Ah, a continued post.  I forgot to download some pictures.  Since I was in an old stand by cookbook yesterday….Silver Palate, I decided to use another old book The Victory Garden to make some Cornbread.  This book is really a treasure.  It’s funny, I get and see all these new vegetable books; this one has it all and the cool part is it’s by Vegetable so if your thinking squash (which I was) that is the chapter you want.

This book has the best cornbread recipe in which you add squash puree or pumpkin and I add roasted corn which comes frozen from trader Joe’s if I don’t have any of my own.  Who has roasted corn hanging around?  I use the bag stuff.

Yummy & very moist.  Here you go:  This is for a 10×13 pan

1.5  C. butter, melted

¾ C. brown sugar

6 eggs

4.5 tsp. lemon juice

2 C. squash or pumpkin

¾ C. milk

Mix up well with a whisk.

In a separate bowl mix:

2-¼ C. corn meal

2 C. Unbleached flour

¼ C. whole wheat flour

10 tsp. baking powder

2 tsp. cinnamon

½ tsp. salt

10 oz. bag of roasted corn

Blend dry mix into wet.  Place in sprayed pan and bake at 350 about an hour.  Awesome.

Bored with our usual salads I made this pasta salad yesterday.  Mayonnaise is not my thing and as I kept pulling things out of the fridge a vinaigrette idea came up.  My leftovers that I wanted to incorporate was a small bowl of spinach pesto, some garbanzos, black olives and some sauteed mushrooms, red pepper & onions from a pizza the other night.  Well, after adding all this stuff and about an inch from the bottle of Newman’s Own Vinaigrette (end of that bottle) I moved over to the spice rack.  There was some Onion Seed – that sounded cool, some chipotle Hot Sauce, things are looking up…….

Here we are.  Awesome, spicy.  I even thought of putting some leftover of the coconut spicy sauce from 101’s blog but it really had enough with this.

I would eat pasta salad more often if it tasted like this every time.  I think the chipotle made the difference and those seeds – nice, snappy little bite.

Our son Jesse just sent us this precious photo of our almost three year old Zoe.  Man, when she conks out she goes for it. I know for a fact that there is a huge double bed not far from where she is.  Kids comfort level is a bit different than mine.

Among all the other week-end happenings it was hot, hot yesterday – after weeks of cleaning that darn pool it was ready at 74 degrees.  I went in.  Just, absolutely, nothing like it.  I love, love my pool.  It’s small, 24’ round, above ground but just a piece of Heaven.  I’m in!!!!

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Seems to be my thing these days….experimental cooking on a Saturday.  Yesterday was a beaut.  I’ve been on a cleaning out the canned shelf kick lately and found some crushed pineapple to go along with my fresh sliced stuff so I looked for my old, tried & true pineapple upside down cake.  Couldn’t find it.  Usually I have those things in binders but so many binders……Anyhow, I found one in the original Silver Palate; made in a spring form pan – that should have clued me into a problem.  I pulled it together – nice recipe, 3 Tbs. rum which is always nice with butter and brown sugar.  Then when I went to turn it over it exploded all over my stove top – amazing mess.  It was clean so I quickly scooped it up with a spatula back to the baking sheet it was on thinking I didn’t want the sugar to bake onto the top.  It looked o.k. just kind of runny a bit so I popped the whole thing in the oven for a few extra minutes.  Actually, it worked out fine – the juice absorbed into the cake, the pineapple caramelized and the cake, well it looked like a pudding cake (maybe).  What the heck, throw it in a bowl and there you go!  Paul loved it and seriously had no idea it wasn’t supposed to look like that.  Works for me!  What a save; and I was able to get the sugar off fast before it baked on.  I did not take a picture – some would have been horrified.

Ooops forgot to include some pictures….back in a momento.

I am sorry this is a double but I am trying to get this on Facebook so it’s a test.  New, fresh post tomorrow, promise.

