Thimbleanna

Recipes

Blue …

… is the color cast by the shadows at dusk yesterday when I took this picture of all of our new snow.  Isn’t it pretty?  I love the snow.  Too bad Mr. Spikey Haired Snowman didn’t stick around…there could have been a Spikey Haired girlfriend in it for him.  (My yummy new snow needs an awesome Melly to adorn it with snow angels!)

Snow

Blue is also the color of blueberries.  Or so they say.  I personally think they should be called purpleberries, ’cause they don’t look very blue to me.  But whatever.  Diana is hosting a food challenge where each week they cook foods made from the 11 best foods you aren’t eating.  This week’s challenge is blueberries, so I thought I’d play along.  I haven’t always been a fan of blueberries, but after I found out a few years ago that they are a superfood, I found a new appreciation for them.

Blueberries

Oh, and just to get sidetracked here, while I was taking blueberry pictures, I decided I needed a plate with some blue on it to make my little blueberries look a little more…blue.  It reminded me of a story I’ve been meaning to tell you about these plates.  I realize a lot of people don’t like blue, but do you like my pretty plates?  (The answer is yes, LOL.)

Blueberries

When MeMum and her sister were young and starting their families, my grandmother said to them, “If one of you will name a daughter after my mother, that baby will inherit my pretty blue china.”  My aunt had a little girl first, but she passed on the offer (perhaps because her name is Ann, which might be confusing?) and being the next-born granddaughter, my great-grandmother’s name became mine.   But, the sad thing is, when I was a little girl, my grandmother died in a house fire and most of the china was destroyed in the fire.  For many years, I only had a few place settings of that blue china, but one day, MeMum found Replacements.

The whole point of telling you this story is to tell you about Replacements.  Do you know about Replacements?  They are a fantastic company located in North Carolina and they specialize in replacing lost dinnerware (china, sterling, silver, etc.)  Over the years, MeMum has given me Christmas presents of replacement pieces of the blue china.  She found Replacements before we even knew what the internet was, and she used to place her orders over the phone.  They have incredible, helpful customer service.   The internet has made their service so cool — now you can search for your dinnerware pattern and see if they have any of it in stock.  And, the really cool thing is that once they know what patterns you’re interested in, they generate lists of what they have available and mail them to you.  They’ve grown into an incredible service — their website says they have over 13 million pieces in their inventory and they even ship outside of the US.  They have a huge showroom too … one of these days I hope to visit.  (Note:  Replacements is NOT like going to the thrift shop.  It’s a service for hard-to-find items and they aren’t cheap!)

So.  File that little tidbit into your little tidbit file.  That could be the most valuable thing I’ll ever tell you.  Someday, if not already, you’re going to need Replacements.  Now, back to the blueberries…

Blueberries

Oddly enough, Diana mentioned my VERY favorite blueberry recipe in her posting with blueberry recipe ideas. It’s Ina Garten’s Blueberry Crumb Cake.  I’m pretty sure the healthy blueberries cancel out all the butter and sugar, so if you’re dieting, don’t worry.  I LOVE this recipe, and you already know how much I love Ina.  As much as I love Sawyer, when they tell me I can only take one person to that desert island, he’s getting dumped and I’m taking Ina.

Blueberries

Because, look what she’s done for my patisserie dome. Ina’s little blueberry crumb cake completes my patisserie dome.  Have a great weekend — and for a complete one, make this blueberry crumb cake!

XOXO,
Anna

Soup Swap: January

Happy Monday!   I hope you all had a wonderful weekend.  I love this time of year when everything is quiet after the holidays.  I holed up all weekend and played in the dungeon.  I got some good sewing done, but it’s for a birthday present, so it will be another week before I can show you.  I also made a big fat pot of soup which was perfect timing for Jessica’s Soup Swap: January.

