Tall Tales from Kansas

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. 

something my sister and I would have selected and enjoyed with a cup of tea in an outdoor cafe in Istanbul

If you have a package of dates laying around in your pantry, that you have been meaning to transform into something, but have been waiting for a new recipe to try.  You may want to give these date bars a whirl. 

They are crunchy and slightly sweet, with a hint of lemon. 

The date filling sits atop a shortbread crust that is perfectly crisp.

And it's all covered by a crunchy topping with just a hint of saltiness. 

They remind me of something my sister and I would have selected and enjoyed with a cup of tea in an outdoor cafe in Istanbul. 

The date filling is not overly sweet and has a very pleasant thick jam texture.  Which is to be distinguished from an annoying sticky, caught in your teeth kind of filling.  It is NOT that. 

 High marks for this one.  I might add a few walnuts to the topping next time.  Otherwise, no changes to the recipe. 

the familiar routine of the market, come back to my kitchen

Just in case you don't think of eggs, romaine, onion, and rainbow chard as objects to be admired for their physical beauty as much as their gastronomical pleasures.  Think again.  

When I was getting back in my kitchen groove after the farmers market last weekend, I couldn't help smiling.  Taking pleasure in the comfort of the familiar routine of the market, come back to my kitchen. 

 

feeling very "bakerish"

If you decide to read this...

Do not be one bit surprised if you find you have to do this...

Which will leave you winding up with this...

Which is not a bad thing.  Not at all. 

This is the second time I have made this bread.  It turned out great both times.  I agree with several who left comments on Martha's site about it being too salty .  This time I cut the salt from 2 tablespoons to 1.  Feeling very "bakerish" I am now ready to move on to a different bread recipe. Send me your favorites please. 

P.S.  Sourdough by Robin Sloan is a delightful little read.  It's about Lois.  And how she comes into a "starter" and how it changes her life. 

throw caution to the wind the second time

 Step 1.  Corral your ingredients

Step 2.  Imagine the deliciousness this red curry paste will impart to your soup

Step 3.  Add fresh herbs

Step 4.  Peel and chop

Step 5.  Juice the lime

Steps 6 through 9.  Saute, bring to a boil, simmer, admire

Step 10.  Get out the immersion blender

Steps 12, 13, and 14.  Ladle up a bowl, chop up some nuts, garnish to your liking

Step 15.  ENJOY

Here is the recipe courtesy of damn delicious.   You will want to try it.  I will add 3 tablespoons of red curry paste the next time I make it.  Since this was the first time I had ever used it, I didn't want to go overboard.  I like to throw caution to the wind the second time I use an ingredient. 

a deep dive into jicama

Plans for new computer investigations and meeting a friend for coffee were foiled by ice today.  Sharp, daggers of ice.  Actually those were not as much of an issue as the ice on our alpine downhill ski-slope of a driveway. 

Warm spices were the remedy.

Cooking, sandwiched in between ice removal, was plan B. 

Do you know about How Not to Die?  Fascinating book about the role of nutrition in disease prevention and reversal.  Well, there is a cookbook now.  

Which was delivered to my house the other night. 

One can always use a new way to eat Brussels sprouts. 

I also made a batch of collard greens with onions and cherries.  An old standby, generally reserved for farmers market greens, but it seems pretty perfect for right NOW. 

The birdbath was also refilled.  That heater thing I bought has worked like a charm, so far. There is some kind of fungus growing on the underneath side of the bowl.  I will worry about that later. 

Angie and Sister bought this plastic butterfly for me 15-20 years ago at some garden place around Harrison Arkansas.  It has held up quite well through the years despite the loss of it's antennae in some previous weather related injury. Every time I see it I smile thinking about them deciding I needed it.  And how right they were. 

Today I also began a deep dive into jicama.  Whether or not it's good.  How to peel it without cutting a finger off.  If I should eat it raw or do something else with it.  You know, just the usual.

Do let me know if you have the insiders scoop on it.   

becaus he knows I have a sweet tooth the size of North America

I know it's too late for you to drive over to Lawrence and get these candles for your Valentine dinner table, but aren't they superb?  We love everything about Waxman Candles.  

I myself, went all out for the occasion and baked a cake.

The recipe is from Smitten Kitchen's new cookbook.  I can get behind a simple, delicious, one layer cake for a household of 2 who can't eat a big family sized cake!

After ascertaining that my Valentine wanted a vanilla cake with buttercream frosting, I assembled supplies. 

I even sifted the powdered sugar and used waxed paper to keep the cake stand neat while frosting. 

Nothing is too much work for Chris.  Who actually really doesn't love desserts, but tolerates them because he knows I have a sweet tooth the size of North America.

