Orange You Glad It’s Almost 2021?

(Re-edited to include a recipe…)

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

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!)

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As for the Apricot Nut Bread, see below. The Man Of Few Words gave it a rave review :

“Now THAT’s some good bread!”

Sometimes he actually speaks. :)

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Apricot Nutbread

(recipe adapted from “The Snyder Family Cookbook” submitted by Mariah Snyder)

1 c. dried apricots, cut fine

1/4 c. hot water (soak apricots for 30 minutes)

2 Tbsp. butter, melted

3/4 c. sugar, more or less (I punted)

2 eggs

1/2 c. orange juice

2 c. all-purpose flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

1/2 c. coarsely chopped walnuts

Preheat oven to 325 degrees. Grease an 8″ x 5″ loaf pan and set aside.

Cream butter, sugar, and eggs. Add orange juice alternately with dry ingredients. Fold in walnuts. (I coated them with some of the dry ingredients beforehand so they wouldn’t “sink”.) Pour into prepared pan.

Bake 1 hour or until a toothpick comes out clean. Cool completely on a wire rack before slicing.

NOTE: I made a half-batch in a small loaf pan. (Check for doneness around 40-45 minutes.) If you wish, brush 1 tsp. sugar mixed with orange juice over top of the loaf before baking. (I didn’t — TMOFW isn’t much for “sweets” — but he was thrilled with the way this one turned out.) Additionally, glaze or drizzle it with a mixture of OJ & confectioners’ sugar.

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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! It may sound rather bawdy, but “Dick” refers to 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, you may have to wait awhile for delivery. (Be patient!) It’s well worth waiting for — and reading. “Be A Dick” is a treasure — even if it sounds “naughty.”

I don’t often recemmend things on my blog, but the subtitle on Marc’s book says it all: “How One Person Can Change The World In The Most Unexpected Way.” As I said, don’t judge this book by its cover! I received a number of “questioning” comments after my original post, but it was fun to clarify why I did. :) Also, please check out the recipe update above and have a Happier New Year and a happier outlook on life. We all need that in 2021.

Enjoying orange at The Lake,

~ Kim

In My Kitchen ~ December 2020

In My Kitchen… this fish trio ended up on top of our freezer to make room for the Christmas tree. (I couldn’t help but dress them up a bit to include them in the festivity.) Although the freezer isn’t located In My Kitchen per se, it’s an integral part of our daily meals, faithfully storing stock, vegetables, meat, and more at sub-freezing temperatures. I’m so grateful for its silent, stalwart convenience.

The hostess of In My Kitchen (Sherry at Sherry’s Pickings) encouraged us to include curveballs now and then — things beyond the usual cooking goodies and gadgets. My contribution is “O Fish-mas Tree…” :) For more holiday kitchen fun around the world, please click on her link (in bold) above.

Merry is as merry does.

In My Kitchen… it’s out with the old and in with the new… coffee-maker, that is. Our “modern” one quit on Thanksgiving Day, and my ol’ stovetop percolater came to the rescue until a replacement could be acquired. (It also comes in handy when the power goes out.) Yay for coffee-making alternatives!

In My Kitchen (or nearby)… is my lil’ Charlie Brown Christmas tree. This year I added lights and set it in a window to brighten up the world. Hope it did yours.

We could all do with a lil’ more merry!

Enjoying holidays at The Lake,

~ 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

Fourth of July Frolics

Take one sassy slice of quiche…

add Albondigas (Mexican-style meatballs ala Ally’s Kitchen)…

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.

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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,

~ Kim

More Miracles (aka Hummingbirds)

My hubby seems to have a knack for taking pics of the local flora and fauna, as I may have mentioned earlier.

This particular hummingbird variety remains unidentified, but there it was when I uploaded photos on my camera. (FYI, TMOFW tends not to “tell me” until later or I ask him about them.)

Talk about humility.

A few more “blurs” he managed to capture as it was coming and going…

(Again without a tripod.)

I hope his steady handiwork brings JOY to your day. It did mine!

Enjoying the unexpected and TMOFW as always,
~ Kim