Larky Lady's Lingerings: January 2009

Thursday, January 22, 2009

A Place of Interest in England

The current Hereford Cathedral, located at Hereford in England, dates from 1079. The cathedral is dedicated to two patron saints, namely Saint Mary the Virgin and Saint Ethelbert the King. The latter was beheaded by Offa, King of Mercia in the year 792. Offa had consented to give his daughter to Ethelbert in marriage: why he changed his mind and deprived him of his head historians do not know. The execution, or murder, is said to have taken place at Sutton, four miles (6 km) from Hereford, with Ethelbert's body brought to the site of the modern cathedral by 'a pious monk.

Saturday, January 3, 2009

Nostalgia

Nostalgia is part of leaving the old year and entering the new.
We look back on the special family times–Thanksgiving and Christmas, a graduation in St. Louis, Mother’s Day with a daughter’s family, our England trip and spending time with the family there.
Most of the year 2008 was filled with what I call an adventure in the unusual. In January a close family member told me about a place called Etsy, which is a place to buy and sell all things handmade. By the end of the month I became a member. I opened my shop called "milarks’ Creative Connections" with a few of my handmade articles and began creating in earnest after that. Sewing, quilting, knitting and crocheting took on new meaning because it was something I could share. Digging out some Vintage items served a double purpose–emptying shelves and drawers as well as finding someone with a new appreciation for those things. How rewarding has been all the friendships that have developed through being part of Etsy.
Then the Larky Lady’s blog was created. What fun to tell about our various endeavors with plants and growing things. What fun to share pictures of our England trips. What fun to include the awesome pictures EG took of the pelicans and their extended stay on a nearby lake. What fun to include submitted recipes by friends and family. Yes, all that has been fun. Not so, telling about the tragedy of a tornado or a flood, or two little girls with serious illnesses.
So the year was filled with memories to cherish. Rumblings about what’s in store for 2009 make us uncomfortable. We may choose to look at the bleak picture of our future, or we may trust our faith. The choice is ours, isn’t it?
Warmest of wishes to all my blog readers.

Recipes

Carrot & Orange Soup Recipe
Ingredients:
1 Onion, finely chopped
Salt Pepper
3 tbsp Light Olive Oil
6 Medium Sized Carrots, peeled and sliced
4 c Chicken Stock
Cream
1/4 c Small Black Olives drained
Zest of 1 Orange
1/2 c Orange Juice
Directions:Heat the oil over moderate heat and add the onion and orange zest. Fry gently, without browning, until the onion is soft. Add the carrots and stock, bring to the boil and boil gently for about 15 minutes until the carrots are tender. Remove from the heat and puree until smooth in a blender or food processor. Place back on the heat, in a clean saucepan and bring to the boil. Remove from the heat and add the orange juice, do not reheat otherwise the orange flavour will dissappear. Taste, season and serve with a little cream drizzled onto the soup and a sprinkling of chives.

Focaccia
Makes 1 flatbread
2-3/4 cups all-purpose flour
1 envelope FLEISCHMANN'S RapidRise Yeast
2-1/2 teaspoons Spice Islands Oregano (leaves)
1/2 teaspoon salt
1 cup very warm water (120E° to 130E°F)
2 tablespoons olive oil
1 egg
In large bowl, combine 1-1/2 cups flour, undissolved yeast, oregano, and salt. Stir very warm water and oil into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Cover; let rest 10 minutes. With lightly oiled hands, spread dough in oiled 13 x 9-inch baking pan. Spread with selected topping. Cover loosely with plastic wrap; let rise in warm, draft-free place until almost doubled in size, about 15 to 30 minutes. Bake at 400E°F for 25 minutes or until done. Let cool in pan on wire rack or serve warm, cut into squares.

English Recipe

English Recipe Treacle Tart
For the pastry:
225g/8oz plain flour
110g/4oz butter, chilled and diced
1 medium egg
For the filling:
450g/1lb golden syrup
85g/3oz fresh breadcrumbs
generous pinch ground ginger
1 lemon, zest, finely grated
and 2 tbsp of the juiceMethod
1. Rub the fat into the flour until it resembles fine breadcrumbs.
2. Mix in the egg with a knife,then knead to a smooth dough..
3. Use the dough to line a 23 cm/9in loose bottomed tart tin, prick with a fork and leave to rest in the fridge for about 30 minutes.
4. Preheat the oven to 190C/375F/Gas
5. Bake the pastry blind for 10-15 minutes until light golden brown.
6. Mix together the filling ingredients and pour into the pastry case. Bake for about 30 minutes. Serve hot or cold.

Recipes

Aaron’s ZIPPY CHICKEN CORN CHOWDER
2 lb. cubed chicken breasts
4 T. margarine
1 lg. red pepper, chopped
2 med. leeks, chopped
3 T. flour
1 T. paprika
4 cups chicken broth
2 med. potatoes, cubed
4 cups frozen corn
1 T. Worcestershire Sauce
1 tsp. salt
½ tsp. hot pepper sauce
1 cup half & half cream
Saute chicken in 2 T. margarine. Set aside/keep warm. Saute red pepper in remaining margarine. Add leeks; cook 1 minute. Stir in flour and paprika until blended. Gradually stir in broth. Add potatoes. Bring to boil. Reduce heat; simmer 15 minutes or until potatoes are tender.

England Recipes

Scones
2 cups [8 oz] of self-raising flour [If you don’t have self-raising then use plain flour but add 2 teaspoons of baking powder]
2 ounces of margarine or lard
2 teaspoons bicarbonate of soda [If you use baking powder leave out the bi-carb]
½ cup [¼ pint] of milk [if the milk is just turning sour it works better but fresh is OK too]
Pinch of salt
Mix all the dry ingredients together in a large bowl and rub together to a sort of breadcrumb mix.
Add all the milk at once and mix lightly to a spongy dough.
Knead lightly to make the dough smooth and roll it out to about ½ to ¾ inch thick.
Cut out with a 2" round cutter. Brush lightly with milk and bake in a hot oven (220 - 230 degrees C, 425 - 450 degrees F or gas mark 7 - 8] for about 10 minutes.
Cool the scones on a wire rack so that the outside stays crispy.
This quantity makes about 12 - 15 scones.
The most important things to remember are to add all the liquid at once and cook them quickly.

Larky Lady's Lingerings

Thursday, January 22, 2009

A Place of Interest in England

Saturday, January 3, 2009

Nostalgia

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