Tonight I had the great pleasure of being invited to one of my very dearest friends son's 21st. birthday dinner.
Myrna and her family have held me close these last 17 months. They have adopted me. Loved me. Held me. And included me in everything from backyard BBQ's to Christmas celebrations (feliz navidad), christenings, informal get-togethers.. you name it. This beautiful family has wrapped their arms and hearts around me, loved me, cried with me, laughed with me and lived with me.
Tonight they asked me to join them in celebrating Richie's (Ricardo) 21st birthday. The only requisite is that I had to speak Spanish. Myrna and her husband are from El Salvador. Let me tell you what I have learned from my beautiful El Salvadorian friend:
Family is everything.
If I love you, you are my family.
Eat.
Love.
Hug.
Laugh.
Cry (if you feel like it)
Mi Casa es su Casa.
Come here. I will hug you.
Come here. I will feed you.
Come here. I will love you.
Eat some more.
I cry so much that I sometimes forget that so many people love me. That so many people hold me in their hearts. That so many people cheer me on. Tonight I remember and thank all of you in the blog world and all of you in my everyday world for all the love and support and encouragement you have given me since my very first "broken" post. I love you. I honor you. I will never forget what you have given me. Love, Peace, Places that I remember....
http://www.youtube.com/watch?v=h6TvegK-IUE
In my life Jim (TBHITW) .. I loved you more.
Tuesday, January 10, 2012
Wednesday, January 4, 2012
New Year Resolutions and Mango Coconut Cod
I've never been one to make new year resolutions. I like to think that through the year I adapt, change and grow as needed. (I like to kid myself like that)
But this year I have made a few promises to myself. I'll just mention one here. In 2012 I want to live a healthier, happier life. I think the two go hand in hand. By healthier I mean I want to find a way out of sadness and into happiness. I'm not sure exactly how to do this but I do know that happy is better than sad and sad is not healthy. I found this quote (on where else, the internet) and I have taped it to my bathroom mirror so that I can read it everyday:
“Getting over a painful experience is much like crossing monkey bars. You have to let go at some point in order to move forward.” -C.S. Lewis
This year I am going to try to let go of the sadness and embrace the wonderful, happy memories of the past and the promise of the future.
How about you? Any New Year's Resolutions?
I was in the mood yesterday to create something. Something healthy. Something delicious. My local fish monger had some beautiful looking cod on display yesterday. He told me it just came in so I had him wrap up a half pound.
I stopped by my local supermarket on the way home to pick up some staples and noticed some perfectly ripe mangoes in the produce aisle. In the cart they went.
Sometimes the universe supplies us with just what we need to create something wonderful... fresh cod, ripe mangoes. This is what I came up with.
Pan Seared Mango-Coconut Cod (serves 2)
1/2 pound fresh cod fillet
1 ripe mango, peeled and sliced
1 tablespoon grated sweetened coconut
1 tablespoon olive oil
1 tablespoon butter
salt and pepper to taste
Preheat oven to 425 degrees F.
Wash and pat dry the cod. Remove any small bones using a needle nose plier (yes, I keep a clean needle nose plier in my kitchen drawer just for this purpose, deboning fish)
Sprinkle cod with salt and pepper.
Melt butter with oil in a large oven proof skillet.
When butter is melted and sizzling hot add a few slices of the mango and gently saute. Add the cod pieces top side down. Saute on medium high for 2 to 3 minutes or until the fish is halfway cooked.
Flip the fish and spoon the softened mango over the top. Sprinkle with one tablespoon coconut and place in the oven to finish cooking (about 5 minutes).
I served the cod with steamed carrots glazed with honey, the rest of the fresh mango slices and tri-colored couscous. All of which made me very happy.
The mango and coconut would also taste great on chicken or shrimp.
Bon Appetite and Happy New Year everyone.
But this year I have made a few promises to myself. I'll just mention one here. In 2012 I want to live a healthier, happier life. I think the two go hand in hand. By healthier I mean I want to find a way out of sadness and into happiness. I'm not sure exactly how to do this but I do know that happy is better than sad and sad is not healthy. I found this quote (on where else, the internet) and I have taped it to my bathroom mirror so that I can read it everyday:
“Getting over a painful experience is much like crossing monkey bars. You have to let go at some point in order to move forward.” -C.S. Lewis
This year I am going to try to let go of the sadness and embrace the wonderful, happy memories of the past and the promise of the future.
