Saturday, June 25, 2011

The Pizza Oven

So I've been out of commission for a while due to a nasty stomach flu bug but I am almost back to 100%.  We have several projects going on as well that are keeping me busy.  Robb and Ben made some great progress on our wood fired pizza oven.  Only a few more cement blocks and we're ready to start building the forms for the oven hearth.  We can't wait to taste our first pizza!
Ready for concrete

Oven stand almost completed - beer makes stronger concrete!

 We were hoping to have this done by now because on July 5th we start our kitchen remodel.  We'll keep you updated on the progress.



The appliances are bought.  The cabinets, hardware, and eating bar are all decided on, just can't decide about the back splash.  I am soooo excited to get going but have never been without a kitchen for 6 weeks.  I'll have to be creative with the barbecue and microwave.  Our daughter Kate is going to help by cooking for us and packing our work lunches a few times a week which should make life easier.  Without a kitchen I will be lost!  

Sunday, June 19, 2011

AK's Party


Yesterday we had a retirement celebration for my sister-in-law.  I have known Kathe for 33 years and now I consider her simply my sister.  Kathe, also known as A.K. (aunt Kathe) is one of the most special people I have ever met and I am not alone in that sentiment.  I volunteered to cook the food for her party.  A large undertaking but a true labor of love.  One of AKs request was ribs, so Robb and I started a few weeks ago cooking ribs in our new smoker and freezing them.  We cooked about 45 pounds of ribs!  

First batch in the new smoker
Just out of the smoker.  Hard to resist at this point

Along with a few of her amazing friends, Ellie, Pam and Lorraine, and my daughter Kate, we worked Friday morning preparing for the feast.  We had had received about 66 RSVPs at that time so I was planning food for 75.   I had such a wonderful time preparing for the party with her friends that I hope we can hang out together again sometime soon.

The sous chefs hard at work

The sous chefs kind of hard at work!

For appetizers we had antipasto skewers,  veggie dip and goat cheese with thyme and red onion.


Antipasto Skewers

I have to thank my oldest daughter Mona for the goat cheese recipe.  Thanks Mo!  It's now in my favorites list and also one of Kathe's favorite.  Easy to prepare and exceptionally good to eat.  
Goat Cheese - Couldn't snap the picture before the people starting digging in!

Goat Cheese with Red Onion and Thyme

1 log of goat cheese
1 red onion finely diced
2 tablespoons fresh thyme leaves (add more to taste but don't skimp here)
I use my Tuscan Seasoning Salt (hope to sell soon) but you can use salt and pepper and Italian  
   Seasoning of your choice
2-3 tablespoons of red wine vinegar
1/4 cup good quality olive oil

Lay the goat cheese on a serving platter, cover with onions.  Sprinkle with thyme and seasoning.  Sprinkle with red wine vinegar and olive oil.  Set out at room temperature about an hour before serving.  If there is a collection of oil and vinegar, use it to baste the goat cheese until serving.  Serve with crackers or baguette.


For the main course: BBQ ribs with homemade BBQ sauce, chicken teriyaki skewers, tofu teriyaki skewers, pasta salad, caesar salad with feta and sun-dried tomatoes, and asian coleslaw.

Well the party was a big hit.  Thanks to every one who helped with the preparation of the food and most of all, kisses to AK and Happy Retirement!

Monday, June 13, 2011

Congratulations for Graduation

What a great weekend!  Our youngest daughter "Kate" (but to us still Katie) graduated from EWU this past weekend with her Master of Fine Arts - Creative Writing/Fiction.  Wonderful ceremony along with pre and post parties.  What an amazing group of classmates which was an extra added bonus.  Way to go Katie and the rest of the MFAers!


Wednesday, June 8, 2011

Under a Pile of Rubble

Do you ever wonder how you collected all that stuff that is cluttering up your house? When my house is cluttered, my mind is cluttered, my life is cluttered . I save items......

I have 2 boxes of salt and peppers shakers, most of which my dad gave me, sitting in our storage unit (oh yes we have a storage unit to help us keep more stuff we don't need). Hopefully my dad is in some other universe smoking a Winston and drinking some Old Crow on the rocks, but since he's no longer here, I have a hard time getting rid of them. So every few years I unpack them, reminisce, and repack them for a few more years. Thus - the storage unit.

In storage we also have a desk of my grandmother's from when she taught school, thousands of our son Ben's baseball cards, Teddie Ruxpin and numerous Beanie Babies and other toys and school memorabilia of Kate's, Christmas decorations, and several sails (in case we need a spare!).

