In the Paper

I'm very behind in my reading and even more in my posting about what's in the papers:

• Dexter and nuts--it'll make a parent's heart stop. But Dexter, of "Cooking with Dexter," is fine.
• Mmmm, check out some of these smoothie ideas--orange and dates, anyone? And my blender is still out from the fresh ice cream earlier this week.
• Mmmmmm, homemade pizza.
• Depressing news about the teacher job market: stay where you are, Mama Teacher!
• One more thing my kids can't do: climb Mt Everest at age 13!
• LOVING Maureen Dowd on Kagan: single vs. unmarried and rumors of lesbianism.
• I've said this for a long time (at least since teaching at a college in NYC): let's have a respectable alternative to 4-year degrees.
• Bangkok: because of my family's close ties to Thailand, I've been following all the reporting on the protests (really, is that a strong enough word?). And while relatives have reported that life in Bangkok is fairly normal outside that zone and that uprisings like this happen (approximately 18 since Ma and Gong were born there--that's like one every three years!), I still worry about the state of things, especially when I read articles like this, by the reporter Thomas Fuller who was interviewing that general when he was assassinated.
• Nuts and Cholesterol: does peanut butter count?
• Mmmmm, spring vegetable soups!!!
• Enemies in Childhood Can Be Good--hmmm, would knowing that have made junior high easier?
• Cell Phones and Brain Tumors--things that make you go, "hmmmm."
• Cooking at the White House: The Pastry Chef (check out the two recipes for granola bars and cheesecake) and Rick Bayless serves a State Dinner
• Non Appetit, Or I liked Gourmet Better, too.
• "Is Your Cat Normal?"--only if eating plastic bags (incl. litter-box liners!), tin-foil yogurt lids, any kind of string or plastic, is!
• How to write condolences: a first-hand account.
• Three totally unrelated accounts, in their way, of modern American Judaism: on liberal Zionism and the death of the widow of Yiddish author Chaim Grade and a celebration of the author, Sholom Aleichem, who gave us Tevye.
• Spelling Children's Names/Naymes/Naimes/Namz
• Fashion's first family meets Buddhism
• Gardening upside-down (we have tomatoes!)
• On the "outlaw of Amherst" (and just try not to sing all her poems to "The Yellow Rose of Texas!")

Today, Again

So, I blogged earlier this morning that Sis was sick and the day's plans had changed.

Time for a do-over.

Turns out that the few coughs she emitted just as she got out of bed faded almost immediately and didn't return. She ate breakfast heartily and played with Bud, with no other symptoms. So I sent her to school, delaying a decision about our playdate this afternoon. I think it might be allergies and the attendant morning stuffiness. Time will tell.

But the other thing I mentioned in that post was my immediate need for those bracelets, about which they are still both upset and desperate. I have a few ideas now about where I can find them, thanks to my quick-emailing playgroup friends. And I'll be posting later on the philosophical and ethical quandry of giving in to fads later. Right after I do it.

Today

Sis is sick: barky cough. Which means, not 3 weeks after her last ear infection, we'll be watching for more fever, more earaches. It also means no school for her today. And a trip to at least one doctor--and if they find a thing, we're going back to the ENT. Enough is enough.

Bud is miserable. Not only is he going to school alone, but Sis has a fairy silly band from a friend and he doesn't. (These are the in thing now: brightly-colored plastic bracelets in shapes like animals, fairies, dinosaurs, and letters. Style is to wear several of them at a time, just like we did with those Madonna-inspired black bracelets c. 1983.)

Oh, shit. She just accidentally broke hers. Today is just gonna suck.

Know where I can find some of those fast?

Rise Up: The Twins

It's raining, it's pouring, and so I'm baking. Made Butter Bread, choosing it mainly because I had all the ingredients on hand. The dough was so soft, as a baby's bottom, you might say. And the final bread is very, very tender. And oh so buttery. Bud had two huge slices with jelly. Sis hasn't had any yet but liked the name of it, which is also les gameaux, or "the twins," because traditionally this bread is two loaves baked side-by-side. Kinda looked like a big baby's bottom, too!

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Butter Bread

1 1/8 cups water

1 large egg

6 tablespoons unsalted butter, cut into pieces

4 cups bread flour

1 tablespoon plus 1 teaspoon gluten

2 teaspoons salt

1 tablespoon bread machine yeast

[Note: there are long instructions about making les gameaux, or "the twins," by stopping the machine midway, making two separate pieces of dough, and baking them side by side in the bread machine pan. I used the machine for dough and then divided the dough, made two long loaves, put them together in the 9 x 5" bread pan, rose again for 45 minutes, and baked at 350F for 40 minutes. I also had brushed the top with a tablespoon of butter.]

adapted from Beth Hensperger, The Bread Lover's Bread Machine Cookbook

Commitment

com·mit·ment  [kuh-mit-muhnt]–noun

1.the act of committing.

2.the state of being committed.

3.the act of committing, pledging, or engaging oneself.

4.a pledge or promise; obligation: We have made a commitment to pay our bills on time.

5.engagement; involvement: They have a sincere commitment to religion.

It's a word I've heard a lot these last few weeks: in WW meetings, from my PT about a lifelong exercise regimen, about my swimming.

But I haven't been feeling a lot of it.

I'm not swimming and am afraid I won't get back to it even when I feel better. I haven't tracked or even counted food points since this latest back pain started. And I have about four new pounds to show for it. Because I eat to feel better, which my GP says is so normal, so comforting (and that I should forgive myself a little now until things improve some). As for an exercise regimen, well, I feel lucky if I can just function (I'm driving again, finally). I get overwhelmed when I hurt and then all my good health habits fall to the wayside as I hunker down to cope. You know what the first indicator is to me? I stop flossing my teeth. Because I'm too lazy. Because I don't care. Because I'm tired. (And before you worry that I'm falling into a depression: I'm seeing someone about coping with chronic pain and the attendant anxiety and she says I'm not depressed. Just in pain and anxious about it.).

Good news, though: I've flossed these last two nights. My back isn't "back" but my commitment might be.

Mama's Grill Pledge

Mama is on a grill kick and having a great time learning a new skill for which there are tools (yeah, well, some stereotypes are true.)! She has grilled once and even twice a weekend for almost a month now--chicken drumsticks and thighs, Chinese sauced pork ribs, t-bone steaks, sweet potatoes, corn on the cob, a variety of vegetables (squash, eggplant, mushrooms), banana boats, even leftover pizza. Not only does she produce these great meals (I've listed below but not appended recipes yet for some of her dishes), but the outdoor cooking and eating contributes to a whole fun family outside afternoon, with the two of us hanging out on the deck while the kids run around the backyard. Yesterday, in addition to creating and running through their own obstacle course and visiting with a neighbor, the kiddos watched birds build a nest in our recently trimmed hedge and a squirrel, newly named "Chippy," stick her head out of her nest high up in the knot of our tree. In fact, we were outside well after 8 pm, which is very late for them. But that's what summer is for, right? And with school out in less than a month, it definitely feels like summer is on its way.

