Time and money. The two things everyone wishes they had more of this time of year. The lack of time and money causes stress, which can manifest it's self as impatience, indifference, and general Scrooge-like behavior. I am not immune to this phenomenon either. I was driving with my mother yesterday verbally listing all the things which I have not yet accomplished. "I haven't sent out a single Christmas card, wrapped a single present, cleaned the guest rooms, or even finished my shopping!" Whoa is me. Then last night as I was preparing to write Christmas cards (with Christmas music playing on the stereo) I looked over at the tree and thought how beautiful it was. I realized that I needed to slow down and enjoy the moment. I love Christmas. it is my very favorite celebration. I don't want to stress out and miss the loveliness of the season. So I thought about it and put things in their proper perspective. I don't have to meticulously wrap every single present. Some things can get thrown into a gift bag with tissue paper on top. If I can't afford to give everyone all the things I would like to, there is always next year, birthdays, or anniversaries. If I don't have time to make five different kinds of cookies for the cookie jars, two or three will do just as well. Tonight I am going to relax with some hot tea, cozy up to my husband and settle in to watch It's a Wonderful Life. Because it is.
Just a note about the pictures with this post. These are pictures of our Christmas tree. I am still learning about photographing Christmas trees, so these are not some of my best shots. They are not meant for wallpaper. I just wanted to share these with you. I have also included some pictures of our fireplace mantel. Have the merriest of Christmases!
Wednesday, December 16, 2009
Thursday, December 3, 2009
Christmas Tree O Christmas Tree
There are two types of people in this world: those who put up real Christmas trees and those who put up artificial Christmas trees. I am the type of person who puts up a real Christmas tree. Growing up we always had a real Christmas tree. However, I think that even if I didn't grow up with real Christmas trees that I would still be putting up a real tree every year. The allure of a fresh, vibrant evergreen festooned with Christmas bobbles is hard to resist. Not so with a fake tree. They have no heart, no song. A fake tree never stood beneath the stars, never sheltered birds from a storm, and never danced in the wind. There is no comparison between pulling plastic sticks out of a box and bringing a fragrant, lush tree in the front door. I love Christmas trees. They smell heavenly of sap and wild things and they bring a dramatic note of festivity to a home.
When I tell people how I feel about the real-verses-fake issue, the pro-fakes always note how messy a real tree is. They say that it drops needles all over the place. Yes it does, but that's okay. Life is messy sometimes. The second point made by pro-fakes is that by purchasing a a real tree that I am committing a major environmental sin. They think that by "killing" a tree my carbon footprint gets 2 sizes bigger. The truth is that purchasing a real Christmas tree is actually better for the environment than using a fake one. Christmas trees are a renewable resource. When a tree is cut down on a tree farm, another one is planted to replace it. Also, they don't require as much energy to manufacture, and they are biodegradable. I know that buying a tree every year is more expensive, but to me it is so worth it.
This weekend Ryan and I are going to go cut down our tree. We go to a local place that has many acres and scour the entire lot trying to find just the right one. It's always freezing, but it's so much fun! When we get home we'll spend the day trimming the tree, eating pumpkin pie and drinking hot chocolate. What could be better?
Tuesday, November 17, 2009
Sweet Potato or Yam?
Is it a sweet potato or a yam? It can be a confusing question. Many times these terms are used interchangeably. However they are the roots of different plants. Here's a summary of the differences and why we get them confused.
Yam is the common name for some species in the genus Dioscorea, a family of perennial herbaceous vines which are grown in Africa, Asia, Latin America, and the Pacific Islands. These plants produce starchy tubers that can be cooked and eaten, much as a sweet potato can. Yams can grow several feet long and weigh over 100 lbs. Because they are so big, they are often cut up and sold in chunks. They have a rough skin which can be brown or pink in color. The flesh of the yam ranges in color from white or yellow to purple or pink.
Sweet potatoes belong to the Convolvulaceae family. There are over a thousand species belonging to this family and only one, batatas, is a crop plant which we eat. These plants are native to the tropical regions of South America where they were domesticated 5000 years ago. These plants are herbaceous, perennial vines with heart-shaped leaves. In the U.S. North Carolina is the leading state in sweet potato production.
As you can see sweet potatoes and yams are completely different. So why are the two names synonymous for U.S. shoppers? Well, here is what happened. In the U.S. firmer varieties of sweet potatoes were grown before the softer varieties. In the 1930's when farmers started producing the softer sweet potatoes, they needed to differentiate between the two. African slaves had already been calling the soft sweet potatoes "yams" because they resembled the yams they were used to eating in Africa. Thus, soft sweet potatoes were referred to as yams to distinguish them from the firm varieties. Yams are available in the U.S. at international markets and stores servicing Caribbean and Asian communities, however most the time when U.S. consumers purchase "yams" they are buying sweet potatoes.