Goulash Soup

Ever since we lived in Germany years ago, we’ve been fans of Goulash Soup.  I’m sure a German blogger (or Canadian living in Germany, um, Christina, maybe???) could give you a more authentic recipe, but for now, this recipe which I found in Mimi Sheraton’s The German Cookbook (with several changes made by me) could suffice.  We sure like it.  A.  Lot.  In fact, I had planned on leftovers tonight for dinner and since I wasn’t going to be home for dinner, I took some soup to work to heat up for my dinner.  At noon, TheManoftheHouse mistakenly thought it was his lunch and he ate it!  I was disappointed that I didn’t get to have this soup for dinner, but I took it as an endorsement — this soup has TheManoftheHouse Seal of Approval.

Goulash Soup

Goulash Soup

1 1/2 lb. beef (chuck, round, etc.)
2 tablespoons bacon fat
1 large onion, diced
2 heaping tablespoons Hungarian sweet paprika*
Salt and Pepper
2 tablespoons vinegar
2 tablespoons tomato past
1 1/2 tablespoons caraway seeds
1/2 teaspoon marjoram
1 clove garlic, diced
1 14-oz. can beef broth
1 quart water
4 – 6 medium-sized potatoes, peeled and diced

Cut beef into 3/4″ to 1″ cubes. Heat bacon fat in soup pot and saute onion until golden. Sprinkle with paprika and saute a minute or two, stirring constantly over very low heat. Add beef and stir around well in paprika and onion mixture. Let meat sear and brown very slightly. Sprinkle with salt, pepper and vinegar and stir in tomato paste. Simmer 3 or 4 minutes, then add caraway seeds, marjoram, garlic, beef broth and water. Bring to boiling point, cover and simmer gently 45 minutes, or until meat is almost done. Add diced potatoes and cook slowly 15 to 20 minutes longer, or until meat and potatoes are thoroughly cooked. If you like your soup a little thicker, scoop out a little broth, whisk it with a tablespoon or two of flour until smooth and return to soup pot. Simmer 5 or 10 minutes longer for broth to thicken. Check seasoning and serve in deep bowls.

Goulash Soup

Now, open wide, and don’t forget the nice crusty bread for soaking up the yummy broth. Guaranteed to keep you warm on frosty nights!  And for dessert, you might want to try one of these:

Tim Tam

I just want all of my Australian friends to know how excited I was to find Tim Tams! I’ve read about them on so many of your blogs and someone told me they’re now available here in the states at Target stores. They’re just as good as everyone says they are! I got the caramel version because it seems to me that any great cookie can only be made better by the addition of caramel. The Pepperidge Farms website says that these cookies are for a limited time only. Uh-huh. They’re just going to get us all hooked and then pull our supply. I have the shakes already. Sorry for all of those of you who are currently dieting, but if you’re not, here’s a coupon to help you get hooked too.

Oh, and I’m sure you’ve all noticed the adorable BOM that Anne Sutton is offering.  There are tons of really cute blocks popping up all over, but have you seen The Happy Zombie’s version?  (In the words of Mrs. Doubtfire, “Brace Yourself, Effie!”)  I almost fell off of my chair when it popped up on the screen.  What Crazy Mom is to quilts, The Happy Zombie is to color and design.  There IS a reason for their wacked out blog names!!!

And thus endeth my link-fest.  Go forth and eat, sew, and be merry!

XOXO,
Anna

*If your paprika is old, throw it out!  I never realized the difference fresh paprika makes.  I was to the point of adding 4 Tbsp. of paprika to this recipe and it still didn’t have any flavor.  I switched to new paprika and voila!  It does get old and flat!

A Busy Blogaversary

WooHoo!  It’s my Blogaversary!  Well, it was actually yesterday….hmm, since it’s past midnight, I guess it was actually two days ago on the 29th.  I meant to post yesterday, but there’s been lots of busywork around here.  It’s nice to have time off of work to be able to catch up on some of the things that need to be done around the house.  We were lucky this morning and managed to check off a big to-do without even trying.  Some young men from Colorado knocked on the door and offered to trim our poor broken paper bark birch tree that was damaged in the ice storm last week.  Here’s the before and during shots:

Broken Birch Broken Birch

I didn’t think that poor tree would look normal again, as two big branches had been snapped off.  I think the tree trimmers did a great job.  They have a company in Denver but they said, in the wintertime, business dries up in Denver so they spend the season chasing ice storms.  We’d been talking about having that tree trimmed for the last year or two, so we felt like we got a two-for-one job.

