Calamari for Kids and Celebrating Mommy's Birthday

Crispy calamari rings are the perfect starter for any birthday celebration, aren't they?

I remember the first time I snuck the tasty rings by my nephews without really defining what they were eating.  Deep fried, dipping sauce, finger food - what else does one really need to know?

Now, they are at least a close to second to mozzarella sticks for them though they are a current first place winner for me.  The two different sauces are both marinara, one with hot red pepper flakes for a bit of extra zip.

Out for pizza for my Mommy's birthday - three New York pizzas to satisfy the 10 of us and our varied tastes.

Sausage,

Plain,

and the veggie!



We talk about our days, about making the Little League playoffs, traveling and airports, weddings, the generous servings on plates that pass by for other diners in the restaurant and staying in touch with childhood friends.   Conversations are also shared about going fishing, portion control and the end of the school year countdown.

The pizzas are mostly eaten, only a few slices to wrap, since we all want to save a little room for something sweet then join in for a round of Happy Birthday singing.

I have the blondie sundae special, the blondie was warm with bits of melting chocolate and nuts.

One nephew orders the chocolate and peanut butter pie,

the Birthday Gal orders the raspberry brulee,

(cheesecake with raspberry sauce and a flame shot over the sugar on top),

and other desserts not pictured included the brownie sundae and a slice of Snicker's Pie.

No arguing, no fussing, no fighting, smiles all around - what more could my Mommy ask for in a Birthday dinner?

For Your Audio Pleasure - served with a side of Neil Diamond

Taking a closer look at childhood memories reveals we learn so much more than we appreciate at the time.  Perhaps that is the real reason we hold on to those experiences from long ago.  If I look closely enough, I can tie food to almost all of my past experiences as far back as 4 years old.  Eating dinner at a friend's house revealed a planned and seated dessert course as if we were in a restaurant.  We were rewarded with chocolate pudding in fancy glasses on plates.  My mother would have skipped this step out of practicality, "Why wash another dish that no one is going to even use?"  Agreed.


One of the first school friends of mine who joined us for dinner had never before eaten or seen french fries.  We were all amazed and talked about it for years.  What child in the 1970's has never had french fries?  The modern answer, "a healthy one."


I remember the smell of fresh lobster in a boiling pot of water drove me outside as a young girl.  I had never experienced the overwhelming strength in the aroma of seafood before and though I grew to love most fish with or without shells, I was put off for a while by this first experience.


Parents may complain of children being finicky or picky eaters, well, I had my preferences.  Pasta was to be coated in butter, never sauce and a bowl of white rice with a butter was also a favorite.  My passionate relationship with carbs has hardly diminished, but now I have moved to include multi-grain or wheat pasta with a variety of sauces.  Rice is brown and served with vegetables.


A few years older, I had dinner at my friend Michelle's.  Well, an entirely new experience had evolved.  Wine for the adults with the meal.  My family never drank any alcohol.  And, dinner music.  Purposely selected music to accompany you for your dining pleasure.  We all just sat around and talked about our day.  Crass?  Were we poor?  Of a lower social class?  Nah, just different.  The music was just the background, the family still spoke, but I couldn't take my attention off of the stereo.  I knew other television families sometimes gathered around the tv during dinner (we never did that either), but this certainly made an impression.  Years later I worked with a woman who also deliberately paired music with the evening meal and her range was from classical to modern to suit her mood.


With a family of my own, we would only choose music once or twice a year during dinner and the television is either turned off or muted.  We do enjoy a soundtrack at parties, but I tend to let the music take all of my attention if it plays during dinner.


So for the memory of my first dinner at Michelle's house, enjoy a snippet of Neil...  http://www.youtube.com/watch?v=2w-_Vtttrfc

Personalize It: Dessert

Mother's Day brunch at our house is a tradition but the menu is always evolving.  Either pancakes or french toast, an egg dish, sausage, maybe some baked goods, perhaps some lunch items.  The day always consists of gifts of flowers, an intense game of whiffle ball and of course, dessert.

