Happy Easter 2011!

We celebrated Easter with too much good food


Too much Candy!


And a little tie dying! This is the third year I've tried this technique. It's so much fun to see how they come out. Using silk from ties (or other silk fabric) cut pieces big enough to wrap the eggs, then tie the ends with yarn.


Then wrap the egg in a white or light color piece of fabric. I cut up an old pillow case. Pull the fabric close and tie the end with another piece of yarn. Put all of the eggs in water with 1/4 cup vinegar. Boil for 20 minutes. Let cool in a colander before unwrapping eggs.



You never know what you will get! The wrinkles in the fabric leave white gaps, but it kind of adds to the swirly pattern.


I like how this pastel paisley came out


The twisty marks at top look pretty cool on some.


Last year I blew a few eggs so I could keep them. I didn't take the time to do that this year and I will hate to throw them away!


Once the eggs have cooled and dried use a little dab of cooking oil to give them a shine.


Word of warning! I don't think the eggs dyed using this method should be eaten. The dye isn't necessarily food safe and it seeps through the shells.


That's a good excuse to keep them around for a while after Easter :-)


For those of you that care - there is a new Egg Pocking champion!!!!!


Yes that IS my hand! Read up on egg pocking HERE if you haven't got a clue what I'm talking about.

The Great Cooking Magazine Challenge February 2011 Edition

Last Sunday I invited everyone to join me in the Great Cooking Magazine Challenge once again. I hope everyone had time to try something new out of some of your cooking magazines - if you are like me you have piles of them waiting to be read. If you didn't have time this week..feel free to add your link later! I had a lot of recipes marked to try for this challenge, but settled on two. Both were fairly quick and both I'd make again, so it was time well spent.

First up is an unusual (at least to me) sounding recipe from the February issue of Bon Appetit (my newest subscription) that caught my eye as something that would be different, flavorful and light - all a bonus when you're watching your weight! I have to say that the highlight of this recipe, to me were the crispy crumbs. Not a one of those went to waste. They kind of remind me of those mustard flavored pretzels. A tip with the recipe noted that the addition of these crumbs eliminated the need for toast and I do agree it was enough to satisfy my carb addicted taste buds.

Sunny Side-Up Eggs on Mustard Creamed Spinach with Crispy Crumbs
Bon Appetit February 2011

Ingredients:

• 1/2 cup coarse fresh breadcrumbs made from crustless country-style bread (I used a great roasted garlic stuffed bread)
• 5 teaspoons Dijon mustard, divided
• 2 teaspoons plus 1 tablespoon olive oil
• 1/2 teaspoon mustard seeds
• 1 9-ounce package fresh spinach leaves (I used kale because its what I had on hand - any green would do)
• 3 tablespoons half and half
• 1 teaspoon chopped fresh thyme
• 2 large eggs
• Fresh thyme sprigs (for garnish)

Preheat oven to 400°F. Toss crumbs with 2 teaspoons mustard, 2 teaspoons oil, and mustard seeds in medium bowl to coat. Scatter on rimmed baking sheet. Bake until golden and crisp, 6 to 8 minutes. Meanwhile, add enough water to deep large nonstick skillet to cover bottom. Add spinach; toss over high heat to wilt, about 2 minutes. Scrape into sieve set over bowl; press out liquid. Wipe out skillet; reserve. Transfer spinach to medium saucepan. Add 3 teaspoons mustard, half and half, and chopped thyme. Stir over medium heat until thick, about 3 minutes. Season with freshly ground black pepper. Remove from heat. Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Crack eggs into skillet, spacing apart. Fry until whites are cooked through, 3 to 4 minutes. Divide spinach between 2 plates, spreading out as base for eggs. Top with eggs, crumbs, and thyme sprigs.





The second recipe I tried comes from the February/March edition of Taste of Home. I've been getting this magazine for years and it really doesn't let me down often, especially in the dessert department. This one sounded to yummy and warm and comforting and it was every bit of that! The cake is a bit gingerbready and the topping peary, appley, nutty and caramely - so many good things wrapped up into one!

Spiced Pear Upside Down Cake
Taste of Home - February/March 2011



Ingredients:

• 1/2 cup butter, melted
• 1/2 cup coarsely chopped walnuts
• 1/4 cup packed brown sugar
• 2 large pears, peeled and sliced (I used 1 pear and 1 apple)
  
• 1/2 cup butter, softened
• 1/3 cup sugar
• 1 egg
• 1/3 cup molasses
• 1-1/2 cups all-purpose flour
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup warm water
• Ice cream, optional

Pour melted butter into a 9-in. square baking pan; sprinkle with nuts and brown sugar. Arrange pears over nuts. In a large bowl, cream softened butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, cinnamon, salt, baking powder and baking soda; add to creamed mixture alternately with water, beating well after each addition. Spread batter over pears. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm with ice cream if desired.


