this is not really a post about sourdough bread though i seriously would support a post about sourdough. particularly THIS sourdough.
ideal bakery in chicagoland has won over my gluten-free heart. for years i have been gluten-sensitive, paying close attention to the ingredients of any wheat-based products. i have been purchasing gluten-free breads and – from time to time – having a piece or two of an amazing (wheat) baguette or a cracker or two or maybe a piece of rye toast because it makes me think of my sweet momma and my grandmother mama dear.
my allergist/immunologist suggested i try sourdough bread. it ages differently through the fermentation process and is less gluten forward. not an option for those with crippling celiac, but definitely an option for me.
this bakery – with its dedication to purity – there is nothing you can’t pronounce on their list of ingredients – flour, water, salt, yeast – has maybe given me this different option. artisan european breads – basic.
we make most all of our meals. we rarely go out for dinner, more rarely lunch and never breakfast. we shop the periphery of the grocery store – buying pure and fresh ingredients, trying to eat healthy, with as little junk food as possible. basic. we love to cook together. david is a great sous chef, dogga is at our feet waiting for tiny bites, music is playing. we don’t cut corners, taking our time. even on dark days, preparing and making a meal together helps ground us. and good thing, for here we are, in the middle of the takedown of this country. more than a bit dark.
you would think that anyone fortunate enough to rise to the top, to lead the most powerful country in the free world, to have hundreds of millions of people to care for, would lead with the most basic ingredients, the most basic tenets – like empathy, compassion, equality, clearheaded intelligent critical thinking, kindness, generosity of spirit.
and yet, here we are. with the poisons of corruption – the high-fructose corn syrup, potassium bromate, azodicarbonamide, refined grains, trans fats and added sugars of this carcinogenic administration.
and this week will drop down into the 20s and 30s. i suppose it is time to turn on the heat.
it’s also time for us to start breaking out all our favorite recipes for soups and stews, slow cooker or stockpot or tagine meals. time to try some new ones.
we’ve made joan’s tomato soup several times now. we make special trips to tenuta’s, an italian grocery in town for specific tomatoes. simple, healthy ingredients, it is nourishing and wildly comforting. with a baguette on the side – or a grilled wisconsin-5-year-cheddar cheese sandwich – it speaks to the need for reassurance and warmth.
we were in costco when we stumbled upon san marzano tomatoes – in a 106 ounce can. such a deal – a third of the cost had we bought 28 ounce cans – we didn’t pass it up. instead, we will make a giant vat of tomato soup, sharing some with 20 and freezing some – sans the fresh basil. since this week will really drop in temperature, i’ll put it on the calendar.
we are starting to pull out warmer vests, more clothes, our 32 degree baselayers, socks and – drumroll – our favorite furry boots. i can’t quite wear the furry boots until the first of november merely two days away, but all the other layers already apply. we are solidly in fall. the weather app doesn’t show any temp above 45, save for three days – anomalies – in the 50s. and we’ll see if those stick.
i suppose it’s time to put away the jean shorts and the capris, the tank tops and the flipflops. it’s time to pull out the 180° earmuffs and david’s favorite hat and have gloves at-the-ready. there’s no going back.
of course i loved them right away. they are from long island. i’m from long island. it’s simple. my people!
we have watched – many – sipandfeast youtube videos. jim and tara have brilliantly put together a life all about cooking. splendid cooking. legacy and contemporary recipes. italian-american and, as they say, new york-inspired food. now, what’s not to love about new york-inspired food?!! they make me long to be back there.
i was perusing instagram the other evening and there they were…making cocktails. because the drinks looked both lovely and refreshing on a hot summer’s night – and because they each had a sprig of mint in them – i watched. of cawwwwse!
the camera panned to tara, as she was garnishing the drinks. mint in her hand, she slapped it gently against the glass saying, “give those mint leaves a little bit of a whack to release their oil” and then added it to the drinks. simple, practical wisdom.
all of life fell into place.
just a few days earlier in the week – during dinner on our deck with 20 – i had added mint from our potting stand to our ice waters. i was curious that i didn’t really taste the mint, though there was a considerable sized leaf in my glass.
but…i hadn’t whacked it.
now i understand.
funny how that just seems to apply to – well – everything.
a little gentle whack.
sometimes, it just propels us forward a tiny bit. sometimes, it stops the whirling thoughts tornado-ing in our minds. sometimes, it nudges the spinning plates – all spread out on the horizon plane – and lines them up so that we can get to them one by one, lined up instead of spread out. sometimes it unlodges the thought bubble, bursting it into a shower of incandescent, bright creating. sometimes, it infuses a little courage, a little bravery, a little chutzpah.