How about you? Any New Year's Resolutions?
I was in the mood yesterday to create something. Something healthy. Something delicious. My local fish monger had some beautiful looking cod on display yesterday. He told me it just came in so I had him wrap up a half pound.
I stopped by my local supermarket on the way home to pick up some staples and noticed some perfectly ripe mangoes in the produce aisle. In the cart they went.
Sometimes the universe supplies us with just what we need to create something wonderful... fresh cod, ripe mangoes. This is what I came up with.
Pan Seared Mango-Coconut Cod (serves 2)
1/2 pound fresh cod fillet
1 ripe mango, peeled and sliced
1 tablespoon grated sweetened coconut
1 tablespoon olive oil
1 tablespoon butter
salt and pepper to taste
Preheat oven to 425 degrees F.
Wash and pat dry the cod. Remove any small bones using a needle nose plier (yes, I keep a clean needle nose plier in my kitchen drawer just for this purpose, deboning fish)
Sprinkle cod with salt and pepper.
Melt butter with oil in a large oven proof skillet.
When butter is melted and sizzling hot add a few slices of the mango and gently saute. Add the cod pieces top side down. Saute on medium high for 2 to 3 minutes or until the fish is halfway cooked.
Flip the fish and spoon the softened mango over the top. Sprinkle with one tablespoon coconut and place in the oven to finish cooking (about 5 minutes).
I served the cod with steamed carrots glazed with honey, the rest of the fresh mango slices and tri-colored couscous. All of which made me very happy.
 |
| Mangoes are ripe when they yield to gentle pressure. Store them on your counter or windowsill, not the fridge. |
 |
| Aren't mangoes beautiful? |
 |
| Pan searing the cod with the mango slices. The mangoes will soften and make their own sauce. |
 |
| Finishing the cod in the oven will ensure a moist, perfectly cooked fish. |
Bon Appetite and Happy New Year everyone.
Wednesday, December 21, 2011
And so this is Christmas
To all my readers (you know who you are)
Merry Christmas and may the New Year bring you all the health, happiness, love and peace you can bear.
I know I have been mostly absent from the blog world for sometime now. Please know that I continue to read your blogs and laugh, cry, and cheer you all as you progress in your individual journeys and adventures.
I am moving forward, making plans for a new future for myself, albeit not one that I planned or anticipated but moving forward (sometimes with baby steps) nonetheless.
Blessings to you all as we step out of 2011 and into 2012.
More recipes soon.
Linda
aka The Good Cook.
Monday, November 28, 2011
Missing The Laughter and Pineapple Salmon
I realized today that the one thing I miss the most is the everyday laughter that the TBHITW and I shared.
Everyday we laughed.
From the heart, and the gut.
Just good old fashioned laughter. It wasn't attached to anything specific. It just was.
We were happy.
We laughed.
We joked.
We made each other double over. And told each other to STOP.
To an innocent bystander our laughter was probably lame. Maybe even a bit inappropriate. Perhaps even on the politically incorrect side.. most certainly, absolutely stupid to most. But to us, our repartee was funny; hysterical even.
I miss that. Laughter. Just because we were we.
I love salmon. It is versatile, healthy and easy to make. Salmon lends itself to so many versatile flavor profiles. This evening I added a bit of terriyaki and fresh pineapple and had a refreshing, light, yet satisfying meal. It didn't make me laugh, but it did make me smile and that's a start... right?
Salmon with Pineapple and Terriyaki: serves 2
Two boneless Salmon portions
Four fresh (or canned in pineapple juice) pineapple rings, reserve two rings for salad
Three tablespoons pineapple juice
Three tablespoons terriyaki sauce
One tablespoon brown sugar
One tablespoon butter
One tablespoon cooking oil
A half hour before cooking the salmon take the portions out of the refrigerator. In a shallow bowl combine terriyaki, pineapple juice and brown sugar. Stir to dissolve sugar. Add the salmon portions and two pineapple rings, turning to coat both sides and let marinate for 20 minutes.
