Writtenwyrdd

This and that, part...I dunno. And a dog cookie recipe

I'm sliding by briefly to update you on my lack of blogging.   Color that excuses if you wish; it's pretty much the truth.

Anyhow, I have been spending far too much time playing games on Facebook and not writing when I have the laptop open; and I haven't been spending that much time at those activities.  what I have been doing, when I've been doing anything besides playing with silly 10-month-old puppies, is still digging in my yard.  I confess to being sick of it most of the time and only digging in a couple of times per week for several hours.  That's enough for anyone, I'd think.  But I still have to move the dirt I've already removed into the semblance of a flower bed against the bank, edge it with rocks in a semblance of a rock wall, and dig up the rest of the dirt in the yard and replace it with gravel.  Once I get that done, then there's the remainder of the pavering.  But I can live with it in gravel until next summer if I must.  Because next summer I have to get more gravel delivered and dig up the driveway side of the ho use to install drainage tile, so I'll do the other digging projects then...to include the rest of the stuff from this year.

What you can't do this year, postpone until the next year.  Works for me!  That, and my favorite motto: "Pay the man the money."  As in, have a pro do the work properly instead of me screwing up, as it'll be cheaper and far less frustrating in the long run!  (I wish I could have done that this year, actually; but I have been enjoying the labor in the yard, for the most part.  It's just getting a bit old, is all!)

On the puppy front, Luger and Chance are 10 months old now.  They are bouncy boys and full of naughtiness.  Luger is full of nervous energy and we have to practically force feed him to keep weight on him, and Chance, with his bad heart, is a bit sluggish and a bit (just a tiny bit) overweight even on less food than his brother.  As I see signs that his heart condition is segueing into the beginning stages of congestive heart failure (trembling, fatigue, hard pulse, tires easily and hard breathing) we are scheduled to see the doggie cardiologist in Portland (a 4 hour drive each way) in early September.  He'll likely end up on diuretics and who knows what-all else, but the scan will inform the doc as to what's going on.  The murmur is much improved, but the extra work the defect creates is nearly always going to eventually lead to congestive heart failure.  So, my boy will likely have a reduced life span, but that doesn't mean he won't live a long and fully functional life with some minor caretaking my his faithful human servants.  (I'm also giving him l-caratine and taurine, which work to promote healthy cardiac function and don't hurt, either.  And probiotics and papaya enzyme for both of them, as better digestion means better use of the extremely expensive kibble they eat.)

Luger has food sensitivities, and I'm still trying to find a kibble that works best for him.  I'm hoping the red meat EVO will do it.  Chicken, wheat, corn, gluten and soy are all out of his diet at the moment but he's got a worsening problem with the yeasty ears, so I haven't found the cause yet, I believe. 

Also, I came up with a really yummy wheat/corn/soy/gluten-free dog cookie recipe.  Even humans can like it.  See below. 

Sorta Hypoallergenic peanut butter molasses dog biscuits

2 Cups old fashioned/rolled oats milled to flour in your food processor
2 Cups buckwheat flour
2 Cups potato flakes (aka instant potatoes)
2 Cups peanut butter
1Cup molasses (or more, to taste)
5-6 eggs

Mix together all ingredients except for 2 of the eggs.  Mix thoroughly.  You should have a slightly sticky dough that you can roll into balls without having it so sticky it sticks to everything like contact cement.  If too wet, add more oats or buckwheat; if too dry, add remaining eggs, one at a time.  If still too dry, add more molasses or a bit of water.  Heat oven to 325.  Roll dough into small balls, about 3/4" across.  Press them into about 3/8" thick discs on the cookie sheet.  Bake at 325 for 8-9 minutes.  NOTE: These will not spread, so you can place them relatively close together. 

This recipe will make at least 8 dozen cookies.  Freeze excess.

 

Just checking in

I have to report that I've been busy, busy, busy...doing everything but writing.  I woke at 4 a.m. today, though, and as soon as I get prepped for work and stow last night's canning adventure in boxes in the basement, I plan to sit down and write for an hour or so.

