"The Nature of Perception and

The Perception of Nature"

Wednesday evening I attended a lecture by Stuart Shils, an American artist. A graduate of the Pennsylvania Academy of Fine Arts in Philadelphia, in recent years Shils has shown his work in solo exhibitions in Philadelphia, New York, Boston, Los Angeles and San Francisco, as well as in Israel and Ireland.

The subject, the nature of perception and the perception of nature, was just what I needed. I've been learning to not only look at the subject of my paintings, but to see them! Shils re-enforced

what I have learned from both Becky Pashia and Ada Koch, and then, made my mind go a few steps further, and that is not an easy job!

Shils has a delightfully dry sense of humor that was scattered throughout his lecture, making it possible to not become so totally bogged down with technical information. He stood before the large screen pointing out how an area of light related to an area of dark, but would then toss in a humorous comment on the mental stability of the artist. He discussed many such areas in probably 30 to 40 paintings. He talked on not only light and dark, but line, shape, hard and soft edges and color relationships.

Stuart Shils provided an extremely interesting lecture at ARTichokes. It was a privilege to take part in the evening and as I've been thinking about the lecture this morning, it is exciting to realize how much I learned! I will be looking at both my subject and my painting with a different eye from this point on.

Shils has a number of paintings being shown at ARTichokes gallery. Visit the gallery soon and enjoy the soft beautiful work of Stuart Shils. ARTichokes is located in the new and beautiful area of Mission Farms at 10557 Mission Road, Leawood, KS 66206

Southern Beaten Biscuits and Boone County Country Ham

Have you ever had a Beaten Biscuit? Have you ever heard of them? I actually grew up enjoying these baked wonders, a cross between a cracker and a biscuit. In Columbia, Missouri, where I grew up, we ate them with a thin slice of Boone County Country Ham tucked inside. My Grandmother Johnston was the only one in town that still made them as far as I remember. They were such a treat and I can still remember the way the surface of the biscuit felt, the texture in my mouth, and above all, the taste.
Forget about a nice fluffy hot biscuit, the kind you slather with butter and honey. Beaten biscuits are a whole different story. Actually, the story, or history, of the Beaten Biscuit is very interesting.

Beaten biscuits originated in Virginia and traveled across the mountains to Kentucky and then north to Maryland. Chuck wagon cooks also made them, recruiting a gullible new cowhand for help. They were considered the pride of the South, and in earlier days no Southern hostess would fail to offer these at any and all times of the day. They are one of the delicious hot breads that have made Southern cooks famous. They were basically considered an upper-class status symbol dish that depended on a lot of labor. Making the beaten biscuits was the daily duty of the plantation cook.
To achieve the right texture and lightness, the dough had to be beaten hard (usually with a mallet) for at least 30 minutes. The purpose of the beating was to incorporate air into the mixture (this was a time in history before the invention of baking powder). They were a very heavy biscuit, not like our present day baking powder biscuits.

Grandmother finally found a “Biscuit Brake”, a work table with a roller that did the beating for you. It saved her a great deal of time and an amazing amount of effort!

There are recipes today, saying you can use a food processor for the mixing and beating of the dough. I’ve tried several, but somehow they fall way short of Grandmother’s biscuits! But I keep searching, keep experimenting, keep hoping. Maybe someday I can whip out a batch and teach my children and grandchildren what Beaten Biscuits and Boone County Country Ham are all about.
If you want to try one of today’s recipes for these old time Southern favorites, here is a recipe for you. And yes, there is a small amount of baking powder added to help with the modernization of a very old recipe.

Beaten Biscuits

Yield 2 dozen (serving size: 1 biscuit)

2 1/2 cups all-purpose flour (about 11 1/4 ounces)
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup vegetable shortening, chilled
1/2 cup cold 1% low-fat milk
1/3 cup ice water
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, salt, and baking powder in a food processor; pulse 4 times. Add shortening; pulse 6 times or until well blended. Add milk and 1/3 cup ice water; process 1 1/2 minutes. (Dough should have a shiny appearance.) Turn dough out onto a lightly floured surface. Cover and let stand 5 minutes.
Uncover dough; roll to about 1/2-inch thickness. Cut dough with a 2-inch round cutter. (Reroll scraps.) Place dough circles on a baking sheet. Pierce tops of dough circles with a fork. Bake at 400° for 18 minutes or until just barely lightly browned.

Now, for the Country Ham! They are available on line at

http://www.boonecountyham.com/contact.htm

And of course, there are always the wonderful country hams from Smithfield Hams! (see link below)

Step 1: Clean and Soak Your Ham
Aged hams, like cheese, mold in the process. If there is mold on your ham's surface, don't be alarmed. The mold is not harmful. It simply needs to be cleaned off. You will also need to soak the ham to remove excess salt.
Wash the ham in warm water.
Scrub the mold from the surface of the ham with a stiff brush.
Rinse the ham well.
Two days before you plan on serving the ham, place it in a large pan.
Cover the ham with cold water.
Let the water-covered ham stand at room temperature.
Depending on the saltiness of the ham, crystals will begin to form on the ham's surface.
If crystals begin to form, change the water every 4 to 6 hours. Let the ham soak for at least 12 hours.
If crystals do not form, change the water every 6 to 10 hours. Let the ham soak for 6 to 12 hours.
Once the ham has been scrubbed and soaked, it is ready to cook.

Step 2: Bake Your Ham

Add bay leaves and peppercorns to the boiling water. (There are several different ways to prepare a country ham. The following directions outline a method which involves boiling and oven-browning. Other preparation methods are available via downloadable PDFs at Smithfield Hams' website.
What You'll Need
Whole or half dry-cured ham
Bay leaves and peppercorns (Optional)
Cloves (if scoring)
1 large pot
Roasting pan
Aluminum foil
Meat thermometer
Sharp knife (if trimming and scoring)
Scrub and soak ham according to the directions is Step 1.
In a large pot, cover ham with water.
Add bay leaves and peppercorns to pot. (Optional)
Boil for 20 to 25 minutes per pound.
Preheat oven to 400 degrees towards the end of the boiling process.
Drain ham.
Trim, score and glaze ham if desired.
Insert meat thermometer into the ham.
Place ham in roasting pan.
Brown at 400 degrees for 15 minutes.
Remove the ham from the oven.
Do not overcook the ham. It's internal temperature should be 160 degrees F.
Let stand 15 minutes before carving.

