Little Things

It's the Little Random Things:

-Comfort food like Mushroom Risotto with Peas.

- A trip to the bookstore -- browsing heaven.

- Lunch with my "sister by choice".

- Friends who wait with you while the locksmith drills out the locks so you can get into your house after you lock yourself out and can't find the key.

- A rose blooming in Musashi's Garden

It's the Little Things.

Wishing YOU well and much joy!

Thanks, Kim!

Thanks, Nancy!

It's Friday!

It's Friday and that means it's time for some

Random Things.

Thank you Nancy!

*

My kitchen chairs are back.

You may remember I sent them out to be reupholstered.

They look great and the kitties are so happy to have them back home.

We can now all sit at the kitchen table in the morning.

They nap while I have my tea and toast and check email. 

**

When July rolls around that means it time for the

Tour De France.

I love watching these amazing bicyclists and really enjoy

seeing the beautiful countryside.

Arm chair traveling at its best!

***

I saw this on Face Book and it made me think of my Granny.

She always made a macaroni and pea salad for the 4th of July.

She added a little onion and some sweet pickle relish, I think.

The recipe for this one, Macaroni and pea salad with chives,

can be found at Smart Balance.

****

I recently finished reading A Cup of Light  by Nicole Mones.

I really enjoyed it.

Lia Frank is a specialist in Chinese porcelains and is sent to China by her auction house to evaluate a privately owned collection that is for sale. Lia is amazed by the quality and quantity of the porcelains she must evaluate ... are they real or fake. There is great beauty in imperfection -- something Lia knows all about. Lia is extraordinary and she is flawed. She is a mnemonist -- she can remember every porcelain, every catalog, all the history of each piece she has ever seen ... and she must call upon that ability to fill in the missing information on the pieces she sees. She is also deaf without her hearing aids ... something she turns into an ability rather than a liability. This was my kind of book. I have enjoyed everything I've read authored by Nicole Mones. She knows China. Wonderful history on Chinese porcelains and the emperors kilns in Jingdezhen -- something I really enjoyed that others may find a little boring -- too much information, but with my interest in Asian ceramics -- I was in heaven! Fascinating look at the ah chans and the illegal sale and distribution of art works. Lastly, a very quick and sad look at lead poisoning in young Chinese children -- something that may be fairly common because of all the pollution in China. Throw in a little unexpected romance and Mones has another winner.

But this is not my favorite Mones book.

That honor belongs to The Last Chinese Chef!

*****

It is peach season and I'm enjoying peach smoothies.

The best of summer time!

I hope you are enjoying the holiday weekend.

Wishing YOU well and much joy!

Comfort Food

If I asked you to list your favorite comfort foods, what would they be?

Macaroni and cheese

Grilled cheese sandwich and tomato soup

Scrambled eggs

Chocolate
Ice Cream

For me I'd have to add scalloped tomatoes to the list.

For my Granny and my Mother, scalloped tomatoes were their go to vegetable.

Quick and easy.

There are lots of recipes for scalloped tomatoes (Google and see) and

the recipes are basically all alike.

I cheated when I made this one.

I used a 28 oz can of diced tomatoes with basil, garlic, and oregano.

I sauteed some onion and celery, added the tomatoes and mixed well.

Dumped everything into a baking dish.

Added about 1/4 cup of bread crumbs to the tomatoes -- mixing well.

Then sprinkled a little more bread crumbs on top with some grated parmesan cheese.

Baked at 350 for around 30 minutes --

Bubbling and the cheese was melting.

Easy!

Yummy!

Perfect as a side dish for On The Menu Monday and Meatless Monday.

Wishing YOU well and much joy!

This And That

We are half way through Autumn.

Hard to believe when I live with temps in the high 80s!

I looked for a postcard that celebrates Autumn and this is what I found.

Gorgeous!

Postcard of Beaulieu Vineyard, 

Entrance to Historic Vineyards "BV1" and BV2", Napa County. 

From WINE COUNTRY:30 Postcards published by Chronicle Books

***

Let me ask you a question.

Do you soak your lentils?

Last weekend the first true cool down arrived and I made lentil soup.

I wanted to make something a little different and pulled out 

VEGETABLE SOUPS: From Deborah Madison's Kitchen.

Deborah soaks her lentils.

