RSS

Tag Archives: family

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.

https://letsmakemudpies.wordpress.com
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
Http://letsmakemudpies,wordpress.com

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.

https://letsmakemudpies.wordpress.com
Me and my husband Ken Christmas 2021

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

Teri

 

Tags: , , , , , , , , , ,

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.

https://letsmakemudpies.wordpress.com

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.

www.letsmakemudpies.wordpress.com

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.

https://letsmakemudpies.wordpress.com

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.

https://letsmakemudpies.wordpress.com

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. 

www.letsmakemudpies.wordpress.com

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.

www.letsmakemudpies.wordpress.com

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. 

www.letsmakemudpies.wordpress.com

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.

https://letsmakemudpies.wordpress.com

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.

 

 

Tags: , , , , , , , , , ,

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

 

Tags: , , ,

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.

https://letsmakemudpies.wordpress.com

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.

https://letsmakemudpies.wordpress.com

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. 

www.letsmakemudpies.wordpress.com

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

 

www.letsmakemudpies.wordpress.com

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. 

https://letsmakemudpies.wordpress.com

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. 

 

 

 

 

Tags: , , , , , , ,

Praise the Lard. An Evening With Tamales

Praise the Lard. An Evening With Tamales

Ready to try making home made tamales? In today’s blog I will give you ingredients and instructions for making the best mole sauce for the best tamales you’ve ever tasted. I worked up the courage to make these a few weeks ago for my family. My husband had been traveling, so I knew having a nice home made meal would appeal to him. My mother introduced me to Cardenas the new Mexican specialty store and I was inspired. Here are my recipes for home made tamales with pork and mole sauce.

Mole Sauce for Tamales

https://letsmakemudpies.wordpress.com

All this Mole goodness made in my blender

Ingredients:

1 Bag Dried Pasilla peppers (about 6) Or whichever dried pepper you prefer

1 Bag Dried Ancho peppers (about 6)

Place these peppers in a dry Le Creuset pot to heat and release oils. Then soak in 2 Cups hot water for 15-30 minutes. Then add to blender with remaining ingredients.

¼ C Sesame seeds

¼ C Almonds

1 Plantain cut into chunks.

Heat these three above ingredients in a pot on the stove until caramelized. Then add to blender.

 

6 Prunes

1 Allspice

2 Cinnamon sticks

¼ C Peanuts

1 Tablespoon White vinegar

1 Tablespoon Dried oregano

½ C Beef broth, veggie broth or chicken broth

½ C brown sugar

4 ounces Mexican chocolate melted in microwave

1.5 C Herette Chocolate Hazelnut Porter or Guinness Beer. 

Add above ingredients to blender.

 

Take 6 tomatillos, 1 white onion, 4 garlic cloves, 

2 whole tomatoes, 1 green ancho chile and roast on a sheet pan for 20 minutes.

Put all ingredients into the blender and puree until smooth. Let mole cook in a Medium size pot on the stove for 1 hour or longer until flavors are combined. Set aside.

https://letsmakemudpies.wordpress.com

My Mole Negro made from scratch

Tamale filling :

Take pork leg or turkey and cook until done. I seared pork cutlets, then boiled them slowly with fresh chopped herbs oregano, thyme and parsley, a white onion, 1 celery stalk and 1 carrot covered in water until cooked through, about 1.5 hours. Remove from water and cool. Fry in peanut oil until the pork is caramelized. Set aside.

Buy a pre made tamale puree at a Mexican specialty store. I went to Cardenas in Concord California. Make sure it isn’t (pina) pineapple flavor! First big mistake.

Didn’t realize I had made pineapple flavor tamale until I tasted it for breakfast the next day with a couple of scrambled eggs. Just horrible! Too sweet and I had to throw the entire batch in the garbage. What a waste!

Tamale recipe:

2 Cups Manseca or masa harina

1 Cup Chicken or Vegetable Broth

1 teaspoon baking powder

⅔ c  Fat Works Leaf Lard melted

 

Instructions:

Put all ingredients in a large bowl and stir until combined.

