Flying to a Field Near You

The Tin Dog

One of the more dramatic changes in our household was my husband getting his pilots license and buying a plane. It is something he has always wanted to do. What I didn't expect is that my daughter would fall in love with all things aviation. Who knew?  We have a Piper Cherokee that we fondly named the "Tin Dog." For the Whovians out there, yes, it was named after K-9. It seemed like the perfect name for the plane and it has stuck. It really is like K-9.  I think it has the same technology-- look at the control panel and see for yourself.

1977 technology at its best

Airplanes have opened a new world for us. We are amassing a different body of knowledge and think with a different perspective. An example is the  weather. We think of weather in terms of flying conditions. Is it too windy to fly? What do the clouds look like? Words like  "glass cockpit," "cleco," "FBO," and "flaps" have entered our working vocabulary.

Unconsciously, science and math have taken a front row seat in our house. We compute how far we are going, how long it will take us to get there (and compare it to driving),  how much fuel we need, and weight allowances. We are fascinated by how the plane works and the physics of take offs and landings. I never knew the science behind a soft field takeoff could be fascinating but then my safety had never been at stake until I was in a small aircraft taking off from a grass strip. You think also about the afternoon heat and air turbulence (I try to sit in the front on the way back).

The grass strip we landed on - really- we landed here

Our hope is to visit small towns this spring and summer and explore. Did you know that there are 1000s of small airstrips throughout the United States? Really - here is a link to them FAA Airport Data and Contact Information. I am hoping that many of these have farmer's markets nearby and I can get some fresh produce and fly home.  One airport on the top of my list is the Amana Airport. It is next to the Millstream Brewing Company. How great is that? Of course we would have to spend the weekend because it would be unfair to Steven to fly to a brewery and fly back in the same day. (FAA rules require 8 hours minimum from "bottle to throttle".)

This past weekend, we went to Anita, Iowa. It was about an hour and half flight. We flew at approximately 4,500 feet. It is a gorgeous view. The lakes and ponds glitter likes jewels when the sun hits them.  The world is beautiful. On the trip there we were excited about going to a new destination and exploring. It made for a great adventure. (We were also hoping for a clean restroom).

The view out of our plane

Anita, Iowa is a small town (about 1,000 people) in Southwest Iowa. The draw was a grass strip airport and a state park with a lake that was about a mile walk from the airport. I was shocked when I saw the grass strip. It really was a grass strip (about 2,900 feet long). You probably wouldn't want to land here at night because there are no lights. When I saw where we were supposed to land, I thought really???? We are going to land there??? There are small orange cones marking the runway. Thankfully we landed just fine and went into to town to explore. We found a gas station, walked through down town and headed for the lake.

Wind turbines by the lake

On the way we saw some extraordinary wind turbines, as well as, the old fashion type.

An old fashion windmill

We walked around the lake, enjoying the incredible views of the lake and surround farms. Realizing that we were starving we stopped for a picnic lunch of cheeses, crackers, hummus, pita, and salami. It was a perfect lunch. After lunch, we headed back and flew home.  On the trip back we were thinking about the place we just visited and looking forward to getting home. I pondered dinner and what I was going to make. The only way the day could have been more perfect is if there had been a farmer's market. We even had a hawk soaring with us for a short time before it flew on.  Know of a place you think we should fly to- that we can get to in the Dog? Please let us know--especially if there is a great place to eat or a farmer's market. We are always up for an adventure.

Pasta with Spinach, Tomatoes, and Bacon

Yummy pasta goodness

I did my research and picked a CSA (community supported agriculture). The one I picked is Fair Share Farm in Kearney, Missouri. I am quite excited.  Fair Share Farm  requires one half day of work at the farm so the family and I will be picking and washing some veggies. I am looking forward to our day on the farm although I expected we will be quite tired after our half day of work.
On the sign up day we received a bag of spinach. We a farmer hands you spinach, you make pasta. Yes, another pasta. I seem to be on a pasta kick. I had some asparagus so I threw that in too and some tomatoes and bacon. I wish I had some fresh peas that would have been yummy. Maybe next time.

Pasta with Spinach, Tomatoes, and Bacon

1 Pound (454 g) Box Pasta
4 Slices of Bacon
3 Tbsps of Olive Oil
2-3 Cloves of Garlic, Minced
Approximately .5 lbs (227 g) of Asparagus, Chopped into Pieces
Salt, To Taste
Pepper, To Taste
Red Pepper Flakes, To Taste (Optional)
A Couple Handfuls of Spinach, Roughly Chopped
12 oz. (340 g) Tomatoes, Diced (or if Cherry Tomatoes Cut in Half)
Parmesan Cheese, Grated

Cook the pasta according to package directions (reserve 1/2 cup (118 ml) of pasta water) and drain. While the pasta is cooking, cook the bacon and set aside. Pour olive oil into a large skillet (I use cast iron) and heat to medium-high.

