Tea

I was raised by my English grandmother, although, she was Trinidadian and of French and Spanish decent she was decidedly English in many many ways because Trinidad during her time there was a British colony. One of those English ways being the love of the tradition of tea. There was always something for tea, whether it was cookies or cake or a big slice of sourdough toast with butter oozing off of it (one of my all time favorites) - there was always something put out for tea. I have been steeped in this ritual since I was a child and although I replace it with iced tea occasionally in the summer, I usually always have tea when I come home from work.

I have become quite obsessed with the proper tea, although it has only happened a handful of times during my adult life. I love the set-up of the the table. I love the brown Betty teapot and loose tea and sugar cubes. It's so faithfully English and terribly proper. Mixed china and odd silver pieces and dark wood and lace. Oh, so lovely and ladylike. But come on get real....I have a huge 16 ounce mug for my tea, using two tea bags, and milk and sugar...and eat whatever is around, usually toast - full of butter and jam. During the colder months I make quite a lot of gingerbread and pound cake, my sons favorites.

Having tea after work gives me a refresher and a lift to get things done at home. I put my feet on the coffee table and pick up a magazine for a bit and enjoy it...then I can move on. So make a cup; steep it strong and enjoy it!!

Striking A Guiltless Balance

This last month has been sort of a moment of truth for me. I have not ever been a person who wants my needs to be bothersome to other people, or to be questioned about myself too much. I hate to be the center of attention. Having this idea and this blog has brought many a question from all sorts of people, which I can handle - I love to tell people about the importance of homecooked foods and meals.

In doing this, I have been coming to terms with this whole thing. Being too strict in life is not my intention. Rather my idea is to bring to the forefront the importance of cooking and eating most meals from our home kitchen. There are times when it is necessary but not a real necessity to eat out, and socializing is important to all of us. I hate to be preachy and that is what's happening... But I want to get people to think about what constitutes a meal outside their home, other than at another persons home - but in a restaurant. I will absolutely not talk about fast food or drive-thru's. I think if a person/family is going to eat out then please make a good choice and eat at a local restaurant and sit down at a table. Do remember that the calories in restaurant foods are twice as much as the same meal cooked at home. I guess right now I'm doing what I think others should do...think about what, how, and where they eat. Like I've said before it is a challenge. Make it a point that eating out is a treat if you do it, and not the way to eat everyday.

Canning Time!

Over the last few years I taught myself how to can using a hot water bath. It was one of those things where I read everything I could get my hands on and kept a book close by while I attempted my first "processing".  To hear my first pops from the seals was one of those simple little things in life that brought a smile and a whoo hoo! 

I love older houses that have canning kitchens in the basements. When I was young I had no idea they were for canning, but I remember seeing a few houses with that extra kitchen in the basement. I just thought they did a lot of cooking...As an adult I came to find out how they were used and in the heat of the summer so it was cooler for canning. Resourceful and logical...gotta love it.

I will say that I have not ventured far from the tree yet; in other words, I have not canned anything but jam, marmalade's and preserves yet. I have gone with as much homegrown as possible and if not got fruit from a local farmer's market. My favorites have been marmalade from a friends orange tree; kumquat marmalade from fruit from a farmer's market and blueberry jam.

I am lucky this year to be living in a house with an enormous local Idaho plum tree. I have been told by my landlady to use them up and give away whatever I can. And if I make jam to use a lot of sugar - the fruit is tart. The fruit is almost ready. The tree was gorgeous in the spring when it blossomed with with white flowers - truly a spectacle. It is my intention to use as much fruit as possible for jam and jelly....and I can't wait. I know in the middle of it all it's going to seem like a chore that never ends but in the end it will be lovely. Oh and I love to have jars to give away - during the holidays and whenever someone comes to visit. There is truly nothing like homemade jam.

Making Good Choices?

Michelle Obama spoke to the National Restaurant Association (NRA) today about making healthier choices for kids on their menus. For kids selections there is mostly fries, burgers, mac and cheese and chicken nuggets. I agree that kids do tend to stick with what they know and will wail at the thought of putting something different in their mouth - I have seen it happen many a time. I do think that chefs could be more creative with their presentation for the kids.

I have to mention my grandmother here because she could make anything healthy and more appealing to a small child by making it into something - a happy face or a goofy face made with vegetables and cheese. Pancakes became bears with honey. As a child I was a terribly picky eater and ate the same foods day in and day out. It would take me an hour just to eat scrambled eggs if they were not cooked the way I liked them. The feel of the food in my mouth was a big deal; if it was slimy or mushy it would just sit in my mouth and I couldn't get it down - hell no - no way. I literally gagged on certain foods. Thank god I grew up and out of that!

As a mother of one son with a hearty appetite that ate well and ate his mother's cooking, I was blessed. There were not many things that I would make that he rejected. Going out he tended to like the 'adult' side of the menu and had a much more sophisticated palate than I had as a child. He loved tuna salad from the age of two. Ate hot sauce and spicy foods that I never would have touched. Being my only child I gave him everything I ate and most of the time he liked it. He like sushi the first time he ate it when he was around seven, even with a little wasabi.

