Thanksgiving...an interactive photo essay

My, that sounds pretentious. I promise you, it's not. It's my way of saying "I'm too lazy to write about what we made, so I'll show you pictures, and link you to the recipes."

Our Thanksgiving this year was an intimate gathering. Just the three of us, with three goals:

1. Eat well.
2. Watch the Macy's Thanksgiving Day Parade.
3. Stay in our PJ's.

We ate a simple breakfast while trying to attain Goal #2, then quickly discovered that CBS would rather interview Henry Winkler, Ed Asner, the blond of the month and discuss balloons-a-plenty than show any marching bands...so we abandoned in favor of James Bond.

But, the other goals...preparing for them began the night before...



At midnight last night (after donning my PJ's), the turkey was plunged into its icy, brine bath. The recipe is Alton Brown's Award-Winning Turkey, and this is the beginning step. When it's done, it looks like this...




I'm telling you, brining will change your life. This bird was seasoned using osmosis - the seasoning and moisture is locked inside the bird! No need for salt or gravy at the table - it melts in your mouth...none of that dry, chewy, cover-it-in-gravy-so-it-goes-down turkey.

Other dishes:




Cheese plate, including smoked gruyere, smoked cheddar and salsa jack cheeses.




On the left, green bean casserole, made by our daughter; and on the right, Apple Pecan Dressing.




Deviled Eggs, again, made by our daughter, Hawaiian Rolls, and the wine...




From Homestead Vineyards, "Summer Solstice" - a semi-sweet white, from a local winery run by a colleague of mine at OCC, Jason Hortin. It complimented the dinner quite nicely.

Of course, there was mashed potatoes and gravy too...and then...dessert.




Pumpkin Pie. Now - the recipe calls for making this from scratch, meaning roasting a pie pumpkin, and making a purée of it, in place of the canned pumpkin most of us have used. It was my every intention to follow this recipe...until I was told by the produce guy at Wal-mart that his manager insisted that all pie pumpkins be disposed of after Halloween.





So, I bought the can, and followed the recipe linked above, pretending the canned pumpkin was the fresh. I prefer this recipe to the one on the can - more earthy, less processed-tasting-just-like-the-pre-made-Wal-mart-pies. However - I have made them from scratch before, and all family reviews indicate that is the preferred pie. It's heavy on the ginger and nutmeg...it tastes like Thanksgiving should taste.

And...




Oatmeal Pie It tastes like if an oatmeal cookie and pecan pie had a love child.

I was tempted to make other dishes...roasted zucchini and squash, Chocolate Lava Cake, and all sorts of other goodies that Pinterest, and displays in the grocery tempted me with. But, I made a conscious decision to do a few dishes, and with the kiddo's help, do them well.

I believe Goal #1 was met.

And, the entire family had the treat of lounging around in our PJ's all day.

From our family, to yours, I wish you a very happy Thanksgiving, and a blessed holiday season to come!

Stew on this.

We're beginning to settle into a schedule in our household. However, just because we have a schedule to follow doesn't mean it's a simple one.

The long story short is that we only have one night during the work/school week that is available for a family meal. And this past week we ended up being booked then too.

So my challenge is to plan meals that can be eaten at different times, and quickly.

Enter Crockpot Stews & Soups, stage right:

Slow-Cooker Beef Stew





Yes, this is the stock photo, because while rushing around to serve and eat it, I forgot to take a picture. Now, my husband, being the good German he is, expressed concern that the recipe had no potatoes. Honestly, I'm trying to avoid potatoes - too much starch! So, I compromised and served it over rice, which seemed to work. I also left out the mushrooms (hubby is fungi-phobic), and the peas...mostly because they go in at the end, and I forgot them.

As beef stews go, it was OK. I'm not much of a beef stew fan actually, and it just seemed like it was missing something. So, if you make it, and figure out what completes the dish, let me know!

Zumba Chili!

I have been wanting to try Zumba for quite some time. I even signed up for a course at the college this summer, but for some reason it was cancelled before the first meeting. So, when I saw that a new teacher was starting a class at the Olney Skateland on Mondays, Wednesdays and Thursdays at 5:30, I thought, "What the heck?"

But - this required some planning. Our busy family wouldn't all be home until 6:30 - and we'd be pretty hungry! So, the trusty crock-pot came in handy again, and what better to eat after some hot Zumba?




Zumba Chili!

It's so simple - mix a 14 oz can of tomato sauce, 28 oz can of diced tomatoes, a can of corn, a can of black beans and a can of kidney beans with a packet of chicken taco seasoning and a teaspoon of chili powder in a crock-pot. Then, add 3 chicken breasts, and cook on low for 10 hours. Shred the chicken by pulling it apart with tongs. Serve it in a bowl with cheese, sour cream, or whatever else you like!

I'll admit, I left out the corn (hubby is not a fan of corn), and chili powder (daughter is not a fan of hot stuff, after an incident with jalapeño corn bread at the age of 2. No - we didn't know it was jalapeño corn bread - and didn't understand why she was making such a fuss over the nice piece of cornbread served with her hot dog...).

It was good! After it cooked all day, I tasted it and also added some garlic powder, onion powder, pepper, and a wee bit of lemon juice. The prep took me all of 10 minutes in the morning, and the post-cook seasoning took 5 minutes tops. It was light, yet filling after a kick-butt Zumba class!

And you're wondering how the Zumba class went? I came home drenched in sweat, tired, and with a lower back that paid the price for using my "Latin hips" for an hour. It was great! I think Zumba will be a good "change-up" to my cycling-running cardio routines.

As for the dance element...well, I went in figuring, "I may look like a fool, but dang it, I'm going for it!" I think this meme perhaps sums it up...





...except I'm not giving it up for yoga. And, if anyone in O-Town is free on Wednesday nights at 5:30...come join me in making a fool of myself...and having a dang fun time doing it!

She drives me crazy...

Or, more specifically, she's driving. My baby - behind the wheel - all by herself!

We visited the local DMV, and found that one of the blessings of a small town is not having to dedicate a day to any interaction with that governmental agency - we hit at a good time, got in and out in 20 minutes.

But, even so, I needed to whip up a celebration meal in short order - so this was my choice.

Tonight's yumminess:




Angel Hair Pasta with Roasted Red Pepper Pesto

The "busy girl" shortcut - instead of roasting and removing the skin of the peppers myself, I used a jar of roasted red peppers, found at your local megamart, near the pickles. Also, I didn't add any additional olive oil, because the roasted red peppers came marinated in olive oil, and when I food processed them, they had the desired consistency as-is.

Another shortcut - the cheese on top is shredded Italian cheese blend, found in a tub in the dairy department of (you guessed it) your local megamart.

Oh yeah - I served garlic toast too! My garlic toast is just that, Italian bread, toasted under the broiler, and after one side is browned, I rub a raw clove of garlic on the toast. It's surprising how much flavor the garlic gives the bread, with no additional oil or butter.

