A Bowl of Potato Corn Chowder and Pondering What Not to Wear

I had known about this trip for months. Five months to be exact. Five months to pack, go to the grocery store, make carpool arrangements, buy Birthday presents. Five months to figure out why the fan on my laptop runs continuously when I use it. But here it was t-minus three days and I had yet to do any of that.

In an effort to solve the laptop problem, I decided that I needed to remove photos off the hard drive. Which lead me to an investigation of where certain photo files were before I started the deletion process. Since I have photos backed up to two external hard drives, a few random thumb drives and the hard drives of a laptop and a desktop, it's sometimes difficult to know just where I put those bloomin' files.

Before long, I was overwhelmed by the investigation and instead found myself identifying "4923 unknown faces" in iPhoto's faces feature...3 at a time. This lead to a form of motion sickness and I turned the job over to the 6-year-old who can now read and gets joy from mouse clicks.

As I gave up my chair to my young child and turned to go, the stacks, bags and boxes of "printed" photos caught my eye. Maybe there were hard copies of the missing files? And before I could stop myself, I was immersed in the mission of sorting through and organizing TEN years worth of photos. For TEN YEARS many of these photos had been sitting in non-descript bags without thought and yet here, three days before leaving my family to go across the country on a trip that has NOTHING to do with those photos, I suddenly found an urgent calling to organize them. (Let's just say, it was a 2 a.m.-er.)

The next morning, sleep-deprived and in a complete fog, I dragged myself to our local "caffeinating-hole," where I confessed my lunacy to two friends. They empathized. They had "been there, done that." But why? Why do we feel the need to organize the spice drawer, clean out the pantry, scrub the fridge with a toothbrush or organize 10-years worth of photos right before we leave on a trip?

Nesting...we decided. We want our nest in order before we leave.

And so, across the country and back again I went.* And when I returned, I hugged my sweet chickens, kissed the Rooster and heaved a sigh of relief. Glad to be home safely. Back in my nest.

Once the homecoming festivities had quieted down, I warmed up a bowl of leftover Potato Corn Chowder, (Goodness knows I didn't eat on the plane.)(Seriously? They can't even afford a bag of pretzels??) snuck into my little office and admired the shelf of newly labeled photo boxes.

Between each bite of my creamy, herbed soup, I flipped through the boxes, smiling, making note of the passing years and some lessons to be learned from them.

Of course, the biggest lesson of all is: Childhood goes fast. A blink of an eye.

Even though I feel like this was yesterday, the little girl here will be headed to high school in the fall. The little boy...middle school. And the toothy baby, a grown-up first grader. (Sigh....)

A close second to the above lesson is: Be careful what you wear and how you actually allow yourself to be photographed. These decisions can come back to haunt you. Let me give you a few examples of this so you may be spared my pain.

Let this be a warning to all of you first-time pregnant Mama's in your third trimester who feel frumpy and thick and want to cut your hair off. Don't do it. Just look at the picture. Need I say more.

No matter how cute the matching Mother and Child photos are in the catalog, this does not necessarily compute to real life. Actually, as you see here, it does not compute at all.

"Those who do not learn from history are doomed to repeat it." 

Sometimes as a mother, no matter how much they beg you to play, it's just best to say no.

And finally, when asked my number one tip for taking beautiful photographs...never use a flash. Never, ever, ever. Never. Perhaps I should heed my own advice.

The soup bowl was empty. My eyelids were growing heavy. The photographs had been flipped through. The lessons learned. (Or at least acknowledged.) And admiring my boxes of photographs once again, I was glad I had stayed up until the wee hours to organize them.

Sometimes as a mother, when everything is a top priority, it takes that nesting instinct to get these seemingly unimportant projects done. And yet, spending the time, flipping through the years, smiling and watching my children grow-up before my eyes was anything but unimportant.

Potato Corn Chowder

While there are places in the world enjoying sunny days and short sleeve temperatures, this place, my hometown, is not one of them. We are still in the "spring showers" phase. Still carrying around umbrellas and donning our down jackets. Curling up with a bowl of soup continues to be part of our routine. This soup is perfect for spring. It takes advantage of the baby potatoes, leeks and herbs that are currently in-season. Throw in a little frozen corn and some crispy bacon and you've got a bowl of soup no one can resist.

Ingredients
2 tbsp olive oil
3 leeks, white and light green parts, chopped
4 garlic cloves, minced
3 lbs of thin-skinned, yellow potatoes, diced (approx 10 cups)
8 c chicken broth
1 tbsp fresh thyme
2 tsp salt
1/2 tsp freshly ground pepper
2 c frozen sweet corn
1/2 c half-and-half (or at least, 2% milk)

Toppings
6 slices bacon, cooked crisp and crumbled
Parmesan cheese, freshly grated
1/4 c fresh Italian parsley, chopped

Directions
In a large soup pot, heat your olive oil over medium heat. Add your leeks and sauté for about 8-10 minutes over medium-low heat until they are softened and almost transluscent. Careful not to burn them. Turn your heat down if they are browning too quickly.

Add in your garlic and sauté another minute.

Add your potatoes to the pot and pour in your chicken stock. Add your thyme, salt and pepper. Put the lid on and bring to a boil. Reduce your heat to medium-low. With the lid askew, simmer for about 12-14 minutes or until your potatoes are just soft when pricked with a fork.

Add in your corn and simmer another 3-5 minutes.

Remove soup from heat. Stir in your half-and-half.

Lay out your toppings. Ladle the soup into bowls. Sprinkle a little of this and a little of that on top.

Then, take your bowl over to the window and watch the rain fall while daydreaming of sunnier places.


Yield: One big pot-full


*In case you were curious as to where I went...I traveled to Atlanta, Georgia last week for the BlogHerFood Conference. As you can imagine, we ate, talked and breathed food. I can't say enough good things about the trip. The women (and men) in the food world are truly amazing people. While I did not even take one picture, my friend (and roommate) Sandy Coughlin of Reluctant Entertainer wrote up a great post about the event (including more incriminating photos of me...clearly I'll never learn) which you can read by clicking here.


...


Organizing Project
A bit of a detour. See above. :)




All original text and photographs copyright: Carrie Minns 2009-2011

Chickpeas, Asparagus and a Splash of Lemon Salad So Good You Might Weep

Yes, it's true. "I'm a weeper. I weep."

(To borrow a line from one of my favorite movies, The Holiday, which does indeed make me weep.)

Just this morning I started weeping while making the kids' lunches. One may have thought it was because if I have to make one more school lunch I may start weeping and never stop.

