Showing posts with label kitchen witch. Show all posts
Showing posts with label kitchen witch. Show all posts

Sunday, November 6, 2011

Food That Sucks

I introduce to you my nemesis - Eggs
 I realize my last post was pretty serious and revealing.  I appreciate everyone who took the time to respond, thank you.  But with that, I'm ready for a lighter subject for now.

My sister is an awesome baker but she's still in-training as a cook.  I'm the opposite way, a much better cook than baker which is about par for the course in an Italian fam, it makes it so we can make a nice full dinner together.  She can alter baking recipes with panache which is impressive because it's much harder to alter a baking recipe than a cooking recipe due to the science aspect of it.  At my vampire Halloween dinner party (yes.) she was sorrowfully remarking that she didn't think she'd ever be a good cook because she fucks up pancakes.  A bunch of people (myself included) chimed in that pancakes are deceptively difficult to make and to do silver dollar sized until she got better at it.  It took me years to make full sized pancakes.  Meatballs were tricksy too.

But however experienced or inexperienced you may be as a cook, everyone has a few things that elude them no matter how hard they try.

Mine are:

* Lentils
* Frying anything like chicken pieces or chicken fried steak
* Eggs (I can soft boil with the best of them but hard boiling is not good, scrambling is okay, sunny side up is mostly a lost cause, omelets are a lost cause and I've never made a frittata or quiche I really wanted to eat)
* Baking anything that is more complicated than a box mix (exception: Madelines)

What are yours?

Friday, October 14, 2011

Outsiders: What Like It's Hard or Something?


In ADF Druidry, there's a whole section in the beginning of the rite on Outsiders which is actually one of the more hotly contested aspects of the ADF ritual between ADF groves, the contested aspects tend to focus on 1. Who are the Outsiders? 2. What should be done with the Outsiders? Some groves think certain gods and attributes should always be Outsiders and Outsiders should be banished. Well, as I've mentioned, my grove has more in common with tent revivalists than with High Episcopagans generally, we take somewhat of a different stance than that.

Our grove generally feels who the Outsiders are depends on the ritual. If you're doing a ritual to the Furies for example, the Olympians are likely to be Outsiders. Eris' Outsiders are going to be different than Hera's Outsiders. We also don't banish as that should (theoretically) be permanent and not for nothing, living in NJ, you need your crunchy shell of cynicism, wariness and snarkiness to get through the day. But. They're not the most helpful aspects to get through a ritual that was basically started by drunk college kids in the 60's who wanted to break Berkley College's administrative brains while invoking gods from cultures that were and are pretty far from America in someone's living room in New Jersey. So we basically ask those aspect and those Gods and ghosts and whatnot who wouldn't be comfortable for the rit to go sit on the porch until the ritual is over and watch the college kids and cars go by until everyone comes and collects their Outsiders after ritual. We also make offerings to the Outsiders as well (generally with a carefully worded, Please accept our offering, not the offerer. . . the Outsiders tend to like to linger with the offerer and will often try to persuade the offerer to go on a fun adventure with them instead of sitting through boring ritual). Sometimes, people attending the rit feel like Outsiders themselves which can be for any reason from it's a pantheon they're not comfortable with, the rit itself isn't where their headspace is at or what is politely referred to as "the weather in your head" (which often is a euphemism for having High Drama with someone(s) in the grove or just life shit that you're going through that has nothing to do with anyone there but puts you in a sour mood) and I can tell you from experience, when the Outsider invocation is made and you feel like an Outsider, it's hard not to follower the offerer outside (I think at the Pagan picnic with the other grove invoking and it being so different than how we do things that when they did the Outsider offering I saw everyone from my grove visibly twitch not to follow but . . .manners).

Where I'm going with all of this is that I think it's very possible to feel like an Outsider even here on our beloved blogosphere. I've spoken in the past about being fretful about not fitting the "kitchen witch" mold closely enough and how sometimes that's hard for me. This year, while I love you all, it's been hard with the never ending High Magic Grimoire Club that has taken root in much of the blogosphere. I dutifully read and I'm happy that it works for y'all but it doesn't do a whole lot for me. As it doesn't do a whole lot for me, it's taken me out of the conversation for the better part of a year. Which is nobody's fault! I'm not casting blame or anything, it's just not where I fit. I mean, I even live with one so I harass him with a never ending stream of questions hoping that something will click at some point which inevitably essentially disintegrates into an exasperated "because that's the way it is, that's why!". We finally got to a place where I got it when he explained that you can't just date High Magic, you have to at least go steady or get engaged and get into a super srs arrangement straight from the gate. Man, I cannot commit to anyone or anything like that, I want to have an awkward first date where I can ask some questions and see you do something charming and cool and then make my decision from there. You can do that with Hoodoo, Wicca, ADF Druidry and even layperson Hinduism.

