Mother’s Visit

My 90 year old mother had not seen our new (to us) home since we moved to a different town, so she wanted to make the 18-hour drive to see us and arrived on Monday, March 9, 2020.  Luckily, her 82 year old husband and 70-something brother were along to do the driving. My mother makes a great drill sergeant,  so she “supervised” the trip.

They arrived the day after my friends left our house for their weekend visit.  Most interesting, also, it was when the COVID-19 stories began to surface in a serious way.  We went out to eat on the day they arrived, but after that, the university where I work and which was in spring break mode, began to think about what to do with 20-thousand-plus students.  Administration decided to extend spring break one week, and then we’d work on turning all of our classes into a virtual format.  Suffice it to say that I have been conducting meetings and teaching schedules in a virtual format called, Zoom (c).  It’s been an interesting way to do business.

My mother likes to eat, though she eats very little save sweets and starches.  The second night of her visit, I fixed grilled chicken and pesto pasta.  I’m still using the 30-plus small containers of pesto that I made last summer from a prolific basil plant.  The lovely thing is that pesto, when prepared and frozen properly, looks as green and lovely thawing from teh freezer as the day you put it in.  I simply seasoned the chicken thighs with seasoned salt and garlic powder, and grilled until it reaches an internal temperature of 165 degrees F (75 degrees Celsius).  I cooked the pasta until al dente and tossed it with thawed pesto.  I sprinkled it with a little more Parmesan after I served it.  We had a added roasted Brussels sprouts and crusty bread and enjoyed it with a sparkling Cava.  My mother mostly ate the bread with lots of butter.  Last fall, Dale and I took a sparkling wine and Cava tasting class at K-State’s College of Health and Human Sciences’ Hotel and Hospitality department. It was a good lesson.

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Last December when I was home, in Western Colorado, I had noticed a perfect wasps’ nest.  I showed it to my step-father and told him all about such wasps (Bald-faced hornet, actually) being the best of architects!  Low and behold, unknown to me, he had cut it down and presented it to me as a gift.  Please understand that these hornets leave the nests in the cold of winter, but to make sure, I stuck it in the freezer for 24 hours.  Then it became a decoration.  The nest now hangs from my living room ceiling.  Look at its beauty!  The queen builds this paper nest going round and round.  While she builds the walls, she builds the comb, which will hold the workers.  It’s perfect, as many things in nature are.

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Interestingly, we discovered a yellow jacket nest in our yard.  They build underground, and they are perfect until an opossum came along and tore it out.   They like to eat the larvae.  That’s another story for another time.

Well, it was a great time with mother.  I am 63 years old, and she still feels the need to tell me that I’m cooking wrong, cleaning wrong, and she has opinions about my behavior.  She did like the variety of birds feeding at my various feeding stations, so that was entertaining.  Here’s another thing that makes mother think that perhaps I was switched at birth with her “real” daughter, because her own daughter would have better sense.  While she was visiting, I created my seasonal centerpiece.  I found the idea somewhere, but I can’t remember, but the idea is not mine.

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Dale drew the horrified faces on the little guys.  Well, as always, thank you for reading me.

I Love to Cook for Friends and Family!

Hello!  I left you, in my previous blog, with the news that friends were coming to spend the weekend followed by a visit from my 90 year old mother and her 82 year husband.  Let’s start first with the visit from Nancy and Lynn.

Nancy and Lynn have been friends with Dale and me for 40-plus years.  Dale and Lynn working in public radio in California.  Nancy was part of a group that brought public radio the the central high plains of Kansas (later the Oklahoma and Texas panhandles).  Nancy grew up on Southwest Kansas.  Dale came to Kansas from California in late 80s to manage the public radio station.  I began working at that public radio station as a news reporter and classical music radio host in 1980, the year it went “on the air.” Dale hired Lynn to do the morning show in 1988.   Nancy and Lynn became great friends, and Lynn is Nancy’s youngest child’s “godmother.”   Here we are many years later talking about retiring in a self-made commune!  That’s how far we’ve come.  I should also tell you that Lynn and I are fellow geographers, too!

