Grazie! products, now available at Molly's Table!

 Guess what!  I am now producing my own line of snacks! Today I delivered my new Grazie! baked goods to Molly's Table in Paola! I have entered this snack food world with packages of my caramel corn and sugar cookies. Who knows what will happen next!  I'm thinking German Pretzels might be a fun thing to add to my line, but then, so would Brownie Pops.


Grazie! Caramel Corn



Time will tell. 

Donna Nagle of Molly's  Table is one of the nicest people you will ever meet, and a jewel to work with!

Next?.....Off to the Studio!

After Molly's, I continued painting on my fish painting. I started this painting last week, have maybe 6 to 7 hours into it now. I cannot tell you how good it feels to have a paintbrush in my hands, the smell of linseed oil wafting about me! I love it! My decisionn to paint 3 fish laying on a piece of white butcher paper is sort of strange, I suppose, but the subject offered me the opportunity to learn several new things. I am not one to do the same thing over and over, just because I can. Instead, I want to experience new things with each painting.

I will post another photo of  "catch of the day" as the painting progresses. Oh, and yes, David Gross, my studio partner, teacher and friend has been keeping tabs on me and the fish....lurking near by, aware of each and every brush stroke I make! His advice and mentoring is very important to me.



Vicki and her Poppies



Audrey and her Poppy painting



He had two other students at the studio today. My fellow Somerset Ridge Painters,Vicki Johnston and Audrey Benskin, were there.

Audrey took some wonderful photographs of poppie fields while she was vacationing in Canada. She and Vicki are both working on one of those photos. How fun is that! Somehow my fish seem out of place in a studio full of big red, pink and yellow flowers!

All four of us, David, Audrey, Vicki and I are working hard to be ready for the amazing Art in the Vines to be held at the vineyard on June 11th!

For more information, watch this blog and also, go to www.somersetridge.com and sign up to receive their newsletter! That way you won't miss out on anything that is happening at the vineyard.They have an amazing summer full of events planned for you!

A reminder....this Friday is 3rd Friday in historic Downtown Overland Park! I will be showing my Dancers, a series of glittering collages, at The Olive Branch Gallery.  I will be there from 6 to 9pm.Drop by to see me!

And, of course, while you are in the neighborhood you should go several doors south to the other "olive" place, The Tasteful Olive.
Cindy and Dennis Reynolds of Somerset Ridge will be there for their brand new Downtown Overland Park  Tasting Room at the wonderful olive oil shop! Gee!...Wine, Olive Oil.Balsamic Vinegar and Art! All in downtown Overland Park! Friday night!
Cindy and Dennis both grew up in Overland Park, very near the historic part of  Overland Park.  Come and visit with them, let them introduce you to the amazing wines of their beautiful vineyard and winery. They will also let you taste my Fresh Rosemary Shortbread....a brand new product to be available soon at both tasting room locations!
I'm looking forward to seeing you!

Today was one that had my senses in high gear….might even say sensory overload! First of all, I drove to the vineyard with a car full of good smelling food. If that wasn’t enough, there was a big bundle of fresh basil in the seat beside me! I don’t know what fresh basil does for you, but I absolutely love it! Every now and then I would pluck a leaf off and bruise it with my fingertips and the car would be immediately filled with its delicious fragrance! I am 1/8th Italian according to my genealogy.....100% according to my heart!

Moving along with my day….the bachelorette party I was serving went very well; absolutely darling bride. As I left the vineyard, I crossed over my favorite creek in Miami County, "the mighty Wea". I normally go slow so that I can take in the creek from both directions, today was no different. The sun wasn’t dancing along the happy water because today is 50 degrees and cloudy! But I enjoyed the view anyway. Just as I was ready to proceed forward, a very regal looking buck with a multi-pointed rack and 2 gorgeous does came up from having a drink of Wea and slowly crossed the road right in front of me. Each turned their head and glanced my way, then slowly sauntered off towards a field on the far side. Of course I didn’t have my camera with me! No matter how often I see deer, I never fail to have that awe-struck feeling. They are such a beautiful graceful animal….even the big boy with all of his muscles and size. I must say, I think the does really liked him also.

I moved on to leave them to their dinner. Before I even reached highway 68, I was overwhelmed by a huge flock of wild turkeys that flew very low in front of me and landed in a field of Black Angus. The cattle rancher has a beautiful place; rolling hills, ponds….the vista is gorgeous. The turkeys just strolled among the herd of cattle, having a snack of grain here and there.

Hawks on fence posts are always present, a very common sight, waiting to spy their next meal, but what I saw in a tree top was no hawk….There on the west side of the road, right along a big pond/small lake I had the biggest thrill yet…It was a Bald Eagle! Even on a cloudy day, his white feathered head sparkled. Majestic and then some! See what I mean about sensory overload!

Aren’t I lucky? All of this within 2 miles of the vineyard! Is it any wonder that I love the place? Drive to Somerset Ridge Vineyard soon. You never know who or what you are going to see!

I just received the nicest message from a member of the Wyandotte High School Class of 1959, we will call her Pat…actually that really is her name. Pat wanted to tell me how much she likes my small water color collages. Isn’t she sweet? I can’t tell you how important encouragement and compliments are to an artist, or a chef for that matter! I just replied to Pat, with a big thank you, and an invitation to our upcoming Art in the Vine

It seems strange that I am not accumulating large oil paintings in the corner of the studio. I would normally line them up against the wall, judging them with a critical eye. I would be checking each painting for necessary touchups. I would be searching for the perfect name/title for each of my babies. Then would come the most painful and difficult procedure….pricing! I have found it much easier to ask a fellow painter, my studio partner, David Gross, to do it for me. He, so far, has been right on. There must be something to his years as a professional artist…..

This year, I have my works spread out on the dining room table! Each in its own black frame, standing there at attention like colorful little soldiers! What a different world I am living in….me, in a miniature gallery….no 30” x 40” oils on canvas….strange….

