Christmas Gardening and Cooking Tools

I had to share this with you. My daughter Audrey gave me these gardening tools for Christmas.

First, the kale and greens stripper. They also work on herbs like
oregano, parsley and thyme. You just choose the correct size for the
stem, insert in one side and pull through the hole. Voila!

Next, the Herb Scissors.
The scissors have 5 sharp stainless steel blades that mince and chop fresh herbs such as cilantro, mint, parsley, chives and basil.
Each scissor snip equals 10 knife chops. And if herbs aren't your thing you can use them for shredding papers, fringing material or for arts and crafts.

And then, the Herbs and Spices book which introduces different herbs and spices. There are so many! It has recipes for marinades, spice rubs, oils and more. I can¹t wait to curl up on the sofa to read through this one!

Thanks Audrey - This is a great gift for a gardener or anyone who wants to learn more about gardening and herb usage.

Butterfly Ginger - Hedychium Coronarium

My friend Martina has a DARK GREEN THUMB. She grew this Butterfly Ginger. It is called butterfly ginger because it resembles a butterfly.

photo credit: Martina Goscha

 

photo credit: Martina Goscha

It’s technical name is Hedychium Coronarium and it is the most fragrant of all gingers. Having this plant in your home is better than any air freshener you can buy!








They need light shade, soil that is high in organic matter and must be kept moist at all times.  It’s not uncommon to have the pot submerged to the crown in water. Ginger is a tropical plant so even a light freeze will kill it so make sure to bring it in for the winter.

photo credit: Martina Goscha

Ginger essential oils are great for Headaches, Arthritis and Nausea as well as Digestive Issues.
Here are a few more photos from Martina’s garden.

photo credit: Martina Goscha

Meatloaf

So, you think meatloaf is an American invention? Not so fast!

There is a recipe found in a cook book called Apicius published in Ancient Roman times that calls for chopped meat combined with spices, bread soaked in wine and pine nuts mixed and formed into a patty. That could be considered the very first meatloaf recipe.

photo credit: Wikipedia

In Medieval times chopped meat combined with spices, fruit and nuts were formed into a pie shape called Pastez.

The French shaped loaves out of chopped meat, entrails and internal organs.  Layers of gelatin were added to preserve it.

Meatloaf (as we know it today)  became easier to make due to the invention of the meat grinder in the nineteenth century.

Photo credit - Wikipedia

American meatloaf was first created by the Pennsylvanian Dutch who mixed pork meat, lungs, liver and heart with spices and cornmeal. They called it Scrapple.

Meatloaf became more popular during the depression where you could take a small amount of meat and stretch it with fillers like crackers, rice, tapioca and moisturizers such as eggs, mustard and ketchup.

In the 50’s and 60’s meatloaf became fancier. You could frost a meatloaf with whipped potatoes and broil it for a golden brown crust. Or stuff it with mushrooms sauteed in Sherry. It was simple and easy way for a new bride to impress her husband.

photo credit: MermaidsOfTheLake.com

These days you can order meatloaf at a restaurant and pay up to $20 for two slices because it’s considered comfort food. This can contain anything from beef, pork, chicken, turkey or even ostrich. There are vegetarian meatloaf recipes as well. Talk about a contradiction of terms.

Here is a meatloaf recipe that I got from my Mother-in-law. She made this recipe for 55 years. I make it for friends and family alike and everyone agrees that it’s the best meatloaf they have ever tasted.

Now I’m going to share this old family recipe with you. Enjoy.

photo credit: CK Worley

Meatloaf Recipe Ingredients:

1 1/2 lb. ground beef
1/2 cups bread crumbs
1 onion finely chopped
1 egg
1 1/2 tsp. salt
1/4 tsp. pepper
2 8 ounce cans tomato sauce
1/2 cups water
1 TBSP vinegar
2 TBSP Frenches mustard
3 TBSP brown sugar
2 tsp. Worcestershire

Mix meat, onion, beaten egg, salt, pepper, crumbs and 1/2 can tomato sauce. Form into a loaf and put in pan (7X10)
Combine rest of ingredients to make a sauce - pour over loaf. Bake at 350 degrees for 1 hour and 15 minutes. Baste occasionally. Make sure you put the sauce over the meatloaf and potatoes. YUM!

photo credit: CK Worley

photo credit: Shelly Kidney

Golf Blossoms in Atlanta - FedEx Cup Tour Championship by Coca-Cola at East Lake

Robert and I had fun at the FedEx Cup Tour Championship by Coca-Cola here in Atlanta.

