Monday, November 24, 2008


COOKIE CUTTERS & FACEBOOK FRIENDS,
TEXAS STYLE

I was in San Antonio this weekend to present on a publishers panel at a teachers conference. The event forced me (willingly) to learn PowerPoint, which was fun to put together and even more delightful to put into practice, complete with remote control.

While in Texas, I found time to enjoy some of the local flavor and came home with two terrific new cookie cutters (above), Texas style. I also pondered
this literary challenge, which came to me via a colleague at home. I'm not particularly good at "what ifs," so I was pleased to attend a session at the conference devoted to ideas for using wikis, Facebook, text messaging, blogs, and the like in the classroom. One presenter wondered if Huck Finn and Holden Caulfield would be Facebook friends, and the challenge was solved. Click on the link above and see what combinations you come up with!

Sunday, November 09, 2008


WANT A COOKIE?
SJG and I raked leaves this morning, which somehow put me in the mood for baking cookies this afternoon. The temperatures have begun to dip below freezing lately, and since cold weather often makes me want to do things with food and the oven, I took a look at the latest issue of "Fine Cooking" to see if I might be inspired by something in its pages.

In anticipation of holiday baking, this month's issue is devoted to cookies. I was immediately drawn to the section on shortbread and chose a recipe for espresso shortbread cookies dipped in chocolate. They're gorgeous--and delicious!

Below is the recipe, which I adapted for my methods and to make fewer cookies overall.


Chocolate-Dipped Espresso Shortbread
(Makes about 30 cookies)
COOKIES:
1-1/4 stick cold unsalted butter, cut into pieces
1/4 cup sugar
1/4 teaspoon salt
5 ounces flour
1 tablespoon finely ground espresso beans

CHOCOLATE FOR DIPPING
5 ounces semisweet chocolate chips
1/2 tablespoon canola oil

1. In a large bowl, blend the butter, sugar, and salt. (I had better luck doing this by hand than with a mixer.)
2. Sift the ground coffee into the flour and add to the butter mixture, combining until the dough pulls together and forms a ball easily.
3. Prepare two cookie sheets by placing parchment paper or a Silpat baking mat on each one.
4. On a lightly floured surface, roll out the cookie dough to 1/4-inch thickness. Using a cookie cutter of the desired shape (I used a bell), cut out individual cookies and place them on the cookie sheets.
5. Chill the cookies on the cookie sheets in the refrigerator for 20-30 minutes.
6. When ready to bake, preheat the oven to 300 degrees. Bake both sheets of cookies at once, using racks in the upper and lower thirds of the oven.
7. Bake the cookies for about 35 minutes total, until the tops look dry and the color has darkened a bit. For even baking, switch the sheets about halfway through cooking so the top sheet is on the bottom and the bottom sheet is on top for the final baking time.
8. When done, allow the cookies to cool completely before dipping in chocolate. (I took them off the sheets and cooled on clean parchment paper.)

TO DIP THE COOKIES:
1. Melt the chocolate with the canola oil in a double boiler. If you don't have a double boiler, put the chocolate in a small saucepan placed over simmering water in a larger saucepan.
2. When the chocolate is melted, turn off the heat and dip half of each cookie into the melted chocolate. Don't separate the sections of the double boiler, since the chocolate needs to stay warm and smooth for the dipping. Set each dipped cookie onto parchment paper and allow the chocolate to set (about 2 hours) before storing.

Sunday, October 26, 2008


BACK IN THE KITCHEN
We ate so well in San Francisco that when we returned home, we were inspired to try some new recipes we've wanted to make for a long time. With an abundance of local autumn squash to choose from, I right away made stuffed acorn squash and a beet salad topped with goat cheese and fresh mint. I served the meal with foccacia, baked with roasted red peppers and artichoke hearts, from our local coop. It was a fabulous, filling, and beautiful dinner.

The squash recipe comes from the Fall 2008 edition of a glossy grocery-store magazine called Real Food, published by Greenspring Media Group. Below is the recipe, adapted to my methods.

STUFFED SQUASH WITH PEPPER SAUCE
2 large acorn squash, cut in half through the "equator" and seeded
2 leeks, cleaned and chopped
2-3 tablespoons olive oil
1 large eggplant, cut into small bite-sized cubes
2 small to medium zucchini, chopped into bite-sized pieces
2 large tomatoes, peeled and chopped coarsely
1 cup milk (I used 2 percent)
2 teaspoons fresh thyme, chopped
1/4 teaspoon cinnamon
1/2 teaspoon ancho chile powder
1 teaspoon ground cumin
3-4 cloves garlic, pressed through a garlic press
juice of 1 lemon
salt and pepper, to taste
shaved Parmesan

1. Wrap each squash half in tin foil and bake at 350 degrees for 45-60 minutes, until the meat of the squash is soft. Set aside to cool.

2. In a large frying pan, saute the chopped leeks in the olive oil for about 3-5 minutes over medium heat, until the leeks are soft and starting to brown.

3. Add the eggplant and cook for about 5 minutes over medium to high heat, stirring often. Add the zucchini and cook for 5 minutes.

4. Add the tomatoes and cook another 5 minutes.

5. Add the milk, thyme, spices, and garlic. Cook until the mixture has softened and thickened (about 20 minutes or so).

6. Add the lemon juice, salt, and pepper. Stir until combined.

7. Fill each squash half with the vegetable filling, and top each one with shaved Parmesan. Bake at 350 degrees until heated through (about 10-15 minutes). Meanwhile, make the pepper sauce below.

PEPPER SAUCE
2 large sweet red peppers, seeded and chopped into big pieces
3 cloves garlic, cut in half
1/2 cup water
2 tablespoons butter
salt, to taste

1. Place pepper pieces and garlic in a medium saucepan with the water. Bring to a boil, cover, and lower the heat. Simmer for 15 minutes until the peppers are soft.

2. Transfer the contents to a blender or food processor, add butter, and blend until smooth. Add salt to taste.

For color effect, serve the squash on white plates. Drizzle the pepper sauce generously over each piece. Serves 2-4 people.

Sunday, October 12, 2008


WE'RE LEGAL!
SJG and I tied the knot before a judge at City Hall in San Francisco on Wednesday October 8, 2008, with friends and family in attendance. We're legal!

Friday, August 22, 2008


DID YOU SAY BEER?
At work, I normally avoid all the sweets that people bring in. Partly, it's because I don't like to eat sugar, and then crash, at work; partly it's because many of the things people offer aren't homemade and don't appeal to me. But this week a coworker brought in chocolate cupcakes made with Guinness--yes, beer--and topped with espresso cream frosting. They are the best cupcakes I've ever had. I ate two of them.

