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Hello 2022 and a Tiramisu Recipe

Hello 2022 and a Tiramisu Recipe

It’s a new year, so let’s get it off to a good start by writing again. Truthfully, I’ve gotten out of my groove for some time. Covid hasn’t helped things, nor has farming and raising 8 chickens for the past year.

My niece Michelle and her boyfriend Nitin

I’ve loved being in my garden. It has brought me peace and a great deal of exercise which I love. For a 50 something lady, I’m doing pretty good health wise. About 80% of my family got Covid during the holidays. That includes my husband, whom I live with. It hasn’t been easy staying away from him since he works from home and has for the past almost two years. We get along great, but not having time to myself to write has been an issue. 

My Sister Julie, Me, Sister Susan and Brother Rick on Christmas Eve

I also gave up my gym membership two years ago and that’s where I wrote each and every blog post. I would order a beer and an appetizer after a workout and get to writing. I miss that space, but am happy to spend more time in my garden and with my chickens.

My “girlfriends” Babe, Arthur, Mabel, Burtha, Mary Kate, Caramel Corn, Dolly and Bee Bee have been a huge blessing in my life. They bring me joy each and every day. I spend time talking to them, feeding them, cuddling them and driving to local grocery stores to pick up fresh greens and almost spoiled fruit and veggies. If the chickens aren’t interested in celery, or peppers, or whatever, I compost it. Nothing gets wasted here. Sometimes the tomatoes or corn are good enough to eat for us. In which case, it becomes a bit of work and a time commitment for me to separate everything, refrigerate it and feed it or compost it, etc… I love to juice celery, turmeric, beets, ginger, carrots, apples, kale and spinach for Ken and me and then give the pulp to the chickens. They basically get to have any leftovers that we can’t eat. Spoiled girls for sure.

Back to Covid. Right now the Delta and Omicron variants are here in the Bay Area. No one knew they were ill on Christmas eve. Maybe they were asymptomatic, but it was a superpreader event like no other. So far, everyone has survived. Everyone was vaccinated. Not all of us were boosted, which means their cases will be more severe.

I listen to podcasts at night when I can’t sleep and one of them is from Vincent Racaniello called MicrobeTV. He is known as the Earth’s Virology Professor and he has guests that chat with him and answer questions. It is very interesting to me. Probably not something I should be listening to in the middle of the night, but whatever. I learn a lot about Covid-19 and what’s going on.

Sometimes I listen to the Live Twitter feed of theCovid-19:Updates for the US. My favorite is listening to Governor Murphy in New Jersey who speaks every Monday or Wednesday about the numbers of deaths, whether schools are open, stories about the people who have passed away, etc… Last year, I listened to Governor Cuomo in New York, but he has since lost his job. I love learning. It’s a passion of mine.

I haven’t baked as much recently. My friend Marie and I got together last October and baked tiramisu together. I have a few recipes that I use and I promised her that I would post the recipe. I know. I’m a little late. Oh well…

 Ohh. And I’ve been quilting too. I also attended a 5th birthday party for a special little girl in my life. The BEST day ever. I’ve made marajuana pound cake, apple cake with cannabis leaves which is GREAT for sleep, and cannabis butter from plants I grew last summer. Recipe coming soon.

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Billie’s 5th Birthday at a park in Walnut Creek

I attended a Holiday concert with Blackhawk Chorus that my son Andrew and good friend Denise Clark performed in which was a blast. 

From the Back left Sue, Nintin, Laura, Curtis, Andrew, Dan, Second row: Hanson, Michelle, Shannon, Nancy, and Terri Ann. And Me in front
Blueberry Pie

I spent Christmas day with my 2 boys, my hubby, my older sister Susan and my dad Ron which was unexpected, but so much fun. We made a ham, scalloped potatoes au gratin, and a blueberry pie with a heart shaped crust and Marion Berry ice cream.

My Daddio and Me with our #Smythfamilyfarmwc hats from my cute husband Ken
Here are the four of us on Christmas Day . Starting in Back: My Husband Ken , son Andrew. Second row: Son Curtis and Me
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Back to the recipe.

Tiramisu Recipe

You can purchase 30 small Savoiardi cookies instead of making ladyfingers. Or make a Chiffon Cake and use that instead.

Lady Fingers: 

Preheat oven to 350 degrees F.

 Butter a 12X16 inch baking tray. Line with Parchment paper and brush again with butter.

In a mixing bowl, whip the egg yolks with ¼ C sugar until ribbon stage and light in color. Reserve. In another mixing bowl, whip the egg whites to soft peaks. Slowly add the remaining ¼ C sugar and continue to whip to medium peaks. Sift the flour again. With a rubber spatula, fold half of the flour mixture into the yolk mixture.. Fold in ½ of the egg whites. Then fold in ½ of the remaining flour mixture. Lastly, fold in the remaining ½ egg white mixture. Pour the batter into the prepared baking dish, and with an offset spatula, carefully spread the batter evenly. Bake for 12-15 minutes until done and golden in color. Remove from the oven and allow to cool to room temperature. This can be made up to two weeks in advance, wrapped in plastic wrap and foil and stored in the freezer. 

Mascarpone Cream:

Ingredients: 

6 Egg Yolks

6 Egg Whites

1 C Sugar

¼ C Marsala

¼ C Italian Brandy

2 Lbs mascarpone cheese

2 sheets gelatin or 2 Oz unflavored Knox gelatin

¼ C cold water

2 ½ C Heavy Cream

Espresso Syrup:

1 C hot espresso or use 1 T dry espresso powder with water

3 T brown sugar

1 T sugar

1 teas lemon juice

1 teas vanilla extract

¼ C Kahlua

½ C grated Bittersweet chocolate (preferably Guittard or Ghirardelli) 

½ C Cocoa Powder Dutch Processed

Mascarpone Cream:

Directions

In a medium bowl, whisk together the egg yolks and sugar. Add the Marsala and brandy. Place over a ban marie/double boiler and cook until mixture reaches 160 degrees F. Continue to cook mixture for another 5 minutes, until the mixture resembles a thick paste,( called sabayon). Remove from the double boiler and cool mixture over an ice bath or until room temperature. Whip the mascarpone cheese to soft peaks. Fold the cooled sabayon into the mascarpone until well incorporated. Place gelatin sheets in ¼ C cold water. After 5 minutes, pour mixture into a small pot and melt on medium heat. Cool. Fold melted gelatin into mascarpone sabayon mixture. Beat the egg whites to stiff peaks. Fold egg whites into mascarpone mixture ¼ at a time. Place heavy Cream in a cold bowl and mix until whipped or “chantilly” stage.Fold into sabayon mixture.Mixture should be smooth and light. Use as layers in the tiramisu or as needed. Can be made up to four hours ahead.

Espresso Syrup:

Brew fresh espresso. (or go to Peet’s Coffee or Starbucks and buy 1 Cup). To one cup of espresso, add the brown sugar, sugar, lemon juice and vanilla extract. Stir until dissolved.

Assembly of Tiramisu:

Divide the sheet of ladyfingers into 2 (8X10Inch) sheets. Divide espresso syrup into 2 portions. Divide the mascarpone cream into 3 portions. To assemble, spread the first portion of the mascarpone cream at the bottom of a deep (8X10-inch) deep dish topped with 1 sheet of ladyfingers. (Or for fun use wine goblets) Pour one portion of espresso syrup on to the layer of ladyfingers until soaked using a brush. Repeat process. Sprinkle grated chocolate and cocoa powder on top of mascarpone. Lastly, top with remaining mascarpone cream, and cover with grated chocolate. Cover pan and refrigerate at least 2 hours before serving.

Note: If not serving right away, keep in freezer wrapped tight with plastic wrap and foil. (I’ve kept mine in freezer up to 3 months!) When ready to serve, transfer to fridge to defrost or take out of freezer and leave on the counter to defrost.Then top with whipped cream and chopped chocolate and a sprinkling of cocoa powder when serving.

Recipe was developed by combining Sullivan’s Sweets and Savories cookbook, Diablo Valley College’s Pastry Baking class tiramisu recipe, Food Network’s Barefoot Contessa and celebrity Italian chef Mario Batali’s recipe. You can double or triple the recipe to make a large amount to share with friends and family. 

