Archives for April 2012

Beans, Beans, The Musical Fruit!

I keep containers of black beans, canneloni beans, and edamame (I don’t really know if that’s a bean or not, but you get the idea.)

My favorite brand of black beans is Bush’s and I’ve tried them all.

Empty the can of beans into a sieve.  Run cold water over them until the water comes out clean.  Spread the beans onto paper toweling to drain.  Salt fairly generously.  Put in plastic containers and refrigerate.

The edamame I  buy frozen —already shelled.  Follow directions;  however I don’t cook them quite as long as it says, for I like them a little ‘al dente.’   Again, I spread them out on paper toweling, cool completely, salt and refrigerate.

These keep for a couple of weeks, and are GREAT tossed onto salads.  So nutritious, and we all know how good they are for us.

Additions to Salads

A salad can be as simple or creative as you wish.

One of my favorite salads is to assemble two or three types of lettuces in a large bowl and then over the top, place the following:

Tiny circles of the new miniature peppers–red, yellow and orange

Chopped red onion

Olives–I particularly like the Kalamato olives–well drained

Red and Yellow grape tomatoes. (or that tomato surprise in “vegetables’.)

Feta Cheese–broken into rather large pieces–for who wants a miserly amount of feta cheese?

Black Beans

Edamame  Look for my cool idea in “miscellaneous and helpful hints’

I have found that guests love to put their own dressing over this salad, so rather than ‘dressing’ it myself, I pass a few combinations of dressing in plastic squeeze bottles with the long spouts–which makes it so easy to ‘drizzle’  thin strips of dressing over the top in creative designs.  My two favorite at the moment are Green Goddess, and a good Greek dressing.  But a well-aged Balsamic is rather nice if you’re counting calories.

When I make my salads for guests, I really like to assemble each one individually, cover them with dampened paper toweling,  seal with plastic wrap, and refrigerate.  If you have space in your fridge, it makes it so much easier than each guest having to struggle with scooping out their own salads.  Also, that way, you can make each one as pretty as can be, rather than a jumble of this and that.  (Or one person glomming all the cheese, or olives, and the next person left with nothing but the greens!)  Just a thought—you might want to try it.

Tabbouli

I may have to add to or ‘tweak’ this recipe in a few days, for my true recipe is in Ohio.  I will try to dish this out by memory.

Ingredients:

One box Heartland Bulgher wheat

Chicken broth– Home-made or a good canned brand.

Do not even THINK of making tabbouli unless you have access to FRESH herbs.  Under no circumstances are you to use dried herbs!!!!!  (I will come haunt you in your sleep.)

Three or four cups tightly packed mint leaves–finely minced 

One cup tightly packed Italian parsley–finely minced

About 24 or more long sprigs of chive–finely minced

Two or three bunches green onions–finely chopped

Two or three cups finely chopped and seeded plum tomatoes

EVOO

3 or 4 garlic cloves

Juice of about six lemons–strained

Salt and pepper

Technique:

Measure out the entire box of bulgher wheat. It seems to me it’s between three and four cups wheat.

Measure out the same amount of chicken broth

Put the dry bulgher wheat into a large fine sieve and run it under cold water.  Let it drain in the sieve for a few minutes.

In a large sauce pan, pour the chicken broth and bring to a boil.

SLOWLY scrape the bulgher wheat into it, and stir—ONCE.

Cover and simmer on low for a few minutes.  Turn the heat off, and let sit covered for about 10 minutes.

Uncover, fluff with a fork and sprinkle generously with salt and pepper.

Scoop out onto one or two cookie sheets, fluffing often to separate the grains until completely cool. (I even use clean hands to do this–carressing the grains through them to separate.

At this point you can refrigerate the grains, covered in a plastic container until ready to use.

In a blender or food processor, zap the garlic, add the lemon juice, salt and pepper, and drizzle the EVOO slowly into it with the blade running until not ompletely runny.  You want it  still to  taste extremely ‘lemony’!  

Pour the bulgher wheat back onto a couple of cookie sheets with raised sides.  Mix the herbs, tomatoes and onions into it until completely mixed.  Drizzle the lemon sauce into it, again, fluffing completely.  Taste and adjust seasonings if necessary.

