Showing posts with label Traditions. Show all posts
Showing posts with label Traditions. Show all posts
04 April 2010
10 November 2008
L is for Lucky!
http://www.uvmag.com/novdec08/54_55.htm
N saw this and said, "MAAAAAAHHHHHMMMMM, [Mom] you are so lucky!"
I said, "Ya know... the harder you work the luckier you are."
S (16) said, "Whoa. You are amazing." Meaning... where do you keep all these corny sayings?
This is from Utah Valley Magazine. Last year when the home tour was canceled I called UV Mag and told them that our house was kinda decked out, might be good in a future Christmas issue. Jeanette Bennett and her husband came by and took lots of pictures. Fun! Doesn't quite capture all the glitter though. ;)
29 October 2008
The Pumpkin Soup
CREAM OF PUMPKIN SOUP
Gama has been making this recipe for years. H has been making it for years too. Missionaries in New York ate it. CEL loves it. It is a very mild and flavorful soup. It is also very pretty. The children eat it and dunk bread and cheese in it. It is a fall tradition in our home.
In a heavy bottomed pot (slower cooking) combine and saute:
1 1/2 Tablespoons finely chopped ONION
3 Tablespoons BUTTER until it is tender
Thoroughly stir in:
2 1/4 Tablespoons FLOUR
Cook the roux over low heat, stirring, until it is foamy.
Remove the pot from the heat and add:
2 1/4 cups PUMPKIN PUREE (you can make your own or use the canned stuff, it a-ok)
5 1/2 cups scalded CHICKEN BROTH (one large can of Swanson's chicken broth)
1 1/2 teaspoons SALT
3/4 teaspoon GINGER
1/4 teaspoon NUTMEG
1/4 teaspoon WHITE PEPPER
Return the pot to the heat and cook the mixture, stirring with a wire whisk, until it is thick and smooth.
Combine:
3 EGG YOLKS, lightly beaten
2 cups (1 pint) heavy CREAM (it is OK to use half cream and half milk, to lighten the soup, nowadays I use milk, yipes! even skim milk!)
Add the mixture to the pot . Bring the soup to the boiling point, stirring , but do not let it boil. Correct the seasoning and sprinkle the soup with
1/4 chopped PARSLEY (completely optional)
First typed 11.1 99 modified (simplified) by H, originally from Gourmet Magazine November 1971!
Gama has been making this recipe for years. H has been making it for years too. Missionaries in New York ate it. CEL loves it. It is a very mild and flavorful soup. It is also very pretty. The children eat it and dunk bread and cheese in it. It is a fall tradition in our home.
In a heavy bottomed pot (slower cooking) combine and saute:
1 1/2 Tablespoons finely chopped ONION
3 Tablespoons BUTTER until it is tender
Thoroughly stir in:
2 1/4 Tablespoons FLOUR
Cook the roux over low heat, stirring, until it is foamy.
Remove the pot from the heat and add:
2 1/4 cups PUMPKIN PUREE (you can make your own or use the canned stuff, it a-ok)
5 1/2 cups scalded CHICKEN BROTH (one large can of Swanson's chicken broth)
1 1/2 teaspoons SALT
3/4 teaspoon GINGER
1/4 teaspoon NUTMEG
1/4 teaspoon WHITE PEPPER
Return the pot to the heat and cook the mixture, stirring with a wire whisk, until it is thick and smooth.
Combine:
3 EGG YOLKS, lightly beaten
2 cups (1 pint) heavy CREAM (it is OK to use half cream and half milk, to lighten the soup, nowadays I use milk, yipes! even skim milk!)
Add the mixture to the pot . Bring the soup to the boiling point, stirring , but do not let it boil. Correct the seasoning and sprinkle the soup with
1/4 chopped PARSLEY (completely optional)
First typed 11.1 99 modified (simplified) by H, originally from Gourmet Magazine November 1971!
