Saturday, July 31, 2010

Saturday Stories: Grandma I.


    
This is Grandma I.  She was Mamie's paternal grandmother (my great-great grandmother).  She was born in Scotland in the 1860s and entered the USA through Canada around 1890. (We suspect that it may not have been a legal immigration.)  She had six children with her first husband (my great-great grandfather) and one with her second husband.  Her first husband died of an ear infection a few months before their sixth child was born.  That's what it says on his death certificate, but I find it hard to believe that was the real cause of death.  They were poor and medicine wasn't very advanced.  Those two things combined against good care and a good diagnosis. 

A few years after her first husband died, she married a man named Mr. I.  He had been a recovering alcoholic, but two years into their marriage and after the birth of their son, he was found dead in a barn with a jug of hard cider next to his body.  According to the obituary, he had been overheard arguing with his wife the night before over liquor.  He had been a farmhand, working on a fairly large farm.  Family lore had been that my great grandfather had actually found him after he'd committed suicide, but we can't find any proof or real evidence of where that story originated.  

One of Grandma I.'s sons was killed in the Battle of Chateau Thierry in France during World War I.  She was part of the Gold Star Mothers who traveled over to Europe to see their sons' graves.  My husband's great grandmother was part of that group, too.  It would have been ironic if they had known each other.

Mamie, as the oldest in her family, got to go and spend a month with Grandma I for many summers.  She and Grandma I. would take a bus to Buffalo and then take a trolley to a bridge, which they would cross on foot to Canada.  Grandma I's youngest son lived in Fort Erie.  It was a big adventure that Mamie looked forward to each year.  

When they returned back to Grandma I's home, they would visit the cemetery everyday.  Mamie told me that she would always pass an old van (think horse drawn wooden type) driven by a man selling food.  This is how she learned to love fried bologna sandwiches with onions.  She was allowed to get one each time they saw that vendor.  Often at night, Grandma I. would ask Mamie to brush her hair.  Mamie remembered those days with so much fondness, except for the spiders.  Grandma I's house always seemed to be full of them; in the bushes outside, on the ceilings, even in Mamie's bed!

Grandma I. used to be asked by her townsmen to dance the Highland Fling at all of the big celebrations.  She had the old traditional garb from her homeland and would don it and perform for the town.  They loved it so much, she continued to be asked for years.

Mamie said that Grandma I was strict, but kind.  One Christmas, she bought material for each of her granddaughters.  Gram, Mamie's mom, could make a dress without a pattern.  Mamie remembered her dresses.  One was blue with peach and the other was a wine color with a white pattern.  Grandma I. also sent canned goods that Christmas.  It was a happy holiday that Mamie always remembered.  

This is Grandma I holding my mom's older sister, Marilyn.  My mom never knew her, as Grandma I. died a year before she was born.  Mamie always used to tell my mom, however, that she was the most like Grandma I in the entire family.  (Meaning, mom called a spade a spade and doesn't sugar coat anything).

Thursday, July 29, 2010

It's National Cheesecake Day!!!

Did you know that July 30th is National Cheesecake Day?  Well, neither did I until the folks at Driscoll's Berries pointed it out to me.  They sent me some fabulous coupons for raspberries and Albertsons kindly cooperated by putting them on sale to boot!  (I paid $.56 for an 11 ounce container!!!!!!) So armed with raspberries, I turned my attention to their Decadent Chocolate Cheesecake recipe.
Driscoll's Picture: Doesn't that look heavenly?
Here is their recipe: 
Decadent Chocolate Raspberry CheesecakePrep time: 15 minutes
Bake time: 1 hour 10 minutes
Makes 16 servings
 
2  packages (8-oz each) cream cheese, softened
2  packages (8-oz each) 1/3 less fat cream cheese, softened
1-1/2 cups granulated sugar
2/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
4  large eggs
2  packages (6-oz each) Driscoll’s Raspberries
2  ounce bar of semi-sweet chocolate
 
 
Preheat oven to 325ºF. Butter bottom and sides of a 9-inch round springform pan.

Beat cream cheeses in a large bowl of electric mixer until smooth. Beat in sugar, cocoa powder and vanilla, starting on low speed then increasing to high, until thoroughly mixed.

Beat in eggs one at a time, scraping edges well after each addition. Pour into pan.

Bake about 1 hour and 10 minutes or until just barely set in center. Edges may crack slightly. Turn oven off and leave in oven 1 hour with door ajar. Remove from oven and cool completely.  Cover and chill at least 8 hours. Run a knife around edge and remove rim. 

