Nana Maier's Place

Thursday, May 31, 2012

Junk

What can I say....social networking has cut into my blogging...I know...excuses, excuses...but it is true...Facebook, Instagram, Pintrest, texting,emailing and if I check those things...I forget all about blogging! It is summer time and we have been busy with gardening. I have been inspired by some Pintrest postings and have made my own items. At our house...because Steve is a "collector"....if you need a galvanized tub, a bucket, an old wheelbarrow, a tin watering can....all you have to do is go to the side yard...or ask him...and he will crawl under the house to his hidey hole and pull one out. Some may call it junk...but he takes offense to that term...so I always ask him,"What treasures did you find today?" Or, "Would you happen to have______in your treasures?" Chances are he does have it.....and he is very good at sharing! Now you know how we stay busy in the summer.....Hope this doesn't get annoying...but it is a good way to document our projects.

Wednesday, February 29, 2012

Time To Get Started Again.....

Enough is enough! It is time to get back to blogging. I published my blog into a book and that is why the last post I put in was all recipes.....I wanted them in my book....but now it is time to get back to blogging for the love of blogging.

In over two years many things have happened...and I can't begin to go back and get everything caught up to date....so I am starting from now and going forward...If I haven't forgotten how to do it!

The two most significant events were the birth of our granddaughter, Kali Faith Hope Goodall and the death of my dearest friend Myrna E. Skousen. Both events were ground shaking for me....in very different ways.

I have missed out on posting many events from my three little rascals' lives, Bodie, Brock and Wyatt…plus my new little granddaughter’s life…and she will be turning 2...So, it is time to get going again…I have gone back through some pictures that will give a little update of the last few years. Overall I must say we have continued to be blessed with happiness, health, love and trials. We have learned that the most important thing in life is our faith and family. We have been blessed accordingly.

I am truly grateful for all that has come my way......I still weep and wail when trials come...but I have learned to go faster to prayer and wail a little less. I have had the continual support of my Heavenly Father and have learned so much. For this I am truly grateful.

Wednesday, September 9, 2009

Over the last 6 weeks......

It has been a busy 6 weeks or more....2 trips to California, sewing, Farmer's Market, and my birthday....59 and still smiling :)

Myrna and I made it to Anthony's in San Diego....it's been a few years.....but we loved it just as much.

On to Pismo Beach....where Myrna and I stayed at the Beach Cottage Inn.....Katie and Ryan came over and spent time visiting us. It was good to meet him and the view was spectacular!

Nana's birthday party at the park......bring your bikes and let's have a picnic! So, we did!

Sara brought cupcakes and Papa and I brought sandwiches, chips and soda......Yipeee!

Who needs a wash cloth?

Then later Steve took me to dinner for my birthday in Sedona......can't beat this view either!

Steve and I decided to do some gourd art for the ending month of the farmer's market in

Camp Verde....so that is a day of washing and cleaning.....plus cutting and staining.....this is in addition to his birdhouses....

Here come the jack-o-lanterns......why do we do this? It's just fun!

Wednesday, July 15, 2009

Right when you think you can trust him....

This is just a little farmer's market in Cornville....about 12 little set ups...but it's fun.

Mischief!

Who knew it would be this fun?

Excuse the pants.....the others got dirty that day....and Nana thought she could improvise....it didn't work!

Steve and I do two farmer's markets a week...mostly just to get rid of excess plants that we have around here and when we have a fruit year ...the fruit. This last Monday we took the boys with us. There is a playground set and horses around the perimeter, so it is a fun little place....We took a picnic...Yeah! for Taco Bell and sat in the shade to eat. Steve took the kids over to play on the toys and I sold from our booth......Ok...very normal...then I look up..part of the park was being irrigated and what should I see....all 4 of the boys (Steve included) running and playing in the irrigation....this water is straight from Oak Creek....they had a great time and it cooled them down...mud and grass were just additional fun......thanks to our every present Levi quilt and an extra towel in the car.....no damage was done to my leather seats!

Paid labor....

Wyatt loves worms, toads, spiders, and bugs.....you can't see it here, but his shirt has a diagram of a grasshopper on it....soooo fun!

