Cornbread, Cardigans and Canines

A few days ago, I shared some cornbread with a friend.  The recipe had absolutely no flour in its list of ingredients, so I figured it would be good for her "no gluten whatsoever" current diet plan.  Warning her that it would be very filling and loaded with calories because of the butter and cheese involved in its makeup, she willingly took it. Click for recipe.

The next day she e-mailed me and said something like "thanks for the cornbread...very light and delicious." Thought that was hilarious as she obviously had not even taken a bite of that dense cornbread.

On to my cardigan knitting, the Delancey Cardigan found here. It has stripes that point downwards with a chevron stripe motif which makes it a flattering style.  Thinking I had memorized the pattern well enough to continue knitting on and on, I later found out (and too late!) that I had missed a "slip two, knit one" at the beginning of the side, so had to rip out an hour's worth of work.

It actually could have been worse, since when knitting the Delancey I was watching the latest episode of "Downton Abbey", not really paying much attention to the knitting.  Friend Jan said the Brits were a bit up in arms about that episode with Anna Bates being victimized.  You can see an interview with Anna (Joanne Froggat) at this link as both she and writer Julian Fellowes discuss the episode. It's a wonder I got even a stitch made since the episode caught me in its emotional and visual grasp.

Of course, I was using my shrinky dink Downton Abbey knitting markers with the tv up loud and clearly empathizing with Mr. Bates.

I do have a few markers left from when I made them last year, so if you want two, I'll send you them postage paid.  Just leave a comment telling me your favorite actor from the series. Will draw from comments for the winner if there is more than one reader interested.

And the canines?  They are an expensive pair this month as BOTH had to have their annual check ups, vaccinations and dental cleanings.  We are not the first to think the IRS should give us a tax break on their medical expenses.

"We are cute and our teeth are clean."

Reading The Gravity of Birds, courtesy of sister Pam.  Sewing on a Vogue Pattern ( 8731).  What are you up to?

Who? Me? Cook?

"What is your favorite holiday recipe?" asked a columnist who writes for the Grand Junction Senior Beacon.  She asked, also saying that she would like to take my picture and have my favorite recipe in the upcoming November issue, along with several other contributors.  We had just come out of an evening meeting at church last week when she caught me, and I was actually thinking of how quickly I could jump into my pj's and then into a warm bed.  Food was not on my radar when the clock was nearing 9 pm.

Taken a little off-guard by her question, my first thought was of the shockingly pink cranberry relish that Susan Stamberg shared several years ago on the radio.  I had made that, and it was a bit different from what others might share.  Then I gave the old brain a minute more to think and said, "well, it is not my recipe, and err...actually, I don't cook it, because my husband is outstanding in the culinary category, but I can tell you what it is and give you an internet link to the recipe."  By this time, Writer Lady could hardly back out of her offer to feature my favorite holiday recipe. So she went ahead and took my mug shot and wrote down the information.

Here, let me just do a cut and paste job and reveal the Gene Amole Recipe for Thanksgiving Stuffing that my husband makes semi-annually (we like it with chicken in the summer, too.)

from Living The Grand Life: 

I first started posting this recipe in 2007. Folks seem to like it. We still make it every year. Here it is again so that you can get your shopping list finished. 

Gene Amole was a columnist for the Rocky Mountain News. He was a hometown writer who knew the city well and wrote on a variety of topics.

In 1982, he was looking for a Thanksgiving topic. In desperation he published his recipe for stuffing.

In 1998 he wrote about this about his recipe column: "It was a smash. I had more favorable comments about that column than anything I had written previously. Since then, I have reprinted it twice, the last time eight years ago, but I still get a flood of requests each year to send people copies because they had lost theirs."

 And so he printed the recipe one final time in November of 1998.

My wife is from the south and always had cornbread stuffing. I grew up in Denver and was used to a rather plain white bread stuffing. We adopted this recipe as a new family tradition and have enjoyed it for many years. It is a recipe that responds well to variations. I like to use a whole pound of Italian sausage and Texas pecans.

