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Important Things in Life

Posted on February 11, 2024February 11, 2024 by Econogal

As a parent, I stressed the importance of reading and thus books. Bookshelf wealth is now a thing, but our house has always had a plethora of books. Children’s books, cook books, gardening books, novels and how-to books and many, many text books fill a multitude of bookshelves.

My belief is once reading is mastered, any skill or subject matter could be learned. One can literally become a jack or jill of all trades. Instructional books abound and of course every subject taught in school can be learned if one feels the subject is important.

My parents prioritized learning to swim before I even started kindergarten. We lived in Florida and water was everywhere! The Red Cross lessons taught floating and diving in addition to several basic swim strokes. In turn, I also felt swim lessons were important even though my kids lived on the high plains and not a hundred yards or so from the Atlantic Ocean.

My insistence that they learned was based on a tragedy from my junior high years. A classmate lost her youngest brother when the preschooler drowned in a neighbor’s pool. Bodies of water are everywhere. Swimming, floating and treading water are necessary skills for everybody.

Hopefully times have changed enough that learning to cook is important for all. However, I belong to a generation where many males grill burgers and steaks and not much else. Fortunately, my in-laws taught all their kids to cook, and I am married to a man that could be a master chef if he wanted to change careers.

I do not remember the age my kids were when they first started fixing food for themselves. But they needed chairs to reach the counter or the stove top. It was quite important to supervise them in the early years.

Now my grandchildren are picking up skills in the kitchen. All three have multi-functional furniture called learning towers or kitchen helpers depending on the manufacturer. These cool pieces can act as a chair and table/desk when on the side or serve as a very sturdy stepstool when standing on end. The sides provide extra support when they are helping in the kitchen either cooking or at the sink.

The oldest helps grandpa make scones and grandma make brownies. Cooking skills are important to develop from an early age. We just make sure we also emphasize safety.

Enjoying a snack at the kitchen counter.

Super Easy Super Bowl Cheese Ball Recipe

Posted on February 11, 2023February 11, 2023 by Econogal

The use of Swiss Cheese gives this super easy cheese ball an added taste twist. Guests will try to place the secret ingredient, but not many will. In the past crackers and Frito Scoops accompany the spread. But this year I plan to make some focaccia bread as an accompaniment. Chef Brian Klauss posted the most delicious looking recipe on his website Bakekrazy that I will start tonight. This will up the “game” of the Super Bowl snacks and make a wonderful pairing for the Super Easy Super Bowl Cheese Ball.

Jammed Vertical Spice Drawer- A Simple Fix with Recycled Items

Posted on September 19, 2022September 19, 2022 by Econogal

Over a period of several days, I attempted to fix the jammed vertical spice drawer. First, I tried wiggling the drawer from side to side. No luck. Then, I used a plastic spatula. The kind for flipping hamburgers not scraping out cake mix, but again, no luck. The spatula was just too short to make a difference.

Multiple days of this proved trying the same thing over and over consistently yields the same outcome, in this case failure. So, I made a trip to a big box hardware store in a neighboring town. The thought was to find a flexible piece of very thin metal. I found two candidates in the hardware aisle. To be honest I have no idea of their “real” purpose. But both were inexpensive and worth a try.

Once back in the kitchen a new dilemma surfaced. I do not own this home and do not want to damage the gorgeous custom cabinetry. That includes scratches! So, I decided to wrap the metal pieces with a paper bag. This kept the metal from scratching but neither piece worked. One piece was too pliable and the other not pliable enough. Definitely a Goldilocks experience.

But the paper bags triggered an aha moment. I folded one in half, vertically, and was able to slide it in more than the three inches the spatula had yielded. So, then I slid the bag up and down the right side. No blockage.

I left the first bag on the right side and folded a second bag and checked the left side. The bag jammed down at the bottom on the lower left. But the bag was not stiff enough to move whichever spice jar had fallen and jammed. So, I used the second bag to create a space at the bottom of the drawer and began searching for a piece of cardboard.

Digging through the recycling bin, I found the perfect item. Not as thick as regular cardboard, but stiffer than cardstock, the ideal candidate was the backing from the packaging of a new vegetable scraper. With the two paper bags holding the jammed vertical spice drawer in place, I was able to use both hands to work the package backing up and down at the bottom edge.

Finally, the item jamming the drawer moved and the vertical spice drawer popped open. And many items tumbled out. The most likely candidates for troublemaking spices were bottles of extracts and small boxes of herbs. Similar items have been removed from the cabinet. No need to repeat the disaster!

I am thankful the jammed item was toward the front of the drawer as I did not have a two-foot-long piece of recycled card to use. A key take-away is to not overfill one of these spice cabinets. Furthermore, extract bottles and paper spice holders should be stored elsewhere. If you ever get a stuck vertical drawer of any kind, try this troubleshooting technique.

Sourdough Bread French Toast

Posted on July 19, 2022July 19, 2022 by Econogal

One of my favorite tricks to use up bread that is a tad past fresh is to make French Toast. Sourdough bread makes excellent French Toast. Every bit as good as using Texas Toast. You will need just a handful of ingredients, including one that is optional.

Gather the following kitchen equipment before you start: a spatula, frying pan, glass or metal dish, measuring cup and a fork. Non-porous pie plates work great!

From the refrigerator and pantry grab the following ingredients-milk, egg, butter, sourdough bread and the optional cinnamon.

The Cereal Murders Book Review

Posted on July 8, 2022July 3, 2022 by Econogal

One of the highlights of Diane Mott Davidson’s writing are the wonderful recipes. An acquaintance of mine (and a friend of Davidson’s) suggested this series in the early 90s knowing I was working on specialty high calorie recipes. The early recipes in the Goldy series mirror this before becoming more healthy but just as tasty. An additional change mid-series was moving all the recipes to the back of the book instead of integrating them into the story.

The Irish Soda Bread recipe from The Cereal Murders is one of our favorites. My husband made it just last week. And all the dessert recipes are tempting. Best of all, from my experience these recipes all work. The Cereal Murders recipes are keepers. If you are interested in the recipes more than the wonderful stories themselves, look for Goldy’s Kitchen Cookbook from Harper Collins.

I own most of the books in this series. The debut, Catering To Nobody, can be hard to find. My copy is paperback. The finale, The Whole Enchilada may be the best. Although the Cereal Murders ranks up there.

If you are a mystery fan and have not read any of this series, I encourage you to search for these books. Quite a few of the later novels can be considered stand alone and do not necessarily need to be read in order. Copies can be found in bookstores, on Amazon and on the Libby App.

I have much respect for this writer. Davidson could have continued churning out books either alone or with a secondary author, but she chose to end the series while on top. Goldy and her family are characters to treasure. And the many topics highlighted in the books reverberate across society. Indeed, many societies.

Nolan’s Vegan Holiday Rolls

Posted on December 22, 2021 by Econogal

Savory Soft

Nolan’s Vegan Holiday Rolls are an adaptation of the Soft Gluten Free Dinner Rolls which I have been touting for several years. Nolan is one of my Great Nephews and he, like some of our other family members, has food allergies. A vegan diet is best for him. Anyone with either food or drug allergies or high levels of IgE due to insect reactions knows just how careful one must be not to trigger allergens. So, I am including extra hints for those fortunate not to have allergies and not used to cooking for someone with food allergies.

First of all, make sure all measuring devices as well as mixing bowls, baking pans and cooling racks are thoroughly clean. Cross contamination can be a problem. Next, remember to grease the pans with a vegetable oil, not butter or other dairy product. Finally, have a separate serving container for these rolls.

