Food Find

Arnold Select Sandwich thins. Great for snacking. Great for sandwiches or burgers. Great toasted with soup. This will be a stocked pantry item at our house!

1 Point per sandwich thin.

Green Dreams

The seed catalogs are arriving in stacks. I've got the planning bug that comes every year at this time. I know that God intended this season of planning as a last ditch effort to get cabin fevered gardeners like me through the last weeks of winter.

Planning a garden is like planning a trip; it's half the fun. Every year, I pour over seed catalogs, draw my garden plan. Re-draw and re-plan and re-read and re-justabouteverything. At this time of year, one doesn't think of weeds or that aching back that comes only from the destruction of said weeds. One thinks of the abundant harvest that the pictures in the catalog promises. (And we all know that those pictures are a lie, especially the world's biggest pumpkin seeds that I ordered with my meager allowance when I was nine and which resulted in one tiny green pumpkin that never grew past the softball size stage.)

I dream of heirloom tomatoes, fresh from the vine, this time of year. Their ridged, imperfect, ugliness is a thing of beauty to me. Marbled tones of green and red promise a unique flavor that only a rescued seed can fruit. It tastes of sunshine and bears the history of all the gardeners who worked so hard to save these precious plants.

In the last couple of years, I've tried a few things with my garden. Last year, I tried to plant the cheapest garden possible. I bought seeds at ten for a buck. I got seedlings at garage sales and at the close out sales at the garden centers. I wasn't fussy and I had great yields. Several years back, I started ordering from Baker Creek Heirloom Seeds. I heard about them from Farmgirl (a fantastic blog about life on the farm in Missouri written by a foodie and photographic genius). My garden two years ago was entirely from Baker Creek. Sadly, I was in a kind of dark place in my life then. Having just sold my business, I was exhausted and a bit heartbroken, so I didn't put my all into the garden. My zucchini wouldn't even produce, which is a sure sign of sadness, cause who the heck can't grow zucchini? Warning, the following statement is rated R: My zucchini weren't getting pollinated, so I determinedly "molested" them with a Q-tip and even THAT didn't produce little zucchini babies. My garden guru up the street informed me that I probably had plants of the same sex. Um, great. My poor gay plants, like their human counterparts, couldn't reproduce. Fortunately, like their human counterparts, my gay zucchini plants were able to foster and eventually adopt offspring, so I still enjoyed an abundant harvest. (Moral of this story, never tell anyone you want zucchini. They will show up by the bushel on your front porch, dropped off in the cover of night by masked gardeners.)

Anyway, long story short, in the nine years that I've planted my little 10x20 foot urban vegetable garden, I've always experimented a little. This year, I'm planning to join a CSA (community supported agriculture) again. I was introduced to CSAs by a friend and I enjoyed a summer of beautiful produce of which I had no part of except to write the check that helped purchase the seeds. If you're not familiar with CSAs, this is the time of year to hurry and get your name on a list!

Let me tell you a little bit about them. Community Supported Agriculture is a relationship between grower and consumer. You, as the consumer, provide, pun intended, seed money. You gamble, with the grower, that you're investment is going to turn into a bountiful harvest. Each week, you'll receive a goodie box of fresh produce that's in season. Most CSAs are organic. Many offer organic meats, flowers, eggs, and bakery items. Now, remember, you're gambling against Mother Nature, and more times than not, you will have made a great investment. We all know, though, that Mother can be unpredictable, so if she sends hail, late frosts, tornadoes, drought or flood, you may not get as much for your money.

I had a wonderful experience with Community Homestead, which was the first CSA that I had experience with, so I'm signing up with them again. Please take a moment to read about their work. Community Homestead provides a wonderful life and rewarding vocation for adults with mental disabilities, so I feel like this is a good place for my money to go. I researched several other CSAs and this one was also the cheapest, which, for this cheapskate, is a good fit. They also deliver directly to my neighborhood, which is another great fit for me. As well, they offer meats, eggs, bakery items, flowers, and crafts that can be added to my delivery box, if I wish.

