Cathy Burnham Martin's Blog, page 57

National Potato Lovers Month

Potato? What’s not to love?!?

 

 

 

 

Potato chips, especially homemade, could have their own food group.

 

 

 

 

 

Bake them, fry them, mash them, but do include me in the fan club for National Potato Lovers Month.

Thank You, Friends

“A good friend is like a four-leaf clover: hard to find and lucky to have.”

— Irish proverb

I consider myself extraordinarily fortunate. I am blessed with a wealth of good friends. Thank you.

Laughter Is Always

 

“Laughter is the closest distance between two people.”

— Victor Borge (1909 – 2000)
Danish-American comedian & pianist

Snack Attack!

Celebrate National Snack Food Month with something salty and delicious. For me, while serving up fresh crostini with some Tomatoes Roma, I included nibbles on the side thanks to our friend, Marti Williams, who introduced us to these addictive little gems. We’re glad she did!

 

 

And I LOVE her tip to choose thin “styx” type pretzels or square waffle ones or mini pretzel twists… whatever sort provides the most surface area to hold all the yummy seasonings. Thanks, Marti!

 

 

 

Marti’s Marvelous Pretzels
¾ – 1 c vegetable oil (or canola or olive or a combo)
1 pkg (1-oz) dry ranch dressing mix (2 T)
½ tsp dry dill weed (or more, as you prefer)
¼ tsp lemon pepper
Pinch cayenne pepper, optional
1 lb pretzels (1 or combo of 2 types)

 

Whisk all ingredients except the pretzels together in a bowl. Pour over pretzels in a very large, heavy-duty, zip-top plastic bag, turning to coat the pretzels thoroughly. Turn the bag again and again, several times for 5 hours. (During this time, you may add more dry ranch dressing and dill as desired.) Store airtight at room temperature, but do not expect them to last long. (I can’t figure it out; they seem to simply evaporate.)

 

 

KISS Tips:  Marti told me that she often uses a big 2.5-gallon-sized bag and makes 2 lbs of pretzels at a time. You can also let them marinate 1 hour, turning occasionally; then spread on baking sheets and bake at 250°F for 1 hour, stirring every 15 minutes. Let them cool completely before serving.

And in my usual, “I-Can’t-Help-Myself Style,” here are some fun twists: Add ¼ tsp lemon pepper and a pinch of cayenne pepper. Or turn them into Buffalo-Style Pretzels by replacing dill weed with 1-2 tsp celery seed; use ¼ c oil, ¼ c melted butter, and ½ c Frank’s Red-Hot Sauce. (These are great baked; and served with ranch or blue cheese dressing on the side for dipping.) Or try Onion Pretzels by replacing the dry ranch, dill, lemon, and cayenne with dry onion soup mix.

Let Adversity Build Your Strength

Photo by Max LaRochelle

 

 

“Storms make trees take deeper roots.”

— Colonel Sir Claude McDonald (1852 – 1915)
British soldier and diplomat

 

 

Practice Hope

“Practice hope. As hopefulness becomes a habit, you can achieve a permanently happy spirit.”

Norman Vincent Peale (1898 – 1993)
American clergyman and author
(Quote is from “Positive Thinking Every Day.”)

Ice Cream for Breakfast

We celebrate Ice Cream for Breakfast Day with ice cream straight up or served on waffles. Make it your favorite ice cream flavor or flavors… or go for bacon ice cream to feel more “traditional” at breakfast time.

 

I do not know who comes up with some of these crazy days of celebration. However, I do presume they are sitting around drinking some adult beverages… or eating ice cream for breakfast. So… when should we gather next to eat some ice cream for breakfast? Er, uh… I mean develop some MORE crazy days to celebrate our human silliness?

Have a Hot Breakfast

 

We’re celebrating National Hot Breakfast Month during February. Fresh, warm muffins… eggs and bacon… hot cereal with raisins or berries and brown sugar… pancakes or waffles with warmed 100% pure maple syrup. Whatever you choose, you can’t go wrong. In the hot breakfast spirit, I share my recipe for a basic Spinach Mushroom Omelet.

 

 

Spinach Mushroom Omelet
This makes 2 omelets; size it up or down as you wish.

Butter and/or olive oil
4 lg or x-lg eggs, beaten with 1 T water & seasoned with salt & pepper
½ – ¾ c Monterey Jack, Cheddar, Swiss, or Muenster cheese (or combo), shredded
1 c (packed) fresh baby spinach (tough stems removed)
½ c chopped sweet onion & 2 T diced sweet red pepper; microwaved 2 min
½ – 1 c sliced mushrooms, sautéed 2 min; seasoned with thyme

Preheat griddle or skillet over med heat. Add 2 T butter and/or oil or combo. Pour in half the egg mixture (if using single skillet) or all of it in two sections (if making both omelets at the same time). Lift edges to allow extra liquid to run under the omelet. Sprinkle the cheese over the entire top surface; divide spinach leaves over the cheese, followed by sprinkle the onions, peppers, and mushrooms. When the eggs are just about set (2-3 min), fold both outer edges of the egg toward the center, forming your omelet. Transfer to warmed plates and serve with your choice of meats, toasts, breakfast potatoes, and fresh berries or fruit.

Optimist Day

When it comes to name calling, call me an optimist each and every day of the week, for I’d much rather be called an optimist than a pessimist. So, do I see the glass as half full or half empty. Duh. But either way, there’s room for more wine!

P.S. Please serve my pinot grigio on plenty of ice.

Perspective

“Do not condemn the judgment of another because it differs from your own. You may both be wrong.”

— Dandamis
Brahmin philosopher 4th Century BC