Tag: cooking

Return to Simpler Times

I have blogged in the past about being a bit hippy in the sense that I have always had a garden, been a recycler before it was popular or required, used up/reused before throwing away. Long before I met my husband, I cooked from scratch, baked my own bread, and was vegetarian by choice, though that aspect is more limited as he is a definite omnivore and cooking two different meals is too onerous. We do have meatless meals occasionally, I do make sides such as macaroni and cheese or au gratin potatoes that I can eat as my meal and he as a side. During my earlier days of omitting meat from my diet, I read several books, bought a couple. Only one of them has stayed in my library, a nutrition guideline and recipe book full of vital information and anecdotes of the lifestyle changes of the authors. The book is “Laurel’s Kitchen.”

My copy is 2 years older than our marriage, 4 years older than my eldest child, well worn, well loved, and cherished. Though I rarely refer to a recipe anymore in my cooking, it is still pulled off the shelf to check my intuition when returning to cooking something I have let lapse over time.

One of those processes that lapsed after the kids were grown and less bread consumed, was bread baking. By that time, artisan loaves and whole grain breads could be purchased in the grocer or at the Farmers’ Markets. With us at home and away from others, bread baking has returned to my routine. The internet has a wealth of recipes and instructions on “how to” but I love my old book. Yesterday, I blogged that with our Natural Foods Store doing email orders and no touch curbside delivery, I bought the fixings for a meatless Mediterranean dinner, but needed to make Pita. When I first moved into this home with hubby still working across the state, Son 1 and his family were living here with me and still doing interior work on the house. They were very amenable to meatless meals and both very good cooks, so we would buy Dolmas and olives, they would make hummus and tabbouleh, and I would make Pita bread and we would feast. I haven’t made Pita in at least a dozen years, but knew that when I made them then, the recipe did not come from the internet, but from my beloved book. This morning, I pulled it back off the shelf to refresh my memory. The recipe in the book makes 24 Pitas, or if half of the dough is formed into a loaf, a dozen Pitas and a loaf of bread. I may go for half a dozen Pitas, a loaf of bread and half a dozen sandwich rolls.

When I was making bread for our growing family, hubby bought me a giant pottery bowl.

I would mix up 3 or 4 loaves of bread, beating the dough with a large wooden spoon and breaking a few of them over the years as the dough got stiff. Kneading in more flour in the bowl by hand until the dough was not sticky and turning it on a floured board or counter to finish kneading it. At a craft fair at some point, hubby bought me a wooden dough bowl.

The final kneading and rising could be done in the bowl. It was all done by hand, but alas, a wrist break, wrist surgery, and arthritis make if nearly impossible to do the entire process by hand anymore. I can do the artisan type breads, but that dough doesn’t make good rolls or Pita so we bought me a Kitchen Aid stand mixer.

It is not a commercial grade one and it struggles toward the end of kneading dough, so it gets the bread started and then I turn it into the wooden dough bowl to do the final kneading and proofing. The dough is proofing covered in that precious wooden dough bowl as I write. Later it will be divided and prepared for baking the bread for dinner and meals later in the week. A slow down in time, a return to a simpler life. There is some good come from this staying at home.

April 18, 2020
And So It Begins – 11/22/2019

Another front is barreling through our area. After a miserably dry summer, we are at least getting some rain. It rained hard over night, the wind was quite gusty when we went out late morning. Today is colder than yesterday with the high reached around noon and a downward fall to around freezing with more rain tomorrow and even colder temperatures.

