This is a lovely way to swap Neighborhood Fruit! Neighborhood Fruit is an organization designed to help you find backyard fruit and share your bounty with your neighbors. They believe that cities resplendent with edibles are better places to live, and sharing with neighbors is a great way to get there. Through their mediated online platform, you can find fruit in any quantity you want. We hope you let others know about it.
Welcome to Neighborhood Fruit! | neighborhoodfruit.com
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Simple Pleasures to Enhance Your Life and Comfort Your Soul.
Wednesday
CREATE A SUMMER-KITCHEN...IN THE GARDEN?
Vintage---------------------
Below is an excerpt from Frugal Luxuries, published by Bantam Books, NY, 1997
-----------------------------------------------------------------------------------
Lingering Wisdom
"May I a small house and large garden have;
And a few friends, and many books, both true;
Both wise, and both delightful too!"
--Abraham Cowley, The Wish
---
" If you are involved in the art of preserving foods, you might find yourself bent over a hot stove during the warmest months of the year. Take a cue from the past and set up your own version of a summer kitchen in a shady area near the garden. This is done by using your camp stove to blanch vegetables and to simmer and seal jars of jams, jellies, and preserves. You may use a small, clean child's wading pool to wash your produce beforehand. When you are finished, simply drain the pool water into your garden."
----------------
Note: All kinds of tasks may be made more pleasant when taken out of doors.
Monica at The Homespun Heart took her ironing board to the garden last month and watched her children play as she performed this often dreaded chore.
-------
What are some of your tricks for transforming mundane tasks into more pleasurable events??
Monday
Growing (Self-Watering) Heirloom Tomatoes in a Teeny...Tiny... Garden.
Recently, my friend Cindy over at Dirt Du Jour posted about a successful, frugal, water-saving technique for growing Heirloom Tomatoes in containers called...
The Earth Tainer TM .
The Earth Tainer TM .
A Revolutionary Alternative in Container Gardening...
Self-Watering and sturdy enough to grow heirloom tomatoes.
Here's the catch...
You cannot buy it... you must make it yourself.
If you're interested in knowing more,
the nice folks who designed The Earth Tainer
offer detailed instructions on how to make it....
for FREE.
Self-Watering and sturdy enough to grow heirloom tomatoes.
Here's the catch...
You cannot buy it... you must make it yourself.
If you're interested in knowing more,
the nice folks who designed The Earth Tainer
offer detailed instructions on how to make it....
for FREE.
Sunday
Broken Stemware... Onions... and... Bell Jars.
A Simple... Green... Way to Grow Windowsill Chives.
You might want to think twice before discarding those sprouted onions...
...and pretty pieces of broken stemware.
I save the sprouted onions and snip their green stems (i.e., chives) to use in recipes
such as soups & salads or as a garnish.
A spritz or two of water is all we need to keep them green.
We nestled the onion bulb (on the right) inside a wineglass with a broken stem...
then added a bit of moss (for looks :).
such as soups & salads or as a garnish.
A spritz or two of water is all we need to keep them green.
We nestled the onion bulb (on the right) inside a wineglass with a broken stem...
then added a bit of moss (for looks :).
The onion bulb on the right... we set it inside a small iron garden urn!
Oh...notice...yet another way to use the broken wine glass is...
to turn it into a bell jar (as we did in the photo above, on the right).
Frugality...Function...Charm & Whimsy...
all rolled into one little project.
Oh...notice...yet another way to use the broken wine glass is...
to turn it into a bell jar (as we did in the photo above, on the right).
Frugality...Function...Charm & Whimsy...
all rolled into one little project.
-------
Thursday
THE SIMPLE DOLLAR & Ten Grocery Products Be Ware Of...
The Simple Dollar website is one of my regular reads.
I appreciate their thorough research and straight forward writing.
Today's post reminded me that being a creature of habit is often expensive.
Below, you'll find a snippet of their post regarding bulk-pricing-surcharges.
Something to think about next time you're shopping at your local warehouse store!
=====
I appreciate their thorough research and straight forward writing.
Today's post reminded me that being a creature of habit is often expensive.
Below, you'll find a snippet of their post regarding bulk-pricing-surcharges.
Something to think about next time you're shopping at your local warehouse store!
=====
Grocery Shopping 101:
Quantity Surcharges and 10 Products to Watch Out For
Excerpted from The Simple Dollar.