I like to pour the tabbouli into a pretty bowl, and on top place a ‘flower rose’ sculpted from a long tomato peel, and for the stem, two or three varying lengths of chive, using three or four mint leaves as the leaves.

Tabbouli will keep for three or four days, and I guarantee–if your family is like mine–they will BEG for it during the summer.  It is a labor of love, however; and I always plan to devote two days for its eventual creation.

What Goes Around Comes Around

          Over the years, Tom and I palled around with three other couples.  We all lived within a few houses of one another.  After the first five years of camaraderie, albeit a few small arguments over our political leanings, it was voted unanimously that we should no longer speak of politics if we wished to maintain our friendship.

          Another five years came and went, and religion became such a hot topic that we added “we’ll never discuss our faith,” to the list.

          Around the fifteenth year of our closely knit group, we’d listened to enough of our children’s accomplishments; because collectively, we now had a total of twenty-three offspring–and that was one hell of a lot of accomplishments. The subject of our kids was now off the table.

          The twentieth year brought new headaches.  Our youth’s glowing accolades, which none of us were allowed to mention, were now outweighed by the degree of mischief they got themselves into.  Suffice it to say there were episodes which involved tobacco, a nun’s umder drawers strung  up the school flagpole, some smelly stuff we were told was merely ‘ground oregano’, and a few misplaced youngsters deciding that it would be adventuresome to run away from home–if even for a night or two.  Thankfully, law enforcement in the neighborhood was fairly lenient; however we swore in blood to no longer bring up the woeful tales of our adolescent miscreants when we were gathered together for an evening of alcoholic reprieve.

          As we approached our fifties and sixties, something happened that none of us had banked on:  We eight became grandparents to any of the following:  the future president of the United States; maybe  a famous astronaut; perhaps a medical genius, or possibly, a professional athlete.  After a few years of trying to out-brag the others, we agreed that any talk of our expanding grand-progeny, or the passing around of their Sears’ photos, would not be tolerated under any circumstance.

          Now it seems, as we approach the ‘other side of the grass’, we are left with only one topic:  THE ORGAN RECITAL.  That’s correct–Pills and Ills, Diarrhea and Constipation, Surgeries and Replacements, Graying Hair or Lack Thereof.  Once again, it’s a gigantic case of each trying his or her best to outdo the rest.

          Last evening, I suggested to the remaining few that we skip complaining about our failing health, and concentrate on the up and coming election.  Perhaps it would be interesting to discuss just whom our future president will be.

          I’m just sayin’—life as I know it, has indeed come full circle:  What ensued was a highly raucous and spirited debate.  Some left earlier than others.

                                                                                      Jan Chapman

                                                                                      April, 2012

What’s An ‘Other’?

My son Mike, set up my Blog, and one of the categories appears to be one titled “Other”.  I’m in a quandary as to what this means.  One would assume that it’s merely a ‘catch-all’ for anything not qualifying to be entered in any of my other categories.  So—

If any of you out there in cyberespace has a suggestion as to what I can write about pertaining to “Other”–I’m open to all suggestions.

Here’s a random thought:  When you reach the end of any given category (Poetry, for instance,) hit “Older Posts”.  There’s more poetry to be had.

Jan

Sliced and Toasted Baguettes

Buy yourself a good baguette–Panero’s makes a Asiago cheese baguette that’s to die for.

Slice it into slices about 1/3 inch thick on the diagonal.

In a small sauce pan, put two or three sticks unsalted butter, about six cloves of garlic, finely minced, and salt to taste.  Heat until butter is completely melted.

With a pastry brush, brush the butter on both sides of the slices and place them on a cookie sheet with raised sides—so the excess butter doesn’t slip off.

Set the temperature to around 280-300 degrees in oven and place the cookie sheet on middle rack.

When the slices are light golden, turn them over and bake for the same amount of time.

You will know they’re done when you touch them and they’re firm to the touch–not spongy.

Remove to a rack to cool, and when completely cool, put in zip-lock containers.