A fruit salad with varying ingredients from year to year can almost always be found.  Everyone has their favorites and we try to accommodate the wish for "just green grapes please," or, "Can I have more cantaloupe, please?"  It is easier and less wasteful to allow individuals to select what they want rather than the old school of thought that children (and adults) had to eat what was placed in front of them and finish their plate. 

Our theory is more, "If you take it, you eat it," as far as waste and "Just try a bite," is the motto for new dishes.

A separate bowl of strawberries is on hand to serve with Angel Food cake or if anyone only wants some strawberries and cream or strawberries and chocolate sauce.

The chocolate sauce is a new creation this year.  I have a chocolate fountain, but for this smaller gathering of under 12 people, it is a bit fussy to use and worse to clean.  Instead, I melted semi-sweet chocolate chips in the microwave and added a bit of heavy cream then poured melted, silky, chocolaty goodness into a squeezy bottle designed to be used at the grill and let everyone help themselves.  (*Melting chocolate may also benefit from a bit of vegetable oil to help thin it out a bit - guests may be squeemish but I learned this trick from my chocolate fountain instruction book.)

Also on hand, a bit of confectionery sugar was left over from dusting the french toast.  A bit of white fairy dust for the Angel Food cake.  The small squares are mini-cheesecakes my sister brought to brunch.

Sometimes, you just want a classic combination - cake, strawberries and chocolate.

Or you may need to add a generous spoonful of homemade whipped cream.

However you build your dessert or your Mother's Day celebrations - may they be sweet and shared with loved ones so you always feel Fed Well!

Personalize It: Burgers

A burger bar or burger buffet - one of my favorite family dinners.

The way we turn simple grilled hamburgers into a bit more fun is by having as many different toppings as the personal tastes in this house demand.

I love a bit of crunch and so fresh lettuce, tomatoes and raw onion are a requirement.

I also prefer a simple grilled hamburger, no cheese.  A snappy dill pickle slice with a sprinkle of salt and pepper on a lightly grill toasted bun and my meal is complete.  

For my older son, cheese is necessary and on this day a bit of Sweet Baby Ray's barbecue sauce.  

He typically enjoys a well stacked, multi-layered, sky-high, piled with toppings burger so this was a rare sight and photo worthy indeed.

The combinations are endless and vary according to mood.  The men in the house may often have a second burger (usually with cheese) and prepared differently from the first.  

What do we talk about over a burger buffet?  The same subjects we may cover on any other weeknight - how was your day at work, what did you have for lunch, what's goign on this weekend, is Top Gear (the BBC version) on tonight?

The sweet snap and crunch of corn on the cob is always the perfect pairing with grilled meats.  Welcome back warm weather and dinner on the deck.  We've missed you both!

Scallops with Mushrooms in Cream Sauce over Linguini

Sometimes the mere mention of an ingredient ignites a craving.  A few days ago, while watching reruns of Sex and the City (it never gets old), the girls were having dinner and Samantha was expressing her boredom with New York, "It should be called Same York," she sighed.  "Even these scallops are boring." 

Miranda sampled one and said, "You're crazy and this scallop is delicious."

Had to have scallops.  I am that easily influenced.

Bought both Bay and Dry Sea Scallops to create a custom Coquille St. Jacques - Scallops with Mushrooms in Cream Sauce over Linguini.

A loose recollection of what happened in the kitchen:

Sear off scallops in a bit of olive oil and butter. 

Remove from pan.

Sautee mushrooms and shallots in same hot pan.

Deglaze - recipe called for white wine, I used a bit of chicken stock.

Parsley, salt, pepper, garlic (gently, gently)

Add scallops back in with reserved juice which resulted from searing.

Stir in heavy cream and turn down heat.

Toss with cooked linguini

Younger son had 2 friends over at the time and though one used an expletive (not to me, but to my son) to describe how delicious he felt this meal was, I appreciate his enthusiasm.

Wonder if any Sex and the City rerun marathons can be found today?

