The Good Cook

feliz cumpleaños (Happy Birthday)

2012-01-10T23:54:00.000-05:00

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.

New Year Resolutions and Mango Coconut Cod

2012-01-04T11:15:00.001-05:00

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.

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.

The mango and coconut would also taste great on chicken or shrimp.

Bon Appetite and Happy New Year everyone.

And so this is Christmas

2011-12-21T23:53:00.003-05:00

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.

Missing The Laughter and Pineapple Salmon

2011-11-28T22:37:00.001-05:00

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.

Another Season

2011-11-27T23:11:00.001-05:00

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 Pain Now

2011-11-03T00:39:00.002-04:00

"The pain now is part of the happinessthen". - CS Lewis

Would you give up yesterday for the paintoday?

For me the answer is no. I would not give up onesecond of our life together.

Tonight for no reason (and every reason) Icried. And cried some more.

At the the 15 month mark I can say that it isa bit easier, a bit saner, a bit less shaky. But I think of my husband and misshim daily.

At almost 15 months I have come to accept heis 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.

Apple Cinnamon Loaf

2011-10-11T09:25:00.000-04:00

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.

Apple Season: Pork Tenderloin with Roasted Apples and Easy Apple Turnovers

2011-10-06T16:13:00.002-04:00

When the weather turns brisk it's time to go apple picking. TBHITW and I went every year. When the kids were littles, hay rides, pumpkins, apple cider and donuts were part of the ritual of apple picking. Once they hit their teen years they lost interest in the family ritual but TBHITW and I still went together.

And yes, we still went on the hayride, picked pumpkins, drank apple cider and ate donuts. When we got home I would whip up a few treats using our stash of freshly picked apples.

Here's two recipes to get you started.

Pork Tenderloin with Roasted Apples: serves 4

The sweetness of the apples is balanced with the onion and the rich, lean pork loin. The orange juice and zest adds a nice acidity.

One 1 pound pork tenderloin

Two apples (your choice) peeled, cored and cut in half
1/2 of a sweet onion (such as Vidalia), sliced
olive oil
salt pepper
1 teaspoon fresh thyme, chopped.
1/2 orange, zested and juiced
1 tablespoon brown sugar

Preheat oven to 325 degrees F.
Rub the pork loin all over with olive oil, sprinkle with salt and pepper and put in a greased (use a light coating of olive oil) shallow roasting pan.
Arrange the onion slices around the roast.
Arrange the apple halves around the roast, on top of the onions.
Squeeze the orange juice over the apples and pork loin.
Sprinkle the thyme and orange zest over both pork loin and apples.

Cover and roast for about 30 minutes or until the pork registers 150 degrees on an instant read thermometer.
Remove from oven, remove cover and turn up the oven to broil.
Sprinkle the brown sugar over the apples.
Return to broiler for 30 to 60 seconds to melt and carmelize the brown sugar on the apples.

I serve this with simple steamed carrots.

Easy Apple Turnovers: yield 10

1/2 package (1 roll) prepared Fillo Dough, thawed
1 stick unsalted butter, melted
4 apples (your choice) peeled, cored, halved and sliced very thin
1/4 cup sugar
1/2 teaspoon cinnamon
Juice of 1/2 lemon

Sprinkle the apples with lemon juice and toss with the sugar and cinnamon. Set aside.

Unroll the Fillo dough with the long side facing you. Peel off two pieces and brush lightly with butter. Lay two more pieces of dough over the buttered pieces and butter them also. Repeat one more time with two pieces of Fillo, brush a final time with melted butter. You will have six pieces of stacked Fillo dough.

Using a pizza cutter cut the dough in thirds starting from the top of the dough piece straight to the bottom (the piece near your stomach).

Place a scant 1/4 cup of the apple slices on the end of one of the strips of fillo dough. Fold up in a triangle being careful to close any open seams. Place on a cookie sheet lined with parchment paper and brush the top with some melted butter. Repeat until all the apples are used.

Back at 350 degrees F on the middle rack of your oven for 20 - 30 minutes (check at 20 minutes) until the tops are crisp and golden brown.

Cool on a wire rack. When cool drizzle the sugar glaze over the tops. Store at room temperature.

Glaze:

1/2 cup powdered sugar

2 to 3 teaspoons milk

Using a small whisk mix the milk into the powdered sugar a teaspoon at a time until pourable.

Do you have any autumn rituals?

A Happy Day

2011-10-02T11:10:00.002-04:00

My grandlitte, Jillian, turned four years old.

Her favorite movie is "How To Tame A Dragon". She LOVES dragons.

Jillian also knows how to get her Nani (that would be me) to do just about anything. She asked me to make her a dragon cake for her big day.

Sometimes, you just can't help but smile the big smiles.

It's good to be four.

Sleep and Floods

2011-09-03T01:31:00.000-04:00

Sleep evades me tonight like so many nights since TBHITW passed on.

It is hard to believe that a year of "firsts" has come and gone.

I find it difficult to cook. The one thing that has always brought me solace. Peace. And nourishment eludes me.

My tiny town has been devastated by Hurricane Irene. So many people's homes and lives have been forever altered. Yet, I remind myself that it is just stuff. Thankfully no one lost their lives in my community. Yet so many others up and and down the east coast are just beginning the grief journey. A road full of twists and tormented turns that they will have to travel alone. Even with the help of wonderful friends and family they will have to find their own route. Mothers, fathers, children, brothers, sisters, aunts, uncles, nieces and nephews, co-workers, grandparents.. so many people touch our lives that it is hard to imagine how many grieve when someone leaves this world.

For every one person gone, a village weeps.

I have forever changed my opinion on death. At one time when I read or heard of someone passing on I would think "poor thing.. so young, or so tragic or too soon". Now - I think of the survivors and what they have to bear. The sadness sometimes threatens to take my breath away.

I spent 36 hours defending my home against Irene. Thirty-six hours of my heart beating out of my chest as the winds and rain battered our home. At one point my youngest son and I bailed water for 3 hours -from one in the morning until four am. Arms screaming with the exertion. Water coming in through the laundry tubs and sump pump faster than we could bail. I prayed. I bargained. I asked both Jim and God to help me. And my prayers were answered. Unlike 50% of my little town my home suffered just minor damage. A cracked chimney. A downed tree. Some water damage to the ceilings. Others were not so lucky; they had to be evacuated from their homes, walls collapsed as did foundations. Cars were washed away along with precious family memories. But they survived. And I survived, albeit lonely, scared, and wishing every minute TBHITW was here to help us.

Now the clean up begins. Power was finally restored to our town. The community will rebuild, fix, move forward. Like grief, the torrent recedes and everyone moves forward.

Life goes on.

One More Step

2011-08-15T16:29:00.002-04:00

Today I did what I could not do for the past year.

I cleaned out my husband's dressers and closets.

I saved a few things that will always remind me of him and who he was. The rest is nestled into 5 large contractor bags and is being donated to a homeless mission that my sister-in-law is a director of.

I saved all of my husband's running shirts and will make quilts out of them for all the kids. Lots of cutting, sewing, piecing, tears and memories but I think they will love it.

I don't know how I feel right now. Not happy, not altogether sad. Maybe a bit numb.

How is it possible to reduce someone's life to a few packages?

Suits, ties, and dress shirts remind of the wonderful formal times we shared. Weddings, dinners, the cruise we took and sat at the Captain's table...

Work clothes remind me of his love for his career. He really felt he made a difference in this world, and he DID! Jim left this earth a better, cleaner place for generations to come.

Casual clothes remind of his laid back manner, fun filled days and nights just "being us".

All his winter wear find me picturing him flying down the snowy slopes of some mountain. Poetry in motion on skis. Family vacations, cold hands and warm mugs of coffee laced with a bit of Bailey's Irish Cream for us, hot chocolate for the kids.

Sweatshirts from college; torn, tattered but still he wore them in the fall to rake leaves. I can still see him, baseball hat on his thick head of black hair, and 30 year old sweatshirt (it's an oldie but goodie just like me he would tell me).

So many people wrapped into one. Husband, father, son, brother, boss, so many hats to wear and he wore them all so well with a humble humor and zest for everything in life.

I will smile this winter when the cold winds blow knowing that someone, somewhere, will be warm in a coat, a scarf, gloves, perhaps a pair of his fine wool boot socks.

Perhaps someone will wear one of his suits to a much needed job interview.

Maybe one of his caps will shield someone's head from the hot sun.

I wish it wasn't so, but it was time and the clothes never really made the man. He was all he ever needed to be all by himself without any dressing up.

A Prayer

2011-08-11T10:38:00.002-04:00

Dear God,

Help me get through today with Grace and Gratitude.

me

The Geologist and the Giant Potholes. A happy man.

36 Hours

2011-08-10T00:19:00.001-04:00

In 36 hours (one year ago) my husband died.

This morning (one year ago) I kissed my living, breathing husband goodbye for the last time.

He was to return to our beach house in 36 hours to continue our family vacation. He had a doctor appointment on Monday, August 9th. and a big drilling job to complete on Tuesday, the 10th. He was going to rejoin us Wednesday morning, August 11th.

We walked the dog on the beach Monday morning, as was our ritual, then had coffee and breakfast before he headed out for the one hour trip back home and work. I remember standing in the driveway of the beach house and he kissed me goodbye. I remember saying to him that "that was no goodbye kiss and did he want to go back in the house" LOL....

I know, I know, too much information - but we were in love.

I wonder if somehow he knew. Somehow, on a cellular level, did he sense that we would never see each other alive again?

It took this picture of him that morning of our walk on the beach. You may remember.

No footprints in the sand.

In 36 hours (one year ago) I would fall to my knees and scream out his name. Over and over again.

I would go numb with disbelief and despair and I would begin a journey that no one (if you have not lost) could imagine.

In 36 hours I will mark the one year passing of the love of my life; the father of my children, my best friend, the man who adored me and I him (beyond reason).

In 36 hours I will honor his memory and remember our life together. I will marvel that I have survived. I will wonder what comes next.

In 36 hours I will begin another chapter. The end of the "firsts" and the beginning of a year of unknown territory.

In 36 hours I will once again thank God that I have had the support of family and friends who have set their own lives aside to sit with me, to hold me, to insist I come with them on some journey or adventure or family BBQ or get together. To hold me in my grief, to cry with me. To understand. To help me to breathe. To mention his name when no one else wants to. I once again thank my friends and family who understand my need to talk about TBHITW - to remember, to laugh, to cry and then to laugh again. To embrace his life and sit through my endless recounting of it. Thank You. I love you. I could not have survived without you.

In 36 hours I will crumble into myself for a bit, then rise again and thank the god's (or GOD as you know Him) that He gave me this amazing man - for a least a brief moment in time. A man who loved and honored me and his children and his family above all earthly things. A man beyond imagination. A man (and a human being) who was taken too soon, but from whom we could all learn a lesson in loving from.

Recipes Soon. I promise.

Linda AKA TGC

Happy Birthday

2011-07-07T09:08:00.000-04:00

July 7th. 1958
August 11, 2010

Happy Birthday TBHITW. Our first without each other.

I remember:

When we were dating we spent your birthday with an incredible dinner out in "the city" (that's NY for anyone who lives outside of the NE) and then running in the "Firecracker Four Miler" the next day.

I remember instituting "Birthday Week" once we were married. Birthday week meant every day for a week a special something every day. Perhaps it was a croissant for breakfast, or a card secretly tucked into a briefcase or a favorite meal - maybe even just a cookie - just for you, but a special small remembrance of a life that everyone wanted to celebrate. Especially me. Because I loved you. Because I wanted to celebrate the you that made you you.

Tonight I will pour two glasses of wine. One for you and one for me. Sleep well love and Happy Birthday.

Last year on his birthday.

The Journey

2011-06-30T10:05:00.000-04:00

I spent a few days at the ocean this week.

What is it about the soothing ebb and flow of the waves? What is it about standing where the sky meets the sea and sand that calms the heart and opens the mind?

Whatever it is I am grateful for it.

I am seeking peace and grace in my life. I have stopped asking why. I am coming to the end of one journey and tentatively beginning another. Where the journey leads is not the point. Where the journey ends is not the destination. The journey itself is the road to finding myself.

One evening I walked for a very long time on the beach. I let the surf crash over my feet. I watched young lovers walk hand in hand secure in their right to a loving future.

I drew in the sand.

And I watched as the never ending waves washed away my words.
And I cried.
And when I was done crying I brushed the sand off myself and walked on. A new journey with no destination in mind other than grace and peace.

Dear God And An In Season Strawberry Dessert

2011-06-16T03:10:00.000-04:00

Dear TBHITW (Jim),

If I could sit across the porch from God, I'd thank Him for lending me you.

Love, me.

Strawberries are in season right now here in the Northeast. What could be more wonderful? I spent today, a glorious day filled with light and azure skies, picking strawberries with my grand littles.

I give you a refreshing, light, and oh so good dessert; perfect for entertaining or transporting to a neighborhood BBQ.

Strawberries with sweetened cream: serves a crowd

24 fresh strawberries
One eight ounce package of lite cream cheese, room temperature
1/4 cup powdered sugar
1/2 teaspoon vanilla
1/4 cup walnuts or pecans, finely chopped (optional)

Wash and dry the berries. Slice the stem end off the strawberries so that they can sit upright. Then, make an X in the pointed end of each berry. Set aside.

Using a hand mixer, mix the cream cheese, powdered sugar and vanilla until combined.

Scoop the cheese mixture into a piping bag. Pipe the cheese into the center of each cross cut strawberry; filling all the way to the top. Finish with a flourish. Sprinkle the tops with a bit of finely chopped nuts. Serve Chilled.

As always, Bon Appetite.

I'm Going To Be Okay Because and Pappardelle's Pasta

2011-06-15T00:00:00.000-04:00

It has been 10 months since TBHITW (The Best Husband In The World) passed from this life into another.

Ten months of the most intense feelings I believe any human being can experience. Loss, loneliness, quite introspection, rivers of tears and oceans of fears.

As I reflect back on the last ten months I realize that I have learned more about myself in this time than I have in my entire life.

