I'm Baaaaaaaaaaack!

The World According to Bella

I finally got my mojo back after a hiatus of not writing for some months. My batteries are recharged and I am on a roll. With the big holiday weekend in full force and my owners are preoccupied with company I seized my chance to get my paws on the keyboard. I have been bursting to get my stories out there.

I am happy to report that life has been real good for me. After the ugly encounter with porcupine awhile back lake life has settled in rather nicely. I have been given a lot of freedom and taken full advantage of it. Each morning I sit out on the porch and look over my domain. I do my best to bark off any wildlife intruders all through the day. But it can get tiring keeping watch on the front yard plus the lakeside. I have done my best to even scare off any wildlife or boats that come close to the dock. Note photo of me on "my lakeside watch." But one thing that really annoys me is the fact I have to wait so long all day to get a boat ride. I run down the hill jump on the pontoon boat several times a day hoping my owners will get the hint. They always seem too busy to give me a ride so I am forced to wait patiently till the end of the day. Note Lately I have really gotten into fishing at dusk. I keep hoping for the big catch or at least a nibble of my line.

In one photo I am modeling part of my 4th of July outfit. I am going to be in a boat parade and this year there are prizes. I am hoping to win for the best dressed dog on board. Wish me luck.

Food for Thought

My neighbor does food demonstrations at Williams & Sonoma. She thought this link would be of interest. http://www.tastingtable.com/entry_detail/national/4313

you can download 6 grilling recipes. Each month she will pass along to me featured recipes to post on the blog.

While perusing books at small local bookstore the title The Particular Sadness of Lemon Cake caught my interest. I love lemon cake and the title seemed quite intriguing. I expected a light summer read but as I got into the book the plot became more complex and quite compelling the more I delved into the story. The storyline is unusual with mystical qualities written into real world of Rose and her brother Joseph. Rose is a young girl who at the age 8 tastes her mother's lemon cake for the first time. It was at that very moment Rose discovers she has a gift. It is the gift of being able to tell the emotions the person who prepared the food is feeling. This gift actually becomes a burden for Rose. She finds out some heart-breaking family secrets. The story is also a coming of age story for Rose as the years go by she has to learn how to cope with the gift of knowing. Along the way Rose learns how to accept and forgive her loved ones and find herself. Aimee Bender the author, does a good job developing her characters and capturing Rose's voice. The author creates anxiety and build pressure with each sentence especially in the last 1/3 of the book. Perhaps that is why I devoured this book from start to finish in under 24 hours!

On the way to the bookstore which is in a small rural Up North town of Dorset we passed by some interesting yard art. I had to include the photo. Pay close attention: can you find antlers, horseshoes, hubcaps, weathervane? Someone showed a lot of ingenuity.

The Call of Ladyslipper Cove

When the word was out in our Up North neighborhood the pink plants were blooming we jumped at the chance to visit Lady's Slipper Cove. Our neighbor has over some 700 Lady's Slipper plants. You need to know that is quite rare to have so many Lady's Slipper plants in one area. Usually the plants are scattered about near the shoreline and into the cool damp woods. These plants have a short bloom life often under a week. They are Minnesota's state flower and this wildflower has been protected by state law since 1925. It is illegal to move or cut these plants. What a relief there are no restrictions on how many pictures one can take! Indeed all these plants certainly were a yard show stopper.

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A bit of a twist on Strawberry Spinach Salad

some added items to the standard salad

Ingredients:

• red onion rings
• bag of baby spinach leaves
• sliced strawberries
• sliced cucumbers
• blueberries
• dressing: Girard Raspberry (it is a great accompaniment)
• Honey Roasted Almond Accents (3.5 oz) found in the deli section (sprinkle on top of salad to serve)

A light-summer dish Broccoli-Asparagus Pasta

Ingredients:

• 2 cups cooked small pasta (ex. gemelli or corkscrew)
• 1 head broccoli chopped
• 2 zucchini sliced
• 8 oz. asparagus (cut off woody stem)
• 1-1/2 cups snow peas
• 1 small package of white mushrooms sliced
• 2 TB. butter
• 1/3 cup chicken broth (low sodium)
• 1/3 cup heavy cream
• 1/3 cup chopped green onion
• 2 TB. fresh parsley
• 3 TB. fresh grated Parmesan cheese

Directions:

• Cook pasta and drain
• Steam veggies (except mushrooms) over a pan of boiling water and cook just till they soften
• Rinse veggies with cold water
• In same pan that had pasta melt butter and add onion and mushrooms
• Saute 1-2 minutes
• Add veggies and cooked pasta
• Using a wooden spoon stir in cream, broth, parsley, Parmesan cheese and heat all the way through
• To serve add a dash of nutmeg and more grated Parmesan cheese on top