I suppose I almost believe everything happens for a reason. With that tumble I took on Christmas Day, and the rotten weather we had all winter long, I had to stay at home for what seemed like months. One third of the time I was in my recliner babying my knee under a bag of frozen peas, another third was in my home studio working with the materials I had on hand (thus the watercolors). The last third of my time was spent in my kitchen, trying ideas that had been “brewing” in my mind for some time.

So, today I have a bunch of watercolor collages for “Vines”, a knee that is finally healing, and a new business idea! If you have been to Somerset Ridge Vineyard in the last month, chances are you tasted my specialty shortbread. I have had so many requests to sell my shortbread that I am going to start producing it for the vineyard and several other local businesses! Yes, I know I have been saying “I want to retire” for the last 5 or 6 years, but I do get bored if I’m not busy….so deal with it.

The shortbread should be introduced at the vineyard very soon….watch my blog and the vineyard’s newsletter www.somersetridge.com for the release date! Come on out and party with me!

And don't miss the

 3rd Annual Art in the Vines!

There will be 26 local painters

hanging their paintings in the vineyard!

It is a wonderful day, so mark your calendar now!

June 11th,  11AM to  5PM!

Somerset Ridge Vineyard and Winery

for directions, check the website

www.somersetridge.com



Minnie Florence Ogg
shortly after marrying
William Clyde Ogg

 It has been quite a while since I wrote about my Grandmother Ogg and the Ogg Family Farm in Ray County, Missouri. I suppose my thoughts of her today are because it will soon be Memorial Day and it has been such a long time since I’ve been to the Richmond Cemetery where she is buried along with my Grandfather, 2 of their children and their spouses, an great uncle and many ancestors in another section of the cemetery.

Maybe it is because I spent so many holidays on the farm, but that house, the fields, the barn all mean so much to me. My calling it “The Ogg Family Farm” may make it sound like a huge farm with many acres when in reality, I haven't a clue.. But you must remember, my impressions of the farm were formed when I was a child. It looked huge to me. The barn looked enormous! And the stories of the “old house” were such that it sounded like a palace to me. Mom spoke of the winding staircase with such affection, I am sure she loved it, and her description left me with an impression of Southern elegance.

When my Great Grandfather, Napoleon Boneparte Ogg, left Kentucky and his family, to follow his two older brothers to Ray County, he was young and healthy. The three brothers started a mill in Raymore, Missouri. Napoleon, called “Nappy”, searched for land to buy until he found what we now call the Ogg Family Farm, between Raymore and Richmond. Soon, Nappy met and fell in love with Lou Emma Burns, they were married and they eventually found themselves the parents of 5 sons.


Lou Emma Burns Ogg and her 5 sons
shortly after the death of her husband,
Napoleon Ogg

 Tragedy struck the family when Nappy died in his early 40s. Naturally, due to the lack of medical knowledge in the 1800s, we really don’t know why he died….but with the history of diabetes in the next several generations, it is generally considered a strong possibility. Lou Emma, or “Granny” as she was affectionately called, was left to raise 5 little boys and run a farm, a task that could beat down many men. But Granny was one smart, tough woman. Standing all of 4’ 9” tall and just about as wide, she ran the farm and raised her sons to be fine young men. The oldest was William Clyde Ogg, my grandfather. Clyde was the son who stayed on the farm, eventually marrying my grandmother, Minnie Florence Joiner (don’t you just love the names?!) and caring for his mother as she grew older.



Minnie Florence Joiner Ogg

 Have you ever wished you could go back in time and visit with your ancestors? I feel like I do just that when I work with the family’s history and genealogy. Each little tidbit of information that I find gives me yet another piece to the puzzle. With each piece, the picture becomes clearer, leaving me with a profound affection and much admiration for my ancestors. The women that came before me, those that left their footprints on my path, are particularly fascinating to me. I am sure that is due to the amazing and lovely woman who I call Mom, Virginia Florence Ogg Johnston, the youngest child of the beautiful and resilient Minnie Florence.

I am never satisfied with the genealogy research….I always want more! My biggest challenge with the Ogg side of the family is Minnie Florence’s family, the Joiners. I remember when my great grandfather, John Stone Joiner, died. I was just a child and didn’t have a clue who he was, other than my great grandfather. I never had a conversation with him, didn’t get to ask him about his life. I would like to have heard his voice, heard him laugh. I love to hear a man laugh. A man’s laugh can tell you a great deal… if you are listening!

My Arch had a wonderful laugh!

I am determined to return to Richmond this Memorial Day. My Mom needs to return also. At 92, she has visited the cemetery on many Memorial Days, but she hasn’t for the last 7or 8 years. It will take some convincing, but I think it is time.

Memorial Day on the Ogg Family Farm meant lots of relatives, some cousins I would only see on this holiday each year; dark red and pale pink peonies in coffee cans covered with aluminum foil all lined up waiting for their delivery to the cemetery; tables sagging under the weight of all the food. My favorites were my Aunt Zelma’s (are you ready for this one?....Zelma Boggs Ogg!) fried chicken, deviled eggs, and one of her many beautiful cakes. Before the Bundt pan became available, she always had one cake baked in an aluminum 9”x12” pan and another baked as a layer cake, usually chocolate. She used that delicious old chocolate cake recipe on the back of the Hershey’s Cocoa can. In the 40s and 50s, you couldn’t find fine baking chocolate in Richmond, Missouri! The cake and the icing were made from Hershey’s Cocoa. In preparation for this particular blog, I contacted Hershey by email, asking for the link to their chocolate cake recipe from the 1940s. So far, I haven’t heard back from them. Unfortunately the majority of recipes call for vegetable oil, which was not available in the 40s. However, on the Hershey website, http://www.hersheys.com/recipes I did find this recipe which sure sounds like the one Aunt Zelma used. I have not tried it yet, I am waiting for a special occasion. I just can’t bring myself to make an entire chocolate layer cake for just me! Besides, I would eat it….all of it….sad, isn’t it?

