Recipe - Bettina Network's Blog

Posts Tagged ‘Recipe’

Pecans – Brings back memories of home!

Wednesday, February 16th, 2022

Based on a recipe given to us by Ms. Jeannette McInis! May she live long and prosper.

This is a great dish – especially for keeping to eat when company comes or when that sugar need strikes and you don’t want those sweets with harmful stuff.

Many stores sell raw pecans in two cup packages. Those are perfect. If not, wherever in whatever quantities you can get your pecans works.

Needless to say, but we will repeat it anyway -all ingredients should be organic. We realize it is difficult to get organic pecans, but once you have searched you will find a source and be able to go back there many times.

2 cups pecans

1/2 cup organic sugars (mixed is preferable.) You can find organic Turbinado Sugar; organic coconut palm sugar and more. Except don’t bother with brown sugar – organic or not. That is simply white sugar with the molasses from the end stages mixed back into the sugar. Best to have sugars which are the least processed.

Cayenne pepper to taste – We have tried from 1/2 tsp to 1 1/2 tsp. Both were great!

3/4 tsp himalayan salt.

Preheat oven to 350 degrees

In a medium-sized bowl, stir together the sugar, salt and pepper. Add 4 tsp water stirring until dry ingredients dissolve.

Add pecans

Stir until pecans are coated.

Be careful that you don’t have too much liquid. We tried water and milk. Both were great. The first time we tried this we added too much water and the result was pecans in a thick, caramelized mess. When we finally caught on to the need for minimizing the liquids we produced pecans coated beautifully with just the right amount of sugary stuff to make the pecans stiff.

Spread the pecans on a baking sheet – evenly so one does not touch another.

Bake 10 to 12 minutes until pecans are crusty and wonderful. Another caution. Do not bake too long or you will get burns pecans.

Once out of the oven and cooled, remove pecans from the baking sheet and store them in a glass jar.

Enjoy!

P. S. You can go crazy with this recipe by adding all kind of spices and herbs to the mix. Cinnamon and nutmeg are some traditional ones for holidays. But try turmeric – and so many more – what are your favorites!! Use them!

My mother always had a bottle of tabasco sauce in her pocket book so I tried that instead of cayenne pepper and it was astoundingly good.

Wild Caught Salmon dip/spread

Sunday, October 10th, 2021

A great taste. You can use either freshly caught salmon or canned wild pink salmon. We keep a couple cans for unexpected guests. You always have a great dish/spread to serve.

Using the canned salmon:

Empty any liquid in the can

empty the salmon into a bowl for mixing

add organic mayonnaise, honey mustard, salt to taste, turmeric, dill weed and mix thoroughly.

Serve either in individual salad plates if it is to be a part of a meal

or

serve on a platter in a half-sphere on a bed of lettuce with wonderful organic cracker around the plate.

or

serve on a platter as above, but put the crackers on another plate

This takes less than five minutes to produce and tastes wonderful

and

of course

everything should be organic – the taste changes if it is not.

To make with freshly caught salmon – vary the amounts of ingredients by how much salmon you are using – follow the procedure above.

To make a half-sphere – use a bowl about the size you think you need – put the salmon spread in the bowl – press it down and then upturn the bowl so the flat side of the salmon comes out onto the lettuce plate. It is probably easier, however, to shape the salmon once you turn it out onto the lettuce plate.

Bettina’s Bread Pudding – the secret ingredient becomes public!

Wednesday, September 15th, 2021

In a large bowl whip two eggs. Add organic whole milk to the eggs whipping until they are melded together – enough milk to accommodate all of your saved stale bread. If you have none, but want to make this bread pudding anyway, an organic loaf of french bread makes a great substitute.

Add organic turbinado sugar – lots to make this sweet and lovely. ****Bettina’s keeps a canister of this sugar to which is added organic coconut sugar and any other organic sugar on the store shelves. That does not include organic white sugar nor organic brown sugar. This is the time to add fruit – mangoes, bananas, cherries, strawberries, whichever kind of fruit you have – preferably overripe. This is the step which distinguishes your bread pudding and it is also the step which insures your bread pudding will taste very different every time you make it.

Add a small – very small – amount of himalayan salt.

Add organic cinnamon, grated nutmeg – which you grate fresh over the bowl, and make sure the fruit you add includes a banana or two added to this mixture. It is also stunningly good with just bananas added – think New Orleans Bananas Foster. You don’t have to add rum to this bread pudding. The mixture of sugars produces an incredible flavor which goes way beyond any tastes added by using rum.

Take the bread, which you have saved from loaves not used and pull apart small pieces putting them into the bowl. We keep stale bread in the refrigerator until we have enough saved to make this bread pudding. You have to keep the stale bread in the refrigerator because otherwise it will become moldy.

Let the bowl with the bread soaking sit – preferably overnight and bake it in the morning after stirring the mixture, making sure the bread is well soaked and sprinkling some of your sugar mixture over the top.

Bake at 350 degrees for about 45 minutes.

What is the secret ingredient? The mixture of organic sugars. We never know what we will have in the mixture because we buy different organic sugars whenever and wherever we find them, mix them together and that is what we use whenever sugar is called for in any recipe. The difference this makes in your end product is amazing.

Cooking Rice Elegantly!

Wednesday, April 11th, 2018

What if Colonialism had not happened and we gradually moved to a world community – discovering new ideas, ways of doing things, different foods that we are used to eating and cooking, etc. instead of developing a society which claimed some foods and ways of cooking as superior and some to be shunned.?  What a rich and very fantastic place this would be.

What if today we shun that Colonialism and come together as a one world community giving and sharing what we have with others on an equal basis.  Mine as just as good as yours and yours as just as good as mine.  What an incredibly rich place this would be and the knowledge which circulates using the new technology would facilitate an awesome life.  Instead that technology is used to manipulate, persuade, lie to, and we are all the poorer for it and enamored forever in war, brutality, white supremacy, nazism and its cousins, and so much more that destroys us and totally damages our children.

Assuming this first, we look for greatness in societies and cultures and discovered a way of cooking rice that is great.

I didn’t much care for rice, but then I only knew white rice which took 7 minutes to cook and had a skim covering on top that looked like and probably was talc powder. Hope I’ve missed the cancer that kind of rice is rumored to cause and that I discovered organically grown rice in time.  Now, today, with my new found knowledge,  I buy organically grown rice and I am careful whose organically grown rice we buy.

Problem with that was in the cooking.  It would take a long time and I could never count on the rice being great.  Sometimes it turned out in a sensational way and sometimes it was not something you wanted to eat – either too hard or too soft.

A friend came over to show me how to cook this rice and we put on a cooking show for our Bettina Network Hedge School guests.  This now very close friend is not someone who my mother would have allowed into the house as my playmate, nor would she have been a part of the many “play dates” I was taken to as a child.

Those who joined us for dinner were in my Bettina-Hedge-School-Home to learn special cooking skills and so thy were invited into the kitchen to help prepare the dinner.

Rice was the main dish since that was the reason for my very-skilled-at-cooking friends’ presence.

She started by putting what to my eyes and sensibility was a very large amount of butter in the glass corning pot in which we were going to cook the rice. I winced as I saw all of that butter.  (It actually was three tablespoons – but if you try this you should use your own judgment and your own taste.)

She let the butter melt and bubble awhile and then added the rice.  She cooked the rice in butter for several minutes and then added water, a little salt – Himalayan salt, turmeric and I added a dash of cayenne pepper (because every dish I cook has a dash of cayenne).