Between rain, the car has been packed with totes of soap, salve, yarn, knits, laundry stain bars, beard oil, Men’s grooming boxes, Guest Bath boxes, display racks and two mannequins. Tomorrow the rain isn’t supposed to begin until after I am unloaded and hopefully with help toted upstairs to the room I have been assigned at the Catawba Farmers Holiday Market. I hope the rain doesn’t prevent folks from coming out to shop. I am inside, a few vendors are under the picnic shelter. It might be cold and damp for them. I don’t know if the Catawba Community Center is heated, so I will layer in wool and be prepared to peel layers if necessary. This event provides each vendor an 8 foot table and a chair, so I don’t need to load my tables and since it is indoors, I don’t need my tent. I have one more pair of mittens on the needles that I hope to have ready for tomorrow, but if not, I will have them for other Holiday markets. I was making them for me, but decided they are too pink for my tastes, so I will spin something else for mine or dig through my yarn to find a skein I like.

Next weekend there is no event, but then I have 3 weekends in a row (if stock holds) at the Blacksburg Farmer’s Market Holiday event and 2 of those weekends in costume spinning and vending in the late afternoon/evening hours at Wilderness Road Regional Museum Noel Nights and Christmas Bazaar. They will require tables, chair, and the Farmer’s Market one, my tent and weights. The car is quite full then.

This morning, I awoke to the memory that 56 years ago, as I sat in class in High School awaiting the arrival of a friend who had moved away and was coming to visit for my 16th birthday party, an announcement was made that our President had been shot and later died. That is probably the most significant first historical memory of my life. The friend did arrive, the party did not happen, and the country watched the news in shock and mourned. Yesterday, I celebrated my 72nd birthday and am thankful to my family and friends who remembered me with well wishes and to my hubby, who treated me to a new wool hoodie, some chocolates, and a dinner out at a local restaurant that we had not tried before.

The Thanksgiving shopping got done in the rain today. A few gifts were purchased last night. One warm cozy gift was finished yesterday. I look forward to having some of our children and their families join us next week and wish the entire family could be together for a holiday again.

November 22, 2019
Old Dog, New Trick – 10/26/2019
Depending on the trick, this old dog can be taught a new one. About 2 years ago, ads for the Instant Pot or it’s other brand variations were prevalent. I suggested to hubby that it would be a good birthday or Christmas gift (those events are only a month apart). He didn’t know what one was and I had a coupon for Bed, Bath, and Beyond that was about to expire, so we went looking. They had a different brand that I didn’t like all the features on it, and we had to go over to Target for something else and they did have two sizes of Instant Pot brand on sale. I didn’t get it for my birthday or Christmas, he told me to go on and get it right then as it wasn’t very expensive. It has totally changed the way I cook. To be able to cook dry beans in 40 minutes, stew, or brown rice in about the same amount of time was luxury. I have used it for making yogurt, but that is as easy in a cooler. I cooked a dozen eggs for deviled eggs, but a steamer works just as well. The Instant Pot gets used about 5 times each week. Now that I know it’s features and how long it takes to make a recipe, I have begun to experiment with other recipes.

One that I used to make for the family is Greek Stew. It takes hours to prepare, but is delicious and even better as left overs. The farmers market had green bell peppers and the last of the season’s eggplants today, both are ingredients necessary for the stew.

Because I needed the kitchen for one last soap session, but because I wanted to prepare the stew while the ingredients were fresh, I set about altering the recipe for the Instant Pot. The recipe starts by sauteing onion quarters until golden. It has a feature for that. Once the onions are spooned out, stew beef dredged in flour and cinnamon is browned, again the saute feature. The browned beef and onions are added back together with tomato sauce and beef broth and simmered for several hours to tenderize and cook the meat. Instead of hours, 40 minutes on the pressure setting will handle it. Then you add raw rice and cook til the rice is tender, the Instant Pot has a rice setting. Then you add cubed eggplant and cook for 20-30 minutes which can be done on the low saute setting and finally 10 minutes with large chunks of green bell peppers. Instead of more than 4-5 hours, this stew will be ready in just a little over an hour.
The beautiful pottery bowls are from a local pottery and friend, Dashing Dog Studio, the wooden ladle is from Chester P. Basil’s Wood, purchased at a craft fair at least a dozen years ago.

