tag:blogger.com,1999:blog-44851733032147207712024-03-05T09:23:08.134-05:00Beverly's Back PorchBeverly@Beverly's Back Porchhttp://www.blogger.com/profile/09327099634992021109noreply@blogger.comBlogger1257125tag:blogger.com,1999:blog-4485173303214720771.post-61664253403144688112013-10-06T17:25:00.000-04:002013-10-06T17:25:25.156-04:00Lord's Auction 2013Yesterday Beverly's church, Old Union Christian, held its annual auction. This auction in the Fall and a yard sale in the Spring are the only fundraisers this beautiful little country church does, and it's been doing the auction the same way for fifty years.<br />
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Church members donate handmade, home-grown, home-canned items and a fabulous auctioneer comes and auctions everything off to the community members sitting in chairs carried up from the church basement. Kids and dogs run around, old friends catch up, and they take personal checks from folks who spend more than the cash they brought with them (thank goodness!). There are candies, cakes, and pies that have been made by the same people, with the same recipes, for decades. Two butterscotch pies went for $100 each! But there were still bargains to be had, and I came away with candy handmade by my Sunday School teacher from high school and her mother, a jar of crabapple jelly made by a church icon, and the very last of someone's tomato crop, which I intend to use to make BLTs three meals a day until I run out. You can't get a decent tomato at Kroger and every time I try to grow them the ninja squirrels eat them. But I digress.<br />
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Last year's church auction was Beverly's last public appearance. She didn't feel well, but refused to admit it, and brought goodness knows what all to be auctioned off. This was the first year I've attended since I was a young girl, but I'm planning on going back every year. The last of Beverly's home-canned sauces, jams, jellies, relishes, pickles, etc went up for auction. My step-mom, Edie, had put together four boxes of items. Some the crowd insisted they be sold item by item, some were sold in lots. Beverly would have enjoyed it.<br />
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She especially would have enjoyed that as Edie and I sat talking, only stopping momentarily to bid on a few items, my dad (and Beverly's big brother) sat in the shade behind us and bought so much stuff he had to pull the truck into the parking lot to get it all back home. I think he was just bidding randomly - there's no other way to explain some of the items that were dropped at Edie's feet by a laughing "auction assistant". Auction assistants do such things as model hand-knit hats (on an eighty-year-old bald head), tell the stories that go along with items up for bid (This is so-and-so's jam cake recipe, but she had to bake it in thus-and-so's oven because hers is out right now), and open sealed containers to give potential bidders a sniff of the contents. That's what got me. He waved that candy under my nose and I <i>knew</i> there was peanut butter fudge in there and that it had to go home with me.<br />
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In general, it's the kind of relaxed, old-fashioned good time you can't find easily these days. I promise next year I'll remember to put a reminder post here on Beverly's blog as well as on mine, <a href="http://www.thejammiegirl.com/" target="_blank">The Jammie Girl</a> to remind everyone in the Central Kentucky area to come to the auction, or to follow my posts on Facebook, Instagram, and Twitter for the highlights if you live too far away. It's always the first Saturday in October, it always starts at 10:45am, and they always take a short lunch break so you can carry your early purchases to your car and grab a hot dog and a coke at the food truck. Put it on your calendar now! Dad and Edie's dog, Harper, was so popular that one lady bought her a hot dog and another bought her a bottled water. The people who bought the first $100 butterscotch pie drew the line when she wanted to stick her snout in it, though. Next year look for the bids to go high on Edie's Pound Cake - it's fabulous. And I'd like to say I'd hope there was a Betty Rose pecan pie on the auction trailer (all items are auctioned off a flatbed trailer set in the shade) but I know I couldn't even afford the opening bid on that one!<br />
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Anyway, if you want a new Fall tradition that showcases people who really know what giving the best of your Harvest to your Church is about show up at The Lord's Auction next year. Email me at <a href="mailto:angie@thejammiegirl.com" target="_blank">angie@thejammiegirl.com</a> if you have any questions. AngieBeverly@Beverly's Back Porchhttp://www.blogger.com/profile/09327099634992021109noreply@blogger.com0tag:blogger.com,1999:blog-4485173303214720771.post-70179409860415296042012-12-19T17:07:00.001-05:002012-12-19T17:07:40.858-05:00Annie and Mazzy Have a New Home!<div class="separator" style="clear: both; text-align: center;">
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Beverly's beloved Yorkies, Annie and Mazzy, have a new home. They will be living in Danville on five acres with a fenced yard an a Yorkie sister to keep them company. Their new parents are school bus drivers, so they'll have the next couple of weeks to get full-time snuggles. This is the picture that made the couple fall in love with the girls :) I know Beverly would be thrilled that they are going to a loving home together, and that they will be pampered nearly as much there as they were with her. Merry Christmas, and hug your loved ones tight - furry and non-furry! AngieBeverly@Beverly's Back Porchhttp://www.blogger.com/profile/09327099634992021109noreply@blogger.com14tag:blogger.com,1999:blog-4485173303214720771.post-86187393957241903662012-12-16T18:04:00.000-05:002012-12-16T18:04:21.139-05:00A Celebration of Beverly's LifeI wish all of you could have been there for Beverly's memorial service Saturday. In a way, you all were. Beverly's pastor, Scott, must have spent the entire week between her death and her funeral reading her blog. He said that in many ways she'd written her own eulogy with the scriptures she selected each week for her "Saints and Scripture Sundays" posts. He read comments from readers he'd found on her blog as well as emails readers from around the country had sent to him.<br />
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Edie's good friend Scotty made this beautiful arrangement for the altar. I wish my photography skills were better so that you could see that the arrangement includes not only lilies and roses, but kale, one of Beverly's favorite vegetables to cook with :) And yes, her urn<i> is</i> a covered casserole dish - what could be more appropriate for a food blogger?<br />