Sips coffee.  Ah!  That's the ticket! 

I "lost" the kitten yesterday, which was pretty exciting.  She apparently snuck out on Madre yesterday afternoon.  As cats "disappear" all the time, Madre didn't think anything of Molly's absence until she was a no show for my return home from work.  That cat always shows up to see what's new when I get home from work.  That, and to get scritched.  And possibly bite me in the lovingest way possible, of course.  She wasn't in the house, either, because I was hands-and-knees looking in every cranny with the flashlight in hand. 

I figured that, with her personality, she would show up soon enough, likely before bed.  And when I was outside walking the Pug for his evening constitutional, she popped out of the woodline and was happily carted inside.  First thing she did was run up and poop in the cat box.  Obviously not a cat used to the great outdoors.

Ever since the extreme haul of cherries from the cherry tree, I've been all about the canning.  Last night, I put about ten pounds of cucumbers into a brine soak to make fermented pickles.  I sure hope that this works, as I've only ever done hot packed pickles before.  At the cost of $5 for all the cukes, it's not going to be a huge loss if they go south on me, though.  And I also canned the first batch of apple butter* and made 15 half pints of pickled beets.  Madre's making another batch of apple butter today, and I'll can that when it gets done.  The first batch was 1/3 of the apples and made 12 pints...so I estimate that the 40-50 pounds of windfall apples** are going to net us something in the area of 36-40 pints of apple butter!

In short, I won't be canning apple butter for a long time!

The elderberries are ripening rapidly, so I'll be making elderberry jelly or jam in a week or two.  I expect that i can get at least a flat of 12 half pints, if not more. 

Sips more coffee...  Ah, even better the second time!  Well, that's the TMI update for the week.  I'm off to get ready for work.  Maybe I'll get some writing in, too.  I sure want to!

*Apple butter: To make: Cut apples in quarters, remove cores, and boil apples down into mush.  Push pulp through food mill or strainer to remove peels, hard bits of the core and seeds. To the simmering pulp add molasses, ground clove, a touch of cinnamon and/or allspice to taste.  

**Windfall apples are the ones that fall off the tree to the ground. With their bruises and ugliness in general, they are perfect to make into apple sauce or apple butter.  So long as they aren't actually rotted, you can use the flesh of bruised apples and it just brings out more apple flavor. And you can use just part of a mostly good apple in this manner, eliminating a lot of wasted fruit.

Lime Cheesecake recipe

After I saw a can of key lime pie filling a week ago, I had the urge to make a key lime cheesecake.  I have made carob cheesecakes that turned out great (I like the taste of carob, thanks, it's rather like old style frozen yogurt in flavor) so I thought I'd turn to my trusty cookbook collection for inspiration.  (That and I queried Tyhitia Green, aka Demonhunter, because she's awesome with the cheesecake.)  Tyhitia recommended I layer the filling on the bottom, so I decided to do that.  I also swirled some filling on the top, and that I do NOT recommend.  It did mess up the cheesecake texture like Tyhitia told me it would.

I thought I'd had Pie:Fail! when I pulled the thing out of the oven, because it was a bit too jiggly.  But after it dropped to room temp it was looking more promising.  But when it was about the same four hours later at bed time, I was thinking the thing was a disaster. 

Come morning, however, it had set up and taste testing revealed a mildly lime flavored and creamy cheesecake.  I'll add flour to make it more cake like next time.

If you try it, let me know what you think!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This is modified from a recipe in "500 Low-Carb Recipes," specifically the "Cheesecake to go with Fruit" on page 438. And you can either use a standard graham crust, or use the one I'll list below, which is delicious and high protein. Modified from the same book's almond variation of the "Hazelnut Crust" recipe on page 438.