i do not remember my sweet momma ever peeling and mincing a garlic. i suppose it’s possible that she did – and i missed it – but i would venture a guess that she didn’t. garlic powder and garlic salt were in our spice cabinet growing up and i think they were the substitutes for the real thing.
they were depression babies, so my parents were not lavish spenders, fine-dining diners, exquisite kitchen-keepers. we had aluminum pots (it was a very big deal when they one day, at long last, purchased revere ware) and the infamous formerly-featured corningware. the cookware mattered not. family and friends gathered around the table together regardless. which, of course, is the point.
my dad was pretty proud the day he purchased my mom a portable dishwasher. they kept it in the laundry room right off the kitchen behind the accordion door that looked like it was made of woven straw. on special days they would roll it out and attach the hose to the kitchen sink spout, load it up and turn it on. when they moved to florida after they retired, a dishwasher-that-was-already-installed-in-the-kitchen was on my momma’s list. my poppo was in charge of loading and unloading, practically entirely washing the plates beforehand. my mom never tired of this amazing appliance.
i purchased a used dishwasher – not full-size, for our kitchen layout would not accommodate that – about a decade back and had it installed in the spot where the formerly-known-as-a-dishwasher dishwasher sat. sadly, it did not work for long. i should have purchased a new one, but that was not in the budget. the dishwasher-that-took-the-place-of-the-dishwasher is now also formerly-known-as-a-dishwasher. sigh. one of these days…
but friends and family have gathered around the table together – regardless of our dishwasher or cookware status – and we have happily prepared food to take to other gathering tables. which, of course, is the point.
when we lived on island, we had the same size dishwasher and i have to admit to being in love with it. it IS amazing – yes, momma! – you load it up and turn it on and voila! i know you know the rest. any time we are in airbnb’s and vrbo’s we embrace the dishwasher – well, not like hugging it…more like using it. it’s so twenty-first century! but i digress.
yesterday, when i was making rice, we got to talking about rice. (we are exciting people, folks.)
neither of us remember growing up with anything other than minute rice (and, of course, the exotic rice-a-roni array of rices.) with absolutely no judgement, we dove into the finer details of the cooking of minute rice vs raw rice that you boil and steep. it goes along with not peeling and mincing garlic, a collection of ragu and prego in the cabinet, canned and frozen vegetables. people’s habits and budgetary concerns are deeply ingrained and are hard to break.
from time to time we get pictures of what our grown kids are eating. they have prepared some fabulous meal or are dining out at a restaurant with incredible food and exquisite platings and presentation. often they are eating something we have never heard of; often my response is “wow!! that looks fantastic!” they have upped the notch on food from where we are and we glom onto what they send, asking for or looking up recipes, jaunting over to the restaurant website to ponder a meal there.
it’s funny how this happens. though i suppose it is not unexpected.
we have moved from garlic powder to real garlic in a generation. from the portable dishwasher to the installed dishwasher-formerly-known-as-a-dishwasher.
the next generation is taking it to the next level. dinners in instant pots, dinners with smashburger presses, dinners sous vide, dinners in air fryers, dinners with ethnic spices, sauces, harder-to-find ingredients, et al.
i woke up thinking i could have done a better speech. one does not run for the governor-of-georgia without a good speech. but the constituents at the rally seemed to appreciate it anyway, so i shrugged and promised myself to write a better narrative the next time. “they need to know the intentions i have for the office,” i told d, after sipping a few sips of coffee. he stared at me, likely envisioning what a move to the georgian governor’s mansion might look like, or, maybe what it would be like to be first-husband-of-the-gov.
alas, though it sure looked real for a while, things were not as they seemed and the details all started fading away the more coffee i sipped.
we are eating many plant-based foods these days. admittedly, not every day, but often. we looked back a few weeks and there were only three or four evenings our dinner was not plant-based. as we take this path, we’ll see if it’s entirely to the vegetarian-way-of-life. in the meanwhile, we are on a big learning curve. we have punctuated our veggie soup and plant-based sausage veggie hash and impossible burgers and red pesto pasta with a chicken soup here, one ribeye-split there. it is truly amazing what you can purchase now’days when you are trying to eat significantly less meat. you CAN buy anything that looks like something.
we bought the impossible burgers with some doubt. we’ve eaten black bean burgers for years – which taste like black beans and spices – so we figured that these burgers would also taste like something else other than a burger-burger. i wondered how plants-as-a-burger would taste grilled and salt-and-peppered. i had some trepidation. plus, the whole30 had encouraged us away from processed foods.