-=-=-=-=-=-

Corn

Sweet Potatoes

Chinese Pork Ribs

Banana Boats

Freekah Show

I've been pampered since Wednesday, with meals, gifts of coloring books, and being chore free. On Saturday, Mama took the kids to the library for hours, where they played computer games, chose books about dinosaurs and in the Magic School Bus series, selected videos, and even chose some books for me. Apparently, Sis marched right up to our favorite librarian, "Excuse me, Miss T, excuse me. I need books about cooking bread." And she came home with four, including two on Laura Ingalls Wilder, Everybody Bakes Bread (and the search for the three-handle rolling pin!), and one by famous Julia Child editor, Judith Jones! Lots of fun for us.

Then they went to a Middle Eastern food restaurant and brought home a wonderful lunch: shawerma for them, amazing tahini-heavy hummus (and a spicy version), smoky and sweet baba ganoush, incredibly crunchy falafel, Syrian rice, mujadara, this thick crisp flatbread, dolmades, olives, and mango nectar. My two new favorites were freekah, a pilaf with freekah/farik (roasted greenwheat), almonds, and peas, as well as a bright red rosewater drink. MMMMMMmmmmmm! We ate leftovers for two delicious days.

-=-=-=-=-=-

Freekah

This isn't exactly the pilaf from the restaurant, but it's close. And I think I can get freekah from Trader Joe's.

Ingredients500 g freekeh
4 cups 99% fat free chicken broth
1 tsp olive oil
50 g garlic, crushed
25 g fresh rosemary
.5 c chopped onions
.25 c diced or grated carrots
.25 c frozen green peas
.25 c slivered almonds
salt and pepper to taste


DirectionsSweat onions and garlic in olive oil. Add rosemary, and sautee gently. Add broth, freekeh, and carrots. Bring to a boil, then reduce heat and simmer until tender. Remove from heat, add peas. Let sit while toasting almonds. Plate, and garnish with a few almond slivers. Serves 8.

Number of Servings: 8

from sparkpeople.com

Rise Up: No Need to Knead

I'm finally getting to the original no-knead bread (and the cast-iron Dutch Oven I put on my bridal registry for this very reason!), originated by Jim Lahey of Sullivan Street Bakery. I started it last night and still have about an hour and a half left to go (mainly, the end of the second rise and then baking). It almost seems like too much trouble, like kneading would be easier, but the proof is in, well, the proof, I guess: taste and texture. Meanwhile, I'm also repeating the chocolate challah I made on Friday, to give to the teachers who let us drop Bud and Sis off early on Friday to make my doctor's appointment in time.

Update: This bread is AMAZING! Beautiful to look at, wonderful to eat. Crusty crunchy crust and holy hole-y inside! How does it compare to the other? Well, I'd say it's better, hands-down, for flavor and crust but the sponge-ness of the warm bread is similar (haven't had it cold yet; I never can wait). Mama liked it too, as did a neighbor passing by on a walk who stopped to admire our "new" yard.

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

No-Knead Bread

Adapted from Jim Lahey, Sullivan Street Bakery

Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

as printed in The New York Times

Alone Time

I've had a lot of alone time recently: Mama worked late both Thursday and Friday nights and she has taken the kids out today while I rest at home. But since I've made enough bread recently and am not doing much crafting because of my back (nor much reading for similar reasons), I'm watching tv. I've watched four episodes of "Cranford" and "Return to Cranford" (I love Judi Dench! Especially as a Victorian . . . ), plus "Private Chefs of Beverly Hills" and now "Law and Order." I'm sad about the cancellation of L&O, not because I watch it (or any tv) much anymore, but because I watched it for years and also would've liked them to pass "Gunsmoke" as the longest-running show ever. Plus, it has been quite intertwined with my NYC experience--I even saw Jerry Orbach in person on the streets around Broadway a few times (though, oddly, I'm not sure if any of the film crews I ever saw were L&O).

Anyway, I'm not sure what to do with myself. Besides tv, I keep wandering outside to see how progress is going on our yard renovation. Our babysitter's dad, who is in the landscaping business, is cleaning up our big bushes in the back corner, trimming some trees, and mulching around our swingset. It's a beautiful day for the work, which has transformed our yard, adding tons of space where it was once overgrown with poison ivy and probably providing the habitat for lots of critters. So I keep going outside to see how pretty it's becoming. Funny because I usually have tons to do with myself on the days when Babysitter is here or the kids are in school. But it's Saturday and we're usually altogether and I'm a bit constrained in my activities . . . . maybe I should practice my breathing some more. While I watch tv!

Light at the End of the Tunnel

Well, there was definitely a tunnel. A very small one. But I don't know if there was any light at the end because I never opened my eyes. For 25+ minutes in the MRI machine, I practiced counting my breath, completely unable to convince myself that I was, say, with the panda bears or walking around Rome, or something--mainly because the noise of an MRI machine is a cross between the funky techno sounds of some dance club and the loud and unexpected whirrs and thuds and such of a construction site. Nothing hurt, and I could even say that the vibrations of the machine were kinda comfortable--I mean, how often do I just lie around? Worst part was that my legs, which were bent to support my lower back, got tired and jumpy and so I had to work hard to hold them still; otherwise, no worries. They said I did a great job, but I'm guessing they say that to everyone. Still, it would've been harder, I think, had I opened my eyes because it really was a very small tunnel (but, oddly, air conditioned, I think!). If I ever have another MRI, I want to remember to:

• wear clothes without metal--because I was in sweats and a t-shirt, not much else (not even my brand-new lift-and-separate-and-support-er that has garnered compliments and makes my back feel better. Not so much my wallet--can you imagine $40?? But at least I got, count them, three not two letters!! Because they don't do E anymore. TMI?), I didn't have to change into a gown.
• have pants with pockets, in which I stashed my hands which kept my arms from being jumpy..
• not open my eyes.
• not bother to try to pretend I'm somewhere else but just practice my meditation breathing--because you're nothing if not fully present when you're in that tunnel.

I actually have a CD-Rom now of my upper back, but I'm not going to look at it. I mean, I can't read those things and who needs to get worked up about blotches and spots I don't understand. Mama says she's going to look at it. Fine. So, my doctor will get the images and the report probably by Wednesday and I'll go see him after that to hear what's up. Then maybe I'll look and see some light at the end of my tunnel.