Hershey’s Heritage Chocolate Cake


 2/3 cup butter or margarine, softened
 1-3/4 cups sugar
 3 eggs
1 teaspoon vanilla extract
 2 cups all-purpose flour
 1/2 cup HERSHEY'S Cocoa
 1 teaspoon baking powder
 3/4 teaspoon baking soda
 1/2 teaspoon salt
 1-1/2 cups buttermilk or sour milk*
CHOCOLATE FUDGE FROSTING (recipe follows)

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Beat butter, sugar, eggs and vanilla in large bowl until fluffy. Combine flour, cocoa, baking powder, baking soda and salt; add alternately with buttermilk to butter mixture, beating just until smooth. Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Frost with CHOCOLATE FUDGE FROSTING. 8 to 10 servings.
* To sour milk: Use 4-1/2 teaspoons white vinegar plus milk to equal 1-1/2 cups.

CHOCOLATE FUDGE FROSTING


1/3 cup butter or margarine
2/3 cup HERSHEY'S Cocoa
2-2/3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter in small saucepan over low heat; add cocoa, stirring constantly until smooth.(Mixture will be very thick.) Remove from heat; pour into medium bowl. Cool slightly.
Add powdered sugar alternately with milk and vanilla, beating to spreading consistency. About 2 cups frosting.
Aunt Zelma had an aluminum cake cover with a green handle on top….I loved that cake cover….it meant there was chocolate cake!

As for her fried chicken….I’ve mentioned before how she would go out to the en house, grab a chicken with each hand, walk out of the pin, shut the gate, turn and as she walked towards the back porch, she , with one single swivel movement of her wrists, would simultaneously wring the necks of the chickens! I love farm fresh chicken, free range and all that, but I prefer to buy mine already dead, de-feathered, de-headed- and de-footed! I may have loved the Ogg Family Farm, but I suppose when all is said and done…..I’m a city girl after all.

Big doins' this weekend! Grandchild #2 graduates from Rockhurst High School! Congratulations, Blake!

He will be off to the University of Arkansas in the fall....Cross Country is his thing, and this Mimi is very proud of him!

Have you been watching the baby eagles?  Sister-in-law Vicki sent me the link. So amazing! 
Go to http://www.raptorresource.org/ and watch the Decorah Eagles.

Thanks to the Navy Seals, and all American military men and women, today is a great day to watch the symbol of America's strength and freedom,  our national bird! 

The bald eagle (Haliaeetus leucocephalus), our national bird, is the only eagle unique to North America. The Decorah Eagles can be watched 24/7 from atop their tree at the fish hatchery in Decorah, Iowa. Make sure you don't miss the hatching of the eggs. That first little guy looks around like "Okay, I'm here...Where's dinner?" They look so cute and fluffy now, but soon they will be absolutely regal!  Check it out!

While watching the eagles at the fish hatchery, I suddenly had the urge to go buy fish and start cooking. I truly do love fish, everything from catfish to shark,  tuna to smoked sunfish. I even like canned sardines!
My nephew, Neal,will be driving through here in two weeks with his son, Josh. Neal is what you call a true fisherman. He seems to be quite content to hang out on the dock, in the boat, or on the bank, waiting for a bite. I've watched him at Smith Mountain Lake in Virginia. He just loves to fish. He also fries up a mean batch of fish. He is quite happy, there on the bank with a small campfire, an iron skillet and a mess of fish!
Fried Catfish with homemade tartar sauce....oh my!
But not today.....instead, I want to give you a Mad Hungry recipe from last fall. 

Fish Fillet with Rosemary
serves 2
1 pound skinless white fish such as red snapper or sea bass, cut into 6- to 8-ounce fillets, about 3/4-inch thick (if your fillets are thinner, lessen cooking time)
Coarse salt
Freshly ground black pepper

3 tablespoons all-purpose flour, preferably Wondra
1 1/2 tablespoons extra-virgin olive oil
1 clove garlic, minced (about 1 tablespoon)
1/4 cup Italian white wine, or dry vermouth
2 tablespoons pitted black olives, sliced, such as Gaeta or Nicoise
2 teaspoons fresh rosemary leaves, plus 2 sprigs for garnish
1 tablespoon unsalted butter
1 lemon, cut in wedges for garnish
1.Season the fish on both sides with salt and pepper. Lightly dredge it in the flour, shaking off the excess.
2.Heat a medium nonstick skillet over medium-high heat until the pan is very hot. Add the olive oil. Place the fish in the skillet and cook for 2 minutes without moving the fillets. Turn and cook 2 more minutes, reducing heat if necessary to prevent browning. Pour off the fat and flip the fish again.
3.Making room in the side of the pan, add the garlic and cook, stirring, for 10 to 15 seconds, being careful not to let it burn. Immediately add the wine, olives, and rosemary leaves and swirl them around in the pan as the wine reduces, about 1 1/2 minutes. Divide the fish between 2 warm serving plates. Swirl the butter into the sauce and pour the sauce evenly over the fish. Garnish with fresh rosemary sprigs and serve with lemon wedges.
Way to go, Lucinda! You just saved us a whole bunch of calories!
http://blog.madhungry.com/

I read up to a dozen cooking blogs everyday. Sometimes I come across a posting that makes my mouth water, my eyes tear up, my feet start for the kitchen! It happened today.
It was posted on Tasty Kitchen Blog. The name of the recipe is French Coconut Pie. Doesn’t that sound heavenly? Three words 1) French…an excellent word in the kitchen and on your plate…French food is wonderful! 2) Coconut….visions of cookies, bonbons, pies and cakes just pop into your mind! 3) Pie…who in the world doesn’t like pie? Need I say more? check out the blog for this and other recipes!
thepioneerwoman.com/tasty-kitchen-blog

Don’t misunderstand me, I am not trying to get you to leave my blog. However, I do think you will want to check out this recipe. The photo of the single slice of French Coconut Pie on the beautiful little plate will change your plans…you will want to head to the kitchen to bake that pie!
The Tasty Kitchen Blog gives you step by step instructions, complete with excellent photographs.