Gene Amole’s Thanksgiving Turkey Stuffing

20 slices of white bread (or use a package of dried bread cubes)
6 slices of dark, Jewish pumpernickel (don't leave this out)
1 tablespoon salt
1 teaspoon pepper
1 tablespoon sage
½ pound breakfast sausage
½ pound Italian sausage
1 cup chopped celery
1 cup chopped onion
1 cup chopped walnuts, pecans or macadamia nuts
3 to 4 tablespoons chopped fresh parsley
1 to 2 Granny Smith or Jonathan apples
Handful of cranberries
2 cups thick-sliced mushrooms
¼ lb. butter
2 cans chicken broth
2 tablespoons Harvey's Bristol Cream or jug sherry

Gene Amole’s directions:
Now, relax. It is impossible to screw up turkey stuffing. First, let's assume you are roasting a 15-20 pound bird. You'll need about 20 slices of white bread and a half-dozen slices of dark, Jewish pumpernickel. Lightly toast and cut each slice into crouton-size cubes and put into a large bowl.

It's a good idea to mix spices separately in a small bowl. Combine a tablespoon of Salt with a teaspoon of Pepper and a tablespoon of Sage. Be careful not to use too much salt because there is salt in some of the ingredients. Next, mix the spices and sprinkle them over the bread cubes.

Now, you are ready to go to the stove. Crumble and brown in a skillet a half-pound each of breakfast sausage and Italian sausage. Drain off the grease and remove sausage with a slotted spoon and add to the bowl with the bread crumbs and spices.

Add a cup each of chopped celery, chopped onion and chopped walnuts. If you are a big spender, use macadamia nuts instead of walnuts. Add three or four tablespoons of chopped, fresh parsley. Peel, core, chop and add one or two Granny Smith or Jonathan apples. I like to mix in a handful or so of fresh cranberries for color. To all of this, add a couple of cups of mushrooms, sliced thick.

The last thing to add is the liquid. Melt a quarter-pound of butter in two cups of canned chicken broth. After it is blended, add two tablespoons of either Harvey's Bristol Creme or jug sherry. Take a little nip for yourself.

You are almost there. Drizzle the liquid over the ingredients in the large bowl. I like a reasonably fluffy stuffing. You can add more liquid if you like. Toss the bread cubes and spices with the liquid until evenly mixed.

Food science no longer recommends stuffing the bird. We make up the recipe and bake it in a ceramic casserole dish. I guess that makes it dressing as opposed to stuffing - whatever you call it, it's good.

Week in Review

December 7-14, 2013

• Weather

Record low temperatures this week here on the western slope of Colorado with -15 degrees!  Also we had 8 + inches of snow here.

• Something New (to me)

Audible.  Love listening to books.  I've never bought more than a dozen audible book downloads, and usually from iTunes or Amazon.  But after listening to one of my favorite podcasts (The KnitGirllls), I was convinced to try an Audible subscription, with the first book free and twelve credits thereafter for a reasonable price.  As of yesterday, I'm listening to Life after Life, thanks Jean, and just purchased The Winter Sea by Suzanne Kearsley, thanks  to Woolythyme.

• Knitting

on the Derecho shawl:

• Food and recipes

Especially enjoyed root vegetable stew by the husband, Martha Stewart's cornbread and sausage dressing WITHOUT garlic and served with Cornish hens (thank you, Steph at KnitspiringOdyssey), spritz sugar cookies, and new coffee creamers (Mexican Cinnamon Chocolate by Lucerne is my favorite this week)

I may make cakes adapted from Gretchen's Nativity Cake recipe for the neighbors who so graciously shared their bountiful pumpkins, tomatoes and squash with us during harvest time.

• Reading

finished The Shoemaker's Wife by Adriana Trigiani.  Giving it a grade of A-.

finished Amy Tan's Valley of Amazement.  Lots of reviews of the book out there.  Here is one recent review.  I would give it a grade of  B- for overall enjoyment.

 

still picking up Fredrick Beuchner's digital book Secrets in the Dark

• Mailed

Cookies for Julie and a few little gifts

completed fairy for the fairy ornament swap.

• Apps:

plugging along on "Flow Free" and  compulsively playing "Words with Friends".  Invite me to play under the name "templeton7" and we can compete on this sorta' Scrabble app.  Also using the new Audible app for listening to books and doing the daily word puzzle on "7 Words"

• Christmas decorations

Set up Madonna and Child icons and votive candles

 

• TV

the never ending funeral of Nelson Mandela, incredulous at the sign interpreter (did you see Jimmy Kemmel's take on the schitzoid interpreter?  I laughed.)

Enjoying some of the sweet little Christmas movies on the Hallmark Channel, and movies from the books Diary of a Wimpy Kid (thanks, Charlotte).

"Magic of the Snowy Owl" (Nature), available through Dec. 25 on PBS Roku Channel

• New blog friends I am stalking:

 barefootcrofter in Scotland
 Gladsome Lights in CA
 The Ellen Report

• Linking to

Yarn Along with Small Things

link