One CSA that I wanted to plug is owned by one of my dad's former clients. The Nitty Gritty Dirt Farm. Not only do I think their farm name is absolutely brilliant, but they offer lamb for sale and I know I've just got to get me some of that! Robin and her partner (whom I don't know, but hope to) do not deliver to my neighborhood yet and are a little more expensive. Someday I may join up with them. If you live in my area and they still have room, I know you'll get garden goodness from Robin (her time with Melon Vine Farm provided our family with tons of delicious produce growing up).

Why am I joining a CSA again? Mostly because my 10x20 plot is more than enough for me to take care of and I've decided that I'd like to put things in my garden this year that take up more space. I'm thinking pumpkins, potatoes and maybe filling half of it with raspberries, which is a permanent leap that I'm not entirely sure I'm ready for. Also, I looked back over my spending last summer and I spent at least $40 a week at our neighborhood farmers' market. The CSA will cost me approximately $20 a week and I'll get a wider variety of produce. I will still hit the farmers' market occasionally and I know that I will still want large quantities of veggies for freezing and canning. The one thing that I'm completely sold on is the delivery to my neighborhood. It just doesn't get any easier than this!

When I participated last time, each week was like getting a box of surprises. The veggies were gorgeous and I tried a few things that I never would have before. I tried fresh fennel for the first time and grilled it on our outdoor grill. I roasted beets and gobbled them up with fresh bleu cheese from Southern Minnesota. (I come from a long line of Scandinavians. We didn't roast beets, but pickled them in sugary syrup spiked with cloves.) I'm thinking that this summer, I will take a picture of my box and then detail what I did with all the goodies contained within. (Now, don't hold me to this, I'm sure this summer will be just as busy as all the others, but again, this is the time of year for planning, so I can dream big!)

Before my dad died, we took a trip to visit Community Homestead to see where our food was coming from. It was a very hot day, but we wandered the fields with glee. Which row of corn would be ours? We took a wagon ride and enjoyed a pig roast. We visited with the residents, some disabled, some just filled with the love and peace that comes from living in a place filled with happiness. They all worked very hard and their dedication and love were the secret ingredients of such deliciousness.

They had a small pond filled with tadpoles that Young One was absolutely fascinated with. We wondered why they would have them. Were the frogs a natural pest eaters? Did they also eat frog legs? (I know, that one is pretty funny.) We asked someone on the farm why and they answered simply that it was for the fun of it. They were there for the people that lived there to watch that magical metamorphosis from swimming little black squiggle to bright green frog and wonder at the miracle of creation. Now, that's cool.

Stay tuned. I'm sending in my registration and payment now. I'm still happily planning.

Now, it's your turn. What are your garden plans? Have you checked out CSAs in your area? Don't miss out on this fantastic way to get inexpensive organic produce!

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).

The Bacon Explosion

I saw this on Good Morning America this morning. It actually made me a little sick just thinking about it. Pork sausage meatloaf stuffed with crispy bacon and rolled in bacon and then BBQ'd.

I think they forgot several pounds of cheese, some lard, and twenty seven egg yolks. I mean, if you're going to post the recipe for a heart attack, you might as well go all the way.

Great publicity stunt. I'm sure they're getting tons of hits and for that, I say kudos! But, the recipe--ew. I actually think my arteries have clogged just glancing at the recipe.

Read the details here, if you must.

Happy Winter Solstice!

This is the day I wait for with great anticipation every time we turn our clocks back an hour. This is the day when the days start getting longer! When we start getting more life giving sunlight and less of the dark winter nights.

Now, I know, it starts creeping back to us, that elusive sunlight, in just minutes per day. I'm still jubilant though. I'm a sunshine person. Days and days of cloudy weather can send me into a funk. The first time, after we set our clocks back in the Fall, that the sun disappears at 4:30 in the afternoon, I'm near tears.

