Category: Cooking

Recipes and chitchat

Me Time

Lately I’ve felt overwhelmed. Too much to do and not enough time. Every day I murmur a prayer of thanksgiving because my children are grown and gone. If I were still doing the mom thing . . . I can’t even contemplate it.

It’s not all bad. I’m realizing my lifelong dream/ambition of being a published author. It’s the peripheral obligations that are getting me down.

One of my goals for this calendar year is a monthly date with myself. Too bad I haven’t had time to do that. I barely have time to get in a weekly session of yoga. My second quarter goal is to add another half hour of exercise into my week. But exercise isn’t me time. It’s a peripheral obligation that takes away from the writing time.

I’m in serious need of not only a date with myself, but some substantial me time.

  • I’d like to go to a baseball game.
  • I’d like to do some real cooking on the weekend.
  • I’d love to go to a movie with my husband.
  • I have several ideas for custom music mixes I’d like to work on.
  • Reading without guilt would be so nice!
  • I’d like to sip a glass of wine and relax when I get home from Day Job.

I would also like writing time. Writing is my dream. Something has to give.

Another one of my goals this year is “say no.” Don’t be surprised when you start hearing me say it more often.

WIP Wednesday: Alee Drake

Welcome to a new season of Work In Progress Wednesday. Today’s guest is my good friend Alee Drake. Welcome ALee!  January is National Hobby Month—what’s your hobby? How did you start?

AD: My hobby is writing and reading. I started to love reading in first grade when my teacher read Charlotte’s Web to the class…I was the only one who cried when Charlotte died. I wanted to be able to tell a story that would make readers either laugh or cry.

MJ: January is also National Soup Month—what’s your favorite soup? Do you make it yourself?

AD: My favorite soup is split pea with ham but my mother always called it ham soup, because I didn’t like peas when I was young. Yes, I make my own after a ham dinner, and a dinner of scalloped potatoes and ham….

MJ: If you didn’t write, what would be your creative outlet?

AD: Gardening is my spring/summer outlet. I would probably make primitive things, or jewelry, or be a photographer… (too many things to do, so little time).

MJ: Other than writing, what would be your dream job? Why?

AD: My dream job would be teaching children to become creative writers…OH, I did that already (I am a retired elementary library teacher). I guess it would be to have a cozy writer’s retreat/ bed and breakfast. (I currently host writers retreats at my home.) I am living my dream.

MJ: Describe your ideal/dream writing space.

AD: My office is my dream writing space. I have windows overlooking acres of fields and trees, with birds and deer . I write at an antique half-circle desk. 

MJ: What do you love most about your WIP hero?

AD: He is wealthy and handsome and is totally down-to-earth.  

MJ: What do you least like about your WIP heroine?

AD: She doesn’t have confidence in herself. 

MJ: What genre is your current WIP?

AD: Sweet romance.

MJ: How did you come up with your hero and heroine’s names?

AD: I like names that are unusual and reflect the character’s personality.  My Hero is Zayne and the heroine is Keely. My other characters are named after friends and family. 

MJ: How did you choose the setting for your current WIP?

AD: So far my books take place in upstate NY.  I have one book that starts out in a freezing wintery upstate NY setting and ends in Hawaii.

MJ: Are you willing to share the first five to ten sentences of your current work in progress?

AD: Yes. This is from His Birthday Suit.

      “Mother, I don’t dress up.  I wear jeans. You know that.  Now drop it.” Zayn Roberts stood beside the wet bar in his parents newly renovated parlor and tipped his head back to swallow the last dregs of Jack Daniels. He was tempted to pour himself another glass but refrained knowing it would be harder to stop after two and he had to drive home. Soon. 
            “Dear, don’t be so obstinate. You know that you have to be presentable at the party.”
            “Seriously, Mother. I know everyone who will attend, and they know I only wear jeans.”
            “Yes. And won’t it be lovely to surprise them by wearing a tailored suit.”
            He crossed the room and gently touched his mother’s shoulder.“Mother, what have you got up your lovely silk sleeve? I sense something deviant…something that definitely will not please me.”
MJ: I understand you had a book released earlier this month.
AD: Yes, Men In Ts by Alee Drake is available from Amazon, Barnes & Noble, and The Wild Rose Press website.
MJ: And how can readers stay current with you?
AD: My blog, my Facebook page, and my Amazon author page.
MJ: Thanks again for joining me today!