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These were the pictures we had on display of Bev from childhood through adulthood. The one in the center is her senior portrait and the black and white ones are from when she was crowned Prom Queen.<br />
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Here's the altar with everything in place, including her picture from the blog, her leather vest from the Harley-Davidson 'Bike Week" in Daytona, and a sign that hung on her front door reading "How can I miss you if you won't go away?" The church was decorated beautifully for Christmas, and the pews were full of people who loved her.<br />
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Scott had the brilliant idea of creating his own version of "prayer cards" for Beverly. The backs didn't have prayers on them, though - they had recipes. There were four different recipes, and once people realized that not everyone had the same recipe there was a bit of a scuffle as women made sure they had one of each. The recipes included were for <a href="http://beverlysbackporch.blogspot.com/2010/05/hot-mess-brownies.html" target="_blank">Hot Mess Brownies</a>, <a href="http://beverlysbackporch.blogspot.com/2010/12/hoppin-john-savannah-style.html" target="_blank">Hoppin' John Savannah Style</a>, <a href="http://beverlysbackporch.blogspot.com/2012/04/hot-brown-panini-with-white-cheese.html" target="_blank">Hot Brown Panini</a>, and <a href="http://beverlysbackporch.blogspot.com/2012/09/turnip-and-potato-soup.html" target="_blank">Turnip and Potato Soup</a>. David Biddle was mentioned specifically in the Turnip and Potato Soup recipe, and he played and sang two lovely hymns for us with his autoharp, speaking briefly about Beverly in between. It was heartfelt and beautiful.<br />
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After the service it was standing room only downstairs where the ladies of the church had put together a spread of food unlike anything you'll ever experience outside a funeral at a small Southern church. At the far end of the table you'll see Scoot, the pastor, and his wife. If you're looking for a church filled with loving people and led by a practical, charming, and devout pastor (and you live somewhere within driving distance of the Fayette/Bourbon County line in Kentucky) check out Old Union Christian Church at 11 a.m. on any Sunday. I guarantee your soul will be nourished. It's at 6856 Russell Cave Rd, and you can call (859) 293-6192 if you need directions ;) Mention you came because of Beverly's blog and you're sure to get some good "Beverly stories" - there are plenty to go around. I'll be sharing more over on my own blog, <a href="http://www.thejammiegirl.com/" target="_blank">The Jammie Girl</a>. AngieBeverly@Beverly's Back Porchhttp://www.blogger.com/profile/09327099634992021109noreply@blogger.com14tag:blogger.com,1999:blog-4485173303214720771.post-90662754177534746802012-12-09T11:14:00.000-05:002012-12-09T11:14:04.099-05:00Saying Goodbye to Beverly<div class="separator" style="clear: both; text-align: center;">
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I am so sad to tell you that Beverly passed away Thursday the 6th. She died peacefully in her sleep. I was blessed to be able to spend the last few days of her life with her, and for most of that time she was coherent and was her usual funny, irreverent self. She enjoyed hearing the blog comments and emails I read to her.<br />
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I gathered a few mementos I found in the house while looking for things that were important to Beverly near the end, including her baton from when she was a majorette (she was also Prom Queen) and a motorcycle vest from the Daytona Beach Harley-Davidson Bikers' club to which she belonged. A patch on the front reads "I'm perfect just the way I am."<br />
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When we met with Beverly's pastor, Scott, in preparation for his composition of her eulogy we laughed and cried and told "Beverly stories" for two hours. My favorite story, though, was Scott's. He said that when he told his daughter of Beverly's passing a deeply spiritual women (but, obviously, one who had never met Beverly) was standing nearby and said, "Now she's singing with the angels." Scott's quick response was, "No, she's probably having a cigarette and telling God what she's cooking for supper." <i>That</i> is Beverly in a nutshell.<br />
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Thank you all so much for your comments, your emails, your thoughts and prayers. We have all lost someone special, whether we knew her through her blog or "in real life" as we bloggers say. Every time you cook one of Beverly's recipes think of her and smile. She'd like that. Special thanks go to Joyce at <a href="http://octoberfarm.blogspot.com/">October Farm</a>, who I know grieves for Beverly with her whole heart. <br />
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For those of you who live near Lexington, Kentucky and would like to attend her <b>memorial service</b> here are the details:<br />
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Saturday, December 15th</div>
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Old Union Christian Church</div>
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6856 Russell Cave Rd.</div>
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Lexington, KY 40511</div>
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Visitation 2:30 to 4:00 p.m.</div>
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Memorial service at 4:00 p.m.</div>
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Supper to follow in the church basement</div>
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If you need directions or have something special about Beverly you'd like Scott to include in her eulogy he can be reached at <a href="mailto:OldUnion@earthlink.net" target="_blank">OldUnion@earthlink.net</a>. And if you do come it's likely you'll get to meet <a href="http://beverlysbackporch.blogspot.com/2010/06/mustard-or-kale-greens.html" target="_blank">David Biddle</a>, who grew nearly all the vegetables Beverly cooked with. Rumor has it David may even sing. You'll probably also meet <a href="http://beverlysbackporch.blogspot.com/2010/04/betty-roses-pecan-pie.html" target="_blank">Betty Rose</a> and <a href="http://beverlysbackporch.blogspot.com/2011/04/broccoli-and-rice-louise-charles-style.html" target="_blank">Louise Charles</a>. And you will certainly eat a delicious meal, because the ladies of Old Union will be pulling out all the stops and making their best dishes for Beverly, as is only right and proper. The food for her funeral was one of the few details Beverly was willing to discuss - a food blogger to the end!<br />
