>Chili is hard on the eyes – literally

>It was a cool and cloudy morning, not a dark and stormy night, when I decided that it was the perfect day for crockpot chili for supper. I poured in the tomatoes, the beans, the browned ground beef, a little leftover taco meat, and a huge monster green onion from the backyard before covering the whole mix with tomato sauce and setting it to simmer on low.
A few hours later I realized I should have added red bell pepper and chili pepper. We had a little of each left in the produce drawer. It was still early in the cooking process, so I diced the red pepper and about a third of the chili pepper to add to the crock. Mm; this was promising to be a delicious chili on a cool and damp summer day. I washed my hands, wiped down the cutting board, put the remaining pepper in the refrigerator, and settled down to watch Brewers baseball with Amigo.
Settling was the operative word. We’d been to a game in Milwaukee the night before, arrived home late and went to bed later. I was ready to stretch out on the couch and maybe even doze off a bit. As I settled in with my pillow, I rubbed an itch under my right eye.
That’s when all hell broke loose.
My eye began to burn terribly; sting doesn’t cover the intense spreading of pain that spread until I could not physically open the eye. I got up and staggered into the bathroom to rinse it and deal with what was probably a bit of remaining chili pepper residue. Step 1: wash hands again. Step 2: Remove contact lens. Step 3: Moan “Ow, ow, ow!” as the contact lens finds a new home in the wastebasket and the burning starts fresh.
It’s okay; I have daily wear disposable lenses, and I throw them away after two weeks or when there’s trouble like this. But ow, oh my goodness, it hurt to take the lens out!! Lightly brushing the eyeball with my thumb to pull out the contact was enough to restart the entire pain process and lead me to decide that maybe scouring the thumb was the solution. I scrubbed it, rinsed the eye with running water (it really works, people, listen to the first aiders) and started to breathe freely again.
Then I decided to remove the left contact and put my bifocal glasses on for the remainder of the day.
AAAAAUGH!!! Amigo heard me explode again, and this time asked, “Mom, are you okay?” Well, kiddo, I’m not, but hopefully I’ll survive this eye’s attack as well. How could there still be chili pepper on my fingers when I’ve washed and washed and washed?!! Never mind, it’s obviously there.
Eventually I carried a bottle of saline eye drops back to the couch with me. Pulse still racing, eyes now dry but less painful, I stretched out again to the restful position I’d taken before the whole episode began. I cautiously blinked my eyes open, saw the game was still tied 0-0, put a few drops in each eye, and relaxed. A little. It took a while to fully settle down.

I told the family that no matter how the chili turned out, they had no choice. They must absolutely, positively must love it. For all I suffered, all I went through to make it, no one dared say a discouraging word.
It was a rather good chili, if I do say so myself. But one note to self: wash and scour and double wash hands after handling chili peppers. Maybe, just maybe, I’ll wear gloves next time.

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>Strawberry Rhubarb Bars: a perfect June snack or dessert

>It’s June. The rhubarb is growing like wild and strawberries are on sale at the farmers’ market. Fresh, local strawberries. Fresh, local (backyard!) rhubarb. What could be better? A recipe for using both.

Strawberry Rhubarb bars
(from Mother Nature Network)

Filling
1 ½ cups fresh or frozen unsweetened rhubarb, cut into 1 inch pieces
1 ½ cups sliced fresh strawberries
1 tbsp lemon juice
½ cup sugar
2 tbsp cornstarch

Crust
1 ½ cups all-purpose flour
1 ½ cups quick-cooking oats
1 cup firmly packed brown sugar
¾ cup butter, softened
½ tsp baking soda
¼ tsp salt

Directions
Combine strawberries, rhubarb and lemon juice in a saucepan and cook on medium heat for 8-10 minutes, stirring occasionally
Add sugar and cornstarch to fruit mixture, bring to boil, and allow to boil a minute or two until sauce thickens
While the strawberry mixture is cooking, combine the crust ingredients and mix with electric mixer until the mixture resembles course crumbs – it will be very dry
Reserve 1 ½ cups of crust mixture and pat down the rest of the crust mixture into a 9×13 pan that has been sprayed with non-stick or greased.
Spread fruit mixture over bottom crust
Sprinkle the rest of crust mixture evenly over the top
Bake in a 350° oven for 30 – 35 minutes until golden brown
Cool completely before eating – if you can wait that long!

I’m already thinking ahead to autumn. I wonder if I could use this recipe to make cranberry-strawberry bars with fresh cranberries and frozen strawberries? My guess is yes.

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>Summer cold: the menu

>Breakfast:
Orange dreamsicle. Cold, soft, smooth, and sweet. Capable of soothing a raw throat, sore from mouth breathing all night.
Coffee

Lunch:
reheated cheddarwurst on a bun
Diet Coke over ice

Snack:
reheated coffee (I fell asleep after one cup this morning)
Planters peanut butter cookie crisps dipped in reheated coffee

Supper:
Chicken dumpling soup in crockpot.

