Patsy Terrell

Lived fully, laughed loudly, gave generously

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Homemade Laundry Soap Recipe

I started making my own laundry soap because I love the smell of fels naptha soap. There are a ton of recipes online for how to do it, but here’s the one I’m using.

Homemade Laundry Soap Recipe
1 bar fels naptha soap, grated
1 cup borax
1 cup washing soda
1/4 cup baking soda

Mix together and use about 2 Tablespoons per load.

I grate the bar of soap in my food processor, then add in the other things and swirl it around to mix it all up. I use the blade thing that fits into the bottom of the food processor, not the grating plates that come with it.

I’ve read you can microwave the bar of soap and it will just crumble. I tried this with a bar of zote, something I’d read some people preferred to fels naptha. I didn’t like the smell of zote nearly as much, and have not experimented with microwaving fels naptha.

When I’m making detergent, I try to buy enough soap to use up the boxes of borax and washing soda at the same time so I’m not storing a lot of unused product. Also, I don’t use my food processor often, so when I’m making detergent I want to do a bunch at one time and then be done with it.

I use about 2 Tablespoons per full-size load of laundry. I have an extra coffee scoop I use to measure. It’s roughly that amount, and it works for me.

There are a zillion recipes online for making your own laundry soap. There’s no magic to this one, so experiment until you find the one you like.

Some people also add in oxy clean or scent. At some point, it seems to me it’s easier to just buy laundry detergent. I just like the smell of fels naptha.

This is supposedly much cheaper than other detergent. I haven’t done the math on that, but I’m certain it is true.

People often ask where to buy the supplies. I live in Kansas and they’re all found on the shelves of Wal-Mart, local grocery stores and hardware stores here. However, I live near a large Amish community and that may affect the availability. Everything is in the laundry soap area of the store.

I’m gifting some to some friends in a few weeks.

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Corn and Bean Salad Recipe from Matthew

My house is always cluttered. There are things scattered about that I’ve picked up at a flea market somewhere, or a note someone has sent me, or a piece of something I intend to add to some artwork. Although I love to be in a very clean house, that’s never my house. My house is overflowing with things I love.

There are things that remind me of people and moments. Not that I wouldn’t remember them anyway, but a little something can take me back to the exact minute and it’s alive again in all my senses.

Such is the case with this recipe I have had on my fridge for a long time. It was written by my friend, Matthew, in July of 2007 when we spent the weekend on his boat. He made this to share with some friends that weekend and he wrote down the recipe for me before I left – just on a notepad that was lying around.

Little did I know when I pulled out of the driveway that Sunday afternoon that it would be the last significant time Matthew and I would spend together. Less than two years later, he was dead at only age 34.

Recently I pulled everything off the fridge. I’ll add the recipe to one of my books. But recently when I started to put it aside I wanted to go reread what I’d written about Matthew when he died.

http://www.blog.patsyterrell.com/2009/07/rest-in-peace-matthew-thompson.html

http://www.blog.patsyterrell.com/2009/07/where-dream-became-real.html

http://www.blog.patsyterrell.com/2009/07/how-i-almost-accidentally-went-to.html

I can honestly say the friendship I had with Matthew was unique. I’ve never had that kind of relationship with anyone. I valued it then, and I miss it now.

And while it might be adding to the “clutter” in my house, I’m glad I have a little something Matthew wrote that reminds me of our last time together. Because, as I am always mindful of, we never know when “the last time” will be..

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Sharing Recipes and Connections

Tonight I’ve been working on a cookbook. It’s a compilation of some of the recipes I just cannot do without – things I make over and over again and that have a story associated with them.

When I write cookbook reviews I often mention that I care nothing about a mere recitation of ingredients. I can get that anywhere. What I care about are the stories that put food and the people who eat it into context.

As I was working on this book tonight I realized there’s no reason anyone would need to buy a cookbook today for a recipe. We can get a recipe for almost anything with a quick google search. The programs allow us to adjust the number of servings we want with a few clicks, and a few more will generate our grocery list. So, that’s not the motivation to buy a cookbook.

