My Grandma's Hot Chocolate Recipe Made by the Cup, Delicious, Easy, Inexpensive, and Versitle

I will admit to getting old insomuch as it would be quite impossible to deny at this point with children in their mid 40;s!  But further I do not mind it.  No, not at all really.  I think it is because I had such wonderful Grandparents and thought them the most wonderful and amazing people in the whole world! So they were beautiful to me.  I loved the snow white hair and the big smiles on softly wrinkles faces.

One of my favorite memories of my Mother's Mother was the hot chocolate she made us.  It makes me wonder why today people are buying mixes? They just must not know about this? The other beauty of this is that it is actually "warm" chocolate and not all that hot which works quite well for little ones who really do not like "hot" anything, but generally have to wait for things to cool before they can enjoy them fully.  Here is her pure and simple recipe.  You may tweak it for flavor intensity and sweetness. Heat in the microwave to warm it more and just generally enjoy!

Ingredients for Grandma's Hot Chocolate:

1 t. unsweetened cocoa powder (Grandma used Hershey's Cocoa Powder)
1 T. sugar
pinch of salt
1/3 C. very hot tap water or boiling water (Grandma used hot tap water)
1 1/2 C. whole milk ( Grandma used right from the refrigerator but you can warm it if desired)
marshmallows, optional

Place the first 3 ingredients in a 2 cup glass measuring cup or other large mug. Stir together and add the very hot water and stir until the dry ingredients are dissolved.  Stir in the milk and serve.
Garnish with marshmallows if desired.  Yield 2 cups.  Yummy!  May you never buy mix again!

Amazingly Flavorful Bean Soup, Low Calorie & Highly Satisfying Simmered with Parmesan Chunks

It had long been held to save the rinds from hard cheeses to flavor soup.

I am obviously in soup mode with a high degree of comfort food woven throughout!  The day is cold, clammy, and grey.  But my house smells unbelievable.  I came across a recipe on Food52 that inspired me and I have adapted it a bit to our likes.  The combination of navy beans and great northern beans yields a bean the semi dissolves and thickens and one that does not but holds together more, which my family likes. I have flavored this with a quart of my home canned tomatoes, a couple of rinds from Parmesan cheese I had saved to flavor soups with and aromatics. 

I had enough Parmesan rind for two nice chunks.

Ingredients for Amazing Bean Soup:

1 C. dry northern beans
1 C. dry navy beans
1 large onion diced
6 large cloves of garlic peeled and minced
1-2 stalks celery in bite size chunks
1-2 carrots diced in bite size chunks
1/4 t. dry thyme
1/4 t. crushed rosemary
2-3 T. olive oil
1 T. kosher salt
1/2 t. ground black pepper
1 t. sugar
1 quart home canned tomatoes or a 28 ounce can of whole tomatoes + 1/4 C. water
3 1/2 C. good chicken stock
1-2 chunks of Parmesan cheese rinds about 2" x 1" x 1/2"

Soup, beautiful soup!

Place the beans in a large heavy bottomed kettle and cover 1" with water.  Cover and bring to a boil.   Boil exactly 1 minute.  Turn off the heat and leave covered for 1 hour.  Drain the beans and return them to the kettle.  Add all of the remaining ingredients and bring to a boil.  Reduce to simmer and cook an hour.  Taste and correct the seasoning. Remove the cheese rinds and discard.  When the beans and vegetables reach the desired tenderness serve steaming with additional Parmesan cheese.

Rehab: Modifing Window Treatments To Work and Modifing Spools of Thread for Horizontal Thread Posts

Window treatment has rings to fit a decorative pole.

One of our sons recently moved into a new home and I remarked how much I liked the window treatments gently puddled at the sliding glass door the first time I was there.  He remarked they were going because he didn't care for them!  So, he gave them to me when the new window treatments arrived!  Our whole family tends to pass things around! I think it a very nice tradition.  He sent his Grandmother some beautiful sheers she fell in love with from the dining room!

I can use these in the master bedroom here and it will have a room darkening effect for when Brian wants to take a nap as they are darker than the ones currently hanging.  They also go quite well with the paint color of the room.

