Veggie Broth

Veggie Broth

Just like those of you who appreciate the value of composting food scraps, you can equally put your fresh vegetable scraps to good use by tossing them into a plastic bag and saving them in your freezer until you are ready for a nice, yummy bowl of home-made soup or to add your own broth to your recipes when it calls for the addition of chicken or beef broth.  This home-made vegetable broth is just as ‘meaty tasting’ as meat-based broth and so much better for you as it is made without salt and full of all those great vitamins you get in your veggies.

So, after you have collected a bag of scraps (ends of an onion, tips of celery, tops of beets, stems of beans, shreds of carrots, leftover herbs and garlic cloves), you are ready to throw them all into a large pot and cover with about 8 cups of water.  In my bag of veg., I had quite a few ends of asparagus and I had some orange peel too.  Throw it all into the pool, there are no rules.  I love it when there are no rules.

 Bring water to a boil and simmer for 30 minutes or so.  Cool, drain in a colander and put in a jar in your refrigerator until you need it.

I made Moroccan inspired stew when RM was out-of-town Friday night.  The broth made the dish so rich with sweet potatoes, chickpeas, carrots, herb and spices.  The perfect stew to fix what ails you as my sweet mother used to say. I needed it after working out with the Mule for three days in a row.

Wish I could transport a batch of this stew to our Texas friends to the south who are hunkered down due to hurricane Harvey.  Be safe and look out for each other, dear loved ones.  Your friends to the north stand ready to lend a helping hand.


 

 

 

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Totality

Totality

Over several months, RM planned our five hundred mile road trip to northeast Kansas to view the recent solar eclipse in the so-called totality zone. He plotted and printed maps, researched websites, purchased the necessary protective eye glasses and not-so-necessary commemorative t-shirts, and timed our journey to coincide with the solar eclipse on Monday, August 21st. We stayed with some dear friends on their picturesque farm near Holton, Kansas.

farm

We were one of many visitors to the zone last Monday — stretching across a width of 70 miles from Oregon to South Carolina  — who made it a point to travel to a place where the moon’s shadow will touch the earth.  We were not disappointed in the experience even after dodging traffic, rain clouds and showers to get to our destination.  For us, we ended up on an isolated, dirt road that straddled the Nebraska/Kansas border not too far from Du Bois, NE., surrounded by miles of ripening corn and soybean fields.

While RM was the champion of this excursion, the rest of us in our small party were willing but uninformed, highly supportive accompaniments.  We agreed to stock up the SUV with a picnic lunch and celebratory spirits, keep the phones and iPad charged for tracking and other necessary communication updates from NASA, and drive Ruby (yes, the SUV has a name), over and across this nation’s bread basket back roads to get us in line for the perfect viewing of the total eclipse, weather conditions be damned. While we didn’t fully understand RM’s fixation with getting the perfect spot, we knew it was important to him so we followed our leader’s direction to head up Highway 75 from Holton, over to Sabetha and then north and west to his predetermined, viewing point.

eclipse tracy

Through our safety glasses, we saw early glimpses of the partial eclipse but the clouds were thickening and the viewing was sporadic so under RM’s worried brow, we packed up and moved about 10 miles to an area on the radar that looked clear.  We were not disappointed with the audible as we pulled off the road into a pasture, the sky cleared and we could see the eclipse as it moved from partial to total at 1:04 p.m. central Kansas time. At full eclipse, the sky darkened and a 360 degree sunset magically appeared all around us as we admired Bailey’s beads — pearls of sunlight shining through the valleys and mountains of the moon. We saw the beads around the edges of the moon as it passed over the sun.  We took many pictures but mostly we stood and stared up at the eclipse in awe.

cornfield

I  first noticed the immense quiet and the surrealism of the space with light reflecting oddly over the fields around us, no sounds of animals or man except for us hooting and comparing comments of what each of us saw and felt.  It was truly an  ‘awe’ moment — one that reached, for me, the upper levels of pleasure but also on the boundary of fear or perhaps better described as the feeling of the unknown.  After the experience, I felt rich in time, somehow better connected to nature with a renewed boost of hope for our future.  We are already plotting for the next eclipse in 2024.  Come join us in Texas, in the the totality zone, and experience the awe.

 

Dave

 

 

Rock Chalk Pizza

Rock Chalk Pizza

Add sweet Kansas corn from the cob, garden tomatoes, basil, and mozzarella cheese to your grilled pizza dough and you scream, Rock Chalk!


