the wee heritage shop buncrana

The wee heritage shop free information day 

Have you ever thought about tracing your family history or wanted to know where key archaeological sites are located in Inishowen? If you have then ‘the wee heritage shop’ conveniently situated next door to the post office on the High Street in Buncrana is just the place for you to start an exciting journey of discovery.
Information day this weekend (2nd 0ctober)

This Saturday, (2nd October) two genealogists from the Heritage Society will be getting things moving in the new shop by providing advice on starting to research family trees. “They are on hand to let you know what census records are available, where to start and how to continue your research if you have become stuck,” Adam Porter from the Local Heritage Group tells us. “Experts in the wee shop will be providing advice free of charge on a regular basis at the weekends; it’s an organic process so if anyone has ideas on how to improve the service we would love to hear them. A small donation towards the running cost is all we ask for.”


More information

 

Adam tells us a bit more about this new non profit making information centre and shop. “Inishowen has a rich cultural heritage,” he begins. “Members of the West Inishowen History and Heritage Society felt there was a need for information on Inishowen landmarks and family history and thought that the shop would be a great resource for both local families and tourists. Everything just seemed to fit into place and happen really quickly.” As well as the two qualified genealogists in the group, there is wealth of local knowledge from other group members who are only too pleased the share their knowledge. Everyone involved in staffing the shop are volunteers and giving their time and knowledge at no cost. “This is a community project, run by the community and covers the Inishowen area from Manor to Malin” Adam explains.
Other organisations around the peninsula are involved in the project. “We are working closely with the tourist offices in Inishowen. The team there are extremely helpful and if anyone visits them looking for more detailed information about families and local places of interest they will refer them to us.”

Local crafts
The wee heritage shop also has an emphasis on highlighting local craftspeople around the peninsula. The shop is also providing an outlet for local craftspeople to sell their products. There is a range of old photo’s, landscape paintings, postcard images of local places of interest, homemade cards as well as glass products and jewellery. Adam would like to see more people come forward with their local crafts. “This is a community project and we would love other artists to come on board.” Adam says. “There are so many top quality artists living locally and the shop will be able to showcase their products to a wide audience. “
Adam concludes by telling us what their motivation is for the shop. “Our goal is to promote our Inishowen heritage locally and internationally. Inishowen has the most fantastic heritage on the island of Ireland; this includes our history, our historical sites, our art, our crafts, our music, our literature and most of all our
people!

Check out the shop’s popular Facebook site ‘the wee heritage shop’

If you would like to be involved in this interesting project and volunteer to help run the shop and give help and advice to visitors or if you have an interest in local history, genealogy or arts and crafts then Adam would love to hear from you.

The shop will be open 7days a week
Contact Adam on 0863940704 for more information

Moville Handmade Workshops

 

Hand Made weekend of workshops is an Inishowen Summer Gathering Initiative. Last weekend people gathered in the beautiful outdoor setting at Gulladuff House beside Moville Hostel to learn a variety of
hand skills such as blacksmithing and green woodwork like charcoal making and rustic furniture making. Guest teacher, Joe Gowran from the Coppice Association, Muintir na Coille Co-op, said "Every
community in Ireland will need people with these skills as we face a future of more self reliance and less certainty." Brendan Farren, event organiser and basket making teacher added, "We are delighted
with the standard of the teaching and the enthusiasm and commitment of the students" The next Hand Made workshop is planned for March next year.

Mooncake...Not!

This is a delayed posting because I was on my holiday visiting family and friends in Philippines. I wanted to bake something for my family because I do miss having my family appreciating/criticizing my work! Baking in Korea is different; I only have my H to taste my baking.  At first, I thought of making a fondant cake, but I have hesitations if it would travel well. Should I or shouldn't I go for fondant cake...?

Well, I didn't. Since Mooncake festival was coming up, why not make mooncake?! This is not your ordinary mooncake; it's an apple pie mini mooncake!

Mooncake festival also known as Mid-Autumn festival is celebrated every fifteenth day of the eighth month of the lunar calendar in China, and basically all Chinese community around the globe. It is believed that this time of the year is when the moon shines at its brightess. Legend has it that in the thirteenth century, Chinese used mooncakes as a medium to hide messages to spread the plan of revolt against the Mongolian rulers. There's actually other legends behind the Mooncake festival, but I won't go into it anymore.

molded mooncakes before baking

my cookie stamp mold

Mooncakes are pastries that are as big as a human palm that is filled with sweet dense fillings. Traditional fillings are lotus seed paste with salted yolk on the center, sweet black bean paste, and mixture of pickled melon and nuts. There's also another version of mooncake, which is called snow-skin mooncake. This was created around the 1980's. The snow-skin mooncake has a soft outer cover that is made from glutinous rice. There are now loads of modern versions of mooncakes from durian filled to ice cream filled, basically more choices now to choose from especially in countries like Singapore and Indonesia.

Back to my version, I used pate brisee for my pastry and apple walnut cinnamon for the filling. I don't think the pastry was the right choice though, because it didn't hold the engraving from my cookie stamp. Yes, I used cookie stamp instead of a traditional mooncake mold. I was actually optimistic to find a wooden mooncake mold here in Korea because they have a similar dessert that uses a similar mold. Indeed I found a wooden mooncake mold, but the price made my heart drop! About $90 for a wooden mold! I wasn't prepared to pay that, so I improvised with a $10 cookie stamp instead, and I was lucky to find a stamp that has the Chinese character for lucky engraved on it.  It actually worked really well, for my apple pie mini mooncake project!

filling and molding the mooncakes

I'm really happy how this project turned out. Next Mid-Autumn festival I'll try to use the traditional pastry for a mooncake, and try to hunt down a reasonable priced wooden mold!

