Experimental Kitchen Adventures or Cooking without a Net

Every once in a while you've got to just turn your kids loose in the kitchen. My recipe for Graham Cracker pie will go down in history as the single best recipe developed and conceived by a four year old. I kid you not. Mom was busy, I managed to get the oven on thanks to the creative use of a couple of phone books and a step stool, and I was just getting ready to place said pie in the oven when mom realized I had been quiet long enough to be dangerous.

Oh, I'll share the recipe with you if you insist. I believe it was smashed graham crackers, water, and a couple of shakes of cinnamon sugar. I couldn't reach the chocolate chips that mom had stashed away for emergencies like PMS and kids baking.

Our 1970s oven was chocolate brown. I can still see it as my little hands reached for the dial. I wonder what setting I was planning to bake it on? Perhaps nuclear broil and that's actually what alerted mom to my presence in the kitchen.

Oh, but I'm wandering.

I'm a strong believer in learning to cook by feel. I once cooked with someone who followed a recipe for garlic mashed potatoes. She actually measured the five pound bag of potatoes she had purchased to see if they were really five pounds as the recipe dictated. I know that my cooking style would have made better potatoes in less time and with less kitchen utensil use. (Boil them, mash them, throw in some cream cheese if you've got it, sour cream if you don't, a little milk, and roasted garlic or fresh minced, or whatever, sprinkle with fresh chives, or not...Garlic Mashers for Six with Leftovers and no Kitchen Scale Use)

Mom taught me how to cook without recipes. Unless you're baking, it's not that hard. Baking requires a certain amount of measuring, but I still get experimental.

Young One loves to peel apples with our handy dandy apple peeler corer slicer (HDAPCS for short). He was bored. He needed something to do. I challenged him to make apple crisp, but do so without a recipe. "Impossible," my follow the rules, color inside the lines, guy says.

I was up for the challenge and feeling particularly patient, two things required of one if you wish to be in the kitchen with kids. I also was willing to put up with a moderate amount of mess.

So, I walked him through making crisp.

Apples-peeled, cored, and sliced-- he was all over this one.

"Now, they need to be sweet and a little flavored, what are you going to do?"

"Cinnamon and sugar?"

"We have a BINGO."

"How are you going to keep them from sticking in the pan?"

"Nonstick spray." Another task he loves, although I'm still wiping it off the back splash, thank you very much.

On to the topping. And we went back and forth on how to make it, what to put in it, how to mix it, etc. It was a fun time. And the result was pretty darn good. I encouraged him to put in some pears that were making the still life of our fruit bowl a little less attractive. He doubted this would work, but went along with my spirit of creativity. He added a dash of vanilla to the filling just because, and it was a delightful addition.

Basically, I told him that if you have courage and smarts, you can cook. And since he has both, he was downright successful.

The crisp was good. He now can impress his future bride with his talents someday and we'll move on to learning other recipes.

When we were done, he said, "Hey mom, this is like cooking without a net."

Why yes, it is.

Ginger, Marianne, or Gilligan?

Out for coffee with friends the other day, I ran smack dab into a generation gap. We went to an upscale Scandinavian bakery in our area. It's a great place to get a pitcher size mug of your favorite Joe and to practice resisting temptation. The bakery is amazing.

I was the first to arrive, so a snagged a table and got in line. I struck up a conversation with the women in line with me, I knew one of them from Young One's preschool. We were discussing the tempting line of heart shaped cookies in the case, each flavored lemon, strawberry, or ginger. My acquaintance mentioned how much she loved ginger. As we approached the front of the line, I quipped that I always wanted to be Ginger, but I was usually Gilligan most days. We all laughed.

The young girl working the espresso machine with the odd piercing on her upper cheek (ouch) wanted in on the fun. We told her we felt her cookies should be named after the Island's occupants. "You mean Lost," she asked. "No, Gilligan's," I informed her. Blank stare. Blink. "Is that near Fiji?"

Ugh. I think that officially means I've crossed that invisible line between the generations. Not only am I unable to understand the intricacies of video games and iPods when Young One waxes on about them, but I'm now unable to communicate with the 20 somethings.

This recipe is from Ina Garten, The Barefoot Contessa. I adore her. Never trust a skinny cook, I've always said. Ina makes absolutely delicious food with a focus on simplicity and fine ingredients. Her recipes aren't all Weight Watchers friendly, but this one is. You must have at least two of her cookbooks, really worth the investment. Or if you're strapped, hit the library.


Honey, I Love Ya, Chicken
aka I Always Wanted to be Ginger Chicken
or I'm more like Gilligan Chicken
You can make this with boneless skinless pieces or a whole cut up chicken. Points will vary depending on what pieces you use. I like to use skinless chicken thighs. They're cheap and they come in at about 3.5 WW Points per thigh. Serve with Jasmine rice, mixed salad tossed with sesame ginger dressing, and steamed Asian veggies.

8 pieces of chicken
1/2 cup honey
2 TB minced garlic
2 heaping TB minced fresh ginger--I used minced ginger in a jar found in the Asian foods section (don't use Marianne or Gilligan)
1/3 cup soy sauce
1/2 cup green onions, chopped (optional)
sesame seeds (optional--will increase Point value)

Mix honey, garlic, ginger, and soy sauce. Pour over skinless chicken pieces. Allow to marinate in refrigerator at least eight hours. Turn several times while marinating. Bake at 350, covered for 30 minutes, uncovered for 30 minutes. Watch closely, basting several times while cooking. Garnish with green onions and sesame seeds (you can add the green onions to the marinade if you wish).

