Author Archives: patty

Come Into My Parlour Said the Spider to the Fly

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Dearest Boo,  in the book “Alice in Wonderland” by Lewis Carroll, beloved by so many children and made into a cartoon from Disney and now a wonderful movie.  This beloved story is almost 150 years old and the style of the story telling is still popular today.  One of your favorite musicals we were able to see last year was “Wicked”. Another all time favorite story is that of “Peanuts” where the dog, Snoppy, has very human traits.

The story of “Alice” starts when the Reverend Charles Lutwidge Dodgson and the Reverend Robinson Duckworth rowed in a boat, on July 4th, 1862 up the River Thames with three young girls (Lorina, Alice, and Edith) in their charge.  To while away the time the Reverend Dodgson told the girls a story that, not so coincidentally, featured a bored little girl named Alice who goes looking for an adventure.

The girls love the story, and Alice asked Dodgson to write it down for her.  After a lengthy delay, over two years, he eventually did so and on November 26th, 1864 he gave Alice the handwritten manuscript of “Alice’s Adventures Under the Ground”, with illustrations by Dodgson himself.

It tells the story of a girl named Alice who falls down a rabbit hole into a fantasy world populated by peculiar and anthropomorphic (animals/plants that are given “human” characteristics and features) creatures.  The tale plays with logic in ways that have given the story lasting popularity with adults as well as children.  It is considered to be one of the best examples of the literary nonsense genre, and its narrative course and structure have been enormously influential, especially in the fantasy genre.

When you were a wee one we did have so much fun reading the story and having our very own tea parties.  It was so cute to see you acting like a grown up lady having tea with the Queen of Hearts.  It was during this time that we started collecting all kinds of teapots and we started the tradition of having a pot of tea every night in your bed, talking over the events of your day.  It was such a treat for me to hear about what was important to you that day.  How school went, how you were doing in 4-H, how were your friendships going, what fun things you experienced.  It was my favorite time of the day and all too soon you were in middle school and this tradition ceased to be.

After Alice had fallen down the rabbit-hole and had passed through her first transformation, when she shut up like a telescope until she was only ten inches high and then grew bigger and bigger until ‘her head struck the roof of the hall’, she became confused as to her identity. To make sure of it, she tried to repeat a little poem which everybody in those days knew by heart, and to such children is was very funny when it came out all wrong and Alice says,

The Spider And The Fly
Mary Howitt

‘Will you walk into my parlour?’ said the spider to the fly,
Tis the prettiest little parlour that ever you did spy,
The way into my parlour is up a winding stair,
And I’ve got many curious things to show when you are there.’
‘Oh, no, no,’ said the little fly, ‘to ask me is in vain,
For whoever goes up your winding stair can ne’er come down again.’

However,  Dodgson’s version in the story:

“Will you walk a little faster?” said a whiting to a snail.
“There’s a porpoise close behind us, and he’s treading on my tail.
See how eagerly the lobsters and the turtles all advance!
They are waiting on the shingle–will you come and join the dance?

Will you, won’t you, will you, won’t you, will you join the dance?
Will you, won’t you, will you, won’t you, won’t you join the dance?

Now, you may wonder where in the world is this story going?  Does it have any logical end?  Well, here is the deal.  I have been doing some crafts that I discovered on the internet.  I found this simple bird feeder/bath that I thought was so adorable I just had to try it out.  Once I had all the materials gathered it took me maybe two minutes, plus drying time for the epoxy.  Since I put it into the front pond garden it has been such a joy to sit in the living room window and watch the activity.  Next project is to make a butterfly feeder.  Here is a picture of the famed bird feeder/bath.

The cup holds the water for the bath, the saucer holds the food for the feeder portion and as an extra bonus I added the spoon (on the saucer on the right side) as a bird perch.  It’s like sitting on a bar stool in a diner eating at the bar, but for birds.

Knowing that we were going to have chicken for dinner that night I did feel a bit guilty.  It’s like I was luring the poor birds to their last supper.  And all that thinking was really goofy, as we were not eating Redwing Blackbirds, we were having chicken.  Pretty sure that if a chicken could manage to climb up the copper pole two feet to get to the perch, everything would fall to the ground from the excess weight.  For some reason the words “come into my parlour” kept playing in my mind as I watched the birds.  Weirdo!  However, on the upside, the birds are happy with their new “Bed and Breakfast” and I am enjoying watching Mother Nature’s creatures.  Joy Rising!

