As I develop one of my favorite stories, “Sarah Jane’s Daring Deed,” into a picture book, I consider recipes this 10-year old girl and her family might have prepared in their log cabin in the woods. This would be a good activity to accompany the story when youngsters are reading it, either in picture book format or the longer version in the anthology, Tales of Adventure & Discovery.
I wrote this story, which has appeared in four children’s magazines and the anthology, after researching the history of the Plymouth, NH region for a series on New Hampshire history. It’s also a favorite story with children when I give presentations in schools and libraries.
As I read about the early pioneers while doing research for the history columns, I wondered what life would be like for youngsters in those days. Thus, Sarah Jane’s story evolved.
What Would Her Mother Prepare?
So, what would Mother have prepared over the fireplace? They had to raise most of their food, bringing items like sugar and coffee and tea from stores in Concord (45 miles away) or even Boston (more than 100 miles).
Their flour probably was ground at a local mill from grain they grew themselves. The girls and Mother gathered and dried berries for winter use. Sarah Jane was engaged in picking berries when the story opens. (I was familiar with picking berries from prickly bushes in the hot sun during my childhood on a farm. Although not in the 1770s!)
The family’s meat would consist from what Father and brother Steven caught or shot in the surrounding forest. This might include deer, bear, moose, rabbit and raccoon. The family also would make clothing and blankets from the fur and skins. Fish from nearby streams or river could expand the diet.
Drying Berries – In those days, before canning and freezing, pioneers dried berries and fruit to use during the winter months. Sarah Jane picks and dries berries during the story.
When cooking, Mother simply might stir the dried berries into her recipes. Or she could soak them in water to plump them before use.
Corn Meal – In early pioneer days, the settlers took corn and wheat to the local mills to be ground. The mill was one of the first businesses established in a settlement. From the ground corn, Mother might make corn bread, corn mush and corn cakes. Find your favorite Corn Bread recipe for your pioneer meal. (However, you can bake yours in the oven or in a skillet unless you want to try it over a fireplace.)
Dried Corn – The pioneers also dried corn kernels, on the cob or shelled, to save for winter food. To use, Sarah Jane’s mother would soak the kernels and boil them until they were tender. Then add cream or butter and milk of desired amount, salt and pepper to taste (if she had them).
Corn Potato Soup – To make a soup, she might add cubed, cooked potatoes to the creamed corn mixture. (Or cube raw potatoes and cook them with the corn.) Then stir in more milk until soup consistency.
Succotash – In summertime, Mother might make succotash by cutting fresh corn from the cob and cooking it with lima beans from the garden. Add some butter and small amount of milk to this. Some cooks only add butter.
©2009 Mary Emma Allen
(Mary Emma Allen researches and writes from her multi-generational home in Plymouth when she isn’t traveling. Visit her heritage quilting site at: http://trainsendquilters.blogspot.com; also: http://sarahjane-pioneergirl.blogspot.com . )
Friday, January 30, 2009
Monday, January 26, 2009
Soups & Stews & Winter Foods
With the weather below zero the past few days in our part of New Hampshire, thoughts turn to warm, easy to prepare meals. Soups and stews long have been a winter tradition in my family. They’re filling, easy to prepare, a good way to use up leftovers and a method of stretching the budget.
So leftover meats (chicken, turkey, beef and pork) go into the brew, along with veggies that may be left from a meal. My soups never taste the same nor follow an exact recipe.
That’s the way my mother made soups and stews…using what she had on hand. Usually they taste delicious except when we try a new ingredient so may not turn out just the way we envision.
Main Meal Pies
I also like to make chicken and beef pies with leftover foods. Usually I simply prepare them with only a top crust. This results in fewer calories and eliminates a soggy bottom crust. (Actually my hubby often makes the crust while I stir up the filling for the deep-dish pie. He’s perfected this phase of cooking!)
I like to serve cole slaw or tossed salad with meat and vegetable pies. For anyone who doesn’t like a meat pie, simply use vegetables and perhaps some tofu.
Soups from Leftovers
Soups provide a good way to use leftovers so they don’t go to waste. One friend keeps a container in her freezer. Into this go leftover vegetables and meats. When the container is full, she thaws the contents to make soup.
By adding chicken or beef stock, some noodles, potatoes or rice, seasonings, and other vegetables if necessary, she had a filling meal for autumn and winter days. You might call this a modern day version of my mom’s black pot into which she stirred leftovers.
Chicken Soup
For my chicken soup, I cut up the leftover chicken breast and added it to four cups of water. Then I stirred in cut up carrots, a diced potato, a diced onion, a handful (about ½ cup) of brown rice and ½ cup frozen green peas. I added seasonings…salt and pepper and a dash of poultry seasoning to taste.
Because the soup seemed too thick as it simmered, I added more water until it was of the desired consistency. Cook until vegetables are tender. This is good made ahead (early afternoon in my case) and set in the refrigerator until supper/dinner time. Then reheat.
This is the type of recipe that you can vary depending on what you have on hand and what ingredients you like to eat. For instance, I simply couldn’t tolerate (I guess, unless I was starving) beets in my soup. Someone else might not like the carrots or onions Jim and I do in our soups.
