Wednesday, July 10, 2013

Summer Fun 2013: Our Trip to Texas




 Day 1:  Travel days are the longest, but we still had half a day once we arrived in Texas.  So the kids went swimming with Gommie and Pop while Mama and I napped.  Then we all went out for Chicken Fried Steak (CFS, to insiders.)  Mmmmm, I love chicken fried steak.  And it would not be the only time I fell off the vegetarian wagon on this trip.  The peach cobbler was also incredible. Sis liked the onion rings, surprisingly, and Bud had the first of many seafood meals. And the surroundings, at a local diner, were as traditional as that red-checkered tablecloth.


Pop saved the above cartoon for us.  Mind you, upon entering Texas, Mama and I were no longer legally married, for the duration of our stay.  What a mind****!  And an injustice.

Day 2:  Another travel day, this  time to the coast where we'd spend the better part of the week.  But before we got on the road, we had some stops.  Mama, Pop, and Bud went together to get some yo-yos as a birthday treat for the kids and then had a big birthday lunch at a seafood restaurant.  The waitress apparently tried to give Bud a kid's menu, but Pop laughingly said Bud needed the adult menu.  And he sure did--he loved the huge Alaskan King Crab legs!

Meanwhile, Gommie escorted Sis (with me tagging along) on her very first trip to the American Girl store.  Sis, who had gotten an early birthday present in CT of two more AG dolls (some re-sales from a co-worker with a teenage daughter who had outgrown her Felicity and Elizabeth dolls), was ecstatic and wandered from display to display, admiring clothes, accessories, and such.  She actually didn't choose many (a birthday gift from Mama and me), preferring some pink matching clothes, a lunchbox, and a few other things.  Truthfully, I was probably more excited about the historical costumes than she was and got a hoop skirt with chemise and another Empire gown for my own doll.  Then we had lunch in the cafe, where they even had special seats attached to the table for the dolls!  We ate tiny, cute food, and then sang "Happy Birthday" to Sis.  It was very much a complete Disney-like experience.

Switching cars so that the kids road with Gommie and Pop, we made the Trinity of stops--the Buc-ee's rest stop, the barbecue place, and the other barbecue place!  They were supposed to stop, too, but the kids fell asleep and so they went straight to the bay while Mama and I made the stops.


I always buy Texas souvenirs at the Buc-ee's.  This sign above was the kids' favorite, when I showed them later.


The decor at the first barbecue place.  Dislike the heads but love the pinto beans, potato salad, banana pudding, and chopped beef sandwiches.  And the second of several huge glasses of sweet tea!


"The maize is as high as a toddler's eye . . . ."  This is pretty much the constant view on the way to the bay.  As someone said, "You can see for days!"


Second barbecue place, which we actually stop at for the baked goods:  Tex-Mex chocolate sheet cake with lots of little pecans, pigs in the blanket, jalapeno pan sausage bread, and of course these kolaches.  Sis loves apricot ones, eating about a dozen on her own during the trip.  I also like the cottage and cream cheese ones.  Bud likes strawberry and blueberry.  Pineapple were okay too.


Another common sight.  "Bale of hay, bale of hay.  Make a wish and go away.  I wish . . . "  Gommie has a part about kissing that I don't know and have never said.

The kids went straight to the beach with Gommie, where they met all their cousins (grandchildren of Gommie's first cousins, i.e. children of my second cousins??) and had a great time floating and playing.  They met so many people--my aunts and uncles and cousins and second cousins--and no doubt had trouble keeping track.

We also met Cousin Hungry, Aunt Banana's daughter!  She's 2 1/2 and very expressive, squealing and doing her "bopy" dance (some kind of "Hokey Pokey.")  She kept exclaiming, "We found the bay!  Bert found the bay!"  (Yes, she's in her "Sesame Street" phase.)  She followed the cousins around-"I'm going to find Bud"--watching them play and sometimes playing with them; they were intrigued with a young cousin. I wasn't there for it, but they all made lots of chalk drawings on the pavement under the house together.  She also liked Mama, who drew Sesame Street pictures for her and played with Bud's stuffed penguin with her.  She was cute about us, though not exactly up on the lingo: "Aunt Mama is Aunt Mommy's friend!"


Day 3:  The fourth of July.  We flew kites.  Bud had a penguin one; Sis, a cat.  Cousin Hungry even had a pink Cinderella kite.  And it was windy and the kites flew high.  Gommie even got out her stunt kite, which Mama enjoyed.  The cousins also played in the pool.  Sis even got her hair and face wet, prodded by Pop's $5 incentive for each dunk.  Pop even got in the pool and they enjoyed using his bald head for target practice with the water shooters Gommie had gotten!

At some point in the afternoon, a line of decorated golf carts puttered down the street in a first annual Fourth of July parade.  They even through candy, which Sis and Bud hastily retrieved.  A visitor at our house had a cart and so all the kids got to go for a spin with the parade.  Unexpected fun!  Afterwards, the cousins had a dance party, with Sis and Bud trying to teach Cousin Hungry the Gangnam Style dance.

That night, we all enjoyed local fireworks from a neighbor's porch.  Several groups of people, near and far, set off gorgeous fireworks from the ends of piers.  There were huge, almost professional displays.  Bud and Sis even agreed it was better than Disney World.  While it might not have been as intense or choreographed as Disney, it lasted longer and we had good, comfortable seats!  Needless to say, it was a late night.

