May Photos - Yummy with a Recipe

Geez... I don't think I've ever written about so much food in my life... and that includes writing a BOOK about cookies!

Memorial weekend, the bestie asked one our favorite Veteran's from the Vietnam War - her brother-in-law - to cook dinner for us. You would think it might be the other way around, but he likes to keep busy.

There's a burger and sausage. I made watermelon salsa (recipe below) and the bestie made Sam's cheesy potatoes. Since it was a late dinner, I was too hungry to wait to take a photo of the deslish cheesy garlic bread. Or the gorgeous red velvet cupcakes. My technique has greatly improved on those!

We all ate and watched some TED TALKS videos. This one about how mushrooms may be the key to saving the planet is AMAZING! Kinda long but makes you hopeful!

Watermelon Salsa

A local restaurant used to serve this with grilled meat in the summer and they stopped. It was so wonderful, light and refreshing...it screams summer! I've been craving it for years! It came out just as good as the restaurant version. 

1/2 a small watermelon or a whole Dulcinea melon

1 small pepper  - heat of your choice - diced

          (I used a yellow one between a bell and jalapeno, but would have preferred a serrano!)

3 green onions diced fine

1 handful of mint, chopped fine

Use a melon baller to cut small chunks of melon. Take about 3/4 of the balled melon and dice to small chunks and mix back into the larger pieces. Add the pepper and onions and mint and toss well. Refrigerate for two hours before serving.

Skunked!

Mabel Lou here. Oh boy has it been CRAZY around here! My mom has been having a case of the mental fits again.

It alls started last week when for some reason, Mom decides it's backwards hiking day. She just does this from time to time... it's our usual hike but go in the way we usually come out. No biggie, Bart and I can adapt.

I rubbed my nose so hard, I took the skin off!

But near the end, Barticus the Farticus and I were snooping around the pond and Mom was much further down, near where we turn around. All of a sudden she comes hot footing out there. Honestly, she was moving so fast, legs flying everywhere. She was calling us to her and Bart went to see about her but I went to inspect what made her so scared. I mean...she's come out of there fast before but she's usually all baby talk and trying to get us to move on to the Big Creek but I knew, this time, Mom was scared!

I get down there and all I can see is the dumb looking black and white kitty. I tried to put her in her place for scaring my mom and she lifted her tail and sprayed some awful smelling stuff on my face! I turned around and started rubbing my face on my butt. I've never encountered a kitty quite like this one!

Just SOME of Mom's potions!

I finally caught up to Mom and Bart and suddenly Mom thinks someone has dumped a car in the creek cause all she smells is burnt rubber and metal. It took a while to make her understand...that was ME she was smelling! (Apparently Mom thinks black and white kitty spray smells like something different than it DOES!) Mom actually drove us to Bart's with her head out the window!

I heard her telling Auntie to come to the car and something about "skunked." Before Auntie came near the car, she made a stinky face and said, "Oh Mabel Lou! You did get skunked."

More of her potions! That red bottle is the Hairy Beast Professional shampoo that Mom thinks stinks so good... whatever!

Mom explained that the black and white kitty was really a creature called a skunk and that spray was telling me to back off! We later learned from our friend 'tilla's dad that the skunk kitty has SEVEN babies!!! So that's what had her so upset!

Anyway, back to Mom and her mental fits. We got home and she locked me outside and made a bunch of phone calls. The whole time she kept putting jars of all kinds of stuffs on the patio. And then, she turned on the water! Now, I love a good dip in the creek, but a bath is a whole other Oprah! I hate hate HATE them!

Me...tied to the Arbor. COULD YOU PUT THAT DANG CAMERA DOWN AND DRY ME OFF MOM???

Mom tied me up to the arbor and she washed me. And then she did it again and again and again and AGAIN! EIGHT FREAKING TIMES she washed me. And to add insult to injury, she did again the NEXT day. EIGHT MORE BATHS!!!!!!!!! And now, daily, she washes my FACE! I think she's just gone nuts! All because I played with a skunk kitty!

Me hiding in the dirt...hoping to get some of that shampoo off me.

Mom's got some more pictures and some recipe she's determined to share so I'm signing off (and going to see if I can hide the shampoo!).

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Mabel's mom here. Yes, I did bathe her eight times two days in a row. And I thought I would share what I learned.

Mabel allowing the baking soda / peroxide to soak. (It's been raining so much here, the grass and weeds are taller than Mabel!)

The skunk spray is oil based so normal shampooing does not work. Skin So Soft by Avon really seemed to help break some of the oil down, followed by a good shampoo with Dawn (no bleach!) dishwashing soap.

The other recipe I found through my dog - trainer brother in law was actually featured on Myth Busters. This actually chemically breaks down the skunk spray allowing it to be washed off:

• 1 bottle 3% peroxide
• 1/4 cup baking soda
• 1 -2 T Dawn

Mix into a slurry, lather and let set, then rinse.

