Cause the times they are a-changing

The line it is drawn
The curse it is cast
The slowest now
Will later be fast
As the present now
Will later be past
The order is rapidly fading
And the first one now will later be last
Cause the times they are a-changing

Lyrics by Bob Dylan

dscn4688
(antique color plate of a wild turkey / Julie Cook)

Normally at this late inning in the game, I would be up to my elbows in flour, giblets,
and sweet potatoes…franticly watching the clock tick off the precious seconds of time…
time until it was…
Go Time…

But not this year.

Not this year, at all.
No flour.
No giblets.
No sweet potatoes.
No festive deserts.
No dressing (as in what we southerners call stuffing that’s not stuffed)
All simply…
no….

I’ve been cooking Thanksgiving, or at least the bulk and better part of it, ever since I was
a junior in high school…

Because that was the year my great aunt died in the wee hours of Thanksgiving morning
and my mom, as her only living nearby relative, had to drop apron and
mixing bowls in mid mix…with Turkey quickly slammed in the oven,
as she practically threw me the basting bulb,
while shouting over her shoulder as she dashed out the door…
BASTE EVERY 20 MINUTES TILL DONE…”

Huh?

I think I was still mumbling questions when, like a bat out of hell, my mother with the car
slammed in reverse, barreled out of the driveway,
racing off to a distant nursing home leaving me in a puff of confused exhaust fumes….
still holding a forlorn basting bulb.

Did I mention that on this now discombobulated Thanksgiving it was also the Thanksgiving
that our pet parrot, the one we had rescued a couple of years earlier,
after a brief cold, had decided to also give up the ghost on this Thanksgiving morning?

So needless to say that this was not to be like any Thanksgiving that I would be able to,
in my youthful naive memory, recall.

Yet might I add that the turkey, by shear pluck, turned out really quite lovely.

And so I’ve been cooking ever since…

Oh I started out somewhat slowly, with but a few components of the feast left to my expertise,
eventually becoming the full Master of Ceremonies…
as those were the heady days and weeks of plotting, researching, planning,
buying and preparing…
The aromas leaving all in their wake salivating….
It was to be the stuff of legends….

Until this year.

Yet had I not seen it coming?
Slowly and methodically coming my way…
Despite my not wanting to acknowledge it…
it was hell-bent on coming.

My husband, over the past couple of years would gently, if not a bit too tactlessly,
remind me that the time was coming…
that the day and time would eventually come….
Our numbers were now diminishing at a far greater rate than they were multiplying…

As those we have loved and have known…have come and now have sadly faded…
in other words, the family has shrunk.
My husband’s side and now mine…
lost to the annuals of time.

The time when Dad would be too old to come to us…
The time when our son would be too old to stay…as he would now have to divide his time…
and the time I would be too old to manage it all…on my own….

Don’t you hate it when husbands seem to actually know it all…
or perhaps more accurately can suddenly, after 34 years, find the gift of verbalization…
As in verbalizing what we try so desperately to deny…
Whenever did they become ones to verbalize…?
When you least want it, that’s when….

And so it is…

No linens have been pressed.
No grandmother’s silver polished.
No burgeoning refrigerator bursting at the seams.
No massive turkeys sitting in brine as basting bulbs have long since been discarded.

For we will become one of “those people…”
The people I use to turn my nose up to who would go out to eat on Thanksgiving.
The people who make other people have to work and miss time with their families
because they were having to cook and service “those people”……

We will eat out and then take plates to dad, my stepmother and the caregiver.
As our son travels to in-laws as my in-laws are now longer…
Aunts, uncles, nieces, grandparents, parents, brothers have all since departed…
leaving but us…left to find solace in our memories of times now past…

So Bob Dylan was right all along…
for the times, they are a-changing…

PS….
you should know that going out to eat was not my idea.
It was my husband’s…
The same husband who, after 34 years of marriage,
has suddenly gained the gift of verbalization.
He has also gained the gift of thoughtfulness….
as in he has felt sorry for me these past several most trying months
and he has decided it is time for me to become one of “those people”
and I am actually both grateful as well as thankful….