"One common trap with buying in bulk is the fact that on some products, the higher volume version often has a higher cost per unit than the smaller version. For example, I recently spied two cans of tuna on the shelf at my local grocery store. The same brand (Starkist) featured a 5 ounce can for $1.29 and a 12 ounce can for $3.19. Per ounce, the smaller can featured tuna for $0.258 per ounce, while the larger can cost $0.265 per ounce, making the smaller can the better deal. This stuck in my head, so I went home and did some research on these price differences..."
Finish reading this informative article at The Simple Dollar
Publish Post
Wednesday
Can Conserves and Consumption Be Friends???
FRUIT CONSERVES
...in...
...in...
FIFTEEN MINUTES OR LESS!
---
This morning I was looking at the last of the wondrously sweet and tasty strawberries
we bought in San Diego last weekend...
Lamenting the fact that they were all just a tad on the over-ripe side...
when it occurred to me to make a sugar-free conserve/jam...
for the refrigerator.
So....
I washed and sliced the strawberries directly into a saucepan....
added a squirt of lemon juice; a teaspoon of Splenda; and a teaspoon of
Xylitol (a natural sweetener from the natural foods store, but you don't need it for this recipe) ...
and about a cup of water...
brought them to a low boil and then decided to add...
---
This morning I was looking at the last of the wondrously sweet and tasty strawberries
we bought in San Diego last weekend...
Lamenting the fact that they were all just a tad on the over-ripe side...
when it occurred to me to make a sugar-free conserve/jam...
for the refrigerator.
So....
I washed and sliced the strawberries directly into a saucepan....
added a squirt of lemon juice; a teaspoon of Splenda; and a teaspoon of
Xylitol (a natural sweetener from the natural foods store, but you don't need it for this recipe) ...
and about a cup of water...
brought them to a low boil and then decided to add...
...a cup of fresh/frozen cranberries along with teaspoon or two of
0range zest (and I squeezed a bit of the juice into it as well).
I cooked them at a high simmer for about ten minutes...
keeping a sharp eye on it while I brewed a nice pot of tea.
keeping a sharp eye on it while I brewed a nice pot of tea.
Once the cranberries popped (see photo above) I turned off the heat...
...and poured them into this French jam jar/glass and allowed them to cool.
I cut a double round of waxed paper and tied it atop the jar...
...and stored it in the refrigerator.
It tastes deliciously tart and surprisingly sweet!!
I'll use it to flavor plain yogurt and/or cottage cheese or use it as a topping for toast,
in lieu of jelly or jam.
-----
Tuesday
We're Giving Away "FRUGAL LUXURIES BY THE SEASONS" Book!
In honor of the season of Spring, we are giving away a book...
Frugal Luxuries by the Seasons!
Click HERE to enter…
Frugal Luxuries by the Seasons!
Click HERE to enter…
Friday
WHO... WILL BRING HOME THE VINTAGE GARDEN URN? FIND OUT NOW...
"Verily great grace may go with a little gift"
--Theocritus
--Theocritus
Sunday
Attention All Gardeners: Potential Outlawing of Organic Farming?
I wanted to ask if you'd heard of the two bills just introduced into the House and the Senate (HR 875 AND S 425) that potentially could make all farmers (even small, independent, organic farmers) subject to restrictions, certifications, fees, and require MANDATORY pesticide use? If you haven't seen the video, here's the utube link .If not, I thought you might be interested in knowing it was out there
-------
I first heard of these bills while listening to the car radio. I could hardly believe my ears, so I went online to find out what this was all about. There are a lot of rumors regarding these bills circulating on the Internet, mostly con, a few pro. Being a little confused, I decided to find out for myself and read each one.
Here is my conclusion:
Both bills were, obviously, written in legal-ese and their actual message/meanings were sometimes hard to discern. That being said, while reading I understood why people are not only worried, but down-right scared by this potential new "law of the land". While there is no language that specifically prohibits home gardening and owning and cultivating heirloom seeds, in my humble opinion, the language in both bills is far too vague and broad to leave to interpretation by the courts. That is why I contacted all my reps to register my disagreement with these bills, and have urged them to vote against HR 875 and S 425. To paraphrase Socrates, they need to "define their terms" more concisely. The subject of healthy sustenance (and the freedom to grow it) is much too important to leave to chance.
If you’ve already made your decision and want to contact your representative and congressman to ask them to oppose these bills,
the links are posted below.
the links are posted below.
NOTE: You must act quickly to let your voice be heard. They both will be coming up for review very soon.
To find and contact your congressman:
http://www.house.gov/zip/ZIP2Rep.html
To find and contact your senator(s):
http://www.senate.gov
Click on “Find your senator” at the top right hand side of the page.
FYI: You may need to know your Zip code plus the four digit extension if you live in a large district and/or state. (I found mine on a utility bill.)
