Posted by: Kim Bultman | March 24, 2013

Tidbits

Bite Sized Caprese Appetizers

Sometimes life comes in bite-sized chunks.  Appetizers of things to come.  Tidbits, if you will.

Rather than one grand, glorious meal, it’s served on small plates.

It also serves as a lesson in patience and perseverance.  Most days, I have a platter mentality.  I want it all now, please.

Or dessert first. ;)

While there’s nothing wrong with craving the completion of a project/dream/insert your unfinished business here, tidbits provide flavor to life, one bite at a time.

  • A sentence that leads to a well-written paragraph.
  • A measure of music that puts a tingle down your spine.
  • A photo you gaze at again and again just for the joy of it.
  • A day that feels good in spite of obstacles.
  • A soul-filling satisfaction that emanates from giving a little and knowing it was enough.

Tidbits serve a dual purpose…

They simultaneously appease your hunger and whet your appetite for more.  And, when they happen to come in edible form, yeehaw!

Last week I was going through the ol’ picture file and ran across some photos I’d forgotten about.

Tasty!  Fun!  Why didn’t I post these earlier?

I’ll tell you why.

Because they were waiting for the “idea” of tidbits to appear and my brain finally caught up.

Be patient with yourself!

Polenta in progress

By the way, there’s no need to labor over these Crispy Fried Polenta Bruschetta as pictured.  (From Ally’s Kitchen – many thanks, Ally!)  They’re entirely delectable, per the original recipe, like Caprese with a Southern kick.

I just happened to downsize them with an apple corer and cherry tomato slices so I could play with some new cocktail forks!

(Some days I just need to fuss… ever feel the same way?)

Ah yes, good things happen exactly when they’re supposed to — in exactly the “size” they’re supposed to occur.

Turn life’s tidbits into a party!

Tidbits

There’s no “one size fits all” — do what’cha need to do.

Downsize.  Upscale.  Adapt.  You’ll know when it’s right for you…

Because you’ll be smiling.

Enjoying life’s hors d’oeuvres,

~ Kimby

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Posted by: Kim Bultman | March 19, 2013

Cake Walk (Silky Chocolate Cake)

Silky Chocolate Cake

Have you ever played musical chairs?  With cake?

For as long as I can remember, the school I attended as a young’n hosted an event known as The Carnival in mid-March.  While its intent was to raise funds for various projects, its effect was that of an indoor Mardis Gras.  (A welcome break from the snowbanks outside.)

It also happened to coincide with my birthday, which meant that there was a good chance of celebrating with two cakes instead of one.

Classes were dismissed at noon on Friday to decorate the gym with streamers and balloons and glittery posters.  Shop students worked feverishly to pound last-minute nails into makeshift booths.  Faculty members supervised the tumult with lighthearted smiles and the occasional admonition to “stop horsing around!”

Prizes were then unpacked from large cardboard boxes stacked on the stage, yielding plastic trinkets and wholesale teddy bears that somehow transformed themselves into desirable objects simply by merit of being displayed on a shelf.

In short, the hometown basketball court became a thing of beauty.

The next night (Saturday night), the doors leading into the gym were propped open at 7:00 o’clock sharp and folks would file into the bleachers that angled upward from the gym floor — a vantage point to shed winter coats, visit friends and neighbors, and keep an eye on their children scurrying around below.

I still remember the thrill of clutching a fistful of tickets…

Priced at a nickel apiece, families could afford an evening’s worth of entertainment for their progeny, along with a mutual understanding:

“When the tickets run out, it’s time to go home.”

With my personal stash of five-cent-increment happiness in hand, I’d wander wide-eyed past each booth, sizing up the odds of winning and calculating the staying power of my ticket-trove.

The games were as varied as their names.  Ring Toss.  Dip the Duck.  Free Throw Booth.  (It was situated on a basketball court, after all…)

But, my premeditated destination was The Cake Walk.

Tucked in a corner of the gym behind a fence-like barricade, a dozen metal folding chairs encircled long tables on loan from the school cafeteria.  Atop those tables were cakes.  Not just any cakes, mind you… The Carnival was an annual opportunity for the ladies of the community to show off their baking skills — and show off they did!

