http://www.cheftalk.com/forums/blogs/ ChefTalk.com Cooking Forums - Food and Cooking disucssion for the professional and the at home cook. en Tue, 06 Jan 2009 10:13:46 GMT vBulletin 60 http://cheftalk.com/forums/images/styles/cheftalk/misc/rss.jpg http://www.cheftalk.com/forums/blogs/ http://www.cheftalk.com/forums/blogs/beemerchef/379-oasis-my-soul-life-under-stars.html Sat, 03 Jan 2009 21:14:42 GMT Image: http://beemerchef.smugmug.com/photos/447988133_QWPh6-L.jpg More of Big Bend “State Park”. Tx Back and settled here again at “The Oasis” we are now waiting for some parts for a bit more improved camping. Tent stakes, tire tubes, anything that we cannot purchase here and has to come...

More of Big Bend “State Park”. Tx
Back and settled here again at “The Oasis” we are now waiting for some parts for a bit more improved camping. Tent stakes, tire tubes, anything that we cannot purchase here and has to come through the mail. The Park is definitely a destination to go back to, so Dog Friendly that Spirit even thinks so.
The weather has warmed up here, in the eighties today, I am sure when we are ready to take off for Death Valley it will get colder… Murphy’s Law! Bikes run better in cold weather anyhow.
Those were some good days, quiet, great view and great space to spend some time even if it was a bit short for us.
On another front, a rescued Pit “Jasmine” has made the cover of Sport’s Illustrated and that is great news for all Spirit’s cousins as you need to see the photo of another Pit published 22 years ago. Night and day…
Till next time… be well.
Ara & Spirit
www.theoasisofmysoul.com our website and Blog
]]> Beemerchef http://www.cheftalk.com/forums/blogs/beemerchef/379-oasis-my-soul-life-under-stars.html http://www.cheftalk.com/forums/blogs/izbnso/376-adaptibility.html Fri, 02 Jan 2009 02:56:46 GMT At some point over the long holiday vacation we domestic engineers find ourselves deeply engrossed in our own spirituality. Across the wide spectrum of faith, every one of us whose job it is to hold together the fabric of reality for our spouses and off-spring reaches a place where we become...



At some point over the long holiday vacation we domestic engineers find ourselves deeply engrossed in our own spirituality. Across the wide spectrum of faith, every one of us whose job it is to hold together the fabric of reality for our spouses and off-spring reaches a place where we become consumed in prayer and reflection due to the nature of the holidays.

Our faiths may be different, but there is a universal nature to our collective prayers. They all sound something like this: “Dear Lord, please I beg of you, send them back to school. Send him back to work. For they all might suffer great bodily harm at my hands if they don’t get out of my house. Amen.”

Oh, we love them all. The fact that husbands and children everywhere make it back to classrooms and offices with their heads still attached to their necks after spending as much as two weeks doing salsa dances on our last nerve is proof that we love them.

All I’m saying is that this up coming week of return to normal life couldn’t come a minute sooner. I’ve never quite so looked forward to loading up backpacks for school or to handing a briefcase to my dear sweet husband.

I have an inkling that I am not alone in my gratitude in seeing the holidays come to a close. I can see Monday morning now: as school buses and carpools began rolling out of cul-de-sacs and life in general gets back on schedule, there will seem to be an inordinate amount of women waving from the ends of driveways all throughout the neighborhood. As soon as that last work bound car turns the corner we will all begin the “jig-of-joy”. Our prayers will have been answered.

I, for one, had my fill of family and holiday frivolity early on. Like all good tactical officers, I made my battle plan, long before the horde invaded. I studied years past and adapted. Since I spent last year in a perpetual state of sweeping up broken ornaments, I restocked with “shatter-proof” equipment. Which is just a fancy marketing way of saying “plastic.”

This would have been a brilliant strategy had not the children spent the year adapting as well and expanding their vocabulary. Turns out, they now know what “shatter-proof” means and once they became bored with their Christmas loot they decided to “test” the nature of the manufacturer’s guarantee.

This is when I discovered that while the ornaments are indeed shatter-proof, things that they are hurled into are not. Next year, new plan.

