Recipe of the Week; SNICKERDOODLES

Just saying the name of these tasty little cookies suggests a giggle is in order. So, what's the deal?

"Snickerdoodle. A New England cookie made with flour, nuts, and dried fruits. The name is simply a nineteenth-century nonsense word for a quickly made confection."---Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 299)

"Snickerdoodle. Originating in 19th century New England, this whimsically named cookie has a characteristically crackly surface and can be either crisp or soft...The name appears to have no particular meaning or purpose."---Food Lover's Companion, Sharon Tyler Herbst, 3rd ed.[Barrons:New York] 2001 (p. 575)

"I do not know the origin of the name, but it has been proposed that it is of German origin and derived from the word "schnecken", i.e. sticky buns."---Craig Claiborne's The New York Times Food Encyclopedia, Craig Claiborne [Times Books:New York] 1985 (p. 412)

"Snickerdoodle, a biscuit made from a creamed mixture enlivened with nutmeg, nuts, and raisins. It is a specialty of the Pennsylvania Dutch, a community with many sweet biscuit and cookie recipes."---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 77)

I tend to agree with the latter, as I grew up believing a Snickerdoodle to be a local treat, popularized in the Amish community. I once said "Snickerdoodle" while living in Arizona and the response I got was "God Bless You".

This is the recipes I've used for years. I like to make Snickerdoodles for a few reasons. First of all, I typically always have the ingredients on hand. Secondly, they whip up in no time. Thirdly, they're incredibly yummy, I like to fill them with vanilla ice cream and make my own ice cream sandwiches. Mmmmm!

INGREDIENTS

1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon

Preheat oven to 350°F.

Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl. Combine flour, cream of tartar, baking soda and salt in a separate bowl.

Slowly blend dry ingredients into butter mixture.

Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.


Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl. Scoop globs of dough and roll into 1-inch balls.. Coat by gently rolling balls of dough in the sugar mixture.

Place on chilled cookie sheet, and bake 10 minutes. Remove from pan immediately. Enjoy with a glass of cold milk and a child!

A Time to Keep Tasha Tudor's Memory Alive

I am a BIG fan of Tasha Tudor. I remember reading her books when I was young, and it's been such a joy being able to experience the world she created all over again with my son.

I found it fitting to share some of her illustrations and books, as August 28th would have been her 94th birthday.

A Time to Keep is my favorite. I love to celebrate the seasons, and wish I could do so in the manner that she had. Simple, but with such charm and style!

It just wouldn't be right if we didn't celebrate the fall season by spending some time with Pumpkin Moonshine. I love the harvest season, and this book reminds me of this time growing up in the country.

If you've not read anything by Tasha Tudor, please do so. It doesn't matter if you're nine or ninety, I'm certain you would be as captivated by her illustrations and storytelling as I am!

Recipe of the Week; SUNDAY GUMBO

Typically, I post my ROTW on Thursday. Last week, I was a little under the weather and not feeling quite creative enough to be bothered. Fortunately, the illness has past and I'm back to my usual self.

It worked out well, because yesterday as I was contemplating what fantastic recipe to share, I realized I was right in the middle of making it!

When Todd and I were both young, we had a tradition in our families of going home after church and enjoying a big Sunday dinner. It's something that we've kept on doing for ourselves, and hardly a Sunday goes by without a little something special on Sunday.

Winters are especially good for Sunday dinners... I love to fire up the oven and make a roast chicken or an herb and apple stuffed pork loin. Pot roasts and big, hearty dishes of lasagna are made pretty regularly, too.

In the summer, I'm not so wild about having the oven on all day, much less eating a huge and filling meal on a hot day. On Saturday, as I stood in front of the freezer letting out all of the nice frosty air and staring aimlessly at its contents, (Dad always yelled at me for doing that) nothing had any Sunday Dinner appeal.

Nothing, except this roll of hot Italian sausage, which for whatever reason screamed "Nu'walins!" instead of "New York city street vendor!".

Then I'd realized it's been ages since I've cooked up a big pot of Gumbo... and off to the supermarket I flew for okra and shrimp.

Before I begin this recipe, there are a few things I'd like to point out. Yes, I know typically a Gumbo is made with the brown roux... all the stirring and stirring, and all the seafood and andouille. I love Gumbo this way, but when I can I like to take advantage of my crock pot. So if you're a traditionalist, you may turn your nose up at my yankee-fied Gumbo, but we all love it. I get it started at the crack of dawn, and let it do it's thing for several hours.

It's really not that labor intensive, so it's great for a lazy Sunday. All you need to go with it is a big bowl of white rice, and perhaps some cornbread. It makes a ton of food, so it's great for offering to company.

