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Monthly Archives: May 2015

Peach Lilac tree…and the ensuing battle

29 Friday May 2015

Posted by cathysmaha in Garden, Home

≈ 1 Comment

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lilac, peach, seed, squirrels, tree

A few years ago, I noticed a large branch growing from the middle of one of my lilac bushes.  I’d pass it now and again and wonder what it was, but let it grow. I was sure the squirrels left a seed that eventually sprouted into something new.

One year, this mysterious branch had blossoms different than the lilac, so again I watched to see what would happen. IMG_4909

Eventually small fruit began to form from the blossom and revealed itself as peaches.

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The peaches continued to grow and would soon be ripe.  I couldn’t wait to pick a peach fresh from my yard and enjoy every drippy, lucious bite.

UNTIL…the squirrels came back to claim their bounty. Most of the peaches ended up on the ground, partially eaten by the squirrels.  The least they could do is the eat the whole thing!

Peach with Squirrel damage

The squirrels were kind enough to leave a couple of peaches for me.

Peaches 2012

It’s a new year and the squirrels and I are plotting our strategies.  If peaches form, who will get there first?  The tale of the Peach Battle between Team Squirrel and Team Cathy continues.

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Strawberry, Blueberry and Spinach Salad

22 Friday May 2015

Posted by cathysmaha in Gluten Free, New Favorite, Vegan, Vegetarian

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balsamic, blueberry, dressing, nuts, spinach, strawberry, sweet, walnuts

It’s salad time, again.  I love salad 365 days a year but with fresh produce and fruit in spring and summer, it’s the best! This salad is so simple and so delicious and you can have it anytime. Experiment with different greens, fruit and nuts and enjoy!

What a yummy patriotic salad to share this Memorial Day weekend.

STRAWBERRY AND SPINACH SALAD

Baby Spinach salad mix
1 cup fresh blueberries, rinsed and drained
1 cup fresh strawberries, rinsed, drained and sliced
1/2 cup chopped walnuts (or pecans)

 Sweet Balsamic Dressing

1.5 Tablespoons balsamic vinegar
3 Tablespoons extra virgin olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
Salt & pepper, to taste

  • Blend salad dressing ingredients together and chill.
  • When ready to serve, toss salad with dressing and serve immediately.

Recipe from Faithfulprovisions.com

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Balsamic Pork Tenderloin…Tender and Delicious!

15 Friday May 2015

Posted by cathysmaha in New Favorite

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balsamic, crockpot, gravy, Iowa, pork, tenderloin

Roast Pork was a staple in our Iowa farm home, tender, juicy and always accompanied by mashed potatoes and gravy.  Through the years, I’ve cooked pork roast many ways but this recipe, shared with me by buddy Jan, was different and equally tender and delicious.  A great crock pot recipe I’ll be making again and again.

BALSAMIC PORK TENDERLOIN

Two-three pound boneless pork tenderloin
1 cup chicken or vegetable broth
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes
2 cloves garlic, chopped

  • Place pork tenderloin into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over pork and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
  • Once pork tenderloin has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over pork tenderloin.
  • Store remaining gravy in an airtight container in the refrigerator for another use.

Recipe by Cooking | Add a Pinch at http://addapinch.com/cooking/balsamic-pork-tenderloin-recipe/

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Generations of Mother’s Day Sentiments

08 Friday May 2015

Posted by cathysmaha in Family, Holidays, Home

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cards, celebrate, children, holiday, love, Mother's Day, poetry, sentiments

Mother’s Day holds a special place in our hearts that grows each and every year. This Mother’s Day I ventured down Memory Lane reading sentiments shared through the generations and, again, realized the love we hold for Mother’s is so very dear. How I miss my Mother and wish I could hug her and talk with her one more time.

