A clear table means the job is completed, whatever it is
- Michelle Wood: SWCD
- January 25, 2010
- 735
In spite of the constant flow of creative juices spilling onto the flat surface set in the center of our kitchen, there is still plenty of room for the main course, condiments, side dishes, and place settings, if a leaf or two are inserted for length.
When my son comes home from school and his bookbag is dumped on the table, I move it to the floor. After the newspapers are read through each morning, they are placed in a crate near the wood burner. Dirty dishes are set in the sink. Purses and coats hanging over the chairs are hung from hooks just for those items. I don’t even place my large bowl of fresh fruit on the table.
I don’t decoratively position placemats, cloth napkins, or centerpieces on our kitchen table. If we had a dining room, separate from the kitchen, I would probably decorate the space as I do most other surfaces in our home. But in the kitchen, clean and clear is how I like the table to be. To me, a clear table space means a job has been completed, even if that job happens to be a well-praised meal.
A clear space for school books, notebooks and other study tools invites clearer thinking. A clear space with a nearby outlet provides power for my crafting light and my glue gun. A clear space provides a large area for coupon clipping and for sorting into categories. A cleared table space at night means a sweet note, left by the man, won’t go unnoticed in the morning.
I will be honest, when I go into homes, I scan the spaces, and I always remember what the kitchen or dining tables looked like over anything else. I don’t notice dust because that is a chore I have difficulty with. I don’t notice carpets because I have a shedding dog, too. I don’t notice dirty windows, because, well, just because.
If you have to shove away the overflow of stuff on your kitchen table every time you sit down to eat, then you should no longer consider it your kitchen table, you should call it “the desk in the kitchen.” Maybe you should just take your plate into your home office and eat at your desk!
Get your grill on! Got some favorite seasoning rubs and grilling tips you’d like to share? The January thaw has prompted grate reheats! Send to: Country Cupboard, c/o Daphne Ross, 5973 Blachleyville Road, Wooster 44691. Include a self-addressed, stamped envelope if you request a personal reply. E-mails should be sent to thewritecook@sssnet.com.
Red Salad Dressing
(Judy Black, Shreve)
3/4 cup salad oil
1 cup catsup
2 teaspoons garlic salt
1/2 cup vinegar
1 small onion, minced
1 cup sugar
Mix altogether in blender on high speed for 5 minutes. Let stand in refrigerator about 4 hours before using.
Criss-Cross Cookies
(Judy Black, Shreve)
Mix together:
1/2 cup shortening, part butter
3/4 cup sugar
1 egg
Stir in:
1 tablespoon milk
1/2 teaspoon vanilla
Sift and stir in:
1 3/4 cups flour
3/4 teaspoon cream of tartar
3/4 teaspoon baking soda
1/4 teaspoon salt
Stir in 1 cup raisins. Roll into balls the size of a walnut. Flatten with a fork dipped in flour, making a criss-cross design. Bake 8 to 10 minutes at 400 degrees.
Pistachio Pudding Cake
(Cheryl Slone, Willard)
1 box yellow cake mix
1 small box pistachio pudding mix
Mix cake according to package directions, then add dry pudding mix; mix well. Bake in bundt cake pan according to package directions. Let cake cool then turn out on cake platter.
Frosting:
1 small box pistachio pudding mix
1/2 cup milk
12 ounces whipped topping
2 to 3 drops green food coloring, optional
Confetti sprinkles, optional
Mix dry pudding mix with milk until well blended. Add whipped topping and food coloring, mixing well. Frost and decorate with confetti sprinkles, then cover and refrigerate.
Hot Sliced Cucumbers with Herbs
2 tablespoons olive oil
1 teaspoon salt
2 cucumbers, thinly sliced
1 garlic clove, crushed
1/2 teaspoon hot sauce
2 tablespoons chopped fresh thyme
Heat oil with salt in skillet; add cucumbers and garlic. Sauté over medium heat for about 3 minutes, stirring. Combine 2 tablespoons water and hot sauce. Pour hot sauce mixture over cucumbers; sprinkle with thyme. Cover. Cook, shaking skillet occasionally for about 2 minutes. Serve immediately.
Fresh Pork & Corn Dumplings
3 pounds fresh pork backbone
1 small hot red pepper
1 teaspoon sage
1 1/2 teaspoons salt
2 cups cornmeal
1/4 cup flour
1 teaspoon baking powder
Place pork in 4-quart kettle; add 2 quarts water, red pepper, sage and 1 teaspoon salt. Cover; bring to boil. Simmer for 3 hours or until pork is tender. Remove pork from kettle; reserve liquid in kettle, keeping hot. Brown pork in 350 degree oven. Combine cornmeal, flour, remaining salt and baking powder; stir in 1 cup boiling water and 1 cup reserved liquid. Form into egg-size dumplings; drop into remaining hot liquid in kettle. Cover; simmer for 45 minutes.
Tabasco-Baked Stuffed Potatoes
6 medium baking potatoes, scrubbed and pierced
4 tablespoons butter
1/2 cup hot milk
1/2 teaspoon Tabasco
Salt
Paprika to taste
Place potatoes in baking pan. Bake in 450 degree oven for about 1 hour. Cut lengthwise; slice from top of each potato. Scoop out centers, taking care not to break skin. Mash potato pulp; add butter, blending well. Combine milk and Tabasco; add to potato mixture, beating until fluffy. Add additional milk if necessary. Season with salt to taste. Pile filling lightly into shells, rounding up slightly. Dot with additional butter; sprinkle with paprika. Bake in a 425 degree oven 15 minutes or until lightly browned. If desired, add grated cheese, deviled ham, diced cooked chicken, or shredded beef to basic potato mixture if desired. Reheat to serve.
Date Crisp
1/2 cup sugar
2 tablespoons milk
1 egg beaten
1/3 cup sifted flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup chopped walnuts
1 cup chopped dates
Combine sugar, milk, egg, flour, salt and baking powder; beat well. Add walnuts and dates; spread batter in greased 13-by-9 inch pan. Bake at 350 degrees for 20 to 25 minutes. Serve with whipped cream.
Chili Meatballs
1 1/3 pounds ground beef
1/2 cup evaporated milk
1/2 cup bread crumbs
2 tablespoons chopped onion
1 3/4 teaspoons salt
2 tablespoons flour
1 teaspoon chili powder
2 tablespoons shortening
1 (#2) can tomatoes
2 teaspoons sugar
Combine ground beef, milk, bread crumbs, onion and 1 teaspoon salt, mixing lightly. Shape mixture into 12 meatballs. Mix flour and chili powder together; roll meatballs in flour mixture. Brown meatballs in hot shortening in large skillet; blend in any remaining flour mixture. Stir in tomatoes, remaining salt, and sugar; bring to boil. Simmer 25 minutes. Stir mixture frequently, turning meatballs gently. Serve over cooked noodles or spaghetti.
Quick & Easy Italian Chicken Noodle Soup
1 envelope dry chicken noodle soup mix
3 cups water
1/2 cup canned tomatoes
1/4 teaspoon oregano
Combine soup mix and water in saucepan; bring to a boil. Reduce heat; cover loosely. Simmer for 7 minutes; stirring occasionally. Add tomatoes and oregano; heat through.