Oven  “Fried”  Chicken

Prep Time: 15 minutes, plus 1 hour+ for soaking time

Cook  Time: 10 minutes frying, 1 hour baking at 325 degrees

Source: I have no idea!!

Ingredients:

  • 1 quart buttermilk
  • chicken  (I use thighs and breasts)
  • 1/4 c oil
  • 1/2 c flour
  • 1/2 c breadcrumbs
  • salt and pepper

Directions:

  1. Earlier in the day,  or at the very least 20 minutes, place chicken into bowl and cover with buttermilk.  Place in refrigerator to marinade.  This step helps the chicken to stay juicy during the baking process.
  2. When ready to start the frying/baking process preheat oven to 325 degrees.
  3. Pat chicken dry and place onto plate.
  4. Get your “breading” station ready by placing flour into one pan, extra buttermilk (or milk if you don’t have any more buttermilk available) in a second pan, and the breadcrumbs (with 1/2 teaspoon each of salt and pepper mixed together) into a third pan
  5. Place skillet on medium setting on your stove.
  6. Place oil in skillet, about 2 T at a time.
  7. While skillet is coming up to temp, place the largest piece of chicken into the flour and pat off the excess flour.
  8. Then place chicken piece into the buttermilk (or milk).
  9. Then into the breadcrumb mixture.
  10. Carefully place this piece of chicken into the skillet.
  11. Repeat the process with the remaining pieces, one at the time.
  12. Do not crowd the skillet.  You want to “fry” the chicken.  Add more oil as necessary.
  13. After about five minutes check to see if the chicken has the desired “browness”.  The chicken will finish baking in the oven, this process is just to get a “brown” appearance on the chicken.
  14. Turn over chicken piece and brown the second side.
  15. Once the chicken is brown place into baking pan.
  16. Place the pan into the oven and bake at 325 degrees for about one hour.  Please note, if your chicken is “on the bone” or if it is extra large it may take longer than one hour.
  17. Using your thermometer check to see when chicken reaches 165 degrees.
  18. Remove from oven and let set for ten minutes to redistribute the juices.

Enjoy!

Say Hello To My Little Friends

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Dearest Boo,  this is one of my favorite Walt Disney Productions “The Lady and The Tramp” and I don’t think you have ever had the pleasure of watching it.  However, I am sure that you know some things about it and are familiar with some of the songs.  One of my favorite is “Were Are Siamese If  You Please” sung by those nasty little cats, Si and Am.  Do you remember the musical that your Youth Group Minister, Chad, wrote for the group to sing for Easter your junior year?  It was so much fun for you and your friends, but I was miserable, hot and sweaty.  I was the Light Director, which meant that I had to climb up one story to the catwalk and man the lights.  Since we blackened the windows it was hot, hot, hot up there.  You little darlings never knew, so I must have done my job.

There was one song that Derrick and Stuart sang.  The words were different, but the tune was “We Are Siamese If You Please”.  That musical was the best!  I wonder if I can find the tape of that performance?  It would be fun to be able to watch it again.  I really enjoyed the time we had with Chad.  He was so dynamic and caring for our youth.  I loved the fact that he brought all of us, the youth and parents, closer to God.  I remember the wonderful song he wrote about LeAnne for her funeral.  He was a wonderful addition to our youth group.  I miss him and wonder how he is and what he is doing.

But what does this have to do with the little dinner above?  And what the heck is the title about?  First the title, it’s what Tony Montana (Al Pacino) said as one of his last lines in “Scarface”.  The bad guys had just killed his love and he was going to get revenge.  He was out numbered, but that did not matter.  He needed to avenge the death of the woman he loved.  Aw…..romance.  Which brings me back to the video clip, romance.  Lady is having a lovely, romantical dinner with Tramp.  This film was from 1955 and I am pretty sure we did not see it at the movies, so it had to be on television when I first saw it.  Doesn’t matter when I saw it, the fact of the matter is that I did see it and that scene set the tone for what I would forever consider a romantical meal.  Spaghetti and meatballs.

In your father’s family there is the legend of the “Spaghetti Eater”.  This legendary eater could eat one platter, not a dinner plate, but a serving platter of spaghetti in one sitting.  The way the story was told to me that the spaghetti was heaped up on the serving platter.  Can you imagine it?  It must have been more than a pound of spaghetti eaten by one person.  Mind you, I have been in the presence of this person and asked myself if the story was true – it is.  I asked, I begged, I pleaded to have this feat recreated in front of my eyes.  Please, please, please.  I have never seen anything like it before and I desperately wanted to see it for myself.  But it was not to be.  This was a once in a lifetime and I missed it!  And now you may be wondering who is this Legend?  Could it be Lowell, but no.  Could it be your Grandfather, but no.  Could it be your father, but no.  Who, who is this person.  Why, it’s none other than Stuart’s mother, Edie!  I’ll bet you were surprised by this disclosure.  It’s true, I begged her for over fifteen years to eat another platter of spaghetti, but it never happened.  Oh, we ate spaghetti together, but it was only the normal, every day serving size.  I am not giving up hope, perhaps someday I will be a witness to this feat.

