Just tried to re-post a “blast from the past” since I don’t have anything new to report these days. (Blame it on Covid-19 and contentment.) I know WordPress offers a way to do that, but I haven’t figured out how yet. So, I’m teasing you with a photo of Old Boy (our Great Blue Heron) and hoping you’ll click on the following link to see what I’m up to. Some things never change, including ongoing friendships.
If you’re feeling so inclined, please look up my other Rhapsody in Blue posts in the sidebar under “search.” Can’t believe it’s been that long since I wrote them, but Life On The Lake has stayed pretty much the same. Feelingblessed!
So, how are YOU doing during the pandemic? What are your greatest challenges so far? What’s been your greatest solace? (Please share.)
Other than cooking, cleaning, and keeping myself amused — reading is a HUGE plus — I’ve been hanging out and enjoying whatever God and Nature have to offer. How about you? Are you okay? I care about YOU!
Hoping this lil’ bit of PEACE was a bright spot in your day.
It’s no secret I love living in Oklahoma, but did you know I’ve always wanted to be a chuckwagon cook?
Folks who feed the masses with cast iron pots and pans over a campfire (or on cookstoves like my grandmothers did) fascinate me — not only for their meticulous planning and timing, but for their dedication to quality food.
I doubt I’ll realize that dream now (being somewhat “old-er” and rather fond of my kitchen at the lake) but there’s one thing I emulate on a regular basis: quality food begins with quality ingredients.
Introducing McCutchen’s Cattle Call Ranch out of Checotah, Oklahoma. The name “Cattle Call” comes from a Country & Western song written by Tex Owens — made famous by Eddy Arnnold and many others — even Elvis.
You can’t go wrong with a name like that, or their beef. Locally processed and sold by whole, 1/2, or 1/4, their packages include steaks, roasts, short ribs, hamburger, and more. Ranch-raised with the utmost care, these folks put a lot of hard work into their product and it shows. Better yet, it tastes like it! (For ordering information, please email cattlecallranch@outlook.com)
Quick disclaimer: I don’t usually plug products here — it’s for FUN, not profit — but the Cattle Call Ranch gave me a package of ribeyes and hamburger to try, and what’s a wanna-be chuckwagon cook to do?
BEEF… it’s what’s for dinner. Break out your cast iron skillet and get ready to ring the dinner bell.
They said there were walleye in our lake and we’ve tried every tactic known to man to catch one, to no avail.
Then one morning The Man Of Few Words ran up to the house as excited as a schoolboy passing his first love note.
In a way, it was.
“Kim! I caught a walleye!” (He knows it’s my favorite fish.)
I’ve watched him hurry up from shore to show me his latest large mouth bass from time to time, but that morning his demeanor was different. Proud, but humble. Excited, yet reverent. I love that about him.
I immediately started planning dinner.
Butter Poached Walleye Almondine
1 pkg. slivered almonds
4 Tbsp. clarified butter or ghee
Walleye fillets, rinsed and patted dry
Salt and freshly ground pepper
Squeeze of fresh lemon juice
Lemon slices for garnish
Parsley for garnish (optional)
In a skillet over medium heat, toast almonds until fragrant and lightly browned. Watch closely and stir frequently so they don’t burn. Set aside on paper towels.
Melt butter or ghee in another skillet over medium heat. (I have induction skillets so I start them on low and increase the heat gradually.)
Add walleye fillets and saute’ 3 to 5 minutes depending on their thickness. As the underside cooks, tip skillet and spoon melted butter over top to “poach” the fillets. Flip them over and repeat poaching process.
Add toasted almonds around perimeter of skillet and give them a stir to coat with butter. Season with salt, pepper, and a squeeze of lemon juice.
When the fillets flake easily with a fork, plate up and enjoy!
plate ’em up (patriotically, if you’re so inclined) and ENJOY!
Many thanks to those past & present who gave us the freedom to do so, xo.
~ ~ ~ ~ ~
Last night we kicked off the weekend with an outdoor gathering on our neighbors’ deck — the first time we’d “partied” since the pandemic started. Social distancing, storytelling, and smiling resulted, not to mention satisfied bellies. Besides quiche and mini-meatballs, our hostess served a swoon-worthy penne pasta with grilled chicken drenched in a vodka cream tomato sauce. Can we say holiday happiness?
The Man Of Few Words only lasted an hour, having forewarned me his bedtime was 7:00 o’clock. (He’s on “trucker time” never mind holiday weekends or invitations.)
