Dysfunction & Honey

Life is Peachy Keen!

2011-09-17T15:52:00.000-07:00

And it begins....It is now officially Fall and I've begun my little chaotic dance around the kitchen. A little domestication is not a bad thing, especially when the end product tastes sooo good. The weather shouts fallness as does the beauteous color changes all around. This time around I've decided to make something a bit different. I prefer to make and eat berry jams, but this time the peaches just screamed out my name, begging me to take them home, as I drove past the little fruit stand. I just couldn't resist! I figured if I didn't get them now I'd have to wait until the following peach season and if you know anything about me, I am far from patient.

So to all of you who have waited ever so patiently, unlike myself, here is my Peachy Jamminess recipe. It is similar to the previous blackberry jam recipe, but please mind the amount of pectin used. Apparently this go 'round I used just a little too much making it a bit more jellied than desired, but the taste is still fabulous!

Peachy Jaminess

Ingredients:

1 quart peeled, cored, diced peaches, almost a mush
7 1/2 cups sugar
1/4 cup lemon juice
1 package pectin

*if you'd like to be a bit adventurous you can always add your own spices, etc. (I think maybe the next go 'round I will be adding a little garam masala....I just have an ever so loving obsession with that flavor and it would meld well with the sweetness of the peaches.)

Instructions:

Step 1: Combine smashed peaches, lemon juice and sugar in large pot.

Step 2: Bring to boil over high heat until sugar dissolves.

Step 3: Stir in pectin.

Step 4: Return to a rolling boil.

Step 5: Boil hard 1 minute, constantly stirring

Step 6: Remove from heat.

Step 7: Skim foam if necessary.

Step 8: Ladle hot jam into hot, sterilized jars, leaving 1/4 inch head space.

Step 9: Adjust 2-piece sterilized caps

Step 10: Process 10 minutes in a boiling water bath.

*besides the obvious use of this jam, there are many other ways it can be used. I've discovered it tastes great as a glaze on chicken. Cut boneless, skinless chicken breasts into bite-size pieces, marinade in jam (completely coat the chicken), then roll in panko bread crumbs. Coat a baking sheet with olive oil and preheat the oven to 375. Place chicken on baking sheet cook 10-12 minutes each side....so very tasty, crunchy and slightly sweet...yum!

Good Golly, It's That Time of Year Again

2011-09-17T07:29:00.001-07:00

With this wonderful weather comes the sweetest smells from my kitchen. I love baking, especially in the fall months when the heat is most welcome. I love the look on my child's face when he says, "What are you making today, mama?', and then the "mmmm...." comes strolling in as he impatiently awaits the goodies that will soon fill his belly.

He loves the end product of my baking sprees as much as I enjoy the process, the journey. I am far from domestic, but the kitchen is my playground as often as possible and this Fall will be no different. Deliciousness will radiate from my kitchen at every possible turn and I will keep you all updated on new recipes and the rants of the day that will go along with them.

Yay Fall! I love you and I sure have miss you!!!

Deconstruction: Blackberry Jam and Human Nature

2011-07-09T04:36:00.000-07:00

Human nature is not only about life cycles and our ability to deconstruct and reemerge as different yet better people, it's about tasting the sweet joys life has to offer during that inevitable deconstruction process. We all fall apart in some way or another and in life not a soul emerges unscathed. We all possess life-changing scars, whether we were the cause of said scars or merely the recipients. I don't see my scars as negative life-stifling events, but as proof of my existence, proof that I have lived through many things and lived to tell the tale. I have completely fallen apart at times and have reemerged, not unlike the mythical creature the Phoenix. We as human beings have this wonderful ability to recreate ourselves, to learn from the hazards of life, to become something drastically different and just as wonderful as that beautiful, perfect, innocent creature brought into this world by people with good intentions.

The jam making process is similar to humanity's ability to completely deconstruct and fully reemerge as something drastically different yet extremely desirable. Life is a process and it's the end product that truly shows our growth and how these changes can actually sweeten our lives.

The first step in making jam is fruit selection. I prefer berry jams to all others so of course I chose blackberries. It helps that during the spring and summer months I have a seemingly endless supply in my yard as well as down by the river banks. The fruit you choose should be extremely ripe, maybe a little beyond ripe. The more life the fruit has experienced the better tasting the jam, the more character it will have.

Blackberries begin their lives as these beautiful little berries (although technically they are not really berries but seeds) especially if given the proper amount of TLC by their keepers or by mother nature. As they grow they become ripe and desirable and will one day be picked and devoured by some lucky creature, whether it be man, bird or pest. The sight of hundreds of fully-ripened blackberries is aesthetically pleasing to me, whether they are domesticated or wild like the ones I prefer. The wilder the berry, the sweeter the jam I think.

