Traditional recipes

The Food Almanac: Tuesday, February 19, 2013

The Food Almanac: Tuesday, February 19, 2013

In The Food Almanac, Tom Fitzmorris of the online newsletter The New Orleans Menu notes food facts and sayings.

Food Calendar
Today is National Rock Cornish Game Hen Day. Cornish hens are little chickens, and in terms of flavor and cooking that about sums it up. They're a cross of two chicken breeds, developed specificially for marketing purposes in the 1960s. They were given a gourmet cachet, and so appeared on the menus of many fancy restaurants. They're smaller than regular chickens because they develop a large breast at a young age, and are harvested after only a few months.

We like Cornish hens, because you can serve a whole one per person without tremendous waste. Like chickens, they are especially good when roasted on a rotisserie. Brining them makes a big improvement in moistness of the meat--as it does with chickens and turkeys. Because they're so small, you can stuff them with various things and roast them without much possibility of a food-safety problem. The best Cornish hen we ever had was the one they used to have at Arnaud's, stuffed with a rough pork pate and served with a wine and tomato sauce.

The most unusual good Cornish hen preparation is what Joe Sobol used to do at Frankie's Cafe. He's coat them with a seasoned flour and deep fry them, whole. It was fried chicken on the hoof, more or less, and that actually worked.

Gourmet Gazetteer
Cornish, Maine is in the southernmost part of the state, on the Ossipee River, about thirty-two miles from Portland. It's in an area of classic New England small dairy farms. It's conceivable that they may raise Cornish hens around here, because this is the part of the world where the little birds come from. The place to eat is Bay Haven Lobster Two, right in the middle of the small town.

Edible Dictionary
Red snapper, .n--Red snapper is one of the best-loved of American saltwater fish. It swims in the Gulf of Mexico and the Atlantic Ocean. Its supply is plentiful, but to keep it that way its catch is well regulated. This makes it a bit more expensive and less widely available than most other fish. That all of it is caught with rod and reel adds to the scarcity. Red snapper's tender texture holds together well in cooking. The taste is excellent, despite the fact that its oil content is relatively low. Snapper is distinctly better in taste and texture than redfish, with which it is often confused (on menus, not in markets).

The best cooking method is pan-cooking, preferably with some savory vegetables and a light stock. It's also good sauteed in butter or even grilled. It's great cooked whole, particularly if it's a smaller specimen. The technique of covering the fish with a pile of kosher salt and baking it (at 375 degrees for about 35 minutes for a five-pound fish) gives startlingly good results.

Food In Science
Gottlieb Sigismund Kirchhof was born today in 1764. He was interested in the fermentation process that brews beer, and in his research he discovered how to make glucose--the simplest of all natural sugars. He also developed a method for refining vegetable oil that made that product easy to manufacture in large quantities.

Great Moments In Gluttony
Diamond Jim Brady attended a dinner party in New York City today in 1910, and consumed four pounds of roast beef, seven dozen oysters, and almost three gallons of orange juice. He and his girlfriend Lillian Russell--thought of by American men of the time as the ideal of womanly beauty--often had meals like that, and she kept right up with him.

Annals Of Junk Food And Drink
Today in 1912, the first prize toy was inserted in boxes of Cracker Jack. The candy-coated popcorn with nuts was already nineteen years on the market, but the free prize really boosted sales. We were surprised to learn that these days you no longer get a toy in your box of Cracker Jack (I guess we haven't had any in awhile). Instead, the prize is a card with games and fun facts and jokes. Bet it was some dumb liability problem.

Cherry Coke in bottles and cans was introduced in 1985. It success hinged on the fact that it was, in fact, not new at all. People now over forty probably ordered a cherry Coke in a drugstore soda fountain, where it was made by squirting cherry syrup into the glass before filling it the rest of the way with Coca-Cola. Here's a little known fact: Cherry Coke is made with New Coke.

Food In Peace And War
The Cod War broke out today in 1976 between Iceland and Great Britain. No shooting took place, but the two countries were at each other's diplomatic throats over right to the dwindling populations of the fish. Who cares about cod? Nobody whose food choices are made according to taste, of course. But the economic importance of codfish was so great that a whole book has been written about it. A good one, too, by Mark Kurlansky. It's called Cod. It explains why you can't find codfish to make codfish cakes anymore: the cod are gone.

