Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts

Thursday, December 6, 2018

What a Fortnight!

Sis had the flu and now she has pneumonia.  It's been a rough two weeks for her and, while she is on oral meds at home, she is still coughing and exhausted.  We have reassurances from school that she'll catch up--they'll adjust her assignments and excuse the absences with a doctor's note.  Right now, she's too tired even to contemplate work.  She's not even going to see her horse often, so you know she doesn't feel well.





And right in the middle of that, Bud started throwing up and missed a few days of school himself.  We thought he might be getting the flu, too, but we were all tested and are negative.  It just must have been some virus that thankfully we didn't all catch.  Now he's just jealous that his sister doesn't have to go to school, even if she's sick.

What else?  I think I have a whole list of things to mention (pardon the repeat from my email in some bullet points, Lambeth!)


  • Did I ever even talk about Halloween?  Sis was Dean, from the tv show "Supernatural," one of the demon-and-monster fighting brothers in a show that crosses "X-Files" and "Buffy."  Bud was Dipper, from the animated show "Gravity Falls;" he's a code-breaking sleuth.  We went to the office Halloween party and then, night of, they had friends over for pizza and trick or treating and a huge candy swap at the end.  I love that they still want to trick or treat as teenagers AND that are neighbors don't seem to care about their age.
  • About the same time, I had my own party:  a hygge party, based on the Scandinavian idea of coziness.  I had a few close friends over for a casual night of comfy clothes, Frito chili pie, hot buttered rum, almond cake, candles, fairy lights, and conversation.  And we all thoroughly enjoyed it.  I didn't rush around preparing, nor did my friends expect any sophisticated entertaining--we actually curled up on the couches under various afghans! I even gave them all fluffy socks and little candles.  Delightful!
  • Our cat Hermione has developed arthritis.  She moves awkwardly and slowly, preferring little cat stairs to get on the bed or couch.  And she is always looking for warmth and so sleeps behind my knees in the bend in my legs, sits next to anyone on the couch, follows the sun patches around the house through the day, or curls up in her special heat-generating "poofs" (which have a layer of that silver-ish, heat-reflecting material they give to marathoners and people in crisis.)  Though, she can still "high tail" it for food or to chase the other female cat, Eris. To help Hermione out a bit, we're now giving her CBD oil, the non-hallucinogenic substance in marijuana (as opposed to TCH.)  They say it has a physical effect sort of like a warm bath; she does seem a bit more physically relaxed.  She has definitely relaxed a bit about Eris, so that Eris can now sleep on the big master bed during the day and was even curled up not too far from Hermione the other day (though definitely not touching.)  And our new Romeo is settling in, spending his days with Sis, who curls up in a big, soft, pink, fluffy blanket.  He even sleeps with her (which is good because Hermione won't let him on the bed in our room.)  he'll miss her when she's well, though at least he will have the blanket.
  • We have a new street!  After a few years of widening pot holes and deteriorating asphalt, the street has been re-paved.  It's lovely, though we still don't have curbs.  I've got my fingers crossed for curbs so that the water doesn't erode my yard where it meets the road as it has for a few years now, creating a wider and deeper ditch that I have to specially mark so people don't trip (especially on Halloween!)  Good thing people don't walk around much, I suppose.  Because we won't ever get sidewalks!
  • I am taking two classes at seminary (though, online) come springtime as I begin work on my MA of Religious Studies in order to become a board-certified chaplain.  One class is the history of Christianity, which will look at the different iterations (Ethiopian cave churches, Roman catacombs, evangelical tent revivals) from the early church to present.  I think it will have a lot of archaeology, which I especially like.  Second is "There's Something about Mary," which examines the different Marys of the Bible in a socio-historical and also (oh, the lingo) a "womanist biblical hermeneutics"!!!!!  The final project is to examine a contemporary representation of a Mary--I'm thinking Andrew Lloyd Webber's hippy Magdalene or the almost-Booker prize winner Colm Toibin's Testament of Mary, which depicts the Virgin as a depressed, isolated, and bitter older woman resenting her son's disciples.   I love school.  And I'm really excited to become a "real" chaplain.  Somebody needs to be there at hospice for people who aren't mainstream Christians (the Catholics have hospice covered!)--who are members of other religions, no religions, a mixture, unchurched, spiritual but not religious, atheists.  And I think I'm that somebody to offer solace and comfort (but not answers.)
  • In preparation for our Thailand trip, I'm reading a book on the Buddha which answers a question I've often wondered:  why is there no single Buddhists sacred text the way there is the Bible or Koran?  Apparently, stories of Buddha were preserved orally and only written down later (hundreds of years later), but by competing sects who slightly altered the narrative, so that they don't really agree on a particular canon.  Add to that, even those manuscripts don't survive well--I think I read that the oldest extant Pali canon manuscript is only a few hundred years old.  Nothing like Dead Sea Scrolls.  And Buddhists don't quite see the texts as "in the beginning was the Word;" textual exegesis just isn't as central to the religion.  
  • I watched the funeral of Bush 41 yesterday.  Solemn rituals and big, dramatic occasions always get to me, even if I wasn't quite mourning the late president.  The eulogies were informative--and entertaining in the way they lectured  #45 on character and charity and bi-partisanship.  I slightly remember Bush 41--I paid much less attention to politics then, but it was also less emotional, polarized, us vs them, angry.  I remember first getting riled about politics when Republicans kept trashing and attacking the Clintons, though if I think hard on it, I remember people not liking Reagan (though, much of that grew up afterwards.)  It's been downhill, civility-wise, since then.  Though I think it has also gotten dirtier--just look at Wisconsin GOP stripping the governor's office of power now that a Dem has defeated Republican governor Scott Walker--they didn't feel like he needed his power stripped when he was in office!  It's just ugly and there are few political remedies.  
  • Tulip stitch
    Even in the midst of all that, I have had time for my favorite hobbies.  I've crocheted blankets for a friend and a local fun-run raffle, even learning a new stitch, the tulip stitch.  I've been tangling as part of several online challenges, including Gratitangles 2018 and now 12 Days of Zentangle.  I love my meditative drawing practice.  I've also been reading more and have a book for downstairs, a book for upstairs before bed, and a book for the bathtub.  I've recently read a mystery featuring Fidelma, Irish nun-detective in 7th-century Ireland; the fifth and sixth Outlander books; a page or two of The Case for God, which is slow reading; the Buddha biography by the same author; and others I can't quite recall.  
  • We've also been watching a lot of tv, with two sick kids.  They are working their way through a dozen or more seasons of Supernatural.  We enjoyed British comedian Sue Perkins's exploration of the Mekong River and especially love her on the Great British Bake Off (I think we are currently watching the newly-released season 3.)  Sis has started Outlander, though without the abusive sex parts.  Bud has a few animated series he's following, including Hilda-something.  I caught up with Grantchester, the Arrow, and can't wait to watch the second season of Mrs. Maisel.  We only have one tv plugged in right now and also use it for video games--they are all playing the new Pokemon game.
  • I will delve into this at a later time:  I found proof that my ancestors on two branches of my family tree owned slaves. I have two partial names and the reference to four others. I always suspected as much, with many family members serving in the Confederacy and relatives having been in the south a century or more before the war, but learning it for fact has me overwhelmed and sad. I'm not quite sure what to do with this knowledge now....but I will do something. And acknowledging it has to be the first step.  I've joined a FB group, Coming to the Table, which connects descendants of both slave owners and enslaved peoples.  It's been informative, especially the resources page about reparations, financial and otherwise.  
  • Sadness:  on our drive to the doctor's office on Tuesday, I hit an owl which flew up in front of my car. I never saw it coming, though I was going the speed limit; we just felt the thump and then I saw the round-faced, speckle-winged bird above my left headlight, flapping backwards. We pulled over but couldn't find it.  So it didn't die right there but somehow managed to leave.  My friends think this is a good sign; I'm a bit more pessimistic.  What chance does a bird, even a big one, have against a car?  Why did it have to be a beautiful bird of prey? I'm so sad.  (And no, I'm not ready to debate why it's sadder that something I like and is beautiful died vs. something ugly or not liked, like a snake. I know it's subjective and hypocritical.)
  • Illusionists:  On Saturday, leaving Sis at home with what we then thought was the flu, we went to see a magic show on Broadway for Bud's Christmas present.  What a great show!  We especially liked the card tricks of Shin Lim, the mind-reading of Colin Cloud, and the sleight-of-hand of Darcy Oake.  In fact, Bud and I were both picked for separate tricks.  Colin Cloud read my mind!  He had me flip through a book and choose the top word on the left-hand page and remember it; he asked the same of two other audience members.  And then he "read" the word from my mind, "professional."  It really was astounding; and while I know there's a trick, I don't know what it is.  During his turn (we were seated very close to the stage in the second row), Bud was given an empty bottle in a box-inside-a-box to hold and then he chose a card out of a deck; later, of course, the card was in a corked glass bottle in the box-inside-a-box!  Now, the main "tell" that this was sleight of hand is that Oake did the same trick on Penn and Teller using the SAME CARD (5 of hearts) that Bud "chose."  I'm guessing it's a force of some kind but honestly neither Bud nor I saw it.  After the show and lunch at a nearby ramen place (Zen Ramen, not Sapporo because that dear old place has closed, forced out by raised rents), we went to Tannen's, the premiere NYC magic shop down by Macy's.  Bud had a great time conversing with the different magicians and seeing some of their tricks.  He bought a trick, a book, a beautiful Momento Mori deck, and a special card trick mat.  
  • Thanksgiving:  did I mention Thanksgiving at all? We watched the parade in our jammies that morning, particularly liking that there were two female hosts (bye, Matt Lauer!!!)  And we liked the performance by the Prom cast, complete with kissing lesbian leads (it's about a girl who can't take her girlfriend to the prom so she enlists help!)  We bought tickets on the spot, to support the show and NBC for fairing the no-doubt controversial scene.  In the afternoon, we had Mama Teacher and her son over for muffalettas, snacks, conversation, and video games, since they were celebrating on a different day, just like we were. We all played MarioKart--and had a great time.  (Sis actually came down with a fever on that Thursday night but the clinic said on Friday that it was NOT the flu.  Harrumphf.)  We went to Goo's on Saturday, because he had been working at the hospital the other days.  I made Chex mix, the sweet potatoes, the green bean casserole, the cranberry-horseradish relish, and a lemon pie.  Goo did everything else, including a lovely charcuterie.  And Mama and her parents spent the day arranging and rearranging post-its in order to organize our trip.  In the evening after dinner, the kids and Goo played video games, including this fast one where you drum to the rhythm prescribed by the game, while making little characters dance to the music.  Very Japanese.
  • BTS--Bud and I are still very much enamored of Kpop band BTS.  He practices their dance moves and I enjoy listening to the music in the car.  And we watch videos together sometimes.  When we were in NYC, for the magic show, we even went to the Line store, which sells BT21, a line of animated characters drawn by the members of BTS.  Bud got a few items, like J-Hope's horse character pillow and a key chain, and I even got a Koya (Koala, by RM) headband.  Yes, it's a cult.
  • Reiki--and no, I didn't think of Reiki next because it is a cult (ahem)--I had my second Reiki  on Sunday, with the same teacher and students as last time.  This section added some words and hand signs, which really did make it seem more like an occult thing than the hands-on meditation did.  But there was also more references to Buddhism--"the light in me sees the light in you," connecting to your higher Self or buddhahood, and forget what else.  The next session has crystals and angels, but I think I'll stop here; crystals and angels and the Reiki grid which can create continuous Reiki without your participation just takes it all a few steps too far for me.  Hands on meditation that contributes to relaxation and peace, I can handle (though, true practitioners would see it more as aligning the chakra energy wheels than simple meditation.)  And I'm looking forward to using it with hospice patients, as just another modality for care and comfort.  I did try it on the kids when they were sick (mainly because they didn't want me to tell my teacher that they had said no!) and both were relaxed afterwards, as you would be lying still with your mom's hand on your head or shoulders or chest.  I did it on myself a few days later, when my neck was stiff from too much driving, and it did release the tension, just like mindfulness meditation releases tension in my mind.  It's all from the same place, I think.  
  • In fact, I'll be going back to my PT soon to have her use her own therapy techniques (a unique combo of Western medicine and less scientific treatments) on the almost softball-sized scar tissue that has grown up in my lower abdomen and pelvic region from all the scars.  After consulting both my GI doctor and GYN and going through their tests, as well as talking at length with my caring and supportive GP, I decided that surgery isn't the answer for scar tissue which is pulling and pushing and causing regular discomfort; it'll just make more scar tissue.  I'm trying PT to try to break down some of the adhesions and meditation (particularly self-compassion from Kristin Neff) to assist my anxiety about the discomfort when it arises.  I hope it helps.
Whew, I think that's it for now.  I've blown through 30% of my laptop battery and a full hour of quiet between Mama's departure for work, Bud's departure for school, and now Sis's late arising.  Time to get up and get to the rest of my list . . . . 

Thursday, November 30, 2017

Belated Thanksgiving

What a wonderfully odd Thanksgiving we had!  I didn't cook the meal, for the first time in something like 20 years.  My BIL Goo cooked.  On Saturday.

And it was marvelous.

He mainly cooked my recipes, but he did a few of his owns.  Lots of appetizers, most of them cheese.  He had a cheese platter, a bake brie, a traditional caprese platter, crackers with salmon and cheese and dill, dates stuffed with goat cheese and pecans.  Plus the Chex Mix I brought.  It's a good thing the turkey took extra long so that we could eat a lot of them all!

For the main dinner, we had turkey, dressing, green bean casserole, yams, and cranberry sauce, plus roasted beets with goat cheese and also this amazing roasted squash and kale salad with spiced nuts, cranberries, and maple viniagrette.  I loved the spiced nuts all on their own, but they were especially good on the salad.  Sis ate the squash all alone.  The green bean casserole was made with French cut beans, which cooked more easily.  

And it really was delightful not to cook, not to host.  I helped, of course, as did we all.  Sis really enjoyed being in the kitchen with Goo.  She made the gravy all by herself and helped with the yams and pumpkin pasties.  Bud helped with the beets.  Goo is really good about teaching and guiding the kids, and worked with them on knife skills ("open stance," how to hold the knife, proper ettiquette.)  And we all chatted all the while.  Goo's kitchen is open to the living room, so that he wasn't cut off from the socializing like we can be at my house.  And, unlike when I cook, he didn't quite clean as he went!  But then he is a bachelor.  And an amazing cook.

I wish it wasn't quite so late when we were done--it was after 9 pm when we finished eating dinner--so that we skipped dessert together and didn't have much time to chat together.  I think we were all tired.  But I'd do it again in a heartbeat.  Maybe he can do Thanksgiving and I can do Christmas.  It would be nice to share.  As Sis noted, I wasn't as grumpy or stressful about cooking.  And that makes the holiday better for all of us.

(Except maybe Goo, who more than once acknowledged that it was a lot of work and he didn't know how I'd done it all those years.  With a lot of help, I'd say, and not as much good grace.)


-=-=-=-=-=-=-
Roasted Squash and Kale Salad with Spiced Nuts, Cranberries, and Maple Viniagrette from Serious Eats

  • 2 1/2 pounds (1 kilogram, about 1 large or 2 medium) butternut squash, peeled, seeded, quartered, and cut into 1/2-inch pieces
  • 1/2 cup (120 ml) extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 large bunch (about 8 ounces; 250 grams) lacinato or curly kale
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground nutmeg
  • Pinch ground cloves
  • Pinch cayenne pepper
  • 1 tablespoon light brown sugar
  • 1 1/2 cups (about 8 ounces; 250 grams) pecans
  • 1 small shallot, finely minced (about 2 tablespoons; 20 grams)
  • 2 tablespoons (30 milliliters) maple syrup
  • 1 tablespoon (10 grams) whole grain mustard
  • 1 tablespoon (15 milliliters) sherry vinegar
  • 1 cup (about 6 ounces; 200 grams) dried cranberries or cherries

  1. 1.
    Adjust oven rack to center position and preheat oven to 400°F. Toss squash pieces with 2 tablespoons (30 ml) olive oil and season with salt and pepper. Arrange in a single layer on a foil-lined rimmed baking sheet. Bake until squash is tender throughout and well browned around the edges, 45 minutes to 1 hour. Remove from oven and allow to cool completely before attempting to remove from foil. Carefully remove squash from foil using a thin metal spatula and transfer to a large bowl. Set aside.
  2. 2.
    Meanwhile, pick leaves off of kale stems into a large bowl and roughly tear with hands; discard stems. Drizzle with 1 tablespoon (15 ml) olive oil, season with salt and pepper, and massage until well-coated in oil. Transfer to a foil-lined rimmed baking sheet and bake until wilted and crisp in some spots, about 10 minutes. Remove from oven and transfer to bowl with squash.
  3. 3.
    Combine cinnamon, paprika, nutmeg, cloves, cayenne pepper, and brown sugar in a large bowl. Add nuts and 1 tablespoon olive oil (15 ml), season with salt and pepper, and toss to coat. Transfer to a rimmed baking sheet and bake until toasted, about 5 minutes. Remove from oven, allow to cool slightly, then add to bowl with squash and kale.
  4. 4.
    In a medium bowl, whisk together shallot, maple syrup, mustard, and vinegar. Whisking constantly, drizzle in remaining 1/4 cup (60 ml) olive oil. Season to taste with salt and pepper.
  5. 5.
    Add cranberries to bowl with squash, kale, and nuts. Toss with half of dressing, taste, and add more dressing as desired. The dressed salad can be stored in the refrigerator for up to 5 days. Let it come to room temperature or briefly microwave until warm before serving.

Monday, November 20, 2017

Thanksgiving Week

I keep forgetting that it's Thanksgiving because I'm not cooking the big dinner this year.  My brother-in-law is!  He's got his own place now and more free time and so he wanted to host.  And I'm thrilled.  Though, I kept forgetting that Thanksgiving was this week.  I'm sure we'll help with the cooking.  Sis has promised to bring the rolls; I'm thinking of baking an almond cake that we like.

Family dinner isn't until Saturday, though, so we'll spend Thursday in our pjs, watching the parade, and eating some food we have ordered from a local soul food place.  Mama wants to get out the Christmas decorations and be ready early this year (which makes sense because we don't have many free days in December.)  We'll see if we muster that much energy.

The kids had energy on Sunday and helped make 200+ pies for a local soup kitchen with the children's service team at church!  It's one of our favorite service projects.

Wishing you and yours a wonderful Thanksgiving!

Friday, November 25, 2016

Ate Dessert First

It was an unusual Thanksgiving for us, though we had pretty the same guests and menu.  Our goal was a relaxing, low-stress holiday with more time for connection.  To accomplish, since I do all the cooking (and that won't change), this year we changed the menu somewhat--fewer dishes and not everything made from scratch. (Sure, my heart hurt a bit to forego seasonal, fresh, and even organic for this celebration of food and family, but, when I did do all that, I could rarely even enjoy it.) Gone were three kinds of homemade cranberry sauces in favor of that jelled can that holds its cylindrical shape.  Gone was the homemade mushroom cream sauce for the fresh green bean casserole in favor of, gasp, cans of condensed soup and green beans.  The extra sides--brussel sprouts, mashed potatoes, roasted butternut squash, spinach salad, broccoli rice casserole, lime jello salad, whatever--were banished.  So were the three pies usually made by me (pecan, pumpkin, apple); I made a cake instead and bought the pies from the special pie shop.  And we only had two appetizers--Texas Trash and cheese dip.  The turkey (made using the new NYTimes splaying method with dry rub), gravy, rolls, yams, and dressing remained the same.

And you know what? I got to sit and enjoy the parade!  We watched and chatted and laughed and didn't worry about the cooking.  I drank coffee and ate orange biscuits with the family and my in-laws.  It beat running back and forth, checking the schedule for everything and not being fully present.

When my brother-in-law arrived after the parade, we broke out lunch.  See, second big change:  we were having our big meal late in the day, closer to 5 pm than the usual 1 pm.  This gave us more time to relax and connect, which was more important to me this year than others, with the loss of our dear Mo and my uncle and the illness of my cousin and the loss of the election and just all the shit in the world (DAPL, Flint, Syria, the need for Black Lives Matter, both the inspiring and the depressing stories of women and liberals on Pantsuit Nation, everything I'm not even mentioning, etc) . . .  But we needed to eat so . . . .

Big change number three:  we ate dessert first!  Yep, we had coconut snickerdoodles and pumpkin bread made by Goo, along with my glazed orange-cranberry bundt cake, Sis's Swedish apple pie, and several little store-bought pies.  Plus there were the appetizers and some cold Szechuan dishes Mama picked up for savories (noodles and beef.)  It was fun to sample everything without being stuffed from turkey etc.  My cake was delicious, as was Sis's own Swedish apple pie.  And I liked Goo's coconut snickerdoodles.  And we all had fun sampling the various nut, cream, and seasonal pies.  (Sis likes the lemon chess best.  I like that and the coconut cream and also chocolate peanut butter.  Tomorrow we eat the key lime!  They're small, like a store-bough chicken pot pie.)

Then the cooking started. But--change #4--I didn't do most of it.  Mama and Bud made his oyster dressing.  Bud and Goo made the green bean casserole.  Sis and Goo made the yams.  I had made the rolls and the regular dressing.  Mama, as usual, made the turkey.  And Sis made the gravy all by herself.

And it was delicious!  Best gravy ever.  It was all delicious.  And I could enjoy it much better.  I think we all did.  And not only because there weren't many leftovers.  Everybody said they liked the late meal because they weren't trying to cook while socializing or later socializing through a food coma. The kids and their uncle also liked dessert first.  I did, too.  Who can enjoy pie after turkey?  The only downside with the late meal was that my in-laws left pretty much right after we ate, but Goo hung out with us playing games and such.  We always have a good laugh.

And then it was pretty much bedtime.  A lovely day, for which I am thankful.

Especially for dessert first.



Tuesday, November 22, 2016

Food for Thankfulness

I'm getting into the Thanksgiving mood.  I did the big grocery trip today, though of course I've discovered that I'll need to do a little one tomorrow.  I always forget something.

We're going with a small-for-us meal, compared to my usual numerous sides, several pies, a few cranberry sauces, and a couple of appetizers.  Mama's family will come, just for the day.

We're experimenting with having dinner later in the day, closer to 4+ pm, instead of closer to 1 pm--we're hoping this gives us more time to relax, watch the parade together, do an activity (Mama found a fairy lights jar to make.)  If we get hungry--or if cooking takes too long--we'll eat dessert first!  The kids were particularly excited about this.

And we'll do our thankful-tree again, too (because they like writing on leaves way more than saying what they're thankful for aloud.)

  • Bud's request--"Fancy" Velveeta Cheese Dip (that's the one with ground beef and sometimes sausage)
  • "Texas Trash" aka Chex Mix
  • Candied and spiced nuts from Mama's co-workers
  • Turkey (perhaps a new "splayed" recipe)
  • Gravy
  • Dressing
  • Bud's oyster dressing
  • Cranberry sauces, jellied and also whole berry (from cans!)
  • Green Bean Casserole (not from scratch)
  • Sweet Potatoes with marshmallows
  • Rolls, homemade
  • Collard greens (maybe, our favorite Sylvia's brand)
  • Swedish Apple Pie
  • Orange-Cranberry Cake
  • Pumpkin ice cream



Trash
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce (double, at least)
1 ½ teaspoons seasoned salt
¾  teaspoon garlic powder
½  teaspoon onion powder


1.         In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2.         Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Chex website


"Fancy" Cheese Dip
1 lb. ground beef

1 lb. sausage
1 onion, chopped
2 lbs. Velveeta
1 can Rotel diced tomatoes and chilies
1 can Cream of Mushroom soup
1/4 teaspoon garlic power
1/4 teaspoon Lawry’s Seasoned Salt

            Brown meats and onion.  Add remaining ingredients and cook until onion is tender and cheese melts.  Serve warm with corn chips.


Gommie Hungry


Gravy
Be patient and really let that roux brown!
Heat 4 tablespoons grease. Add 4 tablespoons of flour. Brown til copper-colored. Stir in 4 cups drippings. Add chicken bouillon and salt and pepper to taste.

Mom


Dressing

½ cup margarine
½ cup chopped onion
1 cup chopped celery
1 bag of stuffing
2 cups dry bread (or 2 more cups of Pepperidge Farms)
1 teaspoon poultry seasoning
½ teaspoon sage
1 cup chicken stock (double this amount!)

Saute onion and celery in margarine. In mixing bowl, crumble breads and add spices and onion/celery mix. Add chicken stock. Refrigerate over night. Bake at 350°F for 45 min.-1 hour.

Mom




Yams

29 oz. can yams, drained
4 tablespoons brown sugar
½ teaspoon cinnamon
orange juice

Bake at 375°F. Add marshmallows to brown.

Mom

Green Bean Casserole
2-16 oz. cans whole green beans, drained (can also use frozen)
1 can Cream of Mushroom soup
½ cup milk
Dash pepper
1 teaspoon soy sauce
1-2.8 oz. can of French-Fried Onions

Combine soup, milk, soy sauce and pepper. Stir in green beans and ½ can of onions. Bake at 350°F for 25 minutes or until hot; stir. Top with remaining onions. Bake 5 minutes.


Big-Batch Quick Dinner Rolls
1/2 cup lukewarm water
2 cups warm milk ( 100 - 110°F)
3 tablespoons butter
2 tablespoons sugar
1 tablespoon salt
2 1/2 tablespoons yeast, instant preferred
6 to 7 cups KA all-purpose flour


I put everything in my bread machine (using 5 cups of flour and then adding 1 1/2 more as needed).  I let it knead and then rise about 30+ minutes (i.e. not the whole cycle).  And then removed the dough, made a 12 x 8" rectangle, divided it into 4 rows with 6 rolls each, rolled them into balls, and placed them into greased aluminum pie tins. Allow to rise 10 minutes.  Then I covered them tightly and put them in the freezer.  I'll defrost overnight.  In the morning, I'll preheat to 350F and bake 20-25 minutes until golden.  Yum!

adapted from King Arthur Flour


Miss B's Swedish Apple Pie

3-5 apples, peeled and sliced (any kind or a mix)
1 cup plus 1 teaspoon sugar, divided
1 teaspoon cinnamon
3/4 cup butter, melted (1/2 cup works, too)
1 cup flour (AP or whole wheat; haven't tried with GF but think it could work)
1 egg
1/2 cup chopped nuts (optional; we've also added Craisins or raisins)

Fill a greased 9' pie plate 2/3 full of apple slices. Sprinkle with 1 tsp sugar and 1 tsp. cinnamon.


Combine remaining ingredients into batter and pour over apples. 

Bake at 350F for 45 minutes.

N.B.  We have also added 1/2 cup or more of oats to the batter, to make it more like a crisp; use the full amount of butter in that case.

Miss B from playgroup




Splayed Turkey from the NYTimes



1 12-pound turkey, giblets and neck removed and saved for stock
2 tablespoons coarse kosher salt
1 ½ teaspoons black pepper
Finely grated zest of 1 lemon
1 bunch lemon thyme or regular thyme
10 garlic cloves, smashed and peeled
2 fresh or dried bay leaves
2 tablespoons extra-virgin olive oil, more for drizzling
Dry white wine, as needed, for the pan
1 large onion, halved and sliced 3/4-inch thick (not thinner, or slices may burn)


Using a sharp knife, cut through the skin that connects legs to the breast on both sides of the turkey. 

Press down on thighs until they pop out of the sockets and the legs lie flat.

In a small bowl, stir together salt, pepper and lemon zest. Smear mixture all over turkey, including inside the cavity. Pat herb sprigs and garlic all over bird. Stuff bay leaves into cavity. Refrigerate, uncovered, overnight or for up to 2 nights.

Remove turkey from the refrigerator 1 hour before you want to roast it. Remove all but the top rack from the oven. (You can remove that, too, but if you leave it in, you’ll be able to roast something else at the same time as the turkey.)

Heat oven to 450 degrees. Take all the herb sprigs and garlic cloves off the surface of the turkey and stuff them into the cavity.

Place a large, empty heavy-duty roasting pan on top of the stove, across two burners if possible. Heat up the pan for a minute or so, until the pan is quite hot. Add the oil, let it heat up for a few seconds, then add the turkey, breast side up, so the legs are parallel to the short sides of the pan and have room to flop open. Press down on the splayed legs so they touch the bottom of the pan. Let turkey sear for 5 minutes, pressing down on the legs occasionally.

Pour enough wine into the bottom of the pan to reach a depth of 1/8 inch. Scatter onions around turkey and sprinkle them lightly with salt. Drizzle turkey and onions with a little oil.

Transfer pan to oven, setting it directly on the oven floor (not on a rack). If you have an electric oven, position the rack at the lowest possible position. Top with a pizza stone, if you have one. Place turkey in its roasting pan on the rack and cook as directed. Roast for 30 minutes.

Reduce heat to 350 degrees, give the onions a stir, and if the bottom of the pan is dry, add a splash of wine to moisten the onions. (As the turkey continues to cook, occasionally check the onions to make sure they don’t dry out or they may burn, adding wine as needed.) Roast until an instant-read thermometer inserted into the thickest part of the thigh (but not touching the bone) reads 165 degrees and the breast meat reaches at least 160 degrees, about another 40 to 65 minutes depending upon your oven and the pan you use. Transfer turkey to a cutting board and let rest for 20 minutes before carving.


  1. Orange-Cranberry Glazed Cake from the NYTimes

    1 cup/226 grams unsalted butter (2 sticks), at room temperature (or use 1 cup/236 milliliters coconut oil)
    3 cups/360 grams all-purpose flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    ½ teaspoon kosher salt
    1 ½ cups/297 grams granulated sugar
    4 large eggs (3 whole and 1 separated)
    2 medium to large navel oranges
    1 ¼ cups/160 grams dried cranberries
    ¼ cup lemon juice (from 1 lemon)
    3 to 3 ½ cups/340 to 397 grams confectioners’ sugar 
  2. Heat oven to 350 degrees. Grease a Bundt pan or ring mold with a little of the butter and flour.
    Sift together flour, baking powder, baking soda and salt.
  3. Using a stand mixer, beat together butter and sugar until well blended. Add the 3 whole eggs, the yolk and half the egg white. (Reserve the rest of the white for the glaze.)
  4. Zest the oranges, then juice them, adding both the zest and 3/4 cup/177 milliliters juice to the batter and mix to incorporate. (Reserve remaining juice for the glaze.)
  5. Add flour mixture to the mixer and beat until well combined. Stir in 1 cup/128 grams dried cranberries. Pour batter into the cake pan, shaking the pan so the batter firmly settles and there are no air bubbles. Bake for 45 minutes or until a toothpick inserted comes out clean.
    While the cake is baking, prepare the glaze: Mix the remaining half an egg white with lemon juice and 1/4 cup/59 milliliters orange juice. Gradually beat in 3 cups/340 grams confectioners’ sugar, mixing until all the lumps have disappeared and the glaze is thick and smooth, adding more sugar if needed.
  6. Let cake cool in the pan for 15 minutes. Insert a knife between the cake and the pan to loosen it, put a rack on top of the pan, and flip the cake onto the rack. Set the rack on top of a plate, then spoon on the glaze when the cake is still warm, scooping up any glaze that drips onto the plate and using it to reglaze the cake. Transfer to a serving plate and decorate with remaining cranberries before the glaze sets.

LUCY BUFFET'S OYSTER DRESSING--we usually just add oysters, parsley, lemon juice, bell pepper to my cornbread dressing
12 tablespoons/1 1/2 sticks unsalted butter, divided, plus more for baking dish
1 (8-inch-square) baked and cooledcornbread, preferably on the sweet side
15 slices white or wheat bread, toasted and cooled
½ large white onion, finely chopped
2 celery ribs, finely chopped
½ large green bell pepper, finely chopped
½ cup chicken broth, plus more as needed
2 dozen freshly shucked or jarredoysters, preferably Gulf oysters, drained and coarsely chopped (reserve the oyster liquor)
¼ cup freshly squeezed lemon juice
1 tablespoon hot sauce, preferably Crystal
¼ cup fresh flat-leaf parsley, finely chopped
1 tablespoon fresh sage, finely chopped, or 1 teaspoon ground sage
1 ½ teaspoons truffle salt or sea salt
½ teaspoon ground white pepper

Heat oven to 350 degrees. Butter a 9-by 13-inch baking dish.

Crumble cornbread into a large bowl. Tear toasted white or wheat bread into very small pieces, add to cornbread, and toss to combine

Melt 8 tablespoons butter in a large sauté pan over medium heat. Add onion, celery and bell pepper; sauté, stirring occasionally, for 3 minutes. Cover pan and cook, stirring occasionally, until vegetables are almost translucent, 5 to 6 minutes. Remove cover, add broth, and cook, scraping up any browned bits from the bottom of the pan, for 2 to 3 minutes. Continue to cook mixture for 1 more minute, then remove from heat, add to bread mixture, and stir to combine.
In a medium bowl, stir together oysters, lemon juice, hot sauce, parsley, sage, salt and white pepper. Add to bread mixture and stir well to combine. If dressing seems too dry, add a little oyster liquor and up to 1/2 cup more chicken broth; mixture should be very moist.
Pour dressing into greased baking dish. Cut remaining 4 tablespoons butter into small pieces and scatter over top of dressing. Bake until top and sides are browned, 40 to 45 minutes.
from NYTImes

Sunday, November 29, 2015

Thanksgiving Come and Gone

We had a delightful feast on Thursday; indeed, it's been a good holiday weekend all around.

The festivities started as soon as school let out and Goo arrived not long after.  He stayed until Friday evening, during which time there were many rounds of computer games of various types, mainly Minecraft.  It's like having another kid in the house--he's a great, fun, interesting uncle and they love him so!

Bonus:  he's old enough to help cook!  He actually supervised Sis making the yams and Bud making the from-scratch green bean casserole.  This definitely helped make it a less-stressful cooking day for me.  That, and cutting 8-odd dishes!  In the end, we had:

  • "Texas Trash" chex mix
  • cream cheese with both spiced cranberry and sherry wine jams, with crackers (both jams were Wildtree)
  • turkey
  • gravy
  • dressing
  • oyster dressing (we made 1 1/2 batches of my dressing and then Mama and Bud doctored it with parsley, lemon, bell pepper, and of course oysters)
  • fresh cranberry sauce
  • canned cranberry sauce
  • mashed potatoes (store-bought, Whole Foods)
  • creamed spinach (store-bought--my least favorite dish, could drop it next year)
  • the best yeast rolls ever!!
  • pumpkin pie (store-bought, Michelle's Pies)
  • apple pie (store-bought)
  • a few little pies--pecan, pecan pumpkin, sweet potato, and a luscious lemon (would be good for Easter)
  • I had made "Indian" pudding as well but it wasn't that good--just doesn't work in crockpot
It was so good that Sis lost a tooth during the proceedings!  And a holiday sub Tooth Fairy came that night, albeit a little late . . . .

We watched the parade in the morning and then "Charlie Brown's Thanksgiving" while napping in the afternoon.  Ma and Gong went back to NYC in the evening, while Goo stayed for another day of games and leftovers.

Saturday was a bit different:  we did our annual holiday trip to the British Shop to get mincemeat pies, Christmas pudding, brandy butter, crackers, special crisps (Bud's favorite--favourite?--is prawn cocktail, followed by Worchestershire), Crunchie bars, and other things.  We followed this up with lunch at our favorite German food place.  Because we were tired of turkey.

Today, we're getting back into the swing of things--laundry, cleaning out the dishwasher, a quick grocery run for school lunches.  And I am starting the prep for my baseline colonoscopy tomorrow.  Fun times.  I'm hangry (hungry + angry) and PMSing and so Mama has taken the kids out for lunch, away from me!  We'll watch what I expect to be another difficult and emotional Doctor Who later, maybe put up the outdoor Christmas lights.  

And even though the weekend is ending on a rather mundane note, it was a good weekend.

Wednesday, November 11, 2015

Let the Planning Begin

The last few Thanksgivings have been very stressful for me, on the food side of it.  I tend to think decreasing the number of dishes will help so that I'm not cooking three days in a row as I have been (albeit with some help.)

So, right now, we're planning
  1. Chex mix appetizer
  2. turkey (spatchcocked by Mama)
  3. dressing (make 1 1/2 batches so Bud can have some for oyster stuffing)
  4. green bean casserole
  5. sweet potato casserole
  6. creamed spinach (Boston Market)
  7. dinner rolls--I could even make and freeze these now.
  8. canned cranberry sauce (storebought)
  9. fresh cranberry sauce
  10. apple pie (storebought)
This leaves out mashed potatoes, two extra cranberry sauces, two other pies, a couple of other appetizers, and the extra vegetarian side dish I had been making.  (Most of my Thanksgiving recipes are here.)

That's rational me.

In ambitious moments, I ponder making the pecan pie truffles and brandied pumpkin pie in the NYTimes and Durgin Park "Indian" pudding.  

Monday, December 1, 2014

Black Friday Bread

I saw this recipe on FB sometime over the weekend, from the King Arthur Flour people.  With lefteover mashed and sweet potatoes and stuffing AND no plans to go out much less shop over the weekend, I knew I could make this bread.    However, the instructions say not to use a dressing cooked inside a bird or even moistened with meat stock, so my chicken-broth-based cornbread stuffing was out.  So I made a sweet-mashed combo.  With all purpose instead of bread flour, cutting the milk as they suggested.  And I put it in my bread machine instead of making it by hand.

All of which is to say, it didn't come out quite as it should, due to my adaptations, but it shows real promise.  The flavor was good and there was definitely enough moisture, but it was kinda heavy and didn't cook all the way through on the regular cycle (I forgot to run the whole wheat cycle, which would've been better.) Next time, I'll probably run it on the dough cycle and then bake it off on my own, maybe even in my cast iron skillet, making a flatter loaf.  But there is a slight sweetness and a great color.  And it toasts up nicely.

I wonder if using maple syrup for the sweetener would've gone well with the sweet potatoes?  Who knows, I have more leftovers.  I just might try again.


Black Friday Bread
1 cup (4 ounces) King Arthur White Whole Wheat Flour
2 1/2 cups (10 1/2 ounces) King Arthur Unbleached Bread Flour
2 tablespoons soft butter
1 to 1 1/4 teaspoons salt, to taste
1 tablespoon sugar
2 1/2 teaspoons instant yeast
2/3 cup lukewarm milk
1 cup prepared stuffing*
1 cup mashed potatoes, white or sweet
*For safety’s sake, use stuffing that neither baked in the turkey, nor used meat broth as its moistener.
Can you substitute unbleached all-purpose flour for the bread flour, and/or the whole wheat flour? Sure; reduce the amount of milk to 1/2 cup, adding additional milk or water if the dough seems dry and stiff. Your loaf may not rise as high.
As mentioned above, feel free to substitute the mashed ingredients of your choice for the stuffing and potatoes. Mashed root vegetables (turnip, sweet potatoes, squash, parsnips) are good; as is applesauce.
Oh, and one more thing: taste the bread dough once it’s mixed, but before kneading; you may need to adjust the salt, depending on whether or not the add-ins you chose were salty.
See all instructions at KAF

Thursday, November 27, 2014

Our Groaning Board

Hoping you and yours had a great, grateful Thanksgiving!

We did . . . and we had SNOW!  Not any accumulation, but fluffy flurries and real snowfall for hours off and on.

And so much food, obscene really:
Texas trash chex mix
baked brie
cinnamon dough roll ups
turkey
cornbread dressing
oyster dressing
gravy
giblet dressing
canned cranberries
*cranberry relish
NPR Mama Strindberg's cranberries
Grandmother's pickled beets
rolls
*creamed spinach
brussel sprouts (actually leftovers from Mama's office dinner)
green bean casserole
*sweet potato casserole
*mashed potatoes
*mushroom stromboli
rolls
lime jello salad
chocolate pecan pie bars
*apple pie
*cherry pie
*blueberry pie
pumpkin pie

We didn't make it all ourselves, despite my starting cooking on Monday.  Because my sous chef, Goo, had to work at the hospital, we ordered out several of the dishes, in small amounts, to try (marked *.) We wanted to cut down on the work and have enough leftovers to send to the new doctor.  We did.

Some of those other dishes were made by the kids.  Sis helped with the chex mix and then made cinnamon dough roll ups with my leftover dough for the brie.  She put so much cinnamon sugar on the inside that they turned to delicious sugary goop.  Bud, in consultation with Mama, had decided to make oyster dressing and giblet gravy--he spent half the morning in the kitchen helping out--toasting 15 slices of bread, tearing them up, shredding the turkey neck and organs (he drew the line at hard-boiled eggs in the giblet gravy, though, despite it being something my grandmother used to add--I guess so we could know which gravy to avoid!!  Alas, I don't have her recipe, so Mama, who was in charge of Bud's cooking, used the one in the NYTimes.)  And he was so excited and proud.  And, when dinner came, he ate and ate and ate, loving his creation.  Best.  Thanksgiving.  Food.  Ever.  So I think we have two new additions to our regular menu.

Sis photobombs the mashed potatoes


Of course, we all had to say what we were thankful for before passing plates.  Family, friends, food, health, satisfying and supportive employment, current and incoming cats, and their gifted class.  And the really big knife Mama was wielding on the turkey.

The kids played Hex Bugs with Ma and Gong, spreading track all over the living room floor (Gong had bought them their first bugs a few years ago, at the Liberty Science Center.)   Bud played Christmas tunes on the piano.  Later, they played a frog origami game, trying to knock each other's paper frogs off the table by ramming them with their own, all by blowing on them (one breath each turn only, but it could be sustained.)




Otherwise, we spent a lot of time out in the flurries, watching the first snow of the season come down (yeah, all of New England got snow yesterday but us.)  The kids kept trying to catch the flakes on their tongues.  They even managed to hit me with a few mini-snowballs.  And I got a great picture of geese overhead; you can almost hear them honking!   In the evening, I enjoyed staring up and seeing the flakes materialize above me out of the night air, swirling like I was flying through a tunnel.  I still love snow.  (We even started a new "first snow" ritual:  watch Frozen!)

And I like Thanksgiving, too.



Today's Poem-A-Day from Poets.org


When Giving Is All We Have


Alberto Ríos1952
                                              One river gives
                                              Its journey to the next.

We give because someone gave to us.
We give because nobody gave to us.
We give because giving has changed us.
We give because giving could have changed us.
We have been better for it,
We have been wounded by it—
Giving has many faces: It is loud and quiet,
Big, though small, diamond in wood-nails.
Its story is old, the plot worn and the pages too,
But we read this book, anyway, over and again:
Giving is, first and every time, hand to hand,
Mine to yours, yours to mine.
You gave me blue and I gave you yellow.
Together we are simple green. You gave me
What you did not have, and I gave you
What I had to give—together, we made
Something greater from the difference.
-=-=-=-=-=-=-
Cheater's Giblet Gravy
4-6 cups gravy (either from the traditional batch or canned/purchased)
turkey giblets
drippings
salt, pepper, turkey stock/bouillon, to taste

Remove giblets from turkey carcass.  Simmer in water until cooked.  Shred and add to gravy, with any additional drippings from the roasting pan.  Season to taste.

Mama Hungry

-=-=-=-=-=-=

Lucy Buffet's Oyster Dressing

  • 12 tablespoons/1 1/2 sticks unsalted butter, divided, plus more for baking dish
  • 1 (8-inch-square) baked and cooledcornbread, preferably on the sweet side
  • 15 slices white or wheat bread, toasted and cooled
  • ½ large white onion, finely chopped
  • 2 celery ribs, finely chopped
  • ½ large green bell pepper, finely chopped
  • ½ cup chicken broth, plus more as needed
  • 2 dozen freshly shucked or jarredoysters, preferably Gulf oysters, drained and coarsely chopped (reserve the oyster liquor)
  • ¼ cup freshly squeezed lemon juice
  • 1 tablespoon hot sauce, preferably Crystal
  • ¼ cup fresh flat-leaf parsley, finely chopped
  • 1 tablespoon fresh sage, finely chopped, or 1 teaspoon ground sage
  • 1 ½ teaspoons truffle salt or sea salt
  • ½ teaspoon ground white pepper

PREPARATION

  1. Heat oven to 350 degrees. Butter a 9-by 13-inch baking dish.
  2. Crumble cornbread into a large bowl. Tear toasted white or wheat bread into very small pieces, add to cornbread, and toss to combine
  3. Melt 8 tablespoons butter in a large sauté pan over medium heat. Add onion, celery and bell pepper; sauté, stirring occasionally, for 3 minutes. Cover pan and cook, stirring occasionally, until vegetables are almost translucent, 5 to 6 minutes. Remove cover, add broth, and cook, scraping up any browned bits from the bottom of the pan, for 2 to 3 minutes. Continue to cook mixture for 1 more minute, then remove from heat, add to bread mixture, and stir to combine.
  4. In a medium bowl, stir together oysters, lemon juice, hot sauce, parsley, sage, salt and white pepper. Add to bread mixture and stir well to combine. If dressing seems too dry, add a little oyster liquor and up to 1/2 cup more chicken broth; mixture should be very moist.
  5. Pour dressing into greased baking dish. Cut remaining 4 tablespoons butter into small pieces and scatter over top of dressing. Bake until top and sides are browned, 40 to 45 minutes.
  6. from NYTImes