Sometimes, I don’t know how I cooked without it, but if necessary, I can still cook on the stove top, the top of the woodstove, or the gas grill when Mother Nature takes out our power.
October 26, 2019
Olio – 9/28/2019

Olio: a miscellaneous collection of things.

About mid week, I realized that one of my interchangeable needle tips being used to knit the Hitchhiker scarf, my car project, not only wouldn’t stay tightened, but when an attempt to tighten was made it would just keep turning. I switched the tip from the other end to see if it was the cable which would have been an easy fix as there are extras, but no, the tip itself was stripped. I felt like something was wrong when I first started using it, but went into denial mode until it became a problem. My supplier for the Knitter’s Pride Karbonz needles is a small online shop out of Burlington, NC, Knit Bin. She is quick in processing orders and answering questions. I contacted her, reminded her that I had just purchased them in May and ask about Knitter’s Pride warranty. She contacted them, they didn’t want the flawed one back, she mailed me a new tip on Thursday and I got it on Friday. Such great service, so that project is back in my bag when I am the passenger in the car.

Because that project was stalled, I worked on the Free Your Fade from Andrea Mowry that I started with the Only the Finest yarn I bought at Black Mountain in late August.

It is the 4 mini skeins and the full skein wound in the center of this photo. I began it with the gray, moved to the darker blue gray, and I’m now on the variegated one tucked under the reddish roving on the right. Next will be the lavender, and finally the Merlot color to end the knit. You can see the gray, the blue gray, and the start of the fade into the variegated in the picture below. This is going to be a very generous shawl/scarf just for me this time.

There has been little spinning done this week, a bit of white Cormo on a Turkish spindle, but nothing to show off.

It has been hot and extremely dry this week. We have walked our usual 2.25 to 2.5 miles almost every day, usually after dinner as the sun is low and the temperature falling. Today they called for 40% scattered showers and for a change, we were in the path. We had a light shower followed a couple hours later by a good hard rain that lasted maybe half an hour. It won’t break the drought, but it did cool off the day from near 90 to 79 and settled the dust, maybe reduced the fire risk a little.

I have been an avid reader all my life. Hubby is too, as are two of our children, and all of the reading age grandchildren. Being a reader is relaxing and can take you to places you’ve never been. Years ago, someone from the knit group or spinning group mentioned the Louise Penney series set is a small (not real) village in Quebec with the main character holding various roles during the series, mostly as an officer of some level in the provincial police. I tired of the series and quit reading them for a couple of years, then picked up another more recent one where he was in charge of a school. A good friend is a fan of the books and suggested I read the two that follow that one. Being out of anything at home, I looked at the electronic selection from our library and found the next in the series. The author is excellent in descriptions.

I grew up being served “Shepherd’s Pie” and later preparing the same for my family. The version didn’t differ much from Girl Scout Stew, a mix of ground beef, canned or frozen mixed vegetables, but the pie topped with a ring of mashed potatoes (they were usually instant when I was a kid.)

Bear with me, here. In the book above, the Bistro in the village was preparing “Shepherd’s Pie,” the description different from what I grew up with, but described so vividly that I could practically smell and taste it. The one in the book was savory with ground beef, onions, garlic, mushrooms, and herbed gravy, topped with mashed potatoes in which Gruyere cheese had been melted. I had decided that it was too tempting not to try. I envisioned aromatic herbs such as Rosemary and Thyme. This morning I thawed a pound of ground beef from the Farmers Market and purchased Yukon gold potatoes and mushrooms while there today. I had what I needed to make it. Then I read a blog post on corn bread, Northern vs Southern style, why sugar was added to the recipe; with and without flour in the batter. I make excellent corn bread, it has to be made in the 8″ cast iron skillet. Well, now I wanted corn bread too. Mind you, there are only two of us in this household at this point, but left over pan toasted cornbread is delicious. For dinner tonight, I made the Shepherd’s Pie per the book description, ground beef with onions and garlic, gravy rich with rosemary and thyme, Yukon gold mashed potatoes, but I didn’t have Gruyere, however I did have a delicious cheese from the Farmers Market, so I added chunks of it to the hot potatoes and mashed it in with the butter and milk, topped the casserole and baked. Of course I mixed up corn bread while it was baking and upped the oven temperature, added the hot skillet of batter and finished baking them both.

