Golddigger The Legendary Nellie Cashman

Author Kathleen Morris has struck gold. With her gift of storytelling, meticulous attention to historical details, and well-developed characters she brings to life the legendary, and indomitable spirited Nellie Cashman in “Golddigger.” Her newest book is a standout. The story is narrated in the first person as Nellie sweeps the reader into an era of the old west. It's here on the western frontier she can live on her own terms. Nellie finds the freedom she always yearned for plus numerous opportunities to explore new places. Her obsession with gold and silver mining moves her adventures from remote places in the southwest to California into Yukon and Alaska. She was a forward-thinking woman with a keen business sense that ultimately leads her to develop successful enterprises operating restaurants, boarding houses, and mining operations. Her establishments encouraged congeniality and friendships and fairness in her business dealings. Nellie realized she could learn from everyone she met no matter what culture they represented. Their stalwart support contributed to her prosperity.  

Nellie's faith and her family were her anchors. Through her dedicated fundraising efforts, she generously donated to churches and hospitals. 

When her widow sister passes away Nellie becomes the caretaker for five young children. She lovingly embraces her new role while trying to balance her wanderlust feelings. Morris includes at the end of the book actual photographs of the characters and a few personal letters Nellie has written. 

I highly recommend this book to those who enjoy historical fiction with strong independent women living on the frontier and embracing all it has to offer. Morris excels at writing in this genre being able to fill in the spaces of a time period making it feel authentic for readers.

ALL ABOUT THE AUTHOR 

Kathleen Morris

Kathleen Morris is a graduate of Prescott College in Arizona and lives and writes in the desert Southwest, an aficionado of American and Western history. She loves being able to immerse herself in the lives of her characters, especially in bringing to life the charismatic and capable women of the West, both real and imaginary. She is a member of Western Writers of America and Women Writing the West.

Learn more about the author and her other books at https://kathleenmorrisauthor.com/

Penne alla Vodka

Penne alla Vodka 

Penne alla vodka recipe is a classic of 1980s Italian cuisine. Since then there have been many variations born from this recipe. The only two ingredients you can't do without, however, are vodka and cream.
The newest issue of Food Network Magazine inspired me to try their recipe with a few adaptations. This vodka sauce is a powerhouse of tomato flavor smoothed over with the silky richness of heavy cream mixed in with penne pasta. It's the perfect recipe for a meatless meal, also a Friday Lenten special.

Cook's notes: Why use vodka in the pasta sauce?
The vodka sauce helps maintain a cohesive texture, allowing the creaminess to meld with the tomato base. And sure, you could use wine to the same effect, but in a sauce as rich as vodka sauce, it's better to use a small amount of alcohol to impart as little flavor as possible.
I highly suggest making the sauce the day before for flavors to meld. Adding in cooked penne and spinach the next day makes for easier meal planning.  
For another meal, an option is adding in cooked diced Italian sausage links.
The recipe was adapted from foodnetwork.com and serves 4-6.

If vodka is not something in your home the liquor store carries miniature bottles at front near the register. The amount in one bottle will be enough for the recipe. 
Ingredients: 

• Kosher salt
• 2 cups, of uncooked penne
• 1- 28-ounce can of crushed tomatoes (good quality e.g. San Marzano)
• 1 small can of tomato paste
• 1 tablespoon unsalted butter
• 2 shallots, minced
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon each of dried basil and Italian seasoning
• 1/2 teaspoon of sugar
• 1/3 cup vodka
• 1/4 cup heavy cream
• 1/2 cup freshly grated parmesan cheese, plus more for topping
• 2 cups torn spinach leaves
• Handful of fresh basil leaves, torn, plus more for topping

Directions:

Sauce: 

• Empty the canned tomatoes and tomato paste into a bowl. Stir in basil and Italian seasoning with sugar. Whisk until blended. Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, for 30 seconds. Remove from the heat and stir in the vodka, crushed tomatoes, and salt to taste. 
• Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about 7 minutes. Stir in the heavy cream and cook until the sauce thickens slightly about 3 minutes. Stir in the Parmesan and fresh basil.
  
