Saturday, November 29, 2008
What I did eat this week was a poofed...pulled from the freezer...container of Lithuanian Sauerkraut Soup. This is one that doesn't always look enticing tho it really is delicious. DH will eat it but isn't wild about sauerkraut. No Lithuanian blood in that boy! The sourness mostly cooks away but being a person who likes sour and tart, I'm glad for what's left. While this recipe calls for pork, I know how many recipes substitute turkey for pork these days, so here's another one where you can use that turkey carcass. You have my blessing. I suspect the ancient Nanas of the world would make you call it Lithuanian-American Sauerkraut soup instead of kapusta, but that's minor. Just try it. It's hearty and makes a sick woman feel almost well.
SOUP Lithuanian Sauerkraut Soup
• 4 or 5 spare ribs (try a meaty turkey or chicken carcass)
• 1 diced onion (medium or large)
• A few bay leaves
• Peppercorns to taste (I use 5 to 10)
• Quart or large bag of sauerkraut (not rinsed)
• 1/2 fresh cabbage - shredded (optional)
• 1 can of diced tomatoes (soup sized can)
• 1 garlic clove
• Mushrooms (optional)
Cut up a 1/2 slab of ribs and brown the spare ribs in a bit of any oil or crisco. This browning is optional. Cover the ribs well with water; add bay leaves, garlic, several peppercorns and the diced onion. Cook the ribs until very soft. I always use a pressure cooker since it's a time saver. But this isn't necessary.
When the ribs are cooked, remove the meat from the rib bone and cut into pieces and put back into the pot. Leave the "ribs water" and add the sauerkraut and also some shredded fresh cabbage. This fresh is optional but really stretches the soup in case you don't have a lot of kraut on hand and it tastes good, too! Add the can of diced tomatoes and some sliced mushrooms. If you’re lucky enough to have some wild mushrooms around, they're wonderful in any "kapusta" dish. Add more water if necessary for the soup consistency you like.
This soup can be made from any cut of fresh pork that you have on hand. It's best to use something that has a bone. So, even if all you have is a pork chop and a little bit of kraut in the fridge - you can make a small pot of soup for yourself.
One special old time favorite is to have some chilled, whole boiled potatoes on the side. The hot soup and cold potatoes complement each other. ( I find this idea vile but then I'm born and bread East Coast American.)
I realize this is a loosly described recipe. But kapusta soup is something you can't screw up. The strong flavor of the kraut takes care of any sins along the way. I hope someone has some new ideas for this soup.
Recipe by: Helen
Thursday, November 27, 2008
Wednesday, November 26, 2008
DH and I are still mulling over the 2008 tree issue. I left this comment over at Ginny's Small Studio and decided to expand and blog it. I am still up in the air about Will we or Won't we.
Trees have been a source of disagreement in our house since dh and I married. With just a bit of his furniture, there really isn't room for much of a tree and he had no interest in one to begin with. However... I prevailed the first year or two and went with other friends to a tree farm. He groaned but did the lights and I loaded decorations. And cleaned up needle after needle after needle.
Then I broke down and we got a fake tree, back when the idea of items being Chinese was only cresting the horizon and not the tidal wave it is now.
and that year the fake tree drowned in a basement flood.
We got a skinny fake tree with less mumbling from me. It was ok for a year.We saw this in Napa last December and once again the (prelit...well half lit) fake tree went up. We discussed getting a really good (read expensive) one. I considered what else that money could buy.
Then we redid the furnace ducts in the aforementioned basement and that fake tree was ruined.
Now, DH said, why don't you get a live tree this year? I wondered. Do I really want to go thru all the hassle, expense, etc etc again?
We planned two December vacations.
So now, I have joked that we have no tree and that is fine with me. Mostly. Almost. Well..
We still really have no room and so I suspect I will end up using my mil's 60s gift to me of the homemade ceramic tree. I laughed at it then but it's a lovely part of my current holidays. I think I will be content with that little tree and have a pine scented candle, and be happy with simple in 2008.
Tuesday, November 25, 2008
It's the Library of Congress flickr site with mucho vintage images in the public domain.
Collectors of ephemera and collagers...here is a motherload. Why did I forget about this one?!?!
First seen via Justin's blog.
