Booth Twenty Five SALE!

Booth Twenty Five

antiques, collectibles, vintage

Coppercraft napkin rings $10 for for. Original box - three boxes available.

Coppercraft napkin rings $10 for for. Original box – three boxes available.

Aid Downtown Antiques flyerJPG

SALE sign

More FUN stuff.

More FUN stuff.

-> 25 <-

 

 

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My Mom’s Famous Onion Enchiladas, stacked of course

My mother has made stacked onion enchiladas for as long as I can remember. She always made her own enchilada sauce also, which is key to this dish being so delicious. I learned by first watching her then doing it on my own. There were a few failures along the way. A rich dark roux is not the easiest thing to learn how to make but once you get the hang of it you will want to add some roux to many things!

Make a roux:

Make a roux by browning the flour in hot oil in a skillet, a slow process, never rush the roux

Turn up the heat and quickly pour in 1 quart of tap water while whisking vigorously until the oil, water and flour are mixed thoroughly. Keep stirring to avoid lumps.

Turn up the heat and quickly pour in 1 quart of tap water while whisking vigorously until the oil, water and flour are mixed thoroughly. Keep stirring to avoid lumps. Yes it looks kind of pale and yucky.

Add the spices

Add the spices, adjust as it cooks adding more to your liking

The finished sauce. Adjust heat, bring to a bubbly temperature while stirring. Add more water in small amounts if needed to desired consistency. This will continue to thicken as it simmers due to evaporation.

The finished sauce. Adjust heat, bring to a bubbly temperature while stirring. Add more water in small amounts if needed to desired consistency. This will continue to thicken as it simmers due to evaporation.

Dip

Dip room temperature organic corn tortillas into the sauce for about 10-15 seconds 

Coat both sides

Make sure both sides get well coated with sauce

Stack with

In a glass baking pan create two stacks, alternating the sauced tortillas with minced onion and generous cheese. I really like more cheese than this but was a little short this day.

This makes about one quart of sauce which is enough for a stacked enchilada of one dozen corn tortillas (2 stacks of six each).

This makes about one quart of sauce which is enough for a stacked enchilada of one dozen corn tortillas (2 stacks of six each). Add any leftover sauce and cheese to the pan. It will be delicious and saucy after baked!

Enchilada Sauce

Make a roux: for one quart of sauce

6 Tbls. olive oil

6 Tbls. flour

Heat oil to medium hot. Add the flour and brown slowly in a cast iron skillet to make a rich dark roux stirring constantly. Do not burn. If the roux is burned toss it and start again.

Turn up the heat and quickly pour in 1 quart of tap water while whisking vigorously until the oil, water and flour are mixed thoroughly. Keep stirring to avoid lumps.

Adjust heat, bring to a bubbly temperature while stirring. Add more water in small amounts if needed to desired consistency. This will continue to thicken as it simmers due to evaporation.

Add

2 – 4 Tbls. of your favorite chili powder – I use fresh chili powder from New Mexico

2 tsp. garlic powder

1 – 2 Tbls. Chipotle powder

1 – 2 Tbls. smoked paprika

2 – 3 Tbls. ground cumin

salt and pepper to taste

1 tsp. onion powder

tiny pinch, cinnamon

1/8 tsp. sugar

Allow to simmer while stirring frequently, about 15 – 20 minutes.

This makes about one quart of sauce which is enough for a stacked enchilada of one dozen corn tortillas (2 stacks of six each).

Adjust the spices to suit your own taste – more or less according to your enjoyment of heat.

1 package of one dozen organic corn tortillas or sprouted grain tortillas

1 pound grated longhorn style cheese or your favorite yellow cheese

1 medium to large onion, diced small

Dip the tortillas and layer with the onion and cheese.

Bake at 350 about 20-30 minutes. Serve with pinto beans, Spanish rice, a green salad, yellow squash…you get the idea! Enjoy!

signature, Sarah

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Jam Bars and Old Classmates

Raspberry

Raspberry

I had a lengthy and most pleasant phone conversation with a classmate from high school today. We started out with a discussion about exchanging some home made jam and jelly with each other and ran the gamut of topics from there. Thank you Candy!

Peach

Peach

This brought to mind that perhaps you all would like to know what one does with the dozens and dozens of jars of jam and jelly Country Housekeepers have on hand. If you are one of the lucky ones there will likely be a jar in your Christmas stocking!

