Yard Sale Inspirations
It is May and the beginning of the
official ‘Yard Sale Season’, which in Maine is properly pronounced only as “Ya.a.h.d Sale”. The larger of those
often also include bake and plant sales. Besides the ‘collectibles’ and
assortment of more or less than pristine items, the tables covered with
delectable goodies give a practical respite to the wandering shopper. Pies, brownies and an abundance of cookies
attract buyers looking for a tasty break or desert for an evening meal.
More than a month ago, on a
particularly dreary and dull March day, I happened to agree to provide some
baked goods for a local organization’s yard sale as a fund-raiser. It seemed
that there was plenty of time for me to come up with something from my kitchen
the day before the event. After all, I was retired. Hah! I should have
remembered Murphy’s law that unequivocally states:”What can go wrong, will go wrong”.
The day before the event broke sunny
and clear and at 8:00 am a cheerful serviceman rang our doorbell : ”We are here
to rewire the connection to the furnace and check the circulating water system.
I’ll have to turn off your power and water for a couple of hours, but it should
not be too long….” The best laid plans
of mice and women had just gone awry.
More than four hours later, as I
stared at all the assembled ingredients on the kitchen counter, the faucet and
the oven became functional once more. Fortunately, my banana-pecan bread and
parmesan muffins required some time, but not and inordinate amount of
preparation.
Banana-Pecan
Bread
This is a recipe for 2 small
well-greased 8x4 inch loaf pans. Sift together
2 ¾ cups all purpose flour with 3 tsp. baking powder, ½ tsp. baking soda
and 1 tsp. salt. Beat ½ cup softened butter until light and fluffy, then beat
in 1 1/3 cups sugar, 2 eggs (one at a time), 1 tblsp. milk, 1 tsp. lemon
flavoring and 1 cup mashed very ripe bananas (2 or 3). Stir in the flour
mixture and ¾ cups chopped pecans. Divide the thick batter between two pans.
Smooth the top and decorate with a row of pecan halves along the center. Bake
at 350 degrees for 50 minutes until a toothpick comes clean when inserted in
the center. Cool on a cake rack for 5 minutes and unmold. This bread freezes
well.
Rosemary-Parmesan
Muffins
While most of yard sale goods tend to
be sweet, a savory variety appeals to some people. These muffins fit that bill.
Whisk together 2 eggs, ¾ cup milk and
½ cup olive oil in a small bowl. In another bowl wisk together 1 ½ cups
all-purpose flour, 1 tblsp. sugar, ¼ tsp. baking soda, 2 tsp. baking powder,
3/4 cup freshly grated Parmesan cheese, 1 tsp. finely chopped fresh rosemary, ½
tsp. garlic powder, ¾ tsp. salt and ¼ tsp. pepper. Add whet ingredients to dry
and mix until combined. Divide among 12 greased (½ cup) muffin cups. Sprinkle
with an additional ¼ cup of Parmesan cheese and bake at 350 degrees for 20
minutes. Cool in pan on a rack for 5 to 10 minutes. Thse muffins be reheated in
microwave for 15 seconds at a later time.
Hectic afternoon of baking left less
time and energy for supper preparations. Times like this a well-stocked kitchen
is essential if you don’t want to resort to a can of beans with a couple of hot
dogs. Couscous, the Mediterranean fine-grained pasta is perfect for such
occasions, since it cooks quickly and can be served with a number of quick
sauced toppings from sausage to shrimp.
Italian
Sausage-Mushroom Ragu
Couscous: Bring to boil 2 cups chicken
broth, stir in 2 cups couscous, cover and allow to sit 10 minutes and stir
before serving. Ragu: Quickly brown 4 cut up small Italian sausages in a pan
with 1 medium chopped onion. Stir in 4 oz can (drained) chopped mushrooms, ¼
tsp. red pepper flakes, 6 chopped green olives, ½ cup prepared spaghetti sauce
and ½ cup chopped artichoke hearts (optional). Heat through and serve in bowls
over couscous.
Never underestimate the power of
having a well-stocked kitchen at hand for emergencies.
(I. Winicov
Harrington lives in coastal Maine and is the author of “How to Eat Healthy and
Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website:
www.winicov-harrington.com)