But no, that wasn't it. Could have been but no.

(And yes, I could have my children make their own lunches but I have control issues.)

Out of the blue, I started thinking about how I'll have a daughter in high school next year. (!?!) And I teared up, right there, on the spot. Only 4 years left...

My daughter gave me a little hug, sighed and said, "Oh, Mom...." And then, went back to primping.

The 11-year old just shook his head and the 6-year old reminded me how he'll still be here.

And so it's been with all of this "cleaning out" and organizing, I've been a little weepy.

As I backed my car up to the donation center, I found a lump in my throat as I handed over the plastic, muti-colored alphabet mat (that I never liked). I blinked back tears as the Princess Party Tent was handed over even though I cursed that thing every time I had to set it up. A wave of nostalgia hit me as I pulled out the bag of pixel blocks that no one ever played with but I'd been holding onto for years and years because someone might.

I'm starting to think that the reason organizing and cleaning out can feel so overwhelming isn't the actual organizing and cleaning out but the letting go. Darn those kids...growing up and all.

Once I returned home, however, I felt a little lighter. Like a little weight had been lifted and I haven't missed the mat, tent and blocks once...until now as I'm typing this. Now, I'm blinking back tears.

And sometimes this is the way I feel when I face my fridge and try to figure out what to make for lunch or dinner...again. And sometimes just the thought of cooking again can make me weep. (Where's my personal chef when I need him?) I stand back from the fridge, observing, knowing that with all the little bits here and there, I should be able to pull something together.

And then, out of the blue, I'll remember that I have an entire case of garbanzo beans in the garage for all that hummus I was planning on making...but never did. And I'll remember a recipe I recently read that sounded intriguing and I'll start pulling out my version of that recipe.

Before I know it I'm sitting down to a lunch composed entirely of bits and pieces from my kitchen (and the garage) that needed to be cleaned out and used up. And as I sit there eating my scrumptious little lunch, I'll feel a little lighter. I'll feel that a little weight has been lifted.

And I won't be weeping, but simply enjoying, unless of course you remind me that my daughter is going to high school next year which I just reminded myself by typing it and then, well, then I might start weeping...again.



PS: You see, it never ends. I mentioned to the 6-year old how beautiful all of the cherry blossoms scattered all over the ground are. A bit like snowflakes. Grabbing a single petal, he runs inside and makes me this. Tears...

Chickpeas, Asparagus and a Splash of Lemon Salad
Inspired by Molly Wizenberg's recipe in Bon Appetit April 2011

So Ms. Molly, who's delightful blog, Orangette, I can't get enough of, had a chickpea salad recipe published in the April issue of Bon Appetit. It caught my fancy especially considering the case of chickpeas (garbanzo beans) I have in the garage that needs to be used up. Of course, I had to give it my own twist such as adding asparagus to it and setting it on a bed of lettuce. Simply delightful. A welcome change from all the winter food we've been having for so so long.

Ingredients:
1 sm/med garlic clove, peeled and minced
2 tbsp fresh lemon juice - 1/2 lemon
2 tbsp olive oil
pinch of salt
palmful of Italian parsley, coarsely chopped (approx 1 tbsp)
1 15 oz can garbanzo/chickpeas, drained and rinsed
roasted asparagus spears, cut into 1-inch segments, about 6 or whatever you have in the fridge
1/4 c grated Parmesan cheese
couple handfuls of baby greens

Directions:
Whisk together your garlic, lemon juice, olive oil, salt and parsley. If you have time, I would set this mixture aside and let the flavors "meld" for at least 10 minutes or up to an hour but if there is no extra time to be had you can continue on with delicious results.

Gently stir in your chickpeas, asparagus and Parmesan.

Spoon onto a bed of baby greens or whatever greens you love.

Munch away. Enjoy...

PS: A dear friend of mine told me that her sister mixed together garbanzo/chickpeas, sliced cherry tomatoes, olive oil and kosher salt this past weekend and served it alongside grilled steaks.

PPS: The above mentioned daughter who is headed to high school next year is 14 today. (sniff, sniff) While I try to keep dinners quick and simple on the weeknights, when it's a Birthday night, I do a little more. I'm planning on serving this salad tonight along with grilled chicken sausages, asparagus/pea risotto, strawberries and Birthday cake. It's making my stomach rumble just thinking about all that Birthday dinner goodness.

Here's my sweet girl back when she played in the Princess Party Tent....sigh.

....

Organizing Project:
I got nothin'... although, as I said above, I did actually make it to the donation center.

....

AM Northwest
I realized I never posted this on La Pomme last week. So, in case you're interested, here's a live version of yours truly along with lovely Helen making Apple and Rhubarb Baked in a Pie on AM Northwest. Cheers...



If you are unable to view a video screen above this line, click here to be taken directly to the link.





All original text and photographs copyright: Carrie Minns 2009-2011

Peas and Carrots, Carrots and Peas Spring Soup

I sit here in the shadows just out of sight like my mother did before me. There but not there. Still needed but not seen.

Watching you with your friends. Linking hands with these friends as you jump unabashedly into the water. Holding handstand competitions.

Saddling up to these friends on the chair lift. Laughing and singing and bumping each other before the ride is over and you're off down the slopes again.

Watching you from the kitchen window as you ride your bike...still with training wheels...down the street. Dragging your feet to slow you down as the pavement dips a little. Around the neighbor's driveway and then confidently back up the street.

You glance at the kitchen window hoping I'm there. I am. You give me a nod, a smile and you're off again.

Standing near you as you chop your carrots, your leeks, your potatoes. Teaching you but not watching you as you put your vegetables into the pot. Pour in the stock. Stir it around. Smelling your creation. Feeling a wave of confidence as those first tantalizing smells waft up toward you.

Laughing with you as you question my dinner-making music, "Oh no, Mom. Is this Norah Jones again?"

Sitting near you at the table as we toast you...the chef.

And I know you won't remember that I was there.

You'll remember that you swam and you skiied, you rode your bike and you cooked but you won't remember that I was sitting there off to the side...just like my mother did for me.

But someday when you're a parent you'll do the same thing.

Watching from the shadows as your children grow up.

