Category Archives: Food

A Rebel Hodgepodge

Joyce From This Side of the Pond has come up with an impressive group of questions for our hodgepodge this week. Click over to join in on the fun.

1. What impresses you? 

Well behaved children. Considerate people. A good meal. Old architecture. Stained glass windows. Cozy pubs. Good singing voices. Old hymns. Beautiful Worship music. Gardeners. Men with integrity. Faithful mothers. Marriages that stand the test of time. Spring. A good old cemetery. Law enforcement officers. The Military.

2.  Where are you in your family birth order? Do you fit the stereotype of that particular slot? In what way?

I was the baby (number 4) of the family for seven years and then our family grew with four more siblings. Supposedly that means I might be more adventurous and rebellious than the three older than me. I was called the black sheep at times and I made my parents worry more than my older sisters did even though unlike one of them I never tried smoking. Some of my teachers in junior high made comments like, ‘you aren’t like your sisters’. I was the first one in my family to bring home a D on my report card. There is a story that goes along with that. I was the first one in my family to ‘marry out’. I married a non-Russian. Such a rebel! I do love a good adventure.

3. What motivates you more-a reward or a consequence? Elaborate. 

I think a reward, like walking three miles to a bakery. We had a good discussion over this question. There are bad consequences in doing certain things that motivate me not to do them. I am very motivated not to break the law. I’m also motivated to do things that have a good outcome like mowing the lawn and then enjoying the beauty of it or cleaning the house and sitting down to enjoy the peacefulness of it. Right now I’m motivated to do a walking workout every day (except Sunday) so I’m in good enough shape to do a lot of walking. We are in the planning stages for a trip to Scotland in September, Lord willing. That’s what I call good motivation for a future reward.

4. May 14th is National Buttermilk Biscuit Day. Who thinks biscuits deserve their own day? Do you like biscuits? Make your own? Grab one for breakfast at a drive-through now and then? Which drive-through makes the one you like best? What do you like to put on a biscuit? What’s your favorite food or dish that calls for buttermilk? 

Biscuits weren’t a thing in my Russian heritage growing up. The first biscuit I had was probably at Knott’s Berry Farm with their Fried Chicken meal.  I’ve made biscuits using Bisquick and maybe from scratch once. I have never had one in a drive through. I have had them at breakfast at a restaurant if I knew the restaurant was known for having great biscuits. Butter and berry jam would be my choice to put on a biscuit. Dear would choose biscuits and sausage gravy. I have made biscuits and gravy at home but not with homemade biscuits. Buttermilk pancakes would be my favorite food that calls for buttermilk.

5. Are there any weddings on your summer calendar? What’s your favorite part of a wedding/wedding reception? 

No summer weddings on our calendar. I love a good traditional wedding with the traditional Biblical vows and not made up ones. My favorite part is when the bride enters and everyone stands up. At the reception I enjoy getting to chat with folks I haven’t seen in a long time. I have to admit that I dread the toasts by the Best man and maid of honor  because we’ve been subjected to some really strange ones. That said, I appreciate the toasts when they are well thought out and appropriate and short.

6. Insert your own random thought here.  

Speaking of weddings, our home will host some special guests for a wedding this weekend at our church. We will be on the other side of the mountains enjoying time with our ‘Coast kids’.

Joys and Woes Hodgepodge

Speaking of Kentucky this photo is of the Historic Boone Tavern Hotel in Berea, Kentucky. We stayed there on a roadtrip to North Carolina in September of 2021.

Time for this weeks questions for Wednesday Hodgepodge. Thank you, Jo!

1. Did you watch the Kentucky Derby this past weekend?  No

Have you ever been to a horse race? No

Ever ridden a horse? Did you enjoy it?

I just barely remember riding a horse once in my early adult years and it was intimidating.

Have you ever been to Kentucky?

Yes, in 2021 on our road trip to a wedding in North Carolina we drove through Kentucky making stops in Louisville, Shelbyville, Williamstown for The Ark Encounter and on our way out we stayed in Berea at the Historic Boone Tavern Hotel on a college campus.

Do you like Bourbon? 

The bourbon aficionado in the family is Dear and he enjoys it in all it’s forms. Straight or on the rocks or an Old Fashioned, a Black Manhattan, or with a touch of Amaretto. He is not a big fan of the mint julep.

