Tag Archives: Food blogging

Peaches!

29 Aug

On the Porch

Onisha Ellis

Peaches are my favorite fruit. Always has been and probably always will be.

“This year’s peach crop in the South is exceptionally delicious. We’re fortunate to enjoy freshly picked peaches at their peak ripeness. However, peaches destined for shipping must be harvested before they fully ripen to ensure they arrive in good condition.

Ripe peaches are fragile. We have learned to wrap them in bubble wrap if we are taking them to Florida. Our daughter was visiting last week and took some home to her neighbors. She received a text this week from the neighbor saying she had one for lunch. It was the best peach she had ever eaten.

I made three batches of peach ice cream and still have a 2 quart batch in the freezer. We try to eat low carb and clean ingredients so we/I make our ice cream. I have two of the freezer bowl machines. I bought this one several years ago and it works great.

Photo Credit Amazon

The machine capacity is a little larger than a quart. After a few years I decided I would like a larger capacity machine. On the other hand, I didn’t want to give up kitchen space for a second ice cream maker.

Ninja has an ice cream maker, the Creami. I looked at it several times but it simply didn’t appeal to me.

Someone on social media mentioned the Kitchen Aid mixer offered a mixer bowl attachment with a two quart capacity.

Photo Credit Kitchen Aid

For a few weeks I argued back and forth with myself. The tipping point was that aside from the ice cream paddle, there would be no parts to store.

I have had some blips learning to use it. As I was making my first batch, I didn’t seat the paddle correctly. As the ice cream thickened the paddle slipped out of place. The machine began flinging ice cream over the side. I wish I had taken a picture.

Overall I am very satisfied with the attachment.

In anticipation of our daughter’s visit, I made a batch of peach ice cream in each machine. I am mulling the idea of making a vanilla or chocolate base and dividing it between the machines. By adding different mix-ins I would have two different flavors.

I haven’t limited my peach enjoyment to ice cream. I made a peach coffee cake, peach bars and no bake peach cheese cakes. (My daughter made the cheese cakes.)

I found most of my low carb recipes at All Day I Dream About Food

Grok AI is my source for different flavors of low carb ice cream.

Peaches are going away but apples are coming!

Mutsu is my favorite apple. Do you have a favorite?

I'm a winner

After my retirement, I decided to re-learn the canning and preserving skills I learned from my mother but hadn’t practiced for twenty years. I titled the blog Old Things R New to chronicle my experience.  Since then I have been blessed to have six other bloggers join me, DiVoran Lites, Bill Lites,  Judy Wills, Louise Gibson, Janet Perez Eckles and Melody Hendrix

In addition to blogging, I’m a general  “mom Friday” for my author daughter, Rebekah Lyn. I also manage her website, Rebekah Lyn Books  

My 2025 goal is continue to use my love of photographs and words to be an encourager on social media.

Let’s Eat! Chicken a La King

2 Mar

SUNDAY MEMORIES

Judy Wills

Credit Google search and Taste of Home

This is a recipe that I found while living in Wiesbaden, West Germany, 1967-1970.  The Wives Club that I belonged to served this at a luncheon one time, and about three or four of us wives were tasked with making this.  That’s where I learned to cook up the pastry shells and serve this meal in them.  

Please notice that, as I said last time, that Fred just doesn’t eat some things – olives and pimentos are just two of them.  After the luncheon was finished, there was some of the chicken and sauce left over – enough for each of us to take some home.  I did so, and told Fred what was in it.  He picked out the olives and enjoyed the remainder of it.  However, the next time I made it, I purposely left out the olives/pimentos, since I knew he didn’t like them.  But at the end of the meal, he told me to add them back in the next time, as the flavor was just not the same without them.  So, believe it or not, when I do make this, he actually eats the olives/pimentos.   

Here is the recipe.

QUICK CHICKEN A LA KING

Wiesbaden, West Germany

1969

1    10½ oz. can Cream of Mushroom soup – undiluted

5 oz can deboned chicken, shredded

2 oz jar green olives stuffed with pimento – or to taste – drained and sliced

½ cup chopped celery

Heat soup, stir in remaining ingredients.

Heat thoroughly and season to taste (salt, pepper)

Serve in cooked pastry shells or toast cups.

Serves 3

NOTE:  I purchase the Pepperidge Farm frozen pastry shells and cook them for this.  Makes a nice receptacle for the sauce.

Goes well with a salad and/or vegetable.

Credit Google Search and Pepperidge Farm website

~~~~~~~~~~To Be Continued~~~~~~~~~~