INGREDIENTS

1 pound sausage (Italian or Kielbasa)

1 pound raw shrimp, peeled an deveined

2 cups cut up cooked chicken (leftovers)

2 large, peeled carrots, cut into 1- inch rounds

2 stocks celery, with tops, cut into 1-inch pieces

1 bell pepper, any color, diced

1 medium onion, chopped

3 to 4 cloves garlic, minced

1 jalapeno, seeded and chopped

2 (28-oz) cans whole, peeled tomatoes

2 cups frozen okra

2 tablespoons fresh parsley, chopped, plus more for garnish

hot sauce, your preference

salt and pepper

creole seasoning, or a mixture of dried Italian seasonings, paprika, garlic powder, seasoned salt, ground cayenne pepper

Turn the crock pot onto the lowest setting, or 8 hours.

Begin by placing the carrots, celery, bell pepper, onion, garlic, jalapeno, parsley, hot sauce and sausage in a large crock pot. Cover with both cans of tomatoes (with the juice) and season to taste with salt, pepper, and Creole seasonings.

Allow to cook undisturbed for up to seven hours, stirring only occasionally.

About 30 minutes before you're ready to serve, add frozen okra and chicken. Stir. About 10 minutes prior to serving, add shrimp. Shrimp will turn pink when they are cooked through.

Place a ladle of Gumbo into a bowl, top with a scoop of rice and garnish with parsley.

Finding Poetry in Tragedy

I've long been fascinated by the American Civil War. To me, it encompasses a time when our country withstood it's most ultimate test. In true American fashion, we've triumphed, persevered, and found a way to move forward and live harmoniously.

Recently I came across a book entitled Civil War Poetry. It seems many writers during that time were pretty long winded, as many of the Poems go on for pages. What I like about this book in particular is that it includes works by Northern and Southern poets, so it's not a one-sided collection.

For this weeks post, I'm going to share a few of these poems that I especially like.

Ever since reading Leaves of Grass, I've been a big fan of Walt Whitman. He served as a nurse during the Civil War, so truly his words were inspired by what he'd seen.

O Captain! My Captain!

O Captain! my captain! our fearful trip is done,

The ship has weathered every rack, the prize sought we won,

The port is near, the bells I hear, the people all exulting,

While follow eyes the steady keel, the vessel grim and daring:

But O heart! heart! heart!

O the bleeding drops of red,

Where on the deck my Captain lies,

Fallen cold and dead.

O Captain! my captain! rise up and hear the bells;

Rise up- for you the flag is flung- for you the bugle trills,

For you the bouquets and ribboned wreaths- for you

the shores a-crowding,

For you they call, the swaying mass their eager faces turning;

Here captain! dear father!

This arm beneath your head!

It is some dream that on the deck

You've fallen cold and dead.

My captain does not answer, his lips are pale and still,

My father does not feel my arm, he has not pulse nor will,

The ship is anchored safe and sound, it's voyage closed and done,

From fearful trip the victor ship comes in with object won;

Exult, O shores, and ring O bells!

But I, with mournful tread,

Walk the deck my Captain lies,

Fallen cold and dead.

I'd like to note also that Whitman eulogized Abraham Lincoln in When Lilacs Last in the Dooryard Bloom'd after his assassination. This is a great and powerful tribute to our 16th President.


Francis Miles Finch is an author I'm not terribly familiar with, but after reading this touching poem honoring both the Union and Confederate solders, I feel I needed to include his work here. He wasn't a writer by profession, in fact he wasn't even published until two years after his death in 1907. It's worth noting that early in Ulysses Grant's first Presidential term (circa 1870), FMF was appointed collector of internal revenue for the Twenty-sixth District, New York.


The Blue and the Gray


By the flow of the inland river,
Whence the fleets of iron have fled,
Where the blades of the grave-grass quiver,
Asleep are the ranks of the dead:

Under the sod and dew,
Waiting the judgement-day;
Under the one, the Blue,
Under the other, the Gray

These in the robings of glory,
Those in the gloom of defeat,
All with the battle-blood gory,
In the dusk of eternity meet:
Under the sod and the dew,
Waiting the judgement-day
Under the laurel, the Blue,
Under the willow, the Gray.

From the silence of sorrowful hours
The desolate mourners go,
Lovingly laden with flowers
Alike for the friend and the foe;
Under the sod and the dew,
Waiting the judgement-day;
Under the roses, the Blue,
Under the lilies, the Gray.

So with an equal splendor,
The morning sun-rays fall,
With a touch impartially tender,
On the blossoms blooming for all:

Under the sod and the dew,
Waiting the judgement-day;
Broidered with gold, the Blue,
Mellowed with gold, the Gray.