Regardless of what you call them, they are delectable. Sweet potatoes are a highly nutritious, versatile vegetable. You can use them to make sweet confections like sweet potato pie, and candied sweet potatoes, or you can create savory dishes such as sweet potato and lintel soup, mashed sweet potatoes, or sweet potato chips. I would like to share one of my favorite sweet potato recipes. This recipe is easy, different, and everyone seems to like it.
Sweet Potatoes De Provence
Cut up two sweet potatoes into small chunks and place in a large bowl. Pour about three or four tablespoons of olive oil over the sweet potato pieces. Then, sprinkle about two or three tablespoons of herbs de Provence and salt and pepper (to taste) over the potatoes. Pour onto a cookie sheet lined with parchment paper and bake at 450 degrees until soft and browned on the edges, about thirty five minutes.
Yam is the common name for some species in the genus Dioscorea, a family of perennial herbaceous vines which are grown in Africa, Asia, Latin America, and the Pacific Islands. These plants produce starchy tubers that can be cooked and eaten, much as a sweet potato can. Yams can grow several feet long and weigh over 100 lbs. Because they are so big, they are often cut up and sold in chunks. They have a rough skin which can be brown or pink in color. The flesh of the yam ranges in color from white or yellow to purple or pink.
Sweet potatoes belong to the Convolvulaceae family. There are over a thousand species belonging to this family and only one, batatas, is a crop plant which we eat. These plants are native to the tropical regions of South America where they were domesticated 5000 years ago. These plants are herbaceous, perennial vines with heart-shaped leaves. In the U.S. North Carolina is the leading state in sweet potato production.
As you can see sweet potatoes and yams are completely different. So why are the two names synonymous for U.S. shoppers? Well, here is what happened. In the U.S. firmer varieties of sweet potatoes were grown before the softer varieties. In the 1930's when farmers started producing the softer sweet potatoes, they needed to differentiate between the two. African slaves had already been calling the soft sweet potatoes "yams" because they resembled the yams they were used to eating in Africa. Thus, soft sweet potatoes were referred to as yams to distinguish them from the firm varieties. Yams are available in the U.S. at international markets and stores servicing Caribbean and Asian communities, however most the time when U.S. consumers purchase "yams" they are buying sweet potatoes.
Regardless of what you call them, they are delectable. Sweet potatoes are a highly nutritious, versatile vegetable. You can use them to make sweet confections like sweet potato pie, and candied sweet potatoes, or you can create savory dishes such as sweet potato and lintel soup, mashed sweet potatoes, or sweet potato chips. I would like to share one of my favorite sweet potato recipes. This recipe is easy, different, and everyone seems to like it.
Sweet Potatoes De Provence
Cut up two sweet potatoes into small chunks and place in a large bowl. Pour about three or four tablespoons of olive oil over the sweet potato pieces. Then, sprinkle about two or three tablespoons of herbs de Provence and salt and pepper (to taste) over the potatoes. Pour onto a cookie sheet lined with parchment paper and bake at 450 degrees until soft and browned on the edges, about thirty five minutes.
Friday, November 6, 2009
A True Feast
Thanksgiving is one of my favorite holidays. It's not just the scent of bay leaves simmering in chicken broth, the rich velvety pumpkin pie with whipped heavy cream, or the gathering of friends and family. It's the decadence of the day. At Thanksgiving people go all out. There is no holding back. Potatoes three different ways? Yes! A turkey and a ham? Sure! Four desserts? Of course. Thanksgiving is a time to break out Great Grandmother's gravy boat, launder your linen napkins, and polish the flatware. People will journey great distances to congregate on this feast day. Plates will be filled, thanks will be given, and wine will flow.
I also like Thanksgiving because I enjoy cooking, and no other holiday allows you to showcase your culinary prowess like this greatest of feast days. I usually start cooking about three days in advance. One year I decided that I wanted to have caramelized onions as a side dish. I peeled and sliced nine pounds of onions. Yes, this was a painful endeavor. By the time I was done I couldn't even begin cooking them. I couldn't keep my eyes open! So now, if I want to have caramelized onions, I slice a little at a time and store them in plastic bags until I have enough. Then I cook them all together. You can also make cranberry sauce, prep vegetables, and make pies a couple days in advance. I'd love to hear what tips and tricks you have to help with crunch time in the kitchen on Thanksgiving. Just click on comments to share. Happy cooking!