This morning Paul was having a guest so I made some muffins as our morning toast is getting boring.  These are Rhubarb (are you surprised? It seems all I have been using lately) anyhow Rhubarb/Blueberry Muffins.  Nice and tart so I added a sugar dusting to the tops before I baked them.  Yummmy.

4 C. white flour (King Arthur unbleached)

2 C. whole wheat flour (Masa Organics)

8 tsp. baking powder

2 tsp. salt

3 C. chopped fresh Rhubarb

2 C. frozen blueberries  (August is the month for us for fresh here in Maine)

Place your flours in a large bowl, dry whisk to mix….add your baking powder & salt via a sifter and whisk again.  Fold in the rhubarb & berries.

4 eggs

1 Tbs. lemon oil

1 whole lemon – the juice and the peel grated only

2 C. safflower oil

2 C. milk, usually almond milk but today it was buttermilk

Mix the wet together with a whisk then pour into dry….mix quickly without beating it to death.  Scoop into paper lined, sprayed, muffin tins. Dust the tops with a sprinkling of sugar.   Bake at 350 a half hour or so until a toothpick comes out clean. 

Pretty darn good.

Recently someone was inquiring about the Sauerkraut recipe:

4 Lbs. Green Cabbage, thinly sliced by hand

1 Green Apple, thinly sliced

2 Tbs. plus 1 tsp. of Salt

1 Tbs. caraway seeds

Combine all the ingredients in a VERY large bowl.  Squeeze everything with your hands a bit, as though your doing laundry.  Place a heavy plate on top and let sit at room temp, tossing and squeezing a few more times for 4 hours or so.

Place all of it in a crock or glass container, top with a clean plate that fits inside and put a weight on it, clean can of something or other works – I think one of those ice squares that are blue would work too.  The cabbage needs to be submerged in it’s own brine by ½ inch but it takes a bit to break down the liquids so wait a day or so then add ½ tsp. salt in 1 C. water as needed.  Cover with a clean cotton cloth and keep in a cool, dark place.  I put it on a wine rack in the basement. 6 weeks total.

Every few days clean & replace the plate, stir it up and reset.  Carefully skim any foam or mold that may appear on the surface.  Mold is o.k. if it doesn’t sink but skim it off.  If it goes too long and gets into the cabbage, nix it all.

When the 5-6 weeks is up….bottle it up.  I get three big containers so I just refridgerate it and give lots away but we do eat quite a bit.

The last batch I did had ½ of a red cabbage included which made it pink.  Can you imagine what all purple would look like???  I’m doing that one next.

Well, Paul’s customer when asked if he’d like to take some muffins home said….“looks like you’ve been cooking for the church, I don’t want to take your hard work”.  No, this is just me (church?) cooking for 2…..just 26 muffins!

I have been reading a fascinating book.  My sons girlfriend gave me what I thought was a cookbook but when I pulled it off the shelf recently I was so surprised and wicked excited!  The book is called My Nepenthe by Romney Steele – Bohemian Tales of Food, Family, and the Big Sur.  What particularly excited me was it’s about this family named Fassett – now, I am a big fan of Kaffe Fassett.  He came out with these tremendously complicated but beautiful knitwear designs in the 80’s. I had just learned to knit and of course, knowing basic knit/purl, started one of his.  This was the pattern I saw that caught my eye:

I made this for Ruth, in blues with lots of colors.  It’s called Circus Stars.  She was in third grade at the time.  I was so proud of this sweater – tons of work but, to me, real art when it was done.  First day of school Ruth came home crying – the kids made fun of her “crazy” sweater.  GD, brats.  That was it.

Then I started this bag:

It is truly beautiful as all of his patterns are.  I struggled big time with needlepoint – just could not get the hang of it.  My mother in law was teaching me and I remember begging her to finish it in trade for whatever she wanted!  It’s not done; it’s around here somewhere.

