Tick Warning for Summer

TICK WARNING!

 I hate it when people forward bogus warnings,

and I have even done it myself a couple times unintentionally

but this one is real, and it's important.
 
 Please send this warning to everyone on your e- mail list.
 
 If someone comes to your front door saying

they are checking for ticks due to the warm weather

and asks you to take your clothes off and dance around with your arms up,
 
 DO NOT DO IT!! 

 

THIS IS A SCAM!!
 They only want to see you naked.
 

                        I wish I'd gotten this yesterday.  I feel so stupid. 

Mid-Life Crisis and BLT's - Revisited

About 27 months ago I suffered what I now lovingly refer to as my Mid-Life Crisis or simply, The Crisis. 

There were several things going on my life that contributed to The Crisis. 

Our then 17 year old had just gotten his driver's license. 

The Best Husband In The World was just diagnosed with an incurable, life-threatening autoimmune disease, dermatomyositis.  

I quit smoking and was gaining weight overnight (for the first time in my life)

I had a stressful job that had me travelling on a regular basis while trying to serve a sales force of over 2,000 who 50% of the time made unreasonable demands and the other 50% of the time made impossible demands. 

We were planning a family trip of a lifetime to Iceland - yes, Iceland. The Best Husband In The World's dream trip - a Geologist's Disney World. Land of the midnight sun, the aurora borealis, glaciers, geysers, waterfalls, icebergs and volcanoes, all wrapped up in one tidy island. All the trip needed was micro-planning by the minute - by me. 

I became a grandmother. 

Oh, yeah, and I was fast approaching the 1/2 century mark. 

Bleah. 

What's a girl to do? 

I did what any normal, red blooded American would do. I had a Mid-Life Crisis. 

Now, the way I looked at it, there were several ways of responding to The Crisis. 

1. I could have an affair. But I was already having the love affair of my life with my husband. How much passion could a middle aged woman muster? So, check off affair. 

2. I could change the color of my hair.  Oh, that was easy enough done. 90 minutes in the chair of my favorite salon and I emerged a red head, gone was the natural light brown I was born with. I was somewhat authentic since my youngest son IS a natural red head and besides, only your GYN knows for sure! 

3. I could trade in my super practical 50 mile a gallon, Honda Civic Hybrid mom car:

 and get a souped up luxury Saab convertible. 

New red hair flying in the wind, I put the pedal to the medal and drove this little baby girl off the lot. The whole transaction was painless, exhilarating and FUN! For about 4 hours. Then I realized:

1. A two door vehicle is not convenient when you have to constantly drive kids and their friends around.

2. The dog could never travel in a white leather interior.

3. A six speed manual transmission in New Jersey, land of the traffic jam - was building up my right bicep to Arnold Schwarzenegger proportions.

4. A four seater car with teenagers and friends doesn't add up to enough seats per bottoms. 

5. Nine months out of the year it's too cold to have the top down. The other 3 months it's either raining or too hot. 

6. If I didn't want to look like Carrot Top being electrocuted I would have to wear a baseball cap when driving with the top down - not a good look for me. 

So, the 27 month lease is up this week. The Crisis Car is going back to the dealer. 

It was fun. It was pretty. It was fast. And it so did not fit my lifestyle. (I am keeping the red hair, brown / gray roots and all)

Lesson learned, from now on when I feel The Crisis calling my name I'll stick to the exciting adventure of fooling around with common foods, like this BLT gone wild. 

Not Your Mama's BLT: serves 4

12 slices Whole Grain Bread, toasted lightly

4 ounces fresh mozzarella, sliced into 4 slices

8 fresh basil leaves

1 red tomato

1 yellow tomato

2 cups arugula, washed and dried (or mixed baby greens)

2 boneless chicken breasts, cooked, sliced thinly

8 pieces panchetta (Italian Bacon), cooked crisp (or you can use turkey or regular bacon)

1 ripe Haas Avocado, pitted, then crushed (keep it chunky) 

Extra Virgin Olive Oil

Kosher Salt and Pepper

Thick slice the tomatoes, 4 slices each. 

In a shallow pan, layer the tomatoes, basil leaves and mozzarella cheese. Drizzle with olive oil, sprinkle with salt and pepper. Set aside to marinate for 15 minutes. 

In a small bowl toss arugula with olive oil, season with salt and pepper.

Lightly toast the bread. Spread a tablespoon of the mashed avocado on four pieces. Divide the chicken among the four pieces. Top with 2 bacon slices, 1/4 of the arugula, then a piece of toast. Next, layer in the tomatoes (red and yellow on each), basil and mozzarella cheese. Spread 1 tablespoon of the avocado on last piece of toast and top the sandwich. Slice in half on the diagonal. 

Serve with watermelon slices and fresh corn on the cob. 

Crisis Averted. 

