Hamburgers and Gravy

One of Pierce's favorite foods is Hamburger.  I guess that just comes from being a 21 year old fella!  While he was home over Thanksgiving break I planned to make hamburgers for dinner one evening.  You know what they say about the best laid plans?  Yep, something came up and I had to leave the house knowing I wouldn't be back in time to get dinner on the table at a reasonable hour.

My solution was to patty out the hamburgers, sear them in a skillet and place them in the crockpot.  I then blended together one cup of cold water and 1/2 cup of  homemade "instant gravy mix" and poured it over the hamburgers.  Set the crockpot to low and left the house. 

The Photographer and Pierce opened a jar of home canned green beans and helped themselves to the last of the bread I made yesterday.  I do not have a photo to post because there were no leftovers for me when I got home.  Bad boys!  They say, in their defense, that they were the best "hamburgers" ever.

Homemade Instant Gravy Mix

1 1/3 cups instant nonfat milk powder
3/4 cup instant flour
3 tablespoons instant beef bouillon granules
1/8 teaspoon ground thyme
1/4 teaspoon onion powder
1/8 teaspoon ground sage
1/2 cup butter or margarine
3 teaspoons brown sauce for gravy 

Combine milk powder, instant flour, bouillon granules, thyme, onion powder and sage. Stir with a wire whisk to blend. Cut in butter or margarine until evenly distributed. Drizzle brown sauce for gravy over mixture. Stir with wire whisk until blended. Spoon into a 3-cup container with a tight-fitting lid. Label with date and contents; store in the refrigerator. Use with 4-6 weeks. -- Makes about 2 2/3 cups

To make Beef Gravy, combine 1 cup of cold water and 1/2 cup gravy mix in small saucepan.  Whisk constantly over medium heat until smooth and slightly thickened.  ** I didn't cook the gravy first, just mixed it up and dumped it in the crockpot.

Moving On

After much discussion, the Photographer and I have decided to list the farm for sale.  Although we love it here, the undeniable fact is that we are both getting older and 80 acres is getting to be a bit much for us to keep up with.

We contacted a realtor and have officially listed the farm!  I am not sure this is a *good* time to be trying to sell - with the holidays upon us and the state of the economy - but we have reached the point of "it is now or never".

The Photographer is considering an early retirement within the next few years and we are hoping to downsize to a smaller place.  This old stone house is quite large and a bear to keep clean! Truth be told, I am rather looking forward to being closer to the city.  It means that I will be closer to the grocery story, fabric store, church, etc. and not quite so isolated from civilization as I am now (especially when the Photographer is off on a shoot and I am home alone!)

Of course, there is absolutely no way that we will ever end up in a townhouse or a subdivision.  We are dreaming of a smaller sized home on 10-15 acres within 10 minutes of town.  I realize that this sounds impossible but we are keeping the faith! 

Looking Back

This photo was taken on Halloween 1996.  In some ways, it seems 1996 was just yesterday and, in other ways, it seems like one hundred years ago.  I remember Pierce sitting beside me the entire time I sewed this costume - making certain that his "uniform" was "authentic" enough.  And, boy, did he think he was something as we toured the neighborhood, visitng family and friends on Halloween night.


He broke his arm at the school playground during recess when he took a nasty fall from the monkey bars.  Pierce, being Pierce, stated that the cast on his arm just made his impression of a civil war solider all the better because he truly looked like he had been wounded in battle.


I still can't believe my baby boy is now 21 year old man.  Rather than wanting to sit on my lap, he looks down to speak to me.  I can no longer carry him on my hip, he carries me around the house when he is in a joking mood. 


I wonder where the time went?

Pierce Turns 21!

We celebrated Pierce's 21st birthday a few weeks ago - a bit by early the calendar but his actual birthday fell on a weekday and he was away at school.  Each year, we choose a different theme.  Over the years, we have hosted pool parties at the local gym, camp outs in the back fields, go-cart racing, paint ball and laser tag adventures, etc.

Sadly (for me), Pierce declared several years back that he was "too old" for me to be throwing themed birthday parties for him.  But this year was different it seems.  Pierce was very excited to be turning 21 and actually requested that I host a big birthday bash!

After much brainstorming, we decided to host a Halloween costume party.  His costume was an army private and I decided to be a "go-go" dancer.  The above photo was taken at the end of the evening - notice the dazed look on my face - I was exhausted!

