February 2019 - Our Sunday Cafe
Powered by Blogger.

Onion Supper Bread

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have made this twice in about two weeks, and there are only two of us...yes it is that good. It goes well with dinner, or soup, a salad and even fried eggs.

Onion Supper Bread, onions, Feta and a savory sour cream custard.
Onion Supper Bread

I have made it with my whole grain self rising flour, as well as a new batch I made with half Spelt and half Einkorn flours. I have made it without the Feta and with, and it is simply delicious! I hope you give it a try...

Onion Supper Bread, onions, Feta and a savory sour cream custard.
Onion Supper Bread

Onion Supper Bread
inspired from: The $5 Chef
400-degree oven

1 large onion diced
1 T oil
1 t sugar
1/2 t thyme leaves, crumbled
1 t Worcestershire Sauce

2 c self rising flour, you can find our recipe here.
3 T oil
OR, you may use your favorite biscuit mix
2/3 c milk

1 c sour cream OR Greek yogurt
1 egg
1/2 c Feta

Saute the onion in the oil until translucent, cover, reduce heat and braise until onion is soft. Remove cover, add sugar, thyme and Worcestershire Sauce. Stir and cook until mixed well. Set aside.


Combine self rising flour and oil, stir until crumbly, add milk, mix well. Press into the bottom of a prepared skillet, pie pan or 7X11 baking pan.


Combine the sour cream or yogurt and the egg until smooth. Spread over the dough. Scatter the Feta over the custard, then top evenly with the onions.

Onion Supper Bread, onions, Feta and a savory sour cream custard.

Onion Supper Bread, onions, Feta and a savory sour cream custard.

Bake 25 to 35 minutes or until done in your oven. Let cool briefly before cutting and serving.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
2

Oven Roasted Radishes!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

If someone had told me that I would love roasted radishes, I would have said, "are you kidding?" Actually, I have never and I do mean never been a fan of, the radish. They get hot or spicy with size and often overpower any salad or sandwich they are put into.

But this is the second recipe I have made that has the cook, roast those little red guys. The first recipe was a roasted radish and carrot salad. It was wonderful! I plan on making that salad again. Vegetable salads, especially roasted vegetable salads are on my radar right now.

In my traipse through Pinterest looking for radish recipes, I also came across this one for a simple roasted radish side dish. Not only delicious, it is easy and uses those large radishes that do have a bit of a bite to them.

Roasted Radishes, easy and delicious! Perfect for those radishes that were found in the garden and a bit too spicy for fresh eating.
Roasted Radishes.
We shared dinner with friends last night and these were on the table. Everyone loved them and the preparation is very simple. Unfortunately, while I was fairly busy with the whole process of having friends over for dinner, I did not snap any photos of the preparation at part of the recipe, but it is simple and I know you can do!

Oven Roasted Radishes
adapted from:  the kitchn
450 deg450-degree

2 large bunches of radishes or about 1 pound of radishes from your garden
olive oil
salt & pepper

Trim radishes, and cut in half.

In a large bowl, toss radish halves with 2 T olive oil.

Place radish pieces cut side down on a large baking sheet.

Sprinkle with salt and pepper, roast 10-12 minutes until a golden brown and a slight crunch remains.
OR:
Roast 16-20 minutes for a deeper brown flavor and softer interior.

Enjoy!


Once dinner was done, and the clean up almost completed, it started to rain. Summer evenings will keep you guessing.

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
0

Roasted Root Vegetables, a slow cooker recipe

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

So many delicious root vegetables to enjoy this time of year, and these are delicious!

Roasted Root Vegetables, a slow cooker recipe.
Roasted Root Vegetables

Roasted Root Vegetables
inspired by:  A year of Slow Cooking

3 Parsnip peeled and cut into chunks
3 Carrots peeled and cut into chunks
2-3 rutabaga peeled and cut into chunks
3 Red Skinned Potatoes, cut into quarters
2-3 T olive oil
1 rounded t thyme leaves, crumbled
1-2 t garlic salt
fresh ground pepper


Combine all vegetables in the slow cooker, drizzle with oil. Sprinkle with seasonings, stir well. Cover, cook on high heat 6-7 hours. Note:  the larger the chunks, the longer the cooking time.

