Living the dream

Hi, there. Welcome back! It's been way too long...

We have been just a bit preoccupied lately with a big life change and it's about time I gave you an update.

First, a bit of background: Since moving here almost 13 years ago, we have lived in a variety of apartments in the beautiful city of Henderson, NV (after a brief nasty experience to begin with in Las Vegas - another story for another time). In fact, I have just completed a book entitled "Lost Restaurants of Henderson," about this town: it's defunct, beloved restaurants of days gone by, Henderson's  historic beginnings, current favorites and sites of interest - past and present (the survivors) and where the future may bring us now that the Raiders and Knights are here. Haven "eaten our way through Henderson" it seemed like a fit when History Press proposed the idea to me.

After an 8 day trip in Spring of 2017, we discovered just how much we enjoyed traveling with our pup Charlie, and we began talking about alternative lifestyles. I was ready to move into a cabin in the woods in Northern Nevada or California after visiting the area. This, unfortunately was not Mike's idea of living. The idea of living on the road began niggling us in the back of our minds. We didn't want to be tied down with a house or condo, we were tired of paying to live in places with nothing to show for it, and we decided to research motor homes, RV's and living on the road. We love nothing more than researching and Mike is a born statistics man while I am more of a dreamer, so we did our work.

In summer, we started looking at RV parks and such after receiving a bit of an inheritance from my Mom's passing last Spring (thanks, mom, for always encouraging me to follow my dreams!) We decided that with me retiring in spring/2019 and Mike being ready to leave town, this was the time - now or never. In September we made our great foray into the wonderful, previously  unknown world of motor homes and all they had to offer. We didn't want anything too huge - we wanted the ability to really be mobile and certainly didn't want a mobile home to drag behind us! We discovered the difference between class A and class C, about trailers you pull vs homes you drive (like a bus). We found a consignment place that looked pretty good and had a great variety and, taking a breath, we worked up a feasible budget and visited the place.

Oh mercy! Tiny and huge RV's called our name. The one we actually had considered turned out to be nothing like the photos and description. It was nestled in a nasty little section of the place and like the guy told us - "Yep, those are pretty old photos." Noooo....really? <sorry, Canadian skepticism and sarcasm aka sardonic wit emerged briefly> I remember thinking WTH have we gotten into?

By this point we were more-or-less committed. The cool thing was that in searching for this evasive toad of an RV, we saw a couple of really nice ones, including one that kept calling us back as we browsed to our content - and I am sure the salesman's annoyance as he finally left us to our own devices. Trouble was, once I had walked away from the one that felt right, I couldn't find it again. That's how big this place was and how many units were actually kept there! Mike went down one row, knowing the one I meant, while I wandered the other way, keeping my eyes peeled (and peering into others, wondering if there was even something better). Finally, by coincidence, I kid you not, we both ended up in the same row in front of this same motorhome. The sun shone down, a great light illuminated it and we could almost hear the angelic chorus when we walked inside. Okay, that's a tad dramatic but we did feel a lifting of our spirits and a surge of excitement coupled with a sense of satisfaction and "rightness" when we walked into it.

It was lovely, a 'deluxe' version of a 1998 National Sea Breeze. Blue and cream on the outside, blue and silver and cream inside with loved wood cabinets with blue and silver and cream 'etched' panels, a really sweet large microwave (the guy called it a "convection oven" when he walked through with us but who was he kidding? I am a Little Cook, not a Little Fool!). The little kitchenette area was sweet with a requisite fold-up work table. A considerable amount of storage space inside and out, which we desperately needed but which,  of course, is never actually enough. It even (ta da!) already had a Dish Traveler unit on top so it was pretty much TV ready! (turns out it also has the capability of surround sound throughout the trailer but we have to go to Camping World to see about that because we have no clue!) It was in lovely condition for its age or any age. The bathroom was bigger than the others we had peered into and the fridge was a decent size. There was a 'walk around' bed area with a fair bit of storage in there, too (bonus!) and all-in-all, it looked dang good to us.

