The Table Runner

Tarragon Chicken Salad & a Tasty Tangy Neighbor Gift for Christmas

2010-12-16T16:30:00.001-08:00

This summer I started a project that will be completed this weekend. My family will be giving out bottles of tarragon vinegar as neighbor gifts, a small reminder of this beautiful Christmas season and how much we appreciate their friendship.

The vinegar wasn’t difficult to make, I quite enjoyed the process of harvesting the fragrant herb from a generous neighbor with a terrific green thumb. After stewing the vinegar with fresh herbs of tarragon, chives and a bit of oregano the liquid steppes for two to three weeks in a cool dark place. Put it into bottles, add a fresh sprig of tarragon, seal jars with wax and add a label. The result is simply delightful.

One of my favorite ways to use tarragon vinegar is in a chicken salad with a tart apple and grapes. The recipe comes from The Foster Market Cookbook that was pointed out to me by a dear friend. It has just the right mix of flavors and is worth the effort it takes to make the tarragon mayonnaise. I’ve eaten a similar salad at a local eatery, Pinon for years- maybe you have a favorite cafe' that has a similar salad?

Wishing each of you a memorable, meaningful holiday that’s filled with delicious things to eat and time to enjoy them with your loved ones.

A Dickens' Kitchen, Bubble & Squeak and Treacle Tart

2010-10-11T12:33:00.001-07:00

One of my favorite authors is Charles Dickens. This hasn’t always been the case. I fell truly in love with his classics as I reread them with my kids as they were reading them for their English classes in Junior and High School. One of my sisters called a few weeks ago to see if I would be interested in teaching a class to a couple of students that are having a semester of home school English devoted to the novel, David Copperfield. I jumped at the chance to have a “Dickens’ Kitchen”.

One of the things I enjoy about Dickens’ writing is the high contrast between good and evil, happy and sad and in his description of food we can find the same thing, huge contrast. The very poor in his books live on a meager menu, even the description often comes off sounding gray and dull (think gruel here) in small portions. Where the well off seem to have an abundance of food dishes with color, variety and flavor (goose, chestnuts, puddings, raisins, etc).

In class we talked about the history of “plum pudding”, the process of how it is made and the interesting traditions that accompany this dish. I do have a recipe for a plum pudding (which has no plums in it), but it takes much effort to make they way they would have made it in 1835. It is interesting to note that in England, at least at one time there was an official day called “Stir-Up Day” on which Christmas puddings are made. Each person in the family would take a turn stirring in a clockwise direction, with eyes shut while making a secret wish. Silver charms were also traditionally used in the pudding. The baker would place them in before the steaming process later to be found by the guests. The charms were of a variety of shapes and gave a specific message for the future. A thimble might mean spinsterhood, a silver sixpence a good fortune, a boot for travel, a ring for an impending marriage, the wishbone for granting of one wish, etc. I would love to get my hands on a vintage set of these charms, I find them well, charming.

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The fun part of class was making and eating the food that might have been eaten during Charles Dickens time period, Bubble & Squeak and Treacle Tart. Bubble and Squeak is an old dish that is made from leftover potatoes, cabbage and meat. You can still get it today at local eateries and pubs (at least when I was in England a few years ago it was available). My students enjoyed the process of cooking and eating it, and of course it came together quickly. It could almost be described as “fast food”.

The Treacle Tart on the other hand is not fast, but it is tasty. I have been hearing about this dessert for sometime, but never had the pleasure of trying it until this class. I used a recipe from Emma of Poires Au Chocolat who had this tart growing up as a child. I followed her recipe exactly, using Golden Syrup as suggested (found at a local market, a bit pricey but worth every cent). It was delightful and the clotted cream on ours was made from 3 parts mascarpone cheese, 2 parts whipping cream, a bit of vanilla extract and powder sugar to taste. It got wonderful reviews from all who tried it, including my fabulous students.

If you want to step back into time, try one of these recipes while picking up your favorite Charles Dickens novel up. Which book is your favorite?

Cast Iron Skillet, the Basics: How to Cook & How to Clean

2010-10-06T06:09:00.000-07:00

Cooking in a cast iron skillet has become second nature to me; in fact if I could only take a few kitchen items with me on an extended stay my skillet would mandatorily be on that list. In trying to pass this love or skill along to friends and loved ones I have been told that it would be helpful to do a post with a few specific steps. My dear friend, Gretchen helped me out. She has had her cast iron skillet for about a year but not used it much due to intimidation, but after our short lesson together in her kitchen she’s reported a number of positive experiences, in fact I think she may end up becoming a coming a member of the cast iron fan club as well.

I do think it’s important to begin with the proper kind of skillet- choose one that has been pre-seasoned. They are easy to acquire, not expensive and are a workhorse in the kitchen. My favorite brand is Lodge. I nice size to have is a 10 inch, it isn’t too heavy but can still hold quite a bit of food.

· Always start with a hot skillet, using hot pads of course to keep your hands safe. To see if your skillet is hot drop a few droplets of water onto your skillet. If they sizzle, it’s ready to use.

· Use some kind of fat (canola oil, olive oil, butter, etc.)in the pan before you cook anything else. There are some exceptions to this rule; one being toasting nuts or seeds. You can use a dry, hot skillet without any oil because of the high fat content in the nuts. Otherwise, always begin with some kind of fat in the pan.

· Cleaning your skillet in a timely manner is important. Taking the time right after you are done cooking and while the skillet is still warm is a great time to clean it. Using warm water and a brush, gently brush any crusted food particles that are on the pan. Rinse. Dry with paper towels. Put a drop or two of CANOLA oil in pan and rub in and let pan completely dry out before putting away.

· Cleaning with soap may be necessary if you have a particularly nasty, stuck on piece of food. I try very hard not to use soap, but at times it is necessary to use ONE DROP of liquid dish soap. Quickly scrub with your brush and it should come right out.

Cooking in a Cast Iron Skillet

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Cleaning a Cast Iron Skillet

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There is a reason that these pans have been around for generations. If you have not used cast iron before because of lack of knowledge or fear that it may be too daunting I hope this may give you some aid wanting to pull out that pan and give it a go. Everything will cook quicker, have a lovely crisp edge to it and the clean up is a wiz.

Peach and Plum Bruschetta & the Utah State Fair

2010-10-04T21:48:00.001-07:00

When I attended the Utah State Fair this year I noticed an abundance of canned peach items.Some of them sounded very tasty (vanilla bean peach pie filling) while others might take me a while to get use to (green tomato, jalapeño and peach salsa). It was amazing to see what creative cooks abound in Utah. The peach syrups were lined up in different size jars and colored from light to dark amber- each of them having something extra to make their syrup just a little special. Jams, jelly’s, pickles, it was enough to make my head spin!

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I came home and made a recipe I picked up at the fair a couple of years ago when I was demonstrating in their kitchen. Kelsey Nixon was on just before and she made a version of this delightful peach bruschetta. It’s an appetizer, but could be used as a dessert or afternoon snack I suppose. I’ve used a variety of fruit in this from nectarines to pears, but I especially love plums paired with peaches. The lime juice adds just the right tang to bring the sweet together. Make a couple of loaves of Artisan Bread in 5 Minutes a Day and you've got a delicious fall appitizer where you can taste the sweetness of summer all mixed up- it's delightful!

What will be your final farewell to summer's peaches?

How to Pound Meat and Poultery without Making a Mess

2010-09-29T09:45:00.000-07:00

Often when I’m making a meat or poultry dish I choose to pound it out, for a variety of reasons. Many times it is because I want it to be thinner so it will cook evenly and quickly. Other times it is because I want the meat to become more tender. No matter the reason I have often become frustrated over the MESS it can cause on my counter. I really do not like working with meat all that much . . .

Not long ago I read a comment in a Cooks Illustrated magazine from a reader about the way she had solved the problem. It’s brilliant.

Inside a box of cereal or crackers the product is usually inside a bag. The bag is tuff as nails and hard to open. Turns out they make great bags for pounding meat in. It works like a charm.

· Prepare all meat by trimming and washing if necessary

· Place one piece of meat inside of empty cereal bag

· Fold open edge under or place a small strip of plastic wrap on the edge to seal it

· Pound meat with hammer until the meat is at the desired thickness for your recipe

· Remove it from the bag, set on prepared cutting board or plate and repeat with additional pieces of meat until you have finished them all

The cereal bags that I have used have held up for up to 12 chicken breasts each or more. That is one tuff bag. I have pounded more than I need for the recipe at hand, placed the extras in between butcher paper and then in a freezer zip lock bag and frozen it for later use. It’s a wonderful time saver.

We just don’t really eat much cereal and few if any crackers so my bags are precious (who thought I would ever be saying that!).

If you have any extra bags, send them my way.

2010-09-29T08:41:00.000-07:00

Mabey Corn and Pumpkins, from the Centennial Farm

2010-09-26T21:35:00.000-07:00

When I first met my husband’s family 30 years ago it was in the fall. The Mabey Family Farms were bursting with all sorts of produce- tomatoes, beets, carrots, apples, beans, zucchini, and their famous sweet corn. It really is the best corn in the Salt Lake Valley, and I can vouch for the great people that produce it. The family farm is now being run by one wonderful cousin and his family. Everything grows better when you mix it up with hard work and love- and that’s what you get from this Centennial Farm.

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The corn has about run it’s season now. They have been selling it at all the local farmer’s markets in the valley, but their pumpkins are ready to be picked. Starting this week they will have pumpkins, cornstalks and straw for holiday décor. If you want to pick a pumpkin right out of the patch, Mabey Pumpkin Patch is open Monday through Saturday from 10 am to 8 pm. Your kids or grandkids will love you for it. If you are looking for a great place in your neighborhood for a a local pumpkin patch (in the United states) check this site.