Deb's Almond crust:
1-1/2 C almond meal (you can render the meal from nuts in your food processor)
5 tbsp butter, melted
1/3 C vanilla-flavored whey protein powder (do not substitute with any other type like soy or egg based)
Optional: substitute 1/4C of the nut meal with 1/4C coconut powder

Spray pan with nonstick cooking spray (or line with parchment). Grind the nuts in food processor until a medium-fine texture. Add additional ingredients and pulse to continue. (You can also just use a fork and a bowl.) Press the mixture firmly into the pan. Don't try to push the crust too high up the sides, but if using a springform pan, be sure to cover the seam and press the crust firmly into place there. Bake crust in preheated 350 oven, on bottom rack, for 12 to 15 minutes or until lightly browned and slightly pulling away from the sides of the pan. Let crust cool while you are making the filling.

Deb's Lime Cheesecake
Juice from one large lime, including pulp (if you have key lime juice, use the equivalent for a lime per the label)
Zest from one large lime
2 packages Neufchatel or low fat cream cheese
1/2 C fat free sour cream
2 large eggs
1/4 C Splenda
1/4 C vanilla-flavored whey protein powder (do not substitute with other varieties of this)
1 tsp vanilla extract
jar lime curd or can of key lime pie filling
2 tbsp flour??? (see note below)
Green food coloring
Pre-baked pie crust

NOTE: This is a very creamy textured cheesecake that takes a long time to set after baking, so bake it at least one day before you wish to serve it. I would recommend the addition of flour to give it a more cakey texture if you prefer that. I haven't yet experimented with that element, but I've seen recipes instruct to add anything from 1 tbsp flour to 1/4 cup. I believe 2 tbsp is about right.

Bring cream cheese to room temperature. Preheat oven to 375. Spread a 1/4" layer of lime curd or key lime pie filling in the bottom of the crust. Put cheese, sour cream, eggs, protein powder, Splenda, lime zest, lime juice and vanilla extract into blender. (You may add one or two drops of green food coloring if desired.) Blend until very smooth. Pour into the pre-baked crust. Place the cake on the top rack of the oven (placed fairly low), and place a flat pan of water on the bottom rack to help prevent the cake from cracking. Bake for 30 to 40 minutes (but take the cake out if it starts to brown). Let cake cool to room temperature and then place it in the refrigerator, covered with something porous such as a dishcloth-- Don't let the cloth touch the cake surface!-- until set. (About 12 hours, I believe.)

As this was a big hit at our Unitarian Universalist Mardi Gras/Valentines day fundraiser (it sold out fast and several people wanted the recipe) I thought I'd share.

The story:
I ate some soup at a little place on the bayou in Louisiana, and I thought it was remarkably like New England corn chowder but with stuff added. When I got home, I made it. Here's the recipe. It tastes exactly like what we had that day.

Ingredients:
3 uncooked slices of bacon
2 qts half and half (fat free is fine) (You can add more cream or milk if desired)
2 cups frozen corn
1/2 a green bell pepper, diced.
Large sweet onion, diced
1 stick of butter
Cajun seasoning (I use Tony Chachere's) about 2 tbsp
Carribbean jerk seasoning (Shillings) about 1 tbsp
One pound cooked, shelled shrimp, thawed. (Small is best.)
2-3 pounds yukon gold potatoes, peeled and diced.
3 large cloves garlic (or diced garlic in a jar, 2 tbsp.)
salt and pepper, about a tsp each
2-3 tablespoons flour
about 2 cups water.

Directions:
In a heavy-bottomed pan, melt butter on low. Add onions, cook on low until onions are transparent/ clear. While onions cook, in a separate pan fry the bacon, remove from pan. Add flour to bacon grease, stir until blended smooth and continue stirring on medium heat until roux becomes brown and all bacon remnants are picked up from the pan. When the onions are cooked, add roux, potatoes, and enough water to just cover the potatoes. (Bacon can be chopped fine and added as well.) Simmer about 45 minutes or until potatoes are done. Turn heat to low, add half and half or cream. (As much as half of the cream/half and half can be milk.) Simmer, stirring frequently to avoid the milk scorching on the bottom of the pan. After about half an hour, add bell pepper, corn, garlic, seasonings to taste. Simmer one to two hours. (NOTE: This recipe is flexible. I don't measure that accurately and I season to taste. You should, too.)