Hmm.. maybe a little something with an automatic transmission and a moonroof.... 

My Father-In-Law and Salsa Chicken

My father-in-law is one of the nicest people I know. His heart is good and kind. He laughs alot. He loves his children and his grandchildren and treats his wife (my mother-in-law) like a princess.

He also raised The Best Husband In The World. 

In his own words he will tell you that he "always sees the glass as half full".

As much as I love to cook, I love for people to cook for me. No, really, I do. 

Does that surprise you? 

I know what I put into the food that I cook, so it stands to reason that I can appreciate how much love goes into what other people cook: 

The selection, the planning, the actual cooking, the plating and then finally, the half smile of satisfaction from the eater... or maybe even a little groan of delight... ah.. music to a cook's ears and food for our souls. 

On the day we went to the zoo, my father-in-law stayed home and planned this meal. He was sooo excited to cook for us. It made me happy and it was delicious to boot! 

My Father-In-Law's Salsa Chicken: (serves 4) - adapted from South Beach Diet - phase 2

8 cups shredded lettuce (he used Romaine)

3 tablespoons chili powder

1 teaspoon ground cumin

4 boneless chicken breasts

2 large egg whites

2 tablespoons olive oil

8 ounces chunky tomato salsa

1/2 cup fat-free sour cream (or you can use Greek style yogurt)

Divide the lettuce among 4 plates, set aside.

Set up your breading station with two bowls. In one, place egg whites, beat slightly. In the other bowl combine the chili powder and cumin. Add the chicken to the spice mixture, turning to coat. Shake off excess and dip into egg whites, then coat again with spice mixture. 

Heat the oil in a wide nonstick fry pan over medium heat. When hot, add chicken and saute gently until no longer pink - about 4-5 minutes per side. 

Remove chicken breasts to top of lettuce. Pour the salsa in the pan and heat through. 

Top the chicken with the salsa and a dollop of sour cream. 

According to South Beach Diet (page 218) 266 calories per serving. 32 g. protein, 12 carbohydrates, 10 g fat, 2 g saturated fat, 457 mg sodium, 77 mg cholesterol, 5 g fiber

According to me: Delicious and one of the nicest meals ever cooked for me. 

Travelling and Quick Roasted Peppers

We are still traveling so it has been hard to post here of late.

But I didn't want to leave you all with nothing to do in the throes of summer - hah!

I love roasted peppers - you know the routine. Char a whole, unpeeled, uncut pepper over an open flame or on the grill or under the broiler, then place in a paper bag to steam, then peel off the skin...

Here's a quick way to roast a bunch of peppers without the open flame (or bag!). You will get a roasted, robust flavor, and all the brightness and nutients of the pepper.

Try these peppers on sandwiches, omelets or tossed into a light, summer salad.

Quick Roasted Peppers:

Slice and seed red, yellow, green and (or) orange bell peppers.

Toss lightly with a drizzle of olive oil.

Place on a rimmed cookie sheet and roast in a hot (425 degree) oven for 10 minutes. Stir and turn and roast for 10 more minutes or until soft and slightly carmelized (browned)

Store in a plastic bag or container and use as needed!

Lovely, quick, beautifully colored and oh, so good.

I'll be back soon with pictures, stories and of course recipes!!!

Happy Trails.

Crazy Busy and Mom's Coffee Cake

Full disclosure. 

I have been running around like a maniac trying to get this family of five plus one large puppy ready for a road trip. 

Laundry

Cleaning

Packing

Blogging (okay, I like doing that)

Baking 

Gifting 

Gardening

Meeting with House Sitter - yes! My house, not my children, needs a sitter. When did my house get so complicated? 

Yesterday I made a few batches of fresh mozzarella cheese for gifting along the way:

It turned out beautifully and I packed the little bits of cheese in garden fresh herbs, sun dried tomatoes and extra virgin olive oil. 

I'm also gifting some homemade strawberry jam: 

Yesterday, I made two blueberry pies that are making the journey and today I decided to make my Mom's coffee cake. I do hate to show up anywhere empty handed. 

I updated mom's recipe by adding blueberries and almond slices to it. Yum. 

You think so? 

Even the best of cooks make mistakes. 

My mistake? 

I made it in one pan instead of two. In my frazzled mind I thought the square disposable pan was much larger than the two round cake pans I would normally use. 

The whole thing baked over, onto the bottom of my oven, because, DUH.. it had twice as much batter in the pan as it could hold and still rise. The smoke alarms alerted me to my mistake. This is what it looks like:

This is what its supposed to look like:


I'm going to give you the recipe because it's easy and delicious - just promise me you will use the two cake pans required. 

Mom's Coffee Cake (2 cakes)

Preheat oven to 350 degrees F.

