Happy December!

So... it's December! Happy December and this month is filled with the joy of holiday celebrations. Mr. K and I will open the first window of our advent calendar. Like last year's, this one is filled with little chocolates and little pictures. I get so much pleasure from this little ritual.

Our Advent calendar from Heidel.

And the back.

Major cleaning and rearranging today followed by decorating which I have down to a science and doesn't take that long anymore. A pleasurable way to spend the first day of December!

Oh, and a few little goodies recently acquired from eBay, one of which is a covered casserole to add to my Currier & Ives collection. I must have place settings for at least 25 or thirty, various platters, serving dishes, pie plates, and even glasses, but I did not have this. Why you may ask? I saw one in a little shop in Georgia, but the woman wanted $110.00 for it. That particular casserole wasn't even in very nice condition. I passed on it as it was out of my budget. However, this one is beautiful, clean, and was WAY lower in price. I am very pleased!

Currier & Ives covered casserole in mint condition.

And for my button collection, sweet little strawberries and flowers, all on their original cards. I like

collecting the buttons on the cards if I can, but won't pass up one that delights me.

So those are the goodies. Now... cleaning, decorating, and deciding which cookies will make the gift list for this year. I'm limiting it to three or four kinds, one of which will be my shortbread, and another will be Ricotta cookies. Decisions, decision. 

Also on the agenda, a nice flank steak for tonight's dinner and a pot of Pasta Fagioli (Pasta Fazool, as I knew it growing up) for tomorrow and the next night, and perhaps the next. No hardship, eating that!

Deliciously yours,

Mrs. K 

Loving September!

It's that time again, September! I love autumn even though I live in a place without much seasonal change; it is in my home that I make sure everything shouts autumn. I decorate with that theme in mind and I am cooking up our favorite fall recipes, like Fresh Apple Cake from my old Fanny Farmer Baking book, and Apple Cider Beef Stew.

Once again, it is time to make apple butter, so that's what I will be up to in the upcoming two weeks. My home will smell luscious. I also need to make more pomanders, another item on my agenda that will scent my home. I am heaping my fall pot pourri into my large pottery bowl, as well as some smaller bowls to scatter about the house. Fun, fun!!!

I found what looks like a luscious cookie recipe at this blog, Fill The Cookie Jar. Frosted Apple Oatmeal Cookies sounds yummy and very autumn; I'll be whipping up a batch later today. I also found a recipe for a quick pumpkin cake on Facebook. I don't generally use boxed cake mixes, but this sounds so quick and easy, and yummy too, I think I'll try it. Sounds like it could be whipped up while dinner is in the oven and baked while eating. You can find the recipe here, at Big Red Kitchen. There are plenty of comments with suggestions for variations on this recipe. I guess this goes on my agenda too.

Of course I'm stitching away on some Halloween designs, as well as a Goode Huswife design. I have a few more small Halloween designs I hope to get done in time for the holiday; if not, well there's next year!

I hope you're enjoying September where ever you are.

Deliciously tangled in threads and apple parings,
Mrs. K.

Spring!

A Prayer in Spring 

OH, give us pleasure in the flowers today;
And give us not to think so far away
As the uncertain harvest; keep us here
All simply in the springing of the year.

Oh, give us pleasure in the orchard white,
Like nothing else by day, like ghosts by night;
And make us happy in the happy bees,
The swarm dilating round the perfect trees.

And make us happy in the darting bird
That suddenly above the bees is heard,
The meteor that thrusts in with needle bill,
And off a blossom in mid air stands still.

For this is love and nothing else is love,
To which it is reserved for God above
To sanctify to what far ends he will,
But which it only needs that we fulfill.

Robert Frost

 

Happy Spring! I am trying to get into the season, another words - spring cleaning. I have decided to clear away things I've been saving - just in case; give away some books I have been holding on to, but will never read again; sort through the pantry, that sort of thing. I am also tending some new plants and creative endeavors, making lists, planning, organizing, and dreaming it will all get done. Well... we shall see!

Tangled in threads and flowers and dreams...

Mrs. K.

Happy Thanksgiving!

Happy Thanksgiving!

May you be blessed with plenty and more;

lots of love, plenty of delicious food enjoyed with abandon,

family and friends who love and treasure you.

