A Jeanne in the Kitchen

I have just completed my second session of my jewelry/silver class. I have seen a lot of progress in my skills in just a very short period of time. I have only been making jewelry since January, and have made 8 different pieces (3 pendants, 2 bracelets, 1 ring, 1 set of earrings, and now 1 barrette). I am making them faster, with less and less instruction, and more and more of my own personal designs and interpretations. The latest piece I just completed, yet another “designed by Jeanne”, was a barrette, once again using my Chinese turquoise stones (although I still have some minor tweaks left to do before it is completely finished). For whatever reason, this session seemed to revolve around using Chinese turquoise. 🙂 I was hurrying up to finish this piece because the place where I take my classes just shut down for a minimum of a month for renovations, and I wanted to finish everything up before the shut down. I didn’t want to leave anything unfinished during the closure; no loose ends. The little necessary tweaks I can do at home, without the school’s equipment.

The barrette—derived from the French word barre (meaning small bar)—is a clasp used to fasten hair or serve as a decoration. Evolving from ancient hair sticks and pins, they emerged as modern clasps in the 19th and 20th centuries, shifting from purely utilitarian fasteners to colorful, iconic fashion statements.

Barrettes and hair clips, also known as hair slides, have been around since the beginning of civilization, going back to around 30,000 BCE. From their beginnings through the 18th century, they were made with intricately carved bone, wood, and metal pins. These antique hair accessories secured complex hairstyles and were often markers of status and wealth. That all started to evolve and change during the Victorian age, when women’s hair styles starting becoming more and more elaborate. Jewelers crafted them into decorative brooches equipped with a back bar and pin to grip the hair.

The short bob hairstyles of the 1920s drove a demand for decorative clips, while the towering “beehive” updos of the 1960s required sturdy, functional barrettes. During the mid to late 1960s, automation allowed manufacturers to produce the metal clasps en masse, shifting focus toward fashionable designs. Barrettes exploded in popularity as bold, colorful statement pieces. Today, they range from minimalist, everyday clips to highly decorated luxury accessories.

The school closed for renovations on Friday. I just barely made my own self-imposed deadline, walking out just shortly before the doors were closing. I am already missing making jewelry, and already have lots of new ideas just waiting to be turned into beautiful (hopefully), creative pieces. Yesterday I went to an antique show with Priscilla and Laura, and got even more ideas. A lot of the vendors I spoke to jokingly told me that after seeing my pieces I am going to put them out of business if I continue making the quality of unique pieces I am making. I’ll take that as litany of very nice compliments. 🙂

Never stop growing or challenging yourself. You’ll be amazed at what you can do if only you allow yourself to try. Yes, you will make mistakes, and probably lots of them too, but growth comes from each of those mistakes, so don’t be afraid of them; embrace them instead.

Have a great day and make everyday great. Live life to the fullest and enjoy the ride. ‘Til next time.

Potatoes are a staple in Indian cuisines, but potatoes are not native to India. They are native to South America. So how did they become so popular in India and Indian foods? They were first brought to the western coast of India (such as the Malabar coast) in the early 17th century by Portuguese explorers. 

The Indan diet has always consisted on tubers, but before potatoes were introduced, those tubers were mainly yams (suran), colocasia (arbi), sweet potato, and elephant foot yam. These were filling, versatile, and grew widely across the country. During the 18th and 19th centuries, the British East India Company and the British Raj actively promoted the widespread cultivation of potatoes across India. Driven by economic and colonial motives, the British encouraged Indian peasants to grow the crop as a low-cost, calorie-dense staple that could prevent widespread grain shortages and feed laborers on civil engineering projects.

In North India, potatoes are cooked in in rich tomato and yogurt-based curries (e.g., Dum Aloo) and the beloved side dish Aloo Gobi (potatoes and cauliflower). In Mumbai, they are cooked with dry curries. Any Indian curry made with potatoes is known as “Aloo curry”. Potatoes, sautéed onions, tomatoes, ginger, garlic, spices and herbs come together to make this delicious curry that is absolutely perfect for weeknight dinner.

Curried Potatoes and Peas

I made my own version of dried curried potatoes and peas the other night, using leftover baked potatoes. Use and recreate with leftovers as much as you can. They taste great, are great timesavers, and are economically friendly too.