After the tree-trimming, I spent the afternoon with TheManoftheHouse helping him to clean his office at work.  It was FIL-thy!   I think his paper hoarding could rival the fabric hoarding in my sewing room.  All the dust gave me a headache, but I’m glad that nasty job is over too.

When we returned from work, we tried a new recipe that TheManoftheHouse picked up a few weeks ago from a sample table at Sam’s Club.  Cranberry Turkey Crescent Pinwheels.

Cranberry RollUps

They’re a great way to use up Thanksgiving/Christmas leftovers and we really liked them.  Just take a can of Pillsbury Refrigerated Crescent Rolls, unroll the dough, and separate into rectangles (two triangles together).  Press the seam together to make a uniform rectangle.  You’ll have four rectangles.  Spread about 2 tbsp. of cream cheese on each rectangle.  Cover cream cheese with some thinly sliced turkey and then spread some cranberry sauce on top of the turkey.  (The original recipe called for dried cranberries, so if you don’t have leftover fresh cranberry sauce, you could use those.)  Roll up the rectangle from a short side and press the seam to seal.  Cut each roll into 5 or 6 slices and place cut side down on an ungreased cookie sheet.

Cranberry RollUps

Bake for 14 to 16 minutes or until light golden brown.  Serve Warm.  TheManoftheHouse gets tired of all of our usual leftover suspects, but he really enjoyed these!

Now for the blogaversary. Can you believe it’s been TWO years??? I can hardly believe it! This last year has been really amazing for me blog-wise, and it goes without saying that the absolute highlight was making the trip to Scotland and cat-sitting for Isabelle.Cupcake Bunny Meeting the fabulous Life family was so exciting and it would never have happened without our blogs.  Like I mentioned to Isabelle the other day, every time I read her blog it’s like a gift that reminds me of our wonderful trip.

I’ve also had the fun of meeting Cami, Melly, Lucy, Gail, Abi, Sharon and Carol.  (And I certainly hope I didn’t forget anyone!)   All such clever, creative women.  And then there are all of you, my imaginary friends.  I’m terribly addicted to all of your blogs and everything that I learn from them.  There’s so much inspiration out there it’s just mind-boggling.

Thank you, thank you for all the time you take to visit my little blog and leave me such nice and thoughtful comments.  I can’t imagine blogging without the two-way conversation that comments provide.  Now, if you’ve been here for at least a year, you know that a blogaversary means a bunny giveaway.  If you’re interested in a chance to win Mr. Cupcake Bunny Pincushion, just leave a comment by, oh, let’s say, midnight (ThimbleannaLand time), Wednesday, January 7th and I’ll draw a winner on Thursday, January 8th.

In the meantime, my very best wishes to you for a Very Happy, Safe, and Healthy New Year!!!

XOXO,
Anna

Icy Christmas?

For those of you in the northern half of the US, is it cold enough for you out there? We got a whopper of an ice storm last night. It’s beautiful out there and ice is covering everything. I went out early in the morning to snap a few pictures, but after watching the tops of a few of our trees come crashing to the ground, I decided it would be safer inside the house.

Icy Outside

Our house is full tonight as MeMum/BigDaddy and CrazyBIL/MyDadLovesMeBestSister are all without power. We’ve been lucky and ours is still on.  Lots of stores and schools were closed and I thought how sad for all the school children who had their Christmas parties planned for today.  The next few days aren’t looking much better weather-wise — it’s not supposed to be warm enough for the ice to melt.   I’m wondering how much longer many of the bent over branches can last.  Even more, I’m wondering how Santa and his reindeer are going to keep from sliding off of the roof!

Icy Outside

I stayed in most of the day and finished decorating (finally!) and eeked out my first batch of cookies.  For me, it isn’t Christmas without Angel Slices.  MeMum has been making them for as long as I can remember.  The recipe is on page 703 of The Joy of Cooking (at least in my version) and I love what the editors say about it:

“Many a copy of the Joy has been sold on the strength of this recipe.  One fan says her family is sure these are the cakes St. Peter gives little children at the Gates of Heaven, to get them over the first pangs of homesickness.  Her family has dubbed them Angel Cookies.”

