October 24

Popovers and Pop Over

To: sarahcooks@gmail.com

From@sallyrayjones@gmail.com

September 30th

Hi Sarah,

Wow you have been busy busy cooking for all the construction workers in and around town.   How many cook books have you sold?  What a great idea having them buy one and take home to their Mom’s.   Remember make sure you paste that address to our website inside the front cover.

As much excitement as all the workers have bought to town I will be glad when they are done.   The noise and closed roads are driving me to drink more wine.   Speaking of wine I have been meaning to share with you an online service I signed up for www.nakedwines.com.  When you register you get all kinds of free wine and best part is they deliver right to your front door.

I have contacted them to see if we could do some type of a fundraiser near the Holidays.   Also thinking maybe we could get them to advertise in your book next year?

I spoke to Krissy about her buying the old mining  building and opening a restaurant and she is very open to collaborating with us I will go over what we discussed in our club meeting tomorrow.

See you tomorrow.

PS Krissy did say she loved the Popover’s we served at the Potluck so much she is going to bake them instead of bread at her new place.

Church Cooks Opening Soon And Serving Popovers!

Makes 12.

Note: Allowing the batter to rest for 15 to 30 minutes before dividing into preheated pans will make for a lighter, more tender popover. Adapted from “The Marshall Field’s Cookbook” by Krissy Carpenter.

• 5 eggs (about 1 c.)

• 1 2/3 c. whole milk

5 tbsp. unsalted butter, melted

• 1 2/3 c. flour

• 1/2 tsp. salt

Directions

Preheat oven to 400 degrees. Lightly coat popover pans or deep muffin tins with nonstick cooking spray or butter and preheat pans in oven for at least 15 minutes (covering pans with aluminum foil will keep cooking spray from splattering).

In a medium bowl, using an electric mixer on medium-high speed, beat eggs until frothy. Add milk and butter and mix well. Reduce speed to low and add flour and salt and mix until just combined.

Divide batter among preheated pans, filling each cup just under half full (fill empty cups halfway with water). Bake for 30 to 40 minutes — do not open oven door — until popovers are puffy and well-browned.

Remove from oven, transfer pans to a wire rack and cool 2 minutes. Popovers should pull away from the pan easily; if not, use a dull-bladed knife to nudge them from the pan. Serve warm.

 

Category: Church Cooks, Krissy Carpenter | Comments Off on Popovers and Pop Over
October 19

It’s Just About Potluck Friday!

Dear Krissy,

I need a favor in order to keep peace within the club and for that matter the town.  As you know the Church Cook Book is a big part of this town and has been for years.   Anyway I had coffee with Sarah and she is all in a tizz over the fact that you may be opening a restaurant in the old mining building in town?  I would like to stop the rumors and better yet talk with you about joining the club and having the club be apart of plan??

I totally know that is a BIG ask but I think if we talk you will like some of the idea’s I have.

Coffee 9AM tomorrow?

PS Thought I would share this recipe with you I made it last night and would love your feedback I am thinking about submitting this year I got it off my FAVORITE site www.smittenkitchen.com.  I used broccoli as it’s all I could find in town.

To: krissycarpenter@eatcreatedesign.com

From: sallyrayjones@gmail.com

 

Baked Pasta with Broccoli Rabe and Sausage

Important: This is my dream of a baked pasta dish — not too heavy, not to rich or gooey, tons of crunchy edges. As you might see in the photos above, it’s on the firm side. If you’d like a baked pasta with more sauce, which I expect most of you will, you’ll want to use 1 1/2 times the bechamel and cheese below.

Broccoli rabe (also called raab or rapini) is a leafy green vegetable with buds that somewhat resemble broccoli. It’s slightly bitter and holds up well to cooking. If you can’t find it, regular broccoli or broccolini will work here as well; they will only need 3 and 2 minutes respectively of boiling time with the pasta to keep it semi-crisp. If you’d like to make this without meat, the sausage can definitely be omitted. You could add some lightly sauteed chunky brown mushrooms for extra bulk, as well.

The pasta shape I used here is called toscani and it’s from the brand Seggiano. I have found it at Whole Foods and, if you’re in the East Village, Commodities Natural Market on 1st Ave. (plus I’m sure other stores). When I can’t get, it I use Barilla’s similarcampanelle or seriously any chunky pasta you like to bake with.