 

8 Oz dried corn Husks (soak overnight in warm water)

 

Next, make sure if you make your own tamales, you check the expiration date on the masa. It’s called Maseca and my friend picked some up for me at the store since she had a few things to pick up. After I had made and assembled more tamales,and steamed them, I tasted them. The masa tasted weird. Now I am not a tamale expert, but these had a funky taste to them. After checking the expiration, I realized my friend had gotten an expired bag of Maseca. Sad face.

www.letsmakemudpies.wordpress.com

Here’s my Masa mixture for my Tamales.

In any case, my first try at this complicated meal ended twice in disaster. I’m not afraid to take the task again head on and make them again. 

If you fail, try again. Right? That is how we learn.

To assemble:

Take the soaked and dried corn husk and lay it on a cutting board or plate. Smear about 1/4 C masa mixture onto the husk which has the wider side on the bottom. Coat fried pork with mole sauce being generous. Take a tablespoon or two and drop onto masa mixture. Roll up carefully, being sure the sides of the masa meet to ensure they cook properly and they stay together while steaming. Fold larger end together and lay in a basket of boiling water making sure the water doesn’t cover the tamales. Fill basket and steam for one hour and 15 minutes on simmer making sure to refill pot of water as needed. Tamales are ready to be served!

Thank you to my Mexican friends Juanita and Silvia for giving me the courage to make these. I will give them a go again in the near future. Until then, go make something new. Give yourself time to research these Oaxacan customs and traditions and make tamales and mole for yourself and your family for the holidays. It is totally work the time and effort when you can present these yummy creations to your loved ones.

 

And thanks for letting me share my stories with you. 

 

Check out more of my previous blogs here. I’m going to make these shortbread cookies next with my apricot jam.

 

 

Tags: , , , , , , ,

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.

IMG_9291

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.

https://letsmakemudpies.wordpress.com

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 .

 

https://letsmakemudpies.wordpress.com

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:)

 

 

 

Tags: , , , , , , , , , , ,

Nice to Meat You Napa and a Corned Beef Recipe to die for

Nice to Meat You Napa and a Corned Beef Recipe to die for

Started off the Holiday season right this year with a trip to Napa on Thanksgiving day with my husband and our boys. We avoided the much dreaded week in the kitchen prepping, brining and baking. This day instead would be a day to remember for holidays to come leaving no messy kitchens behind.

https://letsmakemudpies.wordpress.com

My two boys Andrew and Curtis

It all started because I missed my boys. Curtis will be 34 in January and Andrew just turned 26. They don’t live at home anymore, so finding a day where we could all be together was key. And spending the day with them and my husband was just what I needed. They were excited about the idea and my husband was willing to be the designated driver, so we were good to go.

There was something seductive about running out to the wine country and avoiding the obligatory family get together. After all, we’ve only ever done this one other time about 11 years ago where we escaped to San Francisco for the day. Curtis attended Sonoma State at the time, and it seemed easier to pick him up from school and take him out for the day. We had a grand time at O’Reilly’s Holy Grail restaurant which has since closed its doors, unfortunately.

Our trip to Napa was even more exciting since we had never been to any of these hotels, restaurants, or bars. My husband forwarded me an email the week before about places that were open for business on Thanksgiving day. So I had a tentative plan in mind which we adhered to throughout the day.

https://letsmakemudpies.wordpress.com

Curtis’ Bloody Mary

We started off at the Meritage Resort and Spa grabbing a cocktail and a bite to eat at Crush Lounge. Curtis had a bloody mary (after all, it was only 11AM), I had a cosmo and Andrew enjoyed an aged scotch. We snacked on calamari, fish tacos and a burger and fries before engaging in a friendly game of bowling. Yes. You can believe it. It was hilarious seeing my kids and husband throw the ball down the lane after a drinkypoo. We settled on a Star Wars theme, all of us choosing a character. I was C3po, my son Curtis Luke Skywalker, Andrew- Chewy, and Ken Han Solo. We ended the game early because I was doing better than everyone. And let’s face it, you only have fun bowling when you are winning.   

