Tall Tales from Kansas

when I did not wax poetic for so long about the file cabinets in my brain or my theories about a good life

I heard a line today from someone about how it is easier to recall memories that are unhappy while sometimes the good ones glide by and are lost.  I wonder if that is so. Maybe?  I know I can recall with absolute clarity various incidents when someone has "done me wrong".  I could recount very specific details to you, even years after the fact. 

Wouldn't it be great if we could go in for a mind cleanse? A procedure of sorts where you could isolate things you would rather just forget about... if only you could let it go. Think about the space that would provide for your good memories to breathe and emerge renewed, with greater color and depth.  

I am forever on the path of trying to look for the good in the everyday, thinking this will lead to a more peaceful, satisfied life. It's just so darn easy to get tripped up by things we can't do a thing about. At least not in the present moment.  

Now this Brookie, pictured above, is something I do have control over, that is simple and delicious, can be eaten in several sittings and I am pretty sure when I recall it in years to come it will have grown even more epic in flavor and pushed some bad stuff out of my head.

It's kind of an example of more is more. A sharp contrast to last night's post when I did not wax poetic for so long about the file cabinets in my brain, or my theories about a good life.  In case you are wondering, the Brookie is an unusual combination of a crisp chocolate chip cookie, a deep, dark, moist chocolate brownie, and cream cheese frosting all rolled into one attractive package. It's available from those Chonky fellows at the Lawrence Farmers market. I think we have 4 or 5 more markets until the end of the season in case you were wondering. 

making a pumpkin pie on October 3rd because you can

I made a pumpkin pie this weekend. Because I could. Because last year I only made one all season and a certain balancing out was called for. Pumpkin pie is one of my very favorite desserts. Starting way back when I was a kid and I got in trouble for sticking my finger right in the middle of the pie because I just couldn't wait. What was I thinking? Oh yeah, that I needed a taste right at that exact moment and nothing was getting in the way. I have always known my mind when it comes to food. 

It's nice being an adult and being able to decide to make a pumpkin pie on October 3rd just because you want to,  and YOU are in charge of all things pumpkin. 

If possible, I am getting better at making crust. Mostly because I feel less intimidated. Using the food processor helps. As does getting used to your recipe. Aunt Lois I do hope you are watching me, and smiling with approval,  from your corner of the collective universal consciousness. 

There was a time when my favorite pumpkin pie had a crunchy pecan topping on it. These days I just like a creamy texture that stands up on it's own, with plenty of good flavor, but not overwhelmed by any one spice. I have been using America's Test Kitchen recipe which calls for sweet potatoes and fresh ginger. See photo at the end of this post with the recipe. 

The filling is cooked first, then pressed through a strainer, which is a little bit fussy but worth every ounce of effort expended. 

This pie is thick and I like it equally well with or without whipped cream. 

Just put it on a plate and let me have at it, so I don't have to stick my finger in it and risk getting in trouble. I erased from my mind any punishment I incurred for that infraction. It's possible there was none. That's the way I am choosing to remember it, that Angie understood my need and just let it go. 

Happy October everyone.  Which one of you wants to volunteer to come over and root around in a few boxes in my basement and find that Halloween banner that goes on the mantel? The reward will be a piece of pie with your choice of beverage. 

what would you guys have done with them

So here are the sand hill plums from Saturdays market. The ones the farmer warned me would NEED sugar.  As soon as I got home I popped one in my mouth after rinsing and ... oh lord he wasn't kidding! Sour doesn't even begin to describe the pucker factor.

But in the spirit of perseverance, and channeling my inner CHOPPED chef persona, I decided to make a syrup. Why not?

Easier than jelly and a perfect accompaniment to greek yogurt or oatmeal/quinoa topped with bananas and flakes of coconut - a fruity/tart replacement for honey. 

It may be good on ice cream or a vanilla custard - I haven't tried that yet. Or, what about a nice thick piece of toast with ricotta cheese, blueberries, a sprinkle of chopped toasted walnuts and a drizzle of sand hill plum syrup? 

I did make a refreshing cocktail with apple vodka, plum syrup, and club soda. It wasn't the best cocktail I have every made, but it was also by no means the worst. Further experimentation is needed. If you have some sour plums you need to use, here is what I did. They were put in a pot and covered with water, brought to a boil, let the skins burst, mashed them up a bit, let them cool, and strained them. This left me with 2 cups of strained plum liquid to which I added 2 cups of sugar, that was brought to a boil, cooked down a bit, skimmed the top and poured in jars. 

Tell me what you guys would have done with them? I am dying to know. 

I fully intend to do my part to support it

In Douglas county, where Lawrence is situated, 56% of our population has been vaccinated against COVID-19 and our vulnerability level is rated as "low". For this reason, and because I have been been fully vaccinated, and because no one would have been able to stop me... Sunday, I went to Alchemy Coffee on Massachusetts street. It re-opened this weekend to my great delight and I fully intend to do my part to support it.  

I sat at my favorite seat by the window, looked out at the passers by, sipped on my latte, listened to the music, enjoyed the snippets of conversation that floated my way intermittently, and reveled in the feeling of the world being normal, for me, in this exact moment. Because that's what we have to do don't you think? Grab on to each moment for what it is before something else changes?

I might have also got a piece of key lime pie to go. For dessert after dinner. Because they had it, I haven't tasted it previously, it's supposed to be sublime, I want to put my money where my mouth is in terms of supporting them, and what if things shut down again soon and I don't get the chance? Life is short, I am on the "live fully" page. 

This is the perfect place for you to come and sit after the walk through old west Lawrence I told you about previously. You don't have to get pie, but why wouldn't you? 

Helpful link: Alchemy coffee

 

It is now fully lodged into the summer of 2021 morning porch beverage rotation

MY latest seasonal refreshment comes courtesy of the NYT summer cooking section. I find it best served in a tall canning jar with a lid. Because it just seems better that way. Why? I don't know. Why does anything taste better in a canning jar? Because it seems nostalgic? Because you have to do something with all those jars? 

Here's the REAL truth... when you are loading up your hands with a Vietnamese Iced Coffee, phone, iPad, matches to light the candle, and journal to take out to the front porch and you believe it is important to do it in one trip (who doesn't) and you also need to unlock the door, having a lid on your beverage is super smart. Trust me on this. 

This iced coffee drink is sweet, creamy, and boldly satisfying. The good thing is if it's too sweet for you, just add some more coffee. If it's not sweet enough, spoon in some more sweetened condensed milk. 

The other great thing is when your glass is empty, you can walk right inside and get a refill. Or a half a refill. You are the boss of your refill requirement. It might also be good with a sprinkle of cinnamon, or some cardamom?

About 10 or so years ago (can it really be that long), Sister and I went over to Jeanette Sclar's house in Kansas City for a garden tour and she made us one of these. I've never forgotten it, but didn't think to try making one myself until the recipe in the NYT last weekend triggered that taste memory. It is now fully lodged into the summer of 2021 morning porch beverage rotation. 

