Sheila's Motto

"Endeavor to enhance the lives of others through education and encouragement."
Showing posts with label Buy Idaho. Show all posts
Showing posts with label Buy Idaho. 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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Tuesday, January 9, 2018

Sweet & Savory ~~ Painted Desert Chili




Painted Desert Chili will not disappoint even if you don't live in the desert!  It makes enough to almost feed Coxey's Army, so this is the perfect recipe for Sunday Dinner or your upcoming Super Bowl Party. Serve it with green-chile cornbread and butter. Double yummy!


QUART JAR INGREDIENTS:

  • 2 Tbsp. dried onion flakes
  • 2 Tbsp. taco seasoning
  • 2 Tbsp. cumin
  • 2 Tbsp. paprika
  • 2 Tbsp. yellow cornmeal
  • 2 Tbsp. taco seasoning
  • 2 Tbsp. garlic powder
  • 2 Tbsp. chili powder
  • 2 Tbsp. dried parsley
  • 1 cup dried pinto beans
  • 1/4 cup small dried white beans
  • 1/2 cup small dried black beans
  • 1 cup dried kidney beans

ADDITIONAL INGREDIENTS:

  • 16-20 cups water
  • 1 medium onion, diced
  • 4 - 14.5 oz. cans diced tomatoes
  • 1 - 12 oz. can tomato paste
  • 1/2 cup cider vinegar
  • 1/2 cup brown sugar
  • 48 oz. tomato juice or V-8
  • 2  lbs. ground beef

DIRECTIONS:

  • Brown ground beef with diced onion in skillet.  Drain and add to 12 quart stock pot along with all other ingredients.
  • Bring to a boil; simmer for 3-5 hours or until beans are fully cooked.
  • You may need to experiment with the total amount of water you add to the recipe.  Some folks prefer a chili that sticks to the wall while others desire it with much more broth.  I happen to fall into the second camp.  In addition, if you have extra liquid, the cornbread can be added to the bowl of chili.
  • The beans do not need to be soaked prior to cooking; however, it's a good idea to rinse them in a colander before adding to your stock pot.

Happy Dining, stay warm, & enjoy your chili!

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Friday, August 11, 2017

Sweet & Savory ~~ Chorizo Empanadas



Excellent empanadas!  After making the meat and potato variety, we want to try our hand at creating some dessert ones next time around.

EMPANADA DOUGH:

  • 2 1/4 cups white wheat pastry flour
  • 1 tsp salt, optional
  • 1/2 cup cold, unsalted butter, diced into cubes
  • 1 egg
  • 1/3 cup ice water
  • 1 Tbsp. distilled white vinegar

INSTRUCTIONS:

  • Mix flour and salt together in a mixing bowl
  • Blend in butter with fork or pastry blender
  • Beat together egg, water and vinegar
  • Add to flour mixture and mix with fork
  • Turn onto lightly floured bread board or counter top
  • Knead a few times to blend dough
  • Form into a rectangle on a cookie sheet
  • Cover with plastic wrap
  • Chill dough in refrigerator

EMPANADA INGREDIENTS:

  • 1 lb. ground chorizos
  • 1 large onion, diced
  • 6-8 cloves of garlic, finely chopped
  • 1 1/2 large red bell peppers, chopped
  • 1 bay leaf
  • 1 tsp. dried oregano
  • 2 medium sized yellow potatoes
  • 1 egg slightly beaten with 1 Tbsp. water

INSTRUCTIONS:

  • Brown ground chorizos with onions and garlic
  • Add red bell pepper and potatoes
  • Add spices
  • Cover and simmer until potatoes are tender
  • Cool mixture to room temperature 
  • Remove bay leaf

FILL EMPANADA DOUGH:

  • Divide dough into equal pieces (depending upon the size of the empanada maker you have, this recipe will yield somewhere between 6-12 empanadas.
  • Roll out piece of dough with a lightly floured rolling pin to about 1/8th inch thick
  • Spoon approx. 2 Tbsp. filling into each one 
  • Fold dough in half
  • Press edges together to seal



  • Place on baking sheet
  • Lightly brush empanadas with some of the egg wash
  • Bake in 400 degree oven for 25-30 minutes or until golden brown.
  • Cool on baking rack before serving

SERVING SUGGESTIONS:

  • Serve with fresh, sliced tomatoes and green olives
  • Serve with salsa, guacamole, and sour cream
  • These are tasty enough to be served without any condiments as the ground chorizos have enough kick of their own!

STRAIGHT FROM THE HORSE'S TROUGH

Straight From the Horse's Trough - Gardening Help for the Suburbanite and Urbanite by [Eismann, Sheila]
  • This was a special treat for me as I was able to pick some tomatoes from my horse trough gardening method to serve with our empanadas.  
  • Here's the link to order a copy of this 
  • quick read e-book:

https://www.amazon.com/Straight-Horses-Trough-Gardening-Suburbanite-ebook/dp/B00C2YU5Z2

If you like Mexican food, you've got to try this recipe!  Give it a whirl, and let me know what you think.

