I use an old cast iron pan that my mom got as a wedding gift. I never wash it out.  Nothing but my bread is cooked in it.

Speedy No-Knead Bread

3 cups bread flour

1 packet rapid rise yeast

1 1/2 cups Water

1-1/2 teaspoons salt

Oil as needed

1. Combine flour, yeast and salt in a large bowl. Add 1-1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.

2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.

3. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide the dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

4. Cover with lid and bake 30 minutes, then remove lid and bake another 10 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: 1 loaf

Somewhere along the way I took over the making of this dish and made it into my own.  Last week, I posted on Facebook that I was making it for the family.  I got so many requests for the recipe that…well…here it is!

I head over to Raley’s and pick up a roasted rotisserie chicken instead of using raw chicken breasts. 

The secret ingredient I use is Chicken Stock made by Mike.  Nothing beats homemade stock.  This past week he had created an awesome Turkey Stock…so it got used with great success!

Of course, you can never add too much garlic.  After the onion, garlic, and cilantro are browned, I throw them into my food processor.  I like to keep the onions a little chunky. Then add some cumin and toss the mixture into a frying pan for about 5 minutes.  It will get a bit darkened.

Now you’re ready to add the broth and simmer for about 20 minutes.

While the soup is simmering, fry up the tortillas strips until they’re brown.

Soups on!

Here is the original recipe from Williams-Sonoma (page 97)

Tortilla Soup with Chicken and Avocado

Makes 4 servings and takes about an hour start to finish.

½ c. plus 2 T. vegetable oil

1 yellow onion, thinly sliced

2 cloves of garlic (I use more)

¼ c. plus 2 t. chopped fresh cilantro

1 c. drained canned plum tomatoes (doesn’t matter if they’re whole or chopped)

½ t. ground cumin

4 c. chicken stock or broth

1 skinless boneless whole chicken breast, cut into bite sized pieces (I use a store roasted chicken)

Salt & Pepper

4 corn tortillas

1 dried chile

1 avocado, pitted, peeled and diced (I like strips)

¼ c. shredded Monterey Jack cheese

2 t. fresh lime juice

In a frying pan over medium heat, warm 1 tablespoon of the oil.  Add the onion, garlic and the 2 teaspoons cilantro and sauté just until golden brown about 10 minutes.

In a blender or food processor, combine the sautéed mixture and the tomatoes and process until smooth.

In the same frying pan over medium-high heat, warm another 1 tablespoon of the oil.  Add the tomato mixture and cumin.  Cook, stirring frequently, until thickened and darkened, 5-6 minutes.

Transfer the mixture to a large saucepan over medium-low heat and add the stock.  Cover partially and simmer, stirring occasionally, until the soup is slightly thickened, about 20 minutes.  Add the chicken and simmer until they are just opaque throughout, 2-3 minutes longer.  Season to taste with salt and pepper.

While the soup is cooking, cut the tortillas in half and slice each half into thin strips.  In a frying pan over medium-high heat, warm the ½ cup vegetable oil.  Drop a tortilla strip in the oil, and if it sizzles immediately, the oil is ready.  Drop handfuls of the tortilla strips into the oil and fry, turning with tongs, until crisp and browned, about 3 minutes.  Using a slotted spoon, transfer to paper towels to drain.

In a small, dry frying pan over medium heat, toast the chile until fragrant, about 7 minutes.  Shake the pan often; do not let the chile burn.  Let cool, then crumble and set aside.

To serve, ladle the soup into warmed bowls.  Divide the tortilla strips, crumbled chile, the ¼ cup cilantro, the avocado, cheese, and lime juice evenly among the bowls and serve immediately.

I’ve surrounded myself with Rotarians.  I’m raising a future Rotarian.

The only meetings I’ve ever attended have been at my husband’s club…Point West Rotary.  I’ve been told that their meetings are the best and most fun.  Today is PWR’s 26th Birthday.

I have enjoyed the beer, food, music and sun at the Brewfest.

I’ve placed myriad bids on items at Festa da Vina.  My family and I have picked up garbage on the American River Parkway.  We’ve also been athletic….softball and bowling.

