Thyme For Cooking, the Blog

Season's Eatings.... The Recap

Here it is....

The moment you've all been waiting for....

Or not....

What goodies did these foodies from around the world share with each other this year?

As is to be expected during the holiday season, people get busy and things get delayed in the mail (always a good excuse).

And some just get sucked into a black hole....

But, overall, it was a fun and successful gift exchange.

Without further ado.

First up with her post was Gattina, of Kitchen Unplugged.  She lives in one of my favorite cities, Barcelona.  She received a fantastic blend of herbs specifically for fish from Christine - perfect for someone living in a coastal city, and made this gorgeous Herb Encrusted Fish.

 

Christine, of Christine Cooks, in California, received her present a bit late, but she says it was well worth the wait.  She received Chestnut Confiture and Fleur de Sel from the Camargue from Emily.  In true French fashion she spread the Confiture on these lovely Buckwheat Crêpes

In a bizarre turn of events, Emily, of Tomato Kumato, is still waiting for her gift, also.  Emily lives in my other favorite city, Paris (sigh...).  Her gift is coming from Linda (yes, she mailed it).

Linda, of Ice Tea For Me, in Arizona, did get her gift from Jerry.  Among other things was some wonderful, real Maple Syrup which she used to make these decadent-looking Butter Tarts.  Butter, maple syrup..... they have to be wonderful!

Jerry, of Jerry's Thoughts, Musings and Rants, Ontario, Canada, received some home-grown herbs from Toni.  He made Dry-Brined Pork with Apples and Cranberries - which is on my menu for this weekend.  I can smell the rosemary....

Toni, of Daily Bread Journal, in San Diego, got a fragrant package of German Stollen mix from Ulrike, but, apparently hasn't had the time to do the post yet - stay-tuned....

Ulrike, of Kuchenlatein, Germany was introduced to grits and Moon Pies by Paula.  The Cheese and Egg Grits were a big hit with her boys. As to the Moon Pies - all I can say is lucky Ulrike! (Hope the boys let her try one.)

Paula, of Half Baked, in Alabama, received her package of goodies from Rosie.  As it came from an island on my side of the pond, it had a spot of tea in it and Paula, being a baker, made Bara Brith, or Tea  Bread

Rosie, of Books and Bakes, England, has also received her gift from Stacy, but has not had the time to post yet.... Something about exams....

Stacy, of Stacy and Brian's Adventures in Life, Oregon, was the happy recipient of some luscious dates from Palma (Hmmmm).  She made Pecan Date Squares to enjoy over the holidays. Yummy! I suggested dates with goat cheese if there are any left...

Palma, of Palmabella's Passions, California, received a bag of Wild Rice from Kate, along with some dried cranberries and a hand-written recipe.  She made this festive Cranberry Wild Rice Salad.
And I'm pretty sure that's MY bowl......

Kate, of Kate in the Kitchen,in my old stomping ground of Minneapolis, Minnesota, aka The Frozen North, unfortunately, had her gift sucked into the black hole.  The blogger, who so eagerly signed up to participate in this gift exchange, has disappeared into the night; emails falling into the abyss; no response.... I'm so sorry, Kate :-((.

And Sandi, who sent this blogger a gift will never know if it was appreciated.....

Sandi, of Whistlestop Cafe Cooking, Alabama, made a big pot of White Christmas Chili with the beans and Italian spices sent to her by Simona. I've never made this, always wanted to, now I will.  I love beans... any color, any time.

Simona, of Briciole, in California, is cooking Catalan style, with this package from Gattina.  She sent all of the herbs, nuts, spices to make Pollo con Picada Catalana.  Ever the Italian, she served it with Polenta Cakes ;-))

Gattina.... Wait, Gattina was up first.  Somehow I closed the loop.  And it was going so well.....

Next, we have fellow American Expat, Meredith, of DeeDee in France, Provence, France.  She made  Southern comfort food: Shrimp and Bacon on Grits, with the Grits and Grits Cook Book she received from Penny.  I love the wine.....

