Blackberry Shrub



For close to 25 years, I have been the keeper of a few of my Grandmother Johnston’s handwritten recipes. They are yellowing with age, showing faded ink. I find them fascinating, and they give me the feeling of a connection to Ann Baker Robnett Johnston.
Ann was born in Deer Park, in Boone County, Missouri in 1895. She was the Daughter of John Thomas Robnett and Harriet Lyle Whaley Robnett. From the recipes that I cherish, I can see her Grandmother Whaley influenced her in the kitchen also, just like mine did.
One recipe caught my attention and has been on my list of recipes to research. Ever heard of Blackberry Shrub? Me either. But I am sitting here with the recipe right by me, wondering how many years ago she wrote it on this yellowed card. I am sure it has to be at least 75 years ago, probably longer.


At the top of the card she wrote


“Blackberry Shrub…Grandmother Whaley’s….. Fine”


I think she liked it, so why wouldn’t I try it?
One good reason….it isn’t blackberry season here in the Midwest. I’ll have to wait until summer. That gives me lots of time to keep researching.


Recently I ran across a bog called Kitchen Konfidence
http://www.kitchenkonfidence.com/2011/08/blackberry-shrub


There I found a posting on Blackberry Shrub! It was posted on August 4, 2011 by Brandon Matzek. I have emailed him for some possible assistance with an ingredient that my grandmother has listed….it looks like “tarbic acid”. When googled, nothing comes up as tarbic, except one spot, my own blog from 2009. I am no help at all!


On the Kitchen Konfidence blog, Brandon gives the recipe’s history as follows:


“The origin of these drinking vinegars dates back to the Roman Era where acetified wine diluted with water was consumed as an everyday thirst quencher.* Shrubs came to America via England during the Colonial Era.”


Brandon’s recipe calls for a blackberry syrup, balsamic vinegar and fresh rosemary.


Blackberry Shrub
2 3/4 cups blackberries
3 cups water
1 1/2 cups white sugar
3/4 cup good quality balsamic vinegar
3 sprigs of rosemary
Add blackberries, water and sugar to a medium saucepan and cook on low until the berries are soft (10 – 15 minutes). Stir occasionally with a wooden spoon, slightly mashing the berries each time you stir.
Pour the mixture through a fine mesh basket strainer then return to the saucepan. Discard solids. Add balsamic vinegar and rosemary sprigs. Increase the heat to medium-low and bring the mixture to a slow boil.**
Take the mixture off of the heat and carefully remove the rosemary sprigs. Let cool then transfer to a pitcher or bottle. Chill shrub in the refrigerator before using.


Makes about 4 cups.


From his blog I was led to an article in the New York Times from November, 2008. why it did not pop up on Google is a mystery to me! Here is a excerpt from that article:


If chugging vinegar sounds curious to you as well, be apprised that this centuries-old practice has only recently been abandoned. The Romans diluted acetified wine with water to make an everyday thirst quencher called “posca”, and vinegar has been touted as a cure-all in Asia and Europe for centuries. The practice was brought to the Colonies from England, where it was commonly referred to as shrub, a term confusingly used both for a nonalcoholic drink and for one mixed with rum. In the United States, shrub seems to have thrived particularly in the South, gaining enormous popularity with the temperance movement. Many Southerners still fondly remember grandmother making up “raspberry vinegar” in the summer.


The vinegars that one drinks are not, happily, your toe-curling shelf variety. The gamut is varied and complex, with vinegars produced from every conceivable fruit and grain. (In Japan, where the trend exploded several years ago, some department stores have vinegar sommeliers.) They’re most easily categorized as pure vinegars, compound vinegars and additive vinegars. A pure fruit vinegar is a labor of love and skill in which ripe fruit is crushed, fermented and acetified. The most concentrated, intense vinegars are made this way, the best of them requiring no sweetening in dilution. A compound vinegar is what most home recipes call for: fresh fruit is macerated in a bulk vinegar, typically wine or cider, then boiled to make a shrub (or what the French call a gastrique), which can be added to water, soda or an alcoholic drink. Shrub can replace citrus in any number of commonplace cocktails with three-dimensional results. Additive vinegars, which dose mass-produced vinegar with extracts or artificial flavorings and a sweetener, are to be avoided. So read the label carefully.


The world of vinegars can be sampled at a click, from an Italian pure raspberry one called Etruria — so delicate it can be sipped neat — to the Japanese Yokoi Ma-Kurozu, a black malt vinegar made from glutinous brown rice and barley. (Coupled with soda water, Yokoi provides the satisfying heft and tang of a dark English bitter.) ChefShop.com in Seattle carries some of the best small producers worldwide. It is currently one of very few American suppliers for the European cult producer Acetoria, which makes small batches of superb vinegars from sources as disparate as tomato, fig, apple-balsamic and trockenbeerenauslese dessert wines. Tait Farm Foods in Pennsylvania markets its own shrubs at taitfarmfoods.com. Its ginger shrub, mixed with soda water, dark rum and lime, makes an unusually piquant Dark ’n’ Stormy.


But to taste the best of these Model T-era coolers, you must make your own — particularly in the summer or autumn, when abundant local fruit is on hand. Modest mess aside, shrubs couldn’t be simpler to make: find a good-quality apple-cider or wine vinegar, soak any fresh fruit in it for a week, then add sugar, boil for an hour, strain and bottle it up. It can keep in the fridge for months. Unsurprisingly, the vinegar you begin with makes an enormous difference. The savior of the home shrubbist is Bragg, an excellent, widely available unfiltered and unpasteurized apple-cider vinegar. My first effort was a classic raspberry, which turned out to be so surprisingly delicious that I felt as if I’d broken some secret code. I then went a bit shrub mad, boiling up vats and fobbing off bottles on puzzled friends. Blueberries made a dense, showy shrub, thick with pectin. Black currant with white-wine vinegar produced a lithe, perfumey cassis. As a sour-cherry version boiled away on the stove, my 4-year-old said she smelled cherry pie. The resultant elixir was so good that I couldn’t bring myself to give any away. No matter; now that citrus season is swinging in, I’ll redeem myself by wrapping up bottles of blood-orange or Meyer lemon and ginger shrubs for my newly enlightened circle.


For a recipe for shrub, I took Brandon’s advice to go to nytimes.com/tmagazine. There I searched for Shrub recipe. Thus is what I found:


Shrub


Makes about 1 1/2 to 2 quarts, depending on fruit used. These measurements can be played with quite liberally, as some fruits contain more natural sugars.

