Being my dentist. 

No joke, just ask my mother– Trust me, this is something she would remember.

All throughout my childhood, poor (aptly named) “Dr. Silver” would end our appointments MUCH more silver-haired than he was at the beginning. Literally having to chase me around the dental chair (his breath reaking of Luden’s licorice-flavored cough drops)–I would shreak the same way I would when my mother would come at me with a comb after washing my waste-length hair (these were the days before the invention of cream-rinse or conditioner–so don’t judge me harshly until you’ve experienced this nightmare yourself). 

Anyway, the doctor would beg (I mean beg) my mother to ”pleease” take me to another dentist–but no, Dr. Siver was stuck with me.  

The only thing worse than being my dentist is being my husband either before or after I visit the dentist–especially if it was like today–when I HAD to go because this past weekend, when having a grand-old time at a wedding, my back tooth split in half and I had to spit it out into my napkin (lovely, I know).

Here’s the $64,000 question: How does someone break a tooth while eating quinoa??

So, I went to see my dentist today and I just felt so badly since she happens to be the MOST WONDERFUL dentist–actually she’s one of the kindest, most gentle, caring people I’ve ever met…and the poor thing is the lucky dentist that’s now stuck with me. (No, I didn’t make her chase me but I was shaking (quaking) like Mango does before she gets her yearly shots)… I kept trying to snap myself out of it by reminding myself (internally) “Lauren, there are people enduring chemo therapy!” Oh, today I was a mess–it’s so embarrassing.

Then, poor Jon–When I got home–he answered the door (and, after seeing me leave the house this morning all bent out of shape in fear) I could see him looking at me–wondering if I was going to snarl or smile.

Can you guess?

So, I did what I always do when I need to feel better. I started to cook…and cook…and cook. I even decided to make a celebration birthday cake since we’ve got a birthday girl on June 24! (Oh please, you already know that, two blogs back, I spoiled the gnocchi surprise–And, anyway, in this family, this particular cake is not ever a surprise–after all these years, it’s considered a birth-right.   

So, what did I learn today?

1) It’s not easy to be strong when you have people putting needles into your gums.

2) Using ones bare hands to crush Oreo cookies is EXTREMELY therapeutic when feeling unraveled.

3) My husband still loves me, even after being a brat. I’m a lucky girl.

Tonight’s din-din: grilled whole fish, fresh vegetables and garlic toast. I’m looking forward to being able to chew! 

To read my blog on how to make the ice cream cake, click here. And, click here for to see the video and here, for the printable recipe.

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Ok, I get it–I need to blog more often. Believe me, it’s not for lack of wanting to but I’ve been so busy teaching (with all the inherent shopping, schlepping and prepping), life-coaching my individual clients and taking care of my family, that I’m practically comatose after the dinner dishes are all dried and tucked away. Yesterday, after teaching cooking all day in Brooklyn–I was so exhausted that in insides of my ears hurt and the only way to get a second wind, so I could cook dinner for my family, was to turn on the radio and start to dance around the kitchen. (By the way, this really shifted my energy–I felt so much better once I allowed myself to be moved by (and to move to) the music (on a classic rock station on XM) that my dog, Mango, (after first looking up at me like I had lost my mind) she became so excited that she started to jump and wiggle along with me!) 

So, after saying to myself “Lauren, people are going to think you’re ill or (worse)–that you’ve stopped living with opinions and have nothing to say” I’ve decided that it’s time to finally connect. (It’s a bit like when you’ve waited too long to call a friend because you feel like there’s just TOO much to say so you put off calling –and then feel guilty–and then end up forgetting all the things you would have told them way back when those things felt important to share (I knew you’d understand…).

I’m glad I got that off my chest!

Ok, so about the food. I’m “in process”–Meaning, I’m working on some stuff that’s important to me and I’m not 100% finished so I haven’t wanted to blog about it but I’ve decided to let you in.

One of the things I’ve been working on (and very excited about) is homemade potato gnocchi. (Personally, I never liked gnocchi–only had it once and it was so heavy and monotonous that I couldn’t figure out what the big attraction was until one day my son’s girlfriend Jenn told me that her “all time favorite food is potato gnocchi–just like grandma makes.” And so (you know me…) ever since that night I’ve been driven (I’m tempted to say “haunted” or “hounded” but both seem too dramatic and/or negative–and this feeling of wanting to understand Jenn’s devotion to gnocchi was the opposite of negative–Actually, this feeling is what makes me tick, tickled and, yes, turned on to the ever deepening ways to experience deliciousness!) Now was my chance–I finally had a real reason–a person–to help me get inside what makes gnocchi so adored by so many. The plan is to reveal my light, tender and scrumptious darlings for Jenn’s birthday dinner–it’s coming in June.

Yes, you might be saying to yourself “Lauren, shut up! Why would you want to spoil her surprise?!”

Well, it’s been done already…Jon (my adorable husband who, like me, is just so excited by this gnocchi) spilled the beans to Jenn in a restaurant. He said “Jenn, get ready, Lauren is working on potato gnocchi for your birthday and it’s SO delicious–you’re gonna love it!”  As the words were coming out of his mouth, I wanted to yelp “NO, PLEEESE…..DON’T SAY IT!” First, because I wanted it to be a surprise–but mostly because of the PRESSURE that I now feel! HOW CAN I, A JEWISH GIRL FROM LONG ISLAND, A GNOCCHI VIRGIN, POSSIBLY MEASURE UP TO JENNIFER’S ITALIAN GRANDMOTHER’S HOMEMADE MASTERPIECE? (Oy vey.)

Anyway, this particualr blog is not to tell you how to make gnocchi–that’s coming–this blog is to show you how WELL I’m doing! Take a look at this…

I am now a HUGE gnocchi fan! Ok, gotta go. (My blogging slump is now officially over.)

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As the mother of three grown kids, do you think me doing this (below) marks the end of something?? 
 

I’d really like to think it’s just the end of the beginning.

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Jon, my husband, has always been my muse.  He says things that make me laugh, he provokes me to wonder, to debate, to investigate and, once I officially solidify my thoughts, his supportive nature makes me brave enough to share those thoughts with the world. I’m inspired by his calmness and also by his ability to take a passionate stand. I’m continually surprised by his unique combination of incredible strength, intellectual smarts AND an ironic inner innocence–this sweet desire to trust, when there’s so much (everywhere) to instigate wariness.

Like just the other day–We were at the airport going to Florida to celebrate my father-in-law’s 89th birthday and Jon says to me “Lauren, do you think they’re going to give us something good for lunch on the plane?” I said …”Jon, they just made us pay $20 extra for each piece of luggage…Do you really think they’re going to “give” us lunch??”

And– when I see Jon eating fruits and vegetables without necessarily washing them first–just “because” they’re labeled “ORGANIC! (Of course, this always drives me crazy…)

Just like when a mother sees a child about to put a dirty grape into their mouth –I immediately feel my adrenals kick in, wanting to protect my husband– So, I’ll blurt “Jon, wash that!” His reply? “Why? It’s organic.” (“Oy vey,” I always say…)

Listen, if you (who are reading this) are anything like Jon–please hear this! Even if you buy vegetables and fruit from a store that swears up and down, all about the purity of the soil used to grow their wares, this has NOTHING to do with the need to wash things before you eat them.  The word “organic” simply indicates that those doing the growing had a certain level of both consciousness and conscientiousness, which is good (very good, indeed!), but that’s ALL it means.

Here are some things that the word “organic” DOES NOT address: The personal hygiene of the people doing the harvesting and packaging, the cleanliness of the floor of the farm-facility (or of the truck) that transports a crop–AND, it also doesn’t relay any information about the integrity of the destination (the place where you’ll make your purchase). And, even if the place is pristine, there is NO WAY to know if, five minutes ago, a person who was standing where you’re standing now was wearing shoes that have remnants of lovely things like dog poop– And, what happens if this person drops a gorgeous head of organic lettuce on the floor–and this person (with the dirty shoes) puts back that head of lettuce to get one that didn’t fall on the floor… (You get the picture).