Photography in the kitchen is important when you write a cooking blog. That old adage "A picture is worth a thousand words" is so true. And it apparently is a quote from Napoleon Boneparte! When I first looked at the photo of the French Coconut Pie, I had not read the recipe. What I saw in that photo is what made me want to try it. The pie was beautifully arranged on a lovely little plate that complimented the slice of pie. The camera caught the glistening goodness. It captured the sparkle. When you look at that photo, you just know that that first bite of sparkle is going to be lusciously sweet and buttery rich, just what you want a bite of dessert to be! To me, that pie is sexy and romantic….feed a piece of this pie to someone special and you are going to get kissed!

I've been working on my pieces for the 3rd Friday in Downtown Overland Park. I will be showing some of my newest pieces at the Olive Branch Art Gallery. For more information, address, schedule, etc, go to the web page. I would love to see you there! http://www.olivebranchartgallery.com/index2.php?v=v1


Lago di Como,  Private Collection

I am also working on Art in the Vines at the vineyard. Somerset Ridge is always beautiful, but you should see it all decked out for the "Vines"show! I am torn as to whether I should include Ponte Vecchio in my exhibit. I love that painting, so proud of it, just because I learned so much while painting it. It is one of my all time favorites, right up there with Lago di Como, which I sold at the 1st Art in the Vines in 2009. Lago loves its new home and adores its new owners....but I do miss it! That is why I am thinking long and hard about Ponte Vecchio.  It is so easy to say "oh, I'll paint another one for myself", but trust me, I have attempted Lago several times and I just can't repeat the original! So, for now, Ponte Vecchio is above my fireplace, and it seems quite happy there. Hmmmmm, what to do....?  Maybe I need to paint!


Ponte Vecchio



Come to Art in the Vines,  Somerset Ridge Vineyard and Winery,  Saturday,June 11th!



http://www.somersetridge.com/

It is almost May! We're having warmer weather but parts of our beautiful country have been devastated by tornados and floods.
The future King of England weds his new bride, surrounded by thousands of wild hats!

Football is on.

Casey is off.

The war rages on……

But here in my world, there aren’t so many Highs and Lows….there is just life. I’m developing recipes for Somerset Ridge Vineyard and Winery (there will be a cookbook someday!). I am also working with The Tasteful Olive on their recipes.



Geisha Chasing Butterflies

On May 20, I will have some of my mixed media collages in The Olive Branch Gallery for the Third Friday celebration in Historic Downtown Overland Park.

In just 6 short weeks, Art in the Vines will take place and I am gathering my work for that annual event at the vineyard. Mark your calendars now! June 11th...opening at 11AM!

Last night, I attended the Border Challenge for Autism 3, held at the Boulevard Brewery here in Kansas City. The painting, “A Puzzle Without Borders”, by The Somerset Ridge Painters, was a big item in the event’s silent auction. The painting will make its new home in the  Mason House, a facility for students with special needs, in Overland Park.
As one of the painters of "A Puzzle Without Borders"I can truthfully say we are thrilled it will be hanging there!

                                                                     



William's Cousins



 The Wedding
I set the DVR to record the Royal Wedding, starting at 3 AM today. When Princess Diana married Charles, the idiot, I actually set the alarm to watch the event live. Today, I woke at 7 AM, fixed a cup of tea and got back into bed to watch the elaborate occasion. I was amazed at the hats! Good Grief! Where do they come from? Some were lovely….many were ridiculous! Look at Princess Eugenie and Princess Beatrice, the groom’s royal cousins! What were they thinking!

 Prince William and the beautiful Kate made all of those British subjects very proud….at last, they have normal acting, attractive looking royalty to look up to! I don’t know if I will still be around when William becomes King, but I imagine he will be a fine Monarch. After all, he is the great great great great grandson of Queen Victoria!
I am not a huge fan of British foods, but must say, the quality of today’s chefs from England is such that their food is changing my opinion. We all know they call cookies “biscuits” and I love them, whatever they are called, but it was while I was watching that British movie, “Calendar Girls”, that I realized I had never made a sponge cake. (I love the way the British say “sponge”!) So, I did a little research and came up with a recipe. This Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you'd like.
Victoria Sponge
1 cup unsalted butter, very soft
¾ cup sugar
1 teaspoon vanilla extract
4 large eggs
1 1/3 cup regular flour
½ tsp salt,
1 ½ tsp baking powder
4 tablespoons cornstarch
3 to 4 tablespoons milk
4 to 5 tablespoons strawberry jam
½ pint strawberries
½ cup heavy cream
1 to 2 tablespoons sugar
 Preheat oven to 350°F.
Cream the butter and sugar, add the vanilla and then the eggs one at a time, adding a spoonful of flour between each. Fold in the rest of the flour and cornstarch and when it's all incorporated, add a little milk as you need.

- Pour and scrape the batter into two 8-inch round cake pans that have been buttered and lined with parchment or wax paper. Bake for about 25 minutes, until the cakes are beginning to come away from the edges, are springy to the touch on top and a cake tester comes away clean. Leave the cakes in their pans on a wire rack for 10 min before turning out. Cool completely.

- When you're ready to eat the cake, put one layer on a plate, right-way up, spread with jam and scatter fruit on top. Whip the cream till it's thickened but still soft and spread over the “jammy fruit” (how British sounding is that!). Place the other layer on top and sprinkle with several tablespoons of sugar.
I could learn to enjoy Tea Time in England!

Needless to say, William and Kate’s cake was a little more elaborate than Victoria’s Sponge.

Follow this link to Saveur’s history if Royal Wedding Cakes http://www.saveur.com/article/kitchen/History-of-Royal-Wedding-Cakes?cmpid=enews042911

 The Border Challenge for Autism 3

will take place on from 5-9 pm on Thursday, April 28th

at Boulevard Brewing Co.

The fundraiser benefits the Thompson Center for Autism and Neurodevelopmental Disorders at the University of Missouri

and the Kansas Center for Autism Research and Training (K-CART).