2 quarts fruit, use any fruit, pears, figs, raspberries, cherries
1 liter apple-cider vinegar (preferably Bragg) or other vinegar.
1/2 to 1 cup raw sugar
Soda water
Ice.


1. Rinse the fruit and discard any rot. Place in a large non-reactive or ceramic pot and mash for several minutes with your hands or a wooden spoon to break up. Pour in enough vinegar to cover and top with a lid. Let macerate at room temperature for a week, stirring once a day. (Do not be alarmed by the smell or the sludge on top.)


2. After a week, stir in 1/2 cup of the sugar and gently boil for 1 hour, stirring occasionally. Cool slightly, then strain. (The smell created from boiling is a bit offensive, so open the doors and windows.)


3. Make a test shrub: cool 3 to 4 tablespoons of the fruit mixture. Fill a 20-ounce glass with ice. Add water or soda water to almost the rim, then add the chilled fruit mixture. Taste to determine sweetness. If it is too tart, add sugar to the fruit mixture, little by little, while still hot. Cool fully and funnel into bottles. Will keep indefinitely in refrigerator.

Pears! Yipee! Pears are available now! I love the sound of Blackberry Shrub, and I will make it, next summer. But for now, I might as well try the pear, don’t you agree?


If you are interested, I will be at The Tasteful Olive this Friday evening, January 20th, 6 to 9 PM for Downtown Overland Park’s 3rd Friday Celebration. You will find some wonderful vinegars as well as olive oils in this shop owned by Jeanne and Jay Mackay.
Hope to see you there!

There they go again!

I may be way off base here, but I’m thinking those people who try to predict or control food trends have gone way off the deep end. We have had cupcakes coming out our ears for several years now. On  ABC's"the Chew" television program yesterday, they were predicting that homemade marshmallows are the next trend. Does that mean all of those cupcake shops are now going to switch to marshmallows? But the big question is, does that mean we are going to have sticky fingers until they tell us what the next trend will be? To tell you the truth, in the early 70s, my sister, Ann, and I had C and W Gourmet Gifts, and we made some pretty mean marshmallows. So, does that mean “those people” are over 30 years behind the times?
I am sure my “trends” are usually wrong, they are, afterall, decided by what I like. What I think is cool is usually far different from what “those people” think….and personally, I don't give a damn. As a chef at Crown Center here in Kansas City during the early 90s, it seemed like every one of the 25 to 30 year old “boy chefs” felt they had to put lemon grass in everything. I never could figure out why, because trust me, some of their concoctions were dreadful!


I did agree with the Burger Trend a few years ago. There is nothing like a big, juicy burger on a grilled bun. All Americans like a burger....be it beef, chicken buffalo, veggie, etc., they are loved.

a Martha Stewart photo

I think a beef burger with mustard, pickle and onion is still the number one choice in America…..but make that bun a great bun, spread it with butter and grill it until it is a nice golden brown. As for the mustard….good old French’s Yellow is the choice of many, but for me….I want Dijon.
When it comes to onion, it depends if it is Vidalia season. If it is, a big quarter inch thick slice is perfect. If a Vidalia isn’t available, make mine sautéed diced yellow onion, with a little bit of salt and pepper. Simple and perfect. Pickles are a problem for me. I don’t want some limp sour thing from the shelf at the grocery store, (you know, the kind McDonald's uses). No, I want a crunchy, garlicky, tangy pickle from the refrigerated case. Better yet, I want a homemade Bread and Butter pickle….lots of them! As for cheese, sure, why not? Make mine Havarti, please. If the burger is as thick as it should be, lettuce and tomato just make it harder to  eat. Fix a salad on the side!


My Dad used to make a hamburger that was huge! Each burger was about a half a pound of the best ground beef he could buy. He brushed them with Heinz 57 Sauce, seasoned them with Lawry’s, and on to the grill they would go. They were NEVER well done…medium rare was the only way! I must admit, they were a little large to eat neatly, but they were fabulous! I bet if someone opened a Bing’s Burgers, it would be a hit, even though they say we need to go with marshmallows!
I guess it all comes down to eating what you like. Set your own food trends and ignore everyone else. Don’t fall for their schemes. They are just trying to make a name for themselves and a buck or two along the way.


But, a big plump marshmallow in a cup of rich hot chocolate is a very good thing!


Here is a recipe for a great sauce/relish for any kind of burger.  It can change the entire feel of your meal. I particularly like it on pork burgers.


Onions and Cherries
2 tablespoons olive oil
2 medium onions, sliced
1/2 cup dried tart cherries
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1/2 teaspoon dried thyme
Freshly ground black pepper, to taste


Heat oil in a large skillet over medium-high heat. Add onions; cook, stirring, 5 to 6 minutes, or until onions are light brown. Reduce heat. Add cherries; mix well. in a small bowl, combine brown sugar, vinegar, thyme and pepper; pour over onions. Mix gently. Simmer, covered, 3 to 4 minutes. Serve warm or at room temperature.


Makes 4 to 6 servings.


For an interesting twist on barbecue sauce, try this one....


Fig Balsamic Onion Barbecue SauceExtra-virgin olive oil, for liberal drizzling plus 2 tablespoons
1/4 pound pancetta, chopped
2 red onions chopped
Salt and black pepper
1 fresh bay leaf
2 tablespoons Worcestershire sauce, eyeball it
1/2 cup aged balsamic vinegar (I use The Tasteful Olives Fig Balsamic, marvelous!)
2 to 3 tablespoons honey or dark brown sugar
Zest and juice of 1 orange


Put 2 tablespoons extra-virgin olive oil in a pot over medium high heat. If you're cooking outside you can cook over the grill flames. Add the pancetta to the pot and crisp it up, 3 to 4 minutes, add the onion to the pot and season with salt and pepper - go heavy on that pepper. The black pepper will really balance out the sweetness of your sauce later on. Add the bay leaf to the pot.
When the onions are very soft and begin to caramelize, remove the bay leaf and add the Worcestershire sauce, balsamic vinegar, honey or sugar, and orange juice. Let the sauce thicken up and sweeten up 6 to 7 minutes until the liquids are syrupy. Adjust the black pepper level to your taste.

It may be too  cold to go out and light up the grill, but if you have a grill pan or an iron skillet, you have perfect equipment for making a great burger. Just make sure you don't skimp  on any of your ingredients or procedures....after all, the American Burger is a beautiful thing! For dessert,  toast some trendy marshmallows!

All Hail the Mighty Pig!

Pig 103....from Snout to Tail 

is right around the corner!

This year, Jasper Mirabile and I are going to be cooking up some wonderful new ideas for you, starting with appetizers and continuing on through soup, salad, entree, and even dessert....

all from Pork!