The second step is to mush the berries beyond recognition, save for the seeds that remain true to form. Like humans when we fully deconstruct there is always something within us that can be recognized at least by our own self. We may be unrecognizable to the naked eye of others but deep within ourselves we know who we truly are.

The third step is the addition of sugar and pectin. These additions not only add sweetness and structure to the tart, delicious berry mush, but it also provides security and safety. The large amount of sugar added to the mush actually keeps life-threatening bacteria away, preserving the jam for later use if shelf-stored. Upon deconstruction and reemergence as humans, we tend to add extra securities in our lives as well to protect ourselves from recreating the situations that drove us to our downfall.

The last and final step in making jam involves heat and preservation. All ingredients are heated to the point of complete incorporation and they become one whole new creation. They can no longer be recognized as blackberries (save for the seeds) or sugar or pectin. It has become something completely new and different and maybe even better than each ingredient on its own. We all start life as optimistic, happy-go-lucky children and as we grow we experience life and it changes us. If we are lucky we get through life only slightly scathed, but many of us deconstruct to the point of being distorted. This my friend is not a bad thing. Great is the man who is willing to change and grow. A jam may no longer have the visual aspects of its original fruit but the taste is truly altered, if not better, due to the additional ingredients and its capability to deconstruct and its willingness to start life anew.

Blackberry Jam Recipe:

Ingredients:
*1 quart crushed blackberries
*6 1/2 cups sugar
*1 pouch liquid pectin

Step 1: Combine blackberries and sugar in a large sauce pot
Step 2: Bring to a boil over high heat, stirring until sugar dissolves
Step 3: Stir in pectin
Step 4: Return to a rolling boil
Step 5: Boil hard 1 minute, stirring constantly
Step 6: Remove from heat
Step 7: Skim foam if necessary
Step 8: Ladle hot jam into hot, sterilized jars, leaving 1/4-inch headspace
Step 9: Adjust 2-piece sterilized caps
Step 10: Process 10 minutes in a boiling water canner

Peachy Muffins w/ a Butter/Ginger/Nutmeg Crumble!

2010-09-25T08:48:00.000-07:00

This is a variation of my blueberry muffin recipe, and is just as, if not more, delicious! It's very easy to make.

Peach Muffins w/ a Butter, Nutmeg & Ginger Crumble
(makes a dozen; can be doubled)

Ingredients:

muffin:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp. salt (i prefer kosher salt)
2 tsp. baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup peaches (remove skin and dice - about 2 medium sized peaches)

crumble topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter; cubed (1/2 stick)
3/4 tsp ground ginger
3/4 tsp ground nutmeg

Directions:
1. Pre-heat oven to 400 degrees
2. Grease your muffin cups
3. Combine flour, sugar, salt and baking powder
4. Place oil in a measuring cup, add the egg, and add enough milk to fill the cup
5. Mix wet ingredients with the dry ingredients (create a well in the center)
6. Fold in peaches

(set aside to make crumble topping)

- combine all topping ingredients together and 'crumble' it with a fork (you can use a food processor if you prefer)

7. Place prepared muffins in a pre-heated oven for 18 minutes.

Enjoy!!!

Apple Butter - Autumn, Here We Come! :)

2010-09-10T08:01:00.001-07:00

Nothing makes it feel like fall like apple butter and preserves! Preparing for the fall is what we ants are supposed to do, right? Ha! As someone who cooks and loves to bake, I've never even considered the idea of canning until recently, and let's just say that I think I found another true passion.

The frugality in me is extremely happy with this new 'obsession' because it gives me the ability to have a skill that will come in handy when times are rough, which has been quite often lately. It also gives me the ability to give my family what it needs for much less money. I am a stockpiler when times call for it, and the times have been calling my name, quite loudly lately.

So, my first attempt at canning has been a SUCCESS!!! The sterilization process is what scared me the most...because I have no urge to poison the ones I love, at least not today! (Ha!) After experiencing the process of making apple butter and canning it, I feel much cozier now with the process and am proud to say that there will be much canning going on in my kitchen and my future!

Here is the recipe for my Apple Butter...Hope you Enjoy!

