Wine, Chocolate, Music, Friends and Painting............Life is good!

So far, this weekend has been all of the above.....perfect. I have even taken advantage of being at my brother's and sister-in-law's house for taking photographs of the port and chocolate.

Yesterday I delivered the cakes and pistachio truffles to the winery. I will spend several days in the next 2 weeks, preparing lots of chocolate things for Valentine's Day.

Chocolate and Port are meant to be together, that is all there is to it.


Pick up a bottle of Our Ruby Port and some of my Chocolate and see what happens to your evening!

I am so excited about Judy Witts Francini's upcoming visit to Kansas City!

Judy was the our guide on the trip to Sicily in October. She is a California girl who decided in 1984 to take $4000.00 , hop on a plane and fly to Italy to see what she could learn. She decided she loved it so much that she stayed! She married an Italian, Andrea, and then opened a cooking school in Tuscany. Please check her Blog, http://divinaacucina.blogspot.com/.

You can find a link to her in my list of blogs that I follow. Read her bio....amazing!

I will definitely keep you posted on her itinerary. I would imagine there will be a Slow Foods

event, maybe something at Jasper's. I should know soon! In the meantime, check her out on the web. You can even Google her!

Speaking of Slow Foods, the updates on Mike and Christine Hursey's new Casa Somerset, a neighbor of the winery, have been picking up now that the construction is nearing completion. It is going to be beautiful! Mike and Christine were married there in November amongst the concrete and 2x4s. It was lovely a way to bless their new home.

Go to www.casasomerset.com/blog or follow the link in my list of favorite blogs.

Genealogy

I am beginning to feel very guilty about my genealogy projects. They are being ignored due to my Blogging! I usually spend the winter months doing research in preparation for the spring when I take road trips to find old cemeteries and interesting documents in small libraries and city halls, etc.

This winter I seem to be blogging, facebook, text messaging, and the cell phone, I can't seem to settle down to my usual routine! I am always in contact with someone. I'm feeling like I need to have a little private time, just me and Rudy, hanging out, watching All My Children. Heaven only knows what disasters Erica Kane has cooked up since I've been busy!
Napoleon Boneparte Ogg (1840-1883), don't give up on me, I will return to genealogy soon. Last spring, my friend Carlene and I drove to Ray County, Missouri and found my Great Grandfather John Stone's grave, the year before that, I found my other Great Grandfather Napoleon Ogg's grave. It is definitely satisfying to complete a search. I knew which cemeteries they were buried in, but didn't know the location in the cemetery. You get out and start walking the rows. Some cemeteries are listed on the internet with the names and locations of the headstones, but some cemeteries are so old that the headstones are worn away due to weather, broken by vandals, or just simply missing.

My dream is to go to Aberdeenshire, Scotland and research both the Johnstons (my Dad) and the Oggs (my Mom). But before I can do that I need to go to Kentucky and find where the two families settled in the early 1800s, then to Virginia where they settled when they arrived in America from Scotland. I find working backwards is easier. Of course, the first thing I have to do before I can take any more trips is WIN the POWERBALL!

Speaking of Kentucky.....

Fried Chicken sure sounds good right now! But today's recipe is for a very old Kentucky soup/stew. It is called Kentucky Burgoo. Now don't let the name turn you away.

They have been making this in Kentucky since before the Civil War!

1 pound mixed cooked meats, (beef, lamb, pork, chicken and game if you have any!)

1/2 gallon chicken stock

1/2 gallon beef stock

1 cup Somerset Ridge Chardonnay

(okay, so that is a more recent addition by me)

1 ounce Worcestershire sauce

1 cup diced tomatoes

1 large red potatoe, peeled and diced

1 large onion, diced

2 stalks celery, diced

2 carrots, diced

1 green bell pepper, diced

1 cup frozen peas

1 cup frozen or fresh okra

1/4 cup frozen or fresh lima beans

1/2 cup frozen corn

2 teaspoons minced garlic

salt and pepper to taste

(hint, try to dice all your veggies the same size)

Simple directions....combine all the ingredients and bring to a boil. Reduce the heat and simmer very low and slow for 2 hours.

ARTichokes
I have started another painting! It is a vineyard, but will be very different than the last one. ARTichokes has scheduled Friday evenings for open painting and live jazz. It's a wonderful way to spend the evening! Either Becky Pashia or Kristin Goering will be there, always ready and willing to answer questions or give you hints on solving problems with your work. Check out their web page and class schedule:

http://www.artichokeskc.com/



Back to the Kitchen

After the heavy duty cooking and baking for the Christmas holiday, I try to stay out of the kitchen during January. As I look at the date here on my computer, I realize my vacation is over. It is time to preheat the oven!

Being the Grandmother of 6, cookies come to mind....who am I kidding, cookies are always on my mind...not for the grandchildren, for me! If they show up, I will share!

My Grandmother Ogg used to make a wonderful soft raisin cookie for us. I've never found a recipe for them and she obviously never wrote it down. My Mom has told me how Grandmother had a typical flour bin as most farm wives did in the 20s and 30s. In that bin she had not only a huge cloth flour sack full of freshly ground flour from the mill there in Richmond, but also tucked inside was a beat up old pie pan for scooping out the flour. Mom says grandmother knew just how much flour to put in that pie pan, depending on if she was baking biscuits or cookies or pie dough. She doesn't remember seeing any written recipes, measuring cups or spoons.
When I was a child in the 40s, I remember going to that same farm and staying with my Aunt and Uncle. Outside, running along a sidewalk parallel to the farmhouse, there was the garage (more like a small barn) then the hired hand's little house, then the smoke house, the chicken coop and fenced in chicken yard, then the huge vegetable garden. We would make the little trip along that sidewalk, collecting smoked meats, fresh eggs, and every vegetable you could imagine. If we were having fried chicken, they were doomed. My Aunt could grab two chickens by the necks, one in each hand, and with a quick snap, it was over and dinner was on the way. In the middle of the yard, not far from the back door, there was this mound of dirt covered with a grass and had a door. That was the root cellar. down a few steps and it was cool and dark, and as I remember it, with shelves heavy with Ball canning jars, full of green beans, beets, and tomatoes. They were greatly appreciated during the winter months.

Breakfast tasted so good on the farm! The eggs were amazing, their shells were every color, their yolks deep golden yellow and you weren't afraid to eat them! The bacon and hams were smoky and had all that wonderful fat running through them. Yes, I know, it isn't good for you, but it tasted so much better than today. And the bacon grease and lard were used for cooking and baking! My Grandmother's biscuits were little clouds of heaven that we smeared with freshly churned butter and piled on smoky ham from one of the not so recently deceased pigs. And there was homemade jellies and jams from the berries in the garden!

A note about those biscuits....she would melt about a tablespoon of butter and a tablespoon of bacon grease in the baking pan and as she cut the biscuits, she would rub the biscuit around in the melted fat, then turn it upside down and snuggle it up against the other biscuits. OMG!

My Mom tells a story about "sausage making days" that I can truly picture. Mom was the youngest of 5. Her two older brothers worked with my Granddad preparing the butchered hogs, making sure there were plenty of "scraps" for sausage. My Grandmother sat at the sewing machine several days before the big day, making muslin sacks, actually tube shaped, for stuffing the sausage mixture into. Mom's 2 older sisters were old enough to be of help with the stuffing, however I understand they tried to hide to avoid this particular day.
There they were, all the necessary parts of "sausage day". The pork was ground by hand in an old hand cranked grinder, the spices and herbs were added, many hands (up to their elbows!) were needed to mix the ingredients, then the stuffing began. I'm not sure of the actual process, b after stuffing, but I do know those long, fat tubes of sausage were hung in the smoke house along with the hams and pork bellies.
Of course, all the pork fat was rendered in a big black pot over an open fire out in the yard. That lard would end up as delicious pie crusts and light as a feather biscuits.

