Hot? Yes! Unbearable? No way!

I cannot deal with the heat like I did when I was younger; I'm just saying I need to be cautious. But today was going to be so fun at Somerset RidgeVineyard and Winery, I threw caution to the wind and headed south to see what was happening. What I found was the hillside covered with the tables and red umbrellas surrounded by happy people! But there was an additional umbrella, one draped with beautiful scarves. There below it was the fabulous MaJo!  Also known as my friend, Maria Johnson and one of Kansas City's most exciting artists, and a member of the Somerset Ridge  Painters, MaJo had set up her easel and was surrounded by glorious paintings of the vineyard, wine bottles and glasses.

As I approached Maria's wonderful "studio", she was explaining why she couldn't sell the painting to the couple holding the colorful  canvas. That was when I heard her saying "That one is very special. It is for my friend, Kay. It is of her husband." I knew exactly what was going to be the subject of that painting! I moved around behind the couple and sure enough, Maria had painted a bottle of Flyboy Red wine and a wine glass full of the deep red wine that was my flyboy's favorite. Arch has graced the label since Dennis Reynolds, the owner of Somerset Ridge and the amazing winemaker responsible for making Somerset the winner of the Jefferson Cup,  created the wine in honor of Arch.

It was unbelievably wonderful; I could picture it on my wall, could hardly wait to get it home! But then I heard the lady explain that she really wanted to buy 2 of Maria's paintings and the Flyboy painting went so well with the other one she had chosen.  Maria agreed to paint her another one, now, it would be ready in an hour!  (I'm the painter who now has over 25 hours into my current canvas!)

The deal was struck, the couple went down the hill to the veranda to enjoy a bottle of chilled chardonel while Maria started their painting.  As soon as they stepped away, a man approached her, asking about the paintings. Guess which one he wanted to buy! Yep....Flyboy! He ended up buying 2 truly sexy paintings of wine glasses full of glistening Somerset wine....MaJo is really good!

Next she started a large canvas of a grape vine next to and end post....unbelievable! 2 people, 2 different people wanted to buy it and it wasn't even finished yet! They each did their best to convience Maria to sell it to them...it was quite fun to watch! Of course Maria sold it to the lady that had stated her desire to buy it first, so there stood the poor guy who was so set on taking it home.  He decided to wait for Maria to paint one just for him, as long as it was similar to the one he had just lost.
Next was a couple who also wanted two paintings....one of which was Flyboy....it looked like I needed to tell Maria to go ahead and sell it. I too would wait for  another one, painted just for me.
What a day for Maria and all of her new friends!  What fun it was to watch the wheeling and dealing...they certainly were anxious to take home a painting by MaJo!

The entire day was quite an experience....there is just something about art and wine and I must not forget the absolutely adorable musician! This guy is wonderful. He has a terrific connection with his audience, plays all of the requests, and did I mention he is so darned cute! He will be back, Ladies, so plan a trip out to the vineyard soon!



Winemaker, Dennis Reynolds, talking wine with visitors

 It was a great day  at Somerset Ridge!

Summertime's perfect dessert....

On a hot summer day, does chocolate fudge cake come to mind as a perfect dessert?  Probably not. How about Apple Pie with Cheddar Cheese? No?  How about Ice Cream?  Icy cold, creamy smooth, rich, flavor packed homemade ice cream?  Yep....that does it!
As you know, I love to make ice cream, gelato, sorbet....whatever you want to call it, I love it.
It used to be part of every summer holiday celebration. The ice cream freezer, maker, machine....whatever you called it, was set up out on the backyard, ice and rock salt were waiting . The freezer can was filled with the ice cream mixture and set in place. The ice was packed around it, salt was added; the lid was tightened down and the crank was attached. All that was left was turning that crank,  over....and over....and over again!  Finally, after a long wait....it was ice cream time!
Homemade ice cream was part of every summer holiday. Of course, there probably was that chocolate cake and apple pie too....but it was the ice cream that was the big hit.

The history of ice cream is sketchy in the beginning. Nero supposedly sent slaves running on foot to the mountains to scoop up snow and then high tail it back to the palace so he could have a frozen treat, something like a snowcone with fresh fruit on top. I can't help but wonder what happened to the poor runners who arrived back at Nero's pad with a bucket of water......
Ice cream as a dairy delight was probably “discovered” in the 1600’s. The concept of flavored ices evolved, but no one is sure how. We do know that Charles I of England, or rather, his chef (either French or Italian), made ice cream a staple of the royal table. Depending on which version you read, either the chef had a secret recipe for ice cream and the king paid him a handsome reward to keep it a secret, or the chef was threatened with death if he divulged the recipe. Either way, once Chuck-One was beheaded in 1649, the chef blabbed. Soon nobility in Europe knew of, and enjoyed, “crème ice.”

The still-for-the-rich “iced creams” were widely known in the 18th century on both sides of the Atlantic. Several recipes appear in a 1700 French cookbook, “L’Art de Faire des Glaces”, and here in the soon-to-be United States, ice cream was also known. The first newspaper ad for ice cream appeared in the 1770s, as did the first actual ice cream shop (no one called them parlors then) in New York City in 1777. George Washington paid almost $200 (a chunk of money then) for ice cream equipment and recipes in 1790. Thomas Jefferson had a special recipe for his Vanilla ice cream (he was the first to serve it in the White House in 1802), and James and Dolley Madison served ice cream at their second inaugural ball in 1813. Still, ice cream was limited in quantity and popularity, due to the enormous effort needed to make it (think two large bowls, lots of ice and salt, and 40 minutes of shaking one bowl while stirring the other – whew!).

