Tuesday, August 6, 2024

THE LITTLES TAKE CHICAGO

Like a distant adolescent memory, I awaken to muffled conversation. High pitched muted voices come from behind the double lined curtain hanging from ceiling to floor against a full wall of the Chicago Marriott Miracle Mile hotel. Little bare feet poke out from under the fabric. Four little munchkins observe what is happening twenty-four stories down, on the streets of Chicago; another ambulance whines its musical lament, that homeless man is still on the corner, and that lady down there has the coolest big hair. My mind struggles to focus on what they are saying as my eyes scan the room, trying to figure out if that lump under the blankets on the floor is just more blankets or Calvin. The buzz in the bathroom tells me Dave is still here, shaving before his meetings. I roll my body over on this relatively small bed, flinging my leg onto Dave’s side and relishing a bit of space in this cozy downtown hotel room stuffed with two old people and five children. I tense my weary legs, beckoning them to be still from their restlessness so I can get up and pack. “Guys,“ I say, “if you want breakfast have it now. We have to be on the road in an hour. Joe and Calvin, you both need to shower.“ Joe grabs his clothes and responds without pleading, which frankly represents how cooperative he has been this whole trip.  Tess, knowing it might be a while, scurries past him to use the toilet first. She giggles as she squishes under his arm. Joe is sweet toward Tess. Yesterday, when she was so exhausted at the Museum of Art, he amused and comforted her as she occasionally tried to recover on the museum benches.

 

Five days ago, on a July Monday morning, we embarked on this trip in our grey Toyota Sienna van. We planned this journey a little loosely, because we have found that too tight a schedule sometimes facilitates disappointment. Dave, as part of a national ABA committee overseeing State Court Judges, travels twice a year to various meeting destinations. Nine years ago, when he had just started his work with this team of judges from across the USA, we brought the eldest four of our grandchildren on this same trip to Chicago. We had made such great memories them, when those kids were these ages, that we decided to try it again. Besides the fact that I personally feel the additional nine years in my joints, and weariness comes on much more quickly these days, it really has been a perfect opportunity to seal ourselves to the ones we love. When you spend all day every day in tight quarters for a thousand miles and a lot of hours, you get to know the ins and outs of each other. Fortunately, because we live close enough to these kids to understand the multiple dimensions of each other, so there hasn’t been much disappointment or unrealistic expectation. As familiar as I am with their personalities, weaknesses and strengths, I really had not expected them to travel as pleasantly as they have. Three girls in the back, two little ones and one on the verge of adolescence. Two preteen boys take the middle bucket seats. Dave has driven the whole way. I don’t know how he does it because I get in the driver’s seat and immediately want to fall asleep. I have no problem with him zoning out from the freneticism of the people in this car and listens to his yearly Lectures from Yale. 

 

Day 1: The car is clean. Washed, vacuumed, and filled with gas. We’ve brushed and braided the girls’ hair. Everyone is showered and rested and ready to go. I expect it to be downhill from here. But I’m wrong. Hair gets messy, things get spilled, candy wrappers find their way into crevices. But the kids are happy and cooperative and surprise us with their relative good humor. We stop , as is tradition, less than two hours in, for 75 cent ice cream cones at Little America. That’s how we know we are really on a road trip. Beth shimmies next to me in line and asks if she can buy a jack knife for Calvin. I remind her he already has someth8ing like seven pocket knives. We stop at Arbys’s for dinner, ordering online to get their special online only combo deals. My phone has reminded me the past three days that our order is ready. Everyone but Grace gobbles theirs up. We spend the night in a hotel suite in Kearney Nebraska. The next three days the kids the kids will remind me that they prefer the other hotel, where there was a couch that pulled out into a bed.

 

Day 2: The van is no longer clean. But it still runs, and we are happy. The day goes by with the lumbering slowness of 75 miles per hour. We stop for dinner at the World’s Largest Truck Stop. The kids peruse the unlimited supply of random truck stop items. Beth asks, as Beth is prone to do, if I would mind if she buys a little pineapple with eyes that pop out for Tessa. Mind you, she is not asking me to buy it. She will use her own money. So we get the pineapple and then order dinner, gourmet style, at Wendy’s, there in the center between a giant red truck and an eighteen wheeler parked inside the truck stop.  Everyone but Gracie gobbles theirs up.