2 potatoes, peeled and cubed

3 TBSP oil, if using olive oil, add butter as well to increase the smoke point and allow it to get hotter wihout burning

1 tsp cumin

1/2 tsp corniander

1/2 tsp turmeric

1/4 tsp cayenne pepper, or to taste

salt to taste

2/3 cup frozen peas

1 tsp lemon juice

chopped cilantro

Mix all the spices together and set aside. Since my potatoes were already cooked, I added the spices to them and cooked them together.

Get a large skillet very hot. Add the oil/butter and the potatoes. Cook for about 1 minute. Then add the spices, reduce the heat to a medium high heat and continue to cook for about 10-15 minutes, or until the potatoes are tender. If you start with cooked potatoes, they will already be tender. But you do want the edges of the potatoes to brown and get a little crispy. Make sure to stir frequently.

Add the peas and continue to cook for an additional 5 or so minutes, stirring frequently.

When everything is done, add the lemon juice and mix in thoroughly, then top with the chopped cilantro and serve.

These potatoes are so yummy. If you like cauliflower, you can add that too. We love cauliflower, I just didn’t have any at the time.

Have a great day and make everyday great. Life is short. Live life to the fullest. Enjoy. ‘Til next time.

I don’t know what it is about the little American Kestrels, but I just love them. I get so excited when I see them, and I see them quite often too. My excitement never wanes though, no matter how often I spot them.

Have a great day and make everyday great. Do the things that make you happy. ‘Til next time.

It never ceases to amaze me how similar so many foods are from around the world, even though they are separated by 1000’s of miles, oceans, mountains and cultures. Salsa is one of those foods. We love salsa, and eat a lot of it, all the time. When I made my Indian meal, I made an Indian tomato and onion salsa that was very similar to a Mexican salsa. The only real difference was the spices I used.

Indian Salsa with Tomatoes and Onions

Indian salsas are often known as chutneys. They are a relatively modern fusion introduced to the Indians from the Portuguese, in the 15th century. Traditional Indian chutney, especially when less jam-like and more of a loose consistency, bears a striking similarity to the texture of a chunky salsa, with roots in pre-colonial Indian culinary traditions. Today’s Indian salsa often merges the traditional Mexican format (diced onions, tomatoes, coriander) with Indian heat—using Indian green chilies, cumin, or chaat masala. Often times, Indian salsas are cooked, but not always.

1/2 cup olive oil

1-2 red chili peppers, seeded and diced fine

3 large tomatoes, diced

1 cup onion, diced or sliced

1 tsp garam masala

2-3 TBSP lime juice

salt & pepper to taste – I used lime infused salt

1/3 cup cilantro, chopped

1/4 cucumber, peeled, seeded and diced

You can cook the onions and peppers if you like, or you can leave them uncooked. Cooking the onions and peppers is more traditional Indian style, whereas leaving them raw makes the salsa more like a Mexican salsa. Both are acceptable, and both are delicious. I have done both. This time, I left them raw. Mix everything together well, cover and chill. Remove from the refrigerator about 30-60 minutes before serving, since it is best when served room temperature.

I served this salsa with my shrimp and vegetable samosas. I also made a quick and easy yogurt sauce with cool cucumbers and mint to go with my samosas too. Indian foods can be VERY hot and spicy, so a lot of times to cut the heat, they serve a cool cucumber sauce with hot & spicy dishes.

Yogurt Sauce

1 cup yogurt

1 TBSP lemon juice

1 tsp dried mint or 1 TBSP fresh mint, chopped

1/4 cucumber, peeled, seeded and diced.

Mix everything together well and chill in the refrigerator until ready to serve.

I already had everything ready to take with me to my last jewelry class of session 2. All I had to do was to fry the samosas and go.

Things don’t have to be complicated or fancy in order to be good. More so than not, the simple foods are the best foods. K.I.S.S. (keep it simple, stupid).

Have a great day and make everyday great. Live life to the fullest and enjoy. ‘Til next time.

Coyotes are definitely canines, and sometimes it is hard to see them as the predators and hunters that they really are. Sometimes you catch them just acting like a dog, doing regular doggy things. That was the coyote I saw yesterday. He just looked like a friendly little dog sitting in the middle of the field.

One minute I saw him, from a distance, and then I took a few more steps, and he was gone for good, leaving no trace. But at least I saw him and he allowed me to get some decent shots of him before he left to go on his way. 🙂

Have a great day and make everyday great. Live life to the fullest and enjoy. ‘Til next time.