We walked into the office after about 2 hours of poking, peering, looking at various units and such and said "That's the one." The price was better than we had  hoped, the year was better than we had feared, the condition was quite literally wonderful and it had most everything we needed, including a really good Magic Chef gas grille on top. I love cooking with gas!

We discussed specifics and looked at the VIN sheet and description of the motorhome. It had just arrived there a couple of days previous before prepping for sale. This was its first day for sale and we were the first to look at it. One owner, lightly used, only 40000 miles, excellent condition with everything working (we will get to that later). He turned on the a/c for us and it was instantly cool. All the windows opened, all the lights worked (more about that later), the electrical system was good, newer battery, really comfortable seating and such, etc etc etc. The asking price was low for the age and condition and non-negotiable - which was understandable - and we would have a down-payment. Then came financing. The manager of the sales place recommended a nearby credit union (which made me happy - I always wanted an account at a credit union and so did Mike!) We asked him to put a hold on it, and he did, promising to hold it for us until we got back to him. In preparation, just in case, I had brought all our financials and stubs, etc with us. Good thing! 2 1/2 hours later, we walked out with a loan for the balance.

The first thing I did was call the sales guy and tell him to put a Sold sign on it - that we had gotten our financing and would be there on the Thursday (we had gotten the loan on Tuesday and Mike had to bowl Wednesday evening so with me working that day and him bowling that evening, Thursday was the earliest we could get in to do the deed. He said he was really glad because he did have another offer from another lady but had told her it was already sold. And so it was done.

We moved in to Lida (named after my mom's middle name) at the end of October and haven't looked back since. We are living in an RV park until the end of May when our traveling will begin. And we are discovering the joys of home ownership: flooding the place by leaving the water pump on 2 days after moving in (oops), replacing the furnace and water pump taking the rest of our savings and the joy of address changes and such. But we are "living our dream" which is all it's all about.

So, next installment will feature non-oven recipes because, joy of joys, we discovered after purchase that it didn't have an oven. Thank goodness for electrical appliances and a great gas range top! Then again it will probably be an installment of the continuation of our personal "incredible journey."

hugs and love for now

Paska: Ukrainian Easter Bread

While Paska (Easter sweet bread) and sirnaya paska (Easter cheese) and Pysanka (decorated Easter eggs) are definitely Ukrainian Easter fare, my family also enjoyed sweet treats at Christmas and New Years. With relatives of Ukrainian/Mennonite/Russian descent, we had it all! :) And don't forget the Piroshky and Portzelky for New Year's! 

Note: Mom and my grandma always baked Paska in clean, wax-paper lined cans of various sizes and shapes, and then frost them when cool with a simple confectioners frosting of icing sugar, butter and a bit of milk or cream. With sprinkles, of course...

Paska

Ingredients

• 3 c milk, scalded
• 2 1/2 c sugar
• 1 c butter
• 2 c raisins (dredged in flour)
• 4 egg yolks
• 3 pkg quick rising yeast
• Rind of 2 oranges
• 2 tsp vanilla extract
• enough flour to make a soft dough

Preparation

Prepare yeast as directed on package. Scald milk, remove from heat and add butter. Whip egg yolks with sugar until light. Beat egg whites until foamy. Then mix flour, milk and butter, sugar, eggs and egg whites into a soft dough. Sprinkle in raisins as you work the dough, kneading on a floured surface until mixed. Let rise for about an hour in a warm place, punch down and let rise again until double in bulk, about half to 3/4 hour. These are  usually baked in a variety of round metal tins such as honey tins or washed and sterilized cans. Grease well (cooking spray works well) and line with waxed paper, spraying again before adding the dough until about 1/2 - 2/3 full. Let rise until light. Bake at 325 F for approximately an hour, until golden and puffed.

Serve with:

Sirnaya Paska (Easter Cheese)

• 1/2 pound softened butter
• 2 pounds dry cottage cheese
• 1 pound cream cheese
• 2 cups powdered sugar
• 6 hard cooked egg yolks
• 1 teaspoon lemon rind
• 1 teaspoon vanilla

Sieve cheese and hard cooked egg yolks. Combine with other ingredients. May be molded and decorated with candied fruit and almonds if desired.

or

Glums Paska (Mennonite Paska Spread)

• 1 carton dry cottage cheese
• 1/2 c butter
• 3 hard boiled egg yolks
• 1 c sugar
• 1 tsp vanilla
• sweet cream to make of spreading consistency

Press cottage cheese and hard boiled egg yolks through a sieve. Cut room temperature butter into the sugar. Combine all ingredients, adding cream as needed.

