The other day someone asked me what I did to relax. It’s an interesting question since what I do to relax and recharge might be someone else’s idea of landing in the seventh circle of purgatory with the flames turned on high. Still I was the one being asked the question so here are my answers:
There’s a fair amount of fluidity to what is on or off my relaxation list at any given time, though cooking and reading have pretty consistently had a spot. There’s a chance that some things may make a comeback (beekeeping), while others will decidedly stay in the past tense (running, macramé and reupholstery). It’s my list, so don’t judge.
While cooking is at the top of my list, I realized it didn’t have to be my cooking. I am truly tickled when someone else cooks for me. It’s honestly such a treat, and it happened last night. My husband made us a pot of his Kielbasa Stew to take the chill off.
Shawn’s been making this dish for me since we first started courting over twenty-two years ago. The first time was probably during the blizzard just after we met. While this stew is never the same, it is always delicious. Simple, straightforward food for a cold winter’s night. Serve with a game of backgammon and it’s sure to be a relaxing evening. Continue reading
Last Friday there were five more candles on my birthday cake than there were when I started this blog. Yup, it’s that time of year. Time to sing the song, put on the birthday hat, and celebrate. Which all happened after a day of zooming back and forth across the state.
Since Isabelle needed to pop over to Hanscom Air Force base to tie up some AFROTC stuff the celebratory birthday eating began at Sofra in Cambridge with their Turkish style breakfast and a pistachio pop-tart. Ana Sorten’s flavor combinations are truly five-star. If you ever are in the greater Boston area I would highly recommend you make time for a detour to check it out. Of course if I, like my sister, lived a few miles from Sofra’s front door I might stop cooking all together.On our drive back to western side of the state Isabelle asked what I wanted for my birthday dessert, since it’s a tradition in our family that the birthday gal or guy gets to choose the meal and dessert*. Jokingly I told her I wanted, “all the deserts associated with Massachusetts – Boston Cream Pie, chocolate chip cookies, and Indian Pudding.” It wasn’t clear who was going to make the birthday dessert(s) but I knew that somehow there would be something sweet to fill the bill. Honestly I would have been happy to make my own cake/dessert since being in the kitchen is so relaxing; I just didn’t have the time.
When everyone had reconvene back at the house in the early evening we popped over the bridge to the Blue Heron Restaurant for cocktails and hors d’oeuvre. Shawn had a fabu dinner planned at home for later, but I wanted a little bit of an adult beverage sparkle as well as a few foods I was unlikely to cook at home. Their hand cut french fries with homemade truffle mayo are swoon-worthy, as are their chickpea coated fried calamari.
With my birthday bookended by visits to two of my favorite eateries, followed by hubby grilling up some lamby chops, it was a pretty sweet day in the food department. The proverbial cherry on top was Isabelle directing Russell (via text) to stop by Paul & Elizabeth’s restaurant to pick up a few servings of their Indian Pudding. My 55th birthday was complete.If you didn’t grow up in New England, or spend some time here, it is likely that you have no idea what Indian Pudding is. Continue reading
The kids are home from college and catching up on some much-needed rest. I’ve done my shopping, though I’d forgotten about the locust-like tendencies of teenagers and twenty-somethings who have been surviving on dining hall food for months, so I’ll be off to the store again this morning for a few more staples. It is gratifying to see that both Isabelle and Russell like to cook and it is usually the first thing they do when they get home.
This year we’re going to try something new. Not to eat, since that will consist of our tried and true favorites, but rather to read. Seth Godin’s Thanksgiving Reader *. It’s a a free download you can print out and share at your Thanksgiving meal.
Every time I opened the fridge last week there it was, staring at me and silently saying in a sing-song voice, “My sell-by date is coming up. You’d better do something with me…” I know what you’re thinking, you think I was hearing things, that this was all in my head. Nope, it really was taunting me from the top shelf – a partially used, industrial-sized bucket of cottage cheese.
If you’ve stopped by this blog lately you know that Shawn and I hosted a coffee hour at our church a few weeks ago. I went a wee bit overboard making tons of food, which of course tired me out, and the food fatigue led to some whining on my part (and a fair amount of resting on the couch), but I’m going to stop now because it also led me back into the kitchen and gave me a handful of recipes to share with the people who stop by this blog (as well as my knitting group, and the Altar Guild, and the neighbors). I promise to try to pace myself better next time. Let’s just say it has been awhile since I’ve cooked for 100.
So, back to the talking cottage cheese. I knew when I bought it I wouldn’t use it all, but honestly buying the five-pound bucket at Restaurant Depot was cheaper than buying just the right amount of normal-sized containers of cottage cheese at my local grocery store. However all those years of cooking in restaurants had trained me not to waste food, so I couldn’t bring myself to throw it out. Instead I dug into my recipe box and found Mary Massad’s recipe for Cottage Cheese Dilly Bread. I wanted to really notch up the subtle flavors of scallion and dill so I used five times what the recipe called for, and it turned out that super-sizing the flavoring agents was a very good idea!
Sometimes you never know what will suit. You can make all the educated guesses you want, but people will surprise you with their likes and dislikes.
So it was interesting for me to note which foods went first at the church coffee hour Shawn and I hosted a few weeks ago. In the blink of an eye two dozen of Rick Ellis’s deviled eggs disappeared, which made me glad, since they had been the last thing I prepared the night before and I almost didn’t make them thinking I had plenty of food (which I did, but then you have the question when is enough enough?). Inspired by Julia Child, the hard-boiled eggs first have their yolks pressed through a chinoise sieve so that the yolks transform into yellow yolk clouds. Next some room-temperature butter blended into the yolk clouds (along with a spoonful of dijon, mayonnaise, a squirt of fresh lemon juice, and a dash of cayenne) which combines to make these the most etherial deviled eggs that will ever pass your lips. Tired and cranky as I was the night before I was glad to have made the effort when I saw what a hit they were.The next platter of food to vanish was Isabelle’s Vegan Pumpkin Date Nut Balls. It almost doesn’t feel like a recipe to me since they don’t go in the oven or get cooked, but they were a smash hit and people were popping them into their mouths as if they were candy. Continue reading
This year we have had the quintessential fall. Bright reds ranging from deep burgundy to jammy crimsons, flaming oranges, and amber yellows. A few weeks ago our first frost mellowed the hillsides into a more subdued, yet equally glorious, pallete. Truthfully it has felt a little surreal to be experiencing such a picture-perfect autumn. Often during this season I whine, wishing the colors were just a bit more intense and the leaves lasted just a little bit longer on the trees. However I have no complaints for 2015 – this fall has been perfect.While I have been revelling in the colors there is also a bittersweet edge to the season. November heralds – at least in Massachusetts – the end of the local farmers markets. Golonka’s, my neighborhood farmstand, closed up for the season last Saturday. Each week at the various farmers markets I visit there are less venders, and the colors of available produce are, like the season, becoming more muted. Still, there are delicious ingredients to fill my baskets with so I just throw on a scarf and sweater then venture out to see what is being offered.About a month ago I was in Hudson, New York Continue reading