Pots and Pins

Stars and Bars...

It was a relatively quiet July 4th...no big explosions last night in the park behind the manse, no piles of debris in the street this morning - all the juvenile delinquents/pyromaniacs have either grown up and moved on or they're in jail...and the old folks in the neighborhood either went somewhere to watch fireworks or watched them on TV from the comfort of their Lazy Boys or they died...hey, that's not unheard of!  We had our annual feast - even adding a new item to the menu - more on that later...and in between preparing the feast and eating it, we watched 3 movies and I finished this quilt:

The best part of this simple quilt, for me, is the border.  It's vintage political fabric - yep, I've shown you this before but thought it was worth a second look...

It's covered with names like Nixon, Harry, Kennedy, Agnew, Dewey, Warren, Ike, Adlai, Taft, Cleveland, Honest Abe, Coolidge and more!  This fabric used to be a garment bag - I purchased it at a garage sale about 10 years ago and I've been saving it for something special...I think this quilt qualifies.  Oh, it wasn't all fun yesterday...there was also this...

"Pleasantest of all ties is the tie of host and guest."  ~ Aeschylus

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One year ago today:  Max's New Sweater

Salted Chocolate-Covered Graham Crackers...

Taking a page from the "Copying Is The Sincerest Form of Flattery Book," I give you Bitchin Camero's recipe for these nice little cookies/bars/snacks/treats.  Bitchin Camero is a food blog I like to read (not the song by the Dead Milkmen - remember that little ditty?  Yeah, me neither.)    Bitchin Camero (real name Mel) said, "These are quite possibly the greatest snack on Earth."  She is quite possibly right.     

Mel suggested using Graham Sticks but I couldn't find them at my local store so I used Graham Crackers.  I purchased a 14.4 oz. box which came with 3 individually wrapped packages of crackers inside.  I ended up using one package, which when broken on the seams gave me 40 salted-chocolate-covered-grahams which is just another way of saying Heaven.  I also used the entire package (12 oz.) of dark chocolate chips instead of the 8 oz. Mel used.  

Sprinkling on the sea salt was MUCH HARDER THAN I THOUGHT...I wanted to just keep sprinkling - it looks so pretty!!  But it's salt and not sugar so sprinkle a bit, taste and then add or take away from there...I happen to like salt (no matter WHAT my doctor says!)

Here's a little tip...take Mel's advice and set the dipped crackers on PARCHMENT PAPER...I skipped that part - thinking I was so clever putting my crackers on a rack OVER parchment so the chocolate could drip off...stupido!  When the chocolate set it stuck to the rack and I had a terrible time removing the crackers!  Now, for the entire recipe, click on this link - it will take you to Mel's page for Salted Chocolate-Covered Graham Crackers.  You're going to love these...that's all I can say, except Glory-Hallelujah-God-Bless-America-Amen.

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Fettuccine with Shrimp and Summer Veggies...

For the last 4 days we've had a house guest - "Randy" (I've changed his name for HIS protection...and to his mom, if you're reading this, it's all pretend...)  "Randy" is 13 going on 40...he's very well-mannered, very smart and a bit cagey...he's an expert at evasive maneuvers, as in what time curfew actually is, and he had me totally charmed/snowed for 4 days...he'll make an excellent politician.  The first thing he wanted to do was go buy fireworks at the local stand...so I figured what could that hurt?  A few sparklers and he'll have fun...but the fire-bug bit him badly and the next thing I know The Boy is driving "Randy" and 3 of his friends to the Indian reservation to buy the GOOD stuff!  Stuff that can obliterate a hand or put an eye out in a nano second!  Bottle rockets, Roman candles, cherry bombs, M-80's...things that alert the cops to illegal activities...but he promised to not light any until his parents came home.  And I believed him.  When I took him to his house to pick up a few things I noticed there seemed to be an inordinate amount of "debris" in the back forty...at first I thought the wind had blown some trash around - but we've had no wind!  The little rascal had been blowing things up with the help of his idiot sidekicks - no hose, no precautions, no supervision...yes, yes, I was supposed to be watching him but like I said, he had me fooled thinking he was at his friends basket weaving or reading scriptures!

The best thing about "Randy" was his appetite...he can put away a lot of food and that's something that just melts my heart!  Half-way thru this meal "Randy" said, "Thank you so much for making this, it's delicious!"  Melted my heart.  I would have bought him an atom-bomb right then and there. 

Fettuccine with Shrimp And Summer Veggies - ME

1 lb. Fettuccine noodles, cooked according to package directions

2 zucchini, sliced

1/2 of a large red onion, chopped

2 large tomatoes, chopped

4 cloves garlic, minced

6 slices lemon, seeds removed

1/2 stick butter

2 tablespoons olive oil

1 1/2 teaspoons Italian seasonings

salt and pepper to taste

40 to 50 shrimp (I used cooked, tail on shrimp)

shredded Parmesan cheese for serving

In a large skillet melt butter and olive oil, add in all the veggies and cook for about 8 minutes or until the onion is tender.  Stir in the seasonings, salt and pepper to taste.  Add the shrimp and cook for an additional 3 minutes.  Stir in the cooked fettuccine noodles, tossing to coat evening.  Serve with shredded Parmesan cheese.  Serves 6. 

