Girlfriends Don't Kiss and Tell

Every so often, 4 women get together.  Women who have known each other since elementary school, but pull away and then meet up.  Life floats us along and we can't always give each other undivided attention and talk for hours on the phone the way young girls can while in school.  Women who have had to face personal hurdles, have known the joys and sorrows of life and gather every so often to talk some it over.

This time only 3 of us can make it and though we miss our one friend, we proceed.  I have been looking forward to this night for days and can almost taste my Cosmopolitan before it arrives.

One order of pork ribs,

one sausage and spinach calzone,

and a Margherita pizza.

Comfortable as an old favorite pair of jeans, we are able order what makes each of us happy, sit and chat for as long as we want.  The restaurant is only a few minutes from my house, the night is young and the meals are hot.  The portions are large enough that we all have plenty to take home.

My pizza would have certainly been enough to feed us all.  I love the thin and crispy crunch, the basil is fresh and fragrant, sweet sauce topped by the proper amount of cheese.  We talk about things I simply cannot repeat because well, we've known each other forever and the trust is worth more than sharing the stories with strangers.  It is enough to say we talk about some of the most intimate details in our lives.  Fears.  Real pain.  Yes, we talk about happy things as well, and our families, the past and our hopes for the future.  It's deep and it's light.  

We text our missing friend and let her know we miss her.

We run into people we know and when asked what we've been up to, no one really reveals a thing.  We smile and the tables are easily turned, "Not much, what's new with you?" or "How are you?"

Friends.

Friends proclaim themselves as part of your team.  They root for you. They share your triumphs and pull you out of the pits.

Friends make sure you are Fed Well.

Diner Lunch from Zippo to Vampires

The end of the work week finally arrives and a group of 4 decide to have lunch at the diner.  The four of us are an eclectic blend and the conversation bucks and throws like an unbroken, wild horse.  But, that is part of what I love about it.

We begin with one person's professed love of lighters, the fact my younger son loves a Zippo lighter, the shared agreement that the Zippo does offer something more to the senses - the feel, the sound and smell are all quite distinct in comparison to an ordinary and disposable Bic.  Who talks about this?  Us.

Then, the sharing of an unusual fantasy involving the use of stun guns on unreasonable bosses and coworkers which morphs into a confession of one wanting to use a modified "joy buzzer" on the seats of classmates when they were in school.  Odd?  Or simply odd to discuss?

We are seated in a sunny booth and are able to decide our drink order relatively quickly.  Carbonated dark colas all around.  The food decisions are a little bit slower but they are:

A Veggie burger,

a ham sandwich on toasted rye,

a tuna melt with Swiss and no tomatoes,

and a traditional hamburger deluxe platter (mine).

We talk a little bit about Lance Armstrong and his confession.  Why?  Why now?  It is not about not believing he sued performance enhancing drugs and the like, but what benefit will he reap by "coming clean" this many years later?  What damage is he trying to recover?  What is the motivation?

The next leap is to the film career of Nicholas Cage and a movie I have not see, "Vampires Kiss" from the late 1980's and now of course I will obsess until I watch it myself.

Feeling Fed Well, we return to the office and the day quickly ends.  I always enjoy our unique lunches and am already looking forward to the next.

Chatting over Chinese Food

Sometimes, coworkers simply have to talk it over.  Whether it is the after math of a recent layoff or the smallest of injustices and unfairness in the work place, we talk it out, talk it over and decide if it needs further attention or can simply be vented about then set aside.

One of our favorite places to chat is the Chinese restaurant down the street.  Who doesn't love to start with a light and flaky scallion pancake?

And of course, a cold winter day requires soup.

Traditional Won Ton,

Miso

or Hot and Sour.

My coworkers are so accustomed to letting me photograph their food, they now help position their dishes and offer the food's "best side."

Of course I had the shrimp with rice noodles.  Remember being young and loving a song or movie and listening or watching it over and over until the entire rest of your family thought they may be ill if they have to hear it ONE MORE TIME?  Well, sometimes I am that way about food.  I love this meal from THIS particular Chinese restaurant.

My cube neighbor orders the General's Tofu.  She loves it.  Next time, I am going to ask to try a piece of that tofu.  I think we're close enough now that she would allow it.

Another friend orders the shrimp with vegetables in brown sauce.  She is convinced this is all a ploy for me to take photos of everybody's chest and post them on line.  Luckily, we all know this is a pretty good joke.

