This is my mother’s first cousin, Ednah Barbara Forkner Lewis and her husband, Frank, and baby Ruthanna. This was taken July 11, 1915 at their home in Compton, California. I am not sure if they are sitting in their own front yard or if they crossed the street so their own home would be in the background. The next photo shows the house across the road and all the land it was sitting on. Ednah and Frank divorced a year or two after this photo was taken. She married and divorced at least two more times (I have the divorce papers somewhere), but kept the name Ednah B. Lewis for the rest of her life.
The sauce is very creamy without all the calories!
SEARED CHICKEN WITH LEMON HERB CREAM SAUCE.
Cook two 8 oz boneless, skinless chicken breasts with two teaspoons olive oil in a medium nonstick skillet over medium heat until browned and cooked through, 8 to 10 minutes each side. Whisk 3/4 cup nonfat plain yogurt, 2 tablespoons lemon zest, one tablespoon olive oil, one tablespoon each finely chopped fresh oregano and parsley and 1.4 teaspoon each salt and pepper. Serve the chicken with the sauce.
One last recipe for today…
Originally posted on This little piggy went to the farmers market:
The recipe is over on my What’s for Dinner? column on Barista Kids. There’s no need to wait to the 17th to make this.
Lá fhéile Pádraig sona dhaoibh!
Another recipe for St. Patrick’s Day….
Originally posted on Lea & Jay:
There’s more than one day to a weekend. At least that’s what I’ve been told, even though it often feels like the weekend only spans a couple of hours, whereas the work week seems to go on for a bit shy of eternity. Well yesterday, I gave you a great brunch recipe for that Caramel Apple & Irish Whiskey Clafoutis, but I’ve got another great one all lined up for today and since the weekend seems to still be lingering around a bit, maybe you could jump on into the kitchen and whip up this Irish Leek & Cheddar Tart.
Patrick’s Day is just 8 days away!
Originally posted on Lea & Jay:
Have mercy! Is it the weekend yet? I’ve got just the perfect weekend lazing around and drinking early brunch dish for you. A Caramel Apple & Irish Whiskey Clafoutis! Wowzers right?!! A clafoutis is a french dessert that consists of baked fruit (usually cherries) in a flan like batter. I found this wonderful whiskey splashed Irish twist on that classic French dish over at Edible Ireland (love that site! – great recipes, beautiful photography – what more could you want)and just couldn’t wait to make it. (as if the weekend could mosey on up any slower…)
The Martello Towers were built around the world to defend against Napoleon’s navy. Many are still standing in Ireland, particularly along the Dublin coast. The square building on the right, barely visible peaking up from the ground on the other side of the island is the remains of an old fort. I have never actually taken a boat to Dalkey Island in all the times I’ve been to this part of Ireland and it’s on my bucket list. My godchild informed me last summer that she has a friend with a boat who takes people out to the island, so it’s looking promising in the next trip or two. More photos below. Click on the photo for a larger image.
The church ruins on the left are St. Beignet’s Church. This island was inhabited as early as the 12th century and maybe before. The church ruins are also very early. Dalkey was actually the harbor for the area before Dublin become a port. The are along the coast on this side of the island is called Dalkey Sound. Seals have inhabited this area for the last ten or fifteen years but I have yet to see one. Wild goats have been on the island for at least 150 years and sometimes you can see them grazing on this side of the island.
I have a few more yogurt recipes coming up this week.
QUICK FETTUCCINE ALFREDO
Cook 8 oz whole wheat fettuccine according to package directions. Drain, reserving 1/2 cup cooking water. Melt one tablespoon butter in a large saucepan over medium heat. Add one minced garlic clove and cook for one minute. Stir in the pasta water and remove from heat. Whisk in 3/4 cup nonfat plain Greek yogurt, 1/2 cup shredded Parmesan cheese, one tablespoon chopped fresh parsley, 1/4 teaspoon each salt and pepper and 1/8 teaspoon nutmeg. Add the fettuccine and combine well. Serve topped with Parmesan. Serves 4 about one cup each.
If there is any little bit of warmth, then things gets steamy in Ireland…it rises from the water, it rises from the roads, it just rises because everything is so wet otherwise. I was standing on the breakwater at Coliemore Harbour on a warm day in September when I took this photo, looking across at Howth Head on the other side of Dublin Bay.
I have posted a similar photo, but this one was taken of my mother and her siblings at her sister’s house in Taft, California during a different year than the previous photo. From left, from youngest to eldest, are Geneva, Virgil, my mother Anna, Minnie, Marguerite, Press, Mabel and Laura. Laura and Press always looked more like the Massie/Mills side of their family, while the others took after their mother’s McMenus/Smith family. This was taken in the early 1940′s. Their mother had thirteen pregnancies from 1900 through 1921; one miscarriage, four babies not surviving, three only hours after their births– having been born prematurely. Laura, the eldest survivor, defied all odds — she was born very prematurely, the doctor saying there was no point in feeding her since she would not survive. Mother and grandmother paid no attention and Laura lived to be 97 years of age. The last baby boy lived for a couple of months but then died. My mother said she thought there was something anatomically wrong with him as he was not able to eat without choking. Back in those days, in rural Missouri, babies did not have the luxury of hospital care. Minnie, who was always “puny” and “poorly” as a child, lived into her 90′s.
