Am I in a Warp and Don't Know it?

Ok, this is the second time posting and issues with trying to post more than one pic at a time. Not sure what that's all about but hey, we'll get through it, around it, over it, whatever it takes to move on from this realm of sticky goo. Pictured to your right is our Wednesday creative/science and math project-Onion Bagels. We also made Dill Cream Cheese to go with them, which I have to say, early in the morning, these are great! Absolutely love them! Even Tristan likes his bagel, excluding cream cheese but warm from the toaster oven all the same. My little helper appears to have a tendency for baking-not a bad thing, I have to say. Ok, I just tried something and I think I'll be happy with my posting and my pic layout for this post. Here's the recipes for the bagels and cream cheese; the bagel recipe is from a bread cookbook I have and the cream cheese recipe is shooting from the hip......enjoy!

Onion Bagels

4 1/4 to 4 1/2 c. bread flour*

2 packages active dry yeast

1 1/2 c. warm water (110 degrees)

3 Tbsp. agave nectar*

1 Tbsp. salt

*Notes: I use bread flour instead of all-purpose flour, as I find it rises better for me and I work with my dough a bit less than the average or professional baker. I substituted the sugar for agave nectar, which is a great non-processed sweetening alternative.

In a large mixer bowl combine 1 1/2 c. of the flour and the yeast. Combine water, sugar, and salt. Add to dry mixture in mixer bowl. Beat at low speed with electric mixer for 1/2 min., scraping sides of bowl constantly. Beat 3 mins. at high speed. By hand, stir in enough of the remaining flour to make a moderately stiff dough. Turn out onto lightly floured surface and knead until smooth and elastic (8-10 mins.). Cover; let dough rest 15 mins.

Cut into 12 portions; shape into smooth balls. Punch a hole in center of each with a floured finger. Pull gently to enlarge hole, working each bagel into uniform shape. Cover; let rise 20 mins. (Optional step for glossy, smooth surface: Place raised bagels on greased baking sheet and broil 5 in. from heat for 1 1/2 to 2 mins. on each side).

In large kettle combine 1 gallon water and 1 Tbsp. sugar; bring to boiling. Reduce heat to simmering; cook 4 or 5 bagels at a time for 7 mins., turning once. Drain. Place on greased baking sheet. Bake at 375 degrees for 30 to 35 mins. (For bagels that have been broiled, bake about 25 mins.) Makes 12.

Onion Bagels: Prepare bagels as above, except cook 1/2 c. finely chopped onion in 3 Tbsp. butter til tender but not brown. Brush onion-butter mixture over tops of bagels after first 15 mins. of baking.

Dill Cream Cheese

1 brick softened cream cheese (bargain or name brand is choice of baker)

3 Tbsp. dried Dill

Place ingredients into bowl, using fork to fold dill into cream cheese. Enjoy on your bagel!

So, there it is, our Wednesday project for this week. Love, Mom

"The whole life of man is but a point of time; let us enjoy it."

~Plutarch, 46 AD-120 AD

Writing about Grandmothers

Early morning here today but to sit and write when Tristan is sleeping is the best time for me to unload my thoughts onto the page. My little man was seven months old in this picture, seen with my grandmother (my mother's mother) and it seems like sooooo long ago some days. I love his baby pictures and need to get some of them printed and into a photo album.

I've picked up freelance writing again, and finding it enjoyable this time around. Funny how perspective can change, along with how you choose to go about things. At one time, I wrote and it was strictly based on making money writing on subjects I knew well enough to do the work. Now, I find myself writing for enjoyment, aside from making some money. I wrote a piece on grandmothers not too long ago, and enjoyed the work I put into the piece. I'm now getting ready to spin off of that writing to add color and texture to another article about grandmothers-actually, more like a short story this time.

