Author Archives: Patti

PART 1 – EUROPE 2025 VIKING RIVER CRUISE FROM AMSTERDAM, NETHERLANDS TO BASEL, SWITZERLAND

Tuesday, May 20, 2025 – Camano Island to Vancouver, BC to Amsterdam

Got off to a great start. We wanted to leave home by 10:00 am and actually backed down the driveway at 10:04 am. Hurray us!

Then an easy drive to Peace Arch crossing with not even a 5-minute wait. And then a less than 1 minute questioning by the Canadian crossing guard including where are you headed, when do you plan to return, and do you have any guns etc. along for the ride. After that brutal inquisition, we were on our way to YVR (the Vancouver BC International airport). But before we could go through all the security, check in, and interminably long wait to board our flight, we first had to a) find the airport, and b) drop off our car. Piece of cake! There were signs everywhere. (Thank you, Canada and Jetset YVR Parking.)

Then onto the plane we proceeded. Business Class, which BTW I adamantly recommend, especially if you are a senior citizen. For this trip, we were, for the first time, flying the friendly skies with KLM. The seats were wonderfully comfortable, but their idea of gourmet fare and mine are worlds apart. Suffice it to say, I ate hardly any of the dinner and breakfast provided. But sleep, that I did. All tucked away in my own little cocoon. With Mr. C. right next to me.  

After landing and collecting our luggage, it was time to find a taxi. Easy. And there was no waiting time. Then it was off to our BNB.

Wednesday, May 21, 2025 – bnbheerhugowaard

Now, when I was reserving a place to lay our heads the first night in the Netherlands, I decided against staying in Amsterdam proper. Hotels in Amsterdam are very pricy.   Well, I should have realized that a taxi ride of 57 km from Amsterdam airport to bnbheerhugowaard, would cost quite a bit of money too. But I never imagined that it would cost us 200 Euros, plus tip! Way to go Patti. And then, how in the hell were we going to get from our bnb in the Netherlands hinterland to Amsterdam and then to the Viking River Cruise terminal? Because as we were informed by our host when we arrived, there are no taxis in this small town that go as far as Amsterdam. Well then, now what should we do? So, Andy went on his phone and found a local taxi company where we could book online for a quick 6 kl car ride that would take us to the town’s (and I use the term “town” loosely) train station. But mind you, at this point we are sleep deprived, hungry, and I am totally anxious and ready to turn around and JUST GO HOME! So, instead of making a taxi reservation for 10:00 am on the 22nd, he made it for the 23rd. And after securing a taxi, Andy went online and bought us 2 first class train tickets to Amsterdam.

Our own little room at the bnb. Notice the pen in the foreground with chickens. There were also rabbits.

Pretty little church near the bnb in Heerugowaard, Netherlands

Thursday, May 22, 2025 – Amsterdam and all aboard Viking’s Gersemi river boat in Amsterdam.

After partaking of a lovely breakfast provided by our host, we find ourselves checked out and waiting at 10:00 am for our taxi. At about 10 after, Andy looked at the reservation again and realized his mistake. Now, what in the bloody hell are we going to do? Just about then our host must have seen us still waiting and we explained that we had made an error, had called the taxi company, confessed our mistake, and they said they would try and get a cab to us in half an hour. “Try” being the operative word. Our host took pity on us, and after unloading a whole bunch of stuff from his car, took us to the train station. So, here we are waiting for the next train, not really knowing what to do. I must at this point tell one and all that when an old lady with a smile on her face, and a confession of being completely confused asks for assistance, it is gladly given. Because this lovely young man, who was also waiting for the next train, who BTW spoke beautiful English, helped us figure out which train to take.

But then, now that we have the train reservation on our phone, what in blue blazes do we do next. There is no scanner or any railroad personnel to assist us at the station. God must have taken pity on us, because now we are at least traveling in the right direction. That destination being Amsterdam. A nice ride and we got to see a lot of lovely homes, fields of cows and sheep, water canals everywhere, and more bicycles than I have ever seen in any place before.  

So, we got off the train, and again, not a soul to tell us where to go. And I’m telling you true, I wanted to shout at just about anyone who would listen, just exactly where I wanted them to go! No signs, and of course I led us astray. At about the time I was afraid I might break into tears; Andy calmly directed us to the exit. And of course, we had to prove that we had actually paid for our ride. But perhaps at this point the Gods of foreign travel decided to once again take pity on us, because the gate opened immediately as soon as Andy showed the bar code, or whatever that squiggly square thing is called, and we were no longer train station captives. Then, where do we find a taxi. Again, no signs. But Andy spotted a taxi, and we toddled off to claim it at a good clip for a couple of weary senior citizens. And the taxi driver gladly opened the car doors for us.

And then our next adventure began. We gave the nice taxi driver as much information as we had, but unfortunately, he dropped us off at the wrong dock. But as luck would have it, a nice lady who was helping people board a huge floating hotel, sent us off in the right direction. And after about a 20-minute brisk walk, we finally arrived at our destination.

Now I must confess, I haven’t walked that long or that fast in many years. It’s amazing what the fear of not knowing where you are and how you are going to get to where you need to be, to put your body into – full steam ahead mode! But we were welcomed aboard our Viking ship, shown to our room, and were advised that lunch was being served.

And the really ridiculous part of this whole unnecessary taxi ride was the fact that the train station was closer to where our boat was moored than where the taxi driver dropped us off! But that is just one of the aspects of traveling. Not having a clue what you are doing. Will I ever forget this mix-up, of course not!

After a nice repast, we went back to our room, took everything out of our freshly delivered suitcases, and stowed everything in drawers and closets. I was amazed at how much storage there actually was in our tiny room.

We chose not to pay for a fancy room because we didn’t plan to stay in our room when there were so many lovely areas on the boat just begging to be used. 

After a light lunch, it was time for me to start my travel report.

Andy decided to go for a short introduction to Amsterdam guided walk at 3:30 pm (5 people) into the heart of Amsterdam.

Amsterdam’s train station

Amsterdam Centraal Station has two new underwater bicycle parking facilities with a combined capacity of approximately 11,000 bicycles.

I decided to stay in our room, start my trip report, and if luck was on my side, take a bit of a nap before toddling up to the lounge for drinks at 5:00 pm.

Interesting fact about Amsterdam. Amsterdam consists of 90 islands. Basically, a patchwork of islands connected by 1,500 bridges.  

Met a lovely couple from Nashville who were retired music educators. We thoroughly enjoyed talking with them. Then at 6:00 pm we were given a welcome briefing and safety instructions. 7:00 pm was dinner. Again, we met a nice couple from Salem, Oregon. And after our initial banter, we realized we were of like minds when it came to the situation, we Americans are currently facing. So, we talked about our leaders. Of course we did! Then after dinner we decided to check out the trio that would be providing entertainment in the lounge. After 30 seconds, we gave it a pass, headed back to our room, and were in bed by 9:30 pm hoping to sync our bodies with the local time zone.

I have no pictures from this day. I took plenty, but they somehow disappeared from my cell phone camera. We looked everywhere for them, but they are simply gone. Grrrrr

Friday, May 23, 2025 – Viking’s Gersemi river boat – Kinderdijk, Netherlands

Both woke up early. Andy decided to go top-side and find a cup of coffee. I read for a bit then got ready to join him for breakfast at 7:00 am.

After breakfast, we joined our group at 8:20 am for a shore excursion to the Kinderdijk Windmills.