Anyhow, I digress, back to the book.  It’s all about his grandparents Bill and Lolly Fassett starting the first hippie restaurant in Carmel, California and all about the visitors and crazy stuff that went on.  Of course it became an art community as Carmel grew.  But they started in 1949 and it’s still happening.  I clearly remember traveling through the Big Sur on Highway One in 1969 and when we stopped in Carmel I wanted out.  I fell so in love with that tiny, cozy, artistic town.  To this day I kick myself for not staying but we, a band of 4 girls, had a move on and were headed for destination unknown.  It was fun but I still think fondly of that place.  It’s special.

Well, one thing I’m getting at:  I saw Kaffee at a workshop in Portsmouth, NH many years ago…lots of elderly women oggling over him.  It was disgusting.  But, he, at the time was pushing fabrics that he designs for quilting so that was his market.  I remember thinking, gee, he has such a beautiful British accent.  I just assumed that although he lives there that is where he’s from.  Well, no, he’s from Carmel and an offshoot of the most interesting childhood.  Fun family, probably pretty damaging stuff but waaay ahead of their time.  Arthur Miller was one who lived with them for years and all his buddies, etc.  Good read.

I think I’ll fire up a sweater for one of the girls…..surely times have changed and kids are more tolerant of COLOR these days.  My little girls live in Oakland/Berkeley – that may help.

Ah, my Catering License.  What a fiasco.  I did pass the test, I have gotten outrageous bills from everybody and his brother (the plumber is bizzar with his numbers).  The Health Inspector came for a final review yesterday – I wasn’t home so I missed him.  They won’t call first, god forbid you know anything in advance I guess to cover up but my business is not necessarily a open restaurant so……I may not be home.  The town Code Enforcement person comes for a second look tomorrow – make sure we built those stairs with 6" risers.  One of the items necessary were covers for the lightbulbs that stick straight out from the wall in the bathroom (this is the bathroom that only I and Heather will be using) it’s not a customer facility.  Anyhow, impossible finding covers but I got this hairbrained idea to buy one of those tiny shades, cover it, including the top and poke it on.  The bulbs are silicone covered so they won’t blow out anywhere if they do bust. 

Tedious.  The worst part was glue gunning the rick rack on.  I had to put that on to cover up my lousy edge and I just about killed my fingers glueing them together.  I hate glue guns….not my thing.  And, if I could sew the fabric it would have been better but those metal rims were in the way most of the time.  It’s done.  Looks good but doesn’t really want to sit on the bulb at that angle but, covered top and sides and that is what was required!

We did some major planting last week-end.  I’ve put a Mayan Garden in where the chickens used to be.  Blue Corn:

Pretty stuff, no?  I also planted Green corn.  Supposedly I’ll be able to grind these up and make muffins or whatever.  Doesn’t matter, I just liked the colors. 

Anyhow, Corn with Green beans planted at the base of each stalk and then squashes (Blue Hubbard and Kabocha Japanese).  The thought is the beans will grow up the corn and the squash will cover the weeds and keep the soil moist and protected for the corn and beans.  Lots of planting in one spot.  Paul has put in a zillion potatoes where our corn was last year – three long rows half way around the pool.  And then an inside row of Sunflowers against the pool for my “field of dreams”.

Okay now I have this hair brained idea. I have so many but this one is kinda cool.  This year, like next month JUNE  we are going to start having a “Community Supper”; once a month, here at the house, outside, picture long tables attached to each other straight out from the house, along the garden, flowers, candles, dinner.  It will be a bring your own beverage type of dinner.  I will make some amazing food (at least I hope it will be, uh oh, pressure is on) and everyone will have a ball….get to eat food and sit and party with people you may not know.  Summertime garden dinner type of affair.  It will cost, donation style, hopefully everyone will be generous.  Heather and I will pull it together, Paul will help serve.  This will all happen sometime mid June.  I need people who want to come to send me your e-mail so I can keep you posted and do a reservation thing with e-mail or phone.

