Hey #dudeperfect, if you’re listening… this #dad of the year would love to meet you!
Author: Sadie's Nest
The Curry, Bacon, Lettuce, and Tomato Sandwich
I was eating my daily dose of vegetables and enjoying them thoroughly because they were generously doused with my Gram’s Curry Dip. And the thought occurred to me, “I wish I had a piece of bacon to dip in this right now.” (Admittedly I have issues). It was a total “light-bulb” moment, except you have to say it like Gru from Despicable Me. So let’s take Gram’s dip to the next level… a spread. Oh my goodness, you won’t be sorry.
Serves 2
As organic as possible:
4 slices thick white country bread
6 thick bacon slices, cooked crispy but meaty (you bacon lovers know what I’m saying)
2-4 leaves iceberg lettuce (depending on their size)
4 slices ripe juicy tomato
4 Tbsp Gram’s Curry Dip
Place the bread in a toaster oven (or toaster obviously) and toast lightly, for a little texture but maintaining softness. Spread some of Gram’s Curry Dip on the insides of all four slices (so the goodness is on the top and bottom of your new favorite sandwich). Layer on the lettuce, tomato and bacon. Top your sandwiches, cut them in half and serve. Then gloat, because those cute little cafes with their fancy sandwiches have nothing on you right now.
Gram’s Curry Dip
This dip graced the table of almost every holiday growing up. It’s beautiful color adds life to any table setting and the curry gives a flavorful burst I find myself craving. Something this special shouldn’t be so easy to make.
1 cup Hellman’s mayonnaise**
1 tsp garlic salt
1 tsp horseradish
1 tsp dry onion (can substitute with fresh minced)
1 tsp vinegar
1 tsp curry powder
Put it all in a bowl and mix. Now you’re awesome because you just made something delicious which happens to be treasured by many (I have a big family). Let it sit in the fridge for a couple hours to let the flavors mingle. Serve as an accompaniment to your favorite dipping veggies.
**Gram used Hellman’s mayo and it is classic and delicious; but if you’d like to sub for organic I understand.
The Perfect Weekend
I imagined it all going very differently. It was going to be an outdoor wedding. My husband was the best man for his long time dear friend. We rented a house on a lake with my husband’s sister and her family for the weekend. The kids were all packed, from swimsuits to wedding guest attire. I could just envision myself writing stories while the kids played on the beach. At its peak, we would dance on a floor under a grand white tent in the woods. My sister-in-law was stopping at the grocery store to have the house stocked with muffins, pizzas, fruits, veggies, sodas, etc. upon our arrival. It was going to be perfect.
There was a minor set back the night before we were leaving my 9 year old came down with a 104.3˚ fever. Alternating Tylenol and Motrin, we had the fever was in control, and by morning at medicine time he was a steady 98.7˚. Hoping for a fluke, some kind of fast and furious 24 hour bug, we decided to take our chances and head out for the 4 hour journey north. The car ride was as expected; hungry kids, potty breaks, diaper changes, music and movies. I forgot my laptop! Oh well, no work this weekend, all play. Pulling up to the rental was exciting, choosing our beds, checking out the scenery and the kids greeting their older cousin.
We opted out of attending the rehearsal dinner with my husband. We’re kind of a distraction, a traveling circus if you will. Besides, since the fever, Isaiah could use another night of recovery. Everything was under control as my husband left to fulfill his Best Man obligations. Pizza was in the oven, the kids just started a movie and my sister-in-law had gotten the baby to sleep. I got this.
I’m not sure what went wrong first. I guess it started with the baby waking up as soon as everyone left the house. He was starting to have some sort of reaction, and the preexisting rash on his face was getting inflamed and starting to ooze. All of the sudden the house felt cold and damp. I started coming down with an upper respiratory thing. Isaiah’s fever was back and his nose was bleeding. Elijah began a cough. By the time Owen got home I was spent. Things seemed to go downhill from there. Needless to say, there wasn’t much sleeping. By breakfast Naomi had an upset stomach so badly that she had two clothing changes. I was completely overwhelmed, and missing the wedding was inevitable. Owen of course had a commitment, but I would have to take one for the team.
