tag:blogger.com,1999:blog-23428679470567179952024-03-17T20:02:58.823-07:00Sprigs of RosemarySprigs of Rosemaryhttp://www.blogger.com/profile/01751120984303340353noreply@blogger.comBlogger208125tag:blogger.com,1999:blog-2342867947056717995.post-66933116147684229822022-01-12T05:56:00.000-08:002022-01-12T05:56:08.468-08:00Potato Leek Soup Is a Winter Comfort<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjyl9XRY65GgjaRuzgk8Z7-IwXm2zR5tk7kQEaqUGWHsh4ZGGrAuB5i_VcZH4iH4dEkZZYFg6nCP0nqcM2M5XF9YcaFGpXzFr47fWyNqyQEY1LxcgzU1PPxPOiglN-cCISoy5u1XgKdQVd2__hCxpajEdOL5l_l8Uik19pwXhOCQxBHyQ8FMih-532UkQ=s4032" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjyl9XRY65GgjaRuzgk8Z7-IwXm2zR5tk7kQEaqUGWHsh4ZGGrAuB5i_VcZH4iH4dEkZZYFg6nCP0nqcM2M5XF9YcaFGpXzFr47fWyNqyQEY1LxcgzU1PPxPOiglN-cCISoy5u1XgKdQVd2__hCxpajEdOL5l_l8Uik19pwXhOCQxBHyQ8FMih-532UkQ=s4032" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEixRz-GVGnn8Q7wLyhBTDQbj2sDGm_FlNF-BkeeC1W43qQatJPm27TyrpxpYfZTvuV7dLAsUcKhlX1QJ-RO-0NkYsnenF2K8zdeAecG12ptgw9DxEl7KMh708ivgm0KI4znkjf8QsO2rbLS-sNo3NxIMKQttf29s3SM77sPaeTZKgu_NZdsrqR5oSY3gQ=s5616" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3744" data-original-width="5616" height="452" src="https://blogger.googleusercontent.com/img/a/AVvXsEixRz-GVGnn8Q7wLyhBTDQbj2sDGm_FlNF-BkeeC1W43qQatJPm27TyrpxpYfZTvuV7dLAsUcKhlX1QJ-RO-0NkYsnenF2K8zdeAecG12ptgw9DxEl7KMh708ivgm0KI4znkjf8QsO2rbLS-sNo3NxIMKQttf29s3SM77sPaeTZKgu_NZdsrqR5oSY3gQ=w679-h452" width="679" /></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjyl9XRY65GgjaRuzgk8Z7-IwXm2zR5tk7kQEaqUGWHsh4ZGGrAuB5i_VcZH4iH4dEkZZYFg6nCP0nqcM2M5XF9YcaFGpXzFr47fWyNqyQEY1LxcgzU1PPxPOiglN-cCISoy5u1XgKdQVd2__hCxpajEdOL5l_l8Uik19pwXhOCQxBHyQ8FMih-532UkQ=s4032" style="margin-left: 1em; margin-right: 1em;"></a></div><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><span style="color: #274e13;"><span style="font-size: x-large;">O</span>n a gray, dismal, gloomy January day</span></b>, there's nothing like a warming soup to comfort you from the inside out and brighten your spirits. This potato leek soup fits the bill in spades, or at least in spoonfuls.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div>One of the best things about winter is that it's soup season. I could eat soup every day, and every kind of soup. Even from a can.</div><div><br /></div><div><b><span style="color: #274e13;"><span style="font-size: x-large;">M</span>y favorite time in the kitchen</span></b> is transforming last night's leftovers from dinner into today's lunch.</div><div>Sauté diced carrots, celery and onions, add pieces of last night's roast beef, maybe add some cooked rice or pasta, and then broth. Makes me feel so chef-y, or at least like the cook at the family diner preparing the soup du jour.</div><div><br /></div><div>I hate to waste food. I've made soup out of leftover spaghetti and lasagna. Sometimes these leftovers turn into frittatas, but more often, soups.</div><div><br /></div><div>Sometimes, though, I really do follow a recipe for soup and get all the ingredients ahead of time, like I did with this potato and leek soup.</div><div><br /></div><div><b><span style="color: #274e13;"><span style="font-size: x-large;">S</span>erved cold, this soup is called </span></b><span style="color: #274e13;"><b><a href="https://www.merriam-webster.com/dictionary/vichyssoise" style="font-style: italic;">vichyssoise</a><i>,</i></b><i style="font-weight: bold;"> </i>but I'm not particularly fond of chilled soups<i style="font-weight: bold;">, </i>so I'll just call this warm vichyssoise.</span></div><div><span style="color: #274e13;"><br /></span></div><div><span style="color: #274e13;">I did make a few adaptations from the <a href="https://www.onceuponachef.com/recipes/potato-leek-soup.html"><i>recipe</i></a> that guided me: I used, red potatoes, instead of Yukon gold, dried thyme, not fresh, and I sprinkled bacon on top to appease my very carnivorous Mr. Rosemary.</span></div><div><span style="color: #274e13;"><br /></span></div><div><span style="color: #274e13;">A <a href="https://www.onceuponachef.com/recipes/potato-leek-soup.html"><i><b>stick blender</b></i></a> greatly simplifies the process of pureeing a soup like this. You can, of course, use a blender, transferring the potato and leek mixture in batches, returning to the soup pot each time. Messy.</span></div><div><span style="color: #274e13;"><br /></span></div><div><span style="color: #274e13;"><b><span style="font-size: x-large;">I</span> also have to caution you about the leeks</b>: They can be a bit of a chore to clean. After chopping off the root end and cutting off the very green tops, you need to separate the leaves to be sure and get any grit that nestles in between the leaves completely out. Leeks have such a nice mellow, oniony flavor; worth the effort.</span></div><div><span style="color: #274e13;"><br /></span></div><div><span style="color: #274e13;">Other</span><span style="color: #274e13;"> than that, this soup is a piece of cake, easy as pie, a no brainer. With an afghan, a fire, a good book, you've got January licked -- by the spoonful.</span></div><div><span style="color: #274e13;"><br /></span></div><div><span style="color: #274e13;"><br /></span></div><div><span style="color: #274e13;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjvlcPkWx_H-u6-2I_Ua4canQOAVq6FkR-b8G3Aot3Y93yAHOjXeQL3ccbSct70j3O-r6-DxpIYmF1CQIzyX5WupFYnVvp18dWYc8vFfBXhnajK-ejy338vLfZe5ztarsNUkqg9uFHZcPP_jvJMWiBnXbeAzjPh350hYcGhtXAHQKfBySqIve2CBbwzdA=s6438" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4292" data-original-width="6438" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEjvlcPkWx_H-u6-2I_Ua4canQOAVq6FkR-b8G3Aot3Y93yAHOjXeQL3ccbSct70j3O-r6-DxpIYmF1CQIzyX5WupFYnVvp18dWYc8vFfBXhnajK-ejy338vLfZe5ztarsNUkqg9uFHZcPP_jvJMWiBnXbeAzjPh350hYcGhtXAHQKfBySqIve2CBbwzdA=w640-h426" width="640" /></a></div><br /><div><br /></div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><h2 style="clear: both; text-align: left;"><span style="color: #274e13;">Potato and Leek Soup</span></h2><div class="separator" style="clear: both; text-align: center;"><div style="color: black; text-align: left;">from <a href="https://www.onceuponachef.com/recipes/potato-leek-soup.html">Once Upon a Chef</a></div><div style="color: black; text-align: left;"><div><br /></div><div><br /></div><div>3 tablespoons unsalted butter</div><div>4 large leeks, white and light green parts only, roughly chopped (about 5 cups)</div><div>3 cloves garlic, peeled and smashed</div><div>2 pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces</div><div>7 cups chicken or vegetable broth</div><div>2 bay leaves</div><div>3 sprigs fresh thyme</div><div>1 teaspoon salt</div><div>1/4 teaspoon ground black pepper</div><div>1 cup heavy cream</div><div>Chives, finely chopped, for serving</div><div><br /></div><div>Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.</div><div>Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.</div><div><br /></div><div>Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (or use a standard blender, blending the mixture in batches and returning to the soup pot.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.</div><div><br /></div></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; 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text-align: center;"><br /></div><br /><br /></div><div><div> </div></div>Sprigs of Rosemaryhttp://www.blogger.com/profile/01751120984303340353noreply@blogger.com2tag:blogger.com,1999:blog-2342867947056717995.post-60224261546168832282021-02-02T05:53:00.002-08:002021-02-02T05:54:40.963-08:00Coconut Cod Chowder<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahHEFKvRqv3od-U7yEw-3ROaSfHZVC2ONUdWTErxTWVBZx7ApZKJ21E-4LpEvrIiEDwRf-YYTlgx0y_OfwvN7eOxdqYL6Rr7YTIX1592V2RjnXrFavC4fD6BVmkDNAoMFLDsXMw2ODtw/s4032/IMG_4481.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahHEFKvRqv3od-U7yEw-3ROaSfHZVC2ONUdWTErxTWVBZx7ApZKJ21E-4LpEvrIiEDwRf-YYTlgx0y_OfwvN7eOxdqYL6Rr7YTIX1592V2RjnXrFavC4fD6BVmkDNAoMFLDsXMw2ODtw/w480-h640/IMG_4481.HEIC" width="480" /></a></div><br /> <p></p><p class="MsoNormal"><b><span style="color: #274e13;"><span style="font-size: x-large;">E</span>very once in a long while, </span></b>the blue moon variety, I will
tackle an unfamiliar recipe that sounds like an interesting mix of unusual
flavors and follow it – untypically – to the letter. Even if the recipe said an
item was “optional” I was going to include it. No substitutions. No cheating.
No shortcuts.<o:p></o:p></p>
<p class="MsoNormal">That’s exactly what I did with this Coconut Cod Chowder. <o:p></o:p></p>
<p class="MsoNormal">My sister gave me the recipe. “I just loved it,” she said. <o:p></o:p></p>
<p class="MsoNormal">And her bridge club loved it. Another sister and her husband
loved it. Okay, that’s enough recommendations for me. I’ll try it. Lent is
coming and I want new fish dishes.<o:p></o:p></p>
<p class="MsoNormal"><b><span style="color: #274e13;"><span style="font-size: large;">A</span>fter scanning the ingredient list,</span></b> I had to check the
pantry and the fridge for anything I might need. Turmeric? Check. Cardamom?
Check. Coriander? Check. Coconut milk? Check. Cod? Check.<o:p></o:p></p>
<p class="MsoNormal">I needed to get leeks, fresh ginger, baby potatoes, a
serrano chile pepper and oyster crackers. Although I did have some ginger in the freezer, I thought getting new ginger a better idea.<o:p></o:p></p>
<p class="MsoNormal">I have to admit, it was really, really good. What my sister
didn’t tell me was that it tasted even better the next day. Now, you know.<o:p></o:p></p>
<p class="MsoNormal">What makes this thick soup so good is the mix of the spices
with the coconut milk and the surprise spritz of citrus. It has enough zip,
balanced by the creaminess of the milk.<span style="mso-spacerun: yes;">
</span>I, too, loved it.<o:p></o:p></p>
<p class="MsoNormal"><b><span style="color: #274e13;"><span style="font-size: x-large;">T</span>here are just a couple things</span></b> I’d adjust the next time I
make it. I will cut the potatoes into at least quarters and the fish into
smaller pieces. And I think I would add just a little more heat, either with
another chile pepper or hot pepper flakes. Maybe even another seafood. Clams? Shrimp?<o:p></o:p></p>
<p class="MsoNormal">I’m sharing this recipe, originally from <a href="https://www.bonappetit.com/recipe/coconut-cod-chowder"><b><i>Bon Appetit</i></b><b><i>,</i></b></a> just as my
sister gave it to me. I have to admit, though, that I didn’t use ghee. The <i><b><a href="https://www.bonappetit.com/recipe/coconut-cod-chowder">Bon Appetit</a> </b></i>experts allowed that good ol’ butter was just fine.<o:p></o:p></p>
<p class="MsoNormal">(Ghee is the foundation of Indian cooking. It is cow's
butter that has been heated low and slow, then strained, to remove all the milk
solids; essentially, it’s clarified butter.)<o:p></o:p></p>
<p class="MsoNormal">I hope you give it a try. It’s worth it. And don’t be
tempted to delete the toasted oyster crackers or the lime. Both additions are
perfect. If you try it, let me know.<o:p></o:p></p>
<p class="MsoNormal">Did Mr. Rosemary like it? He said so.<span style="mso-spacerun: yes;"> </span>And the man doesn’t lie.<o:p></o:p></p>
<p class="MsoNoSpacing"><b><span style="font-size: 14.0pt;"><o:p> </o:p></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://1.bp.blogspot.com/-TywGv3jyqRk/YBlRY3tGrBI/AAAAAAAAQe8/gc8Qn6w5OaQSfTpLk0lIYYYjkNvxFAO0ACPcBGAsYHg/s4032/IMG_4480.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-TywGv3jyqRk/YBlRY3tGrBI/AAAAAAAAQe8/gc8Qn6w5OaQSfTpLk0lIYYYjkNvxFAO0ACPcBGAsYHg/w480-h640/IMG_4480.HEIC" width="480" /></a></b></div><b><br /></b><p></p>
<p class="MsoNoSpacing"><b><span style="font-size: 14.0pt;">Coconut Cod Chowder</span></b></p>
<p class="MsoNoSpacing"><i>From <b><a href="https://www.bonappetit.com/recipe/coconut-cod-chowder">Bon Appetit</a></b></i></p><p class="MsoNoSpacing"><i>Makes about 4 servings<o:p></o:p></i></p>
<p class="MsoNoSpacing">1½ lb. skinless, boneless cod or halibut fillets<o:p></o:p></p>
<p class="MsoNoSpacing">2½ tsp. kosher salt, divided, plus more<o:p></o:p></p>
<p class="MsoNoSpacing">5 Tbsp. ghee or unsalted butter, divided<o:p></o:p></p>
<p class="MsoNoSpacing">2 medium leeks, white and pale green parts only, halved
lengthwise, thinly sliced crosswise<o:p></o:p></p>
<p class="MsoNoSpacing">6 garlic cloves, thinly sliced<o:p></o:p></p>
<p class="MsoNoSpacing">1 (3") piece ginger, peeled, cut into matchsticks<o:p></o:p></p>
<p class="MsoNoSpacing">¾ tsp. ground turmeric<o:p></o:p></p>
<p class="MsoNoSpacing">¾ tsp. ground coriander<o:p></o:p></p>
<p class="MsoNoSpacing">½ tsp. ground cardamom<o:p></o:p></p>
<p class="MsoNoSpacing">1 serrano chile, thinly sliced<o:p></o:p></p>
<p class="MsoNoSpacing">12 oz. baby Yukon Gold or red potatoes, halved<o:p></o:p></p>
<p class="MsoNoSpacing">2 (13.5-oz.) cans unsweetened coconut milk<o:p></o:p></p>
<p class="MsoNoSpacing">2 celery stalks, thinly sliced, plus leaves for serving
(optional)<o:p></o:p></p>
<p class="MsoNoSpacing">1½ cups oyster crackers<o:p></o:p></p>
<p class="MsoNoSpacing">1 tsp. paprika<o:p></o:p></p>
<p class="MsoNoSpacing">2 limes, divided<o:p></o:p></p>
<p class="MsoNoSpacing">Season cod all over with 1½ tsp. salt; set aside. Heat 3
Tbsp. ghee in a medium Dutch oven over medium. Cook leeks, garlic, and ginger,
stirring occasionally, until softened but not browned, about 3 minutes. Add
turmeric, coriander, and cardamom and cook, stirring, until fragrant, about 30
seconds. Add chile, potatoes, coconut milk, 1 tsp. salt, and ¾ cup water; bring
to a boil (still over medium). Immediately reduce heat so soup is at a bare
simmer. Cover, leaving lid slightly askew, and cook until potatoes are barely
fork-tender, 10–12 minutes.</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Carefully nestle reserved fish into pot, spoon some broth
over, and cover, leaving lid slightly askew. Cook at a bare simmer 4 minutes,
then stir in celery. Cook until fish is opaque and flakes easily, about 5 minutes.
Taste chowder and season with more salt if needed.<o:p></o:p></p>
<p class="MsoNormal">Meanwhile, heat remaining 2 Tbsp. ghee in a small skillet
over medium-low. Add crackers and stir well to coat. Cook, stirring often,
until golden brown, about 5 minutes. Remove from heat and add paprika; toss to
evenly coat.<o:p></o:p></p>
<p class="MsoNormal">Slice 1 lime in half and squeeze juice into chowder. Taste
and season with more salt if needed. Ladle into bowls, breaking fish into large
pieces. Scatter celery leaves over chowder if using and top with crackers.
