September 11....Ten years after

Living isn't always pretty....sometimes it's downright ugly.

It's been ten years since commercial airplanes were turned into instruments of terror and death in New York, Pennsylvania and Washington D.C. Memorials about it are all over the news.....the film clips, the interviews, they're everywhere

I remember waking that morning earlier than usual for some reason...the t.v. was already on, Jack fell asleep to it the night before.  I had just put on my glasses and was getting out of bed when I saw the strangest thing.  Where I was expecting the morning news on our t.v., there was something that looked more like science fiction.


Two towers, one smoldering the other just standing there with a plane flying into it.  I couldn't believe it at first. Thought it was a movie.  But it wasn't.


I dressed quickly and got down to the Patients' Co-op, where I was volunteering at the time.  Others were already waiting to get inside.  Everybody was in shock.  Most were silent...their eyes glued to the large t.v. screen.

Around lunch time I took a walk with a friend to a nearby hill and looked at the San Francisco skyline.  "It could have been us, you know."  my friend said to me.  I had no reply.  We just sat there....looking at the world around us, knowing it would never be the same.

We all remember this day in our own way....some are attending prayer vigils, others are attending protests.  Me? I'm going to spend it here at home, with the people I love....grateful for what we have.

A million prayers for the thousands who lost their lives that day.....in the towers, at the Pentagon and in the field in Pennsylvania.  May their families and loved ones find comfort and peace.

Today's recipe is really simple.
Take humans of assorted varieties, add their surroundings  and stir carefully.  Add love in large amounts, continue stirring and adding more and more love.  It'll be done when we stop hating one another.

Coleslaw de tante

Is there any more sure-fire way to stimulate a conversation these days than to bring up politics?
You could be at a gathering of total strangers, and within three minutes of the topic's instigation you will be surrounded by every possible person....expounding every possible point of view. The only trick after that might be to extricate oneself before becoming embroiled in a heated, perhaps even physical tet-a-tet.

Republicans, Democrats, Independents, Greens, this party, that party....perhaps this is not the sort of discussion to be held so close to kitchen utensils....especially sharp knives.

We grew up in a somewhat "politically conscious" family; if by politically conscious you mean Republican.
We children were expected to tow the party line...from waving the flags at rallies as little kids to voting "the  ticket" when we came of age.  It was assumed.  And ours was not the only family like that. The neighborhood was crawling with them!

The Vietnam war...er, I mean conflict....er, I mean war....anyway, It tore through our town like a hellfire, drawing the Generation Gap battle lines straight through the family nucleus.  It destroyed parent-child trust, eradicated innocence and annihilated Ward and June Cleaver's brats status as role models to us kids.
The blinders were off.
 .
No family was spared, although some had it far worse than others.

Ours was an interesting scenario.  Naturally we had the heated discussions between Dad and his sons about long hair, the war and the draft....but there seemed to be a line in our clan that nobody would cross-a DMZ, who's location, depth and length were known to all parties involved.

That isn't to say things didn't come close....real close.  Def Con Five close.

While the "boys" were cutting their teeth on such things, we girls were expected to learn the ways of women....read "Stepford University."  Keeping house, raising children, walking, talking, acting, thinking, breathing and being "ladylike..."  this was supposed to be our fate; and we were expected to desire it as surely as a thirsty traveler craves water.

For some reason, even though Vietnam was knocking on our own front door via the evening news playing in the background during our dinner hour, we women were supposed to continue as we always had....stoically
clearing the table while the daily draft numbers were called.  And when the numbers came too close to home it was time to pull out the rosary, assume the position and let God do something about it.

It was a strange, emotionally charged time to be growing up....for all of us.  Parents and kids alike.  We were all learning from one another-whether or not anybody wanted to admit it.   Parents were learning what it was like to put their children's lives on the line...and the kids?  We were learning how to either "man up" or duck.

"Manning Up" meant either enlisting or going to prison, ducking meant going to Canada or getting some form of deferment.  The deferment usually involved some sort of school.  

But even on the tip of that Damocles's Sword known as the mid-and late '60s, there was that place of retreat our family seemed to find within itself - wounds, battle scars and all.  It had to do with traditions. 

Our family holidays became our DMZ.  The Thanksgivings, Christmases, 4th of July's, birthdays, weddings, christenings and funerals where everybody left their war-weary weapons at the door, sat down at the table and shared.  Once in a while somebody'd get a wild hair up their posterior...hey, shit happens.  But for the most part, our family always seemed to know how to get together. And they still do.

I know, we've all heard the horror stories of Thanksgiving food fights, shouting matches as a result of too much booze and too much baggage...dangerous combination, that.

Fortunately my personal memories of these times hold real beauty, warmth and love....even when the events of the 60s had us sometimes at each others' throats.  We seemed to know how to pull back from the brink, fix up the house and sit down to dinner.

Coleslaw with apples and raisins

One of the staples at these holiday meals was Coleslaw.  No holiday was complete without it.

To this day when I make this salad, my mind is drawn back to those days when everything was so intense....
 .....back also to the first times Mom let me try to shred the cabbage and carrots...without shredding too much of my fingers.    Watching the news today made me crave Coleslaw....a little corner of peace and tastiness in a world gone mad.

COLESLAW WITH APPLES AND RAISINS
Depending on how much you want to make, adjust your measurements.
I like to make a nice mid-sized bowl to have on hand in the fridge for a few days. The flavor enhances with time, kind of like Kim Chee.

1 large head of cabbage           6 carrots              
   (or 1 small head of green cabbage
   and 1 small head of red cabbage)
3 to 5 green onions chopped4 small red delicious (or other variety) apples - chopped     
1 to 3 teaspoons garlic powder (optional)
1 to 1 1/2  cups of raisins - chopped   
4 Tablespoons (more or less) sugar or sugar substitute
1 to 1 1/2 cup mayonnaise  
1/3 cup apple cider vinegar  
4 Tablespoons balsamic vinegar
dash of salt or low salt (optional)  dash of pepper (optional)

Start with a large bowl....

Rinse all fruits and veggies in COLD water.  Shred first cabbage(s), then follow up with carrots.  Chop green onions fine.  Add to the cabbage and carrots.  Mix thoroughly so that the flavors begin to pull.  Add chopped raisins and apples, mix again.  Set aside.

Add mayonnaise, vinegars and sugar together-stir with a wire whisk.  If you like it thicker add more mayo.
add spices, whisk again. Pour over the cabbage, carrots and so on.  Mix all of this together like you're tossing a salad.  I use two spoons.

Put this conglomeration into a covered bowl and refrigerate for an hour or two before serving.  Some people like it with paprika on top...I like mine a la natural.

