Orange You Glad It’s Almost 2021?

Orange isn’t a holiday hue, but it’s my favorite color. (Not that you could tell from my wardrobe or our house — there isn’t a speck of it to be seen.) No offense to red and green, but I love orange’s vibrant cheerfulness!

Above and below are a few favorite holiday foods a L’Orange

Plus, a must have book for 2021.

First up are/were these sweet potatoes that graced our Thanksgiving table. They made a repeat performance on Christmas Day, too. Easy, peasy — and orange.

Maple & Pecan Roasted Sweet Potatoes

1 Tbsp. butter or extra virgin olive oil

2 sweet potatoes, scrubbed, peeled, and sliced into 1/4″ rounds

1/3 – 1/2 cup pecan halves and/or pieces (the more, the merrier!)

2 Tbsp. pure maple syrup

Preheat oven to 375 degrees F. Butter or oil a baking dish and layer with sweet potato slices. Cover with foil. Bake for 1 hour or until a fork easily pierces sweet potato slices. Remove from oven and remove foil. Sprinkle pecans over the top, drizzle with maple syrup, and return to oven uncovered. Bake 15 minutes more. Enjoy!

Then, these beautiful citrus fruits from Texas arrived — a gift from a beloved Aunt in Minnesota. (Thank you!) Originally there were more oranges, but I juiced and zested a few to make her Apricot Nut Bread pictured at the top, plus a batch of my favorite Southern pecans below. Sorry, no photo… but, here’s the recipe:

Orange-Glazed Pecans (courtesy of former pecan grower and fab cook, Linda Lamb)

1 Tbsp. grated orange rind

1/4 cup orange juice

1 cup granulated sugar

4 cups pecan pieces or halves

Combine first three ingredients in a large saucepan. Bring to a rolling boil. Add pecans. Stir until most of the liquid is gone. Remove from heat and stir until pecans separate and glaze. Pour onto waxed paper to cool. (Ditto on easy, peasy!)

As for the Apricot Walnut Bread, I’m awaiting clarification re: how much sugar to add before I share the recipe. Recently I punted and added the “right” amount (to me) with rave reviews from The Man Of Few Words:

“Now THAT’s some good bread!”

Sometimes he actually speaks. :)

Last, but not least, is a book I ordered from Marc Ensign, whose skill with words (and the bass guitar) I’ve admired for a long time. Please don’t judge his book by its cover, “Dick” is Marc’s neighbor who inspired him (and many others, including me) to brighten the world with kindness, humility, forgiveness, and much more.

Plus, it’s my favorite color!

In just over 100 pages, Marc’s succint writing, storytelling, and humor touched my heart. Everybody needs to read this in 2021! You can order it by clicking here. But, with shipping delays, sell-out stock, and hardcover copies hard to come by these days, you might have to wait awhile for delivery. (Be patient!) It’s well worth waiting for — and reading. “Be A Dick” is a treasure.

I don’t often recemmend things on my blog, but Marc’s book (and the recipes above) are sure to bring you a Happier New Year, or at least a happier outlook on life. We all need that in 2021. Happy New Year!

Enjoying orange at The Lake,

~ Kim

Pleasant Diversions

These days I’m hard-pressed for topics to write about, unless you want to hear about my housecleaning efforts. Naturally, I turned to food as a creative outlet and diversion. (I’d rather cook than clean closets.)

Pictured above is Salmon Salad on Fry Bread. There was half of a seared salmon filet in the fridge awaiting reheating or reincarnation and I chose the latter. After flaking it, I added capers, finely diced red onions, lemon zest, and enough mayonnaise to hold it together, seasoned with several grinds of black pepper. But, what to serve it on?

A bed of assorted greens came to mind, but I wanted something more substantial. (Crackers or toast would have fit the bill too, but I was fresh out.) Then I thought about “Taco Tuesdays” — or in our neck o’ the woods — Indian Tacos on fry bread. Hot and puffy, fry bread is easy to make and even easier to eat. Why not pair it with Salmon Salad? (FYI, I used cup-for-cup gluten free flour; not quite as puffy as all-purpose flour, but satisfying nonetheless.) Garnish at will — or playfully.

Next up on my diversion list were Beef Short Ribs for supper. Normally I roast them to render the fat, then shred the meat to mix with BBQ sauce, but this recipe caught my eye. Layer upon layer of aromas permeated the house as I seared, sauteed, and simmered — almost to the point of being hedonistic. Served with mashed potatoes and coleslaw on the side, they were everything I hoped for flavor-wise. Many thanks to Holly of Spend With Pennies for this superb dish.

Last but not least, we’ve been graced with some spectacular sunsets lately — particularly this one earlier in November. Between the visual and visceral inspirations, I might even clean another closet.

Enjoying pleasant diversions at The Lake,

~ Kim

Comfort Food IV

History repeats itself, or so it’s said.

On this particular Autumn day I was thinking Comfort Food. Apparently, my mind was on food more than photography. The plated version turned out to be a rather monochromatic affair — further aided and abetted by Oklahoma’s sunshine — but The Man Of Few Words was happy with his supper: breaded pork cutlets, mashed potatoes with Kerry Gold butter, deviled eggs, corn, and coleslaw. He’s also color blind. ;)

My ulterior motive was to eat while it was still hot (foodies everywhere know from whence I speak ) so I snapped a quick photo. While this one may not be worthy of the history books, it sure tasted good.

In researching my vast archives (I’m not exaggerating…), one dish I rediscovered was Neapolitan Meatballs with Ragu. The first time I made it was before the pandemonium… er… pandemic began, in a post entitled An Ode To 2020 and Beyond. Ironically (or prophetically?) I concluded by saying: Enjoying “2020” vision at the lake. I guess we all know how that — and the rest of 2020 — turned out.

Recently I recreated Round Two of that sublime dish over Soft Polenta (instead of pasta) and smiled recalling my previous post’s admonition to “Live life well.” That advice still stands. It also helps to be adaptable when history repeats itself.

Getting back to the pork cutlets, apologies for lack of an “official” recipe… basically I patted the cutlets dry, seasoned them with salt & pepper (S & P), dredged ’em in a mixture of flour, Lawry’s seasoning salt, dry mustard, onion powder, and S & P, dipped ’em in an egg wash (1 egg beaten with 1/4 cup water), dunked ’em in bread crumbs seasoned with paprika, and fried ’em for 3-5 minutes per side until golden brown.

For more fun and frolics, feel free to click on the bold “greenish” links within this post. You never know when an actual recipe might show up.

As they say, the rest is history.

Enjoying ongoing Comfort Food,

~ Kim

Pizza Playgrounds

Pizza is a veritable playground.

Just when I think I can’t come up with another flavor combo, voila!

Sometimes I outdo myself…

Here ’tis before it became a “hot mess” (to quote a Southern phrase) — artichoke hearts, olives, toasted pine nuts, and mini-pepperoni slices. Basically, I was cleaning out my fridge, freezer, and pantry, and this is what went into the oven.

Hmmm. What sounds good together?

Better yet, what tastes good together?!

With a lil’ goat cheese for added interest atop a gluten-free crust, my taste buds were intrigued for two days. (Anyone else like leftover pizza for breakfast?) The pine nuts took it over the top… crunchy pizza… YUM.

No matter what life presents, there’s a flavor combo awaiting YOUR ingenuity.

Be creative!

Oh my, YES…

Enjoying pizza playgrounds,

~ Kim

It’s What’s For Dinner

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.

Enjoying some mighty fine vittles,

~ Kim