I had to stop and take a break to bring treats to my chickens “girlfriends.” Ken stopped by Lunardy’s on his way home from soccer and picked up a box of sprouts, broccoli, butternut squash and seeds, spinach, carrot tops, celery and lettuce. They were thrilled. Brought out the garbages, transferred the laundry to the dryer, texted a few friends, replied to Instagram posts and here I am.

And it goes without saying that we miss my Mother in Law Nilda Smyth who died last October a week before she turned 90. We love you Grandma Nilda.

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Me and my husband Ken Christmas 2021

Happy New Year everyone and hope to be writing again soon.

Teri

 

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Using Our Victory Garden to Deal With Sadness During Covid and an Ahi Tuna Poke Recipe

Using Our Victory Garden to Deal With Sadness During Covid and an Ahi Tuna Poke Recipe

Spent the morning planting herbs. Last week, I went to Sloat Nursery and bought basil, parsley, cilantro, marjoram and kale. My girlfriend Marie gave me a generous gift card for my birthday. I also bought seeds for my Fall vegetable garden. Tending my garden helps me cope with the challenging times Covid brings. Also sharing my favorite Sesame Ahi Tuna Poke

I’ve really taken the Victory Garden thing seriously this year. Because of Covid and the possibility of a food shortage, I planted seeds in March. I am growing 3 types of zucchini, 3 types of pumpkins, strawberries, lettuce, kale, peas, beans, chard, several tomato plants, several corn varieties, cucumber, sunflowers, fennel, cantaloupe, butternut squash, acorn squash, and more. It brings me joy to share these organic crops with the neighbors and our family.

 

I’m harvesting peaches now. I should be canning them instead of writing, but I’ve put my blog on hold for way too long. Last month we picked loads of Santa Rosa plums from our backyard tree. Besides sharing with neighbors, I was baking crisps, jams and we ate plenty of fresh ripe plums and now peaches with our yogurt in the morning.

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Me, my Dad Ron and my sister Sue taken over 25 years ago

This has been a tough week. Thank goodness for my garden. I feel peace there and can work in the soil and feel my stress dissolve away. The first set of bad news came a week ago last Sunday. I received a call from the Veterans Home where my Father lives. He had a seizure and was taken to the emergency room at a hospital in Napa for tests. It was the worst day ever waiting for some kind of news. I wasn’t able to visit him because of Covid. All of the hospitals have strict visitation rules about keeping loved ones away. It is sad and hard knowing I couldn’t be with my Dad.

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Great day visiting my Dad Ron at the Veteran’s Home 8 years ago

Luckily, the cat scan was negative and his blood tests were normal. They released him back to the Veterans Home, but since he was away for more than 6 hours, they had to quarantine him. So he has been in the hospital across the street from his home all by himself. I talk to him regularly and he has had a fairly good attitude about his situation. He is feeling okay, but misses his home in memory care. He should be released back there this weekend if his Covid test comes back negative. Thank Goodness.

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Great time hanging out with my Dad Ron in the patio at the Veteran’s Home in Yountville 8 years ago

All in all, my Dad is well. He is a fall risk, so that is scary, but hopefully he will get stronger and regain his strength.

I cried talking to him today. This happens often, but today I was especially sad. He said I almost made him cry, and he never says that. I miss him and wish this pandemic would go away so we can go back to our normal lives and be with our aging parents.

 

The next bad news came last Sunday, a few days ago. Ken’s Mother Nilda fell and broke her ankle. She was visiting Ken’s brother Dan and fell going up a step. She has horrible knees and doesn’t get around very well. She is 89 years old and we are very concerned about her.

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Beautiful Mother in law Nilda at her aunts wedding

She had surgery on her ankle and will get a cast when the swelling goes down. She is still in the hospital at John Muir and we are not able to visit her. The family doesn’t want her put in a nursing home because people are dying in these homes from Covid. It’s a horrible time to need care. 

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My mother Nilda and her daughter Terri Ann visiting with us in her home in Rossmoor

So there is a plan to put a hospital bed in her family room when she is released and she will be cared for in her own home by Ken’s sister Terri Ann, his brother Dan and his wife Nancy who will temporarily live there with her. It’s a crazy idea and no one knows if things will work out. 

 

There are obvious things to worry about like blood clots, and pneumonia from being in bed too long, etc… It is a tough time. You can never prepare for losing a parent.

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Great day celebrating my son Curtis’ graduation at Monte Vista High School with my ex husband Eric, and his grand parents Elena and Robert 17 years ago

The last bit of sad news was hearing that my son Curtis’ grandfather Robert passed away last Friday. He was my ex Father in law. We are so sad to hear this and had heard he had a stroke a few weeks ago. My son wasn’t able to see him either before he died. It is hard to process these times. How can you grieve the pain? I work in my garden. I see the beauty in the plants and flowers. I pray for my family. I talk with my friends and I write. It’s times like these we need each other even more. We hold our spouse a little closer. We take one day at a time. We stay away from the news. We love those around us more than ever before.

 

There is more to do. I will be preparing food and helping out however I can. I hope life is treating you well.  For now, I will put the computer away and sit with my 16 year old kitty. My husband is done with his work for the day so we can hang out . Maybe we will play Scrabble and eat popcorn. Maybe we will start a puzzle. In any event, it is a good day and I’m thankful for the opportunity to share my thoughts with you. Ahi Tuna Recipe. 

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Enjoyed a Sesame Ahi Tuna Poke appetizer at Jessup Winery in Yountville California last Friday with friends

Sesame Ahi Tuna with Avocado

1 lb fresh Ahi tuna
1/2 jalapeno , 3 cloves garlic, 1 green onion, 2 shishito peppers, sauteed in canola oil
1 T soy sauce
1 T chopped fresh ginger
2 T Sesame oil
2 avocados cut in small chunks
Juice and zest 1/2 pink grapefruit
Juice 1 lime
Bunch of cilantro
1/2 t sesame chili oil
1/4 t kosher Salt
1/4 t Lemon pepper
White and black Sesame seeds to garnish
2/3 C Canola oil
1/2 package Won Ton wrappers fried in canola oil.
1 t finishing salt. Sea Salt, Himalayan salt or Fleur de sel
Cut 1 lb of fresh Ahi Tuna into bite sized chunks. Set aside.
In a blender add all other ingredients except avocado and mix until combined.
Pour dressing over raw tuna.
Heat up a frying pan with canola oil. Fry each won ton until crispy turning over after 1 minute. Place on a sheet pan lined with a paper towel. Sprinkle with sea salt while hot.
Cut up 2 large avocados into bite sized pieces and fold into tuna mixture. Alternatively, you can put the avocado on the bottom and the tuna on top if desired.
Serve into individual bowls and sprinkle with black and white sesame seeds.

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Heaven on a plate. Sesame Ahi Tuna Poke with crispy won ton wrappers and a chicken pot pie for a mid day lunch in our backyard

Feel free to follow me if you aren’t already. Thanks for taking the time to read my blog and I hope to see you again very soon.

 

 

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My First Poem

I loved you when 

 

I loved you when you were just a tiny human when your parents would drop you off at my house in your car seat

 

I loved you when you wanted to have sleepovers

 

I loved you when you decorated Christmas cookies with us

 

I loved you when you sang at the top of your lungs “Wannabee” by the Spice Girls a zillion times on the way to Disneyland

 

I loved you when I took you to choir lessons at St Isidore’s Church after school 

 

I loved you when I picked you up from grammar school and drove you to gymnastics practice with Andrew and Keri

 

I loved you when we gave you a birthday celebration with all of your friends and family at the gymnastic studio

 

I loved you when you wanted a yearbook and your dad wouldn’t buy you one

 

I loved you when you needed someone to sit by your side at the dentist 

 

I loved you when we made kitty blankets for the Tri Valley Animal Shelter

 

I loved you when I picked you up after school to volunteer for Children’s Hospital’s Family House to cook meals for the families of children that were ill

 

I loved you when the dozens of times we got lost and I didn’t have a GPS or written directions driving to a philanthropy and you were always patient with me

 

I loved you when you needed a hairdresser to comb out the tangles in your hair and give you a haircut

 

I loved you when at Christmas time, I gave you a beautifully painted pot from Mexico to plant your succulents in

 

I loved you when we spent hours shopping for the perfect dress for the many National Charity League events

 

I loved you when we made happy birthday and thank you cards for the senior citizens and we chatted for hours

I loved you when we volunteered at the Ice Cream Social and you met the 100 year old man who wanted two scoops of ice cream instead of one

 