She says "they cook better, more quickly, and seem to have more flavor when soaked".

So, I soaked my lentils for 2 hours (Deborah's suggested time).

Here's the recipe I used - a good one for Meatless Monday!

A RUSTIC LENTIL SOUP WITH SPINACH

All greens are good with lentils, and I (Deborah Madison) especially like to add them to a soup that's going to be a meal. That way you get all your good foods together in one bowl. 

1 1/2 cups brown or mixed lentils, soaked if possible

2 to 4 tablespoons olive oil 

1 large onion, finely diced (I used a red onion)

1 carrot, grated or finely diced (I like my soups chunky and I love carrots. I put in two carrots chopped.)

1 red bell pepper, roasted, peeled, and chopped or 1 bottled roasted pepper, chopped 

2 tablespoons chopped parsley

2 garlic cloves, chopped

2 tablespoons tomato paste

1 tablespoon prepared mustard

1/2 cup dry red wine

1 bay leaf

6 to 8 cups water, vegetable stock, or chicken stock.

Sea salt and freshly ground pepper

Hefty bunch of spinach, stems removed, leaves washed and chopped

Chopped mint or parsley for garnish

Red wine vinegar to taste

1. If you haven't soaked then, cover the lentils with hot water and set them aside while you start the rest of the soup.

2. Warm the oil in a wide soup pot. Add the onion, carrot, red pepper, and parsley. Cook over medium heat, stirring now and then, until the onion is softened and starting to color, about 10 minutes. Add the garlic, then stir in the tomato paste and mustard, working both into the vegetables and cooking until there is a film on the bottom of the pot. Pour in the wine, scrape up the pan juices, then simmer until partially reduced after a few minutes. Drain the lentils and add them to the pot with the bay leaf and water, using the larger amount if the lentils were soaked only briefly, Bring to a boil, then reduce the heat to a simmer, cover the pan, and cook for 30 minutes. Add 1 1/2 teaspoons salt and continue cooking until the lentils are soft, another 10 to 20 minutes. Taste for salt and season with pepper.

3. Add the spinach to the soup and cook until wilted, about 2 minutes. Taste the soup and add the mint and a little vinegar to sharpen the flavors.

This makes a LOT!

***

It's supposed to rain this weekend.
That is good.
Musashi's Garden needs the rain.

I'm planning on reading.
I've been saving THE BEAUTIFUL MYSTERY: A Chief Inspector Gamache Novel
by Louise Penny for several months now -- just waiting for the right moment to visit
with Inspector Gamache.
This is the weekend!
A cup of tea, a kitty (or three) curled up next to me and a good book.

And when I'm not reading I'm going to do this:

Many thanks to the lovely Beth for hosting Postcard Friendship Friday each week.

Light and love to her and to her family.

I'm also joining On The Menu Monday.

Remember to pray for the victims of Hurricane Sandy.

Wishing you well, much joy and a fun filled weekend!

Just Around The Corner

I'm looking forward to fall

and right around the corner is

Halloween.

I'd like you to meet Henry Higgins and Eliza Boolittle!

I found them at Tuesday Morning.

They were pushed to the very back of a shelf.

I almost didn't see them.

Good thing they called to me!

You can clean your pantry out with this Black Bean Pumpkin Soup

from Pillsbury's Halloween Best Recipes.

Halloween Best Recipes by Pillsbury 2011

BLACK BEAN PUMPKIN SOUP

Servings: 9

1 teaspoon olive oil

1 medium onion, chopped (3/4/ cup)

1 clove garlic, finely chopped

1 teaspoon ground cumin

1 teaspoon chili powder

2 cups vegetable broth (from 32 oz. carton)

1/4 cup white wine, if desired

2 cans (15 oz each) Progresso black beans, drained, rinsed

2 cans (10 oz each) diced tomatoes with green chiles, undrained

1 can (15.25 oz) Green Giant whole kernel sweet corn, drained

1 can (15 oz) pumpkin (not pumpkin pie mix)

1. In Dutch oven, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until tender. Add garlic, cumin and chili powder; cook 1 minute.

2. Stir in remaining ingredients. Heat to boiling: reduce heat. Cover: simmer 30 minutes or until thoroughly heated.

Another good recipe for Meatless Monday!