Thanks so much for reading my blog, 

Tangled in threads and deliciously yours,

Mrs. K (and Mr. K. too)

Remembering Thanksgiving

When I was a child, Thanksgiving was a very exciting time. Most years, family joined us for dinner, but sometimes, it was just the immediate family, my parents and us kids. My dad always cooked breakfast for us on Sundays and holidays, pancakes! He made great pancakes and we ate piles, literally. He would just keep cooking until he could see we were full, then he'd sit down and have his breakfast.

There was one thing my dad, who's gone now three years as of October, did for us on Thanksgiving when we were kids, that I always remember with such sweetness. We'd come to the breakfast table, waiting for those pancakes, and there was a little gift at each of our places; just small things, a little mini tea set, a little girl's make-up kit - not really make-up, but the play stuff. My brother would find Match Box cars, little tools, those sorts of little toys and goodies one found in the Five and Ten, or in our case, the Hopewell Pharmacy. We could never wait to see what he got us. Small things, big memories.

Yesterday, as I am just getting over a stomach virus from hell, I made a pot of homemade chicken soup. I had a large pack of chicken thighs in the freezer, so I used those. I cooked the chicken with some onions, garlic, celery with leaves, and a couple of carrot. When the meat was cooked, I removed it, but threw the bones and skin back into the pot, cooking another couple of hours. I then strained the broth and put it back into the pot. Along with more fresh onion, lots of garlic - all told, about 8 cloves, carrots, and celery, I threw in a leftover half bag of frozen spinach, some barley, about a third box leftover ditilini macaroni, and finally, some cheese tortellini. That is the best chicken soup I have ever had, and I consider myself a connoisseur. Love chicken soup.

Wasn't sure how Mr. K. would react to such a mixed pot, but he ate three bowls and told me I better make it again just that way. He said I could always add matzoh balls too! As I've mentioned before, we mix it up in our home and it's all good.

Tomorrow we are off to Mr. K's cousin's club, as we have been doing for the past few years, joining relatives and friends. They put on an incredible spread, so it will be a wonderful meal. For leftovers, I've got that pot of soup in the fridge, but who knows, maybe Sunday, as I stir up my Christmas pudding, I'll make a little turkey dinner just for the two of us. As for the pudding, I'll share the adventure of the first one I made later in the week.

Deliciously yours,
Mrs. K.  

Catching Up & Brussels Sprouts

Good grief, I haven't even said Happy October, so first... Happy October!!! This is a favorite month as I love autumn and Halloween. I have been busy finishing up my fruit butters, making pomanders, giving my home a good cleaning, and decorating for the season. Busy, busy.

We are not visiting North Carolina this month and I am so disappointed! It just can't be done, so onward and forward. I look forward to getting away into some real autumn weather every year and I feel rather sad, sort of a deep ache and longing. Oh well, I'll survive. Surely no one ever died from not being able to make their autumn pilgrimage.

I have been consoling myself with plenty of tea, stitching gifts for the holidays - I am even weaving a little bookmark for a friend - and browsing through favorite books. One favorite is Sara Midda's "In And Out of the Garden." No matter how many times I look through this beautiful book, I never tire of Sara's charming and whimsical illustrations. It is filled with old garden lore, recipes, quotes, and other wonderful things, including poetry.

Within this book I found a very sweet little poem about brussels sprouts that I just adore; I am known for reciting it whenever the urge strikes! For many years I didn't like these little cabbage-like vegetables, in fact I didn't like cabbage much, nor onions. Now however, I love all three. Brussels sprouts still require special treatment in order for me to enjoy them though and, over the years, I have found the perfect way to cook them so they are just right for me.

First, I choose baby sprouts if they are available. Second, I toss them with plenty of butter, Celtic salt, and maple syrup. Yep... maple syrup. Brown sugar or honey works well too; that bit of added sweetness just does something to enhance the flavor, but the maple syrup, that makes them extra special. Most important, I roast them at about 350 degrees until they are tender. I don't like my veggies barely cooked, I prefer them well cooked and, according to Bee at Healing Naturally By Bee, it is best for one's digestion. All I know is that MY digestion is happiest with well-cooked vegetables.