Pasta and assembly
1 pound chunky pasta of your choice (I love bell shapes; see above for details)
1 bundle broccoli rabe (see above for options), stems and leaves cut into 1-inch segment

1 pound Italian sausage (sweet or spicy pork or chicken), casings removed

2/3 cup grated parmesan or pecorino romano cheese
6 ounces mozzarella, cut into small cubes

Bechamel
2 cups milk, full fat is ideal
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon table salt
Freshly ground black pepper
2 cloves garlic, minced
Few gratings fresh nutmeg

Cook the pasta and rabe: Bring a large pot of well-salted water to a boil. Add pasta and five minutes before its cooking time is up, add the broccoli rabe. It will seem like too much for the water, but with a stir or two, the rabe should wilt and cook alongside the pasta. Drain the broccoli rabe and pasta together and place in a large bowl.

Cook your sausage: Meanwhile, heat 1 to 2 tablespoons olive oil in a large, wide saucepan (you will use this for the bechamel in a few minutes; you could also use your pasta pot, once it is drained) over medium heat. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes. Remove with slotted spoon or spatula, leaving any fat behind. Eyeball the drippings (pork sausage will leave some; chicken usually does not) — use one tablespoon less butter next if it looks like there’s a tablespoon there. Any less, don’t worry about adjusting the butter.

Heat oven to 400 degrees.

Make the bechamel: Melt your butter in same saucepan over medium heat. Once melted, add your flour and stir it into the butter until smooth. Cook the mixture together for a minute, stirring constantly. Pour in a small drizzle of your milk, whisking constantly into the butter-flour mixture until smooth. Continue to drizzle a very small amount at a time, whisking constantly. Once you’ve added a little over half of your milk, you’ll find that you have more of a thick sauce or batter, and you can start adding the milk in larger splashes, being sure to keep mixing. Once all of the milk is added, add the salt, garlic, nutmeg, and few grinds of black pepper, and bring the mixture to a lower simmer and cook it, stirring frequently, for 10 minutes. Taste and adjust seasonings if needed.

Assemble and bake: Add the sausage and bechamel to the bowl with the pasta and broccoli rabe. Stir in mozzarella and half of grated parmesan or pecorino until combined. Pour into a lasagna pan, deep 9×13-inch baking dish* or 3-quart casserole dish and coat with remaining parmesan or pecorino. Bake for 20 to 30 minutes, until the edges and craggy points are nicely bronzed.

Eat warm. Reheat as needed.

Pasta

 

Article source : http://smittenkitchen.com/blog/2013/09/baked-pasta-with-broccoli-rabe-and-sausage/

Read more : http://smittenkitchen.com/blog/2013/09/baked-pasta-with-broccoli-rabe-and-sausage/

Category: Church Cooks, Krissy Carpenter | Comments Off on It’s Just About Potluck Friday!
October 14

A New Restaurant In Town?

To: sallyrayjones@gmail.com

From: sarahcooks@gmail.com

September 12th

Hi Sally Ray

Did you hear the news or hopefully rumors? Krissy is thinking about opening a restaurant in the old mining building on main street.  She has ask Pete for information and told him she wants to put a bid in for it.   She also called the city asking about building and food permits.

Where do you think she is going to get the money to buy and fix up that old place?   Maybe Mark you know he was a pro football player right?

Do you think we should talk to her about this?   I am just worried about the Friday night Potlucks.

Lets meet for coffee tomorrow and get this figured out.

Peace Love and Good Food

Sarah

To: sarahcooks@gmail.com

From: sallyrayjones@gmail.com

September 12th

I would not worry about what Krissy is doing.  I think it would be fabulous to have her refurbish that old building.  I believe it’s on the historical register.

I think a more positive action would be getting the women’s club involved and helping her.

Yes lets meet for coffee at 8:45 but I can only stay for a bit.

Sally Ray

PS do you have the menu done for tomorrow?  Bring it with and we can proof it together I am expecting a big crowd.

Category: Church Cooks, Sarah Ray Jones | Comments Off on A New Restaurant In Town?
October 10

Earl For Congress… You Want To Know Where The Middle Class Jobs Went

In the meantime in Churchville, USA the women of St. Marta have decided to share the limelight with Earl as he makes his bid for Congress.  They are unofficially heading up his campaign…let the race begin

Earl released this yesterday via social media and plans to make this is platform.    

What happened to the middle class jobs?

The government has taken them away with taxation and regulation.

The following are the hoops an employer must jump thru to hire someone.

1)      They have to document that an employee has the right to be in and work in America.

2)      They have to notify the government they hired an employee.

3)      Taxes and fees- They have to match federal taxes.

They pay 8 to 12% of wages for unemployment.

They have to pay 3-12% of wages for workers comp.

