Coffee Press

My coffee maker took a dump on us during the last blizzard. Well, we can't go without coffee, so luckily we had a french press that was given to us by my father-in-law because he had two. We never used it before but we were willing to do anything for a cup of coffee.

We got it out, dusted it off (well really we washed it lol) and made coffee in it. WOW! It was incredible. I will not be buying another coffee maker. In fact, I might purchase a second french press in case I crack this one, we are very good at breaking things in our cast iron enameled sink.

There are many names for this contraption, we call it the French Press but its also commonly known as Press Pot, Coffee Plunger, Cafetière, Bodum, and Coffee Press. I decided to look them up and here is some things I learned about them.


http://www.frenchcoffeepress.net/

History of the Cafetiere Cafetieres are probably the most commonly used method of brewing coffee. Many coffee lovers swear on the fact that the cafetiere is the best method, as it preserves the delicate flavours in the oils, giving a smooth, rich bodied coffee. The exact history and origin of the cafetiere is not clear. Both the French and the Italians lay claims to its invention. What is known is that the first cafetieres appeared in France in the 1850s. These coffee pots were made of metal and fitted with a metal screen attached to a rod. The metal screen would be plunged down, using the rod, forcing the coffee grounds to the bottom of the pot. One story of how the cafetiere was invented involves an old man from Provence. The story goes that the old man used to go for a walk up a hill everyday to get some peace and quiet from his nagging wife. No matter how bad the weather was, blistering heat or driving rain, the old man would make the journey. As he sought to escape his wife for as long a period as possible he would take with him a small amount of food, some firewood and his favourite old coffee pot. When he reached the top of the hill he would take an extended rest, taking time out to light a fire, eat his food and brew some coffee. Now coffee back then was typically strong, bitter and tasted dreadful. It would be made by adding water and coffee grounds to a pot and then placing the pot on an open fire or stove until the water boiled. Little did they know back then that boiling water destroys the oil in coffee, from which coffee gains its flavour. One day the old man was making his coffee as he always did. But this time he forgot to add his coffee grounds to his coffee pot. It was not until the water started boiling away in the pot that the old man realised his mistake. He quickly removed the pot from the flames and added in his coffee grounds. Of course the old man did not know that making his coffee this way would result in the coffee grounds floating to the top. Made the usual way, the coffee grounds would have sunk to the bottom of the pot by the time the water had boiled. The old man took one look at his coffee and thought, "I can't drink this!" As if by chance, as the old man contemplated going without his coffee (he had only brought enough water and coffee grounds for one pot), an Italian travelling merchant appeared on the horizon. Among the many goods the merchant was carrying was a metal screen. The old man saw this screen and quickly hit upon an idea. He swiftly brought a section of this screen from the merchant and carefully fitted it over his coffee pot. Using a stick which lay nearby, he plunged the metal screen down to the bottom of the pot, thus trapping the coffee grounds. He then took a sip from his pot and immediately a big smile broke out across his face. The merchant, keen to find out why the old man was smiling, asked if he could try some of his coffee. After taking a big gulp from the pot, the merchant gave the old man a knowing look. This was the best coffee either of them had ever tasted! The story goes on to say that after trying this fantastic coffee, the two men decided to open a small factory manufacturing their new invention: a coffee pot with a fitted plunger. Their cafetiere made them both a small fortune. Stories aside, we know that the first registered patent for a cafetiere was lodged in 1929 by a Milanese man called Attilio Calimani. Over the years, Attilio refined his 'apparatus for the preparation of infusions of coffee' to quicken the filtration of the coffee. The next significant step in the history of the cafetiere came in 1958, when another Italian, Faliero Bondanini, was granted a patent for his version of the cafetiere. Bondanini's version became very popular in France, and by the early 1960s it was seen as a must have item for every French home. It was around this time that a British company, Household Articles Ltd, realised the potential for the cafetiere and introduced their version, the 'Classic', to the UK. Drawing on the French influences on this coffee maker, they marketed it as 'La Cafetiere' (The Coffee Pot). This is where the generic term 'cafetiere' for French-press or 'plunge-filter' coffee maker comes from.