If You Want Something Done Right, Ask A Woman

Give credit to Nancy Johnson. In 1843 she developed the first hand-crank ice cream maker, and despite what you might read elsewhere, received a patent for it. Much of the confusion (and lack of credit) to Ms. Johnson comes from the fact that she sold her rights to William Young for just $200 (still a pretty good sum in those days). He at least had the courtesy to call the machine the “Johnson Patent Ice-Cream Freezer.”
Thanks to http://www.zingersicecream.com/history.htm for the history lesson.

Today, many of us have electric ice cream makers....no need for ice and salt, and no turning the crank!
So where am I going wiith this? I ran into Louisberg Cider Mill for a few things yesterday and they had fresh peaches!  Is there anything better than homemade fresh peach ice cream? I doubt it! There is nothing that compares to homemade ice cream. It has an amazingly fresh taste, and it is so simple. There are basically 3 ingredients:  peaches, sugar, and cream.  It is cold, creamy and perfect for a hot summer day.

Fresh Peach Ice Cream
2 1/2 cups heavy cream

1 cup half and half
1 cup granulated cane sugar
4 medium peaches, seed and skins removed, then roughly chopped
Juice from one lemon (roughly two tablespoons)

In a medium sauce pan over a med-low heat, pour in heavy cream and sugar. Just heat it up until it gets luke warm (Just enough to dissolve the sugar). Pour cream and sugar into a mixing bowl and set aside. Meanwhile, chop up all of your peaches and toss into a food processor. Blend until roughly pureed (about the size of peas, smaller or larger). Squeeze one whole lemon into your peach puree (about 2 tablespoons). Mix lightly with a spoon, then pour peaches into cream and sugar. Add 1 cup of half and half (Cream and sugar mixture should be cold enough at this point with all of the add ins). Next, pour peaches and cream into your ice cream maker and turn that baby on! (depending on ice cream maker, it should be done in roughly 25-30 minutes). Serve semi-soft or for harder ice cream, freeze for a couple of hours. Enjoy!
If your ice cream maker will not hold the entire recipe, divide and store half in sealed container in refrigerator until you are ready to use it.

I suppose my second favorite ice cream is pure vanilla! This recipe uses honey as the sweetner rather than sugar.

Honey Vanilla Ice Cream
2 vanilla beans

2 cups heavy cream (whipping cream)
1 cup whole or 2% milk
1/2 cup honey
Cut the vanilla beans in half lengthwise, and scrape out the seeds. Add both the seeds and the vanilla beans to a saucepan, along with the heavy cream, milk, and honey. Stirring occasionally, bring the vanilla cream mixture to steaming over low-medium heat.

Check to see that the honey is completely dissolved and then remove the pan from the heat. Remove the vanilla beans (pods) from the cream and discard them. Chill the mixture for 2 hours and then freeze it in an ice cream maker according to the manufacturer's instructions.
 This honey vanilla ice cream recipe makes 6 to 8 servings.

How long has it been since you had Pavlova? Have you ever had Pavlova?..........Let me tell you about my beloved Pavlova….no, no, no, not the ballerina, Anna Pavlova. I am talking about the dessert Pavalova. Pavlova is a meringue-based dessert named after the Russian ballet dancer. It is a meringue with a crisp crust and sweet meltingly-soft center.


The dessert is believed to have been created in honor of the dancer either during or after one of her tours to New Zealand in the 1920s. The dessert is a popular dish and an important part of the national cuisine of New Zealand, and is frequently served during celebratory and holiday meals.

If you have never had it, you are in for a treat. Due to its elegance, it is unfortunately saved for special occasions, but it need not be! Whip it up anytime….particularly now during fresh fruit season. Naturally, in New Zealand, it is covered with gorgeous slices of juicy Kiwi combined with other fruit, such a strawberries. I love it with some of our Missouri Peaches, peeled, sliced, and delicately sweetened if needed. As wonderful as the fresh fruit is, it is the whipped cream filled giant meringue that has me president of Pavlova’s fan club!
Here is the deal....That first distinctive crunch as you crack through the delicately baked meringue shell is one of my favorite all time sounds. Where the soft meringue center becomes one with the cool whipped cream is possibly one of the sexiest bites of food you will ever experience in your life, and I kid you not!

Yes, you have to try it……please!

Pavlova

serves 8 to10….or just me over several days! Some say it can’t be held over from one day to the next…..wrong….still delicious, just not as gorgeous!

1/2 cup egg whites, at room temperature (from about 4eggs)
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup granulated sugar
1 1/2 teaspoons cornstarch
1 tablespoon raspberry vinegar or red wine vinegar
1/2 teaspoon pure vanilla
1 1/4 cups heavy cream  2 tablespoons light brown sugar, packed
1 cup of thinly sliced ripe fruit, such as kiwi, peaches or nectarines
10 strawberries, , thinly sliced or other berries, such as raspberries or blackberries

Directions
Preheat oven to 350 degrees.
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vinegar, and vanilla and continue whipping until stiff, smooth and glossy, about 8 minutes more. On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a circle 9-inches in diameter. Line the sheet pan with the parchment, pencil side down (you should still be able to see the circle). Spoon the egg whites into the circle, using the back of the spoon to smooth the top and sides of the disk. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and cracked on the top and the surface is lightly browned, about 45 minutes more. Turn off the oven, prop the oven door open, and let the pavlova cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue.

Whip the cream and brown sugar together until stiff. Spoon it in the center of the cooled pavlova and spread out to within 1/2-inch of the edge. Arrange the soft fruits of your choice on top. To serve, slice into wedges with a serrated knife.

Here is a chocolate version….however, I much prefer the original!

Chocolate Pavlova
serves 8

6 egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1/2 cups granulated sugar
3 tablespoons unsweetened cocoa powder
2 teaspoons cornstarch
1 tablespoon vinegar
2 teaspoons vanilla extract
2 (1 ounce) squares bittersweet chocolate, melted
3 cups fresh strawberries, hulled and halved
1 1/2 cups whipping cream
2 teaspoons granulated sugar
1 (1 ounce) square bittersweet chocolate, melted

Directions

Preheat oven to 275 degrees F (135 degrees C). Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate. Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.

Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.
See the resemblance?

Anna Pavlova

They say with age comes wisdom….uh, I’m waiting. Not for the age….I’m there. It’s the wisdom I am waiting for. I am searching for a way to live more simply (as I sit here with my laptop and cell phone). Maybe it is the approaching big 70 that has me wishing for fewer things, fewer things on my “to do list”.


I have a wonderful family; children, grandchildren, mother, a sister and brother and their families. I adore each and every one of them. But it seems like it is so difficult to arrange a simple dinner for them.

Yes, I am well aware this is all due to that approaching birthday … I really do understand that…..but understanding doesn’t make it easier to deal with it. Sure, I sit and dream of winning Power Ball and moving to Italy. Everyone will want to come and visit me! I will cook in an ancient kitchen, paint in the courtyard. Yes, life would be perfect….. Sure it would.

Instead, here I am….and I’d love to be there!

Of course, I am able to change some things….I am going to start giving away things. Fewer possessions ought to make my life simpler….right? I sure hope so. I also can start reading more, blogging less. There are days when I actually put pressure on myself to post a new blog…knowing full well someone out there is saying “Oh God, she’s at it again!” (It is one, or more likely all three, of my children saying it!).However, I did just receive a lovely email from a new reader from southern Missouri, Patsy Bennitt. Maybe my blog isn't so bad after all! Thanks, Patsy!

I suppose I am fulfilling my need to have conversations when I “talk” to you all with my blog.

I satisfy my need to be creative by painting instead of cooking. Okay, so it is Paola instead of Italy…..

Yep, I am getting older….time to simplify! Where to begin… I need to sit and think about that…….



My life is soon to be taken over by painting,,,,much more so than it is now. I need 4 new paintings for the September show at The Tortoise Gallery with the other Somerset Ridge Painters. I need 10 new paintings for the show in December at ARTichokes with David! Wow…when I think I spent 180 hours on Ponte Vecchio, it makes me realize I should have started in January!

On my easel now is a painting of an autumn hillside above a backyard vineyard in the Alsace region of France. I have close to 20 hours in it at this point….and if David Gross, my friend, teacher and studio partner, has his way, I will probably have another 8 to 10 hours in it before I am finished! He never says much, but when I say “I think I am finished!”, he raises an eyebrow and says “oh you do, do you?”

And you know what?....he is always right! Damnit!

I just ordered 2 cases of canvases last week. I ordered 10 new tubes of paint today, bought at least that many last week. My brushes are taking a beating, but they will probably hold out for one more painting….I think I am ready.

What I am ready for right now is a cookie! Have you ever had a Cowboy Cookie? I found this recipe on Martha Stewart.com several years ago. Very Good! Great for breakfast!

Cowboy Cookies
3/4 cup pecans (3 ounces)

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups old-fashioned oats (not instant or quick-cooking)
6 ounces semisweet chocolate, cut into 1/4-inch chunks
1/2 cup shredded unsweetened coconut
Vegetable-oil cooking spray

Directions

1.Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven, tossing occasionally, until darkened and fragrant, 10 to 13 minutes. Let cool, then coarsely chop. Into a bowl, sift together flour, baking soda, salt, and baking powder.
2.With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Reduce speed to medium. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3.With mixer on low speed, gradually add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until just combined. (Dough can be covered with plastic and refrigerated up to 3 days.)
4.Coat baking sheets with cooking spray; line with parchment, and spray parchment. Using a 1 1/2-inch ice-cream scoop or a tablespoon, drop dough onto prepared sheets, about 3 inches apart.
5.Bake, rotating sheets halfway through, until edges of cookies begin to brown, 16 to 18 minutes. Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely. Cookies can be stored up to 3 days at room temperature in airtight containers Makes about 5 dozen.

The Tortoise Gallery is OPEN!



Nancy Sims-West

Friday night the people of Paola and Miami County, Kansas, came out to support the new Tortoise Gallery on the square! It was a great evening for the gallery's new owner, Nancy Sims-West and the featured artist, painter Jeannie Foster.  Jeannie's paintings are fun, whimsical and vibrant.

Sims-West has big plans for the gallery, and if last night's success is a sample of how Nancy throws a  party, the historic square is in for some fun! Nancy is making connections with many area artists in preparation for upcoming shows. The Somerset Ridge Painters will be showing there in September!

Nancy and her two sons made their guests feel welcome and comfortable as they greeted people . The food was catered by Donna Nagle, owner of Molly's Table, a neighbor right there on the square. The artichoke dip was outstanding!
The wine was from  Dennis and Cindy Reynolds' Somerset Ridge Vineyard and Winery, Miami County's premier winery.
If you missed the opening, never fear. The show will be hanging through August. Please drop by The Tortoise Gallery to meet Nancy and see the colorful paintings  of Jeannie Foster. The gallery is located on the south side of the square at 5 West Wea, Paola. By the way, there is a coffee bar in the gallery and if you are lucky, you may be served by two cute barista's, Nancy's sons.

It's HOT!

We are in the midst of a long term heat wave. I know it is summer, but what happened to our 85 to 90 degree summers? What’s with this 100 degree plus stuff? I don’t even want to talk about the humidity!


What I do want to talk about is our favorite summer drink. Iced Tea!
What is more simple than iced tea? .Of course,  there is the choice of sweetened or unsweetened; how about with or without lemon? I personally think iced tea should have a crisp green sprig of mint, fresh from the garden, or in my case, fresh from the pot on the front porch.



