Thyme For Cooking, the Blog

Basmati Rice and Carrot Gratin; Make a 'sickness pact'

When I was in the US I had contact with people who had just recovered from the flu (H1N1), who's family members currently had the flu, who were 'coming down' with a cold and whose friends currently had colds.

Needless to say, all of those situations made me distinctly uncomfortable.

I don't want to get sick.

More importantly, I don't want to bring something home to mon mari.  Being ill as a Type1 diabetic adds a whole new dimension with increased risks of all sorts of complications.  I'd rather not go there.

The whole situation started me thinking (yeah, I know).

Then I ran across this post in my files....

As flu and cold season looms over us all, once again, you might want to think about making a 'sickness pact' with your 'significant other ' while you're still healthy enough to think straight.

Repeat from last winter:

How do you like to be treated when you're sick?

Not seriously sick, just a little sick; like a cold, or the flu....

When one is under the weather, one normally also has a bad case of the 'poor, pitiful me's' as well, so how one is treated can become monumentally, if only fleetingly, important.

I have both a cold and the 'poor me's' this morning, so I have been pondering this....

One might say obsessing about this, but that would be a mean thing to say to a sick person, now wouldn't it?

It's only natural to assume that the rest of the known universe would like to be treated exactly like we would like to be treated. After all, we're at the center of said universe, aren't we? I mean, it's all about me, isn't it?

When mon mari has a cold he want's to crawl into a warm, quiet, dark place, armed with nothing more than his trusty remote, and be left alone.

He doesn't want cheerful inquiries into his health and well-being, he doesn't want chicken soup or orange juice, he doesn't want to be tucked in, cosseted or in any way tended to.

He. Wants. To. Be. Left. Alone!!!

He'll suffer in manly fashion: silent at first, getting excessively crosser the more concern I show.

Occasionally, say once, I might be allowed to bring an aspirin... But "just set it down!" is the most I get in return.

I, on the other hand, want my brow checked for fever every 30 seconds.

I want someone to bring me hot tea without asking; to tuck a warm blanket around me; to run miles to the store just in case hot chocolate might cheer me.

I once had a friend, who, when someone was sick, would go to their house and clean it from top to bottom. Her theory: People always feel better if they don't have to think about housework.

That's how I want to be treated: my every wish anticipated; overindulged at every opportunity.

You can see where the problem comes in, can't you?

He treats me exactly like he wants to be treated, ie, ignores me completely.

I treat him exactly like I want to be treated, ie, fuss excessively.

Which causes me to feel more and more pitiful.

Which causes him to feel more and more irritable.

Why, you may ask, after 30 years together, can't we get this sorted?

Because, you idiot, when one is sick one doesn't always think clearly; and when one is concerned, one doesn't always either. And neither of us is sick very often, thankfully.

It's just the little dance we do...

The end  

You can see why is would make sense to negotiate treatment whilst still healthy.

Or, we can just turn into recluses and never leave the house, thus avoiding all viruses.

I'm prepared.... I have my stash of Jolly Ranchers....

In the meantime, we'll eat healthily....

This is somewhere between a soufflé and a pudding. The carrots retain their texture and add a slightly sweet flavor to the rice.

Carrot and Basmati Rice Gratin

1/2 cup Basmati rice
1 cup (8oz, 250ml) chicken stock
2 medium carrots
1 cup (8oz, 250ml) milk
2 eggs
1 tbs chives, fresh or dried
1/2 tsp dried thyme
1/2 cup (4oz, 125ml) Greek or plain yogurt or sour cream
1/2 cup (2oz, 60gr) shredded cheese
1/2 tbs olive oil

Cook rice in chicken stock.
Peel carrots. Shred carrots using medium holes on the box shredder. Lightly whisk eggs. Add milk, yogurt and herbs, whisk to combine.
When rice is done, stir in the carrots and let sit for a minute to cool slightly. Add the rice and carrots to the eggs along with half of the cheese. Lightly oil a glass baking dish (1 qt, 1 litre). Spoon carrot-rice mixture into dish, sprinkle with remaining cheese and bake, 400F (200C) for 30 minutes. Remove and serve.