My apparent paranoia is not unfounded. I’ve been in well-respected “gourmet” shops and have seen merchants place a seeping package of raw pork directly on top of a batch of fresh muffins (unwrapped muffins!)–I’ve seen freshly roasted chickens, sitting out in the open where customers have coughed and/or sneezed directly on top of them and then just walked away–totally oblivious. I’ve seen tubs of peeled garlic fall on the floor, sending the little nuggets all over a dirty floor and then watched, as the shop-keeper simply scooped them up and dropped them right back into their container. Oh, I’ve seen a LOT, trust me.

The point: Although, at times, I do admit that it would be nice to be more like Jon and just assume that produce labeled organic guarantees that it’s spanking clean and ready to meet and greet one’s saliva, I truly don’t suggest it–I do love, though, having a partner that continually keeps my head and heart fully engaged. I guess that’s what having a muse is all about…Laur

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I have the flu. (Boo-hoo.) I was going to make my son’s birthday dinner this weekend, but I’m just too sick. OHHH, I get so mad when I’m too tired to cook– (OK, so I’ve decided to let you see the over-achiever in me because I’m just too sick to hold it back and play nice). I had it all planned… I was going to make Ben’s favorites!

Oh well–I guess there’s always next weekend.

Since last Monday, here are the three highlights of my cooking and eating experiences ….All of which, by the way, are nothing to sneeze at.

Ta-dahhh…

Ginger-Garlic-Red Pepper Tea: This is AMAZING!! Just put peeled, minced fresh ginger (use more than you think you should) into a pot and add a couple of cloves of minced garlic (use way more ginger than garlic, but don’t be afraid of the garlic, it’s surprisingly delicious in this drink–just be light-handed). Then, cover generously with cold water (Figure about 3 generous tablespoons minced ginger with 2 small cloves garlic and 3 to 3 1/2 cups of water, for a couple of large mugs. You can evenutally increase the ginger (and even the garlic–albeit in small increments), as you continue to make this drink … Having said this, although really delicious (and healthy), you should know that too much garlic,especially for the uninitiated, could give you a sore stomach. Add a nice squeeze of fresh lemon (one good wedge–don’t go overboard here). After squeezing, drop the lemon wedge into the pot and bring the water to a boil, uncovered. Turn the heat down to low and add a shot of cayenne pepper. (Again, start easy … if you can take it, add a bit more the next time around–Sheesh, I’m SUCH a mother!). Simmer for 7 to 10 minutes, then strain (through a fine-mesh sieve) into a mug (or a few), pressing on the solids to capture more of their flavor, and sweeten to taste with honey. Then just slowly chug-a-lug. (This is VERY good for you (and me)!

And…

A big-fat mug of piping hot chicken stock …

Do you notice the dark, gorgeous color of this chicken stock? This indicates an extra savory flavor and it's because of a deliberate move on my part. (READ ON!)

Now, trust me, this is not just any brew. It’s one of the most healing things a person with a cold or flu (or a sad heart) can drink.

Funny…my daughter, Jessie, told me that she told her friend that I had the flu and her friend said “Oh no…who’s going to make Lauren chicken soup??” Actually, it’s not so funny, since I know that many of you who are reading this wouldn’t do what I do (for myself) when sick.

Soooo, here I go, on my soap box about the virtues of always having chicken stock in your freezer…

This is so important because it’s precisely when someone in a household is feeling lousy that chicken stock is so valuable–Yet sometimes we’re just too busy (or sick!) to be able to drop everything (or even stand up, for that matter) and put up a vat of stock… and then strain and chill it..and then wait for the fat to rise …and then, after removing all the fat, to finally have something worthy of you and your family–especially when feeling ill–which is, pure chicken stock or, as I usually refer to it “liquid gold.”

The point is, that if you don’t have chicken stock on hand–then, when you realize that you or someone you love could really use it (by the time you finally get it) the person “in need” is out of luck!

So, although sometimes we just can’t make stock (on a given day) that doesn’t mean that we can’t choose to use some of the time that we DO have to take care of those busy, perhaps extra-needy days (and nights) ahead.

Take me, for instance…I’m sick. So, I could either lay in the bed and die or I could resort to slurping something from a can or I can do what I did– I went to my freezer and, in addition to thawing some stock to drink straight as a healing brew I created my third masterpiece of the week.

Chicken soup with assorted vegetables, over egg noodles...

Although certainly not a “birthday dinner,” this meal made me as happy as anyone can be, whether or not feeling miserable with a cold/flu.

So, take it from one who knows…whether you’re really busy or feeling lousy, homemade chicken vegetable soup, served over a bed of freshly cooked egg noodles is not only incredibly soothing but it’s equally doable– If you’ve set up correctly ahead of time.

So, let’s get down to business.

First: You need to have tubs of de-fatted chicken stock in your freezer.

I keep containers of all sizes in the freezer, but the most user-friendly capacity seems to be quart-size.

Oh, by the way… you can see me doing this (the entire process of making stock, removing the fat, etc.) in an on-line video, or in my DVD series and it’s also in my cookbook and there’s also a formally written recipe in the Great Recipes section of this website. I’ve also done a video on how to do this exact procedure when you need to take a short-cut AND how to simultaneously replenish your stock supply! (Now, you must admit, I get an “A” for effort…)

Second: Although it’s not a big deal to prep a few fresh vegetables, when really busy or when you’re sick as a dog (but want to eat well) it’s a great help to have some cut up aromatic vegetables stored in the freezer, in a doubled-freezer bag.

Vegetables like these…

Cleaned, trimmed and cut up yellow onions, carrots, celery, leeks are all perfect for putting together a quick pot of soup...

Avoid pungent vegetables like cabbage, asparagus, broccoli, cauliflower, etc. Their flavor is way too bossy for this. And, make sure to dry your prepped vegetables well since overly wet pieces will likely develop ice crystals in the freezer which can adversely affect flavor and texture. Doubling the bag also helps the vegetables to maintain integrity.

I also usually have cleaned fresh spinach in the refrigerator…

After cleaning and spinning the leaves dry, I wrap them in paper towels and then place them (still wrapped in the paper) in the refrigerator in a sealed heavy-duty plastic bag.

I also always have frozen peas and I usually have some sliced mushrooms in the fridge (buttons, creminis, shiitakes … any or all of them–they’re equally great.)

So now that we’ve covered the vegetables…

Put the frozen stock into a pot…

Frozen chicken stock being thawed and brought to a boil, over direct heat...

Here's that same chicken stock coming to a boil...

OK, OK don’t give up now, just because you don’t have chicken stock, spinach, mushrooms (blah, blah) in the house…You can plan ahead for next time! For now, you can just make a broth with cut up vegetables (onions, carrots, celery and leeks). Just cover them with cold water (add some Italian parsley (not chopped– after rinsing, just throw in the whole bunch-stems and all), maybe a few thyme sprigs and some crushed garlic) and then bring the liquid to a boil. Turn the heat down to low and simmer for 30 minutes to 2 hours). Strain out and discard the solids. You now have a clear, delicious vegetable broth to become the base of your soup!)

Now…If you want poached chicken in your vegetable soup, that’s great (you must not be that sick)…

Although technically, you could simmer the chicken along with the vegetables (like when making stock) but, because this is for soup NOT stock, things are different. This is because, when making stock, maintaining the texture of the chicken is much less important than coaxing every drop of flavor from the bird, the bones, the vegetables (from everything in the pot)–that’s the real goal. So, by the time the chicken has offered all of it’s goodness, the vegetables will be overcooked and there would also be all this rendered chicken fat in the broth — not exactly the healthiest way to go. So, the best thing to do is to gently poach the chicken in one pot and make the soup (using thawed, de-fatted chicken stock or strained vegetable broth) in another.

Here’s how: Take a whole chicken (3 to 4 pounds) that’s been halved and rinsed well. (Also, while at the market, as an optional–and extremely flavorful– addition, purchase some bony backs, necks and/or wings and, after rinsing and drying, keep them separate, for now). Put the halved chicken in a 6-quart pot with some of the same kind of vegetables (carrots, onions, leeks and celery) and cover all the solids with cold water. Add some whole black peppercorns and Italian parsley and bring the liquid to a boil, over high heat. Just as the water comes up to a boil, reduce the heat to low, cover the pot and simmer for 30 minutes (make sure the liquid is gently simmering before you start timing). Turn off the heat and allow the pot to sit, undisturbed, for 15 minutes. Uncover the pot and allow the solids to settle down for 15 minutes, then remove the chicken and allow it to become cool enough to handle. (Leave the pot used to poach the chicken (with the liquid and vegetables) on the stove, on a turned off burner, for now.)