Top cheesecake with raspberries. Hold chocolate bar over cheesecake; firmly slide a sharp vegetable peeler along edge of chocolate allowing shavings to fall on cake. 
  
Lighten Up: 
Use four 1/3 less fat packages of cream cheese, or two 1/3 less fat and two fat-free packages. Cheesecake will be denser.


 
Now here's what I did. (Come on, you knew that was coming!)


1. I used oreos, graham crackers and butter and made a crust.
2. I made a thick raspberry filling and put it in the middle of the chocolate (creating two layers of chocolate)
3. I put a pan of water in the oven while it baked.  That's a personal choice.  I just like how they come out when baked like that.
4. I made a chocolate sauce to put on top.
5. I used white chocolate for the curls.  I found out I am lousy at making curls.  They were more like shavings.

The raspberry layer: 
1 11 ounce container Driscoll's raspberries
3/4 cup sugar
1 cup water
4 Tbsp cornstarch
Mash the raspberries and cook with the water until they boil.  Combine the sugar and cornstarch and add, stirring until thickened.  Pour half the cheesecake batter into the crust (or no crust), pour on the thick sauce, then, when adding the second half of the chocolate, pour it around the edge first and move it toward the center.  If you do it the other way, moving it toward the edges, you will cause the raspberry layer  to move toward the edge, too.

The chocolate sauce really was overkill, but here's the recipe: 
1 stick butter
4 Tbsp cocoa
2 Tbsp boiling water (you may need a little more)
2 cups powdered sugar 
In a glass bowl, melt the butter with the cocoa in the microwave.  Start adding the sugar, adding the hot water as needed to thin it out. When it's a soft, spreadable consistency, you are done.

Happy Cheesecake Day!

Wednesday, July 28, 2010

Flat Breads of the Eastern World

Inspired by a post by Dave over at My Year on the Grill mentioning how many flat breads there are in the world, I decided to do an internet search and see how many I could find.  I ended up with a list so long that I am dividing it into two Thursday posts.  This week, I give you what I could find from Asia and Africa.  Next week, I will share those from Europe and the Americas.  When I could find a recipe, I included that, too.  Sometimes, I could just find a description.   Let me know if  I have missed any or gotten any wrong, for that matter.  Or if you have eaten any of the unusual ones.



Africa
India/Sri Lanka
Mediterranean/Middle East

Tuesday, July 27, 2010

**CLOSED**Tropical Traditions Coconut Chips Giveaway (8/4)

The winner is #37, momgateway.

Those folks at Tropical Traditions are great.  They have graciously allowed me to offer you another giveaway.  Last time, you will recall, it was for their coconut oil.  This time it's for a gallon bucket (2 pounds) of organic coconut chips.  Now don't think that "chips" means something like chocolate chips.  This is unsweetened coconut cut bigger than the little shreds you and I are used to.

 Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.
Mine arrived earlier in the week and my kids and I have not been able to stop eating it by the handfuls!  I keep meaning to bake with it using one of the tasty recipes on the tropical traditions website recipe section, but I can't guarantee we won't have the entire bucket gone before I get to doing so!!!

This coconut can also be used to make your own coconut milk.  Here is a video showing you how:

So, here's all the particulars of the giveaway: 
1. It will end at 10pm PDT on  August 4, 2010.

2. It is open to residents of the U.S. only.

3. For your first entry, please leave me a comment with the name of your favorite coconut recipe (links are welcome, but not necessary).

4. For a bonus entry, sign up for the Tropical Traditions newsletter here.  If you already get it, you can just tell me.  Tell me in a separate comment.

5. For another bonus entry, follow @troptraditions on Twitter and then tell me in another separate comment.  Again, if you already follow them, that counts.



Monday, July 26, 2010

Super Easy Pot Roast


This is a throw together, not exactly made from scratch recipe, but is it ever tasty.  Mouth watering tasty.
Served with cream cheese mashed potatoes and dilled carrots, it is comfort food at its best.  And is doesn't heat up the house; especially if you put the crockpot on the porch!!



Super Easy Pot Roast
3 pound boneless beef roast
1 package ranch dressing mix
1 package Italian dressing mix
1 package brown gravy mix
1 cup grape juice 
1 cup water
Put the roast in a slow cooker.  Pour all of the mixes, water and juice on top.  Cook on low for 8-10 hours.  


I suppose I should do a make your own Monday on how to make all of those mixes from scratch.  Oh the guilt I feel when I take the easy road.  Ugh.


Sunday, July 25, 2010

Homemade Caramels: Make Your Own Monday #29





Before I set about writing this post, I did a Google search of "homemade caramels."  I found a few other bloggers who posted their adventures with stoves and candy thermometers and caramels that turned into hard toffee like substances.  I just wanted to see if anyone had a recipe like mine...One that doesn't use thermometers or stoves or turn out like toffee.  As you read the ingredients, remember, this is candy.  It's not supposed to be good for you.