This year I made the following jams and jellies; peach with nutmeg, strawberry, wild elderberry, rhubarb, raspberry, and wild plum (all organic or foraged). In the freezer and still to come are apricots, blackberries , possum grapes and lemon drop peppers – all to be turned into jam.

Left over from last year there is Habanero, and pear butter. So, quite a supply.

One teaspoon of jam on my toast every morning isn’t going to make a dent in this cache of sweetness. Nope. Sarah’s famous Jam Bars are my go to item when I need a dish to take along. I am eager to get some of Candy’s cactus jelly and a jar of pomegranate! My sister Pam used to make and send me pomegranate but her tree has retired. Happy jammin’ to you all!

 See the recipe below;

Habanero

Habanero

Jam Bars

3/4     C. butter

1         C. Brown sugar

1  3/4  C. flour

1          ts. salt

1/2      ts. baking soda

1  1/2  C. quick oats

1         C.  jam, flavor of your choice

Cut the butter and brown sugar together. Add the flour, salt, soda and oats, mix well but do not cream.

Press a little more than half of this mixture into a 9 X 9 inch baking pan (reserve the remaining crumb mixture). Bake at 350 degrees for 12 minutes. Do not over bake.

Remove from oven and let cool for about 10 – 15 minutes.

Dump jam or jelly into a bowl and loosen it by stirring vigorously with a fork.

Spread loosened jam or jelly evenly over the slightly cooled oat layer.

Top with the reserved oat mixture and pat down firmly and evenly.

Bake again at 350 degrees for 15 minutes.

Cool, cut into squares and enjoy!

signature, Sarah

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Hoar Frost – Irrational Weather In The Ozarks

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P1110837The recent polar vortex has passed on. It left behind definitive crisp gardens and house plants in for the winter. All that after a balmy start to November – temps in the teens for several days challenged fall yard cleanup tasks.

I had lived at Moonmooring for nearly thirty years before spotting hoar frost the first time. It was early one morning and I was doing a final sweep of the big room upstairs for a Yoga gathering when I spied something amiss in the side yard. I gasped in horror as I saw what appeared to be dozens of pieces of plastic bags blown in by the wind and caught on some scrubby unchecked weeds. Frantically trying to figure out if there was time before guests arrived to do the indoor tasks and add to that what would be a tedious process of picking up all the apparently loose plastic, I couldn’t find the time. So I closed the drapes on an otherwise beautiful sunny day.

It was the first hard quick frost of the season and I had never seen hoar frost before.

Guests arrived and the conversation turned to the weather. Someone mentioned having seen some hoar frost on their trek. What!? What is this hoar frost you speak? As they explained I realized the rare beauty of what had grown in my yard overnight. A bit of a rarity this hoar frost. I did not get any photos that year.

Several days ago we woke to some serious frigidness – and hundreds of hoar frost flowers in the same area of the yard. Hundreds! Some of them as tall as three feet. Got some pics this time around!

A frost guide.

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Moonmooring Grub, Fall Lunch

Today found us eating the last of Fall tomatoes by way of Mary Badiny and her marvelous garden. My tomatoes went belly up quite a while back – the heat, lack of rain, and a sudden infestation of tomato hornworms convinced me to let it go.

Ready to eat - turnip greens with bacon, onions and potatoes

LUNCH! Ready to eat – turnip greens with bacon, onions and potatoes; steamed pumpkin chunks, fried green tomatoes

Steamed pumpkin chunks

Steamed pumpkin chunks, local organic pie pumpkins delicious as a side vegetable

Turnip greens with bacon, onion and potato

Steamy and savory turnip greens with bacon, onion and potato, remember to add a dash of sesame oil and a pinch of brown sugar to bring out the flavors!

Fried Green Tomatoes

Frying Green Tomatoes – simmering in olive oil

Cooked

Just about ready! See the recipe below

Choose tomatoes that are firm and just barely blushing or very green

Slice thick, one average tomato will make three slices

dip in well beaten egg

dredge in a mixture of white flour and cornmeal, about half and half works well

fry in moderately hot fat ( I use olive oil or coconut oil) until crisp and brown and fork tender

Sprinkle liberally with salt and pepper and serve ‘em hot!

I like my Fried Green Tomatoes with horseradish sauce on the side. Way Yum! Just mix a couple tablespoons of your favorite mayo type dressing with a teaspoon or so of prepared horseradish to taste. More YUM!