What are your favorite soups for winter?
©2009 Mary Emma Allen
(Mary Emma Allen writes from her multigenerational home in NH. This morning she’s contemplating warm foods to cook today when the temperature is hovering around zero at mid-day. )
So leftover meats (chicken, turkey, beef and pork) go into the brew, along with veggies that may be left from a meal. My soups never taste the same nor follow an exact recipe.
That’s the way my mother made soups and stews…using what she had on hand. Usually they taste delicious except when we try a new ingredient so may not turn out just the way we envision.
Main Meal Pies
I also like to make chicken and beef pies with leftover foods. Usually I simply prepare them with only a top crust. This results in fewer calories and eliminates a soggy bottom crust. (Actually my hubby often makes the crust while I stir up the filling for the deep-dish pie. He’s perfected this phase of cooking!)
I like to serve cole slaw or tossed salad with meat and vegetable pies. For anyone who doesn’t like a meat pie, simply use vegetables and perhaps some tofu.
Soups from Leftovers
Soups provide a good way to use leftovers so they don’t go to waste. One friend keeps a container in her freezer. Into this go leftover vegetables and meats. When the container is full, she thaws the contents to make soup.
By adding chicken or beef stock, some noodles, potatoes or rice, seasonings, and other vegetables if necessary, she had a filling meal for autumn and winter days. You might call this a modern day version of my mom’s black pot into which she stirred leftovers.
Chicken Soup
For my chicken soup, I cut up the leftover chicken breast and added it to four cups of water. Then I stirred in cut up carrots, a diced potato, a diced onion, a handful (about ½ cup) of brown rice and ½ cup frozen green peas. I added seasonings…salt and pepper and a dash of poultry seasoning to taste.
Because the soup seemed too thick as it simmered, I added more water until it was of the desired consistency. Cook until vegetables are tender. This is good made ahead (early afternoon in my case) and set in the refrigerator until supper/dinner time. Then reheat.
This is the type of recipe that you can vary depending on what you have on hand and what ingredients you like to eat. For instance, I simply couldn’t tolerate (I guess, unless I was starving) beets in my soup. Someone else might not like the carrots or onions Jim and I do in our soups.
What are your favorite soups for winter?
©2009 Mary Emma Allen
(Mary Emma Allen writes from her multigenerational home in NH. This morning she’s contemplating warm foods to cook today when the temperature is hovering around zero at mid-day. )
Monday, January 19, 2009
Old Kitchen Woodenware Stirs Memories
As I was sorting through some memorabilia, I came across an oblong wooden bowl, about 18 inches in length and 12 inches in width. As I held it in my hands, this wooden chopping bowl evoked many childhood memories. Scarred from chopping many foods, this bowl had been involved for preparing numerous meals.
My thoughts drifted back to cooking in the farmhouse kitchen with its wood fired stove. Many times, I chopped cabbage, carrots and onions for coleslaw or potatoes and meat for hash, in that bowl.
We couldn’t run to the store for ready-chopped cabbage or cans of hash. Everything was handmade and often mixed in the oblong wooden bowl or a smaller round one Mother had.
Bowls of Great Variety
The wooden bowls of early America were of great variety, ranging from small salt dishes to round and oval bowls for preparing and even serving the main dish at mealtime. Large round and oblong ones, often 20 inches in length were used as chopping and mixing bowls.
Not many of these old bowls exist today. Those that do are considered antiques and collectible. They were made for daily use, so wore out.
However, if you have one from childhood, treasure it, more for its nostalgic value than anything monetary. It probably will have nicks and scratches from the metal chopping tool, but that gives it “character,” as someone once told me of old woodenware and furniture.
The Early Wooden Bowls
The pioneers shaped the earliest bowls with simple tools, such as chisel, knife and plane. Later, especially in the 18th century, as colonial tradesmen began to make woodenware, they used lathes for turning the insides of bowls, cups, and mortars. From this came the name of “turner’s ware” for such items.
Another early name for wooden items was “treenware.” This supposedly came from “tree,” from which they were made. The men who made the wooden items for a living, whether kitchen utensils, boxes, stools, etc. by lathe and hand, were called “coopers.”
HASH BROWN CASSEROLE might be considered a variation of hash, but without the meat. However, you could add chopped corned beef if you had any.
Melt 2 tablespoons butter over low heat. Stir in 1 cup shredded Cheddar cheese until melted. In bowl, mix together 1 pint sour cream, ½ cup chopped onion, ¼ tsp. pepper. Add to cheese mixture. Lightly stir in 30 oz. frozen hash brown potatoes.
Spread this mixture into a baking dish. Bake at 350 degrees F. for 30 minutes, until potatoes are heated through and top is bubbly.
©2008 Mary Emma Allen
My thoughts drifted back to cooking in the farmhouse kitchen with its wood fired stove. Many times, I chopped cabbage, carrots and onions for coleslaw or potatoes and meat for hash, in that bowl.
We couldn’t run to the store for ready-chopped cabbage or cans of hash. Everything was handmade and often mixed in the oblong wooden bowl or a smaller round one Mother had.