THE PROBLEM:
I really don't want to install new rods but these have large rings to place a pole through.  Currently European rods are up that are about 2" deep and call for a deeper channel on the treatment.  I like them too!  There is also a regular rod inside shallow mounted inside the European rod.

PONDERING;
I have been "pondering" this  for better than two months now trying to decide how much trouble I want to go to to hang these.  Those of you who follow or know me have read about my "pondering" before and find this part to be no surprise!

Close the casing by stitching 1/8" above the open edge to close.

MY SOLUTION:
Yesterday after measuring I decided to simply turn under the top section of the fabric at the line of stiffening so the rings are on the backside of the channel where they cannot be seen at a depth of 2 1/2" - 3"  plus, and run a line of stitches to close ( about 1/8" from the open edge of the fold) and form the channel.  Then thread them onto the European rods and I am done.  Since they are longer because they were originally hung to puddle they are just perfect loosing the extra length for our situation.

Finished front top casing to fit a European rod.

This is a beautiful as well as easy solution.  Good "pondering!"

Thread post horizontal.

ANOTHER PROBLEM:
The other issue that repeats since I got a new sewing machine with a horizontal thread post is the snagging of the thread on the edge of the spool. 

Traditionally there is a slit to catch a loose thread on when you have finished sewing.  Newer spools do not have this slit.   I have HUNDREDS of spools of thread, not counting the ones that are wooden spools I have removed from service.  They catch on this slit and hang up the machine as it feeds from the underside of the spool and pulls the thread right into the slit.

This one was easy because it was soft plastic.  Not always the case.

MY SOLUTION:
Take a knife and cut down into the slit and pulling the blade to form a shallow trough or flattened "u".  Next file it smooth so the thread will not catch.  Ready to go.

This is a pain and I have considered keeping a second machine at the ready with a vertical thread post for these types of jobs.  If you have an easier better solution PLEASE SHARE IT WITH ME!

Hubby's Vintage Army Blanket Makes Best Ironing Board Cover Ever and Saves $$.

I love vintage textiles and cherish and press them.

Yesterday as I finished up ironing a big stack of vintage cloth dinner napkins, vintage ladies hankies, and luncheon napkins I wondered about this as a post as I doubt very many people even use or own an ironing board any more?  It occurred to me people who sew do, and then I remembered where I came up with the idea and thought I might pass it along.

My husband Brian is a Vietnamese war era veteran and served in the US Army in Germany.  This army blanket has been with us for the 41 years we have been married.  I have washed it many times and it has mostly been on a closet shelf.

A few months ago I was reading QuiltingBoard.com as I do and came across a conversation about ironing board covers.  I have been very unhappy with the last few ironing board covers I had purchased and found it an interesting read.  Several solutions which I don't even recall now were discussed but the one using the Army blanket caught my interest! 

I retrieved the blanket, folded it to fit the top of my board and thought to give it a try before deciding to go further in custom fitting it!  Low and behold it has been there every since that day!  I had expected to have to cut and alter it. Perhaps add a casing and a draw string.  But NO, it works fine as is!

It does not shift or move a bit.  It lays flat.  The wool holds the heat well and irons beautifully.  It is thick enough not to let the metal pattern of the board develop.  Steam just works great on the wool cover.  I LOVE IT.  After using a half a can of spray starch I can just wash it and fold it until next time. 

Handy Dandy Army Blanket Ironing Board Cover.

This saved me $40. for a new cover and pad.  It works way better than anything I have ever used.  I still have it in tact as a blanket as needed.  I am a thrifty and happy camper! 

Megan's Steel Cut Oatmeal

This recipe is adapted from orangette.blogspot.com a site I have enjoyed for some time.  Until today I had never tried steel cut oats but in my endeavor to improve out diets it was time!  They are good!  I especially like the nutty flavor from toasting the oats before cooking.  I served with fresh blueberries and maple syrup.  Delicious!

Ingredients for Steel Cut Oatmeal:

1 T. butter
1 C. organic steel cut oats
3 1/4 C. filtered water
1 C. whole milk
1 T. natural cane sugar
1/2 t. kosher salt
maple syrup and blueberries or whatever you enjoy

Using a cast iron or other heavy skillet melt the butter.  Add the oats and stir toasting until fragment and lightly browned, about 5 minutes.  Set aside.