The recipe has a lengthy lineage. My coworker found it on a blog called A Mingling of Tastes, which adapted the recipe from The Detroit Free Press newspaper via another blog (devoted to cupcakes) called Cupcakes Take the Cake, and from a recipe by the Food Network's Dave Lieberman from Dave’s Dinners cookbook(Hyperion, 2006). The frosting is adapted from The Betty Crocker Cookbook (I can't verify which edition). I've adapted it additionally for my own methods and tastes, and the photo credit goes to A Mingling of Tastes.


Guinness Cupcakes with Espresso Cream Frosting

For cupcakes or cake:
1 stick unsalted butter (premium butters are great for baking)
12 oz. Guinness
1 teaspoon vanilla
2 cups flour
2 cups sugar
¾ cup cocoa powder (use a high-quality powder such as Penzey's)
1 teaspoon salt
1-¼ teaspoon baking soda
¾ cup sour cream
3 eggs

1. Preheat oven to 350 degrees. Fill two 12-count muffin pans with paper baking cups or grease a 9 x 13 cake pan for a single layer cake.

2. In a small saucepan over medium heat, combine the butter, Guinness and vanilla. Stir occasionally until butter is melted. Pour into a large mixing bowl and set aside to cool for at least 10 minutes.

3. In another large bowl, combine the flour, sugar, cocoa powder, salt and baking soda. Gradually combine with the Guinness mixture. Beat in the sour cream, then beat in the eggs one at a time.

4. Pour the batter into the prepared muffin pans (or cake pan), filling each cup about three-quarters full. Bake cupcakes for about 25 minutes (30 minutes for the cake) or until a toothpick inserted in the center comes out clean. Leave cupcakes in the pan to cool for 5 minutes, then finish cooling on a wire rack. Frost cupcakes or cake when cooled completely.

*Makes 24 cupcakes or one 9 x 13 layer cake.

For frosting:
3 cups powdered sugar
1/3 cup butter (at room temperature)
3 tablespoons espresso (make your own or use instant powder)

In a large bowl, combine the sugar and butter. Pour in the espresso mixture and beat until frosting is smooth and creamy.

Sunday, August 17, 2008


OH, THE BLUEBERRIES
Just about every summer, SJG and I spend a week in a cabin on a lake in the North Woods. Over the years, we've developed a daily routine of morning walks, afternoon swims and sunning on the dock, and yoga and reading in the early evening. We bring our entire kitchen battery with us to cook. For dinners this year, we made a broccoli-artichoke-pepper pizza, pesto with garden tomatoes and green beans, burgers and roasted potatoes, and a Shore Lunch (fried walleye, mashed potatoes, and cooked carrots).

Part of the pleasure of our North Woods trip is picking wild blueberries along a rocky outcropping just a few miles down the road from our cabin. We generally pick about a quart of blueberries every visit, but this year we brought home two gallons. A huge forest fire last year, followed by a cool, wet spring, produced a bumper crop of blueberries this year. They're big and fat and everywhere. Even SJG, who loses patience after about five minutes of harvesting, was gleeful--and grasping. When she spotted a party of pickers emerging from their foray loaded down with ten-gallon buckets, she said, "Knock 'em over the head, grab the buckets, and run!"


Naturally, our breakfasts have been on the blueberry theme: blueberry waffles, blueberry oatmeal, and blueberry scones. Back in the city this morning, SJG made a triple batch of blueberry bran muffins, and I'm drying off three big cookie sheets of blueberries in preparation for freezing the remainder. It's blueberry heaven around here!

Below is my recipe for blueberry scones, adapted from a recipe my sister found years ago in an English recipe booklet.



Blueberry Scones
1 cup white flour
1/2 cup finely cut oats
3 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
3 tablespoons butter, room temperature or slightly colder
1 egg + buttermilk to make 1/2 cup total

3-4 tablespoons fresh blueberries
milk + sugar for coating the top

1. Combine the dry ingredients in a large bowl. Cut in the butter to make a nice mealy mixture.
2. Beat the egg and the buttermilk lightly, until blended. Stir into the flour mixture.
3. Gently stir in the blueberries.
4. On a floured surface, gently pat out the dough into a circular shape until about 1/2-inch thick. (Don't overwork the dough.) Use a pastry brush to spread a little milk over the top of the dough, then sprinkle about 3 tablespoons of sugar over the top for a crispy, sugary finish.
5. Cut the dough in half down the center and then in half again for four triangular scones. Place on a greased cookie sheet and bake in a hot oven (450 degrees) for 11-12 minutes. Serve straight out of the oven.
*Serves two to four people.

Friday, August 08, 2008


CHOCOLATE HEAVEN
I'm not a chocoholic the way SJG is, but I do recognize chocolate heaven when I come across it. Last weekend, our good friend Jeff paid a visit on his way home from seeing his parents. He and his boyfriend are our best foodie friends, and we go back a long way. Jeff's also just been appointed chair of his university department, so to welcome him and to celebrate his august duties and responsibilities, I made a chocolate torte of equal grandeur. Below is the recipe. (The recipe has several steps. If you have the right ingredients and equipment, you'll find that it's an easy easy recipe. And you'll wow your convives with the results!)

Chocolate Mousse Torte
(adapted from Fine Cooking magazine/March 2008)
1 recipe ganache (below)
2 tablespoons espresso coffee (optional)
6 eggs, at room temperature
1/2 cup sugar
1/4 cup flour
1/4 teaspoon ground cinnamon (optional)
butter for the springform cake pan
confectioner's sugar to decorate the cake

Ganache

12 ounces high-quality semisweet chocolate (at least 55-60% cacao), chopped coarsely
1 cup heavy cream

1. Grind the chocolate in a food processor for 30 seconds. It'll look sort of like cornmeal.
2. Bring the cream to a boil in a small saucepan. Add to the chocolate in the food processor and blend about 10 seconds, until smooth. Add the espresso coffee and blend again briefly. Transfer the ganache into a large mixing bowl and set aside while you make the torte.

To Make the Torte:
1. Use about one tablespoon of softened butter to generously butter the inside of a
9- or 10-inch springform pan.
2. Wrap the outside of the springform pan with a sheet or two of heavy-duty tin foil. Set the wrapped pan in a roasting pan. (Don't skip this tin-foil step, otherwise you'll end up with a soggy torte.)
3. Bring a full kettle of water to the boil. Preheat the oven to 400 degrees.
4. In a large bowl, whip the eggs, sugar, flour, and cinnamon with an electric mixer until doubled (or even tripled) in volume. This takes 6 minutes (use a timer).

