Blue Rivers of Heaven

Follow the continued adventures of Zebadiah (Zeb) Creed, a wilderness-hardened man with a code of honor, in “Blue Rivers Heaven” Tales of Zebadiah Creed Book Three by Mark C. Jackson. Zeb is driven to the rivers of the Missouri and Mississippi Rivers and surrounding lands on a quest to find the men who killed his brother. A succession of events sidetracks Zeb from his original mission of revenge and justice. He is framed for a murder he didn't commit and jailed in New Orleans, later sent up the river to the swamp on a chain gang to build a road for a plantation, and then thrust into the middle of a conspiracy of confederates, whose efforts are to build a golden circle of slave states. Zeb is forced back to New Orleans to assassinate General Sam Houston, future president of the new republic of Texas. With the help of his friends and foes alike the assassination is thwarted but not without consequences. Zeb betrays Willie Dan, a cold-blooded killer, and is forced to flee on an urgent mission up the Mississippi to the lower Missouri hoping to save the life of Anna, his one true love.

Needless to say, there is no shortage of action in Mark C. Jackson's newest book “Blue River Heaven.” It's storytelling at its best. Zebadiah Creed is the protagonist and narrator. The story is told in the first person but as an older man who looks back and pens his tales because his friend Sam Clemens urges him to write down his true story. Well-crafted descriptive writing takes on a lyrical tone defining the sights and sounds of river and plantation life and the surrounding New Orleans area painting vivid scenes. Readers will be engaged from start to finish, especially with the fast-paced action. The story is framed within the context of 1836 era. Jackson has incorporated authentic historical details which adds a sense of realism to the story. Readers will find the main characters flawed but interesting and well-developed. Loyalty, betrayal and friendship fuel acts with consequences throughout the story. Characters find they are beholden to the choices they make which in turn impacts their life.

Missouri and the Mississippi are connecting rivers that play a strategic part in the storyline. Zeb, being from the mountains, found river commerce and life on the river a totally new experience. The book title can be interpreted as a simple allegory for all the rivers he traveled. Readers will have to decide for themselves if Zeb Creed's life comes full circle finding redemption and forgiveness, or might there be the realization that there are more and greater tales to be spun.

I highly recommend this novel for its superb writing. In addition, Zeb's daring exploits kept my attention from start to finish.

ALL ABOUT THE AUTHOR

Award-winning author, singer-songwriter, and “builder of things,” Mark C. Jackson is a veteran wordsmith with a passion for western historical fiction. He is known for his ability to give readers a realistic depiction of 1800s frontier life, Jackson is the author of the series The Tales of Zebadiah Creed and podcast series Butch Cassidy and the Sundance Kid for Legends of the Old West. Jackson is a standing member of the Western Writers of America.

https://markcjacksonwriter.com/ Check out his website for details about his other books and his music.

Sweet Potato Hash with Sausage

Looking for a new meal idea?  This dish is an Ever Ready Special packed with nutrition and deliciousness. Sweet potatoes are versatile and healthy.

Sweet Potato Hash could just be your new favorite early autumn dish with sweet potatoes bursting with a sweet maple flavoring and cinnamon paired with savory sausage, onions, and peppers. Cumin and chili powder add some extra spice to your dish. Crack an egg or two on top and the dish can be a brunch or breakfast dish to be enjoyed by all. 

Cook's Notes: The recipe serves 4. Variations include adding one diced apple or 3 cups of torn spinach leaves. See directions below.

Ingredients:

• 1/2 lb. Italian sausage, crumbled or breakfast Sage Sausage or Maple Sausage, crumbled
• 1 cup each diced sweet onions and mini sweet peppers, a combination of yellow and red
• 3 garlic cloves, diced
• 3 sweet potatoes. peeled and diced
• 1-1/2 tablespoons olive oil and 1-1/2 tablespoons maple syrup
• Saigon cinnamon
• 1/4 tsp. each chili powder and cumin
• 4 large eggs 

Directions:

• Preheat oven to 400 degrees.
• Place diced sweet potatoes in a bowl, mix with olive oil and maple syrup to coat.
• Spread sweet potatoes evenly on a baking sheet lined with parchment paper or a silicone pad. Sprinkle with cinnamon and bake for 20 minutes or until potatoes are crispy and tender. If adding an apple place in the bowl with sweet potatoes to be roasted.
• In a large fry pan sauté onions, peppers, garlic, and sausage with cumin and chili powder. Push the cooked mixture to the side and wipe excess grease out of the pan.
• Add in cooked sweet potatoes and mix well. If using spinach add in the last few minutes of cooking time, and stir until wilted. Optional adding in 4 cracked eggs. Cover to cook and serve immediately.
  