Sometime between Friday afternoon and Saturday evening, a parade of baked goods made their way into the gymnasium, balanced on matronly laps during the car ride to town, or tucked on the floorboard farthest from the car heater so as not to melt the frosting.

Each carefully constructed creation was delivered to The Cake Walk with its glory intact — towering three-layer beauties, billowy angel food encased in Seven Minute Frosting, light-as-air German chocolate under a thick layer of coconut and walnuts, two-layer cakes artfully appliqued with butter cream…

Basically, the Pillsbury Bake-Off in a booth. ;)

After producing the required tickets to enter The Cake Walk, folks lined up in front of the chairs and the music would begin in typical musical chairs fashion.  But, unlike the traditional game where one chair is removed after each round, The Cake Walk chairs remained in place — randomly numbered to avoid mass hysteria, potential injuries — and toppled cakes.

Round and round we’d shuffle to the Beatles crooning, “She Loves You, Yeah, Yeah, Yeah” or Petula Clark belting out “Downtown.”

(On a record player, ahem.)

When the music stopped, it was our cue to scramble for a seat — and scramble we did.  Then we anxiously awaited for the corresponding “lucky number” to be drawn from a bowl.  Amidst groans and cheers, the winner would stand, select the cake of their choice (which was another reason to get there first), and emerge victorious.

It’s been years since I’ve been back to the The Carnival, primarily because I moved 750 miles away and I can’t do “winter,” but also because the homemade cakes of yore were deemed dangerous by the legislature and eventually replaced by packaged angel food cakes.

Sometimes a memory is better than being there.

I must admit, I don’t covet cake with the same intensity I once did, but if I spy one that elicits that “carnival” craving, I know I’m going to be the lucky winner — without leaving it up to chance.

Many thanks to Maureen from The Orgasmic Chef for this year’s birthday cake.  (Click here for the recipe for Silky Chocolate Cake.)

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I can almost hear the music now… “She Loves You, Yeah, Yeah…”

Enjoying cake walks,

~ Kimby

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Posted by: Kim Bultman | March 12, 2013

Spring Fling (My Second Blogiversary)

Spring Fling

Two years ago, my blog was in its fledgling stages.  Frankly, so was I.

I had a wisp of an idea — lots of them, actually – but no clue how to bring them to fruition.

Since then, I’ve learned a thing or two.  (I’m still learning!)

Asparagus... The Early Years

Asparagus… The Early Years

Asparagus... Two Years Later

Asparagus… Two Years Later

Back then my heart had something to say, but I wasn’t sure how to say it – or take pictures, lol!

Still, I gave it a go.

For me, this forum wasn’t so much about cooking as connecting.

Spring Fling Art

Truthfully, I never thought of myself as a “loner” until I moved to Oklahoma — not counting The Man Of Few Words living in the same household.  (It’s easy to feel alone with one so quiet.)

That wasn’t a complaint, by the way.  I thrive on the creative “space” he affords my adventures, xo, and I could have been perfectly content without ever venturing out again.

But thank you for bringing me out of my shell!

Contentment

My soul (then and now) needed a shot of exuberance.

I found it in expressing myself.  I found it in you!

And, I found it in this Bleu Cheese Bacon Compound Butter. :)

Bleu Cheese Bacon Compound Butter

Bleu Cheese Bacon Compound Butter

1/4 c. unsalted butter, softened

1/4 c. bacon, fried & crumbled

1/4 c. Bleu cheese, crumbled

Combine ingredients in a small bowl.

Fold together gently.  (It’s a good way to cook — AND live life.)

Serve on steak, baked potatoes, or…

Asparagus with Bleu Cheese Bacon Compound Butter

“You’ve come a long way, baby!”  (Remember that?!)

Two years ago, this blog was my “baby.”  I’m content with the way it’s turned out (for now.)  And, following my songwriting stint, I’ll dream up a fabulous giveaway to acknowledge your faithful support!

In the meantime, here’s a picture of the birthday girl…

55 year old "moi"

55 year old “moi” — photo courtesy of TMOFW

Yup… we’re both older and wiser!

Enjoying living, loving, and learning along with ya,

~ Kimby

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Posted by: Kim Bultman | March 3, 2013

Here’s The Scoop

Caramel Pecan Sundaes

Hi, everybody!  I’ll keep this short and sweet.