Here is a yummy recipe I found.
http://www.gather.com/viewArticle.action?articleId=281474977966279&grpId=3659174697244981

Spiced Coffee Popsicles

December 28, 2009 07:17 PM EST

Icy, spicy, sweet, caffeine-filled and creamy – this variation on a Vietnamese favorite is a fantastic coffee treat for sweltering afternoons in summer. Try it as a mid-afternoon energy boost, a barbecue dessert or a frozen alternative to your daily cuppa Joe.
Ingredients:
* 2 cups water
* 1/3 cup freshly ground espresso coffee
* 2/3 cups sweetened condensed milk (less than one 14-oz. can)
* 3 whole cardamom pods
* 3 whole cloves
* 1 cinnamon stick
Preparation:
1. Brew the coffee in a French press for about ten minutes. It should be very strong when it’s done brewing.
2. Combine the sweetened condensed milk and the spices in a heat-safe bowl large enough to hold about 3 cups of liquid.
3. While stirring, slowly add the coffee. Mix well.
4. Cover with aluminum foil or plastic wrap, and refrigerate until cold.
5. Remove the spices and any remaining coffee grounds with a fine strainer.
6. Pour the chilled mixture into Popsicle molds, and then freeze for several hours. Serve within a week.
Makes about 8 popsicles.

I have recipes that call for extra strong coffee and now I know how I will get it!

Here is a link to some more recipes using coffee.
http://blackjava-coffee.com/cook-with-coffee/


Now, I have an empty space on my counter where my old coffee maker used to sit..what new kitchen contraption do I want to put there!!!!???!!!


  

Part-Time Vegetarian

Tree Hugger's website has an article on being a part-time vegetarian.

Right now, my family does this...sort of. We eat one vegetarian meal a week. Sometimes two and my kids don't even really know it. They just get bean and veggie soups or portabella mushroom burgers for dinner and think nothing of it, never missing the meat.

I make mock crab cakes using zucchini (the recipe is on my blog in the archives). My husband's friends love when I make them and ask when I am making them again, and beg to be invited over for them.

I am not sure about 5 days straight of going Vegetarian, at least not cold turkey to start...maybe Pescatarian (fish eaters) but I will try to do every other day vegetarian and see how it goes. It not only is great for your health, but the health of our planet too.

My husband grills the greatest portabella mushroom "burgers" and the kids love when he is making them.

I hope to get chickens in the spring, then I will have more control over what goes into my eggs...because we eat alot of eggs in my house. (We currently have ducks and I do not like duck eggs..plus they are higher in cholesterol than chicken eggs). We do grow our own veggies all summer but I have to do more canning and freezing to try to get them to last longer.

for those who want to eat meat but want safe meat...here are a few links...or great for the part time vegetarian's weekend indulgences.

http://100milediet.org/ if you want to find out more about eating locally...

www.eatlocalchallenge.com offers resources and encouragement for people trying to eat locally.

www.eatwild.com lists local suppliers of grass-fed meat and dairy products.

www.localharvest.com connects you with local farmers.

http://www.treehugger.com/files/2010/02/ted-2010-graham-hill-has-an-idea-for-granting-jamie-olivers-wish.php

(Jamie Oliver)
go to the site for the full article...here is just a trickle of it.

Chef Jamie Oliver is a TED Prize winner, and he's made a great wish: "I wish for your help to create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity." The plan is to create an organization that pushes forward a movement inspiring people to improve how they eat. We TreeHuggers are no strangers to the idea that we need a big change in how we raise and consume food - not only will the change improve our health, but it's a primary way of improving the health of the planet. Luckily, Graham Hill is at TED 2010, and gave a three minute talk on his concept for weekday vegetarianism - just such a concept that can go far in granting Oliver's wish.