Slice remaining lime into wedges and serve alongside.<o:p></o:p></p>Sprigs of Rosemaryhttp://www.blogger.com/profile/01751120984303340353noreply@blogger.com0tag:blogger.com,1999:blog-2342867947056717995.post-61537873249672672652021-01-22T05:40:00.000-08:002021-01-22T05:40:08.800-08:00Brunch is Served! Spinach and Goat Cheese Frittata<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWlPi2IgA698Tl6sdh8RRgZ7uTbx_wNWUNsvYBeALR54HeSRg5PLKCh4FRFcgDKK4y3tYHx0P2GX10K7wIOsGsINQpFGbrlUrgr8ja-OQVVB9qJPvED5htCM0rljoDNCYBHtQZ9O26s0/s3688/IMG_4332.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3688" data-original-width="2998" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWlPi2IgA698Tl6sdh8RRgZ7uTbx_wNWUNsvYBeALR54HeSRg5PLKCh4FRFcgDKK4y3tYHx0P2GX10K7wIOsGsINQpFGbrlUrgr8ja-OQVVB9qJPvED5htCM0rljoDNCYBHtQZ9O26s0/w520-h640/IMG_4332.HEIC" width="520" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;"><b style="color: #274e13;"><span style="font-size: x-large;">L</span>et's talk about eggs. I love them. </b>You'll always find a couple cartons of eggs in my refrigerator. (Eggs. And butter. All kinds of cheese. Half and half, too. Probably sour cream.)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">With eggs on hand (and all those other things) the possibilities for a meal -- any time of day -- are endless. I heartily agree with the <b><span style="color: #274e13;"><a href="https://www.incredibleegg.org/"><span style="color: #274e13;">American Egg Board</span></a>:</span></b> The humble egg is incredible. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">I don't have to adopt Egg Board's <b><a href="https://incredibleegg.wpengine.com/recipes/collections/weggsday"><span style="color: #274e13;">"Wednesday Is Eggsday!"</span></a> </b>promotion. We eat some form of egg almost every day of the week. On lazy days, Mr. Rosemary and I often have egg sandwiches for dinner. Eggs can magically transform last night's leftovers into a filling frittata. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">And I love this <b><span style="color: #274e13;">Spinach and Goat Cheese Frittata</span></b>. It's one frittata that I don't just wing with: Untypically for me, I follow the recipe. And I've made this many times, and any guests we've had (not lately, of course) have loved it, too.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Don't turn up your nose (like Mr. Rosemary does) at the idea of goat cheese. It adds just a little bit of tang that makes you wonder, "What's in this?"</div><div style="text-align: left;"><br /></div><div style="text-align: left;">There is no meat in this dish, so to satisfy meat lovers, serve this with sausage links or a slice of ham.</div><div style="text-align: left;">I have mixed ground sausage in this dish, but I like it just as it is. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><span style="color: #274e13;"><span style="font-size: x-large;">I </span>think what makes this dish unique</span></b> is the addition of cottage cheese. Cottage cheese just melts right into the eggs and makes the frittata nice and fluffy.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="https://www.rachaelraymag.com/recipe/spinach-and-goat-cheese-frittata-recipe"><span style="color: #274e13;"><b>Rachael Ray</b></span></a> offers <span style="color: #274e13;"><a href="https://www.rachaelraymag.com/recipe/spinach-and-goat-cheese-frittata-recipe"><b><span style="color: #274e13;">another version of this frittata</span></b></a>, </span>but it doesn't have tomatoes in it which not only add color but a bit of a juicy surprise.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="https://www.foodandwine.com/recipes/spinach-and-goat-cheese-frittata"><b><span style="color: #274e13;">Food and Wine</span></b></a> also offers a version of this, with leeks and pancetta added. May have to try that one.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I can't credit the original source for this recipe: My sister gave it to me and a neighbor had given it to her.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I hope you give it a try. I'd love to know if you love it, too.</div><div style="text-align: left;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzKb-4s0bppTq6S37t3_vvxat2EZquJDSJtVYAfRadJzKWptIMeLi6ZQBj7cX-3ahyphenhyphenTZg_prO7gIiqVy0FKTTJwkisESw-fep-TX4EgeL0IpCts0zpO66ofODdIpphLTujzmzVbp2n49s/s4032/IMG_4311.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzKb-4s0bppTq6S37t3_vvxat2EZquJDSJtVYAfRadJzKWptIMeLi6ZQBj7cX-3ahyphenhyphenTZg_prO7gIiqVy0FKTTJwkisESw-fep-TX4EgeL0IpCts0zpO66ofODdIpphLTujzmzVbp2n49s/w480-h640/IMG_4311.HEIC" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><span><a name='more'></a></span><b><span style="color: #274e13;"><br /><span style="font-size: medium;">Spinach and Goat Cheese Frittata</span></span></b><div><br /></div><div>9 large eggs, beaten until frothy</div><div>2 cups of cottage cheese, any kind</div><div>1-2/3 cup shredded cheddar cheese</div><div>5 oz. goat cheese, crumbled</div><div>½ teaspoon each, salt and pepper</div><div>Either a 5 or a 10 oz. (depending on your taste) package of fresh spinach</div><div>½ pint grape tomatoes, quartered</div><div><br /></div><div>Heat oven to 350 degrees F.</div><div>Coat a 9” x 13” pan with cooking spray. </div><div>Mix all ingredients together and spread in pan. </div><div>Bake 35 minutes until the eggs are set. </div><div><br /></div><p></p>Sprigs of Rosemaryhttp://www.blogger.com/profile/01751120984303340353noreply@blogger.com0tag:blogger.com,1999:blog-2342867947056717995.post-73927919617798130672021-01-03T04:38:00.000-08:002021-01-03T04:38:16.253-08:00Ham and Pinto Bean Soup ~ And Happy New Year!<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div><br /><div class="separator" style="clear: both; text-align: center;"><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/b/R29vZ2xl/AVvXsEjymmm1EP9HFvN-O5AhNrS4HymlQfm8JiQXnUWXlqaMT-H5NyYE8RegcgvR8sTpzjbvyrTWu_oHGiYWDklDTLlhjlUWiVUcoh_RkByY_Xf-t9p7Yb_e9g6LbXkC9oGYTer_c4JOEckk5Qw/s3470/IMG_4298.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3470" data-original-width="2919" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjymmm1EP9HFvN-O5AhNrS4HymlQfm8JiQXnUWXlqaMT-H5NyYE8RegcgvR8sTpzjbvyrTWu_oHGiYWDklDTLlhjlUWiVUcoh_RkByY_Xf-t9p7Yb_e9g6LbXkC9oGYTer_c4JOEckk5Qw/w538-h640/IMG_4298.HEIC" width="538" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><span style="color: #274e13;"><span style="font-size: x-large;">T</span>he ham bone</span></b> from our cozy, private Christmas dinner – a meal that could have fed maybe ten or so – became the base for this rich and hearty ham and bean soup that filled the house with such a tantalizing aroma as it simmered on the stove all day.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ham and bean soup is the biggest reason we have a ham at Christmastime. And although it's an annual tradition, I love to make ham and bean soup, any soup, any time of year. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I confess: I'm a soup addict.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Actually my favorite ham and bean soup is<span style="color: #274e13;"> <a href="https://www.foodnetwork.com/recipes/food-network-kitchen/senate-bean-soup-recipe-1973240"><b>Senate Bean Soup</b></a></span><b> </b> Except for the kind of beans, the basic recipes are very similar.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><span style="color: #274e13;"><span style="font-size: x-large;">B</span>ut I had a bit</span></b> of an overstock of pinto beans because a friend asked me to take several bags off her hands. Her father-in-law, a bean lover, found a deal too good to pass up and bought a whole case. “Please,” she begged. “Take some.”</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">What was I going to do with all those beans? I made baked beans over the summer a couple times, but even after the pandemic reorganizing of my pantry, I still had three bags to use.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I really didn't know the difference among all the variety of beans. I’m more familiar with the northern beans, or cannellini beans. I know many folks also use navy beans in ham and bean soup. Navy beans are similar to northerns in their flavors; they’re just smaller and slightly plumper.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Turns out that the biggest difference between northerns and pintos is color: The northerns are white and the pinto bean is a pinkish color that turns brown when cooked. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-DUguBadAnwg/X_DwjMQ3BtI/AAAAAAAAQJY/1TXgIuJMWD45AhjV7KYHQikSy6CuAnBLQCLcBGAsYHQ/image.png" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="174" data-original-width="290" height="192" src="https://lh3.googleusercontent.com/-DUguBadAnwg/X_DwjMQ3BtI/AAAAAAAAQJY/1TXgIuJMWD45AhjV7KYHQikSy6CuAnBLQCLcBGAsYHQ/image.png" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Great Northern Beans are white. . . . </i></td></tr></tbody></table><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH3JrCvtvXZgX3zK5qyz1Lq84qFcBABDIFyIW9iird9tW50dzF0eZPCvgIaB0_pJq1mQ2a90dj8ViwREa1O1vNF_Fm4LL9iohiVhVasWN-k44idnYFkMDTGm4tUJY_U3Bbu2cuk1jbx7s/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="467" data-original-width="700" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH3JrCvtvXZgX3zK5qyz1Lq84qFcBABDIFyIW9iird9tW50dzF0eZPCvgIaB0_pJq1mQ2a90dj8ViwREa1O1vNF_Fm4LL9iohiVhVasWN-k44idnYFkMDTGm4tUJY_U3Bbu2cuk1jbx7s/" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"> . . .<i>and pinto beans are a reddish pink</i><br /><br /></td></tr></tbody></table></div><div class="separator" style="clear: both; text-align: left;"><b><span style="color: #274e13;"><span style="font-size: x-large;">T</span>he second biggest difference</span></b> is that the hearty pinto bean takes longer to cook than the more delicate northern. But as long as the house smelled good and the filling soup was a perfect warmer upper on an early January day, that was all right with me.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Predictably, when I told Mr. Rosemary that I was using a slightly different recipe than I usually do for the soup, he rolled his eyes and wanted to know why I was changing from a known good thing. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">When I explained that I had this overload of pinto beans clogging up the pantry, he, as big a fan of non-waste as I am, was pacified. And when he ate the soup, two bowls worth, he was more than satisfied.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><span style="color: #274e13;"><span style="font-size: x-large;">I</span> did two different things</span></b> from the original recipe. I added about ¼ cup of instant mashed potatoes to the soup towards the end of cooking. I like the soup thickened up a little, not to the pudding stage, but just a little thicker. Suit your own tastes for texture.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">When I tasted the soup as it simmered, I found it a little bland, so I added a tablespoon a chili powder, not a lot for the size of the pot, but enough to spice up the soup a tad.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I also didn’t do one thing the original recipe called for: I didn’t add a Hungarian noodle-like dumpling called csipetke. <a href="https://tastehungary.com/journal/csipetke-recipe/"><span style="color: #274e13;"><b>Csipetke</b></span></a> is made from a dough of egg, flour and oil that is pinched into little pieces then dropped into the soup about a half-hour before it’s ready to be served.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Mr. Rosemary also doesn't like dumplings -- doesn't matter the kind, size or shape, so I left the csipetke out. But I didn't say a word when he asked for a piece of bread to put in his soup bowl before ladling the soup on top. Wasn't that pretty much a dumpling?!?</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><b><span style="color: #274e13;"><br /></span></b></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2pEZDxkqAIAZKX21soQgqfMNePgVJWQGRDj0K22bDJtsh5SbCUw6edYHgG4c1At9-N41vKbKJ3S9p1okgKxyIkFkosD6iKmejDjhF7BIsSH-SATouREmikaS8URmY7va6F2gR6jC2KUg/s3399/IMG_4300.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3399" data-original-width="2741" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2pEZDxkqAIAZKX21soQgqfMNePgVJWQGRDj0K22bDJtsh5SbCUw6edYHgG4c1At9-N41vKbKJ3S9p1okgKxyIkFkosD6iKmejDjhF7BIsSH-SATouREmikaS8URmY7va6F2gR6jC2KUg/w516-h640/IMG_4300.HEIC" width="516" /></a></div><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #274e13; font-size: medium;"><b>Ham and Pinto Bean Soup</b></span></div><div class="separator" style="clear: both; text-align: left;"><i>Makes about 4 quarts</i></div><div class="separator" style="clear: both; text-align: left;"><i>Adapted from <a href="https://www.tasteofhome.com/recipes/pinto-bean-ham-soup/"><span style="color: #274e13;"><b>Taste of Home</b></span></a></i></div><div class="separator" style="clear: both; text-align: left;"><i><br /></i></div><div class="separator" style="clear: both; text-align: left;">1 pound dried pinto beans</div><div class="separator" style="clear: both; text-align: left;">6 large carrots, sliced 1/2 inch thick</div><div class="separator" style="clear: both; text-align: left;">1 large onion, chopped</div><div class="separator" style="clear: both; text-align: left;">6 celery ribs, sliced</div><div class="separator" style="clear: both; text-align: left;">1 large garlic clove</div><div class="separator" style="clear: both; text-align: left;">3-1/2 to 4 pounds smoked ham hocks</div><div class="separator" style="clear: both; text-align: left;">(or one meaty ham bone)</div><div class="separator" style="clear: both; text-align: left;">2 teaspoons paprika</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon chili powder</div><div class="separator" style="clear: both; text-align: left;">1/4 cup instant mashed potatoes</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Wash and sort beans. Soak in cold water overnight; drain. In a large 8-qt. soup kettle, combine the beans, carrots, onions, celery, garlic, ham bone, paprika and chili powder. Add enough water to cover ingredients by 2 inches. Simmer, partly covered, for 2 to 4 hours or until the beans are tender, adding more water as needed. Add the instant potato to thicken, if you want. When beans are tender; remove the bone, remove the meat from the bone and add to the soup.</div><div><br /></div></div><br /><p></p>Sprigs of Rosemaryhttp://www.blogger.com/profile/01751120984303340353noreply@blogger.com0tag:blogger.com,1999:blog-2342867947056717995.post-57745725299430736872020-11-14T10:36:00.000-08:002020-11-14T10:36:57.638-08:00A New Stuffing for a COVID Thanksgiving<p> </p><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-d_CXYuvuBoc/X6_K0mvfsWI/AAAAAAAAPk8/C3zXw9WyoI4YtWydODLgqSstc8KTjDEIACPcBGAsYHg/s4032/IMG_3948.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-d_CXYuvuBoc/X6_K0mvfsWI/AAAAAAAAPk8/C3zXw9WyoI4YtWydODLgqSstc8KTjDEIACPcBGAsYHg/w546-h640/IMG_3948.HEIC" width="546" /></a></div><br /></div><span style="color: #274e13;"><b><span style="font-size: large;">T</span>hanksgiving is looking a lot different this year</b></span>, so why not cook something different? This dish -- called "Savory Bread Pudding with Mushrooms and Parmesan Cheese" when it was first published in <i><b><a href="https://www.bonappetit.com/recipe/savory-bread-pudding-with-mushrooms-and-parmesan-cheese" rel="nofollow"><span style="color: #38761d;">Bon Appetit</span></a></b></i> several years ago -- is not really a stuffing in the traditional sense, but it has all the essential credentials -- mushrooms, seasoned bread, onions and celery. It's just baked with more eggs.<p></p><p>Some folks don't like anyone messing around with their traditional Thanksgiving favorites. (I know; I live with one.) But when I first tried this recipe, I was pleasantly surprised that Mr. Rosemary liked it.</p><p>It's a little complicated, something I often find with recipes from Bon Appetit. And I have been known to -- often -- just use a recipe as a guide and then put my own twists on it. But I followed this recipe to the letter, and I'm glad I did. The only thing I had trouble with was gauging the amount of bread? How do you measure 10 cups of bread?!?</p><p>My sister shared this recipe with me. She made it for her card group and got raves about it. A woman asked for the recipe was awed, however, when she read the recipe. It does have quite a few steps.</p><p><b><span style="color: #274e13;"><span style="font-size: large;">T</span>his Thanksgiving is definitely going to be different</span></b>. But as a sister-in-law pointed out when the family was discussing how to spend the holiday, "Some of my most memorable Thanksgivings were the different ones."</p><p>Her comment reminded me of a couple very memorable Thanksgivings:</p><p>When I was a freshman in college, I couldn't afford to fly home, so a small group of my newly made (and also homeless) friends and I made a Thanksgiving dinner in the dorm's kitchen. None of the dishes we made were exactly like "home" but we did our best and I can still picture the candle wax dripping down the wine bottle.</p><p>Several years later, when I was the ripe old age of 23, I decided I was going to host Thanksgiving for the whole family. What was I thinking?!? But it was wonderful. Best of all, they all came! My sister brought a blank apron, and fabric pens for every one to sign. I wish I still had that.</p><p>And my nephew and I will never tell anyone that we dropped the candied sweet potatoes on the kitchen floor, scooped them all up, and ate them anyway. </p><p>I'm not sure yet what I'll be making for Thanksgiving. Still working on it, and Mr. Rosemary isn't too picky. He did say that we had to have turkey, though. He must want to be sure and have the tryptophan for a healthy nap.</p><p>Enjoy your COVID Thanksgiving, whatever you do. Whatever you do, you're sure to remember it.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHvwSsSePLizmmOWX75M5Gh-dPNsfeqizPUj78pRJaXKxjL9Qp9j9AwHLCSK_FVwQaFaSjygZgsfWsJaYy8wxcqKcXhWFewVovZgHrWRoIHnMwqnW-k2kf-kozHs2MpfeGA9fkWCJ3Ug/s4032/IMG_3949.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHvwSsSePLizmmOWX75M5Gh-dPNsfeqizPUj78pRJaXKxjL9Qp9j9AwHLCSK_FVwQaFaSjygZgsfWsJaYy8wxcqKcXhWFewVovZgHrWRoIHnMwqnW-k2kf-kozHs2MpfeGA9fkWCJ3Ug/w480-h640/IMG_3949.HEIC" width="480" /></a></div><br /><p><br /></p><p><b><span style="font-size: medium;">Savory Bread Pudding with Mushrooms and Parmesan Cheese</span></b></p><p><i>Makes 10 to 12 servings</i></p><p><i>from <b><a href="https://www.bonappetit.com/recipe/savory-bread-pudding-with-mushrooms-and-parmesan-cheese" rel="nofollow">Bon Appetit</a> </b></i></p><p>1 1-pound loaf crusty country-style white bread</p><p>1/4 cup olive oil</p><p>4 teaspoons chopped fresh thyme</p><p>1 large garlic clove, minced</p><p>6 tablespoons (3/4 stick) butter</p><p>1 pound assorted fresh mushrooms, thinly sliced</p><p>1 1/2 cups finely chopped onion (about 1 large onion)</p><p>1 1/2 cup thinly sliced celery (about 3 stalks)</p><p>1 cup finely chopped green bell pepper (about 1 large pepper)</p><p>1/3 cup chopped fresh parsley</p><p>3 1/2 cups heavy whipping cream</p><p>8 large eggs</p><p>2 teaspoons salt</p><p>1 teaspoon freshly ground black pepper</p><p>1/3 cup finely grated Parmesan cheese</p><p>Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Cut the bread into 1-inch cubes (about 10 cups loosely packed). Place cubes in a very large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on a large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to the same very large bowl.</p><p>Melt butter in large skillet over medium-high heat. Add mushrooms, onion, celery, and bell pepper. Sauté until soft and juices have evaporated, about 15 minutes. Add sautéed vegetables and parsley to bread cubes.</p><p>Whisk heavy cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread and vegetables. Transfer stuffing to prepared dish. Sprinkle cheese over. (If you want to do ahead, cover and refrigerate at this point. Just bring the dish to room temperature before baking.)</p><p>Preheat oven to 350°F. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes before serving.</p><div><br /></div><p></p><p class="MsoNormal"><br /></p><p></p>Sprigs of Rosemaryhttp://www.blogger.com/profile/01751120984303340353noreply@blogger.com0tag:blogger.com,1999:blog-2342867947056717995.post-56933470795124395612020-08-13T03:49:00.000-07:002020-08-13T03:49:02.106-07:00Let's Have Lasagna for Breakfast!<blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: left;"> <a href="https://1.bp.blogspot.com/-okpNuNPkK2Q/XzJ8vjoiv2I/AAAAAAAAOLs/_Ea02gID9R8QkFJ46AuTMRFuId358FxJACPcBGAsYHg/s4032/IMG_3321.HEIC" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-okpNuNPkK2Q/XzJ8vjoiv2I/AAAAAAAAOLs/_Ea02gID9R8QkFJ46AuTMRFuId358FxJACPcBGAsYHg/s640/IMG_3321.HEIC" /></a></p></blockquote></blockquote><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p class="MsoNoSpacing"><b><span style="color: #38761d;"><span style="font-size: x-large;">I </span><span>must </span>confess</span></b> that I have eaten pizza for breakfast, but not
lasagna. At least not until my sister-in-law told me about having a special
breakfast lasagna.<span style="text-align: center;"> </span></p><p class="MsoNoSpacing" style="text-align: left;"><span style="text-align: center;">“Lasagna for breakfast!?!” I asked.</span><span style="text-align: center;"> </span></p><p class="MsoNoSpacing" style="text-align: left;"><span style="text-align: center;">“Yeah,” she answered. “It was really good.” </span></p><div class="separator" style="clear: both; text-align: center;">
<p class="MsoNoSpacing" style="text-align: left;">Although she didn’t have the recipe, she described it
well. I peppered her with questions, wondering if it had lasagna noodles, a
tomato sauce, what kind of cheese. </p>
<p class="MsoNoSpacing" style="text-align: left;">Armed with all her answers, I went in search of a recipe.