There's Nothing Better than a Homemade Gift--Citrus Salt

I think I'm sensing a theme here! I must need vitamin C because everything seems to be citrus flavored this year!

Lemon, lime and orange zest add bright, fresh flavor to gourmet sea salt. A great addition to any seafood dish from grilled fish to shrimp stir fry, and perfect for rimming margarita glasses too.

Citrus Salt

2 cups sea salt, grey salt or fleur de sel

2 tablespoons fresh lemon zest

1 tablespoons fresh lime zest

1 tablespoons fresh orange zest

Preheat oven to 225°F. Mix salt with zest and spread evenly on a baking sheet. Place in oven and bake 2 hours, or until zest is dry. Mine only took about 40 minutes, so check it often. Place in a food processor or blender and pulse until evenly mixed. I've only made this once, but I think next time I would just mix it all real well after it's cool and not pulverize it. Divide evenly and package in decorative containers for gift giving.

The Five

Big flakes of snow are falling outside. It's so beautiful. I'm taking a break from cleaning to post.

And in the time it took me to start this post, the clouds have passed, the snowflakes are gone, and the sun is shining. You gotta love Minnesota!

I haven't had much time to concentrate on my Five Senses lately. I'm a little behind posting this!

Sight

The Way Life Should Be by Christina Baker Kline

Angela delves into the world of online dating and meets, who she thinks, is the perfect man. He's a sailing instructor in Maine. She pictures a quaint existence in Maine, matching the little seaside cottage she has tacked up on her bulletin board. Losing her job, she packs her old car with her belongings and heads North to her online love match. Of course, things aren't what they seem. But, she gets the life she's dreamed about, it just doesn't happen the way she expected it to.

I adored this book. Yes, it's chick lit. Yes, it was predictable. But, it was exactly what I needed to read during this busy time in my life. I'll definitely read more of Kline's work.

Sound

The Greatest Hits (Remastered) Crosby Stills Nash

The Best of Blondie Blondie

I hit the first few albums that were on my iPod while cleaning. These two kept me bopping while dusting, vacuuming, and picking up our second floor. I haven't listened to Blondie in years! I still have The Tide is High stuck in my head.

I'm also listening to the Christmas hints that Young One keeps dropping into every day conversation. We don't allow Christmas lists in our house--just screams of selfishness to me. Our goal is to celebrate the season, not the presents. AND to learn that presents shouldn't be asked for, but given. As an only child, he has so much. It's a unique challenge that parents of only children have. Probably doesn't sound like much of a problem from the outside, but we're trying to teach selflessness, not selfishness. So far, it's working very well. He's a very generous and appreciative child.

Scent

Pine boughs. That scent is so delightful this time of year.

Taste

The annual, after Thanksgiving, bowl of Turkey Rice Soup made from the turkey carcass (that word, ew, but what else can you call it). Young One just loved it. I wish I would have made a bigger pot. But, after our dinner, freezing some for my Grandma, and delivering some to my mom, there was only one bowl left--and I enjoyed that for lunch today!

I gave my basic poultry soup recipe here. Instead of dumplings in the recipe, just add, rice and cook until done. I strained out the onions and celery so Young One would eat them. Well, here's the scoop, I made turkey broth by simmering the turkey carcass, onions, celery, carrots, and bay leaf in a big stock pot filled with water. I strained out everything and then defatted (is that a word?) the stock by using a gravy separator (which you really should get if you want to cut the fat out of your diet). Then I returned some of the stock to the pot, added more carrots, some peas, and some rice. I seasoned it and it simmered while I labeled and froze the rest of the turkey broth for future use. (And did a load of laundry, and scraped an unknown substance off the counter tops, and sorted through the mail, and talked to Young One about a video game that I really don't get, but his enthusiasm for it is contagious-- you know, I did Mom stuff.)

Touch

Dried orange and grapefruit slices. I do this every year, just before Christmas. I like to make garlands from them or fill clear containers with them. I love to wrap presents with brown packing paper or use plain brown market bags with string handles (I buy them in bulk online).

I'm a Little Late with This One

As you have read, I OD'd on gravy this Thanksgiving, but for some reason, I haven't met my pumpkin quota. Still craving pumpkin pie, I had to come up with something.

Actually, this recipe is the result of buying way too much bread for stuffing. I HAD to make it to use up the bread! It's a very Weight Watchers friendly recipe, coming in at about 4 WW Points per generous serving. (The recipe nutritional information included raisins and I left them out, so actually, my version is probably closer to 3 WW Points per serving) I wish I would have made it for the holiday because it really is delicious. You could add nuts, golden raisins or currents, or dried cranberries might be nice.