  Refrigerate sauce at this point if making ahead. 

Pasta

• Cook the pasta al dente according to the box directions. Drain pasta and add to tomato sauce. Add in torn spinach leaves, stirring until wilts. Serve topped with more Parmesan and fresh basil.

COMING SOON

Maple Glazed Butternut Squash and Beet Salad

Maple Roasted Butternut Squash and Beet Salad

This recipe could be titled: My Swan Recipe as availabilty is limited for butternut squash. It's the perfect side for a savory meat dish.
Cook's notes:

Despite beets having a high sugar content they are a powerhouse of nutrients that may improve your health in the following ways.
Beets can
1. Lower Your Blood Pressure
2. Boost Your Stamina
3. Fight Inflammation
4. Anti-Cancer Properties
5. Rich in Valuable Nutrients and Fiber
6. Detoxification Support

The recipe serves 4-6.

Ingredients:

• 1 medium butternut squash, peeled, seeded and chopped
• 2 large red beets, peeled and chopped
• 3 tablespoons grapeseed or olive oil
• 1-1/2 teaspoon kosher salt
• 2 teaspoons ground cinnamon or 1 teaspoon Saigon cinnamon 
• 2 tablespoons pure maple syrup
• 1/2 red onion, cut into chunks
• Zest of 1 orange
• Mixed fresh herbs e.g. parsley, mint, tarragon, chives
• Toasted walnuts or pistachios
• Mixed greens, baby arugula, and/or micro greens mixed in shown in photo
• Dried cranberries
• Optional goat cheese crumbles
• Light citrus dressing or dressing posted below 

Directions:

• Preheat the oven to 400 degrees.
• Peel and chop the butternut squash and the beets into ½” cubes.
• Place them in a mixing bowl and add oil, salt, cinnamon, maple syrup, and red onion chunks. Toss all the ingredients and make sure the veggies are all evenly coated.
• Lay the vegetables out on a large baking sheet lined with parchment paper in a single layer.
• Roast vegetables for 35 minutes stirring once halfway through roasting. Cranberries can be added in the last 10 minutes of cooking time.

• Remove from the oven and sprinkle with mixed herbs, orange zest, and additional salt if desired.
• In a serving bowl add in the roasted veggies, cranberries, and greens. Top salad with toasted walnuts or pistachios, goat cheese crumbles, drizzled with a Honey Balsamic Dressing  

Honey Balsamic Dressing Ingredients and Directions

• ¼ cup balsamic vinegar
• ¼ cup canola oil
• ¼ cup extra-virgin olive oil
• 3 tablespoons honey - or to taste
• 1 tablespoon Dijon mustard
• 1 clove of garlic - minced
• Salt and freshly ground black pepper - to taste

Mix well in a blender and store in a screw-top jar in the refrigerator.

TREAT YOURSELF TO SOMETHING FUN TODAY 

National Oreo Cookie Day

Be ready to celebrate today with a glass of milk handy as it is National Oreo Cookie Day. Since its introduction, the Oreo cookie has become the best-selling cookie in the United States.
DID YOU KNOW?The name “Oreo” was first trademarked on March 14, 1912.
The first Oreo cookies in the United States sold in clear glass-topped novelty cans for 25 cents a pound.
In 1912, the Oreo Biscuit was renamed “Oreo Sandwich.”
In 1948, the Oreo Sandwich was renamed “Oreo Creme Sandwich.”
William A. Turnier developed the modern-day Oreo design in 1952 to include the Nabisco logo.
Nabisco’s principal food scientist, Sam Procello, developed the modern Oreo cookie filling.

So how do you eat your cookie?
Twist them apart, eat the cream center, and put them back together
Twist them apart, eat the cream and cookie side first, and cookie only side last
Twist them apart, eat the cookie side first, and the cookie and cream side last
Any combination of the above while dunking in milk
Eat them whole, sans milk
Eat them whole, with milk but no dunking
Eat them whole dunking all the way

Today's Ever Ready feature is a plate of Chocolate Mint Oreo Cookies

Who knew there could be one more cookie recipe out there to try. This one is a keeper and I declare it absolutely delicious! Raise your hand if you like a cookie with chocolate and a wee bit of mint flavor for the month of March. The cookies are rich and decadent. They have a few fun mix-ins with chocolate chips and chopped-up mint Oreo cookies. The refreshing mint twist is SO good!