Homemade Caramels
1 can sweetened condensed milk
1 pound brown sugar
1 cup corn syrup 
dash salt
1 cup butter
1 tsp vanilla
Put all of the ingredients except the vanilla in a large microwavable bowl.  Microwave for 4 minutes.  Stir.


Microwave for 4 minutes.  Stir.


Microwave for 4 minutes.  Stir.


Microwave for 4 minutes.  Stir, add the vanilla and pour into a buttered 9 X 9 pan.  Let cool on the counter for about 20 minutes (the pan is going to be really HOT when you first pour the caramel mixture into it, so be careful).  Place in the fridge for a few hours.  Cut into small squares. You can wrap these individually if you want.  They go great on holiday plates of goodies.  They also go great in the summer when you don't want to bake or slave over a stove.

 
When I served these, I told my family that if I were really hip, I'd put pieces of sea salt on top.  They all thought I was nuts.  Then I suggested a little chili pepper instead.  I had a few takers who pronounced it amazing.  I used Slap Ya Mama Cajun season salt. ( I thank my brother in Houston for our addiction to this stuff!  It's really, really good!)


See, I left half "normal."  The other half....Ooo La La!!!




Saturday, July 24, 2010

Saturday Stories: Small Town USA at the End of an Era




During the 1940s and 1950s, the USA was in a great industrial boom. It was the jet age. Big cities were filled with chrome, cars, trains and department stores. Airports were growing as air travel became more accessible. In a small town in upstate New York, however, time moved slower. Horses still pulled trolleys. Everyone didn't always have indoor plumbing. Instead of giant department stores, there were still specialized stores like the millinery, the butcher shop, the haberdashery. It was a huge treat for my mom to get to “go to town” with her parents.

Mom grew up a few miles from town on a busy state route. Although her road had a name, it also had a number. That meant traffic; enough to curtail any ideas of riding a bike into town. Mamie didn't even know how to drive a car, so going anywhere was dependent on Bumpa being home or the bus schedule. That meant that trips into town didn't happen every day. They didn't even always happen every week. They were Trips... exciting beyond measure for a little girl.

On the way into town from their house, there was a man who owned a huge popcorn push cart. Sometimes, Bumpa would pull over to the side of the road and buy a bag of hot popcorn for the family. Pulling back into traffic, Bumpa had to be careful of horse drawn milk carts. Mom remembers asking why the horses wore those black things by their eyes. He explained how frightened they would be of cars and that those blinders helped them see straight ahead and not notice any cars to the side.

Bumpa would often drop Mamie, mom and her sister off to shop. He'd either head on over to visit his parents or he'd go to the train station to watch the trains. The trip always included visiting the Five & Dimes. There was a Woolworth's, Kresge's (the forerunner of Kmart), New-berry's and Grant's. They had everything for sale from candy to clothes to toys to material and notions. Unless Mamie had a list, they would simply window shop. They'd also head over to Penney's. They saved the best for last. There was a store that just carried silver. It was where young ladies went to plan their trousseau and pick out their patterns. The woman who owned it was a friend of Mamie's, so they'd stop in to say hello. Then they'd hit the hat stores, the shoe stores, the stationary store and the dress store.

There were so many places to eat lunch. Besides the lunch counters in the stores, there were sandwich shops, a cafeteria, and diners of all sorts, each family owned and operated. There were no chains, it was unheard of for a restaurant owner to even open a second place. If it were a Friday, the last stop of the day was the fish shop. Although they weren't Catholic, that was the day to eat fish because that was when the fresh deliveries came in.

If it weren't Friday, they'd stop at the candy store on the way out of town for hand dipped chocolates. A perfect ending to a perfectly wonderful adventure.

.   

Thursday, July 22, 2010

Shrimp Bacon Carbonara





Have you ever made shrimp scampi and been left with just shrimp...no sauce (because everyone wanted more than their fair share of buttery yum on their pasta)?  Well, I had just such a case happen to me.  I had another unexpected leftover, too. Bacon.  When in the history of my family have we ever made too much bacon for breakfast???  So there I was; bacon and shrimp sitting forlornly in the fridge.  You can see where this is going, I am sure.  Yup.  The title gave it away.  Carbonara, a traditionally Italian dish based on pasta, eggs, black pepper, pecorino romano and fatty pork (in the USA that would be bacon).  Adding those shrimp and some cream made it truly delightful.  Yeah for leftovers made into new meals!!!


