Around the Kisner Homestead – Page 17

Grandma Ruth’s Mementos of Valentine’s Day 1933

Growing up, I had heard my mother share stories about her experiences being assigned to a rural one-room school for the 1932-33 school year. She had graduated from high school in 1930 and went on to get a teaching certificate. It was definitely a culture shock for her. She grew up “in town” with many conveniences of the times…like indoor plumbing and central heating (probably coal).

Besides having to live with a nearby family, she had to walk a distance to the school, start a fire in the stove, do general maintenance for the school building and get the classroom ready for 23 students from grades 1-8. The living experience by itself was new; then she had the challenges of her first year of teaching! she was a small, shy woman…barely 5’4″ tall. The older students (boys especially) were tough farm kids who often did not want to be there. Learning to teach a class of mixed ages was a challenge in the first place. Over the years she would share little tidbits of experiences that wore her down by the end of the year. She taught only one year!

A sample classroom in a one-room school.

From my memory of her stories, the whole year was a traumatic experience for her. Recently, I was going through a small photo album of hers from that time and saw a photo of that class. Her note on the picture says it all!

I also came across a box of valentines she had saved from that year…very interesting collection! Most of the valentines were signed politely on the back with “To Miss Lowry” and signed with a full name, many in neat cursive writing! Maybe by February 1933 things had settled down in her classroom!

I thought you might like to see how clever some of the valentines were:

#3 This is signed by Gertrude Lee. She was Ruth’s best friend all through high school.

#4 Back. Maybe this one came from my dad who was teaching at a different one-room school in the area??

It’s been a long time since I bought a box of valentines for a whole class, but I suspect none of them have such poetic ways to say, “Be My Valentine!” I wonder if kids today could write poems like these? What a treasured memory of my mother! Enjoy!

Please comment or email me directly at marykisner@comcast.net.

Quinoa Pasta Salad

After exploring my book on grains last week (see https://marykisner.com/from-the-bookshelf-the-splendid-grain/) I was motivated to give one of the recipes a try. Quinoa Potato Salad looked interesting but I wanted to try to make it gluten-free with pasta.

Here is the original recipe:

At the bottom of the recipe, it mentions a variation to use pasta shells instead of potatoes. I went to the grocery store to see if I could find some gluten-free pasta and of course, some Quinoa. I was able to find this interesting pasta made with chickpeas! Who knew there was such a thing!

The above list of ingredients show the amount of protein, fiber and net carbs in the whole box. Below is the list for an individual serving.

I was also able to pick up some Quinoa, but then I found this package on my shelf and thought I’d better use it first.

This was a good choice to save time…and dishes. All I had to do was open the two tubs of Quinoa and dump them into the bowl. I also needed celery, pickle relish and my vegan mayo.

First, I boiled the pasta. It cooked in only 8 minutes but certainly made a lot of foam!

The pasta kept it shape well…sometimes gluten-free pasta turns mushy.

I added the pasta to the bowl of quinoa and added the celery and a tablespoon of pickle relish.

Then I added my mayo and a little mustard, salt and pepper (I forgot to mention those items!)

Actually, warm the salad tasted OK…chilled will be better. I think it will be a new way to make a nutritious pasta dish. Enjoy!

Please comment or email me directly at marykisner@comcast.net.

From the Bookshelf: The Splendid Grain

Inspiration to expand food choices can come from many places. In my case, my nutritionist suggested I eat more whole grains…but less wheat! In my small world that means rice and maybe oatmeal. No problem. However, today I was in the mood for a broader definition of “grains.”

I’d like to share a well-loved book that I’ve had on my shelf for almost 20 years. It has been helpful in reminding me about the other grain choices I have to choose from. This book, The Splendid Grain, by Rebecca Wood (1997), has been inspiring me to explore other grains for years. There does not seem to be a more up-to-date edition but it is still available on Amazon.