Will keep for weeks and weeks.

These are a must floating on the Basque Fish Stew,  (under ‘fish’ and ‘soups’,) or as a base for different kinds of hors ‘d oeuvres:

Baguette slice, the little tomato surprise (under ‘vegetables’), and black olives

Baguette slice, thin slices of pepperoni, your favorite cheese, chopped green onions, or carmelized onions (under ‘vegetables’)

I think you get the idea—use that great imagination of yours!

 

A Tasty Tomato Accident!

Have you ever ‘invented’ a tasty dish –by accident?  Well, I did last evening.

There I was–staring at two half-filled containers of little red and yellow grape tomatoes.  What was I to do?

I sliced all the tomatoes lengthwise and arranged  them in one layer in a Pyrex baking dish.

Drizzled EVOO over them.

Sprinkled them with salt and freshly ground pepper.

Drizzled aged Balsamic vinegar over them.

Finely minced three cloves of garlic and sprinkled that over all.

Baked uncovered at 275/300 degrees for about a half hour. (All ovens are different—don’t let them get ‘mushy’.  You still want them to look like tomatoes.)

Let me tell you—they were TERRIFIC!  I’m ashamed to admit that I ate every last one.

They could be served hot, warm, or cold—as an accompaniment for any meat dish,  spooned into an attractive bowl and tossed with a chiffonade of fresh basil and some fresh pearl  mozzarella, added to any baguette for an appetizer, placed beside eggs for a breakfast dish, or use your own imagination.  You should try this—a real unexpected treat and one I will continue to prepare and serve often!

His Legacy

“Monday is your birthday.

What would you like?”

He chuckled and replied:

“I’d like to be around to see it.”

 

Star athlete–football,

running back,

college, semi-pro.

Alcohol and nicotine

destroyed his dream of fame.

Brought him home

to live with me–

or rather, die.

 

I gave him pads of yellow paper.

“Write about your life,” I said.

“Your legacy to me.”

In scrawly script he filled

one journal, then another.

And died soon after.

On a Monday.

 

I read his final page:

“The old man slumped

on a cold park bench

with an empty pint.

Crippled fingers

dropped the cigarette

with smoldering ash.

Mashed it with his boot.

 Found by police

who searched the wallet.

‘I remember this old guy–

One hell of a  football player.’”

 

                                                                                  Jan Chapman

                                                                                  March, 2007

Chicken Liver Pate

I could eat this by the spoonful, however it’s best served with little toast points, or the small packages of party rye or pumpernickel bread.

Ingredients:

One pound chicken livers

3/4 Cup softened, unsalted butter

3 Tablespoons grated onion

3 Tablespoons Cognac

1 teaspoon dry mustard

1/4 tsp ground nutmeg

dash of cayenne pepper

3 Tablespoons fresh squeezed lemon juice

2 teaspoons salt

1/8 tsp ground clove

freshly ground pepper to taste

*** Finely minced fresh parsley, lemon wedges, and finely chopped onion  to be used after the liver is unmolded.

Precedure:

Simmer chicken livers for about 20 minutes in boiling water and drain.

Cut the membranes of each out and toss.

Puree in food processor. Remove to a bowl.

Mix the liver with the other ingredients

Correct seasonings

Pack into a plastic wrapped  mold and chill.

When ready to serve, unmold onto a dish, remove the plastic wrap, and pat the minced parsley around and over it.

Serve with the breads, lemon wedges and chopped onion.

The Ribbon Box, Chapter Ten

          Izzy wasn’t known to keep secrets.  As a matter of fact, she loved being the center of attention any time she could share some juicy gossip, so it wasn’t long until most of Pittsville heard Jo’s ‘arrival’ story, and when I was older, parts of it trickled back to me as well, so I may as well include that in this journal, along with a fairly accurate account of what Izzy blabbed.

        “I suppose you’d like to know jest how Pat and I took up with each other,” Jo asked Izzy.  She had invited that witch for a ‘chit chat’ on a Thursday evening when my dad was working.  This was her first opportunity to get to know any of the neighbors, and she had seen Izzy sitting on her front steps having a smoke.  She called to Izzy and asked if she had time to come over for a drink.