For details and reservations,  come to our

Pre-Party!

Jasper's

Wednesday, January 11th

6 to 9 pm 1201 W. 103rd Street

Kansas City, MO 64114

Phone: (816) 941-6600

Fax: (816) 941-4121

 

Cindy and Dennis Reynolds will be there

with their wonderful wines, expertly paired with our food!

Come get a sample of what our PIG 103 dinner will be on January 30th!

MY, oh my….did I open a can of worms! In my last posting, I mentioned I had been doing some heavy duty reading…..time spent reading, not heavy duty subjects.



I have been reading the Jack Reacher series by Lee Child. These fun novels are full of the FBI, CIA, and military. Jack is a former Army Colonel, who took early retirement and is now wandering about doing his save-the-world-kind-of-stuff.

My first response was an email stating their love of the Jack Reacher novels, but questioned how in the world Hollywood could put Tom Cruise in as Jack. It turns out, that was just the beginning of many email, bemoaning the choice of Cruise. You see, Jack is 6’5” tall, really BIG! Hollywood’s choice of, as some referred to him as “the runt” we know as Tom Cruise is apparently not going over so well. On a good day, Tom is only 5’7” tall, and is getting up there in age to be playing a big tough guy. Now, I want you to understand, I am only 4’11” tall and I am old enough to be Tom’s mother (God forbid!), so I’m not saying older short people are bad….no, they are good….generally speaking. But TOM CRUISE? Give me a break!


As much as I love the Reacher novels by Lee Child, I am really turned off by the casting of Cruise in the lead role. I will probably skip the movie. So often movies of books I have read just never meet my expectations anyway. I cannot imagine Tom Cruise helping this one.

One movie I am looking forward to is Janet Evenovich’s Stephanie Plum novel, One for the Money. I always pictured Sandra Bullock as Stephanie, the very Italian, big haired girl from New Jersey who is a bounty hunter, but that was probably 10 years ago when I imagined Bullock as Stephanie. If you haven’t read this series of 18 books, I recommend them. they are a HOOT! Now, when I heard they had cast Katherine Heigl as Stephanie, I was confused, to say the least. I kept thinking of Heigl as the blond in Grey’s Anatomy. But she is funny! She can have dark hair; I understand she had to go with a wig to get that really Big New Jersey Hair! I am looking forward to the movie coming out at the end of this month. I can’t wait to see Debbie Reynolds as Grandma Mazur! I am not familiar with the Sherry Shephard, the actor they cast as Lula, Stephanie's ex-hooker sidekick, but the part is an outstanding chance for a comedy actress. 
I hope the movie does Evanovich's novel justice. It should be exactly what it is…a fun time!
But, back to Jack Reacher....
I suppose I have to admit I am very much affected by Hollywood’s efforts to change our world into a very liberal world. Their outspoken views on politics have done much damage to their appeal, in my humble opinion. Tom Cruise and his Scientology connection is about on the same level….strange.
Just to give you an idea of the comments about Tom Cruise (and I will tell you not even one was a positive)….
“Once again Hollywood shows what idiots they are. Are we surprised?”
“OMG! You have got to be kidding!”
“I will just read Jack Reacher novels, no movie for me!”
“BARF!”
“Why didn’t they just hire Justin Bieber for the part?”


That about sums it up! Time will tell…………

Here I am, 3:20AM and I am wide awake. It isn't uncommon for me, but it is frustrating. I read until 2AM, then tried to tire myself by watching some boring middle of the night television. Figuring I would accomplish sleep by watching something like Murder She Wrote, I was clicking on the "up channel" button when I happened upon Book TV.

From the 11th annual National Book Festival on the National Mall in Washington, DC, historian David McCullough was presenting his book, The Greater Journey: Americans in Paris. McCullough became a favorite of mine when I read both John  Adams and 1776. As wonderful as his writing is, Mr McCullough himself is the fascination for me. Listening to him speak on why he wrote the book, and why he felt the need to write it was inspiring. I will be buying the book this week.
One of the things he spoke on in this interview was his views on the importance of the written word. He challenged each one in the audience to start a diary; to keep a record  of daily events, no matter how mundane is important more than ever because no one ever does it anymore. He spoke of the diaries and letters written by both John and Abigail Adams. He said they both wrote beautifully and left such incredible documentation of our country's history.  He laughed when he said no President would dare to leave a diary in today's world....they would be scared to death  to document their days in office! How true, how true.
But by encouraging us to start a diary, he was trying to impress upon us the fact that no one keeps a diary today, and that is so sad for tomorrow's generation. Their lessons will be learned from what is in the press, from newscasts. We know for a fact that is certainly not an accurate source!
When the program ended, I turned off the television and tried to fall asleep....but, here I am at 3:50...wheels are still turning. So I started thinking about my blog. It is sort of a diary....nothing that will ever contain anything for the history books,  but if it survives out there in space for years to come like they say it will, maybe my grandchildren, great grandchildren will get to know their Mimi even though I will be long gone. I think that would be cool!  I also think maybe I need to watch my spelling, edit my thoughts; I don't want my future generations to doubt my intelligence.
Thanks to David McCullough for giving me a swift kick in the pants!

Zeus, the Magnificent

Here it is, 2012, Day 2. It is pretty chilly outside, 25 degrees, but nice and warm here by the fire. Either my laptop or my Kindle and Zeus are keeping my lap and legs nice and toasty. Actually, between you and me, I may never feel my legs again. I hate to disturb Zeus, but I really need to get the circulation going again!

I’ve been enjoying my new Kindle; reading like a mad woman. I am really hooked on the Jack Reacher novels by Lee Child. I’ve read 4 in the last week and I’d say that qualifies as “hooked”, wouldn’t you? The problem with that is I am not painting, not working on the cookbook, nor am I cooking! My big mission for the day, besides walking Zeus 4 times, is making Jacquie Davis’ Potato Soup. So, you see, that means this evening I will be in my Lazyboy, Zeus in my lap, Kindle in one hand and a steaming bowl of Potato Soup by my side. Sounds pretty comfy to me. Problem is, #1, the cookbook needs to be worked on, #2, there is a gallery show coming up in April for the Somerset Ridge Painters and I haven’t even started!

I love my time outdoors with Zeus, even though this tiny little dog drags me around the block; I see so many Canada Geese overhead, the sky is clear and blue, and I am enjoying the short conversations with the neighbors out walking their dogs. It isn’t that I am a bad neighbor, I’m just not a “I want to get to know you” neighbor. But Zeus seems to be changing that.