Winter has officially arrived with this date, and for that, I am grateful. I do love the change of seasons and we've had one hummer of a snowstorm here, so there is no doubt that we will have a White Christmas. We'll have a few months of white here in lovely Minnesota! I'll be tired of the snow in a few months and desperate for Spring and green and garden planning. But, for now, I'll enjoy what we have.

And in those few extra minutes of daylight, I plan to turn my face up to the sun and smile.

Having done just that this evening, I'm glad I had this simple roast chicken in the oven. I hope you enjoy. Chicken is very Weight Watchers friendly and this one is extremely friendly to those of us that are so busy this time of year.

Lemon Pepper Slow Roasted Chicken
This chicken roasts in your oven at a low temperature for 5 hours. Be sure to plan for the long roasting time.

1 large roasting hen
1 lemon, quartered
Lemon-pepper spice blend
One medium-sized onion, peeled and quartered

Preheat oven to 250 degrees. Wash hen inside and out. Place in a large pan that has been coated with nonstick cooking spray. Squeeze lemon quarters over bird. Stuff bird's cavity with onions and squeezed lemon quarters. Sprinkle bird liberally with lemon-pepper. Roast for 5 hours, basting with pan juices if you have time, don't bother if you're too busy. Let bird set for 10 minutes before carving.

There's Nothing Better than a Homemade Gift--Pistachio & Tart Cherry Chocolate Bark

My brothers always used to make almond bark at Christmas time. Melted white chocolate and almonds, melted together and spread thin until cool. Nothing fancy, but a delicious treat, nonetheless. I like to take this theme and expand on it. Simply delicious, there are many combinations that you can make. This one is my favorite.

Pistachio & Tart Cherry Chocolate Bark

Store in the refrigerator. Best when used within one month.

1 lb. semisweet chocolate, coarsely chopped--I use chocolate chips

8 oz. real white chocolate

12 oz. pistachio nuts (1 1/2 cups), toasted

8 oz. dried cherries (1 1/2 cups)

Place semisweet chocolate in a large microwave-safe bowl. Place white chocolate in another bowl. Heat semisweet chocolate in microwave, covered with wax paper on high 2 to 3 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth. Heat white chocolate, covered with wax paper, 1 to 2 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth.

Stir 1 cup pistachios and 1 cup cherries into semisweet chocoalte. On a large cookie sheet, spread chocolate mixture to about 1/4 inch thickness. Spoon dollops of white chocolate onto semisweet chocoalte mixture. Swirl chocolates together with a knife. Sprinkle with remaining cherries and pistachios.

Refrigerate one hour or until firm. Break bark into pieces. Store in tightly sealed container in refrigerator. Pack in decorative boxes, lined with waxed tissue paper or colored cellophane for gift giving.

There's Nothing Better than a Homemade Gift--Sugared Cranberries

Sweet and tangy sugared cranberries make a surprising addition to candy bowls, your favorite apple pie recipe, cheesecake or baked brie. What a nice way to treat your neighbors, your mail carrier, or the paper delivery person.

Sugared Cranberries

3 cups sugar
2 cinnamon sticks
6 whole cloves
3 cups water
3 cups fresh cranberries, rinsed
1 cup superfine sugar

Mix sugar, cinnamon sticks and cloves with water in a saucepan. Bring to a boil over medium heat. Simmer for 1 minute, stirring until sugar dissolves. Remove from heat, cool for 15 minutes or so, and pour into a bowl. Stir in cranberries. Cover and refrigerate for about 8 hours. Drain cranberries. Reserve liquid, strain out cinnamon sticks and cloves and use as a simple syrup to add a holiday touch to cocktails.

Place superfine sugar in a bowl and gently toss in cranberries, coating evenly. Place cranberries on a baking sheet to dry, about 1 to 2 hours. Store in an airtight container for 1 to 2 days or package for gift giving.

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.