For the next six weeks, I’ll be immersed in music.  (Songwriting to be exact… a lifelong dream.)

That means fewer posts, infrequent comments, and less “online.”

Unless I absolutely can’t help it. :)

In the meantime, please know that I love ya & miss ya!

Enjoying following my heart,

~ Kimby

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Posted by: Kim Bultman | February 21, 2013

A Foodie Love Story (Cheeseburger Stuffed Baked Potatoes)

Cheeseburger Stuffed Baked Potatoes

After a surprise snow storm, and now, a thunderstorm in progress, my internet connection has been in and out.  So, before I head off to play piano for a couple of days (and hopefully before my signal is disrupted again), I’ll share a lil’ story.

I’ve been in love with cheeseburgers since I was sixteen years old.

(That’s nigh on four decades if you want to do the math…)

Not just eating them – making them.  During my formative years, I was an apprentice of the fine art of burger-flipping at a café not much larger than my present dining room.  (Insert nostalgia here.)

Weekdays, we catered to retired folks and truck drivers, and on the weekends (particularly after ball games), the café was swamped with teenagers in search of sustenance — most of whom ordered cheeseburgers.  (That’s a lot of burger-flipping!)

We also served daily “blue plate specials” and massive breakfasts on Saturday mornings, but… there’s only so much room for tender recollections in one post.

Suffice it to say, cheeseburgers made a  huge impression on me… followed closely by truck drivers. :)

Years later during my over-the-road adventures, I discovered that I’d retained a “burger frame of reference” from my diner days of yore… skinny little burgers just didn’t cut it.  I craved classic burgers.

By “classic,” I mean thick, hand-formed hamburger patties, seasoned and grilled to perfection, with cheese dripping down the sides, plated with “the works” on a buttered, toasted bun, served alongside an order of fries (preferably with a circumference larger than a pencil) that were made out of real spuds.

I can’t begin to count the number of truck stops I bypassed that had already succumbed to “fast food frenzy.”  At the end of a long day, I wanted to sit down and be served, instead of standing in line at a counter waiting to pick up a plastic tray.

To this day, burgers still set the bar for me.

Whenever I visit a new restaurant (which isn’t often), I’ll look over the menu, debate the selections, and nine-times-out-of-ten, end up ordering a cheeseburger.  If it meets my expectations, things bode well for a return trip to sample the rest of the menu.

(Not in one sitting, of course…)

Fast forward to a few nights ago.

Cheeseburger Stuffed Baked Spud

The Man Of Few Words was due home for dinner in 30 minutes and I had two options:  Turn a half-pound of ground beef and a couple of Idaho russets into cheeseburgers & fries, or try something different in the time allowed.  Surprisingly, I opted for the latter.

The ensuing goings-on included washing, piercing, and tossing the spuds into the microwave (I would’ve preferred doing them in the oven, but the clock was ticking), plus slicing & dicing “the works” while the ground beef sautéed casually in a skillet.

Time was of the essence, so I made a few other executive decisions.

“The Works” (aka onions and tomatoes) joined the skillet party, while the lettuce went for a carefree toss into a salad bowl.  Pickles were reserved for garnish and cheese was set aside for future melting consideration.  (Sliced or crumbled?  Both?  Yes.)

After a few grinds of pepper and a sprinkling of  ”classic” burger seasoning (which, as I recall from my diner days, consisted of celery salt, onion powder and garlic powder), voila!  Dinner was ready.

It took 15 minutes to make, with fifteen minutes to spare.

Hmmm… what to do with the extra 15 minutes?

Yup.  Play with the ketchup and mustard. :)

Fun with garnishes

It’s said that we all remember things differently.

Whenever The Man Of Few Words and I reminisce about our trucking days, he remembers routes.  I remember cheeseburgers.

Long live love affairs of the foodie kind.

Enjoying cheeseburgers in paradise,

~ Kimby

What fond food memories do you recall?

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Posted by: Kim Bultman | February 15, 2013

Salmon Cakes with Lentils & Creamed Peas

I looked at my calendar wrong!!!  (Ever do that?)  My musical endeavors don’t start until next week.  Sigh…

At the risk of hitting you up with three posts in a row (with sincere admiration to those who post every day), here’s “one last one” before radio silence… plus, it happens to be “Fish Recipe Friday” and I thought you might like this.