Back on the road, I decide, from my place in the passenger seat, to search Facebook Marketplace around Chicago for a new guitar for the cottage. The one we have there is hard to play. It’s action is too high and neck not right. I find a sweet little Martin LX1 for a good price. We meet the owner in a Starbucks parking lot near the turnoff from I80. We enter Chicago singing. 

Gumpa drops us off in front of the hotel, the bellmen standing as sentinels and the doorways rimmed with polished brass. We shift from the car to the hot, humid Illinois summer air, then spin our gear through the rotating doors and into the chilled air and polished echoing floors of the hotel. The kids wait with the luggage while I check in and Gumpa drives to an affordable parking garage where its only 58 dollars a day. Finally reunited, we drag our luggage like a pair of ducks and their ducklings over to the elevator and up to the 24thfloor. Though there are only two queen beds and seven people, the room is actually larger than expected. We assessed the situation, called for more bedding and pillows. We’re all tired, but not sleepy, which can be a problem. Beth, who has been flawlessly sweet the past two days, is suddenly massively homesick for her mom. She sees the glass wall of our room, overlooking the Legolike stand of buildings along the river, and decides she doesn’t like heights either. I close the curtains. The sadness pours from her eyes and groans up from her belly past her vocal cords. We call Annie, who tries to be chipper and encouraging, but it only makes Beth miss her more. And now she misses  Daddy, too. So, then we call Jordon, who is sweetly comforting. Beth needs some alone time. Actually, everyone does, but right now it’s Bethy. She takes a pillow out to the hall. I let her. Minutes later she is back, snuggled next to me, hugging Bobo and sniffling. I have brought books. I have a guitar. I read from the flashlight on my phone to the field of children surrounding our beds. The kids in the book are from Chicago, which helps. They visit their crusty oversized grandma, which humors. And when we’ve finished a couple chapters I tuck that little ¾ sized guitar against my chest and play until the breathing of the whole regiment is slow and steady. Including Gumpa.

When my restless legs finally let me sleep Grace awakens, unable to sleep because of the snoring. I take turns gently shaking humans so they will roll over and breather differently for a while. The nights are long on this one-room adventure. 

 

Day 3: Gumpa rises early enough to find a Trader Joes nearby where he purchases cereal, muffins, milk, bananas, and yogurt.   This will be breakfast for the next three days. This saves not only money, but time. Gumpa drives us to Millennium Park. There, two tall brick columns overflow with water. Between them children splash and play. We watch for a minute before the girls have their shoes off and are dancing in the virtual rain. Occasionally enormous human faces appear projected on the brick walls. Their lips pucker, and out flows a  rainbow of water splashing down on the laughing children. Shortly the pillars turn once again to faceless brick walls. Calvin and Joe, not wanting to partake of the levity of youth, watch soberly from the benches surrounding the fountain. They don’t whine. They just wait. Finally I tell them they can explore the park behind us, and they’re off like a pair of twelve and thirteen year old boys. The girls, initially happy to get their toes wet, have immersed themselves in the fountain. The only way I could finally convince them to leave was by telling them we were going to see the Bean. It has an official name, some sort of gate or something… but I only know it as The Bean. It looks like an enormous shiny silver bean resting in the middle of a beautifully kept park tucked into a concrete city. We find the boys and walk over among the sea of people taking selfies in the reflection of the big mirrored surface of the structure. We pause to watch a few minutes of a symphony rehearsing on an outdoor stage. They’re playing Queen’s Bohemian Rhapsody. Soon Gumpa meets us with the car. We head across town to the Color Factory while Gump heads to meetings. 

Uncle John has purchased tickets for us. His fingerprints are in the exhibit, and we enter the colorful space in the lower level of the Willis Tower knowing his creative energy is there. We go from room to radiant room, hearing, tasting, smelling, touching the aesthetic of color all afternoon. A sacred spot inside of me glowed in the process, knowing this kind of experiential art is what my boy had thrown his heart and career into, and realizing that he has made himself a facilitator of joyful awareness. The final room of the museum is a giant ball pit. The kids dive in like it’s the Farmington pool, and spend at least a good hour and a half swimming in plastic balls. One of the workers tells us there are a few little four-inch squishy musical quarter notes buried in the pit. A few of the kids fixate on finding them, knowing they will get a swag bag if they do. I try to convince them that they should just enjoy the pit and forget the competition, but it’s no use. Finally, an hour in, they give up and take the fun route. They never did find the golden note. It reminded me, as I watched them, that competition and challenges are not always good things.

