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I hate it when bloggers just quit.

They don’t say goodbye or see you later.

They just, well, quit.

I haven’t done that, my dear friends… I have been gone, and been

very busy and will probably not posting as often as I’d like, but I

won’t just quit!

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I’ve been in New York- Long Island- or should I say Oyster Bay to be

more specific?!

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We’ve been at the beach, gone shopping at IKEA, built a gingerbread house,

stamped, colored and drawn pictures, read MANY books, watched the 2nd “Cars” movie-

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watched football,  read the NY Times, played with the camera- or Aidan (aged 3 years ) did!

And I made a lot of cookies and worked on my gingerbread house before I left-

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And , of course, I made bread.

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And went to tea parties!

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So- I have been a very bad blogger lately- and I apologize.

Thanks for your patience- and I promise to post pictures of the

house when I’ve finished it!

It was Thanksgiving today in America!

I made my usual sausage and walnut stuffing.

And 4 dozen dinner rolls.

And a pumpkin pie.

But it was also the 36th anniversary of our wedding for my husband and myself-

and I had my heart set on this-

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a Berry Meringue tart!

I got the recipe here at cityhippiefarmgirl’s  blog.  And I’ve been thinking about it

ever since.   Meredith was here for our celebration and since her next stop is Canberra,

Australia, I decided to make a version of the Pavlova for her.

Pavlova’s are a distinctly Australian ( and New Zealand) treat and they usually don’t

have a pastry shell.  But Brydie’s looked so good I couldn’t get it out of my mind.

I started off with a short pastry crust- I made a regular pie dough ( 2 1/2 cups flour, 1 stick

cold butter, 1 tsp salt, 1/4 cup ice water) and then I rolled it out and place another stick of

unsalted butter in a thin layer on the dough.  Then I folded it in thirds, and then folded

it into thirds again and refrigerated it.  When it was cold I took it out and rolled it out and

placed it into a deep dish pie plate and baked it after scoring the surface with a fork in

quite a few places.

When it cooled I mixed together whipped cream and marscapone cheese and about 1/4

cup sugar and put a light layer of this on the bottom of the crust.

Then I made meringues-

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and placed them on top of the layer of cream and cheese.

 

 

 

 

 

 

 

And then I piled the rest of the whipped cream mixture on top,

added the berries and sprinkled sugar over the top.

It was delicious!  I cut the tart into 10 pieces and the adults all

had a piece.  Most had never had Pavlova before- and they loved

it!  I am making this again.  Maybe for Christmas.

meringue berry tart

The blackberries and strawberries made a stunning display- and were perfect together.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Because this is my new favorite dessert!

Thanks, Brydie!

I just got back into my kitchen after two weeks on the eastern coast of

Virginia.  It is like culture shock.  Down there I keep the ingredients to

a minimum- less to use up or carry back home- or

~shudder~ – have to throw away!

My kitchen is overstocked.

I have goodies from all over the world, thanks to Meredith, my niece

serving in the US Navy.  I have bulk items from the Amish stores in the

next county- and I have a bunch of interesting specialty items from Aldi’s

and Trader Joe’s markets. 

I also have a problem with collecting.

Or should I say, collecting is a problem I have.

In my kitchen-

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I have cookie molds all over- these are wooden and wax.  I also have about 10 ceramic molds.

In my kitchen-

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I have a large jar of cinnamon imperials or hearts- I use them to decorate cookies.

In my kitchen-

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I have the fixings to make gingerbread houses.

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silicon molds ….. and ribbon candy and sprinkles,Icing bags and tips,and marzipan and almonds,

and color pastes and large cake boards and meringue powder!

In my kitchen-

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I have a new insulated glass with a sand castle imbedded in it!

In my kitchen-

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I have fresh pineapple sitting on top of a pineapple vase.

I love fresh pineapple and love to decorate with it during the holidays.

In my kitchen-

(or more precisely, in the stairway down to the basement, off of the kitchen)

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my husband built me some pantry shelves.  I love this pantry-

I can see everything at a glance and don’t have to worry about

a heavy can falling out of the cupboard onto my toes!

Well- that is just a peek into my kitchen this month.  I have lots

more that I will share along with recipes as the holidays progress.

What’s in your kitchen?

( This is a continuing series in conjunction with Celia’s at Fig jam and Lime cordial

go and take a look at all the posts she has listed in her side bar, if you are interested

in a peek into kitchens all around the world!)

