Cranberries. And Chocolate.

I love dried cranberries. And chocolate. And nuts.

Last night, I had all three. Just not together. Until I got busy in the kitchen. Ooh, I love this recipe!

Chocolate Cranberry Clusters

1 cup toasted almonds, coarsely chopped
1/2 cup dried cranberries, coarsely chopped
8 ounces dark chocolate, finely chopped

Combine the almonds and cranberries.

Line a baking sheet with waxed paper.

Melt the chocolate in the top of a double boiler over slightly simmering water. Stir frequently.

When chocolate is melted, add the cranberries and nuts.

Spoon out heaping clusters of the mixture onto the waxed paper. Put the baking sheet into the refrigerator for 10 minutes.

Store and serve at room temperature. That is, if they last long enough to store. Or serve.

I wish you a candy-filled, peaceful day.

One Step Forward

You may have noticed I've been doing a lot of cooking and baking recently. I've been sharing recipes, hoping you might find some of them useful.

It took me a while to get back into the kitchen but now that I'm starting to find my way among the pots and pans, it feels really good. Vito and I cooked together every day and we spent so many wonderful hours in our kitchen. Months ago I couldn't stand the idea of being in the space without him but I'm slowly getting back to finding peace mixing, baking and cooking. I think he'd want me to feel good in the kitchen again. Who am I kidding? I know he'd like it.

Figuring out how to cook in smaller quantities is still a challenge. I try to cut back but consistently make way more than I can eat on my own. So, the freezer is full. And the neighbors are getting fat! No, not really, but they are tasting some of the extras. So far, no one's complaining so that's good. Eventually I'll learn how to cook less, but for now it's just okay to be wielding my spatula again.

Baby steps, right?

I hope you have a peaceful day. Any plans for this blustery day?

And Again

So shoot me. I'm still on a soup kick!

Hope you have a peaceful day. And give the soup a try--it's really good!

Veggie Soup

1 large onion
2 large potatoes, peeled and cubed
5 cups vegetable broth
2 stalks celery, diced
1 cup cut green beans
2 cups chopped spinach
1 chopped carrot
1 cup chopped sweet red pepper
1 tablespoon dill
1 cup corn kernels
1 15-oz. can kidney beans, drained and rinsed
1 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon black pepper
Parmesan cheese, if desired for sprinkling at serving

In a large stock pot, bring broth, onion and potatoes to a boil. Reduce heat to a simmer, cover and cook for 15 minutes. Add remaining ingredients, except for Parmesan cheese, and cook, uncovered for an additional 15-20 minutes, or until all vegetables are tender.

Sprinkle with Parmesan cheese, if desired, at serving.

Yum!

Still loving the soup here...

Black Bean Soup

A great thing to make on a cold day. I love to eat this with tortilla chips warmed in the oven. Spice it up if you like things extra-hot. Or, use a light hand with the spices if you desire a milder taste.

Black Bean Soup

One pound dried black beans
6 cups water
3 cups chicken or vegetable broth
3 tablespoons olive oil
1 green bell pepper
1 red or orange bell pepper
1 onion
8 cloves garlic
2 tablespoons lime juice
½ cup orange juice
16-ounce can plum tomatoes
½ teaspoon thyme
½ teaspoon cumin
½ teaspoon black pepper
1 cup cooked rice

Soak beans in cold water overnight.

Drain beans, rinse, and discard any stones. Place beans in a large stockpot with 6 cups water and bring to a boil. Reduce heat and simmer, covered, for 2 hours. When beans are easily pierced with a fork, proceed to next step.

Chop peppers, onion, and garlic. Saute vegetables in skillet with olive oil until vegetables are tender.

Combine vegetables and beans in stockpot. Add remaining ingredients and simmer for 30-40 minutes. Just before serving, add rice and heat through.

Tons of Soup

I made this a few days ago. I cut the ingredient list in half, and there's still tons of soup. Thank goodness, it's so yummy! I love soup weather, don't you?


Roasted Squash Soup

1 acorn squash
1 butternut squash
2 sweet potatoes
2 large onions
6 garlic cloves
½ T. cinnamon
1 Tbsp onion powder
2 T. garlic powder
1 T. pumpkin pie spice
1 T. cumin
2 T. oregano
2 T. paprika
2 T. chili pepper
1 T. salt
1 T. black pepper
1/4 cup olive oil
1 cup canned pumpkin
4 cups vegetable stock
1 cup heavy whipping cream
1 cup small pasta

Cut squashes in half and remove seeds. Cut sweet potatoes and onions in half. Put all the pieces in a roasting pan, flesh side up. Sprinkle with spice mixture and drizzle with olive oil. Turn flesh side down, placing garlic cloves under cavity of the squash. Roast in a 350 degree oven for 40 minutes or until fork tender.