Photo Credit: CK Worley

I took some photos of the flower arrangements that I thought were pretty. Here is one in the Champions Tent on the 17th green.
  

Photo Credit: CK Worley

 Another on the walkway at the 18th.
It's always a good thing to take photos of the arrangements that you like and keep them for future reference. You can copy them later and look like a real professional florist!


 And here are the trophies surrounded by roses! Really beautiful.  Jordan Spieth won today. He’s 22 years old and just won 11 million dollars. What a day!

Photo Credit: CK Worley

The tournament is held at East Lake Golf Club. Once one of the worst sections of the city now is one of the better areas in town thanks to developer Tom Cousins.  He bought the nearly bankrupt club,  restored the clubhouse which was designed by architect Neel Reid in 1914 and began transforming the surrounding community. He build the first charter school in Atlanta and began building mixed income housing there. Cousins also began First Tee of East Lake. The program exposes disadvantaged youth to the game of golf. It’s growing into a great community.

East Lake Golf Club then and now.

Bobby Jones on the 6th Green in 1927.  c/o eastlakegolfclub.com

Photo Credit: SportingATL

                         

Making English Muffins at Home

I honestly can not believe how easy it is to make your own English Muffins. I'd love to show you how. I got this recipe from Damaris Phillips host of Southern at Heart.

Here is what you'll need.

4 1/2 cups bread flour, plus more for kneading
3 TBSP sugar
1 1/4 ounce packed instant yeast
2 tsp. salt
1 large egg
1 1/4 cups whole milk
2 1/2 TBSP coconut oil plus more for the bowl and dough
Coarse cornmeal for sprinkling
Cooking spray
Butter and jam for serving

Photo Credit: CK Worley

First whisk the flour, sugar, yeast and salt
in the bowl of a stand mixer. Add the egg
but don't stir it in yet.

Photo Credit: CK Worley

Heat the milk and coconut oil in a saucepan until a thermometer reads 110 degrees. If the milk is too
hot when you add it to the flour mixture it will kill the yeast.

Photo Credit: CK Worley

Pour the milk mixture into the flour mixture. Avoid pouring it directly on the egg. You don't want the hot milk to cook it!
Using the dough hook, mix on medium speed until the dough comes together and starts to pull away from the sides of the bowl, 3 to 4 minutes.  Scrape down the sides with a rubber spatula, if needed.  The dough will look a little irregular in texture.
Turn out the dough onto a lightly floured surface and knead until smooth, soft and elastic, 3 to 4 minutes. Shape into a ball and place in a large bowl lightly oiled with coconut oil, rub the top of the dough with a little more coconut oil. Cover with plastic wrap and let rise in a warm place until doubled in size, 1-2 hours.

Photo Credit: CK Worley

Sprinkle 2 baking sheets with cornmeal and set aside. After the dough rises, punch it down and divide into 16 equal pieces. Roll each piece into a ball, then flatten into a 3 inch disk. Place the disks on the baking sheets. (The baking sheets are just a staging area for the disks. You won't be using them to cook on.)




Heat a 12 inch cast iron skillet over medium heat. Coast the skillet with cooking spray and liberally sprinkle with cornmeal. Working in batches, cook the muffins until they are deep golden brown, 5-9 minutes per side. If they start to rise in a domed fashion, flatten them with a spatula. Let the English muffins cool completely then split open with a fork, toast and serve with butter and jam.

Photo Credit: Food Network Magazine

The song "Oh do you know the muffin man" came from an era where a man would walk the streets during tea time to sell muffins from a wooden tray. I used to sing that song all the time when I was a kid. Never realizing he sold English Muffins. 

Ladies who Lunch

What a wonderful luncheon with some great friends today.  It started out with smoked salmon from Patak:

http://growitfirst.blogspot.com/search/label/Patak

Photo Credit: CK Worley

Followed by a chopped Kale, Cabbage, Brussels Sprout, Dried Cranberry, Pumpkin Seed in a Poppy Seed Dressing Salad.

Photo Credit: CK Worley

The main event:
Chicken Rollatini followed by Dulce De Leche Cookie Bars- YUM!

