CityMama

NaBloPoMo Recipe #30: Hooray it's over!

National Blog Posting Month is ovah! I made it! Whew!

While I fell short of posting a recipe every day (I think I missed 4 days total), I did manage to post something every day. I want to end this month with a recipe, though, and when I got to thinking about it, I couldn't decide what to post. I wanted it to be sort of momentous as this is the last day of my NaBloPoMo recipe deluge, but what to pick?

Then it dawned on me. In celebration of Family Food and on the occassion of it's shuttering, I'm going to choose the very first recipe I ever posted on that blog. I started that blog because I wanted to show that even though you have kids, you can still cook fast healthful meals that don't rely on boxed, canned, or frozen processed foods. I began the blog talking about my philosophy of cooking, getting organized and sharing simple basic recipes like an easy marinara sauce.

And so, from the May 2005 index (the month I started the blog) comes this tutorial for making salad dressings. Enjoy!

Continue reading "NaBloPoMo Recipe #28: Chicken Tortilla Soup (perfect for a soup party)" »

November 29, 2007 in Can we talk about me for a sec? , City Stories , CityGirls , CityMama , The Bunny Show , Wallie Inc.

A new CityMama is born

Now that we've got our soft launch behind us and the kinks worked out, I'd like to "formally" welcome everyone to the new me. Pull up a chair and sit, why don't you?

The decision to fold Family Food, my food blog, into CityMama was about a year in the making. Actually, maybe even a little longer than that. I've been seriously blogging since 2004, and somewhere along the way, I decided that the focus would be less on my kids and more about my life in general.

When you have one child, it's easy to focus are your blogging time and attention on that one child. They are the center of your world, the stars of the show. Their photos plaster your blog. They are so cute, how can you resist sharing that cuteness with the world? When you have two or more children, you suddenly think about devoting equal time to each, and being fair. At least I did. And I knew that I probably never be no matter how hard I tried. That realization combined with an effort by me to reclaim a shred or two of privacy in my life led me to the decision to focus less on my girls and more on our world.

I will miss seeing my sweetpeas in the banner at the top of my blog. Their photo made me smile and made my heart swell with pride every day. And I admit having a twinge of "buyers remorse" not seeing them there anymore. They are still here, though in the background, as I strive to present a fuller, more rounded (no pun intended) picture of our world.

Our world includes many things: the usual packing of lunches and school runs, the carting to and fro from gymnastics to soccer to birthday parties. But it is also informed by me: a 38-year-old woman who unabashedly loves pop culture, who is a serious media junkie, who can be easily distracted from almost anything by the words, "Want to go to Target?," who loves to cook. Mostly who loves to cook. More than anything.

I considered shuttering CityMama completely and only focusing on Family Food, and about a year ago I almost did, but then I started question why my food blogging and "CityMama blogging" (for lack of a better term) needed to be separate. Both blogs seemed to serve different purposes, but in the end I decided that they both defined me. So why couldn't they be combined? The answer to that question for me is here, in the new CityMama. These are the stories of our lives, captured forever for Bunny and Wallie, combined with what I cooked along the way.

Thanks to Trish for inspiring the tagline: Always Cooking Something Up. She's won the contest and will receive the prize consisting of "Random Crap PR People Send Me," although the package will be light since she lives in Australia!

Thanks also to Marlynn and Alain of Event Bliss for helping me to realize my vision. The biggest recommendation I can give them is that they worked with me—a fickle, indecisive, emotional, finicky, Libra—and managed to turn my eccentricities into a functional and beautiful site. (They also didn't bat an eyelash when I said, "Here's the deposit for your services, cash the check right away!") Yes, I know the script is hard to read for some, but I love it, and it's called "Jane Austen" so you have to love it, too!

So welcome to my new digs. I hope you'll stick around and keep the conversation going. There will always be a seat at the table—and a glass of your favorite libation and some nibbles—waiting for you here!

photo credit: CityMama

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November 28, 2007 in CityGirls , The Bunny Show , Wallie Inc.

"What you are now, you are not forever."

Tonight = crappy evening. Wallie was being a complete turd, and at one point, when something wasn't going her way and I wasn't relenting, she said and I quote:

I'm going to kill you then I will have no mamma. Hmph.

Hi, auditions for The Shining were held sometime back in 1979.

Yes, she's three. No, she doesn't quite understand what it means. She just knows what she hears her older sister say* and knows it's something that triggers strong emotions.

While Wallie was in her timeout, I immediately shot an email off to J. You know the one, where the subject line is "Please come home. Now." Thankfully, he works seven minutes away. And makes a mean cosmo.

I just passed the baton to J. and he is anchorman for the rest of the night. I sat down with my cosmo and my laptop looking for something, anything to read, and happened upon this post on Thingamababy.

Pretty amazing. And definitely something to remember.

*As evidenced by my previous post, Bunny is obsessed with death right now. She recently wanted to know the difference between "kill" and "die." Someone overheard our conversation.

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NaBloPoMo Recipe #28: Chicken Tortilla Soup (perfect for a soup party)

Get out your big pots, we're making soup! Lots of it!

The Sunday before Thanksgiving, we had a soup party, one of my favorite ways to entertain. I made two soups, the Chicken Tortilla Soup below and a lighter Kale, White Bean, and Sausage Soup (topped with shredded parmigiano) made with two beeyootiful bunches of kale I got at the farmer's market that morning.

My sister helped me set out platters of cured meats, cheeses, and a big bowl of crusty bread (also from the farmer's market), and a salad rounded out the meal. Set out bowls and spoons and a couple three bottles of wine and you're done. It's seriously the easiest party you will ever throw.

We invited two families and my brother and his family arrived from Oregon just in time for dinner. My pal Mary—who I always bump into at the farmer's market and finally thought to invite for dinner—brought gingery cupcakes for dessert that were so good they should be illegal.

Continue reading "NaBloPoMo Recipe #27: Easy and cheap homemade holiday gifts" »

November 27, 2007 in Blog As Baby Book , Quotable Bunny , The Bunny Show

Bunny. Today.