Changes from the Original Recipe

I first used the Nolan’s Vegan Holiday Rolls recipe at Thanksgiving. This recipe has been tweaked in multiple ways from the original recipe of Soft Gluten Free Dinner Rolls which you can find by clicking here. For starters, the honey has been omitted. I did this because a child not quite one would be sharing in the meal. The rising times are also a bit different as are the baking times. But the process is much the same.

Kitchen Equipment Needed

Stand Mixer with Paddle (Can be mixed by hand as well.)

A Dozen Muffin Pan (Regular Size)

Small Loaf Pan 3 x 5 ½ inches

Spatula

Cooling Racks

Nolan’s Vegan Holiday Rolls Recipe

Ingredients

2 TBS. dry active yeast

1 TBS. sugar

2 cups almond milk divided with each part warmed to 100-105 degrees

1 ½ cups white rice flour

1 cup almond flour

¾ cup corn starch

1TBS. xanthan gum

1 tsp. salt

1 TBS. baking powder

¼ cup chia seeds

¼ tsp. ground thyme

½ tsp. dried basil

½ cup apple sauce

¼ cup vegetable oil (Both Olive Oil and Sunflower Oil work well.)

1 tsp. apple cider vinegar

Steps for Making Nolan’s Vegan Holiday Rolls

Step One

A poolish is made with the yeast, sugar, one cup of the almond milk, and rice flour. However, the yeast bubbles through quite quickly. Only 20 to 30 minutes will be needed for this step.

Poolish for Nolan's Vegan Holiday Rolls — Step One Make the Poolish

Yeast bubbling through poolish. — Poolish is ready when yeast bubbles through the dry flour.

Step Two

Next, add almond flour and remaining dry ingredients. Then add the second cup of almond milk, apple cider vinegar, the applesauce and the vegetable oil. Mix at low speed for about 30 seconds. Scrape down the bowl and let rest ten minutes.

Slow mixing — Mixing dry ingredients just until incorporated into the liquid.

Step Three

Mix at medium high speed for three minutes. The mixture should be slightly thicker than a quick bread but not quite as thick as chocolate chip cookie dough.

Batter for Nolan's Vegan Holiday Rolls — After mixing on medium-high for three minutes let stand for ten minutes.

Step Four

Using a small scoop, place three scoops into each of the muffin tins. Scrape the remaining batter into the loaf pan.

Scoops of batter in muffin pan. — Scoop batter into muffin pans. Three small scoops per muffin.

Rolls ready to bake in muffin pan. — Pan ready to bake.

Step Five

Let rise for 15 to 30 minutes. Then cook at 375° F in well- greased pans. The muffins will take 20 to 22 minutes and the loaf will need an additional five minutes.

Rolls cooling on rack. — I hope you enjoy these savory dinner rolls.

Wholesome Sandwich Bread

Posted on November 9, 2021 by Econogal

This recipe is for a wholesome sandwich bread. The test trials have been mostly consistent. Bakers know how humidity and temperature can adversely affect baked goods. My Wholesome Sandwich Bread is a mix of flours, both whole wheat and all-purpose. Furthermore, the consistency before baking is a bit unique. It is neither a quick bread nor a kneaded dough. Too sticky for either description. But after baking it is so delicious. Most importantly the bread is perfect for making sandwiches. And the texture is perfect for toast. Lots of texture for holding melted butter or jam.

Yeast breads can be time consuming. This one is a little quicker than most but still involves several hours. What I like best is that the time is somewhat flexible due to the first step-the sponge. In baking, a sponge allows the yeast mixture to interact with the flour. In this case the whole wheat flour.

Flours differ in refinement. Whole wheat needs more water and time to incorporate into a recipe. So a sponge is perfect. My Wholesome Sandwich Bread recipe calls for a flexible time period of 1-4 hours for the sponge to bubble. If you are only using all-purpose flour the sponge can be eliminated.

Another key to consider is the age of the dry yeast. If using individual packets, check the expiration date. Those using jars need an additional check, the time period since the jar was opened. In both cases, if the yeast is not fresh, additional sugar, up to a teaspoon needs to be added into the sponge or batter.

Place yeast and sugar in small bowl. Cover with 1/3 cup warm water (105°F-110°F) and let stand at least one hour. When liquid bubbles through, carefully cover wet area with dry flour.

Scrape sponge into mixing bowl. Add 2 cups of all-purpose flour and one cup warm water. Mix at lowest speed with dough hook until dry flour is fully incorporated. Mixture will be sticky. Cover top of bowl with towel and let rest 20 minutes.

Beat at a low speed for 5 minutes. Scrape into greased loaf pan and let rise until even with the top of the pan. The loaf will continue to rise once in oven. Pre-heat oven to 350° F. Bake for 45-50 minutes. (Adjust for your personal oven.) Let cool before slicing.

Manufacturer’s Recipe to the Rescue

Posted on February 7, 2021February 7, 2021 by Econogal

Even though the Internet offers a plethora of recipes through blog sites and other sources, I still find value in manufacturer’s recipe books. The dessert cookbooks are the best. I have a well- worn Kraft Philadelphia Cream Cheese Cookbook and two from Hershey’s.

My Candy Cane Cheesecake made with Philadelphia Cream Cheese can be found by clicking here. Those of you with leftover candy canes might want to whip one up for Valentine’s Day since the pink color is perfect for the upcoming holiday. Like many of my recipes, the preceding recipe was adapted.

Much of my cooking is from scratch. There are a few exceptions. I love Stouffer’s Spinach Soufflé. Unfortunately, my local grocery store no longer carries that item. Making a soufflé from scratch is daunting. So it has been quite some time since I enjoyed a spinach soufflé.

Another exception is stuffing. Even though I have made homemade stuffing on numerous occasions, the consistency isn’t quite there. Plus, stuffing is not a last minute recipe. My fall back is Kraft Stove Top Stuffing. So I usually have a box or two on hand.

Yesterday was spent in the quilt room piecing a new baby quilt. My spouse, a fabulous cook, had an equally busy day. So, leftovers were on the docket. However, a side dish was needed. The Stove Top box promised quick and easy crab cakes. And they were.

Adapting manufacturer’s recipes is necessary to avoid a trip to the grocery store for just one item. Additionally, I change recipes to fit our dietary needs. Thus, the quick and easy crab cake recipe is not exactly the same as on the back of the box. Finally, I am changing the name. Not because the crab cakes weren’t quick and easy, but because they were absolutely delicious.

December 2020 Wrap-Up

Posted on December 31, 2020 by Econogal

Today is the last of December 2020 and the end of a very long year. 2020 was unique and not necessarily in a good way. Yet the year will be long remembered, and that is historically positive. Therefore, this wrap-up will extend beyond a monthly account and provide glimpses of what the entire year felt like here on the High Plains.

Change can be difficult. Self-discipline even more difficult and 2020 required both. Our household is inching closer and closer to the Over-The-Hill category. One of us has multiple “co-morbidities” and we both have thyroid issues. A year ago I would have said we both had another fifteen to twenty years on our lifespan. Now, who knows? So we are and will continue to be cautious with respect to Covid-19.

Our month started out with the dreaded news that multiple family members had contracted the virus. Not all at the same time. The earliest was an octogenarian uncle who contracted the disease just prior to Thanksgiving. He died in early December. He had many co-morbidities. So his death was not unexpected. We were able to watch the graveside service via a livestream video. It was hard not being there in person.

Norman was a special man. A farmer by trade, he could have easily been a minister. His Thanksgiving 2001 grace still registers with my offspring. The prayer was both spiritual and patriotic. Perfect for those trying times. I will never forget the support he gave me in the early 90s after one of our little ones was diagnosed with Cystic Fibrosis. The sporadic phone calls always seemed to occur when I most needed them. Rest in peace Uncle Norman.

