snowangel

November 25, 2004... I'm back. Today's Strib's Taste section includes: An article on Native Harvest -- " the native feast of our country's indigenous peoples and early settlers. Turkey, wild rice, cornbread, corn, cranberries, sweet potatoes, pumpkin -- all these foods nurture our collective consciousness and unify our cuisine, whether red state or blue." includes reviews of Native American Cookbooks. An article on the T'day Leftovers. Counter Intelligence (restaurant tidbits) has some news about Taste of Scandinavia, and the news that Lucia's now serves cocktails in addition to wine and beer. And, more news on Lutefisk dinners. I'll get mine on Christmas Eve $10 and under wine. And, local Food Events. Finally, from the Strib, a review of the "new" Goodfellow's, now under the guidance of Chicago's Jason Robinson, formerly of Tru. So, we now have Trotter's former pastry chef (at the Franklin Street Bakery) and Jason. Will be interesting to hear firsthand reports from MSP'ers who dine at the "new" Goodfellows. This week's City Pages including an article on where to eat while you're doing your holiday shopping. It's an interesting pick of places that covers the gamut from Southdale to Grand Avenue. <><><><><> Media Digest Notes... Updates from some Twin Cities media outlets, which do not 'go to press' by Friday each week, may be edited into each week's post as they become available. Please do not reply on this thread. For discussion of any stories which are linked here, please feel free to start a new thread or contact the forum host or the "digester" who will be happy to do it for you.

It was science night in our kitchen. Peter learned how to sear and bung a steak (actually, three steaks). He noted that they seemed to want to stick to the pan until it was time for them to be turned. We practiced pressing our index finger on various things to give an indication of doneness. He also learned than when one has removed the steaks to a platter to rest, one can deglaze the pan with some nice red wine (Spanish, in this case) and that when you put the wine in, it sputters, but with the wooden spoon, all of those brown bits release and make a really nice sauce. He also learned about making vinagarette and how if you whisk in the oil gradually, it becomes "murky" (his words). Fascinated, for the first time, about the rocking motion of a chef's knife mincing garlic. We smelled dried herbs (yes, I know, fresh is best, but I was going to be damned before going to the market today). Begrudingly, he admitted that the bit of anchovie he tasted was "not as slimy and bad as people say." Further, he proclaimed this to be the best meal he ever ate. Tomorrow, we have a lesson on buttermilk pancakes. He'll be thrilled when he sees what happens when the leavening is added. He is ripe for the picking, so time to harvest. As well, his food horizons are expanding, and the yuck factor is becoming less of a factor. "Sure, I'll try it, Mom!" The rewards of watching my progeny grow up, change tastes, love to cook, and become people in their own rights is spectacular. (there is no puffed up proud chest smilie)

What happened to cleaning out the freezer? Near as I know, all you've done is some egg yolks. Do you sleep tonight? Do you eat breakfast tomorrow morning? Is the house clean? I may have missed this, but where do you get all of the dishes to do this? And, afterwards, please let us know how long clean up takes. (these are the mom questions)

So did I. ← AAARRRGGHH! (the cry of inadequacy) ← Were you inadequate, my dear, you would not have that ability to hypnotize people that had never heard of Le Cruset into buying it, talking unsuspecting folks into making vats of confit, etc., etc.

Peter espied me perusing this thread and said "but mom, we don't have enough room in the kitchen for an aquarium!"

You are all so kind. Yes, this girl is ready to go. Should I not mention that I got my Xmas cards into the mail today?

I leave tomorrow afternoon for our 8th annual. Me and three college buddies; we've known each other since 1976-1977. We always go to Blue Fin Bay on the north shore of Lake Superior. Thanksgiving weekend is a good weekend for this -- it's a long weekend, and none of our husbands work on Friday, so kid care isn't an issue. When we first started doing this, we ate out quite a bit -- the restaurants at Blue Fin are quite good, and there is other stuff in the area. But, we quickly moved to eating in our condo unit. Last year, tired of eating way too big a dinner after having consumed way too many "easy" appetizers (cheese, crackers, shrimp, etc.), we have evolved. One of the other women and I got together the first weekend in November with our daughters (while the men were hunting) and fleshed out the menu, made grocery lists and assigned groceries. We have also evolved from using the equipment in the OK'ly equiped kitchen to bringing stuff. Like a mixer. Food processor. Our own knives. Better pans. Coffee grinder. French press. The cars will be loaded. This year, the theme is tapas. We are using this term loosely, because although many of the dishes we will serve come from Penelope Casa's Tapas book, others come from Zuni Cafe Cookbook, there will be larb, etc., etc. We love to cook together. Knead some bread. Chop some stuff. Roast some tomtatoes. Whatever. Cooking together has forged yet another bond between the four of us. I am lucky. This is all accompanied by many trips to the outdoor hot tub and pool -- perched over the lake, somewhat protected from the elements by a plexiglass wall. We drink wine, and whine. We celebrate, talk about ourselves, knit, read, talk some more, watch movies, listen to music, give ourselves pedicures. The only catch is that all of us want to leave Thanksgiving morning. Our families insist that we eat the dried out turkey and share those "festivities" with them. So, we will not hit the road until 3:30 or so. Two of us go in one vehicle, the other two in another. The two of us that go first are lucky. We dine at other's homes, and they have geared the meal earlier knowing our plans. I've been crabby and impatient all day. I wonder why? The laundry is done. The second coat of paint is on the laundry room walls. The house is clean and neat. The bag is packed. The non-perishables are in a box. The list for cooler items it pinned to the fridge. Diana has had a tour of what's in the cupboards, the fridge and freezer. And, she informed me that someone else would have to bring their microplane because she can't live without ours. It has been a hard year for me. New house. Boatloads of work inside and outside. Many parties for my mom's birthday. New schools for the kids, new neighborhoods to explore. I am more than ready. Like a kid on Xmas Eve, I'll sleep fitfully tonight, but not tomorrow night. Do other's of you do similar things? I know when Paul goes deer hunting every fall with the guys, it's pretty much an "out of the can" food experience, although he does take garlic when he goes, much to the chagrin of his buddies.