There's Nothing Better than a Homemade Gift--Tangerine Sugar

This one is so easy and it impresses everyone. It's delicious too.

Tangerine Sugar

The bright citrus flavor of this sugar is ideal for sprinkling over grapefruit or stirring into iced tea. You could even dip the rim of a martini or margarita glass in it. I think it would be great sprinkled on buttered toast, but I haven't tried that yet.

3 tablespoons tangerine zest--If you don't have a Microplane Zester, you must purchase one! I use this gadget at least a couple of times a month.

3 cups sugar

Place sugar and zest in food processor. Pulse until you see flecks of zest evenly distributed throughout the sugar. Divide evenly and package in decorative containers for gift giving.

There's Nothing Better than a Homemade Gift--Pumpkin Butter

Got a few minutes and need a few last minute gifts? I'm going to post a few quick recipes and ideas over the next few days. Time is short here, as I'm sure it is where you are!

I whipped this Pumpkin Butter together in about 5 minutes last night, and let it simmer for a half an hour. Cool, place in cute jars, label and it's done. Delicious on toast, muffins, waffles, cornbread. YUM.

Pumpkin Butter

1 (29 ounce) can pumpkin puree--I used the pumpkin puree I made from this year's jack-o-lanterns
3/4 cup apple juice--I think apple cider would be much better, but I didn't have any!
2 teaspoons ground ginger
1/2 teaspoon ground cloves--I didn't have any and the store I went to was out, so I substituted apple pie spice from Penzeys (which if you haven't checked them out, please do! Great spices!)
1 1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg


Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
Transfer to sterile containers and chill in the refrigerator until serving.

Pecan Pumpkin Butter Appetizer Dip

So delicious, your guests will wonder what the secret ingredient is!

8 oz cream cheese

6 TB pumpkin butter

1/3 cup chopped pecans

2 TB crumbled, cooked bacon pieces

2 green onions, finely chopped

Beat cream cheese with pumpkin butter until smooth and creamy. Mix in the rest of the ingredients. Refrigerate or serve immediately. Serve with crackers or pretzels.

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!

The Sandwich Generation

I am the definition of the sandwich generation. I'm taking care of my family and my mom. I help my grandma and my oldest brother. Sometimes I feel like I take care of everyone, but myself!

My mom is having surgery next week, so I'm madly trying to figure out where the kid will be when I'm taking care of her. Menu planning and grocery shopping so they have quick and easy meals to eat. Cleaning my house so that I don't come home to a total disaster. Because Thanksgiving is a week after her surgery, I'm trying to cook ahead and freeze and plan for that as well.

My sister in law suggested pizza for Thanksgiving. That would be fine with me!!

Compared to a lot of people, I've got it easy. I took care of my dad before he died, but mom was fine then. My mom takes the brunt of my Grandmothers' cares. I have a brother who helps out with mom. I don't have anyone living with me and I don't have to care for inlaws or other extended family. I know people who have a parent living with them, several of their own kids, and they care for many of their extended family.

I shouldn't complain, but I'm feeling very frazzled right now! I'm thinking we're going to be eating a lot of sandwiches for dinner in the next few weeks!

So, it's sandwich recipes I share today. They're quick. They're comfort food. They're easy. And clean up is a breeze.

Peanut Butter Cup Grilled Sandwich

This is a treat, not necessarily dinner, but add a big glass of milk and some carrot sticks and fresh strawberries and I suppose you could rationalize that the peanut butter IS protein! Serves 4 at 5 Weight Watchers Points per serving.

8 slices light bread

4 TB peanut butter

4 TB mini chocolate chips

nonstick cooking spray

Spread one tablespoon peanut butter on four slices of bread. Sprinkle with 1 TB of mini chips on each slice. Top with another piece of bread. Preheat a nonstick griddle or pan over medium high heat. Spray with nonstick cooking spray and add sandwiches. Spray the tops of the sandwiches. Cook until browned on the bottom, about 5 minutes. Flip and brown the other side.