Day 4:  Mama and I weren't sleeping at the bayhouse--which wasn't built in 1982 with grandchildren in mind!--but at a local hotel about 30 minutes away (have I mentioned this is a fairly sparsely-populated area? Though, not as sparse at West Texas.)  Each morning, we'd make some stops in "town" and then head to the bay.  This day it was bean and cheese wraps at Buc-ee's for breakfast and several containers of wonderful Blue Bell for later, plus frozen shrimp bait for fishing.



The kids had such fun fishing!  Pop had given our kiddos some long cane poles so there wasn't any real casting and reeling, just watching the cork and pulling to set the hook when the pole bent and cork went under.  And within minutes they all had a fish, even Cousin Hungry on her little pink rod and reel.  Over and over and over again they each caught catfish, smiling so proudly as they held them up.  Of course, this is "sports fishing," which means we threw everything back (besides, you don't eat these catfish!)  Pop does it quickly and humanely as possible, also being careful of the stinging fins.  Pop used leftover CFS and cheese weenies for chum, which must have been the main attraction to all the fish they caught.  That, or his good-luck ditty, "Fishy, fishy, nibble, nibble.  Catch no fishy, Ishkabibble!"  I joked that we might be catching the same fish over and over again, so many did they catch; they are on the bottom of the food chain, after all!  The kids even sorta believed me but, in truth, they were different sizes.  Of course, I had to tell the story about the time I caught a fish with no bait while posing for pictures for Gommie; they didn't believe me when I told them, until I pulled up the line when the pictures were done!  Bud now has his own story to tell:  at one point he yanked the line so hard that the cork etc flew up and landed on top of the corrugated roof of the boathouse; for a bit, we all thought he'd flung a fish up there!  


We kept the usual bay schedule--outside activity in the morning until lunch, then an inside siesta time with quiet activities (like playing Sorry) during the heat of the day, followed by one more outside time as the heat decreases, and finally a late dinner after sunset, "the nicest time of the day."  For dinner this night, after a full day of beach and pool time, boat rides, fishing, and game playing, we had a big crawfish boil.  Mama and Pop tended the giant pot of crawfish, shrimp, corn, potatoes, onions, salt, and Zatarain's crawfish boil spices.  Sis and I mainly ate the potatoes and corn, but Bud tore into crawfish and shrimp.


Day 5:  The night before, Sis asked if Gommie had forgotten the party she said she was going to have for Sis and Bud, since the day Gommie had mentioned had passed.  What a memory!  Of course, Gommie didn't remember and felt horrible.  So our morning outing involved purchasing party supplies. So we started the morning at the bay off by inviting all the relatives over to the house for a birthday celebration.  All of the cousins came, some with cards and little gifts of confetti poppers and kites and water balloons.  We exploded all the poppers, getting confetti everywhere to the delight of the kids.  Then we tried to light candles for the cake, but the wind kept blowing them out.  I think the kids maybe blew out one each!  Yum, cake and ice cream for breakfast!  Then the kids had a water balloon toss that got out of hand and lots of us ended up wet, which actually isn't so bad in the heat (though, we noticed it was hotter in Connecticut than in Texas most of the time we were down there.)



We said goodbye to Cousin Hungry, who cried some, "No bye-bye."  Sis and Bud agreed that Cousin Hungry was one of the best parts of Texas (followed by swimming with Gommie and Pop and their birthday lunches.)

We spent the afternoon visiting Aunt Sis and Uncle W.  It was a wonderful, beautiful visit, with the kids talking to their great aunt and uncle and drawing pictures for them (Sis gave her picture to Aunt Sis, for whom she is named, but Bud kept his so he could photocopy it.  In a twist, it was lost the next day when it fell out of his sketchbook and fell off the pier into the bay and Gommie couldn't retrieve it, to his deep sadness.  Luckily, I'd taken a quick picture of it, not included here.)  We had some ice cream and cheesecake, plus apples and cheese.  And more cousins came, my cousin and his daughter.  Aunt Sis, as you may recall, has had very serious health challenges in the last few years and is again feeling poorly.  In truth, having been on so many hospice visits, I expected her to look worse, but she could sit up and even walk a bit on her own--she even drank some beer and ate some food.  She looks very different, though, quite thin and with white hair which she no longer colors.  Still, I know she is weaker and still ill.  It was hard to say goodbye.  We didn't want to tire her out, but I could've stayed longer, wanting more time . . . but isn't that what we always want with loved ones?




On our way home, Mama and I made a few stops for some sunglasses for me and a restorative snack.  She loves to tell the story of how she first heard us talk of Whataburger, hearing it as "Waterburger," and thinking that sounded nasty.  But now she is a fan.  I like being able to get sweet tea wherever I go, though it is too sweet for me now straight and I have to mix it with unsweetened.  

Day 6:  Our last day at the bay.  We spent the morning fishing and visiting and watching rain clouds, which drenched us for awhile (very welcome, too.)  I also had a nice long chat with Gommie's sister, talking quilts and family recipes, which I'll share later.  Then Pop headed back in one car and the rest of us headed back in the other.


We stopped for barbecue at my favorite place, got some kolaches for Sis, and bought more souvenirs at Buc-ee's, mainly fudge and Beaver Nuggets (a sugary popped treat.)  I liked taking pictures.