This was a very simple, 15 minute meal that tastes as fancy as a foo-foo specialty dish at an Italian restaurant. The pesto would be great on grilled chicken as well - so I'm looking forward to trying that tweak very soon!

Keeping it simple.

Dinner tonight:
A plate of Basil Infused Oil with grated Italian cheeses and freshly ground black pepper, smoked Gouda, smoked Swiss and creamy Havarti cheeses, Italian bread, grapes, peanuts, and a glass of Berryville 319.

Yum.

Happy Birthday!!!

As promised....(drum roll, please)....





Indeed, this is Candied Bacon Cheesecake. And yes, if I do say so myself, it tastes as just as decadent and delicious as it looks.

If you look closely, at the bottom of the crust is a layer of candied bacon beneath the custard - and the cheesecake is topped with chopped candied bacon, and drizzled with Ghirardelli Chocolate Sauce.

The story behind this creation is that my wonderful daughter requested it to celebrate her 16th birthday. When I posted this fact on Facebook (because I thought it was even more evidence that she is the coolest daughter EVER), my friends and colleagues there responded with great enthusiasm, in viral fashion. I became a woman on a mission.

I Googled "Candied Bacon Cheesecake", and there were several results, but no one recipe seemed to meet my vision. So - the following recipe is an amalgamation of many ideas, and I encourage you to explore and experiment yourself!

Ingredients:
For the candied bacon-
One package of applewood smoked bacon (not thick cut)
Brown sugar
Cinnamon

Heat oven to 350. Line a large cookie sheet with aluminum foil, then place a wire cooling rack on the lined cookie sheet. Make sure the cooling rack is oven safe - made of metal, not plastic or coated in plastic that could melt in the oven. Spray the cooling rack with non-stick spray.

Put about 2 cups of brown sugar and 1-2 teaspoons (amount is up to personal preference) of cinnamon in a small metal bowl. Whisk to combine.

Coat each slice of bacon with the brown sugar and cinnamon mixture, and place on the cooling rack, fitting as many as you can fit on your rack - the pieces may touch each other, but it is best they don't overlap.

Bake for 20 minutes, and allow to cool for 5 minutes before handling (the coating is like sweet, delicious napalm - so be careful).

Yes, in this recipe we will be using the candied bacon in a cheesecake, but once you make it, I'm sure you will find many, many wonderful applications - like sitting in your comfy chair on a cold day with a plate of candied bacon, hot cinnamon rolls and coffee with Bailey's. Not that I've fantasized about that...at all...

For the Cheesecake:
16 oz cream cheese
1/3 cup white sugar
1/8 cup maple syrup
2 eggs
9 inch graham cracker crust
A package worth of candied bacon
Ghirardelli Chocolate Sauce

Beat together the eggs, sugar and maple syrup, then add the cream cheese and mix with a hand mixer until smooth.

Line the bottom of the graham cracker crust with slices of candied bacon. Pour the cream cheese mixture on top of the bacon. Bake at 350 degrees for 20-25 minutes - until the outer edge is slightly browned, and the center is a bit "jiggly". Allow to cool, then chill in the refrigerator overnight. Also, put the leftover bacon in a freezer bag and refrigerate. Don't eat it all now!

Yes, I said you have to wait until the next day. To quote a hero of mine, "Your patience will be rewarded".

The next morning (because who can wait for dinner, and since it has eggs and bacon, it certainly could be considered breakfast food), chop up the remaining candied bacon. It seems to me a good serving size is 1/12 of a 9 inch cheesecake...but use your best judgement. Put a heap of the chopped, candied bacon on top of a slice, then drizzle the chocolate sauce over the bacon and cheesecake.

Or, stick a couple big ol' candles in a slice, sing "Happy Birthday" to the most wonderful blessing anyone could ever ask to come into your life, and celebrate!

Well, that's what we did. :-)

Of wine and the wisdom of rats.

I didn't always enjoy wine. I believe my first exposure was in college - but all we could afford was Boone's Farm. Then, my hubby and I felt refined when we bought Beringer White Zinfandel for holiday meals.

I'd say what hooked me on wine was a wine and cheese tasting that was part of my hubby's and my 10th anniversary. Our gift to each other was a weekend in Nashville (Tennessee, not Indiana) in which we stayed in the Opryland Hotel, and saw a live show with Alton Brown - one of my heroes (I am a huge AB fan, and would love to share all of the reasons why...but, that's "another blog entry").

See, I have proof:



Anywhoo - basically what served as a "time killer" between his show and the meet and greet afterwards was a wine and cheese tasting. If my memory serves correctly, my experience was kinda like this (click here, and do the "Wayne's World" dream fade music as it loads).

A new world presented itself, guided by a very knowledgable sommelier and cheese expert. My hubby and I slowly entered the admittedly intimidating world of wine, and now, are hooked.

However, it's interesting the response you often get from people who aren't "into" wine. If you say, "My hubby and I went to a few wineries and did a wine tasting at each," the response is split between, "Oh, and you're still standing?" or a smug shrug that seems to indicate "You must think you're SO refined...wine snob."

Being a musician, classically trained to boot, I note a similarity between the latter response in regards to enjoying art music, as well. People who aren't "into" classical music - when I gush about what it means to me, how it has touched my soul and moved me beyond what words can express - will sometimes respond with a blank stare, followed by the same smug shrug.

Everyone eats and drinks. Everyone listens to music. Everyone has different tastes. However, I often wonder how many people miss the opportunity to truly savor a significant culinary/artistic experience because they simply don't take the time to pause, perceive, reflect and experience the sensations that wine/food/music offers.

On our vacation, we had the opportunity to taste wine with a novice wine taster. This person said, "Wine tastes like wine - I just don't like it, except blush - I like blush, it's sweet."

Now, I don't think that everyone "has" to like wine. However, this person had never really tasted many wines, so therefore, didn't have an informed perception. So, we ordered a tasting tray, and encouraged that person to try a small sip of each.

Reactions ranged from "that smells like a tire shop" (it actually did, interestingly enough), to "oh no, no, no, no I can't even get that past my nose" (this was a very strong, sweet ice wine that was definitely not for drinking as much as it was for sipping slowly as a digestive). This person tried the blush - and indeed liked it - but, now the person knew why, and also that it was very different from the Riesling and the ice wine. The person also knew that they didn't like a blush wine because it was sweet - but because it was light, and not too sweet.

While I don't think this person left a wine fan - the person did have an experience that broadened their perspective and allowed them to be more knowledgeable about wine, as well as their own taste.

I have often been accused of "thinking too much." And sometimes, that is an accurate assessment. But, there are wonders all around us everywhere, and the truly significant moments, in my estimation, happen when more than just the surface is scratched, and we habitually pause, perceive, reflect and experience what life has to offer. Whether this be music, or food, or wine, or bird watching, or soaking in a sunset, or falling in love - it's worth the effort when the sublime awaits.

Which it often does.

