How far we've come

When we were out with The Engineers, we got into a discussion about technology. How obsolete some things are. How it's hard for us to imagine a life without televisions when our parents were forced to listen to the radio paint images. Wondering what our children will think of the technology we hold near and dear.

I heard a television show talking about recording something on a VCR and it reminded me of this conversation. Even the VCR itself seems so outdated, and yet just a few short years ago, it was groundbreaking innovation.

And yet, with all this innovation and technology, there are some areas where we are falling back on past tradition. When I think of the resurgence of farmer's markets, it hearkens back to the days before massive grocery stores. Butcher and cheese shops are popping up with a surprising vengeance. Eating local has become "trendy" when it used to be the only alternative.

Most of this falling back involves food. And it's not terribly surprising. All the shortcuts are taking their toll on both the health of the population and the world around us. Let's take something we're all familiar with - the microwaveable dinner. Microwave meals have become a staple in many households. Controlling portion size, offering something "homecooked" in just a matter of minutes, and fairly inexpensive. It's not hard to see why they have made their way into freezers across America. But most are loaded with more "nonfood ingredients" than food ingredients. And so many people are turning from them and back to their own kitchens. After all, it doesn't take that much longer to boil a pot of pasta instead of heating up some spaghetti in the microwave.

One of Thatdad's favorite instant dinners was Salisbury's Steak. Before there were microwaves, these "instant dinners" were made in the stove. Still quicker for working moms than slaving over a stove all night when they would come home from work. When microwave meals came out, this was one of his favorite to get. Wanna hear something funny? I've never had it before. Wanna hear something else? If I was going to have it, I'd much prefer to make it myself than zap a freezer version of it - to really give it a fighting shot. I turned to Fannie Farmer for this one. I don't know how authentic it is, or if this is what real Salisbury Steak tastes like, but it's fun to make something old, new again.

Salisbury Steak (From the Fannie Farmer Cookbook)
2 slices white bread
1/4 cup milk
1 3/4 lb ground beef
1 tsp salt
pepper
1 tsp Worcestershire Sauce
4 strips bacon, cooked and crumbled
1/3 cup breadcrumbs

1. Preheat the broiler. Remove the crusts from the bread and soak in milk until soft. Squeeze out excess milk, then lightly mix with the ground beef until absorbed.
2. Add the seasonings and shape into a large round.
3. Broil meat round for 5 minutes. Flip the meat and sprinkle the bacon and breadcrumbs on top. Broil for another 5 minutes.
4. Slice and serve
   

Salad Style

Today was a day of eating out. Usually, that would mean that we're on vacation somewhere fabulous, but in this case, it was just a case of trying to catch up.

JackieO is fabulous about asking me for coffee whenever I'm in town visiting Thatmom, and I'm usually awful at being able to make it. But this time, we set the plan into motion almost a month in advance, which means it just had to happen. As JackieO herself said, whenever we get together, it's as though we had seen each other the day before, we just have more to gossip about. JackieO's boyfriend's mother (did you catch all that) is friends with Thatmom. So we're able to keep track of each other fairly easily even when we don't get together, but it's always nicer to see someone in person.

Breakfast lasted hours, and almost ran into Thatboy and my lunch date. At Harvard's birthday party in January, we were reunited with The Engineers, who are finally back in California. Mrs. E and I have been friends since high school and were in each others' weddings. We made plans at Harvard's party to meet up when we were both in town at the same time. It was supposed to be last month, but Chinese New Year got in the way, so we rescheduled for today.

Which was perfect, because it gave us a whole month to catch up on. Since we only had 3 years to add on to that (the time that Mrs. E was NOT in California). Thatboy and Mr. E have had a fabulous relationship since college, back when they used to have competitions as to who could pile more into their Mongolian BBQ bowl. I'm pleased to say that they no longer feel the need to eat themselves sick to impress each other. At last, they are finally growing up.

Because two meals out just isn't enough, we met up with Thatbrother and UDubb for dinner at Thatmom's favorite restaurant. And, I learned tonight, that it is ALSO Thatboy's favorite restaurant in Orange County. Isn't it amazing how you can learn something new about a person you've known for nearly ever?