Have I not commanded you? Be strong and courageous.
Do not be afraid; do not be discouraged,
for the Lord your God will be with you wherever you go.

Joshua 1:9

Unique

Everyone has his own specific vocation or mission in life; everyone must carry out a concrete assignment that demands fulfillment. Therein he cannot be replaced, nor can his life be repeated, thus, everyone’s task is unique as his specific opportunity to implement it.
Viktor E. Frankl

IMG_1367
(spotted at the grocery store this morning / Julie Cook / 2015)

Growing up in Atlanta in the early 1960’s, the most exotic and unique fruit I can recall is maybe the occasional container of raspberries. And of course purple grapes may just have pushed the envelope as we were more accustomed to the green variety. Purple grapes had seeds and mother knew better than to buy grapes with seeds.

For whatever reason when I was little, I always enjoyed playing tag-a-long with my mom when she’d do our weekly grocery shopping. Dad kept poor ol mom on an overtly tight budget so there was never any extra money for fun, festive or exotic items. Just our regular canned tuna, chicken, hamburger meat, bananas, milk, eggs, bacon and cereal. . .Lucky Charms if I was lucky, Captain Crunch if my brother was lucky. On the rare occasion, Mother would afford for our living on the edge by allowing us to choose a box of Raisin Bran.

Those were the days before the whole current “eat bran it’s good for you” movement– Mother didn’t want us eating lots of Raisin Bran because, well you know, that whole bran thing leading to excessive trips to the bathroom—- in my mom’s mind, getting “regular” spelled trouble. Regular was all fine and good, it was the getting to regular that she didn’t enjoy.

There were apples, Tang orange drink mix, Orange juice—the kind that came frozen in a can, Coca Cola, and when the season permitted, popsicles.
Typical 1960’s Americana vittles.

It wasn’t until I was a bit older, a young teen, that I actually started paying attention to the items available to the average shopper. There was actually a world out there of things from faraway lands. Picture the aisle offering “Chinese food”. . .Chop suey in a can. . .whoa. . .

As a family we weren’t known for our travels or adventures.
The grocery store was going to have to provide all of my little adventures.
And sadly it was obvious that I was wired from the get go to be adventurous–
my parents on the other hand. . .not so much.
I blame it on being adopted and on being Sophia Loren’s love child—
Remember, that’s just between you and me. . .Ms Loren has no idea. . .

These far away places and lands called out to my young imagination through the offerings found in a grocery store.
Yet sadly the closest I had ever come to exotic lands and foods was from a roll of tropical fruit lifesavers!

I keenly remember the day Mom let me pick one of each of the most exotic fruits the grocery store had to offer—a papaya, a coconut, a whole pineapple, a kiwi and a mango.
I eagerly brought each fruit home as we, she and I, proceeded to have a true taste adventure.

I’ve never bought a whole coconut or papaya since as the coconut required a screwdriver and a hammer and I simply was not a papaya fan—not much for mangos either but I’ll eat them.

Let’s fast forward 50 years.

A grocery store today is truly a plethora of global sights, scents and tastes.

Pretty much anything you could think of is available. . .
Yucca leaves, rice noodles, Taro root, plantains, wasabi sauce, Israeli pearl couscous,
Mole sauce. . . you name it, if you want it, you can find it–
For all of us my friend, are living in the world of rapid import!

So there I was this morning ambling about the produce section, picking up a few Meyer Lemons, when I noticed a rather unusual fruit.
Now I’ve seen my share of star fruit, ugli fruit, passion fruit and even dragon fruit, but the Uniq fruit was a new one.