Meanwhile, enjoy the remaining corn harvest while you can! What is your favorite way to eat a fresh ear of corn?

photo credit: CML

Storing September & Homemade Tomato Sauce

2010-09-22T22:27:00.001-07:00

Every year my quilt group goes on a retreat to a beautiful mountain cabin in the first part of September.One tradition that we would never leave out is the reading of a poem, Storing September, by Elizabeth Rooney (see poem below). It is a lovely reminder of the beauty in the world during this time of year.

Yesterday I stored September, but it was in a bottle. My niece, Amy has a beautiful garden including 26 tomato plants. She brought me some and together with a few from my own garden I made tomato sauce that will remind me of these beautiful September days on the long snowy winter days ahead.

Tomato sauce isn’t hard to make,just a bit of time. When a dear friend came over later in the day she asked what I was cooking and said it smelled wonderful all the way down the driveway. That was the sweetest compliment and all I needed to make me want to make a few more batches before the end of fall. (Printable Recipe)

Before September slips away into October enjoy some time storing September- in every sense of the word.

STORING SEPTEMBER

You ask me what I did today,

I could pretend and say

“I don’t remember”,

But, no I’ll tell you what I did today.

I stored September.

Sat in the sun and let the sun sink in,

Let all the warmth of it caress my skin,

When winter comes, my skin will still remember

The day I stored September.

And then, my eyes-

I filled them with the deepest, bluest skies

When winter comes, my eyes will still remember

The day I stored September.

And then there was cricket song to fill my ears!

And the taste of grapes

And the deep purple of them!

And asters, like small clumps of sky-

You know how much I love them.

That’s what I did today

And I know why,

Just simply for the love of it,

I stored September.

-Elizabeth Rooney

Chicken with Jalapeño Popper Sauce, A Good Use of Garden Produce

2010-09-20T13:30:00.000-07:00

Trying to use vegetables from the garden can be a fun challenge. This Sunday I wanted to use my jalapeño peppers and remembered seeing a wonderful dish on Kim’s blog, Stirring The Pot. When I checked out the recipe for Mexican Chicken with Jalapeno Popper Sauce it had originated on Julie’s blog, Mommie Cooks. If you have jalapeño peppers as well, I can recommend this recipe highly. I can recommend both of these blogs to you as well!

I did make a few changes to the recipe to suit our family’s tastes that will reflect in my printable recipe below. The jalapeño popper sauce is just fabulous; we were eating it with chips before the meal was over.

What vegetables are you using from your garden right now?

Confessions about Canning Peaches and A Peach Cobbler

2010-09-17T13:11:00.000-07:00

My mother grew up next to some of our states best peach orchards and because of that I never knew what a tin can of peaches tasted like until I was well into my 30’s. Every summer while I was growing up there were several days set aside for canning the beautiful homegrown fruit and of course making things like peach ice cream, peach cobbler and peach pie.

Somewhere along the line I fell out of the peach canning tradition. If my memory is correct it seems like someone in my family told me that they preferred peaches canned from the store and that was all it took for me to give it up. I was busy and clearly too easily swayed. Home canned peaches are superior anyway you toss the dice.

I’ve been canning peaches this week. It does take some effort, but it’s quite enjoyable. The music was turned up and I loved the smell of the peaches on the stove. I took a refresher course from Frieda, who is a whizz at canning. My simple syrup was made from 8 cups of water and 2 cups of sugar.

With a few peaches I made a cobbler that is delicious. I found the recipe on Jamie’s blog. The lemon zest just sent this over the edge and the biscuit was very tender. I recommend it highly.

If you have been thinking of canning peaches, just take a stab at it. You’ll thank yourself every time you open up a jar.

Maple Oatmeal Bread Perfect for a Fall Morning, a bread from Healthy Bread in 5 Minutes A Day

2010-09-15T09:40:00.000-07:00

With the nip in the morning air and the challenge on the Healthy Bread calendar I decided to get out the book and make 100% Whole Grain Maple Oatmeal Bread. It turned out wonderfully. Who doesn’t want to wake up to the smell of maple syrup wafting through the house? Because of the high fiber content you can almost feel good about eating it. Do you know how good oatmeal is for you? It has both soluble and insoluble fiber. Check this article out if you want to know more. I’ve been trying to watch my portion sizes so I made the bread in teeny tiny muffins and a small loaf to keep me from wanting to eat too much. I must admit that I still consumed three muffins right away . . .

I haven’t ever included a recipe before from one of the Artisan Books, but I am going to today. This recipe has oil & buttermilk in it, which adds immensely to the flavor and texture- the maple syrup doesn’t hurt either. My recipe has been adjusted to the altitude in Salt Lake City. printable recipe

Check in on the round-up of the HBin5 group by visiting Michelle's blog, there will be a plethrea of wonderful ideas there for healthy bread options.

2010-09-14T21:40:00.000-07:00

When Grandpa J opened his grocery store near the University of Utah in the 1940's you got more than a bag of groceries when you stopped in, a bit of humor and wisdom was tossed in for free.

Junior League of Salt Lake City Looking for Recipes for New Cookbook

2010-09-12T17:58:00.000-07:00

Junior League Cookbooks are some of my favorite cookbooks. When I was a young mother and I would ask more experienced neighbors where this dish came from or where I could get “that recipe at”, I was repeatedly told, “The Heritage Cookbook, the one with the crazy quilt on the front”. I have used my Heritage Cookbook for many things over the years, from main dishes to candy. Why? Junior League Cookbooks are composed of recipes from real cooks, handed down recipes, things that really work. Elements I love about their book are that they all have a theme- whether they are from Colorado or Tennessee. The theme of A Pinch of Salt Lake shows the diversity and unique style of Salt Lake City through cooking and entertaining. My copy has been so used that the corners are worn raw and some pages stick together.

The Junior League of Salt Lake is creating a new cookbook and is looking for the best recipes Utah has to offer. The theme is “gathering” and will focus on recipes that use fresh, local ingredients as well as traditional family recipes passed down for generations. The name of the cookbook will be “What’s Cooking Salt Lake?” All the recipes that are submitted will be judged in a blind test kitchen.

· Deadline for recipes is September 30, 2010

· Submissions can include a wide range of areas including appetizer, main course, side dish, dessert and cocktail

· Recipes can be submitted by Email: eat@jlslc.org  

· Fax: (801) 328-1048

· Or regular post to : New Cookbook, Junior League of Salt Lake City, 526 E. 300 S., SLC, UT 84102

The recipes must be original, of course. Go for it! You certainly can’t lose anything for trying.

What is your favorite Junior League Cookbook?

2010-09-09T05:00:00.000-07:00

Often there are endless chores that need doing on a daily basis. A wise person gave me this advise and I've tried to stitch or teach something or the like every day, something I will not have to do over!

Greek Pasta Salad, and the Salt Lake Greek Festival!

2010-09-02T15:07:00.001-07:00

Everyone has something they look forward to as school begins and September rolls around.One of the things on my list is the Greek Festival in downtown Salt Lake City. Years ago my dear friend Jill introduced me to this energetic event and I have been in love with it ever since.Where else can you go to see dancing, live music and eat the best Greek food in town? Well, the best food might be in your own kitchen . . . but the entertainment is really worth the cost of the entrance price. If you go here you can print up a free ticket to get in and save your dollars for the goodies inside.

I ran across this Greek Pasta Salad on two of my favorite blogs last week, Pam at For the Love of Cooking and Cathy at Wives with Knives. I made it up and it’s just delicious. Tomorrow I’m serving this salad at a ladies lunch and I’ve added greens. I’ll report back on how it was received. This can be made with or without the chicken and I recommend eating it within 24 hours after you’ve mixed it together. Printable recipe below.

Do you have a Greek Festival in your community?

Lemon Basil Chicken, Perfect for a BBQ or Large Group

2010-09-01T06:45:00.000-07:00

Have you ever been in a situation where you need to have a main dish prepared ahead of time, say for a vacation or a large group? It seems like I’m often finding myself in those kinds of predicaments for one reason or another and it’s nice to have a failsafe dish you can turn to that will allow room for flexibility.

A few years ago, my sister Kathy stumbled across a recipe for just such an occasion. It can be made in advance, stored in the freezer or refrigerator until you need it and the flavor of this basil lemon chicken is quite lovely. While the basil is out and plentiful in gardens and markets it’s a great time to pop a batch into your freezer if you have the extra space or consider making it for your Labor Day gathering this weekend. Printable Recipe below.

What will you be serving on Labor Day?

picture credit: CodeFin

2010-08-31T13:42:00.000-07:00

You never know when your example in small things may be making a big impact.

Tuscan Turkey Panini with Artisan Bread from Harmons

2010-08-30T06:34:00.000-07:00

Anytime my daughter Marianne and her husband Joe are in charge of a meal we are in for a treat and this weekend was no exception. We had started our weekend early and fled to our favorite spot on earth, Bear Lake, for the last time of the season and the cooking duo whipped us up some delicious Panini sandwiches. With the right tools, ingredients and a little know-how you can have yourself a fabulous dinner or lunch in short order.

They bought their ingredients at a favorite local market, Harmons. Boar’s Head Tuscan Turkey, Gossner Provolone cheese, and a lovely artisan bread from their specialty bread counter called “asiago green onion cheese bread”. They had it sliced into thicker slices, 9 slices per loaf (not counting the small end pieces), to allow for the weight of the Panini press. Throw in a homegrown tomato and you have a delicious sandwich.

The equipment. I have wished to have a Panini press of my own, but so far have gotten along with my George Forman Grill. Marianne and Joe use a Cuisinart Panini Press and have nothing but high marks for it. As you can see in the picture, it makes wonderful grill marks and a lovely melt on the sandwich. Check Panini Happy out for more ideas for alternative equipment as well as recipes, it’s a wonderful blog on panini’s from savory to sweet.

