Category: Food

Thanksgiving Week 2022

Much to be thankful for!!

December 6, 2022

Thanksgiving Week 2022

We hosted Thanksgiving at our house for those who could come.  It lasted from November 22 (our 20th anniversary) to November 27 (Sunday).  This was our “vacation” from gym/work.  It included lots of traveling (for me, Becky, Christina, Jaquline, Lucas, and Thea), lots of fun, and lots of food!

For my anniversary, we still had to work (thank you, Hurricane Whatever in September – I don’t commit names to memory) because we had school and a make-up day at gymnastics.  This started our Thanksgiving Break because I started out just before midnight on 11/22 with Christina to go pick Becky up from college.  

This car trip was super fun!  Christina and I drove.  Lucas and Thea went with us as Kimberly had early practice (Xcel Platinum) on the 23rd (a friend played taxi), Louis still had work like regular, and Jaquline & Jillian were cleaning and cooking with Grandma Tina.  

We got home to take naps, help finish cooking, cleaning, and such.   The table was set so pretty! (Yes, that is a marble chessboard that we use as a hot plate to set the turkey on! – Louis had it when we were dating and after some “accidents” happened to the pieces over the years, it was just too pretty to toss so was repurposed.)

Uncle Buddy came.  Anastasia came.  Gavin came.  Aunt Becca sent yummy desserts! We had so much fun!  Louis brought in new chairs.  (our table was used when we bought it and was missing chairs – we originally used the piano bench, but since the piano & bench are in storage for lack of room…) We played games.  Okay, yes, most were group video games or Frogger Challenge (two players, winner takes on next player…), but there were a few Boggle games and it seems we can’t have Thanksgiving fun without a campfire!

Uncle Buddy wanted to play Age of Empires with Lucas & Becky; even Louis and I joined in on a 5-person hot-seat Heroes 3 game that lasted all day (and we didn’t finish).  The kiddos (will leave anonymous which adults joined in as well) did a super-multi-player Minecraft / Imposter with phones and computers.  The shouted directions in the living and dining room had everyone else laughing! 

My Angel Eggs were a different story.  I made two platters.  I love making food look beautiful but most of the time we are short on time so I can’t.  (I used to even make everyone’s birthday cakes from scratch & even made two wedding cakes!)  Today I made beautiful piped eggs. 

One platter was gone in T-5 minutes!  Jaquline did warn us she was going to eat more than the eggs she shelled!  I love making food people enjoy.  

Being around my family when we aren’t rushed always reminds me to be thankful for them!  Uncle Buddy had prepped his head for military service (more on that next time) and Lucas thoroughly enjoyed playing video games with and snuggling with his uncle.  I am super thankful for this life God has given me and I pray my home becomes the gathering point for family and friends always on any Sunday we have family day or any holiday.  Food and good company is always a reason to gather together!

Thank you for reading!

Type at you next time!

~Nancy Tart

Pumpkins

Pumpkin Memories

October 29, 2022

Pumpkins


We love pumpkins.  You cut off the bottom, scoop out everything inside and scrape all the yummy meat out (save it for roasted seeds and pumpkin pie!), decorate it with a silly face, and put a candle inside – now it’s an amazing nightlight that smells oh-so-good!

The first pumpkin I opened up with Grandma Jeanette; she was teaching me how to make her pumpkin pie.  My Daddy had told us long ago that the reason for the perfect pale color in most commercial pumpkin pies was due to the company using a hard squash instead of pumpkin.  Pumpkin cooks darker than winter squash.  Grandma Jeanette used everything.  I loved learning things from her because I can’t stand waste.  She came from the generation and grew up using everything!  Nothing was ever thrown away.  I loved that.  

Anyway, back to the pumpkin.  She opened it from the top with a big knife.  I was expecting puree like when you open a “pumpkin pack” tin can.  Nope.  Stringy spongy looking guts with spots of seeds reminded me of thick orange spiderwebs.  Grandma Jeanette took all that stuff and scraped with her big metal spoon until the wall was very thin.  Stringy stuff and tiny shavings that looked like slivers went into a big pot with a little bacon grease in the bottom.  She had a really cool method of basically pulling on the strings and all the seeds practically fell onto a pan on the counter.  She picked a few out.  (I have never been able to duplicate that easy seed removal and wondered later if she picked a specific type of pumpkin!) Seeds got tossed around in an oil and spice mixture and roasted in the oven.  The big chunks of hard pumpkin wall (not the actual skin, just the “wall” scrapings from inside) got chopped into smaller hunks and tossed in the pot with the strings and shavings.  Water added to the pot.  It was covered and cooked in a pressure cooker for however long we were sitting and chatting on the couch while the seeds roasted.  

