Truth From The Lake

I’ve wept for worldwide losses. Smiled over simple joys. Felt blessed to make dinner despite shortages. Prayed for the less fortunate. Contributed to causes.

What more could I do while social distancing and staying at home, as “personally” as the internet allows? Make bread.

A lil’ lovin’ from the oven goes a long way — plus the store was almost out.

This is 2020, yes? What a different world we live in. But, back to the basics can be a good thing — a vital reminder to cherish life and change what you can, even if it means kneading dough after your arms are tired. (Imagine what it must be like for folks on the front lines… doctors, nurses, paramedics, EMT’s, police, firefighters, first responders, gas station/convenience store/ grocery clerks, etc. — God bless ’em all — and thank you.) Sometimes we need to start “from scratch.”

While I was pummeling dough, the song “I Need You” by America came to mind. (Probably because my brain accesses random trivia when I least expect it; remind me to become a Jeopardy contestant.) “I knead you, like the flour needs the rain.” [sic]. You get the idea. Hopefully you can access this link to their recording session, along with a few o’my own in bold blue. Some things bear repeating.

I especially loved the banter at the beginning wondering if they should do over and their producer’s advice: “Just keep going.” That’s where we’re at right now, America.  Just keep going! Stay inside, wash your hands, listen to/follow the CDC guidlines, and make the most of your time on the planet. Make bread and music if you can, too — you never know whose soul you might inspire, save, or feed. Keep it up!

Enjoying an introspective moment at the lake,

~ Kim

Mixed Berry Crumble Dessert

Once a fixture on kitchen counters everywhere (at least where I grew up) cannisters stored the “basics.” Flour, sugar, coffee, and tea. What do you store in yours?

These days mine house rice in alphabetical order: Arborio, Basmati, Jasmine, and White or Wild. FYI, I eat a lot of rice. Which made me think. Sometimes life can become so compartmentalized that you risk missing the big picture. Reality isn’t organized. Life either. Do NOT attempt this thought process at home.

A few mornings ago my day started out with a shimmering falling star streaking across the sky, accompanied by a stellar cup o’ Joe — followed by a spectacular sunset that evening — followed by a glass of Cabernet. Some events are meant to be random. Unexpected. Divine. Like this dessert. (Even though I had to dig out the “basics” from another set of cannisters in the recesses of my pantry.)

Mixed Berry Crumble

(adapted from Yummly who adapted it from Cooking Classy, with a few adaptations by moi)

1-1/2 cups all purpose flour

3/4 cup granulated sugar, divided (plus a lil’ extra)

1/2 tsp. baking powder

1/8 tsp. salt

1 tsp. lemon zest

1 large egg yolk

1 tsp. vanilla extract

1/2 cup salted butter, chilled and cut into cubes

2 tsp. cornstarch

1 Tbsp. lemon juice

2 cups fresh berries or frozen mixed berries, thawed (I used a combo of frozen blueberries & sliced strawberries w/a sprinkle of sugar so they’d macerate…)

1 Tbsp. raw turbinado sugar (I used granulated sugar; fresh out of turbinado)

Preheat oven to 375 degrees and generously butter an 8 x 8-inch baking dish; set aside.

Whisk flour, 1/2 cup sugar, baking powder, salt, and lemon peel in a large bowl.

In a small bowl, whisk together the egg yolk and vanilla.

Cut egg yolk mixture and chilled butter cubes into the flour mixture with a pastry blender, fork, or your fingers until it resembles coarse crumbs. (I tried all three options just for fun.)

Gently press a little over half of the mixture into the prepared pan to form a crust.

Combine cornstarch and remaining sugar in a separate bowl. ( More dishes, but prevail.)

Combine cornstarch mixture with fruit (fresh or frozen) until thoroughly coated.

Pour berry mixture over crust and top with remaining flour mixture.

Sprinkle turbinado sugar (or plain ol’ granulated) over the top.