Pumpkin Bread Pudding

8 slices whole wheat bread--about 8 cups of any kind of stale bread
1 cup egg substitute or egg whites
2 1/4 cups skim milk
1 (16 ounce) can pumpkin
1 cup brown sugar
1 1/2 teaspoons cinnamon
1 1/4 teaspoons pumpkin pie spice
1/2 teaspoon nutmeg
1 teaspoon vanilla
3/4 cup raisins

Preheat oven to 375 degrees.
Lightly oil a 2-quart casserole dish and set aside.
Crumble the bread by hand or food processor to make bread crumbs.
Combine the egg substitute, milk, pumpkin, brown sugar, cinnamon, spices and vanilla.
Fold in raisins and bread crumbs. I think it's necessary to let the bread soak up the custard for a bit (15-30 minutes). It worked really well to put this in the oven about a half an hour before dinner is done. That way it's cool enough to enjoy shortly after
Pour mixture into prepared casserole and set dish in larger baking dish which has been partially filled with hot water.
Bake 40 minutes to 1 hour (mine was done very quickly) or until knife inserted in center comes out clean.

The Five

Sight


Time of My Life by Allison Win Scotch


I heard about this book over at Booking Mama, so I put it on my library request list. I guess I was ahead of the herd, because this book arrived very quickly. It now has many more requests, so it must be getting good reviews on the net.


When I picked it up, I thought I was just going to breeze through another Chick Lit read, but this book had so much more to it. The premise is, what would you do if you could go back in time and live your life over again. Would you make the same choices? What would happen if you picked another person to marry? These are the questions facing heroine Jillian. She seems to have everything. A beautiful suburban home, a wonderful husband, and an adorable daughter. She's bored and unhappy, though. Her husband works long hours, their marriage is strained, she's tired of the relentlessness of motherhood, and her high standards and drive for perfection is driving her crazy. Hearing that an old boyfriend is getting married, she wonders what life would have been life if she wouldn't have let that one get away.


Magically whisked back in time, Jillian faces her past life with new eyes. Her choices ultimately lead her right back to where she was, but with some fantastic changes. Yes, I saw it coming, yes, it was relatively predictable, but this book got me thinking about some really serious things. Would I do it over again if I had the chance? And what would I change?


I highly recommend.



Stalking Susan by Julie Kramer


I love local authors. Julie is practically a neighbor, living just a community away from me.


Every once in a while, I need to read a thriller. A quick mystery, something that makes me want to race to the end of the book while savoring every page. This is that book.


Riley Spartz is an investigative reporter for a local television station. She recently had a horrific loss and is just easing herself back into work. While doing a story about a homicide, she begins to piece together the evidence of a serial killer. Once a year, on the same date for many years, women named Susan have been murdered. Riley begins to investigate, building a story with many twists and turns. Her news director isn't supportive of the story and forces her to investigate a pet cremation scandal, that makes an interesting side story.


I loved the inside view of an investigative reporter. The challenges they face are unique; Riley's story is extremely personal. In November, as the deadly anniversary approaches, sweeps means if it bleeds, it leads. As the book comes to it's climactic conclusion, I found myself wishing for more.

It's a page turner. I loved the local references. Loved the story. I look forward to more from Ms. Kramer.


Eat Cake by Jeanne Ray

This is what happens when I wander the aisles of my library (like a kid in a candy store). I bring home stacks of books that sound tempting at a glance. When I get home, I'm always amazed at what I've found. I absolutely adored this book. Maybe it's because it was set, once again, in my hometown Minneapolis, but references to our city were few and far between (or nonexistent). I think it was the title that grabbed me.

Ruth is a busy wife and mother who loves to bake. No, that's not quite right. She's found something meditative about baking. It's her "happy place" when things are falling apart around her. She finds comfort in the exact measurements, the science of baking if you will. She gets lost in recipes and loves to tweak them to perfection. She's doing a lot of baking lately. Both parents have moved in with her, her teenage daughter has honed her hormone driven angst to exquisite perfection, and her husband has lost his job. The story follows the family through some interesting and enlightening weeks.

A must read. I loved it--especially on the eve of my mom's surgery. I could totally relate!



Sound

Funhouse Pink

I adore Pink. I always have. I like strong women with even stronger voices (both musically and personally). Pink says what she thinks and her music is absolutely brilliant. Raw and edgy one minute, provocative the next, she hooked me on the first track. You can hear the emotion surrounding her recent split from her husband. I'd hate to be that guy (or anyone that did her wrong). Pink is one of the most talented artists of our time. Once again, she preaches and I am the choir.

(Please don't censor artists. Purchase the "explicit" version.)

Scent

Toasted Cinnamon Raisin Ezekiel Bread. My favorite bread. About 1 WW Point per slice, it's my go to breakfast when my brain is still foggy. If you're not familiar with Food for Life Baking Company, you must try their products! This is what bread should be: hearty, healthy, and delicious.

When Young One was really little, he visited a friends house and had lunch there. At that point in his life, he had never had white bread. That's what he was served for lunch. I laughed so hard when he came home and said, "Something was wrong with their bread. It was all white and mushy." Ha!

Taste

We eat a lot of salmon at our house. It's one thing that Young One will eat without questioning it or examining it closely to see if there are hidden foods that he hates. I just stocked up on whole fillets for $4 a pound which is such a fantastic deal here in our landlocked state!

Maple Soy Salmon

About 4 WW Points per serving, serves 6.

One whole fillet of salmon

1/4 cup real maple syrup

2 TB soy sauce

as much garlic as you can stand

freshly ground black pepper

In a large, shallow baking dish, place salmon, skin side down. Mix all marinade ingredients and brush on salmon. Let marinate as long as you can in the refrigerator. I didn't have much time (an hour) and it was still delicious. Ginger and sesame oil would be good additions. Line another pan with foil. Spray with nonstick cooking spray. Remove fish from marinade and place on foil. Brush with some of the remaining marinade and toss the rest. Bake at 400 for about 20 minutes or until fish is opaque and flakes easily with a fork.

