A Pesto Emergency!

If there is one thing that I can grow it is basil. My tomatoes might shrivel up with blight, my broccoli eaten down to nubs by the ground hog from the ground hog condo next door and my lettuce might bolt before I have a chance for a good salad. But, my basil is prolific. Of course how much basil do you really need? Gallons, pounds, tons?

I moved the basil up by the house this year and it has grown up and over the sidewalk. It has also become a hazard to our dog. Well not the basil ,but the bees in the basil. You can practically hear the humming as you walk out the door. Max has been stung during his curious sniffing so often that he is now afraid to go out the front door. Yes, we do question his intelligence and ability to learn from his mistakes. Bless his cute little fluffy head.

Suffice it to say I had a pesto emergency on my hand. Make pesto now or risk dog tramua, hearing loss and the waste of perfectly good basil with the first cold snap. Pesto uses a lot of basil at a time and freezes really well. I make big batches and with any luck I will remember it is in the freezer during this winter.

 

PESTO

gather the ingredients

5-6 cups of  fresh Basil, cleaned and stems removed.

3 cloves of garlic ( more if you dare)

1 teaspoon salt

1/4 cup pine nuts or other nuts such as almonds or pecans

1 cup Extra Virgin Olive Oil

1/2 cup freshly grated Parmesan cheese

• Haul out the food processor and all it’s bits and  pieces
• Process garlic,basil,salt and nuts for a few pulses
• With olive oil ready to pour in processor lid chute, turn on processor and slowly drizzle in oil. Add enough to make a loose paste.
• If you are going to eat this right away you can now add the cheese and process for a second or two.
• It is suggested that you leave the cheese out if you are going to freeze the pesto. Add the cheese only after you remove it from the freezer to use. ( honestly….I never do that. I just dump it in now and freeze it. But hey, that’s just me, reckless!)
• The top layer of your pesto will brown from air contact. You can float a thin layer of oil on top to prevent this or give it a good stir before using it and no one will ever know.
• This makes about 3 cups of pesto. Plenty to freeze (and forget) and plenty to eat now

 

cute cups my new obsession

Look at my cool Ball Freezer containers I bought this year. I now have the most organized freezer with the most attractive containers. I just want to stand with the door open and admire it. Bob accused me of single handedly supporting the company and wondered where our stock options were. Some people just don’t understand.

A Pretty Productive Summer

 

 

 

So close I can almost wear it!

 

 

It was a pretty productive summer. I  made good head way on a sweater I have worked on for (mumble, mumble) months.

Just one more sleeve and the band around the neck and front. The end is in sight.

 

I enjoyed a 6 week watercolor class. I have had little experience with watercolor. No the stuff in the tin pan in elementary school doesn’t count. It was great fun and totally different from acrylic or oils I have worked with. So I am going to be bold and post some of the paintings. None of them will bring me fame and fortune but I look pretty nifty in a painting smock and beret. 

  

 

This one will never see the light of day.

Learning but not loving it yet

an experiment

class 3

Still life day.

 

best of several attempts

just for fun

more practice

I did a lot of light reading thanks to Susan and her bag-o-books. Note: missing is about 18 inches of library books.

foot and half of books not counting library

 

 

 

 

How about you? What did you do on your summer vacation?

Chocolate Cake with my Sweetie

So, we were lying in bed the other night and I was just about ready to drift off, when… ( Note: I reserve the right to elaborate and fabricate any part of following discussion to allow for the sake of clarity and humor)

 Bob: I would really like a chocolate cake.

Me: Now! (I answer, knowing he did not mean now)

Bob: No, tomorrow will be fine.

Me: Boy those pills to stop the chemo nausea really work well!

Bob: I am not sure if I want a German Chocolate cake or Devil’s food.

Me. ZZZZZZZZZZZZZZZZZZ

Bob: What is the difference between the two?

Me. ZZZZZZZZZZZZZZZZZZZZZZZZZZ!!!!

To my surprise the next afternoon Bob asks……

Bob: What kind of chocolate cake should we have?

Me: Really, I thought I was dreaming that conversation. You sure you don’t want pudding or jello or something?

Bob: eww!! (look of horror speaks volumes) I thought we could make it together.

Me. Cool! Off to the store you go because we don’t have half the needed ingredients.

The rest of the conversation revolved around the theory behind what characteristics compose the innate differences between different types of chocolate cakes, their relative merits and disadvantages and in what way eating said cake gives life meaning.

As I go off to the computer in search of the perfect recipe, Bob pulls out a printed copy of the one he has been dreaming of. Novel idea, keep a copy of one we have done before and make it again. Interesting concept. As I have mentioned before, Bob and I have different methods of cooking. He likes to follow recipes.

