“… And we’ll take a cup o’ kindness yet for auld lang syne …”

Make your mark on 2022; be a blessing.

“Finally, be ye all of one mind, having compassion one of another, love as brethren, be pitiful, be courteous: Not rendering evil for evil, or railing for railing: but contrariwise blessing; knowing that ye are thereunto called, that ye should inherit a blessing. For he that will love life, and see good days, let him refrain his tongue from evil, and his lips that they speak no guile:” 1 Peter 3:8-10 (KJV)

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He hath shewed thee, O man, what is good; and what doth the Lord require of thee, but to do justly, and to love mercy, and to walk humbly with thy God? Micah 6:8 KJV

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BRATWURST, BOCKWURST, & WEISSWURST:  The Case for Wursts or the Wurst Cases?

After 43 years of marriage, you would think my sweetie would have picked up on the fact that I do not eat any sausage of the link style, and the only hotdogs I eat are Hebrew National because they’re kosher, all beef and, hopefully, do not contain any little … extras.  It’s also why I limit hotdog consumption to one every one or two years when in company in which it would be rude to refuse.  Please recognize that while there may be no sausage in my mouth, my tongue is very much in cheek on this post.  

I am of German descent; my great-grandmother arrived fresh from Germany through Ellis Island not long after the 19th century became the 20th century.  Even though my mom’s side of the family came from Scotland (and England, and Wales, and Ireland, and France), she still cooked up the pork and sauerkraut every New Year’s Day.  Her standard go-to kraut was Kissling’s in its familiar clear and red packaging.  I hated sauerkraut!  As a kid, I thought it was “sourkraut” and wondered if the sourness of the cabbage contributed in any way to the stern (or dour or sour) disposition of many of the people I knew who were also of German descent.  Because the pork and hotdogs were cooked IN the sauerkraut, I wouldn’t consume them either (and I wouldn’t eat hotdogs anyway). 

On a far more fun note, my great-grandmother did teach me some German, and I got to practice it on my siblings and on those with whom I was less than chummy.  I loved having the inside track on words that no one really understood … well … except my mom.  She was entirely too smart (and was a wee bit upset at my great-grandmother).  After hearing me light into one of my sibs, I got my mouth smacked for my linguistic efforts.  😊  Needless to say, I was really quite disappointed in junior high school when only French was offered, and none of the more interesting words were included in our instruction. 

Alas, I have digressed.  My sweetie, searching for easy (see, also, fast-prep) lunch ideas, hit upon a package of “Bratwurst.”  I do not remember the manufacturer’s name.  I DO remember being stunned that the bratwurst was WHITE.  I always thought bockwurst was white, and I know that weisswurst is white.  I decided to do some searching on the internet – well, things just went from bad to … er … wurst. 

Bratwurst is defined in Wikipedia thusly:    Bratwurst “is a type of German sausage made from veal, beef, or most commonly pork. The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage, although in modern German it is often associated with the verb braten, to pan fry or roast. Beef and veal are usually incorporated amongst a blend often including pork.”  (https://en.wikipedia.org/wiki/Bratwurst)

Since Wikipedia was handy, I also looked up Bockwurst: Bockwurst “is a German sausage traditionally made from ground veal and pork (tending more towards veal, unlike bratwurst). Bockwurst is flavored with salt, white pepper and paprika. Other herbs, such as marjoram, chives and parsley are also often added and, in Germany, bockwurst is often smoked as well.”  (more at https://en.wikipedia.org/wiki/Bockwurst, including that it was frequently consumed with Bock beer).

And then there is weisswurst, also from Wikipedia:  “Weisswurst (German: Weißwurst, literally white sausage; Bavarian: Weißwuascht) is a traditional Bavarian sausage made from minced veal and pork back bacon. It is usually flavored with parsley, lemon, mace, onions, ginger and cardamom, although there are some variations. Then the mixture is stuffed into pork casings and separated into individual sausages measuring about ten to twelve centimeters in length and three to four centimeters in thickness.”  (for additional info:  https://en.wikipedia.org/wiki/Weisswurst

