A Goodbye 2020 Poem

 

She ponders the life she lives, and feels deep down in her being

that the world will recover but will she ever feel the same?

It’s ok if not, because the earth is a giant, lovely mother

that hugs you to her with sunlight, waves and moonbeams and so much

beauty, all around her. Still, she wonders if all will be ok in her world.

Will it? She decides that it will because there’s resilience and grit

and friendships too, if you know where to look for each.

There is music to soothe the soul and also to rock the blues away.  

Also, there is dancing and art and books upon books to show the way

 or to make you forget the sadness out there. Sadness in there too.

Loss. Grief. Anger that might be more like disappointment.  But wait!

There’s also exquisite beauty in the mountains and deep abiding love

among her favorite humans. She feels this so strongly that she decides that all is

right with the world. Her world. Our world. And so…it is, and will be and shall be.

Marci R. Dec. 31, 2020

Moonglow, an Attitude of Sorts

 

                                          (Pictured, Obey River Campground, TN on 10-31-20)

Moonglow 2020

Nov.15, 2020

This image more aptly represents me, in the time and place, Nov. 2020, COVID times. I’ve done some soul searching since my son arrived home for an extended visit to us for the holidays, from Mexico. He casually mentioned that my posts are nicey-nice…or something like that! “Well,” I exclaimed. “I think I’m trying to counterbalance the nastiness that is often all that one sees in social media” I tell him. Then I think about it for a few days.

Now this image is a true representation of me at the present because it shows bright light in the dark and I am NOT the bright light. I am searching for it. I search by thinking of trinity in the reflections in the water and sky. The Father, Son and Holy Ghost are a beloved trinity. My husband, kids and family, another one. My friends, here, far away and long gone, yet another. I see hope, light and love, (another trinity!) in all of these.

Then, there’s the underlying, under the surface fears going on with me. I am facing a project that is not easy for me. I am creative, but very, very unorganized in thought and action. This project, while extremely important and meaningful, is sucking the lifeblood out of my usual positive self. Is this kind of pain, which brings to light all of my inadequacies worth the energy it takes to complete it? Well, what would I tell my students? “Have grit” I’d tell them. “Stick with it and with practice it will get easier”, I’d say. A little perseverance now will go a long way later, I tell myself! So I’ve done the equivalent of kicking and screaming, toddler style. I’ve stormed about, cried a little and stomped off to bed early. I have also worked on this project. It’s not easy yet, because I cannot create what I want, but must fit the project mold, perfectly.

I’m still trying to do this thing that is not easy. I’m still working on my attitude and feel the whole experience makes me a better human – a better wife, mom, and friend. Hopefully it will make me a better colleague, teacher and motivator. But for now, I must go into the dark night and seek the light of the moon, and face my inadequate and unorganized mess. I must shed some moonlight on it, since in this particular case, I’m not capable of spreading sunshine, but I will be again. I will by all that is in me. I will.

Now my social media persona is not all of me and now you see that. Like most, I want to be sunshine and nicey-nice. But sometimes, I’m a dimly lit moonglow and that’s ok.

Sourdough and Such!

 

Folks, this time I must defer to King Arthur for the recipe, because I tried really  hard to just stick to it! And the product was very nice and tasty too! 

https://www.kingarthurbaking.com/recipes/rustic-sourdough-bread-recipe?fbclid=IwAR1f6Z6Na6_FUCTyPC8n_ETFxKhXXvfKa4OcpvYxarxWucdRGILU5CywO3Y&yoReviewsPage=2

Hopefully this link will take you right to their page. The main takeaways are this:

1. Sourdough starter takes patience, and a good memory...or good notes! It has to be fed at first, once a day and later, every 12 hours...twice a day! I started with my own new starter. It began with a cup of whole wheat flour and a 1/2 cup of lukewarm water. After this initial time, feed it with white all purpose or bread flour. If my memory is correct, the wheat gives a kickstart to the natural fermentation process of a sourdough. 

2. I almost forgot a few times. It is somewhat forgiving, this starter I'll call her 'Sally starter'. She looked a bit peckish a few times, but she bubbled right back up once I fed her. I even used half the required amount of flour and water once and she survived! 

3. On the 7th day, Sally rose to the occasion! See the very simple recipe that consists of water, flour, yeast (I really did add 1 and 1/2 tsp.) salt and starter!  I'm going to make more in a few days. Now Sally is chillin' in the fridge and if I read correctly I just take her out, feed her, then repeat, after she bubbles again. 

My main goal now is to use the 'discard' starter in recipes like pizza crust and pancakes. Confession; I used about 1 tbsp. of her in today's morning glory muffins. 