That evening, Gommie took the kids swimming only to find the YMCA pool closed.  Generously, Granny Q let them swim in her pool.

For dinner, we ordered out South African--carrot bredie, pap, couscous, pilaf, mango coleslaw, roasted potatoes, various grilled meats, prawns, sticky toffee pudding, and South African milk tart.  I thought it had too much cilantro and too much spice, but everyone else seemed to enjoy their bits.  I liked Disney's take better!

After the kids went to bed (though we think they heard some of it), we watched Bernie, the Jack Black-Shirley MacClaine-Matthew McCanaughey movie about the East Texas funeral director who befriends and then later kills a mean local widow.  It's kind of a cross between Christopher Guest's movies and Midnight in the Garden of Good and Evil.  The characters tickled Gommie, though were perhaps too close to home a la "Duck Dynasty."  I was intrigued that I felt sorry for Bernie but not his victim, just like the whole town!  If you get a chance, watch it.  I might watch it again.  Though, please note, this is not the Texas I grew up in.

Day 7:  Our last full day in Texas.  And it was a busy one.  Gommie took the kids to see Monsters University 3-D.  While they were gone, Mama and I went to our favorite Half-Price Bookstore.  We found some books for the kids, mainly games and fun facts, and for ourselves, cookbooks and drawing manuals and some history.  Then we had lunch at our favorite local Mexican place.  Chips and salsa.  Enchiladas and tamales.  Rice and beans.  Tres leches cake.  Mmmmm!  I always miss the food when I return to CT.


In the afternoon, we made our ritual pilgrimmage to Gommie's Mah Jongg group.  She's been gathering with these wonderful ladies for probably more than a dozen years now, every week, playing for quarters and supporting (and arguing with!) each other.  Before we went over, Sis asked how to play Mah Jongg and Gommie pulled out her set to give them lessons.  And they actually picked up some of the basics (more than Mama and I understand.)  It was good to see Gommie's friends and chat with each of them in turn.  (Hi Granny Q!  I'm writing this in one long spurt for you!!)


We watched Oklahoma with the kids, the Hugh Jackman version that Gommie prefers (Pop likes the original movie.)  Love the music, skipped the end with Jud's death.

Day 8:  And then we left, really early in the morning, leaving, we discovered later, the kids' toothbrushes and toothpaste and holders (Gommie, please keep the blue and purple holders for us; you can toss the rest.)

And I think that's it, though I imagine I've left a lot out (my timing is perfect--the kids just finished watching SW 3!  Sad they were to see all the Jedi and then Padme die.)  But, even if I missed some, you can still tell that we had a full, wonderful week.


Home, Sweet Home

We're back in Connecticut and settling in after being gone a week.  Well, the kids settled immediately and are back to playing Star Wars, freshly inspired by having recently seen Episodes 1 and 2 (an early birthday present.)  The cats, on the other hand, having spent a week together at the vet's in the kennel, are a tad high-maintenance.  Albus in particular is extra needy and cuddly . . . and is on me right now purring away.  As for us adults, the end of vacation entails unpacking, reorganizing, and catching up; it's a process.  One that I'm largely ignoring this morning.

Friday, July 5, 2013

Deep in the Heart

Be back soon, y'all!


Monday, July 1, 2013

Family Food Fads

Mama brought me home a wonderful book from the library, Fashionable Food:  Seven Decades of Food Fads by Sylvia Lovegren.  It traces the food crazes from the 1920s to the 1990s and thus charts America's always-odd relationship to food.

You know how Michael Pollan says something akin to "eat what your grandmother would recognize as food?"  Well, I think I might have to go back further, because my grandmother started cooking in the 1920s and 1930s and, after reading this book cover to cover in just two days, I can spot the trends.  It's fascinating to know that her Tomato Aspic (yes, she made it and she I even tried it once as a tween; ick.), my dad's fondness for canned pear halves filled with cottage cheese (and sometimes wasn't there cheddar on there, too?) on a bed of lettuce as well as for canned asparagus, the family devotion to yams with marshmallows on top at Thanksgiving, and open-faced bacon, onion,cheddar, and pickle sandwiches browned in the oven come from this era?  From Gommie's mom, in the 1940s, comes Eggs a la Goldenrod and chocolate chip cookies.  Later, from the 1950s, there would be Spam cooked with brown sugar, canned baked beans mixed with bacon and bell pepper and brown sugar, shish kebabs, and Chex mix, called "trash" in my family.  There were even examples of foreign food fads, with hamburger chow mein and spaghetti with sauce from a jar, way back when Chinese and Italian were foreign.  As Gommie learned to cook as a newlywed and then a mom in the 1960s and 1970s, we get pot roast with the ubiquitous Lipton's onion soup mix (one of my all-time favorites), green bean casserole, chili con carne, Swiss steak, grasshopper pie, pumpkin bread, California dip (said onion soup mix in sour cream), rum or Tipsy balls, Tang tea, and lemon bars.  I was floored that I knew so many of the dishes from home on a regular basis and could recognize the rest from friends or one-time experiences, like nut-covered cheese balls, Jell-o Poke cake, chiffon pies, chocolate truffles, those creamy marshmallow-fruit cocktail salads, three-bean salad, and several others.