Chicken Rollatini:

Here is what you’ll need:

1 slice country white bread
5 TBSP extra virgin olive oil
1 tsp. chopped fresh sage (right from my kitchen garden)
Kosher salt and freshly ground pepper
2 oz. provolone cheese, cut into 8 sticks (1/2 inch by 1 inch)
8 chicken  cutlets
8 slices of pancetta (we used Prosciutto)
1 cup chicken broth
2 cloves garlic chopped
1 15 oz. can cannelloni beans
1 head escarole or chicory, trimmed and roughly chopped
1 TBSP unsalted butter

1. Preheat the oven to 400 degrees. Cut the bread in half then cut each half crosswise into 4 strips, toss with 1 TSBP olive oil and the sage and season with salt and pepper.  Put 1 strip of bread and 1 provolone stick across the center of each chicken cutlet. Tightly roll up the chicken around the bread and cheese, then wrap each roll with a piece of pancetta or prosciutto and secure with a tooth pick.

Photo Credit: CK Worley

Heat a large ovenproof nonstick skillet over medium-high heat; add 2 TBSP olive oil. Add the chicken and cook, turning until browned.  (4 Minutes) Add 1/4 cup broth. Transfer the skillet to the oven; cook until the chicken is golden and cooked through 7-8 minutes.

Meanwhile, heat the remaining 2 TBSP olive oil in a large skillet over medium-high heat.  Add the garlic and cook until slightly golden, about 30 seconds.  Add the beans and cook, stirring, until warmed through. about 2 minutes.  Add the escarole, the remaining 1/4 cup chicken broth, 1/2 tsp salt and a few grinds of pepper.  Cook, stirring occasionally until the escarole is tender. (7 minutes)

Remove the chicken from the skillet using a slotted spoon,.  Cook the pan juices in the skillet over medium-high heat until reduced by half, about 5 minutes.  Remove from the heat and swirl in the butter.  Serve the chicken with the pan sauce and escarole mixture.

Photo Credit: Food Network Magazine

Dulce De Leche Cookie Bars:

Here is what you’ll need:

First make the Duce De Leche by:

Pouring two 14 - ounce cans sweetened condensed milk into a 9-13 inch baking dish. Cover with foil and set in a roasting pan, add enough hot water to come halfway up the sides of the dish. Bake a 425 degrees until thick and dark amber, about 1 hour 15 minutes. Transfer to a food processor and puree until smooth. Refrigerate until thickened, 1 hour. Makes 2 cups but you’ll only need one for this recipe.

Photo Credit: CK Worley

Now for the cookie bars: Here is what you’ll need-

Cooking Spray
2 cups plus 1 TBSP all purpose flour
1 1/2 sticks cold unsalted butter diced
1/3 cup confectioners sugar
1 TBSP pure vanilla extract
1/2 tsp kosher salt
1 cup Dulce de leche
1/4 cup semi sweet chocolate chips
1/4 cup pecans, chopped

Preheat the oven to 320 degrees. Line a 9 inch square baking dish with foil, leaving a 2 inch overhang on two sides. Coat the foil with cooking spray.

Pulse 2 cups flour, the butter, confectioners sugar,1 tsp vanilla and the salt in a food processor until the mixture starts clumping together, about 1 minutes. Press firmly and evenly in the bottom and 1/4 inch up the sides of the prepared pan. Bake until
firm and lightly browned. 25-30 minutes. Transfer to a rack and let cool 5 minutes.

Photo Credit: Food Network Magazine

Meanwhile, combine the Dulce de leche, heavy cream, egg yolks and the remaining 1 TSBP flour and 2 tsp vanilla in a medium bowl and whisk until smooth. Pour the mixture over the crust and sprinkle with the chocolate chips and pecans.  Return to the oven and bake until set around the edge but slightly jiggly in the center 20- 25 minutes.

3. Transfer to the rack and let cool completely. Lift out of the pan using the overhanging foil  Remove the foil and cut into pieces.

Photo Credit: R. S. Worley

It was a glorious day and we had such fun together. This is something we have to do more often. Love my friends.

Our Boston Trip - Sept. 2015

We went to see our daughter in Boston this week to help her get organized in her new apartment.
It was usually hot for September and most houses and some hotels don’t have air-conditioning. A ceiling fan usually does the trick. But honestly, it was uncomfortable. Especially at night when we were trying to get some sleep. We stayed at an Air B&B and other than the lack of cool air we were very happy with the place.

