Tuesday, December 7, 2010
Monday, October 18, 2010
Best Baked Mini-Pumpkins
Cut off the caps, scrape out seeds, season, re-cap, and bake. That’s all it takes to give each diner a yummy little pumpkin, custom-flavored. Bake while you roast some meat or vegetables, or both! Or, for an all veggie meal, serve with braised greens and toasty baked grains. Make sure you cook dull skinned (not shiny coating like the supermarkets do just for decoration!). As the Cinderella coaches bake, natural oils surface and they turn as glossy and bright as painted and shellacked decorations.
For Each Serving:
1 mini pumpkin
pinch of ground coriander, nutmeg, cinnamon, allspice, or garam masala or big pinch of dried savory, sage, or thyme, crumbled to powder
1 teaspoon butter or nut oil
1 Tablespoon prune, apple, cranberry, or orange juice
1 teaspoon maple syrup or honey
1. Set oven to 350 degrees to 375 degrees. With sturdy sharp knife, cut a square (or 5-6 sided ) cap around pumpkin stem, poking into the heart of the squash to cut the fibers. Pry out the cap. With melon ball cutter or grapefruit spoon, scoop out and scrape interior to remove all seeds and fibers. Trim fibers from cap.
2. Sprinkle spice (or herbs), salt, and pepper inside and tap to distribute. Add butter, juice, and sweetening. Set cap back in opening, but do not press in fully (or it may slip inside). Place in baking dish.
3. Bake until creamy-soft inside, about 30 minutes for small squash, 45 minutes for larger ones. Test with knife tip - it should slide through easily. Let stand 15 to 60 minutes, as convenient.
I just realized I never posted about the opening of HOME GOODS.... When I was there they had some fabulous pumpkins and fall deocorations! I didn't get any, tho'.
I just realized I never posted the opening of Home Goods.
It was great!
They had lots and lots of fall and Halloween decorations.... But I didn't get any.....What's wrong with me..... But today, I'm in a fall mood. Except for pumpkins and Thanksgiving Fall isn't a favorite season for me.
I've never wanted to go see the changing leaves.... It just means winter is on the way and I don't care for temps low enough in areas where they really change.
But I really do love pumpkins!!!
Looks at these KNUCKLEHEAD PUMPKINS.... I kinda like 'em.
These are pretty terrific... Even tho' I'm not sure they're real.
If they are, that's a lot more work than I'm willing to tackle.
These are Fall Leaves for me! A favorite sugar cookie recipe and mingled fall colors of dough.
I wish these people were my neighbors!
4 cups cooked pumpkin
2 cups chopped onions
4 Tablespoons olive oil
4 cloves garlic
4 cups chicken broth
2 cups white wine freshly ground pepper
kosher or sea salt
1 cup heavy cream (special occasion) OR 1 cup milk (weeknight dinner)
chopped crystallized ginger
freshly popped popcorn
Lightly brown onions with the olive oil in a thick-bottomed soup pot. Add garlic and cook until it softens but doesn't brown, about 1-2 minutes. Add the pumpkin, broth, and wine, stirring to blend. Add S & P. Cook for 30 minutes or so over medium heat. Taste and adjust seasoning. Puree soup. Serve hot with 2-3 T cream in each bowl. Garnish as desired. Serves 8, or 4 with yummy leftovers.
Can you imagine? I believe these are studs all pushed into the pumpkins. I love them!
And maybe the simplest way to decorate your pumpkins..... Stencils. These are great, too!
Monday, October 4, 2010
There were PLENTY of FANTASTIC things I could see as I pressed my nose up against the windows! :(
It's gona be so good but I'm very disappointed! Woe is me....... But the anticipation grows!
Friday, October 1, 2010
To make it all better I grilled the muffins in butter (naughty, naughty!).
Made myself a cup of hot Black Current Decaf Tea.
Now that's me being good to me!
Some of my goodies were made by Carol's friend, Margaret...... Margaret is the daughter of a gentleman, Mr. Johnson, who Carol used to take care of before Carol had her transplants.
Margaret and her husband, Leroi, were driving from their home near Anchorage to the Denver for their son's graduation from medical school this past weekend when they hit a patch of ice and had a terrible accident. Margaret's injuries were minor but Leroi was killed immediatly.
Please keep Margaret, her family and their friends in your prayers.
These people have been so kind and loving to my family.
This is so sad!
Monday, September 20, 2010
Friday, August 27, 2010
Hello! My name is Bleah Briann... (www.blonde4christ.blogspot.com) and "Jennifer" is my grandma.
So now that we're all acquainted I'd like to tell y'all a little story.
Trey, Emery, my Grandma, and I were in Sam's the other day, doing some grocery shopping for this church dinner thing we're having. Emery was fussing... Trey was picking on Emery, and talking. And I well... well of course I wasn't doing anything at all. Though I'm told I was talking just as badly as Trey. Grammie was a little distracted. And she was trying to concentrate and I guess we were being kinda difficult. Here's the slant of what Trey figured should be our tactic towards her, since he just wasn't happy with being shushed...
