Foods that freeze well

I've been cooking fresh a lot more often recently thanks to Fresh 20 meal planning. The only problem is, even with the gift of meals for one (or two when I'm feeding Jarrod) and meals that use the same ingredients over several recipes, I end up with fresh ingredients that if left in the fridge will go bad. So, I've been freezing a lot. Please note, I cook with all of my frozen veggies. MMV on thawing out and expecting a grocery store fresh result. This is going to sounds dumb, but, been there done that. Cut up your fruit/vegetable/food item BEFORE you freeze. I once froze a bunch of apples and was very disappointed that I had frozen rock apples that I couldn't do anything with.

Meat:

If you're a single lady like me, a great way to save money is to buy the family sized meat packs (think 5 lb. ground turkey) and cut into individual sized servings BEFORE you freeze. I like cut into commonly used portion sizes. For instance, a 5 lb. log of ground meat I'd cut up into 1 lb. serving sizes, package them in freezer bags and throw all the small freezer bags into a gallon size freezer bag.

Fruits:

Bananas - learned this from mom. Frozen bananas are great for use in breads and muffins. I imagine they'd also be good for smoothies, though I'm not really an at home smoothie girl.

Veggies:

Kale - cooked with some frozen kale the other day and it turned out awesome.

Carrots

Onions - I always buy the big bag and chop up as much as I can and freeze. It sure beats having to chop onion every night.

Garlic

Dairy:

All sorts of shredded cheeses

Add to the list! What do you like to freeze?

Cracker crust pizza

Note: Ginger found this pizza crust recipe on line. I usually use a pizza stone and it creates a crust that is truly thin and crispy as a cracker. I made it at Emily's on an airflow pizza pan and it came out like a perfect pizza that I had in Italy. This recipe is for one pizza and can be multiplied by the number you want.

Ingredients:

5 Tbs warm water 1 package yeast 1 Tbs olive oil 3/4 cup all purpose flour 3 Tbs rice flour 2 tsp chopped fresh rosemary 1/2 tsp salt

Directions:

Heat oven to 475 degrees

Dissolve yeast in warm water in a mixing bowl. Add remaining ingredients and sir until the dough forms and pulls away from the edge of the bowl. Place dough on a lightly floured surface and knead slightly.

Allow to rise until double. A tip here: Heat about 1 inch of water in a saucepan until it begins to steam (not boil). Remove from heat. Place a mixing boil on top of the pan, coat the bowl with cooking spray, put dough in the bowl and cover. The dough will rise quickly in about 1/2 hour. Be careful not to make it too hot, as it may dry the crust out.

Punch dough down, then roll out on lightly floured pastry cloth until thin and about 12 inches across. Place on pizza stone, or pizza pan, and cook 3-5 minutes until lightly brown. Be care, it will burn quickly.

Remove the dough from the oven and top. Return the pizza to the oven 5-7 minutes until the cheese is melted and the toppings are cooked.

I do two kinds of pizza, mushroom and Italian meat.

For the mushroom pizza, thinly slice 3-4 types of fresh mushrooms to make about 6-8 cups. Chop 1/2 onion. Saute onion in 2 Tbs olive oil until soft. Add mushrooms and cook until the liquid is evaporated and the mushrooms are browned. You can add a couple of drops of truffle oil and a bit of wine during the cooking, but do not overdue the truffle oil.

Top the cooked crust with pesto sauce, mozzarella cheese, and mushrooms.

For the meat pizza buy whole salami and pepperoni and slice thinly. Top the cooked crust with tomato pizza sauce, mozzarella, & meat.

Jarrod's homecoming party food

At long last, Jarrod is home from North Dakota. His company is providing him with extra swanky housing in the River Oaks district. So what to do? Invite people over for a Jarrod's home/Olympic kick-off/Jason's birthday party!