Speaking of Canada Geese and the great outdoors, I just received the See What’s Happening in Kansas newsletter, and they suggest winter eagle watching. I have done this and it is exhilarating! The majestic American Bald Eagle is here in Kansas and so worth a few hours of your time! Here is the information from Kansas Department of Wildlife, Parks and Tourism.

Winter Eagle Watching   January 2012, Kansas Wetlands Complex, Great Bend


Winter on the Byway is a magical time. The wetlands may be blanketed in snow & sheathed in ice, but wildlife watching and gorgeous winter photo opportunities abound. Eagles often appear in the icy blue skies over Cheyenne Bottoms & Quivira National Wildlife Refuge (two of the largest inland marshes & hottest birding spots in the US). For eagle watching details email cvb@visitgreatbend.com or visit www.visitgreatbend.com.

I wish I could give you the wonderful recipe for potato soup, but I just tried calling Jacquie for her permission and, sadly, she isn’t home. Maybe next time….but that doesn’t help with something warm and creamy for tonight. After much thought, I’ve decided to give you a recipe for a rich woodsy mushroom soup. Years ago, as a caterer and personal chef, I made this constantly….even in the summer! I had clients that were addicted to it. It is very earthy, therefore, I call it

A Walk in the Woods Mushroom Soup

5 ounces fresh shitake mushrooms

5 ounces fresh Portobello mushrooms

5 ounces fresh porcini mushrooms

1 tablespoon good olive oil

1/4 pound (1 stick) plus 1 tablespoon butter, divided

2 cup chopped yellow onion, divided

1 carrot, chopped

1 cup chopped celery

1 sprig fresh thyme or rosemary, your choice

Kosher salt

Freshly ground black pepper

1/4 cup flour

1 cup Somerset Ridge Chardonnay wine

1 cup half-and-half

1 cup heavy cream

1/2 cup minced fresh flat leaf parsley

Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.

To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the 1 cup onion, carrot and celery, the sprig of thyme or rosemary, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the other cup of chopped onion. Sauté for five minutes, stirring, until onions are golden, just beginning to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

Note: If you can’t find any of the wild mushroom varieties, you may substitute white button mushrooms, but you will loose a lot of the earthiness of the soup. Portobello are almost always available, but using just that variety makes for a very dark soup, but equally delicious. Half Portobello and half white button make a great combination.

Now, if you are up to baking a wonderful bread to go with your soup, may I so boldly suggest this one…..

Classic Dinner Rolls

1 cup whole milk

6 Tbsp. butter (room temperature)

1 pkg. active dry yeast

1/4 cup warm water (105 degrees F to 115 degrees F)

2 eggs, lightly beaten

3 Tbsp. sugar

4 cups all-purpose flour (not unbleached) (4 to 4 1/4)

1 Tbsp. kosher salt

Melted butter

Softened butter

1 Heat the milk to 120 degrees F to 130 degrees F; add the butter and set aside to cool to room temperature. Meanwhile, in a large bowl dissolve yeast in warm water. Add cooled milk, eggs, and sugar to dissolved yeast and stir to blend. With a wooden spoon stir in 2 cups of the flour and the salt; stir until smooth. Add 2 cups of remaining flour, 1 cup at a time, stirring vigorously for 3 to 5 minutes until the dough is smooth and elastic and only slightly sticky. (Only if needed, after 3 minutes of stirring and dough is overly wet, stir in 1 tablespoon flour at a time.

2. Cover the surface of the dough with lightly oiled plastic wrap. Cover the top of the bowl with a second piece of plastic wrap.

Let rise until doubled (1 to 2 hours).*

3. Lightly butter 24 muffin cups. Gently press the dough to deflate. With lightly buttered hands pinch off generous 1-inch pieces of dough. Fold the dough over, turning and tucking the edges to form a ball. Pinch the seam together to seal. Dip in melted butter and arrange three dough balls in each muffin cup.

Let rise until fully doubled (about 1 hour).

4. Heat oven to 400 degrees F. Bake rolls for 20 to 25 minutes or until well-browned. If needed, to prevent overbrowning, cover rolls with foil during last few minutes of baking. Remove from oven. Brush with softened butter.

Return to oven for 1 to 2 minutes.

5. Remove rolls immediately from cups to a wire cooling rack. Let cool about 5 minutes before serving. Makes 24 dinner rolls.

6. * For extra-light rolls, let the dough rise a second time (1 to 2 hours) before shaping. However, with this menu , the mushroom soup likes a less fluffy bread!

Happy New Year!

As I have said before, I read many, MANY blogs from around the world. I spend at least an hour everyday reading blogs about food, traditions, painting and genealogy.  Those are my interests, what can I say.
So often, a blog will be perfect....something that rings a bell, says exactly what I wish I had said....or teaches me something new
Today, I woke up to a new posting from Dianne Hales of Becoming Italian, Word by Word. In her blog, Dianne teaches us how to speak, or at least understand, the Italian language.  Her posting today explains how New Years came to be.....leave it to the Italians! (or should I say, to the Romans!) I hope you enjoy this excerpt from her blog.    http://becomingitalianwordbyword.typepad.com/becomingitalian/

Buon Anno! Happy New Year!

New Year’s Eve as we know it was an invention of the ancient Romans. In 153 B.C. they moved the start of the new year from the Spring equinox to January 1 and dedicated the first month of the year to Janus, the two-faced god of beginnings, who looks back toward the old year and ahead toward the new one.

For six days, Romans celebrated by hanging lights, preparing lavish banquets, and decorating their houses with boughs of greenery, including holly and mistletoe (considered magical plants because they bore fruit in the dead of winter). The Romans gave each other glass jars filled with dates and dried figs in honey so the new year would be sweet and full of good fortune. These offerings, called strenne from the Sabine goddess of prosperity, Strenia, were the predecessors of the presents we now exchange at Christmas.

Italians refer to New Year’s Eve by its liturgical name, la Festa di San Silvestro, the feast of St. Sylvester, a fourth-century pope. Traditionally families and friends share a huge dinner called il cenone (literally the big supper). Lentils, symbols of prosperity because they resemble coins, are almost always on the menu, often served with pork, another symbol of the richness of life.

Tuscans eat lentils with cotechino, a big pork sausage cut like coins. Italians in Bologna and Modena eat them with zampone, or pig’s trotter. In Piedmont, rice symbolizes money, so a cenone is sure to include risotto. Raisins, another symbol for coins, appear in desserts throughout the peninsula.