Angel Slices

The Joy.  I have a friend who calls it the Joy too.  “…such and such recipe is in the Joy.”  I love it.  If you google “The Joy of Cooking Angel Slices”, you’ll find several sites that have the recipe.  (Although I found one site where they add nutmeg and vinegar — my version of the book doesn’t have those two ingredients listed in the Angel Slices recipe.)  If for some reason the people who are posting the recipe have been arrested and you can’t find it, e-mail me and I’ll send you a copy.

Angel Slices

You’ve probably already seen this, but since we’re talking cookies, you should check out this beautiful cookie post. I read it with my mouth hanging open. After that, you’ll need a little gift-giving humor, so go and read a little something to tickle your funny bone.

And finally, THANK YOU for all the CrazyBIL love and good wishes. CrazyBILHe’s home from the hospital now and trying his very best to behave himself — which is very difficult with all the trees and branches down everywhere that need to be taken care of. He doesn’t sit still very well!  Anyway, I thought I should show you what we’re dealing with here. This is an old picture of CrazyBIL and it’s one of my favorites. Crazy, huh?   If I could give all of you a gift for Christmas, it would be for you to have your very own CrazyBIL.   He’s a really fun guy and he makes me laugh. A. Lot. I probably should change his name to CrazyAboutBIL!

XOXO,
Anna

Carrot Puff

I love this time of year in blogland. Are you all finding as much holiday inspiration as I am? I need to quit blog surfing! I was editing pictures, and then I started snooping around the picture services (where at one time or another I loaded pictures for printing) to see if I can get digital copies of my pictures (since I lost most of them when our hard drive crashed). Did you know that they charge you to download your own pictures??? That’s pretty funny! (Not.) They’re my pictures and I have to pay for them. Huh. I guess I just need to be re-educated and change my thinking to look at it as paying for storage services.

Oh well, once again, it’s the first Thursday of the month so that means it’s time for another recipe box swap. Our hostess, Randi, at I Have to Say, has chosen Holiday Favorites as our theme this month.

Photobucket

Wow. How to choose? We have several holiday favorite recipes in our family that we have every year. It’s not quite cookie baking time for me, so I’ll wait for our favorite cookies. And it just didn’t seem right to make MeMum’s fabulous steamed cranberry pudding or our beloved egg casserole when it’s not Christmas Day. So, I’m going to post our favorite holiday vegetable — Carrot Puff. MyDadLovesMeBestSister came home with this recipe several years ago and it’s been a favorite ever since then. We don’t always have it with one specific meal (Thanksgiving, Christmas, or New Year’s) but we do always have it at least once during the holidays. I hope you like it as much as we do! (And excuse the odd pictures. Carrot Puff is about as photogenic as Cinderella’s ugly stepsisters, but it tastes a WHOLE lot better.)

Carrot Puff

Carrot Puff

1 lb. carrots, peeled and cut into 1-inch pieces
1/2 cup butter, melted
3 eggs
1 cup granulated sugar
3 tablespoons flour
1 teaspoon baking powder
1 teaspoon vanilla

Carrot Puff

Grease an 8-inch square baking dish. Place carrots in medium-size saucepan and cover with salted water. Bring to a boil; reduce heat and simmer, uncovered, for 20 minutes or until carrots are tender. Drain.

Place butter, eggs, sugar, flour, baking powder and vanilla in blender or food processor. Add carrots a little at a time and puree the mixture. Pour into prepared baking dish.

Carrot Puff

Bake at 350 degrees for 45 minutes or until firm. Let stand for 5 minutes before serving.

This carrot puff is very sweet, so you might want to cut down on the sugar a bit. We love it though! And because I was a little disturbed that the carrot puff is so orange and autumn-y looking, I put a bow on it and put it under the Christmas tree for you.

Carrot Puff

Enjoy!

XOXO,
Anna