Would you like burnt toast with that?

I’m cooking this week for a crowd of high school kids at the Foley Center, the headquarters for the Christian Appalachian Project, in Martin, Kentucky. Really I’m just serving and taking directions from the real cooks who are running the kitchen, and that’s just fine with me. I’m not ready to be in charge of making breakfasts, lunch, and dinner for 60 people, whether they be preschoolers, high-schoolers, or out-of-schoolers.

Yesterday I cooked the pasta; this morning I baked the biscuits, helped with the making of egg casseroles (cracked and beat 9 dozen eggs), and baked a poke cake using ingredients I wouldn’t be caught dead having in my own kitchen. But hey, I’m probably going to try some of it because a little bit of something bad once in awhile isn’t going to kill me.

Okay, so, I try to eat healthy: Buy organic, grow a lot of our own food, and scrutinize ingredients on food boxes at the grocery store. But I’m not a purist. In fact, as I’m writing this post I have a handful of gummy worms by the computer; they were sitting out on the counter in a giant bag, free for anyone. And they taste fun. But this is not going to be a food rant post.

Last night we were baking the garlic toast and getting last minute instructions on how to serve the food. The first batch of twenty-eight pieces of bread got a little, er, dark while we were talking. We had set the timer, but the convection oven cooked them faster than expected. We put them on the bottom of the server, piled the perfectly cooked pieces on top, and hoped we wouldn’t get down to those bottom well done pieces of bread.

But we did. The lady who was slopping food on plates with me jokingly began asking all the kids if they wanted the burnt toast. Of course, no one took any. So I started giving them a choice between dark or light. Suddenly we got some takers. When we called them regular or crunchy, we got more takers.

Now this was not a scientific experiment, but just a lovely lesson on how important words are.

eat your words

Because those burnt words might taste bad going down… but they taste worse when someone throws them back at you. 

Kale, again?

I thought I had settled the whole kale issue in the fall with The Trouble with Kale.

Turns out, I didn’t because last week, on the eleventh of February, I walked down to check out the garden. I discovered both spinach and kale cheerfully surviving the Pennsylvania winter with just a light layer of straw mulch. Today, February 18th, I went down with my scissors and harvested both kale and spinach for a salad. The kale had new growth; there were a few larger frost bitten leaves around the edges, but the inside of the plant was actually growing.

Now admittedly we have had a very mild winter. But the temperatures have dropped to 8-10 degrees several times and one week in particular it was that cold all week.

The best thing about this is Fresh Greens. In. February. So for those of you who live in a year round warm climate, excuse me while I SHOUT IN JOY!


I’ve been trying an experiment this winter in trying to cook as much as I can with what’s on hand. (Note the word trying used twice…) That means potatoes, onions, garlic, beef, eggs, frozen peppers, canned green beans, beets, frozen squash/pumpkin, applesauce, salsa, frozen okra, canned and stewed tomatoes, and pickles/relish/ketchup.

The only vegetables I’ve been buying are mushrooms and carrots and an occasional red pepper. I had beautiful peppers last year, but none of them turned red (even though one variety was specifically a red bell pepper). I hope to remedy that this year — the frozen peppers are very acceptable.

But not in salads. I used the last of our onions two weeks ago. I’ve got ten potatoes left and two of them look like this:

We haven’t been having many salads this winter. So it was particularly exciting to discover the growing kale and spinach. If you remember the one drawback to kale was the cabbage worms. But guess what? There’s NO cabbage worms in winter.

So I’m rethinking the kale issue. If I plant it in September, I could have some greens in the fall and winter with no worries about cabbage worms. And this mild winter has me thinking of a hoop house to extend the season on both sides. Just a small one, maybe?

You Tube Video from BuddyClub Gardening. Click on the photo and it will take you to the DIY cheap hoop house video

Hoop House or not, I planted another row of spinach today and threw in some radishes for good measure. (They were just short rows…) It only took me ten minutes; it was last year’s leftover seeds and it still could snow in April;  but I couldn’t resist planting something on Feb. 18th. Just because I could!

And since I only harvested enough for two kale and spinach salads, I’ll just have to give you one of my favorite salad dressing recipes.

Tomato Vinaigrette (The basic recipe is from the Hay Day Country Market Cookbook, but I changed it a bit.)

6 sun-dried tomatoes soaked in 1/3 cup almost boiling water for about a half-hour.
Drain the tomatoes, save the liquid, and coarsely chop the tomatoes.
Mix the tomatoes with 3 T. mixed vinegars–balsamic, red wine, white wine, cider, or lemon juice.
Add a clove of minced or pressed garlic and 1 T. whatever fresh herbs you have. Basil is good, Rosemary is good, Thyme is good, Dill is wonderful in the summer…
Add 1/2 t. salt and some fresh pepper.
Put all the above in a blender or small food processor and pulse five or six times.
While the blender is still running, add the liquid from the tomatoes, and then 1/2 c. extra virgin olive oil in a thin slow stream and blend until all the oil is mixed in.

This is a thick, spoonable dressing. Dress it up with capers or chopped olives if you are serving it immediately; or you can add a tablespoon or two of mayonnaise or Greek yogurt to make it creamier.