I served with broccoli couscous (don't get excited it was just a box), winter squash drizzled with honey, and steamed veggies. Yum.

Touch

My new keyboard. Thank you Dell. My old laptop keyboard was losing keys rapidly. I think this is my third keyboard on this baby!

Attacked by Mutant Green Onions from Mars

Before

After. Yum. I served with drop biscuits.

I do so love eleven year old boys. Their comments and conversations can either tear my heart out or force me to call upon my inner Gandhi to keep from laughing out loud. We've been enjoying the last of the garden's fresh harvest. Picked and refrigerated a week or so ago, I was staring at the crisper drawer full of leeks wondering just what I should do with them. Young One, called by the sound of the refrigerator cracking open (I think it's instinctual at this age), peered in and said, "Looks like we were attacked by Mutant Green Onions from Mars." He then grabbed something and disappeared. Thankfully he did because I almost fell on the floor laughing.

My boy is quite serious. He isn't one to waste words on frivolity. He's a lot of fun, don't get the wrong opinion, but he isn't going to be the class clown or need to be the center of attention. He's just like his dad that way and I love them so much for that. They both do good things and are successful, but don't need a lot of applause for their efforts. It's really very refreshing in this day and age of praising people beyond reality. The great thing about this personality trait is that when they do say something funny or profound or whatever, it's really funny or profound or whatever! Love it!

What did I do with all those Mutant Green Onions from Mars? Well, Potato Leek Soup, of course! With onions and leeks from the garden, I felt like I was this earthy, provider, Mother Earth sort of mom. It was delicious. Now, I'm going to try to share the recipe. To me, soup is always quite organic. There isn't really a recipe or, more specifically, a recipe is loosely followed. Soup in restaurants is used to use up leftovers (so is Brunch, but that's a whole other story!). So, I was using up leftovers and my overabundant supply of garden leeks. Using what you have and finding ingredients locally (like my backyard) isn't really necessary, but it's part of my plan to clean out the cupboards, fridge, and freezer.

Add what you have to jazz up this soup. The basic recipe is delicious, but it could be more of a vegetable chowder if you have more to add. Long simmering of the potatoes makes for a creamy texture.

Mutant Green Onions from Mars Soup

I know it's not the most appetizing name for this delicious soup, but I can't help myself in naming it this! Please forgive me. Serves at least eight with approximately 2 Weight Watchers Points per serving.


3 cloves garlic, Use about a Tablespoon or as much as you can stand
2 small shallots
14 oz canned carrots, one whole can UNDRAINED. You can use fresh too.
3 cups leeks, About 3 large or several small, cleaned and chopped
1 pound potatoes
8 cups water
3 tbsp Home Again Chicken base, no msg
2 cups fat-free skim milk
2 tsp dried thyme
1/2 tsp sea salt, TO TASTE!!! chicken base can be salty, do not add unless you've tasted
1/2 tsp black pepper, freshly cracked
Garnish with chopped chives if you wish

Heat a large stock pot over medium high heat. Spray with nonstick cooking spray. Add garlic, shallots, and leaks. Cook until softened. Add potatoes, undrained carrots, water, chicken base, and thyme. Simmer for about an hour. Add milk and pepper. Simmer for another hour. Potatoes will start to break up. Taste and salt if desired. You may leave this as a rustic soup or blend it with an immersion blender or in batches in your blender. I like it rustic style. I would imagine you could add clams to this to make a great chowder. Or corn and chicken. It's a great soup on it's own, but could be altered to suit what's in your cupboards and what your taste preferences are.

Wanna Date?

My Great-Grandma Nettie had one measuring cup. It really wasn't even a measuring cup, I don't think it had any markings or measurements on it. It was red, faded plastic. For all I know, it was a detergent measuring cap! She didn't have or need a lot of kitchen tools and yet, she was a fantastic baker and wonderful cook.

I was so lucky to have gotten to spend as much time with her as I did. She was always present at Grandma and Grandpa's farm. They had moved a little pink trailer for her to live in right next to their big, white farmhouse. Grandpa would have morning coffee with her every day. She listened to the radio, and sometimes listened in on the party line (Country folk shared a single phone line. You had your own unique ring, so you knew when a call was for you. But, many people listened in on other conversations. Hey, this was before cable!). Great-grandma had an amazing button jar to sort through. She also had a jar of pennies that we could play BINGO with. The local radio station played the game over the air waves. You'd call in if you won. It was a simpler time and our family was always together.

Great-grandma moved into a senior living apartment that had a lot of great hallways for silly grandkids to run through. It also had an old fashioned Coke machine where you could get a bottle of soda pop for a dime. It even came with a crabby guy named Charlie who would yell at us and teach us new words while waving his cane in the air. My cousins and I loved to visit her. Her little apartment overlooked the street and she watched the world go by with the ever present background blaring of her TV "programs" (soap operas). I remember once she told me that the high school kids that were walking past her window to the bowling alley for gym class were all going to get Mononucleosis because they kissed all the time. I was young. I was impressionable. I didn't know what Mono was. From that moment on, I feared bowling.

