Comedy of Errors

I've learned so much from my mistakes. How about you? I'm so glad erasers are on the end of pencils and that knitting can be unraveled and re-knit! This sweater could have been two sweaters in the length of time it took me to make since I had to take it apart so many times. But a thing worth doing is worth doing correctly. 

My first mistake was over estimating my knitting skills! I needed a mentor. At times like this especially, I sure miss my mom, my mother-in-law, and my aunt! I converted a pattern that called for Coats & Clark Red Heart Lustersheen 

and I used a cotton yarn instead. It was a challenge adjusting the gauge, using different needles and number of stitches. My poor old brain even misread the directions for the pattern. Why was this so easy when I made it 30 years ago and so difficult now? Don't answer that! Then I needed to make sure it fit Dayna so of course I carefully measured and kept knitting. This was supposed to be ready for cool summer evenings!  ...she can wear it next year!

Finally finished, here is my work of love.  

Now, if your heart desires the produce of my knitting needles, I'd love to make something for you too! I can't promise how long it might take to finish, but it will be filled with love and laughter when it's completed. But DON'T ask me to do this little top again, I might not make it through that experience yet again!

Buns

This recipe is one of the most versatile recipes I have, hence the reason I make it so often.  It can be made into a loaf of French bread, bread sticks, buns or pizza.  It's quick and it's never failed to please. 

Tonight, I cheated and didn't even let it rise the full time and yet it turned out deliciously for dinner! We had left over pork roast which I had warmed I my little crock pot with barbecue sauce and then pulled it with two forks untill it was shredded. Served on these buns fresh out of the oven, it was warm and delightfully delicious for dinner.  Let me know how you like this recipe when you try it.

1 package yeast dissolved in 1/4 cup warm water with 1 tablespoon sugar

1 1/2 cup warm water

1 1/2 teaspoon salt

1 tablespoon shortening 

4 cups flour

Mix all together, beat well as you add each cup of flour. (I use an electric mixer). By the fourth cup of flour the dough gets harder to stir.  Cover with a cloth and place in a warm spot to rise. Stir down every 10 minutes. Do this 5 times. Shape into desired form: one loaf, or a dozen breadsticks or buns, or two pizza crusts. Let rise 15 to 30 minutes. Bake at 400 degrees for 10 to 15 minutes for bread sticks and buns, longer for a loaf.  I've often hurried this dough and only stirred it down down 2 or 3 times before I have shaped it.

If you are using this dough for pizza crust, you can just mix and let it rise once before using. Then just pile on your favorite sauce and toppings and bake for 20-25 minutes.  

Can you smell this?

Meat loaf

Be careful who you invite to the table to enjoy this mouthwatering dish. My dinner guests each wanted the end slice. Someone, who shall remain nameless, sliced down the sides of the loaf! I think he likes to torment me.

:-D

For me, cooler weather and oven baked meals go hand in hand.  I followed the recipe I found exactly...except with these changes!  I can't help myself from tweaking recipes I haven't even followed once. But that's the kind of girl I am. This was delicious, by the way.

It could be made into for smaller loaves or even meatballs, which would make it easier to put away for a second meal. You might have to adjust the baking time. The flavor and texture were just right. Since I used my food processor to make the bread crumbs, I continued to use the food processor to mix all the ingredients. That probably accounted for the smooth texture. 

Enjoy!

Preheat oven to 350 degrees. Grease the bottom of 9x13 pan

Mix together 

2 lbs ground beef

2 beaten eggs

3/4 cup milk

1/2 cup dried bread crumbs (I used my food processor to crumb leftover buns I had in the freezer)

1/4 cup chopped onion

1 tsp. salt

1 tsp pepper

1/2 tsp. savory (the original recipe called for sage)

Shape into large loaf.

Bake 50-60 minutes or until internal temperature reaches 160 degrees. 

Top with a mixture of:

1/2 cup ketchup

2 tbls. Brown sugar

1 tsp. powdered mustard

Return to oven and bake for 10 more minutes.

RICE PUDDING

Do you find it challenging to cook in smaller quantities?  It seems I often make too much when I’m cooking for two. That can be a good thing if you like left overs. Fortunately, My Shadow and I are easy to please. Sometimes, I cook enough intentionally so we can have two meals. That freezer comes in handy.  But it can be challenging to put those accidental left overs to creative use. 

When I made rice for our dinner, I made extra rice with the thought in mind to make rice pudding.  

Yummy!

Even though I hate to see summer weather depart, the cooler weather puts me in the mood for things like that.  It’s warm, creamy, cinnamon, raisin-filled goodness! Plus, I can choose to eat it for dessert or breakfast.  My mom taught me that!