Nana's Meat Pie

Nana's Meat Pie

This is a recipe that I have made for at least 30 years. It's an adaptation of a Mennonite recipe which my mom made as a staple in our household while I was growing up. Paired with a good white sauce (recipe to follow), you can't beat it for taste, plus it's a great introduction to sauerkraut and all its health benefits! You can use a commercial pie crust (boxed or frozen) or make your own. I've given directions to making a simple, no-fail crust that holds together quite well while still being flakey and tasty.

INGREDIENTS

Pie Filling

• 1 lb ground beef
• 1/2 medium onion, chopped
• 2 tbsp vegetable/canola oil
• 2 c sauerkraut
• 1/2 c water
• salt and pepper to taste

Pie Crust

• 2 c all-purpose flour
• 1 c shortening
• 1 tsp salt
• ice water (approx 2-3  tbsp) - enough to make pastry dough stick together

White Sauce

• 2 tbsp flour (approx.)
• half stick butter or margarine
• 1 1/2 - 2 c milk (for calorie's sake, I use non-fat)
• pinch of salt and pepper

PREPARATION

Pie Filling

Heat oil in a large heavy saucepan. Break up ground beef and place in saucepan with onion. Stir and cook til onions are translucent and ground beef is no longer pink inside. Add sauerkraut, water, salt and pepper and cook for approximately half an hour, until ingredients are combined and soft (this is when I like to sneak some to eat - shh).

Pie Crust

Place flour in a medium bowl and chop in shortening using a pastry blender or 2 knives. Add salt. Add water, one tbsp at a time until mixture forms a ball and holds together. Spread 2 tbsp flour on a work surface (covered with waxed paper). Gently roll and knead the pastry until it's smooth. Divide into 2 balls and roll each out into a circle. Place one on bottom of pie pan, put filling inside; cover with the other circle. Crimp sides of crust to hold together. Prick pie top with a fork. Bake pie at 400 degrees for 10 minutes, then reduce to 350 degrees for approximately 30-35 minutes, or until the crust is light golden in color and the filling is bubbly. Cover edges with foil if crust gets too dark.

White Sauce

Melt butter or margarine in a heavy non-stick medium saucepan on medium-high heat. Add flour, salt and pepper. Cook and stir constantly for approximately 1 minute, or until a thick roux (base) is made. It will look dry. DO NOT SCORCH. Add milk, 1/4 c at a time, Cook and stir between additions to keep sauce creamy. Add enough milk to give the consistency you prefer. We likes our thick and velvety. 

Voila! Nana's Meat Pie!

Growing up on the Manitoba Prairies

Manitoba vista

It's no secret to anyone who knows me that I grew up on the fertile prairies of Manitoba. My family home was in Winnipeg; it was a 2-story white and yellow wood-framed house on a middle-class Fort Rouge street teeming with children. Life was spent playing outside, helping with the garden, going to visit the relatives on the family farm or spending quality time with my grandparents.

Our Heese family farm was just outside a small town named Gretna, Manitoba. It was in a huge agricultural belt, and was one of the largest dairy farms in the area. My great-uncle and  my uncle ran the farm, with houses just across the path from each other. Uncle Micha and Tanta Agatha, Uncle Willy and Tanta Mary, were true farm stock. I loved to visit them, riding the horse, chasing the kittens, antagonizing the bull, driving the tractor, "helping" milk the cows and picking fruit in their orchard. It was a little piece of heaven for me, but in retrospect, a lot of work for them!

Manitoba Hay Bales

My cousins, Lisbeth (Liz) and Peter and I had so much fun exploring and playing together. But the highlight of each visit was when my grandpa and mom took me to the old farmstead just across the stream (about a half hour walk). That's where my grandpa (and grandma) settled when he moved to Canada from Africa to Russia, joining his brother on their great journey in the '20s. That's also where my mom grew up.

