feeling a lot of this…
because i’m working in this…
oh joy!
still stumbling around in the dark on facebook with my friend beavis. if you have any tips i know you’ll share them. like for example do you put all of your blog posts there automatically? hmmmm…
thanks laura for the social fixer tip. {you’ll want to use it on me when i get better at words with friends and start posting my high scores every 5 minutes.}
an unexpected really cool thing is seeing what so many of YOU look like – the ones without blogs. putting names to faces. that’s nice.
i have a big loopy grin on my face reading your comments & suggestions on my 49 things list. i’m pretty sure i will get everything done this year. every single far-flung outta sight thing. but if not it’s okay. the main thing is peering inside and seeing all that’s possible winking back at me. i always did like the possible better than the actual.
also turns out i had 2 things about my new dutch oven.. over which i am CRUSHING. madly. you can make things in here! and they taste really good! dutch oven recipe links? please share.
so i have a new #14 involving an orange grove. and since i take relaxing very seriously it involves laying down.
I have a blue Dutch Oven just like your orange one (orange is better!) and I use it at least a couple times a week!
Also love your 49 things list. Especially the one about the dentist! agree!
Mary Ann, I requested your friendship on Facebook, but I’m not chris there I’m “Cuppa Tea” – I only have one friend so far. I see you’re using the new TimeLine template – I wonder if it was developed for us Journal makers.
I’ve only made a pot roast in an old 50’s dutch oven, I mostly use a pressure cooker for these kikd of dishes. Great flavor once you get the hang of them.
With a Dutch Oven and just a couple ingredients you can make a tasty meal. My latest was to brown seasoned skinless chicken thighs (bone-in),remove, then brown couple pieces of chopped bacon. Remove bacon then saute chopped onion, carrot, chili pepper, garlic, celery (whatever you got). When veges are softened, add in spices to toast a minute or so(paprika, thyme, cumin, oregano…whatever you got). Deglaze with sherry or wine or brandy or ?. Then pour in a can of Fire Roasted tomatoes (these are a Dutch Oven meal MUST), some broth/stock, stir, add a couple chunky cut yukon golds, place chicken and bacon on top, then cover and simmer for 20-30 mins. This is mostly a Rachel Ray recipe. I included a chopped Meyer lemon before I added back the chicken. I love chopped lemon in stews and soups. I do a variation on this with a chuck roast instead of chicken. You and your guests will dine for a couple days on these recipes.
Well, no sooner did I comment saying I couldn’t find your Facebook, I found it!
Tried to find your Facebook page, but zip, nada, can’t find you under your name or Dispatch from LA. Would request to be 1 of your many FB Frennies, but where the heck are you!?!?!?!?
I don’t have a gorgeous ORANGE dutch oven like you, but I do have a black one I’ve never used and that chichen in white wine w/potatoes is sounding very, very good!! I want to leave work NOW and go make it!!
#7 – Strawberries. Gizdich Ranch, Watsonville, CA. pik-yor-self May through July. Near Monterey, CA. Beautiful here. come visit.
I’m so happy you are on Facebook. I have been really enjoying your blog and even tweeted about it and tried finding you on Facebook and twitter. I’m from Los Angeles. Live in Los Feliz. I stumbled across your vlog when trying to find if Sabrina Ward Harrison, one of my favorite artists was still doing workshops. I found your blog and literally read it for hours. I loved the artwork and all your travels. I put you on my own blog roll for the new year. http://diyphilanthropy.com
In terms of Facebook I don’t think you can upload all posts. You can upload posts as you publish them, and you can also post all of them on your timeline but that would take hours. I would start posting from where your blog is now. You can upload as many pics as you like at one time and that would be quicker. Please email if you have more questions. I would be happy to help. Oh and I friended you on Facebook!
thanks everyone for these scrumptious recipes. looking forward to trying v.v. soon. ham bones? pork & milk. who knew? not me!!!
Made navy beans this weekend and they were yum – didn’t know HBH had hambones… thanks! We love Tortilla Soup in my house…The recipe is on my October blog post. And an ode to you in January…
Happy Birthday MAM. Hope you had a great one. Love your list, xxooTaylor
YUM!!! Is all I have got to add, sheesh, all these recipes are sounding pretty darn delish. Love the peeky peeks too. I spy a journal over thare, me thinks.
so i sent ye a friend request but they asked me to classify and i’m not sure close acquaintances or friends works to classify – they did not have an option for avid blog fan –
thought to share this trailer coming up – somehow it felt like a movie you might enjoy the look and feel of it – since i know you enjoy the paper version better…
http://trailers.apple.com/trailers/focus_features/moonrisekingdom/
Thank you for posting that picture of your dutch oven, I confess I didn’t know what one was! But it does look vaguely familiar. Does it work like a crock pot? I just gave mine to my sister but now I see all these yummy sounding recipes and I’m thinking I might have to ask for it back! 🙂
Everything you are doing lately is fascinating me. I tried to do a list this year … HA! Carry on … I’m glued. xoDonna
Ummm…about the orange grove? Having spent much of my childhood tromping through my grandfather’s orange grove in the Pomona/Walnut area, I can tell you that the dirt between the trees is usually not what you would want to lay down upon. Orange growers usually disc in between the trees to keep the weeds down, and the dirt is in big lumpy clods. Big. As a kid I found it difficult to even walk through the grove. Just sayin’.