5. Add about one-third of the egg mixture (above) to the ganache and mix gently with a rubber spatula until combined. Add the rest of the egg mixture to the ganache and fold in until well blended and no signs of egg remain.
6. Pour the batter into the springform pan (which you've already set in the roasting pan). Add 1 to 1-1/2 inches of boiling water to the roasting pan.
7. Bake the torte until a dry crust forms on the top and the edges are set but the center of the torte is still wobbly when you jiggle the pan. This takes about 20 minutes for a 9-inch pan, and about 23-25 minutes for a 10-inch pan.
8. When the torte is done, remove it from the roasting pan and take off the foil. Cool the torte (still in the springform pan) on a wire rack to room temperature. Refrigerate the torte (still in the springform pan) until completely set (at least 3 hours, or overnight).

To Unmold and Serve the Torte:
1. To unmold the torte, remove the springform ring. Put a piece of plastic wrap over the top of the torte and invert the torte onto a cookie sheet.
2. Using a long, thin-bladed knife or metal icing spatula, carefully remove the bottom of the pan. Invert the torte again onto a large serving plate and remove the plastic wrap.
3. To decorate the torte, place about 1/4 cup of confectioner's sugar in a small sieve and dust the top of the cake. Or you can use a stencil (I chose a crown pattern, above) to dust a confectioner's sugar design onto the top of the torte.
4. To slice the torte, run a thin-bladed knife under hot water, wipe dry, and slice a piece of the torte. Repeat for each slice. Serve plain or with a dollop of lightly sweetened whipped cream. Wow!

Friday, August 01, 2008


BASIL WHAT?
Ice cream! When my sister and her friend Bink went to Sicily last spring, they came back raving about the basil ice cream. My sister begged me to make it, and I kept putting it off, thinking it sounded....odd. This year, I've noticed that local shops and restaurants are offering basil ice cream on their menus. So I decided to bow to my sister's wisdom when my father was in town a couple weekends ago (see "Movie Memories" post below). Served with a light drizzle of crushed strawberries in their own juice or with a scoop of chocolate, strawberry, or vanilla ice cream, basil ice cream is absolutely heavenly. Here's the recipe:

Basil Ice Cream
(adapted from Gourmet, as posted on epicurious.com)

2 cups milk (I usually mix whole milk and 2 percent; the higher the fat content, the more quickly the milk will churn and the creamier the final texture will be)
3 generous tablespoons chopped fresh basil
1/2 cup sugar, divided in two
pinch of salt
4 large eggs, separated (you won't need the whites)
1 cup chilled whipping cream, whipped until barely stiff just before churning

1) In a medium-sized saucepan, bring milk, chopped basil, 1/4 cup sugar, and a pinch of salt to a boil very slowly. (Doing it too quickly can lead to curdling.)
2) Remove from heat and let the mixture steep for 30 minutes.
3) Transfer to a blender (not a food processor, which won't get the blend smooth enough) and blend until basil is finely ground and the mixture is totally smooth (about 1 minute).
4) In a large bowl, beat together the yegg yolks and the remaining 1/4 cup sugar with an electric mixer until thick and pale (about 1 minute). Slowly add the milk-basil mixture, beating until combined well.
5) Transfer to a saucepan and cook slowly over medium-low heat, stirring constantly with a wooden spoon, until the mixture reaches 175 degrees F. Do not allow mixture to boil.(I use an old-fashioned meat thermometer to register the temperature, but a digital thermometer is more precise and easier to read.) This heating step ensures the safety of the eggs, but be sure to heat slowly since rapid heating and/or boiling leads to curdling.
6) When the temperature is at 175 degrees, remove from heat right away and strain the mixture through a sieve a couple times (the finer the mesh the better) into a metal bowl. Allow mixture to cool to room temperature (about 10-15 minutes) and then cover and put in the refrigerator to chill (at least 2 hours or overnight).
7) Just before you're ready to churn the ice cream, beat the whipping cream until it's barely stiff and stir it into the chilled dairy-basil mixture. Follow the directions of your ice-cream maker to churn and/or freeze the ice cream.

*Basil ice cream is surprisingly mild in flavor, so I like to serve it plain or with a very light drizzle of crushed fresh strawberries. For visual effect, you can also serve it with contrasting ice cream(s), such as vanilla, strawberry, or chocolate. Serves about four people.

Tip A: Although it's tempting, don't skip any of the cooling and chilling steps. The colder the dairy mixture, the more quickly it will churn and/or freeze and harden.

Tip B: Making ice cream is easy, but it can be time consuming. I often divide the process into two stages over two days. On day 1, I prepare the dairy mixture up through step 6 (overnight refrigeration). The next day, when I'm ready to churn the ice cream, I beat the whipping cream and carry on with step 7.

Friday, July 25, 2008


MOVIE MEMORIES
In the family tradition of tackling one thematic topic during my father’s summer visit, the four of us—SJG, my sister, my father, and I--sat on the back porch all afternoon last Sunday to discuss “movie moments.” In a wide-ranging discussion, we made lists of favorite movies, memorable quotes from movies, iconic American movies, best international movies, groundbreaking movies, and everything in between. Later, as I pondered how to organize our stream-of-consciousness observations, it came to me that my father has the most emblematic film memories. Below are his top five.

The Firefly (1937)
My father has loved movies his whole life. As a young boy, he went to the Comet movie theater in Milwaukee every week for double features and, along with all the other children in the audience, shot paper clips at the movie screen and released the flatulence that gave the movie house its "gas house" moniker.

As a six-year-old boy, his favorite movie was The Firefly (above), a smash hit of the late 1930s, starring Allan Jones (left) and Jeannette MacDonald. In this musical romance, Allan Jones--mounted on a white steed--serenades Jeannette MacDonald as she rides in a coach through a desert landscape accompanied by her dark-haired duena. Crooning "The Donkey Serenade" in a robust tenor voice, Jones is able to catch the attention of his seemingly insouciant love interest. As the song comes to a close, Jones raises his arms in a swell of dramatic feeling--and falls off his horse. The carriage continues along, and the horse makes his way back to Jones, who kisses him on the nose. To this day, my father can still be caught singing to himself, "There's a song in the air/But the fair senorita/Doesn't seem to care/For the song in the air."


Pearl Harbor (1941)
Just a few years later, on December 7, 1941, my father learned of the Japanese attack on the U.S. naval base at Pear Harbor, Hawaii (above)--at the movies. Instead of the usual Movietone News reels that preceded and followed each feature film, staff at the Jackson theater had quickly scrawled on a piece of paper (with a backwards "N") and projected onto the screen, "JAPAN BOMBED PEARL HARBOR!" Even as a nine-year-old boy, my father understood that the announcement meant war for the United States.


