the preparation of chicken stock

If you have ever wanted to make your own chicken stock and have never attempted to give it a try, I am going to tell you the simplest way to make it happen right in your very own kitchen. After you have tasted the difference in the flavor of chicken stock created" homemade" from the boxed or canned stock bought in the grocery store you will think it is every bit worth the extra effort and time.

 Firstly, put the chicken carcass and any extra bones in a pot and cover with water. Then add celery, carrots, onions, bay leaf, parsley, salt and pepper. Bring this to a boil, lower and ladle off any foam that has risen to the surface. Simmer, uncovered, for about 45 minutes or so. I truthfully go about my business and when the vegetables are done I remove the bones and carcass and strain the stock through a sieve. The stock is then set to cool to room temperature and placed in the refrigerator overnight. I strain the stock once more then I either use it in a yummy soup or risotto dish right then or put it into containers to freeze.

A bouquet garni made with some fresh herbs is also a nice addition. This one was strung together with parsley, sage, and thyme.

salvia officinalis

"Why should a man die whilst sage grows in his garden?

(English proverb)

I have yet to find a good spot for my sage to flourish in my herb garden. Every year I patiently try new places to set a sage plant. It lives but it remains good only where the new growth comes in, then it becomes rather pitiful in state. 

But Claire's plant is lush, healthy and beautiful to behold. She gifted me with a bunch a few week's ago which is seen drying here to be used in my chicken dishes cooked and simmered during the garden's winter sleep.

foods to talk about

There was a time that preserving food was a common, ordinary part of my summer. I would go to the garden every morning to gather its munificence. Then I would can, pickle, jelly or dry the produce from our vegetable garden or fruit trees on an ongoing basis. The hot water bath and pressure canner stayed busy on those days.

 I am revisiting these arts in a more purposeful way this summer of 2012. I must say I do love it. The process of preparing the fruits and the storage that follows makes me so satisfied. My eyes gravitate toward the "put up" jars stocking a section of my pantry.

I have Claire to thank for her suggestion for us to can tomatoes one afternoon last week. In a few of my quart jars I added onion, thyme and bay leaf for the distinct purpose and the comforting thought that is merely created with the opening up of a mason jar, its contents poured into a pan and after it is heated to almost hot, a dash of cream and a dollop of pesto is added and a delicious winter's lunch is ready to be served.
 I call this summer in a jar.

 Witt and Claire's apple trees have provided us all with plenty of apples to eat raw, to bake into heavenly desserts, or to dry in a dehydrator.  The sharing of cherry tomatoes from a friend enabled me to roast them until they are now "candy" worthy. My absolute favorite thing to do with them is to top them onto a little corn cake, that has been smeared with mayo, a piece of bacon, and the leaf of fresh basil. These little appetizers where initially made for Witt and Claire's rehearsal dinner  held on the edge of a rose garden.  The recipe for this appetizer can be found here, one of my favorite cookbooks by far. I especially like how the corn cakes can be made ahead of time and I have discovered they freeze super well too.

When I was pregnant with Charlotte, I craved tabbouleh. I would stop by the whole food stores in my area and would come home and think nothing of eating an entire bowlful with crackers and calling it lunch. This summer's growth of mint and parsley allowed me to make some of my own tabbouleh. It feels so healthy and right eating this food, and while I might not crave it anymore, eating it still brings back some lovely feelings and my taste buds are so pleased.

A batch of cream fraiche was made this week to be served in this dish, a Laura Caulder chicken recipe she calls Coq Au Reisling. The sauce is amazing!

a.m. solitude glow

It was Saturday morning and I was home alone. The children were still out of town visiting with their Grandmother while my husband was attending a mens' breakfast at the church. I have enjoyed three straight days of Home Solitude, during the day hours anyway. Of course, my husband returned home to me in the evening ...thankfully he returned home to me.

* purplish- hued liriope blooms aside a amethyst-colored candle left from the night's before gathering with Witt and Claire

           *a basketful full of apples, I love the residue leaves

                          *whimsical shadow of me, in the morning... I was still lingering in my pink nightgown.

Sunday's Rest

This past week as I was listening to an interview Marvin Olasky did with Ann VosKamp at Patrick Henry College I jotted down a few of the things that she said. One was (this is fairly close to her exact words),

"Creativity is not mined from within; Creativity is bestowed from on High by God."

The embroidering of a silk table runner in progress.