So, when the summer calleth,
On forest and field of grain,
With an equal murmur falleth
the cooling drip of the rain:
Under the sod and the dew,
Waiting the judgement-day,
Wet with the rain, the Blue
Wet with the rain, the Gray

Sadly, but not with upbraiding,
The generous deed was done,
In the storm of the years that are fading
No braver battle was one:
Under the sod and the dew,
Waiting the judgement-day:
Under the blossoms, the Blue,
Under the garlands, the Gray

No more shall the war cry sever,
Or the winding rivers be red:
They banish our anger forever
When they laurel the graves of our dead!
Under the sod and the dew,
Waiting the judgement-day,
Love and tears for the Blue,
Tears and love for the Gray.



I have this last poem written by Oliver Wendell Holmes in a couple different collections of poetry. I feel as if he's right on point, asking the South "why?", but offering to make peace regardless of the outcome of the war.

During his senior year of college, at the outset of the Civil War, Holmes enlisted in the fourth battalion, Massachusetts militia, and then received a commission as first lieutenant in the Twentieth Regiment of Massachusetts Volunteer Infantry. He saw much action, from the Peninsula Campaign to the Wilderness, suffering wounds at the Battle of Ball's Bluff, Antietam, and Fredericksburg. He is also said to have shouted at Lincoln during the Battle of Fort Stevens, saying "Get down, you fool!" when Lincoln stood, making him a susceptible target. He was mustered out in 1864 as a brevet Lieutenant Colonel after his three-year enlistment ended. After his death two uniforms were discovered in his closet with a note attached to them reading, "These uniforms were worn by me in the Civil War and the stains upon them are my blood."

Personally, I think Mr. Holmes was a cutie!

Brother Jonathon's Lament for Sister Caroline

She has gone, she has left us in passion and pride
Our stormy -browed sister, so long at our side!
She has torn her own star from our firmament's glow,
And turned on her brother, the face of a foe!

O Caroline, Caroline, child of the sun,
We can never forget that our hearts have been one,
Our foreheads both sprinkled in Liberty's name,
From the fountain of blood with the finger of flame!

You were always too ready to fire at a touch;
But we said: "she is hasty, she does not mean much."
We have scowled when you uttered some turbulent threat;
But friendship still whispered: "Forgive and forget!"

Has our love all died out? Have its altars grown cold?
Has the curse come at last which the father's foretold?
Then Nature must teach us the strength of the chain
That her petulant children would sever in vain.

They may fight till the buzzards are gorged with their spoil,
Till the harvest grows black as it rots in the soil,
Till the wolves and the catamounts troop from their caves,
And the shark tracks the pirate, the lord of the waves:

In vain is the strife! When its fury is past,
Their fortunes must flow in one channel at last,
As the torrents that rush from the mountains of snow
Roll mingled in peace through the valley below.

Our Union is river, lake, ocean and sky;
Man breaks not the medal when God cuts the die!
Though darkened with sulphur, though cloven with steel,
The blue arch will brighten, the waters will heal!

O Caroline, Caroline, child of the sun,
There are battles with Fate that can never be won!
The star-flowering banner must never be furled,
For its blossoms of light are the hope of the world!

Go, then, our rash sister! afar and aloof,
Run wild in the sunshine away from our roof,
But when your heart aches and your feet have grown sore,
Remember the pathway that leads to our door!

Recipe of the Week; OH MY GOSH! SQUASH!

I think Pennsylvanians should rename August "Squashugust". Seriously, the zucchini and squash are plentiful... the Amish are selling them six for one dollar! (In January, we'll be paying six dollars for one squash.)

I really do love it, however, and when my baskets runneth over, it's time to crank the creative wheel in the kitchen (or hop onto the internet) and find a good way to use 'em up; something other than zucchini bread. Or zucchini lasagna. Or kabobs. Or...

You get the picture. When my Mom sent me home with a bunch of the big yellow and green vegetables (or are they fruit?) a couple weekends ago, I had two recipes in particular that caught my fancy. Today you get two recipes, instead of only one. I hope you enjoy them, as I certainly have!

This first recipe is a staple for squash and zucchini user-uppers. It's good for both, and I actually prefer to mix the two. It's a combination of a few recipes that I've gathered through the years.

SQUASH AND ZUCCHINI CASSEROLE

aka "Squasherole"

Ingredients

6 cups squash and zucchini, diced or sliced into rounds
Vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
Salt and pepper, to taste
1 cup grated cheddar cheese
1 cup dried bread crumbs, or crushed butter crackers

Preheat oven to 350 degrees.
Sauté the squash and zucchini in a little vegetable oil over medium-low heat until it has completely broken down, about 10 to 15 minutes. Drain in a colander, pressing out the excess moisture. Set aside.