The weekday vegetarian plan is simple: go vegetarian during the week, and reserve your meat intake for the weekends. BBQ, grill, broil and saute organic, sustainable meats all you want on Saturday and Sunday, but during the week, stick to meatless meals. This drastically cuts down your meat intake, and therefore drastically cuts down the amount of meat we as a country raise, the amount of pollution generated by factory farming, the amount of fossil fuel going into raising corn which goes into raising meat.

Benefits:
It's easy to follow.
It's non-binary.
It's significant (reduces impact by 70%).
It's not too restrictive.
It'll save you money.
It's good for your health.
You can start today.

Oliver's plan calls for, "The grassroots movement must also challenge corporate America to support meaningful programs that will change the culture of junk food." The weekday vegetarian concept helps to accomplish this very thing.

You can help Oliver achieve his wish by not only going veg during the week, but also by signing his petition for a food revolution.

More on Weekday Vegetariansim
Try a Weekday Vegetarian Diet: Eat Green Food without Taking the Plunge
Reduce the Meat in Your Diet: Become a Weekday Vegetarian
Eat a Vegetarian Diet, Reduce Your Carbon Footprint by a Ton

From Tree Hugger

http://www.treehugger.com/files/2009/06/try-weekday-vegetarian-diet-eat-green-food-without-taking-the-plunge.php

Meal Planning

Okay, I totally stole this from another blog..... but I thought it was important enough to share with you all and I know some of you won't read the link I post, at least until you see her post here....SO I am forcing it on you. lol visit her link for menu planning printables.

I love to cook, so I meal plan every week.

There are times that I don't always stay true to it, yes...but I shopped for it and I have everything to make it...so if I decide on a Monday I don't want chicken, I make the Tuesday meal.

It works. So here is this cute chick's blog post...read it...and get to planning! It'll keep you outta the drive thru-!

...and don't forget Dessert!!!!!

********************************************************************** (http://www.homesanctuary.com/rachelanne/2010/02/making-an-easy-menu-plan.html )

The idea of having a weekly menu plan seems like a real good one. That is, until you actually sit down to create one.

Week after week. Month after month. After awhile you're just staring at your blank piece of paper, wondering if driving through McDonald's every night wouldn't be so bad after all. What would you do if I told you that you could EASILY come up with a whole month's worth of dinner plans without burning up any of your precious brain cells?

Today, we will do it together and by the time we're done, you will be congratulating yourself for being so very clever.

Grab a cup of coffee, or some sweet nectar of your choice, and let's have some fun. First, take out a couple of pieces of paper.

Next, start writing down broad categories of meals (all you really need is 7):

Crockpot meals

Ethnic

Grilled Foods

Soup N Sandwich

Seafood

Breakfast for Dinner

Gourmet

Try Something New Night

Eat Out Meals (yes, this is a category)

Paper Plate Meals (also a category)

Leftover Meals (a very important group)

Now, see if you can come up with at least 4 individual meals within each category.

For example: Ethnic: Tacos, Spaghetti, Pizza, Enchiladas, chicken stir-fry Breakfast for Dinner: Waffles, Pancakes, Breakfast Casserole, Bacon and Eggs

This is getting really cool because, if you just take the above categories, with 4 items each, you already have enough meals to cover almost two months!!

You're off to a great start. Now, here's how to start plugging the meals into your family calendar.

Take (or make) a blank calendar page.

First, you'll take a look at standing obligations that affect your family dinner: piano lessons on Tuesdays and Thursdays, Soccer on Fridays. Volunteer at the Homeless Shelter on Wednesdays. Etc. Write them in.

Next, working across the top of the calendar, begin assigning meal categories to days of the week. For example, If you are home all together on Monday nights, that would be a perfect night for a Sit Down Meal on Real Plates.

Write that category above Mondays. On Piano nights, I used to assign Crock Pot Night and Sandwich Night - both are quick and easy with little clean-up required.

On Sport Practice night, I might assign Drive Through (Oh. Yes.) It makes me feel better to plan this into my menu than to feel like a loser because I can't do any better than this. Saturday nights might be a perfect Breakfast for Dinner night.