We’ve made grilled sandwiches a plenty over the years, and I can recommend Joe and Marianne’s combination whole-heartedly. Follow the instructions in the recipe and you’ll have a dinner in 15 minutes that you’ll be very happy with.

If you live in Utah check out Harmon’s Grocery Stores and don’t forget to look at their artisan bread counter, you won’t be sorry. I can’t wait for a Harmon’s to come into my neighborhood. It’s taking over the space where Emigration Market was and keeping the name, Harmons Emigration Market. It plans to open late this year or early in 2011. Yippy!

picture credit : http://www.flickr.com/photos/codefin/

Pumpkin Chocolate Chip Cookies Gone Healthy, Coconut Oil Magic Ingredient

2010-08-25T09:51:00.000-07:00

Coconut oil. I’ve been using it in a variety baked goods and other cooking because I've been convinced of the health benefits that have been brought to the foreground in the last several years. It isn’t a new fad, it has been a staple in countries where coconuts are naturally available, but for those of us who don’t have a coconut tree in our backyard, we may have come late to the party. This article lists some of the beneficial reasons to at least consider looking into coconut oil. It has a very long shelf life which I also find apealing. One down side is the cost.

When I’ve replaced coconut oil in my baked goods it has been at a ratio of 2/3 of the amount of oil or butter that the recipe originally called for and things have worked out amazingly well. I’ve had great success with quick breads, cakes, and now cookies. It’s also wonderful on top of rice . . . actually heavenly. When I can use coconut oil instead of butter or another oil I do.

This cookie recipe is one that I altered from a favorite recipe I’ve been using for years. While I was making them my husband said “I hope these aren’t going to be healthy cookies” and later he had no trouble downing two or three of these gems as part of his evening snack. I am pleased with the outcome on two fronts. They have a wonderful flavor and crunch and somewhat healthier than the original version.

If you are looking around for a way to make your cooking a little healthier, look into coconut oil. I’d love to hear your thoughts on this topic and if you've had success with coconut oil.

2010-08-25T06:00:00.000-07:00

With school beginning for many of us, "training" is or should be on our minds. If only all the students going off to school this fall knew the value of their education!

Heirloom Tomatoes & TRACES GARDENS, an Oasis in the City

2010-08-23T22:06:00.000-07:00

Today I found out why I feel almost transformed when I visit Traces Garden, a wonderful local spot where you can find special and unique gifts, flowers year round, organic seeds, and in the summer season organic vegetables growing beautifully along side flowers and heirloom tomatoes. This garden has been a garden since the time Salt Lake City was first settled. Tanya Chatterton, the owner, was kind enough to give me the lowdown on the history of how she came to be caretaker and gardener of this beautiful oasis in the middle of Sugar House. The land had always been owned by some family member of no other than Brigham Young and when the last of that particular line died off, Tanya presented her plan to keep the property as a garden while other options came into turn the space into a variety of other uses including multiple family units. The garden option won even though it was not the most lucrative. Hallelujah!

A beautiful 1910ish bungalow sits on the front of the property and the gardens are in the back.This is a place where you can come and see where your food comes from, who planted it and cared for it. As you walk the beautiful rows you can even choose which of the several varieties of heirloom tomatoes or organic vegetables you want and Natalie, or Johnnie or if you’re very lucky Tanya will pick them for you.

My last two runs to Traces Gardens have produced two large gallon size bags of basil to make my favorite pesto, which is on my friend Bonnie's blog. The basil was a bargain at $7 a bag and it’s 100% organic and delicious. The heirloom tomatoes I got over the weekend are being enjoyed one at a time. These are real tomatoes. They actually have flavor, like the kind we use to have before the tomatoes were fixed and changed into something that we have been told are tomatoes but are really just masquerading as tomatoes.

This Saturday, August 28, Traces Garden is holding it’s annual “Art in the Garden” from 10 AM to 5 PM. There will be local artists, jewelry, metal sculptures, glass, ceramics, weaving and best of all light refreshments featuring organic garden produce and heirloom tomato samples. Really, what more could you want on a Saturday than to be in a charming garden filled with music, art and something tasty to eat? Bring a friend and come see a beautiful garden growing in the middle of the city!

Balsamic Vegetable Salsa with Cheese Toasts from Artisan Bread in 5 Minutes A Day

2010-08-17T21:25:00.000-07:00

The other day I took a simple savory dish to a sweet baptism of a friend of mine. Many wonderful cooks had brought something to share to the bounty of this table and everything was very tasty- from the baked sandwiches, fresh salads, crackers and pepper jelly to the out of this world fabulous homemade Bear Lake raspberry ice cream. It was lovely to be together to celebrate with this family.

I made a simple salsa from some garden veggies served with cheese toast from the basic boule recipe of Artisan Bread in 5 Minutes A Day. The toast was crunchy and a hit on it’s own, but with the salsa, it was delicious. It all came together very quickly and it’s one of the reasons I so love the Artisan Bread in 5 Minutes A Day- fresh, versatile and tasty. I used my balsamic rosemary reduction to flavor the salsa, so it was a quick fix as well.

I plan to do a post on the cheese crackers, and grilled pizza with Artisan Bread in 5 Minutes a Day, but if you are interested in the recipe before then, check out this blog, More Than A Mount Full with Chef Dennis for a great write up.

What is your favorite savory appetizer?

Gardening & 20 Minutes to Dinner

2010-08-15T08:13:00.000-07:00

I grew up thinking that growing a vegetable garden was part of life. My mother always had a piece of earth that she tended which enabled us to have tomatoes, squash, beans and more as part of our summer and fall meals. This year I have successfully cared for my square foot garden and seen for the first time great results from my own backyard garden. The taste of success is so sweet, literally.

I have had a couple of rules this year that have been different from years past, maybe they made the difference:

· Garden, not weed (so much more joy in gardening)
· Water individual plants, not with the sprinkling system

Making salads and dinner from fresh ingredients just picked from your own garden is very rewarding. Filling a basket of vegetables is just as good as getting a manicure . . . no much better.

We had a delicious dinner made from a zucchini, tomato and the perfect piece of cheese in 20 minutes. The printable recipe follows. It’s simple but bursting with fresh garden flavor.

How does your garden grow? If you don’t have a garden,

where do you go to get your fresh produce?

2010-08-13T06:00:00.000-07:00

When you sail a boat, without the wind on the sail the boat goes no where. Opposition is something we would never seek after, but if you've lived very long you know that it does make us stronger.

Balsamic-Rosemary Syrup and a Multitude of Ideas of How to Use It

2010-08-09T08:32:00.000-07:00

One of my favorite things to have on hand is my bottle of Balsamic-Rosemary Syrup. I keep it in a squeeze bottle in the side door of my refrigerator and you’d be amazed at how often I put it out.It’s so simple to make and the flavor is a power punch that can send a simple meal into the extra special category.

So how do I use this deliciousness in a bottle?

· A flat bread with feta cheese, dried tomatoes and olives with just a drizzle of Balsamic-Rosemary Syrup to finish it off.

· Strawberry Crepes with powdered sugar with an aioli on the plate of Balsamic-Rosemary Syrup.

· Dress simple greens with some crunchy croutons and garden vegetables

· Drizzle it over pork chops and you have a perfect finishing sauce

How about an appetizer made up of cubes of fresh mozzarella, grape tomatoes, your choice of black or green olives threaded on a skewers, drizzle Balsamic-Rosemary Syrup on top, just before serving sprinkle some chiffonade basil on top and add another few additional drops of the syrup. Your guests will love you for it. I served it at this memorable event.

Do you have a delicious sauce that is your favorite multi-tasker?

If you haven't had a chance to check out my give-away, take a minute to look at the great cookbook with Melissa Peck's beautiful artwork. I think you'll fall in love, I did.

2010-08-05T06:00:00.000-07:00

Keeping Up Cookbook, Melissa Peck and a Give-A-Way

2010-08-03T21:39:00.000-07:00

A while ago a friend of mine looked at the row of cookbooks in my kitchen with some surprise and exclaimed, “Do you really use all of those books?” I informed her that not only did I use those books, but also I had an entire bookcase in another room full of additional cookbooks and magazines that I felt too important to give away or discard. I just love a good cookbook that inspires me to make a wonderful dish where all the bugs are worked out for me. One such book is now 10 years old and was put out by the Make A Wish Foundation of Utah. I’ve used Favorites for salads, main dishes and desserts. It's the cookbook where the scone recipe comes from.

This year the book's author, Grace Ivory Rock introduced a new recipe book, and I fell in love with it before I even opened its pages. Why? Keeping Up Cookbook, the cover and inside flaps artwork are done by Melissa Peck a fresh, wonderful Utah artist whose work can be found in galleries across the United States from Park City, Utah to Greenwich, Connecticut. I’ve been in love with her work for several years, have a small painting of hers that I treasure and now I can have one of her sweet pictures sitting on my counter beaming back at me whenever I get the hankering to sit this delicious book up on my stand.

Melissa lives in my neighborhood and I’ve had the opportunity to get to know her and her darling family. I’ve learned much about life from Melissa as she cares for her daughters, paints beautiful and whimsical figures of women and children and is friends with seemingly the entire world. She says of herself

“I live in a beautiful world and if the viewer has the eyes to see my work as it is intended it can function as a window into my soul. Many of my paintings are a personal reflection of my process and me as I move forward from the understanding of a girl into the wisdom of a woman. “

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Cooking with her children is part of their regular routine. I asked if they had any favorites yet from the new book and two quickly came to the top: Sparkling Punch and Sherry Cake.

Melissa has offered to sign a copy of this new book Keeping Up Cookbook as a give-a-way to my readers. Take a minute to check Melissa's sight or tell me what your favorite cookbook is- or both for twice the chance for the signed copy of this cookbook.