In a relatively recent tradition, couples give each gifts of red underwear—a color that wards off the malocchio (Evil Eye) and a symbol of love, prosperity, and fertility. Traditionally Italians wear these special undies only once and throw them away after New Year’s eve.

That’s not all that Italians toss out. In order to make room for the new, they once literally threw old brooms, dishes, even furniture out the window. (Kay here....can you say "Redecorating Time!") Regulations now prohibit this dangerous dumping, but the practice continues in some parts of Naples and the South.
After the evening feast, most Italian cities throw a big party under the stars with music, dancing, and fireworks. Italy’s equivalent of Times Square in New York is the Piazza del Popolo in Rome. Huge crowds gather for an outdoor concert and a magnificent midnight fireworks display. The favored drink is spumante or prosecco, Italian sparkling wine, for a toast (brindisi) when the clock strikes twelve.
Whether public or private, il Veglione di Capodanno (the New Year’s party) typically lasts all night. As they head home at the dawn of Capodanno (New Year’s Day), weary revelers watch the first sunrise—and look out for the first person they see in the newborn year. According to ancient traditions, an old man or a hunchbacked person carries good luck, while a child or a priest brings bad luck in the upcoming year.
Words and Expressions
Il conto alla rovescia -- the countdown to midnight (meno 10, meno 9, meno 8, meno 7 ...)
I botti di capodanno -- New year’s firecrackers and fireworks
“Anno nuovo, vita nuova” -- new Year, new life (let’s make a fresh start)
i buoni propositi per l’anno nuovo -- New Year resolutions, such as smettere di fumare (to stop smoking), mettersi a dieta (to go on a diet), and iscriversi in palestra (to join a gym).
Dianne Hales is the author of LA BELLA LINGUA: My Love Affair with Italian, the World's Most Enchanting Language.
Please visit her blog! http://becomingitalianwordbyword.typepad.com/becomingitalian

I suppose I should pass on one more recipe for the year. I've thought it over and had trouble narrowing it down to just one. It has to be a recipe that screams CELEBRATION! That made me remember the greatest New Year's Eve I ever had. It was just Arch and me, at home, fire in the fireplace, Ella Fitsgerald singing softly in the background, tv on mute waiting for the ball to drop. On our plates?  Arch's now famous Blackeyed Peas and warm corbread dripping with butter!  So, once again, here it is....the only way for me to celebrate New Year's Eve......
Arch's Blackeyed Peas with Ham Hocks

6 Servings

1 cup dried black-eyed peas
3 cups water
3 meaty ham hocks
1/2 cup chopped onion
1 teaspoon salt
1 clove garlic, finely minced
1/2 teaspoon red pepper flakes
1 tablespoon tomato paste
additional salt and freshly ground pepper, to taste
Directions:
· Sort the peas, removing any broken ones or rocks; rinse well and place in a large saucepan.
· Cover with water, bring to a boil, and boil for 10 minutes.
· Let the peas sit for at least 1 hour; drain.
· Return the peas to the pan and add the water;
· Bring the peas to a boil, turn down to a simmer, and cook until the peas are almost tender, 1-2 hours.
· Add the remaining ingredients and simmer covered until the beans are very soft and tender, checking periodically to make sure there is enough water.
· About 15 minutes before serving, remove the ham hocks from the mixture; remove the meat from the hocks, chop, and add back in to the peas.
· Taste for seasoning and add salt and freshly ground pepper if necessary.
· Simmer for about 10 more minutes, then serve.
Happy New Year!
Kay

For those of you who know me well, you will laugh at this next recipe.  Those of you who do not know me personally will have to understand I am "addicted" to Cheetos.  When I saw this recipe on the Saveur Magazine's blog, I had to laugh. Can you imagine Brocolli with Cheetos? Me either, but here it is!

Broccoli with Cheetos

SERVES 6

2 cups heavy cream

3 tbsp. minced garlic

2 tbsp. minced shallots

6 black peppercorns

1 bay leaf

1 1/2 cups grated aged Gouda

1/2 cup grated Parmesan

Kosher salt, to taste

1 1/4 lbs. (about 2 large heads) broccoli, cut into small florets, stems cut crosswise into 1/4″ slices

3 tbsp. extra-virgin olive oil

1 tsp. crushed red chile flakes

2 cups original Cheetos, crushed by hand

Make the cheese sauce: Heat cream, 2 tbsp. garlic, shallots, peppercorns, and bay leaf in a 2-qt. saucepan over medium-high heat. Cook, stirring often, until reduced by half, about 6 minutes. Remove pan from heat, stir in cheeses until melted, and season with salt. Set a fine strainer over a small saucepan and strain sauce, discarding solids. Set aside and keep warm.

Bring a large pot of salted water to a boil over high heat. Add broccoli and cook, stirring, until crisp-tender, about 3 minutes. Drain broccoli, transfer to a bowl of ice water, and let chill. Drain and transfer to paper towels to dry; set aside. Heat oil in a 12″ skillet over medium-high heat. Add remaining garlic and chile flakes and cook until fragrant, 1 minute. Add broccoli and cook, stirring often, until just subtly browned, about 6 minutes.

To serve, spoon cheese sauce evenly among 6 warm serving bowls or small plates. Top sauce with broccoli and a generous sprinkling of Cheetos. Serve immediately.

Here are my personal thoughts.....I would eat that sauce on everything!  I would even add the crushed cheetos to it......maybe. As for the broccoli, I can't eat it, so, no broccoli. But, I have to admit, I can see this happening...strange, but true!

Here are several of the reviews of the recipe from Saveur:

"Seriously? A recipe with Cheetos - out of the bag - puts a dent in Saveur's credibility "

"The inventor of Cheetos has to be lovin this one!!! So if you haven't tried it don't knock it. It was absolutely delicious :>) "

I'll be darned! Visit the Saveur webpage for wonderful recipes, including those with Cheetos.
http://www.saveur.com

The Country Club Plaza Lights

    Merry Christmas from Kansas City!

 Writing a food blog has several advantages, one being you are read by other food bloggers and are accepted into a sort of sorority of foodies.



