Kitchen Renos

A long anticipated kitchen reno is underway ...

First came the new stove and now the new

countertops have been put into place.

The dishwasher needs to come out and the old counter top is being unfastened.

Within a couple of hours the new counter top (granite) was carefully set into place

by expert installers.

They came a few weeks earlier to measure with a precise laser machine thing and

everything was cut perfectly, including the exact holes for the taps and sink.

It's called Titanium granite and has some beautiful quartz marbling throughout.

The leathered finish on the stone gives it a beautiful look and we can't stop "petting" it!

My lowered Baker's counter (cause I'm short - smile)

A few more additions are being built this week, 

an island to replace the harvest table,

and a chimney cupboard for storage

(ironic since I really should be getting rid of some things and need "less" storage - sigh).

In the meantime we are putting on a fresh coat of paint,

deciding on a light fixture for above the island,

choosing stools,

and picking out some back splash tile.

Still lots to be done ... stay tuned.

Wanted to share a Cubano sandwich I was inspired to make after reading about

it here on That Skinny Chick Can Bake.  I love her blog!

I even managed to find a Cuban bread recipe that I had to try.

Must be because I had new counter tops to play on that I took the time to make this.

It was delicious - I will be looking for this sandwich on the menu

when we head South this winter!

Our little love is sick with a bad cold this week.

She is such a little darling and manages to keep a good attitude even when sick...

Love her so much!

Till next time ..... stay healthy and warm.

The Rut

5 seconds to Yum!

So good!

One hour earlier ....

I bolted from my comfy chair, turned off the TV, got dressed and decided

it was almost high noon and high time for me to get out of this,

 much deeper than the picture below, RUT!!! Eek.

It's time to get moving and shed some pre-Christmas and apres-Christmas overindulging!

It's a beautiful, crisp and sunny Winter's Day

and there cannot be any more excuses.

I've been inspired by a dear friend Anita who 

walks every day (earlier in the morning that this, I might add!)

and has been "defluffing" as my blog friend Ellen calls it,

with great success.

You can find Ellen's fun and inspirational posts at:

https://happywonderer.com.

Defluffing has to be a theme over here too.

I've missed this walk and this sunny day brings some lovely shots.

My treat at the end of this, almost 45 minute, walk down our country road

was a delicious spinach smoothie.

Why have I waited so long to do this?

Pray that I will continue to get on the road get out of the rut

to healthier days ahead.

Spinach, a splash of carrot juice, squeeze of lemon,

half avocado, banana, strawberries, pineapple, blueberries,

melon and a good dash of cinnamon!

My other rut is being so behind in blogging/journalling

and getting caught up with pictures and such.

A new month is just around the corner - a new chance to make some much needed changes?

Another great reason to stay healthy!!!

Can't believe we had this much snow just 18 days ago.

Till next time - taking "baby steps" down this road. Are you struggling with this?

To 66 with Love!

Turning 66 isn't so bad when you have this child on your lap!

The cheerful greeting of "Happy Birthday Nammie"

coming from the car as her mommy unbuckled her,

warmed me right down to my soul

on this extremely cold winter's day.

She has such a gentle and loving personality

with spontaneous hugs and warm kisses.

Much credit goes to her attentive and loving parents!

Our hearts are full and 

can't imagine life without this precious little human!

Thank you for the coffee and treats,

gifts and pizza supper ...

but mostly for your love!

We are in a "deep freeze" over here these days.

However, the sun shines bright, the wood stove makes the house feel extra cozy,

the Christmas decorations have been put away,

the days seem to be getting longer,

and a relaxing weekend awaits.

Till next time ...... another year older and many good things to look forward to in this new year.

Sloppy Joes and Checkers

The New Year is just around the corner - 2018!

It's been almost 6 years since I began blabbing blogging and this is my 400th post.
The coming year may see a bit of a slow down since I feel like I've 
said almost everything there is to say ...

This New Year's Eve we've invited our church group of friends for the annual
get together and the theme is plaids and denim with a retro checker's tournament.

It reminded me of when we were teens and the choice party food was sloppy joes,
I made a triple batch to serve along with all the other "pot-luck" food to share.