Why yes, yes...I like to bake. Why do you ask? Enjoy and thanks King Arthur Flour! 

THE Sauce....Strawberry-Rhubarb - It's what's for dessert!

Maybe you have heard me talk about 'the sauce'. Well...it's the bomb. This is the Strawberry-Rhubarb sauce that I make when Terry and I just want something to put on ice cream or it's so wonderful with pound cake, sauce and some cool whip. And ice cream. Don't judge! It's amazing! AND...it's simple. Here's the recipe:

This time I made an average amount that lasts about a week or two. 

1 and a half to 2 cups chopped rhubarb

2-3 cups strawberries. I use fresh when I can. 

1/8 cup water 

After chopping your fruit to desired chunks, add that small amount of water to a pot, then add the rhubarb and add

1 cup granulated sugar. Bring to a slight simmer. Add the strawberries and about 1/2 to 3/4 cup more sugar. I do this in small bits, then taste. Sometimes the fruit is sweet and needs less sugar. Bring this to a simmer again on medium heat and add

zest of one small lemon and the juice too. If you like thicker sauce you can add about one heaping tablespoon of tapioca at this stage of simmering.  I use Kraft Minute Tapioca, that comes in a small, 8 oz. box. It's a great secret ingredient for pies and sauces!   

Just before the fruit breaks up, take off the heat. Jar it. Scoop it in ice cream. Eat it from the pot!! Enjoy...you are welcome! 

Brunswick Stew - First tasted in NC, made in KY!

Brunswick Stew is a hearty dish! I looked up its origin and found it's been around since 1898, and most likely first made in Georgia. I remember it as one of my grandmother's (Meme) dishes. Actually I remember the one time so I really don't know if she perfected it by making it over and over. But I loved this memory, because we were on Grandpa Harvey's farm near Roseboro, NC and they made it in a very large iron pot, cooked over an open fire! I thought that was super cool. I've made it a few times, and I love this meaty, tomato based wonderfulness.  Here's my recipe so far, based on a few testings.

In a crock pot,  I added about a tablespoon of olive oil, a splash of vegetable oil and 3 chicken breasts. Next, on the stove I started a small package of pork short ribs in same amounts of oil. After browning the ribs, I added bbq sauce. (Use your favorite- mine was "The Smoke Doctors" plus some vinegar and red pepper flakes.) To both meats I added a small chopped onion, so that's one total, half in each pot. Simmer for a few hours. (One hour may be enough to pull apart meat.)

So far that's 3 chicken breasts, and about a 3/4 to a pound of any pork that you'd like to eat, shredded. I used short ribs.

Next, shred meat, taking it out of pots and shredded with fork and knife on a cutting board. Then combine it all (bbq sauce too...about 2/3 cup) in the crockpot. To this add the following:

One large can of diced or stewed tomatoes
One small can tomato sauce
One container chicken stock, 32 ounces
One small bag, frozen butterbeans ( some call these baby limas)
One or two small bags frozen corn. (We had some that we froze last year...yum!)
One or two diced potatoes. More if you have room!
One celery stalk diced
One third of a green pepper, diced.
Salt, pepper, Cavender's greek seasoning (goes in everything I make!) and some roasted chicken spices that I have plus Mrs. Dash's extra spicy seasoning, and a large 3 dashes of hot sauce. I used Frank's. I think I also added Worcestershire sauce, 3 dashes.

Now step away for an hour. You have to know your crock pot or stove. I needed to come back, stir and change the temperature from high to low several times because mine overheats on high. I'd guess you need to cook it on low for at least 3 hours.

Options: I noticed when I read the history that some like this stew with green peas added. Some add okra. I did not, but I may try these, next time! This stew is thicker a day later. I usually add more stock because I like soupy stews. You do your way, and I'll do mine! Enjoy!

Basic Pimento Cheese

Pimento Cheese....it's a real southern thing! And it seems like everyone has their own take on it, including me! Well, I mix it up sometimes, depending on my partakers. For instance Allie dislikes mayonnaise so when she is around, I make it with more cream cheese/sour cream than mayo. When Steve is around I make it spicier, adding jalapenos. When I make it the 'regular for Marci and Terry' way, here's the recipe! I wonder what you think about it. Let me know!

Basic Southern Pimento Cheese:
2-3 cups shredded cheddar cheese ( this time I used one c. white sharp and one bag of already shredded cheddar)
2 heaping tablespoons of dill relish
3 tablespoons diced pimentos ( I use the jar type)
4 heaping tablespoons of mayo (see picture for my brands)
1-tsp. of pepper
1-tsp. Cavender's Greek all purpose seasoning (garlic salt works)

Mix. Taste, adjust to your liking!
Note: if you have always made pimento cheese with cream cheese, add a block! You cannot hurt anything by adding cream cheese. Nuff said!

