Close your eyes. Now think about Christmas. Odds are, you're thinking about cinnamon and ginger along with Santa and twinkly lights. Smells have power. A single whiff can evoke a whole torrent of memories.
I love cooking partly because of the smells. Fresh baked bread. Cinnamon rolls. A pot of chili simmering away. A freshly peeled orange. Good cooking generates good smells.
I have a whole cupboard of spices and herbs. I grow herbs as ground covers and plants in my flower beds. They're beautiful as well as fragrant. Plus, they're very handy for cooking.
Spices and herbs carry so much flavor into food. If you limit yourself to salt and pepper, maybe a few commercial blends, you're missing out on a whole rich palette of flavors.
So take a risk, experiment. Familiarize yourself with some new herbs and spices. Try out a few. They aren't that expensive at the grocery store. I know Alton Brown might suffer a coronary, but go ahead and get the little bottle of pre-ground spices. The premium spices can be costly, but you can start small and cheap. Try growing a few while you're at it. We're planting our new yard with lavender, different mints, chives, oregano, and Russian sage. I can't wait to harvest my own fresh herbs this summer.
My son can't wait to harvest his own catnip. We'll see if it survives the neighborhood cats.
What herbs and spices do you like to cook with? If you have a recipe you want to share, I'd be happy to feature it on a Thursday. And feature a little about you if you want to share.
Monday, March 21, 2016
Thursday, March 17, 2016
Thursday Recipe - Chicken Enchiladas by Guest Author Cami Checketts
Please welcome Cami Checketts to the Far Edge of Normal! If you're looking for some fun, sweet, clean romance, she's your gal. I've read several of her books and enjoyed them. She's here to share a great recipe and her newest release: The Feisty One. It sounds like another good read.
Take it away, Cami!
It's always exciting to choose a setting for a new book. I like to find a place that I enjoy visiting. The Feisty One is set in Island Park, Idaho where my dad's best friend has a beautiful cabin. I have so many great memories in the cabin and the forest surrounding it. I wanted to share a recipe that also reminded me of Island Park. We end up cooking a lot more than we usually would on vacation because the cabin is so isolated. My favorite is chicken enchiladas because they're delicious, easy, and can feed a huge group. This recipe is what I would do for my family of six, but I double or triple it when we go to the cabin.
Chicken Enchiladas
One to two pounds cooked and shredded chicken (depends if your children are carnivores like mine)
One eight-ounce package cream cheese
One cup salsa
Two cups shredded colby jack cheese
One package taco seasoning
One can pinto or black beans
Mix everything together and either roll in flour tortillas or I've gotten so lazy lately I cut up the tortillas and layer them with the mixture. Top with colby jack or parmesan cheese. Cover tightly with aluminum foil and bake 350 for 15-20 minutes. Enjoy!
Buy the The Feisty One is available for only $2.99 or if you're an Amazon Prime member you can borrow it for free.
Can he hide his heart or will the reporter take everything?
Maryn Howe isn’t intimidated by billionaire recluse, Tucker Shaffer, or his enormous log cabin in Island Park, Idaho. Maryn needs this interview and she’ll get it at any cost, even if the last four reporters were physically removed from his presence.
Tucker Shaffer has no desire to change his less than flattering public image; but his PR people persuade him to give it one more try. Ready to make nice with whoever comes through the door, Tucker is blindsided by a petite blond with an extra-large personality. As the snow piles up and the questions keep coming, Maryn discovers the secret Tucker Shaffer has spent the last four years torturing himself with. She suddenly sees him in a new light and she flees—right into danger and into Tucker’s arms.
But the danger has just begun and now Maryn has to make a choice—trust in Tucker or lose it all.
Take it away, Cami!
It's always exciting to choose a setting for a new book. I like to find a place that I enjoy visiting. The Feisty One is set in Island Park, Idaho where my dad's best friend has a beautiful cabin. I have so many great memories in the cabin and the forest surrounding it. I wanted to share a recipe that also reminded me of Island Park. We end up cooking a lot more than we usually would on vacation because the cabin is so isolated. My favorite is chicken enchiladas because they're delicious, easy, and can feed a huge group. This recipe is what I would do for my family of six, but I double or triple it when we go to the cabin.
