Ambivalent Birthday Celebration.

The problem is, I don’t make cakes, haven’t in about 30 years. I just happen to not like cake. One of the few I do like is a sponge roll with jam, simple and light. I don’t like frosting either. So I went online to find cake recipes, and studied my cookbooks. I chose about eight different types, but none of them really excited me. Then it came to me! I’ll make an Allegretti cake.

Pasta Fridays: Mushroom Cream Sauce

This works with any mushroom type, and the texture is wonderfully smooth and creamy and coats the bigger pasta types beautifully. I had on hand frozen dumplings, portobello caps, and shallots. I boiled the dumplings in chicken stock to plump them up to double their size and thick sliced halved mushrooms. After cooking down the…

Pasta Fridays: Green Pea Sauce with Ricotta and Ham

A new tradition in the making that I’m hoping will prevail. I want to explore the Pasta World! Recipe Marcella Hazan:I substituted a small frozen bag of green peas. Having Italian Food may often amount to no more than that, or to a pizza, or a platter of cold cuts, or a rice and chicken salad….

Coop Stories: First Chickens

And of course the Portraits and they all have names:

Mahogany, Copper, Meanie, Marilyn, Cotton, Snowflake, Nefertiti, Nessa, Muffy, Yalamay, Zora, Nuru, Pumpkin, Sidekick, Buttercup, Sooty, Sheela, Sophie, Scrappy, Rosie, Jamie, Angelina, Sweet thing, Cruella DeVille

Coop Stories: First Coop Arrival

I dreamed of a coop I could walk into, like I remembered doing as a child. My childhood chicken houses were rustic, simple, rudimentary, but they were familiar, so the designs I saw, which were in most instances a box you could reach into, but not walk into, just didn’t fit the vision.

Grief My Way

I’ve had people and dogs die before. She isn’t the first. What I know about myself is that I don’t want people to hug me when I’m grieving.
I don’t want people to talk to me when I’m grieving.
I don’t want people to touch me when I’m grieving.

Transformative Tuesdays

I don’t like, nor do I do well with classroom textbook language studies. Immersion is the best for me, but I can not run away to San Miguel Allende or some quaint beautiful little village to live and learn. So reading both “Love in the time of Cholera’s” simultaneously is my choice for now.

Meditative Mondays. Jan 24 2022

Now I’m slowing down and enjoying the rhythm of creating something with love and intention. I am slowing down so I can appreciate the food before me. The food that grows for me outside, and the food brought to me by the labors of many other souls. To feel the enormity of what actually is behind every ingredient I’m working with. The salt flats, the transport, the farmer and fisherman. The people in the factories. The support network for those people. All the centuries of people who learned and taught how to use herbs and spices.

Csiga

My newest roll is chocolate. “Kakaós Csiga” in Hungarian (Chocolate Snail) Chocolate snail pastry made with bitter cocoa, butter and sugar, is everywhere in Hungary, in other countries as well actually. In Germany its called schnecken! Maybe that’s why Ken likes it. Schielka/Schnecken, it’s a stretch but his ancestry is a Polish/German mix. Legend has…

Cinnamon 4-pack

From now on, I will be making super gooey rolls. I will be amping it up until I get to the point where it’s just too much…maybe when you can go swimming in cinnamon goop? Not sure. Anyway I’m excited about them. And I’m thinking Cinnamon Sundays! Why not?

Global Village Concept: October 2021

We are getting close to fleshing out the idea, the big parts are in place. Now begins the tweaking of it. The fun part. I’m excited to see how it will all come together, so I’m creating these posts as the between part of the before and after. Later I’ll dig through the archives and document the coops and changes over the years.

Finding Recipes

I didn’t have Grandmothers baking and handing down recipes. I didn’t grow up with baking and desserts. I didn’t even taste banana bread until I was married, had a couple kids and made one myself. I didn’t know how to cook when I got married. Luckily, a simple wedding gift of a cookbook, “The American home cookbook” to be exact, helped me to make edible food for my family.

Honey

Who doesn’t love warm bread with a dab of butter and a drizzle of pure natural honey?It just seems natural to add honey to a delicious meal of warm bread, fresh eggs, smoked bacon or kolbasz. It really sweetens up the smoky, salty flavor of the meats.Rich dark roast coffee or espresso with warm bread…