In the end they left happy and tired. We stopped on the upper-level marketplace and they ate sushi. Even Grace. I drank water, having never acquired a taste for sushi.

 

Back at the hotel I taught Joe his first chord on the guitar, a C chord. He played it clearly and cleanly and I already feel happy about randomly purchasing a guitar in the middle of our trip across the country. We walk across the street to the AMC Theaters, purchase two large buckets of popcorn, place our 3D glasses over our eyes and watch Inside Out 2. Nine years ago, when we made this same trip with the oldest grandkids, we watched Inside Out 1 at this same theater. I was so tired then I slept through it. This time I only sleep through part of it.  Afterwards, the kids watch Disney in the hotel room while Dave and I go to Portillos for Chicago dogs and fries. While Dave waits for our order I duck into Walgreens for drinks. At the checkout I see a stack of Chicago ball caps for a dollar each. I buy seven of them, one for each kid and two take home to Walter and Ruby. After our late dinner in the hotel room we hunker down and I read again from our book. 

Day 4: Seeing a need for a bit of separation, I take Tess and Grace with me, leaving Beth, Joe and Calvin with a little adolescent down time. I need a semi-dressy top for our judges dinner, which I forgot to pack. I give in and buy grace a pair of plastic cell phone walkie talkie toys, which as far as I know never worked. Tess gets a squishy axolotl, that she swears will stay at the cottage so she won’t have to bring one to hug every year. I buy Beth pajamas she forgot to pack, a Chicago sweatshirt for Joe and a plain black top for me.  When Gumpa comes back from his meetings we load into the van and head to the Art Institute of Chicago. Its slow going. S L O W. The streets between us and the river are streaming with post adolescent, pre fully-adulting Lollapalooza Concert goers. Mostly the female sort, with glittered skin and lots of it. Skin, that is. More flesh than fabric. I watch two young women hold their nearly naked breasts to keep them from flapping as they run through the intersection to beat the traffic light. I find myself more curious than judgmental. Eventually, unable to find any parking, Gumpa drops us off at the corner of the bridge. We walk to the point where they separate the concert goers from the museum patrons. It was quite predictable to tell which way a person would go. We take the right fork in the road and make a visit to the masters: VanGough, Monet, Manet, Rodin, Chagall, Gauguin, Cassatt… they are all there, immortalized on the walls and pedestals. We capture scenes in front of Wood’s American Gothic, with brother on the right and sister on the left. Saurrat’s A Sunday Afternoon is large enough to capture all five kids, shoulder to shoulder, gazing upon the pixilated scene.

I’m grateful for having bought those Chicago hats. I’m able to glance and count heads amid the crowds in the museum and along the streets of Chicago.Tess is tired. So tired and frankly bored. He little legs hurt, and she’s thirsty. I am grateful to be this old, and more flexible than I used to be. I say this is enough. We have seen enough to feel the art. They’ve chosen pieces that speak to them. We’ve discussed in brief sentences the way this artist represented light streaming through a window, and that artist used the thickness of paint to create texture. How some lines are blurred for effect, and others are stark and plainly defined. Right when we are ready to be done Gumpa calls to say he ended up driving back to our original parking lot and walking. I tell him to save the $35 cuz we’ve reached the limit of our seven-year-old. We meet him at the exit and swim upstream in the river of Lallapalooza. A stop at Shake Shack revives the seven-year-old and everyone else. Everyone, except Grace, gobbled it up. But she did have two chicken nuggets and a wad of fries. We walk what feels like 20 miles in humid heat back to the air-conditioned hotel. I thank the Lord as we pass through those rotating doors, for cool clean air. I collapse onf the bed and the kids watch Disney while Dave scans his phone. My electric legs will not let me sleep the rest of the trip so far. A couple hours later I am wearing the new blouse I bought at Marshalls that morning and Dave and I walk by faith out into the hot Chicago air to a swank Italian restaurant where the judges are gathering for dinner. We shimmy into the two remaining seats in the corner, where we spend a pleasant couple hours chatting with Peter Killaugh, who was had just yesterday been sworn-in as the newest Justice of a state Supreme Court. He shows us a photo of him in the red robes of the Maryland Supreme Court. He looks so regal, and is so down to earth. One of the dearest things I’ve learned, having lived this long and been married to an accomplished man, is that people are people, no matter how big. 

