Thanks Giving

My Very First. Well not really. Of course I have had Thanks Giving before, every year of my life and sometimes twice depending on the family situations.

This is the first, however, that I am in charge; the only cook in the kitchen. Even though its just us, (husband and the 3 cats) of course I have a 12 pound turkey. I am going the distance.

I dance between complete comfort and total panic with the prospect of doing this on my own. I have been raised and been around great cooks my whole life. I have always been in the kitchen if not the right hand gal of many mothers on Roast Giving day. How could I not already have this in the bag? But a whole turkey, dressing, baby red potatoes, asparagus, bread, cranberry sauce, gravy and dessert?

Really? What am I thinking??!?!

I have drawn the line in the sand though; not stuffing but dressing and a store bought selection of cheesecake bites instead of my own pie. I am not going to try anything fancy, just straightforward recipes and stuff I am familiar with, like asparagus - easiest thing in the world. Now that I have said that, though, I know that will be my down fall.

I am going the leg work, I read Fannie Farmer this morning. Adam and I picked the menu together so we will both be happy. Grocery shopping is done. And no guests, which will ease the pressure.

All I can do is hope now. Hope for the best, and know that I have ravioli and a jar of sauce if it all goes down the pooper.

 My one question: do I defrost the turkey first? I am going to just in case - it won't hurt, right?

Happy Thanks Giving everyone.

Nutbutters

I love nut butter. My passion for nut butter started with peanut butter. I think nothing is better than natural PB with my mom’s Raspberry Jam on whole gran bread or smothered on a ripe banana. But if i need a quick snack or a topping for ice cream I go for a spoonful of the more traditional PB like Jif or Skippy.

Back to nut butter; I love that different nuts have such different flavors and textures. I love how creative nut butters can be, just like their whole nut counterparts. It’s not uncommon to see candied walnuts or chocolate covered almonds but only recently can you find chocolate flavored peanut butter.

Every once and a while I will spoil myself and buy Almond butter or this amazing maple cashew butter from our local hippy co-op. At one of our recent grocery shopping trips I was having the ounces versus price debate with myself over fancy almond butter when my husband asked, “Are you suddenly allergic to normal peanut butter?” Considering that my two almond butter options were both more than twice the price of the peanut butter I usually get I cannot blame him.

As I grudgingly put the fancy stuff back and went to get the normal PB I decided it was time to take action and create the product I was looking for. I could make my own stinkin’ nut butter and I already had everything I needed!

My first two experiments were walnut butter and almond butter. The walnuts my mom bought me from Cost Co a while back and have been patiently waiting in my freezer. I am not a big walnut fan because they taste bitter to me but they have been donned as the latest “supper food” so I had to get on board. Almonds I had from making Chickpea burgers, which were awesome by the way.

From there it could not have been easier. I set the oven at 350 and spread the nuts out on my half-sheet baking pan. When the nuts looked toasted i took them out and threw them in the food processor. i didn’t both with pulsing but just set the processor to ‘ON’ and read my book for a while.

Every few pages I would give it a look. When everything looked like it was the same consistency I gave it a taste. I added some sea salt and brown sugar and let it go for a bit longer. When it reached the texture I wanted I poured/ scouped everything out into an empty glass PB jar. These amounts made around 6 to 8 oz of butter.

The walnuts took about 16 minutes in the own and the almonds about 13 minutes. For half of the half sheet I added a ½ tsp of salt and a tsp of sugar to both.  The thing that surprised me was the end consistency. The walnut butter was very loose and runny but the almond butter was stiff so I added some light olive oil to the almond butter to loosen it up.
       
For my second experiment I did a whole sheet of walnuts. I toasted them at a slightly higher temperature, 375. instead of brown sugar I added some maple syrup and processed it for a longer period of time. The consistency is completely different, It was much more smooth, almost like it had been whipped.

Total success. Now I am having day dreams of my new business....  :)

Today is October 21st

Today is the four year anniversary of the day that my husband proposed to me.  I am awestruck with all that we have done in 4 years, how much we have changed.

