HOMECOMING: A DICHOTOMY OF LIFE

Saturday with my mother.   We went to Long’s Plant Farm and bought huge bright yellow mums to place on the alter at her church.   Grace, one of the resident farm cats absolutely adored mom and was constantly rubbing up against her leg or hopping up on the flower stands and walking over to nudge mom’s hand for petting and loving.   Mom's laughter at the cat’s sweet attention hung in the air.  It was a young girl's laugh - all light and tinkly – like the music from those old fashioned small rectangle glass wind chimes.  It had been so long since I'd heard her laugh in just that way and it warmed my soul to be with her in that moment to hear it once again.  The day was sunny and bright with just a hint of summer’s warmth left in it.   We headed home and spent a lovely afternoon baking Chocolate Delight and Mississippi Mud Cake for her church’s annual Homecoming Celebration the next day.  This was such a beautiful clip of time that it will remain in my heart’s memory for the rest of my life.  

Saturday with my stepfather.  Pa spent Saturday in the family room, in his recliner.  He slept most of the day.   I checked on him every ten minutes or so.  His bright blue pajamas couldn’t lift the pallor from his skin.   He had pulled the blanket up under his chin to try to get warm, even though it was 73 degrees in the room.   Pa woke up every few minutes to run to the bathroom – a horrifically constant side effect of his third round of chemo in the last two years.   Every once in a while he’d join in the conversation for a minute or two as if he was reminding himself, as well as us, that he was still with us.   I leaned over to kiss his forehead.   He glanced up at me, almost as if he was seeing me for the first time.  His eyes carry a new knowledge.  He's awaiting Homecoming as well.  As we held each other’s gaze for one splintery sharp moment, he nodded his love at me and I nodded mine back to him.   This too is emblazoned in my heart’s memory for the rest of my life.  

Baking with my mother for their church homecoming and watching my stepfather waste away from this damn cancer ~ such a dichotomy of life this weekend. 

I HAVE A STORY TO TELL

The universe has been showering me with blessings. In no particular order, here are some of the gifts that have been raining down upon me:

• My daughter took me on a cruise – my first ever – for my birthday.

• I’m taking Dave Ramsey’s Financial Peace University course. You can check out my progress at: http://www.ayearofcommoncents.blogspot.com/

• My brain has finally convinced my heart to let go of the pain and shame of years of abuse I suffered throughout my childhood and teen years.

• I realize that not only did I survive, but I’m actually beginning to thrive!

Blogging about food holidays that no except me really cares about ~ and for me, it’s simply the humor behind the day that attracted me ~ is not fulfilling that crazy ‘something’ that resides deep in my soul.

I’ve realized I have a story to tell that can help others who are or have been abused.  I know fear and shame and hiding in plain sight and secrets and ugly truths.  I know hopelessness, and shadows on the soul. I know about baby steps forward and giant leaps backward.  I know the comfort and safety found in oblivion, the faith and trust in no one and no thing.

I have a story to tell. It’s time I write it.

KOWABUNGA!!!!! IT'S NATIONAL TV DINNER DAY

The ubiquitiuos TV Dinner.  Just saying the words: now there's a walk down memory lane whether you want to go or not.  We all have our own memories of mashed potatoes still frozen in the center, mystery meat with some gelatinous glob of goo on top of it, and the most shrivelled peas in the world in that funky metal container that always made the food taste like aluminum.  So, I'll leave you to your sentimental journey and talk today about how that marvelous or murderous, depending upon your point of view, 'dinner' came about and was portrayed in the media in days long gone by.  

1954, Omaha, Nebraska. Swanson introduced the first TV dinner: turkey, cornbread dressing, frozen peas and sweet potatoes packaged in an aluminum tin with dividers for each portion of the meal. While the idea wasn’t new – other companies had sold frozen dinners years before and William Maxson’s (Maxson Foods) frozen meals were served onboard airplanes in 1944 – Swanson launched their product at an ideal time. Americans were viewing their first live, color TV programs. To capitalize on our growing love of the ‘tube,’ the food was arranged and packaged similar to how a 1950s TV set looked: a screen on the left,

                                        speakers and control on the right. 

Although the first Swanson TV Dinners sold for 98 cents, a lot of money back then, the company figured they'd sell about 5000 of these new-fangled things in the first year. Swanson’s marketing gurus definitely underestimated the American public’s desire for the convenience, the speed, the technological novelty of having a complete dinner ready in 25 minutes. Swanson had sold 10 million TV dinners by the following September. There were no dishes to wash so the family could easily get dinner done and plop down in front of the TV to watch shows like “I Love Lucy” and “Dragnet,” “Make Room for Daddy” and “Romper Room.” Celebrity figures from Howdy Doody to President Eisenhower touted the dinners. It’s said that Mamie served Dwight Eisenhower TV dinners while he watched westerns on TV. I’m sure in later years, the ads like this one playing off the popularity of “Lassie” helped to continually boost sales.

