annecros
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Posts posted by annecros
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Great stuff, only thing I can think of to suggest is, checking out Indian, Chinese -- you know, 'ethnic' stores. Even if you don't eat that type of food, the prices are a fraction of what you pay in supermarkets -- not just for exotic spices and such, but plain everyday items such as rice.
Right on. Produce as well, and sometimes much better quality.
Oh, and I sometimes find some cuts of meat much cheaper at the "ethinic" place than the same cut and quality at Whole Foods or even the everyday grocery chain.
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When my kids flew the nest (about all at once!) they asked me to put together something so they could make all of our family favorite dishes. As I was designing the "family cookbook" I made sure I included a few things from the really old days, when a couple of cans of tuna was sometimes a luxury. With a little creativity and know-how, you can learn to cook college-kid-broke and still have nutrition & good taste on your plate. I think it's great that you're doing this... good wishes to you and to your young friend!
Five? You sound like my mother. She was widowed in the late fifties with five children 10 years apart oldest to youngest. I came along later (yes, she remarried and had two more children) when some of the economic pressure was off. My hat's off to you.
I can't tell you how often the tuna noodle casserole is requested by my bunch! Tuna Noodle, Spaghetti and Chicken soup were in constant rotattion to the point where you would think they would never want to see another again! I think if you practice anything enough, you learn to get good at it. They also learned to grow things hands on. Nothing more fun to a little one than digging in the dirt!
That family cookbook is a good idea, and sounds like something I can do with some empty scrapbooks I have hanging around for Christmas prezzies. Goodness knows they call enough for this or that recipe.
There was a point in my life when I was a single mom of two (ages 4 and 5, 14 months apart, sort of Irish twins), going to school full time and waiting tables. It can be done, but I don't know for the life of me how you or I or my mother for that matter "did" it! I was certianly much younger than I am now when I struggled, and I guess the kids are an incredible motivator. My kids didn't know they were "poor" either, and when you consider the nurturing they experienced I guess they really weren't. I felt incredibly guilty at the time though, thinking I was not able to invest enough of myself in them. But, it has ever been so, I suppose, for all parents.
My daughter is famous on her college campus for the family recipe for tuna noodle. They like to refer to it as comfort food, but it really is just simply good food.
Anne
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My wife has done the mom thing, though and I can say that between the two us I'd be surprised if we've spent more than 20 minutes on a nutrition discussion more detailed than "we need something green for dinner," or "make sure she gets some fruit in her lunch" over the last 20 years. The kids seem healthy.
Of course the kids are healthy, silly. You are culturally and socially conditioned to eat nutritiously. You are culturally and socially conditioning your children to eat nutritiously. Unfortunately, some people are not. I have no idea what category your protege falls in, but if you feel that she is able to make a judgement call to know when the kids need a veggie or a piece of fruit - why would you be expending the time and effort to teach her to cook and nourish a home? Your 20 minute decision is an informed one, based upon life experience.
The point is, you are attempting to teach a relatively unskilled person to cook in order to sustain a family on an extremely limited budget.
I was not suggesting that you give her the whole lecture, but explaining that what you cooked is good for her and her family, and why, and why the meal is balanced nutritionally even though it is dirt cheap, adds bang for the buck. Fish and fishing and all that and those other sayings are all well and good. But by goodness, if you KNOW something, then nobody can take it away from you. It doesn't matter what else you lose materially, once you have learned it and know it, it is yours forever. This is the most compassionate gift you can offer another, and if you are anything like me, you will take knowledge back with you that will come around in unexpected times.
You take for granted that you and your wife know that it is time for something green, or a bit of fruit. There are those that honestly don't know that they need to put the protein+starch+green thing on a plate at least once a day, or every other if you can't do that. If you can only do it every other day, it is pretty handy to know what green thing will give you the most value.
Breakfast for dinner works. Even though I can afford steak, I eat this way when I please because it is nourishing and comforting.
Anne
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Tried it this weekend with 30% whole wheat, the rest unbleached AP, SAF instant yeast and 1.75 tsp salt. First rise at 18 hours, second rise at 3. Baked at 450. Texture was ok but a little heavy, and moist, crust was fantastic. Flavor was meh. Has anyone tried rye with commercial yeast, vs. plain with a starter, to see how flavor might develop better? Or is cold retard the way to go?
I have tried rye, in a good 30% dose, and it was fantastic and the most rapidly consumed loaf yet. I cannot yet advise you concerning rye with commercial yeast vs. plain with starter, as I am not there yet. Am looking forward to rye with a chef in the coming week, to see what I get.