While all that eating out could mean rich, fatty foods, I tend to use the opportunity to up my salad intake. Today I had a Cobb salad, a beet and strawberry salad, and an arugula and blood orange salad. I love salads, and love ordering them out, because restaurant kitchens have access to so many more ingredients, and they do all the chopping and tearing work.

At home, I usually have much more limited ingredients. But, salads can still be delightful even with very few ingredients. Especially when you add a great protein source to them. Grilled chicken, shrimp, and steak are some of my favorite salad toppings. With a great meat, you don't need much else but lettuce!

But my favorite part of a homemade salad is making my own dressing. It's so easy to make, with very basic ingredients you already have. And it's addictive. Once you start making your own, you'll be tempted never to buy store bought again.

Steak Salad with Mustard Vinaigrette

Dressing
4 Tbsp olive oil
4 Tbsp white wine vinegar
5 tsp dijon mustard
4 tsp lemon juice
4 tsp Worcestershire sauce

Salad
12 oz Sirloin Steak
salt
lemon pepper
8 oz mushrooms, sliced
1/2 cup green onions, sliced
1/4 cup parsley, chopped
1 cup cherry tomatoes, quartered
1 head bibb lettuce

1. Make the dressing: whisk together olive oil, vinegar, dijon mustard, lemon juice and Worcestershire sauce, set aside.
2. Season both sides of steak with salt and lemon pepper. Grill, or cook on grill pan about 5 minutes per side. Slice.
3. Place mushrooms, onions, parsley and steak in a bowl and toss with the dressing.
4. Divide lettuce between four plates. Divide steak mixture over the lettuce and garnish with the cherry tomatoes.

Hamburger Helper

It has definitely been hamburger week here in Thathouse. It's almost as though we're in sync.

I started it, running out at lunch to grab a half pounder with a big green salad. I guess Thatboy got jealous, because the next day he regaled me with the story of the "the two pound burger." Apparently there's a place in town with an eating competition a la "Man v. Food." The challenge consists of a 2 pound burger, cheese fries, and a milkshake. All must be consumed in 45 minutes without bringing it back up. One of Thatboy's coworkers is interested in trying it, so they all went to lunch there this week to check it out, before said coworker signed up for it. Thatboy reported that he couldn't even finish his regular sized burger at this restaurant, let alone finishing a 2 pound one, AND cheese fries, AND a milkshake (though we decided the milkshake wouldn't really be the biggest issue.)

And because we haven't had enough of burgers this week, we're meeting some friends for lunch tomorrow at - you guest it, a burger joint. I'm going to have beef coming out of my ears by Sunday. (Although, between you and me, there's a 90% chance I'm going to indulge in one of my all time favorite Cobb Salads at this place instead of a burger.)

Just in case all this talk of hamburgers has you thinking..."hmmmm Thatgirl has sold me. I need me a burger." Here's a really basic and easy hamburger recipe. Don't tell anyone, but the secret is in the meat. In general, I buy the absolute leanest meat I can find. Cooked into chili, enchiladas, lasagnas, you don't really need the extra fat. But with a hamburger, you NEED a little extra fat. It keeps the meat moist. So don't go any lower than that medium lean. Know what else keeps the burger from drying out? Don't mess with it too much. Handle the patties as little as possible. And of course, the secret secret is to pour the pan juices over the burger before putting it on the bun. Those juices are the best part!

Hamburgers
salt and pepper
1 1/2 lbs ground chuck
1 Tbsp butter
1 Tbsp canola oil
4 hamburger buns

1. Salt and pepper the meat and mix lightly. Shape into four patties.
2. Melt the butter and oil in a skillet until bubbling, then add the hamburgers.
3. Cook 5 minutes per side for medium. Pour pan juices over and place on buns.

The Jig Is Up

Thatboy saw me typing up the post yesterday and remarked that I was posting our corned beef and cabbage from last year. I gave him a funny look - "Well I can't exactly post our corned beef from this year! It hasn't been made yet!"