Jarrod hates when I bring this up, but two years ago I was invited to Jason's birthday at Papasitos. Now, granted it was a big group of us and granted, I did have a date with me, but Jarrod put me on the pay-no-mind list! Back in those days I had a glamorous job at a newspaper so I regaled the gaggle of engineers with tails of crime and whoa. To no avail. I could not catch Jarrod's eye. Sigh.

It wouldn't be until months later that Jason would set Jarrod and me up on a semi-blind date. The rest is history. So they say.

Anyway, who cares about all of that, right!?! Let's get to the party food. Recipes brought to you by my boss Lonna.

Lonna's Baked Potato Dip

Ingredients

1 tub of sour cream 1 bag of bacon bits 1 bunch of green onion ( just use the ends, not the bulbs) 1 bag of shredded sharp cheddar sprinkle of garlic powder sprinkle of salt sprinkle of pepper

Directions

Mix it all together.

Lonna's Crock Pot Meat Balls

Ingredients

1 bag of frozen meat balls 1 jar of real grape jelly 1 bottle of barbecue sauce

Directions

Cook on low for 8 hours in the slow cooker and stir at the half-way point. Use tooth pics to serve.

Veggie shots

Ingredients

Chopped small strips of assorted vegetables (I used differently colored bell peppers) 1 bottle of Ranch dressing

Directions

Put about 1 tbsp of ranch dressing in the bottom of a small plastic shot glass. Garnish with chopped vegetables. Can be scaled up or down based on the size of your party.

Solicitation and other Girl Scout cookie crimes

As I was leaving my doctor's office today, I saw something surprising. My doctor's office is in a multipurpose business building and there on the first floor is an insurance office. Taped to that door was the form to order Girl Scout cookies.

When I first saw it I laughed. I mean, really? I guess that's one way to do it. You can't sell the cookies if people don't know you've got them. And everyone love Girl Scout cookies, right?

As the day has gone by, though, my thoughts have returned to the form taped to the door. For one, I'm not a very private person, but even I would be uncomfortable having my name, address and phone number taped somewhere out in public.

I just imagine, 'Well, you know, Janie Smith, she's a fat ass. She ordered six boxes of thin mints. Thin mints, more like fat thigh mints, am I right?'

I mean come on. Isn't this supposed to be a private interaction between me and my dealer? If not that, isn't this supposed to be a private interaction between me and a sweet child. That sounds off. But stay with me.

Girl Scout cookies are supposed to be a fundraiser for the scouts by the scouts. I was a Girl Scout, so was my sister. And every year, Dad carted our butts around the neighborhood, door-to-door, ringing door bells, meeting the neighbors and selling those darn cookies. It's cute. It's homey. It's American, for the love of God.

The image would be much less cute if my dad dressed in that darling child's outfit and rang my neighbors' doorbells. That's the thing. It's the scouts, not the parents that are supposed to pushing the Caramel Delights.

I understand that nowadays with cookies being sold at $4 a box and a vegan cookie option that times have changed. In 2014, we have stranger danger. In 1994, we had spanking danger from Mom or Dad if we didn't stop our fussing and get our shoes on to pedal cookies to the neighbors.

I don't care if your kid is selling cookies, nuts, popcorn, wrapping paper, home pregnancy tests, whatever. The point of a fundraiser is not to get the parents to take the form to work and guilt clients or coworkers into buying something.

Curmudgeon complaint department - Really?

Note: I am going to start a series of compaints that will reveal the true nature of my COFdom  (COF = Cranky Old Fart).  Through this forum I will air my rants about rudeness, injustice, and the general unfairness of life.  At 60, I've just had enough.  REALLY(?). 

Mom took her 9/80 day yesterday, while I dutifully came to work.   No grumpiness there.  I got out of the house and generally felt good being busy.  In the afternoon she had a hair appointment and we did the usual thing of me going in for a haircut during the time that the color is setting in her hair.  Once that was done, I had another 45 minutes to wait for the rinse out, cut, & style.  Mom handed me her new iPad and asked me to take it to the kiosk in the mall to have one of those protective covers placed on the screen. 