Okay, beef, veal, and pork.  But what about the WHITE color?!  WHAT portions of those meats are white other than the fat and gristle (I looked up the definition of gristle … be advised … not pleasant).  Is the oink, (or moo, as the case may be) white?  Is the meat bleached?  That can’t possibly be possible or edible, right?  All the information I could find simply indicated that it is because the meats are not smoked.  Think about a piece of beef or veal or even pork.  They definitely have pink color to them.  When you cook them, they turn DARK, although a pork tenderloin on the inside is still quite light in color, it does get dark on the outside.  I’ve never seen beef or veal or even pork turn completely white when cooked – even when boiled/poached).  I was really getting concerned at this point about just what my sweetie brought home.  I know, when he was stationed in Germany as an MP, he frequently ate German sausages (often at a Schnellimbiss – like an American fast food cart only, you know, German) and, yes, likely washed them down with a big stein of beer.  My own personal opinion is that there is not enough beer in the world to wash down a sausage of any nationality.  😊 

Now, once I finished exploring the various wurst descriptions I was, of course, also curious about the wurst-casing scenarios.  😉  Apparently, there are two options:  natural and cellulose.  Wikipedia to the rescue once again: 

Natural casings are made from animal intestines or skin (skin … seriously … pig skin, perhaps? I’ll just let that sit there.); artificial casings, introduced in the early 20th century, are made of collagen and cellulose. The material is then shaped via a continuous extrusion process — producing a single sausage casing of indefinite length — which is then cut into desired lengths, usually while the extrusion process continues. Does this sound at all appealing to anyone? Not to me!

I’m familiar with collagen and have no problem with collagen and its sourcing. However, and I’m gonna be honest with you here, I ate haggis as a kid; not a fan. Trust me on this: you can love Robbie Burns and still hate a haggis! I’ve eaten blood pudding as an adult; again, not a fan. Foods wrapped in innards are definitely not my thing. In fact, innards are not something I consume — sweetmeats, tongue, tripe, brain, heart, not even liver. I’ll leave those to far, far braver, less squeamish folk. So, I’ve now ruled out natural casings and, honestly, I’m not a big fan of cellulose. You find cellulose in those brand-name (and generic as well I’d venture a guess) sprinkle-y type cheeses that come in plastic jars, and that folks like to shake liberally over their pasta dishes. So, Merriam-Webster said that the definition of cellulose was: a polysaccharide (C6H10O5)x of glucose units that constitutes the chief part of the cell walls of plants, occurs naturally in such fibrous products as cotton and kapok, and is the raw material of many manufactured goods (such as paper, rayon, and cellophane).  Yeah, you can also find cellulose in insulation and in paint and lacquer.  Exciting? No. Something I’d eat?  Definitely a wurst-casing scenario for me. 

As a result, I have made it clear to my sweetie that I will never – no way; no how – eat a link-type sausage again.  I will stick to my homemade pork sausage patties; they’re actually pink until I cook ‘em, when they turn a lovely brown color.  I use this recipe (and I have the cookbook) which is positively fabulous:  https://www.theprairiehomestead.com/2013/07/making-sausage-at-home.html.  I double this and make six pounds at a time; the recipe doubles beautifully! 

“Laws are like sausages; it is better not to see them made.”  ~Otto Von Bismarck (interestingly, a German … I guess he should know then, right?).  😊  

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I’ve been learning or, actually, relearning embroidery.  I’m much more a counted cross-stitch gal than an embroiderer.  That said, I’m working on a dress for my Livvie Love that calls for embroidery on the bodice.  After cutting everything out and reading all the instructions, I determined that the embroidery pattern (called “cornflowers”) was just not gonna work. First and foremost, cornflowers are blue and the kit for this dress contained a green and white seersucker fabric, white cotton batiste for the embroidered portion of the bodice, and orange, yellow, and green embroidery flosses.  Well, I say again, cornflowers are, you know, blue.  Obviously, the design will not work because you just can’t make cornflowers orange; I’m pretty sure it’s against the law. So, I needed to pick a flower that could be orange and hit upon the beautiful gladiolus. Off to the YouTube embroidery videos I went to find the most gorgeous glads ever to be embroidered in the history of the world … ever.

With the fabric cut and marked for the bodice and ready to embroider and, of course, having watched at least a dozen embroidery videos, I sat down to ply my needle.  And then I cut and marked another piece of fabric, and another, and then I went to my stash for more white batiste.  You do see how this is going, right?  

