Summer, Diary 4, 2016

Tawny Scrawny Carrot Stew.

Doesn’t that sound divine?

My kids love the book The Tawny Scrawny Lion by Kathryn Jackson. Incidentally, I do too… the copy we have is mine from when I was a little girl. We read it at least twice a week at bedtime, and lately James has been talking about having bowls of carrot stew and heaping his bowl with berries, and soon enough Roman and Rose started relishing the idea too.

So last week I made Tawny Scrawny Carrot Stew.

I looked up several recipes for cream of carrot soup, and then modified slightly to match the stew the rabbits make Tawny Scrawny in the book. The description was a carrot stew, with fish and herbs and mushrooms.

Oh my gosh… it was so good! I wasn’t sure at first, as it’s not a combination one often sees, but it was delicious and easy and I would make it again in a heartbeat.

My kids ate it for supper, grinning from ear to ear, and then we heaped our bowls afterward with fresh raspberries, blackberries, and blueberries. A perfect finish to this dish.

I LOVE to cook from a good book. Redwall, Narnia, Lord of the Rings, Little House, Boxcar Children, The Tawny Scrawny Lion, Miss Suzy… gosh, there’s so many wonderful books out there that just make me want to eat! 🙂

(Not the best picture. Sorry. I took it with my phone, after my growing hoard had all but consumed the pot.)

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Tawny Scrawny Carrot Stew

Ingredients
• 6 cups Carrots, chopped
• 6 cups Liquid (all water, or a mix of water and vegetable broth)

• 15 oz White Fish (I used Cod)

• 2 T Butter
• 2 cans Mushrooms (4 oz each), drained

• 1/2 tsp Thyme, dry
• 2 tsp Garlic, chopped • 2 T Butter
• s/p to taste

Directions
Put the carrots and liquid in a pot and boil, uncovered, till carrots are soft (about 15-20 minutes). Scoop out into a bowl, leaving liquid in the pot. Add the white fish to the pot, another 2 cups of water, and simmer till cooked (about 10 minutes), till opaque and flaking. Pull fish out, and add the carrots back in. Add the thyme and garlic. Use an immersion blender, or a regular blender, and puree the carrots and liquid.

In a small pan, sauté the mushrooms in the 2 T of butter.

To the creamy carrot soup, add the fish, the mushrooms (and mushroom/butter drippings), and another 2 T of butter. Mix to break the fish up. Salt and pepper to taste. Serve.

Enjoy.

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Let it Snow! Let it Snow! Let it Snow!

How does time get away from us? Imagine my surprise (and guilt) when I connected here to discover that the last time I had posted was February 12th, and here it is March 26th.

Shame on me.

A lot has been keeping me busy. We had the Memorial for Sackett Man’s grandmother. Another grandparent had to go to the hospital, as did another, and two of them moved into a nursing home. I’m doing preschool at home with Roman, James outgrew his clothes and I had to go burrowing into boxes in the basement to find any that did fit, and Rose is crawling, walking along furniture, and getting into everything. I’ve written 13 chapters in a ff story, and have been arranging babysitting services for our kids during a business trip Sackett Man and I are taking in April.

But I’m still ashamed. So forgive me.

On the other hand, I’ve had lots of wonderful recipes I’ve been making, and let’s just say that life with children 5 and under is a huge adventure. And we’ve gotten more snow. Again. And again.

I’ve consoled myself by baking desserts for the family and pretending that Christmas is coming twice this year.

Spring is here at last! Can't you tell?

Spring is here at last! Can’t you tell?

Mom and I are also going through the seeds we’ve got waiting in a bag in the fridge, and planning our two big gardens. We’re going to create some mounds in the snow for the squash, watermelon, and potatoes, and we’re going to plow some nice long rows and plant the seeds in the snow. Then the summer thaw come and we’ll sigh as we watch our frozen seeds get washed away in the snow melt. By midsummer we won’t dare mow because there will be little tiny plants sprouting up everywhere in our yard EXCEPT in the nicely plowed garden, and Mom and I will be wandering around with our heads to the ground trying to identify what’s growing and if it’s edible, and hoping that the whats-its and whatchamacallits ‘bear fruit’ before the Autumn snows.

Okay, not really. By May (I hope) there will be bare ground to plant in, and God willing we’ll have a fantastic harvest of squash, melon, potatoes, kale, swiss chard, tomatoes, onions, peppers, green beans, beets, and herbs. Among other things. But right now I feel like Mrs. Beaver stuck forever in a never-ending winter.

On the Plus Side, the cliffs and mountains of snow lining our driveway are glorious in size, and during the few days it’s warm enough our two boys and Sackett Man enjoy going out and digging tunnels through the packed giants. By the time Spring is actually here, we’ll have the BEST ‘underground’ tunnel system.