When the lid came off, the strings and hunks had blended into a watery orange soup.  Grandma churned that around with her blender (it got handed down to me years later and had been manufactured in the 40s!) until it was smooth and now it looked like a darker cousin of the canned pumpkin I was so used to seeing.  

Now that was pumpkin pack!  

When Grandma Jeanette did it with me that year, she made all of it into pies for Thanksgiving and Christmas as family and friends always gathered at her house.  She froze the ones to save for Christmas.  I loved the heavenly smell!  She taught me some tricks about the pastry dough.  She sometimes short-cutted by buying premade dough, which she would prick with a fork, paint with butter and sprinkle with a bit of sugar on the edges to give it a “homemade” taste.  For my scratch recipe, she showed me how to layer and roll so it would be flakey.  Cold butter shaved into the mix.  Don’t overmix.  Don’t over roll.  NEVER freeze your scratch pastry.  Always bake the whole pie and then freeze – but it’s always best fresh.  It’s super fast and easy to make anyway, so I LOVE making pastry dough from scratch.

This is why I am transported into happy memories when I see a pumpkin.  I remember bumping around the kitchen with little Christina, Becky, and assorted cousins in and out of the house as we laughed and I listened to Grandma Jeanette’s stories.  

When I cut a pumpkin, I make pumpkin pack, but I don’t bake 12 to 16 pies the same day.  I use the canning pot and tools (all hand-me-downs from Grandma Jeannette, we still reuse some of her jars as well) to can the pumpkin pack for later pies.  1 pint makes one deep-dish pumpkin pie.  1 quart makes 2 deep dishes or 3 flat pies.  I love the whole process!  My plan each holiday season always includes a pumpkin and pumpkin pack and from-scratch pastry to make pumpkin pies.  I tell the stories of Grandma Jeanette and Christina, Becky, and the cousins bringing critters (lizards, toads, etc) into the kitchen and being told how cool they were before being shooed “back where they belong” to “take them home to their families,” yes, that’s why I say that about insects and critters my children capture.  I tell stories of our family because it feels so natural to do that while I’m canning.  Grandma Jeanette taught me to can.  She gave me our tiny library of books and pamphlets about canning, storing Florida produce, and food safety (old publications that came from St Johns County, University of Florida, and Ball, Inc with dates ranging from 1928 to 1965).  

Louis carves the pumpkin shell with the girls.  They love it!  If you open from the bottom, you can replace the candle easier and you can sprinkle cinnamon on the top (while the pumpkin is upside down and let it sit to sink in) and it will stick and make the house smell so good!

Pumpkins make me think of family.  Pumpkins make me smile because of the memories I have and the memories I hope I create for my family.  What food makes you think of happy memories?

Type at you next time!

~Nancy Tart

Okra & “Fire Lilies”

May 28, 2020

Okra & “Fire Lilies”

Today we planted okra. Three long rows of okra plants just far enough apart to walk through the rows with the mower for easy weeding, pruning, and harvesting.

Yesterday and Tuesday were the 6 by 4 corn patch. The 5 by 4 corn patch already has rows of little green stalks pushing up and it was planted Saturday! We also did a patch of mustard greens and our trio experiment over the weekend. The “trio experiment” is onion seed, three inches, beet seed, three inches, carrot seed in a patch 3 by 3.

Oh, all numbers are in feet… so far.

And my favorite of my blooms at this house (since my gardenia has been reluctant to bloom) is this –

– it’s a bulb with a single straight stalk that ends in this fiery flower! We call them fire-lilies but I know that can’t be their official name. It’s a takeaway from Grandma Jeanette… a little piece of history carried along and the blooms make me think of her every time I see a new one exploding with color.

(oh, and if you know what it is, please comment! We’d love to know what it really is!)