I loved you when I brought you to Kaiser Hospital and made sure you were up to date on your immunizations and made sure you had adequate birth control

 

I loved you when Iron Horse Middle School called me because they couldn’t reach your dad. They told me you fell while playing on the monkey bars. I drove you to Kaiser where we learned you broke your arm. You didn’t want to get out of the car, but finally did and needed surgery immediately

 

I loved you when we spent the day in Capitola and Santa Cruz buying shoes because your feet hurt

 

I loved you when I had Emily at the Livorna Swim Club teach you how to swim

 

I loved you when we made macaroni and cheese with your girlfriend in my kitchen

 

I loved you when I made you a quilt for your bed and months later it was burnt up in a fire

 

I loved you when we went to the movies together

 

I loved you when I picked you up from the San Ramon Library

 

I loved you when you got transferred to San Ramon Valley High

 

I loved you when you helped out Roxanne Stone the school secretary every morning at 7AM after your dad dropped you off 

 

I loved you when you got into Treble Clef and Concert Choir at San Ramon Valley High School

 

I loved you when you and Andrew would endlessly sing “Everywhere” by Michelle Branch in the back seat of the car

 

I loved you when you took off without me in San Diego while riding a scooter at a very young age

 

I loved you when we played in the butterfly garden at Marine World and when we let the parakeets stand on our heads while we fed them at the San Diego Zoo

 

I loved you when we played on the beach in Santa Cruz and went on the “Giant Dipper” roller coaster with my Dad and Andrew at the Boardwalk

 

I loved you when we sat in Berkeley at the coffee shop and you were inspired by and watched the homeless woman do her nails and wrote a book about it

 

I loved you when we volunteered for Habitat for Humanity in Bay Point painting houses

 

I loved you when we read books before bedtime and I would rock you on my lap and give you a special blanket to sleep with

 

I loved you when we played with and brushed the dogs and cats at TVAR

 

I loved you when we drove to Animal Rescue Foundation in Walnut Creek and you, Andrew and I picked out our dog Baxter after just going there for popcorn during Christmas break

 

I loved you when you were the only one who noticed I had been crying after my cat Woody died and you wanted to know if I was okay

 

I loved you when we ate peanut butter on apples for snack after school and you didn’t ever finish your drink

 

I loved you when we played with the kids at the Concord Child Care Center at the swimming pool and they hung all over you and you never wanted to volunteer there again

 

I loved you when you gave out baskets of food to the hungry at Monument Crisis Center during Thanksgiving

 

I loved you when I watched you and Andrew thrive in a summer drama program through Contra Costa Christian Theater acting in “High School Musical.” And you wanted to drop out, but didn’t

 

I loved you when you and your boyfriend Sean bought a kitten

 

I loved you when you graduated from High School around all of your family and friends

 

I loved you when you took on leadership roles in your Vista Oak NCL. Your graduation video was so inspiring that it is still used as a template for all upcoming seniors that need to write a speech

 

I loved you when you worked at the front counter at the Hospice Thrift Store 

I loved you when you went to Camp Concord in Lake Tahoe with your cousins Vince and Marie

 

I loved you when you married your cousin Vince at auntie Sue’s house in Belmont

 

I loved you when you cared for your cousin Kendall when she cried at night

 

I loved you when you danced with your Dad when he and Aly got married and you got a new Mom

 

I loved you when we spent hours at the beauty salons having our nails done

 

I loved you when Uncle Kenny took you to Oak Hill Park to take photos of you

 

I loved you when you liked auto shop and worked on cars

 

I loved you when you welcomed your baby sister into our family and loved her

 

I loved you when you fell in love with Darius and brought him to family events

 

I loved you when you began making YouTube tutorials on how to do skin care and make up

 

I loved you when you became famous on Twitter after helping a jobless man become employed

 

I loved you when you said you were married on Twitter even though you never shared it with me

 

I loved you when you took me to the Facebook and Instagram Campus in Menlo Park and showed me where you worked

 

I loved you when we spent the day in Carmel chillin on the beach, going to art museums, chocolate shops and beer tasting after my foot surgery

 

I loved you when we toured Pixar Studios in Emeryville and how Pocahontas was your favorite princess

I loved you when you and Andrew would sing “Complicated” by Avril Lavigne at the top of your lungs while riding in the back seat of my car

I loved you when you wanted to be a part of my life and family

 

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Things To Do During Covid19 Crisis and a Chef’s Salad Recipe

Things To Do During Covid19 Crisis and a Chef’s Salad Recipe

Sitting here in my backyard watching my husband take a quick break to have lunch with me is a new reality. It’s nice to have a lunch buddy even if only for a short time. We have been in lock down for 6 or 7 weeks now since the Covid 19 breakout. My husband has been working from home in the spare bedroom taking conference calls from early in the morning until at least 5 or 6 Pm every weekday. I’m sure he has gained a bit of weight since I’m making him healthy lunches and dinners daily. We’ve only ordered out a few times: Kentucky Fried Chicken, Chipotle and Round Table Pizza were the few restaurants we chose to indulge in. 

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My husband Ken and our Kitty while working from home

Normally I would write my blog at the club I belong to so I can focus and not be interrupted. But that luxury has been taken away since the quarantine. Instead I get to look at my beautiful garden, the squirrels that munch on the  birdseed and the scrub jay that snacks on the peanuts I provide. They are constant company and happy little friends who are grateful for my presence and heavy hand with the snacks.

 

The days begin and end in much the same way as before, except I read and watch more news to keep informed on the latest on the virus. I haven’t worn make up much or gotten dressed up since we aren’t going anywhere. I really should do something about that.  We’ve been social distancing by staying home, not entertaining and only going out for walks or bike rides, and an occasional trip to the market. 

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Side view of back yard currently.

I have been spending time weeding, planting seeds and playing tug of war with the gophers. They made their way into my backyard raised bed a few weeks ago and my husband and I had to dig everything up, transplant all of my vegetables into temporary buckets, containers and my front raised bed. As soon as we accomplished this enormous task, the f@%^&*$king gophers got into my front yard raised bed! Now I’m hurrying to save those plants until the bed can be gopher proofed. It’s a huge chore and not easy, but I’ve been making the best of it.

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Raised garden bed in back that has had to be replanted because of gopher damage.

This year I’m growing lettuce, kale, collards, spinach, sweet peas, green beans, parsley, thyme, oregano, chives, onions, tomatoes, Swiss chard, rainbow chard, cucumber, pumpkins and squash. I love walking into my garden and  gathering fresh greens to make salads with.

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Lettuce and kale picked fresh from our home garden

Today I made a chef’s salad with leftover ham from Easter. My husband loves ranch dressing, so I made a fresh batch of that to dress our salad. Here’s the recipe in case you want to have a yummy healthy salad.

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Chefs Salad for two with fresh greens and herbs from the garden

Teri’s Chef’s Salad

 

Ingredients:

¾ head of Lettuce washed then torn to pieces

¼ C fresh organic Kale washed and sliced thin

2 pieces of bacon cooked crispy

2 hard boiled eggs

1 whole tomato seeded and cut up into bite sized pieces

2 slices of cheddar cheese cut into small chunks

2 slices of Monterey Jack cheese cut into small chunks

1 green onion sliced thin

1 T fresh Italian parsley chopped finely

Avocado (If you have one. We didn’t)

 

¼ C sour cream

¼ C mayonnaise

3 T Milk

1 T Hidden Valley Ranch dressing mix

 

Instructions:

In a large bowl, tear washed lettuce into bite size pieces. Add thinly sliced washed kale. Add chopped parsley and green onion. Set aside.

In a small bowl, mix sour cream, mayonnaise, milk and ranch dip mix. 

Pour dressing into the sides of the bowl around lettuce. Toss with your hands and divide between two pasta size bowls. Add ham, cheeses, sliced avocado, hard boiled eggs cut in half and seasoned with salt and pepper, tomato and a touch more salt and pepper.  Serve immediately. 

I’ve also started sewing again. It seems masks are essential and short of supply, so yesterday I took to making them myself. Here’s the pattern I found on YouTube. My first attempt didn’t turn out all that great since I misjudged the pattern and they came out way too small. It’s okay because I was able to share them with a family that has little ones. My girlfriend Marie is using this pattern

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Pediatric size masks hand made with love for some little ones

I will adapt the pattern and make it larger so these masks will fit adults.

Earth day was three days ago. Late to acknowledge but wanted to give a link to a recent post about cannabis when in Santa Cruz last year.