Mary Poppins Macaron's, Strawberry & Lime, Quite Satisfactory

2010-07-31T22:56:00.000-07:00

I’ll never forget the day when one of my kids informed me that I had practically ruined their childhood because we didn’t watch enough movies or listen to enough music, and how would they ever be able to catch up to their friends? It made me feel terrible as a parent, but I suppose there are worse things to be accused of. Since that time I’ve realized that we didn’t hit the movie house very often, and I still don’t. A sprinkling of movies will do for me each year. But I do love a good movie with a classic storyline, great acting and if you can throw in a beautiful soundtrack all the better.

One of my favorites growing up (and one my children DID get to see) was none other than the famous Mary Poppins with her famous and fabulous handbag full of wonderful and endless items. Who can forget the lines spoken when Jane, Michael and Mary Poppin’s all take a teaspoon of medicine from the same brown bottle and the syrup comes out in three different flavors.

"Lime cordial, delicious!"

"Strawberry, mmmm!"

"Rrrrrum punch. (Hicup!) Quite satisfactory."

Like Jane and Michael, I love strawberry and lime. Why not put them together? My macaron shell is made from dried strawberries that give them a great flavor and the filling is lime curd whipped with cream cheese & and drop of homemade strawberry jam added just before I added the top to each cookie. Because of the dried strawberries in the shell, the cookie is a bit on the heavy side, but not so much that it is bothersome. My taste testers gave it thumbs up. Overall my take on them is the flavor punch from the dried berry was worth the trade. I exchanged dried berries for some of the granulated sugar.

Can’t wait to see what the other MacTweet’s will be like this round, in the

A Summer Flick, check it out.

If you haven't had a chance yet, check out my give-a-way for a cookbook with beautiful and whimsical artwork.

Homemade Puka Dogs on the Beautiful Shores of Bear Lake

2010-07-28T09:14:00.000-07:00

31 years ago my sister and I had a double wedding reception in our parents backyard and we’ve been marking time together with our husbands ever since. This year we went to the beautiful Hawaiian islands where we saw some of the most incredibly gorgeous places on the face of the earth in addition we ate our way through the trip on what has to be the freshest most delectable food I’ve ever experienced. I was snap happy and took way too many pictures of food, some day I’ll get to a post about specific places that are “must visits”, but for today I want to share a very simple mock up of a rather simple meal gone Hawaiian that we had at our recent family reunion at Bear Lake.

The Puka Dog is famous in the Islands for their wonderful sweet bun with a hole in the middle stuffed with fabulous sauces and mustards. If you haven’t had the opportunity to have one, plan to try one when you make it over on your dream vacation. I had heard about them on a food show and jumped at the chance to taste a Puka Dog for myself when I was over there. They are FABULOUS. FYI, if you aren't planning a trip to the land of paradise real soon you can purchase their sauces and mustards here if you think that far in advance - - - or you can do what my sister and I did. Check it out.

picture credit: Candace Little

Of course the dogs Kathy and I made last week weren’t exactly the same, no secret sauce here, but you know what, we did have the taste of Hawaii in them and the family did keep coming back for more. We also served two other options, the All American Hot Dog and a Bacon, Mushroom, Blue cheese Hot Dog, really with all three of those choices who couldn’t be happy?

I did learn a few things about making toppings for a hot dog bar. They need to be minced. Did I say minced, yes, minced. If you are interested in the recipes for the garlic lemon sauce, tropical relish, or the coconut sauce we used send me an email and I’ll shoot them off to you.

ALOHA!

For more hot dog bar ideas see this article by Valerie Phillips, food editor of the Deseret News.

2010-07-28T06:00:00.000-07:00

Mary James was born in 1883 at a time when things were simple and

life went at a slow pace. Her words are still true today.

Beautiful Bear Lake & Cobb Sandwiches and Basil Mayonnaise from Foster's Market Cookbook

2010-07-26T13:00:00.000-07:00

This past weekend my extended family spent time together at our favorite gathering place, Bear Lake. The blue water always makes me feel younger than I am and reminds me of how much I love my family. I’ve been going there since the day I was born, my ancestors helped settle the area in the 1860’s. What about the color of this lake?

What family reunion doesn’t include food? We spent a wild and windy day on the North Shore trying to boat and jet skiing on Friday afternoon where we had lunch out of coolers. I brought a sandwich filling that turned out to be quite delicious and a perfect travel meal. The idea began from a cookbook loaned to me from a dear friend, Bonnie. The original recipe called for layering the ingredients like a regular sandwich, I decided for ease on the beach to make it into a filling. The basil mayonnaise that I used came from The Foster’s Market Cookbook as well. So far all the recipes I’ve tried from this book have been excellent, I may have to get my own copy.

We ended up eating the filling in some creative ways. As sandwiches, lettuce wraps and just as salads! If you do eat it on a day of high wind on a beach, remember to hold on the top of your sandwich it may blow away . . .

What is your favorite thing to eat at the beach?

2010-07-21T06:00:00.000-07:00

This quote hung on a poster in one of my sister-in-law's bedroom while she was growing up. Isn't it a lovely thought? Even a simple smile goes a long way.

Cleaning a Dutch Oven in 10 Easy Steps

2010-07-18T22:09:00.000-07:00

10 Steps to Cleaning a Dutch Oven

Step One

Before you cook, oil the Dutch oven with vegetable oil! All inside surfaces including the lid, this will help make clean up much quicker.

Step Two

After finishing your meal or dessert, scrape all food out with a plastic scraper or wooden spoon. Often you can wipe oven out with paper towels to an almost clean surface. It is best to do this while the oven is still warm.

Step Three

After scraping the food out, rinse it out with a bit of water.

Step Four

Using a apple cider vinegar solution (with 1 part vinegar to 3 parts water), scrub the interior of the Dutch oven with a sponge and/or clean plastic scrub brush. Reapply vinegar solution to areas that are particularly crusty and place lid on warm oven. Let stand for about 10 minutes.

Step Five

Repeat this step until all evidence of food is gone. Wipe oven out with paper towels.

Step Six

Warm Dutch oven by heat source.

Step Seven

Apply small amount of oil to all surfaces of the Dutch oven, including the lid.

Step Eight

Allow to cool.

Step Nine

Place a paper towel folded lengthwise several times between the Dutch oven and the lid.

Step Ten

It is now ready to be used for the next meal or to be stored away.

Never store a Dutch oven wet; it will rust overnight.

www.TheTableRunner.com

Canyon Extravaganza and Dutch Oven Cooking

2010-07-18T20:44:00.000-07:00

We were invited to attend a Canyon Extravaganza last weekend that included a Dutch oven dinner, entertainment and fabulous company. Of course we accepted the invitation. Being together with family and friends up Big Cottonwood Canyon on a Saturday evening, eating delicious food and singing around a real campfire and capping it off with some great s’mores. Honestly, life’s simple pleasures are really the best.

The head chef, Joe, together with his favorite sous chef, Marianne made some mighty fine main dishes in their 12 inch deep Dutch ovens. Joe pointed out to me that both the braised short ribs(which were absolutely fabulous) and the chicken bouillabaisse were recipes that were written for regular ovens. He simply cooked them in a Dutch oven.

Cooking in a Dutch oven doesn’t need to be scary. You just have to be thoughtful about timing your coals, where you put them on and below your oven and how long it takes to actually cook the specific dish you’ve chosen to serve. It's a math problem, and not a difficult one.

My assignment for the evening was bread. You haven’t lived until you’ve had Sheepherder’s Bread with honey butter from a Dutch oven. I got this recipe from a class I took several years ago at Thanksgiving Point from Lori Bennett.

I’ve found that with any cast iron cooking one of the most important things you can do to insure a positive experience with a Dutch oven is to have an easy and quick clean up. It might sound strange, but not if you’ve ever had to clean one up. I have 10 steps to cleaning a Dutch Oven on a separate post, it’s worth your time if you’re headed out to do some great outdoors cooking.

What is your favorite Dutch Oven dinner or memory?

My Own Song Bird and the MacTweet Sing, Sing A Song

2010-07-14T14:30:00.000-07:00

The MacTweet challenge this month is Sing . . . Sing A Song. The first thing that popped into my head was my daughter that’s been singing her way thought life. Ever since she was in her preschool class program her voice was clear, on pitch and memorable in the most beautiful way. Our lives are rich because of the groups that she has been apart of as well as the vocals she has done on her own. When she left our home I had to give up my personal “song bird”, but I cherish the CD’s from a variety of sources that her voice is on and now grace my iTunes library.

Her most recent group is the University of Utah Singers. For the MacTweets I've choosen a snappy version of “OKLAHOMA” which is one of several songs that the University Singers sang at an international competition last summer in Marktoberdorf, Germany where they took first place. Listen, and I dare you to keep your face from smiling.

My macarons are Red and White, the University of Utah’s colors with full flavored rhubarb and raspberry filling and an almond meringue cookie made from Tartelette's master recipe. I loved this filling because it was made with garden fresh produce and a bit of honey. It was on the tart side which went perfectly with the sweet cookie.

There are plenty of wonderful sites to check and songs to remember on the MacTweet sight. Get ready to hum along as you view some tasty tidbits!

2010-07-14T06:00:00.000-07:00

My husband's father writes a monthy letter to his family

and this has been seen on many of the letters over the years.

Hopefully it is sinking it.

Cabbage Salad with Cilantro Dressing & Michael Pollan's Food Rule # 22

2010-07-13T08:27:00.000-07:00

If you haven’t picked up the quick easy Food Rules by Michael Pollan yet, grab it at the library or at your favorite bookstore and take a peek. His simple advise for eating healthy in short simple phrases stay in your brain. Take rule number 22:

EAT MOSTLY PLANTS, ESPECIALLY LEAVES.

Did you know that in countries where people eat a pound or more of vegetables and fruits a day, the rate of cancer is half what it is in the United Stated?

This tasty cabbage salad with cilantro dressing was introduced to me from my sister-in-law Deanna. She is a wonderful in the kitchen. Deanna found this recipe in The Whole Life Nutrition Cookbook. I loved the salad for it’s flavor, crunch factor and of course the vegetables!

