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Chicken and Dumplings, a la Granny, and… her cookbook is for sale!

August 2nd, 2013

Cookbook is ready!!! You’ll find it on CreateSpace, on Amazon, and on Kindle… soon.

From my Dear Late Granny’s upcoming COOKBOOK! which, yes, is FINALLY DONE after just eight years or something. will be available thru Amazon and Kindle in the next couple of weeks, so watch for it… I’ll post a link when it’s ready for purchase. In the meantime, here’s a recipe.

xoxooxxx

wm

Chicken & Dumplings (from Margie & Nancy)

This is a variation on my Grandma’s Chicken & Dumplings recipe. She would not use shortening; she would use lard or bacon grease. She also would not add lemon, thyme or a bay leaf; she would add lots of black pepper and call it a day. If the Pioneer Woman (Bree) was making this, she would say forget the lemons and add a little apple cider. She would also suggest adding cornmeal to the flour mixture. Keep experimenting until you get it exactly how you like it at your house.

1 (3-pound) whole chicken
1 onion, quartered
2 slices lemon
Salt and pepper to taste
3 cups water
1 bay leaf
1/2 teaspoon dried thyme
2 cups all-purpose flour
3 tablespoons shortening
1 teaspoon salt
1/4 cup water

In a heavy pot with a lid, place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme. Bring to a boil, then simmer over low heat until tender, about 1 hour.

Let chicken cool slightly, then take out of pot and remove meat from bones. Discard bones and skin and skim excess fat off the broth. Discard onion, lemon and bay leaf. Return chicken pieces to the pot. Simmer over low heat while making the dumplings.

To make dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface until very thin. Cut into 1-inch strips. Tear off 1-inch pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Serve immediately.

Wednesday Recipe Club: Trisha Yearwood’s Lemon Squares

July 17th, 2013

Best, easiest recipe ever for Lemon Squares. Serve with fresh blueberries on the side. Bon appetit, babies!

– wm

Lemon Squares

Serves:
15 squares

Ingredients
Crust:

1 cup (2 sticks) butter, at room temperature
2 cups all-purpose flour
1/2 cup confectioners’ sugar, plus more for sprinkling

Filling:

4 large eggs
5 tablespoons fresh lemon juice (from about 2 large lemons)
2 tablespoons grated lemon zest
2 cups granulated sugar
1 tablespoon all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Directions:

For the crust: In a medium saucepan, melt the butter. Mix the flour and confectioners’ sugar in a bowl and add the melted butter, mixing until a dough forms. Press the mixture firmly into a 9- by 13- by 2-inch pan. Bake the crust for 25 minutes at 350 degrees.

For the filling: While the crust is baking, with an electric mixer, combine the eggs, lemon juice and zest until smooth. Add the granulated sugar, flour, baking powder and salt, and beat until smooth. Pour the mixture over the baked crust. Reduce heat to 325 and bake for 20 minutes more.

Remove the pan from the oven and let it cool completely. Sprinkle the top with confectioners’ sugar. Cut into squares and serve.

donuts in heaven

April 14th, 2013

My son, talking about his late, great-granny’s funeral: “It was the best ever.”

Why’s that?

“We had donuts!”

Steve: “And up in heaven, Margie is smiling.”

We like sweets.

Easterish b-day

(Photo by Steve Rawley)

what we talk about when we talk about lasagna

October 8th, 2012

lasagna!

(Photo by Steve Rawley)

(Recipes!)

Man, what a good weekend. We saw Bag & Baggage’s production of “Of Mice and Men” in Hillsboro on Saturday. Went canoing on the Tualatin River Saturday and Sunday afternoons. Heard Greg Brown and Bo Ramsey play at the Aladdin Theater in Portland on Friday. Every time I go hear some live music I ask myself, Why do we never go hear live music anymore? Then I balance the checkbook and it’s zeroed out again and I think, Oh yeah. That.

We caught a Bag & Baggage show last season… Dangerous Liaisons… so good. And I’m not just saying that cuz our friend was in it. We can’t afford season tickets to the Blazers (or the Winter Hawks), the opera (or the symphony), but occasionally we can pull off buying a ticket or four. Usually it’s one or two. But the season tickets were really reasonable for Bag & Baggage, so we went for it. Saw this crazy version of Titus Andronicus that they did this summer… Kabuki Titus. One of the most inspired and craziest shows I’ve ever seen.

It kind of freaked me out.

That’s not a bad thing.

The upcoming season is going to be good, so I’m looking forward to it. There’s a new exhibit up of Greek and Roman art, at the Portland Art Museum. It’s on loan from the British museum and is supposed to be quite good. The kids get in for free, so I’m psyched to go to that one, too. I love taking them to stuff that I never really took part in as a kid (other than the occasional school field trip).

What’s new in your world, artwise or otherwise?

Have a great week!

xo

wm

photo of the day

September 16th, 2012

plumping up

(Photo by Steve Rawley)

For dinner: Cheese fondue, and Huevos Mexicanos with fresh pico de gallo made from tomatoes and peppers from the garden.

Beautiful weekend, happy family, bliss.

Have a great week, y’all, and L’Shana Tova.