I think the "meh" stuff, though very common, is a direct result of this community's obssession with flavor. It certainly beats any grocery store $3 loaf I have had the opportunity to consume.
Everyone here just can't stand not tinkering with it, and it is just such a flexible recipe.
I blame all the non bread bakers jumping in. It is hard for us to contain ourselves faced with success with a relatively easy recipe and method. Its like little kids around an open fire. Someone has to poke it with a stick!
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I would suggest that the more you make this about cooking delicious food (that happens to be cheap and nutritious) and the less you make it feel like "eat your vegetables because they're good for you" the more successful you will be in creating positive, long-term change. Teach adventure and delight.
Aside from people forced for medical reasons to pay attention to their diets, I don't know any passionate cooks who think about nutrition first. They think first about a good dinner. Nonethless, they tend to be very good at coaxing the best meals out of inexpensive ingredients and they put nutritious meals on the table.
The most passionate cooks I have ever met were forced by economic reasons to pay attention to their diets, and certainly thought of nutrition first. A bunch of kids to keep healthy and active, and no money, is a great motivator. This is where the Mom thing comes in, I suppose.
I hope this lady gets on WIC. It is really a great program that will allow her to build a pretty impressive pantry, as long as she is careful with her WIC dollars and doesn't spend them on some of the more processed and less healthy items. She should have plenty of eggs, milk, juice and cheese if nothing else to do anything she wants with. Toss in a couple of veggies, and you should be able to produce a tasty meal.
Amazing that a significant amount of US Service families are on both WIC and Food Stamps.
You are getting some great suggestions here. Maybe some copycat recipes for the family's favorite fast foods, as suggested earlier everyone needs a tasty break from time to time, and a feeling of indulgence.
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Thanks Pontormo. This thread needed someone with organizational skills!
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My avatar looks to have the voice I hear when I read what I've written. I'm not yet a crotchety old bastard on the outside, but I certainly am inside.
LOL, good choice. It does have the look of your voice in my head.
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It sounds like you have a great start and are working towards improving the health and lifestyle of another human being. You are going in the right direction.
I would really emphasize paying attention to nutritional density in seasonal foods, especially vegetables. What to look for in leafy greens etc. This is a great site:
http://www.whfoods.com/getstarted.php
Here is the 130 healthiest foods list:
http://www.whfoods.com/foodstoc.php
The list is long enough to keep any family from being bored.
Another neat tool on the page, that takes into account region and likes and dislikes:
http://whfoods.org/foodadvisor.php
While they dis fat a bit much for my taste, a moderate amount of fat is important in every diet, and can be used descriminately in reasonable amounts to add flavor.
I would suggest a short course on braising, beef or pork. Great for cheap cuts.
Dried beans in any variety are wonderful. Cornmeal and cornbreads are a great way to sneak in some nutrition with the starch in a tasty way.
Multiuse is great to learn when on a budget. A pound of bacon not only produces the bacon fried up, but produces bacon fat that can be judiciously added as a flavoring to other foods to pep them up.
Freezing, canning and preserving are important. Buy it cheap, buy it in bulk, and put it back. Meat as well as vegetables.
I assume you are encouraging her to use the whole chicken? I was feeding a family of four and got three meals out of a single chicken.
Good luck, and you are doing a wonderful thing.
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Kim,
Its a little early to be starting divinity for Christmas just yet, I think.
Store it airtight. A tupperware container with layers of wax paper between layers of candy works really well.
As far as keeping it, humidity will do a huge number on divinity. Here in South Florida, a week is the most I felt comfortable with it, it gets downright gummy. In other parts of the country, with low humidity and cool temperatures I am certain that two weeks is probably the outer limit. In direct contrast to my high humidity and the results, I have seen it dry out into something very unappetizing in South Georgia of all places.
Some others may have better input, but personally I would not risk it more than 10 days ahead of consumption time. It just isn't one of those things that keep, although it ships amazingly well!
I don't think I'm doing it this year.
I miss it every cool snap this time of year, though. Specifically my mom's! She usually did her first batch the week after Thanksgiving, but storage wasn't a problem as it was consumed half a batch a day or so until everyone got tired of it!Anne
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I know EXACTLY the salad you are talking about, and yes it is yummy and nutritious. Easy to eat and digest on a hot day. Refreshing. Adds another dimension to a meal.
I think it's time for an aspic, made the old fashioned way.