So I've been marinating a lot about where I fit. I've been thinking a lot about Gordon's post on little magics everywhere which is my jam along with radical practicality. For some reason for a long time I've hesitated to call myself a Chaos mage. Maybe because the first time around, it was this super cool 90's phenomenon that felt super alterna and punky and everyone doing it was way cooler than I was. To me it was like the first Matrix when that was impressive at the time or like Hackers or whatever else that was going on that had only a vague basis in reality but everyone was really excited about it anyway. The two girls I know locally who id as chaos mages are kind of like a modern 2011 version of that which is why I've also hesitated about the label which is super stupid because they're also close friends who I've done magic (awesomely) with and they are super down to earth and awesome with real problems. I guess I felt like I didn't fit the mold there either exactly? So besides the obv revelation that no one perfectly fits any mold, I had another revelation when talking to Jow:

Me: I don't know! I just do stuff! And people seem to relate to it even though I don't feel like I have an orderly manner in doing it and I feel like a toned down version of Penelope Trunk with my apparent pathological need to spew out all my fucked upness and flaws to the internet.

Jow (patiently): But you've been published, you have thousands of people reading your Witchvox articles and sending you emails--

Me: What? Like it's hard or something? Ohmigod! I've got it! I'm the Elle Woods of the occult world!

Jow: Hee! Actually, yes. People underestimated her a lot but she got into Harvard law school and graduated at the top of her class and she has a big heart and she sort of marches to the beat of her own drummer. Even though people at Harvard thought her clothes was crazy, she didn't care, she wore what she wanted anyway. She didn't change herself to fit in.

Me (dreamily): I love her clothes.

But it's funny, I was really thinking about it, much like Elle didn't fit in with stereotypical Harvard students, she still carved a place for herself and did it her way. I'm always going to be a fashion dork which tends to not be the norm with Pagans in my age group locally, I'm going to see and interact with the gods through clothes and music because that's what makes sense for me. I'm never going to want to do much high magic, I'm always going to want to do little magic everywhere and I'm just . . .going to be me and not worry about being whatever enough. I think that's where I struggle in writing my book, I feel like I'm not mommy enough for a kitchen witch book but not alterna enough to take more of a super srs approach. So whatever. I'm just going to write the way I write and do things the way I do things and stop worrying so much.

Bend and snap, bitches.

Monday, August 15, 2011

[Retro Recipe Monday] Recipes for Invalids

So this is one of my oldest cookbooks and probably published in the beginning of the cookbook era in 1911. The Butterick Cookbook contains no pictures and is not set up in a way that is familiar to modern cookbook readers, it reads more like a crypt note that you should know how to decipher from at that time. Ovens were more like fire places from the sound of it verses a modern oven. There is however a charming and practical chapter on cooking for invalids as per the book. Here are a few tasty treats for the infirm:

Sherry and egg - Beat the yolk of an egg and one teaspoon of sugar together and add this to two teaspoons of sherry, brandy or port, stirring well. Beat the white of an egg to a very stiff froth, stir it in, beating well, and serve at once. This will quite fill the glass. If wine is not desired, nutmeg may be used for flavoring.

Arrowroot Blanc Mange - Put half a pint of milk into a double boiler, scald and stir into it three heaping teaspoons of arrowroot which have been dissolved in one-half cup of cold water. Stir until thick and smooth; remove from the fire, flavor with a half teaspoon of vanilla and pour into a mold to cool. Serve with sugar and cream.

Beef Juice - When much nourishment must be given in small compass, the best nurses now prepare beef juice. This is made of the round of beef cut at least an inch thick. Take a piece of the meat about four inches square, place it in a wire broiler and broil it over a bright fire until both sides have been browned and the meat has been well warmed through to start the juices. If the fire is bright, two minutes of broiling will generally be sufficient. Lay the beef on a plate, sprinkle it with salt, cut it into pieces, place in a small piece of cheesecloth or a presser and squeeze out all the juice. About three tablespoons of juice will usually result from a piece of meat the size mentioned.

Sufficient juice for two servings is generally prepared at one time and the second portion will, of course, require warming. This must be done very carefully, as too high a degree of heat will cause the juice to coagulate. Place the juice in a cup, set the cup in boiling water, stir the juice constantly until it is a little above blood heat and then serve.

