DEAR HOBBY LOBBY

Dear ,

Just wanted to let you know that you may have lost a good customer, not that you are concerned about that apparently.

When I brought back the cylindrical glass vase that I recently purchased because it shattered in my hand when I picked it up, your manager's response?  Well, according to him, I simply should not have picked it up at the top.  His workers, who handle hundreds of these vases all of the time, are instructed NOT to pick them up at the top.   I still had my pleasant, coolness going on until then.  But, I must confess, I lost that as the arrogance continued.

Hmmm.  I guess I missed that sign on the shelf.  Or did my instruction sheet simply fall out of the bag?  Duh!  How could I be so stupid to think that I could expect it to NOT shatter in my hand?  

I didn't ask for a refund.  Yes, I should have brought my ticket...and I will do that for sure now.  I said that store credit was fine, but you said I would need to just accept another vase like the one I had purchased.  I didn't even care about a refund.  I cared about myself and my family.  And, I thought you might as well.  Woops!

My momma definitely didn't raise no fool, Mr. Manager.  One VERY shattered vase around my grandchildren is ALL I intended to have.  Yes, that was a major artery in my wrist that came VERY close to a serious injury.  Yes, I really am still vacuuming up minute shards of glass after several days of attempting to do so.

Why yes, you are welcome.  I just knew you would be grateful that I called your attention to a potentially dangerous product that you have on your shelves.  And thanks so much for letting me know just how rude you allow your managers (or, at least this one) to be.

Thanks for not listening.  Shame on you.

P.S.  You really might think about letting summer happen without the Christmas decorations.

And thanks to you for letting me vent!

WHAT’S ON the MENU WEDNESDAY-October 27 and a Date With A Butternut

It hit 85 degrees today in Central Arkansas. I know, I know…it’s supposed to be Fall!  Even if those summer temps keep cropping up, the leaves are turning and the nights are getting cooler.  My tomato vines have started thriving again and are setting blossoms which will, of  course, be nipped by a soon-to-come winter frost.  Oh well.  I may fuss and fume over winter, but I really do like a change of seasons.

I especially like the flavors and aromas of autumn dishes.  They are hearty and heart-warming.  They say, “Welcome to my home.”  I like that.

With that being said, I’m bringing winter squashes back into the menu.  I never tire of their versatility and find it hard to understand why so many home cooks shy away from them. 

NPR has an excellent short review of winter squashes that might help if you are unsure of what to purchase and how to prepare them:  Winter Squashes – What’s New in the Pumpkin Patch.  I, however, have not tired of the butternut.  It’s so easy to work with and delicious as well.  Here are two of my favorites from Cooking Light.

Butternut Squash Ravioli with Pancetta and Sage

1/4  cup  dried porcini mushrooms (about 1/4 ounce)
1 1/2  tablespoons  olive oil
2/3  cup  chopped pancetta (about 2 1/2 ounces)
1  cup  mashed cooked butternut squash (about 1 pound uncooked)
5  tablespoons  dry breadcrumbs
1/4  cup  (1 ounce) grated fresh Parmesan cheese
2  teaspoons  grated lemon rind
1/4  teaspoon  salt
1/8  teaspoon  ground nutmeg
1  large egg, lightly beaten
40  won ton wrappers
2  teaspoons  chopped fresh sage
1/4  teaspoon  freshly ground black pepper

Preparation

Pour boiling water over mushrooms in a bowl. Cover and let stand 30 minutes or until tender, and drain. Squeeze mushrooms to remove excess moisture. Chop mushrooms.

Heat oil in a medium saucepan over medium-high heat. Add pancetta; cook until crisp. Remove half of pancetta from pan with a slotted spoon, and place in a medium bowl, reserving remaining pancetta and drippings. Add the mushrooms, squash, breadcrumbs, cheese, rind, salt, nutmeg, and egg to bowl, stirring to combine.

Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 tablespoon squash mixture into center of each wrapper. Brush edges of wrapper with water, and top with another wrapper, stretching top wrapper slightly to meet edges of bottom wrapper. Press the edges together firmly with fingers, and cut edges with a 2 1/2-inch round cutter. Repeat the procedure with remaining won ton wrappers and squash mixture.

Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli; cook 3 minutes or until done (do not boil). Remove the ravioli with a slotted spoon. Keep warm. Repeat procedure with remaining ravioli.

Reheat remaining pancetta and drippings over medium-low heat; drizzle over ravioli. Sprinkle with sage and pepper.

Mexican Butternut Squash Soup

Ingredients

2  teaspoons  olive oil
2  cups  cubed peeled butternut squash (about 3/4 pound)
2  cups  chopped onion
1  cup  chopped red bell pepper
1  cup  chopped celery
1/2  cup  sliced seeded poblano chile or 1 (4.5-ounce) can chopped green chiles
1  teaspoon  dried oregano
1  teaspoon  chili powder
4  cups  fresh vegetable broth or water
1  (15.5-ounce) can white hominy or whole-kernel corn, drained
1/4  cup  fresh lime juice
2  tablespoons  minced fresh cilantro

Preparation

Heat oil in a large Dutch oven over medium-high heat. Add squash and next 6 ingredients (squash through chili powder); sauté minutes. Add broth and hominy; bring to a boil. Reduce heat; simmer 35 minutes or until vegetables are tender. Stir in lime juice and cilantro.

Thanks for joining me for What’s On the Menu Wednesday.  I look forward to what you have to say.

Come back next week when Crock Pot Wednesday begins a new season.  Enter a favorite slow cooker idea and/or recipe for a chance to win a gift certificate to Bed, Bath and Beyond.  (Hubby says that is the ladies version of Home Depot!)

WHAT’S ON THE MENU WEDNESDAY – October 20 and Roasted Pork and Autumn Vegetables

I have to admit that I am a summer lover, and I always hate to see it come to an end.  However this summer was soooooooooooooo hot and dry, that I am welcoming the slowly cooling days of autumn.  We EVEN got a nice shower this morning so it smells like Fall.

Speaking of which, do you call this season Autumn or Fall?  Personally, I am not loyal to one above the other.  I really do love the changes of all seasons, but the colors and warmth of Autumn always seem to mellow me out.

Arkansas has some absolutely terrific Fall Festivals: War Eagle being one of the best known.  But there are the local ones that are less well known, such as our Old Fashion Days which has for years benefitted our Senior Citizens Center. Sadly, I missed both of those this year.  I did, however, get in some corn maze time with the Perfect Ones.  And, perhaps, we’ll make it to the pumpkin patch and apple orchard this weekend.

While I dearly enjoy the bounty of fresh summer vegetables and fruits, I am always ready for the change of seasons.  Fall brings a yearning for stews, soups and braises.  I become much more of a “homebody” at this time of the year.  The pace is slower, in between the busy days of summertime and the rushing of the holiday season.  For me, it’s my reflection time.

Nothing says Autumn to me more than root vegetables and pork.  Arkansas is, after all, a “pork” state – Go Hogs!  I think you will enjoy this super easy and delicious entree from Cooking Light (love that magazine!).

Roasted Pork and Autumn Vegetables

2 fennel bulbs (about 1 1/2) pounds
2 small onions
1 Tablespoon olive oil, divided
4 cups (1-inch) cubed rutabagas
16 baby carrots (about 3/4 pound)
1 (2 1/4-pound) boneless pork loin roast, trimmed
Cooking spray
2 Tablespoons chopped fresh sage
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
3/4 cup fat-free, less-sodium chicken broth
1/2 cup white wine
2 teaspoons Dijon mustard

Trim the stalks from the fennel; discard.  Cut each fennel bulb into 8 wedges.  Peel onions, leaving root intact; cut each onion into 8 wedges.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.  Add fennel and onion wedges; saute 8 minutes or until lightly browned, stirring frequently.  Remove from pan.  Add remaining 1 1/2 teaspoons oil, rutabaga and carrots; saute 5 minutes or until lightly browned, stirring frequently.

Preheat oven to 400 degrees.

Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan.  Sprinkle pork with sage, 1/2 teaspoon salt and 1/2 teaspoon pepper.  Arrange vegetables around pork; sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Bake at 400 degrees for 50 minutes or until thermometer registers 160 degrees.  Remove pork and vegetables from pan; cover loosely with foil.  Remove rack.  Place pan over medium heat; stir in broth, wine and mustard, scraping pan to loosen browned bits.  Bring to a boil; reduce heat and simmer 4 minutes, stirring occasionally. 

Serve the gravy with pork and vegetables.

Makes 8 servings at 282 calories each.

Thanks so much for joining me for this edition of WOTMW.  I look forward to what you have to say.  I hope you will plan to join me in November for Crock Pot Wednesday and a special kick-off giveaway.  Come back next week for the details.

WHAT'S ON THE MENU WEDNESDAY - October 13 Fresh Apple Cake

I'm in NWA for a few days at a conference and am getting to enjoy our newly renovated (but only barely furnished) lake condo:)  I'll be sharing some before and after pictures in a bit, but for now I'll be sharing this delicious apple cake recipe that I have enjoyed for years.  It's apple picking time up here in NW Arkansas and a great time to make a cake or two...one for now and one to freeze for later.


Eleanor Fikes was one of the nicest people you could know.  She was a "jewel" in the crown of Arkansas Garden Clubs and taught me so much about plants and the basics of flower arranging.  She made me a gorgeous pinecone wreath that I used for years until it literally fell apart.  I miss her and her dear friendship.  This is her fresh apple cake recipe.  I just know that she's smiling in Heaven that I have chosen to share it with you.


Eleanor's Fresh Apple Cake
4 cups chopped apples (I use a mixture of Arkansas Blacks and Granny Smiths)
2 cups sugar.


Mix apples and sugar and let stand for 20 minutes.


3 cups flour
2 teaspoons soda
1/2 teaspoon salt
1 cup cooking oil
2 eggs
1 cup chopped pecans, toasted


Mix flour, soda, salt, cooking oil and eggs in mixer.  Fold in apples and nuts.  Mix well.  Pour in a lightly greased tube or Bundt pan.  Bake for 1 hour (or until a toothpick comes out clean) at 350 degrees.  Let sit in pan for 5 minutes after removing from oven before releasing from the pan.  


Thanks for joining me for What's On the Menu Wednesday.  I look forward to what you have to say.

WHAT’S ON THE MENU WEDNESDAY and Southern Prize Crab Dip

For many years, Irene Wassell was the food editor of the Democrat-Gazette, perhaps our leading state newspaper.  I always looked forward to the weekly food section and benefitted from her columns and the comments from her readers.

She, along with several of her friends, formed a dinner club called “The Flaming Spoons.”  The story goes that the group got its name after its third dinner party when the hostess offered up a Cafe Brulee, an after-dinner coffee that included brandy used for flaming it.  When time came to light the brandy, the hostess diligent stirred the coffee with a wooden spoon while another guest lit the brandy.  Apparently, the flames were much larger and higher than expected, so the hostess kept stirring in other to limit the flaming.  Well… as you may have guessed, the wooden spoon caught fire.  The rest, they say, is history:)

Eventually, The Flaming Spoons became legendary and went on to write their own cookbook.  It’s become a favorite in my collection.

One of my favorites from the cookbook is this one for Southern Prize Crab Dip.  I hope you will give it a try for your next gathering of family and friends.  I like to serve it with baked pita chips.

SOUTHERN PRIZE CRAB DIP

1 8-ounce package cream cheese, softened
juice of 1 lemon
1/2 cup sour cream
1 6-ounce can crab meat, drained (Use fresh if you can get it.)
1/4 cup finely chopped green onion
1 teaspoon garlic powder
1/2 teaspoon EACH: dried parsley, dill, basil, thyme and oregano
Tabasco sauce, to taste
Worcestershire sauce, to taste
Salt and ground black pepper, to taste

In a large bowl, mix cream cheese with lemon juice; blend mixture with sour cream.  Add crab meat, green onion, garlic powder and herbs; mix well.  Season to taste with Tabasco, Worcestershire sauce, salt and pepper.

Serves 8 – 10.

Thanks for joining me for What’s On the Menu Wednesday.  I look forward to what you have to say.  Be on the lookout for Crock Pot Wednesday coming in November.