Bush Beans in Raised Bed 2

Gardening was not really successful for me this year.  June in Washington was wet and cool.  My summer was taken up by the forced remodel.  A few things were awesome - blueberries, rhubarb, raspberries, blackberries, the herbs.   All now packed carefully in my freezer.  Others just didn't do much - peppers, strawberries, tomatoes.  I've got tomatoes now, but considering that there are 6 bushes, not much.

The beans are just now ready, in mid September.  Really late.  I planted these guys from seed one warm afternoon when I was on my own. 

Now, I have help. She's six and my favorite helper.  Her mom will marry Step Son in about a week.  She will be my step, step grand daughter.  I can't wait.  She calls me Meemaw.

I show her what size I want her to pick and turn her loose.  Look at her go!  She wants to cook with me every time I see her.  After the wedding, I hope to get a day with her to cook what she wants. 

Until then, we pick beans with our other favorite helper.  I remember similar activities with my own grandmother, now more than 40 years ago.  How is that possible? 

.

Not too bad of a mess of beans, do you think?

We've been looking through my cookbooks together, so I can see what she wants to make.  Anything with chocolate looks like the deal.  She likes the whole cupcake thing.

I talked to her mom about arranging our next play date, but she's a little busy planning a wedding.  Patience. 

Remember to pass along what you know.  

Cannery Pier Hotel

A couple weekends ago we were able get away for three days and two nights to the Cannery Pier Hotel in Astoria, OR.  I can't claim that the town of Astoria is some fabulous tourist destination, but it is pleasant and quaint with some good restaurants and shops and many interesting places to walk. 

We've enjoyed this particular hotel many times when we've needed some relaxation or to escape some particular drama at home.  It is lovely in all sorts of ways.  Service to awesome.   

http://www.cannerypierhotel.com/

I can also recommend the Gunderson's Cannery Cafe where we ate twice will there and have eaten before.  It is consistently good.

I'm a big fan of steamer clams and the ones we had there were really good.

We also enjoy a restaurant called Baked Alaska while in Astoria.  It is excellent.  We even had Thanksgiving dinner there a couple years ago.

The Cannery Pier Hotel has 3 vintage cars which you can reserve to take you to your evening destination and pick you up when done.  It's fun and something different. 

And Baked Alaska has some really yummy food. 

 The kids met us on Saturday. We walked around and saw some of the sights.  With the north Oregon Coast, you are pleasantly surprised and take advantage when the weather is really good.  

Miss Hailey has a hard time putting down the DS, whatever that is.

We walked around; saw things.  Astoria has an interesting history. The city was once known as the salmon capital of the world.  In the 1880s, 40 canneries lined the lower Columbia river producing canned salmon.  The old victorian houses still remain, along with other remenents of the past to explore and enjoy.  It was a happy day.   Remember to get out and take some time to relax.

Peach Preserves

Here is one way I'm preserving tastes of summer 2010


Peach Preserves
About 10 large firm but ripe peaches, peeled and sliced
6 cups sugar

Combine the fruit and sugar in a 4 quart pot.  Cover and let stand in a cool spot for 18 to 24 hours.  After standing, bring pot to boil, stirring frequently.  Bring slowly to 200 degrees F and continue simmering for approximately 40 minutes.  Continue stirring frequently.  The fruit softens and becomes more opaque.  The syrup thicks.  Skim off foam if necessary.  Or add a t. butter to help keep the foan down. 


Immediately fill hot, sterilized half-pint jars with preserves leaving 1/4 inch head space.  Wipe jar tops and threads clean.  Place hot lids on jars and screw bands on firmly.  Process in boiling water canner for 5 minutes.  Yield 6 half pints.


I had a little more which went into a bowl and into my frig.  It will sweeten my morning yogurt for a while.


Remember to enjoy yourself.