The book is not full of beautiful color pictures (although there are a few of various recipes). Most of the pictures of the grains are black and white. Most of the grains are familiar to me by name, but I wouldn’t know what to do with them. This book gives a great overview of each grain, where it is grown and a few recipes using it. The Table of Contents shows how the grains have been arranged by showing where they came from:

Here are just a few of the grains that I found interesting and will work on incorporating into my menus.

Wild Rice

The author has arranged the grains as shown above, beginning here in the Western Hemisphere and following the sun around the globe. Wild rice is the only truly North American wild grain that’s commercially available. More that 80% of the available wild rice is commercially grown, mostly in California. This hybrid variety is selected for responsiveness to fertilizers, herbicides and insecticides as well as for ease of mechanical harvesting. The wild rice grown in the Great Lakes region, on the other hand, has adapted over thousands of years to the specific lake or river and is often hand harvested from small boats. Each variety has its own unique flavor. I think the story of where it comes from encourages me to use it more often.

Quinoa

Quinoa has the highest nutrition profile of all grains and is the quickest to cook. According to the United Nations World Health Organization, Quinoa is closer to the ideal protein balance than any other grain. This alone makes it worth figuring out how to cook it. Steamed like rice it’s a quick addition to any meal. Ground into flour, it can enhance the protein content of your baked goods.

This book also provides an assortment of recipes using each grain. I found this one that looked interesting…Quinoa Potato Salad. I’ll have to give it a try.

Oats

Oats thrive best in a cold climate. They were probably first established in Central Asia and made their way to Europe. They have always been used primarily as livestock food, and in fact about 90% of all oats grown in the U.S. is used for animal feed. Over the years the popularity of oats in breakfast foods has grown. I often add rolled oats to my favorite bread recipe because it gives a nice flavor and reduces the amount of wheat flour in the bread. I found the recipe below using oats that I think I’ll try:

Tef

Another grain that I find interesting is Tef. This tiny cereal grain is grown in the mountains at the source of the Blue Nile. Tef is integral to Ethiopian culture. This tiny grain was almost unknown outside Ethiopia until the 20th century. It is nutritionally superior but is a labor-intensive crop. I have found a source of Tef at https://www.bobsredmill.com/ but I am unfamiliar with the foods and recipes from Ethiopia. I’d like to try it if someone else would cook it properly.

Sources of grains

Many of these grains like wild rice and quinoa are available at our local health food store. With grains like Tef or amaranth I think your best bet is to go online a find a good organic source to experiment with. There is a list of Mail Order Sources at the end of this book, but considering it was published 20 years ago, I suspect they may have changed and there may be others. Try searching again to find new sources.

I found this book to be a good reminder that I can cut back on wheat and still have whole grains in my life. This is a good resource to have on the shelf. Enjoy!

Please comment or email me directly at marykisner@comcast.net.

Garden Dreams 2022

Right after Christmas the garden catalogs started to arrive. With the snow on the ground, it was easy to start dreaming of the garden of 2022.

This is the time to reassess what worked and what didn’t last yer. The plants in one of our garden beds closer to the house seemed to have trouble all summer…no matter what we planted. Years ago, that bed held strawberries. The first and second year they were terrific. After that, the soil did not cooperate. We had a year or two of great cucumbers, and then we couldn’t get anything to thrive in that bed. We might have to stick with flowers there.

We’ve decided to stay with the Burpee Company for seeds. It is a Pennsylvania company and hopefully, seeds will be appropriate for our area. Their catalog featured the SuperSauce tomato that we grow each year. It has been great for slicing and cooking.

So many beautiful pictures of vegetables!

Then we focused on the seeds we had decided did well in the past for us. The beans were prolific, the lettuce was yummy and the last of the carrots stayed in the ground until Christmas. We still have some in the refrigerator! We’ll try cucumbers someplace else in the garden and hope they do well.

Yesterday I had a chat with our son-in-law Steve, to see if he could make us another raised planter. It worked so well for the lettuce and radishes. I’d like to add a few other greens, like Swiss Chard, Spinach and Radicchio for salads.