Happy Cooking & Dining!

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Wednesday, May 31, 2017

Sweet & Savory ~~ "Honey Almond Cake"



Fresh honey, almond flavoring, applesauce and pecans make for a scrumptious combination in this moist, melt-in-your-mouth cake!

INGREDIENTS:

  • 1/2 cup butter, softened to room temperature
  • 3/4 cup honey (I used light colored clover honey)
  • 1/2 cup applesauce, slightly heated in microwave
  • 1 teaspoon almond flavoring
  • 1 1/2 cups flour
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • 1/2 cup chopped pecans
  • 1 tsp. baking soda
  • 1 Tbsp. hot water

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Grease and flour a 9 x 9 inch square baking pan.
  • Cream butter and honey until well blended in mixing bowl.
  • Add heated applesauce along with almond flavoring and mix well.
  • Fold the dry ingredients into the honey and applesauce mixture.
  • Dissolve the baking soda in the hot water and mix thoroughly and quickly.
  • Add to mixture inside bowl.
  • Blend well.
  • Pour batter into baking pan.
  • Bake for 38 - 40 minutes or until a toothpick inserted in the center comes out clean.
  • Yields 10-12 servings.

SERVING SUGGESTIONS:
  • Serve warm or cold.
  • Delicious with ice cream or whipping cream.
  • Iced tea or warm tea enhances the honey flavor of the cake.
  • Iced or cold coffee is a nice beverage to serve with cake

Happy Baking & Enjoy!

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Thursday, January 12, 2017

Sweet & Savory ~~ Refried Bean Dip



With all of those football playoff games and the Super Bowl right around the corner, here's a great suggestion for your fans!

INGREDIENTS:
  • 1 - 16 oz. can refried beans
  • 1 cup medium Picante sauce
  • 1 cup (4 oz.) shredded Monterey Jack cheese
  • 1 cup (4 oz.) shredded sharp Cheddar cheese
  • 3/4 cup sour cream
  • 1 - 4 oz. pkg. cream cheese, softened to room temp.
  • 1 tsp. cumin
  • Tortilla chips, scoop variety; crackers; or artisan bread of your choice.

DIRECTIONS:
  • Combine first 8 ingredients in a small bowl.
  • Transfer to a medium sized slow cooker (crock pot).
  • Cover and cook on high for 2 hours or until mixture is heated completely through, stirring occasionally. 
  • Once the mixture is hot and melted together, turn to warm or low setting on your crock pot.
  • Serve with chips, crackers, or bread.

Enjoy & may your favorite team win!

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Wednesday, January 11, 2017

Sweet & Savory ~~ Shepherd's Pie



With our continued snowfall, slush, and cold temperatures, a hot comfort meal is such a welcome relief!

Here's my variation of Shepherd's Pie:

INGREDIENTS:
  • 1 1b. ground beef
  • 4 medium Idaho Russet potatoes or instant potatoes
  • 1 - 16 oz. can kernel corn
  • 1 cup beef bouillon 
  • Hot Hungarian Paprika

INSTRUCTIONS:
  • Brown ground beef & add seasonings of your choice.  I used Seasoned Pepper.  Drain meat prior to placing it inside casserole or baking pan.
  • While beef is browning, cook potatoes until tender. Mash them adding butter & milk.
  • Place ground beef in bottom of casserole pan.
  • Pour beef bouillon over ground beef.
  • Spread corn over meat.
  • Add mashed potatoes and sprinkle with Hot Hungarian Paprika.
  • Cook for 45 minutes at 350 degrees, during which time the beef bouillon may bubble toward top of casserole or baking pan, so you have ready made gravy when the pie is removed from your oven.
  • The Hot Hungarian Paprika adds a nice zest to the whole mixture.

Happy Dining as you stay warm & happy!

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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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Thursday, October 20, 2016

Sweet & Savory Thursday ~~ Italian Chicken Tenderloins


If you enjoy easy meal preparation and a scrumptious finished product, then this is the recipe for you!  It's been around for years and whoever dreamed up the idea deserves a medal or something.

INGREDIENTS:
  • 1 - 16 oz. bottle Fat Free Italian Dressing (I used the Kraft brand, but you can use the variety of your choice)
  • 1 - 2 lb. bag frozen chicken tenderloins

DIRECTIONS:
  • Dump the entire bottle of salad dressing inside the plastic bag with chicken tenderloins inside.
  • Marinate for 6 hours, turning the bag every hour or so.
  • Cook on gas grill or cooking method of your choice until tenderloins are thoroughly cooked.

SERVING SUGGESTIONS:
  • In the plated display above, I used:
  • Baby leaf spinach
  • Steamed & lightly buttered yellow crookneck squash dusted with garlic pepper
  • Petite Jimmy Lee Bob cukes
  • Red seedless grapes
  • Smoked Gouda cheese

You can use your leftover tenderloins in other recipes if you have any left over!

Happy Dining & 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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