The Sands of Iwo Jima (1949)
After World War II, in which two of my father's brothers served, he saw
The Sands of Iwo Jima, a 1949 film starring John Wayne as Sergeant John Stryker. The Academy Award-nominated film re-creates the drama of the 1945 battle, in which some 28,000 American and 21,000 Japanese soldiers died in the struggle to gain control of the Japanese island. The battle was forever captured in the American psyche through the classic image (above) by AP photographer Joe Rosenthal of the Allied flag raising atop the island's Mount Suribachi. My father denies that he is an impressionable romantic, but it's an empty claim. After the movie, he charged up Wells Street all the way home.

Fanfan La Tulipe (1952)


By the early 1950s, my father had left Milwaukee to study in New York City. There, at the Fine Arts theater, he saw Fanfan La Tulipe, a 1952 French costume drama starring Bosley Crowther's "Italian doll"--Gina Lollobrigida(left). In this swashbuckling romance, Lollobrigida plays Adeline, a luscious young gypsy woman in eighteenth-century France. She fabricates for Fanfan--a handsome peasant played by Gerard Philipe--a prediction of a glorious, romantic future.

My father's memory of the film is the way in which dialogue--in the era of censorship mania--captured lust without showing very much at all. From a tree below which Adeline is standing at one point in the film, Fanfan looks out over the landscape, remarking, as the camera highlights Adeline's revealing peasant blouse, "I can see right down the valley!" Indeed, Adeline's "valley" is irresistable, and her romatic vision comes true. She and Fanfan fall in love, marry, and live happily ever after.


Last Tango in Paris (1973)
Twenty years later, in 1973, the United States was at the height of a sexual revolution. Romantic notions of bucolic love had vanished, replaced by unblinking, graphic portrayals of human sexual drive. Perhaps no other film captured the era so well as Last Tango in Paris, Bernardo Bertolucci's 1973 film about a chance encounter between Paul, an American expatriate in Paris (played by Marlon Brando), and Jeanne, a much younger Parisian woman (played by Maria Schneider). The encounter turns into a loveless three-day, sex-only affair in which the couple (above) engage in every sexual act imaginable. Viewed as obscene by some and critically acclaimed by others, the film was known for the "Go get the butter" scene--an explicit portrayal of anal sex that takes place on the floor with butter as the lubricant.

My father denies that the sexual revolution impacted him, despite the fact that he and my mother divorced at about this time and were young enough, each of them, to move on to other relationships. The Tango scene that sticks in my father's mind as the heart of the movie is not the butter scene. It's a scene in which Paul and Tom, Jeanne's fiance (played by Jean-Pierre Leaud), sit on the end of a bed to commiserate about their shared experiences of Jeanne's betrayals. Amazingly unaware of the fact, they each wear matching robes given to them by her.

My father says he had the same experience--minus the butter scene. In high school, he and another boy were in love with the same redhead, who jilted them both for a third fellow at a beachside party. My father and the castoff lover shared their grievances on the sands of Lake Michigan that night. Which proves to me that we bring our own lives to the movies--a giant reflecting surface for the human story.

Sunday, July 20, 2008




CALIFORNIA, HERE WE COME!

This weekend, SJG and I reserved the date and bought the Gehry ring (right) at Tiffany's. So mark your calendars for Wednesday October 8, 2008. At two o'clock in the afternoon, at City Hall in San Francisco, we'll do the paperwork for our marriage license, and at three o'clock, the marriage ceremony will take place!

Sunday, July 13, 2008


THANK YOU, MR. PRESIDENT!
You know you're an adult when you spend your economic stimulus package on a new boiler--and you're excited about it. SGJ and I spent ours on the boiler at left (we have radiator heat, so it's technically a boiler, not a furnace). The crew came out on Friday to do the job on what turned out to be the hottest day of the summer so far. With high humidity, the heat index was well above 100 degrees. And then they had to test the boiler after it was installed, so it was roasting at my house that day.

I've read that a large percentage of Americans are using their checks to pay down debt, others are putting the money into savings, and the rest are spending it outright. My sister gave a big chunk of her "free" money to a program that provides laptop computers to children in underdeveloped countries. My father is using his for travel. What are you using yours for?

Wednesday, July 09, 2008

ON THE ROAD--III
(Sunday)



For breakfast every day, my father makes four-grain hot cereal. For my visit, he's bought fresh berries to put on top. Unlike him, SJG and I make our cereal double-boiler style, with milk, the way my Missouri grandmother taught me. It makes for an extra-creamy, smooth texture. Here's how:

Four-Grain Hot Cereal Double-Boiler Style
1-1/2 cups dry cereal grains (we mix oatmeal, rye flakes, wheat flakes, and bran flakes in equal measure)
3 cups milk

1) Put water to boil in the bottom of a double boiler.
2) Measure out the cereal grains into the top of the double boiler. Add milk.
3) When the water begins to boil, turn down the heat to a low to medium flame and cook the cereal (covered) for about 45 minutes, until smooth and creamy.
4) Serve with your favorite toppings. SJG and I like brown sugar, fresh fruits, and nuts, plus a little extra milk.

Note: This recipe makes about 4 servings, and you can adapt the amount of cereal by increasing or decreasing the amount of grains and liquid. Whatever you do, just do it in a 2-to-1 ratio (2 parts liquid to 1 part cereal grains).


After breakfast, it's time to head home. I kiss the cats good-bye, and my father helps me pack up the car. On the way out of town, I fill up with gas. It's $3.99 a gallon, which by this time next year will probably seem like a bargain.


All along the interstate in Wisconsin, roadside vendors offer fireworks for sale. Since it's illegal to sell them where I live, I stop at one of the tents to see the selection. I choose a small box of old-fashioned sparklers. SJG and I never get around to lighting them on the Fourth of July; I think the fun was in buying them.


Five long hours later (I'm a rotten solo driver), I pull into my driveway. Buddy flies out the back door of the house and down the porch steps to greet me as if I've been away for months. I'm home.

Saturday, July 05, 2008

ON THE ROAD--II
(Saturday)



Harry (above) loves windows and spends most of the night sleeping in a windowsill in my father's bedroom. In the early morning hours, Harry comes to check on me, jumping onto the bed to investigate, leaping into the nearby windowsill, and jumping back onto the bed for attention.


Saturday is a sunny, breezy day, perfect for walking downtown along the lakefront. I've asked the Soap Opera to set aside fifteen bars of Tallba soap. I can't find this Swedish, pine-scented soap where SJG and I live, even though our part of the world was settled by Scandinavians.