And in truth, it's not getting made till this weekend.

Before Thatdad died, we would celebrate Thatmom's St. Patrick's Day birthday the weekend before or after the exact date. But since Thatdad's death, we all get together on the actual day itself. And years and years of a St. Patrick's Day birthday have taken their toll on Thatmom. We avoid all green and Irish foods on that day, opting instead for her favorite cuisine - Italian.

So, torn between a mother and a husband, I do what any good wife would do. We celebrate my mom's birthday with her, and St. Patrick's Day the weekend after.

Tonight we dine on Italian food. And in honor of that, and the beautiful spring weather we're having, I present to you an Italian twist on a sunny day classic. This is one of my favorite beach day snacks, and we've been hitting up the beach lately, even though it's really still a little cold for that nonsense.

It's a combination of antipasto and pasta salad - filled with cheese, tomatoes, artichoke hearts, and olives. Since I don't love mayo in a pasta salad, I subbed in some ranch dressing instead. It works even better!

Italian Pasta Salad
3/4 cup ranch dressing
8 oz pasta
1 cup broccoli florets
1 cup artichoke hearts, quartered
1 zucchini, diced
1/2 red onion, thinly sliced
1/2 cup peas, shelled
1 cup cherry tomatoes, halved
1/2 cup grated parmesan cheese
1/4 cup pitted and halved kalamata olives

1. Cook pasta. Before straining, place broccoli in the strainer and pour the pasta and water over the broccoli.
2. Place all ingredients in a bowl and add the ranch dressing.
3. Toss to coat and refrigerate for a couple of hours before serving.

Erin Go Bragh!

I know I astounded you with my knowledge of French during Mardi Gras. I cannot claim the same aptitude with Gaelic. Reading a lot of Irish authors, I have picked up some pronunciations, but not actual words.

So I have no idea what Erin Go Bragh means. I know Erin refers to Ireland, and even if you didn't know that you could assume it had some Irish connotation because I guarantee you'll be hearing a lot of it on St. Patrick's Day.

Some other phrase you might hear on St. Patrick's Day include:
Would you like another beer?
Kiss me I'm Irish
Where's your green?
and of course -
Are you having corned beef and cabbage?

I think I read somewhere that corned beef and cabbage isn't a traditionally Irish dish, that it's actually an Irish-American concoction. Which makes sense. When the Irish came over to America they had nothing. And they weren't looked upon as the favored children. It was rough times.

Know who else had rough times coming over to America? The Jews. Yup, poor, disliked, turned away from everywhere. The Jews and the Irish were siblings from another mother. So it should be no surprise that they developed similar recipes using cheap cuts of meat. The Jews have their brisket, and the Irish had the corned beef and cabbage.

Growing up, we had neither. Well, of course there were corned beef sandwiches, but you got those from the deli, you didn't make your own corned beef! When Thatboy and I married and moved in together, he mentioned how much he missed corned beef and cabbage on St. Patrick's Day. And so a new tradition was born. Since most of our married years have been spent with me getting home much later than Thatboy, we cook the corned beef together - I sit on the phone with him giving him directions as he does the physical labor. So far it's turned out alright.

One corned beef feeds far more than the two of us, but that's okay because leftovers can always be turned into corned beef hash! We add some beets to our corned beef and cabbage, and then use the leftover beets, leftover potatoes and the leftover corned beef to create a "Red Flannel Hash."

Corned Beef and Cabbage
4-5 lbs corned beef
4 onions, peeled
6 potatoes, peeled
8 beets
6 carrots, peeled
6 turnips
1 green cabbage, quartered and cored

1. Rinse the corned beef under running water to remove the brine. Place in a large pot, cover with water and bring to a boil. Cover and simmer for 2 hours.
2. Add the onions and potatoes, cook for 15 more minutes.
   
3. While they're cooking, in another saucepan, boil the beets in water for 35 minutes, drain.
4. Add the carrots and turnips to the corned beef pot, and cook for another 30 minutes.
   
