As you stroll through my garden's you'll notice many unusual things sprinkled here and there... peaking out of a cluster of tulips or bowing over a rash planting of zinnias... Friends say that I have a flair for mixing my passion for plants and garden junque, marrying them together into welcoming and intriguing garden rooms. As I place these abandoned and unappreciated objects throughout my gardens it allows me to express my passions using my innate creativity.

Recycling things that no one else wants is something I enjoy doing... I can see the 'practical' and artistic use of an old fashioned metal canner... a rusty old wagon wheel... wooden crates or drawers... a wash tub or even more exciting, a derelict water trough... tin buckets, old wheel barrows... garden bikes, chairs... oh the list could go on and on!  In my last post I talked about that discovered element... stumbling upon some tiny treasure you've been unknowingly looking for. My eye has become quite keen to spotting usable junque at estate sales, thrift shops and even along the curbside.  My minds eye is in tune with what I love in my gardens. I've been to sales and there and behold an old wooden crate and tin bucket cast off in a corner... yes that will sit beautifully on my porch topped by that tin bucket over flowing with double petunia's in it!

As my friends and I walk and talk meandering here and there I watch their faces... I delight in seeing the shocked look at how cute 'they think' my antique metal canner's look planted up with purple pansies... how whimsical that old banister appears in the garden surrounded by a cascade of nasturtiums... and the 'wow' when they see hot pink geraniums in a white enamelware bucket that now sits on a rickety old chair... I love inspiring people, especially in the home and garden.

I name all of my gardens. When we bought our home the upstairs railing was kicked in and totally destroyed by the previous owners... but a beautiful, old white banister still stood. As the men were removing what was left of it and getting ready to toss everything in a 'junk' pile, I was quick to say, "Hold on to that! That's not junk... that is going in a garden!"... and so was born my Banister Garden. Legend for The Banister Garden Here is my rendition of my Banister Garden (see attachment). This garden is just under 200 square feet. To see the photo's of The Banister Garden during different stages, please go to my NEW blog site at www.fordragonfliesandme.wordpress.com

1. Knock Out Rose Bushes- 2 pink
2. Daylily- 2 orange
3. Creeping Phlox- 3 lavender
4. Burning Bush shrub
5. Lavender- Hidcotte
6. Peony- 2 pink
7. Bee's Balm planted behind Antique Two Burner Antique Canner filled with geraniums. The Banister stands behind the Bee's Balm
8. Hydrangea- old fashioned white- just planted last summer
9. Iris- purple
10. Purple Bell Flower
11. Varrigated Sedum
12. Purple Ruffles Basil
13. Spirea- pink
~I have a garden chair that sets in the garden and I usually have a tin bucket planted up on it.
This garden like the Side and Bistro was dug up and replanted as well. I didn't do all of these gardens in one year, it has been a process going on since 2009. This garden has had many faces as you will see in the photo's.

I'm a bargain shopper when it comes to plants as well as for garden junque. If I can't grow it myself, swap or get from a family member or friend then I wait for stuff to go on clearance.  In 2011 I 'stumbled' upon a great deal at a big box store on a couple Knock Out rose bushes. They were discounted 75%... now I never would have paid the full price for these even with all the hype about them... I can't say that anymore! They are worth every penny... honestly, they don't stop blooming except for about two weeks in mid summer. I would like to get several more and make a hedge with them in another garden... I always have a garden plan in mind!

Here are some idea's for things to combine in your gardens!
*Tin or Enamelware buckets with either geraniums or double petunias.
*Wash tubs- I purchase nice big hanging baskets and plant them right into them... instant wow!  I have also planted them with cascading nasturtiums. (see photo).
*Wooden crates and drawers- I like to incorporate right into my gardens. I will take the bottoms out bury part way, fill with dirt and then plant herbs or again hanging baskets.  I also like to use crates on my front porch as both planters and as objects to place other pots on.
*Tea Kettles, coffee pots, old oil cans, any other type of metal container plant worthy. I have planted succulents like Hen's & Chicks in these, pansies and petunias.
*Mailboxes- I have not done this, (yet) but I have seen some really cool ones done up. You need to use a 'top' door type- one where the top opens and the mail drops in (see photo at my blog ;-) )
...here are a few other ideas of some things I have seen, but haven't done and don't really fit into my garden scheme, but may be of interest to others...
*Old fashioned claw foot bath tubs- I would plant something tall down the entire center- zinnia's, cosmos, cleome or all and then have something that trails out all around the edges- Wave Petunias, trailing nasturtiums.
*Row boat or other nautical piece- I would bury it and then do as with the bath tub- height and cascade
*Antique Metal Bed frame- Plant the bed's legs or just set the frame down on the ground and then using appropriate flowers, plant a design of a quilt block- obviously not too detailed- maybe a Bow Tie, Diamond, Nine Patch or something along those lines.
... there are many other 'found' objects that you can use... be creative, you know what you like!
~The key to using any type of container is proper drainage! 

We are still in the grips of winter and here is Michigan we just got another eight inches of the white stuff... so today I thinking comfort food! Enjoy friends!
Butternut Squash and Bacon Quiche

All purpose flour for rolling
1 recipe Flaky Pie dough (below)
8 slices bacon (Off course Garden Gates!)
1 medium yellow onion, halved and thinly sliced
Salt & pepper
3/4 pound butternut squash, peeled, halved and very thinly sliced
8 large eggs
1/2 c whole milk
1/2 c heavy cream
6 fresh sage leaves

 1. Preheat oven to 350 digress.  On a lightly floured work surface, roll out dough to an 11x15 inch rectangle.  Transfer to a 9x13 inch baking pan.  Fold edges of dough so sides are about 1 inch high.  Prick dough all over with a fork and freeze until firm, 15 minutes.  Press on dough, draping over rim of pan.  Bake until crust is firm and edges are lightly  browned, about 35– 45 minutes or until bottom is dry and light golden.
2. Meanwhile, in a large skillet, cook bacon over medium until almost crisp, 10 minutes, flipping once.  Drain bacon on paper towels.  Add onion to skillet, season with salt & pepper, and cook, stirring often, until golden brown,  10 minutes.  Spread mixture evenly in crust.  Top with squash, overlapping slices and adding a piece of bacon every few rows.
3. In a bowl, whisk together eggs, milk, and cream; season with salt 7 pepper.  Pour enough egg mixture over filling to just reach top of crust.  Top with sage.  Bake until set in center and puffed at edges, 45 minutes.  Let cool 15  minutes.

FLAKY PIE DOUGH:
In a food processor, pulse 1 1/4 c all purpose flour and 1/2 tsp slat to combine.  Add 1/2 c cold unsalted butter, cut in 1/2 inch pieces; pulse until mixture resembles coarse meal, with a few pea size pieces of butter remaining.  Sprinkle with 2 tbsp ice water; pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tbsp more water, 1 tbsp at a time).  Form dough in a 1 inch thick rectangle, wrap tightly in plastic, and refrigerated until firm, 1 hour or up to 3 days).

"So... what are you going to do with a rickety old wooden chair with chipped paint Jean?" my husband asks me..."It's serendipity Neil...."
Happy Day,
Jean www.fordragonfliesandme.wordpress.com
http://www.facebook.com/pages/For-Dragonflies-And-Me/550000798362651?skip_nax_wizard=true
www.wreninthewillow.blogspot.com
http://www.facebook.com/pages/Wren-In-The-Willow/137572243072292?ref=hl   

  

It all started when I lost my cinnamon sticks.     

I wanted to pickle the beautiful red beets we had received in our CSA basket, and my recipe called for 1 whole cinnamon stick.  I rummaged and ransacked, going through every nook and cranny, becoming increasingly agitated… but my pantry had suddenly become a No-Cinnamon Zone.  Don’t you hate it when you’ve got your mind set on making something and an ingredient is missing?  Not wanting to make a trip to the store for one measly piece of cinnamon, and secretly believing in my heart that they will still turn up, somewhere, someday, I found what I thought would be a suitable substitute:  a large piece of star anise.     

And you know what?  I think I will never use cinnamon in this recipe again.  The anise is absolutely perfect!     

This is an easy recipe for anyone new to pickling.  The hardest part is the long wait while the beets cook! If you give it a try, please let me know what you think of the addition of the star anise.  Do you like it or would you prefer cinnamon?     

Small-Batch Pickled Beets with Star Anise  

3 pounds beets  
½ cup sugar 
2 cups vinegar 
½ cup water 
1 piece star anise 
1 teaspoon whole allspice 
6 whole cloves 

Place beets in a large saucepan and add enough water to cover.  Bring to a boil and cook until fork-tender.  Remove pan from heat and immerse beets in cold water.  Cool to room temperature, then peel.  You should be able to slip the beet skins off with your fingers, but you may need to use a small knife for assistance.  Slice beets into small (no larger than 2”) pieces.  

Tie the spices into a small square of cheesecloth.  Heat the sugar, water, vinegar, and spices in a large saucepan until the boiling point, then add beets.  Boil 5 minutes.  Remove the cheesecloth bag containing the spices and discard.   

Pack hot beets and liquid into sterilized Mason jars.  This recipe doesn’t have a large yield, so you will probably only require 5 half-pint jars or the equivalent.  Seal and label.  I didn’t process my jars in a boiling water canner as I would normally do, as I intend to eat them over the next few weeks.  If you don’t process for storage, then ensure your jars go into the fridge once thoroughly cooled.  Use them up within 1 month.  

