I recently renewed my subscription to a local CSA (Community Supported Agriculture) farm. Besides a weekly delivery of fresh, organic veggies and the occasional fruit, I decided to add eggs to my subscription.
I’m going to have to cancel the eggs.
When I placed the order, there were three of us living here and all of us ate eggs. Then my daughter started eating vegan, making only two of us. Now she’s at college, so vegan or not, there would still be only two of us. And the two of us just don’t eat a dozen eggs in a week. I keep forgetting to cancel the eggs a week prior to delivery as required. Oh well.
Blender Custard Pie
I’ve been thinking I’ll do a lot of baking and fill up the freezer. Hasn’t happened yet – but there is always hope.
Today I was thinking about all of those eggs that should not go to waste and decided to make a custard dessert that my mom frequently made. I’m not sure where she got the recipe. I’ve made it many times myself. One reason we like it so much is because it is SO easy – and it tastes good.
Blender Custard Pie
Butter and flour pie pan.
Put in blender:
5 or 6 tablespoons butter
1/2 cup flour
2 cups milk
3/4 cup sugar
1 cup coconut
1 teaspoon butter flavoring
1 teaspoon coconut flavoring
Blend and pour into pie pan. Bake 1 hour (sometimes 50 minutes is enough) at 350 degrees.
4 eggs down! Dozens to go!
Meanwhile – butternut squash are taking over the counter in our kitchen while I have directed my attention to veggies with a shorter “shelf” life. Mom’s recipes will be of no help. I don’t know that Mom has ever cooked (or eaten) a butternut squash.
When my kids were little, we watched Sesame Street every day. And I subscribed to Sesame Street magazine. I wish I still had a complete issue around here to help me remember the kinds of articles and activities between the covers – many that we probably did together.
One thing I do remember is the “Kids in the Kitchen” section. Here’s a page I saved from the July/August 1989 issue. At the time, I had a three-year-old and a 6-month-old.
The only food on this page that I ever served was the Patriotic Picnic Platter. And I made it year after year after year after year for the 4th of July.
Of course, when my kids were little, they didn’t like potato salad or tomatoes or cucumbers, so I came up with my own red and white foods to fill in the stripes. I have used strawberries, sliced hot dogs, red grapes, cauliflower, white cheese, and cherry tomatoes. I wonder what else? Oh – apples! They serve double duty. You can use them for white or red stripes. One thing that always remained the same was the upper left-hand corner filled with blueberries and topped with some miniature marshmallows. I use an open Tupperware sandwich container to keep the berries in a square. I prefer that everything be finger food, but use your imagination and let me know how your patriotic platter turns out.
Oh my. I just went looking for a picture from July 4, 1989 and I found one. I started to add the story behind it here, but it deserves a post all its own. Later!
Happy Independence Day!
Say that 10 times as fast as you can!
As I mentioned last Friday, my husband was sick last week so I became the caregiver – a role I haven’t played in a year. It felt good to be able to take him to doctor appointments, pick up his prescriptions, go to the grocery store, and do a little cooking. I wasn’t too pleased that some of these things required possible exposure to lots of germs. Grocery carts… Doctor offices… But I’ve developed a new habit – using hand sanitizer as soon as I return to the car. Or, in the case of the doctor’s office, I used it as soon as I sat down in the waiting room!
I’ve become quite the germaphobe.
Hubby wanted soup and our cupboards were nearly bare (before I made that trip to the store), but an old microwave recipe of Mom’s came to the rescue. You can substitute freely with what is on hand. Sometimes I add a can of chick peas or white beans. It’s quick and easy. I didn’t think to take a picture until there was only this little bit left.
I like to include the written recipes to preserve example’s of the writer’s handwriting. Mom wrote this out for me. I added a couple of notes in parentheses. You can see by the smudges and spills that it’s been used a few times!
1 can (15 oz.) tomatoes, undrained (I always use diced)
1 can (14.5 oz.) beef broth (or chicken or vegetable)
1 cup water
1 small zucchini, halved and sliced
1/2 cup broken spaghetti (about 1 1/2 oz.)
1 tablespoon instant beef bouillon (or chicken or vegetable)
1/2-1 teaspoon Italian seasoning
1/8 teaspoon pepper
1 package (10 oz.) frozen mixed vegetables
1. Cut tomatoes into small pieces. Combine broth, water, zucchini, spaghetti, bouillon, seasoning and pepper in 2 1/2-quart microwave safe casserole. Cover with lid.
2. Microwave (high) 6-7 minutes, or until steaming hot. Add frozen vegetables. cover.
3. Microwave (high) 16-18 minutes until veggies and pasta are tender – stirring once. Serve with cheese.
I never remember the cheese.