TV dinners sure made things easy for the ‘little woman.’ Don’t you just love this ad? I really do like the pink & green combo – my daughter graduated from Sweet Briar College this year and these are their colors.

Notice how happy the woman looks as she’s trying to get dinner together? She hasn’t removed her hat or gloves, and her handbag hangs so delicately from her arm, yet she's delighted to be able to get dinner on the table before King of the Castle finishes his paper (or maybe she's just glowing from cocktails with the girls?). Regardless, ya gotta laugh at the not so subliminal message here.

TV dinners became such a cultural phenomenon that in 1987, a representative tray was placed in the Smithsonian Institution to commemorate their impact on our lives. Does anyone still call them TV Dinners? I can’t remember when or why I stopped but I did. Now, I just refer to them as ‘Lean Cuisines’ or whatever brand of ‘frozen diet food’ I’m buying at the moment. Funny, though….I still eat them while I’m watching TV.

Want to celebrate TV Dinner Day? Stop by your local supermarket on the way home and pick up some Swanson Hungry Man TV dinners for your family!

And for old fashioned entertainment, check out their really retro-cool website: http://www.swansonmeals.com/ to watch old commercials and see some neat advertising pictures.

Happy Frozen Dinner To You and Yours.

Until Tomorrow......

“I personally prefer a nice frozen TV Dinner at home, mainly because it's so little trouble. All you have to do is have another drink while you're throwing it in the garbage.” ~ ~ Jack Douglas

An Open Letter to Pastor Terry Jones on the Eve of 9/11

9/10/10

Pastor Terry Jones
Dove World Outreach Church
Gainesville, FL

Dear Pastor Jones,

Did your mother not teach you that two wrongs do not make a right? Your decision to continue with the burning of Qurans to protest the September 11, 2001 attack by al Qaeda will not 'fix' what happened. Nothing can make that 'right,' Pastor Jones, and your actions will send the wrong message to the terrorists. Do you really believe they will peacefully acknowledge your protest and think, 'Gosh, I'm sorry I hurt your great nation?" In case you haven't noticed, al-Qaeda acts like a bully. Your action will cause an 'I'll do you one-better' action on their part. You are handing terrorists a built-in excuse to punish our innocent citizens, citizens who have nothing to do with your misguided protest.

Your self-aggrandizing actions will, in all probability, cause terrorists attacks to be perpetrated upon our soil in the near if not immediate future; innocent men, women, and children may be maimed or killed because you want to protest what was done to us. A way of life that so many Americans have had to rebuild in one way or another since that fateful day will be shattered.

I have news for you, Pastor Jones. The good citizens of America already protest that horrific event every day. We may not wail and weep and mourn loudly in the public eye for our nations' loss, and the loss of so many families' loved ones, but it is indelibly stamped within our hearts, souls, and psyche. For you to protest in a way that you have acknowledged will stir up radical elements is not only irresponsible but morally reprehensible. You are endangering the lives of our service men and women, and all Americans, around the globe. You are endangering the lives of your family, of those who attend the church right next to yours.

Two wrongs don't make a right, Pastor Jones. I can't figure out your motivation, or why you chose this time to protest. Why now - why not nine years ago? Why not have a Protest for Peace instead of deliberately, knowingly antagonizing terrorists? Why did you feel the need to involve the press in this? Why, when you are supposed to be a man of God, did you choose to intentionally do something so inflammatory that blood will run because of your actions?

I've heard you say that you and your flock are 'praying about it.' I would ask that you quit throwing your voice up to God so that you can listen to Him tell you not to do this incendiary thing.

"Vengeance is mine, saith the Lord." Do you remember that part of the Bible?

Do you not see the big picture? Please, don't do this.

Signed,

Catherine Thorne
Raleigh, NC

Weinerschnitzel Day - Did you know there was a vegetarian option???

OK - I'm not too sure about the validity of this food holiday but what the heck, the name conjured up wonderful memories of visits to Busch Gardens in Williamsburg, VA. We loved to eat at Das Festhaus, the 2,000 seat German beer garden replica. Besides fantastic food (OMG - you have to try the Black Forest Cake), great beer and some fantastic German wines, Reislings in particular, there's a wonderful oompah band (polka music and German favorites)that descends from the ceiling on a huge gazebo so you are serenaded by the singers/dancers while you dine. While weinerschnitzel was not on the menu last time I was there (a long time ago - I need to go back again for the food alone), Busch Gardens has something for everyone in the food category.