My family would love it if I made waffles EVERY Saturday night, so no creativity is even required! Once you have a category for each day of the week, you will then work your way DOWN the calendar.

Take your four individual dinners and throw them under each category. So if Mondays are your Sit Down meals, you take your Baked Chicken and Rice, your Beef and Cabbage Rolls etc. and plug them into the individual Mondays.

Right now you are simply penciling in your ideas, so you don't have to be too picky until the next step. Once you have a meal penciled in per day, you can start to refine and perfect your masterpiece.

If I see that on the first Wednesday I am grilling chicken, I could grill up some EXTRA chicken for Thursday's Chicken Enchiladas. So I start moving the meals around into an order that makes the most sense

A huge pot roast on Sunday might make great BBQ sandwiches on Sandwich Night, so I'll put those two meals into the same week. If your family has several favorites, don't be afraid to repeat them often.

The idea that you have to magically come up with 30 different things each month is completely unnecessary. And you don't have to stick to your plan like a religious zealot.

A menu plan gives you options and TIME, because you'll have general ideas right at your fingertips.

How many meals did you come up with? Did you think of some interesting categories?

    

Baked Onions with Gruyere

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I found this recipe in a pdf document last night and had to type it up to make it. Now, as soon as I can get myself to the grocery store after the second blizzard in a week hit us yesterday (is anyone open yet?)....I will get some Gruyere cheese so I can make this. (even snagged the pic)
Figured I would share it awhile.

Baked Onions with Gruyere

serves 10

Onions turn tender and juicy when baked; a little gruyere makes them rich and irresistible.

5 Medium sweet white onions such as Vidalia

2 tsp extra virgin olive oil

Salt and freshly ground pepper

1 C low sodium beef broth

2 tsp soy sauce

1 C finely shredded gruyere cheese

2 tsp finely chopped fresh sage

1. Preheat oven to 400°F. Coat large shallow baking dish with cooking spray. Baking dish should be large enough to hold 10 onion halves.

2. Trim about ¼ inch off bottom and top of onion so that onions sit flat on baking dish. Cut onion in half crosswise and peel onion. Arrange onions cut sides up on baking dish.

3. Brush exposed onion tops with olive oil and sprinkle with salt and pepper. Bake about 35 minutes.

4. In a glass measuring cup, mix beef broth and soy sauce. Remove dish from oven and pour sauce over onions. Return to oven and continue baking about 1 hour, basting occasionally. If liquid evaporates, add a little water.

5. Remove dish from oven and sprinkle cheese and sage over onions evenly and return to oven for an additional 5-7 minutes, or until cheese melts.

Get quality Baking Stones here.

Starting Vegetables and Flowers from Seed

Starting seeds indoors makes a lot of sense in our part of the country. Setting out sturdy seedlings in late May or June will give you a head start on the growing season. In addition, you will find many more plant varieties available in seed packets, than can ever be carried on nursery shelves. Most importantly, you will have the satisfaction of growing exactly what you want and controlling at that happens to your young plants.

Seed starting is not difficult, once you understand the process and gather the needed supplies. It needn't be expensive, but some initial investments will pay off. It's ideal to have an artificial light source, as our winter sun exposure is not adequate to raise most seedlings. Two side by side 48-inch double tube shop light fixtures suspended over a table or counter top will provide enough light for several flats of seedlings. The fixtures can be fitted with two "cool white" and two "warm light" fluorescent bulbs alternated, or with full spectrum bulbs.

Heat mats under the seed flats will warm the soil and promote growth, but they are not critical to success. Start simple and see if you can catch the seed-starting bug!

Soil

To avoid damping off and other disease problems, use a commercial soil-less medium for seed starting. It's worth spending a little extra money for a quality mix labeled specifically for starting seeds. Do not spend money on a soil that includes fertilizers; each type of plant has different needs and timing for fertilizer and one size does not fit all.