After we pick up the soap, my father and I drive into the country to
the Flower Factory. This nursery offers more than four thousand varieties of hardy perennials. I love the drive through the rolling hills of southeastern Wisconsin and have filled my gardens at home with Flower Factory plants. On this visit, I choose deep red Asiatic lilies, to pair with purple Veronica, and maltese cross (Lychnis chalcedonica) in a variety of colors, placement to be determined.


My father waits for me in a shady display garden. It's a quiet day at the nursery, and we sit together on a bench holding hands and watching the hummingbirds at the feeders.


Dark clouds roll in, bringing heavy rain and high winds. We race to the nearest hoop house to wait out the storm. When the skies clear, it's time to go home. Filets mignons await us there.

Monday, June 30, 2008

ON THE ROAD--I
(Friday)



These are my father's hands. I drove to Wisconsin to visit him this weekend.


On the way, I stopped at the roadside Carr Valley cheese shop. They have great baby Swisses and aged cheddars. The cheese mouse (above) looks out over the access road that leads from the interstate straight to the shop.



Lavender spiderwort carpeted the median and the shoulder of the interstate the entire trip--all 275 miles of it.


Traffic is steady all the way. The interstate at Portage (above) was flooded the weekend of my birthday, which is why I had to postpone the visit to my father's house until this weekend. The area smells bad now, and fields in low-lying areas are still swamped. They look like lakes.


When I arrived, my father and I went out for Friday night fish fry--a Wisconsin institution--at the popular Avenue Bar. We each had deep-fried cod, cottage fries, cole slaw, and pint-sized beers. After dinner, we played 20 Questions and stumped each other with "maps" and "digital television converter box." We go to bed looking forward to Saturday.

Thursday, June 26, 2008

CARROT VELOUTÉ

While waiting for SJG to help our aged friend Marion through the checkout line at the supermarket the other day, I idly picked up the store’s glossy food magazine, which focused in that particular edition on summer cooking. In it, I found a wonderfully simple and delicious recipe for curried carrot soup. The name doesn’t have much romance, so I prefer the Frenchified “carrot velouté,” which, even if you don’t speak a word of French, sounds like the velvety smoothness that any cream soup offers.

The soup takes less than an hour to make and is beautiful when served. Pair it with a cold couscous salad and a piece of pocket bread for a light yet filling summer meal.


Carrot Velouté
• 1 pound carrots, peeled and cut into chunks
• 3 cups veggie or chicken broth
• 1 small onion, chopped
• 2-4 cloves garlic, paper removed and chopped
• 1-2 teaspoons peeled, chopped fresh ginger
• 1 teaspoon curry powder (use the mildest, sweetest variety you can find so
as not to overwhelm the carrot flavor)
• ½ teaspoon ground cumin
• ½ teaspoon salt
• 1 cup milk (or 2 cups for a milkier, milder, thinner soup)
• ½ cup plain yogurt (I like thick Greek-style yogurt, and you can use way
more than ½ cup, depending on your tastes)
• ¼ cup chopped fresh cilantro

1) In a large saucepan, combine the carrots, broth, onion, garlic, ginger,
curry powder, cumin, and salt.
2) Bring to a boil, cover and simmer over low to medium heat about 15-20
minutes, until the carrots are soft.
3) Using a ladle, transfer the soup (solids and liquids) into a blender. Puree
a little bit at a time until very smooth. (Don’t use a food processor for
this. It won’t puree the soup to the desired smoothness.)
4) For a hot soup, transfer the pureed velouté to the original saucepan and
stir in the milk and yogurt. Heat slowly, to avoid curdling the yogurt.
5) For a cold soup, transfer the pureed velouté into a bowl and stir in the
milk and yogurt. Cover and refrigerate for a couple hours before serving.

*To serve, choose bowls in a contrasting color (green or yellow are lovely). For extra panache, serve the velouté in low-ball glasses. Either way, top each serving with a dollop of yogurt and a sprinkling of chopped cilantro.

Friday, June 20, 2008



UPSIDE-DOWN BIRTHDAY

Since all was akimbo for my birthday this year, I made a pineapple upside-down cake (above) as this year's birthday cake. SJG thought it quite odd to stray from my favorites: white cake with coconut frosting or an almond cream cake, with its luscious whipping cream base. But I wasn't in the mood for the traditional thing, and since I hadn't made this cake for years and years, it seemed fun to do.

As these things go, we didn't even eat the cake on my birthday. Our neighbor and friend, Peter, announced Plan C shortly after I posted the Plan B blog entry below. Feeling sorry that my birthday plans had gone amuck, Peter treated SJG and me to birthday burger and beer at a trendy neighborhood eatery. There, for dessert, they served us an on-the-house slice of red velvet chocolate cake with cream cheese frosting--complete with a sparkler candle. After that, too full for even one more bite, we waited until the next evening to eat the upside-down cake, which my cake-baking friend in Chicago reports is included in his latest favorite cookbook, Birthday Cakes, by Kathryn Kleinman and Carolyn Miller. This gorgeous cookbook (published in 2004) is devoted entirely to birthday cakes and pulls recipes from great chefs such as Julia Child, James Beard, Alice Waters, Patricia Wells, and others. Who knew I was among such good company?

Here's my recipe for upside-down cake. It comes from my mother's recipe box and is written out on a yellow index file card in her handwriting and mine, complete with cake batter stains. Feel free to substitute other fruit toppings if you don't like pineapple. Halved plums, apricots, or figs work well, for example.

Pineapple Upside-Down Cake
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
1 stick unsalted butter, softened to room temperature, + 2 tablespoons butter
2 separated eggs
1/2 cup buttermilk
1 teaspoon vanilla
1 cup brown sugar
1 can sliced pineapple (about 8 rings)

1. In a small bowl, sift together the flour, baking powder, and salt.
2. In a separate big bowl, cream together the white sugar and the stick of butter.
3. Separate the eggs, putting the yolks directly into the creamed butter
mixture. Put the whites in a separate bowl to whip later.
4. Measure the milk and add the vanilla to it.
5. Add the milk and flour alternately to the creamed butter mixture.
6. Beat the egg whites to the soft peak stage. Fold gently into the cake batter.
7. Melt the 2 tablespoons of butter in a lightweight, oven-worthy frying pan. (I use
a Farberware skillet.) Add the brown sugar and spread it out as evenly as
possible over the bottom of the pan.
8. Drain the pineapple rings and place them in a circular pattern, as pictured above,
on top of the brown sugar.
9. Spoon the cake batter on top of the pineapple.

Bake the cake for 45 minutes at 350 degrees until the cake is nicely browned on top and a toothpick inserted into the middle comes out clean.

