I bought beets at market last Saturday. I roasted them in a foil packet in just a wee bit of water at 375 for just over an hour. I let them cool, peeled them, tossed with with salad greens, goat’s milk feta cheese, salt & pepper, olive oil & red wine vinegar. We liked them. So much so I bought more beets at market this Saturday and when I suggested making that salad again today, Edie said okay. Which means she likes them I think. Dare I say we are starting to like beets? Continue reading
Down at Market.
I totally meant to write this post earlier in the week, but one thing after another popped up and next thing you know, it’s a week later and one realizes oh, that never happened. And then, because I’m one of those people who believes that if you do something and you’re going to blog about it, you should do it in a timely manner, ie, just after it happens, I started debating whether to do it at all. Sitting here on a Sunday morning where the sun can’t quite decide if it’s coming out or not, realizing that until this stinking dining room gets done, getting this house clean and decluttered is just not an option and I really should get myself geared up just a little bit more before jumping back into that dining room project, it seemed like I should write about it. Continue reading
As local as it gets.
We have a cherry tree in our front yard. The neighborhood critters tend to get to it before we do, leaving us not more than a handful of cherries, at best.
This spring the tree was loaded. You could see it walking down the street. We had hope there would be enough for all of us. Tuesday I had a bite of a cherry, realized they were not quite ripe yet, and noticed the tree was still loaded – a good sign.
Friday morning, there was much activity at the tree. Every bird & squirrel within a 6 block radius was feasting. I ran out with my basket and picked everything within reach without a ladder. I noticed a good deal of the fruit had some sort of funk, which was a bummer and the remaining fruit wasn’t entirely ripe, but I was going to get a crop off that tree dammit.
Since they were mostly underripe, I knew cooking them was the way to go. Having picked 8 pounds of strawberries later that day from our little garden patch, I thought about combining the two.
Yes, you read that right. EIGHT POUNDS of berries from our little strawberry patch in one day. Two pounds the day before that. It’s been a banner year for strawberries.
Where was I? Oh that’s right, cherries. First, I had to pit the cherries. I got this little pitter last summer at Bed, Bath & Beyond.
It pits four cherries at a time, popping the seeds out into a tray underneath. That’s practically doing it in bulk when you think about it AND it keeps clean up to a minimum.
I love this thing. I strongly recommend it, especially if you are considering doing anything with cherries this summer.
After pitting the cherries, I chopped up an equal amount of strawberries, added sugar and let it macerate overnight. I found this great post on Northwest Edible Life on making pectin free jam without a recipe that I used as a guideline. Because my cherries were not fully ripe, I went with 1/2 cup sugar for each pound of fruit.
The resulting jam is sweeter than I expected it to be, with big chunks of fruit.
I packed it in 4 oz jars, trying to stretch out the yield as much as I could. The result? 8 lovely jars of what we are calling “Greenleaf Cherry Berry”. I’m beyond excited that we grew enough fruit to make jam with this year. Take that squirrels.
Spread on sourdough toast for breakfast, it’s quite lovely if I do say so myself.
Cherry Berry Jam
2 pounds cherries, pitted & chopped
2 pounds strawberries, chopped
Combine the fruit in a non-reactive bowl with 1-2 cups of sugar. Cover and refrigerate overnight (or longer). Simmer on stove top, stirring occasionally. As the fruit starts to fall apart, you can mash it if you’d like. Add 2 tablespoons lemon juice and cook until it is ‘set’. Pack into jars and process in a hot water bath for 10 minutes.
Yield – 4 pints.
Her mother’s daughter.
We went out of town for the latter part of Memorial Day weekend, to help the Smiley’s with their addition. Pat spent Sunday & Monday painting, Edie spent it playing with Abigail & Owen and I spent it snuggling baby Walker, cleaning Mollie’s kitchen, making strawberry jam and feeding everyone. Pretty much the same things we’d do here, only we were there. We got back late Monday night and all three of us just went straight to bed.
I worked Tuesday (teaching at The Happy Cook), Wednesday & Thursday (at l’etoile) evenings. Edie had been mentioning hosting a slumber party sometime, but given my schedule for the week, it didn’t really get discussed much. I just nodded every time it came up, while I was knee deep in other things – like making sure they had dinner prepped or Edie had a ride home from soccer practice – you know, those sorts of distracting mom things. Thursday night when I got home from work, there was an email from Clare’s mom asking if it was true we were having a party the next day – which is how I found out it was a go and Clare was on the invite list. Apparently Elodie was in charge of making invites but breaking her arm sort of interfered in that plan, so not everyone got a handwritten invite, which was the plan. Also in the plan was for everyone to come home with Edie from school. And that they were sleeping outside. It was requested I serve pizza for dinner, but breakfast was wide open.