– wm

Tuesday Recipe Club: Broiled Fruit Shakes, Lottie’s Peanut Butter Pie… and more on Granny’s Cookbook

August 14th, 2012

Broiled Fruit Shakes

Stay with me here. I know it sounds weird, but this is a chilled drink I tried a couple of weeks ago at that crazy New Seasons Market, and it is quite good. It tastes like a Fruit Crisp milkshake.

3 tablespoons brown sugar
3 tablespoons orange juice
1 1/2 teaspoons honey
1/2 teaspoon cinnamon
1/2 teaspoon ginger
2 cups coarse-chopped fruit (nectarines, plums, apples or whatever you would like)
2 cups ice cream or frozen yogurt (your choice of flavor)

Preheat broiler to high. Combine first five ingredients in a bowl and whisk. Add fruit; toss to coat. Spread the fruit in a single layer on a jelly roll pan lined with foil. Broil 5 minutes or until bubbly. Allow fruit mixture to cool. In a blender, mix 2 cups of ice cream or yogurt with a few scoops of the fruit mixture. Blend until smooth and enjoy.

Lottie’s Peanut Butter Pie
(This one is in Grandma’s handwriting, on a “Here’s What’s Cookin’” card that’s decorated with pictures of lemons. I’m writing it exactly as I found it. Lottie and her husband Darrell were dear friends to my grandparents for years – they met when they were young married couples, before their children were born.)

1 – 8 oz. cream cheese
1 cup crunchy p. butter
½ cup sugar
1 – 12 oz. Cool Whip

Blend in blender.

Pour into crust.

Choc. cookie crust,
Plain crust,
Graham cracker crust

Bon appetit, babies!

OK, back to writing now. Did I already mention that I was done with my Late, Dear Granny’s cookbook and memoir, and then I came across three more of her cookbooks?

Yes, I did.

Found the cookbooks, that is. As for already telling you this, who can remember?

My point is: They all had her handwritten recipes inside, and well. What is a girl to do? Of course I have to type them all up. Those of you who knew my Granny (i’m looking at you, Cuz 7), know that it was just her style, wasn’t it? To say, Wait, wait, looky here. No, looky. This is what you need/should do/want to take home with you. Do it!

That Nike motto, Just do it!? I think she invented that for them.

At first, I was a little stressed out. Because no offense but I am ready to be shut of this project. I have turned into my Granny’s Girl Friday. I can’t even find my desk anymore it’s so covered with scraps of paper, books and photos. But then I realized… it’s my Grandma.

OK. Back to work, and I’ll let you know when it’s done so you can buy a copy. (PS, I think I’m going to call it, “How Are You, Sugar?” You like that?) (PSS, If you still haven’t purchased a copy of my novel, well, what’s stopping you? lol.) I’m hoping today and tomorrow will be it for typing/writing. My mom is allegedly going over the photos and figuring out captions. Then Steve will do lay-out for it and we’ll be ready to roll it out.

I’ve loved working on this project, but I don’t want it to be the only project I do for the rest of my life, y’know? Besides, as my wise daughter put it: “Think how good it will feel to say, ‘Ah, my book is done!’” Only in this case, it will be “Ah, her book is done!”

xo

wm

chick-fil-a brouhaha

August 3rd, 2012

“But take solace in this: Gay marriage is happening. Like many drive-through window lanes, it ain’t going backwards. And your bonus is this: You get gay marriage. And all your political opponents are going to get is Type 2 diabetes.” — Jon Stewart

Thursday Recipe Club: Steve’s recipes for Masala and Dalchini Pulao

April 26th, 2012

River Birch

(Photo by Steve Rawley)

I’m writing these exactly how he scribbled them on little pieces of paper. Because little pieces of paper are hard to keep track of, but recipes on a blog are not. (Yeah, he cooks like a maniac, in addition to taking lovely photos. No, you can’t have him.)

– wm

Masala
1 part each cumin, coriander, turmeric, chili plus
2 parts garam masal
onion
ginger
tomato salt

Dalchini Pulao
1 pound rice
4 teaspoons ghee
2 cinnamon sticks
1/4 teaspoon cumin
Pinch of turmeric
Pinch of salt
Water

Fry cumin and cinnamon for 1 minute; add turmeric and rice. Add H20; bring to boil; cook.

Wednesday Recipe Club: Sugar Cookies a la Mimi

April 25th, 2012

Apple blossoms in our yard! I (heart) spring.

Apple Blossom time

(Photo by Steve Rawley)

From my mother-in-law:

Mimi’s Sugar Cookies

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
2 teaspoons vanilla
5 cups flour
2 teaspoons baking powder
1 teaspoon salt

Mix dough. Chill before cutting out. Roll out dough 1/4″-1/2″ thick. Bake at 400 degrees for 6-8 minutes.

Quick Icing
2 cups powdered sugar
2-3 tablespoons butter
1-2 teaspoons vanilla
Cream

Add cream and mix to desired consistency.

to those of you who are asking, When’s your cookbook coming out?!?!?

February 12th, 2012

How ’bout you go buy a copy of my novel to entertain you, in the meantime? Righteous.

xo,

nancy

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