Chatbug Karen

This week there are four questions about grilled cheese.

1. How do you make grilled cheese?I butter the inside and outside of two slices of bread and put 2 slices of cheese in between the bread. Put a pat of butter in a Teflon coated frying pan. Put the sandwich in the pan on medium high heat. Turn after one side is browned and then brown the other side. Cook a few seconds in the microwave to melt the cheese.

2. What’s the strangest thing you’ve ever put on your grilled cheese sandwich and did you like it? I have never deviated from the butter, bread and cheese version.

3. What’s your favorite bread for grilled cheese? Oat bread

4. Have you ever tried to make a grilled cheese sandwich using a shortcut way? (Think iron, car engine, you get the picture.)
I can remember thinking, when my children were little and underfoot a lot, it would be fun to think of some sort of invention to cook lunch while I was busy with the kids. You know, it would do the cooking so I could spend some fun time with my kids. As a kid, I watched The Jetsons cartoon. They had Rosie the Robot who worked with engine driven pumps and could turn out dinner in a jiffy. I have never actually cooked grilled cheese in any way except in a skillet or the grill. It would be nice to have a robot to do the cooking!

The History of ‘APRONS’

I don’t think our kids know what an apron is unless it is a customer service representative work apron provided by a fast food restaurant!

The principal use of Grandma’s apron was to protect the dress underneath because she only had a few. It was also because it was easier to wash aprons than dresses and aprons used less material. But along with that, it served as a potholder for removing hot pans from the oven.

It was wonderful for drying children’s tears, and on occasion was even used for cleaning out dirty ears.

From the chicken coop, the apron was used for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished in the warming oven.

When company came, those aprons were ideal hiding places for shy kids..

And when the weather was cold Grandma wrapped it around her arms.

Those big old aprons wiped many a perspiring brow,

Bent over the hot wood stove.

Chips and kindling wood were brought into the kitchen in that apron.

From the garden, it carried all sorts of vegetables.

After the peas had been shelled, it carried out the hulls.

In the fall, the apron was used to bring in apples that had fallen from the trees.

When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds.

When dinner was ready, Grandma walked out onto the porch, waved her apron, and the men folk knew it was time to come in from the fields to dinner.

It would even become a private prayer closet when she used it to cover up her face for an urgent time of prayer in a busy household.

It will be a long time before someone invents something that will replace that ‘old-time apron’ that served so many purposes.

I few weeks ago, I was using my rubber whisk with its teflon hose type coating and thought utensil favorites would be a fun thing for a FFoF theme. Val acted on my suggestion and here is this weeks question.

What are your four favorite kitchen utensils?

1. rubber whisk

2. flat skillet

3. 2 cup measuring cup

4. mini onion chopper

While my daughter was home for the holidays, she made the most delicious scones. I love scones. They are not as sweet as a donut but a bit sweeter than a biscuit. I wish she had left the recipe because I am so hungry for scones. I did find this recipe online.

Ingredients

* 2 cups all-purpose flour
* 1/3 cup sugar
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/2 teaspoon salt
* 8 tablespoons unsalted butter, frozen
* 1/2 cup raisins (or dried currants)
* 1/2 cup sour cream
* 1 large egg

Directions

1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
3. In a small bowl, whisk sour cream and egg until smooth.
4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

One thing I learned while my kids were home, I need new cooking supplies! Now, I am not talking about kitchen sinks, appliances or new cabinets. I need new measuring cups and wooden spoons! My old Tupperware measuring cups are stained and I don’t even know where to find my wooden spoons. It takes kids who cook to point out all the things I NEED. I need a zester. I didn’t know what a zester was before my kids decided they enjoy cooking.

This is a zester.

Now I know how my mom felt when I visited her house as a grownup and complained about her kitchen. Sorry about that, Mom.

Enough of that work related blogging and on to some fun stuff! It is Friday!

#1. bestmomma’s question. If you could copy the cooking expertise and ability of one person, who would it be?
That would be my mom. She can make anything and it seems effortless.

#2. What’s the first red food that comes to your mind?
Red Velvet cake. I made one once and still have the red food coloring stain on that page in my cook book. LOL

#3. How do you eat your strawberries?
Plain although I do love chocolate covered strawberries too.

#4. Share a recipe that uses cherries.
Cherries in the Snow
1 can crushed pineapple
1 can Eagle brand milk
1 can cherry pie filling
1 8 oz cool whip

Combine all ingredients and mix well. Place in a bowl or muffin liners for individual servings. Refrigerate.

Check out Val’s blog at Fun, Crafts and Recipes to see how others answered the questions for this weeks Four Foods on Friday. Thanks Val.

We are eating out a bit because my sister’s kitchen is a wreck. Hubby is laying a new floor in there and everything has been put all over the house to get them out of his way. Let’s see. Wednesday night we ate at a Mexican restaurant. We gals had Margaritas and were giddy and sleepy when we left. The food was delicious. I wish our Mexican restaurant offered the same selections. I am tired of the same stuff everytime we go there.

Last night we made a quick trip into Wendy’s because we wanted to get to my niece’s pinning ceremony on time. Tonight will be pizza. We have to eat at our favorite pizza place, Mr. Gatti’s. They offer a pizza buffet that is very good. It even has dessert pizza. I am getting hungry!