We are getting the front porch replaced and new steps added to the

house in Chincoteague.  It’s a big job and has taken the better part of

two weeks for our builder to accomplish- so tonight we ushered in this

new era of safe front porch with a porch dance!

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Old porch.

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No porch.

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New porch.

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Porch dancing crew!

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It was a foggy sort of night.  We danced to James Taylor’s last Christmas

Album- and ended our dance with “Baby, it’s cold outside”.

The neighbors probably think we’re nuts.  The little boys think we are so

much fun.  And I?  I think this is the one and only porch dance I’ve ever attended

and I loved every moment of it!

The days are getting shorter- and the rain keeps

coming down.  The nights are cool- sometimes down-right

nippy.  The rose bushes are still hard at work, putting out

little buds that may never bloom- there is a killing frost

on the way.

It’s time for Jambalaya- Spicy and warm- tummy filling-

sensory overloaded Jambalaya with ham and sausage and

plump white shrimp.

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(I keep the shrimp separate because my husband doesn’t like it.)

Ingredients:

1 ham bone with ham still on it.

1 pkg. shrimp (medium 31-40 pieces)

5 HOT sausage links- cut into smaller pieces ( Andouille or Chorizo- or even Hot Italian or Hungarian)

1 onion, diced

3 stalks celery, diced

1 green pepper,diced (or hot peppers if you can handle it!)

1/2 tsp dried thyme- ground

1/2 tsp Old Bay seasoning

2-3 cloves garlic crushed

1 large can diced tomatoes

1 cup water

2 TBS chopped parsley

A couple of good shakes of Cajun spice seasoning

( or tabasco sauce or cayenne pepper)

3 or 4 TBS olive oil

2-3 TBS butter

Salt and Pepper to taste

Method:

Pour a few good slurps of olive oil in a large pan, add the butter and

heat until butter is melted, not browned.

Sautee up the shrimp with the crushed garlic- one layer at a time until the

shrimp are pink.  Using a slotted spoon, take out the shrimp and put in a bowl

to cool so that you can take off the shell later.  Leave behind the butter and

juices to sautee onion, green pepper and celery until soft, then add the ham

bone and sausages and simmer until sausages lose their pink and add the

diced tomatoes.  Then add the water, cover and let the whole mess simmer

for about 45 minutes on low, stirring occasionally.

Add spices and herbs, checking on the liquid so that the ham is surrounded by

sauce.  Leave to simmer another 20 to 30 minutes- then tear or slice off ham pieces

about the same size as sausage pieces.

Add cleaned shrimp for another 10 minutes of simmer time, and serve next to

or on top of pasta or rice- or next to some dirty rice.

Dirty rice is made up of :

rice, onions-red and white,sausage, ground beef,celery,green peppers,chopped giblets,

garlic,tabasco sauce,chicken broth,smoky paprika,cumin,parsley,cayenne pepper,and

anything else your palate desires!

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Jambalaya- with shrimp- it’s good eating Spring- Summer-Winter-or FALL!

And it’s what we’re having for dinner tonight.

Add some good cornbread for dipping in the sauce- it’s comfort food all around!

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My family owned a greenhouse from before the time I was born, so I always think

that I grew up in a greenhouse.  Actually, I grew up in the white house behind the

greenhouse- a ramshackle old house with seven bedrooms, one bath and very few

amenities- but filled with people large and small, loving and working together.

I was one of the “little girls”.  There were three of us- and we were considerably younger

than our older sibs.  In fact, as I was growing up, my older sister and brothers were the

“grown ups” in my life- and I learned at a young age to deal with many bosses.

But the marigolds in the picture above brought to mind one of those moments of

passage that come in our lives, taking us further from childhood and affording a view

of the possibilities that open as we can take life into our own hands and become independent.

I was still a child- not more than 10 years old- but my mother gave me a small packet of seeds

and a flat full of sterilized dirt.  She said it was mine.  I could plant it and take care of it and if

I wanted, could sell it and keep the money.

I don’t remember if she gave my sisters the same opportunity-or if she did, if they took her

up on it-BUT that flat of marigolds was so important to me that Spring.  I carefully gridded

the dirt and planted the seeds so that they would grow into a full flat.  Sparse or patchy flats

never sold well- so I placed the seeds 3/4 of an inch apart- using an old wooden ruler to measure

the distance.  I misted it to keep the seeds from shifting and placed it in the hot bed on the side of

the greenhouse to keep them warm while they germinated.  I planted them in mid-February to

give them plenty of time to flower before early Summer.  And I watched over them- keeping

them moist but well drained. 

