At the Cabin

This past Saturday was my parents 50th wedding anniversary so my brother, sister, and I rented a cabin by a lake for a three-day family weekend.  Happily, our entire family was able to come including my son and daughter and their spouses, we had a wonderful weekend. 

My daughter-in-law does photo restoration so she restored a photo we had of their wedding day and gave it to them as a gift.  My parents have set such a wonderful example for their family, I couldn't have asked for better parents.

I can only hope I have set such an example for my children.  Here they are in the center of the photo with their spouses.

The weekend gave us lots of time to visit around a campfire.  It was so good to spend time with my sister and her husband from Washington state.

There was time spent in the lake and walks amongst the thick foliage that is northern Minnesota.

Rhubarb Cream Scones

Rhubarb Cream Scones

as seen on The Way the Cookie Crumbles with a healthier version over at Mahlzeit

2 1/2 cups ( 12 ounces) all-purpose flour

1/2 cup sugar (3.5 ounces) plus 3 tablespoons

1 tablespoon baking powder

1/2 teaspoon salt

3/4 stick (6 tablespoons) cold unsalted butter, cut into bits

2 cups diced rhubarb (1/4-inch cubes), about 3 stalks

1 large egg

1 large egg yolk

1 cup heavy cream

1.  Preheat oven to 400F. and line a large baking sheet with parchment paper.  Adjust a baking rack to the middle position.  In a small bowl, mix the rhubarb with 3 tablespoons sugar.

2.  In a food processor, pulse the flour, 1/2 cup sugar, baking powder, and salt a few times, just to mix.  Distribute the butter evenly over the dry ingredients and pulse until the mixture resembles coarse meal.  Transfer to large bowl.

3.  Stir the rhubarb into the flour mixture.  Lightly beat the egg, yolk, and cream together in a bowl (use the same one you used for the rhubarb), then add this mixture to the flour mixture.  Stir until just combined.

4.  On a well-floured surface with floured hands, pat the dough into a 1-inch-thick round (about 8 inches in diameter).  Using a 2-inch round cutter or rim of a glass dipped in flour, cut out as many rounds as possible, rerolling scraps as necessary.  Arrange rounds about 1-inch apart on baking sheet and bake for 15 to 20 minutes, or until pale golden.  Transfer the scones to a cooling rack and let them cool slightly before serving.

Ginger Muffins

Ginger Muffins

adapted from: Martha Stewart Entertaining

2 sticks unsalted butter
1 cup molasses
1 egg
1 cup sugar
2 1/4 cup all-purpose flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon ground ginger
1 1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
Grated rind of 1 large orange
1/2 cup boiling water
4 tablespoons sour cream
Pinch salt

Preheat oven to 350 degrees.  Butter pan.  Melt butter in molasses in a small saucepan.  Cool.  Beat egg and sugar until fluffy.  Sift dry ingredients together.  Add to the egg mixture alternately with the butter and molasses, stirring well.  Add the rind, boiling water, salt, and sour cream.  Blend well.

Fill muffin tins half full.  Bake in preheated oven until puffed, about 15 minutes.  Turn muffins onto rack to cool.

Sicilian Chicken

  

Sicilian Chicken

1 whole chicken

3 tablespoons olive oil

1 tablespoon of butter

1 onion, chopped

2 stalks of celery, chopped
3 cloves of garlic, chopped
1/4 cup of white wine
1 tablespoon of capers, drained and rinsed
2 bay leaves
1 tablespoon of dried thyme or a few sprigs fresh (I used fresh lemon thyme)
1 tablespoon of tomato paste
1 cup of chicken broth
1 cup of green olives, pitted and sliced (I left these out)
1/2 teaspoon of crushed red pepper flakes
black pepper to taste
salt to taste

Preheat oven to 350 degrees.  Season chicken with salt and pepper.  In a large pot, saute' the chicken in butter and olive oil until browned.  Take the chicken out and set aside.  Saute' onion in the same pot until it becomes translucent.  Add celery and saute' until it begins to soften.  Add garlic and saute' another minute watching it closely so it doesn't burn.  Add wine, capers, bay leaves, thyme, tomato paste, chicken broth, red pepper, salt and pepper.  Add chicken back to the pot, cover and place in 350 degree oven and bake until the chicken is cooked through.  Chicken will pull away from the bone and juices will run clear when pricked with a fork; time will vary depending on the size of the bird.