Posted by: Kim Bultman | June 17, 2013

Riding Off Into The Sunset

Surprise visitors 1

It isn’t every day that a renegade trio shows up in your front yard, but I’ve come to expect that from Oklahoma.  After grazing undisturbed for a moment or two, this wayward threesome trotted up the hill, satisfied with their adventure.

When I wrote home about it, my Dad was tickled by the tale of their unfettered freedom — he loved anything that hinted of “Westerns” — and on June 8th he followed suit, peacefully riding off into the sunset.

I mean no disrespect by announcing his departure this way; in fact, when it’s my turn to saddle up, I hope to hit the trail with half as much grace and good humor as he did.  Plus, “cowpoke dialogue” frequently meandered into our conversations.

On the heels of my last trip — not knowing whether I’d see him again — I said goodbye ala The Duke:  ”Well, I guess this is the part where I ride off alone.”

Dad responded with a nod and an “Adiós.”

His fascination with the Old West rubbed off on me.  He shared my delight in moving to Oklahoma, even if it meant not coming to visit very often (we both accepted the ramifications of being apart), but the prospect of wandering at will or being “willing to wander” held mutual appeal.  In my lifetime, I accomplished it in the cab of a semi; in his, via the pages of his favorite books.

While it’s difficult to sum up eighty-four years of life in a few sentences, here’s an excerpt from the eulogy I gave in his honor:

“Dad loved the land and the stories associated with it.  He once told me that he’d read “Centennial” so many times he lost count!  Not only did he love the geological descriptions, he admired the settlers and cowboys who expanded this country — a country which he proudly served.

Taking Dad’s respect for the land into account, God blessed him with a small piece of earth he called “home” (which he loved dearly) and a wife and family he loved even more.  It was there that his own story was written.

Dad’s story includes a trail of sawdust… being a good neighbor… working up a sweat and cooling down in the shade… the satisfaction of unloading the last bale of hay in the barn… cows mooing contentedly… hitting a nail square on the head… sunrises and sunsets… finding the first pussy willows in the ditch… the tug of a fish at the end of his line… his infamous “grin”… Sunday drives on the back roads he knew so well… going to the A & W… mowing lawn… family picnics…. watching his kids, grandkids, and great-granddaughter frolic on the front lawn… a refreshing sip of cold water gushing from a garden hose… snow flurries on the way to midnight Mass… reading the newspaper with a good cup of coffee… the merits of homemade pie, sit-down suppers, and Westerns on TV… serving God, country, and family… and surprising Mom with a vase of red roses on the kitchen counter…

Dad recently compared his time on earth to his favorite book, “Lonesome Dove.”  In a conversation between two age-old friends — one of them near death — the character comments that it’s been “quite a party.”  Dad grinned at me and said, “I’m glad you came to my party.”  That’s how he felt about all of you.

Today we give Dad back to the land he loved, but his story continues… written on our hearts.”

Surprise visitors

Adiós, Dad — and Happy Trails.

Enjoying memories of you,

~ Kim

Posted by: Kim Bultman | June 5, 2013

“A” is for Artichokes

Artichoke with Japanese Mayo

My friend, Carlene, gave me the cutest lil’ serving dish awhile back and after thanking her profusely, I tucked it in my pantry to await artichoke season.  Clarification:  I tucked it next to a 6 inch stack of recipes waiting to see the light of day.

Every time I vow not to save/print/bookmark another recipe (until I cook the other 9,482* recipes in my file), there’s one more begging to be tried.  A flavor that appeals.  An idea that intrigues.

Quite honestly, I could cook something new every day for the next 14 years without ever reading another food blog.  (But we all know that’ll never happen.)

*This figure may be grossly underestimated

A is for Artichoke

Actually, artichokes have been on my agenda for awhile.  I like how they look.  I like the process of eating them.  I like the fact that they’re really giant thistles.  (But don’t let that avert your attention.)  Once you’ve tasted those tender leaves, you’ll be glad you moved them to the head of the line, too.