The old red barn

It's said that heritage is what you make of it, but it's also true that you are a product of your heritage. My love of the land, nature and writing comes from my family; so did my  love of cooking, baking and crafting, as learned from my mother.  While growing up, we ate tomatoes off the vine and rhubarb from our mother's gardens. We took fallen apples and crabs from  neighbors yards, and ate them until we had a bellyache. We learned what grows where, and why. Even on the tiniest plots, we could enjoy Mother Earth's bounty. We listened to stories of the days of pioneers, living on the land and being one with the land. Of "Santa" visiting farms by horse-drawn sledge in my mother's day, and sat on Santa's knee at the Eaton's Store in Winnipeg during Christmastime. My German/Mennonite heritage gave me a special love of Christmas and celebrations. My Ukrainian midwife grandmother gave me a love for homeopathic medicine and natural herbal remedies. 

Growing up in Manitoba, farm communities are a way of life; you pass homesteads around every turn, some modern, some sadly decayed, whenever you take a drive out of town. To some the endless procession of flat fields broken only by small stands of trees seems bleak and foreboding. I thrived on that sight. The colors: golden wheat, blue fields of clover, the green of canola fields, the dry stalks of corn on their bending stalks, is a comfort.

Fields of crops


What good comes from the Prairies, some ask? Nowadays, there are less cattle or wheat fields because of the amount of sheer effort and cost. There are more wind farms, with their slowly turning 'propellers'; there are an abundance of honey, canola, maple syrup, chicken and hog farms. Farmers also raise alpaca and bison, tomatoes, potatoes and Christmas trees. You can find sod farms, too. Many farm families diversity; the Hutterite farmers are examples of some of the most creative and prosperous land owners in Manitoba. Some land owners in Northern Manitoba have even turned to operating fish farms!

Farm town names roll off the tongue and advertise the heritage associated with residents: Rosenfeld, Rosenort, Grunthal, Gretna, Winkler, Steinbach, Morris, Vita, Erickson, Gimli. Altona, Sanford, Stonewall. My relatives were Mennonite, so those names of German or Russian origin are as familiar to me as the Cree name of my home town, Winnipeg, which means "muddy waters."

When you come from the prairies, you are anything but oblivious of the seasons. Spring brings the promise of new life, but it also brings flooding to many farms in the province. The flat lands allow a person to see the formation and movement of clouds, approaching storms, amazing sunrises and sunsets; it lets you be one with the land. That's something I have missed since moving to Las Vegas. 

I miss the horizon! Summer in Manitoba means heat, humidity, green green grass and trees and an abundance of our "provincial bird," the mosquito. I don't miss those critters! Fall means the vibrant colors: orange and yellow from birch trees, brown oak leaves, red maple leaves and sumac and the stately elms overhanging our urban streets, shedding their yellow leaves all over lawns. At least here in Henderson, we still have some sense of greenery, shrubs and flowers. Winter in Winnipeg brings snow by the foot: storms howling outside, white snow falling from heavily laden clouds, snow crunching beneath your feet and sparkling like diamonds as you shuffle across your sidewalk or lawn. And then come Spring once again, with its booming thunderstorms and flashing lightning. It's cyclical and it all makes sense, somehow.

I also miss the lakes, streams, creeks and especially my rivers: the Red and the Assiniboine. I miss Grand Beach and Victoria Beach with their endless cresting wavelets and water everywhere, When I see them at a distance, or even more so when I am almost close enough to touch them, I still wonder at the black and beige shale mountains surrounding Las Vegas - my dirt mountains as opposed to green hills, Occasionally, I find myself wishing that I could see the horizon again, or that I could walk the forests and green spaces of my home. But this vista has its own beauty. The desert is more stark, but amazingly alive. Small creatures stir as the heat of the day passes: rabbits, tiny lizards, the occasional snake. We have different birds, but we still see the robin and sparrow, thrill to the call of the Canada Goose as it passes overhead, smile at hummingbirds flitting by our feeders. The trees are so different: desert pines, Arroyo willow, Joshua tree, mesquite, Desert Oak, the Utah juniper, the Desert Hackberry. Catclaw Acacia and Arizona Ash give a unique beauty to the Mojave desert. And the smell of the desert air, the lightness and sage, is delicious.

