tag:blogger.com,1999:blog-6944173791348016772024-03-16T11:33:07.656-06:00Recipes for BenA Family Heritage Projectclairzhttp://www.blogger.com/profile/12076402619649343527noreply@blogger.comBlogger616125tag:blogger.com,1999:blog-694417379134801677.post-23905576955328869622022-10-08T14:53:00.000-06:002022-10-08T14:53:02.413-06:00Gaston Beef Stew<p></p><div class="separator" style="clear: both; text-align: left;">From <i>The Joy of Cooking</i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhGwQfCIopfKeH6CptCmRJmX_RRhK6X5cjM7kvJm9QCmCEe5qzLXSOemrZZkde1meby_3htKcO7RdL7Uu4qu3_m0VrOEtgq3WdFC7mXtfkxD0GjIAa58hM8noHAdcvZaTf4mUQDPktCSoNU9EjMDlCw-DEwC9Juj94pwn5SScia0O_3Ww4kahlfqjtB" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="640" data-original-width="360" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhGwQfCIopfKeH6CptCmRJmX_RRhK6X5cjM7kvJm9QCmCEe5qzLXSOemrZZkde1meby_3htKcO7RdL7Uu4qu3_m0VrOEtgq3WdFC7mXtfkxD0GjIAa58hM8noHAdcvZaTf4mUQDPktCSoNU9EjMDlCw-DEwC9Juj94pwn5SScia0O_3Ww4kahlfqjtB=w360-h640" width="360" /></a></div><br /> <p></p>clairzhttp://www.blogger.com/profile/12076402619649343527noreply@blogger.com0tag:blogger.com,1999:blog-694417379134801677.post-61996348209927653372022-09-18T15:37:00.004-06:002022-09-18T15:39:54.175-06:00Brown Rice<p>Bring to a boil at least four cups of water for every cup of brown rice you plan to cook. Exact measurements are not necessary. </p><p>Rinse the rice in a colander for 30 seconds. </p><p>Boil, uncovered, on medium heat for 30 minutes, stirring occasionally, </p><p>Remove from heat, pour rice and water into colander, let drain for 10 seconds. </p><p>Put the rice back into the pot, away from the burner, cover tightly for 10 minutes. </p><p>Fluff with a fork, add salt as needed. </p><p><br /></p><p>It took me so many years to learn this simple method.</p>clairzhttp://www.blogger.com/profile/12076402619649343527noreply@blogger.com0tag:blogger.com,1999:blog-694417379134801677.post-3634921674901726942022-07-29T11:49:00.002-06:002022-07-29T11:49:34.916-06:00Blueberry Bundt Cake with Lemon Glaze<p>1 cup of butter, room temperature</p><p>1 - 1/2 cups granulated sugar</p><p>2 eggs</p><p>2 tsp. vanilla</p><p>3/4 cup sour cream (or plain yogurt or buttermilk, or a combination of any of these)</p><p>1/2 tsp. kosher salt</p><p><br /></p><p>1 - 2/3 cups flour</p><p>1 tsp. baking powder</p><p>1 - 1/2 cups blueberries</p><p>Mix first six ingredients in a stand mixer, beat well. Sift the flour and baking powder onto the creamed mixture. Don't mix it in yet. </p><p>Carefully pour the blueberries on top of the flour, Gentle stir with a spoon until the blueberries are covered with flour (this will keep them from sinking to the bottom of the cake). Then stir all together until well mixed. </p><p>Prepare the bundt pan. Use a piece of waxed paper to grease the pan, even if it has a non-stick coating. I use coconut oil. Pour out any excess oil. Dust the interior of the pan with granulated sugar. Don't forget the center column. Pour out excess sugar. I like using sugar rather that a dusting of flour, because the flour looks unattractive on the surface of the cake. Sugar, on the other hand, gives the cake's crust a bit of crunch. </p><p>Spoon the batter into the pan, smoothing out the top. Bake at <b>350 F.</b> for 45 minutes or until done. Remove pan from oven, let it rest on a rack for 15 minutes. Gently slide a spatula down the sides to loosen the cake, cover the pan with a serving plate and turn the whole thing over, releasing the cake. Let cool completely. </p><p>Drizzle with Lemon Glaze: 1 - 1/2 cups powdered sugar, 2 tbl. lemon juice, 1 tsp. vanilla. Stir well, add a tiny bit of milk to make the glaze liquid enough to pour.</p>clairzhttp://www.blogger.com/profile/12076402619649343527noreply@blogger.com0tag:blogger.com,1999:blog-694417379134801677.post-47184635479284323532022-05-20T10:05:00.003-06:002022-05-31T12:16:35.858-06:00Chocolate Balsamic Vinegar Sauce<p>Note: This makes a pretty acidic sauce. To lessen the bite, take a small amount of this sauce and add some plain chocolate syrup to taste. </p><p>Drizzle over vanilla ice cream; or over watermelon and feta cheese chunks for a cool salad. Also good over fresh berries. </p><p><br /></p><p>1 cup balsamic vinegar</p><p>1 cup sugar</p><p>1/2 cup dark chocolate, broken into pieces</p><p><br /></p><p>Combine the vinegar and sugar in a saucepan, stir to dissolve sugar. Cook over medium heat, stirring occasionally, until the vinegar has been reduced by half, about 10 minutes. Remove pan from heat, stir in chocolate pieces until dissolved. Serve warm or store in refrigerator in a covered jar.</p>clairzhttp://www.blogger.com/profile/12076402619649343527noreply@blogger.com0tag:blogger.com,1999:blog-694417379134801677.post-54760996771317953572021-08-31T07:51:00.003-06:002022-05-22T19:54:58.430-06:00Grumpy Cutter's Flaky Square Buttermilk Biscuits<p>If you read the book, you will love the description of gruff Deputy U.S. Marshall Arliss Cutter teaching his young nephews how to make his Grandpa Cutter's biscuits. I am quoting the entire recipe from Marc Cameron's Alaska novel, <i><a href="https://marccameronbooks.com/books/stone-cross/" target="_blank">Stone Cross.</a></i> </p><p><br /></p><p>3 cups of all-purpose flour</p><p>2 tbl. sugar</p><p>1 tsp. salt</p><p>4 tsp. baking powder</p><p>1/2 tsp. baking soda</p><p>2 sticks of butter, frozen (16 tbl.)</p><p>1 1/2 cups of buttermilk</p><p><br /></p><p>Preheat oven to 400 degrees F. Prepare a baking sheet with a light spray of oil or cover with parchment.</p><p>In a bowl, stir together all the dry ingredients: flour, sugar, salt, baking powder, baking soda.</p><p>Grate the two sticks of butter and add to the dry ingredient mixture.</p><p>Gently combine until the butter particles are coated. </p><p>Next add the buttermilk and briefly fold it in.</p><p>Transfer this dough to a floured spot for rolling and folding.</p><p>Shape the dough into a square then roll it out into a larger rectangle. Fold by hand into thirds using a bench scraper. Press the dough to seal it. Use the bench scraper to help shape the dough into flat edges. Turn it 90 degrees and repeat the process of rolling it out into a bigger rectangle and shaping it again. Repeat this process for a total of five times. The dough will become smoother as you go. </p><p>After the last fold, and if time allows, wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes. Otherwise, cut the remaining dough into [12] squares and place one inch apart on the baking sheet. Brush the tops with melted butter. </p><p>Bake at 400 degrees F. for 20 to 24 minutes. Let cool on a rack before serving--if you can wait that long. </p><p>Tips to remember:</p><p></p><ul style="text-align: left;"><li>A buttermilk substitute can be made by adding one teaspoon vinegar to one and a half cups regular milk and letting it stand for a few minutes. </li><li>Handle the dough lightly--don't overwork it.</li><li>Freeze the butter. It make it easier to grate and distribute it throughout the dough.</li><li>For the very best results, your bowl and other utensils should be cold. </li><li>Rolling and folding the dough five times produces the flaky layers--again, don't get too heavy handed.