Wordless Wednesday = “That’s Mr Blue to You.”

Mr. Blue CKatt September 2019.jpg

“That’s Mr. Blue to you.”

Winter – something below today with temps rising to 3 degrees Fahrenheit later. It’s cold season and many people are sick not only here, but in other parts of the country. Just taking care of myself. How about some nice juice? Some tea? Chicken soup? Yup. Yup Yup. Bee propolis? Yup. Vitamin C? yup….rest.

Take Care in all kinds of weather.

Thanks for stopping by my kitchen.

Have a healthy rest of the week.


Posted in animals, Art and Architecture, photography | Tagged , , , , , , | 2 Comments

Thanksgiving Dinner = I’ll make the Rolls!

Nov 27 first snow 2019 CkattThis s redo of  the recipe for Feather Rolls from the Fanny Farmer Cookbook that I first posted in 2011 in February, It was after a really hefty round of snow storms in our northern states in the US. Many people have looked at it over the years.

It’s 2019 November 28. The sun is out! I will have to clear the snow off my car before I bring the rolls to Thanksgiving Dinner this year. First batch just went in the oven!

Wishing for a peaceful and happy day for everyone. My friend, who is wheelchair bound, always says “Be thankful!” on Thanksgiving day. Reminding me to be thankful for the  many gifts in my life of friends near and far.

FEATHER ROLLS RECIPE from the 1980 edition of Fanny Farmer’s Cookbook – page 474 of 

 “Feather Rolls”, as their name indicates, are high and very light.” This was intriguing to me, and the fact that I could make a small quantity was the deciding factor for choosing this recipe. This time I doubled the recipe.

Fanny Farmer Feather Rolls


1 Package of dry yeast

4 Tablespoons of soft butter (I used olive oil)

1 Tablespoon sugar

¾ Tablespoon of salt

1 Egg

¾ cup (1¾ dl) warm milk

2 (280g) cups of flour


  • Stir the yeast into ¼ cup warm water and let stand for 5 minutes to dissolve. 
  • Mix the butter, sugar, salt, egg milk and dissolved yeast in a large bowl and beat until smooth.

    Feather Rolls CKatt 11-28-19

    Mix dry & Wet Ingredients

  • Add the flour and beat vigorously until well blended.
  • Cover and let rise in a warm spot for 1 hour. 
  • Stir down and fill buttered muffin tins half full. 
  • Cover and let rise for about 30 minutes. 
  • Preheat oven to 400˚ (205˚C). Bake rolls for 15-20 minutes. 


    Feather rolls 2 Ckatt 11-28-19

    Beat The Batter Vigorously

Feather Rolls3a Ckatt 2019

Cover – let rise for one hour


NOTES: I used some cold butter to grease the tin. Also as the dough is wet, I buttered the spoon, which I used to drop the batter into the tins. This is not a lot of work. The yeast does the work for you. They are light and have a soft inside and slightly crisp outside. The recipe makes one tin of rolls. I’ll be making two tins to bring to Thanksgiving dinner.

Welcome to winter!

Feather rolls 3 Ckatt 11-28-19



Feather Rolls 4 Ckatt 11-28-19

Bake at 400 degrees 15-20 minutes

Thanks for stopping by my kitchen.


Have a great day wherever you may find yourself.


Feather rolls 3a Ckatt 11-28-19

Fill the tins with batter let rise for 30 minutes






Feather rolls 3 Ckatt 11-28-19

Feather Roll – soft crumb


Posted in Bread, Slow food and art in the kitchen, Yeast Bread | Tagged , , , , , , , | 13 Comments

A Contemplative Life = Blood Moon – A Poem

Blood Moon Shine 10-11-19 CKatt

Full Moon Rise October 2019


Waiting for the Blood Moon

To rise above the damp grass

An October night of sharp shadows

Frozen illuminations cast from beyond

Mythic moon shines alone.

Joined in moonlight

Stunned by cold beauty

Like a poem in waiting…

The moon speaks

Her truth without words

‘Tout Seul’.

© CKatt 11-22-19

“The Hunter’s Moon, in skylore, is also sometimes called the Blood Moon. Why? Probably because it’s a characteristic of these autumn full moons that they appear nearly full – and rise soon after sunset – for several evenings in a row. Many people see them when they are low in the sky, shortly after they’ve risen, at which time there’s more atmosphere between you and the moon than when the moon is overhead. When you see the moon low in the sky, the extra air between you and the moon makes the moon look reddish.” ~ Retrieved 11-22-19 From Earthsky.org






Posted in Art and Architecture, Contemplative life, photography, poetry | Tagged , , , , , , | 4 Comments

Daniel Island SC = Birds of a Feather V Alligators

The photos from Daniel Island are of local water birds. I identified three different birds Snowy Egrets, Great Egret and an Anhinga Bird.  Anhinga birds are known to hang out with Wading birds. “In North America, the term “wading bird” is used to refer to storks, herons, and egrets”

Gators 2019

Alligator Warning Sign Daniel Island Ckatt 2019

By all appearances it looks like the wildlife have a coexistence on their pond. Alligators were not to be seen, but the signs are clear. “Do not approach, feed or harass the alligators.”