I agree! And you're right... my family is from Memphis, TN and it's incredibly, stiflingly hot in the summertime, and humid beyond belief. You really don't want to be in a hot kitchen in the dog days of August; I LOVED coming in from a day of running around in the outdoors to a slab of grandma's shivery, cool, savory concoction.
Do you have any old fashioned aspic recipes?
Well, this was how it was made in my family, but as with all traditional southern recipes they are all pretty similar and I am sure you can find a great recipe in an Edna Lewis or Bill Neal Cookbook if this one doesn't seem to suit your tastes. Another good book is "The Southern Cook's Handbook" by two author's can't remember the names.
EDIT: Courtney Taylor and Bonnie Carter Travis wrote "The Southern Cook's Handbook"
2 envelopes of unflavored gelatin softened in a half cup of boiling water in a large bowl. Once the gelatine is dissolved, stir in three cups of warm (not hot) tomato juice. Stir until smooth, then stir in one finely chopped small onion, one finely chopped rib of celery, and (this was Grandma's secret ingredient) one finely chopped small cucumber that has been seeded and peeled, and a squeeze of lemon (maybe as much as a tablespoon or so). I add a dash of Worcestershire and tobasco and a dash of black pepper. I guess you could salt to taste at this point, but I find the toamato juice salty enough, and you can always salt the aspic at the table. Stir it all up, and let it sit on the counter to cool slightly. Dump it into a pyrex dish or 4 to 6 cup (depending upon your additives) mold, and chill until set. Grandma would sometimes get fancy and pull out her small single serve molds instead of one large one.
Unmold the single serves and put a dollop of mayo on top, or serve the big honker unmolded on a platter dressed with lettuce, radishes and olives with mayo on the side to dump on the slices.
Enjoy.
Some people add finely chopped bell pepper to the mix, dill is another common additive I have seen. Softened cream cheese in a layer in the bottom of the mold is another common variation, with the vegetables and dill mixed in with the cream cheese rather than the aspic. I am sure somebody has done this with seafood (crab or shrimp) mixed into the cream cheese layer as well. I seem to remember having it prepared with stewed tomato at some point along the line.
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...Then one day hubby told me that he considered his mom to be just an "okay" cook, but nothing like his late grandma from South Carolina who cooked & baked from scratch. Well that just did it for me!
So I've sworn off that type of cooking and want to learn more techniques on cooking with fresh ingredients, good ingredients and base ingredients made from scratch (e.g. chicken stock, tomato sauce, & pie crusts).
I'm not perfect and I certainly haven't achieved all of my goals yet. And I do take some shortcuts with canned tomatoes and canned beans. But when I see cooking shows that feature this type of cooking (e.g. Semi-homemade cooking with Sandra Lee and a few episodes of Paula Deen's show), I'm not thrilled. Because I don't think I'm really getting any real cooking instruction. That's more like assembling.
It's Grandma's and several Aunties cooking that I prefer as well. There seemed to be some pressure on the families in the post WWII generation to stray from the "old fashioned" recipes, and the red can was the height of sophistication.
The family reunions, church suppers and funerals I attended did have a small proportion of red can casseroles, but that was the exception rather than the rule. I wouldn't consider canned tomatoes or green beans shortcuts either, when you consider that these were put up in the pantry every summer in an incredibly hot kitchen for use in the winter months. As long as they are good canned toms and beans, that is.
Paula Deen has not quite stooped as low as Sandra Lee..
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I am so glad I am 50% done with my children's weddings!
The wedding does not make the marriage. The bride will most likely not even remember the better part of the day, much less the groom.
But any bad feelings will linger for a year or two. It's a shame.
All you can do is the best you can, and young marrieds or intending to marry, have just as much a right to understand the need to face financial responsibilities as their parents. Denying them this experience would do them an injustice, I think.
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A friend brought me one. We thought about brining and roasting. Maybe stuffing with garlic colves and vegis and braising in cheesecloth overnite? Any ideas would be welcome.
I would certainly brine. Wild pig can taste a little bit "off" depending upon what the pig was eating all its life and its age. Roasting is the way to go, as well. Sounds like you have a good plan, but I am sure that others that have more experience than I will chime in with suggestions.
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I was using a Cloche, but part way through baking today the bottom saucer broke.
And for those who find the dough sticking to the towel etc., I keep talking about letting the dough do its final rise in a basket/bowl on a sheet of parchment, seam side down. Then slash th top as you wish, and transfer the dough AND paper to the hot pot. It works; you have no sticking problems; and the crust is still great.
I feel like I am talking to the wall.
Dianne.
