The Power of Words: 50 words that lift, motivate, and inspire from a LDS...

Wildfire- Michael Martin Murphey

WIND BENEATH MY WINGS (Bette Midler) - Cover by Anett

A THOUSAND BLENDED NOTES RECEIVED BY A MOTHER FROM HER SON

What an honor to receive the following poem from our son, Jamie Brockamp. Knowing that these words brought his Mother to mind is comforting.

We are on the same page in so many ways, especially regarding the topic of sustainable agriculture, and genetic diversity of seed. And I can't wait everyday to speak with him about all of our plans for the land and gardens, and of our passion for permaculture and the beauty of the wide open spaces. Many days, these conversations take place while he is in grid lock traffic in the city, and longing for the peace and tranquility of country living.

A POEM FROM MY SON

(unknown poet)

I heard a thousand blended notes,

While in a grove I sate reclined,

In that sweet mood when pleasant thoughts
Bring sad thoughts to the mind.

To her fair works did Nature link
The human soul that through me ran;
And much it grieved my heart to think
What man has made of man.

Through primrose tufts, in that green bower,
The periwinkle trailed its wreaths;
And 'tis my faith that every flower
Enjoys the air it breathes.

The birds around me hopped and played,
Their thoughts I cannot measure: --
But the least motion which they made,
It seemed a thrill of pleasure.

The budding twigs spread out their fan,
To catch the breezy air;
And I must think, do all I can,
That there was pleasure there.

If this belief from heaven be sent,
If such be Nature's holy plan,
Have I not reason to lament
What man has made of man?

Cat Stevens - Morning has broken

MY MOTHER'S PEOPLE/ERMA IRENE (RENSLOW) JUELFS

ERMA IRENE (RENSLOW) JUELFS

It is important to me and to my Mother, Ora Jean (Hardcastle) Juelfs to tell the story of My Mother's People, and there is no better place to start than with my Grandmother, Erma Juelfs, and because I loved her so, it is imperative that her story, as far as my mother and I know it, is presented accurately and in the light that she deserves. For that reason, it won't be published quickly, but rather will remain a draft as we add to and edit it. It may be a series of small stories, but we need to begin, while my mother, (her daughter) is able to recall them.

Some of these pieces may eventually be added to my genealogy site as well.

One thing Mom wants to make known, above all else is how hard her Mother had to work during the depression to put food on the table for the family, and keep house for all it's members. And she starts by talking about the food they enjoyed on the farm during the "dirty thirties", and it's preparation.

But now on to my mother's remembrances in her own words:

Note: The following stories were written by my mother, Ora Jean Juelfs Hardcastle and taken word for word from her journal:

"This book contains some old recipes we ate in the 1930's."

by Ora Jean Juelfs Hardcastle

CUSTARD

We liked custard and had it often because we had milk from our milk cows. Cathy always liked

custard when she was a little girl. She still does, I think.

BAKED CUSTARD AND VARIATIONS

2 EGGS OR 4 EGG YOLKS 1/8TH TSP SALT

1/3 CUP SUGAR 2 CUPS MILK

1 TEASPOON VANILLA OR NUTMEG

Beat eggs slightly, add sugar, salt, milk and vanilla. (If nutmeg is used, it should be sifted over the top of custard mixture.) Strain mixture into individual molds, set them in a pan of hot water and bake in a slow moderate oven (325 degrees) for about 30 minutes. Custard is done when knife thrust into center comes out clean.

Amount: 6 individual custards

HONEY CUSTARD:

Use 1/3/ cup honey in place of sugar and omit the vanilla or nutmeg.

COCONUT CUSTARD

Use vanilla flavoring in making custard. When custard is partially baked, sprinkle coconut over top and return to oven.

FOR FIRM CUSTARD:

Use 3 eggs instead of 2 for custard. It will stand alone when turned out of baking dish.

CARAMEL CUSTARD:

Caramelize (melt and brown) 1/2 cup of sugar. Pour a little into each custard cup; move cups about so that caramel will coat the sides. When caramel is hard, fill cups with 3 egg custard mixture and bake. When custards are unmolded, the caramel which has melted in baking will run down the sides, forming a sauce.

MOM'S CHICKEN AND NOODLE DINNER ON THE FARM

(I WONDER IF THIS IS WHY PEOPLE CHOOSE

TO BE VEGETARIAN)

by Ora Jean Hardcastle Juelfs

When we wanted to eat chicken, my mother would have to catch one and kill it.