9-2019 Heron Egret Daniel Is. SC CKatt

Great Egret and Snowy Egret with an Anhinga bird of Daniel Island SC ckatt 2019

9-2019 Heron Egret Daniel IS ckatt

Great Egret and Snowy Egret with an Anhinga bird of Daniel Island SC CKatt 2019

9-2019 Heron Daniel Is SC ckatt

Great Egret Daniel Island SC CKatt 2019

9-2019 Egrets Daniel Is SC CKatt

Snowy Egret Daniel Island SC CKatt 2019

9-2019 Gator 2.jpg

Alligator Warning Sign Daniel Island Ckatt 2019

No person or bird was hurt in the making of these photos.

I have seen alligators in Florida and they live in the canals among the housing developments as they do in South Carolina. They are known to snatch pets from the lawns. These fast moving creatures have very powerful jaws. The birds were pretty wary of my approach even at a distance. I am not a birder and looked up the birds pictured here for identification.

If I made an error, please let me know. Click the link above for information from South Carolina DNR.

Thanks for stopping by my kitchen.

Have a peaceful day wherever you find yourself.


Posted in animals, Art and Architecture | Tagged , , , , , , , , | 4 Comments

Steamed Cod with Leek Sauce = Chef Claus Meyer – New Scandinavian Cooking

Claus Meyer New Scandinavian Cooking

Steamed Cod Fillet

This recipe comes from the Scandinavian Show “New Scandinavian Cooking” Series on PBS. It was some years ago that I watched “A Perfect Day” Series 6, Episode 9 and made this after watching chef Claus Meyer make this dish of Steamed Cod with Leek Sauce. I really liked the results.


Sea salt and freshly ground black pepper

1 ½ lb. cod fillet with skin

2 thick winter leeks

4 oz. butter

2 sprigs thyme

1 lb. whole cod roe

½ cup apple juice

½ cup whipping cream

11-01-19 Leek Sauce w Mustard CKatt

Leek Sauce with Mustard

1 red apple, large

2 tbs. coarse grain mustard

½ cup cider vinegar


Sauce – slice Farmers’ Market leeks, then rinse. Trim the tops and bottom the leeks. Cut the white and the green sections apart.

  • Fine slice the white portion and rough chop the green tops. Wash the white leeks and then the green leeks in lots of cold water. (Leeks hold soil in the inner leaves.)
  • Green portion is for steaming and white portion is for sauce

Cut the Cod into four steaks then salt and pepper both sides let rest

  • Sweat the while leeks slowly with butter – do not caramelize – over low heat add fresh sprigs of thyme. (I used freshly dried thyme), Once the leeks soften add the 1/4  cup of apple cider vinegar and the 1/2 cup of apple juice. Then reduce to half.
  • Add the cream, heat through and
  • At the last minute “mount the sauce with coarse mustard”*, seasoning to taste with salt, pepper and the rest of the vinegar.

Steam Cod:

  • Place butter in a second pan. “Briefly sauté the leek tops in a shallow pot, season with salt and pepper”
  • Place the pieces of cod, skin side up, on top. With a lid on the pot steam the Cod carefully for 5-6 minutes, until the skin peels easily from the cod or cod is flakey. Meanwhile, chop the apple and toss with the last of the cider vinegar.
  • Serve with a winter apple finely cut up**

    11-1-19 Steamed Cod CKatt

    Steamed Cod


* Waited until the cod was done and then added the mustard to the white leek sauce with  thyme. “Mounting the mustard into the sauce” means mixing it in at the end apparently. That is what I could understand from the internet. (I used Dijon mustard.)

** Alternatively I cut up the apple and added it to the leeks sauce. The apple was slightly softened. Very nice addition to the sauce.

My Notes:

Served this dish with some greens. In the original recipe the instructions are included for preparing and serving the Cod roe. This recipe for is geared towards fresh Cod that still has the skin on. My Cod was frozen with no skin on and no roe. I liked the sauce very much, but fresh cod would be the way to go.

11-1-19 2 Steamed Cod ckatt

Steamed Cod & Leek Mustard, Apple Sauce 2019 Ckatt

See the link above for details.

Thanks for stopping by my kitchen.

We are expecting rain/snow this weekend. Temperature is 20 degrees F Feels like 10 degrees. Okay that’s enough of that!

Have a good weekend wherever you find yourself.



Posted in Farmer's Markets, Fish, Slow food and art in the kitchen | Tagged , , , , , , , , , , , , , , | 3 Comments