When I was young I loved watching my Mother cook. I was perfectly content to spend hours in the kitchen chatting with her, watching her glide around the kitchen. She never used a cookbook and always seemed to know exactly what to do, how much to use and when something was perfectly cooked just by the smell or way it looked. I would ask her questions like, “How did you learn to make this?” or “Why did you add that?” And she would willingly answer every question. She enjoyed having me there with her as much as I enjoyed being there. 
   

My Mother in the kitchen I grew up in circa 1958, with our dog Sandy. 

My Mother was not a baker, she cooked, And she only cooked out of necessity. She would always say that she hated cooking. I found this odd since she was a wonderful cook. I grew up in a mostly blue collar neighborhood in the late 50's. My father drove a delivery truck for a large wholesale baking company. My Mother was a stay at home Mom. She was a wonder with finances and my brother and I now as adults, when reminiscing always fondly say, “we were dirt poor but thought we were rich.” That was all thanks to my Mother and the wonderful home she made for us.

Any desserts we had in our home came from an Italian bakery that our family adored. My Father was Italian and my Mother Irish. By all accounts we were raised Italian, my Mom cooked Italian food every week. She learned the recipes from my Italian Aunt who was born in Sicily. I still to this day make those same recipes. The only thing my Mother made was lemon meringue pies at Easter. She made two of them and we would have to wait till next year to get another one. They were gorgeous! She made mile high meringue and it was always pretty as a picture. I remember the first time I made one long after I got married and I was a nervous wreck. Now I make them all the time and all my older siblings love it when I do and so do I because I always hear choruses of, “Oh! They look just like Mama's!”

  My Lemon Meringue Pie. Mama would be proud.

When I was ten years old, my sister bought me my first cookbook. I was delighted and immediately made chocolate chip cookies. They were a hit with my entire family. By the time I was fourteen I was baking all sorts of goodies all the time and to my surprise, my Mother loved this. She was my biggest fan. When I grew up, married and left home I discovered I was making my own traditions. My favorite was my Christmas cookies. My tradition was to add one or more new cookies to my yearly repertoire. I would give friends and family trays of cookies for gifts and my Mother just loved it when she got hers. She would always say, “I don't know where you got this baking talent, certainly not from ME!”

  My Fruit Tart. Mama would be amazed!

I am a big advocate of bringing your children into the kitchen with you. Granted I don't remember my Mom letting me do anything but watch, actually I take that back. I do remember being the Romano cheese grater. But even just watching I took in so much, not even realizing it. The big difference between me and Mama? I LOVE to cook!! I adore being in the kitchen, putting simple ingredients together to create wondrous things to savor. I am an excellent cook, baker and canner. I give all the credit for the love and talent I have for culinary arts to my Mother. Encourage your children or grandchildren to cook, create, bake and watch, you never know, you may be raising the next Julia Child! When I was in Junior High School and High School we could still take Home Ec. Classes but in many school systems these are not offered any longer. So it is even more important to share these lessons with our children at home. The memories and love alone are worth the time it takes to share a recipe. I am grateful beyond words to have these wonderful memories of time with my Mother. Happy Holidays from Itzy Bitzy Farm.

Visit us at www.itzybitzyfarm.com

Mexican food is one of my family’s favorites. It’s one of my favorites because it is usually easy to prepare, full of flavor, and easily re-heated for leftovers. Another good point is the relatively low cost of Mexican foods. We are always (especially now!) looking for ways to stretch our grocery budget!

I thought I would share one of our favorite recipes for Beef and Rice Enchiladas. This is easy to prepare and is full of flavor. Since it utilizes a rice mix for part of the filling, it makes it more economical since you don’t need to use as much beef. You could stretch it even farther by adding a can of black beans! 

   

This recipe makes a big batch. I put generous amounts of filling in each tortilla and easily fill a 9x13 inch pan with still quite a bit of filling mixture left over to use later. So, this could easily make two 9x13 inch pans if you use a bit less filling in each tortilla.

Here’s the recipe:

1 package Spanish rice and vermicelli mix (such as Rice-a-Roni)
2 Tablespoons butter or margarine
1 can Ro-Tel diced tomatoes and chilies
2 cups water
1 pound ground beef
1/3 cup PLUS 2 Tablespoons Enchilada Sauce Mix (see recipe in a previous post) OR use your favorite enchilada sauce mix, prepare following package directions
2 cups tomato juice
Large flour tortillas
Shredded cheddar cheese
Sour cream and shredded lettuce for garnish, if desired.

DIRECTIONS:

Prepare rice mix according to package directions (NOTE: if you use a brand other than Rice-a-Roni, the additional ingredients – the butter, Ro-Tel, and water - may be different. I use Ro-Tel in place of plain diced tomatoes.) 

While rice is simmering, brown ground beef in large skillet. Once all pink is gone, drain fat off if needed.

Mix Enchilada Sauce Mix and tomato juice together in a bowl. Mix this into the ground beef and heat to simmering. Add rice mixture to hamburger mixture. Stir well and heat through. NOTE: if you are using a different sauce mix, reserve about 2/3 cup for putting over the top of enchiladas in last step.

  

Place about ½ cup (more or less to your taste) hamburger/rice mixture in tortilla. Sprinkle shredded cheddar cheese on top. Roll up and place seam-side down in a 9x13 inch baking pan. Continue until pan is full or you run out of filling.

Mix 2 tablespoons Enchilada Sauce Mix with 1 cup tomato juice. Ladle this onto the rolled enchiladas in the pan (or ladle reserved 2/3 cup sauce over enchiladas). Sprinkle additional cheese on top. Place in 350 degree oven and bake 8-10 minutes, or until heated through and cheese is melted. Serve with sour cream and shredded lettuce if desired. YUM! 

  

I wanted to share a recipe I made for the first time that turned out really yummy! The original recipe was for carrot nut bread but as I so often do, I changed it up to work with ingredients I had to use up. Very slight, simple changes to just a couple things. I call it Apple Nut Bread. I will give the original recipe, and mark in parenthesis where I changed things. That way, you all could try both if you like! I’m sure the original would be really good too. 

Carrot Nut Bread: 

1 cup grated carrots ( I used = amount of my own canned apple pie filling) 

¾ cup brown sugar ( I used ½ cup of sucanat) 

1 tsp baking soda 

2 ½ tsp baking powder 

2 TBSP shortening ( I used real butter) 

1 tsp salt 

1 cup warm water or milk 

2 eggs 

1 ½ cups flour ( I used unbleached) 

1 cup whole wheat flour 

½ cup chopped nuts ( I used almonds) 

Measure flours, baking powder, soda, salt, and sugar into bowl and mix. Add liquid, eggs, and melted shortening to dry ingredients. Mix well. ( I mixed by hand) Fold in chopped nuts and grated carrots. Pour batter into greased loaf pan. Let stand 5 minutes, then bake at 375 degrees for 1 hour. ( It only took 50 minutes for me.) 

The original recipe comes from a cookbook I have titled Pennsylvania Dutch Cooking, A Mennonite Community Cookbook. There is a note at the bottom of the recipe that says “Delicious for school lunches”. No matter if you make the original, make the changes I did, or make your own version, give it a try. It is scrumdillyishous! 

  

 

This is a scrumptious pound cake recipe that I found on allrecipes.com. It is great by itself, but it’s also wonderful with vanilla ice cream, whipped topping, or plain yogurt with fresh fruit. As I often do, I changed the recipe a bit to better suit with the ingredients I prefer to use.

The Recipe:

3 cups all purpose flour (I used unbleached)
¼ teaspoon baking soda
½ teaspoon salt
1 cup butter
3 cups white sugar (I used Sucanat)
6 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract (I used all vanilla extract instead of lemon)
1 cup buttermilk

Directions:

  Preheat oven to 325 degrees. Grease one 9 or 10 inch tube pan (I used two bread pans instead). Mix together the flour, baking soda, and salt. Set aside.

  In a large bowl, beat butter with sugar. This is much easier if you set your butter out ahead and allow it to reach room temperature before starting. Mix in the eggs, one at a time, beating well after each addition. (I added mine all at once cause I’m impatient! ).Stir in the lemon and vanilla extracts. Mix in flour mixture alternately with the buttermilk. Pour into prepared pan.

  Bake in preheated oven for 90 minutes. Do NOT open oven door till after at least 1 hour. When cake begins to pull away from sides of pan it is done. Let cool in pan for 10 minutes, then turn out onto wire rack and cool completely. YUM! Enjoy!

 

I also made a wonderful Salisbury Steak recipe from fellow blogger Cindy. It was delicious, and I would recommend it! I did make one substitution in the recipe. I used ground venison instead of ground beef. My husband and I both hunt, and I had some in the freezer. Thanks Cindy!

 

   

Here’s an idea for a great party snack for the Super Bowl, or anytime! This recipe combines two previous recipes I’ve given in recent blog entries. The first thing you’ll want to make is the Herb Bread dough. Make as the recipe calls for, but when it’s ready to bake, spread out as pizza dough on pizza pan or stone. This won’t take quite as long to bake as the bread, Bake for about 25 to 30 minutes at 350 degrees. It may take less time depending on your oven. When it’s finished, let it cool. When I baked mine, my crust got really thick and I was afraid it wouldn’t hold all the toppings I wanted to put on, so I sliced the whole top of my crust off. This is a judgment call, so if you think yours is too thick, slice away! There would probably be enough dough to divide and make two pizzas if you wish. If you slice, just lay the top aside for now.