So why do I love my husband’s adventure in Rotary so much?  Rotary has defined the value of Service Before Self that is lived in our home.  It’s not lip service here.  It’s addictive.  It’s fulfilling.  It’s so much fun!

Last Friday, my twelve year old went ”Off Track”.  That means he’s not going to school for four weeks.  The reality is…this is his last “Off Track”  forever.  So we’re going to cram as much in as possible without going anywhere!  I love this time with him.  I get to reinforce our values upon him 24/7 for four weeks!  I have savored everyone of these “Off Track” times!  I get to be the teacher for a few weeks.

Today, Kevin and I ventured into the big city of Sacramento and had a Service Before Self experience.  We’re not doing Rotary.  But the Rotary spirit was with us!  How cool was it that by chance we sat right near Lori Curry, a Point West Rotarian. She’ll even be on PWR’s Directors when Mike’s President!

We attended the River City Food Bank’s 8th Annual Empty Bowls.

We each got to select a bowl made by a local student.  I’m not sure where mine is from.

But Kevin’s was made by a Christian Brothers High School student.  Our bowls were wrapped up by one of the many volunteers working the event.

We then headed to the “Soup Line”.

I had a VERY FILLING Tuscan White Bean Soup and Kevin had a Tortilla Soup.

We had to admit…it was better than the one I make!  Local restaurants, such as Cafe Bernardo, Lucca, and Michelangelo’s cooked up and served their soups!

Did I mention the local school kids that helped serve and clean up?

This coming Saturday, the Elk Grove Food Bank is holding their 3rd Annual Empty Bowls.  They are serving from 11:00 to 1:30 at the First Baptist Church on East Stockton Blvd.

We have our tickets.  Hope to see you there after baseball practice!

http://www.elkgrovefoodbank.org/09htmls/empty_bowls.htm

I have never looked upon these weeks as a blip in my schedule.  Instead, I cherish them.  I look forward to them.  I plan the hell of out them!  But most importantly, I’m with my son 24/7.

He golfs with my girls on Thursday.  Sometimes he just heads out to the other nine and plays by himself.  He orders milkshakes and chili and soups and hamburgers from Mary and John.  He knows our membership number.  I feel it the following month financially!

This time is my opportunity to give him 100% of me as a parent.  I’m focused.  But trust, me ….I’ll be ready for a break in four weeks!  I’ll joyously welcome school back. I love teaching Math and Art in Mrs. Houston’s class, working one last trimester with Stone Lake’s Student Council kids, walking around campus and constantly hearing “Hi Mrs. Cendro!”  from smiling precious faces I’ve watched grow.

So this morning, I’m deep cleaning the bathrooms and getting the house in shape.  It’s his birthday weekend.  I’m totally going into domestic goddess mommie mode!

They learned about and then shot photos that represented the Rule of Thirds and the Use of Lines to draw your eye along the photo.

We used a Scavenger Hunt that took place in the classroom since it was such a rainy day outside.

No photos were cropped.

They have been digitally enhanced for color and contrast.

Enjoy the Students’ Creative Eyes.

The going got rough on Tuesday. My darling almost twelve year old son came home from school with a VERY swollen right hand. In the past, I would have taken a quick peek and waited until another adult came in the door for their diagnosis.  But not this week.  I was a very brave nurse.  Why you may ask?  Well let show you what has toughened me up.