Peas and Carrots, Carrots and Peas Spring Soup
I have spent the past month making pea soup in all various forms. I think you know by now that I have a soup fetish. Can't help it. Besides being "delicious and nutritious" it makes for easy clean-up...one pot...and it sits so nicely on the stove over low heat waiting for family members to come home at various times, ladle it up without any help from me and taste its glory.  Now, while my daughter and myself enjoyed all the different pea soups that I concocted (we're easy to please seeing as there's not much we don't like) and the Rooster and my littlest one at least finished their bowls,  I couldn't get a pea soup past the 11-year old. So, I employed the old "They tend to eat what they make" trick and dragged him into the kitchen with me. Here's what we came up with....which he devoured with flourish.

Ingredients
2 tbsp olive oil
2 leeks, chopped (white and light green parts only)
2 med/large carrots, peeled and diced
couple pinches of kosher salt (1/2 tsp each)
few cracks of black pepper
2-3 garlic cloves, minced
2 qts chicken broth
1 tsp Herbes de Provence (Italian seasoning will work too.)
4 medium potatoes, thin or thick skinned, cubed. If thick skinned, make sure to peel them.
a bit of parmesan cheese rind (If you don't have this, not to worry, just skip it.)
2 c fresh or frozen peas

Optional toppings
5 slices of bacon, cooked and crumbled
Chopped chives, basil, Italian parsley or any other fresh herb you enjoy
Grated parmesan cheese


Directions
In a heavy-bottomed soup pot, heat your olive oil. Add in your chopped leeks, the pinch of salt and cracks of black pepper. Give it a stir and begin to sauté on low heat. Peel and dice up your carrots then add them to the pot. Give it another stir and sauté the whole works for about 5-8 minutes or until the leeks and carrots are beginning to soften.

Add in your garlic. Give them a whirl and sauté for another minute or so.

Pour in your chicken broth. Sprinkle in your herbs. Plop in your potatoes. Add another pinch of salt and couple of cracks of black pepper. Stir. Bring to a boil. Reduce heat and simmer for about 20 minutes (or until your potatoes are softened) with the lid askew.

If using frozen peas, add them in when the potatoes have been cooking for 10 minutes. If using fresh peas, add them in when the potatoes have been cooking for 15 minutes.

Set out the delicious toppings and let your family, your guests, yourself spoon the fragrant spring soup into bowls and sprinkle on the toppings like it's an ice cream sundae bar.

I put out a crusty loaf of bread, a ramekin full of Goat Cheese Love, some sliced up Opal apples and called it dinner.

Enjoy....

Yield: One big pot-full

PS: A little note about the peas. I know that some of you...even some of my dearest, closest friends...do not like peas. I cannot understand this as I can't get enough of them but if you are the type who does not care for the little green orbs this soup is still delicious without them. Just leave them out. You could toss in a handful of orzo pasta the last 10 minutes of cooking instead...or not.


Peas, Peas and More Peas, Please
More pea recipes here on La Pomme de Portland... Peas and Pancetta, Spring Birthday Soup
A round up of kid-friendly Pea Recipes over on Babble. Personally, I'm looking forward to trying the Spring Pea & Parmesan Risotto recipe.
And lo and behold a Spring Sweet Pea and Asparagus Pickling recipe from White On Rice Couple.


Can't get enough of....
Katie Quinn Davies food photography. Check out these beautiful spring photos the Irish lass livin' Down Under took for Martha Stewart Living.


Speaking of Peas and Carrots
Love these particular Peas and Carrots from Williams-Sonoma.


The Organizing Project
Wonder of wonders, miracles of miracles!! I have officially finished organizing the legos, the toy closet and the under-the-stairs closet. It only took me 3 months but hey, I did it!! I cannot tell you how amazing this feels. I thought I would share a few before and after photos for your viewing pleasure.

BEFORE

AFTER

Next up, the 6-year old's closet and dress-up drawer. (BTW, he's no longer the 5-year old since we celebrated his birthday over spring break. So bittersweet....)



All original text and photographs copyright: Carrie Minns 2009-2011

Tiny Bits of Hope Wrapped Up in Goat Cheese Love

Yes, it's absolutely true that it rains here. I mean really rains. As in November through May you can expect a 50% chance rain on any given day which is most days. Half the year. Half the year with gray skies, wet shoes and saturated, moss-filled lawns.

There's a large percentage of us who welcome the start of the rainy season in the fall. We're ready to head inside. To have some quiet time of introspection. To pull out wool scarves, down jackets and rain boots. To make soups, pots of chili and braised meats. I am one of those people. As a matter of fact, being a native of this wet world, if I go too long without rain I start to get itchy.

Of course, fall leads into winter which is welcoming in its own stark way. A lack of clutter. A time to clean our mental house. To take blank sheets of paper and write out our goals, our dreams, our hopes for the new year.

Which brings us up to the last moments of winter, just days from the start of spring. Those days when I know we still have at least 3 1/2 more months of rain but when I am ready to have this heaviness lifted from my mind. To see my family in bright, clear detail as opposed to dim, hazy light. To trade in the movies on the couch for bike rides along the river. To retire the soup pot and fire up the grill. To see the outside world decorated in something other than neutrals.

And just when I can't take the gray and rain one more day and feel like I'm going to start scratching the ceiling....

The days grow longer. And while not sunlight per se, it is light...later. And that light bekons me outside where I welcome the chance to do even that never-ending chore of weeding...in-between rain showers.

And while I'm outside I start to look around and notice that there are little bits of color waiting to be found.

Little nubs on trees.

New shoots poking their way past rain soaked leaves.

Chives that have filled in with their long, slender green leaves. Leaves that are just waiting for me to snip and use in a recipe.

And overnight it seems, those lovely daffodils raise the curtain on their spring spectacle. The viewing of which does wonders to lift the spirits.

And even though these are all but tiny hints of what's to come, they help. Somehow the gray sky doesn't seem nearly as oppressive. The rain not nearly so inconvenient since the air is warm(er). The mind somehow less foggy.

And it is my dearest hope that all of the people in Japan who have lost so much after the terrible wreckage and destruction of the earthquake and tsunami may start to see tiny hints of hope. Fragments of color. Something, anything, that can help to lift the extraordinary sense of loss and despondency they must surely be feeling.

Hints of Hope
Here are some folks trying to help out. Trying to send a tiny hint of hope to our friends across the ocean.

Portland's own Wieden+Kennedy designed a print to raise relief funds. The first run of posters already sold out but a second one is in the works. Click here to see their lovely creation.

Here is another beautiful print designed by Los Angeles artist, Nan Lawson, to raise relief funds for Japan as well.

...