I also like Thanksgiving because I enjoy cooking, and no other holiday allows you to showcase your culinary prowess like this greatest of feast days. I usually start cooking about three days in advance. One year I decided that I wanted to have caramelized onions as a side dish. I peeled and sliced nine pounds of onions. Yes, this was a painful endeavor. By the time I was done I couldn't even begin cooking them. I couldn't keep my eyes open! So now, if I want to have caramelized onions, I slice a little at a time and store them in plastic bags until I have enough. Then I cook them all together. You can also make cranberry sauce, prep vegetables, and make pies a couple days in advance. I'd love to hear what tips and tricks you have to help with crunch time in the kitchen on Thanksgiving. Just click on comments to share. Happy cooking!
Saturday, October 31, 2009
Potato Imposters
I believe that dehydrated potato flakes should be present only in emergency food supplies and possibly at the International Space Station. They should not be put on your dinner table, or served in restaurants, or the school cafeteria. This convenience "food" is marketed as instant mashed potatoes. I'll just refer to them as flakes for short. I have heard the argument from friends and family, while I am railing against flakes, that they are just as good and so much more convenient than real mashed potatoes. This is a myth.
Firstly, I do not believe that they are more convenient. Yes, I know that washing, peeling, boiling, draining, and mashing potatoes is a lot of work. However, I have developed a method of ensuring a supply of real, homemade mashed potatoes to go with our meals. Simply make a large batch of mashed potatoes, like a five or ten pound bag. Then freeze into portions to serve as a side when you need them. This is the only way I make mashed potatoes. They freeze well and are easy to thaw out. I just take them right from the freezer and place in a pot on the stove at medium to low heat. Stir every couple minutes. Even if they dry out, just stir in a bit of milk to rehydrate. Of course, you can also let them thaw out in the fridge over night and use the microwave to heat them up. Just think, for the initial investment of a couple hours in the kitchen you can serve real, creamy, savory mashed potatoes with your steak, fried chicken, and meatloaf.
As for the claim that flakes are "just as good" as real mashed potatoes - no, they are not. If you think that then you have been eating flakes for too long. And no, it doesn't matter what you add to them. You can try to doctor them up with cream, garlic, shredded cheese, or herbs. This does not work. Flakes just do not have that earthy, robust flavor that you get from potatoes that are freshly cooked and mashed with butter, cream, salt and freshly ground pepper. If you prepare a ten pound bag of potatoes you'll have enough mashed potatoes for 4 or 8 meals, depending on your family size. Trust me. It is so worth it!
Firstly, I do not believe that they are more convenient. Yes, I know that washing, peeling, boiling, draining, and mashing potatoes is a lot of work. However, I have developed a method of ensuring a supply of real, homemade mashed potatoes to go with our meals. Simply make a large batch of mashed potatoes, like a five or ten pound bag. Then freeze into portions to serve as a side when you need them. This is the only way I make mashed potatoes. They freeze well and are easy to thaw out. I just take them right from the freezer and place in a pot on the stove at medium to low heat. Stir every couple minutes. Even if they dry out, just stir in a bit of milk to rehydrate. Of course, you can also let them thaw out in the fridge over night and use the microwave to heat them up. Just think, for the initial investment of a couple hours in the kitchen you can serve real, creamy, savory mashed potatoes with your steak, fried chicken, and meatloaf.
As for the claim that flakes are "just as good" as real mashed potatoes - no, they are not. If you think that then you have been eating flakes for too long. And no, it doesn't matter what you add to them. You can try to doctor them up with cream, garlic, shredded cheese, or herbs. This does not work. Flakes just do not have that earthy, robust flavor that you get from potatoes that are freshly cooked and mashed with butter, cream, salt and freshly ground pepper. If you prepare a ten pound bag of potatoes you'll have enough mashed potatoes for 4 or 8 meals, depending on your family size. Trust me. It is so worth it!
Sunday, October 25, 2009
Jack o' Lantern
It's All Hallows' eve, the sun has just fallen behind the trees. The breeze is chilled. Leaves are gently rustling down the avenue. You've got your pillow case, plastic pumpkin, or bag in hand, and so your quest for delectable confections begins. As you're walking from house to house your eye is drawn to the eerie flicker of candle light coming from ghastly orbs sitting on front porches, stairs, and walkways. Ah, the Jack O' Lantern, that spectral glowing emblem of Halloween. From the time you cut the first circle in the top, to placing your creation in front of your house for others to view, we love our Jack O' Lanterns.
The Jack O' Lantern's orgins lie in old Ireland and Brittan, where they have a long tradition of carving vegetables such as beets, turnips, and potatoes for lanterns. The Jack O' Lantern is named after the phenomenon of strange light flickering over peat bogs, called ignis fatuus or jack-o'-lantern. The following is an excerpt from Wikipedia about the legend of the Jack o' Lantern :
When immigrants from Ireland and Brittan came to this country they found that pumpkins, which are native to North America, make perfect lanterns. Happy carving.