Grandmothers are the wisdom keepers, ones who have seen more than we have in their lifetimes. Yes, there are times when our generation may have gone through hard times, experienced disappointed and heartache that would make a strong man cry but who can say they grew up during the depression of the early 20th century, young adult during WWII, saw the 50's sail in with the new wave of rebuilding our country and recovering from loss of jobs, soldiers lost overseas, raised two children during the 60's, saw the addition of grandchildren during the 70's, watched up grow during the 80's & 90's, and now seeing and living through what the 21st century has to offer? Wow....

Pies, homemade bread, canning veggies and jams, stocking the dirt floor cellar, watching the birds at the feeder just outside the kitchen window while doing dishes....memories for me. Working on crocheted items, varying from decorative motive to functional goods such as sweaters, hats, and mittens. She has passed those talents down, which I'm happy to be able to work those moments from memory into daily and seasonal activities. Does she know she established the foundation for sustainable living in my household? I'll have to tell her....

So, as I always give the last tid bit to hug your mother, keep in mind: she has a mother, too. Hug your grandmother today. Love, ~Mom

A Day Later But Never Too Late For Apple Tart

Tarte aux Pommes

2 lbs. medium cooking apples, peeled, quartered & cored
1 Tbsp. lemon juice
1/4 c. raw sugar
4 Tbsp. butter
3/4 lb. shortcrust (homemade pastry)*

Cut each cooking apple quarter lengthwise into two or three slices. Sprinkle with lemon juice and sugar and toss to combine. Melt the butter in a large heavy frying pan over medium heat and add the apples. Cook, stirring frequently, for about 12 mins until the apples are just golden brown. Remove the frying pan from the heat and set aside. Preheat the oven to 375 degrees. On a lightly floured surface, roll out the pastry to a 12 in. round and trim the edge if uneven. Carefully transfer the pastry round to a baking sheet. Spoon the apple slices onto the pastry round, heaping them up, and leaving a 2 in. border all around the edge of the pastry. Turn the pastry border and gather it around the apples to enclose the outside apples. Bake the tart for 35-40 mins. until the pastry is crisp and browned. Serve warm, with crem fraiche or cream, if desired. ~Serves 6.

I chose to sub the sugar originally stated-superfine-with the raw. I also make my own pastry (2 c. flour, 1/4 c. oil, & enough milk to moisten & form into pliable dough) as opposed to buying pre-made dough, and love the results of leaving my edges rough, as it adds to the "rustic Farmhouse charm" of this tart. To me, I consider this the pie before pans were such a needed element to pie recipes. The best part, aside from the end result, pictured above before cutting and loving, was the added hand I had in prepping the apples before folding into the crust and baking.

"I'm helping, really I am...."

We were a day late on our typical Wednesday project but hey, sometimes that's what life does-creates a change in our days to help us see that a schedule is made to shape and bend just as much as following it to the nose. I also feel like I'm preparing for becoming more flexible about schedules and getting things done so that I can savor the most important moments of life-my family and my time spent with them. Running errands and keeping appointments are important but to keep in mind that time for those priceless moments come and never come back. Take each moment for what it is, and savor each second. It all passes away so very quickly. These are days to remember....Love, Mom

"All my possessions for a moment of time." ~Elizabeth I (1533-1603)

Changes, Sunshine, and Spring on the Way

Vanishing Oatmeal Cookie Bars

1/2 lb. (2 sticks) margarine or butter, softened
1 c. firmly packed brown sugar
1/2 c. granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt (optional)
3 c. Quaker Oats (quick or old fashioned , uncooked)
1 c. raisins

Heat oven to 350 degrees. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake 10 to 12 mins or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack. ~4 dozen

*Bar cookies: bake 30 to 35 mins in ungreased 13 x 9 inch metal baking pan.

I made this recipe for the bar cookies and because of the size of my pan-roasting pan, that is-I had to double the recipe to have the right proportions for the size of the bars. YUM!!! These are soooo good; we still have some in a ziplock bag, and try to limit myself to one a day or every couple of days to have a "sweet treat." I posted the activity on my business blog originally, experiencing some tech issues with pic layouts, so decided to add the recipe another day. In the process, I decided to add those creative activities to this page instead of my biz page; business is business, and creative projects are here at home to be enjoyed. I don't want to confuse my fans, so I when I had an epiphany to create a page just for creativity and my writing, I knew I had to do it. What Tristan and I do here at home, especially when it comes to schooling and having fun with him, I will post here. Check under "Where to Find My Writing," and you'll know right away where to find my creative and words on the page moments.