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A <b>memorial fund</b> has been established in Beverly's honor through Traditional Bank in Paris. In lieu of flowers, contributions can be made to the fund with checks being made payable to Larry Swetnam with "Beverly's Memorial Fund" on the subject line or on a note enclosed with the donation. Their address is 3333 Lexington Rd., Paris, KY 40362. Please mark the envelope "ATTN: Cecilia". And thank you, Cecilia, for helping us set this up for Beverly when we were too overwhelmed to think clearly. ~AngieBeverly@Beverly's Back Porchhttp://www.blogger.com/profile/09327099634992021109noreply@blogger.com28tag:blogger.com,1999:blog-4485173303214720771.post-50570627451083044642012-12-03T14:21:00.002-05:002012-12-03T14:21:44.363-05:00Beverly is at home with Hospice.Beverly has been home for a few days under Hospice care. She decided against a feeding tube, and for a hospital bed. Either my Dad or his wife, Edie, have been with her constantly since she came home. As soon as I'm done with a test of my own I couldn't reschedule tomorrow morning I'm heading to Lexington, and I'll pass along all your wonderful comments if Edie hasn't already read them to her.<br />
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I'll also pass along all the hugs. She's taking pain medicine around the clock to stay comfortable and is sleeping much of the time, but when she's awake she's her usual self :)<br />
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Thank you all again for all your thoughts and prayers. Hug someone you love today and tell them how much they mean to you in case you don't have the opportunity tomorrow. Angie<br />
<br />Beverly@Beverly's Back Porchhttp://www.blogger.com/profile/09327099634992021109noreply@blogger.com21tag:blogger.com,1999:blog-4485173303214720771.post-80102493025136553962012-11-22T19:59:00.000-05:002012-11-22T19:59:20.219-05:00The Latest From The Back PorchBeverly is still in the hospital, so she asked me to fill you all in. There's no more chemo planned for the immediate future, and no PEG tube, either. Her hospitalist, oncologist, and palliative care doctor are working together to improve her nutritional status and make her more comfortable so that she can come home to these two adorable pups:<br />
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Thanksgiving day, after visiting Beverly, we took Annie and Mazzie down to their Mama's house for a short visit and a photo shoot. They weren't particularly cooperative, but at least you can see how adorable they are! Hopefully this is the view Beverly will soon be seeing as she heads home:<br />
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She is exhausted, and has asked to limit her hospital visitors to family only for right now, and her immunosupressed status keeps her from receiving flowers, but she has loved the cards so many of you have sent, and the blog comments I have passed along. Please keep her in your thoughts and prayers. Angie</div>
<br />Beverly@Beverly's Back Porchhttp://www.blogger.com/profile/09327099634992021109noreply@blogger.com32tag:blogger.com,1999:blog-4485173303214720771.post-79221672173420531632012-11-04T19:46:00.003-05:002012-11-04T19:47:32.222-05:00An Update From the Back Porch<br />
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<span class="text"><i><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif; font-size: 9.5pt; line-height: 115%;">So do not fear,</span></i></span><span class="apple-converted-space"><i><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif; font-size: 9.5pt; line-height: 115%;"> </span></i></span><span class="text"><i><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif; font-size: 9.5pt; line-height: 115%;">for I am
with you;</span></i></span><i><span style="font-family: Verdana, sans-serif; font-size: 9.5pt; line-height: 115%;"><br />
</span></i><span class="indent-1-breaks"><i><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: 'Courier New'; font-size: 4pt; line-height: 115%;"> </span></i></span><span class="text"><i><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif; font-size: 9.5pt; line-height: 115%;">do not be
dismayed, for I am your God.</span></i></span><i><span style="font-family: Verdana, sans-serif; font-size: 9.5pt; line-height: 115%;"><br />
<span class="text"><span style="background: white;">I will strengthen</span></span><span class="apple-converted-space"><span style="background: white;"> </span></span><span class="text"><span style="background: white;">you and help</span></span><span class="apple-converted-space"><span style="background: white;"> </span></span><span class="text"><span style="background: white;">you;</span></span><br />
</span></i><span class="indent-1-breaks"><i><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: 'Courier New'; font-size: 4pt; line-height: 115%;"> </span></i></span><span class="text"><i><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif; font-size: 9.5pt; line-height: 115%;">I will
uphold you</span></i></span><span class="apple-converted-space"><i><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif; font-size: 9.5pt; line-height: 115%;"> </span></i></span><span class="text"><i><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif; font-size: 9.5pt; line-height: 115%;">with my righteous right hand.<o:p></o:p></span></i></span></div>
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<span class="text"><i><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif; font-size: 9.5pt; line-height: 115%;">~Isaiah 41:10<o:p></o:p></span></i></span></div>
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<span class="text"><i><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif; font-size: 9.5pt; line-height: 115%;"><br /></span></i></span></div>
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<span class="text"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif; font-size: 9.5pt; line-height: 115%;">This is
Angie, Beverly’s niece, posted on her behalf.
I know many of her faithful followers have been wondering why they
haven’t seen any new recipes for a while.<o:p></o:p></span></span></div>
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<span class="text"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif; font-size: 9.5pt; line-height: 115%;"><br /></span></span></div>
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<span class="text"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif; font-size: 9.5pt; line-height: 115%;">Beverly
is quite ill. She has non-small-cell
lung cancer, which is treatable, but not curable. She is exhausted, and the road ahead is
hard. Please keep her in your thoughts
and prayers.<o:p></o:p></span></span></div>
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<span class="text"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif; font-size: 9.5pt; line-height: 115%;"><br /></span></span></div>
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<span class="text"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif; font-size: 9.5pt; line-height: 115%;">She has
touched the lives of many, and if you’d like to leave her a comment wishing her
well we’ll make sure she gets all your messages. Hopefully she’ll be strong enough soon to be