The boys did a good job.....and they liked the $!

The boys were just here for a couple of nights.....mom and dad had things to do in the Valley of the Sun....so the little guys came to Nana and Papa's house. The mornings are cool, but the afternoons are very hot...so we decided to go out right after breakfast to get some good morning work and play in.....my garden needed weeding...so we made a deal....25cents for each 5 weeds. It made for a fun game. Bodie and Brock each earned 9 quarters....Wyatt earned one quarter...he was more into eating the cherry tomatoes... looking for toadies... and playing with worms.

Tuesday, July 7, 2009

Two outstanding entries from the 4th of July parade...

Yes, we even had President Obama and the First Lady, Michelle in our parade...note the sign on the side of the Barbie Mustang :)....got to love it!!

This daddy turned a wagon into a floatella of patriotic fun....the girls rode inside while dad pulled.....The floats finished and wrapped around and came behind the crowd. In the background you can see Steve and the kids watching the rest of the parade.

4th of July 2009

Packing up the kids to go to the parade and park for the 4th of July ......

All set up in the shade....a major consideration on a hot day....and feeling good we have such a nice cool spot to watch the parade....oh, and this parade is made up of kids on bikes, in wagons, pushed in strollers....and carried by mom's and dads.....all decorated for the 4th.....They throw out candy and that is a major draw for our boys.

Now we move to the park where, once again...we seek the shade and we listen to the community band play patriotic music....they are wonderful....and the drummer let Bodie and Wyatt hit the big drum....that was a highlight for them.

By 10 a.m. the boys had eaten snow cones, candy, & ice cream...Could this day get any better?

Not to them.....this is for sure going to be a GREAT day!

Just playing around in the park....

Waving the flag to the music.....

and of course hanging out on the firetruck......the boys love firetrucks!

Just a happy day!

Rides in an antique firetruck...

Even mom gets to go......then we head back home.....

Brock harvests the garden... Dad, mom, Bodie and Wyatt went riding on the dirt bikes....Brock wanted to stay and help Papa....plus have the pool on the back deck all to himself.

Sometimes he likes just to do his own thing and that works for us.

Dinner on the deck........

Jess joined us....he rode his dirt bike down on the back forest service roads....

Pops went early and set up the observation area for the fireworks....

Yes!......it's time to start the fireworks!!!

What a great show! The evening was cool enough and the show was outstanding!

The grand finale! Whew......364 days until the next 4th of July......ahhhhhhhh!

Recipes

Carrot Cake

2 c. sugar

1 c. oil

4 eggs

Mix together

Sift/Stir together

2 c. flour

1t. soda

1t. cinnamon

1/2t. allspice

1/4 t. salt

Sift or stir well and then add to egg mixture

Then add 3 c. of grated carrots...(add 1 and a half c. chopped walnuts ....optional)

Bake 40min. @ 375 (I also have baked it at 350 form more like an hour) or until toothpick comes out clean

(This recipe was originally from Lilly Freda of the Lakeside Ward, in Lakeside, Arizona)

Frosting for Carrot Cake:

1 cube butter room temp

1 8 oz block cream cheese

1.5 lb. of powdered sugar

1 tsp vanilla

Whip together and add 1 TB milk at a time (room temp) until desired consistency is acheived....using an electric mixer.

Roll Dough

2T. yeast

1/2 c. warm water

1 T. sugar

Place into a 2 cup measuring cup and let proof for 10 min. or more...but it can bubble over...stir it down if it looks like it is going to overflow....

2 c. scalded milk (I use canned milk and scald it in the microwave...try not to boil it)....after scalding add:

1/2 to 3/4 c. sugar...depending on how sweet you like it ( for cin. rolls I add 1 c. of sugar)

1 cube butter

2 tsp. salt

Let stand until around 100 degrees....quite warm but not hot

7 c. of flour...you may or may not use all of the flour

2 eggs

Place the milk mixture into your Kitchenaid mixer and add 2 c. of flour....let beat at speed 2 for about 2 min or until the flour becomes a smooth battery consistency.

