Family · Family Favorites · Holidays · Home · Kitchen

Kitchen Memories

cathysmaha1 Comment

Kitchen Memories started to flood back to me as I looked at my kitchen for the last time before the cabinets were removed.  So many conversations took place in my kitchen with our girls from babyhood to teenage years to adult years.  Meals were prepared for many loved ones, some of which are now gone.

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Kitchen 2015 after the cabinets over the island were removed.

When we first moved into our Smurf blue house in 1988, the kitchen had brown, patterned kitchen carpet, one of the worst ideas on the planet. The Cherry Cabinets were quite nice and the Columbine (Colorado’s State Flower) tile was fitting of the ‘country’ craze at the time.

This kitchen became the heart of our home. Weekday mornings were frantic as Karl and I prepared for work so the girls would often gather on the floor of the kitchen as I prepared breakfast and our lunches.

As I look at the kitchen for the last time, a stream of memorable movies play in my head, including:

  • Homework, Science experiments, crafting
  • Holiday meal preparations
  • Meal preparation while the kids often sat on the counter to chat and share
  • My mother, when visiting, making homemade egg noodles on my kitchen counter to freeze for later use
  • Making our Christmas favorite Kringla for the holidays
  • Birthday Celebrations
  • Christmas parties & Mother’s Day Coffee
  • Dying Easter Eggs

Sarah and Megan dye Easter Eggs 1991

  • Teaching the girls to bake

Megan and Sarah bake a cake 1991

  • Rescuing animals or playing with our own pets

Daddy has a bird

  • Running Circle through the house (Gamma Stout and Sarah)

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  • Preparing flowers for the Megan (top) and Sarah’s (second) weddings

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  • Evan’s 2nd birthday, the last event in the old kitchen.

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So here we go…out with the old and in with the new! I’m soooo ready…

Family · Home

Kitchen Remodel…what led up to this decision?

cathysmaha3 Comments

Kitchen Remodel…something I’ve dreamed of for the past 15 years when my current kitchen began to literally fall apart. Doors and drawers would not close, cabinet doors were breaking off and I contributed to the kitchen’s demise through a series of mishaps.

A few years ago I got the bright idea to paint my refrigerator black instead of the dated almond color. We tried to disconnect the water to the ice maker but the water would not shut off.  Since I wasn’t ready to flood the 1st floor and basement, I decided it would be easier to paint the refrigerator indoors.  Easy, peasy…I would build a tent around the refrigerator and floor and use spray epoxy black paint.

It is clear to me now that I was missing a few brain cells when I made this decision. Not only was I setting myself up to be asphyxiated, but little did I know the extent of this bad decision.

I could only remove one door of the refrigerator to take outdoors and paint. The other was connected to the water line and, again, I was flood adverse.  I took the door outdoors and spread out the plastic against a garden wall to start the process.  The paint went on very nicely and I puffed out my chest that I had this great idea saving myself so much money.

Next, I moved indoors to build the tent and start the indoor process.  I used a mile of tape and plastic sheeting and was ready to go.  As I started painting, my daughter Sarah dropped by.  She stayed outside the ‘tent’ and watched as I started painting.

Suddenly, Sarah tells me to stop. Why? Well, the fine mist of the paint was leaching out of the ‘tent’ and was  all over my hardwood floors. OMG! Now what? Sarah and I immediately tried to wipe up the paint but it didn’t work.  My mind was in overdrive and had no idea what to do with this colossal mess.  We tried Murphy’s Oil soap…no luck.  Next, we tried Pledge Furniture Cleaner with Orange Oil and it started to release. We worked liked maniacs trying to somehow correct this disaster.  The majority of the paint was ultimately removed but left a dull residue over half of the downstairs hardwood floors.

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But that wasn’t the end of it.  My refrigerator was only partially painted. Do I ditch this project and just get a new frig?  No, there has to be another way.  My answer to this question was to take a paint brush outside and spray with the paint and then RUN in the house and apply it; then repeat again and again. No joke…I did this until the refrigerator was black, not almond.

After allowing the paint to dry, I went outside to bring the one refrigerator door back in when I realized the plastic had blown over one side of the door and stuck to the door. YOU’VE GOT TO BE KIDDING ME!  I gently pryed the plastic away from the door and admired the plastic adherence blemish on the door. Oh well, I’ll do the paint brush run, again, to try to fix the problem.  Is this beginning to sound like a rerun of the ‘I Love Lucy’ show?