Bowls of Great Variety
The wooden bowls of early America were of great variety, ranging from small salt dishes to round and oval bowls for preparing and even serving the main dish at mealtime. Large round and oblong ones, often 20 inches in length were used as chopping and mixing bowls.
Not many of these old bowls exist today. Those that do are considered antiques and collectible. They were made for daily use, so wore out.
However, if you have one from childhood, treasure it, more for its nostalgic value than anything monetary. It probably will have nicks and scratches from the metal chopping tool, but that gives it “character,” as someone once told me of old woodenware and furniture.
The Early Wooden Bowls
The pioneers shaped the earliest bowls with simple tools, such as chisel, knife and plane. Later, especially in the 18th century, as colonial tradesmen began to make woodenware, they used lathes for turning the insides of bowls, cups, and mortars. From this came the name of “turner’s ware” for such items.
Another early name for wooden items was “treenware.” This supposedly came from “tree,” from which they were made. The men who made the wooden items for a living, whether kitchen utensils, boxes, stools, etc. by lathe and hand, were called “coopers.”
HASH BROWN CASSEROLE might be considered a variation of hash, but without the meat. However, you could add chopped corned beef if you had any.
Melt 2 tablespoons butter over low heat. Stir in 1 cup shredded Cheddar cheese until melted. In bowl, mix together 1 pint sour cream, ½ cup chopped onion, ¼ tsp. pepper. Add to cheese mixture. Lightly stir in 30 oz. frozen hash brown potatoes.
Spread this mixture into a baking dish. Bake at 350 degrees F. for 30 minutes, until potatoes are heated through and top is bubbly.
©2008 Mary Emma Allen
Wednesday, December 24, 2008
Watching for Santa Over Tea and Cookies
Christmas Eve
The grandkids excitedly anticipated the wonders of Christmas and informed us they could watch Santa's progress by satellite. Simply check into the Norad site and follow on the map as Santa made his way across the world to the United States.
So while I enjoyed a cup of tea with cookies, we watched Santa's progress. This also is a fascinating way for youngsters to learn geography and facts about different countries.
They finally gave up and went to bed as Santa headed toward South America. He has a few hours yet to reach our country.
Have you ever watched Santa via satellite? What will they think of next!
The grandkids excitedly anticipated the wonders of Christmas and informed us they could watch Santa's progress by satellite. Simply check into the Norad site and follow on the map as Santa made his way across the world to the United States.
So while I enjoyed a cup of tea with cookies, we watched Santa's progress. This also is a fascinating way for youngsters to learn geography and facts about different countries.
They finally gave up and went to bed as Santa headed toward South America. He has a few hours yet to reach our country.
Have you ever watched Santa via satellite? What will they think of next!
Tuesday, December 23, 2008
Christmas Cookies, Tea and Conversation
After Bible Study tonight at church, we had cookies and conversation...a time to exchange Christmas greetings and enjoy friendship. Several of the ladies contributed homemade cookies of various types:
Cranberry Nut Jumbles
Coconut Drops
Krispy Rice Bars
Sugar Cookies with a dab of jam in the center
Frosted Sugar Cookies
Brownies
Chocolate Tarts with Whipped Cream
Chocolate Drop Cookies with cherry in the center
(I know there were more, but I can't recall them all right now.)
What types of cookies do you bake for holiday gatherings?
Cranberry Nut Jumbles
Coconut Drops
Krispy Rice Bars
Sugar Cookies with a dab of jam in the center
Frosted Sugar Cookies
Brownies
Chocolate Tarts with Whipped Cream
Chocolate Drop Cookies with cherry in the center
(I know there were more, but I can't recall them all right now.)
What types of cookies do you bake for holiday gatherings?
Sunday, December 21, 2008
Visit Quilting and Patchwork for a Giveaway
Giveaways
If you're a quilter or simply like giveaways, why not stop over at Quilting and Patchwork and participate in the Giveaway of a Mini Quilt Book.? It's in progress over there.
Perhaps you're not a quilter yourself, but know of someone who would enjoy this book by Patricia Mainardi if you won it.
If you're a quilter or simply like giveaways, why not stop over at Quilting and Patchwork and participate in the Giveaway of a Mini Quilt Book.? It's in progress over there.
Perhaps you're not a quilter yourself, but know of someone who would enjoy this book by Patricia Mainardi if you won it.
Wednesday, December 17, 2008
Record Your Christmas Traditions & Recipes
Christmas Traditions
Most families have holiday traditions handed down through the generations. Many of these come to us from our parents and grandparents. Then we often combine them for our children, plus add customs of our own.
These are treasured memories to record for yourself and for future generations. Often you’re the only one who remembers the stories told to you by relatives.
*Begin a Christmas Journal in which you record the various memories.
*Look for pictures of Christmas past and photos of relatives who attended these festivities.
*Place these photos on CDs and make copies for family members. These make nice gifts.
*Start a scrapbook of holiday stories and photos.
Consider Your Parents’ Traditions
When considering my parents’ traditions, I remember they grew up celebrating Christmas differently. So we had a medley of customs, resulting in an expanded holiday for us children.