Rest assured you are not talking to the wall! Just take a peek at the number of views vs. the number of posts. People don't always comment, and I am sure you have helped somebody. I know I try to keep my mouth shut when I don't have anything to add. The operative concept is to "try to keep my mouth shut" of course.
I can personally tell you I took note of your experience and observations, however have to go buy a new roll of parchment. Thanksgiving tapped out my supply, and it was a surprise. I think you would be surprised looking at the bottom of the page at the nuimber of people browsing the topic at any one time, and who they are.
So sorry about your Cloche. That would bum me out for sure. I hate losing stuff. I keep wondering if I am doing permanent damage to my Descoware (which I inherited from Mom's kitchen, and KNOW that I am lucky to have it and I use it for so much) each and every time I bake a loaf of bread. It certainly does an excellent job, though. Better than my cast iron pot, and though others have tried it, I am scared to put any of my pyrex or corningware to the test.
It seems to be holding up admirably to the usage so far. Someone at LC needs to take notice and design a sturdy and durable piece for this application. It will cost a fortune, but oh well.
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If you want to take up homebrewing, we have a fine beginner's course right here on eGullet, if I do say so myself.
Indeed you do! I need time to read and digest, I like to go back and forth a bit to make sure I understand, but thank you. German hubby just might get a surprise!
Anne
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Then we could get into some of the savory congealed salads...
My grandmother made what she called tomato aspic, although looking back on it, it was more like congealed gazpacho. YUM. You don't see much of those things anymore either, you're right... and that's too bad. I might have to play around with some in my spare time, too. (Ha. Spare time.)
I know EXACTLY the salad you are talking about, and yes it is yummy and nutritious. Easy to eat and digest on a hot day. Refreshing. Adds another dimension to a meal. Funny that more people don't think of savory congealed "salads" in the same way that they think of chilled soups. When you break down the components, they are very similar at times.
Same with the sweet potatoe stuff. Many cannot see beyond it being a dessert, however its position on the plate with meat and a savory dressing make it a wonderful foil. Much in the way that hot/sweet work together in asian cooking, or sweet/sour work together in contental fare.
I think it's time for an aspic, made the old fashioned way.
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I haven't made this in 25 years so I didn't do too bad for this being my first batch since our girl-kid was two years old. I haven't loaded the photos into egullet so if you click on this link it will take you to the start of a slideshow if you want. Hope this is ok to do. I can load the photos in egullet if I need to.
Merry Christmas and Happy Holidays To You!
Ugg. I'm not worthy.
Wonderful, and your slide show left me speechless. Great job.
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Just thought I'd add what I've done to the mix. First loaf was pretty much true to the recipe except I just floured the bowl it had it's 18 hour rise in instead of using towels. The thought of gunky towels was just too much. Second loaf I added 1/2 cup of ww flour, golden raisins and fennel seeds. And again just floured the bowl. Not sure if oil would change the crust and I like it so much I don't want to fool with that. Never been much of a bread baker till now. I'm so jazzed I talk about it at work till people's eyes glaze over. People either want the recipe or just say bake me a loaf please
The olive bread sounds divine. I'm also going to try a roasted garlic loaf with whole cloves of garlic folded in. I grow about 75 plants of garlic every year so I have plenty to play with.
Fennel and golden raisins - just happen to have some of that laying around.
I know what you mean about being jazzed. Hubby reminded me that I have to "control" myself yesterday. Of course, that was around a mouth full of bread and butter!
I never thought I would be baking bread again after all this time. It feels good.
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Funny, I had an embarassing but overwhelming urge for one of these salads not too long ago, and even wrote about it on <a href="http://www.homewitch.net/2006/10/05/bring-back-the-jell-o-salads/">my food blog</a>. I've now been challenged by several people to see if I can come up with one that has *some* sort of nutritional value. Maybe using brie or marscapone or something, and juice instead of flavored Jell-0? Been ruminating on it for a while.
Funny. The easily digestable and easily accessed by the GI protein available in even the sweet little boxes of jello make them a mainstay of any liquid diet in that the protein and sugars keep you upright, at least, and keep your metabolism running. I think chicken broth and such is thrown into the liquid diet just to keep the sodium content up, and whatever nutrition is left from the vegetables that have boiled to death in the broth before straining.
Easy to boost the nutrition. Use unflavored gelatin and fruit juice that is not too acidy. Even the typical cottage cheese, cream cheese or sour cream additions that so many of those recipes call for add calcium. Fruit, even canned, has a bit of nutrition left.