" A Snow Man? I thought it was a snowcone!"

We had fun last Thursday when we (I say we but Momma did the hard work, Tristan supervised and thought it was a giant snowcone) built our first snowman. Living in an apartment complex for the first two years of Tristan's life didn't give us much opportunity to get out and play in the snow but since we've moved into our own home-we've been here for almost a year now-he loves to be outside, regardless of the weather. I'm thankful for that each and every day, even on those days where its raining and I have to scoop him up to run from the car to the house and he gets madder than mad because I won't let him play in the rain. Hey buddy, when we buy your first rain boots and coat, then you can play in the rain, ok? How about this spring? Sounds like a good idea to Momma.

"My Sunshine"

Spring is coming but I hope we're not getting teased before a major snow storm; I mean, New England living is what it is and the weather here can change in a heartbeat, that's why we don't get too excited about warmer weather this time of the year. When its April and we're in the midst of mud season, then we can get excited.

So, here's to changes, sunshine, and knowing that spring is on the way. Love, Mom

Dinner

Now that would be dinner during the summer, and I can't keep my mind off of the hope for a good growing season this year! I love fresh veggies, especially if I know I've nurtured and helped grow into edible yummies!

Found this fantastic vegan chili recipe on Facebook this morning, and can't wait to try it out this Friday-the season of Lent is upon us, and although I'm not the perfect Catholic, I try to stay in tune with the observances throughout the year.

Dinner tonight? Check it out:

Albondigas Guisadas en Salsa

(Meatballs Cooked in Sauce)

-1 lb. ground beef (sub with 2 lbs. ground turkey)

-1 cup bread or cracker crumbs (2 cups for turkey)

-1 medium onion, peeled and chopped

-Salt and ground pepper to taste

-Vegetable oil for frying (sub olive oil or canola for healthy choice)

-1 cup tomato sauce (jar pasta sauce for added flavor)

-2 tbsp. sofrito (will have to post the recipe and what this is on a later date)

In a bowl, mix meat, bread and seasonings. Form into meatballs. Fry in oil until brown on all sides. Add sauce and sofrito. Mix well. Cover and simmer 15 mins. -Serves 4 (6).

Arroz Verde

(Green Rice)

-2 cups rice

-2 medium green bell peppers, cored, seeded and chopped or 1 lb. fresh (frozen) spinach, washed and chopped

-1 cup chopped parsley (sub cilantro)

-1 medium onion, peeled and finely chopped

-3 Tbsp. olive oil

-2 Tbsp. sofrito

-1 chicken bouillon cube (chicken broth has less sodium)

-Salt and ground black pepper to taste

-Water to cover rice (forget this and forget the rice :( !)

Wash rice and drain (not needed if you use parboiled rice). Blend bell peppers (or spinach), parsley (cilantro) and onion in a food processor (blendor worlks just as well). Blend until it forms smooth puree. Heat oil in a heavy kettle or pot. Add sofrito and rice, and saute for 5 mins. Pour in the puree. Add water to cover contents in pot by 1/4 to 1/2 in. Add bouillon cube (chicken broth), salt and pepper. Stir to combine. Bring to boil. Cover tightly and simmer on low heat until water is absorbed and rice is tender (about 20 mins). Dot with 1 Tbsp. butter, fluff with a fork and serve. -Serves 6.

Now, those who are old school about how rice is made, you would have to have a caldero (cast aluminum pot, otherwise find a cast iron that will function just as efficiently). My husband and son are Puerto Rican, and I cook quite a bit of Spanish food in our home. I also make a point to go around the world with our cuisine, as it opens the palette to other tastes and brings an awareness of other communities through food. Eating Spanish food is one of my favorite gastronomic adventures, and learning to cook it was just as fun. I am German, grew up with that yummy artery clogging food, which I still love but find it priceless to reach out and find the joy in cooking foods from around the world.

