Wednesday, November 21, 2012


Anticipation.     Desire 
Gathered.          Faces smiling
Blessing.          A bowl full of love
Thanks.            Offering a second helping
Gratitude.         Just for being

Minted Roasted Beets - yields approx. 6 servings
2 pounds beets
6 stems Black mint (also known as English peppermint)
1 cup white wine vinegar
1-teaspoon salt

Preheat the oven to 400 degrees.

Wash the beets to remove any excess dirt and then place them on a baking tray. Wrap the tray with aluminum foil and cook the beets in the oven for 30 to 45 minutes to fork tender. Let the beets cool for 10 to 15 minutes and then rub off their skin. Slice the beets into 1/4 inch rounds.

In a wide mouth jar place two stems of the mint down and place in half the beets and sprinkle in the salt.. Then place another two stems of mint and the remaining beets. Top with the remaining two stems of mint and pour over the vinegar. If the vinegar does not completely cover the beets top with some extra vinegar. Secure with a tight fitting lid and store in the refrigerator for 1 to 2 days before serving. 

Monday, November 12, 2012

Invite all

We head toward the day of thanks. Turkeys start filling up market shelves; stuffing contests inundate the blogsphere. Too many are still without and still struggling with rebuilding. For me the beauty of this holiday is not a religious affiliation rather the coming together of different peoples to celebrate gratitude. At my table there is always room for another chair, and this year in particular, my soul and thoughts are with the family, friends and others that are still seeking warmth, shelter and security. Rejoice in those gathered around the table and the abundance that is available to be shared.

Invite those in need to break bread…..

Parmesan Focaccia - yields 1 12x18 bread

5 cups all-purpose flour
1-tablsepoon salt
2 cups warm water
1 packet dry active yeast
½-teaspoon sugar
½-cup grated parmesan cheese
½-cup olive oil
Freshly ground black pepper

12"x18" Baking Tray

Combine the flour and salt together to mix well.  Measure the water into a work bowl and whisk in the sugar and yeast.  Let stand for 5 minutes.  If using a standing mixer place the flour, into the yeast mixture along with ¼-cup of oil, and work until combined and smooth using the dough hook attachment on the lowest speed – mixing about 5 to 10 minutes. Then add in the parmesan cheese and knead to thoroughly distribute the cheese.

If by hand -- mix all the ingredients together, holding back 1-1/2 cups of the flour, and knead the dough until smooth to the touch.  You will need to add in the remaining flour in small amounts while you knead the dough.  The dough should not be tacky to the touch.
Gather the dough into a ball, and cover with a dampened kitchen towel, and place in a warm spot.  Let the dough double in size -- about 45 to 60 minutes. 

Oil the baking tray with the remaining oil. Oil your hands and punch the dough down.  Press and stretch the dough into the baking tray. The dough will not fill the entire tray at this point.  If a hole occurs pinch the dough back together.  Season the dough with some black pepper. Let the dough rest again for 20 minutes, covered loosely with oiled plastic wrap.

Pre-heat the oven to 450 degrees. 

Bake the focaccia for 20 to 25 minutes, or until golden brown and baked through.  Cool before cutting.