Well, I like to cook, and Lynn and Nancy appear to like my cooking.  They arrived on Friday evening in time for a meal of grilled flat bread, sweet potato – spinach – Halloumi curry served over rice, and hummus.  The curry recipe was one I found in allrecipes.com cooking magazine gifted to me yearly from my dear friend, Mary.  I hope I don’t repeat myself in the blog.  I can’t remember if I’ve given you any of these recipes.  Here’s the curry:

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If you follow the recipe the way it reads, it would be great for vegetarians.  I tend to modify any recipe I read, so I used the turkey broth that I made and froze from Thanksgiving.  It had little chunks of turkey, so not vegetarian.  Here’s the recipe:

2 large sweet potatoes

1 can chick peas (I cook an 8 ounce (226.8g) so that I can use half of the cook peas for this recipe and the other half for hummus.

1 can diced tomatoes (14.5 oz./411g)

1 can unsweetened coconut milk (14 oz./396.89g)

1 large hand full of freshly chopped spinach

1 tablespoon (14.175g) hot pepper of your choice.  I use a sprinkling of piri-piri style pepper flakes (birds-eye chili)

1 tablespoon curry powder

It calls for 2-3  teaspoons of chili jam. I made jalapeno jam last summer, so I use that.

1 tsp. cumin

I use 3 -4 cups (0.71 liters) of my turkey stock with bits of turkey, which adds greatly to the overall flavor of the stew.

I fry the halloumi cheese until nicely browned.

Simmer the stew.  Add the browned cheese 2 minutes before you serve the stew

Serve the curry over rice.  I served it with a flat bread and hummus appetizer and a sparkling sauvignon blanc.   We loved it.

The next morning, I wanted to offer Lynn and Nancy one of our favorite breakfasts: Eggs and Soldiers.  I know I’ve written about them before, but it was a new experience for my friends.  There’s nothing like a beautiful -little soft boiled egg, with its top removed, which leaves it open to dip a slivered piece of toast into the eggs gooey yolk!  With a cup of coffee or African tea preparation (black tea brewed with cinnamon sticks, cardamom pods, and clove buds) with milk and honey).  It’s the best of breakfasts!  We have egg cups I ordered from England!  I just realized that I forgot to take pictures of our breakfast.  It was good.

After breakfast, we spent the day hiking different sites around town.  We live in the Flint Hills of Kansas.  Though I grew up in the mountains of Colorado, I love the rolling tall grass prairie of this region.  Also, we explored a military museum on an army base.

Once we finished our activities of the day, we enjoyed a cocktail while I prepared dinner.  Lynn loves salmon, so I had to prepare our pineapple baked salmon.  We served it with rice (my husband is Hawaiian-Portuguese, and he could eat rice three times a day!) and baked Brussels sprouts.  I’ve showed this recipe previously, but that picture is what it looks like before you put in the oven.  Here’s a shot of it on the plate.

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The beautiful thing about this dish is that there is usually enough salmon for fried rice for breakfast – not to repeat myself.

The next morning, we took Lynn and Nancy to our favorite breakfast spot called, “The Chef.”  After that we did more hiking and then took a nice walk on campus.  Here we are in front of my favorite London plane tree on campus:

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Friends are great, and I have the best!  Thank you for reading.  They left on Sunday, and my mother arrived on Monday.  I was eager to do more cooking.  More later…

Thank you for reading me!

Experimenting with Recipes

I read in bed every night.  Often, I read books.  One of my favorite authors is Chaim Potok, who wrote wonderfully worded, semi-autobiographies, about growing up in Brookly, New York.  Some times, I read science fiction by Catherine Asaro.  Often, I read non-fiction centering on histories of Indigenous Peoples of, what is now the United States (my ancestry), history of music of the world, and many other topics of my varied interests.  That’s not what this blog is about today, however!

I must admit that one of my all time favorite reads at night, or any other time, is recipes!  Yes.  I’ve written, often, about food.  Cooking or baking is a creative art.  I like to be creative, and I get recipes from magazines, food stories on Netflix, as previously mentioned, and cookbooks.  I like very old cookbooks, because the ingredients are interesting, like boiling a cow’s hoof for gelatin and other such wonders.

