tag:blogger.com,1999:blog-210229312024-03-07T02:55:29.210-05:00Mother's KitchenMy ode to home economicsCynthiahttp://www.blogger.com/profile/13307035157000793203noreply@blogger.comBlogger652125tag:blogger.com,1999:blog-21022931.post-50169791869013925392024-03-05T08:41:00.001-05:002024-03-05T08:41:12.574-05:00Adventures in Sourdough Bread Making<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3AN0abq87EIbx_3T7xfRmV8N1E6ToWq8q0CXIeGFmuH0dkxXD_n1qWVMggUoRPYmfvCr3mNCvb9pJ8nL-LV-YJRMCszavNe70zWIRha2NRyT_fOQaAjt8BdTve-e5FUyqtphdJ6E3nEjPPzOI3xIrfLNSuS1vAlcZ8PKodw4QY3rvGQOf43EbDw/s4032/IMG_9623.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3AN0abq87EIbx_3T7xfRmV8N1E6ToWq8q0CXIeGFmuH0dkxXD_n1qWVMggUoRPYmfvCr3mNCvb9pJ8nL-LV-YJRMCszavNe70zWIRha2NRyT_fOQaAjt8BdTve-e5FUyqtphdJ6E3nEjPPzOI3xIrfLNSuS1vAlcZ8PKodw4QY3rvGQOf43EbDw/s400/IMG_9623.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3AN0abq87EIbx_3T7xfRmV8N1E6ToWq8q0CXIeGFmuH0dkxXD_n1qWVMggUoRPYmfvCr3mNCvb9pJ8nL-LV-YJRMCszavNe70zWIRha2NRyT_fOQaAjt8BdTve-e5FUyqtphdJ6E3nEjPPzOI3xIrfLNSuS1vAlcZ8PKodw4QY3rvGQOf43EbDw/s4032/IMG_9623.jpg" style="display: block; padding: 1em 0px; text-align: center;"><br /></a>I haven't made sourdough since the pandemic, and even back then, I wasn't particularly good at it. My friend Alex is a master and he wanted me to test out his sourdough starter method, but I killed my starter after about a month of trying. So, I just started another one <a href="https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/" target="_blank">in the typical fashion</a>, where you use water and flour and then throw half of it away everyday and feed it more. I started it with whole wheat flour and then fed it AP flour. I kept it warm by using a smaller version of one of the <a href="https://momskitchenvintage.etsy.com/listing/633783665" target="_blank">cherry pit pads I sell in my etsy shop</a> by heating it up for 2 minutes in the microwave and tucking it around a <a href="https://amzn.to/3V13Cov">weck jar</a> covered loosely in saran wrap that I set in a bowl in my pantry. I also stirred it up at each feeding with a fork just to make sure it got a lot of air. I think what killed my last starter was that it wasn't warm enough and didn't get enough air. It took about 2 weeks to get a starter that was ready to bake. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">I think too much attention was made about precise weighing of ingredients when making starter. After I weighed things, I just used measuring cups after that first time. In my opinion, the flour and water weight isn't going to change that much day to day. Besides, I feed my starter every morning when I wake up, pre coffee. I don't need any added complications. I have always wanted a bread lame and a dough whisk, so I decided to get myself this <a href="https://amzn.to/49VPukM" target="_blank">sourdough baking set </a>for my birthday present to myself this year. I needed the bannetons, so it was a good deal. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">I followed Alex's excellent bread recipe using my starter. The beauty of this recipe is that it doesn't make too much bread. Here is how I make it - note I use King Arthur flour and Redmond sea salt. KAF is high in protein and makes an excellent loaf. You can make it with AP flour as well. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Sourdough Bread</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">60g starter</div><div class="separator" style="clear: both;">180g water</div><div class="separator" style="clear: both;">240g bread flour</div><div class="separator" style="clear: both;">30g whole wheat flour</div><div class="separator" style="clear: both;">6g sea salt</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Make a note of the time when you start. Mix all but the salt. Cover with saran wrap and allow to rest for 30 minutes. Just a shaggy mass of unprocessed dough. After 30 minutes, add the salt and mix it in by folding the dough over itself repeatedly until the salt is well-incorporated. Cover again and let rest for 30 minutes. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Now, for the next 2-3 hours or so, you've got to stretch and fold your dough. It's how sourdough bread is kneaded. I recommend <a href="https://www.youtube.com/watch?v=mwtTZK7_t08" target="_blank">this video</a> to show you how to do it. Some days, my dough is stiffer than this. “Stretch and fold” is the way we build up the gluten structure. At this point, the dough has been in process for about 3-4 hours. You can really take your time with developing the dough’s structure. Just keep track of your starting time. So keep in mind, you are stuck at the house during this time. Plan your dough accordingly. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Next, it's time for what they call bulk fermentation. Let it rise at room temp for about 5 hours. Your total time since mixing the dough should be 8-9 hours at this point. The dough should be puffy and airy. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">The dough is now ready to shape. I make both round and oval shapes. Watch these videos to see how to do it - <a href="https://www.youtube.com/watch?v=7suBiDyRzYs">round</a> and <a href="https://youtu.be/fFXp-StcueY" target="_blank">oval</a>, or boule and batard, if you want to get all fancy French like. Place the shaped dough in a banneton and let it proof at room temp for an hour or two before baking. I prefer to let the dough cold-proof in the fridge for 12-48 hours. Longer sour flavor. When you’re ready to bake, take the dough out of the fridge for an hour for maximum oven-spring. That way, I can bake it whenever I want. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">I take the dough out and set it on the counter and then place your empty Dutch oven in a cold oven and heat to 450° for 1 hour. I put my pizza stone on a rack under it to make sure the bottom doesn't burn. </div><div class="separator" style="clear: both;">Upend the dough into a piece of parchment paper, carefully score the top with your lame, and place it in the Dutch oven, cover, then bake for 25 minutes. I have this <a href="https://amzn.to/4c3iCIQ" target="_blank">7 qt. Martha Stewart one </a>that works for both the boule and batard shapes of this size </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Remove the lid of the Dutch oven and control bake until your crust is a deep golden brown. For my oven,. it's usually another 10 minutes. Allow to cool fully before slicing. 2 hours is best</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbrgSBi-4p-SRd3bu6W-XJZ_FejQGw_0LFMbFuqCAxoZPKF5YZ9Ya_G100QlofjhXYv9MLQ4f1kP_9r6muXQyLtDScck5yLwhIPMcJO10wx3qVwGVS9L1n2Etc4cdTifxC9yCEHMpWLs87qefvu1FDpdU03IjkwLJbV1tq-GQhG-alp6nTcCLWcw/s4032/IMG_9621.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbrgSBi-4p-SRd3bu6W-XJZ_FejQGw_0LFMbFuqCAxoZPKF5YZ9Ya_G100QlofjhXYv9MLQ4f1kP_9r6muXQyLtDScck5yLwhIPMcJO10wx3qVwGVS9L1n2Etc4cdTifxC9yCEHMpWLs87qefvu1FDpdU03IjkwLJbV1tq-GQhG-alp6nTcCLWcw/s320/IMG_9621.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both;"><br /></div></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">This is enough bread for Andy and me for a couple days. It's so much better than any bread I can buy up here. There's one family that sells sourdough bread in the summer at Calumet Farmer's Market, and they sell out pretty much immediately. I have this fantasy that maybe this summer, I will have a little farm stand in the driveway, selling bread and pie to the local tourists camping at McLain or looking for agates at Calumet Waterworks. </div><div class="separator" style="clear: both;"><br /></div>Cynthiahttp://www.blogger.com/profile/13307035157000793203noreply@blogger.com0tag:blogger.com,1999:blog-21022931.post-18523432829557574262024-01-25T09:23:00.004-05:002024-01-25T09:23:31.803-05:00Six Inch Cakes<p> <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/AVvXsEghHeuPJrWaQnh8azJejnl0gsh23vZyTN6zKP9qMP_kg-FKShOMH5mYgcShQHhnnWBMj4pTYIt5cqwznGXxLWtsFJkLPxZy_JdNjv4uvbVL2hLnm6y5q2-8RbeqaX7OiIK3epE2-ZQI09lCXbsR9coy5sAhCicbLF6M9JDFX2Yif_JsXQGYkCneIQ/s4032/IMG_9433.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghHeuPJrWaQnh8azJejnl0gsh23vZyTN6zKP9qMP_kg-FKShOMH5mYgcShQHhnnWBMj4pTYIt5cqwznGXxLWtsFJkLPxZy_JdNjv4uvbVL2hLnm6y5q2-8RbeqaX7OiIK3epE2-ZQI09lCXbsR9coy5sAhCicbLF6M9JDFX2Yif_JsXQGYkCneIQ/s320/IMG_9433.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">my hubby's 58th birthday cake</td></tr></tbody></table><br /></p><p>Since I am going to become a grandma this year, I figure I need to level up my cake making game. It's just that unless you are serving 12 people, a layer cake is just way too much for us. After reading a blog post on <a href="https://sallysbakingaddiction.com/6-inch-cake-recipes/" target="_blank">Sally's Baking Addiction about making 6" cakes</a>, I determined this might be the solution to the problem. </p><p>I needed to invest in a trio of 6" baking pans, so I followed Sally's suggestion of the <a href="https://amzn.to/3StPX7V" target="_blank">Fat Daddio brand</a>, and I tried to buy them locally at Swift's Hardware, which has an excellent cooking section, but they only had 1 pan in stock, and I needed 3. So, Amazon to the rescue! Sally's tip is that any recipe that is scaled for 12-14 cupcakes will work for 3 6" cake layers, so I opted for her <a href="https://sallysbakingaddiction.com/super-moist-chocolate-cupcakes/" target="_blank">chocolate cupcake recipe</a>, except I didn't use natural cocoa, I used the cocoa powder I had. I was halfway through the dry ingredients when I discovered I was out of baking soda! I had forgotten when I cleaned out my pantry, I threw away the ancient box I had here which I think was here from when my son was still in college, (he graduated in 2019) but forgot to restock. Off to the store I went! I prepared the pans by cutting out parchment circles for the bottoms of the pans, and then I used <a href="https://amzn.to/494Xbo9" target="_blank">Bake Klean ZT spray</a> to coat the pans and then the parchment after it was placed. It worked very well, the cakes were easy to get out of the pans. </p><p>I knew I wanted to make ermine frosting, which is a super light buttercream that isn't too sweet. I had made it before using a different recipe, probably the NYT one, but this time, I opted for <a href="https://www.seriouseats.com/flour-frosting-recipe" target="_blank">Stella Park's version</a>. It is different as she has you add the sugar to the cooked milk and flour mixture, and I also like how she has troubleshooting tips, which I needed to use. My butter was not at room temperature, so the frosting wouldn't whip right. I followed her tip to set the mixing bowl over some hot water and that fixed it fine. I like her approach that it's not a "fail" if this happens. She says, "However precise a recipe may be in terms of target temperatures (for both the ingredients and the finished product), the ideal working temperature of a buttercream can vary from batch to batch, depending on environmental conditions and the time of year, as well as variations in equipment and ingredients. So, rather than rely on a thermometer alone, evaluate the texture and consistency of the frosting. If it's heavy and dense, if it has a greasy texture, or if it seems curdled, it will need to be warmed and re-whipped. If it's too soft or loose to hang from a spoon without dropping, it will need to be cooled and re-whipped. These are routine adjustments, not a sign of failure." </p><p>I love Stella's great cookbook <a href="However precise a recipe may be in terms of target temperatures (for both the ingredients and the finished product), the ideal working temperature of a buttercream can vary from batch to batch, depending on environmental conditions and the time of year, as well as variations in equipment and ingredients. So, rather than rely on a thermometer alone, evaluate the texture and consistency of the frosting. If it's heavy and dense, if it has a greasy texture, or if it seems curdled, it will need to be warmed and re-whipped. If it's too soft or loose to hang from a spoon without dropping, it will need to be cooled and re-whipped. These are routine adjustments, not a sign of failure. (For more specifics, check out my buttercream troubleshooting guide—though it was originally designed with Swiss buttercream in mind, these methods will work for any buttercream.)" target="_blank">BraveTart: Iconic American Desserts</a> that she wrote with Kenji Lopez-Alt. I need to make some recipes from that book - I bought it back in 2017 when I was doing a lot of work in Kentucky and she used to work at many Lexington area restaurants early in her career. One I really love is the Wallace Station. It's way out in the bluegrass horse country of Versailles (in KY, you pronounce that Ver-SELLS). Their pimento cheese is tres bien! I moved that cookbook from our old house in Ann Arbor to our rental house to our lake house. It survived my great cookbook purge. But I have yet to make anything from it, or the other sweets cookbook I have that survived the move north, the <a href="https://amzn.to/3OgHQZK" target="_blank">Zingerman's Bakehouse Cookbook</a>. I am going to have to dust these off if I am going to be the grandma that always has baked goods on hand. </p><p>I wasn't sure how much frosting I was going to need, and I had this grand plan of making a <a href="https://motherskitchen.blogspot.com/2014/04/hummiingbird-rose-cake.html" target="_blank">rose cake</a> piping on the sides with sprinkles on top. Alas, one batch of Stella's ermine was not enough, so I made another and that wasn't enough to do all the roses I wanted so I just did some on the top. Next time, I'd recommend tripling this recipe to make enough frosting for rose cake decor on a 6" cake. Sally recommends you need 2.5 - 3 cups frosting for a 6 inch cake. Stella's ermine recipe makes 2 cups. The roses use a lot of frosting, so I'd triple it next time. </p><p>I am looking forward to making more cakes this year. Stay tuned! </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Cynthiahttp://www.blogger.com/profile/13307035157000793203noreply@blogger.com0tag:blogger.com,1999:blog-21022931.post-6003009989917980922024-01-07T11:37:00.003-05:002024-01-07T11:37:55.009-05:00New Year, New Baby<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOnsW_VyJ8Z6jaLVD5MbG186sytQq1TNjprVrW6OBb2A_CM4x_DsO8yHPD0Xbf0jgQD1pZAfpZeIXzgm6g45oMpx9wWzyZc4bradvzp-zTvRyRcya5RMQ1SBPKoGsMpRRHGRQVsJ87MoODbuUZ2211TeiFVHUziKGYE3qczpJSU_IROCKSFEWkfQ/s905/mini%20cheeseball.