Bisou bisou,

Charlotte

Daring Bakers' Challenge - September 2010: Decorated Sugar Cookies

Ay yay yay... Just came home from my holidays; been really busy lately that's why my blog has gone quiet for a couple of weeks, but now I'm back just in time to post my DB challenge.

 Blog-checking lines: The September 2010 Daring Bakers' challenge was hosted by Mandy of "What the Fruitcake?!" Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.

  

The theme for the sugar cookies is 'September'; basically whatever September means to you, be it spring, autumn or back to school. For me, this year's September means friendship; my girl-friends and I are in a long distance friendship. We live in different countries (Australia, Canada, Hong Kong, Korea and Philippines) now, so having girls night out or coffee dates are close to none. One of my girls, CT, got married this September, and everyone, including me, made sure we're all complete for the special day... reunion at last!

I was actually thinking of what to bake for the girls as a little something from me. So this challenge was really handy. I gave the girls personalized cookies by piping their initials on the cookies. Piping job is not an easy task at all. I absolutely respect sugar cookie decorators because this job involves a lot of patience, creativity and precision. My first reaction when I saw this challenge was - 'easy'. I was proven completely wrong! I definitely have loads of improvement to do with my piping. Despite the nonidentical pipings, the cookies tasted fabulous. I baked some extra for personal munching!

Bisou bisou,

Charlotte

WISDOM OF THE WORLD - WEEK 121

 

Thanks to Penny for the pic......

Moral Endings

A teacher told her young class to ask their parents for a family story with a moral at the end of it, and to return the next day to tell their stories.
In the classroom the next day, Joe gave his example first, "My dad is a farmer and we have chickens. One day we were taking lots of eggs to market in a basket on the front seat of the truck when we hit a big bump in the road; the basket fell off the seat and all the eggs broke. The moral of the story is not to put all your eggs in one basket.."
"Very good," said the teacher.
Next, Mary said, "We are farmers too. We had twenty eggs waiting to hatch, but when they did we only got ten chicks. The moral of this story is not to count your chickens before they're hatched.."
"Very good," said the teacher again, very pleased with the response so far.
Next it was Barney's turn to tell his story: "My dad told me this story about my Aunt Karen.... Aunt Karen was a flight engineer in the war and her plane got hit. She had to bail out over enemy territory and all she had was a bottle of whisky, a machine gun and a machete."
"Go on," said the teacher, intrigued.
"Aunt Karen drank the whisky on the way down to prepare herself; then she landed right in the middle of a hundred enemy soldiers. She killed seventy of them with the machine gun until she ran out of bullets. Then she killed twenty more with the machete till the blade broke. And then she killed the last ten with her bare hands."
"Good heavens," said the horrified teacher, "What did your father say was the moral of that frightening story?"
"Stay away from Aunt Karen when she's been drinking..."

Hand Made Workshops in Moville

Basket-making teacher, Brendan Farren

sharing his skills earlier in the summer at Paddy McCartney's Open

Garden event.

Basket-making teacher, Brendan Farren

helping Liam Moyne to make a creel. This weekend Brendan is being

joined in Moville Hostel, by a team of top craftsmen each offering us

opportunities for 'hands on' experience. Info call 9381000

A new and innovative training opportunity is happening this weekend in
Moville called "Hand Made - Work with your Hands". If woodland crafts
and blacksmithing interests you, then you
might consider attending this 'first of it's type' in Inishowen. Top
craftsmen are coming to join local basketmaker Brendan Farren to offer
(beginners and experienced) workshops in black-smithing, charcoal
making, green woodland crafts like besom broom making and hand made
pole-lathe wood turning. The classes take place under canvas cover,
in the woodlands of Gulladuff House (Moville Hostel). If you attend
you bring home a finished
piece or two.

"We are now offering a 'one day option' at half the
advertised cost" explains Brendan Farren, workshop organiser. He
continues, "Do phone if you have any questions.
Also booking is necessary, in particular to help us
prepare the lunches." This is an Inishowen Summer
Gathering Initiative supported by IDP. "The visiting craftsmen were a
big attraction at the Inishowen Summer Gatherings over the years. I am happy to
welcome them back and am delighted that they are sharing their skills
with us here in Inishowen" said Brendan. Call 074 9381000.

Full details:
HAND MADE
Work with your Hands
on a weekend of workshops
Learn from professional craftsmen the arts of basketmaking,
blacksmithing, and traditional woodland skills like greenwood work,
charcoal making, besom making and much more.
Take home your finished piece
in wood or metal.

These workshops will take place on the weekend of
25th & 26th September, 2010
They will be held in a covered outdoor woodland setting at
Gulladuff House (Moville Hostel),
Moville, Inishowen, Co. Donegal
The costs for each weekend workshop will be:-
€100 for the weekend (€60 concession)
All workshops will be from 10am-5pm both days, with lunch included in
the price, and tea/ coffee available all day. Hostel beds available.
Dress for outdoors, with steel-toed boots and gloves.
Places are limited, especially for Blacksmithing, so early booking is
advisable. Beginners welcome. For further information & bookings:-
Brendan Farren Tel: (00353) +74 93 81000 or
brendan@biggreenart.com
This is a new initiative of the Inishowen Summer Gathering, supported by IDP

The Empty House Cupcake

What do you do on a Saturday night, when the baby is asleep and the husband is out at his brother's bachelor party? Make cupcakes, of course!

