Lime Matcha Mousse

Today being the first day of summer I thought this refreshing dessert would be great to share.  It is from Rebecca Miller French who is a contributor for epicurious.com.  It is a lot of work to hollow out the limes just so you can use them to serve the mousse in.  Next time I will probably just serve is small dessert bowls with a lime peel for garnish.

 

8 large limes
2 tsp. Matcha powder, + more for dusting
6 eggs at room temperature, separated
2/3 c. sugar (Stuvia)
1 c. whipping cream

 

Cut stems off limes so they can stand upright being careful not to cut through the flesh. Then cut the tops off the limes a quarter of the way down from the top. With a sharp knife, hollow out limes, scooping the flesh and juice into a bowl. Set the hollowed-out limes aside and press flesh and juice through a fine-mesh strainer, set juice aside.

 

In a small saucepan, whisk together matcha and egg yolks until smooth. Add sugar and whisk until combined. Place pan over medium heat, add ½ cup of the strained lime juice and whisk occasionally until just simmering. Lower heat and stir with a wood spoon until the mixture thickens and can coat the back of the spoon. Remove from heat, transfer to a large bowl, and let cool completely, stirring mixture occasionally.

 

In another large bowl, beat egg whites until they hold stiff glossy peaks; set aside. In a separate bowl, whip cream until stiff peaks form. Gently fold egg whites into cooled matcha mixture, then fold in the whipped cream. Chill the mousse for 2 hours, then pipe or spoon it into hollowed-out limes; dust with additional matcha. You’ll use about half the matcha mousse, store the rest in the refrigerator for up to 3 days.

Popcorn Snack Pack

For Fathers Day, I decided to make a Popcorn Snack Pack for my dad. I was looking for the classic popcorn containers like at the movies but couldn’t find any. When I ran across these small pails, I thought they would work wonderfully.  Red and white is perfect.  I then printed the word “POPCORN”  and attached them to the pails.  They turned out great.

Everything in this snack pack was purchased at my local dollar store except the seasoning jar and the small baseball cap. I chose the baseball cap because my father had a men’s softball team – and even a field – years ago.  I know he loves the game. To add a more personal touch, I made a Crazy Herb popcorn seasoning (I’ll share the recipe tomorrow). So for around $10, I was able to get this cute and personalized gift for Dad. Sure hope he enjoys the treats.

National Sewing Machine Day

Since today is National Sewing Machine Day, maybe I should spend some time sewing.  I do need to mend a cat bed, a shirt, a pair of jeans and a chair seat.  Sounds like a good plan. I had a good day yesterday when I finished my fathers popcorn & snack bag for Fathers Day.  I’ll share pictures later this week. Maybe I’m finally getting into the swing of things again.

*Observed annually on June 13 is National Sewing Machine Day.  This day honors the invention of the sewing machine.  It is hard to imagine having to sew things together by hand, stitch by stitch.

Skilled cabinet-maker and English inventor, Thomas Saint, received the first patent for a design of a sewing machine in 1790.  It was intended for leather and canvas, was never advertised and no evidence of it, other than his drawings, could be found.  In 1874, William Newton Wilson found Saint’s drawings in the London Patent Office, made adjustments and built a working model. The London Science Museum currently owns Wilson’s model.

  • Walter Hunt invented the first American lockstitch sewing machine in 1832.
  • John Greenough patented the first sewing machine in the United States in 1842.

 

 

*https://www.nationaldaycalendar.com/days-2/national-sewing-machine-day-june-13/

Fennel-Roasted Olives

I do like stuffed olives. We have found a double stuffed olive at Costco. The garlic and jalapeno go very well together. I’ve been trying some recipes that I can use as gifts. This recipe is for Fennel-Roasted Olives. They are easy to make and can be colorful depending on the olives you choose. I used the regular black olives and Manzanilla. If you have a favorite olive that would work as well.  Before serving, your may want to let the olives sit on the counter to warm up a bit.  Otherwise the oil is almost solid like a vinaigrette and it gives the olives a weird texture.