Apple Butter
~(makes 3 pints or 6 half pints - which is the size I went with)
~This recipe can be doubled (which is what I did)

Ingredients:
4 lbs Apples (about 16) - I used med. green apples 1 C apple cider vinegar 2 C water 4 C sugar (you will use 1/2 C sugar for each cup of puree) salt 2 tsp. cinnamon 1/2 tsp. ground cloves 1/2 tsp. allspice 1 lemon - zest & juice

Step 1: Cut apples into quarters (keeping the core & peel - needed to release pectin - although I did get rid of as many seeds as possible)

Step 2: Add to large pot - Apples, Vinegar, Water

Step 3: Cover, bring to a boil, simmer for 20 minutes (around 40 if you double the recipe), stir a bit, then remove from heat

Step 4: Ladle the mixture into a food mill or chenois seive and remove pulp

Step 5: Add puree to a pot and add 1/2 C sugar for each cup puree (I ended up with 14 C puree, so used 7 C sugar....it seems like a lot of sugar, but this is very important for the canning process...sugar helps keep bacteria away!)

Step 6: Stir to dissolve sugar, add all the spices, lemon zest & lemon juice

Step 7: Cook uncovered on med/low heat, stirring constantly to avoid burning on the bottom (1 1/2 - 2 hours)

Jar Sterilization:

*There are several ways to sterilize your jars, but I found this to be the easiest:

Step 1: Pre-heat your oven to 200 degrees, once preheated, place rinsed/dried jars on cookie sheet and keep in the oven for 10 minutes

Step 2: Place rings and lids in a bowl and pour boiling water over them, let them soak for a bit (while the jars are sterilizing

Step 3: Remove from oven

Canning:

Step 1: Put hot apple butter in hot, sterilized jars and add the lid.

Step 2: Place the rings around the top (not too tight because you're going to want air to be able to get through during the hot water bath...basically the rings are there to keep the top in line)

Step 3: Make sure your boiling pot has a rack on the bottom (so as to not allow the jars to touch the bottom of the pot) and place sealed jars in pot.

Step 4: Cover jars with water, about an inch to an inch and a half

Step 5: Bring to a rolling boil...once at a rolling boil the processing time begins.....

Step 6: Process for 10 minutes in the hot water bath (ensures a good seal)

Step 7: Remove jars from hot water bath (tongs are preferred here seeing as these jars are HOT!) and place on the counter (on a towel) and let sit for 12 hours. You will begin to hear the clicking of the lids sealing....what a fabulous sound!!!

Now your batch of Apple Butter is ready!!!! (Since these are canned you can store these for up to one year outside of the fridge! )

Hope you enjoy your batch as much as I have enjoyed mine!!!

The Great Distraction & Delicious Hummus

2010-08-20T05:33:00.000-07:00

In this day and age I am absolutely disgusted by the obsession and pin-pointed anger regarding this whole 'Ground Zero'/mosque debacle. I understand why people might possibly be upset, but why the mass news coverage? Why all the attention when we have more important things to focus on rather than where someone wants to build a building? It seems like a mass-distraction to me.

Do we not have a war going on where our men and women are losing their lives daily? Do we not have children across the world (including this country) so hungry that their bellies are distended and displayed in ads across America? In my mind, as a Christian, these are the things we should be focusing on, not on this worldly, petty issue.

Ground Zero is a place of sadness where many lost their lives, but it is not a place of worship, nor does it represent the Christian faith. The Twin Towers were not a function of Christianity, but of money, commerce, and greed world-wide (including countries of the Muslim faith). I have heard over and over, and fully believe, that we as human beings (including us Americans/Christians) hate/fear what we do not understand. Humans are willing to wreak as much havoc as possible when it comes to concepts/ideas that do not pertain to them (heh, sounds somewhat like the loonies who decided to take thousands of people's lives) and if it weren't for them and their hate/fear we wouldn't be having this 'discussion'.

But as I babble and rant all I can think about when I think of Muslim Centers, mosques and this issue is hummus, baba ghanoush and falafel. (Heh, I partially blame a friend of mine because every time I make mention of the deliciousness of hummus or falafel his comments jokingly have an air of jihads, etc.) I know it is probably wrong of me but I've always thought humor eased the pain of many, and so when I think of Islam and of the Middle east, their food always comes to mind, because it is all so delicious!

So in honor of this 'Ground Zero/Muslim Center' debate, I offer up a wonderful hummus recipe given to me by my dearest friend, and altered a bit to my family's taste.