A few days later, my spouse brought home a Norfolk Pine from the grocery store and we decided to use it as a Christmas tree. The live plant stands about three feet high and we placed lights upon the branches and packages underneath. Low key, yet the cheery tree greeted us each time we opened the front door.

Lights were hung on the front porch and the Christmas dishes were used throughout the month. Determined to keep with the spirit of the season, I made multiple batches of cookies to distribute to neighbors and family. We enjoyed our fair share as well.

I brined a turkey for the first time, and I will never roast one again without brining first. First of all, I really did not know what I was doing. However, I tossed some fresh garden herbs into the boiling salted water along with turmeric. The result was fantastic. I added little in the way of spices for the leftover dish Turkey Tetrazzini, yet it was one of the most flavorful dishes I have ever made. Brining the turkey is a new requirement in this household.

Perhaps due to the brilliant clear skies we have in this part of the world, we are avid stargazers. December 2020 brought us several opportunities to embrace the cold nights by gazing at the above sky. The Geminid meteor shower is one of my favorites. One evening we spotted ten meteors in about thirty minutes.

But the highlight of the month was the appearance of the “Christmas Star.” The great conjunction of Jupiter and Saturn is one I will remember. I place it with the Total Eclipse of 2017 as a treasured event. Truly, some things only occur once in a lifetime.

I continue to post my top list of books for the year. Click here for the 2020 list. My reading has fallen off a bit the last few weeks, but I am currently reading a Christmas gift, American Nations by Colin Woodard. Look for the review in January of 2021.

I also began another garden experiment. The remainder of my sweet potato crop was too small to cook. The root vegetables were less than an inch across and only numbered three. So two were tossed in the compost and the third was placed in a glass jar to hopefully spout. All through December 2020 I changed the water and watched roots slowly form. I was delighted to find sprouting stems and leaves on the 29^th. I hope to grow slips from this plant as ordered slips often arrive in poor condition and weeks after the earliest planting time.

My quilting by hand continues. Christmas movies are great to have on while the tiny stitches are made. Many a cold December afternoon was spent in this way. However, I will need to begin cutting and piecing another baby quilt in January. My second grandchild is due late February.

It will be interesting to see how 2020 is treated by historians. While some countries have kept the numbers low, others have not. We are still in the middle of the pandemic and many countries are seen as having failed. My country is included among the failures. However as I wrote in my Successes and Failures post last January, we just need to keep trying. The Spanish Flu (which you can read a review of a good account by clicking here) came to an end and so will Covid-19.

My 2020 resolutions flew out the door rather quickly. In fact I had to look them up for this account. However, I was quite pleased that I managed to keep the third without trying. If there was ever a year for negativity, 2020 comes to mind. For the most part I stayed positive. A pandemic is something beyond my control. No need to be glum when something is out of your hands.

Two items shine when I reflect on 2020. The first is my garden. I continue to advocate for the Raised Row technique first discussed in this March 2018 book review. The yields are great and the weeds are sparse. We are still enjoying the fruits (and vegetables) of my labor each time we open a jar of home produce.

Furthermore, I really enjoy the multiple experiments. I wrote numerous times about last spring’s peanut experiment which yielded a fair amount. I will use some of this year’s harvest to start next year’s plants. The legumes are great for the soil in addition to our eating enjoyment. As mentioned above, I am excited about my new sweet potato experiment. 2021 looks to be another good year in the garden.

Perhaps my greatest success has been my writing. Econogal readership is expanding, although not exponentially as viruses do. My favorite posts include Striking a Balance in May, Vail Valley Escape in July, Patience with a Side of Self-Discipline in November, Rainy Day Fund and Brave New World.

November was a key month with the number of hits on the blog almost tripling that of October. Perhaps people were just bored or stuck at home. However, I do appreciate the comments and the new followers. The community of bloggers is a solid one of support.

For the most part I am not a superstitious person. A key exception revolves around sports. Horse racing in particular evokes various superstitions. But I am a bit superstitious this New Year’s Eve. Last year I was full of expectations of 2020. This year I have absolutely NONE regarding 2021.

Furthermore, as you can see in the picture below, my planner for 2021 is not the artsy one of 2020 (that I had been so thrilled to find and purchase) but one much closer to the earlier years. I use planners extensively to keep track of my writing, the garden activities, and the weather. We have so little moisture on the High Plains, rain and snow measurements are key. Hopefully, a return to a plain, unexceptional planner will yield a less intense 2021. Happy New Year Everyone!

Turkey Tetrazzini

Posted on December 28, 2020December 28, 2020 by Econogal

In large skillet, melt 2 tablespoons of butter. Add the minced garlic and cook for two to three minutes until garlic begins to permeate the air. Add the sliced mushrooms and wine and cook for five minutes. Remove the mushroom mixture to a heat proof bowl. Do Not Drain.

Cook spaghetti according to package directions

Melt remaining butter in same skillet and whisk in flour. Cook roux 3-5 minutes until golden brown. Add teaspoons of mushroom liquid as needed. Add bouillon and boiling water, stirring mixture until smooth. Return mushroom mixture to skillet. Reduce heat. Add cream, peas, turkey and mozzarella cheese. Stir to incorporate.

Stir in cooked, drained pasta. Pour mixture into lightly greased baking dish. I used an 8 inch round casserole.

Mix olive oil and breadcrumbs, then add ½ cup grated Parmesan cheese. Reserve remainder of cheese. Evenly sprinkle breadcrumb mixture over casserole. Bake at 350 degrees Fahrenheit for 30 minutes. Serve with fresh Parmesan sprinkled on top.

November 2020 Wrap-Up

Posted on November 30, 2020 by Econogal

Perhaps the most positive aspect of November 2020 was my immediate family’s adaptability with respect to Thanksgiving. We started the day with an hour long Zoom. It was a first for my Mom. She lives in an area of the country where Covid-19 positivity is declining and was able to leave her nursing home for a few hours. (Many precautions were taken.)

The family enjoyed seeing each other virtually. I treasured the time. From the oldest to the youngest, each of my loved ones looked healthy and happy.

The Zoom meeting was followed later in the day by a group text. Pictures of all the delicious dishes were shared by each of my offspring. The photos represented a first turkey, a bevy of side-dishes and fantastic desserts. I swear I gained weight just looking at all the food!

My husband and I had a very enjoyable day. After the family Zoom, we took a long drive out in the country. Winter wheat fields of green contrasted with tones of amber where milo and corn stubble remained on the ground.

Upon returning home we popped our very small turkey breast in the oven. Homemade whole wheat rolls, a layered pea salad, sweet potato casserole, stuffing and an applesauce Bundt cake provided plenty to eat.

The garden contributed ingredients to many of the side dishes. The last of the homegrown sweet potatoes were in the casserole. I dug up the carrots for the stuffing Thanksgiving Day and along with onions stored from early fall, and we had a tasty dish. Green onions from the side garden were an integral part of the pea salad. Finally, the last of the tomatoes topped off the Kentucky Hot Brown made from leftovers on Friday.

I think my enjoyment stems from the satisfaction of utilizing the homegrown produce. Perhaps I felt a connection to the pilgrims celebrating their survival. We no longer have the need for self-sufficiency, but perhaps we lose some satisfaction when everything is bought at the store. Food for thought.

I spent quite a bit of time on my own in November 2020. Most of my interaction was with my husband. The pandemic is ravaging our area of the world and many of my neighbors are battling the virus with varying outcomes. However, I did make it to one of the small local businesses to finalize my Christmas shopping. Precautions were taken.