Wednesday, July 6, 2011

[Recipe Monday] Black Beans


I'm aware that it's Wednesday, you could judge me or you could have delicious black beans to eat while you watch Toddlers and Tiaras. I didn't stutter.

Black Beans

1 can of black beans, drained and rinsed
2 pieces of bacon, diced
1 onion, diced
1 packet of Goya Sazón with Tomato and Coriander

Fry bacon in the pot. After two minutes, add onion. Cook until the onion is browned. Add black beans and Sazón. Cook for ten minutes.

Tuesday, June 21, 2011

Summer Solstice: As Is Tradition

Hi nice people! Thanks for joining the circus! So let's get right down to it. So far I've been celebrating Summer Solstice the super traditional way: by bleeding like a stuck pig with my period and being in a state of complete anxiety and shying away from the sun.

Maybe earlier in the week was a better example, getting local wine at the local winery, getting my spinning wheel (finally) fully assembled, picking out fresh localish food from the market, finishing up errands, cleaning the house so it sparkles but today . . .no.

This kitchen witch feels too strung out to even cook something today, J. and I will be going to Wegman's to get some kind of prepared meal that my picky stomach will perhaps not reject. I'm going to do a v. short bout of child care where hopefully I will just take the middle child to gymnastics where I can watch her and spin and not get into a battle of wills :: fingers crossed!::. I'm a nervous wreck, my hormones are on a horrific roller coaster so I feel clingy and needy (and then! Like I want to push other people away! Oh howdy I'm a treat today). I'm nervous because things are going waaaaaaaaaaaaaaaaaaaaay too well for me. I'm used to struggle, I'm used to doing whatever it takes to survive, I'm used to failing and feeling like I've been punched in the face and leaping back up and doing it better, faster, stronger. Success rattles my cage horribly. I can fail a million times and it just inspires me more. But success? Manifesting what I've been working towards? Oh man, I become an anxious wreck who is curled in a ball on the couch.

I have three romantica pieces in final piles right now (and one of those is in contract), my pieces have been top o' the page on WitchVox, my first magical product launch was a success, my first craft fair was a success, my house is presentable, I look a little thinner and my chaotic schedule will be significantly more stable in the beginning of July giving me time to really focus on writing my kitchen witch book and going to the gym. Also, I've been to the dentist and will be scheduling my annual shortly. Did I mention that I will likely be completely out of credit card debt potentially six months to a year faster than I had planned and my finances for the month are working out fine?

Normal people would be all, Good show, self! Well done! Let's get an inexpensive bottle of champagne to celebrate and bask in our awesomeness!

*My* brain because of my background is all, hmmmm. This can't be right. How can I fuck this up? I know! Buy a ton of useless shit so there's no hope of getting out of debt, refuse to sit down and do the writing, make a mess of the house, maybe run something over like a nail or something or key my own new car and what can I do to fuck up all my healthy functioning relationships? Maybe you'd also like to pick at your failed marriage too just for funsies as this is when shit really started rolling down hill three years ago!

I haven't done any of that negative stuff yet (well. Except for some picking because as Carrie Bradshaw said, I'm an emotional cutter), but it's a struggle honestly. All I can think is oh shit oh shit oh shit what's going to go wrong? I'm used to thriving in chaos, I did for the first 28 years of my life. It's hard to not create drama to distract myself from what I'm attempting to do because then I don't have to be real and being real sometimes is . . hard. But I never want to find myself in a position where I've created a mask for myself that I can't take off, that scares the piss out of me.

So here's my Solstice celebration: terrified, panicky and likely eating food out of a tin and hiding from the outside world as much as possible. Happy Solstice!

Monday, June 6, 2011

Recipe Monday: Amazon's Chocolate Peanut Butter Cupcakes

As you may have been able to put together, I suck at baking. It is not a coincidence that v. few baking recipes have appeared on Recipe Monday. Luckily for you, my friend Amazon from Dangerous Women not only serves up thoughtful posts about feminism but also bakes delicious treats. Enjoy!

Amazon's Chocolate Peanut Butter Cupcakes


Cupcakes:
3 C granulated sugar
1 C margarine
1 C peanut butter
½ C yoghurt
2 tsp vanilla
4 eggs

1 tbsp baking powder
1 tsp baking soda
½ tsp salt
4 C flour
1 C cocoa
1 C large chocolate chips


Frosting:
3 C icing sugar
2 C butter
1½ C peanut butter




1) Combine the sugar and the wet ingredients and cream them together

2) Add the baking powder, baking soda, salt and flour, and blend until smooth

3) Add the chocolate chips and stir until well-mixed

4) Add the cocoa and blend carefully to achieve a "marble" effect (or just add the cocoa with the rest of the dry stuff -- it works either way)

5) Spoon into lined muffin cups (much easier to clean up AND to remove from the pan)

6) Bake until done (in my oven, this takes about 40 minutes, however my oven is a bit messed up. You'll probably find that it takes only about 20 minutes in yours)

7) Allow to cool completely

8) Frost with peanutbutter (or chocolate) icing

9) Serve and enjoy

10) Om-Nom-Nom!