Penny, of Lake Lure Cottage, in Florida, is getting a taste of the North with her gift from Cindy.  She said she was thinking salmon.... but couldn't resist doing the thick grilled pork chops with Coho Mojo spice blend.  Do you know what Salmonberries are?

Cindy, of Baked Alaska, in.... Alaska, made Fougassette with the orange flower water and olive oil she was sent by Meredith.    A little taste of Provence in Alaska! I could make this to go with my chili....

Sharon, who does not have a blog, received Café du Monde Beignet from Judith.  She says that, even though she had never made them before, the Beignets were easy, delicious, and she was making them again for Christmas breakfast.  

Judith, who also does not have a blog,  "received a large box from CA. It was from Nancy ** who sent me a box of apples with some apple muffin mix. What a delight!. The apples perfumed the entire house."

Nancy, of A Winelover's Wanderings, has a lovely blog.  Unfortunately, her gift was sucked into the same black hole as Kate's.  :-((
I am sorry, Nancy... And Sharon, who sent a gift to this person, will never know if it was appreciated, either.

And that's all folks!  Posts, links and photos will be added as I receive them.

It's been fun..... Until next year....

The 5 things mon mari doesn't know about shopping

In honor of both the end of the Shopping Season and Mon Mari, I thought I'd reprint this from 3 years ago...

For years mon mari and I traveled together.  Then we moved to Ireland/Andorra/France and it changed.

For the first five years I was still working in the U.S. and flew back and forth 5 or 6 times a year, by myself.  Mon mari would join me every two years or so. 

Since I quit working I still make two trips a year; mon mari, every two years. 

I have become accustomed to the way I do things on my own.  What I didn't realize before was how many things mon mari doesn't know about proper travel behavior:

He doesn't know how to behave on the plane. 

He didn't have a single glass of champagne or wine; didn't catch up on reading or napping and didn't even eat the dessert (normally the only edible part of the meal).  What did he do?  Found the computer games on the monitor....Admittedly, it did keep him quiet for the entire trip....

He doesn't know how to shop. 

Let's say that one wanted to buy a lavender sweater: He is of the opinion that in the first store that one actually finds a sweater in the requisite color that one should buy it....and leave all the other shops bereft of one's patronage!  I mean, we're in Minneapolis!  There have to be a million malls with a trillion stores each!  We have ground to cover; merchandise to finger; things to look at! There are SALES everywhere! I don't shop in France; too many things to do.  But when I'm here, visiting, I like to do it right.  I don't actually buy much, that's not the point.  One must look at everything to be sure the actual purchase (should it occur) is perfect.

He doesn't know how to behave in malls. 

Yesterday he suggested we go to the Mall of America, you know, the one with 800 shops, an underwater aquarium and an amusement park in the center (see my Photo Album  - 'Malls in America').  I was excited.  Perhaps my first assessment was wrong and he did know how to shop.   No, he proved me right (as usual).  He wanted to see a movie,  The MOA has 25 theatres.  We saw 'Deja Vu', which was great....but we didn't need to see it at the mall on Thursday (a great shopping day) - we could have gone to the neighborhood theater on Sunday (horrible shopping day).

He doesn't know how to have lunch when on holiday. 

Here we are, in the MOA, with 100 fast food restaurants of every nationality, 35 casual cafes of every cuisine and 10 fine-dining restaurants.  We have a choice of everything from dim sum to lobster tails.  Where do we go?  McDonald's.  Need I say more?

Finally, he doesn't know how to go to the premier supermarket in Minneapolis with a food blogger.

I planned on starting in the right-hand corner closest to the door and carefully going through it, aisle by aisle, looking, touching, drooling, making notes, etc.  He headed straight to the Chinese buffet for take-out (dinner) and was ready to leave in 5 minutes. 

Today we head over to Wisconsin to visit my family; small-town Wisconsin.  Resturants close, not for Monday night, but for the winter.  No cable T.V. and my cell-phone probably won't work.  Maybe I'll stop and pick up a video game for him.....

Yorkshire Pudding and The finer points of Fox Hunting

To keep you entertained whilst I'm in the mountains... Here's one from the archives:

Fox Hunting is no longer legal in Britain.

