Our son Russell was a bit of a trend setter at his Montessori School. During the winter months he didn’t want to stop wearing his favorite short-sleeved tee shirts so he simply layered them over turtlenecks or long-sleeved tops. More than one mother came up to me came up on the playground during pick up time to moan about how their kid insisted on dressing just like Russell (which given the winters in New England seemed like a good thing so I was unclear what all the moaning was all about). Then there was a “unicorn horn” phase, which is where he made a ponytail from his bangs and give this tuft of hair the illusion of being more horn-like he gloped on copious amounts of hair gel (there were not too many copy cats for that trend). He really knew how to rock the mix and match look as you can see below, I’m sure you’ll agree the dinosaur tie is an inspired addition. My son’s personal style was unique and a perfect reflection of who he was. Sometimes I wished I was as self-assured as he was when it came to wearing clothes.My Mom likes to tell me I too had some trendy moments in my youth, though they were more focused on food. Thinking back it seems totally logical. Julia Child had opened culinary doors in the 1960s so that by the time I was a teenager, busily taking every home ec course offered at my high school, all sorts of foods were starting to appear in restaurants, cookbooks, some of the more upscale grocery stores, and on TV. Looking back I realize I wasn’t a trend setter like Russell, but rather a trend spotter. Which makes complete sense since my hyper focus on food and cooking allowed me to know when something new, exciting or different was happening. One of the advantages of middle age is that, much like a five-year-old, you really don’t have to give two figs for what other people think, which leaves you wide open to follow your own path – starting a trend, finding one to follow, or merrily pursuing your own non-trendy path. Your choice. Though I have practically no interest in current food trends, it doesn’t mean I don’t pay attention to what they are. In case you were wondering cauliflower is the trendy vegetable of 2017 (bye-bye kale and brussel sprouts). Continue reading
It’s fall, my favorite time of year. With the glorious blow-out of leaf colors it’s as if Mother Nature wants to give us one last hurrah before we enter the quiet time of late fall which then slides into winter.
I’ve loved waking up to misty mornings where you could barely see down the hill or cotton candy sunrises. Loved taking Oliver for walks as the leaves drifted down around us. Well okay, the ticks sucked, and there sure were a lot of them this year, but the leaves have been stupendous. I was even happy to watch the colors dampened down from bright reds and yellows to russets and burnt umbre.
The other night there was a frost advisory so I grabbed a flashlight and went out to pick the last of my mint. Bundled and tied, I hung it on a drawer pull to dry a save as a last vestige of summer. Then today it snowed. Seriously. October twenty–seventh. So when better to sip a cup of summer than during a weirdly early snowstorm.
Sometimes things don’t have to be complicated.
Like chores. With our youngest going to college locally this semester household chores somehow got into a boondoggle. Then came the chore wheel and the quagmire of who was supposed to do what evaporated as the house settled into a clean (or as clean as we get) routine. I got a chuckle when I realized that every time MOM (i.e. me) was on dump duty or bathroom cleaning I was WOW. I love the fact that being upside down makes me wow!
Another thing that isn’t too complicated is getting our dog Oliver to come back into the house after chasing bunny rabbits. Just open the back door and yell, “Steak” and he comes dashing. It works because he is a very clever Jack Russell Terrier, who has a formidable understanding of the english language. So much so that we’ve gotten into the habit of spelling, rather than saying, certain words. A friend cautioned us against making him food-centric, but I’ve found it very helpful over the years, especially owning a breed of dog who thinks about whether or not he wants to obey. Plus it costs us nothing. I simply cut up the scraps leftover from any meat dinner we have and pop those morsels into a bag we store in the freezer. Oliver knows he’ll get a frozen tidbit if he comes running at the “S” word.
This week I was tickled to come across the most un-complicated cake ever. One of those oh so simple recipes that I somehow missed when Marian Burros first published it in the NYT thirty plus years ago, but which thankfully circled around and around, ultimately finding me again through a news feed. If you have the ingredients on hand you can pop it into the oven in less than ten minutes. An hour later you have the perfect Friday afternoon plum tea cake. Which can then morph into Saturday morning breakfast before you head out to the Farmer’s Market. Or turn into a late night snack as you finish your homework.
It’s blueberry season and all I want to do is bake a pie. But I can’t.
Not because it’s too hot to bake, I just don’t want to heat it up to 350º (or 375º or 400º) since a stupid mouse wiggled its way into my stove, couldn’t wiggle back out, and died! I have taken the stove as apart as I am capable of, but cannot find the darn carcass. Since a service call would probably cost more than the stove is worth I’m trying to figure out what my options are. Trust me when I say roasted mouse is not an enjoyable aroma.
So instead of baking up some of summer’s bounty I’ve been making a load of non-baked happy mail. It requires a glue gun, but no oven. The genius behind these mailable treats is Sandra Denneler over at sheknows, and so far this summer I’ve made a whole bunch of popsicle postcards, ice-cream sandwich postcards and one fabulous watermelon mailing package. Basically I’d say just follow the links to Sandra’s instructions and you should be fine. My tweaks to her “recipes” are below.