Joan's narrow escape from a carbon monoxide incident

Behold the Fraternite. My cocktail before dinner last night with the Quails at Aixois. It's the perfect summer aperitif, citrusy but with a touch of sweetness, cold, light, refreshing... made up of pear and ginger liqueurs, lime, simple syrup and sparkling wine.

We sat outside on the patio, where there were twinkling lights, the occasional soft breeze, and wonderful smells wafting out of the kitchen. The Quails have been going back and celebrating all the birthday dinners that we missed during the pandemic. In person. Together. 

Each item on the menu was evaluated, selections made carefully... I started with the Gazpacho, topped with a sliced avocado and a drizzle of olive oil. Smoothly blended, cool, perfectly seasoned, accompanied by baguette with butter and my drink. I could have stopped there, but did not.

We discussed Joan's narrow escape from a carbon monoxide incident, whether Nancy should have purchased a new pair of Gizeh's versus having the bed and cork replaced on her 12 year old pair, and there was discussion about our days working together and how we recognized then how good we had it. A large portion of the conversation near the end of our dinner was of course about WHERE we should go next. I wanted to come back to Aixois again next month, but realize the expansion of our repertoire is important. 

You may expect that I will be reporting back in July about the culinary delights we encounter on our next outing. 

Chris believes in making them every year

Although St. Patrick's day has come and gone, I would like to report that we continue to enjoy shamrocks and shortbread here at Tall Tales Headquarters.

As soon as the weather warms up a bit, the shamrock will head out to the front porch. The cookies on the other hand, will be long gone by then. There simply is nothing better than a crisp edged, buttery, firm/chewy center, shortbread cookie. Period. End of story. 

P.S. I love that Chris believes in making them every year. 

P.P.S. recipe below if you are interested. 

eight lovely, warm, crispy, soft, nutty, scones

The toasted oat, maple/nut, scone above came about recently because of snow. Glittery snow. 

Which of course made me think of sparkly sugar.

And it was all downhill from there. 

Oats were toasted with pecans, chopping was done, an egg was mixed with cream and milk, my hands got all sticky, a mess was made.

But at the end of all that, there were eight lovely, warm, crispy, soft, nutty, scones. 

Which make a fine breakfast on their own, but can also be joined by mangos and blueberries with greek yogurt on the side. The coffee is not negotiable, though in a pinch tea would also be perfect. 

Delicious right to the last crumbs. Which of course were eaten as well. Then the dishes were done. 

If you are not a fan of a glaze on top, it is not required. 

They freeze well. Recipe below if you are interested.

I make these and lemon cherry scone once every few years. These in the colder months, the lemon cherry in the spring or summer. I like to imagine sitting outside at an English cottage garden when I am eating them. To be able to dream is a wonderful thing. 

Click on it to make it bigger. 

 

a sturdy, farmhouse cake, with a tart lemon flavor, moist crumb, and buttery undertones

Yesterday, when our temperatures dipped into the single digits, and it was generally unpleasant outside, we tucked ourselves in, cozied ourselves up, and stayed put.

There was this lemon meringue slab cake to make and heels to turn. No matter that the only color of reinforcing yarn I have is not a perfect match for these socks. It will remind me in years to come that I made them during the depths of winter in a pandemic and "made do". 

I haven't made socks in a year or so. It does make me feel especially clever when these non-intuitive aspects of knitting are accomplished successfully. 

There was also a ZOOM early birthday celebration for Chris and Ann. We each made our own cheeseboard, opened a bottle of wine, discussed exercise programs and ring lights and a new gluten free bakery, played the intitial game, and decided that this was a perfectly acceptable way to celebrate.

But back to the cake. It has been calling my name since I saw the photo on the magazine.  

It did not disappoint. In fact, it exceeded my expectations. A sturdy, farmhouse cake, with a tart lemon flavor, moist crumb, and buttery undertones. The meringue is life-changing. I do not believe I am overstating that. This recipe will be my new go-to meringue for Aunt Mabel's chocolate pie. It is thick and smooth, slightly sweet but not overbearing, the perfect consistency, it sticks to your lips when you take a bite causing you to lick them repeatedly as you murmur "mmmmm". 

Recipe enclosed in link above so you don't have to take my word for it. 

light and lemony but not too tart

End of December sunset, captured by Chris.

Today the most productive thing I did was to practice making a French 75. To be sure the recipe didn't need fine tuning before tomorrow night (it did not). Chris and I will be spending a quiet New Years Eve at home, like we do every single year. But that is no reason not to have a special drink and toast.

I used this recipe because it called for Cognac and I just happened to find a bottle in the back of my liquor cabinet the other day when I was looking for brandy for a peanut butter brandy alexander, which is another story for another time. This recipe is lovely. Light and lemony but not too tart, bubbly and festive. It goes quite well with a nutty Spanish manchego and smokehouse almonds if you happen to have those on hand. If not, popcorn is perfect. 

The first time I had a French 75 was at Il Centro, a Kansas City "original" restaurant. A few years later I had one at Cafe Provence, another restaurant unique to Kansas City. Every time I sip one, I recall the friends, food, aromas, laughter, and overall ambiance of those times. A perfect reason to select this drink to bid farewell to 2020 and hello to 2021. Even though my friends will not be with me, I carry them with me, in spirit. 

it's more salty than sweet, but still a little sweet

As you will recall, at Tall Tales Headquarters, Chris is in charge of meal planning and preparation. Especially for the holidays. This year we are breaking from tradition and Beef Wellington is on the menu for December 25th. I might have mentioned that it sounded like it would be good. Possibly, I even suggested he fix it. In a way that made it seem like it was his idea of course. 

Just to be clear, I will be in charge of the Brussels sprouts, and maybe a salad on the side. Plus, I saw a recipe for Ritz Cracker Shortbread the other week that I could not stop thinking about. Ritz Cracker shortbread? I know, ridiculous.  Who needs that? 

Except it turns out maybe I do? 

Recipe above in link, but basically ritz crackers, powdered sugar, a stick of butter, and a teaspoon of kosher salt. All pulsed in food processor, pressed in pan, pricked with a fork, and baked.  

Unexpectedly, it's more salty than sweet, but still a little sweet. If that makes sense.

It pairs very nicely with a glass of champagne. But it's equally good with that last few sips of a bold red for dessert. 

Here's what I'm doing with it. On Christmas Day, around 3pm I am going to make us a heck of a charcuterie board with cheese, salami, grapes, almonds, dried apricots, cornichons, a bit of honey, mustard, table water crackers, and Ritz Cracker shortbread for that extra little bit of zing.  It is perfectly crisp, melts in your mouth, and doesn't fall apart in your hands.  As Andy Griffith would say "good cracker". 

get out your holiday napkins and something salty to go with

Thank you "half baked harvest" for this recipe for a creamy coconut White Russian. 