 

On top of the crust I spread an 8 ounce package of cream cheese that I beat with the mixer, adding a little of my own Italian dressing to make it creamy and easy to spread.  Next you will want to chop up your toppings. I used broccoli, onions, tomatoes and my own  Homemade Cheese .

      

  You could use any number of toppings with this, so get creative! Whatever you choose, just sprinkle your chopped toppings over the cream cheese. That’s it, ready to cut and eat! This was a very big hit with everyone that tried it!

 

Wait … what about that top I cut off? I buttered mine on both sides and pulled it apart into pieces. I seasoned them, and put under the broiler for 5 minutes, stirred them, then put them back under for another five minutes, and … homemade croutons! They didn’t last long either!

 

 

 

You know you want some, so go ahead and try it! Oh so yummy!

The Recipe:

Measure 1½ cups luke warm water.

To this add 3 Tablespoons sugar (I use Sucanat), and stir.

Now add 1 Tablespoon active dry yeast and stir again.

Let this set for a few minutes.

 

Meanwhile, measure into large bowl;

4 cups flour (I like to use 3 cups of unbleached flour, and 1 cup whole wheat.)

2 teaspoons salt

2 Tablespoons oil

1 teaspoon lemon juice

2 Tablespoons dry milk or buttermilk (I like the buttermilk)

1 Tablespoon dried onion

1 Tablespoon dried dill

1 Tablespoon dried oregano

  After a few minutes, the yeast in your water should have started to work and look frothy. Add it to your flour mixture and stir until it starts to form a ball of dough. Now, ditch the spoon and dig in with your hands. Start to work the dough, kneading it with your fingers and fists till it starts to have an elastic feel. Form the dough into a ball. Give the ball of dough a coating of oil. Let it in your bowl, and cover with a dampened towel. Let it set in a warm place till it doubles in size. If you don’t have a nice warm spot, you can set it in your oven with ONLY the light on. This will keep it sufficiently warm. When it has doubled in size, you want to punch it back down, and knead it some more, just a little bit. Now you’re going to shape your loaf and place it in your bread pan, baking dish, or on your baking stone. If you are using a baking dish or bread pan, grease it first. If you want to cut a design into the top, now is the time. Cover it once more, place back into the nice cozy warm spot, and let it rise again. When it has once again doubled in size, it’s ready to bake. Bake at 350 degrees for about 30 to 40 minutes, depending on your oven, till it’s golden brown. Remove from oven, and brush top with butter.

Now let’s just see if you can wait till it’s cool before cutting!

  One small note, when I made this bread, I added about an extra ¼ cup of flour cause the dough seemed a little sticky. When you first knead it, if this is the case for you, just add the extra flour, but don’t add too much or your bread will be dry.

In response to a Facebook question from Suzanne Cox, one of our Grit bloggers, we have a few Apple Stack Cake recipes to share.

 

 

 

 

APPLE STACK CAKE 

(printed in Grit in June 2000)

1 cup butter or margarine

1 cup sugar

1 cup molasses

3 eggs

4 cups flour, all-purpose

1 teaspoon baking soda

1 teaspoon salt

1 cup milk

32 ounces applesauce, chunky style,  spiced

Whipped cream

Chopped nuts

Heat oven to 375°F. Grease and flour three 8-inch round cake pans.

In medium mixing bowl, cream together butter and sugar until light. Stir in molasses. Add eggs, one at a time, beating after each addition.

In large bowl, mix flour, baking soda and salt. Add to creamed mixture and milk, alternately, beating after each addition. Pour 1 1/3 cups batter into each prepared pan. Refrigerate remaining batter.

Bake 15 minutes, or until done. Cool in pan 5 minutes, then remove and cool on wire rack. Clean pans, grease and flour. Repeat with remaining batter.

Spread applesauce between layers. Spread whipped cream on top and sprinkle with nuts.

Yields 24 servings.

 

APPLE STACK CAKE 

(printed in Grit in June 1996)

Stack Cake:

1/2 cup butter or margarine, softened

1/2 cup granulated sugar

1 egg

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 to 1 1/2 teaspoons ginger

1/2 cup buttermilk

1/3 cup molasses

Confectioner’s sugar, if desired

 

Apple Filling:

3 cups dried apple slices

2 1/2 cups water

3/4 cup granulated sugar

3/4 cup molasses

1 1/2 teaspoons cinnamon

1 1/2 teaspoons grated orange peel

1/4 teaspoon grated lemon peel

1/4 teaspoon ground nutmeg

Prepare cake: Heat oven to 350°F. Lightly grease 9-inch round layer cake pans; set aside.

In large mixing bowl with electric mixer on medium speed, cream butter or margarine with sugar; add egg and mix well. Set aside.

Into separate bowl, sift flour with baking powder, baking soda, salt and ginger.

In separate small bowl, combine buttermilk with molasses. Add flour mixture to creamed mixture alternately with buttermilk and molasses, beginning and ending with flour mixture.

Divide dough into 6 portions. With lightly floured hands, pat 1 portion of dough into each prepared pan; bake 10 to 11 minutes, or until lightly browned. Transfer layers to cooling rack.

Cool baking pans, grease lightly, and bake remaining dough until all layers are baked. Cool completely. Spread apple filling between each layer; cover and chill 8 hours or more. Sprinkle with confectioner’s sugar before serving, if desired.

Prepare filling: In large saucepan, combine apple slices with water, sugar and molasses. Over medium heat bring mixture to a boil, stirring occasionally. Reduce heat, cover and simmer 30 minutes until apples are tender; stir occasionally. Stir in cinnamon, orange and lemon peels, and nutmeg. Puree apple mixture in food processor or blender.

Yields 16 servings each with 309 calories, 6 g fat, 28 mg cholesterol and 256 mg sodium.

 

GRANDMA WELSH'S APPLE STACK CAKE 

(printed in Grit in September 1996 

1/2 cup shortening

1/2 cup granulated sugar

1/3 cup molasses

1 egg, well-beaten

1/2 cup buttermilk

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ginger

6 to 8 cups cooked, sweetened apples, applesauce, or 2 cans (21-ounces each) apple pie filling

Whipped cream or ice cream, optional

Heat oven to 350°F. Grease and flour 9-inch cake pans; set aside.

In large bowl, cream shortening with sugar. Add molasses, egg, buttermilk and vanilla; mix well.

Into separate bowl, sift flour with baking powder, baking soda, salt and ginger. Combine sifted dry ingredients with sugar mixture.

Divide dough into 6 portions. Working with one ball of dough at a time, pat each into a circle to fit prepared pans. Reuse pans, if necessary. Layers will be thin. Bake 10 to 12 minutes; cool.

On cake plate, spread first layer with cooked, sweetened apples, applesauce or apple pie filling. Repeat layers until all layers and apples have been used. Apple stack cakes usually have 6 or more layers. Garnish with whipped cream or ice cream.

Yields 12 servings each with 403 calories, 12 g fat, 31 mg cholesterol and 290 mg sodium.

 

APPLE STACK CAKE 

(printed in Grit in November/December 2010)

1 cup sugar

1 cup butter or margarine

1 cup molasses

3 eggs, beaten

4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 cup milk

2 1/2 cups apple butter or cooked dried apples

Confectioner’s sugar

Heat oven to 375°F. Grease and flour three 9-inch cake pans; set aside. 

Cream sugar and butter; stir in molasses and eggs.  

In another bowl, combine dry ingredients. 

Add to butter mixture alternately with milk. Blend well. 

Spoon half the batter into prepared pans. Bake 15 to 20 minutes, or until cakes  

pull away from pan. Cool layers on racks and repeat process with remaining batter.

Spread apple butter between layers and dust top with confectioner’s sugar. 

Whether you call it serendipity, luck, coincidence, or the hand of God, sometimes you just feel guided down a certain path. You find the dominoes just sitting there, patiently waiting for you to knock them down. I recently experienced this phenomenon. Reaping the benefits will require a bit of work on my part, but I am going to do my best.

A couple of weeks ago, I was out celebrating World T'ai Chi Day, and a woman from my Tai Chi class said something about the Topeka Natural Foods Co-op. Now, here's where I admit that I've lived here almost 3 years, and I didn't even know we had a co-op, let alone its location. (Until now I've driven over to The Merc in Lawrence to meet my natural food needs.) Turns out the woman's husband is an officer in the co-op. She took me over to show me the place and told me about their Community Supported Agriculture (CSA) offering, touting fresh produce until November. And, well, they had just one spot left on their list.

I've read and written enviously about people with CSA memberships. The cost and amount of food they talk about always seemed to be too much for my single, publishing-salary life. This one fit my budget and is a grocery bag full of produce rather than the "box" I've heard about. (See the dominoes all in a line?) So, right that minute, I signed up – and the first pick-up was last Friday.

I really wanted asparagus. (What could be better than fresh asparagus?) So did everyone else, apparently, because even though I got there within 20 minutes of the start of pick-up, the asparagus was already gone. But what was left was so gorgeous. Japanese mushrooms, radishes like we used to have on the farm in that special luminous red, carrots with dirt still on, bok choy, farm-fresh eggs, a bag of baby spinach, and some mixed greens. There were even some choices in there like asparagus or mushrooms, carrots or shitakes, eggs or spinach. Some lovely volunteers kept the tables full (even filled them especially for my photographs) and helped with decision-making.

I got home with my haul and was a bit intimidated. But, here we are almost a week later, and I've done an OK job of not wasting what I took home.