Another recipe using yogurt…
SCALLION-DILL POTATO SALAD
Halve or quarter 1-1/2 pounds unpeeled red or yellow potatoes. Cook over 2 inches boiling water in a large pot fitted with a steamer basket until tender, 12 to 15 minutes. Let cool to room temperature. Combine 3/4 cup nonfat plain yogurt, 4 scallions sliced, 3 tablespoons minced fresh dill and 1/2 teaspoon each salt and pepper in a large bowl. Add the potatoes and toss to coat. Serves 4 about 1 cup each.
I am trying something different to see if I can attract more readers…I signed up for
I will let you know how it turns out for me, but in the meantime, if you want to give it a try, just go to lonelyblogs.com and give it a try!
My aunt Laura Shank McGrew, my mother’s sister, was visiting California from Missouri and this photo was taken at my mother’s home in Wrightwood, California. That’s Aunt Laura on the left, my mother in the middle, and my brother, Larry, on the right. All the Shank sisters looked alike except for Laura, who resembled the Massie/Mills side of the family; she was also the tallest of all the siblings at about 5ft. 8 inches. Even the brothers were smaller, getting their short stature from their father.
This recipe calls for chicken thighs, but any piece can be used I think.
YOGURT-CURRY MARINATED CHICKEN
Whisk one cup nonfat plain yogurt, 1/3 cup grated onion, 3 tablespoons curry powder, one tablespoon olive oil, one teaspoon salt and 1/2 teaspoon crushed red pepper in a shallow pan. Add 4 large or 8 small bone-in skinless chicken thighs (about 2 pounds). Coat and refrigerate 4 to 8 hours. Grill or broil until cooked through 25 to 30 minutes. Serves 4.
Still on the my first day in Ireland, I drove down to Coliemore Harbour and got out to take photos and walk around in the sunshine. I have been lucky the last two times in Ireland…arriving when a warm spell had set in…high 60′s and no wind, clear skies. It never lasts, but it’s nice to arrive in nice weather. I always try to take advantage of it while it lasts by taking as many photos as possible. Coliemore Harbour is on Dalkey Sound, and there are seals that inhabit the area, though I’ve never seen any. That’s Dalkey Island in the background with the Martello Tower on the right end; the small building in the middle of the island is the ruins of St. Beignet’s Church.
I have been mixing yogurt with cereal for more than forty years. When I came across this recipe, it occurred to me that you can also heat the cereal after it has been in the refrigerator and then add the rest.
RASPBERRY OVERNIGHT MUESLI
Combine 3/4 cup nonfat vanilla yogurt and 1/2 cup old fashioned rolled oats in a medium bowl. Cover and refrigerate for 8 to 24 hours. Stir in 1/2 cup fresh raspberries and top with one tablespoon toasted chopped almonds just before eating.
Looking toward the castle, Castle Street, Dalkey, County Dublin. That’s the Queens pub between the castle and the green building on the right. For years it was painted bright yellow and was always distinguishable up and down the block. It is now painted an off white and is less obvious as you walk up and down the street.
This is a British dish, as fr as I know. I’ve been making lemon curd with the Meyer lemons I’ve been given again this year, so this dessert is easy to assemble, and people really like it!
4 lemon shortbread cookies (or regular shortbread will also work)
6 tablespoons sweet white vermouth
8 oz heavy cream
4 tablespoons powdered sugar
8 tablespoons lemon curd
2 tablespoons flaked almonds
Crumble the biscuits into the base of 4 sundae or other dessert dishes, then pour one tablespoon vermouth over the biscuits. Pour the cream into a bowl and add the powdered sugar and whip until soft peaks form. Fold in remaining 2 tablespoons vermouth. Fold the lemon curd into the whipped cream to give a marbled effect, then pile into each of the sundae glasses. Chill for 30 minutes. Top each with flaked almonds and decorate with a sprig of mint before serving.
The first day in Ireland is always the worst because after traveling for a day and night, and not sleeping well on the overnight flight to Dublin, I am tired. Over the years I have tried many things…napping during the day and trying to sleep well at night; napping at all hours of the day and night for a few days; you name it, I’ve tried it. What works best for me is pushing through that first day and getting out and walking. No nap during the day…I just keep moving until after dinner and then I try to sleep through the night. I usually wake up for an hour or two in the middle of the first night, but if I don’t sleep past 9 am the next day, I am usually OK by the second day.
So, as soon as I pick up a car and drive to my friends’ house in Sandycove, I usually unpack a few things and then take the car down to Dalkey to walk around and take photos. Here is Castle Street, the main drag in Dalkey. That’s the 13th Century castle in the middle of the photos, which is now a visitor’s center. It was a glorious day, and I was lucky to have several days at the beginning of the trip which were warm enough for just a t-shirt. Of course, that didn’t last, but it was wonderful while it lasted!