The film "Ratatouille" is one of my favorites, because in many ways, it sums up many of my educational perspectives, replacing "food" as art, with "music". I think we often spend much of our lives as Anton Ego - criticizing the world around us as a means of insulating us from our own insecurities (oh, how I have fallen into this trap many times myself). If you haven't seen the film - don't watch this clip, go see the movie! But if you have, please enjoy, and join me in re-dedicating myself to embracing that which is new, and while "not everyone (or every life experience) can become a great artist, a great artist can come from anywhere (or any life experience)".

Cheers!

Totally Worth It

So, I hopped on the scale this morning, and it seems I've gained 6 pounds in a week.

I can blame a few things for this. But, probably the main cause is the wonderful gustatory indulgences I've allowed myself while we traveled to visit my family in Ohio. Iconic food from my youth, paired with new treats from the region - we ate and drank well, indeed.

I'll share these experiences in reverse order, starting with our visit with my sister and brother-in-law in Cincinnati, OH.

I told my brother-in-law that he was the perfect addition to our family, because he loves to cook, and we love to eat. He doesn't just "cook" - he "creates". He regularly elevates "calorie intake" to "fine art", investing much love, care, passion, skill and refinement in his craft. To wit, I present the following evidence:




Chicken Confit, served with pork belly slices, poached egg, pickled radish and cucumber over jasmine rice.

See, I told you so! The chicken was braised in fat for 5 hours, making it succulent and rich. The warmed yolk of the poached egg served as a sauce for the dish, flavoring the rice, connecting all of the elements. The pork belly provided a salty contrast in flavor to the chicken as well as a textural "crunch" to the "melt-in-your-mouth" chicken. And the pickles were a welcome crispness amongst the unctuous, creamy rice. Art, indeed. He served a Riesling with the meal, providing a slightly sweet, yet acidic effervescence that cut through the richness of the meal and contrasted perfectly.

His dessert was a sugar cookie that more was like a sugar cake. Crispy in the outside, cake-like on the inside; dense enough to please the senses, yet light enough to finish such a decadent meal feeling very full, yet very satisfied.

As in any artistic experience, I do believe the artist found fulfillment in the creation of his art as much as those who appreciated the creation found fulfillment in its enjoyment - and consumption. He spoils us rotten - and inspires me to be not only a better cook, but a better artist, because the elements of care and dedication he embraces should be at the core of any artist's soul.

Exhibit #2 - Breakfast:





Wallbanger Cake - for breakfast, a perfect combination of orange freshness, with a doughnut's sweetness, and a moist texture that was just dense enough to feel one was starting one's day with just the right balance of saintly goodness and sinful pleasure.

The recipe includes vodka and triple sec...he did send me the recipe, but without his permission to distribute it, I'll be keeping it to myself...

Or maybe I'm just selfish, trying to keep the Elder Wand for my own.

We then made our bi-annual pilgrimage to Jungle Jim's. For those of you who have not been - imagine if Walt Disney designed a grocery store. We spent an hour and a half gathering mystical ingredients often only found on the Internet, planning menus and dreaming of ways to create culinary art in my humble Olney home.

Before heading home, we visited Richard's Pizza, which served not only very yummy pizza and decadent garlic breadsticks - but fudge for dessert! It was a great end to a splendid visit with my sister and her hubby.

My emotions for our visits are often somewhat bittersweet - so happy to visit, so sad we can't spend more time together. I suppose this allows the focus to be sharper, the energy expended on enjoying the experience and living in the moment.

And, as always, I remember how thankful I am to be blessed with such wonderful friends that happen to be family.

Next installment: "wine tasting" vs. "tasting wine"...and feeling that I sometimes have something in common with a rat with high aspirations...

What do dead birds and guitars have in common?

A very detail oriented hippee.



This was our view as we walked into "The Famous Root Beer Saloon". I wasn't sure if I had just walked into an Alfred Hitchcock sequel, or the Aflack duck's family cemetery.

My husband and I looked around, and at first saw no one...just birds. A woman came out to greet us, poured us each a draft root beer. I drank a Sprecher - and it was delicious indeed!

However, the highlight of this visit was the "who", not the "what". A man came out to chat, and asked what brought us to the area. He sported a black bandana, white hair, beard, leather vest, and blue eyes peering out from behind a face that one could tell had enjoyed the 1960's...with all that observation implies.

"Wineries, huh? You staying the night?"

"No, it's only a 3 hour drive back, so we thought..."

"Oh, man, that's too long for me. If I was drinking wine 3 hours from home, I'd buy a bottle, tell my woman I'd be in the back of the car getting drunk and let her drive us home. Who's driving?"

I sheepishly looked at my husband. "He is."

"Well, that's bull. You need to let her drive. I'm tellin' ya, I'd be long gone in that back seat."

He mentioned he made guitars, so I volunteered we were musicians. He began to talk about taking his guitars to the NAMM Convention, and the success he was having with them. He brought out a beautiful sample of his guitar work, and a flyer with information about his guitar company, Zuni Guitars. He owns a sawmill on land in Michigan that has exclusive rights to trees bearing black curly maple - evidently a rare, desired wood for guitar making.

And then, I asked the 50 Million Dollar Question, "So why live in Alto Pass?"

To make a long story short (we were there at least an hour), this man worked for SIU-Carbondale until he was 39. He decided it was time to move on, so on his 39th birthday, he resigned, asked for his retirement contributions in a one-time lump sum, cashed the check, put the money in a duffel bag and headed to Michigan to fish. He eventually bought the sawmill. He has a home in Alto Pass, because it's near Carbondale. His passions are guitar making, taxidermy, and making deals with major guitar companies on the wood he sells.

I couldn't tell, while we were talking, if this was just a crazy man telling stories trying to pull our leg, or an eccentric millionaire.

After looking at his websites, seeing the guitars, and pricing black curly maple, I vote for the latter.

We finished our root beer, thanked him for his hospitality, and headed to find more wine. I remember thinking, "Now you don't meet someone like that every day." I'm guessing, possibly not again in a lifetime.

We went on a bit of a wild goose chase, heading northwest through back roads, crossing a dried up creek bed that laid in the road, and watching deer jump barbed wire fences under the canopy of thick green trees. The next winery was closed on Tuesdays...so we headed back the way we came.

Finally, we arrived at Starview Vineyards.



This picture was taken as we left - when we arrived, The tasting bar was packed, and we had to wait for an open spot. When we did taste, we found this was our favorite wine of the day. I tried a dry red called "Super Nova" that boasted of spice and buttery mouth-feel...and it delivered. Layered and rich...the best wine of the day, for sure. However, it being summer, hot and sticky, we brought home another strong selection, the "Moonlight White", which was crisp, light, and had a kiwi finish that was very refreshing.

It turned out the young lady who helped us was from Cisne, and was in the band there. She was a student of a friend of mine - small world!

The next winery we visited was Owl Creek.



The building was charming, a cottage in which the tastings were upstairs, and people could sit and enjoy their wines on an elevated patio under the shade of maple trees. The wine we took home we bought not for drinking - but to use as a dessert topping - Framboise. It truly lives up to their claim that it is the most intense raspberry flavor you will find in a bottle. The alcohol content is 17% - fortified with aged brandy - so this is not meant for anything other than a digestive after a meal - or to splash on fruit. At our "Happy Birthday America" meal, we did both.

