Tall Tales from Kansas

men in well worn hats

Lately when I go to the market I enjoy watching the people as much as I like shopping for produce for the week.   Everyone is happy.  Excited to start the weekend.  I rarely run into a grump. 

It's not every week that I see clapping and dancing but I'll take it.  Anytime.  

It's not just little girls who enjoy the market.   Men in well-worn hats like it too. 

And farmers.  All the farmers seem to enjoy the market.  This is one of my favorites.   I love the care he takes in bundling and displaying his produce, and he can always answer my questions. 

I haven't decided for sure what I am going to do with 2 pounds of carrots but I'm sure I'll think of something.  

the simple pleasures to be had at home

Chris's famous pancakes with sliced bananas and a side of bacon + harvey + yard art restoration + cookbook perusal = my idea of a good weekend.

Pickled cucumbers + flower arranging + an outstanding end-of-the-day sun going down is like icing on a 3 layer cake with lemon curd filling.    

The value of the simple pleasures to be had at home can never be overstated. 

if what you want is a margarita ALWAYS use Megan Wallace's recipe

The next time you get fixated on the idea of a pineapple margarita, let me give you a word of advise.  Before you squeeze 14 limes, get out your margarita glasses, assemble supplies, and look up 15 different pineapple margarita recipes on line...

... if what you want is a drink with pineapple juice, make a French Martini.  I made one for myself today.  To erase from my mind the substandard pineapple margarita of last night. 

If what you want is a margarita ALWAYS use Megan Wallace's recipe which is easy and delicious - 1 can minute maid limeade, 1 can tequilla, 1/2 can triple sec, 1/2 can beer - mix it all up in a pitcher and serve it over lots of ice.  Salted rim if desired. 

Even though my pineapple margaritas were not up to par, Chris's chicken tostadas were divine.  Masterful even. 

He pickled some red onion but we used lettuce instead of cabbage and of course chopped avocado along with cilantro and cojito cheese on top.  Seriously delicious, in case I didn't already say that.  

if I was going to be in 2nd grade next year

Recently, under the cover of semi-darkness, I snuck out of the house early to check on the geese.   The sunrise was a bonus.  I like a good sunrise.  I love a sunrise that signals the beginning of a play day.  

The low down on the baby geese is they are getting big.  The number of feathers they have is increasing exponentially, and they like unfurling their wings.

If it's possible, their flippers are getting longer and all of them, except one, has the adult markings on their heads and necks now.

It has been a delight walking down to the pond on a regular basis to see what they are up to.  I've been talking to them.  Telling how much I will enjoy seeing them come back again next year.  I'm pretty sure they are listening.

If I was going to be in 2nd grade next year and had to write a report on how I spent my summer, watching the baby geese grow up would figure very prominently in the story.

on a deck overlooking the ocean or in a cabin way up in the mountains

Yellow = butter and lemon and eggs.  Plus sunshine and flowers and finches at the feeder.   

Yellow is summer.  So are the lemon cherry scones below. 

They are my favorite scone recipe for summer.   When I eat them I imagine myself on a deck overlooking the ocean or in a cabin way up in the mountains.  Big mug of coffee in hand.  Thinking about how I should spend this glorious wonderful summer day.  If you haven't tried them yet, you might want to give them a whirl.   Recipe is here.  

many problems can be solved by thinking

This week I started my facetime sketchtime session with my sister with the "hello" warm up.    It involves writing hello hello hello hello, over and over and over and over.  As many times as you want.  Using whatever writing implement you see fit. 

I like the "hello" warm up because it is uncomplicated AND it doesn't have any S's in it.  I don't like to write S'. 

Once that was done I moved on to trying to draw a flower.  With a micron pen.  Using small lines for shading.  I kept going until I was fairly certain I could not make it any better.  Then I took out the watercolors.  And there it was.  On the page.  Unsettlingly dissatisfying for some reason.  I told Mary Ann I was just going to keep thinking, and she told me "many problems can be solved by thinking".   So I mixed up a nice red orange color and painted it all around the flower and found I liked it much better.   