</li><li>Shaping the dough into a square and cutting it into squares avoids waste and rerolling (and overworking) the scraps. </li><li>If time allows, let the dough rest for 30 minutes wrapped in plastic wrap in the fridge before you cut into squares. This helps them rise tall in the oven without slumping or sliding. </li></ul><div>Makes about a dozen biscuits. </div><p></p><p><br /></p>clairzhttp://www.blogger.com/profile/12076402619649343527noreply@blogger.com0tag:blogger.com,1999:blog-694417379134801677.post-15007588860377510092021-08-31T07:30:00.001-06:002021-08-31T07:30:56.298-06:00Grumpy Cutter's Venison Stew<p>This recipe comes from Marc Cameron's thriller of an Alaskan novel, <i><a href="https://marccameronbooks.com/books/stone-cross/" target="_blank">Stone Cross</a></i>. I will quote it as written. </p><p><br /></p><p>Note: Grumpy's version calls for venison and a Dutch oven. Arliss uses caribou and cooks it in an Instant Pot. Moose, bison, Dall Sheep, musk ox... or even beef may be substituted. </p><p><br /></p><p>1 1/2 pounds of caribou cut into cubes</p><p>3 tbl. olive oil</p><p>1 - 2 tsp. salt</p><p>1 - 2 tsp. pepper</p><p>2 - 3 cloves minced garlic</p><p>1 tbl. Montreal Steak Seasoning (or similar)</p><p>1/2 cup red wine</p><p>1 large onion, chopped</p><p>2 - 3 tbl. Worcestershire sauce</p><p>3 - 4 Yukon Gold potatoes, cut into big chunks</p><p>4 - 5 carrots, cut into big chunks</p><p>2 tbl. corn starch</p><p>1 - 2 tbl. of water to add to the corn starch to make a slurry</p><p><br /></p><p>Add 2 tbl. olive oil to the Instant Pot and turn on the saute function. When the oil starts to sizzle, add the meat and season with the salt, pepper, and Montreal Steak Seasoning. Stir until the meat has browned on all sides. </p><p>Scrape the bottom of the pot for brown bits as you deglaze with the red wine. Add the last tbl. of oil, onions and garlic and cook on the saute setting for two minutes, stirring with the meat. </p><p>Turn the Instant Pot off. </p><p>Add the beef broth, Worcestershire sauce, potatoes and carrots. </p><p>Lock the lid and check that the valve is set to seal. Set to cook for 35 minutes on HIGH pressure. It will take 7 to 10 minutes to come up to pressure. Cook on HIGH pressure for 35 minutes. </p><p>Allow for a natural release of pressure for 10 minutes, when the cooking time is up and then move the valve for a final quick release of pressure [be sure to be wearing an oven mitt when you do this]. Meanwhile, whisk the corn starch and water together to make a slurry. </p><p>Add the corn starch slurry to the steaming hot stew, stirring continuously as it thickens. Stew is done and ready to serve. </p>clairzhttp://www.blogger.com/profile/12076402619649343527noreply@blogger.com0tag:blogger.com,1999:blog-694417379134801677.post-82856006700505478772021-08-30T20:31:00.001-06:002021-08-30T20:31:17.298-06:00Grumpy Cutter's Cowboy Chili Pie<p>This recipe is from the novel <i><a href="https://marccameronbooks.com/books/stone-cross/" target="_blank">Stone Cross</a>,</i> by Marc Cameron. </p><p><br /></p><p> 2 lbs. ground beef</p><p>1 onion, diced</p><p>3 cloves garlic, minced</p><p>1 tbl. oil</p><p><br /></p><p>2 tbl. chili powder</p><p>2 tsp. dried oregano</p><p>1 tsp. ground cumin</p><p>2 tbl. flour</p><p><br /></p><p>1 28 oz. can diced tomatoes with juice</p><p>1 7 oz. can diced green chiles</p><p>2 to 3 cups grated cheddar cheese</p><p>salt and pepper to taste</p><p><br /></p><p>1 8 1/2 corn meal muffin mix</p><p>1 12 oz. can whole kernel corn, drained</p><p>2 eggs</p><p>1/3 cup sour cream</p><p><br /></p><p>Cook beef, onion, garlic in oil in a large iron frying pan until meat is done. Drain excess oil</p><p><br /></p><p>Combine chili powder, cumin, oregano, and flour. Sprinkle over meat. Stir while cooking over medium heat for one minute. Mix in chiles and tomatoes with juice. Cover with shredded cheese and set aside. </p><p><br /></p><p>Mix eggs and sour cream into corn muffin mix and stir until combined. Add drained corn and stir. Space rounded spoonfuls of corn bread mixture on top of cheese. </p><p><br /></p><p>Bake at 375 degrees F. for 20 to 30 minutes, until corn dumplings are browned and mixture is bubbling. Remove from oven and let stand 10 minutes. Serve.</p><p><br /></p>clairzhttp://www.blogger.com/profile/12076402619649343527noreply@blogger.com0tag:blogger.com,1999:blog-694417379134801677.post-14491247881360995052021-08-29T14:16:00.001-06:002021-08-30T19:13:36.089-06:00Brownies Diabolique<p><span style="font-size: large;">From the kitchen of Auntie Bucksnort. </span></p><p><span style="font-family: "Josefin Slab", serif; white-space: pre-wrap;"><span style="font-size: large;"><br /></span></span></p><p><span style="font-family: "Josefin Slab", serif; white-space: pre-wrap;"><span style="font-size: large;">Cream:</span></span></p><p dir="ltr" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: "Josefin Slab", serif; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: large;">¾ cup butter</span></span></p><p dir="ltr" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: "Josefin Slab", serif; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: large;">1 ¼ cups sugar</span></span></p><p dir="ltr" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: "Josefin Slab", serif; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: large;">2 eggs</span></span></p><p dir="ltr" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: "Josefin Slab", serif; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: large;">2 tbl. vanilla</span></span></p><span style="font-size: large;"><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;" /></span><p dir="ltr" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: "Josefin Slab", serif; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: large;">Sift & fold in:</span></span></p><p dir="ltr" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: "Josefin Slab", serif; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: large;">1 cup flour</span></span></p><p dir="ltr" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: "Josefin Slab", serif; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: large;">¼ cup cocoa</span></span></p><p dir="ltr" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: "Josefin Slab", serif; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: large;">½ tsp. salt</span></span></p><span style="font-size: large;"><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;" /></span><p dir="ltr" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: "Josefin Slab", serif; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: large;">Fold in:</span></span></p><p dir="ltr" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: "Josefin Slab", serif; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: large;">2 ½ cups chocolate chips</span></span></p><span style="font-size: large;"><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif;" /></span><p dir="ltr" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: "Josefin Slab", serif; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: large;">Bake 350 for 40 minutes</span></span></p>clairzhttp://www.blogger.com/profile/12076402619649343527noreply@blogger.com0tag:blogger.com,1999:blog-694417379134801677.post-13900892815498801432021-03-26T11:03:00.004-06:002021-08-29T14:16:42.613-06:00Mother's Sesame Seed Dressing v.2.0<p>This is my sister Jean's version of our mother's recipe from the 1950's.