It is, of course, still perfectly legal to put on the pretty red jackets and go madly galloping across the countryside on horses, blowing horns.

And, of course, it's still perfectly legal to bring your pack of dogs along for the exercise.

It only makes sense, in order to keep everybody on course, to lay out a trail for the dogs to follow.  The horses then follow the dogs.

And if the dogs happen to start a fox and chase it, well, that's just natural, too, now, isn't it?

Of course, one mustn't allow them to kill it.

It's still legal to kill the fox with guns, though.

But, as I said, Fox Hunting has been banned in Britain.

They don't put such fine points on it here in the French countryside.  It's legal, it's active and the girls and I are staying indoors this weekend. 

Not that I'd worry about Emma.  Being mainly white she'd be mistaken for one of the Charolais.  But little brown Sedi...could be a deer!

I don't know if anyone ever actually shoots anything.  I don't see many deer here and only an occasional fox.  I would be very happy if someone would reduce the rabbit population. 

I've also never seen anyone walking past hauling dead game.   I do know that if it's killed it will be eaten.  This is France, after all....we don't waste food!

Speaking of wasting food....Anyone have leftovers?

But first - if you have never made Yorkshire Pudding to go with a roast....Shame!

It's so easy and so delicious. It's a bit tricky with a small roast; as it's supposed to be made with the fat from the roast and there may not be enough.

Yorkshire Pudding

1 cup flour
1 cup milk
2 eggs
1/4 tsp salt
2 tbs beef drippings or butter or combination
2 tbs beef stock

In medium bowl whisk the eggs. Add the milk, flour and salt. Let rest 10 - 30 minutes. When beef is almost done, remove and get some drippings.  Put drippings/butter and stock in a baking dish.  I use a 10 inch (25cm) square.  Heat the baking dish in the 425F (215C) oven (the same as for roast) until butter (if using) is melted. Remove and pour in pudding batter. Immediately take beef out and put pudding in. Oven door should not be opened while pudding bakes. Bake 20 minutes. Reduce heat to 375F (190C) and continue baking 12 - 15 minutes more, until golden and puffed up. Remove and serve immediately.

Now, the leftovers:

What to do with the leftover roast beef?

Chunky Beef Hash

2 potatoes
2 carrots
2 stalks celery
1 onion
2 cloves garlic
1 - 2 cups leftover roast beef, cut into small pieces
1 tbs olive oil
1/4 cup ketchup
2 tbs beef stock
2 tbs Worcestershire sauce
1 tsp thyme

Cut potatoes and carrots into large bite-size pieces and steam for 15 minutes over medium-high heat, until vegetables are just tender. Chop onion and celery and mince garlic.  Heat 1 tbs oil in large nonstick skillet over medium - high heat. Add onion and celery and sauté until tender, about 7 minutes. Add garlic and sauté 2 minutes longer. Add carrots, potatoes and beef. Stir-fry until vegetables are lightly browned.  Add Worcestershire sauce, thyme, stock and ketchup and heat through, stirring constantly, 2 - 3 minutes over medium heat. Serve.

Leftover turkey and stuffing?

Stuffing Pie

1 - 2 cups turkey,  cut into smallish pieces
1 medium onion
2 cloves garlic
1 - 2 stalks celery
1 - 2 carrots
any other left over veg in the fridge  (I used some Brussels sprouts, sliced)
1 tbs olive oil
1 tsp paprika
1/2 cup leftover turkey gravy or chicken stock plus 1 tbs cornstarch (maizena)
1 tbs Dijon-style mustard
1 tbs dried sage
leftover stuffing - 1 1/2 - 2 cups or more...
The rest of the gravy on the side (can never have too much gravy)

Chop onion and garlic. Slice celery and carrots into thin rounds. Heat oil in large nonstick skillet over medium heat. Add paprika and sauté 1 minute. Add all vegetables and sauté 10 minutes, until they start to get tender. Add gravy cover and simmer for another 10 minutes, until vegetables are cooked through. (If you are using chicken stock you will have to thicken it with cornstarch dissolved in 1 tbs water.) Stir in mustard and sage. Add turkey to vegetables. Put turkey and vegetables into a baking dish. I use a 9 inch (22.5cm) square. You want it to be just big enough to hold the meat plus the stuffing. Break up the stuffing and spoon on top.  Bake at 375F (185C), until heated through and stuffing is starting to brown, about 20 minutes. Gently heat any additional leftover gravy in a saucepan. Serve with gravy on the side.