On the way home we stop at Walgreens to get earplugs to help Gracie sleep (they end up not helping). We phone in an order for Chicago Deep Dish Pizza for the kids. Dave walks a block from the hotel to pick it up.

Another night of getting everyone to settle down, each of them taking turns teasing each other to no end. I sense Gumpa losing it, for maybe the third time in his seven-decade existence. We finally start the next chapter of our book, followed by some quiet guitar, and I think everyone is finally asleep. That’s when Grace’s voice cuts through the dark; “I’m hungry!”

 

Currently I am back in the passenger seat, working our way to the Michigan cottage. Little Tessa has been telling stories in a British accent for the last two hours. Cal is asleep between gaming sessions, and Joe is engaging with the girls and their back seat storytelling. We have stopped in Flint to pick up spare guitar strings and a capo for the new guitar. We are just about to exit onto Route 23, which will take us right to the cottage. The energy in the back seats is rising. “Can we go to the beach as soon as we get there?” 

 

“We’ll see, if it’s not dark.” Says Gumpa.

 

Frankly, even if it’s dark, it’s our beach. It’s our sacred space and they are anxious to be baptized in holy waters. Dark or not, five little pair of feet are bound to get wet before they snuggle down in our familiar well-loved cottage.

Wednesday, May 15, 2024

NIGHTS AT THE ROUNDTABLE


Music might be the language of the gods, but food is the universal language of humankind.

We meet over food. Fall in love. Party, and grieve with food. Our first connection with other humans involved nourishment. It’s no wonder we gravitate toward the kitchen in our house. I’ll be standing at the stove when guests arrive, and as comfy as I try to make the other places in our home, everyone still wants to gather in the kitchen.

Sunday night I sat at our large round dining table with our grown children after family dinner. Little ones chased each other in and out of various doorways, dishes clanged in the sink as Gumpa loaded the dishwasher for the first round. The kids and their teenagers who were there started discussing their favorite family meals: Chicken in a Pot, Baked Chicken, String Beef (Pot Roast), Chop Suey…. They called out their favorites like cheerleaders. Then they moved to the Sunday treats, and holiday fare. That’s where this book began, flawed as it is in my hectic life right now. Perhaps no one but us will ever use any of it. That’s fine with me, because I am preserving for my tribe the recipes of their past. Take, if you’d like, whatever portion you want. There’s plenty.                                                                                    `                                                 Cori


POT ROAST (STRING BEEF)


One 3- to 5-pound chuck roast  Pick a roast that has nice marbling throughout. The more marbling, the more tender.

 

1.     Preheat the oven to 275 degrees F. 

2.     Generously salt and pepper a chuck roast. 

3.     Heat vegetable or olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate. 

4.     Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions. 

5.     If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. 

6.     With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot. You may add half cup hot water of beef broth.

7.     Add in the onions. 

8.     Put the lid on or cover with foil. Roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

 

You may cook carrots and potatoes with this roast or cook them separately. If you cook them with the roast, peel and cut into quarters and 2” pieces. Add a cup or two of beef broth to the pot or pan. I sometimes use a cake pan covered with foil to cook a large pot roast or two roasts at once for family dinner. I usually cook my carrots in another cast iron pot with broth, salt and pepper and butter. We like mashed potatoes, so I use the beef drippings to make gravy. Make gravy the same way I instructed in Roasted Chicken.

 

ROASTED CHICKEN (BAKED CHICKEN), MASHED POTATOES & GRAVY

BAKED CHICKEN (ROASTED)

Clean a whole fresh roasting or fryer hen in fresh cold water. Run water into the chicken’s cavity and clean out pockets in crevices. Drain water out of it and pat dry.

Roasting hens are usually larger and take longer to cook.

Whole Fryers take about an hour and a half to roast. I most often use whole fryers.

Preheat oven to 375.

Rub a couple tablespoons of olive or vegetable oil over skin of chicken.

Sprinkle liberally with salt and pepper. You want all the skin to be well covered.

Place chicken breast side up in a pan or casserole dish.