The recipes for many of the above are a bonus to all of the history (and many of the recipes are included just for edification, sounding awful), from the effects of Prohibition on fine dining (ruined it and the American palate) to the struggles of cooking under the ration system during WWII, which was then followed by the excesses of meat and alcohol in the 1950s.  A side narrative involves the influence of refrigeration and the obsession with chilled or frozen dishes.  And throughout most of the decades there was, according to Lovegrean, a huge separation between food for women and food for men, most clearly delineated by ladies luncheons and the tearooms of the 20s and 30s and the barbecues of the 50s.

What's also fascinating about the book is the continuity of sweet, creamy/gooey, and processed food (oh, the love of mini-marshmallows, Miracle Whip, Cool Whip, creamed condensed canned soup, and canned fruits and vegetables) from the 20s all the way to the present--oftentimes all mixed together!  What doesn't continue is the focus on homecooked food.  Intriguingly, Lovegren focuses on the homecook until the 1980s when all the foods and fads she discusses are clearly restaurant-based, with Alice Waters and California Cuisine, Wolfgang Puck, Paul Prudhomme, etc etc etc.  Even the recipes she includes in this part are beyond the pantry and skills of many regular homecooks.

I wonder, if she could add the last few decades, what she would write?  What were the trends of the 00s and now the teens?  She'd have to write about the rise in gluten-free and other allergen-free diets, the anti-carbs diets, the Paleo diet, and all the vegetarians and vegans.  Also, there would need to be something about the influence of the Food Network, internet food sites, the demise of Gourmet, and even Pinterest.

And yet still I make for my kids some of those dishes my mom made for us from her mom and my dad's mom.  Only, I don't use dried onion soup mix anymore.  Just real onions.


Next up:  The History of Food in 100 Recipes by William Sitwell, which is much less likely to be familiar, as it starts with ancient Egyptian bread, Viking dried fish, and Roman cheesecakes!

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Note:  These are all taken from my family recipe archives and are not from the book!

Milk Toast or Eggs a la Goldenrod
1 tablespoon butter
1 tablespoon flour
milk
hard boiled egg
toast



            Brown flour in melted butter, until thick paste.  Add milk slowly, forming white sauce.  Pour over toast, grate egg, add salt and pepper to taste.
                                                                                                                       

Gommie Hungry


Mom's Mom's Chocolate Chip Cookies
1 ½ cup sifted flour
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
¾ cup brown sugar (firmly packed)
¾ cup granulated sugar
2 eggs (Eggbeaters also work)
1 teaspoon hot water
1 cup nuts
2 cups oatmeal (quick or regular; uncooked—old fashioned regular are best)
1 teaspoon vanilla
14 oz. chocolate chips

            Cream shortening until soft.  Add sugars gradually, cream until light and fluffy.  Add eggs (1 at a time), beating after each.  Add vanilla and hot water.  Sift in dry ingredients.  Add nuts, oatmeal, and chocolate chips.  Bake at 375°F for 8 minutes. 
                                                                       
Bammie (Gommie's mom)

Spam

¼ cup brown sugar
1 tablespoon vinegar
¼ teaspoon mustard
liquid from spam or 2 drops of water.

            Pour mixture over spam.  Bake at 350°F for 20 minutes.


                                                                                                                        Gommie Hungry

Baked Beans
4 slices bacon
½ cup chopped onion
2-1 lb. can Pork and Beans
2 tablespoons brown sugar
1 teaspoon mustard
1 teaspoon ketchup
chopped bell pepper

            Cook bacon until crip, drain and crumble.  In 2 tablespoons of drippings cook onion and bell pepper unil tender but not brown.  Add with bacon to beans and other, mixing well.  Put in 1 ½ quart casserole dish.  Bake uncovered at 350°F for 20-45 minutes.


                                                                                                                       Gommie Hungry

Trash 
1 box Crispex (2+ quarts)
2 quarts stick pretzels
2 quarts Cheerios
4 tablespoons Worcestershire
1-2 teaspoons garlic powder
1-2 teaspoons onion powder

            Spray with Pam.  Microwave 8-10 minutes, stirring every 2 minutes.

Gommie Hungry

Pot Roast
3 lb. roast (chuck, pot, shoulder)
1 package dry onion soup mix
2 cups water
6 potatoes, peeled, cut in 1” cubes
1 onion, cut 1” squares
1 package carrots, peeled and sliced
1 green pepper, cut 1” squares

            Place roast in pan with soup mix and water.  Cover with foil; bake 350°F for 2 hours.  Add potatoes, onion, carrots, and pepper.  Cover with foil and continue to bake until tender (45 minutes).

Gommie Hungry

 Hamburger Chow Mein
1 lb. ground beef
1 chopped onion
2 teaspoons salt
1/4 teaspoon pepper
2 cup diced celery
1  1/2 cup water
1 small can sliced water chestnuts, drained
14 oz. bean sprouts, drained
4 1/2 oz. sliced mushrooms
1-2 tablespoons soy sauce
3 tablespoons cornstarch in 3 tablespoons water


            Brown beef with onion, add salt, pepper, celery and water.  Bring to boil.  Cover and simmer 15 minutes.  Add remaining vegetables, heat until hot.  Combine cornstarch and water; add to mixture.  Cook until slightly thickened, stirring constantly.  Serve over hot cooked rice or chow mein noodles.