Mother’s family opened their gifts on Christmas Eve, then had their big dinner Christmas Day with relatives often visiting. Father’s family had their gifts on Christmas morning.
So they compromised. Mother let us open one gift the night before Christmas, and we enjoyed the remainder the next morning…after Father and the hired man milked the cows and ate breakfast. (That was such a long wait.)
We always let our daughter open one gift on Christmas Eve, and she’s carried out that tradition with her children. What traditions have you carried on or combined?
Christmas Foods
We generally had roast chicken for Christmas dinner because we raised chickens on our dairy farm and sold eggs commercially. Turkey was a special treat.
Nowadays we often have roast beef for our Christmas dinners. To accompany this, our daughter makes YORKSHIRE PUDDING, a dish her children enjoy, which she learned about when in England as an exchange student.
Actually she has adapted a POPOVER recipe and makes individual servings, baking them in a muffin tin instead of with the meat drippings.
Beat 2 eggs slightly. Then add remaining ingredients (1 cup all-purpose flour, 1 cup milk, ½ teaspoon salt) and beat until just smooth, making sure you don’t overbeat.
Fill a well-greased six-cup popover pan, six small custard cups, or stoneware muffin pan about ½ full. Bake in preheated 450 degree F. oven for 20 minutes. Then reduce the heat to 350 degrees F. and bake about 20 minutes more until they’re a golden brown. Remove from cups immediately and serve.
(Beth doubles the recipe, making 12 popovers. You also can spoon gravy or meat drippings over them individually, if you like them this way.)
©2008 Mary Emma Allen
(Mary Emma enjoys researching family food customs and holiday traditions. Visit her at: www.quiltingandpatchwork.com and http://tea-time-notes.blogspot.com )
Most families have holiday traditions handed down through the generations. Many of these come to us from our parents and grandparents. Then we often combine them for our children, plus add customs of our own.
These are treasured memories to record for yourself and for future generations. Often you’re the only one who remembers the stories told to you by relatives.
*Begin a Christmas Journal in which you record the various memories.
*Look for pictures of Christmas past and photos of relatives who attended these festivities.
*Place these photos on CDs and make copies for family members. These make nice gifts.
*Start a scrapbook of holiday stories and photos.
Consider Your Parents’ Traditions
When considering my parents’ traditions, I remember they grew up celebrating Christmas differently. So we had a medley of customs, resulting in an expanded holiday for us children.
Mother’s family opened their gifts on Christmas Eve, then had their big dinner Christmas Day with relatives often visiting. Father’s family had their gifts on Christmas morning.
So they compromised. Mother let us open one gift the night before Christmas, and we enjoyed the remainder the next morning…after Father and the hired man milked the cows and ate breakfast. (That was such a long wait.)
We always let our daughter open one gift on Christmas Eve, and she’s carried out that tradition with her children. What traditions have you carried on or combined?
Christmas Foods
We generally had roast chicken for Christmas dinner because we raised chickens on our dairy farm and sold eggs commercially. Turkey was a special treat.
Nowadays we often have roast beef for our Christmas dinners. To accompany this, our daughter makes YORKSHIRE PUDDING, a dish her children enjoy, which she learned about when in England as an exchange student.
Actually she has adapted a POPOVER recipe and makes individual servings, baking them in a muffin tin instead of with the meat drippings.
Beat 2 eggs slightly. Then add remaining ingredients (1 cup all-purpose flour, 1 cup milk, ½ teaspoon salt) and beat until just smooth, making sure you don’t overbeat.
Fill a well-greased six-cup popover pan, six small custard cups, or stoneware muffin pan about ½ full. Bake in preheated 450 degree F. oven for 20 minutes. Then reduce the heat to 350 degrees F. and bake about 20 minutes more until they’re a golden brown. Remove from cups immediately and serve.
(Beth doubles the recipe, making 12 popovers. You also can spoon gravy or meat drippings over them individually, if you like them this way.)
©2008 Mary Emma Allen
(Mary Emma enjoys researching family food customs and holiday traditions. Visit her at: www.quiltingandpatchwork.com and http://tea-time-notes.blogspot.com )
Friday, December 12, 2008
Enjoy These Offerings from The Food Bloggers
Food Bloggers
Here are some offerings and ideas from The Food Bloggers. Enjoy!
BlogTalkRadio's In the Kitchen BlogTalkRadio's "In the Kitchen" features the Women's Day food editors offering their tips and ideas for making the best dishes possible. This week they discussed budget friendly holiday cooking tips.
Busy Family Meals Jenna Pepper shares her expertise on how to get kids to try new foods!
Collecting Tea Pots and Tea Cups Mary Emma, at Tea Time Notes, chats about collecting tea cups and those she obtained from boxes of soap detergent many years ago.
Cooking Gadgets Giftybox is the unique way to give cooking classes or winery tours to those on your gift list...now at a special discount for our readers!
Power Food Follow-Up Following up on last week's Power Foods blog, Jean decided to share a few tasty recipes that “fit the (power) bill”.
Spiced Carmelized Pecans A perfect treat for your holiday parties.