</p><p><br /></p><p>In blender:</p><p>1/2 cup sugar</p><p>3/4 tsp. dry mustard</p><p>1 tsp. hot paprika</p><p>1/2 tsp. salt</p><p>2 tsp Sriracha (or other hot sauce)</p><p>3 drops sesame oil</p><p>3/4 tsp. Worcestershire sauce</p><p>1 tbl. toasted dry minced onion</p><p>1 cup olive oil</p><p>3/4 cup rice vinegar</p><p>1/4 cup balsamic vinegar</p><p>2 tbl. toasted sesame seeds</p><p><br /></p><p>Buzz once or twice.</p><p><br /></p>clairzhttp://www.blogger.com/profile/12076402619649343527noreply@blogger.com0tag:blogger.com,1999:blog-694417379134801677.post-41788182558574079192021-03-26T10:59:00.001-06:002021-03-26T11:05:07.385-06:00Libby's Pumpkin Roll<div>From the back of the Libby's pumpkin label:</div><div><br /></div>1/4 cup powdered sugar (to sprinkle on towel)<div><br />3/4 cup all-purpose flour<br />1/2 teaspoon baking powder<br />1/2 teaspoon baking soda<br />1/2 teaspoon ground cinnamon<br />1/2 teaspoon ground cloves<br />1/4 teaspoon salt<br />3 large eggs<br />1 cup granulated sugar<br /><a href="https://www.verybestbaking.com/libbys/products/libbys-100-pure-pumpkin/">2/3 cup LIBBY'S® 100% Pure Pumpkin</a><br />1 cup walnuts, chopped (optional)</div><div><br />1 package (8 ounces) cream cheese, at room temperature<br />1 cup powdered sugar, sifted<br />6 tablespoons butter or margarine, softened<br />1 teaspoon vanilla extract<br />Powdered sugar (optional for decoration)</div><div><br /></div><div><span style="background-color: white; color: #402020; font-family: "DM Sans"; white-space: pre-wrap;">Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar.</span></div><div><span style="background-color: white; color: #402020; font-family: "DM Sans"; white-space: pre-wrap;"><br /></span></div><div><span style="background-color: white; color: #402020; font-family: "DM Sans"; white-space: pre-wrap;">Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.</span></div><div><span style="background-color: white; color: #402020; font-family: "DM Sans"; white-space: pre-wrap;"><br /></span></div><div><span style="background-color: white; color: #402020; font-family: "DM Sans"; white-space: pre-wrap;">Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.</span></div><div><span style="background-color: white; color: #402020; font-family: "DM Sans"; white-space: pre-wrap;"><br /></span></div><div><span style="background-color: white; color: #402020; font-family: "DM Sans"; white-space: pre-wrap;">Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.</span></div>clairzhttp://www.blogger.com/profile/12076402619649343527noreply@blogger.com0tag:blogger.com,1999:blog-694417379134801677.post-77170639389705071362021-01-17T05:45:00.002-07:002021-01-17T05:46:00.825-07:00 TKO’s Unusual Cornbread<p><span style="font-family: arial;">This recipe comes from my friend, Tom, who lives in British Columbia and who also gave me the recipe for <a href="https://recipesforben.blogspot.com/2008/11/tallerone.html" target="_blank">Tallerone</a>, which appeared on this blog in 2008. He also sent along this link to a fascinating article called <a href="https://www.seriouseats.com/2014/08/why-southern-cornbread-shouldnt-have-sugar.html" target="_blank">The Real Reason Sugar Has No Place in Cornbread.</a> If you read it, you may want to make this cornbread in a heavy black iron frying pan.</span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: arial;"><span class="s1" style="font-kerning: none;"></span><br /></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: arial;"><i>Tom says</i>:</span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: arial;"><br /></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: arial;">Somewhat cake-like, fine textured, moist.</span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: arial;"><span class="s1" style="font-kerning: none;"></span><br /></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: arial;">Oven 400F</span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: arial;">9x9” cake pan, oiled</span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: arial;"><span class="s1" style="font-kerning: none;"></span><br /></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: arial;">Dry ingredients</span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: arial;"><span class="s1" style="font-kerning: none;"></span><br /></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: arial;">1 C corn flour</span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: arial;">½ C cornmeal</span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: arial;">3/4 C flour (unbleached all-purpose, whole wheat, bread flour, whatever)<span class="Apple-converted-space"> </span></span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: arial;">2 T sugar (optional)</span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: arial;">1 T baking powder</span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: arial;">½ t salt</span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: arial;"><span class="s1" style="font-kerning: none;"></span><br /></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: arial;"><span class="s1" style="font-kerning: none;"></span><br /></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: arial;">Wet ingredients</span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: arial;"><span class="s1" style="font-kerning: none;"></span><br /></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: arial;">2 eggs</span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: arial;">½ C oil</span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: arial;">1 C yogurt (I use thick “Greek” style; others use buttermilk)</span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: arial;">1/3 cup “milk” (cow, soy, rice, almond, oat, whatever)</span></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: arial;">½ C green onions, diced/chopped</span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: arial;"><span class="s1" style="font-kerning: none;"></span><br /></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: arial;">Add drys to wets</span></span></p><p class="p2" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: arial;"><span class="s1" style="font-kerning: none;"></span><br /></span></p><p class="p1" style="-webkit-text-stroke-color: rgb(0, 0, 0); font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-kerning: none;"><span style="font-family: arial;">Bake for about 45 minutes</span></span></p>clairzhttp://www.blogger.com/profile/12076402619649343527noreply@blogger.com0tag:blogger.com,1999:blog-694417379134801677.post-65735953675110944072021-01-15T04:09:00.002-07:002021-01-15T04:09:57.266-07:00Recipes For Pandemic Cooking<p>This is an end-of-2020 list of recipes from the New York Times that sounded so good and so different from what I've been cooking. <a href="https://www.nytimes.com/2020/12/16/dining/favorite-pandemic-recipes.html?referringSource=articleShare" target="_blank">19 Recipes Our Food Staff Cooked on Repeat in 2020.