Weekend Round-Up

A Little of This and a Little of That

The following poem comes from A.A. Milne's book of poetry. It was written in 1924. You can just imagine Winnie the Pooh reciting these words as he walked through the woods on a very fine spring morning.
Spring Morning
by A. A. Milne

Where am I going? I don’t quite know.
Down to the stream where the king-cups grow-
Up on the hill where the pine-trees blow-
Anywhere, anywhere. I don’t know.
Where am I going? The clouds sail by,
Little ones, baby ones, over the sky.
Where am I going? The shadows pass,
Little ones, baby ones, over the grass.
If you were a cloud, and sailed up there,
You’d sail on water as blue as air,
And you’d see me here in the fields and say:
“Doesn’t the sky look green today?”
Where am I going? The high rooks call:
“It’s awful fun to be born at all.”
Where am I going? The ring-doves coo:
“We do have beautiful things to do.”
If you were a bird, and lived on high,
You’d lean on the wind when the wind came by,
You’d say to the wind when it took you away:
“That’s where I wanted to go today!”
Where am I going? I don’t quite know.
What does it matter where people go?
Down to the wood where the blue-bells grow-
Anywhere, anywhere. I don’t know.

Spring for Sheet Pan Dinners 

Sheet Pan Asian Stir Fry 

Cook's notes: No wok is needed for this recipe. Get the same stir fry flavor but using a sheet pan and ingredients are oven roasted. The chicken, peppers and carrots requires a 10 minute head start. Recipe adapted from dammdelicious.net and serves three.
Ingredients:

• 2 boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 cup carrots, diced 
• 1/2 cup each diced red and yellow pepper
• 1 cup Roma tomatoes, diced 
• 2 cups broccoli florets
• 1 cup sugar snap peas (stringless) 
• 1 tsp. sesame seeds
• 1/4 cup green onions, diced
• 1/2 orange slices quartered

Sauce Ingredients:

• 3 TB. reduced sodium soy sauce
• 2 TB. oyster sauce
• 1 TB. rice wine vinegar
• 1 TB. brown sugar, packed
• 1 TB. freshly grated ginger or 1/2 tsp. dried ginger
• 2 cloves garlic, minced
• 1 tsp. sesame oil
• 1 tsp. cornstarch
• 1 tsp. Sriracha, optional

Directions:

• Preheat oven to 425 degrees, Cover a sheet pan with parchment paper or a silicone pad.  
• In a small bowl, whisk together soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, garlic, sesame oil, cornstarch and Sriracha, if using; set aside.
• Place chicken, carrots and bell peppers in a single layer onto the prepared baking sheet. Stir in 1/2 of the soy sauce mixture and gently toss to combine.
• Place sheet pan into oven and bake for 10 minutes. Stir in broccoli, tomatoes, snow peas and remaining soy sauce mixture in with the chicken mixture. Bake 10 minutes more or until chicken is cooked through. Do not overbake or chicken will be too dry. 
• Serve immediately, garnish with sesame seeds.

Baked Salmon Sheet Pan Dinner with Asparagus

 http://sockfairies.blogspot.com/2016/03/spring-brunch_21.html

Roasted Beets with Green Beans and Pepitas
http://sockfairies.blogspot.com/2014/11/autumn-and-holiday-side-dishes.html

An engrossing article about the power of books from the NYT

https://www.nytimes.com/2018/04/05/books/racist-graffiti-sentenced-read.html

Friday Favorites

Sheila O'Conner is a professor in the MFA program at Hamline University, St. Paul, MN and fiction editor for "Water Stone Review" 

"Until Tomorrow, Mr. Marsworth is her newest and 6th novel. 

Here's a link to a recent review of the book in the Star Tribune. 

 http://www.startribune.com/review-until-tomorrow-mr-marsworth-by-sheila-o-connor/478333603/

"Until Tomorrow, Mr. Marsworth" is a middle grade novel. Set in 1968, Reenie has moved in with her grandmother (along with two of her brothers) after the death of her mother. Her father is working in North Dakota in an attempt to earn some money to pay off some debts, and all the kids are trying to make money as well in an effort to raise money for their older brother Billy's college fund. With the Vietnam War raging, Billy needs to go to college so that he isn't drafted.