 I think the best iced tea I have ever had was at TGI Friday’s. I was there for Sunday brunch, years ago, but I still remember it. Why? Because it had every element of the perfect glass of tea.
1. Tall clear glass made of thin glass, not plastic, Styrofoam or paper.
2. Filled to the brim with crystal clear ice cubes.
3 The tea was lightly (and I do mean “lightly”) sweetened
4. The glass was filled to the very top with brewed tea.
5. Lemon? No way! It was a big juicy wedge of gorgeous lime slipped onto the edge of the glass!
6 And to top off this perfect presentation of a glass of iced tea, a beautiful, absolutely fresh, dark green sprig with 4 or 5 leaves of mint.
Perfection!

Being from the Midwest, I was raised knowing you could add sugar or sweetener to your iced tea, but my first trip to the south was an eye opener. They assumed you wanted your tea sweetened. Sweet Tea in the south is a given. And it is sweet! Considering the fact that there have been diabetics in the last 4 generations of my family, I use an artificial sweetener. But below the Mason-Dixon Line…..SUGAR! LOTS OF SUGAR! The traditional Southern Sweet Tea is sweetened with a simple syrup. A common recipe for this sweetener is for 3 quarts of iced tea, boil one cup of water and ¾ cup of sugar, stirring occasionally, until the sugar is dissolved. Add it to the tea and serve over ice.

What do you think of instant tea? My personal opinion is simple….YUCK! It was a big moment in America when we suddenly had the jar of Lipton Instant Tea available. In Googling for information on the history of instant tea, I was directed to a page called Rewind the Fifties. Here is what I learned.

“Thomas J. Lipton was an Irish immigrant and a multi-millionaire with a string of retail stores. In order to appease some tea brokers in London, Lipton decided to sell tea in his stores, but he wanted to sell tea that would be affordable to working class families.
To do this Lipton did three things. First, he cut out the middleman and brought his tea directly from India. Second, he sold his tea in packages by the pound, half a pound and quarter pound. Lastly, he made tea bags so that they would be easy to handle.
At first, Lipton sold his tea aggressively to the English working class with much success, but eventually instant tea came to the United States. The question is, why?
Well, it started post War World II, when tea sales in the United States started to flourish, out distancing those in England for once. The reason primarily has to do with 1950’s advertising, and the advent of pre-packaged and ready made food products available to the Americans after the war.
Because of this, instant tea took its place along side other pre-packaged foods like instant coffee, food mixes and frozen drink items. Also, because of instant teas, housewives, during the 1950’s, no longer had to worry about brewing the perfect tea for guests. But it was only in the late 1950’s that instant tea took off.
Why? Companies had invented a tea that dissolved in cold water, therefore housewives, pressed for time, did not have to boil water to make a good cup of tea. This sealed their devotion and instant tea has been a hit in the United States ever since, with no signs of abating.
So when you are drinking the glass of cold ice tea this summer, remember to give thanks to Thomas J. Lipton
for having vision, fortitude and good business sense for helping bring instant tea to the United States.”

Personally, I will continue to make my tea the old way….but wait, cold brew bags are pretty darned good! And we can always rely on the sun to do the work for us. Do you still have your Sun Tea Jar?

I read the food52,com page regularly and was so pleased to see this posting just a few minutes ago. It is about tea! I found this idea fascinating and will try it very soon.

Orange Green Tea Sparkler

by merrill
My neighbor and I had a conversation recently about a concoction she often throws together involving iced green tea and orange juice. I decided to try my own version, adding some sparkling water for a little fizz.
Serves 1
• 1 green tea bag, or the equivalent in loose tea
• 2 teaspoons honey
• 1/4 cup freshly squeezed orange juice
• 1 orange wedge for serving
• Sparkling water

1. Boil a kettle of water and put the tea bag in a mug. Pour 8 ounces of boiling water over the tea and stir in the honey. Taste and add more honey if you like, but remember you'll be adding orange juice later. Allow the tea to steep at room temperature until cool.
2. Fill an 8-ounce glass with ice and add 1/2 cup of the tea, the orange juice and an orange wedge. Top up with sparkling water, stir gently and sip slowly, reveling in summer.

So, now what are you going to do? Brew, Instant, Sweeten? With Citrus? With Mint?
With this heat, let me give you this little bit of advice….Drink lots of it, however you fix it!
Stay Cool!

"Abstract" is the word of the day!

Hey there! This weekend when you are driving to Miami County to enjoy the Somerset Wine Trail events, go into Paola and visit Molly's Table....the best restaurant around! Not only will you have some great food, but you will get to see some wonderful paintings! The new paintings went up today and it is fun! The majority of the works are abstracts, bright in color. Donna Nagle, owner of Molly's Table, has generously offered her antique brick walls to the Somerset Ridge Painters for over 2 years now, and I am always amazed at what
those walls do for abstracts!
The painters showing at Molly's are Audrey Benskin, Vicki Johnston, JoAnne Carlton, David Gross, and me (however, my additions to the show are not abstracts).

Come to  Molly's for lunch soon....you will love the Chicken Tortilla Soup....the BEST I have ever eaten! The freshly baked breads, cookies and pies are wonderful...I've tried them all! Donna has specials everyday. Crisp Green Salads with Blackened Salmon, or her Apple Walnut Salad...and don't miss her Greek Salad!
Okay, so your mission is to drive to Paola, go to 117 South Pearl....it is a wonderful old building that was the original post office in Paola.  Go in, make yourself at home, order lunch, sit back and enjoy everything about Molly's.. The art work is there for your enjoyment also! Next, drive 3 or  4 miles east to  the beautiful Somerset Ridge Vineyard and Winery....I doubt if you need any further instruction.  Enjoy!

A few days ago, I mentioned Anthony Bourdain, and how he jogged my memory about the many ethnic cuisines here in Kansas City. I also said I was not a big fan of Anthony.


Well, I have now been in front of my television for what seems like days, and I have been absorbing a lot of his program, No Reservations. There was a Bourdain Festival going on in preparation of his new season starting on the Travel channel.….so today, I watched at least 6 consecutive shows! I can honestly say, I feel differently about Anthony and his program. I think I like him!