Melt butter and oil in a saute pan large enough to hold the salmon and pineapple rings. Add salmon and pineapple to the pan and saute over medium heat (about 3 - 4 minutes per side).
Plate each salmon portion with a pineapple ring on top.
I served this with a spinach side salad that complimented the flavors of the fish.
Fresh spinach leaves, washed, rinsed and torn into bite size pieces
Two pineapple rings, cut into eights.
Half a red pepper cut into bite size pieces
A handful of matchstick carrots
Toss with a simple vinaigrette.
Everyday we laughed.
From the heart, and the gut.
Just good old fashioned laughter. It wasn't attached to anything specific. It just was.
We were happy.
We laughed.
We joked.
We made each other double over. And told each other to STOP.
To an innocent bystander our laughter was probably lame. Maybe even a bit inappropriate. Perhaps even on the politically incorrect side.. most certainly, absolutely stupid to most. But to us, our repartee was funny; hysterical even.
I miss that. Laughter. Just because we were we.
I love salmon. It is versatile, healthy and easy to make. Salmon lends itself to so many versatile flavor profiles. This evening I added a bit of terriyaki and fresh pineapple and had a refreshing, light, yet satisfying meal. It didn't make me laugh, but it did make me smile and that's a start... right?
Salmon with Pineapple and Terriyaki: serves 2
Two boneless Salmon portions
Four fresh (or canned in pineapple juice) pineapple rings, reserve two rings for salad
Three tablespoons pineapple juice
Three tablespoons terriyaki sauce
One tablespoon brown sugar
One tablespoon butter
One tablespoon cooking oil
A half hour before cooking the salmon take the portions out of the refrigerator. In a shallow bowl combine terriyaki, pineapple juice and brown sugar. Stir to dissolve sugar. Add the salmon portions and two pineapple rings, turning to coat both sides and let marinate for 20 minutes.
Melt butter and oil in a saute pan large enough to hold the salmon and pineapple rings. Add salmon and pineapple to the pan and saute over medium heat (about 3 - 4 minutes per side).
Plate each salmon portion with a pineapple ring on top.
I served this with a spinach side salad that complimented the flavors of the fish.
Fresh spinach leaves, washed, rinsed and torn into bite size pieces
Two pineapple rings, cut into eights.
Half a red pepper cut into bite size pieces
A handful of matchstick carrots
Toss with a simple vinaigrette.
Sunday, November 27, 2011
Another Season
Thanksgiving is past now.
The food is eaten, leftovers stored or gobbled up over the long weekend.
A new season has begun.
Christmas.
TBHITW's favorite time of year.
The Friday after the "feast" was his official "let the yuletide begin" period. Carols would miraculously begin playing on the stereo. His car radio would be tuned to the 24/7 station that played Christmas music; continuously.
Lights would come out. Decorations would be hung.
Jim's tastes (in holiday decor) leaned toward... how should I say? .... bizarre? no.. cheap? no... they cost us a boatload over the years... eclectic? ... I can't quite put my finger on the word... perhaps this picture says it all?
This is the first fragile (pronounced FRA-GEL-EE) artifact I pulled out of storage today. It sits proudly in our bay window in full view of anyone walking or driving by. I do believe it is my favorite Christmas decoration of all time.
Blessings to all of you this holiday season and if you care to take a moment during the hectic shopping, cooking, planning stages of the coming days, please take the time to STOP. Just STOP and remember what is truly important. Family. Friends. Love. Hope. Peace. and perhaps someone, somewhere, who is hurting, lonely, sad and maybe, just maybe... you can make a difference.
Love,
The Good Cook.
More recipes soon.
The food is eaten, leftovers stored or gobbled up over the long weekend.
A new season has begun.
Christmas.
TBHITW's favorite time of year.
The Friday after the "feast" was his official "let the yuletide begin" period. Carols would miraculously begin playing on the stereo. His car radio would be tuned to the 24/7 station that played Christmas music; continuously.
Lights would come out. Decorations would be hung.
Jim's tastes (in holiday decor) leaned toward... how should I say? .... bizarre? no.. cheap? no... they cost us a boatload over the years... eclectic? ... I can't quite put my finger on the word... perhaps this picture says it all?
