Chicken and...

Some nights, when it is tempting to turn to fast food take out, I fight the urge.  It's a battle.  I have found a way around it but purchasing a store roasted chicken and sides.  For a hectic Wednesday, I added fresh sliced tomato, mozzarella, olives and marinated mushrooms from the salad bar.  Simple. Flavorful.  Fast.  The Mr. and I were Fed Well.

Easter 2013

While it may be a fairly sure bet that many household celebrate Thanksgiving with turkey, all bets are off when it comes to the other holidays.  America, celebrated for our differences, enjoys a variety of menus on special occasions.  However, as readers may know, my family loves a good tradition and Easter breakfast/brunch is no exception.  A few dishes or a new cocktail may be swapped in or out, but the core is always something to count on.  This year, in addition to the traditional Mimosa, pineapple juice was offered as well.  I loved it.

Something so appealing about a pretty drink...

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Colored hard boiled eggs are a requirement.  Love the personal touch that can be added with writing a name in crayon or a drawing or sticker.  The cute bunny holder was new to the table last year.

Ah, Easter Bread.  No respectable Easter can occur without it.  (See previous post for "how-to")

Kielbasa.  Maybe not something found on many tables on Easter morning, but I don't ever remember an Easter without it.  My mom always has Hillshire Farm.  A few years I also brought kielbasa from a Polish deli and this year my brother-in-law brought some from a German store.  Mom prefers the Hillshire.

Ham.  Perhaps the more widely recognized part of the menu.  While some have a preference for spiral or honey or fresh, it really doesn't matter that much to me.  Ham = yummy holiday.

We ALWAYS have pierogies.  Mrs. T.  Always potato and cheese.  ALWAYS.  Ok, well, except the year I made potato pancakes and maybe one other time, but otherwise, ALWAYS.  This year, my brother-in-law also brought sauerkraut with mushroom filled and potato and cheese (I think they were from the same place as the kielbasa, but I'm not positive).  I am not a fan of cabbage in any form except cole slaw, but the pierogies were a hit.

Older son's girlfriend (I don't use names to protect my friends and family) made these cute and tasty cupcakes.  

And, from Jones Farm, we enjoyed a heavenly carrot cake as well as this "better than vacation" key lime pie.

Many years we have played kickball or flew kites.  This year after the plastic egg hunt it was a bit of batting practice with a softball that eventually exploded.  Fun times.  Family together.  Fed Well.

Traditional Bread - Don't Dare Call it Raisin Bread

As long as I can remember, bread has been a part of Easter celebrations.  My great grandmother used to make an Easter Bread and while it did contain raisins, it was NEVER to be called raisin bread.  Everything is a bit of a blur beyond that as far as great grandma's version, but the last 30 years or so of my mother's version are a bit clearer.  Most years my mother and sister have done the baking and I try to participate when my schedule permits and for the past several years, a great aunt assists as well when she visits from out of state.

The recipe morphed from one found in this cookbook:

and it looks something like this without the icing:

Though baking requires careful measuring and precise direction, my mother uses this particular recipe as a guide only.  All materials are gathered in advance including not only ingredients but bowls and pans for the number of loaves we will make in an assembly line style.

First, flour and yeast are placed in a fairly large bowl...

which is then actually transferred to the mixing bowl.  Looking back...why not measure the dry ingredients directly into the mixing bowl in the first place?  Don't know.  Don't ask.  Tradition?  Doesn't matter because one bowl per loaf is still needed.  It will make sense at the end.  Remember, I am the last person in the family who should be baking.  Yeast scares me and don't ask what I think about all that rising then punishing the dough for rising then asking it to do it again....what?

Then, butter, sugar and milk are melted in a small saucepan over low heat.  My mother shared a story from her early bread making days which involved the bread not rising and her being told by a woman of the next generation that it was likely due to the butter mixture making the yeast too hot.  See, yeast is temperamental and unreliable.  I don't trust yeast.

The warm mixture is gently stirred into the flour and yeast.  An egg is lightly whisked in a mixing bowl then poured into the mixing bowl of all other ingredients which is next whirred around with the paddle attachment for a few minutes.  If needed, add more flour before dumping into the original bowl.

Raisins are then added - regular and yellow.

The mixture is then kneaded...

and kneaded...

until finally it forms a ball.  Then it is allowed to rest and rise once tucked in (ok, just cover it - I'm trying to be poetic).

Once it rises to double it's original size it is kneaded again or punched back down into submission then given a chance to rise again.  

The bread bakes and I make inappropriate religious jokes regarding the celebration of the bread rising.  We each are given a loaf of the holiday bread to enjoy with our own families and we all enjoy the finished product when we are together on Easter morning.  Ok, I may just pass the tradition on to the next generation.  My sons may enjoy punching the dough back down after it rises.  Carrying on tradition leaves us feeling Fed Well.

Do you Dress up for Family?

We dress up for work and special occasions, but most of us prefer I think to dress for comfort.  Is your dining room table your special occasion table?  Platters and serving dishes for holidays and family events only?  

For the most part I place the evening's offerings into serving bowls or onto plates.  It is actually more rare for me to leave a pot on the stove with a spoon in it and say, "help yourself."  Is it because of the way I grew up?  Is it habit now and just how I think dinner should be?

Recently I bought a simple, plain white rectangular serving platter and it has become my new favorite table accessory.  

