That Wascally Wabbit

My Dearest, Boo.

One of the many things that I am so proud of you is your love of reading.  Since you were a wee tiny baby I have always enjoyed sharing my love of books and reading with you.  We would read together books that would eventually become the books we would read over and over again.  Some of your favorite were “Cloudy with a Chance of Meatballs”,  “Stone Soup”,  “High Rise Glorious Skittle Skat Rourious Sky Pie Angle Food Cake”,  “Pancakes, Pancakes, Pancakes”,  “If You Give a Mouse a Cookie”,  “Green Eggs and Ham”,  and “The Lion, The Witch, and The Wardrobe”.  It was fun, as we would then take to the kitchen to make something that went with the theme of the book.  Those I wrote down in your very own cookbook that I entitled “To Stir With Love”.  All too soon you graduated to the books on tape for children.  You so loved “reading” along with the tape and the joy on your face was a sight to behold.   Soon you were the one writing the stories and you granted me the privilege of reading some of them.  I believe that it was, in part, all the reading you did when you were young that helped foster your love of writing.

To remember the sound of your laughter of joy while we read together can still bring a tear to my eye.  Chuck Jones is a man you may never have heard about by name, but I do know that you know his work.  Mr. Jones is regarded as the creative drive behind the Looney Tunes and Merrie Melody characters of Bugs Bunny, Elmer Fudd, Daffy Duck, Tweety Bird, Porky the Pig, Wile E. Coyote, and the Road Runner.  He, too, believes that the voracious reading he did when he was young was the wellspring of the creative inspiration he brought to all his characters.  And that laughter springs out of us and out into the world, joining us to the rest of the world.  Reading is good; reading is essential to our souls.

One book that I was never successful to find something that you would eat as a theme was the Beatrix Potter book  “Peter Rabbit’s Giant Storybook”.  The main idea of the book was the many ways that Peter Rabbit was able to outwit Mr. McGregor and feast on the vegetables in his garden.  You weren’t a vegetable eater when you were young and things have not changed much since that time.  I would still have trouble finding a dish to go along with that theme.  Sorry, Boo, but broccoli with cheese sauce does not count, as your helping would only have three or four broccoli spears and a plate of cheese sauce!

Your Aunt Rose one Christmas wanted to give you a special, unique gift and knew of your love of talking books.  She purchased “The Tale of Peter Rabbit” and set down with a bell and her tape recorder.  She was so excited for you to have this gift!  And you could not wait to find our tape recorder and start “reading”.  We got a blanket and cuddled up on the sofa for our “reading” time.  I cannot remember the exact wording of the book, something about Peter and an ejection to get out of the garden and away from Mr. McGregor.  God love your Aunt Rose!  As we were listening to the tape what she read was the Peter had an erection!!  Gracious!  Did you ever think that Peter Rabbit would be an X-Rated book??!!!  It was all I could do to calm down my laughter long enough to call her on the phone and give her grief about her tongue twisting.  And here we are, twenty-five years later, and I am still giving that sainted woman grief!!

Your Aunt Rose is a very special woman.  She is the one that anyone can turn to for help and she will be the first one to lend you a hand.  She will be the first one on your doorstep when trouble comes knocking and she will give you the shirt off her back if that is what you need.  This is a quality that she embraced from your Grandpa Riley.  He, too, had a heart as big as the outdoors.  Aunt Rose always has a giant smile on her face and, just like Grandpa Riley, a tremendous love of her family.

I find myself thinking a lot about my Dad today, as we celebrated our Family Christmas.  Wishing he was here to celebrate with us.  I know that he would be so proud of all of us and how we are able to have fun together; to enjoy one another; to value one another.  And, especially, that we did listen to him and now believe and understand his constant telling us that we need to stick together; we need to be there for one another.  Family is all that matters.  He would be sitting in a big, comfortable chair, drinking a hot coffee, watching all of us and having a giant smile on his face.  You could just look at him and know………..Joy Rising!