posting on her own, but until then, think of her when you prepare one of her
recipes, and say a little prayer.</span></span></div>
Beverly@Beverly's Back Porchhttp://www.blogger.com/profile/09327099634992021109noreply@blogger.com52tag:blogger.com,1999:blog-4485173303214720771.post-211130674854768262012-10-03T06:00:00.000-04:002012-10-03T06:00:09.074-04:00White Turnip Soup With RiceThis is a wonderful soup that I found in one of the books Joyce sent, Italian Soup Cook Book. I made a few changes because of available ingredients. Nothing major. And as I've mentioned before the turnips are marvelous this year.<br />
<br />
I need to mention I may be missing in action for a few days. There is lots to do before our church auction on Saturday. <br />
<br />
servings 6-8<br />
print recipe<br />
<br />
3 large white turnips, peeled and cut into 1/2-inch dice (about 4 cups<br />
2 tablespoons unsalted butter<br />
2 ounce pancetta or bacon, finely chopped<br />
1 large onion, cut into 1/2-inch dice<br />
1 small red bell pepper, stemmed, seeded and cut into 1/2-inch dice<br />
8 cups basic homemade beef broth or canned low-sodium beef broth<br />
Freshly ground black pepper to taste<br />
Salt (optional)<br />
1 1/4 cups rice, preferably Arborio<br />
1/4 cup finely chopped fresh flat-leaf parsley<br />
3/4 cup freshly grated Parmigiano-Reggiano cheese<br />
<br />
1. Cook the turnips in a large saucepan in salted boiling water to cover just until tender, about 10 minutes. Drain and set aside.<br />
<br />
2. Melt the butter in a large skillet over low heat. Add the turnips and cook, stirring occasionally, until softened, 6 to 7 minutes. Remove from the heat and set aside.<br />
<br />
3. Saute the pancetta in a large soup pot over medium heat until lightly browned, about 5 minutes. Add the onion and bell pepper and cook until the vegetables soften, about 5 minutes. Add the broth and black pepper. Taste and season with salt, if needed. Increase the heat to high and bring to a boil.<br />
<br />
4. Add the rice and reduce the heat to a very slow but steady simmer. Cover and cook until the rice is al dente, about 15 minutes. Stir in the turnips and parsley and remove from the heat. Lade the soup into warmed bowls and serve, passing the grated cheese alongside. Beverly@Beverly's Back Porchhttp://www.blogger.com/profile/09327099634992021109noreply@blogger.com26tag:blogger.com,1999:blog-4485173303214720771.post-48561285690221549702012-10-02T06:00:00.000-04:002012-10-02T06:00:05.566-04:00Pumpkin PancakesWhat is it about fall and cooler weather that makes me think of pancakes? These are sooo much better than regular pancakes, thicker and denser, and lighter on the spicing to highlight the pumpkin flavor. You can use any winter squash to make these. It really is fine to have pancakes for supper. <br />
<br />
Serves 4 or more<br />
<a href="https://sites.google.com/site/beverlysprintablerecipes/pumpkin-pancakes">print recipe</a><br />
<br />
1 3/4 cups unbleached all-purpose flour<br />
3 tablespoons packed light brown sugar<br />
1 teaspoon baking powder<br />
3/4 teaspoon salt<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon ground cinnamon<br />
1/4 teaspoon ground cloves<br />
1/4 teaspoon ground ginger<br />
2 large eggs<br />
1 1/2 cups buttermilk<br />
1/2 teaspoon pure vanilla extract<br />
one 15-ounce can pumpkin puree<br />
Vegetable oil for frying<br />
Unsalted butter, softened<br />
Sorghum syrup or real maple syrup, warmed<br />
<br />
Mix the dry ingredients together in a large bowl.<br />
<br />
In a medium bowl, whisk the eggs with the buttermilk and vanilla until frothy. Whisk in the pumpkin until combined. Pour this mixture into the dry ingredients and mix until combined, with a few streaks remaining. The batter will be fairly thick. Add tablespoons of water as necessary to make it spoonable but short of runny.<br />
<br />
Warm a griddle or large heavy skillet over medium heat. Pour a thin film of oil onto the griddle. Pour or spoon out the batter onto the hot griddle, where it should sizzle and hiss. A generous 1/4 cup of batter will make a 4-inch pancake. Make as many cakes as you can fit without crowding.<br />
<br />
Cook the pancakes until their top surface is pocked with little bubbles but before all the bubbles pop, 1 1/2 to 2 minutes. This batter forms fewer bubbles than many pancakes, so also watch for the edges to look just a bit firm and dry before turning. Flip the pancakes and cook until the second side is golden brown, 1 1/2 to 2 minutes longer. Repeat with the remaining batter, adding a bit more oil to the griddle as needed.<br />
<br />
Serve immediately with butter and syrup.Beverly@Beverly's Back Porchhttp://www.blogger.com/profile/09327099634992021109noreply@blogger.com6tag:blogger.com,1999:blog-4485173303214720771.post-84031566185968007082012-10-01T06:00:00.000-04:002012-10-02T08:19:01.863-04:00Sausage-Apple LoafLike it or not, it is October. Fall is just time for real comfort food. Canning and freezing are basically finished, now it's time for soups and stews and anything else that'swarm and soothing.Like this wonderful breakfast meatloaf. I use Jimmy Dean Sage (1 pound), and Jimmy Dean Hot (1/2 pound). The important thing is that it have sage and a little heat. You will love this I promise. Any leftovers can be reheated and served the next day on a big fluffy biscuit.<br />
<br />
Serves 6<br />
<a href="https://sites.google.com/site/beverlysprintablerecipes/sausage-apple-loaf">print recipe</a><br />
<br />
1 tablespoon unsalted butter<br />
1 small onion, minced<br />
2 tablespoons real maple syrup, divided<br />
1 1/2 pounds well-seasoned bulk breakfast sausage<br />
1 cup grated apple<br />
2/3 cup dried bread crumbs<br />
2 large eggs, lightly beaten<br />
1/4 cup milk<br />
1/4 teaspoon freshly ground black pepper<br />
1/2 teaspoon salt (optional)<br />
1/8 teaspoon cayenne pepper (optional)<br />
<br />
Preheat oven to 350 degrees F.<br />
<br />
Warm the butter in a small skillet over medium heat. Add the onion and saute' until very soft, about 5 minutes. Scrape the onion into a large mixing bowl and let it cool briefly. Add 1 tablespoon of the maple syrup and the remaining ingredients. Mix well.<br />
<br />
Pack the mixture into a loaf pan, mounding it a bit in the center. Brush the remaining maple syrup over it.<br />
<br />
Bake until the loaf is well browned with an internal temperature of 165 F to 170 F. at the center, about 1 hour. Pour off the accumulated grease and let the loaf sit for about 10 minutes before cutting into slices and serving.Beverly@Beverly's Back Porchhttp://www.blogger.com/profile/09327099634992021109noreply@blogger.com6tag:blogger.com,1999:blog-4485173303214720771.post-35313880986525348762012-09-30T06:00:00.000-04:002012-09-30T06:00:03.143-04:00Saint and Scriptures SundayNormally I choose a mediation from one I've enjoyed during the week. Not so today. This is one that I needed to read and meditate on, because I haven't really enjoyed some of the people in my life this week. Nor did I feel loving and attentive.<br />