As I approached the kiosk, the young man (mid 20's something) was slouching  in his chair and messing with a phone in his lap.  I stepped up, obviously there for a reason, and there was that subtle berat of a pause of indifference before he put his phone down and acknowledged my presence -REALLY(?).  When he did acknowledge me he didn't look at me and didn't engage in any back and forth.  No, how are you today.  No, this is what it costs.  No, this is what you get for the service.  Nothing.   I told him what I wanted, he took the iPad, and without further interaction went about putting the film on it -REALLY(?).  

Now  I recognize that I didn't come here for, nor really expect, witty reparte, but some human to human interaction and nicety would have been pleasant.  Just a bit of, 'this is what I am doing, this is what to do with this, etc.,' would have been better than being ignored.  Still we had not crossed into curmudgeonland at this point. 

I noticed that part of the failure to look at me was dure to the fact that his attention was on his phone.  I also noticed that every few seconds he stopped what he was doing on the iPad to do a couple of pokes on the phone.  I could see the screen and realized that it was a pool table game and he was lining up shots and knocking the balls around the table  -REALLY(?).  You are blatantly going to make me stand here while you take time to continue playing a game - REALLY(?)? 

I struggled not to say something.  I told myself the following:  a) the whole process takes maybe 3 minutes, b) if you add the time he takes to play his game, it may have added 15-20 seconds, c) I really have nowhere else to go that should make me impatient,  and d) if you say something, he will simply think you're a D and be even more deliberately casual toward the work he is doing. 

Still, I was the customer, I might have been in a hurry, I was paying $45 for a piece of plastic to be put on the iPad screen. Some civility and attention is not too much to expect.  The fact that he was now taking away MY/my time (the time that I have to spend doing other things that I want to do) and My/his time (the time that I am paying him for his service) felt like pretty much of a yuck fou statement in my face.    

We have come to be a society of open disrespect and disinterest.  We sit in meetings where people expect our full attention and run both business and personal email.  I will admit that I have even followed the ESPN feed for football games, while in a meeting.  We get on airplanes and ignore one another, while texting, talking, and playing on our electronic umbilicals.  Granted, there is a bit of a social contract that, if you are going to take my time, you need to make it worth my time, or I will check out.  Our electronics give us the opportunity to do something useful with that lost time. 

Despite my own admitted sins, this irritated me.  I wanted to say, 'I get it. You are are working a lame job, sitting in a lame mall box, and dealing with a lame COF who thinks you owe him a degree of servitude.  But maybe your attitude is why all of the above apply."  I wanted to say, "Do you think you could put that game aside while you work for me."

But, I didn't say anything.  I smiled amiably attempting to win his good will. I took the iPad back, attempted to hear his mumbled instructions about giving it time to fully seal, etc., and gave him my debit card.  It only took him two more pool shots to run the card.  I turned away, pointedly ignoring the jar with the hand printed label - TIPS.  - REALLY(?). 

May you have a wonderful sucky life.

Crock Pot Moroccan Lamb Stew

Since we are all feeling a little bit of Jack Frost nipping at our noses I thought I would post a fantastic chilly weather dish. I've made this stew a couple of times and every time I am pleased with the ease of this recipe as well as its fabulous flavors.  My recommendation would be to prepare the stew the night before and then just turn on the crock pot in the morning before you leave for work. By the time you get home in the evening not only will your domicile be filled with exotic fragrances but your dinner will also be ready to devour.