She would have a roaring fire in the kitchen stove with

a pail of water heating on it. She would dip the dead chicken in it. This was called "SCALDING". This would loosen up the feathers

so they would be easy to pluck off.

After the feathers were removed, she would wad up a piece of paper and put it on top of the kitchen

stove and set it on fire. She would hold the chicken over it to burn off the

hairs on it. This was called "SINGEING".

She would then cut off it's head and feet and take all it's innards out.

This was called "CLEANING".

After that, she would wash it inside out and stuff it. Recipe follows for "Stuffing."

ERMA JUELF'S STUFFING

BY ORA JEAN JUELFS HARDCASTLE

Stuffing was made by breaking up a loaf of dry bread into small pieces, and adding salt and pepper and a teaspoon of sage. (We didn't have poultry

seasoning, as such during those days). Hot water was poured over this and an onion was chopped and put in the mix.

Finally, the stuffing mix was moistened with hot water to which a little butter had been added.

Then the chicken was stuffed and baked a couple hours.

Note from Cathy: There was still work to be done, after the chicken was put in the oven, because it was then that my Grandmother, made the egg noodles to serve with the chicken.

Mother remembers Grandma Erma rolling them into a long strand and then cutting them with a scissors, into a boiling pot of water.

She also remembers enjoying the chicken and noodles dinner very much, and not fully realizing at the time what effort was involved in

getting this dish prepared.

Servant Song.m4v

WHICH LOVED BEST

My mother and her mother and family were and are quite witty. They liked to write poetry, whimsical, clever little ditties, and as I come across some of the remaining relics of those composures they will be posted on this blog. I'm sure Mom can help me locate them.

Because they were poets at heart, Mother's family memorized their favorite rhymes and

poetry, and at 85 years of age, my Mother, Ora Jean Juelfs Hardcastle can still recite from memory many of her favorite writings.

So, it came as no surprise to me when she began to recite a poem written in 1917, which began,

"I love you Mother, said little Nell. I love you more than words can tell..." It goes on to say how each of her children declared their love, then raced off to play... all but one child, and that child stayed to help her with the day's work. Then at night when they laid to rest, which of her children loved her best?

Research unearthed this poem:

WHICH LOVED BEST

BY JOY ALLISON (1917)

"I love you Mother," said little John;

Then forgetting his work, his cap went on.

And he was off to the garden swing,

Leaving his mother the wood to bring.

"I love you Mother," said rosy Nell,

"I love you more than tongue can tell."

Then she teased and pouted full half the day.

Till her mother was glad when she went to play.

"I love you Mother," said little Fan,

"Today I'll help you all I can;

How glad I am that school doesn't keep!"

And she rocked the babe til he fell asleep.

Then stepping softly, she took the broom,

And swept the floor, and dusted the room.

Busy and happy all day was she;

Helpful and happy as a child could be.

"I love you Mother," again they said,

Three little children going to bed.

How do you think their mother guessed

Which of them really loved her best?

YOU RAISE ME UP

Kris Kristofferson - Why Me Lord

Celine Dion - The Power Of Love

More Recipes For Lexi

Gena’s Homemade Sunshine Burgers (yields 5)

1 cup sunflower seeds, ground in a food processor or coffee/spice mill
1 cup cooked brown rice
2 tbsp ground flax seed
2/3 cup chopped carrot
2/3 cup chopped celery
1/4 cup chopped onion (optional)
2 tbsp water
1 tsp Herbamare seasoning (or to taste)

Mix the sunflower seeds, brown rice, flax, water, salt, and Spike seasoning in a food processor fitted with the S blade. Process till relatively smooth (it’s cool if there’s still a bit of texture).

Add the chopped veggies and pulse till the burgers are well mixed, but not entirely without visible veggie pieces. At this point, test the texture. If it’s super thick and sticky, add another tbsp or two of water. If it’s moist enough, you’re done!

Shape into 5 patties, and put on a cooking tray sprayed with coconut oil. Bake at 375 for about 35 minutes, flipping halfway through, till both sides are golden brown and the patties are firm.

Enjoy over a salad, on a sprouted grain bun or English muffin, or plain! I ate one of these on an Ezekiel bun fresh out of the oven, in true summer BBQ style.

