by Krista | May 31, 2010 | Bootstrap Monday
Happy Memorial Day, dear ones. 🙂
Today I am honoring my military heroes, four dear family members who have served or are serving.
My Grandpa, Alfred Bjorn, Danish Armed Forces, Retired
My cousin, Darren Swetlishoff, Canadian Armed Forces, Retired
My brother, Dana Bjorn, United States Armed Forces, Retired
My brother, Evan Bjorn, United States Armed Forces, Active
Thank you for enduring loneliness, loss, privation, fear, and pain so we can be safe and free.
I love you all and you mean the world to me.
by Krista | May 28, 2010 | Fabulous Friday
Hello dear ones! I’m so glad we made it through another week, and hope you have beautiful things to look forward to this weekend. 🙂
The last week has been a rough one for me. The horrible pains and illness I experienced from mold in my last apartment returned with a vengeance, and after a week of agony I finally found the culprit: mold in my new apartment too. Arrrgh. I couldn’t believe it, and had awful visions of having to move again. Thankfully this time around it was easily dealt with and removed and I’m feeling heaps better every day. 🙂
I’ve been looking for ways to make everyday life just a bit more beautiful, and this week I:
Made myself a Narnian Tea.
Started reading a good story.
Used fresh herbs from my little garden and made a bouquet of chive blossoms.
Listened to books on cd while I did housework.
Made another Narnian Tea because the first one was so lovely. 🙂
And made Asparagus Pesto Quiche with Goat Cheese.
I also started a list of beautiful things I want to do this weekend, and I’m so excited to tackle it: cleaning up some old outdoor lanterns and putting them on my patio, making a new cd of favorite music, and finding pretty flowers to put in a glass jar.
I’m also excited because I won TWO giveaways in the past week! I hardly ever win anything, so this is fun!! The lovely Mia at Bright Morning Star gave me a $40 gift certificate to CSN, and I was able to get the tongs and microplane I’ve been needing. Yay! She has two more giveaways going on right now, so scoot over for a chance to win! My second one came just this morning from Mischa at Itinerant Tidewad for a selection of Kusmi Tea. It feels like Christmas at my house!! 🙂
What are things that you are doing to make life a bit more beautiful? I’d really love to hear your ideas. 🙂
Happy Weekending!!!
Asparagus Pesto Quiche with Goat Cheese
Ingredients:
1 bunch asparagus, woody ends trimmed, cut into 1 inch pieces
1 cup cottage cheese
4 large eggs
2 scallions, sliced
1/4 cup sundried tomatoes, chopped
2 Tbsp pesto
1/2 tsp chopped fresh thyme
1/2 cup goat cheese, crumbled
Directions:
- Preheat oven to 375 F
- Place asparagus in saucepan, cover with water, bring to boil and simmer 3-4 minutes. Drain.
- Combine asparagus with remaining ingredients except for goat cheese.
- Pour into greased pie plate, sprinkle with goat cheese and bake for 30-40 minutes until edges brown.
- Serve warm or chilled.
by Krista | May 27, 2010 | Literary Nibbles
The Chronicles of Narnia were among my favorite stories as a little girl, read over and over again in my various nooks: behind the couch, in a blanket fort, tucked up on my bed.
Last week I had such fun making Turkish Delight, that magical confection that charmed and enticed me ever since I first read about it in The Lion, the Witch and the Wardrobe.
Another fond food memory from the book is Lucy’s scrumptious tea with Mr. Tumnus, the faun. I loved picturing them strolling arm in arm through the snowy woods, visiting away like old friends even though they’d only met moments before.
I adored Mr. Tumnus’s cave, and longed to have one of my own that I could decorate cozily. I spent many a happy moment imagining a roaring fire, thickly carpeted stone floor, walls lined with books and treasures, and two chairs (“one for me and one for a friend”).
Then there was the tea. That beautiful, wonderful tea, served in the glow of a crackling fire.
First there was “a nice brown egg, lightly boiled, for each of them.”
Then, “sardines on toast, and then buttered toast, and then toast with honey.” I’d never had sardines on toast before, but it’s really quite splendid! I liberally buttered piping hot toasted grainy bread, topped each slice with sardines, and added a sprig of fresh dill. Lovely.
Finally, “a sugar-topped cake.” Admittedly this was a little tricky to recreate since that is the only description given, so I gave my imagination free reign.