We put the top on the pot and in about 15 minutes we had the fluffiest rice I have seen.  And the tastiest.  I think I will give up potatoes and take on rice.  Well, maybe I will just add rice cooked in this way as another food I can add to my menus.

Everyone at dinner thought the rice was spectacular.

A SUGGESTION:

If you are vegan, you might want to start this rice in coconut oil, or some other kind of oil with a high smoking point.  I would not use the famous Olive Oil because it goes rancid quickly in heat.  We only use Olive Oil for cold dishes like salad dressings, etc.  As a society we have become so accustomed to what we call th “Mediterranean diet” which is anything but, that we assume Olive Oil is a universal oil and we try to use it in everything.  So much so we have become accustomed to the taste of rancid olive oil and assume that is normal.

Enjoy!

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Everything talked about in this blog and in any other blog in the Bettina Network, inc. is the opinion of the person who wrote the blog and does not necessarily represent the opinions of Bettina Network, inc. It is the property of Bettina Network, inc. and/or the person who wrote the original blog.
Want to join us? Have a home that you want to open to become one of Bettina Network’s Hedge Schools? Call us and lets talk – or email us.

Ed. Note: Members of the Bettina Network Lifestyle Community can contribute to the Bettina Network Blog whenever they have anything they want to say and be heard by this fantastic group of people. Send your blog to bettinanetwork@comcast.net or mail it to us at P. O. Box 380585 Cambridge, MA. 02238 or call us on the telephone at 617-497-9166 to tell us what you want to say and we will write it for you. Please also tell us if you want your name as your byline or if you want your article to appear without your name.

Volunteer with Bettina Network Foundation, inc. to work estate sales; to help move items from one home to another; to contribute your ideas on how we can better use our resources in this effort to relieve and eliminate homelessness and poverty. We also need photographers; designers; and more. However much or little time you have, we are grateful.

Send your event information to be included in Bettina Network’s Menu of Events to: bettina-network@comcast.net

 

 

 

 

Food – Vanilla – Chicken Stock – Horrors!

Friday, February 9th, 2018

I have had to turn off the cooking shows.  I keep looking for one that does something other than season its desserts and sweets with vanilla flavoring and its savories with chicken stock.

Ever wonder why describing how dishes taste you always have to add – they taste a little like chicken, don’t know why, but I enjoyed the dish.  Or, describing a sweet you can’t really define the vanilla taste, but it is present.  That is probably because every dish made today that is not sweet is full of chicken stock and every dessert has vanilla flavor.

What is that about?

Well, the desserts are easy to fathom.  We use white conventional flour, white over-processed sugar, low-fat milk which has been over processed and is roughly equivalent to sugar water.  Debased – with the taste stripped out as well as the nutrition.  So,  you have to put in desserts  something to restore the flavor.  Thus comes the addition of vanilla.  Try baking without vanilla.  Let the ingredients win the day.  Try a cake with real organic cherries in the batter for a flavor component.  There is always raisins, cinnamon, nutmeg, hazelnuts, and so many more.

Try baking, cooking, saucing your desserts with organic whole wheat or whole any grain or whole anything else.  Organic eggs add incredible taste;, whole organic milk, organic butter, organic turbinado sugar, organic maple syrup or something equivalent  and you will see an amazing difference.  I very seldom use vanilla and get lots of compliments for the flavor of desserts.  Don’t totally eliminate vanilla, but use it on purpose for the taste not to carry the entire dish. Why?  Because flavor comes from all the ingredients and does not have to be restored by adding vanilla.  That just dumbs down your taste buds.  Once you get them back to rally tasting what you are eating you will really see how bored you can get with vanilla.  That is a real shame because vanilla is an excellent and adds great flavor, but not to everything sweet.

That is difficult to do when using almonds since the FDA has decided there should not be organically grown raw almonds.  Before you get the almonds, those dubbed ‘organic’ have been toyed with and those that are not organic or have no such descriptive label have really been trashed.  Someone decided almonds must be, at the very least, pasteurized or they will deliver mold, etc. to your gut.  Sound like the processed food industry looking for graft or profit where it would otherwise receive none?

Organically grown raw almonds are very good and not at all a threat to your health.  That is very far from the truth. Whatever the economic benefit to those delivering such an edict to all of us won the day.  Those raw almonds, not organically grown, have been chemicalized to avoid the mold.  Whenever I see something like that I think “shelf life”.  Don’t know if that is the case, but it is my fall back reason and it has been right in the past so I have no reason to doubt it today.

With everything savory using organic ingredients, that also makes a huge difference. Put aside the chicken stock and try water for a change.  The dish you are cooking provides a unique flavor all its own without the use of a “cheater” ingredient.  The chicken stock industry must have paid a pretty penny to get not that position.  There are other stocks on the market, but chicken stock seems to be the one used in just about everything.  Whoever came up with that must have made quite a load of money.

When cooking, you can taste the difference between grass-fed and hormoned/chemicalized meat.  You can also taste huge differences between wild and farm raised fish.  Wild fish tastes the way one would expect fish to taste.  Farm raised fish has a strange texture and the taste leaves something to be desired so additions are necessary to make a decent dish, probably the addition of chicken stock – and on and on it goes.  And you can bet any salmon with Atlantic in front of the name is farm raised.

Who is behind all of these changes to our food supply?  They are coming fast and furious and a stop sign is needed for all our benefits.

Homes that are a part of Bettina Network Hedge Schools are either totally organic – like one in Harvard Square – or they are on their way to becoming organic in their toiletries, food, paper products, cleaning products used and more.  Any way we can move the Network in the direction of using products that don’t destroy the environment or your body that is the direction in which we are headed.

Any suggestions to help that movement are welcome!

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Everything talked about in this blog and in any other blog in the Bettina Network, inc. is the opinion of the person who wrote the blog and does not necessarily represent the opinions of Bettina Network, inc. It is the property of Bettina Network, inc. and/or the person who wrote the original blog.Want to join us? Have a home that you want to open to become one of Bettina Network’s Hedge Schools? Call us and lets talk – or email us.

Ed. Note: Members of the Bettina Network Lifestyle Community can contribute to the Bettina Network Blog whenever they have anything they want to say and be heard by this fantastic group of people. Send your blog to bettinanetwork@comcast.net or mail it to us at P. O. Box 380585 Cambridge, MA. 02238 or call us on the telephone at 617-497-9166 to tell us what you want to say and we will write it for you. Please also tell us if you want your name as your byline or if you want your article to appear without your name.

Volunteer with Bettina Network Foundation, inc. to work estate sales; to help move items from one home to another; to contribute your ideas on how we can better use our resources in this effort to relieve and eliminate homelessness and poverty. We also need photographers; designers; and more. However much or little time you have, we are grateful.

Send your event information to be included in Bettina Network’s Menu of Events to: bettina-network@comcast.net

 

Madeleines – A Delicately Fabulous Tea Cookie

Wednesday, October 26th, 2016

madeleineWe bake Madeleines every day, yet by the end of the day they are gone!

It is one of those light delicacies that won’t let you have just one.  And they stay in memory for long after they have been eaten.

They are the tea cakes which give meaning to the reference to ‘delicacies’.

They draw you back to that lovely plate for more until you simply have to leave the area.

AND, they are super easy and quick to make.

Within one-half hour, from start to taking them out of the oven,  you should have about 36 of these beauties.