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="905" data-original-width="862" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOnsW_VyJ8Z6jaLVD5MbG186sytQq1TNjprVrW6OBb2A_CM4x_DsO8yHPD0Xbf0jgQD1pZAfpZeIXzgm6g45oMpx9wWzyZc4bradvzp-zTvRyRcya5RMQ1SBPKoGsMpRRHGRQVsJ87MoODbuUZ2211TeiFVHUziKGYE3qczpJSU_IROCKSFEWkfQ/s320/mini%20cheeseball.jpg" width="305" /></a></div><br /><p></p><p>We had a baby shower for my daughter in law Olivia yesterday. My first grandbaby! The food was delicious, many of the ladies brought yummy food to pass. I made some mini cheese balls (shown above) from <a href="https://motherskitchen.blogspot.com/2012/11/dexter-drama-club-cheeseball.html" target="_blank">my favorite cheeseball recipe</a> formed in half inch balls that I rolled in ground pecans. This is so much more convenient than a whole cheeseball for a large crowd. I made a great recipe for <a href="https://www.thekitchn.com/pinwheel-recipe-tortilla-recipe-23245835?epik=dj0yJnU9UUJPaEdjT0JzUXRBdlU2S2JCYVUxSWVoZ3VnbE0wLVkmcD0wJm49VGR4SW5hbW5scWpEcGpOSTdkSjdBdyZ0PUFBQUFBR1dhdDhR&fbclid=IwAR0Cbqq-zEwQQe9crkKxODXg1S15_usBcekODNZRARHZ6mblwoMfj0viHoE" target="_blank">Mediterranean Turkey Pinwheels </a>I found on the interwebs that was delicious and easy. I made them a day ahead and wrapped them in waxed paper tightly. I cut them with a serrated knife and secured them with a toothpick. I also made an old favorite appetizer recipe for mini pasties that my friend Leah reminded me about. Years ago, I clipped this recipe out of the late great Ann Arbor News Food section, but I misplaced it. She shared it in <a href="https://www.facebook.com/groups/momskitch" target="_blank">our fb group</a>. I tweaked it a little to match our tastebuds, but it was just as good as I remembered. </p><p>Little Pasties</p><p>Dough</p><div style="text-align: left;">1 cup butter<br />8 oz cream cheese<br />¼ cup evaporated milk<br />2 ½ cups flour<br />1 t salt</div><p>In a stand mixer, cream butter and cream cheese and beat in milk. Add flour and salt. Chill dough well.</p><p>Filling</p><div style="text-align: left;">2 lbs ground beef<br />1 large onion, diced very fine</div><div style="text-align: left;">2 t thyme</div><div style="text-align: left;">2 T Tabasco sauce<br />3 slices bread</div><div style="text-align: left;">1/4 c. evaporated milk</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Egg wash</div><div style="text-align: left;">1 egg</div><div style="text-align: left;">1 t. water. </div><div style="text-align: left;"><br /></div><p>Brown meat and onion, breaking meat into small crumbles and drain excess fat. Soak bread slices in milk, gently squeeze out excess water and then add to meat. Add thyme and Tabasco. Mix well (best to use a potato masher to blend in the bread into the meat). Set aside to cool.</p><p>Roll out dough to 1/8” thick and cut out 2” or 2 ½” circles using a biscuit cutter. Mix 1 egg with 1 t water and use wash on edge of dough circles, add meat mixture and use a fork to seal edges. Brush finished pasty with egg wash.</p><p>Freeze uncooked. Bake at 400F for 20 minutes or until golden brown.</p><p>It was a delicious spread! I am looking forward to more cooking in the New Year!</p>Cynthiahttp://www.blogger.com/profile/13307035157000793203noreply@blogger.com0tag:blogger.com,1999:blog-21022931.post-53566143359885253882023-10-15T16:51:00.000-04:002023-10-15T16:51:03.610-04:00Monster Cookies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1jFEk4kfGiQ52ais60MD70tCznaHcEgkzQ1aSwukXwjfE5vNB6Bg1K5ohOct3yKgKFcsfW_TrkZW3ljaHUkfrxqR-Sgpt4HYbLhAWUGhyphenhyphen1qpdh-Qu5HGI1TJAWsRUCE27jyHDaJenbbzZtLvhvPcGIcqDwISQfG7NzYZ1luk4hufYV9EUdSsA0g/s3011/IMG-8920.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3011" data-original-width="2675" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1jFEk4kfGiQ52ais60MD70tCznaHcEgkzQ1aSwukXwjfE5vNB6Bg1K5ohOct3yKgKFcsfW_TrkZW3ljaHUkfrxqR-Sgpt4HYbLhAWUGhyphenhyphen1qpdh-Qu5HGI1TJAWsRUCE27jyHDaJenbbzZtLvhvPcGIcqDwISQfG7NzYZ1luk4hufYV9EUdSsA0g/s320/IMG-8920.jpg" width="284" /></a></div><br /><p></p><p><br /></p><p>I know, they don't look like much. But a couple years ago, I won a gift basket in a raffle and it included something called "Monster Cookies" and they were so delicious, I had to figure out how to make them. At the time, I was regularly baking for an assortment of carpenters, plumbers and electricians that were working on my house, so I was always looking for something new to try. I made a batch of these and presented them to the 2 young electricians that were installing the ceiling fan in my craft room. One of them said "I can't have them, I'm gluten free!" and I was thrilled to tell him that these cookies are, indeed, gluten free. Not that they are healthy, or anything. </p><p><br /></p><p>Monster Cookies </p><div style="text-align: left;">1/2 c butter, softened to room temperature<br />1 1/2 c creamy peanut butter<br />1 c brown sugar<br />3/4 c granulated sugar<br />1 t honey<br />1 t vanilla<br />2 t baking soda<br />1 t salt<br />3 eggs<br />1 c mini M&M's<br />1 c semi sweet chocolate chips<br />4 1/2 c old fashioned oats</div><p>Preheat oven to 350 degrees. Cream butter, peanut butter, sugars, corn syrup, vanilla, soda, and salt in a large mixing bowl till very creamy, 2-3 minutes. Add the eggs and mix well.</p><p>Stir in M&M's, chocolate chips, and oats till well combined. (Dough will be fairly sticky.) Form tablespoons of dough into balls and place them onto silicone lined or greased cookie sheets. Flatten cookie dough balls with the palm of your hand.</p><p>Bake at 350° for 9-10 minutes.</p><p><br /></p>Cynthiahttp://www.blogger.com/profile/13307035157000793203noreply@blogger.com0tag:blogger.com,1999:blog-21022931.post-57678454440544138272023-09-05T19:25:00.002-04:002023-09-05T19:25:25.149-04:00Sweet Corn Memories<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobh9lZrag7okz8bL-cMBs2P495rQwBLqtXrHIC6JaXLKVM1hEexPafn_6loXwD4Y27P-aZfMZoKeA7gxfr6sMeNLfjNZW3RsdIJAkpkb52T_OOO9i827Ercm0sVukTfpK_1sCB_hP_1t6M_7dJz_mUbsvQnSnzhlrE4gMKxTAIWxtcL9fsk1tYQ/s4032/IMG-8667.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobh9lZrag7okz8bL-cMBs2P495rQwBLqtXrHIC6JaXLKVM1hEexPafn_6loXwD4Y27P-aZfMZoKeA7gxfr6sMeNLfjNZW3RsdIJAkpkb52T_OOO9i827Ercm0sVukTfpK_1sCB_hP_1t6M_7dJz_mUbsvQnSnzhlrE4gMKxTAIWxtcL9fsk1tYQ/s320/IMG-8667.jpg" width="320" /></a></div><br /> <p></p><p>Since I have moved to the Keweenaw, I have really missed some great produce you just can't get up here. For example, there really isn't local cantaloupe and watermelon. I had to buy canning peaches when I was downstate in Traverse City last weekend. And the sweet corn at the farmer's market has been a big disappointment. I did find some great sweet corn for sale at the gas station at the Indian reservation in Baraga from Johnson Farms. I bought a dozen ears and we ate some, and I made <a href="http://motherskitchen.blogspot.com/2010/09/corn-relish.html" target="_blank">corn relish</a> with the rest. </p><p>It was 92 degrees today, and too hot to can anything, but I needed to get it done so I got going. First, I made some hot pepper jelly with the bumper crop of peppers I have growing in my <a href="https://amzn.to/461eG7m" target="_blank">Earthbox</a> which I have had for about 20 years. I grow tomatoes and peppers in them, and they work great! Then I set about to make the corn. Whenever I shuck corn, it takes me back to the St. Sylvester's Usher's Club picnic when I was a kid. My dad was president of the Ushers Club, and we'd head out early to the K of C picnic grounds early in the morning to help get ready for it. I can remember thinking it was so far away and up north, but it was actually only on 21 Mile. Back then, Shelby Twp. was considered "the sticks". We'd go up early and Mr. Jakubowski used to make up a bunch of bacon and scrambled eggs for us to eat and a big pot of coffee. We kids would be put to work shucking corn for the corn roast. </p><p>When the picnic started, they'd roll out the barrel and the bar would be open. To eat, we'd have hot dogs, corn, and a grilled sausage that was called "Polacki" that was a cross between kielbasa and a hot dog and was served with kraut and onion and mustard. I remember thinking Polacki was a funny name because it sounded like "Pollack" which was a derogatory name people called us Polish people in Warren. There was always a Moon Walk that we kids could jump in all day long, plus contests like the 3 legged race and and a sack race, plus there was a treasure hunt where tons of pennies were buried in sawdust. The picnic lasted well into the night, when the "Wheelbarrow of Cheer" raffle winner was announced. I don't think I've ever seen a Wheelbarrow of Cheer since I left Warren - it's a wheelbarrow full of booze. <br /></p><p>The picnic was always around the end of August, close to my mother's birthday on Aug. 26. The weather was always super hot. That made the water balloon toss a welcome respite. I can remember the scandal when a woman names Sue Earl tried to sign up to be an usher at church. The usher's club took a vote and decided against letting her do it, she could join the altar society instead. None of this women's libber stuff for St. Sylvester! Back in those days, we had a Catholic church on every corner in Warren, but that eventually dwindled. St. Sylvester merged with St. Edmund, in June 2013 on the St. Edmund site, and became St. Faustina. A good Polish saint! I wonder if they have a picnic and a wheelbarrow of cheer and some polacki? </p>Cynthiahttp://www.blogger.com/profile/13307035157000793203noreply@blogger.com0tag:blogger.com,1999:blog-21022931.post-40636561414887385922023-08-27T10:26:00.004-04:002023-08-27T10:26:53.302-04:00English Muffins <p>This year, I entered many contests at the Houghton County Fair. It was a lot of fun to do! I entered 21 things and won 7 blue ribbons: food preparation: English muffin (only entry so that was an easy win!), food preservation: Dill Pickles, Salsa and Floriculture: dahlia (only one entered), succulent, dracaena, terrarium. I had never made English muffins before, and I have to say they were kind of a pain to make, but they came out so good. I probably will make them again, so I want to remember how I did it. I found <a href="https://www.kingarthurbaking.com/recipes/english-muffins-recipe" target="_blank">a recipe on the King Arthur website</a>, but it was fraught with errors. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaC9GEDXaR7OI-3nL2LhpGgpzYs7C_tiRalSi7k01DdZ3WqKp7zn15KnC_h8I-2mISA7HSxRuAWzALp-IalSmWaIaDydowdeWNgrc-GQJGGlda0waTjcOFHCCf_ThQ2dj7m2ndS2FmIT1bzELxrcrKJ31unI4DgCsLAsRELmVuUWgsCKk-1aBffw/s3293/IMG-8594.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3023" data-original-width="3293" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaC9GEDXaR7OI-3nL2LhpGgpzYs7C_tiRalSi7k01DdZ3WqKp7zn15KnC_h8I-2mISA7HSxRuAWzALp-IalSmWaIaDydowdeWNgrc-GQJGGlda0waTjcOFHCCf_ThQ2dj7m2ndS2FmIT1bzELxrcrKJ31unI4DgCsLAsRELmVuUWgsCKk-1aBffw/s320/IMG-8594.jpg" width="320" /></a></div><br /><p></p><p>Here's how I actually made the recipe. I used the electric griddle that Jane bought me for Christmas years ago to make pancakes for all the grandchildren she thinks her brother will give us!