Book Review Faerie Tale

 

“Magic is believing in yourself, if you can do that, you can make anything happen.”

Johann Wolfgang von Goethe

Do you believe in the magic of faeries? Author Suz Anne Wipperling's newest book “Faerie Tale," addresses that question with her love of fantasy as she delves into the world of faeries. The book is a story poem of a little Irish girl, Annie Mc Glinty, who narrates the story. She feels misunderstood and wishes to be free from human expectations beginning at a young age of three. Every day, Annie escapes the watchful eyes of adults and wanders off to the glen to follow the faeries. She encounters a faerie named June, who has been abandoned on a wildflower stem. Her wing was broken, and she was blown by the wind. At age six, Annie is sent home from school for disrupting classes with her tales of the glen. Exasperated with people not wanting to listen to her tales, she crawls out of her bedroom window and never looks back. June becomes her companion as they went deep into the forest of Baylagh Glen. Together, they began their vagabond life, with Annie never considering being missed by humans. As time passed, deforestation problems impacted the bands of faerie's homes, causing them to be wiped out with trees cut and the appearance of many lawns. The faeries cursed mankind for their ruthless behavior. Annie feels displaced, with neither faeries nor humans fully understanding her. She realizes that her home and her family are where she belongs. Annie begins her long journey home to be reunited with her family and discovers that life holds a new pathway for her. 

Wipperling has created a clever storyline to remind the reader of the importance of discovering your path and figuring out what's important to you. The storyline also includes an environmental message: Protecting the earth is everyone's responsibility. It also takes a skilled writer to keep up the momentum to create a story with a poetic narrative that maintains a steady rhythm throughout the story. 

The book is 36 pages long and contains much text per page. For readability and interest level, ages 9 and above would most likely understand the storyline. It's a wonderful read-aloud for classroom teachers to discuss the prevailing themes throughout the story with students. Books can be ordered on Amazon, Barnes and Noble, and through the publisher, Pegasus's website.

I would be remiss if I didn't mention Tanya Ramsey's illustrations. 

Illustrations play a crucial role in developing the storyline and capturing the attention of young readers. Ramsey successfully creates a lot of visual appeal to the storyline with her black-and-white pencil drawings. The illustrations were detailed and attentive to the size of humans and faeries. I found each illustration quite creative and engaging.

All About The Author: Suz AnneWipperling

Suz Anne Wipperling is a Minnesota author, freelance writer, and poet. Her work has been published in several publications in the Brainerd, MN area and in several anthologies. Wipperling has several YouTube videos of her poems set to her original photographs. https://www.youtube.com/results?search_query=suz+anne+wipperling The Violin is my personal favorite. 

Check out her Facebook page https://www.facebook.com/wipperlingauthor

Book Review Desperate Warrior

 

Award-winning W. Michael Farmer's newest book, “Desperate Warrior: Days of War, Days of Peace Chato's Chiricahua Apache Legacy Volume One," offers readers an exceptional view into an epic saga in Apache history. The story is narrated by Apache warrior Chato. Farmer's meticulous and well-researched historical fiction brings to light a time period often overlooked and misunderstood. Pedes-Klinje(1854-1934) was known to the Mexicans as Chato, meaning “flat-nosed.” He was a subchief of the Chiricahua Apaches and often Geronimo's sequndo (second in command) for many raids and battles in southern Arizona and northern Mexico in the 1870s. His thirst for power and contempt for White Eyes (Blue Coats) was all-consuming.

At the beginning of the book, the author wisely incorporates a list of Apache words and phrases, names of historical characters pertinent to the story, specialized names, and Chiricahua Apache bands for ease of reading. A brief overview/synopsis of the story was a helpful background addition. While based on actual historical events, “Desperate Warrior” is a work of fiction, making it more impressive as the author effectively captures the “heart and soul” of a warrior who was betrayed by White Eyes, Geronimo, and his fellow Indian groups. 

