Friday, November 28, 2014
Wednesday, November 26, 2014
Hearts of Romain
with Crisp Red Apples, Celery, and Cider Vinaigrette
Spatchcocked Turkey Roasted with Lemon, Sage, and Garlic
with Gilbert Gravy
Linguiça Sausage Stuffing
with Mushrooms and Caramelized Onions
Sizzliń Corn and Jalapeño Bread
Sweet Potato Purée
with Pecan Streusel
Green Beans with Lemon-Butter Bread Crumbs
and Toasted Almonds
Cape Cod Cranberry Compote
Spiced Pumpkin Layer Cake
with Cream Cheese Frosting
Honey Rosted Bosc Pears
with Sticky Toffee Pudding Ice Cream
Monday, November 24, 2014
This year Niegel had run two 5K’s before Thanksgiving. I volunteered for one at the campus and the other was at our town. Both of us decided that could be our tradition before Thanksgiving. We usually plant bulbs after Thanksgiving it was a tradition that we have kept for two years.
This year we decided that we would make an attempt to run at least one 5K. If we can’t run we will attempt to walk. In addition to this we make a donation to the local food pantry.
November is a month that we are conscious to be thankful to simple things around us including our own family members. I enjoy taking part in these activities with my children.
Little Nicolette has been asking me to buy her sneakers so she could run a with her brother. I promised her that we are going to participate the FrostyK.
Monday, November 17, 2014
I remember when I was a kid I would ask my mother to make noodles. It was such a big preparation, because it needed vegetables to thinly cut and cook the meat. Getting all the ingredients together was a such a big task. I can recall to this day I was so eager to help her to make this dish because it was one of my favorite; which my mother prepared. No one to this day was able to make this lovely dish for me, but I am not complaining glad that I can cook.
1 leek white and green part
1/4 of white cabbage
2 carrots thinly sliced as matchsticks
1 medium white onion
3 cloves of garlic
1/2 inch piece of ginger
1 ripe tomato diced
choice of your meat chicken/pork/beef thinly sliced drizzled with soy sauce and extra sauce for cooking
shrimp coated with soy sauce
egg omelet cut into stripes
salted fish cut into thin small piece for frying (salted cod works fine)
1 pkt of wide rice noodles
Oil for frying and cooking
Sunday, November 9, 2014
I skipped planting garlic last year for no apparent reason. I knew I was disappointed that the first year when I planted them I did not get any garlic scapes. This is the reason number one I did not plant them last year. Garlic scapes are simply beautiful and elegant. I would arrange them as flower arrangement because for me they are so much full of character. I use to buy them from the farmers market when I was a resident in the state of VA.
I am planting five varieties this year including a hard neck which is bound to give to garlic scapes. The varieties include Elephant Garlic, Regular soft neck garlic, Harry’s Italian Late, Rosewoods, Broad Leaf Czech soft neck. I will be panting them soon. We have dedicated a raise bed only for garlic this year. I am very keen on Elephant Garlic, I don't know for what I might use it yet. The store kind wont produce any scapes for sure I know this from practice, but I am eager to see what will happen to the elephant garlic will it produce any scape, or not? The other kinds are from a certified organic farm which gives some informations about its characters. Have to wail till mid June to find the results. I might not have to buy garlic from the grocery store who knows…
Monday, November 3, 2014
Above is a picture of our garden before we decided to pull all our green tomatoes. Yes, with some help before everything freezers we thought it was a good idea to pull our tomato plants and add them to the compost. The result, I ended up with so many green tomatoes. Again I have not make fried green tomatoes. Because I have been making salsas and chutneys.
Back to green tomatoes, This years salsa has some extra heat from habanero chillies and jalapeños. I have been using the left overs to add heat to curries and sambols we make constantly to keep us warm.
Thursday, October 30, 2014
I know Marisa, the canning queen is working on a, more of a smooth textured jam on pears. But I do like the texture in this and the combination of pears and vanilla, it is almost equal to heaven, Yes, it is that good. I will be baking more homemade wheat breads this winter to spread this delicious jam.