Ingredients (I've noted changes that I make to the original recipe)

  • 2 lb. boneless lamb, cut in 1-inch cubes (definitely do use boneless lamb as having the bones in make the stew very rich and slightly less enjoyable)
  • 2 small sweet onions, chopped (I usually just use one big sweet onion)
  • 2 c. carrots, cut in 1-inch cubes ( I use 1 - 2 yams and just peel and cut them into 1 to 2 inch cubes)
  • 1 large Granny Smith apple, cut into 1/2 inch cubes
  • 1/2 c. dried currants (I use small raisins. They are pretty much the same thing.)
  • 1 tsp groun cumin
  • 1 tsp turmeric
  • 1/2 tsp red pepper flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp ground allspice
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 can (14 oz) diced tomatoes, with juices
  • 2 c. chicken broth or stock
  • Fresh mint or cilantro, chopped, for garnish
Add all ingredients to large Crock Pot -except fresh herbs – in order listed. Turn on low and cook for 8 hours (or on high for 4).  Stir once or twice if you feel like it. Serve with rice, couscous, or a hearty bread.

Kristen's amazing party fruit dip

Happy New Year! Okay, so I know it's been a few days, but what the hey. I finally dug out of my purse a hand written recipe my kind friend Kristen Garner gave me at her New Year's Eve party. She gave me the recipe because I was the fat kid sitting by the bowl of dip eating eating all of the fruit. Dip-eat-dip-eat. That was my New Year's Eve. This dip is a-ma-zing.

Kristen’s cream cheese fruit dip

Ingredients

8 oz package of cream cheese

8 oz sour cream or 6 oz plain yogurt (Kristen uses yogurt)

¼ cup packed brown sugar

1 tsp vanilla

2-3 tbsp milk

Instructions

Beat CC till smooth. Gradually beat in yogurt. Beat in brown sugar and vanilla until blended. Stir in enough milk to make dipping consistency. Cover and chill for an hour.

Serve with slices of banana, apple, pear, grapes or other sweet fruit.

Because there's too much junk in my trunk

I am a frugal (read: cheap) person. So cheap that I sometimes skip over items at the Goodwill because I deem them to pricey.

Anyone who knows me well knows that I have been known to spot a furniture item in or near the trashcan, remove it, and place it in my home.

A favorite example is the wooden bookshelf I picked out of a dumpster in college. The previous owners for some unknown reason had thrown eggs at the poor bookshelf and the left it in the summer heat. I felt a deep, strange pain for the piece of furniture. So, I hauled it up to my apartment, Clorox wiped it all down and now, five years later, it sits in my living room.

Furniture has soul. People buy furniture to make life better. If it’s good quality it’s passed down. My sister, Sarah, has a trunk from the early days of mom and dad’s marriage that she uses as a coffee table. I think I hold on to furniture because I see stories within it.

I think it all started when I was just a young girl and Mom would take me thrifting. Back in those days, the Goodwill had an awesome selection of furniture. If feel like you don’t see as much these days. I remember looking at this radically vibrant upholstered couch and thinking, ‘wow, someday when I’m a grown up I want to decorate my house in this cool stuff.’ I thought that would be the dream.

All of this is to say, I occasionally am a hoarder. I work hard to remind myself that things are just things, but I really struggle here. When I moved into my most recent apartment I went down a whole room. Well, more than that if you count the loss of overall square footage and closet space.

I’d like to think that I jigsawed everything into my apartment nicely. I will admit, however, that the day I moved I sat crying in my new home in a red vinyl wheeled chair that I’d pulled out of the dumpster at my old apartment as Jarrod tried to convince me that it “just won’t fit.”

(I tell you what, I can’t wait till the day I get to tell him that his 8 foot stuffed black bear “just won’t fit.”)

(For the record, that chair has since been described as the best part of my apartment. Thank you very much.)

The lesson that is working on my heart right now in the early days of 2014 is that just because something is cheap/free/a great deal/antique/will otherwise fill a landfill, doesn’t mean I need it in my home.

As a former poor college kid that’s still convinced that Santa Clause will come along one day and reclaim my adulthood, I’m finding it difficult to really take to heart that being an adult means sometimes leaving that really expensive Shark vacuum cleaner my neighbor left out for another dumpster diver.