First, I went to my pretty substantial cookbook library and came up dry. None
of my favorites had anything like what she described. </p><p class="MsoNoSpacing" style="text-align: left;"><o:p></o:p></p>
<p class="MsoNoSpacing" style="text-align: left;"><b><span style="color: #38761d;"><span style="font-size: x-large;">S</span>o I resorted to the</span></b> internet and was surprised at how
many different versions of “breakfast lasagna” I found. There were recipes with lasagna noodles, crepes,
pancakes, and tortillas. Some had red sauce; but most didn’t. Some had bacon, ham, sausage, even seafood. </p>
<p class="MsoNoSpacing" style="text-align: left;">I found one that pretty closely resembled what my
sister-in-law had described on a website called<a href="https://www.justapinch.com/recipes/breakfast/meat-breakfast/breakfast-lasagna.html"><span style="color: #38761d;"><b> “Just a Pinch.”</b></span> </a>Using that as a
starting point, I went from there and added my own twists. </p>
<p class="MsoNoSpacing" style="text-align: left;">I really don’t make lasagna very often. First of all,
it’s a lot of work, and it’s far too much for two people. </p></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: center;"><p class="MsoNoSpacing" style="text-align: left;"><a href="https://1.bp.blogspot.com/-aAdkLdQDJnU/XzJ8vnsEp7I/AAAAAAAAOLs/OmibkHCtDEwiiELnGTo_dNQXfrHCRsxwACPcBGAsYHg/s4032/IMG_3322.HEIC" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-aAdkLdQDJnU/XzJ8vnsEp7I/AAAAAAAAOLs/OmibkHCtDEwiiELnGTo_dNQXfrHCRsxwACPcBGAsYHg/s640/IMG_3322.HEIC" /></a></p></div></blockquote></blockquote><div class="separator" style="clear: both; text-align: center;">
<p class="MsoNoSpacing" style="text-align: left;">Making lasagna is an act of love. It is its own art form.
It is my husband’s family’s traditional Christmas Eve dinner. It’s what my
daughter requests when she comes home. </p>
<p class="MsoNoSpacing" style="text-align: left;">Like pizza, I don’t think I’ve ever met a lasagna I
didn’t like. You can make a good lasagna with store bought sauce and noodles,
and plenty of mozzarella, and ricotta or cottage cheese. You can make a great
lasagna with homemade crepes and ragu, a rich bechamel sauce, and a variety of
meats and cheeses. And there are all kinds of levels in between.<o:p></o:p></p>
<p class="MsoNoSpacing" style="text-align: left;"><span style="color: #38761d;"><b><span style="font-size: x-large;">T</span>his breakfast lasagna</b></span> has layers of noodles and
scrambled eggs smothered in a sausage gravy and lots of cheese. The eggs
replace the ricotta layer in traditional lasagna. It’s still rich, and if you
really need to lighten it up, you can use milk instead of half and half for the
sausage gravy. But don’t leave out the nutmeg; it adds just the right touch of
spice to the dish. </p>
<p class="MsoNoSpacing" style="text-align: left;">The acid test was Mr. Rosemary's critique. He looked at me
kind of funny when I told him that we were having a breakfast lasagna, but he
was game to try it. After the first bite, he simply said, “This is good.” After
his plate was clean and he wanted another piece, he said, “That was <i><b>real</b> </i>good.” </p>
<p class="MsoNoSpacing" style="text-align: left;">I have to warn you that this does take a little time to
prepare and a few pans to clean up. But once the lasagna is prepped and the
kitchen is clean, you can put it in the fridge overnight for the next day and
sit down leisurely to a feast the next morning. If you do make it ahead, take it out of
the fridge about a half hour before baking. </p>
<p class="MsoNoSpacing" style="text-align: left;">I know this will be a repeat at our house. I wish I would
have dreamed it up myself. Maybe I should work on that. Breakfast Chili maybe? </p>
</div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: center;"><p class="MsoNoSpacing" style="text-align: left;"> <o:p></o:p><a href="https://1.bp.blogspot.com/-dmyR2ifjEbk/XzJ8vjDQbUI/AAAAAAAAOLs/F3BdoKO5yoE7Xu1sG3A7RQxxoLpN-iFpQCPcBGAsYHg/s3595/IMG_3323.HEIC" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3595" data-original-width="2737" height="640" src="https://1.bp.blogspot.com/-dmyR2ifjEbk/XzJ8vjDQbUI/AAAAAAAAOLs/F3BdoKO5yoE7Xu1sG3A7RQxxoLpN-iFpQCPcBGAsYHg/s640/IMG_3323.HEIC" /></a></p></div></blockquote></blockquote><div class="separator" style="clear: both; text-align: center;">
<p class="MsoNoSpacing" style="text-align: left;"><b><span style="font-size: 14pt;">Breakfast Lasagna</span></b></p><p class="MsoNoSpacing" style="text-align: left;"><i>adapted from </i><a href="https://www.justapinch.com/recipes/breakfast/meat-breakfast/breakfast-lasagna.html"><span style="color: #38761d;"><b>“Just a Pinch.”</b></span> </a></p><p class="MsoNoSpacing" style="text-align: left;"><i>Serves 10-12</i></p><p class="MsoNoSpacing" style="text-align: left;"><o:p></o:p></p>
<p class="MsoNoSpacing" style="text-align: left;">9 <b>uncooked</b> lasagna noodles<o:p></o:p></p>
<p class="MsoNoSpacing" style="text-align: left;">1 pound bulk Italian sausage (sweet or hot,) cooked and
crumbled<o:p></o:p></p>
<p class="MsoNoSpacing" style="text-align: left;">12 large eggs, beaten<o:p></o:p></p>
<p class="MsoNoSpacing" style="text-align: left;">1/2 cup half and half<o:p></o:p></p>
<p class="MsoNoSpacing" style="text-align: left;">2 cups shredded mozzarella cheese<o:p></o:p></p>
<p class="MsoNoSpacing" style="text-align: left;">1/2 cup shredded Parmesan cheese<o:p></o:p></p>
<p class="MsoNoSpacing" style="text-align: left;">12 slices provolone cheese<o:p></o:p></p>
<p class="MsoNoSpacing" style="text-align: left;">1 tablespoons vegetable oil<o:p></o:p></p>
<p class="MsoNoSpacing" style="text-align: left;">1 medium onion, chopped<o:p></o:p></p>
<p class="MsoNoSpacing" style="text-align: left;">1 green pepper, chopped<o:p></o:p></p>
<p class="MsoNoSpacing" style="text-align: left;">1/3 cup all-purpose flour<o:p></o:p></p>
<p class="MsoNoSpacing" style="text-align: left;">3 1/2 cup half and half<o:p></o:p></p>
<p class="MsoNoSpacing" style="text-align: left;">1 teaspoon salt<o:p></o:p></p>
<p class="MsoNoSpacing" style="text-align: left;">1/2 teaspoon ground black pepper<o:p></o:p></p>
<p class="MsoNoSpacing" style="text-align: left;">1/4 teaspoon ground nutmeg<o:p></o:p></p>
<p class="MsoNoSpacing" style="text-align: left;">Preheat oven to 350 degrees. Coat a 13" x 9"
baking dish with non-stick cooking spray.Whisk together eggs and 1/2 cup half and half.</p><p class="MsoNoSpacing" style="text-align: left;"><o:p></o:p></p>
<p class="MsoNoSpacing" style="text-align: left;">In a large skillet, scramble eggs over low heat until
just set, remove from heat.In another frying pan, over medium high heat, cook the
sausage until browned.Remove from pan and drain on paper towels.</p><p class="MsoNoSpacing" style="text-align: left;"><o:p></o:p></p>
<p class="MsoNoSpacing" style="text-align: left;">In the same skillet, add the vegetable oil and cook the
peppers and onions until softened.Add flour and cook over medium heat for 2 minutes.</p><p class="MsoNoSpacing" style="text-align: left;"><o:p></o:p></p>
<p class="MsoNoSpacing" style="text-align: left;">Whisk together the 3 ½ cups of half and half, add salt,
pepper, and nutmeg and add to onions and peppers and continue to cook over
medium heat for 2 minutes, stirring frequently, until it thickens slightly. Remove
from heat.<o:p></o:p></p>
<p class="MsoNoSpacing" style="text-align: left;">Mix together 1 cup mozzarella and Parmesan cheese.
(Reserve remaining cheese for top.) Spread ½ cup of the white sauce evenly in pan. Evenly space 3 lasagna noodles over sauce. Pour 1 cup
sauce over noodles. Then, evenly spread 1/3 each of sausage, scrambled eggs and cheeses
over noodles. Repeat the layers two more times -- noodles, white sauce, sausage,
eggs and cheese, ending with cheese.</p><p class="MsoNoSpacing" style="text-align: left;"><o:p></o:p></p>
<p class="MsoNoSpacing" style="text-align: left;">Cover with foil and bake for 1 hour. Remove foil and
sprinkle with remaining ½ cup mozzarella and bake for an additional 15 – 20
minutes. Let rest for at least 15 minutes before serving.<o:p></o:p></p>
<p class="MsoNoSpacing" style="text-align: left;">.<o:p></o:p></p></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Sprigs of Rosemaryhttp://www.blogger.com/profile/01751120984303340353noreply@blogger.com2tag:blogger.com,1999:blog-2342867947056717995.post-4943130629171722932019-11-25T14:30:00.002-08:002019-11-25T14:30:13.121-08:00THE Best Thanksgiving Dessert: Pumpkin Crunch Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-3VbxBrGRShI/XdKU7omg0yI/AAAAAAAALYw/0XtK8vQLD9gbPgDDr7cG-wPox6t3cojrwCLcBGAsYHQ/s1600/Pumpkin%2BCrunch%2BCake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="478" data-original-width="680" height="448" src="https://1.bp.blogspot.com/-3VbxBrGRShI/XdKU7omg0yI/AAAAAAAALYw/0XtK8vQLD9gbPgDDr7cG-wPox6t3cojrwCLcBGAsYHQ/s640/Pumpkin%2BCrunch%2BCake.jpg" width="640" /></a></div>
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<i>Photo credit: <a href="https://www.askchefdennis.com/pumpkin-crunch-cake-my-holiday-tradition/">Dennis Littley</a></i></div>
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<span style="color: #274e13; font-weight: bold;"><span style="font-size: large;">T</span>rust me when I tell you</span> that you'll regret it if you don't make this cake!<br />
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It might be too late to plan for it this Thanksgiving, but you could for Christmas. Or New Year's. Any holiday. Any day. Just make it. It's that good.<br />
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And worth every dish you'll dirty and every hour in the kitchen.<br />
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The first time I made this cake, I was in the kitchen for about 4 hours, including clean up time. And I dirtied a lot! But it was oh-so-worth-it!<br />
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You can see that not only is it a <i>FOUR</i> layer cake, but there's a wonderful crunchy layer in between the cake layers, and between those layers is the creamiest of cream cheese frostings. The crunch is a mixture of nuts, crushed vanilla wafers and sugar. That crunch and the cream and the cake dance together for party in your mouth.<br />
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<span style="color: #274e13; font-size: medium;"><b style="font-size: x-large;">C</b><b>ounting calories?</b></span> Forget it. You don't want to know.<br />
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Even if you think you don't like pumpkin, you'll love this cake.The pumpkin and spicy flavors are not overwhelming. Even my Mr. Rosemary -- not a pumpkin fan -- declared this the best cake I ever made.<br />
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Here's a little confession: While my husband thinks I'm a good cook, he's not as enthusiastic about my baking. There a handful of things I've learned to bake that he likes. The toughest nut to crack was a <a href="http://www.sprigsofrosemary.com/2010/11/theres-always-room-for-jell-o-pudding.html"><b>chocolate chip cookie</b></a>: They have to be soft and just the right ratio of nuts and chocolate to cookie.<br />
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And he's pretty fond of my <a href="http://www.sprigsofrosemary.com/search?q=cheesecake"><b>cheesecakes</b>.</a> Although it took a little convincing for him to like the <a href="http://www.sprigsofrosemary.com/2011/10/pumpkin-cheesecake-and-compromise.html"><b>pumpkin cheesecake</b></a>.<br />
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(And I'd probably rank this pumpkin cheesecake as the second best Thanksgiving dessert)<br />
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<img height="627" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLqs2F93dIt2fPz442wk9yw5d6MI-4Qnh97LSoPcJX4tpxRbylxIP6199T1pgcAkcqJV5JCvKLwgDSYZfyU8mUOsl4eASCX1e_OfwOUZGhOy9Ht-yWhyiGntQpaGBXrmJ4jgu3acNqQNQ/s640/Pumpkin+cheesecake+2011+-+1.jpg" width="640" /><br />
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I have to thank Dennis Littley (aka Chef Dennis) for introducing me to this cake. It made me a minor rock star in my own little circle of family and friends. For the complete recipe, please visit <b><span style="color: #274e13;"><a href="https://www.askchefdennis.com/pumpkin-crunch-cake-my-holiday-tradition/">Chef Dennis's blog</a>.</span></b><br />
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I first made this cake a couple years ago for my sister-in-law's birthday. Everyone loved it and even I was surprised at how good it was. I've made it a few times since then, always forhappy people. And I've even managed to cut kitchen time down to two hours.<br />
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<b><span style="color: #274e13;"><span style="font-size: large;">T</span>his is the first time I've posted anything</span></b> on my blog in a couple years, I'm embarrassed to say. I'm not really sure why I stopped. I started writing a bit about my breast cancer treatment and after that, it was hard to jump back into things. Writing about food didn't seem quite as important to me.<br />
<br />
I think the biggest reason I stopped was shear laziness. I still cooked, still experimented, but I stopped taking the time to take pictures. Not to just <i>take</i> any old picture, but I lost the energy to make them pretty and appealing. (That's why I asked Dennis Littley if I could use his photo. Thank you!)<br />
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But I still love to write, and still love to cook, so I'll be back.<br />
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Thank you for visiting.Sprigs of Rosemaryhttp://www.blogger.com/profile/01751120984303340353noreply@blogger.com2tag:blogger.com,1999:blog-2342867947056717995.post-19291117845321324752017-03-09T11:32:00.000-08:002017-03-09T11:32:14.554-08:00Caring for My Caretakers with Cannoli and Cookies<br />
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<b><span style="color: #274e13;"><br /></span></b>
<b><span style="color: #274e13;"><span style="font-size: x-large;">E</span>very cancer patient credits their care</span></b> to a flock of smart and compassionate health care professionals. Most of them we see; some, we don't. <br />
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I've seen a lot of great doctors over the past year -- my gynecologist, my primary care physician, my breast surgeon, my neurosurgeon, and a number of radiologists. I count myself very lucky to have ready access to so many physicians of their caliber, especially since I live in a pretty rural (some might call it <a href="http://www.urbandictionary.com/define.php?term=BFE"><b><span style="color: #274e13;">BFE</span></b></a>) area. At the top of the list of my post surgical treatment are my oncologists, my medical oncologists and the radiation oncologist. They were the brains of this outfit.<br />
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<b><span style="color: #274e13;"><span style="font-size: x-large;">I</span>f the doctors were the brains</span></b>, I have to say that the nurses and other professionals I saw on a day-to-day basis have been the heart and soul of my cancer care. Always pleasant, always patient, always attentive. Never stressed, never hurried, never curt.<br />
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And best of all, always, always. always ready with a hug.<br />
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I never doubted their professionalism, but it was the warmth they generated that made my compulsory visits more than pleasant.<br />
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And what better way is there for me to show my appreciation than to cook for them? Although I've always thought of myself as more of a cook than a baker, I have mastered a few desserts. (I've also learned the hard way that there's no free wheeling with baking, like I do cooking.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT7Iw-cB4uEcX0a32_inQtsAVzcghBl5pr8YDvEqMYVXpsAss9Jm-NR0MzSla9sMP8BFGABMbAeGV_OLeVuu5mMAYsLuQY0Vk-lHQ7thhycOXzXasNRbZOLfM9nXmwawp0si02TPKwYNY/s1600/Staff+--+no+me.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT7Iw-cB4uEcX0a32_inQtsAVzcghBl5pr8YDvEqMYVXpsAss9Jm-NR0MzSla9sMP8BFGABMbAeGV_OLeVuu5mMAYsLuQY0Vk-lHQ7thhycOXzXasNRbZOLfM9nXmwawp0si02TPKwYNY/s640/Staff+--+no+me.jpg" width="640" /></a></div>
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<span style="color: #274e13; font-size: large;"><b>The Radiation Team</b></span><br />
One the last day of my radiation treatment, I delivered homemade cannoli to my radiation team. (I missed getting my doctor into the picture.) Because the technologists always made great small talk as I got my treatments, I learned that Josh (the guy on the left) <b><i>loved</i></b> cannoli. "You just can't get good ones around here," he said. "Oh, yes, you can," I thought to myself. "You just wait and see."<br />
<br />
I haven't made cannoli very often -- it's messy, a tad tedious and a bit time-consuming. But oh-so-good. I bought the molds back in my twenties when I was way more adventurous (or bold and foolish) than I am today. I hung on to them though, along with the butter molds, just in case the right opportunity came up -- and Josh's hankering for a cannoli was it. <br />
<br />
The recipe I used came from <a href="http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/homemade-cannoli-recipe"><b><span style="color: #274e13;">Alex Guarnaschelli</span></b></a>; how could you not trust someone with a name like that?!? They're really not all that hard to make. If you don't want to go to the trouble of buying the molds, you can buy pre-made cannoli shells on-line, although I've never done it.<br />
<br />
Italians traditionally put lots of different things in the sweetened ricotta filling for cannoli: chocolate, citron, nuts. I like the filling best with just some chocolate chips, the mini ones, and the open end of the cannoli edged with chopped pistachios. (I never was a big fan of citron.) My best piece of advice if you're going to make cannoli is to wait until just before serving to fill them -- and don't forgo the dusting of sugar and the pistachios. Great finishing touches.<br />
<b><i><span style="color: #274e13;"><br /></span></i></b>
<br />
<div style="text-align: center;">
<b><i><span style="color: #274e13;">* The recipes I used for both Cannoli and Chocolate Chip Cookies are below.* </span></i></b></div>
<b style="color: #274e13; font-size: x-large;"><br /></b>
<b style="color: #274e13; font-size: x-large;">My Chemotherapy Nurse</b><br />
The first time I met my chemo nurse, Michele, she hugged me. I saw her a lot, so I got lots of hugs. She never fails to greet me with a smile. I've never seen her down, even when I knew she was having troubles of her own. She offered me good advice and reproached me when I didn't do what I was supposed to -- like drink two gallons of water a day during chemo days.<br />
<br />
How am I supposed to thank someone who does her job with such grace? Cookies!<br />
<br />
I brought two dozen chocolate chip cookies one day, my go-to chocolate chip cookie recipe, the one with jello pudding in it. (Mr. Rosemary prefers his CC cookies soft and chewy and this recipe brings me the closest to meeting his thumbs up.)<br />
<br />
She was beyond the moon about them. So I kept bringing them -- every month. One visit, though, I just didn't get around to making them, and I could see her disappointment. Another time, I didn't have any vanilla pudding mix in the pantry, so I substituted chocolate pudding. Mistake. Michele's not really a chocolate lover, she told me.<br />
<br />
"But you love the chocolate chip cookies," I reasoned.<br />
<br />
"It's not the chocolate chips; it's the cookie!"<br />
<br />
My chemo treatment ended 10 months ago, but I still see Michele monthly for an infusion of Zometa, a bone strengthening drug. She gave me a reprieve right before Christmas, though. "We'll have so many treats around here, then; you don't have to make them." <br />
<br />
But when I showed up without cookies, she told me she wished she hadn't given me a pass. Don't worry, Michele, I'll keep bringing the cookies.<br />
<br />