Chato and Geronimo were taken under guard to San Carlos Reservation in 1877. Geronimo left the reservation in 1878, but he and the great war chief, Juh, were talked into returning in 1880. During this time, many promises were made to Apache bands but were not kept. Life on the San Carlos Reservation lacked necessary supplies, rampant mosquito-borne diseases prevailed, and corrupt politics provided crooked agents who stole supplies from sick and starving Indians. In 1881, Geronimo led a breakout from the reservation and was followed by Chato, then his Segundo, and over 300 Chokonen Chiricahua Apaches. From a stronghold of Juh in Mexico’s Sierra Madre Mountains the Apaches made war and raided on both sides of the border. While in Mexico in January 1883, Chato’s wife and two of his children were taken prisoner and sold into slavery by Tarahumara Indians serving as Mexican paramilitary. Chato desperately wanted to return them but had no idea where they were taken or who had them. In May of 1883, General George Crook led 50 cavalry troopers and nearly 200 Apache scouts into Mexico. In a near-bloodless coup, Crook convinced the Apache leaders to surrender and return to San Carlos. When Chato surrendered to Crook, Crook promised him he would get the army to work with the Mexican government and get his family back. Clinging to the notion that peaceful co-existence with White Eyes might improve the Apache’s situation, his he vowed to aid the US Army in maintaining peace on the reservation. When he returned to the reservation from Mexico in 1884 Chato became a First Sergeant of Scouts (the highest rank an Indian could hold), for Lieutenant Britton Davis who was in charge of the Chiricahuas at Fort Apache. Chato and Geronimo became enemies at Fort Apache when Chato warned Geronimo not to botch any deal to get his family back by leading a breakout from the reservation. A hard-eyed killer, Geronimo loved his People and his family but hated disloyalty. He called Chato a traitor and, just before breaking out in 1885, told his brothers Fun and Tisnah to kill him, which they were unable to do. When Geronimo denounced him as a traitor, hope began to fade for Chato to retrieve his family. With a relentless pursuit of justice, Chato becomes one of the primary scout leaders and leads the hunt for Geronimo’s renegades who broke out of Fort Apache in 1885.

Farmer's extensive knowledge of the time period and Apache history is evident in his descriptive writing. He vividly captures the essence of battle scenes, raids, everyday Indian life, the emotional turmoil of the Apache warriors, and the heart of a desperate warrior, Chato. Farmer's book is an impressive piece of writing and, from a historical perspective, a wonderful resource on Apache history and culture. 

Chato-1884

 

ALL ABOUT THE AUTHOR

MICHAEL FARMER https://wmichaelfarmer.com

W. Michael Farmer is a retired Ph. D physicist. He is an award-winning author of 18 books. He combines ten-plus years of research into nineteenth-century Apache history and culture with Southwest living experience to fill his stories with a genuine sense of time and place. His novel Desperate Warrior recently won the Will Rogers Medallion Award.    

One Pan Meal Shrimp Orzo with Fresh Veggies

Springtime at the Minneapolis Arboretum

One Pan Meal Shrimp Orzo with Fresh Veggies

Cook's Notes: This Italian-style dinner is made in one pan. Orzo, a small Italian pasta, is like risotto but much easier and quicker to assemble. Seared garlic shrimp and orzo are the perfect combo for a flavorful midweek meal. Advance prep helps in the assembly. The recipe was adapted from juliasalbum.com and serves 3-4. 

What to serve with it—Because shrimp orzo features a rich and creamy sauce, I recommend serving it with a slice of crusty Italian bread to dip into the luscious sauce. Also, serve a fresh salad—it always goes well with creamy pasta dishes.