Rise Up: Pete Repeats

My mom used to call me "Pete" or "Charlie"--my sister, too--odd nicknames for us, with no rhyme or reason (not even that she wanted boys!).

I digress because this post, title aside, is all about bread and nothing to do with my childhood nicknames. I made a great bread last night when another one was an utter disappointment (I'm not even going to post that Guinness and Molasses bread recipe here because it was just ick): Buttermilk Whole Wheat. Not too wheat-y, good crumb, perfect for toast.

Except that it wasn't new. Until I reviewed my recipes tonight, I hadn't realized I'd made it before. In fact, it was the first recipe I made out of my favorite bread machine cookbook, Beth Hensperger's The Bread Lover's Bread Machine Cookbook. I guess I've gone full circle.

And then some, because I think I'm finally ready to tackle Hensperger's other, more famous bread cookbooks (which don't use bread machines), particularly the James Beard award-winning Bread Bible.

Rise Up: Good Shabbos

After my GP appointment this morning reassured me that we're doing what we can, I looked forward to my afternoon playgroup. And for this I made Chocolate Challah, choosing challah not because one of our moms is culturally Jewish but because we all like chocolate and challah can be such a wonderful, rich bread. And it was good, especially because I only made the dough in the machine and then braided it myself, as is traditional, and baked it in the oven. Let's just say that we all burned our fingers grabbing a piece and that only about 1/4 of it is left!

Good Shabbos to us all!

-=-=-=-=-

Chocolate Challah

1 cup water

1 large egg plus 1 egg yolk

2 tablespoons vegetable oil

2 teaspoons vanilla extract

3 cups bread flour

1/2 cup sugar

1/4 cup unsweetened Dutch-process cocoa powder

1 tablespoon gluten

1 1/2 teaspoons salt

2 1/4 teaspoons bread machine yeast

1/2 cup semisweet chocolate chips

Place the ingredients, except the chocolate chips, in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Basic or Sweet Bread cycle; press Start (not suitable for the delay timer). At the beep, add the chocolate chips.

When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

Beth Hensperger, The Bread Lover's Bread Machine Cookbook

Update

Okay, posting on Turn-off-your-engine Thursday but that's okay: ortho ordered an MRI (scheduled for this Saturday) but says the symptoms are consistent with diagnosis and upped my anti-inflammatories. At his suggestion, I'm going to cut back on swimming until this calms down again.

Had a ped appt for Sis afterwards, to check up on her latest ear infection, and talked to the doc about my ortho, whom she's heard of, says he's good at backs (even if he isn't the touchy-feely, chatty type). Oddly, her husband has the same thing--upper back scoliosis--and said that PT had helped. So maybe it's just a matter of time.

Feeling better mentally and physically today. And so making bread in my mixer, which is basically hands free--Guinness and Molasses! If there's extra, I'm going to make Brown Bread Ice Cream. Which just sounds too odd not to try! Otherwise, I'm hanging out at home with my very cooperative little helpers.

And I promise to post on something else soon. I'm tired of writing about my back.

Rise Up: Ghosts of Bread Past

I was channeling the women of my family on Tuesday, making a bread recipe of my maternal grandmother Bammie, who died of Lou Gehrig's disease when I was only four. The recipe had been used by her throughout my mom's childhood and was remembered as being a fantastic bread with a crunchy crust and also incredible for toast. I had never had the bread but remember Gommie talking about it, how they would put pepper on it fresh out of the oven. And so, I got a copy of the recipe from my Aunt T, who apparently still makes it from time to time.

The recipe, below, was contained in a typewritten letter to Aunt T, as apparently Bammie always typed things. I'm guessing it was sent to Aunt T as a young bride and housekeeper, because the last line mentions that Bammie could come up and make some for them on Saturday. More than that, I don't know yet.

Seeing the reference to the mixmaster, I decided to make the dough in my Kitchen Aid with my dough hook, a first time for me. Besides, my sense of Bammie is that she was a no-nonsense, not sentimental or nostalgic, practical woman (but apparently a great crafter and cook and sportswoman who loved to have fun) and she would probably have taken advantage of a machine to make bread if she could have.

I was surprised that the recipe called for 4 cups of water, realizing that was a lot. And half of a 5 lb bag? That's more than 10 cups!!!! I thought it would be okay (alright, honestly, I hadn't calculated until I started, my faux pas, and would have known that was too much) until the dough climbed over the dough hook and into the spring/motor of the mixer, getting grease everywhere before I could stop it. Was Bammie trying to tell me something? Something like "get yourself to a store to buy bread, girl!" Let's not romanticize the past too much--I think most of our foremothers would embrace many of our modern-day conveniences. Even if they don't taste nearly as good. But, I was determined not to be beaten by this family heirloom recipe.

I had to throw all that dough away, clean up and revive my poor mixer, and start afresh. With half a recipe. From there, everything went swimmingly. Love using the dough hook--mix all the ingredients right in it, stop when the dough isn't sticky and pulls away from the bowl, let it rest in the bowl covered with a damp towel (as per instructions, I oiled the top lightly. I also put a warm damp towel around the bowl as it's too cold in my kitchen for bread to rise quickly these days, 64F instead of 75-85F!), then "punched down" an hour or so later in the bowl on low for just a few seconds (when dough bounced back at a poke), rested it a bit, then "kneaded" for less than a minute, removed the dough, shaped it, and put it in my bread tin to rise (waiting for it to not spring back at a poke). It was big in my tin and I knew it would make a huge loaf but I resisted separating it into two, since half the recipe should've only made one. I did, however, slash the top and give it a water wash before baking at 350 for about an hour.

Except this all took so long that I had to be at an appointment before it was done so I briefed Babysitter who confidently took charge, having only ever baked a box mix cake once in her life! I was a little sorry not to be there for the "birth" of the loaf, for the first warm slice, but realized I will be making it again. And again. The loaf was there and partially devoured when I got home: a huge loaf which slices are too big for my toaster with this amazing hard crust and nice, dense crumb. I called Gommie to tell her how good it was, not only feeling proud that I'd managed both the dough hook and another bread recipe but also feeling excited that a new generation, or two, has the family bread recipe.

Gommie, and Aunt T, and Bammie--we'll save a piece with pepper on it for you!