The entire novel is written in letter form as Reenie takes over a paper route and never is able to meet one of her customers, Mr. Marsworth, face to face. The two become pen-pals of a sort, and the advice he gives Reenie is priceless.

This novel is a little slice of small town America in the 1960s. O'Connor does a fantastic job of showing the way people felt about Vietnam: those who protested our country's involvement vs. those who were in favor of it.

I've really enjoyed her previous books and particularly liked "Sparrow Road." She is a gifted writer and it was a privilege to have once taken a class from her. Here's an Ever Ready book review link for "Sparrow Road."    

http://sockfairies.blogspot.com/2014/02/savor-writing-and-taste-soup.html

Chocolate Peanut Butter Blossoms 

 Cook's Notes: If chocolate and peanut butter are your weakness, run-don't walk to your kitchen to whip up a batch of these cookies. A winner -winner!
Recipe makes 2 dozen and inspired by cuisineathome.com 
Ingredients:

• 1 cup crushed dry honey roasted peanuts
• 1-1/3 cups flour
• 2/3 cup unsweetened cocoa powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 stick butter, softened
• 3/4 cup creamy peanut butter
• 1/2 cup each brown sugar and granulated sugar
• 2 eggs beaten
• 1 tsp. vanilla
• 24 miniature peanut butter cups (8 oz.), chilled

Directions:

• Line 2 baking sheets with parchment paper or silicone pads.
• Spread out crushed honey roasted peanuts on a dinner size plate. 
• Whisk together flour, cocoa, baking soda and salt. Set aside.
• Beat butter and peanut butter until blended about 1 minute. 
• Add in both sugars and beat until light and fluffy 3-5 minutes. Add in eggs and vanilla, beating to incorporate.
• Add flour mixture to peanut butter mixture and beat until just combined. 
• Chill batter in freezer 25 minutes. 
• Preheat oven to 350 degrees. Roll dough into 2 inch balls. Then roll in crushed nuts. 
• Bake for 12 minutes or until edges are set. 
• Let cool on baking sheet 3 minutes. Transfer to a wire cooling rack and press one chilled peanut butter cup into the center of each cookie. 

Chicken Shawarma

Can you spring for another chicken dish? 

Chicken Shawarma

Cook's Notes: The true Middle Eastern way to serve Chicken Shawarma is in pita pockets or wraps with heaps of veggies, chicken and a simple yogurt Tzatziki Sauce. Marinating the chicken for 1-2 hours keeps it moist and adds more flavor. Recipe makes four pita pockets. 
Pair the meal with nutritious basmati brown rice or tabbouleh salad.
I used a shortcut for the recipe above adding coleslaw instead of chopped tomatoes. 

Chicken Marinade Ingredients:

• 3 large boneless chicken breasts, sliced thin
• 1/4 cup olive oil
• 3 TB. lemon juice
•  3/4 tsp. each cumin and paprika
• 1/4 tsp. each ground cinnamon and tumeric
• 3 garlic cloves, minced

Directions:

• Place all ingredients in a large zip loc bag.
• Marinate chicken for 1-2 hours, drain in a colander.
• Bake chicken in a covered dish for 30 minutes at 350 degrees or grill chicken pieces on  foil.
• Grill or bake pitas until warm.
• Optional serving suggestions include: diced tomatoes and cucumbers, chopped lettuce and red onions or coleslaw.

Tzatziki Sauce Ingredients:

• 1/3 cup diced cucumber
• 1 container (5.3 oz.) Plain Greek Yogurt
• 2 garlic cloves, minced
• 1 tsp. fresh lemon juice
• 1 tsp, olive oil or Lemon Olive Oil
• 1/2 tsp. each dill weed and parsley flakes
• a few grinds of sea salt
• dash freshly ground pepper

Tzatziki Sauce Directions:
Whisk to blend smooth.

Kindness
by Naomi Shihab Nye

Before you know what kindness really is
you must lose things,
feel the future dissolve in a moment
like salt in a weakened broth.
What you held in your hand,
what you counted and carefully saved,
all this must go so you know
how desolate the landscape can be
between the regions of kindness.
How you ride and ride
thinking the bus will never stop,
the passengers eating maize and chicken
will stare out the window forever.

