Friday, October 30, 2009
Just sent a box of dolls and stuffed animals to the Pine Ridge Reservation for Our Lady of Lourdes School Turkey Bingo Fundraiser. The November 13th event is an annual fundraiser that the families look forward to all year long. The school puts together baskets of food for each family that includes a complete turkey dinner with all the trimmings.
Donated items are needed for the Bingo games that can be used as prizes. There is a list of much needed items on the Pine Ridge website. Please check out the different donation drives and give a gift of love to a child.
Tuesday, October 27, 2009
"A farm cook suggests: Pour coffee for drop in guests and let them spread spicy peach, grape or apricot butter on hot buttered toast. Grandmother made fruit butters for two important reasons that are just as valid today: (1) they taste exceptionally good and (2) they make use of the sound parts of windfalls or culls. Among the favorite fruits for butters are apples, apricots, grapes, peaches, pears, plums, quince, guavas and combinations of fruits."
To prepare pears: Remove stems, but do not core or peel. Quarter or slice. Cook in half as much water as fruit. Add 3 tablespoons lemon juice to each gallon fruit pulp.
Put cooked fruit through food mill or colander. For a superior, smooth butter, sieve the pulp to remove fibrous material.
Sugar: Use white or brown sugar. Brown sugar darkens the light fruits; it gives a pronounced flavor to bland ones. The amount of sugar to add depends on personal tastes, but the general rule is half as much sugar as fruit pulp.
Salt: Add 1/4 to 1/2 teaspoon for every gallon of fruit butter.
Spices: Usually ground spices are added, although some people prefer to omit them. About 1 teaspoon cinnamon and 1/2 teaspoon each ginger and allspice to 1 gallon of butter is a good proportion.
Whole spices tied loosely in cheesecloth may be substituted for ground spices in making light-colored fruit butters. Ginger is an especially tasty spice with pears. Also, adding 3 tablespoons lemon juice to 1 gallon of fruit pulp steps up the flavor.
Additions to Fruit Pulp:
1. Measure the pulp and sugar into a large kettle; add the salt. Boil rapidly, stirring constantly to prevent scorching. As the butter becomes thick, lower heat to reduce spattering.
2. Add spices and lemon juice, if used.
3. Continue cooking until butter is thick enough almost to flake off the spoon, or as Grandma used to say: "Until it is thick enough to spread." Another test for consistency is to pour a tablespoon of the hot butter into a chilled plate - if no rim of liquid forms around the edge of the butter, it is ready for canning.
4. Pour into hot jars and seal. Or process pints and quarts in hot-water bath 10 minutes.
This September I made pear and orange honey/relish, pear and pineapple honey/relish, hot pepper pear preserves, and pear butter made with brown and white sugar.
For the pear butter I used the following:
12 cups chopped uncooked pear
3 tablespoons lemon juice
Cook pear and lemon juice following above suggestions. You should have about 8 cups pulp after forcing fruit through colander.
To the 8 cups pear pulp, add 4 cups brown sugar, 2 more tablespoons lemon juice, 1/2 teaspoon cinnamon, nutmeg, and ginger.
Can or process as suggested above.
Mildred's Pear Honey
I add bits the bits of pear that remain in the cooked honey to each jar. By the time I fill the last jar it is mostly honey ~ no pear pieces left!
Canning Pears, Digital Photographs, 2009. Privately held by Judith Richards Shubert, Fort Worth, Texas.
Nichols, Nell B., Farm Journal Freezing and Canning Cookbook, Doubleday and Company, Inc., Garden City, New York 1963. Judith Richards Shubert Private Library.
Produce Oasis, "Anjou Pear," (Online: Produce Oasis Web Site, 2009)
Wednesday, October 21, 2009
Tuesday, October 13, 2009
Llano is Spanish for "plains," and the double L is pronounced as a Y. However the common pronunciation of Llano by the locals is LAN-OH. The river's north and south forks join near Junction, and from there it flows a hundred miles southeast until draining into the
The City of
Llano County Courthouse
Located in the center of Llano's historic square, the courthouse was built in 1893. It is one of 68 that remain of Texas Courthouses built before 1900. (Historical Marker)
Buttery Company was founded around the year 1900 in Llano, Texas, as "Buttery and Bogusch", a partnership between the original Henry Buttery and Mr. Bogusch. Since then, we have grown to service most of Texas as well as parts of Oklahoma and New Mexico and have diversified into a lumber business, a plumbing supply outlet (Abilene, TX), a power lawn equipment distributor, an electrical supplier, and an extensive farming and ranching supplier in addition to retaining its traditional hardware business.