Right away I got out Susan's bok choy slaw recipe from GRIT and made that up (yum). Most of the mushrooms got sautéed and included in a stir-fry/fried rice dish. The carrots I'm eating raw or grated on sandwiches (made with bread created by Hank's Partner in Culinary Crime). I made the best egg sandwich ever with farm-fresh eggs, dill bread and havarti cheese.

The spinach and greens make great salads. I'm not a huge radish fan, but they're just so darned beautiful to look at I couldn't resist. I did salt a couple and eat them like we did when I was little, and I found a radish salad in Simply in Season that I'm planning to try.

I'm so excited to have the opportunity to support local agriculture, to eat food that I know how it was raised (I think I'll try to visit the farm sometime this summer). I sometimes talk about how much I miss eating meat that I knew by name. (I'm sure this sounds weird to some of you, but when you grow up knowing that the cute baby calf will sustain you later, it becomes a part of life.) With this, the garden here at work, and maybe even some meat from one of the farmers I know here, I'm feeling more and more connected to my food and this community.

I'm sure there will be weeks when I get veggies that aren't on my favorites list, and I may ask you all for recipes to help out with the weird stuff I'm expecting. But, the dominoes were lined up too perfectly for me to not give this a try.

Anyone have other suggestions for bok choy? Or something for my gorgeous radishes that doesn't taste too radish-y?

By definition marmalade is a fruit preserve, made from the peel of citrus fruits, sugar, and water. Many of us (including myself) are familiar with the English treat primarily because of Paddington Bear, the illustrated cartoon bear who with his old hat, battered suitcase, and duffle coat displayed a remarkable love of marmalade sandwiches. Prior to this past weekend though I had never so much as held a jar of marmalade. But when my cousin brought over a grocery sack of Florida's finest, I couldn't help but to take a peeler to them, give 'em a mashing, and start a new epicurious experience!

Here's the marmalade recipe I used. To get started you will need the following:

• 8 whole oranges, thinly sliced (4 cups cut)
• 3 whole lemons, thinly sliced (1 ½ cups cut)
• Orange juice or Water – 4 cups of either.
• Sugar – about 4 cups of dry, granulated (table) sugar
• Pectin (it's a natural product, made from apples and available at grocery stores)
• At least 1 large pot
• Large spoons and ladles
• Ball jars

The first thing to do is essentially select your fruit (including the lemons) and place them all on a towel or in a bowl. With a Tupperware brand peeler you then need to peel them all and cut out any seeds and/or bad spots. What you are left with is a bowl of naked oranges that are almost ready. First though, remove the remaining rind using your fingers, by peeling off the remaining white portion of the rind. Discard this – it is tasteless and spongy. Then slice the oranges and lemons in half. Next, slice the two halves into thin slices and then chop the slices up a bit! Remove and discard any seeds or tough parts of the orange that you find in the process. Continue to save any juice that leaks out!

You'll want to measure out the sugar at this point and combine your dry ingredients. Please follow the directions that come with the pectin, but generally, the lower sugar pectin recipes call for about 4 cups of sugar per box, and the regular pectin calls for 7 cups of sugar. Mix the dry pectin with about 1/4 cup of sugar and keep this separate from the rest of the sugar. Note: you can also add some spice at this point, if you like! I added a full tablespoon of cinnamon. Add the pectin to the fruit at this point.

Now place the chopped fruit and 4 cups of water or orange juice in a saucepan and simmer for 10 minutes. Add the sugar and return to a boil. Stir the mix and bring it to a full boil, hard, for one minute. Now fill the jars and put the lid and rings on Fill them to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them. Then put them into the boiling water canner!

Process the jars for about 10 minutes then allow them to sit at room temperature for up to 48 hours. I haven't had much more than a spoonful or two of the marmalade, and while it makes me feel no more proper than the man in the moon, it has a great flavor and will make a fantastic housewarming gift or just small guest gift.

This is a small collection from many photos I have of our life on a rural Georgia farm that I wanted to share with you.

Grinding oats with the hammer mill. The hammer mill is a  Harvey Hammer Mill from the 1940s. It is old but is still works just fine. The hammer mill is powered by our 1953 Case Tractor.

Our 1953 Case tractor.  We bought it over 33 years ago. The first picture is right after we bought it when we were a young married couple and our oldest son was a toddler. It still cranks right up and is always ready to work.

The water wheel my husband built. We found out that over 100 years ago a water wheel was here on our farm. Now this one sits exactly where the one from long ago turned.

The rock bridge/dam that my husband also put back. After we cleared the brush and trees, we could see the outline of the old mill pond.  The pond is back now, also.

Brown Crowder Peas. One of my favorite vegetables to grow and freeze.

Crowder or cowpeas are probably native to the continent of Africa. They are thought to have been brought to the United States in early Colonial times. They became a staple food in the Southeastern U.S.A. Crowder peas are eaten as cooked fresh shelled green peas (boiled with usually some seasoning and meat like fatback or bacon) or left to dry on the vine for later use, either for seeds or cooked as dried beans.

Growing and pressure canning Roma green beans. Roma beans are long, wide, flat-podded Italian-style green beans. I like to can green beans. I just think they taste better than frozen ones.

This is a recipe for canning green beans that I have used for over 25 years.

Canned Green Beans

3 gallons of broken green beans.
1/2 cup sugar
1 cup vinegar
1/4 cup salt

Combine sugar, vinegar and salt. Add beans and enough water to cover the beans. Heat to boiling.

I usually cook the beans for about 15-20 minutes.

Pack loosely in hot jars. Cover the beans inside the jars with the liquid.

Follow directions for your pressure canner.

The instructions for my canner calls for 10 pounds of pressure for 25 minutes on quart jars. This could vary on different types of canners.

Tomato Horn Worm – How they  love to eat up tomatoes and vines. Chickens – How they love to eat up tomato worms!

The farm's sawmill. It has came in handy for sawing lumber as we need it around the farm. The oak hardwood floors in our kitchen came from trees on our farm and was sawed on the sawmill.

Embden Geese. We had 5 last summer. Now we are down to 1. Too many varmits love goose for a meal.

The kitchen sink. When we were building our house (ourselves), we found the sinks at a salvage store. We bought 2 just like this one. One side is very deep. They are a heavy porcelain sink. We were told they came from an old hotel that was torn down in Atlanta. The other sink like the kitchen sink we put in the downstairs bathroom. We also bought 2 heavy single sinks for the upstairs bathrooms. We paid $10 each for the larger sinks, $5 each for the single sinks. I love the view of the barn and animals from the window over the sink.

Hatching eggs in our homemade walk in incubator. We have hatched hundreds of baby chicks, quails, ducks, and guineas in it. Even though at first it was a trial and error experiment. It was the thermostat. When we replaced the old one, our hatch rate went up to at least 85% each hatch.

A few of the cows that have come and gone.

Our 1960 Ford F600 dump truck. It does all sort of jobs around the farm. It even has a working 8 track tape player!

I hope you enjoyed seeing just a little bit of the life I love here on our rural Georgia farm.

We woke up early and headed out to Twin Oaks Family Fun Farm to pick a few pounds of fresh strawberries to make both quick and easy jam as well as to preserve for future deserts when the season is long gone.

This is such a great place to retire! My friends here have the answers to so many problems and are so willing to share. I just spent some time in Kansas with my two older sisters, and we had a great time talking and remembering and catching up on our families. We found that we had one little problem in common, and I was happy to tell them the solution I had recently learned.

It seems that as we get older we have trouble remembering or saying things that are “on the tip of my tongue.” When I worked in senior housing and nursing homes, I remember saying that a resident had “some trouble with word-finding.” But when it is you – it is very frustrating. My husband and I are lucky. We have been married so long that we can usually fill in the word for the other one; sort of like two halves make a whole. But there are times when we are not together, or when we both draw a blank.

The ultimate solution to this problem, however, is the wonderful phrase, “When do you need to know?” (WDYNTK?) This is the definitive answer because you always think of the answer later.

For example: “What was Mary’s first husband’s name? You know, the one that ran off with that cousin of Bob’s who taught school.”
“When do you need to know?”

OR

“What is your cell phone number?”
WDYNTK?

OR

“What was your secretary’s last name when you worked at First National Bank 27 years ago?”
WDYNTK?

OR

“Who did you have lunch with yesterday at Bud’s?”
WDYNTK?

OR (most embarrassing)

“Who called a few minutes ago?”
WDYNTK? (They wanted you to call right back!)

If you sat near the coffee group I meet with, you would hear this phrase nearly every time. Like I said, this is a great place to retire!

Here’s a “Welcome Spring” recipe:

Grandma’s Asparagus Thing

Slice about 5 potatoes in the bottom of a casserole dish.
Slice 2 onions thinly on top of potatoes.
Cut asparagus spears in 1” pieces (2 cups) and place on top of onion.
Dot with butter or oleo and salt and pepper.
Bake, tightly covered at 350 degrees for about 45 minutes until potatoes are done.
Lay 4 slices of regular or low fat American cheese on top, and return to oven until cheese melts and “goes in.” Serve.

This is great for a carry in dinner. You lay the cheese on when you leave home, and viola! When you get there, it is ready to serve. All of the amounts and times are approximate. Leave the onions out, put more potatoes in, add the asparagus later in the baking period so it is not so done. You can cook this dish at 325 if you have to be out of the house for a while, or hurry it up at 400 if you watch closely. Enjoy!

Dried beans. 

I can't say enough good things about them.

You can stretch a dollar and your food budget with dried beans and peas.

A pound bag cost around $1.00 around here. More or less.