Let’s get back to my romantical dinner.  I have the pasta figured out.  I have the marinara sauce figured out.  What I was missing, to make this dinner perfect, was meatballs.  Oh, I could make meatballs.  They just were never “pasta worthy”.  They never seemed to be as good as my pasta and sauce.  I was a failure.  I would measure, mix and shape those little suckers only to have them mock me with their mediocrity.  So, I resorted to using the pre-made meatballs that I found in the freezer section of our grocery store.  Not that they were “pasta worthy” either, but they took zero effort on part.  However,  now I have achieved greatness all thanks to you.  Your Christmas present of “Ad Hoc At Home” by Thomas Keller has given my “Spaghetti and Meatballs” the greatness it deserves.  This meatball recipe is truly “pasta worthy”.  Joy Rising!!

Ad Hoc At Home Meatballs

Prep  Time: 30 minutes

Cook  Time: 15 -18 minutes  at 425 degrees

Source: “Ad Hoc At Home”  by  Thomas  Keller

Ingredients:

  • 2 T oil
  • 1 c chopped onions
  • 2 tsp minced garlic
  • 12 oz. ground beef
  • 8 oz. ground pork
  • 8 oz. ground veal
  • 1/4 c bread crumbs
  • 1 large egg
  • 4 oz. mozzarella cheese

Directions:

  1. Heat oil in a large pan over medium heat.
  2. Add the onions and garlic.
  3. Season with salt and pepper.
  4. Reduce heat to low and cook gently for about 20 minutes.
  5. Remove from heat and set aside.
  6. In a large bowl mix together the meats, egg, bread crumbs, and onion/garlic mixture, using your hands.  Gently incorporate evenly; do not overwork the mixture.
  7. To check the seasoning, put a small patty of the meat on a plate and cook in the microwave for 30 seconds, then taste.  Add more salt and/or pepper as desired.
  8. Divide the mixture into 12 equal balls, using a scant 1/4 c for each.
  9. Cut the cheese into 12 cubes, about 3/4″.
  10. Shape the meatballs, stuffing a cube of cheese into the center of each one.
  11. Preheat the oven to 425 degrees.
  12. Set a cooling rack over a jelly roll pan (the pan will catch any grease).
  13. Put the meatballs onto the cooling rack and bake for 15 to 18 minutes, until cooked through but still juicy.
  14. Remove from the oven and let the meatballs rest on the rack for a few minutes.
  15. You can either add to your marinara sauce or place several onto cooked spaghetti to serve.

Enjoy!



Who’s Your Mama??

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Dearest  Boo,  I know that you wish that Giada De Laurentiis was your Mama, but sadly no.  I have one of her cookbooks, but not her body.  Sorry, not your Mama.

Then maybe Lydia Bastianich might be your Mama, but, again, no.   I have her body, but not her cookbook.  Sadly, not your Mama.

How about Mario Batalia, but no.  We are almost batting .1000, as I have one of his cookbooks, his orange Crocs, and his body, but my brain process equally well between the right and the left hemisphere (one of the big differences between men and women).  So, thankfully, he’s not your Mama.

Or  how about Fabio Viviani, could he be your Mama??  Who cares??!!!  I would just love to have him in my kitchen cooking for us, listening to his fabulous Italian accent, and hearing all the stories about “Top Chef”.  He was so much fun for us to watch compete during his season.   I wonder if we would ever tire of Italian meals?  Again, who cares??  He would be amazing to watch.

And finally, we have one of your favorite books from childhood asking the question….

and we know that is not true………..or is your Mama……


Sorry, I was on my rhyming kick and wanted to find something to rhyme with llama…..Obama.  Get it??  Okay, I’ll stop.

You love anything “pasta”.  I feel pretty certain that if I were to smash up peas (your most dreaded vegetable) and shove them inside of a pasta shell or a manicotti you could and would eat a plateful.  And if I were to toss it with your favorite marinara sauce and a good helping of Parmesan cheese you would think that you were eating “ambrosia”.  This is not a problem for me, as I, too, am a big pasta fan.  I have been more mindful of the “dangers” of pasta, so I have made sure that I am buying whole wheat pasta.  By doing this I am easing my guilt just a bit.