5. Take out the beef and veggies and bring the remaining broth to a boil. Add the cabbage and boil for 3 minutes.
6. Serve the corned beef with the onions, potatoes, carrots, turnips, beets and cabbage.

Red Flannel Hash(From the Fannie Farmer Cookbook)
2 cups cooked corned beef
2 cups chopped boiled potatoes
1 small onion, chopped fine
1 cup diced cooked beets
salt and pepper
4 Tbsp butter
5 Tbsp heavy cream

1. Mix the beef, potatoes, onions, beets, pepper and salt to taste.
2. Melt the butter in a skillet. Spread the beef mixture on the bottom of the skillet and press down with spatula.
3. Fry over medium low heat for 15-20 minutes. Once it is nicely browned, turn the hash over (slide it onto a dinner plate and invert the dinner plate over the skillet)
4. Pour the cream evenly over the meat and cook another 15-20 minutes, until the second side is nicely browned.

Lunch Lessons

There are times when I'm such a mom it kills me. Take, for example, lunch. Every night I pack a lunch for Thatboy and I. I don't have to, I could make him fend for himself, but I pack myself a lunch, so it just makes sense for me to pack lunch for him too.

Rarely, I use leftovers. Most of the time I actually make a whole new meal for the two of us. I vary between the most basic of easy - sandwiches and fruit, and some form of Asian cuisine. Because it's also easy and reheats beautifully. There are curries and stirfries, classic dishes like beef and broccoli or sesame chicken, and of course, one of my favorite easy meals - fried rice.

I said I rarely use leftovers, however, upon reflection, I make use of some dinner components. I hate leftover rice. Refrigerated and reheated it never tastes quite the same. So if we have rice for dinner, I always use whatever is left to create fried rice for our lunches. Adding the egg, soy sauce and veggie somehow solves that whole reheating problem. And it contains almost all the basic food groups, which makes it a well rounded meal. (You can always add chicken, pork, beef, or even shrimp if you so desire) Toss in an orange, apple, or even a pear and you're completely covered!

Lunch Fried Rice
2 Tbsp oil
2 cups cooked rice
2 Tbsp green onions, sliced
3/4 Tbsp soy sauce
pepper
1 egg, slightly beaten

1. Heat the oil in a large skillet and add the rice, scallions, soy sauce and some ground pepper.
2. Cook for 5-6 minutes. Press to side of pan and add egg to the open space.
3. Scramble the egg, and once cooked, stir it into the rest of the rice so it breaks into smaller pieces. Remove from heat and serve.
   

Accentuate the Positive

Motivation can come in many shapes and forms. There's the need to succeed, the drive that pushes you onward. There's the sense of accomplishment and pride. There's that sweet voice whispering in your ear, telling you that you can do anything.

And of course, every coin has it's flip side. There's a darker side to motivation also. And that's what I want to talk about in this week's Eat.Live.Be.

It's been a long hard road to change my motivation style from something negative to something positive. A long way from "you'll never do it" to "you can do anything." For years, the thing that kept me going was an unhealthy voice in my head that goaded me into working out. Thoughts like "You'll always be fat and ugly." "If you weren't such a slob you wouldn't need to go to the gym." "You're such a quitter." I told myself that skipping one gym class, one run, would make me the failure I knew in my heart of hearts I was. Sure it kept me going and running, but the cost wasn't pretty. There were days when I'd head to the gym with a fever so high, I'd throw up in the bushes after. Days when I'd forgo sleeping to get in an extra workout.

I don't know exactly what the turning point was. When it dawned on me that this form of motivation was detrimental and not healthy. I can remember the first day I struggled with this new knowledge. It was Yom Kippur, the Day of Atonement. A day where we fast all day, and that includes drinking water. I got up early to get a run in before synagogue, like I do every year. And I awoke with a migraine. And I sat for a good 10 minutes debating with myself whether I should head out for a run or not. I was in a great deal of pain, wouldn't be able to eat or drink anything all day, and I seriously considered still heading out. But I didn't. And that was a huge accomplishment for me. I recognized it, even then. I still look back on that moment as the moment I learned to motivate myself in positive ways. To take the rest I needed. To exercise for the right reasons - reasons like feeling good about myself, and not making myself feel bad.

