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Snippets from Saturday: Christmas weekend

Despite all my photos of Bear in bed…he is not always sleeping. He maintains the Beardog watch from time to time.

It is Christmas weekend! Christmas weekend is like Birthday month…indulgences galore for the duration!

Huckleberry Kolaches thawed while I made green chile gravy to be used for my Christmas morning breakfast. And a caramel latte kept me company while I stirred.

After we were all fed, Bear and I headed to town to pick up just a few things I wanted and to have a walk along the way.

Today, we walked on a road that leads to a wildlife area. The road runs from the highway to a spot on the north shore of Flathead Lake. There is a spot to put the Jeep out of the way, about halfway. It is not a walk we typically do during the week so a special weekend diversion of unusual smells and sights.

It was above freezing, the sun was trying to come out…therefore mist and fog.

The walk, the Jeep ride, the shopping…

It wears a beardog out!

Bob was napping also and rather objected to me turning on a light…

I didn’t go for a nap, but a bowl of soup sounded good before I started on some afternoon projects. You can’t see the meatloaf, but there are cubes of meatloaf in this soup. This soup is a kind of Italian Wedding soup using leftover meatloaf cubes in place of meatballs. The broth was some leftover pesto and chicken broth. Orzo for the pasta and carrots and leeks for the vegetables. Refrigerator (all leftover stuff in the refrigerator) Italian Wedding Soup!

One afternoon project was a fennel-leek-broccoli gratin. The first step was parboiling the veg and as I strained the veg, the broth smelled so good and looked so pretty…I froze it for use in soup some day.

The gratin was a success. Fennel, leeks, broccoli, cashew cream, gruyere, an egg and breadcrumbs with parmesan on top.

Done for the day and indulging in a read of the Mountain Trader…Bear near and Bob in the sunroom.

Snippets from Saturday: Christmas weekend.

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They keep me guessing

End of week 2 post TPLO surgery for Bear and all is very well!

We did the 2 week follow-up by phone as it was just a check of the incision: clear, no bruising and no swelling and confirmation that he is using the leg for some weight bearing – which he is!

Additionally, I am not to support Bear with the Gingerlead, just be there with support if he slips.

All in all, the load is considerably lighter. We continue on with gradually longer walks every 2 weeks as long as no set backs and the next check up is at 8 weeks, the end of January.

Bear has been looking forlornly through the gate into the living room at his chairs. Now at 2 weeks and with him stronger, I decided to allow him to use the platform for access to his chairs. I got all carpet situated and cushy throws on the chairs…

Bear looked in shortly after I opened the room but didn’t enter.

Bob did, though!

They keep me guessing!

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Tahini Tea Cakes

These may not be the prettiest holiday cookie, but I love them!

Last week, I saw a recipe for tahini cookies. Tahini is sesame seed “butter” and is an ingredient in hummus which I make often. Sesame seeds are chock full of good stuff and I have also been making a tahini salad dressing. The cookie recipe was very intriguing. I made it, they were good and the texture reminded me somewhat of Russian Tea Cakes.

I have no idea if Russian Tea Cakes are actually “Russian”, but that is what they are called in the Betty Crocker cookbook from WAAAAYYYY back. My mother made Russian Tea Cakes as part of the Christmas Cookie repertoire and although they were not my favorite as a kid, I did like them and haven’t had them since leaving the nest some 39 years ago. Yikes!

I looked at the Russian Tea Cake recipe side by side with the Tahini Cookie recipe and made my own Tahini Tea Cake recipe which I think is wonderful and since it is heavily adapted from two different recipes, I am violating no one’s copyright by disclosing it here!

Without further ado….Tahini Tea Cakes: (this is a smallish batch and is easily doubled)

1 cup flour
3/4 tsp baking powder
1/2 tsp (heaping) cinnamon
1/4 tsp (scant) nutmeg
1/4 cup finely crushed nuts (I used pecans…walnuts, almonds, hazelnuts…I think they would all be good)
1/4 cups coconut oil
1/4 cups tahini
2 T butter unsalted w/ 1/4 tsp sea salt or use salted butter
1/2 cup powdered sugar divided 1/4 and 1/4 cups

Preheat oven to 350. Line cookie sheet (I used a half baking sheet) with parchment paper.

Combine flour, baking powder, cinnamon, nutmeg, salt and nuts – stir well or sift together and set aside. The nuts can be lightly roasted which brings out their flavor a bit more.

Combine coconut oil, melted butter, tahini and 1/4 cups powdered sugar in a separate bowl and beat until creamy.

Add dry ingredients gradually, mixing well – use your hands if you want :)!

Take a teaspoonful of dough at a time and make a ball. Set on cookie sheet leaving about an inch between.

Bake 12-15 minutes until slightly brown/gold. Let sit on baking sheet 5 minutes. Dust with powdered sugar and cool on a rack.

Store in an airtight container…I used a Mason Jar.

I am going to try another version with almond flour instead of wheat flour which makes them gluten-free…providing it works!

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Look for the light

Whatever is true, whatever is noble

Whatever is right, whatever is pure,

Whatever is lovely, think on these things

Philippians 4:8