So lets see what you did for the challenge! Add your link below. I'm trying Linky Tools this time instead of Mr. Linky, so hopefully it works well. Let me know if you have trouble.

Mosaic Monday ~The 5th of July

Our 4th of July was kind of a bust since it was cloudy and 53 and threatening rain at the time we should have been headed to the water to watch fireworks. Oh well...there's always next year! We had a great fireworks show from our front window though. The people in our neighborhood must have had to take out some second mortgages to afford the displays we saw! I had prepared a little picnic....quiche and Cherry pie, so we just ate it at home. Today ended up being glorious and the forecast actually has one day this week pegged for 94...hows that for a turnaround 40° difference!!!



I can't believe I've lived in Washington for 7 years (July 6th to be exact) and I don't think I have ever made a cherry pie. But I remedied that this year! This recipe was just right..not too sweet, not to tart.

Fresh Cherry Pie

Inspired by this post on Make and Takes.com who adapted their recipe from The Joy of Cooking

2 prepared pie crusts (store bought or homemade), rolled and ready to use

5 cups pitted sour or Bing cherries (2 to 2 1/2 lbs.)
1 1/4 cups sugar (3/4 cup for Bing cherries)
3 to 3 1/2 tbsp. cornstarch or quick-cooking tapioca
2 Tbsp. water
1 Tbsp. fresh lemon juice
1/4 tsp. almond extract
1 to 2 drops red food coloring (optional–I didn’t use it)
2 to 3 Tbsp. unsalted butter

Preheat oven to 400 degrees F. Fit one of the rolled pie crusts in a 9 to 10″ deep dish pie plate.

Place the pitted cherries in a large bowl. Sprinkle with sugar and cornstarch. Toss. Add water, lemon juice, almond extract, and food coloring (if using). Toss again to coat, making sure no lumps of sugar or cornstarch remain.

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For our 4th of July picnic I knew I wanted quiche because I thought it would be portable and also give me the opportunity to use up a few things from the fridge. I browsed a few recipes and made my own conglomeration.
Bacon, Tomato and Mushroom Quiche

Start with your favorite pie crust and precook in pie pan at 425 for about 5-7 minutes. Take out of the oven, then begin to layer your ingredients. I used the following in the order given:

6 piece of bacon, crumbled
A cup or so of cherry tomatoes, halved.
One sauteed onion
1 cup chopped mushrooms, sauteed with onions
1 baby garlic (still looks like a bulb) chopped, sauteed with onions and mushrooms
Colby Cheddar mix, shredded about a cup sprinkled on top
3 eggs beaten with 1 cup cream (pour over above mixture)

Turn oven down to 375° and cook for about 40 minutes or until knife comes out clean.
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Since I missed the big fireworks and maybe so did some of you I thought I would try to find some natural fireworks. If you squint maybe some of the bloom bursts will fool you!

This Veronica looks like shooting rockets


Alstromeria is just HOT enough looking to be fireworks!


Neat little geranium explodes with color


Mountain bluet is a pretty burst of blue


This golden feverfew would brighten a night sky


This ageratum looks like tiny sprays of blue fire poppers


These hosta blooms really reach out and grab you


All we need is a little red to go along with these blue and white geranium Splish Splash sparklers


How about lily Lollipop for a fireworks encore?


This old fashioned daylily is like a sunburst


Phlox unfurling is pretty exciting


Closeup clematis explodes like a BANG!


I'm going to set off a sky rocket if I actually get tomatoes this year


This little guy is like those double fireworks that change colors


And again with the rose campion


Calendula making a loud pop


And the Grand finale, a red white and blue finish


I'm adding this post to Mosaic Monday over at Little Red House. Check out all of the other neat mosaics. I bet you might even see some REAL fireworks!


Join me in the fun! I'd love for you to participate in this event with me. Bring your ice cream related posts...anything goes! Tablescapes, recipes, memories, and favorite products will all be welcome. Or anything else you come up with. Check out last year's post HERE to check out what it's all about. See you at the parlor!

Flashback and Foodie Friday~Double Flash

We had a pretty mild winter over all although we had one very cold spot, but its been a marathon runner...still hanging on. We have not reached 75 degrees yet this year. And that is a record for even drizzly rainy Pacific Northwest. This morning the friendly but weary weatherman said its unlikely we will see it anytime in the next two week! So I took a peek back to last year to see what I had going on..I love this kind of competitive flashback. 2009 is definitely whoopin 2010's butt! I already had hydrangeas blooming. This year they aren't even buds cute enough to photograph yet. Score 1 for 2009



These cute little Lollipops are still hiding today. Score 2 for 2009


I noticed today that the pink spirea is on the verge of blooming...just barely trying to open up..what a difference a year makes! Okay maybe close to a tie...