Peas cooked as a vegetable and oh boy am I full. I will never make Shepherd’s Pie the “old” way again. This is savory and delicious. Reading can be dangerous and delicious.

Now we need to go walk it off before it gets dark.

September 28, 2019
Olio – 8/15/2019
Olio: a miscellaneous collection of things.
Woven trapezoid is off the loom, by daylight I saw a flaw that I will need to address. It needed an over weave to fix it and blocking but I think turned into an interesting piece. The third photo is by natural daylight and the colors show better.
The first harvest of grapes were juiced, and jelled. The second harvest is underway over the next few days. The results were so delicious that more is going to be made, then the remaining grapes left for the local wildlife that also enjoy the spoils of the garden and orchard.
Some years the garden overwhelms with tomatoes and there are no cucumbers except those purchased at the Farmers’ Market. Some years the tomatillos don’t grow or seedlings can’t be found. This year, the tomatoes are the scarce commodity in our garden, the plants never looked very healthy, the fruit output poor. Tomatoes can be purchased by the box at a local organic practices farm for $1/pound, but I’m not sure that economically it is worth the purchase. There are 21 pints of tomatoes canned, 9 half pints of pizza sauce, and I am still gathering a few tomatoes each day or two and freezing them to make another batch of some sort of tomato product; pizza sauce, tomatoes with hot peppers, or spaghetti sauce.

The fruit trees weren’t hit this year with a bloom frost and the fruit is too plentiful. The peach trees had fruit for the first time and every peach had worm damage and didn’t ripen. The Asian Pears are so heavy with fruit that several branches broke, I should have thinned the fruit. Lesson learned. Today I cut out the broken branches and picked some of the pears to hopefully prevent further damage. The apple trees look like they have a fair amount of fruit too, but the deer have eaten all that they can reach. It is going to take a ladder to get what is left unless I can reach it from the tractor seat.

We started our orchard with 3 peach trees. When I started raising chickens, I deliberately put the run around one of the trees for shade and put rocks around the trunk so they wouldn’t damage the roots. That tree did not survive the chickens scratching and possibly the hot fertilizer they produce. The largest tree got out of control and I cut it back severely a couple of years ago and have tried to keep it properly pruned since. It had the most, largest but most damaged fruit this year. The third tree near it produced some small hard peaches, but looks like it isn’t going to survive.

Winter before last I took a pruning class, but maybe I need a class on how to raise fruit organically so that the fruit is usable, or accept that I will have pears and apples only. My little fig is growing, but there won’t be fruit from it this year and the 3 year old plum keeps getting the new growth nipped by the deer, so I guess it needs a fence.

Another round of garden harvest will happen this evening and if I get enough additional Tomatillos, another batch of Tomatillo simmer sauce with jalapenos will be made in the morning.
August 15, 2019
More Wet Stuff

Our region is under water. The forecasts have flood warnings, many roads closed, schools today had a 2 hour late start due to the flooding. The morning dawned beautiful, but the afternoon brought more heavy rain. You would think that in the mountains that flooding wouldn’t really be a problem, but the rivers and creeks are over their banks, fishing camps and river front yards are under water.

I turned the chooks out this morning to free range and graze on the new grass and emerging bugs. When daughter and granddaughter came back from taking grandson to the bus stop, the dogs all slipped out. Lately they have seemed to leave them alone when dogs and chickens were sharing the yard. For some reason, I looked out to check on them and found our two chasing the chickens and daughter’s Golden Retriever eating one. I don’t know who actually caught the bird, but I do know that we now have a problem. The dogs and the chickens aren’t going to be able to be out at the same time again. One of the dogs realized that opening through the electric fence that had a rope across it wouldn’t hurt them and barged right through. This required me to move the fence around to create a new opening, narrower and on a different side of the fence.

