The Root Of Happiness Is Gratefulness – Victoria Hart Glavin
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
It’s been quite a week waking up to discover there was no water and that the irrigation guys had drained the well! Welcome to the country! After chasing all the appropriate people the well is back to normal. A wonderful thing is happening this moment. Because of the heavy rains yesterday my guys who come mow the acreage came this morning. It just so happened that I had made way too much pizza. So my guys are sitting on my front porch chowing down on pizza and taking a little break before their next stop. It always makes me so happy to see people enjoying the food that I make. It’s a beautiful thing!
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
Rhubarb
Rhubarb is one of the first delights of spring, and there are many ways to use it. If you have an abundance of rhubarb in your garden, it will freeze successfully. After you have cut rhubarb up and thrown away the leaves, steeping it overnight has several advantages. You don’t need to use as much sugar as the average recipe calls for, the rhubarb will then cook quickly, and you have the dividend of pure rhubarb juice (no water added) to use as a cooking drink.
To cook rhubarb: Use a proportion of 4 cups sliced rhubarb cut in 1/2 inch pieces to 1 cup sugar. Toss the rhubarb and sugar together and let steep overnight (you will be amazed at how much juice the rhubarb gives off). Pour off 1/4 cup of the liquid and use for a drink. Cook the rhubarb slices in the remaining liquid until just tender, but still holding their shape (less than 5 minutes). The rhubarb is ready to eat as is, to freeze in containers, or to use in recipes.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
On Memorial Day We Remember Those Brave Men & Women Who Have Given Their Lives Serving Our Country To Ensure Our Freedom.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
Happy Sunday On This Memorial Day Weekend!
Each Memorial Day I am reminded of all of my relatives who started this country and fought in the Revolutionary War. I come from a long line of military service. Many family members survived war and some did not. I am forever grateful to all of the men and women who have given their lives to preserve our freedom. Blessings on those who have lost loved ones in the line of duty.
Photo: Abraham Windsor’s Grave, Revolutionary War, Foster Rhode Island
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
One of the things that I love about New York City is the abundance of interesting signs. I love this sign that describes spring so well.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
How To Clarify Butter
Some recipes call for clarified butter. To make it, just melt butter over a medium-low heat until the milk solids separate and rise to the top, 3 to 5 minutes. Let cool, then skim off the white foam and discard. Spoon remaining clarified (clear) butter into a bowl; discard the solids left at the bottom of the pan.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
Freezing Fresh Herbs
Spring is here and it’s time to grow a variety of herbs, but what do you do when you have an abundance that you don’t want to go to waste? The answer is to freeze them. To freeze hardy herbs like thyme or rosemary, chop the leaves and put them in an ice cube tray. Cover with olive oil and freeze them for up to 6 months. When you’re ready to use them just melt as many as you need in a skillet and use for sautéing.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
Because peaches can grow in most of the United States, as long as they’re in season (May through early October) chances are you’ll be able to find organic peaches near you. Look for peaches with flesh that yields slightly to subtle pressure without bruising. Another good indicator of ripeness is the fruit’s background color, behind the red highlights. For yellow peaches (the more tart variety), the background should be a deep gold; for milder white peaches, give them a sniff – they should have a rich, sweet fragrance.
“Work With What You Got!
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
