New 2013

The squiggly lined logo is new for 2013. I was drawn to the deep red tone and the squiggly lines. The random shape is drawn by hand with the aid of photo shop paint brush. I reduced the brush size to one. It feels good to ring in the New Year with quiet and simple. The Bittersweet font, a favorite, Fifth Avenue. It's been with Bittersweet from the beginning.  Download FifthAve Regular

Lennis and Patrick have both been on vacation this week. We've been watching movies while munching on stove top popcorn. You know, the shaking of the pan kind of popcorn. That's the way we made it when I was a kid.

I made tapioca pudding the other night. Have you ever made it? You're in for a wonderful winter treat, if not. It takes awhile to make but worth it. Quite similar to rice pudding to prepare. Lots of stirring over a high, low heat.

I love this winter interlude time of year. While pondering dancing thoughts of new Bittersweet ideas randomly appear. They're happy to waltz slowly by. I'm most content reading a book, sitting by the new warm stove or watching movies and making tasty winter dishes.  

TAPIOCA PUDDING RECIPE

INGREDIENTS

• 3 cups whole milk
• 1/3 cup small-pearl tapioca (not instant)
• 1/2 cup granulated sugar
• 2 large egg yolks, lightly beaten
• 1 vanilla bean, split lengthwise, seeds scraped and reserved
• 1/8 teaspoon fine salt

INSTRUCTIONS

1. Place 1 cup of the milk and the tapioca pearls in a medium saucepan and stir to combine. Let the pearls soak uncovered at room temperature for 1 hour.

Add the remaining 2 cups of milk, sugar, egg yolks, vanilla seeds, and salt and stir to combine. Place the pan over medium heat and cook, whisking frequently, until the mixture just comes to a simmer, about 10 minutes (do not let the mixture boil). Reduce the heat to low and cook, whisking frequently, until the mixture thickens and the tapioca pearls are softened and translucent, about 15 minutes. Serve warm (the pudding will thicken as it cools). Place any leftovers in a bowl, press a sheet of plastic wrap directly onto the surface of the pudding to keep a skin from forming, and refrigerate for up to 2 days.
The recipe may also be found on the tapioca box.

I also made this dish. It's a tasty winter favorite at our house. I retrieved it from a favorite International cookbook years ago. The caraway seeds are a wonderful addition. 

Spareribs and Cabbage

Ingredients:

Servings: 6

1 tablespoon olive oil
4 1/2 lbs fresh pork spareribs, cut into 6 pieces
1 large onion, sliced
1 large carrot, sliced
2 teaspoons instant beef bouillon
1/2 teaspoon salt
1/2 teaspoon caraway seed
1/4 teaspoon fresh coarse ground black pepper
1 bay leaf
2 cups water
1/2 cup vinegar
1 small head green cabbage, cut into 6 wedges
freshly-ground pepper
Directions:

1. Heat oil in Dutch oven until hot. Cook pork spareribs, a few pieces at a time, over medium heat until brown on all sides, about 15 minutes; drain fat.
2. Add onion, carrot, bouillon, salt, caraway seed, 1/4 teaspoon pepper and the bay leaf. Pour water and vinegar over pork mixture.
3. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.
4. Add cabbage; sprinkle with pepper. Cover and simmer until cabbage is tender, about 15 minutes.
5. Remove bay leaf. Arrange spareribs and vegetables on serving platter.
6. Garnish with minced parsley if desired.

Enjoy caring and sharing winter days and nights.

Warmly,

Jill 00