Crostini with White Bean Humus

If you like Humus but would like to try a lighter version then you should give this recipe a try...and don't leave out the spinach and sun-dried tomatoes as they are what make this one really sing!

1/4 cup extra-virgin olive oil

4 cloves garlic, coarsely chopped

3 cups packed pre-washed baby spinach (about 5 ounces)

Kosher salt and freshly ground black pepper

15 1/2-oz can cannellini beans, rinsed well and drained

2 tsp. chopped fresh thyme

1 recipe Crostini (following this recipe)

5 oil-packed sun-dried tomatoes, thinly sliced

Heat the oil and garlic in a large skillet over medium-high heat. Once the garlic starts sizzling, reduce the heat to medium and cook until it turns golden (do not burn) about 2 minutes. Transfer the garlic and all but 1 tbs. of the oil to a food processor. Raise the heat to medium high, add the spinach, and saute, stirring, until is wilts, about 2 minutes. Season with salt and pepper and set aside.

Put the cannellini beans, thyme, and 2 tbs. water in the food processor with the garlic. Process until fairly smooth, adding another 1 or 2 tbs. water if needed. Season with salt and pepper to taste. If making more than a couple of hours ahead, refrigerate the white bean humus and bring it to room temperature before assembling.

To assemble, top the crostini with the bean puree, a portion of spinach, and slices of sin-dried tomato, and serve.

Crostini Recipe:

16 baguette slices, between 1/4 and 1/2 inch thick (from about 1/2 baguette)

2 Cloves garlic, cut in half

2 to 3 Tbs. extra-virgin olive oil

Kosher salt

Adjust an over rack to 6 inches from the broiler and turn the broiler on to high. Rub one side of each bread slice with the garlic and set on a backing sheet lined with aluminum foil. Brush the garlic side with the oil and season with salt. Broil until the bread is browned, 1 to 2 minutes. Flip and broil other side 1 minute more. Then follow the assembly instructions above.

My Sweet Princess

***My sweet princess, now endlessly lying in her hospital bed, never to leave it again......She lies there now so peaceful unlike the discontent of a month ago.

Even with her worry and pain she still wakes with concern of her hair and lipstick. Each morning brings her closer to the end but she is always the ever princess, so gentle and kind. You should see how she holds her napkin so sweetly as to catch any morsel of food that might have fallen; how she will thank you for the smallest of deeds. Her era was definitely a time when manners were of the utmost importance.. how wonderful that must have been.

As I sit with her and see her fade, I am so charmed by her daily presences and strength. Though she still enjoys her meals, she is but a mere resemblance of her former self at 70 pounds. I view each picture in the room of her precious memories of days gone by; all the happiness and people she loves and spent her life with. To see her now all alone in her hospital bed with just me, a stranger, her mind spinning with no direction to guide it from coming to it's own conclusions as wrong as they might be....

As I sit, I take my time with my princess, I treat her as I believe her loved ones have always treated her, I treat her like a precious family member with all the love and care I can give. She is precious and I will always think of her forever more….

Susie's Reading Mitts

I found these fantastic reading mitts (Susie's Reading Mitts by Janelle Masters, the pattern is located here: http://web.archive.org/web/20090317070108/http://janelleknit.blogspot.com/2009/01/free-dancing-ewe-pattern.html) and they are also perfect for elderly people who seem to be cold when the rest of us are all hot. They are very fast to knit and look really nice. The pattern makes a set that is mid arm length but if you did 2 inches instead of the 5 inches for the arm length they would be closer to wrist length. I've got one of these little mitts done in a few hours and am now completing the second one. Mrs. Hunter will have her little mitts by Monday. She is going to love them. I did these using the Knitpicks yarn Swish DK in the color Cornflower. Looks like a cross between blue and purple almost a lilac.

This pattern was free! Thanks Janelle Masters for such a fantastic pattern!!!!

Orange and Nut Toffee.....