Here it is; Cook’s Illustrated version of German Chocolate Cake (with some of my adaptations)

German Chocolate Cake

12 Tablespoons butter (1 1/2 sticks) softened

1 cup sugar

2/3 cup packed light brown sugar

4 large eggs, room temperature

4 oz. semisweet or bittersweet chocolate

1/4 cup dutch processed cocoa- sifted

1/2 cup boiling water

2 cups flour

3/4 teaspoon baking soda

3/4 teaspoons salt

1 teaspoon vanilla extract

3/4 cup sour cream, room temperature

• In a mixer, beat butter for 30 seconds before adding sugars. Beat until light and fluffy, about 4 minutes.

Add eggs one at a time and beat in each addition

In a separate small bowl, add chocolate, cocoa and boiling water. Stir till chocolate melts. Add this chocolate mixture and vanilla to batter and mix till incorporated , about 1 minute.

Sift together flour,salt and baking soda.

Alternately add flour and sour cream to batter by first adding half the flour mixture, then all the sour cream followed by the rest of the flour. Mix between additions for 1 minute. Scrape down the sides and pour into greased and floured prepared pans.

We used a 9 x 12 baking pan but this can also be made into 9 inch rounds and baked as a layer cake.

Bake at 350 degrees for 40 minutes for a sheet cake, 30 minutes for rounds.

Allow to cool and  make the Topping

  

Filling

4 egg yolks

1 can evaporated mik (12 oz.)

1 cup sugar

1/4 cup packed  light brown sugar

1/8 teaspoon salt

2 teaspoons vanilla extract

2 1/3 cups sweetened shredded coconut

1 1/2 cups chopped pecans, toasted on baking sheet in 350 degree oven until fragrant and browned, about 5 minutes.

• mix egg yolks and sugars in saucepan. Add milk and heat slowly over medium heat. Once  this is mixed together add butter. Increase heat to medium high and allow to come to a full boil, stirring frequently til thicken.
• Add coconut and nuts. Stir and allow to cool before glopping it on the top of your cake. (Glopping = technical term for spread topping  on cake.)

glopping the cake

• If making a layer cake,  glop/spread 1/2 of topping between layers. Spread /glop other half on top of cake only.

first bite to the chef

Bob v.s Melanoma update

Just a quick update. Bob was finally able to start chemo on Tuesday. We had become quite weary of going in for infusions, getting him all “hooked up” only to find he could not start. The first time it was an issue with when he could get his port inserted. The second week his white blood count was low. This week he needed to have a MRI on Monday to check things out but…..Tuesday it was a go.
So far the infusions, while time consuming have not caused big side effects. These, we understand can be looked forward to in the upcoming days. Bob has an arsenal of anti-nausea medicines all lined up and ready to go.
I, being the girl scout wife that I am, have food in the house for every possibility. Need crackers? I have soda,wheat and gold fish. Apple sauce? Homemade and store bought. Soup, sprite,breakfast drinks and Rice Krispies. The funny thing will be, who knows what will appeal. I have learned in the past, you can’t predict what will taste good just by what tasted good during the last treatment. That’s part of the adventure. During Interferon it was of all things fried chicken. Fortunately for me I make a great fried chicken and I feel needed and most useful when I can cook something  for someone. Maybe there is a cookbook in this somewhere.

Possible Titles:

• What to Eat When You Want to Throw-Up
• Fried Chicken 100 Ways
• This Doesn’t Taste Like It Used Too
• I Know I Never Said I Would Eat Tuna Casserole But Bring It On
• When A Vegetarian will Only Eat Ribs (for Amanda)

What have I lowered myself into?

 Oh the shame. What will my reputation be now? For I have left behind the truffles and the dessert recipes of many obscure and costly ingredients and dabbled in….

one hell of a great recipe using saltine crackers and chocolate chips.  

I gave myself a challenge to fix dessert for friends with only things I had on hand. As I flipped through my favorite sites, I came across Cracker Toffee.  It was too simple, used only stuff I had in the cupboard and was GOOD, very,very good.

  I will share my humiliation (and the recipe) with you because I promised. But I warn you it might be trouble. It might just lead you into paths of deception and gluttony. But hey you’ve got to walk in dangerous territory sometimes right? (I hear it is a gateway recipe into the likes of Spam and boxed Mac and Cheese)

 

Cracker Toffee

 (I waited a little long to get the picture, sorry. Trust me, it doesn’t look like chocolate spread over saltines)

1 sleeve saltine crackers.