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Rolo Turtles

Ingredients:

  • 1 package small waffle shaped pretzels
  • 1  13-oz package rolo candies  (or rolls of candies, about 60 total)
  • 1 package m&m candies

Directions:

  1. Preheat oven to 250 degrees
  2. Cover a cookie sheet with aluminum foil and place pretzels individually to form one layer
  3. Place one Rolo candy on top of each pretzel
  4. Bake for 4 minutes or until candies soften
  5. Immediately remove from the oven and quickly place on three m&m candies, pushing down to “squish” the rolo candy
  6. Cool for about 20 minutes, then place uncovered in the refrigerator for about 20 minutes to set.
  7. Transfer to a decorative plate and enjoy!





Granny, Grace and Fiestaware

I wanted to share the pork tenderloin recipe, that just happens to be one of Boo’s favorites, so I needed to get a picture quick.  She was home from work and smelled the deliciousness as she drove into the garage.  No time to put the meal on a fancy plate for it’s “close-up”.  I needed to get it onto a plate and ready to eating!  That’s why it’s on my everyday black Fiestaware plate.  Fiestaware reminds me of my beloved Granny, Isabelle (or Izzy).

Granny was an amazing woman who, although she was Scottish, I am sure somewhere back in time one of her ancestors must have made a trip over to Ireland and kissed the Blarney Stone.  That woman was quite the storyteller and poet.  I remember going to her house, sitting at her kitchen table with a hot cup of tea.  I felt so fancy sitting there will Granny and whatever visitor showed up.  There was always someone at Granny house.  She had such a welcoming manner and always made you feel special.  Granny would fix me a cup of hot tea in her turquoise Fiestaware cup.  Boy, did I feel grown-up sitting there with the adults!  In my child’s mind I just knew that she truly was someone special, just by how everyone was treating her and being so respectful of her.  I had no idea that they were just reflecting back to her what she was giving to them.  Respect and love.

Granny would write poems and one day had them self-published (and by self-published I mean she copied, cut and stapled them together in a booklet herself) and sold at a local store.  Since my older sister, Rose, and I were the first grandchildren we had our very own poem and they were in her book.  I was even more honored, as she had also written a poem about my beloved daughter, Megan.  It was all I could do to stop myself from gluing the other pages together, so that the only pages you could read were the ones about me and Boo.  In reading through her book I found a wonderful story about her Fiestaware dishes.  She told the story of how she came to own the eight place setting of the dishes.  She must have really sweet talked the sales person into some kind of deal!  I was just sure that the sales person just put together the set by taking one colored pieces from one set and then another colored piece from another set and so on and so on.  I could not have been more wrong!  Not only did I learn a new story about my grandparents, but I learned a valuable lesson on how to be the most gracious person you can possible be.

When Granny and Grandpa married they, like so many others, were poor and had to furnish their home with cast-aways from family and friends.  Granny’s dishes were a hodge podge of different patterns.  Today decorators will tell you that it is quite fashionable to mix your patterns, as long as they are in the same “color family”.  Not only were Granny’s not in the same “color family”, I am guessing that some of them were perhaps “first cousins who married and produced genetically” one ugly color!  One year for Christmas Grandpa, with a huge beaming face, presented Granny with a huge box and the story of how he and the children had saved their pennies all year just to be able to buy her the one gift she had always dreamed of having.  Granny just knew that it was a set of matching dishes, so she could hardly contain herself as she tore open the box!  Here is where the lesson of being gracious comes in.  With tears streaming down her face she smiled and told them all how happy she was with her gift, how proud she will be to serve meals not only to her family, but to friends on her beautiful set of matching Fiestaware.  That is my definition of “grace”.  Doing all that you can to make the other person feel as comfortable as possible.

During the 1950’s Fiestaware came in four colors – orange red, yellow ivory, green, and turquoise.  You could purchase a four-place setting of any of those four colors or you could purchase a four-place setting with one color of each place setting.  Can you guess which one Grandpa picked out?  You guessed it – the box with a place setting of each color.  Granny still did not have the dishes she wanted, the matched set.  However, what she got that Christmas was something even better.  Granny loved these dishes for what they represented to her – a tangible symbol of the love she had from her beloved husband and children.  And isn’t that what we all want?  To know that we are loved.  Grandpa and Granny had the best marriage.  They loved each other until the day she died, thirty some years after Grandpa died.