Great-grandma moved her red measuring cup to her apartment with her and she continued to be a great baker and wonderful cook. She measured by proportion and cooked by feel and had many recipes right up inside that white haired head of hers.

I wish I had her recipes. I wish we would have taken the time to have her write them all down. In fact, if you have a wise one in your family that's getting up there in years, have them write things down for you, film them, set down memories!

Grandma made fantastic Date Cookies and Date Bars. I'm sure they involved a pound of butter, another pound of brown sugar, and a pound that goes on your thighs each time you eat one. I created this recipe when I was craving Grandma's date anything. I found a basic recipe online and then lightened it up tremendously.

I hope you enjoy them. I think they're quite delicious and taste ALMOST as good as Grandma's.

Date Bars

Serves 24 at 3 WW Points per serving.

1 package regular yellow cake mix
1/2 cup unpacked brown sugar
2 large bananas
1/2 cup egg substitute or two eggs
1 1/2 cup dried dates
1/4 cup pecan pieces

Preheat oven to 350 degrees. Place first four ingredients in your mixer bowl. Mix on low until combined, turn to medium-high and let it whirl until mixture is light and fluffy (approximately 2 minutes). Lower mixer speed and toss in dates and pecans. Mix until combined. Spray a 9x13 inch pan with nonstick cooking spray. Pour batter in pan and bake for 25-35 minutes or until a knife inserted in the center comes out clean. Allow to cool slightly before cutting (if you can wait that long!).

Rainy Day

I love the change of seasons. I even love an occasional rainy day. If I have nothing to do, but putter around the house anyway, a good, cool rainy day is a nice change of pace. It calls to me, to settle in, hunker down, bake bread or make soup. I like to light a crackling fire in the fireplace or burn some candles. I like to put on my wool clogs and a cozy sweater.

One of my favorite soups to make is this rustic chicken soup. It always starts with a leftover roast chicken, bones and all. The rest is pretty much up to what I have on hand. It's thrifty and can make a ginormous batch, so be prepared to freeze the leftovers or eat it until it comes out of your ears.

Chicken Dumpling Soup

I have no idea how many WW Points each servings is. I should really figure that out, shouldn't I? I apologize, but every time I make this it involves different ingredients. Soups are traditionally very low in Points if you skim the fat and keep the meat portion down. Sometimes I leave the dumplings out and just make a fabulous chicken vegetable or add rice or pasta in place of the dumplings.

These are not light, fluffy dumplings, but more dense, extremely filling. Everyone we've served this soup to love them, even though they weigh a ton!

1 leftover whole roasted chicken, remove the skin if you have time

Several stalks of celery, chopped

Several carrots, chopped

a heaping TB of minced garlic

1 large onion chopped

2-3 bay leaves

Place all of the above in a large pot, cover with water, and let simmer for several hours. Strain out chicken and remove and discard bones. If you have time, you may want to strain out all the vegetables, cool the broth, and skim off any fat. Chop any meat and return to pot, along with any escaping vegetables that have come out with the chicken.

Now, for the use up any vegetables that may be lurking in your fridge or freezer part.

Add as many vegetables as you wish. I love adding turnips, more carrots, rutabagas, cabbage, peas, corn, green beans, fresh tomatoes, you name it! I usually clear out the vegetable bin in my fridge and sometimes I keep a bag in the freezer that I dump in small leftover amounts of veggies into just for this purpose. Yes, the bag looks a little gross, but mark it as Soup Veggies, and put in those couple of tablespoons that are leftover after dinner and before you know it, you'll have lots to put in your delicious soup!

If the veggies are fresh, simmer until tender, about 20 minutes. Salt and pepper to taste. If you're adding rice or pasta, add it now. Don't add rice or pasta if you're making the dumplings.

Dumplings:

6 eggs

a big splash of milk (1/2 to 3/4 cup)

a dash of salt

enough flour to make a stiff dough

Sorry, this is my mom's "recipe". It's the best I can give you and it really works. Just mix it all together until it's like very soft biscuit dough. Drop by spoonfuls into simmering broth. Cover and cook for 10 minutes. Uncover and cook 10 minutes more.

Enjoy!

Just Like the Olden Days

I had to buy a new phone today. No, we didn't break one. No, we really didn't NEED one. But, I had to. You see, with three cordless handsets and one corded phone in our bedroom, that just wasn't enough for us.

We're a family that misplaces cordless phones or cannot be counted on to charge them. We're the people who miss phone calls because the handsets are buried underneath the newspaper or hiding in the dog bed. We're the ones who rush around madly while on the phone with Young One's teacher, hoping that the conversation doesn't drop while trying to sound like we're not running around madly, before a fully charged handset is found.

We're phone losers.

I remember pre-cordless phone days. I remember having to actually sit or stand in one place, completely focused on a phone call. We didn't multitask in the 70s. I believe Jimmy Carter had something to do with it. I remember when the first cordless phones came out, with retractable antennae and weighing in like a newborn baby. We didn't get one for years, until our "perfectly good" rotary phone bit the dust. I think my mom is still using that cordless monstrosity. It's still, "perfectly good."