Dried beans are also an excellent source of protein and fiber, low in fat and sodium and contain no cholesterol or sugar. Most beans, especially blackeyes, contain high levels of folate, the B vitamin that can help prevent certain birth defects and heart diseases.

Over the years I have stretched a many a meal with dried beans. I usually cook the dried beans one day to have with a meal.

And then I use the left over beans for soup the next day or so. These are navy beans.

Pinto and kidney beans I use for chili. I have used the northern or navy beans also in chili.

Always check the beans for any small stones that may be in with the beans. I have found stones in with dried beans before.  Always rinse the beans good before cooking.

To cook dried beans: I put half a regular size bag of beans (if your family is large use a whole bag) in a saucepan.  Fill above the beans 3 or 4 inches with water and bring to a boil.  Boil for a minute or 2 and turn the heat off. Let the beans soak for an hour or 2. You can even soak overnight without boiling.

Pour that water off they are soaking in. That water has the gas power in it. (You know, bean gas.)

Refill the pan with water covering 3 or 4 inches because the beans will swell when cooking.

I season with salt, pepper, garlic powder and onion powder.

You can also use bouillon cubes or meat to season the beans.

When I boil a chicken or cook a beef roast I save the broth and freeze it in ice cube trays. Then I use the cubes for seasoning beans and soups.

Bring the beans to a boil then turn the burner down to low or warm and simmer.

Black eyed peas you will only need to cook 30-45 minutes. Pinto, Great Northern, Kidney, Navy beans will need to simmer 1-2 hours until tender.

Refrigerate the leftover beans. I think the beans are always better the 2nd day. The seasonings and flavor mingle over night.

The you can get creative and make soups.

One soup we like is Navy bean and ham. Over the years I have adjusted what we like in it, and you can do the same. Just add or substitute vegetables and ingredients your family likes.

Navy Bean and Ham Soup

1 to 1 1/2 cups cooked navy beans
5 cups of water
1 cup sliced carrots
1 cup chopped onions
1/2 cup sliced celery
1 cup of diced tomatoes (or 1 16-ounce can of diced tomatoes with or without the liquid)
chicken bouillon cube
1 teaspoon dried basil
1/2 tsp thyme, crushed
1/4 tsp pepper
2 bay leaves
1 clove garlic minced
6 ounces of cooked ham, about 1 cup (I use left over ham from the night before)
1 and 1/2 cup shredded fresh spinach or cabbage
(I also add some sliced bell pepper.)

On the seasonings, just add what you have or like. Sometimes I just add a dash of Italian seasoning instead of the other spices. The idea is to save money and use what you have.

Add beans, water, carrots, onions, celery, bouillon cube,basil, thyme, pepper, bay leaves, and garlic. Bring to a boil. Reduce heat. Simmer covered for 1 to 1 1/2 hours.

Stir in ham, tomatoes, spinach or cabbage. Simmer for 5 to 10 minutes more.

Discard bay leaves.

If you don't eat meat or care for ham you can just leave it out. It is still a good vegetable soup without the meat. With the dried beans it will still has a lot of protein. Or you can add other meat like chicken if that is your left overs on hand.

This is great with fresh baked corn bread!

Does your family eat dried beans? What is your favorite recipes using them?

Have a great day!

Easter Monday you might find yourself standing in the kitchen holding a basket of hard boiled eggs with jelly beans stuck to them, wondering what to do. 

Because I am a factoid nutcase, first here are some tips and facts about hard boiled eggs first:

1. The fresher the egg, the harder to peel. The “bubble” at the top of the egg is formed as moisture escapes through the shell and is replaced by air. The bigger the bubble, the older the egg, but also, the easier it is to peel. Here at the farm we do not wash eggs, but store them yucky, because they stay fresher that way. 

2. To peel a hard boiled egg, place a towel on your kitchen counter, smack the egg firmly on to the towel and roll it back and forth so that the cracks spread. If you buy your eggs at a regular grocery store, you should have a pretty easy time removing the egg from the shell without a lot of nicks. Save the not so perfect eggs for egg salad (recipe below) and use the perfect ones for pickling or deviling or both. You can compost the shells, OR you can use them as teeny tiny seed starter pots: put a little potting soil in the half shell, plant a seed and when it sprouts, plant the whole thing.

3. If your egg salads and your deviled eggs have a gray ring in them that sort of makes the yolk look dull, your egg isn’t bad, but your cooking method is. The grayness is caused by a chemical reaction between two natural elements in eggs: sulfur and iron. The egg has actually “rusted.” Put your eggs in a pot big enough so that they are in a single layer, covered with cold water. Place them on your heat, bringing them slowly up to a rolling boil for two minutes. Shut off the heat, and let them sit for 12 minutes. Pour off the hot water and cover the eggs with ice. Let cool for half an hour. Now they will peel perfectly, with no gray.

4. Interesting but useless facts: 60 percent of the 75 billion eggs commercially produced in the United States are used at home, by consumers. 40 percent are used by assorted food service and producing industries. Over 300 billion eggs are produced by the Chinese. Eggs are one of the most popular foods in the world because although fragile, they store well for a couple of weeks without refrigeration in most climates, they are protein dense and hormone free, and are easy to cook and inexpensive. 

The Resurrection of the Pickled Egg

I was first attracted to pickled eggs because they are a beautiful color. I wanted nail polish that color, maybe a blouse. But good ones are also tangy and a very satisfying snack – the additional flavoring being added by spices and beet juice, rather than fats, oils or sugars, so a pickled egg has the same calories as a regular egg, but is Fancy. Good pickled eggs have been soaking in this recipe for at least four days, and the whites are pickled pink all the way to the yellow. Any remaining white is a sign of shame.

Pennsylvania Dutch Red Beet Pickled Eggs

2 15-ounce cans beets, sliced with juice
1 small onion, thinly sliced
12 hard cooked eggs, shelled and left whole
1 cup white vinegar
1/2 cup sugar
some fresh dill sprigs
Big mouth old fashioned mason jars (plastic containers may become stained)

Remove beets from beet juice, and put aside. Heat the beet juice, vinegar, sugar in a pan and stir. Bring to just a boil until all ingredients are incorporated. 

Pack eggs loosely in jars. Pour beet liquid over the eggs, put in a sprig of dill, and place lids on jars. Each day for three days, make sure lids are secure and invert jars, to make sure all surfaces of eggs are drenched in juice. You may store these in the fridge or on the counter top – the acidity of the juice should prevent any bacteria from forming. Use within a month, though.

Classic Egg Salad

6 hard-cooked eggs
1/4 cup mayo
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper

Optional:
minced onion
pickle relish
chopped celery
olives

Mash eggs with other ingredients. Add optional ingredients if you like. Best if used immediately, store in fridge. Serve on toast or in big red pepper halves. 

The BEST Deviled Eggs (Simple is better)

6 large boiled eggs
1/4 cup mayo
2 tablespoons yellow mustard
Salt and pepper to taste
Paprika

Cut whole shelled boiled eggs in half. Gently pop yolks out into a bowl, reserve whites. Mash yolks with mayo, mustard, salt and pepper. Spoon back into egg halves and arrange on platter, sprinkle with paprika.

For a delightful variation, use pickled eggs instead, and add 1 teaspoon fresh horseradish. Garnish with parsley.

Really Good Macaroni, Tuna and Egg Casserole

1 cup elbow macaroni, cooked and drained
1/2 cup red onion
1/4 chopped green pepper
1 cup milk
1 can cream of mushroom soup
2 tablespoon butter
2 tablespoon flour
1 cup frozen mixed vegetables (if you have read previous blogs and have been freezing your restaurant leftovers, this is when you can use them)
1 large can or bag drained, flaked tuna
3 hard boiled eggs, coarsely chopped
salt and pepper to taste
Bread crumbs, crispy fried onion strings or old potato chip crumbs (again, if you have been gleaning your restaurant bread stuffs, this is the time to use them)

Butter a casserole dish and coat with bread crumbs, onions or potato chips. Put butter in a large skillet over medium heat; add onions and peppers. Cook until onions are softened. Add flour, milk and soup; stir until thickened. Add vegetables, tuna, mixed vegetables, chopped eggs, and cooked macaroni. Taste and add salt and pepper. Put this in prepared casserole, bake for 30 minutes at 350 degrees, or until bubbly and browned.

As a kid growing up in Michigan, I didn’t have the pleasure of eating Southern food. Mom and Dad’s ancestors were from Austria-Hungary. Mom’s parents emigrated from there, landing on Ellis Island before making their way north to Detroit; it was Dad’s great grandparents who made the trip across the ocean generations earlier. I was more likely to come home from school to find goulash, or kielbasa and sauer kraut cooking than pinto beans and rice. Ham hocks? Never heard of them. The greens us kids wrinkled our noses at weren’t collards, turnips, or mustard greens, but were the Swiss chard and beet greens that came from our garden. The closest I ever got to cooking Southern-fried chicken was when I worked as a part-time cashier at KFC after school when I was a teenager and heard the fryers sizzling from the kitchen behind the counter.

I became a little more exposed to Southern cooking when I joined the Army right after graduating high school. Corn bread was a staple in the mess hall in basic training; I thought it tasted like gritty yellow cake. Enlisting as a food inspector, my first assignment after training was overseas. One of the first things I did at the commissary on base (the military’s equivalent of a grocery store), was reject a shipment of frozen chitlins as being “unfit for human consumption.” Heck, I didn’t even know what a “chitlin” was, let alone know that it was normal for them to be filled with fecal matter until boiled properly.