Finally, an order of the General's Chicken.

We didn't solve any of the company's problems while we ate our lunch, but we certainly felt better for having vented together.  Solidarity!  Well, or at least sharing an hour or so over a meal and feeling Fed Well brings us together.

Simple Staples

Love it when a plan comes together, don't you?

In the kitchen, if the ultimate plan is to prepare just the right or slightly too much food, the second best plan is when you have ideas for the leftovers.

One night, I roasted 6 chicken breasts - yes, with skin and bones.  The skin can be removed and cooking meat on the bone really does produce more flavorful finished dishes.  Simple seasonings used were salt, pepper, oregano, and garlic in a 375 degree oven until the skin is crisp and golden.  If chicken skin could be the next potato chip flavor... well, maybe not.

One of the side dishes served was a simple salad of iceberg lettuce, grape tomatoes, carrot, celery, and green bell pepper. These were the vegetables in the drawer and so into the salad they go.

Leftovers?  Well, the chicken was turned into chicken salad in this case.  I placed a scoop on top of my salad, the Mr. had two sandwiches on toast, older son had some on a plate (he tries for a Paleo-ish diet) and younger son had two sandwiches as well.  We all had salad again and Circle Soup.  For more on Circle Soup - click here.

Keeping it simple sometimes is what creates comfort foods and in our house, keeping the conversation on a cold, dark January night equally light brings ends with us all together, gathered around the television to watch Top Gear on BBC.  It is these simple times that truly leave me feeling like I've done a good job ensuring my family is Fed Well.

Breakfast of a Champion?

Preparing for a snow storm for most people involves stopping at a grocery store and stocking up on bread and milk.  For me, a trip to Dunkin' on the way home to buy a black French Vanilla so I can reheat it in the morning and add cream and sugar is the way to go.

I no longer drink coffee daily, but for special days and some weekends, it is a fabulous treat!

To offset the calories and sugar, I pour a bowl of the most traditional cereal in the world that comes in a yellow box... can you guess?

Growing up, my sister and I were allowed to sprinkle a little sugar on top.  I used to driver my sister absolutely crazy at the breakfast table by barricading myself behind the cereal box and she could not see me.  The more I realized this annoyed her, of course, the more I did it.

Funny how simple thoughts about cereal make one wander off and I think of my in-laws and how they always had a box of the cereal with Tony the Tiger.  When our sons were young, the Mr. would complain about how much cereal was consumed and how expensive it was becoming compared to when we were young.

I enjoy my bowl of oooo's with a handful of blueberries while I enjoy a section of a book I am reading that was loaned to me by a coworker.  A slower pace.  No rush to shovel the walks as I wait for the man who plows our driveway and I linger at the table feeling Fed Well and satisfied.

Seafood Pot Pie - Crust = Improvised Seafood Stew with Boiled Potatoes

Sometimes I am inspired when watching Food Network though I do laugh along with those who poke fun of Ina Garten (Barefoot Contessa) and her slightly Martha Stewartish condescending sounding ways. However, I know she offers some wonderful recipes like...

Ina Garten's Seafood Pot Pie Recipe

Thing is, sometimes her recipes may call for ingredients that aren't as readily available as she claims or they are a bit of price range.  For the Seafood Pot Pie, I was prepared to splurge and had a whole lobster steamed at the seafood counter.

Once home, I put him on the counter and our yellow Lab, Maddy, put her nose up in the air while rapidly sniffing and trying to identify the smell.  My younger son danced around with the lobster, smiling, and saying, "I am not a crook," in his best Nixon-ish voice.

Who knew one lobster could offer so much entertainment on his own?

Next, I dismantled the creature and though his shell fought valiantly, I was able to remove all tail and claw meat.

Soon I stray from the recipe.  I soften the fennel and onion but add celery and some mushrooms.  Why not?

I coat the softened vegetables with flour and let them cook for a few minutes to ease the taste of the flour before adding clam juice and fish stock.

Time to add in the seafood;  shrimp, lobster and scallops, oh my!

All cooks together, the sauce thickens and the smell permeates the kitchen.  Here's where the detour begins - the crust.  I have a hard time with all things pastry and so I am not at all happy with my own crust, and though I keep a stash of store bought in the refrigerator it is beyond the expiration date and thus a stew is born.

Julia Child has said things in her life about cooking with confidence and basically that what happens in the kitchen, stays in the kitchen.  I've also read about chefs and cooks who create dishes based on "mistakes" they have made.  No apologies.  And so, tonight a new dish was born in our house - a seafood stew that was served over red boiled potatoes.

