Ballet, Baseball, and Soup

We've had a busy week.

Preparing for a business trip. The last ballet rehearsal for the season. The first baseball of the season. And Dan has been on call. We're always thankful for on-call weeks, because they encourage us to stay close to home, which tends to result in more relaxed time together as a family. A good thing, as Martha Stewart says.

Still, we were out and about a bit.

The first baseball practice of the season was on Tuesday. Clementine's team was assigned and she met her coach for the first time. Dan helped coach last year, and probably will again. He has as much fun as she does.

If you've never seen really little kids playing baseball, you're missing out. Children scatter everywhere when the ball is hit, and they run all over the field for no reason at all. Last year, two kids skipped off to chase butterflies while their team was in the field. Lots of fun.

first practice of the season

Domo-Kun proudly wearing this year's team colors

We had our last ballet rehearsal this week. Clementine's recital is this weekend (she's a dancing flower, the program is Little Red Riding Hood).

It is every bit as cute and sweet as you might think.

 The last practice of the year

We spent a late afternoon outside after work one day, one planting flowers and tomatoes, and re-potting some indoor plants.

We have a few tiny tomatoes already!



what we're hoping for
from here^

Clementine has been worried over a barrel of marigold seeds we planted last year. We went outside every week toward the end of summer, deadheading the flowers and scratching in the dirt to plant the seeds.

She fussed over them all winter and spring, and grew terribly concerned that they wouldn't come up this year. It took us a moment, but we were finally able to find the little leaflets of the new plants this week. I was happy because I'd all but promised that they would be back.

Marigolds
from here^

And Clementine was happy because our "sleeping" seeds from last year decided to return.

We took time to play outside in the water with Clementine, and to enjoy the sun and heat after what seemed like an endless winter and a cold spring. Welcome back, summer.

Dennis enjoying the sun

A few months back, I managed to take the tip of my finger off on a mandoline cutter, cutting carrots for the dehydrator. This is what a mandoline cutter may look like:

(okay, probably not)

This is what a mandoline cutter actually looks like:

the real deal

Mandoline cutters make short work of veggies, and are capable of making very thin cuts without mangling the produce. Perfect for dehydrators and recipes that require thin slivers. Thin slivers means that the blades have to be very sharp. And they are. There are warnings all over the thing, and all over the box it comes in, telling you that it has really sharp blades.

Apparently, even though I read the warnings, I didn't take it to heart the first time. Bye-bye fingertip. Been good to know ya.

Ignore obvious warnings
at your own peril

This time was different. I managed to make it through several pounds of onions in a few minutes with all of my remaining fingers intact. The difference? I used the &^%%$&-ing guard, just like the directions said to do.

The resulting French onion soup was delicious. We had it in bowls with gluten-free bread and melted cheese one night, and as an accompaniment to turkey and mushroom sandwiches the next.

In case anyone wonders:

1. Yes, your fingertip will grow back, but it will be  incredibly sensitive compared to other, older hand parts. It almost hurts to touch anything with any sort of pressure.
2. When it grows back, it mat be flat at the tip, even if the other index finger is more rounded. 
3. I don't know if my fingerprint is different or not. The whorls and ridges  look the same to me. 
4. I have no idea how long the sensitivity lasts or if the sensitivity ever ends. It is good to have this sort of sensation for working in clay though, so I'm good with it either way.
5. Mandolines are devices which are used in the kitchen to cut food.
   Mandolins are a type of lute.
   
   

   

   Woman in a Toque with a Mandolin
   Jean-Baptiste Camille Corot (1796-1875

Easter Sunday

We had a quiet Easter this year. We stayed home and shared a delicious meal of ginger-marmalade ham (done in the crock pot), home-made gluten-free French bread, Hasselbeck potatoes, and chocolate truffle brownies. We were all grateful to be able to spend a peaceful day at home, especially after the busy week we'd just had. 

antique Easter image

As usual, it snowed on Easter Sunday, preventing us from playing outside or hiding eggs. Clementine has yet to see a snow-free Easter in her five years. This year, we planned ahead and are going to recreate Easter festivities with Dan's family this coming weekend. The weather is supposed to be overcast, but will hopefully cooperate and be snow-free so that we can hide eggs and celebrate with Spring-like temperatures. Either way, we're looking forward to spending time with Dan's parents, his sister, her husband, and Clementine's cousins.

 antique image

I decided a few months ago to make the toys for Clementine's Easter basket this year, but it took me till late last week to decide what to make, and I then spent most of last Saturday sewing. I managed to finish a pony and some bunnies. Nothing like waiting till the last moment, you know?

antique image

Dan did the cooking on Sunday, allowing me to finish the embroidery on the pony's saddle and bridle. I am so thankful to be married to a thoughtful, sweet husband who always encourages me to be creative. Dan is an excellent cook and did  a fantastic job with everything. The only thing I did this year was grocery shop, plan the menu, and enjoy a delicious dinner.

Clementine's Easter pony

Part of the reason it took me so long to start is that I decided to make the pattern for the pony from scratch. I've made simple toy patterns before, but this was most complicated by far. Made from wool felt, the pony is hand sewn, has several gussets, lined ears, and though you can't see them in the photos, cute little hooves. The saddle and bridle are brown wool felt, embroidered with daisies and French knot flowers in several colors of floss.