Stir well before serving.


Enjoy!

You may also like:

Country French Vegetables

Marmalade Carrots

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
40

Oven Roasted Delicata Squash and Onions

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Roasted Delicata Squash, with onions.
Easy Oven Roasted Delicata Squash and Onions

I did not like Delicata squash the first time I cooked it because quite honestly I cooked it with the wrong method. I view this delicate vegetable in the same light as other winter squash. I cut it in half, scraped out the seeds and gave it a roast in the oven. Only to be disappointed, and vowing to not bother with it again.

But I was wrong! For the record, being wrong is completely OK, as long as you correct any errors that were your part. So I did.

Delicata squash is delicious. Mild in flavor, easy to cook (ahem, if you do it correctly...) and completely adaptable. One change I began making many years ago was "Let's eat more vegetables.". And I was serious, serious enough to give my goal a tag on this very blog. And I have spent the time since then trying and enjoying recipes for vegetables of all kinds.

This method will work with just about any other food you are baking in your oven, for the easiest dinner available, giving you time to relax or if need be, get other chores completed while dinner cooks. I baked this along side our main course at 350 degrees, putting it in the oven before the main course so it could take on a caramelized flavor.

Caramelized Squash and Onions, made easy in your oven.
Caramelized Delicata and Squash and Onions

Roasting vegetables is very adaptable, with no hard and fast rules. If you are oven sharing once the main dish is cooked, feel free to turn up the oven to 425-degrees and get the caramel action going, so everyone can enjoy dinner together.

Roasted Delicata and Onions
by the seat of my pants
350-degree oven

2 Delicata
1 large Onion
2-3 T oil, olive or avocado
Salt and Pepper
2-3 T sugar
1-2 T Balsamic Vinegar

Cut squash in half, scrape out the seeds, and slice crosswise into 1/4 inch slices.

Cut onion lengthwise into slices, separate.

Drizzle with the oil, and season with salt and pepper. (For me this worked best in a large bowl).

Spread out onto a large baking sheet, sprinkle with the sugar. Bake until tender 1-1/2 hours.

To serve, drizzle with the Balsamic vinegar.

Enjoy!

You may also like:

Oven Roasted Radishes!

Onion Gratin

Sauteed Roasted Spaghetti Squash

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
6

Onion Gratin

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Onion Gratin
Onion Gratin
If you like onions, you will like this simple and delicious dish. I made this for our Sunday dinner and it was well received by all, even the non-onion lovers. I do have to confess that I got a bit carried away with deleting the images from my camera and this is the only survivor. But it is simple to put together and, honestly, what is done is done!

Onion Gratin
By the seat of my pants
400-degree oven

2 or 3 onions, sliced about 1/2 inch thick, you can ring out or leave in a solid slice
olive oil
dry bread crumbs (1/2-3/4 cup)
Parmesan cheese (the green can is fine for this dish)
salt and pepper


Cover the bottom of a large lidded pan with a thin layer of olive oil. Add onions, then season with salt and pepper. Sprinkle with a layer of dry bread crumbs, then the Parmesan cheese. Bake covered for 20 minutes, remove the cover and bake an additional 20-30 minutes or until golden and bubbling.

Note:  The onions will not be completely cooked, they will be crisp-tender.

If you want fully cooked onions, bake for 30 minutes covered, BEFORE adding the dry bread crumbs and cheese.

Serves 6-8

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


1

Roasted Cauliflower Salad

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Roasted Cauliflower Salad
Roasted Cauliflower Salad

It is a quiet, chilly day here, and I believe it has as much to do with the date (9/11) as the season. Our cooler weather is coming on quickly, the food we have been eating demonstrates the chill in the air and the house. It will be time to get that wood pellet stove going soon! We have been enjoying beans with corn bread and  potato soup, very warming foods. Today lets make a roasted vegetable.