I accept further proof the family loved the meal and I have left them feeling Fed Well by the small amount of leftovers.  Sometimes the lack of evidence is noteworthy proof.

Twist on Grilled Cheese and Soup

I'm feeling a case of snowitis coming on.  Don't worry, it's not contagious and I don't need a vaccine.  It simply means I will not likely be leaving my house until the storm is over.  I do not panic and buy the last loaves of bread or gallons of milk but it is highly likely that tomorrow I may feel the need to bake a batch of cookies or cook something slow and low.  For tonight, it means a quick soup and a variation of grilled cheese.

Since it is a simple meal to begin with I do allow for some customizing.  My older son requests his on double protein bread with tomatoes, the Mr. prefers his with ham (we are out) but is quite happy with traditional white bread and yellow American cheese.  I feel like mixing things up a bit by using a wrap with mozzarella and tomatoes, a sprinkle of salt and pepper and treating it like a quesadilla.

The soup is equal parts chicken and beef broth with one cup of Acini di Pepe pasta.  The first time I had this simple soup I was 16 and it was served to me by the woman who for the last 25 years has been my mother-in-law.  My husband insists dishes or meals have names and so we refer to this as "Circle Soup," and it is one the entire family agrees to love.

We talk about preparation for the upcoming winter Storm Helen.  My older son has to be at his job by 4 a.m. to begin snow and ice removal.  My husband will likely have a challenging ride to work and as I mentioned earlier am planning on tending my snowitis.  Stay safe and Fed Well.

Burger Night in January

Meatless Monday?  Not in this house.  Well, not this Monday anyway.

Something about the middle of winter that simply makes one crave meat from the grill and so it begins...

Pickle slices, tomatoes and fresh lettuce are tonight's available toppings.

Corn on the cob in January?  Well, yes. it was available in the produce section of the grocery store so I decided to simply not ask too many questions.  It turned out to be quite sweet and firm enough without being tough.

French fries?  Yes.  When serving traditional grilled burgers whether middle of the winter or not, fries are in order.  While they could have been (and have been in the past) crisped in the oven, these were prepared the old fashioned way - on the stove in oil then drained on a paper towel.

We are as individual in our taste in burgers as anything else in life.  One medium/rare, one medium and I am the surprise.  I like my steak more on the rare side, but my hamburgers should be cooked more well.  Tough to please everyone.

Mondays can be tough and this one was no exception.  A dozen people were let go from my day job today. I am sure some will be on to bigger and better things, but it's still a difficult time.  The Mr. has a little added pressure at work this week with a big visit/inspection.  Our older son went to his second day of his internship and shared a brief overview of his experience.  Now, it is time to relax and appreciate that we can come home to each other and share our stories - leaving us feeling Fed Well.

Vegas Lite

Monticello Casino & Raceway Buffet

Time for a Mommy and Me afternoon and so we head off for lunch and gaming.  Don't all mother-daughters have these dates?  

Anyway, I packed my hand sanitizer and off we went.  No one should head to the slot machines on an empty stomach so first a stop at the buffet.

I wonder how popular the salad actually is among gamers?

I have to admit, I walked right past this portion...

A taco buffet.  Everything looked pristine and well tended.

I prepared a simple plate.  I don't want to feel full and bloated and honestly, I can't refuse the rice since it is not something I ever make at home.  I especially love the olives.  The sliced london broil served with au jus is quite peppery.

Mommy's plate is more diverse and yes, she has vegetables.  Me, not so much today.

We talk about work, family, our general practitioner, colonoscopy testing, mammograms... all the normal topics between mother and daughter.  Right?

A good afternoon at the machines.  My mother left with a little something and I made a donation, but a fun time was had and our time together has left me feeling Fed Well.

Garrison's

Garrison's Tavern & Restaurant

Date night.  We were going to double date with friends and see a comedy show but by the time we confirmed our thoughts the tickets were sold out.  Next, we thought the two of us would go to the local restaurant.  A 30 minute wait is kind of impossible for me to accept.  Finally, we ended up going on a little drive and pulled up to Garrison's.  No lines, no waiting, perfect.

The only problem was that neither of us knew a single thing about this establishment.  Would it be more pub/bar then restaurant?  Did it matter?  The only thing I had my heart set on was a Cosmopolitan and they are pretty commonly available.

