I only knew Dorothy Meserve Kunhardt (American author, 1901–1979) from “Pat the Bunny” (first published in 1940) and y’know, I didn’t even know that title from when I was a kid. I discovered it later, once my friends (and then later Steve and I) started having kids. “Junket Is Nice” was her first book (it came out in 1932). She also wrote “Now Open the Box,” “Lucky Mrs. Ticklefeather,” “Brave Mr. Buckingham” and “Tiny Animal Stories.” Altogether she wrote close to 50 books, including some titles for adults.

But “Pat the Bunny” is her best known work, and that is just fine by me.

I received a copy of “Now Open the Box” for review, but I picked it up from my P.O. box, and you know… there just happened to be the cutest little girl there, waiting for her mama. So next thing you know, I’m out a book, and she’s happy. So there’s your review.

“Junket is Nice” was recently re-released as part of The New York Review Children’s Collection (“Now Open the Box” is also part of the collection), and I’ve managed to hang on to my review copy, so far. I’ve reviewed some of the Review’s titles here before, and I just cannot say enough about them. The books look good, are well-bound, and are great individually or as a set. What I really appreciate is that they’re not precious. Don’t get me wrong — they are adorable and precious in the best sense of the words, but they are meant to be teethed on by those babies. That, at the end of the day, is what it’s all about. And these books are chewable.

“Junket is Nice” is a goofy-fun book that reminds me somewhat of Wanda Gag’s classic, “Millions of Cats.” The kids will like the rhythm of the book, and the funny images (a walrus with an apple on his back, a one-year-old lion blowing out the candle on his birthday cake, etc.).

I’m hoping to add a copy of “Jenny and the Cat Club: A Collection of Favorite Stories About Jenny Linsky” to my collection. (This is not Jennie from Paul Gallico’s “The Abandoned,” by the by; this one is by Esther Averill.) It looks good, too.

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.

(Photo by Steve Rawley)

“How beautiful it is to do nothing, and then rest afterward.” — Spanish proverb

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.

(Photos by Steve Rawley)

(Photos by Steve Rawley)

One of my earliest memories is of visiting the Sea Lion Caves in Florence, Ore., and being overwhelmed at how huge and loud it was. Intense and primeval. Glad that we got to visit there with our own kids :) It was the first time they had seen it (same for Steve) and only the second time for me. Definitely worth putting on the list, when you’re sightseeing in Oregon.

Hope you’re having a great summer, whatever part of the world you’re in.

— wm

(Photo by Steve Rawley)

My kids are learning to cook. This leaves me more time for reading. Yes, yes and yes. I am not always the most patient person, who it comes to teaching others to cook. Steve is a bit more patient than I am, but also more likely to say, Sit down and I’ll just do it for you. Our kids are patient with us, thank God. The goal is that they know how to cook by the time they move out, and honestly? They kinda already do, so go us.

Tonight my daughter came up with a good pasta recipe, with a tiny bit of help from me and our friend Giada. OK, yeah, we love pasta. Is that wrong??? Here is…

PASTA A LA LALA

* Cook half a pound of conchiglie pasta until tender

* Add some sliced carrots to the pasta water during the last five minutes of cooking time

* When pasta and carrots are done cooking, rinse with cold water and put in bowl

* In same pot that you cooked pasta in, saute some onions and pea pods in olive oil

* When done, add to pasta and carrots

* Make a vinaigrette from 1 part balsamic vinegar, 3 parts olive oil, salt, pepper and a teaspoon or so of paprika

* Pour over pasta and stir in

* Chop some sundried tomatoes and kalamata olives; stir those into pasta, too! Add some feta cheese if you would like!

Now, make some garlic bread out of hoagie rolls, butter and garlic salt. Toast under broiler.

Done! Bon appetit, babies…

Tomorrow night, peanut butter and blackberry jam sandwiches on hoagie rolls… mmmmmm… peanut butter and jam… mmmmmmm… As usual, I remain happy with a sandwich or a bowl of cereal. Or pasta is always good, too.

xo

wm

(Photo by Steve Rawley)

Ran away to the beach for a few days with Steve and the kids. This being the Oregon coast, and not somewhere in the Caribbean… it was gray, freezing, storming. We built fires in the (indoor) fireplace not on the (outdoor, soggy) beach. Played games with the kids, read, wrote, ate, went to the Sea Lion Caves, where I haven’t visited since I was a tot. (Go look at the webcam!)

Best weekend ever. My family is too good to me.

Have a great week, everyone, and happy summer!

xo

wm

(Photo by Steve Rawley)

oh, hallo, yard, how have you been?

you are very beautiful, yard, but I notice you’ve developed a weed problem. here, let me help. oh, hallo, asters. keep growing. hallo, snake, are you dead? no? just dehydrated, eh? here’s a saucer or 4 of water for you. you’re welcome.

Roses of Sharon! I was hoping to see you. clover, goodbye. transplanting Shasta daisies, deadheading the roses. pulling up more pop-ems and picking fresh blueberries, raspberries and strawberries.

hi, summer. i love you.

wm

and now, how about a little song?

http://youtu.be/4RjqcTsxx-8

“My words fly up, my thoughts remain below: Words without thoughts never to heaven go.” — William Shakespeare, playwright and poet (1564-1616)