I have no clear memory for why I have coconut rum in my liquor cabinet, but this drink is the reason that it will stay in there as a staple.  

I followed her recipe to the letter... except I did not make the simple syrup as suggested and instead used a plain simple syrup (equal parts water and sugar) I already had on hand.  I also substituted half and half for the coconut milk that I didn't have. I stirred it all up with a cinnamon stick and left it in there for garnish as well. I found this combination of cinnamon, coffee, and coconut to be very equally balanced. 

Lordy, this is creamy and smooth. The perfect after dinner cocktail OR, if I may be so bold, the perfect cocktail for the next ZOOM holiday get together you have. 

Please get out your holiday napkins and something salty to go with. Tell your friends ahead of time so they can each make one for themselves too.  

P.S.  Ann Mulvenon we are having these at our house as soon as it's safe for you and Dan to come over. To celebrate your "Thriver" recognition, and just because it is that good. 

which may be a first in the history of this blog

You have probably consumed all of your holiday leftovers by this time, but if there is still some stuffing hiding in your refrigerator, you may want to try a "Leftover Holiday Salad". Yes, Chris looked somewhat askance when I told him I was making this, ELEVEN days after Thanksgiving. He has a more delicate constitution than I and is not a proponent of the "if it smells ok, it's ok" rule, which I follow. 

So the key ingredient is your leftover stuffing which should be cubed and placed on a cookie sheet (sprayed with olive oil) in a 400 degree oven for 15-20 minutes. Key ingredient #2 is dried cranberries that you are going to pour some red wine vinegar over and get a quick pickle on them. Twenty minutes is plenty of time. 

Rest of ingredients are variable - I used chopped romaine, chopped smoked turkey, some roasted broccoli, chopped apple, and a few walnuts. All of this in whatever ratio works for you. Dressing was leftover from the Thanksgiving slaw - 1/3 cup vegetable oil, 1/4 cup apple cider vinegar, 2 T maple syrup, 4 tsp. dijon mustard, 1/3 cup finely minced red onion, 1/2 tsp kosher salt.  Mix it all together and let it sit while so flavors mix nicely. This was an excellent dressing which I will make regularly for dressing any kind of greens.  

I am already planning to make a pan of stuffing in February sometime, just so I can make croutons out of it. They really are that good. This salad has superseded my previous favorite way to use leftovers which was the toasted bread, cream cheese, turkey, cranberry sauce, sandwich AKA the cranky turkey.

Thus concludes the leftover post, which may be a first in the history of this blog, and is rightfully filed in the completely mundane category. Please feel free to share your dirty (or not) leftover secrets in the comments. 

an ode to pie

In case you were wondering, which you probably weren't, but pretend like you were, because I want to tell you about it. The thanksgiving pumpkin pie was very good.

The crust was not soggy or underdone, but nicely browned through and through. Crust is important. 

There was just the right amount of filling. It was not flat, nor did it overflow the crust and create a mess in the oven. There was a proper mouth-full in every bite. 

This pie was gently seasoned with fresh ginger, cinnamon, and nutmeg. It was not "spicy", nor was it bland. Not too sweet and it did not leave me wanting anything different. Whipped cream is of course optional. I find myself liking a bit of it these days. 

Finally, the texture is not rubbery or too soft. It is not a pudding nor is it a flan. It's a perfect creamy smoothness that can stand on it's own, yet melts in your mouth. Thank you for listening to me wax poetic over one of my very favorite things about thanksgiving. The PIE. 

Which brings me to my VERY favorite thing about thanksgiving... the hike in the morning. Even though we cancelled our family dinner, we did hike with family in the area. Outside in the sun and 40 degrees, it was nice to say Hi after so many months. 

A good hike before the meal makes me feel virtuous. It gives me license to indulge myself with no guilt. Tom and Jan have volunteered to find the Christmas Day hike for us in the Kansas City area since there will be no big family gathering for that either. It's a great way to see family with much less risk of passing the virus between us. 

For entertainment, after dinner, Chris and I watched Grumpy Old Men, our first "holiday" movie of the season. I do hope the rest of our list turns out to be as entertaining as this was. Light and amusing, it required neither heavy thinking or Kleenex. Though at the very end when they showed out-takes of Burgess Meredith running one scene over and over, I did laugh till I cried. 

who's making what this year

This was my recent "scouting expedition" for a turkey day hike. We haven't hiked at the wetlands before on Thanksgiving. Something new is always fun. The potential for getting lost (highly unlikely) always adds an element of excitement to a hike. 

Plus the golds and blues are sure pretty right now. Who among us doesn't need a reminder that the world remains a beautiful place.

Wearing my new gore-tex lined shoes for trail walking, I got adventurous and took a few turns off my "usual" route. My reward was a lovely view of the river and an alternate way to the lotus ponds.

Which are of course looking very different right now. As are the cattails below. I happen to think the dried lotus pods and the burst open fluffy appearance of the cattails are just as interesting in every phase of their life-cycle. 

I just read that the shoots and rhizomes of cattails are edible. But I am going to pass on looking for a recipe for them to add to the turkey day feast. Speaking of... who's making what this year? Let me know if your family favorite should bump something off my menu which includes: turkey, cornbread dressing, mashed potatoes/gravy, thanksgiving slaw, some other green vegetable (maybe), cranberries, rolls, and pumpkin pie. Just because there are only 2 of us is no reason to diminish the celebration. 

halloween napkin optional, but highly recommended

My halloween started with a walk by the light of a very full moon in the west which gave way to a lovely sunrise in the east. Temps in the mid 40's, light breezes, the thought of 3 days off ahead. I'll take all that over a bucket of candy anyday. 

Especially when you are making baked pumpkin oatmeal for breakfast.

With lots of warm fall spices that get toasted along with the oats and pumpkin before baking. 

Then topped with pears, apples, walnuts, greek yogurt, and a drizzle of bourbon syrup. Coffee on the side. 

Halloween napkin optional, but highly recommended. 

There was also a lovely art ZOOM with sister, Sharron, and Joyce with a surprise cameo appearance by Dottie. While they all sketched I worked on my napkin scrap creation. There is much satisfaction to be gained from moving squares of fabric around in different configurations.

Topics of conversation included, but were not limited to the following:
Bicycle safety, why "family standards" are always the preferred recipes at the Thanksgiving table, and our unanimous agreement with the idea that "the world will be saved by beauty".  

I hope you spent your All Hallows' Eve in an equally satisfactory manner. 

P.S. I could not resist one more shot of the pumpkin oatmeal from a different angle. 

the apples are tender and juicy, the topping crunchy and not too sweet

Because fall is almost as much about apples as it is about pumpkins, let me remind you that apple crisp is the cousin of the apple pie. The gentler, easier to get along with cousin. That needs no special handling. 