Makes about 36 cupcakes. (I think -- the original recipe I made makes about 18, and the recipe I've presented here is the doubled version thereof).

Monday, May 30, 2011

Retro Recipe Monday: Soup to Nuts Cake

For Memorial Day Weekend, we will continue with the delightful Thoughts for Buffets. This recipe is either delicious or horrible, I can't tell which. Probably horrible.

Soup to Nuts Cake

1 tablespoon butter
1 cup sugar
1 1/2 cups all purpose flours
1 scant teaspoon baking soda
1 cup raisins, preferably yellow, scalded and dried
1 cup chopped nuts
1 cup canned condensed tomato soup

Cream butter and sugar. Sift dry ingredients together; add nuts and raisins. Add this mixture alternately with the tomato soup to the butter and sugar. Grease a loaf pan (10"x5"x3") very well, and line bottom with wax paper. Bake 1 1/2 hours in a 275 degree oven. Don't look; just let it bake. Frost with Vanilla Butter Cream Frosting.

Monday, May 23, 2011

Recipe Monday: Sweetbreads Marechal

Moar from Thoughts for Buffets. This one is probably gross? But more confusing to my modern palate than anything, I have no idea what this would taste like. Volunteers are always welcome!

Sweetbreads Marechal

2 pounds sweetbreads, soaked 15 minutes in cold water
2 large onions, finely chopped, sauteed in butter
2 10 ounce cans tomato soup, undiluted
1 cup commercial sour cream
Sugar to taste
Toast points

Cook sweetbreads in boiling, salted water for 20 minutes; drain and remove membrane. Roll the sweetbreads in the sauteed onions; add soup, sour cream and sugar. Heath lightly, but thoroughly. Serve on toast points.

Monday, May 16, 2011

Retro Recipe Monday: Brisket Arcadia

We're back to the classic Thoughts for Buffet Dinners. Get ready for a delicious mix of things that should never go together!

Brisket Arcadia

6 pounds brisket of beef
2 teaspoons salt
1 teaspoon pepper
2 white potatoes, halved
2 pounds prunes, extra large
1 cup dark corn syrup
4 sweet potatoes, halved

Season meat as for roasting; place in a large stewing kettle so that meat lies flat. Cover with water about 3 inches above the meat. Bring to a boil and cover; simmer for about a 1/2 hour. Add syrup, prunes and white potatoes. Again, bring to a boil and cover; simmer for three hours. Skim fat, if desired. Add sweet potatoes; cover and again simmer for three more hours until meat is tender. Be certain that meat is always covered with liquid, and if necessary add more water. DO NOT STIR. Only shake the pot from side to side to be certain that meat is not sticking. The meat and potatoes should all be a luscious red-brown when prepared. To serve, surround brisket with the prunes and potatoes. This dish may be prepared the day before and reheated when ready to serve. Serves 8.

Tuesday, May 10, 2011

Recipe Monday/Tuesday: Mac and Cheese

Just as a heads up, I'm behind in correspondence for you lovely readers who have emailed me and I'm pretty crispy fried from not having enough down time lately. I'm also busily working on some products to launch Trevia and nannying and various other exciting real life stuff. Anyway. I'm catching up.

Somewhat Healthy Mac and Cheese (based off a Real Simple Recipe)

1/2 box whole wheat elbow pasta
1 head cauliflower, chopped
1/2 brick low fat cream cheese
1/2 cup 2% milk
1/2 cup white wine
1 cup shredded swiss cheese
1 tablespooon thyme
1 handful fresh parsley, chopped
dash of nutmeg
4 cloves garlic, chopped
2 tablespoons butter
4 pieces of pancetta, cooked and chopped
1 cup breadcrumbs
salt and pepper to taste

Preheat the oven to 425. Cook pasta according to directions on the box in a stock pot, when adding the pasta, add the chopped cauliflower then drain when cooked.

Meanwhile, heat the butter on medium heat and add the garlic and brown it. Then add the rest of the ingredients except for the pancetta and breadcrumbs. When the sauce is smooth, combine with the pasta and cauliflower and add the pancetta in a baking dish. Put the bread crumbs on top. Put the baking dish in the oven for 15 minutes.

