Phyllis's Eventful Day

So Phyllis had a rough day yesterday.

First, she had to go to Goodyear instead of her birthplace, Southtown Toyota. She tried not to act like a snob while she was in the company of all the gas-guzzling, metal riff raff. But it had to be endured. She had a tire problem and it had to be solved pronto.

Phyl had been telling her pet Karen that there was a problem with the tire, but Karen was so dense that she didn't realize the gravity of the situation. She also tends to get a bit lazy and just kept asking her friend, who she calls Mensa Boy, to put more air in there. Finally Mensa said he'd have to take it somewhere to be looked at.

There
Was
A
Problem

Well, by then it was Saturday and Goodyear or some other place was going to have to take care of it.

Yeah. They took care of it all right. The tire couldn't be fixed. It had to be replaced. And no, they did not have same brand of tire that Phyllis wears, so they put on another kind.


It feels alright. But Phyllis feels stigmatized by having one mis-matched tired. Deep down in her engine she's concerned that now she may be one step away from becoming riff raff herself.

Then last night there was the hailstorm. Phyllis had taken her pets to Rippington's in Waxhaw. Due to Karen's EXCELLENT parallel parking skills, she was able to sit right outside the front door and keep a headlight on her family while they ate. When the rain began she was good. A nice, massaging hard rain is good for the soul sometimes. And make no mistake: Phyllis HAS soul!

When the hail began Karen went out to check on her and really couldn't do much but offer comfort and encouragement. She found hail the size of marbles and worried a bit, but hoped that Phyllis's fiberglass body would be able to withstand it.

On the way home, in driving rain, Phyllis suddenly came upon a tree that had fallen across the roadway. It was pitch dark and the rain was coming down in sheets. Karen barely saw the tree in time, but she hit Phyl's brakes, which dutifully went into ABS mode, and swerved around the tree. It was like a reenactment of the old tire commercials. Phyllis delivered her pets home safe and sound and rested for the night in her garage.

Phyllis has no discernible damage from the hail. But she's still a little stung by the mis-matched tire.

For Want of a Roll of Toilet Paper

We had a library board meeting last night and sometime during the meeting, we heard the book security alarm go off in the library. You know those things you walk through and they beep if you have something that hasn't been scanned at the desk?

Richard, our Library Director, said that they've had a lot of problems with toilet paper being stolen from the bathrooms at the main branch. We all kind of looked quizzical at that point, but one of our members is the daughter of the founder of H.O.P.E. of Lancaster (Helping Other People Effectively). She said that food stamps don't cover toilet paper, so it's a big issue with needy folks.

Whaaat? That makes NO sense...

So when you are putting together some items to take to your local food pantry, through in a package of toilet paper while you're at it.

SHUT UP! I'M FINDING MY INNER PEACE!!!

Scene: Wednesday night yoga class. About 20 students.

Act 1: Cell phone goes off. It's a pleasant tune...Purcell's "Trumpet Tune." It's against the wall behind me. No one claims it. Eventually it stops ringing.

<5 minutes go by>

Act 2: Same Cell. Same tune. Same result.

<5 minutes>

Act 3: Same Cell. Same tune. Student in the middle of the class turns on her mat, stomps across the room, snatches the phone from her bag and stalks to the door. Before the door finishes closing I hear this violent stage whisper: "WHAT??? Stop calling!!! I'm in YOGA for God's sake! I'll call you back." She comes back into the room, puts the phone in the bag and goes back to her mat.

<10 minutes. Or so..>

Cell phone vibrates and stops.

Regular Ordinary Swedish Meal Time - Painful Patriotic Pancakes

Suck it Uuuuup!

The kids (and adults) at school have been very very tired these past several days. Ever since we "fell back" they are dropping heads onto their desks in every classroom. I myself had a couple of mornings where I allowed myself another hour of sleep. But I also had one morning where I got up on time and dozed off during a long hold in my yoga practice, and then caught myself snoring during meditation!

"Suck it up" seems to be the most-often-used phrase these days. Our nurse told me she has sleepy kids coming to the clinic saying they "don't feel good and just want to lay down." After a drawn-out argument where she tried to explain that we don't have naptime in school, she finally told the last kid to suck it up.