 Easter pony with carrots

The pale orange carrots are long triangles with green felt fringe at the top - I don't use a pattern for small items like these and so each carrot is slightly different. I left the threads from the floss about an inch long at the end of each carrot to represent the rootlets at the ends of real carrots.

 bunnies bunnies bunnies!

The bunnies are from a pattern I've had for several years, not my own - I'm not sure where it originated, but it became separated from the directions at some point, and I have a feeling that I placed one of the gussets incorrectly. I think now that it should have gone in the head, not along the back. If I make them again, I'll definitely try placing the gusset in the head and seeing if that makes any difference. The green bunny is the only one made with acrylic felt. I used acrylic to test the pattern since I didn't have any directions and didn't want to waste wool if I got it wrong. Which I probably did anyway.

Clementine loves them though, which is all that really matters.

the bunnies and their carrots

I found several yards of wool felt at the thrift store a while back, and as soon as I saw it, I knew that I'd be making toys with it. Clementine always responds well to toys made from wool - it holds the warmth from little hands and feels so nice and soft.

flowers on the saddle

Since she received the pony and bunnies, Clementine has played with them non-stop. There is something special about home-made that resonates with children and I've been asked to make several more ponies for her stable. I guess I'd better get busy.

the pony, the bunnies, and their carrots

the pony and her carrots

I hope you had a blessed, joyful Easter.

Namaste.

Happy New Year 2011

I'm not sure why, but I find myself looking forward to 2011 with uncharacteristic (for me, anyway) optimism.

vintage ephemera

2010 was overwhelmingly good:

• Our oldest graduated from college. She worked so hard, did so well, and is now plotting her course through graduate school as she holds down a job, and is adjusting to her first home-away-from home. So much for one year, but she has handled it with poise and aplomb. My heart swells with pride when I think of the beautiful young woman she's become.
• Our middle daughter also had a year of many changes. She was accepted into her first choice of universities; she turned 18, and from my perspective, she grew up. Suddenly, my baby is so incredibly mature, introspective, and graceful. She's always been my sunniest child - beautiful, cheerful and pleasant; but now there is something else - she's on the cusp of being a "grown up". My sweetest child is fledging and I could not be prouder of everything she's become. 
• Clementine turned five. In addition to becoming much more self-sufficient, she started preschool, had her tonsils out after a very long illness, grew 5 inches, had her long hair cut into a cute pixie cut, advanced several levels in swim class, and started ballet lessons (which she loves). 
• Dan had a busy, productive year. He took three week-long trips for work (New York, New Jersey and Massachusetts). He spent a week in VMWare training (VM = Virtual Machine), which he really enjoyed, and he'll be taking the exam to be certified in VMWare after the first of the year. Dan went elk and antelope hunting, and brought home a very nice antelope which now graces our freezer.He worked on various projects around the house, spent more time at the gym, and spent a lot of time doing "daddy stuff".
• As for me... I've had a busy year as well; being a wife and a mother is a full-time job.
  I've done some writing (but not nearly enough), and some crafting (not nearly enough). I did a fair bit of knitting (but not nearly enough), and even got around to making Clementine's Halloween costume by hand... which I hope to get around to posting here soon.
  I did some de-cluttering, but got seriously sidetracked when Clementine was so sick (from November 2009 through May, 2010).
  I had surgery at the beginning of December, which was a long time coming, and am starting to feel better.
  
  
  
  vintage ephemera

My resolutions for 2011 are: 

• To be a better wife. I've been consciously working on this during the past year and I hope I've made progress. My husband is the sweetest, kindest, best man in the world and he deserves someone who appreciates him and helps him in every way possible. I strive to be yet more helpful, more supportive, and more appreciative in the new year.
  
• To be a better mom. I need to remind myself to make time for the most important things in life - spending time with my beloved three daughters. They fill my heart with indescribable joy. 
• To be a better home maker. I'd like to make more of our food from scratch, and sew more. Last year I decluttered my kitchen, learned to make yogurt, and started baking from scratch again, this time using gluten-free recipes. I'd like to bake more, and make more of the things and products we use. 
• I'd like to continue to make our home greener, both because it's healthier and because it almost always costs less. Last year I purged the kitchen of nearly every piece of plastic and replaced them with china and Pyrex/Fire King from thrift stores (safer and cheaper than the plastic was when it was new). Glass never melts, doesn't off-gas, and looks so much prettier than plastic.
  This year, I'd like to focus on greener cleaning supplies and to continue buying organic where it matters (The Organic Dirty Dozen - foods which should always be purchased in organic form^) 
• To watch many more awful B-movies with my husband. We cancelled cable last spring, and while the amount of TV viewing in our home went way down overall, we soon began to seek out and watch old B-movies together. But instead of sitting there passively watching TV, we found ourselves talking, laughing, and enjoying ourselves. Movie Night is the highlight of my week now.
• I'd like to work more in clay, knit more often, and craft more. I did pretty well last year, making time for several small projects, but could certainly do more. One of my goals this year is to make as many of the gifts we give during the year as possible.
• I'd like to exercise more, including getting out and hiking. It's a shame to live amongst all this beauty and not spend more time in nature. 
• Immediately return to our 10-a-day decluttering plan, starting January 1st (today!). It works like this: Pick 10 things - however you wish to define "things" - 10 magazines, 10 forks, ten pieces of paper. Ten of one thing  or ten different things. Then, take those ten things, whatever they are, and get rid of them. Give them away, recycle them, thrown them out, donate them, shred them, whatever. Easy, right? Just do ten a day, every day.
• Read more. I don't read enough. Actually, I read a lot, but most of what I read isn't in book form. So, I'd like to focus on reading more books. 
• Recommit to The Compact Movement. The Compact Movement is dedicated to buying less through agreeing to buying new only what you absolutely need (food, medicine, school books, etc.), and trying not to buy anything else for a year (or for whatever period you commit to).
• To appreciate everything I have. Not things, but people and relationships. I'm blessed with loving friends and family, but I don't express how much I love and care for all of these wonderful people as much as I should.

