Entertaining with Nature

September is a wonderful month for picnics, projects and activities.  The weather is conducive to exploration and plants and trees are mature and starting to seed. The weather is still warm enough for an outdoor campfire and picnic.  A nature guessing game can provide entertainment that includes the outdoors and is fun for all ages. 

Give each person a grocery bag.  Label each one with a different number on the outside.  Be sure the grocery bag is not opaque, because you don't want people to be able to see shapes or shadows of what's inside.  Have everyone go outside for a walk in the woods, a park, or the back yard.  Each person is to find and gather five different items that they find.  Make sure they don't collect live things, but other nature objects instead. Things to look for could be pine cones, leaves, rocks, seeds, seed pods, an acorn, a feather, a stick, fallen pine needles, and more. Set a timer for 15 minutes and then have everyone return to a central location.

When everyone has returned, have them sit in a large circle.  Give each person a pencil and paper. Have each person pass their bag to the person on their right.  Allow them one minute to feel what's inside the bag, guess what it is, and write the names of the items in the bag on their paper. Make sure they write the bag number on the paper along with the names of the objects. 

Then, continue with the next person's bag and so on, with individuals writing the names of objects guessed on their paper.

After all the bags have been explored, have each person show the items in their bag and tell about it.  As they do this, everyone should check their papers to see how correct they were. 

Although this game is very simple, it is fun, entertaining, and educational for all ages! What a great way for all ages to enjoy a nature activity together.

To Take Charge of Happiness

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"To invite a person into our house is to take charge of his happiness for as long as he is under your roof."  

Brillat-Savarin

*Thank you to a wonderful friend and neighbor for a delightful time under your roof!

The Little Silver Teaspoon

Sometimes something as simple as a silver teaspoon can lighten a woman's heart!  This utilitarian culinary tool was designed to be used for stirring or sipping a cup of tea.  But most of us use it for so much more!  We use it for eating cereal or ice cream from a bowl; for serving sauces or dips; or for scooping into a sugar bowl so we can sprinkle sugar on cereal or tea.  Some of us even treasure the lowly teaspoon for the beauty it brings to our home.  Silver teaspoons in a pressed glass pitcher look beautiful on a sideboard or hutch.  A cluster of teaspoons bundled into one stack and tied with a satin ribbon becomes a lovely accessory when set on a lace doily and end table.  Sometimes silver teaspoons are tied with fishing line and are hung from an object to make a kitchen wind chime.  From tea service to home decor, the silver teaspoon serves many purposes as it becomes an object of hospitality.

When setting a tea table with a teaspoon, it requires a quick check in an etiquette book to determine proper placement.  Most entertainers place it next to the knife, but it really belongs with the teacup and saucer.  The cup and saucer belong next to the plate and flatware.  The teacup and saucer are placed to the right when table setting and the teaspoon belongs on the table to the right of the saucer.  All alone without fork or knife, its gracious charm can shine!

Some are reluctant to use silver teaspoons because they think they are too much work to maintain.  Silver tarnishes when exposed to air and over time silver turns from silver to gray and black.  Polishing with silver polish does not take much time, but an even more simple technique is to place silver teaspoons in a sink of warm, soapy water.  Add a foot or two of aluminum foil, all crumpled up, and let the silver soak for a few hours.  Then wash and dry as usual.  The tarnish should wipe right off!

When reviewing guidelines for teaspoon etiquette, one can smile at the comical rules they explain.  I am even reluctant to repeat them, but I think you might enjoy an overview and a smile as well:

*Do not use sweeping circular motions when stirring your tea.  Instead, place your teaspoon at the six o'clock position and fold the liquid towards the twelve o'clock position two or three times.

*Do not leave your teaspoon in your teacup.  Instead, place it on the right side of your saucer.

The lovely little teaspoon.  Utilitarian.  Useful.  Yet a tiny object that brings joy, especially when used to stir a superb cuppa tea!

Waffle Bites

Nutty Brown Rice Waffles

1 cup basmati brown rice
1 1/2 cups water

Soak for two hours or overnight. Then blend until very smooth and creamy.

Then add:
1/2 cup pecans
Blend well until pecans are finely ground into the batter.