Now I'm scared...I haven't seen hide nor hair of this verbascum this year. I wonder if its gone???? Score 3 for 2009


Score 4 - Happy Daisy Sunshine 2009..not a bud in sight this year.......


And I think its a slam dunk Score 5 for 2009...beautiful pink daylilies!



Poor 2010.....Guess the only thing it has going for it is good food!


Sunny side up! These are my favorite eggs...taught to me by my french cousin Ethel. Let's call them,

Ethel's Eggs

2 large fresh tomatoes, peeled and chopped (drop for a second in hot water if the peel gives you trouble)
BUTTER - a must (I am not a butter snob, but margarine just will not do in this case)
Salt, Pepper
Thyme, basil, rosemary

Saute a couple of tablespoons (give or take) of butter and tomatoes seasoned with salt and pepper and the other stuff to taste. Cook until it makes a sauce that starts to thicken slightly. Make room in the sauce to crack the eggs..this is how you will know if the sauce is ready. You will be able to kind of make a space without the juice running in too fast. Cook until eggs are set. Serve with french bread to sop up the juice.

I guess in a way this is a double flashback. I have a lot of happy memories surrounding these eggs. Here's Ethel in her cute little kitchen. I spy a bowl full of good tomatoes destined for the frying pan!


If you've got one please add your Flashback below and link back to me!



I'm linking up to Designs by Gollum's Foodie Friday event. Go check out all of the other great recipes HERE.

Happy Easter and Tie Dye Act II

Hope everybody had a wonderful Easter or Passover this week! As usual we ate too much
On the menu....spiral cut ham, pineapple rings,



Best Ever Rolls (Randy's Mom's recipe),



Luscious potato casserole (See recipe HERE),


and a new to me Asparagus with Buttery Bread Crumbs.


We also had deviled eggs that somehow didn't make it out of the fridge! Snack for me tomorrow :-)

Asparagus with Buttery Bread Crumbs
adapted from this recipe found on Serious Eats

1.5 pounds asparagus
1/4 cup extra-virgin olive oil
1 tablespoon champagne vinegar
Zest of 1 lemon
Juice of 1/2 lemon
1 teaspoon Dijon mustard
3/4 teaspoon Kosher salt, divided
Freshly ground black pepper
2 tablespoons butter
1/2 cup dry breadcrumbs
1 clove garlic, crushed with a chef's knife

1. Wash, dry and trim off the woody bottom portion of the asparagus.

2. In a large zip-top plastic bag (if you're an earth murderer like me) or a long, shallow dish, combine the olive oil, vinegar, lemon zest and juice, mustard, 1/2 teaspoon of the salt and the pepper, and crushed clove of garlic. Add the asparagus and toss to coat. Marinate at room temperature for at least 30 minutes, or in the fridge for as long as you like.

3. After marinades, saute asparagus until tender (I added a bit of water to make them more tender).

4. Meanwhile, melt the butter in a small skillet over medium-high heat. Add the breadcrumbs and remaining 1/4 teaspoon salt and cook, stirring often, until the crumbs take on an amber color and smell like you couldn't possibly resist eating them by the spoonful. Serve the asparagus with crumbs sprinkled over top.

There are two Easter traditions that I love...dying eggs and Pocking them. Now I know that most of you know what dying eggs is, but only a handful of you know about pocking. See my Luscious Potato casserole from last year above for details. And stayed tuned below for this years winner. Last year I tried a silk dying method of egg coloring using some old ties that I've collected that produced some pretty cool results so I thought I would give it a try again this year.


Its kind of hit and miss since some of the dyes adhere less than others.



I blew a few of the eggs so that I wouldn't have to throw them away if they turned out. Luckily some of my favorites ended up being the blown eggs. Including this groovy one.



The effect is really neat and on some looks a lot like tye dye



But on others you get a LOT more detail


The shiny shell is simply vegetable oil rubbed on



I wish I knew how to get the fabric on a little smoother because you get white spaces where the wrinkles are


Which can actually create a neat look on some eggs



I guess in a way it adds to the look




I love having a chance to use my Deviled Egg dish


And some of my egg cups



I think the Easter Bunny likes them too


Because he left a few in our baskets


So because the dyes on these eggs are not necessarily food safe (not really sure?) I boiled a few more eggs to eat. I ran out of time so didn't dye these. So the pocking contest was a little dull....especially since I DIDN'T win!!!! Randy won again!!! Dang him.


I'm joining in over at Little Red House for Mosaic Monday! Check it out HERE.