"Be pretty if you can, be witty if you must, but be gracious if it kills you."  ~ Elsie de Wolfe

My Max...

This really needs no words...so I'll refrain and let you just gaze into his little eyes...

Beautiful, no?

He loves his thumb - it helps to take his mind off of missing his grandma.

He lives 800 miles away from me.  I hate that.  But just look at that face...I spit on 800 miles.

4th of July Recipes...

(Before we get started I need to issue a blanket apology for the quality of my photo's...horrendous things that they are - but use your imagination and look past the blur - these are truly wonderful recipes so don't be fooled by my pics!)   Now then...we all have our favorites - and these are a few of mine - our 4th festivities just wouldn't be complete with hot dogs, hamburgers and these sides...

These Baked Beans are the best in the world...I promise - even if the picture is blurry!  Bacon, onions, green pepper and pineapple - truly a rib-sticker!  And since you just can't have enough beans, we always serve Black Bean and Corn Salad - sometimes as a dip!  It's dang good and your pyromaniac friends will love it. 

Roman Farro Salad is just what your celebration needs...chewy and fresh with flavor...trust me!  And then there's the Sweet Onion Dip and I could write volumes about this - but I'll spare you and just say if you make this you will be happy and so will your guests!

Cheesecake Cupcakes have been THE ONLY dessert I make for our 4th extravaganza for over 20 years...no one wants to eat anything but these and they just fly off the plate!  I use canned cherry pie filling for the topping and I also make them with blueberry pie filling...you know, to carry the theme one step further in case our guests didn't get the picture when they walked  in...banners and flags flying...Sousa blaring...and me looking like the Statue of Liberty in drag!

I'm looking forward to every bite...and God Bless America! 

Test...

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Oven-Fried Chicken Tenders...

I don't know anyone who would admit to eating fried chicken these days - unless it was Ezell's Fried Chicken - which is like admitting you've won the lottery - everyone looks upon you with envy!  After all, the sun is out in the Northwest and eating fried chicken might be the difference between squeezing into those shorts or wearing elastic-waisted pants - yet again.  Ezell's has been a Seattle favorite for 20 years - why, even my good friend Op's has had Ezell's flown to her in Chicago!  We eat Ezell's chicken, officially, once a year - during SeaFair - Seattle's Summer Celebration.  We pick up our order to go (there is no eating in at Ezell's) and head to Lake Washington where we feast on the best fried chicken on the planet as the Blue Angel's soar above our heads - it just doesn't get any better!  

The mister wanted fried chicken but since I don't want to be wearing those special pants for Seafair I decided to try a Greg Atkinson recipe.  It's totally different from REAL fried chicken because it's not fried by any stretch of the imagination - but it's dang good...in fact, I'd give this 4 dangs on the old meter.  Greg adapted his grandfather's buttermilk marinade and Cook's Illustrated formula for oven-fried chicken...and then I made a few adaptations myself - and we loved this!  Even though the marinade has hot pepper sauce this is NOT a spicy dish - it's very mild, so the kidlets will like it too. 

Oven-Fried Chicken Tenders - Adapted From Entertaining In The Northwest Style By Greg Atkinson 

3 eggs

1 cup buttermilk

3 teaspoons hot pepper sauce

16 chicken tenders, rinsed and dried

2 cups Panko (Japanese bread crumbs)

5 tablespoons Canola oil

1 1/2 teaspoons salt

1 1/2 teaspoons paprika

1 teaspoon freshly ground black pepper

1 teaspoons ground thyme

Crack the eggs into a 9 x 13-inch baking dish and beat lightly with a fork.  Whisk in the buttermilk and the hot pepper sauce.  Put the chicken tenders into the buttermilk bath.  Allow the chicken to marinate for several hours or overnight. 

Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil, and put a wire-mesh cooling rack or the rack from a roasting pan on top of the baking sheet.  Put the panko on a sheet of baker's parchment or waxed paper and lightly crush the crumbs with a rolling pin - but don't pulverize them completely; if they still have some crumbly texture, the chicken will end up crispier.  Work the canola oil, salt, paprika, pepper, and thyme into the bread crumbs with your fingers.

Pull the chicken tenders one at a time out of the marinade and with thumb and forefinger wipe off the excess buttermilk.  Lay them in the crumb mixture and roll each piece, pressing lightly to coat, until the entire tender is covered.  Lay the chicken on the rack on top of the baking sheet.

Bake until the chicken is golden brown and sizzling, about 25 to 35 minutes.  Serves 6 to 8.  

"Far and away the best prize life has to offer is the chance to work hard at work worth doing."  ~ Theodore Roosevelt

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One year ago today:  Meeting Max

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Emily's Quilt...