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<br />
All the people I've met at the <a href="https://www.facebook.com/The-Cancer-Center-at-Clarion-Hospital-120453914759663/?hc_ref=SEARCH&fref=nf">Cancer Center at Clarion Hospital</a> have been just super. I'm still thinking about things I can do to express my appreciation -- in the meantime, there's cannoli and cookies.<br />
<br />
<b><span style="color: #274e13; font-size: large;">Homemade Cannoli</span></b><br />
<a href="http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/homemade-cannoli-recipe">from Alex Guarnaschelli</a><br />
<i>Makes 2 dozen</i><br />
<b>For the shells:</b><br />
2 cups all-purpose flour<br />
1 tablespoon granulated sugar<br />
1/4 teaspoon kosher salt<br />
1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces<br />
1 egg yolk<br />
1/2 cup dry white wine<br />
<b>For the Filling:</b><br />
2 cups ricotta cheese, preferably whole milk<br />
3/4 cup powdered sugar<br />
1 teaspoon ground cinnamon<br />
1/4 teaspoon allspice<br />
1/4 cup heavy cream<br />
1/4 cup mini semisweet chocolate chips<br />
1 lemon<br />
1 quart canola oil, for frying<br />
Flour, for rolling<br />
1 egg, lightly beaten, for egg wash<br />
Confectioners sugar, for dusting<br />
Chopped pistachios, for decorating the cannoli ends<br />
<br />
<b><span style="color: #274e13;">For the shell dough</span></b>: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.<br />
<br />
For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Zest the lemon and add it to the ricotta. Refrigerate for a half hour to an hour.<br />
<img alt="Norpro Stainless Steel Mini Cannoli Form, Set of 6" height="400" src="https://ll-us-i5.wal.co/asr/22c12e51-b5bf-4740-ad08-23c276290b66_1.321848afafa6a0372ddc132ba0beaf95.jpeg?odnHeight=450&odnWidth=450&odnBg=FFFFFF" width="400" /><br />
<br />
To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a <b><span style="color: #274e13;"><a href="https://www.walmart.com/ip/Norpro-Stainless-Steel-Mini-Cannoli-Form-Set-of-6/140616866?wmlspartner=wlpa&selectedSellerId=2160&adid=2222">cannoli mold</a>.</span></b> Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.<br />
<br />
To fill the cannolis: Don't fill the cannoli until just before serving. (The shells will get soft and no one likes a mushy cannoli.) Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Dip the open edges in finely chopped pistachio nuts.<br />
<br />
<span style="color: #274e13; font-size: large;"><b>My Chemotherapy Nurse</b></span><br />
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<br />
<br />
<b><span style="color: #274e13; font-size: large;">Vanilla Pudding Chocolate Chip Cookies</span></b><br />
<span style="color: #274e13;"><i>Adapted from </i><b>Two Peas and Their Pod</b></span><br />
<i>Makes 3 dozen cookies</i><br />
1 cup butter flavored Crisco<br />
3/4 cup brown sugar<br />
1/4 cup granulated sugar<br />
3.4 oz. package vanilla instant pudding mix<br />
2 large eggs<br />
1 teaspoon vanilla extract<br />
2 1/4 cups all-purpose flour<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
2 cups mini semi-sweet chocolate chips<br />
1 cup chopped walnuts<br />
<br />
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.<br />
<br />
Using a mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.<br />
<br />
Drop cookie dough by rounded tablespoons onto prepared baking sheet. Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.<br />
<br />Sprigs of Rosemaryhttp://www.blogger.com/profile/01751120984303340353noreply@blogger.com17tag:blogger.com,1999:blog-2342867947056717995.post-67566117519551023432017-02-09T11:54:00.003-08:002017-02-20T04:34:16.141-08:00Do I Love My Chemo Curls?<div class="separator" style="clear: both; text-align: center;">
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<br />
<b><span style="color: #274e13;"><span style="font-size: x-large;">T</span>he short answer to that question is "Maybe."</span></b> It's growing on me.😉<br />
<br />
Every time I pass by a mirror these days, I'm startled because I look foreign to myself. All my life, I've had thick healthy hair with good body and just a bit of wave. (My mother is forgiven for the Toni perm she gave me when I was 8.) I've had more cowlicks than I'd like but I've always liked my own hair.<br />
<br />
<b><span style="color: #274e13;"><span style="font-size: x-large;">W</span>hen I learned I needed to have chemo</span></b> for my breast cancer, like most people, I immediately thought of my hair. Losing one's hair is the most obvious side effect of chemotherapy. Most people do lose their hair -- and not just on your head! -- and most often it happens soon after the second treatment.<br />
<br />
My hair started to come out in clumps right on schedule. Instead of waiting for it all to come out, I went to my hairdresser, Bobbi, who shaved my head. She was kind enough to meet me at her shop after her regular hours. I didn't ask Mr. Rosemary to come with me, even though I'm sure he would have. I went alone. Looking back, I think I was afraid. Afraid of what I'd look like, afraid I'd cry. And I always wanted to appear brave, even if I wasn't.<br />
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Getting my head shaved wasn't nearly as traumatic as I'd feared. In fact, Bobbi made it fun. She had me laughing and thinking about what fun we'd have styling my hair when it grew back. (I'm lucky my hairdresser has also become a good friend.)<br />
<br />
It is, after all, just hair and it would grow back.<br />
<br />
Until it did, I was determined to make the most of it.<br />
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<br />
<b><span style="color: #274e13;"><span style="font-size: x-large;">I </span>have always loved hats, </span></b>but often felt conspicuous in them. I once wore a great black picture hat to my niece's wedding (pre-cancer) and a couple of my nephews were reminded of a line from the movie "The Wedding Crashers" -- <i><span style="color: #274e13;">"Don't waste your time on girls with hats. They tend to be very proper."</span></i><br />
<i><br /></i>
Still, I wore hats a lot last summer . . . .<br />
<br />
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<br />
Chemo patients are well advised to stay away from the sun. Another great excuse to wear hats.<br />
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I did get a wig, a couple in fact. But I rarely wore them . . . . too hot, too uncomfortable for me. I felt like I was in costume.<br />
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<br />
I loved playing with scarves, and have built quite a nice wardrobe of them, but the best investment I made was buying a set of bangs. The bangs are on a Velcro strip, so I could attach them to any hat, any scarf. Made me feel, and look, more like myself.<br />
<br />
When I went to bed, I wore a little cap. My head got cold! (Sorry folks, no picture of that.)<br />
<br />
<b><span style="color: #274e13;"><span style="font-size: x-large;">A</span>lthough all these pictures show me smiling</span></b>, I surely didn't smile all the time. I think I was lucky going through chemo during spring and summer; I know if I was going though all that now, in the doldrums of a gray winter, I might not have been smiling as much.<br />
<br />
Good friends throughout my treatment were very uplifting . . . .<br />
<br />
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<br />
Dick and Mary Lou are just two of our friends who made me laugh. I took this group selfie at our neighbor Dude's annual fish fry. Every year on the first day of trout season in April, he hosts a great neighborhood party. He and his brother and friends deep fry walleye, fresh french fries and chicken wings. More buddies play good old-fashioned sing-along music. The combination of great weather, good food, music and friends -- and plenty of beer flowing -- is unbeatable. (Dude doesn't go fishing, by the way, not on opening day. He'll wait til the crowds go away.)<br />
<br />
I finished my chemo at the end of June, my radiation in September and, yes, my hair started to come back. Mr. Rosemary told me he didn't think I needed to wear hats and scarves anymore. He liked my fuzz; he called me "Peaches" so I had to call him Herb.<br />
<br />
<div class="MsoNormal">
A friend who also went through chemo at the same treatment
center I did told me about another patient, a very outgoing woman who had
terminal cancer, who admonished her for wearing hats and scarves: "Lose the rag! Be proud of your
beautiful head!"<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
As my hair started to return, I sent a couple pictures to my
Florida daughter who told me I looked "distinguished." Her boyfriend said "presidential." Another
daughter told me, "Now you really do look like Isabella Rosellini!"
(An older Isabella, you understand, not in her super model days!)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="color: #274e13;"><span style="font-size: x-large;">M</span>y first big "coming out" </span></b>without a scarf was at
my sister Anne's 80th birthday party. It was the first time several family
members had seen me and their compliments were plentiful -- and sincere.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I've been back to Bobbi three times for haircuts since
October. I'm not used to managing these
curls. All I can do is wash it and slather on some gel . . and go.
Very freeing.</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Will the curls stay? Don't know. Many people have different experiences. Some
people who've had curly hair say it comes in back straight. A lot of people see
more gray. (Me, too.) Many of those who get the "chemo curls" say
they fade after several months. We shall
see. In the meantime, I'm just enjoying
this wash and go. And getting back to
normal, even if it is a new normal.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="color: #274e13;"><span style="font-size: x-large;">S</span>peaking of getting back to normal</span></b>, I want to apologize to
my faithful readers and followers for being absent for a few months. I immersed
myself in getting back to normal -- buying and making Christmas presents,
organizing closets and drawers, plain old cleaning, all things I wasn't able to
do well for months.<o:p></o:p></div>
<div class="MsoNormal">
<br />
But in the midst of getting ready for the holidays, I got
another scare -- I needed to get a follow-up diagnostic mammogram after my
routine annual screening. There was a "suspicious" area on the other
breast, giving me several days of anxiety, even though I tried to talk myself
out of it. But I still couldn't help wondering: <i><b>Would I have to go through this again?</b></i> Turns out there was not a serious problem,
so I'm good for another six months.</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I continued to be bothered by a <a href="http://www.sprigsofrosemary.com/2016_08_01_archive.html">herniated disc</a>, too. I got three steroid shots over a period of a two months. The shots helped tremendously, but I continue to experience some pain, especially in the morning. With continued stretching and walking the herniation should continue to shrink. And the Naproset helps a lot. I really don't want more surgery. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
And I missed blogging. I've still been cooking. Even taken
several pictures. Have a couple blog posts in draft stages. But mixing blogging
about food and cancer in the same post started to seem a bit contrived to me,
even though I wanted to do both. (I even thought about sharing a recipe about
spiralizing, making "zoodles," along with this chemo curl diatribe!
Aren't you lucky.)<o:p></o:p><br />
<b><br /></b>
<b><span style="color: #274e13;"><span style="font-size: x-large;">I</span>'ve also been plagued by procrastination.</span></b> Yesterday, for example, I was bound and determined to finish this post finally. But -- wouldn't you know it? -- our internet service was down for the day.<br />
<br />
So, today, I was going to finish for sure. <i><b>After</b></i> I cleaned up the kitchen and made the beds and started laundry and paid bills, etc., etc. <b><i>After</i></b> I made a broccoli salad for dinner, but, what the heck, why don't I make broccoli soup for lunch? And while I'm at it, why don't I brown some beef for enchiladas later? Of course, then I had to clean up the kitchen again, fold the laundry I started.<br />
<br />
It's 2 o'clock and I'm finally sitting down and re-reading what I wrote. I better hit "publish" before I chicken out again. No recipe today . . . and no more pictures of me, either!</div>
Sprigs of Rosemaryhttp://www.blogger.com/profile/01751120984303340353noreply@blogger.com20tag:blogger.com,1999:blog-2342867947056717995.post-2868523039579848662016-10-22T11:43:00.000-07:002016-10-26T04:16:51.241-07:00Music Therapy and Lemon Pasta with Sausage and Broccoli<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOIuFpe6fjxUW3jjquMQO8gerRvgf-TvF8R7yrggSpGPxd0VPK0Eb3BtyqnmFq3I3o9VypohmSBVE_k6RqNGQ-UAAON54luhSbeojBV5VYOnTnmP_aNGX28L9LsJmm91f8sgmBGKM-p90/s1600/music+notes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cc0000;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOIuFpe6fjxUW3jjquMQO8gerRvgf-TvF8R7yrggSpGPxd0VPK0Eb3BtyqnmFq3I3o9VypohmSBVE_k6RqNGQ-UAAON54luhSbeojBV5VYOnTnmP_aNGX28L9LsJmm91f8sgmBGKM-p90/s640/music+notes.jpg" width="640" /></span></a></div>
<br />
<b><span style="color: #274e13;"><span style="font-size: x-large;">D</span>uring the past spring and summer, </span></b>while I was in my cancer treatment -- what I fondly refer to as as my "confinement" -- I spent a lot of time in quiet activity, when I wasn't sleeping, that is.<br />
<br />
I did a little bit of gardening, watched some TV (mindless stuff, like Law and Order reruns and sentimental Hallmark movies), read quite a few books (the whole <a href="https://www.goodreads.com/book/show/7822895-the-millennium-trilogy"><b><span style="color: #274e13;">Millenium</span></b></a> series, all 1500+ pages), colored a bit and played <strike>too much</strike> a lot of<b> <span style="color: #274e13;"><a href="https://www.zynga.com/games/words-friends"><span style="color: #274e13;">Words with Friends</span></a>.</span></b><br />
<br />
But one of the things that gave me the most pleasure was music. Music kept me company, energized me, soothed me, made me smile -- all the good things.<br />
<br />
<b><span style="color: #274e13;"><span style="font-size: x-large;">I</span> love all kinds of music</span></b> (although I really haven't warmed up to hip-hop too much) but I tend to drift to listening to my favorite classic rock picks. My sister and brother-in-law put together a couple of playlists for me that introduced me to new stuff.<br />
<br />
This collection of theirs has everything -- the familiar, the classic, a little jazz, a little country, a quite eclectic collection. And they put all 150 songs on an Ipod Shuffle, complete with ear pods. I also got the music on two CDs, labeled "Rosie I" and "Rosie II."<br />
<br />
As the songs played randomly, I'd be listening to the Beatles, then U2, then Bonnie Raitt, then Pink Floyd, back to the Beatles, then Fleetwood Mac, Coldplay, or Michael Jackson. And I met new (to me) artists -- Good Old War, You+Me, Patty Griffin, Liz Longley, Jimmy Eat World, Allen Stone, and many more.<br />
<br />
<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://3.bp.blogspot.com/-qpKfo62GLK0/WAt07KFpG_I/AAAAAAAAFOk/8ZxQUGCvmQ8CyGqi6UsmYn6Z3Kgps2KlgCLcB/s1600/Happy%2Bme.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://3.bp.blogspot.com/-qpKfo62GLK0/WAt07KFpG_I/AAAAAAAAFOk/8ZxQUGCvmQ8CyGqi6UsmYn6Z3Kgps2KlgCLcB/s400/Happy%2Bme.jpg" width="368" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><i><span style="font-size: x-small;">On a good day . . . my music had me dancing.</span><span style="font-size: xx-small;">--forgive the reflection of my phone in my sunglasses--</span></i></span></td></tr>
</tbody></table>
<br />
On my especially good days, that music had me dancing as I went for walk or tended to my flower beds. <br />
<br />
My favorite new song on the collection was a song called<span style="color: #274e13; font-weight: bold;"> </span><span style="color: #274e13;"><a href="https://www.youtube.com/watch?v=IX5P2v9jcQ0" style="color: #274e13; font-weight: bold;">"I Feel Good"</a><b style="color: #274e13;">, </b> by Thomas Rhet</span><span style="color: #274e13;">t</span><span style="color: #4c1130; font-weight: bold;">.</span> Like the Pharrell Williams <a href="https://www.youtube.com/watch?v=y6Sxv-sUYtM"><span style="color: #274e13;"><b>"Happy" </b></span></a>song, it's impossible not to feel good, or dance, while listening to the song.<br />
<div style="text-align: center;">
<span style="color: #274e13;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #274e13; font-family: "courier new" , "courier" , monospace; font-size: large;"><i><b>I feel good, today</b></i></span></div>
<div style="text-align: center;">
<span style="color: #274e13; font-family: "courier new" , "courier" , monospace; font-size: large;"><i><b>can't nobody bring me down</b></i></span></div>
<div style="text-align: center;">
<span style="color: #274e13; font-family: "courier new" , "courier" , monospace; font-size: large;"><i><b>I just got paid, and I think I'm gonna hit the town</b></i></span></div>
<div style="text-align: center;">
<span style="color: #274e13; font-family: "courier new" , "courier" , monospace; font-size: large;"><i><b>Yeah my problems can wait til tomorrow, </b></i></span></div>
<div style="text-align: center;">
<span style="color: #274e13; font-family: "courier new" , "courier" , monospace; font-size: large;"><i><b>cause I feel good today yeah,</b></i></span></div>
<div style="text-align: center;">
<i><b><span style="color: #274e13; font-family: "courier new" , "courier" , monospace; font-size: large;"></span></b></i></div>
<div style="text-align: center;">
<span style="color: #274e13; font-family: "courier new" , "courier" , monospace; font-size: large;"><i><b>can't nobody bring me down...</b></i></span></div>
<div style="text-align: center;">
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">Give it a listen and you'll see what I mean.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><b><span style="color: #274e13;"><span style="font-size: x-large;">M</span>usic therapy was a part </span></b>of my <b><span style="color: #274e13;"><a href="https://www.facebook.com/The-Cancer-Center-at-Clarion-Hospital-120453914759663/?fref=ts"><span style="color: #274e13;">cancer center</span></a> </span></b>treatment, too. During chemo days, when I wasn't listening to my own music or reading or making new friends with the other patients, we were treated to music played by a volunteer, a<b> <a href="http://www.musictherapy.org/about/musictherapy/"><span style="color: #274e13;">certified music therapist</span></a>,</b> who played her harp while we happily ate lunch. </span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">Phyllis played a variety of music; I recognized some classical music, but I also heard "Twinkle, Twinkle Little Star" and a couple religious hymns, a nice variety. </span></div>
<div style="text-align: left;">
<br /></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">I got to chatting with Phyllis one day and learned that she got her certification through an online course. (I also had asked her what she called her little harp, thinking it must have a unique name. She told me, "It's a harp, although I call it my baby.")</span></div>
<div style="text-align: left;">
<b><span style="color: #274e13;"><span style="font-size: x-large;">A</span>nother therapy I relished was shopping therapy</span></b>. One day, my sister Lynn was gracious enough to drive me to one of my many doctor appointments, and, of course, there was lunch and shopping to make the most of the 190+ mile round trip to Pittsburgh. A must stop (in addition to <span style="color: #274e13;"><b><span style="color: #274e13;"><a href="http://www.homegoods.com/">Home Goods</a>)</span><span style="background-color: white;"> </span></b></span>was<b><span style="color: #274e13;"> <span style="color: #274e13;"><a href="http://www.traderjoes.com/"><span style="color: #274e13;">Trader Joe's</span></a>. </span></span></b></div>