          Izzy, probably thinking she had nothing better to do with her evening other than scream at her kids, sauntered over.  After pouring each of them a hefty Wild Turkey straight up, Jo began to regale her with bits and pieces of  “mah rather grand courtship:” 

           There were four criteria for receiving the envious title of “Operator of the Elevators”  at Pitts Department Store, she told Izzy.  The girl had to be pretty and shapely. she must be smart enough to memorize the merchandise located on the various floors, she had to understand the mechanics of making the elevator go ‘up’ or ‘down’, and lastly,  she had to put up with the sexual advances of Mr. Landers, the man who was in charge of hiring the girls.  “Let’s face it, Iz–between us girls, I scored a hundred percent in all four categories, if’n you get mah drift!”

          She confessed these intimate details to Izzy.  “Get this, Izzy–on the very first day after I was hired, I smiled at the assistant manager of the Ladies Fashion Salon, chattin’ him up, and in no time at all, ah was smugglin’ him into my room at the Y.W.C.A.  You probably know him–his name’s Mike and he lives down our street with his brother Joseph.  You know–that house with all the flashy flowers?  Five years later, it dawned on me that Mike was always gonna batch it.   I knew that dog wuzn’t gonna hunt when somebuddy tol’ me he said “Why should I own just one filly when I can have the whole damned stable.””

          Evidently Jo proceeded to tell her new-found friend that for the next five yeaars, she was still smuggling men in and out of her YWCA room–confirmed bachelors, and unfortunately, some married men as well; however she was beginning to realize she just might end up an ‘old maid’.  Then fate stepped in– the day my dad, Pat Tucker entered her elevator.

         She concluded her story to the gossip-monger that  he had gone to Pitts Department Store to purchase a few dresses and some underwear for me.  It just so happened that the elevator he chose was being operated by Miss Jo.  He inquired as to where he might find clothing for a child whose mother had died the previous year, and she was now in need of larger-sized clothing.

          I kind of imagine she had an epiphany, envisioning herself in a white wedding dress as gossamer as cotton candy, a ten-foot train, eight bridesmaids, a magnificent reception, and a most romantic honeymoon, (or at the very least, a meal ticket or two.)   “Izzy, I jes lowered muh eyes, batted them lashes and whispered in a sultry way, Why ah’d be evah so happy to take you personally if you’all kin wait ’til muh half-hour break.” 

          “Well, Iz, he waited and we dated for two years–and get this, I never slept with him, and he still thinks I wuz a virgin all that time.  Guess it worked, ‘cuz he finally popped the question. He knew he wuzn’t gonna get any unless we wuz married.  That ‘s when he took me to meet his worthless little brats. Now you understand, this is jest between us girls?”

          “Jeez–that’s some life you’ve led,” Izzy sighed in admiration, “and I won’t breath a word to anyone;” however as Izzy was promising Jo her cofidentiality, she was mentally ticking off just who she would spill the beans to first.

          Izzy later related to a few of her drinking buddies, “At that point, Jo knocked the ashes off her cigarette and squashed it in the ashtray with the other half dozen she’d smoked while telling me her life history, drained the rest of the Wild Turkey, and then dragged me by the arm up to their bedroom.  She pushed her clothes apart on the closet rod, and proceded to pull out what she said were her two most prized posessions:  a stupid fake jeweled tiara, and her gabardine operator’s uniform.  And then, guess what?  She looks at me with a big frown and says “Damn, I came that close to gettin’ those gold epaulets!”

          I know my dad fell in love with those enormous brown eyes with the mascaraed lashes, her perky bosom, teensy weensy feet, and that fake southern drawl.  She kept telling him, according to Izzy’s gossip, that “it’s important for me to remain a virgin until mah weddin’ day.”  Oh, brother!

          Jo fell in love with his handsome face, his fairly new car, and our little house with the paid-up mortgage.  She also fell in love with his wallet, and she feigned falling in love with Teddy and me.  Once she moved into our house, she immediately quit her operator’s position at Pitts, and became a ‘lady of leisure’.