3 c. assorted olives
1 clove garlic
1 tsp. Orange zest
1 tsp. Lemon zest
1 Tbsp. Olive oil plus more to fill the jars
¼ tsp. Black pepper
2 tsp. Fennel seeds
sherry vinegar

Preheat oven to 425 degrees F. In a rimmed baking dish  toss olive, garlic, zests, black pepper and 1 tablespoon oil. Spread evenly and roast 30 minutes, stirring once. Divide olives into jars, add 1 teaspoon of fennel to each then pour even amounts of sherry vinegar and oil over olives to cover. Store in refrigerator up to 1 month.

 

Need a change – – – –

June is almost here and it must be time for a change. We started our wood shop in February and have only sold one American Flag. Had a lot of nibbles in regards to our conversion picnic table but not an order yet. I think our biggest issue is marketing. We have tried a few things that obviously hasn’t been successful: flea market, etsy shop, Craigslist, Mothers Day Sale, new signs, business cards and fliers, even posting on Nextdoor to contact our neighbors. We have also done things like getting our resale permit and getting a Square card reader so we can take credit card payments.

I also was doing well as far as sewing for Christmas presents, birthdays and Mothers Day but can’t seem to get motivated to complete a flag for upcoming holidays. Should have made a flag for Memorial Day. Didn’t happen.

I started this blog in February 2012 and I currently only have 79 followers. Thanks to all that have joined my blog. I need to either change how I blog, try videos, or just change directions. The hardest part for me is sharing personal information. Not that I have an exciting life or anything but the more successful blogs I see seem to share parts of their lives.

I guess I haven’t found what I am passionate about. What’s the old saying? “Jack of all trades but master of none.” That’s how I feel.

Maybe I should set some goals either weekly or monthly. Like complete one quilting project or one wood project or one cross stitch project or one sewing project . . or . .or . . . . .

See the problem. Too many things I like to do. I’m pretty good at them. But get lost with lack of decisiveness. Maybe this is the type of blog I should be doing. Just talking.

Happy Memorial Day

First off – Happy Memorial Day. Take this time to remember those that have given so much so we can have the freedom we enjoy.

Today is also Coc Au Vin Day. This is basically French for cook in wine. This classic recipe slow cooks chicken in red wine. Even though I made this in the slow cooker and it was edible, I probably won’t do it again. It was not that tasty and there was actually more onions than anything else. Below is the recipe from Ina Garten that I tried if you want to cook a classic French meal.

2 tablespoons good olive oil
4 ounces good bacon or pancetta, diced
3 to 4-pound chicken pieces
Kosher salt and black pepper
3 carrots, cut diagonally in 1-inch pieces
½ large yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
2 cups good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
3 tsp. thyme
2 tablespoons unsalted butter, at room temperature
1 1/2 tablespoons flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced

Cook bacon over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the crock pot/slow cooker and continue to brown until all the chicken is done.

 

 

Add the carrots, onions, garlic, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned.

 

 

Add the bacon, carrots, onions, garlic and any juices that collected in the pan, Cognac, wine, chicken stock, and thyme into the slow cooker. Cover and cook on low for 6 to 8 hours.

 

 

If you would like a thick sauce, in a medium saute pan, mash butter and the flour together over medium-low heat for 5 to 10 minutes. Add to the stew. Add the frozen onions and mushrooms. Let stew cook for another 10 minutes. Season to taste. Serve hot.

Wine Day

Here are the wines I have in my house on this National Wine Day. You may recognize some of these bottles from pictures of the wine displays made in our wood shop. The first bottle being displayed in the skull wine holder is Baron Herzog Sauvignon Blanc.

We often buy bottles of wine because of the label. The 2 top bottles in the mounted wine rack have been displayed in the skull wine holder at one time or another. The wine rack is holding Apothic Red Ferno which is a red blend, Columbia Crest Red Blend, Freakshow Cabernet Sauvignon, and 2 bottles of Beringer White Zinfindel.

We almost always have a box of red wine. This one is made by Franzia.

My favorite wine is the white Zinfendel. We keep red wine in the house because as everyone knows – “One glass of red wine a day is good for you.” Don’t you agree? Let us toast to this wonderful day and celebrate the great wines in the world. Cheers!