Mortgage Crisis? What Mortgage Crisis?

All this talk of bailouts and credit crunch is driving me crazy - and I am not even a Republican! It must have been drilled into me as a kid "Work hard - save your money - live within you means."

Until last spring I worked since I was fourteen years old. True, I was fortunate that my dad helped me get my first job, at the church office across the street. I answered phones, light office work and did my homework when things got quiet. I worked three hours an evening - for a smacking $2.00 an hour. It was enough to build my savings account to pay for my private high school tuition. When I was sixteen I worked in a hospital kitchen earning double minimum wage. Thinking back, I am amazed at the responsibility I had, moving from cooks helper to dietitian's assistant and even kosher cook (that always astounded me as I was Catholic then!) Through college I had more interesting employment with jobs related to my profession, working at the Bell Museum of Natural History, Eddie Bauer, and as a Botany Teaching Assistant - sometimes all three at once! I paid for every penny of my college education - no debt. Upon graduation I had $1000 saved and I lived of that as I volunteered to do wildlife research for a year. Simple things made me happy - back then I felt as though I was rich if I could afford to buy mushrooms when I went grocery shopping. The volunteer work boosted my resume' and I was fortunate to get my dream job as a Wildlife Biologist for the US Forest Service.

When I got married my father again gave me financial support (in advice not cash) and suggested we live off one paycheck and save the other, at least until we had kids. That we did, which was fortunate because when I became a widow at 35, financially I could make ends meet. In time, I even paid off my mortgage. I have never liked credit - I prefer debit cards over credit cards. I am not quite into stuffing cash in the mattress, but if you haven't earned it I can't fathom wanting it. It's basic math in my mind.

Not that I don't squirm a bit - I retired in May and my investments have taken the same nose dive as everyone else. I also know not everyone is fortunate enough to even have investments to loose. I fear that as Americans we have and want to much. We expect so everything right now so we reach beyond our means and fool ourselves into believing that something is there when it isn't. It's better to live simpler and within our means. Thanks dad.

Snow Gone

I guess it was too good to be true. A little over a week ago the trees were blanketed in snow, we could ski the trails at Schlitz Audubon, winter was here. Yesterday it all melted. Waiting for more.....

Caramels

These are so good, it is a shame to just make them over the holidays. There used to be a woman I worked with that would ask me for weeks if I was going to bring any in until I did. Pier One usually has little bright colored boxes that are perfect to package these for little gifts. This recipe is also a good one for cookie exchanges.

4 c lite corn syrup
1 bag brown sugar
2 cans sweetened condensed milk
1 lb butter

Lightly butter a 11X17 rimmed cookie sheet or two 9X13 pans. Cook all ingredients to 240 degrees (soft ball stage) and then pour into pan. Cool at room temperature. Meanwhile cut wax paper in 2 1/2 X 4 inch pieces. After a few hours, use a long straight knife to cut caramels into 1/2 X 1 1/2 inch rectangles and wrap in wax paper, twisting each end. Makes about 150 caramels.

Fudge

OK, this is the first of several Christmas cookie recipes I intend to post. I hope it won't keep Jill and Ali from calling me for recipes every year though! This fudge recipe is just right to make thick fudge in a 11x17 inch rimmed cookie sheet. Enough for Pete to sneak some, to give to friends and plenty for holiday treats. Or you can cut it by a third if your family is more disciplined then mine.

9 c sugar
4 sticks butter
15 oz evaporated milk
36 oz chocolate chips
3 jars of marshmallow cream
3 c chopped walnuts
3 tsp vanilla

Line pan with foil or parchment. Combine sugar, butter and milk and bring to a boil 4 minutes, stirring constantly. Remove from heat and stir in marshmallow cream, chocolate chips, walnuts and vanilla. Cool at least 4 hours.

Kitchen Progress

The Floor, walls and electrical are done! We have decided on three taupe and one red wall. Cabinets to follow next week.

Watch it evolve!