My plan to use those fleeting hours in which the children were still wrapped up in the video games that Santa brought to clean up Santa’s work shop, I mean my sewing room? That didn’t happen either. Somehow I became an indentured assistant in the semi-annual culling of the garage. The problem with husbands who are in charge at work is that when they come home they harbor the delusion that they are still in charge.

With all the monkey wrenches that my clan of gremlins launches into what is supposed to be the well oiled machine of holiday vacation, it’s a wonder that I bother making plans at all. However, occasionally their monkey wrenches yield some fairly tasty repercussions.

See, I had planned Christmas dinner. I drew up a list of all possible things that would be needed to pull of a flawless, on time, tasty holiday feast. Goodness knows there comes a time when last minute trips to the store are moot, because the store is closed on Christmas Day. Then I made the fatal mistake of letting the husband do the grocery shopping. I must have been bumped in the head.

Late on Christmas Eve he returned with all the fixings I had asked for, with one major exception. While he was out, and apparently unsupervised, he made the command decision to switch from a brown sugar and honey glazed ham to the massive “on sale” pork loin that caught his eye. He was very pleased with himself and just knew that I would be able to carve the 10 pound behemoth into several meals, beginning with an extra special pork loin roast for Christmas dinner.

My well oiled machine came to a grinding halt, some how it never occurred to him that if ham was off the menu there wasn’t much of a point to the vat of honey and 3 pounds of brown sugar he brought home with the pork loin. It was time to adapt. A quick inventory of the kitchen gave way to the concept of our new main course. Born completely out of what was on hand we managed to create the best pork roast we ever had, even if it was plan “B.”

The other half of the loin is safely ensconced in the freezer and now that I have my house back to myself, I’ll probably be making it again. Except this time it’ll be on purpose.



PLAN “B” PORK LOIN:

For the brine:
8 cups of cold water
1 cup of sugar
˝ cup salt
10 cloves of garlic, peeled
1 teaspoon fresh cracked pepper

1 pork loin
4-5 pieces of bacon
Stone ground horseradish mustard
1 sweet onion
1/3 cup chardonnay


The night before you intend to cook the loin, mix the brine ingredients together in a large bowl. Place the loin in the brine, cover with plastic wrap and refrigerate.
When you are ready, pre-heat the oven to 350 degrees and line a baking-dish with foil. Remove the loin from the brine, reserve the garlic cloves and discard the brine. Pat the loin dry with paper towels. Brush the mustard over the surface of the entire pork loin. Wrap the bacon around the pork loin and place “seam-side” down in the baking-dish.
Peel and slice the onion into thin rings. Place the reserved garlic in the dish around the pork loin and scatter the onions over the loin. Sprinkle the chardonnay over the loin.
Put the roast in the oven and cook until the thickest part of the loin registers 155 degrees on a meat thermometer. Remove the loin from the oven and allow to rest until the temperature rises to 160 degrees. Slice and serve. ]]> izbnso http://www.cheftalk.com/forums/blogs/izbnso/376-adaptibility.html http://www.cheftalk.com/forums/blogs/beemerchef/375-big-bend-state-park-tx.html Fri, 02 Jan 2009 00:03:11 GMT Image: http://beemerchef.smugmug.com/photos/446429471_pVrbX-L.jpg Wishing everyone a “Happy New Year” filled with much Health and well being inside out. We just returned from quite an experience in Big Bend “State Park”, not the “National Park”. Amazed at so few people around, and then again we...
Wishing everyone a “Happy New Year” filled with much Health and well being inside out.
We just returned from quite an experience in Big Bend “State Park”, not the “National Park”. Amazed at so few people around, and then again we ourselves had never been there and to get there is a lengthy process. The prize at the end is more than worth it, specially if one likes to ride, drive, on dirt road of much variety. From maintained all the way to some leading to primitive campsites where you will need a permit and a very high clearance 4x4 vehicle. Tires? 2 spares is a good idea, a very good one as we had a flat and left open to no spare. One needs to also stop in Presidio for fuel before going in. Besides that there is water, great home cooked meals, hot showers and… even WI FI! Not the greatest but it works for e mails fairly well.
Some of the adventure, the first part, is on the Blog.
Be well, Ara & Spirit
www.theoasisofmysoul.com our website and Blog
]]> Beemerchef http://www.cheftalk.com/forums/blogs/beemerchef/375-big-bend-state-park-tx.html http://www.cheftalk.com/forums/blogs/beemerchef/371-big-bend-s-hot-springs-tx.html Sun, 28 Dec 2008 17:51:12 GMT Image: http://beemerchef.smugmug.com/photos/444203367_4hJCz-L.jpg So we went to the wrong Hot Springs? Not really… the weather early morning did not allow us to leave, turning to an icicle going down the road was only an option when I was young. The Big Bend Hot Springs are also so much worth...