06 February 2008
Entry
The far above left is "before." Below is some of the Xmas hullabaloo. The pictures don't capture it. I was anxious to take it down and didn't check that I got all the shots that told the story of the "Holiday Home Tour" that wasn't. The overall counter was covered with sparkly, icy stuff. Snowmen, penguins, skiers. Colorful collaged trees and a guest book. To the left was a banister decorated with ornaments and faux cedar garland.
18 May 2007
M is for the Meatloaf Tradititon.
re: humor... (preface, I'm from SF. A very funny city. Even Robin Williams says so :) My friend Julie T. reminded me of a Gary Larson tribute marathon run in San Francisco. Hundreds of runners dressed like Gary Larson characters. Perhaps that was when the science museum had a Gary Larson retrospective. People would walk up to the art, in a gallery setting, and laugh and laugh.
It just seems as though people these days aren't very funny, or take jokes very well. Stand up comedians occasionally say something funny but most are like Seinfeld and just sarcastic and/or nasty. Very few people in Utah are funny at all. (I know several exceptions though.) When I say something light to a stranger here they reply completely seriously. My kids all recognize this as a Utah thing. If I crack a joke with them the children reply blankly, then joke that is because they are from Utah. That is my clue to dramatically say, "OHHH! WHAT have I done?!" and we smile a little.
This brings me to family traditions. My family growing up was great, but not so big on traditions. Yet traditions help children see the patterns in life, build expectations, build stability and often in odd ways express love. Realizing that I would have liked a few more traditions in my young life, to help me piece things together, I want to provide some for my children. Especially funny traditions.
Every Valentine's Day I make meat loaf. I do NOT heart meat loaf, but I make it heart shaped, decorate it and it is a lot of fun. My children do love meat loaf, especially heart shaped. I only make it once a year.
By the way, after Valentine's Day this year, I sent one of these pictures to Gabby. That is when she "begged" me to be a Guest Mom. She knew... :)
The extra special, only in a home version of Valentine's dinner: the EGG-orta. The eggs wind up rather rubbery and hysterical and that only adds to the fun.
Technical details: boil the eggs first, (Duh.) but don't over cook them. NO GREEN RINGS. While forming the heart bury the SHELLED eggs and then bake normally. If the eggs are over cooked they only become more over cooked and then you might as well douse the thing with marshmallow sauce. If you do this do not tell your guests or kids what is inside. They'll freak!
As the French say, Amuse toi bien! Have fun!
It just seems as though people these days aren't very funny, or take jokes very well. Stand up comedians occasionally say something funny but most are like Seinfeld and just sarcastic and/or nasty. Very few people in Utah are funny at all. (I know several exceptions though.) When I say something light to a stranger here they reply completely seriously. My kids all recognize this as a Utah thing. If I crack a joke with them the children reply blankly, then joke that is because they are from Utah. That is my clue to dramatically say, "OHHH! WHAT have I done?!" and we smile a little.
This brings me to family traditions. My family growing up was great, but not so big on traditions. Yet traditions help children see the patterns in life, build expectations, build stability and often in odd ways express love. Realizing that I would have liked a few more traditions in my young life, to help me piece things together, I want to provide some for my children. Especially funny traditions.
Every Valentine's Day I make meat loaf. I do NOT heart meat loaf, but I make it heart shaped, decorate it and it is a lot of fun. My children do love meat loaf, especially heart shaped. I only make it once a year.
By the way, after Valentine's Day this year, I sent one of these pictures to Gabby. That is when she "begged" me to be a Guest Mom. She knew... :)
The extra special, only in a home version of Valentine's dinner: the EGG-orta. The eggs wind up rather rubbery and hysterical and that only adds to the fun.
Technical details: boil the eggs first, (Duh.) but don't over cook them. NO GREEN RINGS. While forming the heart bury the SHELLED eggs and then bake normally. If the eggs are over cooked they only become more over cooked and then you might as well douse the thing with marshmallow sauce. If you do this do not tell your guests or kids what is inside. They'll freak!
As the French say, Amuse toi bien! Have fun!
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