I had planned on culling a few of the hens later in the summer, but didn’t plan on sharing them with the dogs. After today’s stress, we only got 4 eggs. Maybe the one they killed was the one laying weird eggs. I guess we will see in a day or two.

Since the weather wasn’t good to be out and about much, I made Mozzarella and lasagna noodles and made a homemade vegetarian lasagna for dinner. I love being able to make the cheese and noodles at home. I noticed at the Farmers’ Market on Saturday, that I could get raw cow and goat milk for a donation, perhaps I will try raw milk Mozzarella or yogurt.

April 20, 2015
Olio – March 27, 2015

Olio: a miscellaneous collection of things

For a week and a day now, we have been grandparents and in loco parentis for two of our grandchildren. During the weekday school hours, only the three year old is with us. The routine is for me to get up by 6:45 to dress and wake the eight year old for school. As the kids are currently sharing a bedroom at our house, that means trying to get him up and out of the top bunk without waking the three year old in the bottom bunk. This is not an easy task, but we have managed most mornings. Once he is on his school bus, the animal chores have been taken care of, then the three year old has my help getting her clothes out and she dresses while I prepare her breakfast. She will always announce what she wants, “big yogurt with honey” (plain yogurt from the quart instead of an individual serving that big brother takes to school), “a stand up egg” (a hard boiled egg), or “scrambled eggs with bacon and cheese for my plate.” This morning, the bacon curled into a smile and I couldn’t resist. . .

So we played with our food a little.

A couple of weeks ago, one of my friends, a fan of my lotion bars from my Etsy shop, found a deal on blocks of Shea butter and sent me a link. Once I got on the site, I realized that I could get organic Sweet Almond Oil, organic Cocoa Butter, and organic Coconut Oil as well at a very good price. An order was placed and I was pleased with the quick shipping and the arrival of my goodies a couple of days ago.

Tomorrow, we are off to pick up eldest Grandson for his week of Spring Break. He will be joining the other two here until next weekend. We will be leaving the critters and house in the care of our local house sitter and spending one night in Northern Virginia. This will give eldest Grandson an opportunity to show off Washington DC to his Florida born cousins before we head home. A driving trip up there always involves a good resupply of food for them and so a cooler of chicken, pork, and frozen Tomatillos will be packed along with jars of salsa and chutney, a box of pumpkins, and a few dozen eggs. There are still more pumpkins than we will eat and they are beginning to go bad.

There were only two half pints of the XXXX Salsa left on the shelf, but the Tomatillos and Habeneros were in the freezer from when I gave up on canning in the fall, so 3 1/2 pints were made this morning. They aren’t sealed in the canner, but I’m sure they will be eaten long before they go bad.

Most of the laundry is done and bags getting packed. This will be a short trip, but it will let the Grands from here see Washington DC for the first time and will give the three cousins some time together, though the 8 year old living here does have school next week until half day on Thursday. The futon in the rec room is made and the house will be vacuumed to reduce the dog hair once the three year old gets up from her nap.

The Cherry Blossom Yarn that I was spinning was completed and added to my Etsy shop. It is 121 yards, 4 ounces of Worsted/Aran weight yarn and quite soft.

My current spinning project is the most difficult fiber I have ever tried to spin. It is a 50/50 blend of Yak and Silk and is so slippery, I find it very troublesome. It is going to be lovely if my patience holds out and it too will likely find it’s way into my shop.

Still loving life on our mountain farm and we are excited that the spring like week and the recent rain are turning the fields emerald green and we are seeing squirrel ear leaves on some of the trees.