When you were little if we gave you a plate of spaghetti plain, no sauce, no meat, just the noodles, you would very quietly and methodically eat each and every noodle.  You were focused on that pasta and no one had better try to take away your plate before you were finished.  It’s just about the same today, only you do want the sauce (tomato or cheese) and/or the meat.

The only other “food” that has had that same hypnotic effect on your are potatoes.  Again, pretty sure that I could cover anything with potatoes and you would clean your plate.  However, you have been known to “play” with your potatoes.  One time, you were about two, and we were in Omaha visiting with my family.  At that time the only other young person was your cousin, Patrick, but since he was five or six you were not that interesting to him as a playmate.   We adults were all laughing and talking and, much to your dismay, not talking to you.  At one point during the meal your Aunt Izzy burst out laughing and pointing in your direction.  Your precious little hands had smeared your mashed potatoes all over your adorable sweet face!  When I was able to stop laughing and tried to clean you up, you were not at all pleased with me.  You wanted me to stop messing up your “make-up”.  Gracious Child!  What must I have been putting on my face that you thought looked like mashed potatoes?  This explains your aversion to make-up to this date.

It is so true, and so scary, that our little ones are constantly watching and listening to us.  And most of the time we are not aware.  Another time that this was brought smack dab into my face was when you were about nine or ten.  We were in Omaha visiting with another couple for the day.  Your father and Steve were out playing golf and we girls were off on a day of shopping.  Steve’s wife and I were in the front visiting and chattering away, while you were very patiently sitting in the back.  Waiting, just waiting for us to come up for air and you could join in on the conversation.  When we did you jumped in with the words “my mother could have had an abortion and I would not be living today”.  Utter silence.  I mean, what else could we add?  Ever since you were a wee one I have always shared with you that you were adopted and any details that I knew about your birth parents.  Although I don’t remember talking to you about abortion, I must have.  Or you heard about it at school………..yes, that’s right.  You did hear it at school.  That’s my story and I’m sticking to it!

Twenty-ten years ago a stranger gave me the most precious gift for my first Mother’s Day.  She gave me you.  Every Mother’s Day I think of her and her sacrifice.  She gave me a treasure more precious than silver or gold.  I would like her to know that you have been the greatest blessing of my life and I will always love you with all my heart.  You are a gift that I can never repay.  Your birth mother choose the harder path and one that showed you how much she loved you.  I hope she finds comfort in knowing you are deeply loved and cherished.

On this Mother’s Day, as on every other day, I would like your birth mother to know that I understand  it was a terrible decision to have to make, but one I am eternally grateful she made.  I hope it’s some comfort to know that she made a mother of someone who otherwise would never have been one. And that choosing to give the gift of life is amazing and one of God’s blessings.  Thank you, and God bless you.

Now, I know that your “other Mother”, Giada, would gladly make this for you any night of the week.  And know that I do, too.   Joy Rising!

Pasta Ponza

Prep  Time: 20 minutes

Bake  Time: 30 minutes  at  375 degrees

Source: Giada De Laurentiis’ “Giada at Home”

Makes 8 servings

  • Unsalted butter for greasing
  • 2 cups (12 ounces) red cherry or grape tomatoes, halved
  • 2 cups (12 ounces) yellow cherry or grape tomatoes, halved
  • 1/4 cup capers, rinsed and drained
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon freshly ground black pepper, or more to taste
  • 4 slices of bacon, cooked and broken into bite size pieces
  • 1/2 cup Italian-style seasoned dried bread crumbs
  • 1 pound ziti or other short tube-shaped pasta
  • 1 1/4 cups grated Pecorino Romano cheese
  • 1/4 cup chopped fresh flat-leaf parsley leaves

Directions:

  1. Place an oven rack in the center of the oven, and preheat the oven to 375 degrees F. Butter an 8-by-8-inch glass baking dish. Set aside.
  2. Combine the tomatoes, capers, olive oil, salt and pepper in the prepared baking dish. Toss to coat. Sprinkle the bread crumbs over the tomato mixture. Drizzle the top with olive oil, and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.
  3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes.
  4. Drain the pasta, reserving about 1 cup of the pasta water. Transfer the pasta into a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. If needed, thin out the sauce with a little pasta water and season with salt and pepper. Sprinkle with the chopped parsley, bacon, and serve immediately.