MRS. POTATO HEAD!

Cabin fever is starting to set in! We've been nested in our cozy cave for over a week. Yes, we all had the flu. We are all on the mend and are now trying to get caught up on all the things that make life run smoothly.

Got up at an insanely early hour for a weekend....5:30am! Feel rested, Hungary, creative and almost ambitious. In the mood for a big, country breakfast. Yesterday I precooked the most beautiful dark red potatoes. Freshly harvested days before as was shown on the packing tag. The skin on the potatoes was almost maroon and when I cut in to them the moisture pearled to the surface. It may sound funny to be making such a big deal about these red potatoes but most of the time I have to search through loose potatoes to find red potatoes that are not anemic looking. I've stopped buying red potatoes in the bag because the red colored bag they put them in is deceptive. When you take the potatoes out of the red colored bag you are usually stuck with a very anemic spud staring back at you. So now you can see why it was such a pleasure to cook these beauties up.

This morning I got these beauts from the fridge and sliced them up in a large pan with onions and olive oil. A little Kosher salt and a dash of pepper was all it needed. Then, I fried up some lean Canadian bacon and fried up a brown egg.....YUM! The rich flavor of Colombian coffee added to the pleasure. Hopefully this will give me the energy that I need to tackle the housework.

POLLY'S PICKLES

My fascination with canning began one day on a grocery trip to the very small, old, Mom and Pop store in Cotati, California called the "Plaza market". Amongst the dusty narrow shelves I saw a small blue book staring me in the face...."Ball Blue Book". I picked it up and was mesmerized by the idea pf preserving food.

I was spell bound and hooked!

Now what would a young college student like me be thinking about? My mother was an amazing cook but she never canned. So, why in the world was I so totally captivated by the idea of canning. Perhaps it was the fact that produce from the farms was so readily available and inexpensive.


Maybe it was also due to the fact that I had just lost my mom and wanted to rekindle the cozy and comforting feeling of home and the love felt in a busy and productive kitchen. Could it also be the fact we were so poor we had to make food stretch and last as long as possible? For what ever reasons I was hooked by the idea of buying in bulk at a great price then preserving it. I even learned how to "Glean" the fields after the farmers were finished harvesting and then were ready to plow under the fields. I was able to pick, with the Farmer's permission, crate after crate of tomatoes, cucumbers, pears and apples. After a while the farmers got to know me and welcomed me to their fields. I was also able to find free sources of Bing cherries and walnuts.

I am still canning! I no longer can 200 quarts of produce a year but I still like to can my special Kosher Dill Pickle recipe the I developed over the years.


INGREDIENTS

Recipe for 8 quarts of pickles

3 quarts of water, (12 cups)
1 quart of white vinegar, (4 cups)
1 cup Kosher canning salt
Fresh dill
Garlic
Whole peppercorns
Whole mustard seed
Fresh grape leaves
Ten pounds of very small cucumbers freshly picked

METHOD

Fill very hot, wide mouth quart jars with fresh dill, and one grape leaf. Next, a tablespoon of mustard seed and a tablespoon of whole peppercorns. Lastly, five garlic cloves. You need to work very quickly because you don't want the jars to cool. I have tried many ways to solve this problem. Initially, I followed the "Blue Book" to the letter. After placing pickles and other ingredients into the jar they suggest you process them in a canning kettle in a boiling water for 15 minutes. I've found when I do this that the pickles tend not to be as crispy.
I've tried boiling the jars in the canning kettle for ten minutes then carefully removing just one jar at a time and filling it with cucumbers/ ingredients and then adding the boiling brine.

Be sure to secure the metal bands firmly tight. I also keep the jars away from any draft and place on a towel upside down. Look carefully at the photograph and you can see the jars are upside down! This year I discovered that if you run the jars through the dishwasher,(I have a sanitize cycle), and take them out one at a time they seem to seal better. If your jars do not seal you'll have to keep in the fridge. How do you tell? The lid should be flat when you press on it. Also if you notice cloudy brine after a week or so it might mean it's not sealed. Into the fridge it goes. Good luck!

Lasting Impressions of PollyWolly?

Did you ever feel you were on cloud 9 only to have someone turn it into a storm cloud by something they said to you? I admit, I am overly sensitive perhaps due to my early childhood difficulties I had in school. Yes, a learning difficulty and ADD contributed to my having a low self-esteem. Having these problems motivated me to try even harder to fit in. I would have loved to be popular, smart, and yes, charming. But, in reality, I was always the last one to finish a test and the last one to be picked for a team in PE. Not very charming!

