A Community Of Knitters

I am just now finding time to catch my breath after my four days away this week. I was at the Knitting Pipeline Georgia Retreat from Sunday to Wednesday with nearly 50 knitters from across the country, plus, one knitter/designer from London.

My non-knitting friends are always a little puzzled about these retreats. "Who goes to these retreats? What do you do? Why would you want to spend several days just knitting?" I am never able to fully explain how wonderful these days are.

Of course, we knitted for days. It IS a knitting retreat, after all. But it is so much more than just knitting. This particular retreat is held in a wildlife area with little-to-no way to connect to the internet. The cell phone service is almost non-existent. There are no televisions. So it is truly a time away, a time apart from regular life. There are no formal classes at this retreat. But if you have a knitting question, there are knitters with answers.

Knitters came from Colorado, Maine, Wyoming, Montana, Georgia, Florida, Maryland, Alabama, Louisiana, Tennessee, Ohio, Illinois, South Carolina, Virginia and I'm sure other states I can't remember. There were early bird knitters and night owl knitters. There were knitters in their 30s and knitters in their 70s.

There were nurses and photographers and government workers and an engineer and an attorney and an office manager and a massage therapist. There were knitters who are world travelers and knitters who stay close to home. There were married knitters and single knitters. There were loud knitters and quiet knitters. There were vegetarians and meat eaters. There were those who love technology and those who prefer pencil and paper. There were knitters who ring handbells and knitters who play piano.

There were hikers and bikers and birders and writers. One knitter won a triathlon just before she came. There were city knitters and country knitters. There were knitters who came back to meet old friends and knitters who arrived for their first retreat not knowing a soul. Everyone was truly welcome here.

The knitting brings everyone together, but it's the diversity within the group of knitters that creates such a rich community of women. Thank you, Knitting Pipeline, for making this happen.

Saturday Sheet Pan Dinner

 
Southern Living has been part of down South family life for a long time. (They just published their 50th anniversary edition of the magazine.) When we cleared out this house several years ago before our big remodel, we found several hard bound "Southern Living Annual Recipes" from the 1970s that had belonged to my mother-in-law. So it is not a surprise that both of my daughters check out the recipes each month in the latest magazine.

Jessica was home for the weekend and volunteered to cook our dinner on Saturday evening. Of course, I said, "Yes!" I was busy packing for a few days away at a knitting retreat. I was happy to turn the kitchen over to her. She told me that she had carried the January edition of Southern Living in her work tote bag for months now, waiting to try one of the sheet pan dinners featured in that copy. After mother/daughter manicures this morning, we stopped at the local grocery store and found all she needed for supper.

She used boneless pork chops—that's what our store had—and adjusted the cooking time a little. And we only needed three chops. Otherwise, there was no change to the recipe. This was so delicious. The flavors might be reminiscent of winter. After all, this was a January recipe. But we thoroughly enjoyed them in April.

Don't let the long list of ingredients scare you off. It's mostly the rub for the pork chops. You could measure those ahead (minus the fresh rosemary) and make it easier at cooking time.
 
PORK CHOPS WITH ROASTED BRUSSELS SPROUTS AND APPLES

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon garlic salt

1/8 teaspoon ground red pepper

1/8 teaspoon ground cinnamon  

3 tablespoons light brown sugar, divided

2 teaspoons finely chopped fresh rosemary, divided

1 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

4 (1-inch-thick) bone-in, center-cut pork chops

3 tablespoons, plus 2 tsp. olive oil, divided

3 tablespoons apple cider vinegar

1 Gala apple (8 to 9 oz.), cut into 1/2-inch wedges

1 pound fresh Brussels sprouts, trimmed and cut in half (quarters if they are really large)

Vegetable cooking spray

Preheat oven to 425°. Stir together first 5 ingredients, 1 Tbsp. brown sugar, 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl. Rub each pork chop with 1/2 tsp. olive oil; rub both sides of each pork chop with brown sugar mixture (about 2 tsp. on each chop).

Whisk together apple cider vinegar and remaining 2 Tbsp. brown sugar, 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl; slowly whisk in remaining 3 Tbsp. olive oil until blended. Place apples, Brussels sprouts, and 1/4 cup vinegar mixture in a large bowl, and toss to coat.

Place pork chops in center of a lightly greased (with cooking spray) heavy-duty aluminum foil-lined sheet pan; place apple mixture around pork chops.

Bake at 425° for 12 minutes; turn pork chops over, and bake 10 to 14 minutes more or until a meat thermometer inserted in thickest portion registers 145°(medium rare) - 160°(medium.) Transfer pork chops to a serving platter, and cover with foil to keep warm. Stir apple mixture in sheet pan, and spread into an even layer.