Add yeast mixture.....and mix well , then add two eggs and mix well....now add two more cups of flour...1/2 c. at a time.....mix well about 2 more minutes.

Continue and add 1 more c. of flour.....a little at a time ...all on speed 2....the dough will be more like a big wet lump....you will add dustings of the last cup of flour until it climbs the hook....it will be very wet....that is good ...it will make for very tender rolls......let it beat around for about 2 more minutes....now grease your hands with Pam, or butter.....clean the hook with your hand....and place the dough into a large oiled bowl...cover and let rise until doubled....about an hour and a half......

With well oiled hands punch down.....and shape...placing dough balls into buttered pan......leaving space so they can rise....I like to make mine about the size between a ping pong ball and a golf ball....cover with plastic wrap and let them rise again......about and hour to an hour an a half.....then bake in pre heated oven.....350 degrees......18 min.

If you make this dough into cin. rolls.....you will need to bake them for 25-30 min. @ 350....

When you pull the rolls out of the oven....brush with melted butter ....this keeps the tops nice and soft.......serve while hot and your company will love you!

This can be made by hand.....you just have to beat it with a wooden spoon....150 strokes between the first two cups of flour and the second 2cups of flour another 150...after that you turn it out a floured board and add the rest of the flour by hand, kneading for about 8 to 10 min.....it won't be as wet of a dough...but it still works.

Zucchini Bread

3 eggs

1 c. oil

1 c. sugar

1/3 c. molasses

2 t. vanilla

2 c. white flour

1/2 whole wheat flour (all white can be used)

1 t. salt

1/2 t. baking powder

1 t. baking soda

2 t. cinnamon

2 c. shredded Zucchini ( scrape out any big seeds before shredding)

1 c. raisins

1 c. nuts chopped

Beat all wet ingredients together.

Add dry ingredients and stir unti all are moistened.

Add zucchini, nuts, and raisins.

Bake in 350 oven ....makes two loaves or 1 bunt cake.

loaves bake for 40-45 min

bunt cake bakes for 1 hr

Check for doness with a toothpick.

Similar to Olive Garden’s Salad Dressing

½ c. white vinegar

½ c. water

1/3 c. vegetable oil

½ c. corn syrup

2 ½ Tbl. Grated Romano cheese

2 Tbl. Dry pectin

2 Tbl. Beaten egg or egg beaters

1 ¼ tsp salt

1 tsp mince garlic….or 1 clove

½ tsp. dried parsley flakes

A pinch of dried oregano…may add more to taste

A pinch of red pepper flakes…may add more to taste

Combine all ingredients with a mixer on med. Speed or in a blender on low speed for 30 seconds. Chill at least one hour and serve over salad…Keep refrigerated. It makes about 2 1/3 cups of salad dressing. If you want to use a whole egg…double the recipe.

This is the Pasta Salad I made at Easter...it's actually a combo of Sara's and my friend Ida's.

Jana asked me for it...and my email wouldn't let me on....so I put it here on the blog...enjoy Jana!!! If you don't want to taste it ....have Glen do it for you!

Penne Pasta Salad

1 box penne pasta - cook according to pkg. directions, rinse in cold water(it should still be warm)...add olive oil...about 2 tbl. (drizzle over)and toss....add garlic salt....do it to taste.

Now add:1 bunch of green onions chopped (optional)

1 can of corn - drained

1 can black olives - drained

1 box of cherry tomatoes - cut each in half

1 zucchinni diced

1 bell green bell pepper - diced (optional)

1 avocado - cut into pieces in a bowl.. use the juice of one lemon over the pieces and gently turn.

Parmasean cheese- grated or shredded...as much as desired ...do it to taste....or leave it out. Add more garlic salt if needed...once again to taste.

Gently toss all ingredients together and chill...it's good for days!!

Country Tearoom Pastry - The best pie crust!! circa 1959

4 c. sifted flour

1 Tb. sugar

1 1/2 tsp. salt

1 1/2 c. lard

1 egg

1 Tbs. of vinegar

1/2 c. of cold water

- Blend flour, sugar and salt. Cut in lard until particles are the same size of peas.