Here it is:  Contact me…..  carla.rollins@gmail.com

Super greens outside, the sun is finally out!  ciao

This morning Paul was having a guest so I made some muffins as our morning toast is getting boring.  These are Rhubarb (are you surprised? It seems all I have been using lately) anyhow Rhubarb/Blueberry Muffins.  Nice and tart so I added a sugar dusting to the tops before I baked them.  Yummmy.

4 C. white flour (King Arthur unbleached)

2 C. whole wheat flour (Masa Organics)

8 tsp. baking powder

2 tsp. salt

3 C. chopped fresh Rhubarb

2 C. frozen blueberries  (August is the month for us for fresh here in Maine)

Place your flours in a large bowl, dry whisk to mix….add your baking powder & salt via a sifter and whisk again.  Fold in the rhubarb & berries.

4 eggs

1 Tbs. lemon oil

1 whole lemon – the juice and the peel grated only

2 C. safflower oil

2 C. milk, usually almond milk but today it was buttermilk

Mix the wet together with a whisk then pour into dry….mix quickly without beating it to death.  Scoop into paper lined, sprayed, muffin tins. Dust the tops with a sprinkling of sugar.   Bake at 350 a half hour or so until a toothpick comes out clean. 

Pretty darn good.

Recently someone was inquiring about the Sauerkraut recipe:

4 Lbs. Green Cabbage, thinly sliced by hand

1 Green Apple, thinly sliced

2 Tbs. plus 1 tsp. of Salt

1 Tbs. caraway seeds

Combine all the ingredients in a VERY large bowl.  Squeeze everything with your hands a bit, as though your doing laundry.  Place a heavy plate on top and let sit at room temp, tossing and squeezing a few more times for 4 hours or so.

Place all of it in a crock or glass container, top with a clean plate that fits inside and put a weight on it, clean can of something or other works – I think one of those ice squares that are blue would work too.  The cabbage needs to be submerged in it’s own brine by ½ inch but it takes a bit to break down the liquids so wait a day or so then add ½ tsp. salt in 1 C. water as needed.  Cover with a clean cotton cloth and keep in a cool, dark place.  I put it on a wine rack in the basement. 6 weeks total.

Every few days clean & replace the plate, stir it up and reset.  Carefully skim any foam or mold that may appear on the surface.  Mold is o.k. if it doesn’t sink but skim it off.  If it goes too long and gets into the cabbage, nix it all.

When the 5-6 weeks is up….bottle it up.  I get three big containers so I just refridgerate it and give lots away but we do eat quite a bit.

The last batch I did had ½ of a red cabbage included which made it pink.  Can you imagine what all purple would look like???  I’m doing that one next.

Well, Paul’s customer when asked if he’d like to take some muffins home said….“looks like you’ve been cooking for the church, I don’t want to take your hard work”.  No, this is just me (church?) cooking for 2…..just 26 muffins!

I have been reading a fascinating book.  My sons girlfriend gave me what I thought was a cookbook but when I pulled it off the shelf recently I was so surprised and wicked excited!  The book is called My Nepenthe by Romney Steele – Bohemian Tales of Food, Family, and the Big Sur.  What particularly excited me was it’s about this family named Fassett – now, I am a big fan of Kaffe Fassett.  He came out with these tremendously complicated but beautiful knitwear designs in the 80’s. I had just learned to knit and of course, knowing basic knit/purl, started one of his.  This was the pattern I saw that caught my eye:

I made this for Ruth, in blues with lots of colors.  It’s called Circus Stars.  She was in third grade at the time.  I was so proud of this sweater – tons of work but, to me, real art when it was done.  First day of school Ruth came home crying – the kids made fun of her “crazy” sweater.  GD, brats.  That was it.

Then I started this bag:

It is truly beautiful as all of his patterns are.  I struggled big time with needlepoint – just could not get the hang of it.  My mother in law was teaching me and I remember begging her to finish it in trade for whatever she wanted!  It’s not done; it’s around here somewhere.

