July In The Garden

July in the garden was when I saw my tomatoes really get ripe! I had (barely) enough to make one of my favorite summer pasta salads (with some tweaks. I use fresh cherry or grape tomatoes, and lots of fresh basil, and no olives). The tomatoes have been so good—amazingly sweet and perfect.

Right now the tomatoes are struggling a bit. We’ve had a lot of rain and also my apartment complex (for some reason) has decided to turn on the sprinklers, so my tomatoes are getting lots more water than they need and that’s causing some problems. But I have four little green tomatoes on the vines right now, so I’ll get at least a few more this season.

The basil has done well, the mint has been OK—sort of straggly so I have to prune it back a fair bit. I had to really prune back the lavender, which did not do well with all the rain at all, but maybe it’ll revive with the pruning I’ve done. Growing lavender in a pot here is always a hit or miss proposition. It’s warm enough here for it to do well but it doesn’t like a lot of rain.

Next year I definitely want to get two tomato plants, two basil plants (two plants in one big pot), and possibly get a bigger pot for both the lavender and the mint, so they have more room to spread out. Growing the tomatoes has been really fun for me and I think with two plants I’ll get a more usable harvest, instead of having to wait to have barely enough for a meal. (Although don’t get me wrong, I love just eating them fresh off the vine!)

If you have good tips for storing/freezing/drying basil, please let me know. I don’t really like pesto so making it isn’t an option for me.

Blogmas Day 2: Christmas Food!

The two recipes I make every year for Christmas, without fail, are these two recipes from Ina Garten:

Hermit Bars (like gingerbread) : I don’t do the glaze on them, to cut down on unnecessary carbs. :) Feel free to try it at your house if you like! (For sixteen bars, they’re 20.6 carbs each—that’s without the glaze.)

Hermit bars with tea, December 23. It was -5 that day! (And that was up from -8!)

Blueberry (at our house!) crumble bars (47 g of carbs per bar (if you make 12)). I leave out the almonds because the granola I use has almonds in it, and I also leave out the confectioner’s sugar.

Blueberry crumble bars

I’m including the carb count for my fellow folks-who-need-to-know-that :)

For today’s music, it’s music AND video! Enjoy the dancing Candy Canes of New York City Ballet while you have some treats!

Mid August Daybook

Flowers at the local French cafe

Outside my window::

Sunny and breezy—great late summer weather.

Listening to::

The Rings of Power soundtrack. I’m very excited for the show to start on September 2!

Wearing::

crops and a gray t-shirt—a uniform of sorts for me.

Grateful for::

Conversations with Di, Patty, and Johnny.

Good Echo results!

new knitting projects

Pondering::

Functional fitness. As I wrote in the last daybook , this is important in just keeping up the house and doing regular things, but it’s also important in giving my body the tools it needs to “get through” things. If I’m stronger at the outset then I have less to lose if/when I get sick.

Like right now, I have a sinus infection. Wheeeeeee again. I’ve had a lot of them sine 2020, and that’s unusual for me. I had a long-overdue sinus surgery last December, but that didn’t seem to solve the problem the way it normally does.

So right now I’m on Cipro, which is a great, super powerful antibiotic which will clear up the sinuses—but will also mess with my tendons. So that is a bummer when it comes to the whole “functional fitness” thing, because I really do not want to rupture a tendon.

This means that my workouts have to change—I can’t be doing things like treadmill workouts. So I’m doing gentler things, but things that my body still needs, like yoga/stretches for my body, especially my legs (because my legs get really tight), and things I can do that don’t put a lot of stress on my knees or Achilles’ tendon, because these are the areas that tend to get grumpy with me. I’ve gotten some permanent injury to my right knee because I didn’t listen to my body when I’ve been on Cipro, so I don’t want to repeat that.

It’s a fine line, but it’s one that I have to figure out how to manage, and I think I have a good plan for the next two weeks that I’m on this medication.

Reading::

The Silmarillion,* The Book of Lost Tales (Part 1),* (yes, lots of Tolkien right now!) The Crossing* (my parents are really into this book series and so I’ve started reading them too), and Memories Before and After The Sound of Music.*

In case you’re wondering how I read multiple books at one time—I was an English Lit major in college (and Political Science), so I’m very good at reading multiple books at one time! I’m reading Silmarillion almost like I’d read it for a class; I take it slowly because there are a lot of names and places and things to remember. I try to read 1-2 chapters a day. The other books I’m not reading like that. But I’m very good at juggling books and plot lines.

Creating::

A '“stupid easy” shawl with some of the gorgeous yarn I bought on the yarn crawl!

The pattern is Casapinka’s “Woven”, which I had bought and forgot about in the wilds of my desk, but as part of the house reorganizing/decorating project, I was going through papers and found it, and then decided it would be perfect for this yarn. Ravelry notes here. I still have two shawls to block as well.

(Yes shawls are my favorite thing to knit. They’re so diverse and you can have o much fun with yarn and technique! BUT color work is also really fun. And I’m liking cowls. So cowls/shawls are my favorites right now.)

To live the liturgy::

Today is the feast of St. Bernard, Doctor of the Church and Abbot. Did you know he wrote “O Sacred Head Surrounded” (or “now Wounded” in some translations)? I didn’t! I love that hymn. He’s also featured in Dante’s Paradiso. (The last part of the Divine Comedy. If you haven’t read it, I recommend it!)

Around the house::

Still going on the big project but things are coming together! Yay!

From the kitchen::

I will make another load of Sourdough sometime this month to incorporate Diane’s suggestions to my last attempt! I’m actually really excited. I need to feed Sammy the Starter today.

Plans for the week::

All day doctor extravaganza on Monday for yearly testing. WHEEE. Since I’m on Cipro I won’t have to do the six minute walk, which I sort of hate anyway, so that’s a plus!

Sourdough!

Last weekend, I made my first sourdough loaf!