So we went to the wrong Hot Springs? Not really… the weather early morning did not allow us to leave, turning to an icicle going down the road was only an option when I was young. The Big Bend Hot Springs are also so much worth their visit. The path leading to it is a magical one displaying its geological age counted in the millions. Remains of the old buildings which were once a “Spa” (!!!) are still standing, their grounds covered with mud from the recent water overflow and now dry and weathered as the skin of a thousand year old being. It was short and sweet, dogs of course are not allowed on the trails and I don’t care for leaving Spirit behind by himself too long. He might get bored!!!
Today is a different story, the winds have died, the sun is hot and my buddy is baking in the sun for his beauty rest of course with no help whatsoever throughout my continuous packing of “Old Faithful”. Tomorrow looks very promising…
More photos on the Blog, don’t miss it if in the area.
Be well… Ara & Spirit
www.theoasisofmysoul.com our website and Blog
]]> Beemerchef http://www.cheftalk.com/forums/blogs/beemerchef/371-big-bend-s-hot-springs-tx.html http://www.cheftalk.com/forums/blogs/nicko/370-buying-fresh-salmon.html Sun, 28 Dec 2008 15:46:42 GMT A month or so ago I was invited to a ten year anniversary party for North Pond Restaurant (Welcome To North Pond Restaurant | 2610 N. Cannon Drive Chicago IL 60614 (http://www.northpondrestaurant.com)) in Chicago. North Pond is one of Chicago’s finest restaurants in my opinion and they are firm... A month or so ago I was invited to a ten year anniversary party for North Pond Restaurant (Welcome To North Pond Restaurant | 2610 N. Cannon Drive Chicago IL 60614) in Chicago. North Pond is one of Chicago’s finest restaurants in my opinion and they are firm believers in supporting local farmers. At the party North Pond had all of their suppliers from local breweries, wineries, growers, farmers, pork suppliers, chicken suppliers you name it they were there. Each one had a stand where they told you a little about their company and the North Pond chefs had prepared a sample of their products. It was a fantastic time and when we left we had made some excellent contacts for local products.

One of the suppliers we met, Lofoten Fish Company out of Petersburg Alaska (not so local) was on at the event and they were serving some of their salmon products. The salmon we tasted was amazing and it was wonderful to meet George Meintel and Cynthia Wallesz who founded the company in 1999.

George and Cynthia run a small operation with just the two of them (no big Alaskan fishing crew here) doing all of the work. They fish from early Mary to late September but they offer salmon all year round. I was happy to learn that you can buy direct from Lofoten Fish Company and they have an excellent website (Lofoten Fish Company) that explains the different types of salmon you can purchase, health benefits, and the cost involved.

A couple years ago my wife and I became tired of buying our meats from the large chains and not having any idea where our meat came from. We did some research and found a local farmer in Illinois Anthony and Sandy Bauer of Bauer Custom Meats (Home) that we started buying a half a pig a year from Anthony and Sandy.

After our first pig from Bauer Custom Meats we were hooked on buying direct since it is a great way to buy your meats, chickens, eggs, seafood. I also really enjoy being able to actually talk with the people who you are buying your meat, fish etc from and hearing things like how the pigs are doing, what breed they are this year, what they are feeding on.

After we started buying meat from Bauer Custom Meats what I really wanted to find next was a good supplier for seafood and that is where Lofoten Fish Company comes in. Although you have to make a pretty big order (min of 50# of salmon) George and Cynthia will ship their seafood to you. I should add that to save on shipping I drove to the cargo pick up at O’Hare airport in Chicago (30 min from my home) to pick up the salmon. If you have never been to the cargo pick up at a major airport before I highly recommend it what a unique experience.

The salmon comes pre-portioned in vacuum sealed packages and it is well packaged for the trip when I saw how well it was insulated I had no worries about the fish surviving the trip. Two things I recommend are a decent size box freezer and splitting your order with a few families since ordering 50# of salmon is a lot of seafood and is a big investment.