I was faced with this scenario this evening. The house was so quiet that you could hear a pin drop...well, except for the hum of the monitor, but I don't even hear that anymore (yet the tiniest sound of movement through it clicks back into my consciousness). Even the dog is jumping and barking at phantom noises. I closed a cabinet, and she was barking at the front door.

The recipe I chose was for Doughnut Cupcakes. They promised the taste of a doughnut without the deep-frying. I'm all for that! The recipe comes from the King Arthur Baking Sheet CD I bought last weekend--this one from the Jan/Feb edition back in 1993. They came from a column entitled "Take It Easy," and they certainly delivered on that promise. From the moment I decided to make the cupcakes to the time they were cooling on the wire rack was only 50 minutes. That time probably could have been even faster, if I hadn't had to wait for the oven to preheat.

I did make two adjustments to the original recipe. First, it called for shortening. Yuck! I will not allow Crisco in my house. So, I subbed in butter, as I always do. I expect better of King Arthur, but maybe times were just different in 1993, and they didn't realize how bad shortening is (though it was always a vile substance, so I'm skeptical). Second, the original called for regular milk. I didn't have any in the house, so I used buttermilk.

The results were quite yummy, if not quite doughnut-like. Of course, that could be because of my substitutions. To me the biggest similarity to doughnts was the nutmeg and cinnamon sugar flavors. Nevertheless, they make a very satisfactory cinnamon-sugary cupcake.

Doughnut Cupcakes

adapted from King Arthur Flour Baking Sheet Jan/Feb 1993

1/3 cup butter, softened

2/3 cup sugar

1/2 cup buttermilk

1 egg

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp nutmeg

1/2 tsp salt

Topping:

2 Tbs butter, melted

cinnamon sugar

Preheat oven to 350.

In a mixing bowl, cream together the butter and sugar. Beat in the milk and egg. Add the flour, baking powder, nutmeg, and salt, and beat at medium speed of an electric mixer for 2 minutes.

Spoon batter into 12 muffin cups, filling each about halfway. Bake in preheated oven for 25 minutes, until a toothpick comes out clean. Brush tops of cupcakes with melted butter, and sprinkle with cinnamon sugar. Wait 10 minutes, then remove from pans to cool completely.

Makes 12 cupcakes

Cost: $0.14 Yup, that's 14 CENTS per cupcake. You can't beat that!

The Empty House Cupcake

What do you do on a Saturday night, when the baby is asleep and the husband is out at his brother's bachelor party? Make cupcakes, of course!

I was faced with this scenario this evening. The house was so quiet that you could hear a pin drop...well, except for the hum of the monitor, but I don't even hear that anymore (yet the tiniest sound of movement through it clicks back into my consciousness). Even the dog is jumping and barking at phantom noises. I closed a cabinet, and she was barking at the front door.

The recipe I chose was for Doughnut Cupcakes. They promised the taste of a doughnut without the deep-frying. I'm all for that! The recipe comes from the King Arthur Baking Sheet CD I bought last weekend--this one from the Jan/Feb edition back in 1993. They came from a column entitled "Take It Easy," and they certainly delivered on that promise. From the moment I decided to make the cupcakes to the time they were cooling on the wire rack was only 50 minutes. That time probably could have been even faster, if I hadn't had to wait for the oven to preheat.

I did make two adjustments to the original recipe. First, it called for shortening. Yuck! I will not allow Crisco in my house. So, I subbed in butter, as I always do. I expect better of King Arthur, but maybe times were just different in 1993, and they didn't realize how bad shortening is (though it was always a vile substance, so I'm skeptical). Second, the original called for regular milk. I didn't have any in the house, so I used buttermilk.

The results were quite yummy, if not quite doughnut-like. Of course, that could be because of my substitutions. To me the biggest similarity to doughnts was the nutmeg and cinnamon sugar flavors. Nevertheless, they make a very satisfactory cinnamon-sugary cupcake.

Doughnut Cupcakes

adapted from King Arthur Flour Baking Sheet Jan/Feb 1993

1/3 cup butter, softened

2/3 cup sugar

1/2 cup buttermilk

1 egg

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp nutmeg

1/2 tsp salt

Topping:

2 Tbs butter, melted

cinnamon sugar

Preheat oven to 350.

In a mixing bowl, cream together the butter and sugar. Beat in the milk and egg. Add the flour, baking powder, nutmeg, and salt, and beat at medium speed of an electric mixer for 2 minutes.

Spoon batter into 12 muffin cups, filling each about halfway. Bake in preheated oven for 25 minutes, until a toothpick comes out clean. Brush tops of cupcakes with melted butter, and sprinkle with cinnamon sugar. Wait 10 minutes, then remove from pans to cool completely.

Makes 12 cupcakes

Cost: $0.14 Yup, that's 14 CENTS per cupcake. You can't beat that!

WISDOM OF THE WORLD - WEEK 120

 Thanks to Penny for use of the image

The Two Merchants

One day, two flower merchants set up shop next to one another. They opened for business on the same day, had the same beautiful flowers at similar price. Both took great care raising their plants and both were kind and courteous to their customers. In fact, their shops appeared to be equal in every way.

At first, the merchants even received equal traffic through their shops, but–as time went on–the first merchant’s shop became more popular among the people. The second merchant noticed this and became concerned. One particularly slow day, he decided to look into the matter. As he stepped out his door to visit his neighbour, he passed one of his regular customers leaving the first merchant’s shop carrying their weekly purchase of flowers. In disbelief, the second merchant hurried next door.