-------
I’m a firm believer in the simple philosophy of “what you focus on grows”. Thus, my focus is on retaining a free society where gardeners can grow healthful, natural food—on their own land—without bureaucratic intervention, fees, and monitoring.
Wednesday
WIN THIS EASTER-EGG-FILLED-WHITE-IRON-URN
TO ENTER…
JUST CLICK HERE and it will pop you over to...
FRUGAL LUXURIES: KINDRED SPIRITS LETTERS & RESOURCES BLOG!
JUST CLICK HERE and it will pop you over to...
FRUGAL LUXURIES: KINDRED SPIRITS LETTERS & RESOURCES BLOG!
Tuesday
Sisterhood Award from The ECLECTIC CATLADY !!!
Angie at The Eclectic Catlady (hilarious blog anda kindred spirit regarding soft-touch for anything cute and cuddly with a heart beat) has honored me with a Sisterhood Award.
Angie is much more fun to read than I am. Her writing makes me laugh out loud every time (...well... at least snuffle and snort loudly). Contrary to rumor...laughing is one of my very favorite things to do! Thank you Angie for your amusing and amazing posts...with their very cute pictures of furry creatures (okay...the guy with the hat not included in the thanks). Thank you for making my day more than once. For those of you who haven't visited Angie's blog, you're in for a TREAT.
-----
NOW...as for giving this award to others...
I will just say, this is a small blog,
thus...
I hear by award this award to each and every one of the followers!!
Charmaine from Beautiful Things to Share
Ellen from The Existence of Ellen
Marie Beausoleil from Trail Mix-Up
Mona (you know who you are...even though you don't have a blog :)
Mary Ellen from Megarden
Heather from Vintage Girl!
-----
Please feel free to post this award on your blog (or not)
and know that we are all sisters in spirit.
-----
NOW...as for giving this award to others...
I will just say, this is a small blog,
thus...
I hear by award this award to each and every one of the followers!!
Charmaine from Beautiful Things to Share
Ellen from The Existence of Ellen
Marie Beausoleil from Trail Mix-Up
Mona (you know who you are...even though you don't have a blog :)
Mary Ellen from Megarden
Heather from Vintage Girl!
-----
Please feel free to post this award on your blog (or not)
and know that we are all sisters in spirit.
Wednesday
REMAINS OF AN IRISH FEAST: THE CLASSIC REUBEN SANDWICH
Please Note these Vegetarian/Vegan alternatives:
This sandwich recipe, as well as the Traditional Saint Patrick's day feast meal (posted below this--from which this sandwich is derived) may easily be adapted to a vegetarian and vegan meal. For the vegetarians and vegans in our household we simply omit the the meat and/or cheese and add a layer of simple garlic hummus (sounds icky, but it's really not bad--and the yellow mustard adds a surprisingly tasty tang). For the St. Pat's day meal, simply cook the vegetables separately from the meat and serve with a side of meatless protein such as small bowl of white beans or, serve hummus as an appetizer with organic flax seed chips, corn chips or cucumber slices, or....
-------
Excerpt below taken from:
Frugal Luxuries by the Seasons, by Tracey McBride;
published by Bantam Book, NY, NY, 2000.
REMAINS OF AN IRISH FEAST
“Small cheer and great welcome make a merry feast.”
--William Shakespeare
When I was a young girl, my father would make sandwiches from leftover corned beef in one of two ways: steamed and served hot on a soft French roll (with lots of yellow mustard and a garlicky dill pickle on the side); or as a type of Reuben sandwich (on toasted rye bread, with lots of cheese, sauerkraut, and mustard). The secret to either of these delicious sandwiches was the proper draining and chilling of the corned beef itself. Papa would put the remaining hunk of cooked meat inside a colander (with a pie plate beneath to catch any drippings) and refrigerate it for two or three days. This allowed the excess moisture to drain away from the meat, thus drying it out so that when he finally sliced the corned beef we were rewarded with tender, wonderfully thin, deli-style sandwich slices.
While my own children are not always enthusiastic about the traditional corned-beef-and-cabbage meal of Saint Patrick’s Day (I believe it has something to do with the cabbage) they are more enthusiastic when we serve these delectable corned beef sandwiches from the remains of our feast-day meal.
-------
Papa's Reuben Sandwich
This sandwich, inspired by our favorite delicatessen, was sometimes accompanied by a cup of soup and dill pickles, but most of the time it was a meal in itself.
