tag:blogger.com,1999:blog-3198179524344811062024-03-19T15:49:16.202-07:00Diced and SpicedFood for a family of five: Growing it, cooking it, eating it and loving it!Salt in Suburbiahttp://www.blogger.com/profile/13432750831029839363noreply@blogger.comBlogger49125tag:blogger.com,1999:blog-319817952434481106.post-28322811139922075712012-02-14T15:33:00.000-08:002012-02-14T17:54:02.601-08:00Tirami-who?<div class="separator" style="clear: both; text-align: center;"></div>The last time I made Tiramisu was about 20 years ago. So, you can imagine the puzzled look on my kids' face when I called out, "Who wants to help make Tiramisu for our Valentine dinner dessert??" They wouldn't admit it, but even as they roll their eyes, they delight in the idea of what crazy food mom might be whipping up in the kitchen tonight! Ethan rolled up his sleeves to help out while Elsie decided to make her own Valentine creation. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjejZPxAZquxl1PjhI5rmL5NRTAt55pdxqrd8a5r3ZzxMm4VFqYXBsWNJ4KLTOyQHH4YhrFccu9XtKFFXde5M4nx-lbBzJ1zgRRMcy4rV3yPbAd2YVsLOc2FMtchAP0i6RIL-rQPXHzaz0/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjejZPxAZquxl1PjhI5rmL5NRTAt55pdxqrd8a5r3ZzxMm4VFqYXBsWNJ4KLTOyQHH4YhrFccu9XtKFFXde5M4nx-lbBzJ1zgRRMcy4rV3yPbAd2YVsLOc2FMtchAP0i6RIL-rQPXHzaz0/s320/1.jpg" width="320" /></a></div><br />
The 10-year-old toasting almonds resulted in some pretty, well, toasted, nuts -- but they worked. The mascarpone cheese availability was nonexistent in our teeny-tiny town, so we improvised with a very similar substitution of cream cheese, sour cream and whipping cream. I love substitutions in general. Sometimes you end up with something far better than the original product. Plus, there's nothing better than the feeling of resourcefulness!! Sometimes when I finish making a recipe, I look back through and am surprised to find I have used virtually nothing that the recipe actually called for. Those of you who cook the same way know the obvious downfall of this method--you will never recreate the same amazing dish twice!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQrRfuOxq9vmlTrQvptg_Bxht48TVGY9riAOzuZ5AfqzQil0O3kCoKkcZ5KFN8WsuLr6b3sWLprsD6odEn3qDRLnvivEOBHpixoaZIb6Tze2aGH63VIswx1FpyCGKkOeZu02zFIoDYQgA/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQrRfuOxq9vmlTrQvptg_Bxht48TVGY9riAOzuZ5AfqzQil0O3kCoKkcZ5KFN8WsuLr6b3sWLprsD6odEn3qDRLnvivEOBHpixoaZIb6Tze2aGH63VIswx1FpyCGKkOeZu02zFIoDYQgA/s320/2.jpg" width="320" /></a></div><br />
Arranging lady fingers would have been a great project for any age. Who doesn't like lining things up? Sprinkling the cocoa powder was another bit of fun--which ultimately led to some vacuuming. But, I think nearly everything leads to vacuuming it seems.<br />
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So, now the wait. Tiramisu needs to sit, and get happy. And, we're hoping in about a day, we're going to sit, with it, and get happy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPjJwawJLBJSECflVMxlgMgFn9tm7stbXGwXLYURfL14_7r9lCailHgGv-DEEKSPnvxkoXCvSur9kbfTmh1RG_wvSpit9-W5wW7s50vEpdyBeloJjfjN8VsI2k-H9VyAdsDyDQuZOuOQ0/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPjJwawJLBJSECflVMxlgMgFn9tm7stbXGwXLYURfL14_7r9lCailHgGv-DEEKSPnvxkoXCvSur9kbfTmh1RG_wvSpit9-W5wW7s50vEpdyBeloJjfjN8VsI2k-H9VyAdsDyDQuZOuOQ0/s320/4.jpg" width="320" /></a></div><br />
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Meanwhile, Elsie was constructing some Valentine joy for her classmates. This <a href="http://dicedandspiced.blogspot.com/2011/02/one-cake-wonder.html">cake recipe</a> has been enjoyed by our family for many years and it's always a hit! The cake is black devils food cake with a very light egg white frosting. Elsie decided the frosting should be pink for the occasion. There is truly no "whippier" frosting than this one. I am eager to hear how cutting this beauty into 24 pieces went! There's not much messier than this frosting either!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiFGPlP7lw1mUWcQklz8I43F9cV4kfbLofvDwor2zonzYRXPw6IdV_J1LyiEO71dtoi81OebFmjfxOD-OZS5VoN8OIUgNmXiLeuQmXrea0x_xef9DouAuUHjqMAMBzByeQUOLaA2zFU00/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiFGPlP7lw1mUWcQklz8I43F9cV4kfbLofvDwor2zonzYRXPw6IdV_J1LyiEO71dtoi81OebFmjfxOD-OZS5VoN8OIUgNmXiLeuQmXrea0x_xef9DouAuUHjqMAMBzByeQUOLaA2zFU00/s320/5.jpg" width="320" /></a></div>Jennahttp://www.blogger.com/profile/15982440002346942418noreply@blogger.com0tag:blogger.com,1999:blog-319817952434481106.post-91483515156937173302012-02-06T20:30:00.000-08:002012-02-08T21:03:02.501-08:00Practicing for Valentine's Day<div class="separator" style="clear: both; text-align: left;">It was my daughter Anna's half birthday last week, so we had a great excuse to bake! We decided to make uber-girly, pink mini-cupcakes to share with her classmates {Yes, lucky for us, they still allow home-baked goods at her small school!}</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">You may remember from my previous birthday cake posts, that I am a <a href="http://dicedandspiced.blogspot.com/2011/02/one-cake-wonder.html">one-cake wonder</a>. So of course, we made mom's chocolate devil's food cake recipe with fluffy <strike>white</strike> pink frosting. The recipe for the cake and frosting are on the previous post, but here's few things I forgot to mention the first time.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPGmhAz8zCupaPbEPF-LVz-_RAvL7pGM7SfLY8d_t2C2elVImwdpOMo4x1bui_0IB_Qzlc-LNnMtq1UTR1JbycRgF3ccw5gXi4_VGTruh3WRYsbiUczHD6yA9yzelfHr2zQR0nN3CkRRr7/s1600/IMG_7408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPGmhAz8zCupaPbEPF-LVz-_RAvL7pGM7SfLY8d_t2C2elVImwdpOMo4x1bui_0IB_Qzlc-LNnMtq1UTR1JbycRgF3ccw5gXi4_VGTruh3WRYsbiUczHD6yA9yzelfHr2zQR0nN3CkRRr7/s320/IMG_7408.JPG" width="320" /></a></div><br />
I buy a lot of generic brands, but when it comes to cocoa powder, I always stick with Hershey's. Spend the money. Don't mess with chocolate!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgywqzfEHUqdW-52BILqK5S9nJApTxpSiCvtBJ31fHD3uXdRC-tWj2bhJCWeu1YEgVJrlgy3YcIOV3_YzYdLe-qYxAl4booWSetv1mzH0UndyJSsKjhcbOb7c6W90PH8Zs3IHuDAfhoiMGR/s1600/IMG_7418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgywqzfEHUqdW-52BILqK5S9nJApTxpSiCvtBJ31fHD3uXdRC-tWj2bhJCWeu1YEgVJrlgy3YcIOV3_YzYdLe-qYxAl4booWSetv1mzH0UndyJSsKjhcbOb7c6W90PH8Zs3IHuDAfhoiMGR/s320/IMG_7418.JPG" width="320" /></a></div><br />
Same story with the coffee. I've used everything from Sanka to Starbucks in this cake, and better coffee really does make a tastier cake.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvrMAYRPDv5ES9ad48UmPTBR-GB89oWyYIUquvD5ziNlgYV0Ja8vUsGQu8idyBn2na3ROLn0Un2bUEPBF9m3fao3rL-F7qx_mKvCWNNiIIA-iKQLxD9-L-GZiy_F7Li3kV60DQB0i56mEq/s1600/IMG_7427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvrMAYRPDv5ES9ad48UmPTBR-GB89oWyYIUquvD5ziNlgYV0Ja8vUsGQu8idyBn2na3ROLn0Un2bUEPBF9m3fao3rL-F7qx_mKvCWNNiIIA-iKQLxD9-L-GZiy_F7Li3kV60DQB0i56mEq/s320/IMG_7427.JPG" width="320" /></a></div><br />
Be careful when baking small cupcakes (mini-muffin size). The baking time was about half. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91_-CV97iMe__FrKbryNt_3ODZbpdfnag_tn5q9UXG1K9ij5T_ueU03fWmjl5SOu8zrZt4YEp3tWKQDXYcD3ngva9xNkduU-gZdyTXOz3t0-ruim3Uzz9eCRoB7Lby4U90IItaYm0JW-b/s1600/IMG_7426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91_-CV97iMe__FrKbryNt_3ODZbpdfnag_tn5q9UXG1K9ij5T_ueU03fWmjl5SOu8zrZt4YEp3tWKQDXYcD3ngva9xNkduU-gZdyTXOz3t0-ruim3Uzz9eCRoB7Lby4U90IItaYm0JW-b/s320/IMG_7426.JPG" width="320" /></a></div><br />
Each batch took about 8-9 minutes to bake.<br />
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Yummm, pink. Doesn't pink just look more delicious than white? Also, even if you used vanilla-flavored corn syrup, add extra vanilla. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKsmHmdtKzUUVBNL89M6N-5DT6hiqXQOQZBhfqdr3HUOiC8Cad5QJnHly1zWzab_4fgEtD_Cu1iS7FBEl_3HX9EvAbOe-jZTYZSZ8Nh40b7L9Sgi2CIO5oB0kpHF95t1O7jilVH94iuT2/s1600/IMG_7445.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKsmHmdtKzUUVBNL89M6N-5DT6hiqXQOQZBhfqdr3HUOiC8Cad5QJnHly1zWzab_4fgEtD_Cu1iS7FBEl_3HX9EvAbOe-jZTYZSZ8Nh40b7L9Sgi2CIO5oB0kpHF95t1O7jilVH94iuT2/s320/IMG_7445.JPG" width="320" /></a></div><br />
Don't hold back on the sprinkles. You can never have too many.<br />
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And last, but not least, always recruit help with the cleanup!<br />