This is the first fragile (pronounced FRA-GEL-EE) artifact I pulled out of storage today. It sits proudly in our bay window in full view of anyone walking or driving by. I do believe it is my favorite Christmas decoration of all time.
Blessings to all of you this holiday season and if you care to take a moment during the hectic shopping, cooking, planning stages of the coming days, please take the time to STOP. Just STOP and remember what is truly important. Family. Friends. Love. Hope. Peace. and perhaps someone, somewhere, who is hurting, lonely, sad and maybe, just maybe... you can make a difference.
Love,
The Good Cook.
More recipes soon.
Thursday, November 3, 2011
The Pain Now
"The pain now is part of the happiness
then". - CS Lewis
Would you give up yesterday for the pain
today?
For me the answer is no. I would not give up one
second of our life together.
Tonight for no reason (and every reason) I
cried. And cried some more.
At the the 15 month mark I can say that it is
a bit easier, a bit saner, a bit less shaky. But I think of my husband and miss
him daily.
At almost 15 months I have come to accept he
is not coming back. Jim is gone. Our life together is done. There is no more "we".
And that is why I cried tonight.
More recipes soon.
Tuesday, October 11, 2011
Apple Cinnamon Loaf
I'm still on my apple kick. The stores and road side stands are spilling over with every variety of apple. Green, yellow, gold, red.. just like the colors of the turning leaves.
This recipe comes from Sarabeth's Bakery in New York. You may be familiar with her preserves. People line up at the bakery to buy this bread and at her restaurant she turns it into french toast. If you make it at home people will line up at your table for a slice. I promise.
Sarabeth's Apple Cinnamon Loaf: makes two big loaves
Dough:
3 teaspoons active dry yeast
1/3 cup water (105-115 degrees f)
3 tablespoons sugar
3/4 cup milk (her recipe calls for whole milk but I used 2% with stellar results)
1/3 cup cold water
1 large egg yolk
1 teaspoon pure vanilla extract
4 cups unbleached all purpose flour
1 1/4 teaspoons salt
4 tablespoons (1/2 stick) unsalted butter, at room temperature, plus additional for the bowl and pans
Apple filling:
2 large Granny Smith apples (about 1 1/2 pounds) peeled, cored and cut into 1/2 inch cubes
1 large egg yolk
2 tablespoons sugar
3/4 teaspoon cinnamon
To make the dough sprinkle the yeast over the warm 1/3 cup water and stir. Wait 5 minutes for the yeast to dissolve. Pour into the mixer bowl. Add the milk, 1/3 cup cold water, sugar, egg yolk and vanilla and whisk to combine.
Fit the mixer with a paddle attachment and on low speed gradually add half of the flour, then the salt. One tablespoon at a time add the butter. Gradually add the remaining flour to form a rough dough. Replace the paddle attachment with a dough hook and knead on medium low speed adding more flour if needed until the dough cleans the bowl. Continue kneading until the dough is soft, smooth and elastic, about 6 minutes.
Transfer the dough to a lightly floured work surface and knead briefly to check the dough's texture. The dough will be slightly sticky. Butter a large bowl and transfer the dough to the bowl. Cover tightly with plastic wrap and set in a warm place to rise until doubled in volume, about 1 1/2 hours.
When the dough has risen prepare the apple filling. Mix the cut apples, egg yolk, sugar and cinnamon in a medium bowl.
Butter two 8 by 4 by 2 1/2 inch loaf pans. Line the bottoms with parchment paper and dust the sides with flour. Set aside.
Place the dough on a lightly floured work surface. Roll or stretch the dough into a 16 by 12 inch rectangle. Spread the filling over the dough and starting at the top begin to roll up the dough, jelly roll style.
Using a bench scraper or large knife, cut the dough into 1-inch-thick slices.
Now cut these slices in half. It is going to look like a big mess. Don't worry it's going to be great.
Now pile up these pieces of dough and apple into your prepared pans.
Choose a warm spot in your kitchen for proofing the loaves. Place the pans on a cookie sheet. Fill a glass with very hot water. Place the pan with the loaves inside a big plastic garbage bag, place the glass of hot water in the bag, inflate the bag by waving the opening up and down, then close tightly. This will mimic a professional proofing oven. You can also just cover the loaves with a towel and set in a warm place but the proofing oven method works beautifully.