Bake uncovered for an hour and a half to two hours, depending on the size of your chicken. Whole fryers will be done in a shorter time. Large roasting chickens may take up to 2 hours or more. Lift a wing or leg to see if it will easily separate from the body, which is a sign it is ready. Skin should be crisp and golden.

 

A good sized russet potato should take the same amount of time as a small fryer hen, which makes baked potatoes a good side choice for dinner. Mashed potatoes with gravy are also our favorite, with some boiled corn.

 

MASHED POTATOES

Peel russet potatoes, at least one per person, less if the spuds are large and more if they’re small. Slice peeled spud in half so you have two long pieces. Cut into 1/4” pieces. Add to salted water, enough water to cover the potatoes by an inch. Use a couple tablespoons of salt in the water.

Bring to a boil and cook until potatoes are tender. (You will not want crunchy mashed potatoes). 

Drain off water.

Mash spuds with a potato masher. Add ½ -1 cube butter and a little milk to get a nice smooth consistency. Add your milk gradually so you don’t get runny potatoes. Add salt to taste, Whip vigorously with a hefty spoon.

 

GRAVY

Remove chicken from roasting pan. Add a cup of hot water to roasting pan and scrape to get all drippings from the pan. Pour this into a saucepan. Add chicken broth or water with bouillon to taste. Once you have the broth to the flavor you like, bring to a boil.

Mix a rue of cold water and flour in a separate bowl. It should form a thin paste. Slowly pour the rue into the boiling broth, stirring constantly. Bring back to a simmering boil, stirring to keep the bottom from scorching. Taste and adjust seasonings. Add more rue if gravy is too thin, and more broth if it’s too thick. Serve gravy hot.


I've probably cooked this meal more than any other, except for chicken noodle soup. It's the ultimate comfort food. More often than not I bake 3 chickens, two for our family and one to take to someone who needs help or comfort. There's always someone who needs comfort.

I also pretty much always boil the bones and leftover gravy for soup the next day.

SWEET & SOUR PORK OR CHICKEN


1-2 lbs. pork or chicken, cut into 1” cubes

1 - 3 red, yellow or green peppers (to taste)

1 can pineapple chunks (sweetened is preferred)

Batter: 2 eggs

4 T. flour

1 t. salt

½ t. pepper


Sauce: 3 T. soy sauce

            ½ c. sugar        

            1/3 c. vinegar

            juice from drained pineapple

            1 c. chicken broth

            2 ½ T. cornstarch 


Heat ½ c. vegetable oil in heavy saucepan.  Dip pork in batter and fry in oil until golden, about 5 minutes. Remove pork to a plate or bowl as you continue to cook until it is all done.  Drain off any excess oil.

Boil cleaned and cubed peppers in water for 3 minutes.  Drain and place peppers in separate bowl.    Add all sauce ingredients to pan, including juice drained from pineapple, stirring cornstarch into cold mixture.  Heat over med or high heat until thick.

Thicken more with cornstarch and cold water if needed.

Return pork to large saucepan, add pineapple and peppers.  Pour thickened sauce over all and stir while you reheat.  Serve over hot rice.

BEEF STEW


2 lb stewing beef or chuck roast


Cut nicely marbled beef into 1-2 inch chunks. Salt and pepper the pieces, then drench in flour. Shake off flour when you add beef pieces to the pot.


Get a separate saucepan of water heating to a boil as you sear the beef.


Heat up a heavy pot with some oil in the bottom. Have enough oil to really cook the beef and create some nice browning’s. This will be your flavor.


Add a handful of pieces of beef to the hot oil and sear it. Turn the beef to sear the other side. Repeat with all of the beef, working in batches.


When the beef is cooked add you’re a quartered onion and let it sautee in the juices.


Gently pour enough of the boiling water in your other pan to cover the beef and onion. 


Cover and simmer about an hour or until beef is tender. Taste broth to see if you need salt and pepper.


Add cut russet potatoes and cut carrots. Let this simmer until the veggies are very tender.


You may add a bay leaf for flavoring, then remove it before serving.


Serve with nice crusty bread.

POTATO SALAD


8 medium potatoes, cooked and diced
1 1/2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar
1 tablespoon yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 celery ribs, sliced
1 cup onion, minced
5 hard-boiled eggs
paprika  or fresh dill for garnish


Directions:
1. Boil peeled potatoes in salted water until done. Cool to room temperature.
2. Place diced potatoes in large bowl.
3. Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
4. Add to potatoes.
5. Add celery and onions and mix well.
6. Stir in eggs.
Sprinkle a little paprika on top. or dill garnish.