Enjoy chowing down; its a great pleasure. ~Love, Mom

These are the Days Which Become Rare

The ease of slumber, the rested soul.....

As I type this passage and listen to the one man slumber party going on in the other room, I wonder where the days go with naps. Yes, I wrote an entry about naps being like the dinosaurs but I can't help but see priceless moments like these and photograph. I've taken pictures of just about every moment that occurs, trying to not miss anything along the way. Some times I forego a frozen image to be posted and let it settle into the catalog in my mind to remain a moment for me alone.

We've had so much fun in the last couple of weeks since I've started researching into home schooling and what it entails for the state you live in. Vermont seems to be so relaxed about its approach to education at home, yet there's paperwork and then some to prepare for when the time comes to choose-home school or integrate into the education system that waxes and wanes on its policies, learning styles, hours invested, and content of important material for your children to learn? For now, I am diving into turning every possible moment into a learning experience. And of course, at Tristan's current age, making sure he has fun with learning and social activities we attend.

Books of various types and contents are stacked on the coffee table, stuffed under chairs, packed in boxes lined up like shelves, and we've whittled down to two educational shows that focus on reading and hands on learning. Creativity through hands on learning, games, imagination play, finger play, along with the Montessori method of learning life skills through hands on experience color our days. We attend a local playgroup and a story time for toddlers at the local library for socialization, and I'm looking forward to when its time to work in the gardens again here at home; with the hope for better weather and more time at home this year, along with his love for being outside and exploring his environment, I feel this is going to be a great time for his learning progress. He's very strong willed and very, very independent, so I know those two elements will color his progress. Let alone his two strong willed parents..

So, the days of naps dwindle, schedules and moving activities around have taken over with our method of teaching and learning. My little sponge.....a character indeed.

"Let each man exercise the art he knows." -Artistophanes, 450 BC-388 BC

If that statement doesn't ring true....now how did Kix get in my shoes with the Cheerios? Pass the milk and a spoon....~Mom

Creative Project Turned Functional

This should probably have been placed on my biz blog but something just seemed to fit for me to put it here instead. Not everything creative that I do pertains to my business, as this set was done for my son; I knit the cap and scarf, while my mother crocheted the mittens (I added a string to make sure he doesn't lose his "Grammie made gloves").

I love working with fiber, love the feel of the yarn slipping through my fingers as I work the needles or hook to manifest something useful out of nothing more than a ball or skein of fiber that could always substitute as a cat toy-no cats here. Tristan also seems to love to pick through my yarn basket that sits behind my rocker near the fireplace-he's perfecting his pitch with my yarn these days.

I am currently working on a few fiber projects at this time-yes, all at once but in stages. A sweater for myself, a couple of throw rugs for the kitchen, repairs to a hoodie I made for one of my buyers, and a "I need a moment" throw that I've completed and then tore out to restart-its hot pink. Busy? A little but it keeps me focused on the knowledge that each project will manifest into an end result and be something functional when completed.

Over the years, looking back at times, I've always done something creative; I've learned in more recent times that functional creative projects seem to be most satisfiying for me, and when I can share that with people who are looking for something locally tailored/made, it makes me feel like I'm doing my part in the cycle of working with natural materials to create something made by hand, something of quality and not mass produced to satisfy with low pricing and the idea of if it breaks, it can be easily replaced because there are a million more. I consider myself a one of a kind person, and I like to make one of a kind creations.

So, know that Aunt Sophie and Grammie were doing the right thing when knitting gifts for family, that their efforts were to be praised, not hidden in the closet and forgotten about. Although, the holiday motif and farm animal sweaters when you're a teen just didn't go over big in junior high, those lovely women were putting their love into those moments of creativity.

I'm still finding Cheerios in my shoes but now I want to know how they get stuck to my yarn. ~Mom