</a></p><p><br /></p><p>The list includes yummy-sounding dishes like Baked Tofu with Peanut Sauce and Coconut Lime Rice, Cumin-Lime Shrimp with Ginger, and Salmon Broiled in a Cast Iron Skillet. </p>clairzhttp://www.blogger.com/profile/12076402619649343527noreply@blogger.com0tag:blogger.com,1999:blog-694417379134801677.post-81356699045371514262021-01-06T09:43:00.002-07:002021-01-06T09:43:23.131-07:00Lemon Ricotta Pancakes<p> Mix together:</p><p><b>2 eggs</b></p><p><b>1 cup ricotta cheese</b></p><p><b>3 tbl. vegetable oil</b></p><p><b>1 tsp. vanilla</b></p><p><b>Juice and grated rind of one lemon</b></p><p><br /></p><p>Sift:</p><p><b>1 cup flour</b></p><p><b>2 tsp. baking powder</b></p><p><b>1 tsp. baking soda</b></p><p><b>1/2 tsp. salt</b></p><p><b>2 tsp. sugar</b></p><p><br /></p><p>Add the sifted ingredients for the ricotta mixture, thinning the batter with up to <b>a cup of milk</b> until it is to your liking. Cook on a lightly buttered griddle. </p>clairzhttp://www.blogger.com/profile/12076402619649343527noreply@blogger.com0tag:blogger.com,1999:blog-694417379134801677.post-44415213041209719802021-01-06T09:38:00.002-07:002021-01-06T09:45:32.562-07:00Green Pea Soup<p>Good old Campbell's Green Pea Soup in the red and white can has always been my ultimate comfort food. Now the company has discontinued it, so I guess not enough people shared my love of it. This recipe makes a fine substitute and I'm sure contains way less salt than the original canned version. </p><p>You can make this soup on the stove or in the instant pot. Soak the peas before if cooking on top of the stove, but you can skip this step with the instant pot. </p><p><br /></p><p>2 cups split green peas, picked through and rinsed until water runs clear. Soak for 4 hours to overnight if cooking on the stove; skip this step if cooking in the instant pot</p><p>2 tbl. vegetable oil or butter</p><p>One large onion chopped</p><p>1 cup chopped celery</p><p>1-1/2 cups chopped carrots</p><p>1 clove garlic, chopped</p><p>1/2 tsp. dried thyme</p><p>A few grinds of black pepper</p><p>1 to 1-1/2 quarts chicken stock</p><p>Fresh lemon juice to taste</p><p><br /></p><p>Saute the chopped vegetables in the oil or butter until the onions are soft. You can do this right in the instant pot using the saute function or on top of the stove, your choice. Add the peas, thyme, pepper, and chicken stock to cover. Cook for an hour and a half on top of the stove OR if using the instant pot choose the soup/broth function and cook under pressure, then let the pot sit to release the pressure naturally.</p><p>Remove the bay leaf, add lemon juice to taste, correct seasonings. </p><p>I used an immersion blender to make a smooth soup. </p><p><br /></p><p><br /></p>clairzhttp://www.blogger.com/profile/12076402619649343527noreply@blogger.com0tag:blogger.com,1999:blog-694417379134801677.post-72540124761881675842020-04-19T08:19:00.001-06:002020-04-19T08:21:09.902-06:00Pandemic Cooking: Cook With the Ingredients You Have on HandI just came across a site called Fridge to Table (<a href="http://fridgetotable.com/">fridgetotable.com</a>) that lets you search recipes by ingredient and type of diet (vegan, vegetarian, none, etc). This seems like a pretty handy approach at this time in our history, when we are avoiding grocery shopping as much as possible and cooking with pantry ingredients that we have on hand.<br />
<br />
Of course we have always been able to find recipes online by searching an ingredient or two, but I found myself with a cup of freshly squeezed lime juice and when I searched for recipes just by googling "cup of lime juice" I found a variety of limeade recipes, but not much else.<br />
<br />
Using the <a href="http://fridgetotable.com%29/">Fridge to Table</a> site, "lime juice" as an ingredient gave me lots of recipes for ceviche, guacamole, fajitas, chicken, salmon, quinoa, shrimp, etc. The recipe results could then be sorted by course (breakfast, lunch, etc.), source (where the recipes came from), number of ingredients, and cook time--plus giving me the option to exclude certain ingredients or tailor the dish to a particular diet.<br />
<br />
Perhaps I'll be making some <a href="https://fridgetotable.com/recipe-detail/47e52268-4cfa-47f1-9aee-def694125db9?includedIngredients=lime%20juice">Honey Lime Turkey Fajitas</a>, which will leave me with just another 3/4 cup of lime juice to use in newly found recipes.<br />
<br />clairzhttp://www.blogger.com/profile/12076402619649343527noreply@blogger.com0tag:blogger.com,1999:blog-694417379134801677.post-9109615480239369922020-03-26T17:22:00.000-06:002020-03-27T05:49:25.640-06:00Roasted Grapes<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTxS65zH6Md8TsfJwNuYH0sTkOcX-tSNOSb3xeAOu7-LDkKT18v-R86X3diMryu8LHpxQH4Vq4iB5PPjevtoDk5KaAMZLbxWU2f-vBsNN8q89cu0mmDaPQv7ocwCgdJwxVyd0svZrHgLU/s1600/IMG-0755.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTxS65zH6Md8TsfJwNuYH0sTkOcX-tSNOSb3xeAOu7-LDkKT18v-R86X3diMryu8LHpxQH4Vq4iB5PPjevtoDk5KaAMZLbxWU2f-vBsNN8q89cu0mmDaPQv7ocwCgdJwxVyd0svZrHgLU/s400/IMG-0755.jpg" width="400" /></a></div>
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We are staying at home because of the coronavirus outbreak. Since we are depending on a younger family member for grocery shopping we don't want to waste any food.<br />
<br />
Because tired old grapes can't be fed to dogs, cats, or chickens, I googled "what to do with shriveled grapes" and found recipes for roasted grapes. They are delicious, as you can see from the crowd that gathered while I tried them for the first time. (Of course, <a href="https://www.animalhealthfoundation.net/blog/2017/01/grapes-and-raisins-pose-serious-threat-to-dogs/?gclid=Cj0KCQjwpfHzBRCiARIsAHHzyZo2erkTLAZ_jwp0KC_b4zoUPvhJnI2zo1UHVx2iFXMRV7s_klpFQNEaAseWEALw_wcB">dogs and cats may NOT eat grapes</a>, but they wanted to convince me otherwise).<br />
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<div style="text-align: center;">
<b>No more wasted grapes! </b></div>
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<h4>
Directions:</h4>
<br />
Preheat oven to 425 degrees F.<br />
<br />
Wash and dry grapes; remove all stems. Toss them with some olive oil and sprinkle with salt and pepper.<br />
<br />
Place on a foil-lined cookie sheet.<br />
<br />
Roast for 35 minutes or so, stirring two or three times.<br />
<br />
Cool and serve. I had mine on toast that was spread with cream cheese. Next time I might try peanut butter, which is also recommended.clairzhttp://www.blogger.com/profile/12076402619649343527noreply@blogger.com0tag:blogger.com,1999:blog-694417379134801677.post-66402236009725796952019-10-03T06:00:00.000-06:002019-10-03T06:00:00.380-06:00Butterscotch SauceFor the original version and photos, see <a href="https://www.justataste.com/easy-homemade-butterscotch-sauce-recipe/">https://www.justataste.com/easy-homemade-butterscotch-sauce-recipe/</a>. Here are my pared down directions.<br />