we were astounded upon first bite. we know these are not whole foods. there is a list of ingredients, some of which are those things difficult to pronounce, but all the ingredients are “derived from plants”. the beyond-meat sweet italian sausage in our veggie hash was pretty amazing, with seemingly a few less hard-to-pronounce ingredients.
i don’t know where this is all headed. we are experimenting with our diet and recipes and we are trying to be environmentally and animal conscious. we do know we love vegetables and fruits and can figure out ways to be more responsible to our world and all its inhabitants. more conscious consumerism.
if you have any recipes to share – or gubernatorial speech thoughts – please don’t hesitate to jot them to us. we’d love to hear from you.
in my wild-harebrained-dream we own a food truck called “and sauce.” and we drive around the country in big red pulling our food truck and selling sauce on pretty-much-anything.
i blame the whole30. or credit the whole30. i suppose there’s a difference between blaming and crediting.
the whole30 is a diet for 30 days (clever, eh?) during which you only eat whole foods and do not eat any: grains, legumes, dairy, added sugars, alcohol. you pare down your menus to fresh vegetables and meats and seafood and, after 30 days, deliberately add things back in to see how your body and digestive system react to various ingredients. it was back in early 2018 and it truly helped me get a tummy that was having a rebellion under control.
in many ways, it kind of stuck.
one of our staples was my homemade tomato meat sauce. but, at the time, we could not have it over pasta – regular or gluten-free. so we had it over spaghetti squash, which was, surprisingly, amazing. then we had it over oven-roasted chopped sweet potatoes. then we had it over roasted brussels sprouts. and over a hamburger. and over a baked potato. when we could add gluten-free products back in, we had sauce over penne, over rotini, wrapped in corn tortillas. sauce, we had discovered, is good on pretty much anything.
and the ideas were born. “and sauce”, the cafe, the food truck, the home delivery service. with the entrance of the pandemic, the food truck seemed like an apt adventure. i mean, who needs to even think about pianos and stages when you can travel around with stock pots and a food truck?
perhaps i am romanticizing this a tad bit, but, since this is my dream and not my reality, i am giving myself grace to daydream.
in those moments where comfort is sought and food that soothes the soul is paramount, we turn to the stock pot, to sauce or soup. the biggest pot comes out, the apron goes on (i adore over-the-head aprons), the cutting boards sit on the counter and life instantly slows down.
chopping and measuring (sort of) and sauteing and stirring with the giant wooden spoon from finland and sampling…it’s all heaven. there is not much that smells better than onions and garlic being sauted in olive oil. (though i recently read how you could re-create the williams sonoma store scent, which is very popular, by simply simmering vanilla extract, rosemary, lemon and peppercorns.)
just walking into the kitchen and seeing the stock pot on the stove is a reassurance. whether there is sauce in that stock pot or veggie soup or – drumroll – my sweet momma’s chicken soup (with the addition of spinach leaves and shredded parmesan, of course), it brings everything back into focus.
and as we ladle out sauce or soup into bowls or onto baked potatoes or penne, we, in turn, put worries and concerns and out-of-sorts-ness into the big pot. cause that’s actually the job of big stock pots. balancing out life.
a couple suggestions and, now, i owe her. they make all the difference. she, in some amazingly intuitive way, knows how to lift dinners, no matter the plate, to splendid.
leaves of spinach quietly waiting in a bowl for ladles of homemade chicken soup. and then, shredded – not grated – parmesan dresses it off. if soup can be called glorious, this fits the adjective.
in this time of pandemic – this never-ending-we’ve-never-done-this-before-therefore-we-all-need-some-grace-two-years – we are cooking to maintain sanity. and i have to agree with elsa (whose auto-biography “shocking life” i now want to read) that “eating well gives a spectacular joy to life.” though these two years have not been lavish in expensive foods for us, they have been rich in the experience of cooking and dining together on meals we have mutually prepared.
we love to cook together. and, lucky for me, david loves to chop. i can line up a festival of ingredients to be prepped and he, the mighty sous chef, takes them on willingly and, really, with a little bit of glee. that makes my cooking a wee bit like one of those shows where all the ingredients are in tiny and big bowls, measured and ready. we don’t have swanky pots and pans, but we have an abundance of zeal and, let me tell you, when we are hungry we are daaang focused.
if we feel we can do nothing else – no indoor restaurants, no pubs, no gatherings, no potlucks – then we can invest in cooking for each other or for ourselves. we can honor good food, plain or fancy-schmancy, placed in bowls or on plates, plain or fancy-schmancy, and time taken to savor and be grateful for being fortunate enough to sit at a table and eat.