Perhaps I will not escape the virus, but I am making the attempt. Vaccines are likely in the coming year. In the meantime, I am happy creating quilts, reading and writing. I feel blessed to live in a happy home.

Saving Supper With Spices

Posted on November 11, 2020 by Econogal

Since there are only two of us and I only wanted to use one large acorn squash I started to reduce the inputs. Excitement about the ability to throw a simple soup together so I could get ready for a Zoom meeting was my undoing. I overlooked the call for apple cider as the base liquid.

Of course by the time I realized my lack of the proper liquid, I was at the step where the roasted vegetables are blended with the cream cheese and sautéed onions. And the apple cider. So I searched the fridge for a suitable substitute.

I ruled out cranberry juice in favor of a dry white wine. The viognier, from McManis Family Vineyards was perfect. But only a half cup remained in the bottle. The only other open wine was a red blend. Quite a bit remained in the bottle as it was too sweet for our palates. So I added some of that as well, forgetting one of Emeril Lagasse’s main tenet’s-only use the best.

After blending, the consistency of the soup was fantastic. So, the mixture was poured back into the soup pot to heat. A test taste yielded a too sweet tone to the creation. The sweetness overpowered the root vegetables. A disaster was upon us.

In our house, when all else fails, add heat. Spiced heat. Since I had already sprinkled the acorn squash with cumin before baking we chose complimentary spices. In addition to the Savory Spice line, we often use a Christmas gift, The Cook’s Pallete Chilli Collection. The chilli’s range from quite mild to very hot.

Cayenne and Chipotle are the spices we used last night when saving supper with spices. The heat of the spices countered the too sweet sweetness of the red wine blend. Our Acorn Squash Soup for Two was saved.

Obviously, I need to keep working on the recipe. Next time, I will either use only a dry white wine or some type of stock. Most likely vegetable stock. I intend to keep adding four ounces of cream cheese as well as adjust the amount of yogurt. The single acorn squash with the bell pepper and small onion create the perfect amount for the base. Hopefully, I can publish a tested Acorn Squash Soup For Two recipe later this winter.

In the meantime, if your thrown together recipe turns disastrous, remember saving supper with spices may allow you a meal that can be enjoyed.

Bread Pudding for Two

Posted on October 6, 2020October 6, 2020 by Econogal

Recipe: Bread Pudding for Two

I developed the following recipe of Bread Pudding for Two in an effort to keep the calorie intake down and the waistlines from too much expansion during these pandemic times. Also, I am placing the recipe ingredients at the top in response to a comment disliking the need to scroll down past the dialogue. Be assured plenty of pictures and instructions can be found after the ingredients and recipe.

Ingredients:

1/3 Cup of Raisins
2 TBS of Bourbon
½ teaspoon Cinnamon
4 Slices of Bread
2 TBS Butter-melted
2 Eggs- beaten
1 Cup Low fat Milk
1/3 Cup of Brown Sugar

Instructions:

Preheat Oven to 350 degrees Fahrenheit.

Soak raisins in the bourbon and sprinkle the cinnamon on top. Slice the bread into cubes. Place in 8 x 4 baking pan. Evenly pour butter over the bread cubes. Beat eggs, mix in milk and brown sugar. Carefully pour over bread. Make sure all cubes are soaked. Pour raisin mixture on top and press gently. Bake in oven for 45-50 minutes.

Some Tips and Tricks: Bread Pudding for Two

This recipe is fairly easy to prep. About fifteen minutes tops, unless you have interruptions. However, this is plenty of time to allow the bourbon and cinnamon to soak into the raisins. I used Woodford Reserve which we have on hand. I have toured their distillery and love their bourbon balls. But of course your favorite bourbon will work just as well.

If you do not have any bourbon on hand, a substitution of vanilla will work. But I would cut the amount in half. Additionally, whole milk or 2% milk can be substituted for the low fat milk. In this case the amount used would remain the same.

I cube the bread instead of tearing it. This is a personal preference. Using a bread slicing knife makes quick work of this step. Drizzling the hot butter over the bread eliminates the possibility of cooking the egg mixture prematurely.

Egg Mixture

The egg mixture is the glue that holds everything together. So, make sure the egg is well beaten before adding the milk and brown sugar. Since we are advocates of the Case Against Sugar, this is not a sweet bread pudding. If you want it sweet you will have to increase the amount to your liking.

For those worried about serving a dish with alcohol, the time in the oven is sufficient for the alcohol to burn off. Yet, the bourbon flavor is very evident in this recipe. Again, you may want to adjust to your liking.

I hope the following pictures help!

Step One: Soaking the Raisins

Step Two: Cubing the Bread

Third Step: Egg Mixture

Step Four: Ready for the Oven

Step Five: Finished Bread Pudding for Two

Eggplant-This Week’s Meal of the Week Star

Posted on August 12, 2020 by Econogal

This week, eggplant was the main ingredient of our star meal of the week. Pre-Covid-19 we only ate out once or twice a week so the Stay-at-Home aspect did not really impact our meal time. However we have kicked things up a notch to paraphrase a favorite chef. The Big Garden is beginning to produce more than just greens and we are really enjoying the fresh produce,

Eggplant-This Week’s Meal of the Week Star

The Big Garden has only two eggplant plants, reducing our supply from last year. So as of this week I have yet to can any. But we are reaping enough eggplant to want to mix up the preparation a bit.

Today I looked up eggplant recipes online. Easily catching my eye was a Bon Appetit article citing 57 recipes.

So I found one that I could make without a trip to the grocery store. Most of the ingredients came straight from the garden. I did make a few tweaks. A key component in the original recipe is Labneh- which is a strained yogurt/cheese concoction. I only had ½ cup yogurt so I blended that with sour cream and added some Savory Spice Mt. Olympus Greek Style Seasoning and called it good.

Econogal Fails as a Cooking Blogger (Again)

Of course this dish was so good there were no leftovers. And no pictures. But I am sharing my version of the recipe anyway. The pictures would be similar to those in the above website. We did make a few adjustments. The older I get, the less I worry about making recipes exactly as called for. (The exceptions are all related to baking.)

Need a Name

This dish really needs a good name. Even Bon Appetit just used a description to name the dish. Maybe a reader can help. Naming kids and animals is tough, naming meals is nigh impossible. The key ingredient is the eggplant but the grilled lemon just about stole the show. For now I will just name it No Leftover Eggplant! We ate every last morsel.

No Leftover Eggplant

2-3 Eggplants- Cut into ½ inch slices

Small Red Onion- thinly sliced

Whole Lemon-sliced approx. 1/4 inch thickness

1 Cup Mint-chopped

1 TBS White wine vinegar

2-3 TBS Extra Virgin Olive Oil

1 Tsp Savory Spice Mt. Olympus Greek Style Seasoning

1 Small garlic clove minced

½ Cup yogurt

½ Cup sour cream

Directions:

Lightly oil grill. Coat eggplant and lemon with Exra Virgin Olive Oil, grill eggplant for 5-8 minutes and lemon for 3-5 minutes. While the eggplant is grilling, thinly slice the red onion, chop the mint and combine with one tablespoon each of the Extra Virgin Olive Oil and white wine vinegar. Add the Savory Spice Mt. Olympus Greek Style Seasoning and the minced garlic.

Mix yogurt, sour cream and arrange on plate. Layer the eggplant on the yogurt mixture. Cut the lemon slices in half and stir into onion and mint topping, tossing well. Pour atop the eggplant. This served two hungry adults as a main dish. Enjoy!