  
  
  
  
  

Weekend Round-Up

 
My tomatoes are ripening faster than I can use them but did manage to squeak in these two recipes.

Puff Pastry with Caramelized Onions Tomato and Italian Sausage Tartlets

I made another round of puff pastry tomato tarts because they are so good and make for a great light summer meal. Check the recipe link of a previously posted recipe.https://sockfairies.blogspot.com/2019/08/puff-pastry-tomato-tarts.html

A salad addition perfect for these tartlets is one that's fresh and seasonal.

Peach, Watermelon, Tomato Salad with Spinach. Red Onions and

Mozzarella 

The following ingredients were used in the salad and they can be decreased or increased depending on the number of servings needed. 

Ingredients: 

• Peaches, chunks
• Watermelon cubes
• Red onion slices
• Handfuls of torn spinach leaves
• Cherry tomatoes halved
• Basil
• Mozzarella cubed
• Balsamic vinegar

Directions:

• Mix one hour before serving and chill.
• Add a splash of good quality dark vinegar right before serving. 

A noteworthy easy inexpensive craft project. 

Photo Tile Project
Watch this DIY Tutorial on how to make photo coasters. Ceramic tiles can be purchased at Home Depot or any other builder supply store. If printing photos from your printer be sure to use photo paper.
https://www.youtube.com/watch?v=mIcX42rJrBk

Let The Crafting Begin

Every summer I look forward to a return visit with some teacher friends (we all once worked together). They come to the lake for relaxation, good eats, fine conversations, and making crafts. We have been on hiatus the past three years but this year we were able to all be together though missing one member, Julia who passed away. Each year some lake neighbors are also able to join our group.  

In the past, we have taken turns coming up with a craft and making sure everyone has the right supplies. Thrift and dollar stores are one of our most valuable resources as well as the use of Bernie and Linda's extensive craft supplies. 

Some of our previous creative endeavors from years past include (left to right front of picture) cake stand (plate glued on a wine glass for a base), wine glass (decorative wire and beads glued on), spoon (decorative wire and beads glued on),  original poems (typed on decorative paper and framed) and napkin note cards. 

Then there were the addictive paper gift boxes (made from cardstock) which we couldn't seem to stop making once we got the hang of it.

And let's not forget the wine bags made from jean pant legs and khaki pants.

And one year went for a fall theme. We decorated Styrofoam pumpkins starting with our favorite quote and then letting our imagination take its course with glitter, Derwent Watercolor Pens and Pitt Artist Pens.

You'd think we'd run out of ideas but NEVER. One year we decorated plain color gift bags from the Dollar Store using our extensive scrapbooking supplies and made marbleized paper using shaving cream. I have learned to "look the other way" at the creative mess made with so many supplies spread out. I will say they all clean up good. Here's  Julia from one year intently working on decorating her bag.

This year Bernie with Linda's help led us on another wine bottle activity turning wine bottles into a "bit fancy" with wrapping paper and accordion folds.

These two Pinterest links will give almost the same effect as what we did.
https://www.pinterest.com/pin/813392382696442788/
https://www.tiktok.com/@mama_mila_/video/7037789218814414081

Note-empty wine bottles can be paper wrapped/decorated as shown in the above photo but then add fairy lights as another creative touch.

Lastly, we made hanging gnome pots getting into an early Christmas start. 

Looking forward to next year's crafters' gathering sharing and learning new things. 

Spaghetti Squash with Meat Ragu

On a no-pasta diet? Tasty spaghetti squash is a great stand-in for carb-dense noodles. Spaghetti squash is so versatile and easy to make! Enjoy it with salt and pepper as a side dish, drizzle it with butter and grated cheese, or top it with tomato sauce to replace your favorite spaghetti dish.

One cup of cooked spaghetti made from white, enriched noodles, contains approximately 220 calories, 42 grams of carbohydrates, and very few nutrients. Comparably, one cup of cooked spaghetti squash provides about 42 calories, 10 grams of carbohydrates, and a host of important nutrients such as vitamin A and potassium.
Once you find out how really easy it is to roast spaghetti squash you'll be craving it more and on the hunt for recipes.