By the way, Sedi, the Bunny Slayer, will eat turkey but will not touch chicken.  I could leave a  whole raw or cooked chicken laying on the floor next to her and it would be perfectly safe.  Not even so much as a lick. She will eat potatoes, carrots, green beans, oranges and apples.  I actually have to put the potatoes on a high shelf in the pantry or she snitches.

Emma would not touch a fruit or vegetable for all the beef bones in the world.  But, good girl that she is, she eats Sedi's portion of chicken scraps! 

And she eats 2-week old dead rabbits....

Happy Holidays, Joyeux Fetes, and all that....

Happy Holidays

           Merry Christmas

Bonne Fêtes


Bon Nadal

                  Joyeux Noël

Feliz Navidad

Froehliche Weihnachten

Have a wonderful holiday everyone!!!!

Bisous!!!!

We're up in the mountains - we'll catch up with everyone when we get back....Weather permitting...

Hope you all have a wonderful Christmas!

Smoked Salmon; A wee delay for Season's Eatings

Some may know first hand; some may have heard....

We've been having a bit of winter on this side of the pond. 

We were planning on spending Christmas with our friend in the Pyrenees.  I've been watching the weather forecast for the last 15 days - that's how far out the soothsayers put their predictions.

We were planning on leaving today.

For the last 14 days the weather prediction has been good; bad; okay; horrid; beautiful.....

In other words, changing daily, leaving us clueless.

Last night, he called.

Because of snow, we wouldn't be able to park at his house, but would have to park at the top of the village and walk down.  He hadn't been able to get out for 2 days, but was hoping for rain to melt it.

 

That's his house.  The village doesn't get any sun in winter, so walking down from the top can be treacherous.

Not to mention negotiating the mountain passes and titchy little roads in order to get there in the first place.

I started checking forecasts.... Looking for something more accurate and local.

I finally found one, in Catalan, of course (like being back in Andorra, trying to read the Catalan).  The forecast was for all of northern Catalonia, which we would be driving through, to have snow today and tomorrow.  And if there is snow in the lower elevations, where the towns and villages are, one can be pretty certain there is snow in the passes....

Friday, however, had sunshine.... As did Saturday and Sunday. 

We changed our plans.  We're going over on Friday.  Ever so much nicer to drive through the mountains in sunshine than snow.  Especially as we no longer have a snowy mountain car.... We now have a dry flatland car....

I'm sure you would be surprised to learn that his house doesn't have internet access (she says, tongue in cheek).

There aren't even phone lines up there - or mobile towers.  He has a radio phone.

Why, you ask, am I sharing this fascinating tidbit with you?

To let you know that the Season's Eating Round-up won't be posted on Monday, the 28th, as planned - as we won't be home yet.  (It's a day's drive each way, we thought we'd relax a bit)

I will be posting it on Wednesday, the 30th instead.

Sorry about that, but I will get it done as quickly as I can. 

Oh.... and please send a link to me at thyme2.kate (at) gmail (dot) com when you're post is up - unless you have already notified me, in which case I have it.

After Foie Gras, this is our next favorite holiday food.

I'm taking over a pound of lovely salmon to our friend - after all, he couldn't get out to pick any up....

For those who like their salmon dressed:

Smoked Salmon Salad

Smoked salmon, 2 oz (60gr) per person
Lettuce - enough for small salads per person
2 - 4 tsp capers
Olives, nice ones for garnishing

Vinaigrette

1 tbs tarragon white wine vinegar
1 tbs lemon juice
1 tsp chopped fresh chives or 1/2 tsp dried
1 tsp chopped fresh tarragon or 1/2 tsp dried
1 small shallot or 1/2 large
1 clove garlic
1 tsp Dijon mustard
1/3 cup olive oil - the good stuff

Mince (chop finely - see techniques for definitions) shallots and garlic, snip chives and tarragon if using fresh and put all in medium bowl with vinegar, juice and mustard. Whisk well. Add oil very slowly whisking all of the time. It should incorporate as you add it. If it does not, stop adding oil for a few moments and just whisk. Continue until all oil is added. Add salt & pepper if desired. Tear enough lettuce for small salads and put in a medium bowl. Add 2 - 3 tbs vinaigrette and toss well. Taste and add more vinaigrette if desired.
 Divide salad and put on dinner plates - off to the side. Artfully arrange salmon by lettuce, sprinkle each plate with capers, add desired amount of olives and serve.