I thought it should be something wholesome, old-fashioned, yet utterly delicious. I settled on a banana bread batter studded with dark chocolate chips and baked in popover tins so they’d be nice and tall. When the muffins cooled, I sliced each one into five 1/2-inch layers, sandwiching each layer with pure sour cream. I drizzled each little cake with a sauce of sour cream thinned with rum and sweetened with powdered sugar. A light dusting of nutmeg finished them off.
Wow. I devoured the first one in minutes. The sour cream is absolutely heavenly mingled with the sweet cake and just a hint of rum-flavored sauce.
That Mr. Tumnus sure knew how to put on a good spread. 🙂
Sardines on Toast
Ingredients:
4 slices grainy whole grain bread
butter
1 tin sardines, drained
4 sprigs fresh dill
Directions:
- Toast slices of bread and butter generously.
- Top with sardines and a sprig of dill.
- Serve warm.
Sugar-Topped Banana Cake with Rum Sour-Cream Sauce
Ingredients:
banana bread muffins (use your favorite recipe and add dark chocolate chips. Bake in popover tins so they are nice and tall)
1 1/2 cups extra thick sour cream
1/2 cup sour cream
1 Tbsp rum or rum flavoring
1 Tbsp powdered sugar
Ground nutmeg
Directions:
- Slice banana bread muffins into 1/2 inch layers.
- Sandwich layers with extra thick sour cream, then set on individual dessert plates.
- In small bowl mix 1/2 cup sour cream with rum and powdered sugar. Beat until smooth.
- Drizzle each muffin with rum sauce and dust with nutmeg.
by Krista | May 26, 2010 | Compatriot Wednesday
CEC (cooking group) this week was a jolly affair as folks brought fixings for All-American food. The theme was chosen by our dear friend and meat-smoker extraordinaire, Cameron, who is departing for South Africa this week. A talented artist, he has been commissioned to create a piece for the lobby of a home that provides help and support to victims of the sex trade and human trafficking. If you are interested in understanding more about the need for this difficult but important work, please watch this 10-minute documentary.
We will miss him greatly, but are proud as can be of this good thing he’s doing, and can’t wait to hear all about his adventures later this summer.
Since he’ll be dining on South African fare for the next while, Cameron wanted his going away party to feature home-cooking. 🙂
I was on dish duty this week, but the others made one fabulous American dish after another!!
Deborah made her wildly popular Coconut Pineapple Sliders, the toasted rolls spread with coconut milk solids instead of mayonnaise or butter. Yum!!
Jon made deliciously chunky potato salad with all sorts of lovely spices.
Toby whipped up a wonderfully creamy coleslaw with green and red cabbage.
These are what we fondly refer to as “Don’s Hot Buns.” I do not take any responsibility for this moniker. 🙂
Don’s juicy burgers were topped with crispy bacon and slices of creamy Havarti cheese.
Jason delighted all of us by making two big pans of Blackened Louisiana Alligator Spicy Mac and Cheese. Alligator!!! I was thrilled. 🙂
Jack finished off our meal with this gorgeous fruit salad featuring strawberries, mangoes, cherries and grapes in a creamy base of whipped cream and cottage cheese.
Last, but not least was Darren’s homemade ice cream to go with berry shortcake. Alas, I forgot to get a picture. Sigh. Better luck next time! 🙂
What is the strangest food you’ve eaten recently?
This post is my contribution to Wanderfood Wednesday!
Toby’s Creamy Coleslaw
(From Epicurious)
Ingredients:
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons cider vinegar
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 lb green cabbage, quartered, cored, and thinly sliced (8 cups)
3 medium carrots, shredded
Directions:
- Whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper in a large bowl until combined well, then toss with cabbage and carrots.
- Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 30 minutes.
- Serve at room temperature or chilled.
Deborah’s Coconut Pineapple Sliders
Ingredients:
1 pound hamburger
3/4 can pineapple tidbits
1 cup shredded coconut
1-2 Tbsp coconut milk, enough to moisten
King’s Hawaiian Rolls, halved and toasted
3-4 Tbsp coconut milk solids
Directions:
- Mix hamburger, pineapple, coconut and coconut milk together. Let sit in fridge overnight.
- Form small patties with ice cream scoop and grill to desired doneness.
- Spread toasted rolls with coconut milk solids.
- Place burger between rolls and serve immediately.
Jason’s Blackened Louisiana Alligator Spicy Mac and Cheese
Alligator Ingredients:
1 lb alligator tenderloin
1 cup milk
1 tsp white vinegar
Directions for the night before:
- Place alligator in glass bowl and cover with milk and vinegar. Cover and refrigerate overnight.