And then he mentioned he was going to try to make a strawberry planter…and I love strawberries…so I ordered some plants too. Hopefully, I can figure out a place to plant them if his planter doesn’t work out!

Dreaming of the future garden is a great way to spend a cold January day! Enjoy!

As always, please comment or email me directly at marykisner@comcast.net.

The Travels of the Lowry Baptism Dress

An heirloom baptism dress has been in our family for over 100 years. It was worn by my mother, who was born in 1912, and most recently by my niece’s daughter, born in 2016. It is made of very delicate fabric and has a matching slip.

I do not know where the dress was stored or who used it before 1977, when my mother offered it to my daughter to wear. After that, the dress stayed in my collection.

Before passing the dress on to others in the family, it needed to be cleaned. I did some research on washing vintage fabric and found this washing powder that said it would lift stains and not harm the fabric. It has been useful on all sorts of vintage fabric, from delicate handkerchiefs and linen table cloths. It worked fine for the baptism dress

Once the dress was cleaned up, I offered the dress to any of the girls being born in the family. I guess the boys could have worn it too, but no one showed an interest.

Here are the pictures of the babies born in our family over the years that wore the dress. (Family…if I have missed any, and you have photos to add to my documentation, please let me know.)

You can see the dress has been shipped back and forth across the country for over 30 years! One of the challenges has been to get it shipped in time to be worn when the child is about 3-6 months old. All I asked was for a photo to be taken. The dress did not need to be worn for an actual Baptism ceremony. I wasn’t sure the fabric could handle the motions of a small child.

Now the dress is wrapped in a pillow case and filed away until the next generation needs it. I’ll pass it on…probably to my daughter…to share with her cousins as their children reach the right age. For now, it is safe and documented so far. Like all heirlooms, who knows what adventures it will have!

Please comment or email me directly at marykisner@comcast.net.

Preserving Old Photos and Slides

I have been fortunate to have inherited my grandfather’s collection of photographs and various stories about the Bixby side of the family. He wrote many stories about his experiences growing up on a farm in Minnesota in the early 1900’s for the local historical society in his town. These stories have been edited and typed up by my cousin so they can be distributed around the family. Many of the old photographs, often glued or printed on heavy cardboard or card stock have been laid flat on a scanner to be preserved as a digital file. Yet, the old photographs continue to survive tucked into filing cabinets ready to be scanned again. There are not as many photos as today and most are formally posed instead of informal shots.

The Jacob Bixby family. My grandfather, John, is the tall boy in the back row.

Photos taken in the last 15 years or so have been taken with digital cameras and more recently iPhone cameras. They have been shared around the family, printed and framed and even printed on the side of mugs and coffee cups! They are less often formally posed to commemorate a wedding or a birthday. We have collected huge piles of photos and only a select few get preserved.

My daughter and family…Steve, Ben, Anna and Daisy

In between the photographs from my grandfather’s generation and my children’s the most common way to document with photographs was with slide film. We have thousands of slides from family vacations, our first apartment, our first dog, etc. My Dad used slide film to document our travels to the Philippines in 1955-56. I have boxes of his slides that I would love to view and share…if I could just get them digitized (we don’t even have a slide projector any more). Another issue, he used a mix of Ektachrome and Kodachrome film and the former did not hold true colors over time. Those slides are not worth trying to save.

To the rescue…an app for my iPhone! I found an ad for the SlideScan app ($29/year). If you look it up at the App Store there is a nice video about how it works. It looked pretty simple…hold a slide in front of a white screen and using the app, press a button on my phone and it will scan the slide and save it digitally.

I found a few challenges in using the app. One, I couldn’t figure out how to get a white screen on my computer; two, I couldn’t hold the slide still enough; three, I couldn’t hold my phone still enough while pressing and holding the button for three seconds with one hand!