Anyhow, I digress, back to the book.  It’s all about his grandparents Bill and Lolly Fassett starting the first hippie restaurant in Carmel, California and all about the visitors and crazy stuff that went on.  Of course it became an art community as Carmel grew.  But they started in 1949 and it’s still happening.  I clearly remember traveling through the Big Sur on Highway One in 1969 and when we stopped in Carmel I wanted out.  I fell so in love with that tiny, cozy, artistic town.  To this day I kick myself for not staying but we, a band of 4 girls, had a move on and were headed for destination unknown.  It was fun but I still think fondly of that place.  It’s special.

Well, one thing I’m getting at:  I saw Kaffee at a workshop in Portsmouth, NH many years ago…lots of elderly women oggling over him.  It was disgusting.  But, he, at the time was pushing fabrics that he designs for quilting so that was his market.  I remember thinking, gee, he has such a beautiful British accent.  I just assumed that although he lives there that is where he’s from.  Well, no, he’s from Carmel and an offshoot of the most interesting childhood.  Fun family, probably pretty damaging stuff but waaay ahead of their time.  Arthur Miller was one who lived with them for years and all his buddies, etc.  Good read.

I think I’ll fire up a sweater for one of the girls…..surely times have changed and kids are more tolerant of COLOR these days.  My little girls live in Oakland/Berkeley – that may help.

Ah, my Catering License.  What a fiasco.  I did pass the test, I have gotten outrageous bills from everybody and his brother (the plumber is bizzar with his numbers).  The Health Inspector came for a final review yesterday – I wasn’t home so I missed him.  They won’t call first, god forbid you know anything in advance I guess to cover up but my business is not necessarily a open restaurant so……I may not be home.  The town Code Enforcement person comes for a second look tomorrow – make sure we built those stairs with 6" risers.  One of the items necessary were covers for the lightbulbs that stick straight out from the wall in the bathroom (this is the bathroom that only I and Heather will be using) it’s not a customer facility.  Anyhow, impossible finding covers but I got this hairbrained idea to buy one of those tiny shades, cover it, including the top and poke it on.  The bulbs are silicone covered so they won’t blow out anywhere if they do bust. 

Tedious.  The worst part was glue gunning the rick rack on.  I had to put that on to cover up my lousy edge and I just about killed my fingers glueing them together.  I hate glue guns….not my thing.  And, if I could sew the fabric it would have been better but those metal rims were in the way most of the time.  It’s done.  Looks good but doesn’t really want to sit on the bulb at that angle but, covered top and sides and that is what was required!

We did some major planting last week-end.  I’ve put a Mayan Garden in where the chickens used to be.  Blue Corn:

Pretty stuff, no?  I also planted Green corn.  Supposedly I’ll be able to grind these up and make muffins or whatever.  Doesn’t matter, I just liked the colors. 

Anyhow, Corn with Green beans planted at the base of each stalk and then squashes (Blue Hubbard and Kabocha Japanese).  The thought is the beans will grow up the corn and the squash will cover the weeds and keep the soil moist and protected for the corn and beans.  Lots of planting in one spot.  Paul has put in a zillion potatoes where our corn was last year – three long rows half way around the pool.  And then an inside row of Sunflowers against the pool for my “field of dreams”.

Okay now I have this hair brained idea. I have so many but this one is kinda cool.  This year, like next month JUNE  we are going to start having a “Community Supper”; once a month, here at the house, outside, picture long tables attached to each other straight out from the house, along the garden, flowers, candles, dinner.  It will be a bring your own beverage type of dinner.  I will make some amazing food (at least I hope it will be, uh oh, pressure is on) and everyone will have a ball….get to eat food and sit and party with people you may not know.  Summertime garden dinner type of affair.  It will cost, donation style, hopefully everyone will be generous.  Heather and I will pull it together, Paul will help serve.  This will all happen sometime mid June.  I need people who want to come to send me your e-mail so I can keep you posted and do a reservation thing with e-mail or phone.