The shop was teeming with customers. The second merchant noticed his competitor wasn’t taking the money himself, as he always did. No, he was out among the aisles, talking with his customers. He would chat at great length with the customers and even would occasionally talk to the flowers themselves! The second merchant prided himself on being a serious store owner and could not understand this leisurely approach to running a shop.

He could stand it no longer. He approached his rival and politely asked to interrupt the conversation. The first merchant smiled, handed his customers to one of his clerks, and turned his attention to his exasperated neighbour.

The second merchant asked, “Brother, I am your humble student. Our stores are nearly the same in all ways, yet your results are doubling while mine are halving. I do not understand.”

“Brother,” the first merchant said, “We are the same in most ways, this is true. The difference lies in what we see with our hearts. You see your shop as a shop, your plants as plants, and your customers as customers. I see my store as a beloved home and my cherished friends are my customers, clerks and plants, all present to be adored. In that we are very different.

Chicken and Rice "Stoup"

People have very strong opinions about Rachael Ray. I've heard it all--she's annoying, her recipes lower our standards for food, she's just cashing in, etc, etc, etc. Well, I'll tell you this. The woman knows how to get dinner on the table in 30 minutes, and when you are a new mom, that is invaluable. Over the last nine months, I have fallen in love with Ms. Ray's recipes and cooking/writing style. For quick meals, she uses very little processed ingredients--from the recipes I've picked (and there have been a lot of them since Jasper was born), the most packaged ingredients I've used are canned broth and some frozen veggies. Not bad at all. And the recipes really deliver--of the many I have tried, we have only disliked one and had one complete disaster (which was not the recipe's fault--it was cook's error). I will openly admit that I own almost every Rachael Ray cookbook, and I will further state that they are used more than any other single author on my shelves at the moment (which says a lot, considering that I have close to 200 cookbooks on those shelves).

The weather has been getting brisk here in New England, so I decided to make a Chicken and Rice "Stoup" recipe, from 365: No Repeats. "Stoup," for those not well-versed in Rachael Ray-speak, is somewhere between a soup and a stew. This one was warm, and comforting, with perfect seasonings. And, it was super easy to make. Very little active time was involved, so that dinner could get on the table and the baby could be entertained all at once. This recipe is a keeper. I'm sure it will grace my table throughout the cold weather season.

Chicken and Rice Stoup
adapted from Rachael Ray 365: No Repeats

2 cups chicken stock
3 Tbs extra-virgin olive oil
1 Tbs unsalted butter
1 1/2 to 2 lbs chicken breast tenders, cut into bite-sized pieces
2 medium leeks, cut lengthwise and then sliced into half-moons
1 bay leaf
1 cup carrots, chopped
2 celery ribs, chopped
3 tsp. dried thyme
6 cups chicken stock (I used Swanson)
1 1/2 cups white rice

Heat a Dutch oven over medium-high heat. Add olive oil and butter. When butter melts, add the chicken to the pan and saute until lightly golden on both sides, about 4 minutes.

Add leeks, bay leaf, carrots, celery, and thyme. Cook for about 3 minutes, until the leeks wilt down.

Add all 6 cups of stock and bring to a boil. Stir in the rice and cook until rice is just tender, 15 to 18 minutes. (There was no instruction in the original recipe for the cover to be on or off, so I left it off. It worked fine this way.) Adjust salt and pepper seasoning to taste.

Serves: about 6

Note: If you have leftovers, the rice will absorb all the liquid, giving you a "chicken and rice" meal, with no "stoup." This was fine with me--it was still delicious--but, if you want the soup consistency, have another can of broth on hand to thin it out when you reheat.

Cost: $2.69 per serving

Chicken and Rice "Stoup"

People have very strong opinions about Rachael Ray. I've heard it all--she's annoying, her recipes lower our standards for food, she's just cashing in, etc, etc, etc. Well, I'll tell you this. The woman knows how to get dinner on the table in 30 minutes, and when you are a new mom, that is invaluable. Over the last nine months, I have fallen in love with Ms. Ray's recipes and cooking/writing style. For quick meals, she uses very little processed ingredients--from the recipes I've picked (and there have been a lot of them since Jasper was born), the most packaged ingredients I've used are canned broth and some frozen veggies. Not bad at all. And the recipes really deliver--of the many I have tried, we have only disliked one and had one complete disaster (which was not the recipe's fault--it was cook's error). I will openly admit that I own almost every Rachael Ray cookbook, and I will further state that they are used more than any other single author on my shelves at the moment (which says a lot, considering that I have close to 200 cookbooks on those shelves).

The weather has been getting brisk here in New England, so I decided to make a Chicken and Rice "Stoup" recipe, from 365: No Repeats. "Stoup," for those not well-versed in Rachael Ray-speak, is somewhere between a soup and a stew. This one was warm, and comforting, with perfect seasonings. And, it was super easy to make. Very little active time was involved, so that dinner could get on the table and the baby could be entertained all at once. This recipe is a keeper. I'm sure it will grace my table throughout the cold weather season.

Chicken and Rice Stoup
adapted from Rachael Ray 365: No Repeats

2 cups chicken stock
3 Tbs extra-virgin olive oil
1 Tbs unsalted butter
1 1/2 to 2 lbs chicken breast tenders, cut into bite-sized pieces
2 medium leeks, cut lengthwise and then sliced into half-moons
1 bay leaf
1 cup carrots, chopped
2 celery ribs, chopped
3 tsp. dried thyme
6 cups chicken stock (I used Swanson)
1 1/2 cups white rice

Heat a Dutch oven over medium-high heat. Add olive oil and butter. When butter melts, add the chicken to the pan and saute until lightly golden on both sides, about 4 minutes.