In a medium size skillet, sauté the onion in butter for 3 to 5 minutes. Remove from pan and mix all ingredients together except bread crumbs. Pour mixture into a buttered casserole dish and top with bread crumbs. Bake for 25 to 30 minutes.
Top with additional cheese before serving.

This next recipe was something I happened to catch Ellie Krieger of Food Network's Healthy Appetite grill up one Saturday morning. Genius idea... delicious results. This is a great recipe for summer too, as I had plenty of spinach, parsley and basil from the garden on hand.

GRILLED ZUCCHINI ROLLS WITH HERBS AND CHEESE

Ingredients

3 zucchini (about ½ pound each), sliced lengthwise into ¼-inch slices
1 tablespoon olive oil
1/8 teaspoon salt
Pinch ground black pepper
1 ½ oz. soft goat cheese
1 tablespoon freshly minced parsley leaves
½ teaspoon lemon juice
1 cup baby spinach leaves
1/3 cup basil leaves

Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.

In a small bowl, combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.

Put ½ teaspoon of the cheese mixture about ½-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half a large, basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

*To appease my carnivore husband and take the extra step to ensure that they're not too good for you, I sprinkled some cut up cooked bacon in with the cheese. I much preferred it without.

Now, what to do with all these acorn squash...

Confessions of a Thriftstore Junquie

I have a confession to make. I've been a junquie for years. My addiction is so strong, sometimes I find myself rushing off during my lunch hour to get a fix. The area in which I live enables me greatly I'm afraid, because there is such easy access... on just about every street corner.

No, no no. I'm not a junkie... I'm a junquie. There's a difference! For starters, it's perfectly legal in all 50 states. Secondly, it's a relatively cheap habit, which is perhaps what makes my addiction so deeply satisfying! Example- You paid WHAT for that Longaberger basket?? TWO dollars??? A salad spinner! For TWENTY-FIVE cents?? Ahhhh. A high like no other. Do I really need another Longaberger basket? Probably not, but for less than the price of a gallon of gas, it's most certainly worth it.

I do not ever anticipate checking into rehab. Thrift store shopping is so gratifying, and the possibilities are endless. I'm torn on trying to convince others of it's pleasures, only because I want to save all the thrifted goodies for myself. But, on the other hand, I think there are many who could benefit, and perhaps break their own Macy's addiction. Or even (gasp!) Target.

But I'll try. Here's a list of why thrifting has such a tight grasp on me:

1. Cost. Obviously. Duh.
2. I feel like a Pirate searching for lost treasure. And I've found quite a few on my quests. Savvy.
3. Reliving a childhood memory. Once I came across some old Butterick patterns that made me think of all the sewing my Mom did when I was younger. It's just nice to be reminded of something simple, but purposeful.
4. Finding something I've thought I'd lost. Through the years and the many moves, I've lost things. Through the years thrifting, I've found a lot of those things again.
5. Finding something like Grandma had. Often I come across things that I remember either of my Grandmothers having. I can't look at a certain Correlle dish pattern and not smile, thinking of Grandma K's old dishes. It's fun to pick these kinds of things up, I love using older dishes and serving ware. And I keep my hen-in-a-nest full of Hershey Kisses, just like Grandma did!
6. Inspiration. It's easy to look at something and think, "well, that shelf sure is ugly", and move on. But certain things can just pop out at me, and instead I think "well, that shelf sure is ugly but a with a little paint and decoupage it would be perfect for the hallway!"
7. Big names. Little price tags. I'm not really a name dropper. I don't care if a purse is Coach or Kmart. But once in awhile, I'll find something that can knock my thrifted Couture stockings off. Like a $2 ladies Rolex watch at a Salvation Army store in Show Low, Arizona. Just ask my friend Dyan.
8. You never know who you might come across in a thrift store! I've seen all types... those who thrift out of necessity (I believe it necessary for all of us, regardless of which tax bracket we fall into), those who thrift for particular collections or specific items, and those who, like me, just love the thrill of the hunt.
9. Discontinued items. Thrift stores are great for finding things you wish you had bought when they were available, because no one is selling them anymore! This is the case with some Tupperware I've come across in recent months. I checked on EBay, so the 75 cents I paid for the divided storage tray with lid and detachable handle was definitely worth the cost.
10. Sometimes, I just get lucky. It could be a book, a pair of shoes, the perfect lamp... there are days where I simply come across things I wasn't looking for, didn't need, or hadn't even realize existed. Or I find another cup to replace the one I've broken in my favorite set. You just never know.