As you can see I’m keeping busy sewing, gardening and cooking for the ones I love. I’m in total awe of the nurses, doctors and first responders that are sacrificing their own lives to help the sick. I’m grateful for all the I have including my good health and hope everyone stays well.

Thank you for reading my blog and follow me if you aren’t already. Especially grateful for my WordPress family of readers and writers. What have you been doing while staying home? Would love to hear in the comment section below. Stay safe everyone.

 

 

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Health Scare and How I learned about the Covid19 Pandemic and a Multigrain Bread Recipe

Health Scare and How I learned about the Covid19 Pandemic and a Multigrain Bread Recipe

Today is the day. Today is the day I break my silence. I haven’t written for a few months. It’s been one thing after another that has gotten in the way of my writing. Let me explain. 

 

In mid December, my husband became ill with kidney stones and life changed. I spent sleepless nights worrying about him, driving him to ER rooms for xrays, pain medications,and fluids. Then they scheduled a surgery the same day to put in stents in his kidneys which led to his bladder shutting down the next day and another trip to the ER, this time in Oakland. The doctor immediately gave him a catheter which relieved the pressure from the blockage.

 

He needed a lithotripsy appointment which would blast the stone into smaller pieces so he could pass them. But that appointment couldn’t be scheduled because the office that does the procedure wasn’t open for two weeks during the Christmas holiday. My poor husband didn’t attend any holiday parties because he was embarrassed about having a catheter. You can’t blame him, but it made Christmas extra sad. Eventually after 5 days Ken removed the catheter himself after watching a YouTube video and from directions from his urologist. Ken could sleep better and had less pain after the catheter was removed.

 

More CT scans and a trip to Antioch Kaiser on a Sunday to get a sonogram on his kidney. This was our new life. Many phone appointments with his medical doctor, urologists but not his surgeon because he was off for the holiday break. Let me just say, don’t get sick during the holidays.

 

Finally, the Friday after the new year, the lithotripsy appointment was scheduled for January 8th at Kaiser Hospital in Oakland which is one of the few hospitals that provide this procedure in California. Later they got him an appointment sooner on January 7th since Ken had plans to travel for work in late January and we were begging his doctors.

 

A week later, Ken passed the stones at work while I was in Disneyland at a pre-planned trip with the family. A week or so later, he went back into the urologist to have the stents removed after more xrays to make sure the stones were passed. 

 

Let’s just say I have taken a new appreciation to having good health. We’ve always eaten well as I usually cook every night. Ken has had a family history with kidney problems and has had them in the past. We weren’t unfamiliar with this illness, but we never thought we would have to go through this.

 

As I said earlier, Ken had to travel to Texas in late January and was gone for most of February with the exception of two weekend visits. During this time, I spent a lot of time on Twitter following what was happening in Wuhan China. People were dying from the Covid 19 Global Pandemic in masses. Crematories were working 24/7 according to some. 

 

Around this same time, I found Macrovoices.com podcast on Twitter and began listening to Erik Townsend who would interview people about finance and macroeconomics. Listen to the January 30th, 962 Hot Topic #6: Covid Pandemic Update episode with Chris Martenson PHD from Peak Prosperity.com.

 

I learned about the asymptomatic transmission about people that can shed the virus without being detected which makes it hard to contain.These people test positive for the disease, but have no symptoms.

 

In any case, in the past few months I have been shopping and preparing for the worst. I bought a huge bag of flour (which is the way I usually buy flour), lots of eggs, extra milk, extra sugar, etc… I even bought dry milk, and dry eggs in case we can’t get these commodities.

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My seedlings getting thinned out and transplanted into larger cell packs. I’m growing tomatoes, cucumber, pumpkins, squash, beans, sweet peas, shallots, garlic, onions, and more

I’ve also spent hours and hours planting seeds for my vegetable garden knowing we could have a food shortage in the future. I listened to John Barry on Peakprosperity.com who wrote the book Author of “The Great Influenza.” He also writes a survival blog and that has inspired me to get prepared for the worst.

 

I bought a generator in case we lose our electricity so we can charge our cell phones and keep our food cold. I’ve been making bread to feed my family since it is something that I can do to keep my family healthy. I use bread flour, whole wheat flour, spelt, flax meal, rye flour, oats and sunflower seeds to make a loaf of bread and will share the recipe later.

 

The new normal is we are on lockdown here in the East Bay Area of California and we don’t know how long it will last. We don’t have a vaccination yet, and we do not have immunity to this disease. We don’t have pharmaceuticals that are effective in treatment. We are told to wear masks if we are out in public and to wash our hands often. Most restaurants and stores are closed. Only essential businesses are open like grocery stores and hardware stores. Most people are working from home and schools are closed. 

 

I have been scared that my parents will get sick since they are older and have compromised immune systems. My father lives in a skilled nursing facility which is at risk since these diseases spread easily there. We haven’t been able to visit him recently, but we can call him to check in.

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Here I am with my dad when I last saw him on Jan 18th.

 

My mother’s immune system has been compromised for 6 years because she was diagnosed with a rare blood disease. It’s scary for all of us since if my parents do get the Covid 19, we won’t be able to be with them at the hospital and they could die alone. 

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Here I am with my Mom in front of my favorite tulip tree in our yard. Photo taken several years ago.

So today is the day I’ve decided to speak out about my life these last few months. I’m grateful my husband is better and my kids are healthy.  I hope all of you stay safe. 

Here is my Multigrain Bread recipe for you. This recipe makes 2 loaves.

Multigrain Bread

Ingredients:

½ C Rolled Oats plus more for top of loaves

1 ⅓ C Cooked Wheat Berries

½ C Flax Meal

1 C Soaked Bulgar Wheat

2 ¾ C Whole Wheat Flour

2 ½ C Bread Flour or All Purpose Flour

1 C Rye Flour

2 Tablespoons Kosher Salt

 

2 pkg Active Dry Yeast

½ C warm water

2 teas honey

 

6 T Softened Butter

1 ¼ C plus 2 T Warm Water

3 T Honey

1 T Molasses

½ C Guinness Beer or beer of your choice room temperature

1 Egg white plus 1 teas water mixed to brush on loaves before baking

⅓ C Sunflower Seeds plus more for top of loaves

 

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Crumb of my multigrain loaf perfect with butter and apricot jam.

Instructions:

Measure out all dry ingredients (Oats, flax meal, whole wheat flour, Bread flour, Rye flour, and Kosher Salt) into an extra large mixing bowl. Set aside.

 

Cook Wheat berries as directed on package. Cool.

 

Soak Bulgar wheat in 1 Cup warm water (drain)

 

Mix ½ C warm water (NOT hot) with honey and 2 packages of Active Dry Yeast and mix until dissolved. Will get bubbly.

 

In a large measuring cup, measure out 1 ½ warm water, honey, and beer together.

 

Add cooked wheat berries, soaked Bulgar and yeast mixture to a large bowl with dry ingredients. Can use a large stand mixer with dough hook instead.

 

Add wet ingredients to dry ingredients slowly adding softened butter in as well.Add sunflower seeds and knead or process on mixer for a few minutes. Let rest for 10 minutes. 

Continue to mix or knead for an additional 10 minutes adding extra All Purpose Flour if dough is too sticky.

Place dough into a large buttered bowl covered in plastic wrap and let rest for 1 ½ hours in a warm place. 

Cut dough in half, roll into two rectangles, then fold over and place into two buttered loaf pans.

 

Brush with egg white and water. Sprinkle oats and sunflower seeds on top of loaves.

 

Let rise again for 1 hour.

 

Preheat oven to 450 degrees. Reduce oven temperature to 400 degrees and bake loaves in center of the oven for 45 minutes to one hour or until golden brown. 

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Multigrain Loaf

Serve warm with butter and apricot jam.

Enjoy!

 

 

Thanks for reading my blog. Please leave a comment below if you have any questions or have something to share. 

 

 

 

 

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Family plus Wine, a Surplus of Stone Fruit and Apple Crumb Pie Recipe

Family plus Wine, a Surplus of Stone Fruit and Apple Crumb Pie Recipe

Being a writer has its challenges, especially for someone like me. Just finding the time to sit and write is tough, since I’d rather be out and about drinking wine and eating apple pie with family and friends. So you can imagine that I am behind on my blogging. Insert open mouth emoji here. But for today, I will cut myself some slack and reflect on my birthday lunch with my niece Marie at Wente Vineyards from last July. 