OPTIONS:    
Waldorf Coleslaw - add chopped walnuts
 Hawaiian Coleslaw - add dried pineapple
 (fresh pineapple does WEIRD THINGS to certain foods...dried is the only option here)
Beer House Slaw - don't add sugar/sweetener, loose the raisins and apples,
 consider yellow onions instead of green, regular vinegar or balsamic instead of apple cider
 Broccoli Slaw - use grated broccoli instead of cabbage
 Kitchen Sink Slaw - close your eyes and start adding stuff.  Marshmallows might be a bit over the top, but what ever floats your boat.
Naked Slaw - nothing....absolutely nothing but the shredded cabbage, carrots and green onions.
 Clothing optional

 Enjoy!   Let me know what you think and if you have any recipes you want to share!
              

Pizza Jones and The Eggplant Alternative

Sometimes I get a craving for something a little cheesy with pepperoni, mushrooms, tomatoes and onions....something yummy.  Sounds like a Pizza Jones to me!

But with so many dietary considerations our the house, I'm trying to keep an eye on carbohydrates.  Eggplant is a great way to get most of the fun of good pizza without any of the starchy guilt. You can even cut it with a pizza cutter when the time comes!

Preheat oven to 375 degrees, assemble all ingredients and tools.

Scoring eggplant with a fork

Select firm, shiny, unblemished eggplants. These will become your pizza's base.  Once the veggies are washed clean, score the skin with a fork.

If you want to peel it, that's fine too. It's one of those personal preference things. Just be careful not to over cook it, skinless eggplant slices tend to get mushy quicker than their "clothed" counterparts.

NOTE: I don't bread my eggplant usually....it just tends to make everything too gummy and overcooked.  Besides, bread is what we're trying to avoid with this dish.

Next, slice the eggplant into disks and place these on  a wire rack for

Seasoning on the rack

seasoning. This step is important; it's where your pizza's "crust" starts developing flavor.


Think garlic, oregano, basil, dried onion...things you'd expect in a traditional pie. Be generous.   While doing that, heat and prepare your pan with either release spray or an even coating of oil. Then add the eggplant slices, spiced side down.  While they're cooking, season side two, then flip and cook them too. 

Cut the other ingredients in between spicing, flipping and so on.  You know the ones...tomatoes, mushrooms, green onions, pepperoni....what you usually like on your "regular" pizza pies.  In truth, I haven't tried pineapple with it yet, although Hawaiian is one of my favorite pizza types!

Don't let the eggplant slices get overcooked!  A little browning is all that's needed. Pay extra attention if you skinned the vegetable ahead of time...don't want it to turn to mush!

Prepare one or two cookie sheets by coating with an even film of olive oil or cooking spray.  Sometimes I sprinkle a little cornmeal on top of this, sometimes I don't  For this recipe I didn't but if you want to, so be it.
You'll find an extra texture and flavor to the underside of your "crust" when it's done.

Parm/Romano cheeses and green onions

Arrange eggplant slices to form a base for your other ingredients.  Then it's all a matter of layering.  Start with cheese, the "glue" for your pizza.  I sprinkle some grated Parmesan and Romano, then go in for the kill with a generous dose of Mozzarella.

After that comes the diced green onions.  I prefer these to the full grown onions because they have a more delicate flavor-they give a hint of their lineage without going overboard, and are tiny, delicate slivers rather than big, strong tasting strands. 

Next comes diced fresh tomatoes. 

Tomatoes diced

I don't bother with  canned tomatoes here, but if you must don't forget to strain them first. After that I usually do a little more spicing - garlic, oregano, a little crushed dried anise or fennel - and then back to layering.
Then I add an additional sprinkle of Parm/Romano...then more layering.

IMPORTANT: Try to distribute everything evenly, that way you'll be sure your flavors will be balanced.

Pepperoni and mushrooms

Next comes pepperoni, mushrooms and what ever else you might like....olives are nice, anchovies, green and or red bell peppers, sausage, spinach, diced garlic....kitchen sink.  Go ahead!  Have some fun!  Just remember to drain anything that comes with extra liquid, and in the case of the kitchen sink, make sure you have a professional installation-don't want any leaking going on!

At long last comes the final few additions....a nice sprinkling of Parm./Romano,a dash more garlic and oregano if you think it's needed, then a final bit of Mozzarella....just because.  

With a final flourish, put the assembled "pizzas" in the oven and bake for 15 to 20 minutes, or until everything is cooked and the cheese is melted.  There might be a slight browning to the top of any exposed eggplant edges. That's okay.

After it's done, take the pies out of the oven and let them rest for about five minutes while you call everyone to the table.  This pie will slice easily with your favorite pizza cutter.  Serve with soda, beer or other favorite beverage and any side-dishes you want.  But even if you just serve it solo, you can feel assured that you've eaten your veggies.

No guilt, no gluten Eggplant Pizza...Enjoy!

Eggplant Pizza....Enjoy!

 

As always, let me know what you think...if you have any variations or suggestions....any recipes you'd like to see on the site-along with your name as contributing cook.

Labor Day Memories and Grilling Thoughts

Those grilling days of yesteryear

As a kid, Labor Day marked the end of summer. The final hurrah, the last chance to make any bragging points for the pending What I Did On Summer Vacation report all kids had to give when going back to school.  
The trick was to do something nobody else had done, or stand out in an admirable way-admirable to peers at any rate.

Our Labor Day Picnic sponsored by the local scout troop was a fairly good way to do both at once.  There a person could excel to greatness by simply winning a game or contest.  There were plenty of both to chose from....sack races, foot races, egg races...pie eating, hot dog eating and more.

Most of the time, the same kids seemed to win and why not?  They were bigger or smaller, faster or more coordinated,  or they could just plain eat everybody else under the table.  Simple genetics.   So, although I participated in the contests, I never expected to win and considered myself a well adjusted youngster for having come to that workable conclusion.

Oh, I still gave it my all....poised at the starting line, I looked the part of a true contestant.  But then, with head tucked down and shoulders rounded, I'd  launch forward at the whistle and fall flat on my face.

Call it my signature move. The first few times it happened, I became the subject of great ridicule.  That first week of school was hard enough without being pointed at, laughed at, whispered about and....the very worse thing possible-imitated.

But then as the years and Labor Day picnics came and went, I did my move so often, it wasn't even noteworthy anymore.  In a weird form of cosmic irony, the very thing that garnered me a moment's attention-albeit the wrong kind-wasn't worth gossiping about any more.   Oh, once in a while somebody new would come along, point at me and ask, "Isn't that the kid who....?"  But their pals would wave it off with a "Yeah, yeah...so what else is new?" Talk about embarrassing!  That really made me want to hide in the nearest locker, which unfortunately was two sizes too small.