Before you learn the tender gravity of kindness
you must travel where the Indian in a white poncho
lies dead by the side of the road.
You must see how this could be you,
how he too was someone
who journeyed through the night with plans
and the simple breath that kept him alive.

Before you know kindness as the deepest thing inside,
you must know sorrow as the other deepest thing.
You must wake up with sorrow.
You must speak to it till your voice
catches the thread of all sorrows
and you see the size of the cloth.
Then it is only kindness that makes sense anymore,
only kindness that ties your shoes
and sends you out into the day to gaze at bread,
only kindness that raises its head
from the crowd of the world to say
It is I you have been looking for,
and then goes with you everywhere
like a shadow or a friend.

From "Words Under the Words: Selected Poems." Copyright © 1995 by Naomi Shihab Nye. Reprinted with the permission of the author.

Meyer Lemon Cream

Infuse your meal with the sunny sweet tang of Meyer Lemon Cream.

Cook's notes: Every bite of this creamy smooth lemon cream is decadent. It can served in a small demitasse cup, parfait or wine glass. Crumbled ginger cookie crumbs add a finishing touch or top the lemon cream with fresh blueberries served over a slice of pound or almond cake. Meyer lemons were suggested for this recipe but regular lemons will work too.
The recipe serves 4 and would shine at the dessert table for a spring brunch.
Recipe from bonappetit.com

Meyer Lemon Cream
Ingredients:

• 3 large eggs 
• 2/3 cup sugar 
• 3 tsp. lemon zest 
• 1/2 cup fresh lemon juice 
• 2 TB. butter, cut into pieces 
• 1 cup heavy cream 
• 2 crisp ginger cookies, crumbled 
• 1/4 cup toasted coconut

Directions:

• Whisk eggs, sugar, lemon zest and lemon juice in a saucepan over medium heat. 
• Stir constantly until thickened (mixture should coat wooden spoon) about 5 minutes. 
• Transfer mixture to blender, add in butter on low speed, blend until smooth. 
• Transfer mixture to to a bowl, cover with plastic wrap and chill one hour. 
• Whip cream and fold into lemon curd. Divide mixture among the serving glasses. 
• Zest lemon over the top of cream mixture. Sprinkle with toasted coconut and cookie crumbs. 

Pair Meyer Lemon Cream with Lemon and Chicken Greek Orzo Salad for a wonderful meal. 

Meyer lemons are magic. They lighten and brighten every dish they touch.
The plump, smooth-skinned, canary-yellow fruit is mild and lemony-sweet, floral and tangy. A cross between an acidic lemon and a mandarin orange, it was brought to the U.S. from China in 1908 by Frank Meyer, a Dutch immigrant who worked for the U.S. Department of Agriculture. Once considered an ornamental tree for California backyards, it gained popularity as an ingredient in the late 1990s as chefs began to experiment with the fruit.

Unlike most citrus fruit, the soft peel is the best part as it contains the oils that carry so much of the Meyer’s fragrance. So, when using these lemons, be sure to include some zest along with the juice. Meyer lemons supply is limited so check with your local grocery store for availability. 
Gliding Into Spring
by Jane Yolen

Gliding into spring,
the hot air balloon
huffs across the sky,
the very definition
of the year.

I look for it to land
but it seem oblivious
to sentiment, paying
its sole obeisance
to the small winds.

Scripting its story
in vivid colors and hanging
above the land like a lantern,
it gives another hiss, wrinkles the blue, and is gone.
©2017 Jane Yolen all rights reserved

Lemon and Chicken Greek Orzo Salad

Begin each day with a little courage, a little curiosity and a little spring in your step.

Doe Zantamata, author, artist, photographer

After traveling through 6 states from Arizona (New Mexico, Texas, Oklahoma, Kansas, Missouri, Iowa) to reach Minnesota,a total of 26 driving hours 1,710 miles I can safely say Spring's arrival is late everywhere. Kansas was the only state where anything was blooming. The dogwoods had started blooming and then a cold snap came through with a low of 28 degrees. But there was not a photo, text or Facebook posting from friends and family that could fully prepare us for how much snow was in the Twin Cities. In fact there was more than when we left 3 months ago. 