I wouldn't call jello a nutritional motherlode, but it is not completely empty calories either.
Then we could get into some of the savory congealed salads...
Easy on the GI, good source of protein. Just like the chicken soup you are supposed to eat when sick.
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Wonderful blog Rachel. I can't imagine taking on the responsibility with a major holiday embedded in the middle, plus Chris getting sick to boot! You must be one tired lady!
I thoroughly enjoyed it, and thank you for your time and effort. Now put up your feet, sip a cup of tea, and relax.
Anne
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It isn't just beer that got added... it was 2cc of the thick cloudy yeast slurry that accumulates at the bottom of beer fermentation chambers. (Homebrewing has its privileges!) Beer all by itself may not have any yeast still in it... lots of commercial breweries filter it all out.
If you're looking to use beer yeast, make sure to get a bottle conditioned beer, and only use the cloudy dregs at the bottom of the bottle.
OK, wow! Now you are having too much fun!
I'm dying to hear about the results. I guess hubby and I just might have to take up some home brewing...
Also, do you purchase a different type of yeast for home brewing. I've heard about brewer's yeast of course, but I have the sneaking suspicion that you are not referring to that brown jug at the grocery store.
Anne
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I've been playing with this recipe a bit recently and am having all sorts of fun.
Most recently I decided to experiment a bit with the recipe... working a few tablespoons of olive oil into the dough... substituting milk for water... substituting liquid brewing yeast slurry for instant baking yeast... folding herbs and black pepper into the dough...
All have come out quite good, provided I stick to the ratio of flour to liquid and keep the yeast additions small.
I've got 3 or 4 varieties of S. Cerevisiae sitting in my fridge now that each produces a very distinctly different beer... must experiment and see how their differences express themselves in bread.
Husband and I were discussing a beer bread. Glad to hear the milk and oil were workable.
Subbing in one third rye flour worked very well, the loaf is almost gone along with a sizable hunk of Lurpak. The spelt was wonderful as well, and this no knead technique is ideal for it.
This really is a lot of fun. Am baking a loaf off tomorrow AM for hubby's Secret Santa gift. They are supposed to do one dollar gifts for four days, and a ten dollar gift Friday.
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Well, I FINALLY have a rye version bubbling away on the counter. Will go into the oven around noonish. I do so love rye, flavor and texture.
I think this was the best dressing ever at Thanksgiving this year. I make my own turkey stock, and added the heels left over from this recipe in addition to leftover cornbread and biscuits. So nice, it didn't even need gravy! I have some white heels and a heel from the raisin loaf that will be incorporated into a bread pudding soon. This is a bread that recycles very nicely. I like that. I am sure it will produce fluffy bread crumbs as well for the next schnitzel I do up.
I am also doing a version with spelt. Am looking forward to a rye/spelt mix in the future, maybe. Am also intrigued with the idea of a chef. Maybe I will pull some of my rye ferment.
Great recipe.
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I recently posted about hosting a rehearsal dinner (thanks to all who replied) -- but now we (husband and I) have been informed that we are on the financial hook for whomever we invite to the wedding rececption as well.
Thoughts and comments, please.
Is this now a common trend, that the Groom's parent's pay for their guests at the reception? My husband and I were anticipating paying for the rehearsal dinner, and splitting the bar with his ex-wife for the reception. We absolutly did not anticipate having to pay for any family or friends on our guest list, who would be invited to the the wedding reception, in addition to hosting the Rehearsal.
Thanks in advance.
Laurie
thei
We had just this sort of surprise. Someone lost a job, in our case.
If invitations have not gone out yet, just take care of the reception instead of the rehearsal, and make the rehearsal dinner sandwiches and low key. If the rehearsal plans are set in stone already, go with wine and cheese and crudite at the reception, in addition to the cake. Hopefully the ceremony is timed appropriately for tea.
Weddings so easily spin out of control. Just keep reminding the bride and groom that the wedding does not make the marriage, wear beige, and smile. Blended families make it that much crazier. Hubby and I have no children together and it can get quite interesting when milestones come up. Control issues can come into play as well. Though it is a very special day for the bride, if you are paying the bill you do have a right to be firm and your input on the menu and plans respected.
As far as common practice, you and your husband's ex were already being very generous in offering to split the bar at the reception.
Good luck.
Grits, grits, grits!
in Southeast: Cooking & Baking
Posted
Yes, very nice, but they omitted the red eye gravy. That's just not right...
Well, I guess when you are eating grits and ham, a single serving will be just enough to piss you off.