While we were in Kentucky we did schedule one tour at the Bulleit Distillery and enjoyed it and we got the best recommendation for barbecue at the Red State Barbecue in Lexington.

2.  What’s something you wish you’d placed in a time capsule fifteen years ago? 

My very first little white flip phone that was kind of smart.

3. Are you adventurous? Elaborate. 

I am adventurous with conditions. Although I’ve managed to get around on my own in Milan, Italy, while Greg was there for business, foreign countries that are not English speaking are not in my comfort zone. When and if we are able to travel for pleasure, we will always choose the United Kingdom, Canada and the U.S.A. I can comfortably travel to places I’ve never been to before in those countries.

I can be adventurous in the kitchen with trying new things.

Truth be told, the older I get the less adventurous I’m becoming.

4. Something you want to make this year? It can be a new recipe, craft, diy project, a milestone you’ve set for yourself…anything at all. 

I’d like to make more of our Russian heritage recipes and pass them along to the next generation.

5. Cinco de Mayo was also celebrated this past weekend…do you like Mexican food? If so what’s your favorite dish?

Mexican food is comfort food for me. I have lots of favorites starting with good salsa. I enjoy street tacos, burritos, chimichangas, carne asada, chile colorado, and other dishes. My favorite is whatever I’m in the mood for that day.

Have you ever been to Mexico? 

Yes. I’ve only been to Tijuana and Tecate along the border with the U.S.A. and there is a long story as to why and what we did there.

Growing up in the suburbs of Los Angeles we enjoyed Mexican culture and friendships. My elementary school celebrated Mexican cultural days and one of our field trips was to Olvera Street. I can also remember the smell of pinto beans being cooked on the burner in our Mexican neighbor’s kitchen.

Olvera Street, commonly known by its Spanish name Calle Olvera, is a historic pedestrian street in El Pueblo de Los Ángeles, the historic center of Los Angeles.

In California we studied the California Missions in fourth grade. The elementary school that our sons attended in Ventura, California was named after Father Junipero Serra. He is credited with being the founder of the California missions.

Margarita-yes or no?

On the rocks, no salt, please.

6. Insert your own random thought here. 

I’m slowly going through my blog posts and weeding out photos so that I can to get down below my photo limit. OYE! If that wasn’t enough, now my blogroll on my sidebar has disappeared from view.  I get a failed to load plug-ins message. This is very inconvenient and takes a lot of time to try to remedy.

Hope all is well in your corners!

 

Butterflied Leg of Lamb Roast

My parents were born in the area of Southern Russia between the Black and Caspian Seas and then with their families escaped into Persia which is now Iran. Lamb was part of their regular diet. This is a wonderful way to cook lamb. I hope you enjoy it as much as we do.

You can ask your butcher to bone and butterfly your leg of lamb. If there is a lot of fat you can trim some of the fat.
Ingredients:

  • 1 leg of lamb (4-6 pounds) boned and butterflied.
  • 4 red potatoes
  • 1 large onion
  • Olive Oil

Seasoning Mixture:

  • 1-1/2 Tablespoon Kosher Salt
  • 2-Tablespoons minced fresh rosemary
  • 4 garlic cloves, minced
  • 1/2 cup Dijon Style mustard
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh lemon juice
  1. In food processor add the salt, rosemary, garlic, and process as fine as possible.
  2. Add the mustard, balsamic vinegar, and lemon juice and process for a minute longer.
  3. Place lamb on baking rack fat side up and spread the processed mixture over the fat side of the lamb.
  4. Let sit at room temperature for 1 hour.
  5. In the meantime wash and cut 4 red potatoes (or any potatoes you desire) in half lengthwise.
  6. Quarter the large onion.
  7. Place the potatoes and the onion in the baking dish, sprinkle with Olive oil and toss the onions and potatoes so they are coated nicely.
  8. Place the rack with the lamb over the vegetables.
  9. This method of roasting will give the vegetables nice seasoning from the drippings off the roast.
  10. Roast the lamb at 450 degrees for 20 minutes.
  11. Turn the lamb over carefully and roast an additional 20 minutes.
  12. Let the roast stand for 15 minutes and then slice on the grain and serve.
  13. Serves 4 to 6.

If you use a 6 pound leg of lamb add more potatoes to serve more people.

Breakfast Casserole

This a tasty breakfast casserole that will feed about 8 people.