Cauliflower is a unique vegetable. It is not usually everyone's favorite, unless it is dipped in ranch dressing or covered in cheese sauce. Now don't misunderstand, this is not a scolding. I love the ranch and cheese routes also.

But lets make a dish that allows the vegetable taste to shine. Also this is very easy. You clean, mix and roast. Nothing more. This can be served hot from the oven as a vegetable side dish, or allowed to cool to room temp and served as a roasted vegetable salad. As with many lemon based foods, if served the next day, toss gently with a squirt of fresh lemon, or offer lemon wedges on the side.

Roasted Cauliflower Salad
adapted from:
http://www.cauliflowerrecipes.com/
400 degree oven

1 head of cauliflower
1 onion
2 - 3 T olive oil
juice of 1/2 lemon
1 clove garlic minced
11/4 t seasoning salt
2 t dried Italian herb blend
1 t sugar (help promote caramelizing in a short roasting time)
2 slices of bacon, cooked until done but not crisp, then minced fine
fresh ground pepper to taste


Break cauliflower into florets, cut in half if very large. Cut onion into 1 inch chunks.

Combine remaining ingredients in a large bowl, add vegetables and toss to coat well.


Prepare a baking sheet with a thin film of oil. Spread vegetables out evenly. Roast for 25 - 30 minutes, a bit caramelized, but not soft.


Serve hot or as desired. For a salad presentation I will probably garnish the side of the plate with a slice of tomato, some olives and small golden Peperoncini's.

Serves 6 - 8

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
1

Alice Walter's Swiss Chard Gratin

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

When offering vegetable side dishes, you will want to have a variety of flavors. Not every dish on the table can or should be "super cheesy", "over the top with flavor" or "the best you have ever tasted".

Sometimes the dish needs to be delicious, subtle, nutritious, fresh or simply a green vegetable, prepared well and served with pride.

Enter this dish.

Alice Water's Swiss Chard Gratin
Alice Water's Swiss Chard Gratin

Alice Water's Swiss Chard Gratin
adapted from, the Wednesday Chef
350 degree oven

1 1/2 pounds Swiss chard - we used rainbow chard
1 c dry bread crumbs - we used whole wheat
2 T butter
1 small onion, diced
2 t butter
salt and pepper
2 - 3 t flour
1/2 c milk
fresh grated nutmeg

Wash chard, remove stems. Slice stems thinly, cut leaves into 1 inch squares. Bring a large pan of salted water to a boil, add stems, cook 2 minutes, add leaves and cook additional 3 minutes. Drain well, set aside.

In a large flat bottom pan, melt 2 T butter, add dry bread crumbs and saute until golden. Remove from pan and set aside.

Add the 2 teaspoons butter to the same pan and saute diced onion. To the onions, add the flour and milk, stirring until mixed well. Bring to a boil and simmer for a minute or so. Add chard, salt and pepper and fresh nutmeg.


Turn chard mixture into a prepared baking pan (1 1/2 qt), top with the buttered crumbs, bake 25-30 minutes or until bubbly.


Serves 4-6

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
2

Cucumber Parsley Salad with Feta

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Cucumber Parsley Salad with Feta, perfect with anything grilled or spicy!
Cucumber Parsley Salad
This is a simple and tasty salad. The bonus is that it can be made year-round because English cucumbers and parsley are readily available. I think it is fair to say that parsley is not given a fair shake in the food world. It is sooo nutritious., plus the herb-y flavor is mild yet delicious. 

I have wondered from time to time if the reason folks don't consider parsley a serious ingredient is from seeing it year after year as a garnish on their dinner plate when eating out. That garnish has a purpose, parsley chewed after a meal, sweetens the breath.....but today we are making a wonderful salad with it!  

