One of the interesting things about writing this blog is that my family wants to help. Maybe that’s because they frequently hear me say, “It’s Thursday again, and I don’t know what to write for my blog.” And so, they try to help, especially my husband who usually says,” write about our last trip.” And so, I did when I wrote about the Cardiff Giant. My daughter suggested that I give tips and hints on cooking, housekeeping, raising five kids, etc. But I really wasn’t sure I could recall many tips that were worthy of writing about. But here goes!! This post is a potpourri of subjects.Let’s start with potpourris! Have you tired
making your own? It’s simple enough to do, just dry every rose you receive, douse with your favorite scent, add some orris root, which preserves the fragrance, (this is easy to find) put in a jar and you’ll be amazed how those leaves retain the scent and their color. Making your own potpourri can get much more involved, but keep it simple. I have some jars from way back that I labeled with the ingredients and found the mixture is still delightful to smell.
At the grocery store, I recently asked where is the meat from animals not injected with hormones and antibiotics. I was told to look in the section under “organic.” I did, and found meat labeled, “organic” and the only other descriptive words were, “grass fed.” Beef steaks were $22.99 per pound. What does our doctor think about this latest concern and the effect it might have on people? He thought little of the effect such meat could have on adults. His concern was for young children and the milk they drink. He recommends that parents buy only organic milk. The extra hormones in some milk could create early maturing in children.
I’m hoping that writing on a number of subjects, will bring more response from “shirlandyou” readers. Since we all have to eat, cooking is a subject that never wears out. I remember my son-in-law saying, “perfect spinach.” He loves spinach and I had prepared it a most simple way. Saute garlic in a pan, add fresh spinach for a few minutes, then sprinkle with lemon juice. Hmmm, it’s good.
When there were seven people in the house, I cooked a lot. In that gang were five males and they could really put the food down. I often relied on casseroles, like “Saturday’s Special,” better known as tuna casserole. “Hamburger Casserole” was another favorite. It was a good mix of hamburger, onions, macaroni and “mom’s home canned tomatoes.” It was never as good with store-bought, canned tomatoes. For a quick supper, we never tired of home-canned peaches served with a cheese sandwich.
Now it’s different. I don’t home-can anymore and I seldom buy canned anything, except
beans. By the way, I add brown sugar, catsup and mustard while heating great northern beans on the stove and that satisfies my gang. There’s no baking, no molasses, no onion, but it is good. I steam fresh vegetables, serve a meat or fish and a salad and that’s dinner. Delicata squash has recently made a big hit at our house.While shopping I would pass by that strange looking squash, the one that’s yellow with green stripes. Now I’m convinced that it is the best squash I’ve even eaten. Here’s how to prepare it. Cut in half lengthwise, scoop out the seeds, don’t
peel, cut in half inch, moon shaped slices, place on a metal pan, drizzle with olive oil and sprinkle with salt. Turn twice while baking.Bake 425 degrees for about 25 to 30 minutes. That’s all! The results are fantastic, as it bakes, it caramelizes around the edges, oh and yes, you eat the skins.
“Honey Crisp” apples are our favorites. Of course, they cost more than other varieties. I often core them, place a little brown sugar in the center, bake at 425 degrees for about 30 minutes and my husband says their as good as apple pie without all the calories that crust creates. If some of the brown sugar escapes to the bottom of the pan, spoon it on the apples before eating.
There’s nothing simpler than buying portabella mushrooms stuffed with bacon-flavored cheese. We love them and there’s no preparation needed. Oh, and here’s a tip my daughter says I should share. Once your peppers, onions, lettuce, any fresh vegetables have been cut, wrap them in paper towels, then refrigerate. Keeping them dry makes them last longer.
I was told, by my mother-in law, that I am great at ironing, with all the years of practice I’ve had, who wouldn’t be? I’m pretty good at raising flowers, I recently did some leather craft
and get this one: my husband laughs because I faithfully grind all the kitchen scraps, such as grapefruit and orange peelings, melon skins, banana peels, strawberry stems, lettuce, any raw veggies in my Osterizer, before placing them in my compost. He says no one else would do that. I’m just following instructions (by the way, it is my first year at composting.) I’d love to hear from someone else who does that, so I can say, “see,” to-you-know-who!
It is Thursday and I have “shirlandyou” done early. That’s a good thing because I have been excited about watching the Ryan/Biden debate. I expect Ryan will win this one. I hope that he and his running mate wins the big race. Slowly you who follow “shirlandyou” are finding out more, and more about me. Now I’d like to hear about you. What are your tips on cooking, etc., your favorite quickie recipes, your strange behaviors like grinding compost ingredients. I’m waiting to hear from you!