If you are not serving this pretty quickly after you bake it, take 10 seconds and warm it in the microwave before you put the ice cream on the side. It's worth it. The apples are tender and juicy, the topping crunchy and not too sweet. 

Recipe below if you are interested. It's equally delicious if you make it gluten free or just use regular flour and regular oats. 

when fueled by the flavor of pumpkin

While scrolling through Instagram this week, I came upon this: Monarch Coffee Sweet Potato Latte

I should have prefaced the link with a warning - LOOK AT YOUR OWN RISK. Because ever since I laid eyes on it, I can't get it out of my mind. The description has wormed it's way into my brain. "The Sweet Potato Latte - brown sugar, sweet potato, clove, espresso, and milk. Garnished with a torched nutmeg and vanilla marshmallow". 

I got a sweet potato latte monkey on my back and no matter how many leaves I roll in, or loaves of pumpkin bread I make, or mums I buy, or Halloween crack (candy corn and cocktail peanuts) I eat, I fear it will not be satisfied until I get myself there.  

In the meantime...

... there was this.

Which was darn good and tasty, with a cup of regular Joe on the side.  I have taken to making my pumpkin bread in a bundt pan because it cooks more evenly than in a loaf pan, where the ends seem to get over done, while waiting for the middle to catch up. One large, one small. Perfect. 

The lesson I learned today is that a cooking spray, used with a heavy hand, works as well, if not better than a liberally applied layer of crisco for greasing a bundt pan.

It is also much easier to clean afterwards. A quick clean up is important on a Saturday morning, at the end of September, when fueled by the flavor of pumpkin, I am ready to take on whatever comes my way. 

Helpful links: Pumpkin Bread Recipe

do not worry if they don't look like the picture

Plans to make a tomato corn pie this week were pushed aside when I saw a recipe this week for apple dumplings.  Not that tomato corn pie, which would be for lunch, is in any way similar to a baked apple dumpling which is clearly for dessert. Except that they both involve making crust and take a bit of time. 

The recipe is for 8.  I cut it down to 2. Which means 4 servings, because unless you are a marathon runner or a teenage boy, you can't possibly add all those calories to your day.  Take my word for it, 1/2 of a dumpling is plenty. 

I have never made a baked apple before, which means I hadn't cored an apple with the intent of leaving it mostly intact. It was easy. Except Chris kept watching me because he was sure I was going to stick the knife through my hand or cut off a finger. I did neither. 

As of this writing, the fate of the 2 extra mini crusts is unknown, but I will think of something. 

These are not hard to make by the way, though if you are not a crust making expert, you may curse a bit as you get the apple's wrapped. 

But it's very do-able, especially if you grab some waxed paper to roll it out on, then use that to help shape the crust around the apple. Do not worry if they don't look like the picture. 

Because the bottom line is, they eat like the picture.

Especially with a bit of vanilla bean ice cream.

I parceled them out into individual ramekins to be heated up as needed... for a very tasty, tender, gooey, carmelly, apple-licious treat. 

sigh. moan. freeze most of them.

At least 10 years ago, I made some ginger cookies with an orange/gingery cream frosting sandwiched between 2 spicy, crispy on the outside - soft on the inside cookies. It could be that I made them a few times. Then somehow I didn't get back to them. Until this week.

I don't think I'll wait so long in between batches next time.

My brother tells me that it was in fact HE that gave ME the recipe. But I am pretty sure he doesn't have the original recipe that was torn out of the February 2008 Oprah Magazine. And if he did he wouldn't admit it. 

Ginger, molasses, cinnamon, and cloves are perfectly paired - none overpowering the other. 

This is not a fussy cookie to make, mix, chill, roll, sugar, flatten, bake.

Cool, frost, sandwich.

Stack, photograph, sample.

Sigh. Moan. Freeze most of them.

Especially if you are a household with mainly just one sweet eater. In pandemic times, bringing treats to works just isn't a thing.  

P.S. They are really excellent when eaten frozen.  Kind of like brownies are. And key lime pie. and... and... and...

Helpful links:  

cookie recipe

 

on a mission to keep the classics alive

Sometimes, after a Saturday night hamburger, Hawaiian macaroni salad, key lime pie, three glasses of red wine, dinner party for two at home, I like to take myself over to the worship service where the big bells ring and the stairs are plentiful. 

This walk is also good after Chris makes fajitas, we drench avocados in lime juice, fix a pot of mom's Spanish rice, and watch "A Series of Unfortunate Events" with Jim Carrey and Meryl Streep (to name a few). I might have taken a piece of key lime pie out of the freezer to have for dessert.  

Photos are few as I concentrated on matters at hand. Up. Down. Up. Down. 

Helpful links related to dinners include:

The Pioneer Woman's beef fajitas. Excellent. We will make again and again and again.

Hawaiian Macaroni Salad from Cooks Country.  Make this exactly according to the recipe. To. Die. For.
Keeps well for a week in the refrigerator. 

In case you are at a loss for entertainment, below are the trailers for the movie mentioned above (free on amazon prime) as well as The Ghost and Mr. Chicken with Don Knotts from 1966, which will not appeal to all but we enjoyed. I was telling someone at work about it and they did not know who Don Knotts was. It was the same person who did not know who Laurel and Hardy were. I am on a mission to keep the classics alive.  

 

he could smell the motor working overtime

This morning, using a somewhat loose interpretation of this recipe, I whipped up my first açaí bowl. It started with making some granola using this tried and true favorite recipe.

I put some flaked coconut in it because that seemed like a good idea. 

I even sliced and froze the very ripe banana ahead of time because that's what the açaí bowl recipe said to do. 

I did not "chop up" the packet of frozen açaí puree, but will the next time since we don't have a super duper blender like a vitamix or a blentec. Chris said he thought we might need one "if you are going to be making those regularly". He said he could "smell the motor working overtime". Me on the other hand, I think chopping up that big frozen block of açaí puree will do the trick, the blender handled the frozen mango chunks and bananas just fine. 

I should have taken a photo before sprinkling the granola on top. I was totally surprised by how simple it was and how good it tasted. Tomorrow, version #2. Which will be the same as version #1 except for the frozen açaí puree chopping. I love learning that something I thought would be difficult is in fact, very easy. And delicious. Frankly I was a little amazed the texture even came out right. If I become an açaí bowl expert, the next time I am in Carpinteria I will have to have a conversation with the lucky llama açaí bowl chef. We can discuss trade secrets and blending/chopping techniques. I feel certain they will be quite interested in my methods.

things I have "put up" from the market

In case you were wondering (which you probably weren't), I did use a bag of blueberries, uncovered by accident in the bottom drawer of the freezer, carefully preserved from last year's farmers market, to make Blueberry Snack Cake last week.

When lunch time comes, and I pull our a jar of soup and a piece of this carefully wrapped cake, and sit down at my desk, it feels like I have been seated at a roadside diner off a two lane highway in the middle of the great midwest. It's not fancy. It's just good.  