Then I met Keith, born and raised in the South. The first trip home to meet his family in South Carolina was, to say the least, a culinary adventure for me. His dad made me grits for breakfast – I didn’t like them, but then again, I didn’t like the Cream of Wheat, or oatmeal my Mom made either. One taste of fried okra at dinner was enough to make me swear under my breath that if Keith EVER cooked it in our kitchen, I’d take away his cast iron cornbread skillet for good – and if he didn’t promise, there’d be no “our” kitchen.

His mother offered me a glass of iced tea (to no doubt to wash down the okra slime with), and after a syrupy sip, it was all I could do to keeping from spitting it across the table. The sickeningly sweet taste came as a complete surprise; I’ve never been a tea drinker anyway, but the “sweet tea” was a far cry from the iced tea I knew. I’m sure my forced smile appeared as sickly-sweet as the tea tasted. It was actually more of a grimace, and it was about this time that my then-future mother-in-law started referring to me as “the Damn Yankee.” My sweet father-in-law just chuckled and shook his head. My future husband laughed so hard I thought he was going to hurt himself falling off his chair.

Twenty-some years later, I’ve still never fried chicken; nor has okra ever been served in our kitchen. Corn bread though, is nearly as much a staple for us as it was in basic training (I prefer the sweet gritty yellow-cake kind), and mustard greens are a must in my vegetable garden….though I sauté them in olive oil and balsamic vinegar instead of cook them with bacon drippings. And this winter, I’ve learned to make pulled pork!

A few years ago, a bunch of us visited friends in North Carolina for a “Girls Weekend” and ended up at their small town festival. See that smile on my face in the photo that appears on all of my blogs? It’s a pulled pork smile; I’d just finished my first taste of this traditionally North Carolina dish sometime between getting flung from the mechanical bull and rolling my eyes at a really bad Elvis impersonator. On a bun, with a side of coleslaw and an ear of corn, it was served in its most traditional way. It was simply melt-in-my-mouth delicious.

But make it at home? It seemed like a daunting task. “Pulled pork” just sounds as if it’d be a labor-intensive, even strenuous, dish to make. Not to mention it’s typically done in a meat smoker, which I don’t have. I ran across a recipe though, that sounded easy enough. All I’d need was a crock-pot and some time.

To a pulled pork purist, the meat is never chopped or shredded. It’s pulled into slender, extremely tender strands with a fork. Pork shoulder is the cut most commonly used because it is generally has a fatty joint which provides a natural baste during the long cooking process; leaner cuts tend to dry out. Most of the fat and the connective tissues dissolve during extended cooking, making it fall-off-the-bone tender, and easy to pull apart. The recipe I used is as follows:

Pulled Pork (makes 8 cups)

Trim 7 pound pork shoulder roast of any excess skin and fat. In a small bowl, combine 3 tablespoons chili powder, 1 1/2 teaspoon salt, 1 teaspoon freshly ground pepper, and rub mixture all over pork roast until thoroughly covered. Place 1 sliced large onion and 4 minced garlic cloves in bottom of a 4 to 6 quart slow cooker, then add roast and 1 cup of your favorite barbecue sauce. Pour water over roast until covered, about 4 cups.

Cover slow cooker and cook pork on high until very tender and met falls off bone, about 6 hours. Carefully remove pork from slow cooker and reserve on a platter. Strain cooking liquid into sink, reserving onion. Return pork and onion to slow cooker; shred meat with a fork and add 2 more cups of barbecue sauce. Cook on high until heated, about 8 minutes.

The key to obtaining the tenderness is slow cooking. I made this dish twice this winter, using an approximately 3- to 3 1/2-pound shoulder roast both times. Because the weight of the roasts were less than what the recipe called for, during the first attempt I set the heat on my crock pot to low and cooked it for six hours. The roast was perfect – it fell from the bone and took no effort at all to pull the pork apart with a fork.

The second time around, I got a late start and didn’t have six hours left in the day. I figured since the roast was about half the weight of the 7 pound roast in the recipe, I’d just half the cooking time – it cooked for three hours on the high setting. The meat was tender, but it was difficult to pull with a fork, and I ended up tearing it with my fingers. The result was just as delicious, but it involved more work, and a bigger mess than when it cooked longer on the low setting.

I served it on a bun with a plop of slaw and a slice of Pepper-Jack cheese, with a side of sliced pears. Cheese on the sandwich? A side of sliced pears?!? I know what all you Southern pulled pork traditionalists are muttering, “Damn Yankee!”

I’ve tried a gazillion muffin recipes over the years, and finally stumbled onto one that actually holds together, is super healthy, and tastes great. Below is my basic recipe, followed by ideas for flavorful additions.

Basic Sommer-House Muffins

(Makes 12 small or 6 large.)

Preheat oven to 400 degrees. Spray or grease muffin pan.

Soak:
2 cups rolled oats
1 ½ cups sour/buttermilk (or mixture of milk and plain yogurt)

Mix and add:
1 egg, beaten
3 tablespoon brown sugar

Mix and add:
1 cup whole wheat flour
1 teaspoon soda
1 teaspoon salt

Fold in additions (see below). Fill muffin cups even with top and bake about 16 minutes for small muffins (a little longer for large).

Creative Additions:
Currants or cranberries and orange juice or peel
Bananas and walnuts
Apple, cinnamon, and allspice
Carrot and apple
Nuts, seeds, and ground flax
Sweet potato puree and pumpkin pie spice
Chocolate chips and coffee or coffee liqueur
Ham, cheese, and sun-dried tomatoes
Garlic and cheese
Olive and herb

Tips:

• Adjust sweet/salty ratio depending on whether you’re making sweet or savory muffins.
• Try other liquids (beer, juice, stock, chai, etc.).
• Try other quick-cooking grains (quinoa, couscous, hot cereal, etc.).
• Adapt recipe for loaf pan and serve sliced.
• Freezes well (cool, wrap in plastic wrap, and store in zip-closure bag in freezer).
• Travels well—great for commuters.

I’d love to hear of other combinations you come up with or have already used in your muffin-making adventures. Enjoy!

We had a milestone occur in our lives this week. Husband got his first Social Security Check. We didn’t know quite how to mark this day.

He had called a few months ago and talked with a man at the Social Security Administration. The man asked questions and took down information about prior earnings and when he would turn the magic number – 62. Husband was told an estimated amount of the check, and when the check would start arriving.

Well, the day arrived this week. He watched the mail for a notification letter that said the check was here. But it never came! He checked at the bank, and it had been deposited. He has joined the ranks of the truly retired.

It can be a strange feeling to be receiving a check instead of paying in to Social Security. Not that we miss the daily grind of working – we enjoy the freedom of retirement, and doing what we want to do. Husband told his children to just feel better about the deductions from their paychecks. They now know exactly where it is going.  

French Breakfast Puffs

These are a special breakfast treat that always says “Spring” when served with a nice fruit cup and a steaming cup of coffee or glass of milk. They are not in the lowfat/healthy column, but a wonderful homemade breakfast on a Sunday morning. You can choose your level of decadence by dipping only the top in butter and cinnamon sugar, or rolling the entire puff in it. Either way, they don’t work real well with the paper muffin cups.

1/3 Cup shortening
½ Cup Sugar
1 egg
1 ½ cup flour
1 ½ tsp. Baking Powder
½ tsp. salt
½ cup milk
1/3 cup melted butter
½ cup sugar mixed with 1 tsp. cinnamon

Cream shortening and sugar. Beat in egg. Mix dry ingredients and add alternately with milk. Fill muffin tins 2/3 cup full and bake at 350 for 20-25 minutes.

Dip in butter and roll in cinnamon sugar.

I am, despite conclusions you might draw from tales being told by me and about me, a fairly conventional, frugal person. I do care about the environment, reducing waste and most especially about food waste in restaurants. It is not lost on me that tough times had by me are not tough in a global sense and that I am blessed to live at a time and place where I have enough to eat, a warm place to sleep and a prospect that tomorrow is probably not going to bring changes to that. But I am also true to me, and not lunching with friends is out of the question. Here are some ways to turn restaurant leftovers into marvelous meals: 

Leftover Fries

This is truly a doggie bag solution. Leftover fries from a restaurant meal make great dog treats. I prefer to get out of the car with the bag, let the dog out in the dog play yard and have a French Fry Happy Dog Scramble. I just open the container and hurl them out. This makes me a goddess to my dog.

Many people don’t bring fries home because of the soggy-ness. If you don’t have a dog or you just really like fries, crisp them up in your George Foreman (GF) the next morning for home fries. If you have a panini maker or a GF, you can also make a nest with the fries by smooshing them together and closing the lid. A little bit of cheese, a poached egg and you have something really impressive! Just don’t look too long at the amount of grease the GF will squeeze out of them, it will only depress you.

Sweet potato fries: crisped up and served with breakfast, drizzled with maple syrup. YUM!

Mashed sweet potatoes: mix in with pancake mix. Make pancakes, serve with maple syrup with warm pecans and broiled goat cheese stuffed peaches.

Mashed Any Other Kind of Potato: mix with pancake batter and make potato pancakes – especially good if the mashed were loaded with bacon, garlic and cheese.

