From the Heart (of Texas): Wrap Up

I don't want to get too far from the vacation before I wrap everything up (say, like I have with the Bread Pledge, which I still haven't wrapped up yet!). And so, perhaps lucky for you, you're getting the condensed version of these posts, here, now:

Beans, Glorious Beans: One of my favorite things this trip was to hit the local grocery stores, something the peripatetic Sterns (food writers/travelers Jane and Michael) suggest. And the main object of my attention was the dried bean section. Beans are different in Texas, in that they are usually served savory, as opposed to Boston Baked with maple syrup. I think that might be the Mexican influence. Anyway, I came across habas, which are new to me, and mayacoba, which I'd only seen in the heirloom categories. To go along with "everything is bigger in Texas" ("why, Mommy? How?"), I loved that you could buy pintos in bulk. I could also buy pinto bean seasoning mix and Mexican oregano. And when I wasn't dreaming of making my own at home, I was eating them out every chance I got, including both pintos and "calico beans" (really a combo of pinto, white, and green bean in a sweet sauce) at Prasek's, pinto beans at the Mel's Diner (which were so thick I think they must puree some to thicken, with great results), and bean and cheeses at the Buc-ee's. Yes, I ate at a gas station. More than once. And it was good. Finally, I made my own beans: pintos cooked with onion and bell pepper, with some pinto bean seasoning, and then served with fresh tortillas. Later I "refried" them in oil, smooshing them up into a paste, and made my own bean and cheeses. It really just doesn't get any better!

Aunt Banana and Uncle Soccer: we saw Aunt Banana for a few days, though Uncle Soccer just for one because of his classes (he's becoming a teacher). The kids enjoyed being reunited with their aunt and uncle, especially when Banana would swim with them and play "dolphin" and such. Sure, Bud commented on her "gigantic belly," which isn't, yet, and Sis almost broke her neck tripping her from behind, but all's well that ends well. For me, it's the most concentrated time that I've spent with Aunt Banana since, well, when? Not the wedding, which was absorbing for her, or when I had the newborn babes or before when I was pregnant (she came coincidentally the weekend I had emergency hernia surgery), which was distracting for me. So, Chicago, maybe? Who knows, who cares. It was good. Let's do it again. Sooner.

Back Troubles: or how kneading bread, riding boats, riding in a car, swimming in the surf, etc, combine to cause trouble. Enough said about that, I think. Let's just say that I was tight in my back (upper and lower, plus neck and "lats," depending on the day) most of the trip. Never (well, once) debilitating. And I had all my meds. Blah.

Kites at Night: Gommie loves to fly kites. And so do the kids. And so, one evening around sunset, we headed out into the stiff coastal breeze for some kite flying. Much to the delight of the kids, not so much to that of the local pelicans who fly the currents along the coast at dusk and had to go around the kites (though, Mama did get some pics of them from a nearby porch). One of the kites was a penguin whose little flippers flapped and fluttered in the breeze, as if it were really flying. Bud got a kick out of that. Bud actually got a kick out of most of it, to the point that he could barely concentrate on holding his kite handle. We kept warning him that nothing good happens when you let go. And just to illustrate the point, Gommie accidentally let go of Sis's kite's handle and the kite flew up in the air, hit a nearby roof, and almost snagged on a power line. All's well that ends well, and it ended, with the grownups holding the flying kites while the kids played around.

Birthdays and Father's Day: We did lots of celebrating at the bay, but in a casual way. There were cards for Pop (that actually said Pop! Pop! with popcorn) and father-to-be Uncle Soccer, and birthday balloons and cake for everyone. The cake was that Coca-Cola cake I blogged about a month or so ago and the recipe was awful. I need to look elsewhere for the chocolate coke cake recipe. But there were cupcake candles for everyone to blow out, as we turned, this year, 70, 68, 40, 36, 37, 35, and 5.

Shrimp! Or, What Bud Ate All Summer: Bud's favorite new food is shrimp, which he could eat morning, noon, and night. Which you almost can in Texas, where shrimp haven't yet been affected by the oil spill. He had them fried, grilled, boiled, and in lo mein. And still kept asking if he could have more. And whether we can get shrimp in Connecticut. Well, yes, but not fresh off the boat like in Texas, Bud.

An Ode to Boat Rides: I love boat rides. I love boat rides a lot. And we had a few really great ones, especially out the pass to see the shrimp boats, with the dolphins following behind. I love seeing dolphins in their natural habitats. And the pelicans were pretty impressive too, particularly because they weren't at the bay when I was growing up. They've returned, which is quite a conservation success. But more than the wildlife, I like the wind in my hair and the bounce (even though the bounce was a bit problematic for my back after a spell). The solitude amid company; the space to think. Even when the kids were driving. Sis's driving was just like Pop's--straight and smooth--because she was very careful. But Bud turned and swerved, loving the feel of the wheel as it moved. But the move of the boat was a bit much . . . . still, I love boat riding. And I think my kids love them too.

Rainy Day Thursday: I like thunderstorms almost as much as I like boat rides. And there were a couple of spectacular, house-shaking, sky-illuminating, rough and tumble thunderstorms with driving rain that came in sheets across the water and pounded on the metal roofs of nearby boat stalls. Only thing: in Texas, rain doesn't ever cool things off; it just gets hotter and more humid. Which is a pretty high price to pay.

Scotland the Brave: Upon arriving at my aunt and uncle's house, Sis spotted and correctly identified the Royal Standard of Scotland flying in their yard. And Aunt Sis (since Sis is named after her) was so pleased. We had seen my aunt and uncle in October, but without the kids, so this was the first time they'd gotten together in a few years. To make it extra special, their cousin, a little girl about 6 months younger, came over too. And so they played playdough and yard games together while the adults (or, the adults not supervising all that sharing!) caught up. Which I always enjoy.

Circle of Love: we saw a lot of family over the days we were at the bay, on both sides of the family, and felt the love of being embraced by people whom I've known for so long but almost never see. I do sometimes feel like the prodigal child when I go home. And am welcomed with similarly open arms. So, thank you, all, who came out to see us. It was great to see you in person, to catch up, to chat, just to be with you. You're what makes our trips to Texas more than just a vacation.

Inside the Evil Empire: Yes, I went over to the Dark Side, succumbing to temptation out of desperation. I NEVER shop at the big W. Ugh. I'm politically, morally, ethically opposed. Except, in this part of the world, there were no other choices for what I was looking for in the time constraints I had. And so I went. And gave them my money. Funny, how quickly morals go by the wayside. The shame. And so we'll be sending money to some extremely liberal cause to compensate for my sin.

Square Quiche, or odd meals at the bay: so eating with my parents, especially at the bay, is unpredictable at best. My parents only really eat one meal a day . . . and sometimes it's spread out into tiny little snacks across a 12-hour period. So, you're never really sure if you're going to get a real meal or not, unless you're cooking it or going out. Of course, when there are meals, they are very good. We had two such that stick out: For one, we grilled--steaks and shrimp two ways (from Ma), plus our now famous grilled pizzas. For another, Gommie fried shrimp, boiled corn, baked squash, baked sweet potatoes, had Mama make salad and broccoli, and me make quiche. Yum, yum, yum. The quiche was from Mademoiselle M's recipe, which was exceptionally good, either hot or cold, just as she said. Even baked in an 8" square pan instead of a pie plate. No worries, no one minded. Just like we don't really mind the odd eating schedule.

If You Like Pina Coladas: what goes better with that Texas heat than a cold drink? Sweet tea is usually my drink of choice, but I could switch. Sure the pina coladas were "virgin," with Aunt Banana pregnant and Mama and I relative teetotalers, but they were good. I mean, how can you mess up coconut milk and pineapple juice? I just hope I can't find the special Coco Lopez brand here. We don't need these in CT.

The Long Road Home (through The Pit Stop, The Camp, The Ranch, and The Loop)--I think this might still have to be a separate post, as it concerns a swazu Mama and I took solo.

Calling Connecticut! On one of the last nights in Texas, the kids, as they were (not) trying to fall asleep, pretended that their critters were calling home to check on everyone else. Meaning, one set of stuffed animals called the other. Mr. Big Penguin assured them that everything was fine at home.

and some Tidbits, even more condensed:

• "Gom" is Sis's new abbreviation for Gommie, which makes sense, I guess, if Mommy can become Mom, which it has.
• flowers from Buddy: Pop cut some sunflowers at Aunt Sis's house and Bud presented them to me with a kiss. What a sweetie.
• "air dry": I told the kids, after one bath, that they could air dry. Bud lay down on the ground, naked, fully expecting me to get out the hairdryer! I guess we've never done air dry before. He gets it now. And what 5 year old doesn't love running around naked?
• "Why is Pop naked?" Sis wanted to know when she saw Pop without his shirt (but otherwise clothed). She was quite put out to learn that girls can't run around topless (for the most part, in this country). But since she's only 5, she got to try it herself at the house.
• I saw 3 falling stars during late night talks on the porch. And made some good wishes to boot.
• Mama's astronomy app on her Droid phone made stargazing even more amazing: you just point the phone at the horizon and it identifies exactly what stars, constellation, and planets are in front of you. It even works during the day, even if you can't see past the sun. Fascinating.
  

And that's it, as I remember it. For now. Though, I'll write about our backroad swazu and ranch visit soon.

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Mademoiselle M's Quiche

Re: your question about quiches, they're are one of the most easy thing to cook. I typically sort of invent my own receipes, and here is one I have been making quite often.

Pre-heat at 350 degrees.

- 3 or 4 eggs (depending on how thick you like it, I like it with 3 eggs more often)

- 1 pie dough/pie shell (or if Jamie feels like making it herself she can :) I just buy it done)

- 2 big spoons of sour cream

- cooked vegetables of your choice: I tend to use frozen spinach a lot, and thaw it in a pan. Brocoli works well too.

- a bit of nutmeg

- Optional protein (like ham slices, or tofu, you can also put cut bits of bacon)

- Optional cheese (I love adding roquefort to the spinach - it's a strong cheese so not everyone likes it. For a milder version I'd put cubes of gruyere, it's also very good).

- Optional walnuts (that's also one of my favorite on the spinach roquefort quiche) - to be added once everything is ready for the oven.

If you had protein and cheese I'd recommend using 4 eggs.

You put everything together in a bowl, then add your vegetables to the preparation and pour onto the prepared baking plate (like a tart thing - typically round and elevated sides, mine is about 2 inches high I think so it's a bit higher than a typical pie plate) where you have spread out the pie shell (if additional dough on the sides, you can roll it onto itself).

Add some walnuts on top (I usually use halves), just push them a little bit in the preparation so that they're in but still on top.

Leave in for about 35 minutes. I think it's fairly standard, I usually go check after 30 min, sometimes leave it in for 45 min.

Enjoy hot or cold :)

Looking forward to hearing from you and hear if you guys made the quiche!

Cheers,

M