Cooking For Lexi

My youngest child is a vegetarian, and has been from the age of ten. And I have been on and off the wagon for some time, myself. I don't have the will power, strength and resolve of my daughter, and consequently can be labeled an Omnivore.

But I really do enjoy good vegetarian and vegan food, and have been enjoying that cuisine with members of my family for years. There are some wonderful recipes out there, and I'm always in search of more to enrich Alexa's life and ours.

Here is a recipe for a Sun Burger that has good, natural ingredients and a tasty sauce. Can't wait for the opportunity to cook it for the family. I know Lexi will love it!

Sunburger Patties:

• 2 cup grated carrots
• 2 cups sunflower seeds
• 1/2 onion
• 2 TBSP water
• 1.25 cup tomato juice
• 1.5 tsp salt
• 1 TBS onion powder

Clean, grate and measure carrots. Place in bowl.. Grind sunflower seeds in blender or food processor until fine. Add to carrots. In skillet saute onions in water until soft. Add to bowl along with remaining ingredients. Stir together well. Using 1/3 cup portions, place on oiled cookie sheet and form into patties. Bake at 350 for 35 minutes. Turn over and bake an additional 15 minutes.

These are my go to dish when we’re having several people over for dinner and 1 or 2 of them are vegetarian. The meat-eaters ALWAYS ask for this recipe, and these burgers usually disappear before the meat dish. They are really good served with the following sauce.

Cashew White Sauce

• 1 cup cashews
• 1.5 cups water
• 2 TBSP onion powder
• 1/4 tsp. garlic powder
• 1.5 tsp salt
• 2.5 cups additional water
• 1 TBS dried parsley

Blend first five ingredients on high 1-2 minutes until creamy. While blender is running, pour in remaining water and blend briefly. Pour into saucepan and add parsley. Cook over medium-high heat stirring constantly until thickened.

The Wayward Wind

After reading some of my postings on this site, it has occurred to me that a great deal of time passed without any activity on my blog, and some updates are in order.

There was a point in time when I think my blogging reflected negativity in attitude and that is not what I wanted to convey. In retrospect, I've come to realize that there are ups and downs in farming and working with the land and it's important to be honest about those less than enthusiastic reactions to bad weather, implement break downs and insects. Frustration and jubilation go hand in hand, and I believe they are universal emotions for farmers.

It's important to remember that there is nothing guaranteed when working with nature, and plants and animals. The important thing to me is that the land is a living entity. The wind, the thunderstorms, the predators, and insects, as well as the cycle of constant change are all part of a grand design, one that is beyond our understanding. And it is precisely this wild and untenable aspect that we find so intriguing. There's freedom and Grace to be found in the wayward wind, and possibly even a defiance and wildness for us to emulate.

Equipment Used To Make Cold Process and Hot Process Soaps

Sturdy plastic pitcher - Two pitchers are needed - one to weigh the lye in and the other one used to weigh the water. Always add the lye to the water and never add the water to the dry lye or the mixture may form a volcano like eruption. Use a pitcher that has a lot of clearance on top so it is difficult for lye to splash when mixing.

Stainless steel wire whisk or stick blender – Wire whisk should be the sturdy kind sold at restaurant supply stores or gourmet kitchen stores. A sturdy wire whisk works really well to help bring lye water and oils to trace. Mix in a circular motion, taking care to keep the whisk close to the bottom of the container to avoid spills and splashes.

Large stainless steel or enamel pot - Use a pot large enough with ample headroom (6-8 inches) so if mixture splashes it will remain in the pot and not spill out onto you.

Large, sturdy stainless steel or plastic spoons – Stainless steel professional restaurant type spoons are the best. I have never used plastic spoons, but many people use them in making soap. Any plastic spoons used should be very sturdy and should not easily bend. A spoon that is bendable can easily cause spills and splatters.

Scale – A good digital scale will give the most accurate weight. Test scale to make sure it is working before setting up to make soap. Change batteries if needed. Without an accurate weighing device, it is unsafe to make soap.

Glass candy thermometers – Use a candy thermometer with any aluminum parts away from the lye mix, which is corrosive to aluminum.