Hope you enjoy this salad as much as I do. It has a refreshing and cooling quality that goes great with anything spicy or grilled.

Cucumber Parsley Salad
by the seat of my pants
Serves 3 - 6 depending upon other menu choices

1 large English style cucumber
1 bunch parsley, washed, "dried" and chopped
1 small piece red onion equal to 1/4 c diced, or 2 scallions sliced thin
1/3 - 1/2 c crumbled feta cheese
2 T lemon juice
3 T olive oil
garlic salt and pepper to taste










Chop the parsley, I use a food processor, but use the method you prefer!














Dice the red onion and soak in ice water until the ice cube melts, to soften the flavor. Drain and pat dry.

Wash and remove peel in a zebra stripe pattern.
Cut lengthwise into quarters, then slice 3/4 inch thick. 

Cucumber Parsley Salad with Feta, perfect with anything grilled or spicy!
Combine all vegetables in a large bowl, add lemon juice, 
olive oil and the garlic salt and pepper to taste.
Toss well, chill until serving time. 


Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

4

Thoughts, complaints and finally praise for whole wheat flour

My peninsula kitchen.

Last night I made whole grain (100%) muffins. Not the usual 50/50 white/whole wheat I have used in the past. This batch of muffins were the real deal, all whole wheat flour. Now I know that folks have been baking and cooking with whole grains for a long time, almost forever. But changing ones perception regarding ingredients can take time and for me it took more than time. It took change.

Change within me yes, but also a small change in the ingredients I used. I have always embraced the ideal of using whole wheat in my cooking. I have always wanted to use whole wheat in my cooking and baking. But I have not always liked the texture and the flavor. From there it took a strong desire to understand and improve. So I did.

I learned that ground whole wheat flour will begin to change once it is ground into flour. Like all food it will begin to break down, as time goes by. It is the natural order of all living matter and food in particular to go from good, to aging, to spoiled, and move right along to the garbage can. In the garden we call this composting and praise the very process for producing a vital and healthy garden. Yet in the kitchen we call it waste. And we all know, I don't like waste.........

Bulk purchased wheat berries, they keep a long time.

When you grind grains, the edible (freshness date?) time line is a long one, but there is one drawback. During this time (which I refer to as "aging"), the cut edges of the natural bran takes on a slightly bitter quality. And while I don't have a super refined set of taste buds, I do taste the bitter flavor in the finished product. Which led to not wanting to work with whole grain flours. Therefore leading to my not baking with whole grain flours. And finally not eating homemade whole grain foods.

My baking experiences would go something like this.......

I would use whole grain flour from my pantry and get a bitter batch of muffins or bread. So I would check the bag for a freshness date, just in case I had lost track of how old the flour was. But the freshness date was good, so what was going on? I know folks have been cooking and baking for hundreds of years, so did they just get past the bitter taste and eat it anyway? Or did their food taste better and if so, why?

By asking myself that question, I began to learn. And as I learned, I understood the oxidation process in ground flours. I learned that wheat berries will stay fresh for many years, yet ground flour only a few months. But even then the bitter taste will be present, because oxidation starts right away. A thick brown paper bag will keep the ground flour safe during shipping and storage, but nothing prevents oxidation.

Because I am a kitchen gadget gal, I was thrilled to be able to buy a grinder. We started with a $20.00 purchase from a CraigsList ad. It was a Kitchenaid grinder attachment and I started baking whole grain bread. Baking with whole grains was so new to me, I made a lot of mediocre bread. But I was determined to bake with whole grains and eat what I baked. 

I was still in the big batch period of my life cooking for family gatherings, so of course I made big batches of bread. Unfortunately it was mediocre bread, and on some days worse. Which meant day after day, of really bad textured toast for breakfast on my way to work. This is a bigger deal that one might think because I love toast. Not just any toast, but crunchy toast that is crisp on the outside, holds just the right amount of butter and has an easy crunch for the chewy enjoyment of eating toast. I will tell you right up straight, perfect toast cannot be made from mediocre bread! Never. Going. To. Happen.



