In 2020, I planned a trip to Vancouver British Columbia. It was canceled due to the Covid-19 lockdown. I replanned the trip to 2022. My friend Stacy had taken the Empire Builder from California home during the pandemic. She really enjoyed it. I have always wanted to take a train trip across the country. My first choice was to take the California Zephyr across the Southern States.

This trip will take me across northern states that I may never otherwise visit. My cousin Trish will join me in Spokane. The Amtrak train is not crossing the Border yet so we will have to take a bus to Vancouver. Hopefully, Criss will be meeting us in Vancouver. He notified me yesterday that he has covid.

Tomorrow morning at 8:15 I will be on the Amtrak Cardinal headed to Baltimore and Washington DC before turns up through Virginia to Chicago. I'll get to have lunch in Chicago and hopefully get some Portillo's for the train. Then on to Seattle via the Empire Builder. I believe it will go through Clarendon Hills on the way out of Chicago.

I'm excited and anxious I'm at the same time. But I think I'm ready and I think I'm going to have a great time.

Over Thanksgiving, my brother mentioned how much he loved my grandmother Almond Macaroons. When I said they were easy to make - he asked "Then, why don't you ever make them for me?" Gift selection for the year - check!
Now I'm at the store - looking at Almond paste. I know which one my grandmother used but the ingredients may have changed after so many years. I bought two different kinds and returned home to make macaroons.
Same everything - just different paste and the macaroons were very different indeed.

Recipe;
package of almond paste
1/2 cup sugar
3 egg whites


The first batch - ran or melted more. The macaroons were flat and a bit pasty.
The second batch looked more like coconut macaroons. They were mounded up high and barely melted and so tasty - very almondy.
Therefore - go with Solo Almond Paste. It is just almonds and sugar, too. The other brand had some filler.

Last week my husband under surgery. He returned home on a "low FAT, low FIBER, lactose free diet". Say what?

To say "we LOVE sweet corn" is a bit of an understatement. Living in the farming section of the Garden State - sweet corn is not only abundant but fabulously fresh. In season, we usually eat corn on the cob 5 days out of 7.  So you can imagine our dismay at not being able to eat corn.

My solution? Corn soup.

I cut it from the cob and creamed the cobs. You do this by using the blunt edge of a knife blade to scrape remaining liquid and corny bits from the cob. Then I cooked it to soften all the kernels and strained it to remove the heavy fiber.

It tastes just like fresh corn.

Of course, if low fiber isn't on your diet - skip straining it.

• Step One: Husks and silks corn. Use large bowl to catch the kernels and any juices. Puree kernels and accumulated juices with a total of 2 cups water until desired consistency.

• Step Two:  In a large saucepan over medium-high heat, saute a small minced onion in olive oil until soft. Add salt to the onion to help it release its juices. Add pureed corn and water mixture. I cooked for 20 - 30 minutes to soften the kernels and get all the juices from the corn. But if your diet is not low fiber just heat through (5 minutes).  Straining it will produce a smoother soup and help remove fiber. 

• Step Three; Garnished with tortilla chips, lime wedges, and sliced scallions,  roasted chile, chopped cilantro, diced avocado, diced tomato, as desired. This soup is great for freezing in individual servings.

Honestly, it takes like fresh corn!

Arts In Bloom 2013

Artists from Salem County, New Jersey will share their studios with the public during a two-day, county-wide event. Arts in Bloom  2013 dates are May 18 and 19. 

Over 30+ locations throughout Salem County. Visitors will enjoy open studios and gallery tours featuring local artists, with activities including pottery demonstrations, leather working, stained glass, puppetry, and more.

Features more than 70 artists, this increasingly popular event offers visitors an opportunity to see the spaces where local art is created while exploring Salem County’s beautiful countryside.

Local restaurants and cafes are also a part of the event. Many local eateries will be offering discounts to Arts in Bloom participants and visitors, and some are offering “food on the go” for people who want to see as many of the artists’ studios as they possibly can.

There are events and locations for children as well in our "Dig Into Art" venues.