 The recipe is adapted from twopeeasandtheir pod and makes 2-1/2 dozen cookies. 

Chocolate Mint Oreo Cookies

Ingredients

• 2-1/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsweetened cocoa
• 1 cup butter, at room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1-1/2 cups chopped mint Oreo cookies (can use Thin Mints)

• 3/4 cup semi-sweet chocolate chips
• 3/4 cup Guittard mint chips or chopped-up Andes mints
• Optional-sea salt for sprinkling on cookies

Directions: 

• Line two baking sheets with parchment paper or a Silpat. Set aside.
• In a medium bowl, sift flour, baking soda, salt, and cocoa. Set aside.
• With a stand mixer or hand mixer, cream the butter and sugars together until smooth. Add in eggs and vanilla and mix until well combined.
• Use a food processor to coarsely chop cookies.  
• Add the dry ingredients and mix on low until just combined. Don't over-mix.
• Stir in the chopped Oreos and chocolate chips. 
• Place in the freezer for 15 minutes. Preheat oven to 375 degrees. 
• Roll cookie dough into 2-inch balls and sprinkle with sea salt. Bake cookies for 9 minutes, or until the cookies are set around the edges, but still soft in the center. Don't overbake. Remove from oven and let sit on a baking sheet for 3 to 5 minutes. Move to a cooling rack and cool completely.

Some other previously featured Ever Reaady Oreo Cookie recipes include

Salted Caramel Oreo Cookie Icebox Cake

https://sockfairies.blogspot.com/2020/01/salted-caramel-oreo-oreo-icebox-cake.html

Oreo Mint Cookie Brownies

https://sockfairies.blogspot.com/2021/03/national-oreo-cookie-day.html

Grasshopper Pie with Oreo Cookie Crust 

https://sockfairies.blogspot.com/2014/01/grasshopper-pie.html

Oreo Ice Cream Sandwich Cookies

https://sockfairies.blogspot.com/2018/10/oreo-cookie-ideas.html

Blackberry Irish Crumble Cake

 Blackberry Irish Crumble Cake

We all know that Peter Rabbit had to miss out on supper because of his escapades while Flopsy, Mopsy, and Cottontail enjoyed a meal of bread, milk, and blackberries.

So I saved a blackberry treat just in case Peter Rabbit feels better soon. 

Did you know that Flopsy, Mopsy, and Cottontail were all girls? (true fact) 
Blackberry Irish Crumble Cake

Cook’s notes: Recipe adapted from cookingonthefrontburners.com

Ingredients:

• 1-1/4 cups white sugar, divided
• 1 cup blackberries (pint container)
• 1/2 tsp. nutmeg
• 2-1/2 teaspoons Saigon cinnamon, divided
• 1/2 cup brown sugar
• ¾ cup cooking oats
• 3 tablespoons cold butter, cut into small pieces
• 1 cup all-purpose flour
• ½ tsp. salt
• 1 tsp. baking powder
• 3/4 cup of milk
• ½ teaspoon almond extract
• 1 teaspoon lemon juice

Directions:

• Mix 1/4 cup of sugar with 1 teaspoon cinnamon and 1/2 teaspoon nutmeg, mix well and toss the berries in the cinnamon sugar mixture and set aside for 20 minutes.
• Mix the brown sugar, remaining cinnamon, small butter pieces, and oats together and refrigerate 20 minutes.
• Mix the remaining 1 cup sugar of sugar with the flour, salt and baking powder together.
• Add the milk, lemon juice and almond extract to the flour mixture and stir until blended.
• Grease an 8 x 8 pan baking dish or quiche dish; pour the milk/flour mixture into the dish. The batter will be thin and spread evenly.
• Place the cinnamon-sugared blackberries on top of the floured mixture. 
• Top the berries with the refrigerated oat, butter, and brown sugar mixture.
• Bake at 350 degrees for 30 minutes or until golden brown on top and the berries mixture is bubbling.
• Serve warm and splurge with a scoop of ice cream and optionally add a few raspberries for color.
  