I have learned that everyone has their own journey.
I have learned that everyone carries with them their own sadness. And sometimes regret. (I have a few, but then again too few to mention) Someone should put that line to music.. (wait a minute... sorry, I was just channeling TBHITW's humor)
I have learned to speak more softly. And with more kindness.
I have learned to listen more closely.
I have learned that I am stronger than I thought.
I have learned that love never dies.
I have learned that I am going to be okay. I am going to live.

I am going to be okay because today:
I laughed. At myself.
I smiled.
I did not get impatient in the grocery store line.
I talked with a good friend about very real stuff.
I forgave a good friend about really big stuff.
I began planning a party and was (and am) excited about it.
I looked at pictures of TBHITW and did not cry - I smiled at the memory and gave thanks for them.
I worked in the garden and was happy.
I looked up at the sky and gave thanks for the sun, the clouds and then the gentle rain.
I began making plans for MY future.
I am cooking again and planting again and eating again.

Recently I ate some of the best pasta I have ever eaten in my life and for the first time in a long time I ate with gusto. I then promptly went online and ordered more.

Pappardelle's Pasta. OMG.

I discovered Pappardelle's Pasta by accident. A few weeks ago (or a few days.. time seems to blend) I attended the NJ Food and Wine Festival with my good friend Judi. It was a beautiful day, perfect for tasting local wines and food. Pappardelle's had a booth set up with their pasta wares and on a whim I bought a pound of their Lemon Chive Angel Hair Pasta.

A few days later I found myself rummaging about in my pantry trying to decide what to make for my dinner. A boiling, salted pot of water later, a few drizzles of olive oil and some shavings of fresh parmesan and I was in heaven.

If you are a pasta lover, want to become a pasta lover, think pasta is over rated or are bored with your grocery store's offerings, run, walk, google, click, do whatever you have to do to experience this eating nirvana. Pappardelle's offers a wide assortment of flavored orzo, dried pasta, fresh pasta and sauces in addition to a gluten free line. I promise on my name "The Good Cook" you will not be disappointed. Like I said (with my mouth full) OMG.

And this is how I know I will be okay. Not only will I be okay, I will survive. I have friends, I have family, I have a love in my heart that death cannot steal. And I have my passion for truly exceptional food back.

Bon Appetite.

A Cook's Notes: Pappardelle's did not pay me or offer me any compensation for writing this post. IN FACT - they don't even know I wrote it. Their pasta is just that good. Look for more recipes in the future as I develop, taste and whisper thank you to the pasta gods more recipes featuring Pappardelle's Pastas.

Pan Seared Shrimp and Scallop with Lime Hollandaise and Jalapeno Bacon RECIPE plus one more

2011-05-20T10:11:00.000-04:00

As promised:

Pan Seared Shrimp and Scallop with Lime Hollandaise and Jalapeno Bacon (serves 4)

4 pieces bacon, diced
1 small jalapeno pepper, split in half, seeds removed
4 collosal shrimp, peeled and deveined
8 jumbo sea scallops

Fry bacon pieces in a large saute pan with the jalapeno pepper until bacon is crisp. Remove from pan and drain. Discard jalapeno pepper. Pour grease out of pan but do not wipe out pan.

Take scallops and shrimp out of refrigerator 30 minutes prior to preparing. Dry on paper towels and sprinkle with sea salt and freshly ground black pepper. Set aside.

Prepare the Hollandaise sauce (recipe follows)

Heat pan over medium heat and when hot add shrimp and scallops. Sear about 2 minutes per side, turn and continue to cook for another 2 minutes until firm and cooked through. Do not overcook!

Lime Hollandaise:

4 egg yolks
4 tablespoons very hot water
4 tablespoons melted butter
Zest and juice of 1/2 a lime.
1/4 teaspoon (or to taste) salt

Place egg yolks in the top of a double boiler set over simmering water. Whisk to combine eggs. Add hot water to the yolks one tablespoon at a time, whisking well after each addition. Slowly add melted butter to eggs and water, whisking constantly. Eggs will thicken in about 3 to 5 minutes. Whisk in lime zest and juice until well combined. Taste and correct seasonings with salt. Turn heat off and cover. Prepare the scallops and shrimp.

To serve:

I make tri-colored couscous but rice or regular couscous is just as good. Spoon the starch in a shallow bowl or small plate. Top with one shrimp and two scallops, sprinkle with bacon pieces. Drizzle Lime Hollandaise over seafood and serve immediately.

Not thrilled with bacon, jalapenos and lime? Try making this dish omitting these ingredients and substituting orange juice and orange zest. Melt a tablespoon of butter and a tablespoon of olive oil in the pan you will cook your seafood in. Pour off the excess fat but do not wipe out pan.

Bon Appetite everyone.

Bacon and Jalapeno cooking

Plating

Dinner

Pan Seared Shrimp and Scallop with Lime Hollandaise and Jalapeno Bacon

2011-05-16T15:27:00.000-04:00

Thank you all for the beautiful and inspiring comments on my last post. Some of you sent me private messages of encouragement, others offered up a prayer. I will never be able to express how much that means to me. I DO feel stronger and I am lifting my face to the sun more often. Thank you.

When the wave of grief threatens to drown me I try to immerse myself in creativity. Here is my latest creation:

Pan Seared Shrimp and Scallop with Lime Hollandaise and Jalapeno Bacon

Recipe to follow tomorrow.

Nine Months and No Recipe

2011-05-10T21:29:00.001-04:00

To TBHITW:

So.

If I was having a baby the nine month mark would be the grand finale. Instead, it is a tick on the calendar. No new life. Nothing to celebrate.

In two hours, nine months ago, you died. Nine months ago I heard your sweet voice for the last time; as usual I said I love you, and you said I love you back. And then there was sleep. The official date of your death is August 11th. but we know you died about 9:30 on the 10th; but you were officially pronounced dead in the AM hours of the 11th.

How am I doing since you left? Well, spring finds me overwhelmed. The yard, the gardens, the cleanup after a long, hard winter has me working and working and working. I miss your presence with me in the gardens, in the yard. I'm doing the best I can.

I had the pond opened. All the koi and goldfish survived the cold winter but no baby fishes this year. Perhaps it was just too cold. The pond looks beautiful. I set the two chairs out near the pond's edge but it hurts too much to look at them, let alone sit there. I remember the warm nights we would carry a cocktail out and sit in the midst of the soothing sound of water, the soft glow of the lights under the ripples of the waterfall and enjoy each other.

I planted tomatoes and basil and eggplants and green beans. Not as many plants as before, it's only me now. The asparagus survived the winter and I will soon be cutting fresh green stalks.

I've been working on the flower gardens, cleaning up, pulling weeds, raking out the last vestiges of leaves. We will have sunflowers and daisies and cosmos and gladiolas and dahlias and butterfly flowers and zinnias and bachelor buttons and petunias and geraniums; just like always. But it won't be just like always will it?

I miss you. I struggle everyday, in every way, to move forward. I am grieving as fast as I can but I wonder where I am going. Where does it all lead? Does it lead to you?

I miss you. I miss your gentle humor, your great puns, your helping hands. I miss your smile, your strong arms when I needed a hug, a hole dug, a weed pulled. What part of me were you not a part of? None. You, my love, you were my everything.

I miss you Jim. I miss you with every bone in my body. You've been gone from me for 9 months now, how is that possible? How is that sane? How could the universe not know that this would be impossible?

I love you sweetheart. I think of you everyday. EVERYDAY. I am trying, really trying to make a life without you, but truth be told it's not much of a life. Breath in, breath out. Wake up. Go to sleep. Not much to write home about. I hope where ever you are it is a happy place. Better than here.

I miss you. What else is there to say?

Love,

me.

Little Kittens and Saffron Scented Cornish Hens

2011-05-09T18:14:00.000-04:00

When our daughter Julia was a little girl, around 8 or 9 years old, she arrived home from school one day and as was her habit, asked what we were having for dinner.

I replied, "Cornish Hens". Confused, she asked me what Cornish Hens were. I replied, "Oh, they're little chickens", to which she started to cry and told me she would never eat that.

I reminded her that she liked chicken.

Through tears she agreed, yes, she liked chicken but there was no way she was eating dinner tonight.

She thought I had said, "They're little kittens" instead of "little chickens".

I was reminded of the Little Kittens story as I was preparing last night's dinner.

From that day forward we always called Cornish Hens, "Little Kittens"

Little Kittens (or more commonly known as Saffron Scented Cornish Hens) serves two to four, depending on appetite size.

Two Rock Cornish Hens
1/2 teaspoon saffron threads, crumbled
1 teaspoon salt
1/2 teaspoon ground ginger
freshly ground pepper
Two tablespoons unsalted butter, melted

Wash and pat dry the hens. Sprinkle the cavity with salt and pepper. Set aside.
In a small bowl combine the saffron threads, ginger and salt.

Rub the skin and under the skin on the breast meat the saffron / salt / ginger mixture. Set aside.

Preheat your oven to 400 degrees. Or prepare the rotisserie. (I prefer the rotisserie, especially at this time of year).

If you are using the oven, place a rack over a rimmed cookie sheet. Place the hens breast side down, brush with butter and roast 20 minutes per pound, turning breast side up half way through and brushing breasts with butter.

If you are using a rotisserie, arrange the hens on the skewer, place on rotisserie and brush all over with butter, basting every ten minutes until cooked through.

I served the hens with steamed asparagus (the first of the season), tri-colored couscous and lots of memories.

If you are serving four people, simply split the hens in half and serve breast side up.

Daniel Radcliffe, NYC and Lemon Gnocchi

2011-04-05T12:29:00.001-04:00

I spent a wonderful day in New York City on Saturday. Surrounded by friends, I had lunch out and caught a great show starring Daniel Radcliffe ( of Harry Potter fame).

After the show we meandered about the city until finding a good Irish Pub for dinner.

Refreshed, we scrambled to make the train home and once home finished the day with late night snacks, cocktails and some laughter.

What would I do without the women friends in my life who continue to hold me up, scoot me along, hug me when necessary, recount good memories, discount the bad and generally remind me to keep breathing. All of this and a beautiful spring day.

Speaking of spring, it has been almost one year to the day since I last made this recipe: Gnocchi with Lemon Ricotta and Fresh Spring Peas. Well I happened into my favorite small grocery store today and lo and behold they had the first batch of beautiful fresh English Peas.

Tonight is my night to cook for my women's dinner group and I'm going to make the Gnocchi, I may pronounce it No-Key in honor of TBHITW. More memories, good food and wonderful women to remind me of all life's blessings.

Bon Appetite and Happy Spring.

The Quilt of Dreams

2011-03-22T23:07:00.001-04:00

If you have been reading this blog for sometime you know that a little over a year ago I started a quilt. The quilt was meant for TBHITW and my new home. The home that we had been dreaming about.

On over 12 acres of pristine land.

A log home located on land with a federally protected trout stream; clean water, fresh air, room to roam.

And a garden and animals.

But some dreams are not meant to be.

But a quilt was started nontheless. On February 8th, 2010 to be exact. And completed today, March 22th. 2011.

Quilt update.

I remember in March of 2010, as I was beginning the actual quilting of the fabric, after all the cutting and piecing and sewing, asking TBHITW to add just a few stitches to the quilt in his own hand, him balking.. after some coaching, he finally did. I am so pleased that those two random stitches exist in this completed homespun creation. It will warm me for years to come. Just two random stitches, guided by my hand and my needle and my thread.. who could predict that a single thread could mean so much.

Old time quilters will tell you that you have to name your quilt. I named mine:

Photo Edited by Linda (TBHITW'S Wife)

Tonight, I sleep under a thousand stitches in time. The most beautiful stitches made by TBHITW.

Sweet and Salty - Fudgie Brownies with Salted Caramel Frosting

2011-03-20T21:35:00.001-04:00

Spring has finally arrived here in the Northeast.

The change of the season from winter to spring, although much anticipated, has brought back a flood of memories of springs gone by. Leisurely walks, holding hands, spring clean up. All the things we did together are now done alone, no hand in mine. The sweetness of memories, the saltiness of tears.

Fudgie Brownie Cupcakes with Salted Caramel Frosting: makes 8

For the brownie cupcakes:

Preheat oven to 300 degrees F.
Line a cupcake pan with 8 papers.

2 ounces unsweetened chocolate
1/4 cup butter (1/2 stick)
1 cup sugar
1 egg
1/4 teaspoon salt
1/2 cup flour
1 teaspoon vanilla
1 teaspoon baking powder

In a heavy saucepan, over very low heat melt the butter and chocolate until smooth and combined. Remove from heat and add the sugar, egg, salt, flour, vanilla and baking powder. Stir with a wooden spoon until thoroughly mixed.

Scoop batter into the cupcake liners.
Bake for 18-20 minutes. Do not overbake. Cool on a wire rack.

In the meantime, make the caramel:

1/4 cup sugar
2 tablespoons water
1 1/2 teaspoons vanilla
1/4 cup heavy cream
1/2 teaspoon kosher salt

Combine the sugar and water in a small saucepan and heat to boiling point over medium high heat. Do not stir. Watch the pot carefully, when the mixture begins to turn amber, give it a swirl and continue to cook until golden brown. Remove from heat. Add the vanilla, cream and salt very, very slowly, stirring with a wooden spoon until smooth and completely blended. Set aside to cool.

For the frosting:

1 stick (8 ounces) salted butter
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons milk or cream
caramel
kosher salt

Beat the butter, sugar, vanilla and milk or cream until just combined. Beat in the caramel and salt and continue to beat until light and fluffy. Taste. You should get sweet and salty in the same bite. Add 1/2 teaspoon salt if necessary and beat to incorporate. Spoon the frosting into a pastry bag fitted with a large round tube.

Pipe onto cooled brownie cupcakes. Sprinkle with chopped peanuts (optional)

Savor every sweet and salty moment in your life.

Shrove Tuesday, Fast NOT

2011-03-07T18:25:00.000-05:00

I originally posted this recipe last year - just in time for Fastnacht Day (Fast Not).

Tomorrow is the day before the official start of Lent. A traditional time of fasting in many communities. Whether you follow this tradition or not I promise this is a sweet treat to savor on any Tuesday.

http://thegoodcooknj.blogspot.com/2010/02/fasnacht-day-and-glazed-donuts.html

Fasnacht Day

May the lean days of Lent lead you to a spring surplus.