Let stand until the loaves have risen to the top of the pans (the dough will look lumpy) - about 1 hour.
Preheat the oven to 350 degrees F. Remove the glass from the pan, then the pan from the bag.
Bake on the center rack (on the cookie sheet) for 35 minutes. Cover the loaves loosely with foil and bake for another 25-30 minutes or until the tops are golden brown and an instant read thermometer reads 210 degrees F.
Transfer the loaf pans to a wire cooling rack and let stand for 5 minutes. Unmold the loaves onto the rack. Remove the parchment paper and turn the loaves right sides up and let cool completely.
This recipe comes from Sarabeth's Bakery in New York. You may be familiar with her preserves. People line up at the bakery to buy this bread and at her restaurant she turns it into french toast. If you make it at home people will line up at your table for a slice. I promise.
Sarabeth's Apple Cinnamon Loaf: makes two big loaves
Dough:
3 teaspoons active dry yeast
1/3 cup water (105-115 degrees f)
3 tablespoons sugar
3/4 cup milk (her recipe calls for whole milk but I used 2% with stellar results)
1/3 cup cold water
1 large egg yolk
1 teaspoon pure vanilla extract
4 cups unbleached all purpose flour
1 1/4 teaspoons salt
4 tablespoons (1/2 stick) unsalted butter, at room temperature, plus additional for the bowl and pans
Apple filling:
2 large Granny Smith apples (about 1 1/2 pounds) peeled, cored and cut into 1/2 inch cubes
1 large egg yolk
2 tablespoons sugar
3/4 teaspoon cinnamon
To make the dough sprinkle the yeast over the warm 1/3 cup water and stir. Wait 5 minutes for the yeast to dissolve. Pour into the mixer bowl. Add the milk, 1/3 cup cold water, sugar, egg yolk and vanilla and whisk to combine.
Fit the mixer with a paddle attachment and on low speed gradually add half of the flour, then the salt. One tablespoon at a time add the butter. Gradually add the remaining flour to form a rough dough. Replace the paddle attachment with a dough hook and knead on medium low speed adding more flour if needed until the dough cleans the bowl. Continue kneading until the dough is soft, smooth and elastic, about 6 minutes.
Transfer the dough to a lightly floured work surface and knead briefly to check the dough's texture. The dough will be slightly sticky. Butter a large bowl and transfer the dough to the bowl. Cover tightly with plastic wrap and set in a warm place to rise until doubled in volume, about 1 1/2 hours.
When the dough has risen prepare the apple filling. Mix the cut apples, egg yolk, sugar and cinnamon in a medium bowl.
Butter two 8 by 4 by 2 1/2 inch loaf pans. Line the bottoms with parchment paper and dust the sides with flour. Set aside.
Place the dough on a lightly floured work surface. Roll or stretch the dough into a 16 by 12 inch rectangle. Spread the filling over the dough and starting at the top begin to roll up the dough, jelly roll style.
Using a bench scraper or large knife, cut the dough into 1-inch-thick slices.
Now cut these slices in half. It is going to look like a big mess. Don't worry it's going to be great.
Now pile up these pieces of dough and apple into your prepared pans.
Choose a warm spot in your kitchen for proofing the loaves. Place the pans on a cookie sheet. Fill a glass with very hot water. Place the pan with the loaves inside a big plastic garbage bag, place the glass of hot water in the bag, inflate the bag by waving the opening up and down, then close tightly. This will mimic a professional proofing oven. You can also just cover the loaves with a towel and set in a warm place but the proofing oven method works beautifully.
Let stand until the loaves have risen to the top of the pans (the dough will look lumpy) - about 1 hour.
Preheat the oven to 350 degrees F. Remove the glass from the pan, then the pan from the bag.
Bake on the center rack (on the cookie sheet) for 35 minutes. Cover the loaves loosely with foil and bake for another 25-30 minutes or until the tops are golden brown and an instant read thermometer reads 210 degrees F.
Transfer the loaf pans to a wire cooling rack and let stand for 5 minutes. Unmold the loaves onto the rack. Remove the parchment paper and turn the loaves right sides up and let cool completely.
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