These days those feelings of inadequacy seldom pop their insecure little heads, after all, I am happily married, mother of three children and a grandmother of two grandchildren. I studied hard and got my teaching credential and enjoy my work. I love to create clay sculptures and capture images on my camera. So now tell me why does it matter what someone thinks?

The last place I expected to hear a comment about my character was at my daughter's opera, three hours away from home. How weird that my daughter Sonia's elementary school teacher, from twenty four years, ago showed up backstage at the opera house!

After congratulating my daughter on her performance and appearance she continued by saying that said she would never forget me because I had left a"lasting Impression". Yikes! What did she mean by that? What did I do to deserve this rather dubious title? I had always tried hard to follow the advice of "Miss Manners" and be the "Perfect Lady", but it seems the harder I tried the more trouble I would get into! I just wanted to be charming!

I had a friend who looked like "Rebbecca of Sunny Brook Farm". I admired her beauty and charming ways. She was everything I aspired to be. She had beautiful, waist length hair, flawless complexion and a perfectly proportioned face. She was charming!




She would "Charm" everyone she'd meet. For example, one summer we went to an orchard to pick Bing cherries. They gave us boxes and told us where to find the ladders. As I struggled to haul the splintered ladder up to the tree I noticed there were several farm workers competing for my friend's attention. They were almost bending over backward in order to fill all her needs carrying her ladder and setting it in position. And add insult to injury, they were actually helping her pick cherries! They never even gave me a second look let alone the time of day! OH, to be so charming!

I was born into a very loving family where it was easy to charm them. Unconditional love is wonderful! Early on I realized the real world was not so kind or forgiving. I was and still am incredibly naive. I had difficulty understanding the teacher's directions so in second grade I was actually tested for retardation because my teacher was convinced that there was something wrong with me. After the results showed that I was actually intelligent, the teacher then thought I was just being defiant and definitely not charming!

Another time I was shocked to find out what I was labeled by the employees of a local restaurant. My son was five at the time and my older daughters were trying to locate me so I could pick them up at the high school. They called the restaurant I told them I'd be at. One of the employees asked for a description of who they were looking for. After their detailed description they quipped...."Oh, you mean "CRAZY POLLY"? Great, this is what I always strived for! Can you believe the indignity? Can you see why I tend to be on the defensive? What happened to "CHARMING POLLY"? And, I tried so hard to be charming!

Now that I'm older these doubts seem to have vanished for the most part. I realize that the dubious title that the restaurant gave me was more out of affection for my enthusiastic and unique personality.

In preparation for my daughter's opera yesterday I dressed up, make-up and all! I felt charming! I now was ready to meet the stars and maestro backstage. And it worked, I felt confident, pretty and classy! It looked as if this time I had actually charmed everyone I met backstage. Hey, it felt good! Did I actually really charm someone?

And then it happened....I was tapped on the shoulder and a familiar face greeted me by my name. Hello Mrs.........I remember you so well, you left a lasting impression! What did she mean by that statement! Trembling with fear I melted right there on the floor of the opera house! I felt all the color drain from my face! All my confident feelings left at that moment....so much for "Charm". All these childhood fears and inasdequencies came rushing back. Thank goodness this sad feeling was dispelled in a moment when she said that she remembered me being "Exuberant" and "Artistic".

Who cares if I'm not the most charming guest at a party. I'm and enthusiastic about life. I love my life and that's all that matters. I can't be something I'm not but I can be true to my self. I love to create sculptures, and you'll never catch me without my camera. I also enjoy creating hearty home-cooked meals. I find gardening peaceful and canning food satisfying.

But, still lingering some where deep inside me is still a faint desire to be "Charming". Perhaps some where in the far future someone will see me walking down the street humped over and walking with a cane and then they will point and whisper to themselves...."Now there goes an artistic, elderly lady who is enthusiastic, artistic and also very charming."

