Cooking up Disaster

The bread aisle at the Altavista Walmart

 These photos were taken at the Walmart, on one of my many trips, in my hometown. They are a startling reminder of what's going on in our country, our states, our towns.  In all the melee, please remember to be courteous of others and considerate of quantity limits set by the stores to ensure that more shoppers have an opportunity to pick up the items they need for their families too.   A sweeping 'hoarderesque' effect has taken hold during this Pandemic, on our people, somewhat forcing others to follow suit or miss out.
Do not forget, we are only  as strong  as our weakest teammates.  Yes, we would like to acquire the goods offered at the stores. True, we don't want to run out. Yes, some states and cities are under quarantine and had to hurriedly find staples before the lockdown.  It is good to be proactive during this time, but the unfortunate part of this scenario is that we are not yet even under quarantine or facing the tribulations of some cities.
 Some of the town's residents have embraced an attitude of 'no one matters, except my family'  and that is most unfortunate. It seems as if they have lost regard for fellow mankind in an effort of self preservation. 
Please be considerate of others during this time.  Lastly, treat others as you would have them treat you and use this as your guide to humanity and gauging your moral compass.  Together, we're better! Just make sure you are limiting your group numbers and practicing social distancing, so we can do our part to help thwart the enemy and force it into dormancy.

Frozen Foods aisle (Pizza) at Walmart, Altavista VA

Cold Cuts/Sandwich meats aisle at Walmart, Altavista VA

Cleaning products w/Bleach and Detergents aisle, Walmart, Altavista, VA

Vegetable Primavera Frittatta

There's nothing like a nice hearty dish to help you use up some of the ingredients in your crisper  and other on hand staples and Spring into Spring!  This frittata is  perfect for that.  Packed  with vegetable brightness and flavors, this budget friendly recipe screams summer veggie lovin' and 'have brunch, will travel'.   The natural sweetness of the peppers, onions and carrots really shine through and there's plenty to go around and for seconds. The vegetables may be roughly chopped, but similar in size for evenly cooking.  By the time  it is finished, they will all be tender and full of baked goodness, but with good texture.  Revisions can be a snap and  personal substitutions make it your own.
Perfect for a Vegan or Vegetarian spread but also  just a regular meatless, delicious meal.  This dish is a great way to eat the rainbow and may be served at room temperature. Brunch or Lunch, dinner and even breakfast is only a few steps away.  Simple buttered toast points make for a creamy and fantastic accompaniment.
An important thing to remember during this time is to arm ourselves inside and out, by making sure we consume as many immune system boosting and vitamin rich substances to help our bodies stay up for the upcoming challenges.
Eating the Rainbow should be our priority.  Much of what's occurring now is out of our control, but some things, we can take charge of. We like options, at least I do, why not go ahead and start something before it's mandated by our bodies to do so.  Priming our immune system and arming it with what's needed to potentially take a beating and keep pushing us through, is a part of our responsibility as proactive citizens joining the fight to save ourselves.

 By now, many of us are participating in "social distancing" and some self isolation.  Keep up the good work.  Now is a good time to try this recipe.  It will help sustain you and boost your mood.  Vitamins and minerals are cool like that.

Recipe:
Blend of like sized chopped veggies from crisper, I used about 6 cups
1 c. Colby Jack Cheese, shredded
2 cloves garlic, pressed or finely minced
10 eggs, slightly beaten
1/4 c. heavy cream or evaporated milk
Dash of Sriracha or favorite hot sauce
SPST ( Salt and Pepper to Suite Taste)
Olive oil for drizzling
Preheat oven to 375*F.
In an oven safe saucepan, over medium high heat, drizzle with 2 to 3 turns of the pan of olive oil.
Add veggies and cook for several minutes until fragrant.
Add garlic.
SPST.
Pour eggs beaten with milk and hot sauce , seasoned , over veggies and sprinkle with cheese.
Cover with foil and bake until set, about 40 minutes.
Remove foil for the last 5 minutes of cooking to get top golden.
Let stand for 10 minutes before serving.
Serves 8 to 10.