But I buy cookbooks. And I know lots of people do. In fact, a well designed cookbook is something that has a very long shelf-life. Compared to other books, they’re one of the longest.

So what is it we’re buying? It’s more than just recipes – those are the bonuses. I think we’re buying a connection. The cookbook I’m writing will be an insight into the life I lead, what’s important to me, and the people who have share my life – now or in the past.

It’s that peek we’re after, that little glimpse at another’s life. Then we can feel connected to them because we like some of the same things they do. I think the reasons to share recipes are much the same..

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Tomato Basil Soup

One of my favorite summer treats is tomato basil soup. I love dinner taking less than an hour from garden to table.

I have a variety of tomatoes growing, and I like the flavor of mixing them together. But, of course, you can do it however you wish. I scald them first to make them easy to peel, but you can skip that if you don’t mind the peelings. I generally put the water on to boil before I go out to pick and by the time I’m back and the tomatoes are washed, the water is ready.

I just dump the peeled tomatoes in a pot, and I go ahead and put the basil in early. Chefs say the flavor isn’t as intense if you do that, and I don’t disagree, but I like having the milder flavor throughout the soup. And I use a generous amount.

You can see there are some yellow tomatoes, large red ones, and smaller roma ones in this mix, as well as the basil. The only other thing I add is a pinch of salt.

I don’t add any water as the tomatoes are juicy enough on their own. I let them cook down until their water is cooked out and then I puree the tomatoes and basil. I put them back into the pot and add some cream to taste.

The final thing I do is sprinkle a little sugar on top. It will turn a darker color, and I then swirl that around just to make it look pretty. You can also garnish with fresh basil if you want.

The sugar cuts the acid of the tomatoes, and helps blend the flavors together.

Voila! Tomato Basil Soup! Yummy!
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Check www.patsyterrell.com for the blog, art, and more. Friend me on Facebook.com, Follow me at Twitter.com.

I am looking for book clubs willing to read and critique my soon-to-be-finished novel. If your book club is interested, please email me at patsyterrell@gmail.com. Thanks!

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Zucchini and Tomato Dish

I had a fresh zucchini out of the garden, and some tomatoes, which seemed like the perfect thing to make a dinner with. So… here’s what I whipped up. It was pretty tasty – of course, most things fresh out of the garden are.

Zucchini and Tomato Dish

1 clove garlic, minced
1 small onion, chopped
2 tablespoons olive oil
4 tomatoes, peeled and chopped
1 zucchini, sliced

Saute garlic and onion in olive oil. Add tomatoes and zucchini. Let simmer on top of the stove, stirring occasionally, until the water is cooked out. Dish up and eat as is. Or, sprinkle some cheese on top for another taste.

You can adjust the amount of ingredients to suit your taste, of course.

I think some tofu cooked in it, or some chicken, would also be delish.

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Check www.patsyterrell.com for the blog, art, and more. Friend me on Facebook.com, Follow me at Twitter.com.

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Squash Recipe

I hadn’t been out to the garden in a couple of days. Tonight I found a normal and  a monster zucchini, and two squashes. I decided it was time to cook something up. I’ve been giving things to my neighbor because I haven’t had time to cook them. But, tonight I whipped up some squash for dinner and it was mighty tasty, if I do say so myself. And, it’s easy!

Squash a la Patsy

2 squash, sliced
1 onion, chopped
2 tablespoons olive oil
garlic
salt
pepper
cheese

I put the squash and onion in an iron skillet with a little olive oil and let it cook very slowly while I was cleaning up a bit in the kitchen. I added some garlic, salt and pepper to taste. When it was soft, I dished it out and melted some cheese on top. You could mix that in, too, if you wanted.

It was very good, easy and quick. And, it’s a great way to use some of the squash which will, no doubt, be plentiful all summer.

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Check www.patsyterrell.com for the blog, art, and more. Friend me at Facebook, follow me at Twitter.

