Yesterday was a particularly busy day – a fitting end I guess to what felt like a really busy week.

I worked 6 hours, finishing up my 40 hours and earned a nice amount of commission for the week as well.

I picked up Miss Artistic early from school. She’s had a cough that I originally attributed to allergies after her weekend away camping over Labor Day. Except instead of getting better it gradually got worse. The past week has seen it really kicking up especially during exercise. So, I brought her to the Dr. who prescribed some antibiotics, more as a “just in case” than anything else.

Then we went food shopping. I overspent. Granted I stocked up on a few items that were on sale that will see me well beyond this week alone. Granted I purchased a lot of meat, toiletry items, and more goodies for our friend “D” who is serving overseas. His box is as full as it is going to get at this point, and will be being shipped out soon.

We came home and in the midst of unpacking the car and putting away groceries I did a quick straightening of my pantry, filling a bag for Princess Nibbles’ school’s food drive collection, and my ‘fridge. At this point Miss Artistic ran off to the Mall with her friend “S” and I was in the middle of dishing out food for leftover night when Mr Grumpy announced that he wanted access to our bedroom today so he can start replacing our windows. Now, I’ve mentioned before how the 4 of us live in the upstairs of my dad’s house. I’ve mentioned before that I live surrounded by clutter, that I am gradually dealing with. I’ve also explained that we are trying to dismantle the room we use as a mini living room of our own so that Miss Artistic can have her own room. Needless to say my room was a sight!!!

So instead of eating, instead of putting my feet up on the recliner, I wound up doing a mad dash clean of my bedroom for the next 2 hours. Sad thing is that, it still has as much clutter in it as before, but now its an organized clutter and it gives me a head start on spending time in the coming weeks finishing the reorganization of our upstairs living quarters.

The plan for today’s once a week cooking includes a pot of meat sauce (with meatballs and both hot & sweet sausage), a batch of tuna casserole, Swedish meatballs (some of which are going to a neighbor’s house as he had asked for them some time back), and roasted pork loin. I fully expect to be able to freeze some of it when I am done.

In the meantime dear readers I wish you all a glorious weekend filled with blessings that carry you all through the Fall.

Mama Kelly

Written by Mama KellyTags:cooking, food, life, once a week cooking

This was a dish on the holiday tables of my dad’s side of the family, the Polish side, as long as I can remember.My very Italian mother liked it so much she learned to make it, and then I learned to make it, and now both of my girls eat it, and thus it is one of our family traditions.

The dill is a recent addition to the simple recipe I learned from my mother as my online reading has shown that it is a traditional ingredient in Mizeria. I however am not willing to add sliced onions as are also traditional as I am not willing to change the texture of this beloved side dish.

As a side note, if cucumbers tend to give you gastric distress feel free to slice your cukes lengthwize after peeling and scoop out the seeds (which are usually the culprit). If you decide to use this variation you may wish to increase the number of cucumbers in this recipe to 5.

Cucumbers and sour cream

4 Large cucumbers

2 Tsp of salt

1 16oz container Sour Cream

3 Tbsp Apple Cider vinegar

3 Tbsp sugar

1-2 Tsp Dill weed (optional)

Black pepper to taste

Peel and slice the cucumbers paper thin (I like to use a mandolin slicer).

Place in a colander to drain, salting the cucumbers in layers.

Press as much water out of the cucumbers as possible. First while still in the colander (using your fist, a ricer, or even a small bowl as a press) and eventually taking small handfuls of cucumbers and squeezing out by hand.

While your cucumbers are draining, mix the rest of the ingredients and let stand. Once your cucumbers are totally drained, mix into sour cream mixture and place in the refrigerator overnight to allow flavors to meld.

Enjoy!

Blessings

Mama Kelly

Related Reading:

Cooking the Polish Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes

Eat Smart in Poland: How to Decipher the Menu, Know the Market Foods & Embark on a Tasting Adventure

Related Links:

http://www.magma.ca/~pfeiffer/sharon/polish.htm

http://www.polstore.com/html/polishrecipes.html

http://www.outernetweb.com/recipes/

Recipe Zaar – Polish Food

Written by Mama KellyTags:food, recipe

Well I managed to get everything out on the table, HOT, at the same time.  Everyone had a little of everything and the meal was proclaimed great by all.

My youngest child, this year for the first time announced that she LIKES my cucumbers in sour cream which means that at least 3 out of 5 of us will eat it and thusly I will get to eat it more often!

Hubby is watching football … the kids are on the computer … and I am resting, contemplating an actual nap.

Pie will come in a couple of hours.

