Bean Art, a Vintage Folk Art

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I remember working the Minnesota State Fair when I was fourteen.  My job was to sit in the back of the Bean Room in the Ag/Hort building.  I would sit back there reading Danielle Steel (hey, I was really young) and pick up anything that fell out of sorts.  This was the room where the Legume Art entries were showcased.  I know it sounds kind of silly to some, but some of them were quite amazing.  You may have seen these. 



Me (left) at about age 14, Halloween 1985



 

When I was sent an update from the Someday Crafts blog site it brought me back a few years.  I thought "Gosh, this would make a great fair project for the kids!"  So I'm sharing it with you as well.

The blogger suggests first finding a frame. 

Next, an image. 

Pencil the image onto a board that fits into your frame. 

She painted the background the color of the legumes used so the brown of the board didn't show through.

Next, using tacky glue, she filled in the spaces as indicated by given color.  Obviously tedious, this is what brings satisfaction in the end.  Attention to detail.  You may also choose to paint your frame a new color.

Now I know what we're going to be doing this June!

Kidney-Portuguese Soup

Alright, some of you have seen my posts about beans and may be thinking, "I just don't like beans."  Consider onions, peppers, asparagus, Brussels sprouts.  Did you always like those?  Now, those of you who still eat nothing but white bread and macaroni and cheese, well I know you won't be converted.  But we know that food-appreciation is learned. 

Learning takes practice.  If we know and respect that asparagus is good for us, we'll keep trying.  We begin to discover the nuances of it's nuttiness and fresh spring flavor.  Next thing you know, you're a fan.  Now consider taking this approach with beans.  You know they're good for you.  You want your kids to grow up appreciating them.  This is a good recipe from which to begin your palate-coaching.

The following is one of the first recipes I made with beans.  I didn't always promote them.  I used to, well, reject them.  But, you'll read in my earlier posts that legume economics won me over early in my career as a SAHM.  This recipe comes from the MN Health Dept, 1985, titled "If You Don't Know Beans About Beans."  Don't you love that title?  This one is a meal in a bowl; hearty, filling, and so flavorful. 



kidney beans

 1 cup dry kidney beans
6 medium potatoes, peeled and diced
salt & pepper
4 Tbsp vegetable oil
3 medium onion, thinly sliced
2 cloves garlic, finely chopped
3 bay leaves
1 Tbsp allspice
1-6oz. can tomato paste

Follow usual directions for cooking the beans but do not drain.  Add the potatoes and a little salt.  Be sure they're covered.  Cook 15 min.  Meanwhile, saute the onions and garlic in oil.  Add to the soup.  Add the bay leaves, allspice, and salt & pepper.  Slowly simmer for 3hrs, adding more water if necessary.  Serves 6-8

When Life Gives Ya Snow, Make Pudding

Well, after an enjoyable spring weather teaser we're finding ourselves knee-deep again in fresh new-fallen snow.  The last 24hrs has brought us the greatest Twin Cities February storm on record with a new foot of snow, almost twice that in some places.  That officially brings us to 72.9-in. of snowfall for the season.  

And it's still snowing. 

It's hard to be upbeat for many of us right now.  As thrilling as this is in December, we're now ready for spring!  This sentiment is echoed by myriad grumbles on facebook posts over these past couple of days by my Minnesota chums  People wonder why we talk so much about the weather up here.  Well, for heaven's sake, winter is eight months long!  That's kind of a big deal.

In an effort to avoid some of the gloominess that comes with these late-winter storms, I got up early this morning and made a recipe I'd never tried before.  There's one in my "The Fabulous Egg Cookbook" called "Snow Egg Pudding"  that attracted me as I happened to be perusing through it the other day during the news forecast.  Now, this isn't something I'd make often because, I warn ya, it's a lot of work.  You're gonna stand over your stove until it's done.  You may even benefit from a helper if you're not a multi-tasker, or if a small someone shuffles in and wants to help.  But, these are fun and yummy when you're snowed-in with your kids!



Snow Egg Pudding

6 eggs, separated
1 3/4 cup milk
1/4 cup sugar
1 tsp lemon juice
1/2 tsp vanilla
2 Tbsp brown sugar

In shallow skillet over low heat place milk, sugar, lemon juice, & vanilla.  Stir constantly until sugar is dissolved and milk mixture reaches a very slow boil.

Beat egg whites until they stand in peaks; add Brown sugar gradually and continue beating until they stand in firm peaks.

Using large spoon, scoop up a portion of the egg mixture then gently slip into boiling milk.  Turn each "half egg" over once so both sides are done evenly.  Remove gently with slotted spoon onto paper toweling to drain.

Our Light & Fluffy Snow Egg Pudding

Strain milk mixture.  Allow to cool slightly.  Beat egg yolks until light and lemon-colored.  Slowly add the cooled milk mixture to the yolks, continuing to beat for a second or two.  Place milk and egg yolk mixture in saucepan over low heat and cook, stirring constantly, until mixture has thickened and coats spoon.  Remove from heat and allow to cool to room temp.  Pour into serving dish, arrange "half eggs" atop.  Refrigerate 1hr to chill.  Serves 6.