Bake in preheated oven 35-38 minutes until top is golden brown. (Personally, I was more concerned with the bottom crust over-baking so I adjusted the oven rack to the upper 1/3 of my oven midway through and watched and “smelled ” until it was deemed done.)

Remove from oven, cool completely on a wire rack, and serve as is or with ice cream.

Refrigerate leftovers (if any) in an airtight container in the refrigerator.

SOOOO good! Or at least I’m told.

By the way, here’s that sunset.

Talk about just desserts.

Enjoying pondering cannisters and living an “uncompartmentalized” life,

~ Kim

In My Kitchen ~ Spring 2019

In My Kitchen… this salad was SO tasty I want to eat it again soon. A new restaurant opened nearby and everybody raved about their food. Of course I had to go see for myself to “read their menu” (aka: I was hungry and ready for someone else to cook for me) but lately my dining out adventures have been limited by my food allergies. (Hold the croutons and cheese, please!)

Imagine my surprise and delight to find a perfectly grilled salmon filet atop a bed of crisp greens, red pepper strips, grape tomatoes, and black beans accompanied by a wonderful lime vinaigrette. The first thing I said after I got home was: “They sure know how to make a vinaigrette!” (So does Chef Mimi — more below.)

In the meantime I was thrilled to find a local eatery that respects my limitations. (More on that below, too.)

In My Kitchen… I’m ready to dive into Spring and yet another salad: Chef Mimi’s “favorite.” Yes, I realize that favorite recipes are subjective and oft relegated to the dubious best-ever category, but her sense of flavor and texture are spot on in my experience. Her recipe also included ingredients I had on hand, except for the red cabbage. I sorted that out of a “coleslaw kit” before I served it to The Man Of Few Words for supper. (Call it hands-on cooking — I’ve resorted to it more times than I can count when our local grocery store was out of a particular ingredient — and two meals out of one ain’t bad.)

FYI, I also substituted brown rice for the barley. Mimi said that was okay — use whatever combination works for you. DO try her vinaigrette though. It was tantalizing! Still enjoying the rest on spinach salads and such.

Click on the link above for her recipe.

In My Kitchen… my cousin Jeanne and her husband Ken (who’ve hosted me on my many treks to Minnesota) arrived for an overnight stay. She presented me with some “bowl cozies” to keep our soup and cereal  warm (or cold) courtesy of her quilting scraps, and a crocheted potholder, too. What a treat to be the recipient of such handmade love! We enjoyed catching up on the deck and munching on appetizers in front of the lake before I served supper. Thank you, xo!

In My Kitchen… is an Irish Apple Cake I’ve made many times. NOTE: the original recipe may have included a lil’ Irish (whisky instead of vanilla) but it’s just as good without the “heritage.” The crunchy top layer is a lovely prelude to the moist, spice-laden cake below and it keeps well and freezes well, too.

Irish Apple Cake (recipe courtesy of my friend, Denise W.)

1/4 c. butter, softened

1 c. sugar

1 egg, beaten

1 tsp. vanilla (or whisky…)

2 c. diced peeled Granny Smith apples

1/4 c. chopped walnuts or pecans (optional)

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg (I used less because mine was freshly grated)

1 c. flour

Preheat oven to 350 degrees. Generously grease an 8″ square baking pan. Cream butter and sugar until fluffy. Add egg and vanilla; beat again. Add apples and nuts.

Combine dry ingredients; mix in with a wooden spoon. Mixture will be thick. Spread evenly into prepared pan and bake 45 minutes or until a pick comes out clean.

Remove from oven, cool on a wire rack, and cut into squares.

