After a long winter and an odd spring, there is nothing like the arrival of strawberries to scream "Summer Is Here!"
I love these sweet red berries and when they arrive -- the real, picked-from-a-local-garden kind -- there is cause for celebration. I'd happily live on a diet of strawberry-based foods all season if I could. Alas, it's a short season and that wouldn't be too wise!
It hardly seems possible that we are in the last week of October. What on earth happened to summer? It seemed winter went on and on and now we're looking toward it again.
Life has been rather routine these days. I had a wonderful time with blogger Anno who came up to Lansing for lunch, enjoyed dinner with friends, went to a farewell dinner for a friend and had our WKAR retiree lunch. That, and an appointment with the Secretary of State's office to get my handicap permit and a long delayed skin check with the dermatologist (all is well), got me out of the house! Inside? I put up a few decorations (really cutting back this year) and have been prepping inventory for my upcoming sale.
I enjoyed a fun painting day with my friend Kate, starting on my England travel journal with a title page. I have a feeling that by the time I finish the whole book, I will have already returned to England or somewhere equally lovely. (And no plans are in the offing!)
Why do I like this recipe above all others? Basically, it's easy! I use a blender, not a food processor, so in other recipes, where you add the oil at the end, in this one you do it first and it gives enough liquid to move the basil and not clog the machine. And it's so good! I'll put a few recipe ideas below.
... Make something wonderful from them!
It's probably no secret to anyone who knows me well that for the most part I can take or leave chocolate. But I will never leave a lemon-anything untouched! So, when my friend Barb suggested a day making preserved lemons, followed by a lemon-themed lunch, how quickly do you think I answered "I'm in!"
I remember when I was working and how hectic spring used to be. I sometimes wonder how I managed to have much of a life while I still had a job. Oh wait, maybe I didn't manage all that well!
It seems as though my calendar has been more or less empty for so many months, I don't know what to do when something fills it up. I took a quick glance at an upcoming week. The doc. The dentist. Going with Rick to a retirement planning seminar. A birthday gathering for a dear friend turning 70.
The good thing about February is that we see signs that winter won't be forever here in Michigan. Yes, we will still get snow -- maybe even a lot of it. But then you have melting days where the temps are warmer and the snow begins to reveal the grass beneath. And, as we celebrated Christmas late, we did Valentine's Day late, too -- so only about a month till "official" spring. Time flies!
Sunday morning I awoke to 6 degrees F. Although it did warm up some later in the day, I knew from the time I got up that today would be a good day to bake.
Our Mistletoe Market was a great success, for both me and the other six vendors. I think we all came home energized, tired, and with new friendships, and you can't beat that!
I'd take a photo of the fruit flies but they're so darned small and so fast I can't even slap them down!
Back some time ago, I mentioned the delicious quiche I cobbled together from a couple of different recipes. So many were interested I promised to post what I did so here goes!
It's really good that I like to lick the batter bowl. Just one of the "real life" things happening in my world!
I decided that since I had all the ingredients I would make Carol's Lemon-Raspberry Muffins. It would be so nice to freeze them (well, most of them) and have them good to go to the cottage for Memorial Weekend. (Yes, I thought of making them with blueberries too, to go with the weekend color theme but I decided not to get that cute.)
Rick and I are fully vaccinated and so are our friends, Mark and Jan. So a celebration was in order, this time, inside!
I haven't cooked for anyone other than Rick in over a year and I didn't want kitchen angst that evening. I wanted to be able to enjoy the company of our friends from the minute they walked into the door until the moment they left. Here's how I avoided that.
The Day Before
The afternoon before our dinner I did a basic house pick-up (with vacuuming and dusting to be done the afternoon of the party). Then came the fun part -- putting together a cheery centerpiece. (More on that in an upcoming post)
The morning of our party I started with making brownies (to be served with gelato) for dessert. I just amped up a box recipe (much as I would have preferred to go from scratch). Once they were cool they went onto the serving platter, sealed up to stay fresh till dessert.
My menu was Asian ginger salmon, the spinach/orzo/feta dish I've mentioned here before and roasted tomatoes. Jan was bringing a salad. We'd also have wine and cheese with Rick's bread before dinner.
Both the salmon marinade and spinach dish involve some chopping. I wanted that over and done. So, I chopped my garlic, scallions and spinach for the spinach dish and got out the other non-perishable ingredients and put them in my mise en place bowls in the morning. (I almost always do mise en place, even when just cooking for us, at least for non-liquid ingredients.) I also made my salmon marinade in the morning and in the early afternoon began marinating the salmon (1-8 hours), periodically "basting" it.
(Recipes below, sorry the photo is such a mess!)
Vacuuming, dusting and mopping the kitchen floor was done in the early afternoon. I also cleared out the coat closet which was pretty packed from our own coats over the winter!
The table was more or less set by mid-afternoon and the buffet area (aka the top of the short bookcase) was cleared off and "set" with a pretty arrangement in a Mary Englebreit teapot that had suffered a broken lid.
While we were having wine and cheese, I assembled the spinach dish. It takes about 15 minutes or so to cook, and stays warm well. I also got the roasted tomatoes prepped and ready to go in the oven when I put in the salmon.
We could easily enjoy our snacks before dinner while catching up. The salmon takes about 20 minutes so I judged the time accordingly.