At this point your probably wondering about the flavor and let me tell you it was amazing. The salmon once it is caught is handled very carefully before it is processed where once it is portioned it is flash frozen. This process of flash freezing really does keep the salmon fresh and tasty. My wife and I were very impressed with how excellent and fresh tasting the salmon is and how simply you can prepare it and end up with a wonderful meal.

Below are a few pics of what we ended up with from Lofoten Fish Company. Hope this was helpful to others looking for a good seafood resource.






]]> Nicko http://www.cheftalk.com/forums/blogs/nicko/370-buying-fresh-salmon.html http://www.cheftalk.com/forums/blogs/beemerchef/369-christmas-day-tx.html Fri, 26 Dec 2008 14:33:20 GMT Image: http://beemerchef.smugmug.com/photos/442997399_zNhyT-L.jpg I can only hope that everyone has had a Christmas Eve and Day as fulfilled as ours, surrounded by a great presence with its true meaning unlike a commercial that would only run for 60 seconds. I was dreading these times filled with...
I can only hope that everyone has had a Christmas Eve and Day as fulfilled as ours, surrounded by a great presence with its true meaning unlike a commercial that would only run for 60 seconds. I was dreading these times filled with the memories passed with Lance as they are these past years, missing him does not begin to express my inner feelings. But again, Friends, my adopted Family, they all have come forward and let us in within their grasp without a single moment of despair, only laughter, great food and great times. This was in itself the greatest Gift we could receive as more and more I realize that true Gifts of Life are never purchased but passed on by kind and caring Human Beings as it should be. We rode next door, we rode to Terlingua to meet some riders gathered as they do every year at “Uncle”, we went then north for more food, just an excuse for great company. Even Santa visited us yesterday, imagine that, in the middle of nowhere… Santa’s appaearance! Where else could this happen?
Enjoy the Blog… we sure did its contents!
Be well… Ara & Spirit
www.theoasisofmysoul.com our website and Blog
]]> Beemerchef http://www.cheftalk.com/forums/blogs/beemerchef/369-christmas-day-tx.html http://www.cheftalk.com/forums/blogs/beemerchef/368-oasis-my-soul-life-under-stars.html Tue, 23 Dec 2008 12:30:42 GMT Image: http://beemerchef.smugmug.com/photos/441550951_czjCz-L.jpg On with Christmas, Tx Very fitting to witness a Nativity live scene in Alpine, even if the temperatures were below freezing. That is when a car is used… how nice! Four wheels and a roof, they even come with a heater! In the...

On with Christmas, Tx
Very fitting to witness a Nativity live scene in Alpine, even if the temperatures were below freezing. That is when a car is used… how nice! Four wheels and a roof, they even come with a heater! In the meantime in Terlingua, on a Friend’s property, Roger aka “UNCLE”, riders from all over Texas and further are flocking in for what now seems to be an annual pilgrimage to Big Bend. They have been welcomed by the cold snap but all this will change by tomorrow when we get up into the 70’s for some great riding. We have visitors from England on their way to no destination on their own two wheels. They have brightened up the moments spend together with much laughter and a positive attitude so needed throughout these Holidays. It is as we have been transported into a more jovial space as we will even attend a Christmas evening gathering with the same cast of characters where even Spirit is welcome to attend… so important to be around such dog friendly Friends as he is more than ever part of this Life of mine.
Always more on the Blog… where the chapters only increases by the day!
Be well… Ara & Spirit “HAPPY AND HEALTHY HOLIDAYS”
www.theoasisofmysoul.com our website and Blog
]]> Beemerchef http://www.cheftalk.com/forums/blogs/beemerchef/368-oasis-my-soul-life-under-stars.html http://www.cheftalk.com/forums/blogs/scifimom/367-temporary-hold.html Mon, 22 Dec 2008 03:29:33 GMT Of course I'm still in negotiation for another place. I don't even want to go into it... Let's just say I had negotiated for the place once before, it came back on the market and I was trying again. And then... last Friday hit. Our governor (that actor guy) decreed that all state workers take a 10% pay cut, take two days off a month without pay and he was going to lay off state workers in order to balance California's budget. Now, I am a contractor, not a state employee but everyone's job is in jeopardy. Then there is our economy. I don't need to discuss that one. And last but not least, some of my caterers who wanted to use my kitchen are no longer answering email.

