commonwealth

Tuesday :: Menu Planning

I am slowly dragging myself out of the weekend, as it was deliciously relaxing, even with all the heat, bugs and yardwork that we endured.  Summer decided to stick it's nose in for a few days, and I was reminded again that as much as I enjoy not waking to an alarm clock when school is out, I more enjoy not having to mow the grass in the full heat of the day.  And I need a few minutes to myself before anyone expects me to be productive.  Back to early rising I think.

So now it's time to focus on summer days with children at home.  Hmmm...  As usual, I have a rough plan for our days, a rhythm, if you will, but little scheduling.  My children and I get very cranky about scheduling in the summer.  However, I know full well, that left to their own devices, Couper and Patrick would happily plop themselves down in front of one screen or another and while away their days.  So I'm aiming for a happy medium.  Active down time.  Is that an oxymoron?  

Menu planning for the week is a little loose, as we're entering that part of the year when I rely heavily on the farmers market and the garden to fill our table, which makes for great meals and frequent improvisation - fun!  I love this time of year, to the point of wanting to try every great recipe for fresh produce, every flavor of homemade ice cream and every frosty drink concoction that I can imagine.  And the farmer's market opens on Saturday for the season!

So here's what we'll try this week:

Wednesday:  burgers on whole wheat buns, sauteed bok shoy (1st garden harvest of the season!), roasted new potatoes

Thursday:  spring rolls with spicy cucumber dipping sauce (fresh mint from the garden - hooray!), coconut rice, fruit salad

Friday:  Mom's night off!

Saturday:  Chicken salad with red grapes, walnuts and fresh tarragon (from the garden - double hooray!), cornbread, green salad (or substitute farmer's market greens)

Sunday:  Summer farmer's market feast - fresh fruit (is it too soon for cherries?  I hope not), bread, salami, cheeses, olives (OK, those I will likely have to go to Prisco's for)

Monday:  Spaghetti with chunky tomato sauce, fresh mozzarella, oregano and basil

 

 

Sunday :: Simple Gifts

Inspired from the Shaker hymn Simple Gifts, written by Shaker Elder Joseph Brackett, Jr. in 1848:

 

‘Tis the gift to be simple

‘tis the gift to be free,

‘tis the gift to come down where you ought to be,

And when we find ourselves in the place just right,

It will be in the valley of love and delight.

 

Two-Oh (my)

We met when a mutual friend wanted to introduce you to someone else.
I had other ideas.  
We still laugh about that.

I don't think I knew that night where we would be in twenty years, I don't give myself that much credit.  
But I knew I didn't want you dating someone else.
I knew I wanted to keep talking to you.  
And I knew it was different.

So on the occasion of our twentieth wedding anniversary, let me tell you this:
Yours is still the hand that I want and need most to hold.  
The laugh that I most want to hear.
The smile I most enjoy sharing.
And I still want to keep talking to you.

Twenty years ago, I married my best friend.

Sunday :: Simple Gifts

Inspired from the Shaker hymn Simple Gifts, written by Shaker Elder Joseph Brackett, Jr. in 1848:

‘Tis the gift to be simple

‘tis the gift to be free,

‘tis the gift to come down where you ought to be,

And when we find ourselves in the place just right,

It will be in the valley of love and delight. 

 

Foodie Friday :: Fattoush (or, the salad that sounds like a bad word)

I don't have a favorite word, or a least favorite word for that matter.  Words are just words to me, representative of an object or an idea, but not having any intrinsic value or aesthetic of their own.

Couper has always had words that she likes or dislikes.  I remember riding in the car with her and my mother when Couper was about 3.  Grandma was egging Couper on, saying words she knew Couper liked and introducing new ones.  I recall rhododendron was one she liked, as well as sparkle and hydrangea.  We all rode along calling out words and Couper would break out in peals of laughter.

I was making this salad for dinner the other day and Couper asked what we were having.  "Fattoush," I said.  "Fah-toosh" she repeated, and giggled.  It does sort of sound like a bad word, doesn't it?

 My understanding of this dish is that it originated in the middle east (likely Lebanon) and that it's one of those dishes that everyone claims to have the "real" recipe for, but for which a lot of variations exist.  Some fattoush recipes call for dried sumac as a seasoning, others add olives or feta, while still others use different lettuces.  What seems to be consistent is the use of pita (usually toasted), mint (dried or fresh) and some type of vinaigrette.

Fattoush with warm pita wedges and hummus is a standard summer meal here.  Round it out with some olives and sliced fruit, and you have the perfect summer evening feast.  And if you feel the need to add a very cold glass of pinot grigio, who am I to tell you no?

This salad is also a great side dish to bring to a summer picnic or cookout, as it doesn't mind sitting for a while.  The pita will soak up some of the vinaigrette, and the romaine is sturdy enough to not wilt like other, softer, greens.