Larry had the smoker out the other day, which means he loaded it up with lots of meats. One of the things he smoked was a tandoori chicken. It was really good. Since tandoori chicken is Indian, I made some Indian side dishes to go with it. Some of the things I made were some shrimp and vegetable samosas, with an Indian tomato and onion salsa and cucumber, yogurt and mint sauce to go with it.

Samosas originated in Central Asia and the Middle East before the 10th century, where it was known as sanbosag or samsa, a portable, triangular meat pastry designed for travelers. It arrived in India in the 13th-14th century via trade routes, where it evolved into the popular, spiced potato-filled snack recognized today. They were favored by Central Asian merchants and travelers who appreciated its convenience as a portable meal during long journeys. Now, they are filled with all kinds of fillings and come in many different shapes and sizes, and are found all over the world. In the Middle east, these deliciously filled pockets are known as sambusak. In parts of Africa, they are called sambusa. And in the Latin world, they are known as empanadas. No matter what you call them, or where they come from, they are well known and well loved the world over. They all have similarities, but they all also have their own identities and personalities too.

Shrimp and Vegetable Samosas

These delicious pastry pockets can be fried or baked and are good both ways, though personally, I prefer them fried. To me, they are lighter and flakier when fried. You can use puff pastry or you can use a basic pastry dough. I used my basic- go -t0 dough. Southwestern Chicken Empanadas

8-12 oz large shrimp, peeled and deveined, cut into small pieces

1-2 TBSP tomato puree or sauce or salsa – I used salsa

1 tsp garam masala

1 tsp chili powder

1/2 tsp ground coriander

1 TBSP minced garlic

1 TBSP minced ginger

fresh cilantro, chopped

1 TBSP lemon juice

4 mushrooms, chopped

1/2 red bell pepper, diced fine

1 carrot, diced fine

1/2 cup frozen corn kernels, thawed

1 cup cooked rice or couscous

1/3 cup green onions, sliced thin

2 red chili peppers, seeded and diced fine

lemon verbena, chopped, optional

olive oil for cooking

Lemon verbena has completely taken over underneath the stairs of my deck. This is just a small amount compared to what I usually get though. Usually it takes over my whole backyard, but we must have cleared a lot of out this year. 🙂 I love it, and try to use it for as much as I can, while I can. Lemon verbena is a member of the mint family and it just takes over if it is not contained. But it smells so lemony fresh and tastes so good.

Get a large skillet very hot and add the olive oil. Mix everything together, except the shrimp and couscous, and cook for about 2-3 minutes.

Once the carrots and peppers have softened a bit, add the shrimp and rice or couscous. I used couscous. Mix together thoroughly, and continue to cook for an additional 3-5 minutes, or until the shrimp is fully cooked.

On a lightly floured surface, roll out the dough. You want it nice and thin. Cut into whatever shape you like. Let it rest for a couple of minutes, then dimple the dough with your fingers and roll it out again. The tricks to a nice flaky dough are cold butter cubes, when making the dough, and to roll it our very thin once the dough is ready to use. Depending on the size of your samosas, add about 1 TBSP of filling, or as much as the dough piece will hold, to the center, and fold over. For these, I cut them small, so I actually used two pieces of dough, then shaped and pressed them together, sealing them with a fork.

Once the pockets are sealed, allow them to set in the refrigerator for at least 30-60 minutes before cooking. I deep-fried mine, but you can bake them too if you prefer. If you are frying them, get the oil to 350*F or 180*C. Don’t overcrowd the fryer or pan. Cook them in small batches if you need to. If you are baking them, set the oven temperature to the same, and bake on an ungreased cookie sheet for about 15-20 minutes, or until they are golden brown. These are best when eaten hot.

I served them as part of our Indian meal with some Portuguese Vinho Verde on the side.

Have a great day and make everyday great. Live life to the fullest and enjoy. ‘Til next time.

I know the correct term is ducklings, but I much prefer the slang, duck-a-lings. I think it is so cute, especially since it has been ingrained in my memory for such a long time. Years ago, when my “niece” came out with her young daughter, her daughter called baby ducks, duck-a-lings, and it has stuck with me ever since. Anyway, I had not one group of duck-a-lings, but two, and one group of goslings, or gos-a-lings as well. 🙂

I hope your day is a fun, ducky kind of day. 🙂 ‘Til next time.

