Love, Laughter, and Life

Adventures With a Book Lover

Category Archives: Food


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Come, Have Tea with Me!

The inside of one of the barracks at Fort Simcoe

by Angie Quantrell @AngieQuantrell

Do weekends go faster and seem busier than the rest of the week, or is it just me?

Pull up a cup of your favorite tea and let’s chat. I am drinking PG Tips with a tiny swirl of honey in the bottom. If I really wanted to be reminded of my visits to England, I would add a dash of milk and use raw sugar instead. Delish!

Here’s what I’d share with you about my weekend:

On Friday, I went grocery shopping. This is only worth mentioning because of the crowds! It was insane. But I did have my pint-sized helper, Miss Khloe. She assisted me as we grazed our way through Costco.

Nana with her 5 grands, from 5 weeks to 7 years-old.

The Quantrells took Fort Simcoe by storm on Saturday for a birthday plus a birthday plus a graduation picnic day. It was very nice, but it turned into a HOT day as the temps kept rising. We were done by 1, back in the cars, and on the road seeking AC. We enjoyed hanging out together. Nana especially loved having the grands in one spot, though it only lasted for 5 minutes. And then they were off and running.

Saturday was a free National Park Day, so we wanted to take advantage of the special day by visiting Fort Simcoe. You can read more about Fort Simcoe here.

We saw:

– a passel of squirrels, rolling and tumbling all over each other

– no snakes (Amen)

– no bears (double-Amen)

– cows (yes, cows – and plenty of cow-pies, ick!)

– old buildings

– 2 springs

– canons

– a tiny museum

– a parade of Model T’s that also traveled out to Fort Simcoe for a picnic

– a park worker in a golf cart chasing away the poopy-cows who wanted to graze (and poop) on park grounds

– the location of my son and daugther-in-laws’ wedding

On Sunday, we continued our celebration of graduates at church with a relaxed gathering where we viewed photos, chatted, and shared cake.

Our beautiful graduates!

My honey and I went on a lunch date. This was followed by relaxing in a cool theater and watching a movie. We migrated home, dodging the heat, and stayed inside and under shade. Temps were in the triple digits, so there was no working outside or going for a walk. Nope.

Back-to-work Monday has arrived. Triple digit temps are in the works as I type. I think I hear the beach calling me, if only it weren’t 5 hours away.

Thanks for stopping by. I’ve so much enjoyed tea with you.

Lavender from my garden and a tea cup we received as a wedding gift (31 years ago)

What did you do during the weekend? I’ll make another cup and you can tell me about your weekend.


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What’s Growing in the Garden?

Strawberries, raspberries, lavender, and radishes fresh from the garden.

By Angie Quantrell @AngieQuantrell

What’s growing in the garden? I mean besides cat fur.

The strawberries are slowing down and I think ready for a big break to build up their energy. Whoa! This was the most prolific strawberry (also known as strawbabies and beebes around our house) harvest I have ever had. Not counting the minimal loss from slugs, sow bugs, ants, and raiding grandchildren.

Raspberries are coming on! Beautiful, tasty, sweet-tart lovely bursts of flavor – be still my heart. I love me some raspberries (also known as raspbabies and beebes at our house).

My miniscule crop of French radishes is nearing readiness for being pulled up, roots and all. I planted a roasting pan with radishes in hopes of avoiding above mentioned pests who annually decimate my peppery red and white treats. Take that, you vermin! Today Donavyn and I pulled up a few to check for size. And we gobbled them all up, just like Goldilocks ate Baby Bear’s porridge. Just right.

Lavender, one of my favorite flowering herbs, is starting to bloom strong. I haven’t seen many bees this spring, so I am pleased the purple blossoms are attracting several from somewhere. If only a swarm would descend in our area and we could capture it . . .

As always, parsley, thyme, dill, and sage are available free of charge to any and all. The sunflowers look like they will put on a great show in another couple of weeks. Birds delight, but beware the two slinking gray girls who blend in to the bricks and sand beneath your dinner table.

One of my failures this year is okra. I really wanted to grow some for my mom who grew up in Missouri. I’ve done 3 plantings, and there is nothing to be had but munched sprouts. I guess they taste good?

I’ve also done multiple plantings of echinacea, or cone flowers, for the bees and butterflies. This last batch is finally showing promise. I may just have to buy half grown plants.

Mary, Mary, quite contrary,

How does your garden grow?

With silver bells and cockle shells,

And pretty maids all in a row.

There is always a furry body helping me. This one particularly loves to sleep on the strawberries.

My friends, how does your garden grow?


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Whole Wheat Multi-Grain Bread Recipe

Yummy Whole Wheat Multi-Grain Bread

By Angie Quantrell @AngieQuantrell

Last week our cupboards resembled Old Mother Hubbard’s.

Yet I adamantly resisted going grocery shopping. Because it is not my favorite thing to do. You can read the post here.

Bread was in zero supply, so I looked in the cupboard and we had yeast packets! I decided to make bread. I know, lots of work. But anything to avoid hitting the supermarket aisles.