I became indifferent to these Labor Day festivities....attendance was family mandatory, so there was no way to avoid the inevitable parental encouragement...."Go on now, get into the spirit of it."  UGH!

As fate would have it, I did finally actually win one of those !&#%!&@$!#! races....move and all!

Rather than dreading the picnic that year, I decided to just go with it....enjoy it 
Psych myself into a different space, so to speak.  And it seemed to work.

A sense of peace, of readiness and determination came over me.

But even more....it was like the universe was agreeing with me for once.

I felt it, from the moment we set up our picnic table.  We'd finally gotten the prime spot, under the tree....it had usually been taken by the time our family got to the park. This told me the day was very special indeed.
Sure, there were the same kids, same hot dogs, same park.


But there was something different in the air as I stepped to the starting line. There was a confidence, a sense of ....possibility.

The starting whistle sounded and the race began with, of course, my signature move.

But I was able to regain my composure before kissing dirt this time...and I ran.  It didn't matter to me if anyone was cheering or not. The only thing that mattered was the streamer up ahead, marking the finish line.

For some incredible reason, I knew before the race was even half over that victory would be mine.

I felt the streamer stretch across my chest and arms...and then, when maximum tension was achieved I felt that ribbon surrender with a snap to the inevitable force of my youthful determination.  I had won.

It wasn't until I turned around to shake hands with my opponent that I discovered there wasn't one.  Apparently the other runner tripped over a loose shoe lace a few feet back and was still recovering....a crumpled, teary-eyed heap left mangled in my dust.

I won a cheerleader's style baton and tried to learn twirling....and almost gave myself a concussion when the thing came crashing down on my head after a missed catch.

These days Labor Day is much less strenuous.  It's just us "old folks" here at home and we're inclined to stay around the house and eat something grilled while watching a movie or playing music. A kinder, gentler celebration, if you get my drift.

Grilling Thoughts

Jack likes grilled anything....I think most of us do.  There's just a special flavor you don't get from any other method of cooking. As to which item(s) to grill?  It could be anything, from beef to fish, fruit to veggies...anything is possible if you just remember a few things.

Grill only items that will stand up to grilling!  Mahi Mahi fish works great!  But perhaps that flounder fillet you've been thinking about would be better if it were broiled or pan seared.  

The difference?  Thickness and texture.  Flounder is a thinner fish....it's texture is less dense than Mahi Mahi.  I've seen some gallant efforts to grill flounder fillet....sad.  Very sad.

Try something out of the ordinary...Shish Kabobs.  Or a grilled corn on the cob side dish.  Or let 'em really think you've lost it-grill a pizza!

The sky's the limit, when it comes to food and flying....so why not?   Explore!  Invent!
Enjoy!
Happy Labor Day!

PRODUCT REVIEW - G-Rilla grill

Upon seeing this advertised on t.v., I thought the G-Rilla Grill might be what I need for indoor cooking.  I was a little hesitant; it was made with aluminum and I was worried about it warping.

But Jack said I should give it a try anyway...he was in the mood to buy me a present and the thing came as a two-for-one deal, so I figured why not?

G-Rilla Grill ribbed side after only 2 uses

We weren't doing any out door barbequing lately, and I missed that special flavor that only comes with that type of cooking. The closest we'd come lately was very high heat and my cast iron pan.  Fifteen years old, that thing.... and it's still working good as new.

Anyway, it took several weeks for my package to arrive.  When it did, I was a little concerned.  The box was light.  I'd expected a bit more...even with aluminum, I expected that with two grills there'd be a bit more substance to the box.  Upon opening it, I saw why.

The grills were okay dimensionally....they easily covered two burners each, like they should.  But they were light, really light, even for aluminum.

Side one was a ribbed grill with an offset diamond center...I supposed this was to help channel heat.
Side two was a flat surface grill, but it wasn't exactly flat.  There were little raised circles placed 'round the edges like they were part of the mold and didn't get quite sanded down.  I couldn't think of any other reason for them. Both sides came equipped with two corner reservoirs for catching grease.

Okay, so much for inspection, it was time to cook.
Simple burgers....a bit of ground beef, low-salt, diced onions, formed into patties.  I chopped some onions into rounds to help season the grill.

I got the grill hot-being sure to bring it slowly up to temperature with both burners at the same heat level.
Although there was a non-stick surface claim, I wasn't taking any chances so lubricated it with a bit of canola oil release spray.

Then I added the onion rounds to brown them and add some base flavor to the grill.  I noticed that the onions were trying to stick....hmmm.  Flame not high enough?  Too high?  Nothing was burning. Hmmmm.

After removing the onions, partially browned, from the grill I let the thing come back up to temp.  That's when I noticed it, the grill was warping.  Right in front of my eyes!

I double-checked the flame...medium.  Hmmmm.
I knew aluminum had a problem with too much heat, but was sure I followed the printed instructions, such as they were.

Warping problem

It was time to put on the burgers.
Okay, so they cooked, after a fashion.  The meat stuck in between the ribs, the grill kept warping.

The burgers were burnt in some places, scorched is more the appropriate word, and I swear the heat was no where near high, matter of fact I lowered it to low-normal just to see if it would stop warping.

Not-so non-stick

Grease spattered all over the stove top. I was surprised no one had thought to add tall sides to the thing. Poor planning.

Clean up was difficult, the "non-stick" surface seemed to come off with the food.  Using the recommended warm, soapy water and rag wasn't enough.

Warping

It took a lot of elbow grease to get all the specks of burnt on burger off the grill....And looking it over while drying it, I noticed the warping was even worse than originally thought.

I tried cooking with the ribbed side one more time and had the same experience.  Food sticking and scorching, warping, grease spattering everywhere and difficult clean-up. Too bad.


The flat side seemed to work a little bit better, although being warped made the grill rock too-and-fro.  The non-stick surface seemed more stable on this side, although I noticed by the second use there was some evidence of surface damage.

Flat side a little better

Mind you, I used the proper utensils, monitored the heat and did everything else according to directions but the G-Rilla Grill couldn't stand up to the test.

I don't rely on it for regular grilling....at least not the ribbed side.  Once in a while I'll use it for flapjacks or browning eggplant slices, but not for any heavy grilling.   It's just not a good thing.

Product Review Scale:  One mixing bowl- because even the worst things have some redeeming quality. In the case of the G-Rilla Grill, that quality might easily be that I've not seen it advertized on t.v. since shortly after ordering it.

Hurricanes and Hurricane Soup

The weather has been beating the east coast like a rug!
Water, water and wind, tornadoes....evacuations!  Even my poor mother had to leave her little home in New Jersey.  Thank God for dear cousins Joy and Tom....I'm sure she was kept safe and snug 'til the danger passed.
But even now, as the storm slowly leaves them, I wonder what will be left behind.