I know, I know, everyone was doing this in 2020. But I didn’t have a starter in 2020, and I didn’t want to mess around with making one.

So when I visited Diane and crew this summer, I made a point of asking for a sourdough tutorial, because Diane makes it frequently. And she obliged me!

Patty enjoys the fruit of her mom’s labors—sourdough and penne with homemade sauce!

I wrote it down carefully. I asked questions. I was given some of her starter, which was carefully placed in my suitcase.

I fed it for about a month, every other week. And then this weekend, once I had all my equipment, I made it.

And it was yummy!

The nice thing about it, I think, is that you don’t have to knead it—at least not in Diane’s recipe. You do stretch the bread a few times, which is like kneading, but it’s not the intense kneading you need either by hand or with your stand mixer. That was nice.

Starter after sitting out all night…

I was a little worried after adding the flour and water because it seemed so dry. But Diane said it was OK!

It looks dry but it’s FINE!

And indeed it did become more and more “dough like” as the process went on.

After the first fold

After the second fold, about to go into the proofing basket. Lovely!

It went into the floured proofing basket and flopped perfectly into the Dutch Oven…..and came out looking so pretty! And it was delicious!

It has a nice crust, sharp but not so sharp you can cut yourself with it. It’s chewy, but not too chewy. In short, it’s good bread, and I might be addicted to making it now. Next time I will let it rise a little longer so that it’s a bigger loaf with a slightly more pronounced sourdough flavor.

If you want to try Diane’s recipe, here it is! (With my notes) (NOTE 8/9/22: The document has been updated!)

Have you ever made sourdough? How’d it turn out?

End of July Daybook

It has been so long since I’ve done one of these, but I saw that Elizabeth Foss has re-started them over at her blog and that gave me the impetus to go ahead and write this one! Because I like them and it’s been way too long since we’ve had one!

Outside my window::

It’s a sunny day, the grass and trees are green and thriving (see above photo!). It’s only going to be 81 today so that mens I can sit on my porch and read without frying to a crisp. This is excellent.

I am listening to::

In the car, it’s the Six * soundtrack. It’s so fun. I’ve also been working on learning Scottish Gaelic, so sometimes I tune into the BBC Scotland (Alba) channel and get a mix of Scottish music and talk radio—sometimes in English, sometimes in Gaelic. I’m really good at picking out the word “and”! (which is agus).

I am wearing::

You know, when the world shut down in 2020, it was so easy to get into the “I am not going to get dressed” thing, right? I’ve never been a person to leave the house in my pajamas, and I’m still not. But yes, my favorite leggings and a great t-shirt are sort of my summer uniform, along with a fun lipstick. (One of my New Year’s Resolutions? Wear more lipstick. It sounds really funny and sort of silly, but I love doing it now!) Generally my hair is up. When I’m dressed like this I feel like I can get a lot of things done, which is always a good idea!

Grateful for::

Talking to Maddie and my sister this morning—Maddie is blowing raspberries and it’s so cute.

Good weather

The local farmers’ market, which I remembered to visit yesterday!

A new baby to knit for

a local yarn crawl to attend!

Pondering::

Two big projects—but not writing projects. One of them is a wholesale overhaul of my apartment. The other is about gaining back muscle strength and endurance post COVID lockdowns.

The apartment is something I’ve been wanting to do for awhile, and this has two parts: the really deep clean + organizing, and then the decorating part. The two are sort of dovetailing because as I deep clean/sort/donate/organize things I notice things that need replaced or things I need to get to ensure things are running smoothly around here. The other part is replacing broken things with things that I, in some cases like better, like the lamp below:

This lamp is perfect!

The goal is to have the cleaning and organizing done by Labor Day. I think I can do it! The decorating will take a bit longer as I look for things that are good fits, like the lamp above. There was a lamp there that didn’t really fit the space or my style, but I kept it because I hadn’t found anything else I really liked. As soon as I saw this lamp (from Target) I knew it would be perfect, and it is. So then I was able to get rid of the old, broken lamp!

Another part of housekeeping is having the energy/stamina to do it, because I don’t always. If I get sick, the entire system collapses, so I need a better system, for starters, but that also feeds into the second project—getting my stamina back. Lockdowns did a huge number on my overall fitness, and so I’ve decided that I’m really going to re-focus on that. I’m doing Take Up and Read’s Well and Good summer program, and that’s been really helpful in addressing certain issues I’d been having. I’m not trying to lose weight—at this point, I want to be strong and be able to function on a daily basis, for myself, but also for Patty, Madeleine, and my new niece!

So I’ve been working out three times a week—the goal is to build that up to 5 days. The workouts vary but I can already seem changes in my stamina and strength, which is all for the good. And if I have more strength, I can do more around the house as well! It all works together.

Reading::

The King’s Pearl*, about Henry VIII and his daughter Mary; Mansfield Park*'; Taste: My Life Through Food*, and Theology of Home III: At The Sea. *

Creating::

a shawl—I’m in a yarn club so every quarter members get a special kit with an exclusive pattern, yarn for the pattern, and a knitting notion. I’ve been knitting through kits I have, and this is the one I’m on now—hopefully I’ll have it off the needles by August’s Yarn Along! I’ll have full notes there too.

To Live the Liturgy::

Today’s the feast of St. Martha!

Around the House::

See above! :) But right now the laundry is going as I write this.

From the Kitchen::

When I visited Diane, she taught me how to make sourdough bread and gave me some of her starter. I am most likely going to bake my first loaf with it within the next week. Fingers crossed!

Patty observes the process!

Plans for the week::

As we head into August my schedule is lovely and clear. August has two medical days—an Echo as part of my yearly transplant testing, as well as the whole day testing/doctor visit extravaganza. But other than that, the month is so clear and I love it.

Kitchen Chronicles: Buttermilk Chicken

One of my goals this month is to cook more, especially to try new recipes. This is the Buttermilk Chicken from Salt, Fat, Acid, Heat, which I’ve had marked for years, but have never made. Until now!