We were seated almost immediately in a dining area where we were the only occupants.  A few couples were in the bar area and the televisions were playing the play-off game.

The Mr. can be counted on to order either Chicken Marsala or Chicken Parmigiana and so tonight it is the Parmigiana.  Although I could have ordered any one of the specials I order the last one - linguini with chicken and spinach in a creamy white wine sauce.

 

We both order the New England Clam Chowder to start.  A generous portion, loaded with clams and potatoes, is served with a little packet of oyster crackers.  By the way, my Cosmopolitan was perfect!

 

Fresh salad, served without bread to my husband's disappointment, arrived with dressing on the side.  I eat my salad "raw" and so I gave my dressing to the Mr.  I enjoyed the mix of greens with spinach topped by red onion, tomato, cucumber and shredded carrot.

My dinner special is steaming hot when it arrives.  I ask for a spoon to assist in pasta twirling.  Again, the portion is generous for me.  The spinach is delicate, the chicken is moist and tender, the linguini cooked al dente and the creamy sauce allows the garlic to come right to the front of the line.  For me, that is fabulous.

I did not sample my husband's meal as I was quite happily enjoying my own.  He simply could not eat it without some bread and our server smiled and brought him a few slices of bread (without butter or oil).  The Mr. likes what he likes and for him the portion was not enough pasta and not enough sauce.  When I asked him if he would return he smiled and answered, "If you wanted to."

A group of young ladies were seated in our area.  I listened as they ordered paninis and burgers.  Perhaps he would have enjoyed a good burger instead?  The dining room continues to fill as 3 other tables are seated - maybe we were just too early for Garrison's though the first restaurant we visited already had a 30 minute wait.

Dessert was an absolute win!  An apple cheesecake in a crispy tortilla served with whipped cream and a strawberry.  Fabulous.

We had a lovely date night.  Enjoying each others company and keeping up on date nights after over 25 years of marriage is quite important to maintaining Mr. & Mrs. Fed Well.

Mexican Take II

Layoffs or restructuring or the elimination of positions, whatever way you would like to sugar coat the fact that a certain number of people I have worked with for the last 5 years are going to lose their jobs on Monday (maybe it's me) has put enough stress on me this past week that I feel I could snap - emotionally and physically.  Best way to escape?  Out to lunch, Mexican in fact, with one of my coworkers.

I am so excited for guacamole I think I clapped my hands at the table.

I love how creamy and perfectly ripe the avocado is every time we order it.  The fresh cilantro, which I am becoming used to but wasn't always my favorite, is a bright flavor and I enjoy it so thoroughly I can identify each flavor in the mix; onion, tomatoes, a pinch of salt - so fabulous!

While we talk over the impending doom and gloom, we can't help but continually guess about who will lose their job.  At the same time, our supervisor will be celebrating her 25th anniversary with the company next week.  Ill timed?  I'd say.  But, these things can not be helped.  I'm searching my memory for the best story to contribute on party day.

I have 2 favorite orders at this particular restaurant - either the beef burritos or the shrimp tacos.  Taco day it is.

A few tables are pushed together to accommodate the large group also dining.  They are from another local business and I notice out of the 12, only 2 are women.  I cannot tell by their clothing what kind of work they do, but they are wearing ID badges.  A gentleman gets out of his chair, gives a brief speech and congratulates another man for his 25 years of service then presents him with a framed award.  Maybe people really do stay loyal to one company for a lifetime.  My own husband has been with his employer for 26 years now but would love to retire and find a second job (he's been looking for about 18 months with no success).

Lunch is over and we head back to the office.  I am still edgy and can't wait for this round of headcount reduction to be over.  I'd like to think the people who are let go will move on to bigger and better things while remaining Fed Well.

Bad Girl Breakfast

A squishy hard roll, a scrambled egg and bacon.  A moment of silence please to honor this most perfect, yet highly unhealthy or at least lacking in nutrition breakfast.

Because I order it so rarely, I have affectionately named this treat, "The Bad Girl Breakfast," when talking with one of my co-workers and she knows exactly what I have ordered.

I have been cutting out the sweets and am on the treadmill faithfully every other day and continue to increase speed (don't tell anyone I was jogging the other night when no one was home) and adjusting the incline for bursts of extra work.

Honestly, I believe in moderation.  I do prefer fresh and raw produce.  Am I saying all of this for me benefit or yours?  Doesn't matter, mostly I'm feeling as if I am Fed Well.