So now I’m practicing all these nifty maneuvers (I think real embroiderers call them stitches) on what should have been one of the bodice pieces I cut and marked.  This all looked so easy on the YouTube videos!  Before destroying yet another piece of bodice fabric, I’m going to practice a whole lot more before attempting this again.  Ah well, this won’t be a summer dress.  I’ll add puffed sleeves rather than making it sleeveless; she’s definitely growing too quickly for this to fit her next summer.  And, perhaps, pick up a pretty white sweater to wear over it.  I’m just hoping to perfect my stitching before snow flies!  Hopefully, one of these days my bullions won’t look like boogers any longer.

Holy cannoli, Batman! I just realized that even the center of the design isn’t centered!! I’m told that it’s been said that “practice makes perfect.” Have a truly blessed Tuesday!

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A Cautionary Tale

“I’ve got culture; I eat yogurt!”  😊  (~Me)

When our local supermarket didn’t have the only yogurt I’ll use for two months (an organic, whole milk, Greek yogurt) – it’s great for eating, cooking, baking, AND making homemade dressings (and, as well, it’s great for subbing for sour cream when I don’t have that sitting in my fridge and no one is ever the wiser) 😊 – I decided I’d make my own.  After investigating a lot of different ways to start yogurt, and carefully examining the ingredients contained in the starter cultures, I opted for a Greek yogurt starter from Cultures for Health since its only listed ingredients are organic milk and active live cultures. 

I purchased a half gallon of organic whole milk, grabbed my Instant Pot®, and jumped on into the deep end of the yogurt-making pool with both feet.  I didn’t give the process a thought.  Well, I made sure that all the pieces that would come into contact with my yogurt were scrupulously clean but, other than that, nary a thought! 

By the time I had gone through the whole boil, cool, add, and cook for 10-12 hours, drained it in a butter muslin-lined chinois into a ceramic bowl overnight, and spooned it into a Tupperware® container, I was far too eager to eat some of my lovely, thick, Greek yogurt creation!  I spooned some of the yogurt into a dish, topped it with just a splash of pure maple syrup, some frozen wild blueberries, and a sprinkling of chopped walnuts and dug in. 


WAIT!  What is THAT SMELL?!  My yogurt tasted absolutely delicious; however, it smelled like stew!  My initial foray into the making of my own Greek yogurt was quite like a Limburger cheese-eating experience; it was positively delicious as long as I held my nose!    

So, if you’re planning on joining me in the deep end of the homemade yogurt pool, I would suggest that you do as I say – buy yourself a silicone sealing ring that you can dedicate solely to yogurt making – and not as I did.    

I’ve since made two more batches of Greek yogurt that have not only tasted like luscious Greek yogurt, but smelled like Greek yogurt, too! 

Since this will be a weekly process, I did invest in 8-ounce glass jars and a yogurt strainer.  With the strainer there will be no need to hand wash the butter muslin after each batch.  Having the right tools is a wonderful thing.  Having the space to store the right tools would be particularly awesome as well.  😉 

“Then shall the King say unto them on his right hand, Come, ye blessed of my Father, inherit the kingdom prepared for you from the foundation of the world.”  Matthew 25:34

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O is for Organization and Oysters!

  • “For every minute spent in organizing, an hour is earned.” ~ Benjamin Franklin
  • A good thing, too, as I’ve been looking around for some extra time!!

For the last few weeks, I’ve been making a daily deep dive into that dark, wide crevasse of organization.  It’s been quite the project to work it in between the daily, weekly, and monthly chores.  I am, however, truly delighted to say that I can actually see daylight once again, and I’m almost finished climbing back out.  😊  It all began with a chore change.  Since the very first time my sweet hubby saw me fold clothes, he decided that laundry was his domain.  I was more than happy that he wanted to do this; in fact, I was downright gleeful! 

Hubby is ex-military police, accustomed to irons, starch, polished everything from buttons to boots and has, on more than one occasion, explained with great intensity the benefits of neatly folded, 4”x6” undergarment packets.  I on the other hand, lacking such military training, began our marriage folding his tee shirts first in half lengthwise, in half again widthwise, and then stuffing them into his tee shirt drawer.  In fact, I folded everything in this manner from tee shirts to towels to bed linens to, well, pretty much everything.  Seriously, who really enjoys folding fitted sheets?!  At that point in time we also didn’t own an iron.  My whole philosophy was “that’s why they make permanent press.”  Needless to say, while I was delighted, my poor hubby suffered patiently for a few weeks before purchasing an iron and announcing that he was taking over the laundry. 

