Once again, I'm knitting in the hospital. Waiting for a hospice meeting and for the Man to bring lunch. My precious father-in-law dozes much, so the knitting keeps my hands and mind occupied. I'm making a lot of progress on this project.
My heart is not making much progress on acceptance, but I fake it well in public. Being told it's just a few weeks is hard.
...may there be mercy and peace for each of us as his life unfolds...
Saturday, October 30, 2010
Sunday, October 24, 2010
knitting in the ER
Once again I am grateful that my friend Patty has taught me to knit. Being in the ER with my precious father-in-law requires something that is calm and soothing to my emotions. When he is in pain, it shatters me.
And all the while he keeps his adorable sense of humor, cracking jokes with nurses, doctors, lab techs and us. He keeps living his life, no matter what.
We got a scary diagnosis earlier this week. Precious father-in-law has 3 tomors in his lungs and 2 on his liver. Most likely cancer. He had a liter of fluid drained off his lung and it seems to have come back. Not good.
If this is cancer, I recognize that I am so not ready to face the pain ahead of us. I don't care that he is 87, and I truly do know that he cannot live forever, I'm just not ready.
And we wait in the ER.
...may there be mercy and peace for each of us as we face our next steps in really living life...
And all the while he keeps his adorable sense of humor, cracking jokes with nurses, doctors, lab techs and us. He keeps living his life, no matter what.
We got a scary diagnosis earlier this week. Precious father-in-law has 3 tomors in his lungs and 2 on his liver. Most likely cancer. He had a liter of fluid drained off his lung and it seems to have come back. Not good.
If this is cancer, I recognize that I am so not ready to face the pain ahead of us. I don't care that he is 87, and I truly do know that he cannot live forever, I'm just not ready.
And we wait in the ER.
...may there be mercy and peace for each of us as we face our next steps in really living life...
Sunday, October 10, 2010
savory sundays
This week I started looking ahead to the Christmas season and gifts of food for neighbors and coworkers. Mama and I have several fun recipes that are simple and yummy. One of the more addicting choices is today's selection. Mama came up with this Glazed Walnuts recipe because she loves honey roasted nuts, but just couldn't justify spending so much tiny amounts of them. While it's not the same as honey roasted nuts, she was delighted with the outcome. I love these and have trouble keeping out of the gift boxes once they are set up! Enjoy!
Glazed Walnuts
4 cups shelled walnuts
4 large egg whites
1 cup firmly packed brown sugar
1/4 cup melted butter
Preheat oven to 275
Beat egg whites with an electric mixer until they form soft peaks. Gradually beat in the brown sugar and bet until it is stiff and glossy. Stir in by hand the butter. Then stir in the nuts, tossing to coat all. Spread into an UNGREASED 9x13 cake pan. Bake for one hour till meringue is dry - stirring at 15 minute intervals to loosen the nuts. Cool in the pan on a wire rack. Store loosely covered at room temperature.
Notes:
- the oven temp is not a typo - it really is 275
- definitely do not grease your pan or your nuts will be ruined
- when you start the baking time, make sure to set timers for each 15 minute segment. It's really important to stir at these times. While the time passes, enjoy a cup of tea and a book if you can.
- this is fun for kids to join in the process - they get a kick out of how the nuts don't change and then suddenly they do.
For more recipes and great cooking stuff, check out the Weekend Cooking posts at Beth Fish Reads
...may there be mercy in the breaking of bread at your table...
Glazed Walnuts
4 cups shelled walnuts
4 large egg whites
1 cup firmly packed brown sugar
1/4 cup melted butter
Preheat oven to 275
Beat egg whites with an electric mixer until they form soft peaks. Gradually beat in the brown sugar and bet until it is stiff and glossy. Stir in by hand the butter. Then stir in the nuts, tossing to coat all. Spread into an UNGREASED 9x13 cake pan. Bake for one hour till meringue is dry - stirring at 15 minute intervals to loosen the nuts. Cool in the pan on a wire rack. Store loosely covered at room temperature.
Notes:
- the oven temp is not a typo - it really is 275
- definitely do not grease your pan or your nuts will be ruined
- when you start the baking time, make sure to set timers for each 15 minute segment. It's really important to stir at these times. While the time passes, enjoy a cup of tea and a book if you can.