Fin!

Monday, May 2, 2011

Recipe Monday: Pulling Mussels From a Shell

Previously, I had been afraid to make mussels because it just seems so involved. Nowadays, mussels are generally farmed and cheap, I got a couple pounds in a little net from Wegmans for like $6 which is a really good price imo. They're actually not as hard as you would think to make, you could make them during the week honestly. The shells are a little more fragile but not that much so.

Deb's Mussels in a White Wine Sauce

2 pounds cultivated mussels
2 cups white wine
1/4 cup olive oil
2 tablespoons butter
5 cloves garlic, chopped
palmful of parsley, chopped
3 counts lemon juice
1 can organic diced tomatoes, drained and rinsed rinsed
2 whole wheat ciabatta rolls
salt and pepper to taste

Put the mussels in a bowl with water and ice for about a half hour to get rid of all sand and crap on them then drain using a pasta drainer. Discard any open mussels. Heat the oil and butter in a deep pan that has a lid that fits on it, uncovered. Saute the garlic. Add wine, parsley, lemon juice, tomatoes and salt and pepper until simmering. Add mussels and cover, checking periodically and stirring until most mussels open. Mine took about twenty minutes all told. Discard any mussels that did not open. Serve with bread to dip!

Wednesday, April 27, 2011

Building a Dilettante

My approach to magic can at best be politely be called eccentric but there are a lot of sources that helped me get to where I am as a third wave riot girl hearth witch. Should you ever be curious about how I got here.

Reading List for the Dilettante Hearth Witch

Our Bodies, Ourselves - I'm not going to lie, it still appalls me how many women don't know their birth control options or how their bodies work or anything.

WomenSpirit Rising - Just blew my tiny brain open about religion and started me thinking about how to be a riot girl in religion.

The Gospel of Mary of Magdala: Jesus and the First Woman Apostle - This is When Shit Got Real for me as a Women's Studies major.

The Spiral Dance 20th Anniversary - Because you always remember your first, because she still updates it with new info and changes in philosophy. Also I'm mad at Z. and she knows why.

A Subscription to Real Simple - It's the perfect hearth witch mag imo - realistic recipes, how to clean just about anything, financial planning, realistic planners, gardening and essays about various real world stupid motherfucking problems. The real world guide to being a motherfucking adult.

Old Style Conjure Podcast - Oh man do I love me some Momma Starr, she just is the cat's pajamas. I'm going to butch this horribly but when someone essentially says on a hoodoo podcast, "But you don't just want him back, you want his money. So you're going to Bend Him Over in Jesus' name!" I'm going to love you forever.

White Wolf Mage: The Ascension Role Playing Game Books: Dreamspeakers, Cult of Ecstasy and Spirit Ways - As long as you understand that they are *fiction* for a *pretend role playing game*, they're helpful as they're well researched.

Animal Speak - a great primer on some basic Native American Shamanic concepts

Hoodoo Herb and Root Magic: A Materia Magica of African-American Conjure - Super helpful hoodoo reference book.

Compendium of Herbal Magick - Really helpful Euro magical herb compendium

Rules of the Game - teaches basic NLP techniques and I find it helpful in my glamoury work

Eat, Pray, Love - it really encapsulated my post divorce spiritual journey and helped me focus on what I'm trying to accomplish.

Evolutionary Witchcraft - This book really helped me come to terms with being a Reclaimist. The Iron Pentacle meditation has changed every group I've led it for, it's that amazing.

Rune Soup - Because magically speaking, Gordon really is my better half.

Monday, April 25, 2011

Retro Recipe Monday: Blackberry Tongue

After an Easter with too much food and wine, I can't even fully think about finding a recipe of mine to use which brings us back to Retro Recipes. Today finds us with a new to the blog book "Thoughts for Buffets" from 1958 which starts with the charming "Dear Hostess" and explains about the changing gastronomic world. Also apparently fyi, Woodstock was a common enough dish to make an appearance in this book as well. But today oh today we will be learning all about . . .

Blackberry Tongue

5 pounds whole boiled tongue, fresh, smoked or pickled
1/2 cup raisins
1 cup water
3 tablespoons lemon juice
1 cup blackberry jelly

Remove root end and skin of tongue; place in a greased baking pan. Simmer raisins in water for ten minutes; drain, blend with lemon juice and jelly and pour over tongue. Bake uncovered in a 325 oven for 45 minutes. Delicious hot or cold.

To boil tongue: Fresh
1 4- or 5-pound tongue
2 bay leaves
1 tablespoon mixed spices
1 1/2 teaspoons salt

Boil the tongue in salted seasoned water to cover, about 3 1/2 hours or until very tender. Simmer slowly.