1 cup brown sugar

1 cup butter

12 oz chocolate chips

•  Preheat the oven to 350 degrees. Line a baking sheet with foil and spray it with a nonstick cooking spray.
•  Arrange the crackers in a single layer on the baking sheet so that they do not overlap. Fill in empty spaces with crumbs.
• In a saucepan melt the butter and brown sugar over medium heat.  Allow the mixture to boil, stirring frequently to form a toffee. Boiling for 4 minutes should do the trick.
• Carefully pour the molten hot toffee mixture over the crackers allowing it to cover the entire baking sheet of crackers.
• Bake the toffee crackers for 6 minutes. Toffee will be bubbly and hot so carefully remove the pan from the oven and cool for one minute.
•  Sprinkle the chocolate chips over the top and allow chocolate to soften for a minute before spreading the melted chips evenly over the entire surface.
• Sprinkle chopped nuts over the top. I used almonds but any nut will do. Remember you are using what is in the house.
• Pop the tray in the refrigerate for about 30 minutes. Once cooled and set, break into small uneven pieces.

 Now you know my dirty little secret. Saltine Cracker Toffee. I was so going to lie about what was in these little delectable treats, but I couldn’t do it. Now that my cooking prowess has been brought into question (again) we need to come up with a better name. I will leave it to the ever articulate Tebbe who so eloquently dubbed it ” No Sh@# Toffee” and forever shall it be known.

A Summer Weekend in Western NC.

I just want you to sit back and experience the beauty of the our Blue Ridge Mountains and a morning hike. Enjoy!

Moore Cove Falls

God as supreme artist.

The big adventure, a drink from the stream.

Thanks park ranger

Looking Glass Falls

 

 

My hiking buddies, Bob and Max

 

till next time.....

 

When is your next trip to Asheville and the Blue Ridge Mountains? We always have room at what is sometimes known as the Gustely Bed and Breakfast.

 

 

 

 

 

The Waiting Game

Waiting can be rough for me. Or is it that I get a plan worked out in my head and don’t like it messed with? Maybe it’s both. Bob had a medical port inserted yesterday. It will  be used for his upcoming chemo. We needed to get to the hospital at 8:30 for a 10:30 procedure. Looks like they built in waiting time right from the get-go.  We arrived on time and spoke to the volunteer seated at a desk bigger than you would think her job would warrant. Bob had to repeat who he was and why he was there several times before she understood and was then asked to wait “over there”. The hallway of chairs where we waited affords an easy glimpse into everyone’s business.  Fortunately for all us waiters, they also have to repeat loudly their name and why they are there. So now we all know for a fact that the 20 year old boy sounds like he needs to grow up and quite the risky skate board moves.  Oh, and poor old guy…. you are going to need to start writing things down if you want to be at the right office at the right time. No, it isn’t just ”bureaucratic crap” (this time)as you insist. You were expected at your doctor’s office not admissions at 8:45.  All this learned just waiting to see the admissions people. Once that waiting was over, we were taken to the next waiting room, to wait for Out Patient Surgery to be ready for Bob. Once again there is a big desk and a blue smocked volunteer who this time hears just fine but can’t quite get the hang of the clipboard and information upon it. Also there was an issue with the blaring TV and  how to use the remote control. They are tricky, I know. One thing I am sure of is that you point it at the TV not at the ceiling for the most efficient volume control.

At one point in our morning of waiting “clipboard volunteer” simultaneously insults Bob and compliments me. It appears that it is her job to find out who will be waiting for the patient during their procedure as well as assess their age and appropriateness of their relationships.

Clipboard V: Gustely Family? So are you his daughter?

Me: What? No! (I am momentarily flattered till I look over at Bob who is shrunk down in his seat still glowering to much over the insult of the blaring TV to be amused by this woman’s mistake in my identity) No, I’m his wife (I reply with conviction).

Clippey: No, you are so much younger than him. How much older is he anyways?

Me: (Really? We are going to argue about this?) No, I am his wife. (there that should end this discussion). The name is Ann, you can call me when he is done.

The Clippster: I guess that is the way to do it. Better than marrying someone a whole bunch younger. I know that doesn’t work.

Me: (trying to shake image of 70 year old Clippy Blue Smock with Brad Pitt) Well I guess I didn’t say anything at this point, I was busy planning how I was going to administer to the exhausted, impatient,not amused older husband who had just been verbally kicked while he was down by some blue smocked volunteer with a clip board and an out of control remote control.

We waited a good while longer and entertained ourselves by trying to find the area in the waiting room where the Morning Show was not screaming at us. The least offensive place was next to a couple of bikers dressed in their native garb. I was strangely comforted by one guy’s “Satan Sucks” t-shirt. He most likely was religious and would be a good person to know should we need a prayer partner if a  waiting melt down occurred.

The waiting continued in the pre-surgery area. There is a feeling that you are almost ready to go when you are back there. But the truth was the surgeon was late and Bob did not have his procedure till almost 11:30. Bob slept through most of this waiting and I had my knitting and a good book. Along with the  very friendly staff and no TV or smocked volunteers, the time passed in the rather nebulous form we are getting used  to lately.