Here's hoping we all stay healthy all winter!

The House Update and a walnut question

Wondering what mon mari was up to whilst I was traveling?

Me, too.

He did lots of tedious little things that he likes to do when I'm not around....

He had the door off the bathroom for two days while he refinished it. 

He fixed various little plumbing leaks and problems - which, of course, necessitates having the water turned off for long periods of time.

He hooked the water line up to the boiler and radiators so we can actually use it all to provide heat.

(To read my dissertation definitions of boiler/furnace/stove click here.)

He did some slashing and burning outside - which he knows makes me, er, concerned.

He knocked down the remaining bits of wall between the kitchen and hall, plastered and sanded.

None of the above is photo-worthy.... but here are a few projects that are.

Remember the ceiling that continually rained seeds on our head all winter?

He tore into it, and what we thought was one big beam turned out to be three new, modern beams.  Obviously they replaced the original at some point.

This is where all the seeds were being stored.

Now it looks like this. 

It's only finished on the right - he's waiting for the stairs before he finishes the left side.

I maya have mentioned that the house originally had 4 fireplaces: one, huge one that works, 2 with chimneys that don't go all the way to the top and one that was just bricked over.

This was what it looked like as he opened it up:

Fast forward a few months for the stove:

Fast forward a few more months and we have the beginnings of a mantle:

And, finally:

Oh, and he finished tiling and grouting the hall.

It's starting to look like and actual house......

No recipe today.... I have lots of new ones to post but the weather has been so gorgeous I've been doing  stuff like this, instead....

Harvesting and gathering!  I love fall!

Question on walnuts:  One of our trees, the one with the most nuts, naturally, has something that is turning the outer husks black and slimy.  The nuts appear okay inside so I'm drying the ones that aren't too gross and hoping they'll be fine.

Can anyone shed some light on this?  What causes it and are the nuts still good?

Veal Saltimbocca; Shipping the shopping

 

I confess.

I like to shop.

I don't do it very often, and, fortunately for my wallet, I like window-shopping best.

Still, being on my own in the US for 2 weeks, it was inevitable that I succumbed to that great American past time.

What really clinched it for me was the new (to me) US Post Office's flat rate shipping boxes.

One can ship up to 20 lbs (9 kilos) anywhere in the world for just over $40.00 (28 euro) - provided one can get it in the box provided.  

That's less than the charge for overweight luggage.... and one doesn't have to schlep it around the airports.

The challenge, of course, is to get all the heavy stuff tucked into the box.

I'm a very good packer.

Everything you see was in that box. 

Total weight?

15.2 pounds (7 kilos)

Told you I was good....

 

We expats all have our own little idiosyncrasies when it comes to what we miss most from the US and, more importantly, what we are willing to carry, and/or ship, back to our respective homes.

 

In my flat-rate box I shipped:

Jolly Ranchers (all the candy here is sweet - I like tart)
Green Chiles
2 bags of Wild Rice
Chocolate Calcium Chews (that was a new one for me - and I needed filler for the box)
Vitamins and Calcium (expensive here)
Tape replacement for mon mari (in inches)
My mother's old recipe box (filled with Jolly Ranchers
Deodorant (a non-scented variety)
Shaker Cook Book (B-day gift)

In my suitcase I had:

Smoked Paprika from Penzey's (3 bags)
Dry mustard from an Indian grocery (large bag)
Garlic powder (2 bags)
More vitamins
A few books
More Jolly Ranchers
A switch for mon mari's table saw
And a few new things to wear for both of us.

My suitcase came in at 49.5 pounds (22.5 kilos) - an entire half pound under the limit.  I could have gotten another bag of smoked paprika!

I decided, what with the recent kerfuffle over powders on aircraft, it was the prudent course of action to pack the powdered mustard, paprika and garlic rather than have it in my carry-on.