So, in my married life I did get what Granny thought she wanted.  I had a matched set of dishes.  I wasn’t one of the lucky ones to find that kind of love with a husband.  However, the love she found in her children I did find in my Boo.  She is one of the kindest, gentlest, compassionate people I know.  Boo also has the “grace” gene from Granny.  At work there is a gentleman who comes in who is deaf.  Boo found several books on Sign Language and is working at basic signing so that she will be able to help this guest at her place of business feel more comfortable.  Grace in action.  And, she is a good little eater – Joy Rising!

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PEACH  GLAZED  PORK  TENDERLOIN

Serves  6 – 8

Preheat oven to 325 Degrees      Prep Time  15  minutes      Bake  Time  1 ½- 1 ¾  Hour

Ingredients:

2# Pork Tenderloin

¾ tsp Dry Thyme   (if you use fresh Thyme  you will need  1 ½ tsp)

¼  tsp Salt

¼  tsp Pepper

2/3 Cup Peach Preserves

4 tsp Worcestershire Sauce

½ tsp Ground Ginger  (if you use fresh Ginger  you will need 1 tsp)

Directions:

  1. In a small bowl mix together all ingredients, except for the tenderloin.
  2. Place tenderloin into small baking dish; cover with ingredients in the bowl.
  3. Place into oven and roast until thermometer reaches  160 degrees.
  4. Take out of oven and cover with foil.

Gravy

Ingredients:

2 T Butter

2 T Flour

2 C Liquid  (you can use milk or chicken stock or mixture of both.  I use equal portions)

Drippings from Baking Dish

Directions:

  1. In saucepan on low heat melt butter;  add flour.  Stir together and cook for about 2-3 minutes to allow the “raw” flour taste to cook out.
  2. Add in the drippings; stir together.  Cook for another 2- 3 mintues.

Add in the rest of the liquids; stir together.  Allow to cook until desired thickness.  This will take about another 2-3 mintues.

Turkey Part Deux

Wow…I just realized that I did not post this right after Thanksgiving.  We love turkey and I find it one of the easiest proteins to make, so explain to me why I don’t make it more often?  Why do I only save it for Thanksgiving?  I fear that I must now walk the “Cooking Hall of Shame”.

Of course, I did not take a picture of the turkey.  We had our Thanksgiving on the Sunday following, as Boo was at her father’s for the actual day.  This did give me a extra time to get everything together.  The menu is always the same:  roast turkey,  sage dressing, green bean casserole (although I now make it from scratch using Guy Feiri’s recipe  http://www.foodnetwork.com/recipes/guy-fieri/the-mean-green-recipe/index.html), mashed potatoes, gravy, cranberry sauce, broccoli with cheese sauce, rolls, and my new recipe for pumpkin pie.

Although I had plenty of time to fix our meal when it came time to sit down to eat the chaos started.   MJ decided that she wanted us to watch the Star Trek Blu-Ray, since it was now on DVD.  She dashes to her car and jets over to Walgreen’s (about four blocks away) – not there.  A quick call to me to let me know that she was on her way to Target (about three miles away).  I asked if she tried Barnes and Noble (across the street from Walgreen’s), but the child was on a mission, she was listening to no one!  No success at Target, but another quick call to me to say she was on her way to Wal-Mart (about five miles from Target).  In my mind’s eye, I think that this was her own version of “Black Friday”.  Driving all around town just to find that one item.  Anyway, we had a delicious dinner and then watched “Star Trek”.

I am not a Trekkie, but I really enjoyed the movie.  I was amazed at how well the young man who played the young Spock (Zachary Quinto) looked and acted like the Leonard Nimoy “old” Spock.  I enjoyed it so much, that I could even watch it a second time. That statement alone could earn me many brownie points with my own little geek girl, Boo.