Ingredients:
Butter the bread slices on one side and place them on a baking sheet. Lightly toast the bread about four inches from the broiler (1 to 2 minutes). Remove from heat. Spread mustard on all of the bread slices. On half of the bread slices continue to add cheese, drained sauerkraut (about one tablespoon0, and sliced corned beef that has been warmed in a microwave or steamer. Top sandwiches with remaining pieces of toast and halve. Serve immediately with crunchy dill pickles, soup, and/or fried potatoes, French fries, or onion rings.
-------
Reuben sandwich at the Manhattan Deli at the Atlantis Casino Resort Spa.
--------------------
This sandwich recipe, as well as the Traditional Saint Patrick's day feast meal (posted below this--from which this sandwich is derived) may easily be adapted to a vegetarian and vegan meal. For the vegetarians and vegans in our household we simply omit the the meat and/or cheese and add a layer of simple garlic hummus (sounds icky, but it's really not bad--and the yellow mustard adds a surprisingly tasty tang). For the St. Pat's day meal, simply cook the vegetables separately from the meat and serve with a side of meatless protein such as small bowl of white beans or, serve hummus as an appetizer with organic flax seed chips, corn chips or cucumber slices, or....
-------
Excerpt below taken from:
Frugal Luxuries by the Seasons, by Tracey McBride;
published by Bantam Book, NY, NY, 2000.
REMAINS OF AN IRISH FEAST
“Small cheer and great welcome make a merry feast.”
--William Shakespeare
When I was a young girl, my father would make sandwiches from leftover corned beef in one of two ways: steamed and served hot on a soft French roll (with lots of yellow mustard and a garlicky dill pickle on the side); or as a type of Reuben sandwich (on toasted rye bread, with lots of cheese, sauerkraut, and mustard). The secret to either of these delicious sandwiches was the proper draining and chilling of the corned beef itself. Papa would put the remaining hunk of cooked meat inside a colander (with a pie plate beneath to catch any drippings) and refrigerate it for two or three days. This allowed the excess moisture to drain away from the meat, thus drying it out so that when he finally sliced the corned beef we were rewarded with tender, wonderfully thin, deli-style sandwich slices.
While my own children are not always enthusiastic about the traditional corned-beef-and-cabbage meal of Saint Patrick’s Day (I believe it has something to do with the cabbage) they are more enthusiastic when we serve these delectable corned beef sandwiches from the remains of our feast-day meal.
-------
Papa's Reuben Sandwich
This sandwich, inspired by our favorite delicatessen, was sometimes accompanied by a cup of soup and dill pickles, but most of the time it was a meal in itself.
Ingredients:
- Rye bread slices (we liked to use the rectangular-shaped rye loaves, as those slices seemed to hold the sandwich ingredients together well)
- Mustard (Papa preferred the spicy brown mustard, while we children put on lots of the vinegary yellow mustard)
- Swiss cheese, sliced (enough for at least one generous slice per sandwich)
- Chilled corned beef (be certain that it is as lean as possible--trim all fat before slicing) sliced thin--enough for three to four slices per sandwich
Butter the bread slices on one side and place them on a baking sheet. Lightly toast the bread about four inches from the broiler (1 to 2 minutes). Remove from heat. Spread mustard on all of the bread slices. On half of the bread slices continue to add cheese, drained sauerkraut (about one tablespoon0, and sliced corned beef that has been warmed in a microwave or steamer. Top sandwiches with remaining pieces of toast and halve. Serve immediately with crunchy dill pickles, soup, and/or fried potatoes, French fries, or onion rings.
-------
Reuben sandwich at the Manhattan Deli at the Atlantis Casino Resort Spa.--------------------
Tuesday
Celebrating the Feast of Saint Patrick: Papa's Corned Beef Dinner
"People will not look forward to posterity
who never look backward to their ancestors."
--Edmund Burke
-------
Corned Beef, a brine-cured savory meat, is the mainstay of many a Saint Patrick's Day boiled dinner. In old-time Irish households, a platter of this delicious meat was the centerpiece of the evening meal, served with boiled potatoes, carrots, and cabbage. After dinner sweet songs of Ireland were heard throughout the house, as well as the sound of feet that danced a jig, proclaiming Gaelic heritage.
----
Excerpt above taken from, Frugal Luxuries by the Seasons, by Tracey McBride;
published by Bantam Books, NY, NY, 2000.
Last weekend, when visiting my Dad,
we enjoyed our traditional corned beef dinner a little early.
This photograph was taken right before he served it forth.
While not the prettiest dish in the universe,
it certainly is a delicious memory food.
Why does food always taste better when your parents cook it??
-----
Happy Feast Day!!
who never look backward to their ancestors."