I was lamenting the fact that I had 2 bags of these that I hadn't used. Until I learned this week that the farmers market opening has been delayed from April 11th until May 30th. I can't recall if that means I will miss the height of blueberry season.  I don't think so.  I think that's late June in Kansas. But the thought of one more of these cakes will help me get through not seeing all my farmer friends.   

I am luxuriating in baking these days. Especially a simple recipe like this that requires minimal ingredients, that I usually have on hand, with the exception of the buttermilk that is easily substituted with regular milk with a bit of vinegar. I do LOVE using things I have "put up" from the market. 

these are G. Double O. D.

I take my temperature each morning before leaving the house for work. A temp above 100 degrees Fahrenheit means I must stay home. Pretty soon, in addition to that, I am going to have to weigh myself daily. Here is why.

These are the Ultimate Flaky Buttermilk Biscuits from America's Test Kitchen.

When Chris and I watched the episode where they were featured, we were taken by how easy they came together, and the rolling and folding technique used. So when Chris decided he was making "orange stew" for supper the other night, I told him I would take charge of the biscuits.

These are folded into a square, the outside ends trimmed off to encourage rising, cut into nine pieces, and brushed with butter of course.

When I got to this phase I was high-fiving myself like a complete fool. Seriously though, don't they look perfect?

Without a trace of modesty, I will say they were super flaky and tender, not doughy, tough, or dry. Plus they were crispy on the top, sides, and bottom. And they rose really high. 

So you see the need for the daily weights. A weight gain of more than 2-3 pounds overnight means I need to lay off the biscuits for a day or two. 

They need no added butter, honey, jam, jelly, or cane ribbon syrup. They are perfect as is. But don't take my word for it. Recipe below if you need it.

P.S. They ARE ultimate AND flaky. I think all my Louisiana aunts (Ola, Lois, Beatrice, Mabel, and Pauline) would approve. They would also put their "hand-mixed, on the countertop, sans bowl or measuring utensils" biscuits up against these without batting an eye. The Louisiana aunts all were prize winning biscuit makers. All this to say, I know a good biscuit when I have one.

These are G. Double O. D.

four reasons to try them

Because one whole lime poke cake was not enough, I also made 27 cookies this week. The recipe is supposed to make 9 dozen, if you make teaspoon sized cookies. Who does that?

These are the "Mint Devils Food Cookies" from the June 1988 Creative Ideas for Living magazine  (yes I still have it). I made a few modifications improvements to the recipe.

They have been a March tradition around here for 30 + years.

Super easy.

Reliably delicious.

Recipe usually requested. 

Freeze well.  That's 4 reasons to try them. Enough said. 

Recipe: 1 bag or 2 boxes of Andes mints wafers (chopped), 1 package devils food cake mix, 1/2 cup vegetable oil, 2 beaten eggs, 1 cup chopped walnuts.  Throw everything in a bowl and mix it up (I don't use a beater, just a big spoon).  Form into loose balls, put them on a cookie sheet, and bake at 350 degrees for 12 minutes. The original recipe calls for melting a mint on top of each cookie but that's too much work for me so I just put them all in the cookie batter. The original also calls for dry roasted peanuts and coconut - which just seemed wrong, thus the walnut substitution. 

it's an excellent dessert after pizza, pork fried rice, or salad

This happened the other day at our house. It was inevitable, so we made no attempt to fight it.

Sometimes you gotta do what you gotta do. FYI the photo above is shown with the amount of sprinkles that Chris prefers. Which is clearly inadequate.

It comes together lickety split, bake the cake, make the jello, poke the holes, pour the jello, whip the cream, sprinkle the sugar.  Recipe here.

It goes down real easy too, especially when the proportion of cake to whipped cream to crunchy sugar topping is just right, as shown above. 

Really moist, not overly sweet, a little bit tart, I could eat a whole line of the 9x13 pan. In one sitting. But restrict myself to a square. All things in moderation is a motto to live by. 

One could easily substitute whipped cream in a can instead of whipping it yourself, but I do like that drapey, soft, melty consistency of the freshly whipped.

It's an excellent dessert after pizza, pork fried rice, or salad. I should know, I've had it after all 3 and will have more tonight after spaghetti and meat balls. 

The end.  Happy St. Patrick's Day to one and all, near and far. 

making new memories to pile on top of all the old ones

Scenes from a day well spent.

If you haven't been to Monarch Coffee in midtown Kansas City, you might want to scurry over there. Nancy told me they were voted best coffee in Missouri by Food and Wine magazine so you know I had to try it. 

I broke from my usual routine and got the "malted milk latte". After the delightful fellow below described it to me as tasting like you "bit into a whopper", how could I not? He also brought us our own bottle of water and glasses. Which we hadn't even requested. Unheard of, and yet such a nice touch.  

Joan and I laughed, talked a mile a minute, filled up our eyes with all things SPRING at J'Adore and then stopped at Heirloom Bakery for lunch.

Not just any lunch. The "Melt" consisted of a sandwich on pressed whole wheat granola bread, with sour cherry bacon jam, white cheddar, thin slices of Granny Smith apple, shallots, toasted walnuts, garlic tarragon goat cheese spread, and spinach.  All toasted up, nice and melty like. If you are still standing you should call and see when they are featuring it again. It was that good. 

This photo in no way does justice to the sandwich, but what it does do is show you they know what they are doing when they toast their bread. Crispy, buttery, smoky, tart, creamy and it all went well with a kale salad.  

Flowers on the table never hurt either. Nor do pretty paper straws.

Oh it had been a while since Joan and I hung out together. Too long. Consider this your reminder to call up your old pals and go spend some time together making new memories to pile on top of all the old ones. 

a simple, elegant, unusual dessert for Thanksgiving dinner

Every once in a while, I get seriously intrigued by a recipe, and can not get it out of my mind until I try it. 

This was one of those. A cranberry walnut pie that was in the local newspaper last weekend.

To me it sounded like a nice twist on a pecan pie.

Since I had all the ingredients except the cranberries and the walnuts (which Chris happily added to his shopping list), AND there was still one "store bought pie crust" in the refrigerator from the chocolate pie making last month, it seemed quite clear this should be made. 

Aren't cranberries just so beautiful? 

I resisted mightily the urge to add some brown sugar to this.  It seemed to me that only 1/2 cup of sweetener (from honey, molasses, and maple syrup) would not be enough to counteract the tartness of the berries. 

But I was wrong. Wrong. Wrong. Wrong. And this is so right. 

It is tart, but not so much that you squint when you taste it. It is crunchy and nutty from the walnuts. The spices blend perfectly with no one overpowering the other.  The hints of bourbon, orange, and molasses are unexpected and completely delightful. Even in a store bought crust, this is wonderful. 