When I tweeted about this, many people said they were interested in learning more. So I’m sharing the recipe and how the process went over here, because people want to know.

Here’s the recipe (although I also highly recommend getting the book because it’s just so useful it explains so many things about food and cooking!)

So the first thing you need to know is that this is a two day affair. You will salt the chicken, then place it in the buttermilk brine (because that’s what it is) the first day. On the second day, you will roast in a very specific manner, but it’s one that makes sense.

Also please, if you do not have one, get a plastic cutting board exclusively for raw chicken prep before you make this. It will make your life much easier. (I am a fan of one like this, which has color so it’s easy to distinguish; I haven’t used that one, but I do have this one.) I do have to be more careful about salmonella etc. than most people, but by using this system and by keeping antibacterial cleaner around to mop up spills that might happen, I have never had an issue (knock wood.) So, there’s your basic chicken safety lesson. :) I also toss the cutting board RIGHT in the dishwasher when I’m done with it, as well as anything else that touched the chicken.

Last note before we start the specifics: Samin (the author) is very specific about salt. She uses Diamond Kosher salt, and that’s what the measurements are for when she says “kosher salt” here.

DAY ONE: So, you get the chicken, you salt it—heavily—and let it sit for 30 minutes. Then you come to the buttermilk brine. This is where I think I made my mistake.

The stores are all out of buttermilk. So I did “clabbered milk”, which is milk+ vinegar or milk+lemon juice. I don’t think it sat long enough, so there wasn’t as much acid as the recipe should’ve had, which affected the final taste. (It still tasted fine, but I think it was missing the tang.) You will see, in the recipe, that you add salt to the buttermilk, hence, brine.

After the chicken has sat and the buttermilk is ready, you place the chicken in gallon size plastic bag (DO NOT get a big chicken for this it won’t work! It has to fit in the bag! Or make sure you have an appropriate sized bag for a larger chicken!), add the buttermilk and then seal. Squish it all around, put the bag on a rimmed plate or the pan you’ll use to cook it (I did the latter), and let it sit in the fridge up to 24 hours.

DAY TWO: I rotated the bag as my coffee was brewing, so that the other side could have a chance to really sit in the mixture. I turned it one more time before I took it out, but you can not turn it at all!

ONE HOUR before you want to put the chicken in, take it out (still in bag) and let it come to room temp. This affects the final color and juiciness and done-ness!

Now, the instructions are sort of weirdly specific about how to position the chicken in the oven. Follow the instructions. Just do it. Because that’s how you get that gorgeous skin that is so good, my friends.

This is a great company chicken. If you like to make gravy, this has a ton of pan drippings for you to use. I would serve it with Samin’s Bright Cabbage Slaw (another revelation I have discovered from Salt, Fat, Acid, Heat this month). That slaw is amazing and also perfect for company. On the show (which is on Netflix), she serves it with rice which also looks really good. And of course a green salad with any vinaigrette would be perfect as well.

The great thing about this recipe is that everything is perfectly cooked. The breasts aren’t dry, the dark meat isn’t over done, it’s perfect in every way. Next time I might still stuff a lemon up it for more citrus, because I just love making chicken that way. But we’ll see!

Plated!

Give it a try! It’s yummy!

Blogmas Day 6: Christmas Food

Our Christmas breakfast, for as long as I can remember, breakfast has been cinnamon rolls and sausage. I look forward to this meal all year. They’re just the Pillsbury type, and the sausage varies—now we use turkey sausage—so it’s simple, but it’s great, and I really appreciate that mom still makes it for me, now that my siblings are married and spend Christmas with their spouses (or, in Melanie’s case, she can’t get home for Christmas, because she’s going to have Maddie any minute now. :) ).

I usually make two Barefoot Contessa recipes for Christmas: The raspberry crumble bars (you can use any flavor of jam!) and the hermit bars (spicy gingerbread). I don’t make the icing for the hermit bars, because I think they taste great enough on their own. I’ve also made Giada’s citrus biscotti in the past. Mom is also a huge fan of snickerdoodles, so she would make those sometimes too.

Our dinner has varied greatly through the years, to the point that there really isn't anything we have every year, with the exception of Schwann’s peppermint stick ice cream! And if there is a party during the season, I will make THE GUINNESS CAKE.

I almost always get a cookbook for Christmas now—and have ever since I moved out after college, although my first cookbook (that wasn’t an American Girl historical cookbook!) was Betty Crocker’s Quick and Easy, which I still have, and used when I lived in an apartment, briefly, my senior year of college. This year I got Half Baked Harvest Super Simple, so I will be marking the recipes that I want to make, and then making them over the next week and a half or so.

Do you have Christmas/holiday food traditions?

Christmas music: If we’re talking about food, then we probably need a carol with food in it :)

Let’s have “The Christmas Song” sung by Nat King Cole, huh? :)

Seven Quick Takes: Royal Wedding Cake, Patty, and movies!

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OK because I am a Royal Family NUT (I am, if you do not know this about me), I was very happy for Prince William and Katherine as they celebrated their 10th wedding anniversary yesterday!

Look at this adorable video!

But something even better than a video? CAKE.

Namely, the groom’s cake that Prince William had at his wedding reception.

Courtesy of Darren McGrady, one of the queen’s former chefs (he also cooked for Princess Diana and Princes William and Harry at Kensington Palace after her divorce), shows us how to make it, and it’s FOUR INGREDIENTS!

(You will need a 6”x 2” cake ring, though. I’m getting this one.)

Happy anniversary, Your Highnesses, and many more!

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Yesterday was also St. Catherine of Siena’s feast day, and you can read all about her in a post I wrote a few years ago!

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Patty is TEN MONTHS OLD TODAY.

She likes to blow raspberries!

I mean how is this possible she’s so big, she is STANDING UP now!