The peroxide soda mix makes some pretty suds on the concrete!

But she still smells faintly of skunk and it reactivates when Mabel dips in the creek daily! We've tried other things to help with the smell:

• tomato juice
• lemon juice
• mouthwash (I worried about the alcohol hurting her skin but she didn't seem to mind)
• vinegar (Ditto on the skin irritation... she took it in stride)
• Dawn (alone)
• T-gel shampoo - blends well with skunk smell
• Hairy Beast shampoo - covers odors fairly well

I'm still amazed this happened but...we do hike in the wild! I just wish it was not on her face. Every time I go to kiss her...SKUNK!

Savory Cookie Recipes

I don't know what came over my sweet tooth this year but as I was surveying my piles of cookbooks and cookie magazines, the only cookie that seemed appealing was not sweet but savory. As I was baking the last few days several friends on Facebook requested recipes and I thought I would post them here so I could find them again.

I got both of these from some Christmas magazines but since neither prints their tag line on the bottom of the page - and I'm notorious for tearing apart magazines - I cannot give credit where credit is due.

Rosemary Pecan Cheddar Cookies

These remind me of cheese balls I cooked once ages ago. They are just wonderful and I can't wait to make a big pot of chili to go with them! I would add a bit more the chili flakes for more warmth. I also want to try these with a smoked cheese blend!

16 oz sharp cheddar grated fine *
1 cup butter melted
1 cup pecans (Orig recipe calls for 3/4 but it didn't seem sufficient)
3 c. all purpose flour
2 t. fresh rosemary
1/2 t.  sea salt
1/4 t ground red pepper. **

1. In mixing bowl, combine cheese, butter and pecans and combine well. 
2. In small bowl, combine all other ingredients. Slowly add to the cheese mixture. Wrap dough in plastic wrap. Refrigerate for two hours. 
3. Preheat over to 350 and line baking sheets with parchment. [or Silpats]
4. Roll dough into 1" balls. Place 3" apart on baking sheets. Spray a flat bottomed glass with Pam and dip into flour. Use the bottom of the glass to flatten the dough balls. ***
5. Bake until browned 18 - 20 mins. 

*I only had 12 oz. of cheddar and grated 4 oz. of Trader Joe's Cottswald Cheddar with grilled onions into mine. I'm certain this was a tasty addition!

** Despite my Louisiana roots, I don't like food that is hot in flavor for no good reason. I don't keep red chilis on hand as a general rule however this summer I discovered ancho chilis from the Temecula Olive Oil company (no longer on their website but it may be seasonal). I bought them for their rich warm smell but found the heat too strong. For this recipe, I had just finished chopping my rosemary in my Mezaluna chopper and decided to give it a try on the tiny ancho seeds... it worked like a dream! I chopped the hot spicy seeds into minuscule bits and it worked great. In the end, I thought they could be spicier so next batch, I'm going to up it by 1/8 t.

*** I couldn't be bothered to roll them my hand...I was in a hurry. I used my tiniest ice cream scoop and then flattened them with a fork.

Goat Cheese  Parmesan Wafers

These were the BFF's favorites. I couldn't get them to slice as thinly as the recipe suggested so mine were not that pretty.

8 oz. goat cheese
1 stick butter  softened
1 c. all purpose flour
2/3 c. Parmesan grated
1/2 c. cornstarch
3 T. chopped thyme
1 T. chopped sage
1 t. sea salt
1 t. ground black pepper

1. In a food processor, combine goat cheese and butter. Add Parmesan, mix. Add remaining ingredients. Divide dough into thirds. 
2. Place each portion on parchment and roll into logs about 7" x 1.5". Freeze (Can be frozen for 6 weeks.... great for gifts!)
3. Preheat oven 325. Line baking sheets w/ parchment or Silpats. Slice into 1/4" slices and place on paper.*
4. Bake until edges are light golden brown ~ 12 mins. Store in airtight container for up to three days. 

*The frozen dough would NOT slice neatly. I ended up defrosting and hand pressing patties!


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Cornbread Dressing

I thought I would share the family recipe for cornbread dressing. My mom's is one of the best. I say "one of" because I've amended and enhanced it over the years... Mom doesn't "do" herbs. But I adore this dish because...it's a whole meal!

And like all good Southern recipes... no measurements! I like to work in stages.

Season a hen to taste and cook. Let cool. Cut all meat into bite size pieces. Share the skin and fatty bits with the pup. They aren't needed.

Make a large pan of cornbread. I prefer one without a lot of sugar. This  a savory dish. I season my cornbread with a little herbed garlic.  Bake til lightly browned. My favorite childhood breakfast on Thanksgiving and Christmas is always buttered cornbread. Now, I realize it was probably the only thing cooked in the house when I awoke hungry and my mother had all burners on the stove going!

Boil half a dozen eggs. Rinse in ice cold water and peel. Smash. I hate eggs... so I smash mine to smithereens but if you like them... bite size will do. Put them into a very large work bowl.

