Add On My Blog Site

Posted on by theexileskitchen by Amanda Ellison Anglin

I apologize if any of you have seen an add for Planned Parenthood on my blog site theexileskitchen.  I do not support that organization. Children are precious and, where they may come at inopportune times in our overly selfish lives, I would never condone getting ‘rid’  of a baby.

I had a miscarriage 22 years ago. The hospital bill came to me with the treatment listed as a dnc due to a spontaneous abortion. Yes, that is what happened, but the word abortion is so negatively charged, and rightly so, that it wounded me a second time.

I wanted every baby I was pregnant with. God gave me 3 sons here on earth. One child waits for me in heaven. And some day in God’s timimg, I will meet that beautiful child.

I am hurt and appalled that the Planned Parenthood ad was foisted onto my blog site. Again, I did not request it, nor do I ask you to contribute to them. I dont know who to talk to to have it removed. And I pray that you, the readers of theexileskitchen,  do not believe for one second that I approve of that organization.

There are Crisis Pregnancy Centers all over the country. If you find yourself with an unplanned pregnancy, contact them, not Planned Parenthood.  In the Pike County area in Mississippi their phone number is 601-684-3987 and they are located at 406 Delaware Ave, McComb, MS 39648.

Matthew 19:14

Psalm 139:14

God, bless the children and forgive the wicked practice of killing the unborn.

August Cookie of the Month: Cranberry Pecan Shortbread

Posted on by theexileskitchen by Amanda Ellison Anglin

This recipe incorporates two of my favorites: dried cranberries and pecans. Shortbread has a minimal amount of ingredients. Easy. Great with hot or cold tea, afternoon coffee.

Ingredients:

1 1/4 cup of Land-O-Lakes butter, softened

1 cup powdered sugar

2 1/4 all-purpose flour

4 oz chopped dried cranberries

1/2 cup chopped pecans

A couple tablespoons of granulated sugar and powdered sugar in separate bowls

What to do:

Cream butter and powdered sugar till fluffy. A 1/4 cup at a time, add the flour; Mixer on low, so not to flour up your kitchen. Then add in the dried cranberries and pecans. This dough is stiff.

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Divide the shortbread into thirds, form  two logs, wrapped in parchment paper and label it. Placed in the freezer, it will be ready for gatherings this fall.

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Roll the last part of the shortbread into 1 inch balls and place an inch apart on a parchment lined cookie sheet. With a little glass dipped in granulated sugar, flatten the shortbread.

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Bake in a preheated 325° degree oven for about 15 minutes, depending on your oven. Don’t over brown these cookies. Shortbread is light in color.

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Cool the shortbread slightly on the cookie sheet, then roll in the extra powdered sugar. Next, cool completely on a wired wrack.

These shortbread cookies are light and buttery. I can’t wait for afternoon coffee.

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Shortbread Blessings from the Exile’s Kitchen.

My Grandmother’s Scarf

Posted on by theexileskitchen by Amanda Ellison Anglin

To the reader in India, who has looked at this post, will you tell me, please, why? Is it the title? Is it that I wrote about renovating my old farmhouse? Is it that I told how melancholy it is to have a child go away to college? Is it the mention of my difficult past with natural disasters? Is it the little thought at the end of my inspirational Grandmother? Really, I’d like know. Thank you for visiting theexileskitchen. Blessings.

theexileskitchen

Randomness

Last week it rained. The week before that it rained.  And the week before that. It’s soggy. None of my family in the Baton Rouge area were personally affected, but they are helping with the clean up and tearing out. Brings back childhood memories- sad, scary ones. This flooding in Louisiana is worse than what we experienced in 1983. My heart goes out to my native city. Our church collected needed items last Monday. I gave what I could.

My youngest went back to school Saturday afternoon. All day he kept asking if I was going to miss him.

“I already do and you’re not even gone yet,” was my answer.

He threw open his big arms and said like he did when he was little: “Hug?”

I hugged. He packed. Getting into his truck, he hesitated, jingled the keys.

“You know, if you need anything, just call me.”

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My Cup of Coffee Went to Heaven and Came Back For Me to Enjoy

Posted on by theexileskitchen by Amanda Ellison Anglin

When I was in England a few years back, the ladies of the New Milton church we were helping that week served us cream and fresh berries one evening. One bite and I asked, “Okay, what’s in this?”

“Oh, that’s the clotted cream you’re tasting,” was their off handed answer.

Weird name, but Oh my gosh! Hard to describe, but Oh my gosh! Here’s the nutritional values for this gift from heaven.

https://www.eatthismuch.com/food/view/english-clotted-cream,569770/

A happy memory of that week in New Milton popped into mind a few months back and I have been researching recipes and trying them out.  I remember asking Julia, a lovely little lady from an afternoon spent at her dining table and back garden– y’all, Bill and Julia had a gorgeous garden, packed with flowers and vegetables.  I made the mistake of calling it a yard and they when they bristled at my very American gaff, I quickly corrected and said, “I mean garden!”— anyway, I asked Julia for a recipe on clotted cream and she just waved her little hand in a dismissive manner. “Just pour it in a dish and put it in the oven,” she answered.

And it is that simple. And it’s so dang good you’ll think that it can’t be that easy. Heavy whipping cream plus nothing. Kinda like salvation: Jesus plus nothing…

Here’s what I’ve learn to do:

Pour 2 cups heavy whipping cream into a shallow baking dish. Place in a 175° oven. Close the door and leave it alone for 12 hours. Don’t stir it, don’t jiggle it. Leave it alone. I usually put it in the oven a couple of hours before bed and when I get up the next morning it’s ready to come out. Cool to room temperature, cover in plastic wrap and place in the refrigerator for another 12 hours. It’s worth the wait. The top layer will be deep golden and uderneath that is a creamy white layer. The cream solids seperate from the whey. Scrape the solids into a jar and put a lid on it. The liquid left in the bottom of the dish can be used in baking.

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This evening I poured it into my cup of coffee, sending it to heaven and back! People are putting all kinds of things in coffee these days, from butter to coconut oil so, why not clotted cream whey? Swirled it around, turning it a lovely cafe ole` color. The fat glistening on top.

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Simple summer supper was a cool one tonight: Vanilla Greek yogurt, fresh blueberries, and a big scoop of clotted cream! If you’ve got a do-nothing weeknight, try out this clotted cream recipe.

Blessings from the Exile’s Kitchen.

Revisiting A Dorm Room Recipe

Posted on by theexileskitchen by Amanda Ellison Anglin
School starts next week, here in our part of the world. If you have a college student leaving soon, tuck this easy, penny pinching, portable recipe in their belongings. Breakfast is the most important meal of the day, you know?

Can This Really Be Considered Cooking or Dorm Room Fare

Posted on  by theexileskitchen

Eggs, bacon, toast or an English muffin, salt and pepper make Easy Dorm Fare Omlettes. As most dorms allow microwaves and mini fridges, this recipe is a winner for your college student.

What to do:

Crack an egg into a saucer that’s been spritzed with vegetable spray. Season with salt and pepper and lightly whisk with a fork. Lay one piece of bacon on top of the egg. Place in microwave, cover and nuke for 2 1/2 minutes. Serve either on toast or an English muffin. A little jelly adds a touch of sweetness and is great with the savory flavors of egg and bacon.

Blessings to your college student from the Exile’s Kitchen.

20160103_075559 Vegetable spray will make the microwave omlette slide from saucer to toast so easy.20160103_080508Yum! Easy Dorm Fare Omlettes

 

Bright year blessings from the Exile’s Kitchen .