Enjoy!

Whole Wheat Multi-Grain Bread

Ingredients:

2 pkgs. active dry yeast

3/4 cup warm water

2 cups lukewarm milk (scalded and cooled)

1/4 cup honey

3 T. shortening

1 tsp. salt

4-5 cups whole wheat flour

2 cups white flour

3/4 cup chopped sunflower seeds, pumpkin seeds, walnuts, and almond flour (mixed together)

1/2 cup oatmeal (lightly ground in coffee grinder)

softened butter

Directions:

In a large bowl, dissolve yeast in warm water. Add milk, honey, shortening, salt, white flour, and 2 cups whole wheat flour. Mix together.

Add oatmeal and grains plus enough whole wheat flour to make dough easy to handle.

Turn dough out onto floured counter. Knead about 10 minutes or until dough is smooth and elastic. Roll into a ball. Put in a shortening greased bowl, turning once to cover all sides with shortening. Cover. Set bowl in warm spot and let rise until double (about 1 hour).

Punch down dough. Divide in half. Roll each half out into a rectangle. Tightly (but gently) roll the dough into a loaf and place seam-side down in a greased loaf pan. Repeat with second loaf. Lightly brush tops with butter. Cover and let rise for another hour, or until doubled.

Heat oven to 425 and put oven racks on a lower setting so the bread tops rest in the center of the oven. Bake until loaves are toasty brown and sound hollow when thumped, about 30 minutes.

Remove loaves from pans, place on cooling racks, and spread butter on top. Cool and enjoy!

My well-loved and much used pre-marriage cookbook

The original recipe came from my Betty Crocker’s Cookbook (Golden, New and Revised Edition) that I’ve had since before I was married (pre-1985). The name inscribed on the inside front cover is Angie Hill.

In fact, there is no title page, as it has fallen out during some previous cooking escapade. We now start things off on page 7 and discuss how to care for and prepare meat.

***My recipe for Whole Wheat Multi-Grain Bread has been adjusted and adapted to our tastes – less salt, more grains, and a mix of whole wheat and white flour.


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Smorgasbord Health – Brain health – A nutrient packed shopping list.

This is my shopping list and each week I try to find as much variety as I can amongst the seasonal foods.  There are two lists.. .one with the nutrients you need to be healthy and the foods that pr…

Source: Smorgasbord Health – Brain health – A nutrient packed shopping list.

One way I remember great posts is to repost them on my blog. That way I can go back and refer to them when I need to. Love this shopping list! Thanks, Sally!


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Old Mother Hubbard Says It’s Time to Go Grocery Shopping

A sweet potato and a few onions…

By Angie Quantrell @AngieQuantrell

You do know the nursery rhyme about Old Mother Hubbard, right?

Old Mother Hubbard

Went to the cupboard

To get her poor doggy a bone.

When she got there,

The cupboard was bare,

So the poor little doggy had none.

 

Presenting, on life’s stage, Old Mother Hubbard.

Played by Angie.

Seriously.

Old Mother Hubbard needs to go shopping for groceries. Now.

I resist grocery shopping. I don’t know why. I will scrounge, create, and do everything I can to make it last just one more day. All to avoid grocery shopping.

Maybe it’s the lines, the crowds, the cost, the forgetting something on the opposite end of the store and making repeat trips, the foraging through produce to find the freshest, the struggle to open produce bags, touching raw meat packages…

Probably it’s the having to take it all home and put it away.

But I so love having food to use when I prepare meals!

We are down to wilted celery, one sweet potato, a few onions, and garlic. Oh, I think there may be a dried up bit of ginger hanging around as well and some frozen peas and corn. Almost out of milk, yogurt, and bread.

Two pieces of frozen salmon and one package of frozen ground turkey make up the protein portion of our diet (per what is in the fridge/pantry/cupboard). I suppose I could count the canned chicken and tuna.

Well, that sounds like I have plenty for another day of Grocery Store Avoidance.

Yippee!

Frozen Food Tip:

Guess what?! The package directions actually work for frozen brussel sprouts! I’ve never even glanced at the directions, but did so last night on a whim. You can MICROWAVE the entire package – and they come out perfectly moist and not soggy and gross!


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Container Gardens

Baby kale and lettuce mix win the mobile garden location

By Angie Quantrell Angie Quantrell

Container gardens are the way to go this year.

It’s funny how I go through fads in my garden.

Last year, I didn’t want many containers other than the raised beds and strawberry garden. I relished the empty patio space that left ample room for the grands to race wheeled vehicles around without crashing.

Previous growing seasons bloomed and produced according to my every whim and decorating idea. I loved grouping pots and plantings according to heat and watering zone. Notice I say heat instead of sun requirements. My afternoon garden is all a heat zone and any container has to be mostly in shade or capable of handling the crippling sun rays.

Baby kale

This year is once again a container garden year. But my reasoning is fresh and experimental.