Meanwhile, (back to this optional (and extremely flavorful) step), while simmering the chicken, preheat the oven to 450F. Lay the backs, necks and wings and gizzards on a shallow baking sheet and scatter some coarsely cut up yellow onions over and around the chicken pieces. Season with salt and pepper and place the sheet into the preheated oven and roast for 30 minutes, or until crisp and golden.

Like this…

So, here’s my “pep talk” for choosing to include this step:Browned bony poultry pieces (from chicken and/or turkey) gives an enormous boost to the color, savory flavor and texture of the finished stock. The next time you roast a chicken, after carving off the meat, you can stick the carcass into the fridge (or freeze it) to use as your “browned” component in your next pot of stock. The poultry pieces featured in the photo above are turkey necks mixed with chicken backs…both of which lend real character to a pot of stock. The point I want to stress is that regardless of the type of poultry used, once you brown them with onions and then add this to the pot, your finished stock will be greatly enhanced.

OK, back to the poached chicken, if using…

Once the chicken is cool enough to handle, separate the meat from the skin and bones. Cut or tear the meat into bit-size pieces and put them aside, for now.

Poached chicken, ready to be added to a pot of soup (also great for chicken salad!)

Place the skin and bones back into the original poaching pot (now is also the time to add your browned pieces and any stray raw backs, necks or gizzards from the freezer. (Every time I bring home a raw bird, after cleaning it, I always freeze the neck and gizzard. That way, I always have some frozen “parts” to use to embellish a pot of stock…Just drop them in, frozen.) Oh…and I don’t include the liver here–they make stock cloudy and cause a bitterish taste–although totally delish when seared to perfection…but that’s another blog, entirely).

If you’ve browned bony pieces, after adding them to the pot, degalze the pan by adding water to the baking sheet and placing it over direct heat (on the stove).

As the water bubbles up, use the flat-edge of a spatula (preferably wooden) to dislodge any caramelized bits of poultry and onions). Scrape all this goodness into the pot. Bring the liquid back to a boil, then reduce the heat to low and simmer for another hour or two, with the cover slightly ajar. You can add more vegetables (fresh or from your freezer bag) to the pot, if they can fit (or you can always transfer things to a bigger pot…). At this point, you are now making stock…to be used in the future, for whatever purpose you wish.

As you simmer, use a fine-mesh skimmer to remove any scum that rises to the surface…

Above is a small pot of stock, being made after poaching chicken to use for soup…

Here’s a bigger pot of stock, simmering and being skimmed…

This grayish substance is just some impurities from the bones being released. Not harmful, just not appetizing...

Here’s what a skimmer looks like…

A new small batch of chicken stock that's about to leave the stove...

Here are two big pots of stock, ready to be removed from the stove (obviously, this is done on a day when you're NOT busy or sick...but doing this will make those types of days much more healing...

Now, all you need to do is to let the broth cool a bit, then strain it, discard the solids, chill the liquid and (after 24 to 48 hours) remove the fat. So, now, you’ve not only just poached your chicken for your soup but you’ve also helped to replenish your stock supply! Stick it in the freezer for the next time you need it bad…

Which is how we began (remember??)

A brief recap, so you remember what we’ve done, so far…

So, if you had chicken stock in your freezer, you now have it thawed in a pot. If not, you’ve got an assortment of cut up vegetables (either freshly done or from your stash in the freezer) and used them to make a vegetable broth and to poach chicken, to use in your soup (the addition of poached chicken is an optional step). If you’ve poached chicken, you now have the cooked meat in one bowl and you’ve used the skin and bones to enrich the broth used to originally poach the bird. If you’ve got some roasted poultry parts (with onions), you’ll add them to the poaching pot (along with the deglazing liquid), when adding the skin and bones. After simmering, you’ll strain and discard the solids, chill the broth, spoon off the fat (which is when the liquid is finally deemed “gold”) and freeze. Don’t season–not until you’ve decided how you’ll be using the stock.

Oh, and you can freeze the rendered fat to use when wanting to make authentic versions of ethnic dishes like chopped chicken liver and matzo balls.

Now, here’s how to make soup…(Which, if you’ve set yourself up correctly, is really quite simple, despite the gargantuan length of this blog…)

If you have the time (and strength), cut up some fresh vegetables (the same ones used to make the broth). Or, if too sick (or too busy), just use more of the vegetables that were frozen.

You now have two choices:

First (my personal preference): Melt some butter in a saucepan and, when hot and bubbling, add the mixed vegetables to the butter. Saute the vegetable just until softened and fragrant, about 4 minutes, uncovered. Season, to taste, with salt and pepper.

Or…
Leave out the butter and just add the vegetables directly to the simmering stock (or vegetable broth).

Bring the liquid to a brisk bubble, then reduce the heat to low and, if you’ve got them, add a handful of grape tomatoes (whole) and simmer, covered, just until the vegetables are tender, about 10 minutes. Uncover the pot and add the cooked chicken meat (if using) and some thawed frozen peas (the best way to thaw peas is to submerge them in a bowl of cold water (not hot water). Hot water tends to leave peas puckered looking… (See, it pays to keep reading long blogs. You get these little juicy tid-bits of info!).

When hot throughout, turn off the heat and add a BIG handful of cleaned fresh spinach (use two handfuls, if dainty) and allow the leaves to wilt,which happens almost immediately. (The best time to add the spinach is right before you’d like to serve so, if wanting to serve later, wait with the spinach until you’ve reheated the soup until piping hot. If serving leftovers, add more spinach–again, once the soup is hot.) Chicken soup should be well-seasoned, and now is the time to do it.

To serve: Eat this soup very hot either “as is” or over a bed of cooked egg noodles or rice …or, if you’re up to it, a light and tender matzo ball couldn’t hurt! (By the way, matzo balls freeze really well…just plop them into a tub, filled with chicken stock and leftovers can freeze in the finished chicken soup). Thaw overnight in the fridge and reheat very gently.)

The point of all of this (from me to you): Although we might grow up and leave our parents home, that doesn’t mean that we, as adults, don’t still need to feel nurtured. We just have to do it ourselves. And, if you’re a parent who wants to feel able to, at whim, provide an extremely healing environment for your kids (while also setting a positive “self-nurturing” example), taking the time (making the time) to do things like prepping fresh vegetables and making stock, in advance, are two great ways to help –especially when you or somebody you love is needy. OK, I’m going back to bed now.

But first….

A little lunch....

Tags: best chicken soup recipe, chicken noodle soup, chicken soup, chicken soup for a parent's soul, chicken soup for the soul, chicken soup recipe, chicken stock recipe, how to make chicken stock, how to make perfect chicken soup, matzo ball recipe, matzo ball soup, recipe for hot ginger tea

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Oh well. This weekend, Jon and I were ”supposed” to go on a (very) short fishing trip. The kids are all in their respective places (school and work) and, for the very first time, I agreed to put Mango (our 3 year old Lab.) into doggie camp and we were going to Montauk, Long Island for a much needed, teeny-weeny vacation. Of course, that’s not to say that real fishing is easy–it’s not! But it’s really FUN!

Last March, we went to the Bahamas for a week and fished ALL day, every day …

We're fishing off shore and I have a big one on the line...

Me and my big-fat Mutton Snapper!

Here's Jon with his big fat Mutton Snapper...

Here's Jon with his amazing Grouper...

Here's us with our "double catch" of Wahoo (we both had them on our lines at the same time!) If you've never eaten Wahoo, it's an incredibly meaty, succulent and delicious fish...

Each night, we would go to a different neighborhood restaurant near the marina and have the chef cook up our catch.

Jon and I caught these all in one day!

After fishing, each day, the first mate on the boat would fillet the fish and then, after sharing our catch with him and the captain, we would take the rest to a local restaurant. What we couldn't eat, we happily shared with the kitchen staff...