Take a heavy bottomed 2 1/2-3 quart saucepan and add the water, milk, sugar, and salt.  Being to a simmer watching closely as this can quickly boil over.

Stir in the toasted oats.  Adjust the heat to a slow simmer and partially cover the saucepan.  Cook stirring occasionally to keep from clumping for 25-30 minutes.  The cereal will still be a bit loose.  Not to worry!  It will continue to thicken.  Remove the pan from the heat and allow it to rest for a few minutes with the lid still partially covering.  Then serve hot with fruit, maple syrup, brown sugar, or honey.   Yield 4 servings.

WARNING;  While this was tasty it did NOT agree with me and have been up all night!  Feeding the rest of the package to the critters and wishing them well!  If you make this try a partial serving the first time out to be sure your system will handle it gracefully.  Just a word to the wise.....diane

Chicken Cutlets and Rice Pilaf a Penny Pincher's Meal for Four

When I buy a whole boneless chicken breast and trim it myself I like to split them not only in half at the center but also in half by thickness.  It works best if they are partially frozen if it is your first try. Anyway, until you get the hang of this!  First halve them at the center.  I like to trim any fat off and the line of cartilage that joins the two sides.  Next on a piece of parchment I arrange one of the halves and place my left hand flat on top.  Next I use a sharp knife and guide it half way through the thickness.  Repeat for the second half.  This yields me four very nice big slices of chicken.

Note:  When making this menu I start the Rice Pilaf before the chicken and it works out perfectly for me.  However the rice can hold a few extra minutes with the lid left on the pan or the cutlets and hold in a preheated 200 degree F. oven as described if need be .

Ingredients for Chicken Cutlets:

4 sliced chicken breast pieces cut as above, or ask your butcher to do this
salt
pepper
1 C. flour
2 eggs beaten
1/2 C. grated Parmesan cheese
2 C. Panco bread crumbs
1/2 t. salt
1/4 t. pepper
oil for frying

Place the first chicken slice on the parchment and cover it with plastic wrap.  Using a meat tenderizer. or mallet,  or small frying pan pound out the chicken until it is evenly thin about 1/4" in thickness.  Process the remaining pieces the same way.  Salt and pepper each piece.

Arrange a breading station with a dish of plain flour, a dish with the beaten eggs. and a dish containing the well mixed cheese, crumbs, salt, and pepper. 

Heat about 1/2 to 3/4" of oil into a heavy skillet and begin breading the cutlets.  Dip the first slice of chicken into the flour on both sides shaking off any excess.  Dip the floured chicken into the egg  turning so both sides are coated.  Next liberally dredge the egg covered chicken slices with the crumb and cheese mixture again shaking off any excess.  Place the breaded cutlet into the hot oil and fry until browned turning to cook both sides.  This takes 3-4 minutes a side.  Place the cutlets into a preheated 200 degree F. oven on absorbent paper on an oven prof platter until all of the cutlets have been cooked.  They can hold until the rest of the meal is finished.

Ingredients for Rice Pilaf:

1/2 C. orzo
1 C. long grain rice
1-2 cloves of garlic diced very finely
2 C. chicken stock
2 T. butter
salt and pepper to taste

Melt the butter in  a wide bottomed pan with a tight fitting lid.  Add the orzo and toast lightly.  Add the garlic and the broth stirring well.  Lightly salt and pepper and bring to a boil.  Reduce to a simmer and cover.  Let this slow simmer for 20 minutes before removing the lid and tossing with a fork.  Taste to correct the seasoning and serve hot.  Yield four servings.

Carmel Corn, a Fall Tradition at Our House.

The tree just outside our living room window has it's leaves starting to turn color.  First bright yellow then to a deep red then it sheds purple berries.  It is the first visible sign of fall in our neighborhood.

With the fall comes the apple cider and doughnuts, bond fires, hay rides, and I make Carmel corn! 

I saw this three months ago when it was posted as Crazy Karo Crunch on  blogingwithchildren.blogspot.com    She noted her Grandmother had made it and it tastes a lot like the flavors of Werther's candy over popcorn!  And it DOES!  We love it!  Plus, it is oh so easy to make.