</p><p><br /></p><p>English Muffins</p><div style="text-align: left;">1 3/4 cups (397g) milk, lukewarm<br />3 tablespoons (43g) butter, softened<br />1 1/4 to 1 1/2 teaspoons salt, to taste<br />2 tablespoons (25g) granulated sugar<br />1 large egg, lightly beaten<br />4 1/2 cups (540g) King Arthur Unbleached Bread Flour<br />2 teaspoons instant yeast<br />corn meal for sprinkling the griddle</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div>Weigh your flour; Combine all of the ingredients (except the cornmeal) in a mixing bowl of a stand mixer. Beat the dough using the flat beater paddle until it starts coming away from the sides of the bowl, and is satin-smooth and shiny; this will take about 5 minutes at medium-high speed. When you lift up the beater, the dough will be very stretchy. </div><div><br /></div><div>Scrape the dough into a rough ball, and cover the bowl. Let the dough rise until it's nice and puffy; this will take 1 to 2 hours or so. Gently deflate the dough, and divide it into 16 pieces. Shape each piece into a smooth ball, then flatten the balls until they're about 3" to 3 1/2" in diameter. Place on a cookie sheet sprinkled with corn meal. Cover both sides with corn meal. Let them rest for 20 minutes. Meanwhile, h eat electric griddle to 350F, and then sprinkle it heavily with corn meal.</div><div><br /></div><div>Cook the muffins about 5 minutes per side, until their crust is golden brown, and their interior is cooked through. When done, the center of a muffin should register about 200°F on an instant-read thermometer. </div><div><br /></div></div><div style="text-align: left;"><br /></div><p><br /></p>Cynthiahttp://www.blogger.com/profile/13307035157000793203noreply@blogger.com1tag:blogger.com,1999:blog-21022931.post-42932903119959967832023-08-20T09:46:00.006-04:002023-08-20T10:29:20.079-04:00Visiting Isle Royale<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvYczYvnQSOo0iQlnwhrStLkMI7KHJZpJekFk27-cT5ECGZAKUBcKzuHT6Xw5pHweG7QzvhI3deqgRzhuJ7rGoCP9gFjpHqS3AxnCykdC_GUb_LYr6HxZwvPjDwnGacGNrjurK6eL-nG4t_XBpuojnkn2eXY8WQ7HWd6s8TmvnO7Axq9LO73V8nA/s4032/IMG-8451.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvYczYvnQSOo0iQlnwhrStLkMI7KHJZpJekFk27-cT5ECGZAKUBcKzuHT6Xw5pHweG7QzvhI3deqgRzhuJ7rGoCP9gFjpHqS3AxnCykdC_GUb_LYr6HxZwvPjDwnGacGNrjurK6eL-nG4t_XBpuojnkn2eXY8WQ7HWd6s8TmvnO7Axq9LO73V8nA/s320/IMG-8451.jpg" width="320" /></a></div><br /><p></p><p>This past week, Andy and I finally visited Isle Royale after all these years of wanting to get there. When we were in college, we had plenty of time to do it, but no money. After we graduated, we had the funds but were short on time. Now that we are retired, we were finally able to do it!</p><p>Getting there:</p><p>Isle Royale is the least visited national park, and rightly so. It's difficult to get there! You can get there by seaplane or boat from the Keweenaw Peninsula in Michigan or Grand Marais, Minnesota. None are cheap! We took the seaplane, which is the easiest and quickest way (40 minutes) to get there, but also the most expensive. ($360 per person, round trip). You have to pay to park and the sea plane base is in Ripley. Round trip on the Isle Royale Queen and the Ranger is $120, so really there's no way to get their cheap. It takes 6 hours to get to IR from Houghton on the Ranger. I'd recommend the Queen out of Copper Harbor, it costs the same and is only 3 hours, but some call it the "barf barge". You do have to pay to park, though. On the plane, you are limited to 45 lbs of luggage, per person, and it has to be soft sided things. No metal frame backpacks, no suitcases, no coolers. Your luggage gets stowed in the boats floats. You also have to declare your weight accurately as they have to manage how much on the plane. They originally said no liquids were allowed on the plane, but when we got there, we found out we could have brought any booze <80 proof. I wish we would have brought more food and some wine! My stuff was only 18 lbs. I bought <a href="https://amzn.to/45mAhaI" target="_blank">this backpack</a> and stored all my clothes in it. I bought it because it could hold my hiking sticks, which are a must for IR. You also have to buy a park pass: the best deal was the annual pass for up to 4 people for $60. </p><p><br /></p><p>Accommodations:</p><p>We stayed at the Rock Harbor Lodge, because Andy has a CPAP and we need electricity. The other option is the housekeeping cabins. Both are extremely hard to book. The hotel needs to be booked the first business day of the calendar year for the season. I got up bright and early on Jan. 2, 2023 to book in August this year. August is the best time to go to IR because the bugs are really bad in June and July. After you get your accommodations nailed down, secure your travel because it books up fast. The housekeeping cabins are secured a year in advance and get booked up super early. I haven't been able to figure out how to book them online, <a href="https://reservations.ahlsmsworld.com/IsleRoyale/Plan-Your-Trip/Accommodation-Search/Results" target="_blank">their website</a> sucks. I think you have to call. For example, if I wanted to book next year, I'd have to call on Aug. 20 2023 to get Aug. 20, 2024. I think you'd have to do it every day to get multiple nights. I have friends that book the same weekend every year in the housekeeping cabins, and they do it while they are on the island for every day the following year. Aramark runs the hotel and the restaurant for NPS. The hotel has great views and a deck that overlooks the lake, but the walls are paper thin and you will hear everything in your neighbor's room. We somehow got put in an ADA accessible room with a double bed, so we didn't have a screen door like the other rooms, which are nice so you get a good cross breeze. The rooms do not have coffee makers or refrigerators, but you can get ice. They do not clean the rooms while you are there. Our room didn't have kleenex in the dispenser. My friends room didn't have soap! The rooms, at the minimum, are over $300 a night. I think they struggle with getting employees. Lots of international students working there, like the Chinese young lady at the camp store. She couldn't wait until September so she could get off the island. She was looking forward to visiting the US for the first time and didn't realize how remote this location is. There's also lots of older single men that I think like to work there so they can go fishing all summer. If you are interested in 70+ year old men, there's plenty! I need to tell my friend that is on the market for a new love....</p><p>A note on camping on IR: the campsites are all rustic and you need to backpack to them. Don't even think of doing this unless you are a very experienced hiker in good shape. The terrain is rough and rocky. I saw many out of shape, miserable hikers on the trails. There is no running water and you need to bring your own toilet paper to use in the outhouse. In August, campsites are all crowded. You will have people asking to share your site, especially the ones close to Rock Harbor. Bring all your food with you because the camp meals sold at the camp store are very expensive.</p><p>We had to take our meals at the restaurant, which wasn't good. Skip the more expensive upscale side and just choose the cafe. The coffee is not good, and they don't have half and half. They are serviced out of the same kitchen. Both have beer and wine, be prepared for sticker shock! That pint of Keweenaw Brewing beer you buy in Houghton for $3.50 costs $7.50 in the restaurant. The wine is $30 per bottle for the same quality as Two Buck Chuck at TJs. A woman asked me how the wine was, and I described it as "serviceable", and we both laughed. The wine and beer selection is a bit bigger at the camp store, and better priced. There are grills in the harbor, but no charcoal. So bring your own charcoal! The camp store also sells hotdogs, and brats but no buns. I did hear from the 70+ year old camp store cashier/fisherman that last year, the Queen broke down and couldn't run for the last few weeks, so they ran out of booze and it was really rough. Don't let this happen to you: Bring your own! </p><p>Weather:</p><p>We flew to IR on Monday and left on a Friday. We had windy and rainy weather on Tues/Wed/Thur and so the water taxis, tour boat and kayak/canoe/power boat rentals didn't go. There's only 2 trails that are 5 miles or less out of Rock Harbor to hike, so without the boats you are pretty limited. We hiked those trails a few times, otherwise, there's not much to do. We bought a deck of cards and played cribbage. Luckily, I had a book to read. Note that the Ranger/Queen/Seaplanes don't go if there is foul weather as well. So the good news, if you are staying in the hotel, they can sometimes extend your stay a day because if the boats don't go, guests don't arrive. However, if you aren't a hotel guest, you're stuck with camping in wind and rain. If it is really bad, NPS will find you a place to stay indoors somewhere so you don't get hypothermic, but it won't be comfortable. It was relatively warm for us, I just wore long pants and a jacket in the evenings. All the planes were canceled on Thursday morning but they caught back up by Friday when we left. </p><p>There were lots of older folk staying in the lodge with absolutely nothing to do. There really aren't any easy hikes for seniors unsteady on their feet or families with young children. There's no place to swim. There were surprisingly few programs - I was expecting a lot more. There's no TV, and very, very limited internet only available to hotel guests and no streaming or downloading files or anything. Next time I go, it will be 3 days max. That way, if the weather is bad, it's not a complete loss. We were hoping to do a lot more hiking by water taxiing to different parts of the island, but we couldn't do that this time. So we spent our days reading, playing cards and just relaxing, plus hiking and re-hiking the same two trails out of the harbor. It was nice to unplug for a while, but I am the kind of person that likes to do things on vacation. Next time, we might just bring our own sea kayaks, then we aren't at the whim of the NPS, which has to plan on the lowest common denominator. We would have had no trouble kayaking on Tuesday or Thursday. By the time our week was over, I was ready to go on Friday! </p><p>The bottom line: </p><p></p><ul style="text-align: left;"><li>Plan at least a year ahead of time</li><li>Seaplane is worth the extra money</li><li>Bring your own boat if you can: more freedom!</li><li>Bring lots as much food and <80 proof alcohol as you can. You can get ice and bring a insulated cooler bag to store stuff in. We brought sandwiches from the Keweenaw Co-op to eat on the first day and that was the best meal we had on IR</li><li>Bring a pair of sandals or crocks to wear in the evening. After hiking all day, you don't want to wear hiking boots to relax.</li><li>Bring 2 bottles of water while hiking</li><li>3 days max in case the weather is bad</li><li>Bring games and books in case weather is bad</li></ul><p></p><p><br /></p><p><br /></p><p><br /></p>Cynthiahttp://www.blogger.com/profile/13307035157000793203noreply@blogger.com1tag:blogger.com,1999:blog-21022931.post-60379440706507711922023-07-06T20:54:00.003-04:002023-07-08T18:35:05.413-04:00Jacobson's Recipes<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXji3r0nkW8YIXpcLYy4c0KoHcOIYbj5zJ_gfJHbdhld2m_gPG80aYzFLlSFOoVSy_lxTCkIdjYhinaytlyTFF9Zfe5YeDy7-HgNALDkLzhtxI2I19mC5cO3A4CjOxeeV-coUixLCb6tFTPuD6Zk3hjl_6-4UR2xhllqvCr82x0kvxqGH45-KTCA/s238/b591d2fb47b17ae98551226b1c38d9a1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="238" data-original-width="210" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXji3r0nkW8YIXpcLYy4c0KoHcOIYbj5zJ_gfJHbdhld2m_gPG80aYzFLlSFOoVSy_lxTCkIdjYhinaytlyTFF9Zfe5YeDy7-HgNALDkLzhtxI2I19mC5cO3A4CjOxeeV-coUixLCb6tFTPuD6Zk3hjl_6-4UR2xhllqvCr82x0kvxqGH45-KTCA/s1600/b591d2fb47b17ae98551226b1c38d9a1.jpg" width="210" /></a></div><div style="text-align: center;">The Dearborn Store</div><p><br /></p><p>I got a little nostalgic about Jacobson's the other day. Jacobson's was a Michigan based department store that went bankrupt in the early 2000s. When I was a new engineer at Ford and working and living in Dearborn, my hair salon was in the Dearborn store right on Michigan Ave. When we first got married, we were living there. I got my hair done there for my wedding by a very talented young man that they kept on staff there that only did wedding hair. He asked me how I wanted it done, and I admitted I had no idea. He grasped my hair in his hands and held it up and declared, "Two words. Steel Magnolias!!" and then flounced back to the stylist's break room. On that Saturday, he arrived after my own stylist set my hair and combed me out and he welded it into place with a lot of bobby pins and hairspray. I still can remember my brother saying to me, "Your hair looks great! You should wear it like this every day!" and I replied that it took 3 hours to get it this way, no thanks! I had already had my nails done there earlier in the week. It was the one and only time in my life that I have ever had my nails done. Jacobson's also had an aesthetician that put on my makeup. I had a favorite pink Clinique lipstick I had her use. Wish I could remember the name of the color! We young gals all loved Clinique in those days, circa 1992. </p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxio6_vITTnUlN-zm0AS4qhF37l0Z3sXxJb-y02VEnjEpvniv9OsHex3juGrPzRLpsqqOQUsCoKpjlE7rBHZzVzVYZLOB4Ao_dZ6oymMBAPQxV1wfnDSPDALkNCq-abkDrWXs0ysWLW_mhObPIa51boh1-WBBRwe5iN0GaYwzdT6gbp_6JqriHA/s2473/unnamed%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2144" data-original-width="2473" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxio6_vITTnUlN-zm0AS4qhF37l0Z3sXxJb-y02VEnjEpvniv9OsHex3juGrPzRLpsqqOQUsCoKpjlE7rBHZzVzVYZLOB4Ao_dZ6oymMBAPQxV1wfnDSPDALkNCq-abkDrWXs0ysWLW_mhObPIa51boh1-WBBRwe5iN0GaYwzdT6gbp_6JqriHA/s320/unnamed%20(1).jpg" width="320" /></a></div><div