        Four years ago yesterday I was in Colorado watching one of my best friends from High School get married to the love of his life and hanging out with people that I rarely see but get along with so well. I was single, in my last year of college and had a promising career in the hospitality industry. My high school sweet heart only occasionally crossed my mind. It’s amazing how much can change in one day. One day that I will never forget. I had just gotten home from the red-eye flight back from Colorado; I planned on getting some sleep before part CT of Gordon’s wedding when I got a call from the last person I expected. Adam insisted that I come over right away because he needed to talk to me.  We went for a walk but only made it to the end of his parent’s access way. Looking back the day was magical, the New England Autumn in full swing on a crisp but not cold day. I don’t remember when I cottoned on to what his intension was but I was stunned. Even now I am on the brink of tears thinking about it. He had been doing a lot of thinking, examining his life and his future. It was my dreams come true, this man in front of me – so nervous he was holding the wrong hand. As he was talking I was thinking about my life and my future, so many times I had pictured us together forever but recently those thoughts had been pushed away. The last time we had talked was his birthday at the end of July; we had not been in a relationship since March. Now here he was asking me to marry him. I think I responded with only a nod, unable to speak. I know I was crying though. When we got back to the house his parents had the champagne out.  We took pictures and talked. I made Adam call my parents; it had to be one right, even if out of order. My Dad was stunned; he was at my sister’s house, in a park across the street watching my nieces.

        That Day started the rest of my life. The wedding planning went quickly, I picked out the venue and the date, June 22^nd, and the covered dinner, drinks and the cake. We used the florist and photographer from my sister’s wedding. The DJ was recommended by a friend. The day is a blur to me; I only remember a few things. We moved to Vermont where Adam had a good job and we could start our life easily. I found a job quickly as well with the help of one of Adam’s old professors. Since then we have bought a house, adopted 3 cats, been promoted and found a comfortable life together. We have found new hobbies and gone on adventures. Several times we have driven down the eastern coast to visit family. I think back on who I was 4 years ago and I know that I am a different person now, though I cannot articulate how I have changed. I have watched Adam change and grow for many years; he is nothing like the person I met so many years ago. He is more confident in himself and his choices, he is proud and beautiful. He is nurturing, supportive and appreciative; saying ‘thank you’ for every dinner even if it’s just defrosting something.  

        Ten years ago plus 11 days we started our first relationship: October 10^th, 2001. We had known each other through friends but did not connect until the Homecoming dance that year. He had lost his glasses and I felt bad. I remember sitting in the courtyard and looking at the sky later on in the evening.  I remember our first kiss a few weeks later, it was in my driveway and I think I kissed him first. I have 6 years worth of memories, some good and some bad. We started and stopped many times in the six years between the first October 10^th and the fateful October 21^st. I know now that every experience, even the times when hearts were broken, was important and necessary to the bond that we have today. I have no doubts about the decision that I made to get married; no concern about missed experiences.

        I thank God every day for the life and the love that I have. I would not change a thing, I have no regrets just excitement and anticipation for whatever is next for us.

Productivity

On some of my days off I am productive and on others I cannot even say that I worked on knitting or crochet while I watched TV. I have been trying to think of why that is; do I not have a good plan or motivation? Strangely that isn’t it. I have woken up in the mornings and thought about all of the things that I wanted to do that day. I have even set up projects or planned ahead so everything is ready for me but then something happens and I am on the couch carefully selecting a Netflix movie to watch.

Other days, like today, I sleep in and think of nothing but curling up on the couch and watching some dumb movie.Here I am though, its 12:30 and I have successfully made both almond and walnut nut butters and I have veggies roasting in the oven for soup. I have plans for this afternoon to work on a Christmas gift as well.

I can’t even say that my weekend days are balanced, one productive, one sloth like. Yesterday was a great day. Again I woke up wanting to spend the cold rainy day on the couch and, admittedly, work on a kntting project. One of my husband’s friends was going to come over in the morning and help Adam with a dump run. Suddenly Jeremy is not coming and we are going to the big city to go shopping.

