Romanian Red Garlic

Primarily Romanian Red Garlic this harvest! And a few other bulbs in the box.

My brother sent organic garlic from his garden in Okanogan, Washington.

It’s the time of year when I’m watching the mail for his shipment to me. He’s made it an annual event.

Thanks David. It’s here. Now to figure out what to cook!

Did you know there are many types of Red Garlics?

Estonian Red, Chesnok Red, Creole Red, Killarney Red, Russian Red, German Red, Vietnamese Red, Korean Red, and Turkish Red to name some.

But this year it’s primarily Romanian Red!

Roasted, rubbed,minced, smashed,chopped, sautéed- it’s all pungently delicious.

Greek to Me

Eighth letter of the Greek alphabet or the “representation of the angular position of a vector” in math.

Theta.

Tonight Steve suggested we eat at Penn Brewery as it’s my sister’s last night in Pittsburgh.

The appetizer order of onion rings revealed this symbol.

City view from our table.

Chex Mix Making

A few alterations to the original recipe but Wednesday night Laura guided Charlie and Maura in the holiday tradition of making Chex Mix. One site says “it’s been a party staple for 50 years”. I can tell you the original recipe was not on the boxes we had this year. Boo.

Baked at 250 F for an hour stirring every 15 minutes. What could be bad about it with all that melted butter and savory salt? Hmmmm

After the Mix making the two cousins played in Charlie’s new train tent. Crawling between the red and blue and back again. Then the added collapsible tunnel component.

A fun night.

Charlie said ” I love this game”

Finding What’s Good About Returning Home After the Holiday

My house is quiet this morning and it’s zero degrees with a windchill of plenty below.

I got back to Pittsburgh yesterday evening. I miss them all now, having spent two weeks with my families in Ohio.

This morning in my kitchen I see my 33 year old self looking at me making toast and wonder where the time flew – I took a cake decorating class in Germany with my friend J when Laura was small.

There’s the reliable top of the line toaster from my dear friend V.

Best 50th birthday present, still working wonderfully fifteen years later.

There’s the new ceramic pour over I received from James and Laura this Christmas. The family photo mug Marlene created for me last Christmas waiting for hot coffee to drip in it. The new spices and tiny lidded butter dish from J in Florida. Oh and the new spices on the rack from her,too. There are Christmas cards to read, bills to pay, Laundry, ordinary life stuff.

At my daughter’s home it’s “pour over” and mugs of places traveled. Every morning my DIL would make a fresh carafe of coffee. Both types delicious. How lovely it is to have someone serve you coffee. I made a pot in their fancy machine but I know they like it a certain way.

Five grandchildren in two homes guarantee fun, laughter and lots of activity. I like playing. Here at home, I’m thinking about finishing knitting projects, checking out a book at the library, hoping the pipes don’t freeze, going to a doctor’s appointment, meeting friends for lunch next week and continuing my efforts to reduce the accumulations in the house with multiple thrift shop trips with donations. I found I had difficulty doing this ongoing task so hired an expert to assist me, spur me on. Need to clear out my third floor.

It’s good to be home in my kitchen.

I’ll catch up on the blog and reply to comments, think about what’s next.

Schedule a battery replacement for my iPhone, (link to a Washington Post Article Below Run Don’t Walk To Replace Iphone Battery for $29). I won’t be running to the nearby Apple store as there is no availability support said to try tomorrow to schedule.

https://www.washingtonpost.com/news/the-switch/wp/2018/01/04/run-dont-walk-to-replace-your-iphone-battery-for-29/

Zero Nutritional Value

It might even be in the negative column for nutrition. Those maraschino cherries alone, with the preservatives and dye, could do you in but I remember this colorful combination from childhood. Bright green lime, white pears, red cherries. Squeeze the juice of half a lemon to cut the intense sweetness!

My mother always made this Christmas Jello. She’d buy a large green labeled can of Bartlett pear halves. She’d put a cherry in each indentation and hope they didn’t float away.

I don’t even know anyone who makes Jello anymore. Well, maybe a strawberry pretzel salad at a shower or potluck or picnic buffet?

For Easter she’d put together the yellow lemon Jello with grated carrots and a can of crushed pineapple to which she added a pinch of salt.

Because the green, white and red one reminded me of my growing up, I had my granddaughter Anna help put it together and it graced our Christmas dinner table at my son and daughter-in-law’s home.

Making Kettle Korn at Fleatique

People at Work series. Sunday morning at Fleatique-Tarentum PA, 

A former colleague, Jen, called yesterday evening to see if I wanted to go to Fleatique and I’d never been.  Jen’s  been going since her daughter was in a stroller and she’s now headed to High School in the fall.

Meet Dustin Hall. Two Korny Kettle Korn. 

You’ll find him at Festivals, Fund Raisers, Arts and Craft Shows, Car Shows, Bazaars and Charity Events.  He gets the kettles from a place in Ohio and he told me they are not old as I thought.  It’s hot work.  His son and daughter help him at his booth.IMG_0564

IMG_0535

IMG_0539

IMG_0544IMG_0561IMG_0567IMG_0566

 

 

 

IMG_4934Thanks Dustin for allowing me to photograph the making of the kettle korn today.

Fresh Ravioli

iPhone shots at Groceria Italiana this morning. 

I’ll go back another time with my camera and maybe capture two more People at Work for my series. Carol and Adrienne (sp?) These women were working hard to make all of these beautiful ravioli in short order. So many choices of fillings. 

And yes, I bought a dozen of the fresh ravioli, they boxed them for me right there. I poured sauce over them and  baked  (covered  w foil) for 40 minutes. 

A salad on the side and we had a hearty dinner on a day cool enough to fire up the oven. Delicious. 

Drying in the freezer before being boxed 


Watching the two women prepare the ravioli this morning made me think of Chicago John of Bartolini  Kitchens blog and his family stories about how his mother and his dear aunt, Zia, would get up at five to make fresh ravioli for holiday dinners. Click the blue link for his post.