Emily is my new best friend...and if I could have only had her stay with me a few more days I'm sure I could have legally adopted her somehow.  Her mum and dad, the Aussies, are off performing some pseudo-camp duties with the girls from our church...at a resort-like home with every spa amenity you can think of...they call it a "high adventure" but there is nothing adventurous about it unless breaking a nail while jet-skiing qualifies!  Anywho, Emily needed a place to stay for one night before she herself left to go camping - actually camping that involves sleeping in a tent and eating charred food.  So I had her for one day and she wanted to make a quilt...she came prepared with TWO FAT QUARTERS and asked if her quilt would be big enough to snuggle up in...for once, someone who spoke my language! 

I did the cutting and had Emily at the machine - sewing as fast as any kid in any sweat shop in the world!  She seemed to like it though - and I kept her plied with potato chips with lime and soda...great motivators!

Emily picked the "Brown Bear What Do You See" fabric (after a quick run to the quilt shop to supplement the 2 fat quarters!) and it was fussy cut and set with fabric squares from my stash.  Em wanted to know why I had so much fabric until I told her to "shop in the stash" and then she got the picture! 

The very proud Emily Ball with her very first quilt!  She did 98% of the sewing and just look at how great this turned out!  With a little luck this top will be quilted by the time Emily gets home from camp!

Jamaican Toasted Coconut Cookies...

Superman was super...until he got around Kryptonite...it was the one thing that could destroy him...it weakened him, robbed him of his powers - turning him from a superhero to a mere mortal.

Well, we all have our own Kryptonite...and these Jamaican Toasted Coconut Cookies would be mine. 

Not being a superhero I am at somewhat of a disadvantage over my Kryptonite...Even on my best days I only possess about a quarter teaspoon of will-power - not nearly enough to fend off the effects of these cookies.  They make me weak in the knees...they call to me...soft and seductive...and then without warning they  scream in my ears until I succumb - quarter teaspoon of willpower be damned!  One bite is like the first ant arriving at a picnic...I know it's only a matter of time before the entire batch is gone.

Don't make the mistake of thinking these are macaroons...they are not.  They are more like a shortbread with coconut...crispy on the outside and buttery/coconutty/chewy on the inside...until they melt in your mouth.  Serious coconut fanatics sit up and pay attention...these are for you!  They won't make you able to leap tall buildings in a single bound but you would if these were on top of those buildings!

Recently I purchased a quirky little cookbook and was going to give it as a bridal shower gift until I thumbed through it and decided it was TOO good to give away - it's got some great recipes and is peppered with funny little stories - you can get yourself a copy here.

Jamaican Toasted Coconut Cookies - From If My House Were On Fire These Are The Recipes I'd Take!  By Lori Powell Gordon

1 cup butter

1 cup sugar

1/2 teaspoon vanilla

1 cup coconut (I used big ribbon coconut and it was great but shredded coconut is probably best)

1/2 teaspoon baking soda

1 1/2 cups flour

Preheat oven to 250 degrees.  Cream butter and sugar, add vanilla, coconut, baking soda and flour.  Roll into 1-inch balls or use a 1-inch scoop.  Place on an ungreased baking sheet about 2 inches apart.  Sprinkle with powdered sugar and using a fork, lightly press until cookies are a little less than a 1/4  inch thick.  Bake for 30 minutes or until coconut is toasted and the bottoms of the cookies are just barely beginning to brown; DO NOT OVER BAKE.  (Cookies will seem very fragile when first out of oven but let cool on the pan for about 3 to 4 minutes then carefully remove to rack to cool completely.  Cookies will firm up as they cool.)  Makes about 48 cookies.  (I made two batches in two days...they are as addictive as they are good.  My new drug of choice.)

"Always be a first-rate version of yourself, instead of a second-rate version of somebody else."  ~ Judy Garland

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One year ago today:  I've Been Tagged

Note to Self...

I hesitate to post this...putting it in writing might jinx everything or it might make it more real...which is scary either way!  Of course I'm talking about our annual imaginary trip to Italy...except that this year, maybe, hopefully, God-willing-if-the-creek-don't-rise, we just might go!  Yesterday the mister and I attended a travel seminar in Edmonds at the Old Edmonds Theater...quite a charming little place! 

We arrived 30 minutes late because we took the wrong exit but we didn't really care - we were certain that this seminar would be attended by a few other accidental tourists (losers) and then they would try to sell us travel books/guides/trips, etc., so we almost didn't go...and it would have been a SHAME to miss it! 

It was the  Rick Steves seminar on Italy - totally free, fabulous and fun - and the guide who talked to the packed house (Lisa) was funny and entertaining.  WE had to practically BEG THEM to sell us a guide book afterwards!  So I'm boning up on where to go and what to do...and in the meantime I'm going to try to perfect the art of Il dolce far niente...the sweetness of doing nothing!  
Edmonds is a darling little town - it's right off the water and has great shopping, including a kitchen/cooking store that could rival Sur La Table!  They also have a great antique shop, candy store, cheese maker and a to-die-for kids clothing shop that could have bankrupted me in a matter of minutes if the mister hadn't been there to talk me off the ledge - plus many other darling little places that will beckon to you!  If you haven't been to Edmonds lately, put it on your list - but steer clear of the Mexican restaurant on the corner...we're STILL recovering from THAT experience!