For more information; http://www.artsinbloomnj.com/

A list of participating artist ; http://www.artsinbloomnj.com/the_artists.html

designAnn Parasols

designAnn Parasols for Spring and Summer 2013.

One of a kind, hand painted contemporary mandala lotus flower - parasols. Painted with high luster, opalescent and metallic paints on sturdy, textured, handmade paper from the bark of the Mulberry tree. Thai style Parasol features frame of bamboo, wooden handle and carved wooden finial. The canopy is supported by natural color bamboo ribs and measures 26 inches, fully open. Parasol is 29 inches long and includes a coordinating carrying bag. Beautiful in the sun - the papers high texture shows its beautiful variations and shades.

A Lotus Flower can be considered a Mandala. Mandala is a Sanskrit word that means "circle". In the Buddhist and Hindu religious traditions their sacred art often takes a mandala form. Mandalas have spiritual and ritual significance.

In various spiritual traditions, mandalas are employed for focusing attention of aspirants and adepts, as a spiritual teaching tool, for establishing a sacred space, and as an aid to meditation and trance induction. The mandala's symbolic nature can help one ultimately experience a mystical sense of oneness.

These wonderful parasols are one of a kind. I offer custom parasols, too. 

Visit my shop at www.designAnn.Etsy.com to see more.

Chili Rellenos with fresh Corn Stuffing - grilled in corn husks

This may be one of the best recipes I have ever created! I have always loved Chili Rellenos and even made them on occasion.  The egg batter and frying was always too labor intensive and made it hard to serve a large group. 
Being an avid follower of Rick Bayless, when I saw his version of Shrimp Chili Rellenos - I knew I had to give them a try, but my husband won't eat shrimp (drat).
Roasting and cleaning the peppers can take a lot of time - so I make these in large batches and refrigerate or freeze till needed. Note; if you do freeze them - be sure they are completely de-frosted before grilling.


Chili Rellenos in Corn Husks

package dried corn husks
8 poblano chiles

1 cup Sharp Cheddar Cheese - shredded
1 cup Mexican Mozzarella or melting cheese - shredded
1 cup Queso Blanco - shredded/crumbled

2 tablespoons olive oil
1 medium red onion - diced fine
3 - 5 chipotle peppers in adobo plus sauce
3 garlic cloves - minced (to taste)
2 cups fresh corn (could use canned or frozen if necessary)
Salt
fresh black pepper

Mexican crema and salsa for garnish

Soak corn husks. Fill large saucepan with water, cover and bring to a boil over high heat. Remove from the heat add corn husks, weight with a heat-proof plate to keep submerged, re-cover and let stand for an hour to dehydrate.

Lay the chiles on HOT grill or gas stove burner. Roast chiles - turning until blackened and blistered, about 4 minutes. Collect in a bowl and cover with a kitchen towel. When chiles are cool enough to handle, peel off the blistered skin. Make a slit in the side of each chile and use your finger to scrape out the seeds. Rinse briefly to remove any stray seeds or bits of skin. Dry with paper towels.

In skillet, heat 2 tablespoons on olive oil - saute' finely chopped onion until translucent. Add garlic, salt and pepper - cook 1 minute. Then add 2 cups fresh corn - cook 2 minutes, Add finely chopped chipotle peppers and some of the adobo sauce (to taste) and heat through. Remove from heat.

To assemble; 
Stuff each chile with a portion of the cheese mixture. Then a small about of corn mixture topped with a bit more cheese. Press into chiles and close slit.
Choose large corn husks. Dry husks with a towel and lay Poblanos lengthwise on the corn husks and roll up. Choose another corn husk, lay "chile relleno" - tapered end pointing the opposite direction and roll up again. Tear six 1/4-inch strips from the remaining corn husks and use them to tie around the center of each roll. Or use cooking twine.

Place rellenos on 400 degree grill. Grill them for 10 to 12 minutes, turning them regularly, until the corn husks are slightly charred, the cheese has melted. Slide them onto plates, cut off the ties, pry back the husk and serve without hesitation.

Salsa and Mexican crema for garnish.

Adapted from Rick Bayless http://www.rickbayless.com/recipe/view?recipeID=206