vintage ephemera

With that in mind, I would like to wish you the Happiest of Happy New Years, and thank you so much for reading.

vintage postcard from 1927
Welcome, 2011
The Year of the Rabbit

Namasté

So far, so good...

Monday morning will be the end of Week One for the June Food Stamp Challenge (^), but I'm going to go ahead and total up my receipts because I don't plan to spend anything between now (Saturday night) and then. If I do, I'll recalculate.

At Costco, I purchased:
2 boxes of Fiber One Bars, 30 bars per box
1 very large bag of corn tortilla strips, Kirkland (Costco's house brand
1 34 ounce box Kirkland Spiced Pecan cereal
2 large loaves light wheat bread (45 calories per slice)
4 jars Kirkland brand organic peanut butter. No sugar added, just peanuts and a bit of salt. Two 28 ounce jars for $7.69
1 64 ounce (4 pound) jar Kirkland animal crackers (no HFCS & organic)
2 large jars Nutella (chocolate-hazelnut spread)

We still have all of the tortilla strips and the crackers. We have most of the bread, cereal, peanut butter, bars, and Nutella. Our youngest starts playing ball this week, and we'll be packing the crackers as a snack twice a week. Peanut butter goes into sandwiches, sauces, and baking. Tortilla strips go into salads, soups, and chili, and are the base for nachos. Nutella is our little one's favorite. She eats it with peanut butter on sandwiches, and dips apples in it.

The food total at Costco came to $66.51.

At King Soopers (Kroger nearly everywhere else), I purchased:
3.15 pounds of organic cherries
1 gallon of organic milk
2.57 pounds of bananas
4 pounds of organic gala apples
6.78 pounds of chicken (@ .78 cents a pound)
2 pounds of low-carb pasta (for my husband)
2 packages of gluten-free Ivory Teff wraps
2 packages of Haribo Gummi Bears on sale (for our daughter)

The chicken will be tomorrow night's dinner &; will be part of other meals after that. We have several apples left, along with most of the pasta, bananas, apples and wraps. We still have over half of the milk, but the Gummis are gone gone gone :)

The total at King Soopers Kroger was $44.10.

The total for the first week is $110.61, which is 31.87% of the lowest food stamp + WIC benefit estimate of $347.00. That doesn't tell the whole story, though.

First, as noted, we still have most of the food purchased above. For much of the week, we ate food we purchased previously, including corn,  tortillas, fruit, veggies, cheese, milk, bread, cereal,tomatoes, and so on.

Next week we'll be eating foods purchased this week in addition to some things in the pantry/fridge/freezer. Along with tomorrow night's chicken, we're planning chicken and rice, Musubis (Hawaiian sushi), grilled pronghorn kabobs (thanks to my husband the hunter), sandwiches, bagels, oatmeal, etc. Monday will be "left over" day, when we put together meals made up from  whatever is in the fridge. I'll be baking gluten-free bread and probably some cookies next week, in addition to packing meals for our youngest to eat between ball practices. 

Speaking of bread: While I was at Costco, I noted that the 2 loaves of bread purchased for my husband &; daughter came to $4.29. On the baking aisle, I noted that 25 pounds of wheat flour came to around $5.50. Add in yeast (less than $4.00 for 2 pounds), oil, and so on, and it becomes clear that its much less expensive to bake bread than to buy it. Even factoring in a second-hand bread machine, it wouldn't take long for the savings to outstrip the initial cost.

If I thought I would need to rely on food stamps for any length of time,  I would make a point of purchasing flour and yeast in bulk (and/or  starting a sour dough culture), as well as locating a bread machine. I  own/moderate a recycling list in my city, and see bread machines given  away on a regular basis. I see them at the thrift store for under  $10.00 every time I'm there. An investment of under $20.00  (machine, yeast, flour) would yield huge savings. 

Previously, I baked nearly all of the bread eaten in our house, but that fell by the wayside when I stopped eating wheat. At this point, I bake my own bread (gluten-free bread is ridiculously expensive - often more than $5.00 a loaf), but purchase wheat bread for everyone else.

