Week 114, 2-25-2018

Thoughts and Quotes: The recognition of a desire within an individual is evidence that the gratification of that desire is within the abilities of the person who recognizes it.  Quite simply, if you have what it takes to recognize a desire, then you also have what it takes to gratify the desire.  Only your thoughts, feelings, attitudes, and perceptions can prevent you from realizing your dreams and desires.  When you begin to affirm positive statements about yourself and visualize yourself succeeding in various endeavors, you begin to reprogram your mind.  And as you think, so will it be.
                                                                       Duke Tufty, Unity Minister, Kansas City, Missouri

Sound the trumpets! The August tea, the 12th and final is finished. At least the photos are finished. I still have some plan write-ups to do.

I've posted the above quotation before, but this is for me. Now that it's time to start putting the tea photos in book format, I need to remind myself that I can do this, because frankly, I'm a little scared. But I have the desire and therefore the ability. Sure hope Duke is right.

Teas: So here it is - the August tea. I wanted to do this outside under my neighbor's pretty tree, but summer is too far off. So we're going to Venice.

THE TABLE

If you're a tea expert, you'll see several flaws with this table. First of all, etiquette dictates that we only use candles after dark. Phooey to etiquette. My tea - I'll do what I want, and you can, too. My Cooking Club meets at lunch time, and we always burn candles. 

Next, the savories go on the bottom and sweets on top. If you'll notice, there's a cup and a water glass close to the bottom tray. Reaching around to get to a little sandwich would be difficult, but the mini-trifle glasses are taller, so easier to pick up. Also, notice the spoons sticking out of the trifles. On the top shelf, they might look a little out of balance next to the chocolate cheesecakes.

Next, the teapot is actually a coffeepot. You can tell by the shape. If the pot had straight slanted sides and the spout right at the top of the pot, it would be a hot chocolate pot. Picky, picky, I say, but I guess the function dictates the shape. The rounded squat shape for a teapot would allow more room for tea leaves to whirl around and open.

And finally, I forgot we'd need dessert forks for the cheesecakes. Too messy for finger food.

If you spotted all the flaws, you are indeed a tea expert.

MENU

Savories: Mini BLT's and Radish and Butter Finger Sandwiches

Scone: Pineapple Scones with Honey Butter

Sweets: Mini Chocolate Cheesecakes and Mini Banana Trifles

THE RECIPES

Make Radish and Butter Finger Sandwiches using white bread. If you want to cut rounds, use French bread. If you want square sandwiches, use white sandwich bread which will yield four sandwiches. You can make them one of two ways. Mix butter and finely chopped radishes using 3/4 cup butter to 1 cup chopped radishes and heap it on, or spread the bread generously with softened butter and press the radishes gently into the butter. You can make two-slice sandwiches if you wish, but I like the look of the open face style. 

For the Mini BLT's, you'll need thick-cut bacon, Romaine lettuce, the smallest Roma tomatoes you can find (try to choose them uniform in size), cheap white sandwich bread, and mayonnaise.

1. Cut the bacon slices in thirds and fry it until it's almost crisp. While still warm, put a toothpick halfway through the middle.

2. Slice the tomatoes and put the slices on paper towels to drain.

3. Choose a round cutter nearest the size of the tomato slices and cut rounds from the lettuce.

4. Toast the bread and cut rounds, using the same cutter used for the lettuce.

5. Spread the toast with mayonnaise, then add the lettuce, then the tomato, and finally the bacon, using the toothpick to hold it all together.

Though the toast and bacon get cold, these are surprisingly good.

GLAZED PINEAPPLE DROP SCONES

2 cups flour

1 Tbs baking powder

1/4 tsp salt

1/4 cup cold butter

3/4 cup coconut milk

1/4 cup honey

1 egg, slightly whipped with a fork

1 8-oz can crushed pineapple, drain and reserve juice

Zest of one orange.

Heat oven to 375°.

In a large bowl, mix the flour, baking powder, and salt. Cut the butter in little pieces and scatter the pieces over the flour mixture.

Using you fingers, mix the butter in until it’s well distributed.

In a small bowl, mix the coconut milk, honey, and egg.