Smoked
Cover tongue with cold water. If very salty, pour off the boiling water and re-cover with fresh. Boil about 3 1/2 hours or until tender.

Pickled
Pickled tongue is usually well seasoned. Do not pour off any water. If desired, a clove of garlic and 1 tablespoon mixed spices may be added. Boil about 3 1/2 hours or until very tender.

Monday, April 18, 2011

Recipe Monday: Bread Machine Honey Wheat Bread

So, I've been trying to eat as many whole foods without preservatives/hinky ingredients or corn syrup as possible. I figure the "no preservatives" is about close to a faux french diet as I'm getting in NJ and the corn syrup isn't about any real political agenda on my part per se, I don't like the aftertaste of it I find and I find it shows up in the weirdest places like kielbasa. I'm okay with it being in canned food as I've cut down on that and it does serve a purpose there in terms of not having the food taste like tin. So part of this quest has also entailed that I've started baking bread . . .in a bread machine. Which to real bakers counts about as much as making a cake from a cake mix and people claim once you make it the "real" way you'll never go back. Here's the thing: if I make it the "real" way and am solely dependent on that for my bread intake, I'm never eating bread again. I just don't have the time and energy to make it from scratch but making it in a machine I get to control what ingredients go in it and it's v. low hassle. At this point, I've got it down pat and don't even need the recipe anymore. And Jow is really good at cutting the bread which is good because my knife skills are "rustic" at best.

1 1/4 cup hot water (as hot as it gets from your tap)
3 counts of honey (like counting a shot), 3 times (approx 3 tablespoons?)
1 1/2 cup bread flour
1 1/2 cup whole wheat flour
1 teaspoon salt
2 capfuls of olive oil
1 1/2 teaspoon Hodgson Mill Active Dry Yeast

Add ingredients to your bread machine in order as they are listed here. Set your bread machine to the smallest loaf, regular whole wheat setting and lightest crust. As your bread machine is mixing, check to make sure the bread is mixing correctly (is it too sticky? Too dry? Add more bread flour or water as needed).

Sunday, April 10, 2011

Recipe Monday: Pasta Primavera

Teacats requested a Pasta Primavera recipe and as we all know I live to serve! My recipe isn't really based on any "real" recipe per se, but what I thought seem yummy and fresh. Oh and I learned in doing this that asparagus is not a vegetable meant for long roasting, the more you know!

1 carton large portabella mushroom caps, sliced
1 handful sliced sundried tomatoes
3 pieces of pancetta, diced
1 small bunch carrots, sliced into planks
2 large zucchinis, sliced into planks
1 handful fresh basil sliced into ribbons
1 handful fresh parsley, chopped
1/4 shredded Parmesan cheese
1 cup 2% milk
1/2 stick reduced fat cream cheese
1 tablespoon butter
3 capfuls of olive oil
1 box conchiglie pasta shells
salt and pepper to taste

Set your oven to 300 degrees. Toss zucchini, carrots, pancetta and mushrooms with olive oil and salt and pepper. Spread over a baking sheet and slow roast for about two hours. During the last twenty minutes, cook pasta according to the directions on the box. Put milk, butter, cream cheese, Parmesan cheese, basil, parsley, sundried tomatoes and salt and pepper to taste in a pot. Put on low heat, cook for about 20 minutes.

Voila!

Monday, April 4, 2011

Recipe Monday: Mushroom Ragout

My recipe today is based off of the recipe that Sarah posted on her blog, Pink of Perfection which is a lovely blog and really honestly everything I aspire to in the French Experiment, she's even recognized by Miss Martha's High Council which is high praise indeed!

2 cartons of baby bella mushrooms, sliced big
1 small onion, diced
1/4 pound oyster mushrooms, sliced
1/4 pound shiitake mushroom, sliced in half and de-stemmed
1/2 cup dry white wine (we like Crane Hill Pinot Grigio, it's inexpensive at $4 but def drinkable)
1/2 cupped shredded swiss cheese
3 tablespoons butter
4 slices of bread cut into cubes
1 tablespoon fresh thyme
1/4 cup fresh parsley, chopped
3 tablespoons olive oil
Salt and pepper to taste

Preheat the oven to 400 degrees. Mix the bread, parsley, oil and salt and pepper to taste. Toast in the oven for about 10 minutes. Heat a pan on medium and melt the butter. When the butter starts to foam, add the onion. Cook for 4 or 5 minutes. Add the mushrooms, cook for about 10 minutes, stirring often. Salt and pepper to taste. Add the flour while stirring. Add the white wine and the thyme and parsley, cook for another five minutes. Pour over the bread cubes and top with Swiss. Bake in the oven for 15 minutes.