Deviled eggs optional....

And for those who like their salmon naked:

Just use a large enough plate.

Champagne is very good with this, BTW

Pan-Seared Foie Gras; Mine's not bigger than yours - the update

Merry Christmas to us.

Merry Christmas to us.

Merry Christmas dear u-us

Merry Christmas to us.

The long black thing, sitting on the book case is our new TV. 

We're so excited. 

It's 32".

It's ever so much bigger than our old one (15").

We're so excited.

We are still excited after telling friends and family about our new acquisition...

And then hearing about cousin Bob's next door neighbor who just got a fantastic deal on a 54"

And the one under brother Billy's Christmas tree that measures 82"

And the one the son bought at 68".

We're still excited.

I might add that we are so pleased that conspicuous consumption is still alive and well in the US.

We thought there had been a problem with the economy over there, too.

For the curious - the bookcase that the TV is sitting on went to the ceiling in our last house.

Mon mari finished the built-in cabinet. It's gorgeous!

For the, um, whatever, yes, I know this is controversial.

I also know it's a little slice of heaven right here in my kitchen.

Bash me if you must....

But, here's how to make it.....

First, get a whole foie gras. 

I have been a little hesitant to buy it for just the two of us in the past, until the nice butcher told me that it keeps very well in the freezer for up to 2 months.

An entire foie gras will usually be enough for 4 people. Try for half, or 1 lobe, or plan on having it again or freezing it.

Pan-Seared Foie Gras

1 lobe of foie gras
1 tbs Balsamic vinegar
2 tsp molasses
3 tbs red wine
sea salt
2 - 4 slices of whole grain bread, toasted and cut into quarters

The sauce:  In a small saucepan heat the vinegar, molasses and red wine and allow to reduce by half.

The Foie Gras:  Look at the foie gras - if you see veins going through gently pull them out. Cut 6 nice slices about 1/2 inch (1.25cm) thick.
Keep foie gras cold - take it out of the fridge to slice, then put it back in until ready to cook.
Heat a large, heavy, nonstick skillet over medium-high heat until very hot. A drop of water should sizzle and evaporate instantly.
Put the foie gras slices in the pan and sear 40 - 50 seconds per side for rare. If you want it medium-rare cook another 5 - 10 seconds per side. If you have to have it more done choose something else to have as you will not like this.
Remove to a paper towel for a second to absorb a bit of fat, sprinkle each side with sea salt, put on warm plates, drizzle with vinegar reduction and serve with toast points.

Now the notes:

 It is easiest to clean the foie gras if it is at room temperature, but may not
need cleaning. Mine didn't.
It is best to slice it with a hot knife - run sharp knife under hot water.
It has to be cold before searing so refrigerate after slicing for at least 15 minutes.
Warm the plates the same way as the knife - run under hot water, then dry. They
shouldn't be hot, just not cold.

Viennese Striesel: Bread Baking Buddies

I was beginning to think my poor little host kitchen was not going to tempt any Bread Baking Buddies to try the Viennese Striesel.....

 

I was, hopefully for the last time this year, wrong.

First in was Zoë, of Rum and Reason  Like many of us, she googled '4-strand' braiding or plaiting.  See what we learn from baking?

Next to give it a try was Karin of Karin's Kitchen.  Her braids were lovely, but I really liked her festive substitutions.... Check it out.

Google, bless their efficient little hearts, told me about this one.  Apparently he just wanted to sneak one by, but I found him..... Andreas, of Delta Kitchen made this lovely loaf.