So....

What was in my carry-on? 

Magazines, of course.

And one last bag of Jolly Ranchers....

We all have our weaknesses, after all.

Another weakness I have is fresh sage. 

There are certain dishes I only make in the fall.

This is my favorite:

Veal Saltimbocca alla Romana alla Katie 

6 thin (or pounded) veal scallops, 10oz (300gr) total weight
3 slices Prosciutto, sliced in half
2oz (60gr) Gruyère, shredded
12 large, fresh sage leaves
1 tbs olive oil
1/2 cup Marsala can substitute Madeira
1/2 cup beef stock
2 tbs tomato paste

Heat oil in large nonstick skillet. Quickly brown veal scallops on both sides. Remove and put on an oven-safe platter. Add Marsala and beef stock to skillet and let simmer while you assemble the Saltimbocca.

Place 2 sage leaves on each veal scallop. Lay a slice of ham on top of the sage and sprinkle with cheese. After the sauce has simmered and reduced a bit add the tomato paste to thicken it. Spoon a bit of the sauce on and around the veal. Put the saltimbocca into a 225F (105C) for 10 minutes. This allows the cheese to melt, the ham and sage to cook a bit and the flavors to blend.
More importantly it allows you to relax and enjoy a fist course with all the work finished. Remove and serve with remaining sauce on the side.

In addition to the above, for the week of September 25 we have Stuffed Mushrooms, Tomato Garlic Soup, Butternut Squash and Sage Risotto, Pasta with Sausage, Avocado and Sage and more....

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list each Thursday.  First two weeks FREE.   (Reverse seasons available for Australia, and others in the Southern Hemisphere).

For more recipes visit my internet cook book:  Easy Gourmet Dinners

Pasta with Forest Mushrooms and Zucchini; I need Camera Advice.... Please?

One of the things I enjoy most about traveling alone is being alone.

(One of the things I enjoy most about traveling with mon mari is being with mon mari, but that's for another day.)

One of the things I enjoy most about being alone is window-shopping. 

(Actual shopping, where I buy something, is fun, also, but, alas, also for another day.)

I love having the time to look at stuff that I would:

• Never own in a million years... ever
• Would love to own if I won the lottery
• Would buy if I no one ever found out... ever
• Hope to be able to own in the near future

Under the latter category is a new camera.

I spent a very enjoyable day bending the ear of camera experts all over Minneapolis.  I love talking to people who love what they do!

Naturally, after all that talking, my desire to own a new camera 'sometime-in-the-next-year' has, um, been kicked up a notch.

I decided to go to the real experts: fellow food bloggers.

Would you be so kind as to share your opinions on cameras / your camera?

I have a very nice, mid - high end, point-and-shoot and would like to move up to a mid-range SLR.

None of the guys (why are they all guys?) I talked to in the camera shops had ever taken photos of food - quelle surprise!  Thus my appeal to those that do....

Any and all help would be greatly appreciated.

In exchange, here's a simple pasta that combines late summer (Courgette) with early fall (forest mushrooms).

Pasta with Wild Mushrooms and Courgette (Zucchini)

1 zucchini (courgette), about 7" long (17cm)
2 cloves garlic
1 onion
1 tomato   I used a yellow one
4oz (125gr) mushrooms   something interesting
2 tsp olive oil
1 tbs Worcestershire sauce
1 tsp soy sauce
1 tsp dried oregano
1/2 tsp chili powder
1 cup pasta, penne, rigatoni

Cook pasta according to package directions. When done drain.

Slice onion, mince garlic. Trim and slice mushrooms. Roughly chop tomato. Cut zucchini in half the long way, then into 1/4" (6cm) slices. Heat oil in large nonstick skillet over medium-high heat. Add chili powder, onion and sauté 5 minutes. Add garlic, mushrooms and zucchini; turn heat to medium and sauté 5 minutes longer. Add tomato, oregano, reduce heat and cook until tomato has softened and zucchini is tender, another 4 - 8 minutes. Stir in Worcestershire, soy sauce, pasta, combining well. Serve.