My Mother often expressed her feelings in poetry and I found a poem she wrote in 1956 about her sweet Mother, Susie:

Cathy 006

HOW WELL I DO REMEMBER

By Betty Gaunt Smaha

How well I do remember
My Mother sweet and fair,
Who was the first to hold me
And utter a thanks in prayer.

She taught me first to sit up straight
Then baby words to talk,
She gently led me around the room
Until I learned to walk.

She sat me down upon her knee
And taught me how to say,
‘Now I lay me down to sleep’
So I’d know how to pray.

She also taught me how to love
My sisters and my brothers,
To share my toys and not complain
Twas a trying time for Mother.

She proudly sent me off to school
With a smile upon her face,
And assured us all twas well
As off to school we’d race.

She could look at me and always smile
With a twinkle in her eyes,
She loved me in a clean starched dress
Or knee deep in mud pies.

As years passed by and I left home
Mother silently shed some tears,
For she wanted just my happiness
For the many coming years.

But now I am a Mother
With children of my own,
But ‘Mother’s Day’ is special
For that dear sweet Mom back home.
—————————
Most of my childhood drawings and cards are long gone, but one card survived.  I only wish I had inherited my Mother’s poetry gene.

Mother’s Day card to my Mother about 1958 (age 5)

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There is nothing more precious that the hand-made cards from the girls through the years. I’ve saved many of their cards and drawings and want to share two of my favorites.

Mother’s Day card from my daughter, Sarah

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Mother’s Day Poem from Daughter, Megan

Mothers Day Poem from Megan 1995

To Mother’s everywhere, have a wonderful Mother’s Day this weekend!

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Biscuits and Gravy…Tradition!

01 Friday May 2015

Posted by cathysmaha in Family, Family Favorites

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biscuits, breakfast, cast-iron, eggs, family, gravy, honey, sausage, skillet, tradition

Biscuits and gravy were introduced to me when I moved to St. Joseph, Missouri in 1975 and they’ve been a favorite breakfast in our house since.  My husband, Karl, made biscuits and gravy, with scrambled eggs, and sausage almost every weekend while the girls were young.

Biscuits were made from scratch, Bisquick mix, or even refrigerated buttermilk biscuits.  The gravy, however, was always made from scratch and the flour browned to just the right shade of perfection before adding the milk and watching the bubbly goodness thicken to our perfect gravy thickness. A cast iron skillet was always the cooking vessel of choice.

Daughter, Megan, stayed with me for a few days while her hardwood floors were being refinished and she wanted to make biscuits and gravy.  We tried a new drop biscuit recipe that we liked but she made the gravy the old fashioned way.

I love a little sweet with my savory so for my breakfast dessert, one biscuit with honey.  MMMM…

What a wonderful walk down memory lane and the chance to revisit family tradition.

DADDY’S DELICIOUS BAKING POWDER DROP BISCUITS

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter, room temperature
1 cup milk
1 tablespoon sugar (optional)

  • Preheat oven to 425º.
  • Combine all dry ingredients.
  • Blend in the warm butter.
  • Slowly add the milk to the mixture until the dough holds together.
  • Use two spoons to drop evenly sized biscuits on ungreased baking sheet.
  • Bake for 15 to 20 minutes until lightly browned.

http://www.food.com/recipe/daddys-delicious-baking-powder-drop-biscuits

OLD FASHIONED SAUSAGE GRAVY

1 lb. bulk breakfast sausage
1/3 cup flour
3-4 cups milk
salt  and pepper to taste

  • Prepare biscuits and keep warm.
  • Cook sausage patties in a large skillet, preferably cast iron. Set cooked sausage patties aside and keep warm.
  • Add flour to sausage drippings and let brown (watch carefully or it will burn). Once flour is brown, add milk, salt and pepper and let gravy bubble until it thickens.  This may take about 10 minutes.  If the gravy becomes too thick, add milk to gain desired thickness.
  • Optional:  Add some crumbled cooked sausage into gravy.
  • Serve hot with biscuits, sausage patties and eggs of your choice.

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