- this is fun for kids to join in the process - they get a kick out of how the nuts don't change and then suddenly they do.
For more recipes and great cooking stuff, check out the Weekend Cooking posts at Beth Fish Reads
...may there be mercy in the breaking of bread at your table...
Wednesday, October 06, 2010
Sunday, October 03, 2010
savory sundays
For many years, I worked with a lovely man named Jim. He was probably the kindest and most generous man I've ever known. Thoughtful and caring. Always brought us treats and beautifully wrapped Christmas gifts that were lovingly purchased with each recipient in mind. He was the office big brother and we all adored him. When he lost the battle with liver cancer, it was the loss of a family member to us.
In our office, we enjoy a good potluck. In honor of our Brother Jim, who adored a potluck, someone always makes his famous Crab Dip. This Crab Dip was a potluck tradition in the office and when we got it without a potluck attached, it was an extra special treat. One of the highest fat/calorie recipes, but oh, so delicious! Never a bit of leftover to take home either, dangit! Simple and wonderful... just like Jim. Enjoy!
Jim's Crab Dip
one brick of Philly cream cheese, softened
one cup of Best Foods Mayo (Hellman's in the south)
one can of crab - or use fresh crab if you have it
chopped dill pickle
minced onion
garlic powder
Mix well and let chill for a couple hours to let the flavors meld. Serve with ritz or other crackers you enjoy. "Real" potato chips are pretty tasty with this one, too.
Notes:
- never substitute another brand name for the cream cheese or mayo. Not the same taste at all and no one likes it near as much when it happens!
- everything in this recipe is "to taste". If you like more crab, add it! If you like only a tiny bit of chopped dill pickle, use only a little bit. I prefer double crab and an extra dash of garlic and onion in mine.
- don't use garlic salt. Between the crab and the crackers or chips, you don't want the extra salt.
For more recipes and great cooking stuff, check out the Weekend Cooking posts at Beth Fish Reads
...may there be mercy in the breaking of bread at your table..
In our office, we enjoy a good potluck. In honor of our Brother Jim, who adored a potluck, someone always makes his famous Crab Dip. This Crab Dip was a potluck tradition in the office and when we got it without a potluck attached, it was an extra special treat. One of the highest fat/calorie recipes, but oh, so delicious! Never a bit of leftover to take home either, dangit! Simple and wonderful... just like Jim. Enjoy!
Jim's Crab Dip
one brick of Philly cream cheese, softened
one cup of Best Foods Mayo (Hellman's in the south)
one can of crab - or use fresh crab if you have it
chopped dill pickle
minced onion
garlic powder
Mix well and let chill for a couple hours to let the flavors meld. Serve with ritz or other crackers you enjoy. "Real" potato chips are pretty tasty with this one, too.
Notes:
- never substitute another brand name for the cream cheese or mayo. Not the same taste at all and no one likes it near as much when it happens!
- everything in this recipe is "to taste". If you like more crab, add it! If you like only a tiny bit of chopped dill pickle, use only a little bit. I prefer double crab and an extra dash of garlic and onion in mine.
- don't use garlic salt. Between the crab and the crackers or chips, you don't want the extra salt.
For more recipes and great cooking stuff, check out the Weekend Cooking posts at Beth Fish Reads
...may there be mercy in the breaking of bread at your table..
Wednesday, September 22, 2010
Sunday, September 19, 2010
savory sundays
Years ago, Mama found a recipe for Cioppino that she thought sounded good. For the most part, when I describe this dish to friends as an Italian peasant fisherman's stew, they turn up their noses. Most of them get the thought of a fishy spaghetti in their heads. I know I did when it was first described to me. Wrong!!
This dish actually doesn't do well in descriptions, but one taste made a believer of me. This is my absolute favorite meal, bar none. The recipe is listed below with the variety of fish most folks use and that the original recipe listed. Definitely see the notes below for what makes this dish one that rates spectacular for our family.
When I'm in San Diego, Mama makes this special for me. The whole family comes to her house. We all put on bibs that are actually apron sized. Pour wine, dish up the Cioppino, break pieces of fresh, crusty bread. Lots of laughter, lots of family stories, lots of feeling like being in a Hollywood movie where they show the family around the table. Enjoy!