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</div>Salt in Suburbiahttp://www.blogger.com/profile/13432750831029839363noreply@blogger.com0tag:blogger.com,1999:blog-319817952434481106.post-69632805957675078352012-02-01T21:28:00.000-08:002012-02-09T12:09:38.903-08:00New Lunch ContainersI'm always looking for new and improved lunch box containers {since I'm packing three school lunches per day, four days per week}. Around Christmas time, I noticed that Old Navy {of all places} started selling lunch containers.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhejTP7LbmpPiAvqLLWnrwcnUnx4H15JB_VD73OjbZZIM8p8Z3XDQR1rahyphenhyphentSalru3ii15RrC2VRajCuxy9G47PFLqj9LpgprsggiCNhrx-yd-CGQ6saaiE0f3z60et_fnDF322zll509LS/s1600/IMG_7281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhejTP7LbmpPiAvqLLWnrwcnUnx4H15JB_VD73OjbZZIM8p8Z3XDQR1rahyphenhyphentSalru3ii15RrC2VRajCuxy9G47PFLqj9LpgprsggiCNhrx-yd-CGQ6saaiE0f3z60et_fnDF322zll509LS/s320/IMG_7281.JPG" width="320" /></a></div><br />
They are available in a few different configurations, but the two that I was most excited about were the sandwich size and the dual storage snack box. The sandwich size is compact, so it doesn't take up the whole lunch bag. The snap-lock sides of all the containers are easy for small fingers to open and close. <br />
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The dual-compartment snack container is great for all the small things I like to add to lunches.<br />
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I've been using these now for a few weeks, and so far I have been able to put something like veggie dip on one side and something dry like crackers on the other side without anything leaking from one side into the other.Salt in Suburbiahttp://www.blogger.com/profile/13432750831029839363noreply@blogger.com0tag:blogger.com,1999:blog-319817952434481106.post-45722358161173274682012-01-27T17:54:00.000-08:002012-02-08T20:12:47.989-08:00Meyer Lemons!The other night I was strolling down the decidedly non-gourmet aisles of Cub Foods, when what to my wondering eyes appeared, but a small, lonely, misplaced bag of Meyer Lemons! <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNEItPEEJjnAWux55WKbq0N8BvCthrN6d21n28QDvC1QvNHf1UM9ZcUSCfWTSRvvHfTxgF2EOtCOf4d8f3Lg9zFwvKkK0X9M9hjRvoIbh8lyKUtDLQCQf1Bk-uDP3l-0t31GzNOO7nj8M/s1600/IMG_7331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNEItPEEJjnAWux55WKbq0N8BvCthrN6d21n28QDvC1QvNHf1UM9ZcUSCfWTSRvvHfTxgF2EOtCOf4d8f3Lg9zFwvKkK0X9M9hjRvoIbh8lyKUtDLQCQf1Bk-uDP3l-0t31GzNOO7nj8M/s400/IMG_7331.JPG" width="400" /></a></div><br /><br />I didn't even know we could buy them in Minnesota. I tried to grow a Meyer Lemon tree at home once, but it didn't survive the dry winter air in my house. Since these are not waxed, I am excited to use them in a special lemon poppyseed muffin recipe. For once I won't have waxy zest! As you can see from the picture, they are a much deeper yellow than the standard grocery store lemons. I used one in a batch of guacamole tonight, and in my opinion, they smell and taste exactly like old-fashioned lemon drop hard candies.Salt in Suburbiahttp://www.blogger.com/profile/13432750831029839363noreply@blogger.com0tag:blogger.com,1999:blog-319817952434481106.post-25081721199139883012012-01-24T18:45:00.000-08:002012-02-08T20:12:47.989-08:00Desperate for GreenAh what I won't do for a little bit of fresh, green goodness during a Minnesota winter... like potting fresh grocery store herbs meant to be eaten. Yes, my friends, these were spendy bedding plants.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Y2lpRr8F9ekWLJzdouoxsYTGPLuKqm7QEU2oWCCfQNhzfkFmi4C2ofOZncRHtKhrX5oxmwuu7oDrXSQfvAY66LO0ozh_WWuQcUAnkGw-YAOGljUtv-FzUZaWAR1NRuEu5qDHA15d0xE/s1600/IMG_7336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Y2lpRr8F9ekWLJzdouoxsYTGPLuKqm7QEU2oWCCfQNhzfkFmi4C2ofOZncRHtKhrX5oxmwuu7oDrXSQfvAY66LO0ozh_WWuQcUAnkGw-YAOGljUtv-FzUZaWAR1NRuEu5qDHA15d0xE/s320/IMG_7336.JPG" width="320" /></a></div><br /><br />I bought these large white ceramic pots from Ikea for $2.99 each (the same price as those ridiculous herbs).<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihg0kvYmSRzNOMu89XtBBVsdjhBUK-pKhC-EVft-6UkEGcHWtYypn_x0MPgjr9vdgqPzIGNnXKjez3P3D4kMBpfy5lQADPvjuvUJNFMl72eAO2DMc9yDhHjhNb6kHnBEmhn2lBt4OE8Ho/s1600/IMG_7319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihg0kvYmSRzNOMu89XtBBVsdjhBUK-pKhC-EVft-6UkEGcHWtYypn_x0MPgjr9vdgqPzIGNnXKjez3P3D4kMBpfy5lQADPvjuvUJNFMl72eAO2DMc9yDhHjhNb6kHnBEmhn2lBt4OE8Ho/s320/IMG_7319.JPG" width="320" /></a></div><br />Then off I went to the shore of our backyard pond to scrape up a few shovelfuls of pea gravel from under the snow. Are you picturing me out there, scraping in the snow, suburban neighbors wondering if maybe I need one of these sun lamps for S.A.D. (maybe I do)? After my snowy trek, I lined the bottom of the pots with the rock for drainage.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh07F44eQjEI4v-SmDEzv8jmtjPXk6wNO0-YVb7_YnQu3lrqubTZytUqEJ_gYwkl5aiwRwzO1UQdZfLGAWyLRsx9jIHsrNSTUv8huE3QYMk7rU4AUX-Ep4Vmw5fc-GV12TjWNeP_y4377E/s1600/IMG_7317.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh07F44eQjEI4v-SmDEzv8jmtjPXk6wNO0-YVb7_YnQu3lrqubTZytUqEJ_gYwkl5aiwRwzO1UQdZfLGAWyLRsx9jIHsrNSTUv8huE3QYMk7rU4AUX-Ep4Vmw5fc-GV12TjWNeP_y4377E/s320/IMG_7317.JPG" width="320" /></a></div><br />I lucked out and found one proper basil plant in the floral section of my local grocery store. What a beauty. Now I'm just hoping these little guys will survive, especially the thyme, so I can use it for my <a href="http://www.saltinsuburbia.com/2011/01/stockup-sunday-broccoli-and-cheese-soup.html">broccoli soup</a>!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzOdfDPLBBku7jnO9J7zhyphenhyphenhEBMtgM3Ja2Z3aDzqKLuqeAS3qIb9BTVV-xzD-6oNuqDqEcAHdksikUMWNA0wzHLpsLlBnGT5UMebmYhMRXauAiX9xl8q2Krz5AuLl3O59Y_l-lFE7MYE4E/s1600/IMG_7338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzOdfDPLBBku7jnO9J7zhyphenhyphenhEBMtgM3Ja2Z3aDzqKLuqeAS3qIb9BTVV-xzD-6oNuqDqEcAHdksikUMWNA0wzHLpsLlBnGT5UMebmYhMRXauAiX9xl8q2Krz5AuLl3O59Y_l-lFE7MYE4E/s320/IMG_7338.JPG" width="320" /></a></div>Salt in Suburbiahttp://www.blogger.com/profile/13432750831029839363noreply@blogger.com0tag:blogger.com,1999:blog-319817952434481106.post-69816372410417513302012-01-21T17:26:00.000-08:002012-02-08T20:12:47.989-08:00Lunch Box SuperfoodHot lunch is served only once a week at my kids' school, so I'm always working to dream up easy, nutritious lunch ideas that they'll eat. One of my favorite lunches is a chicken salad packed with protein, fruit and veggies. It's like a meal-in-one for lunch! Let's break it down.<br /><br /><strong>Ingredients</strong><br /><br />3 ribs of celery<br />1 large apple or 2 small apples<br />handful of baby spinach<br />handful of craisins<br />handful of slivered almonds<br />canned chicken breast (12.5 oz) or leftover cooked chicken (chopped)<br />1/2 cup mayonaise<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyWq9ZeDvjzMWOhNmkPAlbkHJ-ljtpstpSIkedJ8VZW0LAJ8qMrPbMoXtC9ctGo4c82SicWeEw-TiMKLNlcalzQvb3DVqOQiE3QuAl3jA_w11AziKgzN_3_ujamBrBSiN1QwYDNdpAFok/s1600/IMG_7285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyWq9ZeDvjzMWOhNmkPAlbkHJ-ljtpstpSIkedJ8VZW0LAJ8qMrPbMoXtC9ctGo4c82SicWeEw-TiMKLNlcalzQvb3DVqOQiE3QuAl3jA_w11AziKgzN_3_ujamBrBSiN1QwYDNdpAFok/s400/IMG_7285.JPG" width="400" /></a></div><br />One of the kitchen gadgets I value most is our apple slicer. We use it <em>all the time</em>, so much in fact, that this is my third one. I've broken inexpensive ones and expensive ones alike, so now I just buy the economy model. One of these days, I'll find an uncrackable, all-metal model at a garage sale. I buy organic apples and leave the peeling on because that's where the majority of the nutrients are. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49JskrWXnJ1K1-vP23hLQmpp32wu-2gRSIrIMHWWjeC0yrAKZeVDPFO0UQpIke-rBFBicNb4CRlL5N7Oqf1JWA4_C-zZGuZMglBxdrj7GfPSSiSzLerdqFJTeXiXdJutmXt1UPN2gHrs/s1600/IMG_7290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49JskrWXnJ1K1-vP23hLQmpp32wu-2gRSIrIMHWWjeC0yrAKZeVDPFO0UQpIke-rBFBicNb4CRlL5N7Oqf1JWA4_C-zZGuZMglBxdrj7GfPSSiSzLerdqFJTeXiXdJutmXt1UPN2gHrs/s400/IMG_7290.JPG" width="400" /></a></div><br />Slice the apple, celery and spinach. I buy the jumbo box of organic baby spinach from Costco, and I sneak its green goodness into recipes as often as I can. To slice the baby spinach, roll the leaves like you're rolling a cigar and cut the rolled bundle into thin ribbons.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyXNyEC_TwJucLHee7loush6XJqS4MrHirejodLk5PkUW1nbFZc-uaVlMW8DNaVs6ZEnSAr4Y6ltrYCuGMKNU3-JdsgRkqvUV-SuYgYj_BI31MKoLYR8-D5AHfNCvyHjBqVI_0_WoHrNs/s1600/IMG_7294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyXNyEC_TwJucLHee7loush6XJqS4MrHirejodLk5PkUW1nbFZc-uaVlMW8DNaVs6ZEnSAr4Y6ltrYCuGMKNU3-JdsgRkqvUV-SuYgYj_BI31MKoLYR8-D5AHfNCvyHjBqVI_0_WoHrNs/s400/IMG_7294.JPG" width="400" /></a></div><br />In a mixing bowl, shred the chicken with a fork. Add the rest of the ingredients and mix well.