How do reindeer fly?
They don't really fly, Bunny. It's just pretend.
But how do they fly?
They don't fl—By magic.
What kind of magic?
I don't know.
So reindeer don't really fly?
No.
Okay. So how will Santa's reindeer get to our house? Will they run or fly?
Fly.
But you said they don't really fly. And Santa's reindeer aren't pretend. They are real.
Right. See, Santa is the only one that has the special reindeer that can fly. All the rest, the ones that don't live in the North Pole, can't fly.

She ponders that for a moment then asks, "Why can't people turn into animals when they grow-up?"

"Because we are born people. But maybe, after you die, you will be born again as an animal."

She brightens and says, "When I die I want to be reborn as a reindeer."

And, from somewhere in another part of the house, Wallie calls, "Me, too!"

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Welcome to the new CityMama!

If you are reading this through a feedreader, you might want to click over to see the big changes. Please bear with us as we fine tune. Merging Family Food into CityMama has so far been seamless, but we may encounter a hiccup or two. Now you get two! two! two! blogs in one! Hope you like it!

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NaBloPoMo Recipe #27: Easy and cheap homemade holiday gifts

Okay not so much recipes, but simple ideas for homemade gifts that may involve recipes.

Recently my pal Pamela put up a post up on the Silicon Valley Moms Blog about shopping local this holiday season. A commenter responded wanting to know (paraphrasing) how to shop local while on a Wal-Mart budget, since locally-made items from specialty shops can be pricier that its mass-produced, big-box store counterpart.

This really struck home for me because we always try to give homemade gifts for the bulk of our presents. We're not lavish gift givers anyway, and I suppose when push comes to shove, we give gifts we make as our own personal stand against over doing it during the holidays. It's not like we're against buying anything ever. We like "stuff," but we hate cheap cluttery crap and aren't frivolous. During the holidays our focus is always on family and not spending 'til we're broke. For us, it's a conscious choice to be this way.

I was thinking about how to focus more on giving locally sourced homemade gifts and I realized as I reflect back over the years of gifts that I've made that using local ingredients wouldn't have significantly increased the cost of the item.

For those looking for simple homemade gifts, I'll share my list of things I've made and given, and I'd love it if you shared yours, too!

Here goes:

November 26, 2007 in NaBloPoMo

NaBloPoMo Recipe #26: Ochazuke (Japanese Green Tea with Rice)

(I wrote this post last night.)

Only 4 more days to go until National Blog Posting Month is over. So far I've skipped two recipes, but have managed to post everyday. I haven't found it to be too much of a burden, but deciding which recipes to share has been a little tough.

As I type this, Wallie is in bed coughing. Sick. Crying. Trying to sleep. So not happy. It makes me wish that three-year-olds could eat dak yukgaejang or tom yum or pho with fresh chiles. Some probably can, just not my little sensitive girl.

Before going to sleep she requested one of her favorite breakfasts: ochazuke. It's essentially green tea poured over rice to which savory things like seaweed or small rice crackers are added. It's a dish I grew up eating, usually when I needed to settle my stomach, but I associate it with being sick and needing comfort.

You can make it from scratch simply from steamed short-grain rice (cooked in a rice cooker) and a fresh pot of green tea. Then add Japanese cucumber pickles or umeboshi plums, leftover flaked salmon or raw tuna slices, shiso leaves and seaweed "sprinkles" to your taste. Or you can do what I do most often and that is to buy an instant ochazuke mix and add your own hot water or tea.

Ochazuke mixes can be found at any Japanese store (like Nijika) or at places like Uwajimaya, Daiso or Ichiban-kan. I usually buy the Nagatanien brand easily recognizable by its distinctive color-blocked packaging, but I like to experiment with other brands (Hello Kitty anyone?), too. My favorite flavors are ume, nori, and wasabi.

Now I'm off to put some rice in the cooker so it's hot for tomorrow's breakfast, and I hope that sometime soon Wallie is able to sleep.

[photo from japanizing.blogspot.com]

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November 25, 2007 in Holiday, Celebrate!

We figure we're saving at least 25 trees

This year we're doing the fake tree thing, namely a 7 1/2-foot tall, pre-lit Douglas Fir that looks so real it's freaking me out. I've been pushing for a fake tree for years, mainly because we usually travel at Christmas and it would be easy to set up and leave for two weeks without worrying about it. This year J. finally relented because he realized that if we had a fake tree we could set it up the day after Thanksgiving and leave it up, shoot, all year if we wanted to.

It's been at least two years since I've seen our boxes of Christmas stuff and even longer since I really decorated the house for the holidays. (Again, because we are usually traveling.) As I peeked into the boxes I realized, sadly, that I didn't even know what I was looking for. I couldn't even remember what our ornaments looked like or if we even had any. What I found wasn't pretty. It was like opening a time capsule to the mid-nineties. I found a ratty-looking poinsettia-covered holiday tablecloth, red and green pillar candles, a fake juniper garland which I thought was super-cool when I got it at the San Francisco Flower Market but has since seen better days. The personalized Pottery Barn stockings that I loved back in aught-two look terribly dated now.

Our ornaments are in even worse shape: 1 box of frosted red glass balls from IKEA, the obligatory Santa-kid photos through the years, some Radko ornaments my mom gave us after we got married (still so beautimous), and that's about it.

When I was in Target today I was overwhelmed by the beautiful, coordinated ornaments they have on display. I could have a tree full of birds or musical instruments or silvery icicles and snowflakes. I imagined our tree decked out in trendy frosted grey-blue and silver and realized that while it would be pretty, it probably wouldn't be us. Because I love multi-colored blinky lights and those messy fake icicles that get everywhere. I even secretly loved flocked trees.

So up will go the sequined candy cane, the wooden apples, the plastic photo ornaments, the Hawaiian Santa, and the drug store glass balls. I'll probably get a few more ornaments this year to fill in the tree, but it will remain a hodge-podge of randomness. Kinda like the rest of our house. Which is cool.

And even though we know Xmas trees are farmed like anything else, it feels good not to have wasted a real tree this year.

November 24, 2007 in NaBloPoMo

NaBloPoMo Recipe #24: Turkey (or Ham) Fried Rice

not my photo but it still looks yummy!

Now that we've had our turkey and our turkey soup, I was trying to figure out a creative use for the turkey leftovers that didn't remind me of Thanksgiving. I perused recipes for turkey pot pies and shepherd's pies. For soups, sandwiches, and chilis, and nothing was appealing.