Cool, then scoop flesh into a pot. Add pumpkin and blend with an immersion mixer. Still blending, slowly add stock. Add heavy cream. Bring to a boil, then add pasta.

Cook for 20 minutes, stirring occasionally.

Bubble, Bubble...

A little of this. Some of that. And how about those?

Yeah, it's a recipe. Last night's dinner, actually.

It was late. I was tired. And hungry.

I'd just brought in a big basket of stuff from the yard. Good stuff.

Acorn squash. Butternut squash. Apples. Carrots.

You get it, don't you? I peeled. Cubed. Dumped it all into a pot. Added some vegetable broth. Salt. Pepper. And--the kicker!--pumpkin pie spice.

Cooked it all until it was soft. Then, the food processor.

Oh. My. Goodness. Yummy doesn't begin to describe this soup. And there was enough to freeze two pint jars, so in the very near future I won't have to cook. Just defrost. Nuke. And eat!

So, now you know what I was doing at ten last night. What were you up to?

Wishing you a peaceful day!

Whole Lotta Eatin'

The end of summer chores are mind-boggling here on the farm.

Always something to do.

And, always something pretty to appreciate.

The grapes are amazing.

Truly incredible!

More on that another time.

Now, I'm showing you what's been filling the kitchen.

Imagine some mouthwatering aromas, okay?

Applesauce. Apple butter. Apple pie filling.

And some random pickles!

Applesauce.

When we bought the farm, we planted a small orchard.

It's finally bearing bushels of fruit.

Fabulous!

The tomatoes keep coming.

The last of the blueberries became jam.
Yum!

Wishing you a peaceful day. Me? I'm going to get some writing done. Look at the hole where the bathroom fan and light should be. Maybe I'll figure that out. Or, I could just take a walk through the forest. It's a blustery day, the perfect time for forest walking.

Who am I kidding? Any day is a good one for a walk in the forest.

See you tomorrow.

Farm Happenings

Summer is a busy time here at the farm. The days seem so short, mostly because I'm trying to fit in weeding, mowing, harvesting, canning, freezing, housekeeping and, last but not least, writing. Yes, my days have been jam-packed but I like it that way. Not an awful lot of spare time to think, which is a good way to get through the days.

As usual, I'm hitting the floor running today so I thought I'd share a couple of photos. That way you can see what kept me busy just a few days ago.

First, though, I've got to show you one of my favorite things. Do you see that lovely bracelet hanging on the vase holding a lily my sweet man planted for me about three years ago? (Yes, I know it's a long, convoluted question but, honestly, everything is important so I squashed it all in!) Anyhow, I've been wearing that bracelet in remembrance of those who suffer from the monster leukemia. I love the bracelet. It is comfortable, warms my heart and gives me hope that someday no one will suffer from the disease.

Strides are being made. Yesterday's news featured the fabulous news that three cases of CLL, the most common type of leukemia, are being treated successfully in a new manner. Three cases may not seem huge to someone who's never dealt with the disease. Believe me, every case is important and every life saved matters. This news gives hope that treatments are evolving, lives will be saved and maybe, someday, the monster leukemia won't claim any more beautiful people.

Anyhow, that bracelet? I love it and wear it everyday. I park it when I'm going to do something messy, which is why it's hanging on the lily.

Now, to the messy...

Blackberries, raspberries and blueberries just keep coming here.

Honestly, I can't pick the blueberries quickly enough!

Raspberry Jam

Mangoes.
They didn't grow here on the farm.
Wouldn't it be amazing if we could grow tropical fruits here?
Hmm...

Mangoes getting hot and sticky.

Now, mango jam!

So many cucumbers!

Washed and dried.

I love dill pickles!

So, what's been going on in your neck of the woods? Anything you'd care to share?

Wishing you a peaceful day!

Unplugging

Good day, friends. I hope this finds you well and enjoying a lovely, peaceful Thursday.

Me? Well, I've got a kitchen counter covered with peaches, cukes, eggplants, tomatoes and a fridge full of berries. I've got some serious canning to do. And, there's more growing in the garden as we speak!

AHH!

Too, I need to put myself in front of the computer and work on the new book. I'm into chapter seven, really enjoying the way it's going and am anxious to put more time in on the story.

So...