“A Puzzle Without Borders” by the Somerset Ridge Painters

will be auctioned off during the Border Challenge event.

The Somerset RidgePainters are

Ada Koch

Audrey Benskin

JoAnne Carlton

Kay Tucker

Kristin Goering

Maria Johnson

Vicki Johnston

and

Winnie Davis

To see other work by The Somerset Ridge Painters,please come to Art in the Vines on

June 11th, Somerset Ridge Vineyard and Winery. For directions and more information, please go to www.somersetridge.com

I think this event calls for a kid friendly recipe....

Apple Oatmeal Cookies

3/4 cup softened butter
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
2 eggs
1 3/4 cups  all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups old-fashioned or quick-cooking oats
1 medium apple, peeled and shredded (about 1 cup shredded)
1 cup powdered sugar
2 to 3 tablespoons apple juice or milk

Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until creamy. Beat in vanilla and eggs, scraping sides occasionally, until blended.

In medium bowl, mix flour, baking soda, cinnamon and salt. Gradually beat flour mixture into sugar mixture. Stir in oats and apple. Onto cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart.
Bake about 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
In medium bowl, beat powdered sugar and apple juice until smooth, using wire whisk or fork. Drizzle over cooled cookies on cooling rack. Let stand about 1 hour or until glaze is set.

Today is National Pretzel Day!

The biggest pretzels I have ever seen were in my friend, Inge Richter's home town in Germany. Located in the beautiful Black Forest area, Bahlingen is a lovely little town with beautiful hand painted buildings and vineyards everywhere! It was wonderful! But let me tell you about the pretzels...huge! These pathetic pretzels we see in malls and at ball parks here in the US are poor imitations.

So, it is simple, if you want a real pretzel, you are going to have to bake your own or head to Germany.

It is definitely cheaper to preheat your oven!

Big Chewey Pretzels
1 tablespoon sugar
2 cups room-temperature water
1 tablespoon active dry yeast or 2 teaspoons instant yeast
3 cups King Arthur 100% White Whole Wheat Flour
2 teaspoons non-diastatic malt powder or sugar
1 tablespoon salt
2 1/2 to 3 cups King Arthur Unbleached All-Purpose Flour
Mix the sugar, water and yeast; stir to dissolve. (If you're using instant yeast, skip this step, simply combining all of the ingredients at once.) Add the white wheat flour, malt, salt, and enough unbleached flour to make a soft (but not sticky) dough. Knead well, place in a bowl, and let rise till doubled.
Divide the dough into 16 pieces. Roll each piece into a log, and shape the logs into pretzels. In a large pot, boil together 6 cups of water and 2 tablespoons baking soda. Put 4 pretzels at a time into the boiling water, and cook for 1 minute. Transfer boiled pretzels to a lightly greased baking sheet.
When all the pretzels have been cooked, paint them with an egg glaze (1 egg mixed with 1 tablespoon water) and sprinkle with salt or seeds (if desired), then bake in a preheated 450°F oven for 12 to 15 minutes, or until the pretzels are well-browned. Yield: 16 soft, chewy pretzels.

Note: if you are wondering what white whole-wheat flour is:
Called "The new miracle flour" by First for Women: "Bakers rejoice! Now you can make all your favorite recipes with white whole-wheat flour. Recently introduced by King Arthur Flour, 100% Organic White Whole Wheat tastes milder than traditional whole-wheat flour but incorporates the three key components of whole grains: bran (packed with fiber), endosperm (full of protein) and germ (rich in vitamins, minerals and fiber)."

Happy Pretzel Day!

The Somerset Ridge Painters are ready!



back row..Ada, Koch, Winnie Davis,Audrey Benskin,Maria Johnson,JoAnne Carlton

                                                                   Front row...Kay Tucker and Vicki Johnston

 The Somerset Ridge Painters are definitely ready for the Vineyard's Art in the Vines!

We have been participating in the 3 Ps......painting, partying,and posing for a photograph! Aren't we a fun bunch of gals? It may look like I am sucking my thumb, but actually, we were smoking cigars!

Our dear Kristin Goering was not present...but she will be there for Art in the Vines!

How about one of our favorite recipes? In the autumn of 2009,we held a mini Art in the Vines.There were 8 of us and we had so much fun! I made a loaf  of Fig Bread to celebrate the day. It has always been a favorite of mine!

So perfect with a glass of Somerset Ridge wine! Hope you enjoy it.

Vineyard Fig Bread



1 egg
1/2 c. brown sugar
 1 c. buttermilk
 1 c. sifted enriched flour
 1 tsp. baking soda
 1/2 tsp. salt
 1 c. rolled oats (quick or old fashioned, uncooked)
 1 c. chopped dried figs
 1/2 c. chopped nuts
 2 tbsp. chopped candied orange peel
 1/4 c. melted butter

Beat egg until light; add sugar gradually, beating until fluffy. Add buttermilk. Sift together flour, soda and salt; add to egg mixture, stirring lightly until combined. Fold in rolled oats, figs, nuts and orange peel. Lightly stir in melted butter. Bake in greased paper lined bread pan (1 pound size,  I order from King Arthur Flour) in moderate oven (350 degrees) 50 minutes to 1 hour. Cool. Frost top with a thin confectioners' sugar frosting (make by combining 1 cup confectioners' sugar and 1 1/2 tablespoon orange juice). Let frosting drip down onto sides. http://www.kingarthurflour.com/

Why I blog....

Hopefully our weather here in the heartland is going to calm down, dry out and warm up! I am so looking forward to farmer's markets and grilling out. They say Thursday and Friday are going to be nice and sunny. So, clean up the grill and give this recipe from Sunset Magazine and Sunset.com a try!

It is quick and easy.  All you do is marinate albacore tuna in honey and Dijon and quickly sear it on the grill. Serve with mixed baby greens, thinly sliced sweet onion, oranges, sliced avocado, and a fresh lime dressing.

I actually used the Tasteful Olive's Persian Lime Olive Oil....Perfect!