And then, we simply enjoyed! Bad selfie!
Setting up mise en place bowls (I use mini-ramekins and small bowls made by a local potter) really helps things run smoothly. It helps tremendously not to have to stop and measure everything, especially if you have a lot to do in the kitchen that day.
Clean up as you go. Have you ever watched Julia Child's original "French Chef" episodes, before there was a kitchen staff to provide step outs? She cleans up from step to step. If your kitchen is small like mine, those things that need to be discarded can be tossed in the trash or disposal or compost tin as you cook. Or, follow the Rachel Ray trick of having a garbage bowl handy for whatever need to be pitched. It makes the final clean-up so much easier.
Keep a running list handy to write down items that are running low or that you've used up. I just used all my panko the other night and it went on the next week's shopping list. That way you always know what you are out of -- especially if you don't use it that often so you're not checking your supply on a regular basis.
Not everyone would agree with this but one of my favorites is to post your favorite recipes inside your cupboard doors. If there's something you make regularly (but not enough to have memorized!) and really don't care if the inside of your cupboards are bulletin boards, post them there. It saves time (not looking up in your cookbook -- which cookbook was that now?) and saves counter space.
Salmon (I wish I could remember where I first saw this -- one similar was on several sites -- this is how I do it:
1/4 c. soy sauce / 3 T. brown sugar / 1 T. finely grated ginger / 1 large or 2 small finely grated garlic cloves / pinch of red pepper flakes (optional)
Combine marinate ingredients and pour over a large piece of salmon or up to four salmon steaks. Marinate for at least a half hour but you can do it up to eight and I say the longer the better. Bake at 400 degrees for about 20 minutes, depending on the thickness of your salmon. If using larger salmon, cut into individual pieces and serve on a platter garnished with lemon slices and parsley or dill.
Hint: Use about a 3" piece of ginger for grating, peeled with a spoon. The grating is what takes longest in doing this!
The Spinach/Orzo/Feta Side dish -- from New York Times
4 scallions / 2 lg. cloves of garlic / eight cups packed spinach (8 oz but I tend to use a little more), chopped a bit if too large / 1/2 to 1 t. salt / 1 3/4 c. chicken stock / 1 c. orzo / Zest of 1 lemon / 3/4 c. feta and more to garnish / 1 c. chopped parsley or dill (optional but good) / 1 c. peas (optional -- I don't use them)
In butter or olive oil, soften scallions and garlic over medium heat. / Add spinach in batches if necessary till wilted, then salt, stock, orzo and lemon. Bring to simmer, then cover and cook about 15 minutes. Add feta and parsley/dill if using. Serve garnished with more feta (and I like lemon wedges with this to use at will.)
Roasted Tomatoes
Halve Roma tomatoes and if pithy inside, take out center ribs. Salt, pepper and a small drizzle of olive oil. Then add your favorite hers (I use basil, oregano and thyme), a bit of parmesan cheese and if you have them, panko or bread crumbs. Bake. You can put these in with the salmon for 20 minutes at 400. I like a little more time in the oven.
Bon appetit!
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Anyone coming to Northern Michigan over Labor Day weekend in search of the last warm, sunny days of summer would be woefully disappointed.
Days have been cloudy at best, rainy at worst, with gale-force winds at times. It was a grand opportunity for sweatshirts and fleece. When it was calm enough to be on the porch to paint, I took advantage!
That hasn't stopped our duck population from gathering en masse. You could see them coming in from all directions!
This is the Quackle family, I'm quite sure. They always travel together. Mom is a beauty!
Nor has it stopped this sweet sandpiper from exploring the beach. (At least I think that's what it is from my bird book, with its winter look. Any other ideas out there?) He was quite busy hunting for whatever food it was that he might find on the shore.
Eddie the Eagle was in full hunt mode, too. Another fuzzy photo -- one can only crop so much!
Rick got a bike ride or two in and on one ended up with a flat and a problematic spare. On the way to rescue him, I saw this duo. Their fawn had hopped away before I could get a photo. (They look like statues, don't they? So still!)
But I was rewarded on the way home. Isn't he a sweet one?
This is a sweet little wild cat too!
My cooking exploits have involved making quarts of tomato sauce, with more to come.
I mentioned a bit of painting time. Mostly I've been working in my practice book.
But I did get that flicker painted that I saw earlier this summer. I might do him over. Pleased but not thrilled!
Meanwhile, someone has been keeping us delighted.
She won't be so happy when she is tricked into complacency and then shoved into her carrier box for the ride home!
My lake friend, Eulah, was one of my Ladies of the Lake. My cottage and her home were separated by a vacant lot where the Bad Neighbors now live. And that lot was filled with blue gold!
Every summer we celebrated the arrival of what we called Eulahberries -- tiny huckleberries, ripe for the picking.
It was easier picking those wee berries when we had shorter legs! The older we got, the harder it was. But the payoff was good. During a good berry summer, we'd end up with enough for cereal and to make Eulahberry bread!
Now there is a big, hideous house on Eulah's lot. They tore down all the trees and paved a driveway large enough to land a helicopter on. They are not lake people. They just live on one.
Eulah, and her husband Bill, are turning over in their graves. And alas, the days of Eulahberry bread are long past. Just sweet memories.