Happily, since his birthday is February 11th, he gets plain red sugar on the top of the cake for the birthday, and hearts added for Valentines day. 

We are very practical people around here.  

since we live in the age of modern refrigeration

On the cover of the latest Cooks Illustrated magazine there was no mention of Moroccan Lentil and Chickpea Soup.   But I spotted it when I went to the very back page which always has photos of all the recipes included in the issue.

So when deciding which new recipe to try, I nixed the "No Fear Caramel Sauce" AND the "Lemoniest Lemon Bars" in favor of a spicy, hearty, healthy, lunch recipe for the week. 

What the recipe does not tell you is that it makes enough to feed a small army.  Which is perfectly all right with me.  I often refer to myself as an army of one.  

Here is my review.  It's different!  In a good way.  I love the unusual combination (for me) of flavors/spices.    Garlic, ginger, coriander, smoked paprika, cumin, cinnamon, red pepper flakes, cilantro, and parsley.  It's all in there.  It's also hard not to say every other bite "this is so good for me".  Which I like to do.  The role of positive reinforcement can never be overstated, no matter what behavior is being reinforced. 

I will have enough for the next 2 weeks for lunch.  Since we live in the age of modern refrigeration that seems perfectly fine.  I used to freeze my soups if I didn't eat them within a week but I sometimes found that the texture changed subtly.   So I stopped and have had no untoward effects from just keeping them in the refrigerator.   

Recipe below if you are interested. Click on the recipe and it gets bigger, so you can actually read it. 

a cross between a pecan pie and baklava with some molasses thrown in

Having cleaned my freezer out of all treats (this means home-made desserts) last week,  I was forced on Thursday to come up with something to bake.  I was going to make a pink cake with some kind of fluffy white icing and red sprinkles but settled instead for these.

Walnut dreams.  And they certainly are dreamy.  And crispy.  And chewy.  And sweet.  Everything you want in a dessert really. 

And then some.  Think of it as a cross between a pecan pie and baklava with some molasses thrown in, in honor of your southern roots.

The recipe doesn't actually call for molasses, but I didn't have any dark corn syrup so I used light corn syrup and subbed out 1 tablespoon of it for molasses.  Good idea huh?

I also used dark brown sugar instead of light brown.  Because that is what was in my pantry.

An hour later, they were cooling on the table. 

After 3 hours I cut them and put them on a plate and pretended that you all came over, and we put crowns on our heads and sang Happy Birthday to Mary Joan Fleming Madden and Mary Stanley.  Two of the most creative women I have the pleasure of knowing. 

There was one square left.  Which I wrapped up and put in the freezer.  Where it may survive until Sunday night.  If my will power is very strong.     

you do the same for me

Sunday I busted out the new Smitten Kitchen cookbook.  I had been looking for THE thing to make to use these bourbon cherry preserves I got for Christmas. 

I saw this photo and looked no further.

So here is how it went down.  A rice pudding was made using arborio rice and a vanilla bean.   Very simple.  Pop it in the frig and let it cool.   When ready to serve pull it out, add whipped cream and chopped almonds. 

I roasted my almonds and did a rough chop.  In other words, left them kind of big.

Then I pulled out the cherries and topped the individual serving.

Oh. My. Goodness.  The pudding is not really sweet.  The only sugar comes from the whipped cream you add.  It has a nice chewy risotto texture with the amazing crunch of the roasted almonds, and then you hit a patch of the sour cherry and you think "this is what I want for dessert on my last day on earth".

You already know I am a fan of Smitten Kitchen and I highly recommend this new cookbook.  She has some very interesting flavor combinations that I can't wait to try out.  Especially if they are like this first one.  Which I feel fairly certain they will be. 

I will keep you posted as I work my way through it.  You do the same for me. 

 

... get my "costume" ready for work tomorrow...

Because I do not want to have to "take down the holidays" after I get home from Palm Springs, we did our best to box things up over the last few days. 

Putting things away is as much a trip down memory lane as taking them out.   So many of our decorations are gifts from friends through the years.  And I say "oh remember this?" which prompts Chris to tell the story about the elf that came in a box of dishwashing soap back in 1963. 

Progress was slowed when I had to interrupt deconstruction for an hour of knitting because I had not yet completed the 2017 tiny trees.   

There are now fifteen.  A nice round number.   I don't think it can be called an obsession until I have over 30 and I will likely be tired of making them by then.  But, if not, at the rate of 2 per year I can continue for 7.5 more  years.  By which time I should be retired and all rules about obsessions get thrown out the window at that point.  Or so I have been told. 

While I was knitting, I was staring at these peppers and halfway between a cable 2 back and a series of purls I jumped up and started chopping.

