Merry Christmas!! - Dec. 16, 2009
Posted in Ramblings
2. Drink as much eggnog as you can. And quickly. It's rare. You cannot find it any other time of year but now. So drink up! Who cares that it has 10,000 calories in every sip? It's not as if you're going to turn into an eggnog-alcoholic or something. It's a treat. Enjoy it. Have one for me. Have two. It’s later than you think. It’s Christmas.
3. If something comes with gravy, use it. That's the whole point of gravy. Gravy does not stand alone. Pour it on. Make a volcano out of your mashed potatoes. Fill it with gravy. Eat the volcano. Repeat.
4. As for mashed potatoes, always ask if they're made with skim milk or whole milk. If it's skim, pass. Why bother? It's like buying a sports car with an automatic transmission.
5. Do not have a snack before going to a party in an effort to control your eating. The whole point of going to a Christmas party is to eat other people's food for free. Lots of it. Hello?
6. Under no circumstances should you exercise between now and New Year's. You can do that in January when you have nothing else to do. This is the time for long naps, which you'll need after circling the buffet table while carrying a 10-pound plate of food and that vat of eggnog.
7. If you come across something really good at a buffet table, like frosted Christmas cookies in the shape and size of Santa, position yourself near them and don't budge. Have as many as you can before becoming the center of attention. They're like a beautiful pair of shoes. If you leave them behind, you're never going to see them again.
8. Same for pies. Apple, Pumpkin, Mincemeat. Have a slice of each. Or if you do not like mincemeat, have two apple and one pumpkin. Always have three. When else do you get to have more than one dessert? Labor Day?
9. Did someone mention fruitcake? Granted, it's loaded with the mandatory celebratory calories, but avoid it at all cost. I mean, have some standards.
10. One final tip: If you don't feel terrible when you leave the party or get up from the table, you haven't been paying attention. Re-read tips; start over, but hurry, January is just around the corner.
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Now Serving... - Nov. 23, 2009
Posted in Things to Ponder
In my younger days, I worked a variety of jobs in the food service industry. I’ve waited tables, tended bar, and even flipped a hamburger or two as a short order cook. I’ve worked in a greasy spoon diner, a cookie-cutter chain, an elegant, and expensive, dining “establishment,” and even a real-life version of the neighborhood bar where everyone knows your name. I’ve served singles, couples, families, and friends. I’ve served salad to students and beers to bikers. Even a celebrity or two has graced my tables. Yet, in all that time, and after all those people, I have never served a group of people who were nicer or more grateful for that service than the people I served last night. Last night, I served dinner at alocal homeless shelter.
Let me take a moment here to back up and explain how I ended up serving pieces of cornbread to total strangers. The women’s ministry of my church, Warehouse 727, wanted to do something in the community. We knew we wanted it to matter. We just didn’t know what to do. We’re a pretty diverse group and trying to agree on something was near impossible. However, we noticed that whenever the call went up for food, the Women of Warehouse delivered! These ladies can cook! Abundantly! Pot lucks and picnics are a veritable feast with each lady trying to outdo the next. We’re discreet about our passion for feeding people, but it’s there. So, we took that passion and decided to bring dinner to Pinellas Hope, a local shelter that houses roughly 280 homeless people. What an unforgettable experience! Eighteen ladies stepped up to cook and serve chili, cornbread, and cookies to the residence, and boy, did we have fun!
Honestly, I didn’t think we’d pull it off. We’re a pretty small church. Where were we going to find enough volunteers to cook and serve almost 300 people? Money is tight for everyone these days. Most schedules are even tighter. Yet, in spite of my doubt, God smiled. Everyone ate their fill. In fact, most people returned for second, thirds and even fourths! Yet, there was still enough left over for lunch the next day. Talk about loaves and fishes! I never get enough of seeing Him in action!
Remember a paragraph or so ago when I mentioned I’m a food service veteran? Anyone who works in the food service industry knows that Tipping is not a city in China. It’s their livelihood. Even though I haven’t worked in a restaurant for a few years, I remember the importance of that little something extra at the end of the meal. However, I knew I was going into this to serve others as selflessly as I could, and I didn’t expect to receive anything. Well, I was wrong about not receiving anything. I was tipped, abundantly!! These men and women were some the nicest, friendliest people I have ever met. I don’t know any of their stories yet, and I suppose that doesn’t really matter for now. They thanked us, joked with us, laughed with us, and blessed us. They complimented the food outrageously, and even asked if we’d come back again. But more important, God was there. You could feel Him in that kitchen, watching over the least of these. It was an evening of fellowship not only with the Women of Warehouse and the residence of Pinellas Hope, but also with the Lord. To me, tips don’t come any bigger than that, and all I did was hand out some cornbread!
I’m not going to tell you about how this experience made me more grateful for my home and family. I won’t promise to never whine again over my ugly kitchen floor that starts to move if I use too much water when mopping or the “artistic” appearance of the outside of my home (three sides are blue but the front is white. Don’t ask.). And I won’t blather on about how much more thankful I am for the miracles God has performed so that I can stay home and teach my children. Just knowing there are 280 people out there who need a homeless shelter should be enough to stir all those feeling. No, I’m not going to go on about my own epiphanies. What I will tell you is that if God sends the opportunity your way to serve “the least of these,” take it. When we serve as He would have us do, He shows up as only He can do, and He makes sure you know it!