Gommie Hungry

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

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


Swiss Steak

1 pound beef round steak, cut ¾ inch thick
2 tablespoons all purpose flour
1 tablespoon cooking oil
1-16 oz. can tomatoes, cut up
1 small onion, sliced and separated into rings
½ cup sliced celery
½ cup sliced carrot
½ teaspoon dried thyme, crushed

            Cut meat into 4 serving-size pieces.  Trim fat.  Combine the flour, ¼ teaspoon salt, and ¼ teaspoon pepper.  Coat pieces with flour mixture.  In a large skillet brown meat on both sides in hot oil.  Drain fat.
            Add undrained tomatoes, onion, celery, carrot, and thyme.  Cover and cook over low heat about 11/4 hours or til meat is tender.  Skim fat.  Serve with hot rice or noodles. 

Gommie Hungry via Better Homes and Gardens


Pumpkin Bread

Makes 2 loaves
3 cups sugar
3 ½ cups flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons each nutmeg, allspice, cloves, and cinnamon
4 eggs
2 cups fresh or canned cooked pumpkin
1 cup oil
½ cup water plus ½ cup apricot or peach brandy (or another ½ cup water)
1 cup each chopped pecans and raisins (optional)



            Preheat oven to 325°F.  Combine sugar, flour, soda, salt, nutmeg, allspice, cloves, and cinnamon in large electric mixer bowl.  Mix eggs pumpkin, oil, water (or brandy) and combine with dry ingredients; beat until well mixed.  Fold in pecans and raisins.  Bake in large greased Bundt pan until cake tests done, about 1 hours and 30-45 minutes.
                       
Gommie Hungry

Tipsy Balls
Makes 100 balls

small 12-oz. box vanilla wafers (3 cups)
4 jiggers whiskey
3 tablespoons karo syrup
1 cup powdered sugar, dissolved (?)
2 cups chopped nuts (fine)

            Mix, roll in balls, coat in powdered sugar. 

Pop's mom

                                                                                              

Crème de Menthe or Grasshopper Pie
Just a note—Crème de Menthe gets much stronger with age! 
2 cups whipping cream
7 oz. marshmallow cream
¼ cup crème de menthe (or to taste)

            Whip cream and then add crème de menthe.  Then add marshmallow cream.
Pour into crust.  Freeze.  Remove from freezer 20 minutes before serving.

Crust

1 stick melted oleo
24 chocolate cookies (1 ½ cups crumbs)

            Combine and form to pie plate, chilling for 1 hour before filling.

Gommie Hungry


Tang Tea aka Russian Spice Tea
1 cup instant tea
1 cup lemonade
1 cup Tang
½ teaspoon cinnamon
1 teaspoon cloves

            If pre-sweetened ingredients are used, no additional sweetener is needed.  Otherwise, add 1 cup sugar.



Lemon Bars
Makes 25 bars

1 cup flour
½ cup butter, softened
¼ cup powdered sugar
1 cup sugar
2 teaspoons grated lemon peel, optional
2 tablespoons lemon juice
½ teaspoon baking powder
¼ teaspoon salt
2 eggs
powdered sugar

            Heat oven to 350°F.  Mix flour, butter, and powdered sugar.  Press in ungreased quare pan, building up ½ inch edges (8x8 or 9x9).  Bake 20 minutes.
            Beat remaining ingredients with electric mixer on high about 3 minutes or until light and fluffy.  Pour over hot crust.
            Bake 25-30 minutes or until no indentation remains when touched in center.  Cool completely in pan on wire rack.  Sprinkle with powdered sugar.  Cut into 1 ½-inch squares.  

Gommie Hungry


And as an added bonus, 

Mrs. C's Cheese Ball
2 packages cream cheese
1 can deviled ham

            Mix cream cheese and deviled ham.  Chill.  Serve with crackers.

Sunday, June 30, 2013

Summer Fun 2013: Off to a Good Start

Not bad for only 4 days:
  1. Join swimming pool.  Well, more like we've been mooching off friends, like Mrs. S and Miss K!  And swim lessons start tomorrow.
  2. Start Harry Potter and the Prisoner of Azkaban.  Yep, started today--June 30.  
  3. Help at historic house.  They helped prep for a program and even posed for publicity shots!  Then Sis helped out at the event, which several friends attended.  We made silhouettes!
  4. Work on woven placemats on loom.  Does weaving potholders count??
  5. Make brandied fruit a la Bloodroot.  I started this before our summer, technically.  But we've added to it and also stirred it everyday.
  6. Celebrate Solstice.  The kids celebrated Solstice on their last day of school by staying up as late as they could; they even put on a performance of Grease for us at 9 p.m.!
  7. Celebrate Mama's birthday.  We ate rainbow cake and played a Lego game.  Oh, and that Supreme Court thing.