Helen Connors always added a couple tablespoons of Catalina Dressing to her potato salad, making it a pretty pink and giving it a faint zip.

PINTO BEANS and REFRIED BEANS


POT OF PINTO BEANS
Put 1-2 lbs fresh dry pinto beans in a heavy pot. Rinse with cold water. Pick out any small rocks or dirt clumps. (Most store bought dry beans will already be pretty clean.)
Cover beans with water, about 3X as much water as there are beans. 
Soak beans in water over night.

In the morning pour soaking water off beans, then cover again with same amount of fresh water.
Bring to a boil. Skim foam off when it just comes to a boil.
Lower to a simmer.
Add 1-2 T salt (taste the broth to see if it is too bland. Add more salt if needed.
Add a ham hock or ham bone or some salt pork.
Simmer 2-3 hours, depending on freshness of beans it may take longer. Sometimes my beans simmer all afternoon. If broth gets down to level of beans add a little more water. 
If they need a little more flavor you can add a shake of Liquid Smoke.

Serve when beans are tender. Top with cheddar cheese (optional)

 This goes really well with hot Artisan Bread, (recipe also in this book).

REFRIED BEANS
2 tablespoons canola oil
2 garlic cloves, peeled
2 (15 ounce) cans pinto beans or 4 c fresh cooked
1 teaspoon cumin
1 teaspoon chili powder
salt to taste
1/2 lime, juiced


Heat canola oil in a heavy skillet over medium heat.
Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes.
Smash garlic cloves in skillet with a fork.
Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.
Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.

PRIME RIB


One Choice or Prime Rib roast. Have butcher cut fro bone then tie roast back onto bone rack.

Bring the prime rib roast to room temperature by removing it from the refrigerator, and allowing it to stand in a cool place, wrapped in its butcher-paper wrapping, for one to four hours. (The prime rib may be out of the refrigerator safely for up to four hours – longest time for largest roast). It is brought to cool room temperature so that the roast won’t be ice-cold in the center, and will cook evenly. 

Preheat oven to 500

Rub roast with vinegar, cover with coarse Kosher salt and ground pepper

Bake @ 500 for 5 minutes per pound then turn off oven

DO NOT OPEN OVEN DOOR for 2 hours


Remove roast, cut strings and slice. Ends will be more cooked and center will be more rare.

Horseradish Sauce
1 spoon horseradish
1 spoon sour cream
1 spoon mayo
½ spoon Worcestershire sauce

PORK AND PEPPERS



2-4 lbs Pork (tenderloin or pork chop meat, even country ribs if they’re not too fatty) 
Anaheim peppers (light green, long triangular peppers) 10-12 or so,
Salt and pepper
Chicken broth or water and bouillon
Flour
Rice
Vegetable oil


ROAST YOUR PEPPERS: Line a large cookie sheet or jelly roll pan with foil so that there is considerable excess foil on sides, which you can fold over. You'll need this foil later to tent the broiled peppers.
Lay Annaheim peppers next to each other in pan.
Place oven rack high in oven and turn oven to Broil.
Broil peppers util they are turning black on the skins. 
Flip peppers and scorch them on the other side.
When peppers are mostly black remove from oven and unfold foil, bringing it up over hot peppers. Crimp foil together, leaving a little e=vnetilation at the ends. Peppers will steam and release their skins.
When cool, remove skins and most seeds from peppers. Seeds should pull out when you pull on the stem.
Slice peeled peppers ito 1/4 inch rings. Reserve for later.

BROWN YOUR PORK: Cut fresh pork into 1 ½ - 2 inch cubes. Salt and pepper pork and toss with flour. Cook in about ¼ inch of hot  oil (use a large heavy pan if possible). To get the good flavor the pork should be nice and brown, with brown drippings forming in the pan. The yummy lies in the browning. 

After pork is browned nicely, pour chicken broth over pork until it is covered by a couple inches. Simmer  in broth for an hour or three until pork is tender.

Stir in sliced roasted peppers.

THICKEN: Make a rue of flour and cold water, about 1 c flour and 2 c cold water. Whisk out lumps. 
Stir rue into hot broth, stirring to incorporate it. It should thicken to a gravy consistency. Taste the broth. If it's bland, add bouillon, salt and pepper. Add more broth or rue to get desired consistency.