She likes swings, baths, kolaches, most food, her siblings, and…food. :)

I swear when I see her I will kiss her face off.

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I watched a few movies this week! I used to do movie reviews pretty regularly, so I’ll do a few here for you.

Ma Rainey’s Black Bottom, based on the August Wilson play of the same name, is on Netflix right now, and was nominated for several Oscars, including best actress (Viola Davis as Ma Rainey) and best actor (Chadwick Boseman, in his last role). The play focuses on one day in Chicago in the 1920s, when Ma Rainey and her band are recording an album at the behest of her white manager. I learned, in researching this, that Denzel Washington has a contract with Netflix to produce all of the plays in Wilson’s Century Cycle (also called the Pittsburgh cycle) as movies for Netflix. The first one in the series was Fences, starting Washington and Davis, and was also Oscar-nominated, with Viola Davis winning Best Supporting Actress for her work as Washington’s wife.

Ma Rainey is an intense film, with the tension rising right from the start. Levee, played by Boseman, is a member of Ma’s band, but he doesn’t want to play her music the way it’s always been done—he wants to rearrange it and make it faster and hotter. He has a sort of jittery energy that parlays into deep pain and pathos as the story moves on. The other members of the band are older men, well-seasoned musicians who know what they have to do to get along in a world that’s run by white people. Their interactions make up most of the film and you can tell that the dialogue is adapted from a play, because it’s melodic, dense, and intricate.

Davis, in the movie for less than a half-hour, hits all the right notes (and I’m not trying to make a pun) as the titular band leader. When she arrives late to the session, the energy revs up, and so does the tension.

I don’t want to give away the plot, but the performances are searing. Boseman, in particular, delivered two monologues that are so wide-ranging in color and tone, and so intense, that you have no choice but to watch him. I really felt like I was in theater during those scenes. He really is the highlight of the entire movie.

The film won two Oscars, for costume design and for makeup.

Chadwick Boseman (Levee), front, with the band members (l-r: Glynn Turman [Toledo], Michael Potts [Slow Drag], and Colman Domingo (Cutter).

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The Heiress came out in 1949 and stars Olivia de Havailland (Melanie in Gone With the Wind) in an Oscar winning performance. Based on Henry James’ novel Washington Square, The Heiress tells the story of plain, awkward—but very wealthy—New Yorker Catherine Sloper, who would rather spend time on her embroidery than on polishing her social graces. This continually frustrates her father, Dr. Sloper (Ralph Richardson), who cannot believe that Catherine is the daughter of his ‘perfect’ wife, who died when Catherine was small. (Of course no one can measure up to the picture of his wife that he has in his head). His casual cruelty toward his daughter is like a razor, cutting any self-esteem or confidence she has to shreds.

Things come to a head when, at a party, Catherine meets Morris Townsend (Montgomery Clift), a young man who takes interest in her in a way no man has before. But her father forbids her to marry Morris, saying that he’s only after her money. Is he? Or has Catherine found true love?

Again, no spoilers here, but De Havilland’s performance is incredible. I wish that it was in color so we could really appreciate Edith Head’s costumes, but they’re also gorgeous in black and white. I love De Havilland in Gone With the Wind, but I’d never seen any of her other movies, so I really wanted to see this one.

Montgomery Clift (Morris) and Olivia de Havilland (Catherine) in The Heiress.

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A Little Chaos (2014). While going through my Netflix queue, I saw that I had this, and thought, eh, what the heck? I am so glad I watched it! Directed by Alan Rickman (who also stars as the French King Louis XIV), the story focuses on the construction of the gardens around the palace of Versailles. He chooses landscape architect Andre Le Notre (Matthias Schoenaerts) to supervise the planning. Surprisingly, Le Notre chooses Madame Sabine de Barra (Kate Winslet) as one of the designers, assigning her the task of creating an outdoor ballroom, with fountains and landscaping.

This sounds….like an odd premise for a film, right? But in Rickman’s hands it is enchanting. There are so many good actors in even small roles, including Jennifer Ehle, who plays one of the king’s mistresses, Stanley Tucci, who plays Duke Philippe, the king’s brother, and Helen McCrory as Madame Le Notre (McCrory sadly just passed away from cancer—you might know her as Mrs. Malfoy in the Harry Potter films) Watching Winslet and Rickman interact in a scene in the garden, where the mourning king is mistaken for a gardener by Winslet, is one of the best scenes in the film. (I mean, Sense and Sensibility reunion!)

Winslet and Rickman in one of the Versailles gardens.

I’d never seen a film that Rickman directed, and based on this he was delightful director. The film has a delicate storyline, focusing on love, loss, and relationships (with a gorgeous score). Schoenaerts, who I’d never seen before, is a wonderful actor. His scenes with Winslet shine.

(And gosh it made me miss Alan Rickman!)

Sabine de Barra (Kate Winslet) and Madame de Montespan (Jennifer Ehle) at Fontainebleau.

It’s a hidden gem of a film, really lovely to watch and think about.

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And on that note—-have a lovely weekend! Watch some movies and read some books! :)

Seven Quick Takes--Giveaway Winners!!!!

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It has been BUSY here this week! First there was the book giveaway—and the winners are….

Christy Thomas and Rachel Anna!

Congratulations!! I hope you love the book! I I have emailed you to get your information. :)

Thanks to EVERYONE who entered! If you’d like your own signed copy, email me—they are $20 and include a bookmark and prayer card! (And shipping!)

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I also wrote this: No, you cannot cure ALL THE THINGS with diet….

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Speaking of health stuff….this vaccine rollout has been sort of nuts.

First, the state decided that my group of people—people with “congenital” issues, which CF is, but it’s weird to call it that—can begin getting the vaccine on Monday. Ok. Fine.

I talked to my transplant clinic (OSUMC) and they said, well check with the Department of Health.

Oooookay.

So I register with my county’s health department. Fine.