By the time I was old enough to spend time at the farm without my parents, they were buying or trading corn for many of the foods. There was still an old horse, Nellie, chickens, and kittens everywhere. They would buy a pig and a calf in the spring, feed them until autumn, then they would butcher. Most of the meat went into the freezer out on the screened porch that ran along the back of the house. The old smoke house was still there, but was "retired" by then. But as you walked by, you could still smell that smoke.

Oh Darn! I've done it again!

Okay, I got way off the subject of cookies! Pork and biscuits do that to me!



Cookies....my favorite cookie of all times is baked by Mrs. Frosch, Inge's mother.



Every Christmas she sends a huge box of her homemade Lebkuchen, a traditional German spice cookie. If it weren't against the law, I would wait in the bushes and pop the old UPS guy on the head and make off with the package! They are THAT GOOD!


My 2nd favorite cookie,and it is a very close second, would be my Mom's Sugar Cookies. She always blushes when I call them hers, she got the recipe years ago from someone, and you can find the recipe in many cookbooks. Whoever came up with the recipe...Good Job!


Lebkuchen


1 pound honey


1 pound sugar


1 heaping teaspoon cinnamon


1 heaping teaspoon ground cloves


1 dash ground ginger


1 rounded tablespoon baking soda


1 stick butter, softened


1 cup milk


3 large eggs


2 1/2 pounds flour


1/2 pound ground walnuts


cocoa for color (adjusting to your liking)





for glaze:


Powdered Sugar


Warm water





Cream the butter, sugar, honey and then add the eggs. Sift all of the dry ingredients together. Add the dry ingredients alternately with the milk and the ground nuts to the creamed mixture.


Preheat the oven to 350 degrees.


Lightly flour a work area, then roll out the dough. Cut with 1 1/2 to 2 inch cookie cutters, traditionally they use round and star shaped cutters.


Bake on greased cookie sheets for 15 to 20 minutes. When cool enough to remove from cookie sheets, glaze with mixture of powdered sugar and warm water.


These cookies can be kept for months in a cool place if stored in a metal can along with a whole apple............and if you hide them from me!



Mom's Sugar Cookies


1 cup butter, softened


1 cup sugar


1 cup vegetable oil


1 cup powdered sugar


2 eggs


1 teaspoon vanilla


4 1/2 cups flour


1 teaspoon baking soda


1 teaspoon cream of tartar


1 teaspoon salt


1 teaspoon nutmeg





Cream the butter and sugar until light and fluffy. Beat in the oil and the powdered sugar, then the eggs.
Sift together the flour, baking soda, cream of tartar, salt and nutmeg. Add to creamed mixture.
Drop by teaspoonfuls onto an ungreased cookie sheet. Flatten the cookies to 1/4 " thick with a glass, bottom dampened then dipped in sugar. Bake in a 350 degree oven for 8 to 10 minutes, until lightly browned around the edges.

Hope you enjoy them!

Kansas Big Sky in the Winter....Maybe my next Painting?

Somerset Ridge Vineyard and Winery Tasting Room

Valentine's Day is fast approaching and I have been charged with the duty of supplying the Somerset Ridge Tasting Room with lots of Chocolate goodies. As of this afternoon, I am busy with Somerset Chocolate Pistachio Truffles and 4" Chocolate Port Cakes. If all goes well, they will be available in the Tasting Room this weekend, 1/31 and 2/01.

Love is better with Chocolate!

American Buffalo, Lean and Tender

As I promised....equal time for American buffalo.............

Buffalo is very low in fat, very high in flavor, and is available from several local Buffalo Ranches and at Whole Foods grocery stores.

At the vineyard, Somerset Ridge, my job is "Chef". I cook for all of the harvest events in the fall

and right now, for all Dinners for 12 as well as appetizers for all Wine Tasting parties scheduled

in the Tasting Room. It has been such fun developing recipes for the vineyard, featuring the

wines of Somerset Ridge. When Buffalo Red was released several years ago, I went to work on a

chili recipe using Buffalo Red wine. During the development process, I actually came up with

several that I loved. I am going to share one of those with you. It is pretty simple and straight

forward.

Buffalo Chili

2 tbsp Vegetable Oil

3 lb Ground Buffalo Meat

1/4 c Flour

2 onions, diced

1/2 c Water

2 tbsp Minced Garlic

1/2 c Green Bell Pepper

1/2 c Red Bell Pepper

1/2 c Jalapeno Peppers, diced

2 c Tomato Sauce

1/2 cup beef broth

1/4 cup paprika

1/4 to 1/2 cup chili powder

4 tbsp ground cumin

1/2 tsp cayenne pepper

1/2 tsp black pepper

1/2 tsp white pepper

1/2 cup diced green chilies

2 tbsp dried oregano

1 1/2 tsp crushed red pepper

1 cup Somerset Ridge Buffalo Red Wine

Instructions Saute Buffalo meat in the sunflower oil until just barely pink. Add flour and stir together, cooking until meat is cooked. Add remaining ingredients and simmer for 1 hour.

If you like beans in your chili, please add them. As with all soups, stews and chilies, make the day before serving, flavor definitely improves. Serves 12+

Serve with big chunks of hot buttered corn bread.

I personally like it with a big spoonful of

Creamy Corn Pudding

plunked right in the middle of it

2 tablespoons butter or margarine
3 eggs, beaten
1 15.25-ounce can whole kernel corn, drained
1 12-ounce can evaporated milk
1/2 cup dry unseasoned breadcrumbs
1 1/2 tablespoons sugar
1 1/4 teaspoons Lawry's Seasoned Salt

In preheated 350ºF oven, melt butter in 1 1/2 to 2-quart casserole dish; grease dish with melted butter and set aside. In large bowl, combine remaining ingredients. Pour into casserole; place casserole dish in large pan filled with enough boiling water to reach half-way up sides of dish. Bake until pudding is just set, about 60 minutes.

Tasting Room at Somerset Ridge Vineyard

http://www.somersetridge.com/

Researchers in Miami are investigating the anti-aging effects of Resveratol

We've heard for a long time about the benefits of drinking red wine in moderation. My husband, Arch, was delighted at the news. As Vice President of Tasting for Somerset Ridge Vineyard, he was a big fan of red wine. Each evening, as he poured a glass of red wine for each f us, he would smile that silly smile of his and say, "I'm doing this for my health."

Now the results of a new study reveal that a substance in the wine may be a 'fountain of youth.' In the experiment, a compound found in red wine called 'resveratrol' stalled the decline of heart function that happens as we age. Researchers say the compound might also fight cancer, Alzheimer's disease, heart disease and stroke; some even say it could even slow the aging process. That got my attention! So, as they say in the old country...."Alla Salute!"...or.............

French …….. “A votre sante!” German......."Prosit!"British……… “Cheers!”

Hungarian…. “Egé szé gé re!”Japanese…… “Kanpai!” Polish……… “Na Zdrowie!”

Russian……. “Za vashe zdorovye!”Greek……… “Yasas!”Chinese…… “Wen Lie!”

Irish……….. “Slainte!” Swedish…… “Skal!” Brazilian….. “Saúde!”Spanish…… “Salud!”

Don't forget to try a great Red Wine Sauce next time you fix a Roast Beef

1 tablespoon minced shallot or onion
1/2 cup dry red wine
1/2 cup beef stock or broth, warmed
2 tablespoons softened butter
Salt and freshly ground black pepper to taste
A few drops of freshly squeezed lemon juice or vinegar (optional)
Minced fresh parsley leaves for garnish
Preparation:Pour off all but 1 or 2 tablespoons of the cooking fat (if there are any dark, non-fatty juices in the roasting pan leave them in there). Turn the heat under the pan to medium-high and add the shallot and the wine. Cook, stirring and scraping, until most of the wine has evaporated, the shallot is soft, and the bottom of the pan is clean. Add the stock and repeat; when there is just under 1/2 cup of liquid, turn off the heat. Add the butter, a little at a time, stirring well after each addition to incorporate it. Taste and season if necessary with salt, pepper, and lemon juice or vinegar. Spoon this sauce over the meat, garnish, and serve. Yield: 1/2 cup

This also makes a great pan sauce for a big Ribeye Steak about 1" thick, cooked right on top of your stove.