Hearty Wheat Buttermilk Biscuits

Posted on March 29, 2020March 29, 2020 by Econogal

Last week I asked my husband to stop by the grocery store and pick up some 1% milk. (Since I don’t work outside the home any more, I have been limiting my time in public places. I have been to the grocers just once in the last 30 days, trying to avoid Covid-19.) He complied with mixed results. I poured a glass of the milk and as soon as I took the first sip realized I was drinking buttermilk; 1% buttermilk. So, I have diligently tried to use up the half gallon in my cooking. Yesterday I concocted the following recipe for Hearty Wheat Buttermilk Biscuits.

Homemade biscuits have a much different texture than those found in the tins by Pillsbury. The outside has the slightest bit of crunch while the inside is soft with just the right amount of crumble. These Hearty Wheat Buttermilk Biscuits are delicious.

Saturday morning we enjoyed them straight from the oven. Since it is the middle of Lent and I am not consuming sugar, I spread a tiny amount of butter on mine. My husband enjoyed his with some homemade jam.

Then the biscuits served as a base for the Saturday evening meal. Leftover roast ginger chicken topped the Hearty Wheat Buttermilk Biscuits. Then I poured freshly made white gravy over the dish.

One final meal centered on the batch of homemade biscuits. The last of the biscuits and the leftover gravy accompanied Sunday morning’s breakfast. I scrambled farm fresh eggs from my niece’s chickens.

January 2020 Wrap-Up

Posted on January 31, 2020 by Econogal

January 2020 has come and gone. I truly hope the month is not a harbinger for the rest of the year. January 2020 has been a bit tough on a personal level, quite rough on a national level, and downright disastrous on a global level. But perhaps this numeric alliteration of a year will yet turn positive for all.

Delays in the Hobby Room

The newest quilt I am working on has been at the same stage for two weeks now. Multiple trips out of town combined with a tune up of my favorite sewing machine hampered my progress. So as the month ends, I plan to replace a concentration on fitness with the prioritization of quilt construction.

Although January temperatures have ranged from single digits to the 60’s, February tends to be more seasonal. Even if the month proves to be as mild as January 2020, my goal is to spend at least twenty hours a week quilting. This should be doable.

In the Kitchen

Most of my canning activities naturally take place during harvest. But in January 2020, I twice made Econogal’s Granola and dry canned the jars. There is a lot of concern over dry canning. My plans are not to use the process to store long term, but to increase the time my granola will stay fresh. On both occasions, the lids sealed nicely.

If you read the post on the granola, you will note that only six cups of oatmeal are involved. Thus, the output is not great. Since my family loves granola, I think this method will work for me. Of course I live in a very dry climate, so mold on food is almost non-existent.

In the Library

The month of January 2020 featured mystery and mayhem in the books read. Entertainment galore. My non-fiction reading was almost non-existent. So I need to strive for more balance. But sometimes a temporary escape from the stresses of life is best.

We continue to read the Ivy Malone series which I just recently discovered. I like finding books that appeal to different personalities. Book series are also favorites because I feel a familiarity to the characters from page one. Writers of good characterization are enviable. Plotting is relatively easy when compared to the challenges of bringing an imaginary character to life. Much less imaginary life forms.

Which brings to mind Nora Roberts 2019 release Of Blood And Bone. I am waiting for my turn to check-out the last in the series. I highly recommend the books in this series.

January 2020 National and Worldwide Events

Hopefully the sense of foreboding prevalent the first month of 2020 will be swept away by an upbeat second month. This can be the case if the impeachment process is properly conducted. The United States of America is a republic. The citizens elect representatives to govern. Currently, I have faith that the individuals representing me will make the right decisions. If not, there is the ballot box.

On the global front, this corona virus does concern me. While I personally am at low risk, I am apprehensive about the spread for both people and economies. The emerging markets are a prime target in both categories. Trust again comes into play.

But, individuals can also calmly get prepared. For starters, try to have a week to ten days of groceries on hand. This may seem impossible for families that are struggling and live week to week and paycheck to paycheck. But it is doable. Next time there is a two for one sale at the grocery store, put the second on a storage shelf saved for just-in-case.

Second, viruses can attack anybody. While not a medical professional, I have raised a passel of kids. I know sick days are inevitable. However, those who are run down fare worse. So, get plenty of sleep, exercise moderately, and drink plenty of fluids.

Most importantly of all, practice habits of good hygiene. Wash your hands often. Keep the kitchen clean and the linens fresh. Self-monitor your health. If you are feeling ill or unwell, keep your distance from others until you feel better.

Mental Health Practices

Many on social media are fretting about events beyond our control. Anyone extremely distressed should consider seeking professional help. We need to remember January 2020 is but a moment in time. So, I urge all of you to find a way to unwind from the stresses. The individuals in this house found it helpful to read. If you need some recommendations, scroll through the selections In The Library. I for one am looking forward to February 2020.

Christmas 2019

Posted on December 24, 2019 by Econogal

Christmas 2019 is upon us. This holiday season, shortened in the United States by a late Thanksgiving, is almost over. The next eight days will be full of baking, feasting, and visiting with friends and family. A frenzy of activity before the quiet days of winter march on toward spring.

Last Christmas I was fortunate to have all my offspring around me. Only one will come home for Christmas Eve. Another will join us for Christmas Dinner. Although attendance on Christmas Day will be smaller than usual, we anticipate spending time with the newest and youngest member of the family.

Shy of seven months, without a doubt she will have no memories of her own. But, she will absorb the love of family. By good fortune, both sets of grandparents live in fairly close proximity. So both families will create an abundance of memories.

Holiday Traditions

I love traditions. This year I continued a long tradition started many generations ago in my mother’s family. A Christmas stocking was made for the newest member of the family. You can read about the project by clicking here. Other traditions revolve around the dinner itself.

My husband will make a corn casserole for dinner. The recipe was passed down to him by his father. We love it so much we make it about once a month during cooler weather. The holidays don’t seem complete without it.

I will make a cranberry-orange sauce. The freshly made sauce is one both our maternal grandmothers made. Also on my list are baked goods. The pecan pie is challenging for I have not mastered pie crusts. Truth be told I am tempted to cheat. I need to make one more run to the grocery store and I might, just might, buy a roll of pre-made pie crust.

Baking For Christmas 2019

However, dinner rolls are best when made from scratch. I will not be making my gluten free rolls, since the family member with allergies will be elsewhere. But if you need a recipe for Soft Gluten Free Dinner Rolls click here.

Instead I will use a recipe that will allow me to do most of the work today, keep overnight in the fridge and then pop in the oven tomorrow morning. Thus, fresh rolls without waking in the middle of the night! I will endeavor to take pictures so that I can later post. Bread Illustrated was reviewed a couple of summers ago and it is still one of my go to cookbooks. This make ahead recipe for dinner rolls was adapted from the honey-wheat dinner roll recipe found on page 133.

Christmas Tree

I did break with tradition in one area, the Christmas tree. Usually, I decorate an artificial tree with white lights. The ornaments are themed. Lots of angels, wise men, nativity scenes and even crosses. But this year is a departure from the norm.

For starters, we bought a real tree. Yes, falling needles and all. The pine smell is wonderful. And the watering has not been too much of a hassle.

I decided to use an array of light strings. So the white is accompanied by red and green. Some of the lights have covers. Peppermints, hot peppers and poinsettias along with Ohio Star quilt lights make the tree pop with color.

The ornaments differ as well. Truth be told, I am feeling very nostalgic this Christmas. Instead of the themed ornaments, I dug out family oriented decorations. A few date back to ones I made during summer vacations at my grandmother’s house. Others can be attributed to my kids. Masterpieces made at school, either Sunday or secular. Each are treasures and treasured. Perfect for my needs this Christmas.

