TreasuresInTerraCotta

Our garden is growing tomatoes!  We have to pick them a bit before they are perfectly ripe or the birds and groundsquirrels and rabbit will eat them.  But that's not trouble since the boys like to go out and harvest tomatoes every day.  As soon as the tomatoes have started to turn orange the kids (and the cousins and the friends) want to pluk them from the vines. We leave them on the counter until they turn a nice red.  My favorite use for them is salsa.  My favorite recipe is a variation on the recipe for Tableside Guacamole from the Flying V Bar & Grill at Ventana Canyon. Salsa Fresca 3-4 roma tomatoes, diced 1 jalapeno pepper, chopped fine 1 handful cilantro, chopped 1 clove garlic, minced 1/2 tsp Kosher salt 1/2 tsp fresh ground black pepper Juice from 1 large or 2 small limes Mix all ingredients together. Serve with tortilla chips, on tacos, with veggies, etc. Most recipes also call for 1/2 a re...

I started to send a couple individual emails to keep in touch with friends far and near.  For the sake of speed, however, I'm sure everyone in ether-space is interested in what we've been up to here in Sunny Arizona.  Andrew got it in his mind that he wanted to make a Blueberry Pie.  I told him we needed a lot of blueberries....6 cups.  So he saved exactly 6 blueberries for the pie!  Needless-to-say we made a trip to the store for 99 cent blueberries.  I used the America's Test Kitchen recipe for blueberry pie and the crust.  (That's for you Kimberly and you Grandpa.)  Good thing Tyler didn't marry me for my crust-making-ability!  (Need some tutoring from Cousin Beth and Aunt Mary K.) I received this stack of books in the mail today, so this little picture is for Michelle and all my book group friends.  If you knew what a grin I had on my face while pulling them out you would know I am a bookworm....

We have borrowed the story of Stone Soup from the library many times.  I am especially fond of the Jon Muth version with an Asian flare and beautiful watercolor pictures.  The Pete Seeger version includes a catchy little song that my boys sing regularly.   Recently Calvin announced, "We should make Stone Soup!"  So we borrowed a few more books for comparison and invited some friends. We read the story with the kids and then said aloud, "What we need is three smooth stones...to make stone soup."  Off they ran to collect stones! A big pot, a few stones and some water is all you need for Stone Soup. Unless, of course, a bit of salt could be found.  It is even better with a bit of salt. Until someone observed, "This soup is good, but it would be even better with some carrots." Or, "The last time I made stone soup corn made it especially delicious." The kids eagerly added corn and peas, carrots and onions, meat and potatoes.    And once ...

Almost every birthday cake, graduation cake and even wedding cake in my paternal family history is made from  this recipe. I know its flavor. I know the way the frosting feels in my mouth. And I am learning how to use it to create fun, decorated cakes. And at the risk of sharing family secrets, I am going to share these "recipes" with you. Cake: Duncan Hines yellow cake mix Add a box of vanilla pudding Make as directed on the back of the box Frosting: 2 sticks butter 2 pounds powdered sugar (1 bag) 1 tsp vanilla or lemon extract ~1/2 cup milk This frosting sets up with a nice "crunchy" crust, but remains soft underneeth.  That makes it perfect for decorating and it can even be covered lightly with plastic wrap without sticking. Here are a few other tips I've learned along the way.  Or maybe I should say tips I learned the hard way. -Use fresh powdered sugar.  C&H  says powdered sugar has an indefinite shelf life, ...

Do you ever shop like this:  it was on sale and I had a coupon. Because corn tortillas were on sale last week...and I had a coupon...I bought the package of 80.  Eighty corn tortillas!!  But really, how could I not, when the package of 80 was $2.99 (and don't forget that I had a coupon), and the package of 40 was something like $2.69.  So I've been cooking new things...with corn tortillas!!  I quizzed a few Cooking Friends for their enchilada recipes.  Finally, I decided to make The Pioneer Woman's White Chicken Enchiladas .  Super yummy.  Not good for you!  But worth it. Give them a try some time, if you're in the mood for a non-traditional chicken enchilada. Then I made an attempt at the humble Tostada.  Note: to cook corn tortillas to a nice wonderful crispyness the oil must be hot, but not too hot.  Right!  The mystery evaded me, too. Last night, spur of the moment, I went to the The Pio...

It's Labor Day weekend and we celebrated in the usual way...a Progressive Dinner.  For five years now we've been choosing a theme, searching for recipes, comparing notes and then traveling to three houses, one for each course of the meal.   This year's theme: Cowboy Grub Oh, it was a fun theme!  I was in charge of appetizers and I served: Corn salad/salsa with chips and quesadillas Grilled Stuffed Jalapenos Henry Weinhard's Root Beer  Corn Salad: In Progress Sometimes our themes lend themselves to dress-up!  Cowboys and Cowgirls playing Wii   Main Course: Cowboy Meatloaf Cowboy Beans served in a Mashed Potato Texas Star Dessert:  Peach Cobbler in a cast iron skillet Served with ice cream Two cow pokes all tuckered out!  The proposed theme for next year is Food On A Stick!  Want to join us?  The more the merrier.

After our early introduction to the butterfly life cycle back in September/October we spent last week actually studying "Bb is for Butterfly," the butterfly life cycle and that "God can make me new." Here are some highlights.  Caterpillars arrived on Monday.   Butterfly print watercolors.  Butterfly Magic at the Tucson Botanical Gardens on Friday with friends. (#31 from my 101 in 1001 list ) Gotta love those magnifying glasses!   Caterpillar snacks from Family Fun ( March 2011 ) (#38 from my 101 in 1001 list ) Butterfly snacks from Family Fun ( March 2010 )  Enjoying their snacks! By the end of the week we had five big fat caterpillars, but no chrysalids yet. We'll keep you posted.

There is one section in my cook book that does not get much use. The Vegetable section. Not because I don't like vegetables, I do. But because most vegetables can be steamed for about 8 minutes and put on the table. Add your own salt, pepper and butter if you wish. Call me lazy, but that's how most veggies are served in my house. But for Thanksgiving I was looking for something a little fancier for green beans, but without a lot of extra ingredients or prep. Something sorta "fresh." I found Parsleyed Green Beans from Better Homes and Gardens and it is a recipe worth sharing. (I halved the amount of butter.) Did you make any new recipes worth sharing this year?

The sunflowers have grown out of the picture and the flower has started to form. I hope to have some sweet sunflower pictures soon. The first of the Lemon Boy tomatoes is ready. Like a healing bruise it has transitioned through many strange color stages. I finally decided to bring it in before the birds got to it. We will slice it and put salt on it tonight for dinner. Nothing beats fresh basil. I like to wander through the vegetable aisles at Target and Lowe's rubbing my hands over the basil just to smell its sweet smell. We harvested our first Mystery Squash. Like most people who've grown squash can attest, one day I knew that all the squash were about fist-size and the next morning I went out and found this! Not knowing what to do with it I put it into our favorite squash dish Calabacitas. 1 Mystery Squash, cut into 1" pieces (leaving the skin on) 1 yellow squash, cut into 1" pieces (also from our garden) 1 yellow onion diced 1 can corn 1 can diced tomatoes ...