Sheila's Motto

"Endeavor to enhance the lives of others through education and encouragement."
Showing posts with label Idaho potatoes. Show all posts
Showing posts with label Idaho potatoes. Show all posts

Wednesday, April 18, 2018

Writing Techniques ~~ "The Writing Bug Bites"

Writers are often asked who, when, where, how and why did we start writing. Some of us, like me, remember when the bug first bit. I was in the third grade, and my teacher loved to have us students write book reports. She indicated that we should complete the task on one page, write neatly (we were also practicing our cursive) and be prepared to read our creations to the class. I loved horses, and at the time, a popular author of children’s books was C.W. Anderson, who was writing a series about a boy and his horse, the Billy and Blaze stories.

I wrote my first book report on “Blaze and the Forest Fire,” telling how the boy and his horse saved the day by riding fast to report the fire. My teacher liked the book report, and my enthusiasm about it.

I was disappointed to learn that “Blaze and the Forest Fire,” was the only one of the series available at our school library. For the rest of the year, whenever I needed a book report, I wrote one about a Billy and Blaze adventure that existed only in my imagination and on my notepaper. I recall there were three of them, one about a race Blaze won at the county fair. I always received a good grade on my book reports, and later I wondered if I fooled the teacher, or if she was rewarding creativity.

As I sat down to write this blog, I became curious as to whether Billy and Blaze had survived all these decades. I went to Amazon.com and found there were several books in that series still available for purchase. The next time I visit the Twin Falls, Idaho Library I intend to search for Billy and Blaze.

References about writing are everywhere. I Googled Bible references to writing and on one site I found 63 citations.  The first reference to catch my interest was when the Lord got into the writing business, writing the ten commandments with his finger on the tablets of stone for Moses (Exodus 31:18). In Joshua 30:2, the Lord commands Joshua to “write in a book all the words I have spoken to you.”

In Proverbs 3:3 we are encouraged to “let love and faithfulness never leave you, bind them around your neck and write them on the tablet of your heart.”  Good advice then, good advice now.  The Psalmist, in Psalm 102:18 looks to those who will follow him when he writes “let this be written for a future generation that a people not yet created may praise the Lord.”

For those of you who are considering picking up a pen/pencil or turning on your computer to write and not sure where you’ll get your ideas, one of the suggestions I offer is that you think about writing a continuation of a story you’ve recently read or a TV series you’ve enjoyed. What is happening next to the characters?  With this thought, I find the Greatest Book Ever Written a source for someone looking for something to write.  The Bible, as we know, is filled with stories and story possibilities. This source of story ideas offers you an opportunity to not only consider “what happened then?” but may even inspire you to study more of the Bible and related sources. For instance, what happened to the donkey on which Jesus rode on Palm Sunday? Was the innkeeper’s life changed after the birth of Jesus in his stable?

Some individuals I know were bitten by the writing bug as they listened to stories told by older family members and realized those stories should be saved for other family members and future generations. Write them down. Since I am not really “electronically literate”, I carry a small notebook and pen in my purse to catch possible story prompts.

I find that cell phones with cameras offer another way to get started writing. So many photos of people, events, scenery, etc. almost cry out for something to be written about them. Perhaps choosing one photo a week or a month to write something about will trigger your writing desire.

Reminiscing about the lives of your parents or older relatives may also bring stories to mind. I remember working in the fields as a young girl, beside my mother and sister. Potato harvesting has changed drastically through the decades. Workers would pick potatoes from the field and place them in wire baskets and sacks for transport to the cellars for processing.  I remember my mother shedding her clothes in the middle of a potato field when a mouse ran up her pant leg. My mother was a shy woman, but she didn’t hesitate to separate herself from the mouse. It could have been a funny story.

Another prompt for deciding to start writing can be an urgent desire on your part to express your opinion about what you read in a newspaper or heard on TV. Letters to the editorial staff of newspapers and magazines are opportunities to write and share your thoughts. I am always thrilled to see my name in print, wherever it is. I remember one time my letter to the editor was published in a local paper and a member of our church read it to friends gathered around him after the service. He had read the letter several times and didn’t connect that I was the person who had written it until his wife carefully pointed out that the “Ruth” was a woman he knew.

Pets can inspire you to write. I’ve enjoyed the company of dogs for most of my life; however, in recent years a stray cat and her kitten have joined my household, and storytelling about their antics fills many of my conversations. I should write these experiences, at least in a journal.

I recently retired (again) as a substitute teacher and found that having students keep a journal is an amazing way to encourage them to think, speak and write. Parents who read their children’s journals may find a rich source of ideas in their kids’ homework.