Chicken Enchiladas
One to two pounds cooked and shredded chicken (depends if your children are carnivores like mine)
One eight-ounce package cream cheese
One cup salsa
Two cups shredded colby jack cheese
One package taco seasoning
One can pinto or black beans
Mix everything together and either roll in flour tortillas or I've gotten so lazy lately I cut up the tortillas and layer them with the mixture. Top with colby jack or parmesan cheese. Cover tightly with aluminum foil and bake 350 for 15-20 minutes. Enjoy!
Buy the The Feisty One is available for only $2.99 or if you're an Amazon Prime member you can borrow it for free.
Can he hide his heart or will the reporter take everything?
Maryn Howe isn’t intimidated by billionaire recluse, Tucker Shaffer, or his enormous log cabin in Island Park, Idaho. Maryn needs this interview and she’ll get it at any cost, even if the last four reporters were physically removed from his presence.
Tucker Shaffer has no desire to change his less than flattering public image; but his PR people persuade him to give it one more try. Ready to make nice with whoever comes through the door, Tucker is blindsided by a petite blond with an extra-large personality. As the snow piles up and the questions keep coming, Maryn discovers the secret Tucker Shaffer has spent the last four years torturing himself with. She suddenly sees him in a new light and she flees—right into danger and into Tucker’s arms.
But the danger has just begun and now Maryn has to make a choice—trust in Tucker or lose it all.
Monday, March 14, 2016
Monday Inspiration
I love this quote. I want this to be my epitaph when the time comes. I want people to look at me and say, "She had a light within."
Background artwork from www.sgeier.net/fractals. Check out his beautiful work. I think he really needs to offer them as posters. I'd buy them all.
What would you like on your tombstone? Funny or serious, I'll reward at least one commenter with a free audible book code. Why not check out my latest release, Soul Windows, on Audible? Science fiction and fantasy stories ranging from silly to serious, delve into strange worlds from my imagination. Includes "Second Chances" and "Thief's Ransom", two shorts from the Altairan Empire.
Background artwork from www.sgeier.net/fractals. Check out his beautiful work. I think he really needs to offer them as posters. I'd buy them all.
What would you like on your tombstone? Funny or serious, I'll reward at least one commenter with a free audible book code. Why not check out my latest release, Soul Windows, on Audible? Science fiction and fantasy stories ranging from silly to serious, delve into strange worlds from my imagination. Includes "Second Chances" and "Thief's Ransom", two shorts from the Altairan Empire.
Thursday, March 10, 2016
Thursday Recipe - Fruit Cobbler
This is what I do with fruit that a bit too soft or bruised to eat fresh. Or those apples that get all soft and mushy. Or the little bit of fruit cocktail in the back of the fridge. The point is to use up whatever fruit you've got sitting around that needs used.
Apples, pears, and berries are traditional, but why not throw in that lone kiwi fruit or those few slices of pineapple or that peach? I'm not sure bananas would work, and melon is probably not a good choice, but go ahead and be adventurous with your leftover fruit. What have you got to lose here?
Fruit Cobbler
5-6 c. cut up fruit - apples, pears, plums, berries, rhubarb, peaches, pineapple, etc, whatever you have lying around
1/2 - 1 c. sugar, depending on how sweet the fruit is and how sweet you like your cobbler
1/4 c. cornstarch
1 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg
2 c. oatmeal
1/2 c. brown sugar
1/2 c. melted butter
Prepare fruit - Wash thoroughly and peel if desired, I usually don't. Remove pits and seeds. Chop it into bite-size pieces. Drain canned fruit and discard the juice. Don't bother thawing frozen fruit or berries. They cook just fine from frozen.
Mix fruit with sugar, cornstarch, and spices. Spread in lightly greased 9x13 cake pan.
Mix oatmeal, brown sugar, and melted butter until crumbly. Sprinkle over the fruit filling.
Bake at 350° for 45-55 minutes, until fruit filling is bubbly and oatmeal topping is browned.
We eat this for breakfast as well as dessert. Top with whipped topping or ice cream or yogurt.
Apples, pears, and berries are traditional, but why not throw in that lone kiwi fruit or those few slices of pineapple or that peach? I'm not sure bananas would work, and melon is probably not a good choice, but go ahead and be adventurous with your leftover fruit. What have you got to lose here?