Initially, Buttery and Bogusch flourished by selling stock on consignment from John Webb & Company, of Austin, Texas. Unfortunately, their practice of granting customers easy credit with long payout terms caused the partnership to run out of both money and goods. After surveying the situation, Mr. Webb declared that what little inventory was left was "not worth hauling back to Austin." Henry's oldest son, Frank, then agreed to accept the partnership's debt and began operations as "J. F. Buttery".
Llano River Bridge, Llano, Texas, Texas Hwy. 16 N. Digital Photograph, 2009. Privately held by Judith Richards Shubert, Fort Worth, Texas.
Llano County Courthouse, Llano, Llano County, Texas. Digital Photographs, 2009. Privately held by Judith Richards Shubert, Fort Worth, Texas.
Buttery Company, Llano, Texas, on the Square. Digital Photograph, 2009. Privately held by Judith Richards Shubert, Fort Worth, Texas.
Buttery Company - Llano, Texas, http://www.butterycompany.com: accessed October 13, 2009.
City of Llano, s.v. "Historic Landmarks and Tourism" http://www.llanotx.com/tourism.htm:accessed October 13, 2009.
Tuesday, August 4, 2009
Here is the link to the Cactus Grill page that I did on the Chamber of Commerce website utilizing your testimonial:Cactus Grill Page.Thank you so much, Kay. I hope the Cactus Grill and Meridian have many visitors as a result!
Thank you again for your email.
Meridian Chamber of Commerce
Sunday, July 26, 2009
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They have wonderful fruits and vegetables, honey, jams and jellies, potted plants, and all sorts of goodies that I always enjoy looking at when I visit their family-owned and operated business located between my home and Fort Worth. But I'm getting off-track. I stopped by to purchase some cucumbers, dill, and garlic. They had just what I needed. Shubert ran in before I got off the cell-phone and I knew if I didn't follow him quickly I'd end up with regular size cucumbers instead of the pickling size.
I found him bagging up the wrong ones just in time! We bought about 10 pounds of cucumbers, a sleeve of 5 heads of garlic (it was a better buy but we only used one) and a handful of fresh dill. We stopped by a local Kroger grocery store and bought a gallon of apple cider vinegar. Luckily, I had 13 or 14 pint jars left from last October's pear preserves. I also had a brand new box of Mason lids and rings which we could use. We were all set.
Linda Kay and I didn't get started on our pickles until later in the day on Friday. After all, we had to watch Young and the Restless first!
We had a great time. We made 2 recipes and used all of the cucumbers and all of the jars I had taken to the lake. We put black peppercorns in the pickle strips to see if we liked the taste. I brought half of the pickles home with me and she kept half. Of course, we have to wait at least 7 days to let the flavors meld before trying our pickles! We used Mildred's Quick Dill Pickle recipe which I have posted here. Hope you will try them and let me know what you think.
Photographs by Judith Richards Shubert, July 2009 (c)
Monday, July 13, 2009
Saturday, June 13, 2009
I woke up this morning trying to remember something I intended to do today. I’m sure it was important, like cleaning out the closet or dusting the bookshelves. But since the thought escaped me, I sat down at the computer to check my email, which, by the way, is not at all unusual for a Saturday morning.
One of the first that I opened was a feed from Today's Creative Blog extolling the beauty of Windows Live Writer and since I had nothing better to do and am always looking for an easier way to format a post here or there, I asked my husband to download it while I fixed another cup of coffee.
I may like this. It looks good so far. Now I need to play around with photos and new text, maps, tags, etc. Oh, I may be in trouble here. Surely, that closet can wait until next Saturday!
I call this little ATC “Cherish Mary Pickford” ~ I’ve been playing around with Photoshop this past week and have really enjoyed it. Just wish I had time and energy to do some scrapbooking.
Thursday, June 11, 2009
No problem, I still have the dough hook that attaches to my counter-top Kitchen-Aid electric mixer, so I figured all is not lost. I should have tried Terry's recipe first, but instead I decided to get a little more adventuresome and picked a recipe out of my cookbook, A World of Breads, by Dolores Casella Ms. Casella had written in an introduction to Loaf Breads that "not many women make a yeast-raised Sally Lunn any more." So that's the one I decided to try. Just had to follow directions for making bread that came with my Kitchen-Aid and I should be alright. Right?
