Saturday, May 13, 2017


Here is the yarn I have made in the last 3 spinning group meetings.  We meet once a month at an Alpaca Farm.  It is always so relaxing and nice.  This yarn is hand carded, hand spun and washed from raw Jacob's fleece.  It is very soft.

Saturday, May 6, 2017

Homemade Cream of Mushroom Soup!

The weather has been such, lately, that I have been able to forage a lot of oyster mushrooms.  I had two pounds of them in the refrigerator that I needed to use up, so here is what I did to make the Cream of Mushroom Soup.

The ingredients:

First, chop the mushrooms.

Next, melt 1/4 cup butter in a heavy skillet (mine is cast iron.)

Then stir and saute the mushrooms...

until they are tender and look like this:

There will still be some liquid in the pan. Next,
stir in the chicken broth and then the arrowroot 
powder in water (see recipe below.)

Keep stirring until it simmers and thickens.  Then,
stir in 1/2 cup evaporated milk, 1.5 teaspoons salt
and a few cranks of freshly ground black pepper.

Last, transfer the soup to a mixing bowl, and using
a stick blender, blend it nicely.

Voila!  You can also blend it in a regular blender or
a food processor, but the stick blender makes it
so very quick and easy!

Here is the recipe:

Homemade Cream of Mushroom Soup

2 pounds cleaned mushrooms of your choice
1/4 cup butter
6 Tablespoon arrowroot powder (or corn starch)
1/2 cup water
3 cups broth (I used homemade chicken stock)
1/2 cup evaporated milk (or cream)

Chop the mushrooms and saute them in the butter until tender.

Add the broth and then the arrowroot mixed into the water.

Stir and bring to a simmer until thickened.

Add the salt, pepper and evaporated milk and combine well.

Pour the soup into a bowl and blend with a stick blender.


This post is shared at THIS blog hop!

Tuesday, May 2, 2017

Are you tired of tips yet? - Saving salad....

When I make a tossed salad of raw vegetables, I usually make quite a bit, and it lasts for a few days for us.  Then, once in a while, it doesn't get eaten before it starts to oxidize and look rather pathetic. It would not be a bad thing to eat it, but it just doesn't look very nice, if you understand...

This morning, I chopped up some oyster mushrooms that I had gathered and part of a red onion that was in the refrigerator and mixed it together with the salad (leaf lettuce, onion, radish, sweet peppers, celery, carrots) and I stir fried it all in extra-virgin olive oil.  I cooked some brown rice in my Instant Pot and served it with Soy Sauce.

It was very good.  :)

Thursday, April 27, 2017

Can a tip get any tinier?

I use an old Pfalzgraff canister to collect the kitchen scraps that I take out to the compost bin. Voila!

... but when I get there, there are usually some bits clinging to the inside of the bottom that I end up scraping out with my fingers.  Yuck.

No more!  Now I put a little water in it after I wash it, and everything slides out easily.  So happy.

Thursday, April 20, 2017

My New Favorite Breakfast...

     When I was about 14 years old, my grandmother gave me a copy of An Old Fashioned Girl by Louisa May Alcott.  I loved the story and it had a profound affect on my life.  In the book, the main character, "Polly", preferred to eat oatmeal for breakfast.  To this day (54 years later) oatmeal is still my favorite breakfast.  I have cooked and served it in many different ways through the years, but always enjoy oats for breakfast.

     I had some leftover fruit salad that I had made and decided to experiment.  When I put together a fruit salad, I just use what I have on hand.  This time, it included banana, apple, orange, mango, raisins, strawberries, grapes, blackberries and a few walnuts.  I usually cut up the oranges first, as the juice from them will prevent the other fruits from oxidizing and turning brown.  The banana, papaya and apple were fresh. The strawberries, grapes and blackberries I had saved in the freezer.

     So, here is how I made my oatmeal this morning.  In a microwave-safe bowl (large enough not to let it spill over as it cooks!) I combined 1/3 cup quick oats, a very small pinch of salt and 2/3 cup water.  This I cooked on "high" in the microwave oven for about 1.5 minutes.  In the meantime, I cracked an egg into a small bowl and whisked it thoroughly with a fork.  As soon as the oats were done, I quickly stirred in the whisked egg.  Next, I measured out 1/2 cup fruit salad and mixed that in.  Oh.. my... this is so delicious!

By the way, that bowl is from my first mother's dishes, so it is probably about 70 years old.  It says "Bavaria" on the bottom.  That makes my oatmeal even more special to me.  

This post is linked to "The Chicken Chicks Blog Hop."

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