To keep the party fairly simple and make it family friendly, we began the party in the early afternoon.  Lots of fun, dancing, laughter and merriment ensued.  I always use a tried and true "formula" for the food and drinks: I serve 2 hot items, 2 cold items, 2 "nibbles", 2 desserts and 2 beverages for every 50 people attending.  Double the number of items  for 100, Triple for 150, etc.

Our party menu consisted of the following:

Hot Items

Brats cooked in beer, sliced into 1 inch segments and served with toothpicks

Greenbacks -  a traditional German appetizer of stuffed spinach leaves but I just throw into it all into a casserole dish, bake and serve with rye bread rounds

Cold Items

Ham Biscuits

Turkey Biscuits

Nibbles

Pretzels    

Assorted Cheese Tray

Desserts

Black Forest Cake

Sugar, Chocolate Chip and Peanut Butter Cookies

Beverages

Lime Sherbet Punch

Iced Tea

Giving Thanks

One thing that I ponder quite frequently is how exactly do you thank God for all the blessings He has freely given us?  I am quite certain that if I sat down with pen and paper in hand and began writing a list of every good thing He has given me I would be writing until I drew my last breath!

Somehow a simple "thank you" just doesn't seem to be enough.  Is being aware of those blessings and acknowledging that all good things come from Him with a wondrous and grateful heart enough?  I don't know.  What I do know is that, without Him, we are lost.  And I acknowledge that I am unworthy of every single blessing he has, amazingly, chosen to bestow on me.

Today my home will be filled with my family, friends, good food, fellowship, laughter and love.  I hope your Thanksgiving (and every other day) is full of love, family and blessings as well. 

Another Excellent Pork Recipe

While browing through my vintage Julia Child cookbook looking for an easy pork recipe, I happened upon this dish.

Wow!  This is so delicious that the Photographer request I make it again next week.  Serve with rice to soak up all the sauce, green beans sauteed in a little olive oil and seasoned with Italian Seasoning and a loaf of crusty bread and you will be in culinary heaven.  I am quite certain that this recipe would be just as captivating by substituting chicken for the pork.

4 Pork Chops (I slice a pork loin myself because we like our chop really thick!)
1 shallot, minced
1 clove garlic, minced
3 tablespoons olive oil
Salt/pepper to taste
1 tablespoon thyme
1 teaspoon allspice
1 cup white wine
1 cup heavy cream

Pat chops dry with paper towels and season one side with salt, pepper, half the thyme and allspice.  Heat oil in skillet until almost smoking and place chops in skillet seasoned side down.  Season the other half of the chops with remaining spices, salt and pepper to taste.  Cook until just done and remove to a platter to keep warm.  Stir in shallots, saute until translucent.  Stir in garlic and cook for 1 minute.  Add the wine and reduce by half.  Stir in the cream and heat through.  Pour some of the sauce over the chops and serve the remaining sauce on the side.  

** Note:  I like my sauces on the thicker side so I mixed 1 tablespoon cornstarch with 2 tablespoons of cream and stirred it into the sauce at the last minute.

As Always

I am currently reading "As Always, Julia: The Letters of Julia Child and Avis DeVoto".  The book is a complation of over 200 letters written between the two women.  The correspondence spans from 1952 until 1961 and offers glimpses into the daily life of both women. 

The two became pen pals when Julia responded to an article Bernard DeVoto wrote about his search for a good knife.  Avis answered Julia's letter and the two hit if off and became "soul mates".  Through their letters, we witness the creation of Julia's culinary masterpiece, "Mastering The Art of French Cooking".  The letters are, I find, remarkably interesting in that they note such matters as the weather, what their contemporaries served at their dinner parties, and current political topics.

I have always been a Julia Child fan, but I now find myself completely mesmerized by Avis DeVoto.  Avis was married to Bernard DeVoto, the Pulitzer Prize winning author but she was much more than "just" his wife - she was a book reviewer (mysteries), a writer and editor.  This book has thoroughly whetted my appetite to learn more about Avis.  Alas, I have searched the internet looking for more information about her to no avail. 

Seeing as this book is (Amazon) ranked #10 in Literature & Fiction - Letters & Correspondence; #33 in Cookbooks, Foods & Wine - French; and #38 in Cookbooks, Food & Wine - History,  I certainly hope someone decides to write a biography on Avis.

Friday Night Apron

I picked up the pattern for this Apron at a local, small fabric shop back around Easter but am just now getting around to actually sewing it! 