Felicitations to All

Many readers of this blog are from overseas. Traditions vary from country to country as well as among the many different religions. If you are celebrating a holiday now or in the near future, take time to treasure both the present and the past. For my fellow Christians, I wish you a very, merry Christmas 2019.

Green Tomato Pickle Relish Recipe

Posted on October 22, 2019 by Econogal

Econogal’s Green Tomato Pickle Relish

Since I had an overabundance of green tomatoes at the end of this year’s growing season, I tried several new recipes. One that I am sharing today is for a Green Tomato Pickle Relish. I found the handwritten recipe in one of my recipe boxes and so have no idea of the origin. I tweaked it a bit as well.

This mostly sweet relish does have small super-hot peppers placed in the bottom of the jar along with a fat garlic clove. This can be modified to suit your preferences. The prep requires an overnight draining period so planning is essential.

My stock of cheesecloth was depleted so I substituted coffee filters to make the Bouquet garni of spice seeds. This trick is a great time saver. I used two coffee filters, filled with the spices and then twisted the top and secured with kitchen string.

Spices wrapped in coffee filters to make a bouquet garni — Shortcut to make a bouquet garni

The Prep

The recipe calls for finely chopped vegetables so I used a food processor instead of chopping by hand. While this cut down on the prep time, it still took about 45 minutes to chop 10 cups of green tomatoes, 2 cups of green peppers and 2 cups of onion. But the prep time the following morning was almost nil.

In the morning, drain the vegetables while bringing the liquid mixture to a boil. Add vegetables and return to the boiling point then quickly remove from heat. Place garlic glove and two small hot peppers in the bottom of each jar. Then you are ready to can and process.

2 hot peppers and a garlic glove at the bottom of a canning jar — Place peppers and garlic in bottom before adding green tomatoes.

Maybe a total of 45 minutes is needed on the second day. So the entire time of actual prep and cooking is an hour and a half divided by an overnight rest in between. Makes 7 pints.

Ingredients for Green Tomato Pickle Relish

About 5 lbs. Green Tomatoes finely chopped to make 10 cups chopped

5-6 Green Sweet Pepper finely chopped for 2 cups chopped

2 lbs Onions finely chopped for 2 cups chopped

½ cup canning salt

1 quart Cider Vinegar

2 Cups Sugar

2 Tbs. Mustard seed

1 tsp whole cloves

7 large garlic cloves

14 small hot red peppers

2 paper coffee filters

Instructions for Green Tomato Pickle Relish

Day One: Finely chop tomatoes, peppers and onions. Sprinkle with canning salt and let sit overnight.

Day Two: Drain vegetables. Make a bouquet garni by placing mustard seed and cloves in the center of doubled coffee filters. Twist shut and secure by tying string around the top. Combine vinegar and sugar in a non-reactive stock pot. Add bouquet garni and bring to a boil. Remove the bouquet garni then add vegetables and return to the boiling point. Immediately remove from heat and pour into hot, sterilized jars. Add lids and bands and then process in a water bath for ten minutes. Add appropriate time if you live at altitude.

This green tomato pickle relish is great served over hot dogs or bratwurst as well as alongside roasted meats. Enjoy!

Green tomatoes in a food processor — Finely chopping green tomatoes is easy using a food processor.

Overload of Green Tomatoes

Posted on October 17, 2019 by Econogal

Table full of produce harvested just before a killing frost — An abundance of green tomatoes

The big freeze last week left me with an overload of green tomatoes. Many of them are ripening while just sitting on the dining room table. But I need alternatives. So, I started searching through my recipe boxes. Family recipes are the best. Especially those handed down from generation to generation just like in the novel I reviewed, The Recipe Box.

At one time I used a recipe written down by a neighbor to make Green Tomato Jam. However, it used canned pineapple from the grocery store and lots of sugar. I also have a good green tomato relish recipe. Currently, it is at the top of the list for using up the tomatoes.

Online Recipes

While the green tomato relish makes a great presentation as a Christmas gift, I have a lot of tomatoes. So I started searching the Internet for recipes. One of my favorite recipe websites belongs to Deb Perelman. If you have yet to discover Smitten Kitchen take a look.

Another site I frequently visit is The Spruce Eats. I am very tempted to try the Green Tomato Cake recipe. Some days you just feel like having sweets. Actually, quite a few recipes from the posting 15 Fabulous Green Tomato Recipes are calling out to me.

Ripening Green Tomatoes

Quite a few of the tomatoes are turning red. We are enjoying the heirloom slicing tomatoes. In addition to processing a bunch of the green tomatoes today, I plan to dehydrate a batch of Romas that have ripened.

It is nearing the end of the canning season for me. Although my favorite Small-Batch Preserving recipe book boasts of year-round production, I hang up my processing hat shortly after the first freeze. To be honest, the cooler weather pulls me toward the quilting room instead of the kitchen. But, first I need to can the green tomatoes.

Swiss Chard with Raisins and Almonds

Posted on June 25, 2019 by Econogal

Swiss Chard with Raisins and Almonds Recipe

I love this recipe based on sautéed Swiss Chard. Beth shared the recipe with me last summer. She had adapted the recipe from The Gourmet Magazine. Now I am sharing my version which has been further tweaked. My almond tree is not producing nuts yet, and I have not learned to dehydrate grapes into raisins. But the onion, garlic and Swiss Chard are products of my garden.

Kitchen Items

You will need the following items from the kitchen to prepare the dish. Cutting board, sharp knife, measuring spoons, measuring cups, and a skillet with lid. I use a cast iron skillet. Optional tools are a garlic press and a hand held food chopper. If I am cooking alone, I utilize the last two items. However, my husband prefers cutting everything up with his chef’s knife.

Ingredients

4 to 5 large leaves of Swiss Chard, leaves finely sliced and stems chopped
1 small to medium onion, chopped
1-2 cloves garlic, minced
¼ cup slivered almonds
¼ cup raisins
2 TBS olive oil
2 TBS balsamic vinegar

Directions

Heat olive oil on medium until warm. Saute the minced garlic and chopped onion until the onion is translucent. Stir in the almonds. Then stir in the Swiss Chard. Cover with lid and reduce temperature as needed. Cook 4 to 5 minutes or until the chard is wilted. Stir in raisins. Finally stir in the balsamic vinegar.

I use a scant two tablespoons of the vinegar. This recipe serves two hungry people. I have omitted salt because I think the balsamic vinegar is the only needed flavoring for the fresh ingredients.

As you can see by the picture, the sautéed Swiss Chard with Raisins and Almonds yields about a cup per person. We enjoyed a summertime meal of a turkey sandwich with fresh lettuce from the garden. Later in the summer we will naturally add slices of tomato. Also from the garden were golden beets. The pickle was made from last summer’s cucumbers with a recipe from Small Batch Preserving. But the best part of the meal is the Swiss Chard with Raisins and Almonds!

Soft Gluten Free Dinner Rolls

Posted on April 20, 2019 by Econogal

Gluten Free Rolls

Although no one in my immediate family is gluten intolerant, a few of the extended family members have a problem digesting wheat. So at family gatherings such as Easter Brunch, I whip up a batch of Soft Gluten Free Dinner Rolls. Now the trick is to keep from eating them all before tomorrow. This recipe is that good!

The base flours for this recipe are white rice flour and almond flour. The hardest ingredient for me to find is xanthan gum. Thyme and basil, the herbs used, give the rolls an earthy flavor. To be honest I don’t know why these gluten-free dinner rolls are so soft. I am just glad they are. I have eaten a few gluten-free hockey pucks in my time. But this recipe always works.