There's talk of massive flooding from Irene...a name usually synonymous with old songs and petticoats.  No dainty little feather, this one!  Hurricane Irene was big, even though not a powerful storm in its own right...she moved in and lumbered slowly up the coast, reeking havoc from beach town to city street.  Whooo!

And just a few days previous, the same area was hit with an earthquake.

Is somebody trying to tell us something?!?

Those of us not in the storm's path sat glued to the t.v., internet or other info service for news of storm intensity and peoples' safety.  Many have relatives who live in or the storm's path...wishing to be able to do more than watch, wait and pray.

Prayer is a powerful thing.  Many more lives could have been lost than have been reported so far....and while I'll not rule out planning, coordination and follow-through, I believe the bottom line is simple-even Mother Nature answers to a Higher Authority.

So for those folks who've been through Hurricane Irene, how about a nice big steamy bowl of something I'll call Hurricane Soup...a little bit of this and that, to warm the body, mind and soul. Our love, thoughts and prayers go to you all!


HURRICANE SOUP
So-called to send a warm, homey, comforting bit of love to those in need of some right now.

Soup bones if you have them

Hurricane Soup

If not, clean and cut veggies and add the refuse along with bits of meat skin, bones, stuff you don't want in the final soup.  These will make your basic stock.

Heat a large soup pot, add some olive oil.  When it comes to fragrance, lower the heat to medium and add the refuse to the pot.  Stir it around periodically so it browns.  Things like onion tips, carrot ends, celery bottoms, broccoli stems and so on would do real nice.   Add some extra celery, onion and garlic too...and a bit of butter once everything gets going.

If you want meat, any ends, bones and bits that would be too tough for eating can still be used for flavor.

There's talk against using skin for stock these days....I think it's a personal option, and will say that it does add a great deal of flavor, especially browned like this.  But remember to remove the grease from the resultant stock!  Otherwise the entire top portion of your broth will be nothing but grease.

There are commercial stock separators around, kind of like a measuring cup with a spout that comes up from near the cup's base. These work fine. But if you don't have one, simply pour the stock in a clear or opaque bowl and refrigerate it for a while, maybe 20 minutes.  The grease will separate and float on top of the other liquid and you'll be able to skim it off, carefully, with a spoon.

If you do have soup bones-lucky you-they can be prepared by pan browning or oven browning. Both methods require attention so they don't burn.  There are good points to both methods...I like the oven browning, followed by an immersion into the veggie/meat stock that's been developing on the stove (yes, even with bones I like to have a stock pot base).  It just adds that extra something...a richness not possible via boiling alone.

If you do add the soup bones after oven-roasting, don't forget to add the pan drippings too! Maybe even find a bit of wine, apple cider or even just a bit of your broth and put it in the roasting pan.  Swirl it around with a spoon and get all those brown bits, all that gelatinous smooshiness in the corners and mix it into the liquid, then pour it into the stock pot too!  That's the defining difference between a flavorful soup and a watery soup.

While the stock is developing, cut up your remaining ingredients being mindful to keep meat and vegetables separate-from cutting board and knife to where you put them afterward! I use a red handled knife for meat and a black handled one for veggies-and of course two separate cutting boards and two separate bowls.
Remember: Cross contamination is dangerous!


Season and brown the meat you intend to add....brown it lightly and quickly in a skillet.  Remove the meat from the skillet and set aside.  Pour some wine, water, cider or some stock (about 1/4 to 1/2 cup) into this pan and stir while it reduces.  When reduced by about 1/2, add this to the developing stock.

After the stock has been prepared and degreased, bones and refuse all removed, it's time to add the other ingredients.   Start with your "hard" veggies; those that are going to take some time cooking and won't get all watery in the process.   Carrots are a good candidate....rutabagas, turnips, potatoes....that sort of thing.
But remember, even these fellers can get over cooked, so pay attention.

As these hard veggies start giving up the ghost, you can add your mid-range veggies.  Things like onion, garlic, celery, string beans, broccoli bits, corn...including baby corns are good here.  They'll cook up as the hard veggies finish their process.

After that come the "old softies,"  you know the ones...zucchini, mushrooms, peeled crushed tomatoes (if you want)....whatever you want.  However the kitchen sink should have been thrown in with the "hard" veggies-porcelain, you know...takes a while to cook.

The final thing to add is the meat.  It should go in only long enough to cook for about five or ten minutes, no more.  Remember it's been cooked already!  AND you've been capturing it's flavor since the very beginning, so don't worry about the soup being watery or bland.

The last thing to do?  Taste and adjust the seasonings to your personal taste.
A little bread and butter, a little glass of wine....mmmmm!
Bound to take the chill away!

PRODUCT REVIEW - Meatloaf Pan and Meatloaf Recipe

 As if there are not enough kitchen gadgets around already.....!  But then again, are there ever enough?

Some are horrible, wastes of time and money....making one wonder if the inventor ever beat an egg or boiled a kettle of water!

The Perfect Meatloaf Pan in use

Then again, there are those gizmos that make you wonder how you ever survived without them.

Such is the case with this meatloaf pan I ordered through a t.v. add recently.  Called the "Perfect Meatloaf" pan, it comes with instructions for use and care along with a handy little recipe guide. It looked simple, even logical.  A loaf pan with an insert that lifted the food away from accumulating grease.
 How many of us have had to suffer through greasy, soggy, falling apart, stuck to the pan meatloaf?

Putting the meat onto the insert

Well, not with this handy tool!  It really does perform as promised.
As you can see from the photos, the loaf sits on the insert within the pan, cooks the normal amount of time, and comes out solid, maintaining its shape. We like our meatloaf with a tomato or ketchup top (see below), but that's not necessary.  

Also, you can use it for other things....they suggest stuffed peppers....I'll try that some time
Some product use hints: Of course don't use it in the microwave-metal and microwaves don't mix! The manufacturer also recommends to not use it under the broiler.

Placing insert w/ meat in pan

As in all new kitchen gadget purchases, clean the pan and insert with warm, soapy water before the first use and dry it completely before putting on your non-sticking agent (release spray like Pam, margarine or oil).

For now, here's a Meatloaf Recipe.
Please note that you can use beef, ground chicken or turkey, or anything that has the same sort of consistency.   Some folk like to make a nut/tofu loaf....they can be pretty tasty.  I don't know how they'd work with this pan, but if anybody gets one and wants to try it out, let me know!

MEATLOAF BECAUSE....

