May 2 Hodgepodge

Delightful, meaningful image above by Abby at Little Birdie Blessings

  Wednesday again!  Not to mention a brand new month!  It's time for the Hodgepodge with Joyce and friends at From This Side of the Pond.  Go on over, copy the questions, and then paste and answer them on your own blog (or in the comments if you don't have a blog).  Then scurry back over to Joyce's to link up!   Here are this week's questions:

1. April showers bring May flowers or so the saying goes. Is there a flower you associate with a particular memory? Explain.

My dad always smiled when he found Mayflowers and other wildflowers in the woods.  He would bring my mother a tiny bouquet of Mayflowers (trailing arbutus)

Photo from Adirondacks Forever Wild, where you can also read more about this plant

or sometimes an entire plant of a more common wildflower, like violets.  We had some beautiful yellow violets and white violets at my childhood home which flourished from wild plants he had dug up and transplanted.

2. Last time you helped someone? Tell us how.

I helped my husband write some emails to others concerning pulpit supply.   Poor guy is computer illiterate when it comes to doing email.  He either dictates while I type, or writes something up and has me type it.

A pretty tree in Idaho, a few springs ago

3. It's National Salsa Month (the food, not the dance) so tell us, do you like salsa? Hot, medium, or mild? Homemade, store bought, or from your favorite restaurant only?

I do like salsa, both red and green, usually mild.   It's nearly always store bought.  I did have a recipe which I really liked for a raspberry salsa.  It was scrumptious though not at all traditional.  I'll see if I can locate it and share here.

RASPBERRY SALSA
1 cup fresh or frozen raspberries
1 cup canned stewed tomatoes with their juice (cut smaller if desired)
1/3 cup finely chopped onion
1 mild green chile (fresh or canned), chopped
1/4 cup packed brown sugar
1 garlic clove, minced
1 teaspoon ground cumin
1/2 teaspoon salt
Vinegar OR fresh lemon juice, to taste

Using a fork, mash the raspberries in a medium bowl and stir in the next seven ingredients.  Add vinegar or lemon juice little by little, to taste.  Serve cold.  Makes about 2 cups.

This salsa is from Karyl Bannister's book, Cook & Tell, a book I highly recommend.  (It's out of print, but you should be able to buy it on ThriftBooks.com. )  I like to double this recipe so as to use up the entire can of stewed tomatoes.  Then I would give half of it away.

4. When I was twelve years old... 

I loved bike rides, mysteries, and still played with paper dolls, many with wardrobes I designed and made myself.  And some days I wish I was still 12 years old.

5. It's the first of May so let's run with it-first things first, don't know the first thing about it, first dibs on something, first impression, first rate, first cousin, first string, first come first served, at first light-which phrase can best be applied to something in your life currently or even recently?

Hmmm...  I'm getting a really bad first impression of someone who doesn't appear to know the first thing about a matter he's supposed to be helping me with.  I don't think he's on the first string.

6. Insert your own random thought here. 

My brain is completely fried from dealing with the above matter, which I think is now resolved.   My thoughts are all random at this point.  I am trying hard to stay my mind on God and His character and remind myself moment by moment that this is all in His control.  And He has proved Himself faithful again and again.  Truly, His faithfulness is great.

So ends another Hodgepodge.  Happy Wednesday, everyone!

Curried Squash Soup

From my collection of vintage cookbooklets

 Recently I tried out a delicious and very easy squash soup recipe and decided to share it with all of you.  This is from the December 2011 issue of Cook & Tell, a wonderful newsletter which was one of my favorite recipe sources.  Sadly, its creator, Karyl Bannister of Southport, Maine, has decided to cease publication.  So I'm sure she won't mind if I share this recipe, submitted by Cook & Tell subscriber Mary DiMascio, with all of you.    Here it is:

CURRIED  SQUASH  SOUP
12-ounce package of frozen squash
1 cup water
1/2 teaspoon chicken broth powder (I used an equal amount of Better Than Bouillon soup base)
1/2 teaspoon curry powder
1/4 teaspoon salt or to taste (I needed a bit more.  Frozen squash is completely salt-free.)
Pepper optional (I thought it was necessary)

Microwave the squash according to package directions.  Bring the water to a boil in a medium saucepan, add the broth powder, and simmer a couple of minutes.  Add the cooked squash to the broth in the saucepan, whisking gently to blend, until silky.  Add the curry powder, salt and pepper.  Serve piping hot.  Fills about 4 medium mugs or 2 bowls.

I doubled the recipe, but only used 3/4 tsp. curry powder because I just wasn't sure.  It turned out to be just right for my taste.  I also added the curry powder along with the broth powder to the water (rather than adding it at the end) because I think it benefits from a little pre-heating, so to speak.  One could easily substitute 1 cup chicken broth for the water and broth powder if you happened to have some on hand.

This is a fantastic soup, especially on a cold winter night, and so easy!  Karyl advised, and I concur, "Keep a box of frozen squash in the freezer at all times."

Summertime Tuna Rice Salad

 Here is one of our favorite summer suppers, on the menu for next week.  I found this recipe in the August 2000 issue of my favorite cooking newsletter, Cook & Tell.  It was sent in by a subscriber, Judith Woodbury, to whom I owe a debt of thanks for this wonderful recipe.

SUMMERTIME  TUNA  RICE  SALAD
Half of a 20-ounce can pineapple chunks, drained
1 6-ounce can best white tuna, drained and flaked
2 cups freshly cooked rice with butter and salt, cooled to room temperature*
1/3 cup toasted slivered or sliced almonds
1/3 cup mayonnaise
A bed of greens to serve the salad on

Lightly mix together everything except the greens.  (Sometimes I like to add lemon pepper to taste.  It seems to enhance the pineapple and tuna flavors. -- Mrs. T)  Arrange a bed of greens on a serving platter or in a large serving bowl and pile the salad on top.  May be served cold or at room temperature.  Serves 4.

*  I often omit any butter.

And I usually double the recipe so there will be some left over.  We simply love this summer salad and I hope that some of you will try it, too.

(Maybe you would also like to try subscribing to Cook & Tell, for many more great recipes.  Link is in the sidebar if you'd like to check it out!)