I, in the meantime, have been indulging in cooking and baking. I made a cake, for no reason at all, and took Screen Shot 2014-03-26 at 11.00.31 AMan entire afternoon on it. Yep. I baked, I cooled, I stacked, I frosted, I decorated. It was pretty, and it was delicious. Raspberry Silver cake with a lemon butter frosting. Mmmm… I love making cakes. I never have the time I would like to do all of the ones I want to do, but then again I guess that’s a good thing… Sackett Man and I have no desire to match our sons’ growth spurts; two inches every two weeks would put us in dire straits!

The ‘flowers’ are supposed to be purple. I’m not sure what happened in the photographic translation… I also decided I need more practice at making flowers. Professional I am not. But the family sure enjoyed it. It was gone in two days.

I also made molasses cookies. These are some of my favorite cookies, but then I’m a big fan of molasses. Rich, dark, deep tones tantalizing the tastebuds… Try a tablespoon in a cup of milk. Yum!

Anyway, I creamed the butter and the sugar and the egg. Then I added the molasses and creamed some more. (Thank you Mom and Great Grandma for teaching me how to cream with a wooden spoon!)

Screen Shot 2014-03-26 at 11.04.48 AMAnd this is how I do dry ingredients. I like to sift it all through my mesh sieve. It takes the lumps out of everything (like the baking soda) so that it is all fine and fluffy and partially mixes everything for you. Then you can finish mixing by hand.

Screen Shot 2014-03-26 at 11.05.00 AMAfter combining the dry and wet, I ended up with a VERY thick batter. Time to taste test. Yes? No? Not sure? Taste it again. And again. I think three times is the required number.

Mmm!

Roll by the Tablespoons in sugar and line them on your Screen Shot 2014-03-26 at 11.05.09 AMpan. Little brown, sparkly balls of goodness just waiting to be eaten! Just make sure you bake them first. That’s a very important step.

Screen Shot 2014-03-26 at 11.05.29 AMEight minutes later you will have beautiful brown, sparkly balls of slightly crispy, beautifully soft goodness just waiting to be eaten! And it’s okay, because now they’ve been baked. There’s nothing to stop you now. There was certainly nothing to stop me.

Many of them did make it into my apple cookie jar, I am proud to announce. My self control kicked in soon enough!

This is a family recipe. It’s been made many, many, many times.

~ Molasses Cookies ~ Screen Shot 2014-03-26 at 11.05.38 AM

  • ³/8 C. Shortening
  • ³/8 C. Butter
  • 1 C. packed Brown Sugar
  • 1 Egg
  • ¼ C. Molasses
  • 2 ¾ C. Flour
  • 2 tsp Baking Soda
  • ¼ tsp Salt
  • 1 tsp Cinnamon
  • ½ tsp Ground Ginger

Cream the Shortening, Butter, Sugar, and Egg. Add the Molasses.
Stir in the dry ingredients.
Scoop by the Tablespoon and form into balls and roll in white sugar. Place on a cookie sheet 2 inches apart.
Bake at 350º F for 8=10 minutes.

Enjoy!

Clean Laundry Soup

My boys got to go outside today for the first time this week, bundled up like the little boy in ‘A Christmas Story’. My youngest boy, James, was in within five minutes, his little fingers so cold that his nails hurt, so I peeled him out of his winter wear and wrapped him in a blanket, curled him up on my lap, and put his fingers under my arm to warm them up. Within a few minutes he was better. Then Roman came in.

Those winter adventures sure didn’t last long!

Popcorn and hot chocolate and “Lois & Clark: The New Adventures of Superman” is the perfect antidote for cold fingers and toes.

I put up some Christmas decorations, and folded laundry… and folded laundry… and folded laundry… I’ll get it all done, eventually. And then my kids will wear something and it will start all over again.

My favorite parts of the day? I have three. The first: making and putting up colored paper chains with Roman and James. The second: being called downstairs by my Sackett Man to be shown the amazing cleanup he did down there today. Boxes and bins from the move are arranged and organized, the floor vacuumed and bleached, much of the laundry washed… He’s amazing. Third: providing a delicious supper for my tired, hardworking family, while Rosemary sat in her highchair and indulged in a saltine cracker.

Winter Squash Soup

Squash soup. I use any winter squash I have on hand, cream cheese, minced garlic, thyme, butter, and s/p to taste. Everything gets mashed with my potato masher. Then I add enough of the liquid I cooked the squash in to make it the consistency I like, and voila!

This is great with bread and butter.

Of course, I think ANYTHING is great with bread and butter… but that could just be because I love bread. And butter.