The thing that I love about the way we do turkey soup or jook is that the preparation is Asian and nothing like the meal that preceded it. Jook can be topped with just about anything Asian from soy sauce to cilantro. Yesterday my mom set out about 8 different toppings including XO sauce, pickled radishes, seasoned wheat gluten, bamboo shoots, and sliced green onions.

Since we had Asian ingredients on hand for the jook anyway, I thought that next up would be an easy turkey fried rice. And so it goes for dinner tonight. The kids will have this while the adults go out for...something not involving turkey!

TURKEY FRIED RICE

a little peanut or vegetable oil
2 eggs
a little sugar
1 clove of garlic, minced
1/2 onion chopped
1 stalk of celery cut in half lengthwise and chopped
1 cups of chopped turkey or ham or a combination of both
1-2 handfuls of frozen peas
4 cups of cold rice (do not use just-cooked rice or your fried rice will be a gloppy, clumpy mess)
soy sauce or oyster sauce
salt and white pepper (or black if you don't have white)
garnish: thinly sliced green onions, cilantro leaves, a drizzle of sesame oil

First make an omelette with the eggs: whip the eggs with a dash of sugar and salt + a splash (1 tsp) of water. Add a little oil to a small-medium-sized frying pan and heat on medium. When pan is heated, pour in eggs. Let set, then lift edges and roll pan so liquid egg pours under the set egg. Carefully flip (or cover for a minute) until egg is set. Turn egg out onto a cutting board and let cool. It should look like the shape of a pancake. Roll up the omelette, then slice into thin strips/ribbons. Set aside.

In a larger frying pan or wok, heat a couple of glugs (2T) of peanut oil over medium-hi heat, add garlic, onion, and celery, and saute quickly until onions are translucent. Add turkey and frozen peas and continue cooking until warmed through. Pan should be sizzling, but nothing should be burning. Turn down heat if you need.

Add the in the rice, carefully separating/crumbling it with your fingers. As the rice warms up you can break up any clumps with your spoon. Sprinkle in soy sauce or oyster sauce, about 2-3 tsps-worth (not too much, you don't want the rice to turn brown). Add salt and white pepper to taste. When rice is heated through, the fried rice is done. Return reserved sliced omelette to the pan, mix gently, then remove the pan from heat. Garnish either the entire dish or each serving and serve. Serves 4-6.

November 23, 2007 in Holiday, Celebrate! , The Bunny Show , Wallie Inc.

Thanksgiving postlude

I'm live blogging from a nail salon somewhere in Silicon Valley where Bunny and her cousin are getting mani/pedis + flowery rhinestone designs on their toes courtesy of their grandma. Did I mention I am on my laptop? What is wrong with this picture? Apparently my middle name is "Chopped Liver."

Speaking of chopped liver, it's amazing that a meal that took days to prepare took about 18 minutes to whack down. J. said he's never seen a family eat so fast. The kids were stuffed full of hors d'oeuvres so they took two bites of turkey, licked the butter off their rolls and scampered away to play.

pre-dinner/football nosh

more cheese please! (plumeria lei from Tata)

My sis and I had to high-five each other for a job well-done. Everything was yum, especially the turkey. I'm a dry-brine convert now. The herby/garlicky salt-rub permeated all the way through and made the turkey so moist and juicy. Everyone raved about it.

just out of the oven, taking a well-deserved rest

I make my gravy directly in the roasting pan. I deglaze the yummy bits with white wine and add turkey stock, drippings, and milk. Best of all, the pan is "cleaned" while the gravy is being made.

The oyster pie was under seasoned. It needed salt and some hot sauce to give it more zing. It also could have cooked for about 10-15 minutes more (I had to re-bake it). Now I know for next time. We also nixed the biscuits in favor of no-knead rolls in the holiday issue of of Martha Stewart's Everyday Food. They were beautiful and spongy, but not as tender as a kneaded roll. I would make them again, but I would sneak in some kneading next time.

stuffing, oyster pie, mashed/baked sweet potatoes

the rolls. come to mama!

Our roasted bird wasn't the only turkey at Thanksgiving. Guess whose grabby little fingers were all over my (once) beeyooteeful pies. Hmmm. My crumb topping didn't have holes poked in it when the cherry pie came out of the oven. Wonder how that happened?

As if one ruined pie wasn't bad enough...

the little stinker had to commando-raid this pie, too. Sigh!!

Lunch today will be turkey jook with cilantro and mustardy soy sauce drizzled over it and turkey sandwiches. What are you doing with your leftovers?

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NaBloPoMo Recipe #23: Turkey Tetrazzini

At this point, I can't imagine eating turkey anything, but if you are looking for a turkey recipe that has no Thanksgiving flavors (no sage, no yams, no cranberry) and is "retro" to boot, try this Turkey Tetrazzini recipe from Saveur.

I made it last year mainly because it was so weird (it calls for 1 cup of ketchup) that I had to try it. Surprisingly, it turned out to be really delicious. I may make it again this year. Once we get through the giant pot of turkey jook my mom has on the stove, that is.

November 22, 2007 in Holiday food , Holiday, Celebrate! , NaBloPoMo

Recipe for a relaxing Thanksgiving

Scenes leading up to our Thanksgiving.

J. took all the kids out of the house to give the cooks a little "piece of quiet." Chef Sis is making clam dip and prepping the cheese tray. I just took a long shower and snuck away to capture the moment.

Recipe for a relaxed Thanksgiving:

1. Sleep in. (Make arrangements with husband the night before.)

2. Get glassware, silver, napkins, etc. sorted 1-2 days before.

We are ready to rock this mofo.

3. Enlist help.

Bro chopping bread for the stuffing.

Chef Sis dry-brining the turkey.

4. Bake something yummy (then breathe deeply and try not to kill your preschooler for poking holes in the crisp crumb topping of your cherry pie).

Out of these ingredients, a pumpkin and cherry pie were born.

5. Smile and enjoy the day! Happy Thanksgiving!

I tried to talk Wallie into the sensible shoes, really I did.

A happy little cutie I know dancing in her kindergarten harvest festival.

November 21, 2007 in Holiday food , Holiday, Celebrate!

