Cotton Candy Clouds and A Strawberry Jam

For this post I had to feature a photo I took  of some bodaciously buxom clouds that remind me of many things, one of which is cotton candy.  They seem light and fluffy, spun on a long, paper cone, full of sugary sweetness, pink and blue that screams childhood fancies.  They seem to smell like bubble gum and blue raspberry, staining your tongues and fingers, sticky, not unlike toffee and fun to share with friends.  I invoked these happy thoughts because they soften the blow of this strawberry 'jam' that I have found myself in at present. 

 I tried my hand at making this popular and spectacularly country feeling condiment, as they are in season and abundant.  I wanted to add this to our pantry for now and down the road, for a burst of fruit goodness, anytime during the rest of the year.  As simple as it should sound and seem, I had a couple of oversights which turned my blue skies grey.  The first mistake I made was add water, way too much.  Additionally, I started the berries in my canning pot instead of my usual heavy bottomed, sturdy pots that promote even heating and cooking.  I knew better, but continued anyway, too excited I guess and a bit distracted, fatal flaws when sailing new culinary waters.  I could have done my homework, as I normally do, but this time was different.  I should have at least returned to some of my past references for guidance, alas that I did not do also. 

 The beautiful bright, scarlet berries' color leeched away and the darn things started to adhere to the bottom of the thin, poorly insulated pot, and then scorch, I removed them from the pot, washed and scoured said vessel and repeated the same fiasco, the strawberry flavored, blackberry looking slurry stuck and scorched a bit further. The fact that I was doing chores at the time likely facilitated this initial scorching, but I thought at least one pair of the nostrils in the house would detect this scenario the first time.  My ego is a little bruised, yet not so much that I would even consider not retrying.   I am human, a Culinarian, a Kitchen Warrior and in order to appreciate a recipe gone well, one must also appreciate one that goes horribly awry.  I have gained hands on experience, which is good to have.  I am going to finish what I so hastily started and see if there is any salvage possible, therein lies the lesson and hopefully not be in this 'Strawberry Jam' again! And to think, I successfully made Mulberry Jam for the first time, just 3 weeks ago. SMDH. 

Low Country Boil: Less Trouble, Less Toil

A low country boil makes for a low maintenance, filling and inexpensive way to entertain your family or guests and make a memorable experience out of an ordinary day.  With some simple layering and timing, crusty bread for dipping and a green salad, the table can be set for a hands on, fun filled social occasion not soon forgotten.  

When the meal is done, you can either serve in large trays or drain and pour contents out onto a picnic or large table onto some newspaper, with the juice as a dipping sauce!  This was a dinner prepared while on vacation at Occoneechee State Park to accompany some gorgeous Catch of the Day Catfish, the crew caught while fishing at Buggs Island Lake.  I also found some frogs' legs at the local supermarket for a splurge-fest of goodies, as I hadn't had them in about one year. 

 

Dinner was amazing, especially with good wine, great food and the best family, the twins and my brother in law, who came down also, we got together several times during the week.  Everyone had a role to play as we prepared the meal, making it a breeze.  We all cleaned the fish together, scaling, fileting and butterflying , depending on their sizes. Every hand wheeled a knife, pliers or gadget, making light work of  a potentially time consuming endeavor, considering we had about 30.  Together we're better, indeed.  Our haul included both catfish and crappie.  Some of the fish were soaked and packed in Ziplocs, then frozen to make the trip home and be enjoyed at a later date, while some was fried up nice and golden for dinner as pictured below.  A good salty, briny soak is essential for fresh fish to eliminate any 'fresh out of water' taste and also rid the fillets of a bit of the excess water it holds, which can prevent the crust from adhering to the protein while frying. 

The whole pageantry of it all was soothing. The dance of the fishing, preparing and sharing, the communion and the preserving, for moments like this, when we return home to the rest of the family.  Memorable. One day at a time and being thankful for fellowship another day is Priceless. 

Recipe":

3 lb. potatoes, I used Russet, cut into manageable even sized pieces

2 lb. Polska Kielbasa or favorite smoked sausage, cut into 2 inch pieces

3 lb. 31-40 count shrimp, raw

4 ears of corn, cut into quarters

1 stick butter

Seafood Seasoning

Fresh Lemon Slices and Lemon Wedges for serving

Fresh Parsley for Garnish, optional

Olive oil for drizzling

SPST (Salt and Pepper to Suit Taste)

In a large pot, bring about 1 1/2 quarts of seafood and lemon seasoned water.

Once water comes to a boil over medium high heat. add potatoes. 

Drizzle with olive oil.

Cover with lid.