Bonnie appetite!

signature, Sarah

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Rhonda the Pencil Plant

Gene and Rhonda

Gene and Rhonda

This pencil plant has a lively history. I learned of it years ago when Dianna was selling her plant nursery. I lusted after this plant, and Dianna was giving plants away. But no, she did not want me to have this one. She gave me several others to take home that day when Marideth and I visited the soon to be closed business. I quit thinking about the plant and how lovely it would look in my large open living room.

Several years later at Christmas time friends were coming to my house for an evening of gift exchange and merriment. Pat and Lois and Marideth were among the guests. Pat called and asked me if I was still interested in the pencil plant that Dianna had owned. I said YES! Expecting to get a cutting and having forgotten, or maybe not even knowing that Pat had the plant, I was delighted.

Well it was cold, and December, and a long haul to Moonmooring from WP. They were going to give it a try anyway. It had outgrown Pat’s living room and needed to move on. So they wrapped “Rhonda” in a heavy blanket and tossed ‘er into the back of a pickup, laying down. And by the way could I take a couple of chickens. Now I have no idea why anyone thinks I should have chickens. Have you seen where I live? Chicken story at eleven.

December 2012

December 2012

A few hours later here they came down my long dusty lane (now frozen) and backed in. Much to my surprise we hauled out the fit as a fiddle and all of six feet tall pencil tree. I was more than a little amazed. There was a little pine green crochet bag adorning the goli’eth. It had been made by Mosa and inside the bag was a tiny crystal. The little bag and crystal a gift from Susan. Some time later after a visit from other friends Lucy and Donna, Lucy gifted me “Legs”, a coiled realistic looking snake, to add to Rhonda. She said Legs had been around a very long time and needed a new home and one of two large house plants I had would do nicely. Legs ended up living in a huge palm part of the time. That too is another story.  Sheesh, how do I get myself in these fixes?

One winter I strung some of those tiny flickering lights through Rhonda and she acted just like a Christmas tree. Rhonda was fast becoming a fancy gal. That was fun.

Rhonda's "friend", the palm

Rhonda’s “friend”, the palm

Every spring Rhonda goes to the yard to soak up the sun and rain and to grow about two more feet. Sometimes she gets a trim in the spring.

Every October Rhonda comes back in the house but not before I do some serious chopping. You already know she has grown at least two feet and sometimes more than that. Rhonda’s “choppins’” often go to unwitting avid plant lovers throughout the Ozarks.

One spring I was trimming all the plants and repotting for the season. I had over thirty house plants in those days but we won’t go there right now either. Anyway, repotting that many house plants can be quite a job and I got side tracked with something. There were about ten big branches of Rhonda scattered on the ground in the repotting area and they got left there. They rooted. All of them. And so did Rhonda. Right out the bottom of the pot and into the sandy soil. I had to use a saw to dissect her from the ground that fall.

Lets all take a Zen kind of moment and think about adopting an appendage from Rhonda.

Let’s all take a Zen kind of moment and think about adopting an appendage from Rhonda.

Legs still lives in Rhonda. Or the big palm, Or coiled up on a small bench in the entryway. He keeps the UPS guy on his toes, as well as a few other people.

As you may know, it is October. In fact, it is nearing the end of October and Rhonda is still waiting for her annual haircut. I chopped one crazy cowlick and sent it to Abby but I never did hear if it actually reached the destination.

Any takers on a really great, easy to grow, exotic plant to liven your own menagerie? Free for the taking. Seriously. Gene has the chainsaw ready and Legs is standing back.

Plants need love too. Glad to be in for the winter, the palm

Plants need love too. Glad to be in for the winter, the palm

Some of the other Moonmooring wildlife, the Flamingo herd

Some of the other Moonmooring wildlife, the Flamingo herd

signature, Sarah

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Pre – Burn

 

In twenty four hours this will be gone. Gone. Up in a blaze.

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Until several weeks ago it was the rented home of a friend. But like so many things in the Ozarks it was seeping back into the ground upon which it stood. It was melting back to its’ origins. Sagging floors, drafty windows, leaky faucets and the magical hold the Ozark weather has on aging structures was bringing this abode to the final days.

In the spirit of honor a planned burn will complete the task within a few hours and in a safe manor.

In the meantime salvage of usable parts and pieces, tubs, and tanks, windows and wainscoting are near done today. The roofers are the last team to dismantle, removing  the shingles as they are toxic if burned.

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signature, Sarah

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