So, what kind of immersion blender should I buy?

Stove looks great, Dave! The reason I'm having Peter and Paul map the circuits is to keep them busy while I'm gone this weekend! After Christmas, we will put another couple of outlets in the kitchen in new locations. I am so seriously outlet impaired, with none of them where they should be. I'm sick of extension cords. Has the sideboard arrived?

Paul and Peter have begun the process of mapping all of the circuits in the house; just which outlets go to each circuit. Sure wish they'd done this before I did my electrical, but it was quite the workout. Turning switches on, turning power off, running back in from the garage to see just what was off (at the time, I was only concerned about kitchen). Reminder to anyone that moves and DIY's -- map the circuits BEFORE attacking the electrical.

Fifi, our hypnotist, must be lurking, because I do need an immersion blender, and now.

Got a few floor samples. Need a sunny, clear day and a month or so to make decisions. Leaning toward CVT, as I knew I would. Hooked in, through our relator, to a place that is commercial, unless "you know someone." May be able to have it done for way, way cheap, which will leave me time to smoke a butt, buy some beer, and have some friends over to help me frame and insulate and sheetrock the basement room as well as prep the kitchen/dining room for ceiling work (after an experiment to check on the cracks). My buddies are mighty motivated by beer, or perhaps Lemon Drops and smoked meat. ALthough the "deal" won't be quite as good as Dave's, I'm seriously thinking about having this one done since we have to turn off the water, etc. for a longer period of time than having three kids who are only gone for 5 hours per day will allow. The shut off valve for the icemaker is busted. Maybe I should just figure out how to do this so that I can shut off the water for longer than the kids are gone.

I know for a fact (children can't keep secrets) that les Halles is my my Xmas stocking. Plus three others (the "I want" list is on the fridge, so it's no secret). I can't wait! I can only renew les Halles once more from the library! Ironically, Grace Young was on Sara Moulton today as I was eGulleting. I can only assume she is as gracious and elegant in person as she is on TV.

I'm only adding one today. Breath of the Wok. This is a beautiful work, and will reside on my nightstand for quite some time (with trips to the kitchen). I just love cookbooks that are more than recipes; the ones with lots of talk.

The gardens, new as undeveloped as they are, have been put to bed, today. It has been a most glorious and "late" fall. Never have I put the hoses away so late. Never have I waited so long to do the last mow of the year. I have laid down compost, a layer of compost, and a mess of mulch on the Place Where I Will Plant Tomatoes in the future (the spot I chose this year proved to be the wrong spot, but we just moved late last spring, and that spring/early summer light and warmth is far different than what is required later in the summer). The tomato plants that produced so poorly this past summer -- it didn't help that it was an almost record-breaking cool summer -- have been pulled and thrown away (never compost tomato plants). A few weeks ago, I harvested all of the basil and food-processed it with EVVO, rolled it into logs and froze it. Also did that with the Thai and Holy basils. Success! The latter two basils do not dry or preserve well, so tried this method and it works. The same flavor, the same strong quality. So, the tools, the mower and the hoses have been put away. I changed the oil in the mower, washed it off and put it in an out of the way place. The compost has been watered and stuff added (not that it will do anything at this time of year, but it will next spring). The only sad note was that Paul tuned up the snowblower. The gardening books are in an honored place on my night stand. Time to plan for next year! I wonder when I will get the first seed catalogue?

Although my grandmother was born north of the Mason Dixon line, she would have loved your mother. My SIL (where we will gather for T'day)indicated she's thinking of getting the "dinner" from the local supermarket -- turkey, dressing, 'taters, gravy, sides. Yikes! Think kind thoughts, please! At least I'm in charge of appetizers. Larb is one of them. Another Yikes!