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Bammie's Bread Recipe, a la Aunt T

"About the bread.........I use one dry yeast package, 4 cups water, 1 Tbs. sugar, 2 Tbs. salt and 2 Tbs. oil. Add enough flour so that it will sorta stay in a mold, or slowly go back down after you beat it.......seems like it's a little over half a 5 pound package. Spread oil over the top so that it won't get crusty and let rise. I use the mixmaster bowl and it always rises up higher than the bowl, sometimes even runs over. Knead on floured paper, working in more flour and then put in the pans and let rise.....now this will depend on the size of your pans. If they are not as large as mine, well, just don't add as much water to begin with, but use the same amount of yeast. I bake it a 350 for almost an hour. Oil the top of the loaves when you put them in the pan. I can't understand why you can't do this. If you don't get to it, I'll make you some the Saturday that I'm there."


The above is exactly what she sent me. Makes 2 loaves. I beat the flour in by hand. The pans I use are regular bread pan size. Also, when I divide the dough into half to put in the pans for the second rise, I sort of form it, pour a little oil in the pans, and them put the dough in the pan top side down and roll it so there is oil both around it in the pan and on top. The loaf seems to come out better even using non-stick pans. The bread will be heavy and very crusty. When you turn it out after baking, wrap each loaf in a dish towel to cool. I then slice it and store it in a zip lock bag and after one or two days put it in the fridge so it won't mold.
Makes wonderful toast.

Aunt T

Mommy's Little Helpers

I'm having a pretty rough back day today. And it just got worse as morning progressed, even though Mama did all the prep work and all I had to do was get the kids to school. But that became increasingly hard to fathom as departure time loomed. To the point that I called the school to arrange a curbside drop-off. Then I told the kids that I wouldn't be taking them inside but that a teacher would be there to help them.

And putting her arms around her brother, Sis said, "It's okay, Mommy. We can help each other!"

They were such grown-up kiddos getting into school . . . and I cried all the way to my PT appt, more because of the heartache of not being able to do my mommy job than because of the pain. The concerned therapist did the best she could, which did help a lot, until Mama came to make sure I got home okay.

I'm home now, feeling a better but afraid to move too much. There won't be any bread baking today. Mama's gone for pick up and will be home all day with us. Thank heavens her job lets her do that. I have an ortho appt tomorrow and a GP appt on Friday.

But for now, I'm taking it one day at a time.

Just like the words someone gave me say:

Just for today, I will try to live through this day only,

and not tackle my whole life problem

at once. I can do something for twelve hours

that would appall me if I felt that I had to

keep it up for a lifetime.

Just for today, I will be happy. This assumes to

be true what Abraham Lincoln said, that

"most folks are as happy as they make up

their minds to be."

Just for today, I will try to strengthen my mind.

I will study. I will learn something useful.

I will not be a mental loafer. I will read

something that requires effort, thought and

concentration.

Just for today, I will adjust myself to what is,

and not try to adjust everything to my own

desires. I will take my "luck" as it comes,

and fit myself to it.

Just for today, I will exercise my soul in three

ways: I will do somebody a good turn, and

not get found out. I will do at least two

things I don't want to--just for exercise.

I will not show anyone that my feelings are

hurt; they may be hurt, but today I will not

show it

Just for today, I will be agreeable. I will look

as well as I can, dress becomingly, talk low,

act courteously, criticize not one bit, not

find fault with anything and not try to improve

or regulate anybody except myself.

Just for today, I will have a program. I may not

follow it exactly, but I will have it. I will

save myself from two pests: hurry and indecision.

Just for today, I will have a quiet half hour all

by myself, and relax. During this half hour,

sometime, I will try to get a better perspective

of my life.

Just for today, I will be unafraid. Especially I

will not be afraid to enjoy what is beautiful,

and to believe that as I give to the world, so

the world will give to me.

--anonymous

Rise Up: Hello, Gorgeous!

I'm Not Ready Yet

They are practicing a song from "Toy Story" for their preschool graduation.

Heaven help me, I don't even know what song that is, but it's making me teary already.

Just like my mom and the usual graduation processional song. Or the Wedding March. Both of which we've teased her about. In fact, we sang "Pomp and Circumstance" to Gommie for months before I graduated from high school. And she was pretty immune to it. And then they played a montage from my favorite musical, "Phantom of the Opera." I guess there's no avoiding tears at graduation.

But my mom was lucky. I can't even try to prepare myself because the kids said they won't sing the special song for me until graduation. So if any of you know what song it might be, please let me know.

And please, please, please let it not be that "I Believe I Can Fly" song.

Rise Up: Baking To-Do List

With approximately two weeks left on my bread pledge (until Thursday, May 17), there are still several things I want to try:

• Jim Lahey's 18-hour no-knead bread
• my Bammie's bread recipe
• my dough hook attachment for my mixer
• pie crust--by hand or in the food processor
• sourdough
• crackers
• Salt Rising Bread
• Bloodroot's Oatmeal Sunflower bread
• and finally, the failed loaf that pretty much inspired it all, Rev. M's Oatmeal Molasses Bread

Okay, I probably won't get all that done in the next two weeks, but I don't intend to stop making bread on that Thursday, so there will be time for all of it. And more . . . .

Go Figure

For months now, Bud, and to some extent Sis, has been terrified of having his hair washed. I don't mean grumpy about it. But scared. Petrified. So bath time has been a real struggle, even though we only wash hair as minimally as possible. And it's not just me that has a problem getting his hair washed. Mama can't manage it either. Nor can Ma. And while we do not want to give in to any kind of tantrum or manipulation, we do want to recognize and respect real fear. We've tried cups, titling heads back, covering ears and eyes with washcloths, the shower head spray, letting them pour the water themselves, letting them wash our hair first, even goggles for protection. You name it. Nothing has worked.

Having heard them giggling for awhile now, I just popped my head into the bathroom where they are still playing. And Bud dumps a full cup of bubbly water on his head. Repeatedly. With a smile on his face. And he's still doing it! And enjoying it . . . . "I'm going to tell Mama and Gommie and Ma that I can wash my own hair! I'm an expert hair-washer."

There's no telling with kids, I say.

My Garden Gnomes

Maybe I should take the National Wildlife Federation's "Be Out There" pledge--"I pledge to spend time outside, exploring, learning and playing. I will encourage the kids in my life to get outside more, too!": Sis and Bud have been outside more than four hours now. Mainly, they are pretending to collect and then plant seeds, calling any off-limits plants, like my roses, daylilies, lilac bush, hostas, azalea, pansies, petunias, and marigolds, "poison ivy." They each gathered a bucket full of "seeds," mainly a leaf or two from every bush, tree, and weed in our whole yard, which they then used garden tools to plant under the "faerie tree." They are covered in dirt from eyelids to ears to fingernails to toenails and so are in a bubbly tub . . . still playing happily with each other! For my part, I meditated some, watched a lot, made bread dough, blogged, and then prepared an apple-caramel snack. And it's already 4 p.m.! A pretty great way to spend the day . . . .