As she related this to me in the staff workroom that day, another teacher who was standing at the copy machine turned around and said she used the same phrase earlier in the day. "I told the student 'we're all tired,'" she related to us. "Then I said we pretty much all have to just suck it up."

I haven't been tired during the day, thank goodness. Fewer things are more miserable than being that sleepy at your desk. But I sure will be glad when the light comes on outside a little earlier.

Polenta Gratin with Leeks, Swiss Chard and Gruyere

Tonight's supper is from a recipe I found on NPR. It was a story called "Going with While Grains" that aired a year ago.

I've adapted this recipe to accommodate the fact that I don't have any dry white wine in the house. Actually no wine at all at the moment (*gasp!*). I've also added a few grates of nutmeg because I think I pretty much have to do that with chard or spinach. Just gotta.

Stuff you need:

6 C water
2 tsp salt
1 3/4 C yellow cornmeal
1 C grated Gruyere
2 T Olive oil
3 Leeks, thinly sliced and then washed
1 tsp dried rosemary or 1 T fresh, chopped
1 bunch Swiss chard-white or rainbow, separate leaf from ribs, chop and wash
Nutmeg
Juice of one lemon
Red pepper flakes
1/4 C grated Parmesan or Romano cheese
Salt and pepper

Preheat oven to 350.

Make the polenta: Bring the water to a boil with the salt. Whisk in the cornmeal. When it's all well-incorporated and bubbling, turn the heat down to simmer and monitor it for 15 minutes, giving it a stir periodically. Stir half the Gruyere into that. Season to taste. Set aside.

While the polenta is cooking, saute the leeks in olive oil until they begin to soften. Add in the chard. Start it cooking down and then stir in the lemon juice. Put in a couple of grates of fresh nutmeg, or 1/8 tsp. Season to taste with salt and pepper. Let it all cook down until the chard is completely wilted and the edge is taken off the lemon taste.

Grease a 9 x 13 pan. Spread half the polenta mixture on the bottom, layer on the greens, sprinkle the rest of the Gruyere, and then spread on the rest of the polenta. Top with the Parmesan or Romano, whichever you are using. Bake until golden brown and delicious, about 45 minutes.

Vegetable Shepherd's Pie-the recipe

Ok, here is the recipe for the Vegetable Shepherd's Pie. My buddy Debbie Burgess tells me to go ahead and publish it. I don't know the chef who created the dish, so my only way to credit her is to point to her website, Chef Mei, Personal Chef Service in Fayetteville, NC.

Here is the recipe with my editorial suggestions in red:

Vegetable Shepherd’s Pie

By Chef Mei, a personal chef. Given to me by Debbie Burgess


Topping
Mashed potato topping**
2 cloves minced garlic
1 tsp dried basil
2 T butter
1 tsp olive oil
1 T chopped parsley.

Filling
3 T olive oil
1 large onion, finely diced
2 small leeks (white parts only), halved lengthwise, sliced ½ inch thick and washed
8 ounces cremini mushrooms (I quartered these)
3 large carrots, cut into ¾-inch dice
3 medium parsnips, peeled and cut into ¾-inch dice (next time I make this, I might try sunchokes. I almost did this time because the grocery store appeared to be out. But the produce guy found some parsnips for me)
1 15-ounce canned cannellini or navy beans, rinsed and drained
1 C frozen peas, thawed
2 T chopped fresh thyme or 2 teaspoon dried
1 T chopped fresh rosemary or 1 teaspoon dried
1 750-ml bottle red Zinfandel or Burgundy wine
1 T Worcestershire sauce
2 tsp sugar
Salt and pepper
3 T butter, room temperature
3 T all-purpose flour
4 C vegetable broth heated in microwave
½ C chopped parsley, garnish

**Mashed Potato Topping

Boil 4 large potatoes until tender, 15-25 minutes. Peel and mashed potatoes with 4 tablespoons butter and ½ cup milk. Season to taste and set aside until ready to use. You can also add ½ cup Cheddar cheese to the mixture along with some chopped parsley. Topping is enough to cover a 9x15 baking dish.