It's important to have self motivation. It's important to have a little voice in your head. But it's also important you're getting the right motivation, the right little voice. A little voice that cheers you on and tells you how strong and fabulous you are. A little voice that doesn't beat you up for skipping a workout, but says "hey friend, it's okay, you're going to make up for it tomorrow - there's always another workout!"


Next week's topic is a breakdown of "a day in the life."

And here are a list of the other bloggers participating:

• Sarah - www.sarahscucinabella.com
• Cate - www.sweetnicks.com
  
• Maris - www.ingoodtasteblog.net
• Chris - www.melecotte.com
• Faith - www.clickblogappetit.com/
• Kristen - www.dineanddish.net
• Emily - http://andersonfamilycrew.blogspot.com/
• Jenna - http://stopdropandblog.com/
• Joanne - http://www.joanne-eatswellwithothers.com/,
• Casey - http://www.thestarnesfam.com
• Patsy - http://familyfriendsandfood.blogspot.com/
• Tri-Fit Mom - http://trifitmom.blogspot.com/
• Claire - http://cookiedoc.blogspot.com/
• Allison - http://sweetflours.blogspot.com/
• Jen - http://njepicurean.blogspot.com/
• Leslie - www.thehungryhousewife.com
• Rivki - http://www.healthyeatingforordinarypeople.com/
  
• Claudia from Journey of an Italian Cook
• Jennifer - http://lick-a-plate.blogspot.com/

In honor of my motivational turnaround, I present you something completely different. Something I've never made before that turned out pretty well! It's always nice when you take a risk that turns out, it builds your confidence to take more risks. This risk was with oxtail. Since I didn't know how tough or tender it was, I went with braising. If you remember from my short ribs, braising makes any cut of meat fall off the bone. I did a little bit of research before braising these puppies and found out that they tend to be a little fatty. So I read a tip to cool them down, remove the fat, and then reheat. Makes for a nice tender, nonfatty meal!

Braised Oxtail
1 1/2 Tbsp butter
1 1/2 Tbsp flour
1/4 tsp salt and pepper
2 lbs oxtail
1 onion, sliced thin
3/4 cup beef broth
1 cup diced tomatoes
1 bay leaf

1. Preheat oven to 300. Mix the flour, salt, and pepper and roll the oxtail in this mixture.
2. Melt the butter in a skillet and brown the meat.
3. Transfer to a covered casserole. Cook the onions in the remaining fat/butter in the skillet.
4. Once the onions are browned, place them on top of the meat. Pour the broth and tomatoes over and add 1 cup water.
5. Add the bay leaf, cover, and cook for 3 hours.
6. Cool, remove the fat, reheat and serve.

Cleaning House

Yesterday Myrtle, her husband, and all three kids came over for dinner. As soon as we made plans earlier this week, I told Thatboy to cancel all his plans for Saturday, because our place was NOT presentable.

I did leave the house once, to drop off some bags of clothing at Goodwill. But otherwise, we spent the entire day vacuuming, putting things away, and finding creative homes for things so they weren't on every counter/table top.

It was exhausting. Luckily I had placed dinner in the crockpot that morning so I didn't have to worry about anything in the oven. Unluckily, it was not my favorite meal ever, so I'll delight you with something far better tonight.

It was however great to catch up with Myrtle and see how gigantic her little ones are getting. They grow so quickly in the first 2 years. And this was Thatboy's first time to meet Uno. Tres is running around like Evil Kneeval. Hard to believe she was once the tiniest baby I had ever seen. Always one to know what kids like, the chocolate cupcakes I made went over like gangbusters. And Thatboy spent a good amount of time playing cards with Uno while Dos and I read fairy tale books.

When they left, we realized it was a little sad we had so many kid friendly toys and activities. Only because we have no kids, so usually it's Thatboy and I playing cards, or reading fairy tale books. It is convenient for entertaining though!