Disposable Garnish or Americans Order but Don’t Eat Vegetables:

You had the best of intentions when you ordered that steamed harvest mixture. You told yourself that was a healthy decision that would direct the course of your dining experience. That was until your dining companions ordered the MUCHAS GRANDES NACHO ULTIMATE SUPREMO that took three brawny bus-people to carry to your table. Now you are full. Well, don’t send that broccoli, carrot and zucchini mixture to the dumpster in shame. Take it home, take it out of the container and put it in what you are now going to call The Soup Mix Container in your freezer. Everyone in the nation should have one, in the spirit of our grandparents' victory gardens. Each time you get veggies on a plate in a restaurant and you don’t eat them, you will collect them here for future use as veggies for soup. Even if they get a little freezer burnt, it won’t matter in the soup, and if years go by and you don’t use them, at least they don’t smell and you can throw the whole container out without a mask. I also have a yard full of free-range chickens here at the farm that get very excited this time of the year when veggies get thrown their way, but I realize that is not an option for everyone. It should be, but it’s not.

No one ever seems to be able to finish one of those huge onion blossoms, either. Make sure you take whatever is left home – use it as topping on mac and cheese, mashed potatoes or other casseroles. Why buy expensive and puny canned fried onions when you have some of these in the freezer – use them in your green bean casserole. Very Delux!

Salad Doesn’t Keep

Of course it doesn’t if you keep it as salad! Leftover iceberg salad is perfect for grilled panini! If it’s got cherry tomatoes, cheese, egg, onion, carrot and salad dressing on it, it’s all you need to top a grilled ham or turkey sandwich. You don’t even need to add mayo. If it’s spinach, well, it’s spinach, and you can add it to your Soup Mix Container in the freezer or wilt in a fry pan and serve as a side with steak. Caesar salad is fantastic stuffed into a tuna salad sandwich and grilled.

Proteins Are Better The Day After

Order your steak a degree less well done than you usually do, eat the parts around the edges that came to the table the way you like it, and save the pinky center for later.  That way it won’t be overcooked when you recycle it as Eggs Benedict spiced up with salsa, hot sauce, slices of steak and creamy queso over English muffin.

Since most of the chicken you get in restaurants is breast meat, which tends to dry out when recooked, put that in the freezer for soup. I use a separate container.

Seafood? C’mon really? Leftover lobster, shrimp or crab meat? Here’s a challenge. Take home leftover shells from clams, oysters and other shellfish like lobster and shrimp. See if you can get everyone at the table to donate their flotsam and jetsam by promising them a great dinner at your house later. When you get home, put them right in the freezer and the next day, make a fish stock:

Shells, meat and bones from various Fish and Shellfish, breading, seasoning and all
1/2 cup dry white wine
1 large yellow onion, sliced or chopped
1 carrot, roughly sliced or chopped
1 celery stalk, roughly sliced or chopped
2 Tbsp tomato paste
2 sprigs of thyme
Several sprigs parsley
1 bay leaf
10-15 whole peppercorns
2 teaspoons salt

This is best made in a crockpot plugged in on your porch or garage, because it’s gonna smell fishy, and you don’t want it to boil. Crush the larger shells with a rolling pin before putting them in. When nicely reduced, strain through a double layer of clean, old nylon stocking or cheesecloth. You now have absolutely delicious broth for bisque (which never should have lumps of anything to be a true bisque) or chowder. This time you will look like a Goddess to your friends when you invite them back.

Now that you have no shame, take the bread!

The best bread pudding I ever had was made in my grandmother’s kitchen in Brisbane, Australia. A tropical climate meant shopping for perishables every day, and all bread scraps went into pudding almost every afternoon. We had it with sweet, strong tea and good conversation, an edible memory. Of course, you can take all your old bread and make bread crumbs either in a food processor or by crushing them with your handy rolling pin – great for frying, crunchy topping, thickening cassolettes or stews. This lasts best in the freezer unless the bread was very stale. Or feed it to those chickens….

Desserts

I hardly ever order dessert, so I don’t usually have it left over, but I can imagine trifles made with leftover cake and cheesecake, and fried pies and satisfying midnight forages to the old Frigidaire.

I am hoping that as this idea catches on, I see more containers brought from home pulled out right at the table. What do you do with your leftovers?

No boring egg sandwiches around here. This is our newest quick farm lunch favorite. We have named it “The Sleestak” for obvious reasons, instead of the eggs sizzling, they just hiss! Land of the Lost was one of my top 5 childhood television shows (right up there with H.R. Puff'N'Stuff, Lidsville and the Banana Splits). Hhhmmmm banana splits ... we need to plant some banana trees!

Sleestak Sandwich: Good crusty bread like Ciabatta, slightly toasted with a little butter and melted shredded sharp cheddar topped with heirloom tomatoes, avocado, fried Pancetta and egg. HHmmmmmmmm! Hisssssssssssssssssss!

The snickerdoodle has been around a long time. Depending on who you believe, the snickerdoodle came from Germany, or is Dutch in origin, or perhaps got its start in New England. According to one source, “The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln, which means ‘snail dumpling.’ A different author suggests that the word ‘snicker’ comes from the Dutch word snekrad, or the German word Schnecke, which both describe a snail-like shape. Yet another theory suggests that the name comes from a New England tradition of fanciful, whimsical cookie names. There is also a series of tall tales about a hero named ‘Snickerdoodle’ from the early 1900s which may be related to the name of the cookie.”

I’ve varied my snickerdoodle cookie recipe many times in an attempt to bake the perfect cookie. But in many ways, the basic recipe IS the best cookie, with some minor variations that involve tricks more than ingredients.

Tip No. 1: The texture of your cookies will benefit greatly from hand mixing the dough, as opposed to beating with a mixer. I don’t know the technicalities behind this, but I know I’ve seen this advice several times and I’ve tried it myself, and it DOES seem to make a difference. Try your snickerdoodles both ways, and see what you think.

Tip No. 2: Make sure your butter and eggs are at room temperature. The obvious? Not only is it easier to mix the butter by hand when it’s soft, but having these ingredients at room temperature also benefits the final cookie texture.

Tip No. 3: Be sure your baking soda and cream of tartar are fresh. Outdated ingredients will compromise the final cookie.

The Recipe

1/2 cup butter, softened
1/2 cup shortening
1-1/2 cups sugar
2 eggs (use large, not extra-large)
2 tsp vanilla
2-3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 tbls. sugar
2 tsp cinnamon

Heat oven to 400. Mix the butter and shortening thoroughly (by hand!) … yes, it is a strange feeling to cream by hand. But hey, the pioneers must have done it, right? I don’t think they had any hand mixers in the 1800s.

After you’ve mixed the shortening and butter, add the sugar and cream further. Add eggs and vanilla.

In separate bowl, mix the flour, cream of tartar, baking soda and salt. Add to creamed mixture.

Mix the sugar and cinnamon in a small plastic bag. Shape dough into rounded teaspoons – I make mine a little bit larger because we like big cookies – and shake balls lightly in plastic bag with sugar/cinnamon mixture.

Place 2 inches apart on ungreased baking sheets. I use parchment paper and airbake cookie sheets for the most even baking.

Bake 6-10 minutes, depending on your preference. If you prefer a crispier cookie, then bake for 8 mins or more. I baked mine 6-1/2 minutes for a soft middle; be sure this timeframe suits your oven temperature. When the cookies look like they are beginning to crack on the top and they look moist between the cracks, it’s time to take them out. Let sit on the cookie sheets for a minute or two while they finish baking, then remove from sheets. Makes about 6 dozen.

Be adventurous and experiment with your sugar coating. I’ve added nutmeg, allspice, ginger, etc. It all depends on your taste preference!

Snickerdoodles store well in airtight containers at room temperature. I don’t know if they freeze well, because they don’t last more than 3-4 days around here.

Happy Snickerdoodling!

Good and simple meals rarely involve exotic sauces, costly ingredients, or snobbery. The magic is that you can make Magic Potato Soup when your cupboards are nearly bare. When anyone else would walk into your pantry and declare that a meal could not be procured, you can just grab a saucepan and smile. In just moments (and with seemingly nothing at all), you can produce a soup which is so flavorful and lovely that your guests will beg for the recipe. Upon receiving the recipe, they will insist that you have left out an ingredient. Magic, I tell you.

Meet Magic Potato Soup:*

4-5 medium potatoes, peeled and diced
1 onion, sliced as thinly as possible (the onion will “dissolve” and be absorbed by the liquid almost completely by the time the potatoes are cooked if sliced very, very thinly!)
1 teaspoon salt (and an optional dash of pepper)
3 1/2 cups water
1 tablespoon butter
1 tablespoon flour

Combine the first four ingredients in a saucepan and cook until potatoes are tender. Drain, reserving liquid. In the empty saucepan, heat butter and flour until flour is browned.

Add the reserved liquid. Stir and cook until smooth (use a whisk or fork). Add potatoes and onion, then heat through.

Sprinkle with chives or parsley, if desired or if such items are available.

This soup was first served to me by Becky Matheny, who graciously shared the recipe and agreed that all of GRIT-dom should be able to partake in a little bit of edible history. She, like so many master cooks, believes that simple and fresh ingredients make for good and clean food. Becky lives in a 220 year old farmhouse in the Shenandoah Valley and hosts Soundquilt, a non-for-profit grassroots music festival. Her husband Mark, a talented musician, can often be found with his band (the Walnut Grove Band) in their pre-Civil war era barn.

Recipes like the one above were common during the Great Depression when a few potatoes had to feed a large family. While most of us are able to purchase or grow a wide variety of vegetables in this century, we may not always be so fortunate. It is wise to learn, appreciate, and preserve the art of frugality.