So, I decided not to open this year. Or next either. It has been the most gut wrenching decision I've made in years. I've been working on this project for three years and to now give it up, even temporarily, has just about killed me. However, it is the right decision. I could well be without a job any day and when my contract is up in June I may have trouble finding another contract. It would be foolish to encumber myself with a $5,000/month lease in addition to my normal living expenses for myself and my son, and then be out of work. I'd be broke in a matter of a couple months.

This project of mine is only temporarily on hold. I will definitely open my kitchen but not when I wanted. I've also decided to look for more space than what I originally thought. I think there is a real market in small wedding receptions where the bride and groom can choose their chef and their menu. I have heard many woeful tales of being forced into a specific menu that some venue made the bride and groom take just to have their reception there.

Thank you to all of you who encouraged me along the way. It has been an adventure and I'm looking forward to continuing it.

Happy holidays to all

Gail ]]> scifimom http://www.cheftalk.com/forums/blogs/scifimom/367-temporary-hold.html http://www.cheftalk.com/forums/blogs/beemerchef/366-main-ingredients-tx.html Sun, 21 Dec 2008 00:00:59 GMT Image: http://beemerchef.smugmug.com/photos/440067084_NJXL5-L.jpg I guess it is bound to happen throughout these Holidays with the gazillions packages crisscrossing the country, to receive someone else’s merchandise! Twice… It is also amazing that little parts can hold up the big parts from...

I guess it is bound to happen throughout these Holidays with the gazillions packages crisscrossing the country, to receive someone else’s merchandise! Twice… It is also amazing that little parts can hold up the big parts from moving too far… as well as they should anyhow, such as a camera and a bike.
So we wait and taste the local flavors always abundant, there is always something going on in this part of the country as long as one is willing to go the extra mile. And if nothing is happening, someone will make it happen and we will know about it very quickly.
Last night was a “Science Art Show”, or something like that… maybe called “Weird Art”? The highlight was worth the wait, three Fire Dancers with a great show backed by the sound of drums and music.
I have been thinking also a lot about the ready made, right here, free for the taking “ingredients” we use daily…
More on the Blog…
Be well… Ara & Spirit
www.theoasisofmysoul.com our website and Blog
]]> Beemerchef http://www.cheftalk.com/forums/blogs/beemerchef/366-main-ingredients-tx.html http://www.cheftalk.com/forums/blogs/izbnso/365-big-day.html Thu, 18 Dec 2008 17:25:15 GMT It has been 365 days of anticipation, months of planning and weeks of hands on preparation. After all the list making, hard core full combat shopping and the seemingly endless office and neighborhood parties Thursday is the big day itself. And come Thursday morning if you aren’t... It has been 365 days of anticipation, months of planning and weeks of hands on preparation. After all the list making, hard core full combat shopping and the seemingly endless office and neighborhood parties Thursday is the big day itself.
And come Thursday morning if you aren’t thoroughly exhausted to the point of not being able to remember if it’s Christmas 2008 or Christmas 1992 then you are either totally engrossed in your shiny new Barbie doll with a candy cane stuck to the seat of your fuzzy pajamas or you have been genetically altered for optimal endurance under prolonged hazardous conditions.
Christmas morning is usually an event that I have trouble recalling clearly. Like flash backs for a war veteran, I can usually remember bits and pieces. Hazy images of mountains of crumpled wrapping paper and discarded ribbons and bows, squeaks and squeals from the children and the overwhelming feeling that there isn’t enough fresh coffee in the universe is about all I can recollect.
The only way I can keep track of events from year to year is to flip through the pictures that show the absolute joy and wonder that can be brought about by a Batman action figure complete with working Bat-a-rang and the sheer delight that comes from a doll that wets itself.
All of our family pictures of Christmas morning have one thing in common, the utter lack of photographic evidence that I exist. This is by design. As I trog through any given Christmas morning, I always make sure that any and all available cameras are either hidden in a safety deposit box or are on my person at all times.
No sane person wants the future generations to look back through family photo albums and wonder who started the tradition of allowing a half crazed homeless woman to join the family under the tree.
I can hear it now:
“No dear, that isn’t a bag lady. That’s just what Grandma looked like after all the shopping, baking and keeping us from finding where she had hid the presents.”
“THAT’S Grandma! But she doesn’t have gray hair now.”
“Well sweetie, Grandma has a great hair dresser now, but her hair wasn’t gray back then either. That’s flour, she’d stay up all night baking up a storm so that we could have hot croissants for Christmas breakfast, a bunch of cookies to eat all afternoon and fresh rolls for Christmas dinner with one of her special cakes for dessert.”
“Grandma did all of that? But I thought she didn’t celebrate Christmas.”
“Well sugar, she did until one year your uncle asked why we couldn’t have Velveeta Shells and Cheese instead of homemade macaroni and cheese for Christmas dinner. Grandma kind of lost it and shouted something about us sucking the marrow from her bones. And that’s why we always get a post card from a cruise ship from Grandma every Christmas.”