Kinderdijk is a village community in the Alblasserwaard province. This corner of South Holland, part of the scenic Waal and Merwede regions, has long been shaped by Rhine Delta waters. Kinderdijk is most known for its 19 remarkably preserved 18th-century windmills. The charming hamlet is located amid low-lying polders, tracts of land reclaimed from the sea by the power of the windmills and enclosed by embankments or dikes. This legendary place calls to mind the 1865 novel Hans Brinker, in which a heroic boy plugs his finger into a ruptured dike.

In this beautiful, water-rich area near Dordrecht we walked to one of the windmills that was built around 1740. These 19 remaining magnificent windmills serve as part of a larger water management system to prevent flooding in this area. This is very important because 60% of the Netherlands is under sea level. And rain, no rain, etc. requires a very complicated system of keeping the water level consistent.

Simply put, these few historic windmills symbolize Dutch water management and in 1997 they were declared a UNESCO World Heritage Site. Why? The Kinderdijk windmills were built to keep the low-lying land of the Alblasserwaard dry. Once you visit this area, you simply must admire the tenacity of the Dutch and their many waterways, dikes, mills, and locks that have been using water to their advantage for over 1000 years.

Of course, during our walk, the heavens opened, and we survived a short but very impressive deluge. And in typical NW Washington manner, 5 minutes later the sun came out and along with a bit of help from the wind, we were dry again in 15 minutes. Of course, I did feel a bit of pressure during the walk, because we had been warned at the start of our tour that we had to be back at the boat by 10:30 am. If not, we would be left behind. Needless to say, we made it back in time, but now safely on board and back in our room, I immediately lay down for a bit of a nap. One hour later, it was time for lunch and afterwords, a nautical talk including a slide show on the workings of our boat.  

Of course, the talk was a bit over our heads, so upon conclusion, we both decided a nap would be the perfect way to spend the next hour. So, lights out, curtains drawn, and logs sawed until 4:30 pm to once again return to the lounge for a talk on upcoming optional excursions. Then drinks in the lounge until dinner was served at 7:00 pm.

After dinner we decided we had socialized enough today and proceeded back to our room for me to write up today’s report and Andy to bury his nose in his kindle.        

Saturday, May 24, 2025 – Viking’s Gersemi river boat – Cologne, Germany

Well, today was a strenuous day for us. After breakfast we joined the “leisurely” group for the Cologne Walking Tour which took us, with the help of short bus ride, into the market district of bustling Cologne.

After passing some other old structures, we finally arrived at Cologne Cathedral.

This Gothic cathedral dominates the skyline of Cologne and is one of Germany’s most famous landmarks.  It is also one of the most beautiful examples of Gothic and Neo-Gothic architecture in the world.

The building of the Cologne Cathedral commenced in 1248. But it took over 600 years to complete. And even after all the years, the cathedral still dominates the skyline of the city.

Currently the cathedral is the seat of the Archbishop of Cologne, and it has been a UNESCO World Heritage Site since 1996. Upon its completion on the 14th of August 1880, the Cologne Cathedral held the title of the World’s tallest building until 1884.

The Cologne Cathedral dominates the city of Cologne even today and can be viewed from anywhere in the city. The cathedral’s famous twin towers stand out boldly as the symbol of Cologne’s proud history. On the outside the cathedral is dark and rather menacing; inside it is just awe-inspiring.  At the end of the gigantic nave is the reason for the cathedral being built; the shrine of the Three Magi, the Three Wise Men whose relics were brought to the city in 1164.

Then it was back to the boat for lunch.

After lunch we boarded another bus for yet another excursion. This time we visited the Brühl UNESCO Palaces.

The Augustusburg Castle was built on the foundations of a medieval castle in 1725. Shortly thereafter, in 1729, a hunting lodge was designed to the southeast for the owner to practice falconry.

The main block of Augustusburg Palace is a U-shaped building with three main stories and two levels of attics. The three wings are made of brick with roughcast plaster. Two orangeries (a room or dedicated building, historically where orange and other fruit trees are protected during the winter, as a large form of greenhouse or conservatory) adjoin the main building on the north and south sides. The magnificent main staircase is made of ornate marble, jasper and stucco. The main garden directly south of the Augustusburg Palace is a complex, embroidery-like parterre (a level space in a garden occupied by an ornamental arrangement of flower beds) with four fountains and a mirror pool, flanked by alleys lined with lime trees. A path runs diagonally south from this garden to the Falkenlust lodge.

The Falkenlust lodge was built in the style of a country home. The main building has two floors, flanked by two single-story buildings that housed the prince-elector’s falcons. On the ground floor is an oval salon.

After this excursion to this beautiful palace, it was back to the boat for cocktails, dinner, and a short but wonderful classical concert by a flautist and pianist. By the time we were back to our room, I was thoroughly and completely exhausted. But all and all a wonderful, adventure-filled day.

Sunday, May 25, 2025 – Viking’s Gersemi river boat – Koblenz, Germany and Braubach, Germany

We had an early start today. Breakfast at 7:00 am, then 8:30 – 12 noon, a walking tour of historic Koblenz, including the market square and The Liebfrauenkirche. Built on the highest point of the city, the Liebfrauenkirche was the main parish church of Koblenz from the late Middle Ages until the French Revolution. Its beginnings date back to the 5th century, when the Franks built a place of worship in a previous Roman building. Using the foundations, it was rebuilt and extended several times. The onion domes, built in the 17th century, destroyed in 1944 and restored in 1955, characterize the silhouette of the Koblenz old town.

Then back for lunch at noon and from 1:00 pm to about 4:30 pm we sat on the sun deck as the boat made its slow progress through the Middle Rhine. This area is the most beautiful section of the Rhine Valley. It lies between Koblenz and Bingen. Here, the river cuts through the mountains, (we consider them hills rather than mountains) creating a winding valley of pretty villages with Gothic-style houses and fairytale castles. As for the weather, we had patchy clouds, sun breaks, wind, calm, and everything in between. Fortunately, no rain. But it was, huddle in your raincoat, take it off, put it on again, etc. etc. the entire time we were on the sun deck.

Happy campers along the shore.

Andy taking in the sights.

At 4:30 pm it was time to go down to the lounge, for a briefing on tomorrow’s excursions and events.

After that it was a nice drink, and then for me, back to our room to catch up on my trip report, while Andy wandered around the boat until it was time to collect me for dinner.

Not a bad way to spend the day. Ya think?!

Monday, May 26, 2025 – Viking’s Gersemi river boat – Speyer, Germany 

Today was just what the doctor ordered. A morning with nothing planned, besides breakfast, of course. So, I slept in until 8:20 am. And boy was that nice. Then, to the dining room for breakfast. And then, because it was such a beautiful day, a quiet few hours up on the sun deck reading, chatting with fellow adventurers, and generally taking it easy.

After lunch, it was time to get ready for our shore excursion: Speyer Walking Tour. Like our other tours, we had a local guide who kept us well informed as we visited the area.

Speyer Cathedral*, a basilica* with four towers and two domes, was founded by Conrad II in 1030 and remodeled at the end of the 11th century. It is one of the most important Romanesque monuments from the time of the Holy Roman Empire. The cathedral was the burial place of the German emperors for almost 300 years.

Speyer Cathedral is historically, artistically, and architecturally one of the most significant examples of Romanesque architecture in Europe. It is, by virtue of its proportions, the largest, and, by virtue of the history to which it is linked, the most important.

In its size and the richness of its sculptures, some created by Italian sculptors, it stands out among all contemporary and later Romanesque churches in Germany, and it had a profound influence on the pattern of their ground plans and vaulting. Today – after the destruction of the Abbey of Cluny – Speyer Cathedral is the largest Romanesque church in the world. 