style="text-align: center;">Two words: Steel Magnolias</div><p></p><p>The Dearborn Jacobson's had a restaurant there called "Top of the Fountain" where ladies would lunch. Department stores often had these places where the shopping crowd could rest and take in a light lunch and tea, or perhaps a dessert. For example. check out what I wrote about the famous <a href="http://motherskitchen.blogspot.com/2015/10/hudsons-maurice-salad.html" target="_blank">Maurice Salad</a> that was served at Hudson's. West Dearborn was a very preppy, affluent area and we had all sorts of fancy shopping, including a Pendleton store and Crowley's and, of course, "Jake's", as we used to call it. </p><p>The Dearborn store closed in 1997. By that time, I had moved to Ann Arbor and we had our own Jacobson's in Briarwood Mall. Before that, I can remember the original store when it was in downtown Ann Arbor, which became eventually became Borders after they moved off State Street. Now, I think it's largely office space and restaurants. I think the A2 store folded in 2002, but before it did, I used to shop there for wedding and shower gifts because they would gift wrap them with their signature red ribbon and silver box and ship for free. So classy! When I was going to Michigan for my MBA, I can remember standing in line behind this <a href="https://michiganross.umich.edu/faculty-research/faculty/noel-tichy" target="_blank">very famous professor at the B-school</a>, and his very young looking attractive ladyfriend and/or trophy wife. It was Christmas time, and there were 3 decorated trees full of lovely ornaments for sale next to the cash register area, probably placed there to stimulate an impulse buy. The beautiful blond patted her old man on his arm and declared "Let's get this for the house!" and the cashier asked which ornament she would like, and she replied "I want all three of these trees for our foyer!". And just like that, the cashier replied, "Absolutely! What is your address? We will put this on your account". That's the kind of store Jacobson's was. Great customer service!</p><p><br /></p><p>I got a book out of the library about its history, and it included several recipes from their store restaurants, so I wanted to share them. I can remember enjoying the garden sandwich and the quiche. What was your favorite? </p><p>JACOBSON'S CASHEW CHICKEN SALAD</p><div style="text-align: left;">1 pound cooked chicken <br />1/4 cup diced celery<br />1/4 cup chopped green onion <br />2 tablespoons raisins <br />1/4 cup cashew pieces</div><p style="text-align: left;">Dressing</p><div style="text-align: left;">2 tablespoons mango chutney<br />3/4 cup mayonnaise<br />1/4 teaspoon curry powder</div><p style="text-align: left;">Combine chicken, celery, chopped green onion, raisins and cashews. Purée mango chutney and add to mayonnaise. Season with curry powder. Combine with chicken mixture and allow to cool in the refrigerator for 2 hours before serving.</p><p><br /></p><p>JACOBSON'S CHEESE SOUP</p><div style="text-align: left;"><br />1/2 cup diced carrot<br />1/2 cup diced celery<br />¼ teaspoon white pepper<br />1 stick butter<br />1/4 cup plus 1 tablespoon flour <br />6 c water<br />6 teaspoons chicken base<br />1 pound American cheese, cut in cubes<br />1/2 cup half and half, warmed<br />Cayenne pepper to taste</div><p style="text-align: left;"><br /></p><p style="text-align: left;">Sauté carrot, celery and white pepper in 1/4 stick of butter in a frying pan. Remove carrot and celery and set aside. Melt 3/4 stick of butter. Over heat, whisk flour into butter to form a roux. Set aside.</p><p>Boil water in a large stock pot. Add chicken base and sautéed vegetables. Bring to a boil; simmer for 10 minutes. Slowly add cheese cubes, whisking until melted. When cheese is melted, whisk in roux in small batches, adding slowly to avoid lumps. Allow soup to cook for 10 to 15 minutes, until thickened. Remove from heat and add heated half and half. Season with cayenne pepper, if desired. Makes about four servings.</p><p><br /></p><p><br /></p><p>JACOBSON'S MING DYNASTY CASSEROLE</p><p><br /></p><div style="text-align: left;">1 can sliced water chestnuts, chopped<br />1 can chow mein noodles<br />1 can cream of mushroom soup</div><div style="text-align: left;">1 cup diced celery<br />I can chunk-style tuna, drained </div><div style="text-align: left;">1/4 pound cashew pieces<br />1/4 cup onion, minced </div><div style="text-align: left;">Pepper to taste</div><p style="text-align: left;"><br /></p><p style="text-align: left;">Mix all ingredients, holding 1/4 cup noodles for the top. Spoon into a greased casserole dish and sprinkle reserved noodles over top. Bake at 325 degrees for 40 minutes.</p><p><br /></p><p>JACOBSON'S HUNGARIAN MUSHROOM SOUP</p><div style="text-align: left;">1/4 pound butter<br />4 medium onions, sliced thinly<br />2 1/2 pounds fresh white mushrooms, cleaned and sliced</div><div style="text-align: left;">1 tablespoon dill weed <br />1 tablespoon sweet paprika<br />4 mushroom bouillon cubes<br />12 cups water<br />3/4 cup warm water </div><div style="text-align: left;">1/2 cup flour<br />1 12-ounce container sour cream, thinned with milk</div><p style="text-align: left;"><br /></p><p style="text-align: left;">Melt butter in the bottom of a large stockpot. Add onions, mushrooms, th weed and paprika. Sauté until the onions are translucent. Dissolve mushroom bullion in water and add to sautéed mixture. Bring to a boil and simmer 30 minutes. Mix warm water and flour into a thin paste. Return soup to a boil, add flour paste in a thin stream and simmer for 10 to 15 miles until thickened. Remove from heat. Temper sour cream and milk mixture by slowly adding a ladle of soup to the cream. Slowly mix sour cream into the soup and serve. Do not boil when reheating.</p><p><br /></p><p>JACOBSON'S GARDEN SANDWICH</p><p><br /></p><div style="text-align: left;">2 green onions<br />4 medium-size fresh white mushrooms, sliced<br />1 tablespoon butter<br />I small package frozen spinach, thawed and chopped <br />Lemon juice and pepper to taste<br />4 slices each medium cheddar cheese, provolone and Swiss <br />8 slices light rye bread</div><p style="text-align: left;"><br /></p><p style="text-align: left;">Lightly sauté onions and mushrooms in butter. Add thawed spinach and heat through. Season with lemon juice and pepper. Assemble sandwiches starting with provolone and cheddar cheeses. Spread a layer of spinach mixture of top of cheese and top with Swiss. Grill sandwiches as for grilled cheese or heat in sandwich press.</p><p>JACOBSON'S QUICHE LORRAINE</p><div style="text-align: left;"><br />6 large eggs<br />½ cup half and half, mixed with 1/2 cup 2 percent milk<br />1½ cup shredded cheddar cheese<br />12 cup shredded Swiss (Emmental) cheese<br />1 large pie shell<br />1/2 teaspoon dry basil<br />Paprika<br />Nutmeg</div><p style="text-align: left;"><br /></p><p style="text-align: left;">Beat eggs slightly. Add half and half and milk and beat again. Place shredded cheese into pie shell. Add basil to eggs and milk and pour over cheese in the pie shell. Dust the top of the pie shell with paprika and nutmeg. Place quiche on a baking sheet lined with parchment paper. Bake at 325 degrees for 40 to 45 minutes. Quiche is done when a knife poked into the center comes out clean.Let cool for 10 minutes and cut into 8 slices.</p><p><br /></p><p>JACOBSON'S FISHERMAN'S SALAD</p><p><br /></p><p>Salad Mixture</p><p><br /></p><div style="text-align: left;">3/4 pound deli imitation crab sticks, shredded (or use cooked lump crabmeat)<br />½ cup diced celery</div><div style="text-align: left;">½ cup chopped green onion<br />2 tablespoons toasted sliced almonds </div><div style="text-align: left;">1/4 teaspoon dill weed<br /><br /></div><div style="text-align: left;">Dressing</div><div style="text-align: left;"><br />½ cup mayonnaise<br />1/4 cup grated Parmesan cheese<br />1/4 cup milk<br />1½ teaspoons minced garlic</div><div style="text-align: left;">1 teaspoon dried parsley<br />½ teaspoon fresh lemon juice</div><p style="text-align: left;"><br /></p><p style="text-align: left;">Whisk all items together and cool in refrigerator for at least 1 hour</p><p><br /></p><p>Assembly</p><div style="text-align: left;"><br />4 large leaves head lettuce, shredded into 1/4-inch shreds<br />2 vine tomatoes, quartered into wedges 2 hard-boiled eggs, quartered into wedges<br />12 pitted Kalamata olives</div><p style="text-align: left;"><br /></p><p style="text-align: left;">Combine crab sticks, celery, onion, almonds and dill weed with dressing, reserving some dressing for final presentation.</p><p><br /></p><p>Line bowls with lettuce strips. Place a scoop of seafood mixture on lettuce in each bowl.Place a tomato wedge at 12 and 6 o'clock near the rim of the bowl. Place an egg wedge at 3 and 9 o'clock near the rim of the bowl. Place 3 olives on top center of salad scoop to decorate. Serve with additional dressing on the side.</p><p><br /></p><p><br /></p>Cynthiahttp://www.blogger.com/profile/13307035157000793203noreply@blogger.com0tag:blogger.com,1999:blog-21022931.post-14877902885501185612023-07-06T10:10:00.005-04:002023-07-06T10:13:27.577-04:00Strawberry Chiffon Pie<div style="text-align: left;">As usual this time of year, I am up to my eyeballs in delicious Copper County Strawberries. I prefer to get my berries from <a href="https://www.facebook.com/craneberryfarmers/" target="_blank">Crane Berry Farm</a> in Chassell. They are the best. Jane is up visiting, and she requested a strawberry pie. I had recently checked out <a href="https://amzn.to/3pz8W5n" target="_blank">Kate Lebo's Pie School cookbook</a> from the library and came upon her recipe for strawberry chiffon pie that she said was inspired by the strawberry chiffon pie recipe in <a href="https://amzn.to/44grpCM" target="_blank">Farm Journal's Complete Pie Cookbook</a>, which is one I don't have in my arsenal of Farm Journal cookbooks. I need to write a blog post about my FJ collection. This pie came out fantastic! I decided to try <a href="https://www.bonappetit.com/story/instant-pudding-mix?fbclid=IwAR2cKTlkuTQV4KgsRsdStNUnLiYqqwOIMzKK7lCIAqn6CHso5z3oRHJPWTY" target="_blank">a new tip I read about using instant pudding to stabilize whip cream</a>, and it really works I just looked at the piece of pie I still have left that I made days ago and the cream is still perky!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I took this pie to our friends Steve and Lisa's beautiful place in Eagle River for the 4th of July, and it was a hit. We got some rain later in the day on the 4th up north, but I understand it was a big storm in Houghton/Hancock. From the looks of the water on our deck here just north of McLain, it was pretty heavy here as well. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGhaUnUcnyFjWiAsb1M2eNQXluTxi4NTwGEgonNAg9zoohCFRMvDj7eYyxgSO_cJfPDGa7xV41EI0dcgaIqpPyk7dC3HlulRaG2dBYpA1GFIrx9mpnYMaM_-mn3aH3hmBNfjp1tptNdQH9UUDtJ9eEgnv9G-WLghpUzoiFgwIjHhKXrjNaD1uO1Q/s3582/IMG-8118.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3004" data-original-width="3582" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGhaUnUcnyFjWiAsb1M2eNQXluTxi4NTwGEgonNAg9zoohCFRMvDj7eYyxgSO_cJfPDGa7xV41EI0dcgaIqpPyk7dC3HlulRaG2dBYpA1GFIrx9mpnYMaM_-mn3aH3hmBNfjp1tptNdQH9UUDtJ9eEgnv9G-WLghpUzoiFgwIjHhKXrjNaD1uO1Q/s320/IMG-8118.jpg" width="320" /></a></div><br /><p><br /></p><p>Vanilla Cookie Crumb Crust</p><div style="text-align: left;">2 c. crushed vanilla wafer crumbs<br />pinch of salt<br />6 T. butter, melted</div><p>Preheat oven to 350 F. Pulse cookies in food processor until fine - it was almost a whole box of mini Nilla wafers. In a medium bowl, melt 6 T. butter in the microwave. Add crumbs and and salt and mix with a fork to combine. Press into a 9 inch pie plate. Bake for 10 minutes until it is slightly fragrant. Allow to cool before filling </p><p>Filling</p><div style="text-align: left;">2 cups (1 pint) fresh strawberries, trimmed and quartered<br />3⁄4 cup sugar, divided<br />1 envelope unflavored gelatin<br />1⁄4 cup cold water<br />1⁄2 cup hot water<br />4 teaspoons freshly squeezed lemon juice<br />1/8 teaspoon salt<br />1⁄2 cup chilled heavy cream<br />2 egg whites</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a medium bowl, crush the strawberries with your hands or a fork. Mix the berries with 1⁄2 cup of the sugar and let them sit for 30 minutes. Pour the gelatin into a small bowl, pour the cold water over it, and stir to soften it. Then stir it into the hot water until dissolved. Add the gelatin to the crushed berries, along with the lemon juice and salt. Refrigerate the mixture. Briefly stir the mixture every 5 minutes while chilling to catch it at just the right setting stage—the mixture will lump softly when you drop it from the spoon back into the bowl. This takes about a half hour.