Then I worked on this butterfly for a few minutes.  I did not paint around it with reddish/orange paint because it didn't need it.  Not yet. 

Next I worked on letters while Mary Ann told me all about the Swedish travel journal she was making.   I pretended not to be jealous and told her I was glad I wasn't going because I don't like writing S's and it would hard to make a Swedish travel journal without any S'. 

Next up - figuring out how to write Sunday on this page.  With an S.  That I like.  I wish Pam was here right now.  She would write Sunday on this page if I asked her real nice.  She makes killer S's.   

sweet onions, sour cherries, and bitter greens

Are you wondering what I am doing with all the swiss chard I am buying each week at the market?  If you are, read on.  If you are not, look at the pictures until you get to the end. 

Last year I was seriously enamored with cooked greens with eggs. 

This year I have gotten bolder.  With the encouragement of Molly Katzen.

She taught me that sweet onions, sour cherries, and bitter greens combine to make a deliciously unexpected side dish for any grilled meat and as well as a perfect lunch all on it's own.  I followed this recipe except I used all swiss chard instead of a combination of greens and  dried cherries because that is what I had. 

I have made this 3 times already this summer.  It's a keeper.  If you are making it for more than 2 people remember how much the green's wilt down and get more than you think you will need. 

On the kale and quinoa front, I am up to salad variation #4.   One bunch kale, 1/3 cup quinoa cooked according to package instructions, a can of mandarin oranges drained, chopped up pickled jalapenos to taste, and a few sprinkles of feta or goat cheese.  Stir that all around and then top it with the orange vinaigrette  from Ree's orange and kale salad.  This salad holds up great all week with the dressing and the oranges on it.   I remain deeply under the spell of the kale and quinoa combination.   If I start adding chia seeds to anything someone come over here and arrange an intervention. 

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better together

midwestern modesty

In keeping with my premise that it is vitally important to know a great coffee spot in each and every section on the map, I present to you Second Best Coffee - 328 West 85th Street in Kansas City.  There are 4 essential things you need to know about this java spot. 

#1  They have a barista who is a perfectionist - he remade my coffee because he wasn't satisfied with how it looked the first time. 

#2  An exceptionally fine preparation of my Gibraltar.  Smooth and dark without being bitter. 

#3  A small pastry case containing baked goods.  Not too little and not too big, just the right size - so as not to overwhelm with too many choices.   And in that case ... was this sour cherry pop tart from Heirloom Bakery.

#4  I love that the name describes their philosophy about coffee, and it was clearly on display during the preparation of my drink.  "Second Best is not about self-deprecation, but a way for us to acknowledge and pledge that tomorrow's coffee will clearly make today's Second Best".

This was truly an enjoyable coffee experience.   I feel that the sour cherry pop tart accompanied by the Gibraltar is likely the very best combination to be had there.  However, I do not want to be hasty in my judgement.   Therefore, I am making it my mission to return and consider other pastry selections to accompany the Gibraltar.  Stay tuned.     

a Lego building demo

You know it's going to be a good day at the market when you simultaneously encounter a running curly-headed boy, fabulous flowers, and kohlrabi in the first 17 seconds after you arrive. 

Add to that blueberries, carrots, and cherries and you are well on your way to the best day at the market so far this season.

Then, just when you think it couldn't possibly get any better, you see the cutest boy in all of Lawrence Kansas doing a Lego building demo.  

Followed by one of the zinnia merchants holding a puppy who wants to lick your hands and is as soft as soft can be when you pet him. 

Finally, on top of all that goodness, when I got to my car this fella was parked right next to me.  He did not appear one bit tempted to jump out of the back of his vehicle.    I on the other hand, wanted to kiss him all over his sweet face.  But I refrained.  Training that exceptional should be respected. 