Shrimp Bacon Carbonara:
2 cups  shrimp, I chopped mine to go further
8 strips bacon, 
16 ounces pasta
1 onion, diced fine
2 cloves garlic, minced
2 Tbsp olive oil (optional...see directions below)
1/2 tsp black pepper
1 Tbsp dried chervil or parsley (you could also use fresh)
2/3 cup cream, half & half or evaporated milk
4 eggs
2 cups freshly grated pecorino romano
Boil the pasta according to package directions.


Options: 
1. If you are starting from scratch, cook the bacon.  Drain all but 2 Tbsp of dripping.  Saute the onion and garlic in the dripping.  When they are almost done, add the shrimp, black pepper and chervil and cook until the shrimp turns pink.  In a small bowl, combine the eggs and cream.  Drain some of the pasta water into your big pasta bowl to warm it up.  Completely drain the pasta.  Empty the hot water out of the bowl and immediately pour in the egg and cream mixture.  Top with the pasta and toss vigorously.  Add the bacon/shrimp mixture and the pecorino and toss again. You may want to add a bit more pepper, too.
2. If you have some leftover bacon and already cooked shrimp, saute the onion and garlic in olive oil.  When they are done, add the bacon to soften.  At the same time, add the chervil and pepper.  Add the shrimp last and heat through.  Continue as directed above.

Wednesday, July 21, 2010

Blog Background Designs

Today, when I did my noon-ish check on my blog, there was a rectangle in the top left corner telling me that my blog background was going to disappear on Friday. FRIDAY. Now, I don't know about you, but that just about stopped my heart. I had spent a long time finding just the right background for me, my style, my life, etc. and to think that it could just DISAPPEAR sent me into a tizzy. I suppose that I could pay someone to make me a new one. Or maybe the site that allowed me use of my old background is just having technical difficulties and all will be normal by Friday...maybe. In the meantime, I am getting used to  this new background.  I wanted polka dots or gingham. I wanted cherries or apples. I wanted my old background back.  But change is good.  Right?

Today, I bring you thirteen sites that offer free blog backgrounds. I have been to some. I will be checking all. I will be up all night.














Monday, July 19, 2010

Penuche (Butterscotch Fudge)

This is my oldest son's favorite homemade candy.  While he was attending a summer school program at one of the local universities, I made him some.  Living away from home five days a week and eating cafeteria food got old after the first week (it was a six week program).  He was begging for homemade treats the first weekend home.  I didn't want to turn on the oven.  That's the beauty of fudge.   I sent him a container full of the treat.  Luckily for my other four kids, there was enough left over for them all to get a little sugar buzz after dinner.


When I was a little girl, I used to ask for penuche topped brownies for my birthday cake.  I think I had it for my ninth, tenth, eleventh and twelfth birthdays.  Then I discovered a sweetened condensed milk fudge frosting, but that's another story.

Penuche: 
1 1/2 cups brown sugar
1 1/2 sticks butter (must be butter!)
1/3 cup milk
1 tsp vanilla
2 1/2 to 3 cups powdered sugar
Boil the brown sugar and butter in a saucepan.  Add the milk, stirring constantly and boil again.  Remove from the heat and let cool to room temperature.  Add the vanilla and beat in the powdered sugar until smooth and thick.  Spread into an 8X8 pan, cover with waxed paper and refrigerate. Cut into squares and serve.



Sunday, July 18, 2010

Homemade Peppermint Stick Ice Cream: Make Your Own Monday #28


It's a funny thing.  Ice cream makers usually make their appearances during the hot summer months, but peppermint ice cream only shows up in grocery stores during December.  For the other eleven months of the year, we get no peppermint and for the spring, fall and winter months, we get no homemade ice cream.  It's time to combine the two.  Peppermint ice cream in the summer!  Homemade ice cream in the winter!  Rah! Rah! Rah!  

Okay, it's pretty obvious that I was never a cheerleader.

But I make a mean ice cream. 


(You will notice there are no peppermint sticks showing up.  I will tell you why later in the post)

Peppermint Stick Homemade Ice Cream (a variation on a tried and true vanilla ):
2 cups milk
2/3 cup sugar
2 eggs, beaten
2 cups cream or half & half
1 Tbsp vanilla extract
2 tsp mint extract
1 cup of broken hard peppermint candies (starlight mints or candy canes)
red food coloring (optional)
In a saucepan, combine the milk, sugar and eggs.  Heat to 160 degrees F.  Remove from heat and place in the fridge for 10 minutes.  After wait time is over, add the cream, vanilla, mint extract and food coloring.  Place in an ice cream maker drum and churn according to appliance directions.  After about 15 minutes, add the peppermint candy and continue to churn until the ice cream is done (about 25 minutes for mine).  Remove paddle from drum, place lid on top and put in freezer to cure (about an hour...unless you can't wait that long).  