The final winery of the day was a wonderful choice to end our adventure - Blue Sky Vineyard. The wines were good, the bread with dipping oil delicious...and the scenery...I'll let the pictures speak for themselves:
















It felt like Tuscany-West. We also were invited to join another couple enjoying their wine and bread, and had a delightful visit. It turns out the lady had a daughter the same age as ours, and she was a teacher, so we could "speakity-the-same-lingety" (Austin Powers quote...sorry...). We parted ways, our new friends headed to an evening at the casino in Metropolis, us, headed back home.

My husband and I are nomads by nature. We like to move, go, explore...not be rooted. After a month decompressing from a stressful school year, we were due for a relaxing day adventure. We certainly got one! Good wines, good food, unique and memorable people...and a day to just "be".

And on those days (weeks, months) that our "crazy busy" life threatens to swallow us whole, I believe I will uncork a bottle of wine, inhale, then sip slowly...closing my eyes, remembering...

We're just "wining" again...

My hubby and I went on an adventure this week. You see, out daughter is away at a church youth convention, and we have very few obligations this week...so we're trying to make the most out of our "discretionary time".

And what better way to pass time than going exploring? And if wine and food are involved - all the better!

We drove south to find the Shawnee Wine Trail. We lived in this region for about 4 years, but that was when we had a young child, and drinking wine and going traipsing across the countryside just wasn't in the cards. So, our trip was a bit of a time machine, going back in time to see our first house, places we shopped, and the region we never knew existed because we were up to our elbows in diapers and baby drool.

Our first stop was Von Jakob Vineyard.





The drive was about two and a half hours, so by the time we arrived in the area, we were ready for lunch. We chose this winery for lunch because on Mondays through Wednesdays, if you bought one lunch, you got the second for half off - and we always keep an eye out for a deal!

We chose wisely. I ordered one of their grilled pizzas:



This winery is also a brewery, and used beer in the pizza crust. This veggie pizza was fabulous! My husband, being of German heritage, couldn't pass up the German beef sandwich with butter potatoes:




It tasted like the old country, indeed! But - we did come for the wine, and at the waitress' recommendation, accompanied our meal with their Hillside Red. It was a bit sweeter than I usually drink, a bit drier than my hubby usually drinks, but it complimented the food quite well. We bought a bottle of their Country Red to bring home - a sweeter wine. The food was great, and for $30, we had an appetizer, two meals, two glasses of wine, two wine tastings (you didn't think we'd just try one wine, did you?) and took a bottle to go. Pretty sweet deal - with very good food, and nice wines.

We then moved to our next destination: Alto Vineyards.




We had already become somewhat familiar with their wines at a tasting in Champaign, so we only tried a few with which we were unfamiliar. We asked for a recommendation to serve with our Good Ol' American Burgers and Potato Salad July 4th celebration, and he recommended the Rocko Red. It was another semi-sweet red, but he claimed he personally could attest to the fact that it went with just about everything. It seemed that while in college, he could either afford good food, or good wine, but not both at the same time. A friend of his made the revelation that Rocko Red complimented Mac & Cheese...and his mission began to test this wine with every kind of cheap college fare possible.

His testimony seemed reputable to me - thus our purchase. So now with two bottles of wine in the trunk, and having tasted 9 wines so far, we headed to our next destination.

Now, before you express concern with the amount of alcohol in our system by this point - perhaps it would be a good idea to explain how wine tastings work, in case you've not been. The tasting samples are only about 4 small sips worth of wine each. At the risk of sounding "wine-snobby", we take our time to smell the wine, then inhale slightly as we sip, to get the best flavor profile of the wine. We take our time...and take advantage of the little crackers in-between each wine to cleanse our palette. So, in a tasting of 5 wines, for example, we may only drink a total of 3/4 a glass of wine. Over the course of an hour, that's not going to make us "blotto", by any means.

At this point, however, being mindful that the alcohol in our system could accumulate, we decided to take a detour while on the way to another winery. Being in Alto Pass, we saw a sign for "The Famous Root Beer Saloon - You Have To See It To Believe It".

Well, how could you pass that up?

But on our way, we also came to a sign that said "Scenic Overlook" - also, a must-see. So, the scenic overlook would come first, then the Root Beer.







This was the view from the scenic overlook...these pictures do not do it justice. So green, so quiet, so breathtaking...after a busy summer, it was nice to feel peace here.

As my husband and I were taking it all in, a voice came from behind us.

"Ya'll from around here?"

Often when one hears that sentence, one expects it to be accompanied by banjoes. Not this time. The man speaking to us was a kind, older gentleman who just wanted to make conversation and meet new people.

He quickly became my friend when he told me I looked about 26 years old, and my husband clearly robbed the cradle when he landed me. He then asked me to guess his age - I returned the favor to him by ballparking low - I guessed 65 years old. He volunteered that he was actually 89 years of age, then pulled out his wallet to show that he was a member of the "Battle of the Bulge" club - he fought in this battle during WWII.

"There's not many of us left," he said, as he continued to flip through his wallet. "Here's a picture of me and my wife...I lost her a few years back now." He showed us a picture taken during the late 1960's, when they would have been in their 40's. "Isn't she pretty?" My husband quickly lightened his mood by saying, "Well, who's that young, handsome guy with her?" This encouraged a hearty chuckle, and we continued to make small talk and enjoy each other's company for a few more minutes. He had brought "an old man" with him to enjoy the day who stayed in his truck, presumably not able to get out and around, so after a bit, he said he needed to get back to his friend.

We parted ways, and the man instructed me to make sure I work to keep my "figure", and reminded my hubby how lucky he was to have me. As we drove away from this beautiful overlook, and our new friend, I thought about how some of life's greatest pleasures are the ones brought about by sheer happenstance. I looked at the darkening clouds - a welcome sight during this drought - and said a small prayer of thanksgiving for our happy accidental meeting.

Our next stop - another happy accident in the making - was "The World Famous Root Beer Saloon".

To be continued...but to encourage you to check back, I present you with this picture, taken inside our next destination:



Yes, we make a cute couple...but check out the decor around us, multiply it by 50, and imagine being surrounded by stuffed "flying" birds while drinking draft root beer...and hearing the life story of a millionaire...

...stay tuned, my foodie friends!

Too Darn Hot

Forecast for Olney, IL for this week:




This is ridiculous. I had a former student stationed in Afghanistan tell me the weather is better there. Sheesh.

So my mission, should I choose to accept it, is to serve meals that are refreshing, light and yummy. I knew we had leftover Bourbon Marinated Flank Steak to eat. Then I remembered how much my husband likes the steak salad served at Olde Tyme Steakhaus.

An idea was born. Since this meal would be our main meal of the day, I wanted to add a bit more, so I also remembered we ate a yummy bruschetta at Buca Di Beppos in Indianapolis. The following meal was my attempt at putting two restaurant-inspired dishes into one meal.