--Edmund Burke
-------
Corned Beef, a brine-cured savory meat, is the mainstay of many a Saint Patrick's Day boiled dinner. In old-time Irish households, a platter of this delicious meat was the centerpiece of the evening meal, served with boiled potatoes, carrots, and cabbage. After dinner sweet songs of Ireland were heard throughout the house, as well as the sound of feet that danced a jig, proclaiming Gaelic heritage.
----
Excerpt above taken from, Frugal Luxuries by the Seasons, by Tracey McBride;
published by Bantam Books, NY, NY, 2000.
Last weekend, when visiting my Dad,
we enjoyed our traditional corned beef dinner a little early.
This photograph was taken right before he served it forth.
While not the prettiest dish in the universe,
it certainly is a delicious memory food.
Why does food always taste better when your parents cook it??
-----
Happy Feast Day!!
Wednesday
Frugal Gourmet Eating
I came across this listing for the top 100 Frugal Gourmet blogs and had some fun browsing through them... thought I'd share the joy!
Bon Appetit !
Friday
Chilling Techniques...With Warnings Attached
Shusshhhh....
Here's the Secret to Perfectly Flaky
(Not Soggy)
Pie or Tart Crusts...
Really and Truly.
Monet's Apple Tarts
------------
Several weeks ago, my friend Clarice, from Storybook Woods tagged me for a
"25 Random Things About Me" challenge on Facebook
(where I have two friends total...Clarice and Dana...
Hi Clarice and Dana!). I recently got to it and this is what happened.
---
Okay...
One of the random things I listed was the secret/ability to make a perfectly flaky pie crust. I offered to share it if anyone was interested and Clarice expressed a desire to know...
So...Shusshhhh...Here's the Secret.
Any pie crust recipe will do...I just use a basic recipe.
The trick is not in the crust ingredients, believe it or not. I have used basic all-purpose flour, expensive/fancy pastry flour and many flour grades in between...as well as butter/lard/shortening/ margarine/oil and multiple combinations of the above, all with great success.
The secret is in understanding the chemistry behind the process.
(Now...don't get discouraged by the word "chemistry" as it's just a technical term for "trick" :)
What happens is...
a chemical reaction occurs between the COLD butter/shortening, the flour, and the high heat of the oven.
Thus... the secret is to keep the butter/shortening cold as possible...
and ensure that your oven is pre-heated to at least 400 degrees when you first place your pie in the oven to be baked.
That's why everyone tells you not to overwork the dough.
Here's How I Keep Things Hot and Cold.
First. Roll out your dough and put it into the pie pan--then pop it, pan and all, into the freezer for at least 7 to 10 minutes. HINT: I often prepare several crusts and store them in the freezer (I nestle the dough-lined pans together, with wax paper in between). I store them in plastic bags (the gallon Zip Lock bags work well) they will keep nicely for about a year.
These make super quick and convenient pie crusts for future use...also...they allow you to give a home-made pie as a gift with minimal effort, time, and money, But I digress.
You cannot get the crust too cold.
Second. While you're rolling out the dough, or waiting for it to get super cold,
pre-heat your oven to 400 degrees.
This is very important.
Make sure it's at least 400 degrees before putting in your pie.
Third. Quickly fill your pie crust. If I'm using a dense filler like fruit and the like (as opposed to pumpkin etc.) I will fill the cold pie crust and then pop it into the freezer, filling and all, for a quick 5 to 10 minutes, just for insurance. After putting the chilled, filled pie into the pre-heated 400 degree oven I set the timer for 10 minutes. After the first ten minutes I then turn the oven temperature down to 350 degrees (this is important as a consistent high heat may cause the pie to burn if you leave it on longer than ten or 15 minutes) then continue baking as the recipe suggests. The first ten minutes are crucial. The high heat causes the fat molecules in the butter/shortening to fuse with the wheat molecules in the flour...thus creating a flaky crust. Yes. Really...it's true and quite amazing. NOTE: This chilling technique also works well when making shortbread cookies or any sort of butter cookie.Here's the Secret to Perfectly Flaky
(Not Soggy)
Pie or Tart Crusts...
Really and Truly.
Monet's Apple Tarts------------
Several weeks ago, my friend Clarice, from Storybook Woods tagged me for a
"25 Random Things About Me" challenge on Facebook
(where I have two friends total...Clarice and Dana...
Hi Clarice and Dana!). I recently got to it and this is what happened.
---
Okay...
One of the random things I listed was the secret/ability to make a perfectly flaky pie crust. I offered to share it if anyone was interested and Clarice expressed a desire to know...