Although I still can’t “properly fold” a tee shirt, I am learning, and I’ve mastered the 4”x6” undergarment packet.  😊  Even towels and sheets are folded neatly these days instead of just in quarters.  So, with a little more time on my hands in retirement, I stole back the laundry from my hubby who has been diligently washing, drying, hanging, and folding our clothes for almost 43 years now. 

However, now that I’m doing laundry and putting it away, it made me crazy that we could never put our hands on the properly sized bed linens for the various beds.  We have two queen-sized, one double, and two twin beds.  Hubby determined a couple years ago that flat sheets were useless and discarded them (or so I thought*).  ALL the sheets for all the beds were piled into the master bathroom linen closet.  They were not in any order, they were not matched for color, and they were mixed in with ALL the bath towels, hand towels, and washcloths for our two full bathrooms and our downstairs powder room.  It was a very full and very mixed up closet. 

Out came absolutely everything; it all got washed and was then divided into two separate baskets – sheets and towels.  As I folded the sheets, I matched the colors.  And then I remembered one of those “hacks” that you see floating around the web where matching sheets and pillowcase(s) were placed inside one of the pillowcases for the set.  With that done, I then placed the appropriate bed linens in the bottom dresser drawer in the room in which they would be used.  More space in the bathroom closet, and no more confusion regarding which sheets went on which beds!  “Oh, Happy Day!” 

Next came the towels.  I had two towels that I used exclusively to wrap my hair after a shower.  They were both almost 43 years old, threadbare (I’m not joking; I could read through those two towels!), and any pattern that existed on them had long since vanished.  Trash!  I had about a dozen white washcloths that were unraveling at the edges.  Trash!  I found only two hand towels for the master bathroom, none for the hall bathroom, and four for the downstairs powder room.  All remaining towels in good condition were neatly folded, and placed in two stacks on the main shelf in the closet.  The two hand towels were folded and placed beside them (to go into a labeled bin once the bins arrive), and the remaining washcloths were stacked beside them and would also go into a bin.  The hand towels for the downstairs powder room went, of all places!, in the powder room.  😊 

All our hang-up laundry is stored in a closet directly across from the laundry area (so much easier than toting it upstairs after every load).  I store extra laundry baskets in the bottom of that closet, and boy was that closet getting packed tight with our hang-ups.  I yanked out another couple baskets, pulled all the clothes out of that closet and separated them into keep, donate and trash.  Up until now, my slacks had always been hung on separate hangers.  That takes up a good deal of space.  Since I frequently wear specific shirts with specific slacks, why not put them together on the same hanger with the slacks neatly folded over the bottom of the hanger, and the shirt slipped down over top of the slacks?  One hanger instead of two seemed a good idea and, fortunately, it worked out beautifully.  There’s a lot more room in that closet these days.

Finally, while putting things away in their proper places, I noticed that the top shelf in my wardrobe-cum-bookcase had broken.  Out came all the books on the top two shelves, and my always-at-the-ready hubby anchored those shelves for me.  So, while I was in there, I reorganized the mess and donated or trashed what wasn’t in use any longer.  Phew!  I’m on an organizational roll here!  😊  Can I just tell you how fabulous it feels to open a closet door or the door to my wardrobe-cum-bookcase and see neatness and order?!  There are still plenty of drawers and closets left to tackle but, for now, I’m taking an organizational break to spend some time in my sewing room over the next few weeks. 

Now, about those oysters … we had the most amazing meal a few weeks back:  oyster fritters with a cheesy cauliflower mousse, and a green salad with homemade green goddess dressing.  I wanted to order more oysters with this seafood order but, alas, alack, and woe is me, they were out of oysters.  I have never enjoyed oysters.  I once, at hubby’s urging, tried a raw oyster.  I got it down but, as I said to him, it’s like slurping salty snot.  I was convinced that oysters were truly gross.  However, once I tried a homemade po’boy sandwich, I got just a little hooked on fried oysters.  I enjoy oyster fritters even more than the po’boy fried oysters.  In fact, I’d choose an oyster fritter over an apple fritter every single time. 

Here are the recipes I used for the oyster fritters, the green goddess dressing, and for the cauliflower mousse (although I topped the cauliflower mousse with about one-half cup of good sharp cheddar.