This week, I have received so many Christmas greetings from around the world, each wishing me a Merry Christmas in a foreign language. I received 7 from Italy wishing me a Buon Natale! 2 from France with messages of Joyeux Noël! A Spanish wish for a Feliz Navidad, and I must not forget
a Munter Jul from Sweden!
I realize this recipe is a little late, unless you read this blog tonight and just happen to have the ingredients and the evening free. The dough needs to be refrigerated overnight, so you will bake them tomorrow! (I've added some American equivalents
where needed, they are in red)




Swedish Pepparkakor
("Pepper cakes"...these cookies contain black pepper)
1 cup (2 dl) water
1/2 cup (1 dl) syrup (molasses)
2 tablespoons of ground cinnamon
1 tablespoon of ground cloves
1 tablespoon of ground ginger
1 teaspoon of ground cardamom
1 teaspoon black pepper
1 tablespoon of bicarbonate (baking soda)
10.5 oz (300 gr) butter (1 1/3 cups)
2.5 cups (5 dl) sugar
7.5 cups or about 1 lb. (1.5 liters) flour


HOW TO DO IT: Mix butter, sugar and syrup. Add spices and bicarbonate, then water and finally part of the flour.
Mix in the rest of the flour.


Let the dough sit over night, wrapped in foil in the fridge.
Roll the dough as thin as possible using flour.


Cut out figures - preferable Christmas figures, hearts, stars etc.
Bake in oven for about 5 minutes at 200-225 degrees C (400-425 degrees F).


Watch it! They burn fast once they start.
You can get about 300 cookies, depending on how big you make them. It is nice to make some quite big hearts, decorated with frosting and maybe hang them up in the window.

Enjoy! Merry Christmas!

Help Save Kansas City Jazz!

December 23, 2011.Time  7:00pm until 11:00pm..Description Kansas City's talented musicians have recently lost three music venues in the last few weeks. Let's come together this Friday to support the important live music scene in Kansas City. You are invited to enjoy the debut of Jazz & Wine in the Castle with the Steve Cardenas and Stan Kessler Quartet.

Dec.23, 8pm, Two shows

Renee Kellys' Caenen Castle , 12401 Johnson Dr. Shawnee Ks.

www.reneekellys.com

$5 Cover--Doors open at 7pm

Sponsored by Chef Renee Kelly and Somerset Ridge Vineyard & Winery

Steve Cardenas-Guitar, world renowned KC native http://www.stevecardenasmusic.com/bio.php

Stan Kessler-Trumpet   stantonkessler.com

Gerald Spaits-Bass, KC veteran & 1st call musician

Brian Steever-Drums, brilliant young talent

See yoy there!

Tonight is the night!

Opening celebration of a show of paintings by David Gross and yours truly.

I would love to see you at ARTichokes Gallery tonight between 6 and 9PM

if you are in the Kansas City area!

Please join us!

106th and Mission Road, Leawood, KS

I have 10 paintings hanging and 2 paintings that David Gross and I did together.

The other artists include Becky Pashia,

and Kristin Goering

I must admit, I'm a little nervous,

But all should go well once I am there.

And I can't forget there will be wine from

my favorite vineyard and winery,

Somerset Ridge! 

In 2009, Jasper Mirabile and I held our first dinner, dedicated to pork of all kinds! We called it "Pig 101....from Snout to Tail".  After the big success and requests for more of the samr, last year we held "Pig 102". Well, time flies; It is time for "Pig 103"!
The photo was taken by Jasper as I was tying the last 3 hog jowls we are curing for Guanciale. We dry rubbed 30 pounds of them today! Don't I lead an exciting life? Actually I do! Cooking with Jasper is such a treat for me! It brings back my days as a chef at Milano at Crown Center.

Jasper and I discussed our menu for the dinner which will be held at the restaurant on January 30.  Every item on the menu will have pork as one of the ingredients....wait until you see what I am making for dessert!
Stay tuned for more news on the event....there will be some surprises!

This weekend is the Somerset Ridge Painter's annual painting exchange party! Each of the 9 of us paint a painting that represents our own art and style.  The only requirement is they must fit in a brown grocery sack! We arrive at the party with our painting stapled up in a sack, put them all together in a pile and then we draw numbers.  Starting with #1, we each choose a bag from the pile....It is so amazing to see all 9 paintings in one room! Everyone is HAPPY! Even the spouses and significant others have a great time....but of course, there is lots of food and wine involved!
Winnie and Tom Davis are hosting the event this year and she is cooking a couple of beautiful briskets, so I volunteered to bake homemade breads.  I was going to start today, but as luck would have it, painters showed up to paint 2 ceilings and 1 wall that had been damaged by water due to a hail storm wiping out my roof. One of the ceilings was my kitchen! So, maybe I will start the bread tonight! I'd better!
One of the recipes I am going to make is  for Brioche Slider Buns, They are small, beautifully shiny,tiny little buns with just a hint of sweetness and a glorious aroma. My whole house smells like heaven when I bake them, I can hardly wait!
I got the recipe from another food blog...Crepes of Wrath. http://crepesofwrath.net  Check it out!
Here is the recipe.

Brioche Slider Buns

For the sponge:

1 egg, lightly beaten

2 1/4 teaspoons active dry yeast (this is usually the size of 1 packet)

1/3 cup milk, 110 degrees F

2 cups all-purpose flour, divided

For the dough:

1 1/2 cups all-purpose flour (1.5 to 2)

1/3 cup granulated sugar

1 teaspoon kosher salt

4 eggs, lightly beaten

3/4 cup unsalted butter, cubed

For baking:

1 egg, beaten

sesame or poppy seeds, for garnish

1.Mix together 1 egg that has been lightly beaten, 2 1/4 teaspoons active dry yeast, 1 cup all-purpose flour, and 1/3 cup of milk, heated to 110 degrees F. Over all of that, sprinkle another 1 cup of all-purpose flour - this is going to "sponge" the mixture (see photo above). Let it rest, uncovered, in a large bowl, for 30-40 minutes. When the sponge is ready to go, the flour will have cracked and it will truly look like a sponge.

2.Add 1 cup of all-purpose flour, 1/3 cup of sugar, 1 teaspoon kosher salt, and 4 more lightly beaten eggs to the sponge. Using the dough hook attachment on your mixer, mix on low for 2 minutes until the dough begins to come together. Add in another 1/2 cup of all-purpose flour, and continue to mix on medium for 15 minutes (yes, it's a long time), stopping to scrape down the sides of the bowl as you go.

3. The dough will be very, very sticky while you mix it, so if it looks too wet and soft, you can add up to 3-4 more tablespoons of flour to the dough. The dough should start to wrap itself around the dough hook and slap against the sides of the bowl.

4.After 15 minutes, continue to mix on medium speed while gradually adding in your 3/4 cup of butter to the dough, a few cubes at a time, allowing a minute or two between each addition so the butter has a chance to incorporate itself into the dough. Continue to mix the dough as you add in the butter - the dough will look strange, but just keep going. The dough should again start to cling to the dough hook and slap against the sides of the bowl.