We also have our ducks and swans, quails, eagles and falcons, pigeons and doves, cuckoos and roadrunners, owls and kingfishers, woodpeckers. larks, mockingbirds and swallows.  Our chipmunks and ground squirrels may be smaller in size, and camouflaged by being lighter in color than their tree-dwelling Manitoba residents, but they are still here! 

Our evenings are much shorter than those of my youth, but this is balanced by the more temperate climate of winter and fall. The winter desert winds are harsh and surprisingly chill, but snow is a very rare event (once in the 6 1/2 years I have lived here). Sunrises and sunsets are occasionally brilliant, if cloud formations allow, and life in the bowl means days on end of heat and very dry conditions. But when the rain hits, our monsoon can give us days of relief and thunderbusters of our very own.

So the humid days of my youth have given over to the dry days of middle age. The lessons learned in younger days continue to influence me and have made me who I am today. And this, my friends, is why I write as I do, share recipes with you as I can, and enjoy the exploration of my surroundings and the creation of new dishes, old favorites and now, handcrafted items to post on this blog.

With this 100th publication, this is only the beginning....

Ooey Gooey Butter Tarts

Forget the pecan tarts or pie, just bring on the butter tarts! Here is a gooey delicious Canadian treat that's been in our family for generations. All it needs is a good pastry crust that flakes when you cut into it, and a delicious blend of ingredients for a gooey filling. Delicious! You'll want to double the recipe.
Note: If you want to use pre-made frozen pastry shells that you can purchase at the grocery store, those work just fine and cut down part of the preparation time.

Canadian Butter Tarts

INGREDIENTS

Pastry
2 cups flour
1 cup shortening
teaspoon salt
1 egg
1 tablespoon vinegar
2 tablespoons cold water

Filling
1 egg
1/2 cup golden brown sugar
1/2 to 3/4 cup corn syrup (depending on your favorite degree of gooieness)
1 tablespoon melted butter
1 teaspoon vanilla
1 cup raisins 

1/2 cup walnuts

PREPARATION:
Pastry

1. Blend the shortening and the flour with a pastry cutter, or two knives, until you’ve created a uniform mixture that is crumbly and about the size of frozen peas.
2. In a separate bowl, mix 1 egg, 1 tbsp white vinegar and 2 tbsp cold water. Add to shortening and flour mixture.
3. Mix all ingredients together, but only until just mixed and no more.

The key to flaky pastry is not to overhandle the dough.

For ease of handling, make a ball of the dough, wrap in cellophane and place in freezer for 10-15 mins or refrigerate for approximately an hour. Roll out dough onto floured surface to thickness of about 1/4 inch (thin enough to handle but not too fragile).
Using either a cookie cutter, large biscuit cutter or jar lid, cut out circles from the dough. Circles should be about twice the size of the cups in your muffin pans. Press dough circles into a muffin pan and crimp on the edges. 

Filling

1. In another bowl, mix well corn syrup, brown sugar, melted butter and egg. Add vanilla and stir in raisins.
2. Spoon filling into pastry shell to just below the rim. 
3. Bake at 400 for about 10 mins until golden brown. You want it bubbling but not burnt

Makes about a dozen tarts.

Rollkuchen (Mennonite fried dough)

Here's a traditional Mennonite recipe that, once again, has its origins in the farmlands of Manitoba. It's essentially a fried dough, but what a tasty fried dough it is. Rollkuchen is usually paired with watermelon (arboos) to serve during the dog-days of summer. Very tasty when sprinkled with powdered sugar, too! Many good summer memories of my mom making this dish. Note: a good rollkuchen absorbs very little fat, as you drain it on paper towel after frying.

Rollkuchen

Ingredients

·                                 3 eggs

·                                 1 1/2 cups all-purpose flour

·                                 1 teaspoon salt

·                                 2 cups canola oil for frying

Directions

1.      Place eggs in a large mixing bowl, and beat until frothy. Gradually beat in the flour and salt to make a soft dough. Roll out the dough to be fairly thin, about 1/8 inch, and cut into 2 inch by 5 inch strips. Cut a slit down the center of each strip, and twist so one end slides through the slit and makes a loop.