Grilled Tuna Citrus Salad 

serves 4 

2 tablespoons honey

2 tablespoons Dijon mustard

4 tuna steaks, about 6 oz. each

About 1/3 cup olive oil

2 tablespoons Champagne vinegar

2 tablespoons fresh lime juice

6 ounces mixed baby greens (3 qts. lightly packed)

1/2 cup thinly sliced sweet onion, such as Walla Walla or Vidalia

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 navel oranges, peeled and cut in half-moons

2 large avocados, pitted, peeled, and sliced

1. Prepare a grill for medium heat (350° to 450°). In a small bowl, combine honey and mustard. Rub tuna with mixture and let marinate at room temperature, 10 minutes.

2. Use an oil-soaked paper towel to wipe grill grates. Cook tuna just until grill marks appear, 1 to 2 minutes on each side, leaving tuna rare inside. Cut each steak across the grain into 1/4-in.-thick slices.

3. In a small bowl, combine 1/3 cup olive oil, the vinegar, and lime juice. In a medium bowl, combine greens, onion, salt, pepper, oranges, avocados, and 2/3 of vinaigrette; toss to coat. Divide salad among 4 plates and arrange tuna slices on top. Serve with remaining vinaigrette on the side.

I have been getting more questions about my blog.....

There are several questions I receive frequently from readers of my blog. For instance,  "How many hours do you spend writing your blog? (It varies, but usually 2 to 3 hours.) Another is " Do you ever sleep? You usually post your new entries in the middle of the night!"  (Yes, I sleep, but not anywhere near 8 hours. More like 4, which is 2 hours longer than it used to be.)
Anyway, these questions, and many others like them, made me realize my readers are very much like me. You see, I read many blogs and I have questions about those writers. Who are they, how long have they been cooking? But most of all, "Why do you write your blog?"
I suppose the #1 reason I write about food and cooking is to promote home cooking and cooking from scratch. As a child, I was used to all of the moms being home preparing wonderful wholesome meals with fresh vegetables, slowly braised  meats,  leisurely dinner times with everyone present at the table.  As a mom myself, I realized my children's schedules became more demanding each year. I was still there cooking, but finding those leisurely times around the dinner table was becoming more difficult. That is when the microwave oven made it's into the American kitchen. Dinner plates could be prepared then heated when each family member appeared for dinner. Between football practice,cheerleading,school play rehersals, diving team practice, etc. our dinners together were not as many as when they were younger. Now, as a grandmother, I see families that almost never see the dining room in their homes,but have lots of favorite restaurants they go to for dinner. Moms work outside of the home at very demanding jobs. They can barely find time to eat dinner, much less shop for fresh ingredients and then cook it!
For these reasons,I write the food and cooking sections of my blog  to make preparing delicious food easier.
As a firm supporter of the Slow Food organization, I want to celebrate and support home cooks, bring like-minded people together with recipes and menu ideas using good wholesome locally grown foods.
 (Now, why I write about painting, I'm not sure. Maybe it is an attempt to learn something about painting and about myself. Now that I think about it....it may not be working out for me.)

I might share a few statistics with you. Yes, there are companies that keep track of "hits" on blogs. I find it pretty interesting. For instance,  I have had over 12,000 hits on my blog in the last 2 years, with the heaviest number of readers being on a blog about Southern Beaten Biscuits and Boone County Country Ham. I posted that blog on May 26, 2009. It also happens to be the blog I have had the most comments on and I know I have had more personal email about that blog than any other posting. Anytime someone googles Beaten Biscuit and Boone County Ham, up pops a link to my blog! Today it is the 4th link listed. Cool.

Many of my readers know me from way back,  high school friends, family, and neighbors. Many readers have met me through the vineyard. As chef of Somerset Ridge Vineyard and Winery, I have had the opportunity to cook for hundreds of people during our Harvest Season Lunches. Sitting around the long tables out in the yard below the vines, talking about pairing food and wines, sharing recipes, getting to know our "pickers" is so rewarding.  There is no doubt about it, our pickers love wine and food!
I think the following quote is perfect...It says exactly what I feel.
"No matter who we are or from which culture we come, every society gives careful thought to the daily preparation of meals for family, friends or even strangers. Food means love. This is true whether we are the cook or the one who eats." EzineArticles

I think my problem is caused by the pound cake I made yesterday...you know the one with a pound of butter, a pound of sugar, a pound of  flour and a pound of eggs? Yep, that one.  I ate a  piece last night and then I woke up this morning and there it was waiting for me. A little nibble here, a little nibble there....whoops, I ate it all!

Luckily there wasn't a whole cake to begin with; most of it had been eaten last night by my guests, the Somerset Ridge Painters and their spouses. But even 2 inches of a pound cake can kill you.....but what a way to go, eh?

So now I seek something savory! I have had all the sugar I can stand.

What I am dreaming about is a French recipe that I find absolutely delicious.

                     Roquefort and Caramelized Onion Tart

1 layer pastry dough

3 medium onions, thinly sliced

2 tablespoons butter

1 teaspoon granulated sugar

2/3 cup Roquefort cheese, crumbled

4 eggs

1 cup half and half

1/2 teaspoon dried thyme, crushed

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Preheat the oven to 375 degrees. Fit the pastry into a deep-dish pie pan. Line the pastry with parchment paper, fill it with dry beans, and then bake it for 15 minutes. Remove the pan from the oven and allow it to cool for 10 minutes. Remove and discard the beans.

In a large skillet set over low heat, melt the butter and cook the onions in it for 20 minutes, until they're tender. Turn the heat up to medium-high and sprinkle the sugar across the onions. Sauté the onions and sugar until the mixture turns golden brown.

Layer the caramelized onions and crumbled Roquefort cheese onto the bottom layer of the pastry. Beat together the eggs, half and half, salt, and pepper. Pour the egg mixture over the onions and cheese. Bake the tart for 35-40 minutes, until the eggs are set in the middle. Cool slightly and serve.

This Roquefort and caramelized onion tart makes 8 servings.