Annals Of Beer
The Tsingtao Brewery was founded today in 1903 by a company of Germans and British, who wanted to have recognizable beer for Europeans living in China. The original brewery (there are many now) was in Qingdao (the modern spelling of the place name) in Shandong province. There the Germans found superb spring water coming from the nearby mountains. The beer is a classic pilsner in style. You find Tsingtao in almost every Chinese restaurant in America, but you may have given up on it for awhile in the late 1990s, when pollution in China gave their barley an unpleasant flavor aspect. Now most of the grain comes from France, Canada, and Australia.

Food On Broadway
The William Inge play Picnic opened today in 1953 in New York City. If you ever saw the play or the movie, you know the people in it don't much eat--although they do drink. You get the idea they don't really enjoy picnics much.

Food Records
Today in 1999, the biggest strawberry shortcake ever baked was assembled in Plant City, Florida, where they grow a lot of strawberries in the winter (as we do here). It weighed more than three tons. I wonder whether they used real whipped cream.

Food And Drink Namesakes
Actress Margaux Hemingway was born today in 1955. She was named for the great Bordeaux red wine chateau, which her parents claim to have been drinking the night she was conceived. Her grandfather, Ernest Hemingway, was the author of A Moveable Feast, among many other classic works of literature. . John Fishman, drummer with the rock band Phish, was born today in 1965. . Danielle Berry, creator of early computer games, was born as Daniel today in 1949.

Words To Eat By
"I don't like to say that my kitchen is a religious place, but I would say that if I were a voodoo priestess, I would conduct my rituals there."--Pearl Bailey.

The Food Almanac: Tuesday, February 19, 2013 - Recipes

Mama Sugar + Mama Spice have been busy whipping up delicious treats to share with everyone. We're still fine tuning the blog, but our Facebook page is sizzlin'! ( Much thanks to our current 159 fans!

We've really enjoyed chatting with many of you and would love to connect with new page members. Check us out, let us know if you've tried any of our recipes and send us some meal ideas. We'd love to test out your recommendations.

We've created a Twitter account (@thechatterellas), so stay tuned, 'Tweeps!

Until then. here's a sampling of what's been going on in the kitchen.

And, for Valentine's Day, we really LOVED this "hearty" dish.

Check out my new food writing series

While it's been very quiet on the food blog recently there is a reason for this silence! I've been busy providing content for the restaurant review site

Over the next 16 weeks I'll be providing reviews of the new series of Masterchef that's airing each Sunday. Be sure to check out my reviews on the Monday and get a former contestants view of the current year's potential graduates.

There's a lot that goes on behind the scenes which can put a different spin on the show and as the series goes on I'll give the NZ public an insight to the pressures and the advantages that come from appearing on NZ's premier reality TV competition.

You can check out my review of the first two episodes here:

I've also been busy providing quick and easy salad recipes. If you're interesting in a quick and tasty meal be sure to check out these recipes:


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Monday, May 27, 2013

Analysis of "Dinner Out" by Christopher Howell

Original poem reprinted online here: "Dinner Out" by Christopher Howell
Originally read: February 19, 2013
More information about the Poet: Christopher Howell

I was looking this poem up to link to it, then I ran into this youtube video of a man, Hektor Munoz, reading the poem out loud. Now when I first read this poem, I probably read the poem in my head. And here's the real danger of reading a poem in the head -- the automatic construction of both theme and meaning, if too strong, will override the actual words on the page.

So after listening to Hektor Munoz read "Dinner Out" out loud -- yeah, my interpretation the page is somewhat different than what is actually there. I'll get to that point soon.

I do want to point out that the stanza focuses a lot on images. The construction of the images are nice, but a little too nice, a little too precise meanwhile, the actual place is a not remembered. From the first stanza, there's a feel that the speaker has a selective memory and/or presents selective images. For example, this part in the first stanza

"[. ] I preferred the Canton
for its black, and bright red signs
with the dragon leaping out of it
and sneezing little pillows of smoke."