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpU4GPnIHlgUflcqSFK1OKB19MoWwQUumtWv0NBenQ1wDf1g_4BczgT8D1bFIYkCKx6-nIUUp9UK-KTxXGds0uLINkdDbBZS1UmXpdr-TrdrKwMh6HwWq6Vd5_MiYbEhl_LRRpUB54pHs/s1600/IMG_7295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpU4GPnIHlgUflcqSFK1OKB19MoWwQUumtWv0NBenQ1wDf1g_4BczgT8D1bFIYkCKx6-nIUUp9UK-KTxXGds0uLINkdDbBZS1UmXpdr-TrdrKwMh6HwWq6Vd5_MiYbEhl_LRRpUB54pHs/s400/IMG_7295.JPG" width="400" /></a></div><br />For lunch boxes, spoon into thermal containers and refrigerate overnight. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rZ0GSYi8sg-Ez4y4prby0oXHdi9iZ1wjB-xBwxYDPSPeYBXNaJi_0_yYnOboUzKmnqk2YnD5h4DYNZR516JyCTihW0cJBH_iE374qasdVfmChrmQpbhAzlbrt463bOZbyfZivnvtJV0/s1600/IMG_7287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rZ0GSYi8sg-Ez4y4prby0oXHdi9iZ1wjB-xBwxYDPSPeYBXNaJi_0_yYnOboUzKmnqk2YnD5h4DYNZR516JyCTihW0cJBH_iE374qasdVfmChrmQpbhAzlbrt463bOZbyfZivnvtJV0/s400/IMG_7287.JPG" width="400" /></a></div><br />Or simply serve it up and enjoy immediately!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijI0pqk2z-tZQyndunTebttRiSk-CZjCpCZ9OzCvsmVY4o5JWnmvUAwk4QtpWtW3SER8AIvBlAgkE8Cqu00dPBhDcd-_IrYXPCrs2RqpjJ3EXMD7rGRP7Uq19PSC-tjVymTh39x5ttW0s/s1600/IMG_7306.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijI0pqk2z-tZQyndunTebttRiSk-CZjCpCZ9OzCvsmVY4o5JWnmvUAwk4QtpWtW3SER8AIvBlAgkE8Cqu00dPBhDcd-_IrYXPCrs2RqpjJ3EXMD7rGRP7Uq19PSC-tjVymTh39x5ttW0s/s400/IMG_7306.JPG" width="266" /></a></div>Salt in Suburbiahttp://www.blogger.com/profile/13432750831029839363noreply@blogger.com0tag:blogger.com,1999:blog-319817952434481106.post-13233282273269943542011-12-24T08:30:00.000-08:002012-02-08T20:12:47.994-08:00Eggs in the GardenOn Christmas Eve morning, my mom taught my sister how to make "Eggs in the Garden" for breakfast. Since you can use many different ingredients, it's really more of a technique than a recipe. First, we chopped a variety of fresh vegetables that were on hand. On this day, it included sweet red pepper, green pepper, red cabbage, spinach and onion. In my opinion, onions are essential.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3_6LCPpUm2E/TvjI-x-cfNI/AAAAAAAAA4s/9-36jqtPwgc/s1600/IMG_7071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" rea="true" src="http://3.bp.blogspot.com/-3_6LCPpUm2E/TvjI-x-cfNI/AAAAAAAAA4s/9-36jqtPwgc/s320/IMG_7071.jpg" width="320" /></a></div><br />Then we chopped some ham. Any meat, or no meat is fine.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-rJ094v240X0/TvjJEZNOFtI/AAAAAAAAA5E/n1UPS3tciwI/s1600/IMG_7075.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" rea="true" src="http://2.bp.blogspot.com/-rJ094v240X0/TvjJEZNOFtI/AAAAAAAAA5E/n1UPS3tciwI/s320/IMG_7075.jpg" width="320" /></a></div><br />The veggies and ham are browned in butter. Beans are added (in this case, canned black beans). Seasoning is added (in this case, a delicious Tuscan seasoning blend from <a href="http://www.oilandvinegarusa.com/">Oil and Vinegar</a>). The sauteed ingredients are pushed to the outside edge of the pan, leaving an empty circle in the middle. Crack an egg into the circle and cover the pan until the egg is cooked. Your egg is in a garden, get it? Slide the cooked garden and egg onto a plate and enjoy. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-JrJp8tlaG9Y/TvjJD5pETWI/AAAAAAAAA48/4PuxNs6-CBk/s1600/IMG_7087.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" rea="true" src="http://4.bp.blogspot.com/-JrJp8tlaG9Y/TvjJD5pETWI/AAAAAAAAA48/4PuxNs6-CBk/s320/IMG_7087.jpg" width="320" /></a></div><br />We also made a Mexican version that was seasoned with taco seasoning and topped with fresh avocado, salsa and sour cream.Salt in Suburbiahttp://www.blogger.com/profile/13432750831029839363noreply@blogger.com0tag:blogger.com,1999:blog-319817952434481106.post-32734869602495611862011-12-18T19:24:00.000-08:002012-02-08T20:12:47.994-08:00Merry BreakfastWe had a very merry breakfast this morning: Chocolate chip oatmeal pancakes with sliced bananas, whipped cream (actually Cool Whip leftover from Thanksgiving), and Christmas sprinkles. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIl3-AfS_YrOosZyuUPNUic8tumTaa2vIheULGqrj3e2c_1t0pCu2DlDn9gERZ7N4kgYwM6i8nlXLjQsEcgo-b5vk7lrnBIrxK0KH-lRvYyIs5XrSZCTkWQEgqaPloygpGr-6xa9BbD9A/s1600/IMG_6945.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIl3-AfS_YrOosZyuUPNUic8tumTaa2vIheULGqrj3e2c_1t0pCu2DlDn9gERZ7N4kgYwM6i8nlXLjQsEcgo-b5vk7lrnBIrxK0KH-lRvYyIs5XrSZCTkWQEgqaPloygpGr-6xa9BbD9A/s400/IMG_6945.JPG" width="400" /></a></div><br />Christmas is coming!Salt in Suburbiahttp://www.blogger.com/profile/13432750831029839363noreply@blogger.com0tag:blogger.com,1999:blog-319817952434481106.post-5480289222975609182011-12-02T19:41:00.000-08:002012-02-08T20:12:47.994-08:00Math CookiesIs there a more fun way to learn about math than making cookies? Probably not in second grade. Ehren and Christian's class got to make no-bake chocolate cookies to learn about measuring.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho4ChZ8lknR0ppMzGcDZKJinGDwnhi5O2CpB4e3QIFgfjwfYaQo-vElgtrWmRE4cZFXvXM7GqMIB5bXr5uX32mrYYhjTWGaTBH-KKSAhUMaaKpdJsJgcZQVBGLiy0PrgHV1_mJidCoemQ/s1600/IMG_6873.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho4ChZ8lknR0ppMzGcDZKJinGDwnhi5O2CpB4e3QIFgfjwfYaQo-vElgtrWmRE4cZFXvXM7GqMIB5bXr5uX32mrYYhjTWGaTBH-KKSAhUMaaKpdJsJgcZQVBGLiy0PrgHV1_mJidCoemQ/s400/IMG_6873.JPG" width="345" /></a></div><br />Pretty exciting stuff when you're in second grade.Salt in Suburbiahttp://www.blogger.com/profile/13432750831029839363noreply@blogger.com0tag:blogger.com,1999:blog-319817952434481106.post-51121293734356215452011-11-21T04:01:00.000-08:002012-02-08T20:12:47.994-08:00The Meal in OneAgain this year, SuperTarget has a screaming pre-Thanksgiving deal on almost all the ingredients in a super easy dinner I sometimes make. It's called the "Meal in One." <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6vMge2aCe0hSfroilx26j82FsYhWIpPtgNHo_ojyG_SslWYskmx5UDaafT6AxsM3t1WdompMQk7kMKUH03I4kZkER6zeDM_ci12lcrZY-mC3h_qpx9-G-QuM7qxk2o1qcTttZWmNvSwA/s1600/IMG_6751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6vMge2aCe0hSfroilx26j82FsYhWIpPtgNHo_ojyG_SslWYskmx5UDaafT6AxsM3t1WdompMQk7kMKUH03I4kZkER6zeDM_ci12lcrZY-mC3h_qpx9-G-QuM7qxk2o1qcTttZWmNvSwA/s320/IMG_6751.JPG" width="320" /></a></div><br />(Campbell's Cream of Mushroom soup: 59¢, Campbells's tomato soup: 52¢, Del Monte canned green beans: 49¢, Betty Crocker Instant Potatoes: 89¢)<br /><br />The Meal in One is a completely stereotypical Minnesota hotdish, but ironically my sister's Montana mother-in-law taught me how to make it. If you want to give it a try, here's how: Brown a pound of ground beef. Meanwhile, in another pan, prepare the instant potatoes above (or if you already have some leftover mashed potatoes in your fridge, skip this step). Once the beef has been browned, add the contents of the cans shown above (one can of cream of anything soup, one can of tomato soup and one can of vegetables). Stir together the ingredients and transfer to a baking dish. Top with scoops of mashed potatoes and shredded cheese. Bake at 350 for about 20-30 minutes or until bubbling. That's it. Hearty, tasty, and super easy. Sometimes I add onions to the ground beef, and sometimes I double the vegetables. Frozen vegetables are also fine. It always tastes good.Salt in Suburbiahttp://www.blogger.com/profile/13432750831029839363noreply@blogger.com0tag:blogger.com,1999:blog-319817952434481106.post-39783537835884558522011-11-12T20:03:00.000-08:002012-02-08T20:12:47.994-08:00Chef EhrenEvery once in awhile, Ehren gets on a creative streak in the kitchen. If you tell him you're making a "secret" recipe, there's a good chance he'll like it {within reason}. He's intrigued by the idea of secret recipes. Sometimes, when he really likes one of my "secret" recipes, he tells me, "You should put that on the computer" (he means this blog). Sometimes he dreams up his <em>own</em> recipes, secret or otherwise.<br /><br />Tonight, I was trying to introduce the kids to Gravad Lax (cured salmon), which I picked up from Ikea. I admit that even I have a love/hate relationship with cured salmon and herring. Sometimes I love it, and other times, it gags me a little. Anyway, I was pumping up the kids to try it, explaining that it's salmon, but you eat it <em>cold</em>. I also told them how it's made by covering a salmon fillet with spices and sugar and pressing them into the meat to preserve it. Believe me, explaining the process makes the food seem ten times more intriguing. They all tried a little. Anna liked it and asked for more. Christian gave me the sideways thumb rating (not thumbs up, not thumbs down), which means it's just ok, but no seconds, thanks. Ehren tried it and said, eyes lit up, "I have an idea!" <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEQi1A_dKkQsQGvgOKh90XGAMOd9_nbFiTasA4m0vYRrEnMmh8SqXUbPB_RjuOqFyA6rc1rCd3RzjEFUTcXu9-cdgtxPCNkIKZis_53Ch6VyOdXGoG1m7QlHfngGFESG_FnZAHDsPx4ps/s1600/IMG_6750.