Looking like a cross between a giant overly ripe grapefruit and a lime, the outward appearance left a lot to be desired.
I stopped, moving in for closer inspection.
I was surprised to find it to be rather light, no heft of a juice ladened fruit–more wrinkly skin than firm fruit. It gave the impression that once peeled there may be but a thimble full of fruit hiding within the wrinkly citrusy skin.
Not feeling overtly adventurous today, I placed the Uniq back in the bin along with it’s kith n kin, and moved on to the more exotic cut up pineapples and containers of raspberries that I had actually come to purchase.

Yet my unique encounter with the Uniq fruit naturally took my mind to places besides the quest of fruit. . .

Let us consider each human.
Every human being has his or her own unique DNA, yet we are all of the people clan.
We are all pretty similar in our needs, functions, physiological makeup, physical appearance, albeit for skin coloring, hair coloring and texture as for a few subtle facial differences—but all in all, more alike than different.

And yet God, the Master Creator, knows each one of us individually.
All 7 billion and counting of us. .of you, of me. . .

7 billion plus humans and this God, this Creator knows, as in knows individually and intimately, each and every one of the 7 billion and counting folks?!”
Impossible?
Unreal?

It is unreal. . .unreal to wrap our minds around such a mind blowing concept.
That there is a God who is deep within each and every one of us.
For some of us, we already know this and cling to such a knowledge. .
For others, He is a non entity and yet. . .He remains. . .
No one is deemed unworthy, less than, too much trouble to bother with, too poor, too mean
too ugly, too hopeless, too old, too young, too smart, too ignorant,
too selfish, too self absorbed. . .

I ponder over our very being. . .
Our bodies
Our intricacies
Our ears, our eyes, our nose, our mouthes. . .
Our ability to taste, to speak, to touch,
To feel, to cry, to chew, to digest, to eliminate, to reproduce,
To feel empathy, to hate, to kill, to feel joy, to feel despair, to smile, to love. . .

The intricacies of the eye–the retina, the cornea, the rods, the cones, the ability to see color. .
The tongue, its ability to taste, to discern sweet, salty, bitter, savory
The heart which beats incessantly from womb, to birth, to death and yet it has the ability to love
powerfully as well as to break in half. . .

The finger with its own unique set of prints—no two prints are alike in all of the 7 billion plus people–and yet each finger has the ability to feel warmth, to be burned quickly, to sense that which is soft or rough, hot or cold. . .it is used to hush, to accuse, to lure, to soothe. . .

Has all of this merely evolved for survival
Or
Was it created individually, similar and yet unique. . .
Beautiful
Precious
Loved. . .

That all of them may be one, Father, just as you are in me and I am in you. May they also be in us so that the world may believe that you have sent me.
John 17:21

Pardonne-moi

God’s mercy is a holy mercy, which knows how to pardon sin, not to protect it; it is a sanctuary for the penitent, not for the presumptuous.
Reported in Josiah Hotchkiss Gilbert,
Dictionary of Burning Words of Brilliant Writers 1895

Where there is injury let me sow pardon.
Francis of Assisi

DSC01157
(a great blue heron that found roosting atop a pine tree rather awkward / Julie Cook / 2015)

Je suis désole
Mi dispiace
I’m sorry. . .

No matter the language, traveling or at home,
I have learned first hand that a sincere apology can often
build a strong bridge to one’s fellow man.

It should be noted however that this is not the empty sort of quibbling little apology offered so flippantly by the arrogant. . .those ego pride wrapped individuals who have felt stepped upon, insulted or who have incorrectly felt a perceived insult where none was intended. This is not for those feeling inadvertently and off handedly offended. . .those who initially offend, while grievously failing to recognize the affront which they had actually caused. This is not a gushing or fawning sort of apology or the empty sorry of the rushed and self absorbed.
This is not the coerced apology contrived in order to save one’s hide.

This is a short, to the point, sincere gift from the heart–offered from one human being to another.