Oyster Fritters:  https://www.thespruceeats.com/oyster-fritters-recipe-3058723

Green Goddess Dressing:  https://cookieandkate.com/easy-green-goddess-dressing-recipe/

Cauliflower Mousse:  https://www.epicurious.com/recipes/food/views/cauliflower-mousse-235759

This week’s menu plan:


“Let all things be done decently and in order.” 1 Corinthians 14:40


  • After sorting through all the items in the linen closet, I did actually find 9 flat sheets. Only two of them, however, matched any of our existing bed linens. I matched those two up with their bed mates, and tossed the rest since I couldn’t even remember buying any sheets in those colors! It’s a mystery!!
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Be a Blessing

“As we have therefore opportunity, let us do good unto all men, especially unto them who are of the household of faith.” Galatians 6:10

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Sew It Seams …

“My friend writes songs about sewing machines. He’s a Singer songwriter, or sew it seams.”  (~Unknown)

I have a penchant for painful puns and purple prose; hence the above.  If it makes most folks groan, I will undoubtedly laugh heartily.  This week has been all about sewing and, in particular, finishing my sewing “room.”  😊  This room used to be our master bedroom closet but, since we hang all our clothes downstairs in the laundry area and the only items that make it upstairs to be put away are linens and other foldables, we really have no need for a closet in the master bedroom.  And, since I had no real desire to steal a guest bedroom that could be used for, oh, I don’t know, guests, the closet was the spot. 

It’s a small space; only 6.5 x 12 feet.  Even though as a closet it’s a large space, there were no electrical outlets in it.  ☹  My sweet hubby offered to put an outlet or two into the closet for me; however, the memory of our former pastor’s comment after helping fix some of his prior electrical handiwork came to mind, “Please, leave electricity to the experts.”  😊  He can do pretty much anything you can imagine … except electrical.  Since there will only be two items requiring electricity on a regular basis, a surge protector and a short extension cord running inconspicuously between the closet and an outlet along the same wall just outside the closet door should more than suffice. 

I’ve been sewing since I was 8 years old; 10 years old on a sewing machine.  I learned how to sew on my grandmother’s Singer Featherweight, and it’s still my preferred machine.  After 56 years of sewing, however, there was a great accumulation of sewing (and other crafty) stuff.  Apparently somewhere along the line, I took the “She who dies with the most wins” philosophy to heart.  Most everything in my sewing room has been gifted to me through inheritance; items that truly represent pieces of my heart.  The only things we needed to purchase were an inexpensive set of stackable filing cabinets, a 12-bin storage unit, and some paperboard magazine holders. 

Under the heading of “A place for everything, and everything in its place,” I am now ready to sew.  You know you’re old[er] when the pattern you choose to work on is dated 1982.  I told ya I was a collector of sewing stuff.  😉  Yes, this Folkwear pattern is as old as my son.  I have a lovely grey and red plaid flannel, that is buttery soft that, I think anyway, will be perfect. 

We decided to forego the red lentil soup this past week.  Instead of homemade biscuits, I decided to try out a King Arthur recipe for Portuguese muffins. (https://www.kingarthurbaking.com/recipes/portuguese-muffins-bolo-levedo-recipe). 

Well, you know how it goes, you just HAVE to taste one to make sure you won’t be poisoning anyone, right?  So, I split one in half and gave half to hubby, and we took a bite … and we drooled … and we took another bite … and we oohed and ahhed.  No soup for us!  We sliced an avocado, the hard-cooked eggs, and some luscious Jarlsberg cheese.  We had some of those muffins, made into sandwiches, for dinner along with sliced pears. 

Since we didn’t have the red lentil soup last week, it became part of this week’s menu plan.  😊  It’s a two-soup week; something that doesn’t happen often since hubby is not the biggest fan of soup unless, of course, it’s a course of its own and there’s lots of other food, especially meat, served with it.  😉 

Thus, I give you this week’s menu plan:


Since I needed to use up some spinach from last week, I tossed that in with last night’s chicken breasts in roasted red pepper sauce.  Boy is that some delicious sauce.  I much prefer it over homemade tomato sauce, and it’s SO easy to make: 