Stir it into the flour mixture and then fold in the pineapple and orange zest.

Drop the dough onto parchment-lined baking sheets. If making regular-sized scones, drop the dough in twelve equal parts. If making mini-scones, drop it with a melon baller. You’ll have lots.

Bake regular-size scones 15-20 minutes. Bake mini-scones about 12 minutes.

Glaze: Mix a cup of powdered sugar, 1 Tbs reserved juice, and 1 tsp pineapple OR vanilla extract. Drizzle the glaze over the cooled scones.

Mix honey and butter in a one to one ratio to serve with the scones.

MINI BANANA TRIFLES

1 3.4-oz box of instant banana pudding mix

2 cups cold milk

1 8-oz carton Cool Whip

2 bananas

1 lemon

Several vanilla wafers or sugar cookies, rough crushed

Make the pudding with the milk according to the directions on the package and refrigerate.

Juice the lemon into a small bowl.

Chop one of the bananas into small pieces and drop in the lemon juice, stirring to coat each piece.

Put a thin layer of cookie crumbs in the bottom of each trifle dish.

Next, put in a thicker layer of the reserved pudding.

Then a layer of chopped bananas.

And then a layer of Cool Whip.

Next another layer of pudding.

Another layer of Cool Whip.

Sprinkle with cookie crumbs.

Cut slices from the small ends of the other banana, coat with lemon juice and stand on end in the top layer of Cool Whip.

Note: I made these in votive candle holders.

MINI CHOCOLATE CHEESECAKES

1 8-oz package cream cheese, softened

1/3 cup plus 1 Tbs sugar

1 egg

1 tsp vanilla

1 Tbs cocoa powder

12 chocolate cookie halves (see note)

Topping (below)
Chocolate sprinkles

Heat oven to 375°.

Line a 12-cup muffin tin with paper liners.

Put a cookie half in the bottom of each cup.

Beat together the remaining ingredients and divide the mixture evenly over the cookie halves.

Bake 10-15 minutes until set. Check at 10 minutes. Cool in the muffin tin. Remove paper liners and put cheesecakes on a plate. Add topping and just before serving add some chocolate sprinkles.

Topping: Mix 1 cup sour cream, 1/3 cup sugar, 1 tsp cocoa, and 1/4 tsp vanilla. Refrigerate.

Note: Buy a package of cheap sandwich cookies at the market. Take them apart and scrape out the filling. The cookie halves will fit perfectly in the muffin tin paper liners.

Thrifting: You know my car can't pass a Goodwill store without stopping. No, these are not needs, they're wants.

This large ceramic basket for $2 - the pear is so you can see the size.

This sweet glass dish for $1. It's about twice the size of a butter dish.

Remember the Farmers Market Tablescape with all the individual teapots?

I picked up this full size eggplant teapot for $3 to use when I didn't have room for the individuals.

I couln't remember the Berry Bonanza Theme Lunch, so I picked up this $2 pitcher, just in case.

Oops! Bad choice. I'll probably pass this along. It doens't match at all.

And I found a great little apple tree for $3 for the Apple Orchard Soup and Salad Lunch, which you shall see very soon.

Tasting: I love Eggs Benedict, but when I moved back to Missouri, I discovered the Hillbilly Benedict. Instead of English muffin, Canadian bacon, poached eggs, and Hollandaise sauce, it's biscuits, sausage patties, scrambled eggs, and cream gravy. Once in awhile, I just have to have one, so Nancy and I went to the Springfield Family Restaurant for lunch and we both had one.

Togs: Though I don't go anywhere to dress any longer, I haven't been able to part with  my evening bags. I'm still taking photos of everything for my insurance file, and I'd forgotten I  have so many. If you need to borrow one, feel free. Sorry, no Judith Liebers.

Tip: Don't be reluctant to buy flowers at Walmart. I purchased these tulips on the 15th and they looked like this on the 24th.

Thank You: Nancy is feeding a friend's chickens while she's away, and the friend told Nancy to take all the eggs. She brought some to me, and I had breakfast for lunch. The eggs were wonderful; nothing like what I buy in the store.

