Old Blue

At age eight, Julie knew everything there was to know in life. She was the oldest of seven children and practically raised them herself. She cooked the meals, washed and hung the clothes. Since she was the one keeping the household under control, she had no idea what her mom did.

Of course this wasn’t how things went in the Richardson household. Julie did only what she was asked to do. Her chores, babysit once in awhile, and help hang out the laundry. But an eight year old can only see what happens under forty-eight inches and not the real world above that. Being the oldest can feel like the world depends on you.

This particular story starts at church, back in a day when Primary was on Wednesdays. Julie wore her favorite shirt and skirt. Red, white and blue flags that covered every inch of the thick polyester. You can’t find fabric like that these days due to global warming. Way too hot.

She can’t particularly remember what was taught that day in class. But she distinctly remembers asking her mother if she could walk home with her cousin--or second cousin once removed, or something fancy like that. Of course Julie made sure her mom was preoccupied when she asked. She knew that her mom would never, in her second estate, give her permission to walk four miles home that crosses a busy highway. And, of course, her mom does not remember this, but she said yes.

So, Julie and Karlene took off on their wild journey home. Julie was used to walking long distances. She did it everyday before and after school, a toilsome half mile each way. And yes, there was a hill involved. She knew this trek would be a little harder, but she was prepared. Her goal was to beat her mother home and show her that she could do it. Maybe even do it every week.

After ten long minutes, Julie asked, “Karlene, how much longer do we have?”

Karlene was nine and walked home all the time with her sister. “Oh maybe an hour.”

An hour. Julie knew right then she would be in trouble. She held the tears back and hoped her mom was busy chatting and couldn’t leave the church house for a long time. This was her mom’s fault anyway. If she had listened to her, her mom would have said no and she wouldn’t be in trouble now.

Imaginary hours ticked by and they weren’t even halfway home yet. Maybe they were lost and they would never get home. Her strength to hold the tears weakened and they fell down her face. “My mommy’s lost a child,” she proclaimed.

Not one minute later an angry blue truck sped towards them. In Julie’s eyes the truck was on two wheels when it rounded the corner, going a hundred miles an hour. The wheels locked, and the truck skid to a halt in front of them.

It wasn’t Old Blue’s fault he looked angry, it was the man driving that made him huff and fume. That man was her dad.

Her mom was in the passenger’s seat with red puffy eyes. Julie wasn’t sure what all her dad said to her. Maybe he said, “We were worried, sick. We’re glad we found you safe.” Yeah, in a dream world.

What worried parent can hold back what they really feel at that moment? He more likely said, “You could have been killed or kidnaped,” “What were you thinking” and everyone’s favorite, “Just wait till I get you home.”

The two girls hopped into the back of Old Blue. The ride was way too short and Old Blue did his best to comfort Julie’s fears of what was to come. Karlene, however, never had to worry. Her parents would never know the journey she took.

We don’t need to recite the last details of this story. Only that Julie’s derriere was quite warm for awhile.

Old Blue was a part of many more of Julie’s adventures. Including, teaching her how to drive a stick. He was also a witness when the wind stole her favorite head rag she got from Six Flags over Texas.

He doesn’t get around much anymore. He mostly parks himself at home. But, he knows he’s loved by each of the seven kids who took their turn being his friend.

Rosemary Focaccia and Other Valuable uses of Rosemary

“If thou be feeble boyle the leaves in cleane water and washe thyself and thou be shiny…
Smell it oft and it shall keep thee youngly.”

Banckes’ Hebal, 1525

Rosemary is a Mediterranean shrub that gradually spread north. It was known to first be grown in England by Philippa of Hainault, wife of Edward III.

Sister Rosemary is one of the characters in my book.  She is a nun if you didn’t gather that from her title. An elderly woman that is blessed to care for a baby that was left at the Abby’s door step.

Rosemary is another favorite herb of mine. I use it all the time in my cooking. I prefer to use it fresh cause the dried needles tend to be poky in dishes if not chopped small enough.

One easy recipe we often do is to quarter potatoes, toss in some olive oil and sprinkle with a little salt and Rosemary. I wrap this up in aluminum and roast on the BBQ. Oh so good.

I think my ultimate favorite is to use it in breads. My mouth is drooling just thinking about Rosemary bread. I have included a Focaccia recipe for you to enjoy.

But first, I’ll share the benefits of the oil.

If you add about 10 drops of the essential oil to your bath, it will help with achiness. Add the oil to sunflower or almond oil to use as a massage oil for aching joints and muscles or into your temples for a headache. You can rub it into your scalp for dandruff or put it in your shampoo to help with growth and keep it shiny.

There are so many more things, but none more important than the smell of warm Rosemary Focaccia bread.  So let’s get down to business, because this recipe has to sit overnight in the fridge. But it’s well worth the wait!