Rise Up: Knead Therapy

I've been craving bread, mentally, and not the no-knead or bread machine variety. I've wanted to put the skills I first learned two weeks ago, then used in successful Cinnamon Raisin Bread last week, back into practice. And so I chose King Arthur Flour's introductory Hearth Bread recipe (which is way too long to type in here). There are a zillion "how-to-make-bread" recipes for the beginner, including ones in Mollie Katzen's Enchanted Broccoli Forest, the Tassajara Bread Book, Julia Child's The Way to Cook, and no doubt several from Martha Stewart, and those are just the ones I can think of right off. But I went with the KA one because, well, I like that confident, comforting big orangish book (200th Anniversary Cookbook) and I've had success, as I mentioned, with the Cinnamon Raisin Bread from the same source.

And so, I'm making that bread today. It felt good--not just the smooth and elastic dough, but the whole kneading process, which is no small feat considering how my back has been feeling. In fact, I think that is part of the reason I've been craving bread, or breadmaking. I was at the PT this morning and she can actually see the differential in my shoulders (left is lower), the twist of my spine, and the compression of the rib cage on my left side. No wonder I hurt. She's going to call my ortho to talk about other options for care beyond pills and PT; she mentioned a brace, perhaps. Yep, just like Deenie. Which she is too young to have read. I'll be back at PT on Wednesday, at the ortho on Thursday.

But back in my kitchen in an hour when it's time to punch down that bread, shape it into glorious round loaves, slash the top, and put it in the oven. I have real hopes that I've done it correctly so far--it was the most gorgeous ball of dough I've ever put to rise. And it will be ready just about in time for dinner, which is minestrone soup in the slow cooker. My mind, and even my back, feel better for it already.

Short Swim

Oh, my it was cold this morning. Not just because it was actually freezing outside, but because the pool was only 80F. Apparently, 79F is about the lowest that lap swimmers will tolerate. I made it about 15 minutes before I was crampy, having never been crampy in the pool before. I had to stop twice because my mid-back hurt. (The highlight of the morning: meeting the kids' swim teacher in the locker room!)

It's been that kind of weekend, really. Saturday was awful. In fact, I posted, briefly, about it in "Misplaced Optimism, Or My Terrible, Horrible, No-Good, Very Bad Morning." But the post was too much of a downer so I removed it. But, having gotten past that morning and having felt mostly good since then, I'll re-post it here:

I've felt so good all week that, following doctor's orders, I stopped taking my anti-inflammatory after a week.

I woke up this morning and realized that was a bad call.

I hadn't been sure if my feeling good had been the result of the anti-inflammatories, my new gym regimen, my new bed pillow, the return of my original PT, or all four. Turns out, it was all the drugs.

I knew before I got out of bed that something was amiss. It even hurt when I walked. (But, this being my mid-back, at least I could walk, which I can't really do when it's my lower back). Tried to get my swimsuit on, as I'd intended to go for a swim. Couldn't do that. Took some meds and spent 3 hours hoping it would get better soon. The kids alternately begged me to play and did sweet things to help me out. Mama tried to distract them and me.

I feel much better now, even ran errands and went to a party, but not as good as yesterday. I'll be calling the ortho on Monday, just to see if we need to think of something else, maybe that MRI just in case.

Needless to say, I'll be taking my prescription tonight.

And sleeping with my pillow.

And keeping my PT appointment.

And going for a swim soon.

Anyway, I'm trying to do what I can to "fix" this pain cycle and/or deal with it. But I'll feel much better, mentally and physically, when I can get in a good swim.

Rise Up: Happy Mother's Day

Had breakfast in bed--Sis brought me chocolate yogurt, the only thing she could totally do by herself

Ate with the kids while watching their new favorite shows, "Jungle Junction" and "Arthur."

Pretty soon, we headed to church where my class made

Paper coffee-filter corsages to give all the women in the congregation for Mother's Day.

Yummy food at coffee hour, including

Multiple sweets (kids liked the chocolate cupcakes) and this amazing combo of

Olives, chickpeas, and artichoke hearts, with herbs, that we ate on corn chips.

The Orange-Cinnamon Bread I had hoped to bring wasn't ready in time (but it was great later).

Had the amazing moment of receiving the cookbook that the previous owner of my house had compiled.

Eat brunch at my favorite veg restaurant, including an amazing gravy on Mama's grandmere omlet,

Rhubarb custard pie, and coconut-caramel cake.

'Sourdough pancakes (sans bananas this time) were even a hit with the kids!

Did lots of things in the yard, including "planting" our topsy-turvy tomato plant,

And otherwise brought in all the other plants we could because it's going to FREEZE the next two nights

Yay! Mama made T-bone steak and "chicken on the bone" (I had Ranch Style Beans!!!)

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[Can you find the hidden message? Maybe not in this font . . . but I worked hard on that.]

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Orange-Cinnamon Bread

1/2 cup orange juice

1/3 cup milk

1 large egg

3 tablespoons unsalted butter, cut into pieces

3 cups bread flour

1/4 cup sugar

grated zest of 1 orange

1 tablespoon gluten

2 teaspoons ground cinnamon

1 1/4 teaspoons salt

2 1/2 teaspoons bread machine yeast

For the vanilla-orange glaze:

3/4 cup sifted confectioner's sugar

1 1/2 to 2 tablespoons orange juice

1 teaspoons vanilla extract

To make dough, place all the dough ingredients in the pan according to the manufacturer's instructions. Set crust on medium and program for Basic cycle; press Start. (not suitable for delay timer).

When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Place a plate or piece of waxed paper under the rack.

To make glaze, combine the confectioners' sugar, orange juice, and vanilla in a small bowl; beat with a small whisk until smooth. With a large spoon, drizzle the bread with the glaze, letting it drip down the sides. Cool to room temperature to set glaze before slicing.

Beth Hensperger, The Bread Lover's Bread Machine Cookbook

Rise Up: Feliz Ocho de Mayo

Our neighbors had their annual Cinco de Mayo party yesterday and we spent the entire afternoon over there. When we weren't feeding the kids all the yummy food or playing ping pong in a gale (we've had 50 mph gusts for 2 days, and it's going to freeze tonight!), I talked to the other guests and Mama played with her new HTC Droid phone thing (she is never happier than when she has a new gadget). Sis and Bud ran around with the other kiddos playing pirates, with a hammock as the ship. Sis particularly followed around an older girl with whom she had spent Halloween trick-or-treating; it was so cute because she was never more than a foot or so away from the girl, unless the girl gave made friendly requests for her to do something else, which she gladly followed. Bud, on the other hand, wasn't quite as happy because the other, older boys didn't know him and weren't friendly; one was even downright mean and growled at him, sending him upset to us with "Why did he growl at me? Why is he mean to me?" Later, Mama actually growled back at the little boy. End of story.