<br />
<em>When people bother you in any way, it is because their souls are trying it get your divine attention and your blessing. - Catherine Ponder</em><br />
<br />
<em>We are in constant communication with one another and with God in the spiritual realm. No matter how singular our particular course may appear, our path is running parallel to many paths. And all paths will intersect when the need is present. The point of intersection is the moment when another </em>should<em> seeks our attention. We can be attentive and loving to the people seeking our attention. Their growth and ours is at stake.</em><br />
<br />
<em>We can be grateful for our involvement with other lives. We can be mindful that our particular blessing is like no one else's and that we all need input from the many significant persons in our lives. There is no insignificant encounter in our passage through life. Each juncture with someone else is part of the destiny of both participants.</em><br />
<br />
<em>I will look carefully and lovingly at the people around me today and bless them, one and all. They are in my life because they need to be. I, likewise, need them. </em><br />
Beverly@Beverly's Back Porchhttp://www.blogger.com/profile/09327099634992021109noreply@blogger.com1tag:blogger.com,1999:blog-4485173303214720771.post-86284770200755421172012-09-29T06:00:00.000-04:002012-09-29T06:00:02.510-04:00AMANA HOPPELPOPPELDon't you love saying the name of this dish! Of Germany heritage this hearty, chunky hodgepodge is perfect for weekend breakfast or brunch. This reminds me so much of a dish my grandfather made when I was a child. He made his with sausage. More about that at the bottom of the post.<br />
<br />
Serves 4<br />
<a href="https://sites.google.com/site/beverlysprintablerecipes/amana-hoppelpoppel">print recipe</a><br />
adapted from A Real American Breakfast<br />
<br />
4 large eggs<br />
2 tablespoons milk<br />
1 to 2 tablespoons minced fresh parsley<br />
Salt and freshly ground black pepper<br />
4 to 6 slices bacon, cut into 1-inch pieces<br />
1 medium to large onion, cut into large dice<br />
3/4 pound small waxy red potatoes, boiled until tender, then cut into 1/4-inch slices<br />
<br />
Crack the eggs into a bowl and add the milk, parsley, salt, and pepper. Whisk just long enough to combine; you should still see large bubbles. Set aside.<br />
<br />
Fry the bacon until brown and crisp in an 8-10-inch skillet. Remove the bacon with a slotted spoon and reserve it. Add the onion and saute' until soft but not brown, about 5 minutes. Add the potatoes and continue cooking until they are golden with some brown edges. Stir in the bacon, then pour in the egg mixture. With a spatula, turn the mixture over a couple of times to combine, scraping up from the bottom, then pat the mixture back down into a thick layer. Cover and reduce the heat to low, and cook for 5 to 7 minutes or until the eggs are lightly set but still very moist. Don't overcook. Spoon out and serve immediately.<br />
<br />
Amana Hoppelpoppel with German Sausage: Substitute cooked bratwurst or other wurst for the bacon. Start with 4 to 6 ounces sausage sliced into very thin half-moons, friend to crisp the edges. Depending on the sausage's fat content, you may need to use a tablespoon of oil or butter for the frying. You want enough fat left in the skillet to saute' the onion and flavor the eggs. Beverly@Beverly's Back Porchhttp://www.blogger.com/profile/09327099634992021109noreply@blogger.com2tag:blogger.com,1999:blog-4485173303214720771.post-9608079278574637762012-09-28T06:00:00.000-04:002012-09-28T06:00:12.511-04:00Tabasco Cottage Potatoes From the OvenWith all the beautiful Yukon Gold potatoes I'm getting from David's garden, I'm making potatoes for every meal. We have all made cottage potatoes, but I love this recipe because it can be made ahead, perfect for Saturday morning breakfast, and it comes from the oven, not fried. <br />
<br />
Serves 4 as a main dish or 6 as a side dish<br />
<a href="https://sites.google.com/site/beverlysprintablerecipes/tabaso-cottage-potatoes-from-the-oven">print recipe</a><br />
<br />
2 pounds Yukon Gold, russet, or other baking potatoes, unpeeled, cut into neat 3/4-inch cubes<br />
Salt to taste<br />
6 tablespoons unsalted butter<br />
1 large onion, diced<br />
2/3 cup diced green bell pepper<br />
2/3 cup diced, red, yellow, or orange bell pepper<br />
1/2 teaspoon Tabasco or other hot pepper sauce, or more to taste<br />
1 tablespoon paprika<br />
1 1/2 teaspoon seasoned salt, use your homemade or favorite store bought<br />
1 teaspoon freshly ground black pepper<br />
1 to 1 1/2 cups grated Monterey Jack or Cheddar cheese or a combination, optional<br />
<br />
Bring the potatoes to a boil in a pan of well-salted water and boil until just tender, 4 to 6 minutes. Don't overcook!<br />
<br />
Warm the butter in a 10-inch ovenproof skillet over medium heat. Stir in the onion and bell peppers and saute' until just beginning to soften, about 2 minutes. Stir in the Tabasco, paprika, seasoned salt, and pepper and remove from the heat. Mix in the potato chunks, coating them well. Proceed with the baking if you wish or, to allow a fuller blending of flavors, cool briefly, cover, and refrigerate overnight.<br />
<br />
If refrigerated, uncover the potatoes and let them stand at room temperature while the oven preheats to 375 degrees F. Bake the potatoes for 25 to 30 minutes, until richly brown and crunchy in spots. If you are adding the cheese, scatter it over the top, then return the skillet to the oven for 1 minute. Serve hot.Beverly@Beverly's Back Porchhttp://www.blogger.com/profile/09327099634992021109noreply@blogger.com3tag:blogger.com,1999:blog-4485173303214720771.post-63118843877981244752012-09-27T06:00:00.000-04:002012-09-27T08:01:24.211-04:00Sweet Potato Home FriesWho doesn't love home fries! But, in my opinion sweet potato home fries are just the ultimate. If you don't have leftover sweet potatoes or frozen, you can make equally good from scratch. Starting with raw potatoes means a longer cooking time, but they require little more than an occasional stir. The instructions below are for raw. Adjust your cooking time if using leftover or frozen.<br />
<br />
Serves 2 generously as a mail dish<br />
4 as a side dish<br />
<a href="https://sites.google.com/site/beverlysprintablerecipes/sweet-potato-home-fries">print recipe</a><br />
<br />
2 tablespoons unsalted butter<br />
1 1/2 to 2 pounds peeled sweet potatoes, cut into 3/4-inch cubes<br />
Salt and fresh ground black pepper to taste<br />
1/4 cup diced onion<br />
1/2 cup diced green bell pepper<br />
1/2 teaspoon dried rosemary just before serving<br />
Minced chives or parsley, for garnish<br />
<br />
