Small Bites…Adventures in Downsizing

By Jan Kinzel

Raindrops on roses and whiskers on kittens; Bright copper kettles and warm woolen mittens… Ah, yes … our
favorite things. When getting to the purging stage of downsizing everything becomes favorite. It’s very difficult to let go of things but the reality is that much of the stuff has to go. Our dear friends, Joe and Patty, are moving from the west coast to east coast Del Web retirement living. While they are not particularly downsizing, they are off to a new start in a new home and are choosing to leave some things behind. Joe gave away all of his lawn and gardening equipment – no need for that at Del Web. Patty wants to update some of her kitchenware and wants to meet some of her new neighbors by inviting them over for a snazzy open house. A move does afford a great opportunity to pare down and live more simply and purchase a few new things to refresh décor or update some pieces for entertaining. It’s an adventure!

Many of us say that we need to get rid of stuff but we never quite get around to doing it. Have you ever moved only to find boxes of stuff that sat untouched in the old garage for years now sit in your new garage unopened? That works only if more space is available, but at some point, particularly when downsizing occurs, the facts must be faced! How to go about it? Begin by deciding what will best work in your new situation.

• Make categories and physically place items in them.

• Distribute extras among willing and wanting family members and friends.

• Place larger items at a consignment store.

• Sell items to interested friends or on E-Bay and Craig’s List.

• Donate usable items.

• Take the rest to the garbage dump.

It’s desirable to have help from friends, family or even a professional organizer. But remember to keep the things that you truly value – your favorite things.

These are a few of my favorite things:

• Summer Corn Vanilla Bisque

• Homemade Granola

• Baked Eggs with Fresh Herbs

• English Toffee

• Dixie Tanneberg’ s Caramel Pears

• Garlic Flavored Extra-virgin Olive Oil

• My ‘ Nu-Wave Precision Induction Cooktop Burner’

• My ‘Vidalia Chop Wizard’

• All ‘Micro-plane’ Graters and Zesters

• All seven of Ina Garten’s cookbooks

• Cookware by ‘Le Crueset’ and ‘All-Clad’

• My 2 fish spatulas

SUMMER CORN VANILLA BISQUE
Kernels cut from 6 to 8 Ears of Corn
1 Tablespoon Sweet Onion, finely diced
1 Tablespoon Butter
1 Tablespoon Salt. Teaspoon Black Pepper, freshly ground
5 Cups Almond Milk
1 Tablespoon Pure Vanilla Extract
1/3 Cup Golden crème Sherry

Sauté seasoned corn kernels and onion in the butter until onions are softened. Add the almond milk and bring to a gentle boil. Cook until the corn is soft. Stir in the vanilla and sherry. Cook another 2 minutes. Puree corn mixture with a stick blender or in a regular blender. Place the soup in a fine mesh strainer to extract any pulp – leaving a velvety smooth bisque. Ladle into bowls and top with a swirl of basil oil. This soup may be served hot or chilled.

BASIL OIL
Submerge 3 branches of basil in a pot of simmering water for just 30 seconds. This is to remove any bacteria that may be on the leaves. Place the branches into a blender with 1 cup of garlic flavored olive oil. Whirl until very well mixed and the basil is broken down. Pour into a wire mesh strainer set over a bowl and allow the oil to drip through. The result is a beautiful bright green oil that may be stored for several weeks and used for many flavor embellishments.

HOMEMADE GRANOLA
In a big bowl, mix together the following ingredients:
4 Cups Oatmeal
2 cups ‘Angel Flake’ Coconut
2 Cups Slivered Almonds
3/4 Cup Canola Oil
1/2 Cup Honey

Spread onto a baking sheet lined with non-stick foil or parchment paper. Bake at 375 degrees for about 45 minutes. Stir occasionally to allow all sides of the mixture to turn golden brown. Remove from oven and let cool. Break apart and stir in bits of any dried fruits you desire such as craisens, apricots, cherries, figs, banana chips – or you may just leave it plain. This along with flavored yogurt makes wonderful parfaits. Store the granola in a sealed container.

BAKED EGGS WITH FRESH HERBS
Use one egg and one half-pint wide mouth canning jar for each person. Spray each jar with pam. (you may use ramekins and use 2 eggs in each one.) Heat oven to 350 degrees.
Set all ingredients out to get them to room temperature for better baking results.
Place the following into each jar:
1 Small pat of butter. tablespoon half & half
1 Teaspoon cream sherry
2 Shakes of ground nutmeg
1 Teaspoon grated parmesan cheese

Pinch of grated garlic. Tablespoon mixture of finely diced herbs, such as basil, parsley, dill, thyme
3 Baby spinach leaves, torn into strips
1 Cherry tomato diced

Set the prepared jars on a baking sheet and heat in the oven while you are readying the eggs.

Remove some of the extra egg white by placing each egg, one by one, in a wire net strainer and allowing the runny part of the egg white to drain off. Remove the pan with the heated jars. Carefully slide one egg into each jar or 2 eggs in the ramekins. Season with freshly ground salt and pepper. Bake at 350 degrees for 10 minutes or until the whites are set. Serve each egg with thin slices of baguette cut on the diagonal, toasted and buttered.

ENGLISH TOFFEE
Place the following in a heavy bottomed pot:
2 Cups Real Butter
2 Cups Granulated Sugar
Pinch of Salt

Combine and cook on medium-high heat until reaching hard crack stage on a candy thermometer. Stir to keep from burning. Ahead of time chop nuts in a food processor until medium fine and have a bag of semi-sweet chocolate chips standing by. Pour hot candy onto a baking sheet lined with non-stick foil or a sil-pat liner. Spread mixture with an offset spatula bringing it to the edges of the baking sheet. Immediately spread the bag of semi-sweet chocolate chips onto the hot brittle. While chocolate is still melted, evenly distribute the chopped nuts over the top and press into the chocolate. When cooled completely and the chocolate is set break the toffee into pieces of desired size. Store in a sealed container. I like to make this at Christmas for hostess gifts. Put a half pound or so in small Chinese food containers lined with colored cellophane.

DIXIE’S CARAMEL PEARS
12 Firm Green Pears
1 Stick butter, diced
1 Cup Sugar
Half Pint of Heavy Cream

Spray a metal 9 x 13 baking pan with Pam. Peel pears, quarter and remove seeds. Place in baking pan. Dot with pats of butter. Pour sugar over pears. Bake at 475 degrees about 45 minutes or until sugar caramelizes (turns amber). Cranberries may be added for extra flavor and color. Remove from oven. Heat cream slightly and pour over top of pears. Stir with spoon until a caramel sauce forms. Spoon pears and caramel sauce into small serving dishes. Great for dessert, breakfast or brunch.!

TIP: Good memories of happy times are the best things to keep. 

Preserve me, O God, for in you I put my trust. Psalm 16:1