There are a couple of key tips. First of all there are a lot of ingredients. Gather them up before you begin. Then put each aside after adding. Second, the poolish really expands so make sure you use a medium to large bowl for that prep step. Third, freshly grinding the thyme leaves into powder really adds to the taste.

White rice flour atop a liquid yeast mixture. — The poolish just after layering flour on top.

Spillover of poolish mixture — The bowl was not large enough to hold the mixture as yeast expanded. Use medium to large bowl.

Ingredients

2 TBS. dry active yeast
1 TBS. sugar
2 cups almond milk divided with each part warmed to 100-105 degrees
1 ½ cups white rice flour
1 cup almond flour
¾ cup corn starch
1TBS. xanthan gum
1 tsp. salt
1 TBS. baking powder
¼ cup chia seeds
¼ tsp. ground thyme
½ tsp. dried basil
2 large eggs
¼ cup butter melted
1 tsp. honey
1 tsp. apple cider vinegar

Poolish

A poolish is the secret of bakers. Basically, it gives the yeast time to percolate. In the case of the gluten-free dinner rolls, the poolish has a specific time period; 30 minutes to two hours. I usually wait between 1 ½ to 2 hours.

For this recipe, make the poolish by combining the yeast, sugar, and one cup of warmed almond milk. Then sprinkle the white rice flour evenly across the liquid. This should form a seal over the yeast base. Then let rest for 30 minutes up to 2 hours. There will be bubbles of the liquid yeast base breaking through the flour layer.

Yeast bubbled through flour — After 1 1/2 hours

Batter

When the poolish is ready, mix the remaining dry ingredients in the stand base of an electric mixer. Pour the poolish, the second cup of warm almond milk, eggs, melted butter, honey, and apple cider vinegar and mix at a very low-speed until the dry ingredients are incorporated. This should be about 30 seconds. Then scrape down the bowl and let stand for 10 minutes.

Turn mixer on high and mix for 3 minutes. The chia seeds should be evenly distributed, flour totally incorporated and the dough consistency will be similar to a quick bread, but not pourable.

Grease muffin pans and an individual 3 x 5 ½ loaf pan. Then using a small cookie scoop, make clover leaf-shaped rolls by placing three level scoops in each muffin slot. Scoop remaining batter in loaf pan. Then place pans in a warm place for 30-45 minutes.

Using cookie scoop to create rolls — Create clover leaf rolls by placing three small scoops into each muffin tin.

Rolls and bread fully risen — After 45 minutes to rise

Preheat oven to 375 degrees Fahrenheit. Bake the rolls for 18 minutes and the loaf pan for 22 minutes. Let cool on a wire rack. Enjoy.

Rolls cooling on a rack. — Cooling on a rack

March 2019 Wrap Up

Posted on March 31, 2019December 31, 2019 by Econogal

March 2019

The old saying is March comes in like a lion and leaves like a lamb. This year, the month is leaving like a lion cub. Yesterday, a skiff of snow on the ground greeted the dawn. But spring is in the air in the form of singing robins and tiny crocuses.

Kitchen Update

The refreshing of the kitchen is almost complete. New wall paper, a new chair rail and a back splash are complete. Only a change in curtains is lacking. But the material for the curtains has been purchased. Surely there will be a cold day or two in April allowing for completion of the curtains.

Tile Back splash being torn out — Tearing Out the Old

There will be a post dedicated to the new kitchen and breakfast room. The labor is intense but the result is great. Unlike the current trend to have one huge open space, I like the coziness of a kitchen and breakfast room nook.

Garden

There were a few days toward the end of March 2019 that resembled a lamb. I took advantage of these moderate temperatures to put up the deer fence and rabbit guard. I made a modification to the fence. I no longer need to move the recycled skirting. Instead I have a gate made from a stiff wire mesh.

The only downside is the height. At about five feet, a deer could jump it. But, I am hoping there is not enough distance for a running start. There is also the possibility that a raccoon could gain entrance. They are aggressive critters.

I think I planted too much garlic last winter. Plus we have had more moisture than usually, so little if any winter kill occurred. There is probably enough to take to a farmers market, but I have never been a vendor so I do not know what is involved.

Spring crops have been in the ground for almost a week. So I expect to see new shoots soon. Peas, radishes, beets, spinach, lettuce, Swiss chard and kale must have loved the thin blanket of snow. The newest tree to the yard, a North Star Cherry was planted just in time for the wonderful moisture.

I like to plant trees this time of year. April still has some freezing weather, but none of the triple digit weather that occasionally pops up in May. The young transplants have a tough time with hot weather. Dry wind added to high temperatures can be a death sentence before the plants have a chance to establish themselves.

Quilting

I am making steady progress with the hand quilting of the Love Quilt. For the most part I am quilting a quarter-inch from seams and along pattern details. But some of the fabric needs extra. So, using a chalk stamp, I have added rows of hearts. A king size quilt has been layered and is ready for the quilt stand.

Finally, I have designed a two-sided quilt. One side will have the Train Quilt pattern with a twist. The other centers on a panel. Taking cues from the many Trip Around the World Quilts I have made, squares will radiate from the panel to give a natural shading effect. I am quite excited to begin the piecing.

I hope your March 2019 has been as productive as mine! I am off to a baby shower, a great opportunity to continue my Lenten promise of connecting with others. Happy Spring!

Overwhelmed by Spring Projects

Posted on March 27, 2019 by Econogal

Spring is officially here by the calendar. The weather outside sometimes agrees. We have enjoyed some warm afternoons the last few days on the high plains. But this season is unpredictable and there are several chances for snow over the next ten days.

Perhaps the hardest part of spring is dividing the time up between indoor and outdoor projects. For example, the breakfast/kitchen revival I have been working on is almost complete. The new back splash will be grouted today and a pencil trim will be installed between the counter top and walls. Yet the pleasant spring weather is calling my name.

Garden Forays

So, I have squeezed in some work in the garden. The fence that I take down in the winter is back in place. While this adds to my labor, the temporary deer nets and recycled rabbit guards are no match for the harsh winter winds.

At some point a permanent fence will go in. But, I am still researching both what will be allowed by my small town and what I think is economically reasonable. Until then, the re-establishment of the garden fence will be on my spring project list.

The above work took most of a weekend, delaying the inside work. Additionally I have squeezed time to start a new asparagus bed. While the old one still produces, the trees now shade it quite a bit. So, I found a sunny location for a second planting. Asparagus are among my favorite vegetables and I hope to have a better harvest in a year or two.

Some of the Five Star lettuce went to seed last year and two plants emerged. Since I rotate crops, these were transplanted into the row for “leafs” as the row they were occupying will be earmarked for my root vegetables.

Quilts

In addition to the remodel and the garden projects, I am working on two quilt projects this spring. The Love Panel quilt is near completion. But I just sandwiched a king size Lover’s Knot Quilt. I will begin quilting it soon. (I hope!) Plus I still have another baby quilt to design. The goal is not to have too many unfinished quilt projects.

Spring Cleaning

Last but certainly not least on the list is a thorough spring cleaning of the house. The garage was done in early March. But I still have work to do in the basement. I confess, a lot of items make their way downstairs when I just don’t know what else to do. Many are items that I think will be useful someday when kids move into houses of their own. Some are items that I am overly sentimental about. Still others, like the back patio furniture need an indoor home for a few months.

But it is time to reclaim my basement. Two boxes of books are now ready to go to the local library book sale. The patio furniture will have to weather any spring snows. I did manage to toss enough items to fill two trash bags. (Really hard to do.) I have made some progress but still have more to do.