Then I hear that OSUMC is doing a big vaccination clinic for their patients, even turning the basketball arena into a vaccine clinic. Yay!

Oh wait. I’m not eligible for that, because…….health departments are taking care of me? Huh? OSUMC is only doing their elderly patients? (Which makes zero sense given that I am a transplant patient and they see adult CF patients?!)

This makes no sense to me. OSU is doing elderly people, which, OK, obviously they need it. But health departments aren’t getting a ton of vaccines, especially in a county like mine which has a smaller population and is mostly rural. They’re getting a few hundred doses and they have thousands of people signed up.

So. I have no idea when I’m getting the vaccine or where, but I’m really annoyed that the place where I get my healthcare isn’t making an effort to put its patients in their clinic.

This sort of dovetails into something else I’ve been wanting to talk about….

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Adult hospitals really don’t care about making your life easier. They don’t. Children’s hospitals do.

The Resort had everything there. Radiology. Labs. Clinics. ER. Hospital. EVERYTHING. All under one roof. I drove, I parked once, I got everything done. It was easy.

At OSUMC, nope. I have to drive to one building to get my tests done before clinic. Because we can’t use the radiology department in the hospital. And there’s no pulmonary function testing lab at the hospital. REALLY? They do lung transplants. And there isn’t a PFT lab at the hospital itself?

So I have to go to this place, register twice, and then drive to the hospital itself for my appointment.

At the hospital, they do not take you early. They did at the Resort. At the Resort, my day started with an 8:0 lab draw in infusion. I was often out the door by 11 am. I’d seen everyone.

Here? NOPE. I’ve got labs at 9, then PFTs, then X-ray, then I have hours to wait before my 2:00 appt., because they won’t take me early. Seriously?

So I have to find ways to amuse myself between these two things, and I waste an entire day. This annoys the crap out of me.

Ad finally, the free parking is only good for a few hours. So there’s that.

Adult hospitals, quite frankly, suck at this stuff. They’re so awful. And if it wasn’t COVID-tide this would be somewhat better because I could go to cute cafes nearby, or go shopping or something. With COVID, this all becomes a massive pain in the butt because places are either closed to indoor seating, or I’m sitting around wearing a mask in all these places for hours, which is annoying.

ADULT HOSPITALS! DO BETTER.

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OK after that you deserve some Patty. Here you go

She just had her six month check-up and she has gotten taller and heavier so yayyy! And then she got her six month shots, poor bebe. :(

That’s one reason I want the vaccine NOW—I want to see Patty!!!!!!!!! I want to travel!

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This weeknight bolognese recipe is EPIC and you need to make it….I didn’t use ground sirloin, I used regular old ground beef. :) Also left out the cream. But SO GOOD.

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And finally, I read The Lost Man this week and really liked it. If you like mysteries, this is a really good one!

Christmas Baking!

I don’t do a lot of baking for Christmas. I don’t make cookies because it’s just me here and I don’t need 4 dozen cookies sitting around. :) But there are two things I like to make and bring to my parents for Christmas Day celebrations, so I thought I’d share them with you!

The first one—which you see above in its unbaked state—are these Crumble Bars, from Ina Garten. She uses raspberry jam in hers but I’ve found any type works as long as it’s good jam and not like, basic store brand jam. I use Stonewall Kitchen a lot of the time, or Trader Joe’s preserves. The other tweak I make to the recipe is I don’t use sliced almonds. The granola I use does have almonds in them—you can see them in the photo—and if people want it, they can eat it, if they don’t, no biggie. :)

The second are Ina’s Hermit Bars. These are basically like gingerbread but cut like biscotti, so they’re really good and easy to make. I don’t do the glaze because I don’t need any more sugar in my life. These are great and people really like them! I also don’t chop up the crystallized ginger unless it comes in really big chunks like mine does this year. If you get it in the spice aisle in the jars, it usually comes in fairly small bits so you can just add them whole. The other great thing about the hermit bars is that you can make them ahead of time. I’ll make them tomorrow, wrap them in plastic wrap in the fridge, then bring them to room temp and slice them on Thursday before I go to my parents.

Happy baking!

Seven Quick Takes Jumble Bag

linking up with Kelly!

-1-

Around these parts this week…

Yarn Along

My interview for the Ave Explores Lent Podcast is live!

-2-

I’ve started Bullet Journaling again—I’ve missed how it keeps all my lists and various things together, so I’m back to doing that. It’s fun! At least I think it is. I’m a big believer in having my life in one place. I still use my Emily Ley Simplified Planner, but my bullet journal is a place to keep my lists, medical information, travel plans, all sorts of things like that in one place as opposed to scattered throughout the house on pieces of paper.

-3-

Trying to get back in the workout groove—I’ve worked out three days this week so far and hoping I can do it today. I’m just so darn tired. Maybe it’s the weather? It’s really gray here. Hopefully I’ll perk up in a little bit and manage to do something!

-4

Next Saturday I’m going to see the touring production of My Fair Lady and I am really excited about that. I haven’t been to a show in forever. Really. And I’ve never seen My Fair Lady on stage. So I’m excited about that!

-5-

Favorite thing I’ve cooked this week: Outlander KItchen’s Scotch Broth. Give it a try, it’s really good! (If you can’t find pot or pearl barley, you can use quinoa or couscous instead!) And it’s so not hard. It cooks for a while—so it takes awhile—but it’s mostly hands-off cooking.

-6-

A photo I took last week of Venus and the moon:

-7-

How’s your Lent going? Did we all make it through the first week OK? :)

Living the Church Year: Assumption Party!

So we’re gonna start with the real-ness, here:

Realness, people. It’s even blurry because I was tired, sorry bout that. :)

But also the sign of a good party, if there are lots of dishes and plates and cutlery and cups in the sink…..it means people ate and drank and made merry!

So, when I wrote about Feasting last week, I didn’t mean multiple courses and all sorts of fancy dinner accoutrements and fancy things like that.