How do you get vegetables into your diet?

Farmer's Market Comes to Sugar House

2010-07-09T16:53:00.000-07:00

Yippee for local neighborhood farmers markets! Today was opening day for one that is practically in my backyard and it was a fabulous success at least by my barometer. There were local goods to be had from vegetables to organic meat, pizza to plants, jewelry to photo shoots and beyond. I was so happy to see a healthy gathering of people supporting the opening day of this market that will be held each Friday afternoon this summer in the heart of Sugar House.

Serendipitously, I found that one of the booths is Kenyon Organics run by some friends of mine.Cory and Carolyn had an almost overwhelming selection of heirloom plants, vegetables and herbs. Perfect for a food blogger’s garden, or anyone’s garden. Carolyn helped me pick out some wonderful heirloom varieties to round out my vegetable garden and signed me up for their "Heirloom Tomato Tasting Party"-- something I don't want to miss. You can sign up as well by going by their booth sometime this summer. If you'd like to read something on heirloom plantings, Carolyn has an article in Edible Wasatch summer issue.

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A few of my favorite vendors were there- House of Bread, Riley's Sweet Fruit, Green River Melons, Traces, Bug Farms, Tony Caputo's, Surefire Pizza, Community Co-Op, Chocolate Bliss, Cheese Bread.

If you haven’t been to your local farmer’s market yet,

try and schedule a trip soon.

2010-07-07T06:00:00.000-07:00

This gem comes from a brother-in-law at a 4th of July BBQ this last weekend.

It sure rang true to me!

4th of July Traditions and the Famous Grandma June Scones

2010-07-06T11:04:00.000-07:00

Family traditions are beautiful things. This past 4th of July we were invited to attend an event that I’ve been hearing about for sometime that is a long standing family tradition. Simple and sweet, scones with honey, butter and jam mixed together with family and friends in a lovely backyard. It was just delightful to be included with the Little family. If you want to read more about this, the originator of this event, June Little was written up in a local paper 13 years ago as well as having the recipe included in the cookbook Favorites, a Make A Wish Utah chapter's fabulous collection of recipes. Since June has passed on, her children have carried the making of scones on in their own backyards. One of my daughter’s is lucky enough to marry into this tradition and we’ve been the beneficiaries. With permission I've included some pictures of the weekends event as well as Grandma June's recipe for her famous SCONES! You might want to find a way to wiggle them into one of your families traditions, you won't be sorry.

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Do you have a favorite family tradition for the July 4^th Holiday?

Making Fresh Fruit Salad a Step Up from Ordinary with Pineapple Cardamom Dressing

2010-07-01T05:00:00.000-07:00

What is better on a hot afternoon than a fresh fruit salad? Not much. Easy to prepare and beautiful to look at and even nicer to eat and share. There are only a few jobs the cook has:

1- choose the fruit wisely

2- mix and match the fruit well

3- and if you feel like it put a dressing or dip with it to top it off.

When we had Helen over for a garden party I made a fruit salad that had a dressing on it that I quite liked. I made it from fresh pineapple, added a bit of honey and cardamom. It made the fresh fruit just a bit out of the ordinary. Mixing a dressing up is simple. Use the fresh juice that comes from the fruit that you are using in the salad or do what I did and blend some of the fruit you are using in the salad, add honey, Greek yogurt, whipping cream, a favorite herb or spice and you’ll be amazed at the tasty dressings or dips you’ll come up with.

What are your favorite combinations to put into a fruit salad?

2010-06-30T10:31:00.000-07:00

Being gracious when someone is giving a compliment hasn’t always been my strong suit. A dear friend of mine gave me this advice years ago from her mother and I find magic in it’s simplicity.

Garden Party with Tartelette, Dream or Realitiy?

2010-06-24T19:30:00.000-07:00

Hosting a garden party for Tartelette? Someone pinch me or wake me up from a dream! Reality came true as last night together with several adorable food bloggers we spent a beautiful night visiting with Helen Dujardin who is absolutely a real live lady. She tells wonderful stories, is a great listener and is as down-to-earth as they come. She was candid and shared tips on every question that was asked her (including questions on macarons- no doubt she has heard them all!). Helen is completely comfortable in her own skin and makes everyone else feel at ease around her. I do wish my outdoor living room were big enough to have included everyone because each of you would have loved enjoying her easy humor and relaxing attitude. She only made us fall in love with her even more than we already were, and that is hard to do.

Each item on the menu was delicious and prepared with specific care with Helen in mind. Take a moment to visit these sites for the recipes. It is always charming to be with fellow bloggers and get a pulse on who they really are, these gals are dynamite! Personal thanks to Bonnie for flowers from her garden and arranging them in the darling white vases (thanks Susan!). Many thanks to Becky for the gift basket we gave to Helen filled with wonderful Utah products and to Maria who always keeps us locals in touch with the national and international celebrities. Having a party can be so much fun when everyone helps!

Maria-Two Peas and Their Pod http://www.twopeasandtheirpod.com

Becky-Project Domestication http://projectdomestication.blogspot.com/ and Utah Loves Cupcakes http://utahlovescupcakes.com/

Bonnie-City Home, Country Home http://cityhomecountryhome.blogspot.com/

Barbara-Barbara Bakes http://www.barbarabakes.com/

Becky-Vintage Mixer http://www.thevintagemixer.com/

Jaime-Sophistimom http://www.sophistimom.com/

Dara-Cookin' Canuck http://cookincanuck.blogspot.com/

Holly-Phemomenon http://phemomenon.blogspot.com/

Brooke-Cheeky Kitchen http://www.cheekykitchen.com/

Because a picture is worth a thousand words, I’ll leave you with shots of the evening from Candace. Picture charming music lofting in the background with the air sweet with honeysuckle, really it could have been a dream.

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Our best to Helen as she speaks at The Evolution of Women in Social Media conference in Park City, Utah this weekend. Come visit us here in Utah anytime. My home is your home.

2010-06-23T09:02:00.000-07:00

Especially if the earnest conversation is with Tartlette, (the master of macrons) and other fabulous food bloggers! Stay tuned for some photos from our get together tonight!

The Perfect Salad for Summer Entertaining, Garden Tortellini Salad

2010-06-21T21:57:00.000-07:00

Once in a while you run across a wonderful new recipe at a ladies luncheon or BBQ. This good fortune happened to me a bit ago and my good friend Jenny shared her recipe with me. There are a few changes from her original recipe. Garden Tortellini Salad is perfect for a gathering you’re bound to be going to sometime this summer. It makes a large bowl that will serve 25 or more depending on what you serve with it. It can be made ahead of time to free up hostess responsibilities on fussier items. The tortellini I've used is purchased at Costco, and the entire 3 pounds go into the salad. My daughter and son-in-law made it this past weekend for an event at their home and shared their pictures with me. Believe it or not it actually tastes even better than it looks, and it is beautiful!

What is your favorite summer salad?

picture credit codefin

2010-06-18T06:00:00.000-07:00

Depending on where you come in the birth order of your family you may or may not agree with this statement. When I heard it from my niece who spent a summer under the Jordanian sun, I could see some truth in it. Certainly my youngest was showered with the most "sweets".

MacTweets #8, A Tiny Friend in a Kauai Adventure & Coconut Cream with Chocolate Ganache Macarons

2010-06-12T15:17:00.000-07:00

My view of adventure mac's is off from the formal assignment, but for my life has some real adventure. While in Kauai a short time ago we went on a kayaking and hiking discovery through the jungle to find a beautiful waterfall. While on the way the guide told us to watch for wildlife along the way (as well as movie and LOST shoot sites). I did keep my eyes peeled for wildlife, but when the day long adventure was done the only land animal I had found was this beautiful little guy- a gecko. He paused long enough for me to take a picture of him. Look at all the colors he is sporting!
In honor of my friend that's spotted green, white with dark brown eyes my mac’s are coconut cream & chocolate ganache in an almond shell. I used Ottolenghi Macaron recipe, baked them for 11 minutes on an air cushioned pan and they have the perfect crust on the outside and a soft middle. The light green coloring makes them look a bit over done, but in realitiy they are my best effort to date. Tasty little critters.

Check out the line up ON THE WILD SIDE, MacTweets.

Photo Credit for top picture: CodeFin

2010-06-11T06:00:00.000-07:00

Oftentimes I have this overwhelming urge to "fix" everything. Over the recent past I've learned it's best to sit back and enjoy the ride because my wishes aren't necessarily the wishes of others.

Chocolate Oatmeal Almost-Candy Bars--- What a COOKIE BAR!!

2010-06-09T06:00:00.000-07:00

Mary of Delightful Bitefuls, posted these wonderful looking Chocolate Oatmeal Almost-Candy Bars from the book by Dorie Greenspan, Baking: From My Home to Yours and I'm ever so glad she did. After making them and taking my first bite, I knew that I was in trouble. The kind of trouble that makes you need to cut all the bars up and rush them out the door to neighbors and friends or you'll eat every last bar yourself. This truly is likely the best cookie bar I've had in the last year or maybe two. Make some yourself and see what I'm talking about. They would be perfect for a picnic, or to travel with, or to take to a baseball game, or a church group or a whatever. . . really.

This recipe was originally on the web with a Tuesday's with Dorie challenge. You can view the original recipe here. My changes to the recipe made it less sweet, but as I paged through many other variations you can add any number of goodies to this recipe to make it fit your taste buds. My version of the recipe is below.

Do you have a favorite cookie bar?