Kids are a challenge, good eating habits are suppose to come from home, just like values. Yes, restaurants need to offer adults and children healthier choices but, going out should be a 'treat'. A real treat--not something that after you pick the kids up from after-school care you drive thru and eat in the car. If you are going to go out it should be to a place to also teach your kids how to behave in public and by that I mean without running around with fries in their hand. I am a big believer in sharing, hey they are big portions anyway, and it gives kids the chance to taste something new and it's our job as parents to encourage them to broaden their little taste buds. Just ask for an extra plate...remember that one?

The kinds of food that I will choose to eat out will most likely be ethnic foods; I love good Mexican, real homemade Indian food and Thai food. I will seek out the places that take pains to make their food from scratch and 'treat' myself on occasion. The kinds of food I love, yet cannot make properly at home. Yes, portions are enormous and a plate in a restaurant has twice as many calories as the same plate of food at home. Slice it down the middle; Eat half of what is served.

Remember those days when if a plate was put in front of you at someones house, it was bad manners not to eat it? What happened to that kind of respect?

Again, here, I will mention that the package of something will not make a person happier or better or feel something they've never felt before. That's ludicrous...

Eventually, kids will learn to eat well if we set a good example. A plate of good food should be set in front of them at meal time and they should be thankful and eat it and feel comforted and satisfied. Ultimately, learning to eat healthy meals should come from home. It's no one else's responsibility but the parents with or without healthier choices on the menu.

A Few Good...Marinades

Grilling season may be over soon, although, I know people that use their outdoor grill even when there is snow on the ground - it is truly hard to give up! But if you're like me...there is always the broiler, one of my favorite ways to cook.
I have in my repertoire a few good marinades - simple ingredients with lots of flavor. Remember it is best to use a non-reactive dish like plastic or glass.

Mix ingredients to taste - and inspire your own flavors by altering the ingredients to suit yourself.

#1
Soy Sauce
Toasted Sesame Oil
Minced Ginger
Minced Garlic, or Garlic Powder
Sesame Seeds
Sometimes I add a few splashes of hot sauce for an added kick
This marinade gives fantastic flavor for chicken, steaks and fish. Marinade for about 1 hour in plastic ziploc bag or glass dish in the refrigerator.

#2
Lemon Juice
Lemon Zest
Garlic, crushed
Olive Oil
Crushed Red Pepper Flakes
Cilantro, Oregano
Salt
Pepper
Allow the marinade to sit for an hour for the flavors to meld together. Marinade meat or chicken for an hour or two.

#3
Lemon Juice
Lime Juice
Orange Juice
Minced Garlic
Dried Oregano
Cumin or Chili Powder
Bay Leaf
Olive Oil
Salt
Sometimes I add a sprig of rosemary and omit the cumin and chili powder. The citrus and rosemary combination is wonderful!
Follow the same as above for marinading meat.

Notes on marinading: If you take an acid like citrus and add vegetable oil or olive oil and add flavors from there, you will have a fantastic marinade. I usually use about 1/3 cup of oil and the juicesof the whole lemon, etc. The more citrus/acid you add the more your meat will be tenderized. Taste the marinade before adding meat. I have left meat in marinades for 2 hours to 12 hours, and 12 hours was a bit too much, but a good soaking of 3 hours is probably the best if you have the time. Marinading meats is the way to go for grilling and broiling!

Lost But Not Forgotten

Summer has been way too short for me here in the mountains. Fall is in the air already. Fresh produce - I still have an abundance of green tomatoes on the vine. Small county fairs - barbecuing meats and roasted corn. I was a judge at the 4H for cooking and sewing and with my meal ticket had bbq chicken and corn. Good wholesome food. The 4H kids baked cookies and brownies, great job for 8 and 9 year olds, I was very proud of them.

I have kept up my home cooked meals except for the one exception I had to make: A date, just recently. The item I chose was chicken Caesar salad, not too complicated or floating in goop. My to date, I will keep to myself.

I am lucky have a landlady that has a huge vegetable garden just south of here. She has dropped off way too many zucchini, summer squash, cucumbers and lettuce. I am zucchini-ed OUT! I have made zucchini everything. Shredded and cooked down it makes a wonderful filling for tacos, with sour cream, avocados, beans and salsa - you would be amazed at just how tasty these are. Shred zucchini, which I found the easiest way to cook them, and you can add them to just about anything from eggs to pasta and ground beef. Add some onions and spices and you're ready to add them to anything or have them as a side vegetable.

Several zucchini breads have been made with slices added to lunches and hiking trips and wood cutting trips - no one can seem to get enough of it. Why is it there is always sooo much zucchini?

With fall coming it's like the changing of the guard; different cooking methods come into place. The oven stays on longer, soups and stews become more predominant meals. Baking cookies seems like a new treat once again.

I have my hopes up that summer will make a little rebound and come back and be with us for another couple of weeks - but we will have to see...