Monday, November 24, 2008
"When you are crawling under a desk, all the power cords look the same. To save yourself some trouble when searching for the one you want to unplug, make labels from leftover bread-bag clips. Just write the name of each device on the unprinted side of a clip with a permanent marker, and attach the clip to the proper cord. First Published: Special Issue 2001"
Sunday, November 23, 2008
This was a simple crock pot pot roast that came out pretty well according to dh. I found a recipe that had the dreaded can of youknowwhat but I used it cause that was about the energy level I had this am.
I had browned the chuck roast a while ago and then froze it. I'm going to do that with a couple of roasts this winter as it gives the rich color and still allows me to use the crock pot.
I plan to copy the recipe out tomorrow so this post
Saturday, November 22, 2008
Thanks to Joe, aka GardenGuru, over at Gardenweb who emailed many of us his huge .doc of various soups. With below freezing temperatures last night, it's soup time for sure. If I have energy, I may make some kind of soup today; otherwise, I'll just thaw a container of sauerkraut soup for my dinner. I suspect it will be the poof-ed way today (pulled out of freezer). But isn't that what freezers are for??
SOUP MEXICAN CHICKEN CORN CHOWDER via Joe aka GardenGuru
Serves: 6-8 (2 quarts)
1- ½ lb boneless skinless chicken breasts
½ cupchopped onion
1 to 2 clovesgarlic, minced
2c beschicken bouillon
1cup hot water
1tsp ground cumin
2c half-and-half cream (I used 1c milk and 1c pureed cauliflower)
2c shredded Monterey Jack or Cheddar cheese (I used 4oz Monterey Jack)
1can (16 oz.)cream-style corn
1can (16 oz.)regular corn (I used 2 cups frozen corn)
1can (4 oz.)chopped green chilies, undrained (I used ~1/2c frozen roasted Big Jims peppers)
1tsp+hot pepper sauce
2mediumtomatoes, chopped (I used 1 14.5oz can fire roasted tomatoes)
Fresh cilantro or parsley, optional
Cut chicken into small, bite-sized pieces.
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil.
Reduce heat, cover and simmer for 5 minutes.
Add next 5 ingredients. Cook and stir over low heat until cheese is melted. Stir in tomato.
Serve immediately. Garnish with cilantro or parsley if desired
Friday, November 21, 2008
Wednesday, November 19, 2008
OMD Nov 19
Originally uploaded by redazadi
I'm feeling very worn out today so after getting the postcards ready for the two swap mails, and assembling the papers that need to be sorted, there's not a lot of creative activity about.
One thing I'm very grateful about is the ability to make the donations I do. The Food Bank is my priority for I realized about 15 years ago that I had NEVER been hungry one day in my life. NEVER. Now I've groused about what I had or been too lazy to cook what I'd really like but hungry? Really hungry? No, never even close. In today's world, I realize how blessed I am.
I'd love to have a copy of the song that is is the background if anyone sees that reference. If you have time, watch the films on making this book also.
Thanks to starshyne on twitter for this find.
Monday, November 17, 2008
Sunday, November 16, 2008
Thanks to cloth and fodder for this week's theme, and to Angela at threebuttons for hosting the meme.
Saturday, November 15, 2008
For the full story that certainly qualifies for news of the weird, click Holy Bee Massacre! Makes barbecuing a extreme sport.
Friday, November 14, 2008
Perhaps another day...
I just came across this sewing machine site and thought...I still have my mother's circa 1940s sewing machine in the attic! It's one very much like the classic 201...in fact it may be a 201...I just have to go look.
I have had a fair measure of guilt re that Singer machine, since both my Nana and mother happily used an old Singer treadle for years. If my memory is correct, a Singer man came door to door touting the new electric machine. I was all impressed and really pushed for the new machine. I don't know that my Nana ever used it, as she was used to the treadle and preferred it. My mother bit the bullet and went on to sew many many things for me with the new electric machine.
Of course the old treadle is long gone, and part of me now realizes that I caused Nana a lot of heartache with this fussing. I have no idea why I was so impressed at such an early age..4? 5? Perhaps I was just prepping for the future technology age.
I really do want to get at least one of my machines up and running again. The other one is a Kenmore 1521 (I think that's the model). I do believe both of the machines are quite operational; the non-operative part is my actually using them. Seems like we're back to a good studio clean up, to get a free table again. That is a bit of a delightful challenge tho.
Now with a new day, laundry has been sorted, mail divided up, 3 cups of tea consumed and not too many to do items for today. Well, except that that excludes the 3 zillion photos on our cameras and phones. We also have to get photos off the Thinkpad since that seems to be acting as if it needs some computer penicillin. (maybe next year one of us will have a small Macbook to take with her...)