Cioppino
1/4 cup olive oil
1 medium onion, chopped
4 stalks celery, thinly sliced
4 medium carrots, thinly sliced
6 cloves garlic, minced
1/4 cup chopped parsley
1 can (28 oz) solid pack tomatoes OR 4 large, fresh tomatoes, chopped
2 cans (8 oz each) tomato sauce
1 1/2 cups water or clam juice or combination
1 cup dry sherry
1 lemon, thinly sliced
1/2 tsp each basil, marjoram, oregano and thyme
salt & pepper to taste
1 1/2 lb. firm, white fish, cut into bite sized pieces (flounder, turbot, halibut)
1 lb. raw prawns or shrimp, in shell
2 lbs. clams or mussels in shell, well scrubbed
1-2 Dungeness, or 4-6 blue crabs, cooked, cleaned and cracked
Heat oil in large kettle or Dutch oven. Add vegetables. Saute until tender, about 10 minutes. Add remaining ingredients, except fish and shellfish. Simmer gently 1 1/2 hours. The broth will have the best flavor if it is prepared one day in advance. 20 minutes before serving, add fish and shellfish to simmering broth. Cover and cook 20 minutes. Discard any clams or mussels that have not opened. To serve, ladel some of each kind of fish into soup bowls. Top with broth. Make it easy on your guests and serve extra bowls to discard shells in.
From the original recipe notes: This popular West Coast dish of crab, shrim, clams and fish is ideal for informal entertaining. Provide each guest with a large bib. Serve with lots of crusty French bread, a tossed salad and fresh fruit for dessert. You may vary the fish according to what your local market offers.
Mama's notes:
-The original recipe called for 1 1/2 tsp of each of the spices, but Mama found it was far too much.
-Double the recipe and still only use this much in spices. Then taste to see if it needs more of any of them.
-Get the freshest bread possible and plenty of it. You want to dip it in the "sugo" as the broth is called by my Italian sister-in-law.
-Make sure the lemon is almost paper thin in slicing.
-Have a bunch of wet washcloths on hand instead of regular napkins. You'll thank me for this one.
-As to the fish, if you like all of these - or whatever other fish you find you would like to try - by all means, use them. But for our family, the ONLY seafood used is king crab legs, well cracked. If you're going to use crab legs, make sure to use king crab legs. Mama buys it a little at a time, when she sees the king crab legs on a good sale. She freezes them and when she has enough, then it's time to make Cioppino. By using only king crab legs, this becomes quite an upscale dish and one that makes everyone feel special.
For more recipes and great cooking stuff, check out the Weekend Cooking posts at Beth Fish Reads
...may there be mercy in the breaking of bread at your table...
This dish actually doesn't do well in descriptions, but one taste made a believer of me. This is my absolute favorite meal, bar none. The recipe is listed below with the variety of fish most folks use and that the original recipe listed. Definitely see the notes below for what makes this dish one that rates spectacular for our family.
When I'm in San Diego, Mama makes this special for me. The whole family comes to her house. We all put on bibs that are actually apron sized. Pour wine, dish up the Cioppino, break pieces of fresh, crusty bread. Lots of laughter, lots of family stories, lots of feeling like being in a Hollywood movie where they show the family around the table. Enjoy!
Cioppino
1/4 cup olive oil
1 medium onion, chopped
4 stalks celery, thinly sliced
4 medium carrots, thinly sliced
6 cloves garlic, minced
1/4 cup chopped parsley
1 can (28 oz) solid pack tomatoes OR 4 large, fresh tomatoes, chopped
2 cans (8 oz each) tomato sauce
1 1/2 cups water or clam juice or combination
1 cup dry sherry
1 lemon, thinly sliced
1/2 tsp each basil, marjoram, oregano and thyme
salt & pepper to taste
1 1/2 lb. firm, white fish, cut into bite sized pieces (flounder, turbot, halibut)
1 lb. raw prawns or shrimp, in shell
2 lbs. clams or mussels in shell, well scrubbed
1-2 Dungeness, or 4-6 blue crabs, cooked, cleaned and cracked
Heat oil in large kettle or Dutch oven. Add vegetables. Saute until tender, about 10 minutes. Add remaining ingredients, except fish and shellfish. Simmer gently 1 1/2 hours. The broth will have the best flavor if it is prepared one day in advance. 20 minutes before serving, add fish and shellfish to simmering broth. Cover and cook 20 minutes. Discard any clams or mussels that have not opened. To serve, ladel some of each kind of fish into soup bowls. Top with broth. Make it easy on your guests and serve extra bowls to discard shells in.