And yet, I admit, there are times and places where perhaps no apology is necessary at all.
Such are those times when something usually big, grand, and important goes a rye—a time in the spotlight or public eye when it is better to merely shrug off the moment with grace and style, never missing a step as if nothing ever happened. . .no apology, no admission of unplanned disaster or hapless guilt, just a “keep going while never looking back” sort of moment.

Julia Child, who we all know is one of my personal heroes, once offered a bit of advice along the same vein with regard to apologies.
Who among us, when cooking for family, friends or some seemingly important guest hasn’t experienced a disaster or two in the kitchen?

Something didn’t set, something burnt, something undercooked, something was seasoned entirely wrong, something was far too spicy or salty, something was cold when it was to be hot, something literally fell woefully flat. . .Shades of the young bride’s first Thanksgiving dinner. . .

Julia instructed, ”Never apologize. “She considered it unseemly for a cook to twist herself into knots of excuses and explanations. Such admissions “only make a bad situation worse, “she said, by drawing attention to one’s shortcomings (or self-perceived shortcomings) and prompting your guest to think: Yes, you’re right, this really is an awful meal. “The cook must simply grin and bear it,” Julia said firmly.
excerpt taken from an article in the NY Times written by Alex Prud’homme–Julia’s great nephew

We have seen that in recent months that there have been perilous moments in this delicate world of ours where Christians are finding themselves facing an accusatory finger pointed by an ever increasingly intolerant global public–
Dark words are cast forth like daggers. . .
“Backdown Christian. . .”
Don’t believe that. . .
“You can’t say that. . .”
“You fairytale worshiper you. . .”
“Your kind of Christianity is wrong. . .”
“Don’t say that in public. . .”
“You can’t pray here. . .”
“Don’t say that word. . .that Jesus word. . .”
“You and that faith of yours are not welcome here. . .”
“Renounce or be killed”

The initial reaction would be to politely apologize. . .
Oh, I’m so sorry if I’ve offended you. . .
Yet the Christian must, as Julia so eloquently states, “grin and bear it”–not backing down
from the conscious choice to believe in, to follow and to practice the words of Jesus Christ.

Ours is not a faith of apologies.
Jesus never apologized. . .
rather. . .
He spoke strong words. . .
He was clear and succinct–
“Take up your cross, follow me. . .it will not be easy.”
“There is no turning back.”
“You’re in with both feet or not at all.”
“You will lose riches, friends, family, jobs, possibly even your life,
for my name sake, but you will be with Me for all of eternity. . .”

No apologies. . .
No “I’m sorry”
No “My bad”

There will be times in life in which we all need to apologize,
offering a sincere and heartfelt “I am sorry”
Yet we must never feel obliged to apologize for being a follower of
The Nazarene,
Yeshua ben Yosef,
The Christos,
Jesus Christ,
The only begotten Son of God. . .

“Do not think that I came to bring peace on the earth; I did not come to bring peace, but a sword. For I came to set a man against his father, and a daughter against her mother, and a daughter-in-law against her mother-in-law; and a man’s enemies will be the members of his household.

“He who loves father or mother more than Me is not worthy of Me; and he who loves son or daughter more than Me is not worthy of Me. And he who does not take his cross and follow after Me is not worthy of Me. He who has found his life will lose it, and he who has lost his life for My sake will find it.
Matthew 10: 30-38

The simple path

“After all,” Anne had said to Marilla once, “I believe the nicest and sweetest days are not those on which anything very splendid or wonderful or exciting happens but just those that bring simple little pleasures, following one another softly, like pearls slipping off a string.”
― L.M. Montgomery

“The Simple Path
Silence is Prayer
Prayer is Faith
Faith is Love
Love is Service
The Fruit of Service is Peace”

― Mother Teresa

DSC01118
(a simple lovely breakfast / Julie Cook/ 2015)

5 readily available ingredients. . .
eggs, simmered 6 minutes–preferably as fresh and organic as they come, hence an orange yolk
1 slice of bread, lightly toasted–preferably a nice little rustic slice
butter, a light unctuous spread of the real deal
sea salt
fresh ground pepper
and there, my friend is a meal fit for both king or pauper.