(We had our spinach and kale salads with cheeseburgers from the grill. Outside. In February. Really.)

The Pumpkin Disaster; little events that change your plans

A week ago I still had a pumpkin from my garden.

I was planning on cooking it soon, I really was. The thing is, it was Christmas time and the orange pumpkin just didn’t go with Christmas decorations. So I put it on top of the corner cupboard to be cooked in January.

It’s February 6th. Yes, I’m aware of that.

Just yesterday I looked at that corner cupboard and thought, I really should move it out and sweep behind it, and maybe change it to a wall cupboard, just to see how it looks. I didn’t notice that the pumpkin was missing.

This morning I had plans to sweep and mop the kitchen floor, go to the grocery store, visit my neighbor, and maybe when I was done, I’d have some quiet time to write on my novel.

img_7753When my broom and I got to the corner cupboard, my jaw dropped in dismay. There was stuff, gunk, all over the floor, the wall, and everything I could see. I couldn’t tell what it was, but I was sure it was the mice we’ve been having trouble with.  (See former post…) It looked like a lot of mice had been partying hearty behind the corner cupboard.

Of course, you, dear reader, can see where this is going. But I hadn’t a clue. The corner cupboard is filled with all of our dishes, bowls, china, and many heavy items. I had to empty the cupboard before I could move it out from the spot where it has lived for three, maybe four years.

Yes. The overripe pumpkin had fallen six feet onto the floor. On the way down it bounced off the walls and the back of the cupboard. After I moved the cupboard, I didn’t take any pictures of the mess because it was truly disgusting. (And here I realize, for the second post in a row, you may seriously take exception to my housekeeping skills…)

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I didn’t get any writing in that day, but the space behind the cupboard is spotless. And while I was cleaning I thought about these little events that change our plans.

Quite honestly, I’m not very good at having my plans disrupted. Oh yes, I know better. I know what the great philosopher John Lennon said — Life is what happens when you are making other plans. — Turns out he just wrote an already popular sentiment into a song. And the reason it is a popular sentiment is because, Yes, no one likes to have their plans disrupted.

A few posts ago, one of my friends made the comment that how we live our lives generally depends on how well we deal with disruption. I’ve mentioned this quote before, because it is one of my favorites:

c.s. lewis quote on interruptions

I try to practice this — you know, the Keep Calm and Carry On philosophy — but I’m not often successful; imagine if we could just always think of those interruptions, disruptions, intrusions… as our real lives. Forget about our own plans for that perfect day, that perfect week, that perfect life, for those plans (and those lives) don’t exist. Just because our plans are perfect in our imaginations, does that mean it’s real life? Lewis calls them phantoms.

The earlier we learn this in life, the happier we will be. The sooner we learn that every event in our lives is sent to teach us, the more joyful and purposeful we will be. Whether it was actually in our plans or not, God sent it to us to be a part of our lives. No Whining.

And I’m happy to say, that this day I managed to do fairly well. Of course, that’s partially because I didn’t have any big plans. No appointments, No lunch date, No place I really had to be…. And since I had to empty the cupboard, move it, and clean behind it, I took advantage of really moving it and trying it out in a new spot. Where it’s likely to stay until the next disaster… The disaster that, of course, is part of the life God is sending me day by day.

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So since I had pumpkin on the brain and chocolate chips in the cupboard, I made a delicious pumpkin cake. When life hands you smashed pumpkins, make a cake. (Don’t worry, I didn’t use the rotten pumpkin that is now out on the compost pile…)

Pumpkin Cake with Chocolate Chips

Preheat oven to 350. Grease a 9×9 square pan. Gather together: 1 cup pumpkin, 1 cup unbleached flour, 1/2 t. baking soda, 1/2 t. salt, 1/2 t. baking powder, 1/2 c. oil (I used 1/4 c. melted butter and 1/4 c. warmed coconut oil) 1/2 c. chocolate chips, 3/4 c. packed brown sugar, 2 eggs, and pumpkin pie spices of your choice — I used 1 t. cinnamon, 1 t. cardamom, 1/2 t. ginger, and 1/2 t. fresh grated nutmeg. You can add 1 t. vanilla too.

Mix together dry ingredients. In a separate bowl beat two eggs and add the pumpkin and the oil. Pour the wet mixture into the dry ingredients and mix well. Stir in chocolate chips.  Pour into the greased pan and bake for 25-28 minutes.

Pumpkin chocolate chip snack cake

It’s always good to share…

Variations:

  • You could add chopped nuts with the chocolate chips.
  • You could add more chocolate chips on the top and spread them around when the cake comes out of the oven.
  • You could add raisins instead of chocolate chips.
  • You could add raisins and chocolate chips and nuts.
  • You could add a teaspoon of rum instead of vanilla.
  • You could bake it in a 8×8 pan and have it be more like a real cake, than bars or a snack cake. If you do this, add 8-10 minutes of baking time.
  • You could put cream cheese icing on it and call it a real cake instead of a snack cake.

I’ve made this twice now in trying to make sure it is a good recipe for your enjoyment. The second time I used half pumpkin and half applesauce because this IS Apple Hill and I have more applesauce than I have pumpkin.  It was just as delicious.

Enjoy the interruptions to your day…