Yes, this is another quiche....and a very good one. This classic Roquefort and caramelized onion tart recipe is layered with complex flavors: salty, piquant cheese, mellow, sweet onions, and rich eggs and cream. Baked into a flaky pastry shell, the combination is nothing less than irresistible. Originally from the caves of Mont Combalou, tangy Roquefort cheese is protected by the first ever A.O.C., or controlled term of origin. If you can't find true Roquefort in your market, ask your grocer for a good quality blue cheese.

Okay, so it is pretty high in calories and fat, and after the pound cake, what I really should have is a glass of tomato juice....let's see....Roquefort and Caramelized Onion Tart or tomato juice? Gosh, decisions, decisions!

 There is another caramelized onion tart that is pretty darned good also. Only this one uses red onions.

CARAMELIZED RED ONION, STILTON and

MUSHROOM TARTS

These simple yet impressive tarts are a perfect hors d’oeuvre for your Spring and Easter buffet and they pair beautifully with a green salad as a light lunch or vegetarian dinner.

4 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

2 large red onions, finely sliced

1/3 cup fig or plum jam

1 cup crumbled Stilton or other blue cheese

Salt and freshly ground pepper

4 cups mixed mushrooms (criminis, shitakes and enoki, etc.)

1 package frozen puff pastry (2 sheets), thawed

Preheat the oven to 350°F.

Combine two tablespoons of the olive oil and one tablespoon of butter in a large sauté pan over medium heat. Add the onions, season with salt and pepper and cook over a medium-low heat for 15 minutes, stirring often, until the onions caramelize and turn golden.

Add the plum jam to the onions and mix well. Remove the mixture from the heat and allow it to cool. Mix the crumbled Stilton into the onions.

In a separate sauté pan, heat the remaining olive oil and butter over high heat. Add the mushrooms and sauté over high heat for 3 to 4 minutes, stirring often, until all of the moisture has evaporated from the pan and the mushrooms begin to caramelize. Season with salt and pepper and remove the mushrooms from the heat.

Cut 4 circles from each puff pastry sheet using a large biscuit or cookie cutter. Place the pastry discs on a silpat or parchment paper-lined baking sheet and prick each circle with a fork in a few places. Spread two tablespoons of the mushroom mixture onto the bottom of each disc, leaving about 1/2-inch rim of the pastry uncovered.

Spread equal amounts of the onion mixture over the mushrooms. Bake the tarts about 15 minutes, till the uncovered pastry rim has risen to form a pastry cup, the pastry is golden brown and the Stilton is bubbling.

Makes 8 Mini Tarts

Okay, I'm going to go have my tomato juice now.....damn!

I am in a pickle! I don't want to start an oil painting....I seem to want to continue with my little watercolor collages. I know I need to face a large stark white canvas and show it who is boss...but actually, I am not feeling very boss-ish right now. I'm much happier doing my little collages.  I have Art in the Vines coming up in June, June 11th to be exact, and I think I will combine some of my collages with the oils I have done during the last 10 months. I hope my section in the vines will look okay.... I've decided to include Ponte Vecchio, a painting I did for myself, for my own home about 10 months ago. I love the painting, (maybe that sounds like I am bragging, but the painting truly makes me happy!) but I think I can do another painting for me.  I am also going to include my large floral and a few of my acrylic abstracts. It should be colorful!

This year's Art in the Vines is by invitation only and is strictly "painters only" this year. Last year I bit off more than I could chew....didn't do myself any favor, and then the weather wiped us out! So, I am being cautious this year. The painters we have lined up are exceptional! The show should be wonderful....so mark your calendars now....Saturday, June 11th....11am to 5 pm! Please come and visit with me! Come have a glass of Somerset Ridge Wine with me!
I will post directions to Somerset Ridge as we get closer to the time for Vines.....but actually, why not now? You could come down and have some wine with me any weekend! So, take Highway 69 south out of Overland Park. Go approximately 17 miles to the Louisburg/Highway 68 exit. At top  of the ramp, turn right (west) and go approximately 4 miles, just past the Louisburg Cider Mill to Somerset Road. (There are signs to direct you to the vineyard) Turn left (south) onto Somerset and continue south, going straight at the Y in the road. Before you cross the creek, the road turns into gravel. Continue south to the vineyard, turn left into parking lot. Simple! Come see us. Remember, May 7th and 8th is Miami CountFarm Tour....always lots of fun!

While I haven't been painting, I have been cooking. My kitchen has been getting a workout!  I am so anxious for the Farmer's markets to open....Just think about it....ripe red tomatoes, crisp golden corn on the cob, bright green fresh herbs, melons so fragrant you can find them with your nose!  Organic farm fresh eggs are now abundantly available! Crack one of those beauties open and you find big beautiful golden yolks. I used a few in fresh pasta; it turned out golden in color! Gorgeous! My deviled eggs looked magnificent.

Speaking of deviled eggs,  several people at the vineyard asked me for my recipe for my eggs. I had to laugh....recipe? I don't believe so.  You put the eggs in a pot of cold water, bring to a boil. Turn off the heat, place lid on the pot and set the timer for 11 minutes exactly. While they are "cooking", fix a big bowl of ice water, lots of ice cubes...When the timer goes off, drain the pan of eggs and put eggs in the ice water. When eggs are cool,  either refrigerate or proceed with recipe for deviled eggs.
Peel the eggs, rinse with cold water, place aside to air dry.  Cut each egg in half and remove the yolks, placing them in the bowl of the food processor. Set the whites to the side for now.
Pulse the egg yolks for a few seconds, just to break them up.  Depending on how many eggs you are deviling, add just enough real mayonnaise to make a thick filling. Slowly add additional mayo, pulsing as you add, until filling is creamy and smooth. Add a squirt of either yellow or Dijon mustard and season with salt and pepper. Taste and adjust.
Fill a pastry bag, fitted with a large star tube, with the filling and pipe filling into egg white halves. Sprinkle tops of eggs with paprika, Spanish smoked paprika, cracked blacked pepper,  a tiny spoon of caviar, a few capers, etc.  For some special occasions I have topped with anchovies or tiny shrimp.
Deviled Eggs are a favorite of so many people. The deviled egg plate is usually the first empty serving piece... it never fails!