They were dwarf French marigolds- the packet said they were named “Brownie” and I loved

the sturdy stems and leaves that grew and the brown and yellow flowers that emerged by

early May.  I dead headed them to keep them trim and healthy and didn’t allow any of the

blooms to go to seed.  I was so attuned to MY flat of flowers that I started to pay more

attention to the plants growing alongside them.  What had been a job before, became a joy!

I watered, weeded, dead headed, moved, filled packs with dirt, and just did my chores

with more patience and interest than I ever had before- because my marigolds were growing

out there, too!

And customers were looking at my marigolds.  Inquiring, “How much?” 

My mother turned to me and asked if I was ready to sell them yet.

“No, not yet.” I replied each time.

These were my marigolds.  My little “Brownies” and I wanted to keep them.

So- the flats all around them sold, and mine kept flourishing.  They became thick and

sturdy, covered with blossoms- making the other flats look poor in comparison- and still

I wanted to keep them.

Finally, we moved them to the back of the greenhouse.

I think my mom thought I was never going to sell them.

But she was pretty tricky, my mother.

And she took me and my sisters to Robert Hall’s – the clothing store up the street-

to look for bathing suits.  It was late May by this time, and the weather was getting hot.

My sisters picked suits within the budgeted amount, and the clerk rang them up and put

them in a bag.  But the suit I had my eye on was black and had four rows of black corded fringe

at the hips.  To my ten year old eyes, it was tres chic, and I wanted it.

It was also tres expensive` and about seven dollars over my mother’s budget.

I went over the other suits again, but after trying on that black number and shimmying those

rows of fringe by shaking my hips, they were all boring and ugly.

My mom said she would pay part of it, but I’d have to come up with the rest of the money.

I had no money.  Money was to be spent as soon as it touched my hand.

I was not a saving little girl- I was more of a free spirit.

My sister, Robin, was a saver- and she offered me the money- but ,”No”, said my mother,

“if Heidi wants it bad enough, she will find a way to pay for it herself.”

So – we went home.

My sisters had their swim suits.  I had nothing but a black fringed vision in my head.

Sometime during the following week, that flat of marigolds made it back to the

front of the greenhouse.  And the plants were gorgeous!  They were flowering and

full- and the flats around them, although perfectly nice, just didn’t come close in appeal.

I sold my flat of marigolds that week. 

A lady paid me a small fortune- $8 for the flat!

I paid the difference, got the suit- treated Robin and my mom to a mug of root beer at A+W,

and felt like an entrepreneur.

I wore that suit for the next two seasons of Summer.

Every time I wore it- I felt beautiful and smart.

And I have always appreciated the beauty and economy of flowering marigolds.

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I came across these volunteer marigolds in my flower bed the

other day, and suddenly, I was a little girl again.

OH- the power of marigolds- and black fringed bathing suits!

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These were the highlight of my weekend.

I loved all the people I interacted with-loved the books I read-

enjoyed all the activities- BUT- these remain a shining moment in my

memory!

It is Autumn here in Ohio.  The recipes are a little heavier and more

nourishing for the body and soul.  The light and lovely dishes of summer

are yesterday and there are more soups and stews on the stove.

But these pork  chops would be good anytime of the year!

They are savory and sweet- satisfying, but not too heavy- they smell divine-

and they are not very expensive. 

Here’s the recipe-

4 nice loin chops

2-3 TBS ground coriander

2 cloves garlic, sliced

2 TBS olive oil

1/2 cup orange marmalade, preferably home made

S + P, to taste

Method’:

Heat oil in large cast iron skillet, add garlic and sautee until translucent.  Remove

from pan.  008

Rinse chops and dry with paper towels.  Dredge or sprinkle with ground coriander.

I ground my own coriander ( I always have lots of coriander- because my cilantro goes

to seed so quickly- I keep planting more which gives me LOTS of coriander!

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I like it fresh ground and like to use my mortar and pestle! Smile

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So after grinding it up, I used a fine sieve and sprinkled the coriander on top

of the chops.006

Add salt and pepper, and they are ready to put into the cast iron skillet.

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Fry them up- browning both sides-

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Then take them out and add the marmalade.  Deglaze the pan, stirring the

marmalade into the pan juices and put the chops back in and turn several

times while simmering the chops in the glaze.