The Little Red Hen and her bread

It clearly makes solid financial sense to go back to baking all/nearly all of our bread, so in the weeks ahead, we'll be doing just that.

Namaste. 
=^..^=

Food for thought...

I'd love to be able to tell you that I know what we spend on food every month, but I don't, because we don't separate the food portion of receipts out from the total which includes everything from shampoo to dog food to tires for the car. This is about to change, however, because for the entire month of June, we're counting every penny spent on groceries. 

One of my favorite bloggers (and fellow Compactor), Katy Wolk-Stanley at the Non-Consumer Advocate (^), recently announced that she was planning to have a Food Stamp Challenge (^) during the month of June. Participants will try to stay within the budget and guidelines set for the federal food stamp program to feed their families for one month.

Always willing to challenge ourselves, we've decided to give it a try. We started on the 1st and will do our darnedest to make it till the 30th on what we'd be allotted by our state (Colorado) if we used food stamps. Not only are we going to try to stay within the budget, we're going to try to eat as close to "normal" as possible.  

According to what I've read, the amount a family gets in food stamps (officially called SNAP, the Supplemental Nutrition Assistance Program (^) in government-speak) varies depending on several factors, including the number of people in the family, the amount of money they make outside the home, and possibly other factors. Women who are pregnant or nursing, infants, and children under the age of five would further qualify for WIC (Women Infants Children). WIC covers dietary basics (^) like milk, juice, cereal, dairy items (eggs & cheese), fruits, veggies, beans and peanut butter. From what I've read, WIC would add another $44.00 to our monthly total since we have a child under the age of five.

Now its time for a little math...

The average monthly food stamp benefit per person is $101.00, which would be $303.00 for the month of June, plus $44.00 from WIC, which would bring our total to $347.00. The maximum amount allowed in our state for three people is $526.00. Adding in $44.00 brings that total to $570.00. Our middle daughter will be here in a few weeks (she's back east at the moment), and I'm not sure how to count her, so for the moment, I'm not going to.

So, somewhere between $347.00 - $570.00 is what a 3-person family would expect to spend on food using food stamps and WIC in the United States. We're going to do everything within our power to keep our spending on the lower end of that range.

As noted above, there are things that food stamps don't cover. They don't cover pet food, toiletries (shampoo, razors), vitamins or medicine. They don't cover hot food. So, you can't go out to eat with them, you can't order in Chinese or pizza, and you can't buy a cooked chicken at the grocery. Alcoholic drinks are not covered.

You can shop at most warehouse clubs (Sam's, Costco), and you can shop at farmer's markets. You can purchase plants which grow food with food stamps, which is nice. Sweets (cookies, ice cream, soda) do seem to be covered.

Food is expensive in our area of the country, and since we try very hard to eat healthily, ours may cost a little more from the get-go. We try to avoid high fructose corn syrup, lots of sugar, and trans-fats. We eat organics wherever possible, especially when it comes to the Dirty Dozen (^). We eat as few canned foods as possible, because cans are often contaminated with Bisphenol-A (^), a potentially dangerous additive. If we purchase sandwich meat, its nitrate and nitrite-free. With children in the house, we always have fresh milk, fruits and veggies. Finally, I eat a gluten-free diet, which can be ridiculously expensive without a lot of advanced planning.

To counteract all of that,  we try to make as many dishes as possible from scratch (for example, Sunday night, we made bagels). We have a membership to Costco, and buy in bulk whenever we can. My husband hunts, which gives us an annual supply of organic meat. Hunting isn't free, once you factor in the cost of the license and processing, but it ends up being much less than we'd pay in the grocery store. I make my own laundry and dish washing detergent, and apply the savings to the rest of our household budget.

Our family is very fortunate. My husband has a great career with an excellent company. We don't live beyond our means, and we have everything we need, including our health and each other. We have thoughtful, kind and intelligent children. We consider ourselves blessed beyond words.

With that in mind, I want to note that this is a choice our family is making to see what we can accomplish in a month - to see if it is possible to feed our family on the money allowed by food stamps, and to do so in a healthy way.

For too many parents, food stamps aren't a choice, but are the main way of feeding their families right now, which is something to think about.

Namaste.

d

Curiouser and curiouser...

'Oh my ears and whiskers, how late it's getting!'

The White Rabbit, to himself
Alice's Adventures in Wonderland, Lewis Carroll

I'm late. Really late.
When last I blogged I was planning on writing the next day. Which I did. But for whatever reason (one I can't fully explain), I didn't feel like publishing anything that day. Or the next. Or any other. Right up until today, right now.

Right now, I'm feeling as though I should, though, so I will.

Since the last time I posted, we've cooked quite a bit, practicing several new gluten free dishes. We've made GF bread several times, and Dan seems to have perfected the GF sandwich bread loaf. Occasionally, we'll pick up a loaf of GF bread at Whole Foods, but both of us enjoy baking, and store-bought never really compares to homemade, does it?

Fresh gluten-free French toast made with homemade bread by Dan,
& fresh butter (collaborative).