Thank you to the hosts of Seasonal Sunday and On The Menu Monday.

Wishing YOU well and much joy!

Pumpkin-Bean Soup

I found this quick and easy soup recipe on the Better Homes and Gardens web site. 
The color is perfect for fall.

Now that I'm just cooking for one, I'm always on the lookout for quick and easy meals.

I just happened to have all the ingredients at home with a few minor modifications.

Pumpkin-Bean Soup

Ingredients

1     15 oz can pumpkin

1     14 oz can unsweetened coconut milk (I used *lite*)

1     15 oz can cannellini beans, drained and rinsed (I used Navy beans.)

1     14 oz can vegetable broth (I used chicken.)

1     tsp. dried leaf sage, crushed

Salt and ground black pepper (I didn't salt. Figured with all the canned products, I didn't need anymore salt!)

Cracked black peppercorns, optional (I didn't use)

Fresh lime slices, optional (I didn't use)    

Directions   

1. In medium saucepan combine pumpkin, unsweetened coconut milk, beans, broth and sage. Heat through.

2. Season to taste with salt and pepper. Sprinkle with black peppercorns. Drizzle with lime.

Makes 4 servings. 

I thought the soup was very good. Certainly fast and easy. I love bean soups and would add a second can of beans. I'm going to make it again ... for our next cool spell ... (November???!!!).

Wishing YOU well and a tasty bowl of soup!

Cows On Parade!

Going through photos each week,

I never know what I will find.

Mr. Dragon had started putting photos in albums (the non sticky kind).

I'm trying to finish what he started.

This week I found photos we took of the Cows On Parade In Houston.

I just had to put the space shuttle cow in the middle to honor its final flight. 

The cows were painted by artists and sculptors and were on parade 

in the late summer and early fall of 2001.

We took photos of the cows we found in the museum area of Houston...

just a few of the 325!

They were auctioned off to benefit Texas Children's Hospital.

***

This is a Better Homes and Gardens Recipe that I just had to share.

Chocolate and strawberries ... a combination that is hard to beat!!

Better Homes and Gardens

CHOCOLATE STRAWBERRY SHORTCAKES

6 Servings

Ingredients:

4 cups sliced strawberries

1/4  cup sugar

1 2/3 cups all purpose flour

1/3 cup unsweetened cocoa powder

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup butter or margarine

1 beaten egg

2/3 cup milk

1 cup whipping cream

Chocolate ice cream topping (optional)

Whole strawberries (optional)

2 tablespoons sugar

1 teaspoon vanilla

Directions:

Lightly grease a baking sheet.  Combine sliced strawberries and the 1/4  cup sugar. Set aside.

For shortcakes, in a medium bowl combine flour, cocoa powder, the 1/4 cup sugar, baking powder, and salt.  Cut in buter or margarine until mixture resembles coarse crumbs. Combine egg and milk; add all at once to flour mixture and stir just until moistened. Drop dough into 6 portions on prepared baking sheet.

Bake in 450 degree F oven for 10 to 12 minutes or until a toothpick inserted in centers comes out clean. Cool slightly on a wire rack.

To serve, split warm shortcakes in half crosswise. In a chilled small mixing bowl beat whipping cream, the 2 tablespoons sugar, and vanilla with an electric mixer on medium speed until soft peaks form. Spoon a little whipped cream on shortcake bottoms. Top with sliced strawberries. Add shortcake tops and top with remaining whipped cream. Drizzle with chocolate ice cream topping and garnish with whole strawberries, of desired. Makes 6 servings.

MAKE AHEAD TIP

Prepare and bake shortcakes; cool completely on wire rack. Place in freezer container or plastic freezer bag; seal, label, and freeze up to 2 weeks.  To serve; wrap frozen shortcakes in foil. Bake in 350 degree F oven for 10 minutes or until warm.

***

Thank you to our hostesses:

Mary for Mosaic Monday

and 

The Tablescaper for Seasonal Sunday.

Wishing YOU well and a wonderful, Joy filled week. 

I Cooked!

Not only did I hook on my blog break, but I cooked, too.

Mr. Dragon was hungry for Brunswick Stew and suggested I add dumplings.

So I did!

This recipe comes from Campbell's Great American Cookbook.

It's one of my favorite cookbooks with a copyright of 1984.