Shrimp and Veggies

• 1 lb raw shrimp large, peeled, and deveined - 16 or 20 count per 1 pound of shrimp
• 1/4 teaspoon smoked paprika 
• ½ teaspoon Italian seasoning 
• Salt and pepper to taste 
• 4 cloves of garlic minced 
• 2 tablespoons butter
• 1 cup chopped broccoli
• 1 cup diced mini peppers, red and yellow

Orzo and sauce ingredients

• 1 cup orzo uncooked
• 1 tablespoon olive oil
• 2 cups chicken stock, low-sodium 
• ¼ teaspoon salt 
• Optional 14 oz artichoke hearts drained and chopped (1 can or about 1 cup)
• 4 oz fresh spinach, stems removed 
• 1 cup heavy cream 
• 3/4 cup grated Parmesan cheese
• 1/4 cup dry white wine 

How to sear the shrimp

• This recipe uses 1 lb of large raw shrimp (peeled and deveined) which usually means 16 or 20 count. Season the shrimp with smoked paprika, Italian seasoning, salt, and freshly ground black pepper.
• Heat 2 tablespoons of butter on medium-high heat in a large skillet until hot. Add in shrimp. minced garlic, broccoli and peppers. Cook shrimp for about 2 minutes per side, stirring veggies as shrimp cooks.
• To avoid steaming, make sure the shrimp are not overcrowded. You might have to work in batches. Remove the shrimp and veggies to a paper towel-lined plate.

How to cook orzo

• Wipe the skillet clean with a paper towel to the same empty pan. Add 1 cup of uncooked orzo and 1 tablespoon of olive oil. Cook the orzo on medium heat, stirring, for about 2 minutes until browned.
• Add 2 cups of chicken stock and ¼ teaspoon of salt. Bring to a boil, then reduce to a simmer (medium-low) and cook for about 5 or 10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan until it is cooked through. Do not cover. 
• Add in torn spinach leaves and artichokes if using and cream. Stir everything on low-medium heat until the spinach wilts.
• Add seared shrimp and veggies back to the skillet with the cream sauce. 
• Stir in Parmesan cheese and wine.
• Simmer for about 2 minutes or until everything is warmed through.
• Season with salt and pepper and more smoked paprika, if desired.

Blueberry Ricotta Lemon Coffeecake

 

With a rainy day here, it's a perfect time to try a twist based on an old ricotta lemon cake recipe. Blueberries were folded into the batter and topped with a crunchy streusel topping. to create a new recipe.  

A neighbor who brought Myers lemons from her California tree to share motivated me to bake this coffeecake with them.   

Blueberry Ricotta Coffeecake

Thanks to the creamy ricotta cheese, this tender cake has a spongy, moist interior. Juicy blueberries and a crunchy streusel topping make it irresistible. Add a cup of tea or your favorite cup of joe, and you'll almost forget about the rain. 

Streusel Topping Ingredients:

• 1/2 cup flour
•  1/2 cup whole almonds
•  1 teaspoon Saigon Cinnamon or 1-1/2 teaspoons ground cinnamon 
• 1/2 cup brown sugar
• 1/4 cup melted butter
• Optional 1/2 cup toasted coconut

Streusel Directions:

• Place all ingredients in a food processor. Pulse a few times until the mixture is crumbly. 
• Refrigerate for 30-40 minutes in a small bowl. 

Cake Ingredients:

• 1-1/2 cups flour
• 1 teaspoon baking powder
•  1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon 
• 1-1/2 cups sugar
•  3 tablespoons lemon zest
• 3 large eggs
• 1 cup ricotta cheese
• 1/2 cup canola oil
• 1/2 teaspoon each almond and vanilla extract
• 3 tablespoons lemon juice
• 1 cup blueberries 

Cake Directions:

• Grease a 9 x 9 pan and set aside.
• Whisk flour, baking soda, baking powder, salt, and cinnamon in a bowl.
• Using another bowl, mix lemon zest and sugar. Add ricotta cheese, eggs one at a time, extracts, lemon juice, and oil. Cream the mixture until well incorporated. 
• Add in flour mixture on low and beat just until incorporated. Do not overmix. 
• Fold in berries. Place batter in a greased pan. 
• Recrumble the topping with your fingers and sprinkle it evenly over the batter. 
• Bake for  40 minutes or until a tookpick comes out clean from the center. 
• Cool on a rack. This cake will keep well if tightly covered for 1 week in the refrigerator.  
  