Fishing has been pretty slow lately and sometimes a girl’s just gotta have salmon.  (Not that there are salmon in our lake — don’t I wish?!)

But with just two of us in the household (and only one who will eat salmon), I often end up with leftovers — even after a single-serving indulgence.  I quickly turned to Food Network for inspiration, whereby I discovered salmon cakes.

I’ve made tuna cakes and, my favorite — Maryland crab cakes – but never salmon.  Unfortunately, my first attempt turned out more like patties than cakes.

Patty cake, patty cake?

(Please disregard the gulley in Cake 2; I taste tested pre-photo)

The original recipe didn’t call for breading, but I rather liked the crunch it added.  (Both versions were delish, by the way!)  After honing my “patting” skills, I pondered what else to serve.

Since we had leftover lentils in the fridge (and only one of us will eat lentils…), I figured toasted pine nuts and almonds would add crunch, too.  Bear in mind, I rarely serve the same dish the same way twice — just call me the Queen of Leftover Conversions. :)

Still, it needed something…

The Salmon Cake and Lentil Tower

Crunchy, meet creamy!

Reminiscent of the tuna hotdish with peas that I consumed by the truckload as a child (and still love to this day), here’s my “grown up” interpretation.  Plus, one can never consume enough legumes. :)

Salmon Cakes with Lentils & Creamed Peas

(Adapted from Ina Garten’s recipe on Food Network)

2 Tbsp. butter, divided

1/4 c. green bell pepper, diced

1/4 c. red bell pepper, diced (I used jarred roasted red peppers)

1/2 Tbsp. capers, drained

1 egg, beaten

1/4 c. mayonnaise

1 Tbsp. dried parsley flakes (fresh is better, but I was out)

1/8 tsp. hot sauce

1/4 tsp. Worcestershire sauce

3/4 tsp. Old Bay seasoning

3 to 4 oz. cooked salmon, flaked

3/4 c. toasted bread crumbs, divided (I used whole wheat crumbs)

In a large skillet, sauté the peppers and capers in 1 tablespoon of butter until softened; remove from heat and set aside.

Combine egg, mayonnaise, and seasonings in a bowl.  Add salmon, sautéed vegetables, and enough bread crumbs to bind the mixture; stir gently.  (Reserve remaining crumbs for coating.)

Cover salmon mixture; chill for 30 minutes.

Form mixture into cakes.  Dip into reserved crumbs.  Refrain from patting, unless you want “patties”…

Melt remaining butter in a skillet.  Fry cakes until golden, about 3 minutes per side.  Drain on paper towels; keep warm in the oven.

When ready to serve, plate the cakes with lentils and creamed peas or whatever else your lil’ ol’ heart desires (or the “leftover stash” in your fridge yields.)

For each portion, press 1/2 cup prepared lentils into a ring.  (I used a biscuit cutter — whatever works!)  Invert onto serving plates.

Top “lentil towers” with salmon cakes; drizzle with creamed peas.

Salmon Cakes drizzled with Creamed Peas

Guess what?!

I still ended up with leftovers… oh well.

Thanks for bearing with me and see ya next weekend!

Enjoying the exponential properties of salmon,

~ Kimby

Posted by: Kim Bultman | February 14, 2013

Flowergram VI

Flower Series 1

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Flower Series 2

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Flower Series 3

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Flower Series 4

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Flower Series Possibilities

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Life is a sketch book.

Each day starts with a blank page.

The palette is up to you.

Draw/dance/paint/cook/write/sing/play.

What color are kisses?

My love brought me a banana split bouquet!

Enjoying impromptu affection,

~ Kimby

Posted by: Kim Bultman | February 8, 2013

Life Is Like A Box of Chocolate Covered Cherries

Chocolate covered cherries close up

Forrest Gump’s mama once advised him that life was like a box of chocolates.  “You never know what you’re gonna get.”

Personally, I like knowing what I’m going to get as far as chocolate is concerned.  Those “maps” tucked into the cover of the box have been known to be wrong from time to time.  (Ever happen to you?)

When my taste buds crave almond toffee caramel, then, by gum, there’d better be an almond toffee caramel in that chocolate-coated morsel!  (None of that “wish I hadn’t taken a bite” regret for this girl, followed by a covert attempt to politely dispose of a half-eaten mystery object… ahem.)

