After the Main

A lovely dinner for 2. Well, in all honesty we did some custom quesadillas in the black cast iron skillet. Me, tomato and mozzarella of course with a sprinkle of oregano. For him, sliced left over ham with cheese and tomato. The lovely part was mainly the two of us sharing stories of our day, no rush, no editing.

Although I was perfectly full, something, some other degree of the taste buds started screaming, "Sweets! Must have sweets!" To quiet my inner beast I said out loud, "I am going to have some strawberries, would you like some?"

My husband declined but I rinsed and sliced up 3 large, lush, juicy, sweet, perfectly ripe red berries and ate them on a plate with a fork. Very dignified.

"I can't believe how full I am," I proclaimed and went to the computer.

Moments later, the inner voice cried out, "NO, CHOCOLATE!"

Oh my. I thought I could head off the beast within by having the healthy sweet snack right away. It seemed to only worsen the condition. The left-over Easter candy did not help by answering, "Smaller than snack size, just bite size pieces, just one can't hurt."

Really? Who can have just one? Well, one of each...

What's one to do?

Kitchen Gadgets + Simple Things

I absolutely HAD TO have the Cuisinart food processor. HAD TO. Like a child jumping up and down, practically shrieking, "I want one of THOSE!" Once received it sat on the kitchen counter for almost a year, unused, and I was terrified.

Afraid I would have to face the recipes I put aside with excuses, "I don't have time to do that," or "I don't have a food processor, so..." Afraid I might make something awful. Afraid I might cut myself cleaning it (ok, that was a small and lame factor, but it crossed my mind nonetheless).

Finally, I decided to make potato pancakes and put the potatoes through with an onion. How hard could it be? It took two of us to snap all of the pieces properly in place and set the wheels in motion, but once started, I wanted to simply put vegetables through the chute and see what else would happen. The pancakes were a long forgotten memory when I decided to try again.

"Not sure what to make for the night before Easter dinner. I am making a chicken and salad," said my sister.

"I can make a side if you want," I volunteered with no plan what-so-ever.

I scrolled through Food Network ideas, flipped through my latest Rachel Ray magazine with a cover featuring fall vegetables, then back to the computer. Zucchini Fritters. Hmmmmm. I can use the food processor!

3 zucchini

1/2 onion

sprinkle of flour

salt

pepper

mix to combine

drop generous wooden spoonfuls of mixture into hot oil

in a cast iron pan and watch the magic happen!

I could have easily doubled the recipe to make enough for the crowd, but alas, I had only those 3 zucchini. What to do? Take out another fancy gadget I had to have...

Used only for "special" occasions for cutting vegetables on a crudite platter or for making cucumbers look extra fancy on toasted baguette with horseradish mayo and roast beef (another fabulous recipe for parties from a girlfriend) - but I am off track. What says spring more than fancy cut and raw carrots? Seems unusual, however, I know as a child I strongly preferred raw veggies and hoped the next generation agreed.

The next most spring-like vegetable I could think of was of course, asparagus. Simply seasoned with salt, pepper, a touch of olive oil then roasted. Yum!

We feasted on Easter Eve, a family gathered and happy, what better way to feel Fed Well?

Hudson Valley Restaurant Week 2012: Il Cena Cola

Click on the link:

http://food.lohudblogs.com/2012/03/26/il-cena-cola-in-newburgh-hudson-valley-restaurant-week-2012/

Hudson Valley Restaurant Week 2012: Bistro Lilly

http://food.lohudblogs.com/2012/03/25/bistro-lilly-in-goshen-hudson-valley-restaruant-week-2012/

Wish I'd Read This Sooner...

http://www.nytimes.com/2012/02/01/dining/a-mother-lets-her-sons-do-the-cooking.html

Would still work and possibly end those, "What's for dinner tonight?" conversations...

First Quesadilla

For me, magic begins with mozzarella cheese and tomatoes. I believe they should be incorporated into one's life in as many ways as possible. Omelets, as grilled cheese, on grilled bread as bruschetta, a side salad, and now a quesadilla.

My younger son has his own quesadilla maker and I am shy to admit I have never tried one. The family loves grilled chicken and cheddar, but that has never been one of my favorite combinations and so I'd just skip it. I know I could have at least tried plain cheese and yes, I understand it's very popular, I'm sorry.

Last night I watched Giada put together a cream cheese and honey spread then layered thinly sliced turkey and apple slices with cheddar into a wrap, rolled and grilled. Hmmm. A bit more creative. A bit more appealing.

As the snow fell today, gently and feathering down as if in slow motion, I was on the treadmill with my trusty companion, Food Network. Giada. A Pavlovian response, "I want a quesadilla." I asked my son to give me the details for using his quesadilla maker and he offered to instead prepare it for me. Oh joy of joys! I quickly assembled my ingredients, sliced tomato and mozzarella, sprinkled in parsley, salt, pepper and a bit of garlic powder. I am in love. And the quesadilla was delicious.

October Snow Storm = Grilled Cheese on Sunday 2 Ways

Somehow, the planets, stars and atmosphere aligned in such a manner the East Coast was pummeled with an October snow storm. Not just a few flurries or flakes, but a full blown, volume on 10 Nor'easter.

The Autumn leaves mix with a heavy wet snow... is it pretty, scenic or simply an anomaly?

The last of the blooms suspended in the cold, then covered in snow which quickly melts away, drip by drip in the strong sunbeams under a magnificent post-storm blue sky.

Snow crystals melt into droplets, the wind whips them along and it sounds like a second snowfall.

Walk along pathways, young trees bend in a full bow. Yes, a tree can fall in the woods, no one can hear it, but yet it exists. Still adorned with brilliantly colored leaves, boughs rest upon the winter white carpet. The calendar really does still say, "October."

It is the pine tree who seems most comfortable sprinkled in winter. A preview perhaps of a season to come, a time of jingle bells, rosy cheeks and red velvet. It is the pine tree wearing the frozen precipitation like a pair of last year's jeans, cozy and familiar.

Done wondering about with the camera, a hungry growl begins and it brings a question, "What to eat?" Well, snow fall comfort food menus do include grilled cheese - don't they? For him, squishy white bread from childhood with a layer of ham and American cheese.

For her, the less traditional with a touch of nutritious upgrade. Multi-grain bakery bread with a fairly thick layer of tomatoes and melty, magical mozzarella. The breads are crusty and crisp. The cheese will burn the mouth and skin if not eaten with care.

Many are without power, cell phones are not working reliably and the forecast for the week ahead includes temperatures reaching the mid-60's by mid-week. Perhaps the holiday bird will be barbecued rather than stuffed and roasted under a rainbow filled sky or a harvest moon.