I don't really think there is a recipe for this but this is how I made it:
1 lb. of hamburger, browned with a chopped onion
Salt and Pepper to taste
Dried Thyme - just a sprinkle or two
1 can Chicken Gumbo soup - undiluted
1/2 can of water
1/4 Cup ketchup
1 Tbsp. yellow mustard
Simmer uncovered for 20 minutes or so till thickened to liking.
Ladle onto warmed hamburger buns.
That's it!

I'll try to catch some pictures of the event.
Hopefully the weather co-operates and everyone can arrive safely.
We are in a stormy deep freeze these last days of 2017.

Till next time ...... Happy New Year, stay safe where you are, and celebrate the coming year!

More-With-Less - Cream of Carrot-Cheddar Soup

This well worn and splattered cookbook was one of the very

first cookbooks I purchased as a newly wed.

It was printed in 1976 by Herald Press, Scottdale Pennsylvania

A wonderful blend of 100s of delicious and simple recipes gathered by

Mennonite Central Committee's call for recipes.

There is a long list of taste testers in the front pages with

special mention to students at Goshen College's Peace Society who 

arranged for alternate cafeteria meals.

I love that!

Doris Janzen Longacre, who made this cookbook happen,

did so with much love and dedication to the theme More-With-Less.

Many recipe contributors brought tastes from around the world where

they served as missionaries and volunteers in MCC's world wide ministries.

A favourite soup recipe in this cookbook is the Cream of Carrot-Cheddar Soup

that is often served here on Christmas Eve or New Year's Eve.

Today, the shortest day of the year, this soup was served at our supper table.

It was a welcome hot soup for a dark evening, the first day of Winter,

 and two adults suffering the sniffles and stuffies!

Here is the recipe along with a few of the "tweaks" I've made over the years.

Cream of Carrot-Cheddar Soup

Serves 8    (I usually half this recipe since we are now only 2)

Sauté in large kettle:

2 Tbsp. butter

½ Cup finely chopped onion

Add and simmer until vegetables are tender:

1 lb. carrots (8-10) shredded    (I use 2 large carrots or 4 small ones)

1 lb. potatoes (3-5) shredded    (3 medium size potatoes)

6 Cup chicken broth    (one carton broth which is 4 Cups)

½ tsp. dried thyme    (a sprinkle of thyme)

1 bay leaf

1/8 tsp. Tabasco sauce

½ tsp. Worcestershire sauce

½ tsp. sugar    (optional, the carrots usually make the soup sweet enough)

Salt and pepper to taste

   I like to add a sprinkle of cinnamon

Add, stirring until cheese melts:

1 ½ Cups milk (may use part cream)    (I used half cup of whipping cream)

1-2 Cups cheddar cheese – shredded    (3/4 Cup of shredded cheese is lots)

Discard the bay leaf and serve with parsley sprinkled over.

This recipe was submitted by: Marcia Beachy, DeKalb, Ill. and Janet Landes, Phoenix, Ariz.

Here's to the official beginning of winter and longer days!!!

Wishing each and every one of my dear readers a warm and peaceful Christmas.

May God bless you and keep your loved ones near.

Till next time ... looking forward to celebrating our Saviour's birth.

Tourtière for Christmas

It's great to have one of these in your freezer

ready for a nice Sunday dinner with guests

during the Christmas Season - or any season!

Here is my "go-to" recipe:

Ingredients:

1 lb ground pork

1/4 lb ground beef

   or – a 60/40 mixture of pork and beef

1 medium yellow onion, diced

2 garlic cloves, minced or grated

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. savory

1/4 tsp. celery salt

1/4 tsp. ground clove

¼ tsp. cinnamon

1 cup water

2 medium potatoes – cooked, peeled and mashed with a fork

Bread crumbs if needed.

Directions:

Place all ingredients, except potatoes, in a medium sized saucepan.  Over medium heat, bring the mixture to a rolling boil.  Reduce to a simmer and allow mixture to cook, uncovered, for 25 minutes, stirring occasionally.

Remove from heat and add potatoes.  Stir well.  Let stand for 10 minutes.