Simple as Pie? Confessions of a Pie Maker and Strawberry Rhubarb Pie

2010-06-07T06:30:00.000-07:00

How many times have you heard “Simple as Pie”? Well don’t believe that sentiment. Pie isn’t really simple. It isn’t hard, but it requires a few pieces of information that can be learned and from my experience practice is the best teacher. So why would someone like me who has honed a recipe for pastry try a new one?? I’ll tell you why. I went to a demonstration with some dear friends and several Utah food bloggers (Tiff, Barbara, Becky, Bonnie, Maria) to see King Arthur Flour give us the one two on how to make a great pie crust. Determined to give their recipe the good old-fashioned try I’ve now used it three times and well frankly I just can’t make it work to my satisfaction. Darn.

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Yesterday it was a special pie and I should have used all tried and true recipes for the birthday occasion, but I choose poorly on both the filling and the crust. It looked beautiful but the flavor and texture was poor.

Now I share with you my tried and true recipe for strawberry rhubarb pie. Amy, thank you for sharing it with me. It's wonderful!

Life Lesson: Practice new recipes on less important events.

(Oh, I hope I can remember this lesson- do you have any life lessons to share?)

Lemon Bars, Summertime has Begun!

2010-06-04T08:43:00.000-07:00

While I was growing up I was lucky to have family gatherings that brought me together with cousins, aunts, uncles and grandparents. It started with Memorial Day and ended with Labor Day—a summer of family. Of course as a child you took many things for granted and good food was one of them. One dessert however everyone remembers as being extra tasty, Aunt Donna’s Lemon Bars. And now I share it with you. I’ve used this recipe over the years and it’s never failed me.

One pointer that I would pass along that is very important is pan size. Don’t fudge on the size of the pan. If you double the recipe, which I do often, use a pan with exactly the same amount of square inches. It matters. I call mine the double wide-- it is really a large lasagna pan, but it has exactly the same measurements as two 9 x 13 inch pans would have. The bonus of using an extra large pan is as you cut the bars you don't loose any edges, you get more bars and more of all the wonderful yummy goodness to share! And while we're talking about pans this is my favorite 9 x 13 from Williams-Sonoma (the squares always turn out SQUARE). You can make these lemon bars in less than an hour from start to finish, but they do need some cooling time before you cut them.

The biggest problem you will have after you’ve made these addictive tangy tidbits is sharing them quickly so that you don’t have them calling your name every five minutes!

What is your favorite family summer recipe?

Chutney 101, and a Tart

2010-05-30T20:56:00.000-07:00

Last week on Heaven Housewife’s blog I fell in love with a chicken salad recipe that I had to make. Do recipes ever get stuck in your brain and you can’t move forward with regular life chores until you “make the food”? This should have been a simple recipe to make, except that I couldn’t find what I’ll term as the most important ingredient- CHUTNEY. After visiting three local stores, I determined to substitute a crazy homegrown concoction by mixing peach jam with vinegar (sounds strange, but it actually worked surprisingly well). The following day I made some wonderful homemade chutney so that I wouldn’t be found in this mess again.

HH emailed me a few pointers about chutney that I would love to pass along to my readers.First of all, in her part of the world (United Kingdom) no store would be complete without 5 to 10 brands of chutney (imagine that!). Her favorite brand is Waitrose, for those of us in America, Major Grey’s is the gold standard. The most common use for this fabulous sauce is a great sandwich made from cheddar cheese, chutney with lettuce and tomato. As if this wasn’t enough help, HH sent me to a sight with this fabulous tart. Of course I made it and tweaked it because I can’t ever leave a recipe alone. It is completely delicious, as is the strawberry and blackberry chutney that I made. I made the tart with the basic dough from Artisan Bread in Five Minutes A Day and it worked like a charm.

Chutney is a wonderful addition to anyone’s pantry and I recommend that before this season is over you preserve one of your favorite fruits into your very own chutney. Your friends and family will thank you all year long.

Thank you Heavenly Housewife for the help in understanding chutney a little better, you are the best!

P.S. Becky from Vintage Mixer has also made the chicken salad and has it it up on her blog in a little differnt version, you can never go wrong with anything she makes, check it out for a different twist.

2010-05-27T14:38:00.000-07:00

For more on Harriet Beecher Stowe's writtings, read her House and Home Papers written in 1865. It is as timely now as it was yesterday.

What do you think makes a house a home?

Lemon Herb Marinade for Vegetables

2010-05-24T14:08:00.000-07:00

Last Friday the women in my family hosted the women from dear family friends for a celebration of life. Jenny is having a baby, and we are so happy for her! It will be the first grandbaby in their family, and first great grandbaby as well. What joy! Candace was the brainstorm behind the event, with a twist on a nursery rhyme game that I’m certain has never been done before. We all had a wonderful time.

Our dinner was delicious. The menu conceived by the party planner and food produced by my wonderful daughters and daughter-in-law. My assignment was vegetable kabobs. I found this site helpful for determining how long to blanch some vegetables before grilling. When I chose my vegetables, I made certain that they would need the same amount of time on the grill—some I did have to pre cook (the sweet potatoes I baked in the oven for 20 minutes), others I blanched. It was lovely to have all the vegetables done just right. And the flavor on them was really quite delicious. I didn’t think to pass the remaining marinade with the kabobs until the very end, but I will not forget again. It was tangy and perfect, so much so we had kabob's again on Sunday, this time with chicken.

We're all waiting to hear the news of the new arrival. How do you celebrate a new baby coming to your family?

picture credit: joelens.blogspot.com

Mac Tell Me A Story, Best Friends For Frances

2010-05-14T21:48:00.000-07:00

Honestly, this is the truth! I picked my book before I looked at the MacTweet site . . . Bonnie (City Home/Country Home) was kind enough to fill me in on the theme and I just went on auto pilot and picked one of my very favorite books---- Best Friends For Frances. I made my mac’s, set up my photo and got ready to write the post. Imagine my surprise as I opened up the web to see Bread and Jam for Frances as the example from Jamie and Deeba!

Well, I could dig deep and find something that my cream cheese and jelly mac’s would fit with, but I can’t deny that Frances and her mother have always been close to my heart. When I read these stories to my kids I just loved singing the songs that Frances made up, rather than reading them. I do hope that was helpful to my children in their love for music . . . I know that it always made my day a little better.

In this book the author, Russell Hoban has Frances and her mother pack a picnic lunch in a hamper. When asked what is in the hamper Frances answers “Nothing much. Hard-boiled eggs and whole fresh tomatoes. Carrot and celery sticks. There are some cream cheese- and chive sandwiches, I think and cream cheese and jelly sandwiches too, and salami-and egg and pepper- and egg- sandwiches. Cole slaw and potato chips and of course Ice-cold root beer packed in ice, and watermelon and strawberries and cream for dessert. . . . . “ The list continues! What a lunch. If you want some great ideas for filling your lunch boxes check Laura’s blog, The Cooking Photographer. She has some terrific and fresh ideas for packing a great lunch! And pick up your favorite childrens book and enjoy lunch while you read to yourself or a child.

And be sure to look at the Mac Tweet site for all the memorable books

and mac’s from the 7^th round up.

Healthy Bread in Five Minutes A Day Whole Wheat Pita & Rolls with Plum Butter

2010-05-14T06:54:00.000-07:00

Life is unpredictable. My husband and I together with one of my sisters and her husband planned a spring holiday in Spain and France but due to the Volcano –the plans had to be quickly rerouted to the beautiful garden islands of Hawaii. We had a wonderful trip, very different from what we would have had in Europe, but all enjoyed a lovely time being together on what has to be one of the most lovely places on the face of the earth- and the food, the food was out of this world fresh, local and fabulous. More on this later.

I’ve been missing. I’ve missed so many wonderful blog posts of my favorite bloggers. I hope to catch up soon. Today I put up a post for the present Healthy Bread in Five Bread Braid using the master whole-wheat recipe. I have altered my recipe slightly by adding two ingredients that enhance the bread for our tastes—some honey a oil. I also add additional vital wheat gluten.Weighing my home ground wheat flour seems to help in me in turning out a nice product.

I opted for a plain dinner roll shaped like a knot and served with my creamed plum butter. I’ve put the recipe up for the creamed butter as promised. I made two kinds of pita, only the Turkish-Style is pictured here. Both types disappeared without any problem when served with a make your own turkey, vegetable, hummus sandwich. They went too quickly for a picture!What do you put in your pita’s?

Please visit Michelle’s blog, Big Black Dog to see all my friends on this Bread Braid and join me in wishing Michelle a quick recovery from surgery!

Aloha Cake

2010-05-03T05:43:00.000-07:00

One night I got a call from one of my daughters asking me to come over to her house for a minute. When I got there she had a piece of cake waiting for me that was out of this world delicious. It was a coconut four-layer cake with lime curd filling and a frosting made with coconut milk. Oh it was good. Ever since then I’ve had coconut cake on the brain. I’ve made my own version now that started from Dorie Greenspan's Coconut Tea Cake. I must admit it wasn’t quite as good as the original cake with the lime curd but it has it’s own flare and those that tried it said it should be put on the blog. It was very moist and it did get better as it matured. I would hold this cake tightly wrapped a day before frosting.

This would make a lovely Mother’s Day dessert. What will you be serving for dessert on Mother's day?

2010-04-30T05:17:00.000-07:00

Often we get down on ourselves as Mothers, but collectively from where I'm sitting mothers are doing the hard day in day out hard work of raising a family. Hats off to Mothers!

If you haven't heard about Woman's World Health Organzation ( www.wwhi.org ), take a minute to check it out. They are trying to take "care of the worlds' best resource, WOMEN. " If you'd rather view a video clip go here, I think you'll find it facinating. I bought one of WWHI necklaces, they are beautiful and would make a terrific Mother's Day gift.

