filling is barely set.  Remove from oven and let cool on rack.  Decorate top with pecan halves.

Filed Under: Pies and Cakes