Thanksgiving Day Menu 2007

Tomorrow, our dinner will be served at 6:00PM. We're having 14 people total, all immediate family and old friends from Hawaii.

Though this year has had its ups and downs (some very "down" downs), I am thankful for my loving family, for my dear old friends, and new friends that I look forward to knowing until they are dear and old! I am thankful to live in such a supportive community. I am thankful that I have sweet, happy girls and an easy-going husband (hee!) whose favorite holiday is Thanksgiving.

To everyone reading this: I wish you all a very Happy Thanksgiving! /raising my virtual glass of champagne/ Cheers!

Thanksgiving Parade/Football snacks throughout the day:

assorted cheeses and salumi
chicken liver-truffle pate
smoked salmon and accompaniments
clam dip and chips
crudites
beer
wine
pomegranate mojitos

Thanksgiving Dinner:

Roasted organic turkey (dry-brined)
Herbed stuffing
Mashed potatoes
Gravy
Cranberry-Orange-~~Bourbon~~ Grand Marnier sauce (we were out of bourbon)
Mashed sweet potatoes flavored with orange
Oyster Pie
Caesar Salad
Sauteed fava bean greens (spotted at the farmer's market, a new thing for me)
Crunchy Broccoli Salad
Sauteed Snap Peas or Green Beans
Homemade biscuits
Champagne, Alsatian Riesling, Beaujolais Nouveau (I love this time of year!)

Dessert:

Homemade Sour Cherry Pie
Homemade Pumpkin Pie
Coffee

NaBloPoMo Recipe #21: Ahi Poke

I'm trying to keep in light in the days leading up to Thanksgiving, and since my family is from Hawaii, I'm making this today. Ahi poke is a raw fish salad that has many variations. It can be simple: just cubed, raw ahi, Hawaiian salt and a little sesame oil, or fancied-up depending on what you like in it. (I like to add chilis and avocado for a little Hawaiian-Mexican fusion.)

The recipe I share is fairly basic and you should be able to find all the ingredients where you live. Costco carries ahi but make sure it looks uniformly red. Alternatively, you can check out your local seafood market to see if they carry ahi. Enjoy!

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November 20, 2007 in NaBloPoMo

NaBloPoMo Recipe #20: Grilled Bread

Most of the time, I think the simplest things taste best. Grilled bread is a snap to make, and it tastes so good as an accompaniment to grilled fish or meat, or when used to make sandwiches. Enjoy.

one loaf of sweet batard or other rustic bread, cut into thick slices
olive oil
salt and pepper
garlic (optional)

Place bread into a large mixing bowl, drizzle lightly with olive oil, season with salt and pepper, and toss until bread is well-coated. Rub slices of bread on both sides with cut galic cloves if desired. Place on a hot grill. Grill for about 2-3 minutes per side, or just flip when bread it well-marked. Don't over cook, you want it to be charred on the outside, but still soft and chewy on the inside.

Continue reading "Meeting John Edwards: Like meeting a good friend if only your friend were running for president" »

November 19, 2007 in NaBloPoMo

NaBloPoMo...Whoops! I skipped a day

It was bound to happen sooner or later, right? Yesterday was a blur, and today is looking that way as well. My brother and his family hit our doorstep late yesterday afternoon—and I spent the day cooking for our "soup party." That left no time for blogging. (Imagine that!) I can already feel that this week will have spotty coverage as well, so there goes daily posting...I'm surprised I made it this far.

I'll be on later tonight with the highlights of last night's soup offerings, plus recipes.

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November 17, 2007 in Politics/Vote/Election

Meeting John Edwards: Like meeting a good friend if only your friend were running for president

John Edwards right in front of me

John Edwards passed through the San Francisco Bay Area last night, fresh from the lively Democratic debate the evening before and spending the day in Los Angeles supporting the striking TV writers (the only candidate to do so in person).

As I approached the event location (a house in Los Gatos, CA) with fellow MOMocrat Glennia Campbell and her husband, I suddenly felt very tired. I wasn't in the mood for socializing and hoped to duck into a corner with my wineglass and my Blackberry until Edwards' arrival. But then I thought about his schedule. How mentally exhausting preparing for a presidential debate must be. How all that traveling would wear me down to a nub. How difficult it is to be away from your spouse and your children. And how, through it all, he would still want to come to a house he's never been to to meet people he doesn't know to talk about the things that are important him. I decided to buck up and stop my internal whining.

We got our wine, had some snacks and starting meeting fellow Edwards' supporters. At one point in the evening, I found myself standing next to a man who asked me "What's the one thing about Edwards that convinced you he was your candidate."

One thing.

Hmmm.

NaBloPoMo Recipe #17: Pumpkin Soup for Thanksgiving

Before posting all these recipes, I have to admit, I wasn't all that excited about Thanksgiving, but now as my Thanksgiving-themed week is drawing to a close, I have to admit I am in a very festive mood!

The organic turkey has been ordered and we pick it up on Wednesday morning, I have the "Butter Gold" potatoes, the booze, and the pumpkin pie ingredients. The remaining things left to do are to get the fresh produce, fruit and herbs (tomorrow, Farmer's Market), my cherry pie fixings, my oyster pie fixings, decide what appetizers to serve, and get the loaves of bread for the stuffing (also tomorrow, Farmer's Market). P.S. Whole Foods will be open on Thanksgiving Day.

Bro and his family arrive on Monday and Tata (my mom) arrives on Thanksgiving Day just in time to relax before dinner. I cannot wait to start cooking.

Last year, we broke tradition and started our meal with butternut squash soup. I know lots of people do. At some point next week I will probably make this pumpkin soup to go with turkey sandwiches. This is another recipe that breaks the 6 ingredient rule that I've been striving for this month, but it's cinchy to make...otherwise I'd never make it.

PUMPKIN SOUP

Makes 6 servings. It's very rich, so you may want to serve it in dainty, handled bowls. To present it in a pumpkin tureen, scrape out a large pumpkin and bake it at 325º for about 20 minutes first.