#MAKETIME with your family. Especially your niece

Me and my niece Marie in the new wine bar at Wente Family Estates

Not only am I behind on writing, but I’m behind on my quilting.  Baby Luna our newest great niece, is already 3 months old and I’ve barely begun piecing material together. Luckily, it has been hot and babies don’t need too many quilts this time of year.

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Congratulations Ben and Hajara! Baby Luna is precious

I’ve also needed to spend time in my garden clearing out dead plants. We had huge sprinkler problems when we were away in July and lost quite a bit of our annuals and perennials. In addition to that, many of my 20 tomato plants that I planted in March are in need of harvesting. I try to pick them biweekly at least, and then of course you have to cook with them, preserve them in jars, or freeze them before they go bad.

And lately we have been quite the entertainers, having guests over for dinner multiple nights of the week. Made ricotta and spinach ravioilis inspired by our Tuscany trip. It’s never boring at the Smyth house that’s for sure. 

 

Also there’s the huge crates of European plums that Andy from Andy’s Orchard gave me a week ago to make jam with. I have Reine des Mirabelles and Green Gage (Reine Claude) which are tricky to make jam with. (Another blog to write!) Yesterday, our friends The Roth’s blessed us with a huge box of Gravenstein apples which I can’t wait to process into sauce, pies and cakes. It’s exciting to think of all the goodies that should be coming out of my kitchen right now. It’s just that all these activities take time and energy and I don’t have a live in sous chef these days. My husband would rather be watching soccer games in his free time.

 

And then there’s training for walking The Camino de Santiago in Spain which I need to be in shape for in October. How can a girl choose which activity to get involved with first? I’m super ecstatic right now because my girlfriend Sandra who wanted to meet in an hour, just cancelled and rescheduled for tomorrow. Yeah! More time to write and my husband won’t be home until after his soccer practice around 9:30PM. A bonus…

 

Back to the birthday lunch story. A few months ago, my sister’s daughter Marie invited me to have lunch with her where she works at the newly renovated Wente Winery Restaurant called “Vineyard Table” in Livermore. The veranda dining room is elegant and perfect for a lunch date in the country. Make sure you check the hours before driving there because the restaurant is closed on concert days. Yes! They have summer concerts and lots of wine tasting. 

 

If you’ve never been to Wente, it’s quite the Farm to Table experience serving only the best wines for a delicate palate. Marie and I met there for lunch at the Arroyo Road property and were brought Wente’s classic small lot Brut to celebrate the occasion. We were immediately put in the right mood to have a good time as we always do when we get together. She is so sweet and generous offering to take me to lunch at this spectacular oasis.

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My gorgeous niece Marie, Wente Brut and roasted olives with mozarella

I was excited to see the new menu and we started by ordering the roasted olives, my absolute favorite. Next came the Shrimp a la Plancha- caramelized onions, fresh tomatoes from the garden, chili sauce, shrimp scampi, green Goddess dressing with sourdough toast. We shared Diane’s Garden Bowl- Red quinoa, sunflower seeds and feta cheese atop a bed of fresh greens with a balsamic vinaigrette. We were stuffed, but somehow scarfed down the warm salted caramel laden plate, chocolate ganache tart in pastry, seasonal raspberries, and sliced strawberries with dulce whipped cream. This dessert is perfect way to end any meal. We would have ordered espresso, but Marie was on her lunch hour and needed to make some calls.

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#MAKETIME Amy Hoopes holding flowers from my garden and my niece Marie in the newly refurbished Veranda room at Vineyard Table Restaurant at Wente in Livermore.

It was a treat to be greeted by the President of Wente Family Estates Amy Hoopes who stopped by our table to let me know how valuable Marie was to their company. Sadly enough, Marie has since moved on to a better opportunity, but will always cherish her Wente family.

After our fabulous lunch, we had a tour of the whimsical half acre garden previously an old cabernet franc vineyard. For the past 20 years, Master Gardener Diane Dovholuk has been amending the soil and composting with kitchen scraps and green waste from Chef Josh’s restaurant just steps away. They were growing heirloom tomatoes, peppers, corn, zinnias, marigolds, sunflowers, hollyhocks, grapes of course and much more.

 

The highlight for me was getting a glimpse of the rattle snake that they were transferring to another part of the property in a huge Rubbermaid garbage can by way of a small truck. They found him in a corner of one of the wine cellars trying to stay cool. 

 

I’m fortunate to have Marie in my life. My niece loves food, beer and wine almost as much as I do, possibly more. And I’m not complaining about the precious stone fruit and apples that I’ve been gifted. Everyone has to manage their time and I need to be more patient with myself. We are already in mid September, the weather is changing and life goes on. Trip to Spain blog here.

 

Thanks for spending this time with me and reading my foodie stories. Wente’s hashtag is #MAKETIME. How more relevant to today’s post can you get? Follow my blog for more adventures in food, travel and recipes.

Here’s the write up on the day Marie and I had in Healdsburg California together.

Ohhh! And here is my recipe for Apple Crumb Pie!

Apple Crumb Pie

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As you can see, I wasn’t 100 percent accurate on removing the apple skins for my Apple Crumb Pie. I’m okay with that

1 Pastry Recipe. See recipe for pie crust in previous blog post. Make this first and set dough in fridge for half an hour to rest while you slice apples.

 

 Ingredients for apple pie:

5 Cups of Gravenstein or Granny Smith Apples peeled and sliced into acidulated lemon water

1 Lemon juiced into a large bowl of water big enough to hold sliced apples

 

1/2 C Granulated Sugar 

1 t  ground Cinnamon

1 t  ground Ginger

½ t Maldon Salt

1 T Tapioca Flour

1 T Apple Cider Vinegar

4 T Unsalted Butter (to dot on top of apples before crumb topping is put on.)

 

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My ready to pop into the oven Cinnamon Gravenstein Apple Crump Pie

 

Crumb Topping

 

½ C Granulated Sugar

¾ C All Purpose Flour

½ C Cold Unsalted Butter cut into chunks

¼ t Maldon Salt

½ C Whole Almonds

1 t ground Cinnamon

1 t ground Ginger (or Cardamon is nice too)

 

Instructions:

Peel,pare and slice apples into a large bowl of lemon water.

 

Make crumb topping next. I put all ingredients sugar, flour chunks of cold butter, salt, almonds, cinnamon and ginger in a food processor. Pulse until mixture is mixed well and butter is incorporated into dry ingredients. (You can use a pastry cutter to cut the butter into sugar and flour and spices if you don’t have a food processor.) Set aside.

 

For the apples:

In a separate small bowl, combine the sugar, cinnamon, ginger, salt, tapioca flour. 

 

When apples are sliced take out of lemon water and dry on a clean kitchen towel. Put in a large dry bowl and sprinkle with apple cider vinegar. Then pour dry ingredients into sliced apples and stir.

 

Have pastry shell crimped and ready to go before you add apples and sugar mixture. (I always sprinkle a little granulated sugar on the prepared pastry before adding fruit. It helps the crust from getting soggy.) Pour sugared apples into unbaked prepared pie crust.

 

Sprinkle crumb topping onto apples dotted with the extra 4 T unsalted butter. Butter always makes everything taste better.

 

Preheat oven to 400 degrees. Place pie on a sheet pan in the center of the oven and bake for 45 min to an hour until apples look done and topping is a little brown. Cover with foil if the crust starts to brown too quickly. 

Yesterday I tried to hurry up the baking process by using the convection oven and turning temp down to 400 degrees. I think this just dries out the pie and it’s worth being late to the party and baking at normal 400 degree oven. Never rush a good thing.

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My half eaten Cinnamon Apple Crumb Pie

 

Serve alongside vanilla Ice cream of your choice. I like Kirkland brand sold at Costco. Caramel sauce can be a nice addition, especially during the Fall months.

 

Thanks again for reading my recipe. I’m grateful for the love and hope I’ve inspired you to bake something special.

 

 

Teri

 

 

 

  

 

 

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As Easy as One Two Tea in Healdsburg and a Buttermilk Chive Biscuit recipe

As Easy as One Two Tea in Healdsburg and a Buttermilk Chive Biscuit recipe

Spent the day with my niece Marie at one of my favorite places, Healdsburg, California. Today’s blog will be all about our fun day exploring, eating good food, drinking great wine, munching on chocolate treats and buying tea. After all, an aunt’s job is to spoil people on their birthday, right? And I will be spoiling you too by sharing my buttermilk chive biscuit recipe at the end of this blog.

