A FRESH START FOR A NEW YEAR

I don’t make resolutions for the new year. I don’t want to feel badly about not achieving some pre-set goal.

I do, however, get this feeling of needing change this time of year. Once all the preparations and excitement of Christmas are over it seems like time to clear things out. Personally and physically.

Time to clear out the clutter in my home and in my head. This spurs the changes in life that I may need to make.

Maybe it comes from the days growing longer each day even if only by seconds. Maybe it comes from the giant mess my home has been for the past month as the food preparations and decorations take over and the guests come and go.

So what am I going to do? Once all the Christmas items are put away I will only put back what I love. If I don’t love an item it will is time to get rid of it.

I will seek out good organizational tips and try to use them in my home. This should start in my pantry cupboard which is always a big mess by January.

All this is especially important this year because we may be moving. We are planning a downsize, not of our home size but our yard size. This is the year I hope this happens because I can no longer keep up with the large gardens I have set up.

I want to clear out the house as much as possible so it shows better but also because I want a fresh start in a new home.

So no resolutions but lots of incentive to make changes.

Are you planning on making any changes in your life for 2014? Do you commit to them out loud for all to hear or do you quietly promise yourself to make them come true? What is the biggest change or resolution you have ever kept?

CHRISTMAS AT ROCKAWAY REST HOME

This is the most visited post on my blog ever. Not a week goes by without several people landing here from a Google search. I thought it was time to bring it out again.

'Twas the night before Christmas at Rock-Away Rest,
and all of us seniors were looking our best.
Our glasses, how sparkly, our wrinkles, how merry;
Our punchbowl held prune juice plus three drops of sherry.

A bedsock was taped to each walker, in hope
That Santa would bring us soft candy and soap.
We surely were lucky to be there with friends,
Secure in this residence and in our Depends.

Our grandkids had sent us some Christmasy crafts,
Like angels in snowsuits and penguins on rafts.
The dental assistant had borrowed our teeth,
And from them she'd crafted a holiday wreath.

The bed pans, so shiny, all stood in a row,
Reflecting our candle's magnificent glow.
Our supper so festive -- the joy wouldn't stop --
Was creamy warm oatmeal with sprinkles on top.

Our salad was Jell-O, so jiggly and great,

Then puree of fruitcake was spooned on each plate.
The social director then had us play games,
Like "Where Are You Living?" and "What Are Your Names?"

Old Grandfather Looper was feeling his oats,
Proclaiming that reindeer were nothing but goats.
Our resident wand'rer was tied to her chair,
In hopes that at bedtime she still would be there.

Security lights on the new fallen snow
Made outdoors seem noon to the old folks below.
Then out on the porch there arose quite a clatter
(But we are so deaf that it just didn't matter).

A strange little fellow flew in through the door,
Then tripped on the sill and fell flat on the floor.
'Twas just our director, all togged out in red.
He jiggled and chuckled and patted each head.

We knew from the way that he strutted and jived
Our social- security checks had arrived.
We sang -- how we sang -- in our monotone croak,
Till the clock tinkled out its soft eight-p.m. stroke.

And soon we were snuggling deep in our beds.
While nurses distributed nocturnal meds.
And so ends our Christmas at Rock-Away Rest.
'fore long you'll be with us, We wish you the best!

I tried to find someone to credit for this fun poem and cartoon. If it is yours I am happy to credit you or remove it if you wish.

JAZMIN’S EMPANADAS

 

My friend Jazmin posted photos of these on Facebook and I knew I had to have the recipe. They made my mouth water.Jazmin says there are many variations from different areas but hers are Chilean because she is from Chile. As with most recipes I post, this is a method and not an exact science. The measures are "to taste" and with experience you will know what you and your family will prefer. This is the mark of a good cook.

Jazmin's Empanadas
FILLING:

• 1 kg. (2.2 lbs.) of ground veal (you can use beef of course) or a mix of beef,veal, pork
• 2 large onions, diced
• 3 large garlic cloves,grated

Spices are approximately1 teaspoon each of the following to taste:

• Cumim
• Pepper
• Salt
• Paprika
• Oregano

The predominant flavour that should come through is the cumin.

• 4 eggs, hard boiled
• 1 can of pitted, black olives
• 1/2 cup raisins (this is very traditional but if you can't fathom eating raisins with the meat.. Just skip them...but you should try first)
   
  EMPANADA DOUGH:
• Approximately 6 cups of all purpose flour
• 1 tablespoon salt
• 2 teaspoons baking powder
• 1/2 cup shortening
• Approximately 3 cups warm liquid (1 cup warm milk – 2 cups warm water

Mix all together in a bowl then turn onto a floured counter and knead until elastic. Make little round balls about the size of a golf ball and roll these out with a rolling pin until nice and round. Fill with meat, add an olive, a piece of sliced egg and a couple of raisins. Dip your finger in some warm water and run it around the rim of the dough. Fold over and press to seal and crimp the edges or use a gadget like in the photo. Fry until golden brown, about 3 minutes. Traditionally they are eaten with a little sprinkle of sugar. Jazmin says “Must be followed by a glass of Chilean red wine of course. Salud” I like the way you think Jazmin!Photo free use flickr.com/photos/chrisjohnbeckett

Tomato Sauce Base

A couple months ago I canned tomato sauce using the large box of tomatoes my BB Guy came home with. This was not the plan as we wanted beefsteak tomatoes for fresh eating but he couldn’t find them at the farm stands he was went past. (we will pretend here that he tried multiple stands but we all know that isn’t likely)

When he couldn’t find any he bought regular field tomatoes. We could never eat that many regular tomatoes before they went bad so my next option was to can them. Not the best choice for sauce though as they are very watery. Roma would have been best for making sauce but I would have to go with what I had.