  
  

Mixed Berry Salad with Balsamic Vinaigrette Dressing

The first observance of Memorial Day was held on May 30, 1868, to honor soldiers killed in the Civil War. Today, Memorial Day is celebrated on the last Monday in May to honor all Americans who have given their lives during wartime. The event became a federal holiday in 1971.
There are many ways, large and small, to pay tribute on this day to those who lost their lives and those missing in action: displaying a flag, writing a letter or contacting a family who has a missing service member or who has lost a loved one, attending a Memorial Day service/ceremony or parade in your area, and visiting a grave site. Be sure to check your newspapers for other events being held in your area.

Getting together with neighbors, family, and friends is all a part of celebrations. 

Cook's Notes:

This mixed berry salad is light, flavorful, and perfect for a lunch or  a BBQ side. 

Mixed Berry Salad 

The salad is jam-packed with fruit, greens, candied pecans, diced cooked chicken, and cheese crumbles. It's totally customizable to your tastes. I drizzled just a bit of the dressing so you could better see all the ingredients. 

The salad ingredients are listed, not the quantity. It was served with a slice of lemon ricotta cake with an added twist.

The recipe will be posted on Monday. 

Salad Ingredients:

• Mixed greens
• Cooked chicken slices
• Raspberries, blackberries, strawberries
• Mandarin oranges
• Sliced pears
• Cheese or feta crumbles
• Candied pecans  

Directions:

• Make ahead chicken and candied pecans.  
• Mix up salad and drizzle with berry dressing.

Balsamic Vinaigrette Ingredients:

• 4 tablespoons good quality dark balsamic vinegar or Chocolate Balsamic Vinegar
• 1/2 teaspoon Dijon mustard
• 3-4 teaspoons pure maple syrup
• 1/2 teaspoon fine-grain sea salt
• 4 tablespoons Extra Virgin Olive Oil

Directions:

• Add all ingredients to a blender and mix well. Place dressing in a small covered jar and refrigerate until ready to serve.
• When ready to serve, shake the balsamic vinaigrette and add salt and pepper to taste. 

Candied Walnuts 

Ingredients:

• 1 cup walnut halves or chopped walnuts
• 1 tablespoon salted butter
• 1/3 cup dark brown sugar

Directions:

• Heat a medium nonstick skillet over medium heat.
• Add the walnuts, butter, and brown sugar and allow them to melt, stirring with a spatula constantly to coat the walnuts. Turn off the heat once the walnuts are coated and the butter and sugar are fully melted.
• Pour the walnuts onto a piece of parchment paper in one single layer, separating them to prevent them from drying clumped together.
• Allow to dry 2 minutes before putting in an airtight container or enjoying.

Last Minute Memorial Day Ideas

Jump on board with these easy recipe ideas

Follow the link below

https://sockfairies.blogspot.com/2019/05/memorial-day-cooking-part-one.html

Memorial Day Cooking

Savor the flavors of the season with fresh ingredients. Enjoy two delicious dishes from the May Seasonal Plate Food Column.

Grilled Fish Tostadas

 Cook's Notes: One can't go wrong with fresh, flavorful, and healthy grilled fish tacos loaded with the best toppings-coleslaw, tomatoes, peppers, red onion, and pico de gallo. Other add-ins include avocado slices, lime wedges, Mexican Crema, and hot sauce. 

Tips: For the best fish tacos, buy thinner fillets because they cook faster and taste better with the marinade. Use corn tortillas to make authentic Mexican Tacos. Corn tortillas can be heated on the grill or in a dry skillet. I used 1 lb. walleye that was marinated and then grilled for this recipe. The best Substitute for Mexican Crema Crème Fraîche is plain yogurt or full-fat yogurt.