Next stop was BANK Cafe and Bar at the Westin Verasa Napa. They were serving a fabulous meal for $85.00 per person at the La Toque Restaurant, but we weren’t ready for a huge sit down meal. We were just getting started… The bar offered small bites to share and just about anything else you would want from a full bar, but we settled on a licorice flavored sambuca liquor w a coffee bean for me, a Mr Goldsmith #2 cocktail for Curtis which involved Blue Ice Vodka, sage honey syrup, St. George Pear Liqueur, and lemon, and a glass of Cabernet by Faust Napa Valley for Andrew. Barely hungry, we ordered the hand chopped steak tartare with maldon salt on crostini. The flowers in the lobby were stunningly beautiful and I couldn’t help not taking a short video of them.

https://letsmakemudpies.wordpress.com

My son Andrew and me in front of Archer Hotel Napa

Onward and upwards to the Archer Hotel and Charlie Palmer’s Restaurant Steak Lounge, but first taking an elevator to the Sky & Vine Rooftop Bar. It was closed because of the holiday and rainy weather, but definitely worth checking out in the future. The atmosphere was hopping and the bartender gave us the royal treatment. I sat this one out, not needing another beverage, but the boys ordered cocktails. Curtis had the Napa 75 which was made with Hangar One Vodka, yuzuri, lemon verbena, and louis pommery while Andrew was made something special with whiskey, I can’t remember what. All I remember is that it had a foamy egg white thing on top and cute hearts adorning the top of the drink. I also learned how these bartenders taste each cocktail before giving to the customer. They use a straw to dip in the drink and take a taste to see if it is “just right.” Brilliant!

IMG_7998

Fabulous cocktails at Charlie Palmer’s Steak Lounge in Archer Hotel

Napkins Bar and Grill was where we ended up for our Thanksgiving meal. This restaurant was just down the street from the last bar, in fact we could have walked. But free parking was available along the street so we took advantage of that. Curtis ordered the signature citrus habanero wings and  a cocktail with fig as a garnish. I forgot to make a note of this one, but who really cares at this point? I was craving guacamole and chips, Ken had the smoked pork chop, and Andrew ate the Loaded Niman Ranch Burger with crispy onions. The place was lively and colorful and we were feeling good.

Lastly we read that Alba was going to have live music, so we voted to go to one last bar before heading back to the East Bay. We drove to the River Terrace Inn and sat at the bar. I honestly didn’t catch what the boys ordered, but I tried Crispin Hard Cider for the first time. It was cold and light, a perfect ending to my day in Napa. The live music was just “okay”, but we were happy to stay out and celebrate together just a little longer.

https://letsmakemudpies.wordpress.com

The four of us Smyth’s at the Meritage Resort

I can genuinely say that skipping out on the traditional family Thanksgiving was fun and adventurous. The four of us were able to connect on many levels, which wouldn’t have happened if we had stuck to the original plan of going to my sister’s with 15 other family members. There is something seriously attractive about spoiling your kids on a holiday like Thanksgiving. They wouldn’t mind me saying that they felt special and appreciated. Who could ask for more? Isn’t that what we are all looking for? Unconditional love and acceptance especially while sipping cocktails is what the holidays are all about.

And we still made it for dessert at my sister’s after all. We celebrated in the best way and were able to mingle with the folks and cousins while enjoying a Sara Lee frozen cherry cheesecake. Yep. That’s the dessert I contributed to the meal this year. It wasn’t all that bad either. Best of all, I came home to a clean kitchen. There’s something to be said for that.

Happy Holiday’s from my home to yours. And don’t be afraid to think outside the box next year and ditch the relatives for a change. It’s a fun gig once every 10 or 11 years and your kids will thank you.

Lastly, I served corned beef to my book club friends last week and they loved it so much that they asked for my recipe. I first made this dish when I was 21 years old. My grandmother Leone and I were shopping at the grocery store and when I chose a flank steak, she advised me I had the wrong piece of meat if I wanted to make corned beef. Luckily, she helped me pick out the correct package of meat. That day, we prepared that dish together and it was a huge success. My love of corned beef has grown ever since and I always think of my grandmother when making it.