5.Grease a very, very large mixing bowl with plenty of butter. Transfer the dough from the mixing bowl to the greased bowl. Cover it tightly with plastic wrap and let the dough rise in a warm place for 2 hours. We put our dough on our window sill (with the window shut, obviously) in the sunlight. After it has risen, deflate it gently with your hands. Using new plastic wrap, cover the dough again and chill it for at least 6 hours

or as long as overnight (I do ours overnight). After it has been refrigerated,

you are ready to bake your slider buns.

6. Lightly flour your hands and shape the dough into 25-30 balls by rolling them in your hands, but still working quickly because the dough is best when it is still cold. Place them on a lined or greased baking sheet about 2 inches apart. Flatten them slightly with your palm, then cover the dough again with some towels and allow to rise for another 45 minutes to 1 hour.

7.  Preheat your oven to 350 degrees F. Beat 1 egg, and brush the egg over the buns to give them a nice sheen. Sprinkle some sesame seeds or poppy seeds over them for a garnish, and brush them with a bit more egg to keep the seeds in place. Bake for 15-20 minutes, rotating the sheets once through the baking time, until golden. The buns are ready when you tap them and they feel sort of hollow inside. Allow to cool, slice open, and fill with your favorite slider fare (meatballs, hamburgers, pulled pork, etc.). You can also freeze them after the cool and use them on another date.

Baby, Its Getting Cold Outside!

I’m not sure if I am a true believer in “old wives tales”, the Farmer’s Almanac, or, for that matter, the weatherman. I will tell you this….

1. Today, all of the cattle between my house and my studio in Paola were lying down. (a sign of an approaching change in the weather)

2. Johnson County, Kansas is home for thousands and thousands of Canada geese, and today they were all heading south. The sky was full of huge waving Vs as they were fleeing the area before the stuff hits the fan! (that’s what geese do….head south)

3. I just saw a woolly worm in my garage….he looked like he was wearing his mothers mink coat! (they say that only happens when we are going to have a tough winter) A researcher actually tested the woolly worm for accuracy.....results?  80% right!

4. As for the weatherman, he is predicting yucky weather.
(Okay, I usually don’t pay very close attention to him, I think I'll stick with Mr. Wooly Worm.

All things considered, I think our beautiful autumn is over here in the Midwest! We may have snow by Sunday. I’m very glad I hung the wreath on the front door when it was in the mid-50s…the temperature is going to drop like a rock!


I suppose it is foolish to hope for a mild winter…they are very rare here in Kansas.
So, I am prepared to spend the winter close to home. I’ve moved into my studio here at home….I used to refer to that room as the kitchen! But I have found the aromas of a pot of simmering soup and bread baking is quite a creative stimulant. I love being in my kitchen, …cooking, baking and painting!

I am delivering 10 paintings to ARTichokes Gallery next week in preparation for the show opening on the 16th (PLEASE COME!) My latest painting is of a small village on the shore of Lake Como in Northern Italy, in the state of Lombardy, the home of my ancestors.
So, it seems fitting for a pot of Pasta e fagioli, or what you might call “pasta fazool”, to be filling my studio/kitchen with the aromas of this famous soup. I hope you enjoy the recipe! Stay warm!

Pasta e Fagioli

6 cups of chicken broth                  
4 to 6 clove of crushed garlic
2  15oz cans of cannellini beans
2  150z cans of crushed tomatoes
1 onion chopped
1 tsp dried oregano
3 Tbls extra virgin olive oil
1/2 cup of Somerset Ridge Flyboy Red wine
1 box of elbow or ditalini pasta

Saute onions and garlic in a pot. Add the broth, wine and tomatoes and oregano. Bring to a boil.
Add beans and reduce heat and let simmer for around 15 minutes.
Add pasta and simmer for ten minutes, until done.
Cover and remove from heat and let it thicken up for around 30 minutes.

Serve with Flyboy Red wine and bread or nice toasted garlic bread.

Good Morning! Here it is, 2 days before Thanksgiving Day....is your menu complete? Is the table set? How many trips to the grocery store have you made?
Exhausting, isn't it? Well, I am about to give you some tips that will make your day go more smoothly and generally help you out in the kitchen. 
These tips aren't mine, but I am going to direct you to the guy with the answers. His name is David Lebovitz, a resident of Paris, a chef, cookbook author, and a wonderful food blogger.
Please click on the link below and read his posting from today.....great tips are worth a million! Enjoy....oh, and while you are there, you can sign up for his blog to be delivered straight to your email mailbox. Good stuff!

http://www.davidlebovitz.com/2011/11/my-favorite-kitchen-tip-ever/

I know, 2nd blog today...what can I say, other than "sorry'?  But I had to share my gravy experience with you! As I said earlier today, I had my turkey wings in roasting in preparation for Thursday's gravy.  So, they roasted for awhile, but then, this wild side of me came out and  I did not follow my own directions!
The original  recipe calls for removing the wings from the roasting pan and putting them in a stock pot. That is the way I've done  it in the past....but ALAS! Not today. Instead, I left everything in the roasting pan and added the chicken broth and thyme to the whole thing. I covered it with foil and cooked at 300 degrees for 2 hours.
Foodies, let me tell you, I had the deepest, richest broth ever....probably in the history of cooking! And it was from a small list of ingredients! Of course, I couldn't stand having it in the house without making a small pan of gravy, after all,  I had to do a quality check, right? Naturally, gravy requires mashed potatoes, so I, of course, made some.  Mighty fine dinner I am having!
So, since I changed my procedure, and rudely told you to look in the archives  if you wanted my gravy recipe, I am thinking I  need to type it out, right here, right now. Here you go.

Totally Fool Proof, Excellent, Never Fail Gravy
4 turkey wings (about 3lb.)

2 med. onions, peeled and quartered
1 c. water, or if you are me,  Somerset Ridge white wine, either Chardonel, Reisling or Oktoberfest
8 c. chicken broth
3/4 c. chopped carrot
1/2 tsp. dried thyme
and for your roux:
1 cup butter
1 cup flour

Heat oven to 400. Have ready a large roasting pan. Arrange wings in a single layer in pan; scatter onions over top. Roast 1 and 1/4 hrs. until wings are browned. Put wings, onions and carrots in a 5 to 6 quart pot.  No, DON'T! Leave themin the roasting pan! Lower the oven temperature to 300 degrees. Add water (or white wine) to roasting pan and stir to scrape up any brown bits on bottom.  Add all 8 cups broth and the thyme. Cover with foil and return to the oven and continue roasting for 2 hours.  Remove wings and when cool pull off meat. (can save meat for other use, I made some turkey salad for my Mom) Strain broth into a 3 qt. saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim fat off broth and discard. (By the way, I had very little fat)
In a small skillet, melt the butter and when foaming stops, add the flour, whisking as you add. Over low heat,let roux cook for several minutes. Meanwhile, bring broth in pot to a gentle boil. Whisk in the roux and simmer for 3-4 min. Taste and correct seasoning, for you have not added any salt, as of yet. Serve, or pour into containers and refrigerate up to 1 week or freeze up to 6 mos.
See, simple as, well , buying a pie. Certainly a whole lot easier than baking a pie!
So, what have we learned today?  Gravy is nothing to panic over, and that I am very flexible!