Win Sauce...and a Microwave from Bertolli This week an appliance...next week steaks. Cookerati has a giveaway a week in December.
Here are some offerings and ideas from The Food Bloggers. Enjoy!
BlogTalkRadio's In the Kitchen BlogTalkRadio's "In the Kitchen" features the Women's Day food editors offering their tips and ideas for making the best dishes possible. This week they discussed budget friendly holiday cooking tips.
Busy Family Meals Jenna Pepper shares her expertise on how to get kids to try new foods!
Collecting Tea Pots and Tea Cups Mary Emma, at Tea Time Notes, chats about collecting tea cups and those she obtained from boxes of soap detergent many years ago.
Cooking Gadgets Giftybox is the unique way to give cooking classes or winery tours to those on your gift list...now at a special discount for our readers!
Power Food Follow-Up Following up on last week's Power Foods blog, Jean decided to share a few tasty recipes that “fit the (power) bill”.
Spiced Carmelized Pecans A perfect treat for your holiday parties.
Win Sauce...and a Microwave from Bertolli This week an appliance...next week steaks. Cookerati has a giveaway a week in December.
Saturday, December 06, 2008
Tea Cups & Tea Pots
I’ve seen a festive tea pot with holiday design at the local thrift shop where my daughter and I often stop for unique as well as useful items. If it’s there the next time we visit, I think it was meant for me to acquire.
I also look for interesting tea cups for serving tea on various occasions or simply to use myself. Today I found (at our local recycling facility…formerly called “the dump”…a Golden Wheat tea cup and saucer.
This brought back memories because that was the first set of dishes Jim and I owned. Where did they come from? Boxes of soap detergent. There was a promotion for Golden Wheat in the detergent my mother-in-law purchased (to wash laundry for a family of 10) She collected this dishware for us and accumulated a set of 4. The only other item I have left after 48 years is a soup bowl.
Do you have any special tea cups in your collection?
I also look for interesting tea cups for serving tea on various occasions or simply to use myself. Today I found (at our local recycling facility…formerly called “the dump”…a Golden Wheat tea cup and saucer.
This brought back memories because that was the first set of dishes Jim and I owned. Where did they come from? Boxes of soap detergent. There was a promotion for Golden Wheat in the detergent my mother-in-law purchased (to wash laundry for a family of 10) She collected this dishware for us and accumulated a set of 4. The only other item I have left after 48 years is a soup bowl.
Do you have any special tea cups in your collection?
Thursday, December 04, 2008
Tea Parties - How About One With JK Rowling?
Tea Party
To celebrate the release of her latest book, The Tales of Beedle the Bard, famed author JK Rowling invited approximately 200 school children to enjoy tea with her. What an exciting experience!
Read more about this at my One Book Two Book blog. This book is a spin-off of sorts from the latest Harry Potter book, Deathly Hallows.
I wonder what they had for tea and refreshments. Possibly something with a Scottish influence since this was to take place in Edinburgh.
I can imagine the excitement of the children who have been selected to attend the tea. (I think they had to submit an essay or something similar.) I think back on my afternoon of tea with children's author, Tasha Tudor. Even though I was a young adult, I was thrilled to have this opportunity to visit her and chat beside her country fireplace about books and writing.
To celebrate the release of her latest book, The Tales of Beedle the Bard, famed author JK Rowling invited approximately 200 school children to enjoy tea with her. What an exciting experience!
Read more about this at my One Book Two Book blog. This book is a spin-off of sorts from the latest Harry Potter book, Deathly Hallows.
I wonder what they had for tea and refreshments. Possibly something with a Scottish influence since this was to take place in Edinburgh.
I can imagine the excitement of the children who have been selected to attend the tea. (I think they had to submit an essay or something similar.) I think back on my afternoon of tea with children's author, Tasha Tudor. Even though I was a young adult, I was thrilled to have this opportunity to visit her and chat beside her country fireplace about books and writing.
Do You Like Giveaways? Try These for the Tots in Your Life
One Book Two Book Giveaways
If you like giveaways, you'll find a series of them at a blog I co-write with Marcie Pickelsimer, One Book Two Book, running from Dec. 2-7.
Check out the rules and leave comments at the following links. You can enter any or all of the giveaways. These will make great Christmas gifts for youngsters, too.
Book Swim Giveaway
Readeez DVD Giveaway
Baby Can Read Giveaway
Wii Pop Star Guitar Giveaway
Fly Me To The Moon Giveaway
Giveaway - Celebrity Arthur Book from Speakaboos
Giveaway - Countdown to Bedtime Soundbooks
Giiveaway - ECO Baby Organic Playdough
Baby Potential Teacher Onesie Giveaway
Natural Pod Giveaway
RideMakerz Giveaway
Happy Green Bee Giveaway
Mead Writing Fundamentals Giveaway
ENJOY!
Friday, November 28, 2008
Fun for a Snowy Day
When the snow flutters down, lightly and softly this morning in New Hampshire, it's time for another cup of tea. What flavor shall I choose?