So, I was really proud of myself this morning as I left for work and saw that a neighbor had put a very cute shelf out by the dumpster in the universal free-stuff-here spot. After I did a mental scan of my apartment, I realized I have no more space. And I walked on.

Here’s something that my friend Chelsea understands in a way that I hope to someday: If I don’t fill my home with garbage, I can be very intentional about my purchases and decorate with quality items that I will want to have in my home for years to come.

I’m still getting there. But working on it.

First lazy Saturday of 2014

Ah. I'm back home. Sitting here with mountains of laundry and bills I'm to frightened to open. Home is where the peace is, right?

It is nice to be home, but, you see, I didn't realize-no, I didn't want to realize-that over the last two months as family came and went, I never really cleaned my home. You know about those hiding spots? The one you shove stuff in when company is coming over in five minutes? I started the cleaning process this week and my home has exploded. That's what I get for surface cleaning for two months, right?

It seems like the last two months went by in a blur. I was with the Underwood's for Thanksgiving. Then Jarrod came in town for his graduation at the beginning of December. Then Mom was in Houston for a day. Then she left. Then she and Dad were in town for a day. Then they left for Christmas in Baton Rouge. I went to Christmas in Sugar Land with the Underwoods. Then it was off to Alabama for a week. Then I came home. Todd and Nick came in town for about a day and a half for to celebrate the new year. Then they left. Then Gonzalo came by with his crazy dog. Then Jarrod came by with my crazy dog. Then it was 10 p.m. on the night before I had to go back to work!

I'm glad Todd and Nick came in town. They got to hang out with Todd's friend Angie from high school. Jarrod and I went to a couple friends' home to celebrate the new year and we played rummy. I've never played before, though I think I got the hang of it.

The next day, Jan. 1, Todd, Nick, Angie and I went to Ikea. Yep, that's right. Todd and his lover come in town to visit me and all they want to do is go to the Ikea. Nick helped me assemble a Target shelf for my new mixer. So thank you very much for that. Anyway, we had a fruitful visit to the land of Ikea. Let's see if I can remember what they got: a lamp with a crinkly paper shade, a bathroom rug, some candles, some picture frames...all for less than $100! Bargain.

While at Ikea we came across these adorable cultural stuffed dolls. Todd and Nick posed for a "family portrait."

Happy New Year, family. Many adventures to come in 2014.

Now get to cleaning your houses your nasty hoes. I know your home is as messy as mine.

Fried Green Tomatoes with Memphis Sauce

Nanni made these as an appetizer for the traditional New Year's dinner of ham, black-eyed peas, turnip greens, and corn bread.  Oh man!  It is best to heat them while they are hot, so doing them as an appetizer is a great idea.  This is true southern cuisine at its finest.  The cornmeal gives the outside a crispy crunch.  The sauce is a cross between remoulade and 1000 island dressing.  Memphis dressing

1/2 teaspoon lemon juice

1 cup mayonaise

2 tablespoons chili sauce (found in the ketchup section)

2 pepperoncini (greek) pepers seeded and diced

1/2 teaspoon of the pepper juice from the jar

pinch of pepper

1 tablespoon of capers chopped

Mix these ingredients together and let stand prior to preparing the tomatoes.  Sever the tomatoes with sauce by the side for dipping, or drizzled over the top. 

Tomatoes

Egg wash

2 egss

1/2 cup buttermilk

Whisk together in a pie pan or shallow bowl

Breading

1 cup cornmeal

1/2 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

Mix these ingredients together in a pie pan or shallow bowl

Tomatoes

2-3 green tomatoes sliced 1/4 inch thick

Dip each slice in the egg wash then

Dredge the dampened slices in the breading until covered

Fry each slice in a fry pan with about 1/4 inch of oil, or deep fry in a sauce pan with 1 1/2 inch of oil heated to 370 degrees (a bit of batter dropped in will bubble and stay together at this temperature).