I stayed until 10:00!
What a treat to visit with neighbors once again, watch fireworks around the lake, and sip a cocktail or two with friends. After I walked home I bid TMOFW a silent “goodnight kiss” and sat on our deck to watch more fireworks, fireflies, and an almost-full moon for another hour. Blessings!
This morning told a different story…
Our fishing trip at the crack of dawn (never mind what time I went to bed…) was cancelled by unexpected/unpredicted thunderstorms. Lightning flashed, thunder rumbled, and waves/whitecaps kicked up, thus preventing us from reeling in potential lunkers. (Oh well!) We needed the rain.
Plan B: We enjoyed coffee on the deck between lightning bolts, I made him breakfast (bacon, eggs, & fried potatoes), put the finishing touches on my prelude for tomorrow morning’s church service (SO blessed to “work” from home), and weeded the railroad ties by our driveway. Sometimes you just have to roll with it.
Speaking of “rolling with it”…
Here’s the recipe for my quiche. It was gone faster than a lightning bolt.
Kim’s Quiche Lorraine
1 (9″) unbaked pie shell (see recipe below)
6 slices bacon, fried and crumbled
1 c. grated Swiss cheese
4 eggs, beaten
2 c. half & half (light cream)
1/2 tsp. salt
1 tsp. sugar
Dash of hot sauce (Frank’s Red Hot or Louisiana)
Freshly grated nutmeg (garnish)
Preheat oven to 400 degrees.
Arrange crumbled bacon and Swiss cheese in an unbaked pie shell.
Beat eggs, half & half, and seasonings; pour into pie shell.Sprinkle with freshly grated nutmeg.
Bake at 400 degrees for 15 minutes. Reduce heat to 300 degrees. Bake for 30 more minutes and do the “jiggle” test. You’ll “see” when it’s set; if in doubt, insert a knife into the center. If it comes out clean, it’s done.
Remove from oven and let rest for 10 minutes. Cut into wedges to serve.
My Tried and True (with FAB reviews) Pie Crust
1-1/3 c. all purpose flour
1/2 tsp. salt
1/2 c. Crisco (plain, not butter-flavored)
2 Tbsp. cold milk
Stir together flour and salt.Cut in Crisco with two butter knives until pea-sized crumbs form. Continue with a pastry blender until small crumbs form.Sprinkle milk over the top; blend with a fork until the pastry forms a ball.
NOTE: You may have to add more (or less) milk depending on the humidity — your hands are the best judge. Don’t be afraid to squish it together with your fingers! I frequently abandon the fork and rely on the “hands-on” method.
Form the dough into a disk, place between two sheets of waxed paper (no clean up — easy peasy!), and roll into a circle. The thickness will depend on what you’re baking — thinner for quiche; thicker for a meat pie/pierogie.
Peel off top side of waxed paper and center crust over pie plate. “Ease” it into the plate, trim the excess crust with a paring knife, and crimp edges. Proceed per the recipe above. (Double recipe for a two-crust pie.)
FYI, the leftover pie crust trimmings make fabulous “pie crust cookies” spinkled with a lil’ sugar and cinnamon, or cobbler topping or mini-pies.
What a wonderful weekend it’s been so far! Wishing you the same. Be safe and share when you can.
Oops… the next monsoon is about to start (this one was predicted) so I better hit “publish” before my internet shuts down. Take care.
Enjoying socializing, cooking, writing, and baking again,
Today I looked in the fridge, saw a little bit of this and a little bit of that (leftover from the weekend) and recalled the song “Anatevka” from Fiddler On The Roof.
As I was doing research to make sure I remembered the lyrics right, I discovered a song with a similar phrase: “Little Bit of This, Little Bit of That” by Canadian singer-songwriter Carolyn Dawn Johnson. (Excellent tune — look it up on YouTube.) Oh, the things we do to write a credible blog post…
While I poked around online, I also learned that Miss Johnson sang (sings…?) background vocals for country superstar Miranda Lambert, who happens to be The Man Of Few Word’s favorite singer — if/when he listens to the radio. Talk about a triple play day. (Heavy emphasis on PLAY. )
It’s “Complicated.” :)
Above are the results: garden fresh tomatoes topped with potato salad and a sprinkle of paprika, a “BLT” minus the toast, and my ham salad garnished with a sweet pickle — all on a pretty plate, of course. It’s a party!
Music speaks to my soul and inspires my cooking. How ’bout you?
