1.30.11 ... my first sweet potato pie

 

the other day we baked two giant sweet potatoes while we were baking another dinner so we could conserve energy and time. i have always wanted to bake a sweet potato pie but i could never save a sweet potato because they are so fabulous. so, there's a tip ladies and gentlemen ::: have another irresistible meal like enchiladas while you bake your sweet potato and you'll be able to save it for pie. this morning i had a request for my famous french toast so i decided to make my crust beforehand while i was still relatively chipper. picture my family laughing uproariously at the concept of me being cheery. especially before noon. at any rate, here are two all ready for the fridge. not sure yet what kind of pie i want to make with crust #2. maybe a quiche. maybe a lemon or chocolate cream. oh, scout just went nuts over the sound of quiche for dinner tomorrow night so there's that.

here is the pie before it went into the oven...

isn't it pretty? i had to take these two photos with my iphone. and here is the finished pie. it just came out of the oven a few minutes ago.

i'll let you know how delicious it is in my next post. the french toast was a hit, by the way. and my other main project of the day was re-taking photos for my shops and organizing my buttons, magnets and vintage jewelry. i took over 200 photos and am happy with the results. thank heavens. what a job. if you'd like the pie recipe let me know. i'll print it up for y'all.

sweet dreams, everyone. thanks for stopping by. until tomorrow. happiness to you. from me. with heart. ox joon

Posted via email from just joon

THiNKiNG

Surprises Always In Store For Us All

As the shortest day

of the year approaches,

I seem to be spending most

of each day endlessly thinking.

It is a reflective time of year.

Isn't it interesting how that works?

I mean how the various times and

environments affect us and bring

about innate behaviors?

This has been an exceptional

year in many ways.

Four months later,

I am still basking in the glow of

our New York City Adventure.

So.  That happened.

Scout's had a greatly succesful year.

We started volunteering at the

thrift shop. 

Made new friends.

Began attending the 

homeschool Monday group.

Made new friends.

Started dance.

Made new friends.

After almost two years

here in Austin we are

beginning to feel like it might be home.

Ironically more so since what we

believed to be our sense 

of security dissolved and,

because of that,

we are now at yet another new address.

Lucky for us, we've

got a ridiculous amount of

experience at this particular 

transitional experience.

Even though the settling in process

is slow going - as always -

and despite the unknown landscape

ahead, we seem to find the 

positive much more often than

the negatives realistically allow.

So much for reality.

Which, lately, seems more 

and more unreal.

But that's another topic entirely.

No idea where any day leads, 

but I have a flood of potential

options {or dreams} 

swirling through my head.

Forever, or so it seems,

I have been wanting to pursue too many

creative avenues to list.

I feel like some of them

are about to happen.

Scout is such an inspiration.

I have no idea how many

incredible illustrations she has

completed this year.

She started back at dance

and theater after a three year hiatus.

Applied for two summer programs and

attended the Acting Conservatory in NYC.

Began her American Sign Language Course.

Joined in the Holiday Workshop Show.

Started making dinner one night a week.

And always a thoughtful and 

creative plan researching and

making a new recipe.  

She completed her NaNoWriMo

50,000 word novel.

She did this in the same month we moved!

Now she's about one third of the way

through her next challenge -

the SketchBook Project.

These are just off the top of my head 

with only a spot of morning coffee in my system.

I feel like I have not

accomplished much at all.

But I know I have.

That blog post will

be along soon.

For now, I want to keep thinking ahead.

About which one of my dream*thinks

I will begin pursuing today.

And make it happen.

What thinks are you dreaming of fulfilling?

ox

joon

Joon Appetit ~ Sesame Broccoli

SESAME BROCCOLI

1 pound fresh broccoli
1 TBSP. oil
1 TBSP. vinegar
1 TBSP. soy sauce
4 tsp. sugar
2 tsp. toasted sesame seeds

Cook broccoli in small amount of boiling, salted water just until tender. Drain. In same saucepan combine all ingredients & heat to boiling. Simmer for a minute. Return broccoli to pan. Stir/toss to coat broccoli with sauce. Serve immediately. Lovely. :)

This is the perfect accompaniment to our favorite quick dinners. An easy and delicious change of pace that we can't seem to resist. Steamed sticky rice, this broccoli & Lemon, Sesame
or Kung Pao Chicken ~ divine.

Until next week...

ox
joon

Thanks, once again, Scout, for your photographic contribution.
This is how she entertains herself in the grocery store.
Smart cookie.

Joon Appetit ~ Red Pepper Jam Tutorial

Lovely Red Pepper Jam ~ a True Treat

It's That Time of Year for Beautiful Red Peppers

Red Pepper Jam is so easy and rewarding.
Here we go...
Chop: 4-6 red peppers.
We used 4 here because ours were quite large.
Scout, who I would like to credit with and thank for all of the photography for this post, hand chopped these peppers. You can use your food processor or mini chopper, of course. We just don't have either at this time.

Sprinkle on & stir in 1 TBSP. salt
Let sit at least 3 hours.
More is fine, too.

Drain well.
We line our strainer with a piece of cheesecloth.
It is not necessary if your strainer has finer holes.