My favorite episode was the Austrian show. He concentrated on the Christmas Market, I was there in the fall. My time in Austria was short, but I came away thinking it is the most beautiful country I have ever seen. Every direction I looked, I saw a perfect vista! My first evening there was spent in a chalet style hotel, covered with flowers and surrounded by brilliant green foothills, with snow capped mountains in the distance. The Austrian sun did amazing things to those beautiful green hillsides. Scattered across the hills were dollhouse looking chalets, herds of peacefully grazing cattle, and flowers everywhere. After a few dark beers, I enjoyed a delicious bowl of Austrian Cheese Soup. I don’t remember what the cheese was, but I do remember the soup! And the Apple Strudel! And the dark beer! The next day, Inge and I drove into Germany to visit Chemsee , a freshwater lake in Bavaria, Germany, between Rosenheim, Germany, and Salzburg, Austria.. For the story of my visit to Chemsee, go to ”search” down the left side and type in King Ludvig. It will take you to my post of October 23, 2009. It will go into my love of dark beer and wine, maybe too much!

Anyway, I love all things Austrian, with the exception of Adolph Hitler, and Arnold Schwarzenegger. I don’t want to sound like Julie Andrews, (we do share the same birthday, however she is a few years older than I am)…but Austrian food, beer and wine and countryside are on my list of My Favorite Things! Here are a few recipes for you…..enjoy!

Rindfleisch in Bier - Boiled Beef in Beer

Here is a recipe for the meat lovers. Source: 'Gourmets Old Vienna Cookbook' by Lillian Langseth-Christensen
well-trimmed 4-pound piece of beef (rump or flank)
6 slices of bacon
2 onions
2 carrots
2 turnips
6 peppercorn
6 juniper berries
2 bay leaves
3 curls of lemon rind
beer
2 tablespoons butter
3 tablespoons flour
salt and pepper to taste

Pound a well-trimmed 4-pound piece of beef, rump or flank, with a wooden mallet and rub it well with salt and black pepper. Lay it in a deep casserole on a bed of 6 slices of bacon, and spread 2 onions, 2 carrots, and 2 turnips, all chopped, 6 peppercorns and 6 juniper berries, 2 bay leaves, and 3 curls of lemon rind, over and around the meat. Add just enough beer to cover and simmer the meat, covered, for 2 1/2 hours. Drain off the reduced broth and keep the meat hot. Brown 2 tablespoons butter, blend in 3 tablespoons flour, and cook the roux (basis for sauces)over very low heat stirring, until it is brown and smooth. Gradually add 2 cups of broth from the meat and simmer the sauce over very low heat for 20 minutes. Add salt and pepper to taste and pour the sauce over the beef. Serve from the casserole. Serve with Buttered Noodles

Do you think you don’t like Brussels Sprouts? You may have to re-think that after tasting these.

Gebackene Kohlsprossen -
Brussels Sprouts with Ham and Mushrooms


Source: 'Gourmets Old Vienna Cookbook' by Lillian Langseth-Christensen
Ingredients:
1 pound Brussels sprouts
1 cup diced lean cooked ham
1/2 pound mushrooms
Sauce:
2 egg yolks
3/4 cup heavy cream
1/4 cup grated Parmesan
2 tablespoons grated Parmesan to sprinkle on top

Simmer 1 pound Brussels sprouts in salted water for about 20 minutes, or until they are tender and drain them. Chop enough lean cooked ham to make 1 cup and slice 1/2 pound mushrooms. Place half the Brussels sprouts in a well-buttered casserole and cover them with alternate layers of ham, the mushrooms and the remaining Brussels sprouts, finishing with a layer of ham. Beat 2 egg yolks into 3/4 cup heavy cream, add 1/4 cup grated Parmesan and pour the sauce over the casserole. Sprinkle with 2 tablespoons grated Parmesan and bake the Brussels sprouts in a hot oven (400 F.) for 10 to 15 minutes.

All we need now is dessert! I’m thinking a good cookie is the answer….I love cookies!

Austrian Butterhorns

1 cup butter, at room temp
8 ounces cream cheese, at room temp
2 teaspoons granulated sugar
2 cups flour
1 egg white, beaten with
1 tablespoon water (for glazing)
granulated sugar (for sprinkling)
1 cup walnuts or 1 cup pecans, finely chopped
1/2 cup brown sugar, firmly packed
1 teaspoon cinnamon

1. Cream butter, cream cheese, and sugar until soft.

2. Sift in the flour and mix to make a soft dough.

3. Divide dough into 4 equal balls, flatten each one and wrap in wax paper.

4. Refrigerate for at least 30 minutes.

5. Make the filling by mixing nuts, brown sugar and cinnamon in a small bowl.

6. Preheat oven to 375*.

7. Working with one disk of dough at a time, roll thinly on a lightly floured surface into a circle, about 9" in diameter.

8. Brush the surface with the egg white glaze and sprinkle the dough with 1/4 of the filling.

9. Slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections, to form 16 triangles.

10. Starting from the base of each triangle, roll up to form spirals.

11. You can curve them into crescents if you like.

12. Continue with the other 3 disks of dough.

13. Place on baking sheets and brush with egg white glaze.

14. Sprinkle lightly with granulated sugar.

15. Bake until just golden, about 10 minutes.

16. For 32 extra large butterhorns, divide the dough in half instead of fourths and roll each disk into a 12 inch circle and use half the filling.

17. Continue as above but bake for 15-20 minutes

If a cookie is not your idea of dessert….try a Salzburg Soufflé, called a Salzburg Nockerl...Heavenly!