*A basilica is a church that has special importance for worship or history, while a cathedral is the seat of a bishop. Speyer Cathedral just happens to be both. It is also a UNESCO World Heritage Site.

After walking around the town and visiting the cathedral, it was back to our boat by 5:00 pm. And into the lounge for a drink and an announcement about tomorrow’s exciting excursions and events.

I think it is time I told you about our experience on this cruise. The staff is friendly and very helpful. The rooms and public areas, like the lounge and restaurant, are beautifully appointed, comfortable, and the food is fabulous. And the information provided about every aspect of our boat tour, including the next day’s events, is provided every day so you can’t miss out on anything.

We spoke with many of the guests and have heard not even one complaint. In fact, all the folks we have visited with, especially the ones who have been on large boat cruises, tell us that they much prefer the intimacy of a smaller group. Even if there aren’t casinos, movie theaters, swimming pools, etc. etc., they much prefer everything this type of cruise offers. The Viking people know how to do it right. We are having a wonderful time.

Well, it may be only 10:00 pm, but I’m calling it a day. Tomorrow’s excursion starts at 8:05 am tomorrow. That means breakfast at 6:45 am. 

Tuesday, May 27, 2025 – Viking’s Gersemi river boat – Kehl, Germany 

Even though our cruise ship was now docked in Kehl, Germany, our adventures today were in Strasbourg, France (just across the river) and a bus ride into wine country for Alsatian wine tasting.

But first, panoramic Strasbourg by land and water. Our group left for our land and water tour at 8:05 am as dictated. Then it was a short, but up many stairs, walk to our bus, get on the bus, drive into Strasbourg, get off the bus, get on our tour boat, and ride along the canals for an hour and 15 minutes. (We went through 2 small locks on our water tour. One up, one down. Great fun!)

Then, off the boat and a nice walk and interesting facts about the area given by our guide as we proceeded to Notre Dame Cathedral of Strasbourg France.

Interesting fact. There isn’t just the Cathédrale Notre-Dame de Paris. (The one that was partially burned recently. And the only Notre Dame I had ever read about.) But in fact, in France alone, there are more than a hundred churches dedicated to “Our Lady” (“Notre Dame”) scattered around the country. And we were lucky enough to visit this incredible cathedral. To put it mildly, it was freaking huge!

And truly, nothing can prepare you for your first glimpse of Strasbourg’s Cathédrale Notre-Dame, completed in all its Gothic grandeur in 1439. The lace-fine facade lifts the gaze little by little to flying buttresses, leering gargoyles, and a 466-foot spire. The interior is exquisitely lit by 12th to 14th century stained-glass windows, including the western portal’s jewel-like rose window. The Gothic-meets-Renaissance astronomical clock strikes solar noon at 12.30 pm with a parade of figures portraying the different stages of life and Jesus with his apostles.

After going through the cathedral, we headed off on our own to visit the statue of my great, great, great, etc. etc. grandfather Jean-Baptiste Kléber.  Born in 1753 and died in 1800. Gramps was a French army officer and architect who served in the War of the Bavarian Succession and French Revolutionary Wars. After serving for one year in the French Royal Army, he joined the Imperial Army of the Holy Roman Emperor seven years later. However, his humble birth hindered his opportunities. Eventually, General Kléber joined the French Revolutionary Army in 1792 and quickly rose through the ranks.

 

After saying goodbye to my famous ancestor, we decided a bit of a sit down was in order. Although I am managing to walk a great deal better than expected, there comes a time each day when my body tells me enough is enough! So, upon finding an establishment that served both coffee drinks and gelato, we availed ourselves of a table and chairs to wait the 20 minutes or so until our fellow travelers re-grouped, and together we toddled our way back to our bus.  

After enjoying the most delicious lemon gelato I have ever tasted, we joined our tour group and arrived back at our boat just in time for lunch. A first for me. Even with Andy’s help, I could not finish my 2 scoops of gelato. It still boggles my mind to even think that this could happen!

At 2:00 pm after enjoying yet another delicious lunch, we joined yet another tour. This time it was up to the bus again (huffing and puffing all the way) to once again manage the steep stairs up onto our tour bus. After about an hour of driving out into the countryside, which BTW at least half of which I missed because I fell asleep, we arrived at the Achillees winery.

Each of the barrels had their own special picture. I have no idea if the pictures meant anything, but they were all fun.

Andy examining the vines.

After seeing the workings of the winery, we sat down and did a bit of sampling what this fine winery had to offer. I only took one tiny sip of each wine, but truthfully, I wasn’t very impressed. And wonder of wonders, Andy didn’t purchase even a single bottle. (Amazing restraint on his part.) 

Then it was back on the bus for another hour’s ride back to our boat. At least for the return trip I was able to stay awake. Then hurry to our room, shed a few layers of clothing, and hurry up to the lounge for a drink, and a port talk including disembarkation details.

Then down to the restaurant for our special “taste of Germany” dinner.

After dinner it was time to go up to the sun deck to assist our captain as he brought our boat through a lock safely. And I must say, we did a terrific job.

This was a very large lock. The barge carrying containers was only inches away from our boat. These boat captains really know what they are doing.

The boat captain and his assistant were steering our boat from a side control station rather than the regular, middle of the boat station. It was amazing to watch.

You can see how close the boats were together. Fantastic piloting.

Of course, the fact that I was offering my expertise didn’t hurt. Right!

Then it was back to our room for me to write up today’s trip report and to obey my pillow which had been calling my name all day!  

Another great day on our “Viking” adventure.

Oh, I must add. So far, the only thing I have heard about that I want to purchase before we leave this area is a Kitchen Witch.

A Kitchen Witch (KW) is a traditional home décor with the functions of an amulet, that has deep roots in European traditions. It usually is a hanging poppet with a broom, witch’s hat or headkerchief, and often also other attributes like spoons, forks, bowls, herb sachets and so on. Kitchen Witches are usually homemade and are considered poppets rather than dolls.

To get technical, a doll is a plaything and a poppet is a small figure resembling a human that is used in witchcraft. But before you panic and think that all poppets are bad, remember that these are good witches. Specifically tasked with overseeing your home and kitchen. 

There is some debate over where the Kitchen Witch originated, some claiming Scandinavia and other Germany, but consensus points to older Northern European customs, as it seems to have been more widespread earlier.

The poppet is supposed to depict a “good” witch who inspires productivity and safety in a kitchen, but also counteracts any ill-will directed to the home. It is considered good luck to give a Kitchen Witch to a friend or family member.

And I can attest to that. Many years ago, my sister-in-law Evelyn gave me a Kitchen Witch. I loved my KW. But with the years, it became dusty and so it left our premises, I’m pretty sure, of its own volition. Apparently, we were doing just fine, and perhaps there was another home that needed more assistance than we required. (My story and I’m sticking to it!)

Anyway, I want a new one. So, I am on the lookout.

After another fine dinner, it was back to our room to read until our eyes could no longer focus on words.   

Wednesday, May 28, 2025 – Viking’s Gersemi river boat – Breisach, Germany 

You would think that on vacation you wouldn’t want to miss out on anything. Wrong. At least wrong, when you are 33 days from turning 81 and your knees are shot! So, this morning, after breakfast, Andy visited the charming town of Breisach while I took the opportunity to write up yesterday’s adventures and do a bit of reading.

Notice how the bricks are positioned. Very clever.