The Jack O' Lantern's orgins lie in old Ireland and Brittan, where they have a long tradition of carving vegetables such as beets, turnips, and potatoes for lanterns. The Jack O' Lantern is named after the phenomenon of strange light flickering over peat bogs, called ignis fatuus or jack-o'-lantern. The following is an excerpt from Wikipedia about the legend of the Jack o' Lantern :
[One] version of the myth says that Jack was getting chased by some villagers from whom he had stolen, when he met the Devil, who claimed it was time for him to die. However, the thief stalled his death by tempting the Devil with a chance to bedevil the church-going villagers chasing him. Jack told the Devil to turn into a coin with which he would pay for the stolen goods (the Devil could take on any shape he wanted); later, when the coin/Devil disappeared, the Christian villagers would fight over who had stolen it. The Devil agreed to this plan. He turned himself into a silver coin and jumped into Jack's wallet, only to find himself next to a cross Jack had also picked up in the village. Jack had closed the wallet tight, and the cross stripped the Devil of his powers; and so he was trapped. In both myths, Jack only lets the Devil go when he agrees never to take his soul. After a while the thief died, as all living things do. Of course, his life had been too sinful for Jack to go to heaven; however, the Devil had promised not to take his soul, and so he was barred from hell as well. Jack now had nowhere to go. He asked how he would see where to go, as he had no light, and the Devil mockingly tossed him an ember that would never burn out from the flames of hell. Jack carved out one of his turnips (which was his favourite food), put the ember inside it, and began endlessly wandering the Earth for a resting place. He became known as "Jack of the Lantern", or Jack-o'-Lantern.
When immigrants from Ireland and Brittan came to this country they found that pumpkins, which are native to North America, make perfect lanterns. Happy carving.
Saturday, October 17, 2009
The First Frost Dance
Every gardener has done the First Frost Dance at one time or another. Here is how the steps usually go.
Sometime in October or November (maybe September or December for very Northern or Southern gardeners) you wake up in the morning and sit down with your cup of tea or coffee. You're checking your email and the weather online, or are in front of the TV with the news or weather channel on when suddenly you say, "What!? There's going to be a freeze tonight? How is this possible? Isn't it too early?" Then the shock wears off and you realize that this happens every year around this time. You just haven't paid close enough attention to the weather or you haven't wanted to contemplate the end of the growing season. You start thinking of all the beautiful summer blooms that will perish tonight in the cold darkness. You're picturing decimated mounds of pink inpatients, shriveled brown morning glories, the branches of your tomato plants denuded of foliage. "Oh the poor okra, and my peppers, they are doing so well." After the shock, after the denial, and after your visions of destruction clear, you start making list in your head of what must be done. Something like this: Dig up the Dahlias, harvest the rest of the herbs, pick all the tomatoes, the peppers, bring in the aloe, bring in the big pots of your miniature citrus and tender annuals that you're going to try to keep a little longer, ones that you'll put back out after the danger passes. You then proceed to dash around like a mad woman or a mad man, barking out orders to your spouse or children. Things are rearranged. Spaces are cleared. Okay, is everything done? Better do one more walk through just to be sure. You find yourself alone out in the yard or garden. The sun has descended behind the trees. It's getting cold. You walk slowly with a small sadness in your heart. Eventually you say a silent goodnight to this season's green. Sleep well. See you next year.
Last step: try to find your green-tomato pickle recipe.
Sometime in October or November (maybe September or December for very Northern or Southern gardeners) you wake up in the morning and sit down with your cup of tea or coffee. You're checking your email and the weather online, or are in front of the TV with the news or weather channel on when suddenly you say, "What!? There's going to be a freeze tonight? How is this possible? Isn't it too early?" Then the shock wears off and you realize that this happens every year around this time. You just haven't paid close enough attention to the weather or you haven't wanted to contemplate the end of the growing season. You start thinking of all the beautiful summer blooms that will perish tonight in the cold darkness. You're picturing decimated mounds of pink inpatients, shriveled brown morning glories, the branches of your tomato plants denuded of foliage. "Oh the poor okra, and my peppers, they are doing so well." After the shock, after the denial, and after your visions of destruction clear, you start making list in your head of what must be done. Something like this: Dig up the Dahlias, harvest the rest of the herbs, pick all the tomatoes, the peppers, bring in the aloe, bring in the big pots of your miniature citrus and tender annuals that you're going to try to keep a little longer, ones that you'll put back out after the danger passes. You then proceed to dash around like a mad woman or a mad man, barking out orders to your spouse or children. Things are rearranged. Spaces are cleared. Okay, is everything done? Better do one more walk through just to be sure. You find yourself alone out in the yard or garden. The sun has descended behind the trees. It's getting cold. You walk slowly with a small sadness in your heart. Eventually you say a silent goodnight to this season's green. Sleep well. See you next year.
Last step: try to find your green-tomato pickle recipe.
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