Salzburger Nockerl
1/4 cup heavy cream
1/4 cup bottled wild lingonberry sauce or any fruit preserves or jam
5 large egg whites
3/4 teaspoon salt
1/2 cup granulated sugar
1 tablespoon all-purpose flour
3 large egg yolks
1 teaspoon pure vanilla extract
Confectioners sugar for dusting

Put oven rack in middle position and preheat oven to 400°F.

Pour cream into a 9-inch pie plate or shallow gratin dish and spoon lingonberry sauce into cream in dollops (it will be sparse).

Put egg whites and salt in a bowl, then set bowl in a larger bowl of hot water and stir whites to warm to room temperature, 1 to 2 minutes. Remove from hot water. Beat whites with an electric mixer at high speed until they just form soft peaks, then beat in granulated sugar, 1 tablespoon at a time, beating until whites just form stiff, glossy peaks. Sprinkle flour over meringue and fold in gently but thoroughly. Whisk together egg yolks and vanilla in a small bowl, then fold into whites gently but thoroughly.

Spoon large dollops of meringue onto cream mixture and bake until golden brown and set, 13 to 15 minutes. If you prefer a less creamy soufflé, bake 5 minutes more. Dust lightly with confectioners sugar and cool 5 minutes before serving.

Now, if you should happen to start yodeling…..good for you!

Last night I went to hear my 10 year old granddaughter, Zoe, sing some karaoke. That girl can sing! Her mother, my daughter Betsy, has a great voice and entertained us with several numbers also. Zoe and I had to leave before 10pm due to the fact Freddy T's goes from grill/restaurant/bar where families have dinner, etc. to a neighborhood bar. I could have listened to my two girls sing all night, but we didn't want to break the law.
I think my favorite number was  "Realize", a hit  by Colbie Caillait. Zoe sang the lead and Betsy harmonized. It was delightful.  Zoe also did a great rendition of a Taylor Swift number! It was a fun evening!

This morning I was sort of slow.....you know, one of those mornings when you are almost awake, but you  really don't want to get out of bed.  I rolled over and found the remote and turned on Anthony Bourdain"s No Reservations program on the Travel channel.  Anthony is not a favorite of mine, but I must admit, he is growing on me.
This morning, his program was on New York's Outer Boroughs. The cuisines he featured were indeed fascinating.  Huge pots of steaming seafood in a Korean restaurant looked incredible! The vegetarian menu at a Hindu Temple was something I want to look into. Curry has always been one of my favorites. His trip into authentic Mexican food was very interesting. It turns out, we Americans don't know true Mexican food!

This episode made me start thinking about the different ethnic restaurants here in Greater Kansas City.  One of my all time favorites is The Rhineland in Independence, MO.  My husband, Arch, was the son of a German, and he taught me the joys of German food. It is one of my favorite cuisines to prepare. At the Rhineland, owned by Heinz and Rosie Heinzelmann, you not only get authentic German fare, but  you are gently dropped into the land along the Rhine River.  It is a shock to leave the restaurant, your tummy fully of Roulade with Rotkohl & Spaetzle (Choice beef filled with bacon, pickles, onions, mustard and spices; served with red cabbage & Spätzle) and walk out onto the sidewalk and realize you are just off the square in Independence!

I am really fascinated with the Food Truck industry that has a firm grip on us. I drive south out of the city to Paola almost everyday, to go to the studio to paint, so I have not encountered even one truck, yet; but I understand that the food trucks are making their mark in Kansas City. I am seriously upset that today I find I just missed the Food Truck Fair held in the Westport area! Bummer! So, now I am seriously considering making a schedule of which trucks will be where, and spend a week having lunch from these entrepreneurs. It will be my version of a Stay-cation! I will keep you posted on what I find, and where I found it. I've been reading several blogs about the food trucks of Kansas City, and apparently my county, Johnson County, Kansas, is trying to discourage the industry from crossing the state line. Boo!  As much as I love  it here, the local governments sure have some strict laws....another case of our government making too many decisions for us?  Do you think?

Recipes? Why not.

Here is something you might find on the menu at my food truck....if I had one, which I would never do at this stage of my life. Just this morning Zoe and I were discussing staying up all night. She asked if I had ever done it. I told her yes, when I was younger, but now that I am old, I like to get my rest. Her reply was,

"You aren't old, Mimi, you are just slightly, gently aged."....Sure I am!

How would you feel about a bowl of Happy Portuguese Chicken, full of Chorizo and Potatoes and Poached Chicken in a warm spicy sauce, served with crusty bread? I think it would be perfect!

Happy Portuguese Chicken

4 all-purpose potatoes, such as russets, peeled and cut into quarters

                                      4 carrots, peeled and cut into large pieces on a diagonal

3 ribs celery, cut into large pieces on an angle

1 large onion, cut into large chunks

1 cup dry white wine

2 teaspoons sugar

1 teaspoon salt

1 tablespoon extra-virgin olive oil, eyeball it

2 cups chicken broth

3/4 pound chorizo, cut into 1 1/2 inch slices on an angle

4 pieces poached cooked chicken,  sliced on an angle into 1-inch strips

1 cup tomato sauce

1/4 cup chopped flat-leaf parsley

1. Place potatoes, carrots, celery and onion in a pot. Pour in wine, add sugar, salt, and oil. Add 2 cups of chicken broth. Cover pot and bring to a boil. Reduce heat and simmer 15 minutes.

2. While vegetables cook, brown chorizo in a small nonstick skillet over medium high heat.

3. Remove the cover from the vegetables and add chorizo to the vegetables. Stir in tomato sauce. Set cooked chicken into the pot and heat through, 5 minutes. Adjust seasoning. Ladle Portuguese Chicken into shallow bowls and garnish with parsley. Serve with crusty bread for dipping.

How to Paint a Cow



 Last night I returned to ARTichokes to attend a painting class...I don't ever want to stop learning.  I was most anxious to participate in this class for 3 reasons....#1.I love ARTichokes. #2. The class was being taught by Samantha Buller. and #3. It  was a class on how to paint a cow!


