Category Archives: Cooking

Days of Summer: a ‘sciencey’ Week 7

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It’s Day 50, not sure how I got here so fast, but I am here.

“I could never in a hundred summers get tired of this.” – Susan Branch

I am back in school in 19 days, I am under 20 days to a regular schedule, a regular waking time and probably a much earlier going to bedtime, too.

a third summer office – on the deck in full view of the lake, the birds, and the world. Thanks to John at LVPhotoblog for the tip on iPhone photos

Up here at the lake the sunsets much later in the day than at home. We are almost 3 degrees further north and our position relative to the time zone line has a significant impact. Here at the lake, we are in the far western part of the US Eastern Time Zone, it is GMT – 4; and at home we are in the far eastern part of the US Central Time Zone where we are GMT – 5. The east west difference is a little more than 3 degrees longitude.

Today’s sunset will be at 9:08 PM or 21:08 EDT at 298˚ NW by the lake. And, at home it will be 8:14 PM or 20:14 CDT or 296˚ NW. That is a difference of six minutes, adjusting for the time zone change.

Yes, I am aware I went ‘sciencey’ there, but with nineteen days before school begins, I need to start thinking about teaching and making things interesting and relevant for 11–12-year-old. Full disclosure is that I had a science ZOOM call yesterday and we discussed teaching science for almost a full hour. Continue reading Days of Summer: a ‘sciencey’ Week 7 →

remembering mom

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Every time I roast a chicken, I think of my mom. Every time single time.

and after…

Friday night, I cooked dinner. Roasted chicken with rosemary and thyme, green beans, and a salad. It was just me, and Fern.

We are at the lake for the weekend, and it was just the two of us. I cut open the package and pulled the chicken out of the plastic wrapping, placing it in the sink and removing the neck and the giblets from inside the bird. I rinsed the bird and carefully patted it dry. My mom taught me that a crispy skin is because it’s skin is dry and light coated with olive oil. I placed the neck and giblets in a small saucepan, covered them with water, and placed them on the stove. Exactly like my mom taught me. I turned the burner to low and allowed the pan to slowly cook the contents – this part of the bird was for Fern.

I patted the chicken’s skin dry a final time before I placed it in a cast iron skillet lightly coating it with olive oil and then sprinkling it with black pepper and dried thyme and rosemary on the back, the breast, and legs of the bird pressing spices onto the skin. Then I placed it in the oven at 425˚F and waited.

Within a few minutes the aroma of a roasting chicken filled the cottage.

While it cooked, I fed Fern sprinkling some of the broth from her part of the bird and its some meat gleaned from the neck. Mom taught me that a whole chicken could feed a family and a dog. Every time I cook a whole chicken, I feed the dogs, too.

It took almost an hour in the oven and while it roasted, I busied myself with other chores and then prepared the salad and the green beans. I pulled the roasted bird out of the oven, checked the temperature, and then let it rest a few moments before carving off a thigh and a drumstick and plating it with green beans and a generous portion of the salad.

before….
and after…
dinner.

While I ate, I thought of mom and all she taught me to do and to be. Continue reading remembering mom →

Happy New Year – 2018

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I’m a day late with this post. I had hoped (and planned) to write yesterday, but didn’t. I found time for other things beside blogging, more important things – family, a walk along the frozen lakeshore, preparing and eating dinner, and having fun playing dominoes and watching the bowl games with my family.

It’s good. It was a very good day. The first of many in 2018.

I am not much into New Year’s resolutions. I used to develop New Year’s resolution, but they were often abandoned as the year progressed. Now, my ‘new year’ tends to land at the end of the school year and beginning of summer. I make my resolutions in late May and early June as I reflect on the previous school year and get to audition for retirement. I always ‘fail’ my audition and get to go back to school every fall. Someday, I hope to pass the audition and I’ll retire from teaching, but I don’t intend to ‘retire’ from life.

this morning’s view, one way to see it
or another way to see it….

Last year I made an exception and took on writing and mailing, with postage, a thank you note each day. I began in January and did well writing the first few months, but my writing dropped off as the year progressed. Though I fell short in my writing, my thankfulness and gratitude grew. I plan to continue being thankful and writing (and mailing) thank you notes into the 2018 and beyond. Continue reading Happy New Year – 2018 →

from turkey to soup – a transformation

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It’s Thanksgiving break and I am thankful. I was thankful Thursday morning and I am especially thankful as the break winds to close. It’s Saturday morning, I’ve been on break since Wednesday, really Tuesday night. Three days have passed seemingly in the blink of an eye, or rather two eyes.