Garbage bags, sturdy plastic or freezer paper to line mold – To line mold with garbage bag, cut bag open so that it is flat. Arrange it in the mold, squishing it into the corners and leaving enough hanging over the sides to fold back over and cover soap. To line mold with freezer paper, measure and cut so that excess paper is available for the sides. Miter corners and flatten them against sides of mold. Alternatively, tape outside of miter to hold it temporarily until soap is poured into mold.

Appropriate clothing – Long sleeves and clothing that covers upper and lower torso and extremities. Tuck hair away from face. Remove long dangling jewelry and any accessories that dangle and may become entangled in equipment and lye mixture. Dress in shoes or sneakers that completely cover the feet. Even a small drop of lye grain on the skin burns and may not be detected until minutes later. So protect your skin and all mucous membranes at all times.

Safety goggles or face shield – Available at hardware, scientific or medical supply stores. Important for protecting the delicate eye area from splashes.

Chemical mask – One that is designed to protect from fumes. If one is not available, then provide adequate ventilation – open windows and doors. My experience is that even if there is adequate ventilation in the room, after mixing the lye and the water, one has to step out of the room- the fumes are that intense.

Heavy-duty gloves – Neoprene gloves are the best. Regular kitchen gloves are okay if they are thick enough. Gloves should be long enough to cover wrist and arm portion proximal to the elbow if possible.

Alternatively, lye and water can be mixed and left to cool down in another area or room away from animals and pets. The fumes from lye are damaging to the respiratory tract. When lye and water are combined, the exothermic reaction (one that produces heat) also produces droplets that float in the air. Therefore, it is important to stand back from the lye/water combination while mixing and to remove it from your primary soap making location once it is mixed. Remember that constant irritation of the respiratory tract may not have immediate consequences to ones health but may show up years later.

Supply Sources

Utility Safeguardlocated in PA carries just about all the safety equipment needed to make soap -chemical masks, neoprene gloves, face shields and goggles.

Safety Supply America - Located in Newport Beach California carry a wide assortment of safety equipment including personal protective gear - masks, goggles,and gloves.

Lye calculator - Majestic Sagehas one of the best lye calculators around. I have used it many times and have always been pleased with its accuracy.

FOUR STRONG WINDS-BOBBY BARE

THE MAKING OF GOAT'S MILK SOAP

I have found a source for Goat milk here in Mobridge. Online research brought a vender for soap making supplies and more recipes. So today is the day to mail the order for the supplies, and I'm excited! Lavender is my fragrance of choice, and I'm hopeful that that this endeavor will yield a plethora of gifts for family and friends as well as supplies for our home. Here are some recipes for Soap Making from the supplier's web site:

The Soap Goat Soap Shop's
Tester Batch Recipe

This is the basic recipe we use when we test out the fragrance oil samples our labs send to us. This will make a nice 4 pound batch of long lasting, hard, bubbly soap.

Palm Oil 520 grams
Olive Oil 440 grams
Coconut Oil 400 grams
Lye 210 grams
Distilled Water 500 grams

Heat Oils together....then set aside and let cool down.
While your oils cool down add Lye to Water very slowly - wear protective eye ware and plastic gloves and stir until all the lye is dissolved in the water. Set aside to cool (to 120F)

Using your thermometer, keep checking both oils and lye/water until they both reach approx. 120 deg. F.
Once they're both at approx. 120F, pour lye water into the oils - and stir immediately (by hand or with a hand mixer - at low)
Scrape side of the bowl to insure that all oils are mixed properly in with the lye water.
Once your mixer hits it's "trace" level (trace is when you take your spat Chula and dip it in the oils, and when it drips from the spat Chula it leaves and faint pattern on top of the oils - almost like pudding would).
When "trace" happens it's safe to pour in your fragrance/essential oils.
Make sure you stir this well, in order to incorporate the fragrance in with the other oils (if you don't stir it enough, when the soap is "curing" it will "sweat" out the fragrance).
Once the oils have all been mixed properly, you're ready to pour into molds.
Pour soap, level out so that it's nice and smooth on top.
You can cover the mold with a towel or plastic wrap and then set it aside for 24 to 48 hrs.
Uncover the mold, and remove soap from the mold. Cut soap into bar size if you used a log type mold.
Put soaps on a rack, or in a box, and put in a ventilated room for 3-4 weeks.
Half way though the soaps "curing" time, flip the soaps over so that every side can dry out evenly.
After the curing time has passed, you're all set to use the soaps