As you can see above, we made butter, which SuperCat found amazing - she wasn't sure how we were going to get butter from whipped cream, but we did and she loved it, staring into the mixer as it 'churned'. It was incredibly easy, and I'm working on a tutorial to explain the process.

Homemade butter in the KitchenAid mixer

I took a class with the Division of Wildlife, and earned my Hunter Safety Certificate, so that I could apply for a hunting license in my state. I applied for my first license a few weeks ago; pronghorn (aka, "antelope", the ones that play with the deer on the range in the song), but won't know if I get one for several more weeks. Quite a bit of the meat we eat ( which is organic, very low fat, hormone & antibiotic-free) comes from antelope/elk hunted by Dan, so it will be nice to have another try at the tag lottery every year.

I've played endlessly with my favorite three year old, who is beginning to blossom wonderfully when she draws, and who has the most vivid imagination of anyone I've ever seen. Like most afternoons, we listened to her play in her toy kitchen today, making food and drinks for her dolls. She is a joy to listen and talk to.

She's taking swim lessons now, since we joined the YMCA after the first of the year. I'm trying to exercise, but still finding it pretty difficult. I start physical therapy this week, so we'll see if that helps any. Here's to hoping that it will :)

I've sewn and crafted quite a bit. I made seven skirts in one day for the SuperCat. She helped choose the fabric (mostly 1930's repro designs), and she chose all of the notions (thread color, buttons, and ribbon trim). I've discovered that her eye for matching colors and textures is much better than mine is, even at her young age, which is wonderful, since a natural eye for colors and textures is invaluable.

Supercat's new blue skirt made with reproduction 1930's fabric.

Detail of blue skirt made with reproduction 1930's fabric.

I joined a knitting group, and I've all but finished a large fuzzy knit wrap for someone (don't know who yet), plus a scarf I'd been working on forever for our oldest. I started some bright pink amigurumi rabbits (crocheted), which just need to be stitched together and stuffed. I've recently become interested in drop spindle spinning, after seeing a lady at knitting using one, and Dan got the materials this weekend to make one for me (doweling, wooden disk, and a cup hook - easy peasy). He got enough to make more than one, so we'll end up with a low whorl (the disk thingy) and a high whorl. High or low refers to the position of the whorl on the shaft (the dowdle rod). Here's are illustrative photos and a description: Types of Drop Spindles (^)

Last week, I joined a quilting group, and am working on eight squares in the Broken Plate pattern, "cut loose", meaning that they were cut in an imprecise way. It was liberating to make something that is perfect in not being perfect, as all of the quilting I've done in the past has been as straight as I could make it. I learned more in the first quilting class than then sum total of what I previously knew about quilting, mostly due to a very patient friend who is a natural teacher. Like: how to properly use a rotary cutter and mat (there's a right way and a wrong way?!?!?). And: iron on the front of the pieced fabric, not the back (makes a huge difference in how the fabric lays). And so on.

I designed, made, and completed around two dozen butterflies for Connie Pelkey's (^) polymer clay Bug Swap, picked the twelve I liked the best, and mailed them off well before the deadline. Yay!

Simply putting the Bug Swap on my list of activities doesn't really give it the weight it deserves. It has occupied a place front-and-center in my mind from the time the email arrived saying I'd been accepted into the swap, until the morning I put my butterflies in the mail.

One of my butterflies before shipping.
My hands are pink because I'd been working with Pysanky dye the day before.

I'm always nervous about sharing my work, and often feel conflicted over it. I tell myself that I could have done better "if only" (if only there were more time, better planning, different materials, a different design, etc). The swap was a leap of faith; happy I took it.

Another of my swap butterflies.
These are from the first batch.

A learning experience, for sure.

That's it for now. As I finish this, I have no idea what kept me away for so long; I promise it won't be such a long absence next time.

This is the place where I thank John for reminding me several times that I need to write :)
Thank you, John!

'Begin at the beginning and go on till you come to the end: then stop'
The King to the White Rabbit
Alice's Adventures in Wonderland, Lewis Carroll

Namaste
=^..^=

Way Too Many Onions! French Onion Soup

I accidentally bought a 10 pound bag of onions last week, not realizing that I already had a nearly full 10 pound bag, giving us close to 20 pounds of onion-y goodness.

Sad vintage ceramic onion full of Splenda on my stovetop

We use a lot of onions, but 20 pounds is a bit much to have on hand in cold-weather months, when the house is heated. Without a cool storage place onions can go bad quickly.

In an valiant effort to save the onions from certain ruination, I made French Onion Soup yesterday afternoon. I don't have an exact recipe, but honestly don't think it needs one. It is delicious and worth the minimal effort it takes. The hardest part is slicing the onions. I use a crock pot, so it probably does take a bit longer than doing it in an open pan, but again, that's not a bad thing. Slow cooking allows the soup a chance for the flavors to meld and mix, adding to the end result.