Containers

You may start seeds in any container or flat or insert you choose. Many seedlings benefit from at least one transplanting. In general, seeds germinate best in a shallow tray or in small individual pots.

Labeling

Labeling begins before the first seed goes into the planting medium. Record the complete name on a wooden or plastic stick to label each pot or each section of an open flat. A stick-on label may be used for entire flats or containers of a single variety. Also, record the plant date and any critical instructions such as "needs light to germinate" or "do not fertilize". Save original seed packet for future reference.

Germination

Each plant has a characteristic pattern of germination. Some germinate in only a few days; others need weeks. Some need light to germinate; others must be covered by soil. Some should be sown shallowly, others buried more deeply. Ideal germination temperatures may vary. Always read your seed packet carefully so that you can handle the seeds appropriately.

Thinning

Once your seeds have germinated, you may find that the new sprouts are very crowded. Though its tempting to let all of the new tiny shoots grow, you will have better success if you thin them by removing as many as necessary to leave each remaining seedling with some elbow room. Seedlings in tight competition for space, water ans soil nutrients may survive, but they will not grow into vibrant plants. To avoid disturbing the roots, snip off competing seedlings at soil level with small sewing or craft scissors. Pulling them out will compromise the remaining seedlings.

Fertilizing your Seedlings

Once you see the second set of true leaves, you can begin to fertilize your plants. The easiest way is to use a soluble fertilizer (5-5-5 or 5-10-5) that you mix with water. Dilute the fertilizer to one-third strength, and use this solution to water the plants once a week. Don't overdo it; more is NOT better. Too much fertilizer, especially nitrogen, can harm plants and inhibit fruit development. Be careful not to get fertilizer directly on stems or foliage since it can burn delicate plant parts. Never apply a more concentrated solution than is recommended on the label.

Light

When using artificial lights, keep the light source about an inch above the tips of the plants. Seedlings grow at different rates, so it can be a challenge to adjust the lights appropriately. If plants are in separate pots, shorter ones can be propped up to match the height of taller ones, or pots can be arranged in order of height under a slanted fluorescent tube. Seedlings will thrive on 12-14 hours of bright natural or artificial light per day, and 6-8 hours of darkness. This cycle is critical for some flowering ornamentals, but less so for vegetables.

Temperature

Check the seed packets for suggested germination temperatures, which will usually be in the 70's to low 80's F. Following germination, daytime temperatures should be lowered to about 60-65 degrees F and night time temperatures to about 50-55 degrees F.

Transplanting

When seedlings have developed their first pair of true leaves (following the cotyledon "leaves"), they are ready to transplant to a deeper container. Prepare the new container and soil first so that tender roots are exposed to the air for the shortest possible time. Pre-water the new soil to uniform dampness.

Prick out each seedling with a narrow dull knife or similar tool. If possible, tease the roots gently free as a "root ball" rather than pulling them out of their soil. Hold the plants by their first leaves or cradle them plant and roots in your hand. Do not handle by the stem, which is easily damaged.

Settle the seedling into its new home, arranging the roots so that they spread without twisting or crimping. Firm the soil gently to seat them securely in the new container.

Leggy Seedlings

If your seedlings are looking leggy, with long stems between the nodes, they are probably suffering from inadequate light, excessively high temperatures or overcrowding. Try to correct the problem to produce shorter, stockier bushier plants.

Hardening off

Hardening off your seedlings is critical to their survival in the outdoor garden.

Hardening off is the process of slowly allowing greenhouse or indoor grown plants to adapt to outdoor sunlight, wind or cooler temperatures. Overexposure without gradual adaptation may result in damaged foliage and even death of the plant.

A few weeks before the proposed planting date (mid to late May in southeast PA), stop fertilization and being placing the seedlings outdoors in a protected area for a few hours a day. Early morning sun or light shade is optimal for the first few days. Avoid windy conditions. Bring the plants back indoors after a few hours exposure. If the weather turns unseasonably cold or windy, put off the hardening process until it is safe to continue.