Oh it’s easy to get overwhelmed with all of the work it takes to pull of that picture perfect Christmas Day. This year I’m going to take a page out of my girl friend’s play book. An accomplished cook and general all around super-mom herself, when I asked her what fabulousness she was preparing to bestow upon her family for Christmas she explained how she runs the big day at her house.
All the left over sweet treats and goodies, from fruit cake to fudge, that have worked their way into the house are set out on a large platter. Sister Shubert is called upon for her rolls and they are paired with the left over Honey Baked Ham from the Christmas party for ham and honey mustard finger sandwiches. Her world renowned crudités tray is whipped up, complete with pickled okra and dilly beans and the only thing she truly makes from scratch is her cheese ball. Everything is set out for one and all to graze upon while she does her best to recuperate from making it there all the way from Thanksgiving. I believe she deserves the Nobel Prize for coming up with that one.
The following is her cheese ball recipe that she adapted from Fannie Farmer. Knowing that I’m not a hot and spicy kind of girl, she warned me that while the Tabasco doesn’t impart too much spicy kick, omitting it leaves the flavor on the flat side.

MALIA’S CHEESE BALL

8 ounces cream cheese
2-3 ounces bleu cheese
8 ounces grated sharp cheddar cheese
1 clove garlic, finely minced
Dash Tabasco sauce

1/3 cup finely chopped butter toasted pecans
1 teaspoon dried parsley

Allow all of the cheeses to come to room temperature. Cream the bleu and cream cheeses together. With a wooden spoon, stir in cheddar, garlic and Tabasco. Shape into a ball. Toss the pecans with the parsley and roll the cheese ball in the pecan mixture. Refrigerate until ready to serve. ]]> izbnso http://www.cheftalk.com/forums/blogs/izbnso/365-big-day.html http://www.cheftalk.com/forums/blogs/beemerchef/364-my-imaginary-bridge-tx.html Thu, 18 Dec 2008 02:03:20 GMT Image: http://beemerchef.smugmug.com/photos/438649439_Sy9dV-L.jpg These times, specially for me, brings much reflection to all days, past and present, not much for the future however. I let those guide themselves as they will anyhow. We have been spending much time at this “swimming hole”...

These times, specially for me, brings much reflection to all days, past and present, not much for the future however. I let those guide themselves as they will anyhow. We have been spending much time at this “swimming hole” lately. I won’t tell you where it is, however when you visit, I will take you there. Every square inch is a work of Art, so much that I just cannot imagine how it all came about, the shapes, the crevasses, the waves and smoothness within the rocks, it is such eye candy that we sit there for hours and this time wrote down some of my thoughts.
The road leading is good, a bit washy at the end as I managed to take a little detour without any problems.
The weather has been cooperating as never before. It was over 80 degrees today, for the first time I was “hot”, amazing for December.
It is time to get the tent up again and let Old Faithful point into a direction…
More on the Blog…
Be well… Ara & Spirit
www.theoasisofmysoul.com our website and Blog
]]> Beemerchef http://www.cheftalk.com/forums/blogs/beemerchef/364-my-imaginary-bridge-tx.html http://www.cheftalk.com/forums/blogs/beemerchef/362-some-days-better-than-others-tx.html Mon, 15 Dec 2008 13:18:06 GMT Image: http://beemerchef.smugmug.com/photos/437025658_GRLv7-L.jpg I can only wish for everyone to have such a day during your Holidays whichever environment you might be in, urban or amongst Mother Nature as those warm and fuzzy feelings of Friendships are all within. From preparing our “rock...