POLLY'S PERILS

I don't know what it is about me that seems to attract drama like a magnet. For example; On a recent trip to a local restaurant two teacher friends and I settled into a cozy, private corner to have lunch. We had barely seated ourselves when our waiter asked if we were ready to order....the heat was on. I was naughty and ordered something fattening that I hadn't ordered in years.....a patty melt and....garlic fries. When my lunch arrived I greedily grabbed a french fry only to find it was barely luke warm, limp with a strong garlic taste. Fries have to be piping hot to be any good otherwise....forget it! So, I told the waiter about the fries. In the mean time I bit into my patty melt and discovered something strange....crispy on one side soggy on the other and guess what? No cheese on the patty melt! So, you guessed it, as soon as the waiter came by I mentioned to him that I think the cook must have been in a hurry because he forgot to grill one side of the bread and also forgot the cheese. I was polite and calm but inspite of this our conversation caught the ear and eye of the manager who stepped in and offered me a full refund! Yeah! The garlic free fries finally arrived piping hot this time. After all this commotion I decided to be happy with my hot fries and coffee. And, I must admit, after staring at my platter for over an hour I was tempted to sneak the meat from under the limp bread and I ate it with some satisfaction!

Crazy

You might think I'm crazy, but in some ways I still think that I'm a hippie living in absolute poverty! I get inspired to make soup when I have accumulated a few days worth of vitamin enriched liquid from cooking vegetables or some rich broth from meat.....of course the fat is scraped off the top. The latest of these liquids for my minestrone soup came from;

Potato liquid
Chicken broth
Broccoli broth

Collect these broths in any container....I use a canning jar/does it really matter?
Use as soon as possible wait no longer than three days to use....no food poisoning here!

INGREDIENTS;

If you want to cheat use Three large cans,(49oz. each), of 99% fat free chicken broth...no MSG.
Large onion chopped fine.
Half a medium sized cabbage also chopped fine.
One fourth cup barley......a little goes a far way.
Three cans of diced tomatoes 14 oz. can........if you're lucky enough to have your own tomatoes, peel ten of the ripest ones, the skin should slip off easily, if not ....dip in boiling water for a few seconds.
One 16 ounce can of kidney beans....If you tend not to have digestive problems ....if you know what I mean....Then use two cans.
Two to three cups of frozen string beans...depends on taste.
One cup of frozen peas.
One pkg. of frozen fordhook lima beans
Six garlic cloves
Salt and pepper to taste
Simmmer an hour then add Two cups whole grain medium pasta shells.

If soup is getting too thick add water and a couple of chicken boullion cubes. Lastly, add chopped meat, your choice....I use a couple cups of chopped chicken or whatever I happen to have on hand at the time. Be sure to put the meat in at the last moment otherwise you might end up with shreaded meat. This soup can also be a very tasty vegetarian soup just skip the meat and boullion. I think the original ministrone is supposed to be vegetarian but remember this is Polly's version.

Enjoy the savory flavors!

TOUGH OLD BIRD!

Howdy, This tough old bird continues to write about birds...how bizarre! Yesterday made my version of minestone soup using chicken. Yes, I used a fresh, young chicken. And by now you might have figured out that I myself am not a spring chicken.

Do I care? Not any more. Luckily, I look younger than my age/no plastic surgery thanks...So I was able to lie for years pretending to be fifteen years younger than I was.

Part of the reason for this is the fact that I have a child-like enthusiasm for life and this attitude didn't seem to mesh with my real age. Aren't I suppose to grow up and try to put on an air of maturity? Maybe, but this isn't fun is it? Also, many of my best friends are at least ten years younger than I am and I felt that if I told them my TRUE age they would drop me like a hot potato. So....I would never own up to the facts.

But lately, something has happened. I finally feel good in my own skin. I have overcome a learning disability and ADD and low self esteem because of these disabilities. I really feel that ADD has actually been a gift because it allowed me to be very creative.

I have found my passion in clay sculptures, photography, gardening, and creative cooking. All my recipes are original and instead of being focused on measuring I focus on taste. Yesterday I made a wonderful chicken minestrone soup using garden fresh tomatoes and homemade stock. Recipe to follow.

Swimming Pool Birthday Soiree

Got myself into trouble again! I was asked to host a birthday party on short notice. Just got back from a five day vacation and was feeling lazy and relaxed. Did I do it? Yes! Am I happy? Yes, except for the dishes now needing my attention and the over-flowing garbage. Why do parties create such a mess? On the positive side, there are a lot of scrumptious left-overs.

I decided to make an old stand by and always a party pleaser, "Chili Verde." You can't go wrong with this delicious and easy dish! I never measure anything but here is enough info. to get you started.....Lets face it, everything depends on your taste buds....I 'm not much for anything too spicy, you can't taste the subtle flavors if it is too hot and flaming!