Day after day after day after day. Then one day I cheated and threw out a loaf, I honestly could not take any more!

Love my kids for gifting it to me......

Also at this time I became very unhappy with my Kitchenaid mixer. I had been a Kitchenaid user for over 30 years, but the beautiful new red Kitchenaid I was given as a gift, would go into heat overload and the kill switch on the motor would be flipped (by design) during the kneading process for a batch of bread. I checked the manual and I was no where near the limit of flour that is stated can be handled by the mixer. It also stalled on cookie dough, where as my old one never did. Because this happened repeatedly I felt that the quality was no longer present in Kitchenaid products and set out to replace it.

This may seem drastic to some, but cooking and baking not only feeds my family, it is my hobby. I felt that it was time to take my passion about baking seriously and figure out what it was that I wanted to accomplish, then go ahead and spend the money to make it happen. This was a difficult decision, as I am very frugal by nature. But. I. Proceeded. Anyway.

We ran an ad on CraigsList to sell the Kitchenaid, and by sheer luck a young couple in Eugene Oregon who had experimented growing their own wheat were interested in the mixer for the grinder alone! (grinders are expensive) They were happy to be able to grind their wheat for a very affordable price, we were happy to recoup some cash to offset the costs of the new equipment I had purchased. But selling that mixer was the easy part........

Now I had to learn to use the new equipment. This is always a stumbling block for me, as I have this crazy idea that I will break something new and completely ruin it. For the first time, I was immediately comfortable with the new equipment. I went to the Wonder Mill website and watched the informational video showing how to use the grinder. And from there, it was easy, and I just got busy cooking!

Photo courtesy of Bosc

The Bosc mixer is wonderful and I cannot recommend this enough (please note: I have not received any product incentives, all posts reflect my true opinions). The booklet is set up to fully explain the operations of the mixer and this is the fun part. They have a few basic recipes for you to try so that you are can compare the way this mixer works verses the style of mixer you had in the past. Very smart marketing!

Photo courtesy of Wonder Mill.

But I am most pleased with the Wonder Mill grinder (again no incentive, just my opinion). It is easy to use, and produces the most wonderful whole wheat pastry flour! And that flour is the ingredient behind my renewed interest in baking. No longer am I turning out dry, crumbly muffins. You know the kind I am talking about, muffins that the birds won't eat and the dog runs from!

Instead I am turning out moist, delicious muffins that don't require butter, but they taste that much better with a little pat, spread over them. I want to make a pie next with a whole grain crust. And my mother's favorite fresh apple cake. And then I think I am ready to make a single loaf of perfect whole grain bread. You know the kind I am talking about, it makes the best toast in the world!

Thanks for listening.

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
7

...Oh look, right out of left field comes a fast curve ball!

Please note, this post was an exercise in diary writing on my part. An effort to piece together and understand the last five days. To apply knowledge and meaning to my feelings, including gratitude for this wonderful life I am privileged to enjoy. 

Thank you for visiting Our Sunday Cafe.

It was a simple weekend plan, jump in the car, zip to Vancouver to see the kids and come back the next day. Just a quick over and back trip. Except for that curve ball.....

We pretty much left the house on time, later pulling into the rest area just north of Vancouver at 11:00 A.M. for a quick stretch and bathroom break. My dear husband asked, (like he always does, bless his heart) "getting hungry?"

My answer was "no, my stomach is giving me trouble right now". We then finished up at the rest area and were pulling out onto Interstate 205 southbound when my entire middle section went from zero to seven on a pain scale in about 10 seconds. I knew I was in trouble. I then lied to myself and thought that maybe I was hungry after all and a little food in my belly would solve the problem.