I remembered to bring my project so I got a few rows done in the car, we went to the Mall and I got a new pair of shoes ($11 black pumps :D) and some fancy socks. Then we went to Loews and finally got the matching switch plate for the kitchen. We got lunch at 99, one of our favorite places, and then split up - Adam went to BestBuy to look at entertainment stuff and I went to Christmas Tree Shoppes to stock up on unnecessary Tea, cat toys and kitchen supplies.  We were home by 5 to relax and watch TV (and continue to work on knitting).

I guess it comes down to what  want to get done that day. Sometimes I really should just stay on the couch; maybe I just had the worst week ever or if I am starting to get sick. If nothing is all I do - mission accomplished.

Still Alive

I am still alive!!! Don't worry - I am still cooking and creating and getting up early.

Summer came and went by so fast, it took me a while to catch up and process. Then the Fall hit hard at work and I got lost in everything.

I am back now and will be posting on a regular basis (or trying).

Here is a preview of some of the subjects:

• Quilting
• Knitting
• House updates
• New Chicken recipe
• Summer events and activities
• Maybe a few book reviews.... Sam - what can I say, I am inspired by you.

See you on the flip-side!

Eggplant

Try eggplant.

It is one of the more strange looking foods in the vegetable and fruit section but boy is it good. I have been looking for new things to try and also have been doing research on foods that help with high cholesterol ( my big issue according to my doctor). Eggplant kept coming up so I went out and got one.

Relying on my trusty copy of Mark Bittman's "How to Cook Everything" I found out how to roast and then make the best Parmesan something ever, well so far. And it was so easy.

To Roast, peel the eggplant and slice into 1/2 to 3/4 inch thick pieces. Brush with oil (olive), flip and sprinkle with garlic powder and salt. From there the slices can go right on the Grill or under the broiler, say the broiler on your favorite toaster oven.. leave them alone until golden brown, flip again and brown the other side.

At this point I like to coat the bottom of an oven safe dish with tomato sauce and carefully fit the slices in, layer in more sauce and mozzarella cheese and back that for 15 to 20 minutes or until bubbling nicely.

If the prospect of another dirty dish is out of the question simply place a few slices on a plate, spoon hot tomato sauce over add cheese and presto! Self serve eggplant parm. The naked, cooked slices hold up well in the fridge for a day or two waiting to be a great lunch. Oh, if you like a more creamy cheese presence add a bit of American cheese to the mozzarella.

Skirt

I made a skirt!!!

This is a huge triumph for me. I started with 1.5 yards of fabric that I love and have had for 5 years. Adding to that is a great need and desire to make my own clothes as I can never find skirts or pants that fit me or my style.. well me mostly. Throw in motivation, time and an existing skirt (that I converted from pants 8 years ago) and there you have it!

The best part is IT ACTUALLY FITS! :D  When I first made the skirt it was really big and I was so pissed because of the way I did the waist band. I would have to completely deconstruct the top of the I skirt to take it in. Then I decided to wash it and see how things looked. My washer and dryer are miracle workers.

The liner fabric is from another project that I took apart

This project was a great experience for me. I used tissue paper ( for wrapping presents) for the pattern and did a bunch of math: my waist is so many inches and I intend on having 4 panels so they all have to be so many inches on the top.

 I used many different colored pens when I was converting the existing skirt dimensions to be the skirt that I wanted. To make the front and back panels symmetrical I discovered that I could just fold the fabric over - perpendicular to the direction of my pattern. I used an invisible zipper and foot for the first time! It worked out so well and I was so excited about it that I forgot to add the pockets (oh well).

 I even did darts - I had to, it was from the original pants and actually helped shape the skirt nicely. The darts are a funny learning experience. If you make them too severe you end with what I like to call Nipple Bottom. I have no pictures of said Nipple Bottom because I was able to undo and elongate them. I found the best way to determine how long they should be by using the iron, though I am sure there is an official way.

See, no Nipple Bottom.

Now that I have done this one I can't wait to change the pattern and see if I can make a different one! Or maybe just try the same one but with different fabric...

Charlie is SO helpful!