Rosemary Focaccia

5 cups of bread flour

2 teaspoons salt

2 teaspoons instant yeast

6 tablespoons olive oil

2 cups water

¼ - ½ cups Rosemary oil (recipe below)

1.       In a mixing bowl, stir together your flour, salt and yeast. Add the oil and water and mix for 5-7 minutes. The dough should clean the sides of the bowl so if you need to add flour, do so a little at a time.

2.       Spray a workable area on a board or counter space with oil. Transfer the dough to the work area and knead a few times. Let the dough sit for 30 minutes. Repeat by stretching the dough and kneading back in a few times. Mist the dough with oil and cover. Allow to ferment, rest, for one hour.

3.       Line a cookie sheet with parchment paper and drizzle the rosemary oil to cover the bottom. Transfer the dough to the pan and drizzle half of the remaining oil over the dough.

4.       With your fingertips, dimple the dough and spread it to fill the pan. Try not to tear the dough. Use only your fingertips and not the palm of your hand. Don’t worry if you can cover the whole pan.

5.       Use plastic wrap to cover the pan and place in your refrigerator over nigh or up to 3 days.

6.       3 hours before you want to bake, remove the pan from the fridge. Drizzle the rest of the oil over the surface and dimple again with your fingers. This seems like a honking load of oil, but it will be absorbed, I promise. You should be able to cover the whole pan now.

7.       If you want to add other toppings, you can do so at this time. Suggestions, kalamata olives (pitted and chopped), sun dried tomatoes, cheese, garlic, herbs, nuts, mushrooms, peppers or onions. Cover and let the dough rise for 3 hours.

8.       Preheat your oven to 500 degrees. Place pan in the oven and then lower the setting to 450 degrees and bake for 15-20 minutes.

9.       When done, remove from the oven and immediately transfer the bread out of the pan onto a cooling rack.

10.   Let sit for 20 min before cutting and serving.

Please enjoy!

Rosemary oil (or you can use another herb or combination)

Simply warm the oil (don’t get it hot) and let the herb steep in it, releasing the oils in the herb.

It's about thyme I blogged

I am in the process of editing my first book. How I came about the subject of my book was my love of herbs. How each herb could have a personality or character associated to them.
I started by writing a poem about Thyme:

Money Doesn’t Grow on Trees

But Thyme Grows in the Garden

 

She’ll heal your wounds but can’t fly,

Bestow courage at night when you lie.

She’ll soothe your throat and ease a cough,

An ailing head she’ll put-off.

On her back you can walk and she’ll take the beating,

To inhale her aroma induces warm feelings.

A versatile herb every dish she revives,

We should obtain a little more thyme in our lives.

 

 

Now I have fun characters with herb names bundled in a cozy murder mystery. The story surounds the murder of Father Thyme.

I also had my sister draw up some charicatures of my characters. I had them displayed on the wall in front of my desk while I wrote. I have since taken them down and put in a safe place so they don't get ruined. Yip, so safe I can't find them. Once I do find them I will post them here. Because art work like that needs to be displayed.

I really didn't get bit by the blogging bug until another sister (I have three of them) suggested I could share the names of my characters and the functions of the herb associated.

So I'll start with thyme, one of my all time favorite herbs. It smells heavenly and tastes divine. A few hints of Thyme's remedies are in the poem above.

Helping with nightmares

Chest infections

Headaches

Comfort

Digestive problems

Arthritis and sore or strianed muscles

 

Thyme can be used in all kinds of dishes like soups, salads, sauces, butters vinegars, marinades, dressings and stuffings. It goes well with all meats and roasted potatoes.

I'll end this post with one of my favorite recipes using Thyme.

 

Chicken Crepes

 

2 cups of Chicken, cooked and cut into pieces

1/2 cup shredded cheese

1- 15 ounce can of pineapple tidbits, drained and juice saved

1 can of cream of chicken soup

1/2 teaspoon of thyme

1/2 teaspoon lemon pepper

Chicken Glaze (recipe below)

12 Crepes

 

Preheat your oven to 200 degrees.

Mix your chicken, cheese, pineapple, chicken soup and 1/2 cup of pineapple juice.

Add thyme and lemon pepper

Place 1/4 cup of mixture in a crepe and roll up

Place crepes in a dish and cover with aluminum foil

Heat for 30 min.

Place crepes on a plate and serve with Glaze on top

 

Chicken Glaze

 

4 Tablespoons butter

4 Tablespoons four

3 cups chicken stock

1/2 teaspoon basil

1/2 teaspoon rosemary

1/2 teaspoon rubbed sage

 

Make a rue by melting the butter in a sauce pan.

Add the flour and stir for 1 minute.

Slowly add stock

Add herbs and cook till thickened