I recommend using the long, thin English cucumbers here (usually found at the market wrapped in plastic), as they are thinner-skinned than other varieties and virtually seedless.  Also, I use kosher salt in my cooking, so if you use table salt, I recommend reducing the salt quantity and adjusting your salt at the end.

 We're expecting a hot and sunny weekend, and I hope yours will be enjoyable as well.  Perfect weather for lingering outside in the evening.  Be well, and happy cooking!

 

Fattoush
(serves 4) 

1/2 cucumber, diced (peeled and seeded if necessary)
1 1/2 loaves pita, cut into pieces
1/4 c olive oil
1T lemon juice
1 garlic clover, minced
salt & pepper
1 tomato, diced (or a handful of cherry or grape tomatoes)
1/4 c chopped scallions (white parts and a few inches of green)
2T chopped fresh flat-leaf parsley
3T chopped fresh mint
inner leaves of head of romaine lettuce, chopped into chunks (about 3 cups), washed and dried well

1. Put cucumber in strainer and toss with 2t salt.  Let drain for 30 minutes and pat dry (do not rinse).

2. Spread pita in one layer on baking sheet, bake at 350 degrees for 18-20 minutes, shaking pan occasionally.

3. In large bowl, whisk oil, lemon juice, and garlic.  Stir in cucumber, tomato, scallions, parley and mint.  Add romaine and pita and toss to combine.

4.  Taste greens and adjust salt to taste.

Tuesday :: Menu Planning

We're in the thick of things this week, I tell you.  I sat down on Sunday and realized that of the 9 1/2 days left of school, I would be at the school for 8 of them.  Sigh. I don't know about the kids, but I'm ready for a break.  

I am at least congratulating myself for not scheduling any doctor's appointments or car servicing this week like I did a few years ago (rookie mistake).  However, between the kids' ramped-up schedule and a very busy work week for Matthew, I've been reminding myself to keep things simple.  I mean like, "is popcorn an acceptable dinner?" kind of simple.  OK, that's a slight exaggeration, but I'm not ruling out the possibility of chucking it all one night and dining on pancakes (breakfast dinner - the kids would love it.)  

That being said, here's the plan for now:

Wednesday:  homemade pizza, cucumber and carrot sticks with blue cheese dip/dressing

Thursday:  chef's salad bar (good way to use up the last of the Mother's Day feast steak!), warm baguette

Friday:  Mom's night off!

Saturday:  Dinner with friends (a bonus Mom's night off!)

Sunday:  Shrimp spring rolls with dipping sauce, fruit salad

Monday:  Chana masala, basmati rice, steamed snap peas

Tuesday:  Leftovers/clean out the refrigerator

 

 

Sunday :: Simple Gifts

Inspired from the Shaker hymn Simple Gifts, written by Shaker Elder Joseph Brackett, Jr. in 1848: 

‘Tis the gift to be simple

‘tis the gift to be free,

‘tis the gift to come down where you ought to be,

And when we find ourselves in the place just right,

It will be in the valley of love and delight. 

 

on Time and mothering

You really do have to hand it to Time magazine.  They set out to get our attention, and by golly, they've got it.  So, what?  Everyone debates the merits of breastfeeding?  The pros and cons of co-sleeping?  The various dependency and independency issues related to attachment parenting?  And then what?

I think the problem most people have with the cover photo on this week's Time, is that they suffer under the delusion that the related article was supposed to be the springboard for a thoughtful conversation about different parenting styles, and "hey, check this one out, it's a little out there."  I don't think that's what was intended at all.  Any article entitled "Are You Mother Enough?"  is designed to do one thing: make you think you aren't.

The really genius thing about this approach is that it works on everyone.  The mothers in the article and on the cover are portrayed as nut-jobs while every other mother is left to rethink her current or past parenting choices.  And just in time for Mother's Day too.  Would you like an extra helping of guilt with brunch this year?

It's crazy-making, I tell you.  

What really pisses me off is that once again, a division is being sown among mothers that doesn't need to be there.  That's fabricated.  Most mothers, when talking honestly to each other, aren't looking to pass judgement, we're looking for support.  We're told we don't have to be the same kind of mother our mothers or grandmothers were, but we're not told what to be instead.  So we're left to figure it out ourselves.  Which is great, if everyone would stop pointing out when they think we're screwing it up.  

So here's what I think.  I think the only people who get to decide if a 3 year-old is too old to nurse are his parents (and I think mom may have a little extra sway on this one).  I think if two parents are comfortable co-sleeping with their children for a period of time, then they should do that.  And here's the kicker - they get to decide on the period of time, not me or  you, or the editors of Time magazine.  I think if a mother wants to put her child in a sling and carry them around all day, and her back can hold out, then God bless her.  

My best wishes for a very happy Mother's Day to all the mothers, grandmothers and "mother figures" out there.  It's the hardest, happiest job in the world.

Tuesday :: Menu Planning

Our pleasant spring weather has finally returned, and with it, my cooking mojo.  Hooray!  I was beginning to think I'd misplaced it somewhere, or that it had fled the premises entirely.  What a relief.  