I found this step-by-step video on how to roast spaghetti squash helpful.
http://www.foodnetwork.com/how-to/photos/how-to-roast-spaghetti-squash
BEEF RAGU BOLOGNESE
Ever wonder what the difference is between a Ragu' and Sauce? You might think that they are one and the same since they all go with pasta. But there are differences.

"Sugo" or sauce is a general term that indicates a fluid sauce. It can be a simple tomato sauce like a marinara or can include whole plum tomatoes and some other ingredients, cut small.
A ragu' is a thick, chunky sauce usually made by cooking several kinds of meat in a sauce, usually tomato. That said, a ragu' can also made with seafood, vegetables or a combination of these.

The most famous ragu's in Italy are the Bolognese and the Napoletan. A Bolognese ragu' is made with ground meat cooked with vegetables and a small amount of concentrated tomato.
Spaghetti Squash with Meat Ragu

Cook's Notes: Roasted Spaghetti squash topped with a simple meat sauce that has been simmered with tomatoes, onion, carrots, and celery. I loved this low-carb dish, you won't even miss the pasta and you'll save on calories.
The recipe serves four and is adapted from skinnytaste.com
Ingredients:

• 8 cups cooked spaghetti squash from 2 medium, about 6 lbs.
• salt and pepper to taste
• 1 teaspoon olive oil
• 1 cup each diced onion, carrots, celery
• 1 lb. lean ground beef or Italian sausage    
• 1 (14.5 oz. can) crushed tomatoes, basil, and garlic
• 1 (14.5 oz. can) whole peeled plum tomatoes
• 1 teaspoon sugar
• 1 teaspoon Italian seasoning
• 1/2 teaspoon each parsley flakes and oregan0
• 1 bay leaf
• 1/4 cup dry red wine
• Parmesan cheese
• Cooking spray

Directions:

• Add chopped onions, celery, and carrots to the food processor. Pulse four times.
• In a large deep pan add olive oil and sauté chopped veggies on medium heat for four minutes.
• Add in crumbled meat and cook on low covered. Drain mixture and pat meat dry of grease and return back to the frying pan.
• Add in one can of crushed tomatoes, one can of whole tomatoes, sugar, spices, bay leaf, and wine. Cook on low heat for one hour, stirring occasionally. Remove bay leaf before serving.
• Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper or a silicone pad. Cut squash in half lengthwise. Scoop and clean out the flesh. Spray the inside of the squash and outside edges with cooking spray. Salt and pepper and roast for 45 minutes or until fork tender drawing threads through the squash.
• Place cooked spaghetti squash in a bowl and cover to keep warm until serving.
• Grate Parmesan cheese over top of each meat ragu serving.

Now this time Roxie really caught my attention as I was driving by. I did a double take!

Roxie lives with the Jorgensons who hosted a fun Gals Weekend with all their pals who were suited up for some serious water play. Love it!!

Weekend Round-Up Part Two

 

A weekend of celebrating with my family for my sister's birthday. It's the first time in 5 years we have all been together in one place to get a photo though we did miss our brother Don being there with us. He passed away several tears ago. 

I could not believe my good fortune being in the cities and still being able to find 

Of course, now I had an excuse to bake Peach Crisp to use those peaches up with a short life span. 

Peach Almond Crisp

Cook's notes: Crisps are a great summertime dessert with many seasonal fruits available.  The topping has an extra crunch made with yummy chopped honey roasted cinnamon almonds. The baker from twopeasandtheirpod gave me permission to have it for breakfast. In her own words..."this crisp is technically a dessert, but if you find yourself eating it for breakfast, don’t be ashamed. It has almonds, oats, and fruit."

Sounds like a breakfast of champions to me!

Cooking Tips;

• A product called Blue Diamond Honey Roasted Cinnamon Almonds was suggested for this recipe. I found the local grocery store had their own similar product. 
• For easier peeling skin off peaches place in boiling water for 30 seconds, remove with a slotted spoon and run peaches under cold water.
• Chill topping ingredients 30 minutes.