Favorites

Color I like to wear - Green or black
Regardless of size or circumstance, an animal I'd like as a pet - A chickadee that would rest on my shoulder and fly as I walk in the woods.
A flower I like to grow in my garden - Ferns, bloodroots and hepaticas
My lucky number - 3
Smells that give me pause - Lavender, honey, roses, thunderstorms
Tastes that makes me melt - A good chocolate cake, Meridith feta, Kopp's icecream, honeycrisp apples
Hobbies that occupy my time - Drawing, writing, knitting, decorating, being outdoors
A sport I enjoy watching - I don't enjoy spectator sports
Sport I enjoy participating in the most - Cross country skiing
Cities I enjoy visiting - Minneapolis, New York, Seattle
Favorite small town - Stockholm, Wisconsin
Countries I enjoyed exploring - Sweden, Norway, Finland, Australia, Canada
My favorite meal - Grilled salmon with lemon
Drink I often order - Cabernet or a latte
Most delicious dessert - Rhubarb custard pie
Game I like to play - Cribbage
Book I strongly recommend - 1491 (Mann), There is Something About my Neck (Ephram)
An author who has affected me - Victor Frankl (Man's Search for Meaning)
The magazine I read most frequently - New Yorker
The newspaper I prefer to read on Sunday - The New York Times
Music I prefer when I am alone - Classical or folk
Musician I currently listen to the most - Many on Pandora.com
A film I could watch over and over - I can't watch films over and over but have have watched Michael and Fried Green Tomatoes more then any other (but only 3-4 times)
A director I admire - ?
An actress whose performance I admire - Meryl Streep
An actor whose performances I admire - ?
A TV show I watch regularly - I haven't watched TV in years but recently started watching Brothers and Sisters
An artist whose work I highly respect - Georgia O'Keefe
A piece of clothing I love to wear - My black Smartwool long sleeve shirt
A monument I would like to view from my bedroom - Suzie Island archipelago
My favorite time of day - Just before the sun rises
My favorite place to sit at home - By the fireplace in the winter, on the deck in the summer
What I like to do most on Sunday - Sleep until the sun comes up and then read the NYTimes with a cup of Alterra coffee; find inspiration the rest of the morning by reading, going to church, or walking, biking or kayaking; in the afternoon write or draw, cook a great dinner with family or friends, and end the day by reading in bed.
My motto - "Do what you love, love what you do"

First of a series of questions from: All About Me by Phillip Keel. For those who have never taken the time to ask enough questions or those who have never been asked.

Kitchen Remodel

Yes this is the kitchen we baked our Thanksgiving pumpkin pies, turkey and sweet potatoes in this year. We are knee deep in a kitchen remodel! The project began on Halloween as we ordered the natural cherry cabinets, granite counter tops and oak flooring. The wiring and lighting are done, the flooring soon to be in and selecting paint color is our current challenge. Cabinets should be installed next week and counters around the new year. I must admit life is a little more hectic ("where did I put the rolling pin?") but I also enjoy the creative decisions. Stay tuned for photos documenting future progress.

So that is my excuse for infrequent posts!

Wild Rice Soup

Nic and Ali usually request this soup after Thanksgiving and I am happy to oblige. This is a modification of a recipe I found at Byerley's in Minneapolis. I thank Lee Westfield not only for taking me ricing some 21 years ago but for sharing the rice and maple syrup he has gathered these past few years.

6 tbsp butter or olive oil
1 small to medium onion minced
1/2 c flour
3 c chicken or vegetable broth
2 c cooked wild rice
1/2 c grated carrots
3 tbsp slivered almonds
1 c half and half (fat free half and half if feeling chubby or soy milk for vegans in the crowd)
2 tbsp dry sherry

Saute the onion in butter/oil. Blend in flour and gradually ad broth, stirring until mixture comes to a boil for one minute. Stir in rice, carrots, and almonds, simmering for about 5 minutes. Blend in sherry and half and half and heat until serving temperature.  The meat-eaters in our family add turkey, a dot of cranberries on top tastes great as well!

My Gang

Ali, Davyd and Nic on Lake Michigan's beach at Schlitz Audubon.

Happy Thanksgiving!

