The Angelus

I rarely watch daytime television.  Today, however, as I flipped through the channels looking for something worth watching, I happened upon EWTN as one program was ending.  The beautiful music that accompanied the images caught my ears and eyes, so I stopped to absorb the loveliness.  Just then, Mother Angelica and the nuns began a prayer.  It was The Angelus.  It was short, sweet, and touching. 

I did a quick search and found this website that tells about this prayer.

At the top of the page is this painting, is a 19th century work by the French painter Jean-Francois Millet, depicting a farming couple praying this prayer at dusk.  I love it for it's simplicity and pureness.  See the steeple in the background? 



The Angelus is traditionally prayed at 6 AM, noon, and 6 PM.  Isn't it a wonderful prayer to remind us that Mary said "Yes"?  I love that the prayer is announced by the ringing of a bell in several countries as a reminder to pause in our busyness and pray.

This is taken from scripture found in the Bible, known also as The Magnificat, Luke 1:26-38, as well as other passages as mentioned in the website.

The Angelus
V. The Angel of the Lord declared unto Mary.
R. And she conceived of the Holy Spirit.
Hail Mary, full of grace,
The Lord is with Thee;
Blessed art thou among women,
And blessed is the fruit of thy womb, Jesus.
Holy Mary, Mother of God,
Pray for us sinners,
Now and at the hour of our death. Amen
V. Behold the handmaid of the Lord.
R. Be it done unto me according to thy word. Hail Mary, etc.
V. And the Word was made Flesh.
R. And dwelt among us.
Hail Mary, etc.
V. Pray for us, O holy Mother of God.
R. That we may be made worthy of the promises of Christ.
LET US PRAY
Pour forth, we beseech Thee, O Lord, Thy grace into our hearts, that we to whom the Incarnation of Christ Thy Son was made known by the message of an angel, may by His Passion and Cross be brought to the glory of His Resurrection. Through the same Christ Our Lord. Amen.

The website concludes with this message: "When we pray the Angelus with humility and love, we are emulating Mary’s faith in His goodness. We are blessed in that we can ask both God and His Blessed Mother for their assistance on our journey towards Eternal Life!"
http://www.ourcatholicprayers.com/the-angelus.html

May our journey during Advent bring us daily reminders to emulate Mary's faith and of the real reason for the Christmas season.

Bicycle Wheel Clothesline idea

Is this not the best idea?! I love the idea of reusing a bicycle wheel rim and the umbrella stand to make something useful.  See directions here at http://www.borganic.net/blog/?p=4495&utm_source=rss&utm_medium=rss&utm_campaign=bicycle-wheel-clothesline

Wish I had thought of it, but at least I can copy it.  I think I would paint it all black so that it looks like a sculpture when not in use, plus this would help cover any rust.  I could put my bird feeders or a couple of hanging baskets on it when it's not in use as a dryer, OR, I could just disassemble it and store it out of the way. 

What a great way to dry those kitchen cloths!!

Ginger Ale or Ginger Beer

     Homemade ginger ale, or as some call it, ginger beer, is delicious and refreshing.  The benefits of ginger are numerable.  It calms the digestive tract, eases motion sickness and relieves nausea. 
When my husband was feeling ill, a dear friend recommended that he sip on some real ginger ale.  Unfortunately, none of the commercial brands that were at our local store actually contained real ginger. This led us to search for real, honest-to-goodness ginger ale.  What we found was pricey, so we decided to embark upon a journey for our own recipe.

Be sure to purchase fresh pieces of ginger.  A small sprout, if any, shows freshness, but ignore those with blackened or shriveled ends. 

The piece at the top is old and drying out.  You don't want it.

Years ago, my mother told me that her mother made ginger beer at her home in England.  Since I recently received a lovely gift from my cousin in England, my grandmother’s cook book, I looked through it and found a recipe that sounded easy enough, although the measurements were from a different era; ie., “a loaf and half of sugar”.  The cookbook is over a hundred years old and is a real treasure.  One of my favorite parts of this "cookery" book is the section on addressing the kitchen staff.  Kitchen staff?  Really?!