I can only wish for everyone to have such a day during your Holidays whichever environment you might be in, urban or amongst Mother Nature as those warm and fuzzy feelings of Friendships are all within. From preparing our “rock soup” on the fire, to baking our bread for all to share, every step only brought us all closer together with ourselves and amongst us.
Like a magnet for our souls, the “fire ring” has been the center of our get together to celebrate this first “Christmas Tradition”. Complemented by a short drive to an empty creek bed for “rock hunting”, a bit then further to discover the most beautiful “swimming hole” I have ever experienced, to some cooked on coals stuffed bananas, conversations with no end bringing us from all walks of Life together… what more can I say? Even Spirit and Heidi blending in throughout these hours of joy and togetherness, it has been the perfect day. The greatest Christmas present we could have ever received. You cannot buy it, lease it or rent it… you cannot even borrow it… you have to make it! There are a couple new entries on the Blog hoping they reflect your own good times. Be well… always. Ara & Spirit
(RSS feed subscription, bottom of each Blog will avoid you to miss any…)
www.theoasisofmysoul.com our website and Blog
]]> Beemerchef http://www.cheftalk.com/forums/blogs/beemerchef/362-some-days-better-than-others-tx.html http://www.cheftalk.com/forums/blogs/izbnso/361-lovely-bunch-coconuts.html Sun, 14 Dec 2008 17:50:44 GMT While no holiday gathering would be complete with out entrees, casseroles or hearty appetizers, we all know what takes center stage, and all of the glory, during the Christmas season: sweets. Cakes, pies, cookies and confections of all sorts are produced or purchased in such quantities... While no holiday gathering would be complete with out entrees, casseroles or hearty appetizers, we all know what takes center stage, and all of the glory, during the Christmas season: sweets.
Cakes, pies, cookies and confections of all sorts are produced or purchased in such quantities that it makes one wonder why half the country doesn’t slip into a diabetic coma by New Year’s Day.
Don’t get me wrong, I’m not knocking the proliferation of sweet treats. In fact, I revel in all the goodies that come my way in pretty tins and crisp cellophane bags tied up with satin ribbon.
The only thing better than the endless river of sugary Christmas goodness is the sheer variety of delectable delights that can come your way, if you play your cards right. Should you be particularly crafty and cunning you know that you shouldn’t waste your year worrying about that Jolly Old Elf’s naughty or nice list. Instead, you do a little culinary investigation and a lot of ground work.
To maintain optimal Holiday sugar levels with minimal time spent in the kitchen you need to seek out and maintain the good graces throughout the year of at least one person who is known for their special Christmas truffles, one person who is known for their pralines, several prolific cookie bakers (to ensure a healthy variety) and at least one cake maker. Pie makers are good too, but keep in mind that they usually want to be invited over to ensure they get their special pie dish back.
If you can manage to convince a significant number of talented cooks that you are gift worthy, come Christmas time you might find yourself in the delicious position of having your cookie jar over flowing all through out the month of December. This is a handy tactic for people with a sweet tooth and an even dandier skill to have if you happen to be deficient in baking skills.
By early spring you should be tracking down the chocolate person, they usually show their skills off at Valentine’s and Easter. Cookie bakers and cake makers are easy to spot at school and church bake sales. Candy makers are harder to find; you really have to keep your ear to the ground for them.
Who your new best friends will be is a matter of taste. There is no need to put up with that irritating soccer mom, unless she makes a killer Snickerdoodle. The Devil himself would be welcome at my Fourth of July barbeque, as long as he can whip up a perfect batch of Yuletide Divinity.
Unless you are fortunate enough to live in close proximity to Mary Ann from Gilligan’s Island, one of the hardest specialty bakers to locate is one who is skilled in the fine art of coconut. Coconut is a classic holiday flavor that always elicits strong opinions, you either love it or hate it, and finding a good coconut treat supplier is difficult.
Oh, there are many who use mountains of coconut in their Christmas baking, but under no circumstances should you let slip that you are a fan of coconut to just anyone. You might find yourself the recipient of four metric tons of Martha Washington balls, that strange confluence of coconut, maraschino cherries and nuts that I have never quite understood. Or worse yet, you could get some horrific combination of toasted coconut and butterscotch chips.
No, finding someone who can work the right kind of magic with coconut is not as easy as it might seem. So many things can go tragically wrong with coconut, but what would the holidays be with out at least one special coconut treat?
The only sure fire way to ensure a fine bit of coconut heaven any time of the year, let alone Christmas, is to become the coconut expert yourself. Who knows, if it gets out that you can conjure up coconut cloud nine, you might find a host of folks pulling out all the suck-up stops all year long in hopes of being on the receiving end of your Christmas spirit.
Master an easy breezy crust-less coconut pie and you can even leverage a few free meals; goodness knows you can’t leave your special pie plate unattended. The following recipe is a classic, straight from my Mama’s recipe box and a perennial favorite in our family.




