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Ok, I’m aging myself here, but is there anyone else who remembers Schoolhouse Rock on Saturday mornings? The idea was to teach kids with cute little cartoons and catchy songs between Captain Caveman and Josie and the Pussycats. (Yes, my childhood cartoons were very highbrow.)

Well, here’s the one about July 4th. I still remember it. But do I remember the Declaration of Independence, the thing I was supposed to remember from this educational ditty?! Noooooo. I remember some dude chasing a woman throughout the video. That’s what I picked up from that educational video. The pursuit of happiness that the founding fathers declared was the right for a weird guy to chase you during important meetings.

Happy Independence Day. Here’s to life, liberty and pursuit of happiness. Run.

(3 votes, average: 4 out of 5)

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So my friend, Sandy (who has an excellent blog by the way) designs books for publishing. She heard that I was mourning my camera so she sent me a copy of a great cookbook that she’s just finished working on called Troy Mill Farms Cookbook - Our Favorite Strawberry Recipes. Isn’t she sweet? Strawberries are at their peak now so what better time to whet your whistle by sharing a recipe from it? Excuse my drooling while I show you this photo.

Sandy’s Strawberry Salsa
1 qt strawberries
¼ cup onion
1 cup tomatoes
1-3 jalapeños (depends on how hot you like it!)
2 tsp cumin
1 Tbsp fresh cilantro or 1 tsp dried
2 tsp white vinegar
¼ tsp salt
¼ tsp pepper

Put all ingredients in food processor. Chop to desired
consistency. Best if made at least 2 hrs before serving.

Sounds good, no? And so I’m giving it away to one fabulous reader. All you have to do is leave a comment and we’ll draw a number for one lucky winner on June 28. Good luck, my chickens!

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If you automatically think foods named alliteratively are junk foods marketed to kids, well, I’ve got something to tell you. You’re probably right. I mean, think of all these great gourmet treats… Captain Crunch, Dunkin’ Donuts, Frosted Flakes, Ding Dongs and Fiddle Faddle (the latter which reminds me of my great aunt, Hilda, who used to say this when she got flustered.)

But today, we break that rule, brothers and sisters. Because Ina Garten’s Pesto Peas and Pasta is just the kind of cool, creamy salad that’s great for your next pool party. This is no treat marketed to children although my kids love it.

I borrowed this pic from a friend so you could see how lovely it looks.

Pesto Pasta & Peas

1 lb. fusilli, rotini or shells
1/4 c. olive oil
1 1/2 c. pesto sauce (storebought is fine, but homemade is even better)
10 oz. frozen chopped spinach, thawed and squeezed dry
3 Tbsp. of fresh lemon juice
1 1/4 c. mayonnaise
1/2 c. freshly grated Parmesan or Pecorino
1 1/2 c. frozen peas, thawed
1/3 c. pine nuts
Salt and pepper to taste

Cook the pasta until al dente and drain. Toss with olive oil and cool to room temperature. In a food processor, combine the pesto, spinach and lemon juice. Add the mayonnaise and blend well. Add this mixture to the cooled pasta. Add in the Parmesan, pea and pine nuts. Season with salt and pepper.

(1 votes, average: 5 out of 5)

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So I became a mom, right? And I bake and bake and bake…this one hates coconut, this one only likes vanilla, this one hates nuts. But when does Mama get a cake of her own, I’d like to know!? This is the first year I’ve baked MYSELF a cake. I think I broke some unwritten Mama law in that I made a cake that ISN’T anyone else’s favorite. It’s mine. And you see all that frosting, 800 calories per spoonful and worth every stinkin’ bit of it! It’s only once a year.

“It’s My Birthday” German Chocolate Cake

4 oz. bar of sweet dark chocolate (try not to eat this raw…you’ll need it)
2 c. plus 2 Tbsp. cake flour
1 tsp. baking soda
1/4 tsp. salt
1 c. butter, softened
2 c. sugar
4 eggs, separated
1 c. buttermilk
1 tsp. vanilla

FROSTING (THE GOOD STUFF)
12 oz. can evaporated (NOT sweetened condensed) milk
1 1/2 c. sugar
3/4 c. butter
4 egg yolks, slightly beaten
1 1/2 tsp. vanilla
7 oz. package of sweetened shredded coconut
1 1/2 c. chopped pecans

Grease 2 (9″) round cake pans and line with parchment paper. Melt the chocolate in a double boiler (I use a glass bowl over a pan of simmering water.) Stir until melted. Sift flour, baking soda and salt.

Beat butter and sugar on medium speed until light and fluffy (you know, like Snuggles, the fabric softener bear). Add the egg yolks, 1 at a time, beating well after each addition. Slowly mix in the melted chocolate and vanilla. Add the flour mixture alternately with the buttermilk, beating well after each addition.

Beat the egg whites until stiff peaks form. Fold the egg whites into the batter.

Bake at 350° Farenheit for 30-35 minutes. Cool 15 minutes and remove from pans.

