A Jeanne in the Kitchen

Hamburgers, and especially hamburgers with fries, are about as American is it comes. On average, Americans eat about 150 burgers per year per person. Americans LOVE their hamburgers, and so does the rest of the world. But like many Americans, hamburgers have European roots.

Cattle were first domesticated in Mesopotamia about 10,000 years ago. Hamburg, Germany was an established trading center during the 12th century. The Mongol horseman of the 12th century were known to eat beef tartare. Beef tartare became popular, then it became even more popular once the beef was formed into patties and cooked. Beef patties were very popular in Germany, and specially in the Hamburg region. These beef patties have evolved into the hamburgers we know and love today.

Jump ahead to 1848, when political revolutions shook the 39 states of the German Confederation, spurring an increase in German immigration to the United States. With German people came German food: beer gardens flourished in American cities, while butchers offered a panoply of traditional meat preparations. Because Hamburg was known as an exporter of high-quality beef, restaurants began offering a “Hamburg-style” chopped steak, served with potatoes.

Germany’s original version of the hamburger, or Frikadellen as they call it.

In Germany, the hamburger steaks were not originally served on bread or buns. That was an American creation that first started in the late 19th or the early 20th century. Hamburgers as we know them today can trace their roots back to 19th century Germany and to Hamburg, Germany more specifically. German immigrants brought their chopped beef recipes to America, where clever cooks eventually placed the cooked patties between bread or toast to create a portable meal for workers. Several Americans (including vendors in New York, Wisconsin, and Connecticut) claim the first sale between 1885 and 1900.

What’s the difference between a hamburger and a burger? A hamburger is made specifically with ground beef, whereas a “burger” could be anything placed between inside a sliced bun. The term burger is a general word for any hot sandwich that puts a round meat, fish, or plant-based patty inside a sliced bun. Therefore, every hamburger is a burger, but not every burger is a hamburger.

Larry and I are typical Americans, and both of us have German blood running through our veins. I am only partially German, whereas Larry is 100% German. We LOVE our hamburgers too. We love them loaded too, or dirty as the British call them. We made burgers last night and loaded them up with bacon, cheese, onions, tomatoes, mushrooms and avocado for me. They were YUMMY and very messy. 🙂

To me, part of what makes food so interesting is to learn about the history of the foods we eat. But then again, I love history of all kinds, so it only makes sense that I would love the history of our foods too. 🙂

Life is short. Make the most out of every minute. Live life to the fullest and enjoy the ride. Have a great day and make everyday great. ‘Til next time.

Yes, date nights in the traditional sense, are definitely fun and necessary, but that’s not the kind of date night I am talking about here. Not this time at least. 🙂 I am talking about actual dates, the fruit of the palm trees.

Palm trees are considered to be the trees of life, for many reasons. The date palm is integral to desert life. So much so, it is considered the “tree of life” for its ability to provide the necessary elements of survival — food, drink and shelter. All aspects of the plant can be utilized. Even the plant’s shade provides respite for man, beast and crops that would otherwise wither in the punishing desert sun. Without it, civilization would not have been established in the unforgiving regions of the desert that would be completely uninhabitable without this miracle fruit. One date palm typically produces 100 pounds of fruit, and a prolific tree can yield two or three times as much. Dried dates also have a near infinite shelf life, which made them perfect foods for the nomadic Bedouin tribes.

The scientific name of the date palm, Phoenix dactylifera, refers to its ability to rise out of the searing heat of the desert like its mythological namesake bird the phoenix that rises from the ashes to live again.

Dates might just be some of the oldest fruits in the world. According to archeological findings, date palm ancestors existed long before human cultivation go back 50 million years. People in North Africa and the Middle East started cultivating dates at least 7000 years ago. The Ancient Sumerians and Egyptians thought dates were fertility foods. Eating dates provides a woman’s body with key nutrients that support digestion, boost energy, and aid reproductive health. (Maybe that’s how date night as it is known today, started. HMMMMM!) Dates traveled the Silk Road and from there, and their popularity grew exponentially.

