Retired nurse, columnist at the Valley Breeze, proud foodie & unwittingly collector of garden gnomes.

  • Food,  Recipes

    Peach Cobbler

    Summer is fast approaching and my little freezer out back is still full of last year’s fruit. The problem, if you want to call it that, is that watching my diet all winter long really cut into my baking, resulting in an embarrassment of riches still waiting to be used.

  • My Life

    Grief Knitting and Death Cooties

    We have a lot of knitters in my family. I knit. Two of my sisters are knitters, three of our daughters, one daughter-in-law, and one granddaughter also knit. And in my daughter Kathy’s case, two sisters-in-law and one of their friends either knit or are learning to knit. And I have a small group of friends who meet at my house on Tuesday mornings to knit for charity and for themselves, so I know from whence I speak when I say that knitting can be a godsend when grief of any kind strikes. Grief can scramble your brain causing your normal train of thought to derail, or maybe just pushing all regular concerns onto a back burner as grief sucks up all your mental energy. You may be able to function in reasonable fashion when there are things that need…

  • Food,  Gardening & Crafts,  Recipes

    Dilly Beans and Pickled or Dilly Carrots

    If you haven’t tried Dilly Beans you are missing a treat. Crisp-tender green beans, they are pickled in a simple vinegar, salt, and water solution and seasoned with garlic and dill. Hot peppers or pepper flakes can be added if you like them with more of a bite. Preparation is fairly simple. They can be canned by hot water processing, or if not processed they must be kept refrigerated. I also pickle carrots the same way. Just peel, cut into 4” lengths, and quarter them on the length, and then process like the green beans. Don’t bother using multi colored carrots to make them look nicer, though. I tried that and found that the vinegar bleached all the color out of them during pickling anyway.

  • My Life

    Bathrooms

    As most of you know, I was born and raised in Manville.  Born at home on Winter St. and raised in a 4th floor tenement on Railroad St., right there on the banks of what was then the very fragrant Blackstone River. Our house sat flush up against the sidewalk in front, with just enough room for a driveway on either side, and a cement yard edged with a row of garages out back. This was my immediate world and it shaped my perception of the world around me.  I knew, for example, that only rich people had grass, and only the very rich had bathtubs. Our bathroom, which back then was referred to simply as “the toilet,” was just that – a closet-size room in one corner of the kitchen that contained a toilet.  Period. No sink. No shower.…

  • My Life

    Gerry and the Vase

    We were at my mother’s not long after Mother’s Day when we spotted a vase of roses on the hearth. “Oh, is that that vase that Gerry peed in?” we asked, and then we all burst out laughing as the memory resurfaced. Here’s the story. When I was a child we lived in a four-decker tenement house in Manville.  Since our apartment was on the top floor, our hallway was relatively large and spacious, running a good 12 to 15 feet from front to back and maybe 6 feet across, with our door at one end, a window at the rear, and the open stairwell occupying a chunk of space along one side. For reasons I’ve never understood (or given much thought to, truth be told) our old white icebox sat at the far end of the hall.  Replaced by…

  • Food,  Gardening & Crafts,  Recipes

    From My Herb Garden

    Fresh herbs, snipped this morning at the peak of their flavor, washed and laid out on towels to air dry.  Top left is parsley, lower left if French tarragon, center chives.  These will be chopped and blended together, put into a zip lock freezer bag, and stored in the freezer for use throughout the year to flavor scrambled eggs … a combination that elevates eggs from ordinary to sublime. On the far right is rosemary, just waiting to be finely chopped and added to Orange-Rosemary Biscotti (recipe to follow). Yesterday I harvested a big bunch of chives.  Washed, air dried, and finely chopped while still garden fresh, they keep like new when placed in zip lock freezer bags and frozen.  They remain as green and supple as when they were harvested, ready to use in soups, stews, mashed potatoes or…

  • Seasonal

    My Herb Garden

    On a blisteringly hot day almost 30-years ago I headed out the door with only one thought in mind, planting an herb garden. The fact that the forecast warned of temperatures well into the 90’s didn’t matter. I had one day off that week and my wagon was loaded with an expensive assortment of  3” pots of tender herbs. Aborting the mission was not an option, and so shovel in hand, I began. By the time I had completed the job I thought I was going to die…right there in my pretty little garden. The chosen site was on the front lawn, right under my kitchen window. It received full sun for most of the day, would be easily accessible anytime I needed fresh herbs for the cookpot, and it could be seen and admired any time I happened to…