No. What I meant was a dinner in your home with other people!

It doesn’t have to be complicated! You don’t have to have everything perfect!

Let me tell you what I did.

First: Invite the people

My table only seats four adults (unless I put the leaf in, which is at my parents’ house). So inviting three people was the max I could do for a sit down dinner. I checked with my friends, we picked a day that worked, which was also the day before the Assumption, so, Assumption Party!

Otherwise it would’ve been a late St. Dominic’s Day Party. :) OR a something something feast day party. :) We’re good at naming things around here.

Second: Figure out the menu

I didn’t want to make anything terribly elaborate. I always make Guinness Cake for dessert….

The cake, in mom’s cake stand, which she lent me! Thanks, mom!

For dinner, I made Rachael Ray’s Drunken Tuscan Pasta, which is really yummy, and easy to serve to people. I don’t always like making pasta for a dinner party because you can’t really make it ahead. But then as I was making this, I remembered why I like it—it’s just so dang good. (I”ll give you the recipe.)

Third: Delegate

I didn’t do all of this myself. One of the guests brought sparkling water and a bottle of wine, and another brought the makings of an appetizer and a big, lovely salad, which she made at my place. It was so fun having someone to cook with in my kitchen! It’s so much more convenient here than it was at the old place, because I have an island instead of a “peninsula” sort of thing, so people can cook in multiple places!

Fourth: Make a plan

I wrote out my list of ingredients and went grocery shopping a week before (and then two days before, for the things I had to get sort of fresh, like the portobello tops) . The cake can be—indeed should be—made the day before, so I did that. That way all I had to do was cook the pasta when people were here. A few hours before everyone’s arrival I chopped rosemary, sliced mushrooms, and portioned out red pepper flakes into my little prep bowls. This just makes everything easier when people get there.

Fifth: Try to make it pretty

“try” being the key word here….

I used my pasta serving bowls, which I got at Crate and Barrel eons ago, but are perfect for this. I even dug out place mats and real napkins, because, hey, why not?

And finally….

It doesn’t have to be perfect!

I didn’t have wine glasses. People drank wine out of mugs! It was FINE! We used the same forks for salad and pasta! It was fine! (We did have different forks for the cake, though, because I had enough for that!)

The house was spic and span because it was the first party in the new hours, and we had house blessing (one of the guests was a priest) and the guests hadn’t seen Orchard House before so I wanted it to look nice. But really, I still didn’t go nuts. I didn’t polish all the fixtures until they sparkled. I didn’t freak out about water spots on the windows from a rain storm.

The point of a party is to get together and have fun and celebrate!

So, yes, make sure your house isn’t, you know, unsafe! :) Make sure it’s hygenic! :)

Make sure it’s comfortable, that people have places to sit, but really, don’t worry about everything looking like House Beautiful because it’s not going to happen!

And even if I didn’t make dinner and we just had Chipotle take out, it would’ve been fun. If the food doesn’t turn out, or you burn it, get a pizza and just chill. It’ll be fine.

I’ve found that having people over to share food and conversation (and prayer!) is a great way to build community, to bolster your feelings, to feel that you’re not alone, and that living the Christian life is a pretty great thing to do. We need community!

So go out there and plan a party!

Seven Quick Takes--Easing Into August

Linking up with Kelly!

-i-

Hiya, August! Whew!

This summer has been sort of intense, at least June, and then July was sort of decompression, and now it’s August! In some places around here, the kids go back to school in two weeks!

So here’s what going on around Orchard House….

-II-

My city has a farmer’s market every week in the summer and then once a month the rest of the year (it’s indoor then, too). And now I live essentially three minutes away from it, so yesterday I decided to check it out. There’s a vendor that sells meat from his farm! That made me really happy, so I bought a brisket (which I’ve never cooked, but hey, why not), and a pound of ground beef. I also bought tomatoes and candy onions, and I should’ve gotten a LOT more tomatoes so I could make sauce, but…..next week!

Fortunately the market runs weekly through September, so I have two months to stock up on stuff. Looking forward to that.

-III-

I also made a few new recipes this week. I don’t really like to cook in the summer, but somehow in August my brain switches over and says, OK, we can cook now. No idea why. So I’ve made a few good things this week, all Barefoot Contessa recipes: chicken thighs in creamy mustard sauce (I subbed light sour cream for the creme fraiche), Israeli Couscous and Tuna Salad, and Raspberry Crumble Bars.

The topping is granola and some of the shortbread base.

-IV-

In book news: I have a copy edited manuscript, and now I have to go over it to see if I want to make any changes (or to catch any glaring errors). So that’s due next week. It’s so weird to re-read what I’ve written…..I hope I don’t think it’s all awful and want to chuck it out. :-p

-V-

We’re in a really busy section of the church year—there are so many feasts and saints’ days in August! And St. Dominic is next week!

-VI-

Here’s a look at the state of the To Read Stack:

WHEW!

-VII-

Also, if you’re looking for some daily spiritual reading, check out A Year With the Mystics. It’s not out until next month, but through an Amazon glitch, I got my pre-ordered copy early!

It’s so beautiful, and it’s making for wonderful spiritual reading!

#18 Pasta for a feast day

I love pasta, but I try to use it for “special occasions” these days—and the feast day of my patron saint counts!

Since today is St. Therese’s feast day, I made pasta aglio olio (I halved this recipe)

Delicious, and pretty quick. A good combination.

Food Friday 6: Pork chops with apples and onions

Continuing my apple theme here on Food Friday, here is one of my favorite pork chop recipes (besides this one). Apples and onions are a classic combination and they work well with the pork chops. Pork is really easy to overcook, so be sure you don't--keep an eye on them! Dry pork is really terrible. The recipe also calls for apple cider, so we're really getting the full apple effect here. (If you don't have cider, you can substitute water or apple juice.)