Well not quite: I made a new bread, Mexican Chocolate Bread, which rose and baked in my bread machine while I was enjoying the party. Can't beat that.

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Mexican Chocolate Bread

1/2 cup milk

1/2 cup orange juice

1 large egg plus 1 egg yolk

3 tablespoons unsalted butter, cut into pieces

2 1/2 cups bread flour

1/4 cup light brown sugar

3 tablespoons unsweetened Dutch-process cocoa powder

1 tablespoon gluten

1 1/4 teaspoons salt

1 teaspoon instant espresso powder

3/4 teaspoon ground cinnamon

1/2 cup bittersweet chocolate chips

2 1/2 teaspoons bread machine yeast

Place all ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Sweet Bread cycle; press Start. (not suitable for delay timer).

When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

Perfect Chocolate Glaze

4 oz bittersweet chocolate

6 tablespoons unsalted butter

1 tablespoon light corn syrup

Place a plate or piece of waxed paper under the cooling rack holding the bread to catch the drips from the glaze.

Melt the ingredients in a double boiler over simmering water, stirring gently with a small whisk until smooth. Remove from the heat and immediately drizzle the bread slowly with the glaze, letting some drip down the sides. Cool to room temperature to set the glaze before slicing.

Beth Hensperger, The Bread Lover's Bread Machine Cookbook

Rise Up: ISO Salt-Rising Bread

I just got a comment from Cousin S regarding Salt-Rising Bread. Never heard of it. But she has, several times, it seems. A quick search turns up that it is "old-fashioned" and "tricky," apparently based on a starter with cornmeal, sugar, and milk. Hmmmmm. Gonna see what else I can find so I can think about making it. 'Cos, you know, "tricky" is so enticing.

Rise Up: Bread Kismet

A friend at church had told me when I started my bread pledge that she had a book I should have. Not just any book, she said, but obviously a personal compilation of recipes donated to the church book sale that was not resold. And apparently it used to belong to our neighbor down the street who doesn't like us anymore.

Except it wasn't. Today, my friend handed me the 1954 datebook filled with newspaper clippings and handwritten notes about homemade breads--yes, coincidentally, this cookbook is all and only about breads!--and said it wasn't from that grumpy neighbor but another. I opened up the book to the front page and noticed something very familiar. But it wasn't the name of the neighbor.

It was the address. Our address. The book used to belong to the family that owned what is now our house in the 1950s. The woman named in the front, above our shared address, used to bake those recipes in our kitchen! (though, alas, there have been several stoves here since then). Wow.

And now I can guess how the book got to church--one of the older members of our congregation, who doesn't really come anymore, is the niece of the couple who used to live in our house 50 years ago. I'm guessing she was purging her belongings and the cookbook ended up in a box for the book sale.

Then to my friend who coordinates the book sale.

Who gave it to me because she knows about my bread pledge.

Still, even though I can trace the book's path, I think it is pretty amazing that the book has come home after 50 years.

And I can't wait to make some of those breads.

Happy Mother's Day!

To all moms and moms-to-be!

Here's a little song for you, from our preschool:

I love you mommy

I love you mommy

Oh yes, oh yes, oh yes I do

I love the way you look

I love the way you cook

I love you mommy

I love you mommy

Oh yes, oh yes, oh yes it's true

When I grow up

I hope I grow up

As wonderful as you!

Not Crappuccino

I'm still missing my Starbucks's mocha frappuccino. And so I've been checking out other options.

First, the McD's Mocha Frappe is a good substitute for the old mocha frap, though it is sweeter and more chocolatey (less coffee)--they even use the fudge from their sundaes as the drizzle! But at 560 calories for a medium, that's too rich for regular consumption (even in a small sans whipped cream and drizzle). But at $2.50 ish, it's a good two dollars cheaper than my old drink.

Secondly, I have looked into making my own mocha frap and keep coming across the following recipe. I just need to find my ice trays and I'll give it a try this weekend (or next playgroup!).

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My Own Mocha Frappuccino

make 6 cups of dark roast coffee for the best flavor

use 2/3 of a cup of cocoa powder, plus additional cocoa powder for garnish

2 cups nonfat milk for the best results

Fill ice-cube trays with half of the brewed coffee and place in the freezer. In a bowl, combine the remaining brewed coffee, cocoa powder and milk and stir to dissolve the cocoa. Cover and chill. When the ice cubes have frozen, put them in a blender and grind them but not too much, just enough so they . Fill 4 glasses with the crushed ice and divide the coffee-cocoa mixture evenly among them. Dust the top with cocoa powder and serve.

You can also put whipped cream on top for the final touch. This recipe is designed to make 4 cups of Mocha Frappuccino so you and 3 other people can enjoy it.

Wikihow

Rise Up: Playdate Pretzels

I knew I was going to enjoy yesterday's playdate with a new family when I walked in and the mom was pulling soft pretzel dough out of her bread machine! I like soft pretzels but had never made them, until yesterday. The kids loved shaping their own--Sis made her initial (sans salt)! I tried the traditional shape but didn't wrap the twist enough and ended up with a tower o'pretzel when it puffed. Good, though. And they were white whole wheat, from Trader Joe's flour. Definitely a do-again. And the pretzels, too!

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SOFT PRETZEL DOUGH
Ingredients: 16 Pretzels
Water, 80ºF/27ºC 1-1/4 cups
Egg Yolk, room temperature 1
Oil 1 TBL
Sugar 2 TBL
Salt 1-1/2 tsp
White Pepper 1/8 tsp
Bread Flour 3-1/2 cups
Active Dry Yeast 2-1/4 tsp
Select Dough Course 11 (this is from the Breadman Instruction Manual---I don't have that machine but will use the dough cycle on my Oster.)

Glaze:
Egg White 1
Water 1 TBL
Toppings: (optional):
Kosher salt, sesame seeds
Method:
1. On a lightly floured surface cut dough into pieces. Roll each piece into a 16-inch rope.
Cross the ends of the rope to make a loop; twist the crossed ends once and fold across
the loop.
2. Place on a greased baking sheet 1-1/2-inches apart. Brush with glaze and sprinkle with
topping. Bake at 375ºF/190ºC for 15 to 20 minutes or until done.
Variation:
Pepperoni Pretzel: Add 1 cup sliced pepperoni and 2 tablespoons Parmesan cheese to
dough ingredients. Follow method of completion.