Quite a Scream

I might have mentioned that there are a few peaches in my house right now and we are eating and preserving them. So, I’m peeling and slicing a peach and all of a sudden an Earwig comes out of the stem where it was picked and is sitting on the half-peeled peach. I let out a scream and nearly drop the peach.


Now, I’m not afraid of bugs. Earwigs, certainly not. I’m 51 years old. I do not scream. It was just a surprise. Fortunately, Husband and Step Son did not hear. I would have heard about it the rest of the day and a while longer than that.

With the knife, I flick the Earwig into sink, turn on the water. Into the garbage disposal you go, little bug. This is what you deserve for making me scream. What were you even thinking?

Remember to be unafraid.

Pick the Peaches

I’ve done some pretty serious peach peeling recently. We’ve eaten a lot of them and made peach preserves out of the rest.


When I was in my early teens, I stayed with my grandparents in the summer quite a bit. The farm across the road from my grandparents farm was owned by the McGee family. My grandfather liked old man McGee and he liked my grandfather. They did many trades. One summer my grandfather said that Old Man McGee had given him permission to pick a few of his peaches. My grandfather explained very carefully that I am never to pick a farmer’s crop without permission. A farmer’s crop is money and picking it without permission is like stealing. But with permission, it was okay.

We got up in the morning and went out to the road to get the morning paper for Grandma. We reached across the fence, picked a couple peaches, and took them back to Grandma. She pour a bowl of Wheaties for each of us, the carefully slice the peaches over top. The sugar bowl was placed on the table along with the milk and we were allowed a bowl of Wheaties, peaches, sugar, and milk. Total bliss.

Left Overs

I have a total thing about left overs.  I don't like them.  Could have been the best meal ever the first time around.  Second time, I don't want them.  Don't like them.  I really have a thing about it.

Husband gives me a hard time about it.

I try to cook only the amount needed.  If I have too much of anything I try to send it with someone for lunch or rework it into something else.  Another thing I have a total thing about is wasting things.  My two things are not consistent. 

Let's just say I'm working on this. So tonight we are having left overs.  I've got Hominy Casserole, Chicken Enchiladas and Salmon.  Little bit of each thing.  All things we like.  We'll just warm it up.  

I'm telling myself that this will be alright because I'm making peach jam and don't have time to cook tonight.  Sound work. 

Remember to use your leftovers.

Grandma Strecker's Old Fashioned Mince Meat.

This is the taste of my childhood.  Here is the recipe exactly as it was handed down to me by my mother.  'Nuff said.

Grandma Strecker's Old Fashioned Mince Meat Pie Filling.
1 1/4 lb hamburger, cooked
1 lb raisins
1 11 oz box currents
2 1/2 qts cooked tart apples, my mother prefer Gravensteins.
2 1/4 c. sugar
2 lemons, juiced
1/2 t. salt
1/2 c. molasses
1/4t + 1/8 t. each cloves, nutmeg and cinnamon
1/2 t. allspice

Combine cooked apples and cooked hamburger.  Add remaining ingredients in a large stew pot.  Boil a few minutes.  Pack in quart canning jars and  freeze.  Makes three or four quarts.

My mother froze it in canning jars as mentioned.  See the photo.  I've only opened the freezer 3 times to look at this since I put it in there.  I love freezers.  My grandmother canned this, but you must not.  It could probably be done safely with a pressure cooker, but I do not have the expertise to tell you how.  The way my grandmother canned this is not currently considered safe, although they all lived long and vibrant lives with constitutions of a quarter horse.  Really.  Freeze it. 

And now the family pie crust just the way I was taught. 

http://dinnerattheosbornes.blogspot.com/2009/11/all-for-love-of-pie-crust-installment-i.html

http://dinnerattheosbornes.blogspot.com/2009/11/all-for-love-of-pie-crust-installment-2.html

Just one thing more things.  Here is how my new local hamburger meat from the butcher comes wrapped. 

Cute huh?

Remember to make something special for those you love.