I’ve retired for the umpteenth time, and I find that I’ve actually “refired”, spending much of my time writing and loving it (most of the time).  I’ve self-published two books through Create Space during the past two years, “My Border Collie World”, and “Civilian Women’s Quarters”, and hope to publish “We Gather Together” in the next month.

      


May the writing bug also bite you and cause you to itch to put your words on paper.
             ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I want to extend a BIG "Thank You" to my guest blogger, Ruth Simerly, for her encouraging, instructive, and sage words. I met Ruth years ago in a small writing group in the valley. Her smile radiates kindness and her eyes twinkle like Christmas tree lights.  I love the happy smile on her border collie's face featured in the above book cover.  

Please share this guest blog post to those who desire to write or need ideas to jump start or complete their current project.

Happy Reading, & Write on!

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Thursday, December 8, 2016

Sweet & Savory - Chipotle Chile Pepper Pinto Bean Soup





'Tis the season for delicious soups and stews. This one is sure to warm you from head to toe!

INGREDIENTS:
  • 2 cups pinto beans (I soak 2 cups of dry pinto beans overnight with 1 tsp. baking soda and water.  Drain in colander before placing inside crock pot, stock pot, or sauce pan.)
  • 1 medium onion, chopped
  • 2 Tbsp. garlic, diced
  • 1 cup boiled, diced bratwurst or smoked sausage (place sausage in medium saucepan and simmer gently for about 15 minutes which helps to remove some of the excess calories.)
  • 2 tsp. Chipotle Chile Pepper
  • 1 tsp. ground kosher salt, optional
  • 1 - 15 oz. can tomato sauce
  • 1 - 15 oz. can diced tomatoes, undrained
  • Add water to achieve desired consistency

HELPFUL SUGGESTIONS:
  • This recipe can be prepared in a stock pot or saucepan on top of the stove or in a crock pot.
  • If using a crock pot, cook on high level for approximately 6 hours to assure that beans are thoroughly cooked.
  • Serve with bread or rolls.
  • Diced potatoes can also be added to the recipe, if desired.

SERVING SUGGESTIONS:
  • Bake a pan of diced green chile cornbread and serve with this delicious soup.
  • Cooked rice is also a tasty accompaniment. 

Soup's on, so enjoy!

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Monday, October 17, 2016

Sweet & Savory Monday ~~ Autumn Soup


A bowl of hot soup deserves a warm welcome on these cool, windy, rainy days! Paired up with bread, rolls, or crackers, your family or dinner guests will be happy diners.  I prepared this recipe in a crock pot, but it could be easily cooked on your stove top in a soup pan or saucepan.

INGREDIENTS:
  • 2 cups diced tomatoes
  • 1 medium zucchini, diced
  • 1 medium onion, diced
  • 2 Tbsp. garlic, diced
  • 2 Idaho Burbank Russet medium sized potatoes, diced
  • 1 cup carrots, diced
  • 1 cup corn
  • 1/2 cup salsa
  • 1 tsp. salt, optional
  • 1 tsp. freshly ground black pepper
  • 1 tsp. Italian seasoning
  • 1 cup corkscrew noodles or variety of your choice

DIRECTIONS:
  • Wash and prepare all veggies
  • Place inside crock pot or soup pan/sauce pan
  • Fill pan with enough water to cover vegetables
  • Cook until vegetables are tender

Here's a nifty 90 idea if you are using your crock pot ~~


Whoever designed these crock pot liners deserves more than a High 5! Before placing the ingredients into your crock pot, place liner inside which helps to make clean up so much easier.

I prefer to make large batches of soups and stews so that I can have left overs. In addition, these containers of soup can be frozen in order to be heated and served at a later date.



This is a great way to get all of your daily servings of vegetables in one fell swoop!  Be creative and add your own favorite veggies.  Another health aspect of preparing your own recipe is the absence of preservatives.  

Enjoy Autumn's bounty and stay warm!