Mustardy Pork Chops with Apples and Onions

from Dinner: A Love Story

Four pork chops, about 1 1/4 lbs., without bones, salted and peppered on both sides

olive oil, for the pan 

one apple, sliced

one large onion, sliced to the same width as the apple slices (You want these fairly thin)

two tbsp. mustard (dijon, whole grain, whole grain dijon....whatever)

2 tbsp. apple cider vinegar

1/4 c. apple cider, apple juice, or water

Heat a large skillet with a lid over medium-high heat and add olive oil to the pan. When it's hot, add the pork chops and cook for four minutes on each side (they don't have to cook through). Remove the pork chops to a plate. Add the apples and onions to the skillet (adding more oil if needed), reduce the heat to medium-low, and cook until soft, 5-7 minutes. 

Add the mustard, cider, and vinegar to the pan, and scrape up any brown bits from the bottom. Bring to a boil for one minute. Add the pork chops back in, nestling them in among the apples and onions, and reduce to a simmer. Put the lid on the pan, and let cook for five more minutes. When time's up, remove the lid, and serve. If the sauce is still too thin, remove the pork chops and boil, uncovered, for a minute. 

Note: the original recipe called for the apple to be peeled, but I didn't peel it. The apple skin has a good amount of fiber in it, so not only is it better to eat the whole thing, but it reduced prep work! 

Food Friday 5: A recipe for apple season

I actually have two recipes for apple season, but I want to share the second with you next week. 

This is a great time to see if there are any U-pick orchards or farm stands near you, because apples and so many other vegetables and fruits are peaking right now. Every year my parents make at least one trip to the fruit farm near us to buy cider (even peach cider!), apples, and other produce and locally-made products. So while you can always get apples at the grocery, when they're local and fresh, they're even better!

There are so many types of apples, it's enough to make your head spin.  I like Granny Smiths, Golden Delicious, Jonathans, Galas, Fijis, and Honeycrisps. You can taste test to see what you like best--I think it's fun to try the different varieties! Apples are high in fiber, vitamin C, and various antioxidants. So besides being delicious, there are plenty of health benefits in them. 

This year my bag of apples are BLANK HERE, and when I have the bag on my counter or in my fridge (and you can even freeze them for longer-term storage), I pull out my apple recipes. This first one is a very quick option for a filling breakfast the next morning and it takes less than five minutes to prep. Really. 

Overnight Apple Oatmeal

adapted from The Oh She Glows! Cookbook

2 apples

1 cup oats (I use steel-cut)

1 cup vanilla yogurt (you can use coconut or non-dairy yogurt if you want) 

Peel and core both apples. Grate one into a mixing bowl, and dice the other. Place the diced apple in the mixing bowl. Add the yogurt and oats and mix well. Place in the refrigerator over night (or for at least two hours). In the morning, you'll have a ready to eat breakfast, no cooking required! 

Food Friday 4: An Outer Banks recipe

From Our State magazine 

This is one of my favorite recipes from The Outer Banks Cookbook. Whenever I feel the urge to get the beach, but can't, I usually make this. Shrimp are one of my favorite foods, and they're a good nutritional deal too; they protein-packed (one shrimp contains about 3 grams of protein, and 3 ounces of shrimp is almost equal to a 3 oz chicken breast for protein, having about 20 grams), and provide important nutrients like selenium, Vitamin B12, and phosphate. 

This is a very, very easy recipe--it requires only one pot and, aside from the shrimp and Old Bay, these are probably things you keep around your house. (Unless it's my house, in which case, I always have shrimp and Old Bay!) Even if you don't like beer, try this. Trust me. 

Shrimp 'n' Beer

from The Outer Banks Cookbook by Elizabeth Wiegand

2 pounds shrimp, unpeeled

one 12-ounce beer (not lite)

1 cup water

1 medium onion, sliced

1 lemon or lime, sliced

4 garlic cloves, slivered

1 bunch parsley, coarsley chopped (or about 1/4 cup dried)

1 tbsp salt

2 tbsp Old Bay seasoning

1 tsp. red pepper flakes

1 tsp. whole black or mixed peppercorns

1 c. prepared cocktail sauce (your favorite brand)

Rinse shrimp and set aside to drain. 

In a large pot, add beer and all other ingredients. Over medium-high heat, bring to a boil, and allow to bubble for two minutes, reduice heat if necessary to keep it from boiling over. 

Make sure the beer mixture is at a raucous boil, then add the shrimp. Stir often, and cook just until the mixture returns to a boil and the shrimp turn pin. Drain. 

Serve in a large bowl, with an extra bowl for discarded shrimp shells and a small bowl of cocktail sauce.

NOTE:

Sometimes Old Bay seasoning is labeled "Chesapeake Bay seasoning" or "Chesapeake Seafood Seasoning". You can usually find it in the seafood section of the grocery store, or at places like Williams-Sonoma in the spice section. 

(And congratulations to Abby, who won a copy of Reading People! Thanks to all who entered!) 

Food Friday 3: Thoughts on Fruit

There really aren't any recipes, here. Today I'm just being chatty. 

Everyone knows that we "should" eat many more fruits and vegetables than we do. The problem is most of us say we don't "like" them, or they're too expensive, or we never eat them all before they go bad, so we throw away fruit...

Here is my secret for eating more fruit: 

Get fruit you like to eat. 

That's it. 

I know, earth-shattering, right? 

Now, I know that this is not seasonal. This is not trendy advice. And I will say that if you live near a farmer's market or a fruit farm, by all means, go and get seasonal fruit when you can! It's usually the same price as at the grocery and it will taste great!

However, if you live, as I do, in a place where lemons and limes and bananas and kiwis, etc., do not grow ever in life, then...buy them. I don't do well with no lemons in my kitchen. They are vital to about every one of my favorite dishes, especially the quick ones. Lemons are magic. If you or your kids love bananas, then get them. Eat them. Enjoy them. Eat them like candy! 