For Southern style Ham Biscuits, slice the ham as thin as you possibly can.

Place some on a beaten biscuit and lean back, close your eyes and get ready for what dreams are made of!

Leavenworth
National Cemetery
Memorial Day
May 25, 2009


Today, Sunday, May 24, 2009, was bright and sunny, clear and warm. It was a beautiful day in Leavenworth National Cemetery. It is one of the most restful, serene places I know. The stark white headstones, in perfect formation, spread across the summer green grounds with pride and honor. By each of the almost 34,000 graves, there stood an American flag fluttering in the breeze.
Memorial Day, originally called Decoration Day, is a day of remembrance for those who have died in our nation's service. Traditional observance of Memorial day has diminished over the years. Many Americans nowadays have forgotten the meaning and traditions of Memorial Day. At many cemeteries, the graves of the fallen are increasingly ignored, neglected. Most people no longer remember the proper flag etiquette for the day. While there are towns and cities that still hold Memorial Day parades, many have not held a parade in decades. Some people think the day is for honoring any and all dead, and not just those fallen in service to our country.
To help re-educate and remind Americans of the true meaning of Memorial Day, the "National Moment of Remembrance" resolution was passed on Dec 2000 which asks that at 3 p.m. local time, for all Americans "To voluntarily and informally observe in their own way a Moment of remembrance and respect, pausing from whatever they are doing for a moment of silence."
The Moment of Remembrance is a step in the right direction to returning the meaning back to the day. What is needed is a full return to the original day of observance. Set aside one day out of the year for the nation to get together to remember, reflect and honor those who have given their all in service to their country. To listen to a sound file of Taps performed by SGM Woody English, U.S.Army Band, playing on a B flat Bach Stradivarius Field Trumpet, go to http://www.tapsbugler.com/WoodyEnglishTaps.mp3

Lt.Colonel Arch W. Tucker, USAF (Retired) did not die in a battle while protecting and defending his country. His final battle was with cancer, but if they would have taken Arch back into the Air Force on September 12, 2001, he would gone in a heartbeat. Having gone to Leavenworth National Cemetery with Arch several times before he died, I know the respect and reverence Arch felt for those that did die in the line of fire. His pride and adoration, his love and respect for each and every military soldier, sailor and airman was overwhelming.
So, today, I visited Arch’s grave and placed flowers there to honor him, but I also took the time to read many of the headstones on the long walk from the road to Arch’s grave. I have no idea how many of the over 33,000 buried there, died while defending America, but the majority of those I read did die in battle. Arch served in three wars, WWII, Korea and Vietnam. He was a United States Air Force Fighter Pilot who put his life on the line for 33 years so we Americans can have the freedom we take for granted. Thank God there are more Americans today, young men and women, who believe as Arch did. May God protect them.

Preserving our Family’s Heirloom Recipes
A pinch of this, a dash of that. Or how about a saucer of flour? Would you know how much to add? Probably not. Actually, a saucer is 1 heaping cup. A kitchen spoonful is 1 teaspoon while a dessert spoonful is 1 tablespoon. If the recipe called for you to bake in a moderately slow oven, would you know to set the oven at 325 degrees? Have you avoided trying an old family recipe because it confused you, so you stuffed in the back of the recipe box?

Most of us have at least one hand written recipe that brings back a flood of memories. The photo here shows 3 recipe cards hand written by my Grandmother, Ann Baker Robnett Johnston. She was a wonderful cook! She provided me with memories of holidays and Sunday afternoons. A hot sweltering July day and a big bowl of Homemade Peach Ice Cream. Or Thanksgiving Day and a turkey stuffed with Grandmother’s Cornbread Dressing. Maybe you remember Sunday dinner at Nonna’s and Nonno’s with homemade Sunday Gravy over spaghetti, using a recipe Nonna’s mother brought over from Italy in the late 1800s. Or Oma’s recipe for Lebkuchen, those spicy soft cookies she used to eat in Germany and introduced you to when you were a baby. Or how about the recipe for English Trifle that your Granddad fell in love with while stationed in England. Will your great grandchildren have those memories and stories if you don't share them?

Have you considered how important that hand writing is? What it could mean to your grandchildren to see a recipe written by their great great grandmother? If you have a recipe hand written by your grandmother, that is exactly whose recipe it will be to your grandchildren, their great great grandmother’s.

There are bits and pieces of history right under our noses, just waiting to be protected and shared. They are yellowing, they are tattered and torn, maybe a little stained with ingredients from years ago. I am well aware that my own children think maybe I’m a little nuts…have carried this “genealogy stuff” too far, but what if I just let it die with me? What if future generations didn’t know who I was, how important our family history was to me, how much I loved to cook? Once again… they would surely know where they are going, but if our descendants don’t know our history, they will never know where they came from.

Sitting and reading genealogy reports would be like reading that chapter in the Bible…
Abraham begat Isaac; and Isaac begat Jacob; and Jacob begat Judas and his brethren; And Judas begat Phares ….on and on, and on. Too much “begattin’ going on!

But, on the other hand, if you compiled a book of heirloom recipes and scattered photos and stories throughout the book, you would have something wonderful to leave to your children and grandchildren! It doesn’t have to be a book with hundreds of recipes, but if you have that many, you really need to consider preserving them some way. A cookbook with heirloom recipes, photos of previous generations, photos of your grandmothers by their handwritten recipes, would truly be a work of art.

I will be teaching a 4 week class in July at ARTichokes, (a wonderful gallery and painting studio at 105th and Mission Road in Leawood, Kansas) where each person will compile just such a cookbook! We will design your cover, the layout of your recipes and history, and discuss a possible translation of your recipes, if needed. At the end of the 3rd class, I will take the books to the printer, and then at class #4 you will receive your very own Heirloom Cookbook to leave for future generations!