My son’s friend Leah (remember her from the wedding invitations we made…click here to see those) wanted to learn how to can food so she picked up a box of Roma tomatoes and some jars too and we spent many hours working on this. The prep work takes a long time. Since half the tomatoes were field tomatoes we sliced them all and squeezed out the seeds and juice. I know it sounds wasteful but it is just too watery. We diced up celery, carrots and onions and started to sweat them off in a couple large pans. Next we added the tomatoes and a lot of garlic, oregano, basil, pepper, parsley and some pepper flakes. You will simmer this for a couple hours, uncovered to reduce the watery liquid as much as possible. This is a good time to have lunch with your friend and share some bubbly Prosecco. Now here is why I call this a base sauce. I don’t add any salt or sugar or any thickeners. This will not taste like your jarred or canned store bought sauce which are usually just full of salt and sugar. It is just a tomato/vegetable sauce that you can add to your other recipes. For instance I just added some to my pot of chili and it took it over the top for flavor, texture and nutrition. You could even add it to your store bought spaghetti sauce to make it healthier, fresher and tastier. Sniff your screen to take in some of that aroma….you didn’t really do it did you?Ladle into sterilized canning jars and process according to instructions from the jar company. Admire on your counter along with the corn salsa and peach pies that you made too.

 

IF THEY CAN’T BEHAVE LEAVE THEM AT HOME OR HOW TO RUIN MY BIRTHDAY DINNER

It was my birthday yesterday. Thank you to all of you who wished me well via Facebook. It may seem impersonal but you know what…it really is nice to have so many people wish you well from afar.

I have a couple of Facebook pages and my heart swelled with all the well wishers. Some I know in person. Some I haven’t seen in many years. Some I only know through my blog or other social media connections. Every one of your greetings means something. Thank you.

My BB Guy and I went out for dinner tonight for my birthday dinner to our favourite Italian restaurant. We were lucky to get there when we did because within 5 minutes of our arrival they had people lined up waiting for tables. It is a very small place.

The food was delicious. Mussels appie for my BB Guy. (that is my Big Burly Guy for those who are new to my blog) I ordered Chicken Picata with vegetables and his main course was Spaghetti with Meatballs and sausage. No complaints. A lovely Italian vino to toast with and sip on. So nice. A fairly loud environment due to the small space filled with tables but that is all good. We like it.

Then there is the table next to us. A group of women with 2 children aged about 4 and 5.

I swear that if our children ever, EVER, behaved like they did in a restaurant we would have paid our bill and left. It would have been very clear to our children why we left and why they could not come with us the next time. Not ever have we even come close to having to do so.

The 5 year old boy was less of a problem. Mainly he was making demands and ended up under the table. The 4 year old girl on the other hand screamed non stop about everything. She didn’t want to colour. She did want to colour. She didn’t want her food. She did want her food. Of course it was only a matter of time before all the waters on the table were dumped over.

There was nothing to warrant this behaviour. It wasn’t late. There was food on the table so she wasn’t hungry. She was just behaving miserably and ergo the rest of the restaurant of about 45 people were subjected to her bratty behaviour.

A couple that came in later with their daughter who was about 6 years old were seated close by. The little girl asked her mom why this child was crying. Mom said she just doesn’t have good manners and stroked her daughter’s head softly. Their little girl cuddled up to her mom and watched with puzzled eyes what was going on at the next table.

I think it is the adults who have terrible manners and I am disgusted that they allowed this to go on. Yes there are times that our children will not be behaving their best but you are the adult. Either make it clear that this will not be tolerated or remove the screaming child from the room.

How dare you subject the other patrons to your spoilt child. If you choose not to discipline your children then keep them at home for dinner.

Our delicious meal in a great restaurant was ruined by your obnoxious, poorly behaved children. You may be used to this sort of behaviour but we are not, nor should we be.

Don’t get me wrong I know that toddlers have a mind of their own. If that is the case you remove them from the room. You take them to the bathroom. You take them to the car. You take them anywhere else than where the action is so they see their behaviour is not welcome. How else do they learn that this kind of behaviour is not acceptable. This girl was not a toddler and this was adult laziness. Adults who spend more time emailing photos of their dinners to someone than dealing with their child. Adults who chatter amongst themselves rather than set the rules and follow up on them.

Well I feel better getting that off my chest. Did I mention how good the food was? I will have half my dinner for lunch at work tomorrow.

 

PINK PUMPKINS BENEFITTING BREAST CANCER RESEARCH

Time to re-post this one:

When I put my Pink Pumpkin Challenge out there I didn’t know at the time that the Pink Pumpkin growers had partnered with a great foundation.