There are over 1000 types of dates. They are grown all over the world in places that are hot, dry and arid. They like it hot. Date palms are extremely drought tolerant. Their roots are expert at seeking out underground sources of water. The plants have been known to survive for several years without a single rainfall. However, a plant denied of water will not produce fruit. They can also withstand water-logged conditions as long as the water is aerated, such as by a running stream. Date palms can also tolerate a high level of salinity in the soil and do well seaside.

Dates come in many different sizes, colors and levels of sweetness. The color of ripe dates ranges anywhere from golden-yellow, amber, bright red to deep-brown depending on the cultivar type. Dried dates vary in color from amber to very dark brown. Regardless of color or size, all dates can be classified into one of three groups: soft, semi-dry and dry.

Most dates are eaten dried or semi-dried, though the soft dates can be eaten dried or fresh. Dates are often not eaten completely fresh though because unripe fresh dates are hard, crunchy, chalky, and bitter, requiring them to cure and lose moisture on the tree or through drying to develop their signature sweet, soft, and caramel-like flavor. Freshly picked green or yellow dates have high moisture and tannins, making them astringent, hard, and unpalatable. The best soft dates are either those grown by dates farmers, or the ones found in the Middle East, such as the Barhi dates. Medjool dates are also soft dates. These are the most popular type of date in The United States, and are most often enjoyed dried.

Deglet Moor dates are the most popular and wildly grown type of dates in the world. They are semi soft dates. The name means “Date of Light” and the amber color is translucent when held to a light.

Dry varieties of dates are tough and fibrous when fresh and even more so when dried. Their sturdy character, however, make them a necessity for nomadic tribes who pack them for long treks to feed both rider and animal. Thoory is a widely eaten dry date, also called a “bread” date because its dry texture can be ground into flour.

Dates are very nutritious, but they also have a very high sugar content, so like with many other types of fruit, don’t over do it when it comes to eating dates. Eating too many can result in weight gain, spiked blood sugars and digestive problems. But they are very high in fiber, and contain high amounts of potassium and magnesium, which help regulate blood pressure and support heart function. They are also high in antioxidants and are packed with polyphenols, carotenoids, and flavonoids that protect cells from damage.  As with everything, they are good for you, but eat them in moderation.

Dates are cooked and used in many different ways. Obviously you can eat them as is, but they are used for everything from sweet to savory dishes. They are used for desserts, are also used to flavor slow cooked meats, stuffed or used in salads. They are even used for date wines in parts of India. They are very versatile fruits. The possibilities are endless. Use your imagination and see what you can come up with, and make it a date night. 🙂

Have a great day and make everyday great. Life is short, make the most out of every day. Live life to the fullest and enjoy the ride. ‘Til next time.

It’s been awhile since I’ve been out “walk about”, for lots of reasons: we’ve been very busy; we’ve had a lot of company; but mainly because it has just been too darn HOT! Fortunately, I have a lot of pictures on hand.

I love my Herons, and I am always taking pictures of them when I see them, so I am going to share some more of my herons with you.

Have a great day and make everyday great. ‘Til next time.

We are down to just one sweet potato left from Bruce & Julia’s garden. We ate some and I gave a couple away to friends, because they gave me so many. And now we are down to just one.

I cooked one the other day and dressed it up with some toasted pecans and Bella La Crema rum butter Bella La Crema and served it next to some grilled kielbasa and corn on the cob. YUMMY!

As I often do, I was making this up as I went along. In case you haven’t noticed, I like to cook this way. 🙂 I only used a few simple ingredients, but as I say, simple is often best.

It was just the two of us, so one of these HUGE sweet potatoes was more than enough.

1 large sweet potato, peeled and cubed

1/2 cup toasted pecans, chopped

1-2 TBSP hot honey

1-2 TBSP Bella La Crema Morello Rum butter

Boil the sweet potatoes first for about 7 minutes, then drain.

Toast the chopped pecans for about 2 minutes. I sauteed them in a little olive oil.

Add the par cooked sweet potatoes and honey and continue to cook for about 5-7 minutes, stirring frequently. Add the rum butter at the end of the cooking process and incorporate into the sweet potatoes. Add a little chopped parsley right before serving, just to make them look pretty and serve next to your favorite entrees.