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEQi1A_dKkQsQGvgOKh90XGAMOd9_nbFiTasA4m0vYRrEnMmh8SqXUbPB_RjuOqFyA6rc1rCd3RzjEFUTcXu9-cdgtxPCNkIKZis_53Ch6VyOdXGoG1m7QlHfngGFESG_FnZAHDsPx4ps/s400/IMG_6750.JPG" width="266" /></a></div><br />He buzzed over the microwave and made what is commonly known as a "cheesy pizza" in our house: a corn tortilla topped with shredded cheese and heated in the microwave. He cut the tortilla pizza into triangles with our pizza cutter and then proceeded to deftly tuck a small piece of Lax under the edge of the melted cheese on each triangle. "Look mom, it's salmon-stuffed cheesy pizza." Before you get too impressed, he only ate one piece of his cooking masterpiece. This often happens with his "secret" recipes. They don't taste quite as amazing in real life as they did in his imagination, but still, I love his enthusiasm.Salt in Suburbiahttp://www.blogger.com/profile/13432750831029839363noreply@blogger.com3tag:blogger.com,1999:blog-319817952434481106.post-59370632814829802462011-11-12T12:42:00.000-08:002012-02-08T20:12:47.994-08:00PlantedToday when I realized it was sixty-five degrees out, I decided it was now or never. Time to plant my garlic and winter onions! I'm always a little behind with fall planting, but this year I had an excuse. Dan's been working on building new garden boxes below the main garden. Because most of our back yard is a hill, we need to terrace to increase our tillable area.. The whole garden has been a <strike>disaster area</strike> work-in-progress since September. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRfZt53y2V_rt0n52umBSA7Q12Uibf2XXbXaqKW0Bsh4qb52C75LUoy3rtJt3iAmdPA4q524SN60Z7Z8JV06mKcyKsEa7AvdzHj7rpJg7f5GNcRsDSGe16yRH9L9jjgA4jMUZRsSM4egw/s1600/IMG_6743.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRfZt53y2V_rt0n52umBSA7Q12Uibf2XXbXaqKW0Bsh4qb52C75LUoy3rtJt3iAmdPA4q524SN60Z7Z8JV06mKcyKsEa7AvdzHj7rpJg7f5GNcRsDSGe16yRH9L9jjgA4jMUZRsSM4egw/s400/IMG_6743.JPG" width="266" /></a></div><br />Our soil is poor and high in clay content, so before planting, Dan and I worked some dead leaves into the soil to loosen it and provide a few nutrients. I planted one row of winter onions and one row of garlic. This year's garden didn't produce as much garlic as I would have liked, so it was painful to raid my garlic jar for planting. I planted the cloves as deep as I could push them with my finger, and I spaced them about 3-4 inches apart.<br /><br />As for winter onions, I don't think many people know what they are. You plant them in the fall and when they come up the next spring, you pull the green onions (scallions) and eat them while they're small (in the spring and early summer). You leave a few plants, and after they flower, they develop heads of small bulbs. In the fall, you harvest these bulbs (the sets) and plant them again for the next spring. My grandpa always grew them, but somehow no one in our family saved the sets from his garden. A few years ago, I found a seed catalog from Wisconsin that sold them. The catalog called them "Egyptian Walking Onions". My dad, my uncle and I have all been growing them now for a few years. They are not quite as sweet as the ones my grandpa grew, and you can't pull them up easily (you need a small spade), but they're still enjoyable. I wish, wish, wish we had saved sets from my grandpa's garden!Salt in Suburbiahttp://www.blogger.com/profile/13432750831029839363noreply@blogger.com1tag:blogger.com,1999:blog-319817952434481106.post-7465412398710840272011-10-29T20:30:00.000-07:002012-02-08T20:12:47.995-08:00You Just Never KnowChristian is definitely a finicky eater, but I've always counted my blessings in the fact that he likes many kinds of fruits and vegetables. Lately however, he's been rejecting anything with skin, like grapes, peppers, and unpeeled apples. He used to love all three of these things, so I've really been at a loss as to what to put in his lunch. I mean, how many days in a row can the kid eat PBJ, a banana, chips and yogurt for lunch? Anything else I put in his lunch goes untouched. My goal is to go for high protein lunches with lots of fruit and vegetables and less sugar and refined carbs. This has been working great with Ehren and Anna, but now that Christian is on strike against every plant product with skin, I'm at a loss. Did I also mention that he has never eaten tomatoes, carrots, celery, raisins or craisins? The other day, I had a little talk with him: "Christian, you know your body needs fruits and vegetables. What can I put in your lunch besides bananas?" His answer was "How about peas?"<br /><br />He wanted the bagged sugar snap peas they sell at Costco. So Friday night after work, I stopped at Costco for peas and some other groceries. I also brought home a hot pizza. When I got home, I thought the kids would be so excited about the pizza, but as I unpacked the groceries from Costco, they spied the bag of sugar snap peas. Almost all together, they yelled, "PEAS!" and lunged for them like they were a hot fudge sundae. Somebody asked in a desperate tone, "Mom, can we have some?" When I casually told them "sure," they all started tearing at the bag grabbing handfuls of peas. They left the pizza sitting unopened on the table and even passed up a carton of fresh raspberries. Apparently they've really been missing Costco peas for the last five months while we've been eating out of the garden.Salt in Suburbiahttp://www.blogger.com/profile/13432750831029839363noreply@blogger.com0tag:blogger.com,1999:blog-319817952434481106.post-57506245399692826452011-10-23T13:03:00.000-07:002012-02-08T20:12:47.995-08:00Almond Poppy Seed MuffinsI'm definitely in fall cleaning mode, even in the pantry. So, in an attempt to use up the poppy seeds my Czech au pair Bara bought last year {for one of her many delicious Czech cooking projects}, the kids and I made almond poppy seed muffins.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYENvJt5Rdndb_aTrfhyQi9z01hfHLxFdjnluPSIgQcQsAly3NcKL7HTvdgxjdjQCfnIwyOtdktGuY2mmyVLO53iMMHR0Cm7ex7K2Ou0wTpGOcjnrCNu-wVZ7MdrxclRbhewyNUKc4gZs/s1600/IMG_6664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYENvJt5Rdndb_aTrfhyQi9z01hfHLxFdjnluPSIgQcQsAly3NcKL7HTvdgxjdjQCfnIwyOtdktGuY2mmyVLO53iMMHR0Cm7ex7K2Ou0wTpGOcjnrCNu-wVZ7MdrxclRbhewyNUKc4gZs/s320/IMG_6664.JPG" width="320px" /></a></div><br />I'm not an expert baker, but these were pretty tasty.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDGHYP79o92_z1ILUm97RfeLhwiGolcBAThyphenhyphen7vAGuWDVdR1wW0hVTacnunPd2o98SS2Rop1AyF5F-1LN8AUQryrtU543vpL6gGzk6eLH_t1pVgjUHoRdcFpEWKitjXNZyeUkKatNdCaM/s1600/IMG_6668.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDGHYP79o92_z1ILUm97RfeLhwiGolcBAThyphenhyphen7vAGuWDVdR1wW0hVTacnunPd2o98SS2Rop1AyF5F-1LN8AUQryrtU543vpL6gGzk6eLH_t1pVgjUHoRdcFpEWKitjXNZyeUkKatNdCaM/s320/IMG_6668.JPG" width="320px" /></a></div><br />I had to make two versions, some with almonds on top, as shown above, and some with sugar on top, because my kids turn their noses up at the only nutritious part of the these muffins, the raw almonds on the top.<br /><br /><strong>Almond Poppy Seed Muffins</strong><br /><br />2 cups all purpose flour<br />1 teaspoon baking powder<br />1/2 teaspoon salt<br />1/4 teaspoon baking soda<br />1 cup buttermilk or sour milk<br />1 cup sugar<br />1/2 cup (1 stick) unsalted butter, melted<br />2 large eggs<br />2 tablespoons poppy seeds<br />2 teaspoons almond extract<br />sugar or raw almonds to sprinkle on top (optional)<br /><br /><u>Directions:</u> Preheat oven to 350 degrees F. Mix all ingredients until just blended. Line a muffin tin with paper liners or butter and flour each muffin cup. Spoon batter into muffin cups. Sprinkle the muffin tops with sugar or raw almonds. Bake for 20-24 minutes. Makes 12 jumbo muffins, 18 medium muffins, or 3 pans of mini muffins. Salt in Suburbiahttp://www.blogger.com/profile/13432750831029839363noreply@blogger.com0tag:blogger.com,1999:blog-319817952434481106.post-9606369180850885832011-10-15T20:07:00.000-07:002012-02-08T20:14:54.023-08:00227 Jalapenos!<div style="text-align: center;"><strong>227</strong> jalapenos picked and roasted from <strong>one</strong> plant!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPyLvsvWwIRPXLUfVRMevQYN4LFyojL_WqZoYmETkcgaVzMirhHdNH58Uy-Dh6QXFjjaSJIoZAnKlTxWx4bNXJdjQ2u-_vqf6oov9emoSI-yfSJszrniMVYjoto5e8Rfv2L6BrJ9hm0qo/s1600/IMG_6628.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPyLvsvWwIRPXLUfVRMevQYN4LFyojL_WqZoYmETkcgaVzMirhHdNH58Uy-Dh6QXFjjaSJIoZAnKlTxWx4bNXJdjQ2u-_vqf6oov9emoSI-yfSJszrniMVYjoto5e8Rfv2L6BrJ9hm0qo/s320/IMG_6628.JPG" width="320" /></a></div>Salt in Suburbiahttp://www.blogger.com/profile/13432750831029839363noreply@blogger.com0tag:blogger.com,1999:blog-319817952434481106.post-68485606282589862252011-10-01T16:23:00.000-07:002012-02-08T20:15:42.304-08:00You Know It's Fall When...You glimpse kids hugging pumpkins<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPwmz0MC6LUTZFPbM1z2N81lwVrhh_a2_MEIVRJfsO-UnV3cD2PVQkKXJe4oRwzTJM5xbRJRt8v7dFeeFA2s1cIHiWshjubtIzijhybvq37TFs5ldlbOlNzRnD1w2M2s5VWLNC_3z13lg/s1600/IMG_6445.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPwmz0MC6LUTZFPbM1z2N81lwVrhh_a2_MEIVRJfsO-UnV3cD2PVQkKXJe4oRwzTJM5xbRJRt8v7dFeeFA2s1cIHiWshjubtIzijhybvq37TFs5ldlbOlNzRnD1w2M2s5VWLNC_3z13lg/s320/IMG_6445.JPG" width="317" /></a></div><br />