All in all it was an nice day for everyone.

Everyone but me.

I am always a little crabby about how much work time and effort goes into a meal that is finished in a little more than 30 minutes. 

I am always tired from the disrupted sleep that comes from waking up in the wee hours to start my turkey.

I am always a little sad because well its a holiday and its just the 5 of us, and I miss my mom.

My depression and anxiety issues are in an uproar as Thanksgiving marks the beginning of the Holiday season madness and this year money is pretty damn tight and I have very little already purchased (unlike most years when most of my shopping is already done by now). It will probably wind up with us doing everything in the week before Xmas/Yule as scary as that concept is to me. I am so stressed that it feels like my insides are quivering and I keep finding myself crying at odd intervals.

Hubby keeps assuring me that everything will be just fine! One way or another. And I am trying very very hard to believe it.

I hope everyone is having a wonderful day

Blessings

Mama Kelly

Written by Mama KellyTags:family, food, Thanksgiving

I put up a pot of Chili this morning and its been on the stove on low ever since.  It is your standard meat based chili with 3 colors of beans, diced tomatoes, fresh bell peppers (yellow and orange), onions, garlic, and lots of spices.  I also added a couple of shredded carrots just for the heck of it.

We’ll be having it served over mini shell pasta with real cheddar cheese.

Adding lots of vegetables to a beef based chili is a great way to stretch your food dollar, lower the overall fat (and cholesterol) in each bite and add some extra nutritive value as well.

Wish you were here …. my house smells wonderful!

Blessings

Mama Kelly

Written by Mama KellyTags:food

We have yet to try this, though I admit I am highly curious.  My first exposure to the concept that acorns were fit for human consumption came from reading the book Tree Medicine Tree Magic many years ago.

More recently it came up in a conversation with my husband.  Hubby and I have a dream to own our own home on a rural plot of land eventually.  In pursuit of this goal, which will probably take many years, we have decided that one way to work towards it is to collect information.  Additionally, we both have to start deciding exactly how far we would be willing to take a “live off the land” mentality, especially as we are both predominately tech-geeks.

How to prepare harvested acorns

method 1 (source)

1. All varieties of oaks have acorns that you can eat. Different varieties will have different levels of tannins, and therefore bitterness.  All acorns must have those tannins removed.
2. Remove the shells. 
3. Grind the nuts into a paste. If using a blender, put the shelled acorns in the blender, fill with water, and grind until you get a thick, cream-colored goo.
4. Line a big sieve with cheesecloth or a clean towel and pour in the ground acorns. Hold the sieve under running water and and continuously stir with one hand, for about five minutes. A lot of creamy stuff will come out. This is the tannin. When the water runs clear, stop and taste a little. When the meal is no longer bitter, you have washed it enough.
5. Squeeze out as much water as you can, with your hands.
6. Use the ground acorn mash right away or store in the freezer in plastic bags.

Nutritional information available here.

Eating your acorns:

• use as a soup base
• use like corn meal
• use in pancakes, etc if finely ground (especially with wheat flour to help it bind as acorns have no gluten)
• add to stews

An article I read mentioned a cookbook, apparently no longer in print, Acorns and eat ‘em.

Be aware that if you suffer from tree nut allergies you SHOULD NOT eat acorns.

CAUTION

Tannic acid gives the acorns their bitter taste. Eating an excessive amount of acorns high in tannic acid can lead to kidney failure. Before eating acorns, leach out this chemical.

I also came across a good article by the San Antonio Parks and Recreation Department here.  Includes information on prep and recipes.

Blessings

Mama Kelly

Please be aware the contents of this post are for informative purposes only. We here at 2 Witches have never harvested, prepared, nor consumed acorns as food. We make no claims to the nutritive value or safety of doing so.

Written by Mama KellyTags:food

Beltaine Cream Pie
Recipe by Edain McCoy

Prepare and pre-bake a pie shell and have it ready in the pie dish. The pie filling will be warmed but not baked.

1 cup whole milk
1 cup rich cream
1/2 cup or one stick of real butter
3 tablespoons cornstarch
1-1/2 cups sugar
1/14 teaspoon vanilla
ground nutmeg

Melt the butter in a wide cooking pan.

In a separate bowl slowly add the milk to the cornstarch making sure it is fully dissolved and absorbed before adding more milk.

When the cornstarch is fully blended add this and all the other ingredients, except the vanilla, to the cooking pan.

Stir constantly over medium heat until the mixture becomes thick like a pudding. Remove from heat and stir in the vanilla.

