MONDAY MUSINGS: Winter Blahs. Bring On The Color

It’s not even the heart of winter and already I’m craving color and brightness. It’s not that the winter trees aren’t lovely skeletons, in a purely ascetic way, they are. I have colorful birds like Cardinals, Blue Jays, and Red headed Woodpeckers, flittering among all the neutral colored birds—which sadly outnumber the brilliant one. There are the evergreens; red berries on various bushes and shrubs, snow and heavy frost can be quite lovely, too, especially when the sun decides to shine. But…we went from the lush greens and bright flowers of summer to the brilliant colors of fall to ascetic skeletons set in icy silver and gray, lots of grays.

So, I’m trying to counter blah with bright warm colors. I have fabrics and paint samples to brighten my inside world. First thing is getting my ceilings painted a nice bright white. It adds pizzazz, freshness, and the feeling of light to about any room. Then, since I love the energy of reds (I know, you hadn’t a clue, did you?) I have a plan to paint a focal wall in my living room a cross between barn red and well, red. Not like a strawberry or a tomato. A richer and warmer type of red.  I can cool it down with blues and green accents or even whites, if I need to. Then again, I can add rich ambers, gold, and amethysts to make it pop. All my furniture is in neutral colors and so is the color of my walls. A bright set of pillows here and there, a colorful throws, bouquets of flowers, nick knacks, and pictures can add visual interest. I have lots of colorful throws and pillows now but it doesn’t touch the overall blah.

Great plans, but I need to wait (ugh, I hate waiting when I’m ready to move forward) until, 1. I can get the guy who will paint the ceilings. That’s a project that is difficult for me. But, I’m going to tell you, if he dithers anymore, I’m going to get really creative with broomsticks and paint rollers and lots of plastic to throw on the floors and furniture. 2. Extra dollars for all the paint and stuff needed.

This is what comes of being sick for such a long time. You don’t care when you’re sick what’s going on around you. You’re totally focused on getting better and the rest can wait until then. Getting well? You tend to look at your environment with different eyes that grow very large when focused on surroundings. You also tend to say Holy Shitake mushrooms or the shorter pithier version thereof. A lot.

So, since I can’t tackle the living room just yet, I painted my blog. Hey, it worked for me, or at least, took away the main itch for the immediate moment. I have added pine boughs, poinsettias, lights and glitter to the house, which helps.

Next, the rest of my environment.

How do you handle the Winter Blahs?

 Upcoming events for the blog:

• Sidney Ayers on December 16^th with her latest book in Demons Unleashed, DEMONS LIKE IT HOT. 
• Terry Spear December 19^th with her latest, DREAMING OF THE WOLF 

• I’ll also be having Jessica Bell with her STRING BRIDGE visiting and I’ll give you more info on that visit as soon as we have it set—possibly the 14^th. And I’m hoping to have some of her wonderful music as well. LOVE her music!

Starting on December 20^th I will be running various holiday stories for your enjoyment. These will run through the 31^st. I’ve got some great stories to share. Just sayin’.

Here’s a recipe that will warm the cockles of your heart or anything else that needs warming. J

Glühwein

Ingredients

• 4 quarts dry red wine (zinfandel, merlot, burgundy, etc.)

• 1 pint brandy

• 1 cup sugar

• 6 cinnamon sticks

• 12 cloves, whole

• 1/8 tsp allspice

• 1/8 tsp mace

• 2 oranges, sliced

• 1 lemon, sliced

Directions

1. Pour the wine into a large pot and begin heating over low heat.

1. As it begins to warm, add sugar and spices. Stir until sugar is dissolved.

1. Add the brandy.

1. Heat thoroughly, but do not allow boiling!

1. Add the lemon and orange.

1. Steep for about 1 hour over low heat.

1. You may add more sugar during this time if desired, stirring well so it dissolves.

1. Serve hot and garnish with orange slices. A stick cinnamon could also be used.

Serves 12-15

Baby, It’s COLD Outside—Things To Warm You Up

It’s winter and unless you live on a tropical isle (in which case I hate you, lol!), then you’re dealing with cold weather in varying degrees. Some have had blizzards and records cold, some are dealing with the rainy season and cold, others like us, have had both snow and ice—I’ll take the snow any day over the ice storms. What constitutes cold in one area is nothing to someone else in another area and of course cold is relative.

Tis the time of the year when our minds turn to traditions of the season and last minute shopping, the snatch or the carols whispering on the wind, bright festive lights everywhere we look.

So I have a few things to share that might make that a bit warmer and bring a smile to your face.