Previously, I’d eaten them dipped in melted butter laden with garlic (heavenly), but I was in the mood for something subtle.  (Okay, something new.)  Leave it to foodie friends to provide the inspiration!   Below are links to everything you’ve always wanted to know about artichokes, as well as Japanese mayonnaise.

Artichoke B & W

Many thanks to…

Toni Dash | Boulder LocavoreYour tutorial on “The Art of the Artichoke” was fantastic!

Nami | Just One Cookbook – I’m so happy you introduced me to the wonder of Japanese mayonnaise. :)

Quick aside.  I grossly overestimated how much one person can consume (The Man of Few Words wasn’t as ardent about artichokes as I was…), so here’s a terrific recipe for Fresh Artichoke Spinach Dip, along with an alternate version using canned artichoke hearts.  (Thanks Nicole | Foodie McBooty!)

Artichokes with Japanese Mayonnaise

One of these days (in the next 14 years or so), I’ll get back into the creative swing of things and post some of “my” recipes, but in the meantime, it sure is a pleasure trying yours!

Enjoying artichoke adventures,

~ Kimby

Posted by: Kim Bultman | June 2, 2013

A Toast To Trucking

Martini 1

In case it seems odd to propose a toast to trucking, I did it on purpose.  Drinking and driving don’t mix!

(Please bear with my mini-soap box…)

Back when I maneuvered an 80,000 pound vehicle down the freeway, highway, byway, or city street, I was mindful of the responsibility of having a CDL (Commercial Drivers License) — the same goes when I’m driving my Jeep nowadays.  On four wheels or eighteen, I value human life — mine included!  Please celebrate responsibly.  Ok, nuff said… I enjoy a good cocktail or a great wine now that I’m off the road.  To everything there is a season…

Speaking of which, it’s almost summer here and cocktails, beer, wine, and/or alcohol-laden concoctions are often a part of it.  For those of you who don’t imbibe, you have my utmost respect and permission to skip this post — but you’ll be missing out on a trucking story or two later. :)

For those of you who do tip a glass now and then, Martinis are on my mind.

Martini 2

I searched high and low for the perfect Martini recipe (mostly on Google) and was confounded by what I found… (mostly controversy!)  Gin or vodka?  (I prefer the latter.)  To stir or not to stir?  (I like the James Bond version… “Shaken, not stirred.”)  Olives or lemon peel?  (I enjoy the former.)  How much Vermouth?  (A splash does me fine.)  Have I lost you yet?!  Call me the Queen of Parenthetical Thought, lol.

Anyway, to add to the ambience of this classic cocktail, I recently went in search of a Martini-making set and “spied” one (pardon the James Bond pun) at Libbys in Eufaula.  (That’s where I got my very cool red double boiler, too.)  I love the stores in this town!  By the way, Libbys features Picasso-like clothing combined with vintage cooking items and antiques — one of the many delights of shopping local, when I have occasion to shop.

Okay, I might as well throw in those trucking stories now, since one of them relates to being thirsty. :)

Martini

Martini 3

(Excerpted from an August 2006 letter)

Livingston, Tennessee was the place I heard my first genuine, bonafide HOOO-EEEEE from a Southern fellow by the name of Robert.  He came to unload our trailer and took one look at the huge generator we’d delivered, scratched his head, and let out a Jed Clampett sounding expression that tickled me pink!  It was 100+ degrees outside and humid and by the time he was done unloading, he’d worked up a powerful thirst.

Robert went inside the office building, scrounged up the largest “water glass” he could find, and came out drinking ice cold H2O from a flower vase.  Driving around is a pleasant part of our job, but it’s the PEOPLE who really touch our hearts.  HOOO-EEEEE!!!

Then there’s another fellow I’d be remiss if I didn’t mention him.  (Excerpted from a January 2006 letter)

This past week our trucking trip was an adventure from the start!  We left early Thursday morning to pick up a load headed to Salt Lake City and the first person we encountered was “The Kissing Bandit.”  We hadn’t been in the terminal more than two minutes when this grizzly-looking fellow climbed up to Russ’s window and asked, “Can I have permission to kiss your wife?”

Russ’s answer was: “You’d better ask her.”