It is a fun cookbook. Good, down home recipes, with a little culinary history and I've only found one recipe that mentions using soup -- and that as a short cut.

Here is the recipe straight from the cookbook.

Brunswick Stew

Everyone agrees that Brunswick Stew is the most Southern of dishes, whether it originated in Brunswick, Georgia, Brunswick County, North Carolina, or Brunswick County, Virginia. Some purists insist that it is not authentic without rabbit or squirrel meat, but most of today's cooks use chicken. The vegetables are certain to include tomatoes, lima beans and corn.

Begin: 3 hours ahead                                                                          12 Servings

1/2 cup diced salt pork

2 pounds chicken parts

8 cups water

3 medium potatoes, diced

3 medium onions, chopped

1 can (28 ounces) tomatoes, chopped

2 cups corn kernels or 1 can (16 ounces) whole kernel golden corn

1 package (10 ounces) frozen lima beans

1 tablespoon Worcestershire

Salt and pepper to taste

1. In 6-quart Dutch oven over high heat, heat salt pork, chicken and water to boiling. Reduce heat to low. Cover; simmer 45 minutes or until chicken is fork-tender.

2. Remove chicken; cool until easy to handle. Cut chicken from bones, discard bones and skin. Cut chicken into bite-sized pieces; return to soup.

3. Stir in remaining ingredients. Reduce heat to low. Simmer, uncovered. 1 hour or until flavors are blended. Yields 16 cups.

Okra Soup: Prepare as above but add 1 pound okra,sliced, to the vegetables.

Enjoy!

Wishing you well and a JOY filled day!

Tea Tuesday

I'm sitting here with my tea and Halloween decorations

listening to Mannheim Steamroller's HALLOWEEN.

I love Chip Davis and Mannheim Steamroller and had no idea he had a Halloween CD.

Where have I been?! What fun!

I've been thinking about Spiced Tea.

It's just about time, don't you think?

I know, it's still 90 degrees here, but sooner or later it will cool down

and spiced tea sounds good to me.

Do you have a recipe for spice tea?

I was looking for mine (with Tang ... do they still make Tang?!) and couldn't find it.

So, I googled on Spice Tea and the first recipe that came up was from the Hillbilly Housewife!

Really! Here's her recipe:

• 2 to 3 cups of sugar (depending on your sweet tooth)
• 2 packets orange kool-aid mix
• 1 or 2 packets lemon kool-aid mix (depending on your sour tooth)
• 1/2 cup instant tea
• 1 or 2 teaspoons cinnamon
• 1/4 teaspoon ground cloves

Get out a large dry bowl. Measure the sugar into the bowl. Open up the kool-aid packets and add them to the sugar. Stir well with a wire whisk or a clean dry fork. Add the instant tea, cinnamon and cloves. Stir again to mix well. This makes about 4 3/4 cups of mix. Store it in a well sealed container.

To Prepare: Combine a tablespoon of Spiced Tea Mix with hot water in a cup or mug. Stir to dissolve. Serve hot.

Be sure to use the small fruit flavored soft drink (kool-aid) packets, the ones without any sugar added. I buy an off brand at 10 for a dollar. The name brand ones are about a quarter each. Regular recipes for Russian, or Spiced tea usually call for lemonade mix and Tang. I developed this recipe using the same flavors, but without the higher priced, sugar added, mixes. Use your own sugar, and save a bundle. This mix may be packaged in small plastic bags and given out as a gift at Christmas. Be sure to include instructions on how to prepare it.

Note: I prepare this recipe with 4 cups of sugar and 2 packets of lemonade mix which makes it very sweet. When I make a cup of it for myself I add a large dash of bottled lemon juice for flavor and tang. The rest of my family prefers the tea plain and sweet. I note this for reasons other lemon lovers will understand, especially if they have been subjected to over sweetened lemon concoctions as often as I. The extra dash of lemon juice gives this beverage just the right amount of “pucker”. It tastes especially good on a sore throat.

