My Beloved Husband

Look for me

I'm here

In the glint of your eyes and the lilt of your laugh

Close your eyes there I am

where the lights glow soft and warm

In the quiet moments where your thoughts drift

And your dreams late late at night

Look for me

In those moments when you think you're alone

and you take a deep breath and wonder

"Where have you gone?"

I'm here by your side holding your hand

loving you as I always have and will

forever more

~ Tara Shannon

My Beloved Husband

October, 1952 - June, 2022

~~~

God gave us memories so that we might have roses in December.

~ Sir James M. Barrie

Love is . . .

Love is patient,

Love is kind,

It always protects,

always trusts,

always hopes,

 always perseveres.

Love never fails.

~ 1 Corinthians 13:4,7-8

~~~

Today is a beautiful Alaskan sunny day; very much like the day last September that my middle son and daughter-in-law were married.  They had a lovely little wedding at the Shrine of St. Therese in Juneau.  Because of Covid-19, only immediate family members were invited to the ceremony.  But even so, the ceremony couldn't have been more beautiful, or more touching.  My two-year-old granddaughter was the flower girl, and my daughter-in-law's little nephew was the ring bearer.  They were so cute!

Here we are after the ceremony, sans Extratufs. ☺

It was such a happy day; and a day we'll all cherish and remember.

Halibut Tacos

This recipe for Halibut Tacos is a recipe my middle son created, and made for my husband and I for dinner.

These tacos are absolutely delicious, and are simple to make too!

Enjoy!

Halibut Tacos

Serves 6

Ingredients:

1-2 lbs. Halibut

2 Tbsp. Olive oil
Old Bay Seasoning, to taste
Corn or flour tortillas

Red onion, chopped

Cilantro, chopped

Salsa or Siracha Sauce

Fresh lime wedges

Instructions:

1. Cook halibut in olive oil over medium heat until flaky.  Excess water and oil should cook off.
2. Sprinkle halibut generously with Old Bay Seasoning, to taste.
3. Heat corn or flour tortillas on each side in a small pan, without oil.
4. Spoon halibut into tortillas.  The above photo shows two corn tortillas per taco, so that the tacos won't fall apart as easily.
5. Sprinkle with raw red onion and cilantro.
6. Serve with salsa or Siracha sauce, and fresh lime.

Leftover Mashed Potato-Spinach Cakes

Golden and crispy on the outside, soft and creamy on the inside, Leftover Mashed Potato-Spinach Cakes make a delicious dish after the holidays, or any time, using leftover mashed potatoes.  I make them every year after Thanksgiving and Christmas.

Enjoy!

Leftover Mashed Potato-Spinach Cakes
Makes 6 cakes

Ingredients:

3 cups leftover mashed potatoes (I use my garlic mashed potato recipe)
2 heaping handfuls of baby spinach - 2-3 cups
1/2 cup finely chopped yellow onion
2 Tbsp unbleached all-purpose flour
1 tsp baking powder

1 egg, blended
3 Tbsp olive oil, divided

Instructions:

1. In a large non-stick frying pan, heat one tablespoon of olive oil over medium heat.  Add onion and saute until soft, then add spinach and saute until spinach is wilted.
2. Mix spinach-onion mixture and the egg into bowl of leftover mashed potatoes.
3. Add flour and baking powder, and mix.
4. In the same frying pan used for the spinach-onion mixture, heat 1 tablespoon of olive oil over medium heat.
5. Drop potato mixture into pan by large spoonful (about 1/2 cup per cake).  Pan fry for 10 minutes per side, or until golden brown.  Flipping these cakes can be a little tricky.  I use two spatulas.
6.  Transfer to a plate.
7. Pan fry remaining potato mixture, adding olive oil to pan as needed.
8. Serve immediately alongside your favorite entree or salad.

Remembering Tasha Tudor and a Favorite Recipe

I'm always inspired by stories of women who live a simple life, have a love for home and family, and beauty.  Tasha Tudor was one of these women.

Tasha Tudor was a beloved author, artist, and illustrator of many children's books.  I collected many of her books throughout the years, but The Tasha Tudor Cookbook, published in 1993, was the first.  All of her books are beautifully illustrated with scenes of home, children, flowers, animals, and all things lovely.

One of my family's favorite recipes from the cookbook is Macaroni and Cheese.  I made it for my sons when they were young, and I still make it today!