An 1896 Reference Book

Brandied Peaches

Ingredients:

• 1 peck of peaches
• half their weight in sugar
• 1 qt. brandy

Directions:

• Remove skins from peaches
• Alternate layers of peaches and sugar in a stone jar.
• Then add brandy
• Cover closely, having a piece of cloth under cover of stone jar.

exact recipe was taken from the Original Boston Cooking School Cookbook 1896

by Fannie Merritt Farmer

Needless to say this recipe caught my eye...not only from the standpoint of all the brandy but confusion of the recipe in terms of measurement (like how much sugar?? and what size is this jar??) I have seen this book Boston Cooking School Cookbook 1896 referenced as the first cookbook in history to provide carefully worked out level measurements with easy to follow directions. It also was the first cookbook to use cupful, teaspoon and tablespoon as measurements. In 1896 Fannie M. Farmer, the principal of Boston Cooking School, was responsible for the creation of this cookbook to help make women's lives easier in the kitchen.

Perhaps you are wondering how I happened to have my hands on this book. Today I was a volunteer sub at our town library which is an old cabin (circa 1937) Books are donated here by residents and summer visitors and are checked out on the honor system (paper-pencil and no due date) no high tech here. Since I had a bit of time on my hands I explored the books and was quite interested in reading this one.

I chuckled over the last chapter titled: Recipes Especially Prepared for the Sick.

It begins the chapter telling that statistics prove 2/3 of all diseases has some error in the diet. The correct proportions of food principles have not been maintained for properly cooked food and presentation. Proper preparation of food for the sick is of great importance in the restoration of health. The chapter gives step by step directions on how to arrange an invalid's tray using a spotless cloth over the food, daintiest china and choicest silverware, correct placement of flowers and food on the tray. The last line of the chapter seemed quite funny. "Never consult the patient as to his menu. Anticipation often creates appetite." p 491. The chapter also included recipes for foods with nutritional values to make the patient better.

Now we all know why our recuperation periods from sickness and diseases lag. We could use a nicely fixed tray.

I posted a photo of the book and the library. Also posted a photo of a dinner menu idea using fresh berries.

Pork Tenderloins with Blackberry Sauce

Pork Tenderloin (I used a Hormel brand)

Sauce:

In saucepan

• Mix 2TB. cornstarch with 1/2 cup chicken broth (low sodium)
• Add !/2 cup Merlot
• 6 TB. Blackberry Preserves
• 1/2 tsp. minced garlic
• 1 tsp. dried thyme
• 1 tsp. dried rosemary
• 1 cup blackberries
• On low heat till thick and bubbling
• On foil place pork tenderloin spreading chopped green onions on top-spoon some of the sauce on top
• Grill for about 55 minutes (or till 160 degrees on a meat thermometer) add sauce as needed during the cooking time
• To serve spoon sauce over it

Serve with wild/ long grain rice

Marinated Berries

• In a bowl slice strawberries, blueberries, raspberries
• Sprinkle 2-3 TB Grand Marnier (depends on how much fruit you are using) over berries
• Cover with plastic wrap and let sit at room temperature for one hour-stir occasionally

Another Star Fruit-Peaches

Life is a bag of peaches.

Be the juicy one.

This food for thought quote comes from Life's Little Instruction Calendar by H. Jackson. Perhaps think how might you apply this principle to your life.

Summertime eating just gets better with the appearance of peaches in the stores. I did not realize peaches were first grown in China and then spread from their homeland to the western world via India and Persia. I must go on record saying once you have tasted a Georgia or Western Colorado peach you are in danger of becoming addicted. If only these peaches were available all year long since their star quality enhances a multitude of recipes. See the July issue of Southern Living for their feature story Peach and several recipes

Although Georgia is called the peach state South Carolina and California also rank high in peach production. The following recipes I have collected over the years and they make the "peach shine" as the main attraction.

Peach Melba Sauce

Ingredients:

• 1- 10 oz. package of thawed raspberries with juice
• 1/3 cup red currant jelly
• sliced pitted peaches
• 1-2 TB. Kirsch or Grand Marnier

Directions:

• Drain berries and reserve juice
• Add water to juice to make 2/3 cup and add 2 TB. cornstarch
• In a pan whisk juice, water and cornstarch
• Add jelly and cook on low heat till thick
• Remove from heat and add 1-2 TB Kirsch or Grand Marnier
• Spoon over sliced peaches
• AND even better... serve with a scoop of ice cream
• This sauce could also be served over chicken or pork with peaches

Peachy Mimosas

Ingredients:

• 2 cups orange juice
• 2 cups peach nectar
• champagne

Directions:

• Mix juice and nectar
• Fill each glass half full with juice mixture
• Top off with Champagne