Nanni's Biscuits Recipe

Note:  After several years of making these, I just discovered that Nanni had been holding out on me.  She had never told be about the sugar.   Every southern cook mus master biscuit making as an essential skill.  Nanni swears that the secret is White Lily flour.   Living is Alaska, I don't have access to White Lily.  I have managed to get close, but not the nice light crispiness that Carolyn achieves.  I think the oven has something to do with it as well.  Ingredients

1/3 cup shortening

2 cups self-rising flour

1 cup buttermilk

1 teaspoon sugar

Preheat oven to 400

Cut flour and sugar into the shortening.  Start with a fork, then use your hand rubbing the mixture between thumb and fingers until it has the consistency of cornmeal. Stir in the buttermilk just until the dough is moistened throughout. 

Turn onto a floured pastry cloth and knead lightly just until the dough is no longer sticky.  Using a rolling pin, roll the dough out to about 1 inch thickness.  Place on a lightly greased pan and bake until golden brown.

Snowshoeing

Crunch, crunch, slush. Crunch, crunch, slush. Climbing through trees, that look as if they have been recently dipped in marshmallow cream, all you can hear is the sound of your snowshoes leaving their imprint in sparkling snow. Pressing on, your breath leads the way as it wafts through chilly mountain air up towards heaven. Everything around you takes on a crisp blueish hue as dappled sun light gets lost on its way to the forest floor. Even the birds take pause before making the slightest utterance for fear of disturbing the crystalline shell of winter. Once in a while though a clump breaks free from its arboreal captor and falls towards earth to rejoin its earth bound siblings. Here in snow entrenched mountains the world falls away. Peace creeps in and my soul smiles.

Wish you all were here.

Deviled eggs

Ingredients 6 eggs hard boiled (see procedure below)

1/4 cup mayonaise

1 teaspoon yellow mustard

1 tablespoon sweet pickle relish (I actually use about 2)

1/8 teaspoon salt

dash of pepper

paprika

Directions

Place the eggs in a pan with about 1/2 inch of water over the top of the eggs.  Turn heat to medium-high.  Bring the water to a boil (with the eggs in it).  Remove the pan from the heat, cover with a lid, and let sit for 15 minutes.  Pour off the hot water and run under cold water until the pan and eggs are cool.  Peel the shell off the eggs.

With a sharp knife cut each egg in half lengthwise.  Remove the yolk halves to a bowl and place the white halves on a platter.  Using a fork, mash the yolks until they are a uniform mixture.  Stir in the remaining ingredients, except the paprika.  Stir until the mixture is smooth.  Taste the mixture and adjust salt, pepper, and relish to taste.  Using a spatula, place the yolk mixture into a ziplock sandwich bag.  Snip one corner.  Pipe the mixture through the open corner filling each egg white half on the platter.

Sprinkle paprika on the top.  Chill for about an hour.  Serve.

Scallops and fettucine with lemon caper sauce

Note: We made this while we were in Baton Rouge with Todd and Nick for Christmas.  We were able to get some very nice bay scallops about the size of the end of my thumb at the high end market close to their apartment.  I think we had a bottle of Nora.  I have done versions of this over the years, slowly perfecting the techniques and working within the variability of trial and error and approximate measures.  Maybe it was more about the company and season, but we got it JUST RIGHT this evening.  I will make this recipe for two. It can be adjusted up or down. I would not increase the flour mixture proportionately but, maybe, by half with each doubling of the number of servings.

Be sure to prepare the sauce before you start the scallops. Be warming the pasta water while you are preparing the sauce. It will take about 10 minutes to come to a boil and that is about the right amount of time to get the sauce ready. Get the oil and butter ready for the scallops, then start to cook them at about the same time you put the pasta in the water.

