Harvest musings

As the cooler weather approaches, I always think a lot about preparing for winter. With all the economic difficulties going on, this had been an even stronger urge this year. Last week I made rose hip jelly. Yesterday I made mint jelly. I also dried a number of herbs from the garden. We've been picking tomatoes and carrots almost daily for the past few weeks. Soups are a big menu item again. I think these are all comfort types of activities.

Rose hips are beautiful remnants of the roses that once graced the plants. This was the first time I've tried making this jelly and it turned out very well. What fun to make this beautiful food.

Cider time is here again. Go to a cider mill if you have a chance and partake of freshly pressed apple cider. Take some home to make hot mulled cider. Cider always indicates autumn to me right along with the crisper air.

Hello again

It has been a long, busy summer which isn't an excuse for not blogging. I'm sorry. After I started my new job and new business, I just ran out of extra energy for this. Now I'm more accustomed to this schedule and will take up writing again.

I love Jane Austen. There is a wonderful Jane Austen community online. You can access many very interesting writers from http://www.austenarium.com. There are wonderful alternatives and sequels for Persuasion. Beware though, these stories can be addictive. Some of the online versions are now coming out as standard books, so you can read them that way too.

My garden took most of my spare time this summer. We've enjoyed lots of fresh fruits and vegetables. Now that cooler weather is here, we're mixing those into the casseroles that autumn brings. While the garden is still growing strong, I find I keep killing rosemary plants. I love rosemary and want it fresh but have a black thumb. So far, I've managed to kill 4 in the past year. I bought another one today and hope to have better luck.

Menus and thoughts

Spring is such a wonderful time of year. I love seeing the flowers in bloom. Here is Utah, we've had rain in the valley and everything is lush. This is set against a backdrop of snow topped mountains. Our rain meant fresh powder around us. I am awed by the beauty and drama of it-and I'll share if I ever get a digital camera.

Today is Flag Day. There are lots of things wrong with the United States, just as there are with any country. But there are so many more things right-things we aspire to even if we do not always succeed with the execution. Our ideals of justice and equity, diversity, and fairness would make our world so much better if adhered to. I fly the flag proudly today to remind me how blessed I am to live here.

Tomorrow is Father's day, so most of the menus this week are at my husband's choosing. Luckily, he is willing to eat leftovers even then. And I still get to pick lots of things from the garden.

• Sunday
  Pot roast with carrots and new potatoes
  Gravy
  Chard
  Bread pudding with strawberries and chocolate chips
• Monday
  Hot open faced roast beef sandwiches
  Mashed potatoes
  Green salad
• Tuesday
  Bisquick easy beef pot pie
  Broccoli salad
• Wednesday
  Chicken stir fry
  Brown rice
• Thursday
  French bread pizzas-one pepperoni, one veggie
  Green salad
• Friday
  Hamburgers
  Chips
• Saturday
  Grilled salmon
  Grilled veggies
  

Menus 6/8-6/14

Spring is here and it's nice to take advantage of it. Much of this comes from my garden this week. It's so exciting to pick asparagus and strawberries at the same time as lettuce, chard, and spinach. Peas will be coming soon.

• Sunday
  Baked chicken with asparagus
  Green salad
  Fresh strawberries
• Monday
  American chop suey
  Green salad
• Tuesday
  Calzones
  Green beans
• Wednesday
  Chicken vegetable soup
• Thursday
  Tuna macaroni salad
• Friday
  Cream of broccoli soup
  Multi-grain rolls
• Saturday
  Salad greens with strawberries, pralines, feta, and grapes

Menus 6/1-6/7

• Sunday
  Baked chicken in mushroom sauce
  Asparagus
  Whole wheat rolls
  Easy strawberry shortcake
• Monday
  Chili verde
  Green salad
• Tuesday
  Leftover baked chicken
  Three bean salad
• Wednesday
  Leftover chili verde
  Green salad
• Thursday
  Gypsy salad on chard and romaine
• Friday
  Hot dogs in buns
  Baked beans
  Green salad
• Saturday
  Apple pancakes
  Chicken sausages
  Fruit salad

Mushroom sauce: place 1/4 c olive oil in saucepan. Add 1/4 c flour and stir well. Add 1 can chicken broth and stir until smooth. Cook stirring continually over low heat until thick. Add 1/2 milk or cream, 1 4oz can mushroom pieces, chopped parsley (2Tbsp fresh or 2tsp dried). Serve over baked chicken.

Gypsy salad:
2 c diced turkey ham
2 c diced cheddar or other cheese
2 c diced dill pickles
2 c diced tomatoes
Mix all together with about 2 Tbsp prepared mustard and 1 Tbsp mayonnaise. Adjust the mustard and mayonnaise dressing to taste.

Easy strawberry shortcake: Mash 4 cups strawberries and mix with 1/2 c sugar. Serve over slices of Angel food cake.