TGC.

Pan Seared Pork Tenderloin and Roasted Golden Beet Salad Dressing

2011-03-01T10:44:00.002-05:00

I was staring into my refrigerator on Sunday morning trying to decide what to do with a fresh pork tenderloin. Still undecided I retired to my office and began reading emails. A comment from The Mother @ The Mother's Handbook caught my eye and we began a quick chat via email. She mentioned that she had made my recipe for sage crusted pork chops and I mentioned my indecision on how to prepare today's pork tenderloin and she mentioned that she marinated her pork tenderloin in orange juice and soy sauce and well... the wheels started turning in my head and the gastric juices started to churn and voila:

Pan Seared Orange/Soy Pork Tenderloin was born.

As an extra bonus I discovered the last two golden beets from my summer CSA hiding out in the vegetable bin underneath the carrots. I decided to roast them and make a salad dressing from one of them; saving the other to slice onto fresh Boston lettuce, carrots and feta cheese. Hungry yet?

Okay. Let's get started.

For the tenderloin:

1/4 cup orange juice
2 tablespoons low sodium soy sauce
2 garlic cloves, smashed
salt and pepper

Salt and pepper the tenderloin and rub with the smashed garlic cloves. Place the orange juice and soy sauce in a zip lock bag or shallow bowl and add the tenderloin. Marinate for 20 minutes or up to an hour. Did you know that most of the flavor profile is transferred in the first 20 minutes of marinating? Ten minutes if we're talking fish. Anyhoo....

Preheat your oven to 375 degrees F.

When finished marinating, remove from bag and dredge in Panko bread crumbs. Heat a small amount of olive oil in an oven proof saute pan until oil is shimmering. Add the tenderloin and brown on three sides. Turn onto the unbrowned side and immediately place the saute pan and tenderloin into the oven. Roast for about 15 minutes or until internal temperature reaches 150 degrees F. Remove from oven, tent and let rest 10 minutes before slicing.

dredged in Panko

A quick sear browning

Finished and ready to enjoy

Roasted Golden Beet Dressing:

Wrap 2 golden beets in foil and roast in the a 400 degree oven for 45 to 60 minutes or until a knife inserted into the center of the beet slides in easily.

Let cool and slip skins off. Slice beets into half moons. Set half of the sliced beets aside. Take the other half of the beets and place in blender or food processor. Add three tablespoons of sherry vinegar and process until almost smooth. With blender running, drizzle in by the tablespoon 7 to 9 tablespoons of high quality extra virgin olive oil. Blend to emulsify. Correct seasoning with salt and pepper to taste. The dressing will be very thick and fluffy.

Arrange torn fresh Boston lettuce leaves on a large platter, sprinkle with matchstick carrots and feta cheese. Arrange the rest of the golden beets on top of the greens. Add dressing and enjoy!

A Cook's Notes: If you don't have golden beets, red beets will work just fine and are absolutely just as beautiful and nutritious.

I want to thank all of you who comment on my blog, send me emails of encouragement and keep me and my family in your thoughts and prayers. The season is changing and so am I.. slowly, slowly, I am coming out of the fog. I still have my days and nights where grief brings me to my knees but thankfully they are not as frequent and seem to pass a bit faster. I pray that spring will be a new awakening for us all.
Peace.
TGC

A Deep Sadness, Sharing and Southern Fried Chicken

2011-02-22T00:19:00.001-05:00

At six and half months into a journey that I would never wish upon my worst enemy I have settled into a deep sadness.

Gone (I hope) are the gut wrenching tear fests, the vomiting, the shaking and the fear.
A gentle, deep sadness has replaced the anxiety and bone crushing grief.

My tears now come in gentle streams. Memories come and go. A song, a thought, a colorful cardinal at my backyard feeder, all bring on a gentle remembrance of a life once lived. A life once shared. Dreams. Hope and promise. A life ended in its prime; cut short by circumstances beyond the control of mere mortals.

I have found that the answer to my grief is giving. Of myself. Of the one talent that I can share. I can cook.

My neighbor, just 36 years young has recently been diagnosed with Lymphoma. She has three young children and is in the fight of her life.

So I cook.

Comfort food.
Nourishing food.
Happy food.
Frivolous Food.
Once a week (sometimes twice) I make the trudge through the snow and slush to deliver something hot.
Something fun.
Something nourishing.
Soup. Bread. Cookies.
Casseroles that can be reheated after a day of chemotherapy. Sweets that can be dispensed to hungry littles.
Soup that soothes a nauseous stomach.
Sweet cornbread.
Roasted Chicken.
A light salad.
Anything that keeps my hands busy and my heart full.

Lest you think I am good. Or a saint; I have found that the answer to my pain is to give. In giving I receive. In giving and contributing to the hope of healing I see life prolonged - life healed.

Life enjoyed and life celebrated. Life at its best - around a table of good food, being shared by people who are in love. In love with life. In love with healing. In love with hope.

I hope you enjoy this recipe. It is designed to put some "south in your mouth" and a smile in your belly. But most of all it is meant to be shared.

Southern Fried Chicken: serves 4 plus neighbors

One whole chicken, quartered into legs, thigh, wing and breast portion. Rinsed and patted dry.
2 cups milk
2 tablespoons white vinegar
1 tablespoon Louisiana Hot Sauce (or Tabasco)
1/2 cup flour
2 teaspoons salt
2 eggs, beaten
2 cups plain bread crumbs
Canola Oil for frying (don't worry about calories or cholesterol - this recipe is all about comfort)

In a deep bowl combine the milk, hot sauce and vinegar, let sit for 10 minutes. Add the chicken. Make sure the milk mixture completely covers the chicken pieces. Refrigerate two hours or overnight (up to 24 hours)

Place the flour in a large ziploc bag, add salt and shake to combine.
Place eggs in a shallow pie plate and beat slightly with a fork.
Place bread crumbs in a second pie plate and set alongside the eggs.

Remove chicken pieces one at a time and shake in flour. Dip in egg, then coat with bread crumbs. Arrange coated chicken pieces on a rimmed cookie sheet. Repeat until all chicken pieces are coated.

Pour and pat any remaining bread crumbs over coated chicken pieces. Refrigerate 1 hour or up to 24 hours.

Heat oil to 265 degrees* in a shallow skillet (if you have an electric frying pan - wonderful!)

Gently add the coated chicken pieces to the hot oil and fry - about 8 minutes per side - turning until golden brown on all sides. Remove to a brown paper bag covered cookie sheet to drain the oil and keep crisp**

Serve with sweetened corn bread, mashed potatoes, steamed green beans and love. Remember to share with someone.

A Cook's Notes: *Cooking the chicken at 265 degrees will insure that it is crisp on the outside and perfectly done on the inside. Any higher and the chicken will crisp too early leaving it raw on the inside.

** Paper towels tend to get soggy with fried foods and will make the underside of you finished product soft and mushy. Use recycled brown paper bags from your grocery store. They absorb the grease and pull it away from the food, leaving it crispy and brown - the way you intended it to be.

Buds on Trees and Pan Seared Orange Cod

2011-02-21T09:18:00.000-05:00

I haven't posted in some time.

I noticed Sunday morning, hot cup of coffee in hand, looking out the kitchen window, that the trees are just starting to show signs of buds. Can winter be over? Can it be that I survived yet another season without TBHITW?

What will spring bring? It has been 6 1/2 months since I last kissed my husband. How can that be? How can the seasons move forward when time has stood still?

Today I am sad. I'm sad for a season that will come and my husband won't be here to enjoy it with me. I'm sad for the daffodils that will bloom - never again will I pick some and put them in a vase to brighten his office. He always loved when I picked flowers from my garden and made a bouquet just for him. He always acted surprised. And touched.

TBHITW always was so grateful for little, loving gestures. Oh, how we loved each other and took care of each other. We understood the gentleness of love. Now I understand nothing.

Today I am sad and the trees with their new tender buds just remind me of the tenderness of the man I loved with all my heart.

And today it is snowing (again) hmpf.

Pan Seared Orange Cod: serves 2

1/2 pound fresh Cod

1 orange, remove zest and reserve. Juiced and juice reserved.

Salt and freshly ground pepper

1 tablespoon butter

1 tablespoon olive oil

1 teaspoon fresh thyme

Remove fish from refrigerator 30 minutes before cooking. Rinse and pat dry. Zest the orange and rub orange zest into fish fillets. Salt and pepper fillets.

Heat oil and butter in a shallow saute pan until sizzling. Add cod fillets (tops down) and over medium high heat cook for 2 to 3 minutes. Turn and continue to cook on other side about 2 to 3 minutes. If fish fillet does not easily release (sticks) to pan just continue to cook until it does not stick. Cooked food releases easily.

Squeeze orange juice over fillets the last minute of cooking, sprinkle on fresh thyme. Serve over a bed of couscous with freshly steamed green beans or a small side salad.

Dinner In, Dinner Out

2011-02-12T22:30:00.000-05:00

So.

It is Saturday night and instead of being sent to my room I have opted to have dinner out at a favorite local Irish Pub.

The KidAdult has commandeered my kitchen so that he can impress a lovely friend with his newly honed culinary skills (see this post for the back story)

Oh.. to be seventeen again and have a world full of love and uncharted territory in front of you! I snapped this picture just before I left for my dinner out and their dinner in. The smiles on their faces, the adventures that await them and the first blossom of romance truly makes my heart sing.

ps. They even did the dishes! And all is well in their world.

The Student and Lemon Chicken Paillard

2011-02-11T08:22:00.000-05:00

I've posted this recipe before, it is a family favorite in this house.

Yesterday the 17 year old KidAdult asked me if I would teach him how to make it. Really? Okay. I'm all about self-sufficiency.

The cook became the assistant and we set up the kitchen for a Paillard Lesson. He donned an apron (it took him a bit to choose an appropriate "man" apron, on my instruction washed his hands and the lesson began.

Learning how to zest a lemon using a microplane

Dipping and breading the chicken

Learning about shallow frying and the dangers of hot oil and the joy of a proper kitchen hat

It's funny what conversations come up when you're busy in the kitchen. During the course of zesting and dipping and frying the newly trained chef happened to mention that he wanted to make this meal for his new "friend".

Oh.

And he casually suggested that he'd like to make this on Saturday night and didn't I have plans to be out? Wasn't there a new movie I was just itching to see?

Double Oh.

The Paillard turned out beautifully and I guess I'll be going to the movies on Saturday night. I do hope there are leftovers when I get home.

Lemon Chicken Paillard with Mixed Green Salad (serves 4)

4 boneless, skinless chicken breasts

1 cup flour

2 or 3 eggs, slightly beaten with a splash of milk

2 cups panko bread crumbs

Zest of one lemon

Salt and freshly ground pepper

Dressing: (optional, a honey mustard or light Italian would go equally as well)

2 anchovy fillets

2 egg yolks**

2 cloves garlic, smashed

2 lemons, juiced

1/2 cup extra-virgin ollive oil

1/4 cup freshly grated parmesan

Salt and freshly ground black pepper

Salad:

1 cup grape tomatoes, halved

1 bag baby arugula

1/2 cup shredded carrots

5 artichoke hearts, halved

1 head Romaine, sliced

Any other green you want to add

Lemon wedges for garnish

Begin by pounding out the chicken breasts between 2 pieces of plastic wrap.

Hint: "pounding" is really not what you want to do. You want to "sweep" out from the center. Hit and sweep. You are really pulling the meat, not pounding it. You want a nice thin, even breast that will cook quickly and evenly.

Set up a breading station with 3 pie plates. In one place the flour, in the other place the egg and in the last, the panko. Season the flour, egg and panko with salt and pepper, add the lemon zest to the egg. Dip the chicken first in the flour, then the egg, then the panko. Set on a rack to dry for about 10 minutes.

Place about an inch of oil in a frying pan. Fry the chicken paillards in hot oil for approximately 3 minutes per side until crisp and golden. Drain well, season with salt and set aside.

For the dressing:

Put the anchovies, egg yolks, garlic, and lemon juice into a blender and process until smooth. With the blender running on low, slowly drizzle in the olive oil. Stir in the parmesan and season with salt and pepper.

Mix all your ingredients for your salad together, add dressing and toss to coat.

Plating:

Place one paillard on a plate. Mound some salad on top. Garnish with a lemon wedge. Repeat with remaining paillard.

A Cook's Notes: If you are squeamish about raw egg yolks, use 2 tablespoons mayonnaise.

He Saved Every Card and Sage Crusted Boneless Pork Chops

2011-02-08T15:04:00.001-05:00

My local library is conducting a book donation drive.

Both TBHITW and I were avid readers. The difference? TBHITW was also a pack rat. In his early twenties he worked off shore on an oil rig. They would work 12 hours on, 12 hours off with 3 weeks on the rig and 1 week off. Plenty of down time and plenty of time to read.

TBHITW spent those six years working off shore reading every classic ever written and he saved each and every one of them. Dickens, Hemmingway, Twain, Steinbeck, Vonnegut, Rand, you name the book and I guarantee it was shoved into an immense bookcase in the master bedroom.

I spent the better part of this afternoon disposing of dusty, decaying paperbacks and sorting through the hard bound copies that I will donate to the library. There are a few books I will never part with as they speak to who TBHITW was.

Since I was on a roll I decided to clean out his nightstand. There, shoved among Geologic periodicals, old National Geographic magazines and an assortment of other paperbacks I found every anniversary and birthday card I ever gave him.

I sat with my legs crossed on the bedroom floor and read each and every one of them. Instead of tears today I smiled with the memory of a life filled with love.

This is one of TBHITW's favorite dishes, I hope it becomes one of yours.