Simple, unadulterated, humble fare.

And please excuse that sound of retching in the background because when my aunt sees this picture,
she will begin to throw up as she does not like eggs–not the sight, sound, smell or taste
but we shan’t allow that to stop this particular thread of thought this morning, she’ll quickly scroll past the picture.

Now, back to where we were. . .

Simple fare.
Nothing frufru,
nothing fancy smancy
A soul satisfying plate of bare bones simple.
As in less is more.

As human beings we have grown greatly accustomed to making more from less
We think more, bigger, extravagant equates to better, perhaps even best.
We want to top this with that.
We vie to go beyond.
Often not knowing when to leave things be.
We perfect and perfect some more.
We build upon what was there striving to make it all so much more special, more grand.
Stopping is not an option let alone failing. . .
We examine, expand, explore. . .always being ready to fix and to add
We pile on while always going beyond.

Satisfaction is fleeting
Settling unheard of
Resting on laurels passe

Yet it is when we scale back
Strip things bare
Pare down
Slow down
Detox
Declutter
Downsize
Clean out
Throw out
Simplify

Life becomes sweet, savory, pleasant, peaceful, complete.

So on this new morning to this new week, as life prepares to offer you a myriad of paths throughout a busy and most likely chaotic week, don’t be afraid or deterred when choosing your path– make the conscious decision to choose the simpler path. . .you just may be surprised that the choice of the simple and the less, in the end, is delightfully more satisfying.

Warm and spicy…let’s add a pear—Or— once again, Cooking with Cookie

“There are only ten minutes in the life of a pear when it is perfect to eat.”
Ralph Waldo Emerson

DSC00162
(a beautiful Bosc pear / Julie Cook / 2015)

AAAAGGGGHHHHHH
Bam, bam bam. . .
Did you hear that?
That is the sound of my head clunking against the wall.
Looking outside, for as far as the eye can behold, which by the way they’re telling us is less than half a mile, is nothing but grey, fog, mist, damp, drizzle, cold, wet, blah, yuck, monotone of what has become our Winters. . .
Day after day of grey onto more and more grey. . .

HELP!!
A diversion!
That’s it, a diversion. . .
We need a diversion!!!!
Actually we really need to hop on a plane, flying “down under” to our friends in the Southern Hemisphere for a quick visit as I hear they’re in the midst of a heat wave.
Really.
But since we must follow practicalities, we need a more readily available diversion.

Consider the pear.
What?
Yes, the pear.

When I was a little girl, I can remember my grandparents, always this time of year, receiving a box of crisp fresh pears. . .from some exotic far away land like, say, Florida or California. Why they couldn’t go the grocery store like my mother would, in order to purchase the mealy overly ripe heavily bruised variety, was beyond my young comprehension. And if the truth be told, the pears my mom bought actually came in cans.
What??
You’ve never seen the canned pear tree!!??
Libby, DelMonte. . .it didn’t matter.
Pear halves packed in heavy syrup.
Those being the heady days before “health”. . .

Mother would serve them, as most folks during those dark days of canned, store bought, prepackaged, processed, readily available foods, drained and perched on a bed of iceberg lettuce (the only lettuce my dad believes in) accented with a dollop of the real deal, nothing low-fat about it, mayonnaise topped with a smattering of grated cheddar cheese.
Voila the ubiquitous Pear Salad of the 1960’s.

Of course there was that exotic French Liqueur, found when I tagged along with my Dad, as a little girl, to the local liquor store for his weekly run for beer, Poire Williams— the one with a real full sized pear floating in a bottle of clear liquid —the mystery I never could figure out. . .as in how they got the actual pear inside the bottle. . .and not understanding why dad wouldn’t buy me the bottle so I could investigate further.

