Author: ajeanneinthekitchen

Everyone has heard of the Wild West. Hays, KS was the “birthplace” of it all, in 1867, shortly after the end of the Civil War. Hays was originally called Fort Fletcher, and the name was then changed to Fort Hays in 1867, after the town was created. It was the end of railway line at that time. There were multiple saloons on every street, and there were multiple gunslingers and gun fights all around. It was the land of both “Wild Bill” Hickok and “Buffalo” Bill Cody, as well as “Calamity” Jane. Between August of 1867 and December of 1873, there were over 30 homicides in and around Hays. Hays City developed the reputation, which was well deserved, as one of the most violent towns on the Kansas Frontier.  Hays was the original Boot Hill, not Dodge City, as it is popularly believed. By the time Dodge City was founded, Hays was already a “flourishing” Wild West town. As we were walking back through time, and learning the wild history of Hays, I was thinking how just the other day someone had posted that the “wild west days” filled with saloons, dancing girls and gunslingers were “not really the way things happened or the way things really were”. Oh yes they were, and they happened right in Hays, KS too.

We were in Hays, KS over the weekend, visiting with Larry’s family. https://ajeanneinthekitchen.com/2020/09/08/blueberry-muffins-for-lexi/

Aside from the gunslingers, both famous and those who wanted to be famous, Hays was settled by the Volga Germans who began arriving in Ellis County in the mid-1870’s. These frontier settlers were named so because prior to coming to the United States, they had settled along the Volga River in Russia. Coming from a harsh climate, the Volga Germans were able to adapt and thrive in their new home.  Even today, Hays is still the German capital of Kansas. These Volga Germans are Larry’s ancestors. His family are all Volga German.

I hope you all enjoyed this brief history of Hays.

Stay safe and stay well Everyone. ‘Til next time.

We were in Hays, KS over the Labor Day Weekend, visiting with Larry’s family. There was a lot of visiting and a couple of days of baking. I took my laptop in hopes of being able to post while we were gone, but I forgot my password, and didn’t really feel like changing it yet again, so I was unable to post anything. Besides, a little anticipation is a good thing, right?! 🙂

We took some of our perishables to Kansas with us so they would not go bad and we could share them with the family. One of things we took was the leftover blueberries I purchased for my cooking lesson. http://teaching my first cooking class . Our niece Lexi (niece-in-law) was real excited to get the blueberries and asked if I could show her how to make blueberry muffins. Of course I could help her with that. Definitely my pleasure. 🙂 Lexi found a simple recipe and soon blueberry muffins were in the works and in the oven.

Blueberry Muffins

2 1/2 cups flour

2 tsp baking powder

1 tsp salt

3/4 cup sugar

1 cup blueberries, coated with flour

1 egg

1 cup milk

1/3 cup vegetable oil

Preheat the oven to 400* F

Spray the muffin pans with cooking spray.

Mix all the dry ingredients together and set aside.

Mix the egg, milk and vegetable oil together and set aside.

Gently coat the berries with flour. Coating the berries before adding them to the batter will help them from “bleeding” all through the batter and will help them keep their shape better too.

Combine the egg mixture with the flour mixture and mix just until everything is thoroughly combined. Gently fold in the berries, so not to break them. Then fill your muffin pans to about 3/4 full.

Bake the muffins for about 15-20 minutes, or until they are fluffy and golden brown. Remove them from the oven and let them cool on a cooling rack, or just eat them fresh out of the oven, while they are hot, like we did.

Lexi and I made mini muffins and regular sized muffins. We had a good visit and enjoyed our muffins afterwards. It was a fun baking day. We are already looking forward to the next time time we can get together and bake together again.

Stay safe and stay well Everyone. ‘Til next time.