When done, immediately turn the cake onto a large, round plate or platter. (To do so, place the plate over the top of the skillet and, using hot pads, quickly flip the skillet and the plate together so that the plate ends up on the bottom and the cake can drop out of the skillet.) Don't remove the skillet for a few minutes, so as to allow the cake to slide out smoothly on its own.

This cake is best served the same day when still slightly warm.

Saturday, June 14, 2008



PLAN B

Today is my birthday. SJG and I were supposed to be in southeastern Wisconsin, celebrating with my father and his cats. But we can't get there. Major sections of the two big interstates that connect us to where he lives are closed indefinitely in Wisconsin because of the flooding that is devastating parts of that state, much of Iowa, southeastern Minnesota, northern Illinois, and likely Missouri. It's a catastrophe, with thousands of people evacuated and homeless. And the rain just keeps coming, day after day after day.

I'm grateful that my father is safe, that my family and friends are safe, and that SJG and I are safe. I can only imagine the shock and grief of the people in flood-stricken areas across the Midwest. But I'm also just plain old sad for me because I'm not with my father on my birthday, as has become tradition in my middle age.

My father and I are talking a lot on the phone this weekend. He called once yesterday; I called twice after that. And then we talked again this morning, and I'll call tomorrow for father's day. When he asked how SJG and I were going to mark my birthday today, I said, "There is no Plan B," and we laughed. But actually, there is a Plan B: I mowed our lawn this afternoon with the push mower (pictured above).

SJG and I used to have a lawn service, but they kept killing the grass with too much this and that, and they mowed the grass so short last year that it died during the hot summer days of July and August. So we decided to do the job ourselves this year, and I'm hooked on the mowing. I love the whir of the blades and the slight resistance of the grass--especially when it's long and thick--as I push the mower across the lawn. I love the green smell, the methodical back and forth of the effort, and the delicate covering of clippings when I'm done. I like having Buddy with me, too, enjoying his rubber balls, his bones, and the sun. And today, I thrilled to the sight of my peonies (below), which opened just as they always do every year. On my birthday.

Friday, June 06, 2008



STATISTICS TO THE RESCUE

California's going to make an honest woman out of me. This week, the California supreme court refused all appeals to the court's recent decision legalizing gay marriage in that state. This means that gay men and lesbians can begin legally marrying in California at 5:01 P.M. on Monday June 16. With this news, I ran straight to Tiffany's to look at the wedding bands I'd picked out from the Tiffany website last week.

A very nice young sales associate, let's call her JN, helped me. She did what all good sales associates do: she listened to what I was saying. As often happens with online shopping, the rings that looked perfect onscreen weren't exactly what I was hoping for. I want something big. Something bold. Something distinctive. Yet something simple. So JN said, "How 'bout this one?" She showed me the ring above. It's perfect. I love it. Even if it costs more than you might imagine.

Since I was by myself, JN wondered if the ring was for a wedding, my wedding. And you know what? I hedged. I fudged. I obfuscated. I thought of the days within my own lifetime when it wasn't safe to be the least bit out. But then I remembered the polling statistics my father's been telling me about recently that show that the younger a person is, the more likely that person is to (a) know someone who's gay, and (b) support gay marriage. So I decided to put those statistics to the test. I told JN the whole story about going to California with SJG to get married, and a big smile spread across her face.

"Congratulations!" she said. "That's so exciting! One of my colleagues is going to do the same thing." I almost wrote out the check on the spot.

Friday, May 30, 2008


WE'RE GONNA DO IT!

If the California decision to overturn the ban on gay marriages sticks, SJG and I have decided to head west to tie the knot. After almost twenty-six years together, we've shed all our fears of commitment and are ready to take the plunge. It should be clear by mid-June whether the courts will stay the decision; if they do not, we're off to the airport, so stay tuned!

Friday, May 23, 2008

LIVE RADIO!

The editor, Kari Cornell, of The Gardener's Bedside Reader in which my "Ashes to Ashes" essay was recently published, will be the guest on HearSay with Cathy Lewis, a live public radio call-in show out of Virginia on June 11! For live-stream listening that day (at WHRV at 11 am CST), click on the radio's website. Or to access the interview after the fact, you can go to the station's archives. I'll post a reminder again in June. Maybe my name will be mentioned on live radio...!

Friday, May 16, 2008



LOOKS CAN BE DECEIVING

When I showed this torta della nonna (grandmother’s cake)--warm and beautiful and just out of the oven--to SJG one recent afternoon, she remarked dismissively, “It looks rustic.” Crushed, I retreated to the kitchen, where I grumbled privately about her lack of imagination. After all, I’d plucked the recipe for this custard-filled, polenta-based cake from a romantic account of Tuscany in Under the Tuscan Sun—a book by Frances Mayes about buying and restoring an old villa in Tuscany that was later made into one of my favorite chick flicks, starring Diane Lane.

When the cake had cooled, I cut myself a large piece, fully convinced that it would live up to Signore Martini’s assessment. “Perfetto!” he had exclaimed dreamily when Frances served him a piece of her freshly baked torta. But it was awful. I mean awful. Worse than rustic. I choked down a few bites and tossed out the rest. SJG was kind. She didn’t say “Told you so.”

This latest experience of cooking from literature reminds me of a Grapes of Wrath dinner many years ago. Convinced that the Joad family’s roadside meals of biscuits made with bacon grease, black coffee in tin cups, and crisply fried bacon sounded great, I recreated the Depression-era meal for my family when I was an impressionable teenager. After one bite, we ran to the nearest steakhouse for big, fat, juicy steaks, baked potatoes with sour cream, dressing-drenched salads, and generous pieces of pie for dessert.

SJG and I made dinner together the evening of the failed torta della nonna, and we stuck to the Italian theme: beef scallopini, roasted asparagus, and spaghetti a la puttanesca. To my eye, this particular meal doesn’t look very pleasing when served, but believe me, we licked our plates clean.



Spaghetti a la Puttanesca
Pasta a la puttanesca gets its name from the Italian word for prostitute. It’s a staple among my Sicilian relatives, who find the name delightful. Reputedly this dish was popular among ladies of the evening because it’s quick to make in between…clients, shall we say.

¾ pound spaghetti (we like whole wheat spaghetti these days)
several cloves of garlic, peeled and chopped (or try ramps, which are in season now)
1-2 tablespoons olive oil for sauteeing
3-4 tablespoons capers
1 small 14-ounce can chopped tomatoes (we like the fire-roasted variety)
small container of pitted Kalamata olives, chopped (about 1/2-¾ cups)
grated parmiggiana, romano, or pecorino (grate as much as you like)

1) Bring a kettle of water to boil and cook the spaghetti according to package directions.
2) While the spaghetti is cooking, sautee the garlic (or ramps) in olive oil. Add the capers at the end, just to warm them and pick up a little of the garlic flavor.
3) When the spaghetti is done, drain it, saving a little of the pasta water in the kettle (maybe ¼-1/2 cup).
4) Put the warm spaghetti back in the kettle. Toss in the sautéed garlic and capers. Add the can of chopped tomatoes and chopped olives.
5) Serve with a generous topping of grated cheese.