Orange and Nut Toffee.....

You might think this sounds gross.....but OMG so good

1 recipe Candied Orange Peel, Coarsely Chopped (or purchased)

2/3 cup coarsely chopped cashews

2/3 cup coarsely chopped walnuts, toasted

1 cup butter

1 cup sugar

3 tbsp. water

1 tbsp. light-color corn syrup

1. Prepare candied orange peel, set aside. Line a 13x9x2 inch baking pan with foil, extending the foil over the edges of pan. Sprinkle 1/3 cup cashews and 1/3 cup walnuts in pan. Set aside.

2. In a 2-quart heavy saucepan melt butter over low heat. Stir in sugar, water, and corn syrup. Bring to boiling over medium-high heat, stirring gently until sugar is dissolved. Avoid splashing side of saucepan, (splashing will cause gritty candy).

Clip a candy thermometer to side of pan. Cook over medium heat, stirring gently frequently, until thermometer registers 290 F (soft-crack stage), about 12 to 15 minutes. Mixture should boil at a moderate, steady rate with bubbles over entire surface. (Adjust heat as necessary to maintain a steady boil and watch temperature carefully during the last 5 minutes of cooking, as temperature can increase quickly at the end.) Remove from heat; remove thermometer.

3. Carefully pour toffee mixture into prepared pan; spread evenly with a spatula. Sprinkle with candied orange peel and remaining nuts. Let stand at room temperature several hours. Use foil to lift toffee out of pan; break into pieces.

To Store, layer toffee pieces with waxed paper in an airtight container at room temperature for up to 2 weeks.

Candied Orange Peel Recipe

Cayenne pepper or rosemary sprigs are added to the sugar syrup for an extra layer of flavor.

2 medium oranges

1 1/3 cups sugar

1/3 cup water

1 tsp. cayenne pepper or 2 sprigs fresh rosemary (optional)

Sugar

1. To remove orange peels, with a paring knife cut peels into lengthwise quarters, cutting to the surface of the fruit. Reserve fruit for another use. Pry back the quartered peel and pull away to remove. With a spoon scrape away the white pith inside the peel. (If pith is left on, peels with be bitter.) Cut peel into thin strips.

2. In a 2-quart saucepan combine the 1 1/3 cups of sugar, the water, and cayenne or rosemary. Cover and bring to boiling. Add orange peel strips. Return to boiling, stirring constantly to dissolve sugar. Reduce heart. Cook, uncovered, over medium-low heat. Mixture should boil at a moderate, steady rate over entire surface. Cook, stirring occasionally, for 15 minutes or until peel is almost translucent.

3. Using a slotted spoon, remove peel from syrup, allowing syrup to drain off of peel. Transfer peel to a wire rack set over waxed paper (discard rosemary, if using). Set cooked peel aside until cool enough to handle but still warm and slightly sticky. Roll peel in additional sugar to coat. Continue drying on the rack for 1 to 2 hours.

4. Store, tightly covered, in a cool, dry place for up to 1 week. Or freeze for up to 6 months. Makes about 1 cup.

Reconnecting some more!

I'm so stoked today....I've reconnect with two nieces and am over the moon. My Niece Michelle helped me to make that happen. So now I'm connected to Donna too....OMG it is so awesome!

Donna, is just back from Afghanistan and is now in Hawaii visiting Michelle with her husband Phil. It's nice to know they keep in touch with each other.....I hope we can arrange all getting together soon. I wish I knew how Gregy is doing....I miss that kid. He has one of those smiles that will melt your heart. Maybe he'll get on FB or something soon.

Michelle and Donna are frigging amazing....I'll not even go into details but they have over come things that most people couldn't begin to over come. They've turned out to be better people than some of the people I know that have had ideal lives. I am so very proud and amazed by them.

Why oh why does Hawaii have to be so so far.........:0((

http://www.youtube.com/watch?v=LjhCEhWiKXk