Just think, in a little over 9 weeks, we will be dining on deviled eggs, those bright red ripe sliced tomatoes and steaming ears of the golden corn on the cob dripping with butter! And the melons! I've missed all of them so much.
So, watch for your Farmer's Market to  open soon....visit it weekly! Fresh, locally grown produce is so much better than that in the grocery store. Remember....Eat and Drink Locally!

Old Friends, Gelato and Potato Salad

I've had a great day....I hosted a luncheon here at my house for 5 of my dear friends from high school! Yep, even women as old as we are can still get together and have fun! I met Susan when we were freshmen at Wyandotte High School, then as sophmores, Nancy, Joyce, Carmen and MaryAnn joined us.
I've blogged before about the wonderful times we had at Wyandotte in the late 1950s....what a perfect time to be teenagers. We received an excellent education, and had very little pressure put on us by the world. Some had part time jobs, most of us didn't. Some had cars, I did not, but it really didn't matter. I walked to school (or at least as far as Nancy's and then her mom, in her robe, would drive us the last 5 or 6 blocks.)
Wyandotte High School had a center hall way that opened up into a beautiful room with columns and fireplaces that we referred to as "Social Hall". There, every morning, we would meet our friends, flirt with the boys, make plans for the weekend.  It was indeed a simple life....calm, encouraging and most of all, full of moments that are memories today.
That was the reason for the luncheon. We had not been together since a year ago January, when we gathered together to attend the funeral of our dear friend Susan Marie Callendar. We vowed to not let so much time slip away before we met again.....but you know how life is today. It is no longer simple, never calm.
Susan's death overwhelmed me with the knowledge that at any time, any where, we could lose someone dear to us. So, today we spent 3 hours sitting around the table,  enjoying each other. We had photos of children and grandchildren, nieces and nephews, brothers and sisters. The talk of our offspring replaced the talk about our male classmates. Time sure does change things!

Tomorrow night I will be giving out samples of my Olive Oil Gelatos at The Tasteful Olive in Historic Downtown Overland Park, Kansas.  I will be "sampling" Blood Orange, Persian Lime and that tongue tingling Harissa Pecan! Come on in and give it a try.  I will be there from 5 to 9pm. There will be live music and of course, a store full of Jeanne Mackay's delicious Olive Oils and Balsamic Vinegars.

Saturday will bring me a few hours to work in the studio! I wonder if I will paint? Afterwards it is off to the vineyard for the Bud Break weekend. What a great way to celebrate spring!

I blogged about the weekend just a few days ago, and gave a sandwich and potato salad recipes. Since then, I have been thinking alot about potato salad....it is such a summer thing! The next day after I posted that blog, I received an email from my friend, Karen Rodriguez, sending me a video on how to peel potatoes for potato salad. Check it out, amazing. I tried it, and it works! It is a  YouTube video, showing Dawn Wells  Peeling Potato (Mary Ann ie: Gilligan's Island) Click below....

http://video.google.com/videoplay?docid=7375897927147969009

Okay, so now you know how to peel a potato....how about a few recipes for that summertime necessity.

The first recipe is for a Traditional American Potato Salad
6 to 8 servings
4 pounds Idaho potatoes
4 jumbo eggs, hard boiled
2 1/2 cups mayonnaise
4 green onions, finely chopped
3 stalks celery, finely chopped
1 tablespoon yellow mustard
1/2 teaspoon freshly ground white pepper
1 teaspoon kosher salt

Directions
In a large pot, add potatoes and water to cover. Bring to a boil and cook until fork tender. Drain and cool. Peel cooked potatoes (don't forget to try our new trick!) and cut into small chunks. Put in a very large serving bowl or container. Peel and finely chop hard boiled eggs and add to bowl. Add mayonnaise, green onions, celery, mustard, white pepper and salt. Mix until just combined. Cover and chill in the refrigerator for 3 hours before serving.

Now, for a German version of potato salad....Black Forest Potato Salad

1 1/3 pounds potatoes (4 medium),
1/3 cup cider vinegar
2 tablespoons vegetable oil
2 tablespoons water
1/4 teaspoon pepper
1 cup diced tart red apples
1 pound light polish sausage, sliced 1/3-inch thick
10 ounces sauerkraut, rinsed and thoroughly drained
1/4 cup sliced green onions
1/4 cup chopped parsley
salt to taste

1. In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender,
about 15 minutes. Don't forget to score it before you drop it in the boiling water!
2. Meanwhile, in large bowl whisk together vinegar, oil, water and pepper. Mix in apples.
3. In large nonstick skillet over medium heat, toss and brown sausage 10 minutes. Remove with slotted spoon. Drain on paper towels.
4. Slice the cooked and magically peeled potatoes into 1/3" slices. Add potatoes, sauerkraut, onions, parsley and sausage to apple mixture; toss gently. Season with salt.

Here is a great potato salad by Ina Garten. Loaded with flavor, but you don't have to peel the potatoes...

Ina's Potato Salad
6 to 8 servings
3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Directions

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

I think the thing I like about this potato salad is, it tastes like one of my favorite foods....Deviled Eggs!
My favorite Potato Salad.......
Deviled Egg Potato Salad 
8 hard-cooked eggs
3 tbsp. vinegar
3 tbsp. prepared mustard
1 c. mayonnaise or salad dressing
1/2 c. dairy sour cream
1/2 tsp. celery salt
1 tsp. salt
6 med. potatoes, cooked, peeled and cubed (4 to 4 1/2 c.)
2 tbsp. chopped onion

Cut eggs in half; remove yolks, mash and blend with vinegar and mustard. Add mayonnaise, sour cream, celery salt and salt; mix well. Chop egg whites, combine with potatoes and onion. Fold in egg yolk mixture; chill. Garnish with tomato wedges and cucumber slices. Makes 6 to 8 servings.