Ever since this trip, it’s been really hard to call any fish “fresh” after having experienced the perfection of “just caught” fish.

Anyway, we didn’t get to go fishing this weekend. The weather forecast turned bad so  instead of having two days on the water, Jon (who, I knew, felt really bad) came to me and said (as if this would be as good…) “Hey, Laur…let’s go apple picking and we’ll take Mango with us!”

“Gee… ok,” I said.

So, we drove a bit over an hour upstate and traipsed through a huge orchard filled with tons of trees that grew a vast variety of apples. In just over an hour of picking, I must say, we did pretty well! We filled three large plastic bags, which wasn’t easy–especially considering that many of the trees were already well “picked-through” and whatever was left  were dangling higher than we were tall. Plus, we were also trying to manage a large (and very busy) dog on a leash.

Mango was so happy that we didn't go fishing...

After walking back to the car lugging both, our apples and mango, I realized that during all the reaching and bending, I lost my reading glasses!  (Anyone that knows me intimately, knows that losing my glasses is NOT an uncommon occurrence…) Jon, being the sweet man that he is, actually agreed to go all the way back with me…trying to retrace our steps through a gazillion trees, searching  for my glasses–which was really so silly, considering they had transparent frames and were completely unable to be seen (especially not by me, without my glasses!). So, after finally saying  ”bye-bye” to my specs we got in the car, drove down lots of winding dirt roads, headed back to the front gates of the orchard where we were required  to pay a whopping $50 for our “apple-catch.” (I silently started doing the math, trying to figure out how expensive this day was now that I ALSO  had to replace my glasses…)

So, we drove home and then came the inevitable, after a day of picking.

What will I DO with all of these apples??

It’s not that I don’t like going fruit picking (I love it) but this particular time, my inner voice kept nagging….”Boy, right now, Jon and I could be toting our big fat fresh fish to a restaurant AND I could be staying in a hotel with turn-down service. This was supposed to be a vacation day!…”

Of course, Mango was thrilled as she lay splat on the floor of my kitchen, completely pooped after our day out in the fields…

After cleaning all the apples, I went to bed. (I was just as tired as Mango– I’ll spare you the photograph…)

Anyway, the next morning, I made the logical choice when about to wrestle with a ton of apples… I decided to make applesauce. So, I cleaned them all up and seperated out the small ones (and all of the red delicious apples) for eating and used the rest for the sauce.

Today, it would be the smooth kind (instead of the chunky type that I also make).

Although I usually use Macintosh as the base (the ones that I cook and mash), because we had so many varieties, I used them all (Ida, Cortland, Macs…and some others that I haven’t ever eaten before.)

I cored them and cut them into wedges (I discard the core but leave the skin on to add a rosy color to my sauce–not to mention that it would take me about a decade to peel all those apples!) The best tool to use when working with lots of apples is an apple corer/wedge cutter (If you’re a mother, you probably have one of these in one of your kitchen drawers. If not, it looks like this… )

An apple corer/wedge cutter.

How to use an apple corer/wedge cutter

I used a 16-quart pot and filled it to capacity with cored, cut up apples. I added a hefty splash of apple juice. (Actually, this time, I used apple cider, purchased from the orchard. I usually just use unsweetened apple juice.) I stuck several cinnamon sticks down into the apples, covered the pot and turned the heat to high. As the apples cooked…

I occasionally uncovered the pot and would try to turn the apples so that some of those wedges more exposed to bottom heat would be rotated to the top. I also used a potato masher on the apples, trying to help them to break down.

Once all the apples became good and hot, they started to reduce and became easier to mash.  I just kept (occasionally) opening the pot, turning the apples and mashing them down.

It didn’t take long before the apples completely surrendered their texture (boy, that sentence makes me feel powerful…) and it was now time to transfer things to a food mill. So, I positioned a very large food mill over a very large bowl.

And I have quite the food mill…

This is a HUGE food mill that I purchased years ago from a restaurant supply store. It was pricey and I felt guilty but since I never (ever) seem to make a small batch of applesauce, and because I always had a really hard time positioning (straddling) a smaller food mill over the large bowl, I caved in and bought this big one. I’ve never regretted it…Having said this, all food mills are not easy to clean (especially this gargantuan one) unless you understand how to take it apart and put it back together. (I finally learned so PLEASE email me so I can help you…)

As you churn the apples in the food mill, pick out the cinnamon sticks. If a stray one gets in there, don’t worry,  it won’t hurt anything but they can’t go through the holes and just slows things down a bit. Then, to the bowl of pureed apples, add some pure vanilla extract, ground cinnamon, freshly grated nutmeg and sugar (all to taste). Then add a pinch of salt (salt always helps to release sweetness).

Then, ladle the applesauce into very clean quart-size jars and let it cool to just warm. (I drape a sheet of wax paper over the top, as it cools). Then put a piece of plastic wrap over the top of each jar and attached their lids…and into the fridge they go! If you don’t have enough refrigerator space, you can always process the jars in a boiling water bath. To learn about the tools and how to do this properly, read this blog.

So, the applesauce was finally put to bed and I was about to head to my office to write when Jon came into the kitchen and said with a smile “Honey, quick, come outside to see the big fat figs that are ripe and just waiting for you to pick them off the tree!” Now, if you’ve ever grown figs successfully…and if you’ve ever (then) had a season that failed to produce, you know how exciting this moment was (and what made it even sweeter was that Jon saved this for me).

So, I went outside and, there they were.

How sweet it is!!....

Today's "pick." (YAY!)

This morning, as I laid in bed thinking and reflecting on this past weekend, I was no longer feeling robbed of a fishing trip. Instead I was filled with gratitude.  I have Jon as a husband and best friend who always supports my growth (he continues to buy me new glasses) and he never stops helping me see the bright spot in everything.

The Point: Although great vacations inevitably end and new ones can unexpectedly get canceled, great relationships can provide us all with everyday access to how amazing it feels to get the “catch” of a lifetime.

Comments (5)

You know what they say…give a girl a bigger closet and she’ll just fill it up with clothes! Well, I rarely shop for clothes but I’ve become a real hoarder when it comes to shopping for food–and my freezer is just busting with all kinds of things from raw meat and poultry to a variety of types of homemade stock and other cooked concoctions that were so good, I had to save them for another night (although “another night” just never seems to come because…well, because I simply love to shop for fresh food!).

So, a few days ago, when I saw that I almost had no space left in my freezer, I finally decided to stop shopping and to start thawing what I have.

Uhh, this could take a while...

So, here’s the deal (the rules of my new self-imposed challenge): Although I can purchase fresh produce, dairy and fish, all other dishes will be made from things that are from my freezer. Any grain or pasta (unless it’s homemade) will also come from my pantry shelf. I started this past Monday (I took a few things out of the freezer on Sunday, so they could thaw slowly in the fridge). So far, it’s been wild!

Week One: Dinner from the freezer.

Monday night’s din-din…

Chicken parm before baking...

Into a preheated 375F oven for about 35 minutes…

Just out of the oven...

To learn how to make this, go here and, instead of using veal, substitute skinless boneless chicken breasts that have been opened up (butterflied) and flattened. For each person, allow one half of a breast. After flattening and breading, each portion is surprisingly ample. All other instructions remain the same.

And, on the side…

We also shared some spinach linguine with red clam sauce (Yup, the sauce was in the freezer. A recipe is coming soon!)

Tuesday night…

I had a five-pound (frozen) pouch of cubed wild-boar shoulder (from D’Artagnan). So, I made an amazing stew. Of course, the leftovers had to go into the freezer…(Sheesh, I’m already going in the wrong direction!)

Wild boar stew, with grape tomatoes and peas.

I served the stew over cooked lasagna noodles that I broke into pieces...

A formal recipe is coming soon (By the way, this delicious sauce would be just as great with lamb, beef or veal shoulder.) And, although there are tomatoes in the sauce that have melted perfectly into their surroundings, the addition of grape tomatoes closer to the end of cooking, add a real meaty tomato texture without diluting the intense sauce.

Wednesday night…

Seared and sliced, duck breasts (see, I told you things have been wild!)