If you want MY opinion, put this on white bread with a slice or two of tomato. YUM. If serving for a gathering, it's great on crackers or served in celery stalk slices.

                                           Pictured, the ingredients I used today.

Trying Times calls for Creative Menu Planning! March 2020

Hi friends, family and people of the blogs!

I'm home, like the rest of the world, working, living, and amusing myself with what I love to do: EAT! Unlike some of you I like to COOK what I eat. I'd invite you over, but the COVID 19 Pandemic says I cannot. So....well....I can tell you what I'm doing when I'm not working, eating, walking, napping and reading. I'm thinking about food!!!

Yesterday I made a quiche for lunch and this had me thinking - some of you do not make quiche without a recipe! I did! It was really good and I'll try to post a picture, but it was a zucchini, tomato and bacon quiche, with onions, green peppers and lots of cheese. (Half of my weight is cheese related, the other is 1/4 wine and 1/4 dessert!!!) 😃
I also used a store bought refrigerator section pie crust, eggs and milk. Ok, 4 eggs, 3/4 cup milk and about a 1 and 1/2 cups cheese. Use what you have! Heat the oven to 375, dump veggies in first, then bacon, egg/milk mixture - beaten and then top with shredded cheese. Oh, and bake for about 35 minutes.






Now what will I make the rest of the week? Well, like YOU, I must make meals with things that I have because the grocery store, while OPEN, may not have many items. So I am trying to stay home and create with my pantry, fridge and freezer options.

For lunch today, we had a tuna salad wrap. Now tuna is out for the duration!

I made beef stew 2 days ago so next I will make veggie-beef soup with the leftovers.

I can also make:
corned beef and cabbage
salmon
crab cakes with canned crab
spaetzle with ham and peas (no mushrooms, though....darn!)
several more wraps, but the ham is half gone....so is the lettuce and tomato and
pizza, yep! It's a staple at my house.

So...without looking here's what other miscellaneous things I can make:
crepes ...I have peanut butter and nutella on hand! I may have strawberries in the freezer
cookies, oatmeal or peanut butter. I may be out of chocolate chips!
carrot cake....YUM
beer cheese, because I stocked up on cheese (and I have beer)
bread if necessary
popcorn
apples
frozen corn and brussel sprouts to go with something at the top....
and I always have some canned beans and tomatoes and rice on hand!
I'm quite sure there are crackers, honey and jelly in the pantry too.

Terry and I shouldn't starve until all of that is gone. I'll probably be in a grocery store in the next week, anyway. I hope....and I pray that ALL of us learn to appreciate each other, our crazy but wonderful lives and our health, as we surface at the other end of this pandemic.

Bet I made ya look in YOUR pantry! Be well...stay healthy, happy and optimistic!
Marci

Pumpkin squares with Praline Centers

I am the queen of combining recipes, and changing them from the original!

First confession: I have too many holiday goodies left over to just quit baking. I'm pretty well known for that in my family. So...I bake more! Second confession: I started with the canned pumpkin recipe on the side of the can but I've thrown away the can. However, I'm pretty sure I remember what I did for that base. I had a refrigerator section ready made pie crust and I reshaped it into a 9x13 inch rectangle pan. Next I combined the can of pumpkin, 7 oz. evaporated milk (left over from a fudge recipe) and to this I added 7 oz. egg nog, because...why not? Again, leftovers! To this I added 1/2 cup sugar, 2 tsp. pumkin pie spice, and 1 tsp. cinnamon. Next, I added two beaten eggs. I dumped this mixture into the pan with the unbaked crust and baked at 375 for 5 minutes, then reduced to 350 for a remaining 20 minutes. If it doesn't wiggle much in the middle when you shake it, then it's done!

While this is baking, I toast a half cup of pecans. Set aside. Then I made the praline filling.
1 cup brown sugar, packed
1/4 cup half and half
Bring this to a boil, stirring constantly for about 4 minutes. Remove from heat and add 1 tblsp. butter, salt, (about 1/8 tsp) and 1 cup powdered sugar.  Stir, stir and stir some more. When smooth, place a dab into the scored squares. I think it makes about 20 squares. As soon as I spoon on the praline filling, I top with a pecan half.
Done! We like this with cool whip.
Final confession: the praline filling is courtesy of the Dec. 2019 Southern Living recipe for Chocolate Praline Thumbprints. It was the right amount of filling and yes, it worked very well!