Another Andre's Tea

Mother didn't bake a lot of cookies

Peanut butter ones

and cutout sugar cookies for holidays.

Most of the cookies I enjoyed as a child were bought

But not Oreos (or Hydrox) but rather bakery cookies.

Wolferman's was one of her stops

(and I adored their Hermits (and I have that recipe)

As was the Cake Box

But it was always a red letter day when we came home from school

and found

this box 

in the kitchen!

 Andre's had the best cookies

And mostly, when that box was in the kitchen, it usually meant that Mother had company coming

For they were "company" cookies and not family cookies.

Andre's (unlike Wolferman's or Cake Box) is still in business

And it is a favorite stop of mine!

For cookies!

Last week friend Linda and I had lunch there

And after lunch there is always a stop at the pastry counter

To bring home some tea treats

My selection

(all almond cookies)

And they made a great tea

Which I kindly shared with Husband Jim!

(I'm nice like that "sometimes"!)

A pewter vase with florist flowers,

A Spode blue and white teapot

And Wheildon Ware tea plate, creamer and cups and saucers.

An estate sale find

A lacy tablecloth

Cookies and tea

Life is good!

It's Tuesday and I'm sharing my Andre's tea with Sandi at Rose Chintz Cottage for Tea Time Tuesday.

Cookbook Book Club Vol. VIII -- Cooking Light

We met last night --

for the Eighth Volumn

The theme?

And we came up with all this delicious food

That didn't taste "light" as all!

Red Pepper Hummus with homebred pita chips

Sweet potato casserole

(as good as the original but low in fat and calories!)

Oven friend Chicken

Two kinds of rolls

Pasta Salad with Red Caesar Dressing

Butternut Squash

A salad of avocado, red onion and tomatoes

And with all those calories we saved with that wonderful "light" dinner

we had two desserts --

A pear tart and California Ambrosia

(both having a touch of "booze!)

We had a great time as always.

The meal was terrific, as always

Considering that we never talk to each other about what we're bringing

We're looking forward to September

When the Cookbook Book Club will eat "Mexican"!

I'm bringing an appetizer and am madly looking online for a dish to bring!

Lavender and Lemon for Tea

Last week, I gave a talk to a nearby town's garden club

on

herbs

Whenever I do, I take an herbal treat.

This time I chose a lemon lavender cake

And besides the one I made for them

I made one for me as well

And so I invited friends to join me for tea

In the breakfast room

Where there is only room for three!

A lemon lavender cake

The Spode Blue Italian

a sweetgrass vase with flowers

Alas, not garden ones but some lovely bought carnations

It's a very good tea cake

A dense cake lightly scented with lavender and highly spiked with lemon!

We visited and sipped and enjoyed the afternoon and each other's company.

LEMON LAVENDER TEA CAKE

For the cake: 

• 8 sprigs pesticide-free fresh lavender flowers, or 1 tsp. finely chopped, pesticide-free fresh lavender leaves, plus flowers for deecorating (optional)
• 1 1/4 cups superfine sugar
• 16 Tbs. (2 sticks) unsalted butter, at room temperature
• Finely grated zest of 2 lemons
• Pinch of fine sea salt
• 4 eggs
• 1/2 cup sifted all-purpose flour
• 1 1/2 cups ground blanched almonds
• 1/4 cup fresh lemon juice
  

For the icing: 

• 1 1/2 cups confectioners' sugar
• Juice of 1/2 large lemon, or as needed

Preheat an oven to 350°F. Generously butter a 9-by-5-inch loaf pan.

To make the cake, strip the flowers from the lavender sprigs. Place in a food processor and add the superfine sugar, butter, lemon zest and salt. Process until pale and fluffy, 2 to 3 minutes. Transfer to a large bowl. Add the eggs one at a time, alternating with one-fourth of the flour, beating well with a wooden spoon after each addition. Gently stir in the ground almonds and the lemon juice.

Spoon the batter into the prepared pan and smooth the top. Bake for 10 minutes. Reduce the oven temperature to 325°F and bake until a skewer inserted into the center of the cake comes out clean, 50 to 55 minutes. Transfer the pan to a wire rack and let cool for about 5 minutes, then run a knife around the edge of the pan and turn the cake out onto the rack. Place right side up and let cool.