My favorite books are those that list the ingredients but do not list measurements.  Instead, they tell a story of the origins of the foods.  I think I’ve mentioned Sean Shermans’, The Sioux Chef’s Indigenous Kitchen and Pino Luongo’s There’s a Tuscan in the Kitchen.  Both of the books were gifts from very thoughtful friends, Carole and Lynn.  Some of my best meals have come from those books.

Lately, I’ve been reading hand-me-down cooking magazines.  In addition, my dear friend, Mary, gifts me with a cooking magazine as a holiday gift these past few years.  So, that means that I’ve been reading cooking magazines.  My friend, Paula, posts recipes on her social media page, and I do web searches on other recipe concepts.

My feature photo comes from this past weekend and a short time with our granddaughter.  When she comes to visit, I ask about a special meal.  She regularly requests, beef steak.  Being doting grandparents, we oblige. She loves asparagus and fried potatoes.  We grilled her rib-eye, and  I made our portions into Steak Au Poivre with red wine pan sauce.  I found this recipe in a Food & Wine magazine from April 2018.  The taste was quite delicious, but I did not have shallots, so a few onions was a bit too powerful.  Here are the ingredients:

One beef rib-eye steak.  (It suggest that it’s tied with butcher’s string)

Salt and Pepper the steak pushing the seasonings into the flesh of the steak (set aside)

Brown the steak in a hot skillet to which a 1 TBS (14.2g) and a little neutral oil (I used sunflower oil)

Sear the steak on both sides (about two minutes each), and sear the sides to render the fat. Thusly:

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Once the steak (I used two steaks for our meal) are browned, drain a bit of the fat and leave the fond (the brown bits from cooking the steak) behind for the sauce.  Now melt another tablespoon of butter (14.2g) in the fond, and sweat 1/4 cup (60g) shallots about two minutes.  Now, deglaze the pan of cooking shallots with 1/2 cup red wine (take a little swig for yourself!).  Simmer until reduced by half.  Then add 1 cup (236.6 mL) of beef broth.  I made beef broth from trimming from a previous beef steak meal.  Cook until thick.  Finally, add 1 more tablespoon (14.2g) butter.  The sauce should be thick.

Slice your steak and arrange on two plates.  Cover your sliced steak with the wine sauce.  This went quite well with a Cabernet Sauvignon.  I like Carnivor from California.

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My main mistake was timing with the asparagus and potatoes.  They finished while my sauce was still cooking, so it was not thick enough when I put everything on the table.  Alas, granddaughter loved her grilled steak, and we loved our steak au poivre.

In an effort to provide interesting food while we had our little visitor, I fixed extra fluffy pancakes the next morning.  I think this recipe came from a Japanese cook posting on YouTube.  I modified the recipe only slightly.

Begin by cutting 8 molds from copy paper.  We wrapped the two inch high paper strips around a wine bottle.  We taped them into round molds for the pancakes.

Separate three eggs.  Set the whites aside for a few minutes.

In the bowl that contains the yolks, add vanilla (to taste) and 1/4 cup (59.15 mL) milk (I use buttermilk). To this mixture, add 1/2 cup (113g) wheat flour and a dash salt.

Mix the yolk mixture (set aside)

Whip egg whites to soft peak, and add 2 tablespoons (25.00g) sugar, little by little.  Then add 2 teaspoons (9.58g) of baking powder.  Whip until stiff peak.

In the mean time, heat a griddle until the butter on it sizzles slightly.  Place the paper molds on the griddle.

Incorporate yolk/flour mixture with the egg while mixture to the batter.  Fold gently so that the whipped egg white mixture holds it shape.

Spoon the batter into the molds.  Cook on one side until brown.  Flip the mold with its batter gently.  When the cakes are finished, transfer them to a plate.  Peel off the mold.

Heat pure maple syrup with butter.  Pour syrup over the pancakes.  Serve with a breakfast meat and a warm cup of coffee or tea.   Yum!

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It’s always fun to share a meal with those you love.   Thank you for reading!

