Misc

Wide awake after a hideously long and grueling retail shift that ran late on December 24th (last minute shoppers have NO sense of humor, or even humanity sometimes), I decided to make just one more thing... Saw this post and the deed was done! Looked great, and I had everything on hand – in one form or another... Sliced a block (8 oz) of aged, seriously sharp white cheddar, and attempted with the same sized package of cream cheese. Cream cheese didn't want to slice so I simply “shmeered”, and used only about 2/3rds of it. Arrange on a platter (I used a pie plate) The only olives on hand were from a jar and a can, but as it marinated overnight I wasn't worried. Drained and mixed the third cup of each, topped the cheeses, and decided I wanted more. So I ended up doubling the olives – just my choice, as it is yours Now, the marinade is SO basic I had to resist messing with it: one quarter cup each balsamic vinegar and olive oil, chopped garlic, one Tablespoon each fresh parsley and basil (or one teaspoon each of dry, which was my only last minute option) – I made this first and let it all soak a while. Give it a good whisk before you drizzle it over the olives and cheese. Sprinkle with chopped pimento, then wrap and chill for at least 8 hours. Even Christmas morning it was possible to find baguettes, which I sliced and toasted. While I thought that this dish would not have been hurt by a generous grating of black pepper, brother Jeff thought the balance of flavors was “spot on” as it was. Be aware – the bottom of the cheese slices WILL turn dark – they're supposed to!!! So let's see. We've got: Spanish olives, Greek olives, NY cheese, Phila cheese, French bread, Italian balsamic and basil, and, well, EVERYONE claims garlic.... Yep, it's a mash up of the best kind! I almost missed this for my family gathering... I hear there's this party sometime next week?

The computer where I have carefully stored some of my favorite recipes, some that I have yet to share with you, well, it died a few months ago. The recovery is underway, but in the meantime, I did some searching for a perfect Lemon Meringue Pie, based on what I remembered. For example, I know I'd read America's Test Kitchen's comments: “We wanted to develop a lemon meringue pie recipe that gave us a meringue that didn’t break down and puddle on the bottom or “tear” on top. We realized that the puddling underneath the meringue was from undercooking. The beading on top of the pie was from overcooking. We discovered that if the filling was piping hot when the meringue was applied, the underside of the meringue would not undercook; if the oven temperature was relatively low, the top of the meringue wouldn’t overcook. Baking the pie in a relatively cool oven also produced the best-looking, most evenly baked meringue.” ATK also used “animal cracker” crumbs to strengthen the crust, as well as add a touch of flavor... Which led me to THIS recipe from Food.com. No animal crackers in the house, but graham cracker crumbs were an acceptable sub. So I made the crust using this recipe – three, count 'em, THREE TIMES!! The first was absolutely beautiful – yellow and white from the butter and shortening showed through – but I didn't let it cool long enough before I tried to roll? And I SHOULD have known better, but after not waiting long enough the first time, somehow I rushed through the second attempt... Trust me, you don't want to know. Yet when I ACTUALLY FOLLOWED THE INSTRUCTIONS, the crust became nothing less than magnificent! A little thicker than many might like, but SO delicately 'melt in your mouth' good! Now, for the filling and meringue I used William and Sonoma's recipe, but heeding ATK's advice, I whipped the whites BEFORE I started cooking the lemon curd. That way the lemon was piping hot, and the meringue would fully cook on the bottom. Let your lemon zest soak in the lemon juice until you are ready to use it (strain before you cook with the eggs, if you like) – while the tiny bit of 'chew' is not a bad thing, letting it soften might be better. Five minutes in a hot oven, then another twenty sitting there as the oven cooled (with the door open just slightly) THIS time... I think I'll explore the cooler/longer method next time. I promise a beautiful picture of a slice soon – but I kinda owe that first peek to my friend

Just another reminder to take a moment to give thanks to those who gave so much for our Freedom. Believe it or not, I'm a direct descendant of Edward Rutledge of South Carolina, one of those 56 that signed the Declaration of Independence... so I ask you:

Have you ever wondered what happened to the 56 men who signed the Declaration of Independence?

Five signers were captured by the British as traitors, and tortured before they died.

Twelve had their homes ransacked and burned.