This might seem like too much of an undertaking if you were to do it alone, but as a group, wewill feed each other’s fires, so to speak. We will share ideas, and maybe even recipes!
The class will be posted on my blog as soon as I know the exact dates, so stay tuned! Start going through all those recipes now, get them organized along with some photographs. Bring them to our 1st class……..You are going to love your book!

One of the cards pictured above is my Great Great Grandmother Harriet Lyle Whaley's (b.July 3, 1862 in Fulton, MO) recipe for Blackberry Shrub. I did not know what a "shrub" was until I did a little research. It turns out maybe Great Great Grandmother Whaley liked to have a little toddie everyday! A Fruit Shrub is a drink.

Her recipe calls for 3 gallons of berries in a large crock, to which she added 3 ounces of "tarbic acid" dissolved in 1 quart of water. She let it "stand" for 24 hours, then she strained the mixture, added "measure to measure of sugar; bottle and seal." A bottle was opened and rum was added and Granny had herself a drink! One little note:

On the recipe card there is one word underlined; Fine!

I’ve written several blogs about the painting classes I’ve taken at ARTichokes, the wonderful gallery and painting school in Leawood. I took my first class in November and have painted consistently since them, and must admit…having the time of my life! It is true that professional chefs are artists. Very often, their artistic talents can be expressed outside the kitchen also. I was in my 30s when I discovered after years of painting and sculpture, it was a plate of food I wanted to arrange into a work of art. Now, I’m in my mid 60s, creeping up on late 60s, and I’ve discovered it is time for me to leave the kitchen and spend my time at ARTichokes painting. I must be honest….I have just as many mistakes and failures in the painting studio as I have had in the kitchen. I have to work at being creative! But I am having a wonderful time!
Today I completed a 2 week class taught by Ada Koch, a wonderful painter and a great teacher. My first class at ARTichokes was taught by Ada, and she truly did make me want to paint again. She makes me not only look at my subject, but she makes me see it! It is amazing what I see now!
My next class was taught by Becky Pashia, the co-founder of ARTichokes. The woman is brilliant! She is walking talent and creativity! She has actually taught me a technique that I love, and I am going to continue using from now on. Becky’s own paintings are so exciting to me, and you can see them on display at ARTichokes everyday.
ARTichokes has “Open Studio” painting on Friday nights and Saturday afternoons. Very often, there is live music on Friday nights, and with a glass of wine and a vision of my next painting, I spend the evening with people who love art, music and wine! Friday nights are usually under the guidance of Kristin Goering, one of the cutest, bubbliest, fun painters you will ever meet! Kristin works in acrylics and is a print maker.
She is usually working on one of her paintings on Friday nights, but is always there to assist, to help, to answer any questions. And did I mention her great colors and eye for design?
I am thrilled that all three of these women are joining us at Somerset Ridge Vineyard and Winery’s Art in the Vines on June 13th. It should be a wonderful art fair in an absolute beautiful setting…AVineyard! The art work will be displayed among the vines! Please mark your calendar and plan on joining us in the vineyard for the afternoon! There are 16 artists that will be there with their paintings, sculpture, jewelry, stained glass, pastels and floral arrangements. There will be live music, food and face painting…and of course, Wine!
There are 4 of us participating in the art show that are students of ARTichokes. We will be showing our paintings for the first time! Talk about pressure! But, we are all excited about the opportunity, and I am sure it will be yet another learning experience for us! It is less than a month away and I have lots of work to do, not only in the painting studio, but at the computer spreading the word about the show. Please, come spend the day with us! Bring your friends, your kids, your Mom and Dad!

My Trapani Sea Salt
Today I baked sugar cookies to take to painting class with me. The recipe is my Mom’s and I have printed it here before, but will again at the end of today’s blog.
I have started using some of my sea salt from Sicily, Trapani to be exact, to add an additional layer of flavor to an already tasty cookie. I have developed quite a taste for sweet and salty together. A sugar cookie with a tiny dash of sea salt is an amazing thing!
But then, I’ve discovered so many of my old recipes are so much better with my Trapani Sea Salt. I’ve also discovered there is a worlds of difference in sea salts…..Read on for a short class on the amazing crystals from the sea.
Fine Sea Salt & Artisan Salt From All Over The World
While any sea salt is going to be tastier than supermarket table salt, it’s also much pricier. Just like “wine,” the label “sea salt” doesn’t mean the product is an outstanding sea salt. Any evaporated sea water will produce sea salt: It’s the particular mineral content and quality of the water that makes a great sea salt. For your first foray into the category, you might get a better handle on sea salt by sticking to some of the standards. A good “starter kit” would be one of the great French salts, Fleur de Sel de Guérande or sel gris; a flake salt like Anglesey, Maldon or the pink Murray River salt; a smoked salt; and if you love to present with flair, alaea red volcanic salt and one of the black salts from Cyprus or Hawaii
AMERICAN SEA SALT ….Caution!
Not to be confused with fine natural sea salts, American sea salts, often found in grocery and healthy food stores, are manufactured products that have been totally refined until they are no better than sodium chloride—ordinary table salt. Yet, because they originally derived from sea water, they can be labeled sea salt. It is because they are harvested from general sea water, not pristine sources like those of fine natural sea salts, that refining, bleaching, and additives are required.
ARTISAN SALTS
Salts that are produced more extensively than by simple evaporation of seawater. These include smoked salts and sea salts that are created in solar houses rather than evaporated naturally outdoors in evaporation ponds, basins or pans. Artisan techniques are popular in countries like Japan where high humidity and/or frequent rainstorms preclude efficient natural evaporation.
BLENDED SALT
Salt that is mixed with other flavoring like herbs, berries or seaweed. As opposed to seasoned salt, which mixes different everyday seasonings with the salt for convenience, blended salts are more gourmet in concept.
FIOR DI SALE or FIOR DI SALE DI SICILIA
Like fleur de sel, this “flower of salt” is so-named because the delicate salt “flowers,” or crystals, comprise the top layer of the salt pans that rest on the surface of the sea. Fior di sale comes from the Trapani area of Sicily, and is harvested by master salt makers. Fior di Sale can only be harvested on windless mornings, when the surface waters of the Mediterranean are unruffled. Fior di sale is a very white crystal with a much lower percentage of sodium chloride than regular table salt and rich in fluorine, magnesium, potassium and all the trace elements contained in sea water. It has a delicate, sweet flavor with good taste, not too strong or salty. A finishing salt, it should be sprinkled on salads, tomatoes, fish, to finish roasts and sauces, on buttered bread and bruschetta, and on sugar cookies! It is extremely soluble and will dissolve even on cool foods. In my estimation, it is the very best! It is, by far, my favorite!
FLEUR DE SEL
French for “flower of the salt.” Like sel gris, it is also raked by hand from the salt ponds (“fields”) of the village of Guèrande, Brittany, on the coast of France. It is harvested from May to September; artisan paludiers patiently wait as the shallow pools of water evaporate, creating the precious salt crystals. The slightest movement will cause the “flower” to sink to the bottom, so salt can only be collected when the weather is warm and the sea is calm. For every 80 pounds of sel gris produced, only three pounds of fleur de sel is harvested. The salt rises to the top of the water, forming delicate flakes that, upon drying, are white and can acquire a pinkish hue. Long prized by chefs and gourmets for its high quality, fleur de sel provides a very delicate and somewhat earthy flavor. Like sel gris, it is an excellent cooking and finishing salt, smooth with a light crunch.
Now you have a little more information to help you make a wise choice when shopping for a new saltAs for the sugar cookie recipe….here it is.