I bought a wall mounted, corded phone for the kitchen. It has that long squiggly cord that allows you to wander just so much before the handset is catapulted out of your hand, wildly careening back to its base. It's actually a pretty cool phone, based on phone designs of the 1940s, so think solid, chrome, retro. It looks pretty funky on the wall and it rings just like the olden days, with a bell. Or a computer facsimile of a bell. Regardless of what makes it ring, it's just like the olden days. It's made us smile about 4 times this evening. Well, two of those phone calls were from us, calling home on our cell phones, just to hear it ring. (Yep, I know, we're phone losers.)

I will no longer have to follow my aging ears in that mad search for a handset, just to discover that its a telemarketer or political campaign ad mascarading as a real human being calling. (The last one said, Hi, this is Bob." So, I said, "Hi Bob", but he didn't give me time to say, "Hi Bob." He just kept talking. And I thought, Wow, how rude, and why does he think I'm a union member? He keeps calling me a fellow union member. And then I couldn't pay attention to Bob because I was too busy wondering how I got on his list to call. And the Bob hung up on me. I don't even think he said goodbye. And once again, I thought, how rude.)

Deep Breath. Apologies. I'm rambling again.

I made the first phone call on my snazzy new phone to my mom. It's always important to break in a new phone with a call to someone you love. Mom makes the best Sloppy Joes in the world. I wanted to make them tonight, so I called her for the recipe. I can't completely duplicate them, but this is as close to a recipe as I'll ever get. There's something mom puts in them, that I can't, and that's her years of experience. Maybe one day, Young One will want my fabulous recipe for something that he'll never be able to make just like mom.

Sloppy Grandma Jo's

Young One has called her Grandma Jo since he could make his first words.

Serves 6 at 5 WW Points per serving. Bun not included in tally.

1 lb. of extra lean ground beef (sub ground turkey breast, I'm sure it would be fine!)

1 small onion, minced

1 green pepper, cored and seeded, diced

a couple of stalks of celery, diced

------------------------------------------

Brown the above together until ground meat is well done. Add:

1 can tomato soup

1 TB lemon juice

some brown sugar--a small handful (1/4 cup?)

some ketchup--a really big squirt

some mustard--not as much as the ketchup, maybe 1 TB

chili powder--not too much, we're Scandinavian after all

I put in some garlic powder because I couldn't help myself. Then let them simmer for about 20 minutes, stirring often, and serve on light, toasted buns.

Everyone has their own recipe for Sloppy Joes. Some call them Loose Meat (that makes my stomach cringe). Mom always put celery in. I left it out because D hates it. Maybe that's the secret. No, the secret is her experience, her love--and a little bitty part of me thinks she's holding back so that we'll come visit for Sloppy Grandma Jo's. I'll get the real recipe with her will (it's a can of Manwich! and I'll hear her laughing from the grave.)

Melon Vine Farm Maple Squash

The dinner hour always seems to be crazy at my house. Young One is hungry and needy and wants to talk. Usually, there are cartoons or the radio blaring in the background (I really need to work on more silence in this house). The phone most definitely rings, a friend of Young One, equally needy and hungry will call to chat. D usually calls on the way home. We have the best conversations during this crazy hour, so I hate to discourage him from calling, although I have been known to yell something about roasting or sauteing or battering and drop the phone.

For me, it's not the main dish that gives me fits, but the side dishes. Sometimes they're harder to come up with! And I refuse to use convenience foods--they're expensive and not healthy. I'm trying to plan sides ahead of time just as much as I menu plan main dishes. Otherwise, we end up with endless rounds of rice, potatoes, beans, and corn.

I'm also trying to do a lot of the meal prep ahead of time. The crock pot is my best friend some days. Today, I've got Melon Vine Farm Maple Squash simmering away. I don't often think of using my crock pot for side dishes, but it suddently occured to me that I could pop some squash in and forget about it.

I'll now have more time to juggle the kid, the phone, and the rest of dinner.

This squash is from my favorite organic farm. I don't often get produce from them as they are about an hour away from my home. Melon Vine Farm is in Pine City, my hometown. We enjoyed their produce every year as my dad was the farm's legal representative. Lee and his wife are a delight. They exude that warmth and happiness that only people who play in the dirt for a living can. Everything they grow is delicious and healthy. They were organic farmers long before it became popular, so I admire them for breaking new ground (literally). They don't have a website that I'm aware of-- I think they're too busy farming and don't need the extra advertising. They have no trouble selling their produce to neighbors and area businesses.

Melon Vine Farm Maple Squash

Serves 4 at 2 WW Point per serving.

1 large acorn squash, or any kind of squash
1/2 cup water
sea salt and pepper to taste
Butter Buds
2 TB Maple Syrup

Spray your crock pot with nonstick cooking spray. Wash squash and cut in half. Seed. Cut seeded squash pieces into large chunks. Place squash in crock pot and pour water over it. Sprinkle with sea salt, pepper, and Butter Buds (generously sprinkle). Drizzle with maple syrup. Cover and cook on high for one hour, lower heat to low and cook for 5 to 6 hours.

I Really Need to Lighten Up

So, I'm not going to talk about politics today. I'm not even going to listen to or watch anything having to do with politics. I won't talk about the economy, McCain's or Biden's ages, or the war in Iraq.

Instead I'm just going to smile, change the channel or station, or pop my iPod on. I'm going to go for a walk, enjoy the sunshine (if it's out!), and play with my dogs. I want to talk to a friend about our kids and Paris Hilton and the PTA. I think I may bake a cake or some cookies. I feel the need to knead bread. I want to do something that's positive and happy and homey.