Physically Overwhelmed

All these spring projects are taxing. I certainly haven’t needed a trip to the gym for a workout. The wallpaper and new chair rail included lots of squat repetitions. The back splash tile put the shoulders to work. Hammering and more squats were involved with the fence. My body aches from head to toe.

Weight lifting occurs whenever I move the wet saw into place. Or rearrange boxes in the storage cabinets. The only thing lacking is cardio and I did sneak in a two-mile run last weekend.

Staying busy is easy when all your helpers have left the nest. Each spring the projects loom. Somehow everything is accomplished. But I yearn for my helpers, even though they all have busy lives elsewhere. Each learned the value of hard work through various spring and summer projects. Now they have their own projects to finish.

Pressure Canning- My Newest Skill

Posted on August 22, 2018 by Econogal

Long-time readers will remember one of my New Year’s Resolutions was to learn six new skills. Pressure canning is now on the list of acquired skills. I have canned, or in layman’s terms, put-up jams, jellies, and salsas for years. Last year I added pickles. Now that I have successfully learned how to use a pressure canner I expect to really expand my preserving.

Pressure Canning vs. Water Bath Canning

There is quite a bit of difference between the water bath canning I have done for years and pressure canning. For starters, water bath canning really does not need special equipment. Although I have a large water bath canner, for many years I just used my spaghetti pot and lined the bottom with a towel. However, a pressure canner is designed just for canning.

To be honest, I have had the canner for a few months. But it sat in its box. First in the basement, then for the last month at the top of the stairs. Its’ main job was intimidation. Yes, I was scared of this device.

For those of you that don’t can, a water bath canner is used with foods that are acidic in nature. Or have lots of vinegar in the recipe. As long as you achieve a good seal on the can, there is little to fear. On the other hand, low acid foods need pressure sealing in order to eliminate the danger of botulism. Therein lies the source of my fear. I worry that I will not use the pressure canner correctly. And there is no one I want to poison.

Abundant Garden

This year the garden is in overdrive, thanks to the new raised row garden. Therefore, I need to learn how to can. My green beans, eggplant, acorn squash and pumpkin all need preserving. I only have so much freezer space! So I decided to start with something simple-green beans.

I spent two days procrastinating by reading everything possible about processing green beans. Then after picking four pounds of green beans, I opened the pressure canner box. Reading the directions and assembling the canner delayed the moment by another hour. But finally I was ready to can.

Snapping four pounds of green beans takes a bit of time. It brought back memories of the women on my Dad’s side of the family snapping beans at what used to be the family cottage in the mountains of Eastern Pennsylvania. Not a bad thing when you are alone at the kitchen sink washing and preparing to can.

Moment of Truth

Finally, the time arrived to can. The green beans were ready, the canner was fully assembled. Then following the canner directions, I placed three quarts of water in the bottom of the canner. I added warm water. I have a quart size Pyrex measuring cup which I nuked in the microwave. The book suggested warming to no more than 180 degrees Fahrenheit. I didn’t measure, but it wasn’t boiling.

I had kept the canning jars hot by filling with boiling water while the beans were being processed. The beans were boiled for five minutes, partially cooking them. When I water bath can, the jars are in the canner until ready to fill. So this step was different.

After filling the jars with beans and leaving the proper head space of an inch, I placed the five pints in the canner. I lined the arrows on the lid and canner top, rotated clockwise and turned up the heat. Then I waited. And waited.

Steam needs to vent for ten minutes before the pressure regulator is placed atop the vent. Time passed fairly quickly as I was able to clean up the mess I made snapping the ends off the beans. But then time seemed to crawl once the pressure regulator was put in place. An automatic air vent/cover lock struggled to pop-up. Perhaps it was because of the first time use. Or maybe this is normal. Future canning’s will tell.

Pressure Time

Finally, the pressure gauge began to move up. My altitude dictates a pressure of 12 which is just above the standard. The trick to pressure canning is to keep the canner at the right pressure. If the canner falls below the pressure needed for your altitude it means resetting the clock. This I did not want to do. So I watched like an eagle. I did have to adjust the heat throughout the canning. But it was worth it in the end. No restart of the clock for me.

After the twenty minutes elapsed, the pressure canner was lifted off the heat and allowed to cool. Think of a car radiator, much the same concept. You don’t want to open either when hot. Once the canner cooled down, I lifted the lid and removed the five pints onto a kitchen towel. Longtime preservists will appreciate the thrill of hearing five metallic pings shortly thereafter.

The four pounds ending up filling five pints with enough left over that I froze the remainder in a quart size freezer bag. I am out of pint size jars. So is my small town!

Final Thoughts

I am so glad I learned this skill. The lovely pings indicate a good seal. I have a feeling this new pressure canner will get plenty of use this fall. Unlike a water bath can, I will need to stay in the kitchen paying close attention to the pressure. But I think the time spent will be worthwhile.

A major difference between the two types of canneries is how altitude is handled. In water bath canning, additional time is added to the process. However, in pressure canning all geographic locations use the same amount of time. It is the pressure which is changed.

Yes it is far easier to buy the cans at the grocery store. But I love to garden and I don’t want the produce to go to waste. I can control what goes into the food. Next time you read a label with lots of hard to pronounce ingredients, you might understand my point. Of course reading labels could be a whole separate blog post!

If you so desire I would love to hear about your successes. Feel free to share recipes too! I was so caught up in the process only a few pictures were taken. But there is always next time!

Green beans piled in front of a pressure canner — Ready to start

Cannery with pressure gauge on top — Intimidating Dial

5 jars of green beans alongside recipe books — Final Product

Learning New Skills

Posted on July 26, 2018 by Econogal

My New Year’s resolutions for this year included learning six new skills. At my age, learning anything new can be tough. Both the body and the mind tend to prefer the status quo. But the benefits are great. New skills stimulate the brain cells in a positive way.

The raised row garden has provided one outlet for learning. Just establishing the garden took research. This compilation of new knowledge definitely made the brain waves dance. Constructing the rows took a lot of labor too.

Furthermore, maintaining the garden has generated a few new skills as well. I learned how to make organic bug killer when battling the flea beetles. For the first time I used an inoculant on my peas. Now I am about to add pressure canning to my list of skills.

I have been canning and preserving for years. But I have only used the water bath method or frozen the produce. To be truthful, I find the idea of pressure canning downright scary.

Water Bath Canning

Jams, jellies, salsas and pickles tend to be quite acidic and thus lend themselves to processing through the water bath method. Some of the items have natural acidity. Others are put up using an acidic ingredient which helps make the recipe safe. Some of my lower acid fruits have lemon added and the pickles and salsas recipes tend to have vinegar added.

My favorite canning book Small-Batch Preserving focuses on water bath method recipes. This type of canning utilizing highly acidic ingredients reminds me of my Pennsylvania Dutch ancestors. I seldom worry about spoiled food put up in this fashion.

New Skills- Canning Low Acidic Foods

However, low acid foods and recipes intimidate me. I worry about food poisoning, specifically botulism. So I am about to learn a new skill. I bought a pressure canner. Plus I have researched several websites such as the Wells Can and the Ball and Kerr sites. I also consulted Better Homes and Gardens Complete Canning Guide. Since visiting their test garden I wrote about in Destination Des Moines, I feel very motivated and slightly less nervous.

My raised row garden is yielding multitudes of green beans. So that will be the first vegetable I put up. Check back on the blog when I post the July 2018 Wrap-Up to see and hear about the results!

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December 2020

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Leftover Turkey Recipe