Sunday, September 16, 2018

Another Michigan Tech Wives Cookbook!



YES!  There is another Michigan Tech Wives Cookbook.....and I managed to scan it in.   I have been on the lookout for anything related to the MTU Wives Club, and awhile ago, I found this recipes for Michigan Tech Wives Brownies on the internet.   The recipe wasn't in the Michigan Tech Wives Cookbook I knew about, but then I found it at the MTU Alumni House.  The 2nd one was called Sweet Stuff so I made a copy of it so anyone can check out the recipes.   The brownie recipe is in there...it's called "Creamy Brownies".  Check it out! 

Sunday, August 26, 2018

Salsa 2018



A review of my blog indicates I've been canning salsa for at least 12 years.   I started my blog in 2006, and I have a post about salsa making that year, but I know I was doing it long before I was blogging.    I had ordered a booklet from the University of New Mexico Cooperative Extension Service about canning salsa the first summer I lived here, which was 1992.  I've tried several different recipes over the years until I settled on Salsa #5, which is the best canned salsa I have ever tasted.    I came upon that recipe in 2010.   Looking back, I bought a half bushel of tomatoes from Ann Ruhlig in 2010 for $12.   I just spent $20 to buy that amount from Goetz Farm, which has been my tomato supplier since Ann doesn't do it anymore.  In 2013 I made 24 pints of salsa from a half bushel of tomatoes....in 2015 33 pints from a half bushel....same in 2016.   I didn't can salsa last year, I'm not sure why.  I must have forgot.   But it has been a long winter without any; I've had to buy store bought salsa, which pales in comparison to mine. 

This year, it looks like I got 31 pints out of a half bushel.   It was a 2 day affair; my friends Patty and Ellen helped me with the tomatoes yesterday.  I sliced the peppers and onions in the food processor.   I started canning when I got home from church and the grocery store about 1:30 and I just finished.    Note to self: never plan anything exotic for dinner on a canning day.   I was going to make a special Sunday dinner but I have no energy left for it.   Oh well.....Jane is too busy to come over for dinner and Eddie and his girlfriend are home for a few days but they are out and about so it looks like sausage on the grill and potato salad for us.   Time to kick back and take it easy! 

Sunday, August 19, 2018

Cudighi and Kale Soup



Another wonderful week in the Copper Country is coming to an end for us.   I love it here so much!  I can't wait to live here year round.    I just have one more day and then I am headed downstate.   I will be making lots of raspberry jam tomorrow.   Our property is abundant with both red and golden raspberries.    This will make some great holiday gifts!  Meanwhile, I've got to make sure we don't leave too much food lurking around.   Looking in the lakehouse refrigerator, I noticed some kale I bought at the Houghton Farmer's Market earlier in the week that I knew I better make into something.    I also had some cudighi sausage in the freezer, which is an upper peninsula specialty.   You can make your own by following my recipe here.   It's a mildly spiced Italian sausage....with plenty of "warm" spices like cloves, cinnamon and allspice.   We've been eating lots of great food this week but I just wanted something light for dinner.   Time for kale and sausage soup!  I also spied some cherry tomatoes that needed to be used up.   Great for a garnish.  I also threw in some oyster mushrooms my son foraged in the woods.   These aren't necessary, but if life gives you mushrooms, make soup with them. 

Cudighi and Kale Soup

1 lb. cudighi (or bulk Italian sausage_
1 onion, chopped fine
4 small potatoes, diced
32 oz.  box chicken broth
15 oz.  can Great Northern beans, drained
1 bunch kale, sliced thin
4 cloves garlic, minced
1 t. (or more) hot pepper flakes
salt and pepper to taste
quartered cherry tomatoes, for garnish

In a dutch oven, brown sausage and onion until sausage is cooked through and onion is translucent.    Add potatoes and broth and cover, cook until potatoes are soft, about 15 minutes.   Add beans, kale garlic and hot pepper, and cook about 10 minutes longer.  Add salt and pepper to taste, and ladle into soup bowls.   Garnish with cherry tomatoes.


I can already see the leaves are changing here and I know by the time I return in mid September, we will be coming upon even more fall color.    I will be working that week, and will not have time to relax and enjoy this place as much as I would like.   I am hoping we can spend Christmas here....it will depend on the kids schedules I guess.    Sure love it here!