Summer In a Jar

 I remember glass Mason jars, a canner, and the smell of dill at Grandma Woolum's house. Jars full of pickles, relish, and green beans were wrapped carefully in old newspapers and packed in boxes for us to take home. Our family got to enjoy  those canned goods on special occasions. I don't remember learning to can. In my first house I had lots of grapes and bought a book and figured it out. I love to fill shelves with glass jars full of the summer's harvest. I enjoy giving jars of jam or pickles as gifts. On a cold, snowy day in January I love biting into a dill pickle preserved in September.

Today I made my Summer's End Pickle Mix. I just take whatever is ripe and mix it together. This mix today was zucchini, crookneck, green beans, cucumbers, and dill. I bought the peppers, garlic, and onion.

Learning What I Love

The things we learn by heart are those that stay with us long after they were first learned. What was the first poem you learned by heart? Can you remember learning the alphabet, a Bible verse, or perhaps the days of the week.? Though life is hectic I want to learn more about what I love. This blog will be my way of chronicling the learning.

“Was there no safety? No learning by heart of the ways of the world? No guide, no shelter, but all was miracle, and leaping from the pinnacle of a tower into the air? Could it be, even for elderly people, that this was life?--startling, unexpected, unknown?” 
― Virginia Woolf, To the Lighthouse

 

Sibling Assignment #151: God's Handiwork in the Cedar Grove

Again we are rolling with our sibling assignments. Raymond Pert assigned this one. "Write about a particular thing that happened on our Sibling Outing that was especially enjoyable.  If possible, include an image, but not required."

 On Saturday, August 27th we took a sibling outing that began in Kellogg and led us through Wallace, Avery, Calder, Clarkia, the shadowy St. Joe, the Hobo Cedar Grove Botanical Area, Fernwood, St. Maries, Medimont, Lane, Rose Lake, Cataldo and more places in between. SVG came up with the idea of going to Avery after a trip she made there a year ago. Good choice!

 The whole trip reminded me once again of the spectacular beauty of my home state of Idaho. It is hard to believe that after fifty-six years I continue to still find places in north Idaho that I had never discovered before. The whole day was just a blast as we laughed, remembered, reminisced,learned, relearned, laughed more, ate, talked, and snapped pictures. Yes, we always do snap pictures!

The most enjoyable time for me was finding the Hobo Cedar Grove Botanical Area at the top of a steep gravel road north of Clarkia. Being immersed in one of the most beautiful places in the inland empire and maybe even the Pacific northwest was humbling. Just realizing how long this grove had stood here was hard to believe. The trees were seedlings in 1492.

 Leaving the hot sun and dusty road we were enveloped by the cool air and darkness of the cedar grove. At first the only sound was my sister narrating the tour with notes she found at the start. As she taught me about the birds and animals my brother was catching image after image of the grove through the lens of his camera.

Later we located a creek that provided a soothing sound as we rested by a bench.

We also took some time to pose. We had plans to meet Mom for dinner or we may have stayed there even longer, just the three of us. It was a place we didn't need stories of our youth,laughter, or smart remarks. It was a place we could be in harmony with nature.

 As I meditated on the awesome beauty of God's handiwork, I also caught images with my camera.It was the best day.

Sweet and Savory and a Keeper from the Recipe Box

I don't know if it started at Sunnyside School when we ate chili and cinnamon rolls together for hot lunch, but I love the savory tastes in beans with something a bit sweet. After camping part of the week-end we decided to use the ham bone left over from our party the other night to make a bean soup.

I also had a large zucchini just crying to be used, but I didn't want a sweet zucchini cake. I found just the right recipe online. This coffee cake is moist, delicious and not very sweet. There is a note you could add cream cheese glaze to sweeten it up. After our "camp food meals" we were ready for something simple and homey. Here is the recipe for the cake.

Zucchini Oatmeal Cake

Bake this in a 10 or 12-cup Bundt cake pan or in a 9x13x2-inch pan.

Cook Time: 70 minutes

Total Time: 70 minutes

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 cup quick-cooking oats
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 sticks butter (6 ounces)
• 1 1/2 cups light brown sugar, packed
• 3 large eggs
• 1 1/2 teaspoons vanilla
• ½ teaspoon almond extract
• 3/4 cup sour cream
• 2 cups shredded zucchini
• 3/4 cup sliced almonds

Preparation:

Grease and flour a 10- to 12-cup bundt cake pan. Heat oven to 325°.

In a bowl, combine the flour, oats, baking powder, soda, salt, and spices; set aside. In a large mixing bowl with an electric mixer, cream butter and brown sugar until light. Beat in eggs, one at a time, beating well after each addition; beat in the vanilla. Slowly beat in the dry ingredients, alternating with the buttermilk and ending with the dry ingredients. Stir in shredded zucchini and nuts. Spoon into the prepared baking pan.

Bake for 65 to 75 minutes, or until golden brown and a cake tester or toothpick inserted in center comes out clean. Cool on a rack for 10 minutes; invert onto a serving plate to cool completely. Glaze or dust with powdered sugar or make a cream cheese glaze.

There Is a Place

There Is a Place

There is a place

where the museum houses thousands of paintings

seen nowhere else in the world,

the colors so bright they grab your eyes

and hold you there, looking,

where the library is filled with brand new books

waiting for you to open them first,

to tell stories only you could know,

where fresh cherries have no pits,

where puppies never grow old.

There is such a place,

hidden deep

in me.

- Janet Wong

Porch Swing French Toast: A Keeper from the Recipe Box

This overnight french toast recipe was a perfect choice when I had family here last week. It is easy. You make it ahead and people can eat when they want. Enjoy!

Porch Swing French Toast

From the Porch Swing Bed and Breakfast, Cheyenne, Wyoming 

courtesy of Carole Eppler

Ingredients:

2 TBs. butter

4 eggs

½ cup orange juice

½ cup cream ( I used fat free half and half)

1 8 oz. can crushed pineapple

¼ cup sugar

1 TB.  grated orange zest

½ tsp. vanilla

¼ tsp. nutmeg

1 loaf French bread, cut into 1 inch slices

Topping: ¼ cup butter, softened, ½ cup brown sugar, 1 TB light corn syrup, ½ cup chopped pecans

The night before melt butter in 9x13 pan and place bread in pan. Combine all ingredients and pour over the bread. Combine topping ingredients, except the nuts. Spread topping over bread and sprinkle with nuts. Cover and refrigerate. The next morning, preheat oven 350 and bake 40 minutes or until golden. Serves 6