Ah, the crockpot. How would I feed the family without it? No, don’t answer that. I’m not sure I want to know. The slow cooker let me simmer a beef stew while I was gone all day to a public school rally in Madison. Daughter stirred it, added gravy, and served it.

I used my one and only burst of energy to pile ingredients into the crockpot: two chicken breasts I’d thawed on the grill’s dying coals (planned-overs), carrots, celery, onion, peas, beans, and a few herbs and spices. Then I let the soup simmer all day while I napped, tissue box at my side. When I woke from my afternoon nap (yes, I did nap twice; leave me alone, I needed it), I pulled a can of Grands biscuits from the refrigerator, diced two of them into very small pieces for the dumplings, and saved the rest to bake with supper. Bisquick makes the best dumplings, but today I was short on energy. Easy dumplings were on the menu.

Summer colds. I could be upset about missing being outside and having fun, but I’m not. Instead, I’m glad I can stretch out on the couch and nap without worrying about preparing lesson plans for a sub. Rain made it too wet to work in the garden, so I’ll have to wait until the soil dries and my energy level picks up. Meanwhile, I put orange dreamsicles on the shopping list just in case anyone else gets sick. You know the Girl Scout motto: Be Prepared!

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>Recession gardening, Victory Gardens, and Family Tales

>Last season, the news was full of a new term: Recession Gardens. Folks across the U.S.A. were figuring out what we backyard gardeners already knew: fresh home grown veggies are inexpensive and delicious, with less risk of contamination in the harvest or shipping process. Whether I call it recession garden or kitchen garden, this plot of soil will produce the produce my family loves.

Mother-In-Law recently shared a story about her childhood in Milwaukee. MIL spent her formative years on Milwaukee’s north side, around 41st Street between Silver Spring and Capitol Drive. They lived in a small house, and her father bought the two lots on either side when the owners were in arrears on their taxes. “He got them cheap!” she told Husband. Using the extra lots, the family started what she refers to as their Victory Farm in the city of Milwaukee.

They grew vegetables, they raised chickens (she remembers having about 500!), and near the back of their extended lots they grew the grain to feed the fowl. She, as the only daughter, canned their produce as it ripened. When they had more than the family needed, she would work out trades with the neighbors and/or the small grocers in the neighborhood. She remembers trading berries she’d canned for a crate of peaches. As she canned the peaches, she threw a few peach pits in the backyard, and (you guessed it!) ended up with two peach trees. As these hardy cold-weather trees began to bear fruit, the family had one more crop of their own.

I’ve read that at one time Victory Gardens produced 40% of the nation’s food supply. That figure seemed rather high at first glance, but if a lot of city families did what my MIL’s family did, 40% could be a realistic estimate. MIL told Husband that the family started their Victory Farmette before WWII, toward the end of the Great Depression. It must have been fairly well established by the time the Victory Garden became the trendy thing to do.

My backyard plot – call it Kitchen Garden, Recession Garden, or just my patch of dirt – won’t come near Victory Garden quantities. I can only hope it’ll grow stories that I can tell my kids when they have kids of their own. Maybe they’ll talk about how their mother liked to play in the dirt all summer long and added home grown spinach to everything they ate!

Enjoy the home-grown and local food, everyone, and keep telling the family tales. That’s the kind of growth and stimulus our country will always need.

This is a compilation of two earlier posts, reworked and revised for Scribbit’s June Write-Away Contest. Her theme is “Food.” Win or lose, growing some of our own food is important to me, so this post is a good fit. Deadline for entries is Sunday, June 21 at midnight Alaska time.

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>Guacamole

>This is Husband’s recipe. He makes it, I eat it. Well, okay, he eats it, too. La Petite has added this to her repertoire now, too. It’s become a standard when we need to bring a dish to pass.

Guacamole Dip

2 Ripe avocados, peeled, cored, cut up
1 large tomato (fresh, firm, diced – peeled if you prefer)
1/4 chopped red onion
1/3 to 1/2 cup mayonnaise or Miracle Whip
1 teaspoon salt
1-2 drops tabasco sauce
1/2 teaspoon lemon juice
(optional: 1 diced green onion)

Combine and mash all ingredients. Cover and let chill for a few hours or overnight. Serve cold with chips!

Tips:
For the tomato: Before dicing, slice the top off; then use a grapefruit spoon to scoop out the inner pulp.
Chips: Use any kind, but make sure they’re firm. Chips that crack in the thick, delicious guacamole dip are no fun at all.
On the side: margaritas, of course!

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>Food! Let’s write about food!

>Food. That’s the topic for Scribbit’s monthly writing contest. I haven’t entered in a while; too busy to write, too busy to do more than read a few of the always-wonderful entries. I might enter this time, but meanwhile, I’ll have some fun rereading old posts about food.

Recipes? Nope. I post recipes for their usefulness, not for their prose.

Food is a broad category. Holiday food, maybe.
Thanksgiving thoughts in hindsight: what went well, what didn’t
Thanksgiving again, looking for assistance in whatever form possible

Kitchen gadgets? I listed my favorites here.

Husband and I share the kitchen; we each have our own specialties.

Right now, June being June, time for a break from teaching, I’m focused on the garden and growing food.