We were headed to Portland OR to replace the custom oil lamp we had commissioned for our home here on the peninsula. It had crashed to the floor the weekend before, taking a few other items with it along the way. Honestly, trying to find parking at Saturday Market in Portland, is stupidity in motion and we knew that from living in the area. Previous visits always included a ride on the MAX train to avoid the struggles we were having right now. My mind kept thinking how stupid this driving around really was, impatience was setting in. And I must say when I get impatient with my husband, I am in bad shape.

Unknown to us at the time, I was in bad shape. At the current moment, however, I was desperate, to feel better.....

Finally, my husband declared that we would have to replace the oil lamp on another trip and we then found our way to some lunch. But a couple bites in and I knew that food was not what I needed. I looked at my husband and explained that while he did not have to hurry, I was returning to the car. I could barely get into my seat in the car I hurt so badly. I also did not know what to do, how does one take care of something this problematic? And while I desperately wanted to feel better, it was too late. I know now that it was too late when I woke up that morning.

We drove to Vancouver and I told everyone I just needed to take it easy for awhile (I was totally lying to them. I was masking the pain to not let my family know how ill I was....) but by now it is Saturday afternoon at about 2:30 P.M. and I had been in misery for over three hours. I kept hoping that the pain would stop as fast as it had started, but that did not happen. By 3:30 P.M. I knew I needed some professional help and agreed to be taken to the Emergency Room.

Which was swamped!

It is important to state right here, the hospital staff was wonderful, every step of the way. My own manners were a bit lacking, I am sure. 

By now my pain induced stare probably make me out to be nothing more than a drug-seeking individual, due to the fact that I had really deteriorated as the afternoon went by. I desperately explained to intake that I "could not take the pain anymore". (I am pretty sure drug seekers say things like that.....) I was asked where I hurt, I explained that my entire midsection hurt. There was no real movement on the part of the hospital to get me settled in an exam room, which I did not understand. But in truth things had changed in the 25 years since I had last been in an Emergency Room....at one point I suggested that it might be my gallbladder.

Because of the new finding regarding heart attacks in women, I was immediately given an EKG, which showed my heart was fine. But no pain medication. I explained once again that I could not take the pain anymore, stating that I had been in pain since about 11:00 A.M. (it was now about 4:30, that is a long time to be in extreme pain) and I really needed some medication.  Vitals and labs showed my blood pressure was seriously high, my blood sugar had surged and my potassium was all but gone. I don't remember having an ultrasound but then finally, some information. The ultrasound indicated that I had thrown a gallstone into the common bile duct.

Now I got medication and admitted.

At this point, the real work begins. Personally, I was grateful to be able to breathe and answer questions. Holding your breath and gritting your teeth because you are in such pain you cannot breath, does nothing positive for your system nor does it improve your ability to cope. I was given pain medication, settled into a room and the questions began:

Did I know I have a serious heart murmur? (The short answer is yes.)

What medications did I take? ( gave the info )

Have I been out of the country in the last year? ( No, no exotic vacations for us!)

And about 100 questions more, that I no longer remember........and they all seemed very far removed from our simple life on the peninsula. I was also worried about my husband, he was frightened, exhausted and was getting impatient. Not to mention my daughter, the last thing I wanted was to impose worry on my family.

Once I received some pain medication, my blood pressure, blood sugar and liver enzymes returned to normal or a form of normal for what was wrong. Because my potassium was way too low, an IV had been started immediately. I needed to stabilize in order to be ready for surgery to remove the stone from the common bile duct the next morning. At this point, I was relieved, but I had no idea what was ahead.

The surgery took a long time. So long that the surgeon apologized to my husband. Apparently, my personal anatomy design prevented easy correction of the problem. After three failed attempts, he had to use a stent to relieve the duct, of the stone. All the while preventing injury to the pancreas and causing additional problems. My upper lip took quite a beating during the endoscopy, it is still swollen and numb from the length of time needed to complete a successful surgery. (This surgery was on Sunday.)