Serve with whipped cream or ice cream. (TMOFW says it’s “just right” plain. :)

Sherry MacKay of Sherry’s Pickings has more In My Kitchen adventures to connect your global hearts and kitchens ever since she took over from her predecessors — Celia, Maureen, and Liz. I’m grateful to all of them for the FUN and friendship — not to mention helping re-establish my kitchen four years ago — but, having said that…

I’ve finally decided that IMK fits best into my life quarterly rather than monthly. Welcome to the Spring edition! For now I have everything I need. It’s also Autumn “Down Under” (where Sherry hails from, as do many of the participants), but Spring has sprung here — and in my heart. I’ve put off too many writing deadlines during the past five years and hopefully you can see how colorful my life has become now. It’s time to make that leap of faith…

Whether you’re looking for food, flavor inspirations, or the latest kitchen gadgets, IMK is a reliable source. Thank you all! As for me, I’ll be back with more thoughts soon. Maybe in a letter? Meanwhile enjoy this glimpse of my surroundings, xo.

Enjoying salads, writing, and possibilities,

~ Kim

In My Kitchen ~ November 2017

Painted kitchen

In My Kitchen… a long-awaited project is almost finished. I’ve been wanting to paint our humble abode for three years, but “life” happened and I had to put my dreams on hold. (That, and I couldn’t decide on a color.)

Actually, the hue didn’t concern me as much as the “mood”. Considering that I spend the  majority of my waking hours In My Kitchen, I put lot of thought into how I wanted to “feel” in that space. Calm was the consensus.

Depending on the light at various times of day, the “Autumn Fog” shade of grey I got undulates between soft grey and blue-ish, similar to the expanse of water out yonder. Yeehaw, I have a “lake kitchen” at last!

The Lane

In My Kitchen… is a range hood that finally matches my stove. The old, white one — a vintage behemoth with a lopsided light bulb and fan that sounded like a semi idling above the stove (nostalgic, but noisy!) gave up the ghost. This is so much better.

New stove vent

It took some cobbling to install (the duct sizes didn’t match!), but with The Man Of Few Words’ tenacious ingenuity, I think the results speak for themselves, and highly of him.

Is it just me, or does that triangular shelf behind the stove need a back splash? (I was thinking “multi-colored tiny tiles in some sort of a pattern… somehow I think that will be my future project instead o’ my man’s. :)

Speaking of which, I’ll be off the grid briefly to celebrate our upcoming anniversary. Nothin’ fancy planned, just fishing together and steaks on the grill. That, and a drive through Autumn’s finery. Ahhhh…

Fall foliage

What a JOY to celebrate the start of another era in a kitchen that mirrors my spirit — and TMOFW’s — with a surprising splash of color right in our own back yard. xo

Backyard color 1

Be sure to visit Sherry (at Sherry’s Pickings) for more IMK posts, including great ideas for holiday gift-giving! My world-wide friends are gracious about linking their “finds” — plus I learn SO much every month and it’s entertaining to boot. Love y’all!

Enjoying my “lake kitchen”,

~ Kim

Miniature Dole Pineapple Upside Down Cakes

Find Your Adventure

The theme for the upcoming 2016 Tournament of Roses Parade in Pasadena, CA (January 1st, 8:00 a.m.) is “Find Your Adventure.” As you know, this past year has been one — and then some — especially with the torrential rains in Oklahoma. I’d planned to photograph these mini-yellow & red beauties with a yellow & red rose bouquet in the background (a gift from my hubby for Christmas and perfect for the Rose Parade) but the light was fading fast. Always an adventure!

However, the Miniature Dole Pineapple Upside Down Cakes turned out grand! Who doesn’t love a parade — and Pineapple Upside Down Cake in ‘mini’ form?

Enter Ally Phillips (http://allyskitchen.com/), winner of the 2013 Dole California Cook-Off and Dole Packaged Food’s first-ever Social Media Ambassador (and instigator of “individual sized” Pineapple Upside Down Cakes!) I’ve made many a Pineapple Upside Down Cake in my day, but never “miniaturized.” It was SO fun, I even made “Mini Mini’s!”