The recipe makes 2 pies, so I halved it. I sort of wonder how it would be in a tart pan with a shortbread crust.

If you are a fan of rhubarb pie. You will love this. If you dislike overly sweet deserts, this has your name written all over it. If you want to make a simple, elegant, unusual dessert for Thanksgiving dinner, this is your pie. 

served with steaming cups of hot coffee and a big cloth napkin

I recently featured Aunt Mabel's chocolate pie here. In that post I mentioned how my dad's sisters also made exceptional biscuits. When we were growing up, and went down to Provencal or Shreveport (Louisiana) to visit, at most meals there were biscuits, and always a tin of Steens Cane syrup to drizzle on top.

Honey is what I put on my biscuits, but I do like a good "syrup cake" made with Steens.

It's kind of like gingerbread - a warm, spicy, dark, rich, moist, cake. But a bit less sweet.

I like it best for breakfast. With plain greek yogurt and fruit with a drizzle of honey and chopped walnuts. In my next life, when I have a bookstore with a coffee bar, this selection will be available during the months of October and November. Served with steaming cups of hot coffee and a large, thick, cloth napkin. Because when cake is this tall, and must go in your mouth alongside the fruit and yogurt, it's a big messy bite. 

If you want to make this, please use the recipe below. It's from the Steen's cookbook. If you google it you may get one that adds sugar in addition to the syrup as a sweetener, and that is just not a "real" syrup cake. 

P.S. If you come to the bookstore I will be operating in my next life, and order this for breakfast, do not be one bit surprised when I serve it up to you in a big ol' southern accent. And as I walk by with a pot of coffee (because I will be able to cook, serve, answer questions about books, run the cash register, and pet the cat all at the same time) I will not ask you if you want a refill, I will instead ask "you need another swoller o' coffee?" 

that is the sign of a life well lived

These last few days, while down in Arkansas, Dottie and Ray and I have had numerous discussions about Aunt Mabel's chocolate pie.

Mostly about how delicious it was and how vividly we remember her making it for us when she came up from Louisiana to visit us in South Carolina, sometime around 1968 or 69. 

As soon as we got home from the trip, the recipe came out for a test run.  It has been many many years since I made it.  

Aunt Mabel is seated to the left of Dad in the white wicker chair. Aunt Pauline and Aunt Lois are to the left of her. Dad's sisters loved their baby brother. There was nothing they wouldn't do for him. Including making things like fried chicken, biscuits, and pie.

Thanks for you help with the meringue Christy. It's good to have a pie maker to consult when needed.    

This is NOT a gourmet chocolate pie. What it is is simple, wonderful, easy, and full of love from Aunt Mabel. 

If you want something fancy, don't make this. If you want something special, do make this. 

If 26 years after you are dead and gone, someone remembers that you made really good chocolate pie, and left amazingly generous portions in the pot for your nieces who were licking the pot, I would say that is the sign of a life well lived. 

Recipe below as it was told to me by Aunt Mabel.  

because you never know when something like this will turn up

While flipping through mail on the iPad the other day, catching up on things marked "read" because they may contain a nugget of vital importance, I stumbled upon this. 

image from NYT cooking

While the image was enough to stop me in my tracks, it was the name "baked artichoke pasta with creamy goat cheese" that had me trying to figure out how quickly I could make it, and who would want to eat it with me. Sisters, it will have to be the two of you. While I prepare it for us, Dottie you will be in charge of salad, Mary Ann you will slice and warm the crusty loaf of bread. A decision has not yet been made about a bottle of cabernet or a bottle of sauvignon blanc to accompany it. 

If you want to make it with your sisters - I have posted a link to the recipe below.  Thank you Melissa Clark and the New York Times for what certainly looks (and sounds) like a recipe for the ages... and reinforces my need to keep marking things "to read" because you never know when something like this will turn up.

baked-artichoke-pasta-with-creamy-goat-cheese

 

The Lawrence Farmers Market Margarita

The wild card item purchased at the farmers market this morning was not even purchased. One of my favorite farm couples insisted I "try it and if you like it you can buy some next week".

Lime basil. I thought of all the things it might be good in... add it to a salad for some brightness, over white rice instead of lime zest, in black beans because why wouldn't that be good...

Then I came home and while eating breakfast I came up with a better idea. A cocktail idea. I knew it would involve tequila and I always like tequila to be paired with cointreau, which led to more citrus but I wanted the lime to come just from the basil so it would not get overpowered, thus lemon. Simple syrup for sweetness to counter the tartness and I left it at that.  

I am calling it the Lawrence Farmers Market Margarita. The perfect combination of lime/basil/lemon.  Not too sweet and not too tart. Herbaceous in a fresh way but not overpowering. It will be on the cocktail hour rotation permanently until I use up all the lime basil.  I will have to print off the recipe and take copies to the market next week so it can be distributed with the lime basil. For those interested.

Lawrence Farmers Market Margarita
1 & 1/2 oz tequila
1/2 oz cointreau
1 oz lemon juice
1 oz simple syrup
4 lime basil leaves + 1 or 2 more for garnish

Fill a cocktail shaker with ice, add 4 lime basil leaves followed by the rest of the ingredients.  Shake vigorously and strain into a glass with fresh ice, a basil leaf or 2, and a slice of lemon.

Enjoy.  

perhaps for the rest of the summer

Last week when Sister was telling me about the fabulous grain bowl she had recently eaten, I got the idea that I could throw one together for lunches for the week. I mashed together a few recipes and it went like this.

Firstly, I did a quick pickle of cucumbers, carrots, and red onion.

Cut up a whole mess of kale.

Cooked some brown rice that I added raisins, parsley, and sunflower seeds to.  Plus a bit of olive oil after cooking. AND some of the pickling liquid from step #1. 

This was followed by a quick wilt of the kale with a clove of garlic and yellow pepper. 

Finally it was all in thrown carefully spooned into containers and a jar of chopped roasted almonds was added to the bag to put on right before eating.  I also layered some black beans between the rice and the kale.   

Verdict:  Most excellent.  I am repeating the whole thing again this week.  And perhaps for the rest of the summer/fall. 

split the layer, fill it with frosting, and put whip cream on top version

When the word of the day is “yen”, and you already have a strong desire for a piece of homemade chocolate cake with chocolate frosting, you take it as a sign that one should be made.  At your house. 

So I did.  I used this recipe, and the cake itself was AMAZING.  Rich, chocolatey, moist.  

Unfortunately the frosting was a bit of a bust.  I followed the recipe so not sure what went wrong. It just never firmed up enough to actually "frost" the cake.  

Which in no way prevented me from enjoying it with the "frosting" spooned on top as it was served, 

or as Chris preferred with ice cream on top and no "frosting", 

or the split the layer, fill it with the "frosting" and put whip cream on top version. 