Here’s the recipe I use to make just enough for two or three servings...for me, myself and I! 

Delicious Microwave Rice Pudding

Use a 4 cup microwave safe bowl.

Mix together:

1 beaten egg

1 cup milk

Heat for 2 minutes.

Using a wire whip, mix in:

1/8 cup corn starch

1/3 cup sugar

Dash of salt

1 tablespoon butter

Cook at 8 power level for 3-4 minutes

Stir in:

1 teaspoon vanilla

1/2 teaspoon ground cinnamon

2/3 to 1 cup cooked rice

1/3 cup raisins

Cook 1 minute more at 8 power level. 

Let me know what you think of this tasty treat!

Popcorn

I love a crunchy treat like popcorn. I eat popcorn three or four times a week. It really satisfies my snack craving! My hot air popper really gets a work out! Usually I eat it plain, but sometimes I need a sweet treat. That's when I make something like this.

First, pop up about four quarts of hot air popped popcorn.  Set aside. In a pan on the stove melt 1 stick of butter, I cup of brown sugar, and 1/4 cup Karo white syrup. Bring to a boil and stir until soft ball stage or 235 degrees. Then remove from heat and mix in 1/4 teaspoon soda and then 1 teaspoon cinnamon flavor and some red food color and then 1/8 teaspoon cream of tatar.  Pour this mixture over the popcorn and stir thoroughly. Transfer the coated popcorn onto a cookie sheet (or two) and bake at 200 degrees for an hour stirring occasionally. 

Eat when it's cool enough to handle or however long you can resist! This makes quite a bit but it stores well if you keep it tightly sealed.  It also makes a nice gift if you have some decorative tins.  

I've played with this recipe often enough that I don't use exact measurements any more.  I also just boil and cook ithe syrup until it looks about right. But if I were making it for you, I'd follow the step-by-step directions to insure it came out right!  And if you ask very nicely, I could be persuaded to make some for you!

Enjoy your snacking!

PASTA SAUCE

I am so thankful to be blessed with a bountiful garden this year. We have been gathering fresh tomatoes, peppers, onions, green beans  and more! There is nothing better than the taste of a tomato fresh off the vine still warm from the sun! But even I can't eat all those tomatoes! How wonderful to be able to make something we need and want from that bounty - pasta sauce! 

Use fresh ingredients

If you want to put up some of your own sauce, first make sure all your vegetables are clean. Then cut out any bad spots and the stems of course. I use a food processor for the chopping. I have a pulse option and that helps a lot.  

Chop and measure

After two hours of simmering  and stirring, followed by 40 minutes of a boiling water bath, we have the finished product! The recipe made six quarts of really delicious pasta sauce! Of course I've already given a jar to my Dahling Daughter Dayna.  But have no fear. You too may enjoy this delicacy.  I am sharing the recipe here so you may try your hand at this too! If you don't have a garden, surely you can find a farmer's market for the best ingredients! Or...make a midnight run on my garden.  Ha! Ha! Ha!

The finished product waiting for my next meal!

I have to thank my sister-in-law Lynn for her authentic Italian family recipe! Here is the recipe if you would like to make some of your own!

Lynn's Family Recipe

If you can't read the fine print, let me know and I'll email the recipe to you.  Always follow safe food handling precautions when canning. Note that her recipe says you can freeze this sauce if you don't have a pot for processing your jars.

SALSA!

Homemade salsa is a labor of love…and I enjoy sharing my labors – for a fee of course! My fee varies depending on who is asking. ;-) 

We are so blessed that our garden has produced plenty of ripe tomatoes already! We dug up our onions and even picked jalapenos.  Fortunately, I had too many bell peppers at the end of last season and had those chopped up and frozen.  It’s so nice to know where and how my salsa was grown – in my own back yard!

The first step of canning is to make sure everything is clean.  Wash and sterilize the jars you will be using. Place the jar lids and rings in boiling water just before you are ready to fill the jars.

SALSA
Thanks for this recipe goes to Joni my long, lost neighbor and friend!

4-5 onions
2 bell peppers
9-11 jalapeno peppers with seeds
¾ cup sugar
1 cup white vinegar
3 tablespoons salt
8 to 12-oz tomato paste (depending on your preference for thick salsa)
Approximately 22 medium tomatoes un-peeled
Chop in food processor until chunky.

I put all these ingredients in a 6-quart pan and put the tomatoes in last to fill the pan.

Bring to a boil and gently simmer 30-40 minutes stirring occasionally.

Fill jars to within 1/2 inch. Clean the jar rims and then place lids and rings on just finger tight.

Process filled jars in boiling water bath for 20 minutes.

If you would like more detailed information on canning, the Internet is full of helpful tips.