2 tbsp unsalted butter
3 shallots or 1/2 yellow onion, diced
2 tbsp flour
1/2 tsp paprika
1/4-1/2 tsp nutmeg (I like lots, you may not)
2 cups chicken stock (boxed is perfect)
2 cups milk (lowfat okay, just not nonfat)
1 cup pureed pumpkin, canned is fine
1 egg yolk
1 cup heavy cream
salt and pepper to taste

In soup pot, cook onion and butter together over medium-high heat. Cook until shallots are soft and translucent. Sprinkle in flour and cook for a minute or so until flour isn't "raw" and butter are well incorporated. Add paprika and nutmeg and then slowly add the broth and milk. Cook until the soup is heated through and almost at a simmer, then stir in the pumpkin puree. When soup is relatively smooth, reduce heat to low, cover, and cook for about 15 minutes, stirring often.

In a medium bowl, whisk egg yolk and cream together then add a small ladle-full of soup to the egg-cream mixture to temper it. Then slowly return all of the egg-cream mixture to the pot, stirring constantly. Raise temperature to medium and heat the soup through once again but do not boil. Check seasonings. Serve at once.

Optional garnishes: a drizzle of pumpkin oil and a scattering of shelled, toasted pumpkin seeds; a dollop of creme fraiche and some finely minced chives; buttered croutons; fried sage leaves.

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John Edwards

2 feet in front of me Sent via BlackBerry by AT&T

November 16, 2007 in NaBloPoMo

NaBloPoMo Recipe #16: Turkey Day Appetizer: Artichoke Crab Dip

I you don't have love for mayonnaise, look away. There are 2 cups of it in this dip. And lots of cheese. And crab. It's either Atkin's-friendly or a heart attack waiting to happen depending on how you want to look at it.

In San Francisco, Dungeness season has been delayed because of a little environmental problem you may have read about, but if you live in the Pacific Northwest or the Northeast, perhaps you will be able to get the freshest of fresh crab. Everyone else just use what's fresh and available to you and if you must used canned, make sure it's a quality product.

This recipe was given to me by a friend who used to bring it to parties. It's from a Honolulu restaurant known for this dip, apparently they make 80 pounds of it at a time so you KNOW it's good.

RYAN'S CRAB AND ARTICHOKE DIP

If you could marry this, you totally would.

2 cups fresh (king) crab meat
2 cups mayonnaise (Best Foods/Hellman's preferred, light okay)
2 cups canned or frozen artichoke hearts (not marinated) roughly chopped
2 cups grated parmesan cheese
1 onion very thinly sliced
Lemon wedges

For serving: foccacia or other quality bread. (Flat crackers, tortilla chip and/or raw veggies are great, too.)

Combine ingredients and spread about 1 inch deep in a shallow oven-proof casserole or baking pan. Place under broiler set on high until the top is brown and bubbly. Serve with good-quality bread and lemon wedges.

Continue reading "7 songs meme" »

November 15, 2007 in NaBloPoMo

NaBloPoMo Recipe #15: Pomegranate Mojitos for Thanksgiving

Festive, pretty, and most importantly: full of sweet, sweet rum, nectar of the gods. Whatever gets you through the day, right?

POMEGRANATE MOJITOS

You can make your own simple syrup (2 parts sugar, 1 part water boiled for 5 mins.) or buy it at places like BevMo. No muddler needed, you'll bash the mint in the shaker. P.S. You may want to drink one before guests arrive to make sure it's fit for serving.

6-8 fresh mint leaves, torn
1 ounce pomegranate syrup (available at Whole Foods, Middle Eastern markets)
2 1/2 ounces lime simple syrup
1-2 ounces of rum (light or dark, whatevs)
a splash of 7-Up (yes, you heard me)
garnish: seeds from a pomegranate, thin lime slices, mint leaves

Place mint in shaker and pack with ice. Add pomegranate syrup, lime syrup, and rum. Shake hard 6-8 times. Pour everything into a tall glass and top with 7-Up. Garnish with mint leaves, lime slices, and 5-6 pomegranate seeds.

Lime Syrup: 2 parts lime juice, 1 part simple syrup (ex: 1 cup lime juice + 1/2 cup simple syrup)

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November 14, 2007 in NaBloPoMo

NaBloPoMo Recipe #14: Instead of Green Bean Casserole

Sauteed green beans are one of my favorite things to make for Thanksgiving dinner, but this side dish has an unusual twist: persimmons. I love the color contrast between the bright green beans and the deep orange persimmon.

SAUTEED GREEN BEANS WITH PERSIMMONS AND HAZELNUTS

Prepare and ice water bath (lots of very cold water with ice) in a large bowl while the beans are cooking.

Inspired by a Gourmet magazine recipe from November 1994. (I still have it.)

Ingredients:

2 pounds of green beans (blue lake or "haricots verts" variety), washed, trimmed, and cut into 2-inch diagonal pieces
2 shallots, finely chopped
1 Fuyu persimmon, ends trimmed, halved, and sliced thinly
olive oil (or browned butter if you want a richer dish)
salt and pepper
a handful of toasted hazelnuts (or walnuts), slightly smashed, reserve some for garnish

Bring a pot of lightly salted water to a boil. Add green beans and cook for about 3 minutes, until very al dente. Immediately drain and plunge beans into an ice water bath to stop cooking. When cool, drain beans and pat dry.

Meanwhile, in a large saute pan, saute shallots in olive oil over medium heat until they turn golden and translucent. Add the persimmon slices and continue cooking until persimmons are softened but not falling apart. Taste for salt. Add green beans, stiring lightly, and cook until beans are warmed through, about 5-7 minutes. Add most of the hazelnuts and toss. Cook about a minute more. Adjust seasonings. Transfer to serving dish, top with a sprinkling of hazelnuts. Serve at once. Serves 8.

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November 13, 2007

7 songs meme

I've been tagged by Glennia to share 7 songs I'm into right now. Here they are:

1. "The Mating Game" by Bitter:Sweet. I am currently obsessed with this band and the singer's voice.

2. "Umbrella" by Mandy Moore. I like the Rhianna version, too, but this is just...different. It has a 70's Melissa Manchester/Ann Murray vibe that I'm diggin'.

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Not what an unwilling co-sleeper wants to hear at 5:26 AM

"Mamma, I just made peepee in your bed."

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NaBloPoMo Recipe #13: Ridiculously Easy Parmigiano-Reggiano Pudding

I like to create memorable moments in my Thanksgiving meal either as a starter or part of the dessert. This year's meal will start with a sparkling champagne gelatin. (I'll post the recipe after I make it and let you know how it goes.)