There's further description of the interior in the first stanza which could be a symbol, however, I don't take these images as symbols. I keep rereading them and they register for me as escapist images. Note how the speaker focuses on the image of a preference, meaning that where he is going is not where he prefers. Also with the image, there's an expectation of a comparison -- this place versus other places, or rather, what does the speaker prefer.

And, comically so, there's a set of rhetorical questions that go along of what does the speaker want in regards to food. My analysis on the page is quite different actually. I thought the second stanza was a dialogue between father and son on what to eat. The "we" in the beginning kind of foreshadowed another person. I actually attached the line "Sweet and sour?" to the father. I think this is a wrong interpretation of the poem for two reasons:

1) There is no mention of the father in the first stanza (yet, there's a we).
2) There is no explicit modifiers to the rhetorical questions, and even though I interpreted this as a dialogue, the poem completely changes if the second stanza is seen as a dialogue or internal monologue.

I'll keep with my current interpretation that this is the speakers mundane internal monologue that has the father's metaphor of noodles "deep fried worms," as a sense of remembrance, because the internal monologue sets up a separation between the speaker and the moment.

Then the next stanza focuses on the meal and how the father turns to the son (confronts) and ask a simple question, "How you doing, son?"

Then the core of the poem happens in the first line of the last stanza, "Fine, Dad. Great, really, [..]" Here's the kick. There's no separation between the dialogue and the stanza, or this could be interpreted that the speaker doesn't say anything and the response is internal.

So that's how past me came up with conclusion from further separation and the speaker going internal from the last lines, "and drove and drove, / though we hadn't far to go,"

I actually read the last line as "we hadn't gone to far" but that is not the sentence, but does this change my interpretation. Sort of. The separation is apparent and it's only a little more further until it's gone versus the separation is there and there's no turning back. Yes they are different concepts, but the focus is on the speaker being the catalyst for the separation, not so much the father.

Analysis of "When You Are Old" by William Butler Yeats

Original poem reprinted online here: "When You Are Old" by William Butler Yeats
Originally read: (a long time ago, but for this blog) February 18, 2013
More information about the Poet: William Butler Yeats

I just listened to this poem read aloud by Colin Farrell, and then I read some of the comments for this poem -- a very dreamy, nice touching eulogy for a loved one. And yes I can see that. The tone of this poem is very loving (because love is repeated multiple times = love, right?) and how the speaker is so tender to the subject. Not really.

A couple of things, even though the subject is probably near death, the subject is capable of reading and/or taking down a book -- or this is the construction the speaker is addressing. Also, the second stanza kind of focuses the love idea to the a singular focus that disperses at the end which fits with the rhyme scheme (a b b a) rhymes in the middle and rhymes at the end. And, yes, the poem is in iambic pentameter -- probably one of the most read, but most subtle (meter) poetic devices that, upon further inspection and realization, are meant to memorable, as in easy to remember (rhyme, meter, etc.)

These little techniques, though, contrasts the actuality of the poem. The speaker is instructing the older construction to read this poem that it's in a book. The speaker wants to guide the subject into discovery through a very warm, "and nodding by the fire" and nostalgic, "Your eyes had once," mode. The speaker creates these very conditions.

In the second stanza there's a weird moment where the speaker acknowledges the worldliness of her beauty, but states that "one man loved the pilgrim soul in you, / And loved the sorrows of your changing face" Okay I have to admit this is pretty suave that the focus is on love throughout time rather than the individual moment of beauty. But that inner voice in me is that the "he" loved his constructed version of her the one that had "sorrow" or was a "pilgrim." But then there's that other side of me that argues that what the speaker is doing in less than two lines is showing that the he loved her emotionally, spiritually, and physically. Yes, I will continue to argue with myself about the second stanza.

But not the semi-colon at the end of stanza two which leads to the connection between the subjects current self and the current epiphany. There's an assumption that the subject learns that the man loved her completely (and currently does) in the second stanza. What happens in the end is what the speaker wants to happen: "Murmur, a little sadly, how love fled" and I think this is the real tragedy in the poem. The speaker -- (the man in the poem) wants this epiphany to happen, no matter the time and space, but has to construct it in the form of a poem rather than actualizing it.

The last image could be a reference to many things: death, immortally watching, an allusion to God. Yes, but the image, although can be interpreted in many ways, leads to the same conclusion of loneliness from the speaker -- a sense of distance away from the subject. Will the subject realize anything, who knows. But as the reader who read and gained insight and experience from this poem, yeah, I realized a lot.