Pour the mixture into the waiting pie shell and sprinkle with nutmeg.
Chill the pie to set.

(The above recipe for “Beltaine Cream Pie” is taken from “Witta: An Irish Pagan Tradition“, by Edain McCoy, page 187, Llewellyn Publications, 1993/1994)

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Beltane Marigold Custard
Recipe by Scott Cunningham

2 cups milk
1 cup unsprayed marigold petals
1/4 tsp. salt
3 Tbsp. sugar
1 to 2-inch piece vanilla bean
3 egg yolks, slightly beaten
1/8 tsp. allspice
1/8 tsp. nutmeg
1/2 tsp. rose water
whipped cream

Using a clean mortar and pestle reserved for cooking purposes, pound marigold petals. Or, crush with a spoon.

Mix the salt, sugar and spices together.

Scald milk with the marigolds and the vanilla bean. Remove the vanilla bean and add the slightly beaten yolks and dry ingredients. Cook on low heat. When the mixture coats the spoon, add rose water and cool.

Top with whipped cream (not Cool Whip please), garnish with fresh marigold petals.

{The above recipe for “Beltane Marigold Custard” is taken from “Wicca: A Guide for the Solitary Practitioner“, by Scott Cunningham, page 153, Llewellyn Publications, 1988/1990.)

Written by Mama KellyTags:beltane, food, wiccan

How to Make Cream of Tomato Soup – An Old Family Recipe

Ok well I don’t actually have a recipe perse. But this is a soup that I learned how to make from my mother, who in turn learned how from my father’s mother.  I am not actually sure how far back beyond that the recipe goes, but I can only assume that my grandmother learned it in turn from HER mother as much of the family has a version of this soup.

Mine is best, SHHH

The smell of it cooking on the stove is enough to make me happy.  The first taste always brings back happy memories of childhood … sneaking a few raw carrot coins … eating a warm bowl of soup after spending hours playing in the snow. 

My hubby, who never ate it till after we were a couple loves it, my father gives me full credit as the only person in the family who knows how to make it right.

Both my kids LOVE this soup, even the 6-year-old who is in an “I don’t like soup” phase

And for the record this soup tastes NOTHING like any jarred or canned soup out there. I cannot stand any of them, they all SUCK, this soup ROCKS.  This is what you need to do.

In a large, but not “baby boiling size”, pot:

• Boil marrow beef bones skimming off the scum that rises to the surface
• Once the scum-skimming stops (say that 3xs fast), add one large yellow onion – peeled but left whole
  2-3 lbs. of carrots – peeled and sliced into medium thick rounds, and a few stalks of celery – WHOLE
• Allow to simmer for about an hour
• Add cans of either crushed tomatoes or tomato puree (taste won’t change but crushed tomatoes will add some textural interest) to create a mixture of about 1/2 water 1/2 canned tomato
• Allow to simmer for about 2 hours
• Remove celery stalks and throw away
• Remove marrow bones – but make sure the marrow stays behind in the soup
• Season to taste with salt and black pepper
• Add heavy cream a little at a time until the soup is a little bit darker than the color of a ripe pumpkin
• Simmer for at least another 30 minutes for flavors to meld

Serve HOT over precooked and COLD elbow noodles

BTW this soup gets better every day, you can freeze the excess but the flavor does suffer a bit, it tends to get bland

Options:

vegetarians can make a stock out of mushrooms instead of using marrow bones – with this I do recommend adding some green herbs at seasoning time – ie parsley and thyme are especially nice options, I was vegetarian for 3 years in my early 20s and made it this way quite successfully

For those that do eat meat you can also add short ribs to the stock — add them after you finish with the first cooking of the marrow bones — simmer for about 30 minutes and THEN add the carrots …. remove them BEFORE adding the cream and slice off the edible meat into tiny bits and add back to the soup AFTER adding the cream

No matter how you make your stock — I do like to add spinach at the end sometimes …. take a box of frozen chopped spinach defrost and squeeze out excess liquid ….. add to soup after you add the heavy cream and simmer for an additional half hour

For those who don’t detest, as we do, the texture of cooked celery you can slice it and add it along with the sliced carrots

Sorry the recipe isn’t more specific, but I am at least the 3rd generation cooking it and no one has ever written it down.

Enjoy!

Blessings

Mama Kelly

Related reading:

Good & Garlicky, Thick & Hearty, Soul-Satisfying, More-Than-Minestrone Italian Soup Cookbook

The Everything Soup Cookbook (Everything Series)

Book of Soups: More than 100 Recipes for Perfect Soups

Written by Mama KellyTags:food, recipe