or picking apples<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9iKl0Oz8QofpCpMVXEHza8PPmXiVa7O1pRppYaHHpzdviK9RHkdxdA0obWRwjROxMkwNqrdltde9i34HTQ53hWwud8kzEB7_ti8N8NFrkyoIqd70Nb12uOl1oD0_meFFqk820WA68g7k/s1600/IMG_6398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9iKl0Oz8QofpCpMVXEHza8PPmXiVa7O1pRppYaHHpzdviK9RHkdxdA0obWRwjROxMkwNqrdltde9i34HTQ53hWwud8kzEB7_ti8N8NFrkyoIqd70Nb12uOl1oD0_meFFqk820WA68g7k/s400/IMG_6398.JPG" width="266" /></a></div><br />
or ooohhhing and aaahhhing over a perfect find<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFfxnKLunIWB8yiUpPkoqaHYI3oJMvc0qIzQEFmeDGrkxRrAgAnx879SdlIUQY8VqGnPHc4p_hArseLJNSNKBXjjOrzoQZepKFjZjvdXTY879AH40rACVLxy_3Y7ON6SG3KTyGz0WJiDo/s1600/IMG_6401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFfxnKLunIWB8yiUpPkoqaHYI3oJMvc0qIzQEFmeDGrkxRrAgAnx879SdlIUQY8VqGnPHc4p_hArseLJNSNKBXjjOrzoQZepKFjZjvdXTY879AH40rACVLxy_3Y7ON6SG3KTyGz0WJiDo/s400/IMG_6401.JPG" width="266" /></a></div><br />
or devouring that just-picked apple with gusto!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrUukbHhtPxJvjUTaHecDnHQdRnyZfq-i3B2Jcplkel7Rjk-4VI2n8YEv2R1dnf9_gFwaFhi-ZLoCFQygYMS5vG4LmtKnKOUNMtE_FLjUZFu6TjmvgNj8P_WRjCbqQPSkkdsKQOeD9028/s1600/IMG_6404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrUukbHhtPxJvjUTaHecDnHQdRnyZfq-i3B2Jcplkel7Rjk-4VI2n8YEv2R1dnf9_gFwaFhi-ZLoCFQygYMS5vG4LmtKnKOUNMtE_FLjUZFu6TjmvgNj8P_WRjCbqQPSkkdsKQOeD9028/s320/IMG_6404.JPG" width="320" /></a></div><br />
Since we <em>still</em> don't have any fruit trees of our own, Anna and I did a little "apple research" at a local orchard. Hope you're enjoying a beautiful fall day too!Salt in Suburbiahttp://www.blogger.com/profile/13432750831029839363noreply@blogger.com0tag:blogger.com,1999:blog-319817952434481106.post-53443162432366966442011-09-10T05:00:00.000-07:002012-02-08T20:12:47.995-08:00A Plethora of PeppersIt's practically raining peppers in our garden. Hot, sweet, green, purple, red, yellow -- we have them all. I need to find something to do with them. I'm also trying to find someone who wants to trade me broccoli or basil or apples for some of our peppers. If you know anyone, send them to me.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpA4w00nTUhsn_8uElnI6bwnWKN-iQNALBHvBAceE6cWEy6qQJ_2gGymTRdzFEIy1znQq3koh34pl_Jss2LI72QWAwXpzsVdTpvGAExDbXBdtsDjs0cCCWTokHYWZwmMU0ymmJKHujE_E/s1600/IMG_6278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpA4w00nTUhsn_8uElnI6bwnWKN-iQNALBHvBAceE6cWEy6qQJ_2gGymTRdzFEIy1znQq3koh34pl_Jss2LI72QWAwXpzsVdTpvGAExDbXBdtsDjs0cCCWTokHYWZwmMU0ymmJKHujE_E/s320/IMG_6278.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOTuqpgig0SedJDxijcktekNQ42IVnULLQzuTv187-I9rMdxe6V8p_KJ11By_LhV30-53kB9Fxd1mtdHwnCoKPI1XzjOs5qU3QnkI0nTp3vFS-sQkgevPUELe2dWq6qh0NSvHR8YKYoPo/s1600/IMG_6273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOTuqpgig0SedJDxijcktekNQ42IVnULLQzuTv187-I9rMdxe6V8p_KJ11By_LhV30-53kB9Fxd1mtdHwnCoKPI1XzjOs5qU3QnkI0nTp3vFS-sQkgevPUELe2dWq6qh0NSvHR8YKYoPo/s320/IMG_6273.JPG" width="320" /></a></div><br />In other news, we have a beautiful Cinderella pumpkin,<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiokSt3OixfLIq17IK8pz8tBach5ucOgMZFZR4U37aKXtnbMBB5x1YlxrEyl0L6ypLKF1Aq-j5b8F6-7VH6pmyr643U1cBgFwwkzZJfpMZPxsk6q3C0w3k_F2ROOhW2aF59o8_0f0N02SI/s1600/IMG_6274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiokSt3OixfLIq17IK8pz8tBach5ucOgMZFZR4U37aKXtnbMBB5x1YlxrEyl0L6ypLKF1Aq-j5b8F6-7VH6pmyr643U1cBgFwwkzZJfpMZPxsk6q3C0w3k_F2ROOhW2aF59o8_0f0N02SI/s320/IMG_6274.JPG" width="320" /></a></div><br />and two more shaped like the one below. We planted two varieties of pumpkin plants plus some seeds someone gave us. We got three pumpkins. Not exactly a bounty, but perfect for three kids.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDrMJnbofbWiMapOkx1c1ViIb_HkqtGQE27CUMv0m0gK-OTVL2B4ppwodvXGfIBlR6UrD5_gITJ3ywJy2zBJKVv6jp59jtjPDlcTqK-teg1Rjg28VXQT0q-NsAjbNjqCx32C2y6KTTJXQ/s1600/IMG_6275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDrMJnbofbWiMapOkx1c1ViIb_HkqtGQE27CUMv0m0gK-OTVL2B4ppwodvXGfIBlR6UrD5_gITJ3ywJy2zBJKVv6jp59jtjPDlcTqK-teg1Rjg28VXQT0q-NsAjbNjqCx32C2y6KTTJXQ/s320/IMG_6275.JPG" width="320" /></a></div><br />And then there's the watermelon. I'm not sure even one of these will be ripe before it freezes. No matter what I do, I can't seem to grow melons!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3k-xO2pxTREAmm4cjoRGjSM8aEcFMLJoI0HO2N0YkeX-FD3KmCZHR3RBp2XzCXB887g7f4EGoAFkM_HKN9UrH5UDpO_wfm9bbV0Fx-btwElV_5LDlK1uIuYasaJJ5IlwOmRw_jEsydZY/s1600/IMG_6276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3k-xO2pxTREAmm4cjoRGjSM8aEcFMLJoI0HO2N0YkeX-FD3KmCZHR3RBp2XzCXB887g7f4EGoAFkM_HKN9UrH5UDpO_wfm9bbV0Fx-btwElV_5LDlK1uIuYasaJJ5IlwOmRw_jEsydZY/s320/IMG_6276.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">The good news is that we are still cooking from the garden, or from other people's gardens, as the case may be. These potatoes are from my parents and the corn is from their neighbors.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBrZQ8QMGkhj51gYoyNbAST23Urypl_N-rbBWzYCwSXuu7EACxu8CREFOhGQRni3Iggkz-UzIa3rsw_wLjT2RfmVxkY8Cwm1KZEJDgyEEtKIwTOgVCtGu-OF2r_g_sNWOF5R-8g8oQw0w/s1600/IMG_6281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBrZQ8QMGkhj51gYoyNbAST23Urypl_N-rbBWzYCwSXuu7EACxu8CREFOhGQRni3Iggkz-UzIa3rsw_wLjT2RfmVxkY8Cwm1KZEJDgyEEtKIwTOgVCtGu-OF2r_g_sNWOF5R-8g8oQw0w/s320/IMG_6281.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"></div>Salt in Suburbiahttp://www.blogger.com/profile/13432750831029839363noreply@blogger.com1tag:blogger.com,1999:blog-319817952434481106.post-18306297321609656422011-09-06T19:39:00.000-07:002012-02-08T20:12:47.995-08:00Bicycle Errand UpgradeKnowing nothing about my <a href="http://saltinsuburbia.blogspot.com/2011/09/bicycle-errands.html">last blog post</a>, guess what my wonderful husband was doing? He was at REI buying me a bike rack and grocery panniers for my birthday! I was so surprised and excited when I opened my present. He is really good at picking gifts I love (and that, my friends, is not an easy task). <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJQZH1Pvnd5Lk3g8YKX3-p1FSXejSQJ0DM2TRoTr54omxZCdufE4M4T6BDJ8BOksP5X0KNVdHrmfWhHNKhRALHbQDDfVdKyRvM11pab_5uNM8315ZY2u-mbttU-qhtzgP3AnbkfqRHShI/s1600/IMG_6261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJQZH1Pvnd5Lk3g8YKX3-p1FSXejSQJ0DM2TRoTr54omxZCdufE4M4T6BDJ8BOksP5X0KNVdHrmfWhHNKhRALHbQDDfVdKyRvM11pab_5uNM8315ZY2u-mbttU-qhtzgP3AnbkfqRHShI/s400/IMG_6261.JPG" width="400px" /></a></div><br />After having read a lot of reviews of grocery panniers online, I was a little worried about the "heel strike" problem (where the back of your foot hits the bottom of the panniers as you pedal). However, when I took my <em>super fancy</em> new gear for a trial run, I had no problems. Sometimes having small feet comes in handy. Actually, it was my husband's great installation. I know he put a lot of care into adjusting and testing, and he's a perfectionist at these things. Not having the weight of all the groceries on my back was so much more comfortable. And the panniers snap off or fold flat when not in use (not that I've been using my bike for anything else lately). These are perfect! And just so you know, this won't be turning into a fitness blog anytime soon, but I just had to share my excitement!Salt in Suburbiahttp://www.blogger.com/profile/13432750831029839363noreply@blogger.com1tag:blogger.com,1999:blog-319817952434481106.post-10159063104792100692011-09-04T20:46:00.000-07:002012-02-08T20:12:47.995-08:00Bicycle Errands<div class="separator" style="clear: both; text-align: left;">If you live near my house, you might have seen me riding my beat up 80's StumpJumper mountain bike wearing Christian's school backpack. And you might have been laughing a little.