Midnight Snack Attack Banana Split Sandwich

On a similar note, this sweet sandwich is really dessert. Coming in at a whopping 9 WW Points, you've got to plan ahead for this one!! I suppose you could lighten this one up with light bread, get rid of the butter, but it's just fabulous on it's own. I got this recipe from Cooking Light. Great magazine, but many of the recipes are a bit fussy and higher in calories than their magazine title implies.

2 (1-ounce) slices firm white sandwich bread, divided
1 teaspoon butter, softened
1 tablespoon creamy peanut butter
2 teaspoons honey
1/2 teaspoon semisweet chocolate minichips
1 large strawberry, thinly sliced
1/2 small banana, cut lengthwise into 3 slices (about 2 ounces)
1 tablespoon pineapple jam

Spread one side of each white bread slice with 1/2 teaspoon butter. Combine peanut butter and honey; spread over plain side of 1 bread slice. Sprinkle with chocolate chips; top evenly with strawberry slices and banana slices.
Spread pineapple jam over plain side of remaining bread slice. Carefully assemble sandwich.
Heat a small nonstick skillet over medium-high heat. Add sandwich; cook 2 minutes on each side or until lightly browned.

Souper Easy Beef French Dip

Serves 8 (at least, I think it's more like 16 because we don't eat large servings of red meat) at 10 WW Points per serving. Now, this calculation includes all of the au jus, so it's probably much less than that. Serve on light buns to cut the total down from 10 Points to 9. Serve with Point free raw veggies or a big tossed salad. Sweet potato fries are also good with this.

4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
French rolls

Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
Preheat oven to 350 degrees F (175 degrees C).
Warm rolls in the microwave or toast under your broiler.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Some other quick sandwiches. I can't even call them recipes:

• The "Busted" Egg: My dad named these, I think. Serve a fried egg or two with the yolks "busted" on toasted bread. You can add cheese, sausage, ham, or bacon.
• The Reuben or Rachel: Corned Beef or pastrami on rye, with Swiss cheese and sauerkraut, grilled.
• Cheese Toast: in a toaster oven or under the broiler, place bread with a slice of cheese on top. Toast until cheese is melted and bread is toasted.
• Glorified Grilled Cheese: add bacon and avocado, tomatoes, ham, sprouts and tomatoes, smoked turkey, roasted red peppers, caramelized onions, etc.
• Peanut butter and honey, grilled or cold.
• Open faced: poached egg, roasted asparagus, and fat free mayo mixed with hot sauce on toasted ciabatta bread; turkey, roasted red peppers, and Muenster cheese, toasted; avocado, sprouts, and your favorite cheese, toasted; sourdough bread, arugula or other spicy greens, thinly sliced roast beef, horseradish sauce or blue cheese crumbles; ciabatta bread, broiled portabella mushroom cap, roasted red peppers, Parmesan cheese.

Smashed Taters

I'm so sympathizing with my neighbor. She and I (and her husband and I) have been debating election issues since Sarah Palin was announced as the Republican VP candidate. Poor M, she came over wearing a Palin supporter t-shirt just as I had received word of the Obama Waffles. And, just when I was PMS-ing to the max. She got an earful and the intense debates began from that point forward.

So, I was thinking about what she should do with all her pent up angst about Obama's election. I cheerily told her, "It's going to be fine," but I'm sure my euphoric bliss didn't really communicate just how sorry I was for her.

When Bush won again four years ago, I had also just lost my dad. Needless to say, it was a sad time in my life AND I was grieving for my dad too. With all that going on, I baked a heck of a lot of bread. I needed to knead and muscle and make something submit to all my anger and sadness. Bread was a good victim.

For my neighbor, though? I suggested Smashed Potatoes. Nope, not mashed potatoes. These are smashed and you can take a lot of satisfaction in doing so.

Yes, I'm a liberal, but I'm not without sympathy. McCain's last speech was heartfelt and classy--a side of him that I wish we would have seen more of AND the side of him that made me respect him in the first place. (Don't get me started on Palin. I'm still detoxing.)