Tiny Bits of Chive All Wrapped Up in Goat Cheese Love
I cannot get enough of this goat cheese spread. I make it year-round with whatever kind of fresh herbs are available in my garden. For the past few months I've been using rosemary...that winter-hardy herb...but I'm delighted that I can give good ole rosemary a rest and snip some fresh chives. In the summer, I love to use basil. Of course, you could use a medley of any of your favorite herbs. My daughter and the 5-year old love this spread as well and are always thrilled to find it set out on the table along with some flatbread crackers, dry salami and cucumber slices. My 3-year old nephew will inhale an entire 8 oz portion of this spread if left alone with the bowl. Needless to say, it's a winner, unless of course, you don't like goat cheese but then I can't really help you out. Sorry...

Ingredients
8 oz plain goat cheese, softened
3 tbsp olive oil
2 garlic cloves, thinly sliced
1 tbsp fresh herbs, chopped: rosemary, basil, chives, oregano, thyme or any combination of these

Directions
In a small saucepan, heat your olive oil over medium-low heat. Add your garlic cloves and let "simmer" for about 3-5 minutes or until the garlic is soft and fragrant but not brown, stirring often. Careful not to burn your garlic. Turn down your heat if necessary.

If I'm using rosemary, I usually add it in with the garlic cloves and let it simmer as well to help mellow its flavors. You can also do this with any of the other herbs. 


Once the garlic has finished cooking, remove the pan from the heat and allow the oil to cool to room temperature. After that, remove the garlic from the pan either by straining it or doing like I do and just picking it out with a fork. (Goodness knows, I don't want to have to clean a strainer.)


Put your goat cheese in a medium bowl. Add in 1-2 tbsp of the garlic infused olive oil. I usually add in 1 tbsp and taste it and then add more as I desire. Using the same fork I used to pick out the garlic, I stir up my cheese and oil. Then, I add in my fresh chives and gently stir to evenly combine.

Spoon your delicious spread into a lovely bowl. Top with a few sprigs of the herb you used. Set out with some crackers, cucumber slices and dry salami and Voìla!...an appetizer to impress. (Although I've been known to eat it out of the container, standing at the counter, with no one to impress but myself and it's still good.)

Enjoy.....

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AM Northwest
Spent Wednesday morning down at AM Northwest as part of their Pacific Disaster Relief fundraiser. I was on hand to talk about what you should have in your pantry.


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St. Patrick's Day
In case you're looking for a little inspiration for St. Patrick's Day reveling, here are a couple sites to check out:

One of my absolute favs, They Draw & Cook, has a collection of 6 recipes for a Happy St. Patrick's Day currently on their home page.

Something I'd never hear of before...Colcannon....a classic Irish potato dish you'll find over at Food for my Family.

Some Lucky Green Velvet Baby Cakes that Jenny has whipped up over at Picky Palate.

My sweet friend, Katie, has some Honey Marmalade Mustard Glazed Corned Beef over at GoodLifeEats. My stomach is growling just looking at the pictures.

And this recipe over by Aran over at Cannelle et Vanille isn't "Irish" per se but I thought all of the lovely greens help set the tone for ye olde leprechaun holiday.

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Organization Project
Moved bags to be donated from entry-way to hall-closet alcove. People kept tripping over them.

...

PS:
I'll be back in two weeks. Spending some quality time with the family during spring break......
Cheers!



All original text and photographs copyright: Carrie Minns 2009-2011

Garlic Shrimp with Spaghetti...An Easy Dish Yet a Privilege to Prepare

As we slowly pulled into the lot the first thing I noticed was the police car. It could have been a coincidence. Just a routine drive through the neighborhood most likely but my heart sank a bit as I thought to myself, "Please keep them safe. Please let them be treated kindly."

We climbed the open, outdoor staircase and knocked on the door. As the father pulled open the door we were led into a clean, sparsely furnished apartment. The lights were dim. The place was quiet. My friend, Stefani, shook hands with the father. I followed behind. The mother appeared from around the corner. A huge smile across her face. And then little ones slowly made their way into the living room. The boys in their best khaki outfits. The girls in lovely dresses. Stefani and I trying to blink back tears of emotion at their gesture of being so dressed up for their photographs.

At first, we had all eight of them bundle up. I thought the lighting would be better outside. But somehow as I clicked away, I realized that to cover up their outfits was a shame. No these pictures wouldn't be the ones. We would make do with the light inside.

With coats set aside and everyone gathered in the kitchen, I snapped away at their family. Two parents. Six children. And I tried to make sense of what I had been told about them. Left their home in the middle of the night to escape civil war violence. Spent six years in a refugee camp waiting to come to America. Six years.

When I was done with the whole family. I took pictures of the parents. So beautifully regal in the way they looked into the camera.

After the parents, I snapped pictures of each child. They were reluctant at first but then the littlest one came forward in her long white dress with the little pink flowers. She encouraged her brother to get in on the photography shoot. They were precious. Holding hands. Posing unabashedly for the camera. I wanted to reach out and just bundle them up in my arms.

The older ones. The almost teenagers. Were shyer. More self-concious. And yet, despite their efforts to stay reserved, the camera captured their personalities. A shy one. An outgoing one. One of mature beauty. And a littler one, not quite sure about himself...yet.

The eldest children said they went to the nearby middle school. I thought, "Please, please let them be treated well."

We shook their hands and said good-bye. Stefani promised to be back soon with framed copies of the photographs.

On the car ride home, my dear friend explained to me that within 30 days of moving to the United States, all of the children must be enrolled in school. The parents, usually the father, have about 8-9 months to find regular employment. The organization she works for, Lutheran Community Services, helps support refugee families like this one through their arduous transition of settling in the United States.

I tried to comprehend what it must be like to move to a foreign country, to learn a new language, a new school system, a new culture and find employment all in one year's time. I thought of the things on my To Do list that had been languishing on there for not just a year...but years. Fix broken window in living room. Put photos of kids in photo albums. It's almost embarrassing to type that. They are extremely trivial in comparison.

And so, while I can write and say the words - Violence, Civil-War Unrest, Refugee Camp - I can't really know what it is to experience them. No. Not really.

But I can know what it feels like to look into their eyes. To be taken away by their beauty. To want desperately for them to be treated well. To want to gather up the little ones and hug them. To be overcome with emotion by a long white dress with little pink flowers.

And I can know on some level, that the dinner I'm cooking for my family....this simple little dinner of shrimp and pasta...is a privilege to be able to cook in my own kitchen. And it is a privilege to sit around our worn kitchen table. In safety. Eating our meal together.

And I can know what is is like to hope that this family of eight...that I had the privilege of photographing...can now sit around the safety of their own kitchen table and do the same thing.