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Friday, September 30, 2016

Sweet & Savory Friday ~~ Idaho Russet Burbank Potato Salad



With Idaho's Potato harvest in full swing, there's no better time to prepare a tasty salad to accompany your lunch or dinner entree. I'm going to share my cooking secret in assembling the following recipe, so here goes:

INGREDIENTS:
  • 4 medium sized Idaho Russet Burbank potatoes
  • 6 hard boiled eggs
  • 1/2 of one medium onion, grated
  • 1 cup Best Foods Mayonnaise
  • 1 tsp. freshly ground Kosher salt, optional
  • 1 tsp. freshly ground black pepper
  • 3 Tbsp. sweet pickle relish
  • 3 Tbsp. dill pickle relish or finely diced dill pickles
  • 1 - 4 oz. jar diced Pimentos


INSTRUCTIONS:
  • After thoroughly scrubbing and rinsing the potato skins, you can either cook the potatoes whole or cut them up first and boil until tender. I prefer to leave the skins on the potatoes as this adds extra flavor and nutrition.
  • Cool potatoes to room temperature and cut in bite sized pieces.
  • Dice hard boil eggs and add to diced potatoes.
  • Here's my cooking secret ~~~ Using a separate small bowl, place the grater over the bowl and grate 1/2 medium onion.  Make sure to scrape the onion from both sides of the grater into the small mixing bowl.  When preparing and adding the onion in this manner, it really enhances the overall flavor of the salad without overpowering it.



  • Add the mayonnaise, salt, pepper, relishes and pimentos. 
  • Stir until well blended.
  • Add to the diced potatoes and eggs.
  • After your salad is fully assembled, you might have to add a little more mayonnaise to make certain that your dressing fully covers the potatoes since it's hard to guesstimate the exact size of potatoes.
  • Refrigerate to let the flavors marry up.
  • This recipe would serve about 4 people, so you can double or triple it for a larger family.

The real reason this salad is so scrumptious is because it does not contain any Classic Yellow Mustard!  :-)

Buy Idaho & Happy Dining!

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Tuesday, September 27, 2016

Sweet & Savory Tuesday ~~ Lentil Soup w/Parmesan Bread



When the calendar turns to Autumn, it's time to pull out the soup recipes!  Here's one of our family favorites for your enjoyment.

INGREDIENTS:

  • 1 lb. ground beef, browned in skillet
  • 1 medium onion, chopped
  • 1 pint jar diced tomatoes or 1 - 8 oz. can tomato sauce
  • 1/2 - 1 cup salsa
  • 3 - 4 carrots, sliced or cubed
  • 3 - 4 Idaho potatoes, cubed
  • 1 - 2 cups lentils, rinsed in colander
  • 3 quarts of water - give or take - depending upon how thin or thick you like your soups.  I like them with a lot of broth and my ever lovin' prefers them much thicker, so I strive to find a happy medium.
  • 1 - 2 Tbsp. Chili Powder
  • 2 tsp. Cumin
  • Salt & pepper, optional

DIRECTIONS:

Place all ingredients in soup pan or stock pot on stove and cook 2 - 3 hours or until lentils are tender  ~~~ or ~~~

Place all ingredients in crock pot and cook on high setting for approximately 6 hours.

**** NOTE:  Some people opt to prepare this recipe omitting the ground beef.  It's delicious either way!


PARMESAN BREAD INGREDIENTS:

  • 1 1/2 cups Bisquick Baking Mix
  • 1 Tbsp. sugar
  • 1 Tbsp. dehydrated minced onion
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup apple juice
  • 1/2 tsp. leaf oregano 
  • 1/4 cup Parmesan Cheese

DIRECTIONS:

  • Heat oven to 400 degrees.
  • Mix all ingredients except Parmesan cheese to a soft dough.
  • Spread dough in a greased round layer pan, 8.5 x 11 inches.
  • Sprinkle with Parmesan Cheese.
  • Bake 20-25 minutes. 
  • Cut into wedges.  
  • Serve warm.

Here's to Healthy Eating & Happy Dining!

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Friday, July 15, 2016

Sweet & Savory Friday - Planter to Potato



I simply love being able to step outside my patio door, walk about ten feet, and snip some fresh chives for my baked potato!

In the featured photo, I cooked a medium sized Russet Brubank potato at 350 degrees for about an hour and fifteen minutes, turning it at the half way mark. After testing the potato with a knife inserted in the center to make sure it was thoroughly cooked, I added real butter, sour cream, salt, pepper, and home grown chives.  Every small scoop was scrumptious!  

To get the real scoop on potatoes grown in our great state of Idaho, please visit https://idahopotato.com/frequently-asked-questions.

Back to the chives for a moment.  Herbs are so easy to grow, especially if the area you have to work with happens to be very small.  In this particular container featured in the photo below, I have planted rosemary along with the chives. Herbs are interesting in that several of them can be grown together in a very small space.  It's best to do your homework in advance to learn which ones need more sun than others, so you don't end up positioning one that forms too much shade for another one.




If you don't happen to use all of your fresh herbs during the summer and fall months, you can harvest and dry them for storage inside air tight containers. Your winter soups, stews, and other domestic endeavors will be enhanced by your collection.

Happy Herbing & Eating!

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