The foundation to the pie is corn, garlic, and Parmesan cheese combined until smooth, spread all over the base of the crust, then sprinkle on your favorite toppings and grill for our best version of a Kansas harvest pizza. 

Enjoy a sublime slice before your road trip to see the solar eclipse in the totality zone.


With a crescent cookie and a cold Corona cerveza, of course.  Happy viewing, America.

Baking School

Baking School

C3 and I took four days of baking classes at King Arthur Flour in Norwich, Vermont.  The class focused on pastries including principles and tons of practice with hands-on preparation of 10 different desserts including blintz pastry dough, tender white cake with swiss meringue buttercream, almond dacquoise, pate a choux, pastry cream, turnovers, blueberry and peach pie, Florentine bars, lemon bundt cake, linzer torte, and chocolate ganache.

In addition to us attending from the Lone Star State, we were joined by fourteen other bakers from Louisiana, Michigan, New Jersey, Vermont, and Illinois. Each day our two instructors, most of them trained in a culinary institute with years of experience at King Arthur, guided us through a demonstration of preparing the dessert, followed by each of us trying to replicate it with their assistance and technical expertise.

We learned several baker’s secrets.  One of our teachers was originally from Newton, Kansas, my dad’s home town, and she learned to bake the Mennonite way before training in the kitchens of King Arthur.   Always a small world when we travel.

The facility at King Arthur is top-notch and each of us had a metal table space equipped with scale, Kitchen Aid mixer, bowls, scraper, bench knife, spoons, and more.  We were trained the first day to measure in grams instead of ounces or cups using a scale and a beaker for accuracy and the best results.  One of the assistants kept our dishes and pans clean for us which was such a treat not to have to do dishes while we were baking.  Not a reality when we came back home!

The amount of butter used in these recipes is arresting but with advice from the instructors we learned ways to modify the recipes to accommodate dietary restrictions like those who may be lactose intolerant or just wanting to reduce the calorie content. It was challenging to figure out how to modify the recipe, substitute alternative ingredients and still make a proper dessert.

Between baking classes, C3 and I explored southern Vermont hiking trails, the quaint little villages, we were especially fond of Woodstock, dined at a great restaurant in Rutland called Roots, please try their appetizer called Vt Cider Braised Pork Belly with grilled watermelon, jalepeno-honey vinaigrette and pickles. We soothed in the cooler temperatures and lower humidity levels. We drove by dairy farms, corn fields, mountain streams, well-tended gardens, berry crops, wild flowers and so many beautiful perennials just blooming for us to admire. Writers and story tellers like Howard Frank Mosher refer to Vermont as God’s Kingdom.  C3 and I learned why.

Get a little closer to nature and try your hand at baking.  Here is one of the recipes I especially enjoyed and want to share with you.

Florentine Bars

Ingredients

  • 113 grams of unsalted butter, room temperature
  • 57 grams sugar
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1 egg (cold or room temperature)

Topping

  • 43 grams honey
  • 43 grams unsalted butter
  • 128 grams sugar
  • 113 grams heavy cream (cold or room temperature)
  • 113 grams sliced almonds
  • 57 grams dried cranberries
  • 7 grams all purpose flour

Directions

  • Preheat oven to 375 degrees. Spray 9×13 inch pan with pan spray.
  • In the bowl of electric mixer fitted with paddle, cream together butter, sugar and salt until it looks like sand.
  • Add the egg and vanilla (it will look a little gloppy)
  • Add the flour and stir until combined (turn up your mixer to 5 speed)
  • Press mixture into the prepared pan.
  • Prick bottom with a fork – the steam will escape from the butter.
  • Chill 30 minutes before baking.  Don’t skip this step!
  • Bake for 10 minutes until just set but not taking color.
  • Remove from oven, set aside, and reduce oven to 325.

For the topping

  1. In a sauce pan, boil the honey, butter, sugar and cream over medium heat until lightly golden brown, about 240 degrees. Use a candy thermometer for best results.
  2. Remove from heat and stir in almonds, cranberries and flour (mix together before adding to sugar mixture)
  3. Spread the cooked mixture on top of the par-baked crust
  4. Bake until the almonds are well browned and the topping is bubbling (about 12 minutes).

Allow to cool, invert the pan releasing the bars and cut into diamond pattern.  So pretty and yummy good.