They must, however, be made of the finest organic ingredients you can find – which is the secret to their success.

INGREDIENTS    and    PROCESS

Turn on your oven and set the temperature to 350 degrees

In the bowl of an electric mixer put

three eggs

one tablespoon organic vanilla syrup (or organic vanilla)

2/3 cup organic turbinado sugar 

start the mixer and let these ingredients whirl until they are light and fluffy

meanwhile, melt one stick organic butter (salted or unsalted – your choice)

In another bowl put the following

One cup organic whole wheat flour

One tablespoon organic corn starch

One teaspoon baking powder

a touch of himalayan salt

Mix these together with a wire whisk until they are well mixed, light and fluffy

Add the melted butter to the egg mixture and let the electric mixer whirl for a few seconds

Add the dry ingredients to the egg mixture – mixing by hand because at this point you have to be careful not to over mix the ingredients and using the mixer might just do that.  Once you have a feel for this mixture you can use the electric mixer, if you so choose.

Have on hand at least two Madeleine tins – no aluminum please!

No “non-stick” pans

simple, traditional, tin,  Madeleine pans buttered properly will not stick

Preferably, using a brush, with a bit of melted butter, brush the Madeleine tins with the melted butter – brushing the areas around the indented parts as well.

Do not stint on the butter as you “butter” your tins – the secret to nonsticking cakes

Put the Madeleine mixture in the tine – we use 1/2 tablespoon for each tin.

That might seem like a very little bit, but these are very little bit cakes.

If the mixture in each indentation does not quite come up to the edge you are in good shape because these cakes will rise and you don’t want them to rise above the edge – that takes away from the look of these beautiful cakes.

Enjoy:  You can add a small dollop of homemade marshmallows to one of the cakes and put two together for a different treat.  Or you can do the same with jelly or preserves or anything else you can think of.  You can add chocolate chips or shredded coconut, etc. to the mix just before spooning out into the Madeleine pans.  But I think you will find these perfect just as they are.  Our only vice is putting two tablespoons of organic syrup into the mix because that intensifies the taste that makes these so special.  It is really a way to mainstream vanilla flavoring.

We keep them on a cake plate on the kitchen counter and they last about three minutes.

Proust isn’t the only one who will go down in history as having sung the praises of these fantastic little cakes.  You will too!

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Everything talked about in this blog and in any other blog in the Bettina Network, inc. is the opinion of the person who wrote the blog and does not necessarily represent the opinions of Bettina Network, inc. It is the property of Bettina Network, inc. and/or the person who wrote the original blog.

Want to join us? Have a home that you want to open to become one of Bettina Network’s Hedge Schools? Call us and lets talk – or email us.

Ed. Note: Members of the Bettina Network Lifestyle Community can contribute to the Bettina Network Blog whenever they have anything they want to say and be heard by this fantastic group of people. Send your blog to bettinanetwork@comcast.net or mail it to us at P. O. Box 380585 Cambridge, MA. 02238 or call us on the telephone at 617-497-9166 to tell us what you want to say and we will write it for you.

Volunteer with Bettina Network Foundation, inc. to work estate sales; to help move items from one home to another; to contribute your ideas on how we can better use our resources in this effort to relieve and eliminate homelessness and poverty. We also need photographers; designers; and more. However much or little time you have, we are grateful.

Send your event information to be included in Bettina Network’s Menu of Events to: bettina-network@comcast.net

How To Make Groundnut (Peanut) Soup – Ghanaian Style

Wednesday, September 7th, 2016

by: Abubakari A. Adams                                                                                                                                                                                                  copyright for Abu by Bettina Network

Groundnut Soup:

This is basically what I consider one of the best soups favored by most people in Ghana, and some West African countries. In Ghana some people in fact would not mind eating this soup for Lunch and Supper. The main reason this soup is call groundnut (peanut) soup is obviously because groundnut is the most dominant ingredient in the soup. The ground nut is made in the form of paste just like peanut butter but not as smooth as the commercial peanut butter and definitely with no sugar added or any of the other ingredients that come with this commercial peanut butter, – just the  ground nut (the ground peanuts). The soup normally comes in different flavors which is mostly defined by the type of protein supplement used in the soup (type of meat, fish, snails, crab etc.)

Ingredients:

The quantity of ingredients in this recipe can be increased or reduced based on how thick or light you like your soup to be, or how much spice you like in your food.

* Groundnut (Peanut); no sugar just the peanuts (roasted)

* 4 relatively large Tomato

* Hot pepper (use your as much as you think you can handle I would normally use like 1 part pepper to 5 part tomato; 1:5 ratio)

* One large sized Onion

* Garlic (optional)

* Medium sized Ginger

* Salt

* 1 medium sized Garden egg (egg-plant)

* Fish (fresh fish will do but preferably smoked fish gives a better turn out), Meat (fresh meat of choice, most people in Ghana use goat meat) or Crabs.                                                It is okay to use a combination of all three types, unless there are people who don’t eat one or more of the trio.

Tools:

Need at least two good sized saucepans

Wooden spoon or spatula

Chopping board

Knife

Blender

2 sources of fire (number is optional, saves cooking time)

Other tools that you may deem necessary

Process:

There are different processes in cooking the groundnut soup.   The process outlined is my preferred method.

*  First,  do the most obvious of all cooking practice, (clean all the ingredients as needed)

*  Put meat, fish or crab into reasonable sized saucepan;  add water until it is the same level with the meat, fish or crab; add salt as needed and then put the whole tomatoes, ginger, garlic, garden eggs (egg plant) and pepper on top of the meat, fish or crab.

*  Cook the combination under slightly high temperature until the vegetable gets softer or gets cooked.

*  Take out all the vegetable (tomatoes, onions, garlics, pepper, ginger and egg-plant) and blend them all together into a light puree.

*  Put a reasonable-sized saucepan on medium heat and put the groundnut paste (peanut butter) in the saucepan.  Stir, while gradually adding a little water until the color turns dark brown and/or you start to see it getting oily.

                   NOTE; each time you add water,  stir until the water is completely absorbed before adding more water.

*  Once the paste gets to what I term as the brown stage or the oil zone,  add the vegetable puree to the groundnut paste and keep stirring until you get an almost homogeneous mixture.

*  Add the partly cooked meat, fish or crab and the stock, stir and add hot water to get the desired thickness.

* Allow to boil on medium heat until the oil starts to surface.   This stage will take about 15 to 20 min. on average.

* Check to make sure the salt is okay and add more if necessary. NOTE:  you can always add more salt after it is served

Ed. Note:

Abu is a tremendous young man from Ghana.  His area of expertise is Mechanical Engineering and he has a diploma from MIT’s Fab Academy in Digital Fabrication (How to Make Almost Anything).  Abu speaks six languages and since he is a world traveler and stays in different countries for extended periods of time, he will probably constantly add other languages to this repertoire.  One of Abu’s passions is the FabLab.  He has worked with others to set up several and will be on his way to South Africa for the next year to help set up yet another FabLab.  Cooking is something Abu loves to do and we hope he will share more of his recipes with Bettina Network’s Blog.  As he travels the world and picks up different ways of cooking and sometimes how different cultures use the same ingredients, we know he will not forget us and will send recipes, history and updates on how the FabLabs are developing around the world.

He is a very valued member of Bettina Network’s Lifestyle Community.