Here it is:  Contact me…..  carla.rollins@gmail.com

Super greens outside, the sun is finally out!  ciao

Pink Sauerkraut is ready!  Seven weeks ago I started a kraut with green apples, green cabbage and one half of a red cabbage…well, here you go, pink!  But, delicious big time!  We eat it as is or on a sandwich or better yet, next to potato salad.  Yum.  Summer is here.

It’s so delicious.  You control the salt, there is no water added it all comes from the vegetable – nice, fresh, crunchy stuff.

This week-end I got into the anticipation of visiting the kids in Jersey in two weeks so I made some homemade Feta to take to them…that too takes a few weeks of setting up.  I love digging out my molds and pressing the cheese.

Two gallons of milk doesn’t actually make much.

But, it’s so darn good.  So much better than what you get in the store; even imported doesn’t touch this stuff.

A friend of mine has been talking about Ricotta Salata and since hearing about it I’ve been looking (remember we live in Maine, not much here).  So, while cruising through my cheesemaking book there it was.  Here it is.

This is a remarkably easy cheese to make.  You heat up a gallon of milk, add some citric acid (which could be lemon juice or whatever) some salt, heat to 195 the curd will separate from the whey.  Let it sit.  Strain off the curds, Ricotta it is.  And, so good just as is.  I had a hard time not eating it all.  It’s like dry cottage cheese.  But, I put it in molds and pressed, in my case, paper on top, tuna cans on top of that, glass of water on top of that…..for 12 hours.  This morning I emptied it out of the mold and patted it with lime salt that I had made previously.  I’ll re-mold and re salt occasionally for two weeks then it will be done.  I’m thinking it will be dry with a crumb.  I’m hoping anyway.  My friend says you can grate it but my pressing technique isn’t “commercial” so grating may not be in my cards but that’s o.k. delicious it will be!

My sister, who lives in Korea has sent me a beautiful hand made cup this week.  I love it.  It’s the perfect mid day drinking vessel for coffee or tea. 

This picture doesn’t do it justice but the hand feel is amazing.  So smooth with the little lip to it for hooking your thumb onto.  Very cool.

Yesterday afternoon I had a burst of energy with the thought of being inside for a bit.  I made a dress for my little girls and now today need to make another.  Their box is full of cool stuff now so I’ll be sending it off tomorrow.  I like to make these guys treats every few months with all sorts of surprises in the box.  This time, in anticipation of their coming to visit July 8th. I have included MAINE stuff, maps, t-shirts, etc.  Can’t wait.

Ruth and Matt have moved to New Jersey – I thought they would like some eye candy for Ruth’s car.

Messed about with making a cobbler from The Common Ground Cookbook yesterday.  It was interesting as the cake part goes on the bottom and as you can see comes out the top…..and all over the place.  It’s good but needs some zip to it.  I made it with coconut milk (from a can) instead of regular milk.  Normally I use buttermilk – I’ll be going back to that.

But, when you have lots of fruits hanging around there is nothing better!

and some chopped pears.

Ad Hoc Cookbook has a recipe for blueberry cobbler which I’m trying next – the fruit doesn’t get cooked first.  We’ve been talking allot about camping in the Maine Woods and Coast this summer which has led to my thinking of blueberries……I need to get Paul to hurry up and eat that cobbler so I can make this new one. 

Taken with instagram  Having fun altering these photos.  This is my third year of garlic – you use the same bulbs, just a clove of each, replant and each year they get bigger and bigger.  These won’t get harvested for a few months yet – they’ll be huge.  All different varieties, red, Russian, white, purple, etc.  I dry them out, same my replanting cloves and then keep them in a basket on the porch until used up.  I still have leftovers from last years garlic I’ll have to amp up my garlic cooking.

As you can see…..plenty of rhubarb in the background.  I may be the queen of rhubarb it’s so darn big and healthy.  Cobbler happening today, recipe from Common Ground….old, old, old cookbook – one of my favorites.  Such a hippie!