Using a heavy skillet, such as a cast iron pan, melt 1 tablespoon butter in 1 tablespoon olive oil. When skillet is very hot and but butter is not burned, season your steak with your favorite seasonings. Gently lay the steak in the pan, then, without moving the steak even a tiny bit, cook the steak over high heat for 2 minutes for rare, 3 minutes for medium rare, then turn steak over and cook another 2 minutes. Remember to use tongs rather than a fork.

Remember, you poke holes in your steak....you loose juices!

Remove the steak to a platter and tent with foil to keep warm while you make the sauce.

If your favorite steak cut is a T-Bone or Porterhouse, you will need to adjust cooking time due to the bone. They will take longer. Use an instant-read thermometer to check for doneness.

And yes, I know, you poke a hole in your steak!

------------------------------------------------

Just received a note from my buddy George, the Pig Killer, telling me how much he likes my blog. To keep George happy, I am about to send you several Pork recipes. George is a Jewel of a friend, and was my husbands very best friend. He is Inge's husband (that is the Inge of "Two Old Broads Abroad" fame). Today, he is all of the above plus a major source of information on pork products for me. Thanks, George.

My Sunday Gravy

(In Italian American communities, Sauce is called Gravy. On Sundays, extra meat is added)

1 pound sweet Italian sausages (pork!)
2 pounds meatballs, cooked (at least 50% pork!)
5 lean pork chops (duh!)
1 pound lean spareribs (pork!)
1 pound lean beef, 1 piece (sorry, George)
1/2 cup olive oil
1 medium onion, chopped
1 clove garlic, chopped
1 pinch each of dried basil, red pepper flakes, and dried mint
1 6 oz can tomato paste
1 28 oz can peeled and crushed tomatoes
1 28 oz can water
salt and pepper to taste

1. Fry all the meats in 1/4 cup olive oil in a large heavy saucepan. Add additional oil if necessary. When all meat is browned, transfer them to platter. Add the remaining 1/4 cup oil to the residual juices in the pan. When the oil is hot, saute the onion, garlic and seasonings until transparent.
Stir in the tomato paste and blend well. Add the tomatoes and stir until blended with tomato paste and oil. Stir in an extra pinch of seasonings. Add water starting with 3/4 can full, then add ding more until desired thickness is achieved.
2. Let the sauce come to a full boil and add salt and pepper to taste, then another pinch of each of the herbs. Return the meat to the pan, then simmer over medium-low heat, uncovered, for at least 1 hour, until the meat is fully cooked. Stir gently every 15 minutes.
3. There is enough sauce and meat for 3 pounds of pasta. Place meat in one large bowl, the cooked pasta in another. Pour some of the sauce over both, additional sauce into a bowl of its own to be passed around the table.
4. notes: make ahead by at least 1 day so that fat may be removed from gravy when cold.

Hungarian Goulash

By the National Pork Producers Council

1 1/2 pounds boneless pork, cut into 1" cubes
1 pound small new red potatoes, halved
2 medium onions, halved, thinly sliced
1/4 cup water
3 tablespoons ketchup
1 tablespoon paprika
1 clove garlic, minced
1/4 teaspoon black pepper
3 cups shredded red cabbage
2 tablespoons all-purpose flour
1/2 cup sour cream
1/2 teaspoon caraway seed
Chopped parsley, for garnish

1. Combine pork, potatoes, onion, water, ketchup, paprika, garlic, pepper and cabbage in 3 1/2-quart slow cooker. Cover and cook on low heat setting 7-8 hours or until pork and potatoes are tender.
2. Combine flour, sour cream and caraway seed. Stir into pork mixture and blend thoroughly. Serve garnished with chopped fresh parsley, if desired. Serves 6

Rosemary Port Pork Chops

1/3 cup all-purpose flour

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. dried parsley

salt and pepper to taste

4 tbsp. vegetable oil

4 (3/4 inch) thick pork chops

1/2 cup chicken broth

2 tbsp. Somerset Ridge Ruby Port

1 tsp. chopped fresh rosemary

1 onion thinly sliced

In a small Bowl, combine the first five ingredients. Mix well and dredge each pork chop in the mixture, patting lightly to evenly coat each chop.
Heat the oil in a large skillet over medium high heat. Sauté the chops in the oil for four to five minutes per side, or until well browned. Add chicken broth, port and rosemary to taste. Spread the sliced onion over the chops, reduce heat to low, cover and simmer for ten minutes.
Flip the chops, allowing the onion slices to drop down into the liquid. Re-cover and simmer for five more minutes, or until pork chops are done.
Season with salt and pepper to taste. Makes four servings.

I guess to be fair and non-partisan, I'd better make the next blog about that most noble giant,

the American Buffalo.

Sounds like a Southwestern menu is in the works.......

Becky Pashia, instructor extraordinaire and

Kay Tucker, student pain-in-the-neck

Last Day of Class, ARTichokes, 10557 Mission Road,

Leawood, Kansas

Today I completed my 3rd set of classes at Johnson County's premier

gallery and artist's studio, ARTichokes. This wonderful place was founded by Becky Pashia, Megan Sutherland and Jackie Warren in the Mission Farms area. Who is Becky Pashia? Becky has had her own art business, Motif, for 20 years, creating original paintings for homes and businesses. She has also been dedicated to encouraging creativity in children through her Scribble Shop project, which brings all the visual and fine arts together, and has written many children stories.

Most recently, she has been my instructor, which is quite an undertaking. One day she asked "Kay, why are you sitting there staring at the canvas?" I had chosen a subject that was a real challenge for me, and not being anxious to show what a mistake I had made with that choice, I just sat down. Becky encouraged me, she actually "Fluffed Me Up", enough for me to pick up my brush and get started. Becky teaches you to paint the atmosphere around your subject, you can actually "feel" the weather, the heat, the wind, the humidity in her paintings. That is what I wanted to learn.....so, I put my brush into the paint and started. Here we are, 4 weeks later and I have completed my painting, "Vineyard Haze" shown above.

Starting the first Saturday in February, I will be taking Becky's Abstract class, I'll go early so I have plenty of time to stare at the canvas. I will end up with 4 paintings at the end of the

4 weeks! I am excited!

To check out ARTichokes webpage. go to

http://www.artichokeskc.com/

First Annual

ART in the VINEYARD

I've been given the honor of planning the First Annual Somerset Ridge Vineyard's Art in the Vineyard. I am looking for a weekend in July and outstanding paintings from local artists. I'm thinking Becky Pashia, Ada Koch, and Kristin Goering, all of ARTichokes, are my answer. I have spoken to each of them and they think it is a great idea. Each of these amazing artists has wonderful work and can guide me to other artists. I think as soon as they see where I feel the Art in the Vineyard should be held, they will be as excited as I am. I'm thinking Field Trip to the vineyard as soon as the temperature gets above freezing!

Since it is freezing here in Kansas City, here is a soup recipe for these cold winter evenings.