I placed it in one regular loaf pan and as the dough was rising, I realized it should have gone into two pans. It started coming over the sides and I had to cut some of the excess off before I actually baked it. The Sally Lunn was a little too sweet for me, but it was a good bread.
Here is Ms. Casella's recipe:
(Yeast)This is the yeast version of this famous English bread which has been popular for several hundred years. (The cookbook also has a baking-powder version.) Serve the bread for tea or afternoon coffee, with bowls of fresh fruit, or at breakfast with butter and plenty of homemade jam.
1/3 cup sugar
1/2 cup butter
1 1/2 teaspoons salt
1 cup scalded and cooled rich milk
1 cake yeast
1/4 cup lukewarm water
3 eggs, beaten
4 cups flour, sifted
Cream the butter, sugar, and salt. Add the cooled milk. Dissolve the yeast in the water and add to the creamed mixture along with the beaten eggs. Add the flour a little at a time, beating thoroughly between additions. Cover and let rise until doubled. Then punch down and pour into a well-greased loaf pan or small tube pan. Cover and let rise again. Bake in a 350-degree oven for about 40 minutes, or until loaf is golden brown and tests done.
NOTE: To bake as buns pour the batter into well-greased muffin pans, cover and let rise. Brush with beaten egg and bake in a 400-degree oven for 20 minutes, or until done.
Here is Ms. Casella's recipe:
Brioche is typically French. Some authorities believe that it was named for the town of Brie, where it supposedly originated, and that originally it was always made with Brie cheese. It is a rich basic dough with many uses. This recipe, my favorite, is based on the one given in Catherine Owen's Culture and Cooking, or Art in the Kitchen (1881 edition), which she said was from the Paris Jockey Club.
1 or 2 cakes or packages yeast
1/4 cup warm milk or water
3 tablespoons sugar
7 eggs, or 6 egg yolks and 4 whole eggs
4 cups flour
1 1/2 cups soft butter
2 teaspoons salt
1 egg yolk mixed with 1 tablespoon cream
If dry yeast is used dissolve it in the warm milk or water along with the sugar. If fresh yeast is used, cream it with the sugar and add the milk or water. Add the 7 whole eggs, or the egg yolks and eggs, and stir well to blend. Add 2 cups flour, the salt, and the butter and beat thoroughly. Add the remaining flour, blend, and beat well. Beating Brioche dough is very important, as it is too soft to knead. Either beat it is a heavy-duty mixer, or else pick up the dough in your hands and slap it down on a breadboard. (This will become frustratingly sticky, which is why I beat the dough in a mixer, very thoroughly, before and after adding the last 2 cups flour.) When the dough has been well beaten, brush the top with melted butter, cover the bowl, and let it rise until doubled. Then punch it down, cover the bowl again, and place in the refrigerator to chill thoroughly. This will take at least 12 hours, so it is best to made Brioche dough the day before it is needed. It will keep in the refrigerator for several days. When needed, remove from refrigerator. Handle it quickly, as it soon becomes too soft to use. Brioche dough can be shaped in various ways. You might braid small pieces of dough and place the braids in small, buttered loaf tins (these are fluted tins available in specialty shops). Or make small loaves, or regular-sized loaves, or buns to be baked in buttered muffin tins. In any case, let the shaped dough rise until doubled. Glaze with egg yolk and cream. Bake rolls or buns at 400-degrees for 20 minutes; large loaves at 375-degrees for 45 to 50 minutes.
NOTE: If desired add another 1/2 cup flour to the dough. Shape it into a crown or large round loaf and place on a buttered cookie sheet. Let rise until doubled and bake in a 375-degree oven until browned and done.Next I'm going to buy some small loaf pans and try Terry's bread recipe. I'm just very afraid mine won't be as pretty as his turned out to be!
Thornton, Terry. A Weblog: Hill Country of Monroe County Mississippi, "I'm Baking for the Sale at Itawamba Historical Society." http://hillcountryofmonroecountry.blogspot.com/ :accessed June 10, 2009.
Casella, Dolores. A World of Breads. NEW YORK:David White Company, 1966.
My Brioche, Digital Format. Privately held by Judith Richards Shubert, 2009.
Wednesday, June 3, 2009
Saturday, May 23, 2009
Monday, May 11, 2009
Fort Worth Cats vs. Wichita Wingnuts
Exhibition Game at LaGrave Field
the official Cats' Mascot