Tuesday, June 22, 2010
Well, life is more back to normal this week....
Iggie went to camp for two weeks and when I was talking to a friend I said to her, " It's been... how many years since I've had 2 weeks without kids? ............. Never!"
My oldest daughter is 42 and Iggie is 15.
Last year when she went to camp for a week I'd gone out to Liberty Hill and wasn't alone then.
This time I went to Liberty Hill for 5 days and came home. For the next 9 days it was just me and the cat. And.... she didn't like it!
It's been really surprising to me how much differnce even one, easy going child can be compared to none.
Anyway, she's back and has been resting up from the work routine she followed with all the other interns.
She met lots of new friend, so knowing her, she was spending plenty of time visiting when she could have been resting but I know that they keep the interns busy with pretty much constant chores. She did a lot of kitchen duty this time.
So, she was thinking home cooked food and being lazy.
Last night I made a speial meal for her and then we watched our FAVORITE movie.... Ever After.
We get excited. We both almost know every word of it, knowing what's about to happen and we cry thru several of the scenes. At one pint she said "This is the best scene and the saddest, all in one."
There's a point where someone throws a punch and we both whoop about it!
If you haven's seen it.... Go rent it. She and I began watching it when she was 4 and we enjoy it more each time. She says.... "That's the TRUE story of Cinderella! That's how it really happened!"
I hope so!!!
Saturday, June 5, 2010
And, I'd like to find some roses that would do well on the edge of the shady area like these......
Wednesday, June 2, 2010
So, I bought some more and decided to make 'something' for Memorial Day to take over to Liz's house where she'd invited a few friends to come eat and hang out.In the summer time I used to go visit Daddy and the family and I remember my Uncle Johnny and his family would come down from Georgia with lots of fresh, yummy, Georgia peaches. To make peach ice cream.
Oh My Goodness. That was THE BEST stuff. I remember, too, that Daddy couldn't stand to touch the fuzzy peaches, kinda had that fingernails on the chalkboard effect on him. So somebody had to peel 'em, probably Shirley, our very special, patient stepmother. (Gosh, how did she put up with all of us kids ??? 5 of us and 5 more of their own!!!)
We made the peach ice cream and a batch of vanilla.......... Oh, how fabulous!The peach was delicous and immediatley reminded me of being a kid with the first bite. The vanilla.... it was like heaven!
1 cup sugar
1/4 teaspoon salt
2 1/2 cups whipping cream
2 cups half-and-half cream
2 1/4 teaspoons vanilla extract
In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160 degrees F. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover and refrigerate overnight or freeze immediately. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer. Freeze according to the manufacturer's directions.
Wednesday, May 26, 2010
For anyone who doesn't know what Cream Peas are, you just don't know what you're missing!
Cream Peas are similar to Purple Hull Peas but they have a milder, creamier taste. 'Course, there's chance you have no idea what Purple Hulls are either.....
Cream Peas, Purple Hulls, Blackeyed Peas, Crowder Peas, Field Peas.... They're each a different southern 'delicacy'. Usually fresh peas are only available in mid-summer (we're already hot here in Texas), seems I've found these alittle earlier than usual, and they can cost you more per pound than a lot of good steaks but they're sooooo worth every penny!
CreamPeas are my second favorite.... Field Peas with lots of tender snaps are my VERY MOST FAVORITE. But I know these Cream Peas are gona be great!
If want a sensational, healthy, filling meal, try the simple southern version.
I think my favorite meal ever is a few slices of fresh, ripe, red sliced tomatoes covered with steaming hot peas, an ear of corn on the side and hot, southern, fried cornbread..... No sugar in the cornbread and forget the butter for the corn or the cornbread. You won't need it.
I had a friend from up north who years ago said I made a plate of peas taste better than a filet mignon! Those words are from a yankee so don't close your mind........ taste 'em first!
We went by a vegetable stand just a ways from here on Sunday and I stopped, just in time.... they were about to close up and I found the Cream Peas, some Blackeyed Peas, tomatoes and Georgia peaches..... I'll be doing a Peach Cream Pie for Memorial Day.
Peas are so easy to cook.... Much as I love mine, they're still not as good as Grandma's in Florida. NOTHING I cook is as good as hers.
Just rinse the peas well, put in a big pot with plenty of water, some salt pork, onion, pepper, maybe a little salt depending on how salty your salt pork is, I find out here, unless you find pork jowls, there's really very little salt on the salt pork. Bring to a boil, skim off the foam, lower the heat and cook, simmering, about an hour and a half or so until they're done, tender but not mushy.
Make some fried corn bread.....And enjoy!!!
Friday, May 21, 2010
And Trinkets ....
and treasures.... for inside and out.....
I just gathered a few of my new things I've found here and there on outings and at recent garage sales.You can NEVER have too many roses!This is Elvis.... Or it looks like our Elvis. We have a little 1/2 minature schnauzer 1/2 minature dachshund but darker than this.