Best Ginger Cookies Ever

2 1/2 c flour
2 1/4 c baking soda
1/2 tsp salt
tbsp ground ginger
1/4 tsp coves
1/2 tsp white pepper
1 cup plus 2 tbsp unsalted butter
1/2 c browns sugar
1 c sugar
1 large egg
1/4 c plus 2 tbsp unsulfered molasses

Combine dry ingredients and set aside. Cream butter and sugar until fluffy (about 5 minutes.) Beat in egg and molasses. Blend in dry ingredients. Cover and chill 2 hours to overnight. Roll into 1 inch balls and dip top in granulated sugar. Flatten each ball on cookie sheet. Bake about 10 minutes at 350.

Hungarian Mushroom Soup

I first tasted this delicious soup at Sibley Station in Pequot Lakes MN and then again somewhere in northern Michigan when I was cross country skiing last winter. I found the recipe on the internet. Yum!

4 tbsp butter divided
1 c onion, chopped
Salt and pepper
12 oz fresh mushrooms
2 tsp chopped dill
2 c broth (recipe calls for beef - I use vegetable)
1/2 c chopped parsley
1 tbsp paprika
3 tbsp flour
1 c milk
2 tsp lemon juice
1/2 c sour cream

Saute onions with half the butter and then add mushrooms, salt, half of the broth and half the dill. Cover and simmer 15 minutes. Melt remaining butter in saucepan and wisk in four, stirring constantly about 3 minutes. Add milk and continue stirring about 10 minutes until thick Stir in mushroom mixture an remaining broth. Simmer 10-15 minutes. Just before serving add pepper, lemon juice, sour cream and the rest of the dill. Garnish with parsley. Makes 4-6 rich servings.

The Right Choice?

Today marks the sixth month mark of my retirement. Was it a wise choice?

• My retirement income is about half of my salary and my investments are worth about a third of what they were when I decided to retire last December, but I have twice as much time to do what I choose.
• I used to have breakfast with Davyd and could tuck him in bed most nights... I still have breakfast with him but can also make him a healthy lunch, great him when he comes home from school, help him with his homework and piano, volunteer at his school, make a healthier dinner, I know what he is reading and thinking about and we have more time to play and be outdoors together. Last year I was traveling on his and Pete's birthday and Valentines Day - not this year.
• I consistently get 7-8 hours of sleep - twice as much as I got when I was working.
• I have lost 17 pounds.
• I excercize five times as often as I did when I was working.
• I worked for the Forest Service because I love forests. Since May I visited 17 vs the usual 3-5 national forests.
• I spent eight weeks weeks in the last half year hiking and camping and visiting places I enjoy.
  
• I eat breakfast everyday.
• I read for pleasure almost every day.
• I am finally remodeling my kitchen!
  
• I spend more time with my extended family, friends and neighbors.

Easy answer!

Where's Wado?

Where is Waldo???

It's in Wisconsin! We hiked the Ice Age and Kettle Moraine trials and took a zigzag route home through back roads.

Delorme Gazetteer's (http://shop.delorme.com/OA_HTML/DELibeCCtpSctDspRte.jsp?section=10096) are among my favorite references - if you don't have one get one for very state you travel in. Wisconsin's Gazatteer even lists cheese shops and micro-breweries!

We passed through Waldo on the way home from our fall hike and just had to get a photo. Next time we'll wear stripped shirts an glasses!

Curried Pumpkin Soup

My not-so-spooky Halloween gift - you won't believe how good this soup is! A perfect fall meal.

8 oz fresh mushrooms
1 medium onion minced
2 tbsp butter
2 tbsp flour
1 tsp curry powder
3 c broth
1 can pumpkin
1 can (12 oz) evaporated milk
1 tbsp honey
salt and pepper
1/4 tsp ground nutmeg

Saute the mushrooms and onion in butter. Stir in flour and curry powder until blended and gradually ad broth. Cook to a boil for two minutes or until thickened. Add pumpkin, milk, honey and spices. Heat to serving temperature.

Music Online

Have you ever visited www.pandora.com? I found it thanks to Ali. It is great - you select a genre or an artist and the website streams music for your listening pleasure. My gift to you if you haven't found it already.