Holstein Cows
by
Samantha Buller

 Samantha, a young woman from California, is an incredible painter. She was one of the painters featured at Art in the Vines, 2011, at Somerset Ridge Vineyard last month. One of her paintings was of 2 cows, and I loved it!  I have never painted even one cow, so I arrived ready to paint!
I realized the photo we would be painting from was one she had referred to while painting her cows. Now trust me, my cow looks nothing like Samantha's cow, but I think it is a fairly good painting. The class was 2 1/2 hours long and we worked every minute of it. 

                                                Well, here she is......meet Gertrude Hol-Stein

The Holstein was developed and bred as a dairy cow.  So, now that I have named "her" Gertrude, I'm not so sure "she" is a "she"!  Wouldn't she have an udder?  I am so lacking in knowledge of farm animals! Anyway, Gertrude "it" is.

I've always loved milk and so many of the things made with milk and cream.  Cheese! ! Oh, I am an expert on Crème brûlée! I bet I have had more Crème brûlée at more restaurants than most people.
My favorite recipe is from Ina Garten, one of the purest chefs I know. I hope you try it.

Ina's Crème brûlée
1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon orange liqueur (recommended: Grand Marnier)

Preheat the oven to 300 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.

Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
* Propane Gas Torch  Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.

A

from a recent article in the Sun newspaper:



   Effort would provide space for Johnson County artists, art

Overland Park artist Nicole Emanuel hopes someday to introduce the local arts community to this building, which she envisions as a center for the arts. If developed as hoped, the three-level building in downtown Overland Park would be home to art studios, exhibits, events and offices. The lower two levels are at the back of the property.

The Johnson County arts community would have a central gathering and exhibition space if Nicole Emanuel can make her dream come true.
The Overland Park artist is working to secure funding to purchase a mostly vacant building in her city’s downtown area that could house art studios; office space for arts organizations; and areas for exhibits, events and perhaps workshops.
Emanuel has been active in arts organizations in Minneapolis, San Francisco and Kansas City. She has worked on building projects that provided both housing and studios for artists.
The idea for this new “art space” was triggered when she attended a recent forum organized by the Arts Council of Johnson County that brought together artists, arts organizations and arts educators.
“It was held to find out what their needs are and ways we can support what they are doing,” said Sarah VanLanduyt, executive director of the Arts Council.

The attendees sounded one theme again and again.
“We heard a desire to create a sense of community so artists can come together and work together and share resources,” VanLanduyt said.
Emanuel heard the same message, and also learned something that surprised her when she visited at the forum with Janet Simpson, executive director of the Kansas City Artists Coalition.
“She said that 50 percent of their members (live) in Johnson County,” Emanuel said. “I realized I’m not the only one (in the county) who’s probably working in their basement and needing (studio) space.”
Kansas City’s Crossroads District is the hub of the metropolitan area’s arts community, and Emanuel said she and other Johnson County-based artists mingle and work there. But for individuals like herself who are trying to balance an arts career and family responsibilities, it is inconvenient and often impossible to make regular treks to and from the Crossroads.
Emanuel’s project could bring many of Johnson County’s far-flung community art elements into their own central location. In fact, it might include individuals and groups from other parts of the metropolitan area.

Emanuel found her preferred site by accident. As she drove her children home from a gymnastics practice one day, she spotted the three-story building at 8100 Newton St. Its size, location and availability all seemed like a logical fit.
“I see the building, and I know from my background what it could be,” Emanuel said.
VanLanduyt and the Arts Council agree that the place and idea have appeal, and they are supporting the effort.
Emanuel said the council as well as the Overland Park Arts and Recreation Foundation and the Overland Park Friends of the Arts have expressed strong interest in placing their offices in the building if the plan comes together.
Even if negotiations with the building’s owner do not work out, Emanuel still plans to pursue the project at another location.
She has assembled the first draft of a financial plan for purchasing and operating an art center and presented it to two prospective lenders. An estimated 70 percent of the necessary funding would come from a loan and the rest from donations by foundations, corporations and individuals.
Rent charged for studios and offices would help pay off the loan. Emanuel much prefers to buy rather than lease whatever space is acquired.
“I know what happens. I’ve seen how that goes. Internationally, it’s a fact that when the arts community comes in and takes a place over its value increases and they price themselves out of it,” she said. “I’m starting a nonprofit and raising funds to buy the building for the community so we can control the rent so it’s affordable and won’t disappear.”
The building’s top two floors have been vacant for about 20 years, Emanuel said. A plumbing company occupies the lower floor and would be expected to stay. Everything still is in its early stages, but the plan is gaining traction and some buzz.

The long-vacant expanse might require an artist’s imagination to see the potential. The council and Emanuel definitely have a vision.
“The building has been gutted, so it essentially is a blank slate, which is wonderful,” VanLanduyt said.
The arts community would be good for the area, and the area would be good for the arts community, supporters believe.

“Downtown Overland Park has a number of locally owned art galleries, restaurants and boutiques, all of which would be attractive to an arts community,” VanLanduyt said.

--------------------------------------------------------------------------------------------------------
As you can see, artists are ready and willing to find a place of  their own. I attended the tour of  the building in May and wasvery impressed with the facility and their plans for it. I can seethis happening! Hooray for Nicole Emanuel and her team....particularly the architect  chosen for the project, Ben Nanson!

Happy 4th of July!

What is on the menu at your house?  Hot Dogs? Hamburgers? Maybe Ribs?  Well if you are in the Midwest, it is going to be hot enough to grill them on the sidewalk!

Do you remember why we celebrate the 4th?  Our INDEPENDENCE!

If you read the Constitution of the United States lately, you will find it by going to http://www.archives.gov/exhibits/charters/constitution_transcript.html

A great thing to do before you watch those fireworks!