Done!

Recipe Monday: Mushroom Ragout

My recipe today is based off of the recipe that Sarah posted on her blog, Pink of Perfection which is a lovely blog and really honestly everything I aspire to in the French Experiment, she's even recognized by Miss Martha's High Council which is high praise indeed!

2 cartons of baby bella mushrooms, sliced big
1 small onion, diced
1/4 pound oyster mushrooms, sliced
1/4 pound shiitake mushroom, sliced in half and de-stemmed
1/2 cup dry white wine (we like Crane Hill Pinot Grigio, it's inexpensive at $4 but def drinkable)
1/2 cupped shredded swiss cheese
3 tablespoons butter
4 slices of bread cut into cubes
1 tablespoon fresh thyme
1/4 cup fresh parsley, chopped
3 tablespoons olive oil
Salt and pepper to taste

Preheat the oven to 400 degrees. Mix the bread, parsley, oil and salt and pepper to taste. Toast in the oven for about 10 minutes. Heat a pan on medium and melt the butter. When the butter starts to foam, add the onion. Cook for 4 or 5 minutes. Add the mushrooms, cook for about 10 minutes, stirring often. Salt and pepper to taste. Add the flour while stirring. Add the white wine and the thyme and parsley, cook for another five minutes. Pour over the bread cubes and top with Swiss. Bake in the oven for 15 minutes.

Done!

Monday, March 28, 2011

Recipe Monday: Stuffed Baby Artichokes

Making baby stuffed artichokes is surprisingly not a huge pain in the ass, I made them as an appetizer during the week, but this could definitely serve as a dinner or lunch easily.

1 carton baby artichokes (my wegman's had it, trader joe's sometimes does, anyplace fancy-shmacy will), prepped (see how here)
2 pieces of bread, made into breadcrumbs (directions found here)
3 pieces of pancetta, diced
1/4 cup fresh parsley, chopped
1/4 cup grated cheese
1 tablespoon lemon juice
3 tablespoons olive oil
salt and pepper to taste

First off, save yourself some heartache and it's better to snap off too many leaves than not enough. I learned this the hard way. Put the artichokes in a pot with enough water to cover them. Add salt, a dash of oil and the lemon juice. Cook on medium heat until boiling. Once boiling, cover. Cook for 15 minutes. Drain. Let cook for a few minutes until you can touch them without cussing. Then slice off the top tips of the artichokes (again, learned that the hard way. They're still a bit spiney) and then cut them in half. Heat the oven to 400. Arrange them in a baking pan cut sides up. Salt and pepper to taste. Mix breadcrumbs, pancetta, parsley, oil and salt and pepper to taste. Pour over the artichokes. Cook for 15 minutes.

Voila!

Monday, March 21, 2011

Recipe Monday: Spinach for Your Face

Okay, part of what's been hindering Recipe Monday besides other life stuff going on is that (a) I'm getting bored of the retro cookbooks I have (vintage cookbook donations welcome!) and (b) I thought that the recipes I made all needed to have like magical meaning instead of just being food for your faces on a weeknight. From now on, if I have a magical purpose in mind, we'll discuss. Otherwise, recipes ahoy!

Spinach, Chickpeas and Tomatoes With Dressing

1 bag fresh spinach
1 can chickpeas, drained and rinsed
4 plum tomatoes, cut into eighths
1/2 cup plain yogurt
1/2 cup feta cheese
1 small onion, chopped
3 cloves garlic, diced
4 teaspoons olive oil
1 teaspoon cumin
2 tablespoons lemon juice
1 tablespoon fresh parsley
2 tablespoons dry white wine
Salt and pepper to taste
pita

Heat 2 teaspoons of olive oil in stock pot on medium heat on the stove. Saute the onion until it's softened (for a brief video explanation see here) and then start adding the spinach until it's melted down enough that the whole bag is in the pot and none of the spinach is raw anymore (for a brief video explanation, see here). Add chickpeas, tomatoes, 1/2 teaspoon cumin, the white wine, salt and pepper, 1 tablespoon lemon juice and the garlic while stirring. Cook covered for 10 minutes.

While the pot is cooking, put the 1/2 teaspoon of cumin, 1 tablespoon of lemon juice, yogurt and parsley together with salt and pepper to taste and stir. Serve the dressing over the spinach mixture and eat with pita.