HUMMUS:

Ingredients:
1 can of chick peas, drained & rinsed (or 16 oz. dried chick peas, cooked)
1/4 cup of Tahini/sesame paste
1 - 2 Tbs of lemon juice (to taste)
2-3 garlic cloves
1 tsp garam masala (my homemade garam masala is delicious...will post recipe at later date)
1/2 tsp cumin
salt & pepper to taste
olive oil
dash of water as needed for desired consistency

Directions:

1. Put chick peas, tahini, lemon juice into a food processor & puree until smooth/creamy texture.
2. Add a dash of water & process to desired consistency. (we prefer extremely smooth texture)
3. Add in seasonings and combine well
4. When ready to serve, top with a little olive oil

Sorghum Cookies and Family Traditions

2010-04-02T05:05:00.000-07:00

I look forward to October for several reasons. The first is that, of course, my birthday happens to land in this wonderfully comfortable month, so I might be ever-so biased. Secondly, October represents the beginning of Georgia's yearly cooling-off period. The leaves begin to turn and the nights begin to cool down to a bearable pattern where you can take a deep breath without being drowned by Georgia's famous humidity. The third, which also leads to the tastiest reason, is my weekend getaway with some of my favorite women in my life. My mother, sister, and I make our annual trip to Whitwell, Tennessee, home to the most wonderful arts and crafts festivals around, a.k.a. the Ketner's Mill Fair. Getting to have girl time is a pretty rare thing for me, being surrounded by boys all the time, so I cherish every moment.

I love fall festivals in general, but this one has all the rest beat, at least in my opinion. I can't go to this fair without purchasing tasty treats and jarred perfection. When we leave, my loot generally includes a huge jar of Sorghum (or two), some actually prepared on site (mules and all), a few different types of honey (gotta love the local honey), several types of preserves and jellies, and a few other trinkets and treasures I just couldn't live without. I figure since this is a once-a-year kind of thing, I've got to stock up while I can.

I also love the time I get to spend with my mother and my sister. My niece generally tags along as well, but since she's a girl and all, we don't mind. All other children are left with the men in our lives, to get the most out of our girl's weekend. This year I"m hoping there will be a new addition to our 'Crew'. My sister and her husband have finally been given the joy of helping raise my brother-in-law's first daughter, who is eleven years old. She will make a great addition to our little gathering of women. To think of it, she's the next generation, so hopefully she will help carry on this wonderful family tradition.

The highlights of the fair are of course the jars of exquisiteness I purchase (which have to last me a whole year), but also the apple fritters, the spiral-cut potatoes, the blue-grass music, and the general atmosphere. On the way home (if we hadn't done so before we arrive), we generally stop at several year-end yard sales collecting other people's unloved items that will become treasures to us. This just so happens to be my favorite gathering of the year and one of the events I look forward to all year long.

With all that said, I've decided to share the most wonderful outcome of the Ketner's Mill Fair (other than my ever-growing relationship with the women in my life); my sorghum cookies! Without said festival I would have never thought to make such yumminness, and I wouldn't be able to share them with you.

With every scrumptious batch I make I think of my mother, my sister, my niece, and all the great times we've had going to the fair and enjoying each others' company. They remind me of fall and its ability to cool down and overheated South and they remind me of the goodness that comes from hard work and perfections. (Sorghum has got to be one of the nectars of the gods, honey of course landing in spot number one). I hope you enjoy my cookies as much as my family and I do, and I seriously think that my husband and son would complain more about our annual girl's trip if I didn't bring home the goodness to make these awesome cookies! I make up my weekend-absence with warm, soft sweetness.

Yummy Sorghum Cookies:

-Preheat oven to 350, grease cookie sheets, (position rack in upper third of oven)

Whisk together thoroughly:
3 3/4 cp all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
4 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves (if I don't have any ground cloves, I grind whole ones in the coffee grinder)
1/4 tsp salt

Beat on Medium: (until fluffy and well-blended)
12 Tbsp unsalted butter (1 1/2 sticks), softened
1 2/3 cup sugar

Add: (beat until well-combined)
2 large eggs
1/2 cup sorghum
2 tsp. fresh lemon juice
1/4 tsp finely-grated lemon zest

Stir flour mixture into sorghum mixture, until blended and smooth. Pull off pieces of dough and roll into 1-inch balls. Roll cookies in a cinnamon/sugar mixture. Space cookies about 1 1/2 inches apart on cookie sheets. Press each cookie down slightly with a fork (I do two ways for a criss-cross look). Bake 10-13 minutes (rotate cookie sheet halfway through cooking for even cooking). Once cookies are baked remove cookie sheet from oven and let sit for a bit before transferring the cookies to a cookie rack. (this allows the cookies to harden a bit.)

*I've decided to post this recipe now because I plan on making this wonderful recipe for the easter-egg hunt/picnic on Saturday. I can't wait to share these wonderful cookies with my church family! I hope you enjoy them as much as I do :)

On a Lighter Note - Baklava!!!!

2010-02-05T06:12:00.000-08:00

The yummiest Greek dessert ever! I've loved this dessert ever since I was a child, having it at Greek restaurants and always wanting to know how this delicious layered dessert is put together, and well, after buying the package of phyllo dough to make the equally delicious spanakopita, there was just enough dough left for such yumminess! Enjoy!