Add remaining ingredients:
1/2 cup cooked brown rice
1 1/4 cups water
1/2 tsp salt

Preheat waffle iron. Pour batter onto prepared iron surface, filling the grids to cover well. Use about 1 cup batter per waffle (entire iron) or 1/8 cup batter per waffle square for bite-sized waffles. Leave top open for 15 - 30 seconds. Gently lower the cover and bake for about 10 minutes or until lightly browned.

Serve hot! Or freeze and then toast before serving.
Makes: 4 waffles in a 4 piece iron or 16 bite-sized waffles. 

Fondue Fruits

Fresh fruit dippers for chocolate fondue ~ Granny Smith apples, Fuji apples, oranges, kiwi, bananas, pineapple, strawberries, and grapes. 

Shepherd's Pie

Do you ever have left-overs stored in the fridge and don't know what to do with them? How about making a shepherd's pie? I'd never made one before, but found a recipe that looked delicious and easy to make. I didn't have everything called for, but with a recipe like this, improvisation is easy. The result was an easy one-dish-meal that the entire family enjoyed.

In a large casserole dish, add layers of foods. Here's what I did:

Layer One:

Sauté a yellow onion until golden. Add 3 cloves garlic. Add 2 cans small white beans. Simmer and then add about 1 cup of soy chicken-like textured vegetable protein. Add enough water to rehydrate. Place as the bottom layer in a prepared casserole dish. The TVP is optional in this recipe.

Layer Two:

In a bowl, mix together 2 1/2 cups green beans, 2 1/2 cups corn, and one 15 ounce can of Italian stewed tomatoes.

Layer Three:

1 - 14 ounce can of coconut milk, lite thickened with a cornstarch and water slurry.

Layer Four:

Mashed potatoes, seasoned with salt. Sprinkle top with paprika for added color.

Between each layer, sprinkle your favorite herbs and seasonings. I used garlic powder, McKay's Chicken-style seasoning, and Bell's Seasoning.

Bake in a 350 degree oven for 30 minutes. Then broil for 1 minute to brown topping.

Flourless Chocolate and Pear Cake

*The photo today is just because I like it! It's a flourless and gluten-free chocolate cake with pears for garnish. I wish I could share a piece with you!

Broiled Grape Toasties

These little toasties are delicious with tea for supper or snack. Using purple and green grapes creates a colorful presentation and the toasted sesame seeds add a touch of tiny garnish.

1 loaf baguette French bread
1 cup green grapes
1 cup concord grapes
3/4 cup mozzarella cheese, dairy-free
toasted sesame seeds*

Smash the grapes lightly in a small bowl using a wire pastry dough blender. Remove excess juice from mixture by straining in a sieve. Toast the baguette in a warm oven until dry like zweiback. Blend the grape pulp with shredded mozzarella cheese. Spoon the mixture onto bread rounds and garnish with toasted sesame seeds. Broil in oven until bubbly. Garnish with small grape leaves or parsley. Serve on a pretty plate with clusters of red and green grapes in the center of the plate.

*Toasted nuts can be added for variation in texture and flavor.

Variation: instead of spreading on toasted baguette slices, place topping on a pizza crust and broil. Then chill to serve as a dessert.

Spicy Grape Waldorf Salad

This colorful salad is delightful as an accompaniment to a full-course meal or served at a lovely luncheon tea. Spoon into crisp leaves of Romaine and garnish with mint and whole grapes for a pretty presentation.

1 1/2 cup each red flame, green, and purple grapes, cut in half
3 cups Fuji apples, wedged and sliced
1 cup walnuts, chopped into large pieces
3 stalks of celery, finely diced

Dressing:
1 package silken tofu, soft
1 Tbsp. lemon juice, fresh
2 Tbsp. maple syrup or brown rice syrup
1/4 cup pepper jelly
1/16 tsp. cayenne pepper or to taste*

Prepare fruit and place in a large, glass bowl. In a blender, mix the dressing ingredients and blend until very smooth. Mix the dressing with the sliced fruit. Cover and refrigerate until chilled.

*May substitute curry powder for a different flavor while retaining the spiciness of the dish.