Italian Meatball Soup

serves 10

2 1/4 pounds ground beef
3/4 pound ground pork
6 eggs, lightly beaten
1 cup finely grated Parmesan, plus more for garnishing soup if desired
3/4 cup Italian bread crumbs
3 tablespoons finely chopped garlic
3 teaspoons Italian seasoning
3 teaspoons salt
6 pinches crushed red pepper
6 tablespoons olive oil
1 1/2 cups chopped onion
3/4 cup chopped celery
6 tablespoons tomato paste
3 cans whole tomatoes (14.5-ounce) crushed with your hands, with their juice
10 1/2 cups beef stock or
1 1/2 cups ditalini or other small pasta shape for soups
6 tablespoons chopped fresh basil leaves

1. In a medium mixing bowl combine the ground beef, ground pork, eggs, Parmesan cheese, bread crumbs, 2 tablespoons of the garlic, 1 1/2 teaspoon of the Italian seasoning, 1 1/2 teaspoons of the salt, 3 pinch of crushed red pepper and mix until thoroughly combined.
2. Divide the meat mixture into tablespoons and roll into smooth balls in your hands. Set rolled meatballs aside on a plate or other flat surface.
3. In a large soup pot, heat the olive oil over medium high heat until hot. Add half of the rolled meatballs and cook, stirring occasionally, until browned on all sides, about 4 minutes. Transfer the browned meatballs to a plate and set aside. Brown the remaining meatballs in the same manner and set aside.
4. Add the chopped onion and celery to the pot and cook, stirring, until vegetables are soft, 3 to 4 minutes. Add the remaining teaspoon of minced garlic and cook for 1 minute. Add the tomato paste, tomatoes and their juices, beef broth, 8 cups water, remaining Italian seasoning, remaining salt, 3 pinches of crushed red pepper and stir to combine. Return the meatballs to the soup pot and bring the soup to a boil. Reduce the heat so that the soup just simmers and cook for 30 minutes.
5. Using a spoon, carefully skim any fat that has accumulated on the top of the soup and discard. Add the ditalini to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

The Way to A Man's Heart.....

Isn't he handsome? His name is Rudy and we are temporary roommates. My brother and sister-in-law try to get away to Palm Springs every January. Last year they were only able to stay for a week, but this year they are staying three weeks. While they are gone, I get to spend time with their collie, Rudy.

Mr Rudy and I have a great relationship. He truly seems excited when he sees me! Today when I got a call from Tom and Vicki, I told them how and what he was doing, then asked how many doggy treats he got each day. When Vicki told me very few, some days none at all, I knew I was in trouble! Its not that Rudy told me he was suppose to get two each time he came in from outdoors, it just seemed like that is what I should do. Then, last night he wanted out a lot...not for more than a minute or two, then barked at the door to be let back in. Now the weather here in Kansas City is COLD, in the teens, so I can understand his not wanting to stay out very long. I open the door, he bounces in and heads straight for the laundry room where the treats are kept. It finally dawned on me early this morning, when he wanted out and then back in at least 4 times in an hour, I was being hoodwinked by a dog! I have to think this problem can be reversed, I know Tom and Vicki don't want to come home to a 200 pound spoiled puppy! One week is gone, so that leaves two weeks to correct the situation. This calls for tough love! I can probably pull this off as long as he doesn't look at me with those precious little eyes....I mean, look at the photo...who can resist that face?

Okay, let's face it, I'm doomed!

Speaking of adorable faces, look at this one! His name is Lincoln.

He is one of my Grandpuppies, I am his Mimi. He also loves treats! He has two cousins, Murphy and Louie that will show up here on my blog very soon!

Two Old Broads Abroad...the final chapter!

So far, we have traveled through the vineyards of the Black Forest in Germany, enjoyed the life in Alsace, drove through Switzerland with out stopping, lived it up on and around Lake Como in Italy, soaked up the scenery in Austria, and finally, drove all over Bavaria drinking beer and eating a ton of food! Today, we finish our trip and arrive back home. Thanks for letting me tell you about my trip, I love sharing it!

Part 6

Friday was reserved for repacking our bags and resting. It was still a very interesting day….Inge had to find room in her bags for all of the beer steins she had purchased here and there, as well as the Hummels, the purse and scarf, the candy, the crocks, the cookies, etc. Mine wasn’t much better, actually. I tried to lift the big one, it felt like I was carrying gold bars!
Friday evening there was one more final family dinner at Fini’s. Once again, we drank too much and ate too much. Would we never learn?
After much hugging and kissing, and tearful good-byes were said, we staggered off for our last night’s sleep in Bavaria.

On Sunday morning, exactly one week after the flea market, we packed the car, doing serious injury to backs and shoulders. Inge actually had me practice picking up my carry-on bag, to see if I could do it without wincing in pain. You never want the airline personnel to see you act like your bag is too heavy, or they will make you check it. We were already at our limit of checked bags. I’m not a very good actor!
Car loaded, good-byes said, we turned the Cruiser towards Frankfurt. Our destination was a small town on the outskirts of Frankfurt, one where we could spend the night and still be close enough to the airport to make our early morning flight. This leg of the journey was my least favorite. No mountains, no vineyards, no castles. It was pretty boring, once again, we could have been driving through Jersey.
We missed a turnoff due to some construction, so we saw more of Frankfurt and Weisbaden than we wanted to. We finally found ourselves driving parallel to the Rhine with vineyards on the opposite side of the road. The sun was setting, turning the vines golden with its last rays. The river was getting rougher by the moment, the wind was picking up as gray clouds moved in. We quickly found a tiny pensione for 44 euros for the two of us, with breakfast included. At this point in the trip, I was counting every penny!
We wandered along the river, found a lovely Greek restaurant that was the perfect spot to un-wind. And they had marvelous wine!

I suppose this tale isn’t complete without a thorough description of the torture of flying home. I was searched more than once, dropped my carry-on that we all know was too heavy. It landed on my toes, causing me to limp through the airport, couldn’t get ice for my diet coke, and a Pakistani was seating in my seat when we boarded the plane! After a few moments of confusion, he moved, we buckled in and went winging towards America and our wonderful husbands.

Thinking things were going well, we stood as our plane stopped at our gate in Newark We stood, and we stood, and we stood some more! It seems to take forever when you are getting off of a plane, but this was ridiculous! The Pakistani was standing in the aisle right in front of me. Finally we reached the aircraft door. There stood four armed guards waiting for Mr. Pakistani. I suppose since he had been in my seat to begin with, as they escorted him through the airport, I was asked for my passport and ID, again, then had everything searched, again. I was finally released to find Inge. Newark Airport is a big one. At long last, we found our way to the baggage claim, then headed for customs.

I don’t even like to think of this part of the trip! It was torture. Wait in line and make sure your toes aren’t even touching the yellow line on the floor. Every employee was a non-English speaking person. No one was in an even slightly pleasant frame of mind. I felt like a criminal waiting for sentencing.

By hand, we carried all 1000 pounds of luggage up a flight of steps, then a quarter of a mile down a long passageway to a sign that tells us we have gone the wrong way! Re-tracing our steps, and I do mean STEPS, we then made the long journey the correct way. We crashed (possibly a poor choice of words for airport talk) at the gate. After a 30 minute rest we were informed the gates were all full and we would have to carry our luggage down a flight of stairs to the ground level ,across the tarmac, then UP the Steps into the plane! ONLY IN AMERICA!

Actually, we were glad to be back in America. I, however, would have preferred to see more American employees in America’s airports, Americans who spoke English! It was particularly important to me as we left the runway and flew over “Ground Zero”. That empty space in the skyline rips at your heart. The tiny little Statue of Liberty below tried her best to mend the hole. It was very, very good to be back home!

The flight to Kansas City was good, no "problems" on board. Inge and I both freshened up to greet our husbands. When we landed we rushed through the gate to their open arms. What happened next was amazing….it astounded me! While I flew into Arch's arms, Inge yelled at George to get her luggage as she sprinted out of the terminal to have yet one more cigarette! She is quite a companion! Thanks, Inge, for driving me around Europe!

© Copyright 2008 photographer: Roy TennantFreeLargePhotos.com.

Two Old Broads Abroad

Part 5, Bavaria
We spent a total of 8 days in Karlshuld. We did that eating thing everyday.
And I had planned on coming home thinner due to all of the walking!
Our second day there ways….Ta-Da (drum roll) Sunday, Flea Market Day! We met her cousin Leonard, the King of Potatoes, at the pretzel stand. From there we followed him to Ingolstadt. Leonard is known far and wide, you thought I was joking with the “King of Potatoes” thing?
When we arrived at the flea market, he parked his car in the middle of the street. We did too….no one would bother us or our car, we were with the King!
This flea market was a HOOT! Inge bought at least a dozen steins and crocks, and I found some wine paraphernalia. You just never know when you will need some paraphernalia. The day was going much too fast. We went to Leonard’s house, where Inge’s cousin Fini had Liver Dumpling Soup (what I wouldn’t have given for some of Ludvig’s curried pumpkin soup!) and then she brought out homemade desserts you wouldn’t believe. This woman works in the potato fields, cooks for all of the help, looks like a million bucks and is a pastry chef! I felt so inadequate. So I ate another piece of cake. We staggered home around 5:00pm because we needed to get ready for dinner. I wonder if Playtex still makes those rubber girdles we used to wear in high school?