Add leeks, bay leaf, carrots, celery, and thyme. Cook for about 3 minutes, until the leeks wilt down.

Add all 6 cups of stock and bring to a boil. Stir in the rice and cook until rice is just tender, 15 to 18 minutes. (There was no instruction in the original recipe for the cover to be on or off, so I left it off. It worked fine this way.) Adjust salt and pepper seasoning to taste.

Serves: about 6

Note: If you have leftovers, the rice will absorb all the liquid, giving you a "chicken and rice" meal, with no "stoup." This was fine with me--it was still delicious--but, if you want the soup consistency, have another can of broth on hand to thin it out when you reheat.

Cost: $2.69 per serving

Rugelach & Honey Cake

Nothing odd about rugelach or honey cake, but they are certainly delightful items... For Rosh Hoshanah (yes, I am Chinese) this year, we went to our dear pal Shira's for a warm Fall dinner... I made rugelach and a moist, flavourful honey cake... the honey cake called for strong coffee (or you could use strong tea -- I used a mega strong cup of tea), orange juice and a myriad of spices, along with vegetable oil... you mix it all up and pour it into a bundt pan! I made a quick glaze using lemon juice and icing sugar, and candied some lemon slices by blanching them in water, then boiling them in simple syrup (equal parts sugar and water, boiled til syrupy) for a garnish.

Recipe for honey cake found HERE. It has the name "Majestic & Moist New Year's Honey Cake" which is pretty much the greatest name ever. MAJESTIC!

I had made rugelach once before and it's so much fun to make... the dough is a mixture of butter and creamcheese, which makes it very rich. You have to chill the dough first and then roll it out like a big old pizza round... you feel like you're making a pizza too. First you brush it with apricot jelly, then sprinkle it with ground walnuts, sugar and cinnamon, then you put your larger "fillings" in... mini chocolate chips and currants for me. I used Martha Stewart's recipe for rugelach, which can be found HERE.

Shana Tova everyone!

New to the Kitchen: Cost Analysis & BYOB

I am adding a new feature to my blog, starting with the the previous post. From now on, I will be including a cost analysis for each of the recipes I make. Why, you may ask? The last year has brought many changes to the neon celery kitchen. Among those changes has been a move from being a two-income household to just the one. While our change has been (mostly) by choice, I think a lot of people are finding themselves in similar situations these days. So, I thought I would share my calculations with you.

For me, calculating the cost of each recipe is a way to keep track of where my grocery money is going, and gives me confirmation that cooking at home is not only healthier for our bodies, but also for our wallets.

Along the same lines, I have joined up with BYOB--that's "Bake Your Own Bread." They are a group of bloggers who have taken the pledge to bake all of their own breads, rather than buying them at the grocery store. They are an inspiration to me, and I am looking forward to the challenge.

I hope you enjoy the new features. Happy cooking/baking!

New to the Kitchen: Cost Analysis & BYOB

I am adding a new feature to my blog, starting with the the previous post. From now on, I will be including a cost analysis for each of the recipes I make. Why, you may ask? The last year has brought many changes to the neon celery kitchen. Among those changes has been a move from being a two-income household to just the one. While our change has been (mostly) by choice, I think a lot of people are finding themselves in similar situations these days. So, I thought I would share my calculations with you.

For me, calculating the cost of each recipe is a way to keep track of where my grocery money is going, and gives me confirmation that cooking at home is not only healthier for our bodies, but also for our wallets.

Along the same lines, I have joined up with BYOB--that's "Bake Your Own Bread." They are a group of bloggers who have taken the pledge to bake all of their own breads, rather than buying them at the grocery store. They are an inspiration to me, and I am looking forward to the challenge.

I hope you enjoy the new features. Happy cooking/baking!

A Politically Incorrect Bread

I just got home from Vermont. I love Vermont. The rolling hills are beautiful. The air is fresh and crisp and clean. The people are friendly. There's a chance you might see a moose. And the King Arthur Flour store is there. The only thing I don't like about Vermont is that I have to spend a good portion of my visit giving myself pep talks about why I haven't just picked up and moved there yet. (Work, work, and work. There just aren't jobs in my husband's field there, and we need money to live--even in Vermont.)

As a bonus for going to the beautiful wedding of close friends, I got to visit the King Arthur Flour store. That store is so dangerous for me. But, I did walk out relatively unscathed. I bought a one-pound bag of cinnamon chips, because it has been driving me crazy that I can't find them (the supermarket sells cinnamon chip muffins, but not cinnamon chips--so where do they get their cinnamon chips????). I also bought a CD with the first ten years of the Baking Sheet--King Arthur's newsletter--on it in PDF format.

Upon returning home, I had some distinct emotions. The first was travel-weariness. In the last six weeks, we have traveled to Chicago, Florida, and Vermont. All with an infant. Not easy. I am standing firm that I am not leaving for an overnight trip until Thanksgiving. The other emotion was excitement for fall. Fall has already come to Vermont, it seems. New Hampshire is lagging behind. And then, as excitement for fall almost always translates for me, I was ready to bake.