Reduce heat to Medium, so that the water is a simmering boil.

After about 15 minutes, add Kielbasa pieces.

After another 5 minutes add corn nubbins.

After another 3 minutes, add shrimp. Sprinkle, Drizzle and SPST.

Continue to cook until all shrimp are pink and translucent.

Place pats of butter across top of contents and cover to melt.

Sprinkle with Seafood Seasoning as desired.

Serve with lemon wedges, cocktail sauce, crusty bread for dipping, beer, wine, friends and family.

Serves 8 to 10 comfortably with extras and a side of happy!

Tokyo Treat July Box Rocks!

Jewels on the Virginia Nile by the Cupful

Aside for the much needed change of scenery and time to re-center, this past week brought some pleasant surprises along with the rain that hung out there for the whole trip.  I am a coffee appreciator and lifelong fan. I happened by this robust and flavorful caramel noted brew at the supermarket in Clarksville, the town on the bustling Buggs Island Lake.  

This is a superb place for relaxing, water skiing, wakeboarding, camping and the fisherman alike, from leisure to pro sport, walking or by boat, the activities of this area are bountiful and the atmosphere is magical.  The above is a picture of the coffee I discovered and just had to try.  I am an advocate of local, small businesses and believe in doing my part, when and where I can.  The object in the front is a piece of driftwood I found on the shore behind our cabin. I find it full of character and as a piece of natural water/nature made art.

The coffee itself is from a small batch roastery called Lake Gaston Coffee Company, situated in Littleton, North Carolina.   Lake Gaston is a manmade lake with about 35 miles of shoreline.  It is situated near Buggs Island Lake or John H. Kerr Dam, which is a  50,000 acre reservoir. It was constructed between 1947 and 1957, as a means of hydroelectricity and flood control.  This massive lake extends into North Carolina. I admiringly call it The Virginia Nile.

Lake Gaston Coffee Company offer both Arabica whole bean and ground roast in an array of flavors and intensities brewed from beans from all over the world, including South and Central America and East  Africa.  They also offer teas, wine slushies, Lattes to go, Farm Sciences CBD oil and much more! They even have a small coffee shop located in Littleton.  

I have fallen in love with this fabulous bag of coffee and I am eager to try more.  Good news should not be kept to oneself, so I thought I'd share it with you.  Stay tuned for more updates on products and coffee talk.  This roast was indeed as described with a satisfyingly hearty flavor and true notes of caramel chews and toothpicks made from cherrywood.  

Anytime is a good time for coffee in my book and the constant cool showers and uncharacteristically, inclement weather, presented the perfect storm for trying a new hot beverage. 

 I generally go for medium roasts, since I drink quite a bit of it, but this Buggs Island Lake Columbia grind, with my skimmed down amounts, was just a darling!  I've provided a link for your discovery and enjoyment.  This micro-roastery is a real gem.  https://lakegastoncoffee.com/ 

See and Slay: Bronwyn's Omurice

One of the best things about being in a new kitchen is the possibility of new and fresh recipe ideas that spawn from the environment or chemistry the new locale creates.  Additionally, I like to make the dishes my girls' think up or want on the dinner/meal agenda come to fruition.  Doing this is good culinary exercise and keeps me on my 'game', plus it keeps us from falling into the comfort zone rut of cooking and taking the easy way out, instead of going for elevated and diverse cuisines.  Moreover, it keeps the kids excited about meals that would otherwise go unnoticed. 

This particular day on vacation, Bronwyn mentioned a dish called Omurice. Omurice (pronounced Ahm-Yoo-rice) is traditionally fried rice, usually with chicken,  wrapped in an omelette.  I was oblivious initially about what that was, Bronwyn graciously ushered my phone from my hands and pulled it up on Google.  I was immediately intrigued once I began my research, finding its origin and ingredient call, the proper technique and the variations, then looking to put my spin on it, but keeping it true to its form.  I am an avid fan of Japanese cuisine as well as many other Asian countries and regions.  In fact, my cooking style is best described in large part, as a fusion between Southern American and Pan Asian cuisine respectively. 

Omurice was invented in the early 80's as a way to combine Japanese cuisine with our Western Culture. The other way this is served is quite an art.  The fluffy egg is placed atop the rice and a slit is made down the length of the cloud-like, custardy deliciousness and you can watch it cascade down its sides for a most glorious presentation.  I haven't tried this yet, but soon will.

I named this dish after Bronwyn for her admiration and respect of Japanese culture and her love of Anime. 

Recipe: 

2 cups cooked yellow 🍚 or other cooked rice of choice,

using 25 % less water.