I was then monitored for the next few hours and had a second surgery the following day to remove the gallbladder. This one was easy in comparison. Because of the heart murmur, I was now best friends with a heart monitor. In the end, it was decided that I have a benign murmur known as Musical Heart or Stills Heart. But to be safe, I wore the monitor until discharge.

Now usually the stent used for removal of the stone will just fall off the end of the common duct. It is not attached and you simply eliminate it naturally. But no, apparently not when it involves me......yes this now brings us to another surgery, X-rays indicated that the stint was firmly in place.......and now it had to be removed through another endoscopy procedure. This was scheduled for the next day.

I did get to discharge and spend the evening with family, at our daughter's home. We then returned on Wednesday for the final step. They were getting easier as time went by, but at this point, I was very tired. After the final surgery, we spent another night with family, before traveling back to Ocean Park.
Once we arrived in Ocean Park, I was amazed at my fatigue level even though I had dozed in the car the entire time we were traveling towards home. And I had been sleeping almost non-stop since discharge. But still, I was so tired. Having been the one to take care of others, I did not think about what I was going through, I just accepted each challenge as it was presented.

My family is a true blessing, and I am so fortunate to have them surround me when I need care. And that has been my week so far. I am so glad to be home!

PS. My reason for writing this down was to be able to process it from the point of understanding the events and not just as a patient in the hospital. Much like the layers of an onion, feelings and awareness must be exposed to be felt and understood.

Thank you for indulging me in this process.


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
2

Stir Fried Red Cabbage with Ginger and Chives

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Stir Fried Red Cabbage with Ginger and Chives, vivid and delicious!
Stir Fried Red Cabbage with Ginger and Chives

Besides being beautiful, this Stir Fried Red Cabbage with Ginger and Chives is also delicious. I was pleasantly surprised at the great flavor combination of cabbage and ginger. This technique offers an added bonus, leftovers are delicious eaten cold, as a salad the next day.


Stir Fried Red Cabbage with Ginger and Chives
adapted from: Wild Women in the Kitchen
serves 6-8


1 head red cabbage, cored and sliced thinly or shredded (about 1 pound)
1 1 inch piece of ginger, finely grated
1/4 c 2 inch pieces of chive "spikes" or  4 green onions cut into 1 inch pieces
2 - 21/2 T peanut oil
up to 1/4 c water or sweet mirren wine, if needed
sweet soy sauce, to finish

Over medium heat, saute ginger until fragrant, take care not to burn, ginger has a higher sugar content than one might think.

Add cabbage, continue to stir fry for 6-7 minutes. If  mixture seems too dry, add water or wine to moisten. Stir in chives and continue to stir fry for 1 additional minute.


Place on a large serving platter, drizzle with the sweet soy sauce to finish dish.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
3

New Potatoes on Rosemary Skewers

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Deliciously charred potatoes with rosemary centers, that is what you will enjoy when you make these potatoes. And may I suggest that these are so delicious, make extras because the leftover will not go to waste!


New Potatoes on Rosemary Skewers
adapted from:  Great Grilling, easy and elegant entertaining all year round
serves 4-6

2 pounds red skinned potatoes
2 large bunches rosemary
extra virgin olive oil
2 large cloves garlic, crushed
salt and freshly ground pepper

In a 2 qt saucepan, add potatoes and enough cold, salted water to cover. Bring to a boil over high heat. Cook about 15-20 minutes or until tender but firm. Drain in colander and cool completely. DO NOT RINSE!

When potatoes are cooled completely poke a skewer through the potato from top to bottom. Remove skewer and replace with a sprig of rosemary. You should be able to get 2 potatoes on each sprig.

Generously coat potatoes with olive oil, rub crushed garlic over all and season with salt and pepper.

Prepare grill. Grill potatoes over medium heat for about 10-15 minutes, rotating occasionally to ensure even cooking. Outsides should be slightly charred.

Hot off the grill, New Potatoes on Rosemary skewers.
New Potatoes on Rosemary Skewers, grilled.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
6

A kite festival and the importance of NEVER giving up.....