Lucas and Thea ate all six ripe tomatoes themselves before they got inside. I managed to sneak one away for the egg scramble I made for brunch. (I eat shakeology breakfast at 5:45 so at 11am I was practically starving and had to grab something filling and nutritious!)

We have little pets who poop breakfast… and Becky made more of these:

Yummy deviled eggs; Becky is a pro at this now!

YES!

Worked at gym yesterday… REC CLASSES OPEN MONDAY!! Camp fills up quickly & starts June 1st (I can’t wait to see my gymnasts!) and we get to have gym party (Parent’s Night Out) this month!! (Third Saturday of each month: our coaches entertain and feed a boocoodle of kiddos so their parents can have a night kidfree… here)

I’m excited about coaching again! I’m thrilled about our garden! I even got to play Age of Empires with Jillian and Lucas today while big sisters went shopping!

We had a lovely day!

Type at you later,

~Nancy Tart

Peppers

May 20, 2020

Peppers

Have you ever seen a pepper seed? If you’ve had crushed red peppers shaken on your Italian food, you’ve seen the small whitish yellow seeds; the crunchy non-red parts of the seasoning.

They are very small – not carrot seed small, but almost four times smaller than a squash seed.

We do have little tunnel diggers in our yard so we plant each seed separately in its very own little cup. These sprout into two tiny leaves holding the seed coat above them like a rocket punching through the atmosphere. Then we have sprouts! (the picture below show a mix of tomato and pepper sprouts)

We planted our second wave of pepper sprouts into a close bed of 4′ by 4′ with just enough spacing between each one for the plants to grow. They have a few small branches at this point as the picture below was taken about three weeks after transplant and about five weeks from sprouting.

Here they are seen with several little peppers hanging off of their branches. Can you spot them?

We’ve had one supper of stuffed peppers over rice, I harvest one to chop up and toss in my eggs or leftover rice for second breakfast, we even used some to make a salsa along with our fresh tomatoes!

I’m loving the peppers from our garden! (And both Lucas and Thea eat them right off the plant – at least Lucas will wait until they are big!)

Thank you for Reading!

Type at you later,

~Nancy Tart

Watermelons

May 18, 2020

Watermelons

In our garden there are these long snaky vines that we keep training to stay out of the peppers, stop invading the carrot patches, and keep your green tendrils off of the zucchini!

They start as wavy delicate yet determined sprouts. Nothing, not even the largest block of rock mud from the bottom of the old dried up pond gets in their way!

BOOM! rock is dust!

RIP! old squash leaf is split!

CRACK! goes the tiny seed starter cup!

Whatever stands in the way, the watermelon seedling bursts through it. Then these once delicate vines turn into a vast network of tangled grass-choking stems. What are they protecting?

The whole life and growth of the watermelon vine is directed to the tiny fragile yellow blossoms. Some female blossoms bear a tiny oval of green at their base. This tiny dimple is what they are destroying all other plant life for? But that tiny dimple grows. It is sheltered under the protective covering of the lacy leaves. This blip becomes a blimp! Swiftly it swells into a gourd that darkens with tiger stripes – if tigers were green.

Watermelons.

Even when conditions are difficult the watermelon plant puts all of it’s effort on building the fruit to maturity.

This plant can’t grow without sunlight, water, and the right nutrients in the soil

It reminds me of life: (here she goes again, more plants and animals that mirror into life *sigh*) HEHEHE… (you should already know this!!)

Anyway, it reminds me of life: we start slowly and cautiously in wherever we are planted, uprooting is a risk, we slowly grow in whatever direction leads us to light and space, we try to smooth the path for those after us, as parents, everything in our lives is focused on leading the next generation to maturity and we can’t do any of that without God.

And that is where my mind wanders as I am counting watermelons on the hills in our little garden…

Thank you for reading (gotcha trapped if you got this far!)

Type at you next time,

~Nancy Tart

Hidden Treasures: Garden Style

May 14, 2020

Hidden Treasures

When we grow our garden, we come across some interesting plant discoveries (probably because seeds are lost by little helpers in odd places) and have found some amazing co-growing companions.

This tomato was just found in the lily patch and we potted it as it was before the last frost and we wanted the free tomatoes! – no one knew what variety it was until the fruit came about. Turns out it is a sweet cherry tomato like the ones we like to get from Curries’ Market as Lucas’ favorite snack picks.

