Amy the Mom

November Already?

It's been eleven months since I last posted, so let's dust this thing off and go for a month of daily posts again! Last year on November 2nd, I posted pictures of my son as he was sworn into the United States Marine Corps. Today, my barely 18 year old son is wrapping up his last month of boot camp in San Diego at Camp Pendleton.

The year leading up to Alex's departure was tough on me. The littlest things could prompt crying jags, and I spent the better part of Labor Day weekend in tears. Alex's platoon had the final swearing in ceremony on the field before the Minnesota Twins baseball game on Labor Day. This elevated an already momentous occasion to new emotional levels for me. My husband, who is stepfather to Alex and his twin siblings, was just as emotional as I...possibly worse, since I practically cried myself dry at some point the day before Alex's final swearing in ceremony.

The young men and women marched on to the field, accompanied by several Marines who themselves were sworn in at a Twins game in 1967.  The author of a book about their experience in Vietnam, Christy Sauro, Jr., was among them. 

I packed extra handkerchiefs, which proved useful when Alex's name was emblazoned on the scoreboard.

Our seats were at an angle that wasn't ideal for photos, but I'm keeping a lot of those images in my heart. 

Afterwards, the Marines treated family members to a lovely rooftop reception at Seven, a sky bar in downtown Minneapolis.  The weather was flawless.  I looked at the young men and women sworn in with Alex...none seemed old enough for the enormous responsibility ahead.  They looked both confident and nervous, certainly still coasting on the ovation and outpouring of gratitude shown them at the baseball game three hours earlier.

I hugged my son more that last weekend than I had in the last five years combined.  His last words to me before he joined his platoon mates, were "See you in thirteen weeks!" He smiled broadly, and I wept as I remembered him as a five year old, climbing on to the school bus for the first time.  He climbed the bus stairs and never looked back.  That was the first time I truly realized...they're all going to leave one day...the diapers, the little shoes, the Matchbox cars and Legos...it's all temporary.  Someday, I realized that morning thirteen years ago,  I will have to say goodbye for real.  September 6th was the first goodbye.  It's clear to me that my son is never again going to need his mom...at least in the role I've held the last 18 years.  I'm sure he'll ask my advice, and hopefully my duties as a grandmother will be called on at some point, but he doesn't need my permission, or approval, or financial support any more.  That is sad, but that is a job well done, too.

The letters from boot camp are both hilarious and worrisome, but I can sense a maturity in my oldest son that wasn't there in August.  I'll bring a bale of handkerchiefs with me to Camp Pendleton, because I know Alex's transformation will bring a new wave of tears-both joyful and sad. 

Proudest mom. Ever.

NaBloPoMo 2010, Over and Out!

Well, I did it. 

I posted every single day this month, after an 18 month hiatus.  Granted, several of the posts were phone-ins at best, but I accomplished a goal.  I am still going to post cookie recipes next month.  I'm not ruling out another 31 day posting streak either.  

Here are some recipes I'll be including next month:

• Mexican Wedding Cookies
• Pecan Icebox Cookies
• Peppermint Meringues
• Key Lime Thumbprints
• Sprintz
• Peanut Butter Cups
• Peanut Brittle
• Fudge
• Shortbread
• Gingerbread
• Cranberry Pecan Biscotti
• English Toffee

Some of these are annual traditions, others I haven't made for decades and the rest are projects I've always wanted to try.  I will be making quite a bit in anticipation of a visit to a group home on Sunday.  Never one to show up empty handed, I plan on bringing a cookie basket to the residents and supervisors. 

I'll see you all back here tomorrow! 

 

Perfect Pumpkin Pie

 

I could have sworn that I included this recipe a few years ago during NaBloPoMo, but a scan of the archives proves me wrong.  (Do you ever go back and read older material and experience a disconnect...an inability to remember writing "that post"?  God, I had that feeling a lot going over those musings.) 

This pumpin pie isn't too different from the one on the label of Libby's Pure Pumpkin.   It is richer, though, and everyone who eats it claims it's the best they've ever had.  I want you to buy the can of pumpkin without the spices.  You'll add your own, one by one, instead of using pumpkin pie spice which lacks the punch of fresh.  One of these days, I'll make the pumpkin from scratch, too, but that plan is on hold until my spare time is more abundant.

One 9 inch pie shell, unbaked

I'm a big advocate of making your own pie crust.  It's not that labor intensive, and the end result is worth it.  I'm sure that I'm in the minority of people my age who still make homemade crust, but I use Martha Stewart's food processor method.    The only real work is rolling it out, which is a task I actually enjoy. 