Glühwein

Ingredients


4 quarts dry red wine (zinfandel, merlot, burgundy, etc.)
1 pint brandy
1 cup sugar
6 cinnamon sticks
12 cloves, whole
1/8 tsp allspice
1/8 tsp mace
2 oranges, sliced
1 lemon, sliced


Directions:

1. Pour the wine into a large pot and begin heating over low heat.
2. As it begins to warm, add sugar and spices. Stir until sugar is dissolved.
3. Add the brandy.
4. Heat thoroughly, but do not allow boiling!
5. Add the lemon and orange.
6. Steep for about 1 hour over low heat.
7. You may add more sugar during this time if desired, stirring well so it dissolves.
8. Serve hot and garnish with orange slices. A stick cinnamon could also be used.

Serves 12-15 (I tend to double this one)


Hot Buttered Rum Mix


Make some and keep in your freezer for an instant warm up on the coldest winter days, and especially for holiday guests.


Prep Time: 15 minutes


Ingredients:


1 cup unsalted butter (I do NOT use margarine), softened
1 lb. pkg. powdered sugar, sifted
1 lb. brown sugar
1 quart vanilla ice cream, softened (you can leave this out if you like your coffee black)


Directions:


In a large bowl beat the butter and the sugars together until smooth. Add the softened ice cream and mix until creamy and well blended. Place this mixture in a freezer container with a tight fitting lid, and store in the freezer for up to 1 month.

To serve: Place heaping 2 tablespoons of the frozen mix in a coffee mug. Add 1 to 2 tablespoons dark rum. Add 6 ounces boiling water and stir until the mixture is melted; serve.


Russian Tea Mix


Prep Time: 15 minutes, Cook Time: 3 minutes,Total Time: 18 minutes


Ingredients:


1 cup instant tea powder
2 cups orange flavored drink mix (I use Tang)
3 oz. pkg. unsweetened lemonade powder
2 cups sugar
2 tsp. ground cinnamon
1/2 tsp. ground cloves


Directions:


In a large bowl, combine instant tea powder, orange drink mix, lemonade powder, sugar, cinnamon and cloves and mix thoroughly with a wire whisk. Store in a sealed jar in a cool place.  To use, combine 3 to 4 tablespoons of the mix with 1 cup boiling or cold water. Adjust amount used to taste.


Diabetic Mix (or you’re watching your weight):


Substitute quart packets of sugar free instant lemonade and sugar free instant Tang or other orange drink and delete the sugar and add your favorite sugar substitute.
 

Coffee Coyote


Best served in a large coffee mug or a beer mug

Ingredients:

1 oz. Brandy
½ oz Kahlua
½ oz of dark cocoa
Fill with the remainder of cup with coffee of your choice


Top with whipped cream


Options: You can also drizzle chocolate, caramel, hazelnut, amaretto syrup over the whipped cream.

Enjoy!

The next two weeks I will be sharing holiday stories from various writers, some published and some not, so be sure to stop by and enjoy them!

Some Of Sia's Special Recipes

My scheduled blogger has the creeping crud I decided to move up my recipe blog. On Monday I will share some other recipes. Do share some recipes back, if you have the time. I love trying new things. So copy and paste a favorite recipe.

This time of year there are lots of invitations to holiday functions. When it’s family or friends we also tend to bring something to add to the dinner by way of a side dish or desert. In my family we always love to contribute to the meal. We’re a big group when you consider my mother had nine kids and most of them have mates and/or children. That’s huge when everyone shows up. Over 50.

 The tradition in our family for holiday meals like Thanksgiving, the host gets to decide the main course. For example, my mother and her husband hosted this year and cooked a huge turkey, the mashed potatoes and gravy and one veggie—this year mama did up one of her special fixings of homegrown pole beans, one desert, iced tea, coffee and tables. We then supplement the meal with sides, deserts, and additional drinks, appetizers, and meats. My brother, Mike, is a hunter and so he brought venison (I do have some good recipes for venison although I’m sharing them at this time), another brought a glazed ham. Sometimes I’ll do another meat dish or a soup—whatever fits with the main menu plan and I love to bake cakes and pies.

Here are three (special) main dishes easy for me to make ahead of time and bring:

COCONUT CHICKEN 

INGREDIENTS: 

3/4 C. pineapple juice, divided  
1 C. cream of coconut, divided  
1/2 C. soy sauce  
1/4 C. brown sugar  
1/4 C. rice-wine vinegar  
2 lbs. boneless chicken breasts, cut into strips (I do use thigh meat too)  
1 C. flour  
salt and pepper to taste  
6 eggs, beaten  
1 (2 lb.) bag shredded coconut  
3/4 to 1 C. peanut oil  
1/4 C. heavy cream 
 

DIRECTIONS: 