Lovely lovely spinach

Add the minced garlic and cook until fragrant (about 2 minutes). Add the asparagus, salt, and pepper (and red pepper flakes if you want some spice) and cook for about 2 minutes.

Stir frying asparagus

Add the spinach, cooked bacon, tomatoes, cooked pasta, and pasta water.

Adding all of the remaining ingredients and heating to wilt the spinach

Stir to combine and heat until spinach wilts. Add cheese. Season to taste. Enjoy!

Yum!

The bottom line would I make this again? Yes, it was delicious.  Next time I may try a different cheese or different veggies. I think whatever I bring home from the CSA will likely work.

One Pot Pasta

One Pot Pasta

Oh how I love this dish.  I admit it; I had my doubts when I first saw it. I thought Martha Stewart was off her rocker and there was no way it could work. But I decided to try it. What did I have to lose? I tried it and I liked it. Now, I basically throw a bunch of stuff in a pot, add heat and get a great dish. Yes, it is that easy. I have a basic recipe below but I change it every time I make it. Other items you may want to add- mushrooms (portabellas are especially nice), olives, fresh buffalo mozzarella, thinly sliced red pepper, bacon, or anything that would be a great pizza topping. I have tried multiple types of pasta in this dish and I prefer spaghetti. If you use spaghetti or any other type of long noodles, break them in half before placing it in the skillet.

One Pot Pasta

1 Box (16 oz. 454 g) of Uncooked Pasta
1 Handful of Arugula or Basil or Parsley
4 Cloves of Garlic, Thinly Sliced
1 Onion, Thinly Sliced
1 Handful of Cherry or Grape Tomatoes, Quartered
1/2 Pound (227 g) of Precooked Sausage or Meatballs (Optional)
Several Dashes to 1/2 Teaspoon of Crushed Red Pepper Flakes or a Dried Pepper
2 Tablespoons of Olive Oil
4 1/2 Cups (1 L) of Room Temperature Water
Salt and Pepper, to Taste
Parmesan Cheese, Grated

Place all of the ingredients except the cheese in the skillet (I use cast iron).

Everything is in one pot- It couldn't be easier

Next bring to a boil over high heat. Lower heat so you have a little more than a simmer but less than a rolling boil.

Cooking the pasta and the ingredients

Boil mixture stirring frequently until the pasts is al dente and the liquid has mostly absorbed (about 9 minutes). You may need to extend the cooking time or add more water depending on the type of pasta. Towards the end of cooking taste and adjust slat and pepper if necessary. Remove from heat and place in bowls. Top with cheese. Enjoy!

A bowl of yummy pasta

The bottom line: will I make this again? Yes. I can't wait to make it from summer ripened veggies.

Italian Sausage and Pasta in Broth

Italian Sausage Pasta

Ok. I just threw this one together and after we started eating it my family told me to blog it. The inspiration for this dish is the sausage pasta dish at Trezo Mare. It is really really good. It is a light dish that contains Italian sausage. I know, it seems impossible to have a light dish with sausage. I use Scimeca's Italian sausage. It comes in mild, medium, and spicy. Pick the one you want for the spiciness of the dish. This dish was so good we all had seconds and maybe (shhh don't tell) thirds. It was a good thing that it was a running day.
I have two sets of pictures one set from the first time I made it and the second when I went back and tweaked it.  The first time I made it with button mushrooms and the second time with baby bellas. The second time I also doubled the amount of mushrooms. Did I mention how good it was? It is so good that I craved it for days and ended up making it for breakfast on a Saturday morning. If I had some summer ripened tomatoes I would have diced about three and thrown them in with the chicken broth. Also for a twist, I imagine some fresh spinach or kale thrown in with the broth would be delicious.

Italian Sausage Pasta

1 Pound (.45 kg) of Italian Sausage
1/2 Onion (160 g), Thinly Sliced
One Red Pepper (160 g), Sliced
4 -8 oz. (113-227 g) of Mushrooms, Sliced
1 Can (397 g) of Chicken Broth
1 Box (340 g)  of Pasta, Cooked and Drained
Pepper, To Taste
Basil
Parmesan Cheese

Crumble sausage into large skillet. Cook over medium heat until it begins to cook. Meanwhile, cook the pasta. Once the sausage begins to cook, add the onions, pepper, and mushrooms.