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Homemade Granola

Teresa made homemade granola for Kansas Dialogue and people were asking for the recipe. I told them I would ask and if she agreed to give it, I would post it on the blog. Well… here it is…

It’s Alton Brown’s recipe from “Good Eats” on the Food Network. It’s mighty yummy!

Granola
3 cups rolled oats
1 cup slivered almonds
1 cup cashews
3/4 cup shredded sweet coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup raisins
Preheat oven to 250 degrees F.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

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Sugar Cookies

My dining room table is covered with heart shaped sugar cookies and I am so relieved they are done. I despise making sugar cookies. Ironically, I love to eat them – but not enough to make them. I think the last time I made them was for last year’s tea.

I was once involved with someone who loved them and I made them for him many, many, many times. I don’t think he ever fully appreciated what a symbol of love that was.

Also ironic – I’ve always been on the lookout for the perfect sugar cookie recipe. I have three that I really like – Nan’s, Mary Ann’s, and Shirley’s. I have others that I’ve never tried but that I’ve gathered because one day I might want to make them. Because, as we’ve already covered, I like to make them so much.

The one I used this time is Nan’s because the recipe doesn’t call for any milk. I don’t drink milk, so I didn’t have any in the house, and didn’t want to go get any.

The trick with sugar cookies is you want one that’s going to hold its shape and yet be tender. In reality, this has more to do with things other than the recipe. Of course, no one ever told me that, so I had to discover it through trial and error, cookbooks, the food network, or some other place. I can’t even tell you exactly how I gained this knowledge, but I’m going to share it.

1. If you want the cookies to hold their shape they have to be COLD. Keep the dough cold before you roll it out. After you cut the cookies out and put them on the sheet, put it back in the fridge to chill before you bake them. Voila! (By the way, Voila! is a French word and means “There you go!” or something similar. There really isn’t a perfect translation. But it is not spelled “walla” as I sometimes see it. That’s one of my pet peeves. “Walla” in English is a second spelling of the word “wallah” that refers to a person who’s essential in an organization, or works in a particular field. “Walla” is not a word in French as far as I know. Walla Walla is a city in Washington. Other than those instances, don’t write “walla” when you really mean “voila”. I also sometimes see it spelled, “wahlah,” which is not a word in either language as far as I know – nor is “wahla.”) OK, I got that off my chest… moving on…

2. What makes the cookie tough is overworking the dough. What that really means in this case is that when you pick up the bits and pieces and reroll them again and again it eventually gets tough – partially because of the added flour.

The same rules apply to pie crust. Maybe I just applied it to cookies from pie crusts – maybe that’s how I learned it. Whatever the case – those two things work.

Today I got some of the shopping done for more cooking this weekend. I’ll be cooking. Then cooking some more. To be followed by some cooking. Does my life seem dull? Well, imagine how it feels to be living it.

OK… just because I’m so nice… I’m going to share Nan’s Sugar Cookie Recipe. She and I made these together one year before Valentine’s Day and she sent some to the man she was dating at the time. He proposed a few months later. He, obviously, understood what an indication of true love a batch of sugar cookies is – unlike the man I was with. I’m not saying it was necessarily the cookies… I’m just saying they’re good.

Nan’s Sugar Cookies

1 cup butter
1 1/2 cups powdered sugar
1 egg
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Bake at 375 degrees for about 8 minutes.

I double this recipe often. These will freeze well, if any survive long enough for that.

OK… go forth and bake!

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Tomato Basil Soup

I made tomato basil soup for lunch today, and it was delicious, if I do say so myself.

The ingredients were simple – tomatoes and basil from the garden, cooked in some tomato juice. Then some butter and cream – of course. That was all in the soup, other than just a dash of sugar, which I add to any tomato based recipe.

But I also made some pesto. I picked a lot of basil, added in some garlic, pine nuts, parmesan and olive oil, and mixed it all the blender. I put some on top of the bowl of soup and let it float on the surface of the soup. It was pretty, as well as tasty.

It was really the perfect blend of flavors. If only I had kept track of the proportion of ingredients.