My recipe has evolved over the years, as I have become a better cook. Here’s my latest recipe:

 

Best Corned Beef

Ingredients:

2 carrots peeled and left whole

2 stalks of celery and left whole

I white or yellow onion peeled and sliced in half

½ C fresh fennel

3 whole garlic cloves

½ t dried chili pepper

1 T fresh oregano leaves and stems

1 T fresh parsley leaves and stems

3 bay leaf

⅓ C pickling spice (plus packet from corned beef)

6 whole black peppercorns

6 dried shiitake mushrooms

1 small can Coke Zero

1 t worcestershire sauce

1 T mushroom dark soy sauce (found in Asian sect)

1 can or bottle of Stella beer or Guinness works well

2 C. Chicken Stock

11/2 C water

 

Mustard Brown Sugar Glaze

Dijon Mustard

Brown sugar

1 teas dry ground cloves

 

Directions:  

Put all ingredients except Glaze ingredients into a crock pot. Add package of corned beef with pickling spice packet. Put on high for 6 hours.

Right before company arrives, remove corned beef from crock pot and place in an oven safe dish. Preheat oven to 350 degrees. Strain the liquid into another large pot and toss out the cooked vegetables. Put the quartered cabbage into the pot and boil until soft. Remove cooked cabbage and serve along side corned beef. I also make mashed potatoes instead of the boring plain boiled ones.  I roast carrots, zuchinni, cauliflower and cremini mushrooms and serve as side dishes.

Corned Beef Glaze

Mix ½ C Dijon Mustard or regular yellow mustard, 3 T Brown Sugar, and 1 teas ground cloves in a small dish. Coat top of corned beef with sauce and bake in a preheated 350 degree oven for about 15-20 minutes. 

Or if you don’t have a crock pot, use a heavy stock pot Dutch Oven like Le Crueset, use this instead of crock pot. Bring to a boil on the stove, then bake at 325 degrees for 6 hours. Continue with topping instructions above.

If you enjoyed this blog, please comment below on somewhere you would like to visit. I’m needing a few good ideas for my upcoming adventures. Do you have a favorite get away vacation you would like to share with the readers? Please feel free to leave a comment.

And once again, thank you for taking the time to stay with me through my travels.  

Gratefully yours,

Teri:)

 

Tags: , , , , , , , , , , , , , ,

Eat, Pray, Love During this time of Thanksgiving

Eat, Pray, Love During this time of Thanksgiving

Here we are in November and Thanksgiving is almost upon us. Yet, there have been two devastating wildfires: #WoosleyFire in Southern California and Butte County #CampFire wildfires in Northern California that have kept everyone scrambling to get to safety. I’m sad for the families that have lost their homes and loved ones and pray they get the help they need.  It’s times like these that I’m extra grateful for my family.

 

I was lucky enough to spend Tuesday last week with my Mom, her husband Tom, and their renter Ana in St. Helena. I was happy to drive them to the wine country and show them around for a few nibbles and sips of wine. Ana, originally from Croatia has been working as a traveling nurse at a nearby hospital. She will only be here for a few months and wants to see as much as possible. My Mom and Tom and I were available to spoil her, and since it was her birthday we made the day extra special.

IMG_7630

Great day on patio of Trinchero Winery

 

First we drove to Trinchero Family Estates in St. Helena. The property is decked out with the finest rock walls, luxurious textiles and sprawling vineyards. The view from their patio where there is bocce ball and a huge copper fire pit is nothing short of breath taking. Of course, they served plenty of wine to Tom and Ana while we strolled the meticulous grounds.

IMG_7642

Mom and me at Trinchero Estate

Lunch came next at the famous Rutherford Grill down the street. If you like good food, and excellent service you won’t want to go anywhere else. Plenty of warm out of the oven focaccia with their fruity herbed olive oil, olives, peppers, roasted almonds and cheese is always ordered as a starter. I’m a huge fan of their French dip, but was a little disappointed when we learned they don’t serve a complimentary birthday dessert. I’m going to keep that in mind next time there is a birthday to celebrate and we are choosing a restaurant. 😦

Next was Grgich Hills where we were hoping Ana could chat with the Croatian family. Unfortunately they weren’t on the property 😦 so we moved on. The town of St. Helena was calling us and we didn’t want to miss out on spending as much time there as we could.