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkNJCLObeI5vj6tyJ06caCLthpBo9yPk-oyxTS5eg2wzWZQyY1GSDrLHliiqd8UIWf7T9FaM5krJ975s63RoPxdpkxNAZnXv1dcUpfPezxV0zQjUIt80p1Ty1hCTpa0OmlxpaWXyiUogo/s1600/IMG_6250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkNJCLObeI5vj6tyJ06caCLthpBo9yPk-oyxTS5eg2wzWZQyY1GSDrLHliiqd8UIWf7T9FaM5krJ975s63RoPxdpkxNAZnXv1dcUpfPezxV0zQjUIt80p1Ty1hCTpa0OmlxpaWXyiUogo/s320/IMG_6250.JPG" width="320px" xaa="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I'm pleased to report that I have now completed five grocery runs on my bike. By the way, five out of five times, SuperTarget has NOT credited me for bringing my own bag. I guess backpacks don't count when you ask to pack the groceries in them yourself. Also, I know what you're thinking: "You can't haul groceries for five on a bike!" And you're right, but I'm a bad planner, and I'm always running out for just a few things. The big shopping gets done at Costco on my way home from work anyway.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">When I first thought up this idea, I started shopping online for a proper bike rack and grocery panniers. But... I have this problem. I can shop forever for the perfect equipment for my latest great idea. but as soon as I spend the money on the equipment, it's almost a guarantee that I won't get out and <em>do</em> whatever it was I was planning {that's the problem with being a dreamer}. This time, I decided I better just get out there and try a few runs before investing in any new equipment. I found that as silly as I might look, the school backpack works perfectly fine for now. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Besides physically feeling great after my little errands, maybe there will be other benefits. At my annual physical last year, I discovered that my cholesterol level was borderline high. I was supposed to get it re-checked six months ago, but I've been putting that off because I haven't really gotten my whole diet and exercise plan on track yet -- especially the exercise part. Maybe if I can keep up the bike errands, I'll have the courage to go get it checked again soon. I'll keep you posted. However, there is this looming problem of winter. I can promise I won't be biking through slush and snow with groceries. Dry conditions? Yes. Wet conditions? Forget it. I've had that black stripe of wet road grit painted up the back of my pants and shirt before... when I was a biking fanatic in college. No thanks. Not going there again. We'll see what other grand ideas I get this winter.</div>Salt in Suburbiahttp://www.blogger.com/profile/13432750831029839363noreply@blogger.com1tag:blogger.com,1999:blog-319817952434481106.post-66297713764306469362011-08-26T15:35:00.000-07:002012-02-08T20:12:47.995-08:00Huckleberries!We managed to hit huckleberry season perfectly two years in a row. Just returned from our second trip up Graves Creek to pick huckleberries. We hit the jackpot today. Just look at these loaded bushes!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAiVMFAPL1RGiDR6kk_j5nk5rVudr8SlFnQfUuyrghY5LFLZH1d-AqOzo9sIx8NI3qLxNmbLUWDP2ZYftEMrd2813km5bJGmvGWkmUi3-H1jqWA-IUGzrAjy-GxomONokM5byzGBPdm2I/s1600/IMG_5926.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAiVMFAPL1RGiDR6kk_j5nk5rVudr8SlFnQfUuyrghY5LFLZH1d-AqOzo9sIx8NI3qLxNmbLUWDP2ZYftEMrd2813km5bJGmvGWkmUi3-H1jqWA-IUGzrAjy-GxomONokM5byzGBPdm2I/s320/IMG_5926.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Today's huckleberry team consisted of my niece Elsie,</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrQPKDtZSc6svs1WgQBhL5MCwNgzykO1AKhMt__RhGlISEcMpOebKCgL0p2GtHpbi16l-T4aaWOMQSH34rfQ5tM3Dit6FYsve4301Gtu6NES1r3_eZmv5aQJnwp7cS7xMUgPCwXA7jo30/s1600/IMG_5929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrQPKDtZSc6svs1WgQBhL5MCwNgzykO1AKhMt__RhGlISEcMpOebKCgL0p2GtHpbi16l-T4aaWOMQSH34rfQ5tM3Dit6FYsve4301Gtu6NES1r3_eZmv5aQJnwp7cS7xMUgPCwXA7jo30/s320/IMG_5929.JPG" width="213" /></a></div><br /><div style="text-align: center;">Christian, Anna and me.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoRxj-E8Tz-NGsR_pSyZxT3UE7ZkilL_WpYXpOBlNmHOQxyDOvlMzoTO8NfhMUM97bwTfWR9NhM0Ll6ozyWP3cC7gTZjqzYpou_9SXCyPQyTih2bOuT76eKu4D7UXQhSa6jzSLF_HsmhA/s1600/IMG_5930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoRxj-E8Tz-NGsR_pSyZxT3UE7ZkilL_WpYXpOBlNmHOQxyDOvlMzoTO8NfhMUM97bwTfWR9NhM0Ll6ozyWP3cC7gTZjqzYpou_9SXCyPQyTih2bOuT76eKu4D7UXQhSa6jzSLF_HsmhA/s320/IMG_5930.JPG" width="213" /></a></div><br />Found this beautiful mountain spring along the way.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh03ygi3HK6eHiT7N-uUns_XZBmk-7so9ksRNd3PUy-lSfonhYCGRRbXZmUkSgO9zefdxAJNQjlhXcTfv0BP4G-XCGSDsubgO_5PmnVeM0RrAS4OAYgdFTxJed9C_my6ZWHawNl8WvyMh0/s1600/IMG_5946.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh03ygi3HK6eHiT7N-uUns_XZBmk-7so9ksRNd3PUy-lSfonhYCGRRbXZmUkSgO9zefdxAJNQjlhXcTfv0BP4G-XCGSDsubgO_5PmnVeM0RrAS4OAYgdFTxJed9C_my6ZWHawNl8WvyMh0/s320/IMG_5946.JPG" width="320" /></a></div><br />Elsie, Anna and I made a delicious <a href="http://saltinsuburbia.blogspot.com/2011/08/elsies-simple-sweets-chilled-fresh.html">pie</a> from the huckleberries we picked on Tuesday. I'm thinking about making some jam with the ones we picked today.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz9LPCdLzk4KlJhky3vwMvLIGPpWCH0JBKjjDDkiyfoci9A1-vz_s6eMWKSsWneCsKOfQav3sHtsh2spo7wQDvOX16BjJuNY_m9rzo29noKKIQqvLeYuUXCPyh_aTHlMTYthZRjdqwwdA/s1600/IMG_5852.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz9LPCdLzk4KlJhky3vwMvLIGPpWCH0JBKjjDDkiyfoci9A1-vz_s6eMWKSsWneCsKOfQav3sHtsh2spo7wQDvOX16BjJuNY_m9rzo29noKKIQqvLeYuUXCPyh_aTHlMTYthZRjdqwwdA/s320/IMG_5852.JPG" width="320" /></a></div>Salt in Suburbiahttp://www.blogger.com/profile/13432750831029839363noreply@blogger.com2tag:blogger.com,1999:blog-319817952434481106.post-20753154158407192512011-08-26T15:34:00.000-07:002012-02-08T20:12:47.996-08:00Elsie's Simple Sweets: Chilled Fresh Huckleberry PieOn Tuesday, our huckleberry-picking crew (Ehren, Christian, Anna, Elsie, Ethan and I) picked plenty of berries for a pie. Elsie and I found this absolutely delicious blueberry pie recipe in an old Betty Crocker cookbook and made it with our fresh Montana huckleberries. I don't even like blueberry pie, but I <em>loved</em> this recipe!<br /><br /><strong>Chilled Fresh Huckleberry Pie</strong><br /><br />1 empty 9-inch pie crust (bottom crust only) baked<br />2 c fresh huckleberries (or blueberries)<br />1/2 c sugar<br />3/4 c water<br />1 Tbsp plus 2 tsp cornstarch<br />1/4 tsp cinnamon<br />1/4 tsp salt<br />2 tsp fresh lemon juice<br />1/4 c grenadine syrup<br />whipped cream<br /><br />Pour the fresh, cleaned huckleberries into the empty pre-baked pie crust. In a saucepan, mix together the sugar, water, cornstarch, cinnamon and salt. Boil for one minute, stirring constantly. Remove from heat and stir in the lemon juice and grenadine syrup. Pour the mixture over the blueberries and chill for one hour. Top with whipped cream and serve.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirbd8GyixkQuXZsT8yVz0ZPy_FpUQ1PT4_N3jC_Ab0esSDRWpc-t3zGuuBwttqEYFIzHhQLNwzTJ2NytP3bZddb1C8V-rINafL-E95h1NZ-d0-NMuj1rOADsXKewqneDf6p7l15UuX2dE/s1600/IMG_5849.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirbd8GyixkQuXZsT8yVz0ZPy_FpUQ1PT4_N3jC_Ab0esSDRWpc-t3zGuuBwttqEYFIzHhQLNwzTJ2NytP3bZddb1C8V-rINafL-E95h1NZ-d0-NMuj1rOADsXKewqneDf6p7l15UuX2dE/s320/IMG_5849.JPG" width="213" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Did I forget the most important step? </div><div class="separator" style="clear: both; text-align: center;">Sneaking a few berries before you make the pie.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_TuQbPit-WxZ1JSEMiH1gjJAeNmM9zAFRKeCWa8zpzxBgGLOLzJ2im7o3hm18MOHhE1j7ENl34RDpWduiWM7-sXteg62TbodaC6YjNQhjvdIzX40HxnxO0FVmQeWas2fBTvDRaNlf0U/s1600/IMG_5850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_TuQbPit-WxZ1JSEMiH1gjJAeNmM9zAFRKeCWa8zpzxBgGLOLzJ2im7o3hm18MOHhE1j7ENl34RDpWduiWM7-sXteg62TbodaC6YjNQhjvdIzX40HxnxO0FVmQeWas2fBTvDRaNlf0U/s320/IMG_5850.JPG" width="320" /></a></div><br /><div style="text-align: center;">While baking, Elsie and I were discussing the fictional bakeshop called "Nellie's Simple Sweets" from the <em>Courtship of Nellie Fischer</em>, a series of books by Beverly Lewis. We both recently read this series.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Pnd_jg__05FPV8DNmlqysVSKShz7kNcgHXGYfg-yj51fd8Vz7M4ahQXLoxv3caYO4FWSEiyTjrhKOFXeXJLDHy01CgD_43UGCcj9DMmuJ5kcos_dDFDdwmHqT87hlOEYP1vY4dQoIpE/s1600/IMG_5853.