Simple 4lb Batch

4 ounces Castor Oil
1 ounce Cocoa Butter
18 ounces Coconut Oil (76 degree)
9 ounces Pomace Olive Oil (virgin or any other olive oil can be substituted)
9 ounces Palm Oil
2 ounces Shea Butter
25 ounces Vegetable Shortening

Filler Ingredient - Oatmeal

10.07 ounces lye
36.12 ounces Semi Frozen Goat Milk

Put bowl in sink of cold ice water.
Add lye into milk very slowly - 3 ounces at a time.
Stir and stir and stir between additions.
Once all lye is in Goat Milk - and Milk and Oil are both at approx. 105 degrees, Stir Stir Stir - use spatula to take soap off sides of bowl to ensure your soap has been evenly mixed together.
Once soap is at a light trace, add oatmeal into soap mixture.
Stir Stir Stir!
Once oatmeal has been fully stirred in, you may either pour into molds for an unscented product, or add in 2 ounces of FO or EO.
If you add in scent, make sure you once again Stir Stir Stir until all fragrance oils have been properly dispatched throughout your soap base. Then pour into molds, add a cover (wax paper, a towel, etc....) and set for 24 hrs, or until properly hardened.
Remove from molds and let sit on a drying rack to cure/dry for at least 4 weeks before use.
We let our soaps set from 6 to 8 weeks.
Then....Enjoy your Goat Milk Soaps!!

How to make Goat Milk Soaps with any recipe:

The recipe you're already using can be switched from water based to milk based.

Take the amount of water you're normally using and substitute that for milk.

Freeze the milk until its very slushy.

Take the milk out of the freezer and put into a glass bowl.

Fill your kitchen sink with ice water (make sure you're not over flowing the GM with water though) and set your milk/bowl in the sink.

At this time make sure you're oils are ready for the lye/gm

Measure out your lye.

Slowly add a little bit of the lye into the cold GM & stir.

Wait until the milk has cooled and add a little bit more lye. Repeat until all your lye is in the goat milk.

Don't add all of the lye at once or you might burn (or curdle) the milk and you'll have to throw it out.

When the GM has reached the same temps as your oils, proceed to mix the lye/milk mixture in with your oils.

And there you go....

you now have goat milk soap.

GM soaps may take a little longer then water based soaps to cure/harden.

Peppermint Snowflake Soap



(Makes 6-8 Snowflakes)
Materials Needed:

- 1/2 cup Ocean Blue coloured Glycerin Soap Chunks
- Peppermint Essential Oils
- 3 cups White Glycerin Soap (melted)
Star Metal Loaf Mold (can find in Michael's or any craft store).

Instructions:

1. Melt White Soap Cubes in the microwave for 30 seconds on high, then 10 second intervals until completely melted. (may vary with microwaves)
2. Add 5-10 drops of Peppermint Essential Oils and then adjust to preference.
3. Ensure base of Metal Loaf Mold is secure. Pour 1/2" of soap into the mold and allow to cool to seal the base of the mold.
4. Stir the soap slowly, allowing the soap to cool and become thicker. This will prevent the cubes from melting and from sinking to the bottom. Add the Ocean Blue Glycerin Soap Cubes and stir.
5. Pour into the Metal Loaf Mold. Leave approx. 1/2" from the top of the mold for easier release. Let cool completely.
6. Placing the soap in the freezer for a few minutes can quicken the process and assist you in removing the soap from the mold.
7. Cut loaf into slices about 1" thick.
8. Using a small craft knife, cut out small diamonds in each point of your star slice. Repeat this step for each soap slice. Enjoy over the holidays!

Coffee Soap
Great for getting rid of nasty odors (onions etc)

2 oz of Beeswax
2 oz of Castor Oil
2 oz of Cocoa Butter
12 oz of Coconut Oil (76 degree)
18 oz of Olive Oil (pomace)
16 oz of Palm Oil
25 oz of Shortening (animal/vegetable)

10.97 oz of lye
28.88 oz of water

Add at light trace
1/2 cup coffee grounds
2 ounces vanilla
2 ounces cafe Vienna fragrance oil

Exclusive Soap Goat Soap Shop Recipe.

---

Relaxing Milk Bath
1 Cup SKIM MILK POWDER
1/2 Cup EPSOM SALT
1 TBLS. BAKING SODA
1/4 Cup CORNSTARCH
5 DROPS EACH OF GERANIUM EO
5 DROPS OF LAVENDER EO
Mix all ingredients thoroughly. Add 2 to 4 tablespoons under running water then sit back in your tub and relax.