The ingredients are simple: fresh ginger root, sugar, lemon, yeast, and water.  The only tools required are bottles and large cooking pot.  Since this recipe dated to about 1900, I thought that perhaps I should look at some that are more recent to ensure consistency.  None of my other cookbooks had a ginger ale recipe, so I went online and found only a few recipes.  One, by Jean-Georges Vongerichten, was widely used and called for adding a chili pepper, such as here: http://www.eatologies.com/2009/06/11/homemade-ginger-ale/  the other, by Alton Brown, added yeast—and was most similar to my Nanny’s-- here: http://www.foodnetwork.com/recipes/alton-brown/ginger-ale-recipe/index.html.  The third was made completely different and used fruit juices, so while I didn't use the recipe, it does contain wonderful information on the benefits of ginger, so I included it here:  http://drbenkim.com/ginger-health-benefits-ginger-ale-recipe.html. 

The same basic ingredients and amounts were used in most recipes, and various comments left by readers led me to see that amounts can be varied according to taste, so I felt that it was fine to use my Nanny’s version and adapt the measurements accordingly as I played with the ingredients.  Since one of the online recipes used yeast and the other did not, I decided to try it both ways. 

When I made it without the chili pepper in my first attempt, it lacked the “kick” we wanted, although it did have that wonderful ginger taste we wanted.  I used all white sugar, and it was too pale, so I adjusted the recipe to use more dark brown sugar the next time.  The amounts of ginger stayed fairly consistent: We found that grating the ginger gave a stronger ginger presence since it released the juices, but was harder to drain with the strainer.  As this version sat, it grew stronger, but my son really liked it that way, and wanted the sediment for that additional strength. I didn’t want to see it, though. The compromise was to chop it finely instead of grating it, just large enough to be captured by the strainer—and cook it a few minutes longer. 



Bottles can be boiled or rinsed with a bleach and water solution.  Be sure to rinse thoroughly and air dry. Before beginning, be sure all surfaces are clean.  I like to work on clean dish towels, but I admit to being  a bit fastidious.

Since my family likes a little “kick” and often uses peppers in recipes, it seemed natural to add a chili pepper to this drink as mentioned in one of the versions.  My son heartily approves.  My Nanny’s recipe sounds as if it will last for months, but we find the drink so refreshing, it hasn’t lasted nearly that long.  With the addition of the chili pepper and more lemon, we declared it a success.

Bonus, just for me:  After I drain the ginger, lemon peel and pepper, I put them back in an empty pot and add another cup or so of boiling water and about 2 teaspoons of sugar.  I cook this for about 10 minutes.  It’s my “ginger tea” and reward for making the ginger ale.  It has a lovely, throaty, "ginger burn" in the back of the throat.  You know what I mean, the kind of "burn" you get from the regular version of Coca Cola.  Ahhh. 




Here’s my recipe:

Linda’s Ginger Ale/Beer

 

 · 3 oz. finely chopped ginger root
 · 1.25 cups sugar (1/4 cup white, 1 c. brown) (Note: This may be too sweet if consumed right away. The longer it sits, the stronger it gets-especially with grated ginger sediment, and the sweetness is balanced with the strength.) Dark brown sugar makes a darker ale. You can use all white, if preferred. · 2 T freshly squeezed lemon juice plus 2-3 lemon peel slices. (You may use 1 tablespoon of lemon juice if you don’t like a strong presence of lemon.)
 · 1 dried chili pepper, optional
 · 6 cups water

Bring ginger, sugar, lemon juice & peel and chili pepper to boil with 1 cup water. Stir to dissolve sugar. Add 5 cups boiling water and gently simmer 20 minutes or longer.  Stir from time to time. Drain to remove ginger, lemon and chili pepper.   Note: adding yeast is optional: Skip down to “Bottle mixture” if omitting yeast. Remove 1/4 cup of mixture. Let cool to lukewarm. Add 1 tsp. yeast to ¼ cup lukewarm (not hot!) mixture. Let sit 15 minutes until yeast has “bloomed”.



   Add yeast mixture back to lukewarm mixture in pot (make sure mixture is cool enough). Let sit 15 minutes or longer.

Bottle mixture: Add to scrupulously clean bottles. (Boil glass or wash in bleach water then soapy water. Rinse well and air dry bottles.)  Makes 6 cups.

Let sit 1-2 days to ferment. Open lids or corks to let gas escape periodically.  If you use plastic bottles, you will find that they get "hard" as they ferment.  When you can no longer press them, they are ready. 
Refrigerate.  If no yeast was added, refrigerate once bottles have cooled.  Keeps at least two months. We haven’t kept any past that time, but it may last much longer.