 

IMG_7687

My Mom found a cute linen shop where they embroider personalized items for purchase. My Mom and I come from a long line of seamstresses on the Portuguese side and she was mesmerized by this place. Of course we had to stop at WoodHouse Chocolate since we needed a little something sweet for the birthday girl. They had artful displays of chocolate turkeys and pumpkins to get us thinking of the upcoming Thanksgiving holiday. But a tried and true dark chocolate espresso truffle was all I needed to get on with the day. Tom bought Mom and Ana English toffee with almonds another favorite of mine. Here’s my recipe.

Our family journey ended with a stop at Lucy’s Bar at the Bardessono Restaurant in Yountville. I love sitting out in their heated fireside patio where we can enjoy another cocktail, or in my case a hot chocolate with whipped cream since I was driving. My guests loved every second of it and especially enjoyed walking through the town of Yountville and not forgetting to get a pastry at Bouchon. Being a food and travel blogger has been fun and rewarding and especially memorable having time with my Mom. She has been ill for the past five years, but is doing extremely well.

IMG_7670

During this Thanksgiving holiday, I’m especially grateful that my Mom and Tom are well enough to travel with me to places like St Helena and Yountville. I hope you are enjoying your loved ones too. I’m keeping those who have lost their homes and family members in the fires in my prayers. If you have it in your hearts to donate to the Disaster Relief efforts within the Red Cross, anything you can give is helpful. Or here is the latest article on ways to help. And thank you to @tylerflorence for feeding those in need. Here is a preview of his latest movie Uncrushable on last years’ wildfire in the Wine Country.

Thanks for reading my blog. I’m happy to share my recipes and excursions with you. Follow me by subscribing and you will automatically receive my next blog posts in your email.  

Well, it is almost Thanksgiving. I have so much to be grateful for. It is wonderful to spend time with friends and family on this joyous occasion. I first ate this recipe when I attended Thanksgiving at my sister Julie’s house @ 10 years ago. Her wonderful sister in law Mary Ann brought this dish to share and my family won’t ever be having another Thanksgiving holiday without it.
Your family will LOVE it too!

Sweet Potato Casserole

 

3 C. Mashed sweet potatoes( roast in oven for 1 hour@350 degrees or boil)

 

1/3 C. Brown sugar

1 teaspoon ground ginger

1 teaspoon cinnamon

1/4 teaspoon ground cloves

 

1/3 C. Skim milk

 

2 T. Margarine/ butter

 

1 tsp vanilla

 

½ tsp Kosher salt

 

2 egg whites (Whipped until frothy)

 

Topping

 

½ C. Packed brown sugar

 

¼ C flour

 

2 Tbsp chilled butter

 

1/3 C. Pecans chopped

1/2  teaspoon cinnamon

 

 Prepare by  whipping egg whites until stiff. Then take the first six ingredients and mix thoroughly in stand mixer. Fold egg whites into sweet potato mixture and spread evenly in a 13X9 glass dish.

Make the topping by putting all of the ingredients into a cuisinart and blend, or cut ingredients w a pastry blender by hand. Sprinkle topping over sweet potatoes evenly.

 

350 degrees for 30 min

Serves @ 6 people.

 

Teri

 

 

Tags: , , , , , , ,

The End of Summer Brings Inspiration in the Kitchen and Sadness in our Hearts

The End of Summer Brings Inspiration in the Kitchen and Sadness in our Hearts

Summer is coming to an end and so is my vegetable garden. I have been picking tomatoes, peppers, zucchini, cucumbers and herbs. It’s also an end of an era,  losing a member of our family. We had a very sad day yesterday saying goodbye to our family pet dog Baxter. Last week while my dog was pacing around my kitchen, I was inspired to make a pineapple pepper jelly so my peppers would not go to waste. Little did I know, our puppy wouldn’t be with us a week later. My heart is breaking writing this post, yet writing is cathartic and expressing myself is healthy. 