P.S.  Happy Fathers Day to all my favorite fathers out there.  You know who you are. 

some go up and some go down

There's a bumper crop of coneflowers growing up on top of the rock wall in the backyard.

Some have thick petals and some have thin.  Some go up and some go down.  Some petals are swirly and some are totally gnarly.

I like them all.  No matter the shape or the size.  If you live where the summer is hot and dry, and you want something that will bloom during the dog days of summer, plant a few of these. 

an amazing shade of green

If you have never been to Kansas, and you have an idea in your mind what it looks like, and that idea is flat and boring, you have been laboring under a false impression.

The flint hills of Kansas are one of the most beautiful places in the world.  Right now they are an amazing shade of green because of all the rain we have been having.  The blue sky and the cool clouds aren't too bad either.  Thanks to Chris who captured all the photos in today's post during our road trip last week.

with the astilbe it's really a two for one

While the hollyhocks are looking good and the poppies are emerging, at this time of the year it's the quieter parts of the garden that deserve our respect. 

Those plants that come back year after year and fill in the background and the foreground and the middle ground so all the other stuff can shine. 

Hostas, ferns, astilbe, and grasses.

With the astilbe it's really a two for one.  Great foliage before and after the emergence of the lovely flower.  

On a sadder note, I report the loss of the weeping cherry out front.  The tree guy said the weeping cherries in our area took the dry winter very hard and are not doing well.    It's being removed this week and will be replaced in the fall when it's a bit cooler.   I had 10 great years of beautiful blooms from that tree.  It's hard to ask more than that of a plant.  

cake is now being served at tall tales headquarters

This week when I started gathering, cracking, separating, sifting, beating, folding, baking, melting, blending, and frosting, I could not have anticipated where all these steps would lead me. 

See this?  This glossy, luscious, delectable looking cake?  It was DRY.   As in not moist.  Which led me to do something I have never done in my entire life.  I threw almost an entire cake away.    Angie would strongly disapprove.  But the thing is, when you make a cake that is not delicious, and you are not satisfied, you will keep eating trying to get satisfied.  Which leads to a waste of calories and me still wanting a tasty treat.     

So I did what any calorie-conscious person would do.  I started over.   I realized that my cake pans are 9" not 8" and decreased the baking time by 7 minutes, plus added an extra 1/4 cup of sour cream and 1 T of butter to the batter. 

Oh, I also frosted the sides the second time.  Not that this had anything to do with cake #1 being dry.  I did it because Chris wanted to know "why didn't you frost the sides?" the first time around.   Him.  Who rarely eats sweets anyway. 

These changes yielded that moist, tender, crumb that is not heavy like a carrot cake but is springy and light and 100% satisfying. 

I have tested it thoroughly and it meets with my approval.  I've got the plates and forks out.  Coffee is brewing, the kettle is on, and I have a fresh half gallon of milk in the refrigerator. 

Cake is now being served at Tall Tales Headquarters. 

P.S.  That is killer fudge frosting.  So easy and so beautiful.  Photos below of recipes if you are so inclined. 

get your face painted and then go eat ice cream with your boots on

A couple more things that you need to know about the Smoky Hill River festival and then I promise to get off the topic.  Until next year anyway.

You can get your face painted and then go eat ice cream with your boots on while you are there.   Sharing with your sister is optional.

They have hand mirrors available so you can be sure your purchases are going to look just right.  

Holding hands (no matter your age) is important so you don't get separated from your family as you try to navigate the dizzying selection of culinary treats. 

There are benches scattered around for resting if you need a break from the crowd.  

You are surely going to be inspired to come home and make something after attending the festival.  For example,  I am pretty sure I can figure out how to make a bicycle tire sculpture if I put my mind to it.   Chris has been placed on notice.  In the event that I require assistance. 