Balsamic Glazed Bourbon Steak Salad with Bruschetta and Fresh Fruit.

The salad was the easy part:

2 Bags of "Italian Mix" Lettuce
2 green onions, chopped
1/2 a green pepper, diced
1 large mushroom, sliced and sautéed
1 tomato, diced
Feta Cheese, crumbled
Balsamic Glaze
Balsamic Vinegar
3/4 lb Bourbon Marinated Flank Steak leftovers, cut in bite-sized pieces

Heat the steak in a frying pan until warmed through. Drizzle the balsamic glaze on the meat, lightly coating it. Allow it to carmelize a bit on the meat - darkening the color and intensifying the flavors.

Then, build the salad. Lettuce, green onions, green peppers, tomatoes, sautéed mushrooms, meat, Feta cheese (or blue cheese - my hubby prefers that, and would also work quite well with the "balsamic" theme). Then, drizzle balsamic vinegar over the salad - but go easy! I skipped the traditional addition of oil - to me, it doesn't add much except extra calories.

Bruschetta recipe:
Loaf of sourdough bread, about 4 inches in diameter
1 tomato
Several leaves of fresh basil - a couple stems worth
Extra virgin olive oil
Kosher salt
1 large clove of garlic

Roll the leaves of basil into a tight roll, then slice into strips (aka "chiffonade" - click here for a video explanation). In a small bowl, combine about 2 tablespoons of the basil with a quarter of a cup of extra virgin olive oil (I resisted the temptation to use the abbreviation "EVOO" there, because the next thing you know, I'd be calling sandwiches "sammies" and saying "yummo". Ick.). Set the oil/basil mixture aside while prepping the rest.

Slice the sourdough bread on the bias (diagonally, across the loaf, so as to create slightly larger pieces, and a crust that is easier to bite through - demonstrated here with a carrot, from the Food Network show "Worst Cooks - so bear with me on this one, it gets the point across), about 3/4 of an inch thick. Place the slices on a broiler pan lined with aluminum foil.

Dice the tomato, placing the more firm, fleshy pieces in one dish, and the mushier inner bits into another. (I'm not going to make it on "Next Food Network Star" with guidance like this, but dangit, it's how I think, with regards to cooking, anyways.) Put the mushier bits, a few strands of the basil and just a tiny bit of kosher salt into a small food processor and purée. Then, run this mixture through a strainer to remove most of the liquid, forming a fresh tomato paste.

(The idea here is to provide a sort of glue that will hold the firmer diced tomato bits on the bread. One of the concerns my daughter had with the restaurant bruschetta was that the yummy tomatoes kept falling off, and she had to scrape them from her plate back on the bread. Putting the purée on first will stop this from happening).

Lightly brush the slices of bread on one side with the basil-infused olive oil. You can also use an olive oil spray, if you want to reduce the amount of oil. Place under the broiler set to "high" - and keep an eye on them! When they just start to brown, remove them from the oven, and rub the clove of garlic (which you have already cut in half, so it will release its garlic-essence on the bread) on each slice of bread. Then top with a small bit of purée, then a few of the diced fresh tomatoes, and a few strands of the fresh basil. Place back under the broiler, and again - keep an eye on them! The goal is to heat the tomatoes and basil just enough to soften them a bit.

Serve with a small dish of the basil infused oil. Here's mine:




The "fresh fruit" was simply sliced up strawberries, kiwi, bananas and whole grapes. I actually made this first, to give the fruit favors time to macerate. Be careful though - cut the bananas too far in advance and they turn brown - not very appealing to the eye.

The meal was a hit, and met every goal. For those of you familiar with the Weight Watchers Points Plus system - the whole meal was only 7 points (3 for the bruschetta, 4 for the salad, and the fruit was free). Light, filling, and yummy - even my daughter thinks so - see!





Side note: the music I played while I made this meal was my Pandora station based on the music of "Little Charlie and the Nightcats". I've named the station "Low Down Blues" - and if you dig raw, earthy, nitty-gritty, bar band blues, you should check them out...fun to dance around the kitchen, and to paraphrase Muddy Waters, "Get my mojo workin'." Good times!

John Wayne Ate Steak

Our daughter has recently decreed that her favorite food is steak.

Who can blame her - really, a good steak is just hard to beat. I always feel a bit decadent while eating steak - it's a summary of most of the seven deadly sins wrapped up in meaty goodness.

It doesn't have to be so sinful, though. It's not just the "greedy" who can afford a steak - certain cuts are comparable in cost to chicken, and if prepared well, satisfy one's steak cravings. And - one does not need to be a glutton while enjoying it - the same inexpensive cut is actually quite lean.

I'm talking about flank steak. Bourbon-Marinated Flank Steak.





As side dishes, I served mashed red potatoes to my husband and daughter, and corn on the cob and sliced red tomatoes to my daughter and I. The small cup contains the boiled-down marinade to use as a dipping sauce. It's strong, and perhaps a bit salty, but was a nice contrast.

Since we don't have a grill up-&-running yet, I broiled it, and it carmelized quite nicely.

If you look in the comments for the recipe, you'll see that many have included brown sugar into the marinade - something I will try next time.

And-we only ate half the meat! I think I will serve the leftover steak on salads or lunch today.

In my search to find appetizing, inexpensive, quick and healthy meals, I believe I have found another that fits the bill.

Even John Wayne would be proud.

Playing Grown-Up

My grandmother, when aged well over 90, said something very interesting.

"You know, in my mind, I'm really 23 years old."

In a similar vein, I often have moments in which I question at what moment I became a "grown-up". I fondly remember Mr. Rogers speaking of "grown-ups", and vaguely being aware of my parents falling into that category. I watched TV, and began to understand that grown-ups lived in a different world. They had to go to "work". They didn't have fun the same way I did. I liked to swing on swings, and ride my bike. They...talked. And talked. And sometimes, ate food and drank fancy looking drinks while talking.

I didn't get it.

However, this evening I made an attempt to enter this world by serving food and some fancy drinks for my hubby and a couple good friends. And I say, as experiments go, I think this one was a success.

I decided to attempt a 4-course meal in the Italian tradition. The first course, or antipasto, is a light course, a sort of appetizer. The second course, or secondo, often includes pasta of some sort. The primero course includes a meat, often a grain of some sort, or maybe a salad. And finally, dessert.

The antipasto comprised of three cheeses, crackers, and a Gewerstheimer wine:



The cracker plate included Parmesan crackers in the middle, surrounded by aged cheddar beer crackers. The cheeses, from left to right, are Romano, smoked Gouda, and aged Vermont cheddar. The crackers were from The Fresh Market, as well as the smoked Gouda, but the other cheeses were found at our local Wal-mart. I've found that if you look, some decent cheeses can be found in Olney...you just have to look.

The second course - that I became so preoccupied with serving that I forgot to take a picture - was farfalle pasta with sautéed bell peppers, red sauce and grated Italian cheeses. It was yummy - and very simple to make.