</div><p>Beat the chilled cream on high until it forms stiff peaks. Fold the whipped cream into the strawberry mixture. Whip the egg whites with an electric beater on high until they hold soft peaks, then gradually add the remaining 1⁄4 cup sugar as you beat the whites into stiff , glossy peaks. Fold the meringue into the strawberry mixture.</p><p>Pour the filling into the crust and smooth it into a mound with a spatula or spoon. Chill until completely set, about 2 to 3 hours. </p><div>Stabilized Whipped Cream</div><div>1/2 T. instant vanilla pudding mix</div><div>1 t. powdered sugar</div><div>1/2 c. heavy cream </div><div>A pinch of kosher salt</div><div>¼ tsp. vanilla extract</div><div><br /></div><div>Whip cream with sugar and pudding mix until it forms stiff peaks. Stir in salt and vanilla. </div><div><br /></div><div><br /></div><div>To garnish the pie, I used a Wilton 2D tip and then used some sliced strawberries. </div><p>Serve chilled. Store leftovers covered in the fridge. I like to use my vintage tupperware pie carrier, mine looks like this:</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgchlBAu9-KHoo1qU2wrbBevR6XfZV5fJ4nBBXnJIh6QieSQARJyDub8FmFLahC4sFq4QNX8_--vwdpkGHkHOT-uTHFC0OcXPJwHQ6-HX7tjPY7qOvS949oxN7pVv8PjZwslySGzyUl8qCm0fmlbDl84N_4O3G0pGAymVE5JSsLTMrMm8Aasxp3Mw/s2117/il_1588xN.5055933360_72u9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2117" data-original-width="1588" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgchlBAu9-KHoo1qU2wrbBevR6XfZV5fJ4nBBXnJIh6QieSQARJyDub8FmFLahC4sFq4QNX8_--vwdpkGHkHOT-uTHFC0OcXPJwHQ6-HX7tjPY7qOvS949oxN7pVv8PjZwslySGzyUl8qCm0fmlbDl84N_4O3G0pGAymVE5JSsLTMrMm8Aasxp3Mw/s320/il_1588xN.5055933360_72u9.jpg" width="240" /></a></div><br /><p>If you want to buy one,<a href="https://www.etsy.com/listing/1501785460/tupperware-pie-carrier" target="_blank"> this seller on etsy </a>has it. It's a great way to bring pie with you to a potluck! I need to make more pies. I think this is the first one I have made this whole year. </p>Cynthiahttp://www.blogger.com/profile/13307035157000793203noreply@blogger.com0tag:blogger.com,1999:blog-21022931.post-67457166784617454352023-06-05T18:40:00.001-04:002023-06-05T18:40:34.254-04:00Rhubarb Meringue Squares<p><br /> </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIYIWuqE87oiYYH7kJ_EfYpZzvyKL87BBemNbjsLwNHAQERtdApd0ioYw1RpFa36Z3pj4NgNPUHXXUwhmdlPfLH7Eflx2mx7plyHHjxa7Y5ynOQvP_buEqjB8MOLeqX2GldfK_vPAffVLocwIImuwzaHxZJyI9ovFzxo5LucFTdyfhwqPKk7Q/s3515/IMG-7928.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3515" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIYIWuqE87oiYYH7kJ_EfYpZzvyKL87BBemNbjsLwNHAQERtdApd0ioYw1RpFa36Z3pj4NgNPUHXXUwhmdlPfLH7Eflx2mx7plyHHjxa7Y5ynOQvP_buEqjB8MOLeqX2GldfK_vPAffVLocwIImuwzaHxZJyI9ovFzxo5LucFTdyfhwqPKk7Q/s320/IMG-7928.jpg" width="320" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrdZOAFTJbaVb3LoPvGUECh3sE6Qn-8v2vpBmPrSGFb_yw-qcDFsu0G68-nvDhuJB2blAdfrsNW8FAQNBePcE0JLV6GMMjYWJw31CxiOpVld5RFiGgpFe75J_RGCnpvKnxmp-QeEtaR5VLXCFhaft-y22xoPanb-17aVNVaClfX7S_9uC5nZw/s2984/IMG-7930.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1747" data-original-width="2984" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrdZOAFTJbaVb3LoPvGUECh3sE6Qn-8v2vpBmPrSGFb_yw-qcDFsu0G68-nvDhuJB2blAdfrsNW8FAQNBePcE0JLV6GMMjYWJw31CxiOpVld5RFiGgpFe75J_RGCnpvKnxmp-QeEtaR5VLXCFhaft-y22xoPanb-17aVNVaClfX7S_9uC5nZw/s320/IMG-7930.jpg" width="320" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div>I was reading a blog I like called <a href="https://theculinarycellar.com/cuisine-magazine-may-1979/" target="_blank">The Culinary Cellar</a> and the author often posts recipes from the once wonderful, but now defunct Cuisine magazine. This one featured a recipe called "Laura's Strawberry Rhubarb Bars" and I liked the idea of meringue with rhubarb. I'm a rhubarb purist, however, and prefer to keep strawberries far away from it. We are still at least a month off from strawberry season up here, anyway. I wanted to make something from my fantastic giant rhubarb plant growing in my yard. So I decided to try my hand at making something like this with just rhubarb. </div><div><br /></div><div><br /></div><div>Rhubarb Meringue Squares</div><div><br /></div><div><div>1/2 c butter softened</div><div>1 c all-purpose flour</div><div>1 T sugar</div><div>3 eggs, separated</div><div>1 c sugar</div><div>2 T all-purpose flour</div><div>1/4 t salt</div><div>1/2 c half-and-half</div><div>2 1/2 c cut-up rhubarb</div><div>1/3 c sugar</div><div>1 t vanilla</div><div>1/4 c flaked coconut</div></div><div><br /></div><div><div><br /></div><div>Heat oven to 350°F. Mix butter, 1 cup flour and 1 tablespoon sugar. Press evenly in ungreased square pan, 8x8x2 inches. Bake 10 minutes.</div><div><br /></div><div>Mix egg yolks, 1 cup sugar, 2 tablespoons flour, the salt and half-and-half in large bowl. Stir in rhubarb. Pour over hot crust. Bake 45 minutes.</div><div><br /></div><div>Beat egg whites in medium bowl with electric mixer on high speed until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy . Beat in vanilla. Spread over rhubarb mixture; sprinkle with coconut. Bake about 10 minutes or until light brown; cool about 30 minutes. Cut into about 4-inch squares.</div></div><div><br /></div>Cynthiahttp://www.blogger.com/profile/13307035157000793203noreply@blogger.com0tag:blogger.com,1999:blog-21022931.post-76793305194972593252023-05-15T15:13:00.000-04:002023-05-15T15:13:05.460-04:00Garden 2023<p> Wow! It's been a long time since I blogged! Time to get back to it. I'm trying to figure out what is coming back up. So glad I drew a map of the perennials I planted:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj54LE-kaoIe7pPWu4ix0rotVRG0aAlMKTJo4DrqKHqVdvtwqwjY6qsJbraS1x3lzIwEJrXvxepBCR0Dlpm7HY58ojGzijD3CONJ2_ApkXITjdrrB1_BdPOD1qs56uZ1EKcUY_l9mNPfEZE-5jxXTyDE97aNbUi6MEt5kXS_NbD9NeNe4_LlW8/s4032/IMG_5959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj54LE-kaoIe7pPWu4ix0rotVRG0aAlMKTJo4DrqKHqVdvtwqwjY6qsJbraS1x3lzIwEJrXvxepBCR0Dlpm7HY58ojGzijD3CONJ2_ApkXITjdrrB1_BdPOD1qs56uZ1EKcUY_l9mNPfEZE-5jxXTyDE97aNbUi6MEt5kXS_NbD9NeNe4_LlW8/s320/IMG_5959.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRuOIToHpeLXcI8pfkC1c-x1-rMMtSSVjqci5D1XfX_HYRcWydDE4foXGp0T_PIPtVtLoUBNxPjT6zI3e_OVPT8YB6NXiBdkoDfIIfbT9RucONTwQ5e_utCFCyj0qz6vOVphb4U2oJ5kGgIlcQDS0DFIfd3gidzqAr1ezCfN64SvZERsXBCgg/s4032/IMG_5960.JPG" imageanchor="1" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" data-original-height="3840" data-original-width="2160" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY3pG9KrlE6Pb7_RKpog_XQpApws-llSADWIE9nWFdsAvuG8pi8S-lKCW_GcHckjTpe_bsAWqKesOLwE2rrhbP7J-Jni3BEnCZwO2JAFRedU4BHzAxbLjrLvRE4Bvopx34YuNe4tVNAP52ASvoKCjc5IfT2iWJZ_fb731W7TBA3i4g6Sdm-Mo/s320/IMG_5943.JPG" width="180" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ5TMLQRCN0e_nEoKlxALElANO6EFL06gA8XF7TgYA5-kjWtT70rXPjIuuXRohDrrcyDA3dvTyM9Bn6tUCnji-KrEjmfzlIpcnPmL9G4IkJcqbreOZqxQulvjcoxHMX25Z_Q2L9fwfBZc0IvrprPzlGbxHWtUoBzXvP0XXSIxSc6XaWVX9ip8/s4032/IMG_5967.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ5TMLQRCN0e_nEoKlxALElANO6EFL06gA8XF7TgYA5-kjWtT70rXPjIuuXRohDrrcyDA3dvTyM9Bn6tUCnji-KrEjmfzlIpcnPmL9G4IkJcqbreOZqxQulvjcoxHMX25Z_Q2L9fwfBZc0IvrprPzlGbxHWtUoBzXvP0XXSIxSc6XaWVX9ip8/s320/IMG_5967.JPG" width="320" /></a></div><br /><p></p><p><br /></p><p>Let's we what is coming up!</p>Cynthiahttp://www.blogger.com/profile/13307035157000793203noreply@blogger.com0tag:blogger.com,1999:blog-21022931.post-61633536530783355602023-02-02T09:54:00.007-05:002023-10-19T15:31:45.703-04:00What to do in the Keweenaw - Winter Edition<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqu_27spXgY4KlySKEMVSI3oA6tAw4NkyhhUtAPNcKdxM29QPiEui51WaQKw8u8EjaJiF-_HC5PbSfGp518hdK3hOa1WOoGqYxgGO00Jex5Ta3SMTe0UYnFXJBR_AXNBIEslI1vp4ZkLiO8LE_ppYfztnb9CumlWe-M-k6CISUxTzbB1hyJX8/s692/Snow-Stick.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="652" data-original-width="692" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqu_27spXgY4KlySKEMVSI3oA6tAw4NkyhhUtAPNcKdxM29QPiEui51WaQKw8u8EjaJiF-_HC5PbSfGp518hdK3hOa1WOoGqYxgGO00Jex5Ta3SMTe0UYnFXJBR_AXNBIEslI1vp4ZkLiO8LE_ppYfztnb9CumlWe-M-k6CISUxTzbB1hyJX8/s320/Snow-Stick.jpg" width="320" /></a></div><br /><p></p><p>I often get asked about what to do in the Keweenaw in winter. Here's some of my favorite things to do:</p><p><b>Eat a pasty</b></p><p>In Houghton, my favorite is Suomi Restaurant...It's on Huron St. They do have lots of Finnish specialties like Pannukakku, which is like a baked custard and comes with a thimbleberry sauce. Thimbleberries are like raspberries, and they are a Keweenaw specialty. They also make a great pasty - better than any of the tourist traps on US 2 just over the bridge. By the way, pasty rhymes with "nasty", it is not pronounced "PAH-sty" as is sometimes suggested. If you pronounce it that way, I can guarantee the locals will think you are troll (Yooper slang for a downstater - i.e. someone that lives "under the bridge") trying to fake a Yooper accent. By the way, don't call it a "paste" y, because that's something strippers wear. I like pasties with gravy or mustard, but most locals like them with ketchup on them.</p><p>Also, great pasties can be had (and cookies) at Amy J's Pasties in Hancock. </p><p><b>Eat a pickled egg</b></p><p>Pickled eggs are a Yooper bar snack! Spicy - I like mine with tabasco and plenty of jalapenos. Here's the 2 best places:</p><p>B&B Bar - it's on M26 as you are slightly west of downtown toward Walmart. It used to be a total dive bar but it has gentrified in recent times. Take in the hockey history!</p><p>Douglass House Saloon, aka the Dog House or just "The Dog". It's right on the main drag. When I was a college student, it was the place where MTU students hang out. They now hang at the Downtowner, which has its own charms. I like the Dog's pickled eggs, and they also have popcorn, which is awesome. </p><p><b>Favorite Downtown Houghton spots for a drink</b></p><p>I also love the submarine sandwiches and the fishbowl cocktails at the Ambassador, which is slightly up the street from the Downtowner. The fishbowl drinks are served in brandy snifters - my favorite is the Quaalude. Be careful - they sneak up on you!</p><p>Have a beer at KBC or Keweenaw Brewing Company. They don't have food, just beer and peanuts in the shell, but it is good beer. My favorite is the Red Ridge.</p><p><b>Go Copper Country Cruising</b></p><p>CC Cruising is what MTU students call hopping in your car and driving north to Copper Harbor, and stopping on the way.</p><p>As you get toward Copper Harbor, I like Fitzgerald's in Eagle Harbor. You can dine overlooking Lake Superior. (reservations a must)</p><p>In Copper Harbor, visit the Brickside Brewery, the northernmost microbrewery in Michigan. Eat at the Mariner North</p><p>Have a drink at the log bar at Mt. Bohemia. or ski if you are really good.</p><p>If you want to do some really outdoorsy stuff, rent skis or snowshoes from Keweenaw Adventure. </p><p>Check out the snow thermometer near Mohawk (pictured above). Good food at the Glacia Tavern </p><p><b>Waterfalls</b></p><p>Hungarian Falls - there's a bit of a hike, but fun! Snowshoes helpful</p><p>Jacob's Falls - Eagle River</p><p>Eagle River Falls </p><p><b>Inside activities</b></p><p><br /></p><p>Visit the A.E. Seaman Mineralogical Museum</p><p>Go to the Gay Bar. No, it's not what you are thinking - the Gay Bar is in Gay, Michigan, which is on the east side of the Keweenaw. When I was a college student in the 80s, you could regularly see the guy that played Jethro Bodine on the Beverly Hillbillies or Ted Nugent there, as they both used to hunt nearby. Now that Tedly's moved to Texas, I'm not sure he visits anymore. There's not much else to do in Gay, but you can say you've done it!</p><p>Visit historic Calumet: check out Copper World, the antiques at Vertin Gallery, have coffee at Keweenaw Coffee Works, tour the Calumet Theater, check out the Tiffany glass at the bar at Shute's. </p><p><b>Outside Activities</b></p><p>Cross country ski or snowshoe at Swedetown or MTU Ski Trails. You can rent at Cross Country Sports in Calumet or at Michigan Tech.</p><p>Downhill Ski or tube at Mt. Ripley - rentals available</p><p><b>Winter Carnival</b></p><p>If you are visiting during MTU's winter carnival, here's the additional activities I recommend:</p><p>Hockey games (get tickets in advance)</p><p>Tour snow statues</p><p>Go to the all-nighter statue building Wed night on campus</p><p>Watch the torch light parade on Saturday night on Mt. Ripley, with fireworks!