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Thanks, Anne
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I am working on redesigning this site. Check back to see how I am doing and give me your suggestions. Thanks, Anne Dottie’s annual picnic took place at her house this year and happened to fall on Theresa’s birthday. What could I do but chronicle the action? Here is a peek at the festivities with a big THANKS to Dottie and HAPPY BIRTHDAY to Theresa. Don’t miss the video from my friend Ken to help you decide Dottie’s fate. A couple of weeks ago Tom, Brian, and Theresa arrived from Spokane and Portland to help build a new deck/stairway with a railing and wide steps that would help Gordon navigate from the house to the deck and points beyond. It was a stellar week for us, but a trial for Tom and Brian. It was the coldest, most miserable week of the winter. But they persevered with the help of classy rain gear Theresa found at a local Good Will. You can see the results here. Pretty classy stuff! With Christmas rapidly approaching I would be remiss not to share my sister-in-law’s recipe for Borscht. We have had a couple of opportunities to share this delicious Christmas Eve tradition from Mary Ann’s family and may have to adopt it ourselves. Borscht from Kiev Stock:
Soup:
Place meat bones, meat, water in large stock bot and bring to boil over high heat. Skim as needed. Add the remaining stock ingredients, cover, reduce heat and simmer for 1 hour. Preheat the oven to 375 degrees. Wash, dry, peel the beets. Wrap them in aluminum foil and bake in oven for 1 hour. Allow to cool, and dice. Remove the ham bones from the stock. Set marrow bones aside. Strain the stock through a fine sieve. Discard the solids. Bring the stock to a boil, add the tomatoes, salt and peppper on low heat covered. Cook the onions, carrot in a skillet for 5 minutes. Stir in the cabbage and continue to saute for 10 more minutes. Remove the vegetables from heat and add to the stock. Sprinkle the juice of a lemon over the beets and add them to the stock. Add tomatoes, tomato paste and home. Remove the meat from the bones, strip the marrow. Cube the meet and add all of this to the stock. Remove from heat and add vinegar to taste. Serve with sour cream, bacon, parsley, dill. A fantastic birthday gift evening with Jeff and Susan Huff, both of whom worked in our restaurant in the ’80s cooking dinner for us at our house. The food and conversation rivaled each other for excellence. Jeff now teaches at the Culinary Academy in Monterey. Rah, a truly fine cat, came to live with us for six months toward the end of his span of years. Lymphoma cut short his life with us on the mountain. This comes from Cook’s Country, December/January 2007, with a few modifications, as usual. Sometimes I have found some perfect stuffing-sized mushrooms at Safeway.
Shrimp Stuffing
Process all ingredients in food processor until smooth.
Mix together For Gordon’s 80th birthday, through the urging of his sister Dottie, we collaborated to make a video of his life from a drawer full of unorganized pictures. We are all still speaking to each other. It is presented here in two segments: one from the early years and one from the last several decades. There are about forty households in the three miles up here at the end of our road. Over the years outsiders have used this steep terrain to dispose of things they needed to ditch (literally!). About thirty of us met at our house up here at the end of the road and spend the day working our way down and cleaning up the ‘hood. One neighbor had a large trailer, another a small bulldozer. We roped ourselves down steep hillsides and found more than we expected–including an empty open safe, an old toilet, a sport car hulk from which the motor had been removed, an old entertainment center and enough old tires to outfit FedEx. I took pictures and put them together into this video. Although I intended it just for the neighbors, we were able to use it to get the County to waive the considerable cost of dumping this trash. They also recognized us at a Board of Supervisors meeting and gave us a plaque. |
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