Peach-Riesling Sangria

Make this a day ahead for flavors to intensify

Ingredients:

• 1 bottle of dry Riesling
• 1- 1/2 cups white cranberry peach drink
• 1/2 cup peach schnapps
• 3 TB. lemon juice
• 2 TB. sugar
• 1/2 vanilla bean split lengthwise
• 2 -1/2 inch thick lemon slices
• 2 peaches cut in wedges
• 10 fresh raspberries

Directions:

• Mix first 5 ingredients in a large pitcher
• Scrape seeds from vanilla bean and add bean and stir to blend
• Add in fruit
• Cover and chill overnight
• Mix in ice and serve

Grilled Peach and Mozzarella Salad

Ingredients:

• 5 peaches (do not use white since they have more sugar and water in them and do not hold up as well on the grill)
• 3 green onions sliced
• 1/4 cup chopped fresh cilantro
• 3 TB. honey
• 1/2 tsp. salt
• 1 tsp. lime zest
• 1/2 cup fresh lime juice
• 1/2 tsp. ground cumin
• 1/2 tsp. chili powder
• 1-1/2 TB. tequila
• 1/3 cup olive oil
• 1-6 oz. package of watercress or baby arugula
• 3/4 lb. fresh mozzarella cheese cut in 16 1/4 inch slices or feta cheese
• toasted pecans

Directions:

• Peel and chop one peach
• Cut remaining 4 peaches into 28 rounds (1/4 inch thick) cut peaches inward from sides cutting just as you reach pit-discard pit
• Process chopped peach, green onion and next 7 ingredients in food processor10-15 seconds till smooth-add oil and pulse 3-4 more times
• Coat cold grill grate with cooking spray-preheat grill 350-400
• Arrange peach slices on grill and use a pastry brush to put on dressing mixture on one side grill 3-5 minutes turn over and repeat with brushing of dressing
• Arrange on plate watercress or arugula and top with 2 grilled peach rounds, a slice of mozzarella cheese or crumbled feta cheese and toasted pecans
• Drizzle each plate with remaining dressing

Please check blog this week for more berry recipes, a twist on Strawberry Spinach Salad and two book recommends

Blueberries! Blueberries!

Blueberries! Blueberries!
They bounce in my bowl,
Blue little blueberries,
I love each jolly blue soul.
Blueberries! Blueberries!
Once I see them, I can't stop.
Into my mouth, they go plop, plop, plop.
Blueberries! Blueberries!
I could eat them all day.
So sweet and so juicy, in a lip-smacking way.
Blueberries! Blueberries!
Glowing in a beautiful bright hue.
I wish I could color all my pictures in blueberry blue.
Blueberries! Blueberries!
My mom has such a great fright,
when she peeks in the kitchen to see such a sight...
Blueberries! Blueberries!
On my fingertips and nose,
I'm covered in blueberries, from my head to my toes.
But mom doesn't mind, she just giggles from the door,
As one more blueberry blueberry bounces down along the floor.
by Kathy Patalsky

Here's the berry scoop...

Over 200 million pounds are grown every year with Michigan and New Jersey producing 66% of all blueberries in the US. Did you know that blueberries are the second most popular berry in US and strawberries are number one? It was interesting to note that Blueberry muffins are the official muffin of Minnesota and blueberries are the official state fruit of New Jersey. Talk about healthy...a cup of blueberries is only 80 calories and it has virtually no fat! This fruit offers noteworthy nutritionally benefits with one serving get 14 mg of vitamin C and it rates near the top for antioxidant activity per serving. So enjoy the following recipes that feature "the blueberry" as the star!

Blueberry Crumb Bars

Crust: 2 cups flour, 1 cup regular oats, 1 cup brown sugar, 1/2 cup almonds, 1/2 tsp. salt, 3/4 stick of butter and 3/4 stick of margarine, 2 TB. cinnamon

Directions for crust: Grease a 8 x8 glass pan preheat oven to 375

Whisk flour, oats, sugar, cinnamon, salt, cut butter and margarine into small pieces and work into flour mixture. May have to use fingers to thoroughly mix. Add almonds and press 2 cups of flour mixture into pan (save rest for topping) and bake 20 minutes-cool

Filling: Mix in a bowl 3 cups blueberries, 1 cup blueberry preserves, 1 TB. flour, 3 tsp. grated lemon zest

Pour over crust and sprinkle rest of topping mixture on top bake 27 minutes. Let set 15 minutes before serving

Blueberry Pie

Crust: Make your own crust or use prepared crust ( I have used Pappy's brand with success. Use two of the four pie crust pieces for bottom crust and two pieces for top crust. Roll thin and there will be some extra left over and can refreeze.