About the pork loin…
forgot to say it needs to be covered with the lid just a bit open at an angle to cook right.
Don’t want it to evaporate too quickly.
Get thee to a Honey Baked Ham store, get the ham bone with meat attached…usually enough for a couple of sandwiches, $8 (used to $5 grrrrr)
Soak 1 lb. navy beans overnight or do the quick soak method. Directions on bag of beans.
Saute’ in a bit of veg. oil: 1 C. diced carrots, 1 C diced celery until opaque
Cover beans with about 2 inches of water, enough to cover most of ham bone.
1-2 bay leaves
Bring up to just before rolling boil, turn to simmer/low and cook for a couple of hours till beans are tender.
Serve with hefty slices of sour dough bread…
Oh Hail to Comfort Food.
OK. here is a recipe from Marcella Hazan … NOT kosher!!
I’ve made it a million times and it never fails to wow and be delicious.
Watch it toward the end so it doesn’t burn on the bottom but let it cook down til the liquid is all gone.
Pork Loin Braised in Milk
2tbs butter in the pot with 2tbs olive oil
2 lbs pork loin ( I use the tenderloin and tie them together)
brown the loin on all sides
sprinkle with salt and freshly ground pepper
THEN pour in 2 1/2 cups milk (yep).
Let the milk come to a boil, then turn it down and let it cook…1 1/2 – 2 hours checking it like I said.
By the time the meat has cooked the milk will have turned into “small nut-brown clusters” of divinity.
If NOT, take out the meat and keep it warm while you boil off the rest of the liquid.
I am telling you this is fabulous.
I cook a small, organic whole chicken in my dutch oven. I add some onions, potatoes, a bit of white wine and rosemary on top. Put in oven for two hours at 350. ummmm the meat just falls off!!
Yeah, I totally get the dutch oven crush. Sometimes I think about snuggling in bed with mine, I love it so much.
I follow Chef John on Food Wishes as he makes dishes for two usually and they are all easy. his video would be great on the ipad! Also when you follow a recipe and it is for a large number freeze the leftovers for the next few weeks.
Try this…it’s goooooood.
Soutsoukakia
From Susan Penning via Relish Magazine
Meatballs: ½ pound ground pork ½ pound ground lamb ¼ pound ground beef 1 onion, chopped 4 garlic cloves, chopped 6 garlic cloves, roasted and mashed 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh parsley ½ teaspoon salt Coarsely ground black pepper 1 tablespoon Dijon mustard 8 slices of white bread, crusts removed ½ cup 2% reduced-fat milk ½ cup all-purpose flour 3 tablespoons olive oil Sauce: 1 tablespoon extra-virgin olive oil 3 garlic cloves, sliced 1 large onion, chopped ½ cup red wine 2 cups reduced-sodium beef broth 2 cups reduced-sodium chicken broth 1 (28-ounce) can Italian plum tomatoes, undrained 4 bay leaves ½ cup tsakistes or best-quality green olives, pitted and halved ½ cup kalamata olives, pitted and halved Fresh parsley, dill and mint, chopped (optional) 2 teaspoons dried oregano
Instructions
1. To prepare meatballs, combine pork and next 10 ingredients (pork though mustard) in a large bowl. In a separate bowl, soak bread in milk until saturated. Remove bread from milk, squeezing to drain off extra milk. Add bread and excess milk to meat mixture; mix well. Shape mixture into 24 (golf ball size) meatballs. Dredge in flour. 2. Heat oil in a Dutch oven. Add meatballs; cook until brown on all sides. Remove and drain on paper towels. 3. Add oil, sliced garlic and onions to pan; sauté until golden brown, about 5 minutes. Add wine; stir to loosen brown bits. Cook until most of the liquid is absorbed, 10 to 15 minutes. Add broths and tomatoes. Stir, breaking up tomatoes a bit. Add bay leaf. Simmer 30 minutes. Add meatballs to sauce. Cook 1 hour. 4. Just before serving, add olives, fresh herbs, if desired, and oregano. Stir to combine. Serves 8. Recipe by Chef Michael Psilakis, “Mama’s Boy,” Oct. 2009.
Nutritional Information
Per serving: 390 calories, 17g fat, 50mg chol., 22g prot., 39g carbs., 5g fiber, 850mg sodium.
Off to Africa. I’ll miss you. XO
Oh, hope what I am seeing is a new journal class. So far it is pure loveage!
Thanks for playing Words with Friends with me and I understand if you get on that plane you are going to leave the game as requested..
i definitely have orange dutch oven envy. can’t wait to see what you come up with for recipes. maybe you should start a cookbook journal. 🙂
Started a new journal in my Art Journal group Saturday. Most of us are using game boards for the cover this time; mine is a lovely yellow children’s Scrabble board.
Love your Bliss pic.