The holiday cooking has begun! Grocery stores are packed, with both food and shoppers. Big fat turkeys are flying out of there! Fortunately, I did my shopping several days ago, and today, the turkey wings are roasting in the oven in preparation for making the gravy. My house smells heavenly and so far it is just the wings and onions, and the carrots and broth that are cooking. Don’t you just love the aromas of Thanksgiving?

I remember as a small child loving every moment of the day. My parents would prepare dinner for everyone in the family. It was an art! They both had 8 to 5 jobs, yet, they were so prepared, and usually calm. And, the food was always divine!
Mom wasn’t stuck in the kitchen, all alone. No, my Dad loved to cook and was so good at it. Together, they treated the entire family to a heavenly Thanksgiving dinner. Of course, there was the Thanksgiving Day that Dadwoke at  4 AM to put the bird in the oven, only to realize they had forgotten to pick up the turkey! Grocery stores were closed for the holiday, besides, large chain groceries didn’t sit on every corner. This was in the early 60s. The original Hen House, which is now a major chain here in Kansas City, was located about 83rd and Wornall. We lived in Kansas City, Kansas….quite a distance away. My dad jumped in the car at 4 in the morning and when he arrived at the store, one lonely custodian was holding down the fort, mop in hand. He opened the door for Dad and after much negotiating (Dad was a car dealer!) Dad was on his way home with the one, the absolutely ONLY turkey left in the store! Dinner was slightly delayed, but not by much. Thankfully, that one lonely turkey was not frozen!

Povitica, a holiday must in Kansas City!

It was a day to be thankful, to be joyful, to be hungry! Mr. Tom Turkey was accompanied by Minnie Florence Ogg’s Cornbread Dressing, Mom’s Green Beans that had been cooked for hours in her big thick, heavy pot we called “the green bean pan” with lots of country ham and onions, and the creamiest mashed potatoes on the face of the earth! Mom always made individual frozen Cranberry Salads, as well as her Fruit Salad with pineapple, grapes, bananas and apples with a few marshmallows to thrill the kids. Sometimes she made her Red Hot Applesauce Jello that always hit the spot. As for the rolls, they were usually good old brown and serve, out of the package and into the oven. Pumpkin Pie was the dessert,  but we also had slices of Povitica, a Northern European holiday nut bread, very common in Kansas City, Kansas. Early settlers came from Poland, Croatia, Germany and Russia to work in the meat packing plants. Today, many of their ancestors and recipes are alive and well on Strawberry Hill overlooking the Kansas River. In fact, there is a Strawberry Hill Povitica Company that you can order from on line.

Go to www.povitica.com and check it out. Start a new tradition for your family this Thanksgiving.
The photo above is from a webpage called http://www.passionateaboutbaking.com  There, you will also find their recipe that has chocolate included!  I think I will be trying it soon!
I just checked on the turkey wings and they are browning beautifully. It is just about time to start turning that wonderful brown stuff on the bottom of the pain into the perfect gravy!
Next, I will go to Somerset Ridge to pick up the perfect wine for our dinner. They are releasing their new Norton today! The winery is on many lists of things to do today….we need the perfect bottle to go with our perfect meal!


Did you see Doug Frost’s article on local wineries? Go to http://www.kansascity.com/2011/11/18/3274044/be-thankful-for-midwest-wines

For my gravy recipe, and the recipe for my grandmother’s cornbread dressing, go to my archives. They are there! For the challenge of making your own Povitica, go to
http://www.passionateaboutbaking.com/2011/10/baking-povitica-croatian-sweet-walnut-chocolate-bread-for-daring-bakers-better-late-than-never.html


Next week is going to be a busy one, so may I take this opportunity to wish you a perfect Thanksgiving. Please, be safe, and remember, you may not remember what you had for lunch today, but you will always remember the perfect holiday meal...aromas and all!
Happy Thanksgiving!

In case you haven’t figured it out yet, da Vinci was a very smart guy! There are drawings, paintings, and papers that prove what a genius he truly was.

The part of his genius that hits home with me comes through some of his quotes. There are numerous Leonardo da Vinci quotes that I find very useful, and very true. There are a few that hit home….usually in a painful way. For instance....
Even though my painting is going very well, for now, I have to lament over the wasted years when I painted what I thought the subject SHOULD look like, not what I was actually seeing. Leonardo said it this way:
"There are three classes of people: those who see. Those who see when they are shown. Those who do not see.”

Do you know how depressing it is to find out you have spent years not seeing! But thanks to painters like Ada Koch and David Gross, I have moved to the second group…”Those who see when they are shown.”


The series of paintings I am working on for the December show at ARTichokes, http://www.artichokeskc.com/  is a group of large canvases with memories of my trips to Europe. Therefore, I am referring frequently to photographs I have taken. As I work on a painting, the photo is right there, and yet, I catch myself not referring to it, but rather painting what I think it should look like. Guess what….I am almost always WRONG!
Now that I am painting at home, I can stop, lay down my brush, walk 6 feet and bake cookies. 30 minutes later, I can walk back, pick up the photograph and study what I have painted, compared to what I should have painted. My mistakes stick out like sore thumbs! Dear Leo, what was I thinking?
As I work on this problem of not seeing, I am trying to deal with another weakness (besides eating all of the cookies I bake while I am working on my frustrations)…..That of quitting, giving up. I have been known to throw up my hands, and toss my painting in the trash….sad, but true.

Those moments are fewer now, thank heavens. That is when I remember another Leonardo da Vinci quote….a really good one. A quote that makes me realize why David Gross has dozens of "unfinished", absolutely beautiful paintings. A quote that makes me know it is okay for me to take the painting I am working on, down to the basement, turn it towards the wall, and walk away.


“Art is never finished, only abandoned.”
That abandonment may be for a day or two, a year or two….maybe forever, but it is okay. It will be there waiting for me, if and when I think I am ready to  continue on. Who knows,  someday it may be my Mona Lisa!
Stick with me Leonardo, I need all of the help I can get!