Method

Filling: Heat olive oil in a large heavy pot over medium-high heat. Sauté onions for 2 minutes; add in leeks, stirring occasionally until softened, about 5 minutes.

Add mushrooms and and 1/2 teaspoon of sugar. Season to taste with salt and pepper. Turn heat down to medium and continue to cook until mushrooms give off liquid, about 5 minutes. Next add carrots, parsnips, and all the herbs. Simmer for about 8-10 minutes until vegetable begins to soften. Transfer vegetables to a bowl.

Add wine to the pot and boil until reduced to about 1 cup, about 10-15 minutes. While the wine is reducing, mix together butter and flour in a bowl to form a beurre manie.

Add vegetable broth (As I said in my last post, I think I’d put in only 3 cups of the broth to start, then add more if it’s needed. I felt like there was too much sauce, and too runny.), Worcestershire sauce, salt, pepper and 2 teaspoon sugar to wine and bring to a low simmer. Whisk in beurre manie until blended and bring to a simmer until sauce slightly thickens, about 4 minutes. Add back the vegetable mixture, thawed peas and beans. Simmer covered for about 25 minutes. Remove from heat and set aside.

Topping: While the filling simmers, prepare mashed potato topping as described above. Melt butter and olive oil in saucepan over medium heat. Sauté garlic and basil for about 30 seconds. Add to prepared mashed potato, stir to blend. (I think I’d thin this out a bit to make it more spread-able. Maybe pipe it on with a piping bag?)

To Assemble: Preheat broiler. Place filling in a 3-quart baking dish. Place baking dish on baking sheet. Spoon potato mixture over filling and spread evenly to cover. Broil 3 inches from heat until top becomes golden, about 4-6 minutes.

Notes: I sent this to my mom and told her I think this recipe would be just fine salt-free. The wine and butter really make it so savory that I think someone on a salt-free diet, as my dad is, wouldn't miss that tinge of salt at all. 

Vegetable Shepherd's Pie

This recipe was sent to me by my favorite personal chef (whose food I've never eaten), Debbie Burgess of the Hungry Fox Personal Chef Service in Lancaster. Because it was posted on a closed personal chef forum, I feel I can't publish the recipe here.
The real kicker to this vegetarian (well, not quite, because it has Worcestershire sauce in it) dish is the entire bottle of red zinfandel it has in the sauce. It has a way of adding zip to the vegetable broth which, in my opinion, usually needs something added to it to make it rich.
The recipe took me 2 entire episodes of "Little House on the Prairie" to watch, so it is a little mini-marathon of cooking. But well worth it!
The vegetables are typical winter fare: carrots, parsnips, leeks (and onions), cremini mushrooms and frozen peas.  A can of cannellini or navy beans also adds substance. The potato topping is enhanced with an aromatic butter mixture of garlic, basil and parsley.
Now I need to say here that I have never in my life made shepherd's pie before. In fact, I'm pretty sure I've only actually EATEN it maybe once or twice. So my problems with the mechanics of the recipe probably stem from my inexperience making (or eating) it.
For the topping, the recipe called for boiling "4 large potatoes." Well, that's fairly subjective. And I kind of think I ended up with a bit more potato than was perfect because the amount of liquid it called for adding to it really made a nice batch of mashed potatoes, but was a little thick for spreading on top of the filling. Maybe if I'd thinned it a bit I could have been able to spread it easier. But I think if I were to change the topping recipe, I'd give a measurable amount of cooked and mashed potatoes.
For the filling, I really ended up with too much liquid and it wasn't thick enough. It called for a 750-ml bottle of red zin or burgundy, which you cooked down to a cup. But then you added 3 cups of vegetable broth and the beurre manie, which was 3 Tablespoons flour/3 Tablespoons butter, really had a lot of liquid to thicken. I made another batch of 1T/1T and it helped, but I ended up using a slotted spoon to take the vegetables out of the pot and put them in the casserole, and then pouring liquid in until I felt I had the right amount. I ended up with a little over 1/2 cup of the liquid left. I think if I were change this part, maybe I'll add only 2 cups of broth and then pour more in if needed.
All in all, this is definitely a recipe I'll make again. The vegetables were wonderful, the sauce silky smooth. The garlic and basil in the potatoes really were wonderful additions. The guys loved it and so did I. If I find out at some point that the chef publishes the recipe, I'll be sure to come back to this post to point you to it.