...

Garlic Shrimp with Spaghetti
I love this dish. So fast. Perfect for a weeknight. I use frozen shrimp for this. I find that I use a lot of frozen seafood in the winter. Many times frozen seafood, once thawed, is fresher than the "fresh" fish at your grocery store especially when the seafood was frozen soon after being caught. I have made this with bow-tie pasta and penne but my favorite pasta with this are the longer types - spaghetti, spaghettini, fettucine and so forth. And I must insist on one thing...that you use fresh Italian parsley. It is easy to find in the grocery store (or perhaps your garden) and lasts a long time in your crisper especially if you wrap it in a paper towel.

Ingredients:
1/2 lb spaghetti
1 tbsp butter
1 tbsp olive oil
1 lb large shrimp, peeled and deveined (dethaw, if frozen)
4 garlic cloves, thinly sliced
1/2 c reserved pasta water
juice from 1/2 a large lemon
1/4 c chopped Italian parsley
salt and pepper, to taste
grated parmesan cheese

Directions:
Bring a large pot of water to a boil. Sprinkle in some salt and then, drop in your spaghetti. Cook 8-10 minutes or according to directions on packaging.

Meanwhile, heat a large skillet over medium heat. Add your olive oil and butter and heat until butter is melted. Drop in your garlic and cook for about 1 minute. Add in your shrimp and saute over medium heat 4-5 minutes or until the shrimp has turned pink all over.

(For some reason typing that just now made me think of the riddle: What is black and white and red all over? A Newspaper. Ha! Ha! But I digress...)

By this time your pasta should be done. Before draining it, scoop out a 1/2 c of the pasta water and set aside. Then, go ahead and drain your pasta.

Once the shrimp has finished cooking, add your 1/2 c of reserved pasta water, the lemon juice, parsley and salt and pepper to taste. Maybe 1/2 tsp of salt...1/4 tsp of pepper... Then, stir gently to combine.

I like to put the pasta in a large pasta bowl and pour the shrimp over the top. Then I gently toss everything together making sure to coat the spaghetti with the delicious garlicky-lemon sauce. Scoop up into individual bowls and sprinkle with parmesan cheese. Yum....

Note: If you have an 11-year old who loves shrimp like I do and he is first in line to serve himself up....make sure you let him know that he has a 6 shrimp ration. Otherwise he will take up to 12 or 15, leaving only a few meager ones to be split between the remaining four members of his family.

Enjoy

Yield: Serves 4...but in our house, it serves 5 since the Kindergartner eats like a bird.....

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Spring is Springing
I just adore the work of clay artist, Rae Dunn. Her pottery always catches my eye. And today was no different. I happened to come across her post announcing her new spring plates. Adorable. You'll have to check them out here.

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Organizing Project Progress
The bags to be donated are still in our entryway. We are just stepping around them. They don't seem to be bothering anyone.


All original text and photographs copyright: Carrie Minns 2009-2011

The Super Duper Pooper Scooper...Makes White Bean and Kale Soup

"I feel like a...like a...sh@$ shoveler. I can't help it and I know I'm like a broken record whining and moaning about this every year at this time. But I do. Every year there's this grand celebration about gifts and giving but once it's over and everyone has moved on to the next "big thing" who has to take care of the clean-up? Go through the old stuff to make room for the new stuff? Figure out what to do with the old stuff? Dump? Goodwill? Craig's List? Me, the sh@$ shoveler, that's who. Where's the giving in that?? I should have known that this would be part of my destiny. All those years of my parents handing me a bucket and a shovel and pointing to the dog pen while my father called out, 'There she goes, our little Super Duper Pooper Scooper!'"

And on and on I went, lamenting to one of my dearest, dearest friends about the aftermath of the holidays. Same old song and dance. But I can't help it. It's how I feel every year. The prospect of a pile of new stuff coming into our house just doesn't thrill me the way it might for other people. I tend to be cranky about it. I've been called Scrooge. I've even been told by my sweetie that I can be downright "scary" about the whole thing. And I know that any family member of mine who might be reading this right now is probably rolling his or her eyes....."Here she goes again."

But here's the thing....nothing thrills me more than a small handful of freshly sharpened pencils. A medicine cabinet that is organized and labeled. Lego pieces that have been separated into individual bins - Small, Medium, Large, People...as opposed to dumped into one big bin or "Horrors!" strewn across the floor making it difficult for people to walk down the hallway without knocking over a prized creation. A toy closet with up-to-date toys as opposed to one filled with toddler toys no longer used or wanted. A bookshelf with just a few loved possessions on it. Less is more. Less is more. Bring more stuff in the house and now "we" (ie: me)  have to find a new place for it. In closets that are already full.

As the years have gone by and time has become scarce due to the magnitude of responsibilities required for raising a family, I haven't been able to indulge my OCD tendencies like I used to. Organizing and purging take a lot of time. But, opening a closet, a cupboard or just walking in our garage has become a hazard. And every passing day, I become grumpier and grumpier about the situation.

And then, the funniest thing happened. I hung up the phone after my "vent session" and paragraph one, above, kept replaying in my mind. Over and over and over. And what I heard was that I am, in fact, the "Super Duper Pooper Scooper." So let's get going. Less talking...more walking. Just like the dishes....can't think about it. Just do it. And so, right at that very moment, I grabbed my labeler, wrote garbage on one bag and donate on another and ran up the stairs. I hauled everything out of my medicine cabinet and my toiletries drawer and dumped it on the floor. I wiped down the shelves. Dug out from another closet the organizing bin I'd purchased years ago for my drawer. Fired up the labeler. Categorized. Organized. Pitched. Purged. And not but an hour or two later, I stood back and admired my new sparkly clean and organized bathroom. I felt refreshed. I could breathe.

Right then and there, in that moment of blissful deep breathing, I decided that this had to continue. I had to make this a goal for 2011 - Clean out all closets, and dare I say it, the garage!! Lighten the load. And so, my dear friends, I have blocked out a regular time each week that I will be purging based on my prioritized list. Whatever gets done during that time is what gets done. I have been trying to talk my dear friend and neighbor into doing this with me. It could be like a race. As soon as the last ones are on the bus, we announce what we are organizing that day and then,...."On your mark get set go." We would meet back up at lunch time to discuss our progress. A little competition is always good for getting things done.

Want to join me...us? Choose your day, afternoon, evening. Perhaps tell me what is first on your list to organize. A little accountability is always good. I will be posting at the bottom of my weekly posts, what I will be organizing that week and whether or not I finished the project from the week before. That's my way of being accountable. Once winter is over....the spring cleaning may already be done.