IMG_6677

This is my beautiful dog Baxter who lived with our family for twelve years and I will miss him dearly

I will never forget the day twelve years ago when my son Andrew and my niece Jasmine took a day trip to the Tony La Russa”s Rescue Foundation in Walnut Creek. It was Christmas break and the kids were off from school, so we were looking for a fun adventure. And back then, they had free coffee and free popcorn to munch on while looking at the animals. Arf was the perfect kind of field trip even if we weren’t looking to adopt a pet.

I remember seeing “Grand Master Flash which is what they called him” Baxter for the first time. He was cute, spunky and full of life. We asked to bring him in the larger room and he bounded around jumping on our laps and making the kids who were 12 and 13 years old at the time giggle. We had no idea we were going to fall in love immediately with this sweet little guy. I had to call my husband at work and make him come right over so we could adopt him, since the rules were that both of us had to sign the consent forms.

The kids were thrilled and couldn’t wait to buy him a leash, dog treats, a kennel and new dog toys. After all, we believed him to be about 4 years old already. Baxter adapted to our home quickly, even getting along with our two, 1 year old cats Charlie and Charcoal. He loved taking walks in the evenings smelling all the neighbors plants and lawns.

In his later years, he had back problems and couldn’t jump off the beds anymore so we bought him poufs and littered the house with them. Most recently, he suffered from doggie dementia and his hearing was compromised. He would yelp at night and we couldn’t tell if he was hurting or just scared, so we started leaving the lights on for him.

IMG_4632 (1)

 

Many days we would barely be able to walk and we would carry him outside to do his business. He even let me hold him in my arms for extended periods of time which was nice. For the past several months he has needed a special diet of seared steak, roasted chicken and cooked ground beef since he wouldn’t eat his dog food. That was fine since he was usually happy having whatever we were eating.

Today, we grieve. Tomorrow is a new day and hopefully my heart will feel less empty as time goes on. Until then, we have our memories.

IMG_6846

Here is the Pineapple Pepper Jelly recipe:

 

Ingredients:

4 cups Pineapple finely chopped

2 cups sweet mini red, yellow and orange peppers finely chopped

¼ c serrano peppers (seeded and finely chopped)

1 c white vinegar

5 C granulated sugar (divided)

6 oz (2 packages) Sure Jell

¼ C fresh lime juice

1 T lime zest

¼ c fresh finely chopped fresh ginger

1 T lemon verbena chopped

½ t butter

IMG_6672

Instructions:

I basically followed the Sure Jell directions for making quick and easy freezer jelly.

1 Prepare containers: rinse and clean jars and lids with boiling water and dry thoroughly by placing upside down on a cooling rack.

2 Prepare Pectin Mixture: gradually add 2 pkgs Sure-Jell and 1 cup sugar to fruit and pepper mixture. Stir in vinegar, lime juice, zest, lemon verbena and ginger.

3 Bring to a rolling boil over med to med high heat.Then add remaining sugar and bring to another boil. When at a high boil, put timer on for 2.5 minutes continuing to stir. Add butter at the end to help avoid foam.

4 Carefully pour jelly into clean sterilized jars. Wipe edges clean with paper towel and seal with warm lids. Let set on counter until cool. Freeze for up to 6 months.

IMG_6831

This jelly is served with cream cheese and crackers for an appetizer. It is also delicious served alongside a cheese platter and crisp baguette toasts. I’ve also made salad dressing with this delicious and beautiful jelly.

IMG_6677 (2)

Hope you find the inspiration to make jelly of your own. It’s really a fun project and my friends will benefit from something sweet when I stop by with some of this edible treat. And we grew many of these peppers.

www.letsmakemudpies.wordpress.com

Pineapple pepper jelly recipe

Thanks for reading this and I hope you will follow my blog for more fun recipes and entertaining blog posts.

And here is my latest Persimmon Bar recipe.

Teri

 

Tags: , , ,

Family Foodie Vacation and Art in Truckee

Family Foodie Vacation and Art in Truckee

IMG_5200

Spent my birthday weekend at my sister’s friends house in Truckee last weekend. It was a fun filled time hiking, sleeping in (my favorite), board games, barbecuing nice meals and checking out Northstar Resort and The Ritz-Carlton Resort. My sister Susan, her friend Lori, my husband Ken, my and niece Marie and nephew Vince were able to change around their work schedules so they could stay with us too. 