Perfect Pumpkin Pie

1 C firmly packed brown sugar
1 TBSP flour
1/2 tsp salt
1 1/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 ground allspice

Place all the above ingredients in your mixer bowl and give it a spin for a couple seconds, thoroughly combining them.  Add to them:

1 one pound can pumpkin, no spices added
1 1/2 C evaporated milk
1 egg, slightly beaten 

Pour pie mix into the crust.  Bake at 425 for 15 minutes, then turn oven temperature down to 350.  Bake for 40 to 50 more minutes until knife inserted in center comes out clean.  You need to keep a close eye on the crust so that it doesn't get too brown.  I use a pie crust shield to make sure that my pies turn out perfect.   The other tool that guarantees success is the Le Creuset Pie Dish.   It's the perfect depth for this recipe. 

Confession time.  I know I should make fresh sweetened whipped cream with this, but I'm a sucker for Cool Whip.  My pumpkin pie recipe is so rich that real whipped cream is almost overwhelming.  I think that it's probably more nostalgic than anything else though.  I grew up with it, and loved coating every inch of my pie with it.

 

The end

I actually enjoyed this little posting every day exercise, and have to give myself a pat on the back for making the cut.  I know, I know, a couple of posts were phoned in, but I did feel more...prolific this month.  I'll definitely do it again next year though I'll probably sleeve a few posts for Thanksgiving week. 

The timing for the finale couldn't be better.  The sore throat that's been threatening all week has attacked both Steve and I with a vengeance.  I just want to soak in a hot bathtub tonight with a stack of the magazines that I never seem to have time to read. 

If I can muster the energy this weekend to prepare one of my famous breakfasts, I think I'll make Creme Brulee French Toast.  My mother in law found this recipe in the newspaper and brought it over one Sunday.  It's perfect for bringing to someone's house on Christmas morning, because you must prepare it the night before.  This dish is so laden with fat and carbohydrates that you don't want to even think about eating it more than once a year, but let me tell you-it's sublime.  I have made my usual modifications to the original version.  What perplexes me is why this dish is called "Creme Brulee."  I've never had Creme Brulee with peaches before.  Really, this should be called "Peaches and Cream French Toast."

Creme Brulee French Toast aka Peaches and Cream French Toast

1 stick butter
2 TBSP light corn syrup
1 C firmly packed brown sugar
1 loaf Hawaiian bread, Challah if that is not available
5 eggs
1 1/2 C half and half
2 TBSP vanilla
1/4 tsp salt
24 oz. frozen peach slices
2 TBSP cinnamon sugar

In a small saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth.  Pour into a 13 x9 glass baking dish.  Trim the crust and ends from the loaf of bread.  Cut bread into 2 inch thick slices.  Arrange slices in one layer in the baking dish, squeezing slightly to fit.  In a large bowl, whisk the eggs, half and half, vanilla and salt until well combined.  Pour evenly over bread, top with peaches and sprinkle with cinnamon sugar.  Refrigerate overnight.  Bring to room temperature one hour before baking at 350 for 45-55 minutes until puffed and edges are golden. 

Once again, I'm going to insist that you prepare some fresh whipped cream.  One pint of heavy whipping cream, 1 TBSP superfine sugar, maybe a couple drops of vanilla.  Whip on high speed until heavy peaks form.  It's really what makes this recipe perfect.  A hunk of this french toast with real whipped cream and a strong cup of coffee...mmmm, heaven.      

Uh...

Did we need a banner announcing the milestone?  I think not. 

Flourless Chocolate Cake with Raspberry Sauce

How about an all purpose raspberry sauce?  The favorite fruit in our house is the red raspberry.  It's a pricey indulgence, even when they're in season, and a package of them will disappear faster than any other food.  This sauce uses the much more affordable frozen raspberries, and is perfect with cheesecake, chocolate mousse and any other desert you can think of.   My favorite chocolate desert is flourless chocoate cake.  It's rich and fudgy and sinful. 

Raspberry sauce

1 1o oz package of frozen red raspberries in syrup
2 TBSP (more or less) depending on desired sweetnes
2 tsp Cointreau

Puree ingredients in a food processor.  Pour mixture through a sieve into a bowl, pressing on solids then discarding them.  Chill until ready to use.  Will keep for two days in the refrigerator.

Flourless chocolate cake

This is from my favorite recipe site, Epicurious

4 ounces fine-quality bittersweet chocolate
1 stick unsalted butter
3/4 cup superfine sugar
3 large eggs
1/2 cup unsweetened cocoa powder

Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.

Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

You really, absolutely must take the time to whip fresh cream to accompany this recipe.  I add the smallest amount of superfine sugar and then whip until stiff peaks form. 

Two more days left of my thirties...

In two days I turn 40.  This milestone doesn't upset me nearly as much as I thought it would, probably because this has been a wonderful year overall, and I'm not going to have to face the BIG FOUR OH as a single mother-back in my early 30's that was a huge concern for me.   

We'll be "celebrating" on Friday, rather than Thursday at Ruth's Chris steak house.  And by "celebrating", I mean weeping openly into a large glass of red wine.  Who am I kidding?  Forty?  What the hell?  It really does bother me.  When I was in Ohio over the weekend, my friend Nino made a disturbing observation.  He hadn't seen my children in several years and he remarked that he and I were the same age as my oldest son when we became friends.  Waaaaaahhhhhh!  I'm old, oh so very old.    

Console me gentle readers. 

Here's a great steak recipe for the holidays...so easy, yet so very elegant.  This recipe reminds me of the scene from Goodfellas where Paul Sorvino is shaving thin slices of garlic with a razor blade.  He's cooking up an Italian delicacy-in a jail cell.  I salivate every time I watch that scene.  Try and get the garlic thin like that for this recipe, it just melts into the beef if you do.  A very sharp paring knife will do the job-you don't need a razor.      

Roast Beef Tenderloin

One whole 2 pound beef tenderloin
6 garlic cloves, sliced as thin as possible
Several springs of fresh thyme
4 shallots, sliced in half lengthwise and peeled
Fresh ground pepper
Olive oil

Preheat oven to 400 degrees.  Place the tenderloin in a roasting pan at least 2 inches deep.  Rub the meat  first with a cut side of a garlic clove, then with olive oil. Use a paring knife to create pockets all over the meat.  Insert the thin slices of garlic into the pockets.  Grind pepper over the surface of the steak.  Coat the shallots with olive oil, then scatter all over the bottom of the pan.  Pull the thyme leaves off the sprigs, and sprinkle all over the meat and shallots.  Bake until desired degree of doneness.  I can't imagine cooking it beyond medium, but I'll leave that up to you.  A thermometer should read 125 degrees for rare, 135 degrees for medium rare, and 145 for medium.  This is lovely for Christmas Eve.  Last year I served it with lobster tails.  YUM. 

Exhaustion

We didn't arrive home until 1:30 in the morning, I was up five hours later unpacking my truck and reclaiming it as my own.  My truck is my sanctuary on wheels.  I have lots of space, it's the one place in my life I am meticulous about and keep neat as a pin.  I don't have to share it for very long with kids or dogs, and I never let either party spend too much time in there.

I'm now battling extreme fatigue, a sore throat and eyelids that weigh five pounds each.  Until tomorrow, au revoir.

Eddie, if I woke up tomorrow with my head sewn to the carpet, I wouldn't be more surprised than I am now

We're on the way home now, and once again advancements in technology allow me to post this from the backseat of my Sequoia.  We're stuck in Chicago traffic.  Again.  It seems to be a theme this weekend.  This time we made sure we hit town just as soon as the Bears game got out. 

Other than the time spent in the Toyota, the weekend was delightful.  The cousins acted as if they'd seen each other only last week, not the three years that it has actually been.  Steve was able to meet family members that he had only heard about, and he's decided that we need to go back more often so that he can spend more time with them.  He actually loved my little hometown, and was able to relax for the first time in months. 

Coincidentally, my mother  in law-Madeline-has relatives that live in Cleveland, about an hour away from my family.  She asked my sister Betsy if if would be okay for the Cleveland relatives to spend a few hours on Saturday afternoon at the house visiting.  Betsy was more than happy to accomodate Madeline's request, and we all thought four or five relatives would be joining us.  Knowing we had an hour or two before the Cleveland family arrived, my brother in law Eric suggested Steve and I might enjoy a drive down to Amish country, specifically a stop at Lehman's Hardware, a tool mecca that was certain to blow Steve's mind.  I couldn't wait to stock up on spices, pumpkin butter and trail bologna at a local shop. 

Right before we left, Madeline's cousin Mike arrived with his father in law, Poppy.  Poppy and Madeline had shared a few dances a year ago at a fiftieth wedding anniversary party.  Madeline likes to tell people that they had a "one night stand."  She was looking forward to seeing this silver fox. Understandably, he was a charmer.  Their picture was yesterday's post.  We left Madeline shamelessly flirting with Poppy, Mike settled in watching the football game in 57 inches of high definition glory.