Sugar Cookies with a Sprinkling of Sea Salt

2 sticks of butter, at room temperature

1 cup vegetable oil

1 cup granulated sugar

1 cup powdered sugar

1 teaspoon vanilla

4 cups flour

1 teaspoon baking soda

1 teaspoon regular salt

1 teaspoon cream of tartar

1 teaspoon freshly grated nutmeg

Cream the butter, oil, sugar and powdered sugar until light in color and smooth.

Mix in the vanilla.

Measure out the 4 cups of flour, then blend in the salt, soda, nutmeg and cream of tartar. Stir the flour mixture into the creamed mixture, being as gentle as possible. Over beating this cookie dough makes a tough cookie.

Using a small ice cream scoop, about 1 1/2", shape the cookies and drop from the ice cream scoop into a bowl of regular granulated sugar. (You can shape cookie dough into 1 to 1 1/2" balls if you don't have the ice cream scoop) Using your fingers, press the dough down into the sugar, coating the underside of the cookie with the sugar. Turn sugar side up and place on ungreased cookie sheet, about 1 1/2" apart. Now, take a pinch of sea salt and just like Emeril does his Bamm! thing...toss the pinch of salt at the cookie sheet covered with unbaked cookies. Hopefully it will scatter across the entire surface of pan and not end up on just one or two cookies!

Bake in a preheated 375 to 400 degree oven, and bake 8 to 12 minutes, until golden brown around edges. Makes about 5 dozen cookies. Store in covered container.

Sicily's Capers

I signed up for Kyle Phillips' Food Blog on Italian food and wine in 1998, and have devoured every one of them! He lives in Italy and writes daily. The other day, his blog had a section on Capers. I've used capers for years, I knew they were flower buds, etc. but it wasn't until I traveled to Sicily that I saw them growing, that I truly learned to appreciate the beautiful "zing" of a caper! The Caper plant struggles to emerge from the cracks in rocks! They thrive hanging down out of rocky cliffs. They are amazing, and the bud we call a caper adds a powerful flavor to your food. This is a photograph I took of caper plants growing out of the rocky cliff overlooking the ancient Greek ruins in Siracusa.

I bought them by the pound in the market in Catania, Sicily, and have a few left. They are heavily salted to preserve them, I just rinse them in a strainer and they are ready to enliven your taste buds! The recipe below is one of Kyle's and uses the pickled variety of capers, available in our grocery stores.

Here is what Kyle said.....
Kyle's Italian Food Blog
By Kyle Phillips, About.com Guide to Italian Food since 1996
Capperi! Or, Capers!
Monday May 11, 2009
If you have visited Southern Italy you have almost certainly seen them, green flowery (in the right season) bushes growing out of the cracks in walls or cliffs; what one eats are the buds, which are collected and either salted or pickled; they add a pleasant zesty zing to meats and vegetables, and are also a welcome addition to salads (I especially like them added to a refreshing Insalata Caprese made with tomatoes and mozzarella). I prefer salted capers because the acidity of the pickled variety covers some of the more caper delicate nuances, and also because the flavored salt is nice in salads. Regardless of which you prefer, do remember to rinse them before using them. And what to do with them?

Vitello Tonnato, chilled veal in tuna sauce, is one of THE classic summer dishes, and is also the traditional centerpiece of the Ferragosto dinner in Milano (Assumption Day, August 15). It takes a while to make but is well worth it. To serve 6-8 you will need:
Prep Time: 1 hours, 00 minutes
Cook Time: 2 hours, 00 minutes
Ingredients:
2 1/4 pounds(1 k) boned veal, cut from the rump.
3/4 pound (320 g) tuna packed in oil
3 eggs
6 salted anchovies (the canned variety, sold by delicatessens)
A handful of pickled capers
1/2 cup (approx.) olive oil
1 tablespoon white wine vinegar
A bottle of dry white wine
The juice of a lemon
A rib of celery, thinly sliced crosswise
A few leaves of sage
2 bay leaves
3 cloves (some people omit these)
Salt
A few more perfect capers, some lemon slices, and sprigs of parsley for garnishing
Preparation:Put the meat in a bowl with the bay leaves, cloves, sage and celery, and pour the wine over it. Cover and marinate in the refrigerator for 24 hours, turning the meat occasionally. The next day place the meat in a Dutch oven. Strain the wine and add it to the meat, then add enough water to cover. Lightly salt the pot and simmer the meat for an hour. In the meantime, wash, scale and bone the anchovies. When the hour is up add them to the pot and continue boiling for another half hour; the liquid should be reduced by half. Hard boil the eggs, run them under cold water, peel them, and extract the yolks (you can discard or fill the whites as you prefer). Rinse, squeeze dry, and mince the capers. When the meat is fork-tender remove it from the pot and strain the broth into a bowl. Transfer the fish filets to a clean strainer and press them through it, together with the tuna and the yolks, into another bowl. Stir in the minced capers, the vinegar, the lemon juice and the olive oil, and then dilute the sauce to your taste with some of the reserved broth. When the veal has cooled slice it finely and lay the slices out on one or more platters (you want just one layer). Spread the sauce over the meat, garnish the platters with the lemon slices, capers and parsley. Cover them with plastic wrap and chill them in the refrigerator before serving.