While I like to cook, I don't like to be hurried.  I love an afternoon in the kitchen with the windows open and the radio on, steadily working my way through a list of recipes.  I generally try to have at least one day a week like this, when I can do some advance prep or prepare several recipes in one shot.  This sort of "power cooking" day makes it a much easier for me to cook using as little prepared foods as possible.  It also means if I'm staring down the barrel at a hectic week, that I can prepare some meals ahead of time to be reheated or assembled at the last minute.

This week is the calm before the storm.  We have a little over two weeks of school left, with the resulting end-of-year activities.  I fully expect the last 10 days of school will pass in a blur of band rehearsals and performances, Junior Oympics, PBIS carnival, class parties, class musical performances and general craziness.  I aim to enjoy these next few days while I can.  And here's what we'll be eating:

Wednesday:  Turkey burgers with smoky aoli on whole wheat buns, grilled asparagus

Thursday:  (Soccer practice) Orange-sesame peanut noodles, fruit salad

Friday:  Mom's night off!

Saturday:  Rigatoni with cracked black pepper, basil and fresh ricotta, salad

Sunday:  (Mother's Day feast!) Grilled ribeye steaks, baked potatoes with sour cream and chives, mesclun salad, grilled baguette, hot fudge brownie sundaes (This meal will clearly require a post-dinner walk - or nap!)

Monday:  Homemade individual pizzas with assorted toppings, veggie sticks with salad dressing dip

Tuesday:  Leftovers/clean out the refrigerator 

Be well friends, and happy cooking!

 

Foodie Friday :: Breton Butter Cake

I'm a firm believer it gorging myself on whatever food is in-season throughout the year.  It's no secret that food always tastes best when it's fresh.  And for food to be really fresh, it needs to be produced locally.  No tomato that's endured the indignity of a February train ride from Mexico or California is worthy of the name.

So if I'm going to give up eating foods out of season, I intend to enjoy them fully when they're in-season.  With any luck I'll be growing sick of the season's offerings right at the time that the next season's specialties start ripening.  In summer this means white peaches, raspberries and green beans, fall is fresh corn, tomatoes and apples, while winter brings roasted potatoes and the year's sweetest broccoli.  And spring, for me, means asparagus, artichokes and strawberries.  

A little sleuthing has unearthed a few local sources for asparagus and strawberries (here and here).  I've not found a source for local artichokes yet, and they would admittedly be pretty tricky to grow in our climate, but I've not given up hope.  In the meantime I'll over-indulge in what I am able to find.

This recipe evolved from one in the May 2002 issue of Martha Stewart Living.  The cake recipe itself is largely untouched, while I've tinkered with the accompanying strawberry compote to suit our tastes a little better.  We're divided in this family between whether it tastes more like a softer shortbread cookie or a firm pound cake.  Either way, it's very rich, and delicious.  And with two sticks of butter, I think we can add sinful to that description as well.

Just a few words about the ingredients: conventionally-grown strawberries are one of the most highly-treated crops in the world, so I recommend organic if you can find them.  Also, this recipe calls for a full tablespoon of vanilla extract, so spring for the good stuff, it's worth it. 

Breton Butter Cake

1c (2 sticks) unsalted butter, room temperature
1c sugar
1T vanilla extract
6 large egg yolks
2 3/4c all-purpose flour
1/4t salt
1 large whole egg, lightly beaten

Orange-Strawberry-Rhubarb Compote (recipe follows)

1.  Preheat overn to 350 degrees.  Cream butter and sugar until light and fluffy.  Beat in vanilla and yolks one at a time, beating well after each addition.  Add flour and salt; beat just until combined.  Do not overmix.

2.  Transfer batter to 9" tart pan with removable bottom, spread batter and smooth top. (If necessary, chill batter for 10 minutes before smoothing).  Place pan in refrigerator for 15 minutes.

3.  Remove pan from refrigerator.  With a fork, mark a criss-cross pattern on the cake top and brush with the beaten egg.  Bake until cake is deep golden brown and edges pull away from sides of the pan, about 50 minutes.

4.  Transfer to a wire rack to cool slightly.  Remove cake from pany, and slice while still warm.  Serve with orange-strawberry-rhubarb compote.

 

Orange-Strawberry-Rhubarb Compote

1 lb. strawberries, stemmed and cut into slices
1T Grand Marnier
1T orange zest 
1c sliced rhubarb (fresh or frozen)
1 1/2c orange juice

1.  Combine berrries, Grand Marnier and zest in a bowl.  Toss; let stand for 30 minutes at room temperature, if longer, keep refrigerated.

2.  In small saucepan, combine rhubarb and orange juice.  Bring to a boil over medium heat, reduce heat and simmer until juice is reduced by half, about 20 minutes.  Remove from heat and let cool (will thicken slightly).  Pour over strawberries and toss to combine. 

 

I hope you have a wonderful weekend, and happy cooking!