2 lb ground meat (beef, chicken, etc.)     
salt/low salt
pepper to your liking         
garlic diced
1 egg                                                      
onion diced
1/2 cup breadcrumbs or                         
1/4 to 1/2  rolled oats                            
ketchup  or tomato sauce for top
release spray or oil for pan

Preheat oven to 350 Degrees   Prepare pan and pan insert by spraying all surfaces with release spray or greasing it all with margarine or olive oil

Pretty much combine all ingredients except for the release spray/grease  and ketchup in a large bowl.

Completed meatloaf before removing from pan

You may wish to add more seasonings, it's up to you.   Shape the whole thing into a loaf  and pop it into the pan.  I like to put the ketchup on top of the meatloaf so it cooks into kind of a crust, but it's optional.
 Bake in the oven 45 minutes to 1 hour.   Test by inserting a knife in the center.  There should be some resistance, it should feel firm and the knife should be fairly clean and hot-feeling when you withdraw it.
Enjoy!

Great side-dishes - steamed broccoli, cole slaw, macaroni and cheese....think comfort food!


And don't forget-Meatloaf means Meatloaf Sandwiches for lunch!  YUM! 

In short, I was pleased with the product's ease of use and the fact that it worked as promised.

PRODUCT RATING:
On a scale of one to five mixing bowls, one being YUCK!  five being YUM!
We'll see how it lasts the test of time, but as a new gadget, 
I give the Perfect Meatloaf Pan a rating of five, for performance, quality and truth in advertising.

Kitchen song/rhyme

I offer the following-with explanation afterward.  This is stream of consciousness and has to come out all at once.

Kitchen drawing by rcw

Sometimes in the kitchen 

is the only place to pray

inside the times when

life just gets to me that way,

it's where I go to sort things out

when only pots and pans can hear me shout.

Sometimes in the kitchen

is the only place to cry

inside a shadow

after midnight, wond'rin' why....

It's where each moment needs no tense,

it's where I can regain some common sense.

Sometimes in the kitchen 

is the only place to scream

into my towel

when someone shatters my dream,

it's where this late night gypsy still find hope

it's where I always go to help me cope.

Sometimes....

One of those nights....too many thoughts, not enough answers.Jack had been in the hospital the previous two days and....well...the feelings just had to go somewhere.
So I went to the kitchen...my sanctuary....and wrote this.

Recipe for the day?   Breathe in....breathe out....live.

Will write more after some rest

MC Food With A Purpose

Friends have been finding this blog, and that's great!  My hope is everyone feels encouraged to not only explore their own culinary creativity, but that this becomes a vehicle for sharing....growing....and learning from one another.

To that end, I must include what some might feel is a controversial category....medical cannabis cooking.
I am and have been a medical cannabis patient for a number of years.....self declared originally in 1980, then finally made legal with the passage of California's Prop 215 in 1996.

You'll notice there's now an "Adult Content" announcement when the blog first comes up.  This is simply to assure folks I'm not out to destroy the youth of America by teaching them how to make Pot Brownies.  Call it a disclaimer if you will.  Call it a bit of ass coverage too....both are right.

I don't wish to corrupt any body's morals, there are people much more suited for that sort of work. If anyone wishes to take offense at the presence of Medical Cannabis cooking on this blog, so be it.
No apologies will be offered, because Medical Cannabis is something I truly believe in.  If this is disturbing, perhaps there are other blogs out there more suited to your sensitivities.

All that being said, the Medical Cannabis recipes will be noted appropriately, with MC at the beginning of the blog entry title and appropriate notations in the tags and labels.

Where to begin? Where to begin?
Why, at the beginning, of course!

MEDICAL CANNABIS COOKING
Preparations
   Freeze your leaf!
   Believe it or not, it actually helps in a couple of ways.  The most obvious is that freezing keeps things fresh.
The not-so-obvious thing is that I think it actually helps boost the potency....or at least keeps any from being lost through improper leaf storage.
   Most folk start with Cannabis Butter and just stay there....figuring that's the only way to extract the active ingredients and incorporate them into food.   It's tried and true, dependable, and easy. 

1) CANNA-BUTTER
Butter-1 to 2 pounds in a  heavy, deep pan with a good fitting lid.
Medical Cannabis - 1 ounce (leaf is okay for this....also lots less expensive than buds)
Put a low flame under the pan with butter in it, add the Medical Cannabis a bit at a time, stirring it as the butter melts.
Once everything is in the pan, keep stirring slowly for a while until the butter is completely melted.  Lower the flame and cover.  Let simmer on the stove, stirring occasionally, for 8 hours.
Be careful not to burn the butter!  Flame must be put to lowest possible setting to avoid this, and keep an eye on everything...remember to use all your senses including the sniffer!  Sometimes that can tell when something's gone awry before anything else kicks in!
As long as the butter has that familiar nutty, cannabis smell all is right with the world.  Anything past that, remove the whole thing from the heat and let it cool.
Anyway, once the butter is done, strain through several layers of cheese cloth, squeezing until it drips no more. Let the butter cool in a heavy glass jar...keep it in the fridge 'til ready to use.

This butter can be used in any recipes that call for butter or margarine.   Things to be careful about-the resultant flavor will be decidedly Medicated.  Some people like to add a bit of ginger and coriander when making cakes using the butter.

2) CANNA-FLOUR
 This preparation is a great additive with dry ingredients.....adding it with regular flour for example.
What is needed here is a coffee and/or spice grinder and leaf.  I'd recommend cleaning your leaf ahead of time to remove sticks, twigs and other such things.  Don't just throw the cast offs away!  They'll come in handy for making tea!  Put  the clean leaf in the grinder a bit at a time and let it rip!
You notice it has a flour-like consistency....but don't be fooled!

Pour the CannaFlour through a sifter or sieve and you'll see there are still some impurities, things nobody needs to be eating, so put them in a pan of boiling water for tea.  No use wasting a thing!

At this point, some people just add the CannaFlour to the dry ingredients.  Personally I think there's another step....the Activation.
For that you need a dry metal pan.  Do not, repeat Do NOT use one of those non-stick coated pans!  A metal spoon is necessary, too.  NOT wood or plastic or anything else.  An old tablespoon from the drawer will work fine.
Put the pan on a medium flame.
Take the cleaned CannaFlour and pour it into the heated pan.  Start stirring it around, moving the entire contents, watching for little whisps of smoke and color changes.  You'll notice both.  Remove the pan from the heat periodically, stirring constantly.  Place it back on the heat and keep stirring. When it's done (the color change will have become uniform) stop the heating.
IMMEDIATELY REMOVE CANNAFLOUR FROM THE PAN TO A COOL BOWL.  Toss it a few times.
NOW it is ready for inclusion in recipes as part of your dry ingredients.
NOTE:  CannaFlour prepared this way is very potent.   Get a feel for proper dosage by making something like pancakes with a blend of regular flour and CannaFlour.   A 3 to 1 ratio or thereabouts works (3 parts regular flour to 1 part CannaFlour) seems to work, but experiment!  Each person is different.