Warm the butter in a 10to 12-inch cast-iron skillet over medium-low heat. Stir in the potatoes, and when coated with a bit of butter, season them with salt and pepper and cover the skillet. Cook for 20 minutes, during which you should hear only a faint cooking sound.<br />
<br />
Uncover the potatoes and cook for 30 minute longer, turning them at 10-minute intervals and patting them back down. When you turn them the first time, stir in the onion and bell pepper. As the potatoes soften, pat them down more lightly, bringing as much of their surface in contact with the skillet as possible without mashing them.<br />
<br />
Cook the potatoes for about 20 minutes longer, turning them at 5-minutes intervals. During the last 10 minutes, bring the heat up to medium and, if you wish, add more salt and pepper and the rosemary. The home fries are ready when the potatoes cubes are richly browned and clearly crisp with tender, melting centers. Plate them immediately, scatter with chives or parsley and serveBeverly@Beverly's Back Porchhttp://www.blogger.com/profile/09327099634992021109noreply@blogger.com0tag:blogger.com,1999:blog-4485173303214720771.post-34603374536487436372012-09-26T06:00:00.000-04:002012-09-26T07:51:54.393-04:00Hillbilly SmoothieMost folks would call this Buttermilk with Crumblin's, but I think Hillbilly Smoothie adds a little something to it. This had to be one of my dads favorite things. I can still see him sitting at the kitchen table eating this. You can have this for breakfast, dinner, snack or supper. For supper you might want to add fried green tomatoes, and for breakfast a nice slice of cantaloupe. Don't turn your nose up at this until you try it. Wonderful!<br />
<br />
Serves one<br />
I don't think you need a printed recipe<br />
<br />
About 1 1/2 cups ice cold buttermilk in a well chilled tumbler<br />
1 fist size square of cornbread, preferably buttermilk cornbread<br />
<br />
Pour the buttermilk into an oversize tumbler. Crumble the corn bread into the glass and stir with a long-handled iced-tea spoon. Sip, spoon, and swoon.Beverly@Beverly's Back Porchhttp://www.blogger.com/profile/09327099634992021109noreply@blogger.com2tag:blogger.com,1999:blog-4485173303214720771.post-78084135747189827682012-09-25T06:00:00.000-04:002012-09-25T06:29:45.597-04:00Butternut Squash SoupWhen Edie was here a few days ago she was talking about butternut squash soup and I knew I had a recipe that I really liked but couldn't find it. Well in my amazing orderly filing system here it is. I think this might be an old Southern Living recipe, but I do make some chances. The one below is the original recipe.<br />
<br />
I use fresh squash that has been peeled, cubed, and roasted until tender and I use homemade chicken broth.<br />
<br />
8 servings<br />
<a href="https://sites.google.com/site/beverlysprintablerecipes/butternut-squash-soup">print recipe</a><br />
<br />
6 bacon slices<br />
1 large onion, chopped<br />
2 celery ribs, chopped<br />
1 Granny Smith apple, peeled and finely chopped<br />
2 garlic cloves, chopped<br />
4 (12-ounce) packages frozen butternut squash, thawed (or 3 1//2 pounds peeled, cubed and roasted fresh)<br />
1 (32-ounce) container low-sodium fat-free chicken broth (or homemade chicken broth)<br />
1/4 cup whipping cream<br />
2 to 3 tablespoons fresh lime juice<br />
1 1/2 tablespoons honey<br />
2 teaspoons salt (I use 1)<br />
1 teaspoon ground black pepper<br />
1/8 teaspoon ground allspice<br />
1/8 teaspoon ground nutmeg (I used fresh grated)<br />
1/8 teaspoon ground red pepper<br />
Garnishes: sour cream, fresh thyme sprigs<br />
<br />
1. Cook bacon slices in a Dutch oven until crisp. Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in Dutch oven. Crumble bacon.<br />
<br />
2/ Saute' onion and carrots in hot drippings in Dutch oven over medium-high heat 5 minutes or until onion is tender. Add celery and apple, and saute 5 minutes. Add garlic, and saute' 30 seconds. Add butternut squash and chicken broth. Bring to a boil; reduce heat, and simmer 20 minutes or until carrots are tender.<br />
<br />
3. Process squash mixture, in batches, in a blender or food processor until smooth. Return to Dutch oven. Add whipping cream and next 7 ingredients. Simmer 10 to 15 minutes or until thickened. Top each serving with bacon. Garnish if you wish.Beverly@Beverly's Back Porchhttp://www.blogger.com/profile/09327099634992021109noreply@blogger.com3tag:blogger.com,1999:blog-4485173303214720771.post-71553091961126635472012-09-23T12:47:00.000-04:002012-09-23T12:47:38.132-04:00Saint and Scripture SundayEvery time I read this meditation I think of my niece Angie. She has had so many changes in her life over the past few years. Dealing with constant pain, two surgeries, loss of job, children in college, a new teenager, constant battles with the insurance companies. Her ability to deal with all this simply shows me her strong faith. <br />
<br />
<em>The universal human yearning (is) for something permanent, enduring, without shadow of change. - Willa Cather</em> <br />
<br />
The spector of change builds dread in most of us. We fear the effects on our personal lives. We lack faith that the impending change will benefit us. Only time can assure us of that. And it will, just as every change we've survived up to now has done. <br />
<br />
Changes are gifts, really. They come as hallmarks to our present attainments. They signify successful growth. And they announce our readiness for more growth. How we struggle to understand this, and how quickly we forget it once we have adapted to the change. The struggle is then repeated the next time change visits us. <br />
<br />
We long for permanence, believing it guarantees security, not realizing the only real security available to us comes with our trust in God, from whom all change comes as a blessing on the growth we've attained. If we were to experience total lack of change, we'd find death. Life is challenge, continued change, always endurable and growth-enhancing. We can reflect on what's gone before, and trust that which faces us now. <br />
<br />
Change means I am progressing, on course.Beverly@Beverly's Back Porchhttp://www.blogger.com/profile/09327099634992021109noreply@blogger.com4tag:blogger.com,1999:blog-4485173303214720771.post-56876833694451725082012-09-23T12:43:00.001-04:002012-09-24T09:20:56.924-04:00Easy Brunswick StewIt has been down right cold here in the mornings. I guess fall really is here. Perfect weather for soups and stews. I make vegetable soup on Saturday and my soon to be sister-in-law made Brunswick Stew. This is not Edie's recipe, because I couldn't find it, but I have used this old Southern Livings recipe lots. I've made it with pork or chicken or a combination of the two. It's always good. <br />
<br />
If you are really in a hurry stop by your local supermarket or barbecue place for shredded pork or chicken. I use the vegetables I have frozen from the garden, yes even the potatoes.<br />
<br />
5 quarts<br />
<a href="https://sites.google.com/site/beverlysprintablerecipes/easy-brunswick-stew">print recipe</a><br />