*Makes enough for 2-4 people, depending upon appetite and whether it’s served as a side dish or as a main course. Buon appetito!

Friday, May 09, 2008



SPRING IS HERE

It's undeniable. My tulip garden is in full bloom, even the little anemones I interplanted last fall. The catalogue said the anemones wouldn't do well in this part of the world, and indeed only a fraction of them survived the winter, but that makes the survivors more beautiful. My rose bushes are leafing out, the cluster of merry bells in the back garden droops under the weight of its yellow blossoms, and the stalklike shoots of the peony bushes are several inches high already. Even the Russian sage, which I thought had died, shows signs of newly unfolding greenery.

I can't actually claim that the tulips in this photo are from my own garden; they're field tulips from our local upscale grocer. The gas-and-electric fellow--a towering Scandinavian named Chip--came out to the house this morning to give us an estimate for a new furnace. He stopped dead in his tracks when he spotted the vase and its beauties. "Wow!" he exclaimed. "Those are incredible!" I think he was caught by the height and size of the tulips, by how wide open they are to the light. A little vulgar almost. Enough so that we stared at them for a minute in joint admiration. I think we recognized ourselves in the blooms, eager for light and warmth and open to life. Spring is here.

Friday, May 02, 2008

HERE'S LOOKING AT YOU, MUFF

I love accidental learning, the way you discover things by stumbling across them on your way to something else or by falling upon them by doing another task the "wrong" way or by coming at them from an unanticipated angle. That's how I learned to make movies on my digital camera. I hit the "wrong" setting on my camera one afternoon as I was taking what I thought would be a still photo of SJG eating our very first home-grown brandywine tomato. When we looked at the photo, it moved! it spoke! it said, "Mmmmm, this tomato is sooooooo good!" And from there, I started intentionally creating short movies of friends and family, one of which is a very recent clip of our diva kitty, Muffin.
Muff is our very first. SJG chose her because she was the only kitten available for adoption at our local humane society the day we showed up. She was tiny, and very young. She's eight now, but we still say to her "Five weeks, one pound, make sure she eats" when we remember, in a rush of feeling, our first days together. In this clip, you can see what she thinks of technology in general, and being its subject in particular. Here's looking at you, Muff!

Wednesday, April 23, 2008



WOK STIR FRY

I love my wok. I love its sensual curvature, the way it smells, the way it sounds when the spatula clacks against the sides as I mix ingredients, and the fact that I've finally seasoned it to perfection. Not to mention the fact that it was cheap. Okay, not dollar-store cheap, but well under fifty dollars.

As part of our asparagus kick, SJG and I pulled out the wok the other evening to make stir fry. Technically speaking, you don't have to have a wok for stir fry--a high quality skillet, such as a well seasoned cast iron variety, works just as well. But I like cooking with the wok, and fun is a key ingredient in any recipe.

It makes things a lot easier if you have a handy sous chef like SJG to help with all the chopping, grating, marinating, and the other prep work that goes with any stir fry. The recipe below that we use is adapted from Betty Crocker's Chinese Cookbook (General Mills, 1981). Or you can browse one of my favorite sites for recipes, epicurious.com, to find other variations.

Asparagus Stir Fry

Marinade
1 pound beef tenderloin, sliced thinly
1 tablespoon canola oil
1 teaspoon cornstarch
1 teaspoon each, salt and sugar
1 pinch pepper
1 tablespoon tamari

Vegetables
1-2 cups small shitake mushrooms (whole)
1 bunch fresh asparagus, cut into large bite-sized pieces
1 red pepper, seeded and sliced into thin strips
1 teaspoon grated or chopped ginger
4-6 cloves garlic, chopped

1/4 cup chicken broth
1/4 cup oyster sauce (you can cut this in half and substitute tamari)
2 tablespoons cornstarch

2-3 tablespoons canola oil for the wok

1/2 teaspoon salt
1/2 cup chicken broth

Topping
2 green onions, chopped (greens too)
1 cup roasted, salted cashews

For the beef marinade:
1) In a large glass bowl, toss the sliced beef with the oil, cornstarch, salt, pepper, sugar, and tamari. Cover and refrigerate for at least 20 minutes.

For the stir fry:
1) Prepare the vegetables and set aside.
2) Prepare the ginger and garlic and set aside.
3) Mix the chicken broth, oyster sauce, and cornstarch in a measuring cup and set aside.

To wok the beef and the veggies:
1) Heat the wok on the stove over a high flame until a drop or two of water beads on the surface. Add 1-2 tablespoons canola oil and rotate the wok to cover the sides.
2) Working quickly, add the beef, ginger, and garlic and cook--tossing constantly with a spatula--until the beef is browned on both sides, about 3-4 minutes. Remove the beef from the wok (you can put it in a bowl or on a plate).
3) Add another tablespoon of canola oil to the wok and rotate to cover the sides. Add the shitake mushrooms, asparagus, red pepper, and 1/2 teaspoon salt. Cook for 1 minute, stirring all the while.
4) Add 1/2 cup chicken broth and heat to boiling. (This happens fast.)
5) Add the beef and heat again to boiling. (This happens quickly as well.)
6) Add the chicken broth-oyster sauce-cornstarch mixture and cook another 30 seconds or so until thickened.
7) For visual effect, serve the stir fry in large bowls or big plates, sprinkled with the chopped green onions and cashews, to taste.

Serves 4.

Sunday, April 20, 2008



ASPARAGUS QUICHE

Like a lot of people, SJG reads the newspaper online every day. She called me at work one afternoon this week to tell me she'd seen a great online recipe for an onion and blue cheese quiche in the Washington Post and shouldn't we make it for dinner this weekend. We haven't had a quiche since my last trip to Paris, so I agreed to the plan.

The Post's recipe called for edible lavender as well, but since the lavender in my garden is still dormant, we decided to substitute asparagus instead. An odd mental leap indeed, but asparagus has started to show up in groceries in town, tempting us with its slim green spears. (The best asparagus comes from the asparagus man at the farmers market. I blogged about him a couple years ago--see the Early Harvest entry. The farmers market doesn't start until May 1, so we have to settle for out-of-state asparagus for the time being.)