Perhaps a cup of Chai spice black tea. This should keep me going at my writing and business bookkeeping. Also, the aroma is so nice. My grandson comes into the room, "Nanny, what smells so spicy and good?"
What tea would you choose for a snowy day? What shall I have with it? I'll toast one of the rolls left from yesterday's Thanksgiving dinner and cover lightly with natural fruit spread (no sugar added).
Also, you might like to read about our first snowfall of winter, which occurred earlier in the week.
http://www.alzheimersnotes.com/snowy-day-activities-memories-with-alzheimers-patients/http://www.quiltingandpatchwork.com/2008/11/25/the-first-snowfall-a-day-for-fun-and-quilti ng-inspiration/http://www.onebooktwobook.com/snow-snow-everywhere/
Perhaps a cup of Chai spice black tea. This should keep me going at my writing and business bookkeeping. Also, the aroma is so nice. My grandson comes into the room, "Nanny, what smells so spicy and good?"
What tea would you choose for a snowy day? What shall I have with it? I'll toast one of the rolls left from yesterday's Thanksgiving dinner and cover lightly with natural fruit spread (no sugar added).
Also, you might like to read about our first snowfall of winter, which occurred earlier in the week.
http://www.alzheimersnotes.com/snowy-day-activities-memories-with-alzheimers-patients/http://www.quiltingandpatchwork.com/2008/11/25/the-first-snowfall-a-day-for-fun-and-quilti ng-inspiration/http://www.onebooktwobook.com/snow-snow-everywhere/
Thursday, November 27, 2008
Happy Thanksgiving from Mary Emma's Country Kitchen
Happy Thanksgiving
We've been busy this morning getting the turkey ready. Yes, we're having the traditional turkey. My hubby selected it so has been monitoring the preparations. After I made the stuffing ("like Mother used to make!"), I left the rest to him. The engineer in him cooks to precision.
My daughter has been preparing her special recipes to add to our menu. She made her daughter's request of "glop" for breakfast...a combination of bread cubes, eggs, sausage, cheese, and milk. Some of us like that, while others have something else. (We live in a multi-generational home with six family members, a dog, guinea pig, and rabbit.)
Perhaps you'd like to see my Thankful Poem, a project on my Quilting and Patchwork blog.
How about writing your own Thankful Poem this weekend? Or any time of year?
We've been busy this morning getting the turkey ready. Yes, we're having the traditional turkey. My hubby selected it so has been monitoring the preparations. After I made the stuffing ("like Mother used to make!"), I left the rest to him. The engineer in him cooks to precision.
My daughter has been preparing her special recipes to add to our menu. She made her daughter's request of "glop" for breakfast...a combination of bread cubes, eggs, sausage, cheese, and milk. Some of us like that, while others have something else. (We live in a multi-generational home with six family members, a dog, guinea pig, and rabbit.)
Perhaps you'd like to see my Thankful Poem, a project on my Quilting and Patchwork blog.
How about writing your own Thankful Poem this weekend? Or any time of year?
Wednesday, November 26, 2008
Herbs & Spices for Your Holiday Cooking
We often take more time to experiment with recipes and try new ones throughout the holiday season. This may mean using herbs and spices we haven’t tried before or discovering new ways to use familiar ones.
Utilizing herbs and spices often enables you to cut down on the salt and sugar in a recipe if you have dietary considerations in those areas. These condiments give an intriguing flavor (when used in proper, not excessive, amounts) so you don’t need your food so salty or sweet to taste good.
Herbs vs. Spices
Whether a flavoring is obtained from the leafy or another part of a plant generally determines whether it’s labeled an herb or spice. With some plants you can use both parts; others you utilize one or the other.
Herbs are more likely to come from the leaves, and you use them both fresh and dried.
Some of the herbs you may have heard about or have used include: thyme, tarragon, mint, parsley, oregano, chives, sage, rosemary, coriander, marjoram, and basil. Do you have some favorites?
We generally obtain spices from the bark, roots, seeds, fruit, or stems of the plants. Sometimes you use them dried and ground; other times whole. For instance, you can purchase cinnamon in a ground form and as a bark stick.
Those you may have used are: cinnamon, nutmeg, cloves, paprika, anise, cumin, mustard seed, and ginger.
History of Herbs and Spices
Throughout the ages, cooks, witch doctors, medical specialists, and folklorists have found various uses for herbs and spices besides flavoring foods.
Some have medicinal properties; others have been used in religious ceremonies. You will find some were believed to be love potions. Others were considered a sign of wealth, especially during the Middle Ages. Traders of those times, too, considered spices very valuable.
Trading routes to the Orient, over land and sea, were prominent in those days to bring spices from the Far East. Marco Polo sought spices and the spice routes during his travels.
Uses of Herbs and Spices
My mother-in-law used herbs and spices so well and produced intriguing flavors with her foods. What was her secret?
“Never use so much people can tell what it is,” Mum once told me. “Leave them asking what you put into that recipe to make it taste so good.”
Some people overwhelm you with flavors in their cooking that you can’t taste the food. Now, all of this will depend on individual taste. Some people do like the flavor of particular herbs and spices so will add more of these to their cooking. To those who like milder flavors, they’ll want to be intrigued, not overwhelmed.