Yesterday I taught my first kids cooking class. I am classing this new phase as “Jeanne & The Kids”. My special Sous Chefs for the day were Emma and Beckett. Their parents and I have all known each other for a long time, so it was very relaxed and fun for all of us. Today we learned how to make some yogurt and berry swirls and and some frozen chocolate banana bites. We all had a blast. We are already scheduled for more fun in the kitchen again next week. Both Emma and Beckett help their mommy cook so they already knew some of the basics.

I brought all the equipment for us to use and all the ingredients we needed, then I showed the kids how to make our recipes. The rest was up to their imaginations.

My basic tool box that I packed up to take with me. I am providing each household with a notebook that the kids can put all their recipes in as well, so they can go back and make them anytime they like.

Emma already knew how to use the measuring spoons and measuring cups. Then I had her read the recipes and instructions out to us. So I am not only teaching the kids how to cook, but I am also helping them with their reading and math skills as well.

These are the recipes we made. I started off with fun, simple recipes, with just a few basic ingredients. First, we made some frozen chocolate banana bites. We started with these so we could put them in the freezer while we made our yogurt and berry swirls.

Cutting the banana slices and adding the finishing touches.

After the bananas were dipped in chocolate and the finishing touches were added, into the freezer they went. Now it was time to make our yogurt and berry swirls.

Mixing and mashing the berries and then adding them to the yogurt mixed with maple syrup. Beckett had been eating the chocolate we had leftover from the bananas and was quite proud of his chocolate mustache and goatee. I brought fresh raspberries, blackberries and blueberries and all kinds of toppings, like granola, banana chips, chocolate chips and mini M&M’s.

The finished culinary masterpieces. Each one was a little different.

These were easy and relatively healthy snacks that can be eaten and enjoyed anytime. They disappeared into some very happy tummies very quickly too. I think it took longer to make them than it did to eat them.

Once the yogurts were eaten and everything was all cleaned up, it was time to go. But we all had so much fun together, we are already planning on doing it again next week. I already have my menu items all planned out. And yes, I am actually wearing one of my old chef’s coats, back from the days when I had to wear them everyday. Beckett was proudly showing off his Spiderman apron too.

*** I only show pictures of kids with their parents’ permission to do so. Toni and Shane, Emma and Beckett’s parents, and I have all known each other for a very long time and I was given permission to use their photos.***

Stay safe and stay well Everyone. ‘Til next time.

My last post Leftovers Indian Style was a milestone post for “A Jeanne in the Kitchen”.  We just hit 1000 posts.  WHOOOOOO HOOOOOO!!!!!  And we’re just getting started!  This is possible because of all of you!  Thank you, thank you, thank you.

Stay tuned.  There is a lot more fun food stuff coming your way.

It seems like my friends and I trade foods a lot.  We had some curry in the freezer that someone had given us in exchange for something I made so it was time to have a curry dinner.  We weren’t really sure what type it was, since it was only labeled curry.  That’s OK.  I just added a few extra touches to it and made it my own.  I served it over some lemon rice with some naan bread, and made a delicious Indian dinner, although Larry and I both agreed we needed to spice it up a bit more.

The curry was already made up and we had no idea what was in it.  I cut up some leftover Costco rotisserie chicken and added that along with some bell peppers, tomatoes and one of the sunburst squashes that I purchased from the Farmer’s Market.  The Farmer’s Market

I sauteed the bell pepper and squash together in olive oil for about 5 minutes.

Then added the curry, chicken and tomatoes.  Once everything was mixed together thoroughly, I brought it to a boil, then reduced the heat to a simmer and continued to cook for about 10 minutes, stirring frequently.  Right before serving, I mixed in some chopped cilantro.

I served the curry over lemon rice, which I think really enhanced the whole dish and made all the flavors just pop.

Lemon Rice

1 cup rice

2 cups water

1 tsp salt

2 TBSP olive oil

1/2 tsp turmeric

1 jalapeno, diced fine

1/4 cup lemon juice

2 TBSP lemon verbena, basil or curry leaves, chiffonade fine

Cook the rice in the water and turmeric until it is completely cooked and the liquid has all evaporated.  When the rice is cooked, add in the lemon verbena, basil or curry leaves and mix together well.

