April Fool's Day Snow!

Annual 1st Day of Spring Traditions

 A trip to Rita's.... 

Planting pansies....

And a thank you to my neighbor for all her help with shoveling this past winter.

Farewell winter, welcome spring!

Welcome Spring!

Beauty in the Ordinary....

Happy St. Patrick's Day!

My mom used to make "Dublin Potato Salad, a unique corned beef, cabbage and potato salad, every St. Patrick's Day.  I enjoy continuing the tradition.  Food traditions and memories associated with anything food are very meaningful to me, and I was looking forward to making this salad today.  This year created a dilemma, however.  Ever since watching the movie Food, Inc. late last year, I determined I would no longer eat beef that was not grass-fed, and certainly not produced from a CAFO (Concentrated Animal Feeding Operation), not so much because of the animal cruelty issues, but more for food safety precautions and the nutrient value of the meat.  I had been deliberating over my position ever since reading Michael Pollan's  The Omnivore's Dilemma, but it took viewing Food Inc. to cement my intentions.   Of course, I'm willing to make exceptions from time to time, especially when eating out or dining with others, but more and more I'm convinced it's the prudent and conscientious way to go.  Plus, I firmly believe that voting with my food dollars does more to change this country than casting my vote in any political election (much to the dismay of friends and family who vote faithfully!!).

So, what to do about this family recipe and my yearly St. Patrick's Day tradition in light of my new conviction??  I decided for one day, I could make an exception and buy canned corned beef, closing my eyes and mind to pure wisdom so I could place more value on the healthy benefits of celebrating tradition, enjoying simple pleasures, etc. ... ONLY to arrive at the grocery store and find the shelf completely bare of any canned corned beef!  I assumed that all other St. Patrick's Day observers had planned ahead and purchased their corned beef before me, so I asked the stock boy if he could find a can for me in the back.  He informed me that there has been a recall on corned beef for the last few months and that the shelf has remained bare.  What?!  The more I thought about it, the more grateful I was that it wasn't even an option.  But, now what?  I didn't want to trash my plans for celebrating the holiday, but how can you make a corned beef, cabbage and potato salad without the corned beef??  What in the world could I substitute for corned beef?  Then it dawned on me - why not go back to my local, in-season food mantra and use something I had on hand or in the freezer.  Chicken!  OK, I can do that, I had some moist, tender roasted chicken breasts in the freezer, but what about the taste, the combination of flavors??

Surprisingly enough, it was tasty.  I still would have preferred the color and the flavor of the corned beef (hence, no picture), but knowing that the pasture -raised chicken is not only good for me, but doesn't pose any food safety issues quickly dismissed any of my disgruntled feelings. 

How many other times do we miss out on the good things that are right under our nose because we think we need a certain thing, a certain ingredient, a certain way of doing something??
Food for thought!

OK, here's the recipe, courtesy of my mother:

Dublin Potato Salad

2 T. vinegar
1 t. celery seed
1 t. mustard seed
3 medium-large potatoes
2 t. sugar
1/2 t. salt
2 c. finely shredded cabbage
1 12-oz. can corned beef, chilled and cubed
1/4 c. finely chopped dill pickle
1/4 c. sliced green onion
1 c. mayonnaise
1/4 c. milk
1/2 t. salt

Combine vinegar, celery seed and mustard seed; set aside.  Meanwhile, pare and cook potatoes in enough boiling, salted water to cover for 30-40 minutes until done.  Drain and cube.  While potato cubes are still warm, drizzle with vinegar mixture.  Sprinkle with the first 1/2 t. salt; chill thoroughly.  Before serving, add cabbage, corned beef, pickle and onion.  Combine mayonnaise, milk and the second 1/2 t. salt.  Pour over corned beef mixture; toss lightly.

Favorite Things

Healthyful Pursuits

Broccoli sprouts atop potato slices,

Chicken Barley Soup,

Cinnamon sprinkled on homemade applesauce,

Green tea and those supplements....

Glimpses of Spring

Hip Knit Hats

I want to learn how to knit these cool hats!  I'm tired of feeling like an old maid knitting dishcloths (even though I LOVE knitting them - shhhh - don't tell anyone....), and am ready to move on to something adventurous, not just a "lapghan" (a really, really big dishcloth!).  I stumbled across this cool  hat book today at Jo-Ann Fabrics, and kept arguing with myself re: purchasing it:

"Seriously, do you really think you're going to tackle these?"

"But I could knit them for Christmas presents!"

"Yeah right, they probably won't even fit.

And just when would you find time to do that?