3) CANNA-TEA
Quick and simple, Cannabis Tea soothes the soul and warms the heart....alone it tastes a little nutty, sometimes a little botanical.   Depends on the strain used among other things.
Canna-Tea can be made from leaf steeped in boiling water or by infusing some CannaFlour in boiling water.
Either way it's great.  Some people like it with a bit of honey.

CannaTea can be made into a nifty substitute for milk in recipes-real simple!  If you can find some powdered milk, whole milk is best, just add the tea and powder together and whammo!
You've got yourself medicated cow juice! Perfect for bowls of cereal or that favorite recipe.

Now, these preparations are fine as stand-alone methods, but they can also be combined to produce very potent medicinal food.

I'll be using all three in my next Medical Cannabis recipe, coming soon.

More "regular" recipes coming too!

Feel free to share your recipes, thoughts and ideas!  And above all else, ENJOY!

PLEASE NOTE: If you wish to share, you can do so anonymously or using your name to receive full credit.
 

KITCHEN THOUGHTS and Grilled Cheese

Is there a more wonderful place on earth than a warm, inviting kitchen?
Pots and pans hanging within reach, clean work surfaces and tools at the ready....a well appointed. properly outfitted kitchen is any cook's hope, desire and goal.

Randi's kitchen

Most of us aren't in possession of stainless steel walls, professional strength burners or that oh-so-useful salamander!  Drat the luck!

But in truth, the room doesn't have to be huge or full of the latest appliances.  Most of us have to work with what's available.  There are very few of us with the (be still my heart!) instant hot water spigot over the stove.  But we all have a place to prepare our meals....from a window sill and a hot plate to the Waldorf's main kitchen we all have that one location from which good things can come.

And that place should be seen as special, treated with respect and kept clean...ready for meal prep or snacking at a moment's notice. After all what comes out of there goes into not only our bodies, but the bodies of those we know and love.
What makes a great kitchen?  Part of it is the room itself, some of it is the tools available...no lie there. But the most essential ingredient-the one that makes or breaks everything else?  The cook.

It boils down to the cook and their commitment to produce the best possible food experience. The cook's passion.  Without it, the resulting meal can seem lifeless....even if technically perfect. 

So when you're setting up that special part of your world, treat it as special....sacred...ready for the task at hand and unavailable for bullshit.   Arguments don't do well in kitchens-too many sharp objects!  Clutter doesn't work well in a kitchen-garbage and good food don't mix!

What does work is a clean surface, some ready tools and the best ingredients you can get.  A bit of thankfulness to the Cosmos during preparation couldn't hurt, either!

As for a recipe today....how about something simple?!
Let's celebrate Saturday with some good old fashioned Grilled Cheese!

What makes this version stand out?
It's crunchy....inside and out!
This is accomplished by pre-toasting the inside  portion of the bread before adding cheese.

A hot skillet and release spray works, but so does a toaster, especially the kind with the bagel setting. Put both slices of bread into one toaster hole and press the bagel button and let it go on a mid-low setting.

When it comes out, the exposed parts of the bread will be toasted and the other will still be waiting for the pan!  Also, with the toaster method, you don't add any extra butter or grease.  Nifty way to cut a few fat corners, eh?   As for bread choice, that's a personal matter.  Sometimes I absolutely JONES a toasted sourdough....other times my tasters will have nothing if it can't have a multi-grain or even toasted oat.  Toasting is to bread what grated cheese is to spaghetti....another opportunity for the Yum Factor.

Types of cheese?  Again it's a personal decision.  Have fun!  Mix it up!  Try some Pepper Jack! Throw a couple tomato slices into the mix!  Maybe even experiment with left over pieces of French Toast-minus the syrup and confectioner's sugar-for an added dimension of taste.  Try cooking it with a little bacon grease or olive oil, garlic and herbs-just make sure your skillet is very hot, but not smoking before adding the food...that to insure crispiness.  Otherwise it'll get grease soaked and nasty.

I've had it made with thin-sliced, toasted eggplant....between softened tortillas....
I've even heard of someone trying it with waffles....although I've personally not had that experience to date.
REMEMBER-Slice your cheese thin...repeat THIN!  Better to layer thin sheets of cheese than wait for a big chunk to melt! Your bread will be hopelessly burnt by the time it does! 

No matter how you slice it, Grilled Cheese is simple, satisfying and adaptable for most people.
If you have any suggestions, ideas or anything feel free to share!

Japanese Eggplant in the Menu Plan

For anyone who may be concerned about my lack of vegetable mentions, please be assured I do include them in the daily fare.  We are fortunate to live near some of the greatest and most bargain-filled outdoor markets in San Francisco, so don't always have to pay supermarket prices for veggies and fruit. There's literally no excuse not to have something on hand when it's all laying out there, ready to be gotten.

Even when money is tight.....which as we all know, it. is.

But I have lived in places where the only thing we had to depend on was the local grocery...that's when juggling the food dollar really gets complicated.  My main idea there is to make a list of essentials and get them first, then it's all pricing and menu planning.

Speaking of menu planning, it's always good to change things up if you can.  Of course, there are those who like a schedule....Meatloaf Monday, Ratatouille Thursday....hey! What ever beats your egg!  But if you can, give the old palate a new sensation once in a while!  Surprise the family! Astound your friends and still come in within the budget.

Eggplant can be a wonderful way to do that.  Japanese eggplant is long like a zucchini but smooth and shaded a pale, beautiful purple....gradient shading on a lot of  them from pale, almost while, through lilac into purple at the tip.  This version has a subtle sweetness to it, very tender.  Cut it in thick, diagonal  rounds and add to a wok that's already had garlic, onion,coarse chopped celery, green peppers and what ever else strikes your fancy.

For me that would include some spicy small red chillies, bits of stir-fried tofu (firm packed survives best, but still make sure to drain it well before cooking!) and even a tablespoon or two of cooked black beans.   Of course I'd top it off with a last minute addition of mushrooms-these I like almost raw- and a lightly thickened sauce made with soy sauce, a bit of dried sherry and some orange or lemon juice - combination to measure about 1/2 cup to about 1 or 11/2 tablespoon (at most) of cornstarch. Put all this into a small sauce pan and whisk or stir.  It'll start to bubble.  Turn the heat down and continue to stir. When it's slightly thickened, pour over the wokking food and toss.

Feel free to add a few other spices if you wish, but taste-always taste before you do, then add them gradually.
The sauce should help thicken any residual liquids in the wok.
Top the whole thing with chopped green onion and some toasted sesame seeds if you like and serve over rice.