Really, that’s all I knew of the plan. I was kept on a need-to-know basis, a quality Edie has been described by her friends as having. Which she comes by completely honestly. Ahem. So I couldn’t quibble with her in the least on this. In fact, while talking about it with Pat Thursday night, I admitted that I’ve done the exact same thing to her so many times over the years – springing an impromptu party – that I probably deserved it. Pat agreed, saying “We just need to make sure this does not become a habit”, but as the words were coming out of his mouth, I could tell, he knew we had no hope of that. In fact, everyone I’ve talked to about this has given me pretty much the same look. Uhm, hello? Last minute pinata?
The thing is, Edie is one of those people who like to have things planned. She likes to know ahead of time, like way ahead of time, what all the details are. Her favorite thing about school is structure -and she never misses an opportunity to tell us that it’s because we (me) fail to provide structure. I was raised by the seat of my pants – you’d go to sleep in your own bed, but you weren’t always guaranteed to wake up there. The adventures I had growing up would make Edie’s head spin. Most people, upon hearing the tales of my childhood, think I should write a book. They also wonder that I’m as stable as I am. No, really. My parents were the sort who thought it fun to break into their friend’s homes at 5 am and surprise them with breakfast. Deciding to go camping after dark and waking up at the business end of a shotgun after setting up camp overnight in a not-so-friendly stranger’s yard was also a regular occurrence. A few pieces of the puzzle just fell into place for some of you, didn’t it?
So this party and keeping us on a need-to-know-basis? Makes my heart swell. She’s learning to let go and roll with the punches, which is really sort of key in life I think.
And so, Friday afternoon when school dismissed, there was a roar heard coming down the street. The neighbor moving in across the street stood on her porch, listened, saw them headed down our front walk and ran in, slamming the door. They walked in, dumped their gear, creating a wall of little girl gear right there in the living room and proceeded to roam the neighborhood, walking over to McIntire Park to watch baseball before coming home to sit up most of the night chatting & giggling in a tent in our back yard.
I’m fairly sure a good time was had by all and I’m fairly sure they are planning on doing this sort of thing a few more times this summer. I made them pizza for dinner – even buying a pack of pepperoni per Edie’s instructions, which was applauded by my girl. I knocked it out of the park at breakfast with Julie’s Lemon Cheesecake Morning Buns – I cannot recommend this recipe enough. It’s easy peasy, yummy and all you have to do in the morning is throw them in the oven and whip up a very quick glaze. In fact, that breakfast alone may have sealed our summer party hosting fate, as I heard at least one girl saying if that’s how we ate around here, she definitely needed to come over more often.
Banana Pudding
One of the offices I worked in back in our Birmingham days was on the daily fax list of a local meat & three lunch establishment, which meant we got their specials every day with a very convenient order form on the bottom that all you had to do was fill out and fax back to place your lunch order. Thursdays were Banana Pudding Day (also squash casserole day and don’t ask me how I remember either fact). It was the kind that was made from scratch, with Nilla Wafers and real bananas. I came into work one day to find on my desk a note from this very sweet older woman I worked with. It contained her recipe for Banana Pudding, that she swore was better than Joel’s (the name of the restaurant). I was skeptical, but she assured me that whipping the egg whites was a great use for the KitchenAid stand mixer my boyfriend had recently given me, hoping to encourage me to learn to bake. She assured me, this was a recipe he’d appreciate me learning to make.
I found myself with a half gallon of raw milk Saturday. I was told it was a few days old and that cooking with it would be best. And immediately, the idea of banana pudding popped into my head. Just as quickly, Pat offered to run up to Reid’s for anything else that was needed to make this idea happen. He loves banana pudding and this recipe? Pat’s seventy-something father has said it’s just like the banana pudding his mother made when he was boy. It’s the real deal.
Juanita was right when she said my boyfriend would appreciate this pudding recipe. Even though he’s now my husband, he still appreciates it.
If you’ve never made your own pudding before, this is the one to start with. It’s the banana pudding your grandmother made. Or your grandmother-in-law as the case may be.