Not only will Ally be supplying her colorful “live” observations (on Social Media) during the Tournament of Roses Parade, she’ll also be cooking up a creative storm at DPF’s “Live on Green” prior to the much-anticipated annual festivity. Tune in as Ally prepares these and other DPF inspired recipes, including refreshing smoothies, a zesty hummus dip, Ricotta Dumplings with Dole Raspberry Sauce, and even an inspired Bellini recipe! (Hey, it’s New Year’s after all.) All of ’em were tested, ENJOYED, and received rave reviews by some of food blog world’s finest cooks. (There’ll be links!)

Dole Packaged Foods graciously expanded their annual presence in this year’s 127th Tournament of Roses Parade by including a FREE three-day family friendly event at the Pasadena Convention Center to promote good eatin’… aptly demonstrated by Ally and more. “Live on Green” will take place on December 29th & 30th (9 a.m. to 8 p.m.), and December 31 (9:00 a.m. to 3 p.m.) with activities centered around the National Park Service’s Centennial Celebration. (100 years, woohoo — way to go!) There’ll be places where children can romp and play at the Scholarshare Toddler Play Area, a Family Fun Zone, and live performances throughout the event, including singalongs. (Y’all know music is a balm to my soul.)

PLEASE be sure to watch for DPF’s float during the Tournament of Roses parade on January 1st, too… an incredible construction entitled “Soaring Over Paradise” complete with a zip-line, waterfalls, and gorgeous fresh flowers! Dole does its best to bring you their BEST, and I’m so honored to participate in this “virtually” with my fellow foodies. Good will and GOOD FOOD abounds at the 2016 Tournament of Roses Parade.

Quick update:

Here are my roses minus the mini’s… my hubby took ’em to work to share!

Tournament of Roses bouquet

Pineapple Upside Down Cake Minis (and “Mini” Mini’s!)

2 (20 oz.) cans DOLE pineapple slices, well drained

1/3 cup butter, melted

2/3 cup light brown sugar, packed

1 pkg. yellow cake mix

Maraschino cherries, drained and halved

Preheat oven to 350 degrees F (or 325 degrees F if using dark or non-stick muffin tins.)

Prepare cake mix as directed, substituting drained pineapple juice for the water.

Mix together melted butter and brown sugar until combined.

Spray muffin tins with non-stick cooking spray.

Equally divide butter/brown sugar mixture between muffin tins — 18 total. (See below for additional measurements and/or adaptations.)

Press 1 pineapple slice into brown sugar mixture in each muffin cup.

Add 1 cherry-half in the center of the pineapple ring (sliced side up.)

Pour in about 1/3 cup prepared cake batter.

Bake for 20-25 minutes, or until a toothpick inserted into the center of muffins comes out ‘clean.’

Remove from oven and let cool for 5 minutes.

Loosen edges of muffins (use a  butter knife or similar) and invert onto a cooling rack over a half-sheet baking pan, then cool completely.

NOTE: Use at least a 2/3 cup size each muffin tin or it won’t be large enough to hold pineapple slice and batter.

FYI, I used a “jumbo” (popover-sized) muffin tin to make these. (I also experimented with larger ramekins, but they were almost too big!) As for the mini-Mini’s… I put 1/2 tsp. brown sugar/butter mixture into each “mini-muffin-cup”, added a maraschino cherry half first, then topped it with 1/2 tsp. of well-drained DOLE crushed pineapple, and approximately 1/2 Tbsp. cake batter on top. (Eyeball ’em til they’re 2/3 full.)

Bake as directed, adjusting the time to accommodate more or less cake batter. For me, the mini-mini’s baked up “just right” in about 11 minutes… test with a toothpick to be sure. (And don’t neglect that 5-minute cooling-time advice — worked slick in every size.)

A hearty thank you to Dole Packaged Foods for sponsoring this post. All opinions are my own, but I simply have to add that my hubby just ate two of those “mini’s” and asked if he could have more. YOU BETCHA! Happy, HAPPY New Year everybody — go, have FUN — and “Find Your Adventure!

Enjoying being adventurous,

~ Kim