This past Saturday we participated in what was billed
as an indoor ‘garage sale’, but in reality turned out to be a Bazaar style
happening. We sold half of what we took to display, but came home ‘in the hole’ because I simply had
to have this pretty neck band as soon as I saw someone holding it up
and passing on it because of the price – I do have Lakota DNA as well as
Hebrew, and I have a weakness for Native American items as well as Jewish
items. So I slapped down a hefty amount of $$$$ for this Lakota neckband and I LIKE how
it looks on my neck :-D
Lakota neckband in its original state: the metal trim has got to because metal burns my skin like acid.
Lakota neckband without the metal trim; Hubs removed the metal trim for me so I can wear my pretty without fear of neck burn (pardon the pun). Except for the piddley amount of metal that had been removed, the entire neckband is made with leather ties, which suits me just fine ;-)
It has been raining here; Saturday it rained
so hard that trees all over the place have been blown down or have collapsed
under the onslaught of soaking wet wind storms. When the weather turns chilly
and the rainy season sets in, I prefer hearty and heart-warming winter soups to
heavier meats & potatoes meals. My husband prefers the heavier meals, but
since I am the chef and the kitchen is my domain, he eats what I cook. And
after 43 years of marriage, I think he is finally coming around to appreciating
the Fall & Winter Menus primarily dominated by soups ;-)
As well as making these soups, I mixed up a
batch of ‘Country-Fresh Biscuits’ too to go with them. These baking powder
biscuits are made with a healthy dose of granulated white sugar, so they are as
sweet as they are delicious :-D
While the soups simmered, I grabbed some
skeins of yarn and got busy making a plump stuffed crocheted flying saucer from a
freebie pattern found on the internet – I opted to leave off the button closure, and switched out the original colors to
something a bit more realistic (in regards
to metal coloring and hazard lights); I also designed my own aliens because the
original aliens looked more like green ghosts than aliens: MOD Aliens are more
fanciful, more colorful, and I’m thinking will be more fun for little tykes to
dink around with. Our little prince likes “monster aliens”, so I modeled my own
designs after that 3 year old mindset. LOL I think they are cute, and I am sure
the kids will too ;-)
Crochet UFO w-MOD Alien Monsters. I will tag this ensemble for $15
Green 3-Eyed Alien Monster
Purple 1-Eye/1 Horn People Eater Alien Monster
FRUITED BEEF STEW – 6 Servings
This hearty beef & fruit stew is stellar
fare for winter Suppers. We like it with a crusty Pumpkin Bread.
Fruited Beef Stew
**NOTE: Since I make my meals ahead and refrigerate them or freeze them
in specific portions, I add the fruits to this stew AFTER it is cooked in the crockpot, while it is being reheated.**
½ pound slab bacon, cut into ½ inch pieces * 3 pounds beef chuck, cut into 2-inch
pieces * ¼ cup all-purpose Flour * 6 TBSP Olive Oil * ½ teaspoon ground Cinnamon *
Salt & Pepper to taste * 3
medium onions, thinly sliced * 3
large Garlic cloves, minced * 6 TBSP
Tomato Puree * 1-1/2 teaspoons
Hungarian sweet Paprika * 12 ounces
dark Beer * 1 cup rich Beef stock * ¼ cup Brandy * 4 ounces pitted dried Prunes *
4 ounces dried Peaches * 4 ounces
dried Apricots * 2 Thyme sprigs * 1 Bay leaf * 2 TBSP fresh Lemon juice *
1 TBSP grated Lemon peel * minced
fresh Parsley
Place sliced onions and minced garlic in
crockpot.
Combine the flour, cinnamon, and sat &
pepper and dust beef cubes. Heat oil in a large skillet over medium-high heat.
Add beef and bacon in batches (do not
crowd) and brown. Transfer to crockpot using a slotted spoon.
Add remaining ingredients to crockpot (EXCEPT
FRUITS unless you are serving same day) and set temperature at HIGH
until bubbly, then reduce to LOW for 6 hours.
*Can be prepared 1 day ahead and refrigerated. Rewarm over medium-high
heat, stirring frequently.*
WHITE BEAN, HAM, and LEEK SOUP – Makes 8 cups
White Bean, Ham & Leek Soup
Chef Lisa Joy of The Restaurant at 23 Beverly
in Staunton created this delicious main-course soup.
2 cups
dried Great Northern beans * 1 large
Onion, diced * 4 whole Cloves * 4 cups Water * 4 cups chicken stock or canned broth * 2 Bay leaves * 2 cups Leeks, chopped (white and green parts only) *
1 cup Ham, chopped * 2 TBSP fresh
Rosemary, chopped or 2 teaspoons dried, crumbled * 1-1/2 TBSP chopped Garlic
Place all ingredients in crockpot and cook on
HIGH until bubbly, then reduce heat to LOW and cook 6 hours.
*Can be prepared 1 day ahead and refrigerated. Rewarm over
medium-high heat, stirring frequently.*
SPLIT PEA SOUP – 8 servings
I
used yellow split peas because it adds color to the dreary rainy days here in
the PNW, but green peas are my favorite and I do use those too as the weather
changes to lighter days; either way, the soup is delicious ;-)
Split Pea Soup
8
cup Water * 2-1/2 cups dried Split
peas * 2-pound smoked ham Hock * 1
medium Onion, chopped * 1 teaspoon
Salt * ¼ teaspoon Black Pepper * 2 medium Carrots, cut into ½-inch
pieces – about 1 cup * 2 stalks
celery, cut into ½-inch pieces (about 1 cup)
Place
all ingredients in crockpot and cook on HIGH until bubbly, then reduce heat to
LOW and cook 6 hours.
*Can be prepared 1 day ahead and refrigerated. Rewarm over
medium-high heat, stirring frequently.*
COUNTRY-FRESH BISCUITS – Makes 2 dozen
A basketful of baking-powder biscuits adds a
special touch to any meal, but especially to a bean dish. And raves are guaranteed
when you follow these easy steps below to make these melt-in-the-mouth type of
biscuits.
This is my go-to biscuit recipe: its
fail proof!
Country-Style Biscuits
6 cups all-purpose Flour * ½ cup instant nonfat DRY MILK powder * ¼ cup double-acting Baking Powder (YES; ¼ cup) * ¼ cup
granulated white Sugar * 2 teaspoons
Salt * 2 teaspoons Cream of Tarter
powder * 2cups Shortening * 1-1/2cups Water
ABOUT 45 MINUTES BEFORE SERVING: Preheat oven to 400-degrees. In a large bowl, mix well with a
fork, all ingredients except shortening and the water. With pastry blender, or
2 butter knives used scissor fashion, cut shortening into flour mixture to resemble
coarse crumbs (I use my hands - it’s
easier and quicker for me); stir in water until moistened (if too dry, add ¼
to ½ cup more water).
Turn dough into floured surface; with floured
hands, knead 8 to 10 times until smooth. With floured rolling-pin, roll dough ¾-inch
thick. With a floured 2-1/2-inch round cookie cutter, cut biscuits; place on
cookie sheet, 1-inch apart. Press trimmings together – reroll and cut. Bake
20-25 minutes until golden. Serve warm.