Yep.
That pretty much sums up what was my full knowledge of pears. . .until I finally grew up.

There’s nothing better than a perfectly cool, crisp, juicy pear.
You know, the one whose juices dribble down your chin as you take each tenderly sweet bite after bite. . .but as Mr Emerson so blatantly reminds us at the start of the post, that time of perfection is but a very narrow window.

In my quest and need of and for diversion from the constant grey outside my window, I opted to poke around for a new recipe—something fun to cook in order to take my mind off of the cold grey outside and the fact that I threw all gluten out the window over a week ago. . .just to see if it could help an ailing GI tract and shed this weight that seems to have hunkered down for the duration (more on that later).

Not looking for anything to do with pears, or fruit for that matter, a recipe jumped out at me concerning the poaching of pears in a delicious sounding concoction of sugar, spices and water.
Hummm.
Never being one to poach my fruit nor believing in any sort of dessert other than that of chocolate and cream, I was a bit intrigued. I figured I could poach a couple of pears and have them as part of a salad.

Heading to the store, I purchased 4 organic (of course) Bosc pears. You know, the pretty pears which are beautifully shaped, well, like a pear.

The recipe called for 8 pears but in a household of two, I opted on 4 pears, yet I still used the full recipe of poaching liquid which worked out perfectly.

Interested yet?
I thought you’d never ask. . .

You’ll need 4 to 8 Bosc pears (they hold their shape the best)
2 cups sugar ( I know it sounds excessive but it’s just a part of the “bath”)
8 cups water—however I used 2 cups of leftover champagne I had sitting in the fridge since New Year’s Eve along with 6 cups of water. You could use some white wine if you’d like. . .
1 Vanilla bean split
1/2 a lemon –I used a Meyer lemon
a small handful of whole cloves about 8 or so
1 cinnamon stick or 2 if you’re feeling adventuresome
1 star anise— since I didn’t have that, I used about 1/4 teaspoon of anise seed– oh so judiciously as I’m not into licorice.
And wishing I had thought to throw in a cardamon pod or three

Put all ingredients in a large pot and bring to a boil, immediately dropping down to a low simmer—
mmmmmmm can’t you smell that warm spicy aroma now just filling your kitchen??

In the meanwhile, peel your pears.

Slice them in half and using a teaspoon, gently scoop out the seeds.
Once the sugar has dissolved, put the pears gently in the “bath”–cover and simmer for about 20 minutes or until the pears are soft (test by gently poking with the tip of a knife)

Once the pears are soft and your house smells heavenly, remove the pot from the heat and allow the pears to cool in their bath.
At this point you can put the whole pot in the fridge, allowing the pears to rest in the “broth” chilling nicely. Sampling with a small spoon of the “bath water” I decided I could drink the whole pot.

What I did with my pears was to make a salad.
I tore up some romaine lettuce (the kind Dad does not consider real lettuce), placing it on a salad plate.
I next sprinkled some blue cheese crumbles (you can use Gorgonzola) over the lettuce and drizzled blue cheese dressing over the salad in training. I then placed a single pear half on the bed of lettuce. You can certainly slice it in half if you prefer.
I put a small dollop of mascarpone cheese in the center of the pear (you could use cream cheese or blue cheese), sprinkled a few sugared walnuts around, finally drizzling the remainder of the apple cider sugar glaze I used for the walnuts, over the pear and lettuce.
Voila—the new 21st century pear salad

Oh here’s what I did to the walnuts. . .
In a small sauce pan I put in about a 1/2 cup of sugar. I turned the heat up to med-high, watching it like a hawk so it wouldn’t burn, get away from me and set the house on fire.
As the sugar began to melt, turning to a liquid, I used a small wooden spoon to stir it.
Just as soon as the sugar melted, I slowly poured about a 1/4 cup of apple cider in the pan, continually stirring as the sugar now wanted to clump and harden back up. I continued stirring allowing my mixture to boil, adding about a TBL or two of Maple syrup. I allowed this to boil down, reducing into a thick syrup, at which point I dropped in a handful of walnuts ( 3/4 to 1 cup)—allowing them to get a good coating of the syrup.
Next I poured the syrupy nuts onto a dry plate allowing them to cool.
I then placed them willy nilly on the salad, drizzling the pear and salad with the remaining syrup. . .
Absolutely divine–light, refreshing and oh so tasty