In the meantime, as a way to lessen what actually comes into our home, I will continue to preach my time-honored mantras to my tribe:

Less is more.
Use up what you already have. 
Don't just buy to buy.
Take a moment to actually consider your purchases. 
Purge what is no longer needed. (This does not mean throw it in the garage or an already full closet.)
Time is a gift.

Hopefully one day, on the way from one ear to another, what I'm staying will get stuck there in the middle.



And speaking of gifts, here is one for one of you.....

Seattle's Best Coffee Curiosity Pack

The kind people at Seattle's Best Coffee have sent me a Curiosity Pack - 5 blends, 1 box - to give to one of you. I think the idea is quite ingenious. It's a way to try out a variety of blends, without having to purchase large quantities, in order to determine which type of coffee you like best. Mild, light, crisp...to bold, dark, intense. Should you be interested in receiving this little gift, leave me your name and email address in a comment below by the end of the day Friday, January 14th. I will draw a name from a hat and email the lucky person.

And while you're leaving comments....does anyone have any tips for organizing my nemesis....LEGOS!!



White Bean and Kale Soup Peppered with Pancetta

Since I was so busy with my organizing frenzy, no plans were made for dinner that evening. No inspiration was to be found. However, preaching my own mantras to myself, especially, "Use up what you already have.", I went to the cupboard and discovered I still had the ingredients for a soup I had planned to make the week before but never did. My family loves this soup and it incorporates one of those nutrient filled winter greens...kale. I'm sure if you wanted a vegetarian version, you could omit the pancetta and substitute vegetable stock for the chicken stock. Wouldn't be quite as richly flavored but would still be good, I'm sure. If you don't have cannellini beans, you could substitute any other white bean that you like. Make sure you read through the recipe below before starting. Dried beans are added at a different time than canned beans.

Ingredients:

1 lb dried cannellini beans OR 3 15-oz cans cannellini beans, drained and rinsed
2 tbsp olive oil
4 oz pancetta, diced
1 large yellow onion, peeled and diced
4 large carrots, peeled and diced
4 large celery sticks, diced
5 garlic cloves, minced
1 tsp salt
1 tsp dried oregano
pinch of red pepper flakes
freshly ground black pepper
10 cups chicken stock
6 c loosely packed kale, chopped (I prefer lacinato kale.)
grated, parmesan cheese

Directions:
If using dried beans, rinse and pick over the dried beans, removing any possible pebbles. Put them in a heat-proof bowl. Cover beans with 8 cups of boiling water and let them soak for 1 hour. When they are finished, drain them in a colander. Meanwhile, start the rest of your soup.


In a large soup pot, heat your olive oil. Add pancetta and brown, about 5 minutes. Add onions, carrots and celery. Saute until soft about 8 minutes. Add garlic and saute 1 minute more. At this point you can remove from heat until your beans are ready.

Once dried beans have finished soaking, add them to the pot with your vegetables. Stir in the oregano, red pepper flakes, salt, a few cracks of black pepper and your chicken broth.

Bring the soup to a boil, then lower heat and simmer for 45 minutes. (30 minutes if you're using canned beans.)  Test for seasoning. Adding a bit more salt and pepper or red pepper flakes if needed.

Add your kale to the pot and if using canned beans, add them at this point as well. Simmer another 30 minutes until beans are soft.

Ladle into soup bowls. Top with grated parmesan cheese and enjoy.

Yield: One big pot full.


Super Duper Pooper Scooper Goal:
Jan 3-9 - medicine cabinet/toiletries drawer - done.
Jan 10-16 - dreaded shelves in game/toy closet


All original text and photographs copyright: Carrie Minns 2009-2010

Baked Minestrone to Evoke Memories Long Since Passed

I had been forewarned about the hairpin turns but what I hadn't been prepared for was the splendor of the canyon ablaze in reds and golds. The tiniest of the three of us had somehow managed to wedge herself in the "back" as we headed south in the cherry red sports car. The beauty of the Smith River Canyon in deep fall zipping past our windows. Each one of us was feeling a bit homesick as the holidays approached. So, our driver was taking us home. One of those "college weekends at home." To her home. Dolly and Kenny quietly crooning in the background...her Christmas album that always has top bidding as the first one to play each year. The three of us talking about this and that. Nothing much. Heading deeper and deeper into the dense forest.

Funny how our memories work. Only the keenest among us remembering everything. Most of us only remembering fleeting moments within moments. But sometimes those brief but remembered bits of time passed leave an indelible mark on us. We carry those bits around with us throughout our lives. Over time, we jostle those memories around in our heads. And they evolve. Take on different shapes. The sharpest details tend to fall by the wayside. Details no longer of importance. And the edges begin to soften. But one thing never changes....when. We can never change when those memories actually occurred and what they taught us about ourselves or others who surrounded us at that time in our lives.

Seeing as my college "mode-of-transportation" was a bike, I was quite thrilled to have spent the past 5 hours riding shotgun in the cherry red sports car and only felt a tinge of guilt as our tiny friend unravelled herself from the back of the two-seater car after pulling into the driveway. Here we were. At the childhood home of our dear friend. Our first time visiting. We entered her gracious home and for the rest of the weekend, we were treated to glimpses into her childhood. Into bits and pieces that made her who she is. Her bedroom with the canopy bed. The bathroom she shared with her sisters. The white carpeting in the living room. The restored Victorian where they spent numerous special occasions. Her family's place of business. The bay. The barn in her backyard. Her mother. Her father.

Sometimes I wonder if you can truly know a person without knowing her family. Her hometown. All the places and people that touched her during those most impressionable years of childhood.

We sat around that large wooden table in her family room. Talking. Petting her dog (or was it dogs?) that reminded me of my family dog. Her mother, who had been just out of our vision in the kitchen, was now setting down bowls of minestrone in front of us. The warm and comforting smell causing my stomach to growl. And looking down into the bowl, I had to smile. Dancing around in my soup were black olives. The same black olives, back at my home, we would have put on our fingers like puppets. The same black olives my grandmother would have set out with sweet pickles and celery topped with cream cheese and paprika at Thanksgiving. And suddenly, surrounded by my dear friend's family, in her childhood home, eating a simple meal of minestrone soup, I didn't feel so homesick anymore. And no matter how many details fall off the edge of the memories from that weekend, I'll never forget the warmth. And it's those same feelings of warmth and family that define my dear friend to me. A friend whom I'm still fortunate enough to have in my life.