Dice several stalks of celery and a large onion fine. Blanch in some of the hen broth.

Dice green onions and set aside. Chop any herbs you favor. I favor rosemary, parsley and sage.

-------Put it all together------

Add the corn bread to the work bowl, along with the meat, green onions,  and herbs. Mix all well so the boiled eggs are throughout. Add the celery / onion / broth.

Add 1/2 a dozen raw eggs and beat well.

Add hen broth until the batter is cake consistency. It will be chunky because of the meat but it should be soupy. If you run out of broth, canned is fine.

Bake in the oven until it browns on top and all the excess moisture has cooked out.  Serve with cranberry relish.

-----Tips / Alterations -----

• When I'm really busy,  I buy a cooked chicken at Costco or Sam's and use lots of chicken broth. 
• To add another layer of flavor, bake a can of corn in with the cornbread - cutting back on other liquids.
• Diced Ortega chilies are also a great addition. 
• Add a little melted butter to the final batter for richer flavor and MORE calories!
• You can mix up and freeze up to a month in advance! Make a batch at Thanksgiving and freeze half for Christmas.

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The little Creekhiker and I are doing what we always do on Thanksgiving morn - hiking! This year, we have friends joining us for our Thanksgiving jaunt.

Happy Thanksgiving to you and yours!

Chicken Liver Brownies (for Sick Pups)

I wanted to share this recipe from my brother-in-law because I have several friends in ailing pups. My brother-in-law raised dogs his whole life and has boarded and cared for show dogs my whole life. Many times, he would have a dog that refused to eat. He would make this recipe for them and most of the time, the dogs would eat it. Once they got a taste for it, he would crumble it in their regular food, getting them to eat more.

1 lb Chicken Liver
1 C. White Flour Plain
1 C. Corn Meal (or a whole meal flour)
Thyme
Oregano
Sage
Garlic Powder (leave out is your dog is sensitive)

Pulverize liver in blender. Mix flour and corn meal cover top with seasonings. I use about 1 t. but just mix the dry ingredients until they smell good. Pour liquefied livers over dry ingredients and mix well. Batter is very sticky.  Line cookie sheet with foil, spray foil with Pam. Bake15 minutes at 400 degrees til it bubbles on top. Allow brownies to cool. Cut in inch squares.

Store the cut pieces in the freezer. To serve, remove one brownie from the freezer and microwave it 20 - 30 seconds. A sick dog may prefer just a nibble or two at a time...the whole piece can seem overwhelming. But the brownies crumble easily. They also make fantastic treats for all doggies.

The Best Hot Chocolate in the World!

7/20 - UPDATE: The chocolistas found a photo of Argentinian Chocolate Caliente! Here's the LINK.

This post should alternatively be titled "Starbucks...Steal This Idea...PLEASE!"

I was over on the Chocolista's blog, drooling over recipes and decided to publish one here.

I once made a movie in Argentina. We left LA in March... fall in South America. As my body adjusted from spring to fall, the shortening days and the cool breezes flowing in from the rivers and ocean near B'Aires, and my coffee drinking days another year or so away in my future, I longed for a warm cup of hot cocoa. And after one cup, I was hooked and had to have hot cocoa after every meal.

It was like nothing I had ever tasted. And it was so much more than a beverage... It was an experience. One I long for in this country.

First I should explain that cold milk is verboten in Argentina. I remember a friend ordering coffee and, when it arrived, she requested milk. We waited... and waited. Finally the waiter emerged with a steaming carafe of milk. It seems you would never give anyone cold milk for a hot beverage.

So I shouldn't have been surprised when that first cup of cocoa arrived. It wasn't cocoa. It was a steaming mug of milk and, laying on the side of the plate, was a thin bar of Belgian chocolate - about the size of my ring finger. I was puzzled and had no idea what to do. This wasn't hot cocoa. Luckily, I was dining with my secretary, a native.

She explained that I was to stir my hot milk with the chocolate bar. Still confused, I obliged. At first I was annoyed. I wanted to drink it but it was too hot, so I kept stirring until all but the tiniest sliver of chocolate was between my thumb and forefinger. I slipped that into the hot, now brown liquid and licked my fingers. OH! None of that waxy American chocolate... this was heaven!

And it was finally cool enough to partake. It was so wonderful! I became obsessed. This was the standard way to serve Chocolate Caliente (CHOCK oh lah tay).

Sometimes the Belgian chocolate was wrapped. Other times it wasn't and it arrived laying across the mug, the heat rising and causing it to sag a bit. But it was always wonderful.

Chocolate Caliente

1 mug of steaming milk
1 small bar Belgian Chocolate

Stir well and drink slowly. Best enjoyed with a good friend, scintillating conversation and chilly evening.

(And yes, I have written Starbucks but they are apparently idiots and don't know a good thing when it slaps them in the face!)



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