I’ve been taking advantage of the break to a couple of nights of good rest. Wednesday and Thursday morning, I was up before the sun rose. Friday morning, I slept late and the sun was up and Ivy was gone. This morning, I was awakening as the sun was rising and Ivy was still nestled up against my leg.

On Thanksgiving Day, the turkey is my job. It’s a pretty simple job, though I have leared that some people make a mess of it. I follow a simple plan.

  • I remove the turkey from the refrigerator and allow to rest in the sink for an hour
  • Preheat the oven to 400F.
  • Unwrap the turkey, rinse, and pat dry.
  • Place the turkey in the roasting pan
  • Pour 1 quart of cold water in the roasting pan
  • Season with salt, pepper, and fresh thyme.
  • Insert the oven probe in the thigh, making sure not to hit the bone
  • Place the turkey in the oven
  • Set the oven temperature down to 325F and the probe temperature to 175F.
step 1 – roasting the turkey

That’s what I do. I use a meat thermometer to check the temperature of the turkey when the oven probe reaches 175 – just as a backup. This year, I added another 5F to finish the turkey and removed the turkey from the oven and covered it with foil until we were ready to eat.

When we were ready with all the fixings – mashed potatoes, sweet potatoes with coconut topping, Brussels sprouts, dressing, and gravy, I carved the turkey and re-heated to make sure it was hot. Then we sat down for Thanksgiving Dinner. It was delicious, but it tasted better because the family was together.

After Thanksgiving dinner, W cleaned up. An hour or so later, I finished the job and got down to the business of transforming the turkey into turkey vegetable soup.

I removed all of the meat from the turkey and broke the carcass into smaller bits that fit in the stock pot.  I cover the bones with cold water and placed the pot on the stove over medium-low heat. The stock then slowly simmers uncovered and it takes several hours to render the turkey stock. Before I went to bed Thursday night, I turned off the heat and covered the stock pot.

step 2, making the turkey stock

Continue reading from turkey to soup – a transformation →

eat this: texture

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August’s First Friday, with three more Fridays on the calendar for August. When the fourth Friday lands, school will be back in session and my free-range Fridays will be at an end, for a while.

love at first bite, do we really eat with our eyes first?

It’s been a great summer; and if you listen to Johnny Cash, I’ve been everywhere, sort of. O and I returned from Michigan Monday morning and O made band camp, B and Ivy followed us home Tuesday. We’re all home, for now. We have one more final adventure Up North next weekend before school begins. After then our adventures will have to be local.

sunflowers at Dutch Farm Market

On our way home Monday, O and I stopped at our favorite farmer’s market. MM 26 on I-196 between Benton Harbor and Holland if you’re headed north and reversed if you are headed south. Dutch Farm Market is open 7 days a week from mid-May until late October, though we only stop in the summer on our way. Sometimes, like I did, we stop on the way home.  We rarely stop on our way home, it’s either too late and they’re closed, or we’re loaded, have no room, and we want to get home.

Dutch Farm Market is nestled along the fruit coast of western Michigan where the climate is perfect for blueberries and fruit trees – peaches, apples, cherries, you name it – it grows and it grows well. Farmer Ed, who owns Dutch Farm Market, has 500 acres of fruit trees and opens his orchards to the public for U-Pick. Continue reading eat this: texture →

last Sunday in July

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It’s Monday, August 1. Yesterday was Sunday, July 31 – the last day of July. It’s always a bittersweet day. The first day of August means the month of August is here and it means school is coming, soon.

the sun sets, day is done
the sun sets, day is done

Back to school shopping, school supplies, a regular schedule, and wearing pants (soon) every day.

Yesterday I spent the day boating, reading, and cooking.

I’ve been reading Hamilton by Ron Chernow, but it’s not easy reading. I picked it up last fall and read the first two chapters before setting it down for something lighter. It’s full of facts and details that are interesting, incredibly interesting, but it is difficult to sit and read at the lake. I discovered Audible and have listened to several chapters while driving home and back this summer. I am at the point in the book where Hamilton’s affair with Maria Reynolds is revealed and his reputation takes a hit. ’Say No To This’. America’s first sex scandal.

I needed something lighter, easier to read so I picked up Dead Wake: The Last Crossing by the Lusitania by Erik Larson. I spent much of the afternoon and early evening reading. Despite the subject it is much a lighter topic and an easier read.