So...Shusshhhh...Here's the Secret.
Any pie crust recipe will do...I just use a basic recipe.
The trick is not in the crust ingredients, believe it or not. I have used basic all-purpose flour, expensive/fancy pastry flour and many flour grades in between...as well as butter/lard/shortening/ margarine/oil and multiple combinations of the above, all with great success.
The secret is in understanding the chemistry behind the process.
(Now...don't get discouraged by the word "chemistry" as it's just a technical term for "trick" :)
What happens is...
a chemical reaction occurs between the COLD butter/shortening, the flour, and the high heat of the oven.
Thus... the secret is to keep the butter/shortening cold as possible...
and ensure that your oven is pre-heated to at least 400 degrees when you first place your pie in the oven to be baked.
That's why everyone tells you not to overwork the dough.
Here's How I Keep Things Hot and Cold.
First. Roll out your dough and put it into the pie pan--then pop it, pan and all, into the freezer for at least 7 to 10 minutes. HINT: I often prepare several crusts and store them in the freezer (I nestle the dough-lined pans together, with wax paper in between). I store them in plastic bags (the gallon Zip Lock bags work well) they will keep nicely for about a year.
These make super quick and convenient pie crusts for future use...also...they allow you to give a home-made pie as a gift with minimal effort, time, and money, But I digress.
You cannot get the crust too cold.
Second. While you're rolling out the dough, or waiting for it to get super cold,
pre-heat your oven to 400 degrees.
This is very important.
Make sure it's at least 400 degrees before putting in your pie.
Words of Warning: Beware!! Once you learn this trick you will want to bake pies all the time...and eat your own baking. This can be dangerous to your waistline. I am speaking from experience. I gained a LOT of weight after learning this trick because I was baking (and EATING) pies almost daily. In fact everything became a pie-filling to me! Because the crusts were so light and flaky, I just kept eating. The delicious taste & texture, along with the wonder and magic of turning ordinary butter/shortening and flour into this delicious new treat kept me going back for more! I now bake much less often. When I do bake, I serve it specifically as a dessert...and then quickly box the extras to give away. (Mike takes them to work for everyone to enjoy, or I share them with the neighbors). I'm still working at whittling my waistline down to a semblance of its former (smaller) size. Hind-sight is twenty-twenty, and I've learned it is a lot easier to abstain from eating than to lose the extra inches once they've arrived! Exercise helps. :) But then, you probably know this already!
-------
All Warnings Aside...
This is a Lovely Skill To Possess.
Please see below...
------
STOCK YOUR GIFT PANTRY (TM) WITH TARTS & PIES.
Here's how...
Thursday
The Taste of Memories (tm): Swedish Butter Cookies
The Taste of Memories
"Their memories will be encrusted over with sublime and pleasing thoughts."
--Henry David Thoreau
Did you know that memory making is done every moment of our lives: Some memories are happy and vivid, while others we prefer to forget. What most people don't realize is that we often have a choice between making them happy or unhappy. It's for this reason that I try to cultivate the habit of making pleasant memories from small events. An example of this is when my daughter Rosie and I bake together. We call it tasting memories...and when we use a recipe for Swedish butter cookies handed down from my Grandmother (and her mother before her) we link the past with the present...and the present with the future.
-----
Swedish Butter Cookies
3. Dust with powdered sugar. Share and enjoy.
"Their memories will be encrusted over with sublime and pleasing thoughts."
--Henry David Thoreau
Did you know that memory making is done every moment of our lives: Some memories are happy and vivid, while others we prefer to forget. What most people don't realize is that we often have a choice between making them happy or unhappy. It's for this reason that I try to cultivate the habit of making pleasant memories from small events. An example of this is when my daughter Rosie and I bake together. We call it tasting memories...and when we use a recipe for Swedish butter cookies handed down from my Grandmother (and her mother before her) we link the past with the present...and the present with the future.
-----
Swedish Butter Cookies
3. Dust with powdered sugar. Share and enjoy.
2. I always make extra to store in the freezer for future use.
1. Mix your ingredients then roll dough into cylinder shapes and wrap in waxed paper.
-------
Corrected Post with ALL ingredients included.
---
Recipe: Grandmother Carlson's Swedish Butter cookies.
You will need:
1-1/3 cups butter, softened (Hint: I don't recommend margarine in this recipe. You may substitute half of the butter with shortening for a lighter cookie, but less of a butter flavor.)
3/4 cup powdered sugar (Hint: You may also use granulated sugar but the texture will not be as light as if you used powdered sugar.)