I think we're all in a negative mindset and if you're like me, it's been bringing you down. Let's take a break, shall we? Just for a day.

Bipartisan Brown Bread

A sweet brown bread that would do Boston proud! Serves 12 at 3 WW Points per serving

2 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2/3 cup firmly packed brown sugar
1/4 cup molasses
2 cups buttermilk

You can add raisins if you wish, but they will increase the Point value. Dates might be nice too.

Preheat oven to 350 degrees F. Grease and flour a 9x5 inch loaf pan, knocking out excess flour.
In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and brown sugar. Mix in molasses and buttermilk until just combined. Pour batter into prepared pan.
Bake for one hour, or until done. Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.
In my pre-WW days I would have served this with honey butter. I need to figure out a way to lighten that treat up!

Grandma's Cucumbers

Grandma taught me to cook by feel. It wasn't something that she specifically talked to me about, she wasn't that type. Grandma just quietly showed me, by her example, how to cook. She still does lead me by example and I love her so much for that.

The first summer cucumbers were a treasured treat. We'd wait with anticipation until they were just big enough to pick, only about 2 inches long, and then Grandma would whip up a batch of her, well, I don't know what to call this. They're not really pickles and it's not really a salad. Let's just call them Grandma's Cucumbers. I don't have enough room in my little garden for cucumbers. One year, I planted some that were a bush variety, but I couldn't find them this year. I found these baby cucumbers at the farmer's market yesterday and couldn't wait to make this recipe.

Grandma's Cucumbers

Some cucumbers--could be a few, could be a lot. Clean them real good. Peel them, or at least score the outside with a fork. Or don't peel them. Whatever you have time for. Soak them in salt water. How much salt? I don't know, sprinkle them real good. Then let them soak. How long? Oh, a good long time, maybe most of the morning or at least a couple of hours. Enough time to do a few loads of laundry or weed the garden and the flower bed.

Then, drain the salt water, but don't rinse them. Add some cider vinegar and not that imitation stuff. How much? Oh a couple of glugs. Add some more cold water and some black pepper. Sprinkle with some sugar. How much? Enough to sweeten them just a bit, I don't know, depends on how many cucumbers you've got. If it's not tart enough, add some more vinegar. Add a thinly slice onion. And then stir 'em real good. Then let them sit in the fridge until supper.

And remember, this isn't a recipe!

Thanks Grandma!

When it gets cooler again, I'll share with you her recipe for Roast Pork, Sauerkraut, and Potato Dumplings (with her world famous, shake your fanny it's so good, gravy).

The Five

Sight

Snowed In Christina Bartolomeo
Three months after moving to Portland, Maine, for her husband Paul's job, Sophie begins worrying about her quiet life, her "safe" marriage and, particularly, Natalie, the snappy new assistant in her husband's office. Calls to her happily married sister, Delia, and her long-time friend, Marta, don't assuage her concerns, but Sophie, a freelance artist and proofreader with time on her hands, finds companionship by joining a local walking club. Great chick lit, I found this an easy read, with surprisingly clever insights. Since I'm feeling particularly snowed in this time of year, it's been a fun read!

Sound
Music previews on Amazon. I feel the need for some new tunes.

Scent
Baked potatoes. No zapped in the microwave, shriveled up spuds for this gal. If I can't do them the old fashioned way, I'd rather go without. Scrub, prick with a knife and bake 375 degrees for 1 to 1 1/2 hours.

Taste
Hostess 100 calorie chocolate cupcakes. I know, not homemade, and not healthy. But, oh so necessary. Sometimes I just want to grab some chocolate and although these are technically bite sized, it is just enough to fit those cravings. I always keep them in the freezer. I just like them better that way.

Touch
New hiking shoes. I've looked and looked and looked for new hiking shoes and I finally found them AND I got them at a bargain price. $39.99 Merrell hiking shoes. I've had Merrells in the past and I love them. These feel like I'm walking on air and they look cool too. So happy! They'll be great for hiking when we hit the Big Island!

The Five

Sight

Bridge of Sighs by Richard Russo

Russo doesn't disappoint with this novel. "Lucy" is the central character. A man both living in the past and trying to preserve it in his present life. His relationship with his parents is particularly poignant seen through both young Lucy and old Lucy's eyes. I've been absolutely engrossed in this book for almost three weeks now, reading it every chance I can get, and often falling asleep on it's pages as I read late at night. Got to get this one finished soon as it's overdue and the fines are building! It's a must read book and perhaps intimidating at first glance as it's quite lengthy. But, stick with it. You'll be glad you did!

Sound

The Original Broadway Cast's Sound of Music

Hubby took me to The Sound of Music downtown Saint Paul at the Ordway after Christmas. Not only did we have fantastic seats, but we had a fantastic evening listening to one of our favorite musicals live. I'll never forget it!

Scent

Chili

About once a month, I make my chili recipe and freeze it. We love it and it's a great low calorie, but filling meal. I'll post it asap.

Taste

Werthers Original Coffee

Sometimes the munchies just get to me, so I've found that having some hard candy around really helps. They last a long time and make me feel like I've had a really great treat.

Touch

The keyboard. I'm trying to get back into the mode of updating often!