To start things off right, we began our day by being introduced to Russian River Flowers just a few blocks from town. We learned that they provided flowers for the restaurant The Shed, which went out of business and only has a pop up store next door now. The flower arrangements on display were beautiful and provided me with a lot of inspiration. Gardening is a passion of mine and I spend a lot of time growing perennials and annuals so I can make my own gifts for family and friends. Russian River Flowers store can be rented for special occasions as well. So clever!  Marie and I enjoyed our time there, but were happy to move on to Banshee Wines.

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My niece Marie and me celebrating her birthday in Healdsburg

 

Marie was drawn to Banshee because there was a bar in Chico with the same name and she spent four happy years studying communications there. She enjoyed their Fog Line tasting menu which included a 2016 Sonoma Coast Chardonnay, and 2017 Pinot Noir, Grenache and a Russian River Cabernet Franc. They spoiled her with more tastings because she works at Wente Winery in Marketing. We thought the service could have been better since we waited for a bit to be acknowledged, but had a nice experience at their cozy location.

 

Next we were ready for lunch and opted for a burger and glasses of red wine at Journeyman Meat Company. They had salumi, cheeses, sandwiches, pizza and more, but this combination was perfect after an hour and a half long car ride.

 

Of course we had to stop for chocolate and tea at the Russian River Tea Company. I made sure I purchased some apricot tea for my mom for Mother’s Day, her favorite! They had confections like toffee and peanut butter cups from Healdsburg Toffee Company, Volo Chocolate Bars and teas of every kind. I make toffee candy every holiday and have for years in case you are interested in a good recipe.

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My niece Marie tasting chocolate at Russian River Tea

 

Next up, was JCB Tasting Salon. I was surprised to find this gem in Healdsburg, since I’ve written about JCB in Yountville. This place is extraordinary and not to be missed. We were taken back by the hospitality and attention not to mention their relaxing comfortable velvet booths they seat you in. Marie was swimming in sparkling flights and we had a great conversation.

 

Lingering around in Healdsburg for hours is not a problem when you can find a reservation open at Valette. We were trying to get a table at Single Thread Farm Restaurant, but one needs to plan in advance for that occasion. Someday, I will make it back there and maybe stay in one of their executive suites at their Inn. I’m dreaming I know.

Valette was just as fancy serving Marie a special birthday cocktail and a nice pasta dish for her hungry appetite. Next time I want to try the Chef Vallete’s “Trust me” Tasting Menu offering up to $15.00 per course and ordering a minimum of five courses which sounds interesting. Lastly, they surprised her with a “It’s Not a Snickers Bar” dessert made with cocoa nib tuile, peanut powder and Volo dark chocolate ganache. Bob Valette the owner even stopped by to join us for a brief chat.

 

Overall, I can’t imagine our day being any better during our visit to Healdsburg. And to think this was a spontaneous get together because we were thinking of each other at the same time! So if you happen to think of one of your relatives, give them a call and you could make an impromptu road trip like we did. It’s as easy as one, two tea!

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Me at journeyman Meats

 

Thanks again for reading my blog and subscribing so you get to read about my travels. Lots of good food places and wineries to choose from any day of the week. 

Here’s a Buttermilk Chive Recipe that is to die for.

Buttermilk Chive Biscuits

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Buttermilk chive biscuits served along side country gravy and fried chicken

Ingredients:

2 C. Unsifted Unbleached All Purpose Flour

2 ½ teas Baking Powder

½ teas Kosher Salt

½ teas Baking Soda

⅓ C cold Unsalted Butter Grated

¾ C Buttermilk or sour Milk (add 2 teaspoon vinegar or       lemon juice to Milk)

2 T Chopped Fresh Chives

Extra 3 T melted butter for brushing on biscuits

 

Directions:

Preheat oven to 450 degrees. 

Sift flour with the baking powder, baking soda and salt. 

Cut in the grated cold butter and chives until mixed well being careful to not over mix.

Stir in the buttermilk with a fork and pour onto plastic wrap or parchment paper and form a ball. Put plastic wrap on top of ball. Use a rolling pin to flatten out disk. Then lift plastic wrap and fold dough onto itself a few times creating layers in the dough flattening out with rolling pin. 

Roll out to ½ inch thickness. Using a round cutter, or a glass cut out small rounds and place in a pie dish with melted butter. Brush each biscuit with more melted butter. Bake for 12-15 minutes or until brown.

I cut them in half and spread them with more butter and some of my home made  apricot jam. 

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My buttermilk chive biscuits w butter and apricot jam

Enjoy!

 

 

Happy Father’s Day to you and I hope you are celebrating the great men in your life this weekend.

 

Cheers,

Teri

 

 

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Forks and Corks at Chez Panisse and Strawberry Pie Recipe

Forks and Corks at Chez Panisse and Strawberry Pie Recipe

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Me and my son Andrew at Chez Panisse in Berkeley

Had the best lunch today with my son Andrew in Berkeley. We ate at the #ChezPanisse Café, Alice Waters’ farm to table restaurant, open since 1980. It’s commonly referred as one of the best restaurants in the country. We visited The Local Butcher Shop which is where many of local chefs like Alice purchase their protein. Then we went to see the inspiring organic and sustainable Edible Schoolyard garden located at King Middle School a few blocks from the famous Chez Panisse Restaurant. At the end of this post you will find my strawberry pie recipe if you hang around long enough.

I was fortunate that my son had time to have a leisurely lunch with me. I decided to treat us both and give him (and me) the 5 star dining experience. Sometimes it’s nice to have one on one time to really appreciate your loved one. Andrew appreciates good healthy food more than most and today’s lunch was exceptional.

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Spring Flowers to brighten your day from my garden

I had been to Chez Panisse twice before when celebrating special occasions. The first visit was a dinner with my Mom Diane and my Step Dad Tom. They took my husband and I out for my birthday. The second time, I spoiled my friend Marie for her birthday and took her there for lunch. The attention to detail on every level is top notch. I’m speaking about the professional staff who greet you at the top of the stairs and graciously seat you. Of course, it’s best to have a reservation since it is very popular. Andrew and I were fortunate enough to get a table calling the day before. The atmosphere was delightful, people imbibing in a glass of wine (in my case) or beer (for Andrew) to go along with lunch to enhance the experience. Because you never feel pressured to eat quickly here and why not relax a little?

 

The menu is packed with seasonal fresh produce from local farms, fruit from orchards, ranches and the best fisheries that practice principles of sustainability. Chef Nathan Alderson is the Cafe’s culinary artist. Here is the menu we were presented when perfectly seated.

 

It’s actually a dream of mine to work at Chez Panisse. Still recovering from toe surgery, so I’m taking it easy these days. Easter is coming up and everyone is asking if I will host again. I’m not feeling 100% and I’m of the opinion that it’s okay to let others carry the burden of the holiday party once in a while. After all, I’ve been entertaining ever since Ken and I got married almost 30 years ago.

 

My Mother hosted Easter when the weather was good. For several years she had chickens and a bunny which the grandkids loved. And she has a picture perfect garden with a pond, big trees and a nice brick patio. But my mom hasn’t been well for about 5 or 6 years now and it’s not an option. I don’t like feeling pressured to host even though I love to cook and bake. I’m ready for the younger generation to step up and “take the reigns.’ After all, they have the young ones who like to hunt for eggs and like waiting for the Easter bunny. Luckily, my brother Rick and his wife Aly graciously offered to have Easter at their home. Hopefully, we can all be together this year.

 

So, enough of my ranting. Chez Panisse is a great Berkeley destination if you like good food. We were greeted at the top of the stairs with a beautiful flower arrangement with ranunculus, jasmine, and quince branches with gorgeous pink blossoms.

 

The lunch menu was full of seasonal vegetables like fennel, cauliflower, beets, carrots, parsnips and garden lettuces. We started with their fennel and citrus salad,  plate of rosemary olives, Spanish anchovies and parsnip-carrot soup with crème’ fraiche and chives. Delish.

 

Then I ordered the halibut with snap peas, spinach and Meyer lemon beurre blanc, and Andrew ordered the pork loin. After a bit, the waiter explained that they needed to substitute the pork with a roasted chicken breast, which was served with  roasted asparagus and shoestring potatoes. Andrew absolutely loved it. He said he could cry after taking the first bite. He said it was his second best meal of his life, the first being in Europe.