If  an employee washes a truck, then mow a lawn, then shovel rock they have to track and report the pay for said work  as it is charged at different  rates.  

They have to make sure all taxes are collected (at the current rates) from the employee and then fill out forms and send the money to the respective governmental agencies.

This alone requires more payroll which is more taxes taken from the business.

 ** A current total payroll at a small business of $45,000 of that $45,000 employees received $28,000**

4)  They have to inform employees how to obtain health insurance.

5)  They have to take child support out of paychecks and send it to the correct agency.

6) They have to have a legal employee handbook stating obvious rules of employment.

7) They must track hours because they cannot afford to pay overtime.

8) They have to file quarterly reports with both state and federal governments.

9) They have to send out w2’s to employees.

10) They have to post employment practices posters for all to see. (cost of $275)

         What else they must do to operate a business?

1)  They are expected to know and follow all OSHA regulation standards.

2) They must collect, file, and pay 6 different sales taxes, and use taxes

3) They must track every dollar earned and spent and prove it to the government.  (than pay an accountant $1000’s of dollars to prepared the reports to file to the government)

4) They must know and follow all dot regulations, and keep aware of the constant changes.

5) They have to track every gallon of fuel used and file fuel usage forms with both state and federal governments.

6) They have to pay real estate tax if they own a building.

7) They have to file to keep business name.

8) They have to pass fire code inspections.

9) They have to pay attorneys $10,000’s every year because they will be sued several times every year without justification.

10) They will be demonized by politicians for success and have the fruits of labor taken from they.

This is the short list off all the hoops small business owners have to jump thru.

“All of that just to mow some lawns and shovel some snow. You want to know where the middle class jobs went. Owners could pay employees 2x what they make if not for all the government. They could grow their business, offer better value to customers, and a better career to employees, if they could spend time focused on mowing and plowing business instead of governmental compliance.” said Mark Brothers of Churchville, USA

“I ask myself daily: Why am I doing this with my life? How many other entrepreneurs are on the sidelines or have given up because instead of doing what they love, they spent most of their time doing what they hate and what the government mandates them to do.”  said the American Entrepreneur

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October 2

Krissy’s Letters To Her Mom Dear Diary

Mom call me crazy but  I think I am falling in love.  I wish you were here so we could talk and I could tell you about Mark.   He is handsome and funny.  Best part of all he has money of his own.   I feel paralyzed having the burden of so much money and after what happened with Mike how would I ever know if someone loves me back for me?

I wish 1000 times over Auntie would have just given the money to Charity.   Maybe when I settle in a bit more I can learn to appreciate the responsibility and can really make a difference just as Auntie wanted.  I guess in many ways follow in her foot steps and yours.  I miss you guys so much it hurts.

 

Mark and I went to the fair and we spend an entire day just goofing around and eating.   We even rode a bull my legs still hurt.  I had the best pulled pork I need to figure out how to do that.

Speaking of food I am really thinking about buy that old place down off of main street and opening a St. Marta Cook Book restaurant and Inn.  What do you think of calling it Church Cooks?

I have to go the Nadal match just started.  He is dreamy.  Mom do you think I am finally boy crazy?

PS I joined the St. Marta’s women’s book club can you believe it?   We are reading Butterfly Sister.

Miss you Mom give Auntie a hug for me.

 

 

Category: Church Cooks, Krissy Carpenter | Comments Off on Krissy’s Letters To Her Mom Dear Diary
September 30

It’s Time For Fun In Churchville

September 4

Hi Mark

I was wondering if you want to go the fair this weekend with me.  I could get some tickets to the rodeo Saturday night.  If we leave about 11AM we could make it into the fair by 12ish?

Do you mind driving that fancy car you have it’s going to be extra nice out and we can ride with the top down?

PS I have been officially invited to St. Marta’s Book Club?  I think I will join as I have decided to make it apart of my research, the women in this town.  Plus you never know maybe it will be en-lighting.

The book they are reading this month is the Butter Fly Sister.

To: krissycarpenter@eatcreatedesign.com

From: markbrothers@gmail.com

I will go to the fair with you only if you will walk machinery hill with me at the fair.  Rodeo sound great been thinking about getting some horses for awhile now?

I see that farm is for sale just out of town.  We should go take a look?

I will pick you up in my “fancy car” as you call it at 11 only if you have coffee for the ride.

PS What about dinner Friday night in town I am in the mood for  Greasy Burgers.

Category: Church Cooks, Krissy Carpenter | Comments Off on It’s Time For Fun In Churchville