Rules on Rice:
It's a 2 to 1 ratio there.  2 parts water to 1 part rice every time.    Heat the pan with some butter, stir in uncooked rice and stir around 'til the butter is melted a the rice is coated then add the water and cover.  Bring to a boil, lower flame to simmer and allow it to simmer for 20 minutes then turn it off, remove from the heat and don't open it for five minutes.  When you do, fluff it with a fork and it's done.

That's only one recipe for one type of Eggplant....and there are so many more to explore!
Feel free to write and let me know what you think, share your recipes and your passion for cooking and living....because that's what it's really all about!

Fundamentals of Chicken Stew

When trying to decide what to do about needing a week's worth of food with a slim budget, I look for elasticity....that is, things that stretch.


A roast is great for first night meal and produces some great left overs, not the least of which is stew.  Of course, these days such a purchase may require taking out a loan. So what to do, what to do?

The mark-down section of our grocery store is my usual haunt. It's there I've been able to find items to sustain us...providing the booty is used up right away.

The other day I found some marked-down odd chunks of chicken.  It had been a while, so I made some stew with it.  Yummy!

The way it's usually done is just to lightly brown off the meat then dump everything else into the pot and let it simmer.  That's perfectly fine, only don't let the chicken get dried out.

I like to layer the flavors.....even going so far a seasoning the stew pot.  Put a low flame under the pan and clean an onion.  after adding a small bit of olive oil or butter, add the onion's "caps" (top and bottom) flat side down to the pan and let them brown.   Then turn your attention to the rest of the veggie prep.

Cut onion, celery and garlic into bite-sized pieces.While you're at it, slice the other veggies so that they're ready for adding to the foray. Add the veggie ends and cast offs to the pot and let them brown too. Don't forget to stir everything once in a while....browning is okay, scorching isn't!

When all the odds and ends are brown enough, remove them from the pan.  They can be tossed at this point...all their flavor and nutrition has been rendered.
Do not....repeat...DO NOT rinse the pan!  All that brown stuff and those little bits of flotsam are EXTREMELY IMPORTANT!  They are the difference between bland and bravo....the backbone of your dish....the Flavor.

Brown off the chicken (use other meat if you prefer....or just use veggies) in that same pan -do not over cook it...the REAL cooking will come a bit later.  For now you just want to sear in the juices.  Then remove it and add stock or water.  Stock is better.

Stir the liquid 'round...scraping the sides and bottom of your pan to incorporate the little specks and smooshes.  See how the liquid picks up the color?  It's also picking up flavor....that's something you wouldn't get with just adding water to meat and setting it to simmer!

Next add the veggies that will take the most time to cook....potatoes, carrots...that sort of thing.  Some people steam these items part way before adding to the stew pot, and that's fine-only remember to use the liquid from the steaming as part of the stock/liquid added for cooking the stew!

Once these ingredients have cooked most of the way, add the ones that don't take too long....corn, peas.....the last things to add would be items like zucchini and mushrooms, then finally the meat. Let all that simmer for about 20 minutes or so, until everything is done.  You may have to thicken the gravy...if so, it's approximately two tablespoons of cornstarch to about equal measure of cold water, stirred 'til cornstarch is incorporated, then add to the stew.  Let it all simmer some more...you'll notice it thickening.   When it's done, remove stew from the heat and let it rest after a final stir.

Some folks use flour and water as a thickener and others don't bother thickening it at all....personal preference wins out here.

Serve with biscuits, bread and butter or rice.  Egg noodles make an interesting alternative, especially when tossed with a bit of garlic, herbs and butter before service.

Learning to make stew taught me a great deal about cooking....how to layer flavors.....how to create a gravy out of vegetable odds and ends and how not to over-cook the chicken. But mostly, it taught me that there are always possibilities....even when odds and ends are all ya got.

Breakfast Begins With.....

Money's tight. No argument there.  Much as we'd like to be eating everything healthy, low fat and non-meat, the budget doesn't allow for a great deal of "extravagances."  I've found myself more and more in the marked-down sections of the store, watching like a hawk for my chance at the pickin's.   Most times I come home with a treasure or two...mind you, they need to be used that night.

Sometimes though, I don't come away with much and we make due with what we can get.  Sound familiar?

I'd love to be vegetarian, but have you seen the prices?  Broccoli, carrots, onions....the standards are going through the roof; God forbid ya try for anything fancy like a mushroom.  Tofu's even gone up, and with Jack's current medication regimen we have to use soy products sparingly. But we manage.

Today for breakfast I wanted something homey, comfy, tasty and filling.  I didn't want to have a lot of hot cereal or pancakes, but wanted us to have something substantial enough to keep us from extra snaking during the day.

With a quick scan of pantry and fridge, I produced the following:
            4 eggs,  mild Italian sausage (bulked not in skin),  1 small red apple,   dried grits,   margarine,   milk,
           whole wheat flour,   garlic,    2 slices of bread,    apple juice,     water
I immediately thought of a country breakfast!  Yum!
       Over Easy Egg, Sausage and Apples,  Grits and Gravy (made with pan drippings, apple juice, a little whole wheat flour, garlic and milk) and even a bit of Toast.  Sounded great!

Some may be shouting "but that was ITALIAN sausage!"  To which I reply "Italians eat breakfast too, besides when cooked with a bit of butter or margarine, some apple juice and apple slices, the flavor tones down a bit.

NOTE: Do not repeat DO NOT add cloves and cinnamon to the sausage and apples!  This is not that kind of dish! You want the sausage's personality to still be known, with the apple flavor as a compliment rather than an actual main feature.  Let it hint about itself with each bite.

Eggs, Sausage, Grits and Gravy Breakfast

I use a cast iron skillet that's been well seasoned through the years....heat it over medium flame. To this I add a tablespoon of water, letting it hiss for a moment.  Add the sausage pieces, cover for two minutes.  Turn and cover again.  After two more minutes, remove cover and turn the pieces again. They should start to brown.  At this point you can add 1/4 cup apple juice and stir it around. Sausage and juice will start cooking.....let meat brown for about 3 minutes (go by your senses though, sometimes it takes less sometimes more), turn again.

Add apple slices at this point...they should be small, bite sized pieces.  Add a dash more juice if pan is dry, cook uncovered, turning often until everything is browned on all sides and sausage is done.
Apples should be softer, but not mushy. NOTE: If you peel the apples, they'll cook quicker. I usually don't peel mine.

Remove sausage and apples from pan.....let drain. (a mesh strainer is good for this) to remove any grease, also a good idea to pat it off with a paper towel.

While that rests, we can prepare the other components.