Hawaiian Haystacks with Homemade Chicken Broth

2010-04-27T10:48:00.000-07:00

Remember the third recipe for life- baked chicken and broth? Hawaiian Haystacks is one of my go-to dinners where the baked chicken and broth come in handy. Pull from the freezer and in 30 minutes you have a made from scratch, feel good, healthy dinner and everyone is happy because each individual gets to decide what to put on top! At our house everything that is in the vegetable drawer goes into little bowls: peppers, onions, broccoli, asparagus, cucumbers, peas, tomatoes (you get the idea). And the fruit can be what ever is in season or open a can of mandarin oranges or pineapple, raisins, kiwi and then top with crunchy Chinese rice noodles or coconut. Honestly, this dinner can be made in the time it takes to cook the rice.

What does your family like on their haystacks?

2010-04-23T12:15:00.000-07:00

A kind word or small action from a friend, neighbor or family member can make all the difference to someones day- and to a child it can be life changing. I love being part of that kind of change.

Third Recipe for LIFE: Baked Chicken

2010-04-23T10:20:00.000-07:00

Third Recipe For Life: Baked Chicken. How many things can you do with baked chicken? They cannot be counted, nor should they. From salads, to pizza, casseroles to soup it seems like there is always a need for baked chicken—at least at my house. Here is a simple, sure way to prepare chicken that will produce a quality product that you can freeze for later use, or use right away!

When I bake my chicken I use fresh vegetables to give it flavor, which also ends up giving me delicious broth when the process is complete. The broth is a bonus to cook with. It can be can be frozen in a zip lock bag or in an ice cube tray for smaller amounts.

What do you use baked chicken for?

The Great American Bake Sale & Decadent Choclate Pecan Brownie Bites

2010-04-19T08:03:00.000-07:00

Being a part of a National Food Blogging event this past Saturday was energizing. I loved how it made me feel knowing that in pockets all across America tables were filled with delicious homemade treats baked with one purpose set out by Share Our Strength, we were soliciting funds to help hungry children. And that is what we did. What an awesome group to be a part of, thanks to Gaby, from What’s Gaby Cooking, for organizing the national effort and Maria from Two Peas and Their Pod locally in Salt Lake.

The bonus was visiting with the kind people that stopped to purchase the goods and rubbing shoulders with my fellow Utah food bloggers who only have grown higher in my esteem. Doing good for others is a great way to lift your own spirits, try it sometime if you haven’t done it recently. I wish that we had all been together for a picture on Saturday, but the only thing that stands together is our treats!

Here is the recipe for one of the brownies I made, Chocolate Pecan Brownie Bites. The recipe has evolved from one given to me several years ago, later found in a local cookbook and now tweaked by me. They are tasty morsels of goodness packed into a few bites just waiting to burst into your mouth.

Maybe you might think about making them for your next bake sale?

2010-04-14T06:39:00.000-07:00

My husband and I spent the weekend with my parents setting up a town house retreat for them. It lent itself to great conversation. When I asked my folks about some quotes from my grandparents this one popped out immediately from both of their mouths.

This piece of advice is just as timely now as it was then.

Great American Bake Sale & My Roots in Giving

2010-04-12T22:30:00.000-07:00

My grandparents were dairy farmers who lived along Highway 89 in Spanish Fork, Utah. During the depression years they had a constant stream of out of work, down on their luck men and boys that stopped by their back door asking for an odd job that they could do for a meal. Grandpa and Grandma's policy was to never turn them away, regardless of whether there was a job to do. As long as there was food on their table, there was food to share.

Maybe that is where the roots begin for me to try and share with those in need. This Saturday, we all can make a difference, at local events being held nationally for the GREAT AMERICAN BAKE SALE TO END CHILDHOOD HUNGER.

Here are the details in my neck of the woods:

Where: Foothill Village, in front of Dan's Market
When: Saturday, April 17th
Time: 10 am to 2 pm
What: Baked goods from the very best local food bloggers in the Salt Lake Area
Where can I go to find out who these bloggers are? check out Frieda's blog Lovin' From the Oven to see who will be making all the tasty treats. I'll be bringing some to die for brownies. First come, first served!

F·

Tiff of Food Finery and I participated last year and the most rewarding part was knowing that we were making a difference. It’s easy to feel that way, just stop by a bake sale on Saturday and purchase or donate some money to this worthy cause. For more information about where the funds are spent, go to Great American Bake Sale Funds at Work.

How do you give back?

Second Recipe for LIFE- Roasted Vegetables, Sweet Potatoes!

2010-04-07T18:26:00.000-07:00

When I think about a roasted vegetable the first thing that comes to mind is an oven fry. I’ve probably made 200 pounds of potatoes into oven fries over the years, but there are so many other vegetables that can be roasted and should be roasted. You know why? They are easy and they taste delicious, actually sublime! The ingredients are simple and healthy, that is why this is my Second Recipe for Life.

There are two rules to roasting vegetables:

Cut your vegetables about the same size so that they get done at the same time
If you are mixing a variety of veggies, choose them wisely. Not all vegetables roast at the same time schedule (check the chart below)

The goal is to have your vegetables be tender on the inside, and carmelized on the outside. This is achieved with a hot oven, olive oil and seasonings and roasting them for the proper amount of time for the choosen vegetable (which you'll get the feel of as you prepare them).

click to enlarge

Quick Roasting Medium Roasting SlowRoasting

Asparagus Bell Peppers Potatoes (all kinds)

Mushrooms Onions (all kinds) Winter Squash

Tomatoes Zucchini & Summer Squash Carrots

Sprouts Egg Plant Beets

Of course there are many more vegetables but this is a place to begin . . .

If you are a whiz at roasting vegetables, take an evening to teach someone else how to make this simple, yet delicious and wonderful dish. It can brighten almost any meal.

What do you like your roasted vegetables with?

Where Is Your Milk From?

2010-04-05T21:30:00.000-07:00

With my neighborhood market closing I’ve had to go on the hunt for a few things I’ve taken for granted. Local food. I have a favorite bakery for sheepherder buns, Stone Ground, and now I have to get on the freeway if I’m going to feed my habit. Can’t see myself doing that.

Where does our food come from? An article came out in a local paper about a new website that will track where dairy products are made. It's called Where is my milk from? Who doesn't want to try that? I pulled out my milk, butter, sour cream, cheese and yogurt and ran the test. It made me uncomfortable. Many of my items came from within 30 miles away, but the ones that weren’t--- were 1000’s of miles away. And even more interesting, two of the same product that was purchased in the same store, same day came from two different states.

What does it mean? For me I will be watching more closely for the brands that I know are local. Why? It feels right. I like supporting the local economy. And I'll be searching for a new favorite local market that isn't too far away.

So what dairy products are in your fridge and

where did they come from?

picture credit Daniel Hurst Photography

I'd Like You to Meet The Napkin Lady

2010-04-02T10:07:00.000-07:00

Does anyone else feel like we are in short supply of wisdom these days? We are certainly not lacking information, with a million voices tweeting and blogging and being televised into our homes, it's hard to know which message to listen to. I often wish I could just ask my grandma for a bit of her down-to-earth advice. Grandmas have time on their side. They have experience. Sometimes they even have a bit of flare.

The Napkin Lady was my grandmother's, and every April (in honor of Grandma Smith's birthday) she is on display. Isn't she lovely? Starting this April, I will be posting "A Note from The Napkin Lady" in an effort to remember the wisdom from the time of my grandmothers...and of course share it with you.

What's Up Doc? Carrot Bread made from Healthy Bread in Five Minutes A Day

2010-03-30T15:33:00.001-07:00

What do you get when you mix carrots, coconut, dried cherries, dates, golden raisins, brown sugar and cinnamon with some yeast and white whole-wheat flour? Some mighty fine bread.Healthy Bread in Five Minutes A Day, Carrot Bread (pages 157-159) is a hardy loaf that starts to grow on you about the second slice. I very much recommend this recipe for a unique change from the standard honey whole wheat you might be making.

Here are my changes:

1/2 cup additional brown sugar
½ cup additional dried fruit, as well as 1/2 cup additional coconut
1 tablespoon additional cinnamon
cooking time increased by 25 minutes with the temperature lowered to 300 degrees and the loaf covered with foil

Olive Spelt Bread was also included in this bread braid, the recipe can be found on pages 96 & 97. I made a standard loaf today and am still on the fence as to how I feel about it. The crumb is perfect. It was easy to work with and fashion into a loaf. The taste is unique and I happen to love green olives, I’m not sold on the bread . . . but it is just the first day. I’ll have to comment on my own blog as this one settles.

I’ll be checking on all the blogs of my fellow bakers

in the google group,

and hope you do as well to see how they felt about these two breads.

Check Michelle’s blog for the healthy list.

Giveaway and saying Good Bye to Emigration Market

2010-03-30T15:15:00.000-07:00

Some time ago I set up a giveaway and it's way past time to give it away! The REDMOND REAL SALT goes to comment number 10! Amy please contact me with your address and I'll see that you get the wonderful salt package. Everyone had such glowing things to say about their favorite neighborhood places- this is what Amy had to say:

"I really need to use quinoa more. It's so tasty - and your salad looks delicious!

We've got a few places around that I love to support, but by far my favorite is Allred Orchards. Their peaches are the best quality, best tasting, and of course, the best price every year at canning season. Until my own little trees are bigger, Allred Orchards can expect my business every year."

One of my favorite neighborhood places announced last week that they will be closing their doors due to the economy. Emigration Market has been a part of my life ever since I’ve lived in this community, roughly 27 years and for many dear old timers they tell of when it opened it’s doors in 1942. They have employed a host of neighbor children including my own, sold local goods and generally been a great place to get groceries, a sandwich and a smile whenever you needed it. Shinny new supermarkets can’t replace some things with bigger and supposedly better. Emigration Market is a place that will leave emptiness for what is right with the world. The corner market where you know almost everyone in the store- employee and shopper, much of the food was made in house or locally grown and the owner lived just around the bend.

We’ll miss you Emigration Market, our best to Verna, Betty, Blake, and JT.