Here you go. Smashed potatoes. They're a great side dish and you could top them like potato skins for a fantastic appetizer.

Both parties agree, smashing root vegetables is highly enjoyable.

Smashed Potatoes

Please figure Weight Watchers Points as you would red potatoes. Be sure to include any oil or toppings that you use.

small red potatoes--as many as your family will eat

sea salt

freshly cracked black pepperyour favorite herbs: rosemary, thyme, and/or marjoram are good-- herbs are optional

olive oil or nonstick cooking spray

Scrub potatoes. Cut any that are large in size, so that all are relatively the same size. Cook in a large pot of boiling, salted water until tender. Drain completely. Preheat oven to 425 degrees. On a baking sheet sprayed with nonstick cooking spray or brushed with olive oil, place potatoes so that there's room for smashing between them. Smash each with a potato masher or a fork keeping them just rustically smashed, not mashed! Spray potatoes with nonstick cooking spray if you're watching your calories or drizzle with olive oil. Sprinkle with your favorite herbs and season with salt and pepper. Bake for about 25 minutes or until edges and tops are crispy.

You may top with bacon bits and cheese and serve with sour cream if you want to go completely potato gaga.

The Five

Sight

Land of a Hundred Wonders by Lesley Kagen

Gibby survived an auto accident that claimed the lives of both of her parents. She survived, but she's NQR (not quite right) and now lives with her Grandpa. This book is filled with Southern charm and characters. Set in the 1970s, you get a peek into the way of the world there and then. This novel has a little mystery, a little romance, and a lot of humor. Gibby's inside view of a head injured patient was fascinating to me. It was an easy read, a nice story, and a great way to spend a few hours.

Thanks to Booking Mama for this recommendation. You can follow a link to her blog on the right sidebar of mine.

Sound

Spring Awakening The Original Broadway Cast

Warning, you just might sing along. This isn't one that you want to listen to with the kids around, the lyrics are explicit. This musical is based on Frank Wedekind's scandalous 1891 drama, but kicked up a bit with modern rock music. Teen angst is universal. This musical is filled with "rage, frustration, confusion, excitement, joy, anger, and of course budding lust of those hormone-driven years" (Elisabeth Vincentelli). Unfortunately, this musical is closing on Broadway. I had so hoped I would get to see it.

Scent

Clove oil. I just love essential oils and clove is one of my very favorites. I have some sprinkled on some scentless potpourri and it's making my first floor smell like I'm baking or like those oranges studded with cloves.

Taste

Crustless Pumpkin Pie. So simple and hits that pumpkin pie craving without going overboard. Simply purchase a can of pumpkin pie filling, mix a directed using fat free evaporated milk, and bake in a 9x13 inch pan until a knife comes out clean, about 30 minutes. Cool and top with fat free Cool Whip. Serves 12 at about 1 Point per serving.

Touch

I got a beautiful hand painted antique plate at a thrift store this morning with my mom. It's muted shades of blue and gold with a Dutch windmill. Very soothing and very well painted. Mom and I love to go antiquing, but we don't like to pay antique store prices, so we go and search garage sales and thrift stores. I also got a great coat for our little dog who gets really cold in the winter and a Puzz3D for Young One.

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.

I'm a Little Bit Crunchy

I was called a tree-hugger recently and secretly, I was a little pleased, but also I found it pretty funny. I'm not a typical tree-hugger. I live in the 'burbs. I don't wear clothing made of hemp or attend protests. I'm not Vegan and I don't drive a hybrid. Yes, stereotypes these are, but I think the name tree hugger in itself is a stereotype. We've just got to think of a better name. Hugging trees can lead to bark scratches on your face; a look I find rather unpleasant.

I was raised to respect our environment. That phrase, "Take only pictures, leave only footprints" was family law, but we didn't use that cutesy phrase. My dad would have choked on it. Hey, I choke on it, but if it works, so be it.