Walking Waffles

With the entire Virginia School system and others closed for the next two weeks in an effort to keep the pupils and families safe, the need for additional meals and snacks at home will be at the helm of our to do lists.  By the time we as parents hear the "I'm Hungry" song from one to potentially several kiddoes, on repeat,  especially from the tweens and teens, we will have to arm ourselves with some quick and filling fixes, preferably wholesome and nutritious ones, some maybe not so much.  Enter this quick idea, from which several variations may spring from, the "Walking Waffles" .
 I came up with this a couple of mornings ago, before the break began.  Time was closing in on us fast, and I knew the kiddoes wouldn't have time for a complete sit down and plated breakfast and make it to school on time. With some quick thinking I decided to layer the would be plated items in a 16 oz. plastic cup, so that when they started their meal, it was in a vessel that could travel also, if needed.  I filled the lower portion of the cup with the fruit pick of the morning, fresh sliced strawberries (I added the fork before adding the waffles for stability and ease of movement) and quartered the blueberry waffles, so they would both fit in the cup and be in smaller, bite sized portions. I drizzled the whole shebang with some pure maple syrup.  That way the excess could drip down onto the fruit and add delicious sweetness below.
 Make it super special by adding some whipped cream to the top or stick in a couple of slices of crisp bacon or sausage links (your choice, regular or vegan) at the top, for a super meal on the go, for both the kids and the parents.
There is no wrong way and the fruit choices can be the same or mixed, depending on preference. This method will also curtail some of  the additional dish washing, which will certainly be a part of the upcoming weeks. Let the kids pick the flavor profiles and they will receive it better, plus they'll have a go-to if they have to do it themselves.  Have fun with it and Godspeed.

Saying "I Do" To What Matters Most

I love the invite of Spring just around the corner.  As a sufferer from SAD, the warmer, sunnier, brighter days induce a feeling of hope and positivity, that I can get nowhere else.  The little buds are forming on the trees, as they have been for weeks, mind you, while various flowers and bulbous plants are peeking their little heads above their cozy leaf covered beds.  Mother nature's growth hormones are in full effect.
It is now time to start tiny seedlings indoors, row by row, prepping them for the transition to our outdoor gardens and beds.  Soon, we will be digging, hauling, hoeing and making raised rows and anthills, to foster the best possible outcome for our magnificent homegrown produce. The pruning and gardening gloves, shears and clippers, will be our decided gear.  Aprons will have smears of the fertile and viable soil, especially along the tops of the pockets, and our shoes will show telltale signs of earthen activities.  We will have salad greens abound; tomatoes and cucumbers as well as violet and crimson berries; aromatic herbs and fresh accoutrements to a menu bursting with vitality and life.
The majority has embraced a more organic and virginal form of growing, using minimal additives if any at all.  Awareness is taking hold and this year, there will likely be more gardens or newly ordained 'farmers' than ever.  From the roof tops of cityscapes, to the marginal plots newly designated, the revolution will ensue.  We will assert ourselves as conscious consumers and bolster our confidence with our hands, turning sweet nothings into delicious somethings.  We will compost. We will engage in sensual congress with our progenys, our grow spaces.
These growing stations will not only provide sustenance and foster our most primal instincts, but also exercise our minds and bodies and quench our souls.  Some will be learning canning and dehydrating techniques for the first time, while others are hardened veterans and already have their preservation plans mapped out, like clockwork.
Fermentation will yield such ethnic delicacies as sauerkraut, Kimchi, pickles and Kombucha, full of viable prebiotics, probiotics and flavor. Jams, jellies and preserves, oh my.  Sweet, savory, tart and briny all have a place at the table. Feelings of accomplishment and confidence will spring forth proverbial sunshine, to reflect onto all we do.  We will get to know our foodstory more than ever.  We will share, we'll feast, we'll preserve, we will fellowship.  We will be Betterthaneverians. Do you like the way that sounds? I know I DO!