Our Granddaughter, a Wonderfully, Gifted Soul!

When one thinks of an 11 year old female, one, often, does not think, “old soul.”  I find myself thinking that often, especially when she requested a weekend with “Grandma and Grandpa.”  “Can we have a, sort of, special Thanksgiving dinner with just the three of us?”  Of course I answered, “yes.”  It was the following  that surprised me.  I suppose I was thinking a traditional U. S. American Thanksgiving meal with turkey, dressing, mashed potatoes, gravy, and pumpkin pie!  So, I asked “Sammy” about her preferred menu.  “Let’s have grilled beef steak, fried potatoes and asparagus.  Also, I want root beer floats for dessert!”  That’s easy!

We just had one full Saturday with her, so we wanted to make it special.  We began the day with her requested breakfast of Honey Combs breakfast cereal.  I checked the ingredients.  Because of the name of the cereal, the consumer is led to believe that it has honey.  The product lists its ingredients as: corn flour, sugarwhole grain oat flour, modified cornstarchcorn syruphoneysalt, turmeric (color), wheat starch.  We were feeling indulgent, so we allowed her to have this allegedly healthy breakfast food.

After breakfast, we made our way to thrift stores (her old soul showing) and the mall (her pre-teen soul showing).  We followed that with lunch at an Asian themed fast food place having to do with a panda.  We knew we’d have a healthful dinner, so we moved forward.  Here she is by a colorful mural on a wall downtown. Getting both her face and that of the mural’s subject meant that I had to sacrifice a close-up.

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She actually tired of the activity, so we went home for a relatively quiet afternoon to prepare for our feast.

Menu:

Grilled Rib-eye Steaks

Fried potatoes (we mixed bintje and red gold potatoes, thinly sliced)

Buttered asparagus

Sparkling apple juice (instead of wine since the guest of honor is 11 years old)

Root Beer Floats

Grandpas purchased the steaks at a specialty meat shop.  He patted them dry and applied salt and pepper before landing them on the grill.

I sliced the potatoes (with skins) thinly and allowed them to sit in very hot water for 10 minutes.  I patted the tubers dry before adding them to hot sunflower oil.  Salt and pepper were applied along with a lid in order for the potatoes to steam for five to eight minutes.  I removed the lid after eight minutes to allow the potatoes to brown.  Once the potatoes began to brown, I added two pats of butter, which aided further in the even browning.  By the way, I fried the potatoes in a carbon steel wok, which aids in easy stirring.

The asparagus were simply steamed with added butter and salt toward the end of cooking time.

Here we are:

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Now, the root beer float has been a topic of discussion and debate.  Do you add the ice cream first or the root beer?  When you put the ice cream in the glass first, adding the root beer causes a great foaming!  Grandpa insisted that we pour the root beer in the tall glasses, first!  Then we added the ice cream.  It worked! No foaming!  Let me know your thoughts on this.  No matter, they were wonderfully creamy and delicious with the soda’s hint of allspice, ginger, sarsaparilla, dandelion root, and vanilla bean.   It foamed, but the foam never ran over the sides of the glass.  A great treat!

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By the way, the lovely dandelion, the featured image, was taken by Sammy while playing on her uncle’s farm.  She has a great eye for taking pictures.

Thank you for reading.

Thankful – For Friends, Family, and Food!

For a Native American with a long history of Indigenous ancestry, the holiday of Thanksgiving offers a mixed bag of emotions.  United States history would have you believe Thanksgiving was a time when Pilgrims (colonists) had a meal where they fed the Indigenous souls who inhabited what is now the United States.  Of course, my ancestors were treated as “hostile” because we fought when having our lands taken away from us by laws that excluded us from owning the lands on which we hunted and gathered our food, raised our families, and build our habitats.  Be that as it may, we Natives continue to celebrate a National Day of Mourning to acknowledge an era that would change our lives for ever.

My family celebrated and continues to celebrate a Thanksgiving meal with thoughts that turned to what our ancestors’ experiences and when their lives changed after colonization.  Because of the time of the year, we also used it as a time to honor our Creator for the bounty of food given to us from the land, from the seas, and from all the elements that made life possible.  So I continue that tradition today.