I made the mistake of adding my candy along with the other flavorings.  With the heat of the custard and the action of the ice cream maker, all of it dissolved, leaving behind just the flavor, but no crunch.  We topped the ice cream with chocolate sauce for a taste of a peppermint pattie.

Saturday, July 17, 2010

Saturday Stories: The Emergency Room



One little monkey jumping off her bed, 
She fell down and broke her arm,
Mama took her to the ER
and the doctor said, 
No more monkey jumping off her bed.

Can you guess where I was for four hours last night?  I will never understand why, in a waiting room filled with, oh, say three people, it takes an hour and a half to get out of  the lobby of the emergency room.  Of course, that was only half the wait!  Another hour and a half waiting in the curtained room back in the actual treatment area and we finally knew that Princess Pat had followed in her brother, The Engineer's footsteps.  Another humerus broken where it meets the lower arm bones.  Another exciting trip to the orthopedic surgeon awaits us on Monday to see if her arm can be put in a cast or if she needs a pin.  All of my fingers are crossed that the ER doc is right and that we will be going home with a fluorescent pink cast on her arm.

Now four of my five kids have been to the ER - at least twice each.  The Comedian makes up for never having been by being the one that has multiple doctors that are seen regularly throughout the year.

I am in a hospital-ish mood, so this Saturday Story is going to be dedicated to reliving all of our medical adventures.  I think for having five kids, four of whom are boys, I have gotten off fairly well.  Let's just say, nowadays I am able to keep pretty darned calm when faced with new injuries.

The Musician: When he was about five or six, he stuffed a little plastic toy construction cone in his ear.  The tip of it broke off and had to be surgically removed.  A few years later, he and a friend were in our front yard
helping in a  landscaping project.  Both kids were standing near or on a huge pile of topsoil.  The Musician bent down and the friend swung her shovel.  As her shovel reached the Musician, he stood up and got bashed in the back of the head.  Boy to head wounds bleed a lot!  I grabbed a few kitchen towels and off to the ER we went for two stitches.   A few years ago, he went camping in the mountains.  The group he was with were hiking over an area covered in geodes.  The Musician slipped and gashed he knee open.  He was "rushed" back to our house (he was over two hours away when it happened) and we (it's always me and the injured child) went to the ER for five stitches.  (I should mention here that the Musician has an enormous aversion to needles; like it took multiple nurses to hold him down for routine booster shots.)  Knowing he was going to have to have stitches, I dug out his baby blanket from a trunk and took it with us.  Letting him squeeze my hand (ow!) and giving him his old blanket got him through relatively well.  He also had to have four adult teeth surgically removed (with full anesthesia because he kept biting his oral surgeon).

The Thinker:  When he was a baby, we had nasty forty year old kitchen cupboards that had wicked looking pronged metal latches.  At nine months old, he pulled himself up to play in the Tupperware cupboard.  He lost his balance and Bang! hit a latch with his forehead.  Three stitches.  About four months later, he fell onto a toy construction vehicle and Bang! cut the skin right next to his eye.  Butterfly closure.  Years later, when he was about ten, he came running down a wet cement sidewalk.  Bang!  He slipped and landed on the back of his head.  Crazy glue. (they might not call it that at the ER, but I am not fooled.)

The Engineer:  I actually did a Saturday Stories on all the weird ways people in our family have broken bones.  My third son was featured there.  He made it to the ER when he was three with a broken left humerus and when he was four with a broken right humerus.  Thank goodness he broke his arms at parks in front of many witnesses.  I was a complete wreck, worried that the doctors would call CPS into investigate me; especially after he broke his second arm within a year of the first!  He has not had stitches and he is the only one of my sons without a little bald spot on his scalp where the others have scars.

The Comedian: When he was three, he had both his tonsils and his adenoids removed.  He cut his head open at a big family gathering.  Luckily, one of my husband's aunts had enough medical experience to be able to treat him on the spot~ avoiding the ER for once.  He also had to go to the doctor for blood poisoning after a cut on his leg got infected.  He actually had those red lines radiating up his leg from the wound.  One huge antibiotic shot and a prescription later and he was good to go.

Princess Pat: After rushing her to the ER via ambulance because of a febrile seizure when she was six months old, I was able to calmly take her to the ER last night for her arm.  Because she isn't even four years old yet, I am sure I am not done.