Sage Crusted Boneless Pork Chops: serves 2

Two boneless pork chops, about 1 inch thick
2 tablespoons all purpose flour
1 egg, beaten
1 cup fresh bread crumbs
2 teaspoons dried sage
1 tablespoons fresh sage
salt and pepper
Olive Oil (about 2 tablespoons)

Preheat oven to 350 degrees.
Dry the pork chops with a paper towel and toss with the flour seasoned with salt and pepper.
Season the bread crumbs with the dried sage.
Dredge the chops in the egg and then press the fresh bread crumbs into the chops, coating all sides.
Set aside to "dry" for 10 minutes.
Heat the oil in a skillet and add the fresh sage leaves, move the leaves off to the side and add the pork chops. Saute until golden brown on both sides - about 3 to 4 minutes per side.
Place on rack set on a rimmed cookie sheet and finish cooking in the oven for about 10 to 15 minutes.

Serve with simple buttered bow-tie noodles and a small mixed green salad.

What do you save for years and years?

Eating My Vegetables and Grilled Romaine Salad with Shrimp

2011-02-06T10:23:00.000-05:00

I know it's important to eat my vegetables.

But when the world is a frozen wasteland outside my door chocking down a cold salad is just one cold thing too much.

Last night I decided to make myself a winter picnic with spring food. I can dream of sunny warm days and if those warm days only exist inside my house - well then, so be it.

Grilled Romaine and Shrimp with Tarragon Vinaigrette: serves 2

One head Romaine lettuce
6 to 8 jumbo shrimp, peeled, deveined, tails intact
2 tablespoons freshly grated Parmesan Cheese
1 tablespoon toasted pine nuts

Vinaigrette (you can cheat and use purchased dressing but this is so easy, why not make your own?)

3 tablespoons tarragon vinegar
1 tablespoon Dijon mustard
9 tablespoons extra virgin olive oil
salt and pepper to taste

Whisk the vinegar and mustard together. Slowly drizzle in the olive oil, whisking the entire time until the dressing emulsifies (thickens). Add salt and pepper to taste. Set aside.

Split the romaine head in two lengthwise. Using a pastry brush brush the cut sides of the lettuce with the vinaigrette.

Drizzle a bit of the dressing over the cleaned shrimp.

Heat a grill pan on the stove over medium high heat. If you don't have a grill pan you can use a large frying pan.

Place the shrimp on the grill pan and cook for 2-3 minutes per side, brushing with a bit more dressing when you turn them.

While shrimp are cooking place the romaine on the grill, cut side down. Grill for 1-2 minutes or until the leaves just begin to wilt. Baste with dressing and turn, sprinkle with Parmesan cheese. Grill for one more minute. Remove from grill pan with the cooked shrimp. Sprinkle a few pine nuts on the romaine heads.

Enjoy with a bottle of wine and dream of spring.

The Ice Man Cometh and Snowball Cake

2011-02-02T09:51:00.000-05:00

Last night the ice arrived here in the Northeast.

I don't know which is worse; epic amounts of snow or an inch of ice coating everything.

I spent the weekend painting my daughter's room. When she was a little girl TBHITW and her painted her ceiling blue with fluffy white clouds. Then they painstakingly glued glow in the dark stars in the field of blue. No longer a little girl and off to college it was time to redecorate. I pried the stars off the ceiling and with ~~frustration~~ the patience of a saint sanded the now cement like glue off.

Three coats of paint later I had a pristine white ceiling. Next I painted the walls a lovely linen color. Last, I set about painting the trim. When I got to the closet I remembered that TBHITW always measured the kids on the door jam. There were all her height measurements - from the time she was six years old up until she turned eighteen. The paint brush froze in my hand and I thought "a family once lived here".

No matter how many coats of paint I applied the dates and measurements kept bleeding through. I guess this old house isn't ready to give up its memories. I checked again this morning and they are still there. Yes, a family once lived here - the memories, like the ice outside my window - all frozen in time.

Speaking of memories, I posted my grandmother's chocolate cake recipe sometime ago here. It is the easiest, moistest cake you will ever make.

My girlfriend Judi took this cake one step further and turned it into a snowball cake. I think this is the perfect cake to bake on a snowy, icy day.

Nanny's Moist Chocolate Cake: makes a 2 layer cake

Preheat oven to 350. Set the oven rack in the middle of the oven.
Butter and flour two 8 or 9 inch round cake pans.

2 cups flour
2 cups sugar
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup cocoa
1/2 cup vegetable oil
1 cup hot coffee
1 cup milk
2 eggs
1 teaspoon vanilla

Put everything (starting with the dry ingredients) in a large mixing bowl. Plug in your mixer. Beat on low speed (trust me on this one) until well combined. The batter is very thin.
Pour into prepared pans and bake in the center of the oven until a toothpick inserted in the middle comes out with a few moist crumbs clinging to it, about 35 minutes.
Cool in pans for about 10 minutes, then invert onto racks and cool completely before frosting.

Here comes the snowball part:

Marshmallow Frosting:

1 1/2 cups sugar
1/4 cup water
2 egg whites
1 teaspoon light corn syrup
1/4 salt
1 teaspoon vanilla
1 bag sweetened coconut flakes

Put all the ingredients except the vanilla and coconut into the top of a double boiler set over simmering water. Stir until the sugar is melted. Using a hand mixer beat the mixture for seven minutes or until light and fluffy. Remove from heat and fold in the vanilla.
Working quickly frost the cake. Press the coconut into the frosting.
Voila - snowball cake.

Judi told me the cake tastes just like those hostess snowballs, only better because it is homemade.
Why not make some memories of your own today with this recipe?

Sweets for Saturday

2011-01-29T09:20:00.000-05:00

Looking for something sweet to eat? Head on over to Sweet As Sugar Cookies "Sweets for a Saturday recipe share" mmmm - there is something for everyone!

More Things I've Learned and Chocolate, Cherry & Pistachio Biscotti

2011-01-25T18:30:00.002-05:00

I have been on a very personal, very painful journey of discovery these last almost six months.

My journey has taken me places in my soul, heart and mind I have never imagined.

Here are some things I have learned:

Silence can be deafening.
Shoveling snow alone can be spiritual.
Music can heal and music can bring such pain as you could never imagine.
Loss is something everyone at some point in their lives experiences.
Grief has physical ramifications.
Guilt (real or imagined) has no place in grief. Kick it to the curb early on and leave it there.
You are capable of more than you think.
You are stronger than you think.
You are braver than you think.
There is always someone who is worse off than yourself.
Pity is self inflicted and is damaging.
Actions speak louder than words.
Seeing a qualified therapist is a courageous commitment to one's own future.
We need so much less than we have.
Food can be therapeutic.
Sleep can heal.
There are inherently good people and there are inherently bad people. It is good and wise to recognize the difference.
It is okay to ask for help.
It is okay to not answer the phone.
It is okay and necessary to speak of the dead. Please mention his name to me. It tells me he lived. It tells me he lives on.

I don't have a good segue into this recipe except to say Chocolate-Cherry-Pistachio Biscotti is sweet, and salty and challenging and a little nutty... kind of like memories.

Chocolate Cherry & Pistachio Biscotti:

2 cups all -purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) softened butter (room temperature is fine)
1 cup sugar
2 eggs
1 teaspoon vanilla
3 ounces dark chocolate, finely chopped
1 1/2 cups toasted pistachios, chopped*
3/4 cup dried cherries, plumped and coarsely chopped**
Additional flour as needed

Preheat oven to 350 degrees F.

Sift together the flour, baking soda, baking powder and salt. Set aside.

In a mixer, cream the butter and sugar until light and fluffy. Mix in the eggs and vanilla, blend well until incorporated. Add the flour and mix to create a dough. Add the chocolate, nuts and cherries and mix to combine.

Turn the dough onto a lightly floured surface and divide into two equal portions. With lightly floured hands roll the dough to create two 12 inch logs. Place on a lightly buttered or parchment lined cookie sheet.

Bake biscotti for 25 minutes (or until firm to the touch). Remove from oven and let cool 10 minutes. Cut logs on the diagonal into 1-inch thick cookies (12 per log). Place biscotti cookies 1/2 inch apat on cookie sheets, cut side facing each other. Bake for 10-12 minutes. Cool biscotti and place in an airtight container such as a cookie tin.
Biscotti can be stored for 2-3 weeks or frozen for 2-3 months.

*to toast pistachios simply place nuts in an ungreased frying pan over medium heat and toast until fragrant. Be careful! Nuts can burn quickly. You can substitute almonds or walnuts for the pistachios or omit completely.

**to plum cherries simply soak in hot water for 10 to 15 minutes, drain and dry between paper towels.

Weather As A Metaphor and Souffles

2011-01-21T15:37:00.002-05:00

Another five inches of snow fell from the sky here in the Northeast last night. This is the 5th. major snow storm in just a bit over three weeks.

As I was shoveling the driveway this morning I was thinking that shoveling snow is much like grief work. I have been digging myself out of the snow and digging myself out of grief every three to five days only to get dumped on by both once again.

sigh.

Speaking of digging. Digging into a soft, creamy, perfectly baked souffle is one of life's pure pleasures, but many home cooks won't attempt a souffle proclaiming them too complicated, too temperamental or just plain difficult. Not so I say! (have I steered you wrong yet?)

Souffles are easy to make; take very few ingredients and with a little time and attention can be a delicious evening meal or late lunch. Why not reward yourself and those you love with a tender, perfectly baked souffle? You will be hooked in no time.

Goat Cheese and Chive Souffle (with two variations) makes one 1 1/2 quart souffle or six individual 8 ounce souffles*

Unsalted butter and grated Parmesan Cheese for preparing the dish
1/2 pound fresh goat cheese brought to room temperature
1/4 cup sour cream
5 large eggs, at room temperature, separated
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground white (or black) pepper
3 tablespoons minced fresh chives
1/4 teaspoon cream of tartar
3 tablespoons Parmesan cheese, grated

Preheat oven to 425 degrees F. Position the oven rack in the lower third of the oven. Butter a 1 1/2 quart souffle dish or six 1 cup (8 ounce) ramekins and dust bottom and sides with Parmesan cheese.

In a large bowl, using a stand mixer fitted with a paddle attachment or using a hand mixer, cream the goat cheese on medium-high speed until light. Beat in the sour cream, egg yolks, mustard, salt, nutmeg, pepper and chives until combined. Set aside.
In another large, clean bowl, beat together the egg whites and cream of tartar on medium-high speed until stiff, glossy peaks form.

Using a rubber spatula, fold one-fourth of the beaten egg whites into the cheese mixture to lighten it. Then gently fold in the remaining egg whites just until no white streaks remain.**
Spoon into prepared dish(es) and smooth the top. Sprinkle the top with Parmesan cheese. Using your thumb, run it along the inside rim of the ramekins or souffle dish, this will ensure the double crown that souffles are famous for.

Bake the souffle until set, puffed and the center still jiggles a bit when the dish is shaken, 20 - 25 minutes for a large souffle or 8 to 10 minutes for individual ramekins. Serve immediately.

*I prefer individual souffles. It is a special treat for each person to have a perfectly puffed, golden wonder set in front of them.

** Folding: the proper way to fold egg whites into a batter is to place about 1/4 of the egg whites in the middle of the batter, using a spatula, cut down the center of the egg whites away from you and sweep the whites through the batter. Give the bowl a quarter turn and repeat.

A Cook's Notes: serve souffles with a simple spinach salad tossed with pine nuts and a mild vinaigrette and a good cold, crisp Sauvignon Blanc.

Variations: Use all Parmesan cheese and Rosemary or Cheddar Cheese and Thyme in place of the Goat cheese and chives.

As always, whatever you are digging into today, Bon Appetite!

Five Months, Seven Days and How to Reheat Pizza

2011-01-18T17:42:00.001-05:00

It has been 5 months and 7 days since TBHITW died.
There.
I said it.
He died.

What have I learned?

I learned:
that one can be alone without being lonely.
that it is okay to cry.
that it is okay to laugh.
Anywhere. Anytime.
that asking for help does not make you weak.
that no matter how many times I ask God to bring him back, TBHITW is not coming back.
that asking why is futile.
that love doesn't die.
that I didn't die; just a part of me.
that tears are endless.
that sleeping and eating and exercise are important; more now than ever before.
that people care.
that people don't understand (mercifully).
that life is truly a circle.
that many, many people mourn.
that grieving has no time frame.
it is personal.

I've learned a lot the last 5 months and 7 days. Much more than I can write about here. Like I said, grief and mourning is a personal journey. It takes you places you never dreamed. Or want to dream about.

I've also learned the best way to reheat leftover pizza. Leftover pizza was never a problem when TBHITW was here.

So. Let's review:

Oven. nope.

Microwave (don't even think about it)

Frying Pan - read on.

Wipe a large, nonstick skillet with a paper towel saturated with a bit of olive oil*
Place over medium-low heat.
Add as many slices of cold, leftover pizza the pan can hold. Or as many as you can eat.
Place a lid over the pan and wait.... (theme song from Jeopardy playing in your head)
Check after 2 minutes. Recover if the cheese is not melted.
(theme song from Jeopardy repeat).
Check again.
The cheese will be melted, the crust will be crisp and you'll swear the delivery man just handed you a piping hot fresh pie.

*Do not, I repeat, do not use spray oil (aka Pam) on a nonstick pan. This will ruin your teflon - it will become sticky and useless. I have forewarned you. Go forth and use a paper towel saturated with olive oil.

Love,
The Good Cook

Vanilla Bean Winner and Creme Brulee Revisted

2011-01-10T17:38:00.001-05:00

Drum Roll Please.

The winners of the January 2011 Vanilla Bean Giveaway are:

Nancy @ Life In The Second Half

Nancy @ Blissed Out Grandma

Tamis @ The Marks 5

Email me your mailing address (thegoodcook@verizon.net) and I will package and send out your Vanilla Beans faster than you can make Creme Brulee.

Speaking of Creme Brulee, I have been testing some recipes and want to revise my original post to this, new and improved version:

Creme Brulee (makes 6-8 servings)

1 quart heavy cream
1 vanilla bean, split and scraped
1 cup sugar (divided in to two half cup portions)
6 large egg yolks

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its caviar (pulp) into a medium saucepan set over medium-high heat and bring to a boil. Remove from heat and cover for 15 minutes. Remove the vanilla bean "husk".