That is one little plant that has produced nearly a hundred tomatoes (most of which Thea has eaten green) – that is a side effect of allowing a toddler to help in the garden. She sees us eating things we pull off of bushes and out of the ground so why can’t she? Instead of puckering her face and wanting to know why the tomato is sour, Thea licks her lips and says “yum!” to little green tomatoes.

Another hidden plant is this one. He is protected by this huge wild plant in the tobacco family.

It isn’t a proper tobacco plant like those cultivated for cigars and such, but is a weed from the same family. It has stood guard in the same spot for three years . We trim it back to a 1′ stalk as the foliage dies in the late winter, but it grows back up to 6′ in a thick bush of shade. (Right now, the very tops are easily 8′ up!) This pairs excellently with tomatoes around because of two things: #1 tomato worms that can decimate a tomato plant almost overnight prefer this wild tobacco! So all the bugs get on these fine fat leaves for easy seek, squish, and destroy missions (Lucas is the bug catcher squisher most of the time). Our chickens won’t eat said worms so in order to keep them from eating away our tomatoes, we squish them. #2 It also grows tall at the same time as the tomatoes begin to fruit, providing filtered shade from the Florida sun. Awesome.

Then there are the little treasures like tiny citrus trees sprouting from the compost we lined around the garden bed!

A few carrot tops placed around make for beautiful parakeet snacks and pest repellent for tomatoes. Doubled with the onions (the root sides of green onions replanted), these pop up in “expected” locations.

Another fun thing are the wild foods that get cultivated along with our planted foods. Wild beets, those come from the undigested seeds from the Guinea Pig and Rabbit food, sprout around many of our plants. They attract the greens-eating bugs who love their leaves more than buttercrunch lettuce! The chickens eat not only the bugs but also the wild beet greens. Minuit and the Guinea Pigs love the wild beets.

Pusley, Spanish Needle, and Dollar Weed are excellent rabbit and Guinea Pig treats. They are all edible for humans too (along with our pansies and bougainvillea) and make a yummy greens mix for stews (Shhhh!). Pop in Rattlesnake Weed tubers and try that (chickens love them). We discovered bougainvillea is edible for the mammals in our house and safe for our avian pets. Although it is like a potato, as only part is edible. For a potato, it is only the root which is edible. For a bougainvillea, the leaves and flowers are edible. The thorns and stems contain a mildly toxic sap that causes upset stomachs and can cause dermatitis in birds.

  • Florida pusley
  • Pennywort (dollar weed)
  • bougainvillea
  • Kimberly said I can’t forget the Sweet Potato – that was one vine in the pot now it’s on the ground too & we’ve been harvesting greens from it (they are super sweet like a spinach-beet)

I love learning about and passing on this fun knowledge to my children. Once Jillian remarked, “cool, there’s so much food I’m stepping on all day!” I am a little concerned that Thea will be like her Uncle Buddy and try to shock people with “what a beautiful flower!” as she chomps on a pansy, rose, or bougainvillea flower. But that hasn’t happened… yet.

Enjoy your garden!

Thank you for reading!

Type at you later…

~Nancy Tart

Blighted Tomatoes

May 12, 2020

Blighted Tomatoes

Today Louis, Thea, and I spent hours clearing the blight from our tomato bushes in the faint hope that we can eradicate the fungus or at least keep it away from the healthy tomatoes until they are harvested.

Blight starts harmlessly enough – it looks like this:

  • Blight on the edge of a Tomato Leaf looks like squiggly bug lines
  • Blight on a wild beet (rabbit food) looks like dust from chalk

Then it causes the leaves to curl up and die and produces brownish spots on the skin of the tomato fruit. If you open the tomato fruit at the early stage, they appear to not be damaged inside. However, shortly the tomato blight spreads to cover the fruit in a thick brown layer and will start to look shriveled; in reality, they are rotting from the outside in. Gross. Yes. Totally.

You can prevent it with fungicides. (we are well past that) You can destroy the plants and NOT use that area for planting tomatoes for the next two seasons – sometimes more!

We chose the in-between. We hope this works because there are so many big beautiful fruits not yet affected and looking gorgeous! We cut back all of the blighted parts of the plants (sourced the blight infection from a load of mulch) and burned them (okay, dumped them in the fire pit waaaay away from the plants).