When I went to the store to pick mine out I saw that they all had stickers on them with the link to the Pink Pumpkin Patch Foundation.
www.PinkPumpkinPatch.org

This is from their website:

The Pink Pumpkin Patch Foundation was created in 2012 to aid in the fight against breast cancer. America’s pumpkin growers have committed to giving a percentage of proceeds from every pink pumpkin sold this year to organizations involved in breast cancer research.

The foundation will oversee the donations, and ensure that the funds go directly to reputable organizations with the highest percentage of dollars spent on actual research. We aim to be transparent, with a board that volunteers its’ time, no paid employees and low administrative costs.

I was thrilled. My fun idea will also have a purpose. Breast cancer research. Won’t you please join in?

So here is my display. A cozy, intimate dinner for two. Not at the dining table but at the cozy couch. A relaxed meal. Time to catch up since the BB Guy had been at the cabin all weekend with our sons.

A little pink in the glass and pink ribbon too. The pink pumpkins have a whitewashed look to them. A natural antique look.

I think they are so special. Deeply veined and naturally imperfect. Just like we all are.

So won’t you join me? Pink pumpkins or otherwise. Let’s see what wonderful pumpkin portraits you can all come up with. And please stop by the website www.PinkPumpkinPatch.org if you can help at all. 

I am linking to my own party. Come by and join in. Post a link to your own pumpkin decorations HERE. 

CALM THAT COUGH

I have a cold. Not a bad cold. Feeling okay. I rarely medicate a cold. It is what it is and I will get over it.

What is not okay is that I always end up with a scratchy cough. Just a tickle in my throat that makes me cough long and hard. Not a welcome thing at the office I assure you. Also makes it hard to sleep.

There is relief for this cough however. A non-medicinal trick to stop that cough. Don’t ask me how or why it works. IT JUST DOES!

Cut up an orange or grapefruit into wedges. Now just like when you were a kid you place it in your mouth in front of your teeth to make the giant smiley face. You remember that right?

Do not suck on the wedge or eat it. Just let it sit there and it will release its juice ever so slightly into your throat. For the most part you will stop coughing.

Seriously for real.

I even do this in bed to stop my cough in the night. You won’t choke. It is a big wedge.

I can find nothing to say why this works but it works instantly. Is it the way it opens up your airway when your mouth is stretched over the wedge of fruit? Is it the citrus vapour from the orange or grapefruit?

I don’t know. Just do it….and go look in the mirror to see how cute you look with a fruit wedge for a smile.

PULLED PORK FOR MY PEEPS

I was having a get together for people I work with on Friday night. The usual discussion came up about the food. Should it be a pot luck, ordering in pizza, or as one person requests over and over, my chicken fajitas which she asks me to make every time?

Someone suggested pulled pork and we went with that. I have cooked pork butts a few times and have come to realize that less is more. Not less pork but less fuss. It is, as usual a method and not a recipe.

Follow along. The key to tender fall apart pork is the cut of meat, cooking time and internal meat temperature. All the goodies in the world that you add to the pan will do little more than smell good as it will barely penetrate the meat.

Lets start with the cut of meat. Do not use pork loins. They are too lean and are not meant for this sort of cooking. You need pork butt which is actually pork shoulder. It has quite a lot of fat in it which is key to your long cooking time. If you only have a tiny one from your grocer it will not need to cook as long but due to the high fat content you will end up with very little meat and would be better off buying it precooked from a good vendor.

If you do not get your pork to an internal temperature of between 190 – 200 degrees the collagen in the meat will hold tight and you will have stringy, tough pork.

The pork butt will reach about 150 degrees at some point and then it will stop climbing in temperature for quite a while as the internal moisture makes it way out of the meat and to the surface. This is known as “the stall”. The temperature stalls for quite some time and cannot be predicted which is why you have to make sure you are cooking it long enough to get past  the stall and into the sweet spot of an internal temperature of 190 – 200 degrees.

So what do I put on my meat and in the pan? Any mixture of herbs and spices that you like can be used. I mixed together chili spice, cumin, fennel, pepper and cinnamon. Don’t put too much cinnamon though as it does tend to overpower all the other spices. It is a great ingredient for the aroma and you can smell it more than taste it in the meat.

Sprinkle your meat with a bit of olive oil and rub in your mix of herbs and spices on all sides. I use latex gloves for this step just because of the semi permanent aroma and reddish tinge that will follow you around all day if you don’t.

Put the meat in a big roasting pan, cover tightly with some heavy duty tin foil and put it in a 300 degree oven. Now go on vacation, or to work or back to bed. Leave this undisturbed for about 8 hours. Longer is fine if you oversleep.

You will take it out and let it rest for about half an hour and then uncover it. It will almost shred itself. Throw out all the fat and you will be left with the tender, juicy pork which you will PULL APART. Voila, you will have PULLED PORK. Who knew it was so easy.

Serve this up on soft buns with whatever kind of sauce you like. Barbeque, mustard, maybe a cider vinegar squirt. Top with a scoop of coleslaw and dig in.