 

Later, the waiter brought us the coconut panna cotta with tangerine-passion fruit coulis and a cardamom cake with blood orange caramel and Chantilly cream on the house. Our generous waiter also gave me Mary Jo’s email who is the pastry chef at Chez Panisse. Of course I tried to look her up on Instagram immediately to follow her. And I will definitely be reaching out to her to see if she needs an assistant.

 

 

With full satisfied bellies, we walked into The Local Butcher shop and bought a pork chop so my son could finally get the pork he was looking forward to. This place had everything you could think of from chicken, sausages, deli meats, bacon, smoked ham hocks, hot dogs, pates, duck, turkey, rabbit, quail, varieties of lard, stocks and bone broth.

 

This butcher shop focuses on providing local proteins: Such as Wolfe Ranch in Vacaville, Devils Gulch in Marin County, Paine Farm in Sonoma, Farmer Joy in Petaluma, Tomales Bay Pastures in Marshall and many more. They offer sausage making classes, a poultry butcher class, a stock making class, duck confit classes and much more. I would check out their website for more information on dates and classes.

Next, Andrew and I we on to the Edible Schoolyard at King Middle School which I’ve heard so much about, a few blocks from Chez Panisse. Kids learn about gardening, cooking, composting, edible education programs, and the program is committed to forging a just, sustainable food system. We saw rows of organic kale, arugula, leeks, borage and much more.

 

 

“To spend time in an Edible Schoolyard is to realize how much more is going on here than teaching kids how to garden or cook. Kids begin to learn about food in all its dimensions – as an edible medium of culture, science, ecology, and even social justice. The Edible Schoolyard is an eloquent and practical answer to some of the most pressing questions facing us as a society.”

MICHAEL POLLAN Journalist and Author

Here the children learn about fungi, bacteria, and how food scraps become rich organic compost in six weeks. Andrew and I saw cuttings of fruit trees that had been grafted and placed into pots. Last year, I took a class last year on grafting trees and learned a lot. Unfortunately, my apple tree didn’t survive, but plenty of Alice Waters’ students trees were thriving. There was even a greenhouse with new plantings that the students grew from seeds.

 

I was impressed by the curriculum of pressing cider, learning about global warming, making kale pesto, the study of bees and pollinators, and the process of orienting kids into a kitchen and what happens there.

 

We even came across a friendly neighborhood cat who looked content supervising our visit. It was even more exciting to walk by a plant share kiosk in front of someone’s house. People leave extra plants that they don’t need and share them. I could place one of these stations in front of my house since I have many plants that reseed everywhere. They call it the “give and take garden” and I’m in love with the concept. After all, I started out gardening when my friends gave me cuttings of perennials from their gardens.

 

Overall, it was a fabulous day spending time with my son and exploring Berkeley. We loved Chez Panisse, The Local Butcher Shop, and The Edible Schoolyard. I hope you and your loved ones are getting out and trying something new. It’s exciting to be inspired by what’s going on in the community.

 

Are you inspired to cook when you see fresh produce at your market? What dish are you looking forward to making this Easter? I saw an adorable cake on Instagram by TheTipsyCakery that I could try making with my four year old niece Josie.

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Isn’t this the cutest cake by thetipsycakery? Found on Instagram

Please subscribe to my blog to get the latest posts. And thank you for reading. It means a lot. Happy Easter!

Here’s my recipe for Strawberry Pie

 

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My Autistic Super Hero and a Crunchy Granola Recipe

My Autistic Super Hero and a Crunchy Granola Recipe

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Ken and Andrew at Speaker Meeting for the Serra Center

Today I’m inspired to write about our families struggles with #Autism. Last week, my husband Ken and son Andrew spoke at the City of Fremont’s Youth and Family Services Bldg to support the Serra Center a non profit located in Union City. Ken’s cousin Leslie Mc Gary asked if they would speak to the community to bring #AutismAwareness since March is #IntellectualDisabilityMonth.

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Curtis and Andrew sitting together during special night out at Mua Restaurant celebrating Curtis’ 34th birthday

Let me start by saying that both my boys Curtis and Andrew are my everything. I’m very proud of the men they have become. This blog is about Andrew’s disability even though Curtis struggles with ADHD. They are both remarkable and have achieved a lot.

Andrew is particular has achieved unbelieveable feats in his 26 years and he’s like my super hero. He is a 4th degree Master of Taekwondo and currently teaches part time. He’s an Eagle Scout with the Boy Scouts of America which says a lot about his leadership skills. Andrew recently earned a Performing Arts Degree in music from St. Mary’s College in Moraga California, and occasionally sings as a Tenor at Swedenborgian Church in San Francisco.  But there are still struggles that get in his way on a daily basis, even though he has overcome a lot. He accepts himself and who he is and isn’t afraid to share his message about autism. He’s passionate about giving back and educating what he has learned throughout his life.

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Levels of Severity for Autism Spectrum Disorder

 

Here’s a little bit of back history to our story. When Andrew was three and a half he was diagnosed with Autism. At his check up he began swinging his socks in front of his face (called stemming). Dr. Randall Bergen his doctor suggested he might have pervasive development disorder, but because Andrew’s language was good he didn’t think so. Then two weeks later, I began to worry that Andrew had a hearing problem because he didn’t respond to my questions. It was that day that I decided to take him back to Kaiser and have him seen again. Our pediatrician referred us to a neurologist Dr. Candida Brown and to an audiologist. Dr. Brown did a variety of tests and Ken and I had to fill out  questionnaires. Andrew’s hearing was fine. He passed the test with flying colors.

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Levels describing Autism Disorder

 

We learned that Andrew barely fit the criteria for autism, his symptoms were mild and were more similar to Asperger’s but the doctor would give us the autism diagnosis so we could qualify for services. Eventually, we moved to the San Ramon Valley School District since Concord schools didn’t offer the services we needed. Andrew would need speech, since he repeated sayings over and over again (called echolalia). He would need to go to preschool that had teachers that were equipped to deal with kids on the autistic spectrum. At three and a half, he got on a little yellow bus every weekday morning to San Ramon where he attended Twin Creeks Elementary. It was so hard to see my little guy get on a bus and leave his mama. But I knew that Alyse his teacher and also a speech pathologist would help Andrew communicate better, and I got a well deserved break.

 

Andrew also had behavioral therapy services paid through the Regional Center which helped him with potty training and outbursts. You see, he had a difficult time transitioning from one activity to another and would have meltdowns. At four Andrew would go poop in his diaper/pants after walking up the tree in the backyard on the hill. The behaviorist taught him to go poop in the toilet, which helped tremendously. Regional Center also paid for a babysitter so Ken and I could get a night out. We were lucky that Andrew’s grandma Nilda wanted to watch him on Friday night’s and that money that we would have spent on a caregiver went into a special account for Andrew. For this we are eternally grateful because it saved our marriage.

 

Of course there is so much more to this story and you can access that if you want to read Ken’s book that he self published “Andrewtism- a Personal Transformation While Parenting an Autistic Child”. Ken wrote this when Andrew was fourteen, hoping to help other parents raise their kids on the spectrum. Or you could read my previous blog from a few years back.

During the talk last Tuesday Andrew sang Louie Armstrong’s “What a wonderful world” which surprised us all. He described his autism journey and how music influenced him. “He found his voice” he said and even wrote about his journey in his essay when applying to St. Mary’s College. Many of the guests that attended the meeting thanked Andrew and Ken for sharing their story. Ken spoke about how raising a son with autism changed him, but he wouldn’t have it any other way.

Andrew told stories about the bullies that he encountered, how he was mistakenly left at a swimming pool for hours unattended at the age of 8 by a neighbor, and how he survived his 1st degree black belt testing. He answered questions eloquently trying to stick to the hour allowed for the meeting.

Over the years Andrew has collected Superman memorabilia, I think because it resonates with him. He has Superman posters, coffee mugs (although he only likes hot water), slippers and more. He and his old girlfriend Mary even dressed up like Clark Kent and Lois Lane one Halloween.

Leslie continues to share the thank you emails that she has received from many of the parents who related to and were inspired by our story.

An attendee named Renee commented “I am so intrigued by that young man, and he left me with so much positivity and information to help two of my nephews who also are on the autism spectrum.”