It’s been awhile since I’ve done some fun food quotes, so I thought it was time to do another round. We all need a good laugh or two to get us going and to brighten our day. 🙂

One cannot think well, love well, sleep well, if one has not dined well.

~Virginia Woolf~

Tell me what you eat, and I will tell you what you are.

~Jean Anthelme Brillat-Savarin~

Part of the secret of success in life is to eat what you like and let the food fight it out inside.

New Orleans food is as delicious as the less criminal forms of sin.

~Mark Twain~

A recipe has no soul. You, as the cook, must bring soul to the recipe.

Respect for food is respect for life, for who we are and what we do.

~Thomas Keller~

Food should be fun.

Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.

~Marcel Boulestin~

If God had intended us to follow recipes, he wouldn’t have given us grandmothers.

~Linda Henley~

And my last one for today …..

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

I don’t see many killdeers around, but I do see them every now and then. But I had never seen a momma looking for her nesting spot until now. Momma was trying out different locations, I guess trying to find the best views and schools for her new family and what was the best fit.

I hope she found the perfect location for her and her new family.

Have a great day and make everyday great.

This is the last of my Portuguese series for awhile, that is until I cook more Portuguese food. I have a feeling it won’t be too long again before that happens. 🙂 I made some Portuguese roasted chorizo & potatoes, or batatas com chourico assado.

Batatas com chouriço assado (roasted potatoes with smoked sausage) is a traditional Portuguese comfort dish rooted in rural peasant cooking and a long Iberian tradition of pork curing, designed to make hearty, flavorful meals from pantry staples. This dish reflects a history of survival, resourcefulness, and the celebration of pig slaughtering (matança) as a community event. This dish, along with many others, grew out of a need to feed large families using available, humble ingredients like potatoes and cured sausages, often enhanced with olive oil, garlic, and onions. While popular nationwide, this style of dish is particularly tied to regions like Alentejo, Trás-os-Montes, and Beira Interior, where cured pork is central to the diet. [1, 2, 3, 4]

Historically, in rural Portugal, families raised pigs, which were slaughtered at the start of winter to provide meat for the entire year. Smoking and curing allowed them to preserve meat, making chouriço a staple ingredient available during winter months.

Unlike Spanish chorizo, Portuguese chouriço is typically smoked, fully cooked, and less spicy, providing a smoky flavor and a savory sauce as it cooks. It is commonly sliced into thick chunks or added whole into dishes. Portuguese chourico and Mexican/Spanish chorizo are both spiced pork sausages. However, Mexican chorizo is fresh and not fully cooked, and Spanish chorizo is cured. Portuguese chourico is a smoked sausage, so it is fully cooked and ready to eat.

Roasted Chourico and Potatoes

When I made my batatas com chourico assado, of course I added a little of my own personality to it, and made it my dish. That’s just what I do. 🙂

1 lb sausage or cooked chorizo, or chourico if you can find it

4-5 large potatoes, peeled and sliced thin

6 oz tomato sauce

6 oz beer

1 tsp kosher salt

*1/2 tsp Portuguese all spice

2 red chili peppers, seeded and diced fine

1 TBSP minced garlic

1 onion, sliced very thin

3-4 medium tomatoes, sliced or diced

fresh basil and/or parsley, chopped

*Portuguese all spice

1 TBSP orange zest

4 TBSP paprika

1 TBSP granulated garlic

1 tsp turmeric

1 tsp onion powder

1/2 tsp white pepper

Mix everything together well. This will make about 1/2 cup and is good to store and use again later.

Preheat the oven to 375* F or 190-191*C.

Spray a 9×13 baking dish with cooking spray.

Mix the beer, tomato sauce, salt, peppers and Portuguese all spice together and set aside.

Add a layer of the sliced potatoes on the bottom of the baking dish.

Then add a layer of onions on top.

Add the tomatoes.

Top with the sauce.

Add the sliced chourico. If you have enough left over of all the other ingredients, and room left in your baking dish, feel free to repeat the layering process.

Cover with aluminum foil and bake for between 2-2 1/2 hours, or until the potatoes are cooked. Remove the foil and continue to cook for another 15 minutes. Top with the chopped basil and or parsley and serve hot, with any of your favorite Portuguese side dishes and a Portuguese red wine. Enjoy.

Have a great day and make everyday great. Live life to the fullest and enjoy. ‘Til next time.