Alligator Rub Ingredients:
4 Tbsp paprika
2 tsp dried thyme
2 tsp dried oregano
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp black pepper
1 tsp white pepper
2 tsp salt
Directions:
- Remove alligator from marinate and pat dry with paper towels.
- Coat both sides with the rub.
- Heat up a skillet with a small amount of vegetable oil until smoking.
- Turn to medium high and blacken each side of the gator for 6 minutes.
Macaroni Ingredients:
1 lb macaroni noodles
1 ½ lb grated pepper jack cheese
1 tbsp fresh lemon juice
1 tbsp fresh lime juice
½ cup pickled paprika, diced
¼ cup extra virgin olive oil
3 ½ cups milk
½ cup gluten free flour blend
1 tbsp ground pepper
1 tsp salt
1 tbsp chili powder
1 tbsp garlic salt
1/8 of a red hot chili pepper, diced.
Cayenne pepper to taste
1-2 cups grated sharp cheddar cheese
Macaroni Directions:
- Cook (gluten free) macaroni noodle according to manufacturer’s instructions.
- Heat remaining ingredients except cheddar cheese over medium heat, stirring until heated through and has a nice smooth consistency.
- Mix the sauce with the noodles and stir in chopped blackened alligator.
- Fill two 9×11 Pyrex pans with the Mac and Cheese.
- Top with shredded sharp cheddar and bake at 400F for 15 minutes or until top is golden brown.
Jon’s Potato Salad
Ingredients:
Four potatoes boiled, then chopped
1 cup of mayonnaise
1 tablespoon yellow curry
Cracked pepper
Salt
1-2 tsp paprika
1 tablespoon yellow mustard
A dash of white wine vinegar
4 dill pickles, chopped
Half of a red onion, chopped fine and steamed briefly to soften.
Directions:
- Place cubed potatoes, onion, and pickles in bowl.
- In separate bowl mix mayonnaise, curry, pepper, salt, paprika, and vinegar.
- Pour dressing over potato mixture and stir until evenly coated. Let sit at least 30 minutes for flavors to meld. Serve.
by Krista | May 25, 2010 | Spring
Good morning! Before we continue on our jaunt through Bosnia, I want to stop for a moment and say HAPPY BIRTHDAY to my Dad. Happy Birthday, Pa! I love you muchly and am so glad you’re my friend. 🙂
Now…back to Bosnia!
After wending our way past this idyllic lake…
…and through fairytale mountains…we emerged into a valley and began driving through beautiful little villages clustered along the riverbank.
So many things entranced me about the towns we passed: the tidy gardens being readied for spring, farmers pitching hay onto towering stacks, the abundance of balconies festooned with flowers or laundry billowing in the breeze.
Today I’m just going to feature rooftops. They were so fascinating to me! So new, mysterious and exotic. I love how architecture reflects a culture so vividly.
In celebration of these lovely rooftops (any excuse for a party, eh?!), I’m sharing my favorite borscht recipe. I love borscht in any form: hot, sour, savory, sweet. This beauty of a soup is made unique with the addition of juicy apple. Mmmm! Somehow it goes perfectly with the earthy beetroot and has the added bonus of being equally delicious hot or cold. With sunny spring days finally making an appearance, I so enjoy a chilled bowl of borscht topped with soured cream or plain yogurt sprinkled with fresh dill.
What is your favorite springtime soup?
Borscht with Apples
(Adapted from Soup)
Ingredients:
1 onion, chopped
1 pound raw beetroot, peeled and chopped
2 celery sticks, chopped
1/2 red bell pepper, chopped
1 large cooking apple, chopped
2 Tbsp butter
2 Tbsp sunflower oil
9 cups stock or water
1 tsp cumin seeds
a pinch dried thyme
1 large bay leaf
fresh lemon juice
salt and ground black pepper
Garnish: sour cream, fresh dill
Directions:
- Place chopped vegetables and apple in large saucepan with butter, oil, and 3 Tbsp stock. Cover and cook gently for about 15 minutes, shaking pan occasionally.
- Stir in cumin seeds and cook for 1 minute, then add remaining stock, thyme, bay leaf, lemon juice, and seasoning to taste.
- Bring mixture to boil, then cover pan and reduce heat to gentle simmer. Cook about 30 minutes.
- Strain vegetables and reserve liquid. Process the vegetables i a food processor or blender until they are smooth and creamy.
- Return vegetables to pan, add reserved stock and reheat. Check seasoning.
- Divide into individual serving bowls. Garnish with swirls of soured cream and a frew sprigs of fresh dill.
_logo.svg){kind=logo}