<span style="color: #274e13;"><br /></span>
I'm a little kid in Trader Joe's. I want to thow everything into my cart. I try and restrain myself but end up buying more than <strike>I should </strike>planned on.<br />
<br />
My best purchase that day was a package of lemon pepper papardelle.<br />
<br />
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<br />
I love the wide pasta, but the flavoring of this was simply outstanding. Sometimes, flavored pastas are more colored than they are flavored. This pasta was definitely lemony, not overpowering, just obvious. And the pepper was the perfect complement.<br />
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<br />
This was a "no recipe" night:<br />
<br />
<ol>
<li>Put water on to boil for the <b>pasta</b>. Cook (undercook!) according to package directions.</li>
<li>Cook a half head of fresh chopped <b>broccoli</b> with 2 tablespoons of water in the microwave for about 4 minutes. Drain.</li>
<li>Brown 1 pound of the loose, fresh <b>sweet Italian sauage</b> in a large non-stick pan on medium-high heat.</li>
<li>When no longer pink,turn down the heat to low.</li>
<li>Add the cooked pasta and cooked broccoli to the pan.</li>
<li>Add about 1/2 cup <b>half-and-half</b> and 1/2 cup grated <b>Parmesan cheese</b>.</li>
<li>Toss gently and serve.</li>
<li>Wait for compliments.</li>
</ol>
Sprigs of Rosemaryhttp://www.blogger.com/profile/01751120984303340353noreply@blogger.com13tag:blogger.com,1999:blog-2342867947056717995.post-5981796893502551682016-09-05T08:32:00.006-07:002016-09-05T08:32:44.210-07:00Raspberries, Mother and Raspberry Pie<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #274e13;"><b><br /></b></span>
<span style="color: #274e13;"><b><span style="font-size: x-large;">R</span>aspberries are my favorite berry</b></span>, favorite fruit, bar none. And for that, I owe my mother.<br />
<br />
My city-to-country transplant parents bought a farm in a small town in the 1950's. They had little to none hands-on experience adjusting to this gentleman farmer lifestyle. And there wasn't a whole lot of time to devote to it. Dad was a pharmacist, Mom, a schoolteacher, and they had seven kids. Lucky for them the kids were spread out over 20 years, though. Never were all seven kids in the house for long at the same time.<br />
<br />
<b><span style="color: #274e13;"><span style="font-size: x-large;">T</span>he farm was blessed</span></b> with several mature fruit trees -- apple, plum, cherry, and pear. But my favorite thing was the raspberry patch. It seemed huge to me as a child, a rectangle I'd guess was roughly 20 by 40 feet. We did not, however, tend to that patch very well. It was overgrown and weedy. Still, each August we'd have enough berries for a pie or two. We might have had more, but when my mother sent us kids a'picking, we inevitably ate as many as we picked.<br />
<br />
My good-natured mother would mildly scold us and then say something like, "Well, at least there's enough for a pie."<br />
<br />
And what a pie she made! What made her raspberry pie unique was that it had a sugary crust that separated the fruit from the pastry. It kept the pastry from getting soggy from the fruit juices. She didn't seem to try and make that happen. It just happened. I've never been able to duplicate it, try as I might.<br />
<br />
<b><span style="color: #274e13;"><span style="font-size: x-large;">A</span>lthough I inherited many traits</span></b> from my mother (her good naturedness -- maybe <i><b>too</b></i> good natured -- for one) I didn't get her pie making gene. She could whip up a pie crust effortlessly. I would stand by her and watch and help as I could, but I never got it right.<br />
<br />
I've since learned to make a good crust, but not without my food processor, not without my reliance on the <a href="http://www.sprigsofrosemary.com/2016/01/apple-praline-pie-baker-is-born.html"><b><span style="color: #274e13;">Cook's Illustrated Fool Proof recipe</span></b></a>.<br />
<br />
A few weeks ago, my sister who now lives on the homestead farm with her husband, brought me a couple quarts of beautiful raspberries. Her husband had torn out the old patch and started a new one. It took a few years, but now they have a new, much healthier patch.<br />
<br />
<b><span style="color: #274e13;"><span style="font-size: x-large;">I </span>couldn't resist eating </span></b>many of them fresh -- and naked. But I saved enough for a pie. Made me think of my mother.<br />
<br />
Actually, throughout my cancer treatment, I have frequently thought of my mom, and talked to her.<br />
<br />
When I was first diganosed last December, after a bit of a cry and a lot of consolation from Mr. Rosemary, I asked myself, "What would mom say?" <br />
<br />
She would say, "Suck it up (maybe not those words), make the best of it, don't pity yourself, everything will be all right in the end."<br />
<br />
<b><span style="color: #274e13;"><span style="font-size: x-large;">S</span>o that's how I've tried to appraoch</span></b> this cancer treatment business. My mother's wisdom continues to help me, long after she's gone. I hope my daughter will be able to do the same, and be comforted in times of trouble after I'm gone, just as I have been. <br />
<br />
Texting has become an easy and quick way to stay in touch with family and friends -- and keep them informed of my progress. Once, I included in a text to my raspberry sister that "Mom said everything would be okay." My quick-witted sister penned back quickly, "Good. I wish she'd call more often."<br />
<br />
Although the pie wasn't quite like my mom's, it was delicious. I think she'd be proud.<br />
<br />
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Since my mother really couldn't be with me as I made this pie, I relied on The Joy of Cooking" to guide me, another faithful resource.</div>
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Sprigs of Rosemaryhttp://www.blogger.com/profile/01751120984303340353noreply@blogger.com15tag:blogger.com,1999:blog-2342867947056717995.post-36278599909486246152016-08-10T10:56:00.000-07:002016-08-10T10:56:09.912-07:00A Herniated Disc, Gabby's Lemonade and Lemon Bars<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: #38761d;"><br /></span></b>
<b><span style="color: #38761d;"><span style="font-size: x-large;">N</span>ever has an platitude struck a chord</span></b> with me so resoundingly as "When life gives you lemons . . . " has as it has this past year for me! <br />
<br />
If dealing with breast cancer -- surgery, chemotherapy and radiation (plus another detour or two on this road to recovery . . . but more about that another time!) wasn't enough, now I have a herniated disc!<br />
<br />
Throughout my treatment -- since February -- I have consistently complained about terrific pain in one leg. At first, I had an ultrasound to rule out a blood clot. There wasn't. After more consultations, a couple more tests, and plenty of pain medication, an MRI revealed I had a herniated disc. I'm going to physical therapy, will get a steroid epidural shot in a couple weeks (scheduling!!!) and hope all that does the trick. If not, maybe surgery.<br />
<br />
<b><span style="color: #274e13;"><span style="font-size: x-large;">I</span>ronic, isn't it, that this problem</span></b> isn't directly related to the cancer treatment. <br />
<br />
What a year! But I'm making the best of it. "When life gives you lemons . . . . " As I said in <a href="http://www.sprigsofrosemary.com/2016/06/breast-cancer-blogging-and-coffee-cake.html"><b><span style="color: #274e13;">my first post about my treatment</span></b></a>, there have been plenty of silver linings. There have been times, for sure, that I've been tempted to roll up into a little ball, wail "Woe is me!" to myself and wallow in self pity. But how worthless! I've witnessed so much good, so much generosity, it would be a sin not to acknowledge and celebrate all the blessings that have enveloped me. And give back.<br />
<br />
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<br />
My friend Susie's granddaughter, Gabby, certainly is a great example of that. When her grandmother (her mother's mother, not my friend Susie) was diagnosed with cancer a few years ago, Gabby decided to donate the money she raised at her lemonade stand to the <a href="https://www.facebook.com/The-Cancer-Center-at-Clarion-Hospital-120453914759663/?fref=ts"><span style="color: #274e13;"><b>Clarion Hospital Cancer Center</b></span></a>,<i><b> MY</b></i> cancer center, too, where I'm receiving my chemotherapy and radiation treatments.<br />
<br />
Gabby's grandmother has since passed away, but in the those years since that first venture, Gabby's little curbside lemonade stand has grown exponentially. This year, Gabby's family had T-shirts made and the proceeds from the sale are going to the Cancer Center. The lemonade stand has also gone "on the road" and has made guest appearances at several local retailers this summer. And a Pittsburgh TV station featured Gabby on the evening news. All proceeds from this year's events are also going to the Cancer Center. What a wonderful way to celebrate the memory of Gabby's grandmother. Gabby's making some great lemonade.<br />
<br />
<span style="color: #274e13;"><b><span style="font-size: x-large;">I</span> happen to love all things lemon-y.</b></span> So it was natural for me to make -- on one of my baking therapy days -- lemon bars. Since Mr. Rosemary is a chocolate, not lemon, fan, after sneaking a few off to the side for myself, I took them to our neighbor Dude, last weekend where his family was gathering. They were scarfed up in no time. I wish I would have saved a few more.<br />
<br />
These take a little time and effort. Squeezing fresh lemons for juice and grating their rinds is well worth that extra effort. There may be easier ways to make lemon bars, but this was a little therapy for me, after all.<br />
<br />
These have just the right amount of tart and sweet -- and the shortbread crust is melt-in-your-mouth delectable.<br />
<br />
Pretty close to making lemonade!<br />
<br />
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<a href="https://2.bp.blogspot.com/-0YaO3P4h1Kk/V6slaaIziSI/AAAAAAAAFLM/hUUVyYWtqCk_fWbdGd8pvmRqOTid-UOXgCLcB/s1600/lemon%2Bbars%2Bcu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://2.bp.blogspot.com/-0YaO3P4h1Kk/V6slaaIziSI/AAAAAAAAFLM/hUUVyYWtqCk_fWbdGd8pvmRqOTid-UOXgCLcB/s640/lemon%2Bbars%2Bcu.jpg" width="640" /></a></div>
<br />
<br />
<span style="color: #274e13; font-size: large;"><b>Lemon Bars</b></span><br />
<i>from</i><a href="http://thepioneerwoman.com/cooking/lemon-bars/"> <b><i><span style="color: #274e13;">The Pioneer Woman</span></i></b></a><br />
2 cups flour<br />
1/2 cup sugar<br />
1/4 teaspoon Salt<br />
2 sticks (1 cup) unsalted butter, cut into small cubes<br />
<br />
1-1/2 cup sugar<br />
1/4 cup flour<br />
4 whole large eggs<br />
Zest and juice of 4 medium-sized lemons<br />
Powdered sugar, for sifting<br />
<br />
For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.<br />
<br />
Stir together the flour, sugar, and salt. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. (Or pulse together in a food processor a few times.) Press firmly into the prepared pan and bake until golden around the edges, about 20 minutes.<br />
<br />
For the filling: Stir together the sugar and flour. Crack in the eggs and whisk to combine. Add the lemon zest and juice and mix until combined. Pour over the baked crust and bake about 20 minutes.<br />
<br />
Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.<br />
<div>
<br /></div>
Sprigs of Rosemaryhttp://www.blogger.com/profile/01751120984303340353noreply@blogger.com16tag:blogger.com,1999:blog-2342867947056717995.post-57429353959444130192016-07-17T10:12:00.000-07:002016-07-17T10:12:08.107-07:00Protein Power Plus | Beans 'n Greens<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB8hU0LejxWRu6PLWOH-C_oqjEYHPD-Az70ptEIzVtGt24vTZtMzmFj-Y3gDds73CQ0X9Hfr1KlUkQHsHLNlrkkLgP8q3miJT17RmIErlNLCUiy5kyDsmrg-dJTo9AGUB98NLmXeC4m5M/s1600/beans%252C+lentils%252C+etc..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB8hU0LejxWRu6PLWOH-C_oqjEYHPD-Az70ptEIzVtGt24vTZtMzmFj-Y3gDds73CQ0X9Hfr1KlUkQHsHLNlrkkLgP8q3miJT17RmIErlNLCUiy5kyDsmrg-dJTo9AGUB98NLmXeC4m5M/s640/beans%252C+lentils%252C+etc..jpg" width="640" /></a></div>
<span style="color: #274e13;"><b><br /></b></span>
<span style="color: #274e13;"><b>" . . . and be sure and gets lots of protein!"</b></span><br />
<br />
That's one of the first admonitions I got from my chemotherapy nurse. That and "Drink a gallon of water the day of and after chemo" and "Wash your hands -- a lot." And "Flush. Twice."<br />
<br />
I am obedient. Never got called to the principal's office. No detention. Got a speeding ticket <i>once</i>. I don't even remember getting "grounded." Always playing it safe. (Pretty boring, eh?)<br />
<br />
So when someone tells me to do something, it's a pretty good bet I'll do what I'm told.<br />
<br />
<b><span style="color: #274e13;"><span style="font-size: x-large;">B</span>ut "Get lots of protein"</span></b> is a little vague. So . . . . . I<a href="http://www.oncolink.org/coping/article.cfm?c=464&id=979"> <b>researched!</b></a><br />
<br />
We all need protein to form and maintain muscles, tissues, red blood cells, enzymes, and hormones, to carry many body compounds and medications, to maintain fluid balance, and to fight infections and strengthen the immune system, especially important for those of us undergoing chemo.<br />
<br />
To come up with a quick estimate of your protein requirement:<br />
<br />
<ul>
<li>Take your weight (in pounds) and divide by 2</li>
<li>The number you get is the approximate number of grams of protein you need daily</li>
</ul>
<br />
<span style="color: #274e13;"><b><span style="font-size: x-large;">S</span>o -- hypothetically speaking, of course</b></span> -- if I weigh 120 pounds, I divide 120 by 2 to get 60. I need 60 grams of protein for maintenance, more while undergoing chemo and radiation. I shoot for 90 grams daily. I can easily get to 60. Ninety is a stretch most days, though.<br />
<br />
My favorite quick and easy sources of protein are yogurt and protein drinks. I also keep the fridge stocked with cottage cheese and hard boiled eggs.<br />
<br />
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<br />
So, if I have my favorite yogurt (coffee flavored) and a protein shake, I'm a third of the way there!<br />
<br />
But woman (especially one who likes to cook, even when she's running low on energy) cannot live on yogurt and protein shakes alone. I also eat lots of hamburgers, steak (so glad we bought half a cow for the freezer; also glad I'm not a vegetarian!), chicken and tuna.<br />
<br />
I've always liked beans and greens; Mr. Rosemary, not so much. So now I had a great excuse to cook some for myself. <br />
<br />
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<a href="https://4.bp.blogspot.com/-mIEpkTS1E8g/V4j_SWmY6II/AAAAAAAAFJg/MxVQpf-sI0gwTvLsIJ0JSUkODv06KViOwCLcB/s1600/Greens%2Band%2BBeans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-mIEpkTS1E8g/V4j_SWmY6II/AAAAAAAAFJg/MxVQpf-sI0gwTvLsIJ0JSUkODv06KViOwCLcB/s640/Greens%2Band%2BBeans.jpg" width="502" /></a></div>
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Beans and greens ain't real pretty -- at least mine wasn't. But it sure tasted good! Any kind of greens will do -- kale, spinach, escarole, beet greens, or any combination. I used a combination of baby kale and baby spinach. Some recipes I consulted for advice used Canadian bacon; I used regular 'ol bacon.</div>
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Just meant more protein to me!</div>
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<br /></div>
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<span style="color: #274e13; font-size: large;"><b>Beans and Greens with Bacon</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<i>adapted from<b> <a href="http://www.epicurious.com/recipes/food/views/sauteed-greens-with-cannellini-beans-and-garlic-241906"><span style="color: #274e13;">Epicurious</span></a></b></i></div>
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1/2 pound bacon</div>
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1 small onion, chopped</div>
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3 cloves garlic minced</div>
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7 ounce bag mixed baby kale and spinach</div>
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1- 15 ounce can cannellini beans, drained</div>
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1 cup (or more) chicken broth</div>
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dried crushed red pepper</div>
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<br /></div>
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In large frying pan saute bacon over medium high heat until crisp. Remove bacon and chop into small pieces. Set aside. Remove all but 2 tablespoons grease from pan.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Over medium heat, in same pan, saute onion until soft, about 5 minutes. Add garlic and cook for another 2 minutes. Add greens to pan and toss until wilted. Add about 1 cup chicken broth and cook until it's reduced. Add beans and cook until warm. Sprinkle with red pepper and serve.</div>
Sprigs of Rosemaryhttp://www.blogger.com/profile/01751120984303340353noreply@blogger.com15tag:blogger.com,1999:blog-2342867947056717995.post-85251990528401999082016-07-10T03:53:00.001-07:002016-07-14T11:11:45.663-07:00Private Benjamin, Friends and Rosemary Asparagus Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-hdz4tdRla7k/V4BLJbcGa4I/AAAAAAAAFIo/OAOtLRwSj-kn5uRL8iaa-C0jl2yJXfXggCLcB/s1600/cream%2Bof%2Basparagus%2Bsoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-hdz4tdRla7k/V4BLJbcGa4I/AAAAAAAAFIo/OAOtLRwSj-kn5uRL8iaa-C0jl2yJXfXggCLcB/s640/cream%2Bof%2Basparagus%2Bsoup.jpg" width="426" /></a></div>
<br />
<b><span style="color: #274e13;"><span style="font-size: x-large;">T</span>here's a scene in the 1980 movie "Private Benjamin"</span></b> where Goldie Hawn's character, Judy, while marching through the mud and rain during basic training, aches for her former spoiled life and whines, "I want to go out to lunch!"<br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/co-VZiZNHfU/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/co-VZiZNHfU?feature=player_embedded" width="320"></iframe></div>
<br />
I may not exactly <b><i>whine</i> </b>about it, but I rank "going out to lunch" as one of life's best simple pleasures.<br />
<br />
Mr. Rosemary will go out to lunch with me if it's just part of a day-long shopping outing, but it's just fuel for him. So, going out to lunch has become a "girly" thing for me. <br />
<br />
<b><span style="color: #274e13;"><span style="font-size: x-large;">T</span>hroughout my cancer treatment</span></b>, I've been lucky that my girlfriends have been happy to oblige. We developed a nice little habit: The day before my chemo treatment, when I was likely to feel my best, was "go out to lunch" day. Mostly we just sampled local restaurants. We included a movie matinee a couple times or maybe a bit of shopping. (Don't go to a brand new restaurant two days after it opens! Give them some time to work out the kinks!)<br />
<br />
But once, we had a lovely lunch at a friend's -- Mary's -- home. The main course was a rich and creamy asparagus soup. There was a strawberry and spinach salad, warm bread with little pats of butter, fresh flowers on the table, a chocolate cake for dessert, all on the hostess's vintage china. Perfect. <br />
<br />
(And who forgot to take pictures?!?)<br />
<br />
<b><span style="color: #274e13;"><span style="font-size: x-large;">I</span>t was Susie's soup that stole the show</span></b> for me. Not only did I have seconds then and there, I got to take the leftovers home. (Did I share, you wonder? Of course not.) <br />
<br />
I've had cream of asparagus soup before, but this was special. At first, I thought maybe because it was because Susie used her own asparagus. But when she gave me the recipe, I saw it had rosemary in it. Usually, rosemary is pretty potent -- (not me, silly, the herb) -- even in small doses, but it lent a subtle flavor that didn't overpower at all. More perfect. <br />