Mother-in-law’s memories of her family’s Victory Garden
Farm markets and the new word of the year: locavore
Have a garden? Grow zucchini? Grow too much zucchini?

Finding a post for this topic is going to be fun. I might use an old one, I might write a new one. But no matter what, I’ll enjoy reading the other entries. They’re always fascinating.

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>Salsa: fresh from the garden

>Disclaimer: I haven’t made this yet. I found it in our wellness newsletter and decided to copy it for my collection. I didn’t plan cilantro, but I can buy some at the farm market. I did plant green bell peppers, jalapeno chili peppers, and (of course) tomatoes. We always have onion in the produce drawer.

The best part is the last line: “Modify to your liking!” As always, I welcome your suggestions. Avocado, perhaps? Black beans? Bring it on, bloggy friends!

Fresh Salsa
Ingredients:
2 Ripe Tomatoes (diced)
2 Green Bell Peppers (diced)
1 White Onion (diced)
Fresh Cilantro
1 Tablespoon Lemon Juice
1 Jalapeno Chili Pepper (diced)

Combine all ingredients and chill in the refrigerator. Modify the ingredients to your liking!

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>Rice is nice. Can you make it nicer?

>I like rice dishes, and the family does, too. We keep a few rice mixes (Rice-a-Roni and Zatarain’s) in the pantry, but I’d really like to cook more from scratch. Lately I’ve been experimenting with Spanish Rice as a side dish to go with refried beans as a side for tacos & burritos & fajitas. All are simple suppers, and rice is a simple side dish. Right? Well, maybe.

I tried cooking the rice in water flavored with taco seasoning. The results were okay, but not stellar.
Cooking the rice in beef or chicken broth worked a little better. A teaspoon of chili powder and/or red pepper flakes helped, too. Diced onion and green & red peppers made a nice addition to the flavor as well.

But I still feel like this version of what I call Arroz Mexicano (and serve most often in combination with Frijoles, refried beans) needs something more.

Ideas, anyone? What are your favorite ways to spice up rice?

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>The Quest for a replacement Breadmaker

>I set a goal to use my bread machine more often. The jar of yeast in the fridge had died before i finished using it up, and I took it as a sign that I wasn’t baking bread often enough. It’s not like it’s difficult with a breadmaker; pour the ingredients in, push the buttons, and let it go!

I did well for a while. Then I noticed the bread loaves were looking kind of, well, oddly shaped. One end of the loaf would look fine, but the other end would be stunted. Smaller. Bumpy-looking. Next on the goal list? A new breadmaker.

This is easier said than done. I saw a good model on the Amazon Friday sale… a few days before I declared this goal, unfortunately. By the time I’d decided I really did need a replacement, the sale price was gone. Sigh. It’s true that she who hesitates, waits – until another sale, that is.

Next, I decided to search the local stores. Kohls had nothing in stock. Shopko had one, an express-style machine, not the kind of item I really want. I went to Fleet Farm for gardening tools (oh, my goodness, don’t set me free in Fleet Farm’s garden center with a credit card in hand!), and wandered down their appliance aisle. No luck. They had several varieties of dehydrators, but I’m not totally convinced that I have the right attitude for dried food. There were so many crockpots and Nesco roasters that I almost wished I needed one. At that point, I realized I really must get out of the housewares department and shop for my soaker hose and watering wand.

In case you’re worried, I did not increase my carbon footprint or waste gas in the shopping process. I combined the search with other errands; I was going to these stores anyway. The trips were not wasted. Not entirely, at least.

I’m really thinking that the bread machine as I know and love it must be a seasonal item. They’re probably plentiful in October when people are shopping for Christmas (or in August when merchants think people are starting to shop for Christmas). May just isn’t the time to look for a new bread maker. If only I were looking for a grill…

Ideas, anyone? I’m close to ordering from Amazon. Maybe Kohls.com will have one that isn’t on their store shelves. I’ll only go through with it, though, if I have a free shipping code. These gadgets are heavy!

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>Daisy’s Basic Bread for the Breadmachine

>I can’t call it white bread: it’s half white, half wheat.
I can’t call it wheat bread: see above.
I do call it basic bread. It’s adapted (when do I ever follow the script precisely?!) from the original white bread recipe in the book that came with my breadmaker. Saturday I planned to bake it, slice it, then save it for French Toast Sunday morning.

Daisy’s Basic Bread for the Breadmachine

1 cup water (warmed for 30 seconds in microwave for best results)
1 1/2 Tablespoon oil
just less than 1/4 cup sugar
1 1/2 teaspoon salt
1 1/2 Tablespoon dry milk
1 1/2 cups bread flour
1 1/2 cups wheat flour
2 teaspoons active dry yeast

Add ingredients to breadmaker. Bake on regular course (not wheat), 1 1/2 lb. loaf size, with a light crust.

As with any homemade bread, keep this in the refrigerator. It’s a little stiffer than store-bought (of course!), so it’s good for many things beyond the PBJ. I like it for grilled cheese or French Toast because it holds up well to the olive oil or egg solution.

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