Everything okay?
Posted: January 2, 2012 Filed under: cooking, home, mood 3 Comments »
Someone recently asked me:
You sure are baking a lot and I know you. Is everything okay?
Yes. Everything is okay.
Thanks for asking.
I do bake to relax. And because I love the smell in the house.
It’s also a way for me to unplug and to just be. I need more just being.
It’s all good.
PS: The Lavash Crackers were delicious!
50 lessons and 50 blessings.
Posted: October 5, 2011 Filed under: cooking, diet, family, friends, girlfriends, memories, mood, morals, pain, parenting, procrastination, Spouse 2.0, the boys, travel, Uncategorized, work Leave a comment »What is it about big milestones that make us want to make lists?
I was planning to write about 50 lessons I’ve learned over the years and tell you about 50 blessings in my life.
I’m sure I’ve learned more than 50 things and I can assure you I have more than 50 wonderful things and people in my life.
Instead, I’m going to go all minimalist here.
I’m grateful for all the people who have taught me anything – good or bad.
I’m grateful for the people who love me. And for the people I love. I think there’s a lot of overlap there.
I’m grateful for knowledge. And for being told I’m wrong so I can try harder.
I’m over the moon grateful for my sons. And my husband.
And for the ones who’ve stuck by me no matter what.
I’m thankful for the 9am phone calls. I’m thankful for the peace in my home.
I’m thankful for my work, which I love. And the clients who trust me.
It never occurred to me that I’d be 50 one day.
Crazy, I know.
But here I am.
And I’m grateful for where I’ve been and I can’t wait to see where I go.
Life is like a Brussel Sprout.
Posted: December 20, 2010 Filed under: cooking 2 Comments »
Developed in Belgium (some say in the 1200′s) Brussel Sprouts belong to the Cruciferae or Mustard family, so known because of a four-part flower in the shape of a cross. I love ‘em. But I hate mustard. (Note to self: investigate connection between mustard and Brussel Sprouts.)
- Things you may not know. (AKA: Things you may not care about)
- The intensive cultivation of cutting all the little cabbages off the stem earned locals the nickname of Kuulkappers, or “cabbage cutters.”
- Belgians say that eating Brussels sprouts at the beginning of a meal keeps you from getting drunk!
- Germans call them Rosenkohle (rose cabbages)
- Canada got Brussel Sprouts in 1905 – monks brought them to New Brunswick.
- Nutritional values per 100 g = Calories: 34.4; carbohydrates: 3.5 g; fat: 0.5 g; water: 85 g; protein: 4 g; fiber: 4.3 g.
- Rich in calcium, iron, magnesium, phosphorus, potassium, sodium, vitamins B, C and E, beta-carotene and folic acid.
- Love this Martha Stewart-type tip from The Worldwide Gourmet: In the fall, you can buy whole stems of Brussels sprouts at the market that make a great centerpiece for a dinner party when presented whole on a platter. (Cook whole and glaze with butter.)
- You can keep unwashed sprouts in a cool place for several weeks. Basement?
- Brussels sprouts freeze well if blanched first in boiling water for 3 or 4 minutes.
- Brussels sprouts are never eaten raw.
Okay, so where is this going?
I love Brussel Sprouts, but they’re complex. Lots of layers. Hard to pick, hard to clean. But worth all the work (if you ask me). Sometimes, they can make a beautiful centerpiece. And sometimes, the house stinks for a few hours or more. You can’t take them at face value (eat them raw) but if you nurture them and cook them right, they’re a lovely delicacy.
Like life.
A stretch, you say?
Maybe.
But maybe not.
Why I bake.
Posted: July 23, 2010 Filed under: cooking, Food 1 Comment »I am not a cook. Ask anyone.
I don’t like to cook. And frankly, I’m just not that good at it. I don’t have the patience to cut things into similar sized pieces, nor do I care. I don’t like picking out just the right recipe, reading Cooks Illustrated, or having to time out components to a meal.
I’m quite fortunate that I have a husband who not only loves to cook, but makes terrific food. And considering that I do like to eat well, it’s a pretty cushy deal for me.
When Andrew is out for the night and I’m in charge, I admit I can cook a few things. Quiche, lasagna, chicken pot pie, spaghetti, scrambled eggs, hot dogs. That’s just the beginning of my vast repertoire, but think you get the picture.
Cooking stresses me out.
The opposite is true of baking.
I lose myself in it. Kneading bread is one of my greatest joys. I know what it should feel like and it’s exciting when it’s just so. Getting the crust to the exact right place before rolling it out. Now, there’s joy.
Baking is precise in its proportions. I like that. It’s order. But it’s not science to make it wonderful; that is spirit, gut, instinct.
It just is.
I’ve always baked to relax. To de-stress. It’s like therapy to me, only much, much cheaper. I mean seriously, what costs less than yeast and flour? And I don’t need an appointment, either. The kitchen is open 24/7.
And the best part is that I don’t have to eat the goods. There is nothing easier than getting rid of a rustic French loaf, an apple pie, and extra challah, or baguettes. Trust me, it’s true.
I’ve always been this way. See me here at age 11. That’s when I decided that the first thing I want when I grow up is a Kitchen Aid mixer.
And when I lived alone, single in my twenties, there’d be nights when I made a half dozen pies only to drive around the next day delivering them to grandparents and friends.
And now, in the kitchen in my new home, baking has never been better. I have counter space galore and every rolling pin and baking mat has its place.
But best of all, I have 3 teenagers to consume whatever I make. And they don’t even realize they’re doing me a favor.
This post was posted last week on Flashfree. I was a guest blogger. How fun is that?