3 1/2 cups all-purpose flour
(Thanks Rhonda for noticing this omission in my first posting of this recipe.)
1 teaspoon almond or vanilla extract (we prefer almond flavoring).
Note: This is an ideal recipe to use in a food processor, but it is not necessary for good results.
To Make:
Mix all ingredients and work until smooth. Roll dough into long tube-shapes and wrap in waxed paper (see photos above). Chill in the freezer for about 5 minutes, or 15 -30 minutes in the refrigerator (this will make slicing easier). Slice the tube-shaped dough into 1/4 inch rounds. Place these on an un-greased cookie sheet, about 2" apart. Put the cookie sheet with unbaked cookies in the freezer for 3 to 4 minutes to chill slightly. Bake in a preheated, 400 degree oven for 4 - 6 minutes (check after 4 minutes--you'll know they're finished when you see that the edges are slightly golden and the cookies slightly puffed). Dust with powdered sugar and serve with tea or coffee, or box and give as gifts to special kindred spirits. They melt in your mouth.
-------Note: This is an ideal recipe to use in a food processor, but it is not necessary for good results.
To Make:
Mix all ingredients and work until smooth. Roll dough into long tube-shapes and wrap in waxed paper (see photos above). Chill in the freezer for about 5 minutes, or 15 -30 minutes in the refrigerator (this will make slicing easier). Slice the tube-shaped dough into 1/4 inch rounds. Place these on an un-greased cookie sheet, about 2" apart. Put the cookie sheet with unbaked cookies in the freezer for 3 to 4 minutes to chill slightly. Bake in a preheated, 400 degree oven for 4 - 6 minutes (check after 4 minutes--you'll know they're finished when you see that the edges are slightly golden and the cookies slightly puffed). Dust with powdered sugar and serve with tea or coffee, or box and give as gifts to special kindred spirits. They melt in your mouth.
This recipe originally was published in our Frugal Luxuries newsletter in 2001
Copyright 2001. All rights reserved.
Friday
Roasted Spaghetti Squash
A simple side dish of Spaghetti Squash...with butter and sea salt.
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Roasted Spaghetti Squash
I had never prepared spaghetti squash.It is surprisingly easy.
I simply cut it in half long-ways...and scooped out the seeds.
I roasted it in a 350 degree oven for about forty-five minutes.
It scooped it out easily, using a spoon.Into a casserole dish with butter and sea salt it became a delicious side dish.
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Now that I know how easy and delicious it is...
I plan on trying this recipe from Taste of Home ...
as well as using it in lieu of pasta when making my next marinara sauce!
Thursday
Edible Decor(tm): Homemade Pumpkin Pie from Roasted Fresh Pumpkins ...as Promised!
As promised ...I'm posting their transformation from whole pumpkin...
into Pumpkin Pie filling (i.e., pumpkin pack).
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I cut pumpkins in half and scooped out the seeds (as with an acorn squash).
Here are the pumpkins after I roasted them, uncovered,
for about an hour in a preheated 350 degree oven
(until they were very soft).
for about an hour in a preheated 350 degree oven
(until they were very soft).
Once they were cool to the touch , I scooped them out and into a bowl, using an ordinary tablespoon. These were very soft, and needed no processing. However, some pumpkin varieties are tough and fibrous (usually the larger ones). You can still use them for pumpkin pack, just puree them in a food processor after they have been cooked and cooled.
Here is our freezer stash of pumpkin pack. This lasts for about 6 to 9 months without losing flavor. I'll use some for Christmas pies; we'll also have it available to bake lovely pumpkin bread, muffins, and any recipe that calls for canned pumpkin pack. I also use this pumpkin in savory recipes such as vegetable soups and stews...it's adds nutrients and acts as a slight thickener. (Hint: We have a freezer full, thanks to a pumpkin sale after Halloween & Thanksgiving--$1.00 each).
A delicious pumpkin pie.
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More Deliciously Edible Thanksgiving Decor.
HARVESTING (CANDY) CORN FROM A PUMPKIN....jpg)
Not so in the natural world...but in the world of
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Not so in the natural world...but in the world of Frugal Luxuries anything is possible!
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Rosie won this faux pumpkin-tree at a school raffle a few years ago...it arrived with an array of gift cards dangling from the metal branches. I loved the presentation and thought it would be a lovely & fun addition to our Thanksgiving decor and buffet table. Adapting it, I replaced the (now spent!) gift cards with candy corn--divided up and repackaged in simple cellophane bags closed with raffia. These were tied onto the metal branches of the pumpkin.
Simple, frugal and charming!
Note: I found the candy corn at the Dollar store for...a dollar!