At this point in the evening, we found we were to host a couple new guests - our daughter with her boyfriend. This turned the evening into an actual dinner party - man, then I really felt like I was playing "grown-up"! It was nice to have them join us - both quite an enjoyable addition to the party!

The primero:



Grilled Chicken with Balsamic Glaze, with salad.

I actually carmelized some onions...and forgot to serve them until the end. I don't entertain often...have I mentioned that? The above dish was also very simple, but very good! The pretty little glaze is a bottled glaze that is a balsamic flavored syrup - complimenting the chicken quite nicely. It received quite positive reviews.

The dessert was made by my friend Hillary - and wowwie, what a wonderful close to our meal!




This is a layered angel-food cake, topped with a mascarpone cheese frosting, coconut, strawberries - and was served with dark chocolate shavings. Delicious! Hillary is an amazing cook - she has been kind enough to cook for us in the past, and she always serves delightful meals! This cake was a perfect balance of saint and sinner - both light and decadent at the same time. Win!

We served a sweet Italian white wine with the dessert - the name of which escapes me, and frankly, I had not heard of the variety before.

The meal was a smashing success - but, more enjoyable was the company, the conversation, and the opportunity to relax (for most of us ;-) ). In playing "grown-up", I began to understand the appeal. A good time was had by all.

I will say, however, that I still like to swing on swings and ride my bike. The more things change, the more they stay the same.

And in my mind, I'm really 7.

Mmmmmm....porky goodness

Father's Day deserves a special food offering, don't you think? I saw this recipe in an email from Food and Wine magazine, and had to try it out! A real man deserves a real meaty treat for his day - this fit the bill.

Honey Baby Back Ribs with Whiskey Marinade

These were so easy to make. I put them in their yummy whiskey bath yesterday, and let them marinate for a day. Then, I put them in the oven before we left for church. Two hours later, after we were appropriately "churched up", as Cab Calloway would say, they were mostly done - all I had to do was glaze them, make the dipping sauce and make the side dishes.

We don't have a functional grill, so I used our broiler instead. If I make this again - which I probably will - I will be patient and let them carmelize a bit more, for that yummy, sweet-yet-slightly-burnt flavor.

Also, the dipping sauce is very thin, pungent and acidic - not a thick sauce as you BBQ aficionados may be used to, but more of a contrast than a compliment. My hubby and I liked it, our daughter didn't.

And - they're so pretty, aren't they? I would be tempted to make these to entertain guests - with some fancy sides, of course.

So - Happy Father's Day to my honey, and all of the other wonderful men who have served as role models, made the sacrifices, and just do what great Dads do everyday. Thank you all...and to the families that love them - make these ribs and show them some whiskey-honey love!!!

Mysteries of the Frozen Box

Yesterday was a darn good day.

As you may have read, it started out poorly...having consigned myself to dropping at least a grand on a new refrigerator, and kissing any hope of a vacation goodbye.

However, the nice people at the Appliance + Store here in Olney saved me $900. It turned out that this little guy was the culprit:




Indeed, this is a sensor that tells the fridge when to defrost. It died, so the fridge built up quite a bit of frost in places we couldn't see. The frost then obscured the air flow vents that circulate air from the freezer to the refrigerator compartment, which is why the freezer basically still worked, while the fridge blinked out.

The nice gentleman from Appliance + was very quick to diagnose the problem, just as quick to fix it, pleasant, and didn't even humiliate me for the sad state of my kitchen. And - it cost $101.00 to fix!!! I was thrilled.

And, as long as I seem to be on a kick of praising local businesses, I certainly want to praise Appliance +!!! They also sell appliances, and could have made a lot more money selling us a fridge than fixing this one. But - their honest, efficient service made me incredibly happy, and even though it may be more expensive to buy my next appliance from them than at a big box hardware/appliance store in Vincennes - I will give Appliance + first dibs.

(Are you listening, Olney?)

This weekend will be filled with the musical delights of playing with the Evansville Philharmonic Orchestra, so perhaps I can share some of the yummies we encounter there. I also have a music-related blog, "Tales From the Music Room", that is long overdue for an update. Time away from the crazy-busy schedule of teaching/performing/organizing/counseling/etc. is allowing me to do some things I want to do. Blogging is one of them.

And if you'll excuse me, I think I'll go get a glass of water...chilled nicely from my fully functional fridge!

Location:W Gassmann St,Olney,United States

It's All Fun and Games Until...

Last night, I was sitting comfortably on the couch, iPad in hand, relaxing after a productive, yet low-key day.

My hubby got up to get himself a glass of orange juice.  Then, he spoke the fateful words -

"Honey, I don't think anything in the refrigerator is cold."

Really?

Sure enough, "luke-cool" was the best way to describe it.  I cleaned off the back of the fridge - hoping that simply brushing off some dust from its nether-regions would inspire it to get back to work.  We also moved anything that truly needed to be moved into our garage fridge (it's not just for 6-packs of Upland Wheat anymore).

However, I went to sleep knowing that quite possibly, we'd need to plop down a grand on a fridge the next day.

This morning, we inspected the fridge - and indeed, while the temperature was "cool", it certainly wasn't cold.  The freezer - which was keeping things frozen last night - now would make a good refrigerator.

So, into the garbage went most of the contents, anything salvageable went into the outside fridge.

And this morning, I begin the quest to either fix it, or buy a new one.  Any suggestions you may have would be welcome - for either fixing it or purchasing a new one (I'm eyeing a bottom freezer model, actually).

On the bright side - I may get to go shopping!  Sure, it's with money we'd expected to save, or spend elsewhere, but who needs a vacation, really?

Perhaps a "stay-cation" would give me opportunity to try out new and exotic recipes...

...once I have a fridge to keep the left-overs in.

*blugh*  This song seems quite appropriate right now...I've been going through an 80's rock phase lately anyways.  Enjoy!

This Is the Beginning of a Beautiful Friendship.

Did you ever have a relationship that you knew was potentially dangerous, if not kept in check?

A relationship that you knew had the power to destroy all that you had worked for, and went against much of what you value...yet you still, by force of sheer magnetism, dizzying desire and intoxicating charm, feel driven to keep going back to what you know could be your downfall?

This is the relationship I have with Chilly Willy's Ice Cream.

About 4 years ago, this wonderful little shop opened. It is a ray of hope - a beacon of light in a culinarily dark place...in a land where eating options range from "chain-blah" to decent ethnic cuisine, this light shines even brighter.



Now, technically, while the title of the shop says "Ice Cream", they specialize in frozen custard - and this, my friends, makes all the difference. The difference between "ice cream" and "frozen custard", according to Alton Brown, is eggs. True ice cream is just that, frozen cream, sugar, etc. Frozen custard includes eggs to the mix - and to my palette, brings about a wonderfully unctuous mouth feel...so smooth and creamy on my tongue.

I'm a "texture eater". Meaning - it often isn't the taste that lures me in, it's the feel of something in my mouth that gets my attention. This would be why raw oysters hold no appeal, and the Jimmy John's Potato Chips, with their extra crunchy, thick layers win out over all others. Chilly Willy's, you had me at "custard".