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Everything talked about in this blog and in any other blog in the Bettina Network, inc. is the opinion of the person who wrote the blog and does not necessarily represent the opinions of Bettina Network, inc. It is the property of Bettina Network, inc. and/or the person who wrote the original blog.

Want to join us? Have a home that you want to open to become one of Bettina Network’s Hedge Schools? Call us and lets talk – or email us.

Ed. Note: Members of the Bettina Network Lifestyle Community can contribute to the Bettina Network Blog whenever they have anything they want to say and be heard by this fantastic group of people. Send your blog to bettinanetwork@comcast.net or mail it to us at P. O. Box 380585 Cambridge, MA. 02238 or call us on the telephone at 617-497-9166 to tell us what you want to say and we will write it for you.

Volunteer with Bettina Network Foundation, inc. to work estate sales; to help move items from one home to another; to contribute your ideas on how we can better use our resources in this effort to relieve and eliminate homelessness and poverty. We also need photographers; designers; and more. However much or little time you have, we are grateful.

Send your event information to be included in Bettina Network’s Menu of Events to: bettina-network@comcast.net

Bettina’s Fried Chicken – the Ultimate Recipe

Friday, August 28th, 2015

copyright Bettina Network, inc. 2015

This is fried chicken the way Grandmother made it.  And remember – taste happened in Grandmother’s recipes.  Todays’ processed food and processed food recipes have to use lots of salt and sugar to make their food taste.  Grandmother used very little sugar in anything and even less salt and the sugar she used was not the over-processed, over-refined sugar which delivers nothing but a sweet taste that gets old and ugly when you begin to wake up your taste buds with real food.

  1. Pour enough organic milk in a bowl to cover the chicken you are going to fry.
  2. Add organic apple cider vinegar.  Use your judgment for how much – you really do have taste and really do need to stop slavishly following recipes without using your judgment on the ingredients, etc.  Each recipe you use should become your own.
  3. Let the milk and vinegar sit for several minutes while it bubbles and becomes like buttermilk.
  4. Instead of the organic apple cider vinegar – or if you want a change, squeeze a couple lemons into the milk and let sit until you get buttermilk.
  5. Put organic chicken pieces into the milk and let sit for a couple hours or preferably overnight.
  6. When you are ready to fry the chicken – the oil you use is crucial because it adds to the taste and health benefits of this dish. We use a couple.  Half organic butter and half organic coconut oil in a skillet to about 1/3 the way to the top of the skillet.  Or, if you want a change and a very different taste try organic peanut oil.
  7. NO! Don’t use olive oil.  That is used beautifully in a salad or some other dish which you do not cook.  You don’t want rancid oil as the basic taste of what you are cooking.  It becomes a taste you recognize and like if you use if often, but it is not a good one.
  8. After heating the oil, rinse the milk mixture off the chicken under cool running water
  9. Put the chicken in organic flour and coat the chicken.  Let sit a few minutes for the flour to sort of harden before putting chicken in the skillet.
  10. Sprinkle himalayan salt, cayenne pepper, thyme over the chicken before putting the chicken in the skillet.  And of course, those are all organically grown spices.  If you are Italian or have those taste buds, you can add organic oregano to the spices you use on this chicken.  We think the combination of these four spices gives the ultimate taste, but it is your judgment call.
  11. Cook, turning when the skin turns the color brown you best like in chicken.
  12. There are two ways to finish this chicken.  You can continue frying the chicken in the iron skillet until it is done or when the chicken has browned you can put it on a baking pan in the oven at 350 degrees and bake until done.
  13. Enjoy a powerfully great fried chicken.
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Want to join us? Have a home that you want to open to become one of Bettina Network’s Hedge Schools? Call us and lets talk – or email us.

Ed. Note: Members of the Bettina Network Lifestyle Community can contribute to the Bettina Network Blog whenever they have anything they want to say and be heard by this fantastic group of people. Send your blog to bettinanetwork@comcast.net or mail it to us at P. O. Box 380585 Cambridge, MA. 02238 or call us on the telephone at 617-497-9166 to tell us what you want to say and we will write it for you.

Volunteer with Bettina Network Foundation, inc. to work estate sales; to help move items from one home to another; to contribute your ideas on how we can better use our resources in this effort to relieve and eliminate homelessness and poverty. We also need photographers; designers; and more. However much or little time you have, we are grateful.

Send your event information to be included in Bettina Network’s Menu of Events to: bettina-network@comcast.net

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GRITS – Creole Style

Thursday, October 9th, 2014

copyright Bettina Network, inc. 2014 – by Marceline Donaldson

I have had several requests for my grits recipe.  Sorry it has taken so long to respond, but I really didn’t want to share this family secret. I have two recipes that I hold close. One is the oyster dressing recipe for Thanksgiving turkey that I have already shared and this one for grits.  It is simple to make, but as a child my day started with grits for breakfast and I have many great breakfast memories that I keep to myself.

1) Use only organic grits.  We use grits from Deaf Smith County and Arrowhead Mills.  Why Deaf Smith County?  The claim is that they are the only place in the United States where you can get food grown in soil which does not have a DDT residue.  I don’t know if that is true or not, but I choose to believe there is at least one place in this country free of all the stuff we poured into our soil poisoning us and the soil.

2)  Put one cup grits into four cups water.  Add one teaspoon Himalayan Salt.  Sometimes I only use 3 1/2 cups water if I want grits with more substance.  Stir with a wire whisk for a couple minutes to make sure you don’t have lumps and then stir occasionally with a large spoon.  The grits can cook over low heat for as long as you want to cook the grits.  The longer, the better, but nothing under 1/2 hour.

3) About ten minutes into the cooking process add four ounces of either a) organic creole cream cheese (preferred), b) organic cream cheese or c) neufchâtel cheese if you want something with less fat.  Put in the cream cheese and after letting it cook with the grits about five to ten minutes, stir until the cream cheese and grits become one.  And no, I am not giving out my recipe for creole cream cheese.

Some people use milk instead of water in their grits, but I find this a bit heavy.  Others drown their grits in butter, but I think this kills the taste of the grits.  You are using grits as a way to eat butter.

Enjoy!

What’s great about these grits – they can be reheated and you can’t tell the freshly cooked grits from the reheated grits.

To reheat.  Put the pot over a very low light and let it simmer until it looks the way it did when it was first cooked.  This will take about 20 minutes or more.

AND ALWAYS – ALWAYS cook your grits in a glass pot.  I keep a large stash of Corning pots.  My sense of security needs lots of Corning pots in all shapes and sizes, especially for stove top cooking when cast iron skillets are not appropriate for the food I am cooking.

Serve it with all kinds of things – creole shrimp; mushrooms cooked in balsamic vinegar; poached eggs served on top of the grits.  You are only limited by your imagination and the part of the country in which you were born and raised.  The classic is grits, ham and eggs.  If you are from the Carolinas and that part of the U. S. you will drool over and want to add red eye gravy.  If you are from New Orleans you will turn your nose up at putting this coffee-based gravy over your grits.  You also can’t serve grits without biscuits.  I have moved to making my biscuits with organic sprouted wheat flour – they are fantastic, although sometimes I just have to go back to biscuits with organic whole wheat flour.

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Want to join us? Have a home that you want to open to become one of Bettina Network’s Hedge Schools? Call us and lets talk – or email us.