---

Liquid Laundry Detergent:

Recipe #1 - makes approx. 18 pounds of liquid laundry soap and costs less than $5.00.

What You Need:
2 pounds 2 ounces of boiling hot water
2 cups of grated Natural Unscented Water Based Soap
2 cups of borax
2 cups of Washing Soda (nope, NOT Baking Soda)

15 pounds of warm water for dilution

Big Bucket or Pail.
If you're a soaper, grate two of your own unscented water based soaps.
If you WANT to be a soapmaker, but don't have a basic recipe, email me ( orders@thesoapgoat.com ) and I'll e-you a recipe - OR - ask a soaper on our page to sell you a few bars.

Borax and WASHING soda can both be found in your local grocery store - generally in the detergent isle.
******************************************

Boil 2 pounds 2 oz. water. When hot and boiling, add in the graded soap bars.
Turn your heat down to low.
Add in both your borax and Washing Soda (again, baking soda is the wrong soda, make sure you're using WASHING soda or you've just wasted your time)...
Stir up all ingredients until everything is blended and all is dessoved and melted.

Pour your mixture into a very large bucket or pail.
Add your 15 pounds of warm water and stir until mixed well.
Cover pail.

Use 1/4 cup for each load of laundry.
Stir the soap each time you use it (the liquid will gel up).
Since there are no chemicals or preservatives in this recipe, it may be best to keep in a cooler spot.

Info to know:
Soap will be lumpy, goopy and gel-like. This is normal. Just give it a good stir before using. Make sure soap is covered with a lid when not in use. You could also pour the homemade soap in old (and cleaned) laundry detergent bottles and shake well before each use.
You can add between 10 to 15 drops of essential oil (per 2 gallons) to your homemade laundry detergent. Add once the soap has cooled to room temperature. Stir well and cover.

Essential oil ideas: lavender, rosemary, tea tree oil, (and my favorite:) orange essential oil.

TAKE MY HAND, PRECIOUS LORD-JIM REEVES

BLOG DESIGN STRUGGLES

For the past few days, I have been trying to add music and edit the results of the posts, and I must say the end results are laughable. Must keep on trying though, until I get it right..........

MAKING IRISH CREAM LIQUEUR

I've been wanting to bottle homemade liqueurs for some time and fortunately the first attempt was a resounding success, due to an excellent recipe. After searching the net and finding many versions, it was the one with real chocolate that was chosen.

Sister Carol was here when all the ingredients were put together and she was the first to sample the end product. Now we all know that Carol is not shy about her opinions. If she doesn't like something, she will flatly and bluntly say she hates it and might even spit it out. That is why her reaction to this concoction was so delightful. She loooved it. After an innitial wary sip, she announced, " Ohhhh, this is so good. It's like having a chocoate bar!"

One of my contributions to Fischer's Super Bowl Party last Sunday was a bottle of Irish Cream Liqueur, which I gave to Carol. She enjoyed and cherished this gift , mixed with coffee so much that she announced today, (six days later) that the bottle was about polished off and added, "I might have to make a batch."

It's also a great gift. Daughter Stephany is requesting the recipe to make as a gift for friends.

So, for Steph and Carol and others who would like to try it, here are the instructions:

IRISH CREAM LIQUEUR

This is better than the commercial Irish Cream liqueurs, and is very popular with family and friends.

will store for several weeks in refrigerator, just serve over ice, or for us (Brockamp/Hardcastle/Anderson/Fischers

serve with hot coffee.

1 (750 milliliter) bottle good Irish whiskey. (We used Jamisons)

8 3/4 oz. milk chocolate, (or up to 11 ounces)

2 (14 oz) cans sweetened condensed milk

2 (12 fluid ounce) cans of evaporated milk

2 1/2 cups cream

Recipe calls for 1/4 tsp instant coffee granules, but I used a 1/2 cup of fresh brewed strong organic coffee. If you have a shot or two

of expresso, and would like to substitute, that would also be good.