<br />
4 tbl. butter<br />
1/2 cup packed dark brown sugar<br />
1 tsp. salt<br />
1/2 cup heavy cream<br />
<br />
1 tsp. vanilla<br />
<br />
Melt butter in saucepan. Add sugar, salt, and cream, stir well to mix. Bring to a boil and simmer for 4 to 5 minutes, stirring occasionally. Remove from heat, add vanilla. Will thicken more as it cools. Store in a covered jar in the refrigerator.clairzhttp://www.blogger.com/profile/12076402619649343527noreply@blogger.com0tag:blogger.com,1999:blog-694417379134801677.post-45641435661570261502019-10-02T06:00:00.000-06:002019-10-02T06:00:08.289-06:00Hot Fudge SauceI found this recipe on a blog called Creations by Kara at <a href="https://www.creationsbykara.com/hot-fudge-sauce-christmas-neighbor-gift-idea/">https://www.creationsbykara.com/hot-fudge-sauce-christmas-neighbor-gift-idea/</a>. For a more detailed and beautiful recipe presentation with lots of pictures, please visit that blog.<br />
<br />
Here is my pared down version.<br />
<br />
1 - 1/2 cups sugar<br />
6 to 8 tbl. cocoa<br />
Dash of salt<br />
12 oz. can evaporated milk<br />
<br />
1/4 cup butter<br />
2 tsp. vanilla<br />
<br />
Mix sugar, cocoa, and salt in a saucepan. Gradually add the milk while continuing to stir. Bring to a boil, simmer for 6 to 8 minutes, stirring constantly. Remove from heat, add butter and vanilla. Stir until butter is dissolved. Cool slightly and pour into a covered jar. Keep refrigerated. Will thicken more when chilled.clairzhttp://www.blogger.com/profile/12076402619649343527noreply@blogger.com0tag:blogger.com,1999:blog-694417379134801677.post-9155639103072399342019-10-01T06:34:00.001-06:002023-06-25T16:23:23.934-06:00Vanilla Ice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZM6a8pF1GBs7PtWQoAHoXt1cGLAeKd2p5R-orws_f2G2a6IAws6-MzfrN_DQIHj1MPk9WetPA7n7owrqY6sXrGnMQP2tbEzIK95BR54OK6oXWVlefYozy03Q5V5gjutKBSCHx52dM7nM/s1600/IMG-0510.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZM6a8pF1GBs7PtWQoAHoXt1cGLAeKd2p5R-orws_f2G2a6IAws6-MzfrN_DQIHj1MPk9WetPA7n7owrqY6sXrGnMQP2tbEzIK95BR54OK6oXWVlefYozy03Q5V5gjutKBSCHx52dM7nM/s400/IMG-0510.JPG" width="300" /></a></div>
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Soft serve stage</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2IHmdXDX3YgAxQM50uhTVt_S-0ag5qiFOObeS7I37su4uSTx7_NJPGI6iafZNYFfuJeno9pRnubIDe6_MUv0t6a6jEuqqqLwGlcm8yug2yjLel_iyG8zyENioxjsYv8s02M1uNb6vHJk/s1600/IMG-0511.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2IHmdXDX3YgAxQM50uhTVt_S-0ag5qiFOObeS7I37su4uSTx7_NJPGI6iafZNYFfuJeno9pRnubIDe6_MUv0t6a6jEuqqqLwGlcm8yug2yjLel_iyG8zyENioxjsYv8s02M1uNb6vHJk/s400/IMG-0511.JPG" width="300" /></a></div>
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After being frozen for several hours</div>
<div style="text-align: center;">
<br /></div>
<br />
2 cups heavy whipping cream<br />
1 cup whole milk<br />
3/4 cup sugar<br />
2 tsp. vanilla<br />
1/2 tsp. salt<br />
<br />
Mix well until sugar is dissolved. Freeze in an electric ice cream maker, following manufacturer's directions. My ice cream maker takes 30 minutes.<br />
<br />
This results in a soft serve-type ice cream. For traditionally-textured ice cream, transfer to covered bowl and freeze for several hours.<br />
<br />
<i>Note: </i><br />
<br />
When our kids were small, we used an old-fashioned hand cranked White Mountain ice cream freezer. They sat on the front porch to turn the crank and there was always someone to take over when the cranker got tired or impatient.<br />
<br />
Now I use a Cuisinart electric ice cream maker. It's loud but simple to use. The directions say to freeze the bowl of the ice cream maker for 12 hours or so before using it. I just keep the clean bowl in my big freezer all summer so it is ready to make ice cream at any time.<br />
<br />
<h4>
Toppings:</h4>
<div>
Hot Fudge Sauce: <a href="https://recipesforben.blogspot.com/2019/10/hot-fudge-sauce.html">https://recipesforben.blogspot.com/2019/10/hot-fudge-sauce.html</a></div>
<div>
Butterscotch Sauce: <a href="https://recipesforben.blogspot.com/2019/10/butterscotch-sauce.html">https://recipesforben.blogspot.com/2019/10/butterscotch-sauce.html</a></div>
clairzhttp://www.blogger.com/profile/12076402619649343527noreply@blogger.com0tag:blogger.com,1999:blog-694417379134801677.post-6957496446550494082019-09-11T11:44:00.003-06:002021-12-07T13:24:02.651-07:00Recipes from Three Pines, Quebec<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii_r1KIBqXkj5wh75rFdPpW2fv7u_QSGxantjx5Jg-DrzEUiEf_fqO0ru_avGf_9f9Ca26yRWv-IFqZLGGqqdzWDhZczsGmAvOGnsQMt57ysYGEiWq1D0gagIOXUOWicwDI9cPdnUwH48/s1600/penny+books.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii_r1KIBqXkj5wh75rFdPpW2fv7u_QSGxantjx5Jg-DrzEUiEf_fqO0ru_avGf_9f9Ca26yRWv-IFqZLGGqqdzWDhZczsGmAvOGnsQMt57ysYGEiWq1D0gagIOXUOWicwDI9cPdnUwH48/s400/penny+books.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">image from eBay</td></tr>
</tbody></table>
<div style="text-align: center;">
<br /></div>
<br />
With her Chief Inspector Gamache series, author Louise Penny has created a tucked-away world in the fictitious village of Three Pines, Quebec. While solving crimes and discussing life, her characters have lovely meals in their own homes and in Olivier's Bistro.<br />
<br />
During this blazing New Mexican summer, I was dreaming of snowfall on the Three Pines village green, blazing fires in the snug bistro, and tables laid with plates of Shepherd's Pie. I searched around for recipes from Three Pines and this is what I found.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RoBHm2-5ai0zRO4SCBYQz_CKaA3iL3GxmohH4qs2Y7wEr9yz7UguP6-OdTFFEQwpLRdx_Dhv4oEPJKRAKykoVrs85r41fQdkxRIkq0VGwC2uOYpBTgMaX4EFadvZIiYF2C60kUagOBc/s1600/nature.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="498" data-original-width="400" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RoBHm2-5ai0zRO4SCBYQz_CKaA3iL3GxmohH4qs2Y7wEr9yz7UguP6-OdTFFEQwpLRdx_Dhv4oEPJKRAKykoVrs85r41fQdkxRIkq0VGwC2uOYpBTgMaX4EFadvZIiYF2C60kUagOBc/s320/nature.jpg" width="257" /></a></div>
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You can download a pdf file of Louise Penny's cookbook, The Nature of the Feast, which contains the recipes from the Gamache series in the section below, plus a few more: <a href="https://static.macmillan.com/static/smp/nature-of-the-feast/NatureOfTheFeast_Final.pdf">https://static.macmillan.com/static/smp/nature-of-the-feast/NatureOfTheFeast_Final.pdf</a><br />
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Here are some of the recipes from the series website at <a href="http://www.gamacheseries.com/">http://www.gamacheseries.com/</a>.<br />
<br />
<br />
<b>Apple and Avocado Salsa with Honey-Lime Dressing</b>: <a href="http://www.gamacheseries.com/the-nature-of-the-beast-apple-avocado-salsa/">http://www.gamacheseries.com/the-nature-of-the-beast-apple-avocado-salsa/</a><br />
<br />
<b>Cheese and Leek Dish with a Crunchy Crumble Top</b>:<a href="http://www.gamacheseries.com/the-beautiful-mystery-cheese-leek-dish/">http://www.gamacheseries.com/the-beautiful-mystery-cheese-leek-dish/</a><br />