If mixture is still quite wet, add in some breadcrumbs, 1 – 2 Tbsp. if needed, until the mixture is still moist but not drippy.

Set aside to cool while you roll-out pastry dough.

Flaky Pie Pastry:

2 1/2 cups all-purpose flour

3/4 teaspoons salt

1/2 cup cold unsalted butter cubed

1/2 cup cold lard or vegetable shortening cubed

1/4 cup water (approx.)

3 tablespoons sour cream

1 egg

1 egg yolk

Flaky Pie Pastry: While filling is chilling, in large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces. In separate bowl, whisk together ice water, sour cream and egg; drizzle over flour mixture, tossing with fork to form ragged dough and adding up to 1 tsp more ice water if necessary.

Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.)

On lightly floured work surface, roll out 1 of the pastry discs to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to fit, leaving 3/4-inch (2 cm) overhang. Scrape filling into pie shell, pressing down lightly to pack. Whisk egg yolk with 1 tsp water; brush some over edge of pastry.

Roll out remaining pastry disc to generous 1/8-inch (3 mm) thickness; fit pastry over filling. Trim to fit, leaving 3/4-inch (2 cm) overhang; fold overhang under and fluted edge. Cut decorative shapes from pastry scraps (Note - I cut out the steam vents and holes before placing the top onto the filled pie). Brush some of the remaining egg yolk mixture over pastry; arrange shapes over top. Brush top all over with some of the remaining egg mixture; cut steam vents in top.

Freeze until ready to use or bake immediately. If frozen, thaw in refrigerator overnight before baking.

Bake on rimmed baking sheet on bottom rack of 375F (190C) oven until filling is bubbly and bottom is golden, loosely covering with foil if top is browning too quickly, about 50 minutes to 1 hour. Let cool in pan for 10 minutes.

This tourtiere was shared for Sunday dinner today following the children's

Christmas Program at church.

Our hearts were bursting as we watched our little love perform

the Christmas Story Animals song

"Baby Jesus, We Love You"

along with her Sunday School classmates.

The donkey ears didn't want to 

stay on so her wise mommy

quickly changed her into another

kind of donkey ... with long floppy ears.

Till next time ...... enjoying the sights, sounds, and tastes of this delightful season!

Tagliatelle Pasta and Italian Hospitality!

200 grams duram wheat flour

2 eggs

That's all the ingredients for making authentic Tagliatelle pasta!

Knead for 20 minutes or so till smooth.

Cover and rest for 30 minutes to let gluten develop.

Boil in salted water and serve with your favourite Italian tomato sauce,

sprinkled with Parmesan cheese.

It was simply delicio!!!

The farmer really got into this - his turned out way better than mine! He has stronger fingers for kneading.

While we waited for our pasta dough to rest

we had a chance to admire this beautiful country

estate, it's dining room floral display and the

simple and beautiful lace curtains everywhere.

We patted and rolled out the dough and then put it through the pasta machine

to cut them perfectly. Our hosts cooked them and then we feasted. 

A lovely time chatting with our fellow students.

A day spent unhurried and experiencing the Umbria hospitality.

What a wonderful treat to learn how to make this and hear about

passed down traditions and passion for good food and wine by our Italian

hosts and teachers!

The following day we were picked up at the castle once again by our hosts

who took us to an amazing olive tree farm.

We learned that olive trees are all registered and documented by the region and considered 

protected. Permission must be gained by the authorities in order to move or cut down

any of the trees!

We tasted different varieties of olive oil - who knew they could taste so different!

Delicious vegetables roasted in olive oil were served. What a treat.

The countryside here was breathtaking!

Next stop ... Vineyard and winery!

We tasted some lovely wines and just relaxed and 

enjoyed the views.

Delicious bruschetta was served to our delight.

A special message/picture from home came to us later that week ...

I may have jumped out of my chair and let out a little scream of joy!
Just saying.

We said farewell to Todi - a once in a lifetime experience in this gorgeous and friendly region of Italy!

Till next time ...... wanting to get one or two more posts done of our trip to Italy before I forget too many details. Thanks for reading!