I found this recipe for chilled Parmigiano-Reggiano pudding (also referred to as "ice cream" but it isn't sweet) at my local Italian specialty market. It's way over the top, but your guests surely won't forget it. This recipe is flexible in that it could either start or end the meal. The best part about it? The pudding itself has only 4 ingredients and is very easy to make.

PARMIGIANO-REGGIANO PUDDING (OR "ICE CREAM")

Please use fresh parmigiano: not the stuff that comes in the can or the plastic tubs. Since there are so few ingredients, you want this dish to shine by using a freshly grated wedge of cheese. If you don't, the dish will be lacking.

1 cup heavy cream
2 cloves of garlic sliced in half lengthwise to make 4 pieces
1/4 teaspoon fresh ground nutmeg
2 cups *freshly grated* Parmigiano-Reggiano
topping: aged balsamic vinegar (the good stuff)

Accompaniments: thin slices of rustic bread, grapes and/or apple or pear slices, toasted nuts.

Serves 6.

Bring cream, garlic, and nutmeg to a boil in a heavy saucepan over medium-high heat, stirring constantly. Once it comes to a boil, turn it down to low and remove the garlic with a slotted spoon. Add cheese 1/2 cup at a time stirring constantly until all the cheese is incorporated. Continue stirring until cheese is melted, about a minute or so. Remove from heat and pour into a shallow baking dish and cool to room temp. (A 1-quart baking dish will do.) Cover dish and refrigerate until cheese stiffens. Scoop out portions with a ice cream scoop (or make large quenelles*) onto 6 small plates. Carefully dot with just 2-3 drops of aged balsamic vinegar and serve with accompaniments garnishing each plate.

* "Quenelle" is a French culinary term for a small, football-shaped dumpling, usually made with forcemeat of fish or poultry. When making quenelles, make sure that the mousse is well chilled. Dip a wet spoon into chilled mousse, bring up a rounded gob, and shape the top neatly by inverting the bowl of a second wet spoon over the top. Take top spoon off and gently nudge the quenelle off the bottom spoon.

November 12, 2007 in Film

Calling all SF Bay Area Kite Runner Fans

If you live in the San Francisco Bay Area and want a chance to see the Kite Runner movie before it comes out, keep on reading.

The Kite Runner movie peeps are running a fun promotion asking people to form "kite flying clubs." Get 100 members and win a chance at a hometown screening before the movie comes out.

The club I started is at 68 members. We need just 32 more to get to 100 (but more would be great!) If you are interested in participating in the giveaway, please sign up! It's easy and only takes about a minute of your time. The deadline of November 15 is fast approaching.

Just click this link and scroll down until you find our group—the Palo Alto Kite Runner(s). (As of today, we are located on page 8 of the list of all groups.) Click the arrow to join the group and away you go!

There are some great runner up prizes as well, commemorative buttons, book marks, etc., but the more members we have the better the prizes are.

Feel free to forward this on to anyone that may be interested!

Continue reading "Mommy Wars!!! (And so begins the saga of another frustratingly bad PR pitch)" »

Mommy Wars!!! (And so begins the saga of another frustratingly bad PR pitch)

It's no secret that Me and Mrs. ~~Jones~~ PR Agency, we got a thing going on.

You know what I don't appreciate? PR agencies using the Mommy Wars to promote their client's latest book. A book that from what I can tell, has nothing to do with Mommy Wars, but oooh how that provocative term gets mothers to sit up and take notice, right?

Right!!!

Here's the subject line of an email I received last week. (Maybe you received it, too.):

The Mommy Wars: New Book addressing Staying at Home or Going Back to Work

I don't know know about you, but already my hackles? They are raised.

Let's read on:

Local Author’s New Book Addresses Hot Topic: The Mommy Wars

Stay at Home or Go Back to Work after Having Children?

I'm confuzzled. Is the book about the Mommy Wars or is it about going back to work after having children? Cuz if it's about the latter, what's the big to-do about?

Maybe the rest of the pitch will answer my question:

Continue reading "NaBloPoMo Recipe #11: A week of Thanksgiving recipes: Talkin' turkey but not like you think" »

NaBloPoMo Recipe #12: Oyster Pie for Thanksgiving

In my family, Thanksgiving always includes some form of oysters. Oysters, especially barbequed or served on the half-shell with champagne mignonette, are a special starter to every meal and pair well with champagne.

Oyster pie is another way to serve oysters for Thanksgiving and making it is much easier than it sounds. In the past I've used a spicier recipe from Martha Stewart's website, but just this week I found my mom's old recipe, written on yellowed, lined binder paper in blue ink. I'm going to make it this year for Thanksiving, but I think I still might sneak some Tabasco into it.

If your family makes this dish, please share your recipe!

Oyster pie is a rich side dish so one pie can easily serve 12 people. Enjoy!

TATA'S OYSTER PIE

36 saltines
36 (jarred) oysters* drained and rinsed (about a quart)
3-5 tbs butter
2 cups of whole or 2% milk (do not use fat-free)
pepper

1. Break 12 crackers into fourths; layer in bottom of a 8-1/4 in. round glass pie dish.
2. Arrange half the oysters on top. Dot with one tablespoon of butter, grind pepper lightly over all.
3. Repeat layering, 12 crackers at a time, until crackers and oysters are used up. Dot with remaining butter. Pour milk over all. Refrigerate one hour.
4. Preheat oven to 400º.
6. Bake 15-20 minutes or until golden brown but not dry. Be careful not to overcook the oysters. Serve at once, while hot.

Note: large oysters can be cut in half.

*Available at the seafood counter of your supermarket or at any fish market. Usually packed on ice.

[photo: eatstuff.net]

Keep checking back for more Thanksgiving recipes!

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November 11, 2007 in Holiday, Celebrate! , NaBloPoMo

NaBloPoMo Recipe #11: A week of Thanksgiving recipes: Talkin' turkey but not like you think

Which one is the turkey?

This week I'll be sharing Thanksgiving recipes and memories. I'm going to veer away from the typical recipes and share the little touches that make my Thanksgiving "my Thanksgiving." Today I'm all about the brine, the breast, and the basting.