Art in the Vines

June 13th 1 to 6:00pm at the beautiful Somerset Ridge Vineyard and Winery.

Come enjoy and support the work of local artists, a local musician, and enjoy a glass of truly delicious local wine!

Artists: Becky Pashia, painter

Ada Koch, painter

Kristin Goering, painter

Brownie Hayek, floral arrangements

Rich Hayek, pastels

Claudia Tru, painter

Mike Driggs, sculptor

Amy Thomas, jewelry

Marcia Streepy, painter

Diane Boone, painter

Ellen Sweeney, painter

Brian Stewart, stained glass

Winnie Davis, painter

Vicki Johnston, painter

Kristin Howard, painter

and Kay Tucker, painter

Music will be by Kathryn Lorenzen.

There will be Face painting for the kids, Food and Wine, and the incredible views of the vineyard and surrounding countryside.

Somerset Ridge Vineyard is the perfect place to spend an afternoon, please join us.

I want to thank Becky Pashia and all of the staff at ARTichokes Gallery in Leawood for their assistance in the planning for the

1st Annual Art in the Vines.

Yesterday it was Fried Froglegs....today it is

Pan-Fried Catfish
On Mother’s Day, my Grandson, Bing, helped feed the catfish that are abundant in the vineyard pond. It was a great treat for him; his eyes were as big as saucers! The fish are fed a special food and look forward to meal time. So much so, that when they hear the 4 wheeler approaching the pond, they come rushing to the water’s surface, tails and fins flipping and flapping, making quite a splash!
Catfish used to be considered a “junk” fish, a “bottom-feeder” fish not worthy of being prepared for a fancy meal. Today’s farm-raised catfish are a different story. I think a platter of crispy, crunchy crusted fried catfish makes a delightful meal, particularly when paired with homegrown sliced tomatoes and a very special sauce. Hush puppies are wonderful little morsels, but I prefer hot buttery cornbread. It’s true, fresh corn on the cob, dripping with butter and sprinkled with sea salt and freshly cracked black pepper would be delicious, but I think with the breading on the fish and the cornbread, you don’t need another starch on the plate. But, that is your choice to make.
Living in Kansas, farm-raised catfish are always available, but ocean fish are a different story. You need to take the time to find a great source for fresh fish and seafood. Here in Overland Park, we are fortunate to have Whole Foods. These beautiful stores have some of the best fresh fish and seafood because they have their own fishing fleet. They supply their own stores with the very best. Their fresh catfish is so much better than that you find in the chain grocery stores. You want to buy the very freshest.
When shopping for catfish, you first must decide if you are serving a whole catfish to each guest, or will there be a big platter of fillets on the table. I love a whole catfish myself, but with guests, you may not want to get into the whole bone thing. When being served a whole catfish in a good restaurant, the waiter will offer to de-bone your fish for you, right there at the table. At home, you must also consider your pan situation and stove top space. Frying whole fish takes a lot of room, a lot of pans, a lot of oil.
These two decisions made, you are ready.

Pan-Fried Catfish Fillets
Serves 4
1 cup unbleached all-purpose flour
½ cup fine-ground cornmeal
Salt and pepper
1/8 teaspoon cayenne pepper
2 large eggs
2 to 3 cups vegetable oil
2 12 ounce catfish fillets

Here we go again, another decision. What pan to use. Let me suggest you use a Dutch oven for frying. A skillet is simply too shallow to protect you and your stovetop from hot splattering grease! Pour the oil into the pan, adding enough to make ½” oil in bottom of pan.
Next, preheat your oven to 200 degrees. Set a wire rack over a rimmed baking sheet, place the sheet on the middle rack in the oven.
Now for the fish; trim the skin and the dark fatty flesh from the fillets. Cut each fillet in half lengthwise. This gives you 4 equally sized fillets to insure they all cook in the same amount of time.
Place ½ cup flour in a wide shallow dish. In a separate wide shallow dish, mix together the remaining ½ cup flour, cornmeal, 1 teaspoon salt, ¼ teaspoon pepper and cayenne. In a third shallow dish, whisk the eggs with 1 tablespoon oil until uniform.
Pat each fish fillet dry with paper towels. Lightly salt and pepper each side of fillets, then drop into the bowl of flour. Pat the fillets to dust each lightly. Next, dip in the egg, turning to coat well. Hold each fillet over the bowl to let excess drip off. Next coat the fillets in the cornmeal mixture. Shake off excess and lay on another wire rack set over a baking sheet (not the one in the warm oven!)
Heat the oil in the Dutch oven over high heat until the temperature reaches 400 degrees. Do not let the oil reach the smoking point.
Place 2 fillets in the hot oil and fry, turning one time, until golden brown, about 4 minutes. Adjust the heat as necessary to keep the oil between 385 and 390 degrees. Remove the fillets with a slotted spoon, and lay them on a plate lined with several layers of paper towel. Blot to help remove any excess oil. Transfer fried fish to the wire rack in the warm oven. You do not want to keep the fish on the paper towel very long because it will make the bottom crust turn soggy.
Bring the oil back up to 400 degrees and fry the remaining two fillets.
To serve these fillets, prepare lemon wedges and/or a dipping sauce.