DSC00166

DSC00165

DSC00163

DSC00168

DSC00173

DSC00175

DSC00177

Oh–and by the way—does anyone know how they got those pears in those liqueur bottles???

Thankfully thankful

If the only prayer you said in your whole life was, “thank you,” that would suffice.
Meister Eckhart

“Anything I cannot thank God for for the sake of Christ, I may not thank God for at all; to do so would be sin. … We cannot rightly acknowledge the gifts of God unless we acknowledge the Mediator for whose sake alone they are given to us.”
Dietrich Bonhoeffer

DSCN8548
(a brown English transfer ware Spode platter / Julie Cook / 2014)

DSCN8546
(a turkey ready for brining / Julie Cook / 2014)

HAPPY THANKSGIVING!!!!
“Is that . . .”
A turkey in a cat litter box lined igloo cooler?
Why yes, yes it is.

And why do I have a turkey sitting in a cat litter box lined igloo cooler you ask?
Well, since I thought we could all use a good dose of humor today, I’m providing a link for the post I offered up this time last year. You know, the one about my attempts at brining a turkey. . . You remember the one. . . When I put the big bird in a brining bag, filled with the 5 gallons of solution only to have the bag split open in mid step as I began to transfer the very heavy and giant oh so wobbly bag of bird and brine to the refrigerator, only to have the entire contents of the bag, all 5 gallons worth of liquid, slosh out of said split bag, cascading onto my new kitchen rugs and all over the hardwood flooring?

You didn’t forget that little escaped did you?

Well incase you did, perhaps reliving that little holiday mishap is in order. I think by now, with all the food, all the family, all the weather, all the news we don’t want to think about, a little humor just might do us all some good!

It was the true stuff of nightmares and of legends all rolled into one. Plus it was a very cold rainy day—it’s all coming back to me. . .

https://cookiecrumbstoliveby.wordpress.com/2013/11/29/the-brine-the-rugs-getting-lost-and-a-grateful-heart/

And whereas Dad won’t be making the trip over this year for Thanksgiving, as they don’t feel as if they can make the drive which means they won’t get lost again, we, on the other hand, will be going over to our son and daughter-n-law’s house to share, along with all of her family, their first Thanksgiving as a married couple. I’m certain there’ll be a story to share after this event of new togetherness!!

Despite not hosting this little annual shindig, I am cooking, not only brining but preparing to take this little fowl show on the road. Two cooked birds driving in the back of my car. . .hummmmm. Should prove to be very interesting later today. . .

When it came to this year’s brining, I was ready—the strongest bag I could find in the house was a cat box litter liner. Forget those whimpy brining bags, I needed hard core.
And as for some sort of reinforcement for the liquid and bird filled bag verses sitting a bag and a bird on some flimsy little tray, a cooler was the biggest thing I could find to put the turkey in.
Is brining necessary?
Heavens no.
I’ve cooked many a turkey without it, but when one is offering up Thanksgiving Turkeys (yes this year there are two) to one’s new in-laws. . .brining sounds impressive and will hopefully prove beneficial.

Yet before I let this day pass, basking in what I hope will be a thankfully successful meal with family, new family and fiends, I wanted to take a moment to thank you.
Yes, you.
All of my friends in this blogoshpere of ours who stop in for visits on this little blogsite world of mine.
I want to thank you for becoming a part of my circle of friends.
For your insights, for your prayers, your wisdom, your interests, your comments, your kindness and for sharing your life with me as you allow me to share mine with you.
I am blessed and my life has been made the richer for each of you!
So on this day of thanks, may I say to you, Thank You!
Now fingers crossed the new in-laws like the turkeys (yes, plural as in there are two big birds)
Happy Cooking!!