I do have to admit though, there’s a certain amount of satisfaction (aka guilty pleasure) in sampling your way through an entire box of “uncharted chocolates.”

Never mind…

Maybe that’s why I like chocolate covered cherries so much.

You always know what you’re gonna get!

Chocolate covered cherries retouch phase

(For the recipe, please see Veronica’s Cornucopia.)

Thanks, Veronica!

Chocolate covered cherries front and center

As for life?  It’s still “predictably” unpredictable… which is exactly what I expected.  Some days are the same ol’, same ol’ (but sweet, nonetheless), while other days are like biting into the unknown.

Just don’t mess with my box of chocolates!

Enjoying chocolate-covered musings,

~ Kimby

P.S.  This is my “official” Valentine’s Day post.  I’ll be off the grid for the next week (or two) as I absorb the wonder of a songwriting class I signed up for (beginning March 1st) and tickle the ivories at the Oklahoma State Fiddler’s Convention. :)  Stay tuned…literally!

Happy Valentine’s Day, everybody!

Posted by: Kim Bultman | February 5, 2013

Bliss Lists

Sunset Bliss

By definition, bliss is complete happiness.  Heaven.  Paradise.

Being the realistic soul that I am (with a tad of “dreamer” thrown in for good measure), I know it isn’t possible to be completely happy all of the time — but I like the idea.  Who doesn’t?!  However, I tend to put bliss into perspective.

Am I happy?  Generally.  Blissful?  Now and then.  Although being in my kitchen comes pretty close. :)

When “bliss happens” — those are the times I smile, followed by an immediate counting of my blessings.  A bliss list, of sorts…

Sunsets that look like a spilled paint box, lyrics that touch my heart, freshly laundered sheets, Old Boy perched on the driftwood tree, a bald eagle soaring overhead, making music, a handwritten letter in the mailbox, spending time with loved ones — basically those fragments of time when time seems suspended and my soul is overflowing.

While I don’t keep a list per se, I hold blissful memories close.

Or on a plate…

A recent addition to the list was Cheesy Bacon & Green Chili Bread from Basilmomma.  (Thanks, Heather!)  One bite of this and I was in heaven.  (For the recipe, click here.)

Cheesy Bacon and Green Chili Bread

Cumulative moments of bliss make me “happier” than if I aspired to be deliriously happy all the time.  How about you?

Any bliss lists to share?

Enjoying bites of life,

~ Kimby

Posted by: Kim Bultman | January 25, 2013

Food Is A Mood

Cajun Sweet Potato Crisps with Red Hot Mayo

It was an innocent flirtation, courted in the confines of her kitchen.

Spicy, but safe.

Thoughts of New Orleans wafted through her imagination like a blues riff drifting into the night from a street corner in the French Quarter.

She closed her eyes and pictured herself on a wrought iron balcony surrounded by wisteria, crepe myrtle, and magnolia — a rainbow of blossoms intoxicating her with their heady scent.

Although she’d never been to Mardis Gras, the idea of it exhilarated her.  The colors.  The music.  The food.

Mostly, the food.

Well, maybe the music…

Playing with my food

Cajun Sweet Potato Crisps with Red Hot Mayo

1 baked sweet potato, unpeeled (great use for leftovers)

1 egg, beaten

1 Tbsp. water

Salt & pepper to taste

1/2 c. Panko bread crumbs

Cajun seasoning to taste

1 to 2 Tbsp. oil for frying

Slice sweet potato into 1/4″ rounds; set aside.

In a small bowl, combine egg, water, salt, and pepper.

Place Panko bread crumbs in another small bowl.

Dip slices into egg wash, followed by Panko crumbs; set aside.

In a large skillet, heat oil until sizzling.

Fry coated slices until golden on both sides; remove from skillet.

Sprinkle liberally with Cajun seasoning.

Red Hot Mayo

1/2 c. mayonnaise

Louisiana Hot Sauce to taste

Cayenne pepper to taste

Combine ingredients in a small bowl.  (Don’t be shy — jazz it up.)

Serve with Cajun Sweet Potato Crisps.

Mood Music

Food is a mood.  Music sets the tone.  Imagine the possibilities…

Enjoying a little jazz with dinner,

~ Kimby

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