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Monday, August 3, 2020

Lemonade

Holy Crap! It has been hot out. Usually I love the heat but this year it is killing me. Probably because I can't do anything but stay home and attack the vines in the back yard. Last year was great when Dylan lived on the beach and I had to visit almost everyday, somedays when he was still at work. This year we are in a cute little house and I am finally able to have a garden. So after gardening one day I was feeling a little old fashioned so I needed an old fashion summer drink. Lemonade! The 1924 edition of The Boston Cooking-School Cook Book by Fannie Merritt Farmer delivered.

This super easy recipe didn't call for as much lemon juice as I thought it would. But, I can do this!
I always have lemon juice on hand for cocktails but I thought I should probably go with fresh lemon juice for this drink. Don't you just love my parrot glass? It's huge!
There is something very satisfying about juicing the crap out of a lemon. I strained out all the seeds and pulp. Almost left some of the pulp in. For texture.
So this basically made a simple syrup with lemon. Sorry there are no pictures of boiling water. It was boring.
First I had to do the basic lemonade, ice, water, and the lemonade syrup. It was a lot sweeter than I thought it would be. I don't know why I was surprised. I saw the amount of sugar that is in it.
Let's have a little fun with this! I have watermelon and peaches! The drink on the left has a couple of scoops of watermelon muddled at the bottom. The one on the right has about half a peach.
The basic lemonade was too sweet for me. But it was great mixed with other fruits! The peach was my favorite but I could see keeping this on hand and making fruit lemonades all summer. Strawberry, raspberry, and blueberry would be tasty. Next time I will make it with more lemon juice to give it more of a bite.

My Rating: Too sweet as is but great as a mixer.

Thursday, July 30, 2020

Maple Walnut Pie

I was organizing some of my cooking pamphlets the other day, trying to keep them from getting torn up. (I need to find a good way to store them but also keep them accessible. Any suggestions?) Anyways. I found this one! I had originally put it aside because I didn't cook at that time. But now time to bring it out and explore. Since my last memories of my Grammie are from Vermont I had to go with something maple related. I'm guessing that the recipe is probably from the 1950s or 1960s but I have no way of knowing for sure. One of the last times I sat in the kitchen chatting with her we discussed her weekly trips to the hair salon to get her hair lacquered.
Luckily for Dylan we did not have to bust out the jello.
A simple recipe. I just happen to have a jar of real Vermont maple syrup on hand. I am spoiled. I cannot eat pancake syrup at all. It has to be real maple syrup or nothing.
You don't need a glass of wine but it may help.
Everything smells so sweet my teeth hurt.
This will make a pie. Or so I'm told.
I used an inexpensive, generic pre-made pie crust. It tastes great and is super easy. I highly recommend them.
My edging sucks. Oh well. I am predicting that this will end up like a pecan pie. Gooey and nutty. Kinda looks like it needs more nuts though.
Yeah! This baked up so pretty and smells amazing! Definitely similar to a pecan pie.
I got to baking a little late in the day for baking so I let the pie sit over night to cool. Then forgot to take a picture before I served it up.
This is a delicious pie! I would put more walnuts into it next time but yum! The texture is like a pecan pie but the taste is quite different. Despite the amount of maple syrup it has a fairly subtle maple taste. Just the right amount and not overwhelming. This would be amazing with whip cram or cool whip. 

My Rating: New favorite pie! This is going to make another appearance at Thanksgiving.

Dylan's Rating: "Very good. Needs vanilla ice cream."


Wednesday, July 22, 2020

Chicken Tetrazzini

I have a gorgeously obnoxious orange crock-pot. I used to have a matching avocado green one as well but somebody (thanks, mom) broke it. I love my crock-pot! My favorite things to cook in it are hot punches and soups. While cleaning things out, my mother found an original Rival Crock-Pot CookBook! There is no date but probably 1960's, I think. It matches so well!...It have would match my green one even better...
With an old school crock-pot I needed an old school recipe to try. I have fond memories of chicken tetrazzini, a great mix of chicken and pasta and cheese.
I used a rotisserie chicken because it's so damn easy and fresh mushrooms. I hate canned mushrooms! I used to think I hated all mushrooms but then I discovered fresh ones. and So many kinds! I'll never ever ever used canned.
Gather everything. Throw it all in!
Yum. Buttered pasta. Dylan hates it but I could eat a whole bowl of just buttered pasta.
So, the chicken tetrazzini ended up being a lot soupier than I remembered. Of course I remember it being a baked dish not a crock-pot one. This recipe calls for everything to be topped with cheese (yeah!) and put under the broiler. I don't think that will thicken things but we will see.
So beautiful...Don't measure cheese when putting it on top of something. There is no reason to have any shredded cheese left in the bag.
Broilers and me don't always get along. I probably was suppose to put in on low and really let the cheese get melty. I put it on high and took it out when Dylan asked "Is something burning?" The cheese did not burn! Some just got a little crunchy.
The inside stayed soupier than I wanted but it smells great.
I couldn't get a nice, picture perfect serving. Spaghetti doesn't do what you want it to!

I wished it had been thicker but all in all this was an easy and delicious recipe. I remember it having more ingredients but I feel that this is a good starting point. Next time I would add red peppers and less broth. You could add black olives if you want but I hate them. 

My Rating: Quick and easy for a busy day.

Dylan's Rating: "Not too bad. I like it."