</p><p>There is sometimes a lantern lit snowshoe hike in on the MTU trails</p><p>Watch the Grundy Run guys from Sig Tau race in their skivvies for a good cause. Usually on Friday</p><p>Tour the Quincy Mine </p><p><br /></p><p><b><br /></b></p><p><b><br /></b></p><div><br /></div>Cynthiahttp://www.blogger.com/profile/13307035157000793203noreply@blogger.com3tag:blogger.com,1999:blog-21022931.post-24952253513993310252023-01-01T08:30:00.000-05:002023-01-01T08:30:07.838-05:0023 for 23<p>Happy New Year! I've been listening to this podcast I really like called <a href="https://gretchenrubin.com/podcast/" target="_blank">Happier</a> and I have found it to have some great suggestions for how to increase happiness in my life. One thing we are doing is setting up 23 goals for 2023, along with a personal theme and a group goal, which is to get outside for 23 minutes every day in 2023. So here are mine:</p><p>Theme: BALANCE</p><p>1. Get outside for 23 minutes every day</p><p>2. Write in this blog more - ideally once a month</p><p>3. Get to goal weight</p><p>4. Do my strength and balance exercises daily</p><p>5. Go to New Mexico</p><p>6. Sew at least 5 things for myself</p><p>7. Work with students more</p><p>8. Plant a garden on the lake side of the house</p><p>9. Audition for a choir solo</p><p>10. Ski on more trails at Mt. Ripley</p><p>11. Mountain bike more often</p><p>12. Try out linocut</p><p>13. Improve record keeping for Etsy shop</p><p>14. Try out cryptid theme for Etsy shop</p><p>15. Read 23 books</p><p>16. Try making more things out of clay for Etsy shop</p><p>17. Walk on the beach all the way to McLain</p><p>18. Kayak more</p><p>19. Go camping more</p><p>20. Visit Isle Royale</p><p>21. Play guitar again</p><p>22. Winter sow zinnias</p><p>23. Try out a craft show</p><p><br /></p><p><br /></p>Cynthiahttp://www.blogger.com/profile/13307035157000793203noreply@blogger.com0tag:blogger.com,1999:blog-21022931.post-10287296898194874892022-11-11T13:56:00.002-05:002022-11-11T13:56:29.817-05:00Curried Parsnip Soup with Curried Croutons<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXRfkspq8SPbfwd87ccjXVt2TEvflzb0Y4wkYjXenQUXHc0IJjqWdbfhfrzsNuQwZmfolFN6OqF1CuP7yOt1d348ZHIPZzNVwZpiQp8Er_yloLmnVKfgO6Hq9p89dZFDyMmI6ODXhxYXETMrYnKNlDM2TD-Gt6Q03B3ZrAx_zj6PYvqiqp9A4/s3266/IMG_6656.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3266" data-original-width="2957" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXRfkspq8SPbfwd87ccjXVt2TEvflzb0Y4wkYjXenQUXHc0IJjqWdbfhfrzsNuQwZmfolFN6OqF1CuP7yOt1d348ZHIPZzNVwZpiQp8Er_yloLmnVKfgO6Hq9p89dZFDyMmI6ODXhxYXETMrYnKNlDM2TD-Gt6Q03B3ZrAx_zj6PYvqiqp9A4/s320/IMG_6656.jpg" width="290" /></a></div> <p></p><p>The guys have gone to deer camp, so my sister came up to visit me at the lakehouse. The rain we've been getting has turned to snow finally; it's been a very warm long autumn here. So it is a perfect day for soup!</p><p>My friend Kirstin shared with me a curried parsnip soup recipe she makes, so I decided to give it a try. I made a few tweaks to the recipe, but it came out delicious! This recipe is a keeper.</p><p>Curried Parsnip Soup with Curried Croutons</p><p>For the soup:</p><div style="text-align: left;">2 T butter<br />2 med. onions, chopped <br />1 T. grated fresh ginger<br />1 T. curry powder<br />2 t. cumin<br />2 lb. parsnips, peeled and diced small<br />2 medium potatoes, peeled and diced small<br />6 c. chicken stock<br />1 sm. container plain Greek yogurt<br />curried croutons (see below) lemon peel and lemon wedges, for serving</div><p>In a dutch oven, saute onion in butter until soft. Add seasonings and cook for a minute or two, until fragrant. Add parsnips, potato and chicken stock, and simmer until parsnip is soft, about 30 minutes. Using a stick blender, puree in pot until smooth. Blend in yogurt. Garnish with lemon peel and croutons; pass lemon wedges to squeeze on top.</p><p><br /></p><p>Curried Croutons</p><div style="text-align: left;">2 slices bread<br />1 T, curry powder<br />juice from half a lemon</div><div style="text-align: left;">2 T. butter, melted<br /></div><p>Preheat oven to 400 F. Mix curry powder, butter and lemon juice together in a small bowl, and brush bread with mixture. Cut bread into small cubes. Bake on a cookie sheet untilcrisp and golden, about 20 minutes. </p>Cynthiahttp://www.blogger.com/profile/13307035157000793203noreply@blogger.com0tag:blogger.com,1999:blog-21022931.post-25102110334928451912022-08-31T14:56:00.008-04:002022-08-31T14:56:57.652-04:00Thimbleberry Jam 2022<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjuKdBxbm6buaPuCOo2-JyGA7ANuhj1CQo1f-EZYoDEzPW0hEvw5eHG_86FN39ui_HwqwM__bKOoEwLEAUTbaPc2_cFoPqiOpfGQFv_6vcrSu4z7nzKoryx_BAysiPc3RmFZ5aU6FieJ5vYqdh4yAcOfyS04mkOHa0HUmW40WFsGfDKGAkzWo/s3716/IMG_6125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1666" data-original-width="3716" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjuKdBxbm6buaPuCOo2-JyGA7ANuhj1CQo1f-EZYoDEzPW0hEvw5eHG_86FN39ui_HwqwM__bKOoEwLEAUTbaPc2_cFoPqiOpfGQFv_6vcrSu4z7nzKoryx_BAysiPc3RmFZ5aU6FieJ5vYqdh4yAcOfyS04mkOHa0HUmW40WFsGfDKGAkzWo/s320/IMG_6125.jpg" width="320" /></a></div><br /> <p></p><p><br /></p><p>It was a banner year for berries. I started picking them the last week of July and continued all the way through mid August, freezing them as I picked. this year I got 6 lb 6 oz of berries, and it resulted in 20 half pints of jam.</p><p>Thimbleberry jam is the easiest jam ever to put up. Here is <a href="http://motherskitchen.blogspot.com/2016/08/thimbleberry-jam.html" target="_blank">how I do it</a>!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHEVoNTlw1uv6HcY4SY2bzxNjsGGQ4QyJevSoBV5oQG6jjg7qH8a6VtPVF0-v-IVXCrEhPAkZm0tmoSmFMTIvjSDM361lTlp3KWy-12oyLuo5U3TT1BQhW_1fKAKY5sKDhAYvTre9tGuBJVkZCuyPNt3UfbqueKpKFZ81uPoTnwkKrO9eOc78/s3928/IMG_6124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2528" data-original-width="3928" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHEVoNTlw1uv6HcY4SY2bzxNjsGGQ4QyJevSoBV5oQG6jjg7qH8a6VtPVF0-v-IVXCrEhPAkZm0tmoSmFMTIvjSDM361lTlp3KWy-12oyLuo5U3TT1BQhW_1fKAKY5sKDhAYvTre9tGuBJVkZCuyPNt3UfbqueKpKFZ81uPoTnwkKrO9eOc78/s320/IMG_6124.jpg" width="320" /></a></div><br /><p><br /></p><p>I have an <a href="https://amzn.to/3ebdfxs" target="_blank">outdoor canning rig</a>, which makes it super easy and fast cleanup. I stay nice and cool and I just hose down the driveway when I'm done. Happy canning!</p><p><br /></p>Cynthiahttp://www.blogger.com/profile/13307035157000793203noreply@blogger.com0tag:blogger.com,1999:blog-21022931.post-50659668506297168962022-08-01T20:41:00.002-04:002022-08-01T20:41:27.693-04:00What to do in the Keweenaw<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZOIVDKw2zFJQaEWm_Li93kxXEx0Q3WFNViyBni_nN5LXgaIB_-kpPoozKOiuJ9nezl2W8uJ57HL64XjSZisnQ6zY3F5-aDCGqgk6-nVHj2zUm-KRd2llZJUxBpkLWDdafv65ufsbCB1YGkucMBXBEeOfUFomyoouBJWXrz-ZuJtsWjksANrI/s283/keweenawland.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="178" data-original-width="283" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZOIVDKw2zFJQaEWm_Li93kxXEx0Q3WFNViyBni_nN5LXgaIB_-kpPoozKOiuJ9nezl2W8uJ57HL64XjSZisnQ6zY3F5-aDCGqgk6-nVHj2zUm-KRd2llZJUxBpkLWDdafv65ufsbCB1YGkucMBXBEeOfUFomyoouBJWXrz-ZuJtsWjksANrI/s1600/keweenawland.jpg" width="283" /></a></div><br /><p><br /></p><p>I often get asked about what to do in the Keweenaw. Here's some of my favorite things to do:</p><p><b>Eat a pasty</b></p><p></p><ul style="text-align: left;"><li>In Houghton, my favorite is Suomi Restaurant...It's on Huron St. They do have lots of Finnish specialties like Pannukakku, which is like a baked custard and comes with a thimbleberry sauce. Thimbleberries are like raspberries, and they are a Keweenaw specialty. They also make a great pasty - better than any of the tourist traps on US 2 just over the bridge. By the way, pasty rhymes with "nasty", it is not pronounced "PAH-sty" as is sometimes suggested. If you pronounce it that way, I can guarantee the locals will think you are troll (Yooper slang for a downstater - i.e. someone that lives "under the bridge") trying to fake a Yooper accent. By the way, don't call it a "paste" y, because that's something strippers wear. I like pasties with gravy or mustard, but most locals like them with ketchup on them.</li><li>In Hancock, the Kaleva Cafe has excellent pasties and a better breakfast and bakery than the Suomi. </li><li>Also, great pasties can be had (and cookies) at Amy J's Pasties in Hancock. Amy is Olivia's aunt!</li></ul><p></p><p><b>Eat a pickled egg</b></p><p>Pickled eggs are a Yooper bar snack! Spicy - I like mine with tabasco and plenty of jalapenos. Here's the 2 best places:</p><p></p><ul style="text-align: left;"><li>B&B Bar - it's on M26 as you are slightly west of downtown toward Walmart. It used to be a total dive bar but it has gentrified in recent times. Take in the hockey history!</li><li>Douglass House Saloon, aka the Dog House or just "The Dog". It's right on the main drag. When I was a college student, it was the place where MTU students hang out. They now hang at the Downtowner, which has its own charms. I like the Dog's pickled eggs, and they also have popcorn, which is awesome. </li></ul><p></p><p><b>Watch the lift bridge go up and down</b></p><p></p><ul style="text-align: left;"><li>Great hamburgers can be found at the Downtowner Bar on US41, which is called Shelden Ave in downtown Houghton, near the lift bridge. If you are there in the summer, sit on the deck and watch the bridge go up and down. </li><li>I also love the submarine sandwiches and the fishbowl cocktails at the Ambassador, which is slightly up the street from the Downtowner. The fishbowl drinks are served in brandy snifters - my favorite is the Quaalude. Be careful - they sneak up on you!</li><li>Have a beer at KBC or Keweenaw Brewing Company. They don't have food, just beer and peanuts in the shell, but it is good beer. My favorite is the Red Ridge.</li></ul><p></p><p><br /></p><p><b>Go Copper Country Cruising</b></p><p>CC Cruising is what MTU students call hopping in your car and driving north to Copper Harbor, and stopping on the way.</p><p></p><ul style="text-align: left;"><li>Definitely stop at Jampot, get some thimbleberry jam and any of the monks baked goods. They are heavenly.</li><li>Brockway Mountain Drive - drive up it and take in the scenery</li><li>As you get toward Copper Harbor, I like Fitzgerald's in Eagle Harbor. You can dine overlooking Lake Superior. (reservations a must)</li><li>Also good is the Harbor Haus in Copper Harbor for German food, or whitefish. It's right on Lake Superior as well, and the waitstaff will run out on the deck and welcome the boat returning from Isle Royale. (reservations a must)</li><li>In Copper Harbor, there's lots of tourist traps. Visit them all! My favorite stops are Laughing Loon and the Brickside Brewery, the northernmost microbrewery in Michigan</li><li>If you want to do some really outdoorsy stuff, rent kayaks or mountain bikes from Keweenaw Adventure. Most challenging mountain biking in the midwest! </li></ul><p></p><p><b>Some good hikes</b></p><p></p><ul style="text-align: left;"><li>Black Creek Preserve - not too hard, about 4 miles round trip. Hunt for agates on the shore of Lake Superior while you are at it. Near Calumet</li><li>Bare Bluff - it's pretty challenging, but worth it. </li></ul><p></p><p><br /></p><p><b>Waterfalls</b></p><p></p><ul style="text-align: left;"><li>Hungarian Falls - there's a bit of a hike, but fun! Pick some thimbleberries.</li><li>Jacob's Falls - by Jampot</li><li>Eagle River Falls - by the Fitz</li></ul><p></p><p><b>If it's raining</b></p><p></p><ul style="text-align: left;"><li>Tour the Quincy Mine</li><li>Visit the A.E. Seaman Mineralogical Museum</li><li>Go to the Gay Bar. No, it's not what you are thinking - the Gay Bar is in Gay, Michigan, which is on the east side of the Keweenaw. When I was a college student in the 80s, you could regularly see the guy that played Jethro Bodine on the Beverly Hillbillies or Ted Nugent there, as they both used to hunt nearby. Now that Tedly's moved to Texas, I'm not sure he visits anymore. There's not much else to do in Gay, but you can say you've done it!</li><li>Visit historic Calumet: check out Copper World, the antiques at Vertin Gallery, have coffee at Keweenaw Coffee Works, tour the Calumet Theater, check out the Tiffany glass at the bar at Shute's. </li></ul><p></p><p><br /></p><p><br /></p><p><br /></p>Cynthiahttp://www.blogger.com/profile/13307035157000793203noreply@blogger.com0tag:blogger.com,1999:blog-21022931.post-43674633004696147852022-07-10T20:31:00.002-04:002022-07-10T20:31:33.990-04:00Finnish Strawberry Tart<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWyHSdrvlNN1EI2DwEug9945zBAsqZlHwdynVpFokEO8u9w_Ku_UpbBcgEo85r93SrovnDbzkc5RlPJdM2m2BhIt7V8ThQU-NVCHJsRNB9INyqdDHkv8JFnGYNYlm5oPxUgXbYzSmBN480sVN9-15NtuAldq_gCp6_yRnoN8H3IyQ8G4QC8YU/s3754/DGPY5300.