This year I want to win against the garden predators. Slugs. Sow bugs. Earwigs. Aphids. And whatever else is chewing its way through my fresh veggie crop.

For instance, radish is languishing in an old turkey roaster pot that has holes in the bottom, mainly because every time I have planted them in the past, the sow bugs and slugs have eaten holes and rings around each beautiful radish.

Radish seedlings popping through the soil

Lettuce and kale are making a new home in a little red wagon and a washtub. This is my attempt to avoid the slugs and aphids.

Chives and a random sunflower are living in yet another washtub.

Chives and a sunflower plant

Germination has commenced and plants are popping through the soil. What has yet to be found is how successful the plants will be in growing to full-size and giving me tasty treats.

Kale? Check. We’ve already had baby leaves.

And that’s all I know for now. We shall see. Let the experiment commence.

Until then, kale, strawberries, and herbs it is.

Spring strawberries


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When We First Met

The fridge, our friend

By Angie Quantrell @AngieQuantrell

I remember the day I first saw you. I mean really saw you.

It was on Halloween, October 31, 2009.

That was the day we moved out of the spare bedroom of my in-laws’ home and into our own space. Such a beautiful day.

I opened you, ready to put cold items in for storage. Oh, look! They forgot a lovely crystal glass bowl.

So I carefully washed the bowl and put it away.

The next day, you surprised us with a shelf and trays full of water.

THAT was why the bowl was left behind. For the leak. From the ice maker. Which leaked pretty much non-stop.

The picture became even clearer the more we got to know each other. We discovered that you really loved to have a dish towel beneath the bowl, just in case you spilled over the edges. And those spaces under the veggie bins? That was your favorite spot for letting water pool and become a lovely icky tan.

The bowl and dish towel

This went on, the emtpying of the bowl of ice and water, replacing the dish towel, and starting the cycle again and again, for years. Until finally, we couldn’t keep up.

So we had to turn off the ice maker. It must have made you sad, but we couldn’t keep up with the water.

Ah. Now we wouldn’t need the bowl. We could use the entire inside of the fridge for our food.

Not true. From somewhere, deep within your beige walls, you had the capacity and urge to leak. Still. Even without a water connection.

Back went the towel and the bowl. It became a game of sorts. Some days there were no drips at all. We thought we might be able to dispose of both bowl and towel. But others days, a deluge of water filled the bowl and the bottom of the veggie drawers. Even with no water connection.

The end came, at last, when even the second shelf was often filled with standing water. One dish towel became two, then three. It was too much.

Good-bye, my leaky beige-y drippy friend. It has been good. Interesting. Confusing. Frustrating.

But you have been faithful. Our food stayed cold, even frozen.

Thank you for your service. I will always have fond memories of our time together, the good times and the bad.

The new fridge – without bowl and dish towel

Hello, beautiful. I remember the day I first saw you. It was April 15, 2016. Tax day.

Here’s to a long, drip-free relationship. Without the bowl and the dish towel.

Thanks for stopping by.

I would love to hear your tales of appliances gone bad.


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Picture Book Boot Camp

I’m back after an amazing adventure! Attending Picture Book Boot Camp this past week was a high point in my decades-long interest in creating books for children. Picture Book Boot Camp translates t…

Source: Picture Book Boot Camp

Now here is a bucket list item for writers of picture books! Honey?


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National Garden Week – 2nd Week in April

You have no idea how happy I am to see this many blooms on the blueberry bush! The weight of winter snow broke off at least half of the plant.

By Angie Quantrell @AngieQuantrell

 

Next week is National Garden Week –

the 2nd week of April.

Fading beauty. I’m so sad to see my tulip season conclude.

I am so onboard for this celebration. It’s time to plant my garden!

The strawberries are looking future-tasty.

Actually, I cheated. I’ve already started to plant seeds, since we are expecting highs in the mid to upper 80’s today, it may be past time for new sprouts. But I think that is a freak of too-hot-too-early weather and it should drop back to the 60-70’s.

Half planted beds. Waiting for seeds.

Here are some National Garden Week photos from my yard.

Garlic, parsley, and sage – all repeat visitors from last year. Plus a cat tail of one who wanted to be featured.

Oh, each new bud, flower, and sprout is so exciting.

We even planted a tree trunk for the cats to scratch and climb. It won’t grow…but it is part of our garden.

I’m already dreaming about tasty blueberries, sweet-tart strawberries, exquisite raspberries, and savory herbs and vegetables.

 

Dabbling to pretty-up a very hot corner of the yard.

Join me. Let’s celebrate our gardens.

 

The dogwood is just beginning to burst into bloom.

 I would love to see photos of your garden.

 

 


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Haricot Verts with Goat Cheese and Almonds

Hi yes, I’m still here, doing fine. Thanks for asking. Just been out of town quite a bit, can’t seem to keep the fridge stocked with two ingredients that make sense together, and where did I put that camera battery charger? So sorry for the long silence, two plus weeks is very unlike me to at […]

Source: Haricot Verts with Goat Cheese and Almonds

I want this for dinner!