Way Too Many Onions! French Onion Soup Recipe

• Yellow or white onions, sliced very thinly, about 4 pounds.
• Dry Sherry, about ½ cup
• butter or margarine, ½ cup. I use butter. You should use what you prefer.
• minced garlic, about 2 tablespoons. You can mince your own, or use the stuff in jars. I use the stuff in jars. We really like garlic, so this may be too much for your family. Adjust accordingly.
• pepper, to taste
• grains of paradise (Aframomum melegueta ^) to taste. Widely-used in medieval Europe, this spice is peppery, but is not actually pepper. If you don't have any, use more pepper. Or not. Lots of people don't like as much pepper as we do, and there is almost no shame in that at all.
• beef and/or chicken broth, 2 quarts. Either is good, neither are shown in the picture below. I use gluten-free, which is easy to find if you read labels.
• Better Than Broth beef soup base. Or chicken. Use the one you like best. Concentrated broth, this is pretty salty. I start with 2 teaspoons or so, and adjust up until the flavor is right. You could use bouillon cubes instead, but the BTB(^) tastes better to me - more meat flavor. I have found it at Target and Wal*Mart in the grocery dept on the same shelf as bouillon cubes. It comes in jars.
  
• white cheese, sliced or grated. I use Swiss or Gruyère, others use Provolone or whatever else they like. I can't give an exact amount, because we don't eat all of the soup at one time. Basically, you want enough to cover the top of the soup in individual oven proof bowls. If you don't have oven-proof bowls, use micro-wave safe bowls, top the soup and nuke the bowls until the cheese is melted. This would be under a minute (perhaps 45 seconds) in my 1000 watt microwave.
  
• bread. I don't use bread in my soup, because we don't eat gluten. Instead, I serve it with GF bread sticks. If I added GF bread, it would go mushy. If gluten isn't an issue, lightly toast bread slices, one for every serving of soup and reserve.
• dried Parmesan cheese, optional. I sometimes add a sprinkle at the end before the cheese goes under the broiler.
  

Some of the ingredients for French Onion Soup
(vintage onion jar for effect - no kitschy ceramics in the actual soup)

Directions:

1). Thinly slice enough onions to fill your crock pot:

thinly sliced onions & butter

I use a large 6-quart crock pot and make a huge batch, but know that we'll eat it over the next few days plain with bread and a salad; in place of au jus with sandwiches; cooked down and thickened to use in pot pie or shepherd's pie, etc. It won't go to waste.

If your crock pot is smaller, adjust accordingly. If you don't have a crock pot, this will take less time, but require more monitoring.

It takes about 4 pounds of onions (yellow and/or white) sliced thinly, to fill my crock pot.

2). Add ½ cup (1 stick) butter or margarine, sliced into 8 pieces or so on top of the onion slices.

Thinly sliced onions with butter pats on top. This is my 6-quart crock pot.

3). Turn the crock pot to low, put the lid on, and check frequently at first to be sure that low isn't too high (mine has warm, low and high as options). Crock pot performance varies, so check if you aren't familiar with how your pot works. It takes several hours for the onions to go limp, then eventually become clear and then begin to caramelize. If the onions are crispy or charred at all, the temperature is too high.
After about 90 minutes in my crock pot, the butter had mostly melted and the the onions had wilted a bit, well on their way to caramelized yumminess:

After 90 minutes, the onions are wilting and the butter is mostly melted.

4). After the onions have cooked clear and are beginning to caramelize, which in my pot takes about 5 hours, add the garlic, sherry, Better than Broth, and broth.

Nearly-finished soup

5). Carefully raise the heat and cook for another hour or so, until the soup has reduced a bit. Check frequently to assure that the pot isn't over-heating the soup. I don't allow it to come to a full boil, but do allow it to come to a simmer, so that it begins to slowly reduce.

6). Season with pepper and grains of paradise (if desired).

Four pounds is a lot of onions, isn't it?

7). Ladle soup into oven proof bowls, add a slice of toasted bread (of your choice - if I could eat "regular" bread, I'd use a French baguette).

8). Top with cheese of your choice, and set bowls under the broiler for a few minutes until the cheese begins to bubble a bit.

9). Immediately remove bowls from oven, and carefully set on individual small plates to serve (because they will be very hot!!!

10). Serve with a hunk of French bread, bread sticks, or with crackers. I usually serve it with a small salad and fruit.

Dan eating delicious French Onion soup. Yummy!

Yay, he likes it!

Allez cuisine!

Helpful Hints:

• I don't have a fail-proof trick to stop the tears you may shed from cutting lots of onions, but not cutting the root end off until I have to seems to help, as does slicing near a faucet with warm water running. YMMV, of course.
• Don't use cooking sherry, as it's often salted so you can't drink it. It is sold in the grocery store vs the liquor store, so it's salted so as to be undrinkable. Buy the liquor store version instead as it's much cheaper and doesn't taste like the Dead Sea.
• Be safe. Check your crock pot often until you are familiar with the way it works. My _Low may be your ^High.
• If you feel like there is too much fat in the recipe, chilling the completed soup and skimming the solidified butter from the top is an easy way to fix it. Also, low-fat Swiss is a great choice for the cheese.
  

Finally, this is my stove top. It's a closed top stove, and I ♥ it! Easy to clean, with even heat that reaches temperature quickly. I'd probably love a gas stove a bit better; maybe in the next house.