1. Age 15 months…fell out the second story window onto the driveway.  He bounced.  Outcome: He punctured his lung.  He healed immediately.  He ran and played once they took the wires off him.  Thank you Emily for taking care of me.
2. Age 2…while playing in the living room, decided to ram side of head into the corner of the coffee table.  Thank you Jana for looking at the wound and advising ER.  Outcome:  Stitches.
3. Age 3…on his birthday….the new Spider Man webs weren’t working.  They didn’t hold him to the upper level of the play structure.  Outcome:   Broken left wrist. Blue Cast
4. Age 5…while at the motocross track with his Uncle Ricky and riding a bicycle, he lost control and ran into a rope fence.  Outcome: Rope burn across his face.
5. Age 7….not an accident…we discovered a small cyst on his leg….in reality it was a tumor and absessed into the size of a golf ball.  Outcome:  Emergency surgery and a big divot now.
6. Age 8  … the peaceful year
7. Age 9……rammed his thumb into the pole while playing tether ball.  I waited 2 weeks, and then finally took him to the doctor.  Outcome:  Broken thumb.  Orange and Black “Halloween” Cast
8. Age 10…..fell off skateboard.  This time I didn’t waste anytime.  I got him to the doctor to find out it was only sprained.
9. Age 11…..Tuesday….four square game resulted in jammed hand.  Outcome:  Broken finger/hand.  Glow-In-The-Dark Cast

Thank you Kaiser South Sacramento for taking such good care of my baby for all of these years!

The day of Mike’s announcement was pretty exciting for our family.  Rotary is fundamental in our raising of Kevin.  Sorry PWR’ers…you’ll see alot of Kev…..my orders.

I felt my first OMG….they’re asking us to do something… this past week.  Mike came home and asked me if we could host a Fireside Chat.  Please rotarians…I’d love to host you in my Elk Grove home but…(a) Why would you want to come to Elk Grove? (b) Why would you want to walk into a house filled with Kevin stuff (there’s currently a trombone, baritone, legos, unicycle and scooter in my living room) ? and (c) Sorry….you’d also have to help me fold laundry.  So sorry Jennifer…..we’ll host in 2019 when Kevin’s in college and my furniture is not so lived upon.

For those of you who know Ralph, you would agree, he’s a very loving dog.  He also talks.  It’s quite easy to understand what he is saying to you.  But there’s only a select few of you who truly know Ralph’s best talent.  He can, with precision, crack  a walnut and eat every speck of meat from it.  Never….I mean NEVER….eating a shell.

This morning, my 12 year old senior citizen was in a tizzy.  The nut bowl had plenty of hazelnuts, almonds and brazilnuts.  Where did the walnuts go?  I handed him an almond.  He hesitantly took it.  Later I discovered it on the carpet….uncracked.  Not good enough.

Mornings are nap time for Ralph.  I found him later over on his bed, surrounded by walnut shells.  Under the couch was a lone uncracked walnut.  I handed it to him.  He took it gently.  Ralph’s day was now perfect.  Connecting to Nutso.

It was quite a busy kitchen day.  It started with Banana Nut Bread and Cookies.  A couple of yummy fish tacos at Rubios, the purchase of almost what I wanted wine glasses at Home Goods (but they had five of them and that’s the number I needed), a second round of grocery shopping at Raleys, and I was back at home to spark up the kitchen again.

I’m pleased to say, my Pie Dough is in the refrigerator ready to be filled and baked tomorrow morning.  http://www.epicurious.com/recipes/food/views/Pastry-Dough-240606 

And at this very moment, the Turkey Stock is simmering on the stove.  http://www.epicurious.com/recipes/food/printerfriendly/Homemade-Turkey-Stock-240445

Mike isn’t very fond of turkey.  He’ll eat it, but would rather have ham.  So tomorrow night, upon Big D’s arrival, I’m going to serve a ham.  It’s pretty easy, and we can serve it again on Thanksgiving along with the Turkey.  Tonight I’m making Mac and Two Cheeses with Carmelized Shallots .  http://www.epicurious.com/recipes/food/views/Mac-and-Two-Cheeses-with-Caramelized-Shallots-350762   There’s so much, I think there’ll be enought to make it through Thursday evening.

And now time for a glass of wine.  Happy Thanksgiving everyone.

This Thanksgiving, I’ve decided to try a new twist to an old cookie.  The only chocolate chip cookies I make are Nestles’ Toll House.  Sorry to all the fancy, dancy recipes out there.  I love the Toll House cookies because I don’t have to go searching for the recipe, and they always turn out great!  Last week, I found that Nestle has Dark Chocolate and Mint Morsels.  The recipe is identical to their traditional Toll House cookies.  The last batch is about to come out of the oven.  They smell delicious.  Connected to Cookies.