So, I opened up my new CD and found a recipe for a bread machine bread that would work well for peanut butter and jelly sandwiches. Kurt starts a new job tomorrow, and we don't know what the lunch situation will be--if there will be a fridge, a mircowave, etc. So, a sandwich is a safe bet. And a sandwich on homemade bread is just that much better. I found a recipe for "Squaw Bread" that looked very interesting, if a bit derogatory. I mean, who uses the term "squaw" anymore? In any case, the recipe looked good, and I decided to try it.

The results were excellent. The whole grain flavor doesn't overpower the whole loaf. Instead, it lends a sweetness to the soft, chewy bread. It was just perfect under a schmear of cream cheese for breakfast this morning.

Squaw Bread
adapted from King Arthur Flour's Baking Sheet Mar-Apr 1997

Makes 1 (1 1/2 lb loaf)

3/4 cup (6 ounces) buttermilk
1/2 cup (4 ounces) water
2 Tbs. canola oil
1 1/2 Tbs honey
2 Tbs raisins
2 Tbs light brown sugar
1 1/2 cups (6 ounces) bread flour
1 1/4 cups (5 ounces) white whole wheat flour
3/4 cup (3 ounces) rye flour
1 1/2 tsp. sea salt
2 tsp. yeast

In a blender, blend buttermilk through brown sugar. Put this mixture into bread machine, followed by the rest of the ingredients. Bake on basic or white bread program, with light crust setting.

Cost: $1.69 for the loaf
Specialty whole grain sandwich loaf at supermarket bakery: $2.99

I submitted this post to the BYOB monthly round-up. You can see what the other BYOB bakers were making in September by clicking here.

A Politically Incorrect Bread

I just got home from Vermont. I love Vermont. The rolling hills are beautiful. The air is fresh and crisp and clean. The people are friendly. There's a chance you might see a moose. And the King Arthur Flour store is there. The only thing I don't like about Vermont is that I have to spend a good portion of my visit giving myself pep talks about why I haven't just picked up and moved there yet. (Work, work, and work. There just aren't jobs in my husband's field there, and we need money to live--even in Vermont.)

As a bonus for going to the beautiful wedding of close friends, I got to visit the King Arthur Flour store. That store is so dangerous for me. But, I did walk out relatively unscathed. I bought a one-pound bag of cinnamon chips, because it has been driving me crazy that I can't find them (the supermarket sells cinnamon chip muffins, but not cinnamon chips--so where do they get their cinnamon chips????). I also bought a CD with the first ten years of the Baking Sheet--King Arthur's newsletter--on it in PDF format.

Upon returning home, I had some distinct emotions. The first was travel-weariness. In the last six weeks, we have traveled to Chicago, Florida, and Vermont. All with an infant. Not easy. I am standing firm that I am not leaving for an overnight trip until Thanksgiving. The other emotion was excitement for fall. Fall has already come to Vermont, it seems. New Hampshire is lagging behind. And then, as excitement for fall almost always translates for me, I was ready to bake.

So, I opened up my new CD and found a recipe for a bread machine bread that would work well for peanut butter and jelly sandwiches. Kurt starts a new job tomorrow, and we don't know what the lunch situation will be--if there will be a fridge, a mircowave, etc. So, a sandwich is a safe bet. And a sandwich on homemade bread is just that much better. I found a recipe for "Squaw Bread" that looked very interesting, if a bit derogatory. I mean, who uses the term "squaw" anymore? In any case, the recipe looked good, and I decided to try it.

The results were excellent. The whole grain flavor doesn't overpower the whole loaf. Instead, it lends a sweetness to the soft, chewy bread. It was just perfect under a schmear of cream cheese for breakfast this morning.

Squaw Bread
adapted from King Arthur Flour's Baking Sheet Mar-Apr 1997

Makes 1 (1 1/2 lb loaf)

3/4 cup (6 ounces) buttermilk
1/2 cup (4 ounces) water
2 Tbs. canola oil
1 1/2 Tbs honey
2 Tbs raisins
2 Tbs light brown sugar
1 1/2 cups (6 ounces) bread flour
1 1/4 cups (5 ounces) white whole wheat flour
3/4 cup (3 ounces) rye flour
1 1/2 tsp. sea salt
2 tsp. yeast

In a blender, blend buttermilk through brown sugar. Put this mixture into bread machine, followed by the rest of the ingredients. Bake on basic or white bread program, with light crust setting.

Cost: $1.69 for the loaf
Specialty whole grain sandwich loaf at supermarket bakery: $2.99

I submitted this post to the BYOB monthly round-up. You can see what the other BYOB bakers were making in September by clicking here.

WISDOM OF THE WORLD - WEEK 119

What if there isn't "anymore"?

One day a woman's husband died, and on that clear, cold morning, in the warmth of their bedroom, the wife was struck with the pain of learning that sometimes there isn't "anymore".
No more hugs, no more special moments to celebrate together, no more phone calls just to chat, no more "just one minute."
Sometimes, what we care about the most gets all used up and goes away, never to return before we can say good-bye, say "I love you."
So while we have it, it's best we love it, care for it, fix it when it's broken and heal it when it's sick.
This is true for marriage.....And old cars... And children with bad report cards, and dogs with bad hips, and aging parents and grandparents. We keep them because they are worth it, because we are worth it.
Some things we keep -- like a best friend who moved away or a sister-in-law after divorce. There are just some things that make us happy, no matter what.
Life is important, like people we know who are special.. And so, we keep them close!
Suppose one morning you never wake up, do all your friends know you love them?
Live today because tomorrow is not promised.

It's OUT!!!

LOL..I cant help but laugh every time I watch this music video cos I look ridiculously funny in here...lol!