Memorial Day

The Village has held a Memorial Day parade followed by a graveside service for the past 4 years in a row.  It is a revived tradition that had fallen by the wayside for a number of years.

The parade portion is well attended by residents who line Main Street, waiving miniature American flags, children running to the edge of the sidewalk to scoop up candy thrown by those in floats or fire engines.

The marchers end at the cemetery for a brief service then the revelers continue to a large field next to an ice cream stand where the children can play in free inflatable bounce houses and a vintage car show is held.

The difference this year - a very personalized and moving memorial service at the cemetery after the parade and before the merriment.

The members of the local VFW have always stressed to residents that Memorial Day is not a day of celebration, but a solemn occasion, a time to remember those who have died for their country.

This year the speakers from the Mayor, the Town Supervisor and the VFW Quartermaster were all very moving and poignant.  The reading of the following poem by an unknown author was quite fitting:

It was the Veteran,

Not the reporter,

Who has given us freedom of the press.

It was the Veteran,

Not the poet,

Who has given us freedom of speech.

It was the Veteran,

Not the lawyer,

Who has given us the right to a fair trial.

It was the Veteran,

Not the police,

Who has given us the right to be secure in our persons.

It was the Veteran,

Not the campus organizer,

Who has given us the right to demonstrate.

It is the Veteran,

Not the politician,

Who defends our Nation

It is the Veteran,

Who served under the flag.

Who gave his oath to support and defend

The Constitution and Our Nation

Against all Enemies, Foreign and Domestic

It is the Veteran,

Willing to give his life to protect your freedoms and mine.

Whose coffin is draped by the flag.

Also this year, 2 personal stories were shared about soldiers who were from the area and buried in the cemetery where the service was held.  The meaning of the day was clear.

The services were concluded and the crowd dispersed.  Following tradition, my husband and I joined a number of neighbors and went to the ice cream stand.  The sun beat down and everyone was hot and streaky with sweat.  Children tested their parents patience as they whined for ice cream, or a hot dog they wanted to prepare with condiments by themselves, a few tempers may have flared. 

I stood in line with my thoughts still swirling around the words spoken at the memorial.  My father-in-law was a veteran, my grandfather was a veteran and if I could have a choice it would be for a more peaceful world.

I think I understand how we have made the leap from a day of honor and remembrance to a three day weekend that kick starts the summer barbecue season.  Perhaps it started in the same way many chose to not simply sit and mourn the dead, but rather celebrate a loved one's life with stories or photos of happier times. I ordered soft serve vanilla with a waffle cone in a dish (it is always served with a chocolate chip cookie as well) and took a seat in the shade.  I realized more people attended the memorial service this year than the family activities.

With much to reflect on, I finish every last bit of my ice cream - I am indeed fed well.

Al Fresco Lunch for 2

After a week or two of wet weather as I imagine must be found in the state of Washington, it was a welcome sight on the Saturday morning of Memorial Day weekend to see the sun.  However, within a few hours of attending the local Spring Artist Street Fair, Town Wide Yard Sale and Farmers Market, I was positively wilted.

My fabulous husband teased me about turning into one of the awful characters in a Snicker's commercial.  The sad part - he was right.

I gathered a few supplies at the Farmers Market to make up a very casual lunch for the two of us on the deck (in the shade)!

Oil cured olives,

Marinated mushrooms,

A 1 1/4 pound ball of fresh mozzarella (I had the tomatoes)

A beautifully prepared pear tart, (designed to be an individual serving, I did have the restraint to only eat 1/4 at this sitting - must be the heat)

On the table, some oil and vinegar,

I grilled a few slices of seedless Italian bread, bought from the same vendor as the mozzarella,

For me, an open face sandwich with a few slices of salami on the side,

For him, a more traditional approach, a closed sandwich with a drizzle of oil and vinegar,

and the bit that took the edge off - a splash of Limoncello, some ice and a bit of Sierra Mist.

Enjoy the weekend - eat outside!