Breadman Bread Machine Instruction Manual

Tea for Four

(For moms at our preschool: only read this if you don't want to be surprised this afternoon or next year!)

The tears started even before we entered the school for today's special Mother's Day Tea. Luckily, they weren't mine (yet), but another mom who was touched by the "I love my mother because . . ." list that greeted us on the door. Sis said she loves us because we cook with her; Bud said he loves us because we play with him. Others--"she buys me everything I want" or "she lets me play a little after dinner"--had us all chuckling as we waited to be escorted in.

The kiddos brought out decorated coffee-filter-and-tissue-paper corsages--in purple! (Sis had wanted green for Mama but they didn't have it; and yes, it's still always me/Buddy and Mama/Sis)--and proudly, maybe even a bit shyly, took us inside to our seats. The tables were delicately decorated with fresh flowers, a china teapot, colorful plates, homemade placecards, and homemade napkin rings. Bud desperately wanted to give me the little wrapped present but we had to wait for the grace. Finally, before even lemonade and sandwiches, he happily passed me the little wrapped package--inside was a magnet with his thumbprint transformed into a chick. Sis's had a flower. We all put our napkins in our laps! And then they simultaneously wished us "bon appetit!" and we passed around sandwiches--on bright pink and green bread! Apparently, a local bakery will color its pullman loaf dough (what is a pullman loaf?). Maybe I should try it for my bread pledge. There were jelly sandwiches, cream cheese, cream cheese and jelly, cream cheese and cucumber, and turkey. Food you don't eat at home--like deli turkey--is always better at a party. Especially with pink lemonade. The climax was the mini-cupcakes which, like the sandwiches, the children had made that morning. Yum, yum, yum.

And then they all got up and sang. I wish I had the lyrics (I haven't gotten the kids to do it again yet!). My favorite line was "I love the way she cooks and I love the way she looks!" But the best part of the song was that Bud was desperate to hold Sis's hand throughout the song and she didn't want him to. I'm just glad she didn't become upset (or deck him) in the middle of the song! But she couldn't concentrate on singing until he gave up his attempt. It was still all very sweet.

We posed for some pictures with the kids and then headed to lunch--because even a delightful and yummy tea isn't usually enough food for preschoolers or their moms! And I proudly wore my corsage the whole time.

Swim Lessons

So, three's a charm--today was my third 6 a.m. swim morning, my fourth swim this week. Mornings are still more serious but I can really feel the workout. And I'm learning more about pool etiquette and locker-room culture . . . and myself. Things I've discovered:

• I have trouble walking in flip-flops. But I don't want to go barefoot in the locker room. At least some of the other swimmers liked my tie-dyed flip-flops.
• I like the pool above 82F. It was cool this morning! (They post the temp and the lifeguard's name everyday).
• When you want to share a lane with someone, it's polite to ask or at least tell them, so you don't bump into each other. Then you swim on your side of the lane--it's not a "circle swim."
• I like the lane near the wall.
• I like my own lane because I do backstroke half the time but don't swim straight when I do.
• I like taking my breaks in the deep end, which often includes stretches and a little relaxing floating.
• Apparently, I scared the lifeguard the first day I jumped into the pool--he didn't know if I could swim and saw me go straight to the bottom before I bobbed up. But I don't like slowly climbing in on the ladder and we aren't allowed to dive, so I jump. I assured him the next day that I could swim and the worst that would happen is my back would seize up and he'd have to come get me.
• My lane mate yesterday strongly suggested goggles because the chlorine is so strong. I hadn't really noticed but, since I do open my eyes under water, I'll probably get a pair. For now, my hair is surviving the dip sans cap.
• I'm a faster freestyler, but backstroke feels better, so I do one lap one way and one lap the other.
• Even though the swimming is intended mainly as exercise for my back, I'm feeling it most in my abs (which probably explains why my back has trouble).
• If I could read the timer, I'd be curious how long it takes me to do 50 yards. But I can't see that without my glasses.
• The sign on the locker room door says that kids 5 and up have to use their own gendered locker room. I'm not sure when I'll be comfortable sending Bud all alone through a relatively public male locker room (and who knows when he'd even want to do that by himself!).
• My cute little purple swimsuit, with the little skirt retains a lot of water, which means I drip everywhere even when I wring out the skirt as I leave the pool. No wonder I would make a puddle by my locker. But watching other (naked) women, I realize that that's why they are naked--they shuck their wet suits in the shower and dry off completely. Well, I'm not gonna walk around like that, but I have been changing in the shower area now.
• The worst part of swimming isn't the early rise or figuring out the locker room or the water temperature or even the exercise--it's "gaining weight" as I get out of the pool after my 30 minutes swim.

Tomorrow will be my first weekend swim; it should be interesting to see if it's different.

Sunrise Swim

The atmosphere at the pool is different at 6 am than 10 am!

First, I saw a lot more naked women, showering with the curtains open, having finished their swims before I got there at what I thought was an early hour. Luckily, without my glasses, I was spared too much anatomical detail. Okay, I'm a lesbian, I should enjoy that, right? Wrong. I think I'm too much of a novice locker-room participant not to blush and giggle at breasts and vaginas, especially at 6 in the morning. Besides, the bodies were of the post-child, post-menopausal, average American-size variety. Not that there's anything wrong with that, but bodies like mine are not the stuff of my fantasies. Now if . . . . I won't even go there.

In fact, the population as a whole was very serious about swimming. Swim caps, laps, special timing watches that beeped, and then those very confident, comfortable showers. I mean, they must have gotten there at 5:30 when the pool opened, so they must be serious.

I suppose that makes me serious about swimming, in a way, since I was up so early. I plan to be swimming at 6 am from now on, except weekends, so I don't have to juggle it with our ever-changing schedule. But it doesn't make me a serious swimmer, in the sense that I can't do laps for 30 minutes straight. Though, the more serious nature of the others made me more diligent--more laps, less floating. But I'm slow, with breaks, so at least I had my own lane. I've checked with the lifeguard and now know that I can avoid the most serious lap swimmers by coming around 6ish. So that's good. It would make me stressful to share a lane with a cap-wearing, timer-checking woman I'd just seen naked in the locker room.

Unless it were . . . I won't even go there.

Rise Up: Needing No-Knead

The kiddos devoured the whole loaf of Greek mother's bread I made yesterday: first, with honey, and later as grilled cheese sandwiches. Of the whole loaf, I think I got 2 slices, one last night to test and the other this afternoon as an open-faced sunflower butter sandwich. It's definitely a do-again.