The usual suspects

I rarely ever use the back burners, even though I cook a lot. I just never seem to need it.

Friar Cookie Jar detail. He looks sneaky, don't you think?

The unused back burners hold my three favorite cookie jars, a Twin Winton Lamb cookie jar, a Friar cookie jar (I don't know his manufacturer) , and a McCoy Cookies Barrel cookie jar. Plus the sad onion guy, and usually a set of salt and pepper shakers.

Namaste.

Current mood: (hungry)

Yikes!

Yikes!

I have been so busy the last few weeks. My darling husband's birthday. My first gluten-free Thanksgiving. A dental appointment, followed by another dental appointment (which was the last one, thankfully - at least till next time). A bunch of family birthdays. All of the things that make life good (minus the dentist).

So, let's see: Thanksgiving was wonderful. One of the nicest things about Thanksgiving, in fact one of the nicest things, period, ever, was that we went to dinner at the home of some dear friends and almost everything was GF. How awesome is that? The gravy was made with corn starch, the meats were GF, the salad was GF, the green pistachio fluffy stuff was GF (how I love that stuff), and they even purchased crackers that were gluten free! And, added bonus: I'd never had or even seen the brand before, but they were so good I went out the weekend after Thanksgiving and purchased two huge boxes.

Crunchmaster Multi-Grain Crackers(^). Smoky, crunchy, really rich whole-grain taste. OMG-they-were-awesome.

But back to dinner: I was deeply touched that our friends went to so much trouble on my account, and I will never forget their kindness.

I wish I had photos to share, but we had such a good time talking and eating and having fun that my camera stayed in my handbag.

I brought my own stuffing, which my husband made, using home-baked GF bread. It was (at best) only meh; he followed the recipe I'd found, but it was too... something. The spices were wrong, I found it too sage-y. He did an excellent job, so no complaints there. I chose the wrong recipe, which I won't mention here because it came from another blogger's site. There was absolutely nothing wrong with it - I am just not a sage person, and haven't been since I participated in sausage making when I was a kid. Yuck. Phooey. We will try again, of course. We both love stuffing, and it was really, really close.

I happily ate it anyway, of course, because the gravy was soooo perfect. Even a sage overdose couldn't subtract from the joy of eating such wonderful holiday food with friends and loved ones. The ham and turkey were incredible. The candied sweet potatoes were sublime, baked in brown sugar syrup and then topped with marshmallows in the last few minutes to give them a soft/crunchy/toasted top.

I didn't have pie, because I forgot to bring any. I said I would bring some. I planned on it, but promptly forgot it in the do-you-have-the-diaper-bag-have-you-walked-the-dog-where-are-my-shoes frenzy to get out the door and to their house on time. I actually baked a really nice pumpkin pie, and left it at home.

When I baked my first post-gluten pumpkin pie, I experimented with a cookie crumb crust using Mi-Del gluten-free ginger snaps(^). Substituting the ginger snaps for the graham cracker-based recipe really wasn't right, though and the crust turned out ok, but a bit too buttery. I'll do it again, but with less butter.

The pie was awesome, though, because the filling was incredible. Here is my recipe:

Pumpkin Pie

1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk (I use fat-free)
2 large eggs
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt (half the time I forget the salt, and it's fine).

1). Preheat oven to 425 degrees F.
2). Mix everything together
3). Pour it into the crust
4). Bake for 15 minutes.
5). Reduce oven temperature to 350 degrees F
6). Bake 35 to 40 minutes longer or until knife inserted in center comes out clean.
7) Cool.
8). Serve with whipped cream.
9). Refrigerate leftovers.

So basically your back-of-the-can/box/jar pumpkin pie recipe, right?

Not really. That's the recipe I start with, but it is never the one I end up making. I added 1/4 cup of finely chopped candied ginger (shades of James Beard's famous recipe). And I double all of the spices (at least) and add ground cloves (about 1/2 teaspoon).

It was delicious. It was spicy. It was forgotten. But I happily "made-do" with Watergate Salad.

Watergate Salad reminds me of family reunions and potlucks. Easter at my grandmother's house. According to Wikipedia(^), it doesn't seem to have anything to do with the famous Watergate complex of Nixon fame, so that's a puzzler. Here's a pretty standard recipe. If it's important to you, it's easy to find pudding mix, marshmallows and whipped topping that are gluten-free.

Watergate Salad

1 (3.4 ounce) package instant pistachio pudding mix
1 (8 ounce) can crushed pineapple, with juice
1 cup miniature marshmallows
1/2 cup chopped walnuts
1/2 (8 ounce) container frozen whipped topping, thawed

1). Mix everything except the whipped topping together in a bowl. The pudding mix will make everything else a creepy green color. Ignore this.
2). Once everything is well-mixed, gently fold in the whipped topping.
3). Refrigerate.
4). Use sugar-free pudding mix and reduced-sugar whipped topping if you'd like.
5). Serve and hear everyone happily exclaim, "Oooooh! The green stuff!"

So, that's what I've been up to. That and making tutus, sewing dolls, working on various other craft projects, making an advent calendar, getting my Christmas tree up, and so on.