From the original recipe notes: This popular West Coast dish of crab, shrim, clams and fish is ideal for informal entertaining. Provide each guest with a large bib. Serve with lots of crusty French bread, a tossed salad and fresh fruit for dessert. You may vary the fish according to what your local market offers.
Mama's notes:
-The original recipe called for 1 1/2 tsp of each of the spices, but Mama found it was far too much.
-Double the recipe and still only use this much in spices. Then taste to see if it needs more of any of them.
-Get the freshest bread possible and plenty of it. You want to dip it in the "sugo" as the broth is called by my Italian sister-in-law.
-Make sure the lemon is almost paper thin in slicing.
-Have a bunch of wet washcloths on hand instead of regular napkins. You'll thank me for this one.
-As to the fish, if you like all of these - or whatever other fish you find you would like to try - by all means, use them. But for our family, the ONLY seafood used is king crab legs, well cracked. If you're going to use crab legs, make sure to use king crab legs. Mama buys it a little at a time, when she sees the king crab legs on a good sale. She freezes them and when she has enough, then it's time to make Cioppino. By using only king crab legs, this becomes quite an upscale dish and one that makes everyone feel special.
For more recipes and great cooking stuff, check out the Weekend Cooking posts at Beth Fish Reads
...may there be mercy in the breaking of bread at your table...
Wednesday, September 15, 2010
home
Cannot say how good it is to have the Man home from the hospital and us back to our normal routine. I think the most fun we had was changing the pain level chart to a boredom level chart on the whiteboard on the wall in his room.
The nurses thought it hilarious that it was boredom and not pain levels.
We have appointments with doc and with sleep study. Diabetic education appointment will come soon. Major lifestyle changes and learning curve already in the works.
Not to mention an exercise plan... oh, fun!
...may there be mercy and peace as we move forward...
The nurses thought it hilarious that it was boredom and not pain levels.
We have appointments with doc and with sleep study. Diabetic education appointment will come soon. Major lifestyle changes and learning curve already in the works.
Not to mention an exercise plan... oh, fun!
...may there be mercy and peace as we move forward...
Monday, September 13, 2010
creative comfort
There is something deeply comforting in the act of knitting. Having something to do with my hands as we wait. The rhythmic click of the needles. The movement of the yarn in my fingers. The emerging pattern. Somehow this process comforts me.
This morning, I finished half a dishcloth while waiting for the Man to do his nuclear stress test. While waiting for test results, I started another and am already half done with it. By the time the results come, I could possibly be done with it.
I'm so glad Patty taught me how to knit. It was so much more than a simple birthday gift of yarn, a book and her time.
...may there be mercy and comfort as we wait for answers.
This morning, I finished half a dishcloth while waiting for the Man to do his nuclear stress test. While waiting for test results, I started another and am already half done with it. By the time the results come, I could possibly be done with it.
I'm so glad Patty taught me how to knit. It was so much more than a simple birthday gift of yarn, a book and her time.
...may there be mercy and comfort as we wait for answers.
Sunday, September 12, 2010
savory sundays
Well, it looks like Savory Sundays is on a short break what with vacation last week and putting the Man into the hospital this morning. Stay tuned for next week's episode.
...may there be mercy in the breaking of bread at your table and in the quick recovery for the Man...
...may there be mercy in the breaking of bread at your table and in the quick recovery for the Man...
Wednesday, September 01, 2010
Sunday, August 29, 2010
savory sundays
Mama and I love our sweets! We also share the opinion that those little Andes Mints that restaurants used to give at the end of the meal were awfully yummy. One day, Mama decided that those little mints were too costly to buy and modified a fudge recipe to make her own. Everyone we know loves this Layered Mint Fudge, including the Man who laughingly will ask me to make him "Green Stuff". Because of the simplicity of the recipe and the enjoyment of the recipients, we give batches of this as gifts at Christmastime. Enjoy!