Here’s a YouTube Video of Andrew Smyth of one of Andrew’s vocal performances at St. Mary’s College a few years ago. And here is his singing the Star Spangled Banner at his Taekwondo studio where he works.

Side note: Andrew asked his long time friend Josh who is also afflicted with autism about his thoughts about living with Autism.  Here is what Josh eloquently wrote:

“I guess, if it comes down to it, the most important thing I had to learn when dealing with being on the Spectrum is how to accept that I am still OK as person. I had to learn, and had to become confident, in that fact that I am who I am, and that if anyone should be happy with who I am, it should be myself. Autism (especially high functioning autism) is not a weakness, it is just an aspect of who I am. I am the one who decides how people define me, not my diagnosis.”
– Josh Downes

I guess I’m still trying to help Andrew in any way I can. I communicate with buisnesses like SAP on Linked In and Twitter that hire individuals with intellectual disabilities (or abilities) and I’m hoping he will get noticed. Maybe someone out there is interested in hearing us speak again. Ultimately, I know things will work out in the long run for Andrew and our family. Maybe it’s time for him to put on his super hero cape!

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Andrew Smyth and me his Mom after he obtained his 4th Degree Master’s Belt in Taekwondo

Thank you for reading my blog. It means the world to me. Commenting helps Google believe this is an actual legitimate site, so if you feel inclined, I would be ever so grateful.

Here is my recipe for Maple Nut Granola that my niece Keri has been asking for which you won’t want to live without. Serve with your favorite organic yogurt and berries. And if you like coffee, I wrote a blog on Kanen Coffee in Berkeley who so graciously repaired my espresso machine.

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Teri’s Maple Nut Granola: The most delicious granola you’ve ever eaten

Teri’s Maple Nut Granola

Ingredients:

3 Cups Organic Old-Fashioned Rolled Oats

1 C Shredded or Flaked Bakers Coconut

½ C Grapeseed, Canola or Avocado Oil

⅛ C Unprocessed Raw Honey

¼ C Maple Syrup

3 T Light Brown Sugar

1/2 C Raw Pumpkin Seeds (Shelled)

1/4 C Chopped Raw Walnuts

½ C Whole Toasted Almonds

1/2 t Penzey’s Ground Cinnamon

1/2 t Penzey’s Ground Ginger

1/2 t Penzey’s Ground Cloves

1 t Kosher Salt

 

½ C Dried Cherries

½ C Dried chopped Apricot

1/4 C Dried Cranberries

1/4C Candied Ginger Chopped

1/8 C Chia Seeds

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Yummy #granola

Instructions:

Preheat Oven to 250 degrees and place rack from oven in middle of oven. In a large mixing bowl put everything from the above list in the bowl, except dried fruit. Mix thoroughly.

 

Spread mixture onto two sheet pans lined with parchment paper or silpat baking mats. Bake until golden brown, stirring occasionally for about 25 minutes or more depending on your oven. Remove pans from oven and cool. Mix in dried fruit and chia seeds. Place in airtight container for 1 month or freeze. Makes  9 1/2 Cups

 

Here’s my latest trip during the Covid Crisis. We visited our friends in El Dorado Hills and went wine tasting in the Shenandoah Valley. It was a nice get away when we have been stuck at home for four months.

 

Thanks for stopping by and reading my blog. Be sure to subscribe and put your email in so you can receive more recipes and stories.

 

Teri

 

 

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Measurable Thrill in Oakland and a Blackberry Pie you Won’t Forget

Measurable Thrill in Oakland and a Blackberry Pie you Won’t Forget

Our family celebrated my son Curtis’ 34th birthday in the Berkeley Oakland area last month and we had a ton of fun. We ate and drank at Limewood, Mad Oak Bar, and at Mua Restaurant all evening long and truly enjoyed spending time together. It’s rare my husband and I get to take our boys Curtis and Andrew 27 out on a Friday night, so we took advantage of the opportunity. I’m hoping today’s blog will inspire you to check out Oakland and all it has to offer. Plus I will include my recipe for my home made Blackberry Pie.

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Our Hansome men Curtis and Andrew out celebrating Curtis’ 34th birthday at Limewood Bar Claremont Hotel Berkeley

 

I always do a ton of research before exploring a new area, yet trying to make reservations online isn’t my cup of tea. I never want to box myself into a time in case our plans change last minute. That’s why we started off at the Claremont Hotel and their Limewood Bar. Also Curtis didn’t wanted to miss the Warriors  game, so we were happy we could keep track of the score while eating dinner.

 

The Claremont is a special place because my husband and I stayed there on our wedding night over 29 years ago. It is a gorgeous historic place and I knew my boys would love experiencing the food and nightlife there.

 

My husband Ken was our designated driver so Curtis, and Andrew and I could enjoy ourselves and imbibe in fancy libations, but we first had to eat. We ordered the crispy Brussel sprouts made with fish sauce caramel, peanuts and cilantro, olives, ahi tuna with potato chips, the roasted chicken and lentils and their braised beef cheek in tagliatelle. The food was presented nicely and everything was delicious.

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Me and my number one son Curtis at Mua Restaurant checking out the art. My dad named him Montana since he was born on superbowl sunday 1985.

 

Andrew ordered a Guinness beer, Curtis had a cocktail and I had a glass of Cabernet. We asked the bartender where he suggested we go next and he recommended the Penthouse Bar Mad Oak. This place was very hip and popular. They had a rooftop bar that was packed with a fun crowd. They also had the Warriors basketball game showing on a large wall. We found a spot to sit at the roof top bar and enjoyed our drinks. Curtis had the vodka cocktail that was on special, while Andrew and I stuck with our beer and wine. We weren’t hungry yet, so we sat and talked and enjoyed the clear night and open air bar.

 

Next we went to Mua Restaurant not far from the last stop. We were lucky to find parking close by and an available table. We ordered more drinks, guacamole and chips, the half pound burger with fries, the “Mac n Cheese” made with butternut squash and cream and who knows what else. The night is a blurr and I can hardly remember much else. All I know is that we didn’t get home until 1:30 AM after dropping off our boys.

Mad Oak roof top Bar in Oakland

 

I can’t remember the last time we partied like this with our kids. It doesn’t happen on a regular basis, but we are excited to spend time with them, especially around their birthdays. I highly recommend spending the evening in Oakland and checking out the Limewood Restaurant and Bar, the Mad Oak Bar and Mua Restaurant.

 

Next you will find my favorite Blackberry Pie recipe. It’s the perfect dessert to go with your Valentine’s day dinner. It’s my husband’s favorite pie, so I had to have my friends over today and show them how to make it. We had a blast and you will too.

 

Be sure to share this blog with your family and friends on Twitter, Pinterest, Facebook or via email to a friend. And follow me for more fun recipes and travel posts.

 

Blackberry Filling for Pie

 Ingredients: 

6 Cups of Frozen Blackberries (3 bags of O Organics from Safeway or fresh if in season)

1 Cup granulated sugar

Juice and zest of 1 orange

½ t grated nutmeg

Pinch of Maldon Salt Flakes

 

¼ C Hanson’s Sonoma Organic Vodka Mandarin Flavored

2 T Cornstarch

 

3 T Tapioca Flour

3 T Unsalted Butter cut into chunks

 

1 whisked whole egg (used to brush on top of pastry)

 

1 T granulated sugar

1 T demerara sugar

 

Directions: 

Pour 6 Cups of blackberries into a heavy medium sized pot. Add sugar, nutmeg, orange juice and zest and salt and cook until bubbly.

Mix mandarin vodka and cornstarch in a small bowl and add to the pot of boiling blackberries. Cool.

Make pastry. Check out my previous post here: pastry recipe .

 

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This is Nancy’s blackberry pie. She chose to use fresh blackberries and bake them without cooking first. Looks so pretty

After mixture is cooled and pastry is rolled out and placed into pie dish, mix 3 T of Tapioca Flour into blackberries and pour into pastry lined pie dish. Dot with chunks of butter. Top with remaining rolled out pastry, crimp sides with your thumb and pointed finger to make a nice edge. Cut out a tiny whoel (I made a heart shape) in center of pie.

 

Brush with egg and sprinkle with both sugars.

 

Preheat oven to 400 degrees. Place filled blackberry pie onto a sheet pan and bake for 1 hour or so until crust is golden brown.

 

Let pie cool completely so that blackberries have time to gell and set. This is the hardest part. Serve at room temperature with vanilla ice cream.

Enjoy!

Teri:)

 

 

 

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