1. Pour a small amount of whiskey into a large bowl. In the top of a double boiler. Carefully melt the chocolate and whiskey together, adding whiskey until the mixture is a nice smooth consistency. Gradually add the condensed milk and sweetened condensed milk and remainder of whiskey. Stir in cream and your choice of 1 tsp pure vanilla and 1 tsp pure almond, or 1 tsp vanilla without the almond. Some people don't like the almond flavor. I used both. There is also an option to use 1 tsp mint extract

2. All ingredients can be combined in a blender if you have one, and blended at high speed for about 20 seconds.

3. Transfer to three clean (750 ml) bottles with tight fitting lids. Seal and store in refridgerator. Let rest a day or two so flavors can meld.

4. Best if kept at least one month before using.

Note: When you use a full (750) ml bottle of whiskey and a full pint of cream, you will have enough to serve a group of people, 32 servings. Shake bottle well and serve in small glasses over crushed ice or as creamer in hot coffee. * This also is very good in a Mendelssohn, recipe follows.

* Mendelssohn

A delicious and refreshing cocktail made with Irish Cream liqueur.

For 1 serving:

Ice cubes in a highball glass. Add 1 (1.5 fluid ounce jigger) Irish Cream liqueur with a few splashes of club soda.

Fill highball glass with ice cubes. pour in Irish Cream Liqueur, and top off with a few splashes of club soda.

Super Bowl Sunday

Super Bowl Sunday

I love Super Bowl Sunday and all the festivities that go with it. For the past 25 years we celebrated this occasion with the same group of people, joyfully and decadently.

It stated in 1985 when I worked as book-keeper in a obstetrics and gynecology office in the Chinn Building, next to Valley Medical Center in Renton, WA. There were four of us in the office, Kay Sullivan, R.N., Gerry Myers, M.D. , Lori Bonifant, receptionist, and me, book-keeper/office manager, Mary Cat. We got along very well. Kay and I were the same age, and Lori was just out of Adventist (boarding) High School. And we became friends.

Kay hosted a Super Bowl party every year in February and that's how it started. She is an intensely loyal friend and her friends are the same with her, so she kept the same group year after year.

When she invited Jim and I to join them way back in the day, most of us had young children, but the party was for adults only, so the kids had super bowl parties of their own with friends and relatives. We all contributed the best appetizers and entrees we could muster, and I must say it was grand.

We would gather at Kay and Denny's beautifully kept, sparkling home before game time and set out our food and get on the game board before settling into a cozy spot in front of their big screen T.V. The other guests were very exuberant and animated and we drank wine and beer, basked in the candle lit surroundings, and enjoyed the day.

Eventually we moved from Seattle to Puyallup, WA. and for the 10 years we lived there we continued to commute in to Burien for these parties.

We grew accustomed to wonderful Arabic food contributed by Kay and Denny's friends and neighbors, Sam and Nadia, whose country of Nativity was Israel. Sam's loud cheering and lamenting paired with his wife, Nadia's kind nurturing nature was a precious part of the mix.

Another couple in our eclectic little group was Vickie and David. Vickie worked as book-keeper in another office with Kay, and she is a gentle loving soul, except during game time. During the game she is a force to be reckoned with. Although Vickie has a grown daughter, she and David have no children of their own. Still, she calls him "Daddy".

They do have a very well loved and pampered Old English Sheep Dog, named Stuart who is the light of their lives. "Daddy" David has to make a run home during the occasional commercial to check on Stuart's well being, much to my delight. I love observing "gentle oddities" in others.

Years ago, when we lived in Sea-Tac, WA., my elderly neighbor, Belle stopped in for a visit at our home, and casually commented, "We have a new neighbor down the street, Dear. You'd like her. She's as peculiar as we are." I remember replying, "Ohhh, yes, I'm sure I would."

More about Belle and her delightful quips later. She deserves a blog of her own as do Kay and Denny. But enough of the past, and on to here and now..

This is our first winter in South Dakota since high school days, and our first Super Bowl here. Not wanting to give up the gala affair, I asked my sister, Carol to host the party, since she just acquired a big screen Flat screen, HD television, and she agreed to do it.

We had a very enjoyable day, very special food and drink and an exciting game to watch. I took Cocktail Meatballs in a sauce, a rice, broccoli casserole, strawberry pretzel salad, artisan bread and my home made Bailey's Irish Cream. Carol had a relish tray, (crudites and dip), cocktail wienies, red beers w/ celery, chicken drummies. We had so much that she opted to save the pizza and egg rolls for another occasion. All in all we had a very good time.

