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!

Prepositions

Inspired by Karen Maezen Miller's new book, Hand Wash Cold.

Happy about the flowers in our garden.

Concerned about what I need to do for our new NVC group at church.

Thinking about several articles I read in the NYTimes (more on that later, I promise).

Sad about oil in the Gulf.

Curious about the new exhibition on the Civil War at the National Archives.

Hungry for something gooey and chocolate. Or pizza.

Amazed that I'm starting Year 3 of being a vegetarian tomorrow.

Touched by how excited the kids are about Mother's Day.

Scared of kindergarten.

Looking forward to trying the no-knead bread recipe next week.

Wishing for a pain-free day (my scoliosis is definitely in a pain cycle right now).

Laughing because we're actually watching tv--"Private Chefs of Beverly Hills"!

Proud that I lost another pound this week.

Ready for a great weekend.