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Odyssey Framing an idea is always a journey into the unknown. I am currently reading a charming book by Alice Steinbach, Without Reservations. Life assessment and travel, likely topics for me. The book was a Mother's Day gift from my daughter. I told her that I am sure that I had read it or even had a copy. No copy, so it was a library book? Rereading it has started me on an odyssey of discovery. Alice's travels started in Paris, so will mine. Alice is a newspaper reporter, one of her favorite reporters was a woman by the name of Janet Flanner. Janet Flanner, pen name Genet, wrote about the French for the New Yorker in the period I like to call "the Hemingway period." I Googled Janet Flanner and discovered a wealth of information about her. The Public Library was able to locate one of Janet Flanner books for me. So I am off an running with my nose stuck between the pages. Ah, Paris.... One year ago now, I was in England enjoying my tour of homes and gardens. I was looking online at info about the Chelsea flower show and found www.Flickr.com. Type in Chelsea Flower show and you will find photos and slide show of the show. I try not to give advice, but if you ever have a chance to visit London go in May for the flower show. The 2006 show was beyond what I imagined.
Today was a weather perfect day to be out working in my flower beds. Cool, the soil soft after the recent rain. I bought some interesting ferns, three new variety of hostas, two ruby red sedums, and a bright yellow creeping sedum at the farmer's market. What began as attempts to find "just the right spot" ended up being relocation central. The result is a hosta bed on the north of the house...par excellent. I have managed to gather a large number of different sizes and colored hostas - a collection of sorts. I regret now that I didn't label them with their names. Ever have a "duh" moment? The other day, I finally found my missing hostas. Last summer I bought a tiny little bright yellow hostas and I moved them from where I had planted them to make way for tulips. Geez, for the life of me, I could not remember where I moved them. My $14.00 tiny plants. I was so happy to find those little stinkers. I am a happy gardener now.
Let me start my new segment about cook books and authors. Ina Garten is one of my all time favorites. Ina is also known as the Barefoot Contessa (www.BarefootContessa.com). If you have cable or satellite with the Food Network, there you go. Look for the listing for the time, etc. A trip to the bookstore or the public library might do the trick, otherwise. I first met Ina when she worked with Martha Stewart. Early in both of their careers, Martha met Ina over the counter at the Barefoot Contessa, Ina's specialty food store on the east end of Long Island. A simple philosophy about food and people is key part of her books. Her love is for farm-grown vegetables, backyard garden flowers and herbs and local produce. Ina loves to take a good known recipe and make it best, better and down right wonderful. For Example: Maple-Oatmeal Scones 3-1/2 cups all purpose flour 1 cup whole wheat flour 1 cup quick-cooking oatmeal plus additional for sprinkling. 2 Tablespoons baking powder 2 Tablespoons granulated sugar 2 teaspoons salt 1 pound cold unsalted butter, diced 1/2 cup cold buttermilk 1/2 cup maple syrup 4 extra-large eggs, lightly beaten 1 egg beaten with 1 tablespoon milk or water for egg wash. Glaze Preheat the oven to 400 degrees. In the bowl of an electric mixer combine the flours, baking powder, sugar and salt. Blend in the cold butter and mix until pea-sized pieces. Combine the buttermilk, maple syrup, and eggs and add quickly to the flour-butter mixture. Mix until just blended. The dough maybe sticky. Dump the dough onto a well-floured surface roll dough to 3/4 to 1-inch thick. Cut with a 3-inch cookie cutter and place on a baking sheet, lined with parchment paper. Brush the tops with egg wash. Bake for 20 to 25 minutes until the tops are crisp and insides are done. To make the glaze, combine confectioners sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes, and drizzle each scone with 1 tablespoons glaze. Sprinkle some uncooked oats on top, for garnish. Let your odyssey begin today to learn more about the Barefoot Contessa. As I always close by asking you to eat good food, be kind and speak the truth. Ina is a shining example...par excellent. Dateline
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