But back to the food. Weinerschnitzel. I just found out it was named for the city of Vienna in Austria. Weiner means Vienna in German. Hey - Vienna Sausages...little weiners. I'm getting the language connection now. Hmmm. So, it's not an original German dish. OK, learned one new thing today. However, I just can't quite wrap my head around the supposition that the dish had it origins in Italy to start with. Who knew?


One source describes Wiener Schnitzel as a classic Austrian dish made from breaded and fried veal - that's the schnitzel part, traditionally served with a wedge of lemon and potato salad. In Austria and Germany, this dish is quite popular and very easy to find; many nations have their own regional variations ranging from vegetarian Wiener Schnitzel made with celery root to Swedish style Schnitzel with gravy.


Wow - I was way off track on this one. I thought it was some kind of meat drowning in a heavy cream sauce over those spaetzle noodly-thingies.  I have to amend my previous statement: I've learned two new things today.


I'm getting hungry. I can't get to Busch Gardens tonight for some German food - anyone know of a good German/Austrian/Bavarian restaurant here in Raleigh, NC?


Until Tomorrow....


Guten Appetit! ~ The Busch Gardens Williamsburg website

National Date Nut Bread Day

Do you like dates? I think they are one sexy fruit, especially the Medjools (once the pit is removed). Even the name sounds exotic and somehow, slightly naughty. There is something adventurous about eating these luscious gems that glow due to the natural sugar crystals hidden inside. On first bite, the teeth experience a slight sweet stick (think of the old fashioned circus peanuts candy or Turkish taffy). Dates have an intensely ‘honey’ taste to them that lays on your tongue the same way velvet caresses your skin: soft, smooth and supple. Then, you notice that there is a second wave of subtle flavors that linger and warm your palate.  There’s a rich nuttiness that is familiar but not identifiable (no – nothing like peanut butter), there’s the flavor of almost burnt caramel that reminds me of the flamed sugar on a crème brulee, finished off with the impression of some sweet, warm spices. Like a good lover, there is no one particular thing that overpowers all the other equally pleasing attributes in this succulent, sticky, sweet fruit; however, the culmination of all the nuances makes for a potent taste that once experienced, will never be forgotten.


If you think about it on a rational level, date nut bread is a perfect union. The syrupy sweetness of the dates intensifies the warm crunchiness of the nuts. When this happy twosome is discovered burrowed in a warm, moist dense loaf slathered in orange cream cheese, nirvana is obtained.


To whip up something special for your significant other, click here for a fantastic Food Network recipe from Ina Garten. Her Date Nut Spice Bread with the Orange Cream Cheese frosting is delectably decadent but be warned: try it at your own risk as it has been known to cause ‘loafing around’ after dinner.  Could be the dates, could be the Cointreau, who knows?  

Give it a try.  Buy a few extra dates to feed to each other.      Slowly.      Very slowly.      Taste that sugar? Ummm, mmmm.

Until Tomorrow….


“I have long believed that good food, good eating is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime ‘associates,’ food, for me, has always been an adventure.” ~ Anthony Bourdain

National Acorn Squash Day

Squash of any kind tastes just wonderful to me. Baked or fried, in a casserole or raw as a snack, I'll eat it all. My mother was big on vegetables and I grew up eating squash (looooove summer squash dredged in flour, salt, and pepper and then flash fried in a cast iron skillet!). However, it wasn't until I was doing some research on acorn squash for today's posting that I learned a few interesting facts about squash. Thanks to www.thenibble.com for the following information:

Overview

Amid the melting pot and hodgepodge of cuisines in the U.S., sometimes you have to wonder, “What is American food?” While Rice Krispies treats and the peanut butter and jelly sandwich are uniquely American recipes, squash is something natively grown in the Americas.

The word “squash” ... literally means “a green thing eaten raw.” .... The squash is versatile. While some require cooking, others, like zucchini, can be prepared in every conceivable way: raw, sautéed, grilled, steamed, boiled, broiled, baked, fried, microwaved or freeze-dried.

...squash and gourds are actually fruits! Because they aren’t sweet, they are typically used as vegetables. But by botanical definition, fruits have their seeds on the inside. Squash are fruit, like tomatoes.

Buying and Storing Squash
The terms “summer” and “winter” squash only loosely refer to when the squash is harvested—most are available year-round. The terms more accurately group the squash by durability.

Summer Squash

Summer squash are thin-skinned and bruise easily (think zucchini), so look for firm, blemish-free ones with taut skin. Typically, the smaller ones are sweeter and more tender. Summer squash are moister—they contain more water—than winter squash. Summer squash are good for about a week in the refrigerator before they begin to soften and wrinkle. Summer squash, like zucchini, are thin-skinned and begin to soften in a week or so.