First of the birthday luncheons for my mom is done. It was wonderful. It was perfect (I will be doing two more). We have matched the guests perfectly. So, I served mini-quiches (baked in phyllo in muffin tins) -- lorraine and spinach feta, popovers and a spinach and strawberry salad (strawberries I picked locally last summer and mascerated in a raspberry vinegarette -- rapsberry vinegar from home-picked raspberries). I debated for a while on an appetizer, but one of my mom's friends called and said she was bringing sugar smoked salmon from Russ Kendall's in Knife River. Pinot Grigio for all. Special hit were the popovers. Everyone loved them but couldn't remember the last time they had them. Diana, Peter and I made the quiches the night before, chilled them on the deck, fridged overnight and reheated when the popovers were in the oven and I lowered the temp. Dessert was peach pie (pie filling made from Colorado peaches in August and frozen). The only problem was that my vaccuum blew it's belt in the am, and only about 1' into the vaccuuming, so I had to vaccuum the sun rooom and living room with the shop vac, and couldn't find the thing that makes it easier to vaccuum the floor. Oh, wait. The other snafu. As I set lunch on the table, Heidi's teacher called, and she was throwing up. So, I ran to get Heidi, got her home, laying quietly (on a few towels) and movie on (Gone With The Wind -- she's loves the beginning of that one), just in time for presents and dessert. My mother was touched by the outpourings of love and expression, and everyone had a wonderful time. I think they were very surprised that there were so few people for her 70th, until they realized what I am doing -- making sure that she gets to celebrate with special folks, a few at a time so that she can actually spend time with them. Off to check on the patient. Edited to add: I also gave party favors, ala party for a kid. I made beaded star ornaments. Suitable for a christmas tree of hanging in a window. They were all very touched.

Been there, done that twice. Some things I learned (should add that we recently moved, from a huge kitchen with more storage than I needed to one that is very small): 1. Granite can be relatively cheap if you can get it from a monument (read headstone) company. Made it, for us, about the same price as nice laminate. 2. Draws rule. They are great. They are wonderful. I have three (not counting the one that is 4" wide. Without them, where do you store tupperware, potholders, placemats, junk, whatever? 3. Microwave. I do not have enough counter space to devote any to a micro. So, we mounted a cheap ass one over the sink (the cupboard above the sink is not as deep as the ones on either side). We didn't have the option of knocking out a wall. We had to live with what we had (other than new appliances, counter, knobs, etc. (ceiling and floor soon to come), but I would advise you to try as you can to imagine yourself cooking in the space you will create. Only you and your SO know how you cook and work together and apart. Tape some space off and pretend you are cooking in that space. I'm the anal that takes pots and pans when I buy a dishwasher. 2.

Never confuse halving with doubling when baking. They both have to do with twos. Remember your division and multiplication.

Susan is not chillin' tonight. She got a bug in her butt this morning, that since she is entertaining tonight, she needed to paint the unpainted wall of the laundry room and install shelves and organize the laundry room Preps for the first gala for my mom (tomorrow) are underway. Rule number one: Never try and entertain a lot while doing home rennovation. What was I thinking about this morning? That people would actually care about the effing laundry room? But, I have made beaded star ornaments for all of the guests, the table is set, the flowers look beautiful. Up early to cook. The ceiling and floor still look like shit. But, who cares? The laundry room is clean.

Nice choice on the stove, Dave. I had what looks to be the former version in my previous house and I loved it. I have a real thing against Whirlpool appliances. Our old house was filled with them, and they all crapped at the same time. And, before they crapped, they were unreliable.

As I prep for this series of luncheons for my mom's 70th birthday, and Paul caught me washing trash cans, he poured me a nice stiff Shaker's on the rocks. Time to take a break.

I have read parts of the original post to daughter Diana (age 14). Three years ago, my brother-in-law was brave (or foolish) enough to get into a volvo station wagon with an 11 year old (Diana), a 5 year old (neice) and 12 year old (also neice) and head from Berkeley to upstate New York. It took them a month. They had a blast. Diana's best memory: Vegas sure looks better during the night than during the day. Given the ages of the kids, it was diner's and road food. Diana liked the diner's the best.

The rusty, dark brown heat registers and cold air return in the kitchen have been sanded and spray painted. They are beautiful. They are also an odd size, so this was preferable (my pocketbook, but not my hands) say. My family is starting to complain about the meals. What's to complain about with masaman curry and stirfried chinese broccoli with jasmine rice? Little do they know that tomorrow night they are heading to pizza flame (great pizza). Little does Paul know (but I'm sure he suspects), but next fall when he is deer hunting, the carpet is coming up. Remember, I'm the queen of taking it to the point of no return while the cat is away. Kitchen floor after Thanksgiving. Before the ceiling, me does think.

I'm just whining about the ceiling. Dave, I am exhausted. We moved at the end of March, and I have done a ton of landscaping (dug/picked out 2 trailer loads of river rock, trimmed trees, planted plants, etc.) What I want for the ceilings is something that won't cost a lot of money nor take much of my time. Plus, there are a couple of places where the popcorn has cracked (a review up in the crawl space indicates that it is just the popcorn). Perhaps I should fill those in and try painting that area alone to see if it takes care of the problem, and if it does, prime and paint it myself? (After plying friends with smoked meat and beer to help prep the space.) Thoughts? Like I said, I'm wiped out. And, I still have a 20 x 20 room in the basement to frame, insulate, drywall and trim out. Doesn't help that Princess Heidi has taken to waking at 2:30 every morning.