Thanksgiving: Food & Beyond

I have never cooked a Thanksgiving Dinner in my life. We’ve always gone to my mother’s or (in the early years of marriage) to my in-laws’ for the holiday. In recent years, we’ve all started contributing to the meal. I seem to be in charge of the “yellow vegetable” category.

I made butternut squash with baby spinach several years running, but spinach and cranberries have been added to the ever-growing list of foods someone in the family can’t eat. We also try to avoid dairy (two severe allergies plus several intolerant of  lactose) and gluten (one severe allergy). In 2012, I tried to make a Sweet Potato Galette, which didn’t turn out quite as wonderful as I’d hoped (the story is here), but did become the basis of what I’m now asked to bring to all autumn/winter feasts (fresh fruit salad is my spring/summer contribution). This dish is more savory than sweet–the thought of marshmallows on sweet potatoes makes my teeth ache. And yes, some of these photos are from that earlier blog.

swwet potato 01Wash the sweet potatoes. Please note I purchased long, narrow ones to better facilitate the slicing process.

Peel the potatoes. Then slice (I use a ripple mandoline, but this year, I purchased a new slicer thingamabob.)

2012-11-21+18.11.22I usually buy 6 sweet potatoes, which makes just enough of a side dish for our family of 14 (give or take).

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I also chop one sweet onion (which tends to be large). I mix all of this together with Wegman’s basting oil. (If you don’t have a Wegmans near you, perhaps your supermarket sells seasoned oils. If not, you should move some place where there is a Wegmans. It’s worth the move. Seriously.) Put the mixture in a casserole dish/glass baking pan (My lasagna pan is perfect). Bake at 400F for about 40 minutes or until potatoes are tender.

The great thing about this dish (besides meeting everyone’s dietary requirements) is that I can make it the night before, then take it to my parents’ in Tupperware and reheat it in their microwave right before the meal is served. Couldn’t be easier. Unless someone else made it.

I’m so lucky that my family can still be together on the major holidays. We’re a clever bunch of people who try to accommodate each other whenever we can, and that’s good, too. Getting together isn’t about the food, though. It’s about being a family and being there for each other.

“The hardest arithmetic to master is that which enables us to count our blessings.” Eric Hoffer

 

 

 

The Zucchini Solution

It’s zucchini season. I am not fond of zucchini. Or yellow summer squash. I prefer the heartier winter squashes. But TV Stevie likes them, so periodically I try to find a way to cook them that isn’t too disgusting. I think I created a keeper. And I was clever enough to write down what I did immediately after supper that evening.

Pour about a quarter inch of olive oil in a large skillet.

Add boneless skinless chicken breast that has been cut into bite-sized pieces.

Season heavily with McCormick Grill Mates Montreal Chicken seasoning.

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Cook over medium heat.

When the chicken is is done, add chopped onion and garlic–I used a lot of chopped garlic–to the pan.

Cook this for a few minutes, until the onions are translucent.

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Add 1 medium zucchini, thinly sliced, and 1 medium summer squash, thinly sliced.

Season well with Mrs. Dash Grilling Blends for Chicken.

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When the squash is thoroughly cooked (15-20 minutes, stirring often)

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add 1 14.5 oz can of petite diced tomatoes.

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Cook for several minutes.

Drizzle in some balsamic vinegar.

Cook for several more minutes.

Transfer to glass baking dish (I use a round quiche pan).

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Top with shredded mozzarella

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and microwave for 1 minute (or until cheese is melted).

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That’s it. Yes, it’s heavy on the seasonings, but one of the reasons I don’t care for summer squashes is their lack of flavor. They are all texture and no taste.

Oscar Night

It’s Oscar night, which is my husband’s equivalent of the Super Bowl. He’s made a point to see every Best Picture nominee. He also tried to see all of the Best Actor, Best Actress, and other major category contenders, but wasn’t entirely successful.

He’s more of a movie buff than I am. I’m the person who tries to make his night special for him. I procured a movie-themed wine; I roasted chickpeas for nosh; I have a light supper planned; there are cheeses and smoked almonds for dessert.

After supper, I may go upstairs and watch season 5 of Castle while he settles down in his recliner and flat screen.