Monday, August 6, 2012

Blanching Peaches


I always had this notion that preparing peaches for the freezer was a long and intensive task. We bought some incredibly juicy, mouthwatering Stratford peaches about a week ago and I was coming to the realization that these wonderfully delicious little gems were going to go bad before I had the chance to make a pie if...I did not freeze them. Left with no other alternative I had to understand what the task at hand was going to involve...to the internet I went. 

First you want to prepare a larger sauce pan with boiling water deep enough to cover one peach, a medium to large bowl filled with ice to cool your peaches and a surface you can place the peaches on following the ice bath i.e. a cutting board or cookie sheet.

I learned to first cut an 'X' at the bottom of each peach. In the process I noticed if I cut the 'X' deep enough to reach the pit the peach meat would fall away form the pit with ease.  

Next, you want to place the peach in boiling water for about 20 seconds. Much longer and the skin begins to disintegrate into a mush that is difficult to pull off in one piece. Use a handled strainer or slotted spoon to remove the peach from the boiling water.

Move the peach to your ice bowl and allow to cool as you boil the next two or three peaches.

When the peach has cooled to the touch begin pulling the skin at the points of the triangles. It should pull away with very little effort. After peeling the skin continue the cuts all the way around, which should allow the meat to break free from the pit with ease.

I sliced them, tossed them in sugar and spices, bagged, labeled and dated them so they would be ready for a pie when I am.

Voila! I couldn't believe I have been avoiding making peach pies all because of a process that was actually so easy!


Monday, July 30, 2012

The Monokini

Juicy Couture one piece swimsuit

Juicy Couture one piece swimsuit

So, I have felt compelled all summer to post a series of blogs over swim wear for body types. With summer winding down (so says the calendar but not necessarily the Oklahoma heat) I still really wanted  to mention a few things as they crossed my mind. If you're a thrifty domestress you will be hitting up the swim sales about now anyway.

Today I want to talk a bit about the monokini. It has that feeling of a safety net for those that for whatever reason are tempted to pull out the two-piece but can't or won't. I've always liked something about the monokini. Maybe it reminds me of some of my childhood swimsuits from the 80's or maybe I just like the way it is sort of sexy, sort of practical, but I cannot wear them. Period! I am not over weight, no noticeable stretch marks, I am just not the right shape.

Yesterday at the pool I see a mom of a toddler rocking a monokini. After thinking for a minute I wish I looked good in one of those it occurred to me that maybe I should be helpful and address some do's and don'ts of the monokini with my readers.

This suit is awesome for the straight or banana figure. If you notice the girl pictured above appears curvy, but really is not. That is thanks to the side cut outs of this suit. (I don't know anything about the website it came from other than this was the visual illustration I needed for my point)

Also, this works best for people with shorter waists. The longer body you are the larger the size in this case. Which means you could end up with a baggy suit just to fit the length of your torso. It additionally gives those with short waists and illusion of length as the connecting fabric between the top and bottoms draw the eye in a linear fashion.

This suit is best for smaller and perky breasts. This is probably obvious, but unlike a two piece the neck length must be adjusted to fit the horizontal tie under the breast while simultaneously fitting the crotch length.

If you have c-section scars or stretch marks around the tummy button area a monokini, like the one at the top of the post could be a great purchase...being that you fit the other guidelines too.

So curvy, long-bodied, short-legged, busty girls beware...this suit is not for you! (or me ;)) 

Friday, July 20, 2012

Tomatoes - Sucker Vines


So, I've been a terrible blogger for the past month! Now this does not mean I have not been busy, in fact, quite the opposite. I have made a dress, made some real progress on my line documents, grown quite a bit of edibles, started an art course, taken some golf lessons (and yes, I still can't play and I still don't enjoy it) and remodeled a room, among other things. And here's proof...

I am still learning to grow things. This year my garden has been quite successful which is truly born out of trial and error and a lot of error. I wanted to pass along some helpful information to any tomato growers that my mom recently passes to me.  "Pinch the sucker vines." The sucker vines steal the nutrients from the rest of the plant. So what is a sucker vine? This is...

Just remove the stem growing from the center of the "v". Like this...

Plant free of sucker vine...

A neighbor that is a long-time, successful grower also gave me a helpful hint for my peppers. He said if you want hot (spicy) peppers cut back on the water. Milder, more water. 

Hope this helps you or inspires you to grow your own food.

Monday, July 2, 2012

Red, White and Blue Velvet Waffles


Just in time to gear up for the Fourth of July! You will have to use your imagination a bit but this waffle really is red, or at least it was when I made the batter. The jury is still out for me as far as believing or not in the red, yellow, blue, etc. food coloring scares. So I try to use it sparingly and this is what happens...not red red velvet waffles. If you want to go totally patriotic tint half the batch of drizzle blue!