I just realized... This is Pasta; it's still Thursday.... I can submit this to Presto Pasta Nights!

I've been very remiss (can we say busy?) in participating in this event, founded by Ruth of Once Upon a Feast, and hosted this week by Sara of imafoodblog.com.

Time to correct that....

Sara will post the round-up on Friday - don't miss it!

And, for those who need to know:  Tomorrow, what I DID buy.

Excited, aren't you..... I can tel.....

Chicken and Avocado Enchiladas; My Kitchen

I miss my kitchen.

Since I have been gone I have eaten some excellent food in restaurants.

And some not so good.

I have eaten lunches consisting of nothing but two apples; and one of nothing but a Double Chocolate Fudge Brownie.

I'll leave you to guess which was better....

I've cooked in my sis's kitchen - She who does not now nor ever has owned a sharp knife.

I have walked through local fairs filled with nothing but deep-fried, extra cheese, sour cream and extra fat foods - that left me smelling like 'Deep Fried Cheese Curd'.  (For those who don't know that's taking a perfectly atrocious, rubber-like, hunk of cheese, dipping it in bread crumbs / egg and frying it in hot oil.  It doesn't improve either the cheese or the health of the eater.)

I miss my kitchen.

I stopped at a booth that offered 'Dip Mixes'.

These are prepared combinations of herbs to which one adds 1 cup of sour cream and 1 cup of mayonnaise.

Has no one ever thought about using Greek or plain yogurt?  And reducing the fat and calorie content by about 200% percent? (it's my blog.... I can exaggerate)

Or, heaven forbid, not paying 5 dollars for someone else to mix the herbs?

I miss my kitchen.

I miss food like this - my idea of being decadent: I used prepared Taco Sauce ;-))

Using both green chilies and pimiento adds plenty of 'chili' flavor but without the heat. Add some fiery peppers if you like, the yogurt and avocado are there to temper it 

Chicken Enchiladas with Avocado  

2 chicken breasts, boneless, skinless
1 onion
1 rib celery
2 cloves garlic
1 tsp chili powder
1 tbs olive oil
4oz (125gr) pimiento
4oz (125gr) green chilies or something hotter if your prefer
1 cup (4oz, 125gr) shredded cheddar
1 tsp oregano
1 cup (8oz, 250ml) Greek yogurt, divided you may not use it all
1 - 2 jars hot or mild taco or enchilada sauce 8 - 10 oz each (300 ml)
4 corn or wheat tortillas
1 avocado

Cut the chicken into bite-size pieces. Chop the onion and celery. Mince the garlic. Drain the chilies and pimiento. Roughly chop chilies and pimiento if whole.
Heat 2 tsp oil in medium nonstick skillet. Add chili powder, onion, garlic, celery. Sauté until onion is tender and translucent, about 5 minutes. Add chicken and sauté until chicken is cooked through. Remove from heat. Add green chilies, pimiento, 1/4 cup shredded cheddar, 1/4 cup yogurt, and mix well.
Brush the remaining 1 tsp oil in a baking dish large enough to hold the 4 enchiladas. Heat a large nonstick skillet, over medium heat. Warm one tortilla in the skillet for 15 - 20 seconds. Spoon one fourth of the chicken mixture onto the tortilla and roll up. Place seam side down in the oiled baking dish. Repeat with remaining three tortillas. Pour sauce over the top - how much depends on your taste. I use 1 jar now and the rest as additional sauce at the table. Sprinkle with oregano and cheddar.
Cover with foil and bake at 400F (200C) for 20 minutes, until heated through and cheese is bubbly.
To Serve: Cut avocado into cubes. Put 2 enchiladas on each plate, add half the avocado and half the remaining yogurt.

Salami Pizza with Fresh Herbs; I don't live here anymore

When I'm here I seem to spend the majority of my time driving: shopping, visiting family and friends and runnng errands.