Two large bags filled six of the small bags that are tied to the pumpkin tree.
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NATURE'S CHINA (tm)
MORE WAYS TO USE A PRETTY SCALLOPED ACORN SQUASH!
TRIPLE DUTY DECOR!As you know, I'm enamored with the scalloped edges of the Acorn Squash
and use them generously in my autumn decor and ...afterwards... I eat them!
Here is yet another way to make use of this pretty and quite sturdy vegetable!
Use it as Nature's China (tm) .
Above, I cut the uncooked squash, scooped out the seeds,
then poured salsa into the center.
Surrounded by corn and flax seed chips, it's a lovely addition to your
appetizer and/or buffet on Thanksgiving day (or any time)!
After the party...rinse out the center of the squash, bake and eat!
It does triple duty!
1. Serves as decor for the autumn mantle...
2. Transforms into one of Nature's China cabinet's prettiest bowls ...
3. Provides sustenance as it is baked (with butter & sea salt) and consumed with joy!
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Nature's China.
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To See more ways to use and enjoy Nature's Bounty be sure to visit
Wednesday
To view photos and details of how to implement our eco friendly; budget friendly; nature's bounty; use-what-you-have; edible holiday decorating philosophy visit us at...
http://frugalluxuriesseasons.blogspot.com .
http://frugalluxuriesseasons.blogspot.com .
Frugal Feasts (tm) : How to Cook & Eat Your Thanksgiving Decorations
1. Acorn Squash on the mantle...
2. Raw Acorn Squash cut in half
3. Scoop out the seeds....
4. Rub lightly with butter or olive oil...add a gentle sprinkle of sea salt...
5. Here is what they look like when they come out of the oven!-------------------
DELICIOUSLY SIMPLE BAKED ACORN SQUASH...
WITH BUTTER AND SEA SALT
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Once thanksgiving has ended, you may eat your decor (some of it).
Once thanksgiving has ended, you may eat your decor (some of it).
Here is how I enjoy the Acorn squash.
1. Remove from the mantle and wash
2. Cut in half and seed (as you would a melon) I use a spoon
3. Lightly butter the inside of the squash...or rub with olive oil & give a gentle sprinkle of sea salt
4. Place both pieces, cut side up, in an un-greased baking pan--bake for about an hour in a pre-heated, 350 degree oven (baking time may be longer if the squash is on the large size). The cooked texture should be similar to that of a baked sweet potato (a little more firm).
5. Serve as a side dish. I eat mine by scooping it out of the peel/shell with a small spoon.
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OPTIONS:
I do understand that not everyone thinks baked squash is as delicious as I do. That being said, you can also add it to soups and stews (peel and dice first)...or saute' it in olive oil and garlic (precook at least half-way first as it's a very hard vegetable when raw). You may also puree or mash the baked squash, by itself or with butter, herbs (sage perhaps), and minced garlic.
Sunday
A Gift of Lemons...
Rosie and I plucked these huge lemons and tiny oranges
from trees on my Dad's property in San Diego last weekend.
I found a lemon marmalade recipe at Epicurious.com
http://www.epicurious.com/recipes/food/views/MEYER-LEMON-MARMALADE-102746
It makes a small batch (six, 1/2 pint jars) which would be ideal for
this year's holiday gift baskets! Being a lover of all things lemon,
I have never made lemon marmalade before, but will try it out...
and keep you posted on the results!
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P.S. I plan on juicing the tiny oranges and using them as a sauce over fish:
Here's the Rough recipe:
Brown a firm white fish or salmon on both sides; apply generous amounts of freshly cracked black pepper on both sides; set them aside in a buttered (or use Pam) baking dish. In the same pan you browned the fish, pour in orange juice (1/2 cup for 2 fillets, 1 cup for 4, etc.) and scrape it around with a wooden spoon to get the browned bits and extra pepper flakes. Add 2 or 4 TBS butter (depends on how much juice you're using) or olive oil, and lightly simmer for just a few minutes, stirring constantly (just until the sugar begins to caramelize--ever so slightly). Pour juice mix atop the browned fish fillets and then bake COVERED in a preheated, 350% oven for about 10 minutes (the baking time depends on the thickness of the fish and how long you browned them). The fish is done when you can flake it with a fork. You may also make this recipe using lemon juice, but it's not so sweet (obviously) and won't as camelize much.
Serve with a baked potato, or rice pilaf, a green vegetable and ??!
It's so yummy, even non fish lovers will probably like (or at least tolerate) this entree!
I know, it sounds a little complicated, but it's amazingly easy for the flavor value of the dish.
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