Ed. Note: Members of the Bettina Network Lifestyle Community can contribute to the Bettina Network Blog whenever they have anything they want to say and be heard by this fantastic group of people. Send your blog to bettinanetwork@comcast.net or mail it to us at P. O. Box 380585 Cambridge, MA. 02238 or call us on the telephone at 617-497-9166 to tell us what you want to say and we will write it for you.

Volunteer with Bettina Network Foundation, inc. to work estate sales; to help move items from one home to another; to contribute your ideas on how we can better use our resources in this effort to relieve and eliminate homelessness and poverty. We also need photographers; designers; and more. However much or little time you have, we are grateful.

Send your event information to be included in Bettina Network’s Menu of Events to: bettina-network@comcast.net

This is a curated blog so you cannot write your responses at the end of each entry. TO RESPOND TO THIS BLOG email bettina-network@comcast.net or info@bettina-network.com

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IF YOU ENJOY OUR BLOG, USE OUR SERVICES TO BOOK ACCOMODATIONS WHEN YOU TRAVEL!

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Eggs and Lime

Wednesday, July 23rd, 2014

copyright 2014 Bettina Network, inc.

We made a wonderful discovery at breakfast – and we have to thank a guest from Mexico for the new information.

Breakfast consisted of soft-boiled eggs in egg cups, which is one of our favorite breakfasts.  Our guest remarked that she loved soft-boiled eggs for breakfast, but was accustomed to eating them with a bit of lime juice.  My stomach wrenched.  I could not fathom putting lime juice in a soft-boiled egg.

Fortunately, we had organic limes in the refrigerator so we brought them out and watched.

She cut the lime into four pieces, then  cut off the top of her egg.   Before putting in her spoon to eat the egg, she squeezed the 1/4 piece of lime into the top of the egg with a little salt and enjoyed her breakfast immensely. What came to mind as I watched was Margaritas.

We decided we would have to be polite and follow suit.  I was prepared to have to push down the eggs while trying to smile at this inconceivable new taste combination.   I could not conceive it as being anything but really horrible – at best, something for which you would have to acquire a taste.  It is one thing to have been raised on this taste combination, quite another to have it sprung on you brand new at breakfast, the time of morning when your stomach cannot handle many new taste sensations.

Imagine my surprise when I had my first spoonful of the egg, doused in lime juice, and it was fantastic.  I don’t think I will ever have soft-boiled eggs again without lime juice.  It lightened the taste of the egg considerably and gave it a light, exceptional taste which even topped the fact that the eggs were already great because they were organic, super large eggs.

From here on, you will find organic limes on the table whenever we serve soft-boiled eggs!!!

Is this how cultures pass information from one to another in today’s very mobile society?  May it continue and accelerate – bring on the next new taste sensation!!!

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Want to join us? Have a home that you want to open to become one of Bettina Network’s Hedge Schools? Call us and lets talk – or email us.

Ed. Note: Members of the Bettina Network Lifestyle Community can contribute to the Bettina Network Blog whenever they have anything they want to say and be heard by this fantastic group of people. Send your blog to bettinanetwork@comcast.net or mail it to us at P. O. Box 380585 Cambridge, MA. 02238 or call us on the telephone at 617-497-9166 to tell us what you want to say and we will write it for you.

Volunteer with Bettina Network Foundation, inc. to work estate sales; to help move items from one home to another; to contribute your ideas on how we can better use our resources in this effort to relieve and eliminate homelessness and poverty. We also need photographers; designers; and more. However much or little time you have, we are grateful.

Send your event information to be included in Bettina Network’s Menu of Events to: bettina-network@comcast.net

This is a curated blog so you cannot write your responses at the end of each entry. TO RESPOND TO THIS BLOG email bettina-network@comcast.net or info@bettina-network.com

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1-800-347-9166 inside the U. S. or 617 497 9166 outside or inside the U. S.

 

Lemon Pudding Cake

Tuesday, November 27th, 2012

copyright Bettina Network, inc. 2012

A guest wrote to us with the following request:

“We had the perfect breakfast dessert at one of your homes.  It was called a “Lemon Pudding Cake”.  Could we have the recipe?  Didn’t think of asking the host family for the recipe until we got home and destressed from the trip.  Would you believe one of the highights was that cake!”

The recipe as it was given to us:

2 eggs, separated (eggs laid by organic, free range chickens)

2/3 cups milk (organic milk – preferably raw, organic milk)

1 teaspoon lemon rind (organically grown lemons)

1/4 cup lemon juice( from organically grown lemons)

1/4 cup flour (organic, stoneground, whole wheat)

1 cup sugar (organic, turbinado sugar)

1/4 teaspoon salt (himalayan salt)

Please make all of the above ingredients organic.  We think that is the secret to many of the dishes served in the Bettina Network.  The difference in taste is amazing.

Set the oven at 350 degrees and bake for 45 to 50 minutes.

Bea egg whites until stiff

beat egg yolks slightly, add milk, lemon rind and juice to egg yolks

Mix flour, sugar, salt and add to egg yolk mixture

Fold this into egg whites and pour into baking pan.Serve warm or cold

This will be cake with a pudding inside, which is great with coffee or tea at the end of  breakfast, especially if you want to sit and talk and enjoy the last vestiges of a great meal.

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Want to join us? Have a home that you want to open to become one of Bettina Network’s Hedge Schools? Call us and lets talk – or email us.

Ed. Note: Members of the Bettina Network Lifestyle Community can contribute to the Bettina Network Blog whenever they have anything they want to say and be heard by this fantastic group of people. Send your blog to bettinanetwork@comcast.net or mail it to us at P. O. Box 380585 Cambridge, MA. 02238 or call us on the telephone at 617-497-9166 to tell us what you want to say and we will write it for you.

Volunteer with Bettina Network Foundation, inc. to work estate sales; to help move items from one home to another; to contribute your ideas on how we can better use our resources in this effort to relieve and eliminate homelessness and poverty. We also need photographers; designers; and more. However much or little time you have, we are grateful.

Send your event information to be included in Bettina Network’s Menu of Events to: bettina-network@comcast.net

This is a curated blog so you cannot write your responses at the end of each entry. TO RESPOND TO THIS BLOG email bettina-network@comcast.net or info@bettina-network.com

TO LEARN MORE about Bettina Network, inc. try www.bettina-network.com

IF YOU ENJOY OUR BLOG, USE OUR SERVICES TO BOOK ACCOMODATIONS WHEN YOU TRAVEL!

1-800-347-9166 inside the U. S. or 617 497 9166 outside or inside the U. S.

A Fantastic Diet for Good Health!

Friday, September 21st, 2012

copyright Bettina Network, inc. 2012

We have discovered, through many conversations with guests, an incredible diet to end all diets.  We have put this together as we gleaned information a little at a time and experimented to make sure this is workable.

It does work for a couple of us, but we aren’t guaranteeing, advising, or anything else, just reporting on what we’ve observed and experienced.

We started to hear about limes when a guest from India talked about her need to have limes in the afternoon because it was advised by her nutritionist who she absolutely trusted.  So we found a source for organic limes for her and every afternoon she would squeeze four limes into a cup and drink the juice.

We knew about having an organic lemon squeezed into a cup of warm water and drinking that first thing in the morning to get your day started on the right foot and your body regulated – through a regular morning trip to the bathroom.  We didn’t know anything about limes except for the jokes about the English ‘Limeys’.