Once again, this is simple, easy-peasy and delicious. Thank you again Bruce and Julia for the gifts that just kept on giving. We have thoroughly enjoyed them all. 🙂

Life is short. Enjoy it while you can and make the most out of everyday. Live life to the fullest. Have a great day and make everyday great. ‘Til next time.

I had both chicken and shrimp down and felt like making kebabs with them both. I made pesto for the shrimp and a harissa sauce for the chicken. I served them both over a bed of couscous with pine nuts and vegetables. I made a roasted pepper salad Roasted Pepper and Olive Salad to go with it, and served it all with warmed pita bread and hummus. It was a Mediterranean meal with Moroccan influences. It was also delicious, even if I do say so myself. 🙂

Harissa Chicken Kebabs

This is easy-peasy and delicious. I just made the sauce and marinated the chicken and forgot about it for awhile.

1 1/2-2 lbs chicken breasts cubed

1 TBSP garlic

1 TBSP Harissa spice mix

1-2 tsp cumin

1-2 TBSP lemon juice

3/4 cup olive oil

Mix everything together well then add the chicken and toss together. Let it marinate for at least 1-2 hours before skewering the chicken and grilling it.

Skewer the chicken and grill them up.

While the kebabs were cooking, I heated up the marinade and cooked it down, then spooned it over the cooked chicken. Like I told you, easy-peasy and delicious. 🙂

As I have said many times, simple is often best. You know, just K.I.S.S it. 🙂 Life is short. Make the most it and live life to the fullest. Have a great day and make everyday great. ‘Til next time.

Up to this point, I have only done silversmithing in my jewelry making journey. I LOVE silversmithing too. But it is time to grow and expand my horizons. It’s time to learn something new to add to my ever-growing repertoire. I am now venturing out into the world of lapidary, or the ancient and modern art of cutting, shaping, grinding, and polishing stones, minerals, and gemstones into decorative items, art objects, or jewelry. Its main types of stonework and distinct craft styles define how raw rock is transformed into a finished piece.

The next course I will be taking will be a 10-week course in lapidary (starting in September), but before I signed up for that course, I enrolled in a one-day, all day intense course in Boulder, through the Boulder Metalsmithing Association, or BoMA. I learned a lot and am ready to start learning how to cut and shape my own stones that I can incorporate into my jewelry.

Yesterday, we focused on learning how to make different kinds of cabochons. Cabochons, or cabs, are stones shaped with a convex, rounded, and polished top with a flat or slightly domed base. There are plenty more things I still have yet to learn about lapidary work. This was just an introductory course. We learned how to cut the stones from slabs of rock, as well as how to grind them into various different sizes and shapes.

Learning the basics from Alex, the instructor, a master lapidarist. He was very knowledgeable and helpful. Here he is explaining all the different machines we were going to be using.

Alex gave lots of demonstrations throughout the course.

The course description said we got stones and didn’t need to bring our own. Of course I chose some of their stones. There were a bunch of different rocks and slabs we could choose from. I think I chose wisely too. They are beautiful stones in the raw, but just imagine how pretty they will look when finished. 🙂 Yes, I have plenty of stones of my own, but most of my stones are already cut and polished, though I do have quite a few raw stones and slabs too. I might just have to get another, bigger box, because my current box of rocks is overflowing. 🙂

I have no idea what these stones are. All I know is that I fell in love with them. I love the colors. You can see I was already working on a piece that is on the stick.

Once I had the stone cut into the rough shape of what I wanted, then I attached it to the little holding stick (I forgot the name) with dobbing wax. This allows for better control while doing the finer shaping and cutting of the stones.

I was able to cut and shape 4 stones, though I still have some work to do on them before they will be finished. The gray set will eventually be another set of earrings and matching pendant. I know the colors may not not look like it, but they were all cut from the same slab of rock. The green piece was cut to make into a ring, but somehow I lost it from the time I finished class to the time I got home. It may still be in my car, but I searched it pretty well and couldn’t find it. I do have a bit more of the stone left (I gave the rest of it to someone else after I had cut my stone) so I can remake it if I have to. I know how to do that now. 🙂 The blueish-green stone I really fell in love with, and I didn’t cut that one yet, though I already have some pretty good ideas on how to use it. In case you haven’t noticed, I love lots of colors. 🙂

So from here on out, I will be even more hands on, with every aspect of the jewelry I make. Now, not only will I be able to cut, shape and solder the metals, but I will have more say so in the stones’ cuts and shapes too. Oh I have LOTS more jewelry ideas in store. My jewelry journey has only just begun. 🙂

I am always learning something new. That’s what makes life so much fun and interesting. I’m never really bored and I always try my best to keep myself busy. Life is short. Make the most out of everyday and live life to the fullest. Enjoy the ride and make beautiful things along the way. Have a great day and make everyday great. ‘Til next time.