You can watch the interview here.http://www.youtube.com/watch?v=BizOQz4ZQyg

dipping into summer

I just scurried in from outside where I was battening down the hatches in light of the approaching storm. A summer afternoon t-storm; we have  been having one almost every day. The daisies dip and bow, the terrace umbrella shuffles, the trees swing right and left, the wind whips and leaves nothing untouched as the thunder rumbles finally advancing and bringing in the welcomed rain. I think of t-storms as the houseguest that breezes in leaving good things behind without overstaying their visit.

Enjoying...

 Rasberry- leaf tea infusions sweetened with a teaspoon of honey and heightened with a mint leaf.

Blueberries on pancakes, with the discovering of a little stem attached.

(This post was written sometime a while back, but not posted for some reason...perhaps I was called away...imagine that! I am not sure of the date, but we were experiencing wonderful t-storms almost daily)

look what I found while browsing...

Summer time attire

 
Loose fitting shifts in colors sewn on cotton fabrics imitating the colors of melons and tomatoes.
        Scooped back
           Sleeveless
                   Bare feet

Though I would not fancy the hat.

the majesty of August

au-gust :
         inspiring admiration or reverence, majestic

I am beginning to love the month of August. It is creating a novel attraction in me, the kind of attraction that is friendly and satisfying.

August in the past was regarded as a jump start sort of month, a bridge leading from one spot to another. I have always felt as if I had to hurry up or I would find myself somehow left behind. It reminds me of the gymnasts that jump from one pad space to another... July*bing* August *bing* and if you blink summer is over with the enfolding of a new school year and the scurry of new activity launching you into September.

But with the arrival of these August days my eyes are focusing on the beauty of the simplicity in my backyard as I observe the predictable activity of the birds that regularly visit at my feeders, the pleasing colors of the flourishing herbs, the bright zinnias, the hardy vincas, and pretty nasturtiums that bloom in the heat of the summer days.

I would agree it inspires huge emotions of admiration.

The brilliant poppy flaunts her head

Amidst the ripening grain,

And adds her voice to sell the song

That August's here again.

                                                   -Helen Winslow

and speaking of kombucha...

 You might be totally clueless about kombucha, but I would guess you have more than likely at least seen the word around somewhere or heard someone speak of it.

In fact kombucha has been around for a very long time. But now the chances of you being given  a "scoby" by a friend is more likely because it is rather like a kindle that must keep glowing... being regularly tended... sharing the extra... teaching others... and drinking it for your health.

Eating healthy has always been a priority with me. In the days of my sons' childhood they can tell you about the food coops we belonged to and how they considered organic foods to be yucky. But that was probably due to the tremendous amount of snacks I would order and bring home and expect them to eat with gusto. Even I have to admit some of those foods had the taste of cardboard.

Today's choices and options for good healthy eating is easier. Finding the places to buy good wholesome food or even the resources for making your own is not that difficult.

I began brewing my own kombucha about a month ago. I have learned quite a bit about it but I still have quite a bit to learn. I am presently mixing mine with about one-third part organic tart cherry juice before drinking it.

And I have discovered another pleasant trick to the manner in which I drink my daily allotment...

 in a wineglass.

My husband and I will take our glass of kombucha and sip it before supper in the evening. It is that time of easing into the remainder of the day, a transitioning of sorts. A calming time with the added benefit of a healthy brew.

a furler by day

Perhaps you know this unique plant?

Several summers ago I was wandering the gardener's department at *K-Mart* and a particular packet of  seeds caught my eye, the name of which created a memory from my childhood. Four O'clocks. The name alone sounds romantic and reminds me of afternoon tea under a shade tree.

During the day you will find them tightly closed, sleeping. But toward the late afternoon, they begin to unfurl.

Rose and I were admiring the beginnings of their performance one afternoon. My flowers do not actually begin to open until after supper... I would say a bit beyond four 0'clock.

That night I was in bed, reading and I remembered my intentions of seeing the blooms opened. It was  that time of evening that the light is hiding just around the edges, everything softly closing down for the day. I stole outside in my nightgown.

The party was in progress but I did not hang around long enough to witness it in full swing.  I felt as a peeping tom, even though there were no audible complaints. 

gleaning treasures

While Rose is away at camp Charlotte and I must do her daily animal maintenance. Thankfully, Charlotte, takes care of Mr. Putter while I, thank you very much, get the zebra finches. 

Cleaning "the sisters" cage netted a teeny cupful of delicate little eggs. We have raised "the sisters" since birth over three years ago. Every time I see their presentation of eggs I can't help thinking, "A girl's got do what a girl's gotta do!" Of course, they are unfertilized (google facts of life if needed).

These gleanings were put into a handmade clay pot that was being kept in a drawer in the kitchen's cupboard

I flipped it over remembering when it was first gifted into my hands...

...a treasure