<br />
<b>Chocolate and Raspberry Mousse</b>: <a href="http://www.gamacheseries.com/the-long-way-home-chocolate-raspberry-mousse/">http://www.gamacheseries.com/the-long-way-home-chocolate-raspberry-mousse/</a><br />
<br />
<b>Duck, Brie, and Fig Confit Sandwich</b>: <a href="http://www.gamacheseries.com/a-great-reckoning-duck-brie-fig-confit-sandwich/">http://www.gamacheseries.com/a-great-reckoning-duck-brie-fig-confit-sandwich/</a><br />
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<b>French Onion Soup</b>: <a href="http://www.gamacheseries.com/bury-your-dead-french-onion-soup/">http://www.gamacheseries.com/bury-your-dead-french-onion-soup/</a><br />
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<b>Grilled Garlic Shrimp and a Quinoa-Mango Salad</b>: <a href="http://www.gamacheseries.com/a-trick-of-the-light-grilled-garlic-shrimp/">http://www.gamacheseries.com/a-trick-of-the-light-grilled-garlic-shrimp/</a><br />
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<b>Homemade Lemonade</b>: <a href="http://www.gamacheseries.com/a-rule-against-murder-homemade-lemonade/">http://www.gamacheseries.com/a-rule-against-murder-homemade-lemonade/</a><br />
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<b>Pain Doré</b>: <a href="http://www.gamacheseries.com/the-brutal-telling-pain-dore/">http://www.gamacheseries.com/the-brutal-telling-pain-dore/</a><br />
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<b>Roast Turkey and Chestnut Stuffing</b>: <a href="http://www.gamacheseries.com/still-life-roast-turkey-chestnut-stuffing/">http://www.gamacheseries.com/still-life-roast-turkey-chestnut-stuffing/</a><br />
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<b>Steak Frites with Mayonnaise</b>: <a href="http://www.gamacheseries.com/fatal-grace-steak-frites-with-mayonnaise/">http://www.gamacheseries.com/fatal-grace-steak-frites-with-mayonnaise/</a><br />
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<b>Sugar Pie</b>: <a href="http://www.gamacheseries.com/the-cruelest-month-sugar-pie/">http://www.gamacheseries.com/the-cruelest-month-sugar-pie/</a><br />
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<b>Trifle</b>: <a href="http://www.gamacheseries.com/how-the-light-gets-in-trifle/">http://www.gamacheseries.com/how-the-light-gets-in-trifle/</a><br />
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<br />
So far, so good. Thinking of the many other culinary experiences in the books, I was lucky enough to come across a website done by a book discussion group that took each dish and figured out how to cook it. The site is called <a href="https://thenightisastrawberry.blogspot.com/"><b>The Night is a Strawberry; Cooking Our Way to Three Pines</b></a>. Here you will find <a href="https://thenightisastrawberry.blogspot.com/2016/07/parsnip-and-apple-soup-time-of-stillness.html">Parsnip and Apple Soup,</a> <a href="https://thenightisastrawberry.blogspot.com/2016/10/shepherds-pie-keeping-grief-company.html">Shepherd's Pie</a>, <a href="https://thenightisastrawberry.blogspot.com/2016/04/clotted-cream-strawberry-jam-and.html">Clotted Cream</a>, <a href="https://thenightisastrawberry.blogspot.com/2016/02/hot-chocolate-and-regret.html">Hot Chocolate</a>, many more recipes and a bonus: <a href="https://thenightisastrawberry.blogspot.com/2015/08/in-search-of-licorice-pipe_31.html">In Search of a Licorice Pipe.</a><br />
<a href="https://thenightisastrawberry.blogspot.com/2015/08/in-search-of-licorice-pipe_31.html"><br /></a>
<div><a href="https://thenightisastrawberry.blogspot.com/2015/08/in-search-of-licorice-pipe_31.html">A</a>nd here is a complete pdf version of <i>Les Saveurs de Three Pines:<a href="https://flammarion.s3.amazonaws.com/images/les-saveurs-de-three-pines-penn.pdf">https://flammarion.s3.amazonaws.com/images/les-saveurs-de-three-pines-penn.pdf</a></i></div>clairzhttp://www.blogger.com/profile/12076402619649343527noreply@blogger.com0tag:blogger.com,1999:blog-694417379134801677.post-52386125833181395112019-08-31T20:33:00.002-06:002019-08-31T20:33:38.155-06:00Watermelon Strawberry Caprese SaladServes 6.<br />
<br />
Salad:<br />
3 cups watermelon balls<br />
2 cups halved small strawberries<br />
1 pint cherry tomatoes<br />
8 oz. fresh water packed mozzarella balls, cherry sized<br />
salt and pepper<br />
basil leaves for garnish<br />
<br />
Basil Vinaigrette:<br />
1 small shallot, chopped<br />
1 clove garlic, chopped<br />
1 cup loosely packed fresh basil leaves<br />
1/2 cup olive oil<br />
3 tbl. white wine vinegar<br />
1 tsp. salt<br />
1/3 tsp. black pepper<br />
Mix all in blender or food processor until smoothclairzhttp://www.blogger.com/profile/12076402619649343527noreply@blogger.com0tag:blogger.com,1999:blog-694417379134801677.post-77620561692488944702019-07-15T11:42:00.002-06:002019-07-15T11:42:25.737-06:00Best Pumpkin Bread EverFrom the files of my sister, Auntie Bucksnort. There is a copy at <a href="https://www.allrecipes.com/recipe/6820/downeast-maine-pumpkin-bread/print/?recipeType=Recipe&servings=24&isMetric=false">Allrecipes.com</a><br />
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Ingredients</h2>
<ul style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; background-color: white; box-sizing: border-box; color: #2d2d2d; display: inline-block; font-family: "Source Sans Pro", Arial; font-size: 16px; list-style: none; margin: 0px; outline: none !important; padding: 0px; vertical-align: top; width: 276.391px;">
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">1 (15 ounce) can pumpkin puree</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">4 eggs</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">1 cup vegetable oil</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">2/3 cup water</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">3 cups white sugar</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">3 1/2 cups all-purpose flour</li>
</ul>
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<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">2 teaspoons baking soda</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">1 1/2 teaspoons salt</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">1 teaspoon ground cinnamon</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">1 teaspoon ground nutmeg</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">1/2 teaspoon ground cloves</li>
<li style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">1/4 teaspoon ground ginger</li>
</ul>
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Directions</h2>
<span style="background-color: white; color: #2d2d2d; font-family: "Source Sans Pro", Arial; font-size: 16px;"></span><br />
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<li class="item" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.</li>
<li class="item" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.</li>
<li class="item" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;">Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.</li>
<li class="item" style="-webkit-tap-highlight-color: rgba(255, 255, 255, 0) !important; box-sizing: border-box; outline: none !important;"><br /></li>