If preferred, add mixture to carbonated water at the ratio of ¼ - 1/2 cup ginger ale to ¾-1/2 cup ice and water.  This was our preferred method of serving without the addition of yeast.   We love the fizziness of carbonated water such as Perrier or Gerolsteiner with the ginger ale.

 

If you have a loved one who is undergoing chemo treatment or has an illness that causes nausea, a few sips of this seems to work beautifully.

Using some online pictures from The Graphics Fairy, I played around with various labels.   



Since I used to be a Queen Bee (lovingly called that by one of my employees—and I liked it!), I went with the crown and bee theme. 

Aren’t the bottles lovely?

Hope you enjoy this refreshing and heathful beverage.  To your health: Cheers!

Sunrise at Gulf Shores, Alabama

A best-kept secret: The sugary white sands of Gulf Shores' beaches in October; especially when you awaken in time to slip outdoors and watch the sun come up.  The only sound you hear is the gentle caress of the waves on the shore.  It is so peaceful and quiet with just the lulling of the water.  Not even the shorebirds are awake yet.  Bring your mug of coffee or tea if you have it. 



Slip quietly, barefoot, down the boardwalk, over the dunes and past the sea oats, out to the soft sands of the beach.  Keep your eyes to the East, watching for that first glimpse of the sun.  See the sky getting yellow, then orange and red and reaching out across the horizon?  The autumn tilt of the earth means it won't be in the same place as in the summer.  But exactly where will it be?



Here it comes!  Here comes the sun!




Morning has finally broken over the water in a symphony of brilliant colors. It is further South than I expected.



I just had to share this beautiful sight.  Isn't it spectacular!?

Homemade Yogurt from the Old Country

     My husband’s grandparents came from Lebanon, bringing with them their centuries-old ways of cooking delicious and healthy meals.  The ship that brought them was the Carpathia, of Titanic fame, but not the same voyage; the one after.

     Right after we were married, I asked his grandmother to show me some of her recipes.  She invited me over and literally showed me how she created those memorable dishes from beginning to end, since she had nothing written down.  One of these was her way of making yogurt, or laban.  She served this as a side dish to her wonderful chicken and rice dish, which contained those lovely pine nuts used in many Middle Eastern recipes.  I can picture that lovely white mound of yogurt on top of each plate: rice pilaf with pine nuts, shredded or strips of chicken, and laban on top.

We began with milk. 

     Siti, as my husband called his grandmother, heated the milk in a saucepan until it was extremely hot, but not yet boiling.  Then, she removed it from the heat and let it cool a few minutes.  When she put her pinky finger in the milk and counted to ten, she declared it ready.  She said, “Now you try it.”  I put my little finger into the hot milk and counted, “One, two, three, OW!”  (I have since become accustomed to the hot milk and can count to ten before having to take it out.)  It can't be too hot or it will kill the culture, yet it has to be warm enough to ferment. 

You have to have some yogurt/laban to make some, so she took a couple of tablespoons of laban from some that she already had and beat it with a spoon for a few moments, to “wake it up.”



To the hot milk, Siti added the 'awakened' laban or starter.  She then stirred it thoroughly and poured it into a bean pot or crockery just like the one pictured here.  Hers was much larger than mine, but I was delighted to be able to find it.

     The bean pot was wrapped tightly in a dish towel and a wool sweater, around and around.  She set it aside and said, “Now we leave it alone.”  It had to sit from 8 to 12 hours without being disturbed.  The sweater helped hold the heat in and keep it at a nearly constant temperature for several hours.
When it was ready, Siti took it out and blessed it with the sign of the cross, cut into the top of the laban.  Only then was it ready to refrigerate or eat.

     I make laban for my husband the same way that his Siti showed me.  Isn’t it a lovely thought that some things, including recipes, can keep a loved one in our hearts and memories?



     This photo shows the liquid, or whey, that can form.  This is perfectly natural and can be poured off, if desired.  The thickness and the tartness depends on how much fat content is in the milk as well as how hot the milk was when the culture was added., and how long it sat.  Using whole milk, a cup of cream, or using Half and Half all make a richer yogurt.

Here's Siti's recipe as told to me:

• 6 cups of milk, more or less, depending on how much you want to make
• 2 or 3 Tablespoons of laban starter, or yogurt with active yeast culture, beaten with spoon or whisk

Heat milk, stirring frequently, until very hot, but not boiling. (The heat must kill the enzymes that would keep it from "making".)  Remove milk from heat and cool to the point where you can put your little finger in and count to ten before it burns.  At that point, add beaten laban and stir thoroughly.
Immediately pour hot mixture into bean pot or crockery with lid.  Wrap pot quickly with a dish towel and a thick wool sweater.  Do not disturb the pot for 8-12 hours or overnight.   The longer, the better.  Refrigerate when done.