Pretty soon I had a nice big bowl of confetti black bean salad which is amazing by itself, on top of chopped up cabbage and kale as a salad to go with dinner, or any old way you wanna eat it. 

I always put the optional cilantro in my version.  I also do 1 can of beans to 4 peppers. 

I am a multi-tasker.  But you already knew that.  I would like to report that all decorations have been packed, including the trees and the elves, and I have enjoyed the bean salad at lunch AND dinner everyday this week.  I have not however, started packing for Palm Springs.  Though I plan to.  As soon as I finish this post, brush my teeth, get my "costume" ready for work tomorrow, and start a load of laundry.  

 

 

I am certain they can hear with their hearts

There is a story to this pie.

It was mentioned during a visit with a very dear family whose mother I cared for last week. 

They were holding the most loving vigil at her bedside. 

Talking about important things.  Like the peanut butter pie made by Mike's wife.

And how it's the most requested dessert at family gatherings.

And the uproar that ensued when cookies and fudge were substituted for it this year.

I do not know if people who are dying can hear with their ears what the people around them are talking about.  But I am certain that they can hear with their hearts.  I sure hope when I am dying the people around me are talking about important things like peanut butter pie, shrimp pasta, good wine, and american garlic bread.  AND that recipes are being passed on.

You know I had to try this.  Because it sounded good.   And it felt right.  I will be making it again.  Because it is easy and that thin layer of peanut butter between the crust and the filling is insanely tasty.  I added the chopped peanuts on top.  Just because. 

not your traditional Christmas movie but oh it’s good

Overnight a dusting of snow.  Perfect for a Christmas Eve early morning walk.

Then it was home to make a deep dish pumpkin pie with fresh ginger, yams, and heavy cream.

This is my “go to” pumpkin pie recipe.

 Deeply rich and flavorful without being overly spicy.  It also has a smooth creamy texture.  

The crust is not a thing of beauty but it contains the filling perfectly and is not soggy.

I will be ready for a piece while we are watching Seven Brides For Seven Brother’s tonight.  It’s not your traditional Christmas movie but oh it’s good.  

I hope you are cozy and warm tonight.  Wherever you are.  Whomever you are with.  Whatever you are doing.   

we have turned into our parents

Today I decided to start some holiday baking.   Bourbon balls were first up.

There are lots of recipes out there.  I picked a very simple one.  And made a few changes based on what was in the pantry.

The recipes all called for crushed vanilla wafers.  I substituted Lorna Doone’s.  I also cut the recipe in half because I don’t know what I would do with 30 bourbon balls.  Actually I do know what I would do, and it would not be good.

1/2 cup each of crushed shortbread cookies, finely chopped pecans, and confectioners sugar.  Add 1 tablespoon unsweetened cocoa powder and mix together.  Add 1/8 cup bourbon and 2 1/2 tsps white light corn syrup that has been mixed together.  Mix together and refrigerate for 3 hours

Form into balls and roll in powdered sugar.  Foolproof.  Delicious.  The quantities above yielded 10.  The perfect amount for a family of 2 where one half of the family will be partaking.  

Meanwhile, Chris was peeling carrots and potatoes and chopping celery and slicing onions.  Preparing to put the pot roast in the crockpot.

Sunday pot roast and bourbon balls.  We have turned into our parents.  Maybe grandparents.  

it was served tableside on a smoked plank

Allow me to introduce what could be the most delicious cocktail consumed in 2017.  The “Smoked Old Fashioned”.  

Basil Hayden’s bourbon, a dash of chocolate bitters, with a garnish of orange peel and three dark cherries.  AND it was served tableside on a smoked plank.  If you live near an Eddie V’s go get yourself one and see if you don’t agree with the title I am bestowing on it.

I am not sure what has caused my latest love affair with bourbon.  But right now we are deep into the infatuation phase... and showing no signs of cooling off.  

a recipe for this sky

Chris had to go and say something about wanting an oatmeal raisin cookie for dessert last night.  He just couldn't keep that thought to himself.  Even though he knows I am very susceptible to suggestion.  Innocently made or not.   

That is why my plans for making leaves for pumpkins this morning turned into making cookies for me Chris.

I added walnuts because all oatmeal raisin cookies want to be oatmeal raisin nut cookies.  In my mind.

They turned out perfectly.  Crispy edges and soft centers.  America's Test Kitchen recipe.  

I don't have a recipe for this sky.  But I like it too.  No walnuts needed.  

restless for pumpkin always wins

I am late to the pumpkin party this year.  No pie has yet been made and the first pumpkin bread just happened this weekend. 

I decided to use large and small bundt pans this year instead of a loaf pan.  Just because.  This is my excuse for breaking my own rule and forgetting to sprinkle raw sugar on top before baking. 