Cutting the lemon verbena.

Saute the jalapeno in olive oil in a separate skillet for about 1-2 minutes, then add the rice and mix everything together thoroughly and continue to cook for about 5 minutes, stirring constantly.

Serve the curry over the rice along with some naan bread and a glass or two of either a Riesling or a light white wine on the side, and it is now ready to enjoy.

 Stay safe and stay well Everyone.  ‘Til next time.

I can talk dogs with anyone.  There are only a few things that just brighten my day as much as talking about or being with or giving love to dogs (and our cats and all other fur babies too).  When I was at the Farmer’s Market, The Farmer’s Market, of course I was talking dogs to the owner of Wag N’Wash, Mike Schreinber,  where I bought the doggie treats for Lucie and Vinnie.   He had all kinds of homemade, fresh treats for dogs.  I told Mike I would share pictures of Lucie and Vinnie enjoying their treats.

It was hard to get a clear shot of them because they were so excited.  They were wiggling and jiggling all over the place, impatiently waiting for their new treats.  I bought them a salmon chew, a pork chew, and a variety of cookies.  They had their chews this time.

Vinnie just couldn’t get to his salmon chew fast enough.  I think he liked it, but I am only guessing.

Lucie was so excited, she dropped hers, but before I could blink an eye, she had swiped it over and was quickly devouring her pork chew.

I am going out on a limb here, but I think it is safe to say Lucie and Vinnie both thoroughly enjoyed their treats.  🙂

Wag N’ Wash natural food & bakery is owned and operated by Mike Schreiber.  It is located at 1100 US Highway 287 in Broomfield, CO,  80020.  You can contact them online at WAGNWASH.com or by phone at (720) 739-9274.  It is where  “you can wash em, feed’em, spoil ’em all in one cool place”.  I am sure there will be plenty of tails wagging once you do too.

Stay safe and stay well Everyone.  ‘Til next time.

I love going to the local farmer’s markets, but more so than not, I forget about them.  When I went over to Priscilla’s the other day, she reminded me about our local Farmer’s Market.   Making It Up As We Go  This season was a short season to begin with, and now there are only two more weeks left, but at least I finally made it.

The Holy Comforter Episcopal Church in Broomfield has been home to the Broomfield Farmer’s Market for many years.

There was a little something for everyone, all brought in from local farmers and ranchers and local businesses.

There was milk from Royal Crest Dairy.

There were food trucks just in case you got hungry while shopping.

A tamale truck  selling fresh, homemade tamales.  I have had these tamales too and they are so good.

Another stand was selling fire roasted hatch chilies.  YUM!

There was a stand selling bison products.  I bought a big bison ribeye for later.  Her freezers were full of all kinds of delicious bison products.

There was homemade honey.

There were dog treats,

as well as treats for humans too, with homemade doughnuts

and gluten free baked goods made by my friends Bree and Mike Kimbrough, called Creme De La.

I used to coach their daughter Sydney.  Aside from all the fabulous goodies, one of the main reasons I went to the Farmer’s Market was to see Bree, Mike and Sydney, although I missed Sydney this time.

And of course there were plenty of fruits and vegetables too.

I bought a little bit of everything and brought home something for everyone.  Here is the bounty I brought home.  I had a good, healthy day at the Farmer’s Market.  I just love helping out the locals.  It is always a win/win for everyone in the community, plus it is almost always fresher and healthier too.

Stay safe and stay well Everyone.  ‘Til next time.

Priscilla and I got the techno bugs worked out and here is my latest video “Cooking in Priscilla’s Kitchen”.  Making It Up As We Go  We always have so much fun together and we have had a life time, and counting, to perfect it.  Priscilla went to the farmer’s market and came back with a bunch of fresh vegetables that we turned into a quick, impromptu vegetable salad.  We used corn on the cob, cucumbers, carrots, red onions and cherry tomatoes fresh out of Priscilla’s garden.  It was so yummy and cool and refreshing.  It was a perfect accompaniment to pizza and made for a real quick and easy dinner.