Correction:  He didn't really try to sneak by.... Google, who told me about him, apparently was trying to make up for the fact that it was their spam filter that waylaid his email in the first place.  He still made a lovely loaf ;-)) 

This morning I found an email from Soepkipje

You're going to have to go visit to look at her lovely bread... I have to admit to being too frazzled to figure out how to get her beautiful photos over.... Sorry.

The last email so sneak in under the faux deadline is Aparna, of My Diverse Kitchen

She made a very pretty loaf, although she said she struggle with the braid - looks perfect to me.

That's it for the Buddies this month.

Oh wait... There's one more - from Vienna! (I love Vienna)

From Paulchen's Food Blog we get this beautiful loaf...

She also used dried cranberries in place of raisins.  I'm trying that next.  I think it's much more Christmas-y.  She says it's Stiezel,  with a 'z' ..... She's ought to know ;-)) 

That makes SIX Buddies this month..... Well Done!

Thank you all for baking with us....

And if I've missed anyone, oodles of apologies, let me know and I'll fix it immediately.....

As soon as I get back from my French Conversation Christmas party....

I think I'm supposed to bring something..... Ooops!

Minestrone; Snow? Menu of the Week

Winter is soup weather.

I love soup.

I do not, however, love winter.

I find I can enjoy a steaming, hearty bowl of soup just fine without the benefits of winter.

Ergo.... Stop the snow.... NOW!

I live in the southern half of France.  It is not supposed to snow here.

When it does snow here, like today, it doesn't make a pretty, crunchy white blanket.  It just oozes into the mud, allowing me and the girl dog to make dirty, wet footprints all over the house.

Not to mention that, when one lives where it's not supposed to snow, and it snows, no one has the slightest clue how to drive in it.

Having a kettle of soup bubbling away in the kitchen, perfuming the house, can make it, almost, worthwhile.

Minestrone is one of our favorite soups. I have the long, slow version here, using dried beans.

This is the quick, pantry version:

Minestrone, Pantry version

1 onion
2 carrots
2 ribs celery
3 cloves garlic
2 cups cabbage
2 cups whole tomatoes (15oz, 450gr)
1 cup tomato sauce (8oz, 225)
15oz (450gr) red kidney beans
15oz, (450gr) white kidney beans
1 slice ham, 8oz, (250 gr) regular old pink deli or baked ham
4oz (125gr) spinach
1 quart (litre) chicken stock
1 tsp basil
1 tsp oregano
spaghetti, 2oz, (60gr) a 'bunch' about 2/3" (2cm) in diameter - or less

In soup pot or Dutch oven (4 or 5 qt capacity) heat stock over medium-high heat. Mince garlic and add to stock. Chop carrots, celery and onions; add to stock. Drain tomatoes, reserving juices and roughly chop; add to stock along with juices and sauce.
To cut cabbage make a slice next to the core. You will probably use just that slice to get the 2 cups. Wrap and refrigerate the rest. Chop cabbage and add to stock. Cover and let stock return to hard simmer. Cook for 25 minutes.
Cut ham into bite-size pieces and add to pot. Drain and rinse beans; add to pot. Add herbs to pot. Add the spinach to the pot - roughly chopping if the leaves are large.
Break spaghetti into 3" (7.5cm) lengths and add to pot. Cover and simmer 20 minutes longer, until finished, stirring from time to time. Serve. Refrigerate the rest for later in the week.

Note: In the U.S. one can buy jars of 'Ham Base' which would be good - the appropriate amount dissolved in 1 qt water. The Ham Base could be substituted for chicken stock in soups, etc. in the future. I don't want to recommend buying it for just this soup, thus the chicken stock.

In addition to this, for the weekly menu for December 18 we have Asian Baked Salmon, Garlic Pan-Fried Lamb Chops, Potatoes Savoyarde and, of course, Christmas Eve Dinner....

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.

Meatballs Paprikas; Powers That Be - help us be honest

To The Powers That Be:

If you want all of us nice folks to continue to be honest, upright citizens of the world.....

Don't make it so damn difficult!

I understand that downloading copyright protected music, videos, whatever, without paying for it, is illegal.