And me?  I went to the ER when I was fifteen because I cut my foot on a broken tile in the girls' locker room at school.  I also went about twelve years ago because I sprained my ankle....in my sleep.  Yeah, I am still not sure how that happened.  It really was sprained and I really woke up injured.

I wish I could say that I am done, but as long as I have kids in the house, I am sure I will be making unscheduled stops at our local hospitals.

Thursday, July 15, 2010

Summer Ham Pasta Salad


It is just too hot.  I know, I know, "You live in Arizona, Kristen.  It's supposed to be hot.  It's not like you live in one of the regions of the U.S. that is unusually hot.  Stop whining!"  Still.  The heat is stifling my desire to cook or bake.  We have had ice cream for dessert every day for the last two weeks.  That's how un-motivated I have been. 

Luckily, we all like dinner salads and grilled meat.  Between those two, life has gone on and no one has complained.  After all, we could be eating cold cereal 24/7.  And ice cream.  I can just see it.  Then the weather would get cooler and my kids would complain that they had to eat real food again.  Life experience has taught me that the future fight would not be worth the time off now.

So, back to dinner salads.  This week, I pulled a bag of cubed ham and a bag of already cooked pasta out of the freezer and started thinking.  I grabbed a few ingredients out of the fridge and some more out of the cupboard and Voila!  A new and tasty salad.

Summer Ham Pasta Salad:
2 cups cubed ham
6 cups cooked pasta
1 cup onion dip (or sour cream, but we had some dip open that needed using)
1+ cup mayonnaise (you may need more to moisten the salad, you decide)
3 stalks celery, thinly sliced
2 cups sliced red grapes
4 ounces sharp cheddar cheese, cubed
1 envelope dill dip mix (like this)
dash Tabasco sauce
In a large bowl, place the ham, pasta, celery, grapes and cheese.  In a small bowl combine the onion dip, mayonnaise, dill dip mix and Tabasco.  Fold the mayonnaise mixture into the other ingredients.  Serve cold.  Followed by ice cream.



Basil


Basil. It is one of the most used herbs in the world. Here are some things you may or may not have known:


    1. It is associated with all sorts of rituals and beliefs: The French call basil herb royale. In Italy it is a sign of love, romance, and fine dining. Jewish folklore suggests it adds strength while fasting. Basil was said to be found in Christ's tomb after his resurrection. Greek Orthodox use basil to prepare holy water and pots of basil are placed below church alters. In Europe and India they place basil in the hands of the dead to ensure a safe journey. The Egyptians and Grecians believe it will actually open the gates of heaven for a person passing on.
    2. There are over 60 varieties of basil: Sweet Basil, Bush Basil, Dark Opal Basil, Lemon Basil, Holy Basil, Vero Basil, Purple Ruffle Basil and the list goes on. Some taste like cinnamon while others taste like anise. Sweet Basil and Bush Basil are best choices for culinary use.

    3. The leaves range in color from green to red to dark purple.

4. Basil has been known for many years as an herbal remedy for diseases of the brain, heart, lungs, kidneys, and the bladder. Usually it's a digestive and nervous system aid (it is a cousin of mint). Infuse basil and use it as a tea for indigestion. Inhale basil steeped in water through a vaporizer to relieve cold symptoms.
5. Basil is also used as an insect repellent, even for cockroaches!! Place a pot of basil outside your door to repel flies . Use basil essential oil on a bee sting (use only one drop, more than one drop may irritate the skin) or crush the leaves and rub on cuts, insect bites and stings.
6. Basil has cosmetic uses as well. Use basil flowers and leaves for an invigorating bath. Basil adds luster to hair: brunettes, add it to a rosemary rinse, blondes, add it to a chamomile rinse. Combine basil essential oil with other essential oils to make perfumes and toilet water. Blends well with: geranium, hyssop, marjoram and lavender.
    7. Basil can be used as a room freshener. Add dried basil to potpourri and sachets. Lemon basil and opal basil are good choices.
    8. Growing basil is something you definitely want to try. Sow seeds indoors in the spring or plant seeds outside when all danger of frost has passed and the ground is at least 50 degrees. Make sure you place basil in a sheltered spot near your peppers and tomatoes to enhance growth. Your plants should be placed 1 foot apart, 1/8 inch deep, in rich moist light sandy soil, in full sun. Take care not to over water. Basil grows up to 3 foot high and flowers in mid-to-late summer. Pick the leaves when young. To encourage growth and a bushy plant, prune the main stem leaving at least one node with two shoots. Do this before it flowers. Gather the tops as the flowers open.

9 To store cut basil, place the stems in a shallow glass of water and put it in the refrigerator with a plastic bag over the top. Change the water daily until you use it.