Besides, good yarn is expensive!"

"But, it's on sale - it's 40% off...."

In the end, I decided the book was worth the money for the inspiration alone, whether or not I ever attempt them.

P.S. - I'm still enjoying the book....
:)

Worth Contemplating

"Don't let your past dictate who you are, but let it be part of who you will become."
- My Big Fat Greek Wedding

Spaghetti Squash

Peter Reinhart's Classic French Bread

This is one of the simplest yeast bread recipes there is!  I used to make French bread during my early post-college days, but Peter Reinhart's technique takes it to an entirely new level.  As you can see, I'm still having fun with the Peter Reinhart cookbooks that I got for Christmas!  I would highly recommend that you read his book, as this post doesn't contain his detailed instructions and helpful tips.  I'm still perfecting my technique....

Source:  Peter Reinhart's Artisan Breads Every Day

Makes 2 large loaves, 4 small loaves, or many rolls

24 oz. unbleached bread flour*

2 t. salt or 1 T. coarse kosher salt

2 1/4 t. instant yeast

2 c. lukewarm water (about 95 degrees)

The day before baking:

Combine all ingredients in a mixing bowl.  Use a large spoon and stir for 1 minute, until well blended and smooth.  If the spoon gets too doughy, dip in in a bowl of warm water.  The dough should form a coarse shaggy ball.  Let it rest, uncovered, for 5 minutes.

Transfer dough to lightly floured work surface and knead by hand for about 2 minutes, adjusting with flour or water as needed.  The dough should be smooth, supple, and tacky but not sticky.

Knead the dough for about 1 minute more, then transfer it to a clean, lightly oiled bowl.  Cover the bowl with plastic wrap, then immediately refrigerate overnight or for up to 4 days. 

On baking day:

Remove dough from refrigerator about 2 hours before you plan to bake.  Gently transfer it to a lightly floured work surface, taking care to degas it as little as possible.  Form the dough into 2 loaves or into 4 small loaves.  Mist the top of the dough with spray oil, loosely cover with plastic wrap, and proof at room temperature for about 1 1/2 hours, until increased to 1 1/2 times its original size.

About 45 minutes before baking, place a rimmed baking sheet on lowest rack, place baking stone on rack in middle of oven and preheat the oven as high as it will go.

Remove the plastic wrap from the dough 15 minutes prior to baking.  Transfer dough onto a floured peel or the back of a cookie sheet.

Just prior to baking, score the dough 1/2" deep with a serrated knife.  Transfer the dough to the oven, pour 1 c. hot water (Be careful!!  I use a watering can with a long, narrow spout) into the steam pan, then lower the oven temperature to 450 degrees.

Bake for 10 minutes, then rotate the loaf and bake for another 8-10 minutes, until the crust is a rich golden brown, the loaves sound hollow when thumped, and the internal temperature is about 200 degrees in the center.  For a crisper crust, turn off the oven an leave the bread in for another 5 minutes before removing. 

Cool the bread on a wire rack for at least 45 minutes before slicing or serving.

*Note:  I like to use King Arthur flour because it comes from non-GMO wheat.

Cooking Neck Pumpkins

I had purchased this neck pumpkin late last fall for a song, but never got around to cooking it off until now.  I figured I had better get to it before it passed its peak!

I had never cooked a pumpkin before, so had to do a bit of research before attempting it. I'm happy to report that it was much easier than I anticipated! 

Here's the How-To:

Simply cut the pumpkin in half and scoop out the seeds.  Then, place the pumpkin halves face down on a rimmed baking sheet, adding some water to the pan to help keep the pumpkin flesh moist.  Bake at 450" until you can piece the skin with a fork (about 45 - 60 minutes).

Then, scoop out the flesh out of the shell and puree in a blender.

(My Vitamix has an extra-large jar which worked great for this.  I froze the puree in 2 c. quantities so that it's ready to use any time I need canned pumpkin for a recipe in the future.)

P.S.  Don't toss the pumpkin seeds - be sure to toast them so you can not only enjoy a tasty snack, but benefit from the nutrients as well!

Worth Contemplating

"Where words fail, music speaks."
- WJTL Radio Station

Quilting Away!

This winter weather is the perfect weather for stitching some quick and easy quilts!

First, a small lap quilt in subtle shades: 

Then, a very simple design showcasing some fabulous Amy Butler fabrics:

Next project:  another simple pattern out of this fun, whimsy fabric:

Still not sure how I want to machine quilt these quilt tops, so I'll fold them away until the inspiration hits!  :)

Welcome February!