Maybe it was because Elijah was licking up his spilled water off of the basement carpet? Maybe it was because Noah was in a constant state of scratching and my arm was exhausted before we even had lunch? Perhaps it was because Naomi was out of clean clothes? I felt like the walls were caving in. (Although that could have been the sinus pressure in my head.) I needed to get some fresh air and a moment to myself. I decided to walk down to the lake and take in some of the calm. Naturally as soon as I got to the dock, the next door neighbor needed to cut his grass with a jet powered lawn mower.
My precious niece opted to stay with me and the kids in lieu of attending the wedding. And I am forever grateful, because it was her optimism and suggestion of duct tape and one of her shirts that kept me going when I realized Owen had taken the diapers to the ceremony. At this point things were so ridiculous; all I could do was laugh. So much for the perfect weekend! Hey man, sometimes that’s how the cookie crumbles. Of course, I’m home and reasonable now, so I can say that.
Congratulations Lee & Amy! Wish I could have seen it in person!
Sunshine Blogger Award Nomination
Thank you to stephysweetbakes for nominating me for the Sunshine Bloggers Award! I am honored. Your supportive comments are always appreciated and your extensive list of recipes is amazing!
THE RULES OF THE AWARD:
•Thank the person who nominated you.
• Answer the questions from the person who nominated you.
• Nominate a few other bloggers.
• Write the same amount of questions for the bloggers you nominated.
• Notify the bloggers on their blog.
• Put the award button on your blog.
1. What is it you love about blogging?
Initially I loved the self expression. It gave me an outlet that didn’t require baby talk. But I am quickly learning to appreciate a community of extremely supportive men and women who are invested in sharing their lives and know-how; and lack of for that matter!
2. Where do you see yourself in 5 years?
Hmm, my youngest would be in kindergarten… It’s kind of a bittersweet thought. What would I do with all of that free time?? I’m so engaged in my daily life that it’s hard to imagine! Have a garden maybe? Taking care of chickens and a goat probably. Still cooking. I’d have to get back to you after a good night’s sleep.
3. Name one blog that you love that inspires you?
The Pioneer Woman! Her story about grabbing a donut and the glass case breaking made me laugh out loud. And her recipes are easy to follow and good.
4. Do you blog as a hobby or as a job?
It’s a hobby, but I pretend it’s my job.
5. Thinking back, where would you say you seen potential in yourself enough to actually start blogging?
Yesterday.
Now for my nominees…
1. The annalist; your postings are uplifting and kind
2. rachelmankowitz; i see your heart in your daily life, even if I don’y have a dog
3. Natascha’s Palace; I love your creativity in the kitchen
Questions for the nominees:
1. What do you think is essential to bring on a road trip?
2. What’s the best thing you’ve ever eaten?
3. As a blogger, do you prefer screen or texts in print?
A Grad Party for Claire
Do you think that when you have graduated high school, you would no longer want to be called Clair Bear? Well that’s the prerogative, of an older cousin, to think of her always as a little girl. However, I did just attend her graduation party and it was lovely. So lovely in fact, that I had to take a billion pictures to share for entertainment ideas!
I really have talented family members. I mean, really talented. And although I will spare you the long details of the name of every dish and the respective member of my family who created it; you can rest assured I tasted it.
The desserts were ridiculous!!! In the best way of course.
Claire was able to travel to Europe, and Paris was woven throughout the decor…
Clearly you see a pink theme here. Totes adorbs (that’s the Barbie’s Life in the Dream House talking). Pink was everywhere; Balloons poolside, college-to-be-attending letters, picture ribbons…
The fence was lined with bottles and flowers and pictures of the graduate.
The tree house was adorned with pics and memorabilia…
There were tents with refreshments outside.
Dinner included a lovely salad and pasta bar. And yes dessert was outstanding, but I just have to let you know that my Aunt Leann’s pesto was too, and I will be getting you that recipe… But look at these pink marshmallows and more fun things to dip in the chocolate fondue!