I am just getting started, as you can see.

with equal enthusiasm I might add

This is Silas.  We locked eyes on Saturday when I entered the farmers market.  He was looking at my camera.  My eyes were on the cinnamon roll. When I asked him what he was eating and what it tasted like he informed me "like a 'cimon' roll with frosting". Good answer Silas.

This week's offerings included the most incredible sweet peas, dulcimer music, and of course flowers.  

There were radishes and flower sellers in great tee shirts with nice smiles.  

Peonies came home with me.  Along with strawberries, peas, broccoli, kale, lettuce, cabbage, arugula, and asparagus.  

My favorite way to enjoy sweet peas by the way... is in their wrappings, strings removed, plain.  Except on a holiday weekend.

When they are best served up with some other raw veggies, greek yogurt with chili/lime sauce (cholula) and hummus on the side.  With pretzels and a "Fuzzy 360" to drink.  

For inquiring minds - A Fuzzy 360 is 2 oz of 360 Georgia Peach Vodka, orange juice, and a splash of sprite.  In whatever proportions suit your palate.  

P.S.  As I was leaving the market I noted that Silas had moved on from the "cimon roll" to dog-petting.

With equal enthusiasm I might add.  

especially when you have a pie maker like Christy around

While in Albuquerque, ordinary activities included taking walks, eating Christy's peach pie (sigh), exploring local coffee shops (Little Bear), and exclaiming over cactus flowers.

There was also evening light to be admired, more of those cactus flowers, and taking lots of photos together.  

Because taking all these photos can wear a girl out, we did not protest when Christy said (after making the peach pie) "I have enough crust to make another pie", then "do you want lemon meringue or chocolate?"

To which we unanimously replied "LEMON MERINGUE"!!!!

As I always say, ordinary moments are the best.  Especially when you have a pie maker like Christy around.

a modern lemon tart

Today I present the classic example of where I say "I am going to try ..." something, and then wait long enough that Chris finally does it.  

A lemon tart that uses olive oil instead of butter in the crust and the filling.

No, we are not opposed to butter.  It just sounded interesting.

I am not sure if I should start with how the crust tastes like a shortbread cookie, and melts in your mouth.  OR with the rich, smooth, tart, lusciousness of the filling.  You decide when you make it.  Oh, oh, oh, it's good.  With or without whipped cream on the side.  

Recipe below from America's Test Kitchen.  One of our very favorite sources of things to "try".  

my forever February cocktail

Five days ago, on February 10th, I told you about the best chocolate martini I have ever made.  Because confirmation never hurts, I repeated the recipe on the 11th and then again on the 12th. I will also be having one today during cocktail time.  Which will commence at exactly 3:45pm CST.  

This has become my February cocktail. From now until forever. I made it the same way each time, except that I saw in the photo I showed you a bottle of Contreau and then told you I used Gran Marnier when if fact I used Contreau.  It could be that both will work just the same, but in the name of full transparency I wanted to call that to your attention.  

The other thing you MUST know about, right now, passed on to me by Dottie just this morning, is below.  I have already watched it 7 times.  

Happy Saturday, happy listening, happy chocolate martini month.  

The end.  

the best chocolate martini I have ever made

It's been a month of Sundays since a drink recipe appeared on this blog. That is a serious oversight,

that is about to be rectified. Just in time for Valentines Day.

The idea got in my head when the Pioneer Woman make a chocolate martini this morning. Except this isn't that recipe. Which did look really good, and I would drink it in a second if you put it in front of me. But I did not have any chocolate ice cream or orange flavored vodka on hand.  So, this is kind of a mash up that got changed even further when I went to pour the Godiva chocolate liqueur and discovered it was curdled.  

Here goes:  1 ounce vodka, 1 1/2 ounces of creme de cacao, 1/2 ounce grand marnier (oops forgive me, I used Contreau) and 1 1/2 ounce half and half.  Pour it all in a shaker full of ice and shake well.  Then let is rest for a second.  While it's resting grate some chocolate with a microplane zester and add 1/2 tsp sugar, mix together on a plate or other surface for rimming your glass.  Run a slice of orange around the rim of your glass and then twirl the glass in the chocolate/sugar mixture.  Give that cocktail shaker one final mix and strain into your freshly rimmed glass.  

I think this is the best chocolate martini I have ever made.  It is now the only one I will make. Serve with pistachios, pretzels, popcorn, all thee, or nothing at all.  Sometimes (as in this case) necessity is the mother of a very good invention.  

life lessons from Marti Huff are the best

In keeping with my goal of spending more time this year with important people, I had lunch with my adopted family today.

Because Angie and my sisters are not available to meet me for lunch at the drop of a hat, Marti, Nancy, and Jennifer volunteered several years ago to fill in for them when needed.  

We met at the Ladybird diner on Mass street.  Which I had thought was closed on Mondays but it wasn't, oh joy.   

Excuse me while I insert photos of the egg salad over arugula on buttered rye toast with avocado and pickled radishes as well as the chicken with corn salsa sandwich and finally the avocado toast which also happens to feature roasted mushrooms, butternut squash, and a couple of over medium eggs. I just want to be helpful if you need assistance making your choice when you come to Lawrence next.  All three delicious.  

We discussed things like the wisdom of knowing how to light your gas stove when the electricity goes out, or how smart it is to have a kerosene lamp at the ready for such occasions as well.  

Even if your daughters might worry a bit about such things.

Life lessons from Marti Huff are the best.  

The Ancho Cherry pie is darn good too and the hot coffee kept coming. 

They posed for the obligatory photo in front of the window without complaint, despite the cold.

And then, way too soon, lunch was over, and they were on their way. But not before discussions were opened for a repeat date after the spring thaw.  

And just like that 2019 is off to a rousing start.    

hare-brained ideas that somehow turn out to be the most perfect moments

In the event that you do not have a sister who recently went to Venice

who believes in doing the unexpected

like deciding you should have a taste of Pannetone

but not any old Pannetone

no, one she bought in Venice

and carried home through the one day delay in London followed by Denver and finally to Albuquerque, where it was mailed to you in Kansas

So you could open it and taste for the first time in your life this amazingly light, slightly sweet, delicacy and feel like you were there with them.  If you don't have such a sister, I am sharing the experience with you tonight.  

Dottie, please never stop having hare-brained ideas that somehow turn out to be the most perfect moments for those of us who get to share in them. I am toasting you sister, from here in Kansas... to less logic and more magic. Thanks for reminding me to say YES to life.  

while he was thinking about it

Forgive me for this.

Today for some reason, I was thinking about Aunt Alice and how she used to make this chocolate cake with cherry pie filling, and nothing could distract me from it.  Nothing at all.

Which meant there was nothing to do but make it.  Which I did.

Chris says he is still trying to decide if he likes the cherries in it or not.  

I ate the 4 that he left on his plate while he was thinking about it.  Because I DO like the cherries in it.  No ifs, ands, or buts about it.