Ingredients:

  • 30 ounce package of frozen hash brown potatoes
  • 1/2 cup butter, melted
  • 1 (10-ounce) can cream of chicken soup
  • 1 pint sour cream
  • 1/2 cup scallions/green onions
  • 1/2 cup cilantro (optional)
  • 1 or 2 jalapeno peppers seeded and chopped (optional)
  • 2 cups cheddar cheese, grated
  • 7 ounces ham, farmer’s sausage or other breakfast meat, chopped into bite size pieces
  • 8 eggs beaten
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

  1. Preheat oven to 350 degrees.
  2. Prepare an 11 x 14 baking dish with cooking spray.
  3. Mix all the ingredients together adding the hash browns last and place in prepared pan.
  4. Bake for 45 minutes or until cooked through.
  5. Your baking time could take up to 70 minutes depending on the type of pan you use.
  6. Check the casserole initially at 45 minutes and continue cooking till cooked through.

Antipasto Pasta Salad

 

This recipe will feed approximately 12 people or more as a side dish. Make it up ahead of time when you know company is coming.

1 lb. cooked pasta shells or bowties drained and cooled
16 oz. Italian Mix Giardiniera (marinated carrot, cauliflower, peppers, celery, pickles, onion)
12 oz. marinated artichoke hearts
1 cup baby spinach leaves, julienned or whole
1/2 cup thinly sliced red onion,
1/2 cup Italian salami of your choice, cut into strips or cubed
1/2 cup shaved or grated Parmesan cheese
White balsamic citrus basil dressing or any Italian dressing you prefer to taste
Salt and Pepper to taste
Fresh chopped parsley to garnish
Garbanzo Beans (optional)

Mix all ingredients together. You can serve it immediately or if you want a more marinated taste let it sit in the refrigerator for a few hours. If you have ingredients that are your antipasto favorites go ahead and add them to the salad. If you like a meatier salad add more than 1 type of Italian salami to the bowl. Be creative to your families taste buds! This can be made a day ahead. After it has sat in the refrigerator you might want to add more dressing before you serve it…

 

Seernaya Paska ~ Sweet Cheese Spread for Kulich (Paska)

My Russian heritage affords me some really good Easter eats. Every year we look forward to having our Easter Bread which we call Kulich in Russian and my Mennonite Friends called Paska.

We also make this yummy cheese spread to spread on this Easter Bread!

Seernaya Paska for Kulich (Russian Easter Bread) The X and the B are for Xpucmoc Bockpec (Christ Arose)

paska class 005

 

Seernaya Paska  (Сырная пасха)

Ingredients:

18 – hard boiled eggs /
3 pounds Farmers cheese /a dry curd cheese like a dry cottage cheese can be substituted.
1 pint whipping cream /
3 cubes unsalted butter (12 oz.) /
3 cups sugar /

Press the Farmers cheese through a sieve. (This is the hardest part of the recipe) If you find a very small curd cheese you won’t have to do this to the cheese. I usually use a wooden spoon and press it through a wire strainer a little at a time. Separate the egg yolks from the whites. (You will not be using the whites).

Press the egg yolks through the sieve. Cream the sugar and butter together. Beat in the egg yolks. Beat in the cheese. Add whipping cream and mix well. You will place the mixture into a strainer lined with about 3 layers of cheesecloth. You will need enough cheesecloth to wrap up and over the top of the cheese. Place the cheese mixture into the cheese cloth lined strainer or another container to mold into shape. Bring the ends of the cheese cloth up and tie the ends on top of the cheese in a knot. Place the sieve into a larger bowl suspended with enough room for the cheese to drain without sitting in the drained liquid. Place a plate on top of the cheese an place a heavy rock, brick, or other weight on top of the plate. Refrigerate over night.

I have used different shaped plastic flower pots to drain and mold the cheese into a higher domed result. If you choose to use a flower pot make sure there are enough holes in the bottom of the pot so the liquid can drain well.

This recipe is enough to feed an army. If you don’t have to feed an army here’s a scaled down version :0)

If you just want a normal amount, cut the recipe in thirds. (6 cooked egg yolks, 1-lb. cheese, 2/3 cup whipping cream, 1 cube butter and 1 cup sugar. Enjoy!

Farmers Cheese or Hoop Cheese can be hard to find. There are Russian delis that sell a dry curd cottage type cheese that will work. If you can find a dry cottage cheese at the grocers that will work too.