    10. You can freeze basil. Blanch it first (dip it in boiling water for a few seconds) and then dip it in ice water. Place it in a small plastic bag and freeze. When you want to use it, place it frozen directly into your food (it looses some of its flavor as it thaws).

    11. You can also dry it. Wash it, dry it completely, layer it with coarse salt, alternating basil,salt, basil, salt in an airtight container. Or you can hang it upside down until it's completely dry and store it in a glass jar.

12. Basil is actually native to central and tropical Asia and Africa (perhaps it originated in India.) It is used in Thai, Vietnamese and Laotian cuisine as well as most European and Latin foods. It not only grows well with tomatoes, it goes well with tomatoes raw or cooked.


    13. Some of the most popular foods made with basil are pesto sauce, tomato soup, spaghetti sauce, crostini or bruschetta, and caprese salad.


So. What is your favorite way to use basil? Do you infuse oils or vinegars? Do you use it in a different cuisine? Do you use it as an essential oil?

Tuesday, July 13, 2010

***CLOSED***$40 CSN Giveaway As Promised

The winner is #38: Black Eyed Susan's Kitchen.  Congratulations!


I have for one lucky winner, a $40 CSN gift certificate.  I have nothing but good things to say about them.  And so much stuff!  They sell just about everything you can think of.

Ways to enter: (Separate comments for each, please)
1. Leave a constructive comment.(1 entry)
2. Tweet about it, mentioning me (@frugalantics)and of course @CSNStores (2 entries)
3. Blog about the giveaway, with a link back here (3 entries)
4. Tell me in a comment (because I am really curious about this), if a blogger makes you follow them to enter a giveaway, do you continue to follow them or do you wait until the giveaway is over and unfollow them. (1 entry)

Okay, the fine print: 
1. MAKE SURE I CAN REACH YOU  via email.
2. Contest ends July 21, 2010 at 10pm PDT
3. I will announce the winner on this post and send an email.  If I don't hear from you within 48 hours, I will pick another winner.
4. This is strictly for $40.  Anything over and you are responsible.
5. US and Canadian entrants only.

Email me with any questions.

Thank you and Good Luck

Monday, July 12, 2010

3 Ingredient Peanut Butter Cookies

Frankly, I would like a food chemist to tell me why these cookies turn out.  Egg, peanut butter and sugar.  That's it.  No flour, no soda, no vanilla, no butter...it's not what I have been making for 20 years, but I wanted simple.  You can't get much simpler.  The verdict from the peanut gallery : great cookies, good texture, maybe too sweet.  Without that food chemist, I can't tell you if you can reduce the sugar.

3 Ingredient Peanut Butter Cookies:
1 cup sugar
1 egg
1 cup peanut butter
Mix.  Roll into balls.  Bake 350 degrees for 11 minutes.  Eat when cool.

I doubled the recipe and got about 36 cookies.  I am not sure, because my helpers were sneaking raw and cooked dough every time my back was turned.  At one point, I called over my shoulder, "Get your hands out of that bowl!" and the Musician yelped and said, "How did you know?"

Sunday, July 11, 2010

Homemade Corn Tortillas and a Marinade, too: Make Your Own Monday #27

There is nothing like a homemade tortilla.  We have a tortilla "factory" in our little town (which is to say, there is a tiny store front where a Latin family slaves in the Arizona heat six days a week to make fresh tortillas).  Those corn tortillas are scrumptious!  They make flour tortillas, too, but not often, so they are not fresh and not worth buying.  Corn tortillas are incredibly easy to make at home.  All you have to do is buy a bag of Masa Harina and add water.
(Quaker makes it, so it shouldn't be hard to find in most places in the USA.)
For those of us who only make tortillas once in a while, a tortilla press is a must.  Even with one, you aren't guaranteed to get your tortillas the right thickness, but you have a much better shot than if you are making them by hand.  Look in second hand stores for a tortilla press.

Notice I have put plastic wrap on the top and bottom of the press.  Without it, you will have a very large, very frustrating mess.  

Corn Tortillas: 
2 cups masa harina (Note: you can grind your own corn, but it has too be super fine.)
1 1/3 cups warm water
Mix the masa and water together in a bowl until a smooth dough forms.
(Obviously, I was too anxious to take the picture.  This dough is not ready yet)

(These are more like it.  Form your dough into balls the size of a swollen walnut ~ is that a golf ball?)
Use your tortilla press or a rolling pin and flatten them out.  Cook them in a hot,dry skillet or griddle until brown on both sides (about 5 minutes each side)
 I served these open-faced with sliced grilled milanesa style beef (look below for the marinade), shredded cabbage, salsa, cheese and sour cream.  They were delicious.  This is a really cheap way to make tortillas.  