I carried the door into the kitchen and placed it against the kitchen counter while I gather the tools and hardware to attach the door.  I turn and hear a terrible crash. The door slipped and fell hard against my lovely (ahem) laminate counters leaving a very large crack and chip to the counter.  Who ever said third time was a charm?

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Finally, I put the refrigerator together and stared at the counter. A call to my handyman and a few dollars later he patched it back together. It was functional but darn ugly!

I lived with this disaster for 2 years before I replaced the refrigerator and 3 years before it was finally time to gut the kitchen and start over, the right way.

Since I won’t have a kitchen for many weeks, I’ll be sharing kitchen memories, remodeling experiences and hopefully a happy ending.  Needless to say, I’m not doing this myself!

Garden · Home

Peach Lilac tree…and the ensuing battle

cathysmaha1 Comment

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.

Gluten Free · New Favorite · Salads · Vegan · Vegetarian

Strawberry, Blueberry and Spinach Salad

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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

Meats · New Favorite

Balsamic Pork Tenderloin…Tender and Delicious!

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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/

Family · Holidays · Home

Generations of Mother’s Day Sentiments

cathysmaha3 Comments

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:

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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.
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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!

Breakfast · Family · Family Favorites

Biscuits and Gravy…Tradition!

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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.
Desserts · New Favorite · New Traditions · Vegan · Vegetarian

Cherry Granita

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Sour Pie Cherries are one of my favorite summer finds.  In the late summer, the Farmer’s Market has frozen tubs of cherries and I hoard them until Christmas when I make Cherry Kolaches. I froze the extra cherry juice to make  Cherry Granita. What a delightful, refreshing treat from extra juice.

CHERRY GRANITA

3 cups sour cherry juice
1 lemon, juice of
1/2 cup granulated sugar

  • Put the cherry juice in the saucepan over a medium heat, along with the sugar.
  • Cook until the sugar has dissolved. Remove from heat.  Cool.
  • Pour the cherry mixture into a shallow container and freeze, stirring about once every hour, bringing ice crystals from the edge into the center.
  • It will take about 5 hours to freeze completely.
  • To serve:  Remove from freezer 5-10 minutes before serving.
Breakfast · Family Favorites · Gluten Free · New Favorite · Vegetables

Quinoa Broccoli Cheese Bites

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Our girls LOVED Broccoli Rice Casserole when they were growing up and this recipe sounded delicious using quinoa instead of the traditional rice.  They were so yummy that I ate them for breakfast and as a side side for dinner. It would be great to add bits of ham or bacon for a ‘grab and go’ breakfast dish.

QUINOA BROCCOLI CHEESE BITES

3/4 cup uncooked quinoa, rinsed
1 1/2 cups water (or vegetable or chicken broth)
2 eggs, lightly beaten
2 cups broccoli florets, finely diced
1 cup yellow onion, finely diced
1 garlic clove, finely diced
1 1/2 cups shredded cheddar cheese
1/2 teaspoon paprika
crushed red pepper (optional) to taste

  • In a medium sauce pan, combine quinoa and water (or broth) and cook according to package directions. Let cool.
  • Preheat oven to 350 degrees F. Grease muffin tins.
  • In a large bowl, combine cooled quinoa, eggs, broccoli, onion, garlic, cheese and paprika.
  • Put a heaping tablespoon of quinoa mixture into prepared muffin tins.
  • Bake for 15 to 20 minutes or until edges turn golden brown. Remove from oven and let cool for 5 minutes and then gently remove from pan to cool completely.

 

Gluten Free · New Favorite · Poultry

Crock Pot Chicken Cream Cheese Chile

cathysmaha2 Comments

Crock pot meals are the best…easy with so many options.  I love the Salsa chicken recipe that daughter, Megan, shared with me a while ago.  This recipe sounded very similar but with the addition of cream cheese.  YUM!

I used almost 2 pounds of chicken strips vs. the 2 chicken breasts called for.  It was delicious but in the future I would use about 1 pound of chicken for this recipe. Great over rice, in a burrito, over a baked potato…or invent your own combination!

CROCK POT CHICKEN CREAM CHEESE CHILE

2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 small can mild green chiles
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese

  • Put the chicken in the crock pot.
  • Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing, cumin, onion and chile powders.
  • Stir to combine, then top with the cream cheese.
  • Cook on low for 6-8 hours, stirring one or twice to blend in the cheese.
  • Shred the chicken into large pieces and serve over rice. Can also serve in tortillas or taco shells.
Recipe from http://completerecipes.com/Crock-pot-cream-cheese-chicken-chile.html