Baked Minestrone
by Linda Macdonald

I make this soup every fall. Sometimes a couple times during fall. So easy. So delicious. And, my favorite part are those simple black olives. I am not sure what the "baked" in the title of the recipe is meant to imply, but I am not one to argue with the creator of such a scrumptious dish. Now, Linda's instructions have you precooking your pasta before putting it in. I'm guessing that is to help prevent it from getting too soggy. I am always too lazy to do this step since it means washing another pot so I just throw my pasta in to cook in the broth about 15 minutes before I want to serve it. I also use 2 32-oz boxes of beef broth and omit the water since I don't want to waste the leftover broth. I will then add in some water if the stew has simmered down quite a bit and more liquid is needed. But however you do it, I hope you'll make a batch this stew and experience your own feelings of warmth and family as we approach the holidays.

Ingredients:

2 lbs stew meat, cubed
1 c onion, chopped
4 garlic cloves, minced
1 1/2 tsp Italian seasoning (I used Herbes de Provence because it's what I had on hand.)
OR 1 tsp oregano, 1 tsp basil and 1/2 tsp pepper

3 15-oz cans beef broth

2 c water

1 15-oz can of diced tomatoes, plus juice

1 1/2 c zucchini (approx 2)

1 c carrots

1 15-oz can kidney beans, plus juice
1 15-oz can medium, black olives, plus juice
1 c shell noodle, pre-cooked
parmesan cheese, grated
salt and pepper to taste

Directions:

Generously salt and pepper your stew meat. Heat a tablespoon of olive oil in a large soup pot over medium to medium-high heat. Brown your meat - possibly in two batches to prevent it from "stewing".

Add in your onions, garlic and Italian seasonings and cook another 3-4 minutes until the onions are starting to soften.

Add in your broth, water, tomatoes, zucchini and carrots. Bring to a boil, then reduce heat and simmer for at least 30 minutes and up to an hour.

Add your kidney beans, black olives (and pasta, if you did not pre-cook it) and cook at a high simmer for another 15 minutes. If you pre-cooked your pasta, add it to the mixture right before serving.

Taste and adjust seasonings if necessary.

Ladle into shallow soup bowls. Top with parmesan cheese. Serve with some crusty bread and Caesar salad on the side. Enjoy....

Yield: One big pot full


All original text and photographs copyright: Carrie Minns 2009-2010

AM Northwest is in MY Kitchin' and We're Making "Soup on Monday"

When the kind, sweet people at AM Northwest asked if they could film a cooking segment in my kitchen, my first thought was, "Oh no, now I really am going to have to clean out that pantry." There's not much you can't find in my pantry. I like to keep my kitchen well-stocked with staples. Sometimes that's a good thing. Sometimes not. But regardless of which way you look at it, that tiny little closet was much in need of an overhaul. I could even see the eyes widen of one of my dearest friends when I told her of this opportunity and then, she glanced at my pantry. She, a former, professional organizer, kindly gave me some helpful tips. "Okay, you're going to need to pull everything out of there. Wipe it all down. And then, only put back in what you're actually going to use." I was grateful for her advice.

But, in true Carrie Minns procrastination fashion, the day before an actual, TV camera would set forth in my kitchen...I decided to clean the fridge first. "This won't take long. I'll get to the pantry in a little bit." Armed with a soapy scrubber and a sharp knife for chipping off "who knows what" on the side door, I went to work making the fridge shine.

Pleased with my work there, I headed toward the pantry but then, found myself drawn to the drawers of school paperwork that had not been sorted through in at least 2 years. My thinking was that, "I must clean out these drawers because what if I need to move items from the pantry into these drawers? What would I do then? There would be no room."

The sun was on her downward arc, my littlest one was following my every movement, people would be clamoring for dinner soon and I was starting to lose steam. I stood at the door of the pantry and stared. I half-heartedly took down some items from one shelf. Spruced them up. Put them back. Managed to do that same process with one more shelf. Swept the floor and then, decided, "Good enough." I turned and headed to the kitchen table where the 5-year old was waiting to challenge me in yet another titillating game of Candy Land.

A few weeks ago, my friend Fran asked me what I thought when I saw myself on the TV. "Do you find little things that you want to change? Are you overly critical of yourself?" And I told her honestly, "The older I get, the easier I am on myself." Somewhere along the way I realized that I'm just doing my best. Not perfectly by any means, but just like everyone else, I'm going about life the best way I know how. Years ago, I would have stayed up until 2 in the morning to clean out that pantry but now, I've realized that I do what I can. The pantry will always be there, but the 5-year old waiting to "whoop" me in Candy Land, won't.


If a video screen does not appear above this line, click here to be taken directly to the site.
And hey, check out that fridge, lookin' good...

To further expound on the TV segment, I do try my best to meal plan every week. I look at the schedule ahead and see how much time I have to cook on any given night. I consider what is in-season. Then, I write down some idea for dinner Monday-Thursday and Sunday, whether scribbled on a post-it note or put down officially in my planner. Friday is our family pizza night (and my night off.) Saturday, I'm never sure what will end up happening or whether I'll find something at the farmer's market that morning so I usually leave it up in the air. Sundays are our true "Family Dinner" night. I always plan to make something a little more special and the kids rotate having to partner with me to make that meal. I get to have some company and they get to learn some cooking skills. Then, it's back to cleaning out the fridge, for "Soup on Monday."

Here's a link to an actual recipe that mimics the soup I made on the segment: Rainy Day Vegetable Soup


And, if you want to look further into meal planning, here are two websites dedicated to meal planning.
My friend, Jane Maynard, plans weekly at: This Week For Dinner
And my friend, Tricia Callahan, plans monthly at: Once a Month Mom


One last thing, if you'd like an incredibly beautiful reminder of all the bounty that this season has to offer for meal planning, check out this desk top calendar which currently graces the screen of my computer:
November Calendar by Shanna Murray and Jen Causey


Have a wonderful weekend, my friends!



All original text and photographs copyright: Carrie Minns 2009-2010

Zesty Salsa...and a Gift For One of You

"This may quite possibly be, the craziest thing you've ever done before leaving on a trip." (pause) "No...this IS the craziest thing you've ever done before leaving on a trip considering you need to be up by 4 am and you still haven't packed."

I was listening to my handsome guy as I lowered my jars of "zesty salsa" into their water bath and I knew he spoke the truth...but I couldn't help myself. No. This is how I operate. Sometimes I need a serious "fire lit" to get anything done and a few hours before leaving on a trip for 4 days without my family seemed like the perfect time to can salsa.