One of my favorite cookbook authors, Xavier Marcel Boulestin,** once said, “Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious dish on the buffet table at some fancy dress ball?” Food does not have to be dressed up to be delicious. So, do not be ashamed of “humble” eats and serve this soup (and others like it) with pride.

*Recipe is similar to one found in the More-With-Less cookbook, by Doris Janzen Longacre, published by the Herald Press, in Scottdale, PA, copyright 1976.

**Xavier Marcel Boulestin wrote several cookbooks, my favorite being: Simple French Cooking for English Homes (1923). He was a respected chef, successful restaurateur, and the very first televised chef.

In my mind, there are vast open spaces in my home. There is fresh color on the walls. The trim around the windows and doors is freshly, crisply white. Tabletops are uncluttered. DVDs are tucked carefully in their cases. Bookcases do not hang into doorways. I can swivel back in my desk chair without catching my chair wheel on the living room rug, or bumping my husband’s recliner with my elbow. Storage is hidden beneath the lean, clean lines of benches and built-ins. In my home-to-be I will not have to stoop ten times every day with wet toilet paper in my hand to scoop up the dog-hair dust bunnies. There will be more space, therefore those dust bunnies will be fewer and farther between, which means that I ought to be able to clean that much less often. Surely this will be the case. I will not trip over shoes, or dog leashes, or – for that matter – dogs. There will be a place for everything, and everything in its place.

It seems like I am constantly trying to solve some domestic problem; constantly looking for some small-space solution; which is why we finally had to opt for the ultimate small-space solution – to get more space. But lately the livable part of my home has been made that much smaller by this week’s back-to-back “near blizzard conditions.” And the as-yet-unlivable part of my home looks like this – which is to say, not livable anytime soon.

What to do? What to do?

It seems that we had the wettest fall ever. We’ve either been up to our ankles in mud outside or, like today, up to our thighs in snow, both of which make it that much harder to keep this small house clean. When you factor in the psychological pressure that comes with knowing that this addition is NOT going to be done this winter; that in all likelihood it won’t be done until spring; that finishing it will coincide with tilling up more yard and starting a huge garden and building a chicken coop … well, I’ll just come right out and say it. I am stressed. I am restless. I am bored. I’m also out of butter. But that’s neither here nor there.

What’s the best, most positive and productive thing that I can do while shut in the house with 6 other beings (two human, four canine) who are also restless and bored?

Here’s my top five countdown:

5. Sit at dining room table in family conference, reading from the book, Good Dogs, Bad Habits. Make some firm resolutions. Be still putting some of them into practice 48 hours later. Review. Recommit.

4. Make applesauce cake. I did this a few weeks ago and it was just yummy. Warm and spicy and moist, a definite keeper.

Applesauce Cake

1 ¾ cups white spelt flour (or whatever you have on hand)
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon mace
¾ cup Really Raw Honey
2 tablespoons molasses
½ cup olive oil
1 egg
1 cup unsweetened applesauce
A handful of raisins, lightly coated in flour

Nothing fancy here. Blend all the wet ingredients. Add the dry ingredients. Don’t forget to put in the raisins, like I did; I had to pull the cake pan back out two minutes after I put it in to stir them in. Pour into a pie pan or a 9 inch round cake pan and bake at 350 degrees for about 45 minutes. It’s awesome warm or cool.

3. Order some seeds. I completed our 2010 garden plan a few weeks ago, have estimated my planting dates and my seed starting dates, and it’s time to order some seeds. I like Southern Exposure Seed Exchange (SASE) because most of what they have is adapted specifically to the region where I live. This year I’m going to do my flowers from seed too. They’ll be spread throughout the garden as companion plants for the veggies. I’m excited about it, even though the garden looks like this today.

Can you see the garden? Me neither. I think I can discern a sliver of rabbit guard somewhere in there…

2. Place an order with Wellness Meats. I love this web site. I love it that meat I can feel good about lands on my doorstep. Especially since there’s no way I’m going to be able to get out to a local farm this week. I wish that eggs would appear on my doorstep, too. It reminds me how great it’ll be when I have my own chickens.

1. Start some seeds. I have a lot of seeds on hand already after the past two years.

I have a time schedule for getting some of these seeds started, so this week I started the broccoli and the cauliflower. If the weather ever permits me to get my mail, I’ll be starting two varieties of cabbage and celeriac next.

I have to say that out of everything, starting the seeds made me feel the best. There’s a little bit of spring happening right here in my dining room, and that’s reassuring. It reminds me that winter doesn’t last forever.

It just feels like forever.

I guess we’ve had blueberries in the freezer for for about 4 or 5 months. They have taunted us by keeping their shape and brilliant color. We have used a few for some waffles and a gallon or two more for jam we gave out at Christmas. But by in large they have remained in their frozen state just waiting for a chance to really be enjoyed.

I think the cold weather has been good for us and bad for us. Good because it has allowed Pan and I the opportunity to eat a lot of our freezer foods and dried foods, but bad for us in that we have found ourselves baking more and more and eating even more. NOT GOOD considering we have seriously changed our eating and benefited in both health and weight. So, yesterday with the skies darkening for rain and the thermostat sticking at 41 degrees, I thought it would be a great chance to reach for the blueberries and make some Blueberry Wheat Skillet Cake.

Inspired, in part, by the recipe Ms. Chiot laid out (including beautiful pictures) I set about making something a little different from our normal eggs and spinach.

We chose to go with a skillet cake because cast iron is a lot more fun, cooks a lot more thoroughly and doesn’t have the aluminum byproduct found in so many non-stick pans. Besides, it feels a little more “real,” if you know what I mean.

Keep in mind that I used whole wheat flower predominately and not a whole lot of sugar as I didn’t want the S’bucks sweet muffins that are often high in glucose and low in real flavor. Not to mention I made a blueberry sauce/powdered sugar “dressing” to finish off the top.

Blueberry Wheat Skillet Cake

2 cup of wheat flour
2/3 cup white flour
1 Tablespoon baking powder
1 1/2 teaspoons salt
1/4 cup of sugar (double this for sweeter muffins)
2 Tablespoons lemon juice
2 teaspoons of vanilla extract
2 eggs, room temperature (I used brown eggs from the *girls* outside)
1 cup + 2 Tablespoons of room temperature buttermilk
3/4 cup melted butter
1 1/2 – 2 cups berries (fresh or frozen, allow to thaw a bit if using frozen)

Heat oven to 400. Put cast iron skillet in oven for 5 minutes. In large mixing bowl combine flour, baking powder, sugar, salt and lemon juice. Stir to combine.

In another bowl crack eggs and whisk. Add vanilla extract and buttermilk to eggs and stir to combine. Remove cast iron skillet from oven and melt butter in skillet swirling around to coat skillet.

Pour wet ingredients into dry ingredients and lightly fold until almost combined. When almost combined add berries and stir to incorporate. If batter is too thick add a little regular milk. You want this batter to be too thick to pour, but not too thick to smooth into edges of pan.

Spoon batter into cast iron skillet and put in oven. Bake for 30-40 minutes. Remove from oven and cool on wire rack for 5-10 minutes.

I have to admit that the taste was wonderful. Oh, I almost forgot. I made a topping by taking 2 Tablespoons of blueberry jam, microwaving it for 25 seconds. I spooned that across the top of the cake. I then sprinkled powdered sugar liberally over the whole cake. Served with a cup of hot coffee this was an ideal way to start a busy day of rental movie watching, pants hemming, chicken coop cleaning and Facebook checking!

So? What are you waiting for? Go get some berries, get some eggs, and start cooking! Bon apetit.

One doesn’t usually think of the Industrial Revolution affecting food. In the case of lard vs. vegetable shortening, it definitely did affect the outcome.

Lard, until the Industrial Revolution, was the fat of choice, used in place of butter in many homes. Rendered from pig fat, lard was an important factor in cooking and baking, resulting in light, flaky pie crusts and delectable cookies and pastries.

Many people, in fact, still consider lard a key ingredient in such items as pasties, those Cornish meat pies that are popular in the Upper Peninsula region of Michigan.

By the way, lard comes from pigs. Suet and tallow are the terms used for rendered fat from cattle and sheep.

The Industrial Revolution (1820-1870) lowered the cost of vegetable shortening and made it more readily available to the urban population. Use of lard became less frequent as cooks and bakers chose vegetable alternatives.

In the late 20th century, lard fell even further out of favor. Considered less healthy than vegetable oils and shortenings, lard was regarded as high in saturated fat and cholesterol.

Then came a revelation of sorts – lard is a good thing, in moderation, of course. Lard is lower in saturated fat and cholesterol, and it has more unsaturated fat than butter. And, unlike many of the margarines and oils we’ve gone to, lard contains no trans fat.

Foodies the world over are touting the benefits and the taste of lard. Breeders and hog producers are actually considering the fat content of the animals and moving toward raising more heritage breeds.

GRIT is joining the fray with a cookbook focused on the use of lard. The recipes come from the extensive archives of GRIT and our sister publication CAPPER’s, some of which go back to the 1920s.

We’re asking for your help. We’d like to populate the cookbook with your remembrances of cooking with lard. Did your family raise hogs and render the lard? Do you remember your grandmother cooking with lard, and her philosophy surrounding cooking with lard? Do you have a favorite recipe that tastes right only when you use lard?

Send your stories (and recipes, if you’d like) to us through the comments section, or you can e-mail me at jteller@grit.com.

Our cookbook thanks you!

Images: iStockphoto.com/apple pie, Daniel Padovona; pasty, Karen Pritchett; pie crust, Kelly Cline