Ingredients:
For the Filling:

• 6 cups sliced peaches (about 6 large peaches)
• 1/4 cup all-purpose flour
• 1/3 cup granulated sugar
• 1 teaspoon cornstarch
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract

For the Topping:

• 1 cup old-fashioned oats
• 3/4 cup packed brown sugar
• 2/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon 0r 1/2 teaspoon Saigon cinnamon
• 1/2 cup chilled butter, cut into pieces
• 1 cup chopped Blue Diamond Honey Roasted Cinnamon Almonds or 1 cup crushed almonds mixed with 1/4 teaspoon ground cinnamon
• Optional ice cream for serving

Directions:

• Preheat the oven to 350 degrees and spray a 9 x 9-inch baking dish with cooking spray, and set aside.
• In a large bowl, combine sliced peaches with flour, sugar, corn starch, and vanilla. Gently mix and let sit for 10 minutes.
• In a separate large bowl, combine the oats, brown sugar, flour, salt, and cinnamon. Stir until well combined and the brown sugar clumps are broken down. Add the butter pieces and mix in with your hands until you have a crumbly mixture. A food processor can be used for this step pulsing butter pieces in. Stir in chopped almonds.
• Use a slotted spoon to drain some juices as you place the filling in a baking dish.
• Evenly sprinkle the crisp topping over peaches.
• Bake at 350 degrees for 25-30 minutes until the topping is golden brown and the crisp is bubbling. Remove from the oven, place on a wire rack, and cool for 15 minutes before serving.
  

Note; peach crisp is best served the day it's made but will keep it in the refrigerator for up to 2 days. Reheat before serving.

The Crafters have returned Up North after a 3-year hiatus. A sneak preview of what we did last week. A recap in the next posting.  

wine bottle gift wrapping

gnome invasion

Weekend Recipe Round-Up

A Slice of Summer

Peach Blueberry Pie

Baking Tip: Cool pie at least one hour for filling to set.

Ingredients:

• Prepared pie crust mix (need a top and bottom crust) or homemade crusts 
• 7 large ripe peaches
• 1-pint fresh blueberries, rinsed, drained and patted dry on a paper towel
• 3/4 cup white sugar
• 1/2 cup brown sugar 
• 1/4 cup quick cooking tapioca
• 2 tablespoons cornstarch
• 1 tablespoon Saigon cinnamon
• Dash of allspice 
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon butter 
• 2 tablespoons sugar mixed with a 1/2 teaspoon cinnamon 

Directions:

• Blanch peaches for 30 seconds in boiling water, then submerge immediately in an ice water bath and remove skins.
• In a large bowl mix sugars, tapioca, cornstarch, cinnamon and lemon juice.
• Cut peaches into chunks, add to sugar mixture with blueberries and coat both fruits. 
• Let peach mixture stand for 15 minutes (stir occasionally) while rolling out dough for bottom crust.
• Preheat oven to 425 degrees.
• Important to know - the peach mixture will be liquidy so use a slotted spoon to drain each spoonful of peach/blueberry mixture as you place in bottom crust.
• Dot the peach blueberry mixture with butter.
• Place top crust over filling and flute edges. 
• Add foil strips around top crust which will prevent over browning.
• Using a pastry brush moisten the top crust with a little milk and then sprinkle a mixture of white sugar and cinnamon over crust. 
• Cut 5 vents about 2-1/2 inches long in top crust.   
• Bake at 425 degrees for 20 minutes then reduce heat to 400 and bake 20-25 minutes longer.

Tomato Peach Cucumber Basil Salad

Cook's Notes: Blanch peaches for easier peeling.

Ingredients:

• 1 lb. tomatoes (you can use sliced, cherry, or a combo of both)
• 1 cucumber sliced and seeded
• 5 fresh basil leaves thinly sliced (more for garnish)
• 3 fresh peaches, skinned and sliced
• Thinly sliced red onions to taste
• 3 tablespoons olive oil
• 3 tablespoons white balsamic vinegar. Try peach white balsamic for even more peach flavor.
• Salt and pepper to taste
• Directions:
• Arrange the tomatoes, cucumbers, peaches, and red onion on a serving platter. Sprinkle thinly sliced basil leaves evenly over the top.
• Mix olive oil and white balsamic vinegar and drizzle over salad.
• Season with salt and pepper to taste.
• Garnish with a sprig of basil. Serve chilled.

Mangoritas

Cook's Notes: A refreshing summer drink that makes 4 servings each 1 cup. Add  your favorite chips and avocado dip and it's sure to be a hit at your next summer gathering.

Ingredients:

• 1 can (10 oz.) frozen margarita drink mix
• 1 cup mango Nectar (found in the fruit juice aisle)
• ½ cup tequila
• 4 cups crushed ice

Directions:

• Place all ingredients in a blender except ice.
• Add on high speed until smooth slushy.