  • 2 12-oz. jars of roasted red peppers
  • ¾ cup heavy cream

I empty the roasted peppers into my food processor without draining them, and process until it’s a smooth liquid.  I add it directly to whatever I’m cooking in my skillet once the food is close to being done.  In this case it was boneless, skinless chicken breasts.  I also added the spinach to wilt in the sauce and, once the spinach was wilted, I added the cream, removed the chicken breasts to a large bowl (and covered with foil to keep them warm) and stirred to combine everything.  Once the gnocchi were finished cooking, I tossed them into the sauce as well, stirred to coat them, and tossed all into the bowl with the chicken.  The other “trick” I used to speed up this chicken dish was a gnocchi kit which you can find here:  https://www.delallo.com/shop/delallo-potato-cheese-italian-gnocchi-kit?gclid=EAIaIQobChMIo96ml4fY7gIVdOW1Ch3qMAiFEAAYASAAEgJ8D_D_BwE.  This is not an affiliate link.  They’re really quite tasty and a good substitute when time (or energy) is short.  😉 

I’ve made the sauce using home-roasted red peppers, a little veggie broth, and the cream but, for ease and speed when it’s been a long day and you want in and out of the kitchen in a hurry, those jarred roasted red peppers really do the trick!  😊 

Remove far from me vanity and lies: give me neither poverty nor riches; feed me with food convenient for me.”  Proverbs 30:8

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January (by John Updike)

  • “The days are short,
  • The sun a spark,
  • Hung thin between
  • The dark and dark.
  • “Fat snowy footsteps
  • Track the floor. 
  • Milk bottles burst
  • Outside the door.
  • “The river is
  • A frozen place
  • Held still beneath
  • The trees of lace.
  • “The sky is low. 
  • The wind is gray. 
  • The radiator
  • Purrs all day.”

It is a brittle, brilliantly sunlit Sunday; the last of January.  Did you, as I, hope and pray that 2021 would be more calm, peaceful, and less calamitous?  Were you disappointed?  I was, and am, saddened by the continuing vitriol.  Can we not have peace in our world, our country, our cities and towns?   Can we find peace in our families?  If we start with our own little corner, can we slowly start an ever-widening ripple effect of peaceful and civil discourse amongst ourselves?

While I know God is in control, I can’t help but wonder if we, as Christians, are here to usher in God’s kingdom, how can that happen if even we are not following His Word and seeking His will; if even we are not striving daily to more closely follow in the footsteps of Jesus?  We used to sing “And they’ll know we are Christians by our love” in youth group as teens.  Is our love of Christ and Christ’s love in us evident in our lives? Our families? Our communities? 

Elizabeth Elliot said: “Lord, break the chains that hold me to myself; free me to be your happy slave,–that is, to be the happy foot-washer of anyone today who needs his feet washed, his supper cooked, his faults overlooked, his work commended, his failure forgiven, his griefs consoled, or his button sewed on. Let me not imagine that my love for You is great if I am unwilling to do for a human being something very small.”  This was certainly convicting for me.  How about you?  Is there room at your table?  Is there room in your heart?  Is there room in your life? Just a few thoughts before heading into the kitchen on this slow food Sunday.


Hubby and I enjoyed a fabulous seafood Saturday dinner of oyster fritters, cheesy cauliflower mousse, and a huge salad of mixed greens with homemade green goddess dressing.  I’ve just gotta say, those goddesses sure know their dressings!  Last week it was a harvest-y pumpkin goddess and this week it was an early summery green goddess filled with fresh herbs, some anchovy paste, and a splash of fresh lemon juice.  I think I might have to try a chestnut goddess.  😉 

I’m excited about this week’s menu plan; it’s been years since I’ve made asado negro.  After dining at a Venezuelan restaurant when we lived in the big city where we enjoyed this incredible dish, I just had to duplicate it.  Though I’m not Venezuelan, I do like to think that I got pretty close on this dish!  You’ll find the recipe at the end of the post. 




  • 3 lb. beef tenderloin (I had this leftover from a whole tenderloin; normally I would use an eye of round roast)
  • 1 cup beef stock
  • 1 teaspoon Better than Bouillon (or 1 bouillon cube)
  • 1 cup hearty red wine (like cabernet sauvignon)
  • 1 cup Marsala
  • 1/2 cup brown sugar
  • 1/3 cup Worcestershire sauce
  • 1/3 cup olive oil (I use olive oil, but corn or canola oil will work)
  • 1/4 cup granulated sugar
  • 6 cloves of garlic, minced or crushed
  • 1 onion, peeled and diced
  • 1 cup carrot, peeled and diced
  • 1 medium green bell pepper, seeded and diced
  • 2 celery ribs, cut up into 1-inch pieces
  • 1/2 teaspoon dried oregano
  • 2 bay leaves
  • Salt and pepper to taste