It was that time of the year again where I go back to my mother's house over Chinese New Year. It's not too late for me to wish all of you who celebrate a slimy (just kidding) Water Snake year as the 15th day is still around the corner and endless Instagrams of lou hei sessions are flooding my timeline.

This time the snack table was full of red-topped jars filled with homemade goodies, contributions from yours truly included. As I lazed around at home munching arrowroot chips and traditional (read: folded, not rolled) kuih kapit by the bucket, it seemed that this year's standard of even these home-baked offerings have gone south, much like how it is close to impossible to get good char siu less you make it yourself.

The truth about char siu is that it boils down to how you like yours. I like mine full of flavor and layered with enough fat, so the lean cuts of char siu I typically get here don't knock my socks off. Almost everyone I know make theirs with whatever they have in their pantry, rarely following any sworn by recipe. I don't think one really needs to go out of the way to look for maltose or other weird ingredients to make what is essentially a simple hunk of roasted meat, much less add red food coloring to make it unreal.

Perhaps the only drawback making this at home is having a smoke filled apartment every time I open the oven to baste the pork. The result, though, each slice of juicy, slightly charred out the outside meat, is worth the trouble. Serve with warm rice, or if you're like me, wanton noodles and a soft-boiled egg.

Char Siu 叉烧 (Cantonese Barbecued Pork)

Note: For a less fat option, use pork butt/shoulder or pork neck. If your oven is not tall enough to hang the pork strips from hooks, roast them on a rack lined tray and rotate every time you baste for even browning. If you have a charcoal grill the results will be even more awesome. Some people are adverse to fish sauce - if you're one of them, replace with more soy sauce, but the flavor will not be the same. As with all marinated meat, the longer it gets the better, so start this recipe one day ahead.

  • 1 kilogram pork belly, cut into 3 long strips, rind removed
  • 8 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon garlic powder or 3 cloves garlic, grated
  • 5 tablespoons honey
  • 1 tablespoon red fermented bean curd liquid only
  • 1 tablespoon Chinese cooking wine (紹興花雕酒, Shao Hsing Hua Diao Jiu)
  • 1 tablespoon sesame oil
  • 1/2 teaspoon salt

When ready to roast, preheat oven to 200°C (convection fan on), with the wire rack on the top most shelf and a foil lined tray on the oven floor. Remove pork pieces and pierce one end with a S-hook each. Reserve the marinate in a bowl with a basting brush. Hang the pork strips from the wire rack over the drip tray and roast for 30-35 minutes, basting with the marinate every 15 minutes or so. Once pork is done, reduce the marinate liquid over medium heat on the stove for about 8-10 minutes. Slice the pork strips to serve, with the drippings from the roasting tray as well.

It's best to slice only the amount you wish to serve. Store leftovers with the sauce to keep moist and reheat covered in a low oven for about 10-15 minutes.

The Glutton Gourmet

I have not tried this but it looked great on the Ming Tsai cooking show on PBS. The link to the original recipe:

2 4-oz. pieces salt cod
2 cups dry white wine such as Chardonnay
¾ ounce dried porcini mushrooms
2 "no boil" lasagna sheets
½ cup fresh English peas, shelled
½ cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 ounce pancetta, sliced in 1/3- x 1/3- x ½- inch pieces
1 shallot, thinly sliced
2 sun-dried tomatoes, julienned
½ cup lemon juice
½ bunch roughly chopped parsley leaves
Kosher salt and freshly ground black pepper to taste

Two to 3 days ahead, place the salt cod in water in the refrigerator. Change the water frequently.
In a small pot, bring the white wine to a simmer. Add the dried porcini mushrooms and simmer for about 15 minutes or until they are plump and re-hydrated. Strain the mushrooms and reserve the wine.
Meanwhile, in a large pot of boiling water, cook the pasta sheets for about two minutes or until they are al dente. Remove from the water and place on a cutting board with a long edge toward you. Slice into ½-inch thick ribbons and reserve.