Here are examples of the Seernaya Paska I have made over the years.

Full to the Brim

Our kids from the ‘Coast’ arrived this past Thursday and Friday for a weekend of celebrations. The title of this post is accurate and be forewarned that this is a loaded post, full of photos. These days I don’t put together photo albums anymore. I use my blog as my photo album. This is a special birthday album.

On Friday we worked on potato and beef filled piroshky using Jamie’s sour dough, delicious! Our Grands have a presentation coming up at their Homeschool Co-op on Russia and these goodies will be part of the International pot-luck. A labor of love.

We gathered on the mountain on Saturday morning to create a heart filled atmosphere for Addy’s 7th birthday celebration. She chose the theme of hearts.

Addy’s mommy baked and decorated the three tiered heart cake which was so good!

Addy’s daddy made these heart shaped macarons, delicious!

Chillin with uncle until the festivities begin.

Addy loves her Aunties!

 

Auntie Lolo and Uncle Joshie

Auntie Katie and Uncle Andrew

Granny

Granny Great

Four generations!

Great Uncle Scott and Aunt Rhonda

Lifetime friends

Baba and Gramps

Mommy, Daddy, Addy and JJ.

Gramps prayed over our meal and said a special prayer for the birthday girl.

Hooray for presents!

 

She received wonderful presents and was so excited when her special wish for a pair of roller skates came true!

Auntie Katie and Uncle Andrew were in on the surprise present from Addy’s mommy and daddy and bought her all the safety pads for her wrists elbows and knees!

Time for Cake!

 

Let the games begin. We had a quiz on Addy’s 10 favorites. Afterwards we had to create some critters with our eyes closed.

Addy got to choose the winners.

I’m sure by now I’ve lost several of you dear readers out there, but there is more! When all the guests departed we drove back to our country bungalow to chill a bit before all the family arrived at our place to make dinner and dessert to celebrate me. We had to take advantage of all of us being together.

The kids prepared a wonderful stir fry with chicken and veggies with a sauce from scratch. I sat in my recliner and listened and enjoyed the aromas coming from the kitchen. Strawberries were prepped for Strawberry Shortcake dessert. Happy Birthday to me! I received lovely gifts, too. My favorite gift is being together.

Our weekend was not over yet. We had one more surprise in store for us at our church service on Sunday.

Addy had been practicing a piece on the piano to play at church on this Sunday. Our church has a place for special numbers from the congregation from time to time.

Addy was announced and went up to the Baby Grand and played the piece she had prepared, O How I Love Jesus. She is so brave and confident and played sweetly in front of 300+. It brought tears to my eyes.

A perfect song to play on Palm Sunday and the beginning of Holy Week. It is all about Jesus and His love and sacrifice for us!

The sermon on this Sunday was a continuation of our series in Colossians. From Colossians 3:18-21 we heard about Home~Where we live like Jesus. Christ changes the home and how we live in it.

Katie and Andrew had to hit the road for home right from church. The rest of us enjoyed another meal on the mountain before Josh and Laura headed back home. Greg and I headed home to put our feet up. Our local kids had one more party to go to for Great Uncle Scott. Full to the brim is what this weekend was. I’ll save the Elk herd we saw on the way home for another day and post. I will post the words from the hymn Addy played a stanza from here for the sake of context.

O How I Love Jesus

There is a name I love to hear,
I love to speak its worth;
It sounds like mu­sic in mine ear,
The sweet­est name on earth.

Refrain

O how I love Je­sus,
O how I love Je­sus,
O how I love Je­sus,
Because He first loved me!

It tells me of a Sav­ior’s love,
Who died to set me free;
It tells me of His pre­cious blood,
The sin­ner’s per­fect plea.

Refrain

It tells me of a Fa­ther’s smile
Beaming up­on His child;
It cheers me through this lit­tle while,
Through de­sert, waste, and wild.

Refrain

It tells me what my Fa­ther hath
In store for ev­ery day,
And though I tread a dark­some path,
Yields sun­shine all the way.

Refrain

It tells of One whose lov­ing heart
Can feel my deep­est woe;
Who in my sor­row bears a part,
That none can bear be­low.

Refrain

It bids my tremb­ling heart re­joice;
It dries each ris­ing tear;
It tells me, in a still small voice,
To trust and ne­ver fear.