My grandfather, Joseph Eli Shank and his second wife, Carrie Massey Shank, at their home in Phillipsburg, Missouri in 1957. They moved from the farm 2 miles west of the town to this little house near the railroad tracks and a short distance from the main part of the town in the 1940′s.
I generally use the same recipe for making coleslaw, but sometimes I like to change it up.
1/2 small white cabbage, shredded
2 carrots, coarsely grated
6 spring onions, trimmed and chopped
2 teaspoons grapeseed or other oil
2 teaspoons white wine vinegar
2 teaspoons wholegrain mustard
2 tablespoons natural yogurt
2 tablespoons half fat creme fraiche
2 tablespoons orange juice
2 tablespoons toasted sunflower seeds
Mix the cabbage and carrots with the spring onions. Season with pepper and a pinch of salt, then chill at least an hour,
Mix together the oil, vinegar and mustard in a bowl. Stir in the yogurt, creme fraiche and orange juice. Set aside. When ready to serve, pout the dressing over the veggies, toss then add sunflower seeds and toss again. Let it sit for about half an hour before serving to blend the flavors.
This photo was taken from a tintype, or so I was told, of my great great grandfather, Spencer Marlin. He was the son of Thomas Marlin, who pioneered west from Tennessee to settle in what became Webster County, Missouri in 1820.
Spencer had four wives, the first two dying in childbirth or shortly thereafter. One of them was his cousin. He finally married a widow with children and produced many more children, including a set of twins, James Jones and Jesse Hollis Marlin. James Jones Marlin was my great grandfather.
We don’t know exactly when this photo was taken or where, but based on his dress and beard, I would estimate around 1880-85. See yesterday’s post for a photo of him at his 90th birthday celebration.
There are many variations to succotash, but this is one that I like.
4 ears of sweet corn
1 tablespoon olive oil
2 garlic clove, crushed
4 oz frozen baby lima beans
1 red chili, deseeded and chopped
large handful of fresh basil, chopped
large handful of mint, chopped
2 teaspoons Sherry vinegar
Use a knife to cut down the length of the corn to remove the kernels. Heat the oil in a large lidded pan. Cook the kernels and garlic over medium heat for 5 minutes, stirring all the time. Add the frozen beans, cover and cook, stirring every so often, for another 4 to 5 minutes or until the beans are cooked through. Turn off the heat and add the chili, herbs and vinegar. Stir, then taste and add salt and pepper to taste.
These look wonderful! And berries are full of anti-oxidants!
Originally posted on Recipe Adaptors:
Pancakes are not something that I make very often, but with Shrove Tuesday, aka Pancake Day, nearly here I thought that I would make some loaded with raspberries and blueberries.
I like these because they have just the right amount of sweetness, and the fruit gives them an extra juicy zing with each bite. I served these with whipped cream, which melted whilst I was trying to snap my photos , but they would also be great on their own or with ice cream. Perhaps not with ice cream if you are eating them for breakfast…
A good way to make brown rice a little more flavorful.
JAPANESE STYLE BROWN RICE
9 oz brown rice
6 oz frozen soy beans
1 tablespoons low sodium soy sauce
1 tablespoon olive oil
2 teaspoons finely grated ginger
1 garlic clove, crushed
4 spring onions, thinly slice on the diagonal
Cook the brown rice following directions, adding the soy beans for the final 2 minutes of cooking. Mix together soy sauce, olive soil, ginger and garlic. Drained the cooked rice and beans, transfer to a serving bowl and stir in the soy sauce mixture. Scatter with the spring onions and serve.
NOTE: I sometimes substitute baby lima beans for the soy beans.
Another recipe for St. Patrick’s Day….
Originally posted on Lea & Jay:
Everyone knows that “Guinness is Good for You”. And I’m sure ya’ll knew that its appearance as a featured ingredient in several of my St. Patrick’s Day recipes was inevitable. So here we go with a great beer bread that is just chock full of quality Irish ingredients, Guinness Irish Stout, Kerrygold Irish Butter, and Kerrygold Dubliner Cheddar cheese. You should be able to find all of these ingredients at a larger grocery store. I certainly know that Guinness is widely available. If you can’t get ahold of any brand of Irish Cheddar or Butter, you can of course substitute in other quality brands. Do whatever you need to do, but definitely make up a loaf of this bread for St. Patrick’s Day.
Here are a couple of recipes for St. Patrick’s Day, Monday, March 17th.
Originally posted on Lea & Jay:
Here it is March 1st already! That means today is the first day of my annual blog-stravaganza leading up to St. Patrick’s Day on March 17th. Yup…I will be publishing one Irish-y recipe every day until March 17th. This is the 3rd year that I have done this and if you are looking for some tasty Irish-y dishes for St. Patrick’s Day, I hope you will follow along here each day. But I should also mention that I have quite a back catalog of Irish-y recipes from the past years. Just click on Runcible Eats/Recipes at the top of the navigation bar and scroll down to St. Patrick’s Day to see them. (or just click here and scroll down)