Juanita’s Homemade Banana Pudding
Line pie plate or glass baking dish with Vanilla wafers. Slice 3 bananas (or more) on top of waters.
Scald 3 cups milk until a film appears on the top.
Beat 3 egg yolks and set aside. Set 3 egg whites aside.
Combine 1/2 cup sugar with 3 heaping Tablespoons corn starch. Pour some of your hot milk into the sugar/cornstarch mix until smooth, then whisk the mixture into your milk, stirring until thickened.
Pour 1/2 cup of the milk mix into the egg yolks. Blend, then slowly stir into the rest of the milk mixture. Pour mixture over your wafers & bananas.
Beat 3 egg whites until stiff. Add 3 Tablespoons sugar and beat until stiff peaks form. Spread on top of pudding and carefully broil until golden brown on top.
Success!
I scored a kombucha scoby (otherwise known as a mother, starter, what have you) at the last Cville Swaps. Edie has been interested in brewing it, which translates to I should be interested in brewing it for her, which is how I came to acquire this. The first batch I brewed, the mother never floated to the top – I thought for sure I’d killed it or done something wrong. A few worried emails were sent to my friend Stephanie, who talked me off the ledge and told me what to look for – if there was scum on the top or any tentacle like thing floating, I was in good shape. Sure enough, there appeared to be a small jellyfish floating and so spurred on by my success, I went for batch number two. Continue reading
Wines I drank – Local Edition.
Have you heard of “3”? It’s the collaboration between the winemakers at Veritas Vineyards (Emily Pelton), Grace Estates (Jake Busching) and King Family Vineyards (Matthieu Finot). The 2012 release is a white, a blend of Viognier, Chardonnay and Petit Manseng.
Viognier is the primary grape in this wine, giving it tropical fruit & flowery notes, a hint of a buttery smoothness from the Chardonnay and the Petit Manseng balancing the wine out. This wine is produced in limited quantities (45 cases), so it was a lovely treat my friend Megan shared with me.
I’m not at all sure where this wine is available outside of the wineries involved. At $33.33, this wine is priced outside of my usual price point, but a splurge every now & again is nice. This would be one of those bottles worth the splurge.
I had brought my own bottle of local wine to sample as well – a bottle of Knight’s Gambit Rosé. Full disclosure – while this wine is relatively new to the shelves around town, I have been drinking this wine for a few years now thanks to knowing the owner of the winery, Paul Summers. I interviewed Paul for a piece I wrote about Virginia Wineworks for my former “In the Kitchen” column (I think maybe the September or October 2011 “Beneath the Cork”). I’ve known Philip Stafford & Michael Shaps of Virginia Wineworks for a few years through various connections that are the way of life here in Charlottesville. I have the utmost respect for Michael as a wine maker and while I like Virginia Winework’s wines, I never miss an opportunity to applaud their custom crush work and the helping hand it is giving so many small Virginia wineries, like Knight’s Gambit.
Needless to say, I was excited to see Knight’s Gambit on the shelves at the Hydraulic Road Kroger and as it was on special for $12.99, I snapped up a bottle. It’s a dry rose, with some creaminess to it. It was likened to strawberry shortcake as we sipped on it. Then again, that might have been the spread of strawberry jam, strawberry pickles, bread & cheeses we nibbled on influencing our palates. It is, after all, strawberry season.
Bookends.
At 7 am, the kids that live across the street came bounding into my house, ready for school, with close to an hour to kill before bus time. Heading back toward’s Edie’s room to play piano, Li paused to take in the pile of blue dresses thrown on top of the wing chair. When informed they were all possible costumes for Edie’s role in the school drama club’s version of “Beauty & The Beast”, Li’s eyes grew wide and she asked with awe, “Is she the princess?”. As I answered in the affirmative, she went running into Edie’s room, with congratulations and adulation that only the little girl who lives across the street who understands the importance of having your royalness acknowledged can give you. Continue reading
Strawberry Pickles, Take One.
A few weeks ago I posted a sneak peak from my day – a photo shoot I participated in with Sarah & Andrea of Beyond the Flavor with their post yesterday on pickling carrots as the result. The shoot itself was good practice for all the demonstrations I have lined up for myself this spring & summer, while writing the text gave me a chance to articulate everything I know about the process and gather my thoughts for what I want to talk about when doing said demonstrations. Continue reading
Blooming
The front flower bed under Edie’s window, to the left of the front door, is in full bloom. Continue reading





