Monday, August 30, 2010

THE WELLINGTON GIRLS 2010

Back Left -Elynn Shorts Branch, Olivia Gonzales Moreton, Me
Front Left-  Karol Thayn Hartley, Norene Norton, Louise Pierce Jones

You know God had a hand in your life when he let you grow up with girls who always inspired you to do good and be good.  We try to get together every couple of years and this picture is only half of us.  It was interesting that there were hardly any girls a year younger or a year older than us in the little town of Wellington, Utah. There was a large group of us who went to school for 12 years together.  We were nice girls who played together amiably and respectfully and we had a lot of fun.  Sometimes our fun was just sitting on a log in the wash and talking about our dreams.  We still have dreams but now mostly we have memories that can keep us chatting all day and into the night.  These women still inspire me to want to be better. 

-"In a sense we make up all our relatives. . . fathers, mothers, brothers, sisters and the rest....We take what we know, which isn't ever the whole story, and we add it to what we wish and need, and stitch it together into some kind of family quilt to wrap up in on our mental couch."  Robert Fulgum,  "All I Really Needed to Know I Learned in Kindergarten"

Thank you dear friends for being a piece of my family quilt...you are "the rest."  and the best!



 

Sunday, August 15, 2010

FLOWERS - A LEGACY



A floral designer partners with God in arranging His most beautiful creations to celebrate birth, death and everything in-between. My mother didn’t work outside the home until we were all in school and then mostly part time doing menial jobs like motel maid or waitress. Then on one bright lovely day she answered an add in the local newspaper for a job caring for plants at Slaughs greenhouses in Price. It changed her life. It gave her a career.

When mother returned from her motel or waitress work her face would be flushed and her body slumped with exhaustion but not at the greenhouse.  There was a visible serenity at the end of her day. She often commented on the smell of the moist air and the joy of the sprightly new plants and exotic roses. Mother worked alone in a quiet meditative state planting, watering, pruning and picking the fresh new blooms for use in Slaughs Price floral shop. It was a job she never stopped being joyful about.

It all changed after a couple of years, when the Slaugh family invited mother to learn flower design, and perhaps not a change for the better. Memorial Day, Valentines Day, Mothers Day, funerals and wedding are pressure cookers in floral shops but my mother adjusted and she was a good designer, trained by her coworkers in a very traditional method. Working gave my mother some freedom and independence that was good. My dad was very tightfisted with money and she never really had things she needed or wanted until she had her own income. Floral Design was a perfect fit for her artistic nature and she created with joy all the remaining days of her life. The last 2 years, before her untimely brain tumor, mother sold her silk floral designs in Aunt Addys with me. She wanted to continue arranging florals even as the tumor was ravaging her body.

I have my mother’s artist genes, for sure. I started sewing at a young age and it was a creative adventure for me. (Read “Things I Have Sewed”) I eventually moved to crafts of various kinds including sewing crafts. Silk flowers became the rage in the 80’s and when a group of friends opened a co-op gift shop I began arranging silk flowers, with no training other than having watched my mother. I never cooked when I was young but my mother cooked so I knew it was something I could do if I wanted to. So it was with floral design.
My style eventually evolved apart from my mothers, as happens with all artists, and my creations sold well in Aunt Addys gift shop. I became a silk floral arranger, working in my basement, obsessed with it, as I had been with sewing and crafts, for the next 15 years or so. Those little Chinese guys do an amazing job of creating copies of God’s beautiful flowers and I loved them all. Perusing the wholesale houses for new flowers was like what I imagine a drug high would be. For some years Mike and I or my mother and I picked a van load of rice grass in Spanish Fork canyon to use as filler for my arrangements when the “country” look was in. I made wreaths with hand picked grapevines and a beaded weed that grew in the hills behind our Farmington house. I sit here writing this not quite understanding my drive. I didn’t need to work. I had better things to do, like being a mother. I have some regrets.

When Maren was in High School she made some small arrangements and wreaths to sell in the store. She had an obvious talent from the beginning. The first year after high school, when she was attending Salt Lake Community College, she answered a newspaper add placed by Tai Pan Trading. At the time they were a one store wholesale floral seller but have expanded to almost 6 mega gift stores. In the beginning they created mass-produced floral designs to sell in grocery stores and also design ideas with store merchandise. Maren was hired and worked there until she married and moved to South Carolina. Needing a job in her new town, she found the biggest and best floral shop in Columbia, Rosewood Floral, and talked the owner into teaching her how to arrange fresh flowers. (Mary became Maren’s mentor and mother figure) One year later Maren won second place in a state design contest, unheard of for someone working in the field for only a year and so young. Oh, and she was going to school full time getting on the deans list.