The crockpot chicken caccitore as I noted before was just meh. Not a standout at all. It didn't thicken the way I would have liked, and I completely forgot to buy enough papperdelle. I know, I suck. I might have redeemed myself with the new beer I found - Firestone's Velvet Stout, which was a HUGE hit.

I wanted to go for a different type of cuisine than the Mexican style pork we had the last time we dined with Myrtle's family. But I should have been safe and stayed with these tried and true enchiladas. Usually a hit with Thatboys and children everywhere. And I love making meals with enough leftovers for weekend lunches.

Chicken Enchiladas
16 oz of your favorite salsa
1/2 cup sour cream
2 tsp chili powder
2 cups cooked chicken, cubed
1/2 cup Monterey Jack cheese, shredded
6 flour tortillas
1 green onion, sliced

1. Preheat oven to 350. Combine 3/4 cup of the salsa with the sour cream and chili powder.
2. Add in the chicken and cheese.
3. Using a 1/3 cup measuring cup, place the chicken mixture in the center of each of the tortillas. Roll up the tortillas and place seam side up in a glass baking dish.
4. Pour remaining salsa on top, cover and bake for 40 minutes. Top with the sliced green onion.

I got a very important phone call this afternoon. Well, it wasn't a phone call. It was a text. A text with almost no information. Thatboy told me he was at Borders, they were having their closing sale and did I want anything. DID I WANT ANYTHING?

I quickly sent him a series of texts asking for more information. Was he there right now? Should I head down and meet him? How long was this sale going on? When are they closing? Was there a large selection? He didn't respond to any of theses text and THAT'S what led to the important phone call where I asked why he didn't drop everything to respond. Apparently, he just couldn't text me back fast enough before I shot another one at him.

So I headed down to Borders to scoop up some deals. I was able to get some new fiction and non fiction books, a workout DVD, and the highlight of my trip:

A Punky Brewster DVD. Everyone grew up on this right? I know I did. I'm so excited to force Thatboy to watch episode after episode with me.

Here's another favorite of mine. Short ribs. I love short ribs, but I never make them at home. Which is a shame, because they're so easy to make. Tender and fall of the bone meat definitely calls for braising. Braising short ribs makes them a cross between a stew and a pot roast, but personally I find them more flavorful.

Braised Shortribs
1 1/2 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
2 lbs beef shortribs
2 Tbsp butter
4 carrots, peeled
1 large onion, quartered
1/2 cup celery, sliced
2 sprigs of parsley
1 bay leaf
1/2 tsp marjoram
1/2 cup red wine

1. Preheat oven to 350. Combine the flour, salt, pepper and coat the shortribs in this mixture.
2. Melt the butter in a dutch oven, and brown the meat.
3. Reduce the heat and add 1/2 cup of water and all the remaining ingredients. Cover and cook in the oven for 1 1/2 hours.

Those ham croquettes worked so well, we decided to try our hand with a rice version. Similar to risotto balls this works as a fabulous way to use up leftover rice.

Rice Croquettes
1/2 cup cooked rice
1 egg, separated
3 Tbsp butter
3/4 cup breadcrumbs
1 Tbsp oil

1. Combine rice, egg yolk and 1 Tbsp butter.
2. Place egg whites in a shallow dish and breadcrumbs in another dish.
3. Shape the rice into logs/balls/patties, whatever you like. Dip in egg white and then roll in crumbs.
4. Melt remaining butter and oil in skillet. Fry the croquettes until golden brown.

Spring MUST be here

Saturday mornings when we're in town I get up early so I can head down to the Little Italy Farmer's Market before the day gets started. It's not in the neighborhood, but it's so good that I make the drive.

Except, now the downtown Farmer's Market has returned for the season. This is ever so convenient since it's on a Thursday and I work downtown. Which means I can hit up the farmer's market on my lunch break and save myself an extra trip on the weekends.

The downtown Farmer's Market isn't nearly as extensive as the Little Italy market (which is by far the best of the county - I've hit them all up), but it does make my weekends a little more free. And I can still score some beautiful produce.