I wish I had sewn it up much sooner because I absolutely adore it!  It is rather difficult to tell from the picture but the fabric is a cotton coffee bean print and I used a scrap of matching brown broadcloth for the waistband.  I really should have ironed it again before snapping the photo but oh well!

I really like the fact that the apron is fully lined, therefore reversible.  And I also like the way it looks when worn.  I plan to make several more in the upcoming weeks.

Apple Pie Muffins

This recipe is so good I just had to share!  Apples are currently is season and this is a delicious way to utilize the autumn harvest.  Not only are these muffins easy to make and tasty, but they are also a filling and warming breakfast for those cool mornings.  Feel free to substitute your favorite variety of apple in this recipe. 

Apple Pie Muffins

2 1/4 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 egg
1 cup buttermilk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
2 cups peeled, chopped Granny Smith Apples
1/2 cup packed brown sugar
1/3 cup all-purpose flour
¼ cup rolled oats
1 teaspoon ground cinnamon
3 tablespoons butter, melted

 Line 12 cup muffin cups with paper liners. Set aside.

In a large bowl, whisk together 2 1/4 cups flour, pumpkin pie spice, baking soda, and salt. In a small bowl, whisk together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar. Stir until sugar has dissolved.

Pour butter mixture into the flour mixture and stir until just combined. Gently fold in apples. Use a large scoop to fill each muffin well, filling the cups to the top.

In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour, rolled oats, and cinnamon. Drizzle in 3 tablespoons of melted butter, mixing until well blended. Sprinkle this over the tops of the muffins.

Bake at 375 degrees for 25 minutes, or until the tops of the muffins spring back when lightly pressed.
Cool on wire rack. Store at room temperature

Stocking the Larder

My freezers and pantry are overflowing!  Pierce outdid himself with the garden this past summer.  The pantry (and basement) shelves are stocked with green beans, corn, carrots, tomatoes in every imaginable form, etc. - not to mention zucchini relish, pickle relish, etc.  He also dutifully helped me picked what seemed like a ton of berries, apples, and peaches.  These were canned, frozen or made in jellies and jams.

We also purchase one half of a beef with our neighbors each year.  Saturday was pick up day - 298 lbs of roasts, steaks, hamburger, stew meat, ribs, soup bones, etc. are happily nestled in the chest freezer.  And we are lucky enough to live close to an organic chicken farm so I purchase whole chickens throughout the year when they go on sale and add them to the freezer.  Our farmer's market has a meat supplier and I take advantage of their "pork package" - bacon, ham, chops and loin twice a year.

I have stocked up on baking essentials such as flour and sugar as well as the non-essential essentials: cocoa, baking chocolate, powdered milk, oats, cornmeal, etc.  With the generator at the ready, we are not frightened about the upcoming winter months here at the farm.  I love the feeling of preparedness and the knowledge that I can feed my family nutritious, delicious meals by "shopping" my pantry when the weather becomes too frightful to be out on the roads.

Time to Revive Home Ec?

I overheard a conversation between what I am assuming to be a mother/daughter duo at the grocery store yesterday.  The daughter stated "Nobody likes home economics.  It consists of bland food, bad sewing and self-righteous fussiness.  That's why they don't even bother to teach it now".

Once I recovered from my shock (Home Ec was one of my favorite classes ever!) I gave some thought to what the girl had said.  To me, home economics is more than the stereotypical 1950s teacher in cat’s-eye glasses showing her female students how to make a white sauce. It is about teaching young girls and guys that producing tasty, nutritious food is profoundly important and that it takes study and practice.

I believe that Home Ec should be taught in the school systems.  Could it help our nation fight against the rampant obesity and chronic diseases of today?  I think so!

The home economics movement was founded on the belief that housework and food preparation were important subjects that should be studied scientifically. The first classes occurred in the agricultural and technical colleges that were built from the proceeds of federal land grants in the 1860s. By the early 20th century, and increasingly after the passage of federal legislation like the 1917 Smith-Hughes Act, which provided support for the training of teachers in home economics, there were classes in elementary, middle and high schools across the country.