Combine 1/4-cup pineapple juice, 1/4-cup cream of coconut,
soy sauce, brown sugar and rice-wine vinegar in a large
bowl. Add chicken strips, cover and refrigerate 4 hours
or overnight. Place flour in pie plate and add salt and
pepper. Beat eggs and 1/4 cream of coconut. Place shredded
coconut in a bowl. Dredge chicken pieces in flour, then 
egg mixture, then coconut. Heat just enough peanut oil in 
a sauté pan to cover the bottom of the pan. Sauté the 
chicken strips in peanut oil, about 5 minutes on each side.
Do not let oil become too hot or you will over brown the 
coconut. When chicken is cooked, remove from pan and keep 
warm. Drain the pan of any leftover oil but do not scrape 
out the drippings. Add the remaining 1/2-cup pineapple juice
and 1/2 cup cream of coconut to the pan along with the heavy
cream. Cook, scraping the bottom of the pan, until sauce 
has thickened. Use sauce by pouring over the chicken or as
a dip for the chicken pieces.

RICE STUFFED PORK ROAST (this one is a real favorite in my house)

INGREDIENTS:
3/4 cup slivered almonds  
2 tablespoons butter or margarine  
3/4 cup sliced green onions  
3/4 cup chopped celery  
4 cup cooked brown rice (I’ve also used white rice, or added wild rice, or made a pilaf styled)  
3/4 cup orange juice; divided  
2 tablespoons grated orange peel  
1 tablespoon diced crystallized ginger, divided  
1/2 teaspoon salt (or to taste)  
1 Boneless pork loin roast (3-1/2 lbs.), rolled and tied  
1 teaspoons dried rosemary, crushed (I really like rosemary and tend to use more)  
1/4 teaspoons cracked black pepper  
16 ounces canned cranberry sauce  
1 orange, peeled & sectioned  

DIRECTIONS: 

Cook almonds in butter in large skillet over medium-high heat
until brown. Add onions and celery; cook until vegetables are
tender crisp. Stir in rice, 1/2 cup orange juice, orange peel, 
1-teaspoon ginger, and salt; set aside. Untie roast, and spoon
rice mixture lengthwise between loins. Retie roast securely 
with string at 2- to 3-inch intervals; place, fat side down, 
on rack in shallow roasting pan. Combine rosemary and pepper;
sprinkle over roast. Insert meat thermometer does not touch
stuffing or fat. Bake at 325 degrees for 1-1/2 hours. Combine
cranberry sauce, remaining orange juice, remaining ginger, and
orange in small saucepan; stir well. Simmer over medium heat 25
minutes, stirring occasionally. Brush about 1/2 cup cranberry 
mixture over pork. Bake an additional 15 minutes or until meat 
thermometer registers 170 degrees. Let roast stand 10 minutes. 
Remove string and slice roast. Serve with remaining cranberry 
sauce.
6 Servings

LEG OF LAMB & POTATOES 

INGREDIENTS: 

• 2 large lemons, zest of 1 removed in strips with peeler
• 1/4 cup fresh rosemary leaves
• 3 large garlic cloves
• 2 tablespoons olive oil
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon salt
• 7-pound leg of lamb
• 2 1/2 pounds small red potatoes
• 3 tablespoons minced fresh chives (I also substitute finely chopped green onion tops)

DIRECTIONS: 

Preheat oven to 350 degrees. Cut off and discard pith from zested lemon and cut off and discard zest and pith from other lemon. In a saucepan of boiling water blanch zest 1 minute  and drain in a colander. Cut each lemon crosswise into 6  slices. In a small food processor blend rosemary, garlic,  zest, 1 tablespoon oil, lemon juice, and salt until mixture is chopped fine. With tip of a small sharp knife cut small  slits all over lamb and rub rosemary mixture over lamb,  rubbing into slits. Arrange lemon slices in middle of a large roasting pan and arrange lamb on them. Roast lamb in middle  of oven 45 minutes. Quarter potatoes and in a saucepan cover  with salted cold water by 1 inch. Bring water to a boil and  cook potatoes, covered, 5 minutes. Drain potatoes in colander and in a bowl toss with remaining tablespoon oil. Arrange  potatoes around lamb and sprinkle with salt and pepper to taste. Roast lamb and potatoes, stirring potatoes occasionally,55 minutes, or until meat thermometer registers 140 degrees. for medium-rare. Transfer lamb to a cutting board and let stand 15 minutes. Increase temperature to 450 degrees roast potatoes and lemons in one layer 5 to 10 minutes more, or until golden.

 
Transfer potatoes and lemons with a slotted spoon to bowl and 
toss with chives. Transfer potato mixture to a platter.
Slice thinly across grain and serve with potatoes. 
Garnish with fresh rosemary sprigs and lemon wedges.Serves 6

~*~*~*~

Tis the Season. What are some of your favorite recipes to share?