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Sun, Oct 14th - 8:34AM

Spanikopita and Fog in Seattle

Good Morning,

At 7:00am and crows were cawing away as they munched on spiders on the boats nearby. I opened the blind for Abby who loves to watch birds. She's been taught to never leave the boat but when she on the back deck, she'll often sit with her head out of the canvas enclosure to watch all the birds from crows and duck, to geese and seagulls. It's foggy on the lake this October morning. Actually pretty rare. A couple minutes ago I could vaguely see the other side of the lake but now I can't. Out of the fog a lone kayaker has emerged. It must be eerie sitting so close to the water in the haze. He's sticking close to the shore, smart.

A friend visited on Friday. It was a chance for me to serve lunch. I made Spanikopita the night before, that yummy Greek dish. I make them as hors d oeuvres. One batch makes twenty and they freeze great. I'll paste the recipe below. To go with it I made a Waldorf salad with Fuji apples, walnuts and dried cranberries instead of raisins. I love Waldorf salad and rarely think to make it.

I don't cook every day, as that has been my husband's thing since we met. (Actually, if they didn't cook I didn't date them in case it got serious.) He loves cooking and now loves writing about it in his food column for the magazine. In the last few years, I've started enjoying learning to cook Indian food (thanks to a couple special friends) and a while back I had Spanikopita at a dinner. It was delicious and tempted me to tackle the phylo dough. It wasn't that hard and your technique improves with practice. I've made it a number of times now and keep some in the freezer for easy hors d oeuvres or gifts to someone who's done something nice. I took some to my neighbors for breakfast the other day. They loved the treat.

Thanks for stopping by,

Please check out our program, Miss You So Much A Pathway To Healing, an important resource for anyone who's lost a beloved pet. www.TherapyoftheFuture.com/MYSMMain.htm

Spanakopita – Greek Spinach Pies

Two or three make an entrée, great for hors d oeuvres.

Recipe makes 18 to 20 hors d oeuvre sized.

(Omit the egg and the spinach/onion/sour cream/Feta mixture makes a great dip.)

 

Ingredients:

1 10oz package of frozen chopped spinach, thawed and drained

1 large sweet onion, chopped very fine (Vidalia, Walla Walla, etc.)

2 to 3 tablespoons vegetable oil for frying

4 oz. Feta cheese, crumbled

1 egg

3 tablespoons sour cream

Phyllo dough sheets (purchase in freezer section of grocery)

½ cube of butter, melted

 

Instructions:

Thaw the spinach and place it in a strainer, pressing it well to drain out all the moisture. Place it on a cutting board and chop it finer. Set aside. Chop the onion very fine then fry in the hot oil until it begins to turn golden. Add the drained spinach to the onion and mix while heating them together. Turn off heat. Add sour cream to spinach/onion mixture. Break an egg into a bowl and, with a fork, swiftly whip a bit of the spinach/onion mixture into it then add the egg to the spinach and onion in the pan. Crumble and stir in the Feta.

 

Lay out a piece of the Phyllo dough onto a cutting board. (The thin dough is not as hard to work with as you think.) You will want two thicknesses of the dough. Some squares can be folded in half length wise, then cut in half lengthwise giving you two double-thickness pieces about 5” by 9”. With a pastry brush, brush one side of the square with melted butter. (Fingers work if you don't have a pastry brush.) Flip the square over. (It's a little messy; I use my cutting board. Place a heaping tablespoon of the spinach/onion mixture in the middle of one end. Fold the sides over it then roll it lengthwise. The little packet should end up about 3” by 2”. When you’ve rolled all of them, bake them in a 400-degree oven until they are golden brown, about 13 to 17 minutes depending on oven. A toaster oven works great and takes less preheat time.

 

(They can be frozen before baking. Cooked leftovers can be kept in the fridge and reheated in the microwave for 30-45 seconds. They won’t be crispy, but they’re tasty.)


Comment (1)


Sun, Oct 7th - 8:52AM

Celebrate Your Pet By Writing!

Why Not Celebrate Your Pet By Writing?

It's October. Alas, I miss summer. The weekend was great, though. I volunteer on the planning committee for a regional writer's conference. It's a small, intimate conference in Edmond's Washington. It happened this weekend and helping out was fun and inspiring.

As a pet lover, there are inevitably tales you have to tell about your beloved companions. Readers of all sorts of publications would love to hear them. If you are new to writing or thinking about writing, check out conferences in your area, find a smaller one more novice friendly. Conferences are a good way to get good information about areas of your interest and get you enthused. The smaller conference I help with always has good information for both the published and pre-published and allows more opportunity to connect and chat with others who write.

To look up publications who are seeking pieces about pets go to Google and type in  "Writer's guidelines" + pets. There is also a "bible for writer's" titled the Writer's Market that lists magazines, what they want, what they pay, etc. It comes out every year and older years can be found readily at second hand bookstores. Don't forget your local free newspapers and local pet publications. They may not pay but are a great way to break in and enjoy your writing in print.                                                                 

Miss You So Much A Pathway To Healing

Has anyone you know recently lost a beloved pet companion or are they helping a sick pet? There are very few programs out there to help pet caregivers. Miss You So Much A Pathway to Healing is a program that would make a great gift. It gives excellent, modern information about the basis of destructive emotions and it makes the person their own therapist. It gives them tools for lessening the pain and speeding emotional healing.

www.TherapyoftheFuture.com/MYSMMain.htm


Comment (1)


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