Back to sprouts... I make sure I keep an eye on the sprouts, stirring them often, and watching so they don't get charred. I don't like charred veggies. Sometimes, I toss in a couple of apples or pears, which is quite delicious, or even a sliced Vidalia onion. If I use apples, I might even add a splash of Calvados or apple cider, very good indeed! One thing is for sure, after roasting, more butter is added, seasoning adjusted, and none are left! Mr. K. is quite fond of brussels spouts.

Do you like brussels sprouts? How do you cook them? Love to hear how you prefer yours... or not. I shall leave you with the brussels sprouts poem from Sara's book.

Sprouts for dinner, 

Sprouts for tea,

Sprouts for you

and sprouts for me.

Sprouts at Christmas,

Sprouts at Fall.

Whether large

- or whether small,

Sprouts enough to fill us all!

I say, hurray for brussels sprouts!

Deliciously yours,

Mrs. K.

Do you like

Plum Butter, Yum!

Yesterday was a busy day as I finally got my plum butter made; I had planned to do it Sunday, but got sidetracked with other things... reading a couple of good mysteries and stitching. I just needed a lazy day, so I gave myself one. However, those plums were ready to go and so I had to get busy.

This jam is such a gorgeous color in addition to being SO delicious! I used a mixture of dark purple and red plums, sugar, cinnamon, and just a touch of cloves. Perfection, if I do say so myself. ; )

I always begin by selecting the most luscious looking plums I can find. I needed about six pounds. I wash them  and let the soak a bit in a tub of water to which I've added some vinegar; this is to clean them really well. I then rinse and quarter them, removing the pit. I add a bit of water, just enough to keep them from sticking, cover and cook until soft. Plenty of checking and stirring is needed. Sometimes a bit more water needs to be added, but these were very juicy so I didn't have to. When softened, I put the cooked plums through a food mill, measure, so I know how much sugar to start with, and put back into the pot. Peels were disposed of and I was ready to make the fruit butter.

Sugar, I started this batch with half a cup of sugar per cup of fruit puree, then the spices, a tablespoon of cinnamon and a half teaspoon of cloves, were stirred in. I slowly brought to a boil, then reduced the heat a bit. Once the sugar has completely dissolved, I taste and make any adjustments in sugar and spice. This batch needed a half cup more sugar, but the spices were perfect.

Bubble, bubble, simmering away, stirring with my lovely, handmade, heart-shapred wooden spoon. I bought it last year at the Southern Highlands Craft Fair in Asheville, NC. Puts a bit of extra love into all this goodness. When I think the consistency is just right, I check my fruit butters by placing a bit on a chilled saucer that has been waiting in the freezer. I put the saucer back in the freezer for a moment or so, then check. Perfect timing yesterday!

Into the jars, edges wiped, lids and screwbands placed, I try not to burn my fingers on the hot, sterilized jars, but, ouch, they are hot!

I use the water bath canning method for 15 minutes. Boiling away!

 The end result... ooh deliciousness! The color is so pretty too. As the jars are removed from the canner, I wait for that "ping" as they seal - love that little sound! Naturally, Mr. K. couldn't wait to sample some, and since there was one jar that was only about two thirds filled and didn't go into the canner, he helped himself. There's always one of these left that goes right into the fridge, after the taste tester has done his job, of course!

Today... pear butter, which I've not made before. I found some lovely pears so I thought I'd give it a try. I'm rather partial to pears. I checked through my cookbooks, but couldn't find a recipe, so I checked on line and found one. I was concerned about the canning method, wanted to be sure there wasn't any issue. The recipe I found adds a little orange juice. Sounds good! I'm also going to get my pomanders done tonight and get them to curing. You can imagine how wonderful my home smells with all this going on.

Next week is apple butter time. Apple butter is my favorite. There is just something about that taste, the apples, my favorite fruit, and all those spices. I love the scent of cinnamon, cloves, allspice, along with apple and orange. I make a simmering pot pourri that keeps our little place smelling lovely with these ingredients for when I'm not making fruit butters!

Oh well, off to the kitchen!

Deliciously yours,

Mrs. K

Summer Ending, Jam Making and a Tropical Storm!

So, here we are at the end of August! I am so looking forward to Autumn, well, I always do. It is my very favorite time of year. I have fond memories. Now, however, I have a lot to keep me occupied as I finish up summer. Jam, or more specifically fruit butter, making commences. I am also making some new pomanders, stitching away on various projects, especially holiday ornaments, and deciding on my Autumn decor.