Now we will keep a lookout for anything slightly infected and remove it from the plant. Hopefully, as blight is a fungus, this will keep the spores from spreading to the healthy plants and parts of plants. (An entire section of tomato bushes were blight-free.)

After pruning, we were left with these:

We’d like to see these guys grow big and red and juicy!

If you wonder what’s “Eating” your tomatoes and it looks like squiggly bug trails but no bug bodies, dying leaves, and browning yucky-looking fruit – it’s likely tomato blight.

Hope this helps!

Type at you next time!

~Nancy Tart

Improvising

April 10, 2020

Improvising

Sometimes things don’t go as planned.

So you have to learn to improvise.  In the words from a movie I used to watch with my Daddy, “adapt and overcome.” (Heartbreak Ridge with Clint Eastwood)  Daddy used that phrase all the time, along with “think outside the box,” and “look at it from every angle.”  He loved how the scientists and engineers basically dumped a box of items on the table in front of themselves when trying to bring Apollo 13 back to Earth and said “this is what they have, fix the problem with this.”

This kind of thinking is what I try to teach as an educator.  I try to have my characters in books use it to solve problems so my readers will grasp the concept that sometimes there are various ways of solving a problem and all of them aren’t obvious. 

These deep thoughts came from this: We wanted to watch a family movie and I wanted popcorn.  We always air pop popcorn with a new movie!  Not a kernel in sight (a 2nd Lieutenant and an Airman, but those wouldn’t work). 

Jaquline said, “I’ll make popcorn tangerines!”

She presented us with this

And we continued our family movie night.

Sometimes, you have to do with what you have.  Silly thoughts from no popcorn and eating tangerines from a flower instead, right?  That’s my crazy writer’s brain.

What have you done to improvise lately?  Something that you normally do one way but now are doing differently?

Thank you for reading.

Type at you next time,

~Nancy Tart

Mister Baker

April 8, 2020

Mister Baker

Part of our lifestyle is creating healthy recipes or healthier versions of favorites like chili, marinara, applesauce.  We prefer natural, less sugar, more healthy food options to serve, but our budget is limited.  I try to stay at $50 per person or less. 

About 10 years ago, we had a bread recipe and baked 6 loaves once a week (this ended when we lost the big oven) but Louis wanted a better-than-sliced-bread recipe that tasted better than Publix fresh. 

A few weeks of experimentation cumulated in these:

Beautiful artisan French loaves.

And gorgeous “regular” white bread in loaf pans that Louis slices to perfection and stores in our Tupperware bread box to keep fresh. 

He has to bake a set every day to keep up with our demand, but at $0.36 per set ($0.18 per loaf!), it is well in our budget. 

Sugar, salt, olive oil, yeast, water, and bead flour.  That’s it.  Of course, Louis is a special kind of baker in that nothing is every measured.  (He says some of this and some of that and it always comes out great as it’s “all in the proportions.”)  For super soft bread, (dinner rolls) he will use bacon grease instead of olive oil (not as healthy, but way better than crescent dinner rolls and so much tastier!) or for “French,” he’ll reduce the sugar and shape into logs brushed with butter.

The original recipe came from somewhere on google that he modified bit by bit.  Temperature of the yeast and rising time are the most vital parts for chemistry. 

I challenge you to experiment!  Find ready-made foods your family loves and research how to make them and try it!  You can make small batches and try them out today – added hint: homemade bread makes great inexpensive croutons and stuffing too!

Thank you for reading.

Type at you later,

~Nancy Tart

Cranberry Sauce Sweet’n’Sour

July 10, 2019

Cranberry Sauce Sweet’n’Sour

We had a few leftover cans of cranberry sauce from around Thanksgiving.  (A few?  Like a dozen or so!)  We don’t like to waste stuff, you know, waste not want not, and since we’d given so much away our family didn’t need any more cranberry sauce for the next year, Louis decided to be creative.  (This is always the BEST when he decides to dream up something new!)

So, 1 cup soy sauce, 8 ounces of cranberry sauce, some garlic, ginger, assorted seasonings, ½ cup of pineapple juice, veggies, and some meat.

It was the best sweet and sour we’ve had!  This will likely be our go to dish in a pinch.  We might just finish up our overage of cranberry sauce before Thanksgiving.

Type at you later,

~Nancy Tart

 

 

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