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3754" data-original-width="2674" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWyHSdrvlNN1EI2DwEug9945zBAsqZlHwdynVpFokEO8u9w_Ku_UpbBcgEo85r93SrovnDbzkc5RlPJdM2m2BhIt7V8ThQU-NVCHJsRNB9INyqdDHkv8JFnGYNYlm5oPxUgXbYzSmBN480sVN9-15NtuAldq_gCp6_yRnoN8H3IyQ8G4QC8YU/s320/DGPY5300.JPG" width="228" /></a></div><br /><p></p><p>I really have become a huge fan of all things Finnish since I moved to the Keweenaw. I love the whole <a href="https://amzn.to/3aomOI9" target="_blank">sisu</a> concept, <a href="https://amzn.to/3IpUOAr" target="_blank">sauna culture</a>, all things <a href="https://amzn.to/3IsHgnI" target="_blank">Marimekko</a>, and their own version of hygge called <a href="https://amzn.to/3yUfNbl" target="_blank">Kalsarikanni</a> (roughly translates into "pantsdrunk" in English). Also, I am soon to get a 100% Finnish daughter-in-law this summer! </p><p>I found this recipe <a href="https://true-north-kitchen.com/finnish-strawberry-almond-tart/" target="_blank">on another blog</a>, but it's originally from Beatrice Ojakangas's <a href="https://amzn.to/3AFn3t8" target="_blank">Great Scandinavian Baking Book</a>. It is peak strawberry season here in the Copper Country. We just celebrated the Strawberry Festival in Chassell. I've already put up <a href="http://motherskitchen.blogspot.com/2009/06/canning-strawberry-jam-without-pectin.html" target="_blank">my strawberry jam</a> for the season, and we have been enjoying strawberry margaritas too. The strawberry season is fleeting; soon, it will be thimbleberries, then raspberries. </p><p>I tweaked the recipe to use what I had on hand, like slivered almonds, instead of sliced and vanilla extract, instead of vanilla beans. Also, I rarely have milk, but I always drink my coffee with half and half, so that is what I used. I bought this <a href="https://amzn.to/3IqMoJ5" target="_blank">great tart pan</a> for it! I am looking forward to making quiches in it. Also, I think this tart recipe would work with thimbleberries or raspberries too. I can't wait to try it with other fruits. It is fantastic! </p><p>Finnish Strawberry Tart </p><p>Crust:</p><div style="text-align: left;">1 cup all purpose flour<br />1 cup almond flour<br />½ cup sugar<br />1 teaspoon salt<br />1 stick cold unsalted butter, cut into ½ inch cubes<br />1 tablespoon half and half</div><p>Strawberry Filling:</p><div style="text-align: left;">1 pound fresh strawberries hulled and quartered<br />3 tablespoons sugar<br />2 tablespoons cornstarch<br />1 t vanilla<br />1 teaspoon lemon juice<br />2 tablespoons slivered almonds</div><p>Instructions</p><p>Preheat oven to 350 degrees.</p><p>Combine flour, almond flour, sugar and salt in the work bowl of a food processor. Process briefly to combine. Sprinkle cubes of butter over the top and pulse until mixture has a sandy texture. With the machine running, add the cream through the feeder tube. Process until dough just begins to clump together in pieces. When you squeeze the dough in your hand it should stick together.</p><p>Press approximately two-thirds of the dough into a 14 x 4 inch tart pan with a removable bottom, starting at the bottom of the pan and working the dough up the sides as you go. The crust should be about ¼ inch thick. Wrap remaining dough in plastic wrap and reserve for the topping. Refrigerate the tart shell and the reserved dough for 30 minutes.</p><p>Meanwhile, prepare the Strawberry Filling. Combine all ingredients except almonds in a medium bowl. Set aside to macerate at room temperature while the dough continues to chill.</p><p>Remove the tart pan from the refrigerator. Fill with the strawberry filling. Crumble the remaining dough over the top in small pieces and sprinkle with sliced almonds.</p><p>Place tart pan on a sheet pan and transfer to the oven. Bake until the tart is golden brown and bubbly, 45-50 minutes. Cool completely before cutting. </p><p><br /></p>Cynthiahttp://www.blogger.com/profile/13307035157000793203noreply@blogger.com2tag:blogger.com,1999:blog-21022931.post-70161870977844346002022-05-30T15:40:00.002-04:002022-07-10T20:31:57.313-04:00Maple Soy Marinated Tofu<div style="text-align: center;"><a href="https://www.amazon.com/TOFUDEE-Press-Intelligent-Presser-Pressed/dp/B0848DF9Q7?th=1&linkCode=li3&tag=mothekitch-20&linkId=46b96382243b0cf915c7f6114090d53f&language=en_US&ref_=as_li_ss_il" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B0848DF9Q7&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=mothekitch-20&language=en_US" title="Tofudee Tofu Press" /></a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=mothekitch-20&language=en_US&l=li3&o=1&a=B0848DF9Q7" style="border: none; margin: 0px;" width="1" /></div><div style="text-align: center;"><br /></div><div style="text-align: left;">I finally broke down and bought a tofu press. <a href="https://amzn.to/3LUyqzj" target="_blank">After reading about this one</a> on Milk Street, I decided I needed to get this one, and it didn't disappoint me. I absolutely love the marinated baked tofu we have in the deli and the Keweenaw Co-op, and after much googling, I found the recipe in one of our old editions of <a href="https://www.keweenaw.coop/docs/2011_Spring_Newsletter.pdf" target="_blank">Circumspice</a>, our newsletter. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">It is so delicious! And this tofu press makes it really easy. I just put the block in it, turn the knob and put it in the fridge and forget about it. I like my tofu really firm, so I start with extra firm and then press it. When I get around to it, I bake the tofu. Here's how I do it:</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Maple Soy Marinated Baked Tofu</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 block extra firm tofu</div><div style="text-align: left;">1/2 c soy sauce</div><div style="text-align: left;">1/4 c water</div><div style="text-align: left;">2 T maple syrup</div><div style="text-align: left;">juice of half a lemon</div><div style="text-align: left;">1 t. sambal oelek, or whatever chili sauce you have.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Press the tofu at least overnight. Remove it from the press, dry it off with a paper towel and cut it into planks. Mix marinade in a ziplock bag and put the planks in it and allow to marinate overnight. Preheat oven to 350F and grease a cookie sheet. Remove planks from marinade (which can be used for another dish) and bake it for 45 minutes, turning several times, until crisp.</div>Cynthiahttp://www.blogger.com/profile/13307035157000793203noreply@blogger.com0tag:blogger.com,1999:blog-21022931.post-22734611786484701692022-02-17T17:51:00.001-05:002022-02-17T17:51:10.475-05:00The Common Grill: End of an Era<p> I just learned that Craig Common is retiring and closing his eponymous restaurant in Chelsea, the Common Grill. I was sad to hear it; it was our "go-to" restaurant for every special occasion when we lived downstate. I took numerous cooking classes from Craig at the long ago shuttered Kitchen Port store in Ann Arbor, and I have both of his cookbooks: <a href="https://amzn.to/3HUKq2q" target="_blank">The Common Grill Cookbook</a> and <a href="https://amzn.to/3HYRLyb" target="_blank">Return to the Common Grill</a>. Long ago, I shared the <a href="https://motherskitchen.blogspot.com/2007/03/common-grill-bread-recipe.html" target="_blank">recipe for their excellent rolls</a>. I've dug out both of his cookbooks, plus all the recipes from the cooking classes I took and plan on blogging about them for a while. </p><p><br /></p><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/a/AVvXsEjKhRcmSt37J6sINJ6Xc838iUWBFfl6Qi7muwfBVCUkiqWIJaHJQD2MXLhJlTerXtlsrlVkaCnPk7ncQC8PHupkUQotrP0BKMuEGDi7BiQQwqkNZVreaHR-rJP9PzZwXzcR_F_sSXJsLmueuRuEJYhJTX7SD-ZSRbBAUCZYigRltjBK1jVrCg4=s3014" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3014" data-original-width="2998" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjKhRcmSt37J6sINJ6Xc838iUWBFfl6Qi7muwfBVCUkiqWIJaHJQD2MXLhJlTerXtlsrlVkaCnPk7ncQC8PHupkUQotrP0BKMuEGDi7BiQQwqkNZVreaHR-rJP9PzZwXzcR_F_sSXJsLmueuRuEJYhJTX7SD-ZSRbBAUCZYigRltjBK1jVrCg4=s320" width="318" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Common Grill Tuscan Beans</td></tr></tbody></table><br /><p>Tonight, I tried out this recipe for Tuscan Beans, which I modified to make with ham instead of pancetta. It was excellent! It is a hearty dish and something new to make with legumes that isn't traditional baked beans. </p><p>Common Grill Tuscan Beans with Ham</p><div style="text-align: left;">½ lb. dried cannellini beans<br />1 c. diced ham<br />½ t dried rosemary<br />1 t. dried oregano<br />2 cloves garlic, minced<br />1 can diced tomatoes, including liquid<br />½ c. white wine<br />1½ cups chicken broth</div><p>kosher salt and ground black pepper, to taste</p><p>Soak beans overnight, drain. In a dutch oven, add beans and remaining ingredients. Simmer for about 30 minutes. Meanwhile, preheat oven to 300 F. After simmer time, put covered dutch oven in the oven to bake for 2 hours, or until beans are tender. </p><p>Makes about 6 servings</p>Cynthiahttp://www.blogger.com/profile/13307035157000793203noreply@blogger.com0tag:blogger.com,1999:blog-21022931.post-91733771929311065802022-01-22T10:12:00.001-05:002022-01-22T10:12:22.621-05:00Michigan Tech Favorites<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgvhGmhQXsYoLrKDqnLzggtzrr6A-dhFisDDjFqTkQyIGyXC2SxQwMdq7cZ1HLCabDMQJrGD7iHyX3iRubyu5N1AGq-0xA7zZf7PTNzlbXbcMLtigglFV5gah_WAhocEXsNTW4vCgBsE8tJzv1pmZS_DPDwhn2CR9ams0RqLU_fTW_KOpTbn6A=s3656" style="margin-left: 1em; margin-right: 1em;"><img alt="Winter Carnival circa 1985" border="0" data-original-height="2332" data-original-width="3656" height="204" src="https://blogger.googleusercontent.com/img/a/AVvXsEgvhGmhQXsYoLrKDqnLzggtzrr6A-dhFisDDjFqTkQyIGyXC2SxQwMdq7cZ1HLCabDMQJrGD7iHyX3iRubyu5N1AGq-0xA7zZf7PTNzlbXbcMLtigglFV5gah_WAhocEXsNTW4vCgBsE8tJzv1pmZS_DPDwhn2CR9ams0RqLU_fTW_KOpTbn6A=w320-h204" title="Winter Carnival circa 1985" width="320" /></a></div><br /> <p></p><p>It's getting to be that time of year again! <a href="https://en.wikipedia.org/wiki/Michigan_Technological_University%27s_Winter_Carnival" target="_blank">Winter Carnival at Michigan Tech</a> is my favorite winter thing. Over the years, I've put together my favorite Houghton inspired recipes, so I thought I would share a list of them here so my fellow alums might find them all in one place:</p><p>Library Bar:</p><p><a href="https://motherskitchen.blogspot.com/2021/01/library-bar-chili.html" target="_blank">Red Chili</a> This is the chili that Jon Davis used to serve out of the back of a van during the all nighter statue building</p><p><a href="https://motherskitchen.blogspot.com/2015/11/the-library-bar-house-soup-swiss-onion.html" target="_blank">Swiss Onion Au Gratin Soup</a> An alum favorite! </p><p><br /></p><p>Ambassador:</p><p><a href="https://motherskitchen.blogspot.com/2018/04/ambassador-tostada-pizza.html" target="_blank">Tostada Pizza</a> My take on their most popular pizza</p><p><a href="http://motherskitchen.blogspot.com/2008/02/fishbowls.html" target="_blank">Fishbowls</a> They are smaller now then they were in the 80s, but still good.</p><p><br /></p><p>Jampot</p><p><a href="https://motherskitchen.blogspot.com/2016/08/thimbleberry-jam.html" target="_blank">Thimbleberry Jam</a> They make theirs with added pectin, I don't. </p><p><a href="http://motherskitchen.blogspot.com/2016/01/mocha-cupcakes.html" target="_blank">Mocha Cupcakes</a> So good! It's my first choice when I am there. </p><p><br /></p><p>Onigaming Supper Club</p><p><a href="http://motherskitchen.blogspot.com/2016/03/onigaming-supper-club-spinach-and-bacon.html" target="_blank">Spinach Salad</a> The restaurant is no longer, but I sure love this salad. Wish it would come back!</p><p>The Summer Place</p><p><a href="http://motherskitchen.blogspot.com/2020/06/the-summer-place-steak-marinade.html" target="_blank">Steak Marinade</a> It burned down years ago, but the food there was so good. I was happy to finally get a copy of their cookbook they published in the 90s. </p><p><a href="http://motherskitchen.blogspot.com/2020/07/the-summer-place-62nd-street-lemon-loaf.html" target="_blank">Lemon Loaf </a> Perfect with some Chassell strawberries</p><p>Local favorites:</p><p><a href="http://motherskitchen.blogspot.com/2011/01/pannukakku.html" target="_blank">Pannukakku</a> Kaleva or Suomi has the best!</p><p><a href="http://motherskitchen.blogspot.com/2008/11/upper-peninsula-style-pasty.html" target="_blank">Pasties</a> I am pretty particular about my pasties. My favorites in the Keweenaw are Suomi Restaurant in Houghton, Kaleva in Hancock, Connie's Kitchen in Calumet, and the Mohawk Superette. I used to love the <a href="http://motherskitchen.blogspot.com/2018/10/vegan-pasties.html" target="_blank">vegetarian pasties</a> they served at the MTU Union, so I tried my hand at making them. The Keweenaw Co-op has the best ones currently in the Keweenaw.</p><p><a href="http://motherskitchen.blogspot.com/2017/12/miscowaubik-potatoes.html" target="_blank">Miscowaubik Club Potatoes</a> I never got to go there as a student, but have visited many times as an alum. </p>Cynthiahttp://www.blogger.com/profile/13307035157000793203noreply@blogger.com0tag:blogger.com,1999:blog-21022931.post-27950837052364776912022-01-10T06:12:00.003-05:002022-01-10T06:12:38.274-05:00Marinated Tofu<p> </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdkK1KI7pUw-kBxE-86Bjkz-hR1VIuOSSnyxfmg_WpoczA_JNXVPjHh6dr6nVg2CvYcTafitmP7o_dddCnyV2vqcHZMhBiF0ElnrFvlM3IA1FqhtAoIRtJBjFvZobYczGe-obA_w/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="750" data-original-width="955" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdkK1KI7pUw-kBxE-86Bjkz-hR1VIuOSSnyxfmg_WpoczA_JNXVPjHh6dr6nVg2CvYcTafitmP7o_dddCnyV2vqcHZMhBiF0ElnrFvlM3IA1FqhtAoIRtJBjFvZobYczGe-obA_w/" width="306" /></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;">This is the recipe for the marinated tofu they sell at the <a href="https://www.keweenaw.coop/" target="_blank">Keweenaw Co-op</a>. It is so good!