So there. I've laid it all out on the line. I've shared with you my fixation for Junque, and instead of asking for your forgiveness, I'd rather ask that you join me some Saturday morning. Confession really is good for the soul- now I've got to get going because the DePaul store closes in an hour!

Recipe of the Week; BLUEBERRY CRUMB CAKE

Summer just naturally makes me crave berries of all sorts. Growing up, we lived amongst wild blueberry patches, and I remember Mom and I taking our pails into the woods where we would find bush after bush of the little plump berries. We would spend the early morning hours tediously picking (and munching), and we'd bring home berries by the bucketload.

She used them for all sorts of goodies, like blueberry preserves and pies. And of course we had handfuls to toss in our breakfast cereal or use to cook up some flapjacks.

I haven't been able to pick any fresh berries lately, but luckily they're in abundance around here at local fruit stands and in the supermarket. I picked up a pint of berries last week, some of which I used in this delicious cake recipe I got from one of my favorite chefs- Ina Garten.

I tweaked mine ever-so-slightly; her streusel doesn't call for oats but I really like the texture it added. Also, I didn't have any lemons on hand, so I added a small splash of lemon concentrate instead. The recipe suggests unsalted butter, but I used sweet cream butter and it turned out fine. I just reduced the amount of salt it calls for.

It was a great Saturday morning treat, perfect with my morning tea on a sweet summer morning. Unless you just don't like blueberries, you cannot be disappointed with this recipe!

INGREDIENTS

For the streusel:

1/4 cup granulated sugar

1/3 cup light brown sugar, lightly packed

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

5 tablespoons unsalted butter, melted

1/3 cup all-purpose flour

1 cup quick cooking oats (not instant)

(if you choose to not use oats, add an extra cup of flour)

For the cake:

8 tablespoons unsalted butter, softened

3/4 cup granulated sugar

2 extra large eggs, at room temperature

1 teaspoon vanilla extract

1/2 teaspoon grated lemon zest

2/3 cup sour cream

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup fresh blueberries

Preheat oven to 350 degrees. Butter and flour 9-inch round baking pan.

For the streusel:

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the butter, then the flour and oats. Mix well and set aside.

For the cake:

Cream the butter and sugar on medium speed for 4 to 5 minutes, until light. Reduce the speed to low, adding the eggs one at a time. Add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on high speed, add the flour mixture to the batter until just combined. Toss about a tablespoon of flour to the blueberries and mix gently. Add the berries to the batter, fold gently through the batter with a spatula to ensure that the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the streusel topping evenly over the batter. Bake for 40 to 50 minutes, until a toothpick comes out clean. Cool completely before cutting. Serve sprinkled with confectioners sugar, if desired.

The Migh-Tea Table

Okay, so I've ToTally outdone myself with the "T's This Time. It is, after all, my favorite leTTer of the alphabet AND my favorite drink. So, I'm Talking about what?

Let me begin by saying I came across the cuTest Table at a garage sale this weekend. It's the perfecT size for my dining room. Not Too Tall, or Too Tiny. But as most garage sale Treasures do, it needed a little T L C.

Thus the dash to Home Depot for painT, then off to JoAnn Fabrics, where I spoTTed the most Terrific Toile!! I'm ToTally mad about Toile!

I began my Task by lighTly sanding and then repainTing the chairs in an heirloom whiTe. The chairs, as I bought Them were slighTly scuffed, and the previous painter was sloppy. It's okay- I love spray painT! I went over them with a coaT of the anTique shade of whiTe, giving them a much needed facelifT. Oooh, how preTTy they are now! I also decided to glaze over the paint to make it look even more anTiqued.

I painTed the base of the Table as well, covering up the ivy stencil. Whew. Much beTTer! I roughed up the edges of the chairs and Table base to enhance their primiTive qualiTy with some fine griT sandpaper...

Then the exciTment begins! I Took my Toile and soaked it in cooled, brewed Tea for only a few Tender minutes! Look- insTanT vinTage! After it dried overnight, I simply recovered the seaTs. Look what Tea can do to insTanTly age some fabric! Left is after staining, right is how is looked when I brought it home.

Four seaT cushions finished... Time for securing to the base!

Now LOOK at this Terrific Table! Totally, uh,... Toni! (I've run out of "T" adjectives) But if you know me at all, I'm certain you'll agree "Toni" is an appropriate adjective in describing my Table!

How I love my new Tea Table featuring Tea-Tinted Toile painTed anTique whiTe!