Most of us have had our fried catfish with tartar sauce, an excellent choice. But there are other sauce ideas you might prefer. Here is one I think is delicious, it is rich and complex.

Creamy Chipotle Chile Sauce
½ cup mayonnaise
½ cup sour cream
4 teaspoons minced canned chipotle chiles in adobo sauce
2 cloves garlic, minced
4 teaspoons minced fresh cilantro leaves
2 teaspoons fresh lime juice
Mix all ingredients in a small bowl. Cover and refrigerate until flavors blend, a minimum of 30 minutes. I make mine early in the day. This sauce can be refrigerated for up to several days.

To make your own Tartar Sauce:
¾ cup mayonnaise
1 ½ tablespoon minced cornichons (tiny French pickles) plus 1 teaspoon cornichon juice
1 tablespoon minced scallion
1 tablespoon minced red onion
1 tablespoon capers, minced
Mix all ingredients in a small bowl. Cover and refrigerate, just as in Chipotle recipe.

What’s for dessert? A natural!
Lemon Meringue Pie
Lemon Filling:
4 egg yolks (reserve whites for meringue)
1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup lemon juice
1 tablespoon finely grated lemon zest
1 (9-inch) pre-baked pie shell
1 recipe Meringue, recipe follows
Directions
Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.
Whisk egg yolks in medium size mixing bowl and set aside.
In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.
Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.
Meringue Topping:
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar
Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.
Yield: topping for 1 (9-inch) pie

Fried Frog Legs and
Great Great Great Grandparents

A Ray County BullFrog

This has been a week for genealogy. I drove to Richmond, Missouri, in Ray County, to do some research on my great great grandfather, John Joiner. He was born in Tennessee about 1827, was married to “Mary” and they had my great grandfather, John Stone Joiner and 4 or 5 other children. That is not much information to go on, but it is better than nothing. The ladies at the Ray County Historical Society are always helpful, but you do need something to start with. I’d be pleased if I could find his grave to confirm dates, but no luck so far.
As I completed my reading there at the Historical Society’s library, I made the decision to drive by the old farm north of town. I realize trying to go back is not always a wise move; so often what you find is a disappointment. I suppose it was disappointing in a way, I sure wanted to pull into that long gravel drive up to the old house, but I still had the opportunity to see the fence posts my grandfather and 2 uncles worked so hard on during the 1920s; they are still holding up the barbed wire. Everything looks lush and green after all the rain we have had, many farmers are already mowing to keep the weeds down. The aroma of fresh mown hay, weeds, etc. brought back a flood of memories. I can remember running through the tall weeds on our way to the pond to go fishing. There were red-winged black birds everywhere. Sitting on fence posts and perched on top of the cattails along the waters edge. I loved the way the hedge apples I’d pickup under the trees would make my hands sticky. The bullfrogs were thick around the pond, sitting there puffing out their throats in preparation for a big "jug-o-rum" call, or at least that is what I thought they were saying! Fried frog legs were a favorite back then, just give someone a bb gun and dinner was on the way.
Old Nell, the retired plow horse was still alive back then (but definitely not kickin’ at that point). And she stood out in the pasture flicking flies away with her tail, keeping a sleepy eye on us. The last thing she wanted to do was give us rides! The two old black dogs, Jip and Jerry were a special breed, but my Mom doesn’t remember the name. They would patrol the fields, barnyard and fence lines on a daily basis, just making sure it was still their territory!
Back at the farmhouse with fish on a stringer or a bucket of bullfrogs, we would clean up and wait for dinner. My Aunt Zelma’s Buttermilk Pie was the perfect ending to a perfect day. We would stretch out under the big old pine tree in the front yard and soon we would be seeing only the backside of our eyelids! What a life for a kid!

Uncle Clarence’s Favorite Frog Legs
24 frog's legs, skin removed
1 (4 ounce) packet saltine crackers, crushed
1 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon minced onion
2 teaspoons salt
1 tablespoon ground black pepper
2 eggs
1/2 cup milk
3 cups vegetable oil for frying
1. Rinse the frog's legs and pat dry; set aside. In a large resealable bag, combine the saltine cracker crumbs, flour, cornmeal, onion, salt and pepper. Shake to mix. In a shallow bowl, whisk together eggs and milk.
2. Heat the vegetable oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep.
3. Dip the frog's legs into the milk and egg, then dip into the cracker mixture until evenly coated. Carefully place them in the hot oil. Cook until golden brown on each side, about 5 minutes per side. If the legs start to brown too quickly, reduce the heat to medium. Drain on paper towels before serving.

Aunt Zelma’s Buttermilk Pie
1 unbaked pie shell
2 cups sugar
4 tablespoons flour
1 teaspoon vanilla
1 stick butter
2 eggs, beaten
1 cup buttermilk
½ teaspoon salt
Melt the butter, add the sugar, flour, vanilla, eggs, buttermilk and salt, mixing well. Pour into prepared pie shell and bake at 350 degrees for 1 hour, until nicely browned.

As the day ended back at my computer, I received a notice that I had an email waiting for me at my Ancestry.com mailbox. I had requested information on my 3x great grandparents and I'll be darned....there it was. I suddenly had my great great great grandparents names, dates and birth places! It truly is satisfying, even when all I did was send out a call for help. The woman who sent it to me found the information while researching a totally different person, but they are connected by marriage, etc. etc. etc. So, now I have a great great great Grandfather and Grandmother, Elvin and Elizabeth Joiner, both born in Virginia in the 1790s. I sure would like to invite them for dinner! Boy, could we have a conversation! I'd probably serve crispy fried Froglegs , some mashed potatoes, slow cooked homegrown green beans with country ham, some of Grandmother's biscuits (she was their great grannddaughter and I am sure they would love her biscuits!) along with fresh creamy butter and homemade strawberry jam. For dessert...Buttermilk Pie! That would be food they would recognize and enjoy. Somehow, setting up a Taco Buffet sounds like a BAD idea! After dinner, they'd have to be content to lying back in the La-Z-Boys, I am fresh out of big old Pine Trees!

