By Staff
Despite its challenges, we should have a greater respect for the wonders of nature and not take them for granted. This fact certainly hit home the other day as I was out puttering around in my garden.
Portions of my soil seem to be dominated by either clay or rocks and certainly not the type of base you would imagine could possibly be conducive for growing anything. Yet, with a few silent prayers and a goodly amount of determination, I was able to nestle some tender roots of vegetation here and there into the earth.
Now these tiny tendrils were not planted with the intention of reaping a healthy harvest for my larder; they were of the variety that I had hoped would induce my many wildlife friends such as the butterflies and hummingbirds, to stop by for a bit of nectar.
I never would have imagined that my fleet-footed mama doe planned to bring her fawn here for lunch. As painful as it was to witness the forfeiture of those glorious blossoms on my multi-colored lily to those demure wildlife creatures, I could not find it in my heart to try to frighten them away. Slowly, but gradually … we are methodically robbing them of their natural habitat under the guise of progress. So they must occasionally infringe on some of ours.
I quietly watched as the mama doe and her spindly little counterpart departed, and instead of feeling the loss of my lovely lily blossom … I felt very privileged to have had a front row seat to witness a private moment between two of our woodland creatures.
*To Roger, who contacted me for a homemade Brandy recipe that you stated appeared in my column many years ago. If my memory served me correctly .. I believe that this may be the same one you are seeking, for it does suggest that you use the remaining pureed apricots as a topping for ice cream, especially as an aid for opening your sinuses I would imagine … Lou
Apricot Brandy
2 pounds dried apricots
4 1/2 cups granulated sugar
2 quarts vodka
Combine the apricots with the sugar and the vodka. Place them into a glass container with a good secure lid. On a weekly basis, invert the container and shake it once each week for a continuous 15 weeks. On the sixteenth week, pour the contents through a sieve and into a bowl. I then proceeded to press down, as hard as at all possible, onto the apricots to relieve them of every bit of as much juice that I could extract. Then, pour the brandy into a bottle with a tight fitting lid. Note: puree the remaining apricots and use them as desired.
Food Facts: Apricots are native to China. Alexander the Great was believed to have introduced them to both the Greeks and the Romans. At one time they actually seemed to have become a rarity in our American markets, but now seem to be making a comeback. Apricots are rich in vitamin A and a rich source of potassium, but do not linger if you plan to buy some-they are usually only available during the months of June and July.
Quickie Cappuccino
1 demitasse cup hot espresso
1 demitasse cup hot milk
1/2 teaspoon grated unsweetened chocolate
Mix together the espresso, milk and chocolate using a wire whisk to mix them right in the saucepan until the mixture becomes frothy. Pour into a pre-warmed cup. Add sugar as desired.
Timely Trivia: Did you know that there is no limit to the number of political parties that can have a nominee in the presidential election? With over 30 recognized parties in the United States, it would seem that our country still strongly believes in the democratic process.
Food Facts: If you happen to come across a recipe calling for unsweetened chocolate, and you have none on hand, you can replace it by using 1/4 cup of regular cocoa mixed with two teaspoons of butter, margarine, oil or even vegetable shortening.
Frozen Banana Daiquiri
1 small banana
6 crushed ice cubes
1/3 cup rum
2 teaspoons lime juice
1 teaspoon granulated sugar
1 teaspoon lemon juice
Combine all six ingredients in your blender, and blend until all of the ice cubes have disintegrated.
Food Facts: They say that a good 12 million bananas are consumed annually by Americans, and perhaps this is because bananas are easily digested by infants, the elderly and the ailing.
*Who among you cannot delight in reminiscing about the old fashioned ice cream parlors with their marble tables and wire-backed chairs?
*An excellent way to use some of that fresh dill and parsley you purchased at the market is to make some:
Herb Vinaigrette Sauce with Dill
1 scant tablespoon red wine vinegar
2 tablespoons olive oil
3/4 teaspoon dill weed
1/4 teaspoon tarragon
2 teaspoons freshly chopped parsley
1/8 teaspoon basil
salt and pepper
Thoroughly combine all of the above ingredients, refrigerate immediately until you intend to use them in your crispy lettuce salad.
Food Facts: If you prefer a creamy vinaigrette, then you would need to combine lowfat yogurt, cider vinegar, olive oil, Dijon mustard, lemon juice, crushed garlic, soy sauce and dried dill weed.
Homemaker's Hint: To enjoy and appreciate the delicate flavor of herbs, they should be added to some of the foods only during their last few moments of cooking, for prolonged cooking can often render some herbs with a nasty, bitter taste.
*I would assume that the donor of this next recipe prefers to remain anonymous as I found this tucked neatly under my windshield wipers. Many thanks! … Lou
Creamy Horseradish Dressing
1 tablespoon heavy cream
2 tablespoons mayonnaise
2 teaspoons freshly grated horseradish
salt and pepper
Beat the cream until it becomes very frothy, then combine it with the mayonnaise, horseradish, salt and pepper.