(what remains of said dessert - forgot to take beginning pictures)

Baklava

Ingredients:
1 box of phyllo dough (16 oz)
1 pound chopped nuts (I used walnuts and pecans)
1 cup butter (melted)
1 tsp ground cinnamon
1 cup water
1 cup white sugar
1 tsp vanilla (I used the tsp. of vanilla as well as a tsp of orange extract....for extra yumminess)
1/2 cup honey

Directions:
- Heat oven to 350
- butter a 9x13 inch pan (i used glass and it worked just fine)
- chop the nuts and mix w/ the cinnamon (set aside)
- place 2 sheets of dough in pan, butter thoroughly
- sprinkle 2-3 Tbs of nut mix over the top
- place 2 more sheets of dough
- butter thoroughly
- add nut mixture
- Repeat this process until you are almost to the top
- last layer is 6-8 layers of dough, (buttered thoroughly between every 2)
- go ahead and cut into your pieces (whether you want triangles, squares, or rectangles...makes it easier for the sauce to soak in later on)
- place in the oven and bake for 50 minutes

Sauce:
Boil the sugar and water until sugar is dissolved. Add the vanilla (and orange extract if you'd like) and honey, simmer for 20 minutes (I suggest making the sauce about half an hour into the dough baking)

Remove the baklava from the over and immediately pour the sauce over the top (it will bubble with deliciousness!) - It is ready to eat when you are!!!!

I hope you enjoy this dessert as much as I do.... :) :)

From One 'Insured' Person to Another

2010-02-05T05:26:00.000-08:00

Where has the Health Care Reform Bill gone? Has it been forgotten about? Are the Democrats so scared of an unknown senator from Massachusetts that they've dropped the ball in fear of losing? Do they only have an attitude of 'let's only care about if it it wins'? That's a horrible way to lead a country. I would much rather see a group of people fight so diligently for something they truly cared about and lose rather than see a group of people so scared they might lose that they just give up and go hide in a corner. I want courage in my government. I want someone willing to fight for the American people's well-being in charge, not a bunch of people who chose to cower because of the possibility that their bill will not pass.

Health care reform is a much needed entity in this country. If everyone else who has insurance has the same issues with their insurance that I do, then we really need reform. I currently pay out the wazoo (yes, that is an exact monetary term...heh) for my insurance and can find nobody in my area who will take it. What kind of crap is that? Oh wait, there are a few places who will take it but are not currently taking new patients unless they are pregnant. What!? So basically to get my flu or pneumonia taken care of I have to be knocked up first? Crazy! In a way that's a very irresponsible thing to say to the Georgia public. Apparently, Georgia ranks pretty high in the amount of unwanted pregnancies and now you're telling people that the only way to get a doctor in the area is to be pregnant? Let's reward the irresponsible while we ignore the ones who work their rear-ends off, pay a ton for their insurance, and actually need medical assistance?

Someone suggested I go to the emergency room. Heck no! This was in no way an emergency and the way my insurance is set up, I'd be charged a $100.00 co-pay if I am not admitted because of said 'emergency'. One of the problems in this country is that people are 'forced' to go to the emergency room for non-emergencies. This is due in part to doctor's offices not accepting new patients. An Emergency Room is for an emergency. No wonder it takes hours and hours to be seen in one. There are so many people who go who have no need in being there.

Another issue I have with my insurance is the 'tobacco surcharge'. Don't get me wrong, I understand the logic behind such a charge (those who smoke will need more medical care, etc. than those who don't smoke and will thus cost the insurance company more), but in my case (I can't speak for others) I rarely visit the doctor (with the exception of this go-round of ickiness and even then didn't get to see anyone) and am very rarely sick. How do the insurance companies choose one 'vice' while ignoring all others? Why isn't there an alcohol surcharge (you know, charging more for insurance to those who drink heavily? have liver problems due to alcohol? etc.?) Why isn't there an 'Unhealthy Eating' surcharge? Don't tell me those who consume mass quantities of McDonald's several times a week don't have medical issues. Don't tell me those who eat unhealthily have no health problems. I mean, this is crazy.

Some have told me that it's because there is no good that comes out of cigarettes and all the other 'issues' I've discussed at least have one positive verses all the other negatives. I have to disagree. Nicotine is a drug, albeit a legal one. Ibuprofin, acetametophin, and all other pain killers are drugs as well and people do get hooked on them. But guess what, there's not a surcharge for those. What I'm trying to say is the effect that nicotine has on me is the same effect those medications have on people. They have aches and pains and they take away the pain. I have stress and the desire to pull out my hair, and well a cigarette produces enough serotonin to make me happy. I know this is a weak argument, but all I'm trying to say is that why punish one negative life-choice while not punishing all of the others? I can smoke a pack a day and will show up to work wide awake and ready to start the day. An alcoholic will drink however many six packs and then the next morning call their boss to tell them they won't be in that morning because they're feeling sick.....So you tell me, which of the two has a more negative outlook on someone's life?