One Sunday dinner was roast chicken with broccolini:

Another Sunday dinner was a pot roast with onions served with asparagus:

What's your system?  Do you serve from the stove?  Make plates?  Eat from a take out container or go out for diner?  How do you feel Fed Well?  For me, happiness was found with a reduced/discounted price $5.00 platter.

Breakfast for Good Causes

Is any meal really safe from blogging?  Why would it be?

Breakfast with the lady friends...always fun.  Breakfast with the lady friends, the Mr. and one of the lady friend's man and to benefit the local volunteer fire department = win/win.  PLUS an opportunity to buy chances - Bonus!

All hands are on deck at this local fundraising event.  Volunteers prepare and serve the food and the Boy Scouts also join in and help clear and set tables.  Plenty of activity.

In the middle of it all we talk about one friend who will be beginning a new chapter. After 34 years of working in one place, she will be starting over and though it was not her idea, it will likely be an exciting and probably more lucrative venture.

The food is served family style and simply placed in the middle of our large round table.  We pass the plates to each other then condiments.  

Funny thing, we can even compare notes on local fire company pancake breakfasts.  While this particular fire house has a room dedicated to holding parties and events like this, I have to give my local fire company the edge for food and variety.  My fire company offers three types of pancakes; blueberry, plain and chocolate chip as well as made to order omelettes, and POTATOES although it is served buffet style.

I have to say, it's the feeling of being Fed Well in the company of good friends, not the location or even the actual food that matters most.  I realized after I posted a group picture of us on Facebook that a dear friend was left out who returned to the area last year after moving out of state for a few years.  Trust me, she will be first on the invite list for the next fun breakfast!  Thank you to all the volunteer fire department members, Ladies Auxiliaries and ambulance corps.  Cheers and hoping you find yourself Fed Well.

Scallops in Garlic Cream Sauce

Sometimes I just have a craving and make up the rest as I go along.  I wanted scallops.  The fish counter was jammed and so I did buy frozen.  In the moment, it really doesn't matter.  While grocery shopping I didn't have a particular recipe in mind but knew I would at least need lemon, parsley and garlic.

I know, they are just the baby sea scallops instead of the monster bay scallops, but I am fine with it.  The trick for me is getting a hard sear on frozen anything and yes, the pan is a little crowded.  My solution, as the juices collect, I strain everything over a bowl and reserve the juices until I am able to crisp the edges of the scallops.  I season with salt, pepper, and Old Bay.

I coat the scallops with flour and let it go for a few minutes in the hot pan before adding the reserved juice back, chopped garlic and parsley, some butter and half/half.  One minute the sauce was still runny so I mixed a pat of butter with flour then dropped it in.  As soon as it melted, the liquids had become creamy and smooth.

I served it over thin spaghetti and though it is not the Mr.'s favorite, he did appreciate the execution of the dish.  I will be enjoying some flavorful left-overs this week at work.  Having all four of us together for dinner was enough to leave me feeling Fed Well.

A VW Adventure & Lunch at the Phoenix Cafe

A Friday afternoon adventure, the Mr. and I had a mission in an area (Somerville, NJ) we had never been before and we were hungry.  We happened upon a quaint street lined with businesses, parked and hoped for the best.  We walked into the Phoenix Cafe  (Google Plus Info on Phoenix Cafe) and hoped for the best.

We were seated quickly and given menus.  I almost always try to order from the special listing when eating someplace new or for the first time.  I have secret theories I am not willing to share for fear someone in the restaurant business will shoot them down with truth.

Once our orders are placed we have a chance to really take in the decor.  While some may find the backs of colored paper placemats are not exactly modern art, they are a certain statement and we can appreciate it.  To me, they say, "We love to take our children here.  The food is good and not too expensive."  It also says of the manager/owner, "We enjoy our customers and appreciate them more than fancy artwork.  We want our diners to be comfortable and return."

I love this mix of old school feel and decor with a fairly modern menu.  The business people are in and out.  The Mr. feels they are a sure sign of a good meal to come.  If the local folks want to eat here when they have a choice of many eateries, it must be decent.

The Mr. orders Manhattan Clam Chowder and though my meal also came with a soup, I just knew I did not have the room for a heavy lunch today.  We had a mission to accomplish.  I did try his though and it was classic in taste and the photo really represents the flavor.  The potatoes were tender, the clams easy to find and the broth had depth (but a pinch too much salt).

For my meal, the "Baby Leaf Salad" which I imagined to be about 25% in size to the platter I was presented.  I could have served this platter as an appetizer for my hungry (and manly appetite) family.  The steak was not only plentiful, it was of a far better quality than I hoped for, nicely seasoned and tender.  The mozzarella was creamy, the tomatoes tasted fresh as did the greens, roasted red peppers and mushrooms were supporting stars of the dish.  My only minor complaint was the amount of dressing.  As readers may know, I prefer my salad naked and should have asked for it with dressing on the side.  My own error.

Readers may also remember I often tease the Mr. about being a chicken man. He almost ALWAYS orders chicken - in wraps, parmesan, marsala, grilled, in salad.  He does enjoy the occasional French Dip sandwich though and that was today's choice:

I did not try his sandwich as I had plenty of beef on my own plate, but who can ever resist fresh, golden, and crisp fries?  Not this blogger!

We walk back to the car and I am surprised to see a man dressed as a Lady Liberty.  He holds a sign that simply says, "Income Taxes."  I assume he is representing a preparer or accountant, but who can really say?

The sidewalks are cute and clean.

Time to head off to our destination.  Time for Cinderella to have a new coach.

This morning I looked into the garage to be sure it is still there.  I am feeling lucky and Fed Well.