Spring is back, seems like it’s been so long ago.
It’s been six months since I’ve had to mow.
Watching growth and feeling warmth in the air.
Time has changed with daylight to spare.
It’s finally here, spring has arrived.
Now we allow mother nature to be our guide.
Sprouting new growth, we remove the weeds.
Plowing the earth we plant some seeds.
Rain comes in showers giving it water to help it grow.
Now the sunshine making it warm enough to mow.
The cycle continues as it does each year.
The warmth of spring lets us know summer is near.
Walking in the woods looking for mushrooms that grow wild.
Finding ramps on the hill sides looking green and mild.
Planting lettuce and onions in a bed or in rows.
Think of the exercise using the tiller and hoes.
You’ll get an appetite when working outside.
Lets grab one of mom’s pecan bars and go hide.
Mom’s Pecan Bars
1 1/2 cup uncooked oats 1 1/2 cup self rising flour
2 cups brown sugar 1 cup butter
1/2 cup pecans 1 cup sugar
1/3 cup heavy cream 2 tsp vanilla
In large bowl, combine oats, flour, and 1 cup brown sugar. Cut 1/2 butter and add to mix until coarse and crumbly. Press into 13×9 inch baking pan. Place pecans evenly over crumb mixture.
In sauce pan, combine remaining; 1 cup sugar, 1 cup brown sugar 1 cup butter. Bring to boil, stirring, for 3 minutes. Remove from heat.
Add vanilla and cream. Pour over pecans. Bake in preheated 350 oven.
Bake for 35-40 minutes. Cool in an then cut into bars.
I see them. Signs of spring.
I’m starting to notice every little thing.
The daylight is lasting longer into the night,
and when the time changes we have more light.
Grass is turning greener with the rain and sunshine.
Leaves popping thru the ground starting a vine.
Soon to be flowers to brighten the day.
Welcome spring is what I say.
Peepers are talking late into the night.
Birds singing early in the morning is a sight.
I’ve seen opposums and rabbits running around.
I even saw a skunk, “I didn’t make a sound”.
The snow is melting turning into mud.
The wind blowing trees with a brand new bud.
Oh spring, how I’m glad you came.
Now let’s get cooking something and give it a name.
Spring Chicken Salad Casserole
3 cups chicken, cooked and cut up
1/2 tsp. salt
1/2 cup diced onion
1/2 cup diced celery
1 1/2 cups sour cream
1 cup grated cheddar
1 cup potato chips, crushed
1/3 cup slivered almonds
1 cup french dressing
In a glass baking dish, marinate chicken and celery in french dressing for 1 hour. Add 1/2 the cheese and almonds. Blend in sour cream, add onions and salt. Spread the remaining cheese and the potato chip crumbs on top. Bake for 30 minutes at 300 degrees.
Another month, another year.
Can’t wait for spring to get here.
It’s cold outside, the ground is covered with snow.
The best I see, is I don’t have to mow.
Bundling up with gloves on each hand.
Shoveling snow, careful where it will land.
Salting walkways so no will slip on ice.
Just to be sure, I’ll salt it twice.
Watching the neighbor boys having a snowball fight.
Lasting all evening, into the night.
The girls wrapping scarfs around a big snowman.
Sticking branches with gloves to make it look like a hand.
Topping it off with their dad’s old hat on the snowmans head.
Use coal for his face, then you can go in to get fed.
Warming up with hot cocoa makes you feel warm inside.
Lay down with a blanket and hide.
The aroma brings you up to your feet.
Wanting to see what mom’s making to eat.
1 cup cornmeal 1 cup milk 1 tsp sugar all purpose flour
8 oz. cooked pork sausage 1 tsp salt 2 tsp. butter
Make ahead: Combine cornmeal, milk, sugar, and salt. Gradually stir in 2 3/4 cups boiling water. Cook and stir until thick. Cook, covered, over low heat 10 minutes. Crumble cooked sausage and add to mixture. Pour into loaf pan, cover and chill.
Before serving: Cut scrapple into 1/2 inch slices. Dip into flour. Fry slowly in butter for 15-20 minutes.
What is so homely and comforting on a winter’s day as a bowl of hearty stew? Its tasty blend of meat, vegetables and seasonings bring back memories of summer’s gardens. If you are a hunter, the autumn hunt for venison provides the meat, and if a farmer, the annual fall butchering and freezer-filling comes to mind as you fill your bowl with rich broth and tender chunks. As the poet Robert Burns observed,
“Some hae meat and cannot eat,
And some would eat that want it;
But we hae meat, and we can eat,
Sae let the Lord be thankit.”
While we may know the source of the meat in our stew, what about the other ingredients? Where did they originate? The storyteller in me is always interested in the story behind traditions, superstitions and the everyday things we take for granted, so I decided to find out just where my stew came from.