Until later.

Namaste.

Attack of the Domo-Kun! (Birthday Party, Part II)

In addition to making Totoro cupcakes (see post below), we made Domo-kun brownies for the combined SuperCat/Daniel's dad's birthday/Halloween party. Who doesn't like brownies? Who doesn't like Domo-kun? I looked around the web and didn't see any food that was Domo-Kun related, so I created these. The brownies were a natural for Domo-kun's body, and the rest was easy to figure out.

When I was diagnosed with Celiac and could no longer eat wheat, I stopped baking for a while. I could no longer just "make" our favorites because it isn't possible to simply substitute any one type of flour for wheat flour. Wheat flour gives food a unique flavor, texture, and taste to food that nothing else really has.

When I started baking again, I started with mixes. My favorites are Bob's Red Mill(^), and Whole Foods' 365 private label(^) gluten-free products.

I am a pretty accomplished baker with wheat flour, but still resort to "mixes" once in a while as I learn to navigate gluten-free waters. One great thing about eating a gluten-free diet is that many of the mixes I've used have fewer processed ingredients. This is because who really wants high fructose corn syrup in everything?

The brownies we had for our party were gluten-free from a mix. We added some extra high-quality semi-sweet chocolate, and used real butter, both of which made them taste a lot closer to "homemade".

Gluten free brownies taste at least as good as "regular" brownies. I like to serve mine about 8 hours after they've cooled, to reduce any chance of them having a grainy texture. After about 8 hours, though, no one I have ever served them to could tell the difference.

If gluten-free isn't a concern and you'd like to make these, use your favorite brownie recipe, or the boxed mix of your choice.

About Domo-kun: Domo-kun is sort of short for "dōmo, konnichiwa!" which means "hello, there!" in Japanese, but can also mean "Hello, Domo!" "Kun" in Japanese is an honorific used for young men. So, sort of a pun, and a play on words.

Domo-kun is the mascot of Japan's NHK television station(^), sort of the way NBC has the peacock. We get stuck with a peacock and that goofy CBS eye; the Japanese have this happy fuzzy monster who lives in an underground cave with a rabbit named Mr. Usaji (a play on the Japan words for rabbit "usagi" and old man "jii").

The TV-watching public in Japan get the better deal, I think.

If you decide to go to their website and see Domo-kun at the link provided above, click through his world. At the end, the fine folks at NHK have a bunch of cool Domo-kun wallpaper and Java widgets.

Recently, the US department store chain Target brought Domo-kun to the US in the form of Halloween toys. I was happy to see Domo-kun, but a bit miffed that there were only a limited number of toys, and that almost all of the items used in their advertising (a Domo-kun Halloween pumpkin, for example) were never available in stores.

Not to worry - I'm already working on my own Dono-kun pumpkin for next year. We tend to theme our pumpkins, so next year will be Japanese icons. You'll have to wait to see what else we come up with :)

Yay that Target had anything Domo-kun related.
Phooey that they didn't even have the stuff in their own in-store pictures, though.

Back to the brownies.

After the brownies were cool, we cut them into blocks roughly 1½ by 3 inches.

We placed the cut brownies on a platter and used mini-Tootsie rolls for arms and legs, attaching them by pushing them gently into place on each brownie.

Next, we placed a rectangle of cut strawberry fruit leather where the mouth would be. I cut the fruit leather using clean scissors. Fruit leather or "fruit rollups" are available in pretty much every grocery store on the planet.

Then, we placed two rows of teeth, made from a flattened bit of roled fondant left over from the Totoro cupcakes onto the top and bottom of each mouth. To make the teeth with fondant, thinly roll out the fondant, then use a sharp knife point to cut the teeth. We allowed the fondant to set up lightly covered with paper toweling overnight before we used it to decorate the Domo-kuns.

If you would like to make these but don't want to purchase or make fondant, a rolled out piece of white taffy cut to size would be a fine substitute.

After that, we pushed semi-sweet chocolate chips into his "head" for eyes, and that was it. Done. The one thing I would have done differently is that I would have used brown M&Ms for eyes if I had had them. They are slightly larger and shinier, and would have looking a bit better in my opinion.

Here they are (click each for the larger size)






























This was our menu:

Wild antelope burgers (from my hunting husband)
Organic uncured buffalo dogs
Bratwurst
Tomatoes
Onions
Lettuce
All sorts of condiments
Wheat buns (I just skip the bun if I want a burger and use a fork)
Hash brown casserole
Twice-baked stuffed potato
Tossed salad greens with veggies

Chocolate cupcakes with fondant Totoros

Domo-kun double-chocolate brownies

Several different delicious ice creams.

Everything was wonderful, and we had great company. Dan and his dad did the grilling, his mom made the salad, the hash brown casserole and the twice-baked double-stuffed potato (made after she noticed gluten in one of the casserole ingredients).

We were joined by the SuperCat's grandparents, her aunt and uncle, her two cousins, some dear friends. It was a lovely day to celebrate.

I have to say, these were so incredibly easy that I will certainly make these the next time I bake brownies because they add only a few short minutes to the process, but were so much fun to make and eat.

Namaste.