3 cups flour

2 cups sugar

3/4 cup Crisco

2 eggs beaten

1 cup buttermilk or 1 cup milk with 1 tablespoon vinegar added

1 teaspoon baking soda

Optional: 1 cup blueberries, 1/2 cup slivered almonds

OR 1 cup chocolate chips

Mix flour, sugar and crisco together until coarse crumbs form. Reserve a giant handful of crumbs. 

Add baking soda to sour milk, add mild to beaten eggs, add everything together in mixer with the crumbs (NOT THE RESERVED CRUMBS). Mix until smooth. 

Pour into buttered, floured pans (TWO OF THEM).

If you are using blueberries or chocolate chips, sprinkle them on now. 

Top with reserved crumb mixture. Sprinkle with cinnamon and dot with butter.

Bake for 30 - 35 minutes. 

Eat one, take one along on a road trip and settle down will ya?

A Lovely Lunch for One - Spaghetti Squash

I love spaghetti squash.

Sadly, no one else in my family does. 

If the rest of the people who live here DID like it, I would grow it by the bushel - that is how much I like it. 

"What's not to like?" I ask them. They always give me some vague, non-answer that can't even begin to explain their obvious lack of good taste. Humph. 

I've made it a hundred different ways for them - with sauce, just like spaghetti. 

With butter and salt and pepper - just like pasta.

With butter and parmesan cheese.

With meatballs.

With creamy cheese sauce.

Nothing - nada - zip. They won't eat it. 

Today, just for me, I made spaghetti squash with fresh herbs, tomatoes and feta cheese. 

When the aroma hits the air I'll have my revenge... as each and everyone one of my finicky eaters follow their noses to the kitchen I'll reveal the source of the smell and savor each and every mouthful... Let them eat cake. 

 

Sometimes a cook just has to please one person - themselves. 

Steamed Spaghetti Squash with herbs, tomatoes and feta cheese (serves 1)

1 small spaghetti squash, cut in half. Seeds removed.

One plum or a handful of grape tomatoes, sliced and diced. 

2 tablespoons fat free feta

2 tablespoons fresh herbs of choice

1 tablespoon balsamic vinegar

drizzle of extra virgin olive oil

Place spaghetti squash in microwavable casserole with 1 inch water. Wave for 10 to 15 minutes, covered. OR bake, cut side down on a greased cookie sheet in 375  degree oven for 45 minutes. (who has patience for that??)

With a fork, pull all of the fruit out of the shells of the squash. Season with salt and pepper. Drizzle with olive oil 

Combine sliced tomatoes, herbs, feta and vinegar. Stir to combine.

Top squash with tomato / cheese mixture. Enjoy. 

Practicing Locavore (ism?) and Blueberry Pie

It is officially blueberry season in New Jersey! 

The first beautiful, plump, purple berries are beginning to show up in markets and they are sweet, plump and delicious. 

I am laying in my first supplies for the winter. This morning I found these for only $1.29 a pint (last week's berries from Florida were $3.50 each)....

It's easy to be a locavore when the produce is this gorgeous and inexpensive. 

I bought 12 pints this morning. Six of them I already froze to use this winter in pies, muffins and smoothies. Two pints we will eat "out of hand" and the remaining four have been turned into one each of these:

I think six more pints to freeze and six more pints to use now should do it for our blueberry needs 2009. But you never know... I love blueberries! 

Blueberry Pie: (makes 1 pie)

Preheat oven to 425 degrees F.

Filling:

3/4 cup sugar

2 tablespoons cornstarch

1/2 teaspoon ground cinnamon

1/2 cup water

3 cups blueberries, washed and checked for stems

1 tablespoon fresh lemon juice

zest of half lemon

Combine sugar, cornstarch, cinnamon and water in a saucepan. Cook and stir until thickened. Set aside to cool as you prepare the pie dough. Once cool add the berries, lemon juice and zest. 

Crust: (or you can purchase refrigerated pie crust)

2 cups four

1 tablespoon sugar

1 teaspoon salt

3/4 cup  unsalted butter, cold, cut into cubes

1 egg

2 tablespoons ice water

Combine flour, sugar and salt in food processor. Pulse one or two times to lighten. Add butter and process until coarse meal is formed. Add ice water and process until dough forms. 

Turn out on floured board. Divide into two and roll out one round. Refrigerate other round. 

Pour filling into dough lined pie plate. Grate other dough round on top of filling OR roll out and top the pie. Cut vents in top crust if using. 

Place pie on cookie sheet to protect oven bottom and back for 20 minutes. After 20 minutes, reduce heat to 350 and bake for an additional 20 to 25 minutes. 

Cool completely before eating. 

For an incredible flavor contrast, serve with a scoop of chocolate (yes, chocolate) ice cream. MMM... summer on a plate. 

PS. To freeze blueberries, simply rinse under cool running water. Drain well, spread on towels to completely absorb any water. When dry, place in ziplock bags and freeze in quantities desired.