Two lost their sons serving in the Revolutionary Army; another had two sons captured.

Nine of the 56 fought and died from hardships of the Revolutionary War.

They signed and they pledged their lives, their fortunes and their sacred honor.

What kind of men were they?

Twenty-four were lawyers and jurists.

Eleven were merchants, nine were farmers and large plantation owners; men of means, well-educated, but they signed the Declaration of Independence knowing full well that the penalty would be death if they were captured.

Carter Braxton of Virginia, a wealthy planter and trader, saw his ships swept from the seas by the British Navy. He sold his home and properties to pay his debts, and died in rags.

Thomas McKeam was so hounded by the British that he was forced to move his family almost constantly. He served in the Congress without pay, and his family was kept in hiding. His possessions were taken from him, and poverty was his reward.

Vandals or soldiers looted the properties of Dillery, Hall, Clymer, Walton, Gwinnett, Heyward, Rutledge, and Middleton.

At the battle of Yorktown, Thomas Nelson,Jr., noted that the British General Cornwallis had taken over the Nelson home for his headquarters. He quietly urged General George Washington to open fire. The home was destroyed, and Nelson died bankrupt.

Francis Lewis had his home and properties destroyed. The enemy jailed his wife, and she died within a few months.

John Hart was driven from his wife's bedside as she was dying. Their 13 children fled for their lives. His fields and his gristmill were laid to waste. For more than a year he lived in forests and caves, returning home to find his wife dead and his children vanished.

So, take a few minutes while enjoying your 4th of July
holiday and silently thank these patriots. It's not
much to ask for the price they paid.

Remember: Freedom is never free!

We thank these early patriots, as well as those patriots now fighting to KEEP our freedom!

It's time we get the word out that patriotism is NOT a sin, and the Fourth of July has more MEANING to it than beer, fireworks, hot dogs and picnics.

[Thanks to Howard D]

Well, “need” might be too strong a word, but I wanted a 'simply nice' gift for a friend, and who can resist cookies?!? This one for Italian Lemon Drop Cookies seemed quite nice. The batter went together in no time at all, and since I used a mini icecream scoop, they all came out about the same size. Shape, however, was another thing! If you want perfection, I'd roll them into little balls – but I liked the rustic (and home-made) look inherent in the variety. Light and airy, not too sweet with a distinct lemon flavor, you could stop right there. But this recipe called for a thick glaze – sprinkles optional, but I quite liked the finish look Don't let the preparation time fool you – that is only until you take them out of the oven. They must fully cool before you ice them, and it DOES take a while for the frosting to set to the point you can stack them. Now, since I was on an Italian theme, Pinoli/Pignoli/Pine Nut Cookies seemed a delightful compliment. Based on almond paste (my grocer didn't have any, so I made my own), these cookies are pretty much nuts, egg whites, and sugar. Don't be disappointed that the actual cookie is made with almonds – so much less expensive than pignoli, trust me! Now THIS recipe SAID to roll into balls – but my egg whites must have been larger than they planned, because that wouldn't have been possible. Using the same scoop, THESE turned out perfectly round? Go figure... I've gotta say I was very happy with both results – one crisp, the other slightly chewy... and definitely, well, hopefully, totally enjoyed.

I little off point (NOT about cooking), but something I experienced today I wanted to share.

I worked layaway for a couple hours this evening. Everyone was making their final payments and taking their boxes of goodies home. I started to ring up the young woman the same way - and she stopped me. With tears in her eyes she told me that she needed to cancel her contract, as she couldn't even make the minimum payment.

A couple from the back of the line walked up and handed her a $100 bill! He asked me if that would cover it, and then handed her another $20 and told her to take her package home tonight.

I don't think I've ever seen sorrow turn to joy so dramatically. We were all in tears, hugs were exchanged... My feet still hurt, but my heart is much lighter now.

Enjoy your shopping, your gifts - both given and received - but remember the reason for the season!

Joyous Christmas to all.

The opening scene in the pilot of “Desperate Housewives” was at a wake. Everyone was coming in carrying some dish that they had prepared. The narrative said something about how it was instinctive, universal… it stuck with me. I’ve been thinking about that, and now have a theory as to why – it is nurturing in the most tangible manner. While the intent is not to feed the body – well, maybe a little - it is more about feeding the soul. You bake a cake for a birthday to show someone that they’re important to you. You cook all day on Thanksgiving to celebrate family and gratitude. And in the worst of times, we hope to fill a little of the hole that has been left behind with our shared sorrow, memories of joy, and a need to comfort. Somehow food is a language of the heart. I’m making Food for the Angels today. If not the cake, at least these thoughts can be delivered. Prayers to you and yours [originally posted April 2012 - unfortunately, circumstances require a re-post]

I'm working in retail these days, and well, I don't have to tell you, this is a busy time of year. Did I say “busy”? More like chaotic! Extra hours, extra product, extra insane shoppers (I said that lovingly)... Comfort food is in order, so I'm making a big pot of Pasta with Prosciutto, Peas, and Cream - covers most of the food groups, right? For health reasons, I've upped the protein and veggie a touch, and went with 12 ounces instead of a pound of fettuccine. Would have gone with whole grain pasta, but didn't find any, so... Yeah, THIS will help me get through the madness Gotta have at least ONE real meal a day, right? And I'm missing the family gathering (though I'm promised a plate)... Fruited greek yogurt and home made egg and english muffin sandwiches (with chipotle sauce!) will round it out nicely. And just a reminder to all my dear readers: Enjoy your shopping, but PLEASE be kind to the people who are missing their own family time, working crazy hours, and doing the best they can under difficult circumstances. Most of the inconveniences you might run into along the way are NOT their fault!

Something wonderful and most noteworthy happened, and while I'd love to go out with some friends and celebrate, I have an early morning tomorrow. So the next best thing (for tonight) is to bake something. This one's been floating around on Facebook, and it looks absolutely scrumptious – which is just how I feel! I found what looks to be the original link for Lemony Lemon Brownies, and that's the project tonight. It seems odd to me that you cream the butter and sugar WITH the flour as well, but it worked. Make sure you start off at a low speed, though. It could get messy... Baked and done in no time at all! (the edges aren't really that dark - that's just the reflection of the dark countertop) Now, I DID take the advice of the “floating” version, and iced in two layers – the first one soaks in just a little, even when spread on your fully cooled pan, so this gives you an extra “lift” and helps accentuate the delightful glaze. I'm thinking that a little more 10x/confectionery sugar would be a good idea... While only one thing could sate my cravings at this moment, this is a pretty good consolation prize I'll definitely be making these again!

You might have caught the post where I had surgery on my wrist recently, which affected my hand strength. About a month now, and while I have lot of use back, I'm still not quite 'up to snuff'. Still don't quite have the ability to use a knife properly (as if I EVER did ), and foolishly tried to pick up a Pyrex 10'x13' dish, which EXPLODED across my entire kitchen... I DID manage to chop some nuts, tho I cheated and used both hands...

But I LEARNED some stuff! Like, you can BUY chopped onions. And bell peppers. I tried both the fresh and the frozen along the way, and I've got to say I like the frozen ones better, presuming that you are going to cook them. A tad watery if used in salads and such.

A friend sent me a couple tips - 'get yourself some inexpensive rubber shelf liner from the dollar store. Cut into placemat size pieces. Place under bowls when stirring, or under your plate when eating, to keep things from moving round on you.'

'Also slide your pots/pans on and off the stove onto the counter so you are not picking things up with two hands.'

The MOST important lesson was that good friends are always there! I've been living mostly on pre-made stuff, but a couple gave me a meal along the way. A BIG THANKS to Salyab and Valerie for helping to keep this page active <3

I'm going grocery shopping tomorrow, and I promise some good posts soon - but in the meantime,

THANKS for sticking with me!!!!

Trust me! Watching me use a knife with my left hand is scary enough – using my right is simply demonic! I miss REAL food!!! But I can still bake So tonight's choice was pumpkin crunch bars. Open a couple cans, whirl with the mixer, add a couple more things... Sprinkle, pour, bake. Yeah, it would have been prettier with CHOPPED nuts, as it called for – but no knife strength, remember? They don't seem firm enough to hold as bars, like brownies? But mighty tasty, warm or cold...