I think the most memorable night of our stay in Bavaria was spent in a little town called Sinning. Leonard and Fini’s daughter lives there. Fini picked us up and we drove to Margit’s. From there, the four of us went to a little Inn because they were having a Bavarian band that night. Oh Boy! Did we eat and drink and sing and laugh! Most everyone was in traditional dress, lederhosen and dirndls. I practiced my German again by ordering ein dunkel, and the band started to play. These guys were so cute, but the cutest one was the tuba player, he wore long underwear under his lederhosen, after all, it was fairly cold out! The whole evening turned into one giant party. One old German even professed his love for me, but like a good girl, I went home with the one that brung me!

On Tuesday, Hertha drove Inge and I part way to Munich. We boarded a train for the last half of the trip. As the three of us left the underground station, we climbed the stairs and I found myself in the heart of the square where the Glockenspeil entertains the crowds. Unfortunately, we were never in the square when it did it’s thing, but I’m sure it would have been amazing.
Our first stop was the Hof Brauhaus. We ate, we drank, we had a great time.
The food was good, the beer was good, the music was good. And of course, I had to consider the amount of history that has taken place there! WOW!
Hertha ordered a particularily interesting dish for her lunch. She refered to it as a Farmer’s Bowl. What she ate was a bowl full of every kind of animal body parts they could force into one pot! It looked fairly disgusting, but she seemed to enjoy it.
After lunch, we had just enough time to do some shopping before we met up with a tour company for a tour of Munich and the Olympic Village. The tour lasted about 2 ½ hours. 70% of the main part of Munich was destroyed during World War ll. As they cleared away the rubble, they removed it to a spot north of town. It took years for this to be accomplished. As a matter of fact, the last vacant lot left from the war damage was just built on in 2000.
Everything that has been rebuilt, was reconstructed as close to the original as possible when it was a building important in history. However, Hitler’s house (the Brown House) was not rebuilt, nor was the large synagogue. Most old government buildings are now art museums, housing some of the world’s most famous collections.
We made our way to the site of the 1972 Olympics. This is where Mark Spitz won his 7 gold medals. The area is beautiful, the architecture amazing.
But everyone seemed to be taken by a bright green hill. It was huge, beautifully landscaped, with long walkways and the greenest grass I’d seen since Austria. Beneath that grass and the walkways lies the huge pile of rubble removed from the bombing of Munich.
We rode up to the top of the Olympic tower and looked down on the village below. There were the dormitories used by the athletes. Among them was the building that housed the Israeli athletes that were murdered by the Palestinians at the close of the ‘72 Olympics. So much of the history in Germany is sad, it seems strange all of the terrible things took place in such a beautiful city.
At the end of the tour, we returned to the city to do a little more shopping, and I was in need of a cola light mit viel ice! We found a McDonalds. When I placed my order, the kid told me I didn’t want it mit viel ice! I said “Oh yes I do!” He explained to me that it would give me a sore throat! After handing the cup back to him several times, I finally got my ice. We were pretty darned exhausted on the ride back to Karlshuld, but it had been another great day.

The next day we learned about the peet moss, the potatoes, and how suddenly a storm can happen. I now have an umbrella that looks like one of those from the cartoons….you know the kind, inside out! What a wind! But we didn’t let it stop us. We had cemeteries to visit. Inge’s parents rely on her to visit all of the graves of relatives on both sides of the family. We did this in Bahlingen also. Inge would stand behind each head stone, smile and I would take her picture. These photos were proof of her visit to the cemetery.
I’m sure she mailed them to Mom and Dad as soon as she got home!
We were invited to another cousin’s home for cake and coffee, which was delicious. Then, sure enough, out came the Rolls, and Pretzels, Sausages, and Cheeses, and lots of beer! I knew I was gaining weight by the minute!
By the time we got home, all I could think of was a cup of tea and a good book. The wear and tear of traveling was beginning to take its toll on me. Oh good grief! Tomorrow we had another castle to tour!

Thursday was a very hard day, particularly on Inge. We had a full day of driving ahead of us. Our trusty PT Cruiser sped down the autobahn towards Neuschwanstein, another one of old nutty Ludvig’s castles. I possibly might have gotten us off of the autobahn too soon, but it turned out to be a beautiful drive! Part of the drive took us back into Austria for a short while, and yes, it was still the most beautiful place in Europe.
When we arrived at the castle area, we parked the car and bought tickets to ride a horse drawn carriage up to the castle. We shared the ride with a brother and sister from Texas. The brother had been there several times and told us we should take the walking path on up to the bridge before we took the actual tour. It sounded like a good idea at the time. Now close your eyes, picture two middle aged American women, both over weight........

Photograph courtesy of http://pictures.n3po.com/Image from N3PO

and out of shape, climbing a path that is at least a 45 to 50 degree uphill grade! And Inge was smoking! People coming down the hill were actually laughing at us! We gasped, we staggered, we had leg cramps you would not believe! We made it half way and said, “forget this!” We collapsed along the pathway, caught our breath, and went to get in line for the tour. Inge needed a cigarette, of course, so she went to a smoking area, leaving me to take photographs. Suddenly I hear her yelling at me. We were about to miss our tour, and the next English tour would not begin for several hours! Already exhausted, totally out of breath, we raced as fast as we could, through the gate, through the door, and there before us was a winding stairway…UP! I swear I had black spots floating around in my eyes by the time we caught the tail end of the tour. I could barely hear the guide with Inge’s gasping right beside me! If I could have gotten my hands on her cigarettes without starting another war in Germany, I would have thrown them over the side of old Ludvig’s castle!

It turned out to be a wonderful tour, and the history of Ludvig just kept getting better and better! What a nut. But as I stood looking out one of the windows way up high in the castle, I saw why he would build there. It was breathtaking! Inge and I were living proof of that! It turned out we had to run up a total of 30 steps to catch the tour, then immediately were led up an additional 62 steps! All together we went up 120 steps, then down 120 steps!

The drive home was extremely long and hard. We two old broads were not in good shape by the time we hit the evening rush hour around Munich. It was after 8:00pm by the time we arrived back at Fini’s for dinner. So far, Inge had driven every mile of this trip, she had to have been exhausted!

Recipes















Here are 2 recipes that are typical German fare. I fix them for our harvest event at the vineyard when we celebrate Oktoberfest. Naturally we serve Somerset Ridge Oktoberfest Wine with our Brats, Sauerkraut, Red Cabbage and German Bread!

German Potato Salad
Serves 8
6 cups diced peeled potatoes
10 slices bacon
small onion, diced
1/2 cup cider vinegar
4 tablespoons water
6 tablespoons white sugar
2 teaspoon salt
1/4 teaspoon ground black pepper
1 chopped fresh parsley for garnish.

1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2. Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
3. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Braised Red Cabbage
Makes 8 servings

1/4 cup butter or margarine

1 medium onion, thinly sliced

1/2 medium red cabbage, thinly sliced (about 1 1/4 pounds)

1/4 cup water

1/4 teaspoon salt

1/4 teaspoon ground white pepper

2 carrots, grated

3 tablespoons cider vinegar

1/2 teaspoon caraway seeds

1.Melt butter in a large skillet over medium heat. Add onion, and saute 5 minutes or until tender.

2.Add cabbage; cook, stirring often, 2 minutes. Add 1/4 cup water, salt, and pepper; cook, covered, 10 minutes or until cabbage is crisp-tender.

3.Stir in carrot, vinegar, and caraway seeds; cook, uncovered, 5 minutes. Serve warm.

Casa Somerset

Check out the blog for Casa Somerset, a new Bed and Breakfast just down the road from our vineyard. It is going to be absolutely beautiful!

