Archives for April 26, 2012

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!