<br />
3 pounds shredded cooked pork or chicken<br />
4 cups frozen cubed hash browns<br />
3 (14 1/2-ounce) cans diced tomatoes with garlic and onion, undrained<br />
1 (14 1/2-ounce) can whole kernel corn, drained<br />
1 (14 1/2-ounce) can cream style corn<br />
2 cups frozen lima beans<br />
1/2 cup good barbecue sauce<br />
1 tablespoon hot sauce<br />
1 1/2 teaspoons salt<br />
1 teaspoon freshly ground black pepper<br />
<br />
Stir together shredded pork/chicken, 4 cups water, hash browns, and remaining ingredients in a 6-quart stockpot. Bring stew to a boil; cover, reduce heat, and simmer, stirring often, 45 minutes. <br />
<br />
Like most soups and stews this is better made ahead.Beverly@Beverly's Back Porchhttp://www.blogger.com/profile/09327099634992021109noreply@blogger.com2tag:blogger.com,1999:blog-4485173303214720771.post-26686602473525728592012-09-22T06:00:00.000-04:002012-09-22T06:00:03.146-04:00Turnip and Potato SoupDavid phoned yesterday morning to let me know he had fresh dug Yukon Gold potatoes. I had a few zillion other errands before I got to him, but when I did he also had fresh pulled turnips. Turnips are one of those things I can just peel and eat, no cooking necessary. I found this recipe in one of the cook books Joyce sent. It is basically a French vegetable cook book with fabulous simple recipes, <em>Vegetables of the Earth.</em> This is what was for supper last night. You will love it! This exemplifies French family cooking at its best.<br />
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I think it serves 2 or 3, but I ate it all<br />
<a href="https://sites.google.com/site/beverlysprintablerecipes/turnips-and-potato-soup">print recipe</a><br />
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Over very low heat, cook a sliced leek (white part only) in a little butter. Add a quarter pound of turnips, peeled and sliced thin, and 1 1/4 cups of peeled, cubed potatoes. Stir with a wooden spoon and add cold water or chicken stock. Add salt and bring to the boil. Cook until the potatoes begin to fall apart. Puree in a blender or food processor. Bring some milk to the boil with a good chunk of butter and add this to the soup. Return to the boil; turn off the heat as soon as it boils, season with a pinch of freshly grated nutmeg, and serve.<br />
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<br />Beverly@Beverly's Back Porchhttp://www.blogger.com/profile/09327099634992021109noreply@blogger.com1tag:blogger.com,1999:blog-4485173303214720771.post-53455035862205010852012-09-21T06:00:00.000-04:002012-09-21T06:00:07.005-04:00Baked Apples and SausageApple, apples everywhere. I spent last Saturday canning the most wonderful applesauce. Ten varieties of apples, no sugar. Of course I had apples leftover, I planned it that way. I still had apple cake to make and these wonderful stuffed apples.<br /><br />I found this recipe at www.almanac.com - <em>The Old Farmer's Almanac</em>. So easy and delicious. Sausage and apples, how fall can we get. <br /><br />6 servings<br /><a href="https://sites.google.com/site/beverlysprintablerecipes/baked-apples-and-sausage-1">print recipe</a><br /><br />1 pound bulk sausage ( I used Jimmy Dean Sage, but anything you like)<br />6 tart apples (Granny Smith because that's what I had, or other baking apple)<br />2 tablespoons brown sugar<br />1 teaspoon ground cinnamon<br />1/4 teaspoon grated lemon rind<br /><br />Brown the sausage in a skillet, drain if necessary. Wash the apples and cut off the tops. Remove the cores and hollow out the apples, leaving just a 1/2-inch thickness. Chop the removed apple flesh and mix with the browned sausage, brown sugar, cinnamon, and lemon rind. Fill the apples with the mixture, place into a baking dish, cover, and bake at 37 degrees F until tender, about 40 minutes.Beverly@Beverly's Back Porchhttp://www.blogger.com/profile/09327099634992021109noreply@blogger.com4tag:blogger.com,1999:blog-4485173303214720771.post-23817278917853254492012-09-20T06:00:00.000-04:002012-09-20T06:00:05.679-04:00Creamy Gratin of Turnips and PotatoesIt seems so sad to see some of the garden vegetables no larger baring and being plowed under to await another year. We do have fall crops to be grateful for, potatoes, turnips, cabbage, etc. <br /><br />My mom made something very much like this, but I doubt she called it a "gratin". If it had turnips in it, I was there. Never met a turnip I didn't love. It's hard to believe that people once viewed turnips as "poor-people's food".<br /><br />6 servings<br /><a href="https://sites.google.com/site/beverlysprintablerecipes/creamy-gratin-of-turnips-and-potatoes">print recipe</a><br /><br />4 firm waxy potatoes, such as red-skinned (about 1 pound)<br />4 medium white turnips (about 1 pound)<br />1 1/4 cups heavy cream<br />Salt and freshly ground black pepper<br />A pinch of freshly grated nutmeg<br />2-3 ounces Swiss Gruyere cheese, grated<br />3 tablespoons butter, cut in pieces<br /><br />Wash, but do not peel, the potatoes and put them into a pan of cold salted water, bring to the boil and cook for 20 minutes. You can also steam them.<br /><br />Peel the turnips and cook in the same manner, but for 15 minutes; they should be tender but still somewhat firm.<br /><br />Preheat the oven to 35o degrees F.<br /><br />Cool the potatoes and turnips in cold water until you are able to handle them. Peel the potatoes and cut both the potatoes and the turnips into 1/8-inch slices.<br /><br />Pour the cream into a deep skillet or wide casserole; season with salt, pepper, and nutmeg, and bring slowly to the boil. Add the potatoes and turnips and mix carefully to avoid breaking the slices.<br /><br />Turn the mixture into a buttered gratin dish or baking dish. Sprinkle with grated cheese and dot with butter. Bake for 20-30 minutes. If the top is not browned by this time, raise the oven heat to 475 degrees, or run under the broiler for a moment.Beverly@Beverly's Back Porchhttp://www.blogger.com/profile/09327099634992021109noreply@blogger.com1tag:blogger.com,1999:blog-4485173303214720771.post-58409920094108999972012-09-19T06:00:00.001-04:002012-09-19T06:00:08.194-04:00Kindness of StrangersMost of us expect kindness from our friends and family. Joyce at October Farm sends me care packages all the time, wonderful care packages. But this is not about Joyce today, she knows how much I love her and she is just like family.<br /><br />This is about kindness of strangers or people I hardly know. It all started over the weekend with the mushrooms from Tom. Tom lives down the road and is basically a hermit. He is the son of my friend Betty. He started dropping off fresh mushrooms a few years ago and I would drop off homemade bread or jams and jellies to him. Rarely did I see him. <br /><br />Monday I had to be in Walmart. There are about 6 people who work there that I just adore. Around the holidays I usually make a big box of cookies for them. Nana one of my favorites said, "I'm so happy to see you". I have something for you." She found her mother's old tin cookie cutters and wanted me have them. Can you imagine. I was thrilled!