On the blog you will see "Chef Kay" listed, click on it to see photos and read about Mike and Christine Hursey's, Casa Somerset's owners, day at our harvest this last September.

www.casasomerset.com/blog

Come to Somerset Ridge Vineyard and Winery

Go to http://www.somersetridge,com/

for hours and directions

Two Old Broads Abroad



part 4

The highways through Northern Italy are excellent, beautiful vistas, hundreds of vineyards, several mountain ranges, and you can see them all! Because of the strike, all of the tollbooths were unmanned, it didn’t cost us a dime.
After we had driven several hours and the sun was up, Inge needed coffee.
There are these little shops along the roadway, similar to QuikTrips here in America. Inge wanted a cigarette (why she ever started smoking again is beyond me!) so I told her I would order her a cup of coffee. The place was packed like sardines, all of these fairly short, dark haired people, all talking a mile a minute (and some people say I couldn’t possibly be Italian!) each holding these tiny little china cups and saucers. Their eyes looked like they were sewn open, big, wide-open eyes everywhere! The clerk handed me this cup and saucer, I looked inside and truly thought he had handed me a dirty cup! There was maybe 1 ½ teaspoons of mud in the bottom of the cup. No wonder their eyes looked so weird! They were drinking Italian coffee! These guys were so wound up they bounced like Tigger all the way to their cars. Yee Gads! They were going to be driving on the same road we were traveling! I ordered Inge a triple. She would need it to keep up. Inge took one look at it, added some cream, gulped it down and said “Let’s Split!” I made sure my seat belt was really tight!
After flying across the rest of Northern Italy, we crossed the border into Austria. Switzerland can keep their scenery! Austria doesn’t have one ugly spot! It is picture perfect everywhere you look. I have never seen greener grass, or bluer skies, or whiter snow! The sun even shines brighter in Austria. And they have beautiful vineyards! I needed more film. The cost of developing all of my film may surpass the cost of my airfare home! But I had to have photos, this was a trip of a lifetime!

We really didn’t stop in Austria except for lunch and to gas up the car. You see, it was Friday and this entire trip was planned around one particular day.
I just thought Inge’s class reunion dictated the date. No, Sunday was the day that controlled our lives, and it was fast approaching! We had a very important appointment in a little town in Germany, north of Munich, called Ingolstadt. What was our important appointment? A FLEA MARKET! The last time she was there she bought a great beer stein for next to nothing! I guess we all have little quirks, but this seemed excessive to me.
We spent the night in a wonderful little inn just over the German border in Bavaria. Bernau-on-the-Chiemsee is a delightful little town, just down the road from King Ludvig’s castle. We threw our stuff in the room, after lugging it up two flights of steps (the elevator at the Metropole was looking better and better). Our room had a wonderful Bavarian look to it, after all we were in Bavaria. The railing around our balcony was covered with flowers, and little hearts were cut into the wood. I had a sudden urge to yodel! "The hills are alive with the sound of music!"
If you ever go to Bavaria, make sure you know this one phrase…”ein dunkel bitte”. That is how you order one of the best beers in the world! Dunkel is a dark, almost creamy beer. Strangely enough, it made me want Apple strudel.
Arch was not going to believe his “wino beer swiggin’ wife” when she got home! Dinner at the inn consisted of dunkel, dunkel, soup and more dunkel.
It was wonderful!
Saturday morning we hauled all of the luggage back down the steps to the car and left Bernau, driving around the lake to tour the castle. Ludvig was nuttier than a fruitcake, but he did know how to pick the best spot for a castle! It is out on an island in the middle of the lake. A short boat ride and there it is.…the island that is, not the castle. The castle is a long walk from the boat dock. Did I mention it was a very cold, wet and windy morning? But it was a beautiful walk. The castle is amazing, but most of it (about 75%) is unfinished. I thought Inge had some quirks! Ludvig was a crazier German than Inge could ever hope to be! He built 3 castles, never finished any of them, and was found drowned in three feet of water. That is strange since he was about 6’ 4” tall and an excellent swimmer! I personally think the family was tired of him spending the family’s fortune on castles, and they hired a hit man to finish him off. He didn’t live long, but he sure did live well.
After the tour we stopped at the Inn on the island for lunch. They make a curried pumpkin soup that is to die for! And the wine was excellent.


This isn't the exact recipe from the Inn, but very close. I found it on http://www.allrecipes.com/.

Curried Pumpkin Soup

INGREDIENTS

4 Macintosh apples - peeled, cored and chopped
1 tablespoon butter
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon curry powder
1 teaspoon ground cumin
1 (15 ounce) can pumpkin puree
4 cups chicken broth
1 cup water
1 teaspoon white sugar



DIRECTIONS
Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant.
Stir in apples, pumpkin, broth, water, and sugar. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally.
Puree soup in a food processor or a blender.
Return soup to saucepan; reheat, covered, over low heat.

back to our day.....

Inge guided me back to the boat, got me seated, and after a short ride back to the dock, I was ready for a nap.
But no nap for me, Inge needed my navigator talents! Back on the Autobahn, traveling at the speed of light, we headed north towards Munich.
Now Inge knows I don’t speak German, can’t read German, but she was asking me to read a map! And after a great wine with lunch! She actually got a little grumpy with me. We were flying towards Munich, Inge saw a sign ahead, and said ”What does that sign say?” All I said was “what sign?” By the time I had a chance to look up, we were way past it! She saw another one coming up . I looked up, read it as it flew by. “It says FloppinHoppin” She didn’t believe me. I explained to her that it looked like FloppinHoppin to me. It actually turned out to be Pfafenhofen. Now I ask you, doesn’t that look as silly as FloppinHoppin? My time as navigator had come to an end. From that point on, Inge stopped the car, got out, spread the map out on the hood of the car and figured out her own way! I could have taken a nap if I wanted to, but I would have missed too much scenery. Life was good!

Inge’s mother was born in a town called Karlshuld. As we skirted around Munich, the country side was definitely different than what we had seen up to this point. We left the vineyard covered hills and headed north through potato and hop country. It is fairly flat, fairly boring as far as scenery goes. But, the Bavarians need their hops to make their beer! As we approached the village of Karlshuld, the earth turned jet black! I have never seen dirt that color. It seems this area used to be covered with about 6 feet of peet moss.
The Danaumoos, as the area is called, was one huge bog. The surface of the ground actually floated on underground water. Erosion and time have left the area with less than 2 feet of peet moss. That is why the earth is so black. It is perfect for growing potatoes. Inge’s family in Karlshuld are potato farmers, big time potato farmers! And they were delightful!

Our hosts were Hans and Hertha Knoferl, cousins of Inge. Karlshuld has lots of Inge’s relatives. We arrived around 3:00 in the afternoon, and very shortly all of the family started arriving. They have this tradition of having cake and coffee about that time. You all sit around one big table, eating and drinking, talking only German of course! I actually got pretty good at understanding what they were talking about, but never learned to speak German except for “Ein dunkel bitte.” And “Cola Light mit viel ice” That means “diet coke with lots of ice.”
About 5:30 or 6:00, we are all still around the table, and like magic, the cake and coffee were cleared away. Huge platters of meat and cheese, baskets of bread and big thick pretzels, jars of mustards and jams, and a big hunk of butter are sitting in front of you! And DUNKEL! And wine!
About 8:00, we were all still around the table, and like magic again, dessert was served….again! Then at 9:00, after dinner drinking started! I was sure that I was going to have to check into Betty Ford’s Clinic as soon as I got back to the states!
Midnight finally arrived and once again I found myself with a down comforter and a down pillow! I slept like a Bavarian baby.