Increase oven temperature to broil, and broil apple mixture 3 to 4 minutes or until browned and slightly charred. Transfer apple mixture to a medium bowl. Toss together apple mixture and remaining vinegar mixture. Season with kosher salt, and serve with pork chops.

Thank you, Jessica, for a delicious meal!

Music Making

It's the day we look forward to for a whole year—Arts Day at one of the local schools. For years now, my music buddy and I have brought "live music" up close and personal to young children. There are artists of all sorts that participate in Arts Day. Painters, dancers, actors, wood carvers, storytellers, quilters and more. We are happy to be included.

So many children now have very little exposure to music beyond television or an iPod, so seeing someone three feet away from them play an instrument is a new experience. They are usually excellent listeners.

So why do we really look forward to this day so much? One big reason is that we get to spend a little time practicing the songs before the event. For a music maker, there isn't anything much better than time spent playing songs with a friend.

Well, this year's set list is now tucked into my ukulele case with lists from all the other years. It's a nice reminder of how long we've been doing this. And next year, if we can't think of what songs to play, I'll pull all of this out again.


Although I was really looking forward to doing this, Little Sister didn't think it was such a good idea. I was at her house for a few days this week and headed home the day before the school program.  On the last night when I bent down for a goodnight hug, she wouldn't let go. "Don't go, Mimi!" 

I thought she meant go away from her bed. But she didn't want me to leave her house. I told her I had promised to play music for the school children. She told me,"Find some other lady to play. You stay here!" 

It's nice to be wanted.

Up And Down The Highway

Just popping in here for a couple of minutes during this very busy week while I'm home for a bit. We spent Easter with Mommy and her family. Jessica was there, too. It is the rare occasion when we are all together, so those are special times.

It was a big celebration. Baby Girl turns two this week, so she had a slightly early birthday cake.

And Jessica turned....well, more than two, just a few days before Easter. So there were two birthday cakes in addition to an Easter dinner.

We decided to make the weekend a little get away for us and we stayed at a lovely lake resort that is close to Mommy's house. Easter came early this year, and it was cool and rainy. We surely didn't expect a fire on Easter weekend, but it was a welcome sight when we walked into the hotel.

Maybe there will be another trip here one day when the weather is warm and sunny. I won't be heading back to the resort, but I will be zipping up and down the highway a couple more times this week, doing grandmother things. This is one of those weeks when I'm glad I've done my homework and filled the freezer with things to keep Daddy-O fed until I fed until I get home.

What's in the freezer? Things I know freeze well. One of Daddy-O's favorites is the Teriyaki Pineapple Beef. I freeze that in small portions, suitable for one generous serving. He can quickly cook rice and that's homemade dinner and one less fast-food meal for him. There is a new recipe that we loved, Unstuffed Cabbage Soup. It's so hardy that Daddy-O says he thinks it should be called something besides "soup."

There are a couple of bags of Pulled Pork. Easy to make a sandwich or to serve with a baked potato. I know there is a small baking dish of Baked Ziti and Chicken Pie, both ready to pop into the oven to finish baking.

I also put some small loaves of Banana Bread in the freezer a couple of weeks ago. Not exactly dessert, but it can either be a sweet treat or breakfast for him.

Now, one word of caution if you decide to fill up your freezer with cooked/almost cooked foods. Don't forget to use them! About three weeks ago, we had nearly emptied the freezer and I made a point of cooking things so that I could restock it.

This is NOT like money in the bank that you should leave untouched for as long as possible. Cooked foods that are frozen DO have a "best by" shelf life. I try to use the cooked things within a few months. I think the official recommendation is 1 month, but I know that the food is still okay a month or two past that date. But that container I found in the back of the freezer from last year? Not gonna eat that one.

So, wrap foods for the freezer properly. Label and date the packages. And then make a plan to use them within a reasonable time. I knew my schedule was going to be crazy for the next couple of weeks, so by the time things settle down, I think my freezer will be nearly empty and ready for another round of cooking.

A Walk Around The Farm

 

"The year's at the spring,

And day's at the morn;

 

 Morning's at seven;

 The hill-side's dew-pearled;

 The lark's on the wing;

 The snail's on the thorn;

 God's in his Heaven— 

 All's right with the world!"