Meanwhile, make the icing: Sift the confectioners' sugar into a bowl. Using a wooden spoon, stir in the lemon juice, a few drops at a time. The icing should be thick but spreadable. If it is too stiff, add a little more lemon juice.

Using a knife and dipping it in hot water if it becomes too sticky, spread the icing over the cooled cake, making sure that it drips down the sides. Let stand until the icing is set, about 1 hour. Decorate the cake with fresh lavender flowers. The cake will keep, stored in an airtight container without the flower garnish, for up to 3 days. Serves 8 to 10.

A Tomato Luncheon

The "Tomato Girls" trialed the tomatoes

Now what to do with the ones that weren't tasted?

Have a luncheon, of course!

Every dish is made with a different "color" of tomato

Every dish is made with a different "variety" of tomato

It was fun!

The centerpiece

Tomatoes, of course!

These are Christas

A simple place setting for a simple luncheon

New placemats -- woven with green and beige

On sale for $2 each . . . 

The napkins, however, are from Pottery Barn

and they are not $2 each

But I think they compliment my new mats!

I always love to get a bargain!

But sometimes it ends up costing you more!

Spode Blue Room Plates

Jim's grandmother's cutlery

And my water glasses

French that we've had for eons

That are really parfait glasses

Commercial parfait glasses

Which is why they have held up so well!

And for lunch?

RED TOMATO AND BASIL CREAM SOUP

The red tomatoes are Red Mountain

This soup is served chilled and it was tomatoey creamy goodness!

ORANGE TOMATO PIE

The orange tomatoes are Chef's Choice Orange

(an indeterminate variety)

A favorite recipe from Susan Mason

Made mostly with regular red tomatoes

But we felt that they were tasty with these.

GREEN TOMATO CAKE

Made not with a green color tomato but an unripe tomato

ones that are still "green"

These are Christas

If you can make cake with carrots you can make them with green tomatoes

And, heck, if you put cream cheese frosting on, it's always good!

I garnished them with green pear tomatoes from my garden, cut in half

So you would know that it was a green tomato cake and not a carrot cake!

We had fun with our tomato luncheon

I also served a lettuce salad with a roasted red tomato vinaigrette

which was exceedingly good and really tomato flavored.

I used Mt. Majesty tomatoes for that -- it was another red tomato.

It's Thursday and I'm joining Susan at Between Naps On the Porch for Tablescape Thursday and Michael at Rattlebridge Farm for Foodie Friday

An Andres Kind of Tea

A favorite

(a long time favorite actually)

is

Which opened when I was a small child near the Plaza

And it was a favorite "ladies" place

where we pretended to be very cosmopolitan

in our choice of restaurant and food!

It has a simple menu

One price for everything

Two entrees to chose from

and quiche

Served with a side or two

(depending upon the entree)

I absolutely adore it

and it now has a location in southern Johnson County that's a bit nearer

And when I enter it, I always feel as if I am somewhere in Europe

(in an Ikea decorated type of place!)

Friend Linda and I went last week

before our needlepoint class

I chose:

The quiche -- classic quiche lorraine and absolutely the best!

Served with a side salad and tomatoes

I, however, substituted their carrot salad

A favorite of mine!

And after you finish you lunch

The bring around the dessert tray

You can select any of the offerings

It's part of "the deal"

They explain them all to you

And it is tempting not to say "all of them" . . . but you don't

My choice?

The little petit four

Cake with cream and frosted and decorated

It's heaven!

However, as the grocery store has candy bars and gum just before you check out

(In the hopes that you'll buy some)

Andrew does too!

(Not gum and candy bars)

But this wonderful case of treats.

I can't pass it up.

I have to bring a few home for tea the next day!

So what did I select?

Three little cookies

Two macaroons and another almond cookie!

They come three ways -- plain (as I bought them) or dipped in dark chocolate or white chocolate!

They made the perfect afternoon tea treat the next day.

In the breakfast room

(We're as housebound in the summer with the heat as we are in the winter with the cold)

The Spode Camilla tea ware and a burlap style runner and a new "vase" -- a seagrass covered pitcher.

Makes one cooler just looking at it!