In a medium pan, over medium high heat, drizzled with 🫒 oil and a pat of 🧈

2 cloves garlic, smashed. Add to oil while heating up and sauté

1 🐔 breast, about 4 oz. boneless/skinless, small cubed and SPST, sautéed in olive oil.

Add chicken.  After it is cooked through, browned and no longer pink, about 4 minutes, Add:

1/2 cup Cole slaw mix, classic style 

1/2 c. Romaine greens with carrot  

1/4 c. each fresh parsley and cilantro, rough chopped

2 chopped green 🧅 or to taste, green and white parts

Sauté with chicken for about 2 minutes and remove garlic and chop, put chopped garlic back. 

Add rice.

 

Fold together over medium heat .

Add 2 tbsp. ketchup and 2 tsp. organic, less sodium soy

.  Stir and fold  until combined.  Transfer to a bowl or dish.

 Mix together 1 egg with 1 tbsp. of milk for every  person to be served.  Make one omelet at a time, 

Add 2 tbsp. sharp shredded cheese to one side of omelet and add a portion of the chicken fried rice to the middle and fold each side over the mound in the middle. Shake the omelet down to one side of pan and flip onto plate. Carefully shape into oblong fashion and garnish with ketchup. 

Quit Wishin', Go Fishin' and Kick Some Bass

 

This past weekend, we wrapped up a fabulous week long stay at the beautiful Occoneechee State Park.  This relaxing and scenic area, is also host to Buggs Island Lake, Virginia's largest, that extends into North Carolina!  This area  is one of the most popular fishing hubs, with prize winning fish coming from these vast and diverse waters. The above picture is taken from the 'back yard' of the cabin in which we stayed.  We felt completely secure, as the cabins are all private and the only human to human contact is on the initial check-in.  

Our crew was able to do a good amount of fishing and bringing in a decent haul, considering the fact that it rained, hard and steady, for days, literally everyday.  This is the first time we've encountered such consistent rains in one visit.  There was local flooding by nearby towns' streets, creeks and underpasses, but we were unaffected. 

 Our first fish of the season was actually a gift, from a couple that was on their last day and donated their bait as well.  The fish was a beautiful white bass pictured below.  The size was perfect for an impromtu Catch of the Day meal, with my on hand ingredients of fresh lemon, green onions, garlic and some staples; olive oil, butter and truffle oil.  With a hot oven, I open roasted the bass, which I personally dressed, at 400 degrees for 15 minutes, then baked at 350*F for an additional 15 minutes, until it flaked with a fork and had some good carmelization on the exterior, about 30 minutes  total. I like to go a little long on our fish, because we prefer the meat a bit more firm than the suggested temperature for doneness would have it.  

I served the fish with a simple packaged Cheddar Broccoli Rice blend and a fresh green salad.  If you haven't gotten a chance to do so, having a Catch of the Day meal is the way to go. It's an amazing way to start off a little R&R, at your favorite camping, fishing or refuge destination. It's good to get a little messy sometimes, live a little!  Get out there and kick some BASS!  

Mulberry Molten Cakes w/Lemon Curd and Blueberries

Summer has a flavor and it's bright, tangy, fresh, creamy and AH-mazing.This recipe is inspired by a delicious classic, Lemon Meringue Pie and anything with a molten center, hot or cold.  I used a combination of homemade and store bought ingredients, along with some fresh picked and homegrown  delights like the Mulberries, scratch made Lemon Curd and mint from my herb garden.  The cakes are a simple store bought boxed variety of French Vanilla, with the freshly picked mulberries nestled in the bottom of each one.  

The mulberries have a fleeting existence, subject to the elements of wind and nature, the birds, who quickly make light work of the sweet ripened berries, that will fall at the slightest touch when ready to enjoy.  My youngest Bronwyn assisted in gathering the berries from our backyard, which are a part of the breadfruit and fig family and grown in China for its leaves, which are the only variety of leaf a Silkworm will eat! Mulberries provide an array of noteworthy vitamins, minerals and antioxidants. These gems contain  Vitamin C and K, iron, potassium, fiber, polyphenols and anthocyanins giving their brilliant dark red color, plus rutin and myracetin, which are both excellent compounds for reducing cancer risks. 

The sweet tang of the curd is a first time for me, inspired by a Lemon Curd recipe from a popular site.  The icing is of the whipped variety, a specialty item from the grocer, favored for its icing consistency, but without the sickly sweet taste of some traditional icings.  The whipped icing helps to keep this recipe 'light', in taste and mouthfeel.   

The family received the recipe well, as did I.  They are easy enough to make for a special dinner dessert or as a great bring-along to your next cookout, when the opportunity permits.