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Posts Tagged ‘recipe’

I’ve been accused of falling to avoid cooking for Thanksgiving; it is always said jokingly, and I usually laugh along. But I’m missing the whole chopping and shopping and planning phase because for me it’s all about the sides and the table decor! The Bride’s Virginia in-Laws have already arrived and will be picking up the slack, but she has tasked us with cooking the turkey. There is a cute little Butterball defrosting in our refrigerator, and today we will bake a loaf of corn bread for the stuffing. This is our traditional recipe, classic corn bread stuffing cooked in the bird and not in a casserole dish.

My left hand is pretty free these days, the splint goes on only when I’m outside or around children and dogs. You can barely see the surgery scar. My right hand has to wear the splint all the time for the next three weeks. I’m not supposed to lift anything or exert any force on any one hand – so trying to pull the microwave door open was a mistake. I can push down the seatbelt to unhitch, but I can’t push it in. I feel like Goldilocks, forever looking for that sweet spot between comfort and pain.

My plan is to have Bob chop up all the vegetables for the stuffing the night before and Thanksgiving morning we’ll begin – I will pick parsley and sage in the garden, and I will be able to crumble the bread into the sauteed mirepoix. In fact, this will be hand therapy for me! But Bob will have the heavy lifting; he’ll be brining the bird and assembling the stuffing and getting ole Tom into the oven. Which is fine with me. The Bride is in her happy place baking up a storm of pies and biscuits.

I was invited to see Wicked last weekend with the Bug and I couldn’t resist. Three generations at the movies with candy and it was a marvelous escape, the seats even reclined! Still, it was hard to feel engaged, my head was stuck in its Aspen collar looking straight ahead so I couldn’t gauge the Bug’s reactions. Every now and then I’d throw my splint across her body and I never knew whose hand I was holding. But we all loved it, the costumes, the singing, the fantasy of it all.

I held my box of Goobers with my right hand and carefully picked out one nut at a time with my left – hand therapy with rewards!

On the way home I asked the Bug if she ever felt different. Like Elphaba, did she ever feel the need to defend herself? I said that I always felt different as a child: my last name was different than my foster parents; I had blazing red hair and I wanted black hair; plus I had the whole two mother, two separate families thing. She thought about it for awhile.

“Well Nana, I really don’t feel that different,” the Bug said.

And I felt a calmness seep into the car because we talked about her girl friends and her height and all the tween drama that’s happening. And I understood that this one has a bit of her Grandma Ada’s energy – a willingness to help, a compassionate perspective. It’s almost like the Bride’s yoga study and Ada’s counseling skills found their match in this next generation. I know these are the Wonder Years, and we have high school on the horizon next year, but dear God please keep this child safe.

And thank you for not killing me when I slid into the end table! Here is my left hand at occupational therapy… and Happy Thanksgiving All Y’All!

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This has been the winter for strengthening one of my super powers – SOUP! During the pandemic, while Bob honed in on his sourdough bread, I discovered a delicious Asparagus Vegetable Soup recipe courtesy of Jamie Oliver https://www.jamieoliver.com/recipes/vegetables-recipes/creamy-asparagus-soup-with-a-poached-egg-on-toast/. I don’t do the egg on top nonsense btw. Now, due to unforeseen circumstances, I’ve been experimenting with more healthy and hearty soups. My take on these liquid elixirs is usually thick, like a stew.

But I’d rather not label these gastronomic efforts; or maybe I should just call everything I make in one big pot “chowder”? Thinking chowder was meant only for fish stews, I went in search of its meaning and yes, it’s mostly fish, but not always – https://www.foodandwine.com/soup/chowder/chowder

The problem with Bob is he’s not happy when I whip out the immersion blender. He likes a chunky soup, he wants to identify the vegetables. Maybe it’s just that we still have all our teeth? I did manage to win him over with a beautiful, cauliflower soup from the New York Times: Creamy Cauliflower Soup with Rosemary Olive Oil! https://cooking.nytimes.com/recipes/1020764-creamy-cauliflower-soup-with-rosemary-olive-oil that surprisingly has no cream whatsoever!

I’m probably best known for the soup I deliver to new moms and friends recovering from an illness. We have a cousin who was in need of some Jewish penicillin, so last week I taught his wife, Peg, how to make it, Reform Jewish Style. When I was in the middle of converting to Judaism, the rabbi arranged a cooking class for me. You guessed it – Real Chicken Soup! No matzah balls, no noodles or rice, just the basics. I’ve never felt so professional as I passed on my secret recipe to Peg in her new kitchen! She was a delightful sous chef, while also archiving the lesson for all eternity.

I brought my Starbucks apron and we traded tidbits of of gossip, chopping away, slowly perfuming the air with chicken fat. Maybe the world needs the next Southern Jewish French Irish Julia Child? My cousin is also a writer, a prolific expository health journalist, for major digital and print news outlets. In fact, she already has a cookbook… and I might have major writer-envy… but in a good way. I’m so happy Peg and her husband moved right across the river.

The Bride’s famous Sweet Potato Soup was recently discussed in detail here https://mountainmornings.net/2024/01/24/gray-swan-events/ and it continues to be a favorite in my winter soup rotation. Don’t despair if you don’t have any V8 on hand, you can substitute a can of fire-roasted tomatoes. I love the dollop of peanut butter you add at the end. This might be my favorite soup of 2023, and next on the list?

I’d like to try my hand at Pasta e Fagioli, a classic Italian pasta and bean soup. The Flapper used to make this all the time. I asked my brother and sister if they remembered a favorite soup from their childhood, and they both said Pea Soup. They like to remind me that their early years were much harder than mine. After our Year of Living Dangerously, Kay told me she had to do all of the housework, including cooking, while our mother was “… lying on the couch in the kitchen.” Jim told me if they had a ham to eat during the week, they could count on pea soup made with the bone that weekend.

They had no TV in 1949, and the radio was stuck in a big box in the front parlor, so the Flapper read aloud poems from a little red book, “A Thousand and One Poems.” Kay has all these poems stored away in her brain that she can recite at will. Just ask her! Occasionally a nurse would visit the kitchen in Scranton, trying to stretch out the Flapper’s legs, while I imagine my Mother screaming obscenities at the top of her lungs. Poetry and cursing in motion.

Making soup has become my antidote to cursing the media for leading every story with you know who. What about calling anorexia “terminal” so that patients can enter hospice? “In Colorado, a state where medical aid in dying is legal, [patients] would also be eligible for MAID (medical aid in dying) drugs…” https://www.washingtonpost.com/opinions/2024/02/26/terminal-anorexia-mental-illness-diagnosis/

What about Alabama calling embryos “babies”? “In a recent court case over embryos accidentally destroyed at a fertility clinic, the Alabama Supreme Court ruled under state law that all embryos are “children”. However, the global medical and scientific consensus on when reproductive cells become human life says otherwise.”

https://www.bbc.com/future/article/20240226-what-is-an-embryo-global-medical-definition-of-personhood-ivf-ruling

Ooof. I’ll continue making soup to calm my Novemberphobia.

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