Butternut Squash Soup

ButternutSquashSoup
Originally uploaded by Food Fanatic

As a vegetarian, I don't have a lot of use for my subscription to Fine Cooking magazine anymore. For Christmas I asked for (and received) a sub to Vegetarian Times.
I'd saved all my copies of FC, and so went through them and gave most of them to my friend Jeannie, who teaches Family & Consumer Science at my school. The only ones I kept whole were the holiday baking issues. But I did tear out a page or two of some of them...recipes that I thought appealed to me and might be likely candidates for my kitchen.
So tonight I made Butternut Soup with Cumin & Coriander. My only adaptation was that I used vegetable stock rather than chicken. The soup is simply delicious! It's not something to whip up on a weeknight unless you want to try it with frozen squash. This recipe is made with roasted squash, which takes about 90 minutes to achieve in the oven.

2 T olive oil
1 T unsalted butter
1 medium onion, diced
1/2 t kosher salt
3/4 t ground cumin
1/2 t ground coriander
1-141/2 oz can diced tomatoes with their juice
Freshly ground black pepper
Flesh of a roasted 2-lb butternut squash*
3 C vegetable stock
GARNISH: plain yogurt or heavy cream, minced fresh parsley

*Roasting the squash: Cut the squash in half and scoop out the seeds. Rub with olive oil, sprinkle with kosher salt and fresh ground pepper. Roast in a 400 degree oven for about 90 minutes, or until dark brown and very tender. Let cool and then scoop out the flesh

Soup:
Heat oil and butter in a heavy saucepan over medium heat. Add the onion and salt. Saute for 2 minutes and then cover and let sweat until translucent, about 3 minutes. Uncover and cook, stirring, another 3 to 5 minutes, until the onions start to brown.
Add the cumin and coriander and cook, stirring, for about 30 seconds. Add in the tomatoes and season with pepper. Bring to simmer, cover, and let cook for about 10 minutes.
Add the flesh of the squash, breaking it up a bit. Add the vegetable stock, bring to a simmer, cover, and let simmer for 30 minutes.
After 30 minutes, uncover, turn off the heat, and let cool a bit. Using an immersion blender, blend the soup gently, careful not to splatter hot soup.
Season to taste, warm up if needed, and serve.
Makes about 6 cups.

Melting Day

Icetwig
Originally uploaded by Food Fanatic

It's the first melting day here in the Carolinas. We got about 6 inches of snow Monday and then a nice coating of ice after that. The cold temps have allowed a lot of that to stick around. Today, however, the sun is out and the temps are to get above freezing.

We have not had school all week, and I imagine we'll have delays tomorrow. Ours is rural county for the most part, so we have worry about road conditions in the outlying areas.

So I've watched a few movies, did a little reading, laundry, floors, and actually DUSTED (gasp!). I've also baked a bit and now am very low on ingredients. I'll probably go out this afternoon to grocery store.

Sugarless Banana Bread

Banana Bread
Originally uploaded by Food Fanatic

This is my second year of staying away from refined sugar between January 1 and February 14. Doing so makes me feel righteous, but mostly it encourages me to find ways to cook and bake with more natural sugars, such as agave, maple syrup and honey.

Today the Carolinas and Georgia (and probably points beyond, but I don't care) are socked in and slammed shut with snow. Apparently it started falling around 3 a.m. and we don't anticipate it stopping today. We did not have school today anyway, as it's the teacher workday between semesters, but I as a staffer was scheduled to work.

So it was just me and a few overripe bananas this morning. I don't care much for banana bread as a rule because it's so sweet and, well, banana-ey. I like starchy bananas.