Scallops

1/2 pound bay scallops 1/2 cup flour 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon cayenne or ground chipotle powder 2 tablespoons olive oil 1/4 cup butter

Combine flour, salt, peper, and cayenne in a 1 gallon zip lock bag. Heat olive oil and butter to medium high heat in a 12 inch skillet. Be careful not to burn the butter. If it starts to turn brown, reduce the heat. It will likely brown as the scallops cook, but you don't want to burn it early. Time the cooking of the scallops to be right after you put the pasta in the boiling water.

Just before cooking, toss the scallops in the sealed zip lock bag with the flour until they are lightly coated. Transfer the scallops to the heated oil/butter, scattering them evenly across the pan. Allow to cook 3-4 minutes. Toss or gently stir the scallops such that most are turned. Cook another 2 minutes. Stir again and cook 2 more minutes until the scallops are uniformly browned. Transfer to a paper towel and keep warm until serving. Retain the mixture of browned butter and flour in the frying pan.

Fettucine sauce

1/4 cup olive oil 2 tablespoons butter 1/2 teaspoon crushed red pepper 1/4 teaspoon ground black pepper 1 tablespoon capers juice of one lemon (2 tablespoons) 1/4-1/2 cup chopped fresh parsley 1 hand full fettucine 1 tablespoon salt

Heat oil and red and black pepper over a medium heat 3-5 minutes. Remove from heat and add lemon juice stirring quickly to cool the oil and avoid splattering. Return the mixture to heat and reduce to low-medium heat. Juice should begin to bubble slightly but not spatter. (If you want and have it, you can add a couple of tablespoons of white wine here two.  I keep some of those small bottles of mediocre wine around for this purpose.)  Add capers and stir. Add butter and stir when it is melted. The goal is to blend the liquid and oil such that they are not separated. Reduce the heat to low and add 1/2 of the parsley. Keep warm.

Final preparation

When the pasta is cooked remove 1/2 cup of the water and set aside. Drain the pasta then add it to the reserved butter/flour mixture with the pasta water in the fry pan. Stir until the pasta is coated. Give the sauce a quick stir, then drizzle over the pasta mixture. You may not need all of the sauce. The pasta should be lightly coated. Add the remaining parsley and toss all one last time.

Serving

Place pasta on plate and top with a portion of the scallops.

Enjoy

Nanni's Vegetable Soup

Ingredients 3 pounds stew meat 3 quarts water 2.5 tablespoons salt 1/2 teaspoon pepper Celery leaves 1 large onion chopped 2 bay leaves chopped 1/4 teaspoon oregano 1/4 teaspoon thyme 1.5 cups diced potato 1 cup diced carrot 1/2 pound green beans 4 cups shredded cabbage 1 large onion chopped 2 cans of dicedtomato 1 teaspoon sugar 1 can whole kernel corn 1 package frozen green peas 1 package frozen lima beans

Directions

Place the beef in a soup kettle with 2.5 quarts water. A 1 tbsp of salt, pepper, celery leaves and one chopped onion. Combine bay leaves, oregano, and thyme; tie in a cheese cloth bag and drop into kettle with meat. Cover and simmer for at least three hours. Remove celery leaves. Then add potatoes, carrots, green beans, cabbage and one chopped onion and 1 tbsp salt. Simmer for an hour. Add two cups of water, tomatoes, corn, sugar, peas and lima beans and 1/2 tbsp salt. Cook for an hour longer. Remove cheesecloth sack of spices.

Best part of a hairdresser brother? Free haircuts.

We're right in the middle of the Christmas season, so I figured it was time for a family update. After leaving San Antonio on Friday, Mom and Dad traveled to Baton Rouge to see Todd and Nick. On Christmas eve they went to a posh wine bar called WINO (Wine Institute of New Orleans).

I'm just going to say that Todd looks like he's not so happy in this picture.

Christmas morning dad got up early and made his famous cinnamon rolls. Nick's mom came over and enjoyed Christmas morning with the family.

