Giveaway Winners Announced and some Weekend Fun

Announcing our first giveaway winners! (Determined through the VERY scientific process of drawing names out of a hat ☺).

Planting a Rainbow goes to "daughtermommie."

Growing Vegetable Soup goes to "Jason Kaiser."

Congratulations!! If you would email me with your snail mail address, we'll be happy to get those out to you! I'm fyona(at)gmail(dot)com.

Second order of business is some weekend fun for you and your kids. Last week we featured an activity to go with some board books. This week, we're bumping it up to those early readers we love. You no doubt remember Green Eggs and Ham from when you were a child yourself, but if you haven't witnessed its enduring magic with a child in your life, make haste to check this book out at the library next time you're there! Perfect for those just starting to read, this book is a delight for children with its silliness, approachable text, and zany illustrations.

And, you might try this delicious "Green Eggs and Ham" recipe when you read the book! One morning, I had some spinach languishing in the fridge, some leftover ham, and some eggs...

And here you go! Green eggs and ham. I accidentally deleted my picture of it; it's more "yellow eggs with flecks of green." The kids eat this--you cannot taste the spinach. Feel free to add in a little cheese, too. That's also yummy.

• Fresh spinach
• Ham chunks
• Eggs

Amounts vary depending on your family. Remember, spinach cooks down quite a bit. Saute a few handfuls of spinach in a tiny amount of water, tossing and turning over, until wilted/cooked (don't cook it to death). Drain well and chop. Add chopped ham and chopped spinach to beaten eggs. Scramble as you would normally.

Enjoy!

Derby Pie

Someday I will attend the Kentucky Derby: I will wear a large hat, embrace all my Southern roots, and sip a mint julep. Why this desire? The Black Stallion of course. Did you know there is a whole series about the Black Stallion? Yes, yes there is. Are they still fun to read? Seems to be so because I see kids reading them. I have to confess to not having reread them in years, but I thoroughly enjoyed them back in the day.

And, due to the Black Stallion's inspiration, every year on Derby Day (which is tomorrow, folks!!), we have Kentucky Hot Browns, Derby Pie, and, um, Mint Juleps (well, the kids don't have mint juleps). We also watch the race which starts at 6:00 p.m. Eastern Standard Time. And we cheer for whichever horse is prettiest.... So forget Cinco de Mayo and make up a Derby Pie this weekend. 

This seems an honorable beginning to our new series: recipes based on books! We've talked about this for YEARS. Perhaps not weekly, but we do have a few up our sleeves already....

Thus, without further ado, here is the recipe I use for Derby Pie (copied from full tummies):

• 1/2 c. butter, melted
• 1 c. sugar
• 1/2 c. flour
• 2 eggs, beaten
• 1 t. vanilla
• 2 T. bourbon (optional)
• 3/4-1 1/4 c. chocolate chips (can there be too many?)
• 3/4-1 c. chopped walnuts or pecans
• 9-inch unbaked pie crust

1. Combine all ingredients and mix with fork.
2. Bake in pie crust at 350 for 45 minutes, or until brown on top!

The Best Scones Ever

(post also published simultaneously at full tummies)

I realize that's a pretty boastful recipe title, but these scones are the best I've ever tasted or made (and I've made a lot of scones over the past 10 years or so and eaten my fair share actually in England/Scotland). In fact, a British lady I knew used to pay me to make these for her because she liked them better than any she could find in the local coffee shops here in the Southeast (U.S.).

The original recipe is from Country Baking, but I've made a few wee changes. I'll include my variations first in each case.

2 1/2 cups flour (white, white whole wheat, or combination--I've done all)
2 t. grated orange peel (~the zest of one medium-sized orange)
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 c. butter
1/2 c. craisins, raisins, or currants
1/2 c. plain yogurt or sour cream
1/3 c. honey
1 egg, slightly beaten

1. Preheat oven to 375 degrees. Grease baking sheet*; set aside.
2. Combine flour, orange peel, baking powder, baking soda, and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in craisins/raisins/currants. Combine yogurt/sour cream, honey, and egg in medium bowl until well blended. Stir into flour mixture until soft dough forms. Turn out dough onto lightly floured surface. Knead dough 10 times. Shape dough into 8-inch square. Cut into 4 squares; cut each square diagonally in half, making 8 triangles. Place triangles 1-inch apart on baking sheet.
3. Bake 15 to 20 minutes or until golden brown and wooden pick inserted in center comes out clean (scones will have risen slightly and will begin to split every so slightly along the sides when done). Remove from baking sheet. Cool on wire rack 10 minutes. Serve warm or cool completely. These also freeze well once cooled. To thaw, simply remove from freezer the night before. You can also underbake them slightly and then freeze (once they've cooled). Once thawed, pop them back in the oven for a minute or two to finish browning and to warm up.
4. Serve with butter, lemon curd, strawberry jam, or...to be really authentic...clotted cream. Mmmm.... These are perfect for breakfast or tea time.

*I highly recommend a stoneware baking sheet (which does not need to be greased); it has made a big difference for me with these scones. They rise higher and seem to cook better all the way around on a stone sheet.

Homemade Chai Concentrate Recipe

This is the beverage that has helped cultivate and maintain happiness in our marriage. My husband likes it better than Tazo or Oregon Chai, and it is much cheaper to make. I have learned to buy the dry spices in bulk, measure and bag them in an assembly line for convenience, using either muslin reusable teabags or disposable bags that can be sealed with a hot iron. Tea and spice blends with the recipe attached also makes a wonderful gift. Everything you need should be available at a health food store or online.


Homemade Chai Concentrate Recipe
(makes 1 quart concentrate, enough for 2-3 quarts chai)
1 qt. cold water
1 family size black teabag (or 4 individual black teabags)
2 cinnamon sticks (or 1 tsp. chopped cinn. sticks)
2 tsp. cardamom pods
1 inch piece fresh ginger (or 1 tsp. tea-cut dried ginger)
1 tsp. whole cloves
1 tsp. vanilla (optional)
1/3-1/2 c. sugar
Milk

Put water, teabag, cinnamon sticks and ginger in saucepan. Combine cardamom and cloves in teaball, put in pan. Bring to boil, reduce heat, simmer 5 minutes. Remove teabag, cinnamon, ginger and spices. Stir in vanilla (optional) and sugar.
-or-
Put spices and tea in teaball (I use large press 'n brew teabags; a drawstring muslin bag also work well) and place them in a quart canning jar. Fill jar with boiling water and let stand (I leave it half an hour or so). Remove tea and spices. Add sugar and stir until dissolved.
To store for future use, pour mixture into container and refrigerate. To serve immediately, mix chai with milk in proportion of 1/3-2/3 or 1/2-1/2 . Adjust to taste. Delicious warm or cold.