Arch's Dude Ranch

Route 66 Highway has fascinated me for years. I love the song, I love the history. When I married Arch Tucker, I became part owner of his “Dude Ranch” on Old Route 66 in Ashfork, Arizona. To make a long story short, when Arch was a young lieutenant in the Air Force, he was partaking of some liquid refreshment in the Officers Club at the base in Georgia. He and his buddies had been there for a while, so I am sure several drinks had been consumed. They were approached by a gentleman selling land in Arizona. (I don’t know if the term “beach front” was used, but I wouldn’t be surprised!) I am sure you have figured out where this story is going….Arch bought it, hook, line and sinker! He had paid the taxes on this land every year since then, and had never seen it. Shortly after we were married, Arch and I started our “Road Trip Plan”. We would block off 3 week periods on our calendar, pick a direction, load the car and take off. They were such fun trips; for our first one we headed for Ashfork!
We arrived after two days of driving and singing along with Nat King Cole, Dean Martin and Frank Sinatra. We were so anxious to see what it looked like. Ashfork is a tiny little town in the Kaibab National Forest. It is about 60 miles south of the Grand Canyon. Sounds like it would be beautiful, right? WRONG! It is one of those semi-deserted western towns where you’d expect to see tumbleweeds blowing down the street. The few buildings that are still standing look like they could be bowled over by one of those tumbleweeds.
We found the land office and met the gentleman working there (actually “working” might be a stretch; he was reading a sleazy paperback).Arch told him the story of the officer’s club and the guy was loving every minute of it and mentioned he’d heard this same story many times over the years. We had taken a copy of the last tax bill on the property, and in a matter of moments, up popped a map with the location of Arch’s Dude Ranch! The man looked at Arch with wide eyes and said, “You never missed paying your taxes all these years?” Arch grinned as only Arch could, from ear to ear. It was a proud moment for him! Then the guy added “and you’ve never seen your property?” Arch explained he’d lived all over the world, but never in Arizona or New Jersey! We asked for directions and that is when we discovered what “you can’t get there from here” really means. No roads, just 3 miles of desert. Arch was truly disappointed; he had so wanted to take a photo to show all the guys back home. The man opened up his computer, started scrolling through some photographs of land in the area, found one with a dry creek bed with old scrubby trees and a view of the mountains in the distance; he printed it out for Arch.
When we returned to Kansas City, Arch proudly displayed the photograph of his “ranch” and then told the whole story.
We actually returned to Ashfork about 6 years later. We had several letters from developers wanting to develop the area and were offering Arch several thousand dollars for his land. Arch declined, he liked the idea of owning the land he purchased while drinking in the Officer’s Club!
When we arrived back in Ashfork, there sat the same old guy, but I think he had progressed to a new paperback. He remembered Arch and gave us driving directions. Ashfork had grown and there were paved roads and streets.
It was a wonderful sight to see Arch surveying his land, all 1 ½ acres of juniper bushes and lizards! Still no water, I understand, but someday…..

I took the photograph of Arch standing there, enjoying every moment. I am so glad we returned to Ashfork, Arch died 8 months later.

By the way, due to the number of junipers on the land, Arch named it “Bathtub Gin Acres”. Arch did love his martinis!

Mother’s Day is right round the corner! My sweet little 90 year old Mother is going to join the whole family on the veranda at the vineyard, for an afternoon of family fun and I hope an amazing array of food and wine!
In trying to decide what to add to the pot luck, I am using several guidelines.
#1. My Mom’s favorite foods
#2. Many children will be there, has to be kid friendly food
#3. Outdoors, food that does not require refrigeration
#4. Food that pairs well with wine
#5. There must be 2 desserts; a major chocolate experience to go with the Port; and a less sweet fruit dessert to go with the Ambrosia Dessert wine

Mom’s favorite foods include Rhubarb! She loves it and used to “stew” it and keep it in the refrigerator in a glass covered dish. I'm planning on making a Strawberry Rhubarb Cobbler for her. It should be rather tart with the rhubarb, so should go well with Ambrosia wine.

Strawberry Rhubarb Cobbler
Biscuit Topping:
3 cups all-purpose flour
1/4 cup packed light brown sugar
3 tablespoons granulated sugar, plus additional for sprinkling
1 teaspoon ground ginger
3 1/2 teaspoons baking powder
3/4 teaspoon kosher salt, finely ground
12 tablespoons butter (1 1/2 sticks)
1 1/2 cups heavy cream, plus additional for brushing
Fruit Mixture:
1 pound strawberries, sliced
1 pound rhubarb, chopped
1 cup granulated sugar
1/2 vanilla bean
1 tablespoon cornstarch
1 tablespoon vanilla extract

1. Make the biscuit topping: Mix together the flour, brown sugar, 3 tablespoons granulated sugar, ginger, baking powder, and salt in a large bowl. Cut the butter into small pieces and rub into the flour mixture until it resembles coarse meal. Add about 1 1/2 cups heavy cream and mix until it forms a dough (you might not need all the cream). Wrap the dough in plastic wrap and chill for at least 1 hour.

2. Make the fruit mixture: Combine the strawberries, rhubarb, granulated sugar, and vanilla bean in a large bowl. Let stand for 1 hour. Remove the vanilla bean and pour off half of the liquid, then stir in the cornstarch and vanilla extract. Pour the fruit into a 13 x 9-inch baking dish.

3. Preheat the oven to 350° F. Roll the dough out on a floured surface to 1/4 inch thick and cut into circles or any desired shape. Place the dough on the fruit mixture without overlapping any pieces. Brush the top of the dough with heavy cream and sprinkle with granulated sugar. Bake the cobbler for about 25 minutes or until the dough is golden brown and the fruit is bubbling in the center.

I will serve it warm with lots of vanilla ice cream.
Also, in honor of my Mom, I will have her sugar cookies for the kids….I doubt if rhubarb will be on their list of things to try!