If you are in or near Pinellas County, Florida, please, look into serving dinner atPinellas Hope. Just click on their name anywhere in this blog to go to their website. If you are not in the area, find a shelter in your own area and, of course, check with your church. You might be surprised by the unpublished needs in your own church. I’ve also included another resource that can help you find a place to serve in your area. There’s a website called Volunteer Match that can match you with places that need volunteers in your area.
Thank you for stopping by! I hope the holiday season inspires you to serve the needy in your community. Better yet, I hope that you don’t stop!
Betty
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Apple Butter Recipe - Nov. 10, 2009
Posted in Cookbook
I recently found an amazing price on apples, so, of course, I canned Apple Butter and Applesauce. Here’s my favorite Apple Butter recipe and the directions for canning applesauce. Apple Butter Ingredients 4 ½ pounds tart cooking apples* (about 14 medium apples) 4 cups apple cider or apple juice 2 cups sugar 1 ½ teaspoons ground cinnamon ½ teaspoon ground allspice ¼ ground cloves ¼ teaspoon nutmeg Directions: Wash, core, and quarter apples. Combine apples and cider or juice in a large Dutch oven. Bring to boiling; reduce heat. Cover and simmer for 30 minutes or until apples are very tender. Stir occasionally to avoid scorching. Press apples and liquid through a food mill.** Return mixture to Dutch oven. Stir in sugar and spices. Bring to boiling; reduce heat. Cook, uncovered, over very low heat, about 1 ½ hours or until thick, stirring often to prevent sticking.*** Ladle apple butter into hot, sterilized pint or half-pint jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process in a boiling-water bath canner for 10 minutes for pints or 5 minutes for half-pints. Remove jars from canner; cool on racks. Makes 4 pints or 8 half-pints.Notes: *The classic Granny Smith apple is a great choice for Apple Butter. I happened to be able to get some McIntosh apples, too, so I made this batch from a mix of the two. I should also note that I used apple juice instead of cider because I found a “buy one get one free” sale. **If you don’t have a food mill, you can press the apples through a sieve or colander using the back of a large serving spoon or ladle. By the way, after helping me do this with a batch of apples, my hubby bought me a food mill. ***This recipe can also be cooked in a crock-pot. If you don’t want to tie up your stove top for a couple of hours, place the spiced mixture into the crock-pot and cook uncovered, on high, for two hours. It takes a little longer, but frees up the stove top. I love Apple Butter on toast, on oatmeal, and, don’t laugh, swirled into cottage cheese. However, if you do make this, Beware! As the scent of apples and spices simmering together begins to waft through the air, you just might be tempted to play Christmas music way too soon. After being so pleasantly surprised at how easy it is to make Apple Butter, I decided to try my hand at canning applesauce. Wow! That’s even easier than Apple Butter! Applesauce Ingredients 12 pounds tart cooking apples Fruit Fresh™ (optional) ½ - 3 cups sugar Directions: Wash, peel, core, and slice apples. Optional step: Make a solution of 3 tablespoons Fruit Fresh ™ and 2 quarts water. Soak apples in solution for about ten minutes to prevent browning. Drain completely. Place apples in large Dutch oven with ½ cup water. Cook on medium high heat, stirring occasionally to prevent burning, until apples are tender. Depending on the variety of apple this should take 5-20 minutes. Press apples through food mill or sieve for smooth applesauce or simply mash with a potato masher for a chunkier sauce. Add sugar, if needed, stirring to dissolve completely. The amount of sugar will depend on the tartness of the apples and personal preference. Reheat to boiling. Fill hot, sterilized jars with hot sauce, leaving ½ inch headspace. Wipe jar rims and adjust lids. Process in a boiling-water bath canner for 15 minutes for pints or 20 minutes for quarts. Remove jars from canner; cool on racks. As always, when canning, be sure you are familiar with all basic canning procedures to ensure safe canning practices. Cool jars completely and check seals before storing. My favorite canning resources for both the beginner and the experienced canner are: Complete Guide to Home Canning and Preserving, by US Department of Agriculture Complete Book of Home Preserving, by Ball Canning & Preserving, by Better Homes and Gardens Pick Your Own Farms website If you check out these resources, you’ll notice my recipes are a little different than the ones in the books. I like changing things a bit. However, the canning directions provided here are safe and accurate. Now, just because I can’t help myself, I’ve added one more Apple-y recipe. Mulled Apple Cider Ingredients 1 orange 1 lemon 1 gallon Apple Cider 5-6 whole cloves 5-6 whole allspice 2-4 cinnamon sticks ¼ cup packed brown sugar
Directions: Wash and slice orange and lemon into ¼ thick crosswise slices. Pour Apple Cider into a large crock pot. Add orange and lemon slices, spices and brown sugar. Stir well to dissolve brown sugar. Heat on low for at least 4 hours to blend flavors. Strain into serving mugs. Strain any leftovers and refrigerate. Mulled Cider reheats very well! Thanks for stopping by! Hope you enjoy the recipes! Betty Grace and peace be yours in abundance. 