  
  
  
  
  

Creamy Tuscan Garlic Shrimp

 

Creamy Tuscan Garlic Shrimp is a restaurant-quality meal ready in 30 minutes. The creamy garlicky Parmesan cheese sauce takes the dish up a notch with its delicious decadent flavor . Two chicken breasts diced can be substituted for shrimp following the same steps except chicken pieces will be stir-fried longer than shrimp. Serve with pasta e.g. penne or linguine. The recipe is adapted from therecipecritic.com and serves four.
Ingredients:

• 2-3 cups cooked shrimp, thawed with tails on
• 3 garlic cloves, minced
• 2 cups dry penne or linguine
• 1 cup sweet onions, diced
• 1 tablespoon olive oil
• 1 cup heavy cream
• 1-1/2 tablespoons flour
• 1 cup chicken or vegetable broth
• 1 teaspoon Italian seasoning
• 1/2 cup (jarred) roasted sun-dried red peppers, diced and patted dry on a paper towel
• 1/2 teaspoon parsley flakes
• 3/4 cup Parmesan cheese, divided
• 1 cup torn spinach leaves
• Pinch of red pepper flakes

Directions:

• In a large nonstick skillet saute garlic and onions in olive oil for 3 minutes, add in shrimp and cook for 2 minutes and set aside to keep warm. 
• Cook pasta al dente, drain and set aside in pan covered to keep warm. 
• Wipe the skillet clean and add in the cream, broth, seasonings, roasted peppers, and flour. Whisk to blend in flour. Add in 1/2 cup Parmesan cheese and cook on low heat until it thickens. Add in spinach leaves and let simmer until the spinach starts to wilt. Add shrimp and pasta back to the pan with pinch of red pepper flakes and heat through.
• To serve, grate the rest of the Parmesan cheese over the top.

Optional dish Creamy Tuscan Garlic Chicken 

BE READY FOR 

A new cookie recipe coming

Chocolate Mint Oreo Cookies

you will need Mint Oreo Cookies and mint chips or chocolate chips 

Happy Birthday Dr. Seuss

 HAPPY BIRTHDAY MARCH 2

It's the birthday of a man considered to be one of the most popular best-selling children's book writers in American history and a man who revolutionized the way children learned to read, Theodor Seuss Geisel, better known as 

He was born in Springfield, Massachusetts, on this day in 1904. Geisel is the author of more than 60 children's books, including Horton Hears a Who! (1954), One Fish, Two Fish, Red Fish, Blue Fish (1960), Green Eggs and Ham (1960), Hop on Pop (1963), Oh, the Thinks You Can Think! (1975), The Butter Battle Book (1984), and of course the ever-popular, The Cat in the Hat (1957). One of my favorites is Oh, The Places You'll Go (1990). It's a great gift for a graduate.

In 1937, Geisel published his first children's book, "And to Think That I Saw It On Mulberry Street," which he said was inspired by the rhythms of a steamliner cruiser he was on. He wrote the book, and much of the rest of his life's work, in rhyming anapestic meter, also called trisyllabic meter. The meter is very alluring and catchy, and Seuss's masterful use of it is a big part of why his books are so enjoyable to read.

William Spaulding, a publisher from Houghton Mifflin's educational division, thought that maybe a guy named Dr. Seuss, who'd published a few not-well-known but very imaginative children's books, might be able to write a book that would be really good for teaching kids how to read. He invited Dr. Seuss to dinner and said, "Write me a story that first-graders can't put down!"

Geisel spent nine months composing "The Cat in the Hat" which uses just 220 different words and is 1,702 words long. He was a meticulous reviser, and he once said: "Writing for children is murder. A chapter has to be boiled down to a paragraph. Every word has to count."
Within a year of publication, "The Cat in the Hat" was selling 12,000 copies a month; within five years, it had sold a million copies.

"Green Eggs and Ham" offers a few food possibilities.