I've been known to delve into other people's garbage to take out recyclables. I limit my carbon footprint (another little catch phrase that I think is stupid). I don't buy bottled water. I've been bringing my own shopping bags to the market for years (thankfully, people rarely stare now!) I don't use my car very much and when I do, I combine trips as much as possible.

I do everything I can to make sure that my son's world will be better than my own. It's the tree-hugger name that I don't like. It lends this sort of us versus them feeling. It labels like minded people with something that isn't very well received by other folks. In fact, it's getting just as big of a rap as liberal now is. I think there's got to be another title that isn't quite as polarizing. I'm a wordie. I love to play with words and I can't for the life of me come up with another title. What I want is a word that means, I'm not an extremist, I'm just doing the best I can to limit my impact on the world without being political, vegetarian, a hippie, a Birkenstock wearing mom who makes her kid eat Kefir and Tofu, or a radical. Environmentalist is a whole mouthful and doesn't quite hit it.

If anyone can think of a word for those of us who don't quite fit into the tree hugger mold, let me know. I, for once, am speechless.

Crunchy Granola

Finally, a lighter version of granola, which those of us who are watching what we eat know can be a major diet breaker. Granola, so called health-food, is typically full of fat and calories. This granola recipe still provides high flavored crunch with less fat and calories and comes in at 3 Weight Watchers Points per serving.


3 cup(s) rolled oats
3 cup(s) ready-to-eat puffed rice cereal
1 cup(s) Perky's Nutty Rice Cereal (in your Natural foods section) or Post Grape-Nuts
1/4 cup sliced almonds

Syrup:
2/3 cup(s) unpacked brown sugar
2 tsp ground cinnamon
2/3 cup(s) water
1 TB real almond extract
1 TB real vanilla extract

After baking:
1 cup(s) raisins
1/2 cup dried cherries

Place brown sugar, cinnamon, and water in a saucepan, heat over medium high heat until almost boiling. While heating, place oats, cereals, and nuts in a large, greased baking pan. Mix to combine dry ingredients. Once almost boiling, remove syrup from heat and stir in flavoring extracts. Pour syrup over dry ingredients and granola well to combine. Press with back of spoon to form some granola clumps (the technical term for this is smooshing). Bake at 300 degrees stirring often until toasted, about 30 -40 minutes. Cool on wax paper. Stir in raisins and dried cherries.

I like to bag this recipe in individual 1/2 cup servings to keep portion control easy. Young One loves to take this to school as a snack. It's wonderful as a stand alone snack and great with yogurt or fresh fruit and yogurt.

The Housewife--Stretch a Buck Cleaning out the Cupboards

A while back I decided to use up all the sample size shampoos, conditioners, shower gels, soaps, and lotions that we've collected on assorted hotel stays. I'm still using them up. Still. I can't believe how long I've made this last.

My next quest? The kitchen cupboards, refrigerator, and freezer. I want to defrost my extra freezer and the only way that's going to happen is if I start using up what's currently in it. That means some creative menu planning. Same goes for my kitchen pantry. I have so many things in there that I bought and then didn't use for whatever reason (mostly because after doing the shopping and actually living with the menu I planned, some of those recipes didn't sound as appealing as when I was making my lists!).

I am so fortunate to have abundance. I found myself complaining that I was eating, once again, a leftover meal that was really quite delicious. After three days of it at various meals, I was pretty tired of it, but then I remembered that I was fortunate to have it and should quit my whining.

We're living in a country where people who have never been poor before will be. We're living in a country that is tottering on the edge of bankruptcy. I am so lucky that my husband has a wonderful job, we have a beautiful home, and we have enough. I have abundance.

At first, when I started my inventory of what I needed to use up, I was pretty discouraged. What the heck am I going to do with this list? Here's what I came up with. I think it sounds pretty great now! Once again, it's a case of how you look at things. My glass is definitely more than half full.