Ever since I had generously been invited to watch Chef Clark of Wildwood give a canning demonstration this summer, while at the same time dining on his fine cuisine, I have been intrigued to can. Canning is not my "department". The first (and last) time I canned anything was when I was a shiny, new bride. (A long, long time ago.) Interestingly, I canned salsa then too. The recipe called for worcestershire sauce. (Need I say more.) I never actually tasted that salsa but somehow felt confident enough to give it away to family and friends for Christmas. Curiously, no one ever said anything to me about it, especially things like, "I loved your salsa. It is to die for."

I've always left the canning up to my lovely, lovely mother. Upon arriving at our home for Christmas, she and my father will unload their boxes full of gifts. One of those boxes is always filled with gift bags. Sometimes they are homemade. Sewn from soft, Christmas-red fabric. Other times, they arrive in humble paper bags with ribbons cascading from their handles. Either way, those on the receiving end of this thoughtful gift can't help but reach into the bag, pull away the tissue paper and admire the gift she beholds. A jar of deep plum Blueberry Jam. Possibly a jar of downy, pale green Dilly Beans. And always, a jar of luminescent orange Pepper Jelly. The colors...so enchanting. The gift...so generous.

I had inspected the Heirloom tomatoes I had bought the week before at our farmer's market and I knew it was now or never. Not yesterday. Or two days ago. (That would be much too civilized and orderly.) No, it was right now. Now, when I should be making dinner. Now, when I should be packing. Now, when I should be printing out an excel spreadsheet with the who, what, where, when and why of "The Lives of Our Children" and a menu of dinner suggestions for the four days I would be gone in the hopes that they would eat more than pizza. Somehow I managed to pull my three jars out of their warm bath, set them on the counter, pack, get a healthy 4 hours of sleep, kiss my chickens good-bye while they slept and be whisked off in the middle of the night just in time to catch my plane to San Francisco.

Upon arriving home after my trip, hugs were given out all around. The loot I came home with was inspected. And then, I headed straight into the kitchen to check on my 11th hour project. There they were. Still sitting right where I had left them. Looking at those jars, they made me smile. I don't know. There was something so, so...wholesome about them. So...motherly. So..."hand-crafted." So...simple. And with their kaleidoscope of colors...so lovely. I pulled my little guy up on my lap, having desperately missed his hugs while I was gone, and admired my handiwork. There were only 3 of them. Not quite enough to go around to everyone for the holidays but even so, I felt a deep sense of satisfaction. A minute or two went by before my littlest one motioned for me to come closer. Under the assumption that he, himself, was going to comment on the pretty jars, I had to quickly choke back the immediate rush of tears when he whispered in my ear, "Please don't move to China." (His small way of saying he missed me.)

Zesty Salsa...and a Gift for One of You, My Dear Friends

Now, I don't make it a habit to endorse anything that I haven't stumbled upon on my own. Or that I don't regularly use but the kind folks at Jarden Home Brands have generously offered to send one of you, my kind friends, a Ball Canning Discovery Kit...for free. And since technically, I have actually tried it out and found it to be quite the slick little kit, (especially for novice canners like me) who am I to turn down their thoughtful offer. I know that you all are a bit comment-shy which is fine, really...but in this instance, should you be interested in possibly receiving this gift, you'll need to leave me a comment below by Friday, October 15, with your name and email address. Recognizing that the comment feature here on blogger is not exactly "user friendly" here's a little tip: If you do not have a google account and have no desire to obtain one, choose the "anonymous" identity and then, in the body of your comment leave your name and email address. Sometimes the comment doesn't post right away and you'll need to hit "preview" first. I'll then put your names in a hat and have my littlest guy pull one out to determine the benefactor of this here gift.

One last request, since I'm new to canning, should you happen to be leaving me a comment below, I'm curious what you might be canning. If you've been canning for a long time, what is your favorite food to can? If you're just trying it out for the first time, what are you anxious to try?

If you're a canning pro and simply want the recipe, I've typed it up below. I did actually taste this salsa and "Yum!" So delicious. I think "Zesty" is the perfect name for this salsa with it's bright and lively mingling of flavors. The only change I made to the original recipe was to switch out green peppers for red. Other than that I stayed with the "tried and true" recipe to avoid a little thing called...botulism.

Ingredients:

5 c chopped, cored, peeled tomatoes (approx 10 medium)

2 1/2 cups chopped seeded green bell peppers (I used red.)

2 1/2 c chopped onions (approx 1 lg or 2 med)

1 1/4 c chopped, seeded chili peppers (hot banana, Hungarian, etc.)

2/3 c cider vinegar

1 garlic clove, finely chopped

1 tbsp finely chopped cilantro

1 1/2 tsp salt

1/2 tsp hot pepper sauce, optional

Directions:

Prepare your gear by washing you jars, lids and bands in hot, soapy water. Rinse well. Keep jars warm until ready to use to reduce risk of jars breaking when filled with hot food. You can heat them in a pot of simmering water or in a heated dishwasher.

Fill a stockpot that is at least 7 1/2 inches tall and 9 1/2 inches in diameter with enough water to cover jars with at least 1 inch of water and heat to a simmer.

Combine tomatoes, green (red) peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce (optional), in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.

Ladle hot salsa into jars, leaving a 1/2 inch headspace between the food and the rim of the jar. Remove air bubbles by sliding a small, non-metallic spatula inside the jar and gently pressing food against the opposite side of the jar. Re-measure headspace. If needed, add more salsa to meet the 1/2 inch headspace recommendation. Wipe rim; center lid on jar. Screw band until fingertip-tight.

Place filled jars into canning rack, then lower into stockpot of simmering water, ensuring jars are covered by 1 inch of water. Put lid on pot. Heat to steady boil and boil for 20 minutes. Remove stockpot lid. Wait 5 minutes, then remove jars and allow to cool for at least 12 hours. Press on center of cooled lid. If jar is sealed, the lid will NOT flex up or down. Whoo! Hoo! You've just canned. You can store your jars of zesty salsa in a pantry for up to 1 year.

Enjoy...

Yield: 3 pint-sized jars of salsa

PS: Truth be told...you could also bag the whole canning aspect of this recipe and simply enjoy this "zesty salsa" fresh from the pot. (Well, maybe let it cool down a bit, but you know what I mean.)

All original text and photographs copyright: Carrie Minns 2009-2010