But, then, it gets better. As I have mentioned, I'm trying to reduce the size of my waistline (and reduce the amount of junk in my trunk, the badonk in my badonky-donk). To this end, Chilly Willy's offers an equally rich fat-free frozen yogurt option each week! So - it is much easier to save up Weight Watchers points for this treat!

And, to top it all off, they have dozens of specialty sundaes, "willi-waws" (a Blizzard, but you can't call it that, of course), milkshakes...any number of goodies that just keep you coming back for more!

And - they serve "real food" too - burgers, hot dogs, fries...but I'll be honest, I go for the cold stuff. The hot stuff is OK, but if I'm watching my waist, deep fried-fried is what I try to avoid.

The employees are very bubbly, enthusiastic teens, who are good kids - being a small town, everyone knows everyone, and I've met many through the schools in one way or another. How they keep going day after day with such a rabid customer base, I'm not sure. The shop is clean, and the aesthetics say "this is a fun place to be."

All in all, if I had to vote for a business that most represents what Olney could and should be, I'd vote for Chilly Willy's. Not only does it prize quality in their product, it listens to the heartbeat of the community, and is ever-changing to meet their needs. For example - last year they did not carry frozen yogurt every week, and each week they did, they kept selling out of it. This year they have a new flavor of it every week, and always seem to be well-stocked. It prizes the customer experience - never cutting corners for the bottom line, but understanding that if you go the extra mile to make customers happy, they will return your efforts 10 fold. And they have vision - it would have been easy to say, "Well, it's a town of 9000, and we already have a Dairy Queen - so we don't have the customer base or potential market share to make a place like this work." Gutsy, fresh, confident business acumen - and again, not limited by what "has always worked", but bolstered by belief that our community would support something that is truly good.

(Are you listening, Olney?)

And - they reach out to the community by creating events centered around the park directly next door. They sponsor classic movie showings on the weekends, where people can bring their lawn chairs, enjoy some food, and enjoy an evening with their neighbors. Movies range from "Casablanca", to "Back to the Future", and this summer..."Rocky Horror Picture Show". Can I dress up as Magenta and get away with it?

I will continue to budget WW points for visits to Chilly Willy's, because I know I will never be let down. Yes, it has the potential to unravel my health efforts - but, wisely managed, I believe you can have your frozen yogurt and eat it too.

So - when are we going next???

Location:W Gassmann St,Olney,United States

I have proved my point.

The last post I made on this blog was on February 17, 2012.

That would be 13 weeks ago.

That would be Approximately 24 performances (including 7 musical performances, 2 OCC Concert cycles, 5 EPO Cycles, a jazz festival hosting 100 students and nationally renowned guest artist - among others), 80 rehearsals, and a college trip to Cincinnati and Cleveland ago.

Yeah, so what - everyone's busy, right?

And, I will admit, meals weren't often my priority. As a matter of fact, I went off the deep end returning to some pretty poor eating habits.

Mi amigos a las restaurante Mexicana me recuerda, y tocame muchas margaritas.

So, now what?

Well, for starters, I reacquainted myself with Weight Watchers. This week makes a month - and I've lost about 6 pounds. Yay!

And, I've started riding my bike again - his name is Hannibal.

And, school is out.

So, the focus of this blog, methinks, should shift. I'm not going to be as busy - but now, the schedule will require more meals - with everyone home for all 3 meals, this means I have to come up with some grub options!

And, the aforementioned grub options need to be healthy, and when they are not, they darn well need to be worth it!

I hope you will join me, again, on this new adventure! And - if you have any recommendations for healthy eats - I'd love to try them out!

Location:Mary Ln,Olney,United States

Pasta-licious!!!

Baked Pasta!!!

I've re-committed myself to cooking - so much so, that I made this meal on a night in which no one else was going to share it with me.  Monday, my hubby didn't get home until after 7:30, and made a "run for the border" to keep himself from passing out.  The kiddo had a busy evening, and only had time for a PB & J in-between rehearsals.

I made this anyways - mostly because it was a night I knew I had time to make it, and it would make for good leftovers for the rest of the week.  It was yummy that night - and was yummy on Thursday when we ate the leftovers!  The recipe:

1 box of Smart Choice Pasta - I used Fusilli - it holds the sauce well.

1 jar of tomato based pasta sauce - I used the Wal-mart generic "Garlic and Onion" sauce - and it's good!

1 package of Turkey Italian Sausage, about 1 pound

1 green pepper, chopped

1 yellow onion, chopped

Kosher Salt

Garlic Powder

Dried Basil and Oregano

12 oz shredded mozzarella cheese

Grated Parmesan cheese

Cook the pasta according to the directions on the box - except remove it from the water one minute from the stated cooking time.

Saute the Italian Sausage until no longer pink.  Place the sausage in a "holding container", and then saute the green pepper and onion until soft.  Add kosher salt, garlic powder, basil and oregano to taste.

Once the pasta is finished and well drained, transfer to a 9 x 13 glass baking dish that has been coated with non-stick spray.  Sprinkle some shredded Parmesan cheese over the pasta so it falls in-between the noodles.  Spread the onions and peppers in a flat layer on top of the pasta, followed by the sausage, followed by the jar of pasta sauce.  Top with the mozzarella cheese in an even layer.  Loosely cover with a layer of aluminum foil that has been lightly coated with non-stick spray (if you don't do this, the foil will stick to the cheese.  If you don't use the foil, the cheese will harden as it melts - and we're going for ooey-gooey goodness here).

Bake at 350 degrees for about 40 minutes, or until the cheese melts and the sauce is bubbly.  Allow it to rest for 5 minutes before serving.

You could certainly add other veggies to this dish - I think it would be good with mushrooms, zucchini, spinach, roasted red peppers - all sauteed before adding, of course.  Also, the next time I make this, I may add more than one can of sauce, perhaps a can and a quarter - it's not very "saucy" as is.

You probably can tell by now that when I cook a dish in which I do not use a recipe, there is a lot of experimentation involved - as evidenced by the vagueness of some of the amounts and ingredients used in the dishes.  I would encourage you to do the same!  Ask yourself, "What do I think would taste good combined in a dish?"  I challenge you to go all Iron Chef on your kitchen one night - see what is in your pantry and refrigerator, and make something happen!  Some of my yummiest meals have come from the blessings of serendipity - as well as some of my most hideous culinary nightmares.  But - that's OK - this is how learning happens!

As with many aspects of life, a mistake in the kitchen is only a mistake if we perceive it as such.  Sometimes a mistake is an opportunity waiting to happen.

I have some pork in my fridge.  I might make pork fried rice.  I might brown the pork in butter and olive oil,  braise in beer, and serve over Asian noodles.  I might braise the pork in the sauces left over from earlier crock pit meals and serve the thickened gravy over rice.  Or spaghetti squash.  Or...???  

I guess we'll just have to find out!