I'm going to unplug for a day. Maybe two.

Hoping to be back by the weekend. Until then, I wish you joy. Thanks for stopping by!

Madcapped Monday

Whew! Farm life this weekend was way beyond hectic. Every minute filled, lots of dashing from one project to the next and more dishwashing than I care to remember.

The good news? So much progress. Jams, pickles and relish all canned. Mowing, weeding and vegetable and fruit picking under control.

And the new book is moving right along, another huge milestone for me. Better yet, now, thanks to my dear sister/friend Donna, it even has a title. Thanks, Donna!

So, this Monday morning as I dash off to tackle today's farm chores, I want to share a couple of from-the-farm photos. Everything is thriving, and oh-so green!

Peaches. The trees are loaded with 'em, and they're wonderfully sweet.

I pick raspberries twice a day.
The jam from these berries is awesome!

Just so plain and pretty.

I cut down a load of this but didn't have the heart to completely erradicate it.

Even weeds have their place, don't you think?

Wishing you a peaceful Monday!

Four-story Gorilla

You know, there just aren't enough hours in the day sometimes. I scramble from one thing to the next, always with my to-do list by my side, but try as I might I just don't get everything done. It is beginning to frustrate me!

What about you? Does your to-do list feel like a four-story dancing gorilla? If so, does yours need a partner? I've got one I'm willing to toss!

I hope you have a lovely Sunday.

Me? I'm off to do some weeding and mowing before it gets hot. Then, I'm bringing heat into the kitchen in the form of hot pepper relish. Afterward, I'm putting the heat on the page in chapter four of the new book. That's right, things are getting steamy in book world.

Thanks for stopping by!

Busyness

Lions and tigers and bears--

Oh, sorry. Canning steam on the brain, I think.

Around here it's mangoes and blueberries and eggplants and...

Oh, the list goes on and means I'm busy in the kitchen. Will show photos soon, I promise. Until then, it's back to the stove for me.

Hope you have a peaceful weekend!

Confessions

Shameful, that's what it is. Really. Truly. Just...ridiculous.

What's on my mind this morning? Confession. Yes, it's true. I'm here to confess.

I've been eating like a college student again. Embarrassing, but true.

By this time last week, I was already dealing with heat exhaustion which, as we now know, was only the beginning of the fiasco. So eating well hasn't been at the top of my to-do list. But that changes. Today. How can I be so sure? Because I'm confessing here, laying it all out, showing just what kind of diet I've been on. Ready? Are you sure? It's kind of ugly...

Okay, here goes--

Breakfast.

Fast. Easy. Yummy.

Not nearly as nutritionally sound as other choices I might make.

And, I've got to consider alternatives to the coffee. I'd love a "real" cup of coffee now and again, but I just can't face that full-size carafe. Seeing only an inch of coffee in it just makes me sad, so I've been relying on the packets. They're good, don't get me wrong, but I'd love the aroma of brewing coffee in the house, which these don't give.

Onward to...

Lunch. Yes, ice cream melting on brownies.

See how it's melting in the NY heat?

And this. Woo-ee! I brought this package back from Florida.

If you've never tried these amazing little sesame candies, I've got to warn you they're addictive. Really, addictive!

Vito loved these, and it's a taste he's passed on to me.

These things disappear like magic, especially when they're next to the computer and I'm writing a book.

So, there you have it. My food confessions. Bad, huh? I know, I know...

Today's mission: Eat "real food".

What about you? Have a mission for your day?

Stay cool, have fun and find peace!

It's That Time Again...

That's right. It's zucchini time again. I love zucchini! I know, everyone moans and groans about the summertime glut of zucchini. Not me--I can never get enough zucchini!

I hope you enjoy these as much as I do.

Fried Zucchini Blossoms

A favorite in our house!

Fried Zucchini Blossoms

zucchini blossoms
2 cups whole milk
4 Tablespoons
flour
An egg, lightly beaten
Salt
Olive oil for frying

Trim the stems of the zucchini blossoms, remove flower parts from inside the blossom and wash gently them gently. Pat them dry, using a delicate touch. Combine the milk, flour and egg.

Heat the oil in a deep pan.

Lightly salt the zucchini blossoms then dredge them in batter. Immediately drop them into the oil and fry them until golden. Drain on paper towels, then serve them hot.

Make more than you think you'll need. Believe me. Make more.

Confession

I'm going to come clean with you. The kitchen is still a trial for me. This cooking for one? It stinks. Really, I can't stand cooking just for me. And I'm finally getting tired of eating Amy's frozen dinners.