I used to know my way around without thinking.... Now I actually have to read the road signs.

So......

Why is the sign for a LEFT exit on the RIGHT side of the road - rather than above or on the left side?

I assumed, seeing the sign, (which was low to the ground, not high like a road sign should be) that it marked the exit (which it did), got in the right lane to exit, then got close enough to read the sign and had to cross six lanes in order to exit.

This makes sense to whom?

Why are street signs on the far side, rather than the near side of the street?

I came to an intersection that had 6 roads coming in from all directions, making the distance from where I stopped to where the crossroad was about 8 lanes away.  The street sign was relatively small and on the far side.  I didn't get close enough to read it until the light changed and I was in the intersection.... In the wrong lane to turn, of course.

For the record, I am not driving around half-blind.  I just had an eye exam and my vision, including distance, is perfectly fine.

There seems to be no warning for exits, no street signs that are easily visible, and a lot of freeway intersections / ramps that resemble a bowl of spaghetti.

It's not a problem for the people who live here.... They know!

It wasn't a problem for me when I lived here.... I knew!

This is not a tourist-friendly town.

I want a GPS.

Can you all ship one to me along with my Kindle?

I have to make one more statement regarding health care:

The book, "The Healing of America" addresses the fact that the health care in most European countries is not 'socialized medicine' although some countries (Britain, Spain, Italy) come close to it.

The health care in France (and Germany, the Netherlands, Switzerland and Japan) offers Universal Health Care using private providers and private insurance with the government exercising varying degrees of regulatory control.  The US is more socialized with Medicare and the Veteran's plans.

Think on that.....

And then think about pizza....

I prefer to use paper-thin sliced tomatoes rather than traditional pizza sauce. If you'd prefer sauce, 8oz (250gr) should cover nicely. We get wonderful salami, but pepperoni, chorizo, or other sliced, spicy sausage would be equally delicious.

Salami Pizza   

Pizza Crust

2/3 cup warm water, 105 - 115F, hotter will kill the yeast
1 pkg (2 tsp) active dry yeast fast acting if you can get it
1/2 tsp sugar - you need this to 'feed' the yeast
1/2 tsp salt - you need this to 'control' the yeast
1 tbs olive oil
2 cups flour

Dissolve yeast and sugar in warm water and let sit a few minutes to 'proof' - start to look foamy to prove that the yeast is still alive.
If you have a mixer with a dough hook put the yeast and all remaining ingredients in mixer bowl. Blend with dough hook attachment until well mixed then kneed for an additional 3 minutes. Cover bowl with cling film or a dishtowel and put in a warm place to rise, (75F, 24C) if possible.
If making by hand put yeast in large bowl along with all of the rest of the ingredients minus 1/2 cup flour. Stir to combine. Put remaining flour on work surface, add dough and kneed until smooth and elastic - about 10 minutes. As remaining flour is incorporated dough will become less sticky. Put dough in a bowl, cover with cling film or a dishtowel and put in a warm place to rise, (75F, 24C) if possible.
After dough has doubled in size, about 30 minutes, punch down. Lightly butter a pizza pan or large baking sheet. Roll dough out with a rolling pin as best you can. Then put on pan and stretch it to fit, patting it out with your fingers. If it keeps springing back wait a few minutes. Try not to put any holes in the crust. You are now ready to assemble.