So waiting, waiting. You, I suppose  are waiting for me to end this thing, so I will wrap this up by saying: We are still waiting:

• Waiting for chemo to start, next week instead of today
• Waiting for the next appointment
• Waiting for the doctor to call
• Waiting for…….. (our new mantra….) 

Let me just set up the slide projector. It will only take a second…

We are having a whirlwind couple of weeks with friends and family,medical procedures and test results, togetherness and loss.

Remember slide shows? Remember the inner groan you would attempt to suppress when someone suggested that we all sit down and watch their slides from their latest trip? Remember how it always took a lot longer than the minute promised to set up and what happened as soon as the lights went out? zzzzzzzzzzzzzzzzzzzzz……

Well get ready to feign enthusiasm because here goes my last few weeks in bullet form, my version of a slide show. Click click…

• Carolyn,Jerry, Emily,Stephen and 3 year old Hannah,our son Andrew.
• Fireworks, birthday cobbler and BBQ

Family summer 09

• One three year old and many adults to entertain her.
• Cyber Knife treatments, PET, MRI Scans and scanxiety
• Beautiful memorial service and adjusted perspective
• Hikes, meals and  lovely animated conversations around the table.

Hikes

• New tumor spread, spine and yet more radiation and chemo.
• Tapas and Blueridge Parkway.
• Farmer’s market and our daughter Erin.
• Our great friends Carol and Lance with the boys.
• Drum Circle, Downtown and Salsas
• Decks,sunsets and stargazing.
• Return of Andrew and meeting the sweet girlfriend,Liz
• birthday cheese cake and brunch
• wedding planning

What sweet,sweet times we are having with our family and friends. This has been a great few weeks.

OK, wake up! The show is over!

So There!

Domo Arigato, Mr. Roboto

Two Cyber Knife treatments on Bob’s brain stem tumor down. Monday and Tuesday, Bob was in the hands of an amazing robotic radiation treatment. While melanoma is known for being  radiation resistant, the CyberKnife is pretty effective at reducing the tumor it targets and often can “take it out” with it’s robo skills. Some very impressive Neurologists and Radiation Oncologists run the show. Plus you get too wear a really cool mask that looks very high-fashion-sci-fi. With the help of Chopin Nocturnes playing over the music system, Bob was relaxed and in no pain for this rather bizarre procedure.

To alleviate the creepy imagines of what this procedure might be, here is a Cyber Knife video. (I totally think the “Dr” that is introducing this video is a hot actor and not a doctor in real life.)

http://www.youtube.com/watch_popup?v=El89BROqMcQ

 

I love summer food.

I'm drooling. Excuse me.

Easiest post ever. Summer food. Tomatoes, fresh bread, a little goat cheese spread with roasted vegetables on top. Pickled peaches and fresh gazpacho. Do you want recipes? Really, because these things almost don’t have recipes but I will try.

Gazpacho

• Haul out the food processor and add the following
• one peeled cucumber, 3 large tomatoes, a clove or two of garlic, handful of parsley,cilantro or basil,hot pepper if you want heat. (seed the pepper first unless you have a huge tolerance for HEAT)
• Blend this with 1 and 1/2 cup tomato juice or V8 and the juice of a lemon, 2 tablespoons of vinegar and 1/2 cup good olive oil, salt and pepper.
• You may also throw in a few slices of good bread to thicken up the soup.
• Now blend this up and chill. It only gets better as it sits.
• If the mood strikes you be creative. Throw in an avocado or replace tomato juice with a spicy version. I have been known to use Rotell Tomatoes as well.
• Garnish with a little sour cream or yogurt,chopped tomatoes and cucumber.

You will feel so light and shiny after eating your gazpacho it will amaze (or annoy ) all around you.

Grilled Vegetable Topping for bread

• slice up peppers, onions,eggplant, mushrooms, and summer squash. Make the pieces large so you aren’t trying to fish them out of the grill grates all night.
• Toss the vegetables with a tablespoon or two of olive oil, salt and pepper.
• Then heat the grill and cook til tender. Turn pieces as they get a nice charred mark  on each side.
• That is it. I serve this at room temperature with slices of good bread smeared with a goat cheese spread.
• Fantastic!!!!

Pickled Peaches.

I am going to try to say this in as few words as possible. Ready..

• peaches, 6,peeled. sliced and put in a bowl
• dressing,2 tablespoons balsamic vinegar,salt,2 tablespoons sugar,small shake of cinnamon,nutmeg and ginger
• mix
• Done (26 word recipe)

 

I am expecting you to all go out and do likewise now. Go…Grill… be happy it will make me happy!