Meanwhile, whisk together 1/2 cup sugar and the egg yolks until well blended and yolks just begin to lighten in color.
Add the cream/vanilla mixture slowly into the egg yolks, stirring constantly. Do this slowly as to not cook the yolks.
Pour the liquid into 6-8 ounce ramekins. Place the ramekins into a large broiler pan or roasting pan. Add hot water to come halfway up the ramekins*. Bake just until the creme brulee is set, but still trembling in the middle. About 45 minutes. Remove the ramekins from the hot water bath and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee about 30 minutes prior to serving. Sprinkle the remaining 1/2 cup sugar over the creme brulee, dividing evenly. Using a torch, or your broiler, melt the sugar until it is golden brown and crisp. Let set 5 minutes before serving.

*the easiest and safest way to do this is to boil water in your teapot. Place the roasting pan with the ramekins in the oven and pour the water into the pan. This will prevent unwanted and dangerous spills as you place the dessert in the oven.

Congratulations to the winners! Please let me know how you use your beans!! (both the Vanilla and your brain)

I will be sponsoring more giveaways in 2011 - because it makes me happy; so stay tuned and keep cooking!

The New Year, Vanilla Recipes and A Vanilla Bean Giveaway

2011-01-04T11:03:00.000-05:00

Hello 2011.

I don't know what the new year will bring me. 2010 brought me the greatest sadness I have ever known. It lingers still.

I am striving for peace, hope and a semblance of happiness in 2011. What are you striving for?

Now a word about Vanilla Beans.

No, I'm not talking about that shriveled up bean that you buy in the grocery store. You know the one I'm talking about. A single, lone bean sealed up in a glass bottle. You get it home, try to split it and scrape out the "caviar" and end up with a dried up lump of something.

I'm talking real, moist, fragrant Vanilla Beans from Madagascar. Specifically, beans from From The Field Trading Company. A fair trade vanilla bean import company.

"From the Field" offers gourmet, single-origin, equitably sourced Bourbon vanilla beans. They are a family-owned company based in Oakland, California and Madagascar. Their team is committed to equitable trade, community development, and organic cultivation.

Danny Hervol, a friend and head of the Madagascar field operation sent me a supply of From The Field vanilla beans to use, review and share.

And use, review and (not so much sharing) I did!

The beans arrived in an vacuum sealed bag and as soon as I opened the bag I knew these beans were special. The beans are fragrant, moist and plump, I couldn't wait to get started.

So what does all this have to do with you? From The Field has graciously sent me an additional supply of vanilla beans to offer you, my readers. And I have graciously decided to share a few of my favorite recipes with you. I'm just nice that way.

What do you have to do to receive your beans? Simply leave me a comment telling me what you would do with your own supply of fresh, organically grown vanilla beans. What you say? You don't have any recipes - okay - use some of mine at the end of this post and tell me which one sounds best to you. OR just say, "Hey Good Cook, I want some of those vanilla beans".. you get the picture.

On Monday, January 10th. I'll pull three lucky names out of my oven mitt and voila! you will be receiving the most delicious, hand picked, plump, fragrant vanilla beans you've ever laid your hands on.

What are you waiting for?

These are a few of my favorite things:

Crème Brulee

Ingredients:

1/2 gallon heavy cream

1 cup sugar

2 vanilla beans, split

16 egg yolks

Directions:

Heat cream to a boil with vanilla bean. Whisk egg yolks and sugar until light. Add cream to egg yolks and pour into 4 shallow or rimmed soup bowls. Bake in water bath at 300 degrees until firm. (approximately 35-40 minutes). Refrigerate for several hours. To serve, sprinkle one tablespoon of sugar evenly on top and place under broiler until brown.

Vanilla Bean Cupcakes with Salted Caramel Frosting:

2 cups cake flour

2 teaspoons baking powder

1 teaspoon salt

12 tablespoons unsalted butter (1 1/2 sticks), at room temperature

1 1/2 cups granulated sugar

1 vanilla bean, split lengthwise and scraped, seeds reserved

2 large egg whites, at room temperature

2 large eggs, at room temperature

3/4 cup whole milk, at room temperature

Salted Caramel Frosting *recipe to follow

INSTRUCTIONS

Heat the oven to 350°F and arrange a rack in the middle. Line 2 (12-well) muffin pans with paper liners.

Combine flour, baking powder, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.

Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until very light in color, about 3 minutes. Add sugar and vanilla seeds and continue beating until the mixture is airy, about 3 minutes.

Scrape down the paddle and the sides of the bowl, turn the mixer to medium speed, and add the egg whites one at a time, beating well after each addition. Then add the eggs one at a time, beating well after each addition.

Add the milk (and vanilla extract, if you’re using it in place of seeds) and mix until combined (the mixture will look curdled, but it’s not). Scrape down the sides of the bowl. Reduce the speed to low, add the reserved flour mixture, and mix until just combined, about 15 seconds.

Fill the muffin wells about halfway and bake until the cupcakes are golden brown and a toothpick inserted into the center comes out clean, about 18 minutes. Set the pans on a wire rack and let cool for 5 minutes. Remove the cupcakes from the pans and let cool completely before frosting.

Salted Caramel Frosting:

INGREDIENTS:

1/4 cup granulated sugar

2 tablespoons water

1/4 cup heavy cream

1 teaspoon vanilla extract

12 tablespoons unsalted butter (1 1/2 sticks), at room temperature

1 teaspoon kosher salt

1 cup powdered sugar

INSTRUCTIONS

Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.

Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes.

Combine butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.

Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using.

Kahlua:

2 cups strong coffee

2 cups sugar

1 ½ cups vodka

1 vanilla bean, cut into 4 pieces

Heat the coffee and stir in the sugar until it dissolves. Cool.

Add the vodka and the vanilla bean.

Place in a sealed jar (a mason jar if you have one).

Place in a cool dark cupboard for two to three weeks, giving the jar a shake every day or so.

White Russian:

1 ounce Kahlua

1 ounce vodka

Pour over ice. Add a tablespoon of heavy cream, stir. Yum.

For my vanilla scone recipe, go here. This is my go to recipe when I'm having tea, unexpected guests or just want something warm and sweet to cozy up to.

A Cook's Notes: I am not affiliated with From the Field nor have I been paid for an endorsement of their product. I just happen to be a fan! To learn more about this eco-responsible company, join their email list, and meet the people behind the Bean go to http://www.ftftrading.com/ or click on From The Field
The site even has a short tutorial on how to scrape, use and store your beans.
(I put the empty, scraped pods in my canister of coffee and have vanilla scented coffee every morning; it's good to be me in the morning)

As always, Good Luck and Bon Appetite!

Blizzard and Taco Stoup

2010-12-27T12:17:00.001-05:00

Twenty-four inches of snow.

Fifty mile an hour winds.

Wind chills in the minus zero zone.

And I wake up to this.

Is there a car under there?

Digging our way OUT of the house

Snow Drifts over Four Feet High

Oh, Look - there were two cars under there!

The kidadult and I spent hours digging out and when we were about halfway through the driveway the cavalry arrived in the form of two neighbors with snow blowers. YEAH the cavalry.

It gave me a warm feeling to know that there are people who were thinking of us and came to help. TBHITW was smiling down at his neighborhood buddies.

On a day like this, with a snow emergency in effect, and nowhere to go and all day to get there, I put on a big pot of something good. Something warm. Something that I can share with the cavalry.

Taco Stoup*: serves a crowd and then some

1 pound ground beef or turkey (I use lean ground turkey)

1 green pepper, diced

1 onion, diced

1 can (15 ounces) petite diced tomatoes

1 envelope taco seasoning

1 tablespoon (or more, to taste) chili powder or cayenne pepper

1 can or small frozen package corn

1 can each: pinto, kidney, navy AND black beans (or your choice)

2 tablespoons vegetable oil

1/4 cup fresh chopped cilantro (optional)

shredded cheddar cheese (optional)

sour cream or greek style yogurt (optional)

Place 2 tablespoons oil in bottom of large stock pot. Add green pepper and onion. Saute until just soft - about 5 minutes. Add ground meat and cook until done.

Add tomatoes (do not drain)

Add envelope taco seasoning

Add beans (do not drain)

Add corn (if using canned, do not drain)

Add chili or spice to taste

Let simmer for 15 minutes to meld flavors and heat beans. Taste and adjust seasonings.

Serve piping hot as is or top with shredded cheese and a dollop of sour cream.

A Cook's Notes: This is my go-to recipe for ski weekends, snow days, and Sunday afternoon football games. Serve with warm corn bread or tortilla chips. The recipe makes a great big pot so plan on freezing some. It defrosts and rewarms beautifully!

What is your cold weather go-to recipe?

*I first posted this recipe in November, 2009. Search Taco Stoup to see pictures of the finished product.

Traditions and Bouche de Noel

2010-12-26T12:21:00.001-05:00

My friend Anne is English and Irish. Her Irish American father met her English mother in England during World War II. After the war Anne's mother came to the states and married her soldier. She brought her English holiday traditions with her.

Anne's sister Kathy is married to a gentleman from Paris, France. He brought his French holiday traditions with him.

Anne met her husband Dan in Liberia where they were both serving in the Peace Corps. Dan was born and raised in Wisconsin. They brought back many holiday traditions from lands near and far with them.

Today we are celebrating Boxing Day. Most of the world outside the United States celebrates a form of Boxing Day, especially in Canada, Ireland and England.

I am a cook. Boxing Day and my friends give me something to be passionate about, namely, cooking. Cooking is my tradition, I bring it to you.

I made a traditional French Christmas dessert for today's festivities; Bouche de Noel. There is still time for you to make it for your New Year's celebration. What traditions do you bring to your holidays?

Bouche de Noel: serves 12

To make it a bit less complicated, use boxed cake mix and premade frosting (gasp!)

1 box yellow cake mix.
2 cans chocolate frosting (do not use the "whipped" kind)
2 cups heavy cream
12 ounces good quality semi sweet morsels
2 egg whites
1/2 cup sugar
pinch cream of tartar

A few days before you are ready to make the cake, beat 2 egg whites with 1/2 cup sugar and a pinch of cream of tartar until stiff and glossy. Place meringue in a pastry bag and pipe out 12 rounds and 12 columns of white. Bake in a 200 degree oven for 1 1/2 hours. Cool and place in a sealed container. You are going to make mushrooms out of this.

The night before you bake your cake scald 2 cups heavy cream in a small pan. Place the chocolate in a small bowl and pour the hot cream over. Let it sit for a few minutes then whisk to combine. Cover and cool in the refrigerator overnight. This is your chocolate ganache that will be spread on the inside of the cake.

The day you want to serve your cake. Follow directions on cake mix box to bake cake. Use a jelly roll pan and grease and flour well. It will only take about 15 minutes in a 350 degree oven to cook.

Get a kitchen towel ready and dust with flour. As soon as the cake comes out of the oven invert it on your towel and roll it up jelly roll style. Let cook completely in the towel - about 2 hours.

Okay. Ready.

Take your ganache out of the refrigerator and beat for a few minutes. Not too long, you want to be able to spread it.

Unroll your cake. Spread the ganache over the entire surface of the cake, then roll up and place on a platter.

Attache the meringue columns to the bottom of the meringue circles using a bit of the canned frosting as glue. Set aside.

Frost the rolled cake heavily, using the tip of your knife to draw "bark" lines and circles.

Use holly leaves or rosemary sprigs to decorate the platter. You can dip the greens in a beaten egg while, then roll in sugar for a snowy effect. Dust your mushrooms with a bit of cocoa powder and place the meringue mushrooms around using frosting to cement to platter, use currants or cranberries as additional garnish.

In the tradition of Good Cooks everywhere, stand back and admire your work.

Making the mushrooms

Whipping the ganache for the filling

Dipping Rosemary Sprigs in egg white and sugar to create a snowy garnish

Bouche de Noel

A Holiday Blessing and Mushroom Pie with Sour Cream Crust

2010-12-24T13:49:00.000-05:00

We will light four candles this evening before we sit down to Christmas Eve dinner.

My family has been blessed with wonderful, caring people in our lives. This evening we will eat with Anne and Dan and their children. Anne and Dan were TBHITW and my best "couple" friends.

There will be one extra place setting and one empty chair at the table.

When we sit down at their table my children and I will each light one of four candles, these are the words that will be said to honor TBHITW:

"As we light these four candles in honor of you, we light one for our grief, one for our courage, one for our memories and one for our love.

First Candle: This candle represents our grief, the pain of losing you is intense. It reminds us of the depth of our love for you.

Second Candle: This candle represents our courage to confront our sorrow, to comfort each other, to change our lives.

Third Candle: This light is in your memory; the times we laughed, the times we cried, the times we were angry with each other, the silly things you did and the caring and joy you gave us.

Fourth Candle: This light is the light of love; as we enter this holiday season day by day we cherish the special place in our hearts that will always be reserved for you. We thank you for the gift your living brought to each of us. We love you."

Anne is making a standing prime rib, I am making all the sides and because Anne's daughter is a vegetarian I am making her this mushroom pie. I've made it before for her. I think it will make her happy. Who are you making happy this season?

Mushroom Pie with Sour Cream Crust: - Serves 6 to 8 as a main course

Crust: This is one of the easiest, most delicious pastry doughs I have ever worked with. Trust me, you're going to love it.

2 1/2 cups flour (you can use whole wheat or all purpose, unbleached white flour)

2 teaspoons baking powder

1 teaspoon salt

1 cup (2 sticks) unsalted butter, chilled, cut into 1/2 inch cubes

1 cup sour cream (you can substitute Greek Style yogurt for less calories)

Whisk first three ingredients in bowl. Cut in the butter until it resembles a coarse meal. Add sour cream and stir until dough comes together. Shape dough into 2 disks, one slightly larger than the other. Roll out larger disk and fit into pie plate. Refrigerate at least 30 minutes or overnight. Wrap other (smaller) disc of dough in plastic wrap and refrigerate.

Filling:

3 tablespoons unsalted butter

1 1/2 cups chopped onions

1/2 cup chopped shallots

6 cups coarsely chopped mushrooms (portabella, shitake, white button or any combination you like)

2 tablespoons fresh thyme, chopped

8 ounces cream cheese (you can use Neufchatel style if you like) - room temperature and cut into cubes

Salt and pepper to taste

Melt butter in large saute pan. Add onions and shallots and gently saute until translucent. About 5-8 minutes. Add mushrooms and thyme. Saute until tender, about 10 minutes and most of liquid from mushrooms had cooked off.

