Sparkle

Last week I spent recharging my battery with Grandma Joyce.  The intent of my visit was to be at her every beck and call, help her recharge her battery.  I cooked pasta two nights in a row just because she loves pasta. I made one of her all time favorite dishes -- stew -- to praises.  I baked scones.  Successfully. Cooking for the woman who is largely responsible for my culinary skill was not so much intimidating.  Simply, I wanted to make her proud. I kept picking her brains for her trade secrets -- how much of this, how long for that.  After eating my eggplant parmesan, which the recipe is entirely different from hers and my mom's, she gave me the best food compliment I have ever received.  She said my food sparkles.

You know what internet, my Grandma Joyce sparkles.

I have been incredibly lucky to be raised by two women, my mom and my grandma.  She's nearly eighty-six years old and is the sharpest, wittiest and hippest women I have had the pleasure of hanging around (and I have her genes).  I am lucky to have two moms.  Yesterday, Grandma received less than stellar news.  There is an asshole strain of cancer growing inside of her.  Yes, a shitty, mean, uninvited asshole.

I am collecting every ounce of positive, hopeful, loving energy and sending it her way. If you are reading this, send some love and light her way, because she has lots of sparkling left to do.

One of our sparkly breakfasts.

Another, blueberry scones.

I will make those scones again this week for guide school here at the Lodge.  The Great Samoan Hunter asked if I would play chef for the next seven days since his real chef doesn't start until April 1.  Here's to hoping these guides think my food sparkles, as well.

One pot wonder

It's official, I want cows.  I want to be a cattle rancher or ranchette -- whatever the correct term.  On another quest for lodge photos for the Great Samoan Hunter, I got to tag along on a real Idaho adventure: feeding the cows at the ranch across the street.  Our friend Collin drove up from Utah to work his magic.  He is an amazing photographer and when I grow up I want to take pictures just like he does.  Check out his site.  He's pretty much a bad ass.

We got to ride along on the tractor and even tried our hand at feeding, which turned into a race/competition.  I dusted the Great Samoan Hunter with my skills.  I think I've got ranchette potential! Every time I drive to the river mansion I pass this cheery ranch.  Now that these cows are my friends I won't just drive aimlessly by. I'll wave.

Meta photography: photo of the photographer.

Mom Kate driving the tractor.

If son Brody's future as a rancher doesn't pan out I think he could have a career as a male model.   Excellent blue steel.

Dad Jared was dressed to the nines.

I have swapped my ranchette hat for nurse/personal assistant/chef/entertainer/maid hats as I am caring for a certain Grandma Joyce.  She's recovering from surgery and fortunately my schedule is less than occupied these days.  I have been force feeding her all sorts of good food so hopefully she won't have gained five pounds by her followup appointment.  The weather here was 64 degrees yesterday so I set up the chairs on her deck, and we soaked up some vitamin D.  Sadly we woke up to snow on the chairs this morning so no sunbathing.

She's so hip on her ipad.

I made pork carnitas this weekend when Collin visited, and they were so delicious I made them again last night for Grandma.  As Collin said, "they don't suck."  Try these carnitas.  They're so good you'll want to make them three days later.

Cubed pork.

The aromatic goodness.

This meal truly is a one pot wonder. 

The world's best pico de gallo (promise!): dice four tomatoes with most of the pulp removed, mince three green onions, dice one avocado, dice one jalapeno, dice half of one cucumber (this is what makes this salsa the BEST), juice of one juice lime, if not two, a glug of olive oil, season to taste with salt and pepper.  Resist eating the whole bowl yourself.  With a spoon.  I dare you.

I served the carnitas in a tortilla with yellow rice and beans. Delicious!

Pork carnitas

adapted from epicurious

3 pounds pork shoulder, cut into cubes

1 large onion, sliced

1 orange, cut into quarters

8 cloves garlic, peeled and left whole

3 bay leaves

2 tbs oregano

2 tbs coarse salt

1/4 cup olive oil

1 tbs honey

1 tbs milk

3 cups water

Combine all ingredients in a large dutch oven or ovensafe pot.  Bring to a boil then reduce heat to a simmer.  Cook for about 2 hours over low - medium heat (you want a low rumble), stirring occasionally until all of the liquid evaporates.  Preheat your oven to 450.  'Fry' in the oven for 30 minutes, no need to cover or stir.  Remove from the pan and chop roughtly.  Serve in tortillas and enjoy!

Bacon butt

How is it already March 2?  Where did January go, less February?  Last time I went into town (I love saying that), the stores were marketing Easter.  I feel like time is going faster -- Earth's revolutions have sped up.  Before we know it, you all will be addressing me as Master Hailey.

This winter I have been obsessed with one mode of cooking: braising.  I have braised chicken thighs, turkey thighs, elk roasts, pork roasts, pretty much anything I get my hands on end up in the oven in some sort of liquid.  Recently the Great Samoan Hunter teased me about my fixation.  Let me guess, he said, you braised dinner.  Maybe, well, yes.

Something else I have been obsessing about this winter is the notion of homesteading.  Living on the river has changed the way I cook, as well as the way I grocery shop.  Since I can't easily zip down to the store to pick up an ingredient -- the closest store is 45 minutes away on dry roads -- I have had to utilize forethought and creativity.  I am that woman in the grocery line whose cart looks like she's preparing for doom's day. 

Before this winter, I will fully admit to being a food waster.  I threw so much stuff away!  Now before that knee jerk reaction takes hold of me, I reevaluate the item.  For example, we had loads of leftover fruit from my mom's party.  Knowing that the two of us could never consume all of it, I made freezer jam.  I was and still am so proud of myself.  We have kiwi/blackberry and mixed berry jams waiting to be lovingly spread on toast!

Yesterday in an attempt to break out of my braising rut and to use some Christmas leftovers in the freezer, I made ham and potato soup with BLTs.  While the soup was good, the sandwiches were great.  I had forgotten how delicious and simple BLTs are.  I added sliced avocado and used arugula instead of lettuce. 

Last night's dinner may inspire a new obsession: BLTs.  Oh man.  Next time I go to town, you might not recognize me.  Bacon butt. 

I snuck in a parsnip.

Christmas ham in March tastes just as delicious as it did in December.

Sauteed goodness.

Diced reds.

This is a great combination of dill, chives, basil, tarragon, chervil and white pepper. You could easily make your own.

Bay leaf.

Simple and delcious.

The star of the meal.

Ham and potato soup

2 cups cooked ham, diced

1 large yellow onion, diced

5 medium red potatoes, diced

2 carrots, diced

2 celery ribs, diced

1 parsnip, diced

3 cloves garlic, minced

4-5 cups chicken broth

1 bay leaf

1 tbs parisian herb mix -- or combination of similar herbs

salt and pepper

olive oil

In a large stock pot, heat 1 tbs olive.  Add the ham and saute for about 2 minutes.  Add the onion, carrots, celery, and parsnip to the pan.  Season with 1/2 tsp salt and pepper.  Saute for about 10 minutes.  Add the garlic, potatoes and spice mix, cook another 2 -3 minutes.  Pour in the chicken broth and season with another 1/2 tsp of pepper, as well as add the bay leaf.  Simmer soup for at least 45 minutes or longer.  I cooked mine for about 2 hours.  About ten minutes before you are ready to eat, smash up the potatoes with a spoon -- or remove one cup and zip up it in a blender.  The potato starches will thicken the soup without having to add cream.  Simmer for a few more minutes, season to taste and serve. Enjoy!