I love to get a big bag of cherries and just eat my way through them. They're better than candy, some days. When I can find fresh berries, I do the same thing. They're yummy! They're healthy! EAT THEM!

If you don't like apples, don't buy them even if they are seasonal. If you hate a food, just don't eat it. That's waste. Buy what you like. I've found I like fruit that's small-ish, like cherries, berries, grapes...I can just pop them in my mouth. Apples are OK. They're a good choice to fill in the cracks at a meal, in my world. 

We're talking about eating well, eating good things for your body, in this series. No food, no matter how healthy, is doing you any good sitting on your counter posing for a Vermeer-ish still life. It's just not. 

Roesen, "Still Life with Fruit"

Now, that being said--fruit does taste better in its season. But if you are buying it out of season, try to buy the ones that have good color, smell, texture. Learn what you should be looking for, and buy the pieces that fit that criteria as quickly as possible.

Also, there is nothing wrong with frozen or canned fruit! Just get the canned kind that doesn't have five million bits of sugar in the syrup. :) I ate a lot of fruit cocktail as a kid, and it's good! 

Don't let the perfect be the enemy of the good. Do what you can with what you have. Remember that seasonality does impart better flavors. But if you live in a place where seasonality would mean kale and rutabagas and potatoes for four months of the year, then be like Laura Ingalls Wilder and get an orange in your Christmas stocking. :) (Technically, blood oranges are a winter fruit, anyway! Score!) 

Also: be like the Italians and the Greeks, and have fruit as your dessert. (I think the French might do this too?) Have a little bit of orange or kiwi or something. Make it a treat. 

Eat what you like, like what you eat (to riff off of Life is Good's logo). Focus on eating the good stuff instead of the not-good stuff. Worry about seasonality and organicness later. 

Food Friday 2: Open Faced Avocado Sandwich

Avocados are AWESOME. Really, they are! It's high in healthy fats (because we do need some fat in our diet, guys!) They contain more potassium than bananas, and are high in antioxidants. 

And did I mention it's delicious? 

One of the problems is that avocado flesh can become brown quickly once you've started to eat the avocado. So this recipe uses an entire avocado. All you need for this is a toaster (and you can probably do without the toaster, if you want). And it's really not even a recipe. It's so simple it's hardly even cooking!

One of the changes I made back in April was cutting out bread--but not entirely! I stopped eating pasta except on special occasions awhile back, and I honestly don't miss it. But I still loved cereal, bread, all that other carb goodness. And I've decided I can have it, but I have one piece in the bread basket. A soft pretzel is a treat, and usually when I'm having serious salt cravings in the summer (thanks to my CF genes, since my body doesn't regulate salt secretions appropriately. In the summer, I have to be sure I'm getting enough sodium, which means some not-so-healthy treats, like salty pretzels and popcorn, are important for that.) But sometimes you want a sandwich. Or toast. The key is to have one or two pieces--not four. 

I've started using Ezekiel bread (Trader Joe's carries it now! Yay!), which is good toasted. I don't really like it un-toasted. But you might. So try it. 

This is adapted from a Weight Watchers cookbook, and I've actually left out the prosciutto the recipe calls for, because I don't think it really worked here. But hey, if you want to try it, go for it. Just go easy on it. 

Open Faced Avocado Sandwich

Makes four slices 

1 ripe avocado

1 lemon, zest and juice (so zest it first!)

kosher salt

pepper

four slices regular bread or Ezekiel Bread

Toast the bread. While that's happening, split the avocado and put the flesh into a mixing bowl. Crush it with a fork to break the flesh into small pieces. Add the lemon zest, lemon juice, salt, and pepper to taste, and combine with fork until well-mixed. Spread on toast. Place the rest of the mixture in a container such as Tupperware or Pyrex, and refrigerate. Can be used again the next day. 

Food Friday 1: Salmon with mustard dill sauce

This is one of the easiest and most made recipes in my healthy food box. I hope it makes it to your house, too!

I love fish, almost all of it. And that's a good thing, because we can get a lot of great nutrition from fish, especially salmon. It's an excellent source of high quality protein (which keeps you feeling full longer), potassium, selenium, and vitamin b12. They're also a great source of Omega-3 fatty acids, which contribute to healthy brain, heart, and joint function, as well as general well-being. It's a power-packed bit of fish!

I know fish can be pricey, so try to find the best and most affordable source in your area. Even adding it to your diet once a week can reap great benefits. 

(And for the Catholics among us, it's good to stockpile fish dishes in the recipe boxes to use on Fridays during Lent, or every Friday, if you want to do that, or your diocese requires it.) 

This dish takes maybe 20 minutes, and 10 of those are preheating the oven. 

Salmon with mustard dill sauce

(from the book Dinner: A Love Story)

4 6 oz. salmon fillets, skin removed

kosher salt

pepper

1/2 cup Greek yogurt (any fat content, but I usually go 0%)

one lemon

1 heaping teaspoon dijon mustard

1/4 tsp. dried dill weed

Preheat the oven to 450 degrees. While that's happening, place the salmon on a baking sheet lined with foil or parchment paper. (If you have a stoneware baking stone, that's great for this too, and easy clean up!) Sprinkle salt and pepper over the fillets and roast for 10-15 minutes. 

Meanwhile, add the yogurt, salt, pepper, dill weed, and mustard to a mixing bowl. Add half of the lemon, whisk together, and add the rest of the lemon if needed. Taste for seasoning and adjust as required. 

When the salmon's done, place it on a plate and top with the sauce. 

Notes: 

I use one fillet for me, and eat all the sauce. It's delicious and healthy and so filling. 

Roasted cherry tomatoes, or even raw ones, are good served along side this. You can also put them in a hot pan with some extra virgin olive oil and toss them around for a few minutes, until they start to blister/open, and serve. 

You can get fresh dill weed, but I prefer the dried, because it's more cost friendly (given how often I make this).