</ol>
<div>
<span style="color: #2d2d2d; font-family: Source Sans Pro, Arial;">Even better the second day.</span></div>
clairzhttp://www.blogger.com/profile/12076402619649343527noreply@blogger.com0tag:blogger.com,1999:blog-694417379134801677.post-76268109679696695732019-07-15T10:14:00.002-06:002019-07-15T10:15:15.394-06:00Auntie Bucksnort's Spicy Peanut Noodles<span style="background-color: white; color: #222222; font-family: "arial" , "helvetica" , sans-serif;">In her own words:</span><br />
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<i><span style="background-color: white; color: #222222; font-family: "arial" , "helvetica" , sans-serif;">Very simple & quick - it's my go-to-must-have-carbs-right-</span><wbr style="background-color: white; color: #222222; font-family: arial, helvetica, sans-serif;"></wbr><span style="background-color: white; color: #222222; font-family: "arial" , "helvetica" , sans-serif;">this-instant dish.</span></i><br />
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<u><i><br /></i></u></div>
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<i><u>Wide rice noodles</u> (boil 12 minutes, then rinse really well with hot water). </i></div>
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<i><br /></i></div>
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<i>In a big microwave proof bowl: a bunch of <u>Mae Ploy sauce</u> (cheapest at the cheapy groovy food supply store*) w/ a great big glop of smooth cheapy <u>peanut butter.</u> (Might be even better w/ chunky p.b.) Heat that for 3 minutes, whisk in <u>rice wine vinegar</u> and a whole bunch of <u>lime juice</u>. </i></div>
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<i><br /></i></div>
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<i>Toss in noodles. I like to add a bunch of sliced <u>hearts of palm</u> from the cheapy groovy food supply store if I have them. And I like eating it hot or cold. Might be good as a base for pad thai. Cheapest to <a data-saferedirecturl="https://www.google.com/url?q=https://www.amazon.com/gp/product/B01C6DSO56/ref%3Dppx_yo_dt_b_asin_title_o00_s00?ie%3DUTF8%26psc%3D1&source=gmail&ust=1563290430940000&usg=AFQjCNEiDGqwnYOYBj3OKrvOlRfQkO1j_w" href="https://www.amazon.com/gp/product/B01C6DSO56/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1" style="color: #1155cc;" target="_blank">order</a> the noodles if you can bear dealing with the great big footprint of all that prime packaging.</i></div>
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~~~~~</div>
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My note:</div>
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<i>*The cheapy groovy food supply store</i>: We never can remember the name of this place since it seems to change hands before we can get used to what it's called. Right now it is Shamrock Foods and is located at <span style="font-family: "roboto" , "arial" , sans-serif;">2489 N Main St, Las Cruces, NM 88001.</span></div>
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<span style="font-family: "roboto" , "arial" , sans-serif;">I always find it by searching online for "Las Cruces restaurant supply" since it has restaurant-style bowls, utensils, and pans in addition to lots of interesting foods.</span></div>
clairzhttp://www.blogger.com/profile/12076402619649343527noreply@blogger.com0tag:blogger.com,1999:blog-694417379134801677.post-36379176468989737972019-07-06T12:02:00.000-06:002019-10-20T11:43:16.054-06:00Recipes for a Zero Waste HouseholdWe are doing our best to move toward zero waste production in our house, which means keeping in mind the old slogan:<br />
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<span style="font-size: large;">Reduce, Reuse, Recycle</span></div>
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Plastic is number one on our list: Our goal is to <i>reduce</i> the number of plastic items coming into the house, <i>reuse</i> the ones we already have as we use up their contents, and <i>recycle</i> the remaining ones. When, say, a container of dishwasher liquid is empty, I search for a homemade solution to put into it. Since I found a good recipe for a dry dishwasher soap, I've put that into a clean glass container and have rinsed and recycled the huge plastic dishwasher detergent container (vowing never to buy another).<br />
<br />
It's important to realize that plastic doesn't go away (see Humans Have Made 8.3 Billion Tons of Plastic: <a href="https://www.pbs.org/newshour/science/humans-made-8-3-billion-tons-plastic-go">https://www.pbs.org/newshour/science/humans-made-8-3-billion-tons-plastic-go</a>) and that very little of recyclable plastic actually gets recycled (see A Whopping 91% of Plastic Isn't Recycled: <a href="https://news.nationalgeographic.com/2017/07/plastic-produced-recycling-waste-ocean-trash-debris-environment/">https://news.nationalgeographic.com/2017/07/plastic-produced-recycling-waste-ocean-trash-debris-environment/</a>).</div>
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In addition to reducing plastic use, we are working on reducing our dependence on paper products. As we use up our existing supply, we try to figure out a substitute for each product. </div>
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And so it goes, one step at a time. And yes, these steps might take a little longer but I believe that we owe it to the earth and to ourselves.</div>
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Here are some of the recipes and substitutions we've found so far.</div>
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<span style="font-size: large;">Kitchen</span></div>
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<i>Paper towels</i>: We have put a stack of clean old dishcloths where the paper towels used to be.</div>
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<i>Dishwasher detergents: </i></div>
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<br />
There are lots of diy mistures online, but this one worked best with our very hard water:</div>
<div style="text-align: left;">
<br />
1/2 cup washing soda<br />
1/4 cup Oxi Clean<br />
1 tsp. citric acid<br />
<br />
Use 1 tbl. of this mixture, together with three drops blue Dawn detergent in the soap dispenser and 1/2 cup vinegar in a cup in the top rack.</div>
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<br /></div>
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<i>Food waste:</i></div>
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We feed scraps to our chickens and compost the rest. Bits of meat or bones are frozen until it's time to put them into the trash (which we have reduced to once a month pickup).<br />
<br />
<i>Water</i>:<br />
We buy drinking water in large jugs that we take back to the store when empty. We carry refillable personal aluminum water bottles instead of plastic ones.<br />
<br />
<i>Groceries:</i><br />
We use mesh fabric bags for buying produce, and fabric grocery bags to carry food home.<br />
<br />
<i>Make our own</i>:<br />