There are moments that mark my family's Thanksgiving that seem never to change year after year: my mom making a simple Oyster Bisque as a starter, making gravy directly in the roasting pan that the turkey cooked in using broth from the boiled neck and giblets and plenty of white wine, having fresh cranberry sauce on the table, eating at dinner time.

Ever since I can remember, our Thanksgiving meal has been the most carefully cooked, "slow food" meal of the year. Nothing we used came from a can or a box, except for the occasional bag of Pepperidge Farm plain bread cubes (when we didn't have fresh) for the stuffing that was always cooked inside the bird.

And green bean casserole. Don't get me started. I'm convinced the recipe was created by Campbell's PR firm in 1983 and Americans were subliminally duped via their print ads into believing that this was always a family heirloom recipe. And people ate it up in every sense of the word.

But the turkey. It was always the centerpiece of both the day—as we lovingly tended to it—and the meal, of course.

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November 10, 2007 in Can we talk about me for a sec? , Suburban Life , Wallie Inc.

Wanderlust runs in the family

As we approach the one year anniversary of moving out of San Francisco, it's occurred to me that when January rolls around, we'll have already lived here longer than the last two places we lived (if that makes ANY sense.) Last year we spent six months living in a sublet, and then six months living in a place that we hoped to buy, but then life sent some changes our way.

At about the six month mark of living in our current house, Bunny started asking when we were going to move again. "I'm tired of this house," she'd say. "I don't like the one-level house anymore. I want stairs again."

Side note: everywhere we've lived since Wallie was born has had Stairs of Death—with awkwardly steep rises and perplexingly short runs or just lots of them to get to where you needed to go. (Notice the first set of stairs leading to our house in the photo above. Only 4 more sets to go and you're home!) Both girls became adept at scaling stairs early out of necessity, but now I've noticed that Wallie has completely lost her stair mojo.

Today over breakfast Bunny told me she was ready to move back to Portland. Her old Portland play buddies visited recently and she just now realized that they were back home.

"When can we move back to Portland," she queried.

"Well, we're planning on staying in this town for a while," I countered.

"No. I want to move back. I miss our basement playroom."

"If we move back to Portland we'll have to leave your school...your friends... Is that what you want?"

She thought about it then put forth a quiet, hesitant, "No."

Thing is, even though I have no intentions (none. no really!) of moving outside of our lovely burg, I spend a few minutes every week day dreaming about the "what if...". J. speaks of his company's outposts in Ireland or India and I find myself thinking, "I could totally do two years in either place. What an experience that would be for our kids."

Of course, we still haven't unpacked the 10 or so boxes filled with books that we packed in Portland two years ago, and my china and silver will probably have to spend another year slumbering away in its packing. We're hosting Thanksgiving this year and I keep debating on whether to pull it out. After all, our lease is up in a couple months and then what?

I know that "then what" will be to renew it on a month to month basis while re-evaluating our long term plans. I hope my biggest worry then will be finding a place to live that's in the same school zone so Bunny doesn't have to start first or second or third grade somewhere else.

Bunny's just going to have to get used to living here. ...Fickleness might run in the family, too.

I'm doing 30 days of recipes over on CityMama

Please hop on over there for the recipe of the day. It's my theme for NaBloPoMo. I'll be posting daily through the end of November, and tomorrow kicks off a week's worth of Thanksgiving recipes.

NaBloPoMo Recipe #10: Sweet and Sour Sausage, Sweet Potato, and Cabbage Soup

I'm definitely in a soup mood so here's another unusual-yet-tasty one from the Family Food archives. This, too, breaks my NaBloPoMo 6 ingredient rule but it's the weekend and it's done in about half an hour. I adapted this from a friend's recipe. I'm sorry I don't have a photo for you—when it's done it looks like a chunky minestrone.

Tomorrow begins a week's worth of Thanksgiving recipes. Hope you are having a great weekend!

SWEET AND SOUR SAUSAGE, SWEET POTATO AND CABBAGE SOUP

Don't get thrown off by the sugar and the vinegar, the flavors work really well with the sausage, cabbage, and sweet potatoes. This is my husband's favorite soup.

olive oil
2 cloves garlic, smashed
one onion, chopped
1 package kielbasa, sliced—I get mine from a Whole Foods-type grocery (or 1 package of pre-cooked sausage like Aidell's Andouille or Trader Joe's )
1 small head of green cabbage (Savoy if possible), chopped
2 medium sweet potatoes or yams (orange flesh), peeled and chopped into large (1-2 inch) pieces
2 boxes Organic Free Range Chicken Broth
2-3 tbsps brown sugar (a handful)
2-4 tbsps apple cider vinegar (2-4 splashes)

Saute onion and garlic in a couple glugs of olive oil over medium heat until translucent. Stir often. Add sliced sausage and cook through (about 5 minutes). Add cabbage and sweet potatoes and all the chicken broth. Bring to a boil and reduce to a simmer. Cook until sweet potatoes are tender, about 15 minutes. Add brown sugar and vinegar to taste—make it as sweet and tangy as you like—a cook a further 10 minutes. Serve.

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November 09, 2007 in Link Love

Friday Link Love—11/9/07

First, I can't believe it's already November 9. When I scan down my calendar, it's like Thanksgiving is tomorrow. Which reminds me, next week all my recipes will be devoted to Thanksgiving. I've been cooking my family's turkey dinner since I was 14. I've done it every which way from brined to barbecued, but the recipes I'm going to share aren't going to be the usual ones because let's face it, who doesn't know how to mash a potato? No, the recipes I'm going to share are going to be highly personal...the things my Thanksgiving meal can't be without.