Roasted Tomato Basil Soup

 Another bowl of summer with Roasted Tomato Basil Soup

Cook's Notes: Recently I came across Ina Garten's Roasted Tomato Basil Soup. Since my tomato plants are thriving this year being in a new location (on the deck away from the deer) it seemed like a good time to make a pot of soup. The soup is made with fresh roasted tomatoes, garlic, basil, and onions.

These tomatoes are pure bliss in taste especially compared to ones from the store. 

Make the soup ahead a day for flavors to meld. There are a few steps to this soup but well worth the effort. Mea culpa but I did adapt Ina's recipe. Bonus-I had company so we added a slice of tomato to the panini cheese sandwiches.

Roasted Tomato Basil Soup

Ingredients:

• 6 large ripe tomatoes cut in half 
• 1/4 cup + 2 tbsp. olive oil
• 2 cups chopped sweet onions
• 3 large garlic cloves, minced
• 2 tablespoons butter
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon sugar
• 1 (28 oz.) can of whole plum tomatoes, with juice or San Marzano Tomatoes
• 1-14 oz. can garlic, basil, and oregano crushed tomatoes
• 4 cups fresh basil leaves, packed and torn
• 1 teaspoon thyme or oregano
• 2 cups chicken stock, low sodium 
• 1/4 cup cream
• Salt and pepper to taste

Directions: 

• Preheat the oven to 400 and line a baking sheet with parchment paper and set aside.
• Gently toss the tomatoes with 1/4 cup olive oil and place them on the prepared baking sheet. Sprinkle with salt and pepper, to taste, and roast for 45 minutes.
• In a large dutch oven, heat olive oil and butter over medium heat. Add the onions, red pepper flakes, and a pinch of salt. Sauté until onions are translucent and start to brown, about 10 minutes. Last 3 minutes of sautéing add in minced garlic.
• Add in the 2 cans of canned tomatoes, basil, thyme or oregano, roasted tomatoes, including the juices, and chicken stock. Season with salt and pepper, to taste. Bring the soup back to a simmer and cook for 40 minutes, uncovered. 
• In two batches puree in a blender. Return soup to pot and add in 1/4 cup cream, stir until mixed. 
• Serve with croutons and/or Parmesan cheese.  

Another similar recipe from Ever Ready is Creamy Tomato Soup

https://sockfairies.blogspot.com/2018/01/celebrate-notable-birthday-with-creamy.html

Northwoods Art and Book Festival Recap Part Two

PART TWO NORTHWOODS ART AND BOOK FESTIVAL RECAP

A festival that exceeded our expectations with over 2,500 people in attendance. It  was just a perfect day.

With so much to see and so much to do festival goers certainly had a lot of choices.

Pies by Guys who sang as they served up a slice of pie was a popular destination.  

Even after making 70 pies Jeanette (owner of the Big Dipper) still had a smile on her face as she cut the pies.

One of the most creative additions to the festival this year was Poetry Safari a poetry scavenger hunt sponsored by Kokoro Center for Music and Performing Arts and Northwoods Arts Council.  

147 Poetry Safari players trekked through the festival wearing Poetry Safari buttons, blue pencils, and trackers in hand, searching for the elusive 11 poems by Minnesota poets scattered about the festival.  When players returned triumphantly to the headquarters they were rewarded with poetry journals, bookmarks, and John Thornberg's "Top Ten Tips for Writing Poetry." 

Wonder Trek Museum provided a variety of interactive hands-on materials for chidden to play with. 

Various community organizations had a strong presence at the festival. 

Hackensack Dog Park raising funds for the completion of the dog park and selling dog treats.

Hackensack Lending Library and Hackensack Chamber

Mann Lake Bee and Ag Supply

Wayne and the Boys provided music throughout the day.

Finer Meats and Eats served a variety of foods and 

Rendezvous Brewing served beer and one could also find booths for 

Strudel Haus, Homemade Fudge, Liquid Gold BBQ Sazz, and Brambleberry Farm.

  
With over 60 fantastic artist vendors representing a variety of art media choices abounded for festival goers. These are just a few of the artists who joined the festival for the day. 

   Bill Sumner-Bear Paw Paperworks

Emily Gray Koehler- Printmaker

Mark Swenson Waters Edge Art

Keri Norman-Jeweler

You don't want to miss next year's 28th Annual Northwoods Art and Book Festival.  Mark your calendar for August 12, 2023. We just keep getting better each year. 

This year's event was made possible by a grant from the Five Wings Arts Council. A shout out also to Lakes Printing in Brainerd for being a proud supporter of the arts.