Yummy in the tummy with both Julia and Julie!

“People who love to eat are always the best people.”
Julia Child

“With enough butter, anything is good.”
Julia Child

JuliaWithMallet

Who doesn’t love a woman wearing a grin from ear to ear, while raising a mallet high over head, ready to smash some unsuspecting something to bits?
“How ’bout dinner in half a minute?”
What a marvelous concept!
Only Julia could give us a complete satisfying meal in under a minute or an elaborate labor intensive 3 day arduous Beef Bourguignon.

Pity being this is not the day to extoll the virtues of Julia, although we probably should, yet fear not for I have done so on numerous occasions in numerous posts prior. . . and most likely will do so again. . .
Today however is a day to hail the often maligned omelet. An amalgamation of egg, a touch of water, a sprinkling of salt and pepper, a dab of butter, a bit of heat and you suddenly have a mix of warm, soft, light, airy, nourishing, wonderment. . .the epitome of the blank canvas.

There are those days when you just want, gotta have, something warm and soothing. . .something that envelopes you from tastebud to tummy. Be it a comforting, yet quick, breakfast or a light little brunch, an elegant lunch, a quick supper on the fly or even a lucious late night snack– an egg transformed can provide all of that and then some.

On a trip to my mecca, aka William Sonoma, a couple of years ago, I saw the most intriguing little pan.
A rolled omelet pan.
Ooooooo. . .
A sucker for any little boost in the kitchen, I made the purchase.

Which brings us today. . .
I’d like to share with you how this fun little pan, coupled with a few simple ingredients, can create a satisfying delight which can be happily turned out in less then a minute. And remember that an omelet is a “vessel” for all sorts of goodies, be it chopped ham, chopped bacon, chopped peppers, onions, spinach, tiny shrimp, crab—the sky’s the limit

For all practical teaching purposes, we’ll keep things simple and make a humble soul satisfying cheese omelet. . .

I highly recommend this particular pan but you may certainly use a round small sauté pan, however you just won’t have the fun little rolled variety of omelet but rather the folded variety which for some odd reason is just not nearly as fun or easy to make, nor will it be as tasty. . .

You’ll need:
2 eggs
a touch of butter or PAM
a sprinkle of salt and pepper
a few slices of a nice cheddar cheese
a touch of water.

Place the pan on the eye of your stove over medium heat. Despite being a rectangle pan on a round eye, trust me, magic will happen. Put in a dollop of butter ( 1/2 tablespoon) and heat until sizzling.

DSCN8353

Meanwhile in a bowl (a fun little bowl I made years ago when I was in the classroom) crack two eggs, add a splash of water ( 1 Tbl) and whip up until light and frothy–notice the honey wand I’m using to mix the eggs. . .made by our own little Michael over on http://michaelswoodcraft.wordpress.com

DSCN8354

Next pour the egg into one of the wells of the pan.

DSCN8355

Continue heating, slightly tilting the pan, allowing some of the egg mixture to pour into the other well. . .

DSCN8356

Continue tilting back and forth as the egg begins to “set up”
At this point lay your slices of cheese on top of the egg, on either side of the well.
I’m using a lovely double decker cheese, a two tone of Red Leicester and creamy Double Gloucester.

DoubleDecker-InteriorImage
(image taken from the Londoner Dairy cheese site–I found the cheese at my local Publix)

DSCN8357

Now take the nice little spatula that was included with the pan, gently pulling and pushing one end of the omelet, rolling it toward the other end.

DSCN8358

and Voila—the whole process takes maybe 4 minutes, from prep to plate

DSCN8359

DSCN8360

DSCN8362

I’ve included a YouTube link to the omelet episode for the TV series of The French Chef

Bon Appétit