In the same water, blanch the English peas for about 45 seconds or until they float. Drain and reserve. (If not using immediately for last step in this recipe, shock in an ice bath to stop the cooking process).
Meanwhile, in a medium sauté pan over medium-high heat, add the olive oil, garlic, pancetta, shallot, and sun-dried tomatoes. Allow to soften, about 3 minutes, then add the lemon juice. Add the rehydrated mushrooms and about 1 cup of the hot wine to the poaching pan. Bring the mixture to a simmer. Season the fish with pepper and add it to the pan. Cover with a lid. Cook over medium-low heat until the fish just cooked through, 6 to 7 minutes.

Add the reserved pasta ribbons and the reserved peas to the sauté pan. Cover with parsley.
To plate: Using a slotted spoon or fish spatula, transfer the fish to a large bowl. Spoon the broth over the top and surround with the vegetables and noodles.

The Food Almanac: Tuesday, February 19, 2013 - Recipes

Hey there, I'm Hannah Queen, baker and photographer. I live in the Appalachian mountains of North Georgia, and I love Jesus. I like simple things, fresh ingredients and flowers, tea with honey, good music (mostly folk and bluegrass, big band and classical), trips to the farmers market and early mornings. I’m the happiest when I’m in the kitchen, creating something tasty, and when I’m behind my camera, taking pictures of everything I see.

I wrote a cookbook! You can purchase it now:


I love it that you say you love Jesus, because I do, too, but I never think to do that on my blog :) You bless me!

wow very nice all my friends love it, good luck what you aspire goal in building this blog, I say thank you for what I have here. Greetings from me. jual, kami ini menjual berbagai macam alat perangsang yang dapat di gunakan untuk membantu fitallitas sexsualitas yang kurang memuaskan, sedia alat bantu sex wanita, dan juga meyediakan macam macam sex untuk pria. bukan hanya itu saja kami juga menyediakan berbagai macam obat kuat pria dan obat perangsang wanita dan juga obat pembesar penis serta peralatan alat terapi penis

Glad I read this information its really helpful for me and I will save it too. Thanks for sharing with everyone. Cream Temulawak Asli Paket Susu Domba Cream Sari Asli Body Slim Herbal

Just found your blog from Simply Recipes. what beautiful food and photos! I'm a GA girl too, now in NC. Keep up your excellent work, Hannah and may God bless you richly for your service unto Him!

The bio looks great! I also found your blog through Simply Recipes and its great to see other great food blogs here in Georgia

Did you seriously just start your blog in October last year!? AMAZING, Hannah.

Loving your new domain and features - like this about page!

I too found your blog via simply recipes tweet. You are an inspiration at 19. Great blog. The photos are amazing! And I'll be trying those oatmeal cookies tonight!!

Hi! Your blog just made my day. I was looking for a recipe for pumpkin cupcakes and I sifted through to find yours with the beautiful pictures. It must have been fate as I'm from GA as well! Keep up the good work!

I absolutely love your site. It's very inspiring. I found your page on stumbleupon and now it's bookmarked and I've shared it with numerous friends today!

Sarah and Sarah: Thanks so much, I'm glad you like it! : )

I just came across your blog when searching for a pumpkin cupcake recipe, and ended up falling in love with your photographs, your love of cooking, and your joie de vivre! I can't wait to read more!

The recipes are very appealing and the photography is amazing. Thanks for sharing that you love Jesus as well.

I just stumbled across your blog - your photography and writing are lovely. Keep up the good work. you have a new reader in Switzerland. :)

Love your blog!! What kind of camera do you use?

I know I don't have to say this, because I know you must hear it a lot, but you're incredibly talented. Simply gorgeous little blog you have here! I love it. It's the first one I've subscribed to on my google homepage. Which says a lot because not only am I food blogger, but I read a lot of other food blogs out there. You've got something really special here. I had to share with you, because in my opinion, there simply is no such thing as too much praise and you truly deserve it!

alice - i use a canon digital rebel xsi. i love it!

Congratulation for the beautiful blog! You are really good at photography. Where do you learn taking great photos? Another question, why don't you like cilantro? it is a wonderful thing! Have you tried it in Thai foods?
I'd love to cook for you someday and see if I can change your mind.

hi nat! thank you! i taught myself photography. : )

i just don't have a taste for cilantro, i feel like it overwhelms everything else in a dish. maybe i'll like it one day!