There were five for dinner tonight, so these three duck breasts are just the right amount, especially with the side dishes.

After scoring the fat, I rubbed it with Kosher salt, black pepper and dried thyme.

You want to score the fat deeply but without cutting into the meat. Scoring and seasoning can be done early in the day and then refrigerated until later. I like to take them out of the fridge an hour or so before searing. Then, I get a large, cast-iron fajitas pan hot (heat it slowly, over medium heat)…. Before cooking, I brush the flesh side of the breasts with a mixture of extra-virgin olive oil, minced garlic, fresh thyme and rosemary and some hot red pepper flakes (sometimes, I’ll add some minced pickled hot cherry peppers, which gives the flesh a really nice bite). Then I give the flesh a good sprinkle of Kosher salt and black pepper. I don’t salt lean meats until just before cooking since doing it sooner could cause juices to exude, making the cooked meat  more likely to be dry.

The breasts are seared slowly, fat side down, over medium heat.

As the breasts sear, the fat will render and will need to be poured out of the pan repeatedly (be careful here). Pour into a heatproof bowl (stainless) and continue until almost all of the fat is gone and only a very thin, crisp layer of top fat remains (so good…). The searing process will take between 15 to 20 minutes so make sure the heat isn’t too high or the surface layer will burn before the fat has rendered properly. As you get to the end of this process, preheat the broiler with the rack about 6 inches from the heating element. Make sure to pour off any accumulation of fat that’s surrounds the breasts and stick the pan under the broiler. Cook until the meat is done to your liking, remembering that, like a good steak, duck breasts should be served medium rare. As soon as you remove the pan from the broiler, use tongs to turn the breasts fat side is up, and lay them on a cutting board to rest for a few minutes so the juices can settle and centralize before slicing.

Cooked duck breasts resting before being sliced.

What to do with rendered duck fat: Don’t throw the fat down the drain. Instead, let it cool and either pour into a zip-lock bag and discard or you can strain out any bits of solid matter and allow the fat to congeal. Then store the fat in a plastic tub (in the freezer). And, when you want to occasionally use a really flavorful fat to baste potatoesbefore roasting, just chip off a chunk of frozen fat, melt it down and add some halved cloves of garlic and simmer them in the fat until almost tender but not yet colored (about 3 minutes). Then add some minced fresh herbs (thyme and rosemary are good) and roll unpeeled new potatoes (halved or quartered) in the fat  (with the garlic) and place all of it in a shallow baking dish or baking pan and season well with Kosher salt and freshly ground black pepper.  Roast,  covered,  in a preheated 450F oven for 30 minutes. Uncover and continue to roast until the potatoes and garlic are golden, crisp and tender in the center, about 20 minutes more. If you want to roast whole potatoes, keep them covered a bit longer, then roast uncovered until they achieve the right look. Covering the potatoes initially is one of the ways to help them to become tender before the outside gets overly hard. Better than good…(Of course, you can also just poach the garlic in some boiling water, drain and proceed, using extra-virgin olive oil instead of the duck fat. Just as good and much more appropriate, health-wise, on a regular basis…)

Serve the sliced duck hot with….

Here's a perfect sweet and tangy partner to rich duck meat...

I served the duck with Stewed Red Cabbage and…

Maple-Basted Acorn Squash (After placing a slice of squash on a plate, I filled the center with cooked peas.)

Scrub and dry each acorn squash and, using a sharp chef’s knife, cut them into 1-inch thick slices (slice horizontally, not from stem to tip). Take out the seeds and any stringy matter. Line a shallow baking pan with aluminum foil (preferably nonstick). Pour some melted butter into the bottom of a plate and pour some maple syrup onto another plate. Dip each slice of squash, on both sides, into the melted butter and then into the maple syrup. Lay each slice, in a single layer, on the prepared baking sheet (If not using nonstick foil, first brush the foil with butter. Sprinkle the tops of the squash slices with Kosher salt and roast in a preheated 400F oven (loosely covered) with greased parchment) for 20 minutes. Uncover and continue to roast for another 20 to 30 minutes or until the squash is tender and golden.  Use a turning spatula to transfer to plates.

Thursday night…

Truth be told, today I woke up with a lousy cold and I don’t feel much like cooking or doing anything at all. But…my thawed links of hot Italian sausage are waiting so I decided to make something easy, nurturing and spicy since my taste buds are a bit dulled.

So, tonight, on the menu, is: “Italian sausage, braised with tomatoes, peppers, olives and potatoes.”

I didn’t even feel like shopping for produce so I just dug around my refrigerator to use whatever I had.  I found a couple of large leeks, so I cleaned and sliced them, I chopped some garlic and then seeded and quartered a few hot cherry peppers. I had some sliced mushrooms in the fridge so I grabbed them, too.

Leeks, garlic, hot cherry peppers and sliced mushrooms, all cooking together until softened and fragrant.

Then I added some whole canned tomatoes that I tore apart with my hands (after removing the tomatoes, I reserved any tomato juice that was left in the can) and I stirred in some boxed chopped tomatoes that were already opened from two nights ago (about 1 1/2 cups). Amounts here aren’t important…I wanted a chunky texture and I used what was available.

While the sauce was coming up to a simmer, I browned some sausage in another pan.

Always brown sausage in some olive oil and use high heat.

After browning the sausage, I dumped out any oil from the pan and I put the pan back over high heat. I added the reserved tomato juices from the can, about a cup of dry white wine and some chicken stock (about 2/3 cup) that I had in the fridge.

Let the liquids bubble briskly and reduce to about half their original volume. (No measuring, just eye-ball it.)

While the liquids were reducing…

I always have a bowl of home-roasted peppers in the fridge (both red and yellow) so I thought that I would add some sliced yellow peppers (for color contrast) and some oil cured and Kalamata olives, for their saltiness. (Remember that amounts aren’t important in this type of cooking…just do what feels right. ) Once the sausage was browned, I added the links to the simmering sauce. I then brought the sauce back up to a brisk bubble, turned the heat to low and simmered the sausage, with the cover ajar, for 20 to 30 minutes total. (You don’t want to cover the sauce tightly because this will create too much condensation, which would dilute the sauce.)

Mid-way through the sausage cooking, I added some peeled and cut up potatoes that I parboiled seperately in salted boiling water (covered) for 10 minutes (until not quite tender). I did this because the sausage doesn’t need as much (or as aggressive) cooking as the potatoes do so, by giving them a head start, I could add them to the simmering sauce when the sausage was almost done. This way the potatoes will retain a nice toothsome texture.

I used three medium Russet potatoes but, again, all that’s important is that you don’t overfill the pan (which, as you see, I almost did!) I let the mixture simmer uncovered, over low heat, just to let the potatoes cook a bit more and to imbue them with the sauce (potatoes are nice and absorptive).

So, to serve, all I did was ladle portions into bowls that were low, wide and warmed. I served a Caeser Salad with homemade Garlic Croutons.

The recipe for and blog about the traditional way to make a Caesar salad is coming...

I added some good crusty (purchased), artisan bread (with my cold, there was no way I was making bread today…) and we drank a wine that was deep and red which made things feel just perfect…

After dinner, my cold was feeling better ! (Until, of course, I got into bed. You know how colds are at night…)

Friday night’s dinner… (B0y, since I decided to cook things only from my freezer, I’ve never eaten better in my life!)

Having said that, because it’s the beginning of the weekend, I’m never really sure how many will be at my table. (Ok, I did know that my son Ben and his girlfriend would be away in Jamaica for the Labor Day weekend and ….Yes, I also know that Julie , one of my daughters, is living in San Francisco going to school…But, that still leaves Jessie (my youngest, who is living home and about to start graduate school) to possibly eat with us and, when she does, I like her to feel able to invite a friend to join us. So, since I had only one (smallish) organic chicken in the freezer to thaw, I decided to also take out a rack of baby back ribs. That way, we would have enough for who ever showed up. (See, this is my (never-ending)  issue…I need  to always have  more than enough food. Is this just a Jewish mother thing or are all mothers this way?? –No doubt, the subject of another blog… )

Anyway, back to tonight’s dinner.