2.      Heat 1 1/2 inches of oil in a deep skillet (or use a deep-fat fryer) over medium-high heat, 375 degrees F (190 degrees C).

3.  Cook dough in small batches in preheated oil until light golden brown. Drain on paper towels. 

Serve warm or at room temperature. Store in zipped freezer bags once thoroughly cool. May be frozen and reheated.

Poutine

Poutine is a dish that's almost impossible to describe to the uninitiated. How can you explain the appeal of cheese curds, crispy fries and brown gravy? But a delicacy it is, although a "poor man's" treat. Found everywhere in Canada with a high population of French Canadians, including Quebec and Manitoba. You can even find it in restaurants in Winnipeg!

Poutine

Ingredients

French Fries

Beef Gravy

Cheese Curds

Preparation

1. Deep- or pan-fry French Fries – more flavorful than oven baked (keeps them crispier)
2. Put a small amount of cheese curds on the bottom of a dish or bowl (the fresher the curds, the better)
3. Place hot French fries on top
4. Cover with more cheese curds
5. Smother with hot beef gravy

 Et voila, poutine. Merci, Quebec!

Nana's Rhubarb Cake

Crispy, tart/sweet and absolutely delicious!

Nana's  Rhubarb Cake

Ingredients

·                                 1 1/2 cups white or golden brown sugar

·                                 1 teaspoon baking soda

·                                 1/2 teaspoon salt

·                                 2 cups all-purpose flour

·                                 2 eggs, beaten

·                                 1 cup sour cream

·                                 3 cups diced rhubarb (fresh or frozen)

·                                  

·                                 1 cup white sugar

·                                 1/4 cup butter, softened

·                                 1/4 cup all-purpose flour

·                                 ground cinnamon, for dusting

Directions

1.       Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.

2.       In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.

3.   Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Rhubarb is part of our staple diet in Winnipeg. Every garden has either a rhubarb or strawberry rhubarb garden! Unfortunately it can't be grown in the desert, so we have to resort to frozen. This recipe has been adapted from several in my Mennonite cookbook.

Apple Raisin Strudel

Apples and raisins combined in flaky pastry. How can you possibly go wrong? Yum!

Puff Pastry Apple & Raisin Strudel

Total Time:  1 hr 0 min

Ingredients

·         2 large Golden Delicious apples, peeled, cored and sliced 1/8 to 1/4-inch thick

·         1 lemon, juiced

·         1 cup raisins (softened for approximately 20 minutes in hot water, then drained)

·         1/4 cup sugar, plus 3 tablespoons and 1 tsp ground cinnamon

·         2 tablespoons cold butter, cut into small pieces, plus 2 tablespoons butter, melted

·         All-purpose flour, for dusting

·        1 sheet frozen puff pastry, thawed (available at most supermarkets)

Directions

1. Position an oven rack in the center of the oven and preheat to 375 degrees F
2. In a medium bowl, toss the sliced apples with the lemon juice until the apples are thoroughly coated.
3. Add the softened raisins, 1/4 cup sugar and the 2 tablespoons cold cubed butter. Toss well. Set aside
4. Lightly dust the counter or work surface with flour. Lay the puff pastry on top and dust the rolling pin with additional flour. Gently roll the puff pastry to 1/8-inch thickness
5. Spread the apple and raisin mixture over the bottom half of the puff pastry square leaving about 1-inch of space along the side edges. Fold the top half of the puff pastry over and pinch to seal the edges together.
6. Brush strudel with melted butter and sprinkle with cinnamon and reserved sugar. 
7. Using a serrated knife, make several diagonal slits along top of strudel.
8. Place on parchment paper-lined baking sheet and bake for 40 minutes, rotating halfway through to ensure even browning. Bake until puffed and golden. Adapted from my Mennonite Cookbook.

Variations on the theme

Cranberries  and apples make an ideal combination near Christmas, as do strawberries and rhubarb during summer.