- Beat egg, blend in vinegar and mix with ice cold water. Sprinkle over flour mixture, a tablespoon at a time, tossing with fork to mix. Gather dough together with fingers so it cleans the bowl. Chill before rolling. Makes 2 (9") two-crust pies and one (9") pie shell.

Strawberry Cake....not to be confused with strawberry short cake...this is the cake Katie wanted for her birthday...it was good! Just ask her! The first time I had this was back in the 60's...then Sara had it for part of her wedding cake...I knew the recipe was around somewhere...so I found it and it has been a favorite ever since.

Strawberry Cake

1 White cake mix

1 pkg strawberry jello - smaller size

8 oz of frozen pre sweetened strawberries defrosted ( you will also need 8 oz for the frosting so buy the 16 oz pkg)

3 eggs

1/2 c. water

1/2 c. oil

Mix all the ingredients together as you would for a regular cake mix...bake according to box directions.

Frosting

8 oz of defrosted frozen pre sweetened strawberries

1.5 lbs of powder sugar ( I used about 2 lbs for a layered cake)1 cube of margarine/butter

Cream together butter and powdered sugar...adding the defrosted strawberries with the juice a little at a time....frost cake with it when the cake is cooled....if you want the frosting thicker use less of the strawberries...if you want it thinner use less of the powder sugar....sometimes it is used as a glaze...but I wanted to frost a layered cake...so I used more powdered sugar.

Several people have asked about Lynda Lund's tamale recipe...she made the best tamales, so in honor of her and for all those who would like to continue this tradition....here is her recipe:

Tamales from Lynda Lund

Meat

Cook 5 lbs. of pork or beef

Add 2 cloves of garlic to the meat before you cook it

Save broth and shred meat while it is still warm

Sauce

½ c. lard melted in sauce pan

½ c. flour- make a rue with the lard (which means to place flour in hot lard stir and cook for a min.)

2 cups chile paste

2 to 3 cups broth

2 teas. of salt

Mix all together, after you make the rue….now add the shredded meat

If it is not hot enough add chili flakes….that will heat it up!

Optional things you can add: green chilies, chopped black olives, corn or anything you think will make it better.

Masa

1 lb of Lard (2 cups) – place in big mixer (Kitchen Aid) and whip up for awhile

Then add:

2 Tablespoons of baking powder

2 Tablespoons of salt

Mix together until fluffy

2-3 c. broth

To the above add:

5 lbs. of prepared masa a handful at a time….alternate with broth until all 5lbs have been incorporated into the above mixture of lard and baking powder. This should look like cookie dough….you can drop a teaspoonful into a glass of water, it should float…but it is not necessary that it does.

Additional things that are optional to add to the masa: chili powder to taste

Soak and wash husks….this should be done before preparing the masa

To make chili paste – simmer 1 bag of dried hot red chlies in water for about 5 min. Then let it stew for about an hour. Place in food processor and blend until it is a paste. Then strain through a sieve to get the paste separated from the skins…..or buy the paste you can get it at Food City…it’s easier! Take cleaned husks, spread the masa to the thickness of peanut butter on bread….place meat in the middle and roll – at this point the tamales can be frozen raw…or steamed and eaten….steam for about 45 min. to an hour….they can also be frozen after they have been cooked, then you can reheat them.

I was out to dinner with my mother-in-law on one of our more recent visits to Ohio....She suggested I try this cake....It was a cake I had never had before...maybe it is a mid-west thing...but it is delicious, easy and very moist.....I couldn't figure out what was in it...and the surprise ingredient when I got the recipe was the pineapple....it doesn't taste like pineapple in the finished product...this is a keeper!

Swedish Nut Cake

2 cups white sugar

2 cups of all-purpose flour + 2 TBs

2 eggs

½ c. chopped walnuts

2 t. baking soda

2 t. vanilla

1 (20 oz) can of crushed pineapple with juice

Frosting

1 8oz pkg of cream cheese

1 ¾ c. of confectioner sugar ( I usually add more…almost a cup more)

½ c. of chopped walnuts

½ c. or one cube butter

1 t. vanilla extract

(1 or 2 T. milk – adjust consistency to your liking – I added this to the recipe because I cool the cake and use more confectioner sugar.)