APPLESAUCE COOKIES are a nice harvest and holiday dish using spices. Mix together ½ cup shortening, 1 egg, 1 cup sugar, and 1 cup applesauce into which you’ve stirred 1 teaspoon baking soda.
Sift together 2 cups flour, ½ teaspoon of cinnamon, nutmeg, cloves, and salt. Stir into the applesauce mixture. Add 1 cup rasisins or chocolate chips. Drop onto greased cookie sheets. Bake 15-20 minutes at 375 degrees F. or until done.
©2008 Mary Emma Allen
Tuesday, November 25, 2008
Mystery Tea Time Parties, a Fascinating Concept
What fun! Tea Time Mystery Parties!
Have you ever thought of holding a mystery tea, complete with mock murder mystery, clues and solutions? I'd never thought of it either until I learned about the "murder mystery teas in a kit" that Maxine Holmgren organizes at Maxine Mystery Tea Parties. In fact, she's made a business of this, providing mystery scripts she's written, along with recipes, invitations, and other items for the complete tea party.
There's also an interesting article, Tea, scones and a murder mystery, by Hope Pierson that gives some details about Maxine and her parties, which now have become popular beyond her home area of Sun City, AZ.
This is an intriguing idea that puts a very different spin on tea parties.
Have you ever thought of holding a mystery tea, complete with mock murder mystery, clues and solutions? I'd never thought of it either until I learned about the "murder mystery teas in a kit" that Maxine Holmgren organizes at Maxine Mystery Tea Parties. In fact, she's made a business of this, providing mystery scripts she's written, along with recipes, invitations, and other items for the complete tea party.
There's also an interesting article, Tea, scones and a murder mystery, by Hope Pierson that gives some details about Maxine and her parties, which now have become popular beyond her home area of Sun City, AZ.
This is an intriguing idea that puts a very different spin on tea parties.
Monday, November 17, 2008
Check Out the News at Tea Time Notes
News at Tea Time Notes
Continue to check out Tea Time Notes for updates on tea, tea parties, tea time accessories, recipes and more.
You won't want to miss my story about Tea Time with Tasha Tudor. This visit for tea with one of my favorite children's authors is most memorable...one of those special memories in time.
Continue to check out Tea Time Notes for updates on tea, tea parties, tea time accessories, recipes and more.
You won't want to miss my story about Tea Time with Tasha Tudor. This visit for tea with one of my favorite children's authors is most memorable...one of those special memories in time.
Tuesday, November 11, 2008
Remembrances of Veterans Day
Veterans Day meant a great deal in my childhood. Two of my uncles served in the World Wars. My husband is a veteran, too, so for several years I was a military wife.
I've written about this day at several of my blogs and have included a post of Alicia Sparks:
One Book Two Book: Remembering Our Veterans on Veterans Day.
Alzheimer's Notes:Veterans Day Memories in Alzheimer's World
Quilting and Patchwork: Patriotic Quilts for Veterans Day
Alicia Sparks' Mental Health Notes: Help Veterans Obtain Mental Health Resouces
Do you have associations, past and present, with Veterans Day?
I've written about this day at several of my blogs and have included a post of Alicia Sparks:
One Book Two Book: Remembering Our Veterans on Veterans Day.
Alzheimer's Notes:Veterans Day Memories in Alzheimer's World
Quilting and Patchwork: Patriotic Quilts for Veterans Day
Alicia Sparks' Mental Health Notes: Help Veterans Obtain Mental Health Resouces
Do you have associations, past and present, with Veterans Day?
Monday, November 10, 2008
Vegan Cookie Recipes Galore
Vegan Cookies for the Planet
The 20 Most Delicious Vegan Cookie Recipes Ever features recipes for the vegan lover who wants to "Eat a Cookie! Save a Planet!"
Developed by vegan Kirsten Nissen, this ebook offers you cookies made from organic ingredients for many occasions and tastes.
Check out what Kirsten has to say (link above) about these recipes and why she developed them.
Do you have vegan cookie and other recipes to share?
Thursday, November 06, 2008
Country Kitchen's Squash Recipes
Recipes
As mentioned, you can prepare squash in a great variety of ways…soup, casseroles, desserts, and breads.
MASHED SQUASH - Simply cooked (boiled or baked), scooped out and mashed, served with butter and a dash of cinnamon, makes an easy to prepare vegetable dish.
SQUASH PIE – Substitute cooked, mashed winter squash for the pumpkin in a recipe. It’s tasty. I usually can’t tell the difference, but some people claim they can.
BAKED ACORN SQUASH with APPLE FILLING - Wash 2 acorn squash, cut into halves lengthwise; scoop out the seeds and fiber. Place in a baking pan with the cut side down. Add ½ inch boiling water. Bake at 400 degrees F. for about 20 minutes.
Using 3 tart apples, peel, core and dice them. Mix with ¼ cup melted butter and ½ cup maple syrup or honey.
Take squash from oven, and turn cut side up. Brush with melted butter. Fill squash with apple mixture. Cover the pan with foil, and then continue baking at 400 degrees F. for 30 minutes, or until the apples and squash are tender.