Sue's Gettin' Her Groove Back.

Not quite in the same fashion that Stella found hers...but the groove I'm missing is in the kitchen, not elsewhere in the home.  ;-)

Check this out, ya'll:

Baby Back Crock-Pot Ribs!

I took so many liberties with the recipe I used, that I'm going to share what I actually did, rather than what the recipe told me to do.

2 1/2 pounds pork baby back ribs

1/8 cup paprika

1/2 cup Emeril's Essence

1/2 tablespoon kosher salt

6 tablespoons sugar

2 bottles of Guinness Beer

32 ounces of Hickory Smoke BBQ Sauce

1/2 cup honey

Cut the ribs into sections containing 3 ribs each.

Combine the paprika, Essence, kosher salt, and sugar in a large metal bowl.  Rub the mixture into the ribs, and grill them for about 3 minutes per side - until they have grill marks.  (I used a cast-iron grill pan, actually - and this rub burnt on to that pan like nobody's business.  Perhaps next time I'll line it with foil first.)

Put the seared ribs in the Crock-Pot, then pour the beer over them.  Cook on high for 2 hours.  

Combine the BBQ sauce and honey in a bowl, and then add to the Crock-Pot, and cook on high for another hour and a half.

Serve over mashed potatoes.

There was a WHOLE LOT of juice left over, which we put in a container and plan to reduce down into a Guinness BBQ sauce at some point.

That's what I'm talkin' 'bout.  I could quite possibly remember how to throw food on a table after all.

Keepin' It Real

Reality has set in, indeed. You may have noticed - a short time ago, new recipes flooded this blog. The spirit of innovation flourished, new flavors graced our table and we were eating - and eating quite well, if I do say so myself, at home.

Fast forward to this past week. Today is Saturday, and in looking back at the week, I note 3 dinners not made by me - pizza last night, and si, mis amigos a las restaurantes Mexicanas made two of our meals this week. And - one lunch was eaten out as well.

Epic fail.

I could easily justify each indiscretion. Monday was my birthday - and who should cook on their birthday? I did make a dessert that night, however. Brownie Bottoms - http://www.crock-pot.com/Recipe.aspx?rid=344. It was...rich. If you make this, I strongly recommend you use it as a topping for ice cream, rather than as the recipe recommends, which is to serve it with ice cream. It was like a fudge bomb going off - ooey, gooey, rich, luscious - but like anything that decadent, must be consumed responsibly.

But - we did eat our main meal out that evening - as we did the next night. I was exhausted after a long day, and wasn't feeling well either.

The meals I did make were woefully sub-par. Wednesday was penne pasta with some red sauce slapped on it. Thursday was a hastily thrown together chicken stir-fry that suffered because I threw the chicken into the wok before it had completely thawed. Therefore, as the ice melted, it became water pooling in the bottom of the wok, which then not only half-boiled, half-steamed the meat instead of searing it with a luscious crust - but washed off the seasonings I put on the meat. It was edible - but I can do much, much better.

Pizza night was a result of a headache - a nauseating, horrid headache.

All perfectly reasonable excuses. In addition, our daughter's schedule has become ridiculous, so many nights she simply does not have time to eat anything at home, which reduces my desire to make anything.

But, these are simply excuses, nonetheless. And, our schedule won't be clearing up any time soon - if anything, it will be getting worse.

This provides the perfect opportunity to re-evaluate. I need to be better at planning, as well as building more "last-minute" emergency food options so I won't be tempted to fall back into old habits. Illness will happen, schedules will change, crisises will blossom - I need to be better prepared. Now is the opportune time to renew my commitment. I've identified some problems, now it's time to formulate some solutions.

In other news, this morning I decided to spoil my family with a pre-Valentine's Day breakfast: Chocolate Chip Pancakes. I just made regular pancake mix, dropped batter on to the hot griddle, let it cook for a minute, then dropped a bunch of semi-sweet chocolate chips on the pancake and flipped it over for a few seconds to finish. I topped the pancakes with butter and powdered sugar, then served them to a grateful family. As I took a bite, each chip formed a pocket of chocolate lava that gushed into my mouth, filling it with sweet-yet-sinful bitterness that is the essence of chocolate.

Hmmmm...perhaps an innovative, sinfully delicious meal is in order for Valentine's Day also...but, this presents a challenge. I don't get home until 8:00...so how can I make this happen?

Stay tuned, faithful readers, for the conclusion to our tale...

Oh My Goodness!

The updates haven't been as often as I'd like lately.  As I predicted, life got much busier, so therefore, priorities dictate that I need to put the food blog low on my "to-do" list.

But - a brief free moment has popped into the schedule, so, I figured I'd take advantage of it while I could!

The food highlights of the week included my first attempt at making Beef Wellington.  It sounds fancy - and if you Google recipes, it seems complicated.  It really isn't.

1 1/2 lb beef tenderloin roast
1 Frozen Puff Pastry sheet (found with frozen pie shells at the grocery)
Kosher Salt
Fresh Ground Pepper
2 Truffles (probably going to need to hit the internet for those, unless you have an awesome bro-in-law who just gives them to you ;-)  )

1.  Thaw the sheet of puff pastry by letting it sit out for about 40 minutes on the counter top.
2.  Once completely thawed, place the puff pastry on a cookie sheet lined with parchment paper.
3.  Rub kosher salt and fresh pepper on the roast.
4.  Chop up the truffles and sprinkle them on the puff pastry.
5.  Place the roast on the puff pastry.  Wrap the pastry around the roast.  Place the seam sides facing down on the cookie sheet.
6.  Put the roast in a 400 degree oven for an hour.
7.  Remove from the oven, and let rest for 15-20 minutes.
8.  Slice, serve with garlic mashed potatoes and green beans (like I did Monday night!).

The cabernet sauvignon that our friend brought over complimented this meal quite well!

The night before I made this, I had the house to myself.  My hubby was at a Pep Band game, as was my daughter.  So, I pretended I was in college again.

Beer & Mac

To my credit, it's at least the 2% Milk Velveeta Shells and Cheese - so it wasn't as bad for me as it could have been.

And - I made the Brown Stout Mustard!

While mixing this in the food processor, I had a flashback to my American history classes when they discussed the destructive nature of mustard gas.  Let's just say I learned to keep my head back when removing the food processor lid, rather than shoving my face directly into the path of the fumes rising from the brown mustard goodness.  The good news is that I now found a recipe to make the next time I have any sinus problems whatsoever.

It is pretty yummy - but very hot!  My brother in law's had more flavor, and less heat, so I may make his recipe next time.  But, it's still better than any purchased brown mustard I've had.

My next challenge - feeding my family Super Bowl worthy food that does not require ordering out for wings or pizza.  I have a plan...and I think it's a good one...involving beer, hot wing sauce, and some interesting techniques that I hope pay off!

I'll keep you posted.

Oh - I figured I'd pay tribute to the element of Super Bowl Sunday upon which I focus the most - the quest for excellence, the desire to be the best, and at its core, what America roots itself around.

Commercialism.