While I was writing I considered what the average age of this cruise ship’s guests might be. I know the youngest guests are 22 and 20. But like us, most of our fellow travelers are retired. So, if I were to hazard a guess, I would say 65-70. Some, of course, are older, some younger. And I would also say, except for a couple of curmudgeonly elderly gentlemen we had tried to engage in conversation, who were obviously on this trip only because their wives insisted, everyone had a burning thirst for travel. And as you might expect, most of our fellow travelers were from the US. And except for one of the curmudgeons, who expressed the beginnings of a positive opinion about our present administration, all the others, if the subject came up, also were truly appalled at what is happening in our country. (And as you can probably imagine, when Mr. Curmudgeon began to speak, we suddenly were finished with our dinners. Funny how that works!)

But all in all, I would have to give our fellow adventurers a 10. Maybe even a 15.

Well, I must stop my narrative now, because it is getting close to lunch time. Not that I’m hungry. In fact, quite the contrary. But we have a 4 hour tour this afternoon into the Black Forest region of Germany. And of course, I don’t want to begin any adventure on an empty stomach. So, once again, I must put in a good word for Viking cruises. There is no way in hell you could go hungry on this boat. There is food everywhere. No matter what time of night or day, there is something to nibble on. And lovely and comfortable places to just hunker down and read.

And just so you know, I will not be purchasing a cuckoo clock while visiting the Black Forest. I made that mistake when I visited the region while on a tour with my church choir in 1988. When I got home, my new cuckoo clock drove me “cuckoo” and I took it down after only a few weeks. Somehow, it too, like my old Kitchen Witch, disappeared without a trace.

But just for fun, a bit of history about these amazingly noisy ways of telling time.

The story of clock making in the Black Forest begins around 1630. People there had always crafted and carved using the local wood that was one of the few natural resources in the area, especially during the long winters when the land was covered with snow and they could hardly leave their houses.

It must have happened around 1630 that a peddler who sold glass from the Black Forest to foreign countries, returned with a clock, perhaps from the land of Böhmen (today’s Czech Republic). Somebody in the Black Forest must have been fascinated by this technical wonder that kept time much better than hourglasses or sundials that were used in the area at that time. So, this person built his own clock and started the tradition of clock making.

Those first clocks were rather primitive. They used toothed wheels made of wood and simple stones as weights. Instead of a pendulum, they used a piece of wood called a “Waag” that moved forward and back above the clock dial, to make the clock keep time.

Most of the people who made clocks at that time were not the rich farmers, but the so-called “Häuslers”. In the Black Forest area, usually the oldest son of a farmer inherited the farm; his siblings only got a small piece of land. Those “Häuslers” had to work for other farmers to survive during the winter-months, and clock making was a welcome way for them to earn a little money. In 1690, the whole industry of clock making was developed in the Black Forest.

Clockmaking became more and more important for the rather poor Black Forest area. It is known for example that in 1808 in Triberg, and the surrounding villages, 790 of 9013 inhabitants were involved in clock-making. In 1850 the Herzog (Duke) of Baden founded a school for clock-making in Furtwangen, where students learned math and drawing as well as making cases and movements for the clocks.

At 1:45 pm, we climbed aboard a bus to take us into the Black Forest to the quaint little village of Hofgut Sternen.

The glassblower doing his thing.

From our ship it took about an hour and twenty minutes to arrive at Hofgut Sternen. On our way we drove through parts of the Black Forest, and that was most enjoyable. The drive is incredibly beautiful, but the roads are very narrow and very twisty. When we arrived at Hofgut Sternen we were given the opportunity to watch a glass blower in action. And of course, a lovely shop displaying beautiful hand-blown glass objects for sale. Also, a cuckoo clock demonstration providing us with a bit of information about how cuckoo clocks are put together. And then of course, you could choose your favorite clock and have it shipped home. There was also a Black Forest Cake demonstration, but I skipped that. While I was shopping, (bought a beautiful glass bird) Andy took a guided hike to a beautiful little chapel.

To be perfectly honest, my favorite part of this excursion was seeing the Black Forest.

Then back on the bus to arrive back aboard our cruise boat at 6:15 pm. There was quite a bit of traffic, so the ship’s departure time was held up. But as soon as the last person was onboard, we were on our way.

Then down to our cabin to clean up a bit, and up to the lounge for a well-earned drink. Then 7:00 pm dinner. By 8:30 pm we were back in our room packing our bags because our bags must be outside our door at 8:00 am. So, waiting until the next morning would never work for us. 

While our bags were being taken off the boat, we waited in the lounge. Our taxi was scheduled by the cruise line to take us to the car rental place at the airport at 9:00 am. So, I will close for today and try to get a good night’s sleep.

This cruise was worth every penny. Even though it was sometimes physically strenuous, we survived. There was plenty of time to relax and just enjoy being on holiday. And the sights we experienced and the things we learned will stay with us for a very long time. We are well and truly blessed.

But now, on to the next part of our European adventure. Tomorrow we are off on our own, in our own rental car, having to find our hotels, meals, gas stations, etc. etc. all by ourselves. Hopefully we are still up to the task. We shall soon find out if we can continue to consider ourselves inveterate travelers. Time will tell,

ITALIAN ROAST PORK TENDERLOIN  

I’ve said it before, but I’m going to say it again. Pork tenderloin is one of the best ways to get more bang for your buck. Compared with beef tenderloin, there is a huge price difference. Pork tenderloin is cheaper per pound than beef due to several factors related to production costs and animal husbandry. Pigs are raised faster, require less space, and convert feed to muscle more efficiently than cattle, leading to lower production costs. Additionally, the amount of usable meat is higher for pigs than for cattle, further contributing to lower per-pound costs. 

And bottom line – pork tenderloin is the filet mignon of pork. The average price per pound is about $6. The average cost of beef tenderloin is around $26 per pound, and the price can vary dramatically depending on the quality, where you buy it (grocery store vs. butcher shop), and whether you purchase a whole tenderloin or individual steaks. 

And pork tenderloin is just as versatile as beef tenderloin. And they are both more tender and succulent when they are not over cooked. There should be some pink in both a well-cooked slice of pork tenderloin as well as in a perfectly prepared piece of beef tenderloin.

As you can see from the picture above, I left the pork tenderloin in the oven too long. Kevin of keviniscooking.com directions stated to transfer skillet of pork to the oven and cook for 12 minutes, or until internal temperature is 145°F. I read it to mean, start checking after 12 minutes. Stupid me! I should have checked after 7-8 minutes, so that’s what I wrote in the instructions below.

But boy of boy was the pork tasty and the sauce fantastic. Very different than other sauces I have made in the past. So, I am thrilled to share Kevin’s recipe with you. You simply must give this recipe a try. Just DON’T BAKE THE TENDERLOIN TOO LONG!

Well, that’s it for today. Just made brownies for our upcoming JazzVox home concert. They are presently cooling so that I can cover them with both plastic wrap and aluminum foil so that they stay fresh (at room temperature) until I frost them Sunday morning with Raspberry Cream Cheese Frosting. And yes, brownies keep better for up to 5 days, when wrapped tightly and left at room temperature. (Your second cooking tip of the day.)

And as always, from our home to yours, peace and love.

And just for grins and giggles, check out the bonus pictures at the bottom of this post.   

1 pork tenderloin, silver skin removed and dried with a paper towel or 2

2 garlic cloves, finely minced

1 T. fresh rosemary

2 tsp. lemon zest

1 T. extra virgin olive oil, divided

½ tsp. kosher salt

freshly ground black pepper

¼ c. chicken broth

¼ c. balsamic vinegar

1 T. unsalted butter

1 T. drained capers

Pre-heat the oven to 450-degrees.

In a small bowl, combine the garlic, rosemary, lemon zest, half of the olive oil, salt, and pepper. Rub the mixture all over the tenderloin.