Remove from heat and stir in cream cheese. Season to taste with salt and pepper. Cool.

Roll out smaller disc of dough and cut into strips. Form a lattice crust. Brush with egg white.

Bake at 400 degrees F for 45 minutes. Let rest 10 minutes before slicing.

A Cook's Notes: You can make this pie up to one day before. To reheat, cover with foil and bake in a 350 degree oven for 30 minutes or until filling is bubbly.

A Letter and Chicken Cordon Bleu

2010-12-20T15:54:00.000-05:00

Dear TBHITW,

The housekeeper fired me. Yup. I got dumped.

Seems that Otilia doesn't think I need her anymore. With you gone and Jake and Julia away at college the house just doesn't need as much keeping as it used to.

Zach and I pretty much live in just a few rooms of this old house and even those rooms (for some reason) don't need as much tending.

So she dumped me. In the kindest way. I asked her to stay until the New Year and she agreed. After that I'm on my own in keeping this place in tip top shape.

I noticed that in the kids' bathroom some of the grout in the shower was coming loose. I went to Home Depot this morning and bought a grout saw, grout, a rubber float and grout sponge. I spent the morning sawing out the old, loose grout, then regrouted. After it cures for 24 hours I'm going to rechaulk.

YOU taught me how to do that. Remember? When we were building and renovating this old house some of the work (to save money) we did ourselves.

We laid the tile in the kitchen and bathrooms and after I knew enough about the wet saw and tiling and grouting I did the backsplash in the kitchen all by myself.

Those were the days, weren't they? We were either too young, too dumb, or too broke to hire someone to do the work for us so we dove right in. We did pretty good too.

Thanks for teaching me some of the things I need to know.

Love you, miss you.

The Good Cook

TBHITW had a few recipes up his own sleeves. This recipe is one of his old stand-by's when he was out to impress me. It is the best Cordon Bleu I have ever eaten. Impressive for family and good enough for company. He taught me one or two things.

Chicken Cordon Bleu (serves 6)

3 whole skinless chicken breasts pounded flat*

8 ounces Swiss cheese, sliced

8 ounces sliced ham

3 tablespoons flour

1 teaspoon smoked paprika

6 tablespoons butter

1/2 cup white wine**

1 chicken bouillon cube or 1 teaspoon stock base

1 tablespoon corn starch

1 cup half and half, milk or heavy cream (depending on your cholesterol level)

Spread chicken breasts flat; fold cheese and ham slices to fit on top and fold breasts over filling and fasten edges with toothpicks.

Mix flour and paprika in a shallow bowl or pan and coat chicken pieces.

In a large skillet over medium heat melt butter until hot. Add chicken pieces and brown on all sides. Add wine* and bouillon. Reduce heat to low; cover and simmer 30 minutes or until fork tender and juices run clear.

In a cup, blend the cornstarch, milk, cream or half and half until smooth.

Remove chicken to a plate, remove tooth picks, slice into 1/2 to 3/4 inch rounds and tent with foil to keep warm.

Add the cornstarch blend to the pan with the juices and simmer until thick and smooth.

Top the sliced chicken with the sauce and serve immediately.

*Pounding isn't pounding at all. Turn the chicken, shiny side down (skin side) and beginning at the center, use a sweeping motion to "pull" the chicken flat and thin.

**If you are avoiding alcohol simply substitute chicken broth and omit the bouillon.

Because You Asked Rebecca - Magic Blanket

2010-12-16T19:50:00.000-05:00

There is a story in each 12 X 12 square. It is an awesome story. And I live it in my heart every day.

Magic Blanket

2010-12-16T10:47:00.001-05:00

Throughout our lives together we ran many races together. And many apart. Our collection of race T-shirts grew. Some of Jim's were quite old, dating back to the 70's and 80's.

A few years ago I was culling the clothing and decided to make a quilt out of all the old "unwearable" T-shirts. Note: that is my description of some of TBHITW's ancient T's. He thought each and every one of them were just fine to wear. Oy-ee-vay.

So.

I cut the fronts out of the shirts and pieced together a huge quilt. It became a bit of an albatross, growing larger by leaps and bounds. By the time it was done it was big enough to cover all five of us cuddled up on the sectional couch watching a movie.

We named that quilt Magic Blanket because within minutes of wrapping yourself up in it you became warm and drowsy. Sleep, like magic.

Many nights now I find myself with a pot of tea or a glass of wine, wrapped up in Magic Blanket. Sometimes I read. Sometimes I watch TV. Lately I sit, wrapped up in Magic and stare at the lights on the Christmas tree. Or read the story of each T-shirt stitched into the blanket.

The fabric of our lives.

Annual St. Patrick's Day Race in Central Park.
Coffee and Green Bagels after the race.

Thank A Soldier

2010-12-14T21:28:00.000-05:00

XEROX IS DOING SOMETHING COOL

If you go to this web site, www.LetsSayThanks.com   you can pick out a thank you card and Xerox will print it and it will be sent to a soldier that is currently serving in Iraq. You can't pick out who gets it, but it will go to a member of the armed services.

How AMAZING it would be if we could get everyone we know to send one!!! It is FREE and it only takes a second.

Wouldn't it be wonderful if the soldiers received a bunch of these? Whether you are for or against the war, our soldiers over there need to know we are behind them.

This takes just 10 seconds and it's a wonderful way to say thank you. Please take the time and please take the time to pass it on for others to do. We can never say enough thank you's.

Thanks for taking to time to support our military!

A Cook's Notes: I sent a card from TBHITW. I choose the one from Michigan as it was his home state. I am all about honoring the men and women who serve this country. Won't you do the same?

Stockings Hung and Lemon Curd

2010-12-13T20:05:00.001-05:00

And the stockings were hung on the staircase with care.

I don't have a chimney.

And I couldn't find the red satin ribbon that I usually use to hang them. So I used poultry twine. What can I say, I'm a cook. I use what I have.

I couldn't bear to not hang TBHITW's stocking. TBHITW always called our stockings "socks". This was a point of contention with us. A Midwest versus East Coast kind of thing. He also called soda, "pop".. oy-ee-vay.

Maybe Santa will find it in his heart to put something in his sock.

I would like that; even if it is really a stocking.

Lemon Curd is expensive to buy but easy to make. If you want a treat on Christmas morning to top your waffles or French Toast or English Muffin or cheese cake or ice cream or whatever you eat on Christmas morning whip up a batch of this in the coming week or so. It keeps beautifully in your refrigerator for up to 3 weeks. It is sweet and sour - like this holiday is to me.

Lemon Curd: makes 2 cups (easily doubles)

3 lemons (unrefrigerated)
8 tablespoons unsalted butter (1 stick)
1 cup sugar
3 eggs, beaten well

Zest the lemons and mince the zest. Set aside.
Juice the lemons. Set aside.
Combine the zest, juice, butter and sugar. Place in a small saucepan or double boiler.

Cook, stirring occasionally until the sugar is dissolved.

Beat the eggs with a whisk. Add a small amount (2 tablespoons) of hot juice mixture to eggs to temper the eggs*.
Now add the egg mixture very (read very) slowly to the juice mixture. Make sure the heat is VERY low. (are you getting that I mean VERY?).
Cook, stirring constantly until mixture thickens. DO NOT BOIL. (about 10 minutes).
Cool slightly and pour into jars, custard cups or a sealable plastic storage bowl. (I like small jelly or mason jars for this).
Refrigerate and enjoy at will.

*A Cook's Notes: Tempering the eggs means adding a bit of the hot mixture to the eggs so that the eggs won't scramble when added to the hot ingredients. If you are patient you can do this!

PS: Tinsel by the fistful.

Happy Birthday and Vanilla Scones

2010-12-10T13:59:00.000-05:00

Happy 17th. Birthday bouncing baby boy. You were the best Christmas Gift I ever received. You are the gift that keeps on giving.

Your first day home

Your first best friend

Your first e-trade

Your first big boy bike

Jenna - your first girlfriend (don't make her mad)

The world is yours - go get it

Is there anything better than just turning 17 years old? Is there anything better than passing your driver's test on the first try on your 17th. birthday? Is there anything better than having mom pay your car insurance premium?

Just one thing: your mom making you Vanilla Scones with freshly arrived Madagascar Vanilla Beans.

Vanilla Scones: makes 20 mini scones

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
5 tablespoons unsalted butter, cold, cut into pieces
1 cup regular full-fat sour cream
1 large egg yolk
2 fresh vanilla beans, split and scraped (or 2 teaspoons vanilla extract)
1 1/2 cups powdered sugar
water, as needed

Directions:

Preheat oven to 400 deg. F.

Sift together dry ingredients in a medium bowl.

Using any method you prefer, cut the cold butter into the dry ingredients until flour resembles coarse meal, or use the following tip: The "grate" method: grate a block of cold butter against the large holes of a box grater. Toss the butter ribbons with the flour mixture, and then use two knives to cut the flour-coated ribbons into 1/4-inch pieces.

In a separate bowl, whisk together the sour cream, egg yolk and vanilla bean seeds or extract until blended. Add this to the flour-butter mixture and stir with a fork until dough forms a cohesive ball. Use a spatula to get the dry bits fully incorporated. (It may not seem to have enough liquid at first, but the dough will eventually come together.).

Place the sticky dough onto a parchment-lined (or ungreased) baking sheet and pat into a disk about 1-inch in height. Cut the dough into wedges but do not separate. Or scoop dough into a mini scone pan if available. (Yield will vary depending on how big you slice the wedges.).

Bake for 15 minutes or until golden brown on top.

Prepare glaze while scones are baking.

GLAZE: Place powdered sugar in a medium bowl, and add water one teaspoon at a time, mixing vigorously until smooth and runny.

Use a pastry brush to apply a thin layer of glaze over the hot scones. Brushing rather than drizzling gives a smoother appearance and requires less glaze.

Serve immediately. Store cooled scones in an airtight container.

Hug your baby because they grow up too fast.

Sadness and Broccoli Cheddar Soup

2010-12-09T10:59:00.000-05:00

I am having a sad day. A very sad day. Sad days call for comfort food. Even if I don't feel like eating.

My sister M sent me this recipe. Today seems like the perfect day to make it.

Panera Bread's Broccoli Cheddar Soup: (serves 4)

1 TB Butter, melted

1/2 medium onion diced

1/4 c butter

1/4 c flour

2 c half and half (M uses 1 cup half and half and 1 cup milk)

2 c chicken stock

1/2 lb broccoli (fresh or frozen)

Salt and pepper to taste

1/4 tsp nutmeg

8 oz sharp cheddar cheese, grated

Saute onion in the 1TB butter until soft. Add the 1/4 c butter and when

melted, add the flour. Wisk over medium heat for 3 - 5 minutes. Stirring

constantly, slowly add the half and half. When incorporated, add the

chicken stock, continue stirring. Simmer for about 20 minutes, stirring

every few minutes. Add the broccoli and cook over low heat until tender,

about 20 minutes. Add salt and pepper. Use a hand immersion blender to

chop up the broccoli. ( I don't completely blend it - I like small chunks

of broccoli). Add grated cheese and stir until melted and combined. Stir

in nutmeg. Serve with crusty bread.

Eat on a sad day. Repeat as often as necessary.

More Angels Who Walk Among Us

2010-12-06T18:30:00.000-05:00

I belong to an online grief support group. It is called Daily Strength. The people there are the most amazing people I have ever been fortunate enough to meet. One of the members posed a question a week or so ago and received an astonishing 117 replies.

What did she do with those replies? She turned her own sadness, her own grief into a beautiful tribute to all of us and to all of our loved ones who have gone before us.

Here is her tribute. Note: Every one of these pictures contain a missed, loved and cherished spouse.

God Bless You Judi - I am so humbled to call you friend.

Please take the time to watch the video - in doing so you will honor me and my many friends in remembering our loved ones.

In Judi's words:

It started a few weeks ago when i posted a seemingly simple request for all of us to introduce ourselves again, as there were so many new names. and to also add what you were praying for during this season of hope.
the response was beyond my wildest imagination. 117 people stood up proudly and with open hearts, told their stories. but what amazed me the most was that through all the grief, every last person who responded had a prayer.

i spent a week reading the profiles of all who responded, and i ended up realizing that this little post was in the end, my Christmas miracle. to see everyone's life before grief, was so beautiful that my heart almost burst with happiness for the miracles of love.

so i needed to do something with all this beauty, and decided to invite 117 guests into my heart for the holidays. i took every last answer to that post and copied them onto luminary bags and yesterday i lit them. and as each was lit and placed in my driveway , i said your prayers. i wish i had a camera to take the night picture, as they are gorgeous in the dark, but please know they will stay lit as long as the weather allows.

the best gift of the season is to remember the happier times and the love that lives on..... and to know that we are not alone..... we have each other.
so, the following link is a remembrance to the 117 guests that will live in my heart on Christmas day. i know that many of you that answered did not have photos to be included in this, but please know that you do have a luminary with your prayer.
i can not thank you all enough,
i so hope you enjoy watching this, it helped me so much to see the beauty of the lives that brought us all to this place!
enjoy, and my most heartfelt thanks and love to 117 hearts here on earth, and 117 angels in heaven
happy holidays
judi

Tinsel and Caviar Pie

2010-12-04T19:37:00.004-05:00

TBHITW loved Christmas.

It's as simple as that. He LOVED Christmas.

He loved everything about it. EVERYTHING.

Every year he would take a day off from work to shop. He loved the music (always started playing Christmas music officially on the Friday after Thanksgiving). He loved the malls that were decorated. He loved the crowds. He loved the lights, the food, everything.

But he especially loved tinsel on the Christmas tree.

He had a special technique for putting tinsel on the tree. He would grab a handful, stand back about 5 feet and throw it at the tree.

Me, I'm a one strand on each branch kind of girl.

Because we believe in compromise, one year he would get his method of tinsel and the next I would get mine.

This worked for many years until about 2 or 3 years ago when I relented and just let him have his way. He got such joy out of it... who was I go argue?