Anyway, I truly believe that health care in this country needs to be reformed. I think that insurance companies should regulate the doctor's offices that 'accept' their insurance (especially seeing as I've learned that many lie about not taking an HMO when in fact they do because they've signed a contract with said insurance company and they just don't want to have to deal the paperwork involved or don't want to have to deal with waiting for the insurance company to pay them). I think that the medical field should not be about dollar signs but should be about fixing people. I think that if you make one person pay more for bad life choices then I think you should charge everyone else extra for their bad life choices.

So, I say Democrats, quit cowering in the corner because of some nobody from Massachusetts and push your bill as far as it will go. People will respect you more if you stick to your guns and fight one battle all the way through, whether you win or not, instead of giving up because you might not win. This country needs a strong backbone and if you can't even be strong for your own people on one issue then how do you think you appear to the rest of the world?

Pulla and Another Year Gone...

2009-12-30T06:23:00.000-08:00

I make Christmas Pulla not because I want to be more Finnish (although that would be cool if possible) nor because I think I can match my mother-in-law in the kitchen (because we all know I can't) but because it is a little reminder to my boys that although their mother moved to Finland two years ago (maybe longer) we can bake a small reminder of her. Christmas was never really Christmas unless Leena had delicious pulla, warm from the oven, to dip in coffee that was constantly brewing in her coffee pot. We all knew it was Christmas the moment we walked through the door because the smell of pulla baking is one of my favorite smells of all time. It makes me think of home, of being loved, and of a very close family.

2009 has slowly crept by, although at times it seemed to fly, and so many good moments were had. I'm sure there were not so good moments, but I try to focus on the positive. Yes, the prison I worked at closed, but a door of opportunity was opened for me in Central Office. Yes, we were furloughed on several occasions (let's hope 2010 does not bring any more furlough days...) but at least that was time I got to spend with my family. Many of those we love have passed but to me they have gone on to bigger and better places.

I hope that this year brings more wonders and more hopes and even more friendships and I truly hope everyone has a wonderful New Years Eve and Day....

Christmas Saffron Pulla (my Mother-In-Law, Leena's Recipe)

1/2 liter milk (conversions can be found online :) )
1 envelope dry yeast
2 eggs
2 dl sugar (2/10 liter)
1 Tbsp cardemom
1 Tsp salt
1 kg flour (about 2 pounds, 15-16 dl)
200 grams butter (3 1/2 sticks)
1 gram saffron (1/2 tsp)

-make sure all ingredients are at room temperature
-warm the milk to about 100 F in the microwave
-melt butter, cool to room temperature
-mix yeast in the warm milk until dissolved
-mix in sugar, salt, eggs, and spices
-add the flour, first mixing with a wooden fork, then when the batter gets thick, knead with your hand.
-add the melted butter and keep kneading until the batter is springy and comes off your hand and the edges of the bowl - your hands may stay messy :)
-cover the bowl with a cloth and let stand in a warm, draftless place until it rises to about twice the original size (you should be using a big bowl)
-after it has risen, carefully dump the dough on a well-floured table and knead just enough to get the big air bubbles out, about seven turns.
-let the dough sit covered on the table about five minutes, then make into different shapes (use flour, it will keep it off the the table and your hands)
-let the pullas rise on the cookie sheets covered in a warm place, then brush with egg whites and sprinkle with sugar (if you can find the chunky sugar, use that, otherwise regular sugar works fine)
-bake at 425 F for about ten minutes (if not brownish in color, bake a bit longer)
-cool, covered with a cloth, and enjoy!!!

Cake Balls! A Hit and a New Tradition!

2009-12-20T04:42:00.000-08:00

I'd like to thank my friend Kim, who not only gave me the idea for such wonderful treats, but pointed me in the right direction on how to made these delicacies.... This was not my recipe, nor my idea, but I made these little treats my own by doing what I know how to do while making candies (which I LOVE doing....but which requires much time, a commodity I do not have much of these days) So I hope you enjoy this little treat.....especially since they're rather simple and you can be so creative whilst making these little bites of heaven!

