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!

Meat and Potatoes Men

I've always taken care of the majority of the meals, menus, planning, and food preparation in general for my husband and our two adult sons.  Though our sons are only 4 years apart in age, they have vastly different food preferences, but steak is something all the men in the house agree on.  

When it comes to potatoes though, they still have varying opinions from french fries to tater tots, mashed to home fries, some one has to give in to a level of tolerance.  I also sneak in vegetables and with the bright green season of spring, they don't really mind a little asparagus, sauteed simply and quickly in a splash of olive oil with salt and pepper.  The real trick to this meal involved the silent war being waged between my husband and our youngest son.  In summary, it was something to do with tools, the use of the garage, which rags are for cleaning what and moving each other's stuff in general.  My older son and I tried to awkwardly fill in the conversational gaps.

Onions in a black cast iron skillet are a requirement with steak as far as I am concerned.  A peaceful conversation among my family of four is just as important, but if they can't be civil, being quiet as they work it out in their own minds is perfectly fine.

As I prepare the rest of the meal, the gas grill heats up and though it seems to take forever in the rain, once it reaches temperature I prefer to time the cooking per side to about 4 minutes.  The beef is seasoned with a dry rub, salt and pepper.

It's not that we have steak that often, but I had planned it since all the men would be around the table together.  A meal they mostly agree on is rare and luckily so are quiet dinners.

As for the potatoes, I love using Bistro gravy granules from England to fill the well.  We have friends who frequently travel to England and our older son is hoping to escort them soon as well.

As he finished the last bite of his meal, our younger son asked to be excused from the table and disappeared to his room for the night.  Though my husband wanted to work it all out, I recommended a 24 hour cooling off period - yes, a manly man's time out.  

They have come to an agreement and as this blog is being written are talking as if nothing ever happened.  Though not every meal can be a celebration they are all a part of a real life with ups and downs, good memories and less favorite times.

First Farmers Market of the Season

Yes, the local farmers market does have CSA's, fresh fruits and vegetables, flowers, prepared foods from a local restaurant, local honey, live mascots of the two and four legged variety and live entertainment.  Don't they all?

For me, today was about the breads and baked goods.  I wanted them all.  If I were ever told I HAD to give up a food group, this would hurt to my core - breads and pastas are surely my life source.

Who can resist this...

and healthy varieties...

an "exotic" bread...

and the one I had to have, the one I bought two slices of after taking this shot!

Welcome back to the market, welcome back!

Next week I hope to also buy some fresh produce to top the lovely bread I select - I see fresher sandwiches and salads in my (and my families) near future.