I've always liked cooking from scratch. When I noticed the empty plastic yogurt containers stacking up, I went back to making my own yogurt. It's made in glass jars in the instant pot, and a little from each batch acts as a starter for the next. The recipe is here: <a href="https://www.paintthekitchenred.com/homemade-instant-pot-yogurt-pot-in-pot/">https://www.paintthekitchenred.com/homemade-instant-pot-yogurt-pot-in-pot/</a><br />
<br />
<i>Food storage:</i><br />
We use recycled glass and plastic containers for leftovers, silicon food storage bags in the fridge and freezer, and we wash and reuse the ziplock bags that we purchased before our zero waste project.<br />
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<i>Trash:</i><br />
When we painted our kitchen cabinets, we added one that holds two trash containers--one for trash and one for recyclable materials. The containers slide out and back in for a less messy look and are less tempting to our dogs.<br />
<br />
Our garbage pickup company wants all trash bagged, and I wanted to stop buying plastic kitchen garbage bags--so now we reuse feed bags (chicken food, dog food) to put the garbage into. Seems like a win-win to me. The only problem? We have far more empty feed bags than trash!<br />
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<span style="font-size: large;">Bathroom</span><br />
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<span style="font-family: inherit; font-size: medium;"><i>DIY Tub and Toilet Cleaner </i>(from <i>101 Ways to Go Zero Waste</i>, by Kathryn Kellogg)<i>:</i></span></div>
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3/4 cup baking soda</div>
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2-3 tbl. hydrogen peroxide</div>
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2-3 tbl. liquid castile soap</div>
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Mix together to make a thick paste. Rub the paste onto the surface, let sit 10 minutes, wipe and rinse.</div>
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<i>Toothpaste:</i><br />
We have substituted a little jar of baking soda for all those non-recyclable tubes of toothpaste. It works great, and my dentist approves.<br />
Update: I like this recipe even better: Equal parts baking soda and coconut oil, flavored with a few drops of peppermint.<br />
<i><br /></i>
<i>Panty Liners and Sanitary Pads:</i></div>
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Make your own washable liners (here is one pattern; there are lots of others online: <a href="https://dontmesswithmama.com/diy-mama-pads-tutorial/">https://dontmesswithmama.com/diy-mama-pads-tutorial/</a>) or purchase some online from Etsy or Amazon. You will be amazed at how much money you save and at how much the bathroom waste is reduced. Just rinse them out, wash with the regular laundry, and let them dry on a rack in the sun.</div>
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<i>Shampoo:</i></div>
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I am using a shampoo bar (it comes wrapped in paper) now and am finding it economical, fragrant, and good for my hair. Another option is to buy liquid shampoo from bulk containers (bring your own container and have the checker weight it empty). I found that our local food coop has a good variety of bulk lotions, soaps, and shampoos.<br />
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<i>Conditioner: </i><br />
Believe it or not, good old apple cider vinegar works great.</div>
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<i><br /></i></div>
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<i>Body Wash:</i><br />
Buy bulk, or just use bar soap. I have a big bottle of Dr. Bronner's castile soap that I water down and put in the old body wash container.<br />
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<i>Shavers:</i><br />
We stopped buying plastic shavers and invested ($8.00 on Amazon) in an old-fashioned metal safety razor with razor blades. Works great, less waste.<br />
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<span style="font-size: large;">Laundry</span></div>
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<i><b>Detergent:</b></i></div>
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Powdered form:</div>
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One 4 lb. box of each: Super washing soda, borax, and baking soda; 3 bars of Fels Naptha soap (or Kirk's, Zote, or Ivory) grated. Mix (wear gloves) in a large container. Use 2 heaping tbl. for each load. Works great. <i><b>For a smaller batch</b>:</i> one bar of Fels Naptha, 16 oz. each of super washing soda, borax, and baking soda.</div>
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Liquid form:</div>
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There are two recipes here: <a href="https://brendid.com/diy-laundry-detergent-liquid-2-non-toxic-boxax-free-recipes/">https://brendid.com/diy-laundry-detergent-liquid-2-non-toxic-boxax-free-recipes/</a></div>
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<i><b>Dryer sheets:</b></i><br />
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You can use a washcloth dampened with vinegar in the dryer load<br />
or<br />
You can add 1/2 white vinegar to the washer load<br />
or<br />
You can buy Laundry Betty felted wool balls from Amazon<br />
or<br />
My favorite: Toss a few clean, dry tennis balls into the dryer along with the wet clothes. This works--no static.<br />
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clairzhttp://www.blogger.com/profile/12076402619649343527noreply@blogger.com0tag:blogger.com,1999:blog-694417379134801677.post-33380841300606096352019-07-03T05:16:00.001-06:002019-07-03T05:16:08.610-06:00Almond Butter Cookies<b>1/2 cup butter</b><br />
<b>1/2 cup coconut oil</b><br />
<b>1 cup white sugar</b><br />
<b>1 cup brown sugar</b><br />
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Mix together with paddle attachment in stand mixer. Whip at high speed for five minutes.<br />
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Add:<br />
<b>1 cup almond butter</b><br />
<b>2 eggs</b><br />
<b>1 tsp. vanilla</b><br />
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Continue whipping for another two to three minutes.<br />
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Sift together:<br />
<b>2 cups flour</b><br />
<b>1 tsp. baking soda</b><br />
<b>3/4 tsp. salt</b><br />
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Add sifted ingredients to the first mixture. Stir just until completely blended.<br />
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Chill dough for at least an hour. Don't skip this step.<br />
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Drop cookies onto parchment lined cookie sheets, 1/4 cup for each cookie. Cookies should be four inches apart.<br />
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Bake at <b>350 F</b> for 12 minutes. Let cool on the parchment paper. Store in freezer bags. Makes abou 21 large cookies.<br />
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<br />clairzhttp://www.blogger.com/profile/12076402619649343527noreply@blogger.com0