With Bert’s help, we found a very affordable light board. It plugs right in with a USB to a regular plug or to the computer. Here’s the box it came in (from Amazon, of course!):

That took care of the light. Then, I needed a way to hold my camera steady while I held the button for three seconds. Bert found this CamStand that looked sturdy and adjustable:

Here’s the assembly sheet, because of course it came as a pile of screws and rods:

So, once everything arrived and was set up, I could put the light board on the stand, put my phone in the holder, put a slide on the light board and press the button for 3 seconds to scan a slide.

Now, I could work with the digital picture! I can hardly wait to capture more photos!

Here’s our family sitting on a rocky hill (called Mars Hill) at the base of the Acropolis in Athens (1956).

Mary by the columns of the Acropolis in Athens, Greece (1956).

The digital photos are stored in the app on my phone. I can email them to myself, name them and organize them. Yea!! A solution to a problem that’s been bothering me a long time. Stay tuned for more stories about our travels way back then! Enjoy!

Please comment or email me directly at marykisner@comcast.net.

Time to Make Pizza

Many of you know that I can’t eat eggs or dairy products. However, I can still eat meat…so I’m a vegan that can eat meat! Go figure! Commercial pizza is out of the question because of the cheese restriction. I’ve tried pizza without cheese and it just doesn’t taste right. So, we basically avoid buying it. I’ve tried making my own pizza, but still…no cheese makes it a boring meal.

If you recall, back in August when we were blessed with an overabundance of lovely tomatoes (see https://marykisner.com/time-to-make-pizza-sauce/), we made a big batch of sauce and labeled it pizza sauce knowing it could be used with many other recipes. I was always hoping I would find a good substitute for the cheese.

We were cruising Trader Joe’s last week and found a bag of vegan shredded mozzarella style cheese…a “cashew cheese alternative.” The description on the back of the bag sounded interesting. Time to give pizza another try!

I really do hate to waste my time making pizza crust from scratch if I won’t be able to eat it. Unfortunately, the prepared pizza crusts found at the grocery store (the brand is Boli…or something like that) say they have “milk” in them…which usually means they’ve seasoned it with Parmesan cheese and Italian seasonings. However, we found these Mediterranean Flat Breads that baked like a thin crust pizza shell! They worked great!

Bert likes cooked meat on his pizza so he cooked hamburger with onions. We opened a can of sliced black olives and a can of sliced mushrooms. Bert used regular cheese and I tried the new stuff. One half-pint jar of our pizza sauce was just enough for both pizzas.

Here’s my pizza ready to go in the oven.

After 15 minutes at 365 degrees, my fake cheese looked sort of melted. However, it tasted GREAT!! I consider this a win! Boy am I glad we made all that sauce. Now it would be worth it to make my own crust…or not! The flat bread came out crunchy and was delicious.

Almost forgot to take a picture before I polished it off!

Now I’ll be excited to take good care of next year’s tomatoes, knowing we’ll put the sauce to good use! I can see t his fake cheese being useful in many dishes where cheese is used as a topping or minor ingredient. I’m not sure I’d like a whole dish of macaroni and this cheese. It tasted good but the mouth-feel was a little different. However, this pizza was a great success. Give it a try! Enjoy!

Please comment or send me an email directly at marykisner@comcast.net.

Maple Bourbon Apple Crisp

A few weeks ago Bert found this recipe in a magazine he receives, MuzzleBlasts, that is all about Muzzle-loading rifles and events. The magazine even has a recipe and a monthly quilt block article with instructions for the rest of the family. Of course, we like apple crisp, but I guess the maple flavor and bourbon ingredients sounded interesting. We bought apples and then got busy with other projects. The apples were shifted around on the counter for a few weeks while other activities took our time (like cookies)!

I finally decided it was time to make this recipe before the apples spoiled. You can see from the photo below that trying to follow the recipe with all the background pictures was difficult. I retyped the recipe into the format I prefer and that follows the magazine picture.

The recipe was not too hard to follow. Bert didn’t have any bourbon around so he substituted whisky. The hardest part was cutting up the apples!

I put the apples in cold water to keep them from turning brown until I got them all cut up.