 Helpful links:

Chocolate Cherry Cake recipe

I still need it about once a year for an important occasion like this

Sunday I gathered up apples, apple cider, cinnamon, allspice, some brown sugar and a few other key ingredients and made a cake.  

An apple bundt cake to be precise.  

It was in the "food section" of our local paper and someone brought it to work.  

I am susceptible to suggestions like this.  

Which can be a very unhealthy thing.  

Unless you fully intend to bring it to work to help celebrate Nurse Practitioners week for 2 of your colleagues.  Even if you are a week late.  It's the thought that counts.  Right?

If you are looking for a super dense, applelicious cake, that doesn't have any nuts (because some people are strange and don't like nuts in their cakes), this could be just what you are looking for.  The apple flavor is front and center. For sure.  

P.S.  Yes, that is a 30 year old Tupperware cake carrier complete with plastic handle for easy toting you see there.  No reason to get rid of it when I still need it about once a year for an important occasion like this.   

I searched all over the bag of candy corn and could find no similar claim

If you haven't done it yet.  It's high time.

To mix yourself up a batch of Halloween goodness.  

Brother called the other day so we could discuss the ratio of peanuts to candy corn.

We like to discuss important culinary matters like this in the Moss family.  

I'll tell you what I told him.  That is a personal preference, but mine is a 2:1 mix of peanuts to candy corn.

What is not negotiable, in my book, is buying some off brand of peanuts or candy corn.  And by the way, did you notice in photo #1 that right on the front of the peanut can it says they are "heart healthy"?

I searched all over the bag of candy corn and could find no similar claim. No matter.  It's Halloween.

Now that you have been provided with all the details, go forth and mix.  And eat.  And smile.  Boo!

if only all things in life were so simple and straight forward

This morning while the thunder boomed, and the rain fell, and Chris snoozed, I did this.

Right after I made a dash to the grocery store, when despite the fact that I know I have a can of pumpkin somewhere in this house, it was not be found.  Anywhere.

There are now an additional 4 cans of pumpkin sitting in plain site in the pantry.  

Something about October, rain, and gray skies.  They are the perfect match for pumpkin bread.

Also, the Moss clan will be gathering in Arkansas soon for the annual celebration of Ray and Angie's birthdays.  They will want to have pumpkin bread to go with coffee in the cabin in the morning.  

Maybe we will grab blankets to wrap up in and go sit on the porch while we look at the lake and eat pumpkin bread and drink coffee.

It goes without saying of course, that I could not wait until then to eat some.  Not when the house smells so good right now.  

Hence the mini bundt pan for now, the big loaf pan for later.  

Recipe below if you are so inclined.  

I realized this morning that it doesn't tell you how long to bake for.  Don't all quick breads just take about an hour?  In my oven, the mini bundt pan was done at 45 minutes, the loaf pan took an hour and 10 minutes.  

Did I mention it was delicious.  Every single thing I thought it would be and more.  If only all things in life were so simple and straight forward.  And went the way they should.   

plant based eating at it's finest

 Lunches for the last week of May, made from selections from the farmers market this past Saturday. 

Beets were roasted and cauliflower transformed into bite sized pieces. 

 

Then mingled with the kale from Mellowfield farms. 

Raisins and quinoa added in for texture and flavor.   Plus the last of an orange pepper that was sitting in the refrigerator waiting to be used.  

A little apple cider vinegar, honey, olive oil, sea salt, garlic powder, cayenne pepper, for dressing.

Chopped, roasted almonds to be added immediately before consuming, for maximum crunch.  Plant based eating at it's finest. 

it just looks so pretty in the jar

When I spotted the first cucumbers of the season at our market, right next to a lovely bunch of dill, I knew my favorite summer side dish would be made this week.  

Because it is so easy to make, so easy to serve, and it goes with every single thing on your menu in the summer. 

It's particularly tasty next to a bowl of cottage cheese accompanied by your favorite crackers.   Served with a chilled glass of fume blanc.   

I was especially happy to find that dill.  I haven't been able to successfully grow it myself.  Besides tasting wonderful, it just looks so pretty in the jar.  Don't you think?   

the perfect casual spot for a drink, a laugh, a meal, and 2 orders of Brussels sprouts

The Quails went to the Pressed Penny Tavern recently to celebrate a birthday.

Quail Nancy's birthday to be precise.  She is our resident beer expert.  But that is NOT the reason she selected Pressed Penny for her celebration dinner.

No.  We went for these.  These Brussels sprouts, which we have all agreed are the best in Kansas City. 

They are fried but not greasy, topped with smoky prosciutto pieces, candied lemon, chopped walnuts, sea salt, and a drizzle of honey. 

Full disclosure, we ate 2 servings.  You will too.  When you go. 

I hope you get this exceedingly delightful man to wait on you when you are there.  He's another reason to visit. 

Let me not forget the smoked hummus. Crazy good. 

Joan laughed at me and asked if I was feeling like a horse when I ordered the "grain bowl" for my entree. 

But she stopped laughing when she saw how amazing it was. 

Pressed Penny is a very friendly place.  These guys live just down the street.  One of them may be related to a quail. 

I hope they have their version of key lime pie when you visit. It's tart and creamy and you will want to lick the serving dish but you can't because you already licked the Brussels sprout dish.  Once is understandable.  Twice is inexcusable unless you are in the privacy of your own home. 

Good choice Nancy.  This is the perfect casual spot for a drink, a laugh, a meal, and 2 orders of Brussels sprouts. 

a 4 year old "foodie" who wanted to be sure I knew what his favorite item on the menu was

If you are in the Kansas City area, do yourself the favor of paying a visit to McClain's on Gregory sometime.

I cruised on by last week with THE Thompson girls.

Their avocado toast is to die for.  The sprouts and feta give it a unique spin and the whole grain toast is robust and chewy (I am forever in your debt for telling me about this Emily). 

But you could always go with this. 

Or pick something entirely different off the menu.

There was a 4 year old "foodie" there who wanted to be sure I knew what his favorite item on the menu was.  Unequivocally. 

While you are there you can pick up a cake.

Or take a self portrait in their window.

If that happens to be your thing. 

If you are lucky, maybe the Thompson girls will still be hanging out. And will offer to take you on an adventure.  

when it was still warm and the steam rose from the remainder of the loaf

Three over-ripe bananas on the counter can only mean one thing.  And I am not talking about fruit flies.

I am speaking of banana bread, which was made this past Sunday, after not being made in a month of Sundays. 

This is a situation where the potential for wastefulness, assuages the guilt of eating something you really don't need, because let's face it, banana bread is one of those things that is more than the sum of it's parts. 

Banana bread means comfort, home, and love.  I know it's hard to tell that by looking.

But take my word for it. 

When I ate a piece of this, immediately after flipping it out of the pan on Sunday, when it was still warm and the steam rose from the remainder of the loaf, I felt nothing but love.  For the whole world actually.