ACORN SQUASH VARIATION – Many people serve the squash plain. Turn them right side up and sprinkle with cinnamon, possibly a little sugar, and a dab of butter. Finish baking until tender. You also can substitute maple syrup or honey for the sugar.
MORE VARIATIONS - Some cooks make bread stuffing, like that used for turkey, chicken or pork and fill the squash with it instead of apples. You also can add cranberries to the apples (recipe above) or to the bread stuffing. In the South, cooks might use cornbread stuffing.
©2008 Mary Emma Allen
As mentioned, you can prepare squash in a great variety of ways…soup, casseroles, desserts, and breads.
MASHED SQUASH - Simply cooked (boiled or baked), scooped out and mashed, served with butter and a dash of cinnamon, makes an easy to prepare vegetable dish.
SQUASH PIE – Substitute cooked, mashed winter squash for the pumpkin in a recipe. It’s tasty. I usually can’t tell the difference, but some people claim they can.
BAKED ACORN SQUASH with APPLE FILLING - Wash 2 acorn squash, cut into halves lengthwise; scoop out the seeds and fiber. Place in a baking pan with the cut side down. Add ½ inch boiling water. Bake at 400 degrees F. for about 20 minutes.
Using 3 tart apples, peel, core and dice them. Mix with ¼ cup melted butter and ½ cup maple syrup or honey.
Take squash from oven, and turn cut side up. Brush with melted butter. Fill squash with apple mixture. Cover the pan with foil, and then continue baking at 400 degrees F. for 30 minutes, or until the apples and squash are tender.
ACORN SQUASH VARIATION – Many people serve the squash plain. Turn them right side up and sprinkle with cinnamon, possibly a little sugar, and a dab of butter. Finish baking until tender. You also can substitute maple syrup or honey for the sugar.
MORE VARIATIONS - Some cooks make bread stuffing, like that used for turkey, chicken or pork and fill the squash with it instead of apples. You also can add cranberries to the apples (recipe above) or to the bread stuffing. In the South, cooks might use cornbread stuffing.
©2008 Mary Emma Allen
Squash - A Bounty of Fall
Wonders of Squash
Winter squash, in its many shapes and varieties, makes a hit in the fall. This hard tough covered vegetable will save into the winter when stored in a dark, dry place.
Generally, in our homes today, the storage consists of a basement or pantry. Years ago, a root cellar held stored food – winter vegetables, squash, cabbage, etc. This was a dug out portion of ground, often containing a framed door, possibly framing inside – a sort of cave.
Storage in the root cellar kept fruit and vegetables from freezing and provided food throughout the winter. If the house had a cellar and it was cold enough, food often was stored there.
Squash Appeal
Squash appealed in days ago because it kept well through the winter (if stored properly) and could be prepared in a variety of ways, thus adding variation to the menu, in days when there weren’t so many different foods as today.
This vegetable comes in many types. Among them are: Hubbard, acorn (the traditional dark green), white acorn, gold acorn, table ace, butternut, bush, sugar loaf, buttercup, sugar, and turban.
Decorative Ideas for Squash
In addition to providing food for fall and winter, squash with hard shells provide decorative accents, both indoors and out.
*Place near your doorway, around a display of dried corn stalks, perhaps with pumpkins and gourds, too.
*Arrange squash and winter vegetables in a bowl on a sideboard, dining or kitchen table.
*Simply arrayed throughout the house wherever a colorful accent is needed, they look nice.
*Also displayed in a crock or basket in a front hallway they add color..
*Place in gift baskets with other fall fruit and vegetables.
(c)2008 Mary Emma Allen
Winter squash, in its many shapes and varieties, makes a hit in the fall. This hard tough covered vegetable will save into the winter when stored in a dark, dry place.
Generally, in our homes today, the storage consists of a basement or pantry. Years ago, a root cellar held stored food – winter vegetables, squash, cabbage, etc. This was a dug out portion of ground, often containing a framed door, possibly framing inside – a sort of cave.
Storage in the root cellar kept fruit and vegetables from freezing and provided food throughout the winter. If the house had a cellar and it was cold enough, food often was stored there.
Squash Appeal
Squash appealed in days ago because it kept well through the winter (if stored properly) and could be prepared in a variety of ways, thus adding variation to the menu, in days when there weren’t so many different foods as today.
This vegetable comes in many types. Among them are: Hubbard, acorn (the traditional dark green), white acorn, gold acorn, table ace, butternut, bush, sugar loaf, buttercup, sugar, and turban.
Decorative Ideas for Squash
In addition to providing food for fall and winter, squash with hard shells provide decorative accents, both indoors and out.
*Place near your doorway, around a display of dried corn stalks, perhaps with pumpkins and gourds, too.
*Arrange squash and winter vegetables in a bowl on a sideboard, dining or kitchen table.
*Simply arrayed throughout the house wherever a colorful accent is needed, they look nice.
*Also displayed in a crock or basket in a front hallway they add color..
*Place in gift baskets with other fall fruit and vegetables.
(c)2008 Mary Emma Allen
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