The gentleman ambled over to my window, held out his hand, and revealed two Hershey’s kisses!   As it turned out, The Kissing Bandit carries a pocketful of chocolate kisses and enjoys handing them out to the ladies.  That’s one of the reasons I love trucking — you never know when you’re going to meet a “character” and God provides such a variety of people to visit with along the way.

Martini Set

Well, I’ve worked up a powerful thirst and it’s time for a cocktail.

And — like trucking stories — one (or two) will do.

Have a great week!

Enjoying vintage storytelling (and Martini sets),

~ Kimby

Posted by: Kim Bultman | June 1, 2013

Oklahoma Rocks II

Oklahoma Rocks

~   ~   ~

‘Midst the rubble of altered lives, a question emerges.

How many permutations can the soul withstand?

Reopened wounds scar deeply.

Ours.

The land.

~  ~  ~

Dedicated to those affected by the Oklahoma tornadoes of 2013…

Posted by: Kim Bultman | May 27, 2013

Beauty Among The Thorns

Beauty Among The Thorns

After the series of tornadoes that devastated the Oklahoma City area, it seemed appropriate to “celebrate” the long weekend with friends nearby.  (I miss my family 750 miles away…)  Hearts gathered and hearths welcomed.

Mindful was the unspoken word… mindful of those grieving the loss of loved ones… mindful of a kitchen to cook in and food to cook with… mindful that Nature can turn on a dime and make you feel thankful to be alive and grateful for every little thing.

I won’t regale you with my thoughts on the matter; instead I’ll post a few photos from this weekend that brought me joy and pray that my view of the world doesn’t seem trite.

Oriole at the Feeder I

Oriole at the Feeder

Oriole Nest in our front yard

Oriole Nest in our front yard

One of the highlights was the return of our lake neighbors.  (The non-bird variety!)  We renewed our friendship over an invitation for homemade beans & ham & corn bread at their home one evening, followed by brunch here the next day.  Hearty food seemed to be in order.  Souls as well as bodies needed nourishing.

My brunch menu consisted of a “breakfast bake” with ham, cheese, potatoes, and eggs (along with a second, smaller “bake” ala Kimby… crumbled bacon, green onions, and thickly sliced baby portabello mushrooms sauteed to golden goodness, nestled in a Dijon and nutmeg spiced custard), waffles with homemade butter-pecan syrup, plenty of strong coffee, and homemade biscuits courtesy of the aforementioned neighbor.

Afterwards, returning dishes and carrying leftovers was a mutual pleasure, especially when they pointed out the Mockingbird nest in a hedge at the edge of their drive.

I would have missed it if they hadn’t shown me!

Which brings me to surmise…

Mockingbird Nest & Eggs I

Home is where the heart is, even when your nest is temporary.

Hospitality takes on more importance in the wake of tragedy.

Hope (and beauty) can be found among the thorns.

Prickly Pear ready to bloom

Share something spectacular with someone you love today.  It can mean the difference between heartbreak… and joy.

Enjoying the blessing of perspective,

~ Kimby

Posted by: Kim Bultman | May 20, 2013

Tapenade Dancing (Three Olive Tapenade)

Tapenade Dancing I

I’ve always admired dancers.  Not just for their grace, but for their lithe, lean bodies — stretching, leaping, and sculpting themselves into willowy figures.

Mine, however, seems more amenable to sitting. 

Hips that endure endless hours at a desk.  (Writing and various secretarial jobs come to mind.)  Stamina able to withstand the rigors of a steering wheel.  (Which reminds me… I have about 10 years’ worth of trucking adventures languishing in a file… was thinking of publishing excerpts here in an upcoming series?)

Sturdiness borne from settling into “me” — with no regrets.  Or ballerina slippers.

Willowy I’m not, but I can drive (or sit) 12 hours at a time without flinching.  Not that I didn’t give dancing a go in my younger years.

For anyone old enough to remember Lawrence Welk, I used to emulate “Bobby & Barbara.”  (They were “the” dancers before Barbara’s replacement, Cissy.)  After watching them glide across the dance floor, I’d bust a few moves and convince my sister that it was perfectly fine to recreate a few aerials (with Mom & Dad’s double bed serving as a safety net in case I missed…)

Body-shape notwithstanding, this particular recipe prompted an outright Fred & Ginger fest in my kitchen.  I started tap-enade dancing after one bite!