It's Tuesday and I'm sharing my Andres Tea Time with Sandi at Rose Chintz Cottage for Tea Time Tuesday and Bernideen for Tea in the Garden (even if mine isn't!)

The Tomato Girls

Who are the Tomato Girls?    They are five Bourbon County Master Gardeners who  are testing tomatoes for K State Research and Extension this summer.    In two plots in the Community Garden, they have planted 30 tomato plants, 3 of 9 varieties and 6 of one variety.       They have tended the plants and charted their growth to report to K State how well these varieties do in Kansas.   

The "Tomato Girls" in May in between the two plots of just planted tomatoes.

The plants the end of May -- they've grown some

(compare to the above picture)

But they seem really small!

The first of July, lots of foliage but not much product yet!

But here we are in August and we  are reaping the rewards of our labors.       The tomatoes are producing tomatoes!    And lots of the tomatoes.    

In fact Friday we picked over 100 pounds of tomatoes!

 The “Tomato Girls” as they call themselves, were at The Farmer’s Market this Saturday.     We had samples of the tomatoes that we've been growing.     And everyone had  a chance to taste and vote on which variety they liked best!     We had a whole tomato -- a cross section of the inside of the tomato and then samples to taste!     There was also information about the tomatoes that you could take with you.    

The test tomato varieties are:    Hy-Beef, Brickyard, Mt. Majesty, Red Mountain, Mt. Merit, Ultrasonic, and Chef’s Orange Choice.     The varieties being tested against are the well known Jet Star and Christa.  These varieties are available to purchase but the ones that do the best in the trials may receive K State’s stamp of approval.   

One of the "Tomato Girls" explaining to a customer the differences in the tomatoes.

It kept us on our toes to keep the bowls filled with samples!

And because man doesn't live by slices of tomatoes alone . . . 

We made some Tomato Bacon Jam to slather on chunks of homemade bread

And gave the recipe away!

  KURLBAUM TOMATO - BACON JAM

Tomato-Bacon Jam from Slow Food Dinner at Kurlbaum Heirloom Tomato Farm in WyCo, Summer 2014.

1/2 # thick-sliced bacon, diced small

2 # Roma tomatoes, seeded & diced

1 medium sweet onion, diced

1/2 C. granulated sugar

1/2 C. packed dark brown sugar

3 Tbl. cider vinegar

2 Tbl. finely mined garlic

1/4 tsp. red pepper flakes

S&P to taste

Cook bacon in large sauce pan until crisp. Place on plate with paper towels and blot up extra grease. Discard drippings from pan.

To pan, add tomatoes, onion, white & brown sugars, vinegar, garlic, pepper flakes, and bacon pieces. Bring to a boil, stirring often. Simmer, stirring occasionally, until thick with jam-like consistency, about 1h 15m to 1h 30m.

Season with salt & pepper to taste.

Makes about 1 to 1 1/2 cups jam

Serve on meatloaf in place of ketchup, on burgers, on a BLT, on pizza or flatbread, on crostini, etc. 

NOTE: The recipe does not call for canning this, so it should be kept in fridge and used up within a week or so. 

And since we were Master Gardeners, we're hoping other gardeners in our little town will join our ranks.

A reminder sign along with a sign up sheet.

We're hoping to get lots of new Master Gardeners this year!

Four of the five "Tomato Girls" (the missing girl is celebrating her anniversary -- no shirking her Tomato Girl duty!)

Jan Hedges, Sheryl Bloomfield, Martha Scott and Janet Irvin

The results:

K-State Tomato Trial – Taste Voting Summary

Master Gardeners of Fort Scott

August 15, 2015 at Fort Scott Farmers Market

72 people voted

Ranking by total number of votes (not value) Ranking by number of 1st

Crista         33                                                   Crista        19

Jetstar         32                                                  Chef’s Choice Orange 19

Chef’s Choice Orange 32                                  Jetstar           13

Mt. Majesty         26                                         Brickyard          10

Brickyard         25                                             Red Mountain                  8

Red Mountain                 18                              Hy-Beef                  7

Hy Beef                 16                                      Mt. Majesty          5

Mt. Merit              14                                        Mt. Merit          2

Ultra          4                                                    Ultra           2

We're turning our data into the Extension Office as well as our information on growth, durability, output (we have to weigh the tomatoes), and health.