Cake Balls:

- 1 Cake Mix (any flavor - I used Dark Chocolate)
- 1 Tub of Frosting (any flavor - I used Caramel frosting)
- 30 oz semi-sweet chocolate chips (the original recipe called for those melting chocolate thingies...I don't like those, so I used real chocolate chips.....hint: when melting these, add a little vegetable shorting to make smoother)

1. Bake the cake according to the box
2. Wait for cake to cool, then crumble into small pieces...
3. Add the tub of frosting to the crumbled cake (you're going to need a large bowl for this )
4. Combine the frosting and cake until completely combined and smooth, you should not be able to see the frosting separate from the cake.....it takes a while and using 2 forks really helps with this step.
5. Roll into balls and place on a baking sheet (I used aluminum foil on the cookie sheets...made it easier to peel them off - I would have used wax paper if I had any) - hint: use an icecream scoop to get the same size balls... (mine are medium-sized....these can be made into large balls or small :) )
6. Once placed on the baking sheet, place in the freezer for at least an hour to harden (I kept mine in the freezer for a few hours due to being at Thomas' shop...which did not harm them...so no, if they stay longer in the freezer it won't damage them.)
7. My double boiler equals a sauce pan w/ water set to boiling (once boiling and chocolate begins to melt, add the shortening and combine, and turn the heat down to med-high or medium) with my kitchen aid bowl from the mixer sitting on top :)
8. Melt chocolate, once melted take a skewer or anything else pointy and pick up each ball and dip into the chocolate until coated....
8. Once coated and before the chocolate cools add any topping you like....I used coffee grounds, coconut shavings, and chopped pecans.....
9. Once you have finished dipping them, place them back on the cookie sheet and back in the freezer to set them.....this only takes minutes......then TADA! You are finished...and they look delicious!!!

ENJOY!!!!

A Decade of Life (Definitely the Sweetness of Mine)

2009-12-01T01:23:00.000-08:00

I still can not believe that the fruit of my loins is going to be ten years old in two weeks. He is almost a decade! Wow! My once powerless, mouldable child is quickly growing into an independent, self-sufficient (er, at least he likes to think so), free-thinking child. A decade ago I wasn't even fully grown and now this living being that grew inside my womb and emerged into the world the size of a moose (yes, this is what they called him at the hospital) is getting ever closer the size of an actual moose, at least in height.

I know, I know, the teenage years are just around the corner and this is when I get to find out just how much I've pissed off God (ha! only kidding), but for now I'd like to focus on the present. I'd like to focus on the fact that my child is one of the most interesting people I've ever been lucky enough to meet and I'm sure if you've ever met you you totally understand what I mean. My child reaching the decade mark is enough of an amazement for me.

My child was born at the end of the millenium, December 15, 1999 to be exact and I figure he prefered to be the last in a millenium, rather than the first. How amazing is it going to be when he's 80 years old (yes, that will make me ancient, but I plan on living at least until I'm 115) and he gets to tell people he was born at the closing of such an awesome period of time? I mean, I still remember being amazed at the old people who were born at the end of the 1800s and that they were still alive...and maybe it was just me, but I was definitely awed by the amount of life they were able to live.

This year we may not 'party like it's 1999' but we will party like it's 2009 and celebrate my son's first decade on this planet. He has requested fried chicken, mashed potatos, and green beans and of course there will be cake!!! What is a birthday party without a cake? And what is this blog without something sweet being posted....(and yes, I will be posting the recipe because more than likely it will be one made from scratch....so keep your eyes open..) Not only will I be celebrating my son's birthday, but I will be celebrating my own growth during that decade and how I went from a very immature, naive, selfish person to what I have become today. I'm not saying I'm not immature, or naive, or selfish, but I like to think that at least those aspects of my character have mellowed out some and that I've become a better person because of my son.

So yes, I am the proud mama of an almost ten-year old boy who will one day grow up and take over the world!!!! (and if you've ever met him you probably think he is capable of such a feat!)

Blueberry Muffins - One For the Road

2009-11-28T07:33:00.000-08:00

You can't go wrong with blueberry muffins. They are breakfast, they are a dessert. These are oh so tasty and so very easy to make....

This recipe uses blueberries, but any/every fruit works perfectly...believe me, I've used all kinds of fruits w/ this recipe..

Muffins:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup blueberries (or other fruit)

Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter; cubed
1 1/2 tsp. cinnamin
-grease muffin cups
-combine flour, sugar, salt, baking powder
-place oil in 1 cup measuring cup, add egg and enough milk to fill cup - mix with flour mix
-fold in blueberries
-fill muffin cups to top, sprinkle with topping
topping:
-combine all topping ingredients together w/ fork, put on top of muffins

Bake at 400 degrees for 20-25 minutes, makes a dozen muffins

With Great Power Comes Great Paranoia

2009-11-28T06:16:00.000-08:00

All news outlets are currently awash with the tale of the Presidential Crashers, those two who were able to slip past the Secret Service and not only claim to be guests of his but who also got to touch his hand. Is this as newsworthy as it seems? No. Are these two a bit crazy? Yes. The only thing it seems to me is that our Secret Service is not as protective as we thought they were. Continually airing this loophole in protection only gives hope to those who want to truly wreak havoc.

