Saturday, August 25, 2007
Gardens, Vegetables and Ice Blocking
Sorry, I'm still getting use to this technical stuff, so it looks like I have to put my slideshow in a seperate post for now.
Someone asked for pictures of the garden so...
We (by this I mean I) haven't picked veggies lately and Kevin went out today. So know you have pics of our harvest.
Bremen loves watermelon. He loved the idea of growing watermelon and today we picked his first home-grown watermelon. He was taken by how it was the same size as his butt. Kids...
The other day Bremen was helping me with dinner. We (I mean I) seem to have a problem picking the cucumbers before they reach gi-normous proportions, so we (I mean I) have been scrapping out the seeds (they get really tough) with a spoon (like you would a cantalope) before slicing. Well, Bremen really wanted to help with this, so I gave him the spoon. No less than 2 seconds later, I was wearing cucumber seeds. It felt like something threw up on me, but it was cold (there were a lot of seeds and pulp). It didn't just go on me either. We had a kitchen splattered in cucumber barf.
Today being sunny Saturday, the family decided it would be a perfect ice blocking day. Kevin has taken to making ice blocks (fill a plastic tub with water and place in freezer) whenever I go out of town. Last time he hosted a branch activity with 6 blocks of ice-the missionaries loved it. Anyway, we drove about 5 minutes up the hill from our house and found a nice spot (used as a ski run in winter). The Slovaks watching on were perplexed, but we had a blast! The worst part was walking back up the hill. We also ate lunch and Bremen and Kevin took a bobsled ride. Good day!
Someone asked for pictures of the garden so...
We (by this I mean I) haven't picked veggies lately and Kevin went out today. So know you have pics of our harvest.
Bremen loves watermelon. He loved the idea of growing watermelon and today we picked his first home-grown watermelon. He was taken by how it was the same size as his butt. Kids...
The other day Bremen was helping me with dinner. We (I mean I) seem to have a problem picking the cucumbers before they reach gi-normous proportions, so we (I mean I) have been scrapping out the seeds (they get really tough) with a spoon (like you would a cantalope) before slicing. Well, Bremen really wanted to help with this, so I gave him the spoon. No less than 2 seconds later, I was wearing cucumber seeds. It felt like something threw up on me, but it was cold (there were a lot of seeds and pulp). It didn't just go on me either. We had a kitchen splattered in cucumber barf.
Today being sunny Saturday, the family decided it would be a perfect ice blocking day. Kevin has taken to making ice blocks (fill a plastic tub with water and place in freezer) whenever I go out of town. Last time he hosted a branch activity with 6 blocks of ice-the missionaries loved it. Anyway, we drove about 5 minutes up the hill from our house and found a nice spot (used as a ski run in winter). The Slovaks watching on were perplexed, but we had a blast! The worst part was walking back up the hill. We also ate lunch and Bremen and Kevin took a bobsled ride. Good day!
Friday, August 24, 2007
It's the Little Things
Bremen nearly sent me into a panic attack the other day.
We were driving to the store and he asked about his friend, Ellen, coming over to play. I had to explain that Ellen had gone back to the US for a funeral at the last minute and wouldn't be able to come over as planned. Well, then we got started on a discussion about death (these are not uncommon) and he said "When Daddy dies we'll have to go back to Arizona to bury him." ......................My heart was in my throat, or somewhere, because this has been a reoccurring fear of mine. I just have this thought over and over again-how on Earth will I get the body back (Yeah, I know I'm morbid).
I asked him why he thought Daddy was going to die (as calmly as I could). He informed me that Daddy was really old-he has wrinkles. ..............OK I can breath now.
I told Bremen that Daddy is only 35 years old and that's really not that old. So Bremen says, "When he's 100, then he'll be old and he'll die." I had to agree that he would indeed be old when he's 100 and agreed that he could die then. .....Hear that Kevin!
We were driving to the store and he asked about his friend, Ellen, coming over to play. I had to explain that Ellen had gone back to the US for a funeral at the last minute and wouldn't be able to come over as planned. Well, then we got started on a discussion about death (these are not uncommon) and he said "When Daddy dies we'll have to go back to Arizona to bury him." ......................My heart was in my throat, or somewhere, because this has been a reoccurring fear of mine. I just have this thought over and over again-how on Earth will I get the body back (Yeah, I know I'm morbid).