With it being so HOT, HOT, HOT I am making things that are COOL, COOL, COOL. I made a Moroccan melon and mint salad that just hit the spot. It was very cool and refreshing. It evolved as a seasonal palate cleanser or light dessert in the warm Maghreb climate, blending indigenous fruits with historical Mediterranean and Arabic flavor pairings. The use of aromatic flower waters (such as orange blossom or rose water) in fruit dishes dates back to medieval Moorish and Andalusian cooking traditions. Sometimes salty cheese and/or citrus dressings are added to this delicious simple salad, making it more Mediterranean rather than than Moroccan in nature, but all are very tasty, cool and refreshing.

Melons have been a part of the Mediterranean and Middle Easter diet throughout the millennia. Melon seeds have been found by archeologists in the Middle East dating back for at least 3000 years. Cantaloupe is widely considered the healthiest melon you can eat due to its exceptionally high nutrient density, offering massive amounts of vitamins A and C. Cantaloupes or cantalupo, are native to South Asia, Persia, and Africa. They grew in these regions and parts of the Middle East before spreading to the rest of the world.

Moroccan Melon and Mint Salad

This simple salad only requires four ingredients. You can use either cantaloupe or honeydew melons, or a combination of them both. This time I had cantaloupe, so that is what I used. You can also use either fresh mint, which is better, or dried mint. I had dried mint.

1 cantaloupe, peeled, seeds and cubed

1 TBSP dried mint or 2-3 TBSP fresh mint, chopped

2 TBSP orange flower water

1 TBSP honey

Toss everything together well and chill in the refrigerator for at least about 1-2 hours before serving. Simple, easy-peasy and delicious. And very cool and refreshing.

Stay cool. It’s supposed to be another scorcher today. Life is short. Make the most out of everyday and live life to the fullest. Have a great day and make everyday great. ‘Til next time.

I haven’t been cooking too much lately. It’s just been too darn HOT. We’ve been eating a lot of salads to help keep us cool. And they are all salads you’ve seen before too, so nothing new; nothing to see here.

What I have been doing though, is working on more jewelry. I am working on gift pieces right now; nothing new for me at the moment. I have four September birthdays, one October birthday, and Christmas that I am currently working on. Needless to say, I am creatively busy right now. 🙂

My latest set was a set of tiger’s eye earrings and a matching pendant. I just finished them yesterday. They were definitely a challenge though. Just when I thought I was almost finished with them, something would happen and I would have to start over again. I wasn’t too happy about that, but it is what it is. As you can see, I persevered and now the set is complete.

There were design changes along the way too.

Once I settled on the design, I started making my bezels.

The biggest setback happened when I was drilling the holes at the top. For whatever reason, the drill didn’t go completely through, so a couple of my instructors tried different ideas. Sadly, not only did those not work, but they actually made me have to remake my bezel again. If you look closely, you can see how the silver broke right at the top of the hole. I was almost done too.

Because I mixed my metals, using both silver and bronze, I wanted to bring in more bronze accents to highlight the bronze, but I was talked out of it. I still think it would have been very pretty and unique, but one of my instructors said ” it would look like crap and something you could find as thrift store throw-away”. I disagree, but I went along with her advice; this time. Usually she does not steer me wrong, so I listened. She is VERY knowledgeable, and definitely knows her stuff. Another time though, when I have more confidence. I was just frustrated because of all the setbacks.

This set was definitely full of trials and tribulations. But the end result was worth all the headaches and frustrations. Are they perfect? ABSOLUTELY NOT, but they were made with love, and quite a bit of blood sweat and tears too.

I have two lessons here: 1) Always have a plan B, because things will always change and 2) Perseverance is key. If at first you don’t succeed, try, try again.