So, now Inge and I have left Germany and France and moved on to the lakes region in Northern Italy, specifically Lake Como. As I've said before, I was so thrilled to find out I was part Italian instead of 100% Scot! When Inge and I were planning our trip I talked her into driving down into Italy so I could see where my ancestors lived. All I knew was they were from the Lake Como area. We decided to stay in Bellagio. Great old hotel, fabulous shopping and amazing food. Here are a few of my favorite Northern Italian recipes. Remember, Southern Italy means tomatoes, therefore tomato sauce. On the other hand, Northern Italy means dairy cattle...CREAM... BUTTER...CHEESE...my three favorite food groups! Enjoy!

Salsa di Gorgonzola

Gorgonzola Sauce with White Wine and Mascarpone

1 cup Somerset Ridge Chardonnay

8 ounces Gorgonzola

1/2 cup mascarpone

Freshly cracked pepper

Bring the Chardonnay to a simmer in a saucepan over medium-high heat, simmering until wine is reduced to 3/4 cup. Lower the heat and add the Gorgonzola and mascarpone cheeses, gently whisking and simmering until cheeses have melted and sauce is creamy and smooth. Add 4 generous turns of the peppermill, then serve the sauce very warm over some tortellini or better yet, a big, juicy grilled Rib Eye Steak. Serve it with lots of crusty bread so you don't miss any of the Gorgonzola sauce or the steak juices!

Cheese Tortellini with Nut and Herb Sauce

serves 4

1 pound cheese filled tortellini

1/2 stick butter

3/4 cup walnuts, finely chopped

2/3 cup pine nuts

2 tablespoons chopped Italian (flat-leaf ) parsley

2 teaspoons fresh thyme leaves

1/3 cup ricotta cheese

1/4 cup heavy cream

Cook the pasta according to package directions until al dente. Drain and return to pan.

To make the sauce, in a heavy saute pan, melt the butter over medium heat until it begins to foam. Add the walnuts and pine nuts and saute, stirring for 5 minutes, or until golden brown. Add the parsley and thyme, then season with salt and pepper to your taste.

Beat the ricotta and the cream.

Add the nut sauce to the pan of tortellini, tossing to coat pasta well. Top each serving with a dallop of ricotta cream.

Serve immediately.

Creamy Shrimp with Fettucine

1 pound fettucine

1 pound raw large shrimp

2 tablespoons butter

1 tablespoon olive oil

6 green onions or scallions, chopped

1 clove garlic, crushed

1 cup heavy cream

2 tablespoons chopped Italian (flat-leaf ) parsley, for garnish

Cook the fettucine according to package directions. Drain and return to pan.

Peel the shrimp and remove the dark vein.

Heat the butter and oil in skillet, adding the chopped scallions and garlic. Stir over low heat for 1 minute. Add the shrimp and cook for 2 to 3 minutes, until shrimp begin to turn pink.

Remove shrimp from skillet and set aside. Add cream to the skillet and bring to a boil.

Reduce heat and simmer until sauce begins to thicken.

Return shrimp to pan, season to taste and simmer for 1 minute.

Add the shrimp and sauce to pan of fettucine, toss gently to coat pasta well.

Serve immediately sprinkled with chopped parsley.

Well I am pretty sure I gained 5 pounds just typing the recipes! I was going to add my favorite Tiramisu recipe, but maybe I'd better wait and include it on a day i send you recipes for salads!

Two Old Broads Abroad

part 3


Lake Como is at the base of the Swiss Alps, just over the border in Italy. I love the idea that I have ancestors from that part of the world! I am probably 90% Scottish, but never felt even 1% Scottish! Maybe it is the “chef” in me, But the thought of being 10% Italian turned me on! Of course my ancestor, who came to America in the early 1800s, probably left when his country was owned by the French or the Austrian! But it is Italian now!

The drive into Como was uneventful, also fairly ugly. But I knew we were going to be seeing heaven soon! Our destination was Bellagio. Lake Como is shaped like an upside down Y, Bellagio is situated right where the two legs meet the base. Being the navigator, I directed Inge to drive up the right side of the left branch of the lake, sounds simple, right? WRONG! Every little ancient village between Como and Bellagio is on that tiny, narrow, winding, hilly, rocky, darn near impossible mountain road! And I do mean “on it”! A PT Cruiser isn’t a huge car, but it needed to be a lot smaller to navigate on that road! I was looking for bottles of olive oil to oil down the sides of that brand new shiny black car! We squeezed through some unbelievably tight spots where the front of a house was suddenly half way out in the road. You could see where chunks of the houses had been knocked off by passing cars or trucks! And you should have heard the on coming cars and the line of cars behind us blowing their horns! What should have taken us 30 minutes at the most distance-wise, took us 1 ½ hours to drive! I thought of all of the wonderful things I’d read about Bellagio, what a great trip it was! Those people must have been nuts! Never was there one mention of that road!
Sweating profusely, white as sheets, we finally arrived in Bellagio. We came down off the mountain road and suddenly found ourselves surrounded by beautifully landscaped villas, 300 year old buildings in the softest colors, the lake lapping at the sea wall, and twisting stone steps leading up to the second tier of designer shops and elegant restaurants. We parked the car right next to a hotel called the Metropole that was in an ancient old building, 4 stories high and painted a delicious golden apricot color. You could tell she had been a grand hotel in her day! The Metropole was charming inside and out! Luckily, most of the employees spoke English because all of my ability in speaking Italian came from reading menus and cookbooks!
We got a room with a lake view, a darling little balcony, and twin beds. Getting our luggage up to the 4th floor was a challenge, we discovered the elevator and the shower were less than adequate in size. I think a medium priced coffin would probably be more spacious! Have you ever taken a shower with your arms straight up over your head? Have you ever had to take each suitcase up on the elevator with you standing on top of it? I’m telling you, it was a challenge. But it was oh so worth it! What a view! We sat out on the balcony for 15 minutes, then grabbed our credit cards and cameras and headed out. We wandered up and down the narrow streets, taking the stone steps from one level to the next. I took several rolls of film
and between Inge and I, we melted down several credit cards. I wouldn’t have to worry about Christmas shopping this year! Everyone was getting something Italian!
We picked out a restaurant with an outdoor dining area that served fabulous food. And of course, we had to try the wine, after all Inge was traveling with a well-known grape grower from the states! We talked about how perfect the evening was as we stumbled back to the hotel. We hadn’t noticed the fog rolling in as we were dining, but by the time we got down to the lake we could see only a few feet ahead of us. It was like the lake had disappeared!
We didn’t have any trouble finding the hotel, but it sure made seeing across the lake very difficult! Out on our balcony we could look straight down a see the lake, but that was it. We left the door open all night so we could hear the waves lapping at the seawall below. It was all sort of mysterious and whispy.
I loved it! I slept like a baby that night!
The fog was still with us the next morning, but we didn’t care. We had four days to go and lots to see, we weren’t about to let a little fog stop us. Once again we cruised the shops, ate pizza, drank wine, and tried every flavor of gelato we could find. We completed our Christmas shopping and it was only October! Of course, getting our packages in the elevator with us was once again a slight problem.

On our last full day in Bellagio, still snuggled in with the fog, we decided it was time to see the rest of the lake. For $6.00 we each bought a circle pass on one of the ferries. This allowed us to take the ferry to as many ports, as often as we wanted during that day. What a bargain! We jumped on board and for the next 8 hours we enjoyed 6 different little villages around the lake. It was a wonderful day. At one point it rained like cats and dogs, but we didn’t care. As long as we found pizza, wine and gelato every few hours, we were as happy as can be.

While we were waiting for a ferry early in the day, we found out that everyone who knows anything knows that you don’t drive to Bellagio on the mountain road! NO, instead, you drive on the opposite side of the lake to one of the beautiful little ports we were seeing that day, then for an additional $6.00, they put your car on the ferry and you drive off the ferry right in the heart of Bellagio! So, here is my question…..why hadn’t any of the travel books told us that? People were amazed we had survived the drive! Inge had been dreading the drive back to Como, we figured by the time we rode our luggage one piece at a time down the elevator and loaded up the old PT Cruiser, we’d be too tired to make the drive! This was wonderful news! And such a simple change to make.
Later in the afternoon, we were chatting with a couple from Australia about the ferry ride with the car. The gentleman very casually said “Well you know, the entire country of Italy is going on strike tomorrow. There will be no ferry service after 9:00am.” Sure enough, the transportation workers of Italy were going on strike. We realized if we waited to take the last ferry, we
might not get on board, we figured there would be a line of cars waiting to go. We got the schedule and decided it would be smart to leave at 5:55am! We did the luggage number late that night, and got the car loaded in the rain.