And if he is not too busy working out how he is going to "retire to" his next career as a mini-donut stand operator.      

the guy from the local beer dive you used to frequent in college

The reason you go to the Smoky Hill River Festival in Salina Kansas on the second weekend in June is for the amazing art work.  Pottery, paintings, jewelry, and parrots made from wrenches. 

And yes, it is held in a lovely park filled with decorated trees with plenty of shade.  Grandpas on stroller duty appreciate shade as do young girls with their water bottles and polka dot socks. 

I like seeing all the artists almost as much as I love looking at their work.

You can also count on getting some tasty vittles and listen to live music while you search the crowd for familiar faces from when you lived here thirty years ago.   If you are really lucky you might spot the guy from the local beer dive you used to frequent in college that you thought was ancient 30 years ago but clearly was about the age that you are now.   Sigh.  

Looking good Frank, looking good. 

Ann was hit with a 15 minute sneezing jag

Saturday morning, under cloudy skies, we pulled out of Douglas County in the early am headed west.  Destination - the smallest of the Kansas State Parks. 

Out in Ellsworth county, past Brookville, off highway 140, around avenue K, between 25th and 26th roads, we found it.    Mushroom Rock State Park. 

The larger sandstone boulders on top have eroded at a slower pace than the softer rock beneath the boulders, resulting in the mushroom shape.  

We saw none of the reptiles or colorful lizards we read about but we did encounter numerous mosquitoes and Ann was hit with a 15 minute sneezing jag as we left.  We had the entire place to ourselves.  Perfect for wandering around and trying to imagine what the pioneers traveling on the Smoky Hill Wagon Trail thought when they came upon the mushroom rocks. 

The cows in the area found us way more exciting than the rock formations.   

she is 9 years old, has red hair, and gets on restriction a lot

If you have not had the pleasure of meeting Starla Claudelle yet, allow me to introduce you. 

She is 9 years old, has red hair, gets on restriction a lot, and lives in Cayuga Springs, Mississippi.   You can read about her summer of figuring out some stuff about life, and family, and people in general in Whistling Past the Graveyard.   Go request it at your library now.  I surely and purely do believe you will thank me for this.    

it helped hide my dirty windshield

Point and shoot mornings between May 27th and June 8th on my drive to work.

 "Orton-ish" effect added in Picasa.   I thought it helped hide my dirty windshield a bit better.  The world puts on a pretty good show this time of year between 05:55 and 06:05 am.  With or without the addition of the effects. 

how we hate it when birds fly into windows and get stunned

Sunday afternoon after I staked the hollyhocks, took photos of cicadas, and made a bouquet out of the ground cover that is growing like crazy in my swampy back garden, I called my sister for our weekly sketch and dish session known as face-time sketch-time. 

We talked about peaches and home-made pizza and how we hate it when birds fly into windows and get stunned, and then she told me she was going to make me a new journal to draw in because she had too many new ones and thought I might like one.  At least I think that's what she said.

Warning:  this is not really what starlings look like and is not a suitable substitute for the Audubon Birds of North America Field Guide.  But you probably already knew that. 

softer, semi-spicy nuggets of goodness

Several of you mentioned you had never heard of roasting radishes.  Me neither.  Until I ran across it on line.  And had to try it.  I rinsed them, cut off both ends, halved them, sprinkled on a bit of olive oil, salt, and pepper, and put them in a 425 degree oven for 15 minutes.  Roasting time depends on how big they are and how brown you like them. 

The roasting calms down that peppery crunch and turns them into softer, semi-spicy nuggets of goodness with a touch of sweetness. 

While I had the oven on I threw the beets in there for roasting too.

I now  have 2 jars of deliciousness in my refrigerator that can be added to salads this week. 

Last night I topped the red leaf lettuce with roasted beets, red peppers, and mushrooms then got crazy and threw on some dried cranberries.  Tonight I used the rest of the romaine and red leaf and added roasted radishes, the left over sauteed sugar snap peas, a sprinkle of Gorgonzola, and some raisins.