I can't believe you're 19.
Your photos are absolutely beautiful.

I love your blog, your love for Jesus, as well as your photographs - So very talented!
I'll put you on my blog roll-

Beautiful site, I stumbled upon you on twitter. Your photography is so pure and clean. love it! Nadia

I just found your blog through Bella Eats, and am already completely taken by your stunning photographs and delicious recipes. I am definitely a new fan!

How cute is your blog! I love love love it!

Hillary @ Nutrition Nut on the Run

Well thanks to the lovely gal above me, I found you! Your blog is amazing! I can't believe I've never found it before- total foodie porn.

Food +Amazing Photographs is one recipe for a great blog! And a love for Jesus! Amennnnnn to that.

What a great blog and what an amazing girl!
I wasted no time adding you to my blogroll.
God Bless. :-)

you inspire especially since you say that you love Jesus out loud. thank you. i came upon your blog through Kitchen simplicity & i think you are talented. keep it going.. God Bless.

hannah- I am LOVING your blog. Such gorgeous photos! Off to add you to my rss now!

Umm, Hannah, I love you.
I feel a kinship with you. I was home schooled too, and now am home schooling my 3 babies.
I too, love Jesus.
I can't believe you are 19. You are an amazingly talented lady. How wonderful for you to have found these passions already and to be doing so much with them. I am so excited to be along for the ride.
I just visited your other blog and I am in love with that one too.
Really, you inspire me every time I visit your blog--your baking, your words, your photos--all of it.
Keep doing what your doing and tell your Mamma she did one fine job of schoolin you!
Greta E.

Your blog is just lovely. I too am nineteen, homeschooled, a blog addict, and love Jesus with all my heart. :) So nice to share that in common with another blogger & artist. I have just begun to love baking once again, after many years of a love/hate relationship with it. Your photos are simply inspiring. Definitely making your site a favorite.

Hi Hannah, I just came across to your blog and LOVE it! and also impress with your photography. wow, you're young and VERY talented!! Since someone already asked what kind of camera you're using, I want to ask you what type of lenses that you're using. I dont have a blog, but you inspire to create one!(soon. cross my fingers) However, I do have a website thingy that you can check out. :)

You're only 19? That's really impressive. =] I love your blog, and your photography is absolutely gorgeous.

HAnnah,i love ur blog,i love ur name and evrything about u and yeah the most beautiful fact that you love Jesus. I love him too.
Have to go thru every post here-right here am at ur pop tarts dear-ur pics amazing dear.

Go Hannah! Love your photos and the recipes. You stay on your path and keep loving the Lord and sharing the beauty of His blessings around you!

I'm 16 and love baking and just started a blog. Your blog is inspirational!

You are a very talented photographer, and from what it looks like, also a very talented baker! Keep it up, as either could be an excellent career for you in the future. If not a career, then certainly a lifelong passion. Just stumbled across your blog, it is lovely. THanks for sharing.

we love Jesus too. we recently started blogging as a married couple and we thoroughly enjoy your blog. God bless.

Hello from a fellow foodie/blogger, Hannah. I can only echo all the good comments above. beautiful, inspiring. such talent and grace.

I'm curious about the photo for your header. I'm assuming you took it. What I'd really like to know about is that tea cup -- it is so unique and. I don't know, rustic. It looks like the work of a skilled pottery maker. Can you share info about it?

Keep up your excellent work. I was thrilled to find the German Apple Cake recipe -- looks and sounds like the cake my husband's late German mom used to make for him. I would love to be able to replicate it for him.

Hi Lynn! That cup is from and it's called a "Wabi Sabi" mug. I love it!

I found your blog through my cousin's site and am now hooked. I love your pictures, and of course the food. How fun that you were homeschooled--my husband and I were both homeschooled (we met in the second grade at a Book It! pizza party) and very much enjoyed the experience.

Hi Hannah, Thanks for the info about the "Wabi Sabi" mug. I just checked out and. WOW. I know this is going to be one of my favorite places to shop for special items. Thanks so much!