Ingredients for Caramel Corn:

1/2 c. butter
1/2 C. light Karo syrup
1 C. brown sugar (I used light.)
1/2 t. vanilla
2 quarts popped corn (I used Boy Scout pop in the microwave, 2 bags.)
cooking spray

Preheat the oven to 200 degrees F.  Either spray a half sheet pan with cooking spray or if, like me, you want little mess to clean up, line the pan first with heavy duty foil, then spray! Set the prepared pan aside.

Pop the corn and VERY IMPORTANT, pick out every single un-popped kernel, or old maids as we call them, and spread only the popped kernels out on the prepared pan.

In a heavy bottomed medium pan combine the butter, Karo, and brown sugar and stir until it boils over high heat,  Reduce the heat to medium-high and boil for EXACTLY 5 minutes.  Turn off the heat and stir in the vanilla.

Quickly drizzle over the popcorn and stir to coat.  Bake for 15 minutes.  Stir and bake for 15 minutes repeating until the corn has baked for an hour.  If you like nuts in your Caramel corn, feel free to add them at the beginning of the last 15 minutes.  We ate most of it right away but you can store in an airtight container for a week.  (Trust me, you will watch this disappear!)

Allow to cool, break apart,  and serve!

Do not lick the hot spoon and hot Caramel.  It will be tempting!

Do not add  baking soda!

I only have one dirty pan, a spoon, and a measuring cup to clean up!

Beef and Noodles from the Pantry and Planting Flowers and Herbs. (Playing in the Dirt!)

This week I am primarily using up things from the pantry, freezer, and refrigerator that have been accumulating and making room.  A bit like a purging....I may well wind up taking some canned goods to the food bank as I almost never use them but have them on hand as back up emergency stock in case of unforeseen circumstances.  Generally speaking I buy fresh meat, fruits, and vegetables each week.

There was a chuck roast I had trimmed up and used for something but saved the trimmings and a good bit of the less nice portions of meat for the freezer.  This morning I set them into water with garlic, onion, salt and pepper and they have been simmering away.  My thought is to pick the good meat out and add it back to the stock with carrot, celery, and perhaps a chopped onion to make a hearty noodle soup for tonight's supper.  This link is to how to make stocks in general if you are interested in making up your own .    thehiddenpantry.blogspot.com/2012/05/make-stock-to-freeze-clean-out-your.html    These links give my recipe and instructions for making homemade noodles.   thehiddenpantry.blogspot.com/2011/11/make-egg-noodles-for-now-or-store-in.html   or    thehiddenpantry.blogspot.com/2010/09/home-made-noodles-evolve-from-self.html

It is not a very warm day as it started raining in the night and is to resume again this afternoon.  So it would be a good soup night I think.  Cole slaw and some canned peaches from last summers crop sounds easy enough.   The link for my Cole slaw recipe follows here.   thehiddenpantry.blogspot.com/2011/02/creamy-potato-salad-and-cream-cole-slaw.html    The link for the peaches follows here.    thehiddenpantry.blogspot.com/2012/08/canning-nectarines-peaches.html There are frozen homemade noodles in the freezer too, ready to cook,  so there is certainly not a big effort going into any of this!

Old Fashioned Sage wintered over as did Chives, Onion Chives, and  German Thyme.  Rosemary, Basil, and Pineapple Sage have bee added and I am hunting a couple of others.

Sounds good to me! I have finished planting all of my containers to the front and rear of the house and the little garden is ready for a second planting in some areas that have seen the first crop.  I am going to look for tarragon tomorrow it is a harder herb to find around here and I haven't seen any yet but there are still some places to explore.  I will be terribly disappointed if I can't lay my hands on some.

Aloe is a staple here.  I added some annuals to the pot of lanky Lemon Grass to fill in with color.

Happily I put out some pineapple sage for the hummingbirds to enjoy and have been keeping their nectar changed.

Love my herbs!  Dill, Parsley, and Cilantro.

I think I may put out a second row of basil as I just love to see and smell it growing.  There would be plenty to share should I do that!

4:30 PM, I am excited.  Stopped at the Newburgh Country Store and carried off the last 4 Tarragon  starts they had at half price!  Now it is pouring down rain so I will have to wait until tomorrow to find them a home here.