So, last night after yet another dinner of cold cereal, I decided to half cook. Half cook, is that a real kitchen-y term? Whatever. I figured that if I baked something halfway decent that I could grab and eat, maybe with a cup of chai or glass of milk, it had to beat cold cereal. Sounds logical, doesn't it? Alright, maybe it sounds half logical.

Still, it's progress.

The recipe I chose is one I've been making for years. My sweet man loved these muffins, and so do I. In fact, I doubled the batch last night so I'll have half meals for a week or so.

Fast, simple and yummy. It doesn't get much better than that! I hope you enjoy these, my half cook recipe for the week.

Applesauce Muffins

2 cups biscuit mix
1/3 cup granulated sugar
1 t. cinnamon
3/4 cup applesauce
3 T. milk
1 egg, slightly beaten
2 T. vegetable oil
2 T. melted butter
½ t. cinnamon
1/4 cup granulated sugar

Lightly grease muffins tins.

In a large bowl mix together biscuit mix ,
1/3 cup granulated sugar and 1 t. cinnamon.
Add applesauce, milk, egg and oil and mix well.

Pour batter into greased tins.
Place in a pre-heated 400-degree oven
and bake for 12-15 minutes.
Cool to room temperature.

In a small bowl, stir together remaining cinnamon and sugar.
Dip the top of each muffin into the melted butter
then into the cinnamon-sugar mixture.

Makes a dozen muffins.

Jammed

Isn't strawberry jam such a gorgeous color? An added bonus is the heavenly scent in the kitchen from mashing, boiling and canning all those lovely berries. Just all so yummy!

No berry business today. But tomorrow? Who knows!

What about you? Any plans for today?

Jammin'

Let's see if you can guess what I'll be doing this morning.

Canning jars and bands? Sterilized. Sugar? Huge bag waiting to be opened. Enormous pot for water bath? Ready and waiting. Large cauldron, ah, pot for mixing and stirring? Already on the stove.

Kitchen table? Covered with containers of strawberries. Give me a couple of hours and they'll be toast, uh, jam.

Better find a cup of joe before I begin the jam. If I don't I could end up with a very interesting mix!

What's on the agenda for your day?

This and That

Happy Friday! I hope you've had a great week. What have you been up to? Anything you'd care to share? Come on, 'fess up! I'm wildly curious!

Truthfully I'm probably so curious because my week has been good, but not especially noteworthy. We've been busy here on the farm planting the veggie gardens. I'm happy to say that most of the vegetables, and a good amount of the flowers, too, are now in the ground. Yay! We've been hot, tired and dirty but it's been fun. Yeah, I know...I must be nuts.

I've gotten a good amount of reading done. It feels so wonderfully decadent to laze about in the gazebo in the evening and lose myself in a good book for a few hours. I could get used to doing that--oh, wait! I am used to do it! It's pretty much become the routine here. After dinner we head to the gazebo. Hubby carves. I read. Very peaceful.

What have I been reading? Well, I'm really lucky because my mom is wonderful about sharing her favorite authors with me. We both like Janet Evanovich and in the past few months Mom's brought over quite a few of her titles. Some of them, like Thanksgiving, are older stories but there's the latest Plum (I think it's the latest, I'm not sure now...) in the stack so I've been loving reading them. Perfect summertime reading, I think. Thanks Mom! :)

Before I forget, I wanted to tell you that I've decided to share some of our favorite summer recipes with you. I usually post once or twice a month at the From the Kitchen page but with the warm weather and all I thought I'd post daily. Everyone's grilling and looking for fast, easy and delish things to serve and believe me, I've got a lot of recipes! Cooking is big at this house, as is fast and easy, so it seems like a grand idea to send some of our kitchen treats from our house to yours. I've already begun, so if you haven't checked lately there are a bunch of new recipes already on the page. And, as I said, there'll be a new recipe posted every day, all summer long. I hope you enjoy them! And please feel free to share some of your own summer favorites!

Hope you have a great weekend! Us? We're planning on hanging out, rowing on the pond and playing in the yard. Probably mowing the lawn. Making ice cream. You know, summer-y stuff.

PS

Just wanted to mention there are new posts in From the Kitchen and From the Garden. Short ones but if you're in the mood for something yummy you might want to peek into the Kitchen. Something pretty? Definitely the Garden.

Have a good one!

An addition...

to the From the Kitchen page. Easter Bread! Thought I'd share the recipe, and spread the news it's available. I love this bread. Easy to make, looks great and tastes yummy. :)