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Pnd_jg__05FPV8DNmlqysVSKShz7kNcgHXGYfg-yj51fd8Vz7M4ahQXLoxv3caYO4FWSEiyTjrhKOFXeXJLDHy01CgD_43UGCcj9DMmuJ5kcos_dDFDdwmHqT87hlOEYP1vY4dQoIpE/s320/IMG_5853.JPG" width="213" /></a></div><br />Salt in Suburbiahttp://www.blogger.com/profile/13432750831029839363noreply@blogger.com0tag:blogger.com,1999:blog-319817952434481106.post-45149320484594342332011-08-18T20:21:00.000-07:002012-02-08T20:12:47.996-08:00A Peck of Pickled PeppersThis spring, my dad bought a few packs of sweet orange bell pepper plants. It turns out they were mislabeled. They were actually hot banana peppers. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirX2X1ewzgMk6LXB99HtlDvPYTWbgVdbnUW1VJgkKwZXJ_AYSUIN2Thds3B3CO4_XkNIN05hVuF60RfLpBz5i4iJ-ioLj6v_ymt41gGaXuT3En9IkRCz4axPePT90EXbaETi00_hEamWM/s1600/IMG_5321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirX2X1ewzgMk6LXB99HtlDvPYTWbgVdbnUW1VJgkKwZXJ_AYSUIN2Thds3B3CO4_XkNIN05hVuF60RfLpBz5i4iJ-ioLj6v_ymt41gGaXuT3En9IkRCz4axPePT90EXbaETi00_hEamWM/s320/IMG_5321.JPG" width="320px" /></a></div><br />Since my parents do not eat hot peppers, guess what? Their loss was my gain. Here's Anna stripping the plants of their bounty.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPi8UDMfzHEOjms2wumq5AWY8DXll07ouTwLK2cNfwpVjMNgwdahILX_n2AK8W9obAH89HesP2Tk1fmoZy9wd9WgcILLRWxbg-U-XvgeU9I-mLndTUyXdaqtuGChWpo7akYacQyb01iNk/s1600/IMG_5334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPi8UDMfzHEOjms2wumq5AWY8DXll07ouTwLK2cNfwpVjMNgwdahILX_n2AK8W9obAH89HesP2Tk1fmoZy9wd9WgcILLRWxbg-U-XvgeU9I-mLndTUyXdaqtuGChWpo7akYacQyb01iNk/s320/IMG_5334.JPG" width="275px" /></a></div><br />I've been pickling hot peppers on and off for about ten years. It's actually quite easy. Pickling is safer and easier than other types of canning. The high acid environment of pickled products inhibits the growth of botulism-causing bacteria. Therefore, you don't need a pressure cooker for processing. My small batch took just over an hour from start to finish. If you want to try it, here's what you'll need:<br /><br /><strong>Pickled Hot Banana Peppers</strong><br /><br />7 pint jars<br />7 sealing lids<br />7 jar rings<br />hot banana peppers (about an ice cream bucket full), washed and sliced into rings (stems cut off)<br />7 large cloves of garlic, peeled and cleaned<br />6 cups white vinegar<br />2 cups water<br />1 tablespoon plus 1 teaspoon pickling salt<br />1 tablespoon sugar<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOE4Dm1J65OG5i3sQWGk7RWPjAEns-Qtv5IVqabLB_Ko5BnCnrqmWftPXWWxxUtdnQls1sZ5hUAyoR1TQIRYeEM0EelKM03CP0POW8kSpKWBp0xtrli0Psn6ylBKxnY4Dg8YD-NOEP1L8/s1600/IMG_5353.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOE4Dm1J65OG5i3sQWGk7RWPjAEns-Qtv5IVqabLB_Ko5BnCnrqmWftPXWWxxUtdnQls1sZ5hUAyoR1TQIRYeEM0EelKM03CP0POW8kSpKWBp0xtrli0Psn6ylBKxnY4Dg8YD-NOEP1L8/s320/IMG_5353.JPG" width="320px" /></a></div><br />First wash your jars. You can wash and sterilize your jars in one easy step in your dishwasher. However, I never seem to time my dishwasher cycles right, so I just sterilize the old-fashioned way in boiling water. I don't have a proper canner, so I use my big stockpot for sterilizing and processing. Put a few inches of water in the bottom of your pot and flip the jars upside down. Cover the pot and boil for 10 minutes or so.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisfSpHjQV1udeob3-3oZYEQVPHoqVU8RvrakgCHoUnd1F7sYKbOouy-97hOsStRMxqmtYGmzuCDC_mJ0nCATBUhzJHESRuTnsCm_HN0AX7SaQAyMzIwQLdrPXeZ5qv1R1BjwpJvbZw9mQ/s1600/IMG_5355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisfSpHjQV1udeob3-3oZYEQVPHoqVU8RvrakgCHoUnd1F7sYKbOouy-97hOsStRMxqmtYGmzuCDC_mJ0nCATBUhzJHESRuTnsCm_HN0AX7SaQAyMzIwQLdrPXeZ5qv1R1BjwpJvbZw9mQ/s320/IMG_5355.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Meanwhile, start washing and slicing your peppers. Warning: Do not rub your eyes! Ever! You may want to wear gloves while slicing hot peppers because the oils get in your skin, and you can end up with burning skin for a few painful hours. I usually take my chances, but one year, my hands were in so much pain I could hardly sleep. Now I just try to avoid touching the seeds and juice as much as possible. Frequently rinsing your hands also helps.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizC8z1nSH2cv3ZgSJlrrIucrIRROUhXl5Tr_BDIJGlRLwtc1TTwtgXZR0f07ENkHMqvXNChacV_j6zRqZ_lG71ca8deI4vQk_xCz2OMyXQDTMFdyrn31bsv2uIM0OBlNYWRHz_DehSqBs/s1600/IMG_5357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="182px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizC8z1nSH2cv3ZgSJlrrIucrIRROUhXl5Tr_BDIJGlRLwtc1TTwtgXZR0f07ENkHMqvXNChacV_j6zRqZ_lG71ca8deI4vQk_xCz2OMyXQDTMFdyrn31bsv2uIM0OBlNYWRHz_DehSqBs/s320/IMG_5357.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">When the jars are sterilized, turn them upside down on a clean towel to dry for a bit. Add more water to your canner (or stockpot, as the case may be), and bring it to a boil. At this time, mix your brine in another large saucepan (6 cups white vinegar, 2 cups water, 1 tablespoon plus 1 teaspoon pickling salt, 1 tablespoon sugar), and bring it to a boil. In a small saucepan, bring an inch or two of water to boil and then remove from heat. Submerge your sealing lids in this hot water (the heat will help them seal better when you put them on your jars). </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">When you are ready to pack your jars, add one to two cloves of garlic to each jar (depending on how big your garlic cloves are). </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiAWY8UiNJ9PbHV4f5yUlRc8BSFKCYe5oSyOm6RRhO_bSiNPAMUHFcjRGdxHv1NnKNmdjIxKrti3bRQhzldN-CtnboOcRPsYQ504hKz3P-Ro5kFQGwZ5d7QI74LKuBVe7Y-Op-Qwhur-s/s1600/IMG_5359.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiAWY8UiNJ9PbHV4f5yUlRc8BSFKCYe5oSyOm6RRhO_bSiNPAMUHFcjRGdxHv1NnKNmdjIxKrti3bRQhzldN-CtnboOcRPsYQ504hKz3P-Ro5kFQGwZ5d7QI74LKuBVe7Y-Op-Qwhur-s/s320/IMG_5359.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Spoon in the sliced peppers. Use the spoon to pack the peppers into the jars as tightly as possible. Don't be afraid to press them down! Leave about a half inch of head space at the top of each jar.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi70bJYSPKyqApw9HDSb_v-gP3TRUwZNaqhX2la0WApxsfhoHNAyvEJ0Pm4HNVVtfMBYUAYE-88Q4t8kAxjB8HJRANmUjDXnj2jBn4Tp9sl_ueYDj0oy0HGID6ye8H0Vc8MUBij6OwJAMw/s1600/IMG_5362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi70bJYSPKyqApw9HDSb_v-gP3TRUwZNaqhX2la0WApxsfhoHNAyvEJ0Pm4HNVVtfMBYUAYE-88Q4t8kAxjB8HJRANmUjDXnj2jBn4Tp9sl_ueYDj0oy0HGID6ye8H0Vc8MUBij6OwJAMw/s320/IMG_5362.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Pour boiling brine into each jar, leaving 1/4 inch head space in each jar. Use tongs to remove the sealing lids from their hot water bath one at a time and place a lid directly on each jar. Screw a ring onto each jar and tighten. Place your jars into the boiling water in your stockpot and cover the pot. Process the jars for 10 minutes (in altitudes above 6,000 feet, process for 15 minutes).</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji5cE00b1FttGcK02vLBjYbzpCKacgSfJx5km7hLdu5vkdxRUIKtPUKdsRXtBT1gbgk0BnCgKOaRQ3_FktUQ5ekEiN92Tpibo9j9P1-2PifJU-56cENuH15uAXKqx2qMgOilJgBBcx7bM/s1600/IMG_5364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji5cE00b1FttGcK02vLBjYbzpCKacgSfJx5km7hLdu5vkdxRUIKtPUKdsRXtBT1gbgk0BnCgKOaRQ3_FktUQ5ekEiN92Tpibo9j9P1-2PifJU-56cENuH15uAXKqx2qMgOilJgBBcx7bM/s320/IMG_5364.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">After processing, remove jars from the boiling water and allow to cool. After the jars have cooled, check the lids to be sure each one has sealed. Push down on the lid. If it pops, it did not seal. Jars that do not seal must be refrigerated and used first. For best flavor, store jars for six weeks before using. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><strong>Safety Tips for Pickling</strong></div><div class="separator" style="clear: both; text-align: left;">- The level of acidity is essential for safety. Never alter the vinegar/water quantities in a recipe. </div><div class="separator" style="clear: both; text-align: left;">- Do not under-process your product. Adhere to the processing times in a trusted recipe. If you live at a high altitude, this will increase the required processing time.</div><div class="separator" style="clear: both; text-align: left;">- Cleanliness is very important. Make sure everything you use has been washed thoroughly -- the counter, your tools, the produce, and of course all the jars, lids, and rings. Sterilize your jars and keep the lids in hot water until the moment you put them on the jar.