Coconut Pie

1/2 stick melted butter (real butter)
4 eggs (jumbo or large eggs if possible)
1/2 cup self rising flour
2 cups sugar
2 cups milk
1 1/4 teaspoons vanilla
2/3 cup coconut

Combine all ingredients, except coconut, in mixing bowl. With a hand mixer, beat 1/2 minute a low speed, then one minute at high speed.
Stir in coconut.

Pour into two greased 9 inch pie pans. I prefer glass pans. Bake at 350 degrees for 30-35 minutes. ]]> izbnso http://www.cheftalk.com/forums/blogs/izbnso/361-lovely-bunch-coconuts.html http://www.cheftalk.com/forums/blogs/beemerchef/358-oasis-my-soul-life-under-stars.html Thu, 11 Dec 2008 23:57:10 GMT Image: http://beemerchef.smugmug.com/photos/434404755_JMU7i-L.jpg A new Christmas Tradition, Tx So there is a story that goes about a “rock soup”. There was nothing to cook with, so rocks went into the pot and slowly everyone threw in something eatable and the soup appeared! Kind of like that…...
A new Christmas Tradition, Tx
So there is a story that goes about a “rock soup”. There was nothing to cook with, so rocks went into the pot and slowly everyone threw in something eatable and the soup appeared!
Kind of like that… We will be christening the new fire pit this Saturday and I will be offering some soup and bread, even dessert cooked in the fire. It is actually a Christmas memory as I did the same thing about 30 years ago or more… It has been a full circle.
“Old Faithful” also is getting ready for the road. The extra fuel and water situation is taken care off, now waiting for a couple parts, cracked luggage rack and leaky oil filler ring. Small items but needing attention.
Spirit? Happy as ever running full blast on this new path that I have been clearing, he has switched to a stick now… often not the same! “treats good” he keeps telling me…
More on the Blog… in a few more words.
Be well… Ara & Spirit
www.theoasisofmysoul.com our website and Blog
]]> Beemerchef http://www.cheftalk.com/forums/blogs/beemerchef/358-oasis-my-soul-life-under-stars.html http://www.cheftalk.com/forums/blogs/beemerchef/357-soulful-neighbor-tx.html Tue, 09 Dec 2008 22:31:45 GMT Image: http://beemerchef.smugmug.com/photos/433654209_hWK6Q-L.jpg It has become so strange about loosing days here. I sometimes look at a calendar, compare it to some recent writing or photography and realize that more days have passed than I thought. My neighbor a few miles down the road,...


It has become so strange about loosing days here. I sometimes look at a calendar, compare it to some recent writing or photography and realize that more days have passed than I thought. My neighbor a few miles down the road, John, he just celebrated his one year anniversary on his own land, totally self contained, on a different path than us, but with the same attraction toward these vast and empty spaces.
There is such an individuality here that it makes it interesting to visit others and see and be explained in depth how they are surviving.
If you are wondering what happened to Spirit’s color… that is about the norm by the end of the day as we live, eat, sleep and breathe dust. A dust here called “adobe”, fine powder, as fine as “talcum” powder and the main reason why we welcome rain so much!
Hope you enjoy his dwelling on the Blog… we sure did.
Be well… Ara & Spirit
www.theoasisofmysoul.com our website and Blog
]]> Beemerchef http://www.cheftalk.com/forums/blogs/beemerchef/357-soulful-neighbor-tx.html