Miss me?  I didn't realize I hadn't posted a blog since June 21.  I've been busy in the studio, painting like a woman on a mission!  What is driving me on? Simple....and exciting.....first, the Somerset Ridge Painters (Ada Koch, Ana Welch, Audrey Benskin, JoAnne Carlton, Kristin Goering, Maria Johnson, Patsy Brown, Winnie Davis, Vicki Johnston and me) will be the featured artists at the new and exciting Tortoise Gallery on the square in Paola, Kansas in September.   It should be a fun opening celebration! The new owner, Nancy Sims-West, is making some much needed changes in the gallery,  offering work by new and exciting artists,  having openings that are fun events, inviting the public to come and hang out with the artists.  Nancy is not new to the Paola art scene, and has been purchasing art for years. She and her two sons will be making a difference there on the Square.

The Tortoise Gallery will be opening on July 15th (operating as d'Marie Gallery until then). I will keep you posted on the events  planned for the Tortoise!

So, back to my drive to paint many, many paintings.....After September, there are two more shows scheduled.  The Somerset Ridge Painters Mini Art in the Vines will take place, hopefully in early October. We did this last fall for the first time, and it was beautiful. There is not a more gorgeous and peaceful place than Somerset Ridge Vineyard in the fall. Harvest is over and every vine is turning either golden yellow or deep crimson! With the blue sky above and the warmth of the autumn sun, a perfect day is in store for everyone who comes out to stroll among the vines and the paintings! I will start talking about the event when the date is set.  Of course, until then, please come out to the winery. You are in for a treat!

The third show that has me wound up is coming in December. David Gross and I will be featured artists at ARTichokes Gallery at Mission Farms in Leawood, Kansas. This means so much to me! The owners, sisters Rebecca Pashia and Laurie Barling have been instrumental in my return to painting.Then I met David Gross, who has been my teacher and studio partner for the last several years. so, to have the opportunity to share a show with David at ARTichoke's is such an honor for me! ..............So you see why I have to paint, Paint PAINT?

Okay, back to food....here are a few recipes you might want to try this holiday.
What is the 4th without a cookout! What is a cookout without Baked Beans!
Smoky-Spicy-Sweet Barbecue Baked Beans
from The Garden of Eating, one of the blogs I follow   http://gardenofeatingblog.blogspot.com/ 

Serves 8
2 cups dried pinto or kidney beans, soaked overnight and drained
6 cups water
1 onion, thinly sliced
4 garlic cloves, minced or pressed
1 1/2 cups (1 15 oz can or jar) strained or pureed tomatoes or unseasoned tomato sauce
1/3 cup firmly packed brown sugar
2 Tbsps minced chipotle pepper canned in adobo sauce
2 Tbsps soy sauce

Directions
1. Combine the beans with the water in a large saucepan. Bring to a boil, then reduce the heat slightly and boil gently, covered for 1 to 1 1/2 hours, until the beans are completely tender. Do not undercook; the beans will not soften further once they're combined with the tomatoes.
2. Preheat the oven to 300 F. Using a slotted spoon, transfer the beans to a large oven-safe pot with lid or covered casserole dish. Add the onion, garlic, tomato puree, brown sugar, chipotles and soy sauce and stir to combine evenly.
3. Cover and bake for 2 to 3 hours, until the sauce is a nice thick consistency. If necessary, you can remove the lid during the last 30 minutes to allow more of the liquid to cook off. Serve hot.

Here is a great recipe if you want something you can make ahead, yet have that 4th of July feeling of an All-American Hot Dog....from Cajun Country!

Cajun Style Smoked Sausages and Peppers

Serves: 6 to 12

1/4 cup thinly sliced celery
1 large onion chopped
4 cloves garlic minced
1 large red bell pepper(s) cut into strips
1 large yellow bell pepper(s) cut into strips
2 large green bell pepper(s) cut into strips
1 (14.5-oz.) can diced tomatoes with green chiles
1/4 cup Worcestershire sauce
3 tablespoons brown sugar
2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
hot pepper sauce to taste
cayenne pepper to taste
2 (1.25-lb.) pkg. Farmland® Louisiana Brand Smoked Sausage Links ( a FABULOUS PRODUCT! kt)
12 hot dog buns

Preparation
1.Combine all ingredients except sausage links and buns in 4- to 5-quart slow cooker; mix well.
2.Add sausage links to slow cooker. Cover and cook on High 30 minutes or until mixture begins to simmer; stir.
3.Reduce heat to Low, cover and cook 2 to 3 hours. Serve sausage links in buns with peppers and sauce spooned over top.

And for dessert?......Ahhhhhh,  Apple Pie!
Apple Pie

Makes 1 double-crust pie
Pie pastry
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water (essential that the water is cold)
Filling
2 tablespoons all-purpose flour, plus more for dusting
12 apples, peeled, cored, and sliced (I like to use a mixture of Granny Smith)
3/4 cup sugar, plus additional for pie top
Zest and juice of 1 lemon
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
Pinch ground cloves
2 tablespoons unsalted butter
1 large egg, beaten

1. In a mixing bowl, combine flour, salt, and sugar. Add butter, and use a pastry blender (or a fork, but I find it makes a difference to use the proper tool) to blend until mixture resembles coarse meal.
2. Add ice water slowly, while gently stirring with a spatula just until dough holds together without being wet or sticky. Be careful not to over-work the dough. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.
4. Heat oven to 375 degrees. On a lightly floured surface (I like to use a pastry cloth), roll out pastry into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate.
5. In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Trim edges of crust to make neat circle, with top slightly larger than bottom. Seal by gently folding top layer around the edge of the bottom shell and pinching edges with fingers and thumb to make a pretty fluted edge. Cut several steam vents across top. Brush with beaten egg, and sprinkle with additional cinnamon and sugar.
6. Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.

Happy Independence Day!