Winter Squash

Winter squash, on the other hand, have hard, thick rinds (think acorn squash). They are so hardy that you may find yourself needing a hammer to tap the knife’s handle when trying to cut one in half. This thick skin puts longevity on their side: You can keep winter squash fresh in cool, dark places for one to three months. Winter squash are drier—they contain less moisture—than summer squash. Winter squash, like acorn squash, have very thick skins that make them more durable.

Squash Tips

Avoid storing squash near apples, avocados or passionfruit, all of which are are natural ripening agents that release ethylene gas. While they are great to throw into a paper bag to aid the ripening process of other fruits like pears, bananas and tomatoes (and to quicken plant flowering), they only discolor and decay zucchini and other dark green squash.

When storing winter squash with woody stems, such as acorn, buttercup, butternut, turban squash and pumpkins, leave a 4-inch (or longer) stem on the fruit. Fleshy or softer stems, such as those found on banana and hubbard squash, can be cut to one 1 to 2 inches. This helps to retain moisture.

I can't wait for the weather to cool down (it's supposed to be in the 90's today here in NC) just a bit before I try to make my sister's truly delicious and easy Squash with Bacon and Onion recipe (thanks Terri!):

Cut acorn squash in half (usual serving is one half squash per person) and remove seeds and pith.

Place squash cut side up in glass or metal baking dish. Add water up to the halfway point of of the squash.

Put 2 slices of uncooked bacon per squash half and 1/8 cup of chopped onion and in the scooped out hollow of the squash. Add salt and pepper to taste.

Put in 350 oven for approximately 45 minutes. Carefully remove and serve immediately.

Until Tomorrow.......

Let my words, like vegetables, be tender and sweet, for tomorrow I may have to eat them.

- Author Unknown

National Coffee Ice Cream Day And Biscuits & Gravy Week - Yummy!!!!

Monday, September 6th is National Coffee Ice Cream Day so to celebrate, how about a visit to your favorite ice cream shop for a treat with your family?

Speaking of family, Biscuit and Gravy Week really tugged at my heartstrings. One of my best "growing-up" memories centers around my grandmother making me biscuits and gravy every day before I left for school. While the biscuits (made from scratch) were baking in the oven, she'd make the gravy. Funny, I can still, in my mind's eye, see her standing in front of her stove, a wooden spoon clutched in her left hand - the metal canisters and old fashioned electric percolator burbling away to the left of her and the tiny toaster oven that she used to collect all her orphaned plastic lids and stack all her meds on to the right of her.

G-ma (my nickname for her) would fry up 4 or 5 slices of thick sliced hickory smoked bacon 'til they were crisp then set them aside to cool on a pile of folded paper towels (hey - we weren't too eco-aware in the '70's). G-ma added to the hot bacon grease 1/4 cup of flour, some salt, some pepper, and a pinch of sugar then fried it. Yes, she fried the flour mixture until it had absorbed all the bacon grease and was a beautiful buttery brown color, like the color you see on the bottom of a perfectly baked biscuit.

Next she stirred in 'a little bit' of cold water to cool down the roux and get the lumps out of the flour. Her kitchen was really smelling good at this point! My taste buds always kicked in to overdrive when she'd add the Pet (and only Pet) condensed milk because I knew we were getting close to eating! G-ma would stir, stir, and stir so nothing (much) stuck to the bottom of the skillet. I remember asking her several times how much water, or salt and pepper or sugar she used but she was an eye-baller, meaning she didn't use precise measurements, and would tell me that when I started to make gravy, I'd know how much to use. Unfortunately, this was one of the rare times G-ma was wrong.

Just as soon as the gravy reached the right consistency (thick without being gelatinous), she'd lift the biscuits out of the oven. My grandmother would have me put a dish towel (the terry cloth kind to hold in the heat) on a white Correlle platter that had green swirls around the edges and then put the biscuits on the towel and cover them, tuck in the edges, and put them on the table. It was my job to set the table at this point. The whole time this breakfast dance is going on, we'd be talking about school, or how her sisters and brother were doing in West Virginia, or about her next volunteer assignment with the Book Mobile. It was just family chatter - the beautiful noise that stays with you long after everyone is gone.

G-ma would lift that huge, heavy, OLD cast iron skillet like it weighed nothing and pour that fragrant, steamy gravy into a jade green Fire King bowl (which I now have and use all the time) and plunk it down on the table. Oh, you didn't think I'd forget about that bacon, did you? G-ma would crumble the bacon strips into the gravy, she'd say the blessing, we'd eat then it was off to my junior year of high school.

I still miss you, G-ma.

Until Tomorrow....

I went to a restaurant that serves "breakfast at any time." So I ordered French Toast during the Renaissance. ~ Steven Wright