In a large skillet (preferably cast iron) with an oven proof handle, heat the remaining olive oil over medium heat. Add the tenderloin and fry until the meat is seared on all sides, about 8 minutes.

Transfer skillet of pork to the pre-heated oven and cook for 12 minutes, (start checking at 7-8 minutes) or until the internal temperature reaches 145-degrees.

Remove pork from pan, transfer to a cutting board and lightly tent with foil to keep it warm.

Set the skillet over medium heat and stir in the stock and vinegar, scraping up any cooked bits from bottom of pan. Bring mixture to a boil and cook until reduced by half. Turn the heat off and whisk in the butter until it melts. Stir in the capers and spoon over pork which has been cut into 1-inch slices.

I walked in our bedroom, and there he was. Miles. This picture should be captioned, “even though it’s May and the sun is shining, I’m still cold”. This is our boy who already has a reputation for sleeping in the craziest places. The following picture proves my point.

The sink in our guest bathroom. Really????

QUICK AND EASY CUCUMBER AND ONION SALAD

In deference to the title of this recipe, I’m going to make this portion of the preface simple too. Make this old-fashioned salad next time you need a salad that can be whipped together in no time at all. And I know, the following paragraphs have absolutely nothing to do with salad, but we are living through strange times, and as your friend, I want to share with you other aspects of my life.    

So, first, sorry I haven’t written any book reviews for a while, but I have been re-reading Jacqueline Winspear’s series featuring Maisie Dobbs and enjoying them as much a second time, as I did the first time. I am on book 15 in the series entitled “To Die but Once”.

It’s war time in Europe, 1940, and many underage young men in England, as in other European countries being threatened by Nazi Germany, are being accepted into service to defend their country as they might. And in talking about the war and what it means to all involved, Maisie remembers what someone in her past had quoted regarding not only war but greed. “Where there’s muck, there’s brass. A simple line, an aphorism that seemed to suggest the selling of manure. But it had a meaning that went so much deeper, alluding to the fact that where you find filth – where you find dirt, where you find the detritus of life – you’ll also discover someone making a profit. Much money can be made from the dirtiest jobs. Muck and money go together.”

And it made me reflect on what is currently happening to our country at the hands of just a few rich individuals in Washington DC. That the elimination of certain government-run services such as the postal service and social security, and privatizing them, would surely put yet more money in the hands of the rich. And in doing so, it would undoubtedly lower the standard of living for so many of our citizens.

There is also another term or saying defining greed and the love of money that is being all to aptly demonstrated by our current administration. “Filthy lucre.” 

“Filthy lucre” refers to money, especially when it’s perceived as being obtained dishonestly or through immoral means. It carries a negative connotation, implying that the money is not earned fairly or is associated with questionable activities. The phrase “filthy lucre” in scripture, primarily found in the King James Version of the Bible, refers to dishonest or corrupt gain, often associated with false teaching or greed. It appears in 1 Timothy 3:3 and 3:8, and Titus 1:11. The term is used to warn against the dangers of prioritizing financial gain over genuine service and integrity. 

So, if you are one of those people who really doesn’t understand that what our current administration is only concerned about is acquiring more wealth and power, please step outside your comfort zone, and read what truly learned men and women are saying about the reality of our perilous situation.

But for those of you who get it and are often anxious about what’s happening, please know you are not alone. We are all in this together. We must stay strong. We must stay positive. And we must not give up.

Peace and love to all.         

½ c. plain Greek yogurt  

2 sm. garlic cloves, minced

½ tsp. dried dill weed

½ tsp. kosher salt, or more to taste

freshly ground black pepper

1 tsp. white vinegar (the old-fashioned kind)

¼ c. finely chopped onion

1 English cucumber

Combine yogurt, garlic, dill, salt, pepper, and vinegar in a small salad bowl. Add the onion and cucumber which has been partially peeled, cut in half lengthwise, seeded, then sliced into ¼-inch thick half-moons. Taste and adjust seasoning and serve cold.

GF BROWNIES

OK, I do not have much experience with GF baking. Wheat flour, I got you covered. But the use of GF “flour”, I am but a novice. So, bear with me and I will tell you how this recipe came about.

While offering to bring cookies for a “celebration of life” for our dear friend Ken Wilson, I decided 6 kinds of cookies would be perfect. And one of the choices should be gluten free. So, my first GF attempt was a no-bake chocolate cookie. Good grief! I followed the recipe, which BTW had received mixed reviews on the site (should have been my first clue), was a disaster! Threw the whole mess away. OK, start again. So, how about a GF brownie. Everyone loves brownies. And the recipe I found that looked like it would be perfect, was on the meaningfuleats.com site. And except for the fact that I doubled the recipe (originally for a 9×9-inch pan) and I baked it in a 9×13-inch pan, everything went well until it came time to take the pan out of the oven. The original recipe for the 9×9-inch pan calls for baking the brownies for 30-35 minutes until set and a toothpick inserted into the center of the brownies comes out clean. Well, after 49 minutes in my 9×13-inch pan (which the author stated would be fine for a double batch), there was still a bit of batter that clung to the toothpick. So, I decided to pull the pan out because I feared the bottom and sides would be burned to a crisp if kept in the oven any longer. At that point, I decided that when the whole bloody pan cooled, I would throw yet another GF attempt away. Then off to bed I went at about 10:30 pm and finally drifted off probably around midnight.

Jump forward to 4:45 am the next morning. (The morning of the event.) I couldn’t get back to sleep after a night call worrying about where I could buy GF cookies the next morning or should I try again, right there and then, with another recipe. So, I gave up trying to get back to sleep, threw on my bathrobe, and proceeded out to the kitchen. But before going any further, just for grins and giggles, why not cut into the brownies. And to my delight, the brownies cut into beautiful small squares, moist, but fully set. And of course, I had to taste one. OMG – delicious, and the texture was perfect. Disaster avoided. And if lucky, when I crawled back in bed, I just might be able to get in a few more winks. Which I did!

So, if you too want to serve a GF cookie that everyone will love, this is the recipe for you. I was astounded. Every person who tasted one of the brownies came back for more. And even more amazing, no one seemed to be in the least bit concerned that these brownies were GF. They just assumed they would be good. Which made me realize that those of you who are offering GF recipes, like Erin, are really doing a huge favor for everyone. Because even if many of us don’t have a problem with gluten, we still occasionally want to accommodate those who do. So, thank you so much for all your time and effort.

Well, that’s it for today. Mr. C. is spending his afternoons this week, conducting the rhythm sectionals at the 2025 Northwest Big Band Camp across the bay from us at Warm Beach Camp and Conference Center. He has truly enjoyed helping with this camp in previous years. So, he is thrilled to be doing it again this year.

I, on the other hand, am finalizing the menu for our next JazzVox home concert. Always a challenge, but one I love.

May you too have things in your life that bring you joy.

Peace and love to all.

20 T. (2½ sticks) unsalted butter, cut into small pieces 

3 c. semi-sweet chocolate chips, divided (I use mini chocolate chips)

1 c. brown sugar

1½ c. granulated sugar

4 lg. eggs + 2 egg yolks

2 tsp. vanilla extract

1 tsp. espresso powder 

1¼ tsp. fine sea salt

2/3 c. unsweetened cocoa powder (I use Ghirardelli)

1½ c. gluten-free flour (I used Cup4Cup)   

First and foremost, get all your ingredients together (mise en place)* before you start preparing the brownie batter. Which means, place the butter and 1 cup of chocolate chips in a large microwaveable bowl. Measure the brown and granulated sugar and place them together in another bowl. Crack the eggs (4 whole eggs, 2 egg yolks) in another bowl. Have your vanilla and measuring spoon ready. Whisk the espresso powder, salt, cocoa powder, and GF flour together in yet another bowl. Measure out the remaining 2 cups of chocolate chips and set aside. And last but not least, grease a 9×13-inch or 10×16-inch baking dish (metal if possible) with cooking spray and set aside. Now you are ready to start the fun part of preparing the brownie batter.