Although a warm baguette would have been optimal — or pita chips — Club crackers sufficed.  Then, I began searching for the perfect “dance” partner…

And ended up serving it with a spoon and my favorite counterpart in the kitchen (or on the dance floor):

Tapenade 1

Whatever shape you’re in (or whatever your shape is), celebrate the art of the dance… especially on your taste buds.

Enjoying the “tap”enade,

~ Kim

Posted by: Kim Bultman | May 16, 2013

Flowergram VII

Iris 2013

.  .  .

Lavender 2013

.  .  .

Dandelion 2013

.  .  .

Roses 2013

.  .  .

Daisies 2013

.  .  .

Flower Shadow 2013

.  .  .

Wishing you a whole bunch of beautiful this weekend!

Enjoying the simple to sublime,

~ Kimby

Posted by: Kim Bultman | May 12, 2013

Love & Hugs

"Cloud Heart" photo courtesy of Brenda Downing

“Cloud Heart” photo courtesy of Brenda Downing

Mothers have the ability to hold children in their hearts no matter where they are.  For the first time in a decade, mine are within hugging distance and I’m loving every minute of it!  I know my Mom feels the same way about me.

I’m writing this from Minnesota again… made another spur of the moment trip after a decline in my father’s health.  Not only has it given me a chance to spend time with my Dad, I’ve been able to treat Mom to some of her favorites — Chicken Alfredo, strawberry shortcake, and popovers, to name a few.

Wishing you a Mother’s Day filled with love and hugs.  And favorites.

Enjoying precious time,

~ Kimby

Posted by: Kim Bultman | May 5, 2013

Jumping on the Bandwagon

Super Nachos

Six years ago I didn’t have email.

Sure, I used it at work — but at home, my computer wasn’t even connected to the internet.

Then I moved to Oklahoma — away from family and friends and familiarity — and took the electronic plunge.  By that time, everybody I intended to e-mail was off and runnin’ on Facebook.

It took another four years to get up the gumption to join that social forum and, once again, I was left in the technological dust.

Twitter was all the rage.

Not one to be daunted, I dove into blog world with my digital camera in hand (which I’m sure is obsolete by now) and watched as Pinterest took off.  (And G+, Linked In, and Instagram et al.)

Today there are so many social forums it makes my head spin!

But, people are communicating – embracing technology, posting updates, sharing photos, and offering a glimpse of their lives — expressing what’s important to them, by any and all means.

And I absolutely love it!

Even if I haven’t figured out how to use it.

Yet…

By the way, my hesitance to jump onto the information-sharing bandwagon has more to do with “reading up” on things first  and pondering at length than it does with fear of technology.

That, and clinging to the antiquated concept of privacy.

Make Ahead

Aside from that, I’m tickled to have the world’s information at my fingertips and an exceptional example is the origin of Cinco de Mayo by Spicie Foodie.  (Many thanks, Nancy!)

Prior to that, Cinco de Mayo was the impetus to post a Mexican-themed dish on or around May 5th.

Do you know the history behind it?

It’s surprising the trends we follow without knowing why.  In the meantime I’ll keep plugging along and pondering.

And in the spirit of celebration, here’s my contribution to Cinco de Mayo.

Super Nachos

(recipe adapted from my Sis)

½ lb. hamburger & ½ lb. pork sausage (or a pound of either)

1 large onion, chopped

Salt & Tabasco sauce, to taste

1 (16 oz.) can refried beans (or black beans, slightly mashed — just as delish!)

1 (4 oz.) can chopped green chilies (or a fresh jalapeno pepper, seeded & chopped)

2 to 3 c. shredded Cheddar cheese

3/4 c. taco sauce (or salsa of your choice)

Garnishes:  sliced green onions, sliced black olives, avocado dip or guacamole (I used avocado slices), sour cream, a variety of lettuces, diced tomatoes, & chopped parsley or cilantro

Tortilla chips, warmed

Preheat oven to 400° F.  In a large skillet over medium-high heat, brown meat and onions, stirring occasionally; drain.  Season with salt and Tabasco sauce to taste.