Dear Hannah,
I came across your blog from a fellow flickrite who made me their contact. In her caption below her picture she sites you as her images viewed for the tasra365 project. Please excuse the fact I'm not computer savvy and don't know how to hyperlink. I don't have a MAC. Here's the flickr site who introduced you
Now, I would like to tell you that I am simply impressed with your knowledge of photography and command of writing style. I could contribute it to homeschooling but I've met incredible young adults like yourself who learned in public schools. Ultimately, it comes down to desire, will, ambition and passion. You have these great attributes.

Very soon, you will be discovered by magazines if you haven't already. Take your talent along with your love for Jesus and enjoy your future.

You are a the breath of fresh air needed today.
Good luck in your endeavors.

The Food Almanac: Tuesday, February 19, 2013 - Recipes

Sometimes I just like to put all the ingredients for a lasagne into a crock pot and wait for it to cook. This way I don't have to dirty a lot of pans to create one of my family's favorite Italian dishes.


This sounds great - never done this in a slow cooker but it sounds terrific!

Oh my word! This recipe sounds and looks great, as I just acquired a pressure cooker for half price and I'm loving it!! i will make it soon and tell you how it went. I have a post with my new finds and one is a Presto pressure cooker at half price. come over and look! Thanks for sharing this recipe. Big hugs,

OMG! blogger swallowed my comment!! Anyway, I said I love this recipe and that it looks and sounds fabulous! Thank you for the recipe. Big hugs,

This sounds so good and easy, thanks for the recipe!

Mmmmm, looks wonderful! I love things that can be cooked in the slower cooker. So much easier to clean and all the flavors seem to just taste better!

will have to try the slow cooker! pinning, thanks

Il est préférable de cuisiner ses propres lasagnes que de les acheter tout prêts au risque d'y retrouver de la viande de cheval à son insu.

Une recette qui me semble tellement savoureuse!
gros bisous

I just saw this recipe on Mr. Food on TV last night. I am definitely making this over the weekend. How easy is that! And my usual recipe for lasagna is so labor intensive. This looks so easy. :-)

I'm going to have to try this in a slow cooker. Thanks for sharing!

looks very tasty and i always love a good crock pot recipe. marking this for a must make. prolly next week again ty for sharing.

I'll have to give this a try, Sherry! Your photo of it is mouth-watering!!

Thank you for the recipe, I am going to try this. It looks delicious too. I have a beautiful blog candy up on my blog right now if your interested, here's the link,

This will be perfect for me in Florida right now!
We are in a RV and we've had some cool days. Thank you for sharing!

I make lasagna often but never in a slow cooker. Sounds interesting. Thanks for sharing the recipe and enjoy the rest of your week.

Slow cooker lasagne was a topic of discussion between friends the other day - yours looks quite delicious. Looks like it's not absorbed all the sauce - that drives me nuts when that happens. I'll save your recipe in my Ziplist recipes.
Coming here by way of Sarah's Homemaking Linkup
(My main blog does the sign off here in comments, but I have a post directing to my post that I'm sharing w/Sarah's links.)

Isn't this such a great dish to make! Everyone loves lasagna. so good for potlucks, dinner, whatever. Pinning! :)

The Food Almanac: Tuesday, February 19, 2013 - Recipes

This recipe comes from my mom – who recently had it laying out when I stopped by for a visit. I copied it down and decided with winter still clearly here, that it would make a hearty dinner.

We love wild rice, but were not sure how it would combine with the Italian style of this soup – but, it was great.

A nice change from our normal array of soups.

Sausage Soup with Spinach & Wild Rice – from Mom

  • 1 1/2 C water
  • 1/2 C uncooked wild rice
  • 1 lb. turkey Italian sausage (we used links)
  • 1 tsp. olive oil
  • 1 T onion
  • 3 garlic cloves, chopped
  • 3 C water
  • 3 T tomato paste
  • 1 tsp. oregano
  • 1 tsp. basil
  • 3 cans chicken broth
  • 1 can diced tomatoes, undrained
  • 3 C spinach, torn
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 3 T parmesan cheese

Cook wild rice in 1 1/2 C water according to package directions.

Brown sausage, drain. Quarter (if using links) and set aside.

Meanwhile, sauté onion and garlic. Add sausage and 3 C water. Add in seasoning, tomato paste chicken broth and diced tomatoes.

Watch the video: Munchies: Danny Bowien (December 2021).