Holiday treats

Reposting my favorite holiday recipes.  I altered the first one from the original.

Gingersnaps (from Green Mountain Trading Post circa 1985)
3/4 C shortening (I use butter flavored Crisco)
1C brown sugar
1/4 C molasses
1 egg
2-1/4 C flour
2 tsp baking soda
2 tsp ginger
1 rounded tsp cloves, ground
1 tsp cinnamon
1/2 tsp salt

Mix shortening, brown sugar, egg and molasses until fluffy.  Sift dry ingredients together; stir into molasses mixture.  Form dough into 1-inch balls.  (I weigh then into 3/4 ounce balls for consistency.)  Roll into sugar, place on pan, flatten slightly.  Bake approx. 10 minutes in 375 degree oven.  Makes 4 dozen.

Gingerbread Men (Domino Sugar recepie from circa 2003)
3/4 C brown sugar
1/2 C butter or margerine, softened
2 eggs
1/4 C molasses
3-1/4 C flour
1 tbsp ginger
1-1/2 tsp baking soda
1/2 tsp each allspice, cinnamon, nutmeg & salt

Sugar icing:
3/4 C plus 1 tbsp confectioner's sugar
1 tbsp milk
food coloring (optional)

Grease cookie sheets (I use spray on olive oil).  Beat sugar and butter in large bowl until light and fluffy.  Add eggs and molasses.  Stir together remaining ingredients in medium bowl.  Gradually add to sugar mix until well blended.  Refrigerate dough 30 mins. to an hour or until easy to handle (not sticky).  Preheat oven to 350.  On well-floured surface, roll out half of dough at a time to 1/8 inch thickness.  (I roll to 1/4" using dowels as rolling guides.  You can also buy guides that slip onto the rolling pin like rubber bands.)  Cut into desired shapes.  Bake 8-10 minutes.  Cool on rack.  Decorate with sugar icing as desired.  Makes about 24 5-inch cookies.

As a side note, I am thinking of trying the gingerbread men with the gingersnap spices.  Or just add a 1/2 tsp of ground clove to the mix and maybe another tsp of ginger.  It's not quite snappy enough for me. 

5 MINUTE CHOCOLATE MUG CAKE

I haven't tried this, but it sounds good.  (From an email a friend sent me.)

5 MINUTE CHOCOLATE MUG CAKE- for one 
4 tablespoons flour 
4 tablespoons sugar 
2 tablespoons cocoa 
1 egg 
3 tablespoons milk 
3 tablespoons oil 
3 tablespoons chocolate chips (optional) 
A small splash of vanilla extract 
1 large coffee mug 

Add dry ingredients to mug, and mix well.  Add the egg and mix thoroughly.

Pour in the milk and oil and mix well. dd the chocolate chips (if using) and vanilla extract, and mix again. 
Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to feel slightly more virtuous).

And why is this the most dangerous cake recipe in the world? 
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night! 

 

 

Red Velvet Cake

I got this one off the internet a few years ago.  I don't know the provenance.  It was either recipe dot com ask dot com or about dot com.

Red Velvet Cake

1/2 C shortening

1-1/2 Cups sugar

2 eggs

2 tbsp cocoa

1-1/2 oz red food coloring

1 tsp salt

2-1/2 cups flour

1 tsp vanilla

1 cup buttermilk

1 tsp baking soda

1 tbsp vinegar

 

Cream shortening; beat in sugar gradually.  Add eggs, one at a time; beat well after each addition.  Add vanilla.  Make paste of cocoa and food coloring; add to creamed mix.  Add salt to flour.  Add flour  mix to creamed mix, alternating with buttermilk, beating well after each addition.  Sprinkle soda over vinegar; pour vinegar mix over batter and fold in.  Stir until thoroughly mixed.  Bake in 3 8-inch pans or 2 9-inch pans for 30 minutes at 350.  Frost with a pure white frosting, 7 minute is best.  Bear in mind that buttercream does not go well with this cake. 

Gingersnaps!