anticipation (noun): the action of anticipating something; expectation.
they say anticipation is everything. planning and devising and strategizing and dreaming – so much before actually executing. it all looks so good in your mind’s eye. getting there can be a let down, anti-climatic.
often we go out to hike at the end of the day. sometimes this is merely a walk around the ‘hood, along the lakefront. sometimes we drive to a trailhead and walk in the woods. it just depends on how much time we have before the mosquitoes.
there is one common denominator, however. we always end up talking about food. the conversation falls on dinner plans and seems to hang there, treading water in an eddy of food-possibilities as we get hungrier and hungrier.
on the trail and on the sidewalk we often have grandiose designs for dinner, thinking of some of the new recipes we would like to try or zeroing in on favorites that take time and are particular.
and then reality hits.
it’s like when you go grocery shopping and have a huge basket of groceries. you wander the store with your vast list, fuss over produce, price compare, fill the cart, stand in line, check out, load the bags in the car, drive them home, unload them and put them away. and then – the fridge and the pantry replenished – you no longer want to cook. you have had your fill.
the same happens walking. after talking so much about choosing a recipe, listing the ingredients, talking about how lovely it will be to prepare this dinner, we have exhausted ourselves. no longer is it possible to go all out and cross the fine dining line.
we give in. it’s time for charcuterie and a glass of wine. or take-out.
the pressure. gee-willikers! you simply cannot browse through any social media platform without seeing family’s and friends’ beautifully-prepared foods or rustic breads fresh out of the oven, off the grill, sizzling on the griddle, staged and plated for photos.
the pressure. my first question is always one about wondering how, in the middle of this socially-distanced-stay-at-home-pandemic, all-these-people have all-those-ingredients in their homes at-the-ready. we must be pretty basic shoppers; our larders are not filled with the likes of these ingredients. we plan ahead; like you, we are shopping very rarely, limiting our exposure. we miss our peeps at festival; we used to see them almost daily, as we would cruise about town to get fresh fruits and veggies.
the pressure. neither of us wanted to go out to the store the other day. we had chicken out to prepare, but, low on or depleted of fresh vegetables and potatoes, a side dish escaped us. we did, however, have a multitude of pears, because you can’t purchase a normal amount of pears at costco; instead, it is assumed you have an army of pear-eaters and you will all devour them before the dreaded brown spots form on the outside of its smooth green-pear-skin.
the pressure. what to do with pears, other than just, say, slice and eat them. we googled. every pear recipe has goat cheese in it, for good reason. i love goat cheese and wish we could eat goat cheese, but a dairy free diet precludes that. so we had to move on.
knowing that you must be sitting on the edge of your seat as you (maybe) read this, i’ll tell you what happened: we looked in the freezer to see what else was there. bacon! now, i really love bacon. i probably shouldn’t, but i do. thinking we were being brilliant, we googled what you could make with pears and bacon. those of you out there in perfect cooking/baking/inspired feasting social media land will say ‘no duh’ when i tell you we found -drumroll, please- bacon-wrapped pears! simple! you slice a pear into quarters and wrap bacon around the slices. place in 400 degree oven and bake. that’s it! they were freaking amazing!
the pressure. so then the pressure was to NOT post this pear-bacon-pairing-extravaganza on social media. we sent a picture to a couple friends who knew of our facebook-meal-snack-drink ogling and we sent a picture to The Girl and The Boy.
our friends responded enthusiastically but our more recipe-savvy children did not. i suppose they just thought to themselves: yup. pears. bacon. pears + bacon = bacon-wrapped pears. yup. the pressure.
recently, while perusing facebook (which i actually don’t do all that often) i came across a post by My Boy. he had made homemade ravioli for dinner. wait! what?? homemade ravioli??? now, this requires making pasta from scratch as well as stuffing it with a delicious tuscan sausage mix. just sayin! this is the same person who, long ago now, used to be able to live on honey buns and swedish fish. he has amazed me time and again with his creative cooking and the photographs he has sent of yummy meals. one day he grilled shrimp out on his deck for dan and me and d. just as thoughtful as the birthday he made me mac and cheese after a long evening i had spent volunteering, but, i have to admit, much tastier.
the first time My Girl made us dinner we had gnocchi and an excellent sausage sauce. i hadn’t had gnocchi in years – since i had it with the hot chics in montana – and her recipe immediately made it onto our ‘what-should-we-have-for-dinner’ list of possibilities.
these are the same two human beings who would ask, ” what’s for dinner?” now i find myself asking them. funny how cooking creativity blossoms in each next generation.
reverse threading 