First Basic Recipe for LIFE- Fluffy Scrambled Eggs

2010-03-23T06:01:00.000-07:00

I have joined Jamie Oliver's FOOD REVOLUTION, and watched the first in the series of television shows on Sunday night. Did you? If you caught my post a few weeks back about his acceptance speech you'll recall him talking about "10 recipes for life".

I've done some thinking about that. Over the last few weeks I put together a small, very small cookbook for my son with barebones information about how to buy food, what brands are reliable, how to plan a menu and use your time wisely in the kitchen and some actual weekly menus with a handful of recipes. The recipes I included are exactly what I think Oliver is talking about. Simple food with a few ingredients that will sustain life.

I realize that most of you in the blogging world are making gourmet food. But do your children and neighbors know how to scramble an egg? If not, here is a tried and true recipe that I think everyone should have for LIFE. It's the first recipe in the book for my son, it takes 45 seconds to make-- FLUFFY SCRAMBLED EGGS, made in a cast iron skillet.

click here to enlarge

We all have our "go-to" recipes that pull us through life. I know you have them.

What do you make on a night when you wish you didn't have to cook dinner but everyone is starving and you know you can do better than take-out?

I really want to know.

MacTweets Spring Fling and Lessons Learned with Bonnie

2010-03-15T09:00:00.000-07:00

You know, the macaron is the new cupcake. I keep hearing and reading it and so if it takes me 24 batches of macaroons to figure out how to get everything right I'm going to stay at it. Really.

Last week I made three batches--two bad and one GREAT. Oh, success is so sweet. I was invited to Bonnie's kitchen of City Home/Country Home to make mac's with her and was smart enough to say YES. Not only did we enjoy each other's company, but I also learned a few things that I missed in the first wonderful mac cooking day spent with macaron experts Barbara of Barbara Bakes and Tiff of Food Finery.

This is what I learned in Bonnie's kitchen:

Use meringue powder, 1/2 teaspoon for every egg white
Scrape down your bowl several times while you are whipping the whites and sugar
DO NOT over whip the whites, something I have a problem with, but whip until stiff peaks form and you can turn bowl upside down (see picture)
Add almond flour/sugar mixture in three sections, scraping down the bowl after additions
When all the flour is mixed in, deflate mixture until a small dollop of batter flattens on a saucer (see picture)
Use a cookie sheet that has an "air pocket"
pipe macaroon's, decorate and let rest until a skin forms (in our altitude and on that particular day it took 30 minutes)
After baking, let cool completely before taking off the pan

Click to enlarge

Bonnie made delicious tangy lemon shells filled a perfect not too sweet Italian buttercream. My shells were made with homemade vanilla sugar (via Bonnie's pantry) and filled with Bonnie's Italian Buttercream with a spread of my lemon curd. Both were dyed yellow, but tasted so completely different. It was perfect. The very essence of spring!

Thanks Bonnie for the tutorial in your lovely kitchen. Check Bonnie's blog for her story of our kitchen escapade. For much inspiration and eye candy visit the blogroll of MacTweets for the Spring Fling MacAttack 5 .

Pesto and Pinenut Bread & the Soft Pretzel

2010-03-13T15:15:00.000-08:00

Today was baking day with yet another bread from Healthy Bread in Five Minutes a Day, the second book from Jeff Hertzberg and Zoë François. The recipe choice came from the google group HBin5 run by Michelle who has made a wonderful schedule and this one is timed perfectly to coinside with St. Patrick's day . . . Pesto and Pinenut Bread (found on pages 98-99). I followed the recipe fairly close with miner changes for altitude ajustments.

Having read a few fellow members blogs and talked with Bonnie of City Home/County Home, I made a focaccia with 1/3 of a full batch of dough. I pressed the dough inside a 9 by 13 inch pan that had been oiled with olive oil. Let it rest for one hour, on the top drizzled olive oil and grated some quaility parmesan cheese and baked it for 25 minutes in the standard way with a steamed oven. What a delicious return! This is a great sandwich bread and will be used again. It had an excellent flavor and crumb.

click here to enlarge

Next I made some soft pretzels. They were very easy to fashion. If you haven't made pretzels before you might view a youtube video here before you begin. After mine had rested for 40 minutes I washed them with an egg yolk , sprinkled them with coarse salt and baked for 18 minutes. They were quick and easy to make and disappeared just as quickly with a favorite marinara sauce.

I took the final pound of dough and dusted it with flour and put it in a zip lock quart bag, marked it with today's date and froze it for another day's pretzel or focaccia. This dough receives extremely high marks and I recommend it to all of you with the book and to those of you who haven't gotten it yet, what are you waiting for?

Go HERE to view other ideas of how to use this bread recipe on

the HBin5 7th Bread Braid

Granting Wishes and Jamie Oliver

2010-03-08T16:30:00.000-08:00

How often in today's world do good people get their wishes granted? Not in a fairy tale, but in the real world? In December Jamie Oliver, self proclaimed FOOD REVOLUTIONIST was awarded the 2010 TED Prize, that grants recipients $100,000 and something much bigger- an opportunity to change the world! If you haven't seen his 18 minute acceptance video, you might want to take the time while you're doing the dishes or cleaning up your desktop--- you won't be sorry, I wasn't.

What I learned: Believe it or not . . .

Our food landscape has changed so markedly that many young children can not recognize common fruits and vegetables
Home, School and Main Street have abandoned REAL FOOD for quick, cheap and processed foods
Most foods three decades ago were produced locally, the majority of today's food is not
Much of our current food is processed and FILLED with sugar & chemical additives
Childhood obesity has tripled with one in three children ages 10 to 17 being overweight or obese

My views on the local food supply are right in line with Jamie Oliver. I was happy to go to his webpage and sign his petition to become a part of the FOOD REVOLUTION. Maybe you would like to join this group as well? I grew up hearing my mother say "you are what you eat"- and she was right! We should be giving our children, grandchildren and neighbor's children the best opportunity to eat right and time is ticking away!

Granting wishes? Most of us won't get hard $$$ but as far as REAL FOOD it starts at home,

in our own kitchen

around our own table.

Make some real food today and share it with someone you love.

Chocolate Cupcakes with Alyssa

2010-02-15T21:12:00.000-08:00

National holidays are wonderful, especially when it means you get to spend time with someone you love. My niece was with our family this weekend taking a break from her university studies and we had long visits, watched a few Olympic events and generally just relished being together.

Of course we made a little treat, one of our family favorite cakes. This chocolate cake is an absolutely wonderful standard go to kind of cake. Birthday, graduation, all most any kind of celebration or for some simple President's Day Cup Cakes- I've never been disapointed when I've used this recipe.

Alyssa took the beautiful pictures of these delicious treats and we rushed to get her back to school. We packed some of the cupcakes in a cupcake tin with rice scooped in the bottom so that they would make the ride home safely without getting the decor damaged. A little trick I learned from Jenny of Simple Life Love.

Be Still My "Beeting" Heart

2010-02-12T16:15:00.000-08:00

Beets, who likes beets?!? I do. They come in different colors, did you know that? They range from deep red to pink. The golden beet is yellow on the inside and when cooked turns a beautiful orange. It has to make you smile. And if that isn't enough-- beets are full of good things for you: potassium, vitamin C, fiber, iron, antioxidants and betaines. Dave Lieberman recently said it may be nature's multivitamin, check his full article out here.

There are a few downsides to beet preparation. They bleed. When I made my recipe for Red Beet Buns from Healthy Bread in Five Minutes A Day I did take a few precautions and all went well and the red juice on my food processer was more than worth the delicious outcome.

I made heart shaped bread (sort of a pita type bread) and some tiny buns. The sandwiches were a complete hit, in fact we'll be dining on these for Valentine's Day. Who can resist a heart shaped sandwich that is truly good for you and your heart?

While the processor was out I made the fixings for wonderful chicken and beet dinner. I got my organic beets from Whole Foods and they actually had some great greens on them. The recipe comes from the Epicurious site and I followed it fairly closely and enjoyed every bite, including the leftovers the next day. Hard to "beet" a 20 minute dinner that cooks up in one cast iron pot.

Please stop in at Michelle's blog and see what other bakers in the HBin5 have done with this wonderful vegetable bread.

Awards

2010-02-10T20:41:00.000-08:00

During the last few months I have been given a few awards from some gracious bloggers. One award was given to me twice from two Utah food bloggers who have become my good friends, Tiff at FoodFinery and Barbara of BarbaraBakes. The award, Lemonade Stand Gratitdude Award is about being grateful which I am, but don't look like it due to the S L O W response time. Do you ever feel like your 24 hours have shrunk into 18? Well that has happened to me and I'm out to get the time shrinking monster. If you see him lurking in your neighborhood either snag him or keep him there.

I'm grateful that I live in a place where I can wake up every day and choose what I want to eat and pretty much find it in a store near me- and it's fresh.
I'm grateful for good friends both in the cyber world and my neighbors next door.
I'm grateful for a supportive family who I love more than can be expressed.
I am grateful to know who I am and why I am here.

Award Number Two

I received the Happy 101 Award from the Heavenly House Wife in January. If you haven't checked out her blog you must stop right now and go there. She is just a must visit. A MUST. Very funny and she makes me happy every time I read her blog- how appropriate that she would give me the "happy" award.

Here are 10 things that make me happy-

1. A clean kitchen, including the refrigerator and floor!

2. Extra time for the gym or in many cases time for the gym.

3. Being with friends- no matter the reason.

4. Sunday dinner with my family.

5. Bear Lake in the summer.

6. Completing a project (checking things off my list- it's a sickness).

7. Listening to my parents tell stories from their childhood or any stories actually.

8. Books on tape (strange but true)- I can keep my hands busy all though the book.

9. My sisters and sisters in law, I adore everyone and wish I could be with them more.

10. My one and only true love, Sir.

Now to the hard part.

I so appreciate the kindness of these three food bloggers thinking of me, but I've decided that my blog will be award-free and I will not be participating in awards from here on out.