Ingredients:

• 1 lb. lean white fish
• Salt and pepper to taste
• Corn white tortillas
• 3 cups of multicolored coleslaw
• 1/2 cup each of diced red peppers, grape tomatoes, and red onions

Marinade Sauce

• 2 tablespoons lime juice 
• 1 garlic clove, minced
• 1-1/2 teaspoon chili powder 
• 1 teaspoon Elote seasoning or cumin
• 1/4 teaspoon paprika

Fish Tostada Topping

• 1/2 cup each of mayonnaise and sour cream or substitute yogurt 
• 1 tablespoon lime juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cumin
• Sriracha sauce to taste 

Directions:

• Mix up the fish tostada topping and set aside. 
• In a bowl, mix the marinade and pour it into a zip-loc bag. Add in fish and marinate for 30 minutes. Drain marinade and grill fish on foil until it is flaky. 
• Heat tortillas on the grill. 
• In a bowl, mix coleslaw, peppers, tomatoes, and onions. Add in fish chunks. Serve open-face on warmed grilled tortillas.
• Top with fish tostadas topping or purchase Mexican Crema Crème Fraîche 

Strawberry-Rhubarb Crisp

Cook's Notes: A spring favorite that combines strawberries and rhubarb, two of spring's first produce. Tart rhubarb and sweet strawberries bubbling away in their juices beneath a crunchy oat streusel topping is perfect for a spring night, served warm out of the oven with a scoop of vanilla ice cream. And don't overlook leftovers, which might even be a delicious breakfast treat for some.

Filling Ingredients:

• 4 cups strawberries, rinsed and diced
• 5 cups diced rhubarb, cut into 1-inch pieces
• 1/2 cup brown sugar
• 2 tablespoons sugar 
• 2 tablespoons cornstarch
• 2 teaspoons ground cinnamon or 1 teaspoon Saigon cinnamon 
• Juice of 1 small lemon
• 2 teaspoons orange zest
• Optional 1 tablespoon orange liqueur

Topping Ingredients:

• 1 cup flour
• 3/4 stick chilled butter cut into 1/2 inch cubes 
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon or ½ teaspoon Saigon cinnamon
• 1/4 teaspoon salt
• 1 cup quick-cooking oats (not instant)  
• 1/3 cup chopped pecans or sliced almonds
• Dash nutmeg

Directions:

• Add flour, butter, sugar, cinnamon, and salt to a food processor. Pulse to combine about 2 times on low until the mixture becomes grainy and can be pressed together. Add rolled oats, nuts, and a dash of nutmeg. Pulse once more until incorporated. Refrigerate topping for 30 minutes. 

• Preheat the oven to 350 degrees. Combine chopped rhubarb and halved strawberries in a mixing bowl. Add sugars, cornstarch, cinnamon, lemon juice, orange zest, and orange liqueur if using that ingredient. Toss all filling ingredients to combine. Pour fruit into a lightly greased 2- 1/2 -3 qt baking dish. 
• Sprinkle topping evenly over fruit. Bake at 350 degrees until the fruit is bubbling and the topping has lightly browned about 30 - 40 minutes.
• 
  Enjoy spring as it unfolds each day.

Taco Tuesday

Sausage Tortilla Breakfast Bake

This casserole combines the spices of the Southwest with the comfort of a hearty breakfast, perfect for brunch. You can spice it up by adding cayenne and hot peppers or mellow it out by replacing the tomatoes and green chiles with mild salsa. It’s a versatile and easy-to-prepare dish, and we enjoyed it for dinner. Be sure to use a deep pie pan, as the mixture in the pan is full. To be on the safe side, I put the baking sheet on the rack below the pie pan just in case any drips needed to be caught. 