Refrain

Jesus, the name I love so well,
The name I love to hear!
No saint on earth its worth can tell,
No heart con­ceive how dear.

Refrain

This name shall shed its frag­rance still
Along this thor­ny road,
Shall sweet­ly smooth the rug­ged hill
That leads me up to God.

Refrain

And there, with all the blood-bought throng,
From sin and sor­row free,
I’ll sing the new eter­nal song
Of Je­sus’ love to me.

Refrain

God bless you with knowing and believing in what Jesus has done for you as we begin Holy Week 2024!

 

Our Time in Northern Idaho

Most of our time in our neighboring state was spent shopping and eating. We heard about Le Peep from my sister and her hubby. We decided to try it for breakfast on Tuesday. The food and staff were great. Greg had the Stuffed Poblano and I had their Eggs Bene special made with corned beef.

We walked along the boardwalk next to the restaurant and enjoyed the clear views and sunshine. It was early and still on the cool side.

Fortified from our breakfast we tackled several thrift stores, the Chef’s Cash and Carry, At Home, Tractor Supply and Costco. Idaho gasoline is fifty cents less a gallon than Washington.  We go to the cash and carry regularly for supplies for our church kitchen. Sales tax is less in Idaho, too, so we took advantage of that for some of our regular purchases.

I did not take any photos at our early dinner at the Blue Bird in Uptown Coeur d’Alene. We both enjoyed the Halibut and Chips (French fries, Hoagies) with the in house tartar sauce and zesty ketchup. One more stop before we called it a night at Seasons where we split a slice of Huckleberry Cheesecake. Back to the hotel for a relaxing evening.

Before we packed up the car (which wasn’t an easy task), we had breakfast again at Le Peep. I had the stuffed french toast and Greg had a Mexican Skillet. Both dishes were delicious! After checking out of the hotel we started our trek back home with stops in Post Falls, Spokane and Deer Park.

Our stop in Post Falls happened to be right next store to another Tea Room I was not aware of and it really had all the tea vibes. It is called La Tea Da. It will be a treat to make some plans to return for tea.

On Thursday at our last session of Winter Bible Study I was informed of another Tea Room in Spokane. This one would be the closest for us to travel to so there might be a tea adventures in the near future at Brambleberry Cottage .

Today, Friday, is a baking day here at our country bungalow with our daughter-in-laws. Tomorrow is Addy’s birthday party. Katie and Andrew are traveling over today. I am and will be very busy with all our kids through the weekend.

Enjoy the weekend and I’ll catch early next week.

Tea in Coeur d’Alene

We are having a little getaway to our neighboring state of Idaho. We traveled on Monday morning and our first stop was at the Inland Café & Tea in Coeur d’Alene.

I enjoyed the High Tea. The scone was so fresh and warm and delicious.

My favorites of the little sandwich bites were the chicken salad and ham with pepper jelly.

I was able to choose my teacup from all of these and chose one with the daffodils.

Greg chose a hot sandwich for lunch. A turkey brie sandwich with a cup of the soup of the day.

We enjoyed and would recommend this spot in Coeur d’Alene for their fresh and good tasting food.

We left the cafe and shopped at a few spots before we checked into our hotel. After we checked in we tried Happy Hour at Bardenay Restaurant and Distillery close to our hotel. It was good and we enjoyed conversation with a couple who moved to Idaho from Alaska fourteen years ago.

Today we hope to walk along the Centennial Trail, shop, and enjoy two more new to us restaurants for lunch and dinner.

Grateful to God for all the abundance that we enjoy with peace and joy.

Simple Strawberry Sauce

 

This simple sauce would be a nice topping for shortcake or you could try it on your Blintzes or Easter Paska.

Simple Strawberry Topping

1/3 cup white sugar
1 tsp. vanilla
1 pint strawberries stemmed and halved

Combine sugar, vanilla and 2/3 of the strawberries in a saucepan. Over medium high heat cook, stirring occasionally, until sauce thickens, approx. 5 minutes. Remover from heat.

Smooth out sauce with a whisk, immersion blender, or standing blender. Stir remaining 1/3 strawberries into sauce.

Serve as a topping over ice cream, angel food cake, shortcake, waffles, etc. Refrigerate any leftovers.

Note: You can throw in some fresh blueberries, too, with the remaining strawberries.