Photo Credit: Yelp.com

We used UBER for the first time and it made buying and moving new things so much easier. We did use a taxi to move a large piece we bought at an antique store but other than that we used UBER to get around. A really pleasant experience. Quick, fast and priced right. All you do is download the app to your phone and away you go!

Photo Credit: CK Worley

Photo Credit: CK Worley

We took a break from organizing. While on her back porch we saw this amazing Weeping Willow tree in the backyard. Most willows grow anywhere from 35 to 50 feet high but this one was maybe 70 feet high. The trunk was huge so I thought I’d take a picture for you.

Raindrops falling off the slender leaves reminded people of tears so that is how the tree got it’s name.  A compound in the bark is called salicin and this was the precursor to aspirin. They used this compound for many years in Egypt as a remedy for fevers or aches and pains. Willow wood has been used to make everything from baskets to brooms, ropes to whistles and more.

We have been in and out of Boston many times and have always taken the Orange T (the T is short for subway train) to the Blue line which takes us to a bus that takes us to the airport.
This trip we discovered the Silver Line bus to Logan airport.

Photo Credit: systraconsulting.com

First we rode the Red Line to South Station. We got off at South Station and went up one floor. If you go up two you will end up on street level and you don’t want that. Follow the signs to the airport. You’ll end up waiting for the Silver Line bus. This will take you right to your terminal. No transferring. From what we could gather - the bus stopping on the right of the platform is for people going to work so stay left and wait for the bus to stop in front of you. They would rather have the passengers who have luggage get on first. store their bags and get seated then pull up to pick up the people on their way to work.

The Silver line bus runs like a trolley through the underground tunnels. When the bus leaves the tunnel it will stop for a few seconds while it is switch to a gas run vehicle. It’s very cool and very convenient.

Photo Credit: cityroom.blog.nytimes.com

It cost $1.60 with your Charlie Card. You can buy a Charlie Card right outside the T-lines. They are so necessary for easy travel in Boston. You can get a 7 day pass for $19.00 and it’s worth it. This gives you access to the trolley cars, bus and rail system. Give the card to your family or friends when you leave so they can use any remaining $ left on the card.

My daughter's place is really nice and she’s in with her old buddies from college so we think she will be happy as a lark there.

Photo Credit: CK Worley

Eggplant

This year has given us a bumper crop of eggplant. We have several plants and they all look similar to this one.

Photo Credit: CK Worley

Luckily for me we have the June/July issue of Garden & Gun magazine. This is a wonderful magazine filled with all sorts of interesting articles. One page is dedicated to eggplant recipes. These recipes come from chef Matthew McClure who works at Hive in Bentonville, Arkansas.

First Recipe is called Whip a Dip eggplant snack.

Halve 3 eggplants lengthwise, season with salt and toss with olive oil. Roast, flesh side down on a baking sheet, in a 350 degree oven for 15 to 20 minutes. Remove and let cool, then scrape out flesh and discard skin. Puree flesh until smooth then add 1 tablespoon ground toasted cumin, 1/2 teaspoon pink peppercorns. (I used regular cumin out of the bottle and regular black peppercorns.)

Photo Credit: CK Worley

Add 1/2 shallot (for best results soak slices in red wine vinegar for a least 30 minutes first).  I didn't have a shallot so I used a plain yellow onion and it turned out just fine.

Photo Credit: CK Worley

Add vinegar to taste, and serve with pita chips and crudités. It tasted great but it looks a little dull. Perhaps so colored corn chips might work to brighten up this dish. It's worth a try.

Photo Credit: CK Worley

Next was a eggplant disc that they suggested be served in a salad but we used it as a side dish. The original recipe called for the eggplant to be peeled which I didn't do and I liked it that way.

Photo Credit: CK Worley

Slice eggplant into 1/2 inch thick coins. Place in a bowl with 1 cup rice wine vinegar, 2 cups of water and 1/2 cup sugar. Soak for 30 minutes.

Photo Credit: CK Worley

Remove eggplant from marinade and let it dry for a few minutes. Meanwhile, heat 2 tablespoons olive oil in a cast-iron skillet. Add eggplant and caramelize, about 3-4 minutes per side. Drain on paper towels.

Photo Credit: CK Worley

These discs were so tasty. Crunchy at first, followed by a creamy yummy flavor. My favorite.
Eggplant fruit between August and October and the plant itself grows fairly tall and needs plenty of room to grow. I've got plants in the ground, in pots and in my raise garden bed. Whichever way you find is easiest growing eggplant is worth doing. 

