Sunday, July 26, 2009

Friday: of atlatls and tomahawks and turkey

Still posting over at the other blog. We cooked up a major food fest. Fifty pounds of turkey and all the family trimmings made dinner amazing. Tim brought 300 ears of sweet corn from the Scattergood Farm and School and that was still delicious this evening.

Here is the travel news from Friday

Thursday: The first full day of food

I'm still posting over at my travel blog. Today featured delicious foods in beautiful presentations.

Thursday in a nutshell

This was a lunch fruit platter. We just served fruit and sandwiches. For dinner we made lemon/garlic chicken, rice, roasted turnips. It was another amazing day of food.

Moving into Camp

I'm posting at the travel blog. Find the narrative here:

We Move Into Camp

Shopping for the Big Reunion

A quick hunting and gathering post at my travel blog.

Hunting and Gathering

Wednesday, July 22, 2009

Shopping with Liz

We are busily preparing for the family reunion. The first one that I remember was 40 years ago in 1969 at the Isaak Walton League clubhouse in Madison, SD.

Yesterday Liz and I filled two flatbeds at Sam's Club Warehouse. Now, I have my issues with Sam's Club and Wal-Mart, but when you are shopping for 50 people for 5 days, sometimes you just need the big box of whatever!

We have been doing this shopping for a few reunions now, and the excel spreadsheet has become a google docs spreadsheet and now we are able to collaborate around who is bringing what and who will be where and when.

Liz and I purchased 18 loaves of bread, so many rolls and buns, 30 lbs of pork, 25 lbs of chicken pieces, 25 lbs of turkey, dozens of eggs, lbs of cheese and deli meat, flour, sugar, olive oil, bacon, sausage, and tons of other items- my cousin Tim is bringing the produce from the wholesaler that he uses.

So, the tremor of excitement is running through the girls, and my sister stil has a "to-do" list that is impressive. As soon as I can I will post that photo I took of the sky outside of Sioux Falls on our way home from round one of hunting and gathering.


Sunday, January 11, 2009

21 Things I learned from pie crust

Paul C over at quotereflections asks:
What is your skill which has been developed through practice and experience? You have respect for this skill and are always open to refinements.

I make pies. And in a nod to Garr Reynolds at Presentation Zen and his reflection on the artistry of jazz, my reflection on Pie Crusts.

Twenty-one things I've learned from pie crust

A good recipe is the best road map.
Never try to double a batch. It makes sense to stay small.
The harder you work it, the worse it tastes.
Enjoy getting messy.
Simple is best, but flashy has its moments.
It's about the fruit.
Create for more than the taste. It should smell and look amazing, too.
Too many pies and they are no longer special.
It's possible to make a classic with a twist.
It doesn't matter if your pie crust isn't perfect; don't be afraid to just roll one out.
Broken pie crust tastes delicious, too.
You have a taste for a pie? Make one!
Sure, it's cool if you don't need a recipe, but those that eat the pie can't tell the difference.
Pretentious pie might as well have come from Baker's Square.
Enjoy the process - eat a slice of apple coated in cinnamon and sugar if you want.
Invite someone to share the pie with you - it tastes better when you share.
Simplicity is supremely delicious; avoid the lure of too many flavors.
Empty pan means a full stomach.
Fruit, sugar, flour, heat.
If you think you have mastered the crust, you've probably begun to compromise.
Bake, bake, bake.
Generosity and curiosity are your greatest gifts; nurture them in yourself and in those who share your table.

Saturday, January 3, 2009

Two weeks of eating and sleeping

The children are noticeably taller. My husband thinks that this is because they sleep for twelve hours and eat, like sharks, constantly when they are awake. That is what vacation time is for: to give your body time to get caught up. They don't grow like weeds; they grow like a well tended garden.
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So What Are We? Chewish? by Kate Tabor is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.