Claire, our newest graduate…
Yes, I took a bad picture of a good picture… but it was so cute! (And sorry, I don’t know who to credit for the original!)
Consider this a standing ovation:
Congratulations Claire!
i want
i want a calgon take me away bath moment. except I don’t want artificial bubbles. and i want it in a porcelain tub with iron clawed feet. i’d like it to be on a carrera marble floor bathroom, the kind i pinterest. i want freshly cut hydrangeas of purple pink and blue around the room and a large picture window overlooking a sand and grass landscape that fades into the ocean. i want to live the instagram life of @helloemilie for a day, maybe three, because it looks like the best beach version of an anthropology catalog. i want david chang to make me noodles for dinner. and then i want a chocolat chaud from le notre in paris. when i come home i want my freshly bathed kids to give me a hug and a kiss before they go to bed on a night that they sleep through ’til morning. when i wake up i want a leprechaun sized barista living in my kitchen cupboard. thank you
The Chef’s Potato Salad
Almost everyone I know grew up eating potato salad. It’s has to be as American (or German) as BBQ’s and potlucks. The recipe for potato salad is as diverse as the individual making it. Grainy mustard? Boiled eggs? Bacon? Red skin, yellow or Idaho? This recipe from the chef is cool, creamy and delicious! If you want a perfect side dish at your next gathering, here it is.
4 lbs Potatoes (your choice!), peeled, boiled (tender but firm) and chopped into spoonful size pieces
1 ½ Medium onions, diced
3 Celery stalks, diced
5 boiled eggs, roughly chopped
2 cups Mayonnaise
½ cup Miracle Whip
2 Tbsp Apple cider vinegar
2 Tbsp Sugar
2 Tbsp yellow mustard
1 tsp Salt
1 ½ tsp Pepper
Place potatoes, onions, celery stalks, and eggs in a large bowl. In a separate bowl combing mayo, Miracle Whip (for a little tang!), vinegar, sugar, mustard, salt and pepper. Pour the mayo dressing on top of the chopped foods and gently toss until all is coated. Place in the refrigerator and allow flavors to combine for at least a few hours and preferably overnight. Taste for seasonings and serve chilled.
North Star Brick Oven Bakery
Driving across the country in the Upper Peninsula, it’s easy to get lost in paved (and not paved) roads lined with pine trees and over-grown greenery. It’s far from urban living. The occasional home or building you pass by is noticed, but doesn’t necessarily jump out at you or scream “look at me, stop here!” Such is the case with North Star Brick Oven Bakery. It sits humbly about 13 miles north of Newberry, and may easily get overlooked to the common passer-by. But those who know it’s there and are familiar with the local treasure are certainly pleased with its location.
The owners, Joanne and Paul Behm, have been perfecting their sourdough hearth bread recipe for years. In fact, all they bake is sourdough bread; in several varieties derived of an ‘Alaskan Mother’ from 1956. The selections are subject to change; such as the “red and white” made of unbleached flour, cranberries, ‘St. Joe’s maple syrup,’ well water and sea salt, aptly crafted for the fourth of July. They are quick to explain the health benefits of sourdough and share any information they know about the process and method about baking it into loaves.
Some of the spices and herbs used in the loaves
Most bread these days is made with baker’s yeast. North Star Brick Oven Bakery makes their bread the traditional way. That means their sourdough contains microflora, a probiotic which aids in digestion and inhibits bad bacterial growth. And sourdough microflora contains all of the amino acids of most plant proteins without the protein that forms gluten; so even those with gluten intolerances can often eat traditional sourdough bread (not those found at most supermarkets). There are many other health benefits from eating naturally fermented bread too, such as providing vitamins B1 through B6 from lactobacillus and B12 vitamins from wild yeast.
Joanne was in the middle of the “Rock and Roll” stage of the process when I arrived. She was cutting into portions, a large dough of her 12 grain variety into round “rocks” before she “rolled” them into more oblong loaf shapes to proof.