I further understand that there are people trying to support themselves and others with the sale of said bits.

I completely understand that there are businesses in the business of distributing all this crap that have employees to pay, mouths to feed, yadda, yadda, yadda.

What I don't understand is why you are making it so hard for me to buy and pay for what I want.

It was a simple enough quest. 

A few years ago Enya released a 4-song cd with Silent Night in Irish as one of the tracks.  Mon mari particularly liked this version.

I, in a bit of overzealous cleaning (before packing) saw a cd with only 4 tracks, said to myself 'This is a waste / will be re-released on a bigger cd and, ahem, threw it away.

That particular song has never been released again and the cd is no longer available.

I decided (in order to stop the annual harangue about this issue) to buy that song for mon mari.

Two months ago I bought several individual songs on Amazon.com.  What a great way to get music, I thought.

Went on to Amazon.com, found the song, put it in my basket, and, upon checking out, was told I couldn't buy it because I lived in Europe.

Two months ago they didn't care; now they care.

Fine.

I can play by these rules.

I went to Amazon.fr (France).  They didn't have the song.

I went to Amazon.uk (Britain).  They had it, I bought it. 

I thought.

When I checked out I was told I couldn't buy it because I lived in France.

So, I can't buy it in France because that Amazon doesn't have it and I can't buy it from UK because I live in France.

I have now spent the better part of an hour trying to spend 99 cents to buy a fricken' song.

I'm getting just a wee bit irritated.

So....

I flirted with all of the illegal downloads offered to me when I googled the song.

That made me even angrier.

I kind of got into the 'I'm trying to do the right thing here, and, by God I'm going to do it the right way if it takes all night to spend the &*&*&*&* 99 cents.

I finally got on to iTunes.fr and, after a long search, found it there.

And bought it.

And so, Powers That Be, here is my suggestion:

If you want us nice people to continue to spend our 99 cents when we want to own something, maybe you and all the Powers That Be from other countries should work out your differences.

When you let us do it one week and not the next, you seem, well, rather petty and indecisive.... As if you're not quite sure what you're doing.

If you want us to buy it legally, and we want to buy it legally, please make it possible for us to buy it legally.

Without having to spend hours figuring out how to do it.

There just has to be a better way.

Speaking of better ways....

I've been on a meatball kick lately.  Instead of putting the ground beef in the skillet and 'breaking it up' I spend an extra minute and make meatballs.  

IMHO, one could substitute meatballs for any other cut of meat... 

Well, almost

Meatball Paprikas

The Meatballs
12oz (350gr) ground beef
2 tbs breadcrumbs
1 egg
1 tbs Dijon-style mustard
1/2 tsp garlic powder
1 tsp paprika
1 tsp chili powder
1 tsp dried oregano

In medium bowl lightly beat the egg with a fork. Add remaining ingredients, except beef, and mix well. Add beef and mix well, (use your hands and knead like bread dough). Form into meatballs, about 1" (2.5cm) in diameter.

The Sauce
1 green pepper
1 onion
2 cloves garlic
2 tsp paprika
1 tsp chili powder
1 tbs olive oil
1 can whole tomatoes, drained
1/2 cup Greek yogurt

Clean pepper. Open and drain tomatoes, reserving juice. Roughly chop pepper, onion and tomatoes. Finely chop the garlic. In medium saucepan heat the oil over medium heat. Add the paprika, chili powder, and sauté for 1 - 2 minutes. Add the pepper, onion and garlic and sauté for 5 minutes.  Add the tomatoes and juices.
When simmering add the meatballs, being careful that they don't touch. Cover and continue to simmer until meatballs are done, stirring and turning the meatballs once or twice, about 15 minutes. Stir in the yogurt.  Serve over pasta or dumplings.

And, in case the PTB are monitoring my blog / my IP address / my thoughts....

I'm a good girl, I am.....

Viennese Striesel; The Bread Baking Babes do the Holidays

Ahhhhh.....

Nothing like the relaxing run-up to the holidays, is there?

Let's see....

Christmas cards.

Nope, not done; not even started.

Christmas shopping.

Nope, not done; although I have thought about it.

Christmas tree.

Nope, not done; not going to be done.