It seems to me that we have more important, noteworthy events going on that should take more precedence over a couple of attention-craved people. What would bring more attention than having people believe that you are best buds with the big guy in charge? These two are getting everything they ever craved; mass media attention.

Last time I checked we have two wars going on overseas, an extremely controversial healthcare reform bill that is floating around the DC area, and an economy that is being compared to the Great Depression. Is the narcissistic behavior of a couple of people more newsworthy than all else that is going on? It takes me back to the time of Bill Clinton and his extramarital affairs taking on more news outlets than our involvment with Kosovo and China.

But what seems most important in this matter is the fact that the moment one takes the Presidential Oath of Office the paranoia begins. I feel the President should worry about being in harm's way because there are plenty of wackos out there, but I have a feeling that this crazy pair are more interested in the facade of being the President's dearest rather than being the takers of his life. These two do not deserve the moment in the spotlight they've received. They are getting exactly what they wanted, to be on television, in the news and so, despite the momentary inadequacy of the Secret Service, they will always be known as the pair who somehow were smart enough to get past the President's guards.

How about the media focus on true current events rather than the paranoia brought on by a couple of loony, attention-seekers. If you televise it, they will come.

Apple-Caramel Cheesecake - A SUCCESS!

2009-11-27T07:37:00.000-08:00

So, for 7 years I was in charge of making my pumpkin cheesecake because it was so delicious, but I felt like I was in a rut dessert-wise and wanted to venture on to other things....so, even though I did not venture too far, I think my choice was a success and from now on I will be making a different cheesecake for each Thanksgiving....making desserts should be fun and exciting and not a burden.....making desserts should make me happy and adventurous....so this year I made an Apple-Caramel Cheesecake and it was definitely a hit! So if you are a cheesecake lover this recipe is sure to make you and yours so very happy!

Apple-Caramel Cheesecake

1 - 21oz can Apple Pie filling
1 - graham cracker crust (i used store-bought this year)
2 - 8 oz. packages cream cheese, room temperature
1/2 cup sugar
1/8 tsp. vanilla
1/8 tsp. almond extract (if you don't have this, just do a full 1/4 tsp. vanilla)
2 - eggs
1/4 cup caramel topping
chopped pecans

- Preheat oven to 350 degrees
- Remove 3/4 cup Apple Pie filling and set aside
- Put the remaining filling in a food processor and pulse a few times to chop up the apples a bit
- Spoon the apple filling into the bottom of the crust
- Beat together the cream cheese (I microwave it a bit to soften it even more), sugar, and extracts until smooth.
- Add the eggs and mix until very creamy
- Pour over the filling in the crust
- Bake for 35-40 minutes (may need to be adjusted due to oven differences) or until the center of the cheesecake is set.
- Cool to room temperature

Topping:
- Place the remaining apple pie filling and caramel topping into a saucepan and heat for about one minute making the topping soft enough to spread.
- Spoon over the top of the cheesecake.
- Sprinkle the pecan pieces over the top and refridgerate until ready to serve.

I hope you enjoy this recipe as much as we did this Thanksgiving...it will be hard to abandon this recipe for a new one next year....so I might just have to make it on a regular basis at home...I'm sure my boys will have no complaints.....Enjoy!

Food & Family

2009-11-27T06:06:00.000-08:00

I firmly believe that wars could be ended with desserts....pies, cakes, cheesecakes....and maybe this is the problem with the world today, nobody cares to stop and pop that cake in the oven.....they lack the patience it takes for the center to set and the icing to be spread. They only see that each step takes time and effort instead of the bigger picture which involves a huge slice of ooey-gooey chocolate frosting-covered cake that will be partnered with milk and a stomach that is empty, even though a huge nine-course meal is slowly beginning to digest.

Yesterday, people all over this country swept negative emotions and their underlying disgust with their families under the rug to enjoy the Thanksgiving holiday together. Food is one of the glues that keeps us families, irregardless of their levels of dysfuntion, together, if even only by a very thin string. Who can resist a roasted turkey leg? Who can turn down a table full of food prepared to give thanks to you and to all you have? Whether we give thanks for our families or for our situations in life or for possessions we have, we gather around the table and enjoy a meal that hopefully most of us helped to prepare. We engage in conversation, whether forced or not, and we commune. We become one, at least for this one day as a family. All other 364 days of the year we may be apart, but for this one day we can enjoy great food, family, and discussion.

I hope you all had a wonderful holiday and I truly hope that this is not the only day you give thanks to your family and friends. Have a great holiday season!