Fourth of July: Decadent Frozen Desserts

A great way to celebrate Independence Day is with thanks, fellowship,  good food, grilling, booze  fireworks and fantastic desserts. With summer in full swing, any attempt to stay cool is welcome.  Nothing like frozen pie on a stick to round out a magnificent evening.  What's better, this pie is a Roasted Pumpkin Cream Pie, recipe by yours truly.  If you can't get into pumpkin, freeze your favorite pie and cut into serving slices. I used corn on the cob sticks to hold my pie in place, placing the stick in the pie after about 1 hour into freezing process.  Dip the slice of pie into dipping chocolate and place in freezer again, until nice and set.  To add festive and wonderful flair, place in individual sleeve and add colorful and relevant ribbon to tie it all off.  You can give them out for dessert or as a parting gift from the fantastic blowout of a cookout you had.  Your friends will remember it for years to come. 

Hearts and Crafts: DIY Serving Boards

I recently purchased some bamboo cutting boards for the kitchen.  I wanted to 'trick it out' a bit to give it more personality and eye appeal.  I thought it would be cool to add some stencil work, but couldn't find anything suitable in the particular store I was in at the time.
When I arrived home, I decided to test out my idea by flipping the board over and practicing my design and testing the furniture markers I had purchased for the project.  I started with some freehand diamond shapes, because the tape I purchased to create the design, wasn't the proper tape and would not even remotely stay in place!  It was putting a damper on my creativity, but I kept on going.

My assistant, Aaron,  also aware of my current endeavor, came in with a brilliant idea, using a six pack ring as a stencil, with the positive and negative spaces seeming ideal for a contemporary and unique style. To my pleasant surprise, the design came out well.  I used coconut oil to finish the serving board after allowing it to sit. I have since set out on a search for even more "stencils" to adorn the flip sides of  my cutting boards.

I allowed the design to set for over 24 hours.  I also wiped the board with hot soapy water on a cloth and wiped dry.  I plan to do more serving and displays from this side more than anything.  I was concerned about possible transfer of substances, but after a bit of research, I decided it was safe enough considering the wood is actually stained and there was no further bleeding or wipe off.  Besides, I wouldn't want to damage the artwork.  I'm sure my next one will be even better. The imperfections of my first finished board add to its custom, hands-on flare.  These make wonderful personalized gifts too!

With Mother's Day coming up, this idea is a sure bet.  My sister Linda wants one and I can't wait to come up with her something that she will love.  I have 6 more sisters, so I may just opt for a series of smaller ones, that all fit the same motif, almost like a puzzle, with each one of them having a piece. Fitting, because all of my sisters and my two remaining brothers have a piece of my heart, and we are all a part of the big picture, created by 2 masterful artists; Mom and Dad, Douglas and Laura. My Dad is now my Guardian Angel and my Mom is my angel in this world, almost 80 years strong, my muse and my friend...an integral part of my heart and the reason it beats.

My personally customized boards shown with the Earlywood ™ Trifecta. I gifted these to myself for Xmas.

French Onion Bread Bowl w/ Fresh Dill and Cheddar

A fast and simple way I like to dress up the normal menu is by using a loaf of herbed bread as a bowl.  In just a few simple steps, your friends and family will be impressed and you can be the 'Belle' or 'Ben' of the ball(game that is!) or your next gathering.  This recipe shows a french onion dip, but you may fill it with whatever your heart desires. Add some fresh herbs and a sprinkle of cheese/cheeses or even toasted bread crumbs from the center of the loaf, for added flavor and texture. Cater the size bread needed, to the amount of filling you will have or use smaller bread vessels to spread around the table. Day old or more bread would be easier to cut and manipulate.  Easy, Elevated and Delish. 
Instructions:
A loaf of French Bread of choice
A small paring knife
Your favorite dip, store bought or homemade
Fresh Herbs
Cheese, optional

Using the paring knife, cut out center of bread to about 1 inch from the edge, lengthwise, about 1/2 inch the other way.
Hollow out bread roughly 1 inch to 1 1/2 inches into the loaf.
Fill with dip of choice.
Garnish as desired.
Serve with crudites, assorted chips,(bagel, pita) etc.