Years ago, my sister-in-law, Vicki Johnston, gave me a recipe for little ham sandwiches that the Wichita Junior League. They are wonderful, easy to prepare ahead of time, and both children and adults love them. I’ve eaten them before, maybe made them once, so, I think I will make them also. They have one of my favorite cheeses on them, Havarti! I go to Werner’s Speciality Foods on Johnson Drive in Mission, Kansas, to get my Havarti. I have them slice it on #12 setting and it is perfect!

Party Sandwiches………makes 24
3 tablespoons mustard
¼ cup minced onion
1 tablespoon Worcestershire Sauce
¾ cup butter
1 teaspoon poppy seeds
24 cocktail size buns
2 pounds thinly sliced ham or shredded roast beef
12 slices Havarti cheese

Mix the mustard, onion, Worcestershire, butter and poppy seeds. Slice buns in half and spread each half with the butter mixture. Use all of the butter mixture, do not skimp! Divide the meat and cheese between the 24 sandwiches. Place on baking sheet, wrap in foil. Bake in 350 degree oven for 15 to 20 minutes.
I think these little sandwiches will go beautifully with a bottle of chilled Oktoberfest Wine if I go with the ham. If I do beef, maybe Arch’s wine, Flyboy Red.


Now, for a few words on what is so unfairly being called “the swine flu”! Pigs have nothing to do with this outbreak! Don’t quit eating pork! Here is an excerpt from an article concerning the H1N1 flu.

"It is an unfortunate fact of life these days that until more hard evidence is available from health officials, the public will continue to be bombarded by unfounded opinions, non-scientific statements and unrestrained internet media, rumor and speculation. Thus, it might be helpful to review some of the facts:
· According to The Centers for Disease Control and Prevention (CDC), the H1N1 influenza virus is not transmitted by food, so you cannot get the disease from eating pork or pork products.
· The CDC also stated that, while the virus is contagious from humans to humans, it has not found any evidence to indicate that any of the illnesses resulted from contact with pigs, hence, the decision by the Government to rename the virus H1N1 makes sense and helps remove the "fear factor" from pork products.
· Secretary of Agriculture Tom Vilsack confirmed that there is no evidence at this time showing that swine have been infected with H1N1 influenza."

Poor Porky, he is really getting a bad name from all the hype in the press! But then, Porky isn’t the only one the press has tried to destroy!
Do you remember Oprah’s comments on Beef?....... On her April 16, 1996 show, Winfrey interviewed Howard Lyman, a vegetarian activist, who told the audience that the United States was in danger of having an outbreak of mad cow disease. At the time, hundreds of thousands of cows in Great Britain were being killed because experts suspected that the contaminated beef was causing a deadly disease in humans. When Lyman appeared on Winfrey's show, there had been no recorded cases of mad cow in the United States--and there have been no cases in this country since.
After hearing Lyman, Winfrey exclaimed, "It has just stopped me cold from eating another burger." The next day, the U.S. cattle market plummeted.
The press is doing the same damage to the Pork market with their insisting on calling it the “Swine Flu”.
So, if you love pork….EAT MORE PORK!

Spareribs and Sauerkraut This one is for Lisa Mirabile!
6 slices bacon
3 pounds country-style spareribs
1/2 cup all-purpose flour (about)
1 medium sweet onion, sliced very thin and separated into rings
6 cups beef broth
12 ounces beer (may substitute additional broth)
1 bag fresh sauerkraut (16 ounces) rinsed and drained
1 Tablespoon sweet Hungarian paprika
1/2 teaspoon caraway seeds
1/2 teaspoon coarsely-ground black pepper

1.Place bacon in a large Dutch oven and cook until crisp. Remove, drain, crumble into large chunks, and set aside.

2.Dust spareribs with flour. Brown in the bacon drippings. Set aside.

3.Sweat onions in the drippings (add a little butter, if necessary) until translucent. Stir in beer, scraping up any browned bits from the bottom. Cook for 3 minutes, then add beef broth.

4.Return spareribs to the pot, along with any accumulated juices. Add sauerkraut, paprika, caraway seeds, and pepper. Stir.

5.Cover and simmer over low heat until ribs are tender and falling off the bone, 3 to 4 hours. Remove bones and stir in bacon pieces before serving.

Metis!

Kansas City's newest Music Sensation!

Alex Reynolds is a singing sensation! Alex is a STAR!

Last night at the Beaumont Club in Westport, the band called METIS, took part in the annual Battle of the Bands. Metis is a Greek word meaning "wit, skill, knowledge" and a good choice of a name for a band who's members are 4 University of Kansas students.

Just between you and me, if any other band had won, it would have been a crime! Metis was so much better than the other 8 bands! Not only do they sound amazing, but they write their own music and lyrics! And they are CUTE! Just look at them! The other bands were wearing grubby old stocking caps over long unkempt hair and thrown together "costumes" of down vests (wasn't it 75 degrees yesterday?) and God only knows what other unwashed items of clothing! Sure, I am being a very proud grandmother, but I am also an honest one!

Unfortunately, from my vantage point, I couldn't even see the drummer for Metis, but I heard those drums, and they were perfect! The bass guitar was magnificent and the lead guitarist, Miles was unbelievable! How do you get that much talent and ability before you are 20 years old? Musically speaking, those three young men performed beautifully together on each of the 5 songs.

Then there was Alex. What can I say....when he was 18 months old he would leap from one piece of furniture to the next, complete with vocals and air guitar. We should have known!

Alex has a clear voice that never misses a key. He can sing with gentleness and sincerity in one song, bringing tears to his Aunt Betsy's eyes, and then belt out the next, complete with raspy, throaty lyrics that get right in your face!

...I am almost speechless!

The boys will be competing in the finals on June 14th at the Beaumont Club to win the honor of opening for David Cook, Kansas City's own American Idol! I'll be there! Let me know if you want to go help me cheer on the men of METIS!

And when I go to the Grammy's to see the boys accept their entertainer of the year award, I'll take lots of photos and blog about it, too!