Friday, June 28, 2013

Summer Fun 2013: Summer Suppers

So, the trick for me in the summer is meal preparation . . . and not cooking three meals a day!   The kids like hot food and always ask for something cooked--or at least that's what I hear when they ask, "What's for breakfast/lunch/dinner?"  I know my great-greats did it, but I think it's a bit much.  So I told them we'd cook one meal a day.  If I'm cooking dinner, then we'll do something simple for lunch, which honestly I have no good ideas for (I could say sandwiches, but we only allow deli meats a few times a month--which they'll use up in two weeks at camp.  Maybe simple soups, grilled cheeses, quesadillas--sure, that's all cooking but it's more like heating than actually cooking.)  If there are leftovers for dinner, we can cook a special lunch.  Together.  (I should have put cooking lessons on our Summer Fun list.)  Breakfast is mostly catch as catch can, though I will occasionally make biscuits or, as this morning, crumb cake.   And Sis can make her own scrambled eggs.

Meanwhile, for me, I'm also experimenting with canned beans.

Ahh, I know, you're shocked.  We gave up canned goods for the BPA a few years ago and have almost none in our house.  And I always cook my own beans.

But with summer, I find that canned beans are a better option than a frozen meal, and just as quick.   I've made two delicious salads with them in the last few days, a Tortellini Bean Salad and a Mexican Black-Bean Salad.  So tonight while the kids ate leftover Brisket--T's choice, but with just a bit of the tomato that the original called for (and she liked it!)--I had a delicious salad.

Now, if I could only get them both to eat bean salads, I'd be all set!

-=-=-=-=-

Tortellini Bean Salad
1 can pink beans
1 small container Butoni cheese tortellinis, cooked according to package
1 small can sliced olives
1 yellow pepper, seeded and chopped
(a red onion, chopped, would have been nice)
Italian dressing

Combine hot tortellini with beans, olives, and pepper.  Add dressing to taste.  Cover and chill in refrigerator for a few hours.  Serve.

Mommy Hungry

-=-=-=-=-=-

Mexican Black-Bean Salad
1 can black beans (or Trader Joe's Cuban Black Beans)
1 red bell pepper (or yellow or orange), seeded and chopped
1 cup frozen corn, defrosted
1/3 cup shredded cheddar cheese
1/2 cup Pace picante sauce
1/2 cup guacamole
several cups of mixed greens, washed
Fritos, as desired

Combine beans, pepper, corn, cheese, and picante sauce; set aside.  Place greens in large salad bowl.  Top with bean mixture.  Add guacamole and Fritos.

Mommy Hungry

-=-=-=-=-=-

Brisket
4-5 lb brisket
1 1/2 cups baby carrots
3-4 Yukon gold potatoes, cubed
1 onion, chopped
2 cups broth (chicken or beef)
1/2 cup chopped tomatoes
2-3 cloves garlic, minced
3 bay leaves
salt and pepper to taste

Layer carrots, onions, and potatoes in large slow cooker; lay brisket on top.  Combine broth, tomatoes, and garlic and then pour over beef and vegetables.  Add three bay leaves.  Cook on LOW for 8-10 hours until brisket is tender.

Mommy Hungry, adapted from The Mom 100 Cookbook

Thursday, June 27, 2013

Thoughts and Prayers

Please keep my little sister Aunt Banana in your thoughts and prayers tomorrow as she undergoes an outpatient procedure.  Get well soon, Banana!

Summer Fun 2013: Summer Stock

Last night, their first night of summer, the kids were allowed to stay up as late as they wanted and do whatever they wanted.  Downstairs.  And at 9 p.m. they invited us to a free show (mind you, they usually charge us a buck each and have real tickets, so this was a bargain), their abridged "Grease Suite."

Seriously, they knew the word "suite."

(And now I realize where Bud gets his "seriously" habit from.)

All in all, it was adorable, with Sis playing Sandy, Rizzo, and Kenickie and Bud taking on Danny and Frenchie.  They had costume changes and scene changes, even an intermission (and snacks at our seats for us.)  They chose "Summer Lovin'," "Look at Me, I'm Sandra Dee," "Greased Lightnin'," "Blue Moon," "You're the One That I Want," and "We Go Together," and not the "boring" songs. Nothing like watching young kids try to sing these songs to have the actual lyrics sink in (and wish you'd never ever shown it to them, even if it is catchy!)   When you boil the plot down that far, it becomes "girl takes up drinking, smoking, and sex to get boy."  Bud even taught Sis--as Frenchie and Sandy--how to smoke, which was hilarious and comforting because he told her that she had the cigarette backwards (it was a pencil) and that the smoke came out the end and not out of her mouth because that would be gross!!

Just what you want your seven-year-olds to absorb.

But they danced together, lip-synched, climbed around on the couches, and even mimicked certain moves in the movie, which they've only seen once--the raised fist of Danny at the end of "Summer Lovin'" and the snuffing of the cigarette with Sandy's food in "You're the One That I Want."

In fact, even as I type, they are downstairs adding more dialogue to the show and perfecting the motions I showed them to "Hand Jive" . . . maybe they'll be taking it on a national tour to Texas later this summer.

I'll have to remember the iPod.


Summer Fun 2013: Pool, Pool Party

With drizzles and clouds, we headed to the store to get goggles with the understanding that we probably wouldn't get to use them; still, it was nice to get out to see these friends (and because our neighbor's broken tree was being cut down--all 80' tall and 50' in diameter of it--and chipped noisily and the scent of brisket in the crockpot would have made us hungry all day.)  We got the goggles and some new swim shoes (both of which will be great for our trip to Texas later), piling back into the van which had the snacks we were taking, swimsuits, and swim noodles.