<br />
The cast of characters at our ladies' lunches has varied, but thank you Mary, Susie, Connie, Liz, Missy, Lindsay, Rose and Katie. Thank you for helping me forget, even for a few hours, that I was a "cancer patient." For a few hours, I was just one of the girls. And that made me feel special.<br />
<br />
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<a href="https://3.bp.blogspot.com/-fkmkNYmJFhQ/V4Imioq2E5I/AAAAAAAAFI8/d_vzXrMvigEbkSRx6s8pyP_lGoHUWYKXQCLcB/s1600/Susie%2BRecipe%2Bfront.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="554" src="https://3.bp.blogspot.com/-fkmkNYmJFhQ/V4Imioq2E5I/AAAAAAAAFI8/d_vzXrMvigEbkSRx6s8pyP_lGoHUWYKXQCLcB/s640/Susie%2BRecipe%2Bfront.jpg" width="640" /></a></div>
<br />
<b><span style="color: #274e13; font-size: large;">Rosemary Asparagus Soup</span></b><br />
<i>from Susie McLaughlin</i><br />
1 tablespoon olive oil<br />
1/2 cup chopped onion<br />
2 cloves chopped garlic<br />
2 tablespoons unsalted butter<br />
1 tablespoon all purpose flour<br />
2 cups chicken broth<br />
1 15.5 ounce can white beans, drained<br />
1 pound fresh asparagus, chopped (save tips)<br />
1 cup heavy whipping cream<br />
salt and pepper to taste<br />
1/2 pound crisp bacon, chopped (for garnish)<br />
Parmesan cheese (for garnish)<br />
<br />
Heat olive oil in a large skillet and cook onion, garlic and rosemary until softened. Add butter and flour and cook until flour is dissolved.<br />
<br />
Mix broth, white beans, asparagus, cream, salt and pepper into onion mixture and bring to a boil. Reduce heat and simmer until asparagus is tender, abut 10 minutes. Remove skillet from heat and let mixture cool. Pour soup in batches into blender or food processor until smooth. Then pour through strainer. Steam the asparagus tips in a little water in microwave and add to soup before serving. Heat on low before serving. Sprinkle with cheese and bacon.<br />
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Sprigs of Rosemaryhttp://www.blogger.com/profile/01751120984303340353noreply@blogger.com15tag:blogger.com,1999:blog-2342867947056717995.post-77089615336503838352016-07-04T03:47:00.000-07:002016-07-04T03:47:39.106-07:00Celebrating Independence from Chemo Day! Deviled Eggs Day<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-g67s3-o1w5c/V3o7YpRdESI/AAAAAAAAFH0/UHM2wPZ1dm83x_uR2Guomh83irH51rPpgCLcB/s1600/Deviled%2BEggs%2Bon%2BPlate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://2.bp.blogspot.com/-g67s3-o1w5c/V3o7YpRdESI/AAAAAAAAFH0/UHM2wPZ1dm83x_uR2Guomh83irH51rPpgCLcB/s640/Deviled%2BEggs%2Bon%2BPlate.jpg" width="640" /></a></div>
<br />
<div class="MsoNormal">
<b><span style="color: #274e13;"><span style="font-size: x-large;">I</span>ndependence Day is a little special</span></b> for me this year
because I finished my last chemotherapy treatment for my breast cancer this
past week. It’s a huge hurdle to have
crossed. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
And although I’m still feeling the after effects, although I
still have more treatment to go, I’m taking a break from anything serious about
it and simply celebrating!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
We went to my sister-(and brother)-in-law’s for a party over
the weekend and even though I was granted a reprieve from contributing
anything, I decided surely I could manage deviled eggs.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="color: #274e13;"><span style="font-size: x-large;">B</span>ut I couldn’t leave well enough alone</span></b> and gussied them up
with candied bacon. A little over the
top, perhaps, but I’m celebrating!<o:p></o:p></div>
<br />
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<br /></div>
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<b><span style="font-size: large;"><br /></span></b></div>
<div class="MsoNormal">
<b><span style="font-size: large;">Bourbon Candied Bacon Deviled Eggs</span></b></div>
<div class="MsoNormal">
<a href="http://www.tasteofhome.com/recipes/bourbon-candied-bacon-deviled-eggs"><i>adapted from Taste of Home</i></a></div>
<div class="MsoNormal">
Makes 2 dozen</div>
<div class="MsoNormal">
<b>For the Candied Bacon:</b></div>
<div class="MsoNormal">
2 tablespoons brown sugar</div>
<div class="MsoNormal">
3/4 teaspoon Dijon mustard</div>
<div class="MsoNormal">
1/2 teaspoon maple syrup</div>
<div class="MsoNormal">
1/8 teaspoon salt</div>
<div class="MsoNormal">
2 teaspoons bourbon, optional (oh, go ahead!)</div>
<div class="MsoNormal">
4 thick-sliced bacon strips</div>
<div class="MsoNormal">
<b>For the Eggs:</b></div>
<div class="MsoNormal">
12 hard-cooked large eggs</div>
<div class="MsoNormal">
1/2 cup mayonnaise</div>
<div class="MsoNormal">
1/4 cup sour cream</div>
<div class="MsoNormal">
1 tablespoon maple syrup</div>
<div class="MsoNormal">
1 tablespoon Dijon mustard</div>
<div class="MsoNormal">
1/4 teaspoon pepper</div>
<div class="MsoNormal">
Dash of hot sauce</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat oven to 350°. In a small bowl, mix the brown sugar, the mustard, the syrup and salt. If you want, add the bourbon. We're celebrating! Coat bacon with brown sugar mixture. Place on a rack in a foil-lined 15x10x1-in. baking pan. Bake 25-30 minutes or until crisp. Cool completely.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
Cut eggs in half lengthwise. Remove yolks, reserving whites. In a small bowl, mash yolks. Add mayonnaise, sour cream, syrup, mustard, pepper and hot sauce; stir until smooth. Chop bacon finely; fold half into egg yolk mixture. Spoon into egg whites. Sprinkle with remaining bacon. Refrigerate, covered, until serving. </div>
<div>
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Sprigs of Rosemaryhttp://www.blogger.com/profile/01751120984303340353noreply@blogger.com11tag:blogger.com,1999:blog-2342867947056717995.post-92042890776218152822016-06-29T03:58:00.000-07:002016-06-30T04:13:14.144-07:00Breast Cancer, Blogging and a Coffee Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-N28uAshoCYQ/V3OiJMYhvdI/AAAAAAAAFHI/zxABkT_LRJM9TV_qFx_r6HL-c9kveLl4QCLcB/s1600/Coffee%2BCake%2BWhole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-N28uAshoCYQ/V3OiJMYhvdI/AAAAAAAAFHI/zxABkT_LRJM9TV_qFx_r6HL-c9kveLl4QCLcB/s640/Coffee%2BCake%2BWhole.jpg" width="640" /></a></div>
<div class="MsoNormal">
<b><span style="color: #274e13;"><span style="font-size: x-large;">D</span>ealing with breast cancer</span></b> is a pretty good reason for not
blogging, don’t you think?</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Actually, I’ve been debating with myself and others for
several months about whether I should “go public” about my breast cancer. Mr. Rosemary and I are both pretty private
people when it comes to intimate matters, especially matters of health.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
When I posed the question aloud at a small family gathering about whether I should shift
the focus of my blog, my brother-in-law Mike, who’s
usually pretty reticent, and pretty private himself, said, without missing a
beat, “Do what<i><b> YOU</b></i> want to do.”<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="color: #274e13;"><span style="font-size: x-large;">I’</span>ve missed writing here</span></b>.
And I’ve still managed to cook and try new things. But my heart hasn’t really been in writing
about the food I’ve made -- or taking respectable photographs -- because my mind’s been so much more on other things.</div>
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<o:p></o:p></div>
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<br /></div>
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Why can’t I blend the two?
Of course, I can.<o:p></o:p></div>
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<br /></div>
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When I started this blog, it was a place for me to
write -- about anything. Since I like to cook and to
experiment, and I collect recipes and cookbooks like a fiend, it seemed only natural that my writing drifted towards food. <o:p></o:p></div>
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<b><span style="color: #274e13;"><span style="font-size: x-large;">M</span>y story is not unique. </span></b>Tens of thousands of women (and men) have had
to deal with breast cancer. And thousands have experiences far more troubling
than mine. I know I’m one of the lucky
ones. <o:p></o:p></div>
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<br /></div>
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Still, I feel compelled to write about my journey. But where to begin? I’m well into my treatment
and it’s been several months since my first suspicious mammogram. <o:p></o:p></div>
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<br /></div>
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I might as well dive right in.<o:p></o:p></div>
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<b><span style="color: #274e13;"><span style="font-size: x-large;">W</span>hat an education I’m having!</span></b><o:p></o:p></div>
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Here are just some of the things I’ve learned (in no
particular order of importance):<o:p></o:p></div>
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<ul>
<li><span style="font-family: "symbol"; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><span style="text-indent: -0.25in;">Gratitude</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><span style="text-indent: -0.25in;">Humility</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><span style="text-indent: -0.25in;">The power of music, prayer and a good read</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><span style="text-indent: -0.25in;">The importance of protein and handwashing</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><span style="text-indent: -0.25in;">The value of research</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><span style="text-indent: -0.25in;">The cost of medical care</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><span style="text-indent: -0.25in;">The blessings of distraction</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><span style="text-indent: -0.25in;">The appeal of yoga</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><span style="text-indent: -0.25in;">The agony of waiting</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><span style="text-indent: -0.25in;">Simple pleasures</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><span style="text-indent: -0.25in;">The incredible generosity of friends and
strangers</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><span style="text-indent: -0.25in;">It’s okay to cry. It's also okay to get angry.</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><span style="text-indent: -0.25in;">(But you better get over it.)</span> </li>
</ul>
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Most importantly, I’m learning what’s important – and what’s
not.</div>
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<o:p></o:p></div>
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<br /></div>
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It’s pretty scary to “go public” but my hope is that maybe
somebody will learn something, especially me. I feel like I'm standing before my sixth grade class making my first speech. Maybe you can feel my sweaty palms.<o:p></o:p></div>
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<br /></div>
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One important lesson I’ve learned is that there are plenty
of silver linings about going through cancer treatment. They're platinum.<o:p></o:p></div>
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<br /></div>
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One of the best silver linings is the good food people have
brought us. How do I know so many good
cooks? From chicken noodle soup to apple pie to ginger chicken to chili to French toast casserole. <o:p></o:p></div>
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<br /></div>
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This past Mother’s Day, we “hosted” a brunch. I use the word
hosting loosely because it was merely at our home. <o:p></o:p></div>
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<br /></div>
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Everybody else brought the food. My sister-in-law Diane brought a scrumptious
coffee cake. It’s a very simple cake,
one my non-baking self has made several times since easily. I want to try making it with a layer of fruit
as Diane suggests, but I’m hesitant to mess with my success. </div>
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I did alter the recipe once and added almond extract and almonds to the cake. It was okay, but I'm sticking with the original. (I even took a cake
to my cancer center to share with the staff and other patients.) They loved it, too --all gone.<o:p></o:p></div>
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<a href="https://2.bp.blogspot.com/-3XLbDXA9LvQ/V3OiUNbOCjI/AAAAAAAAFHQ/iFsTEE8CwXwvBXIchYPRj766S9WEoPLfwCLcB/s1600/Coffee%2BCake%2BSliced.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-3XLbDXA9LvQ/V3OiUNbOCjI/AAAAAAAAFHQ/iFsTEE8CwXwvBXIchYPRj766S9WEoPLfwCLcB/s640/Coffee%2BCake%2BSliced.jpg" width="640" /></a></div>
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<b>Sour Cream Coffee Cake</b><o:p></o:p></div>
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For the cake:<o:p></o:p></div>
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1 cup oleo or butter, softened<o:p></o:p></div>
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1 ½ cups sugar<o:p></o:p></div>
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2 large eggs<o:p></o:p></div>
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1 cup sour cream<o:p></o:p></div>
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2 cups flour<o:p></o:p></div>
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1 teaspoon baking powder<o:p></o:p></div>
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½ teaspoon baking soda<o:p></o:p></div>
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½ teaspoon salt<o:p></o:p></div>
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For the Filling:<o:p></o:p></div>
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½ cup sugar<o:p></o:p></div>
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½ cup chopped nuts (optional)<o:p></o:p></div>
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1 teaspoon cinnamon<o:p></o:p></div>
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For the Batter: Cream
the butter and sugar, then add the sour cream, vanilla and eggs. Mix
well. Add the dry the ingredients and mix
well.<o:p></o:p></div>
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For the Filling: Mix all the ingredients together in a small
bowl.<o:p></o:p></div>
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Preheat oven to 350 degrees F. Grease Bundt pan or
springform pan and add half the batter. Top with the filling. Carefully spoon
the rest of the batter on top of the filling to cover. Bake 50 – 60 minutes, until
lightly golden.<o:p></o:p></div>
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Optional: Place very thinly sliced apples or peaches and
place on top of the filling. May need to bake longer if you add the fruit.<o:p></o:p></div>
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<b>**********************</b></div>
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<i><b>Blogger's Note</b>: If you know someone who's been through or is going through breast cancer treatment, I hope you'll share this blog with them. Bloggers love comments, too; it's like mother's milk.</i></div>
Sprigs of Rosemaryhttp://www.blogger.com/profile/01751120984303340353noreply@blogger.com21tag:blogger.com,1999:blog-2342867947056717995.post-73087071148430402872016-03-02T11:27:00.001-08:002016-03-02T11:27:20.426-08:00My Brush with Bulgur | Recipes, Please!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsMm96zpwHC10q7rrB1jgfEWh9kZXidZBoewsX7H8FoBkiovsXGJb0KNzKUyn_LuSGRdLed5SHTJpnxP8mVjQH-6KscJtfr_s4TRJZOQlWhhzxAs9CaEwU6g2wafoq8BHt_m_inssjAVU/s1600/IMG_2076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsMm96zpwHC10q7rrB1jgfEWh9kZXidZBoewsX7H8FoBkiovsXGJb0KNzKUyn_LuSGRdLed5SHTJpnxP8mVjQH-6KscJtfr_s4TRJZOQlWhhzxAs9CaEwU6g2wafoq8BHt_m_inssjAVU/s640/IMG_2076.JPG" width="480" /></a></div>
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<span style="color: #274e13;"><b><span style="font-size: x-large;">A </span>while ago a friend gave me a bag of bulgur.</b></span> Interesting gift, you say?<br />
<br />
I must have looked a little quizzical, maybe even cross-eyed, because she gathered herself up and said, "Well, I know you like to cook and I was at this bulk food store and you said you liked tabbouleh, so I got you some." (Note to self: Practice poker face, especially when presented with surprise gifts by well-intentioned friends.)<br />
<br />
It's true I love<a href="http://www.foodnetwork.com/recipes/ina-garten/tabbouleh-recipe.html"> <b><span style="color: #274e13;">tabbouleh</span></b></a> -- cucumbers, mint, lemon, tomatoes -- and bulgur. <br />
<br />
This pound of bulgur -- minus the two cups I've used in the past year to make said beloved tabbouleh -- is taking up valuable pantry space, though. I don't love tabbouleh enough to make it every week. (And it's not beloved by Mr. Rosemary, either.)<br />
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<span style="color: #274e13;"><b><span style="font-size: x-large;">S</span>o, onto to a search for a warm bulgur-based side dish.</b></span> Maybe you've become lazy like me, and despite the fact that I have an embarrassingly large cookbook collection, I often end up searching the Internet instead of going to my own library of books, as well as my healthy pile of "gonna try" recipes I've clipped or copied.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCJ1rWX-G_ZzXMWRuOjjfdSQIlp6hu0f2yVEBqzyjlfrUIyqzhoPFbmdeu0BD8JEsAgOTi8GlTQmnYK4KP9jUQh250AzI_2AxOsxial_0fLSHtd4nybxwJr_3PUZI6NE3LEwGqCS0aTA8/s1600/IMG_2078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCJ1rWX-G_ZzXMWRuOjjfdSQIlp6hu0f2yVEBqzyjlfrUIyqzhoPFbmdeu0BD8JEsAgOTi8GlTQmnYK4KP9jUQh250AzI_2AxOsxial_0fLSHtd4nybxwJr_3PUZI6NE3LEwGqCS0aTA8/s640/IMG_2078.JPG" width="480" /></a></div>
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I searched my own files and came up dry. Not quite all the ingredients for that one. Or that one either.<br />
<br />
In the end, I did go to the Internet and found one that I could use. I had all the ingredients, even the dried mushrooms and a bit of leftover wine.<br />
<br />
Started out great: the comforting aroma of onions and mushrooms sauteing with a bit of garlic, then the wine and broth reducing. <br />
<br />
But in the end, it was pretty bland. To perk up the color, despite the welcome pop of carrot, I added some chopped spinach just until it wilted. <br />
<br />
And it looks pretty good, doesn't it?<br />
<br />
But it remained merely meh. (Is there reason bulgur rhymes with vulgur?)<br />
<br />
So here I am, with a year's worth of bulgur and months til tabbouleh season.<br />
<br />
Any tried and true bulgur recipes out there? <br />
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<br />Sprigs of Rosemaryhttp://www.blogger.com/profile/01751120984303340353noreply@blogger.com9tag:blogger.com,1999:blog-2342867947056717995.post-8997037706334833732016-02-10T11:13:00.000-08:002018-01-18T10:15:19.950-08:00Stracciatella | Egg Drop Soup, Italian-Style<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: #274e13;"><span style="font-size: x-large;">D</span>on't you just love the way Italians</span></b> name things? Especially pasta? There's orecchiete, for "little ears." Or campanelle, for "little bells" and farffale for "butterflies" -- or what we call bowties.<br />
<br />
Or is it just that everything sounds so pretty in Italian? My bucket list includes "Learn Italian" -- but I better get a move on!<br />
<br />