I've been making quiches since I was a young cook, and all I needed from SJG to make this quiche was a list of the ingredients: asparagus, blue cheese, caramelized onions, and bacon. I did check Julia Child's Mastering the Art of French Cooking (Knopf, 1983) to verify the baking temperature for quiches, and then we were set. Late in the afternoon yesterday, as a reward for the first spring raking, we headed to the kitchen to begin our baking. Served with a green salad, our quiche brought a taste of France to our midwestern dining table!

Asparagus Quiche

1 partially baked savory crust (use an 8- or 9-inch-diameter baking dish)
3 large sweet onions, sliced and caramelized
2 tablespoons olive oil for caramelizing the onions
1 bunch of fresh asparagus, cut into bite-sized pieces and steamed for 8 minutes (from a cold-water start)
6 thick slices bacon, cut into bite-sized pieces and fried until done
1 generous piece of creamy Italian gorgonzola (about 1/2 pound), cut into small pieces
6 eggs
1 cup half-and-half (or 1/2 cup half-and half + 1/2 cup milk)
salt and pepper to taste

1) Start caramelizing the onions in olive oil. Salt to taste. This takes about 30 minutes over a low heat on top of the stove. Prepare the crust, the asparagus, and the bacon while the onions are cooking.
2) Make the crust and set aside. You can leave the oven on after the crust is partially cooked, though lower the heat to 375 degrees for baking the quiche.
3) Steam the asparagus. When it's done, take it off the source of heat (including the boiling steamer water) right away to avoid soggy asparagus.
4) Fry the bacon and set onto a paper towel to drain off the grease.
5) Cut the gorgonzola into small pieces.
6) In a separate bowl, whisk the eggs and the cream with a fork. Add about 1/4 teaspoon salt and the pieces of cheese to the mixture.

To assemble the quiche:
a) Spread the caramelized onions over the bottom of the partially baked quiche crust. Then add the steamed asparagus and a layer of fried bacon on top of that.
b) Pour the egg-cheese mixture over the quiche. Grate a little pepper over the top.
c) Place the quiche in the oven and cook at 375 degrees for about 40 minutes, or until the quiche is set, a bit browned on top, and a toothpick inserted into the middle comes out clean.

Bon appetit!

Wednesday, April 16, 2008



IT'S HERE!

About two years ago, a former publishing colleague invited me to contribute an essay to an anthology of writing about gardens she was compiling. She had been reading this very blog and wanted to include me as one of the new voices she was choosing to accompany well known essayists and gardeners such as Vita Sackville-West, Michael Pollan, Diane Ackerman, and Susan Orlean, among others. I was honored by her request and agreed to participate.

The book's schedule was delayed a time or two, and periodically I would forget I'd even written the essay. Spring 2008 eventually became the targeted release date, and today--a breezy spring day--as I pedalled home from work and up my driveway, I spied it. The box with my author copies.

The book, entitled The Gardener's Bedside Reader, is gorgeous. More gorgeous than I could have imagined, filled with crisp, clear photographs, colorful period illustrations and advertisements, images from old seed catalogues, historic hand-colored photographs, Redoute illustrations, and delightful knock-outs throughout. My essay is called "Ashes to Ashes," and it's about, well, about some truths my mother--and my garden--taught me about life and death. Go to amazon.com for details, and if you buy the book, turn to page 241. That's me!

Saturday, April 12, 2008

PORK WITH JUNIPER BERRIES

It's cold and still snowing where I live, and that's unusual for this time of year, when the temperatures should be in the mid-50s and the bulbs should be pushing through the ground to send up their sprintime greenery. But since it's chilly and wet today, we're making a pork dish for dinner from an
Elizabeth David recipe in French Provincial Cooking, a cookbook my mother used for many years. The recipe, like all David's recipes, is easy, and it includes an unusual ingredient--juniper berries (above)--that gives the pork a slightly piney flavor. And indeed, juniper berries are the female seed cones of various junipers (in the cypress family, according to Wikipedia). Balanced against the contributions of bacon, garlic, and white vermouth, the juniper berries in this dish are subtle in the seduction of the taste buds, and for that reason, the dish is extremely satisfying.

To find juniper berries, try your local coop grocery or visit Penzey's--my favorite spice store, where everything is extremely fresh and beautiful.

PORK CHOPS WITH JUNIPER BERRIES
(adapted from French Provincial Cooking, Penguin Books, repr. 1970)
1-1/2 pounds potatoes, peeled and sliced thinly
1 medium onion
4 pork chops
4 small cloves garlic
8 juniper berries
olive oil for browning
salt and pepper, to taste
4 slices bacon
8 oz white vermouth

1) Layer half of the sliced potatoes and half of the sliced onions in the bottom of a Dutch overn (mine is cast iron and works beautifully for this dish).
2) Near the bone of each pork chop, put a clove of garlic and two juniper berries. In a large skillet, brown the chops on both sides in a little olive oil.
3) Put the browned chops on top of the potatoes in the Dutch oven. Cover with the rest of the potatoes and onion.
4) Season with salt and pepper to taste and cover with the sliced bacon.
5) Add the vermouth.
6) Put a piece of tin foil over the top of the pot, cover with the lid, and cook in a very slow oven (325 degrees) for about three hours.

Serves 4 and is delicious with cooked carrots for the side dish.

Monday, April 07, 2008


WELCOME HARRY!

My father's beloved cat Kanga died three weeks ago from heart failure. He's buried in the backyard, up on the hill, where my father can see the grave as he drinks his coffee every morning. I drove down to see my father this weekend to help say farewell, and we joked that you can see the letters "K-A-N-G-A" from outer space. My father carved them into the log that serves as the grave marker, and that's where we perched ourselves on Saturday afternoon to drink a glass of ale and recall with fondness the life of a white Persian.

As we reminisced, the neighbor's two cats--both of whom were originally strays--strolled past us, just out of reach, to pay their respects. Butterflies floated past in the light warm breeze while chickadees and cardinals hopped from branch to branch in the trees that populate the back hill. Just in front of Kanga's resting spot, we lit sticks of Japanese incense and placed a small cluster of French lavender--still fragrant from a trip to Paris my father and I took together several years ago. We wept and laughed together, I got a little tipsy, and my father commented on the human tenderness that sends us up to a hill, in the sun, to talk to a dead cat.

And then came Harry, an orange tabby (above) whom my father chose this weekend at the local Humane Society to be the new companion for him and for Roo, the resident Himalayan and Kanga's former mate. Harry is about a year old and has a long sleek body with a tail that curls at the end when he arches it over his back and neck. He loves my father's house, with its many piles of assorted materials, its big windows, and the toys he's rescued from underneath furniture and from forgotten corners. And, when I got home last night, my father called to report that Harry loves something else too....roast chicken!