This morning as I was showering, getting ready to take my grandlittles to see The Nutcracker Ballet (featuring The Moscow Ballet Company - yes! Those Russians can dance).. I was thinking about Christmas and all the gift giving. My DIL had suggested that in addition to the Ballet tickets I might want to fund the grandlittle's winter swimming lessons. As I was showering I was thinking perhaps that was too much. The tickets to the ballet, lunch, etc.. would be enough of a gift. (yes, I was thinking cheap)... When I stepped out of the shower, there, on the bath mat was a single strand of tinsel.

Now let me tell you.... I have not dragged out a single ornament. Besides, my bathroom is on the third floor - 2 stories away from where we store the Christmas ornaments. How did it get there?

I stopped cold in my tracks (in my towel) and stared at that single strand of tinsel. Then I started laughing. Then I cried. Then I laughed again. Then I went into the office and wrote out a check for swimming lessons.

TBHITW continues to guide me. And I will be putting a bit of tinsel in every Christmas card I send this year. I might even throw it by the handful onto our Christmas tree.

This is a decadent, beautiful dish. Easy to make and lovely to serve on a buffet table.

Caviar Pie: serves 15-20 people

1 10" springform cake pan
1 doz. eggs, hard boiled & cooled
1 1/2 tbsp. mayonnaise
1 med. onion, finely chopped
1 lg. pkg. cream cheese
1 sm. container sour cream
1/2 tsp. lemon juice
1 (4 oz.) jar lumpfish caviar

Finely chop eggs and combine with mayonnaise. Spread mixture evenly in springform pan. Sprinkle onion over top of mixture. Mix cream cheese, sour cream and lemon juice together until smooth and spread over the onions and egg mixture. Cover pan.Chill for at least 4 hours, overnight if possible. Just prior to serving, run knife around side of pan, remove springform side. (Set pan on serving platter first.) Spread caviar on top. Serve with a variety of crackers.

A Cook's Note: This may sound expensive but the entire pie, excluding crackers, costs approximately $12.00 to make and will serve about 15-20 people. Use black lumpfish or for a really festive look choose red lumpfish.

Tis The Season

2010-12-02T13:18:00.000-05:00

Well okay then universe. I hear you.

I got out the Christmas greens and wrapped the front porch railings, it looks nice. I put the two little white reindeer and placed them in the serenity garden next to the Japanese Maple and they look nice too. Then the wind started blowing yesterday and knocked down the reindeer. The bigger of the two - the one with the antlers, now has broken antlers - he looks like a floppy eared rabbit. The smaller of the two fell over and broke his neck. I put them both back upright and looked at them. They are pitiful with their floppy antlers and crooked neck. I think they are just perfect. They remind me of me a little, broken but still standing.

I wasn't going to send Christmas cards this year - we always bought personalized cards with a picture of our lastest adventure. How many trips around the world did those Santa Hats make? Well, I ordered cards last night. Some people may think they are creepy but I like them. I used the last picture I took of Jim (2 days before he died)

- walking down the beach with the dog.. walking into the light.. and I added the caption

Jim S***

July 7, 1958 - August 11, 2010

May your holidays be filled with wondrous moments; past, present and future.

So there.

I went shopping yesterday and I'm almost done with gifts for the kids. Not a lot - but enough. There are a couple of other special little touches I want to do - personal things of Jim's that I know they will hold dear.

Jim loved Christmas and I am going to honor him and his memory by making this Christmas about Christmas - the real Christmas.

I have plans to attend Mass on Christmas Eve and then we will all go to our good friends house for a late dinner. I ordered a prime rib yesterday and Anne and I will cook together in fellowship. We will drink a toast to Jim - to all the Christmases he made so special and over the top. I won't make it "over the top"... that was his job. But I will make it beautiful and memorable and peaceful.

Broken antlers and all.

Tea Time and Cranberry-Nut Bread

2010-11-22T15:04:00.000-05:00

Lately I have been enjoying afternoon tea.

Proper tea.

Where you brew loose tea in a proper teapot and serve it in a proper teacup atop a saucer.

Sometimes at night, after dinner, I brew another pot of something soothing - camomile or mint or earl gray. The 16 year old often joins me (I get a kick out of that). We sit together, have a cookie or a scone, sip our tea and chat for a few minutes. TBHITW and I often enjoyed tea together on frosty winter nights but that was before I discovered the civility of a teapot and proper tea cups. We always sipped ours from steaming mugs with the tea strings wrapped around the handles.

This cranberry-nut bread is a perfect addition to a spot of tea. It is sweet and tangy and comforting. If you haven't already finished your Thanksgiving day shopping this bread may be a welcome addition to your table. If you are traveling, I recommend it as a perfect hostess gift. Perhaps along side a proper teapot.

Cranberry-Nut Bread: makes 2 loaves

Fresh cranberries, about 3 cups whole
2 cups sifted flour
1 1/2 teaspoons baking powder*
1 teaspoon baking soda*
1 teaspoon salt
1 cup sugar
1/4 cup chilled unsalted butter
1 egg
3/4 cup freshly squeezed orange juice
1 tablespoon grated orange zest
1 1/2 cup golden raisins
1 1/2 cup chopped walnuts

Preheat your oven to 350. Butter and flour 2 loaf pans.

Rinse the berries and discard any soft or wrinkled ones. Place in a food processor and pulse about 5 times until rough chopped. Measure out 1 1/2 cups for the recipe.

Sift together the flour, baking powder, baking soda and salt into a large bowl. Stir in the sugar. With a pastry blender or 2 butter knives, cut the butter into the dry ingredients until it has the consistency of rolled oats. Add the egg, orange juice and orange zest and mix well using a wooden spoon. Stir in the cranberries, raisins and nuts.

Divide the batter between the two loaf pans. Bake for 45-60 minutes until a toothpick inserted in the center comes out clean.

Remove from oven, set on racks and let cool completely in the pans before turning out. Cut into 1/2 inch thick slices to serve.

*with the holiday season coming into full swing and ovens working over time with holiday baking now is the time to buy fresh baking powder and baking soda. Use any old baking soda in your fridge or freezer or pour down the garbage disposal to freshen it.

A Cook's Notes: these loaves give off the best aroma when baking so don't be surprised if one loaf disappears before you ever get to tea time. For breakfast, a slice of this bread toasted and then smeared with a dab of cream cheese will cure whatever is ailing you!

Being Thankful

2010-11-19T10:42:00.000-05:00

I went to Costco yesterday with a friend, she needed a few things and I went along for the ride.

Costco assaulted me.

That's the only way I can put it.

It is not even Thanksgiving yet and the entire store was decked out in Christmas lights, trees, bows, ribbons, wrappings and sparkling gifts just waiting to be snatched up by eager shoppers.

I stood in the middle of Costco stunned.

I KNOW the holidays are coming. I wish I could fly away somewhere - but where don't they celebrate Christmas?

I cried in the middle of Costco. I don't think I can do Christmas this year. I don't think I have the strength.

Instead, I am going to concentrate on Thanksgiving.

Here is what I am thankful for:

I am thankful that I had a wonderful marriage full of love, respect and humor.
I am thankful for the years I had with my husband.
I am thankful that TBHITW did not suffer in life or in death.
I am thankful that I have a loving family who listens to me, loves me and offers me their support.
I am thankful that my family is healthy.
I am thankful that I have a home.
I am thankful that we are safe from the terrors of the world.
I am thankful that the life TBHITW and I had was the best life we could possibly have had.
I am thankful for all of you who read this blog and keep me in your thoughts and prayers.

What are you thankful for this year?

The Imaging Center

2010-11-15T22:27:00.000-05:00

I went for my annual mammogram today at The Imaging Center.

I have gone to the same facility for the past nine years.

The receptionist asked me to update all my contact information.

Address: Same
Phone: Same
Email: Same
Insurance: change
Who to contact in case of emergency.........

Who to contact in case of emergency?

How many times over the years did I write in TBHITW's name and cell phone number. A hundred? A thousand? How many forms at how many doctor offices?

Who to contact in case of emergency?
My vision blurred as my eyes filled up with tears.

The receptionist was busy entering my new insurance information into the computer. She didn't notice my tears or my hesitation.

I finally took a deep breath and wrote in the line next to: Who to contact in case of emergency?

A DOCTOR

Humor helps sometimes.

Swimming Through Grief

2010-11-12T19:06:00.000-05:00

I joined our community's indoor pool.

I used to swim. A lot.

I was nervous when I entered the Ladies Locker room today. I hadn't done any lap swimming for many years.

I had my brand new Speedo swim suit (modest cut) on. I had a brand new Speedo swim cap and goggles.

I stowed all my stuff in a locker and wrapping a towel around me followed the signs to the indoor pool. Six lanes were marked off for lap swimmers. Three were occupied. I choose lane #5.

The air was warm but the water was cold. I eased myself into the five foot deep water, did some stretching and looked around. The teenage lifeguard looked bored. The other swimmers were deep into their own exercise routine.

I pushed off from the side and glided easily into the water. One stroke, two. It all came back. Freestyle, Breast Stroke, Backstroke, Butterfly, rest. Side Stroke. Ease back into freestyle. Breathe. No one was watching. Everyone was occupied with their own rhythm, their own strokes.

Four laps, five. Ten. Fifteen. My heart was beating out of my chest. I remembered to kick. To breathe. To ease into each stroke. My body remembered. My brain went into autopilot. Stroke. Breathe. Kick.

The water eased over me and through me. I forgot about everything. Time. Grief. Loneliness. Stroke, Breathe. Kick. Turn. Another lap.

Fifteen minutes passed, thirty minutes passed. I swam. I breathed. Twenty laps.

When finally my legs were shaking, my shoulder aching and I could barely raise my arms over my head I climbed out of the pool.

I am swimming through grief. I am going back tomorrow.

A Full House

2010-11-08T13:30:00.000-05:00

The 41st. running of the NYC Marathon took place yesterday.

Over 45,000 people ran this year. Forty-one years ago 127 people ran for an admission fee of $1.00.

My brother-in-law, sister-in-law and their children arrived Friday night. Mark and Dee would be running on Sunday.

My table was full for the first time in many weeks.

So were my evenings, after dinner, when we gathered to just talk and be a family.

This is Shane. What a difference a year makes! Happy, healthy and cancer free!

It was a difficult race for Mark and Dee. The conditions were cold and windy. Emotions ran high as they raced with Fred's Team, raising money for Pediatric Cancer Research. They also ran for the memory of Jim, TBHITW and marathon lover.

When they arrived back "home" from NY we popped a bottle of champagne and laughed and talked about the race. Then everyone ate one last dinner together before the runners headed off to sleep - exhausted, but happy for making the journey of 26.2 miles. It was a full day.

This morning they all packed up and headed home to Michigan.

As I was tidying up the guest room I found this Marathon shirt and note on the bed:

The note reads,

"Linda,
Thank you so much for letting us feel like we never left our home! You and the kids are always in our prayers and thoughts.
It goes without saying that a day doesn't go by that we don't think of Jimmy. We just want you to know we are always here for you and the kids.
Please take this shirt as a small 'thank you'. Jimmy's marathon shirt went to heaven with him, but I like to think another one came back to your home. It can never replace his shirt, but I hope it reminds you to keep moving forward, just like a marathon."

I read this note clutching the shirt to me and then with a full heart, I cried.

Marathon Weekend and Fettucine Alfredo

2010-11-05T09:18:00.002-04:00

This weekend is the running of the 41st. New York City Marathon.

My brother-in-law and sister-in-law and three children are on their way from Michigan as I type this. They will arrive sometime today, around dinner time.

Mark and Dee will be running on Sunday as part of Fred's Team. Thank you all for supporting them in their efforts.

My niece, Kaitlyn, had one request. Would I make them Fettucine Alfredo as their carbo loaded dinner?

I am a sucker for food requests. This evening, when they arrive we will sit down to this decadent pasta dinner. We will join our hands in prayer and thank our God and the universe for a cancer free year for Shane. We will also remember in our hearts TBHITW - husband, father, brother, uncle. He would have been so happy to have our table full of family and good food.

On, On.

Fettucine Alfredo:

1 pound dried fettucine
6 tablespoons unsalted butter
1 shallot, minced
1 cup heavy cream
1 cup finely grated Parmigiano-Reggiano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh parsley, for garnish, optional

Directions

Cook the fettucine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.

While the pasta is cooking, melt the butter in a medium saucepanover medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-creammixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.

TBHITW - Last Year in NY at the Marathon

Mark and Dee - Last year's marathon - Mark had shaved his head in solidarity with Shane

Eating Alone, A Visit and Crab Cakes, Revisited

2010-11-03T18:44:00.000-04:00

I enjoyed a four day visit from my sister and my niece this past weekend.

Sue, my older sister has been a pillar of strength, a source of wisdom and a listening heart throughout this sad journey of mine.

Phoebe, her daughter, my niece and god daughter, accompanied her on this most recent visit from Virginia.

What joy! Phoebe recently passed her state boards and like her mom is now a Registered Nurse. RN.

We carved pumpkins on Sunday; this in the one I carved for Phoebe:

We carved a couple of other pumpkins too. All the pumpkins came courtesy of my CSA. My neighbor, a graphic artist stopped by on Saturday and brought me a picture from last year's Halloween. Halloween was one of those holidays that TBHITW embraced in all his Best Husband In The World's style. We made a little "shrine" on the front porch with our candy and pumpkins for all the trick or treaters:

Most people would think this obscene at the least and inappropriate at the most - but we laughed and remembered what a kick TBHITW would have gotten out of this. Anyway, all the candy was gone long before Trick or Treat was done.

Tonight I ate alone. Lonely for my sister, my niece, but most of all my husband.

He always liked my crab cakes but as I was putting it all together I decided to forgo the most fattening elements of crab cakes and focus on the flavor and overall lightness of crab.

Here's what I came up with:

Lighten Up You Crab: serves 2

1/2 pound jumbo lump crab, picked clean of any residual shells
1 stalk celery, minced
1/4 small onion, minced
Dash smoked paprika
1 teaspoon fresh thyme
1/2 lemon, squeezed (plus another half lemon, sliced for serving)
salt and pepper to taste
butter
olive oil

Saute the celery and onion over very low heat in a bit of butter and equal part olive oil until soft.
While the celery and onion are sauteing, comb the crab for shells, place in a bowl, dash with the paprika and squeeze the lemon half over the crab. Add the fresh thyme.