Surprisingly, none of the things I use in my recipe are native to North America. Potatoes, for example, were originally from South America, discovered first by Pizarro and later brought to England by Sir Walter Raleigh in the early 1600′s. For some time many people refused to eat potatoes, believing they caused leprosy, among other things. Ireland quickly adopted the potato and it became the mainstay of the Irish diet. This had terrible consequences when a blight struck the Irish potato crop in the mid 1800′s, causing widespread starvation and death-and a huge migration to the United States and other countries.
Carrots came to us from Afghanistan. The Greeks believed it made people more ardent, so used it as a love potion. The carrot made its way to Europe in the Middle Ages, and it was in Holland that the variously colored carrots were hybridized to become the orange carrot we know today. Carrots were grown in England by the 16th century, as this early gardening manual tells: “Sowe Carrets in your Gardens, and humbly praise God for them, as for a singular and great blessing” –Richard Gardiner (1599 gardening book).
The shores of the Mediterranean Sea are the homeplace of celery, known to the Romans as sedano. The celery seed often used in pickles and other recipes comes from the small native plant called smallage that is still grown just for the strongly flavored seeds, while the stalks we generally think of as celery were first recorded as being grown in France in the 1600′s..
Develops the jaw,
But celery, stewed,
Is more easily chewed.
–Ogden Nash (1902-1971)
Stew isn’t stew without onions. Onions came from the regions of Israel and India and have been grown in gardens since before the time of Christ. In the fifth century BC, slaves building a pyramid for Herodotus held a sit-down strike until they got their onions. Folklore has it that Columbus planted onions during his visit to the Caribbean islands, and the first settlers in the US also brought onion seed with them and Grant refused to move his troops during the Civil War unless he got onions to feed them.
Stew must have its seasonings. Salt has been used as a preservative since early civilizations, bay originated in the Mediterranean and has been used both medicinally and as a culinary flavoring since before recorded history. Black peppercorns are native to India, while the red, green, hot, mild and other peppers grown for their flesh instead of their seed derive from the southern Americas.
So there we have it: our humble beef or venison stew is truly a cosmopolitan dish, coming to our stewpot from all the corners of the world.
For more history of the foods we eat, check out these websites:
Visit Granny Sue online at http://www.grannysu.blogspot.com.
The sun starts shining to warm the day.
This is weather you really want to stay.
Summer is over, get ready for the snow.
Bundle up now before the temps get low.
Dig out your gloves and boots and hat.
Before long you will need all that.
Hunting and Thanksgiving, that time of the year.
Dad shooting guns and bringing home a deer.
Mom in the kitchen, knowing supper is near.
Family time is coming, then sit down to eat.
Deer meat on the table and it’s ready to eat.
Cut deer steaks in small pieces (1-2 inches). Roll in flour with 1 tsp salt and 1 tsp pepper.
Fry in oil until browned and place in a 9×12 baking dish.
Peel and slice an onion and spread evenly over the meat.
Mix a can of golden mushroom soup with 2 cans of water and pour over meat.
Cover with foil and bake for 1 hour at 350 preheated oven.
What is a witch’s favorite subject in school? Spelling!
The sounds, smells and sights all point to the fact that it is autumn. We enjoy the golden and red leaves that decorate our tree limbs and rustle beneath our feet, the spicy pumpkin bread, bonfires, haystacks, scarecrows and orange pumpkins piled high.
It is the time of year we go on hayrides, walk through the pumpkin patch and celebrate holidays. We start out October with Columbus Day on October 8th, then Bridge Day on October 20th and end it with Halloween on October 31st.
Here is an easy Halloween craft.
Materials needed: small clear glass containers, decoupage, cheesecloth, google eyes
Using a foam paintbrush, wipe decoupage on the outside of your glass container. Tear cheesecloth into strips, wrap around your container, and glue on the google eyes. Then continue wrapping on more layers of the cheesecloth.
Put a tea light inside and light it or fill with M & M’s or candy corn! These mummies would look cute and spooky sitting throughout your house. Your mom could make large ones with large clear vases and place a large candle inside. It would make a centerpiece any mummy would love.
Remember; always be careful with candles and never leave then unattended.
And, here is an easy recipe you can make:
Dirt Pudding with Worms
Follow package instructions and mix a box of instant chocolate pudding. Instead of using a mixer, I put my pudding mix and milk into a tall plastic container with a tight lid and shake, shake, shake for 45 seconds! Pour pudding into clear individual containers. (Clear plastic cups work well.) Let set for a few minutes and then push one or two gummy worms into the pudding. Leave half of the worm hanging out of the pudding. Place chocolate cookies into a plastic bag and crush with a rolling pin. Spoon the crushed ‘cookie dirt’ onto the top of the pudding around the dangling worm. Put in the refrigerator until set.
Eat and enjoy your container of dirt pudding with worms on top!
Visit Janet online at http://www.janetsmart.blogspot.com.