Meanwhile cook rice (serve it over the cooked rice) or get some yummy soft bread to dip with. Be sure to taste the broth and make sure you have enough salt. Best when shared. 

Top with a dollop of sour cream and cilantro. (optional)

Keeps in fridge for a while, or can be frozen.

Recipe from our next door neighbor, Mama Jerimelo, via my mother Afton Hansen.

MARINADE FOR GRILLED CHICKEN


24 tenders/ 8 breasts

1 cup coconut milk

1/4 cup lime juice

2 tbsp canola oil

1/2 cup soy sauce

2 cloves garlic, minced

1/8 tsp ground red pepper

 

Mix and refrigerate for 4-24 hours- I like to use ziploc bags (doubled)...

Grill or bake chicken...

 

Peanut sauce:

2/3 cup peanut butter

2/3 cup water

1/4 cup soy sauce

2 tbsp apple cider vinegar

2 tbsp brown sugar

1/8 tsp ground red pepper

2 cloves garlic, crushed

Blend together- I like to use my food processor...

 

Recipe from Nicole Parker.

HAMBURGER STROGANOFF


1 lb. ground beef
1/2 lb sliced mushrooms

1/2 c. chopped onion
1/4 c. butter
2 tbsp. flour
1 tsp. garlic salt
1/4 tsp. pepper
1 can cream of chicken soup
1 c. dairy sour cream
2 c. hot cooked noodles

In large skillet sautee mushrooms in 1/2 cube butter. When tender transfer to a bowl to be added to stroganoff later. 

In the same skillet brown ground beef. Drain off most of fat. Stir in onions and butter and continue browning until onion is tender. 

Stir in flour, garlic salt, pepper, and mushrooms. 

Cook 5 minutes, stirring constantly. 

Remove from heat. 

Stir in soup. 

Simmer uncovered 10 minutes. 

Stir in sour cream. Heat through. 


Boil 16 oz wide noodles while stroganoff is cooking.

Serve over  hot noodles. Serves 6.


This is one of those recipes that makes for good leftovers. 

GRAMMA CONNORS SALAD


1 lb pkg PASTA
, small or med shells or short penne pasta, or little chopped off rings I don't know the name of.

 

One large jar SPANISH OLIVES (not the giant jar, not the small jar, said Goldilocks) .  Pre-sliced is good, cuz then you won't have to slice them, but I often buy them and slice myself, about four slices per olive.  Olives should have red pimiento inside.

 

One small jar SWEET GHERKIN PICKLES.  Chop into small pieces.  Slice into long quarters and then chop each slice so the size is fairly uniform.  Don't just randomly chop.

 

somewhere around One cup REAL MAYONAISE (not Miracle Whip)

 

One can TUNA (in water) or canned chicken if you don't like tuna.
Or nothing.  It's good that way too, with no fish or meat.

 

Boil pasta according to package directions.  When done to the tooth (as they say in Italy...al dente') then strain and run cold tap water over it to cool it.  Drain olives and pickles and slice. Mix pasta and greens.  Add Mayo, SALT & PEPPER to taste, and Tuna.  Cover and Chill.  Add more Mayo if pasta is dry or needs more flavor.

 

Tuesday, May 14, 2024

ACINI DI PEPE SALAD



1 cup Acini Di Pepe Pasta (cooked and blanched in ice water)
1/2 cup Sugar
1/4 t. Salt
1 T. Flour
2 Eggs
1 cup Pineapple juice
(use juice from drained pineapple)

Topping
1 can 12oz. Ccn crushed pineapple
1 can Pineapple Tidbits, drained
1 can Mandarin oranges, drained
1 can Mandarin oranges, with juice
1 8 oz. Cool Whip (Lite)
1/2 bag Miniature Marshmallows(10.5 oz. size)

Optional - garnish with maraschino cherries
Mix sugar, eggs, salt and flour in a saucepan until creamy. Add pineapple juice and cook until thickened. 
In a large bowl, pour the pudding over the pasta and let set for eight to ten hours or overnight. 
Add in the following ingredients and refrigerate three to four hours before serving. 
This will keep in the fridge at least two weeks!

                 


 Also known as Frog Eye Salad.