Since it was cold and icy outside, Mother decided not to come to the party, so I delivered some of all the things I prepared over to her house on the way to the game, and she planned to watch it on her home television.

Brother Bill Hardcastle came, as did Jessie Fischer with his baby daughter, Alaya, and a young man who is a friend of Jess. Then there was Jim and I and Carol and Dennis.

I must confess that both Carol and I fell asleep a few times, much to our disgust, and missed parts of the game and some good commercials. When I spoke with my Mom later on she said she had slept through the entire game. My observance was it was a good thing she didn't come over as there would have been three of us crashed in front of the tv. Undoubtedly, there was the occasional snore heard over the din of the sports event.

We'll strive to be better rested next year so we can be as animated as the memorable game days

in Seattle. Well,-----we can try. That's a tall order.

ARTISAN BREAD

Here is a recipe for Artisan Bread that I e-mailed to my three children, Stephany, Jamie and Alexa. I learned this from Kristine Farley in Sumner, Washington. Her blog is the Herbal Momma, and she shares wonderful techniques for preparing and preserving food from "scratch". Since we are unable to buy this type of bread here in South Dakota, it is especially appreciated by all who partake. I made seven loaves for my birthday dinner two days ago, and all that was left was 1/2 loaf. We will be taking more to the Super Bowl party tomorrow.

Refrigerator Artisan Bread Makes 8 1 pound loaves Preheat oven to 450 degrees

This recipe is adapted from Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois

Ingredients:

3 tablespoons salt

3 packages Red Star Yeast

6 cups warm (NOT HOT) water

13 cups whole wheat flour ( unbleached white flour will work with this recipe too)

1. Add yeast and salt to water in (9 to 10 quart) large plastic container with lid. Mix.

2. Add all 13 cups of flour.

3. With a wooden spoon mix thoroughly. No kneading is necessary.

4. Allow to rise at room temperature for 3 to 5 hours.

5. Prepare pan or pizza peel by sprinkling generously with corn meal.

6. Sprinkle counter with flour. (I use white flour for this part).

7. Take about 1-pound piece of dough (grapefruit size) It's important to make correct size so it gets done. Then cut off with knife.

8. Gently add just enough flour so the dough won't stick to your hands.

9. Shape dough into desired shape.

10. *As your shaping the loaf, knead in your choice of the fillings listed below, or let each family member choose his or own favorite fillings for individual loaves.

11. Place the dough onto coarsely ground corn meal on prepared pan or pizza peel.

13. Allow to rest and rise about 20 minutes at room temperature.

14. Place oven rack in the middle of the oven. (Leave room for a rack below to hold water.)

15. Preheat oven to 450 degrees with baking stone, if desired.This will take about 20 minutes. (I greased my stone with Criscoe).

16. Dust loaf with additional flour, if desired or brush with glaze and top with salt or seeds.

17. Slash 1/4 inch deep in the desired way using a serrated knife, just before going in the oven. A diagonal cut on top is good.

18. Place onto stone or pan..

19. Just before putting the stone with loaves in oven, Put a pan of warm water in the bottom rack of the oven. This is the key to successful artisan bread making. It creates steam which makes the outside of the loaf crunchy and the inside soft and chewy.

20. Quickly close the oven door and bake for about 30 minutes or until crust is nicely browned and firm. I baked several loaves at a time and baked a little longer until crusts were golden brown.

21. Store the remaining dough in the covered container in the refrigerator and use over the next two weeks.

22. Don't clean the container in between batches, (per Herbal Mama). Just scrape down sides and add new.

Variations and Options:

As your shaping loaf, knead in any of the following, separately or in combinations;

pesto, coarsely chopped or whole olives, cheese, nuts, freshly chopped herbs,

raisins, dried tomatoes, seeds, roasted garlic, caramelized onions, dried cranberries, etc.

Shape into a variety of ways; baguette, rounds, oblongs, rolls, pizza, calazone, focaccia, etc.

I used Costco's Napa Valley Bistro, Italian Olive Antipasto, marinated with fresh garlic, herbs and Napa Valley Chardonnay. Lexi loves the Pesto loaves. That's why it's cool to let everyone create their own masterpiece.

I can send you another page of options for this dough if you would like it.

Hope you try this and like it.

It is sent to you with love from,

Your Mother,

Mary Cat.