Chili Verdi/Easy

Ingredients:

Cook's choice.... Two pounds of chicken breast or two pounds of pork loin.
One 30 oz. can vegetarian refried beans.
Two cans of Green chile enchilada sauce.
One 7 oz. can diced mild green chilies.This gives it a spicier taste but is not absolutely necessary.
One pound of finely shredded Mexican four cheese blend or shred any kind of cheese you have.
Six ounce can of large ripe olives.
Ten inch flour burritos... ten count.
Cook's choice.... Chicken/Beef or vegetarian bouillon cubes or powder.
One medium size ripe tomato.
Eight cloves of garlic.
Ground Cumin.
Sour cream/optional

Boil two pounds chicken breast/pork loin until tender. Save broth if needed later. Add chopped meat to two 28 oz. cans of Green Chile Enchilada sauce. I use "LasPalmas" green chile sauce.
Chop one large onion, and if you feel like it, eight garlic cloves. Add two tablespoons of ground cumin. For added flavor I always add two Tablespoons chicken or beef boullion...whatever I happen to have on hand. If you are vegetarian skip the meat and add four vegetarian boullion cubes....then I would definitely add the garlic for more flavor.
Cook over medium heat until sauce thickens....about an 30 minutes or so. You'll know!
Scoop two cups of sauce from the top of the sauce pan. If you do not have enough sauce...now is the time to add the left over meat stock. You do want the sauce thick so use your own judgement! Put sauce into a bowl large enough to accommodate a ten inch flour tortilla. There's ten in a pack. I usually make six really large burritos but if you make them smaller and more manageable you might want to use all ten. I like to use "El Aguila" flour burritos. Dip Burrito into sauce...cover both sides. Place on large plate or a flat platter so that you'll have room to fill and fold the burritos.
Now comes the fun! While your sauce is continuing to thicken you get to open a large can of refried beans. I use vegetarian refried beans. Make a line of beans across the burrito using as many or as little as you want. Leave a couple of inches at each end of the burrito free of ingredients so you can fold it. No big deal....any which way will do......but you should try to fold it as best you can so it will look nice!
But before you fold it you need to add finely shredded Mexican four cheese blend, or, whatever you have on hand. No big deal cheese is cheese. When I am in a hurry sometimes I just cut block cheese in strips it still melts and tastes just as good! I add two pinches or more if I'm in a cheesy mood. Next, I add chopped black olives to taste. Finally it is time to add the thickened meat sauce. Put two tablespoons of the verde meat sauce on top of the cheese, olives and beans. My husband likes sour cream so this is the time he adds this ingredient. Lastly, fold burritos and place in 8 by 11 inch Pyrex oven proof container.
Sprinkle cheese all over the top then sprinkle some sliced black olives. Complete your masterpiece by artistically placing fresh chopped tomatoes on top. Bake at 350 for about 30 minutes. Enjoy!

Not a SPRING CHICKEN!

Speaking of chickens....yes we had many and it was my job, as a young child, to feed them....It was always scary because the deep wooden bins that held the feed also housed mice! Although I loved the birds and gave them names they rewarded me with lice!

I spent most of my time outside getting in trouble with the local farmers because of the wheat I trampled down for my hidden mazes and cozy abodes. We also were forbidden to walk the railroad tracks, one time we even stopped a train as we mindlessly meandered down the tracks not in the least bit concerned about the encroaching train. Boy did we get in trouble for stopping that train!

The creek was another magnet for us....this too was forbidden! I was the oldest by only a year yet I was held responsible and always felt the full force of the reprimand.... after all, I should know better I was older and should set a good example!

Now, without trying ,I am still getting myself in trouble and I'm not even a SPRING CHICKEN!

Not a SPRING CHICKEN!!

What am I doing here you ask? My 21 year old son set this up for me and now I'm feeling uninspired. It's hot and I should be preparing dinner but here I sit feeling guilty with nothing to say. Sooooo started my dinner of Wild Pacific Mahi Mahi and fingerling potatoes so I'll type for a few more minutes
Guess I'll start with saying I had the most wonderful childhood in the country. My family had a homemade ice cream business with a few home delivery trucks. In the summer the whole family would gather together on the outside picnic benches and peel freshly picked peaches for our ice cream.