—  Robert Browning, The Year's at the Spring 

Something Sweet For Spring

One reason it's fun to attend baby showers, like the one I went to last weekend, is that you get to taste all the yummy party foods. This cake was a new-to-me recipe, made by my cousin Alyce. It was near the end of the shower before I thought to snap a photo of Alyce's cake. (I haven't had time to make one for us yet.) There wasn't much left by then.

I told her I'd love to have the recipe. Then I asked her if I could share the recipe with you. I was delighted when she said yes.  I got this email soon after Saturday's party:

Here is the blueberry cake recipe.  I have cooked it in a bundt pan as well as loaf pans.  Saturday I added about 3/4 tsp. poppy seeds to the glaze, but I don't always do that.  The original recipe did not call for it.

BLUEBERRY POUND CAKE

1 box Duncan Hines yellow cake mix
8 oz. cream cheese, softened
½ cup vegetable oil
3 eggs
2 cups blueberries, fresh or frozen.

Have all ingredients at room temp.  Mix together all ingredients except blueberries.  Blend until smooth.  Fold in blueberries.  Bake at 325 degrees for 1 hour. Or, until brown and a toothpick inserted in center comes out clean. Makes one large sheet cake or 2 loaves.

Glaze:
Whisk 1 cup confectioners sugar with just enough lemon juice to make icing.  Pour over cake while still warm.

Blueberry cake with a hint of lemon. What a perfect dessert for a spring table. I don't think I'm waiting to have guests to make this one.

Since our first email exchange, Alyce and I have continued the cake conversation--mostly about pan sizes. She said for this party, she baked the recipe in two 8-inch loaf pans. And she said to watch it close to the end because it will be done faster than the stated time. She also told me that these are not big loaves, and that it almost looks like it's not enough batter when you divide into the two pans. But it does work.

The recipe says it make two loaves or one large sheet cake. Neither Alyce or I are sure what is meant by "large sheet cake." I would probably try this in a 9x13-inch pan. Or, maybe you really can use a sheet cake pan. Just remember as you change pan sizes, you will likely need to adjust baking times. Maybe I should bake one of all sizes and find out!

Is It Soup Yet?

 Un-Stuffed Cabbage Soup

The last time I was at Mommy's house, I was browsing through one of her cookbooks* and I commented that many of the recipes looked like ones I'd like to try. She said, "Take it home with you. I mostly use the recipes on your blog anyway. So if you make them and post them there, I'm more likely to cook them." Sounded like a good deal to me.

So, Mommy, here you go. I'm not sure who in your household will like this one, but your non-soup loving Daddy-O ate three bowls of it. I take that as a thumbs up. It was easy to make. Ready to eat pretty quick because I had cooked some boil-in-the-bag brown rice the day before I made the soup.

It is a hearty soup. (I called it a "manly" soup but Daddy-O gave me the evil eye.) It has meat and rice in it. A stick-to-your-ribs kind of soup. I tucked some away in the freezer for later. I love knowing I have something stored for a busy day.

UN-STUFFED CABBAGE SOUP

1 lb. lean ground beef ((93% lean)
1-1/4 teaspoon kosher salt
1 large onion, chopped
3 garlic cloves, minced
1-1/2 teaspoons sweet paprika
1/2 teaspoon dried thyme
2 (14.5 oz) cans petite diced tomatoes
1 (6 oz) can tomato sauce
5 cups Swanson unsalted beef stock (couldn't find unsalted, so used regular)
4 cups chopped green cabbage
freshly ground black pepper
1 cup cooked brown rice

Brown ground beef, sprinkled with 1/4 teaspoon salt, in a large pot over medium high heat. Drain any fat. Add onion, garlic, paprika and thyme and cook over medium-low until onions are soft, about 5 minutes. Add tomatoes, tomato sauce, beef stock and cabbage and season with remaining salt and pepper. Bring to a boil and reduce the heat to low. Cover and simmer until cabbage is tender, abobut 35 minutes, stirring occasionally.
Add cooked rice and simmer 5 more minutes before serving.

Serves 8       WW Smart Points: 3 per serving

Freezes really well.


This is one time when I think the petite diced tomatoes make a difference. Usually I'll use whichever cans I have on hand. But I really liked the smaller pieces in this soup.

Can I share a basic kitchen tip? If you gather the canned items, chop the vegetables, and measure the herbs before you start the soup, it all goes together in a flash. That also keeps you from discovering that you are out of thyme or tomato sauce after you have browned the meat. (Ask me how I learned this.)

*Check out SkinnyTaste.com for info about her cookbook.

Ha! If some of you are thinking, "This blog post is an old one" you'd be right. In the process of updating the post with information about how well it freezes and adding WW points, I managed to post it again. No matter. The recipe is that good