You can see the value of this step.

In a heavy, medium saucepan PLACE:
3/4 cup cider vinegar
1 1/2 cups sugar

ADD & STIR IN: your chopped, drained peppers

Heat to boiling.
Reduce heat.
Simmer on a low simmer, uncovered, for about one hour.

{Scout just wanted to include this photo.
She likes it. She thinks it's fun.
That covered pan in this shot is another pan.}

Ladle your jam into recycled jelly jars if you like.

{The kind that make you smile.}
You can store it in any refrigerator container.
It lasts for a LONG time.
I have no idea how long.
Ours is always gone in days.

Isn't it pretty?

This Jam makes a fabulous gift.
We always include a package of
Kraft Cream Cheese & a roll of Ritz Crackers.

Pure Heaven on a plate.


Please come back and let me know how your jam
brightened your day.

Until next time...

ox
joon

And Thanks Again to Scout for her photography and help.

Joon Appetit ~ Curried Pineapple Rice

Try My Simply Special Rice Dish. It's Lovely.

Mix This Sauce & Set Aside:

1 1/2 cups homemade chicken stock
14 oz. can unsweetened coconut milk
2 TBSP soy sauce
2 TBSP fresh lime juice
1 TBSP curry powder
1/2 t. salt {more or less to taste}
1 t. grated lime peel


1 1/2 cups long grain white rice {Mahatma Jasmine}
1 TBSP finely minced fresh ginger
3 TBSP unsalted butter

1/2 cup golden raisins
1/3 cup chopped green pepper
2-3 sliced green onions
1 1/2 cups diced pineapple

1/3 cup toasted sliced almonds

Place a heavy 3 quart saucepan over medium high heat.
Melt the butter.
Add the ginger and saute until the butter sizzles,
then add the rice.
Stir the rice until coated with the butter
and saute for about 5 minutes.

Add the raisins, pepper, green onion and sauce.
Bring to a low boil, stirring, then cover,
reduce the heat to a low setting and simmer
until all liquid is absorbed,
about 20 minutes.

Add the pineapple and almonds.
Serve at once.


This is fabulous left over, both warm and cold. For vegetarian version, simply substitute vegetable stock for chicken stock. May use fresh or canned pineapple. We used Dole canned. Either way, be sure it is drained well.

Please come back and let me know how you liked it.

ox
joon

Mixed~Up ART

Scout had her first sale
just a few hours after listing her 4th shop item!
Look at the incredible illustration she drew
on the back of the envelope.
I'm betting on one happy buyer walking back
from the post office.

These are two ACEOs Scout made
for her friends back in Arlington.
We laminated them and love the effect.

Meanwhile,
I wanted to edit the original recipe for our Thai soup.
{Photo in a previous post.}
I love the result.
I took the magazine page with their photo,
trimmed and folded it in thirds,
hand printed my version,
added simple illustrations,
attached it to the reverse,
laminated it
and viola! a recipe bookmark.
Evan wants me to do this will all my clipped recipes now.

Scout's busy working on a large art piece as I type.
You can visit her shop: EsperEzekiel and find it there in a day or so.

This has been another episode of
Mixed~Up ART.
Until next time.
ox joon

When Life Hands You Cupcakes

You really need to make some.

These are my applesauce gingerbread cupcakes with lemon icing.

"Making these can turn a day around." Fussbudget Journal

"Life is too short. Make joon's cupcakes." Optimist Review

Is it time for me to start listing recipes? Yes or No?

ox joon

FriDaY FuNDaY ~ Memories of a Mid Winter's Week

This heart shaped bit of lint floated up from the screen and landed so sweetly on the teeny ledge behind.
I could hardly believe my eyes.
And it was Valentine's Day. Seriously.
It's a sign.
ps. love the 'quiet' too.

a little vintage Disney ~ Jungle Book ~ Baloo the Bear was just the ticket.

On Wednesday my Scuppernut came for the afternoon as he was under the weather. I don't like him to feel poorly. I do love helping him feel better with some extra attention. I'm especially fond of the part where he insists he needs Grandma. :)
And how about that Scout as cameragirl? What a wonderful memory for me.
I will treasure this always.
Thanks, Scoutie.

I did make lemon bars on Tuesday evening ~ forgot to take a photo. But last night I finally made the Schrafft's Cheese Bread and {my own recipe} beef ribs dinner I'd been promising Evan all week long.
This bread recipe is from one of my favorite cookbooks...
Arthur Schwartz's New York City Food.
Run, don't walk, to your library and check it out. We've started traditions with some of these recipes and the book is only a few years new. If you love New York City, history and food, you need to see this book. Trust me.
And please come back and tell me what you think. I would love to know.

Even under these un~photogenic circumstances, irresistible, no?
YES.

And, let's not forget the boneless short ribs. They were 2.99 lb. {hello Texas}
I made these using ginger ale and just a few other add ins.
Scout's comment: The most delicious meat I've ever eaten in my life.
I'm not sure I can argue.
One of my 2009 goals {the list is coming soon. Stay tuned.} is to return to our weekly menu plan. This meal is a definite inspiration toward that end.
Bon Appetite to all my friends.
ox joon