Spread beans on a large, oven-proof platter (I made a half-batch and used a 10″ pie plate.)  Layer with meat mixture, green chilies, and cheese; drizzle with taco sauce.

Bake uncovered 20 to 25 minutes.  To serve, sprinkle green onions and black olives over the top and mound avocado dip in the center.

Top with a dollop of sour cream and garnish with diced tomatoes and chopped parsley or cilantro.  (I used sliced green onion tops.)

Place lettuce on an individual serving plate, add a celebratory scoop of Super Nachos, tuck in some warmed chips and dig in!

Super Nachos

I’m pleased to share this dish with you via “technology” — and a lil’ more knowledge than I had before.

Even if it meant jumping on the bandwagon.

Happy Cinco de Mayo!

Enjoying origins,

~ Kimby

Posted by: Kim Bultman | April 29, 2013

A Noodle By Any Other Name

Noonles

It’s no secret that I love pasta.  (Understatement of the year…)

But prior to this, the only pasta I’d made from scratch was plain ol’ noodles.  (Insert happy memory here:  When my son was a wee babe, he called them “noonles.”)  Family food memories are a delight, aren’t they?

During my early noodle-making years, I seriously underestimated how large uncooked “noonles” can grow when they simmer (after cutting them in a hurry, I might add…)

The result was a hefty batch of noonles, which my kids promptly dubbed 2 by 4′s!  To this day, we refer to my homemade chicken noodle soup as “2 x 4 Soup.”

Homemade 2 x 4 Soup

But, this kitchen exploit involves grown-up pasta…

Laced with spinach, toothy, and as large (or small) as you care to cut it and tossed with freshly grated Parmesan and a drizzle of olive oil or, my favorite – butter, sea salt, & freshly ground pepper — Spinach Pasta is sure to bring out the kid in you.

The grown-up kid.

Homemade Spinach Pasta

(adapted from bell’alimento — thanks, Paula!)

6 oz. fresh spinach

1 small clove garlic, finely minced

Extra virgin olive oil (enough to lightly coat skillet)

Pinch of Kosher salt

Grind of black pepper

2 1/2 to 3 c. flour

3 eggs

Salt, to taste

In a large skillet, saute the spinach in olive oil until it begins to wilt.

Add garlic; stir until fragrant, about a minute.  Remove from heat; season with salt & pepper to taste.

Transfer spinach to a sieve; allow to drain.  Press out as much moisture as possible with the back of a spoon and place drained spinach in a food processor or blender; pulse until smooth.

In a large bowl, measure 2 1/2 cups flour.  Make a well in the center; add the eggs and a pinch of salt.  Mix with a wooden spoon — or your hands — it’s fun!

Add pureed spinach a little at a time until the dough comes together in a ball.  (I left mine a bit “sticky” to compensate for the flour used when rolling out “noonles” with a rolling pin.)  If you happen to be the proud owner of a pasta machine, please refer to your manufacturer’s instructions.

FYI… you may not use all of the spinach.  (If not, reserve the rest for another use.)  You also may (or may not) use the remaining flour.  It was humid the day I made this batch, so I used less spinach and the resulting “noonles” weren’t as green.

Also, I wish I could be more precise, but pasta-making isn’t an exact science!  Use your judgment and have fun with it.

Cover the dough with a clean towel; allow to rest 15 minutes.

Divide dough into fourths; roll out a portion at a time to your desired thickness.  (Sprinkle with flour as needed to keep from sticking.)

With a sharp knife or pasta machine, slice “noonles” into desired widths, bearing in mind that they swell when they cook. :)  Allow them to rest (covered) while you roll/cut the remaining dough.

Meanwhile, bring a large kettle of water to a boil; add salt to taste.

Throw in your desired portion; cook until al dente and serve immediately.  The remaining uncooked noodles may be dried on a rack (or your counter top if need be…) and frozen for later use.

On a roll

No matter what you call them, a noodle by any name is worth it.

I’m not kidding!

Enjoying grown-up “noonles,”

~ Kimby

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