Pizza Topping

1 onion
1/2 green bell pepper
1 tbs olive oil
1 tsp chili powder
2 tsp dried oregano use fresh oregano if you have it
2 cloves garlic
3 - 5 tomatoes
8 - 10 slices good salami mine are about 3" in diameter (7.5 cm)
1/2 cup sliced green or black olives
1/2 - 3/4 cup shredded Emmenthal or other 'Swiss' cheese
1/4 cup grated Parmesan

Finely chop onion, pepper and garlic. Heat olive oil in medium nonstick skillet. Add chili powder and sauté 1 minute. Add onion, pepper, garlic, oregano and sauté until tender. Slice tomatoes as thinly as you can - you should get 5 - 8 slices from each one, depending on how big they are. If I have big, beefsteak tomatoes I'll only use 3 tomatoes. Cut salami into quarters. Slice olives if needed. Tear oregano leaves off the stems if using fresh. Grate Parmesan. To assemble pizza: On just-finished crust or your purchased crust: Spread onion/pepper mixture evenly over crust. Lay thinly sliced tomatoes evenly over crust - they should be touching and cover the entire crust. Lay salami slices over tomatoes. Bake at 450F (225C) for 15 - 20 minutes, until crust is just starting to color. Remove from oven and sprinkle fresh oregano, olives and cheeses evenly over top. Return to oven and bake an additional 5 - 10 minutes or until crust is brown and cheese bubbling. Remove from oven, slice and serve.

One last thing about driving.... I had someone (male) go into a closing lane on my right to pass me; ending up driving on the shoulder.  The lane to my left, often known as the 'passing lane', was empty. 

My ds said it was to express his displeasure at me driving 'only' at the speed limit.  That could have been true - had I been driving at the speed limit and not 10 miles over in order to keep up with traffic....

Barbecued Shrimp; The Healing of America

I have never seen an issue in the US that incites such strong feelings in so many people.

Even when protesting the Viet Nam war and having 'the nation up in arms' there was not so much passion, nor so much vitriol, about a subject.

And so much of it unreasonable, un-knowledgeable and un-based in fact.

I make that statement, not because I know so much, but with so many people making so many statements from so very many different positions, most of them having no relationship to one another.....

They simply can't all be right nor all be based on the facts.

Someone has to be wrong.....

Trust me on this....  I may not know Health Care Reform, but I do know logic.

They all may be partly right, but, equally likely, they all may be, at least, partly wrong.

In my unofficial survey here is what I have been told in first=hand conversations:

A small business owner had to drop their insurance when his wife either left or lost her employment (I didn't ask) and they had to start paying the (COBRA) premiums.  The amount for the two of them was over 1600.00 per month - more than twice his mortgage payment.

I asked the opinion of two health-care providers - I'll paraphrase: 

One said: 'Anything run by the government is bound to fail'.

The other said: If you just have a small complaint, like a sore shoulder, you'll never get in to see your doctor.  They'll be too busy taking care of these sick people and emergencies, and I should be able to see my doctor whenever I want.  And the old people are going to die because they won't do all the life support anymore.

(My opinion inserted here:  The doctors should be seeing rich people with sore shoulders rather than actually sick poor people?  Why didn't I think of that?)

And this is my favorite:  'When I go to the doctor, why don't I sign a form affirming the services provided me?  In no other business are the bills issued (to the HMO/PPO/Medicare) without proof that the services were provided.  The doctor/nurse fills out the form, but the patient doesn't sign and verify.  If the doc says he gave me 2 shots and I only got one... He gets paid and I never know.'

I also have had many people ask about the health care in France.... And for those of you who want to jump on me, I have answered truthfully:  It's not perfect; it has it's problems.  Any system will; but, let me leave you with this quote from the book my sil is reading, "The Healing of America", by T.R. Reid:

"When the World Health Organization rated the national health care systems of 191 countries in terms of "fairness", the United States ranked fifty-fourth.  That put us slightly ahead of Chad and Rwanda but just behind Bangladesh and the Maldives.  How is it that all the other industrialized democracies provide health care for everyone at a reasonable cost, something the United States has never managed to do?"

The book is not about Health Care Reform, but the author's quest to discover a health care system that works.  He researches the systems of France, Germany, the U.K, Canada and Japan.  I haven't, but I'm going to, read it.  (see side bar link for more info). 

I never could learn when to stop....  But, I will now.  This is the last of my Health Care Reform posts.  And, it may have been two too many..... There you have it! 

I shall now start 'minding my spoon'.