I found this modification of a Wolfgang Puck recipe for red velvet waffles online at http://www.food.com/recipe/red-velvet-waffles-411621

You will need:
  • 2 c. flour 
  • 1 1/4 c. sugar 
  • 1/4 tsp. salt 
  • 1 tsp. baking soda 
  • 4 tsp. unsweetened cocoa powder 
  • 1/4 c. butter, melted, cooled 
  • 2 c. buttermilk 
  • 2 large eggs 
  • 1 tsp. vanilla 
  • 2 Tbls. red food coloring 

Directions:
  • Preheat waffle iron. 
  • Spray with non-stick cooking spray. 
  • Separate eggs. 
  • Beat egg whites until stiff. 
  • Mix dry ingredients together, then add wet. 
  • Mix all ingredients minus egg whites. 
  • Fold in egg whites.
  • Pour into waffle iron and cook until done. 

As you are probably aware I did not follow the recipe exactly because I never do. But the waffles will turn out if you just stick pretty closely to the above recipe. 

Next I wanted something other than maple syrup to garnish it with, but I still wanted it to taste like a waffle and not “Good morning, Now let’s have cake.” So I just married the traditional cream cheese frosting with a little maple syrup as follows. 

You will need:
  • 4 oz cream cheese, softened 
  • 3/4 c. powdered sugar 
  • 1/2 tsp. vanilla 
  • 1/8 tsp. salt 
  • 2 Tlbs. milk 
  • 2 Tlbs. sugar free maple syrup 
  • divide batch and add blue food coloring (optional)

I garnished the waffle with a Boca sausage patty. They are low in calories and we have meat allergies in the family so it was just easier to work with and still tasted great. Lastly drizzle over each serving and enjoy! 

The recipe makes about 6 servings and I did not even want to know the calories (although they could be much worse without substitutions), so reserve for special breakfasts.

Wednesday, June 27, 2012

A Space for Guys...All Dolled Up!


Ahhh...the simple things that make a house a home. No, I’m not saying in need alcohol to survive my home. I am referring to the flowers! I love fresh flowers and I believe most people would agree they make a space inviting. 

As most men do, my husband treats his living spaces differently than mine, so, the rules of decor change when dealing with his areas. First, one has to decipher a way of fitting a TV into room and building everything around it. Which when thinking about the lines and the layout of the room is ridiculous to chart the course of the whole room off of the one awkward wall where the builder put the TV jack. But this is really neither here nor there. It is really about what are the little thing we can do to make these spaces presentable to anyone other than a house full of guys. 

Well, we start with the things they leave behind (i.e. whiskey bottles, golf balls and tees, shotgun shells). I have come to realize they really do not mind tchotchkes as long as they are their tchotchkes. Leading me precisely to filling a used Jack Daniels bottle with daisies. Other than the investment he already made this little arrangement could be virtually free if you have some nice blooms in your garden.

Wednesday, June 13, 2012

Swimsuit Season Chicken and Fruit Salad


Salads have never been my thing, but with each year I seem to find myself reminded that they need to become my thing. I think when I was finally able to build salads the way I like them it changed my opinion. (Thank you Coolgreens!) I am not much of a fan of thick dressings like ranch; which is good because the creamy dressings tend to be loaded with calories anyway. Since I have sometimes found myself making supper for just me lately I took the liberty of creating a nice girly salad that I rather enjoyed from seasonal fruit and items already in my refrigerator. 

You will need: 
  • Chicken - 2 or 3 large thighs or a breast 
  • Salt and pepper 
  • Non-stick cooking spray or oil 
  • 1 T spicy mustard 
  • 1 clove minced garlic 
  • 2 T orange marmalde 
  • 1 T raspberry jam 
  • Greens - I used the lettuce, cabbage, carrot mix 
  • 2 T fat-free raspberry vinaigrette 
  • 1 T chipotle mayo 
  • Granny Smith apple 
  • Orange 

I prefer dark meat so I typically choose to use thighs, but chicken breast or tenders work great too. Heat your skillet to medium, spray with cooking spray and add your garlic. Remove the skin from the chicken if it is not trimmed. Salt and pepper the chicken to taste. Rub evenly with the spicy mustard, marmalade and jam. Lay the chicken and any excess wet ingredients in the skillet with the garlic. Cover and continue cooking about five minutes on each side. When the chicken has cooked through remove it to a covered plate. Reduce heat and add the vinaigrette and mayo to the remaining liquid. Mix thoroughly. Slice the apple and oranges into small chunks. Additionally, slice or chunk the chicken. After cutting the chicken return it to the dressing liquid just to coat. Toss the other ingredients together and plate them. Place the chicken on the salad and drizzle the liquid over the top. 

Minus a couple ingredients this is a really healthy meal and pretty filling too. This should make two decent sized portions, especially if you are serving soup or some other side. Even if you choose to eat the whole thing by yourself you will not blow through all your calories in one meal, unlike many restaurant salads. 

I mentioned this being a girly salad above, but really it has a nice blend of sweet, tart and spicy. I did give my husband a piece of the chicken and he did rather like it so it is weeknight dinner for two friendly. But I would say this is ideal for a ladies summertime lunch. Double, triple, etc. the recipe, place it in a big decorative salad bowl and it is a self serve dish that can be made ahead. And, Voila! Everyone will think you ordered in.

And I would like to send very Happy Birthday wishes to my Mom today!