I asked him why he thought Daddy was going to die (as calmly as I could). He informed me that Daddy was really old-he has wrinkles. ..............OK I can breath now.
I told Bremen that Daddy is only 35 years old and that's really not that old. So Bremen says, "When he's 100, then he'll be old and he'll die." I had to agree that he would indeed be old when he's 100 and agreed that he could die then. .....Hear that Kevin!
Famous Veggie Lasagne Recipe
Wow! I guess I have to share this recipe with you all. It comes from Cooks Illustrated (it's a magazine related to America's Test Kitchen and you can get an online membership at http://www.cooksillustrated.com/ -They're grrrrrreat-ala Tony the Tiger.)
Roasted Zucchini and Eggplant Lasagne
Step One-Roasting the Veggies (this is not as difficult as it sounds-I have been doing this first step and freezing the veggies so I can make lasagne anytime in the year (we can't get it if it's not in season), although from start to finish this is not a fast dish)
If you use 2 baking sheets for this-adjust your oven racks for even cooking and preheat to 400 degrees. Toss 1pd zucchini and 1pd eggplant, cut into 1/2 inch dice, with 3 tablespoons olive oil, 4 minced garlic cloves, and salt and pepper to taste. Spread veggies over 2 greased baking sheets; roast, turning occasionally, until golden brown, about 35 minutes. Set veggies aside.
Step Two-Master Recipe for Vegetable Lasagne with Tomato Sauce
The book says you can substitute 3 1/2 cups of your favorite prepared tomato sauce, but their sauce is quick and easy. They also suggest buying 2 boxes of the no-boil lasagne noddles because they come 12-16 in a box and you need 15.
2 Tbs olive oil
2 med cloves garlic, minced or pressed
1 (28 oz) can crushed tomatoes
2 Tbs chopped fresh basil of parsley leaves
salt and pepper
15 dried 7 by 3 1/2 inch no-boil lasagne noodles
3 cups cooked and seasoned veggetables (this is your roasted zucchini and eggplant)
1 pound mozzarella cheese, shredded (about 4 cups) (sorry Amy-I don't know if you can find a reasonable goat cheese substitute, or something-hey don't they make buffalo mozzarella?)
2/3 cup grated Parmesan cheese
1. Heat oil and garlic in a 10-inch skillet over med heat until the garlic is fragrant but not browned, about 2 minutes. Stir in the tomatoes; simmer until thickened slightly, about 5 minutes. Stir in the basil or parsley and salt and pepper to taste. Pour into large measuring cup. Add enough water to make 3 1/2 cups.
2. Spread 1/2 cup sauce evenly over the bottom of a greased 9 by 13-inch baking pan. Lay three noodles crosswise over the sauce, making sure they do not touch each other or the sides of the pan. Spread 3/4 cup roasted Zucc and Eggp evenly over the noodles, 1/2 cup sauce evenly over the veg, and 3/4 cup mozzarella and 2 generous tablespoons Parmesan evenly over the sauce. Repeat the layering of the noodles, veg, sauce, and cheeses three more times. For the fifth layer, lay the final three noodles crosswise over the previous layer and top with the remaining 1 cup tomato sauce, 1 cup mozzarella, and 2 tablespoons parmesan. (lasagne can be wrapped with plastic wrap and refrigerated overnight or wrapped in plastic and aluminum foil and frozen for up to 1 month. If frozen, defrost in refrigerator.)
3. Adjust the oven rack to the middle postion and heat the oven to 375 degrees. Cover the pan with a large sheet of aluminum foil greased with cooking spray. Bake 25 minutes (30 minutes if chilled); remove the foil and continue baking until the top turns golden brown in spots, about 15 minutes. Remove the pan from the oven and let rest 5 minutes. Cut and serve immediately.
And that's it! Enjoy!
Roasted Zucchini and Eggplant Lasagne
Step One-Roasting the Veggies (this is not as difficult as it sounds-I have been doing this first step and freezing the veggies so I can make lasagne anytime in the year (we can't get it if it's not in season), although from start to finish this is not a fast dish)
If you use 2 baking sheets for this-adjust your oven racks for even cooking and preheat to 400 degrees. Toss 1pd zucchini and 1pd eggplant, cut into 1/2 inch dice, with 3 tablespoons olive oil, 4 minced garlic cloves, and salt and pepper to taste. Spread veggies over 2 greased baking sheets; roast, turning occasionally, until golden brown, about 35 minutes. Set veggies aside.