Fruit Cobbler
5-6 c. cut up fruit - apples, pears, plums, berries, rhubarb, peaches, pineapple, etc, whatever you have lying around
1/2 - 1 c. sugar, depending on how sweet the fruit is and how sweet you like your cobbler
1/4 c. cornstarch
1 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg
2 c. oatmeal
1/2 c. brown sugar
1/2 c. melted butter
Prepare fruit - Wash thoroughly and peel if desired, I usually don't. Remove pits and seeds. Chop it into bite-size pieces. Drain canned fruit and discard the juice. Don't bother thawing frozen fruit or berries. They cook just fine from frozen.
Mix fruit with sugar, cornstarch, and spices. Spread in lightly greased 9x13 cake pan.
Mix oatmeal, brown sugar, and melted butter until crumbly. Sprinkle over the fruit filling.
Bake at 350° for 45-55 minutes, until fruit filling is bubbly and oatmeal topping is browned.
We eat this for breakfast as well as dessert. Top with whipped topping or ice cream or yogurt.
Monday, March 7, 2016
The Art of Kintsugi
Kintsugi is the Japanese art of mending broken pottery with a lacquer laced with gold dust. It's also a different mindset - that broken things are not necessarily destroyed. That beauty can come because of the scars and damage. It's resonated with me a lot lately.
Nerdwriter1 on YouTube has a beautiful video about it:
Elder Jeffrey R. Holland of the Church of Jesus Christ of Latter-Day Saints, aka the Mormons, gave a beautiful speech on the topic as well:
After struggling with my own depressive episodes, this talk gives comfort. As does the idea that the weak and broken places in our hearts and minds can become strong and beautiful once again through the love of our Savior and His gift of the atonement and His healing touch.
Nerdwriter1 on YouTube has a beautiful video about it:
Elder Jeffrey R. Holland of the Church of Jesus Christ of Latter-Day Saints, aka the Mormons, gave a beautiful speech on the topic as well:
After struggling with my own depressive episodes, this talk gives comfort. As does the idea that the weak and broken places in our hearts and minds can become strong and beautiful once again through the love of our Savior and His gift of the atonement and His healing touch.
Thursday, March 3, 2016
Thursday Recipe - Basic Pudding from Scratch
I posted this a while back, but it was buried in a multi-recipe post. It's good enough and easy enough it needs its own post. So here it is.
Pudding from scratch
1/3 c. sugar
2 T. cornstarch
1/8 t. salt
2 c. milk
2 t. vanilla
Mix sugar, cornstarch, and salt in a 2 qt saucepan. Stir in milk. Cook and stir over medium heat until mixture thickens and boils. Boil and stir for 1 minute. Remove from heat and stir in vanilla. Cool to room temperature, then refrigerate.
To keep it from forming a skin while it cools, take a large piece of plastic wrap and press it on top of the pudding inside the pan. Remove and discard the plastic when the pudding is cool. Whisk the pudding until smooth. Put in a tightly covered container and refrigerate until ready to use or serve.
Variation: Use 2 c. of canned coconut milk instead of regular milk. Dairy free and just as tasty!
Pair it with homemade graham crackers and berry sauce for a delicious dessert.
Pudding from scratch
1/3 c. sugar
2 T. cornstarch
1/8 t. salt
2 c. milk
2 t. vanilla
Mix sugar, cornstarch, and salt in a 2 qt saucepan. Stir in milk. Cook and stir over medium heat until mixture thickens and boils. Boil and stir for 1 minute. Remove from heat and stir in vanilla. Cool to room temperature, then refrigerate.
To keep it from forming a skin while it cools, take a large piece of plastic wrap and press it on top of the pudding inside the pan. Remove and discard the plastic when the pudding is cool. Whisk the pudding until smooth. Put in a tightly covered container and refrigerate until ready to use or serve.
Variation: Use 2 c. of canned coconut milk instead of regular milk. Dairy free and just as tasty!
Pair it with homemade graham crackers and berry sauce for a delicious dessert.
Monday, February 29, 2016
The Audio Book Journey
Right now, I have two titles out - Second Chances, a short story, and Soul Windows, a short story collection. Next up - Nexus Point, book 1 in my space opera series. Look for that sometime in late summer or early fall.
Want to win a free audible code? Tell me what you like in a narrator, what makes an audio book good. I'll reward your opinion with a free audible code, until I run out. You can leave the comment here, post it on FB, message me with it, whatever you are comfortable with. I will need an email address to give you your code, but I promise not to spam you with anything else. Unless you want me to.
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