And we haven't even been up north yet! 

So trying to ignore the weather setback how about putting Spring on a Plate with a light healthy meal Lemon and Chicken Greek Orzo Salad. 

Cook's notes: A Greek flavored salad that keeps well in the refrigerator. Make salad a day ahead for the flavors to meld and you'll have a delicious meal ready to go. Orzo does soak up some of the liquid so you'll need to add more dressing the second day. Making your own dressing keeps the salad on the lighter side but using a prepared dressing is another option as well as using a rotisserie chicken as a time saver.  

Health Boost 

Make It Vegetarian: Toss in garbanzo, chickpeas or cannelloni beans instead of the chicken 

Keep it fresh: Dill, thyme, oregano or basil are other alternatives and are big flavor boosters. 

Recipe adapted from People Magazine October 19 2,015 and serves 4.

Ingredients:

• 1-1/2 cups uncooked orzo
• 1/2 tsp. lemon zest
• 3 TB. fresh lemon juice
• 1 tsp. extra-virgin olive oil
• 1/2 tsp. honey
• 1/4 tsp. Kosher salt
• 1/8 tsp. freshly ground black pepper
• 2 garlic cloves, minced
• 1 tsp. dried dill weed
• 2 cups shredded skinless, boneless chicken (about 2 large breasts)
• 3/4 cup diced English cucumber
• 1/2 cup each diced yellow and red sweet mini bell peppers
• 3/4 cup red onions, diced
• 1 cup grape tomatoes, diced 
• 1 TB. dried parsley flakes or 2 TB. fresh parsley
• 1/2 cup crumbled feta cheese
• Optional 3/4 cup sliced black olives

Directions:

• Cook orzo according to package directions al dente (omit salt if it's called for) Drain and rinse with cold water, drain again and place in a large bowl.
• In blender add lemon zest, lemon juice, olive oil, honey, salt and pepper, garlic and dill. Mix well and drizzle over cooked orzo and toss to coat.
• Add in chicken, cucumbers, peppers, tomatoes, onions and parsley. Mix well and refrigerate several hours or overnight. Add crumbled feta and black olives right before serving. 
  
  

Meyers Lemon Cream with Crumbled Gingersnaps 

Ham Rerun

Wondering what do with leftovers? Ever Ready has got you covered with some creative options. 

Cheesy Ham and Potato Chowder
  http://sockfairies.blogspot.com/2017/03/cheesy-ham-and-potato-chowder.html

Ham and Cheese Croissant Casserole
http://sockfairies.blogspot.com/2017/04/ham-and-cheese-croissant-casserole.html

Ham and Cheese Sandwiches
http://sockfairies.blogspot.com/2016/07/celebrating-two-notables.html

Wrapped Asparagus with Ham in Puff Pastry
http://sockfairies.blogspot.com/2015/03/wrapped-asparagus-spears-in-puff-pastry.html

Minnesota Wild Rice and Ham Chowder
http://sockfairies.blogspot.com/2018/01/minnesota-wild-rice-ham-chowder.html

REJOICE 

The Lesson
by Billy Collins

In the morning when I found History
snoring heavily on the couch,
I took down his overcoat from the rack
and placed its weight over my shoulder blades.

It would protect me on the cold walk
into the village for milk and the paper
and I figured he would not mind,
not after our long conversation the night before.

How unexpected his blustering anger
when I returned covered with icicles,
the way he rummaged through the huge pockets
making sure no major battle or English queen
had fallen out and become lost in the deep snow.

Easter Greetings

Ecclesiastes 3:1-8

To everything there is a season, and a time to every purpose under the heaven:
A time to be born, and a time to die;
a time to plant
and a time to pluck up that which is planted;
A time to kill, and a time to heal;
a time to break down, and a time to build up;
A time to weep, and a time to laugh;
a time to mourn, and a time to dance;
A time to cast away stones, and a time to gather stones together;
a time to embrace, and a time to refrain from embracing:
A time to seek, and a time to lose;
a time to keep, and a time to cast away;
A time to rend, and a time to sew;
a time to keep silence, and a time to speak;
A time to love, and time to hate;
a time for war, and a time for peace.