It's still tasty.  The perfect November dessert after dinner with a cup of hot tea.  Maybe (or maybe not) some whipped cream on the side.

For breakfast, a side dish of blueberries and bananas with a scoop of plain greek yogurt on top.  Coffee to drink. 

Here is the link to my original post with the recipe.  I should have taken the time to get a clearer photo of the bread on the plate.  But I am weak.  As soon as the lid came off the cake stand and the aroma of pumpkin hit me, I got restless.  When there is a contest between restless for pumpkin and perfect photo, restless for pumpkin always wins. 

Chris tasted it and thought it was good

Daylight savings time, combined with cloudy skies and cold temperatures, can only mean it is time to make a big old pot of split pea and barley soup.

Dottie sent me this recipe years ago and it's one of my favorites. 

Before you turn your nose up at the thought of split pea soup, let me tell you that Chris tasted it and thought it was good. 

Which is a really good thing because this recipe makes a whole lot of lunches. 

heaven in a glass jar

Soup season has started in earnest around here. 

It began with the carrot ginger soup.

Followed by the curry-cumin roasted cauliflower soup.

All leading up to the queen of soups...

THE butternut squash bisque. 

Which may look like baby food, but tastes like heaven in a glass jar.  Serve with an apple on the side.  Done. 

Link to previous post with the recipe is here.

it made them taste even better

Saturday morning, while I was getting a hair cut, Jami and I got into a deep discussion about brownies.

Which is why, at the peak of pumpkin season, I had to do this.

Jami falls into the brownie "purist" camp.  That means a really good chocolate, no additions to the batter, and more fudge than cake in regards to texture. 

I, on the other hand, will use what is in the pantry, even if the stamp on the box of chocolate says good until February 2017. 

Given the option I will ALWAYS want walnuts in my brownies.

I have also been known to add coconut or a swirl of cream cheese.  But not this time. 

This is just a good basic brownie.  Like the kind Angie used to bake and freeze when we had company coming. 

The perfect cross between a cake brownie and a more chewy, fudge brownie. 

I drank coffee in a pumpkin mug while I ate mine.  I think it made them taste even better.  Recipe below if you are interested. 

 

you can dip ginger snaps in it with me

Remember I told you I made an apple cake that I didn't love?  I kept trying.  Different recipe.  Applesauce instead of shredded apples. 

It is also lavishly coated with maple cream cheese frosting that is as light as a cloud.   

I took this to work for my co-worker's birthday.  So no photos of lovely pieces on a plate. 

There is a lot of beating involved so if you have one of these get it out.  It is SO worth it.  This cake, courtesy of "For the Love of the Table", is a WINNER.  Moist, full of the spices of fall, light but not too airy in a way that would leave you disappointed.  And the frosting, the frosting, the frosting.  Amazing.  I have never made a frosting like it before.  But it will be made again.  I happen to have a small container in my refrigerator right now.  Left over from the cake.  If you want to come over for tea, you can dip ginger snaps in it with me.  But you better be quick about it.  It's going fast. 

If you need to take a cake somewhere this fall.  Take this.  All those who taste it will bow down before you in gratitude.

the "hole-in-one"

It seems right to celebrate the return of the mainframe computer to Tall Talls Headquarters with a drink.

Not just any drink.  A delicious, boozy, apple, cranberry, ginger concoction.

That also contains bourbon.  The perfect fall whiskey.  Especially if you are a Moss.  We get our love of "comida mexicana" from Angie and our taste for bourbon from Wilburn Ray.  If you love bourbon you will like this drink.  If you don't like bourbon you may change your mind after trying this drink.  I am going to name it the "Hole-in-One". 

Here's how you make it:

Bring 2 cups of apple cider to a boil and simmer until reduced to 1/2 cup, then add 2 oz of that, 2 oz of cranberry juice, and 1 oz of ginger liqueur to a cocktail shaker full of ice and give it a shake.  Fill a glass with ice and pour in 1 oz of bourbon followed by 2 to 3 oz of your cider/cranberry/ginger mixture, add club soda and stir.  Adjust proportion of club soda to your liking.  I can make 2 drinks from the cider/cranberry/ginger mix.  The perfect quantity for weekend cocktail hour.  For me. 

Fall cocktail napkins are optional. 

P.S.  It's good to be back. 

P.P.S.  My brother informs me that Jack Daniels is most assuredly not bourbon but is in fact a Tennessee whiskey.  To which I responded " well it tastes like bourbon to me".  He promises to bring me a bottle of "good Kentucky bourbon" which he will procure on his drive from Virginia to Arkansas in October.  He says it will be no bother to stop at multiple distilleries on the way to be sure he picks the best one for me.