The Pepper and Pals Report: Pepper continues to be the boss over Stormy. If she spends too much time scratching in the potty box and he hears her, he chases her out. He's getting very possessive of that potty box for some reason. 

Stormy is so full of energy, she sometimes just runs and runs around the house. The two of them always join me if I'm in the kitchen. I call it blackmail because they know I have treats in the cabinet drawer.

For some reason, when I load or empty the dishwasher, Stormy can't wait to crawl under the open door.

We've had lots of rain this past week, so the ferel kitties have been spending a lot of time eating and sleeping in the screened in patio. This is Midnight (black) with her "babies" Fred and Ginger. Flower was there, but gone by the time I got back with the camera.

Tasting: This week's soup is Zuppa Toscana. 

ZUPPA TOSCANA

1 lb mild Italian sausage (if you can’t get ground, buy links and remove the skins)

2 cloves garlic, minced

4 cups small cubed potatoes

2/3 cup finely chopped onion

2 15 oz cans chicken broth

1 can water

1 tsp salt

4 cups bite-size pieces of Kale (slightly pressed down)

1 cup whipping cream

White pepper to taste (optional)

Fry sausage and when almost browned, add garlic and cook a little longer. Drain and set aside.

Put potatoes, onions, broth, water, and salt in a large soup pot.

Cook until potatoes are tender.

Add the sausage and garlic and simmer an additional ten minutes.

Add kale and cream and cook on low until heated through. Add pepper, if desired.

This week's salad:

PINK AND GREEN SALAD

This salad would not be the favorite of some people. I could make it for my family (they eat anything), but I have friends who don’t like celery, some who don’t like olives, and others who don’t like grapefruit, so I’ve made it possible to make it for any given number of people.

For each pink grapefruit, you’ll need:

1 large stalk of celery

1 green onion top

1/4 cup sliced ripe olives

Dressing:

1 Tbs grapefruit juice

1/2 tsp sugar

1 Tbs salad oil

1/2 tsp salt

Pepper (optional)

Peel and section the grapefruit. Cut each section in half. Reserve the juice for the dressing.

Slice the celery and add to the grapefruit.

Slice the green onion top and add.

Rinse the olives before adding to the salad.

Make dressing and pour over. Mix well. Adjust salt if needed.

Chill and serve on a bed of lettuce.

These ingredients will serve two. Adjust for your number of guests.

 Muffin Tin Monday:

JELLO MUFFINS

1 20-oz can crushed pineapple in juice

1 6-oz box raspberry jello

1 16-oz can whole berry cranberry sauce

2/3 cup chopped walnuts plus some for garnish

1 apple, unpeeled and chopped

Lettuce

Mayonnaise

Empty the jello into a large mixing bowl and set aside.

Drain the pineapple into a 4-cup measuring cup.

Add enough water to equal 2-1/2 cups. Pour into saucepan.

Bring to a boil and pour over the jello. Stir a couple of minutes to completely dissolve.

Stir in balance of ingredients.

Put paper liners in 24 muffin cups and spoon in jello mixture.

Chill until firm.  Remove paper liners to serve.

Put “muffins” on a bed of lettuce and garnish with a dollop of mayonnaise. Sprinkle on more walnuts, if desired. 

Tissue Box Cards: Now I'm another week behind. Not to worry. I'll catch up soon.

Time for Others: I've starting experimenting with Easter cards. Not happy with either. I'll try some flowers over the bunny's head.

Think Positively: I need lots of positive thoughts that I'll get my computer soon. This slowing and freezing is driving me nuts. Between the plumber coming with a third set of kitchen faucets tomorrow (if these drip, it's time for a new plumber) and the cats under my feet, the men in the little white coats will be showing up if the new computer doesn't get here soon.

THINK SPRING

GET PLENTY OF SLEEP TO AVOID THE FLU

MAKE A WISH ON THE FULL WORM MOON ON MARCH 1

(Called the Worm moon because this is when we should see the castings of earth worms and the return of the robins)

PLAN A SUNNY VACATION

EAT YOUR APPLES

DRINK PLENTY OF WATER

THANK YOU FOR SHARING MY LIFE