The next day I made “Rescued Turkey Stock”, packed the left-over turkey into several packets for us to eat over the next month and made one of Boo’s favorite Giada DeLaurentiis’ pasta recipes.  The picture does not do this recipe justice at all.  It really is a very pretty and festive pasta.  Don’t blame the pasta, blame the photographer!

How nice to have roasted turkey in the freezer just waiting for me to make Turkey Soup, or Hot Browns, or to have some for a salad or sandwich for lunch.  And home made turkey stock!  Well, it just makes me feel very Suzie Homemaker – Joy Rising!

Rescued Simon and Garfunkel Turkey Stock

From: Basic Knowledge

Notes: I call this “Rescued Turkey Stock”, because that is exactly what it is.  Too many people just cut off what meat they can from the turkey and then toss out the carcass.  Bad move.  This recipe will not only give you some amazing stock that you can either use right away or freeze, but you will be amazed at how much turkey meat falls off the bones during the cooking process.  I use the stock when I make soup, but also when I boil potatoes or rice.  It adds a wonderful, extra layer of flavor.  And, of course, Simon and Garfunkel because I always find myself humming that song, “Scarborough Fair” whenever I make anything with parsley, sage, rosemary and thyme!

Ingredients:

1 turkey carcass

16-17 cups cold water

3 celery ribs (I don’t slice them or toss away the “tree” sections)

3-4 carrots (again, I don’t slice or peel them)

2 softball sized onions (no need to peel as the skin adds color to the stock, just cut into quarters)

4 sprigs fresh thyme (or 1T dried)

2 bay leaves

1 sprig rosemary (or 1 tsp dried)

5-6 sage leaves (or 2 tsp dried)

8-10 sprigs fresh parsley

1T salt

1T pepper

1.  After you have removed what meat you can from the turkey carcass, break about the bones as best you can.  The size of the pot you use will greatly depend on how much you can break down the turkey.  If you have a pot that will hold the carcass without breaking the bones, go for it.

2.  In the stock pot place in the carcass, then add in the water.  Turn the heat to high and bring to a boil.

3.  Turn back the heat to medium (just so that it remains at a bubbling simmer) and add in the veggies and seasoning.

4.  Let this simmer for 3-4 hours.  Cool slightly.  Remove the bones (now you can toss them).  Pour the stock through a fine mesh sieve or cheesecloth into a container.

You can either use this right away, store it in the refrigerator for up to one week, or place it in the freezer.

Now, on to the pasta.

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Holiday Ravioli

From: Giada DeLaurentiis

Serves 4

1 package won-ton wrapper (can be found in most grocery store where they have fresh herbs)

4-5 fresh sage leaves

4T butter

leftover turkey

leftover cranberry sauce

leftover dressing

leftover broccoli (or other veggie)

small bowl of warm water

1.  Lay out even number of won-ton wrappers (we usually each eat four “ravioli”, so I lay out 16 wrappers).

2.  In the middle of one wrapper lay out small amount of turkey and what ever leftovers you wish.  I don’t leave out the cranberry sauce, as it gives the “ravioli” a nice tang.

3.  Using you finger dip it into the water and run it around the edges of the wrapper with all the goodies.  Place another wrapper on top of it, pressing down the edges, then dip your finger again into the water and around the edges.  You want to get a tight seal so that none of the leftovers will leak out during the sauteing process.  Repeat with the remaining wrappers.

4.  In a saute pan, on medium heat, place in the butter and the sage.  Allow the butter to brown and the sage to release it’s favor into the butter.  Remove the sage and place, careful as the butter is hot, as many “ravioli” as will fit comfortably into your pan.  Cover the remaining “ravioli” with a slightly damp cloth, so that they will not dry out.

5.  Saute for about three minutes or until this side is a nice brown in color.  Flip and saute for another three minutes or until a nice brown color.

6.  Remove the “ravioli” from the pan and serve.  I usually top each plate with one or two of the fried sage leaves.