Today I picked up some spinach, tomatoes, mandarin oranges, and avocado. I shared the mandarins with my coworkers and they all think they may be the sweetest of the season.

For me, the return of the Farmer's Market heralds the return of spring. I'm hoping the warmer weather sticks around, and maybe we can go for a week without rain! I'm celebrating with what I think of as a quintessential spring dish - baked chicken with thyme. Being able to use fresh herbs is a welcome treat after the winter. Of course, you know what they say about spring chickens!

Baked Chicken with Thyme
1/4 onion, minced
1/4 tsp salt
1 clove garlic, minced
1/4 tsp paprika
1 tsp thyme leaves, chopped fine
1/2Tbsp oil
2 chicken breasts


1. Preheat oven to 375. Combine oil, garlic, salt, paprika, onion, and thyme to create a paste.
2. Spread paste over chicken and bake 40 minutes.

Stewed

Ready kids? It’s story time!

Thatdog is not a lover. He’s not into PDAs (or PrivateDAs either if we want to be entirely truthful.) He doesn’t want to cuddle or sit in your lap. If he’s on the couch and you sit on the opposite end, he will get off the couch and go sit somewhere else. This is very important background information.

On Monday night, Thatboy got home from work and Thatdog tried to bolt out the door like he was being chased by a debt collector. It was very suspicious behavior he had never exhibited before. Thatboy did a thorough check all over and came to the conclusion there was something wrong with Thatdog’s tail. As soon as he touched the tail, Thatdog would cry out in pain. Now, if a friend of mine asked me what to do in this situation, I would tell them to wait it out and see how the dog was doing the next morning. Except, Thatdog continued to exhibit odd behavior. He glued himself to Thatboy’s side, following on his heels, pressing his body into Thatboy’s leg. If Thatboy sat down, Thatdog jumped up beside him, leaning his body into Thatboy’s and resting his head on Thatboy’s shoulder. (See how his lack of clinginess is important?) So Monday night, we got to take a quick run over to our vet. (Whom I love. Especially since most times when I call it’s something like “can we please come in rightthisverysecond?”)

Dr. Awesome diagnosed Thatdog with a soft tissue injury and gave him some anti-inflammatory medication to help bring down the swelling. He claims this is a fairly common, though unexplained phenomena, in labs. We brought Thatdog home and started him on the meds, but they obviously weren’t kicking in right away. Unable to sit or lay down, because of the pain in his tail, he spent the evening resting his whole body weight on whoever of us was sitting on the couch. And getting up to get off the couch would send him squealing and running as he had to readjust.

When we went to bed, Thatdog, who usually likes to sleep in the living room on his bed or the couch, snugged himself right up between Thatboy and I, once again, leaning onto me, so he didn’t have to try to lay down. He would remain there as long as I continued to pet him, but if I stopped, he would climb on top of me, pushing his face into the wall behind our bed. Thatboy said it was as though he was trying to run away or distance himself from the pain behind him. Eventually he would fall asleep for brief moments, and slide down my body. Sometimes this would cause him to jump up crying in pain if there was pressure on his tail. Sometimes he would manage to fall asleep in just the right position to avoid it. And we would both sleep for a few minutes, until my body or his shifted and he would jump up crying again. It was a very long night, as I’m sure you can imagine.

By last night, he was feeling well enough to sit, lay, and even sleep in his own bed. His tail is still swollen, but much less so than Monday. Since, unlike Thatdog, I don’t get to spend all day at home, curled up on the couch, the lack of sleep is still hitting me. So I’m going to enthrall you with another post pulled from the archives. This one, all about stews.