And the weather held!  Sis and Bud swam with their friends for almost 5 1/2 wonderful hours, with a break for tasty grilled cheeses and potato chips.  They played Marco Polo and Toothpaste (a categories game with a race component), dove for rockets and rings, and did flips and handstands, with trips to the table for Goldfish and grapes in between.  Meanwhile, Mrs. S and I chatted about pretty much everything, which was delightful (daytime adult company usually is!).  We also had a surprise visit from their great swim teacher (who we met through Mrs. S) and her grandson.

When I thought I heard thunder, after so many hours in the pool, the pruny kiddos reluctantly headed inside for watercolor-painting and Legos.  We left soon after.

It was really the perfect start to summer vacation.  Thanks, Mrs. and "Mr. Mrs-S" and girls!!!

Wednesday, June 26, 2013

Happy Same-Sex Marriage and Birthday, Mama!!





The Wait is Over

The wait is over.

And so is (some of) the inequality and discrimination.

The Supreme Court has struck down DOMA, making same-sex marriages in states where they are legal also  legal on the federal level.

Mama and I are well and truly married.

I cried on the phone with Mama and with Pop.  Then went to school for the last-day party and was teary when I got hugs from several of the teachers (who asked if I were teary for the last day).

And then I told the kiddos and cried some more.

It's all good.  And now I'm baking a big celebratory rainbow birthday cake!  Thank you, Supreme Court, for Mama's wonderful birthday presents.

Waiting

I'm waiting to see if we're legally married and legally a family on a federal level today.  It's weird.  And really rather helpless feeling.

Early this week, Sis asked if the Supreme Court could make a family move, could make them separate.  She was asking because she knows about the two cases before SCOTUS.  I assured her that, no matter what, we were a family, we were staying together, that the Supreme Court didn't have that kind of power.

Yes, thank heavens we live here in Connecticut.

Even if both cases don't go our way, the worst we suffer, practically, is the continued loss of thousands of dollars in taxes.  That and a continued sense of inequality.  And righteousness.

Still, it would be wonderful if DOMA were struck down.

I've been saving some rainbow paper goods to celebrate.  And it's Mama's birthday.  Wouldn't striking down DOMA be a great birthday present from the Supreme Court?

Tuesday, June 25, 2013

Math Competition

Guess what the kiddos did yesterday on their first half-day of school?

Their summer math packets!

Sis started hers when she got home, running upstairs to her desk to work on it in quiet.  Bud, of course, had to start his immediately lest she get ahead of him.

At some point, she decided she was done for the day and came down.  But, upon hearing he was one page from being finished, she went back to doing hers!

So now they're both done and summer hasn't even started yet!!  Nothing like sibling rivalry to get a job done.

(Of course, a math-teacher friend pointed out that it was a mistake to let them do the packets, that they needed them as refreshers later this summer.  Blah.)

Monday, June 24, 2013

Too Hot to Cook

We're having sandwiches for dinner--ciabatta bread with ham, turkey, and/or cheese slices, plus a cold tortellini salad (that I made up on the fly),  pickles, Fritos, grapes, watermelon, frozen coconut-mango Smoozers, and whatever else we happen upon.  I must say, given that it's 92F or something outside, it sounds like the perfect dinner.

The kids were home early and are using up their 1 hour of screen time playing Minecraft (yes, I know, it's a weekday, but we're already on summer rules here.) They love Minecraft and play in sync every chance they get.  Recently, they've been creating lava and then dousing it with water, "lava-inating" I think they call it. After their done in a bit, they have some birthday-party thank-you notes to write and some teacher notes to write.  Then it's free time until Bud has kung fu.

I'm glad I don't have to go jump around with weapons in an un-air-conditioned studio today!

Saturday, June 22, 2013

Sweet Endings

I've been trying to think of a way to commemorate my hospice patients, a way to mark in some ritual our meetings and their deaths.  I thought of a vase filled with rocks with their names, plants in the yard, a granny square for an afghan.  I don't want more things, though.  I realized perhaps an experience would be better, something to do with my family not so much about my hospice patients, but a way to enjoy ourselves together.  You know, embrace life in light of death.

And then I had an idea:  baking!  For each hospice patient, sometime after her or his death, I'm going to choose something (probably something baked) I've always wanted to make and then take the time to prepare it and enjoy it with my family.  Something special, something new, something decadent even.  We'll gather together, I might say a few words, and then we'll feast.  I think it will be lovely.  Besides, eating and funeralizing go hand in hand in many cultures (see Being Dead is No Excuse:  The Official Southern Ladies' Guide to Hosting the Perfect Funeral by Gayden Metcalf and Charlotte Hays.)

I have some ideas:
  • Some kind of fancy new ice cream for my first patient, to represent our talks of Coney Island in the 1940s and 50s.  
  • A fruit galette for my second patient, who was apparently a talented cook and baker (though, she made poppyseed rolls and the like; I would've chosen kolaches for her, but I'm not quite ready to try those.)
  • A lemon meringue pie or lemon poppyseed cake for my last patient, who was cheerful and kind and sympathetic.
Baked Alaska, cheesecake, homemade pudding, flourless chocolate cake, German chocolate cake, poundcake, hand pies, challah, different ice creams, traditional fruitcake, coconut cream pie, flan, chocolat pot de creme, beignets, and the list goes on.  It'll be a sweet end to a sometimes bittersweet experience.