Thursday, March 17, 2011

Pizza and Dead People


But first, real life. My uncle is in the hospital in ICU right now. This has been difficult for my family for a lot of reasons. a) If he passed, that would leave my uncle fatherless at 19. No one I knew who is part of the "dead dad" club who lost their father around that age came out unscathed. My cousin . . . is troubled would be the kindest way to put it and he has a lot of things working against him. He *just* started to pull his shit together a month ago. If my uncle passed, it would be a one way trip down the spiral, hard. We all can see it. (b) For Italians, we're a small family. We're still rocked from losing half of M.'s family two years ago unexpectedly. We only have (1) baby on that side. It would just . . .make us that much more inconsolable. There's only like 14 of us now total.

When we first got the news that he was in ICU, we had no information. Generally I take point in these kinds of situations, but my sister wanted to go and she's an adult now so I wanted to give her the chance. I wanted me to have the chance to stay behind and tend to the home fires and take care of her kid. I could be patient and calm and wait.

Wrong.

Apparently family roles exist for a reason. If it was a movie, it would almost be comical, me at home with her child screaming and inconsolable, me looking stricken and gasping in panicky breaths, pacing and pacing, at a loss with nothing to do but sit on my hands and try futilely to get the baby to calm down. She at the hospital, stricken and overcome by the sight of my vibrant uncle, hooked up to so many tubes and machines that she didn't know how she would handle it and didn't know what to do with my mother or the situation. Both of us whispering to each other through text we chose wrong, this isn't what we're good at, not at all.

Since then, we've gotten a routine. Every other day either she goes with my mother to the hospital two hours away and I stay home with her kid or vice versa. I grill the nurses, nag my mother. She does my uncles laundry and replaces household items.

We're getting there. He's getting better, little by little. We're not out of the woods yet but the outcome looks promising at least.

My sister and my mother are troopers. I'm not strong like they are, I've been sleeping til noon, exhausted. My sister cares for her kid, my mom goes to work. But I hope that when I take a little time to breathe and recharge, I can help them do the same, have a clear head to help find answers, make them take breaks, etc. The days are long, going til midnight every other day.

I haven't been able to light a novena candle yet, but I think about it a lot, Our Lady of Guadalupe sitting serenely on my altar and I think about Her prayer that I don't know by heart but know the gist of and lighting the candle in my head and hope that it counts, almost as much. My japa practice has become erratic, but I think about that a lot too and say a few mantras when I can remember. I think about the rosary in one of my uncle's mittens, prayed on by so many of my ex-aunt's family members. I try to pray before bed, try to go to my internal meditation space and clean that out since I haven't had the time to in my actual home. I think about asking to go to Umberto's tonight, my father's favorite pizza place out in NY. So much so that when he passed, a cousin ribboned a box beautiful and displayed it at his wake. We go there, whenever we go to the cemetery, whenever we go to a wake, sometimes when we're leaving the country out of JFK, sometimes just when we're visiting my uncle and we can be happy as a family. But mostly I think about pizza and dead people and how it's a part of our pilgrimage to visit our beloved dead, just like the shitty diner in south Jersey we go to when we visit my dad's grave where we always order pancakes and burgers.

My mom is my family's keeper of the dead, I guess that's where I get it from but she's hardcore. She specializes in what I call "drive by cemetery visits". She's got a wreath in her hand, twine, scissors, whatever she finds around the cemetery to help hold up wreaths, flowers, palms, she's the MacGyver of the Cemetery. She knows where everyone's buried and has inscrutable markers in her brain that helps her find whoever. She does drive bys because she'll decide on a day's notice that that is what she's doing and then gets put out when I can't decide on a whim (and really, who decides to drive two hours to either cemetery on a whim? Fran [our last name], that's who.) to go visit all of our beloved dead. Sometimes I think I'm too soft and squishy because I get all emotional and shit about this kind of stuff, but when it comes down to doing, I can get through it all nice and neat like my mom does, once I'm there. It's just getting there. But I'm learning, or at least trying to because some day this will be my job. We have the same organized brain though and the same black humor. We talk about where everyone's buried like normal people talk about files. I explained my eventual plan to get everyone in one general area in a mausoleum all nice and neat and she laughs ("We'll just move Dad and put him like across the street from Grandma and Grandpa and then everyone will be organized, right Ma? Keep everyone close and nice and tidy!"). So I go with her and she tells me family secrets off handedly (it's the only way to get them out of her) and I try to figure out the bunny trail of our beloved dead. I'm learning. Slowly. And then we get a slice of sicilian and try the Arancini di Riso and head home, back to central New Jersey, back and forth between life and the dead as sure as an abacus.