<b><span style="color: #274e13;">Stracciatella</span></b> is a beautiful Italian word. It comes from the Italian <i style="font-weight: bold;">stracciato </i>or "torn apart." I always though that stracciatella was the name for this classic egg drop soup. But I learned that it's not a noun but an adjective that describes the "little shreds" in not just this <b><a href="http://encyclopedia.thefreedictionary.com/Stracciatella"><span style="color: #274e13;">soup, but ice cream and cheese!</span></a></b><br />
<b><br /></b>
<b><span style="color: #274e13;"><span style="font-size: x-large;">I</span> love Italian food and Italian culture</span></b> and have learned a lot from sites like<b> <a href="http://www.prouditaliancook.com/blog"><span style="color: #274e13;">Proud Italian Cook</span></a></b><span style="color: #274e13;">, <a href="http://ciaochowlinda.blogspot.com/"><b><span style="color: #274e13;">Ciao Chow Linda</span></b></a>,</span> and<a href="http://www.italianbellavita.com/"> <b><span style="color: #274e13;">La Bella Vita Cucina</span></b></a>. A site I recently found, <a href="http://garrubbo.com/"><b><span style="color: #274e13;">Guido Garrubbo</span></b></a>, is dedicated to "the art and science of Italian cooking" -- chockful of helpful information.<br />
<br />
This is a very simple soup, but made from scratch, with fresh ingredients, it's more than satisfying. It's nourishing and filling, without overdoing. Just the ticket when you're feeling under the weather -- or the weather is keeping you in.<br />
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I made this stracciatella soup with duck eggs, which made it especially rich. If you've never tried duck eggs, you must. They're like farm fresh chicken eggs on steroids. The egg itself is larger than chicken eggs and the yolk is larger, too. Each duck egg also has about twice the calories of a chicken egg -- 130 versus 70. Their shells are thicker, making them a bit harder to crack, but that also seems to extend their refrigerator life.<br />
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<img alt="Eggs, Green, Shells, Duck Eggs, Easter" height="300" src="https://pixabay.com/static/uploads/photo/2014/04/23/18/09/eggs-330749__180.jpg" width="400" /><br />
<br />
Some other <a href="http://www.backyardpoultrymag.com/duck-eggs-vs-chicken-eggs/"><b><span style="color: #274e13;">ducky facts</span></b></a>:<br />
<br />
<ul>
<li>Duck eggs stay fresher longer, due to their thicker shell.</li>
<li>Duck eggs are richer, with more albumen, which makes cakes and other pastries fluffier.</li>
<li>Duck eggs have more Omega-3 fatty acids.</li>
</ul>
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And they're just darn tasty! </div>
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I've been lucky enough to have a steady supply of fresh eggs, both chicken and duck. My neighbor, Dude, raises chickens and daughter Renae raises ducks. With fresh eggs in the fridge, a simple meal easy to put together anytime, whether it's an egg sandwich (one of Mr. Rosemary's favorites) or a frittata (one of mine) or this soup -- could be a new fave!</div>
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<b><span style="color: #274e13; font-size: large;">Stracciatella</span></b><br />
<i>guided by</i><span style="color: #274e13;"> <a href="http://www.simplyrecipes.com/recipes/italian_egg_drop_soup_stracciatella/"><span style="color: #274e13;"><b>Simply Recipes</b></span></a></span><br />
4 cups chicken stock<br />
1 large egg<br />
1/4 cup Parmesan cheese<br />
1 Tablespoon seasoned bread crumbs<br />
Freshly ground black pepper<br />
2 cups fresh spinach leaves, cut into 1/4 inch ribbons<br />
<br />
Place stock in a 2-quart saucepan and bring to a simmer.<br />
In a medium bowl whisk together the egg, Parmesan cheese, breadcrumbs and black pepper.<br />
Once the stock is simmering, stir in the sliced spinach.<br />
Pour/scrape the cheese egg mixture into the simmering stock but do not stir right away. After a few seconds, stir the egg mixture into the soup and watch them shred! Cook at a gentle simmer for another minute.<br />
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<i>P.S. I know I had a couple cultures colliding when I took this picture of my lunch. Off to the side of the soup bowl are tortilla chips topped with my "from scratch" roasted <a href="http://www.sprigsofrosemary.com/2014/04/the-yin-and-yang-of-hummus-roasted-red.html"><span style="color: #274e13;"><b>red pepper hummus</b></span></a>. I'm half-Italian American/half Irish American, too!</i><br />
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Sprigs of Rosemaryhttp://www.blogger.com/profile/01751120984303340353noreply@blogger.com8tag:blogger.com,1999:blog-2342867947056717995.post-17965467783081091232016-01-22T10:32:00.002-08:002016-01-22T10:32:47.207-08:00Apple Praline Pie | A Baker Is Born<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: #274e13;"><span style="font-size: x-large;">I</span>'m no spring chicken</span></b> . . . . it's taken me the best part of my cooking life to finally make a great pie, repeatedly. <br />
<br />
This is despite the fact that my mother had a reputation as one great pie baker. This is despite the fact that I (I think I) paid attention at her elbow. And despite the fact that I have tried many recipes, many times, and end up wanting to throw the rolling pin through the kitchen window. <br />
<br />
It was last fall when I felt I'd <a href="http://www.sprigsofrosemary.com/2015/11/the-pillsbury-bake-off-mystery-pie-de.html"><b><span style="color: #274e13;">mastered the pie crust</span></b> </a>I always wanted to make, thanks to <b><span style="color: #274e13;"><a href="http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html">this recipe</a>. </span></b>This is the vodka recipe, developed by<span style="color: #274e13;"><b> <a href="http://www.seriouseats.com/user/profile/Goodeaterkenji"><span style="color: #274e13;">J. Kenji Lopez-Alt</span></a></b>,</span> managing culinary director at Serious Eats. He developed the technique while working at America's Test Kitchen, though, so Chris Kimball gets all the credit :(<br />
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<b><span style="color: #274e13;"><span style="font-size: x-large;">S</span>till it's a great recipe</span></b> ~ and it's even better when it envelops this pie. <br />
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My sister-in-law Liz gave me this recipe and she got it from a friend's mother. No credit on the recipe card, but the closest thing I found to it on the Internet is<span style="color: #274e13;"> <span style="color: #274e13;"><a href="http://www.myrecipes.com/recipe/praline-apple-pie"><b>this</b></a>.</span></span><br />
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What I found different about this recipe -- and utterly delectable -- is the fact the it's a double-crusted pie, with the the praline topping <i><b>on top of the second crust</b></i>. Talk about gilding the lily!<br />
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So, if you have no fear of making your own pie crust, give this apple pie a try. You can also use Pillsbury's crusts. The friend's mother who shared this recipe quietly confessed that she used refrigerated crusts. "Didn't used to," <span style="background-color: white;">she </span>says, "but they've gotten so much better and they're just as good." Good in a pinch, but not when I can ~<i><b> now</b></i>, anyhow ~ pack a couple disks of this dough in the freezer!<br />
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And if you want to learn more about picking just the right kind of apples, read my piece on the<span style="color: #274e13;"><b> <a href="http://kitchenjournals.com/2014/11/kj-guide-apples/">Kitchen Journals</a>,</b></span> a beautiful and informative website.<br />
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<b><span style="color: #274e13; font-size: x-large;">Praline Apple Pie</span></b><br />
<i>For the pie:</i><br />
Pastry for two crust pie -- your favorite or<a href="http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html"> <span style="color: #274e13;">mine</span></a><br />
6 cups thinly sliced, peeled apples (I used Northern Spy)<br />
3/4 cup sugar<br />
1/4 cup flour<br />
1 teaspoon cinnamon<br />
1/4 reaspoon salt<br />
2 tablespoons butter<br />
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Prepare your pie crust. Heat the oven to 350 degrees F. In a large bowl gently toss the apples with the flour, sugar, cinnamon and salt. Spoon into pastry lined pan. Dot with small pieces of the butter. Top with second crust, and cut several slits for venting. Bake for 50 to 55 minutes or more, until the apples are tender and crust is golden. Cover the edges of the crust if it starts to brown too much. (My SIL advised me that her pie took at least an hour, maybe more. She warned me to "wait til it's bubbling through the slits some." Good advice.)<br />
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For the topping:<br />
1/4 cup butter<br />
1/2 cup firmly packed brown sugar<br />
2 tablespoons half and half<br />
1/2 cup chopped pecans*<br />
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In a small saucepan, melt the butter. Sir in the brown sugar and half and half. Slowly bring to a boil. Remove from the heat and stir in pecans. Spread over the top of the baked pie. Place pie on a baking sheet to catch any spills. Return the pie to the oven and bake 5 minutes more or until topping bubbles. Cool at least an hour before serving.<br />
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<i><span style="font-size: x-small;">* Although I used pecans the first couple times I made this pie, you'll see walnuts in these pictures. Just a little cheating!</span></i><br />
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<br />Sprigs of Rosemaryhttp://www.blogger.com/profile/01751120984303340353noreply@blogger.com13tag:blogger.com,1999:blog-2342867947056717995.post-23677964088791995662016-01-13T03:50:00.000-08:002016-01-13T03:51:06.996-08:00Is It Vichyssoise or Potato Leek Soup?<br />
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<b><span style="color: #274e13;"><span style="font-size: x-large;">M</span>r. Rosemary</span></b> strolled through the kitchen, spied the leeks on the counter and asked, "Whatcha makin'?"<br />
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"Potato and leek soup for lunch," I said.<br />
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"You mean Vichyssoise?"<br />
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The man surprises me all the time. How could someone who confuses broccoli and cauliflower ("What's the white one?") know that potatoes + leeks = Vichyssoise?<br />
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Technically, I don't like Vichyssoise because -- technically --Vichyssoise is served cold, and, although I like to drink a cold smoothie, I want to eat my warm soup with a spoon.<br />
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<span style="color: #274e13;"><b><span style="font-size: x-large;">I </span>should like Vichyssoise </b></span>because, according to Mr. Rosemary, if it has any semblance of something "foreign," I'm gonna love it. But Vichyssoise isn't really French; Potage Parmentier is. Read on.<br />
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Vichyssoise was created by a French chef, Louis Diat, while he was working at the Ritz Carlton in New York in the early 20th century.<br />
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Apparently, in the days before air conditioning, the Ritz had a Japanese roof garden and Diat was searching for a something that would cool his customers in the blistering summer heat. He remembered the peasant dish, a potato soup, his mother had made when he was a boy. He and his familywould cool the soup by adding milk to it. So he prepared this same cold soup and called it "creme vichyssoise" after a famous spa near his boyhood home. A welcome treat by his summer patrons, by popular demand he placed it on the menu full-time in 1923.<br />
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Although you won't find Vichyssoisse on a French menu, Potage Parmentier, Vichysoisse's cousin, is definitely French, and was popularized in America thanks to Julia Child and <a href="http://www.amazon.com/Mastering-Art-French-Cooking-Vol/dp/0375413405"><b>Mastering the Art of French Cooking.</b></a><br />
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<b><span style="color: #274e13;"><span style="font-size: x-large;">T</span>his soup </span></b>is deceptively hearty. And it's definitely adaptable: You can use your immersion blender and make it smooth, even more so, if you strain it. Or you can add cooked bacon or ham to it to satisfy any carnivore predilections.<br />
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But I like it a little chunky with the bits of lumps in it, mashing the potatoes a bit.<br />
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There's only one problem with this soup and that's working with the leeks. First of all, they're inconvenient. They take up a lot of space and they're pretty dirty. No quick rinse will do -- they need a thorough washing to make sure you get all the bits of sandy dirt from between the layers.<br />
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But that bit of effort is worth it. Mais oui?<br />
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<span style="color: #274e13; font-size: x-large;">Potato Leek Soup</span><br />
Adapted from several sources:<b style="font-size: xx-large;"> </b><br />
<b><span style="color: #274e13;"><a href="http://www.onceuponachef.com/2011/11/potato-leek-soup.html#tabreviews">Once Upon A Chef</a>, <a href="http://www.splendidtable.org/recipes/leek-and-potato-soup">The Splendid Table</a>, <a href="http://www.seriouseats.com/recipes/2010/11/the-crisper-whisperer-potato-leek-soup-recipe.html">Serious Eats</a></span></b><br />
Makes about 6 servings<br />
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3 tablespoons unsalted butter<br />
4 leeks, white and light green parts only, roughly chopped<br />
3 cloves garlic, peeled and smashed<br />
2 pounds potatoes, peeled and roughly chopped into 1/2-inch pieces<br />
7 cups chicken broth<br />
1 teaspoon salt<br />
1 thyme sprigs<br />
3 whole bay leaves<br />
1/4 teaspoon ground black pepper<br />
1 cup half and half<br />
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Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.<br />
Add the potatoes, stock, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.<br />
Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. Or, you can just slightly mash, as I did, with the back of a wooden spoon or a hand-held masher) Add the half and half and bring to a simmer. Taste and add sal t and pepper to your liking. Garnish with some chopped herbs, just to make it pretty.Sprigs of Rosemaryhttp://www.blogger.com/profile/01751120984303340353noreply@blogger.com11tag:blogger.com,1999:blog-2342867947056717995.post-26620739978002431592015-11-06T11:19:00.000-08:002015-11-06T11:19:34.927-08:00The Pillsbury Bake-Off Mystery Pie :: De-Mystified<br />
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<b><span style="color: #274e13;"><span style="font-size: x-large;">I</span> made this mysterious pecan and cream cheese</span></b> layered pie last week and I <span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">can tell you -- unequivocally -- that it's the best dessert I've ever made. No mystery at all.</span></div>
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I really don't have that much of a sweet tooth; it's cheesy, salty things I go for. (And pasta.) </div>
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And, anyhow, I don't bake sweet things at home all that often, because Mr. Rosemary and I try to guard our waistlines. If I make a whole cake or pie, we'll either waste it or eat more than we <strike>want</strike> should. </div>
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And while I'm a I'm a big fan of cheesecake (just about any cheesecake), and my chocolate chip pie, even my "TV pie" and the "no bake" chocolate chip cookie dough bars, I can easily turn down a dessert, especially while eating out. </div>
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This one, however, I found irresistible.</div>
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<b><span style="color: #274e13;"><span style="font-size: x-large;">E</span>specially irresistible to me</span></b> is the fact that I've finally made the kind of pie crust I've always wanted to -- flaky, tender, as good as the filling itself. For this, I have to thank <a href="http://www.seriouseats.com/user/profile/Goodeaterkenji"><b>J. Kenji Lopez-Alt</b></a> and<a href="http://www.seriouseats.com/recipes/2011/07/easy-pie-dough-recipe.html"> <b>Serious Eats</b></a>. </div>
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Making a good crust has always eluded me. I've only made passable pie crusts, usually depending on graham cracker crusts or <a href="http://www.pillsbury.com/products/pie-crust"><b>Pillsbury</b></a>. But after studying -- and practicing a bit -- I finally have a good crust down.</div>
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My thanks goes, too, to <a href="http://www.pillsbury.com/recipes/mystery-pecan-pie/538d965e-b4f2-4f3d-b4e5-dc9af537ba7e?src=SH"><b>MaryMcClain</b></a>, who won the 1964 Pillsbury Bake Off with this recipe in 1964. Fifty years later, still absolutely a winner.</div>
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<b><span style="color: #274e13; font-size: x-large;"><a href="http://www.pillsbury.com/recipes/mystery-pecan-pie/538d965e-b4f2-4f3d-b4e5-dc9af537ba7e?src=SH">Mystery Pie</a></span></b></div>
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Bake-Off® Contest 16, 1964</div>
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Mary McClain</div>
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North Little Rock, Arkansas</div>
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Pastry for one crust pie</div>
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1 package (8 oz) cream cheese, softened</div>
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1/3 <span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">cup sugar</span></div>
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1/4 <span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">teaspoon salt</span></div>
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1 <span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">teaspoon vanilla</span></div>
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4<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"> eggs</span></div>
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1/4 <span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">cup sugar</span></div>
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1 <span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">cup corn syrup</span></div>
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1 <span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">teaspoon vanilla</span></div>
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1 1/4 <span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">cups chopped pecans</span></div>
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Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.</div>
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Heat oven to 375°F. In small bowl with electric mixer, beat cream cheese, 1/3 cup sugar, the salt, 1 teaspoon vanilla and 1 of the eggs on low speed until smooth and well blended; set aside.</div>
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In another small bowl with electric mixer, beat remaining 3 eggs, 1/4 cup sugar, the corn syrup and 1 teaspoon vanilla on medium speed until well blended. Spread cream cheese mixture in bottom of crust-lined pan. Sprinkle with pecans. Gently pour corn syrup mixture over pecans.</div>
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Bake 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 2 hours. Store in refrigerator.</div>