* I found that an oven heated to 200 degrees and then turned off will help keep the temperature constant.
After making the sign of the cross in the laban--blessing it just like Siti would have wanted, serve or refrigerate, saving a few tablespoons for the next batch.

The laban can be drained through cheesecloth, hung over a bowl for an hour or so, to make a "hard" laban, which, when salted, is a lot like cream cheese.  After allowing the liquid to drain, twist the cheesecloth with the laban inside and squeeze as much liquid out as possible.  Delicious!!

I found a site for Dr. Oz's version here: http://www.doctoroz.com/videos/homemade-laban-yogurt

One day as I was researching Middle Eastern foods, I found a cookbook entitled, Alice's Kitchen: My Grandmother Dalal and Mother Alice's Traditional Lebanese Cooking.  I ordered it, and found it to be highly interesting reading about this family's life and the recipes that were handed down.  Her family's story is quite similar!  While the recipes are not exactly the same, they are close.  Plus, this cookbook has recipes that Siti didn't get a chance to show me.

I read the section about how this family made yogurt or laban.  It is nearly identical to Siti's method, even to the point of blessing it.  In the method, it reads, "Simmer milk until it rises and becomes frothy..."  That is exactly what the milk will do. She continues in the directions, "An amazing and ancient alchemy transforms the milk into laban..."  So lovely and poetic!  


Thank you for your wisdom and love, Siti.  May your memory be eternal.

The sea oats and dunes at Gulf Shores, West beach

 

Shrimp Fest at Gulf Shores, Alabama: The Perfect Getaway!

The 41^st Annual National Shrimp Festival was a blast! The weather was unbelievably perfect with temps in the low to mid 80’s with a light breeze. 

Gulf Shores, downtown, just outside the HangOut and Pink Pony Pub

There was so much to see and do!  I loved looking at the arts and crafts section as well as the fine artists’ work. Some people are so artistic!

We were able to meet several artists.  Steven Dark sculptures pottery figures, some of which are put in the ocean for barnacles to attach.  I love this fanciful piece with the rabbit peeking out of the hat.  His work earned "Best in Show."  See more of his work, here: http://www.stevendark.com/index%202.htm 

Steven Dark

 

Royal Miree
 

Royal Miree is a sculptor from the Birmingham area who creates masterpieces in copper, stainless steel and aluminum.  The photo does not do justice to his amazing work.  He is holding a copper panel which was hand polished repeatedly to make these beautiful designs.  If I had taken the picture in sunlight, it would have been like a myriad of sunrises and sunsets all at one time.  I was literally mesmerized by his work, particularly the delicately-balanced pieces that moved ever-so-gently when touched.  There was a wall piece that I couldn't take my eyes off.  It was a one-of-a-kind sculpture that was calling to me.  This piece would have made a statement of great design.  Wow.  Just wow.  http://richardmiree.com/collections/21668 

By now, we had walked over halfway around and were getting hungry and thirsty.  We slipped into The Hangout for a snack and met a charming young man who was our waiter.  He is a student at The University of South Alabama and had been a medic in Afghanistan. Heroes are everywhere if we just take time to hear their stories.  One of the first questions asked after a strong hurricane on the Gulf Coast is, "Is The Hangout OK?" It is a friendly restaurant right on the beach with stages for bands and three separate bar areas.  I loved their collection of lunchboxes on the wall. 

http://www.meyerre.com/music/hangout/

Foods were varied and tasty.   Wild gulf shrimp was the star of the show. We had it grilled, fried, and in a low-country boil. We had teeny-tiny shrimp, medium-sized reds, and jumbo prawns. Wish we had brought some home with us!  (Hmm. Perhaps I could have it shipped?)   Here's the website for Eat Alabama Wild Seafood:  www.eatalabamawildseafood.com The site also has some incredible recipes such as LuLu's West Indies Salad.  (This is Jimmy Buffet's sister, and the second question after a major storm is, "How is LuLu's?)


http://www.eatalabamawildseafood.com/index.cfm/recipes

LuLu's West Indies Salad (some amounts are not listed:)