Later came others who looked for lemons and limes – never organic – but we added that to what they were doing and suggested that might be a better way than just ordinary limes and lemons that you didn’t know what was sprayed, dug into the dirt, washed into the fruit and that would show up in later years affecting your health in bad ways.  And they would thank us, take their lemons and limes in various ways and on different time tables to be able to travel and live without a sluggishness which brought them to their regimen with the lemons and limes in the first place.

We began to notice something amazing as we tried to do the same thing – varying it with every guests’ different usage to test for ourselves.

As we tried all these different regimens and combinations of ways to use lemons and limes, we found our weight dropping even when nothing else in our diet or lifestyle changed. We even had one guest  use a lemon to rub on his face in the mornings after shaving.  He was cute!  We noticed it when he came to breakfast with a couple lemon bits still on his skin.  When we asked what he’d been doing with the lemons – after an initial embarrassment he admitted to using one lemon each morning to smooth over his face to deal with any cuts or etc. that he might accumulate.  Another guest used cut lemons to rub on her elbows and knees.  And there were more!  It has been a great learning for us!!!

What we have taken from all of these possibilities:

First thing in the morning, we have a lemon or lime with the juice squeezed and put into a half-cup of warm water.

Throughout the day we also have lemon or lime juice – organic, of course, – and at very particular times, which we feel is the secret to this ‘diet’.

When we come in from meetings, shopping, working in the garden, doing whatever that has made us ravenously hungry and pushes us to         reach for any and everything we can to satisfy that hunger .- Instead of reaching for those 5 cookies, ice cream, instant whatever that can quench the thirst and hunger, we stop, have one lemon or lime squeezed into a half-glass of warm water and our hunger and thirst is satiated enough that we can think before we reach for those diet disasters and health saboteurs.   We have the time and space to work through putting together a substantial, organic meal or snack before we move on to the next thing.

What we’ve found – not only is our hunger satisfied with that half-cup of freshly squeezed organic juice with warm water – but our energy is revived and we are ready to continue our day.

I’ve found that two or three such lemon/lime pick-me-ups during the day satisfies my needs, but it also has me losing weight.  Not because I am dieting, but because when I have gone longer than I should have without eating, my hunger and thirst don’t lead me to poor choices.  It gives me space to think through what it is I need to eat and time to prepare whatever my choice.  I also look better.  Somehow, there is a shining through from this regimen that is fantastic.  No make-up could do for me what is done to me by those half-cups of juice and warm water.  I use half-cups because it is so sour that is all I can get down at one time.  And no, I don’t want to use those ‘helpers’ that make lemons taste like sugary confections.  Over time, I am becoming more accustomed to the sour taste and my sugar tastes are becoming intolerable of that really sweet stuff.  Before this, nothing was too sweet for me and I could never pass a cookie without picking one or two or three up and carrying them away with me.

A couple other friends, who have tried the same thing, have come back looking better, feeling better and are proselytizing their friends in this new way of taking care of their body’s nutritional needs and staying off the bad stuff.

One organic lemon or lime squeezed using a glass juicer – you know the kind, – non-electric, manual labor needed – with 1/2 cup warm water added and off you go to a new life.

If you have a difficult time finding a glass lemon juicer – we found this one and many more at www.laurelleaffarm.com/pages/kitchen&table/antique-glass-reamer-1909-patent.htm

Photo of old antique glass reamer, orange or lemon juicer w/ 1909 patent date

 

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Want to join us? Have a home that you want to open to become one of Bettina Network’s Hedge Schools? Call us and lets talk – or email us.

Ed. Note: Members of the Bettina Network Lifestyle Community can contribute to the Bettina Network Blog whenever they have anything they want to say and be heard by this fantastic group of people. Send your blog to bettinanetwork@comcast.net or mail it to us at P. O. Box 380585 Cambridge, MA. 02238 or call us on the telephone at 617-497-9166 to tell us what you want to say and we will write it for you.

Volunteer with Bettina Network Foundation, inc. to work estate sales; to help move items from one home to another; to contribute your ideas on how we can better use our resources in this effort to relieve and eliminate homelessness and poverty. We also need photographers; designers; and more. However much or little time you have, we are grateful.

Send your event information to be included in Bettina Network’s Menu of Events to: bettina-network@comcast.net

This is a curated blog so you cannot write your responses at the end of each entry. TO RESPOND TO THIS BLOG email bettina-network@comcast.net or info@bettina-network.com

TO LEARN MORE about Bettina Network, inc. try www.bettina-network.com

IF YOU ENJOY OUR BLOG, USE OUR SERVICES TO BOOK ACCOMODATIONS WHEN YOU TRAVEL!

1-800-347-9166 inside the U. S. or 617 497 9166 outside or inside the U. S.

Bettina’s Tapioca Pudding

Wednesday, August 29th, 2012

copyright 2012 Bettina Network, inc.

A long-known comfort food.   We have hearkened back to memories of childhood when desserts were homemade and not full of so many of the non-food ‘stuff’ they now contain.

Organic Tapioca is the basis for this pudding.  I searched through many recipe books and came to the conclusion that organic tapioca is a necessary – well maybe I also started out with a bias.  However, I came to the conclusion that the tapioca should be organic because of the overwhelming number of recipes which call for cornstarch as the thickening agent in this dish.

At first, I couldn’t understand why one would need a thickening agent in a dish whose core ingredient is itself a thickening agent.  Tapicoa is used in many sweet and savory dishes as a thickening agent and it works very well without changing the taste of the dish.  I realized why all of these recipe’s contained corn starch when we bought several kinds of  Tapioca from Organic to overly processed with a coating of talc to make it look whiter and more matte.  The corn starch was necessary because in the processing of tapioca, which is not organic,  it loses its thickening properties.

The white matte-looking tapioca was incredible.  It was so overly processed that using it made no sense ! – Why was it coated with talc, especially since much of the talc was seen floating in the water or milk that we used to test the tapioca.  It was floating in the liquid but it was incorporating itself into the tapioca pudding so we would be eating tapioca and talc.  That meant to us its use was purely aesthetic.  An aesthetic that gave us a stomach ache since  talc is rumored, and in some experiments has shown itself to be a carcinogen.  At least that is what we have read.  Why especially would you use this kind of overprocessed and staged tapioca in a dish you feed mostly to young children and those longing for their many-years past childhood?

For those of you who don’t know its genesis, tapioca is extracted from the cassava.  It is a staple in many areas of the world and is used as a thickening agent in foods.  It is gluten-free.

If you have a difficult time finding organic tapioca we suggest you try www.frontiercoop.com and have it mailed to you.  It is worth the trouble.

We started with:

——— a small light under 3 cups organic milk in a glass pot.

——— as bubbles formed around the edges of the milk we added 1/2 cup organic tapioca

——— and stirred and stirred making sure nothing was sticking to the pan.

——————-We also added  a small amount of himalayan salt to the pan and continued to stir.

———when the milk mixture looked as though it was about to boil we added 1/2 cup sugar

——————-and stirred and stirred and stirred , especially since we did not want the mixture to boil over!!!!!!!

==================We broke two eggs into a mixing bowl and whipped the eggs until they became lighter in color and texture.

==================We added a little of the milk mixture to the eggs very gradually so as to bring the temperature of the eggs up to the

==================temperature of the milk mixture and then added the eggs to the milk mixture

———and stirred and stirred and stirred somemore!!

We continued stirring until the mixture looked like a very good and thick pudding!

We added liquid organic vanilla to the mixture, took it off the heat and stirred until the vanilla was incorporated.