March 27, 2015
Winter’s Roar

Our winter has been unusual to say the least. Until a couple of weeks ago, I think the temperatures had been above normal with occasional snow flurries, a few barely covered the ground snow falls that didn’t last. Then things changed. We haven’t seen daytime temperatures rising above 20° (-6.7°c) and night time temperatures near zero (-17.8°c) in more than a week. On Saturday, we were expecting flurries and got several inches with sharp temperature drops. We had driven in to town to a nice restaurant to celebrate our 37th Valentine Day and Anniversary and the drive back home was a white knuckle ride.

Yesterday we took Son#1 and Grandson#1 to the bus to return home from bringing my car home and a weekend visit and it was brutally cold and windy, wind chills in the double digit negatives.
There were severe weather warnings posted for today and the school makeup day that had been scheduled for today was canceled.

We woke to the expected snow. So far about 5″ with the heaviest part of the system due this evening and overnight. We may be looking at a foot or more with extremely cold temperatures and expected to drop to -10°f (-23.3°c) Thursday night. We aren’t used to that type of temperature. Our firewood supply is running low and our heat pump is struggling.
My chooks won’t come out of the coop when there is snow on the ground and with the temperatures as they are, I didn’t even open the pop door today. I have gone out 3 times to change out the frozen water, twice to throw down a scoop of feed into the straw and collect the eggs before they freeze.
Our neighbor has two very pregnant cows and we saw her go down to check on them before the snow cover got too deep. Our steep gravel road will be difficult to traverse in a couple more inches of snow. I hope the cows don’t calve before we have a moderation in weather back to around freezing this weekend.
The grands are playing in the rec room, I am knitting, reading, and cooking stew and homemade bread. A good way to spend a frigid snowy day.

February 16, 2015
Olio – 2/12/15

Olio: a miscellaneous collection of things

Bread day. Grandson is being stretched each day to a healthier more natural diet. Fast food is being reduced and the selection less Wendy’s and more Wicked Taco in choice. He has been pretty good about beverages, drinking milk, water, or lemonade if out but he has his quirks. His favorite foods used to be spaghetti with sauce and cheese or “cheese sandwich all cooked up” (we know them as grilled cheese), but then for some reason, he decided he didn’t like cheese. He loves pizza and lasagna, even our cheese and spinach stuffed ravoli, but insists he doesn’t like cheese. The first time I made corn bread he refused to even try it. Now he asks for it. The first herb and onion bread I made for them, he went to his room and skipped dinner rather than even be at the table with it. His preferred bread is “balloon bread,” though he will eat commercial Honey Wheat. In an effort to eliminate more colors and preservatives from his diet, I set out to make loaves of similar texture without the additives. He also insists that his bread have the commercial shape. This morning’s results may pass his test. The Honey Wheat bread I made is light in texture and was allowed to rise well over the rim of the pan before baking. We are going to make his lunch for tomorrow without saying anything and see how it goes.

When they moved here and we purchased twin over double bunk beds for the room, he being the oldest got the top bunk. To read or write in his journal at night, he had to climb back down to put the book or journal on the night table then climb back up to sleep. A few days ago, his Mom hauled out her fabrics and snaps and we made him a pouch that holds his book, journal and a couple of pencils that snaps with straps over the side rail of his bed. He was really excited when he came home from school and saw it. To complete the idea, his Mom gave him a clip on book light that clips to the rail as well.

In spite of Daughter’s Tom Boyishness growing up, granddaughter is a little girly girl and she does not like loud noise, though she can screech like a banshee herself when upset. She also has had an unnatural fear reaction to the typical bugs found in a mountain house in the middle of a hay field, the occasional Lady Bug, Stink Bug, house fly or little spiders. I don’t like spiders either, but I don’t run shrieking from the room if I see one. Little by little, we have been trying to help her overcome both. When I find a Lady Bug alive, I will pick it up in her presence and she has let me put it on her shirt. She will hold a dead one, but still not a live one. She now points out stinkbugs, dead or alive instead of screaming and waits for her brother or an adult to remove it. Flys and spiders are still a work in progress. I managed to get to her “scoop up” a Lady Bug carcass and some dog hair with the mini vacuum that she had been terrified of. You still have to warn her that you are turning it on, but she no longer runs crying from the room and she will use it herself now.