Microwave the butter and 1 cup of chocolate chips slowly until the chocolate and butter are completely melted and well-combined.

Add the granulated sugar and brown sugar mixture to the butter mixture and whisk vigorously for 1 minute.

Stir in the eggs one at a time, whisking 20 seconds after each addition. Then quickly whisk in the vanilla extract.

Using a rubber spatula, mix in the flour mixture until fully combined. Stir in the chocolate chips.

Pour the batter into the prepared baking pan. Smooth or shake the batter into an even layer.

Bake in a pre-heated 350-degree oven for 30-45 minutes or until set and a toothpick inserted into the center of the brownies comes out clean or with just a bit of moist brownie dough stuck to the toothpick. And, of course, the brownies will be done quicker in a 9×13-inch pan than in a 10×16-inch pan. Thus, the wide spread of cooking time. So, check periodically after 25-30 minutes.

Remove from oven and cool completely before cutting.

*Mise en place, a French term meaning “putting in place” or “getting things ready”. It involves prepping and organizing all your ingredients (measuring, chopping, etc.) before the cooking or baking process begins. 

SIMPLE EGG DROP SOUP (take 3)  

OK, I know, I already have 2 recipes for this simple to prepare soup on this site – Egg Drop Soup and Egg Drop Soup – 2. But both recipes included fresh ginger. And although I usually have fresh ginger on hand (emphasis on the “fresh”), mine was partially covered in blue fuzz. So, I thought maybe I just better donate this fuzzy rhizome to the yard waste Gods. (Always better to be safe rather than sorry!) So, using both of my existing recipes as the inspiration for this new version, I came up with a soup that was quick and easy to build, and very delicious. No ginger, less soy sauce, and both green onions and fresh chives. (My chives, growing in their very own half wine barrel on the west side of our house, were coming up faster than I could use them anyway. So, why not put them to good use. BTW, having an abundance of fresh chives is definitely a nice problem to have!) Anyway, like I said, the soup turned out to be a winner.

So, if you ever find yourself wanting to serve a delicious soup that takes no time at all to prepare, this is the recipe for you. And as a first course soup it would be absolutely perfect regardless of whatever dishes were yet to come.

Well, that’s it for today. Yesterday I finished making the dough for 5 kinds of cookies for an upcoming celebration of life for our dear friend Ken Wilson. And at this point, the dough is happily residing in the fridge waiting for me to bake it off in the next couple of days.

Being the kind of person who volunteers her services before remembering that her mind and body are no longer in sync (my mind still thinks I’m young, while my body cries out – the hell you are!), I am still a bit tired this morning. But for Ken, my cooking buddy, and all our friends who will be at the celebration, the time and effort to make homemade cookies were an act of love. Plus, making the dough ahead only makes sense.

I have found over the years that dough allowed a bit of time to chill out before being thrown in the oven, always results in a better cookie. (Chilling cookie dough before baking helps control spread, enhances flavor, and firms up the dough for easier handling. The cold temperature solidifies the fats, preventing rapid expansion and resulting in thicker, chewier cookies. Chilling also allows the flour to fully hydrate and the sugar to absorb moisture, contributing to a richer, more complex flavor.) And preparing all the different kinds of dough, one after another, means a lot less fetching and carrying and cleanup. For example, like yesterday when I was made the dough for 5 different cookies, I used the same measuring cups over and over for the dry ingredients. This saved me washing the same measuring cup 5 times. (Once is enough, thank you very much!)

So, tired as I still am, I am so glad I can still contribute. We need to gather and celebrate with each other. More than ever, we need to demonstrate humanity. Especially in the tumultuous times we are living through right now. Who would have imagined that our democracy could be in such a perilous position. How so many are being adversely affected by a few uncaring individuals. It simply hurts my heart. As I’m sure it does yours. But staying connected with others through positive experiences, even if it is a celebration of life, reminds us that life is precious, our time on earth if brief, and that we, as individuals, can make a difference. Stay strong.

And as always, peace and love to all.

4 c. (1 quart) chicken broth

1 tsp. soy sauce, or more to taste

1 tsp. toasted sesame oil

¼ tsp. white pepper  

¼ tsp. kosher salt, or more to taste

4 T. chopped green onions and/or fresh chives, divided

2 T. water

4 tsp. cornstarch  

4 lg. eggs, beaten

Combine chicken broth, soy sauce, sesame oil, white pepper, kosher salt, and 2 tablespoons of the chopped green onions (or chives) in a saucepan. Bring to a boil. Reduce heat and simmer uncovered for about 10 minutes.

Whisk water and cornstarch together in a small bowl until cornstarch is dissolved; pour into the simmering broth and let burble for a couple of minutes.

Slowly drizzle the beaten eggs into the broth. Let the eggs set for a few seconds, then stir gently to break up the egg into desired sized pieces. Taste and adjust seasoning.    

Serve hot, garnished with remaining green onions or fresh chives.

And yes, this recipe can be doubled or tripled with no adverse consequences.

CRISPY FRIED FISH WITH DILL PICKLE AND CAPER TARTAR SAUCE  

Fried fish

Tartar sauce

OK, confession time. I love fried fish. But not without some kind of delicious tartar sauce or aioli to heavily smear on every single bite. Seriously, the coating on the fish can be perfect, but it’s the calorie laden, mayo based, salty, creamy, often lemony, savory sauce that I really crave. And yes, I know, how very plebian that makes me. (Hey, I never claimed to be a gourmet!) But for as long as I can remember, tartar sauce has rocked my world. And I always, always ask for additional sauce when I order fried fish. Always! And sometimes the sauce is marvelous. Sometimes, not so much.

Now, over the years I have made a lot of tartar sauce, because my dear husband is as much of a “tartar sauce addict” as I am. (We are not proud of our addiction, but never-the-less, it is a fact.)

So, when Mr. C. brought home a lovely piece of black cod a couple of days ago, I decided to try yet another recipe for tartar sauce. (Can you ever have too many recipes for tartar sauce? Of course not!) And while I was at it, how about another try at the perfect coating for fried fish. Anyway, I came up with both these recipes and they were very tasty and truly complemented each other. The fish was delicious, and the tartar sauce was fabulous.

So, I hope you enjoy both these recipes.

Well, that’s it for today. Mr. C. has a gig in Oak Harbor this evening, so we are making it “date night”. That means I am being taken to dinner first at Frasers Gourmet Hideaway, and then to the gig to enjoy great jazz performed by the Herding Kats. I tell you folks; it just doesn’t get much better than great food and great jazz all on the same evening! Now, if I could just find or formulate the perfect recipe that would ensure universal peace, happiness, and fulfillment, with no suffering, injustice, or discrimination against anyone, that would truly make my day! Yours too, I bet!

In the meantime, and as always, peace and love to all.      

DILL PICKLE AND CAPER TARTAR SAUCE

½ c. mayonnaise

3-4 T. finely chopped dill pickle

1 T. fresh lemon juice, or more to taste

1 T. capers, finely chopped

½ tsp. dried dill

½ tsp. Worcestershire sauce

½ tsp. Dijon mustard

pinch seasoned salt

freshly ground black pepper

Combine the mayonnaise, pickle, lemon juice, capers, dried dill, Worcestershire sauce, Dijon mustard, seasoned salt, and black pepper in a small bowl. Stir until well blended and creamy.

