Ga Ga over Baby

Of course Arianna was near the center of all our thoughts this holiday. We all went and got her gifts, but her presence was present enough for us. Everything she does charms us (babies have a way with that don't they?). We are excited when she stands, smiles, passes gas, growls, crawls. We get so concerned when she seems uncomfortable, we all want to take her in our arms certain that we hold the magic soothing powers she needs. No wonder she smiles so much when she sees us. We are, without doubt, under her control . . . and happy to be there too.

We decided to have the cookie party afterall. I love to see the table over run with sweet and savory treats, but as you can imagine it's all too much. We are still eating what me made.
But isn't it nice to have an excuse to pull out my snowflake dishes?

Sweet Projects

My sister made the cute snowman cake stand with a decorative plate and a candle stick. Charming aye?

Our friend Able was over on Christmas Eve so I put him to work making Christmas Mice Cookies. He took the decorating quite seriously, and had a good time creating playful Christmas cookies. Able thought it was funny that we insisted he make some mice with two different colored eyes in honor of Jacob.

The results are a tray of yummy mice cookie that are as fun as gingerbread men to eat. Should I bite the tail, ear, or nose off first?

Cookie Cutter Men

Ho! Ho! I got the gingerbread men cutters out. They are cute and all, but I have a tinge of regret when I see them. I really want to make decorative cookies with them. I just haven't found the time to fit it in. I can see them finished with all their expressions piped on and accented with candies. I have my favorites . . . but I'd hate to say which lest one of their feelings get hurt.

Scenery

A few kids at school helped to make this scenery for the school Holiday program. They did most of the work I did the conceptualizing. I hand out orders and they make it happen.
Aren't the newspaper buildings fun?

Spiritual Eating

One of the most exciting sections in our recipe box is the soup section. The soups resulting from these inspired recipes are nothing short of sublime. Roasted Chestnut Parsnip Soup is no exception. Eating it is a spiritual experience. As I reflect on this humble soup (capable of making the most sophisticated epicurean "mmmmmm") I think perhaps I should create a new section in my recipe box and file this recipe under Soul Food.
Please take note of the groovy pan used to roast chestnuts in. You can't see it, but the name 'Drake" is stamped into it. It was once used to make jelly rolls at my father-in-law's family bakery.
PS I haven't time to type out the recipe, but I can send a scanned copy to anyone daring to try it. No need to fear, it's not difficult to make.

Vintage Charm meets Technology

I have some vintage Christmas labels that were my grandma's. I saved them with the hopes of using them to create gift tags and the like. Well . . . finally technology has provided my ideas with an avenue for expression. I can scan the vintage image and transfer it to a sticky mailing label. Or . . . I can transfer the image to card stock and cut it out with a die-cut stamp. Any method you choose will produce charming results, darling!

Special Touches

I love our new stair treads. They are pretty and make me fell safer.

Snow Days

God granted a snow day so I could finish up J, Joel, and Jennie's Christmas packages.
I spent the good part of Sunday making the stollen and various cookies.
At Christams I make German recipes. I didn't grow up eating these sweets, but I must have some genetic memory, because over the years I have gravitated toward them. It all began with the stollen. Several years ago I was at a dinner for the women of our congregation. An elderly woman brought the stollen and I asked her for the recipe. One tip is to make sure your liquids are "blood warm." That means right around 98.6 for optimal rising. Also, don't add too much flour and always have a peaceful spirit when baking. Do this and your bread should turn out perfect.

The Old Me

You interpret.

Traditions

Two snow days allowed time to make Lebkuchen and Springerle. My stollen has been the subject of discussion lately and I just got hired to make some loaves as gifts. Cool beans. I think the love I put into each loaf can be tasted.

Fans

We went to Summerfield for a basketball game. One of Kadie's teachers showed up with her daughter. We saw this little girl wearing 13 (Kadie's number). I told Randy, "That has to be intentional." I went to inquire if it was, and then I saw the front, "KD." Mrs. T said she intended on bringing both her girls and each were going to wear a letter, but little sister was feeling too tired to cheer. Big sister did just fine on her own.

Uncle Jeff

The same day as the dance precious Arianna came over. Uncle Jeff fed her and became her cot so she could take a little nap. She has the sweetest disposition and I'm sure it's because she knows how much she is loved. All those good vibrations make her a blissful baby.

Winter Fest

Kadie was "hooked-up" with a boy from Siena Heights for the Winter Fest Dance. What a nice trophy date he made. He pole vaults and has aspirations a being a doctor.