Got time for one more barbecue?

Barbecued Shrimp (Prawns)

Shrimp cook very quickly on the barbecue grill so be careful not to overcook, lest they be dry. They should just curl and be opaque. The marinade helps retain moisture. We cook them on a silicone grill mat, but a mesh pan will work, as well. You just don't want them falling into the fire. If you don't have a pan, put them on skewers, like a kebab; it will be easier to turn them, also.

12oz (250gr) large shrimp (prawns)
3 cloves garlic
2 tbs olive oil
1/4 cup ketchup
1 tbs soy sauce
1 tbs balsamic wine vinegar
1 tbs molasses optional
1/2 tsp dry mustard

Clean shrimp if needed, if not just rinse and let drain. Finely mince garlic and add to olive oil in medium bowl. Add shrimp and toss to coat. Set aside until ready to cook. Mix ketchup soy sauce, vinegar, molasses and mustard, whisking well to combine. Just before cooking add about half of the basting sauce to shrimp and toss well. To cook on barbecue either put shrimp on skewers or cook in perforated grill pan. To cook on stove add a little olive oil to a large frying pan and sauté over medium-high heat for 3-5 minutes - until shrimp curl and turn opaque. When done, remove from heat, toss with remaining sauce and serve.

 Maybe I'll do religion next.....  Or not.....

More sunflowers anyone?

Potato and Chard Gratin; Obama's speech

I listened to President Obama's speech on Health Care Reform the other night.

I haven't read the bill; I have not been here for all of the discussions, so I have a very limited view of it all.

But.....

What he said all made excellent sense to me, except I think he should do a bit more to reform malpractice litigation and premiums - which are outrageous.

But no more outrageous than the behavior of many of the Republican elected official during the speech.

One was texting on his Blackberry.

One actually shouted out 'Lies' at one point.

They all sat with disgruntled expressions on their faces and walked out a bit prematurely.

What are they - all 4th graders?

Can't they behave like adults?

They are elected to office to represent their constituents.... Is this how the 'people back home' want them to behave?

Wouldn't it be more productive if they were to have actual discussions and/or debates; to work together to effect a change that would benefit everyone? 

I'm not saying the Democrats are any better.  I'm sure, given the opportunity, they could behave just as badly.

But these are grown men and women, supposedly the leaders of "The best country in the world".  Can't they start acting like it?

And what's with inciting seniors to riot against 'socialized medicine'.  Hasn't anyone told them that Medicare IS socialized medicine?

Okay....

I have to stop now....

Sorry.....

A simple, dish with few ingredients, this highlights the fresh taste of chard (Swiss Chard) in summer. Use a deep dish and pile it high. It wilts and compacts as it bakes. Add the cheese at the end or it all ends up on the foil. The top layer of potatoes looks a bit strange balancing on top of the chard, but it all comes together.

Potato and Chard Gratin 

2 medium potatoes (10oz, 300gr)
8oz (225gr) (Swiss) chard, stems and leaves
1/2 cup (4oz, 225ml) chicken stock
2 tbs chopped fresh parsley
2 tbs chopped fresh chives
2oz (60gr) cheese, Gruyère, Edam, Swiss
1 tsp olive oil

Wash the chard and trim any bad bits. Stack the leaves together and fold over, the long way. Slice into thin strips, about 1/2" (1cm) using both leaves and stems. With a sharp knife thinly slice the potatoes. Snip herbs. Heat chicken stock. Lightly oil the bottom of a deep (1 1/2", 4cm) baking dish. Spread half of the potatoes in a layer on the bottom. Pile the sliced chard on top. Sprinkle with herbs. Drizzle the hot stock over the top and press down as best you can. Lay the rest of the potatoes over the top. Cover with foil and bake, 45 minutes, at 200C (400F).
Slice cheese. Remove dish, uncover, lay the cheese over the top and return to oven for 15 minutes longer. Remove from oven and serve.