<br /><br />My favorite stranger is my electric meter reader, Glenn. This is one of the nicest people you would ever want to know. During the summer I leave fresh produce on the porch for him on the day I know he will be coming. During the winter months it's cookies or small cakes. In a few days I'll get a thank you note from his wife. On Monday he knocks on my door and hands me a beautiful box of chocolates and a birthday card. Do you think I care that my birthday was last month! He made my day.<br /><br />Do something nice for someone today. It's the little things that might just make someone elses day.<br /><br /><br /><br /><br /><br />Beverly@Beverly's Back Porchhttp://www.blogger.com/profile/09327099634992021109noreply@blogger.com4tag:blogger.com,1999:blog-4485173303214720771.post-31414720216326767062012-09-18T06:00:00.000-04:002012-09-18T06:00:13.642-04:00Hearts of Palm with GingerThis recipes reminds me of one I made when I lived at Duck Key, Fl. in the late 70's. You are not going to find fresh hearts of palm unless you live in the tropics or Florida. We actually have men that came around selling them off their truck. They are gathered from young sabal palms no taller than about three feet. Fresh hearts of palm, seasoned with nothing more than salt, pepper, olive oil, and lemon juice are heavenly. Most of us use canned hearts of palm; they are not as flavorful, but they taste surprisingly close to the fresh product. If you can buy fresh at our local Asian or Caribbean market, do so by all means, just poach them in salted water before using them in this recipe. <br /><br />This recipe takes about 15 minutes to prepare with canned hearts of palm.<br /><br />4 servings<br /><a href="https://sites.google.com/site/beverlysprintablerecipes/hearts-of-palm-with-ginger">print recipe</a><br /><br />2 1/4 pounds canned hearts of palm <br />2 tablespoons flour<br />2 tablespoons butter<br />1 teaspoon ground ginger<br />3 tablespoons butter<br />2 tablespoons soy sauce<br />4 tablespoons chopped fresh coriander<br /><br />Drain the hearts of palm, rinse them thoroughly, and dry them with paper towels.<br /><br />Blend the flour and the ginger and dredge the hearts of palm in this mixture.<br /><br />Heat the butter in a skillet until it begins to take color, add the hearts of palm, and cook until golden on all sides. Add the soy sauce, and turn the hearts of palm with tongs until evenly glazed with soy sauce.<br /><br />Arrange on a serving platter and garnish with the coriander.<br /><br /><br /><br />Beverly@Beverly's Back Porchhttp://www.blogger.com/profile/09327099634992021109noreply@blogger.com2tag:blogger.com,1999:blog-4485173303214720771.post-35961980121609696032012-09-17T06:00:00.000-04:002012-09-17T06:00:01.407-04:00Vegetable Soup With Fresh BasilMaybe we should call this "End of the Garden Soup". Because everything you will need is in your garden, or in my case David's garden. The temperature is really dropping this week, perfect soup weather. <br /><br />The touch of pesto drizzled into each bowl before serving imparts a lovely, color, and flavor. If you choose not to use it, finely chop 12 small leaves of fresh basil and sprinkle some over each bowl.<br /><br />6 serving<br /><a href="https://sites.google.com/site/beverlysprintablerecipes/vegetable-soup-with-fresh-basil">print recipe</a><br /><br />4 ounces fresh lima beans, or 1/2 cup dried<br />10 cups water<br />7 tablespoons olive oil<br />Salt to taste<br />4 medium potatoes, peeled and cut into 1/4-inch dice<br />3 small zucchini, scrubbed, and cut into 1/4-inch dice<br />2 medium carrots, peeled and cut into 1/4-inch dice<br />2 medium ribs celery with leaves, thinly sliced<br />2 large fresh tomatoes, peeled, seeded, and cut into 1/2-inch dice<br />1/2 medium onion<br />4 ounces fresh green beans, trimmed and cut into 1/2-inch pieces<br />1/2 cup fresh or frozen peas<br />1 large leek, white part only, cut in half lengthwise, well rinsed, and thinly sliced crosswise<br />4 ounces dried linguine, broken into 1-inch pieces<br />2 or 3 teaspoons extra-virgin olive oil<br />6 teaspoons of your favorite pesto or 12 fresh basil leaves<br /><br />1. If using fresh lima beans, set them aside; if using dried, pick them over, discarding any storms. Soak overnight in cool water to cover by 2 inches. Drain and combine with 3 cups water in a medium-size saucepan. Brig to a boil over high heat, then reduce the heat to a very slow but steady simmer and cook, covered, until the beans are almost tender, about 45 minutes. Drain and set aside.<br /><br />2. Bring the 7 cups water, the oil, and a pinch of salt to a boil in a large soup pot over medium-high heat. Add the potatoes, zucchini, carrots, celery, tomatoes, onion, green beans, peas, leek, and lima beans, fresh or cooked dried, and return the liquid to a boil. Reduce the heat to a lively simmer and cook, covered, until the vegetables are almost tender, about 25 minutes.<br /><br />3. Add the pasta pieces and cook until the pasta is al dente, about 10 minutes. Let the soup rest off the heat for 15 minutes or so to gain flavor.<br /><br />4. To serve, lade into warmed soup bowls, lightly drizzle some extra-virgin olive oil in the shape of your initial over each serving, then top with a teaspoon of pesto and serve.<br /><br />Beverly@Beverly's Back Porchhttp://www.blogger.com/profile/09327099634992021109noreply@blogger.com3tag:blogger.com,1999:blog-4485173303214720771.post-30965785749104903372012-09-16T06:00:00.000-04:002012-09-16T06:00:01.553-04:00Saint and Scripture SundayWhat a week! I'm glad that's over. This was a great meditation for me yesterday.<br /><br /><em>When action grows unprofitable, gather information; when information grows unprofitable, sleep. - Ursula K LeGuin</em><br /><br />Sometimes we need to turn away from what's troubling us. Hanging onto a situation for which no solution is immediately apparent, only exaggerates the situation. It is often said the solution to any problem lies within. However, turning the problem over and over in our minds keeps our attention on the outer appearance not the inner solution.<br /><br />Rest meditation, quiet attention to other matter, other persons, opens the way for God to reveal the solution. Every problem can be resolved. And no answer is ever withheld for long. We need to be open to it, though. We need to step away from our ego, outside of the problem and then listen fully to the words of friend, to the words that rise from our own hearts. Too much thinking, incessant analyzing, will keep any problem a problem.<br /><br /><em>I will rest from my thoughts. I will give my attention wholly to the present. Therein will come the solution and when least expected.</em><br /><br />Have a wonderful week everyone!Beverly@Beverly's Back Porchhttp://www.blogger.com/profile/09327099634992021109noreply@blogger.com1