After dinner, I enjoyed B’s blueberry crisp. A perfectly sweet finish to the day and remembered I needed to cover the boat.

blueberry crisp, a book, and summer
blueberry crisp, a book, and summer

The sunset. Continue reading last Sunday in July →

Today is the day

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It’s Thursday morning and I am the only soul awake. Even Ivy sleeps. She woke when I did, went outside, and came back to the screen door and I let her inside. She is curled up in a ball on the footstool, grandma’s footstool. It’s Ivy’s perch, so to speak. The footstool comes with grandma’s chair, it’s grandma’s morning perch when she is here, too. There’s a marked depression where she lays and it’s now part of the cottage. Last summer, when grandma was up north, Ivy came over to the footstool, put her head on grandma’s leg and looked up, pleading. Grandma held her ground and Ivy retreated to her pad by the door. This morning Ivy jumped up on the stool without asking, though sometimes she does ask but this morning she didn’t.  I did not protest, as I often do, or almost always, she warmed my legs while I sipped my coffee and gazed out across the lake as early morning slipped into day and the lake slowly returned to light.

Ivy and the footstool
Ivy and the footstool

Yesterday was windy and it wasn’t a good day for boating, Tuesday was windy, as well, and taking the kayak out was a struggle, but I did it anyway. Today looks like it will windy and the lake will be choppy for another day. Nevertheless, I have other tasks to do; there is always something to do, to keep busy, some important task that needs to be accomplished. Continue reading Today is the day →

Intricate: Weekly Photo Challenge

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Spring is in full bloom. I can see it and I can feel it.  It’ll be gone before I know it. That’s the way things to work – gone and replaced by something new. The flowering trees and shrubs are in full bloom and they are absolutely stunning with their pinks, reds, and whites.

intricate4
at the corner – a shrub, I simply overlooked until this evening

Continue reading Intricate: Weekly Photo Challenge →

Thanksgiving – being thankful

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Happy Thanksgiving! I hope you are enjoying a wonderful Thanksgiving Day with family, friends, and memories – past, present, and future.

thanksgiving

We are supposed to wake up in Ohio this morning, but we’re did not. Instead of travelling to visit B’s mom, we decided to stay home. It was a tough decision, but the right one. B and O are sick, or were sick, or in the process of getting better, or somewhere on the continuum and it’s just not worth spreading our germs to grandma or anyone else. So, we stayed home.

The turkey is in the oven, the sweet potatoes are cooked and cooling on the side burner waiting for B to turn them into sweet potato casserole. I need to clean the beans and the table, but, first, I need to say thanks. It smells like Thanksgiving in our home.

I am incredibly thankful. I have so much for which to be thankful. After getting the turkey in the oven, I sat down with a cup of coffee to read the newspaper. Ivy snuggled up beside me, resting her head on my thigh warming my legs. I read about Ferguson, Iraq and Afghanistan, Washington, the Nor’easter hammering the northeast, the Bears and today’s football games, and a guy named Steve who runs an incredible hobby shop. I read my horoscope and the weather where I learned that this Thanksgiving will be the coldest in Chicagoland in 58 years. Yikes. Then, I called my mom in Texas to wish her a Happy Thanksgiving, then my step-mom in Mississippi, and texted my brothers, too. Then, I sat down to write a short post.

It’s hard to believe, but I’ve been blogging @MakingDaysCount for over four years and this will be my fifth post. I went back to read all four, they are below.

It’s amusing how time blurs lines and memories. I enjoyed re-reading each post. I smiled, laughed, shed a tear, and watched the rocket videos, boy that was fun. I remember writing each post and where I was. Interesting. Every year, I wrote a list of why I was thankful and I don’t believe I could have written a better list of why I am thankful, so I won’t.  You are welcome to go back in time as I did and re-read, but please take time to be thankful in your world.

Have a wonderful Thanksgiving, Make Your Thanksgiving Day Count, make the next day a million and six times better than the day before it and pay it forward. Light the world with your smile. Making the Days Count, one day at a time, saying thanks and praying for wonderful day with many more to come.

Thank you.

Weekly Photo Challenge – Texture

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peach and blueberry crisp with salted caramel ice cream...hmmmm
peach and blueberry crisp with salted caramel ice cream…hmmmm

Texture – the way a food or drink feels in your mouth – smooth, crispy, crunchy, chewy….

MW_textureThat’s Merriam-Webster’s definition, but like most words we use we end up having a working definition of the word. To me texture means many things, it’s the way I wear clothes, to the way our house is landscaped, but I love to cook, to create, and have fun but the food on the plate needs to have a different texture and different feel when you eat it.

Continue reading Weekly Photo Challenge – Texture →