I know I haven't been linking my love like I should lately, but this week, some righteous ish hit my inbox, so here we go with the sharing:

I have a post up on Kango.com describing "three perfect days with your sweetie" in the San Francisco area. If you'll be visiting San Francisco (or are coming out for BlogHer next year and want to take a side trip), please consider my suggestions!
Charlene and I have been yakking about giving eco-conscious Christmas gifts this year. Greenlemonaide, a Portland mama-owned biz, might be the perfect place to start...or at least provide inspiration for your presents. [Hat-tip to reader Courtney!]
Speaking of green, I definitely am not giving toys for Christmas this year. I'm too disgusted with the toy recall situation. Consider giving an eco-gift in the form of a donation to a worthy cause courtesy of Conservation.org.
Regarding the toy issue, join the "Not In My Cart" campaign. Toy safety shouldn't be an option, it should be a given.
Recently, I was sent samples of new Tide, Downy, and Bounce Pure Essentials. (Get your free samples here.) I've been eschewing commercial laundry products in favor of greener products, my personal favorite being Ecos Magnolia & Lily flavor for HE, front-loading washers. I have to admit that I was sucked in by Tide and Downy's new spare and "nature-y" packaging design (I'm a sucker for lots of white space.) It's meant to convey that the products are earth-friendly. Still, they got my clothes clean and didn't have a strong perfumey scent which was nice. What more can you say about detergent? (I didn't try the Bounce because my dryer manufacturer recommends against dryer sheets.)
Blogs I'm digging: Sopapilla and At Home In Rome (I read it and it's like I'm there.)

NaBloPoMo Recipe #9: Corn Chowder

Because it's cold outside.

Now that it's fall, frozen corn is a fine substitution for fresh. It's 8 ingredients (not counting salt, pepper, and water) instead of 6, but it's still a snap to make.

Enjoy!

November 08, 2007 in NaBloPoMo

NaBloPoMo Recipe #8: Cheatin' Chile Verde Chicken

Round these parts, Monday is often "Mexican Monday," where we eat Mexican or Mexican-inspired meals. My husband loves Mexican food, I have learned to love it over the years, and my kids and weird and hated it up until recently. We kept shoving burritos at them and eventually they relented. Now bean and rice burritos (no cheese!) are a staple around here, and DIY tacos (soft or crispy) are probably my girls' favorite meal.

A dish I love to make when the weather turns cold is Chile Verde Chicken. Chicken is stewed in a garlicky-tomatillo mixture until it falls off the bone. Served with rice and warmed corn tortillas, there's nothing better. But it can be very fussy to make what with cooking and peeling all those tomatillos and chiles, so what do you do when you just want to get something on the stove? You make this "cheatin'" version. I promise, it's good. And while it simmers, you can do other things.

CHEATIN' CHILE VERDE CHICKEN

Also fabulous when made with boneless pork shoulder cut into cubes.

1 small onion, diced
3 cloves of garlic, minced
(a little olive oil)
1 chicken, cut up (or your favorite parts to equal 8 pieces)
1 large can (28 oz.) green enchilada sauce (I use Las Palmas brand)
1 cup of chicken broth
optional: 2 fresh corn tortillas, cut into thin strips (helps to thicken the chile and gives it depth of flavor)

In a large heavy-bottomed pot or Dutch oven, saute onion and garlic in just a splash of oil over medium-high heat until onions turn translucent. Add in chicken and brown well on both sides. Dump in the green enchilada sauce and chicken broth, bring to a boil, then reduce heat to low and simmer for 30 minutes. Add in the tortilla strips and continue cooking 30 minutes more. Adjust seasonings. (I don't add salt to this because sauce and broth are usually salted already.) You can garnish with fresh cilantro leaves before serving if you wish. Pass lime wedges as well.

Notes: I often make this in the AM and cook it for 30 minutes to an hour while I get ready for the day. Then I turn it off and let it hang out on the stove all day, tightly covered. (You can fridge it if that grosses you out.) When I am ready to reheat it for dinner, I add in the tortilla strips and continue cooking for 30 minutes more. I always skim the fat before serving. You can remove the skin from the chicken if you prefer.

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November 07, 2007 in Toy Recall

I am so disgusted I don't even know where to begin.

These were the one thing Bunny wanted for Christmas. I saw them at Costco and made a mental note to purchase them there when I started my holiday shopping. I imagined her face on Christmas morning smiling with glee at the realization that her Mamma really was listening all those times she squealed, "AquaDots! AquaDots!" when the commercial came on. On PBS Sprout. Don't get me started.

Now I read I could have poisoned my own children because they both are so orally-fixated they would have been scooping those beads into their mouths fistful by tiny little fistful. It's water, right? What's the harm in that?

I'm stunned. I mean, I really would have bought these. And I would have poisoned my children. Or worse.

And when I read this, I CANNOT BELIEVE this great, caring, smart man is not the front-runner for president. If he gets the nomination he will win.

Tears stinging eyes. Anger doesn't even begin to cut it.

Someone's priorities are way waaaaaaaaay outta whack, and ~~I want to know who that is~~ I just found out that her name is Nancy Nord. Consumer Product Safety Commission my @ss.

PLEASE SIGN THIS PETITION TO GET RID OF NANCY NORD, HEAD OF THE CPSC. She has accepted perks (like travel) from the toy industry and has resisted congressional efforts to empower her agency. There is only one toy inspector at the CPSC, why wouldn't she accept help? If she's not willing to do her job—protecting our children—she must go!

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NaBloPoMo Recipe #7: Perfectly Easy Chicken Salad

I love sandwiches. Basically anything between two slices of bread is A-OK by me. One of my all-time favorites is chicken salad. I love it in sandwiches, stuffed into tomatoes, or just just scooped onto a bowl of mixed lettuces. It's fab to make with chicken that you roast yourself, but it's just fine made with quality canned chicken. For this recipe, all the ingredaments work together to create some mayonnaise-y magic, and you'll never know that it wasn't made with leftover roasted chicken. If you don't like mayonnaise...well...I can't help you there.

This recipe is one of Bunny and Wallie's lunchbox favorites.

PERFECTLY EASY CHICKEN SALAD

1 can of Trader Joe's white meat chicken, drain all the broth
1 small apple, finely diced (I like Fuji or Gala for this)
1 rib celery, cut lengthwise into thirds, then dice
1/4 onion, finely diced
juice of half a lemon
mayonnaise (light or regular, just not fat-free)
optional (add it if you like it): 1 teaspoon of finely chopped dill (no stems)

Place apple, celery, and onion into a bowl. Break up the chicken with your fingers and add it to the bowl. Squeeze lemon juice over all. Add the dill if you are using it. (I love it in this.) Add enough mayo to bind the ingredients. If you're me, you grind in plenty of black pepper. Slap between two slices of lightly toasted bread. Eat.