PAN GRAVY for SAUSAGE  and GRITS
Mix 1 to 2 tablespoons of flour with 1 cup of cold milk. Use a wire whisk to make sure it's mixed well.  Add 1 to 2 tablespoons of margarine to the pan and bring to heat.  Add the milk mixture and whisk in skillet, bringing it back to slow bubbling. Lower the heat so it doesn't burn.  The mixture will be thickening at this point.

Add more apple juice if needed and adjust flavorings. Remember, you are going for sausage flavor NOT apple pie!  Garlic would be good in this, and I can recommend adding it to the sausage while it's cooking, too. Right along with the apples!

Some people even add a bit of coffee to the gravy....a "Red Eye Gravy" so to speak.  If you do so, adjust your seasonings again after adding it!  Coffee can lend a bitter dimension that can either play well with the other flavors, or not.  Use a judicious hand!

GRITS
Grits (Hominy) are great as a cereal or as a substitute for mashed potatoes.   As part of breakfast, Jack likes 'em in a bowl with a little brown sugar, butter and milk.  I'm kinda partial to the old Grits N Gravy thingie.  A throw-back to my traveling days when I grew to appreciate fine Southern hospitality and cooking.

To satisfy both of us, I make the grits a bit on the firm side by bringing 2 cups of water to a boil, adding about 1/4 to 1/2 cup of grits a bit at a time and a little margarine or butter.  Then when it comes back to a boil I reduce the heat, cover the pan and let it cook for the package recommended time.   Then the IMPORTANT thing is to remove it from the heat, keep it covered for five minutes in a warm place then open and stir it around.  Very similar to rice preparation....and why not?  It's a cereal grain, too!

EGGS
The eggs are standard over-easy.....I cook the first side, flip then turn off the heat and let the pan cook the egg the rest of the way.  After a few moments of that, I remove the pan from the heat, wiggling it slightly to see if the yolks need more firming.  Most folks in this house like a medium-firm egg yolk, so the pan usually heats it well enough, but if not simply turn the heat back on the pan for a few more moments cooking time then they're done!

TOAST
Toasters make toast great.  Each person likes it their own way, so I'm not going to go into it right now...other than to maybe recommend trying pan-toasting the bread once in a while.   There's an extra flavor that comes with pan toasting!

Back to the action.
Assembly is easy.    Toast, buttered.  Egg(s) placed on top.  Sausage and apples on plate,  Grits next to them.  Some folks like gravy on the side, others....like me....want it on the grits and the sausage, too.

Jack's grits are served in a bowl on the side, eggs, toast and sausage on the plate.
Naturally I have some fresh fruit too, when we have it.

So that's one version of breakfast.  Workin' with what we got. 

Adaptability Is The Key...In Food, Life and Surfing

Did you ever have one of those days where nothing seems to be going right, THEN you have to make dinner on top of it all?  Talk about Mercury in Retrograde! I've learned the hard way, the very hard way, to read the signs of a bad day.

Sometimes Duck and Cover can be a very handy tool.

Unless of course cooking's creative process works as a relaxant....which it does for me most of the time. Then I can go all out and produce something wonderful.  But if it starts to go south, I've learned to adapt.

Take a couple of nights ago....it had been a long day; running errands, helping a friend, coming home and trying to do the many things needing to be done.  A lot of the day went okay, at least in the outside world.  Once home, when it was time to tend to my personal things, it all went to crap.

I just missed a very important call, one I'd waited all week to receive and would have to wait 'til the following Monday to get back in touch.   Phone tag, I'm It!  The washing machine decided to have one of it's spells....heck, at that age I'd feel the same way!

The cat box, one of those automatic LitterMaid gizmos, finally died....after seven years of that sort of work, wouldn't you? 

The microwave stopped working mid-cycle, which isn't so bad but I REALLY wanted that cup of reheated coffee!  The oven-a slow one to begin with-decided to not cooperate with my plans for simple baked chicken,  and God only knows what happened to the rice!

"Okay," I said to myself in the middle of the kitchen, "this sucks.  What to do?"  The food had to be saved,
all else would follow. 

The chicken was salvageable, thanks to a nice cast iron skillet and some quick chopping.  Suddenly we were having stir fry. A couple veggies thrown in for color, flavor, texture and nutrition helped round out the dish.

The rice was another matter. It needed some TLC-read Technically Ludicrous Creativity-but I managed to get it un-sticky and un-gloopy by stir frying it too, using some release spray rather than saturating it with butter or grease. Not sure what went wrong with it in the first place, probably too much water or not enough cooking time....or maybe it needed rinsing. Rice can be tricky.

At least the food disaster was averted!  As for the other things, the microwave still needs to be replaced (another seven year old appliance-bought around the same time as the cat box), but I don't depend on it as a primary cooking source so we can wait 'til we save up the money....which may be a while.

The cat box too will need replacing....but we do have one of those "regular" ones for our kitty for the time being. (He is NOT amused).  I guess we're all making adjustments.

Today's entry isn't a recipe, so much as a method....but I wanted to illustrate one of the main points in Cooking and Life - adaptability. It's the true key to survival.  Be it making a meal, planning your next big conquest or just catching a wave on your board....be ready for anything, 'cos it's bound to happen.

Been A While....good things take time

If Blogs truly reflect a person's life, mine is either too busy to write daily or too scattered to keep up the discipline.  As writing "Fifty Five Is The New..." would indicate, I am capable of the discipline of almost daily writing....so what gives? 

I don't know. What I do know is that cooking is a daily occurrence, at least for me.
Many mornings begin with eggs in our household.
Over easy with a dab of melted cheese over top of the slightly liquid yolk.
Sometimes I do something extra.....like so:

OVER EASY EGGS ON A RAFT OF TOAST

For each egg you need a piece of bread.
Take the bread and with a cookie cutter, glass or lid from non-stick spray can, cut a hole in the center of the bread.  Toast bread slightly on both sides, including the cut-out pieces. They will be the "caps" on top of the eggs.

Eggs cooking inside bread

Spray hot pan with release spray (Pan or so on), add toasted bread slice.  Crack egg into center of toasted bread slice hole.  Egg should begin cooking.  When it seems firm (white looses transparency, yolk still soft)
take spatula and lift toast piece.  Egg should come up with it at this point.  Turn or "flip" so that bottom side is up.  Cook for a few moments more, depending on how firm you want your egg yolk.  Turn off heat. Remove pan from hot burner.  Flip egg again so that original side is back on top.  Place cheese slice on top of yolk. Cover with lid and let sit for 2 minutes, until cheese melts.
Serve alone or with sausage, fruit or other sides.

That's a pretty good starter for the day.

So 'til next time!
Life is a feast- DIG IN!