Oh well, I like the song though..

Rugelach

As I mentioned in one of my previous post, I have quite some supply of cream cheese. Well just two packs actually, but for two people it can stretch to bountiful delights. So far I was able to produce tiramisu, cheesecake, red velvet cupcakes, and hazelnut praline cream cheese ice cream. Now to consume the last remains of the cream cheese, I decided to make rugelach to give to our friends, L&M, as a little something to congratulate them for their new abode.

The word rugelach derives from the Yiddish word rugel, which means royal. Rugelach is a Jewish cookie that is shaped similar to a bite-size croissant. The cookie is made out of a cream cheese cookie dough, and filled with jam, nuts, fruits, poppy seeds, cinnamon, chocolate or raisins.

My rugelach that I filled with chocolate

I learned of this cookie way back when I was a teen. My sister J was the one who shared this delight to me. I was lucky enough that she still got the recipe, so I was able to relive the luscious taste that's been lingering on my taste memory bank for so long. Taste memory bank... umm, is there such thing? Anyway... I seemed to have this impression that the cookie had a distinct cream cheese taste, but I have remembered totally wrong. Guess my taste memory is a little rusty!

A shortbread cookie, that's what rugelach taste similar to. I think that's why my H adored it because he does love his shortbread cookies. Even if I recalled the taste of rugelach wrong, my impression of it hasn't changed. It's definitely a classic treat that anyone would have a hard time resisting to not nibble on.

Bisou bisou,

Charlotte

I wanna be a billionaire, so fucking bad,

buy all of the things I never had.

uh, I wanna be on the cover of Forbes magazine.

Smiling next to Oprah and the Queen.

Oh every time I close my eyes.

I see my name in shining lights.

A different city every night oh I..

I swear.

the world better prepare,

for when I’m a billionaire.

Matthew Cwalk ★ // - Wingyee ( Track runners ) ~

Chunky Peanut Butter and Oatmeal Chocolate Chipsters

Funny how life works. On Friday night, I was thinking that I would finally get a chance to bake this weekend. Since I had to run out to the grocery store for dinner ingredients quickly, I chose my recipe rather haphazardly. I seemed to recall a chocolate chip and peanut butter cookie that I made once upon a time, that Sally the dog had eaten before I had really gotten my fill.

I baked said cookies last night. I logged into my blog this morning, and reread my last post about the recipe. And I found that I made this same recipe during Labor Day weekend two years ago. What are the chances??? And where on earth did the time go?

In any case, the cookies are still wonderful. Oh my, that Dorie Greenspan knows how to build a super dessert recipe. The woman should be considered armed with butter and very dangerous to the waistline. But, she sure does deliver.

I am happy to report that I have kept these cookies on the stove, behind a tea kettle and big old empty Dutch oven so that Sally cannot steal them. So far, so good. So very, very sinfully good.

For the link to the recipe, I am sending you to one of my most favorite blogs. Rebecca's posts never fail to make me smile, and very often have me laughing out loud. If you haven't read her blog before, you should really consider starting now. Here is the recipe (and a great post).

Chunky Peanut Butter and Oatmeal Chocolate Chipsters

Funny how life works. On Friday night, I was thinking that I would finally get a chance to bake this weekend. Since I had to run out to the grocery store for dinner ingredients quickly, I chose my recipe rather haphazardly. I seemed to recall a chocolate chip and peanut butter cookie that I made once upon a time, that Sally the dog had eaten before I had really gotten my fill.

I baked said cookies last night. I logged into my blog this morning, and reread my last post about the recipe. And I found that I made this same recipe during Labor Day weekend two years ago. What are the chances??? And where on earth did the time go?

In any case, the cookies are still wonderful. Oh my, that Dorie Greenspan knows how to build a super dessert recipe. The woman should be considered armed with butter and very dangerous to the waistline. But, she sure does deliver.

I am happy to report that I have kept these cookies on the stove, behind a tea kettle and big old empty Dutch oven so that Sally cannot steal them. So far, so good. So very, very sinfully good.

For the link to the recipe, I am sending you to one of my most favorite blogs. Rebecca's posts never fail to make me smile, and very often have me laughing out loud. If you haven't read her blog before, you should really consider starting now. Here is the recipe (and a great post).

Homemade Lo Mein

Lo mein is one of my favorite foods. Kind of strange, I know. It's among the lowliest of Americanized Chinese food dishes. It's generally an afterthought on the Chinese buffet tables, or one of those slightly-cold, very greasy dishes that you get at the mall food court. But, I love good lo mein.

I suppose one of the reasons I like the noodle dish so much is that it is connected, over and over again, to fond memories for me. When I think of lo mein, I think of Mother's Day at my Aunt Fran's house. We would all sit around and take an hour to decide what we were ordering from the Chinese take out place. My grandfather would hold court, tallying up what everything would cost, so that we could get the most expensive item possible (boneless spare ribs) for free. Back then--or maybe it's more of a Long Island thing--if you ordered "x" amount, you would get an egg roll free, this amount, and you would get wonton soup, etc, all the way up to the coveted boneless spare ribs. We ordered more food than we ever needed, and probably spent a good deal more than the boneless spare ribs would have cost, but getting it for free made Grandpa happy.

Lo mein also brings me back to my first apartment off campus, and the year I met my husband. There was a decent Chinese restaurant around the corner called Chef Chang's. My husband (well, boyfriend at the time) and I would often drop into Chang's for lunches--you couldn't beat the $5.95 luncheon specials. The one I ordered was always the chicken lo mein, an egg roll, and a cup of hot and sour soup. To this day, picturing that dining room in my head brings me back to the feeling of lazy Saturday afternoons with no responsibilities except to maybe get home early enough on Sunday night to write a quick paper or two.