We then poured the mixture into four beautiful stem glasses for serving and put the pudding into the refrigerator.

———If you want more than servings for four – simply double or triple the ingredients!

We let the pudding sit in the refrigerator for about 15 minutes because we like warm, but neither hot nor cold pudding!

When we served this organic tapioca pudding it was excellent and fulfilled every one of our childhood memories.

And when we went to bed that night we stirred and stirred and then stirred the already eaten pudding some more!!

Once you’ve satisfied your longings for tapioca and your childhood you can then add all kind of extra ingredients to create memories for your children unique to their upbringing, but turning back a little to your own:

—————–raisins – coconut – soft nuts or nuts you have crushed – chocolate chips – grated ginger – cinnamon – nutmeg – orange juice –

and the list goes on…………………………

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Want to join us? Have a home that you want to open to become one of Bettina Network’s Hedge Schools? Call us and lets talk – or email us.

Ed. Note: Members of the Bettina Network Lifestyle Community can contribute to the Bettina Network Blog whenever they have anything they want to say and be heard by this fantastic group of people. Send your blog to bettinanetwork@comcast.net or mail it to us at P. O. Box 380585 Cambridge, MA. 02238 or call us on the telephone at 617-497-9166 to tell us what you want to say and we will write it for you.

Volunteer with Bettina Network Foundation, inc. to work estate sales; to help move items from one home to another; to contribute your ideas on how we can better use our resources in this effort to relieve and eliminate homelessness and poverty. We also need photographers; designers; and more. However much or little time you have, we are grateful.

Send your event information to be included in Bettina Network’s Menu of Events to: bettina-network@comcast.net

This is a curated blog so you cannot write your responses at the end of each entry. TO RESPOND TO THIS BLOG email bettina-network@comcast.net or info@bettina-network.com

TO LEARN MORE about Bettina Network, inc. try www.bettina-network.com

IF YOU ENJOY OUR BLOG, USE OUR SERVICES TO BOOK ACCOMODATIONS WHEN YOU TRAVEL!

1-800-347-9166 inside the U. S. or 617 497 9166 outside or inside the U. S.

“I Tried The Food in Your Blog Post”

Monday, August 13th, 2012

copyright Bettina Network, inc. 2012

“I tried some of the suggestions in your blog posts and have had great results in the health department.

I was worried about my high blood pressure – I clocked in at 159 and in spite of exercise and eating less, my blood pressure didn’t move down.  So I figured, what the heck, I’ll try to couple things I read about in your blog.

Stocked up on hibiscus tea – but not the tea you buy in the store which says hibiscus tea and is really a little hibiscus mixed with a lot of regular tea – I bought dried hibiscus flower petals, poured hot water over them and let them sit awhile.  I drank that tea all day.  I also bought huge amounts of Ceylon Cinnamon – organic, of course – and at night had a warm cup of organic milk mixed with a heaping teaspoon of the cinnamon and a spoon full of sugar.  I mixed that well and it was a great drink.

I love rice and switched to organic brown rice, which was great, but it really didn’t hit my family in its sweet spot until I put organic turmeric in the rice when I started it cooking.  One cup of rice to 2 1/2 cups water, a little himalayan salt – a teaspoon, actually, – and two heaping teaspoons of turmeric.  At first I wondered what on earth am I doing because I served this to guests and they looked at the rice as though it was going to jump up and bite them.  It was very yellow and to me it looked fantastic.  We all enjoyed the rice immensely because it had a taste, which the white rice I had been cooking was totally tasteless and probably destroying my health in the process.  I served the rice with organic green peas on the side.  I wanted to serve a side dish everybody likes so the meal wouldn’t be too strange.

I have added those three things to my diet and my blood pressure is now 125.  A tip for those who want to know their blood pressure on a constant basis and you don’t want to buy a blood pressure thing you wrap around your arm – everytime you go to a store like CVS or  one like a CVS they usually have a blood pressure machine next to the pharmacy and you can take your blood pressure for free.  You can also stand on their foot machine and see what’s going on with your feet.

I can’t tell you how grateful I am to you folks for this blog. Never would I have thought of dried hibiscus petals as a tea to deal with my high blood pressure.  And the rice and turmeric is really sensational.  I don’t know what it does, but it looks like its doing something very important inside my body and I will never have white rice again nor white wheat nor white pasta and all three of those things will have their share of turmeric put in during the cooking process.  Great information!”

Ed. Note:  You can buy organic ceylon cinnamon, the dried hibiscus flower petals and organic turmeric at Frontier Coop via mail – www.frontiercoop.com

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Want to join us? Have a home that you want to open to become one of Bettina Network’s Hedge Schools? Call us and lets talk – or email us.

Ed. Note: Members of the Bettina Network Lifestyle Community can contribute to the Bettina Network Blog whenever they have anything they want to say and be heard by this fantastic group of people. Send your blog to bettinanetwork@comcast.net or mail it to us at P. O. Box 380585 Cambridge, MA. 02238 or call us on the telephone at 617-497-9166 to tell us what you want to say and we will write it for you.

Volunteer with Bettina Network Foundation, inc. to work estate sales; to help move items from one home to another; to contribute your ideas on how we can better use our resources in this effort to relieve and eliminate homelessness and poverty. We also need photographers; designers; and more. However much or little time you have, we are grateful.

Send your event information to be included in Bettina Network’s Menu of Events to: bettina-network@comcast.net

This is a curated blog so you cannot write your responses at the end of each entry. TO RESPOND TO THIS BLOG email bettina-network@comcast.net or info@bettina-network.com

TO LEARN MORE about Bettina Network, inc. try www.bettina-network.com

IF YOU ENJOY OUR BLOG, USE OUR SERVICES TO BOOK ACCOMODATIONS WHEN YOU TRAVEL!

1-800-347-9166 inside the U. S. or 617 497 9166 outside or inside the U. S.

Ginger/Maple Syrup/Popcorn

Friday, July 27th, 2012

copyright Bettina Network, inc. 2012

We discovered a great way to make popcorn – almost by accident.  And isn’t that the way all great things happen?  Does that mean all of us – human beings – are accidental creations?

Organic ginger is what started us on the road to this fantastic snack.  Healthy, quick to make and great tasting.

Start with a pound or two of organic ginger.

Wash the ginger in cold running water with a vegetable brush

because you don’t want to take the skin off the ginger.  Many of the nutrients you want for your body are in the skin.

Somewhere in this blog – try clicking on “Health” or “Bettina Cookbook” – is a recipe for Ginger Tea.  Follow that recipe or what follows from my memory.

Put the organic ginger in a large pot and fill the pot with water

Add a bit of Organic Turbinado Sugar to your taste

Put a cover on the pot and let it boil, then simmer for a couple hours.

At the end of this process pour the hot water – now Ginger Tea – into the glass containers you use to store  tea in the refrigerator.

If you don’t have such glass pitchers, containers, whatever – now is a good time to get some so you can constantly keep one kind or another of your homemade tea in your refrigerator to use whenever you want a little break with a great drink.  That is as close to ‘fast food’ as we come – pre-make it for the future to be able to just open the refrigerator and eat or drink.

Now you have Southern Sweet Tea and you can serve it to friends, relatives, – those you want to have good health going forward.  This tea is fantastic.  It stimulates the body; cools you down in summer; helps your digestion – at least that is what it does for me.

If you don’t like “Sweet Tea”, then just boil the organic ginger root by itself without adding the Organic Turbinado Sugar.

