October 31, 2008

esterday the mail lady brought me the first of my supplies for my stained glass projects for the winter. I know I will not be able to do anything with it for a couple months until I catch up on everything, and they are not very exciting to look at, but it is nice to know the materials are starting to arrive. It is the copper foil which is what goes between the pieces of glass and then which you solder over the top of.

Last night, I found out that I did not have to work today. I was so excited that I was able to have a free day to work on the magazine, I couldn't sleep as I was planning on what else to write in it. So I got back up to work on it at midnight, then stayed up until 3 am this morning working on it happy as a clam. It just made me so happy to be able to do what I have been wanting to do!! 

I have the Autumn issue just about wrapped up and think I can print it on Tuesday, then immediately go into the Winter 2008 issue to hopefully be out on time if not before. I have fun things planned for that one as well.... 

The other day Bren asked me to make him a traditional Irish dinner for tonight. Colcannon is what is for dinner, which apparently is mostly boiled potato, Curly Kale and leeks as the traditional Irish Halloween dinner.

This is the recipe I made to go along with Corned beef:

Colcannon

1 pound potatoes, sliced (I am using red ones)
2 medium parsnips, peeled and sliced (my fav so I am using more than 2)
2 medium leeks
1 cup milk
1 pound of kale or cabbage (I am going back to the store today as they get a shipment of kale in this morning)
1/2 teaspoon mace (optional)
2 garlic cloves, minced
1 dash sea salt
1 dash pepper
2 tablespoons butter
1 bunch parsley

Cook the potatoes and parsnips in water until tender. While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the kale or cabbage and have warm and well
chopped. Drain the potatoes, season with mace, garlic, salt and pepper, and beat well. Add the cooked leeks and milk (be careful not to break down the leeks too much). Finally, blend in the kale or cabbage and margarine. The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale. Garnish with parsley. Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day. Drain vegetables, blend with milk and butter as above and garnish with parsley.

Bren is of Irish and Maori heritage and likes to keep his family traditions alive, even though he has stated that corned beef is not to be eaten other than on this day as he does not really care for it. I like learning new foods and ideas from different countries.