Houston, Texas visit #2

We had a nice visit with our son in Houston.  He and his girlfriend Kristina did a fine job entertaining us while we were there.

Photo Credit: CK Worley

First stop - Hermann Park.
It is named after George H. Hermann who in 1914 donated 285 acres for the creation of a park.  A year later Houston Mayor Ben Campbell added 122 acres of city land to the park.

Located between the Texas Medical Center, Rice University and the Museum District the park has a golf course, outdoor theater, jogging track, Zoo (which cares for over 45 hundred animals) , Museum of Natural Science (includes a planetarium, a 3D I-max, and a butterfly exhibit). playgrounds, paddle boats, a mini train and a community center.  I hear the fishing is great at the lake.

Photo Credit: R.S. Worley

McGovern Centennial Garden has a 30 foot high garden mount that has a spiral trail that takes you to the top with a view.  It also has rose gardens, an interactive family garden and a pine walk garden.

Photo Credit: CK Worley

The Japanese Garden is build on 5 acres and is designed with the Zen philosophy in mind.  This garden was built to represent the friendship between the U.S. and Japan.

Photo Credit: CK Worley

At the north end of the park you’ll find a refection pool and gardens that lead to a statue of Sam Houston.  The kids (and some dogs)  love to play in the interactive fountains.

Photo Credit: CK Worley

We even caught an Astros game.  My husband was at the first game in the Astrodome on April 9, 1965 when he was a little kid.  It was the first time that baseball could be enjoyed under an air conditioned roof.  Now they play at Minute Maid Park which has a retractable roof.

Photo Credit: CK Worley

We also visited Kung Fu tea in Midtown to enjoy a bubble tea.  It's a mixture of tea, dried skim milk and tapioca.  The tapioca is brown in color and is about the size of the tip of your little finger.  You get an extra wide straw to suck up the tapioca and tea all at once.  The tapioca is chewy and fun to eat.

Photo Credit: Kung Fu Tea

We had a wonderful time and can't wait to visit Houston again very soon.

Marietta City Cemetery Founded in 1831

Marietta City Cemetery is less than a mile from the famous Marietta Square in Georgia. I've driven by it countless times and finally decided to stop by.

Photo Credit: CK Worley

Some of the most influential families from the area are buried there. The Chastains, Samfords, Whitlocks and Dobbins among many others.

Photo Credit: CK Worley

In 1913 Mary Phagan who at the age of 13 was murdered in the Atlanta Pencil Factory is buried there. Leo Frank was convicted and then lynched for that murder but was found not guilty and posthumously pardoned in 1986. A very sad time in the history of Marietta.

Photo of Mary Phagan from the AJC

This cemetery has a slave section which was unusual for the times. Although there are several slaves buried there only four are named. They were servants of Mrs. Eliza G. Robarts; Clarissa, Hannah, Nancy and Peggy.

Here is a convenient  web site that shows you who is buried where in the cemetery. You can also find a map for trees, plots as well as grave markers.

http://cityofmarietta.maps.arcgis.com/apps/webappviewer/index.html?id=545f1b0ff22242519a7a0a00b05fa539

Red Cedar photo credit: CK Worley

The cemetery is full of Water Oaks, Pecan, Cedar, Cherry Laurel, Sugar Maple, Magnolia, Black Locust and Mulberry trees. Many are old and very impressive.

You can also participate in the many Marietta Ghost Tours including a Ghost Pub Crawl. You can find information by following this link.

http://ghostsofmarietta.com/

In 1863 the land began to be used to to bury Confederate war dead. And since Marietta was a major hospital town for the Confederacy the occupancy of this cemetery began to rise quickly. Marietta National Cemetery includes the bodies of men who died on both sides during The Atlanta Campaign and The March to the Sea.

Photo Credit: CK Worley

They even have a cannon that was captured by Shermans men on their March to the Sea displayed on the property. It was returned to the city in 1910.

Photo Credit: CK Worley

Do not stand at my grave and weep
I am not there; I do not sleep.
I am a thousand winds that blow,
I am the diamond glints on snow,
I am the sun on ripened grain,
I am the gentle autumn rain.
When you awaken in the morning's hush
I am the swift uplifting rush
Of quiet birds in circled flight.
I am the soft stars that shine at night.
Do not stand at my grave and cry,
I am not there; I did not die.

By Mary Elizabeth Frye