Today we packed a lunch, some chairs, our cameras and took off down the road to take in the Kite Festival in Long Beach Washington. The weather was a perfect 68 and windy, exactly what the kite festival organizers wanted. Not to mention the folks that traveled many miles to be a contestant in the kite festival.

Folks came from everywhere, this group was from Canada.

As soon as we hit the sand, off came our shoes. As I sit here keying in these words, I can feel the slight sting of sunburn on the tops of my feet. They haven't seen the sun since the last time I went to a festival and got a bit burned, in the same spot....

There were wonderful kites of all shapes, sizes, and colors. Some kites were high fliers and others were so large they just barely hovered a few feet above the sand. It appeared some folks had brought as many kites as would fit in their car because as soon as they could they would get a second or third kite up.


Everyone was having a nice, quiet time. Most of us were amazed at the ability to make a kite do tricks on command. This was one area of the competition. A huge area was roped off and only the competitor was inside the boundary. Music was played and there was a set of commands that the handler completed for points. Rounds of applause were heard time and time again.

After awhile we grew chilly and returned to our motorhome to warm up. When we did, that is when I spotted her. Immediately I was struck by her fierce determination to keep living life to the fullest. It is said that we keep learning if we keep looking. Today I was looking.

While I have always been a hard worker, there are days when for brief moments in time, I  just want to give up, because I am tired. Or more to the point, tired of the struggle, of trying to get it all done, yet never quite succeeding.........


But today I observed that one should never give up. No matter your position in this life, there is always something to look forward to, even if it takes you longer to achieve your goal. I did not interrupt her travels, it was clear she had no qualms with walking any path on her own. While I do not know her, I immediately respected her.

I was careful to only photograph her from behind, my goal was to document her fierce independence and determination to enjoy life. The personal lesson that I enjoyed learning, was simply a bonus.

Thank you, dear lady, in the blue jacket with your pal by your side. You made my day.

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
8

Scalloped Potatoes and Rutabaga with Pork Chops Thyme and Cheddar Cheese

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Scalloped Potatoes and Rutabaga with Pork Chops Thyme and Cheddar Cheese
Scalloped Potatoes and Rutabaga with Pork Chops Thyme and Cheddar Cheese

I have become very fond of rutabagas. And they shine in Scalloped Potatoes and Rutabaga with Pork Chops Thyme and Cheddar Cheese.

Rutabagas are not glamorous, that is for sure, but they are earthy and delicious. They are a delicious addition to any potato dish. To make this dish our main course I including some pork chops for a one pan dinner. We served this dish with applesauce, but you could add a green vegetable also, it is up to you!

Scalloped Potatoes with Rutabaga and Pork Chops
by the seat of my pants
350-degree oven


6 small potatoes, peeled and sliced thin
3 small rutabaga, peeled and sliced thin
1 medium-size onion, diced
Pork Chops (4-6 or the amount that works for your family)
salt and pepper
1 c diced cheddar cheese
1 large can evaporated milk
2 c stock
garlic salt
1 tsp thyme leaves
1/3 c flour

Season pork chops with salt and pepper, brown well, set aside.

I had 3 thick chops in the freezer, this provided us with 2 meals.

In a large baking dish add the pork chops to the bottom. Sprinkle with the diced cheddar cheese.


In a large bowl, combine the potato slices, rutabaga slices and diced onions. Add a generous sprinkling of garlic salt and the thyme leaves crumbled. Toss around in the bowl to coat the vegetables with the seasonings. Cover the pork chops with the vegetables.

This 10X14 baking dish is my favorite for scalloped dishes,
the depth will accommodate all the liquid without a boil over on the bottom of the oven.  

Sprinkle the top with approximately 1/3 c flour, pour over the top the stock and the milk. Cover with a lid (or foil) and bake at 350 degrees for 2 hours. Remove the lid after 1 1/2 hours to evaporate some of the juices.
Warning: not pretty, only delicious!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


1
Back to Top