So, when I went to the freezer (yesterday) in addition to the chicken and ribs, I saw a big container with a smallish amount of curried butternut squash soup. So I took that out too, thinking it would be a nice first course –and it was taking up way too much room  in the freezer for such a small amount of soup.

Thawed curried butternut squash soup.

Although I usually simmer peas in the soup, since this week we’ve already had peas twice, I decided to sauté some quartered Brussels sprouts and guild the soup with them (a great combination, don’t you think??)

By the way…there was a major detour in today’s cooking. At about noon, the doorbell rang and it was Lou, my oven repair man who was there to, I thought, fix the broiler in my upper wall oven. I had been waiting for a part for over a month and, finally, he showed up to save the day.

Lou attempting to fix my broiler...

But, while he was trying to install the new part, the insulation surrounding the old wires totally disintegrated in his hands. He then deemed my oven not safe to use at all and so now, both the upper and lower ovens had to be turned off until he could get new wires! (Suddenly my head-cold felt like it was worsening….)

Then I remembered….

See, this is when it pays to be a food professional !...

I have a second fully equipped prep kitchen downstairs in the basement for when I do TV and cooking videos. So, although not as convenient, my “thaw and cook” challenge shall continue!

So, back to the menu for tonight…

Apple-Scented, Curried Butternut Squash Soup with sautéed Brussels sprouts

The caramelized Brussels sprouts were a magnificent addition…

Perfect Roast Chicken

Heaven on a plate. Poached and Oven-Roasted Baby Back Ribs Do I really need to tell you how good these are???

And, a simple rice pilaf (recipe and blog are coming). To see a preview of me making this in an on-line video, click here.

A vegetable-laced rice pilaf is really easy and very soothing...Here, I had just taken the lid off, after the rice finished cooking. At this point, just "fluff" (maybe add a knob of butter), season and eat!

Well, dinner tonight was really delicious. Oh, and by the way…Jessie didn’t eat home tonight. She went out with her friends. So, it was just Jon and I and, as usual, we had a wonderuful time.  We also have great leftovers to enjoy for lunch over the Labor Day weekend. If you’d like to see me prepare the roast chicken and also learn why this recipe is so very special to me, as a wife and mother, click here and scroll to the bottom of the page to see a video.

Well, you’re now up to speed on my first five days (nights) of the “thaw and cook” adventure. By the size of my freezer, this could go on for quite some time so I hope you’ll stay with me and cheer me on.

And, if you were wondering, no we’re not overweight.  When the best ingredients are used to prepare food the right way, to be shared in the right spirit and eaten for the right reasons, anyone can (barring a pre-existing and diagnosed physical condition) create meals that build and maintain a healthy, wholesome and delicious life. To me, home food can be trusted to be the very best food and always will be.

So, I’ll be back with an update on next week’s meals that stem from my freezer and pantry. (And also on the saga of my now defunct wall ovens…)

And, I want to encourage you to leave me comments…Don’t be shy! I love to  know that  someone (somewhere) is reading and hopefully enjoying my blogs.  And, I’m always very interested in hearing your thoughts on my new adventures (and learning about yours) in the kitchen and in life in general.

Tags: how to cook acorn squash, how to cook duck breasts, how to make chicken parmesan, how to make room in your freezer, how to make stewed red cabbage, how to thaw food, how to use Brussels sprouts, what to cook when you have a cold, when it pays to be a food professional

Comments (8)

Well, I’m doing it! Yes Siree, I’ve forgotten all about being the “hostess with the mostest” …now, I’ve become fixated on having the compost with the most toast! (Listen, if I ever start cooking specifically for my compost, just shoot me…)

Actually, not too much bread goes into my compost bin, just LOTS and LOTS of kitchen scraps. All day long I’m adding stuff to my kitchen compost pail…and, by the way, if you’re considering getting this, before you spend the money on any one in particular (whether an outdoor compost bin or an indoor kitchen scrap collector), you need to really think about how you cook (meaning HOW MUCH garbage you create on a daily basis!). This is important …and I learned this the hard way.

Geeze…I never realized how many kitchen scraps I can accumulate in one day, let alone an entire week!

Between my morning coffee grinds, egg shells, vegetable trimmings of all kinds and now, even all the old vegetables hiding in my refrigerator, things that I’ve deemed not worthy of my meals —well, NOW they’re deemed perfect for a higher purpose!! By the way, no animal products (or fats in general) should be added to a compost bin (it attracts all kinds of animals). That means no meat, bones, dairy or whole eggs and nothing that’s been cooked in or adored with fat (thus, no buttered bread…just stale bread.)

So, back to the bins…
I did lots of research on the Internet about all the different kinds of outdoor bins to use. I’m not going to go into all the different choices since I’m not versed enough to describe them well. So, I’m going to put links on the bottom of this page with all the information I have accumulated about composting. And, I’ll be updating it regularly (and dating the additions), so check back often to see what’s new.

I first made my choice for an outdoor compost, a big Compost Tumbler, by Achla Designs. It stands on metal legs and, as it’s filled, it needs to be turned several times every few days. So, I went to my local hardware store (Foley’s) and ordered it. (Days before my compost bin arrived, I started collecting my stash of scraps. )

For my indoor bin, I ordered a cute-looking covered container specifically for compost collection (indoors). Before it arrived, I (of course) had to put my organic garbage somewhere, so I put it in a tall, covered garbage pail that I had, one that wasn’t being used. During the day, while cooking, I would pile my scraps into a large bowl and then dump them into the pail and attach the lid. (Look at how much stuff I had after just a few hours of cooking!…)

An 8-quart bowl full of kitchen scraps...

After adding to the bowl, I lay a kitchen towel over the top and just keep cooking…

Then, at the end of the day, I add the contents of the bowl to my tall garbage pail (always lined with a bag).

And I close the lid (tight).

So, in a few days, the ”cute” scrap container finally arrived and, all I can say is, “what a waste of money!”  It was way too small for me.

Here’s what I got…

Are they kidding??

I filled this thing up in about 5 minutes (no joke).

Now…if you don’t cook that much and you like the look of the above pail (it really is nice looking for a scrap collector and it has a filter which (they say) eliminates odors, but a tight lid works just as well), you can go here to get one. (In addition to stainless, these also come in black or white ceramic.)

Anyway, by this time, my indoor bin was loaded to the brim and I really needed to get this stuff outside and into a true compost bin.

Finally…it arrived.

In a big box, all disassembled (oy vey).

Lucky for me...my gardener and carpenter were at the house!

I, of course, was VERY GOOD at providing refreshments!….

Ginger snap cookies make any day (or job) a bit nicer…

Here's the assembled compost tumbler.

Here it is, opened and full of grass clippings and kitchen scraps...

At this point, we needed to add lots of hay (anything brown and dry, like dried leaves, straw, mulch or saw dust). This is because kitchen scraps and grass clippings (greens) are high in nitrogen. If that’s all I used, not only would the ph be off but the mixutre would also become too dense (wet) to create a healthy compost …so the browned (dry) components, add carbon which help to balance the ph and also to help aerate the mixture as it decomposes properly.

I don’t know if this is considered cheating, but I’ve been told that sprinkling in a compost helper is a good idea, so things get started right…

Now, we just secured the top and gave it a good spin (remember, it’s a tumble-compost bin)…

The next week, my gardener asked me if it would be OK to add some worms to the compost bin. I said YES! (Clearly, this wasn’t the “girlie” side of me that jumped at this opportunity…). I learned that worms help to create an amazing compost and can actually increase the yield of a garden by 30 to 40%! This is because they eat the waste and then excrete a completely digested and organic compost. However…I’m aware that this will get VERY ugly. Apparently, as the worms eat, they quickly multiply so ….well, you get the idea.

So, now, all I do is add to the compost bin when I have a good stash in the kitchen. With each addition of scraps, I also add browns, to keep things in balance and if things get too dry, I add some water to encourage the  right kind of bacterial growth and then I just give it all a good spin. (As the bin becomes more and more full, spinning becomes more and more difficult….) I ordered a second compost bin since the first is now full.