I commenced googling for banana bread made with no refined sugars and found this recipe on Cooks.com for sugar FREE banana bread:

HOME-STYLE BANANA BREAD (SUGAR FREE)
3/4 c. mashed bananas
1/3 c. vegetable oil
2 lg. eggs
1/2 c. water
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. chopped nuts
Beat together mashed banana, oil, eggs and water until creamy. Add flour, baking soda, baking powder and spices. Beat well. Stir in nuts. Spoon batter into oiled and floured 9 x 5 inch loaf pan. Spread batter evenly. Bake at 325 degrees for 45 minutes or until a knife inserted comes out clean. Cool completely on wire rack before slicing.
(recipe here)

The bread baked up beautifully, as you can see, with an excellent crumb:


HOWEVER...definitely needs some sweetening. If I make it again I think I'll work some maple syrup into the recipe. But for today I drizzled a small amount on my slice and was quite satisfied. It's nice to be able to control the sweetness.

Free Music!

There's a lot of free music out on the internet. And I mean legal free music. Stuff the artists offer for free, either out of philanthropy or in an effort to gain exposure.

Since I bought an iphone I've been particularly interested in owning music. I've never been one for buying a lot of music because I usually get tired of something after playing it 49-11 times and then I don't go back to it for years. I also have gotten a lot of free Christian music from my husband, who gets advance copies of some albums at his work. And I subscribe to Napster, where I can download all the music I want and listen to it as long as my subscription is up-to-date. Up until a few weeks ago (when Napster launched an iphone app), I needed to own all the music I put on my iphone.

Enter the free music sites.
Spirit Voyage , a website devoted to Kundalini yoga, offers a free music track every Friday. Through "Free Music Friday" I have discovered many artists I'd not known about before, including Ashana, whose soaring voice and crystal toning bowls offer a transcendent musical experience.

I also found Noisetrade, which offers music from all sorts of genre. They suggest you make a donation per song, but only require that you give a little information: your name, email address and zip code. This helps them get their music out there and they end up benefiting by having greater turn outs for their concerts. You can also promote the free music on your Facebook page to help them out.

I've also been following The Free Christian Music Blog, which has exposed me to artists I've not heard of before. And FreeCCM also has some great stuff. I just downloaded a new song by Chris Rice called "O Freedom." Yesterday I downloaded an entire 18-song Christian song compilation album from Compassion International by signing up at New Release Tuesday.

Most of these, obviously, are Christian. But a quick Google for free music can yield many other genre. Give it a shot!

Salt

From Blockbuster.com

I watched this last night. It was the first time I'd bought a movie on Directv. A GREAT FLICK! I loved all the plot twists...right up to the very end. They left you being perfectly okay, but knowing you will watch sequels. Angelina Jolie plays a CIA agent that is accused of being a Russian spy. Lots and lots of cool science stuff and cool acrobatic combat. They didn't muddle it with a long love story in the middle. It's just a nice, tight, spy thriller. It reminded a little of James Bond without the sex. But a lot more of Mission Impossible.

Weekend!

It's been hard to get up this week. Unfortunately, it'll be hard to get up tomorrow, too, because my yogabuddy and I are going to an 8 a.m. class over by Lake Wylie. Still, I'll get my beloved nap in Saturday AND Sunday afternoon, so I'll still be ahead.

It's been a  hectic week at school as we've begun closing out semester 1 and begun preparations for semester 2. I like the second semester much better because it has a much faster pace. Seniors are getting ready to graduate, underclassmen are registering for classes for next year...but most of all, the daylight hours will be getting longer rather than shorter!

To complicate matters, we'll be also hosting 4 elections in the coming months. We have a special election for a fire district coming up a week from Tuesday, and then SC House primaries, probably a run-off, and then election. I suspect we'll be moving the precinct out of the High School as soon as we can for the next General Election. It's just too much to try to have school and have voters coming in. We have to keep them away from the students, but most of all we have parking issues. I've told the election commission that they'll need to provide one or maybe even two traffic controllers during school hours.

Back to this weekend: I think maybe enchiladas tonight with my leftover refried beans. And I've been yearning for chocolate, so I'm sure I'll make some brownies at some point. I'm off refined sugar again, as is usual this time of the year, so I'll be making them with honey. I did that last year and got some good ones.

How Sad

I haven't written. I'm not dead.
In fact, I'm quite, very much, alive!