Once you have poured out and saved the water in which you boiled the organic ginger root you are ready to begin the process of making the popcorn.

Take the ginger root left in the pot.  

Add one cup organic turbinado sugar, two cups water, one cup maple syrup and let that simmer covered on the stove until you get a heavy syrup (somewhere over 240 degrees on a candy thermometer)

Once you get syrup of the right consistency – pour the mixture onto a cooling plate or into a medium-sized Corning pot 

If you want to make the ginger root into candied ginger,  take  the ginger root out of the syrup – roll it in organic turbinado sugar and put it aside.

                             Now comes the fun:

With your AIR POPCORN POPPER

no, not the same one you use to roast coffee in the mornings, unless you want to add a coffee taste to your popcorn (which might not be so bad)

Pour the amount of unpopped corn you want to use into the measuring cup, which comes with the Air Popcorn Popper

 plug in the Popcorn Popper

and let the smells permeate the house and your nostrils so you are ready for goodies to come.

Don’t forget to put a large bowl next to the Popcorn Popper to catch the corn as it comes out beautifully popped, hot with gorgeous smells!

While the corn is popping, melt 1/2 cup organic butter

(what do you expect, I am from New Orleans with French ancestors.  Two facts which put butter into my DNA)

 Mix the ginger syrup with the butter and let it simmer until the two are nicely mixed.

 Carefully and very slowly drizzle this mixture over the popped corn

 stopping intermittently to mix the popped corn and the syrup together.

Be very gentle with the freshly popped corn.  You need to watch to make sure you don’t pour the hot syrup too fast or mix the two together too vigorously because you could turn your popped corn into a sludgy mess.

Don’t use too much syrup – just a light drizzle because

– less is more in this case.  If you like thickly coated popped corn because you were raised on that heavily coated caramel corn then have a ball and use as much syrup as you want to create that affect.    I was raised on that heavily coated caramel corn and stopped eating it when I became an adult.

This popped corn brings back those memories – gives a fantastic adult taste – and is especially good when you use the syrup lightly and sparingly.

If you want to go a step further and cut the now candied, ginger into really tiny pieces you can mix those tiny pieces into your Ginger/Maple Syrup/Popcorn for an additional unidentifiable, except to the most sophisticated palates, taste.  Makes a nice substitute for those candied peanuts that sometimes still appears on the grocery store shelves.  Nice, the ginger is quite lovely and brings this snack to new heights!

enjoy!

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Ed. Note: Members of the Bettina Network Lifestyle Community can contribute to the Bettina Network Blog whenever they have anything they want to say and be heard by this fantastic group of people. Send your blog to bettinanetwork@comcast.net or mail it to us at P. O. Box 380585 Cambridge, MA. 02238 or call us on the telephone at 617-497-9166 to tell us what you want to say and we will write it for you.

Volunteer with Bettina Network Foundation, inc. to work estate sales; to help move items from one home to another; to contribute your ideas on how we can better use our resources in this effort to relieve and eliminate homelessness and poverty. We also need photographers; designers; and more. However much or little time you have, we are grateful.

Send your event information to be included in Bettina Network’s Menu of Events to: bettina-network@comcast.net

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1-800-347-9166 inside the U. S. or 617 497 9166 outside or inside the U. S.

 

 

 

A Wonderful Concord Christmas Story

Saturday, December 31st, 2011

copyright Bettina Network, inc. for Barbara Marden 2011

A few days before Christmas I was giving a friend’s out of town visitor a tour of the house.  My friends six year old son David was with us and did he get excited when I showed him  a secret place to store treasures.  It was in our main bed and breakfast bedroom above the fireplace mantelpiece. Our “restoration” carpenter from New Hampshire created that little cavern when he tore down the wall above the mantelpiece and put shelves in the recess. David was less impressed by my description of what we found when the wall was torn. The major items were a ladies button boot, a breast pump, and some letters, each offering consolation for the death of a child.  Losing a child was apparently a common event for families from the time our house was built in the early 1700s through even later times.

 

One of the letters, three pages long, and now in the Concord library, showed beautiful handwriting similar to our forefathers’ writing of our Constitution. It was a letter from Cyrus Barrett to his sister Sally, who had married into the Wood family living in our house. The Barrett family house is now being restored as part of Concord’s historical park.  The Minutemen had ammunition hidden in the Barrett’s cornfield the day of the shot heard round the world. Written in New Orleans in 1819, Cyrus first offered condolences over a son’s death  and continued by describing a familiar theme, an economic downturn. I have not corrected the spelling in the following quotes:

 

“I was much affected by the maloncholly intelligence contained in your letter of the sudden death of your affectionate and much loved little John.  I recollect him perfectly and have often been amused by his innocent playfulness.  I am not surprised that his death should occasion the deepest sorrow in you, yet at the same time you are left with the comfortable assurance that he is happier than your fondest wishes and care could have made him.”

 

“New Orleans has for some time past been suffering under a heavy weight of commercial embarrasement.  Many of her most enterprising Merchants have failed and those who continue in business are constantly complaining of heavy taxes.  The Produce of the country is extremely low. Cotton which formerly sold for 30 cents now sells for 16 cts and other articles have suffered the same depression in values, but notwithstanding the times look so gloomy we are looking forward for a change.”

 

Thinking about the letters makes me glad to be alive today.  In spite of all the economic and political problems, we are saved the grief of losing so many children.

And of course so many of our tasks are much easier, for instance baking these Russian tea cakes I gave my friend to take home.  They make excellent cookies for any occasion.

 

INGREDIENTS AND DIRECTIONS FOR BAKING RUSSIAN TEACAKES:

 

1 cup butter                           1 teaspoon vanilla (or brandy)

½ cup confectioners sugar        ¾ cup chopped pecans

2and ¼ cup sifted flour             1 cup confectioners sugar

 

Cream shortening and sugar. Stir in vanilla.  Add flour and then nuts.  Form 1” balls and bake 14 to 17 minutes in 325 oven. While still hot roll carefully in confectioners sugar.

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Learn More About How We Use Your Donation!

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______________________________________________________________

Want to join us? Have a home that you want to open to become one of Bettina Network’s Hedge Schools? Call us and lets talk – or email us.

Ed. Note: Members of the Bettina Network Lifestyle Community can contribute to the Bettina Network Blog whenever they have anything they want to say and be heard by this fantastic group of people. Send your blog to bettinanetwork@comcast.net or mail it to us at P. O. Box 380585 Cambridge, MA. 02238 or call us on the telephone at 617-497-9166 to tell us what you want to say and we will write it for you.

Volunteer with Bettina Network Foundation, inc. to work estate sales; to help move items from one home to another; to contribute your ideas on how we can better use our resources in this effort to relieve and eliminate homelessness and poverty. We also need photographers; designers; and more. However much or little time you have, we are grateful.

Send your event information to be included in Bettina Network’s Menu of Events to: bettina-network@comcast.net

This is a curated blog so you cannot write your responses at the end of each entry. TO RESPOND TO THIS BLOG email bettina-network@comcast.net or info@bettina-network.com

TO LEARN MORE about Bettina Network, inc. try www.bettina-network.com

IF YOU ENJOY OUR BLOG, USE OUR SERVICES TO BOOK ACCOMODATIONS WHEN YOU TRAVEL!

1-800-347-9166 inside the U. S. or 617 497 9166 outside or inside the U. S.


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