When I found the recipe that forms the base for my homemade lo mein, I knew I had to try it. After all, I'm kind of a lo mein addict. It turned out perfectly--exactly what I had been searching for. As a bonus, this recipe costs less than a dollar per serving--though it could be more, depending on what you add to it. This recipe is so fast and so easy that we made it almost every week during the first few months after my son was born. And, so, this lo mein joins the memory pantheon. I'm sure, when I taste this dish years from now, that it will bring me back to Jasper's newborn days. It will remind me of the sleepless weeks when we were struggling to get Jasper to gain weight. It will remind me of my seemingly permanent station in the rocking chair, nursing, then sitting together while Jasper slept and I watched the Food Network (or read, if I could get an arm free to hold the book). Jasper will most likely come to remember this meal as "when Mommy was in a big rush." Let the lo mein memories continue.

Homemade Lo Mein

Serves about 4, depending on additions

Base:

3 Tbs. olive oil

2 Tbs sesame oil

2 cups shredded cabbage from a bag

1/2 cup chopped green onion

8 oz. angel hair pasta

4 Tbs. soy sauce

Optional additions:

handfuls of bean sprouts (in my house, this one isn't an option--it's a staple)

any and all veggies you want to use (I've found that 1/2 a bag of the frozen stir-fry veggies works very well.)

cooked chicken, shredded (I only do this when I have some that I have to use up)

1. Cook pasta according to package directions. Drain.

2. Heat oil and sesame oil in skillet. Add any "heartier" veggies that you plan to use--broccoli, carrots, etc. If you are using frozen veggies, throw them in now. Sautee until just slightly cooked.

3. Add cabbage and green onion and saute for about 5 minutes more.

4. Add pasta, and soy sauce, and, if you are using them, the bean sprouts and chicken. Toss so that the pasta gets completely coated in the oil and soy sauce, and so that veggies are distributed evenly.

Enjoy.

Homemade Lo Mein

Lo mein is one of my favorite foods. Kind of strange, I know. It's among the lowliest of Americanized Chinese food dishes. It's generally an afterthought on the Chinese buffet tables, or one of those slightly-cold, very greasy dishes that you get at the mall food court. But, I love good lo mein.

I suppose one of the reasons I like the noodle dish so much is that it is connected, over and over again, to fond memories for me. When I think of lo mein, I think of Mother's Day at my Aunt Fran's house. We would all sit around and take an hour to decide what we were ordering from the Chinese take out place. My grandfather would hold court, tallying up what everything would cost, so that we could get the most expensive item possible (boneless spare ribs) for free. Back then--or maybe it's more of a Long Island thing--if you ordered "x" amount, you would get an egg roll free, this amount, and you would get wonton soup, etc, all the way up to the coveted boneless spare ribs. We ordered more food than we ever needed, and probably spent a good deal more than the boneless spare ribs would have cost, but getting it for free made Grandpa happy.

Lo mein also brings me back to my first apartment off campus, and the year I met my husband. There was a decent Chinese restaurant around the corner called Chef Chang's. My husband (well, boyfriend at the time) and I would often drop into Chang's for lunches--you couldn't beat the $5.95 luncheon specials. The one I ordered was always the chicken lo mein, an egg roll, and a cup of hot and sour soup. To this day, picturing that dining room in my head brings me back to the feeling of lazy Saturday afternoons with no responsibilities except to maybe get home early enough on Sunday night to write a quick paper or two.

When I found the recipe that forms the base for my homemade lo mein, I knew I had to try it. After all, I'm kind of a lo mein addict. It turned out perfectly--exactly what I had been searching for. As a bonus, this recipe costs less than a dollar per serving--though it could be more, depending on what you add to it. This recipe is so fast and so easy that we made it almost every week during the first few months after my son was born. And, so, this lo mein joins the memory pantheon. I'm sure, when I taste this dish years from now, that it will bring me back to Jasper's newborn days. It will remind me of the sleepless weeks when we were struggling to get Jasper to gain weight. It will remind me of my seemingly permanent station in the rocking chair, nursing, then sitting together while Jasper slept and I watched the Food Network (or read, if I could get an arm free to hold the book). Jasper will most likely come to remember this meal as "when Mommy was in a big rush." Let the lo mein memories continue.

Homemade Lo Mein

Serves about 4, depending on additions

Base:

3 Tbs. olive oil

2 Tbs sesame oil

2 cups shredded cabbage from a bag

1/2 cup chopped green onion

8 oz. angel hair pasta

4 Tbs. soy sauce

Optional additions:

handfuls of bean sprouts (in my house, this one isn't an option--it's a staple)

any and all veggies you want to use (I've found that 1/2 a bag of the frozen stir-fry veggies works very well.)

cooked chicken, shredded (I only do this when I have some that I have to use up)

1. Cook pasta according to package directions. Drain.

2. Heat oil and sesame oil in skillet. Add any "heartier" veggies that you plan to use--broccoli, carrots, etc. If you are using frozen veggies, throw them in now. Sautee until just slightly cooked.

3. Add cabbage and green onion and saute for about 5 minutes more.

4. Add pasta, and soy sauce, and, if you are using them, the bean sprouts and chicken. Toss so that the pasta gets completely coated in the oil and soy sauce, and so that veggies are distributed evenly.

Enjoy.