Step Two-Master Recipe for Vegetable Lasagne with Tomato Sauce
The book says you can substitute 3 1/2 cups of your favorite prepared tomato sauce, but their sauce is quick and easy. They also suggest buying 2 boxes of the no-boil lasagne noddles because they come 12-16 in a box and you need 15.
2 Tbs olive oil
2 med cloves garlic, minced or pressed
1 (28 oz) can crushed tomatoes
2 Tbs chopped fresh basil of parsley leaves
salt and pepper
15 dried 7 by 3 1/2 inch no-boil lasagne noodles
3 cups cooked and seasoned veggetables (this is your roasted zucchini and eggplant)
1 pound mozzarella cheese, shredded (about 4 cups) (sorry Amy-I don't know if you can find a reasonable goat cheese substitute, or something-hey don't they make buffalo mozzarella?)
2/3 cup grated Parmesan cheese
1. Heat oil and garlic in a 10-inch skillet over med heat until the garlic is fragrant but not browned, about 2 minutes. Stir in the tomatoes; simmer until thickened slightly, about 5 minutes. Stir in the basil or parsley and salt and pepper to taste. Pour into large measuring cup. Add enough water to make 3 1/2 cups.
2. Spread 1/2 cup sauce evenly over the bottom of a greased 9 by 13-inch baking pan. Lay three noodles crosswise over the sauce, making sure they do not touch each other or the sides of the pan. Spread 3/4 cup roasted Zucc and Eggp evenly over the noodles, 1/2 cup sauce evenly over the veg, and 3/4 cup mozzarella and 2 generous tablespoons Parmesan evenly over the sauce. Repeat the layering of the noodles, veg, sauce, and cheeses three more times. For the fifth layer, lay the final three noodles crosswise over the previous layer and top with the remaining 1 cup tomato sauce, 1 cup mozzarella, and 2 tablespoons parmesan. (lasagne can be wrapped with plastic wrap and refrigerated overnight or wrapped in plastic and aluminum foil and frozen for up to 1 month. If frozen, defrost in refrigerator.)
3. Adjust the oven rack to the middle postion and heat the oven to 375 degrees. Cover the pan with a large sheet of aluminum foil greased with cooking spray. Bake 25 minutes (30 minutes if chilled); remove the foil and continue baking until the top turns golden brown in spots, about 15 minutes. Remove the pan from the oven and let rest 5 minutes. Cut and serve immediately.
And that's it! Enjoy!
Saturday, August 11, 2007
The Benefits of Being 35
After a three week visit to Arizona, Bremen and I are glad to be back home. Although my fingers seemed to have forgotten how to type-I have to re-write a lot, I wanted to make a short entry.
Slovakia is still here, and no, we have no immediate plans to move back to the US. Our Zucchini, yellow squash, and cucumber are trying to take over and Bremen thinks the watermelon growing in the back yard is really cool. The tomatoes need to take a lesson from the squash, and although I don't need an abundance of eggplant, one or two more wouldn't hurt. I have a really great Veggie Lasagne recipe (from cook's illustrated) that uses the zucchini, eggplant, and some of the herbs from our garden-and Bremen loves it (I even make it with spinach lasagne noodles). Yes, that means I've been cooking since I got home.
Oh, yeah, the title of this entry was inspired by Kevin yelling up at me (the computer is currently on the top floor), "Am I thirty-five?" After I thought about it and informed him, "Yes, you are thirty-five!" He informed me that he could run for President (of the United States). There's always a bright side.
Slovakia is still here, and no, we have no immediate plans to move back to the US. Our Zucchini, yellow squash, and cucumber are trying to take over and Bremen thinks the watermelon growing in the back yard is really cool. The tomatoes need to take a lesson from the squash, and although I don't need an abundance of eggplant, one or two more wouldn't hurt. I have a really great Veggie Lasagne recipe (from cook's illustrated) that uses the zucchini, eggplant, and some of the herbs from our garden-and Bremen loves it (I even make it with spinach lasagne noodles). Yes, that means I've been cooking since I got home.
Oh, yeah, the title of this entry was inspired by Kevin yelling up at me (the computer is currently on the top floor), "Am I thirty-five?" After I thought about it and informed him, "Yes, you are thirty-five!" He informed me that he could run for President (of the United States). There's always a bright side.
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