Over coffee, after our big pick on Friday, we agreed that it has been an interesting experience.    And if we did another trial for K State -- we would prefer flowers!

Minnesota Food

We were in Minnesota the first week of August

welcoming our new granddaughter 

I came armed with recipes

And was very impressed with the Minneapolis grocery stores

(stores I dream about!)

And my "job" (besides playing with "first" grand Lucy)

was preparing meals --

not just for Daughter Sarah, her Andy and their Lucy

but also for Andy's parents who were up for the new grand as well.

And with a new baby and a 2 year old, eating out really wasn't much of an option!

I fixed some old favorites and some new recipes

Kid friendly meals for the most part!

DINNER

INA GARTEN'S PARMESAN CHICKEN

http://www.foodnetwork.com/recipes/ina-garten/parmesan-chicken-recipe.html

INA GARTEN'S BOW TIE AND BROCCOLI

http://www.foodnetwork.com/recipes/ina-garten/broccoli-and-bow-ties-recipe.html

BREAKFAST

CHEESE FRITTATA

   Eggs, a bit of cream, and grated cheese put into a cast iron skillet and baked until done.    (A plain frittata because grand girl Lucy doesn't like "things" in her eggs!)

BLUEBERRY MUFFINS

From Betty Crocker (which is fitting because Daughter works for Betty)

http://www.bettycrocker.com/recipes/blueberry-muffins/ca00251f-d317-4b55-bdce-d32fa7d8c142

LUNCH

DELI TRAY

(smoked turkey, cheese, lettuce, garden fresh tomato and Wickles pickles; a choice of breads and a choice of mustards and mayonnaise.

BEST EVER MACARONI SALAD

From the Pioneer Woman, Ree Drummond

http://thepioneerwoman.com/cooking/2012/06/the-best-macaroni-salad-ever/

I'm not a fan of macaroni salads having too many bad ones

But this is so good -- I've made it like 5 times this summer!

And it's the perfect accompaniment to deli sandwiches!

DINNER

SAUSAGE AND LINGUINE CASSEROLE

Served with a big green salad, crusty bread and celebratory wine!

Toasting both to our newest grand girl and our first grand girl's second birthday and our son-in-law's birthday.

CHOCOLATE BIRTHDAY CAKE AND VANILLA ICE CREAM

From the bakery -- we didn't make a cake!

BREAKFAST

YO YO'S DOUGHNUTS

(A visit to Minneapolis isn't complete without a trip to YoYo's --

the worlds best doughnuts . . . the maple bacon ones are

to die for!)

DINNER

INA GARTEN'S ROAST CHICKEN

http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe.html

Mine is fennel less because I forgot to buy some!

GRILLED VEGETABLES WITH CHIVES

Son-in-law Andy grilled an assortment of fresh vegetables.   Olive oil, salt and pepper and a good sprinkling of chives!

 CORN "RISOTTO"

A recipe I found years ago in a cookbook.    I've not seen the recipe on-line but it's a great way to eat fresh garden corn full of garlic and cream.

 BLUEBERRY CREAM PIE

Because son-in-law Andy loves anything blueberry

http://www.tasteofhome.com/recipes/blueberry-cream-pie

BREAKFAST

Our favorite breakfast place, The Original Pancake House

Our favorite meal, their Apple Pancake

Big enough for two!

We were able to slip away alone for our favorite breakfast out!

DINNER

Our last dinner, a Mexican casserole

http://www.tasteofhome.com/recipes/enchilada-casserole

We replaced half of the corn with black beans

and feel that it much improved the dish

We went all out on toppings --

Guacamole, fresh salsa, jarred salsa, cheeses, sour cream, tomatoes

and really good tortilla chips

We had ice cream for dessert -- 

there are three ice cream shops in their little town -- and a visit to one of them is a must every visit!

It was a great visit

It was a good food visit!

We left plenty of leftovers for the upcoming week so Daughter Sarah

(or Andy) doesn't need to cook much

And we took the bones and meat from the chickens and made soup

Some for the fridge and some for the freezer

It's Friday and I'm sharing my Minnesota food with Michael at Rattlebridge Farm for Foodie Friday