Mark Spins out Art

The Mark Wagar Show

An Art Experience

Jeff needs to acquire art experience points through Adrain College. How the points are obtained is through visiting a list of aproved shows. Because Jeff played football he wasn't able to experience art like he would have liked or needed. As we approached the end of the semester I went to a few shows with him. It's nice to spend time with the boy and to take in some art, both of which make my soul feel better.
We went to Siena to see a photography exhibit, to the LCVA to see the salon show, to the Toledo Museum of Art to see an exhibit of drawings by David Maculay (The Way Things Work), and to Flat Landers (which never ceases to amaze me with the quality of work they bring to Lenawee County).
The Siena show, "The Tale of Two Cities," featured photography by Eugene Atget and Berenice Abbott. Atget's photos were of Paris around 1920, Abbott's were of New York around 1940. All in black and white, the photos were beyond being charming, nostalgic, or historical records. They were more like arechological specimins of extinct relatives. I know that sounds dramatic, but it's amazing how much we have evolved is such a short time . . . or are we even closer now to the brink of extinction? Anyway I found the show stirring in a wonderful way.
The highlight of art expeiencing came on Sunday when we by chance stumbled upon a glass blowing exhibit by Mark Wagar of Riga. It was esentially a performance for Jeff and me, as only Mark's assistants and family were there. Towards the end of the demonstration Mark's neighbor boy came and watched the event. That was cute. I tried to get out of him what kind of impression this event was having on him, but I think the words for such experiences may come later after much reflection. Someday he might just take notice of how lucky he was to live next door to a glass blower, and how it shaped who his is.
Here's the ironic part, I came away inspired in my own art and can't wait to find some time to express myself. It was funny the way my brain traveled mixing ideas and impressions, folding and forming art in my brain. Thanks glass guy!

Eating Out of the Trash Can for Thanksgiving

Thanksgiving was pretty darn exciting! We had a great dinner which included eating a turkey cooked in a trash can!
My brother Dave (host and Boy Scout Den Master) was the turkey chef.

Supplies:
Cement board
New Trash Can
Lidded Dutch oven or clean new bricks for a stand
Rod from a deep fryer
Bunt pan
2 18 lbs bags of charcoal
Briquettes Chimney starter
Big Turkey (because this is yummy)

Lay cement board. Stack Dutch oven, rod, and bunt pan (in order) in the center of the board. The rod should go through the bunt pan (the bunt pan collects the juices so you can have gravy). The turkey slides down the rod and sits in the bunt pan. Cover with can. Arrange one bag of charcoal around can. Use charcoal briquette starter to ignite some of the charcoal without starter fluid. Nest small piles of burning charcoal into unlit charcoal until all the charcoal is burning. Add new charcoal as needed. The trash can roaster works on the same principle as a convection oven. It takes about five - six hours to cook depending on the size of the turkey.

Killer Plants

Killer plants are everywhere!
First there was H.A. Rey's Elizabite. After that was Audrey II from Little Shop of Horrors. Then there were the yellow pods of Jumanji. Now there is a new evil, and its in my backyard! An innocent looking trumpet vine is attempting to take over the world starting with my garage.

Do you see how it bent and ruined the troughs, and poked a FREAKIN hole right through the roof? It cracked the face board too! This vine would be gone if it wasn't for all the fire colored flowers and humming birds they attract. Even I will forget the damage when I see a Ruby Throated male.

Randy is working on taming the botanical bully, but the battle isn't over yet. I'm afraid we will end up submitting before the plant does.

MUFFIN

Muffin is such a cute word that it gives me joy to make them.
Be sure to drain the pumpkin well!
With the pumpkin I made -

Pumpkin Pecan Oatmeal Muffins
1 c. flour
1 1/2 c. quick cooking oats
1/2 c. chopped pecans
1 t. baking powder
1/2 baking soda
1 t. cinnamon
1/2 t. salt
1/2 t. nutmeg
1/4 t. cloves
1/2 c. milk
1/4 c. oil
1 egg
1 t. vanilla
1/2 brown sugar
1 c. canned pumpkin or fresh (nicely drained) like mine

Raw Sugar for topping

Mix first eight dry ingredients in a large bowl. Make a well in the center of the dry ingredients. In a separate bowl mix remaining ingredients except raw sugar. Pour wet into dry and mix just until flour is moistened. Do not over beat! Scoop batter into greased muffin tin and top with a sprinkling of raw sugar. Bake at 400 degrees for 15 minutes.

Optional: Add half a cup of moist raisins to batter for an extra pop!

Heidi is a pumpkin muffin eater
But it gave her a wider seater
On this problem she did not dwell
'cause her husband loves big buns well

Pumpkin Drama

Back in late September, or October I bought a blue pumpkin at that farmer's market.
I think it is a Queensland Blue. Anyway, today I cooked it.
I put it in a pan with 3/4 cup water and covered in with foil.
It cooked rather quickly. When I took it out of the oven it had doubled in liquid. I turned my back to do something and when I turned around to deal with the pumpkin again all the liquid had disappeared!
Some weird magic suction had taken place sending all the liquid into the cavities.
Freaky!
Don't you love the crazy shade of green the pumpkin changed to?

The flesh smells yummy. More about the pumpkin later . . .

Glister

A couple weeks ago I got the second issue of Glister. Glister's home is charm. Did you ever see that movie The Enchanted Cottage? It came out in 1945. It's sappy, but kinda fun. It reminds me of the story of Sir Gwain and the Lady on one level. Anyway . . . Glister's home is sweetly enchanted. That's all I will tell you.

One of my favorite sights on the way to New Ulm was a hillside in Wisconsin that was peppered with cows! They make think of cheese . . . which reminds me of what I had a Tina's . . . Camembert baked in Pillsbury croissants (baked according to manufacturer's directions) . . . then sliced and served on a cold piece of apple. HEAVENLY!!!!!!

Camembert is better then brie, I think. But brie works if you can't find the Camembert. I made some baked brie yesterday and served them up with Pink Lady apples (my favorite). Anyway, apples and baked brie went great with squash soup. Randy liked the brie, too.

Just a reminder to click on the images to get a close-up look! Happy autumn ya'll!