My girls having some quiet time after dropping brother off at his very early school bus. She wiggled and squirmed on and over her Mom then fell asleep with her head on Mom’s hip and covered in the blanket Mom had draped over her own legs. They slept like that for about an hour.

Our spring like days fled overnight. Our high of 32f (0c) occurred at 6 a.m. and we are falling to 8f (-13.33c) tonight. It is snowing but not really expected to accumulate much and we are under another high wind warning and wind chill warning. I’m betting that schools have at least a 2 hour delay tomorrow. The weekend nights are expected to be around 0f (-17.8c). Monday was to be a school holiday, but is now scheduled to be a weather make up day and we are being threatened with several inches of snow on Monday and Tuesday, so it might yet be a school holiday and the make up day will have to be made up along with another day.

Son #1 and Grandson #1 are bringing my car home on Friday night and staying for the weekend before riding a bus back home. It will be good to see them. The weather will be in the teens so I don’t think we will get the compost bin disassembled and relocated this weekend. Maybe he will help us build a “dress up” closet for Granddaughter’s dress up clothes.

My current knitting project is a 320 stitch Moebius cowl. The pattern is Gradient cowl and as I don’t have truly gradient yarn, but rather a cake that had 5 equal amounts of increasing darker yarns, I working from lighter to darker using one color, then alternating in the next darker color for a few rows, then using the darker color and so on. I am on the third color now and will end up with a cowl about 38-40″ long by 5-6″ wide. I think that there will be enough yarn left to make a hat, though probably not the one I want to make as I would like to knit Wurm on Ravelry using the gradient colors from light at the face edge and the darkest at the top. The yarn is Green Dragon Yarns Sport weight in Teal. As David has closed his shop and is no longer dying yarn, I want to use up every inch of it that I can and treasure it.

February 12, 2015
International Days and Borrowed Ideas

For the past few days, Daughter and I have been visiting other countries through our culinary skills. We were bored with the same menu repeatedly and decided to venture out, making wholesome, home-cooked meals with fresh ingredients. On Thursday, we visited Germany, preparing Sausage and Potatoes with Rosemary.

On Friday, we took a trip to Mexico, making handmade tortillas and using them to make Mexican style soft tacos, with shredded pork or taco ground beef served with fresh cilantro and chopped onion, sided with a salad and guacamole.

Saturday we traveled to Asia, preparing a pork stir fry with lots of fresh vegetables including some of the ginger I grew this past summer and served it over rice.

Today we stayed in Asia and made Red curry with Chicken, vegetables and rice. Tomorrow we will make Ricotto and Mozarella and fresh pasta dough to make homemade Ravioli with spinach and cheese filling, served with some of the pasta sauce I canned last summer and a salad of fennel bulb and carrot. After tomorrow, we will have to decide where next to visit.

As for borrowed ideas, we have had an eight year old who in spite of a home library of books, a bookshelf of games, a garage of outdoor toys and two beautiful days, Legos and many other indoor toys, has repeatedly announced, “I’m bored.” Daughter saw a great idea on Pinterest, a “The Bored Jar,” a jar with tokens each with a chore or suggestion such as “Read for 30 minutes” and we decided that we would implement it.

Instead of a glass jar that could easily be broken, we bought a small galvanized bucket with a chalkboard label on the side. With a paint pen, the label was completed and we bought a bag of 25 wooden disks on which I have been adding the suggestions/chores. Once we have disks all completed, we will fill him in and each time he states “I’m bored,” he will have to draw a disk from the bucket and spend however much time the disk requires or the task takes. This should teach him some responsibility for entertaining himself and perhaps get a few chores accomplished without constant reminders.

February 8, 2015