But not today. I do have evaporated milk and such but wanted to try something else. So I'm making no-knead bread. Not the 18-hour variety devised by Jim Lahey of Sullivan Bakery, which I'll try later this month, but the even simpler version espoused by Jeff Hertzberg in Artisan Bread in 5 Minutes a Day (some of you might recall that I wrote about this here awhile back and he actually commented. I hadn't tried the recipe until today, though). No-knead bread is good for another reason: I don't want to stress out my back (even though I have discovered how much easier it is to knead on my counter instead of my tabletop), especially after yesterday's inaugural swim (actually, I'm feeling better than I've felt in about a week, so it's all good; no sense risking it though. Maybe next week). So, I just put it all together downstairs and hope to put a loaf or two in the oven when I get home from my errands. The recipe says it will make 4 loaves; maybe one tomorrow for my discussion group? Then I can leave the other loaf's dough in the fridge for up to 2 weeks. What a great thing to have in your fridge!

I used up almost the last of my AP flour today, as the recipe calls for 6 1/2 cups. And with more than two weeks left on my bread pledge, I know I'll knead (or not!) more.

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Update: This bread was amazing! It didn't look like much in my loaf pans, kinda short, didn't expand much in the oven. But the crumb! The crust! The flavor! Like good bakery French bread!!! And I have dough for two more loaves in my fridge right this minute!!!

Under Our Big Top

There's a rainbow-colored tent in our yard, made from our colorful parachute, 3 metal hooked garden stakes, and one rabbit weather vane on a post. We've dragged over our garden bench and added three nylon play tubes. Bud pretended to be a lepidopterist (butterfly expert, a la "Imagination Movers"), actually spotting a yellow and black striped one, while Sis reclined in her little lawn chair, resting after filling the tent with all manner of playthings. We feasted on cantaloupe balls out of a decoratively-carved cantaloupe half (a la Ma), mango lassis, and strawberry-flavored fresh ice cream.

Now they're in the backyard and the game has changed to deep-sea fishing, inspired by a recent presentation by a couple of dads at school. The dads gave out colorful lures (sans hooks) and the kids are now floating them in their water table along with the shells from the beach this weekend. (Previously, the kiddos were trolling for the lures, scattered across the driveway, on their tricycles!)

Rain is supposed to come in this afternoon and then the fun will just move inside.

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Fresh Ice Cream

1 bag frozen fruit
1/2 C yogurt (plain)or vanilla
1/4 C sugar
3 TBsp water

Blend all ingredients in mixer until smooth and enjoy.

R and J love it! We've had strawberry, mango, pinapple and blueberry. Can't wait to try more. Trying to find coconut. If you see it, let me know!

Miss D

Welcome Home!

Gommie and Pop have been exploring Yosemite for two weeks and arrive home tonight. Hope you had a great trip! We'll talk to you soon.

Rise Up: It's All Greek

In honor of the kids' current obsession with my retellings of Greek myths over dinner (Orpheus and the Underworld, anyone? Maybe Persephone and Demeter?), and their repeated requests for toast in the last 24 hours, I'm making bread today: Greek Bread. Called psomo, or mother's bread according to my coobkook--hey, another observance of Mother's Day to add to my list!--this is everyday bread in Greece that is usually made with evaporated goat's milk. But evaporated cow's milk works too. So, sans sesame seeds which would be a turn off to both kids, I just put this in my bread machine because I'm just not up to kneading today.

I'll update later on how it turned out.

Opa!

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Update: The kids loved this bread! Mama and I liked it too, not missing the tang that has existed in many of the other breads. I wouldn't say it was sweet (though the recipe did), but it was definitely good. And now it's gone.

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Greek Bread

1/3 cup water

1 cup evaporated milk or evaporated goat's milk

2 3/4 cups bread flour

1/4 cup whole wheat or whole grain spelt flour

1 1/4 tablespoon sesame seeds

1 tablespoon gluten

2 teaspoons sugar

1 1/2 teaspoons salt

2 1/2 teaspoons bread machine yeast

Place all ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for Basic (this is not suitable for delay timer).

When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

Beth Hensperger, The Bread Lover's Bread Machine Cookbook

A Stroke of Genius

My PT said to try swimming (and more importantly, not to walk!).

As did my GP.

You know, low impact, good cardio, and I know how and like to do it.

And my good friend Mama Teacher has been raving about the recent health and attitude benefits of her new workout.

So, today I enrolled at our local pool and rushed to the store before free swim to get assorted things like a big towel and water shoes.

By 10 a.m., I was back at the pool. Now, I've never belonged to a gym and haven't really been in a gym-like space since I finished PE in 10th grade (a looooonnnngggg time ago). I was nervous about locker-room culture, and all the assorted pool rules (do I need to put up my hair? can I take my towel into the pool area?), but the ladies from the just-finished aqua-aerobics class pointed out the shower to use before entering the pool deck, advised getting a lock because sometimes there are problems, and complimented my purple bathing suit!! I was off to a good start.

I asked the lifeguard the best place to swim laps, or at least attempt to, since I wasn't sure how far I could go (rotating my arms to do various strokes perhaps being a problem with my recent flare-ups)--that made the lifeguard nervous that I couldn't swim. I assured her that the problem was stamina not skill, since family lore has it that I swam before I could walk (and there's a picture of me in the YMCA brochure with Gommie attesting to that fact!). So I jumped right in and gave it a try. And I could swim just fine. Freestyle. Backstroke. Even the arms of breaststroke (never could do the froggy leg thing. And never could synch Butterfly.). Plus I did lots of floating and treading, just for a change. I think I was in the pool, swimming almost constantly, for 40 minutes! (which means I'm sure I'm going to feel it tomorrow morning . . . )

And get this: I was one of the youngest, one of the thinnest, and one of the fittest! I think I'm really going to love this. So, if my number of posts decreases, you'll know where I am . . . .

Going Underground

It was literally freezing here a week ago.

But not now!

It is muggy and gross and warm for CT--it's even 78F in our house (because we haven't turned on our AC system yet--usually we can wait until mid-June!).

Except it's only 67F in our basement.

So you can guess where we're playing today . . . .

Rise Up: Confession

I cannot tell a lie.

I used store-bought, refrigerated biscuit dough for the Chocolate Monkey Bread I took to the party yesterday.

I have broken my bread pledge.

But I had looked at the sweet dough recipe for making your own Monkey Bread and realized I'd have to get started hours before the party to have the dish ready on time.

And even then I couldn't be sure it would work, having never made that dough before.

Besides, the hostess had tried it before and liked the way I made it--what if it didn't turn out like that? Or was worse.

Sure, it might have been better. But did I want to risk rushing to the store on a Sunday to make a second batch of monkey bread?

Okay, excuses all.

But that's where I am. And I'm okay with it.

I just thought you should know.

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!