At home, for instance, I have 12 glass luncheon plates with cups that belonged to my grandmother. I have had them for about 25 years and have used them once. Numerous bowls, glasses and plates that I'm sure belonged to someone I'm related to, a half hide of black leather that I was going to use to make motorcycle riding pants for Robb (about 30 years ago), more clothes than I will ever need, old sporting equipment, wine and beer making supplies, a full wet suit....you get the idea!

I would love to live with much less stuff, I just need the boost to give some of it away. Kate is having a garage sale soon so I am making an effort to gather up what I can in the next week. She also has been recommending I take pictures of the things I can't seem to get rid of but never use. Then I can get rid of things and I'll have the pictures to remember them by and someone may get some good use out of them or at least store them at their house. Sounds like a good idea.

Wish me luck!

Monday, June 6, 2011

Back Yard Urban Farmers

In addition to bees we also raise chickens.  We started with 4 last year.  One ran away, sort of!!  One of our neighbors saw a car stop and pick her up and take her away.  That was Marilyn.  Then Ruby died right after we returned home from Italy last fall.  She was being picked on and no matter what we tried, Roxy would not leave her alone.  So now all we have left is Roxy and Aretha.  We get about an egg a day out of of each of them which is perfect.  We have them separated in the coop and when we're home they get to wander and keep the yard bug free.

Once you have chickens you can see where the saying "chicken" comes from.  They scare easily and are flighty (no pun intended and they don't fly well anyway).  Some others; "hen pecked"and "pecking order".  They are really quite fun to have and now it's hard to eat a store bought egg.  I am still a little afraid of them though.   My Italian grandmother, "Nana", thought birds, especially in the house were a bad omen.  I've been a little frightened of birds since childhood!


Aretha and Roxy getting the herb garden ready for planting

Ina's Fennel Potato Gratin

One of my favorite recipes:  Ina Garten’s Fennel Potato Gratin

I have a few recipes that are standbys and I know they will always be tasty and a big hit.  I often do my own variations at times but often make this one per the recipe. 

I make these potatoes a few times a year.  They are not for the faint at heart - meaning loaded with cream and cheese but very delicious.  They are a great item to bring to a pot luck, which I did last weekend.  As usual they were hit.  However, I have to give the credit to Ina.  I would like to try and make a vegan version soon with cashew cream and something to give it the Gruyere punch. I will have to think on this one.  But anyway, here is the recipe (click on the word "recipe" to go to the link)and a picture of part of the process.



Sauteing Fennel and Onions



I think I was amiss and did not take a picture of the final product (but here it is cooking).The finished product is always impressive. 

Friday, June 3, 2011

Farro - My New Fav

One of my new favorite foods is farrro.  Farro, also known as Emmer, is not a new food.  It has been around for a long time and is said to be the grain which all other grains come from.  It was an important grain in the Mediterranean and Near East and fed the masses for thousands of years.  I have also read it was the main food of the Roman Legions.  The farro was used to fed the Roman poor in the form of  "puls".  The grain was pounded by mortar. The resulting meal was mixed with water and made into a kind of "puls". Men who ground the grain were called pistores or in later times, bakers were also called pistores because they ground the grain as well as baked the bread. It has been grown and used in Italy since Roman times and is now mostly grown in Lazio, Umbria and Abruzzo.

Farro, also known as Emmer is now grown locally in Washington state and can be found in bulk in some local markets.  You can also buy this prepackaged. 

Farro, chewy and flavorful, is a great addition to soups or salads or anything you may use a grain for.  In ½ cup of dry farro you will find 3.5g fiber, 4g protein along with iron, niacin and zinc.  It is also said to contain antioxidants.

I made this yummy salad and called it:

Farro Caprese Salad

1 cup farro
1 cup chopped cucumbers (I used baby cucumbers, peel and all)
1 cup chopped seeded fresh tomatoes -
1/4 cup chopped red onion
1/4  cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
2-3 tab balsamic vinegar
2-3 tab good olive oil
Fresh mozzarella cubed or just use the small balls (bocconcini) cut in half - For the vegan version leave this out or add tofu
Tuscan Seasoning Salt (secret recipe.  I hope to sell this soon)
   You can substitute your favorite Italian Seasoning, salt and pepper to taste.

Cook farro in a pan of lightly salted boiling water for about 15-20 minutes.  Drain and cool.  Combine with all ingredients, stir and serve.  This salad keeps well and is totally delicious the next day….or the next!