1. Preheat oven to 350- degrees. Grease and flour 9x13 baking pan.

2. In large bowl mix: flour, sugar, ½ c. walnuts and baking soda – add eggs, pineapple and 2 t. vanilla. Beat until smooth and pour into 9x13 baking pan.

3. Bake at 350 degrees for 40 to 50 minutes.

4. For icing: cream butter or margarine, cream cheese, 1 tsp. Vanilla with confectioner sugar until light and fluffy – fold in ½ c. chopped walnuts.

5. Spread icing on hot cake - (I like to cool my cake until it is just barely warm, that’s why I make more frosting)

Mother Gridley’s Banana Nut Bread…

The Best Ever!

3 ripe bananas smashed

1 cup sugar scant (means minus 2 T.)

1 cube melted butter or margarine

2 eggs beaten

1 ¾ c. flour

( I like to use 1 c. white and ¾ c. whole wheat…but that is optional)

¼ t. salt

1 tsp. Soda

3 T. sour milk (3 T. regular milk…add 1 t. of vinegar to it to sour it)

Mash bananas add sugar and melted butter …mix well. Now combine soda, and soured milk together in a large cup…it will bubble….immediately begin to add the sour milk and the flour into the wet mixture…adding half the soda mix….then half the flour …repeat until all is combined to the banana mixture. Place into a buttered or Pam’d bread pan.

Bake at 375 degrees for 45 min to an hour…..should be firm on top without any wet spots or until a

Another Soup Recipe.....Katie found this one and it has become one of our favorites....It makes up about 5 quarts...but we eat 3 and freeze 2...then we always have soup for cold wet days!

Minestrone With Italian Sausage -

1 pound of bulk Italian sausage

1 large onion - chopped (white is best)

2 large carrots - chopped

2 celery stalks - sliced

1 medium leek ( white portion only - chopped)

3 cloves of garlic - minced

1 medium aucchini - cut into 1/2 inch pieces

1/2 bag of frozen Italian green beans - found in frozen veg. dept of store

6 cups of beef broth

2 cans ( 14.5 oz. each) diced tomatoes with garlic, oregano and basil...Plain diced tomatoes can also be used

3 cups of shredded cabbage

1 t. of dried basil

1 t. of dried oregano

1/4 t. of black pepper

1 can of garbanzo beans - or white northern beans - drained

1/2 c. of small shelled pasta

3 T. of chopped parsley

1/3 c. of grated Parmesan cheese

In a soup kettle, cook sausage and onion over med. heat until meat is no longer pink; drain. Stir in carrots, celery, leek and garlic; cook for 3 minutes. Add zucchini and green beans; cook 2 min. longer.

Stir in broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil - cover and simmer until veggies are at the desired tenderness that you like.

Stir in beans, pasta and parsley - boil for 6- 9 more minutes - serve with parmesan cheese as a garnish.

A winter storm is coming in...so how about some wonderful soup?

Corn/Potato Chowder

Originally from Sylvia Johnson

1 lb. Bacon, diced in large pieces

1 large white onion, diced

4-5 stalks celery, cleaned and sliced

8-10 potatoes, peeled and diced

1 can cream style corn

5-6 cups milk (preferably whole)

3-4 Tblsp. Flour

to Taste Salt, pepper, dried parsley flakes

1-2 cups grated cheddar cheese (optional)

Cook diced potatoes in salted, boiling water until tender (but not overcooked) and drain. Saute bacon in large, deep pan until nearly done. Add celery and saute for a few minutes, then add onions and continue sauteing until onions become almost translucent. Add salt, pepper and parsley flakes during the last couple minutes of sauteing. Sprinkle flour over mixture, stirring well until bubbly and fairly thick.

Gradually add the milk and continue stirring until well heated. If desired, add grated cheddar cheese at this point. Add a bit at a time, stirring thoroughly to make sure the cheese melks and integrates with the soup. Finally, add potatoes and cream corn. Heat thoroughly and taste for seasoning. If needed, add more salt, pepper or milk.