For Christmas, Dad surprised Mom with a new iPad. We're not sure what we'll call this new addition to the family yet. iPad3? iPad junior? No worries. Mom's old iPad is going to Dad. Hopefully he won't break this one. Beware elder iPad.

Some day later, Mom and Dad went to Regis where Todd cut their hair. True Macrander fact. Todd cuts all of our hair. Every single one of us. I can't remember the last time I paid to get my hair cut or highlighted. That is wonderful. It also helps that Todd is giving of his time and very good at what he does.

Here's a picture of Alaska Mom getting her "Northern Lights" touched up.

Anyway, this evening, Mom and Dad are headed to Birmingham to see Mom's parents. I'm (Emily) already here. I got here last night and had the grandparents to myself for a whole evening.

Before coming to Alabama, I spent the holiday with Underwood clan. Let's see. Christmas eve for me was spent in the afternoon with Jarrod's dad's parents, Mr. and Mrs. Tappmeyer. Then we went to church. Then we chilled and napped. Then church again for the midnight service at Jarrod and I's church Canvas in Montrose. That was special because we usually meet in an elementary school and for this occasion we were in First Christian. I love celebrating the birth of Jesus with my wonderful church family.

Christmas morning we headed over to the Jarrod's mother's parents home for a brunch and then it was back to the Underwood home. I was surprised with a beautiful red KitchenAid mixer from mother and father Underwood and an ice cream maker from Dylan and Kaitlyn. I guess they know I like to cook, right?

The night came to an end with a visit from the Wiesendangers, Mollie and Layne.

Okay, I'm a person that stresses to the max over Christmas. I'm still waiting for the holy grail no-cry Christmas (maybe Christmas 2014??). But all said and done, I am blessed. I have wonderful family spread all over the country and my brother has a loving partner. I have Jarrod and his family is very gracious to me. And I have a little dog.

Christmas with Nick & Todd

We just spent 3+ great days here in Baton Rouge with Todd & Nick. It was a really special Christmas. We had great food, lots of good wine, did some shopping and sight seeing, farkled (Thanks to Sarah for introducing our family to farling) and, generally relaxed.

There are many special times for a parent. The birth (of course), first step, first goal, off to school, becoming an adult and accomplishments and honors along the way. What must rank right up there is being with your child as they cross into that special relationship that makes them whole, happy, and secure. Being with Todd & Nick feels that way. Our family is bigger and stronger.

May you always continue to grow in love and support one another as you mature as people and expand their horizons individually and together.

Thanks for a wonderful three days.

Nanni's / Michael's rolls

One of those recipes that should not get lost is this great family standard.  Just remember, in Alabama these are officially Nanni's rolls.  In TX, AK, etc. they are Michael's rolls.  I will give the real recipe.  For most family occasions, I usually do a double recipe. This is easiest done with a stand mixer, but many rolls have been made with a bowl, a spoon, and elbow grease

Ingredients

1 package yeast

1/4 cup warm water

1/4 cup sugar

1/4 cup oil

1 cup buttermilk

3 1/2 cups self-rising flour  (this is approximate.  use enough flour to bring the dough together)

Butter or margarine

Directions

Dissolve the yeast in the warm water and let stand for a couple of minutes.   Add sugar and oil.  Let stand another couple of minutes, so that the yeast can start working on the sugar.  Add the buttermilk and sitr until well blended.  Add flour 1/2 cup at a time until the dough comes together and forms a ball away from the bowl.  Turn the dough onto a floured pastry cloth and knead until it is not sticky.

Roll out to a thickness of 3/4 - 1 inch.  Cut into rolls about 2 inches across.   Using a knife, cut each roll through partially, place a small pat of butter in the middle and fold over.  Place each roll on a greased baking sheet.  Cover and allow to rise in a warm place for approximately 1 hour.

Bake at 400 until browned on the top.