Layered Mint Fudge (aka Green Stuff)
12 oz semi sweet chocolate chips
1 can Eagle brand sweetened condensed milk
2 Tblsp vanilla
6 oz white chocolate chips
1 Tblsp peppermint extract
few drops green food coloring
Line an 8-9 inch square pan with wax paper. Then, in a double boiler, melt chocolate chips with 1 cup of the sweetened condensed milk, stirring until smooth. Remove from heat and stir in vanilla. Spread 1/2 of the mixture into the square pan and chill 10 minutes in the refrigerator. **Keep remaining mix at room temperature! In a double boiler, melt white chocolate chips with the remaining sweetened condensed milk, stirring until smooth. Remove from heat and stir in the peppermint extract, then the green food color until it is the color you like. Spread onto the chilled chocolate layer and chill 10 minutes. Spread the remaining chocolate mixture onto the mint layer and chill 2 hours or until firm. Turn onto a cutting board and peel off wax paper. Cut into small squares. Store loosely covered at room temperature.
Notes: Make sure to use wax paper in your pan. The cleanup is a nightmare if you don't! Also, cut the fudge into small squares - it's really rich!
For more recipes and great cooking stuff, check out the Weekend Cooking posts at Beth Fish Reads
...may there be mercy in the breaking of bread at your table...
Layered Mint Fudge (aka Green Stuff)
12 oz semi sweet chocolate chips
1 can Eagle brand sweetened condensed milk
2 Tblsp vanilla
6 oz white chocolate chips
1 Tblsp peppermint extract
few drops green food coloring
Line an 8-9 inch square pan with wax paper. Then, in a double boiler, melt chocolate chips with 1 cup of the sweetened condensed milk, stirring until smooth. Remove from heat and stir in vanilla. Spread 1/2 of the mixture into the square pan and chill 10 minutes in the refrigerator. **Keep remaining mix at room temperature! In a double boiler, melt white chocolate chips with the remaining sweetened condensed milk, stirring until smooth. Remove from heat and stir in the peppermint extract, then the green food color until it is the color you like. Spread onto the chilled chocolate layer and chill 10 minutes. Spread the remaining chocolate mixture onto the mint layer and chill 2 hours or until firm. Turn onto a cutting board and peel off wax paper. Cut into small squares. Store loosely covered at room temperature.
Notes: Make sure to use wax paper in your pan. The cleanup is a nightmare if you don't! Also, cut the fudge into small squares - it's really rich!
For more recipes and great cooking stuff, check out the Weekend Cooking posts at Beth Fish Reads
...may there be mercy in the breaking of bread at your table...
Wednesday, August 25, 2010
Wednesday, August 18, 2010
Sunday, August 15, 2010
savory sundays
I don't know about you, but I love a great appetizer. Sometimes I prefer to make my dinner out of a couple that really spark my tastebuds, which makes the Man a little crazy. He doesn't feel like that's a "real" meal. Like Clara in the old commercials, he wants to say, "where's the beef?" I usually tell him that it's in the leftovers in the fridge - and we both get fed.
This recipe is one that was introduced into my life about 30 years ago. It's very simple, which I love. It's also kinda ugly looking, but tastes fantastic. Enjoy!
Brocolli Dip
1 cup sliced fresh mushrooms
1 cup minced onion
butter for sauteing
2 cans Campbell's cream of mushroom soup (don't substitute another brand!)
2 packages frozen, chopped brocolli - do not thaw
1 8 oz cup Kaukauna brand spreadable sharp cheese
1 8 oz cup Kaukauna brand spreadable garlic cheese
dash or two of tobasco sauce
dash or two of worchestershire
salt & pepper to taste
Saute mushrooms in butter, set aside. Saute onions in butter. Add soup, still frozen brocolli and cheese foods. Season with tobasco and worchestershire to taste. Cook 20 minutes - stirring occasionally. Add saute'd mushrooms. Serve warm with chips, bread chunks or crackers.
Notes:
1. If you can't find the garlic cheese, substitute a 2nd sharp cheese and add a little garlic salt in place of the regular salt.