Menu

French Dip Sandwiches with Au Jus
Organic Baby Carrots
Baked Potato Wedges

Braised Pork Chops with Sage
Cornbread Stuffing
Zucchini and Corn Saute

Grilled Chicken Tenders
Brown Sugar Roasted Squash
Parmesan Roasted Cauliflower

Red Beans and Rice (thanks Heidi!)
Tossed Salad

Chili (thanks Darcie!)
Cornbread

Pierogies with Caramelized Onions
Steamed Green Beans
Tossed Salad

Blueberry Pancakes
Turkey Bacon
Fresh Fruit

Slow Cooked Pulled Chicken with Roasted Red Peppers and Feta
Rice
Steamed Mixed Vegetables

Clean out the Cupboards Pasta Toss
(penne, crab, roasted red peppers, mushrooms, and any veggies I can find)

Pan Fried Polenta with Creamy Tomato Sauce
Tossed Salad
California Blend Veggies with Cheese

Potato Leek Soup

Biscuits

Fruit Salad


Snacks and Treats:

Crustless Pumpkin Pie
Homemade Granola
Banana Pudding
Banana Muffins
Pull Apart Cinnamon Rolls

The Darndest Things-- "My mom takes pictures of our food. Weird, huh?"

One of Young One's friends was over. He asked, "What do moms do all day, anyway?" "I don't know," Young One said, "My mom takes pictures of food. Weird, huh?" I won't tell you what his friend responded with. It had something to do with laundering underwear, but it came out in the kid translation of a possible mom rant. Pretty funny stuff and I definitely have to tease his mom about it.

Yes, I take pictures of food, occasionally. I also am the family photographer. I'm rarely in pictures because of it. I'm definitely working on handing over the camera so that it actually appears that I did attend family events and vacations.

Food photography is really hard. Real food isn't really pretty. Our appetites are visually stimulated and some food photography out there just doesn't do it for me. Heck, some of mine doesn't do it for me. I love to try, though.

When I owned my food business, I once spent six hours with a film team filming what was to be less than four seconds of our television commercial. Yes, six hours for four seconds. It involved pasta, and steam, and oil glazed vegetables. The things we did to make that four seconds of film actually look delicious would turn your stomach. No, the dish was not edible when we were done.

That filming experience is in the top ten of the most challenging things I did for our business. I remember feeling like a wet noodle myself from all the hot steamy water. The photographers made it much easier than it could have been and their vision led to a great commercial.

So, yep, I sometimes take pictures of food. My shots are usually pretty quick. I take a bunch, change the lighting, backgrounds, etc and hope for a good one to pick from. I will never be a food stylist. One of our old neighbors was and I'll never forget how she told me they varnished the turkeys for the holiday cookbooks (yuck!). I have fun with it and hope that maybe I can provide some representation of something I'm cooking up.

This food blogging is a pretty funny hobby when you think about it. Maybe the kid's got it right.

Pretty Ugly Chicken Patties

Serves 5 at 5 WW Points each.

1 pound uncooked boneless, skinless chicken breast
1 1/2 cup fat-free skim milk
3 tbsp onion
1/4 tsp cayenne pepper, to taste

1 cup Panko crumbs

Cut chicken into cubes. Place in food processor with milk, onion, and cayenne pepper. Pulse until coarsely ground. Set aside. Place breadcrumbs onto a plate. Season with salt and pepper if you wish. Preheat a nonstick pan that has been sprayed with nonstick cooking spray over medium heat. Spray your hands with a little nonstick spray. Form ground chicken into 5 patties. Dip both sides into bread crumbs and place in pan. Cook about 5-7 minutes per side or until juices run clear and patties reach a temp of 180 degrees inside.

I serve these on buns with chopped roasted red peppers, lettuce, and spicy mayonnaise. Or top a salad. Or serve like chicken parmigiana with pasta and bottled sauce. They're very versatile and, although pretty ugly, they taste great!