For a special treat, watch this video to see tortillas being made by hand: 

Here is a link to my favorite flour tortilla recipe.  They are a lot harder to make.  Mine usually come out looking like "Son of the Blob."  They taste really good, though.

Southwest Beef Marinade
1 can beer (I used Old Milwaukee NA ((non-alcoholic)))
1-2 Tbsp fresh cilantro, minced
1 Tbsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 Tbsp dried oregano
juice of 3 limes
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp red pepper flakes
1/2 cup olive oil
Mix all ingredients and marinate beef for 1 hour minimum.  Grill.

Milanesa style beef is super thin, super lean beef.  I got mine at a local Latin market.  You could easily just use chunks of beef for kebabs or regular steaks.


Make It From Scratch

Saturday, July 10, 2010

Saturday Stories: B-52 Stories



Flying in an airplane may be safer than driving in a car, but I think those statistics depend on how often you are in an airplane. When your job is to fly in an Air Force bomber during wartime, you may find yourself wishing for the danger of driving in a car on the ground. My father was a career Air Force officer. He spent most of his first sixteen years in the military in a B-52 as a navigator. He did five tours in Vietnam. He rarely talks about the things that happened during his missions. When he brought up a few stories while talking to my sons, I grabbed the chance to record them. I am hoping I might get a few more out of him some other time, too.

The first time Dad was sent overseas, he went on a “cadre” tour. That meant that the entire wing of B-52 crews, tanker crews and even all of the maintenance crews from his base went over as a group. There were three bases set up for the US to use for B-52s. One was in Thailand, one was in Okinawa and one was on the island of Guam. Dad “got” to go to all three bases at least once. After Dad's first tour, the USAF started mixing crews from different bases to form fighting squadrons.

Dad told the story of a man he greatly admired. He had saved the life of another crew member and had earned the Airman's Medal. Many times, the bombers returned to the bases damaged. The main bases were separated from the planes by the runways. The planes and ordinances were in a highly secured area. After the planes landed, the crews were bussed back over to the main base. One night, this same officer was getting on a bus after a mission when a severely damaged plane missed the runway and landed in a twisted wreck on the land just past it. The man grabbed his coat and threw it over the razor wire surrounding the plane area, climbed over and dashed to the rescue. He jumped up and reached in the broken front windows and pulled out the co-pilot. The gunner also made it out of the plane, but then it exploded. All other crew members were killed. That officer was one of the few people to receive a second Airman's Medal. Dad was relating how you never know how brave you are until you are in a situation that calls for bravery.

Often, in order to complete a mission, the bombers needed to be refueled in flight. Tankers from a closer base would rendezvous with the bombers for a mid-air fueling. One time, for some reason, the tankers were late and the bombers were getting dangerously low on fuel. Usually, the bombers would swing around so the tankers could hook up with them. In this case, Dad, the Navigator, steered the entire flight of bombers straight at the oncoming tankers. The tankers met them in time and they swung around to fuel to bombers. In perilous situations, rules were often bent or broken, but lives were saved.

On another occasion, the gyro of the compass in the plane was precessing, which means that it was slowly moving instead of keeping a steady direction. Dad was in the lead airplane of his cell, so it was his job to lead them and keep them on course. They had finished their bombing run and the navigators in the other airplanes were apparently sleeping; not noticing that the planes were slowly, but surely drifting way off course. In order to safely return to Guam, in this instance, the planes had to turn north. Finally a control tower voice came on the radio and asked, “Hey! Are you guys ever going to turn north?!” At that point, Dad realized something was really wrong and with the tower's help, they made it home. Otherwise, they would have run out of fuel somewhere over the Pacific.

Dad was often in the lead airplane. He flew under cell leaders or wave leads (airborne commanders) that had a lot of experience. It was his responsibility to get the entire group of bombers accurately to the bombing sites and back home again. There was no leeway in the flight plans. Enemy fighters and surface to air missiles got in the way, but still the missions had to be completed.

The flight-suits the men wore had all sorts of zippered pockets. The crewmen kept food, a switchblade and other survival items on them during the flights. They wore long underwear under their suits despite the jungle heat, because it was cold at 30,000 feet. Their planes were pressurized, but they had oxygen masks attached to their helmets that could be hooked to tanks in the airplanes if they suddenly lost pressure.

Dad saw other planes shot down. He saw other crews die. In total twenty-eight B-52s were lost during the “Conflict.” The planes Dad flew in were never damaged. I am so thankful his guardian angel was on full alert during those years!
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