2. This is really lovely in a bread bowl.
For more recipes and great cooking stuff, check out the Weekend Cooking posts at Beth Fish Reads
...may there be mercy in the breaking of bread at your table...
This recipe is one that was introduced into my life about 30 years ago. It's very simple, which I love. It's also kinda ugly looking, but tastes fantastic. Enjoy!
Brocolli Dip
1 cup sliced fresh mushrooms
1 cup minced onion
butter for sauteing
2 cans Campbell's cream of mushroom soup (don't substitute another brand!)
2 packages frozen, chopped brocolli - do not thaw
1 8 oz cup Kaukauna brand spreadable sharp cheese
1 8 oz cup Kaukauna brand spreadable garlic cheese
dash or two of tobasco sauce
dash or two of worchestershire
salt & pepper to taste
Saute mushrooms in butter, set aside. Saute onions in butter. Add soup, still frozen brocolli and cheese foods. Season with tobasco and worchestershire to taste. Cook 20 minutes - stirring occasionally. Add saute'd mushrooms. Serve warm with chips, bread chunks or crackers.
Notes:
1. If you can't find the garlic cheese, substitute a 2nd sharp cheese and add a little garlic salt in place of the regular salt.
2. This is really lovely in a bread bowl.
For more recipes and great cooking stuff, check out the Weekend Cooking posts at Beth Fish Reads
...may there be mercy in the breaking of bread at your table...
Wednesday, August 11, 2010
Sunday, August 08, 2010
savory sundays
Mama makes all her own salad dressings. She hates to spend extra money on something so simple. She doesn't like all the foo-foo dressings, just give her the old standbys. Since it's summer and salads are on most folks menus, here are a couple of her favorites. Just mix everything in a bowl for either recipe and refrigerate for about 2 hours prior to eating. Enjoy!
Catalina Dressing:
2/3 cup ketchup
1/2 cup sugar, or more (to your taste)
2/3 cup vegetable oil
1/2 cup red wine vinegar
sprinkle of salt
1-2 cloves garlic - crushed
Ranch Dressing:
1 cup Best Foods mayonnaise
1 cup buttermilk
2 Tbsp green onion
1/4 tsp onion powder
2 tsp minced parsley
1/4 tsp garlic powder or 1 clove minced garlic
1/8 tsp cayenne
1/4 tsp salt
black pepper
...may there be mercy in the breaking of bread at your table.
Catalina Dressing:
2/3 cup ketchup
1/2 cup sugar, or more (to your taste)
2/3 cup vegetable oil
1/2 cup red wine vinegar
sprinkle of salt
1-2 cloves garlic - crushed
Ranch Dressing:
1 cup Best Foods mayonnaise
1 cup buttermilk
2 Tbsp green onion
1/4 tsp onion powder
2 tsp minced parsley
1/4 tsp garlic powder or 1 clove minced garlic
1/8 tsp cayenne
1/4 tsp salt
black pepper
...may there be mercy in the breaking of bread at your table.
Wednesday, August 04, 2010
Sunday, August 01, 2010
savory sundays
We are away at a photography class this weekend, so this edition of savory sundays is going to be delayed - probably for a week. If we get home and unpacked early enough, I might get back here with something yummy to share.
...may there be mercy in our travels and in the breaking of bread at your table.
...may there be mercy in our travels and in the breaking of bread at your table.
Wednesday, July 28, 2010
wordless wednesday
broken shell
Click on the photo to view full size.
For more Wordless Wednesday, click here.
Sunday, July 25, 2010
savory sundays
One of the things I loved best growing up - Mama's Lemon Cream Pie. It's got just the right sweet/slightly tart flavor mix going on.
Most folks would call this one a Lemon Meringue, but Mama never has. A couple months ago, I finally asked her why. Apparently she's talking about the filling, not the topping. Yep, she's right, this is definitely a Lemon Cream Pie. Enjoy!
Most folks would call this one a Lemon Meringue, but Mama never has. A couple months ago, I finally asked her why. Apparently she's talking about the filling, not the topping. Yep, she's right, this is definitely a Lemon Cream Pie. Enjoy!