SausageTortilla Breakfast Bake 

Cook's Notes: The recipe was adapted from tasteofhome.com. I thought it was unique to use these ingredients to create this casserole with a Southwest flair. It was a creative twist on Taco Tuesday. Using lean turkey breakfast sausage and fat-free milk can save calories.   

Ingredients: 

• 2 cups lean-cooked turkey breakfast sausage or Italian sausage (8 oz.) 
• 3/4 cup onions, diced
• 3/4 of a can of diced tomatoes with green chiles
• 8 corn tortillas (6 inches)
• 1/2 cup shredded Monterey Jack cheese and 1/2 cup shredded pepper jack cheese or use  1 cup sharp cheddar cheese
• 6 large eggs
• 3/4 cup fat-free milk or 2%
• 1 teaspoon Elote seasoning or ground cumin 
• 1/4 teaspoon paprika
• Optional: Reduced-fat sour cream, salsa, and additional chopped green onions

Directions:

• Preheat the oven to 350°. In a large skillet, cook and crumble sausage with onions over medium heat until no longer pink, 4-6 minutes. Move the meat and onions to one side.  Wipe the pan free of grease, stir in tomatoes and green chiles, and mix together.
• Coat a 9-in. deep-dish pie plate with cooking spray. Line the pie plate with 4 corn tortillas (overlapping). Sprinkle with half the sausage-tomato mixture and cheese. Repeat the layer one more time.

• In a blender, mix eggs, milk, paprika, and cumin or Elote seasoning.  Pour the egg mixture over the corn tortilla layers.

• Bake, uncovered, until just set, 30-40 minutes. Let stand for 10 minutes. Cut into wedges. If desired, serve with sour cream, salsa, and green onions. A slice of watermelon is a good side for this casserole. 

Blueberry Buttermilk Waffles

Turn an ordinary day into something truly special with Blueberry Buttermilk Waffles. These waffles taste delicious no matter which meal you have them. The recipe makes 5 large waffles and was adapted from browneyedbaker.com This recipe uses basic pantry staples. You can even make your own buttermilk by mixing  1 cup milk (any kind or almond milk) with 1 tablespoon lemon juice or white distilled vinegar. Then, let the mixture set for 2 minutes before adding it to the recipe. 

Cook's Note: Buttermilk is a key ingredient for these waffles, which reacts with baking soda to create a wonderful rise, creating ultra-fluffy waffles. A little extra baking powder is included to ensure supreme lift.
Cooking tips: Use a high heat setting on your waffle maker. Don’t be afraid to crank up that temperature setting, as the waffles will NOT burn. They will be significantly more crisp when you turn up that setting versus leaving it low, resulting in soft waffles.

To reheat waffles, cut them in fourths and toast them in the toaster.

Ingredients:

• 1-3/4 cups flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 cups buttermilk
• 1/2 cup butter, melted and cooled
• 2 large eggs
• 2 teaspoons vanilla
• 1-1/2 cups blueberries

Directions:

• Whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt; set aside.
• Whisk together the buttermilk, butter, eggs, and vanilla extract in a medium bowl. Add the wet ingredients to the dry ingredients and gently whisk to combine. Fold in blueberries and be careful not to overmix!
• Spray a waffle iron with non-stick cooking spray, then preheat. Once the waffle maker is ready, add the batter ( I used almost one cup of batter for each waffle) according to the manufacturer's instructions and cook for 4 minutes. Serve immediately, or place cooked waffles in a 400-degree oven on a baking sheet to keep warm. Leftover waffles can be wrapped in plastic wrap, placed in a ziploc bag, and stored in the refrigerator for 2 days or in the freezer for up to 1 month.

    ENJOY YOUR SUNDAY

Happy Birthday PIe

Happy Birthday to the guy who is my yin to his yang. 

Charley loves life on Baby Lake. (note sweatshirt) To celebrate the special day, he is enjoying a slice of his favorite pie, Strawberry Rhubarb.  