I mean business! Same time next year, I plan to have an awesome vegetable garden…

Once full, you let it sit (spinning every few days and watering if things get too dry) and the heat of summer does it’s job and actually cooks the materials inside the compost bin. Then, when everything becomes “dirt” like  (when the solids have totally decomposed), it’s then considered “compost” and can be used in the garden. (I’m still a bit foggy on this part since I’m at the first stages of things. I’ll be keeping you abreast of how things look at each stage…).

Since I live in the northeast, apparently the compost will go to sleep once the climate gets cold …again, this part is new for me.

As I mentioned, there are some links for other forms of compost bins… so check them out, below, so you can make the choice that best suits you. There are also some video sites below, so you can get more of a visual grip (and advice) on the composting process.

Have fun!! And, please remember that I’m always open to learning from your words of wisdom.

Added September 21, 2009: http://www.geocities.com/green_cache/compost.html

http://www.compostbins.com/composting-tips.cfm

http://www.plantideas.com/compost/

http://www.geocities.com/zip80917/Compost.html

Video (E-How Expert Village)

http://www.ehow.com/video_4467177_when-compost-heap-ready.html

http://www.ehow.com/topic_1868_composting-beginners.html (page with lots of video links)

For a selection of compost bins:
http://www.compostbins.com/

http://www.theveggielady.com/

http://www.theveggielady.com/theveggieclub/herbs101_silver.php

Tags: backyard composting, composting, composting bins, composting containers, home composting, how to create a compost, how to store kitchen scraps when wanting to create a compost, kitchen compost bins, tumble compost bin, types of composting, what not to put into a compost, what's the best compost bin, worm composting

Comments (1)

I just opened a jar of delicious homemade bread and butter pickles (a formal recipe and a separate blog is coming) and, there’s something about “putting up” foods that make me really want to be a good gardener, which I’m NOT. Oh, you don’t believe me?

Here, look at this years “crop”… (and it’s already the middle of August!)

My ENTIRE crop of peppers!

 Oh, forgive me but I spoke too soon!

I just found one lonely green bell pepper...

And…

  Here’s my load of baby carrots (No, I’m not proud of this…)

Can you believe the size of the tops in comparison to the carrots?

 
 
Jon actually did the picking. He, I’m sure, was SO excited when he saw the height and lushness of the tops…
 
Thinking “WOE, we’re going to have a MOTHER load of man-size carrots!”
 
Well, when I saw those teeny-weeny carrots laying in my kitchen, all I could think about was when I was pregnant. Each time I gave birth I weighed a ton (only slightly exaggerating) and, after pushing out the children, each time I would hold them in my arms and think “all this weight for such an itsy-bitsy person?
 
THEN, there are the tomatoes…
 

Yup, this is it, so far.

An embarrassing update…(regarding the above tomato). Jon just read my blog and told me (sheepishly)… “That tomato on your blog isn’t ours.” I said “What??”  He said “I got it at the farmer’s market. I said “but it was sitting next to that pile of embryonic carrots… I thought for sure we at least grew that tomato!” (Actually, I found it pretty hard to believe that I could grow an heirloom tomato, but I thought that maybe it was some kind of poetic justice, considering the sorry shape of everything else).
 
Ok, back to the so-called garden.
 

I think there's an onion in there, somewhere...

At the beginning of the season, we started out fine… we planted tomatoes (as usual) but this year, with all the rain, the plants just disintegrated and we had to remove the entire lot….

This section was originally filled with tomato plants.

And that’s not the only area that’s defunct…

Yet another sorry section...I think we planted zucchini here (have no idea what happened--I thought ANYONE could grow zucchini!)

So, this is all that’s left of my 2009 garden… a lot of bushy carrot tops, a few tomato plants and, of course, that one (albeit a lovely one) green pepper. 

My only hope ...

Ok, so up until this point, I’ve been a lousy vegetable grower. I admit it. And, although I know it’s too late for this year’s garden, it’s never too late to get better at something that’s deemed important. Actually, having a so-so garden never really bothered me before but, this year, after seeing the total demise of a plot of land that I always trusted to at least produce SOMETHING respectable… I’m finally motivated to fix this. And, I think you’ll agree that the only place to go from here is up!
So, as of today (it’s now a public commitment), I am determined (by this time next year) to become good at growing delicious vegetables! And so, for those who actually know what they’re doing, I would truly appreciate any (and all) the advice I can get! (I really get so turned on by being a beginner! So much to learn and then “do”…love it.)
 
First things first, after consulting the Internet, I’ve decided to create a compost…
(Oh, this part should be easy since I create more food-scraps than anybody in the county–make that COUNTRY!). I’ve ordered a compost bin from my local hardware store and it’s scheduled to be delivered this Friday (I’ll show you what it looks like, when it arrives.)
To get ready, everyday this week, I’ve been accumulating coffee grinds, egg shells, CARROT TOPS, potato peels, and any other kind of  food-scrap that’s not animal protein (and no bones)…which attract animals (I already have enough problems with squirrels). 
 
This is how I set up when I’m doing my food prep…

When cooking, I have one bowl out for food-scraps and one bowl for trash.

 As I cook, I just keep adding to the separate bowls…

And I keep dumping the scraps in a big garbage bin (which is now in my kitchen but will SOON be going outside …)

Almost to the top and this is after just three days!!

I keep it closed and I’ve attached sticky tags so no-one mistakenly adds anything inappropriate. I’ve become VERY protective of my baby compost (don’t cross me, here)!

My "inside" compost container...

So, I’m feeling ready (and excited) to begin this new journey. I hope you’ll come along for the ride. And, please, DO share your words of wisdom with me. (Really, I would appreciate it. I need all the help I can get.) Wish me luck!

Next blog…about those pickles!

Tags: advice on creating a great compost, how a lousy gardener becomes a good grower of great vegetables, how to create and maintain a healthy compost, how to finally become a good grower, the journey to becomming a good food grower

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I was walking my dog this morning and, as it usually happens, I started thinking… 

“It’s not surprising that the word “Dog” is “God” spelled backwards; not when you watch a dog in their everyday interactions. Most dogs really do exhibit Godly qualities, albeit some more than others…” 

Here’s Mango and Rosebud… 

Can you tell which one is a saint?

Although the one on top is clearly the rascal in the family, I’ve learned valuable things from and have been inspired by both, Mango and Rose. 

Today, as Mango and I traipsed around the neighborhood …or I should say (for a more accurate account), as my almost three-year-old yellow Lab. dragged me around by her leash, I couldn’t help but think “I need to be more like her.” Mango is absolutely the happiest dog I’ve ever met. 

The face of one who really loves life!

Ecstatic just to be alive and able to breathe it all in, Mango approaches other dogs and people with equal abandon. It’s as if everyone she sees are long-lost, favorite relatives; all adored, with no questions asked. No matter how many times she gets growled at by dogs of all sizes, her optimistic approach never changes. No matter what yesterday brought, each day…each turn of the corner brings with it all kinds of brand new loving, exciting and just flat-out fun possibilities. She’s open, present, trusting, forgiving and just ridiculously jovial. (“I’ll have whatever she’s eating….”) 

As I watched Mango this morning,  I couldn’t help but think about the one who really helped to shape her. 

This morning’s walk was filled with memories of Rosie. 

In loving memory of Rosebud Groveman, our sweet Rosie. Born: August, 1994 Died: August, 2008.

Rosebud was a real gem. She passed away last summer, just a few weeks before her 14th birthday. Rose never stole food from my children or from my guests, when entertaining. She loved us with all her might and trusted us completely with her heart and physical well-being. I never worried about her running away since all she ever seemed to need or want was right in her own back yard. And, although she was always a shining example of what it means to love unconditionally, it wasn’t until her later years, that I really got to see and appreciate how special she was. 

When my son, Ben, was in his last year of college, he got a puppy, a gorgeous French Mastiff, he named Luke. 

Luke as a baby...could you just melt!

I loved when they would come home to visit…. 

Luke loved my cooking...

Everything was great until Luke, at about 1 year old, had his first seizure. After several months, it was clear that having a sick dog at college was too much, so we had Ben leave Luke with us. Things were good for a while. Luke was eating well and seemed seizure free. I actually allowed myself to think that “my mothering” could keep him well…but no, the seizures returned and we knew our “Lukie” was very sick. 