THE BEST PART:

Place evaporated milk, sugar, butter, egg yolks and vanilla in a medium saucepan. Stirring constantly, cook on medium heat for 10-12 minutes until it turns golden brown and thickens slightly. Take off heat and add coconut and pecans. Let cool until it’s a frosting consistency, about 15 minutes. Slather it on the cake or just sit down with the bowl. It’s YOUR birthday, right?

(1 votes, average: 5 out of 5)

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You should already know because of the title but:

You’ve seen this in your produce section, right? I keep mine in the freezer and grate it as needed.

So these cookies require two kinds of ginger.

(For those of you born after 1980, that’s Tina Louise.)

CANDIED GINGER COOKIES

3/4 c. butter, softened
1 c. white sugar
1/4 c. molasses
1/3 c. water
2 1/2 c. all-purpose flour
1 1/2 tsp. baking soda
2 tsp. freshly grated ginger
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/4 tsp. salt
1 c. minced crystallized ginger.
Turbinado sugar (for rolling)

Preheat oven to 350 Farenheit. In a large bowl, cream together the butter and sugar until light and fluffy. Add molasses and mix well. Stir in water.

In separate bowl, combine, flour, salt, spices and baking soda.

Add gradually to the wet ingredients. Mix until well combined.

Roll into 1″ balls and coat well with Turbinado sugar (regular sugar’s fine…just not as pretty.)

Cook on ungreased sheet at 350 for 10-12 minutes. Tops will be cracked.

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Took some photos while shopping.

Next, I’m going to show you what I cooked with the stuff I bought here.

(1 votes, average: 5 out of 5)

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But Francie, you’re saying, I thought this was a COOKING blog.  Why are you telling us about being humiliated at Wal-Mart?  Well, chickens, sometimes my mind wanders…you know, at my advanced age and all.  But never fear.  Because I have family who keep an eye out for when I wander in the street looking for my glasses, my dear children will remind me that my glasses are, in fact, right on my head, bless them, and have I taken my medication today?

Since they have reminded me that this is a blog about food (while exchanging pitiful glances with one another), I thought I’d bring you a simple recipe.  One that even I can handle.

So here is a lovely muffin recipe with one of those crunchy, crumbly tops you know you really pick off and eat first.

BANANA NUT CRUMB MUFFINS

1 1/2 c. flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large, ripe bananas, mashed up
3/4 c. sugar
1 egg
1/3 c. butter, melted
1/4 c. finely chopped walnuts, toasted

TOPPING:
1/3 c. brown sugar
1 Tablespoon flour
1/2 teaspoon cinnamon
1 Tablespoon cold butter
1/4 c. chopped walnuts

In lg bowl, mix the 1st 4 ingredients.
Beat the egg, but not too much…it’s sorry.
Mix bananas, sugar, egg and butter.
Stir into dry mixture just until moistened.
Fill muffin cups 3/4 full.
Combine first 3 topping ingredients.
Cut in butter until crumbly.
Sprinkle over muffins.
Bake at 375° for about 20 minutes, until muffins test done.
Cool in pan for 10 minutes (if you can.)

(You all have been so wonderful in clicking the StumbleUpon links and Digg links. I appreciate it so much! If you like what you see, please continue to do so!)

(5 votes, average: 5 out of 5)

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It’s official.  I am now old.  With gray hair.   And a cane.  Age has never bothered me.  I look forward to being older because I think I get wiser.  Until yesterday, I always thought I believed that.

As a preface to my post, I’m going to come out of hiding.  (Please be kind…I’ve been beat up these last few weeks!) This is a photo of me at my last birthday party. I’m going to be 45 in a few weeks.   And most days, I feel 30, maybe 35.  Until yesterday.

I’m slightly near-sighted.  Since I only wear glasses when I drive, I keep them in the car.  Seven-year-old was playing in the car a few days ago and this happened.  No one knows how.

So I needed a new pair but needed an eye exam first.

This is the appointment:

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DR:  Did you know that your eyes bulge out?

ME:  (Why is he telling me this?) Um…no.

DR:  Has anyone ever told you that you have protruding eyes?

ME:  (Again…why are you telling me this? Wait…painful childhood memories of being called “Bug Eyes” flash back). Well, maybe.

Doctor brings out a ruler.

DR:  Stare ahead please. (Measures how my eyes stick out of my head like Homer Simpson.)

DR:  Well, it’s nothing to worry about, but I just thought you should know. (Well, it’s nothing to worry about, I just thought you’d want to be self-conscious for the rest of your life.  Thanks, Doc!)

A few minutes later.

DR:  I think you need bifocals.

ME:  (WHAT!?) Well, I never wear glasses for reading or computer work.  I see better without them.

DR:  That’s because you need bifocals.  Here’s a prescription.  And I would see a doctor and have a yearly checkup…for diabetes, cholesterol, etc.  At your age, that’s a good idea.

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Wow, thanks for that encouragement.  I really appreciate that WALMART-EYE-GUY.

I won’t go into how I picked out some modern looking glasses but was told that my granny-bifocal prescription wouldn’t work with that frame.  So I was escorted to the Elton John eyewear section to pick out a frame large enough for my Hubble telescope lenses.

And that’s how you age 25 years in 10 minutes.