Taste and adjust ingredients to your liking. Best if made at least an hour ahead.

CRISPIE FRIED FISH

½ c. yellow cornmeal

¼ c. unbleached all-purpose flour 

1½ tsp. celery salt 

1½ tsp. granulated garlic

½ tsp. granulated onion

1 tsp. lemon pepper

1 tsp. dried parsley

1½ lb. fish fillets

½ c. buttermilk

veggie oil

Whisk the cornmeal, flour, celery salt, granulated garlic, granulated onion, lemon pepper, and parsley together in a flat pan. (I use a 9-inch cake pan.)

In another shallow pan, gently coat the cod fillets with buttermilk.

Pour some oil in a large frying pan. (The oil should generously cover the bottom of the pan.) When the oil is hot, take fillets out of the buttermilk and dredge them in the cornmeal mixture. Gently lower them into the pan.  

Fry the fish 2-4 minutes per side, or until golden brown. (Thin fillets will take a shorter time, while thicker fillets will need up to 4 minutes per side.) Fish is done when it reaches an internal temperature of 145 degrees, as recommended by the Food and Drug Administration (FDA). You can also tell if fish is cooked by its appearance and texture. The fish should be opaque, not translucent, and it should flake easily with a fork.   

Remove from pan and place the fried fillets on a paper towel lined baking sheet. Serve immediately with tartar sauce or aioli.

CHEEZY LEFTOVER RICE WITH GREEN CHILIES

What to do with leftover rice? Well, have I got a solution for you! Make this simple cheesy (and I mean “cheesy” in a good way) oven baked casserole. It’s easy to prepare, and absolutely delicious.  

I based this recipe on my already posted recipe entitled Green Chilies and Rice Casserole. That recipe too is easy to throw together and truly yummy. But I didn’t care to use cream of mushroom soup last evening, and I was lacking even an ounce of Monterey Jack or Pepper Jack cheese. So, sharp cheddar and mozzarella were used in this new version of an old classic. Whichever recipe you decide to use, believe me when I say you are in for a treat. And one of the best ways I know of using leftover rice.

Well, that’s it for today. The sun is shining, Mr. C. is at our local golf course, and I am about to leave for my chair yoga class. Which incidentally, I have found to be really good for me. It helps me stay in tune with various parts of my body that tend to get kind of grumpy on occasion. (My mind still thinks I’m 23, while my body realizes 81 is in my near future.) Guess which part of my body wins EVERY TIME! Anyway, at least I can still drive to my class. For how much longer, is anyone’s guess!

May you too still be able to do the things that give you pleasure.

Peace and love to all.  

2 c. leftover cooked rice (I used steamed brown basmati rice)

¾ c. sour cream

¼ tsp. seasoned salt

freshly ground black pepper

1 sm. can green chilies (not rinsed)   

generous ½ c. grated sharp cheddar cheese, plus more to sprinkle on top

generous ½ c. grated mozzarella cheese, plus more to sprinkle on top

paprika

Mix the rice, sour cream, seasoned salt, pepper, green chilies, ½ cup cheddar cheese, and ½ cup mozzarella cheese together in a mixing bowl. Spread evenly in a greased 9×9-inch baking dish. Sprinkle with a bit more cheddar and mozzarella cheese, then lightly dust with paprika.

Bake in a pre-heated 375-degree oven for about 30 minutes or until heated through and the cheese is melted.

Serve hot out of the oven.  

EASY CHILI CON CARNE

I don’t know why, but recently I have been craving chili. And although I have probably made chili at least 100 times over the years, I always like to mix things up a bit. And last evening was no exception. Except, last night, I wasn’t really in the mood to cook. (I know, it’s happening with greater frequency the older I get.) And considering my newfound laziness, I didn’t want to do much veggie chopping or open more than the 2 cans necessary for last evening’s recipe. (Canned tomatoes and canned beans.)

So, I came up with this bare bones’ recipe. And by golly, it was really delicious. And it had been so very easy to prepare. No fuss, no muss!  

So, in keeping with last evening’s cooking adventure, I’m going to keep this post short and sweet. If you love chili, but don’t have a lot of time or strength, this recipe might be great for you too. Full of flavor, nutritious, and cooks up in no time. Perfect for work nights. And believe me, I know what it’s like to work all day and come home to hungry kids and have no real desire to be creative. All you want is to get food on the table that you know everyone will enjoy, while still leaving room to do the dishes, start a load of laundry, supervise bath time, read stories to the kids, and make a batch of cookies for next evening’s PTA meeting!   

And although I usually make cornbread from scratch, I always have a box of Jiffy Corn Muffin Mix on hand. Inexpensive and delicious. And perfect when quick and easy is the order of the day.  

And as always, peace and love to all.

1 T. extra virgin olive oil

1 lb. lean ground beef

1 sm. yellow or white onion, diced

3 T. chili powder, or more to taste (I use my homemade chili powder. Recipe below.)

1 T. granulated garlic

2 tsp. ground cumin

2 tsp. granulated sugar

2 tsp. seasoned salt

freshly ground black pepper

1 bay leaf

1½ c. water

2 T. beef base (I use Better Than Beef Bouillon)

1 (28 oz.) can diced tomatoes (preferably Italian)

2 T. tomato paste

1 (16 oz.) can beans (your choice), drained and rinsed

Heat the olive oil in a large Dutch oven or lidded soup pot. Add the ground beef and cook until the meat is nicely browned. (Caramelized.) Add the onion. Cook for 5 minutes, stirring occasionally.

Add the chili powder, granulated garlic, cumin, sugar, seasoned salt, black pepper, and bay leaf. Stir until well combined.

Add the water, beef base, diced tomatoes (with their juice), tomato paste, and drained beans. Stir well.

Bring to a low boil. Then, reduce the heat, cover, and gently simmer for about 30 minutes, stirring occasionally.

Serve with chopped green onions, grated sharp cheddar cheese, and sour cream. And if you are feeling really ambitious, warm corn bread is the perfect accompaniment.

SAVORY HOMEMADE CHILI POWDER

¼ tsp. cayenne pepper, more or less

1 tsp. freshly ground black pepper

2 tsp. seasoned salt

2 tsp. smoked paprika 

4 tsp. dried oregano leaves (preferably Mexican oregano), broken down a bit

4 tsp. ground cumin

2 T. granulated garlic

2 T. granulated onion

½ c. sweet paprika

Combine all ingredients together in an airtight container.

Teaspoon for teaspoon, use in any of your favorite recipes calling for chili powder.

ROTOLO AL FORNO (BREAD PART FROM SCRATCH)

So, this is one of those recipes where you can either start with a loaf of frozen white bread dough, or you can build your own bread dough and save yourself a bit of money. (For using frozen bread dough and a picture of this fabulous sandwich, enter Rotolo al Forno in the search box, and go from there.) (If you want to make your own bread dough, follow the instructions below.)

When I first made this yummy baked sandwich, I was still working full time raising 4 children. And even though I usually baked bread when we were having company for dinner, I simply did not have the time to serve only homemade bread to my family. There are, after all, only so many hours in a day! Plus, we lived only a couple of miles away from a Great Harvest bread outlet. So, about every 6 weeks or so, the kids and I would pay a visit to that store and fill up a cart with various and sundry bread products.