Apples to Applesauce

My father had hundreds of apple trees. Challenged by an advisor who claimed he'd never grow apples as far North as we lived, he successfully created a beautiful and bountiful orchard. As a child, I helped plant the trees, prune them, mow around them, pick the apples, and sort and sell them. It was a lot of work, most of it done by my parents I am very sure, but also a very fun way to grow up. I've tasted just about every apple recipe in existance and a few that only exist in the minds of some really talented cooks. This one, is my from one of my greatest friends, my Grandma, who I call Norman. There is no recipe, I just learned from watching, and I've tried to recreate it here.

Applesauce

orchard apples--enough to fill the pot or crockpot your cooking the sauce in. A mix of apple varieties provides the best flavor. Go to your local orchard and buy second quality apples. Never buy first quality for cooking! Wash, quarter, core, peel, and slice into your pot. You can use one of those apple peeler things, but I think they leave too much core in the apple. Sit down, put on some good tunes, and while away an hour or so peeling apples. It can be a very peaceful, albeit hand cramping, time in your day!

Add a small amount of sugar--Norman always used lots of sugar, much more than I do, and I guess that's why her sauce is so good! I use less because of Young One, but also because I like a tarter sauce. It's important to add the sugar at the beginning of the cooking process so that it caramelizes.

Cook over low heat, stirring often, until apples are softened and a light brown color is achieved. I use my crock pot on high and stay close, because it gets done very quickly. I like to leave it slightly chunky. When Young One was a baby, I left the sugar out and cooked it until the apples completely fell apart.

Enjoy warm or cold. It's great with vanilla bean ice cream and a sprinkling of homemade granola.

This Week's Five

Sight: Haunted Ground by Erin Hart

I don't normally read thrillers/crime novels, but this one caught and held my attention. Set in Ireland, the author, a woman who lives in my area, is amazing in her descriptions of Ireland. She also creates characters that are instantly recognizable and become more and more endearing with each page.

Sound: Spring Awakening by the Original Broadway Cast

Nothing short of spectacular. Can't wait until it makes it way to Minneapolis. Or I just might have to make the trip to NY for this one.

Scent: Homemade Applesauce

Taste: Homemade Applesauce!

Touch: Vintage Tableclothes

I'm making pillows out of vintage tableclothes. The fabrics go wonderfully with my antiques. I love the colors and they're so durable and kid friendly.

The Mighty Zucchini

At this time of the year, I am usually overwhelmed with zucchini. In fact, I've been known to be named Mom of the Year, just by allowing the young one and his friends to take the obscenely large zucchini from the garden and demolish them as they wish. Last year, our back yard was covered with the remains of some dearly departed zucchini. And our new puppy, who will still eat anything, was sleeping on his back in the middle of the yard with a distended tummy and a contented smile on his face.

This year, my garden just didn't work out. And, I'm ashamed to admit, my zucchini didn't produce any squash. How can this be possible? Zucchini can be grown by just about anyone. It's the butt of jokes, and it's ginormous yields are the stuff of legend. I tried every trick in the book to get them to polinate, but no squash was produced. And then we got hit with a horrible hail storm.

This year, I had to (gasp) get zucchini from a friend. Her relief at being able to get rid of some of her bounty was apparent, although restrained. Those of us who've raised the mighty green squash know that you can't get too excited when someone's willing to take some off your hands--you don't want to chase your recipient away from future hand outs.

I've been known to secretly deliver my zucchini bounty in the dead of night. Stealthily stalking neighbors and friends, I'll leave my green calling card on their front porch and then run for cover. Heck a friendly smile at the mailbox from a new neighbor just might insight me to rush a basket of fresh from the garden zucchini to their doorstep. Anonymous zucchini drops are commonplace around here. I even got one last year while I was out making my own deliveries!

When my harvest is plentiful, I've been known to serve the squash hidden in all three meals of the day. Shredded, it can be added to breads, muffins, sauces, and pasta bakes. But, this year, since I'm zucch-less (and yes that is a word), I'm using it as the feature flavor. These are two of my favorite zucchini recipes. I hope you enjoy!

Teriyaki Zucchini Stir Fry

Splash of canola oil
Zucchini, cut into rectangles--halve lengthwise and cut into long strips, then cut into 2 inch pieces
One large onion, sliced
Fresh mushrooms, cleaned and sliced
Teriyaki Sauce
Sesame Seeds

Prep all vegetables before heating pan. This one cooks up fast, so be prepared to be with the pan the whole time! Heat a wok or frying pan over high heat. Add a splash of oil. Drop in vegetables and, using two wooden spoons, stir fry until veggies are tender and caramelized. Remove from heat. Season with teriyaki sauce to taste, coating vegetables well. Don't use too much or it will be too salty. Sprinkle with sesame seeds.

Serve with steamed Jasmine Rice.


Zucchini Corn Saute

A splash of olive oil
Several small zucchini cut into coins
One medium onion, diced
Canned or frozen corn
salt and pepper to taste
shredded cheese: Cheddar, Mozzarella, Monterey Jack--whatever you have around

Heat a wok or frying pan over medium high heat. Splash with olive oil. Add onion and zucchini. Cook until caramelized and tender. Add corn and cook until heated through, stirring often. Season with salt and pepper. Remove from heat and top with a small amount of shredded cheese. Enjoy!