Monday, May 28, 2012

Our Life in Pictures

These are snapshots of our life - days full, bringing joy and contentment and LOTS of good food!  Enjoy your visit.

Blackberry Crumble
Individual Blackberry Crumbles (can be made with any in season fruit or fruit from your freezer or canning jars) is a perfectly simple ending to a summer meal.  I make the crumble ahead and keep it in the refrigerator, waiting to adorn fruit at a moments notice.  The crumbles take about 20 minutes to cook, making them perfect to pop in the oven when dinner comes out so they are ready to eat when the meal is finished.  I love blackberry and raspberry crumble best, although apple and pear make a fabulous fall treat.  The crumble topping is infinitely flexible, adding or subtracting ingredients depending on what is in your pantry.

1 C cold butter
2 C flour
2/3 C sugar
2/3 C ground almonds (I used pecans)
pinch of salt

Combing flour, sugar, ground almonds and pinch of salt.  Cut in butter with a pastry cutter.  Store in refrigerator for up to two weeks.

Cutting in the butter
Adding a little sugar and cinnamon to the berries
Berry mixture in ramekin pots
Going into the oven (350° for 15-20 minutes)
Ready for a summer picnic
Perfect topped with whipped cream

Bacon and Cheese Frittata
When I was a girl, my dad made the most wonderful omelets in the world.  They were light and fluffy, packed with all kinds of good things.  When I grew up and went out in the world, I ordered an omelet in a restaurant, and much to my great surprise and consternation, they brought a flat, folded thing that bared no resemblance to the omelets of my youth.  Years later, I came to find that the omelets my father had made were in fact not omelets, but frittatas.  With our overabundance of eggs, frittatas are on our regular menu.  Leftover bacon, sausage and ham are regular features, as are onions, green pepper and cheese.  Whatever we happen to have in the fridge ends up in the skillet.  I love making these on the wood cookstove best, but they work well in a regular oven as well.

Eggs (I used 14 for a 10" skillet)
Cooked meat (bacon, ham, sausage etc)
Veggies (onions, peppers, mushrooms etc)
Cheese (whatever suits your fancy - cheddar, swiss, pepper jack etc)

Melt a tablespoon (or so) of butter in a cast iron skillet.

Mix eggs with a bit of milk.  Beat well.  Add meat, vegetables and cheese.  Stir well.  Pour into heated skillet.  Cook (without stirring) over medium low heat until the eggs begin to set around the edges of the skillet.  Put skillet into at medium oven (350°) and cook until eggs are set (eggs don't jiggle when you shake the skillet).  The frittata will be huge and puffy but will deflate as it cools.  Slice and serve with toast and potatoes.

Beaten eggs with bacon pieces
Adding chives and cheese
Pouring the mixture into the skillet
Transferred into the oven
Breakfast is served!

Carmel Corn
Years ago, I went to a tupperware party at a friends house.  Now, truth be told, I am not a tupperware kind of girl, so I didn't come home with any new plastic gadgets, however, I did come home with a killer recipe.  Our hostess made carmel corn - in a MICROWAVE! no less, and it was awesome.  I wrangled the recipe from her and have been spoiling my family with it ever since.  It always turns out perfectly, takes very few ingredients and is lightening fast, and really, is better than any recipe we have tried.  It is cheating, I suppose, using the microwave, but it sure is convenient, especially if you are feeding hoards of locusts (our pet name for children when we have large gatherings).  Try it - you won't be disappointed!

Carmel Corn
1 C popcorn (popped)
1 C brown sugar
1 cube butter
1/4 C corn syrup
1/2 tsp. baking soda
1 paper grocery store bag

Pop popcorn and pour into a paper grocery bag.  In a large, microwave safe bowl, combine brown sugar, butter and corn syrup.  Microwave for 5 minutes, stirring halfway through.  Add 1/2 teaspoon baking soda to mixture and stir.  This will significantly change the consistency of the carmel.  Pour carmel mixture over the popcorn in the paper bag.  Stir through the popcorn.  Fold the bag and put in the microwave for 1 minute.  Mix popcorn again and put in the microwave for 1 more minute.  Pour the popcorn in a serving bowl.  Allow the carmel corn so sit for about 1/2 an hour to harden.  Break into chunks and enjoy.

The brown sugar, butter and corn syrup
Stir half-way through the cooking time
Ready to add the baking soda
After the baking soda was added
Carmel on top of the popcorn (in the paper bag)
Stirring carmel into the popcorn
Folding the paper bag to go into the microwave
Mixing at 1 minute (push around from the outside of the bag)
Ready to serve
Have a wonderful Memorial Day!


  1. So what you are saying is that you and your family love to eat a lot!!!!!...especially such delicious foods. Lovely Berry Crumble and thank you for the recipes. I will certainly make them.

    I have the same pastry cutter only with a red handle. It belonged to my beloved grandmother. I'd much rather use the utensils of old rather than all the electric gadgets. Some have their place but when the grid goes out....well, just sayin'!!

  2. What great recipes. Thank you for sharing. I will try ALL of them. Although we don't have a microwave for the popcorn, but I will place it in the oven on a lower temp and it should work great!

  3. Enola - please clarify - the recipe calls for 1 cup of popped popcorn. Should this be 10 cups of popped popcorn?

    1. 1 cup of un-popped kernels. Pop them then use them in the recipe. Yes, it should end up being about 10 cups of popped popcorn. Hope it turns out wonderfully.


  4. My older daughter made the fritatta tonight, and it was delicious! My husband could not stop raving about it. He didn't even put ketchup on it(LOL). We're looking forward to making the carmel corn as well, thank you for the recipes!


    1. Birdy;
      Awesome! I am thrilled. I'm so glad it worked well for your daughter.


  5. The recipes look AMAZING! Will have to especially try the crumble and frittata soon! Thanks for sharing!

  6. Yum Yum...not sure but I have a feeling everything you cook tastes better because of a wood stove. Have to try these recipes, thanks for sharing.