  • Prepare the beef the day before you want to cook it by cutting off any fat and membrane.
  • Place the beef in a reclosable bag and add salt and pepper to taste (I use 1 teaspoon of Celtic sea salt and 1/2 teaspoon of a rainbow pepper blend), garlic, and Worcestershire sauce. Seal and smoosh around.  Place the bag in the refrigerator to marinate overnight.
  • When ready to cook remove meat from marinade, and discard the marinade.
  • Heat oil in a large, heavy-bottomed pan on high heat. When the oil starts to shimmer, add the granulated sugar in the center of the pan.  Do not stir.  Carefully place the beef in the pan and brown it on all sides to achieve a nice sear. 
  • Transfer the beef to your slow cooker.
  • Pulse your onion, carrots, green pepper, oregano in your food processor until finely minced, and then add the minced veggies, bay leaves, beef stock, beef bouillon, and wines to your slow cooker.
  • Cook on low for 8 hours (you can also cook it on high for 4 hours). 
  • Remove the beef from your slow cooker. Discard the bay leaves. Allow the beef to rest for 5 minutes, and then transfer to a cutting board and carve into 1/2-inch slices.  Set the sliced beef aside and cover to keep warm.
  • Carefully transfer the liquid and vegetables to a blender and purée them until smooth.  Pour the sauce into a large saucepan and bring to simmer over medium heat. Add the brown sugar, and simmer and stir until the sauce reduces, darkens, and thickens into a gravy-like consistency.  This can take anywhere from 10-15 minutes.  Adjust the seasoning (salt and pepper) if you think it needs it, then add the sliced meat and simmer for 12 – 15 more minutes.
  • Serve hot with mashed potatoes or some good egg noodles.  YUM!

Then shall the King say unto them on his right hand, Come, ye blessed of my Father, inherit the kingdom prepared for you from the foundation of the world:  For I was an hungred, and ye gave me meat: I was thirsty, and ye gave me drink: I was a stranger, and ye took me in:  Naked, and ye clothed me: I was sick, and ye visited me: I was in prison, and ye came unto me.”  Matthew 25:34-36

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Spinach-Feta Quick Bread

“Sweet dreams are made of cheese. Who am I to dis a brie ….” ~Author unknown (but very, very clever)


  • 1-½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt (or ¾ teaspoon table salt)
  • ¼ teaspoon fresh ground pepper
  • 6 ounces crumbled feta cheese
  • 5 ounces fresh spinach, wilted (wilt spinach over low heat in a dry, non-stick skillet w/lid)
  • ½ cup good olive oil
  • ½ cup buttermilk (or 1 tablespoon lemon juice & enough milk to make ½ cup) – I didn’t have any milk or buttermilk, so I used lemon juice and heavy cream.
  • 2 large eggs (I always use jumbo eggs)
  • Enough butter to lightly grease your bread pan.
  • Parchment paper.


Preheat your oven to 350ºF, and lightly butter your bread pan.

Fold a piece of parchment in half and set it down inside bread pan with overhang on the long sides of the pan to make it easy to lift out your loaf.

  1. Wilt your spinach, covered, over low heat – no butter/oil; dry, non-stick skillet).
  2. If using lemon juice & milk or lemon juice & cream, mix together and set aside.
  3. While spinach wilts, whisk together all dry ingredients in a large bowl.
  4. In a separate bowl or large measuring cup (I use my 4-cup glass measure), mix together buttermilk (or lemon/milk mixture), olive oil, and eggs.
  5. Add feta cheese to dry ingredients and stir to coat cheese.
  6. Add wilted spinach to dry ingredients and stir to coat.
  7. Add in liquid ingredients and stir to mix thoroughly, making sure to scrape the bottom of your bowl where flour likes to sit.  😉 
  8. Spoon batter into bread pan and smooth top.
  9. Bake at 350ºF. for 55-60 minutes or until bread tests done.  Mine took about 65 minutes.
  10. Remove from oven when done and set on a rack to cool for 10 minutes.
  11. Slide knife along the short sides of your loaf, and then gently lift the bread out of the loaf pan using the parchment paper.  Allow to cool completely on a rack before cutting into it.

ENJOY!  It’s delicious toasted or just as is.  😊

“And honey, and butter, and sheep, and cheese of kine, for David, and for the people that were with him, to eat: for they said, The people is hungry, and weary, and thirsty, in the wilderness.” 2 Samuel 17:29

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