Gradually increase daily exposure until the plants are accustomed to being outdoors for a full day, and be tolerate nighttime temperatures. Pay attention to water needs, as young plants can dry very quickly in outdoor air. Beware also of outdoor pests. Squirrels, rabbits, chipmunks, cats and birds can damage tender new seedlings.

Special treatments

Scarifying is the process of scratching or nicking the surface of a seed to promote germination. Often scarifying is used in conjunction with soaking, as water at the wound site causes swelling and further breakdown of the hard seed coat.

Stratification is the process of chilling seeds to promote germination. This happens naturally to seeds of plants that grow in very cold climates, but can be mimicked with refrigeration.

Rinsing seeds before planting will benefit some plants like parsley, which contain compounds that inhibit germination. Rinse water must be discarded and not used for other seeds or plants.

Germination test

If you have seed packets that are a year old or older, a quick test for viability is worth doing. Seeds kept cool or dry should be viable for several years. Place 10 seeds from a packet on a moist paper towel, fold it up, place in a plastic bag and label it. One or two weeks later, open the paper towel and count the number of seeds that have germinated. If five or fewer seeds germinated, you may want to throw the packet of seeds out and purchase fresh seeds. If seven or fewer germinated, you may want to sow your seeds thicker than you normally would.

Seed Starting Calendar for 2010

SEED STARTING CALENDAR FOR 2010
Week of…			Sew Seeds For…
Feb 21- Early March			Hot peppers
14-Mar			Eggplant
21-Mar			Sweet peppers, basil, parsley
4-Apr			Tomatoes, cabbage
11-Apr			Melons
25-Apr			Cucumbers, squash, pumpkins
2-May			Start hardening off seedlings for outdoor planting

Source: Seed Starting Workshop for Master Gardeners; Feb 1, 2007
Penn State Extension

  

Scented Notes and Letters

Scented Notes and Letters

Add a Touch of Love!



Add a classic touch to a card or note by adding the unique aroma of your favorite essential oil!

Whether you are looking to add a touch of romance, or just trying to brighten someone's day, scenting your note with a complimentary essential oil will only enhance the message you are trying to send!



Instructions:


Take 5-10 sheets of stationery, note cards, paper, or envelopes and place inside a large sealable plastic storage bag (such as a Ziplock brand bag).


Drop 10-15 drops of your desired essential oil or oil blend on a tissue folded in eighths. Place the tissue in between the sheets of paper inside the plastic bag.


Seal the plastic bag and allow to sit 1-2 days so the aroma can permeate through the paper.


When you desire to use the paper for a note or letter, take it out of the plastic bag and use as normal. Re-seal any unused paper back in the plastic bag.



Use this technique to spice up Valentine's cards, love notes, birthday cards, Christmas cards, or any other letter or note.

    

Peanut Butter KandyKakes

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I snagged this image offline. It looks just like the one I make to give ya an idea.

T

It's delish! And easy to make.

Serves 36

Peanut Butter Kandy Kakes

Those from PA and formerly from PA love Tastycake brand Peanut Butter Kandy Kakes.

(they are for sale in surrounding states, but not many)

For those who have moved away and miss them, here is a recipe that will satisfy your craving for it.

Cake:

2 C white sugar

2 T cooking oil

dash salt

1 tsp vanilla

4 eggs

½ t baking powder

2 C flour

1 C milk

Topping:

1 C peanut butter

12 oz package of chocolate chips

½ tsp cooking oil

1. Cream together, sugar, oil, salt and vanilla in large batter bowl. Add eggs and baking powder and mix well. Add flour and milk, alternately and beat well.

2. Pour into greased 9 x 15" large bar pan.

3. Bake at 350° for 25 minutes. While still hot, spread peanut butter all over top of cake. Chill in refrigerator.

4. Combine chocolate chips and oil in saucepan and melt over low heat. Spread on cool cake. Chill until chocolate sets up and cut into bars. Serve.