Friday, June 21, 2013

A Double Happiness

Happy Birthday, Mama Teacher!

And Happy Solstice, too!

A song today for you (but not "Happy Birthday" because it's copyrighted!), something from the 13th-century:

Sumer is icumen in,
Lhude sing, cuccu!
Groweth sed and bloweth med
And springth the wude nu.
Sing, cuccu!
Awe bleteth after lomb,
Lhouth after calve cu
Bulloc sterteth, bucke ferteth.
Murie sing, cuccu!
Cuccu, cuccu,
Wel singes thu, cuccu.
Ne swik thu naver nu!
(for a recording, see here or here or here.)

A Take-Away

I have a new project, something different from my usual prayer shawls but not completely unfamiliar.  I've made two "take away" afghans before, one in teals and mauves during my commute to and from NYC and one in rainbow colors outlined in black when the babies were little.  Now I do my favorite, pink and green, but with a lacier stitch than the last two, using Homespun and my M hook.  It's oh-so-soft.


Take-Away Afghan,
pattern by Donna Kooler, with adaptations in yarn and hook size (and thus gauge and stitch count)

6 skeins Lion Brand homespun in one color A
3 skeins Lion Brand homespun in another color B
Size M hook

Ch 15, sc in 3rd ch from hook.  *Ch 1, skip 1 ch, and sc in next ch*.  Rep across ending in top of ch 2 turning st:  7 sc and 6 ch 1 spaces.  *Ch 2  Turn.  Sc in first ch 1 sp, ch 1 and sc in each ch 1 sp across ending in top of ch 2 turning st*.  Rep until you have 52 row or strip measures 44".  Make 15 strips altogether.

Assembly:  Align bottom edges of two strips with WS tog ad attach Color B to bottom row with a sl st.  Sc in next st, *ch 1, skip 1 st and sc in next*.  Rep to top of strips, cut yarn and weave in ends.  Rep until all strips are joined

Edging:  Attach Color B yard at any outside point with a sl st and *ch 1, skip 1 sc and sc in next st*.  Rep all around afghan.  Put 3 sc in each corner so it will lay flat.  After completing Color B edge, join with a sl st, cut yarn, and FO.  Weave in ends.

Thursday, June 20, 2013

Summer Fun 2013: An Early Starter

Our new brandied fruit jar, begun with starter I got at Bloodroot today.  Chemistry never tasted so boozy!  And it's trendy, too, because it's fermented.  And great over ice cream.  We'll watch and feed it and eat it later in the summer, maybe mix it into cake this winter.  Bloodroot has had theirs for years in a jar in the counter (it's rarely on the menu but you can ask for it.).

Back in the Swing

I find I remember things better when I write them down and that I can find what I write down if I put it in this blog, like recipes or games for Girl Scouts or crocheting patterns.

So here's another list, of my Pilates exercises, which I imagine you'll just want to skip right over; go ahead, I just need them somewhere so I can have them handy.  I went back today, after a hiatus, and freshened my memory of all my moves.  I don't have much body memory for such things so it was good to revisit it.  My instructor said I looked good, which was nice to hear since I've had aches and pains since Memorial Day and I haven't been as comfortable moving (actually, she thinks this stiffness/tightness is good because it's a balance against my "loosy-goosy" hypermobility.)  So, it was good to get back in the swing of things, with these:

  1. Piriformis stretch--leg bent perpendicular to body and pressed forward with other leg
  2. Laying-down "schlump"--touch small of lower back to surface in reclining position 
  3. Knee squeeze, using yoga block between bent knees
  4. Yoga Block Press--press block between bent knees, then lift butt off surface in reclining position (anchor with big toes!  lead with butt!)
  5. Pelvic Tilt or Bridge--similar to #4, but without block
  6. Leg lifts--with one knee bent
  7. Upper Body Crunch--flatten abdomen (think of pulling it down and in) and do small crunch with hands behind head
  8. Sitting up "Schlump"--roll back into a slump and come up
  9. Sitting Yoga Block Squeeze--with block between kneeds
  10. Piriformis sit, or the "guy sit," one leg crossed
  11. Standing "schlump"--up and down like a pull-string stick figure
  12. All-fours push against floor (for core)
  13. Wall push, in lunge position (also for core)
  14. Alternating hands wall "dance" (ditto)
You should see all he little drawings!  I think all PTs etc take the same stick-figure drawing course.

Less Than a Week

Though solstice is tomorrow, our summer doesn't really start until next Wednesday afternoon.  I'm soaking up the last few days of quiet and calm while also pursuing those last few chores--like annual doctors' appointments (ugh, the dentist was awful.)  It's a  pretty relaxed summer, all things considered, with our trip to Texas and a few weeks of day camps for the kids, plus more swim lessons and piano for both.  And then there's our list of 61 things we might do.

For now, we're finishing off the year.  The kids are taking various teachers' gifts each day, this week for their specials and next week for their teacher and some of the staff.  I'm hoping to make brownies this afternoon for the kids to leave in the teacher's lounge tomorrow.  We'll see if we manage it.

I'm really working on not making it a big deal that they change schools next year and will also be in separate classes for the first time in two years.  They are excited, about the new school and especially the summer, though I'm not sure they have actual plans beyond staying up late, sleeping in, and no homework.

It's almost time.