beloved socks

My tall short person texted me this week with "Momma, can you darn socks?  My favorites have holes in the heels but do not worry about the holes in the toes."

What was a Momma to do?

I am not really sure what she does with them but I am not sure it includes shoes.  

The hardest part was finding yarn the right color and close to the right thickness.  When people used to darn socks all the time, they used to knit their own socks too.  They might keep a bit back just for instances like this!  I think I need to learn to knit....  Socks???

I could not find my darning egg which is a bit frustrating.  It was my grandmother's.  I had found it in her button box after she died.  I did have to find something to use so I made do with some rocks from the Oregon Coast.

Then it is just time and a bit of patience.  I have not done this in so long that it was not perfect.  My Dad actually taught me how a long time ago.  I think it was a Little House in the Prairie influence.  But they are done.  Now I just have to find out what she thinks.  Many doubles worked this week so I have not seen her.

vegetable broth

So many of the recipes I make call for broth.  In this house it is usually vegetable.  At the grocery store it is so expensive and has so much sodium.  This is really easy!

In a large pot, take one sliced or chopped onion and start to brown.

Add one head of garlic, sliced across the cloves top to bottom (leave the paper on, it is fine)

Go through your refrigerator or garden and take a couple of handfuls of vegetables that are past their prime, chop roughly and through in the pot.

Brown everything.

Fill the pot with water to two inches from the top of the pot.

Bring to a boil.

Turn down to a simmer and let simmer an hour to an hour and a half, covered.

Turn off the heat and let it cool down on the burner.

Strain into jars.

Vegetable broth!  Very yummy in risotto which is why I was making this batch.  This one will be very heavily squash flavored.

homemade chips

I really do not know why I am posting this recipe but people always look at me a little strange when I say I make my one chips.

Easy easy.

Turn your oven on to 400 degrees Fahrenheit.

Put a couple tablespoons of olive oil on a baking sheet.

Cut corn tortillas (gluten free preferably) in quarters.  I usually use 8 but you can use as many as you like.

Put them on the baking sheet (my case, that is a cast iron pizza pan)

Sprinkle with one pinch of salt.  You really do not need more then that.

Put in oven for ten minutes.

Stir around.

Put in oven for ten minutes more.  Stir around again.

This is where you can decide how crispy you wish them.  I find I like them darker but they go fast so keep an eye on them.  At twenty minutes, some will be crunchy and some not, but I find they are enjoyable this way too.  

Yumminess!  I have been doing this instead of buying them recently.  big grin!

roasted chickpeas - gluten free snacks

My Beloved is thinking about going gluten free again.  To me this means I have been perusing all the new gluten free cookbooks that have come out recently (I love the library).  I got this from Cooking For Isiah.  I have to admit that I have already tried different spices and baking times.  I personally like more crunchy but my Beloved likes less.  He thinks these are fabulous snack foods.

Roasted Chickpeas

One 16 ounce can of chickpeas, rinsed and drained ( I actually use 2 cups of my home cooked ones)

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon cayennne (or 1/8 teaspoon ground ancho, 1/8 teaspoon smokey paprika, 1/8 ground chipolte)

Preheat oven to 400 degrees Fahrenheit.

Put the oil on a baking sheet.  Spread it around and then pour the chickpeas over it.  Sprinkle with salt, pepper, and cayenne.  Toss or stir about to cover.  Bake for 20 minutes.

Roasted yumminess.  My Beloved said these got him through the eighteen hour days he was working.  They were originally for salads.  Just a nice change to croutons if you if do not have to worry about gluten.  The ancho/paprika/chipolte option is more savory then spicy which really surprised me!

the rest of the yogurt parfait - granola

I am truly not a cold cereal or granola fan.  My Beloved is.  On a camping trip, I actually found a granola recipe I liked.  Adding it with fruit to the yogurt I made make the best yogurt parfait I have ever eaten.  My Beloved likes this with plain hempmilk as a cold cereal.

I am giving you all the options here but I find that I like the simplest the best.  No nuts.  No fruit.  My Beloved likes all the additions.

Granola

3 cups quick oats (the better the oats, the better the granola.  Quick oats are really better then old fashioned rolled oats)

4 - 8 tablespoons butter or olive oil

1/2 to 1 cup brown sugar

2 teaspoons cinnamon (or less or more dependent on your taste)

2 teaspoons ginger (or less or more dependent on your taste)

1/2 cup dried fruit (optional - I only do this on request)

1/2 cup chopped nuts like pecans or walnuts (again, optional and I only do this on request)

In a large skillet over medium high heat, put the butter or oil.  Melt the butter or warm the oil.  Add the brown sugar, cinnamon, and ginger.

You want this to cook until it is bubbly.

Add the oats, nuts, and fruit and turn off the heat.  Mix it together.  I find a wide spatula or a large wooden spoon works well.

Turn out on a silpat or parchment paper and let cool.

Yummy granola.

I gave the options in the butter and sugar because sometimes I want sweeter or I am doing something with the granola that I want more buttery.  This recipe also easily doubles.  A lot of times I am working with 5 1/2 cups of oats at once.  I just open the bag of oats and dump in.  I like that I do not have to bake it and watch that it will burn in the oven!  Easy easy.