No More Waffling

I'm not a fan of waffles.  I can't tell you why, maybe it's what we put on top of them.  They're served with syrup and sticky, sugary condiments.  I never feel very well after eating them.  To me that's not a meal, it's a waste of calories that are better off spent on chocolate (which, as it turns out, is not a waste). 

But they are popular and I can imagine my minority status.  Today my eyebrows were raised in inspiration as I happened upon Jeff Smith's "The Frugal Gourmet Cooks American."  After his basic waffle recipe he introduces ideas such as peanut-butter waffles, cornmeal waffles, and bacon waffles.  Okay, I'm interested.  These are starting to approach nourishment status.

His Peanut-Butter Waffles just have 4Tbsp hot water mixed into 4Tbsp creamy peanut butter.  Then simply stir into your basic waffle batter.  Wouldn't these be nice with bananas or fresh fruit?  Mmm, flavor!  And a little extra protein.

The Cornmeal Waffles he describes as "a bit crunchy and very American."  Well, I like crunchy so found these appealing.  Just add 1/2 cup cornmeal to the basic waffle batter.  Apparently these are popular in New England.  I'll bet they're perfect with a side of oyster stew.  Perhaps these will go well as a side for a savory meal.  Ooh, this is getting better.

Of course, the best is saved for last: Bacon Waffles.  Place one or two slices on top of the batter that you've just poured into your iron.  I'll likely chop the bacon into bits in order to stretch it, after all it's more a flavor than a protein.  But it would look prettier as a strip cooked right into your waffle, wouldn't ya say?  And now, don't these sound like something  you could blissfully sink your teeth into.



What are some of your waffle favorites?  Share your ideas and recipes in the comment box below.  If you've tried these ideas, share your thoughts.  I can't wait to have a "Waffle Night" now.

Shelter Gives Life - A Zone 4 Gardener Discoveres a Zone 5 Niche

I'm a northern gardener living in what we gardeners call zone 4.  I've even learned that parts of my yard are zone 5, or even warmer!  Not really uncommon, but my own serendipitous discovery first occurred in the late 90's. 

I had placed an order for some perennials from a company that sent you free plants if your purchase met a prescribed minimum amount.  While it seems a handy way to purge their overstock, it's not generally an effective strategy when your target audience is from multiple zones.



http://www.wemoss.org/topicks/2008_awards/ismene_festalis.html

 
I wasn't after the free goods, in this case an incredibly gorgeous Peruvian lily meant for zones 7-10.  That is very far from my back yard.  In fact, isn't that tropical?  Well, it would be for this Scandinavian-blooded northerner.  When it arrived with my other plants, I planted it on the east side of my home.  I figured we might as well enjoy one summer.  That delicate-looking lily came back for three summers!  


http://globaloffshorewind.wordpress.com/windorigins-and-nature/

 You see, up here our winds rarely blow from the east.  Nestled up next to the house it was sheltered and protected from any wind at all.  There's probably a wonderful story of it's own in there, but listening to the blustery February wind howling outside my window as I type these words, it's a very lovely memory by itself.  I long to get my hands back into the cool, black earth.  Picking weeds sounds like a joy.  Now, what did I do with that Burpees catalogue?


Don't overlook a warmer zone that you may have tucked somewhere on your homestead!

Remedies From 1910

c. 1910

The following "remedies" come straight from the book pictured above.  Most are ludicrous, a few plausible, none prescribed today.  All are entertaining, even humerous for us today and a part of our heritage and ancestry.  You may remember some of your own "old family remedies."  Feel free to share them in the comment box below.  I'd love to hear from you!

Remedy for Poison:

Kill a chicken and, while warm, cut open and lay upon wound, entrails and all, and it will draw out the poison.

Bruised plantain leaves.  (Actually, this plant has long been known for it's healing properties throughout the "old world," since well before Shakespeare)

Baking Soda

Lime (aka calcium oxide)

Turpentine

Ammonia

Clay

Olive Oil

Witch Hazel

Remedy for Burn:

Wood Soot and Fresh Lard

Castile Soap

Flour

Baking Soda

Alum

Cosmoline (rust-preventative)

Lime Water & Linseed Oil

Egg White

Alum, Lard, & Egg Whites

Charcoal

Scraped Potato

Glycerin

Alcohol (for carbolic acid burn)

Olive Oil and Camphor Gum

Egg White Froth and Lard

Remedy for Blister:

Tallow

Cabbage Leaves

Beeswax and Sweet Oil

Remedy for Wounds:

Tobacco and Salt

Onions and Salt

Salt and Lamp Oil

Sucking

Vinegar

Lemon Juice

Ice

Sage and Honey

Alum

Flour

Black Tea

Rosin

Charcoal

Cobwebs

Wood Ash

Brown Sugar

Sole Leather

Gun Powder

Salt Pork

Chloroform Liniment

Smoke from Live Coals

Copperas (iron sulfate) and Alum

Remedy for Hiccoughs:

"Boyling saltpetre"

Nitre (potassium nitrate, or saltpeter)

Chewing While Pressing Fingers in Ear

Vinegar and Sugar

Lemon Juice and Sugar

Mustard, Ginger, or Soda in Hot Water

Drink Through a Towel

Drink Water

Placing Two Fingers Together as Close as Possible without Touching

Swallowing

Baking Soda in Water

Startling

"Frugal Zealot" Economy

The Tightwad Gazette : Promoting Thrift as a Viable Alternative LifestyleAuthor: Amy Dacyczyn

Some of you may remember this book.  Amy Dacyczyn was interviewed on many television talk shows in the 1990's for her sometimes wise, sometimes absurd frugal ways.  I list a few here for you that I find practical for my own home economy.

PICKLE JUICE  Yes, we do actually save pickle juice.  Have done for years!  My kids, in fact, think this is normal.  My husband and kids are very fond of "Virgin Marys" and often have contests between them to see who makes the best-tasting.  You may, of course, use yours for a "Bloody Mary," if you're able to keep it on-hand long enough.  You'll find pickle juice to be indispensable for salad dressings, marinades, and pickled eggs, which are the best for tuna salad.  Just be sure to boil them first.

TOILET PAPER TUBES  These are a good way to organize your electrical cords.  They even give you a nice surface on which to record the length of cord.

DRIED-OUT BREAD  Don't ya just hate to find that half-gone bag of bread tucked way back behind the cutting boards?  How long has it been there?  The kids won't eat it now.  You don't want it.  But with all those preservatives it hasn't turned green.  Well therein lies your blessing, friend!  Lay it out on the counter for a few hours, both sides, then make crumbs out of it in your food processor or blender.  You know how perfect this will be for meatloaf and meatballs, but think of mixing with a bit of butter or bacon fat then with cheese or seasoning and tossing atop your next casserole before baking. 

CARROT PEELS, ONION SKINS, & CELERY LEAVES  If you've ever watched the cooking shows on PBS, you may know who the Frugal Gourmet is.  His name is Jeff Smith and I, for one, miss his shows.  Amy includes his advise in her book (much like my previous blog post about trimmed veg) about using these when cooking up turkey or chicken bones for soup stock.  I include it here as it is more detailed about giving examples of "Trimmed Veg."

FISH CAN COOKIE CUTTER  At first I thought this was one of her "absurd" ideas, but then I realized 1. How sturdy these would be compared to many store-bought cutters, and 2. How many shapes one is unable to find in the store.  I think it worth a mention.

HOT COCOA  Here, Amy has included a handy comparison:
Consider Swiss Miss and Carnation provide 4% of the USDA of calcium, as well as being remarkably more expensive.  Amy's "Tightwad Hot Cocoa Mix" provides 22% of the USDA of calcium at a fraction of the cost.  Try it and see for yourself!

1/3 cup dry milk
1 tsp. cocoa
1 tsp. sugar
1 cup hot water

Create your own mix packets for ease.  Make them pretty for gifts.  Go ahead, mommies, be impressed with your good prudence!

CLEANING SOLUTION  
1/2 cup ammonia
1/3 cup vinegar
2 Tbsp baking soda
1 gal. water

Keep stored in a clean gallon jug, ready to refill your squirt bottle.  Write the recipe on the jug with Sharpie.

PANCAKE SYRUP
3 cups sugar
3 Tbsp molasses
1 tsp vanilla
2 tsp butter flavoring
1 tsp maple extract

Bring it all to a rolling boil, stirring until the sugar dissolves.  Turn the burner off, leaving the pot on until the bubbling stops.

AQUARIUM WATER  This is something in which I was particularly interested because I keep houseplants and a garden.  I'm learning that this is a natural plant fertilizer.  Fish waste is a natural organic compound.  Many of the same compounds being dumped are precisely what we purchase in-store to fertilize our plants.  Mind, however , not to use it when medicating your fish.

ONION BAGS  Yup, pretty cheap.  But then who needs to know?  You don't ever need to buy a box of Brillo again.  Tie'em up and scrub away.  You'll always get a new one before this gets too worn.

HOMEMADE SHAKE'N BAKE  This recipe equal 20 store packets at 25% the cost.
4 cups flour
4 cups cracker meal
4 Tbsp salt
2 Tbsp sugar
2 tsp garlic powder
2 tsp onion powder
3 Tbsp paprika
1/4 cup vegetable oil

Mix and store in tightly covered container indefinitely in refrigerator.

STAIN RECIPE  Amy tells us this is from a woman who owned a used children's clothing store.  Need she say more?

1 cup powdered Cascade
1 cup powdered Clorox II
5 gallons HOT water

Soak overnight.  Launder as usual.  This is not for delicate or non-colorfast fabrics.  This works best for food stains.