Let’s discuss what was on my table on “Thanksgiving Day.”  A thwarted trip to my home state (Colorado) because of heavy snows, a rock slide on one of the mountain passes, and sloppy driving conditions gave the green light for us to “stay put.” We decided to stay home, cook the big meal, and find someone to feed.  I learned from my Mother’s holiday meals that they had to be vast, take  a long time to cook, and had to have a variety of offerings on the table.  Here’s my menu:

  • Aperitif: Sweet Vermouth
  • Roast Turkey
  • Sauteed, Buttered Brussels Sprouts with Sliced Almonds
  • Savory Dressing
  • Squash “Boats” (recipe follows)
  • Pickled Beets
  • Relish Tray
  • The Ubiquitous Two-layered Jello Salad
  • Baked Beans
  • Cranberry Apple Orange Spice (CAOS) Jam
  • Sourdough Bread
  • Cava (Sparkling Wine from Spain)

Dessert:

  • Pumpkin Pie with Whipped Cream for Dessert
  • Creme Sherry

I began my own tradition of making my “signature” Cranberry Apple Orange Spice jam, also known as “CAOS” (pronounced, Chaos) because I loved the taste of the combined fruits with the added Chinese 5 Spice, and I didn’t like the store-bought cranberry in a can that came out like a lump!  I love the aroma of my CAOS even more!  Next time you create your “Cheese Board” or your “Charcuterie Board”, I highly recommend pairing CAOS with brie, fried Mexican panela, or with goat cheese.  The flavors come together quite nicely.  Also, I make a Fig Apple jam that goes nicely with cheeses.  I had spoken of CAOS in one of my previous posts.  Let me know if you want the recipe.

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Here’s the recipe for my “squash boats”.

  1. Wash and slice two acorn squash.  Clean out seeds. Assemble on a baking pan.  You should have four “boats” into which you add this mixture:
  2. Two apples: Cored and diced with skins. I like honey crisp.
  3. Two oranges: Diced with peels
  4. 3/4 cup (96g) raisins
  5. 3/4 cup (96g) Walnuts
  6. 2/3 cup (85g) salted butter
  7. 2/3 cup (85g) brown sugar
  8. 3/4 cup (96g) brandy

Preheat your oven to 365 degrees (185 Celsius).

Add ingredients (#2 to #8) in a bowl.  Mix well and spoon into prepared squash.

Put an additional pat of butter on each boat before you put into oven.  Bake until the squash is soft and the fruits are bubbly.  Serve whole boats on table.

I knew I wanted to cook a large meal, but most people we knew had plans, and we’ve only lived in this town since last May.  I called one set of our best friends who live a little more than two hours away.  Their daughters would not be joining them for Thanksgiving, so I said, “Come spend a few days with us, and eat Thanksgiving!”  They agreed, and we had a marvelous time!  I am so grateful for friends.  I miss our children and grandchildren, and my family, and I am so fortunate to have friends.  I see them as “adopted” family, certainly.

 

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Our lovely day, filled with warmth and laughter, ended with turkey sandwiches and more laughter.

Thank you for reading.

Missing Riki on the Day of Her Birth

Today would have been our lovely Riki’s 38th birthday.  As I had written of a year ago, we lost her to an untimely death because of a faulty medical diagnosis.  We continue to hear her voice, and we see her ways reflected in her children, which is of great comfort.

Riki lived, loved, and worked intensely.  Whatever she did, she did it well.  Thinking back to her middle school days, she decided to be on the swim teach.  She received medals for winning competitions.  Once the season came to an end, she didn’t need to do it again.  Then she played basketball.  She was the lead point-maker for her team.  Once the season ended, she did not feel the need to go back.