Add the crab mixture to the saute pan and turn up the heat to medium. Stir and toss until heated through. Taste and add salt and pepper to your liking.

I ate this with a small salad with honey mustard dressing and a side of tri-colored couscous. Pass lemon wedges to squeeze on top of hot crab.

If you are eating alone you can freeze the remainder crab and just reheat. If you are making this for two, say a silent thank you to the universe - meals are made to be shared.

Driving Miss Daisy

2010-10-28T09:14:00.000-04:00

My good friend Maureen asked me to go to see Driving Miss Daisy on Broadway.

She had asked me several weeks ago and I said yes.

When I woke up yesterday morning I started crying. TBHITW was my New York guy. He knew all the trains and subways and the best places to eat. I almost called Maureen to cancel.

But I didn't. I showered, took some deep breaths and told myself I could do this.

We navigated the trains like pro's. We arrived early enough to have a cocktail before the show.

I had not done any research on the play (of course I had seen the movie years ago) so imagine my delight and surprise when we arrived at the theater and the marquee read:

Driving Miss Daisy
Starring:

Vanessa Redgrave

and

James Earl Jones

Be still my pounding heart! What a thrill to see living legends perform. Ms. Redgrave's grace and poise, Mr. Jones silken voice... Heaven.

After the show Maureen had made reservations at a beautiful Italian Restaurant close to the theater. We enjoyed a lovely meal with a shared bottle of wine. There were a few tears, but also some laughter. More laughter than tears.

Last night when I laid down in bed I realized that for the first time in many, many weeks I had a smile on my face. It was a good day.

Thank you Maureen, my dear Irish friend.

Fork and Cork Weekend and Olive Tapenade

2010-10-25T10:22:00.000-04:00

My annual Women's Wine Weekend (notice, there is no H in wine) was this past weekend. I didn't know if I could go. I knew that I COULD go - I didn't know if I would be able to handle going. But I went. And this year the 16 year old kidadult came along.

My friend Michele's farm offers many things a young man can occupy his time with.
He went target shooting with a bow and arrow.
He drove a tractor.
He went out deer hunting with Andy and Andy (Michele's husband and son).
He took a lot of good hearted ribbing from nine women.
And he got to spend time with Jenna.

Jenna is six months younger than Zach. They have known each other all their lives.

I decided that they should get married one day.

Don't they make a cute couple? I think arranged marriages are making a comeback.

Here a few pictures of the other "players" of the weekend:

Got Apples?

Michele told me this turkey is a pet. I named him Thanksgiving

Duck anyone?

The Fork and Cork was fun. There were about 60 local wineries and restaurants in a big pavilion. All of the food was paired with a local wine. MMMM... the cheese, the bread, the wine! There was even homemade wine ice cream.

I did pretty good until I realized that all the women, either in the morning, or the evening would call home to chat with their husbands for a few minutes. Last year I did the same thing. This year I turned my cell phone off. I had no one to call. It's the little things.

Olives are a great accompaniment to wine and cheese. Here's a simple, earthy, olive tapinade. Serve it with some rustic bread and a hearty red or big, oaky Chardonnay.

Olive Tapenade

1 cup Nicoise or Kalamata olives, pitted

1 cup small green olives

1/4 cup sun-dried tomatoes

1 tablespoon capers

2 cloves garlic

1 anchovy fillet

1 tablespoon fresh basil, chopped

1/2 tablespoon fresh thyme, chopped

1 tablespoon fresh parsley, chopped

1/4 cup extra virgin olive oil

Combine all the ingredients except the olive oil in a food processor. Using on/off pulse button, process until coarsely chopped and blended. Stir in the olive oil or process in one quick whirl.

Serve on lightly toasted baguette slices with a smear of goat cheese or simply top a rustic type cracker and eat. The tapenade will keep for a week tightly covered in your refrigerator.

How To Be Alone

2010-10-21T17:54:00.002-04:00

I had discovered Andrea Dorfman many months ago but with different eyes watched this video on Aloneness today. It spoke to me.

What is speaking to you today?

A Boy Becomes A Man and Apple Eggrolls

2010-10-19T08:22:00.000-04:00

I have a garden shed. TBHITW built it for me years ago. I wrote about it here.

I love that shed. I keep all my gardening supplies it it. Pots, soil, a small rototiller, spades and shovels and tomato cages.

Last winter some very clever squirrels ate through the roof in the back corner (where we couldn't see the damage) and made a lovely winter nest. Oh how warm they must have been all winter long. They had hauled in all manner of comfy leaves and twigs and had even cached a nice supply of acorns and bird seed. Imagine my surprise (and theirs) when I opened the shed in the spring and found them all nestled in warm and dry in the back corner. A whole little family. Hmmm...

They moved out as soon as the babies went off to college (or wherever squirrel babies go in the spring). All summer long TBHITW would say, "I've got to fix that roof".. well, he never got around to it.

This past weekend the 16 year old kidadult decided to tear off the old roof and put on a new one. He measured and thought and measured some more. On Saturday morning he asked me to drive him to The Home Depot. He had a list of roofing supplies he needed.

We bought plywood and tar paper and shingles and nails. He even bought some chicken wire to lay down so those clever squirrels couldn't eat through the roof again. I don't know how he knew how to do all this. Maybe he is more clever than a squirrel?

He worked all day Saturday and into Sunday. He tore off the old roof and nailed down new wood.

He got out the saw horses and the circular saw and measured and cut (I couldn't watch that part)

Then he shingled the entire thing.

Who is this child?

Yesterday he never made his bed or picked up his dirty clothes or wet towels from the floor. Today, he is rebuilding a shed roof. Hmmm... I think my little is growing into a man.

Apple Eggrolls: (makes 4)

It is high apple season around here. I have canned 12 quarts of spiced apples and 6 quarts of apple sauce. We eat an apple a day and I still have apples in bowls, in the refrigerator and on the counter. Since it is just the two of us a pie is too much. I think these rolls are the perfect substitute when a pie is too big.

1 large apple (your choice) peeled and chopped into small pieces
2 tablespoons butter, melted
2 tablespoons brown sugar
Generous pinch cinnamon
1 teaspoon flour
4 egg roll wrappers
Oil for frying
powdered sugar for sprinkling

Melt the butter in a large saucepan and add brown sugar and cinnamon. Stir to combine. Add the apples and saute until just a bit soft, about 3 to 4 minutes. Sprinkle flour over the apples and cook for about 30 more seconds to thicken sauce. Cover and chill.
When apples have cooled, spoon a generous amount onto each egg roll wrapper, wrap up like an envelope.
Fry each egg roll until golden. Sprinkle generously with powdered sugar and serve warm. Preferably to a boy about to become a man.

The NYC Marathon and Cancer

2010-10-17T16:45:00.010-04:00

Some of my longtime readers may remember that our nephew, Shane, just 10 years old was struck by cancer in April, 2009.

That little boy traveled a very long, hard road in his subsequent battle and ultimate recovery.

I wrote of Shane's battle here and here and here.

His parents, Mark and Dee ran an emotional NYC Marathon last year, raising over $16,000 dollars for pediatric cancer research. TBHITW and I had the honor of taking all the children into the city to watch the inspiring runners.

This year's marathon was to be a run of celebration. I will let Dee (Shane's mom) take it from here:

Hi Linda,

"Shane has passed the one year cancer free mark! We are all very excited about this. Our doctor visits and scans have gone from once a month to every 3 months now.

To look at Shane you would never know what he has gone through and sometimes I have to stop and think about it as well. He is doing fabulous in school and runs on the cross country team. When I look at him running I compare him to the other runners and even though it is hard for him (mainly because his body is not used to doing this hard exercise yet) he is getting through it. Each week he gets stronger and faster and more confident.

We have so much to be thankful for in life.

To The Good Cook Readers:

This is our second year on Fred's Team and running the New York City Marathon. Last year Mark raised so much money that I signed on as well. We went to stay with Jim and Linda for marathon weekend. Jim was our official transport all over the city! Linda prepared wonderful meals for us! And the Michigan cousins got to trick or treat with their Jersey cousins! In short, a mini family vacation and we had a very memorable and enjoyable experience.

The marathon itself was emotionally difficult as we remembered what had led us to this destination - Shane's cancer. We wanted to come back and really be able to enjoy it. However, without warning tragedy struck our family once more with the death of Jim, Mark's older brother. For several weeks, Mark wasn't sure that he could continue on the journey of running the NYC marathon let alone fundraising for it. Now we are decidedly in however our fundraising efforts fall far short. We need to raise the remainder in the next week. A very tall order. But we are going to try, for if we don't we forfeit monies already raised as well as our entry fee already paid for the race.

Donations, big or small would be greatly apprecieated in reaching our goal. Donations can be made online by going to mskcc.convio.net. Select Fred's Team, then select Support a member. You can enter Skelcy and select Mark or Deanna.

Thanks Linda! Talk to ya soon. And remember, from a tree a seed drops and scatters in the wind. Then that little seed takes hold and begins to grow...and life begins again. Look for that little seed.

Dee"

I am logging on and making a donation in TBHITW's name. If any of you can find it in your heart could you make a small donation for an incredible cause? If you are unable to afford a donation, may I ask just one favor? Keep Mark and Dee and Shane in your prayers as they continue to race for a cure for cancer.

Blessings,

The Good Cook

Shane in Times Square with TBHITW

Angels and Answers

2010-10-15T14:49:00.000-04:00

I have a set of Angel Oracle Cards.

Don't get crazy.

The deck of cards is used as a daily meditation. You shuffle the cards with your intention in mind and randomly select one. It is very much like praying. Or saying the rosary (if you are a Catholic).

I select a card everyday with my intention and question to the universe, "what do I need today".

Today has been a very emotional day for me. Full of tears and lonliness and sadness for my loss. I am missing TBHITW with all my heart and soul. My meditation today was not so much a question as a cry out to the universe to help me. To guide me. To heal me. To please give me strength and guidance and some peace.

The card I pulled today is the Heart Chakra card, its meaning:

"Love is the heart of the matter. Your heart is the center within your physical being attuned most to love. It's safe for you to love and be loved with an open heart, as we stand by with perfect protection and guidance."

Further reading of this card:

"The angels gave you this card because the answer to your question rests within your heart. The more you open your heart, the more love, joy, and peace you'll feel. You can open your heart chakra by asking the angels to end their healing energy, by visualizing your heart surrounded by pink light, by inhaling the fragrance of pink roses, by holding or wearing rose quartz crystal, and by focusing on love."

Additional meanings for this card:
Send light and love to your heart chakra. Take very good care of your cardiovascular health through exercise and healthy eating.

Here's the kicker:

"A departed loved one who passed on from a heart condition is saying "Hello, I love you". Have a heart to heart conversation"

Sometimes the universe listens and answers when we need it most. I had a very long conversation with TBHITW and feel like I can face the rest of today.

And today is all anyone really needs to get through isn't it?

Tell Me A Love Story

2010-10-12T18:24:00.000-04:00

Sometimes, at night, if I could not sleep I would ask TBHITW to tell me a story.

He was a very good story teller.

He would recount the days when he worked offshore on an oil rig in the Gulf Coast.

Or sometimes he would tell me about long, lonely drives back to Michigan for the holidays and how he would listen over and over again to classic holiday songs. "I'll Be Home For Christmas, White Christmas, Joy To The World".

Other stories would be about training for a race or a marathon. Or how he learned how to cook.

Or the jobs he held in high school.

Some of my favorite stories were about him in high school and college and dating.

You see, TBHITW, was a world class, how do you say it? Nerd. Yes, nerd.

Hey, don't get mad at me. I happen to think "nerds" make the best husbands. They don't know they are handsome and they are devoted to their profession, their families and their communities. Nerds also happen to be very smart and humble and honest and well, you get my drift. I always tell my daughter, marry a nerd and you'll be happy for the rest of your life.

Anyway, he would tell me stories of failed dates, awkward moments, and perceived shortcomings. He once told me how he had asked the most popular girl (of course she was a cheerleader) in high school to the drive in movies. He said she never even took her seat belt off through the entire movie. LOL..

My very favorite story of his was how he fell in love with me.

It is late and I can't sleep.

Will you tell me your love story?

If you don't want to post it here, you can email me at thegoodcook@verizon.net

There is nothing I love more than a good love story and I promise to hold your story in my heart until I fall asleep.

The Weekend and An End of The Summer Meal

2010-10-11T11:54:00.000-04:00

The youngest KidAdult and I tackled some much needed household chores this weekend.

On Saturday we tackled the garage. Or the garage tackled us?

When TBHITW died his family thought they would help me by cleaning out his work truck. They took everything out, tools, rain gear, hats, gloves, music and highly sensitive technological equipment and stacked it all in the garage. Ug.

I had the geologist I hired inventory all the high tech stuff and contacted an environmental supply house to have it appraised. I was worried about all that expensive equipment sitting in the garage over the winter. Enter the good guys. The geologist / friend / employee offered me double the appraisal and came on Saturday to pick everything up. I didn't know how I would feel about that but handled it well. It's just equipment, right?

On Sunday, a beautiful autumn day, the kidadult and I spent the entire day doing yard work. He mowed the grass while I ripped out the last vestige of the summer gardens. We mowed, raked, and yanked for hours. It felt good to have the sun on my back and my hands busy with hard, manuel labor.

By late afternoon we were both tired (a good tired!) and hungry.

I marinated a small flat iron steak, some wild caught NJ sea scallops and freshly picked sweet corn in grapeseed oil, fresh chopped parsley, thyme and garlic and set everything on low on the grill.

After dinner, as the sun began to set, the kidadult made us a fire in the outdoor fireplace.

As teenagers are apt to do, after about 30 minutes he wandered inside.

I poured myself a glass wine and sat under a clear sky, stars twinkling over head and stared into the flames for hours.

It was a good day.

The Broken Road

2010-10-10T07:42:00.000-04:00

I'm not a big country music fan but this song spoke to me this morning.
What speaks to you today?