Quinoa and Avocado Salad; the update

I was so excited about having the wallpaper up and a lamp over the bare light bulb..... I didn't notice how horrid the green doors looked until I posted this photo.

All things in time.

Speaking of time....

What was I thinking, booking a flight prior to the crack of dawn!  We have to get up at 4am to leave for the airport.  I can't imagine why I thought that was a good idea.

Naturally, I'm not ready. 

I just finished moving our 'offices' back down to the finished part of the hall so mon mari can finish the other end while I'm gone.

Expect great things in....

If he comes out of the cellar, that is.  He has this notion that he should have doors that close, and glass in the windows down there.  Something about keeping the howling wind out during the winter; keeping the house warm and all that.

And he's doing that rather than making me kitchen cabinet doors. 

I'll just have to be patient, I guess. 

One last salad before summer cooking comes to a halt.

We've been getting such wonderful avocados from our little green grocer; I've been putting them into everything I can think of.

Quinoa and Avocado Salad

Quinoa is very high in protein and "contains a balanced set of essential amino acids for humans, making it an unusually complete food" according to Wikipedia. The avocado adds a creamy, luscious, element to the quinoa, (even if the color was a little strange). You can substitute Basmati or Jasmine rice.

1/2 cup quinoa
1 cup (8oz, 250ml) chicken stock (or the amount of liquid your package recommends)
1 avocado
1 tbs fresh, snipped chives
Vinaigrette

Combine quinoa and stock in small saucepan. Cover and bring to a boil. Reduce heat and simmer until done, about 15 minutes (or whatever your package says). Uncover, fluff with a fork and allow to cool for a few minutes (or longer).
Cut avocado, remove pit and slice. Cut the slices in half. Snip chives. Add vinaigrette and chives to the avocado and stir gently. Add avocado to quinoa, stir to combine and serve.

Vinaigrette

2 tsp Dijon-style mustard
2 tsp tarragon white wine vinegar
2 tsp lemon juice
2 tbs olive oil, the good stuff

Put all ingredients into a small bowl and whisk well to combine.

And.... I'm off....

Barley with Mushroom Cream; the sunflower update

I walked down to the sunflowers this morning, for the weekly photo.  They're not as pretty at this stage... but, rather interesting, I thought.

  

And a good thing I got my photos...

2 hours later the farmer came....

 

I'm pretty sure this is a co-op tractor - it was HUGE.  

We're thinking that the co-op has a the farmers on a schedule.  The sunflower fields are all staggered in the planting and harvesting.   Some were harvested 2 weeks ago; some are still in full bloom.

 

He made short work of te field; the machine chews up and spits out everything but the seeds.

When he was done, one would never know there had been a crop.

 

And the sun set on the sunflower harvest once again.....

Now that September is here, the wild mushrooms are starting to show up again.

Must take advantage.....

Sautéed mushrooms and onions give a woodsy note to the barley.  The Greek Yogurt gives it a creamy finish.  I use quick-cooking barley, which takes about 15 minutes, and cooked it in beef stock for a more robust flavor.

Barley with Mushroom Cream

2/3 cup quick-cooking barley
1 1/3 cup (350ml) beef stock (or more, depending on type of barley)
3oz mushrooms
1 onion
2 tsp oil
2 tsp Worcestershire sauce
1/2 cup beef stock
2 tsp cornstarch (maizena)
3 tbs Greek or plain yogurt 

Cook barley in stock until done, stirring occasionally. If all stock is not absorbed, drain. 

Roughly chop onion.  Trim and slice mushrooms.  Heat oil in a medium skillet.  Add onions and sauté until tender, about 7 minutes.  Add mushrooms and sauté until lightly browned, about 5 minutes longer.  Add Worcestershire sauce and stir.  Dissolve cornstarch in beef stock and add to skillet, stirring until bubbling and thick.  Remove from heat and stir in yogurt.  Keep warm until barley is done.  

When barley is done, stir into mushroom sauce.  Serve.

Winter is back....

I'm going to miss summer.... A little