</div><br /><p></p>Cynthiahttp://www.blogger.com/profile/13307035157000793203noreply@blogger.com0tag:blogger.com,1999:blog-21022931.post-36100696687990114792021-12-29T08:37:00.004-05:002021-12-29T08:37:24.161-05:00Canning 2021: life during construction <p>We moved to the Keweenaw in March and most of my stuff was in a storage unit in preparation for our construction project. I had no kitchen for most of the summer, so we cooked on our back deck on my propane canning stove or on the grill. We also canned, so I am counting my pantry as my mason jar themed project. Definitely UP themed....the green pickles were made from dill, cukes and peppers sourced from North Harvest CSA farm in Calumet, the lighter colored pickles were made from a cuke called "Salt and Pepper" from Minnie Farms (I'm not sure where they are located but were regular fixtures at the Calumet Farmer's Market) and the salsa made from tomatoes and jalapenos from Whispering Wild farm in Toivola. Peaches were hard to come by locally, so I had the produce manager at the Keweenaw Co-op order me a half bushel from Traverse City. One of the great benefits of being a co-op owner is you can buy things in bulk at 20% over wholesale. It was a bad year for thimbleberries as we got no rain. I never got around to making any Chassell strawberry jam with the berries I got. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEirhY-EKQODpt65KkzCh7jJHRupak5MbOPbCwKfKbU1O1lI0XJPcj4OqfNdmScSJAuhw_xAl34D4vusCKyy01Q1qOu5Kmp0Sukb4AYIMireRpXFZg2N2VqzuXrGzNQ9klaWN-ICbcgKNJAv3mLMU64oaa49aZm5QtA9C3292zKLtlJDWRteoPA=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEirhY-EKQODpt65KkzCh7jJHRupak5MbOPbCwKfKbU1O1lI0XJPcj4OqfNdmScSJAuhw_xAl34D4vusCKyy01Q1qOu5Kmp0Sukb4AYIMireRpXFZg2N2VqzuXrGzNQ9klaWN-ICbcgKNJAv3mLMU64oaa49aZm5QtA9C3292zKLtlJDWRteoPA=w400-h300" title="not much of a pantry" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">not much of a pantry!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I'm looking forward to more canning projects next year. I probably should have made more salsa, from the looks of it. Happy canning! </div><br /><p><br /></p><p><br /></p><p><br /></p>Cynthiahttp://www.blogger.com/profile/13307035157000793203noreply@blogger.com0tag:blogger.com,1999:blog-21022931.post-10002213328497058072021-11-03T06:31:00.000-04:002021-11-03T06:31:04.212-04:00The Weather Up Here<p> I can never remember what the "wind belts" are up here so I asked NWS to share them with me. This explains lake effect snow patterns. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ3uf8fu2HPG8j8KZWJ7BYAB97WBOsRMiJABO7Y0s_rJ7hhEWlAVAL_wJ_iQcTHbOVp_xO2e1JW25o6ZNYKrgTc7cSSYrXr_QY8rszo1aS50uzp60zHiCeu77lhlPzeRfGyo9QxA/s960/248341918_5101243076572209_3918249114333351512_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ3uf8fu2HPG8j8KZWJ7BYAB97WBOsRMiJABO7Y0s_rJ7hhEWlAVAL_wJ_iQcTHbOVp_xO2e1JW25o6ZNYKrgTc7cSSYrXr_QY8rszo1aS50uzp60zHiCeu77lhlPzeRfGyo9QxA/s320/248341918_5101243076572209_3918249114333351512_n.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2WYSwc0vAOPgMfPkPl-z4IJuY_3EACqHVRkwqjOAjONlw5WNdE1N57YH32JNTgdDBvzhCF2ObRKOapVmMANCt05VnNNzHzjYATSLOgjd_lJY-s2WWUqLMHtRSBfp9EYX5S6RUzA/s960/248428895_5101245396571977_510572937142074495_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2WYSwc0vAOPgMfPkPl-z4IJuY_3EACqHVRkwqjOAjONlw5WNdE1N57YH32JNTgdDBvzhCF2ObRKOapVmMANCt05VnNNzHzjYATSLOgjd_lJY-s2WWUqLMHtRSBfp9EYX5S6RUzA/s320/248428895_5101245396571977_510572937142074495_n.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFkXljdZtliqQT_AzthTiBFS9JVW6Xs9Ntd_ccpwHPYGPZaiDCTfptfH4kFXCKIVA1U-_DQmVTuZ1yNc8U_J51lu_lV2HtHoAIk_9YgnKFLeguYLkKAn4Gm0HMxdo9LwX70RTUBg/s960/250257672_5101244983238685_5038824202592660513_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFkXljdZtliqQT_AzthTiBFS9JVW6Xs9Ntd_ccpwHPYGPZaiDCTfptfH4kFXCKIVA1U-_DQmVTuZ1yNc8U_J51lu_lV2HtHoAIk_9YgnKFLeguYLkKAn4Gm0HMxdo9LwX70RTUBg/s320/250257672_5101244983238685_5038824202592660513_n.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEY71w71RdYAYAyekmydw4KgwHe2fcLzuDiI2qix11p-woFNIk4TKESapyFPLI-eqGzAz1s9ifhY0K4E-PMah6yQFF3k8Yx3RbZqypGDimQI5YJdQW2Xwpuh-JZLa082ruKbowJQ/s960/251999257_5101244593238724_3392348636046837813_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEY71w71RdYAYAyekmydw4KgwHe2fcLzuDiI2qix11p-woFNIk4TKESapyFPLI-eqGzAz1s9ifhY0K4E-PMah6yQFF3k8Yx3RbZqypGDimQI5YJdQW2Xwpuh-JZLa082ruKbowJQ/s320/251999257_5101244593238724_3392348636046837813_n.jpg" width="320" /></a></div><div><br /></div><div><br /></div>Parking it here so I have a place to remember it. My weather cam still isn't hooked up yet. Need to work on that. <br /><p><br /></p>Cynthiahttp://www.blogger.com/profile/13307035157000793203noreply@blogger.com1tag:blogger.com,1999:blog-21022931.post-29903888066992811632021-09-01T08:56:00.004-04:002021-09-01T08:56:51.462-04:00Fresh Raspberry Bars<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN8m1fmP-keoOuLPibKixhvMDGP7a4XXwmFz-zdt_Ls2B36j5sfVt1976gQY4dQB6NDh4IKLBUnU1Zm5yCpfwa5uDL4epA8Zve5AmQMdIxwY9cuBi-KM3dKIXPpdapjXwwupG5xg/s2048/IMG_3539.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2034" data-original-width="2048" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN8m1fmP-keoOuLPibKixhvMDGP7a4XXwmFz-zdt_Ls2B36j5sfVt1976gQY4dQB6NDh4IKLBUnU1Zm5yCpfwa5uDL4epA8Zve5AmQMdIxwY9cuBi-KM3dKIXPpdapjXwwupG5xg/s320/IMG_3539.jpg" width="320" /></a></div><br /><p></p><p>It's been awhile since I posted. I realize it is now September already, and it's 48 F here at the lakehouse and the air is starting to smell like fall. July and August got past me, which is unusual, but with all this construction going on, I will have to cut myself some slack. We finally got our kitchen appliances in, and it took a long while until I could bake anything because the backsplash needed to be installed before the vent hood, which needed the countertops in which were backordered, etc. I couldn't start baking for the construction crew until early August. Until then, I'd get them some "bakery" which is how they say it up here...when you buy baked goods instead of making them. Luckily for me, I was able to start baking right when my raspberries were ripe in early August. </p><p>The first thing I made for them was fresh raspberry bars. These came out great! We had a ton of raspberries this year, which was wonderful because the thimbleberries were a bust this year. Not enough water, I guess. It has barely rained this summer and there has been many forest fires, even one on Isle Royale. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5RUPXxbIvAybPiQ0ebEhtMQbm9J5Mi39g2ip3V-SJWfLTwkzPwI_nhxSg0JfUck4dMZnAQc3vv1Py0QuR2WW9iWofDRlxA1TH8AG6WHlILFszhDForAuBOm9gwrNDVgBE7R8xmg/s2048/9279BF7E-26C9-4C4E-8E69-EC8E4D3905CE.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5RUPXxbIvAybPiQ0ebEhtMQbm9J5Mi39g2ip3V-SJWfLTwkzPwI_nhxSg0JfUck4dMZnAQc3vv1Py0QuR2WW9iWofDRlxA1TH8AG6WHlILFszhDForAuBOm9gwrNDVgBE7R8xmg/s320/9279BF7E-26C9-4C4E-8E69-EC8E4D3905CE.JPG" width="320" /></a></div><br /><p><br /></p><p>Fresh Raspberry Bars</p><div style="text-align: left;">3 cups all-purpose flour<br />1-1/2 cups sugar, divided<br />1 teaspoon baking powder<br />1/4 teaspoon salt<br />1/4 teaspoon ground cinnamon<br />1 cup shortening<br />2 large eggs, beaten<br />1 teaspoon almond extract<br />1 tablespoon cornstarch<br />4 cups fresh raspberries</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat oven to 375F</div><p>In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and cinnamon. With your fingers, pinch in the shortening until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13x9-in. baking dish. In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture. Bake at 375° for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.</p><p>I'll try to catch up on my blogging this week to make up for lost time. Today, we have the usual 3 carpenters here trimming out and a couple of electricians so I will have to make more baked goods than usual. </p><p><br /></p><p><br /></p>Cynthiahttp://www.blogger.com/profile/13307035157000793203noreply@blogger.com0tag:blogger.com,1999:blog-21022931.post-6580260593706388992021-06-22T08:24:00.000-04:002021-06-22T08:24:07.621-04:00Chorizo Hash - Lakehouse Renovation Edition<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRrGOB57nCqwd1nzr47XmLdlPbm0hQtV81rHG7ssXmufVXyNDtAb0WzDed_c5URLd3rQvC8ZZf8mxLuErfkPw4_sJIyE4MxnaTFs1iaqQYf3w0UHo_tv1lmbrptfT0NqGTKQzkGg/s2048/B3C04D31-EFFF-4958-8DE2-91055A3092F3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2035" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRrGOB57nCqwd1nzr47XmLdlPbm0hQtV81rHG7ssXmufVXyNDtAb0WzDed_c5URLd3rQvC8ZZf8mxLuErfkPw4_sJIyE4MxnaTFs1iaqQYf3w0UHo_tv1lmbrptfT0NqGTKQzkGg/s320/B3C04D31-EFFF-4958-8DE2-91055A3092F3.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>The lakehouse renovation project started out small, as all renovation projects do. We had a tiny kitchen that had no dishwasher. In an effort to find some more space to squeeze a dishwasher in, we are now adding 900 sq ft to the house that includes, among other things, a wood stove, a sauna and a butler's pantry. This is turning out to be one expensive dishwasher! Why do dishwashers always get me into trouble? I can remember one time when I needed to buy a new dishwasher, I ended up trading in my car and bought a new Explorer AND a dishwasher. But that is a story for another time... <p></p><p>This project started in earnest May 18 when the excavator showed up. By June 3, I had no more indoor kitchen. I currently do all my cooking on the back deck, where I have a grill and a propane stove I normally use for canning. We also have a microwave, but right now that is covered up with plastic to spare it from the drywall dust. The last thing I baked in my junky old electric oven that had one bad burner, an unreadable temperature display, and about 75% of the time was about 50 degrees off was some cookies for my construction crew. After spending my last 18 months of work from home without seeing my coworkers, it's good to have new people to chat up. We have the same 3 guys here most every day: Grant, Beau and Brett, who probably know more about my personal life than any office mate I had at Ford, since they see me in my native habitat all day, every day. They have literally seen "all my dirty laundry", for example. Also, when a guy has to empty out your linen closet so he can tear it out, it seems oddly personal. Or cart your toilet to a dumpster. On many other days, they are joined by Ted the plumber and Scott and Connor, the electricians. Usually they roll in before 8 am, when I am headed out to the back porch to scratch up some breakfast. </p><p>Luckily for me, the kindhearted souls at <a href="https://driftlessprovisions.com/" target="_blank">Driftless Provisions</a> sent me some of their wonderful sausage to try out. Today, I wanted something spicy, and thought to make my famous lakehouse breakfast special, which is a frittata. It's hard to finish it off without an oven, however. So I went with hash instead. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibNuKxqWeZ6TOXKg8xlvrEjnNkJwAmc1lbcdVppqiBada3LpsUCIulHx6ekQlZyv2zUup7HxVMUoKyfyjqK2HdDQ83jqjB1ALNS_GMWJr8NjkoJmIt3dsc-xr11ThyrH-M8E-eyg/s2048/IMG_3131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibNuKxqWeZ6TOXKg8xlvrEjnNkJwAmc1lbcdVppqiBada3LpsUCIulHx6ekQlZyv2zUup7HxVMUoKyfyjqK2HdDQ83jqjB1ALNS_GMWJr8NjkoJmIt3dsc-xr11ThyrH-M8E-eyg/s320/IMG_3131.jpg" width="320" /></a></div><br /> <p></p><p>Chorizo Hash</p><p><a href="https://driftlessprovisions.com/collections/buy-salami/products/chorizo" target="_blank">2 oz link Driftless Chorizo </a> (or any other kind of Spanish chorizo)</p><p>1/2 cup diced onion</p><p>1 cup diced potato (1/4 inch diced)</p><p>1/4 cup water</p><p>Salt and pepper</p><p>6 eggs, beaten</p><p>Slice chorizo in half, lengthwise, and remove casing. Dice in 1/4 inch pieces. In a cast iron frying pan, fry until slightly browned. Add onion and saute until soft, about 5 minutes. Add potato and water and cover pan and cook until potatoes are tender, about 5 minutes. Remove cover and stir and cook until pan is dry. Add eggs and cook while gently stirring until cooked through.</p><p>Cooking on the <a href="https://motherskitchen.blogspot.com/2015/09/salsa-2015.html" target="_blank">outdoor canning kitchen stove</a> can be a challenge. It has 2 burners, a high/low and high/high burner. Unless I am boiling water, I try to use the high/low burner. Even so, it's pretty hard to modulate the temp for gentle cooking; there are temperature knobs which adjust the propane but it's pretty much just "on" and "off". And just like in chemistry class with your Bunsen burner, you need to modify the oxygen intake to make sure it doesn't burn orange. Lastly, if it's a windy day, it can be tough to keep it lit. Luckily for me, today's winds were mild. Breakfast!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJrOUhW5Ndw0IuxHFic4zvaGvWas_VQS_PDFWVmDGed4JXxG0WSSnxJ9SWzL2T4Lz-uFpK1JqiRISNn-lGOuht2uFJdIPtJUhVEZTzRHQBmxtPa-Oig-0uVsvot-6SL3f4RtpTFA/s2048/IMG_3132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2029" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJrOUhW5Ndw0IuxHFic4zvaGvWas_VQS_PDFWVmDGed4JXxG0WSSnxJ9SWzL2T4Lz-uFpK1JqiRISNn-lGOuht2uFJdIPtJUhVEZTzRHQBmxtPa-Oig-0uVsvot-6SL3f4RtpTFA/s320/IMG_3132.jpg" /></a></div><br /><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Cynthiahttp://www.blogger.com/profile/13307035157000793203noreply@blogger.com0