Life doesn’t always go always go as planned. Be prepared to shift gears and go with the flow rather than forcing something that doesn’t work. Life is short. Make the most out of everyday and live life to the fullest. Have a great day and make everyday great. ‘Til next time.

Broad beans or fava beans are called haba espanolas in Spanish. Have you noticed everything sounds so much more interesting in Spanish than in English? HMMMMM. Habas españolas (Spanish fava or broad beans) are among the oldest cultivated legumes in the Mediterranean, dating back thousands of years before spreading widely across the Iberian Peninsula and into traditional regional dishes.

Fava beans were first grown in both Southeast Asia and North Africa. From there they spread and were popular in Egypt and Greece, where they have been farmed for over 4000 years. The Ancient Romans brought them to Spain and their popularity grew from there. By the 16th century, fava beans were found all throughout Spain. They became the food of the peasants everywhere, and had their own regional accents everywhere they were found. They are especially popular in Southern Spain, which is also the home of bullfighting. Broad beans were fed to the fighting bulls to build them up.

Habas Espanolas

I made my own version of habas espanolas the other day. I didn’t have fava beans, but I had fresh green beans as well as a few beans from Julia’s garden, so those were what I used. The combination turned out just fine. 🙂 Sometimes you just have to improvise.

olive oil

1 small onion, diced

1 garlic clove, sliced very thin

2 oz bacon, diced

8oz fava or broad beans, or green beans

1 tsp paprika

1 TBSP sherry

salt & pepper to taste

butter

Get a skillet very hot, then add the olive oil, onions, garlic and bacon and cook until the bacon is crisp, for about 5 minutes.

Add the beans and paprika and cook for about 1 minute.

Add the sherry and the salt & pepper. Once the flames die down, cover and reduce the heat to a simmer and let cook for about 5-10 minutes.

Finish with a little butter and serve. Pretty easy-peasy and very delicious. 🙂

Life is short. Make the most out of it of everyday and live life to the fullest. ‘Til next time.

Ropa vieja con puerca. It sounds exotic right? The literal translation means old dress, but when used in cooking, it is the Spanish word for leftovers. And I made it with pork or puerca insteadof the traditional beef. The Queen and I are always coming up tasty ways to use up our leftovers, and you would never know they weren’t “firstovers”. 🙂

Ropa vieja is an old Spanish dish going back at least 500 years. It has both Medieval Sephardic Jewish and Arabic influences. 9 The dish traces back to medieval Sephardic Jews in Spain, who slow-cooked hearty Sabbath stews overnight to avoid working on holy days. Rumor has it that the name comes from a poor man who shredded his garments to feed his family with the tattered, thread-like appearance of the cooked meat. Traditionally, the dish is made with shredded beef, but today, it is made with any kind of meat.

Ropa Vieja

Any kind of leftover meat will do, though traditionally this dish is served with beef and vegetables. I used all of the rest of the vegetables Julia brought to me. It was a good way to use the small eggplants she brought too.

1-1 1/2 lbs cooked meat, cubed or shredded

2 small eggplants, diced

olive oil

1 onion, diced

3-4 cloves garlic, sliced very thin

1/4 cup sliced olives

1 patty pan squash, sliced

1 small poblano pepper, diced

1 red bell pepper, diced

3-4 tomatoes, diced

1 cup beef or other stock-I had chicken stock on hand, so that’s what I used

1 tsp cumin

1/2 tsp allspice

1/4 tsp ground cloves

1/2 tsp cayenne pepper

1 can garbanzo beans, drained and rinsed

salt & pepper to taste

Get a large skillet very hot and add the olive oil. Add all the heartier vegetables and seasonings and cook for about 5-7 minutes.

Add the pork, tomatoes, and broth. Bring to a boil, then reduce the heat and add the olives and garbanzo beans. Continue to cook for an additional 5-7 minutes, stirring frequently.

I served it over brown rice with some Spanish beans and more of my olive bread on the side. !Delicioso!

Leftovers are too good to throw away. Dress them up and change them around a bit, and no one will ever know you didn’t plan their new look all along. 🙂

Life is short. Make the most out of everyday and live life to the fullest. Enjoy the ride. Have a great day and make everyday great. ‘Til next time.