I'll be back later with overall impressions of this whirlwind trip to Italy. And yes, I'm regretting that I didn't take that very last chance at a pignoli gelatto. Sigh....
Monday, November 10, 2008
Our tour took us from Florence to Rome today with a mid-day stop in Orvietto. What a lovely little town - quiet and fascinating. It was hard not to take a picture of EveryThing. Lunch included wine tasting but as our guide said...wine tasting means wine drinking. "this is not Napa". The wine drinkers had a good meal to balance the bottles with and via santo at the end with biscotti.
I had never seen the Appenines before and the 'hills' truly are mountains. We drifted in and out of cloud all morning but the afternoon was a perfect fall day, crystal clear and sunny.
Tonight in Rome the moon looks nearly full and the planets sparkled in the sky. I had my first and I hope last meltdown...too much sensory overload and I get frazzled to tears. A sit down, a bottle of aqua minerale frizzante and my timeout got me back on track.
We're making it a relatively early night tonight as tomorrow is an a.m. Vatican tour. Hello Pope.
ciao my friends..
Sunday, November 9, 2008
Today a cool sunny day to try and find some shops that are open on Sundays. A start at the market at San Lorenzo and then a chocolateria before it closes at 1pm. Florence has my kind of ambience I think. Smile...
Still no pictures to upload as that would require half a day which we're not ready to give up.
Thursday, November 6, 2008
We are staying on the island of Guidecca in what was once an old pasta factory. I take that as a sign from god directly to me...eat. Other than our tour thru the Doge's Palace and San Marco, we have not been with our tour group. I had been to Venice once before and recall it being hot (July) and busy. Well, it wasn't the cold rain we had prepared for, it is SO very much busier, but I am enjoying the city tremendously. 1. I am easier to live with and so is this husband 2. We have few expectations or needs in travel.
Venice is, however, so very full of tour groups neither of us can imagine how it could be in the summer. I don't plan on finding out. We have had very nice and friendly shopkeepers and restaurants, cafes etc. There is not the cafe on every corner we found in Spain and Portugal, but we're finding enough to sit and take breaks and also use 'the facilities'.
Today was our one day free and we got to the Rialto Market somewhat early...9a.m. ish and it is big with a lot of great looking fish and produce -virtually all Italian. No purchases but enough pictures to make happy memories. I had received directions to the market last night from a friendly carbienari who walked me the block or two to point the area out. (Judy..I didn't spot Nigella Lawson but I did see a lot of well dressed housewives shopping and perhaps one day I can just piggyback on their rounds and actually buy.) Prices are reasonable.
Today Dick finally got his tour of La Fenice while I passed on this one, deciding we will be back I'm sure to actually hear an opera so I'll get my tour then.
Today was also a nap day or more just get off our feet and give the body and the eyes a rest from look, look, looking. The stronger dollar is making a lot of things much more affordable and that makes any purchase a bit easier to make tho I am practicing resistance. I have to think...and where would I put this at home. That usually makes me decide to just take a photo.
Well there is a walk...yes feet,once again...to make before dinner and a final pack up for tomorrow's am departure for Florence. btw, the breakfast buffet here at the Hilton Molino Stucky is a beautiful sight in addition to being great. Gotta remember to photograph it tomorrow.
Sorry our pictures are on dh's account and it's a pita to transfer them from his account to mine on this computer.
Tuesday, November 4, 2008
Monday, November 3, 2008
Sunday, November 2, 2008
Asian Marinade for Chicken Breasts (from Nancy @ Gardenweb)
Chicken done in this is flavorful and leftovers make a great salad the next day. This is enough for 5 lbs of raw chicken breasts. m notes..you can use this for chicken w/bones also
1C veg oil
¼ C sesame oil
¾ C soy sauce
1/3 C minced garlic
4 Tabsp minced ginger
2/3 C minced cilantro 5-6 green onions
1 tsp grd blk pepper
I put the onions, ginger and cilantro in the food processor and pulse till chopped fine.
Combine all and marinate chicken breasts, up to 24 hrs, but at least 1 hr if you can
I have also put marinade in a freezer bag with chicken and frozen (good to do with the left overs -m notes Nancy means that yes, you CAN freeze the raw chicken in this marinade and then thaw to cook on demand)
The weekly This is...comes from Angela over at Threebuttons. Go on over and see a list of players!
Saturday, November 1, 2008
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