Indeed, in the early 20th century, home economics was a very serious subject. At a time when few understood germ theory and almost no one had heard of vitamins, home economics classes offered vital information about washing hands regularly, eating fruits and vegetables, among other lessons.  Eventually, the basic tenets about health and hygiene became so thoroughly popularized that they came to be seen as common sense. And as a result, those early proponents came to look like old maids stating the obvious instead of the innovators and scientists that many of them really were. Increasingly, home economists’ eagerness to dispense advice on everything from eating to sleeping to posture galled.

Today we remember only the stereotypes about home economics, while forgetting the movement’s crucial lessons on healthy eating and cooking.  Today, too many Americans simply don’t know how to cook. Our diets, consisting of highly processed foods made cheaply outside the home thanks to subsidized corn and soy, have contributed to an enormous health crisis. More than half of all adults and more than a third of all children are overweight or obese. Chronic diseases associated with weight gain, like heart disease and diabetes, are affecting more and more Americans.

But what if the government put the tools of obesity prevention in the hands of children themselves, by teaching them how to cook?  In the midst of contracting school budgets and test-oriented curricula, the idea of reviving home economics as part of a broad offensive against obesity might sound outlandish. But I believe it is needed.

Homemade Vanilla Extract

With the weather turning cooler and the holidays almost upon us, I am choosing to "not shop" much and focus my efforts on homemade or handmade gifts. 

As an avid baker, vanilla extract is a pantry staple for me.  But it can be so expensive! Cheap brands can be found most anywhere but they don’t have that real, true vanilla flavor that makes baked goods taste so delicious.  Imitation vanilla extract contains vanillin, which is a synthetic version of vanilla’s natural flavor compounds.  Most popular grocery store brands of both imitation and “genuine” vanilla extract may also contain corn syrup and caramel color.

This year I decided dispense with the artificial ingredients and make your own homemade vanilla?  It is very simple to do and you only need two ingredients: vanilla beans and plain Vodka. It takes approximately three minutes to assemble a large jar and within a couple of weeks you will have a large batch of homemade vanilla extract that adds a clear, true vanilla flavor to your recipes.

Did you know that there are three types of vanilla bean, any of which can be used for vanilla extract, according to your preference:

Madagascar or Bourbon vanilla. This is the bean with the smooth, sweet flavor that’s typically available as extract in the United States.

Mexican vanilla. This has a very full flavor that’s often described as creamy and spicy.

Tahitian vanilla. These beans are known for their intense floral aroma.

To make homemade vanilla:  Using a sharp knife, split 4 vanilla beans lengthwise.  Spread the two halves apart to reveal the vanilla seeds.  Place the split beans in a quart sized mason jar and fill the jar with vodka.  Store at room temperature. After about two weeks, the vodka will have colored (who needs caramel color?).  

Once my homemade vanilla is ready, I am planning to decant it into smaller bottles.  I plan to purchase a muffin tin and a set of measuring spoons, add a bottle of my homemade vanilla with the recipe for Vanilla Bean cupcakes attached and give as gifts for those other avid bakers and vanilla lovers on my list.

Vanilla Cupcakes

• 1 cup cake flour
• 1 teaspoons baking powder
• 1/2 teaspoon fine salt
• 6 tablespoons unsalted butter at room temperature
• 3/4 cup granulated sugar
• 1/2 tablespoon homemade vanilla
• 1 large egg white, at room temperature
• 1 large egg, at room temperature
• 1/4 cup plus 2 tablespoons whole milk, at room temperature

Heat the oven to 350°F and arrange a rack in the middle. Line muffin pan with paper liners.

Combine flour, baking powder, and salt in a medium bowl and whisk to break up any lumps; set aside. Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until very light in color, about 3 minutes. Add sugar and continue beating until the mixture is airy, about 3 minutes.

Scrape down the paddle and the sides of the bowl, turn the mixer to medium speed, and add the egg white, beating well. Then add the egg, beating well.  Add the milk and vanilla and mix until combined (the mixture will look curdled, but it’s not). Scrape down the sides of the bowl. Reduce the speed to low, add the reserved flour mixture, and mix until just combined, about 15 seconds.

Fill the muffin wells about halfway and bake until the cupcakes are golden brown and a toothpick inserted into the center comes out clean, about 18 minutes. Set the pans on a wire rack and let cool for 5 minutes. Remove the cupcakes from the pans and let cool completely before frosting.

Vanilla Frosting

• 2 cups powdered sugar
• 2 tablespoons butter, softened
• 2 tablespoons milk
• 1/2 teaspoon vanilla

Combine all ingredients and beat on medium speed until smooth and fluffy.