IMG_5192

IMG_5190
We hiked around Spooner lake with the two dogs and stayed nice and cool in the tall trees. The dogs loved getting in the lake while we watched for local birds like the white headed woodpecker, kestrels, steller’s jay, barn swallows and many others. Birding is one of my favorite hobbies and it’s fun to find new species when I travel.

IMG_5198

Marie bought me a “birthday” marion berry pie from Ikeda’s and it was scrumptious. She and my sister wanted to bake me a cake, but that’s a tall order to make a cake for a pastry chef. And we were all having so much fun playing outside and relaxing on their deck to bake in a hot kitchen.


The highlight of the trip was hanging out at the Northstar California Resort. They offer mountain biking, hiking, golf, Kids Adventure Camp, Mini Golf, and something called Kid Zone. There’s even a roller skating rink open during the summer for families that like that kind of thing. What we loved were the full body massages that were offered by Jackie at Tahoe Yoga and Wellness Center. This business gives yoga classes too, some of which I have attended.  Marie and I made appointments that morning and got right in. Now that’s the way to end a fun getaway weekend feeling all relaxed and pampered.

IMG_5288

Next we drove up the hill to explore lunch options at the Ritz Carlton Lake Tahoe. After all we were celebrating my birthday weekend and I’m always up for checking out 5 star hotels. This place was incredible inside and out. Very family oriented also, the outside seating at the Manzanita Restaurant included frisbees so kids could play in the nearby grass while waiting for their food. What a luxury to be able to have a conversation with your spouse and know your kids aren’t bored out of their mind. And they had a art show displaying famous artists inside the hotel. 

IMG_5284

The food was simple but delicious. The three of us shared the turkey club served warm with organic turkey, gruyère cheese, pecan-wood bacon, pickled onion, lettuce, tomato, and herb Mayonnaise. We also ordered the Mediterranean salad with loads of salty goat cheese, cherry tomatoes and nicely brined kalamata black olives.
It was exciting sitting outside when the rain started to come down in buckets. We were under a covered patio, so it was pleasant enough. We realized that anything can happen when you are in the mountains at high altitude. Taking time to visit with my niece and nephew on this vacation was priceless. We are so lucky to have family that lives in the Truckee area. Maybe next time our own kids will join us.

IMG_5220

Fennel, Chive and Heirloom Tomato Green Salad

 

Ingredients:

1 Head of Organic lettuce washed and torn to large bite sized pieces

1 carrot peeled and shredded

¼ bulb fennel sliced thinly (saving the dill like fronds to top for decoration)

2 T chives finely chopped (saving the florets for top to decorate)

1 C chopped red and yellow heirloom tomatoes from the garden

 

Directions:

Place greens in a large bowl. Sprinkle remaining veggies onto greens and toss saving dill fronds and chive florets for the top. Place salad plates in fridge earlier in the day. 

Serves 7
IMG_5221

Apricot White Balsamic Salad Dressing

 

Ingredients:

 

1 T Dijon Mustard

2 T Organic Blenheim Apricot Preserves

¼ C White Balsamic Vinegar (or Champagne Vinegar)

1 T grapeseed oil

1 t minced shallot

2 t minced garlic

1 T local honey

1 orange/lime/ or lemon freshly squeezed

½ C Extra Virgin Olive Oil

Salt and pepper to taste

 

Directions:

In a small saucepan, saute shallots and garlic in 1 T grapeseed oil on medium heat until soft and translucent. Add honey.

Place dijon mustard and apricot jam in a small to medium size bowl. Add sauteed shallots, garlic and honey. Add balsamic vinegar, citrus, salt and pepper and stir. Slowly incorporate olive oil in a steady stream while whisking. Set in fridge until ready to eat salad. Nothing worse than bruised and wilted lettuce, so don’t put dressing on until last minute and toss lightly after pouring dressing around edges of inside of the bowl. This way, all lettuce gets covered evenly.

Thanks for reading my blog today and make sure to sign up to get my future posts with recipes and recent foodie adventures.

 

 

Tags: , , , , ,

 
%d bloggers like this: