Saying Goodbye to a Friend

On Sunday, a huge group of playgroup moms and kids gathered to be a fond farewell to our North Carolina friend, Miss S.  She is returning to her home below the Mason-Dixon line after eleven years up here in Connecticut.  She's not the first playgroup friend to move but the first one so close to all of us for so long to move so far.  We ate and drank, took many photos, and marveled at the passage of time, most obvious in the large tween kids running around the yard.  We had first met when the kids were mostly a few months old.  We'd gather weekly for hours, sharing lunch and joys, fears, and hopes, with lots of questions and advice.  All of us were first-time moms who probably had only that in common in the beginning, but that is a strong bond that has stayed with us more than a decade.  We sent our friend off in fine style, with lots of food, stories, laughter, and tears--pretty much like playgroups of old.  Except there were some gifts . . . and some husbands, too.  We all made promises of keeping in touch--easy enough in this day and age--but we also know that it is never the same.  But the memories are golden.

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Miss B's Maple Bacon "Crack"

1 lb. bacon
1 pkg Pillsbury crescent rolls
½ cup maple syrup
¾ cup brown sugar

Preheat oven to 325 F. Line a rimmed baking sheet (like a 15x10) with foil and liberally grease the foil with cooking spray. Unroll the crescent rolls into one single plane of dough and pinch any perforations together to seal. Stretch the dough out to fit the size of the pan with your hands so it's even. Prick the dough with a fork all over. Set aside.

Meanwhile, cook your bacon. I like cooking mine in a skillet, but you can bake it - whichever you prefer. Cook it until it's technically safe enough to eat and just about done, but still lighter in color and not quite crispy. You don't want it fully cooked and crispy as it will continue to cook in the oven. I pulled mine out of the pan right when they were a medium-pink color. Drain the bacon on a paper towel-lined plate.

Drizzle ¼th cup of the maple syrup over the crescent roll dough. Sprinkle with about ¼th cup of the brown sugar. Top with torn pieces of the cooked bacon. Drizzle the remaining maple syrup on top of the bacon pieces, and top with the remaining brown sugar.
Bake for approx. 25 minutes or until bubbling and caramelized. Remove from the oven and allow the pan to come to room temperature or warm to the touch before cutting or breaking into pieces. You can serve this at room temperature or slightly warmed. It tastes best the day of, but can be eaten the next day if stored airtight.

Catching Up

Advent
For whatever reason, we have fallen behind in our daily Advent Activities.  I don't know if it's because we are distracted by and focused on the new cats (more on that in a bit), or because we have lots of activities--cookie decorating with GS troop at senior center, piano performance at nursing home, Piano Guys concert, various office parties, two friends' birthday parties, birthday lunch at German restaurant with visit to British grocery store, our annual cookie decorating party, and other things, plus are regularly scheduled activities.

Cats
We've had first contact!  We couldn't tempt the new boys upstairs after we locked up our original cats last night, so we let our cats visit them in the basement.  We were ready with treats, which worked very well--Albus and Hermione approached Mojito, but nothing happened as they all munched away. Later, Hermione and Mojito hissed a bit at each other, but separated.  Mojito even went to eat while Hermione was still hanging around.  We ended it soon after, since it had been pretty promising.  And no one seemed the worse for the wear last night or this morning--no hiding, no litterbox accidents, no obvious stress.  We'll try again.  We realize the basement isn't the best place for them to live, but under the circumstances, Mojito (Mojo) and Patron (Tabby or Petro) are pretty lucky.  And it is temporary.

Colonial Lecture
I gave that lecture to a local AAUW (American Association of University Women) chapter last weekend.  And it went really well!  My light beige body sock arrived the day before so that I didn't feel quite so exposed in my chemise.  'Cos I started out in nothing more than my shift, which is a very flimsy nightgown (and would've been used as such), and stockings.  I then tied on garters, slipped on my leather Merrills (the most obvious anachronistic bit I have--reproduction colonial shoes are too expensive for my needs), and kept going.  A volunteer helped me lace up my stays/corset, skipping every other hole to make it go faster--she used my spiral bobbin to help thread it (the spirals help twist the bobbin through.)  Then pockets, petticoats, bodice, cap.  They couldn't believe how many clothes I had on--are you hot?  can you breathe?  can you bend?  I'm pretty comfortable in my colonial clothes, even the corset, which is a nice brace for my back.  I spoke a bit about the development of the corset as a foundation for heavy petticoats and as a way to achieve the straight silhouette they desired (their clothes were much more fitted than now, tight, and so you really get these amazing lines, esp if you have wide skirts, a bum roll or panniers, an early side hoop.)  Since it's all cotton--the other main anachronism, for it would've been mainly wool, linen, or a combo linsy-woolsey here--I don't get as hot as I could (though I get warm faster than usual), and, of course, now the historic house has AC and heat; it would've been so much colder in the 18th century and you would've needed the wool, quilted petticoats, and numerous layers.  The talk was short, only about 20 minutes, and I could've covered a lot more.  I would definitely do it again, longer and more detailed. And when I changed back into my civvies, I just felt ordinary again.  I like the way I feel, physically (the corset, the change in how I move--sit, walk, even gesture) and mentally (i.e. thinking about the past, getting a different perspective.)  Regular clothes just don't do that for me (mind you, if I wore colonial clothes more often, I probably wouldn't feel that way anymore, either.)

Birthday Celebrations
Mama set up this great present for me--a Lyve app that allows me to manipulate all the digital photos we have in chronological order, updates any of our new photos, let's me share them.  So, I can look back on all the photos we've taken on my birthday through the years.  Or, look at all the photos in a month or year.  And she bought this digital frame that scrolls through them.  Right now, there are pictures of us at Mystic Seaport going past.

Mama went into work late so we could all have breakfast together--egg sandwiches she fetched from the deli!--and treats (yummy pastries from a special bakery she'd snuck home.)  Sis had hung up a birthday sign telling me I was awesome.  Feeling lots of love from my family today.

And family and friends, far and wide.  Gommie, Aunt Banana, and Lambeth and Mrs. Lambeth have called--it definitely sets the day apart and makes me feel special.  And several of my local friends came over for coffee and cake this morning, bringing treats to share (and some gifts, though I had said not to, which was sweet and appreciated.)  We chatted for two hours, having not gotten together in awhile.  I never get to talk to everyone as much as I'd like, but they're all interesting and seemed to enjoy getting to know each other (there are definitely different spheres, like a Venn Diagram of my life, and they crossed over today.)  I even played a few songs on the piano to show off my new skills!

Tonight, Mama and I are going to a big holiday party and tomorrow we're meeting up with my in-laws to do holiday things.  And Sunday, the kids have another piano performance.  So, all in all, a very special birthday.

My Tea Party

I overstuffed my Victoria Sponge, but it's delicious.  And no one at my pre-Mother's Day tea party today seemed to mind!  No one else had tea, either; they're all coffee drinkers!  But I knew that and was prepared.  We're a casual group and it was a relaxed affair, despite the name, just a chance for old playgroup friends to get together to catch up.  I love how we can connect even if it's been awhile.  And we've been doing it for almost nine years!  I am grateful for my mommy friends (both those who came and those who couldn't.)

Victoria Sponge/Sandwich a la Tea & Sympathy

1 cup (2 sticks) unsalted butter (softened)

1 cup sugar

4 eggs

a few drops of vanilla extract

2 cups sifted flour (or 2 cups minus 2 Tablespoons flour)

1 heaping teaspoonful baking powder

Preheat oven to 350F.  Grease and flour two 8" round pans (I greased, put down parchment rounds, and greased and floured.)  Cream butter and sugar until light and fluffy, approximately two minutes.  Add eggs, one at a time.  Add vanilla.  Stir in flour and baking soda and stir til smooth.  Divide batter into two prepared pans.  Bake 20-25, until cake tester comes out clean.   Remove from pans and cool on wire rack.

Filling:

heavy whipping cream

strawberry jam

fresh strawberries, sliced or diced

Spread jam on one cake round.  Distribute cut-up strawberries.  Whip heavy cream until thick and spread on top of jam level.  Place second cake round on top.  Sprinkle with powdered sugar.  Serve.  (I overstuffed my sponge--it should be a reserved thin layer, but, well, no.)

adapted from Anita Naughton and Nicola Perry, Tea and Sympathy:  The Life of an English Teashop in New York

The Old Guard

It was the mixing of the old playgroup, in part, and new friends at a Lunar New Year celebration today.  I rarely see the friend who hosted the party anymore--her children go to a different school--after almost five years of weekly encounters.  The same with most of my old playgroup--we might run into each other at the store or at extra-curricular activities, but nothing matches the intensity of the toddler years.  So it was delightful to spend time with some of them (not nearly all and I missed the ones who would have been there if it had been a playgroup.)  And, while we greeted the others and even conversed (some even knew each other!), we congregated together, catching up . . . . while eating wonderful food, as usual (indeed, my fourth post ever mentioned all of the food)!

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Hello Ladies----
It was so great to see everyone today, thank you so much for such a lovely afternoon.  Here is a link to the cake recipe: http://www.epicurious.com/recipes/food/views/Flourless-Chocolate-Cake-14478

The only thing I would say is that when it calls for wax paper I would use a layer of parchment instead (with the buttered parchment layer on top of it), I don't think it's great to bake with wax paper. 

Anyway, I felt fed on many different levels today, so great to catch up with you all!  

xoxoxoxo

Flourless Chocolate Cake
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
Accompaniment if desired: Coconut Lime Sorbet
preparation
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)

A Party Goes On

Last night was our cookie exchange, which Mama Teacher and I had been planning for weeks, if not since last year's aborted swap.

And then Friday.

Because the guests were all close and/or long-time friends and because we thought we might all appreciate the chance to gather in mutual grief and support, we decided to go on with the party, recognizing that some people would not feel up to coming and that it wasn't going to be a light and festive occasion.

About half the originally-RSVPing people came (but not my poor co-host, Mama Teacher, who has pink eye!) and we did share our thoughts and feelings about Newtown throughout the evening; all other threads of conversation came back to the shooting, but we did talk about other things.

And we ate, eventually just moving the entire spread to the coffee table in the living room as we cozily gathered around it to chat.  Chips and salsa.  Brie baked in crescent rolls.  Cream cheese and chutney on crackers.  Mini quiches. Texas "Trash" or Chex Mix.  And Texas Black-Eyed Pea Dip, which was the most popular dish of the night, with the recipe unanimously requested.

I include it and all the cookie recipes below.

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Texas Black-Eyed Pea Dip

1 stick butter

5 scallions, chopped

8 oz. Monterrey Jack cheese, shredded

2 cans black-eyed peas (I used Sylvia's Specially Sesasoned Black Eyes, at Shop and Stop in the "Southern" section; Trappey's is traditional but not available here), drained 

1-4 oz. can green chilies, chopped (like Old El Paso)

1 clove garlic, minced, or garlic powder to taste

Heat butter in saucepan until melted, adding all remaining ingredients.  Heat through, stirring occasionally.  Mash beans to desired consistency (I like to leave it half-chunky).  Serve immediately with corn chips.  Can be reheated in microwave if it gets too cool.

Holiday Cookie Exchange Recipes 2012

K.J.’s French Cookies

1 stick of butter

1 cup brown sugar

1 cup half & half

3 cups crushed graham crackers

2 cups chopped walnuts

1 bag mini chocolate chips

Hershey bars

Pre-heat oven to 350.  Cream together butter, brown sugar and half & half.  Mix in 3 cups of crushed graham crackers, chopped walnuts and mini chocolate chips.  Stir well. 

Grease mini muffin tins or use mini papers.  Fill cups with cookie mixture.  Bake for about 8 minutes.  These cookies have the tendency to stick, so use plenty of grease and don’t let them cool in pan for too long.

Frost cooled cookies with melted Hershey bars! J

K.S.'s Italian Cookies

5 tsp baking powder.   
2 stocks butter
1 c. Sugar               
5 c. Flour.               

1/2 tsp. salt

6 eggs

1 tsp. vanilla

3/4 Sambocca.

Melt butter. Beat eggs  than add sugar, cooled melted butter, salt, vanilla, b. powder and Sambocca. Mix well.
After mixing add flour 1 c. @ a time. Then roll in hand into a ball1 inch in size. Place on an ungreased cookie sheet. Flatten slightly with thumb . Bake @ 350 for 12 minutes bottom should be golden brown.... Not top.

ICING
2 c. Powdered sugar
1 tsp. Sambocca
Boiling water as needed

Mix to paste. Put on cooled cookies and sprinkle with colored dots Let dry completely( 1 hr) then can be packaged and frozen until ready to serve.

W.Y.'s Cinnamon Tea Cakes

2 cups all-purpose flour

1 teaspoon ground cinnamon , divided

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1-1/2 cups confectioners' sugar , divided

1 teaspoon pure vanilla extract

Makes:  About 3 dozen cookies.

Preheat oven to 375°F. Line cookie sheets with parchment paper.

In small bowl, combine flour, 1/2 teaspoon cinnamon and salt. In large bowl, beat butter, 3/4 cup sugar and vanilla until light and fluffy. Add flour mixture; mix only until combined. Drop by tablespoonfuls onto prepared cookie sheets, placing 2 inches apart.

Bake 8-10 minutes or until bottoms are golden brown. Remove to cooling grid; cool 5 minutes. Combine remaining 3/4 cup sugar with remaining 1/2 teaspoon cinnamon. Roll warm cookies in sugar mixture; cool completely.

Miss J.L.'s Peanut Clusters

12 ounce bag of peanut butter chips

12 ounce bag of semi-sweet chips

1 tsp. vanilla

1 12 ounce jar of roasted peanuts

Melt both chips in micro. Stir in vanilla and peanuts. Scoop spoon full of mixture onto wax paper. Chill.

Miss K.K.’s Peanut Butter Bars

2 sticks of butter, melted

3 c. powdered sugar

1 c. smooth peanut butter

1 sleeve of of graham crackers, crushed

12 oz. package of semi-sweet chocolate chips

Melt butter in microwave. Stir in sugar, peanut butter and graham crackers. Spread and press into 9x13 dish. Melt chocolate in microwave. Spread evenly over peanut butter mixture. Place in fridge until cool enough to score. Score slices and return to fridge to harden completely. 

Shelley's Oatmeal Scotchies

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract or grated peel of 1 orange

3 cups quick or old-fashioned oats

1 2/3 cups (11oz package) butterscotch flavored morsels

Preheat oven to 375F

Combine: flour, baking soda, salt and cinnamon in small bowl.  Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in a large mixer bowl. Gradually beat in flour mixture.  Stir in oats and morsels.  Drop by rounded tablespoons onto ungreased baking sheets.

Bake: for 7 - 8 minutes for chewy cookies and 9 - 10 minutes for crispy cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 4 dozen cookies.

Mama Teacher’s Soft Almond Sugar Cookies

1 1/2 C white sugar

2/3 C butter (cold)

2/3 C shortening (room temp)

2 eggs

2 tsp almond extract

2 3/4 C cake flour

1 C all purpose flour

1 Tbsp cornstarch

2 tsp baking powder

1/2 tsp salt

sugar in the raw (I like raw sugar for this, but any coarse sugar would work)

Preheat oven to 350 degrees and prepare baking sheet.

Cream sugar, butter and shortening.  Stir in eggs and almond extract.  Combine flour, cornstarch, baking powder and salt and add to butter/egg mixture.  Use electric mixer to ensure dough is thoroughly combined.  Chill dough in fridge for 30 minutes.

Roll 2 tsp of dough (I used a small cookie scoop) into a ball and roll in raw sugar.  Place on prepared pan.

Bake cookies for 7 minutes.  Remove from oven and gently press rounded tops of cookies flat with the back of a spoon while the cookies are still warm and pliable.  The cornstarch will keep the dough from spreading, so this step just makes them look better!

Return remaining dough to fridge in between baking each batch.

Allow to cool on pan for 1 minute.    Remove to cooling rack.  Allow to cool completely.

A tip:

~DO NOT bake longer than 8 minutes!!  They may seem under-baked, but when they cool they will firm up.

J.D.’s Russian Tea Cakes

2 sticks softened unsalted butter

1/2 cup confectioners' sugar

1 tsp vanilla

1/2 tsp salt

2 1/2 cups flour

3/4 walnuts, finely ground in food processor or blender

2 cups confectioners' sugar for coating

Heat oven to 400 degrees

Beat butter, sugar, vanilla and salt until blended

On low speed beat in flour and walnuts until blended

Roll dough into 1 inch balls and place 2 inches apart on ungreased cookie sheets

Bake 10 min (cookie may crack slightly)

Roll hot cookies in remaining 2 cups sugar until coated and cool on cookie rack.  Once cooled roll again in confectioners' sugar.   Enjoy!!

Mommy Hungry's Irish Cream Delights (from Penzey’s)

1/4 Cup butter, softened (1/2 stick)
1/4 Cup shortening
1 Cup sugar
1 TB. Irish cream liqueur (more if you like)*
1/4 tsp. baking soda
1/4 tsp. CREAM OF TARTAR
1/4 tsp. salt
1 egg, beaten
1 tsp. PURE VANILLA EXTRACT
13/4 Cups flour

Frosting:

3 TB. butter, softened
2 TB. Irish cream liqueur*
3 Cups powdered sugar
3 TB. half & half

Preheat oven to 350°. In a large bowl combine the butter and shortening and beat on medium speed for 30 seconds. Add the sugar, liqueur, baking soda, CREAM OF TARTAR and salt and beat until combined, scraping often. Add the egg and VANILLA and mix well. Stir in the flour. Shape the dough into 1-inch balls and bake on ungreased cookie sheets for 8-10 minutes or until lightly browned. Cool on a wire rack.

Frosting: Mix the butter and liqueur until combined. Gradually add the powdered sugar. Beat in the half & half until smooth. Frost the cooled cookies.

* Feel free to use whatever coffee-based liqueur you like. We mixed our own with 2 TB. strong coffee, 1 TB. cream, 1 TB. whiskey and 2 tsp. VANILLA SUGAR. You can also leave out the whiskey, if desired.

Yield: 4 dozen

Miss J.S.'s Chocolate Crinkles Recipe 4 tablespoons (56 grams) unsalted butter 8 ounces (230 grams) semisweet or bittersweet chocolate, coarsely chopped 1/2 cup (100 grams) granulated white sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1 1/2 cups (195 grams) all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder Topping: 1 cup (110 grams) confectioners (powdered or icing) sugar, sifted Chocolate Crinkles: In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and let cool to room temperature. In the bowl of your electric mixer, fitted with the paddle attachment (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy (about 3 to 5 minutes). (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Then beat in the vanilla extract. Add the cooled chocolate mixture and beat until incorporated. In a separate bowl whisk together the flour, salt, and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (several hours or even overnight). Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper. Place the sifted confectioners sugar in a shallow bowl. First, form the chilled dough into 1 inch (2.5 cm) balls, and then roll each ball in the sugar. Make sure each ball is completely coated, with no chocolate showing through. Place the sugar-covered balls on the prepared baking sheet, spacing about 2 inches (5 cm) apart. Bake cookies for about 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.) Remove from oven and place on a wire rack to cool. These cookies are best eaten the day they are baked. Makes about 3 dozen cookies.

Party City

It feels like one big party-prep over here.  Bud and I spent the morning running errands for their birthday party:  two cakes--one chocolate and one strawberry-filled--frosted but undecorated so I can add a bunny and Mr. Big respectively (good thing I took that Wilton class, Mama Teacher!); investigations on sandwich platters, which are much more expensive than pizza, but Sis doesn't eat pizza; and emails both to invited guests to generate some RSVPs (there are more than 14 outstanding, I believe!  We invited the whole class but of course don't expect them all to attend . . . still, that's a huge differential for planning purposes).  The kids are really counting down to the party, almost more than their actual birthday.  Can you believe they are seven?

Then this afternoon, I've been prepping for tonight's farewell shindig for my dear playgroup friend Miss BB, who is moving about 45 minutes away--mercy, that's practically half the state away (east to west, it only takes about 2 hours).  I'm glad she's getting her dream home of more square footage and more land.  And I know I will still communicate with and even see her (though that distance is beyond me right now).  Still, it's not the same as the unexpected meetings at school functions, the last-minute drop-in coffee dates and, before that, weekly hours-long playdates we've known for the last 6 1/2 years.  She's loved and she will be missed.  So, it was with a heavy heart that I made Cheese Dip (Queso) and cut up veggies for dip (Wildtree Dill--1/2 cup mayo, 1/2 cup sour cream + 2 teaspoons dill blend), gathered plasticware and checked on refrigerated sodas.   Still, it will be great to gather together tonight, knowing she'll be close enough to continue partying with us on occasion.


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Cheese Dip (Queso)
2 lbs. Velveeta
1 can Ro-Tel tomatoes with chilies


Combine til melted and heated through.  Eat with corn chips.


(The slower version has you sauteeing some onions in a bit of oil and then adding the cheese and tomatoes. Eh).


traditional Texas party dip




"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

                                                                        

Coffee Clatch

Today I hosted one of my semi-regular moms' morning coffee gatherings, which started in the fall when I couldn't get out to see anyone.  Sometimes, only one or two people come--which is fine because I like those people--and other times there's almost a crowd.

This morning was the latter:  my two regulars, my local working-mom friend who can never come, another local mom whom I hadn't seen in a few months, and then a non-local working mom whom we haven't seen in years and who surprised everyone with her "new" one-year-old daughter!  It was great to see Miss T this morning and to catch up, didn't feel like any time had passed and we all settled back into our usual playgroup rhythms.  I hope we'll see her--and more of the group--this summer.

Amazing to think that the group, in various forms, has now been gathering for 6 1/2 years!

And we didn't come armed for the so-called Mommy Wars at all . . . .(I'll post on that controversy some other time.)

Auld Acquaintance . . . and New

Yesterday, as I posted earlier, I had a marvelous time.  First, in the morning, several of my playgroup moms came for our monthly coffee, though this was the largest group we'd had.  It was great to chat with them all, at leisure over coffee and sweets.  We don't usually get two whole hours and more for conversation.  I see some of them intermittently, but not usually as a big group.  It was like old times, six years and more ago when all had  infants (for almost all, our first).  We would get together weekly at each other's houses, eat lunch, and share (see here, in only my fourth post).  There was laughter, tears, questions, advice.  For years, through second children, deaths of parents and family and even one of those infants, divorces, diagnoses, moves, job changes and losses, and all the vicissitudes of life, we came together regularly.  But now, it doesn't happen as much.  When it does, though, the easy camaraderie of lives shared, no matter how long we've been apart or how much we still have in common, comes back and fills us with happiness.  Or, at least it does me, which is why I'm so glad they gather at my house monthly now.

And then, I met someone brand new, which was an equally wonderful treat:  I got to meet Shelley, of My Little Chickadees, and the great coincidence.  We laughed in the beginning that others had wondered if it were safe for us to meet since we'd only met online--one of my playgroup friends even stayed around to make sure Shelley looked okay!  She had apparently heard the same fears from her husband--but she said I'd been vetted by Mrs. S and I said she'd been vetted by the whole Orthodox Church!  So we were safe.  And had a delightful time.  We have many things in common, particularly viewpoints on parenting and cooking and such (though not scrapbooking, I'm afraid.  Sorry, Shelley, I tried.)  I look forward to many more discussions--of books, bread baking, and spirituality.  And those are just the topics we know about!  Thanks for coming over, Shelley!  I can't wait to do it again.

It's days like that keep me in good spirits.  Thanks, y'all.

Breakfast with Champions

 We had a little playgroup reunion yesterday in the form of morning coffee with a few of the friends I don't see often. It was delightful to hang out chatting and eating--just like old times!--as if no time had passed.  I wouldn't even say much has changed, beyond kids growing up, a few more experiences under our belts--we don't even look older!  Not bad after six years of motherhood together (and four years of blogging about it!)

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Paula Deen's Zucchini Bread

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans
Directions
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Paula Deen

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Ina Garten's Banana Crunch Muffins
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional
Directions
Preheat the oven to 350 degrees F.

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Ina Garten

Celebration

Today is the kids' birthday party, as you know from numerous lead-ins. It's a day to have fun and celebrate. Eat, play, talk with friends.

But they are not the friends I've come to expect at our birthday parties. For the first time, the members of our original playgroup were not invited. While I still see some of their moms, we almost never seen any of the kids, who are spread out in different schools and even different grades in more than one town. Even during preschool, we invited their playgroup buddies to our summer birthdays instead of their classmates.

This year, however, we invited the 40 kids in their two kindergarten classrooms. Only one of these children was in our playgroup. I know most of the guests by sight but not all of their parents. But these are Sis and Bud's friends now. When asked who they wanted to invite, these are the kids they know.

So, it's the end of the playgroup era in a very concrete way. Sure, it had been happening slowly as we were dropped from invitation lists of other playgroup friends, their moms awkwardly explaining. Of course, I understood; I expected it . . . . And now I've left them off our invite list and feel just as awkward.

Maybe awkward isn't the word. Maybe the word is sad or nostalgic. Especially because, in truth, I see the moms of most of those playgroup friends less and less with each passing month. And so, while I'm very excited about the kids' sixth birthday, I can't quite completely celebrate the party.

So here's a toast to that playgroup, with which we celebrated so many occasions (and cried together and kvetched together over many others). You might not be there today, but you'll always be with me. Thank you.

Early Mother's Day Celebrations

It's still a week away, but Mother's Day Celebrations have arrived with a vengeance. First, the kiddos have been busy for two weeks at school preparing for our special Mother's Day Tea on Friday. Everyday they come home and say "we can't tell you what we did today because it's a secret!" Though, then Bud will add, "Yeah, I can't tell you about the [magnets, story, etc etc] because it's a secret." Sis will try to shush him to no avail. It's all very sweet. And so we are all wrapped in anticipation for the big event this week, even if the kids aren't so sure about "tea," ignoring my repeated assurances that we're apparently having lemonade! Sis is most interested in the little cakes. Of course.

And then, this weekend, we went to NYC to celebrate Mother's Day with Ma. The kids painted her a handprint bouquet about which they were very proud. "I'm just like an artist," Bud kept repeating as he carefully painted green stems. Sis was more concerned about color choices, trying to get the full spectrum from pink to purple. (It came out so well we're hoping to reproduce it for the other moms in our family. All of them. :) ). The day itself included beach time, where Sis buried my feet and hers several times and Bud constructed a large sand dragon and I made drip castles and mountains and enchanted forests. It was a whole magical world that Bud was loathe to leave. But lunch--all sorts of yummy grilled things ("Yay! Chicken on the bone!!!")--and then the ice cream man beckoned.

Lastly, though it was not officially in observance of Mother's Day, I went to a delightful brunch yesterday with a big group of my mom friends (while Mama took the kids to a birthday party, no less! Yes, I owe her). The group of us don't get together much anymore so it was fun to see everyone (though, I think I ended up talking to the people I see the most. Which was fine. It's never enough!). And we sure can cook--upside-down pineapple biscuits, German-baked eggs, chocolate monkey bread, a mango-bean salad, and a colorful fruit salad, etc etc etc. So of course, I'm gathering the recipes, since everyone wanted them. I'll be adding them below as I get them.

So, by the time the real Mother's Day gets here, we might be all partied out. Which is okay. Sitting around doing nothing much is a treat too!

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B's Pineapple Upside-Down Biscuits

• 1 (10-ounce) can crushed pineapple
• 1/2 cup packed light brown sugar
• 1/4 cup (1/2 stick) butter, at room temperature
• 10 maraschino cherries (I couldn't find these, so I skipped them!)
• 1 (12-ounce) package refrigerated buttermilk biscuits (10 count)

Directions

Preheat the oven to 400 degrees F.

Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

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B's Brownie Cookie Bars

1 cup sugar

1/3 cup cocoa powder

2/3 cup flour

3/4 cup butter melted

1 egg

nuts (optional)

Bake in 8x8 square baking dish at 350 degrees for 35/40 minutes.

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Chocolate Monkey Bread

2 rolls store-bought buttermilk biscuits (or homemade bread dough)

1/2 cup white sugar

1 tablespoon cocoa

1 teaspoon cinnamon

1/2 cup chocolate chips

1/2 cup butter

1/2 cup brown sugar

Preheat oven to 350F. Spray Bundt or similar pan with cooking spray.

Combine sugar, cinnamon, and cocoa in a large zipper bag or bowl. Cut buttermilk biscuits into quarters. Shake or toss biscuit quarters in the sugar-cinnamon-cocoa mixture. Distribute them evenly in Bundt pan. Sprinkle evenly with chocolate chips (note: you can also try to stuff 1-3 chips in each quarter of dough. But this is time consuming. The chips don't burn and the bread is not messy if you just sprinkle, especially if you do one layer of dough and then chips and then dough and then chips again).

Melt butter and brown sugar on stovetop or in microwave. Pour over dough in Bundt pan.

Bake approximately 30 minutes or until dough is puffy and brown--check for doughy, uncooked bits and continue cooking in 5 minute increments until done. Let cool in pan for 10 minutes. Turn out onto serving plate. Pull apart to eat.

Mommy Hungry

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J's Stuffed Bread

(Cooked on Pampered Chef Large Bar Pan)

(2) Pillbury French Loaves (the refrigerated dough tubes)

(2) cups cooked broccoli

Pepperoni

Mozzarella Cheese

Take dough out of packaging and slice down middle, opening the tube into a long, flat surface.

Stuff as desired (I did broccoli and cheese)

Pinch up the seam and lay, seam side down, on bar pan.

Repeat with second loaf.

With two loaves lying next to each other, twist/braid/interlock as desired, always trying to keep the seam side down.

Coat final creation with LIGHT EGG (sorry about today!) for a golden/crisp look.

Bake as directed on label, adding approx. 5-10 minutes for it to bake through the ingredients.

Thanks!

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J9'sHam & Cheese Brunch Squares (Pampered Chef)

Ingredients:
1 teaspoon vegetable oil
2 cups (8 ounces) grated Colby & Monterey Jack cheese blended, divided
1 package (22.5 ounces) frozen toaster hash brown patties, thawed (10 patties)
8 ounces cream cheese, softened
12 eggs
½ teaspoon ground black pepper
8 ounces thickly sliced deli ham
4-5 green onions with tops, divided (1 cup sliced)
3 plum tomatoes (I forgot to add these…and didn’t miss them)



1.Preheat oven to 450 degrees. Lightly brush large stone bar pan (cookie sheet 9x13) with oil. Grate cheese. Crumble hash browns over bar pan; press gently into an even layer. Sprinkle half of cheese evenly over hash browns. Bake 13-15 minutes or until crust starts to brown and cheese is melted.
2.Meanwhile, in large bowl, whisk cream cheese until smooth using whisk. Gradually add eggs and black pepper; whisk until smooth. Coarsely chop ham, slice green onions, reserving ¼ cup of the tops for garnish. Place ham and remains green onions in pan to cook and stir over medium heat for 2-3 minutes or until hot. Stir ham mixture into egg mixture.
3.Remove bar pan from over. Pour egg mixture over crust. Return bar pan to over; bake 6-8 minutes or until center is set. Meanwhile, slice tomatoes in half lengthwise, scrape seeds out and dice. Remove bar pan from oven; top with remaining cheese, tomatoes and reserved onions. Sprinkle with pepper if desired. Cut into squares.

Side note: I have made this the night before. I cooked the hash browns in oven, let it cool. Then poured the egg mixture on and put in fridge overnight. It has to cook about 20 minutes. Enjoy!

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Black and white bean salad with Mango and cilantro

Ingredients

3 sundried tomatoes (in oil) and then chopped
2 medium tomatoes, seeded and chopped
1/4 cup of cilantro
1 shallot minced
2 tablespoons of white wine vinegar
1/2 cup of olive oil
Salt and pepper to taste
2 cans of black beans (15.5oz)
2 cans of navy beans (15.5 oz)
1 ripe mango diced (not too ripe)
1 medium cucumber peeled, seeded and diced


In medium bowl combine tomatoes (including sundried), cilantro and minced shallot stir in vinegar, then gradually whisk in olive oil until emulsified, season with salt and pepper.

In large serving bowl combine beans, diced mango, cucumber. Pour dressing over bean mixture and set aside for 30 minutes unrefrigerated. Serve at room temperature.

ENJOY!

Feeling Warm Inside

We just had lunch--an incredible vegetable soup, if I do say so myself. And Sis helped!--and the kids are resting upstairs happily with Gommie. I'm sitting in my clean, warm, quiet kitchen, drinking tea and watching the world via the web, with brightness from the heavily-falling snow lighting the room. A friend has been delivered of a new baby girl this morning, which is happy news indeed. And within minutes of my sending out the request for meal volunteers, several playgroup moms had already signed up; such is the care and support in my group of friends. And that is more beautiful than snow and warms me more than soup.

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Today's Vegetable Soup

(bearing in mind, it's never the same twice)

1 onion

1-2 teaspoons minced garlic

1-2 tablespoons olive oil

appx. 20 baby carrots, chopped

1 cup frozen corn

1/2 cup frozen peas

2 yukon gold potatoes, cubed

1 turnip, cubed

1-2 cups cooked curly kale

6-8 baby portobello mushrooms, sliced

1 yellow squash, sliced

1 zucchini, sliced

2-3 stalks celery, sliced

2 1/2 boxes of stock (about 10-12 cups stock)

2 teaspoons salt (give or take)

a few shakes of Penzey's seasoned salt

several grinds black pepper

1/2 box rotini pasta

ABSOLUTELY NO TOMATOES OR BEANS OR VISIBLE SEASONINGS LIKE HERBS

Saute onion in olive oil; add garlic and saute until fragrant. Combine remaining ingredients, except pasta, and cook until desired tenderness. Cook pasta separately and allow kids to add their own (this way the pasta doesn't get mushy). I like mine with a bit of grated cheese.

Playdate Ideas

For about 6 months we've been having successful art playgroups with several friends. We've painted canvases, used watercolors, made string art paintings, among other things. In a few weeks, we're going to tie-dye (wish us luck!). It's all open-ended, with no set project prototype, lots of experimentation, tons of praise, and constant play.

A few weeks ago, we tried a storytime playgroup and it was largely a failure. Mind you the children had fun--we were spread out on picnic blankets in the yard under our tree with lots of books and snacks. The theme was weather or seasons so everyone brought books on that topic. And then, interestingly, children only seemed to listen when their own moms read. The rest wandered, ate, or played. No problem, of course, but I think they'd like the story too. And we didn't even try to make paper towel holder rain sticks!

And now I have an idea for another playdate, based on the cookbook article in the Times: a cooking group. Now, that cookbook Kitchen Playdates seems to be more mom food (the article mentioned sea scallops with balsamic glaze--um, I won't eat that and my kids can't) and not about lots of people playing in the kitchen together. But I think Mothering ran an article a few issues back about a group of moms who cook together with children too. I'd love to try that, and not just cookie decorating (which we've done several times now). I got some great feedback from my playgroup members about how they cook with kids--there is lots of measuring and washing and putting things in bowls. We can do that. Maybe we can start with a baked potato bar activity--lots of bowls and washing and maybe even a little cutting and shredding--and enough choices for the pickiest of kiddos. It would have to be a small group--I have two, so maybe two more (my kitchen isn't huge). But I think it would be great fun.

Hmmm, art and stories and food. Now to think up a good music and movement group. Yoga dance, maybe. Who needs to pay for classes?