This large casserole dish worked well. It was deep enough that if it bubbled up it wouldn’t spill over the top. Of course, we had a taste before I could even get a picture!

Not bad! Next time I would skip the bourbon or whisky, but the maple syrup added lots of flavor. Pretty quick and easy…except for the time to cup up the apples. Give the recipe a try! Enjoy!

Please comment or email me directly at marykisner@comcast.net.

Remembering My Dad, Paul Bixby

Today would have been my Dad’s 108th birthday. He passed away in 2012, just a week shy of his 99th birthday. He grew up on a farm in Minnesota, the oldest with 4 younger sisters. He always yearned to see the world. As a child, he thought being a “diplomat” would be the most exciting career. As a lifetime educator, his yearning led him to opportunities to explore the world. He married my Mother in 1935 and headed off to college in St. Cloud, Minnesota.

From there he continued his education in New York at Columbia University. By the time I was born (1946) he was ready to continue his career in Higher Education at Penn State University.

We spent 1955-56 in the Philippines, while Dad taught at the University of the Philippines. He was enjoying the challenges of international travel and education, while Jean, Mark and I experienced normal life appropriate to our age levels. Jean had just graduated from high school and was learning about native Philippine music and dance; Mark was a sophomore in high school and experiencing high school life in another culture; I was in 4th grade and trying to figure out how to fit in in elementary school. Mom was just trying to hold us all together! We each had our challenges!

Here is a picture of my Dad in 1968 when Bert and I got married (or should I say, celebrated our wedding…ha ha…that had happened in 1967, when we eloped but didn’t tell anyone!). That’s another story!

Here is Dad around 2000. He was definitely in “elder statesman” mode and enjoyed living in Foxdale after Mom died. He served on many committees and was acclaimed as a great listener. He stayed actively involved in the development of Foxdale as a mature, continuing care facility.

And finally, as a father of three, grandfather of nine, great grandfather of 17 and great-great grandfather of 4, everyone loved to come visit him, to pick his brain for great stories or share their own life adventures.

After he passed, I was reminded that he wasn’t just my Dad…many people saw him as a “father figure” or as a kindly, interested “grandfather figure.” Each year, this close to Christmas, he’s never far from my thoughts.

If you have a treasured memory you’d like to share, leave a comment or email me directly at marykisner@comcast.net. Thanks.

Bert’s Yearly Cookie Marathon

For as long as I’ve known Bert (58 years to be exact!) even before we were married, he has made chocolate chip cookies. He started baking with his Mother using the recipe for Toll House Cookies on the back of the chocolate chips bag. He would usually end the baking with one very large cookie the size of a pizza pan! Over the years, the number of ingredients has expanded along with the actual volume of cookies. At the beginning the cookies were just for family. Now, he mails 10-12 boxes around the country to family and friends that have moved away. Of course, some local friends and family benefit from his obsession with chocolate chip cookies too. I get to benefit with how wonderful the kitchen smells while he’s baking! (With my allergies to eggs and dairy I haven’t tasted them for several years!)

When he first started baking, he mixed everything by hand with a very large wooden spoon. Here it is next to a regular wooden spoon and silverware.

Several years ago, he invested in a large commercial mixer that makes the job much easier.

He mixes up all the dough in one day and stores it in the garage in giant stock pots and bowls.

His recipe is impressive and the ingredient list is no longer being tweaked. This year he was unable to get Soft-as-Silk cake flour, so he got a different brand. He noticed the difference!

Here is the recipe. I think he made 10 batches in one day! Crazy, I know!

I just found his tally from 2014 that figured out the total ingredients in pounds. He said this year he made about 170 pounds of dough, which will make about 120-130 dozen large cookies!

And so the marathon begins:

So, the question is…do I bother making cookies at Christmas? Absolutely not! I may, however, make a batch of oatmeal bread in the big mixer when it’s sitting right here in my kitchen!

Please comment or email me directly at marykisner@comcast.net.