We had just passed our first horse and buggy when my sister called Eric and said that Brian and his four children had just arrived.  "Who the hell is Brian?" I asked when Eric relayed the news.

Never known for his ability to recall names, Steve replied, "I have no idea who these people are, this is my mom's thing." 

I shrugged and continued to take in the scenery, admiring the pastoral settings and the little children cloaked in their archaic clothing.  We arrived at Ashrey's grocery, a delightful place with bulk spices that are unbelievably affordable, and wonderful items that are impossible to find anywhere but the internet.  As we were perusing the aisles, Eric called Betsy and asked for directions to Lehman's.  Betsy responded that there was no time for that, we needed to get our asses home now.  The four people we were expecting had turned into sixteen, and twenty more were on their way.  Betsy is the most accomodating person I have ever met, and I think I've accurately represented her prowess in the kitchen.  But she's not a miracle worker, and there's a big difference between four guests and thirty-six.  I know how she gets when her temper is tested, and this was  a potentially terrifying situation. 

We arrived home to pursed lips and a furrowed brow.  Betsy shot Steve and I an icy look, and ordered us to entertain our family members.  I dispatched Steve to the family room to meet everyone, and looked around to find the house overrun by toddlers.  I asked Betsy what I could do to help, and she ordered me to start getting the pepperoni buns made.   I felt awful that Betsy had been put on the spot, after she had been waiting on us hand and foot for the last three days.  I began to work on the bread dough when Madeline's Uncle Chuck walked into the kitchen to make small talk with us.  Eric and Betsy and I were the only three people in the kitchen at this point.  He watched as I fiddled with the dough, Betsy piped elaborate frosting on fresh baked cutout cookies and Eric assembled a cheese tray.  Eric asked Uncle Chuck his relation to all of the family members gathered, and Uncle Chuck haughtily announced, "I'm the patriarch of this family." 

There was an arrogant tone to his voice that we all picked up on.  Betsy arched one eyebrow, and turned her mouth down on one side-signs Eric and I knew to be indicators that she was dangerously close to the end of her rope.  Uncle Chuck then crossed a line.  He spoke to Eric, pointed at Betsy and then asked, "Is she your mother?"

It was as if time stood still.  Eric and I both froze.  ohshitohfuckohholyhell, she is going to lose it for sure now.  Eric slowly raised his head so that his gaze was level to Betsy.  I stood with my jaw on my chest, waiting for Uncle Chuck to laugh and shrug off his bad joke, to say that he was just kidding, ha ha.  I'm sure it wasn't more than ten seconds, but if felt like ten minutes before Eric said, "Uhhhhh, that's my wife." 

The man didn't even apologize, he acted almost put out when he said, "Well how would I know that?"

Umm, because she doesn't look eighteen or more years older than her husband? 

Betsy fixed him with her deadly laser shooting stare, but put a gracious smile on her face and ordered him out of her kitchen good naturedly, "Okay Uncle Chuck, you better go watch some football now, ha ha." 

I don't think that Uncle Chuck realizes just how close he came to death in my sister's kitchen.  Had Betsy been a little closer to the knife block, I'm pretty sure he would have never seen the blade penetrate his heart.  I called my mother in law aside and asked when the other twenty people were expected to arrive.  Madeline gaily responded that no one else was coming, just these sixteen.  I then pulled Steve into the foyer and tried to tell him about Uncle Chuck's faux pas, but I was laughing so hard I had to repeat it three times before Steve finally understood me.  I wasn't laughing at my sister's expense, it was just the diffusion of tension. 

After sampling Betsy's pepperoni rolls, Steve wanted to know why I never made them.  I reminded him that while he may be on a break from the low carb lifestyle while in Ohio, we would be returning to it once we arrived back in Minnesota.  Betsy figured out how to make these savory buns after I worked at a restaurant in college that served them.  They're pretty easy, but awfully impressive with a big Italian dinner.

Pepperoni Rolls

12 pieces of Rhode's frozen bread dough rolls, thawed
36 pieces of pepperoni
1 cup shredded provolone cheese
1/2 cup butter
3 cloves garlic, crushed

Combine the butter and garlic, melt over low heat.  Set aside.  Flatten the pieces of dough until they form a four inch circle.  Place three pieces of pepperoni on each round, then sprinkle with provolone cheese, leaving a half inch border clear of any toppings. Bring the seams together, forming a pouch.  Place the buns on a cookie sheet with the seam side down, brush generously with the garlic butter.  Bake at 350 degrees for 15 minutes or until golden brown.   

There will be stories...

Many tales to tell...updates from the road tomorrow.