Mama’s Lemon Cream Pie
Ingredients:
1 cup sugar
1/3 cup flour
1/4 tsp salt
1.5 cups milk
2 eggs separated (yolks will be used first, whites later)
1/3 cup lemon juice
1 tsp grated lemon rind
1 tblsp butter
baked 8 inch pie shell
1/4 cup sugar
Directions:
Mix 1 cup sugar with flour and salt in saucepan.
Stir in milk gradulally until smooth.
Cook slowly over direct heat, stirring constantly until mixture boils and thickens.
Slowly stir a little of the hot mixture into beaten egg yolks and return yolks to pan.
Cook 2 minutes longer, stirring constantly.
Remove from heat and stir inlemon juice and ring, gradually, in small portions, mixing well after each addition.
Stir in butter.
Pour into cooled pie shell, then cool.
After cooled:
Beat egg whites until stiff and then gradually beat in the 1/4 cup sugar.
Beat until thick and smooth.
Pile lightly and quickly over pie, being sure to touch the edge of the crust all around.
Bake in a 350 degree oven for 12-15 minutes - until golden brown
Cool on a cake rack before serving
Notes:
Mama makes 4 of these at a time so she doesn't have to do it 2 days in a row because we always want another piece of this pie for breakfast the next day. Also, Mama never keeps this one in the fridge. She doesn’t like the little drops of condensation that form on the top of the meringue. Neither do I. Use your own judgment... I take no responsibility for your food handling skills!
For more recipes and great cooking stuff, check out the Weekend Cooking posts at Beth Fish Reads.
Wednesday, July 21, 2010
Sunday, July 18, 2010
savory sundays
During the summertime, I still love a good chocolate dessert, but don't want to heat up my house by baking... and I really don't like cake. Mama's recipe for these cookies is the best solution. Fast, easy, inexpensive, comfort food and yummy - not to mention no baking!
When I was a little girl, Mama used to make these cookies while I was getting ready for school. They are so fast and easy that she could put them in our lunches for that same day. She always says that these cookies are much more like a candy. The recipe is written out exactly as she said it... and when I read it, I can hear her voice describing the process. It makes me smile. Enjoy!
Top of the Stove Cookies
When I was a little girl, Mama used to make these cookies while I was getting ready for school. They are so fast and easy that she could put them in our lunches for that same day. She always says that these cookies are much more like a candy. The recipe is written out exactly as she said it... and when I read it, I can hear her voice describing the process. It makes me smile. Enjoy!
Top of the Stove Cookies
2 cups sugar
1/4 cup cocoa
1 cube butter
half cup milk
salt
- mix in a big heavy sauce pan or stock pot, making sure your pot is big enough to add lots of oatmeal later
- bring to rolling boil - must be rolling boil
- boil for 1 minute - do not stir at this time!
take off stove and add:
- 1/2 cup pbutter
- 1 teaspoon vanilla
- 3 cups quick cooking oatmeal
plop onto foil quickly using double spoons
Notes:
if still little shiny, it's just right.
if you double the recipe, cook about 15 - 30 seconds extra
For more recipes and great cooking stuff, check out the Weekend Cooking posts at Beth Fish Reads. Pretty cool stuff there!
...may there be mercy at the breaking of bread at your table...
Wednesday, July 14, 2010
Monday, July 12, 2010
quilt therapy
Some days I just need to quilt. Really. Need. To. Quilt.
It's great therapy for me. Time spent thinking about the person - known or unknown - who will be the recipient of the quilt I'm making. Prayer time. Time to sing to whatever music is playing. Time to listen to an audio book.
Sometimes it's just time for me, doing something I totally enjoy, not taking care of anyone else.
I got a little of this time today. Not as much as I wanted, but it was really good for me. In the process, I realized that it's been almost 3 months since I've had time to quilt. Far too long! That will change.
...may there be mercy in creative therapy.
It's great therapy for me. Time spent thinking about the person - known or unknown - who will be the recipient of the quilt I'm making. Prayer time. Time to sing to whatever music is playing. Time to listen to an audio book.
Sometimes it's just time for me, doing something I totally enjoy, not taking care of anyone else.
I got a little of this time today. Not as much as I wanted, but it was really good for me. In the process, I realized that it's been almost 3 months since I've had time to quilt. Far too long! That will change.
...may there be mercy in creative therapy.
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