Chip Davis and Mannheim Steamroller HALLOWEEN

I found another recipe that looks what I remember mine to be:

Spiced Tea Mix 1 1/2 cups instant tea powder 2 cups orange flavored instant breakfast powder 1 (3-ounce) package lemonade mix 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1 teaspoon ground cloves 3/4 teaspoon ground ginger Combine all ingredients until well blended. Store mix in an airtight container. To make 1 cup of spiced tea: Place 2 teaspoons tea mix in a cup, add boiling water, stir and enjoy! Makes 64 servings or 3 1/2 cups mix. I'd love to know if you have a recipe for spice tea! There are so many tea parties on Tuesday and not enough time! Teacup Tuesday is hosted by Martha and Terri. There are four major tea types - black, oolong, green and white. Black tea undergoes the longest process of oxidation. Wishing you well, a JOY filled day, and a wonderful cup of tea!

Spiced Tea Mix

1 1/2 cups instant tea powder

2 cups orange flavored instant breakfast powder

1 (3-ounce) package lemonade mix

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1 teaspoon ground cloves

3/4 teaspoon ground ginger

1. Combine all ingredients until well blended. Store mix in an airtight container.
2. To make 1 cup of spiced tea: Place 2 teaspoons tea mix in a cup, add boiling water, stir and enjoy!

Makes 64 servings or 3 1/2 cups mix.

I'd love to know if you have a recipe for spice tea! There are so many tea parties on Tuesday and not enough time! Teacup Tuesday is hosted by Martha and Terri.

There are four major tea types - black, oolong, green and white.

Black tea undergoes the longest process of oxidation.

Wishing you well, a JOY filled day, and a wonderful cup of tea!

This and That

We had some wonderful Tilapia filets.

I didn't want to grill them (too hot outside).

No blackened (Mr. Dragon isn't ready for that much spice).

So, this is what I did.

- Preheat the oven to 350 degrees

- Cover a cookie sheet with aluminum foil and spray with (S)Pam

- Place Tilapia filets on cookie sheet

- Sprinkle the filets lightly with dried thyme

- Sprinkle the filets lightly with Parmesan cheese

- Bake until the cheese starts to melt.

Simple, easy and oh, so good!

(Dishes found at Cost Plus World Market)

***

Snippets:

- It is still HOT, but we are only running the drip in the garden every other day. Still watering everything in pots daily. (Let's not talk about last months water bill!)

- Picked up a cherry tomato plant  and some dianthus at Home Depot yesterday.

- Busy week this week. Mr. Dragon is six months post-op and is having tests this week. We ask once again to keep those prayers, good thoughts, white light, good juju, vibes coming and we thank YOU.

- Astros baseball game on Wednesday. 

- Because it is a crazy week I didn't prepare any tea for you, but I do have a blog for you to visit.

Angela at Tea for Friends is having a give-a-way you tea lovers might be interested in.

Please drop by, say Hi and tell her Snap sent you!

I hope to have some tea for you next week.

 Wishing you well, a beautiful day and JOY to YOU

Mosaic Monday: 4th of July

Mary is the hostess for Mosaic Monday. Be sure you visit to see all the lovely blogs that participate.

All of us at Twisty Lane would like to wish all of you a very happy holiday weekend.

Our new kitty Ms. Cassie celebrated the 4th of July with a little red, white and blue sparkle!

She is a perpetual motion machine!

***

Last week I had a recipe that featured *blue*. This week, here's one of my favorite recipes featuring *red*. Add the ice cream and you have the white!

I love cherries and when fresh cherries aren't available, this hits the spot and it's easy.

An old recipe, probably from my mother. The paper is yellowing, but not falling apart yet!

Cherry Crunch

1 can (21 ounces) cherry pie filling

1 can (16 1/2 ounces) pitted dark sweet cherries, drained

3/4 cup Bisquick baking mix

1/2 cup chopped nuts

1/4 cup sugar

1/2 teaspoon ground cinnamon

1/4 cup firm margarine or butter

Heat oven to 375 degrees. Mix pie filling and cherries in ungreased square baking dish, 8x8x2 inches; spread evenly. Mix baking mix, nuts, sugar and cinnamon. Cut in margarine until crumbly; sprinkle over cherry mixture. Bake until brown, about 35 minutes. Serve with vanilla ice cream if desired. 6 to 8 servings.

Apple Crunch

Substitute 4 cups sliced pared apples (about 4 medium) for both cans of cherries. Add 1/2 cup packed brown sugar and 1/2 teaspoon ground nutmeg with the baking mix. Increase cinnamon to 1 teaspoon.