Filling: 6 cups fresh blueberries, 2 tsp. lemon zest and 2 tsp. juice from one lemon, 3/4 cup sugar, 1 tsp. cinnamon, 2 TB. tapioca, 2 TB. butter

Directions: Preheat oven to 400 and adjust oven rack to lowest setting

In saucepan place 3 cups blueberries and mash with a potato masher, cook stirring frequently till thickened, and mixture reduced to 1-1/2 cup about 7 minutes-cool slightly

Add to rest of blueberries, lemon zest, cinnamon. juice sugar, tapioca, pinch of salt to cooked blueberries

Pour into bottom pie crust, scatter butter on top few in little pieces

Top mixture with rolled crust, crimp strips of foil around edges to prevent over browning

Mix a little sugar and cinnamon, moisten crust with a little milk using a pastry brush and sprinkle cinnamon/sugar mixture. Make 5 large slits.

Bake 30 minutes @ 400 then reduce temperature to 350 and bake about 20 to 30 minutes more until juices bubble and crust is brown. Let pie set several hours before cutting.

Blueberry French Toast

Ingredients: 1 loaf of french bread sliced into 1 inch slices, set aside on a cookie sheet

Egg mixture: 6 eggs well beaten, 1-1/2 cup milk, 1 tsp. cinnamon, 1 tsp. vanilla- beat well and pour over bread slices to soak them

Directions: Spray with PAM a 9 x 13 pan

Mix 1/2 cup sugar, 1 tsp. cinnamon, 1 tsp. cornstarch into 2- 1/2 cups blueberries

In pan start with blueberry mixture on bottom, layer wet bread/egg mixture on top of blueberries

Drizzle 1 Tb. melted butter on top of egg mixture

Cover and refrigerate overnight

Bake uncovered @ 400 for 25-30 minutes

Let sit 5 minutes, cut pieces and invert on plates,sprinkle with powdered sugar

Light Another Candle: 2 Celebrations

If you have been following my blog recently you have figured out I am 'in" to celebrations and today is such a day.

The first observance of Father's Day took place in Fairmount, West Virginia July 5, 1908. Mrs. Grace Clayton wanted to celebrate the lives of 210 fathers whose lives had been lost in Monogah, West Virginia's mining disaster. For the next 40 years several presidents recommended national observances but stopped short of issuing a national proclamation for Father's Day. In 1966 President Lydon Johnson issued first presidential proclamation designating the third Sunday in June as Father's Day. In 1972 Richard Nixon signed this proclamation into law making it an official national holiday. Follow this link to see what date other countries celebrate fathers and honor fatherhood. http://en.wikipedia.org/wiki/Father%27s_Day

Take time today to say "thanks" to someone who is a father or a father figure making a difference in a child's life.

June 19 is Juneteenth Day and another day to pause-remember and celebrate! It is also called Freedom or Emancipation Day. It is a holiday in the United States honoring African American heritage by commemorating the announcement of the abolition of slavery in the U.S. state of Texas in 1865. It is recognized as a state holiday in 37 states of the United Sates. The state of Texas is widely considered the first U.S. state to begin Juneteenth celebrations. Today many states observe this holiday with barbecues, picnics, parades, family gatherings, public speeches, prayer, music and dance.

Juneteenth is a day that stands for the dignity and equality of all citizens, regardless of race, so that all may share in the blessings of freedom that America provides.

George W. Bush, 2005

Jelly Cake is a very popular dessert in the south often served at picnics and barbecues. This is my version of it in a cupcake form.

Lemon-Raspberry Cupcakes

Ingredients;

• 3/4 stick of margarine and 3/4 stick of butter(softened)
• 3 cups of powdered sugar divided
• 4-1/2 tsp. grated lemon peel divided
• 2 large eggs
• 1-1/4 cups flour
• 4 TB. fresh lemon juice divided
• 1/4 cup buttermilk
• 1 tsp. vanilla
• about 13 tsp. raspberry jam
• fresh raspberries for garnish

Directions:

• Preheat oven @ 350
• Line 12 muffin cups with paper liners
• Beat margarine and butter, 1-1/2 cup powdered sugar, vanilla and 3 tsp. lemon peel till blended
• Beat until fluffy and pale yellow
• Add eggs one at a time-beat after each addition
• Beat in half the flour then add buttermilk and 2 TB. lemon juice
• Beat to blend and add remaining flour
• Drop I large tablespoon of batter in each muffin tin- spoon 1 tsp. raspberry jam into batter
• Cover with remaining batter equally
• Bake about 23 minutes cook on a wire rack

Frosting

Beat:1-1/2 remaining powdered sugar, 2 TB. lemon juice and 1-1/2 tsp lemon peel

Might have to add some milk for better frosting consistency

Option: adding 1 TB. raspberry jam to some of the frosting so six cupcakes pale lemon and 6 raspberry colored frosting