These are farmers market salads.  Anything goes.  Raspberry or balsamic vinaigrette.  Whatever you have on hand. 

The cauliflower above was roasted after tossing with olive oil, cumin seeds,  and a sprinkle of red pepper flakes.  Then I tossed it together with some chopped up kale.

I also added  1/2 can of black beans and dressed it with a vinaigrette of olive oil, rice wine vinegar, lime juice, a garlic clove, 1/4 tsp of cumin, 1/4 tsp of salt, and a squeeze of honey.  If you add some goat cheese and cashews you won't be sorry.  

I hope this is making you want to head to your farmers market this coming weekend and buy stuff you have never tried before and experiment!

Gosling alert!

A quick update to let you know that I continue to check on the goslings regularly.   They appear to be getting plenty of rest, are eating the prescribed amount of grass, continue to perform like champs in their swimming maneuvers (baby geese have very big flippers), and .... from what I can see, they have started to sprout feathers!

The adult geese continue to amaze me with their diligence.  Always watching over the developing baby geese.    

I have no idea when they are going to be able to spread their wings and fly but boy I will miss them.  Happily, from what I read, they return to the same spot every year to lay their eggs.   Oh joy. 

in a very hot skillet with some olive oil, salt, and pepper

When I zoomed out of the house, headed to the market, on Saturday the sky looked like this. 

Which meant I put the petal to the metal and proceeded to race the rain downtown.   It ended in a tie.  Big fat drops hitting the sidewalk when I jumped out of the car.   Which meant the camera stayed in the car.  But I did not.  I had plans.  Plans that included produce.

Red leaf lettuce for salads.  Radishes for roasting.

Cauliflower and kale for a new spin on lunch this week.

Sugar snap peas because I had never bought them before.

Chioggia and golden beets for roasting.

Two bunches of chard because last week I only bought one and I forgot how much it wilts down.

A dozen eggs because they were arranged so nicely in the carton.

And of course peonies.  Because life is short. 

I am going to give you the details as the week progresses on everything I make.  So far, I have sauteed the sugar snap peas in a very hot skillet with some olive oil, salt, and pepper.  Divine.    It is one of life's mysteries that I have never made them before. 

spread over the years by the wind and the birds

Red Husker Penstemon was photographed in May and June under blue skies, gray skies, in the rain, close up, farther away, before they were fully opened, early in the day, and after I got home from work.  Photographed endlessly, in all their simple splendid glorious glory. 

Everything you see here started from one plant given to me by a friend when I moved in.  It has been spread over the years by the wind and the birds.  If you don't want it somewhere it's easy to pull up.  A lazy gardeners friend for sure. 

I have dug it up and sent it along to other friends gardens too.  Dottie, I will be sending a pot home with you when you come out next.  No Nebraska fan should be without it. 

what is so needed and so very hard

Did you all read Sheryl Sandberg's facebook post about her experiences of grief since her husband died a little over a month ago?   I stand in awe of her ability to so eloquently express her thoughts about her loss AND what she has learned about grief in such a short time. 

So many of us need help when it comes to knowing what to say and do around someone who has experienced death.   I admire Sheryl Sandberg's recognition of the need to be vulnerable with her co-workers when they did not know how to respond to her grief.  I also empathize with her need to close down at times in order to keep it together.  

Mostly I am grateful for this open and honest perspective that provides some very practical advice.  One of the sweetest things someone did for me after Angie died was to simply say "I am so sorry" and push a bag of M&M's across the table to me.    The hardest reaction for me to understand were those people who likely did not know what to say, and so said nothing at all. 

Thank you Sheryl Sandberg for being able to do what is so needed and so very hard.  

 

on one of the 3 days that it did not rain in the month of May

Just in case you think the only things I have been doing around here lately are related to the garden, and growing things in the garden, and buying things that other people grow in their gardens, think again.  I have also been opening things I get in the mail that I order from etsy, like this lovely piece by Tina Jensen.  