I made gingersnaps yesterday.  This was instead of the groovy gingerbread cookies I said I was going to make. Below are the recepies for both.  Calories, mmmm!

Gingersnaps (from Green Mountain Trading Post circa 1985)
3/4 C shortening
1C brown sugar
1/4 C molasses
1 egg
2-1/4 C flour
2 tsp baking soda
2 tsp ginger
1/2 tsp cloves, ground
1 tsp cinnamon
1/2 tsp salt

Mix shortening, brown sugar, egg and molasses until fluffy.  Sift dry ingredients together; stir into molasses mixture.  Form dough into 1-inch balls.  Roll into sugar, place on pan, flatten slightly.  Bake approx. 10 minutes in 375 degree oven.  Makes 4 dozen.

Gingerbread Men (Domino Sugar recepie from circa 2003)
3/4 C brown sugar
1/2 C butter or margerine, softened
2 eggs
1/4 C molasses
3-1/4 C flour
1 tbsp ginger
1-1/2 tsp baking soda
1/2 tsp each allspice, cinnamon, nutmeg & salt

Sugar icing:
3/4 C plus 1 tbsp confectioner's sugar
1 tbsp milk
food coloring (optional)

Grease cookie sheets (I use spray on olive oil).  Beat sugar and butter in large bowl until light and fluffy.  Add eggs and molasses.  Stir together remaining ingredients in medium bowl.  Gradually add to sugar mix until well blended.  Refrigerate dough 30 mins. to an hour or until easy to handle (not sticky).  Preheat oven to 350.  On well-floured surface, roll out half of dough at a time to 1/8 inch thickness.  (I roll to 1/4" using dowels as rolling guides.  You can also buy guides that slip onto the rolling pin like rubber bands.)  Cut into desired shapes.  Bake 8-10 minutes.  Cool on rack.  Decorate with sugar icing as desired.  Makes about 24 5-inch cookies.

As a side note, I am thinking of trying the gingerbread men with the gingersnap spices.  Or just add a 1/2 tsp of ground clove to the mix and maybe another tsp of ginger.  It's not quite snappy enough for me. 

Tanning the Turkey

Ooookay.  Gonna have to try this one.  Directions, while self-evident, are also here at the original post.  Thanks to Get Sheila's blog for the tip.

By the way, if anyone tried that shrimp and corn soup, let me know how it turned out. 

It's the time of year for soups and stews to warm your innards, so I'm reposting this great soup recipe which was inspired by my trip to New Orleans this last Spring.  Easy and tasty.

Cajun Corn & Shrimp Soup

1lb. cooked, peeled shrimp. (Large is best)
2C corn (frozen, canned or fresh off the cob)
3 lg. cloves garlic, minced
1/2 green bell pepper, chopped
1 tbsp cajun seasoning (or to taste) [I use Tony Chachere's]
1/2 tsp salt
1/2 tsp pepper
3 medium yukon gold potatoes, cubed
2-3 tbsp flour
1/4 C extra virgin olive oil
1/4 C butter
1 lg. sweet onion, chopped (vidalia, walla walla sweet, etc.)
2C heavy whipping cream (or you can use 1/2 and 1/2, just not the fat free kind)
cold water(approximately 2 cups)

Melt butter in heavy-bottomed pan, add onion, cook until clear. In separate pan, make roux by adding oil to flour in the pan and stirring until well browned. Add 1/4 tsp cajun seasoning to roux, then add roux to the cooked onions. Add potatoes to the onion and roux mix, then add just enough water to cover the potatoes. Simmer about 45 minutes, stirring occasionally, until the potatoes are soft. Add cream, corn, bell pepper, salt, pepper. Simmer 1/2 hour then add the cajun spice to taste, shrimp, and garlic. Simmer an additional 1/2 hour until the shrimp are cooked and soup is at the desired consistency. (Additional water may be added, if needed.)

Side note: According to the creole woman with whom I chatted about cooking, there is what they call the "Holy Trinity" of cooking in Louisiana: Garlic, onion, and bell pepper. Pretty much nothing seems to be cooked without it.