Christmas post; something excessively witty and entertaining.

Nope, not done.

At least I managed to get some baking done - some festive holiday bread.

And a good thing, too, as I am the host kitchen for the illustrious Bread Baking Babes this month.

First, let me congratulate one of our Babes for producing something other than bread..... (Some people just have to be different.)

Sara, of I Like to Cook, has convinced the Babes (quite easily, I might add) that not only should we add a Babe to our group, it should be a male Babe..... There's a picture of him lounging in bed in a, ahem, natural state, on her blog.

Back to the bread.....

When I was unpacking my cook books a few weeks ago, after having them all in boxes for well over a year, I, naturally, spent rather too much time looking at them all.

Old friends, and all that.

I ran across this one:

There's no date in it, but, as the first line of instruction for the bread we made was:

      1. Be immaculately clean -- hair combed, dress and apron clean, hands and nails scrubbed.

I think it might be an old book.  No mention of hand sanitizers anywhere.

I wanted to do a holiday bread in December.... And I really wanted to do something from this little book that I've had since I was a child.

Viennese Striesel it is.

According to the book, this is made with a basic sweet dough that can be used 'for many wonderful breads'.

Basic Sweet Dough

1 package active dry yeast
1/4 cup very warm water
1/2 cup milk
1/4 cup sugar
1 tsp salt
2 tbs shortening, melted (I used butter)
2 3/4 - 3 cups flour
1 egg

Dissolve yeast in warm water
Scald milk. Put milk, sugar, shortening, salt in bowl of mixer. Cool until just warm. Stir in 1 cup of flour. Mix in dissolved yeast.
Whisk egg and add to dough. Add remaining flour and knead until smooth and satiny.

I used my stand mixer and dough hook up to this point, the dough was still sticky. I added about 1/4 more flour, kneading by hand.

Viennese Striesel

1 recipe Basic Sweet Dough
1/4 cup seedless raisins
1/4 cup candied cherries, chopped
2 tbs candied orange peel, chopped
1/8 tsp mace
1/2 cup confectioner's sugar
1 tbs milk
almonds or walnuts for sprinkling

Add fruit and mace to basic dough before the last cup of flour. Mix in well. Add remaining flour and finish kneading until smooth.
Shape into a ball, place in lightly greased bowl, cover and let rise until doubled, about 2 1/4 hours.

Punch down. Divide into 9 pieces, shape each into a ball and let rest 5 minutes.

Roll each piece into a rope about 15" long. Lay 4 strands on a lightly greased baking sheet, overlapping at the center. Braid from the center toward each end. With the side of your hand make a trench down the center. Now braid 3 strands, also from the center to each end, and place in the 'trench'. Twist the 2 remaining strands loosely together and place on top, bringing the ends over the end of the loaf and tucking in.
Cover loosely and let rise until doubled, about 1 1/2 hours. Bake, 350F (175C) for 40 - 45 minutes. Remove and cool on a wire rack.
Mix milk and sugar. When bread is cool, drizzle frosting over the top. Sprinkle with nuts.

Pour a nice cup of tea and visit all the Babes to admire their Striesel:

Check out the other Babe's Brioche:

The Bread Baking Babes

Bake My Day - Karen
Canela and Comino - Gretchen
Cookie Baker Lynn - Lynn
Grain Doe - Gorel
I Like To Cook - Sara
Living in the Kitchen with Puppies - Natashya
Living on bread and water - Monique
Lucullian Delights - Ilva
My Kitchen In Half Cups - Tanna
Notitie Van Lien - Lien
The Sour Dough - Breadchick Mary

If you would like to join us as a Bread Baking Buddy this month, either leave a comment or send an email and I will send you the Buddy Badge.  I will do the Buddy recap on December 21st. 
Tight schedule, I know, but 'tis the season and all that.  Besides, you want to make this bread soon so you can enjoy it while you relax from all the hustle and bustle.

Now the confession.... I had to look up on the internet to figure out how to braid with 4 strands....

I can do a French braid in my hair in under 3 seconds, but I had to look this up. 

Must be 'holiday syndrome' - you know, brain on holiday.....