Cook on stove top until chops are done and looking shiny with the glaze.

 

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Then dish them up and scrape all the glaze on top of them and serve with a

side of rice pilaf and green vegetable and salad.

Add crusty rolls-011

And you have a wonderful dinner!

For Sweetest Day- I got a dozen red roses- sweet.

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Yesterday I picked a bouquet from the garden-

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Savory.

I’ve been doing a lot of new recipes over the weekend.

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Whipped cream piled high upon gingerbread-sweet!

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Orange glazed pork chops – savory!

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Red head,blue eyed babies getting ready to nap-sweet!

 

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Dreamy eyed boy with pickle-savory- sweet- adorable!

I’m sorry- the whole thing broke down when I uploaded the

last picture. I love little boys- they are the sunshine of my life-

even the ones who have grown up and are daddies.

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I’ll put up the pork chop recipe soon- they were totally

delicious- sweet and savory!

When the temperature goes down, I am so happy to be baking.

I love to eat bread and baked goods anytime.

But heating up the kitchen in the fall and winter is just so smart-

and eating carbs seems to right when it is colder out.

SO- having said all of that-

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I baked some very delicious seeded rye this last week.

My slashes were too deep and the sourdough was very

active and it kind of blew off the gluten cloak and bordered

on exposing itself- but it was (is- I have half a loaf left for

toasting!) delicious and hearty.

And I made an orange cream cheese pound cake for Allyson’s

birthday.  It was beautiful, inside and out- and so very toothsome!

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I love the look of farm fresh eggs- the yolks are so yellow!

Here’s the recipe!

Ingredients:

1-8 oz package cream cheese, softened

1/2 c butter or shortening

1 2/3 c granulated sugar

2 eggs

2 1/4 c all-purpose flour

1 tsp salt

1 TBSP baking powder

1 c milk

1/2 c chopped walnuts

2 TBSP grated orange peel

1/4 c orange juice

Method:

Combine cream cheese and shortening, creaming well.

Gradually add sugar, beating until light and fluffy.

Add eggs, beating well after each addition.

Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.

Stir in walnuts and orange peel.

Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans.

Bake at 375 degrees F for 55 minutes or until a wooden toothpick inserted into center comes out clean.

Let cool in pan for 10 minutes. Then sprinkle orange juice or syrup over loaves. Remove to wire rack to finish cooling

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They were a little plain- so I added a streusel topping-

1/2 cup flour

3 TBSP butter

1/2 cup sugar

Using a pastry blender, cut the butter into the flour and sugar and sprinkle over

the batter and bake as above.

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YUM!

 I made turkey burgers the other night.

They were great- but I didn’t have any good buns

in the freezer and I didn’t want to run out and buy

any- so I decided to make some.

I had about a cup of tempura batter that I had made up

the night before- and I’d used skim milk and an egg in the

batter, so I refrigerated it and decided to use it in the buns.

PLUS- my starter was really in need of being used.  I had neglected

it lately and was just starting to feed it up, but I had a LOT of starter

and didn’t want to throw it away so I decided to make sourdough

ham/turkey burger buns!

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They really turned out delicious!

Here’s the recipe.

1 cup sourdough starter (recently fed 1 cup water/1 cup flour)

4 cups AP or plain flour

1 tsp rapid rise yeast

4 Tbs. melted butter

1/2 cup milk, scalded then cooled

small egg, beaten

1/2 cup HOT water

2 tsp salt ( I like a salty bread- you could cut this down if you don’t)

The milk and egg were the base of the tempura batter.  So if you have

some left over- feel free to use it in their place!Smile

I made a sponge with the starter, 1 cup flour and the milk.

I mixed it up and left it for a couple of hours.

It was bubbly when I came back, so I added everything else and mixed

it all up, oiled the bowl and left it to raise/rest for a bit.   About 10 minutes

later, I came back and folded it about 5 times, covered it and left it again-

this time for 20 minutes.  Then I folded it again for 5 or 6 times- it was smooth

and pliant- I placed it back in the bowl and let it raise for 45 minutes.

Then I shaped the dough into balls about the size of my fist, flattened them

down with the palm of my hand and using a bread press made slits across the tops.

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I used parchment paper to bake on and sprinkled semolina flour on the paper before

placing the buns on top.

I let this raise for about 25 minutes ( suppertime was drawing near) and then baked in

a preheated oven 375 F for about 30 minutes.

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They are so good.

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And so were the turkey burgers!