Luckily, we had been offered an old, commercial sized freezer, from family friends. And as hard as I tried, I never once filled that behemoth to capacity. Not just with bread, but with homemade freezer jam, chicken and beef stock, applesauce, every kind of berry the kids and I could pick, etc. etc. I truly loved that old freezer. And even if it was decades old when it was given to us in the early 70s, it lasted until the mid-90s. Anyway, enough nostalgia about a big old appliance. And on to why you should make this baked sandwich whether you make your own bread dough or not.

There is just something enticing about a warm sandwich. Whether it’s grilled cheese, Grilled Tuna Melt, Reuben, French Dip, Hamburger Dip, pulled pork, etc. And this sandwich is no exception. And even if the rolled sandwich isn’t served warm, the delicious combination of meat and cheese wrapped in tender bread is still absolutely wonderful.

So, next time a sandwich would be the perfect pairing with a nice salad or a lovely bowl of soup, this is the recipe for you.

Well, that’s it for now. Mr. C. had a gig last night in Bellevue, a dance gig tonight in Anacortes, and tomorrow we are going to Pacific Northwest Ballet’s performance of Roméo et Juliette at McCaw Hall. Then up to The Old Edison, in Bow to hear The Atlantics. Two of the members, Cary and Mark, are band mates of Mr. Cs in other bands. But as popular as The Atlantics are, we have yet to hear them. So, from music written by Sergei Prokofiev to rhythm and blues, Motown, Top 40, rock from the 50s-80s, soulful jazz, and easy-listening genres performed by local artists, it should be a glorious day filled with music. And, if that isn’t a definition of a wonderful day, I don’t know what it would be.

May you too have days filled with what makes you happy, brings you joy, and causes you to laugh. We are on planet earth for such a short time. Make the most of it while you can. And always remember, laughter is, and always has been, the best medicine. And with laughter, there are no pesky sides effects like there are with many of the “medicines” we take to keep us healthy. And no insurance required, or cost involved!  

So, on that happy and inexpensive note, peace and love to all.

For the bread:

1 scant T. active dry yeast or instant yeast (or 1 pkg.)

1 tsp. granulated sugar

1 c. warm water

2 T. olive oil, plus more for greasing bowl

1 tsp. kosher salt

2½ – 3 c. bread flour

Combine yeast, sugar, and warm water in the bowl of your stand mixer; let proof for 5 minutes.

Then add the olive oil, salt, and 2 cups of the flour to the bowl. Using your dough hook, beat until ingredients are combined. Gradually add additional flour until dough begins to leave the sides of the bowl and pull together. Knead for about 5 minutes or until dough appears soft and smooth. 

Pour a small amount of olive oil over the dough, and using your fingers and a stiff spatula, form the dough into a ball, making sure the entire surface is covered with the oil.

To prepare the sandwich the same day, cover the bowl with plastic wrap and let rise until doubled in size. Punch down and roll out to approximately a 12×16-inch rectangle.

To prepare the dough, refrigerate overnight, and make the sandwich on day 2, cover the bowl with plastic wrap and place it in the refrigerator. When you are ready to use the bread, remove the dough from the refrigerator. Leave the dough in the mixing bowl, and let it come to room temperature (about an hour). Punch down and roll out to approximately a 12×16-inch rectangle.

For the filling:

Dijon mustard

¼ lb. thinly sliced deli salami

¼ lb. deli pastrami, thinly sliced

¼ lb. deli ham, thinly sliced

⅓ lb. thinly sliced Swiss cheese

⅓ lb. thinly sliced Provolone cheese

1 beaten egg yolk

Using a pastry brush, spread a very thin layer of Dijon mustard over the bread dough. Layer with meat and cheese and roll up like a jelly roll. Pinch the seam together and place, seam side down, on a parchment paper lined or lightly greased cookie sheet. Brush with egg yolk. Let it sit uncovered for 30 minutes.

Bake in a pre-heated 375-degree oven for 20-25 minutes or until the top is golden brown.

Remove from the oven and let sit for about 25 minutes before cutting into 1-inch slices. Serve warm or at room temperature.

QUICK AND EASY COLESLAW   

Coleslaw is one of the easiest and least expensive salads to serve and is especially perfect when you are feeding a large crowd. And I know, you can either spell this humble salad with two words (Cole Slaw) or as one word – Coleslaw, which I happen to prefer. The word “coleslaw” is derived from the Dutch word “koolsla”, meaning “cabbage salad”. 

Now, if you have any familiarity with this blog, you already know that I have several coleslaw recipes already published. And as you have probably already gathered from the sheer number of posted recipes, I love coleslaw.

And since I tend to serve coleslaw regularly for our in-home pre-concert luncheons, I like to change the flavor up a bit, so our regular attendees don’t get bored. And every time I get at least one, if not several people telling me how much they like the salad. So, this is just one more coleslaw recipe with which you can tantalize your guests’ tastebuds.

And I know, not everyone is enamored with cabbage. I happen to live with one of those people who would be thrilled if three quarters of cruciferous veggies were found to be unhealthy for human consumption. But except for Brussel sprouts, I love them all. So, I keep serving coleslaw, not only because it’s inexpensive and easy to prepare, but also because it tastes good, is crunchy, and almost always tastes better after having spent a bit of quality time in the refrigerator. In other words, it’s best when made ahead.

So, just for grins and giggles, let’s talk a bit about menu preparation.

For me, planning the menu for a large gathering takes a lot of thought. Not all my guests will be seated at a table. So, that means, nothing served should require a knife. I mean really, who wants to cut steak on a plate resting on their lap? That is a disaster just waiting to happen! And then probably at least one of my guests will be vegetarian or gluten intolerant or allergic to nuts, etc. So, that too must be anticipated. And another important aspect of any menu I plan, is what I call “the crunch factor”. And I don’t care if it comes from the appetizer, the mains, or the salads. There simply must be at least one dish that offers another texture rather than soft. And that, ladies and gentlemen, is where coleslaw becomes my best friend.

So, if you too are looking for a new recipe for coleslaw, I recommend you give this traditional recipe a try.

Well, that’s it for today. This evening, we are going to a concert in Bellingham. The Jeff Hamilton trio is performing at The Firehouse Arts & Events Center. Influenced by greats like Gene Krupa and Buddy Rich, Jeff Hamilton’s illustrious career has seen him perform with jazz royalty, from Lionel Hampton and Woody Herman to Ella Fitzgerald, Count Basie, and Oscar Peterson. A founding member of the Clayton-Hamilton Jazz Orchestra and leader of his own acclaimed trio, Hamilton has graced hundreds of recordings and shared the stage with artists like Diana Krall, Ray Brown, and Paul McCartney. And tonight, this legendary jazz drummer is going to perform with us in the audience. I am well and truly psyched!

May you too find things that bring you excitement and fill your life with anticipation.

And as always, peace and love to all.

1 sm. green cabbage, finely sliced and chopped

1 lg. carrot, grated

1 c. mayonnaise

⅓ c. granulated sugar

2 T. apple cider vinegar

2 tsp. fresh lemon juice

1 tsp. kosher salt, or more to taste

½ tsp. celery salt, or more to taste   

freshly ground black pepper   

Place the cabbage and grated carrot in a large mixing bowl.  

In a small mixing bowl, whisk the mayonnaise, sugar, vinegar, lemon juice, kosher salt, celery salt, and pepper together.

Pour most of the dressing over the cabbage and carrots. Thoroughly mix to combine. Refrigerate until ready to serve along with the remaining dressing.

Cole slaw is always better after sitting for a day. Make sure to mix the slaw a few times as it sits in the fridge.

Just before serving add the remaining dressing and give the salad a good stir. Serve with a slotted spoon.