She had her regular white sourdough loaves already proofing; a technique that depends on the temperature of the bakery and the moisture in the air. It’s a science really that Joann has perfected from years of practice. This day for instance she did not need to cover the loaves with a sheet of plastic. There was enough heat in the bakery, and she didn’t want it to proof too fast. In fact, this stage of the process should take about 3 hours.
The loaves are baked in a wood-fired brick oven; which Paul had just cleaned. It’s a nostalgic and hands-on approach avoided by mass producers. And a personal touch appreciated by their customers. The result is an artisan, hand-crafted edible art. And Joanne and Paul are eager to share. In fact, they have dried “starters’ available for anyone wanting to start their own sour dough bread, and a wealth of information for a novice like me to get started.
The North Star Brick Oven Bakery is located at 19639 M-123, Newberry, MI and worth the visit! (They also have the cutest little bags to take your bread home!)
But if you can’t make it there, do yourself a favor and find a local sourdough bakery so you can start reaping the benefits, Joanne and Paul would want you to. Or if your feeling spunky… make your own!
Sliced, toasted and buttered… yum!
Cookery Books
My family and I spent last week in the great Up North. We have a cabin on the Tahquamenon River, where it is tranquil, rustic, and a sincere connection to times past. There is nothing like cooking over a campfire (and maybe a stroll around Mackinac Island in a horse drawn carriage) to make me think of how our ancestors cooked much the same way not so long ago. To commemorate my trip I purchased a newer print of an old cookbook, Early American Cookery or Ye Gentlewoman’s Housewifery, by Margaret Huntington Hooker. I was very curious to see what kinds of recipes were made over 100 years ago. The author even referred to previous ‘cookery’ books as early as 1736. Obviously some things have changed, but we’re both using fire and cast iron!
I was actually amazed that they had so much access to a variety of spices and herbs. For whatever reason of my limited knowledge, I am impressed to learn they cooked with Marjoram, ‘Tumeric’, ‘Gynger’, Summer Savory (I don’t even know what that is), Parsley, Thyme, Laurel, Sweet Basil, Mint, Cloves, Cinnamon, ‘Garlek,’ Mace, and so on to name a few. I guess I imagined things being bland. The author refers many foods I can relate to soups, anchovies and ‘tomata sauce.’ And although the language is before my time and measurements aren’t always given, many of the techniques still apply. For example “a piece of butter rolled in flour…” They were making a roux!
Of course some things were totally un-relatable to me. I can’t imagine giving an eel a salt rub to remove the slime. And although I know people still cook eel today, I actually have a hard time imagining that it was ever common practice. I understand using all parts of the animal and making the most of what you have. That stated, it is completely foreign to me to put a “neck of mutton about 6 pounds…” into any of my recipes. I mean, they just say it so nonchalantly. Was that the norm neck size? Just about 6 pounds? Do they just assume it has been de-haired? In another mutton recipe they instruct to put the “head, heart and lights and 1 pound pork into 5 quarts of water…” Lights? What are the lights? If I had to guess, I’d say the eyes; which leads me to believe that again they assume I know what to do with the head, i.e. de-furring, removing parts, etc. After an hour of boiling you add the liver, and a while later one finishes it off with some doughy dumplings before serving. And I’m wondering if the head is still in there? Does it dissipate? Because I think my kids would freak out. I, myself, can barely stand the thought of bouillabaisse. I mean, I’ve made leg if lamb, but this is on another level. So I think to myself, we are so far removed.
At the same time I am starting to read a suggestion from one of my blog readers and friend, A Girl and Her Pig by April Bloomfield. Now here is a current and up to date cookbook. In this book she acknowledges celebrities like Jay Z, okay; modern. And as I am reading the forward of the book the writer that assists Chef April Bloomfield mentions a cumin-spiked tomato sauce and filleting anchovies; and again I am struck by the similarities. Then, I kid you not, they write “…a peek into the oven to check on a roasting lamb’s head.” Maybe it’s just me?