And here is our fun, impromptu video.  Priscilla was my videographer this time.  She did a great job.  She deserves a big round of applause.  🙂

Hope you enjoyed our fun time in Priscilla’s kitchen today.

Stay safe and stay well Everyone.  ‘Til next time.

Yesterday was all about improvisation and spontaneity.  There were no plans.  We just went with the flow, as we do quite often.  And as usual, we ended up having a great day that we enjoyed with Jonathan and Priscilla.  The boys were listening to the hockey game, since both of them are big Avalanche fans and it is playoff time.  After the game, we decided on pizza.  While the boys were out picking up the pizza, Priscilla and I were playing in the kitchen with some fresh vegetables she had just purchased from the farmer’s market and created a vegetable medley to go along with the pizza.  We did not take pictures, but we did make a video.  Sadly, we are having some technical difficulties getting the video from Priscilla’s phone to my computer though.  As soon as we can work out all the bugs, I will send you the video of our fun, impromptu cooking class in Priscilla’s kitchen.  🙂

We were not making our caramels yesterday, although that fun time of year is once again coming up soon.  🙂

Stay safe and stay well Everyone.  ‘Til next time.

Did You Know – UNESCO has labeled 1,052 World Heritage sites around the world.  Did you know that 32 of these sites are vineyards?  That’s right.  There are 32 vineyards, mostly in France, but also scattered throughout various parts of Europe, that have met the UNESCO selection criteria to be deemed as World Heritage sites.  Those sites include the vineyards of Champagne, Burgundy, the Loire Valley, Tokaj-Hegyalja and Piedmont.  To be included in the list of World Heritage sites, those sites need to be of outstanding universal value and meet at least 1 of 10 selection criteria.  One of those daunting criteria is “to represent a masterpiece of human creative genius”.  WOW!  My favorite adult beverage meets the stiff standards to be eligible for the UNESCO World Heritage sites.  Life is good!  I think I just might need to raise a glass or two in honor of some of the masterpieces of human creative genius!

Did You Know –  In the Northern Hemisphere, the main “season” for the grapes to go from the bud stage, also known as the “hang time”, to harvesting is only about 120-130 days.  It is of course, dependent upon the weather, as well as other varying factors, but the usual grape and wine season is from April-August or September.  When the buds on the vine first begin to break and the flowering starts, it is known as the end of the dormancy period.  This usually starts in April.  The grapes are then left on the vines until they mature, which is either August or September, depending on the weather and geography, among other factors that help determine the amount of time it takes for the grapes to mature.  In a hot year, it will only take about 100 days.  In a cooler year, it will take about 130 days for the grapes to mature.

Did You Know – There is definitely something to be said about the gifts of “wisdom” that come with age.  This is just as true in the world of wine as it is for the world in general.  Most of the newer, younger vines are all about quantity and are not so focused on quality.  This too is true for both humans and wines.  The older vines, usually those that are 40 years old or more, focus their energies on adapting to their environment and producing fewer clusters of grapes that are of higher quality rather than on a lot of unnecessary leaves, shoots and grapes, that won’t have a lot of quality.  Often times, some of the older wines proudly display their age on their labels.  Terms to look for that show the age of the vines from the “old countries” of Europe:

• Vielles Vignes – France
• Alte Reben – Germany
• Vinhas Velhas – Portugal
• Vinas Viejas – Spain
• Antico Vitigno – Italy

So drink up and enjoy the gifts of the vines, whether they be old or new, whether from near or afar.

Some of the best things about wine, no matter where you drink them or where they are from, is they are always best when shared with good friends and good food.  Salud!  A Votre Sante!  Slainte!  Cheers!

Stay safe and stay well Everyone.  ‘Til next time.