Our wake up call was right on time, I stepped out onto the balcony to tell the lake goodbye. Absolutely clear! A million stars! And I could see the lights of tiny villages across the lake, way up in the hills, twinkling like little stars! The fog was gone, and it was 5:00 in the morning and dark as pitch! Oh well. We splashed water on our faces, brushed our teeth and off we went. There was a line of cars to board the ferry, we were number 2 out of the three in line!
The road on the opposite side was flat, fairly wide and fairly straight. We made it to Como in 30 minutes. I kept thinking about all of the beautiful things I didn’t get to see, then remembered all of the amazing things I did see. It had been a very good leg of our journey.

The Cuisine of the Alsace Region

I have had quite a response to my series "Two Old Broads Abroad" and to my recipes from Germany and France. I have been asked to blog more recipes, so here goes. Hope you enjoy them.

The first three recipes are very traditional and typical Alsatian recipes.

Choucroute

2 1/2 lb fresh and raw sauerkraut(I buy refrigerated in plastic bags)

1/2 lb bacon

1 smoked pork shoulder (I use small picnic ham, have butcher cut in half)

1 lb sausage (I use kielbasa)

1 pork knuckle (if available)

1 onion, peeled and sliced

2.5 oz goose fat (I use pork fat)

6 peppercorns

1 bay leaf

1 sprig thyme

12 juniper berries (absolutely necessary)

1 cup white wine such as Somerset Ridge Oktoberfest Wine

1 cup chicken broth

Salt

Step 1: Drain the sauerkraut. Soak in cold water for 20 minutes. Change the water a couple of time. Drain thoroughly, as much water as possible.
Step 2: Put the pork meat (bacon, knuckle, shoulder) in a large pot that can be used in oven also. Cover with water. Simmer over low heat for 30 minutes. Skim the foam from time to time.
Step 3: Preheat oven to 325 F.
Step 4: Tie in a cheesecloth the herbs, peppercorns and juniper berries. Put it in the casserole.
Step 5: Heat the fat in an oven-proof large casserole. Add the onion slices and sauté. Add the sauerkraut. Pour in the wine, the stock. Stir, cover and cook in the oven for 45 minutes.
Step 6: Add the pork meat. Return to the oven. Cook for 40 minutes.
Step 7: Add the sausages. Cook for 40 minutes.
Serves 6 Usually served with boiled potatoes.

Onion Soup

1 1/2 lbs onions thinly sliced

2 oz butter

10 oz (2 cans) beef stock

1 tb Cognac or Brandy

2 tbs flour

1/2 tsp. salt

French bread or hard toast

1 cup of grated swiss or gruyère cheese

Step 1: Slice onions very thinly
Step 2: Melt butter in a pan and cook onions until lightly browned over medium-low heat for 30 minutes
Step 3: Stir the flour gently into the onions
Step 4: Add beef stock and Brandy. Bring to a boil. Reduce heat to low, cover and simmer for 20 to 30 minutes
Step 5: Toast the bread at 325 degrees for 10 minutes
Serving: Pour soup into bowls, float bread and add cheese. If the bowls are ovenproof bowls, you can place the filled bowls under the broiler to brown the cheese.

One of my all time favorite soups!

Now here is an unusual soup....

Cherry Soup

1 3/4 lb black cherries (I use frozen)

3 tb sugar

2 tb butter

1 tb cornstarch

1 tb Water

6 slices bread

2 tsp kirsch (cherry brandy)

Step 1: Thaw the cherries. Check for stems.
Step 2: Place cherries in a sauce pan with sugar and kirsch. Bring to a boil over medium heat and cook for 15 minutes.
Step 3: Melt 1 1/2 tablespoons of butter in a skillet. Add bread slices and sauté until browned on both sides. Drain with paper towel. Add more butter if needed to brown all the slices.
Step 4: In a bowl, blend 1 tablespoon of cornstarch and 1 tablespoon of water.
Step 5: Remove the cherries from the pan, using a slotted spoon then add to the pan . Stir well over low heat for a few minutes.
Step 6: Return the cherries to the pan for a few seconds.
Serving: Put the bread slice in a bowl. Pour the soup over the bread.

Now for the German recipes:

Schwarzwald Soup

(Black Forest Soup)

4oz Streaky Bacon, chopped
2oz Butter
1lb Potatoes, peeled and diced
2 Onions, finely chopped
1 Carrot, finely chopped
1 Stick Celery, finely chopped
2 1/2 pts Chicken stock
Salt and Pepper
2 tbsp Cornstarch
8 Frankfurters, thinly sliced diagonally

1. Heat the butter in a large saucepan add the bacon and fry over a high heat till golden. Add the potato, onion, carrots and celery fry for 10 minutes.

2. Stir in the stock, season with salt and pepper, cover and cook for 30 minutes or until the vegetables are tender.

3. Purée in a food processor and return to the saucepan.

4. Blend the cornstarch with 4 tbsp of cold water and stir into the hot soup. Bring to a boil, stirring constantly then add the frankfurters and heat gently for 5 minutes. Taste and adjust seasoning as necessary. Serve hot.

Beckenoffe

This recipe is popular in both Germany and Alsace

8oz Boned Shoulder Lamb
8oz Boned Shoulder Lamb
1lb Chuck beef Steak
10fl.oz. Somerset Ridge Chardonnay or Traminette Wine
1 Bay Leaf
1 teasp Dried Thyme
Salt and Black Pepper
4 Large Onions, thinly sliced
4 large Potatoes, peeled and thinly sliced
1 oz Butter

1. Cut the meat into 2inch cubes and place in a large bowl with the wine, bay leaf, thyme, salt and pepper. Cover and leave to marinate overnight.

2. Preheat the oven to 350F and grease a casserole. Remove the meat from the bowl, reserving the marinade.

3. Put a layer of potatoes in the bottom of the casserole, followed by a layer of onions then a layer of meat. Repeat the layers ending with a layer of potatoes.

4. Pour over the marinade, cover and bake in the oven for 1-1/2 hours. Remove the lid, dot with butter and bake, uncovered for an additional 30 minutes. Serve hot.

Here is a recipe I have made since the 60s, loved it then, still love it today!

Goulash Soup

1 pound Beef Chuck, diced 1/2"

2 tablespoons oil

1 large onion, diced

2 tablespoons paprika

(yes, 2 tablespoonfuls, and possibly more!)

salt and pepper to taste

2 tablespoons red wine vinegar

1 cup Somerset Ridge Ruby Red Wine

1 6 oz can tomato paste

1 tablespoon caraway seeds

1 teaspoon marjaram

1 clove garlic, minced

2 quarts water

3 medium potatoes, diced

8 ounces sliced mushrooms

1. Heat the oil in dutch oven or soup pot. Saute the beef and onions.

2. Add the paprika, salt and pepper, red wine and vinegar. Add the tomato paste. Simmer 3 to 4 minutes.

3. Add caraway, marjaram, garlic and water. Bring to a boil, cover, reduce temperature to a simmer, simmer for 45 minutes.

4. Add diced potatoes and sliced mushrooms, simmer very low for 2 hours.

Serve with lots of crusty bread and sweet butter. OMG! Delicious!

Sometimes I add extra paprika, depending on the type and strength of the paprika you have. It provides a definite flavor, absolutely necessary for authentic taste.

Alsace and the Black Forest are beautiful. The people don't necessarily like each other, after all they fought over the land for centuries, but I was treated very well. If you have a chance to visit, go, you will love it. Forget what you've heard about the French hating Americans, that's Paris...give the people of Alsace a chance. And while you are in the Black Forest, have

ein Dunkles Bier for me!