Retirement

Moonmooring will be retiring. All things come to an end and it is time for this change. I have been craving to blog and photograph and write again but it has felt old, stale and boring. This has been going on for a long time. Months, maybe a year or more.

With all the changes in the last couple years and more to come it only seems natural to retire the Moonmooring blog gracefully and officially bow out. I suppose it is possible that there will be more Moonmooring posts but my interests are moving to new places and I need some new focus. I believe that focus has been found.

Stay tuned for the announcement.

These mushrooms and more have hung on a pine tree outside my kitchen window for well over a week before this hard freeze. They are beautiful and would have benefitted from some sunshine but none was seen while the photographer in me was awake.

These mushrooms and more have hung on a pine tree outside my kitchen window for well over a week before this last hard freeze. They are beautiful and the photo would have benefitted from some sunshine but none was to be had while the photographer in me was awake.

signature, Sarah

 

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Merry Christmas !

Christmas card 2014

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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 four. 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

P1110833

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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