• 1 pound fresh jumbo lump blue crabmeat
• Salt to taste (about ½ teaspoon)
• Freshly ground black pepper to taste (about ¼ teaspoon)
• ½ medium Vidalia (or sweet) onion, sliced paper thin, in half moon shape
•  vegetable oil
• white vinegar

 ice water (with 4-5 ice cubes)

Place half the crabmeat gently in the bottom of a glass bowl or plastic container, carefully picking out any shell. Sprinkle with just a smidgen of salt and pepper. Cover crab with a layer of onion. Repeat steps with remaining crab, salt, pepper, and onion. Pour oil and vinegar over layers. Place ice cubes in a liquid measuring cup. Fill with water until volume reaches ⅓ cup and pour over crab. Cover and marinate for at least 2 hours before serving. When ready to serve, shake bowl gently, or if using a leak-proof plastic container, turn upside down and back upright to gently mix salad. Serve in a shallow bowl with juice. Makes 4-6 servings.

Alabama Wild Seafood: Yum!

A sampling of wild Gulf shrimp with a delicious cocktail sauce!

Fried Shrimp with Fried Green Tomatoes and Gruyere Cheese Grits

The sand at Gulf Shores reportedly came down from white granite boulders higher up in the state and washed down to the sea in ancient times, so it is beautiful, soft, and sugary-white.  The combination of sand, turquoise-colored water, and brilliant blue sky produced a made-to-order kind of weekend.

 

 

We stayed with the most delightful, creative couple.  Their home was lovely, and taking in six additional guests didn’t even faze them!  Sitting on their back porch, watching the sun rise and set over the gulf while listening to the lulling, constant rolling of waves, as well as enjoying coffee and telling tales, was a relaxing part of each day. 

Sunset at Gulf Shores, West Beach

Something that was incredibly wonderful was the original artwork collected and created by our hosts.  The lighting in the dining room and over the counter were all crafted by our host, Joe Thompson.  This photo is of a glass bowl with amazing blues and pearly colors.  My camera (phone) does not do justice to this incredible work of art.

 

Wow. Be sure to check out his sink vessels and chandeliers here: BEAUTIFUL! http://www.bearcreekglass.com/

As we were leaving, Joe's lovely wife gave us a pair of beautiful, hand-crafted pottery mugs.  They are both obviously laden with talent and are gracious hosts.


The flora and fauna on a beach is always interesting.  We saw a coyote, a fox, and of course tons of fowl.  The Great Blue Heron was regal, as seen in a photo, above. 

I learned about a sweet, tiny, yellow sunflower, that, once it was pointed out, I saw in bloom all along the dunes.  Growing wild, it is perfect for the beach climate where it thrives so beautifully.  Debbie plans to plant more at her beautiful home.  http://www.southernliving.com/home-garden/gardens/drought-tolerant-native-plants-00417000068369/page10.html

What an absolutely PERFECT trip! 
 

 

The Great Mug Swap, Part II

The Great Mug Swap, Part II. 


http://www.heatherlyloves.com/2012/10/coffee-mug-swap-reveal-link-up.html

My mug has arrived!  I can hardly wait to open it, but I have to grab my camera!



Oh, look!  I recognize the return address!  It's from Mia!

 

OOh, I see a treat!

 

It's well wrapped, so I can't sneak a peek too soon.

I also see a pink envelope.

YUM!  Guess what I'm having in the morning.  I doubt if I can wait, though, so it may become an afternoon delight.

I usually underline my name the SAME WAY!!  Freaky--in a good way.

Almost there....

It's like Christmas!  Wrapping, wrapping, wrapping, building up the suspense.

 

 

BEAUTIFUL!  It is soooooooooooo me.

A sweet note, a great extra treat, and a fabulous mug in a size that I really appreciate.

 

Isn't it just PERFECT?!

 

I LOVE it! Thank you, Mia!

You did a great job of finding out what makes me tick!!  I’ll be using it every morning as I look over my Pins and bloggers’ posts for the day.  I'll also use it for my afternoon tea when I step outside to check out the backyard and plants on the deck.

What I didn’t expect at all was to get a mug from the same person that I sent one to!  We both included Starbucks Via in our packages.  Great minds think alike, right?  

I’ll raise this lovely mug high in the morning and send you a toast of gratitude for choosing such a beautiful mug for me.   Here's to great days ahead for you!!

http://www.heatherlyloves.com/2012/10/coffee-mug-swap-reveal-link-up.html