Maren moved from the big flower shop to Chinaberry, a small upscale gift, floral shop combination. They were often hired for the cities most expensive weddings and parties. Once when I visited Columbia her boss Peggy told me about a wedding Maren designed that cost $20,000, just for the flowers. Peggy said they were all blown away as Maren went into the woods and pulled out vines to drape on the stairway of the reception center. Her boss said the flower arrangements and garlands were amazing. Everything she did was uniquely Maren, with flare. She definitely has her own style.

After finishing her merchandising degree Maren got a job with a tile and granite store helping customers design their kitchens. She was good at that also. After 8 years in South Carolina she moved back to Utah taking a job with a Salt Lake granite installer. A few months later she bumped into her old boss from Tai Pan in Home Depot. He asked her what she was doing and if she would like to come back to work for them. In the last 5 years she has opened 5 of Tai Pans new stores, doing displays and floral design. She is now working on the 6th store in California.

So Mother, you started something. Isn’t it interesting how taking that job in Slaugh’s Nursery affected your female prodigy. Was it genes or environment? I am not sure but it has bonded us together if nothing else.
My mother Mollie Marvell in her Slaugh Floral Days


My wedding flowers arranged by my mother


First botique with my mother.  The beginning of my flower days.


Newspaper article about Aunt Addys
The first co-op gift shope in the state


Maren's College Graduation - University of South Carolina


Maren her Rosewood Floral days


Maren with coworker at Chinaberry

Wednesday, August 11, 2010

MARINADE FOR MOIST CHICKEN BREASTS


Grilling or broiling chicken breasts are less than satisifying because they taste dry and very dry.  I adapted this recipe from  my friend Janet Thaeler who used the finished product to make Cordon Bleu.  She told me they were, "so moist."  I thought, "Why not for grilled chicken."  It works.  Much improved taste and texture.


1 Scant tsp salt
1/4 - 1/2 tsp. black pepper 
Cayenne pepper – a little or a lot or none
1-2 cloves of garlic grated  (your taste in garlic)
½ tsp. baking powder
2 T. white wine or apple juice  (I buy those little boxes of Juicy Juice and always have a small amount on hand.)
2 T. olive oil
Cut 4 chicken breasts into 3 pieces and pound until equal thickness.  (Pounding ensures not over or undercooking any part)  Put in a glass bowl, with the marinade, and refrigerate for a few hours or overnight. (the longer the better)  Grill, broil or brown on the stove. Don’t overcook.  Good in anything that you need cooked chicken. 

Sunday, August 1, 2010

GRILLED CHICKEN AND PINEAPPLE QUESADILLAS



The Pioneer Woman had this recipe on her blog. http://thepioneerwoman.com/cooking/2010/05/grilled-chicken-pineapple-quesadillas.  I was having guests and wanted to make a light supper so decided to give it a try. I thought it was good but I like ham and pineapple pizza. This is a take off of that kind of flavor. My guest wanted the recipe so I will make it again (plus my husband ate it). I changed and clarified a few things from the PW.  I did use fresh pineapple but I think you could grill some canned pineapple rings or not grill it at all just use pineapple tidbits. 


Ingredients

 8 whole Flour Tortillas
 2 cups Grilled Pineapple, Sliced
 3 whole Boneless, Skinless Chicken Breasts
 Salt And Pepper, to taste
 4 cups Monterey Jack Cheese, Grated
 1 whole Jalapeno, Sliced (seeded if you don’t want the heat)
 Cilantro as desired
 Barbecue Sauce (Costcos Sweet Baby Rays my favorite)

Preparation Instructions

To grill pineapple: cut in wedges and grill over low heat. Brush with BBQ sauce. Cut into cubes.

Grilled Pineapple

Pound the chicken to uniform thickness.  Sprinkle chicken with salt and pepper and Cajun spice or garlic and a bit of chili powder. Toss with a little olive oil to coat. Grill or broil on both sides until done. Brush with barbecue sauce. (I love Costco’s Sweet Baby Rays BBQ sauce) Set aside and slice into very thin slices.

Grilled Chicken

Warm griddle over medium heat and put a little oil (PW used butter but it browns too fast) in the pan. Slightly toast tortillas on both sides (brown on one side), then remove from griddle and set aside.

To assemble, sprinkle four grilled tortillas with half the grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro, if desired, drizzle extra barbecue sauce over the top and the remaining cheese. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)

Assembled ready for more cheese and top tortilla

Add to oven to warm, or back to skillet to warm, until cheese is melted. (I put them on a cookie sheet and in a 300 degree oven for 10 min to melt the cheese rather than grill them since the tops were already grilled.) Cut each quesadilla into 4 wedges. Serve with sour cream, guacamole, and lime wedges.