</div><div class="separator" style="clear: both; text-align: left;">- If you find a jar that lost its seal (the lid will "pop" when pushed) after it has been in storage, throw it out!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><strong>Uses for Pickled Hot Peppers</strong></div><div class="separator" style="clear: both; text-align: left;">These pickled hot peppers are great in <a href="http://saltinsuburbia.blogspot.com/2011/01/stockup-sunday-pasta-salad.html">pasta salads</a> and on pizzas. I also use them in smoked salmon and cream cheese appetizers (take a Wheat Thin, spread cream cheese on it, add a piece of smoked salmon and top with a hot pepper slice).</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibaHcRtwpkSZ4_Au3_9Jbp_7Fo5CzD4n8vtomptMQoOO3sQaPZQ3uIu-zecyN5MDSaSXKc7ZxF-1Hq__JWHL09hU_IKF2gieutFCUgA0lV4m6VdwAl1p9bdeaP-liNNnFbQduS-McBQgg/s1600/IMG_5367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibaHcRtwpkSZ4_Au3_9Jbp_7Fo5CzD4n8vtomptMQoOO3sQaPZQ3uIu-zecyN5MDSaSXKc7ZxF-1Hq__JWHL09hU_IKF2gieutFCUgA0lV4m6VdwAl1p9bdeaP-liNNnFbQduS-McBQgg/s320/IMG_5367.JPG" width="213px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><strong>Notes on Canning Jars</strong></div><div class="separator" style="clear: both; text-align: left;">I don't buy canning jars. I have inherited some from my mom. Others were saved from foods I bought at the store. If you have sealing lids and rings in your pantry, you can try them on an empty food jar before tossing the jar in the recycling bin. For pint size jars, I have reused the jars from mayonnaise, sauces, salad dressing, and certain brands of jams and jellies. Remember, you can reuse jars and rings, but sealing lids can only be used once. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><strong>Reference</strong></div><div class="separator" style="clear: both; text-align: left;">The pickling process I have been using for the last ten years comes from the Colorado State University Extension office. I don't use the same varieties of peppers they describe, but otherwise I follow their <a href="http://www.ext.colostate.edu/pubs/foodnut/09314.html">pickled pepper recipe</a>. Also, they say that the pepper recipe will make 7 or 8 pints, but I consistently find that the brine is only enough for seven pints (and there is no extra!). They also have an excellent list of food safety FAQs <a href="http://www.extension.org/food_safety/faqs">here</a>.</div>Salt in Suburbiahttp://www.blogger.com/profile/13432750831029839363noreply@blogger.com1tag:blogger.com,1999:blog-319817952434481106.post-8300801874686233312011-08-17T04:35:00.000-07:002012-02-08T20:12:47.996-08:00Wordless Wednesday: Cherry Tomatoes and Dirty Fingers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLzyzoNoxl3WCcg1UL6wXJ-2i5P9YUtA8DagAtvdufhhoyQgvHKHne1PXb9Lv1lDEgrk7nACogSj6qG1nWZYI8tt-Fh98ZFjMJjgtt_7MPpDsMirYCgQ_F-u81XPDCgUYbQ1pnpqnEnIg/s1600/IMG_5438.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLzyzoNoxl3WCcg1UL6wXJ-2i5P9YUtA8DagAtvdufhhoyQgvHKHne1PXb9Lv1lDEgrk7nACogSj6qG1nWZYI8tt-Fh98ZFjMJjgtt_7MPpDsMirYCgQ_F-u81XPDCgUYbQ1pnpqnEnIg/s400/IMG_5438.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Sweet 100 cherry tomatoes from our garden. </div><div class="separator" style="clear: both; text-align: center;">What kind of real gardner <em>doesn't</em> have dirt under his nails?</div>Salt in Suburbiahttp://www.blogger.com/profile/13432750831029839363noreply@blogger.com3tag:blogger.com,1999:blog-319817952434481106.post-16399082518061396092011-08-14T20:08:00.000-07:002012-02-08T20:12:47.996-08:00Cool CukesAlong with tomatoes, squash and other goodies from the garden, we eat a lot of refrigerator pickles this time of year. I make them just the way my mom taught me (thanks, Mom!).<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCo2waWOc3-s952khZEi2jY3yZuJavDgrAKToaDopY1UY4roErvlewTYECglVELWDV08SJ6ESxQwqlnqriGVx9Z_iFFQPT7b5mdj1k8z38xAG01gjP6EQCNVQWzECuBAaHZz2SYhR-KK4/s1600/IMG_5349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCo2waWOc3-s952khZEi2jY3yZuJavDgrAKToaDopY1UY4roErvlewTYECglVELWDV08SJ6ESxQwqlnqriGVx9Z_iFFQPT7b5mdj1k8z38xAG01gjP6EQCNVQWzECuBAaHZz2SYhR-KK4/s320/IMG_5349.JPG" width="320px" /></a></div><br /><strong>Ingredients:</strong><br />6-8 medium slicing cucumbers<br />1 onion<br />salt<br />ice cubes<br />1/2 cup vinegar (either white or cider)<br />1/2 cup sugar<br />pepper (optional)<br />celery salt (optional)<br /><br /><strong>Directions:</strong><br />Slice the cucumbers and onions into a large bowl. If the cucumbers are fresh and have thin skin, leave the skin on (more vitamins!). Sprinkle the top of the cucumbers with a generous amount of salt (3-4 tbsp). Put 6-8 ice cubes on top of the salt. Cover the bowl with plastic wrap and refrigerate overnight (or longer, up to 24 hours). Drain all the liquid from the bowl. In a jar with a tight-fitting lid, mix equal parts vinegar and sugar. Shake the mixture well until the sugar is dissolved (or nearly so -- sometimes it's hard to get it all completely dissolved). Pour the mixture over the cucumbers and stir. You can eat right them away, but it's better to let the cucumbers marinate in the vinegar mixture for at least an hour before serving. You can also add pepper and/or celery salt to taste. Be careful not to oversalt the pickles if you use celery salt. These will keep in the refrigerator for a couple of weeks, but they never last that long at our house.Salt in Suburbiahttp://www.blogger.com/profile/13432750831029839363noreply@blogger.com0tag:blogger.com,1999:blog-319817952434481106.post-28191852038005904752011-08-12T20:33:00.000-07:002012-02-08T20:12:47.996-08:00Sizzling SquashWith all the squash coming out of our garden right now, I keep hearing this quote from <em>Forrest Gump</em> in my head: "You can barbecue it, boil it, broil it, bake it, saute it. There's, um, shrimp kebabs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir fried...." <br /><br />We've eaten squash almost every day now for a few weeks. We are growing zucchini, yellow summer squash, round zucchini, and patty pan squash. So far, we've had squash kebabs, zucchini bread, zucchini soup, and sauteed squash. I'm still looking for new ways to eat it (squash gumbo, anyone?), but the garden saute is an easy favorite. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBE96l4pNYjVY1s1D9nDRhuEvBs74MK36hlmi4_Y061tmnkZSyybp3X5qtmAQb82x_44b_5FU1vBFgpZ8Fv2rVHY4R6eSu2RXPemwbj529AyEd0W-teYdl549DTnj5foRvCPkblc3BTuk/s1600/IMG_5346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBE96l4pNYjVY1s1D9nDRhuEvBs74MK36hlmi4_Y061tmnkZSyybp3X5qtmAQb82x_44b_5FU1vBFgpZ8Fv2rVHY4R6eSu2RXPemwbj529AyEd0W-teYdl549DTnj5foRvCPkblc3BTuk/s320/IMG_5346.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients:</strong></div><div class="separator" style="clear: both; text-align: left;">1 round zucchini</div><div class="separator" style="clear: both; text-align: left;">1 yellow summer squash</div><div class="separator" style="clear: both; text-align: left;">1 patty pan</div><div class="separator" style="clear: both; text-align: left;">1 clove garlic</div><div class="separator" style="clear: both; text-align: left;">1 mildly hot banana pepper (seeds removed)</div><div class="separator" style="clear: both; text-align: left;">1 corno di toro pepper (or any sweet pepper)</div><div class="separator" style="clear: both; text-align: left;">Italian seasoning </div><div class="separator" style="clear: both; text-align: left;">olive oil</div><div class="separator" style="clear: both; text-align: left;">sea salt</div><div class="separator" style="clear: both; text-align: left;">Parmesan cheese</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><strong>Directions:</strong></div><div class="separator" style="clear: both; text-align: left;">In a saute pan (I love my new ceramic non-stick pan), heat a few tablespoons of olive oil on medium high. Dice the squash, peppers and garlic. Toss vegetables into the hot oil and add Italian seasoning and salt to taste. Saute for about 10 minutes (or shorter if you like your veggies somewhat crisp). Pour into a serving bowl and garnish with Parmesan cheese.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This recipe is also good with onions. For a richer dish, replace some or all of the olive oil with butter (this browns and caramelizes the veggies a bit more). I also highly recommend the <a href="http://missoula.oilandvinegarusa.com/herbs-spices/dried-herbs/dipper-tuscany-blend.html">Tuscany Blend</a> of herbs and spices from the Oil and Vinegar store for this recipe (but unfortunately I'm out at the moment!).</div>Salt in Suburbiahttp://www.blogger.com/profile/13432750831029839363noreply@blogger.com2