Macaroni and Cheese
Serves 4 - 6

Ingredients:

2 cups elbow macaroni
4 Tbsp. butter
1/4 cup unbleached flour
2 cups milk
1 cup Cheddar cheese, grated
salt and pepper
4 oz. Velveeta cheese, cubed (I know, not the healthiest ingredient ☺)
1/2 cup, or more if you like, crumbled Ritz crackers for topping

Instructions:

1. Preheat oven to 350 degrees.
2. Cook macaroni in boiling water until tender.  Drain it while you prepare the cream sauce.
3. In a large saucepan, melt 4 tablespoons butter, then whisk in flour and add the milk.
4. Stir the mixture until it thickens, then add Cheddar cheese, stirring until it melts.  Season with salt and pepper.
5. Cut the Velveeta into 1/2-inch cubes and stir into white sauce, but do not allow it to completely melt.
6. Place the drained macaroni in a baking dish, pour cheese sauce over it, and stir gently to mix.
7. Sprinkle with crumbled Ritz crackers.
8. Bake in a preheated oven for 20 to 25 minutes, until browned and bubbly.

~~~

"Life isn't long enough to do all you could accomplish.  And what a privilege even to be alive.  In spite of all the pollution and horrors, how beautiful this world is.  Supposing you only saw the stars once a year.  Think what you would think.
The wonder of it!"
~ Tasha Tudor

1915-2008

The Greenhouse

 

Hello, and welcome back to my blog.  Last summer my husband built this wonderful greenhouse near the back of our house.  It has two long raised ground beds, and plenty of room to grow our favorite veggies.

I planted all my seeds in April, and this Blue Curled Scotch Kale was the first veggie I was able to harvest.  It's been growing so well!  I've been making Kale Pasta, and putting it in Breakfast Smoothies all summer long.

I think these Parissienne Carrots are just about the cutest little carrots I've ever seen!  They're full-grown at 3 inches long, fat, and delicious.  The pelletted seeds would make a fun and easy vegetable for a child to grow.

 I should have transplanted these Green Bush Zucchini outside as soon as it was warm enough, because right now, they are huge!  They're taking up an entire corner of the greenhouse, and are encroaching on my little basil plants.  I planted six seeds,  and they're producing 3-5 large zucchini per plant.  It looks like I'll be giving some away, making a Mexican Lasagne or two, and coming up with a good zucchini bread recipe, that freezes well.

These Waltham 29 Broccoli are mostly growing enormous leaves!  I think it's too warm in the greenhouse for them, and like the zucchini, I should have transplanted them outside sooner.  I will next year.

When I come inside the house from the greenhouse, I pass through my flower garden.  This pretty purple flower is a type of Bellflower.  My husband likes to tie these 6-foot tall flowers upright when I'm not looking . . . I prefer them like this, growing wild and free.

Well, thank you for coming along with me on my little ramble through my greenhouse and garden.  Come again soon!

~~~

The power of finding beauty in the humblest things makes home happy and life lovely.

~ Louisa May Alcott

Grilled Tofu Steaks

These delicious tofu steaks have been a regular barbecue dish in our home this summer.  They're also my non-vegan husband's favorite tofu dish. ☺

I grill them alongside a favorite veggie for a simple, healthy, and tasty meal.

Tonight, my husband and I enjoyed them with grilled broccoli and brown rice.  My husband likes to add a little extra tamari sauce to his tofu and rice.  Both tamari sauce and soy sauce add a rich umami (meaty) flavor to any dish.  We prefer tamari sauce because it's less salty than soy sauce, and has a thicker consistency.

Enjoy!

Grilled Tofu Steaks

Makes 4 Steaks

Ingredients:

Marinade:

2 garlic cloves

1/4 cup olive oil

2 Tbsp. soy or tamari sauce

2 Tbsp. vegan Worcestershire sauce

2 Tbsp. balsamic vinegar

1 Tbsp. maple syrup

3 tsp. ground pepper

2 tsp. dry rosemary leaves spice

~~~

16 oz. extra-firm tofu, pressed (see the kitchen note at the bottom of the page of this post, if unsure about pressing tofu)

Instructions:

1. For Marinade: Mince garlic, then mix with remaining ingredients in a shallow dish.
2. Cut pressed tofu into 4 steaks, then add to marinade and place in refrigerator for 4 hours, flipping occasionally.
3. Oil barbecue grill and sear tofu steaks over direct medium heat for 10 minutes on each side.  Use a thin stainless steel spatula to flip.  Tofu will be firm, and show char marks when done.

Recipe adapted from VBQ: The Ultimate Vegan Barbecue Cookbook