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Sprigs of Rosemaryhttp://www.blogger.com/profile/01751120984303340353noreply@blogger.com8tag:blogger.com,1999:blog-2342867947056717995.post-11653564771993632372015-10-07T06:02:00.001-07:002015-10-07T06:05:55.210-07:00No-Bake Chocolate Chip Cookie Dough Bars | Say YES! to a No-No<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: #274e13;"><span style="font-size: x-large;">I</span>t's embarrassing to admit</span></b> that at my age, I still prefer eating the raw cookie dough to eating even warm just-out-of-the-oven chocolate chip cookies. Isn't that really pretty childish?<br />
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I'm supposed to know better! I know that eating stuff with raw eggs in it is just plain bad. You'll end up with a sick tummy. That's what I tell the grandkids!<br />
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Still . . . . I just can't resist!<br />
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So when I found a "safe" cookie dough recipe, I believed it was made for me. A <a href="http://www.kevinandamanda.com/recipes/dessert/chocolate-chip-cookie-dough-cupcakes.html">cookie dough cupcake with cookie dough frosting</a> was the first things I ever made with my young cooking student, 9 year-old Wyatt. (He still talks about it; thinks we should do it again.)<br />
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These cookie bars have been quite a hit at my house these past few months. Mr. Rosemary tells me these are his new favorite. So I guess it's going to be repeated some more.<br />
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There's only one problem with these cookies, so minor I shouldn't even mention it, but they do have to be refrigerated. They can get pretty gooey at a summer picnic. But I think I'll suffer through.<br />
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<b><span style="color: #274e13; font-size: large;">No Bake Chocolate Chip Cookie Dough Bars</span></b><br />
<span style="color: #274e13;"><i>From <a href="http://theviewfromgreatisland.com/no-bake-chocolate-chip-cookie-dough-bars/">The View From Great Island</a></i></span><br />
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1/2 cup (1 stick) unsalted butter, at room temperature<br />
3/4 cup packed light brown sugar<br />
1/4 tsp salt<br />
1 tsp vanilla extract<br />
2 cups all purpose flour<br />
1 (14 oz.) can sweetened condensed milk<br />
1 12-ounce bag (about 2 cups) mini chocolate chips<br />
frosting<br />
1 12-ounce bag of semi sweet chocolate chips<br />
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Using a stand mixer, cream the butter and sugar and salt together until fluffy, scraping down the sides of the bowl as needed. Add the vanilla extract and mix in.<br />
Beat in the condensed milk and the flour, alternately, mixing after each addition.<br />
Mix in the chocolate chips.<br />
Spray a 8x8 square baking pan with cooking spray and line it with parchment paper with long ends so you can lift out the bars for easy cutting later. t<br />
Turn the dough out into the pan and pat down evenly with your hands. (You may want to flour your hands -- the dough is pretty sticky.) Smooth it out evenly.<br />
Cover and refrigerate until firm, (about 4 hours) or even overnight if you like. The texture will be fudge-like.<br />
To make the chocolate topping, put the semi-sweet chocolate chips in a microwave safe bowl or measuring cup and microwave for one minute. Stir, and then return to the microwave for short bursts of 15 seconds until the chocolate is totally smooth and melted. Don't over heat.<br />
Let the chocolate cool for about 5 minutes, and then pour onto the dough. Spread out evenly. Return to the refrigerator until the topping is firm. Cut into 16 squares.<br />
Keep the bars in the refrigerator until ready to eat.<br />
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<br />Sprigs of Rosemaryhttp://www.blogger.com/profile/01751120984303340353noreply@blogger.com14tag:blogger.com,1999:blog-2342867947056717995.post-9804749240634784312015-09-17T08:04:00.000-07:002015-09-27T04:26:22.603-07:00A Last Fresh Taste of Summer | Tomato and Corn Pie<div class="separator" style="clear: both; text-align: center;">
Thyme<a href="http://3.bp.blogspot.com/-Dm4aaqW4mCg/VfgJug_LGgI/AAAAAAAAELY/bqQx3k_3EmY/s1600/IMG_2312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-Dm4aaqW4mCg/VfgJug_LGgI/AAAAAAAAELY/bqQx3k_3EmY/s640/IMG_2312.JPG" width="640"></a></div>
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<b><span style="color: #274e13;"><span style="font-size: x-large;">I</span>'m well aware that fall is fast approaching</span></b> -- it's my favorite time of year! I get to celebrate my wedding anniversary and (a milder celebration!) for my birthday.<br>
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Still, it's hard to let go of summer, knowing that this beautiful fall season is short-lived and it's a harbinger of five months of snow on the ground in Pennsylvania!<br>
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I want to savor these precious waning days of summer. A tomato and corn pie has long been on my list of "things I gotta make." And finally I did it and it was worth the wait.<br>
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It's a perfect farewell to summer freshness, celebrating two of my favorite foods. Although corn and tomatoes can be found year-round, they are at their freshest best in summer.<br>
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<b><span style="color: #274e13;"><span style="font-size: x-large;">T</span>hey pair together exceptionally well.</span></b> Mr. Rosemary tells me that as a child, his family would make meals out of just corn and tomatoes, although then, as now, he shies away from the fresh tomatoes.<br>
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When I first explored which recipe I was going to try, I was sorely tempted to make one from <b><a href="http://smittenkitchen.com/blog/2009/08/tomato-and-corn-pie/">Smitten Kitchen</a>.</b> Double-crusted, with plenty of cheese, and a bit of mayonnaise, this pie was a favorite of <a href="http://www.epicurious.com/recipes/food/views/tomato-and-corn-pie-354470"><b>James Beard</b></a> and<b> <a href="http://www.epicurious.com/recipes/food/views/tomato-and-corn-pie-354470">Laurie Colwin</a>.</b> How could you go wrong with endorsements like that?<br>
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Still, I'm standing guard over my waistline and feeling a need for moderation. So I turned to this lighter version from <a href="http://www.eatingwell.com/recipes/tomato_corn_pie.html"><b>Eating Well</b></a>. It was very satisfying despite being scaled down some. I changed the recipe only slightly, upping the cheese (I'm no saint!) and using basil instead of time. The original recipe also includes a whole wheat pie crust, but I opted for convenience and used store bought pastry.<br>
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<b><span style="color: #274e13;"><span style="font-size: x-large;">I </span>ended up eating this myself</span></b>, over several days, mind you. But I wonder, if I added bacon or sausage, would Mr. Rosemary go for it? A question that will likely never be answered.<br>
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<b><span style="color: #274e13; font-size: large;">Tomato-Corn Pie</span></b><br>
<i>Adapted from <a href="http://www.eatingwell.com/recipes/tomato_corn_pie.html"><b>Eating Well</b></a></i><br>
<i>Makes 8 servings</i><br>
Pastry for one crust pie, your own or store-bought<br>
3 large eggs<br>
1 cup low-fat milk<br>
1 cup shredded sharp Cheddar cheese, divided<br>
2 medium tomatoes, sliced<br>
1 cup fresh corn kernels (about 1 large ear)<br>
1 tablespoon chopped fresh basil or 1 teaspoon dried<br>
1/2 teaspoon salt, divided<br>
1/4 teaspoon freshly ground pepper<br>
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Preheat oven to 400°F.<br>
Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie pan, preferably deep-dish, and press into the bottom and up the sides. Trim any overhanging crust. Line the dough with a piece of foil or parchment paper large enough to lift out easily; fill evenly with pie weights or dry beans. Bake for 20 minutes. Remove the foil or paper and weights. Let cool on a wire rack for at least 10 minutes or up to 1 hour.<br>
To prepare the filling: Whisk eggs and milk in a medium bowl. Sprinkle half the cheese over the crust, then layer half the tomatoes evenly over the cheese. Sprinkle with corn, basil, 1/4 teaspoon each salt and pepper and the remaining cheese. Layer the remaining tomatoes on top and sprinkle with the remaining 1/4 teaspoon salt. Pour the egg mixture over the top.<br>
Bake the pie until a knife inserted in the center comes out clean, 40 to 50 minutes. Let cool for 20 minutes before serving.<br>
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<br>Sprigs of Rosemaryhttp://www.blogger.com/profile/01751120984303340353noreply@blogger.com18tag:blogger.com,1999:blog-2342867947056717995.post-53805351283548106042015-07-08T04:37:00.001-07:002015-07-08T04:37:44.894-07:00Full Irish Breakfast | The Best I Ever Had<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-9nsmbTKTeUA/VXgoju6DZPI/AAAAAAAAECY/2v8vqPcS-_M/s1600/Full%2BIrish%2BBreakfast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-9nsmbTKTeUA/VXgoju6DZPI/AAAAAAAAECY/2v8vqPcS-_M/s640/Full%2BIrish%2BBreakfast.jpg" width="480" /></a></div>
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<span style="color: #274e13;"><b><span style="font-size: x-large;">I</span> absolutely love breakfast</b></span>. But I love eating breakfast <i>out</i> infinitely better than cooking at home. There's so much juggling! Frying the bacon! Toasting the bread! Sauteing the potatoes! Chopping the onions before sauteing the potatoes! Baking the muffins! Dishing out the fruit! Pouring the juice! Cooking the eggs to individual tastes! And all that clean up!<br />
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How much better to go to a homey diner and be served! My standard order for my "big breakfast" out is two eggs over easy, sausage (patties, please,) hash brown potatoes, and rye toast. I'm often tempted by my all-time favorite breakfast -- Eggs Benedict -- but usually let my diet conscience persuade me to save that for a feeling skinny day.<br />
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<b><span style="color: #274e13;"><span style="font-size: x-large;">N</span>owhere have I ever had bette</span></b>r breakfasts than when I was lucky enough to visit Ireland this past spring! At every inn we stayed, we were offered wonderful cooked-to-order breakfasts, bearing no resemblance to all the breakfast buffets available at our American chain motels.<br />
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And although every place had a different menu, every one had some version of the full Irish breakfast, my standard "big breakfast" on steroids!<br />
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A typical <a href="http://www.chow.com/galleries/94/irish-breakfast-for-st-patricks-day/1530/black-pudding-white-pudding-irish-bacon"><b>full Irish breakfas</b>t</a> usually includes fried eggs, sausage, bacon, potatoes, tomatoes, maybe mushrooms, maybe beans,<b> <a href="http://black%20pudding/"><span style="color: #274e13;">black or white pudding</span></a></b>, and plenty of hearty brown bread. And juice or fruit. And coffee or tea. Pretty substantial, wouldn't you say? Enough food to last a 250 pound Irish laborer the whole day. And certainly more than enough for a woman half that size ready for a day of shopping and sightseeing!<br />
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But I wasn't about to argue with such a lovely tradition, although I did order a <i>half</i>-Irish breakfast one day.<br />
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My favorite full Irish breakfast was at <a href="http://www.number31.ie/"><b>Number 31,</b></a> a classic Georgian inn in Dublin. It's classic on the outside, with modern interior design.<br />
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<a href="http://1.bp.blogspot.com/-MUmcJ-MLCQY/VZvDMoKy3KI/AAAAAAAAEEk/K3jUZ3_4s5Q/s1600/b%2526b%2Blobby.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-MUmcJ-MLCQY/VZvDMoKy3KI/AAAAAAAAEEk/K3jUZ3_4s5Q/s640/b%2526b%2Blobby.jpg" width="640" /></a></div>
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I neglected to take a picture of our room but it was also lovely.<br />
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Breakfast was served in a second floor dining room with an enclosed porch. If you were seated in the porch room, you could enjoy watching the inn's breakfast chef perform, deftly juggling all those wonderful fresh ingredients. We stayed at this inn two nights -- one morning I had to have the full Irish, but my second breakfast was Eggs Benedict, but it was hard to pass up scrambled eggs with smoked salmon.<br />
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One of the Inn's specialties is this cranberry nut loaf. I can attest that it is wonderful -- moist, flavorful, just the right balance of sweet and tart -- although I've yet to make it at home.<br />
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I'll be sharing more of my Ireland trip. I put to bed any notion that the Irish don't eat well.<br />
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<b><span style="font-size: large;">Cranberry Nut Loaf</span></b><br />
<i>Courtesy of <a href="http://www.number31.ie/">Number 31</a>, Dublin Ireland</i><br />
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4 ounces fresh cranberries<br />
1 1/2 teaspoon baking powder<br />
1/2 teaspoon salt<br />
2 ounces butter<br />
1 egg, well beaten<br />
1 cup sugar<br />
1/2 cup walnuts pieces, chopped<br />
Finely grated rind of 2 oranges<br />
1/2 cup orange juice<br />
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Chop cranberries and set aside. In a large bowl, sift together flour, baking powder, baking soda and salt. In another bowl, cream the butter and sugar together. Add the peel, juice and egg. Mix well. . Lightly add to the dry ingredients. Add cranberries and nuts. Pour into greased loaf pan (9 x 5 x 3). Bake 350 degrees F for 75 minutes. Cool 15 minutes and remove from pan. Cool and cover.Sprigs of Rosemaryhttp://www.blogger.com/profile/01751120984303340353noreply@blogger.com7tag:blogger.com,1999:blog-2342867947056717995.post-4821578606071503432015-04-22T07:40:00.000-07:002015-04-22T07:40:04.266-07:00My "TV Pie" | Mandarin Chocolate Pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-MOpcDbmFPiY/VTZbHsQhosI/AAAAAAAAD-c/2sS2i4o1EEQ/s1600/canstockphoto9209528.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-MOpcDbmFPiY/VTZbHsQhosI/AAAAAAAAD-c/2sS2i4o1EEQ/s1600/canstockphoto9209528.jpg" height="640" width="426" /></a></div>
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<b><span style="color: #274e13;"><span style="font-size: x-large;">C</span>hocolate and oranges</span></b> have a natural affinity for each other. A lot of fruit goes well with chocolate, though, doesn't it? Who can argue with strawberries and chocolate or raspberries and chocolate? Or coffee and chocolate? Nuts and chocolate. Chilies and chocolate. Heck, even bacon and chocolate is great. Okay, so maybe it's the chocolate.<br />
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Have to admit that when I was just a young cook and came across a recipe for a mandarin chocolate pie, I was:<br />
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<ul>
<li> incredulous and</li>
<li>intrigued</li>
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I never had heard of the combination. My adventurous self had to try it.<br />
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There was another reason I had to try it: It was simple, easy and fast. And I had to take something to a party.<br />
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<b><span style="color: #274e13;"><span style="font-size: x-large;">I</span>t wasn't just any party.</span></b> It was the big annual summer fete at an older friend's house. I worked with the woman and because at the hospital where we worked, we two were the only non-medical professionals, we became buddies. She was the director of nutrition. I was the P.R. director.<br />
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And it wasn't just any house. My friend's husband was an architect and of course their house was unique and gorgeous. And she wasn't just any hostess. In the 1960's, she appeared on the cover of Family Circle magazine as "Homemaker of the Year."<br />
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So, you see, I felt just a tiny bit of pressure to bring a dish that was elegant and sophisticated but within my realm of capability.<br />
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<span style="color: #274e13;"><b><span style="font-size: x-large;">T</span>hus came the Mandarin Chocolate Pie.</b></span><br />
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When I got to the party, I took my pie and put it with all the other desserts. They all looked sumptuous and my contribution looked paltry compared to the trifles and cakes and pies.<br />
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But later while we were eating, my hostess came up to me with a woman who wanted to meet whoever made that wonderful pie! She just gushed. How did you make it, she wanted to know. What was in it? Will you send me the recipe. Here, I'll give you my address. (This was all pre-e-mail.)<br />
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So, I put this little gem of a pie in my go-to repertoire.<br />
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A few years later, my local PBS TV station was assembling a "C is for Chocolate" collection of viewer's recipes. I contributed the pie recipe.<br />
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Then I got a phone call . . . Would I like to make this pie on TV?<br />
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Of course! Tell Mr. deMille I'm ready.<br />
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I knew my husband wouldn't want to go, so I asked my mother-in-law. She was always ready for any kind of outing. Although I thought I told her that I was going to be demonstrating how to cook this on the show, it must not have registered with her. She thought we were just going to a show, not that I would be part of the show!<br />
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So that's how this little pie became what my family calls my TV pie. My 15 minutes of fame.<br />
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The recipe came from a cookbook I bought while vacationing in New Hampshire in the late 1970's. We ate at a lovely little tavern and I bought the cookbook, I liked the food so much.<br />
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<a href="http://2.bp.blogspot.com/-Mq4pQfuA_Js/VTZ8-k69W5I/AAAAAAAAD-s/HuSuIykB_LQ/s1600/Mandarin%2BChocolate%2BPie%2Bwhole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Mq4pQfuA_Js/VTZ8-k69W5I/AAAAAAAAD-s/HuSuIykB_LQ/s1600/Mandarin%2BChocolate%2BPie%2Bwhole.jpg" height="640" width="478" /></a></div>
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<b><span style="color: #274e13; font-size: large;">Mandarin Chocolate Chip Pie</span></b><br />
Serves 8 to 10<br />
from <a href="http://www.peterchristianstavernllc.com/Pages/default.aspx">Peter Christian's Recipes</a><br />
5 eggs<br />
3/4 cup orange marmalade<br />
1/2 cup sugar<br />
1 tablespoon Grand Marnier (or 1 teaspoon orange extract)<br />
1/4 cup melted butter<br />
dash salt<br />
3/4 cup mini chocolate chips<br />
1 cup mandarin oranges, drained<br />
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Mix the eggs, orange marmalade, sugar, Grand Marnier, butter and salt together well in a large bowl. Gently fold in the chocolate chips and oranges.<br />
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Pour into an unbaked pie shell and bake for 10 minutes at 400 degrees F. for 10 minutes. Turn oven to 350 degrees F. and bake for 35 to 40 minutes or until set.<br />
<br />Sprigs of Rosemaryhttp://www.blogger.com/profile/01751120984303340353noreply@blogger.com10