At this point the house smells incredible.

Cook until sausage begins to brown and the veggies are softened. Add the broth to the skillet and simmer.

Almost ready for the pasta

When the pasta is ready, add it to the skillet. Mix well and season with pepper. Take off the heat and add the basil and cheese. And that's it!

Skillet of pasta

The bottom line, will I make this again? You mean more than the two times I already have? Yes, it is lovely and so easy.

Cranberry Sorbet

Cranberry Sorbet

I used to have Thanksgiving dinner at my house and I would cook and cook... and cook. Not that I minded. I really like spending time in the kitchen. Now, we go to a friends house (thanks Jeanne) and I only make a couple of dishes. This year I have so much extra time, we are running a 5K in the morning. I know it is amazing (1) that we have that much time and (2) that we are choosing to run outside in the cold. On the other hand that is 300 calories burned. 

So what will I be making? I have my Thanksgiving dishes that I make every year, chocolate bourbon pecan pie (it is incredible and it even has a nut crust) and cheese garlic grits. Yes, I will make these this year, because otherwise I would have a family mutiny. I am also making candied bacon (maybe I should run the one mile fun run after the 5k as well).

In addition, I decided to make something different this year, cranberry sorbet. (Yes, it sounds like a Prince song.) It took awhile to get the recipe right. I wanted a tart sorbet but not too tart. I wanted the sorbet to have some sweetness as well. So I decided on a pink grapefruit / cranberry sorbet. The result was right on. It is tart but not too tart and not too sweet like an earlier version I made. I can already imagine the sorbet in a glass with champagne for the adults and ginger ale for the kids. Yum!

Pink Grapefruit Cranberry Sorbet

1 1/2 Cup (300 g) of Sugar

1 1/4 Cup (300 ml) of Water

3 Pieces of Grapefruit Peel

12 oz. (340 g) of Cranberries

3/4 Cup (175 ml) of Grapefruit Juice

Bring water, sugar, and peel to a boil. Add cranberries and boil for 10 minutes stirring occasionally. 

Boiling the cranberries

The cranberries will have popped and will be tender. Remove the grapefruit peel. Puree in a blender or a food processor. Add  the grapefruit juice and pour through a sieve. 

Straining the cranberries

Refrigerate overnight. Pour into an ice cream maker. Freeze according to manufacturer's instructions. 

The bottom line: will I make this again? Yes. It is awesome. 

Sausage Balls

Freezing the sausage balls

I love sausage balls. They are so easy and so good.  I like the fact that I can make a bunch of them and freeze them.  If I have some unexpected guests, I have a delicious appetizer ready to go.  I have also serve these for breakfast with biscuits.  Yum!
I like them spicy. If you want them to be spicy, use spicy sausage. So easy. You don't have to worry about adding additional spices they are in the sausage.  If you want to go all out you can make your own sausage. (Yes, I have made my own sausage and yes it is amazing).

Sausage Balls

1 lb (.45 kg) of Sausage
8 ounces (227 g) of Cream Cheese
1 1/4 Cups (175 g) of Baking Mix
1 1/4 Cups (155 g) of Cheddar Cheese

All of the ingredients ready to mix

Mix all of the ingredients together with a dough hook.

All of the ingredients mixed together

Make into balls and place on a cookie sheet. Bake in a 400F/204C/ Gas Mark 6 oven for 20-25 minutes. Or freeze and then place in a plastic bag.  When ready to cook, bake in a 400F/204C/ Gas Mark 6 oven for 30 minutes.

The bottom line: will I make this again? Yes, I love them. I have a couple of bags of them frozen in my deep freezer.

Spinach Balls

Spinach Balls

Need a really awesome appetizer that is easy to make? I love these.  People who hate spinach love these.

Spinach Balls

1 Package (283 g) of Spinach, Cooked, Drained, and Squeezed
1/4 Cup (57 g) of Butter, Melted
1 Cup (200 g) of Stuffing Crumbs (I like Pepperidge Farm)
1/2 Cup (50 g) of Parmesan Cheese, Grated
Salt and Pepper, To Taste
3 Whole Eggs, Beaten

Mix all of the ingredients together and refrigerate until mixture sets up.

Just dump the ingredients into a bowl.

Form into balls.  Bake in a 350F/176C/Gas Mark 4 oven for 10-15 minutes.

All mixed together

If you are going to freeze them, put on a cookie sheet and freeze. Once they are frozen, put into a plastic bag. When ready to bake, do not defrost bake in a 350F/176C/Gas Mark 4 oven for 20 minutes.

The bottom line will I make these again? Yes.  I love these. I make a double batch and freeze them for later.