Riki did maintain her love of cooking and being with her “village” of friends.  When I spoke at her funeral, I wanted to tell the story of her vivid dreams of driving a car.  She was only 11 years old when she told me of the dream in which she was driving a car from the town of Ingalls to Montezuma (about 17 miles of road or 27.6 km).  Along the side of the road was a raccoon.  She stopped, and opened the door, through which the furry critter jumped in.  As she drove along a little further, there stood a young fawn along the side of the road.  She stopped, opened the door, and the little guy jumped in.  Well, she had not driven but a few paces, and there was a big dog! Yes.  He jumped in the car through the door that Riki had opened. By the time she had reached Montezuma, she carried eight animals in the car! Once she stopped, she let them out of the car, and they ran to safety.  She loved that dream, and I loved hearing her story.

If we thought about what dreams meant, it would not be until well into her adult life that I began to understand.  She gathered friends in much the same way she was gathering those four-legged creatures.  Riki quickly made friends where ever she planted. Whether I visit her home town or the town where she and Jonathan raise their children, she made close friends, and they continue to love her to this day.  Alas, I didn’t tell the story at her funeral.  Perhaps I thought, in a split second, that it would have been a weird comparison.  Perhaps not, though.  My point would have been to describe a loving heart that beat inside her.  I leave you with some images of her.

Riki could be called mischievous!

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Here’s a goofy one of Riki and “the Village”.

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More than anything, we know that she loved her family, and she loved her friends, deeply.  She loved to have fun, and she continues to be an inspiration to each of us who knew her.  Meanwhile, we continue to remember what she believed in.  I leave you with a picture of her and our son, her brother, Stevie.  He carries on the tradition of fabulous cooking and sharing his food with loved ones.

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Thank you for reading my blog.  I hope to talk to you soon.

 

Food in Social and Intercultural Interactions!

In the past three months, I’ve attended a Diwali (The Hindi celebration of Light in the Darkness) in my rural Kansas town, thanks for my friends and colleagues from India.  Two days later, I had a wonderful Filipino meal, which included Pancit, stews, and bread.  There I watched as my friends, Karen and Jonathan, parents witnessed their first snowfall, back in November.  All this while, I had the honor of interacting with a wide range of folks.  I learned a little more about them by sharing in their cultural celebrations and the foods of their regions and countries.  It’s my favorite thing to do!  I walk away, a little fuller in my stomach, heart, and mind.  I will chronicle some of the events, here.  The food from the Diwali included curry spices, chick peas, basmati rice, potatoes, chicken, and, in the white bowl, Gulab Jamun, these wonderful little pastry-like rounds soaked in syrup.  This food fed my soul!

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Eating with my friends, who hail from the Philippines, we were treated to pancit, a clear noodle and vegetables dish with lovely flavors of garlic and savory flavors of pork (the preference of our host).  We were also treated to a stew with beef and Lumpia, a spring roll of vegetables and meat.  Yes!  Also the first snow for Karen’s parents!

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Well, it’s been a few weeks since this pleasant evening out on the porch, but I’ve wanted to tell you about it for a while.  We call it, “Happy Hour”.  We each bring food and drink to share.  In addition to the homemade pizzas, cheese, and dessert that I offered, my friends brought cooked carrots, the best Leche de flan from my friend, Karen, who apparently learned to bake this velvety, smooth custard in her home country of the Philippines.  She’s pictured above with her parents’ first snow fall while on a visit to the U.S.  Another friend offered her sweet carrots, and another brought apple cobbler, and we had chicken pot pie.  In such “happy hours”, I’d say the conversation stands as the most important aspect with food bringing up a close second.  I found it interesting that, on this particular occasion, the men sat outside, and the women sat inside.  Hmmmm….I wonder why this happened. more-party-goers.jpg

For an appetizer, I made my own type of Bourisin cheese by draining whole-milk, Greek style yogurt in a hanging cheese cloth.  I added my own blend of dehydrated vegetables for a tangy cheese spread.  One of my favorite things to do is make pizza dough and have all the trimmings of vegetables, meats, cheeses, sauces (marinara and pesto are my favorite sauces to have available), and attendees make their own pizzas.  We have a great time.  Here are some of the offerings for this lovely October evening: 1) My “Boursin” cheese nestled in a clay pot, 2) Baked pizza with pesto, and 3) Leche de Flanimg_3742[1]img_3744[1]

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