Food facts: Many fresh herbs can be frozen. Wash them, then mince, place two tablespoons of each herb in each compartment of your ice cube tray, add just enough water to cover, then freeze the herbs. Once they have frozen, remove them from the tray and store the herbs in a labeled container or even a plastic bag.
Homemade Mayonnaise
2 cups vegetable, peanut or olive oil
2 large egg yolks
2 tablespoons white vinegar
1 teaspoon dry mustard
dash cayenne
Beat the egg yolks with a wire whisk until they have become creamy and lemon colored. Beat in the salt, dry mustard, cayenne pepper and just half of the vinegar and blend this together thoroughly. Drop by drop, beat in the oil while continuously whisking until the mixture thickens. Gradually increase the quantities of oil as you beat until it is completely used. Slowly beat in the remaining vinegar, tasting as you work. Place this mayonnaise into a jar with a very tight lid. Chill.
Timely Trivia: I can remember that as a child, I was forever picking sweet peas out of my parent's backyard and using them as bouquets throughout the house. What I did not know, was that if you combine sweet peas in amidst other flowers in an arrangement, the sweet peas do have a devastating effect on them. They cause the other flowers to wilt.
Food facts: Did you know that by washing eggs before storing them, it will tend to remove a natural protective coating that keeps air and odors from entering the shell?
Lettuce Coleslaw
1 1/4 cups shredded romaine lettuce
1 small carrot, peeled and grated
1 small onion, thinly sliced
2 tablespoons fresh chopped parsley
2 tablespoons sour cream
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 teaspoons vinegar
1/2 teaspoon granulated sugar
Toss the lettuce, carrots, onion and parsley into a chilled salad bowl. Combine the remaining ingredients and pour them over this lettuce mixture. Serve immediately.
Homemaker's Hint: Did you know that it is best not to wash eggs before storing them? By washing them, you remove a natural protective coating that actually keeps air and assorted odors from entering the shell.
Timely trivia: When you engage in reading, you are absorbing knowledge that enriches your mind, inspirational lines that feed the soul, companionship that is never dull and radiant passages that tug at the heart, pleasure that ensures enjoyment and a certain contentment that endures until death.
*Nature tends to care for its own, for when trees are subjected to great stress from the weather … they tend to grow tougher fibers to meet the challenge.
Carrot Salad
1 carrot
1 potato
2 tablespoons finely chopped onions
2 tablespoons mayonnaise
1 tablespoon white vinegar
1/2 teaspoon Dijon mustard
Freshly chopped parsley
Salt and pepper to taste
Peel the carrot, then dice into 1/2 inch cubes. Peel the potato and chop the onions fine. Cook both the carrot and potato in separate pans with several cups of boiling water until they are tender. Drain each of them and while the potato is still hot, cut it into approximately eight portions. Then place both the carrot and potato into a bowl with the remaining ingredients. Mix the salad very gently, but well. Cover and refrigerate it for several hours before serving.
Food Facts: Did you know that the fiber in carrots is said to lower cholesterol levels in the blood?
Homemaker's Hint: Try seasoning your stewing fruits with anise, cardamom, cinnamon or rosemary.
Spicy meatballs
7 ounces ground chuck
2 slices fresh bread, crusts trimmed
1 teaspoon freshly chopped parsley
1/4 teaspoon oregano
2 tablespoons grated onions
2 dashes Tabasco Sauce
salt and pepper
2 tablespoons freshly grated Parmesan
2 tablespoons olive oil
Soak the bread in water, squeeze them to remove all liquid, then shred them. Combine this bread with the remaining ingredients except for the olive oil. Divide the mixture in two parts. Shape each of these parts into ball. Heat the oil in a nine inch skillet, then use this to saute the meatballs over a medium heat until they are well browned. This will take approximately 20 minutes.
Homemaker's hint: did you know that if the heavy cream is at least one or two days old before beating it, it will not only beat more easily but will produce a greater volume?
*Packed in the trunk of yesteryear and wrapped in memory's folds, love's etchings lie unfaded in my Grandma's butter molds.
Shrimp Fried Rice
1/2 cup cooked cubed shrimp
1 cup cooked cold rice
1 1/2 tablespoon vegetable or peanut oil
2 tablespoons thinly sliced scallions
1 tablespoon soy sauce
1 egg, lightly beaten
1 teaspoon chopped fresh parsley
Heat oil in a large skillet, then add the rice. Cook this rice, stirring often for 5 minutes. Add shrimp, scallions and soy sauce. Stir and cook for 4 minutes. Stir in the egg and parlsey for about a minute, or until the egg is cooked. Serve hot.
Homemaker's Hint:
Did you know that ground eggshells and diced potato scrapings serve as excellent nutrients for the soil around those cucumbers you planted?