Strawberry Rhubarb Pie
Cook's Notes: Since it's mid-May and rhubarb is one of spring's first crops, I thought I would not have any trouble finding it in stores. That proved to be a wrong assumption, as I called four local stores, and they did not have rhubarb in stock. Luckily, a friend rescued me with rhubarb from her prolific garden patch. Thank you, Shirley, for the supply. 
Ingredients:

• Pie crust for a top and bottom
• 1-1/2 cups of sugar
• 3 tablespoons quick-cooking tapioca
• Dash of salt
• Dash of nutmeg
• 3 cups sliced strawberries
• 3 cups cut finely rhubarb
• 2 tablespoons ground cinnamon or 1-1/2 tablespoons Saigon cinnamon 
• 1/2 teaspoon butter
• 1/4 cup mixture of cinnamon and sugar for top crust

Directions:

• Preheat oven to 425 degrees.
• In a large bowl combine sugar, tapioca, salt, cinnamon and nutmeg. Add in cut strawberries and rhubarb. Mix well to coat.
• Let stand for 30 minutes and stir occasionally.
• Place one rolled pie crust in the bottom of the pie pan. Use a slotted spoon to drain the fruit juices, then place the fruit mixture on top of the bottom pie crust.
• Dot the fruit mixture with butter and place the other pie crust on top of the mixture.
• Brush the crust lightly with milk.
• Mix a little sugar and cinnamon together and sprinkle a couple of tablespoons over the crust.
• Use a sharp knife to cut a few vents in the crust.
• Add foil strips on the outer edge to prevent crust edges from over-browning.

KITCHEN HACK

Replace the foil step by placing one piece from a tart pan set over the pie and proceed with baking.

• Bake the pie for 10 minutes at 425 degrees, then reduce the heat to 400 and bake 30 minutes longer or until the filling is bubbling and looks set.
• Wait until completely cooled before cutting so the pie can set up.

Lake life always has its surprises. Currently, we are trying to remove a woodchuck from our property. He has made himself quite comfortable nestled within a rock wall. We are trying a suggested google search home remedy of cayenne pepper sprinkled about. We'll keep you posted.  At least he moved out from underneath the porch.    

Hawaiian Chicken Lettuce Wraps

Lilacs a harbinger of spring.

Hawaiian Chicken Lettuce Wraps
The dish is light and fresh, perfect for a late spring meal. Pair it with fresh fruit and a salad. The recipe, adapted from Real Food Publication Summer 2019, makes 4 lettuce wraps, and ingredients can easily be increased for more servings. 
Ingredients:

• 1 tablespoon olive oil
• 1 lb. ground chicken
• 1 cup sweet mini-peppers (red, yellow, and orange), diced
• 2 large garlic cloves, minced
• 1 cup sweet onions, diced
• 1/3 cup hoisin sauce
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon brown sugar
• 1 tablespoon grated fresh ginger
• 1-2 teaspoons of Sriracha
• 1 (8 0z. can) water chestnuts, drained and diced
• Salt and pepper to taste
• 1 cup fresh pineapple, diced into small pieces (look for a small container in produce)
• 1/3 cup water or pineapple juice
• 1 head of butter lettuce
• 1/3 cup chopped peanuts or roasted cashews

Directions:

• In a large fry pan, heat oil over medium heat. Add ground chicken, sweet onions, peppers, and garlic. Cook until browned 5-8 minutes, stirring constantly.
• Wipe the pan clean of excess fat with paper towels, moving the chicken from side to side in the pan until it is cleaned.
• Stir in hoisin sauce, soy sauce, wine vinegar, ginger, Sriracha, pineapple, and water or pineapple juice. brown sugar and water chestnuts. Cook on medium-low for 5-6 minutes. Season with salt and pepper as needed.
• To serve, place 1/2 cup Hawaiian chicken filling on one butter leaf lettuce, top with green onions if desired, and chopped peanuts or cashews.