I also uncovered the "big bird of the patio" in the basement where he had been recovering from a severed head that was re-glued a while back, and he has now been restored to his rightful place overseeing stuff out back.  On the patio. 

I finished knitting (and blocking) this cowl that I haven't had the stamina to put on and properly photography. 

I sat outside and enjoyed this pour over on one of the 3 days that it did not rain in the month of May. 

I painted a wallpaper rose during FaceTime SketchTime last Sunday.

And, I shared a cupcake for dessert before lunch with my friend Joan.   Good habits are made to be repeated.   Don't you just dig that super groovy plate shape? 

Wait!  One more thing!  These strawberries got cooked with a spot of sugar and lemon juice before they could go bad because I HATE throwing out anything I buy at the farmers market. 

I would appreciate knowing what you do with your strawberries if you can't get to them lickety split before they go bad.  Do any of you just freeze them?  Then turn them into strawberry bread in the dead of winter?

a nice Italian lady who lived next door

The tomatoes have been planted for exactly 16 days now.   Maybe a bit earlier than last year, if memory serves correctly, which it often does not.  As for they specifics on the plants... because it performed so well last year, we bought a "celebrity" again, and since we also needed to experiment with something completely different, we selected a "pink girl".  It's supposed to be low acid.   I'm not sure what that really means in terms of flavor.  I guess we're going to find out.   

It amazes me how quickly they grow.   There are already some blossoms starting to appear. 

If you have tomatoes it only makes sense to plant some basil.  I wish there was a nice Italian lady who lived next door that made smoked buffalo mozzarella.  If there was, I would give her tomatoes and basil and she could give me cheese and we could have Insalata Caprese every night from August until first frost.  

better together

After looking at these gnarly beauties for a while Saturday morning, I ended up soaking, roasting, peeling, chopping, and throwing them into a bowl with kale, quinoa, raisins, and some Gorgonzola cheese. 

I then shook up a vinaigrette that consisted of olive oil, white wine vinegar, lemon juice, a clove of garlic, minced fresh dill, salt, and a touch of honey. 

I poured it over everything and gave it a toss and tucked it away in the refrigerator until Monday night.  Then I took it out of the refrigerator , unsealed the 30 year old Tupperware, and had me some dinner.  

I ain't gonna lie to you.  There were some barbequed ribs on the side.   I didn't want to make Chris feel bad by not eating the ribs he made.  I'm telling you though, this salad is good and filling.  I used a whole bunch of kale, not quite 1/2 cup (before cooking) of quinoa, a handful of raisins and the same with the cheese.  I will have enough for a side salad with dinner for the next two or three nights.  Quinoa improves the sometimes too coarse consistency of kale.  It's like peanut butter and jelly.  Each good on their own.  Better together. 

I poured a cup of coffee, got out my vegetable bible, and the planning began

Hats and jackets were the order of the day on Saturday.   The damp and cold did not deter the  shoppers (or the vendors) at the farmers market.  

We laugh in the face of cold and rain when there are things like peonies and beets to be had.  Not just any beets.  We are talking red, purple, and golden beets.  A beet trifecta. 

I might have gone overboard this week.  I brought home kale, chard, golden beets, green leaf lettuce, strawberries, and the sweetest head of broccoli you've ever seen in your life. 

As soon as I put it all away I poured a cup of coffee, got out my vegetable bible, and the planning began.  This is one of my favorite things about the farmers market.  Thinking of new ways to incorporate fresh local produce into our eating habits. 

I have no idea if it's really "healthier" to eat locally grown foods, but in my mind it is.   

fearlessly pouncing

The Harvey boys demonstrate the strategic maneuvers that go into hunting for lizards.   It involves looking, listening, waiting, stalking....

and of course fearlessly pouncing... at just the right moment.