Early last week I made a lovely batch of spiced peach butter. The peaches were perfect and I really enjoy the process. I have been using a stock pot with a cake rack in the bottom for processing my half pint jars, but came across an enameled pot of perfect size with a steamer rack in the bottom. The price was right too. It worked perfectly. However, my new stove runs much hotter than my old 1973 model, so I had to keep my eye on the canner.

I peel and roughly slice my peaches, add them to a small amount of water, then cover and cook until soft. Into the food processor they go to be whirled into a golden puree. I measure the puree and use about half a cup of sugar per cup of puree, holding back the last half cup of sugar until I taste. This year I used half brown sugar and half white. Cinnamon and freshly ground nutmeg are also tossed into the pot and the cooking begins.

I bring this lovely blend of lusciousness just to a boil, then turn the heat down and cook until it is just the right consistency. I keep a little dessert plate in the freezer during the cooking, then when I need to test, I drop a pinch onto the plate and stick it back in the freezer for a minute. If it is the right consistency, we're good to go, otherwise back to simmering.

The color get darker from the spices, I keep testing until it's just right. My jar, lids and screw bands are ready to go and I ladle that golden deliciousness into the jars. I process the jars in a water bath canner for fifteen minutes, remove the jars and wait for that wonderful little ping that signals my lids have sealed.

I just love making these fruit butters. The book in the photo above is from The Good Cook series, which I subscribed to in the 1980s. This particular book is where I learned how to make jams and can. It is rather splattered and worn, but still serves me well. Later today I will be making plum butter - oh, most precious jewel of fruit butters! It is a glorious color and a favorite of mine. I would have done this Sunday, but we had the interesting experience of a tropical storm; Isaac came to visit. At least he was polite, leaving little damage, but that rain pounded our windows and the wind howled all day and night Sunday, as well as Monday morning. I was worried that I would lose power in the middle of the process, so held off. We had a few blinks, but no loss of electricity, just our cable, but even that wasn't very long - thank you Comcast!

In any event, my husband dipped into the peach butter as a condiment for the pork tenderloin I made for dinner last night. He thought it was quite tasty. I sure hope some of those jars last through to the holidays, I plan to give it as gifts. Oh, well, there will be plum butter and apple butter too, so I should be safe!

I have been stitching away, as usual. I have a new favorite designer, The Little Stitcher. Her designs are primitive and just my style. You can see her designs here at her blog: http://thelittlestitcher.blogspot.com/

The Granny and The Deer

Not only are her designs lovely, but she is a very sweet gal. Her designs are available as digital downloads - yay, instant gratification!!!! Of course, the usual paper is available as well. She has a freebie little pair of mermaids available if you leave your email address. I am working on three of her, what I call, harvest designs: Tansy, Yarrow, Rue, The Harvest of Ancestors, and The Granny and the Deer. They are simple, but very meaningful designs. In addition, I am stitching on Salem Remembered, by The Primitive Needle. I had lost one of the chart pages while taking my mother to doctors and just could find another copy anywhere. Luckily for me, a lovely person offered me her copy and I am back in the saddle or, uh needle, so to speak.

In any event, I should be off to the connubial couch as the clock has struck two. My dear husband has come down with a summer cold, yes, in the middle of a tropical storm, he catches cold and I want to add a little eucalyptus oil to the aromatherapy atomizer to help him breathe a little easier.  Oh well, it rained and it poured!

Basic Fruit Butter Recipe

Prepare your fruit, depending on the type. Peaches should be peeled and cooked in a little water; apricots simply put through the food processor uncooked; plums cooked whole in a little water, and then put through a food mill. After pureeing the fruit, measure it, for each cup of puree, add a half cup of sugar. Hold back the last half cup until you taste to see if it is needed. Sometimes, a little more sugar may be needed. Add any spices, as you like. Bring to a boil, then turn down the heat and simmer until a spoon dragged through the butter leaves a trail. Check for the right consistency by placing a bit on a chilled plate. There should not be any water around the fruit butter and when chilled for a minute, it should be the right thickness. Fill sterilized half pint jars, place lids and screw bands, then process in a water bath for 15 minutes.

Deliciously yours,
Mrs. K