Those days were unbelievably trying for all of us. Luke, because he had to take barbiturates twice a day to help prevent and/or control the severity of the seizures, he would often tumble down the stairs, bump into walls, become fixed in a standing position, just staring into space and there were even times when he forgot how to eat. During those few months (which felt like several years) I rarely left home and, when I did, it wasn’t for long. Twice a day I would feed Luke by hand, trying to make sure he would get enough food in his system to be able to tolerate the medications. It was a real catch 22. If we took him off these debilitating medications,  not only would his seizures return with more severity, but he would also go through severe withdrawal. Oh, it was a mess…. Thank goodness for Rose. Luke loved Rose! 

Here’s Luke before things got really bad… 

A big beautiful lug.

Rose took Luke under her wing like a mother would a cherished child. Although he was much larger than she, Rose instinctively understood his fragility and would stay by his side all day long, watching to see if he needed help. 

They were always together… 

Rose and Luke were a fine team! (For a while...)

Here’s when things got really bad… 

Luke near the end...

Several months after Luke passed, I really needed another dog. Although I knew Rose was fine with a sick dog, I wasn’t so sure how she’d feel about having a frisky puppy around. But, you know…once a mother wants another baby, there’s just no stopping her! 

The day I met Mango, she was five weeks old… 

And it was love at first kiss....

And so, when Mango came home, at just 7 weeks, although Rose was already 12 and had acute arthritis, she, once again, welcomed a new life into our home. I was so grateful to her. 

As a baby, Mango slept A LOT…. 

baby Mango

Hey…Rose loves to sleep A LOT, too! 

Seems we had a match made in heaven!

And, when awake, Mango was glued to Rose....

And, as she grew, she stayed glued to Rose...

During the last years of her life, Rose had more fun than ever before. Despite having painful arthritis, she embraced her relationship with Mango with the same spirit of generosity and tolerance that she gave to Luke. Rose knew that, although elderly, she could still teach Mango. She also was smart enough to know that, although old, she could (if she remained open) learn so many wonderful things from Mango…. like how to dig outside and to eat dirt with gusto! You might think “well, that’s what dogs do,” but Rose, with her regal demeanor, never did. She had never before romped outside with the kind of deep-down-dogginess that Mango seemed to naturally possess…a farm-dog mentality, you might say. And so Rose, in the end, got to really play. 

During her last year, Rose rarely wanted to be alone; as if to instinctively reveal life’s truth, that time with those you love is so very precious. 

The Point: Although “today” many of us spend lots of time trying to figure out how to maintain happiness, whether by devouring books and magazines about metaphysics and/or spirituality, or by practicing yoga and meditation, or by traveling to some ancient cave in a remote part of the world, hoping to revamp one’s karma, we often overlook the incredible “at home” clues that sit right in front of us. It’s as if God gave us dogs as this four-legged, tail-wagging, daily reminder of what it is to really live and love. Happiness, as a state of mind, I think has more to do with one’s ability to appreciate and cultivate the essence of simple goodness than anything else. And, especially in this way, Dogs rock. So, the next time I encounter a bump in the road of life, before I let it ruin my day, I’m going to ask myself “how would my dog handle this?” ….I have a feeling I won’t be surprised at how profoundly applicable some of the answers will be, for all of us humans. 

Here’s a recipe I wrote when Rose was a young dog, in honor of my love for her. 

Biscuits for My Sweet Rosie 

Rose and me...

I can’t think of a more deserving soul on earth to be presented with a homemade tub of crunchy nibbles than my wonderful dog, Rosebud. When she was alive, Rosie would sit and stare at the filled container and actually drool at the sight of these biscuits. (Mango loves them too, but she would happily eat a can…)  As the list of ingredients indicates, these are not just any dog biscuit! If I had to guess, I think the component that always made Rosie swoon, is the glaze. Flavored with either chicken or beef and mixed with egg, milk and honey, I think it’s this dimension that made my dog go ape when she got one of these biscuits between her teeth. Speaking of teeth, be prepared to hear quite a “crunch” when your dog bites down on these biscuits, since they’re intentionally hard. This way, in addition to making your pup feel happy to be home, each bite will also give your dog’s teeth a good cleaning! (It’s the mother in me…)  For a preview of the video showing detailed instructions about how to knead dough, click here and/or here. 

Yield: about ninety 2 1/2-inch biscuits 

Ingredients:

• 3 cups unbleached, all-purpose flour, plus more for dusting, as needed
• 2 cups whole wheat flour
• 1/2 cup coarse rye meal (available at the health food store)
• 1/2 cup cornmeal (coarse or medium ground)
• 1 cup cracked wheat or cracked wheat cereal
• 1/4 cup toasted wheat germ
• 1/2 cup non-fat dry milk
• 1 to-2 teaspoon salt (optional)
• 1 3/4 cup defatted beef or chicken stock (no salt added or omit above salt), vegetable stock can be used as substitute (for a chicken stock recipe, click here and for a preview of the video of me making all kinds of stock, click here.)
• 1/2 cup dark brown sugar
• 1/4 cup mild honey
• 1 package active, dry yeast (2 1/4 teaspoons)
• 1/4 cup warm water
• Pinch of sugar
• Glaze Ingredients:
• 1 egg
• 1 tablespoon milk
• 1 teaspoon mild honey
• 1 teaspoon ”Better Than Bouillon” (beef or chicken-flavored concentrate); available in well-stocked supermarkets

First, set up: Position the oven racks to the upper and lower third shelf positions and preheat the oven to 325oF. Line 2 large baking sheets with parchment paper and set them aside, for now. 

Now, make the dough: In a large mixing bowl, use a whisk to combine the white and whole wheat flours, rye meal, cornmeal, cracked wheat, wheat germ, dry milk, and salt, if using. Heat the stock in a 2-quart saucepan, over low heat, until tepid (just warm to the touch) and stir in sugar and honey. Turn off the heat. Dissolve the yeast in 1/4 cup of warm water with a pinch of sugar, until visibly bubbly, about 3 minutes. Pour the sweetened stock into the flour mixture and add the dissolved yeast. Stir until a firm but shaggy dough forms. When the mixture pulls away from the sides of the bowl, turn it out onto a lightly floured wooden surface and knead it, adding more white flour as needed, until the dough is smooth and quite stiff (but not so stiff that it’s too hard to roll out). (For a video of me showing you how to knead dough, click here or here.) 

Now, roll and cut the dough:Cut the dough in half using a pastry scraper and cover one piece while working with the other. Using a straight rolling pin, roll the dough out on a lightly floured surface until it’s about 1/4-inch thick. Using sturdy cookie cutters, in a variety of shapes, cut out as many biscuits as you can and place them on the prepared baking sheets. Gather the scraps and re-roll the dough until you’ve cut out as many biscuits as possible. (Since tenderness isn’t the goal, don’t worry about overworking the dough.) Fill up both baking sheets, leaving 1/2-inch in between each biscuit. If desired, use the tines of a regular fork to decoratively prick the center of each biscuit. (If you fill the sheets before using all the dough, and if you don’t have a double oven, you’ll need to wrap any remaining dough in plastic wrap and refrigerate it, overnight. Allow it to come to room temperature, before rolling and cutting more biscuits.) 

OK, it’s time to glaze the biscuits and bake: Combine the egg, milk, honey, and beef, chicken or vegetable flavor-concentrate and strain this through a medium-mesh wire sieve, positioned over another bowl. Using a pastry brush, paint some of the glaze over each biscuit. Place the baking sheets into the oven and reduce the temperature to 300oF. Bake the biscuits for 45 minutes, switching the shelf positions of the baking sheets after half the baking time. Turn the oven off and allow the biscuits to sit there, undisturbed, overnight. In the morning, bring on the pooch! Store the biscuits at room temperature, either piled in a tightly covered cookie jar or in an airtight tin, with a sticker with your dog’s name on it. 

Timing is Everything: 

• The stock can (and should) be made weeks (or months) ahead and stored in the freezer.
• Each time you make a batch of dog biscuits, make an additional dry mixture and freeze it, in doubled, well sealed, freezer bags.

  

Tags: dog biscuits, dogs and happiness, homemade dog biscuits, labrador retriever

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