We had a very nice Christmas with the guys and their friends. We went to a friend's house for a huge dinner. We exchanged a bunch of cool gifts, but nothing too extravagant. We took a family photo and even sent them out in New Year's cards:

(Bear is a little attention-deficit. I have no idea what he was looking at. There's just an empty dining room over there.)

We switched to Directv.
uh...that's it. I'll write about books...the stuff I'm reading. And really I have cooked a bunch. I need to work on writing about that. In fact, I'm off refined sugar again for 40 days, so I'll be playing with natural sweeteners again for a while. And I need to take photos. And learn Photoshop Elements version 9 or whatever it's up to now.
Sheesh. I'm kind of tired thinking about all that.

Paneer Indian Cheese

I'm attempting palak paneer tonight. I found this very simple video about making the paneer. I've made mozzarella before, which you have to have rennet for, so I'm not really daunted about this. I'm pressing my first batch right now. This video does not have any amounts in it, though. I thought maybe my large skillet (like the one pictured here) would hold a gallon of milk, but it's more like a little over 1/2 gallon. I used vinegar and put in only maybe 1 1/2 teaspoons. He does not say how you know if you are using the right amount, just that you want to avoid using too much! So I poured in about a teaspoon and let it curdle. Then I added a little more to see if it would curdle more.

I'll get back to you about the palak (spinach gravy), and how it all came out.

Pasta Salad: Part Deux

Today was our second monthly "Fat Friday." It's a day when we sign up to bring stuff and then all gorge ourselves on it all. I decided to try my hand at another pasta salad, this one with a Greek flair. I'm a sucker for feta cheese and kalamata olives, so this was right up my alley.

I found this recipe on a website called "Three Many Cooks." Check it out here.

They have a nice photo of the salad there, too. But because I'm trying to shoot more, I figured I'd take another of my own. I've never shot food from the side before. I'm pretty happy with it. I maybe could have used a slightly smaller aperture so I'd have more of the salad in focus, though.

Aloo Gobi & Naan

Sounds a little like a song, doesn't it?

So I made this Aloo Gobi, which is an Indian dish consisting of cauliflower and potatoes. You cook them with onions in a skillet for a while and then add this amazing sauce you've pureed out of tomato, garam masala, turmeric, cumin and chili powder. The garnish should be cilantro but I didn't have any. Also the recipe called for lemon juice. None of those around, but this lime was happy to fill in and add color to this photo.

Taylor and I had this with naan and I have to say this was my best batch yet! Each time I make it, I refine my technique just a little bit  more. Tonight's addition was brushing it with the milk solids I had saved from my super-clear batch of ghee from Sunday. Sprinkled on a little kosher salt and we were good to go!

So now I'm overstuffed with bread. Ugh. But a nice meal. It didn't take long to put together, either. I found this recipe on About.com. Here, try it.

On a side note, and completely unrelated, I accidentally called my poor mother this morning. At 6:30 their time. OOOPS! SORRY MOM! Each morning I call Taylor at 7:30 to make sure he's gotten himself awake. Since iphone STUPIDLY DON'T HAVE AUTODIAL, I use "recent calls" to call him each day. Unfortunately, I guess my finger slipped and I hit Mom & Dad's number instead.

But look at the bright side...at least I had been a dutiful daughter yesterday and CALLED my mother. Otherwise, she wouldn't have been in "recents!"

Pure Ghee

PureGhee
Originally uploaded by Food Fanatic

This is my purest batch of ghee yet. I used my little slow cooker. The one that you use for stuff like appetizer dips? I put my 4 sticks of unsalted butter in there and just let it go.

I skimmed off the milk solids as soon as the butter had melted. I've left those in a bowl on the counter for now. I figure I'll stir them into something later tonight.

Then I just let it go for another 3 hours. The rest of the milk solids cooked to a nutty brown crumbly consistency. I strained the ghee through my All-Clad hand-held strainer and let it cool.

Considering the very small amount of work involved, and the high cost of store-bought ghee ($7 or $8 for this amount), I'd say I have now adopted a new habit.

Baby Carrots | Eat 'Em Like Junk Food | Indulge

Ok. NOW we're talkin' good advertising!