There is something I just love about stews. And really, everyone should love them because they are the perfect way to use up pretty much anything in your fridge and freezer. Theoretically, you don’t even need a recipe for a stew, since it’s just a mashup of whatever ingredients you have on hand. The technique is easy enough – coat some cubed meat in flour, brown, and then add veggies and liquid. You can make it as thick or as soupy as you like. Serve it alone, over rice, or even noodles. And every culture has their own take on it. In general, I’m partial to Indian curries. But if I’m looking at the European style stews, I tend to favor those from Eastern Europe. Maybe it’s because it was my safety fallback when I was traveling through that area. My Slavic languages are limited to German, which I thought would be helpful in Bratislava and Prague. It wasn’t. English, German, French – tried them all and definitely resorted to pointing and signing during the majority of my visit to these two cities. But mealtime was easy – I just had to find goulash somewhere on the menu and I knew I would be okay. What’s interesting is that goulash varies from country to country. In places like Bratislava and Prague, it was a thick, brown stew, often served with a spaetzle type noodle. Goulash in Vienna had more of a tomato base.

Keeping that in mind, here are three different “stew” recipes, beginning with the classic stew you’re probably most familiar with. Get the technique down and you can easily change or adapt to suit your tastes or whatever you have on hand.

Beef Stew
1/3 cup flour
1 tsp salt
1/4 tsp ground pepper
2 lbs stewing beef plus bones
4 Tbsp shortening
1 Tbsp lemon juice
1 Tbsp Worcestershire sauce
1 large onion, sliced
2 bay leaves
1/4 tsp allspice
12 small carrots, trimmed and scraped
12 small white onions, trimmed
8 small new potatoes, peeled

1. Mix the flour, salt, and pepper and roll the beef cubes in the mixture. Shake off excess.
2. Melt the shortening over high heat in a Dutch oven or heavy bottomed pot with a cover. When the fat is very hot, add the beef, brown on all sides.
3. Pour in four cups of boiling water. Stir and add the lemon juice, Worcestershire sauce, onion, bay leaves, and allspice.
4. Lower the heat, cover, and simmer for 1 1/2 to 2 hours.
5. Add the carrots, onions, and potatoes and cook another 20-25 minutes.

"Czech" Goulash
1 1/2 Tbsp butter
1/2 onion, chopped
2 Tbsp paprika
1 lb beef round, cut into cubes
1 Tbsp flour
salt
1/4 tsp marjoram
2 cups beef broth
3/4 cup potatoes, cubed
juice of 1/2 lemon

1. Melt the butter in a covered casserole. Add the onion, stir and cook until soft.
2. Stir in the paprika and cook 1-2 minutes.
3. Roll the meat in the flour and add to the onion, brown the meat.
4. Sprinkle with a little salt and add marjoram. Pour in broth and bring to a boil.
5. Cover and simmer for about an hour.
6. Add the potato and cook 15-20 minutes.
7. Remove from heat, stir in the lemon juice and salt as necessary.

"Viennese" Goulash

1 1/2 Tbsp butter
1 onion, sliced thin
1 Tbsp paprika
1/4 tsp salt
1 clove garlic, minced
1 lb beef round
1 cup canned tomatoes
2 Tbsp sour cream

1. Melt the butter in a covered casserole. Add the onion and cook gently for 10 minutes.
2. Stir in the paprika, salt, and garlic and cook 2 minutes more.
3. Remove the onions and set aside. Turn up the heat and brown the beef.
4. Return the onions to the pot with all the meat and the tomatoes.
5. Cover and simmer for 2 1/2 hours.
6. Remove from heat and stir in the sour cream.

Let's Break Down my Limited Knowledge of Creole

Everyone is fairly familiar with an area known as "New England." We talk a lot about it in July what with the whole "battle for Independence" and all.

What you may not realize, is that there was also an area known as "New France." This area was composed of Eastern Canada and Maine, where the French originally settled. New France was made up of Quebec, and "everyone else" (called Acadians). Then came the British and those pesky New Englanders and the Acadians were deported. (Obviously a very broad strokes history lesson here. There was other stuff that happened in between, but you don't really read this blog for history, do you?)

Many of these Acadians ended up in Louisiana, where they became known as Cajuns. This French background explains the language and influence that has become synonymous with New Orleans, and most importantly with Mardi Gras.

And this is where my 4 years of French can help you decipher some of those tricky Mardi Gras phrases.

Phrases like "Mardi Gras" which literally translates into "Fat Tuesday." (And explains why the holiday is held on a Tuesday, as I explained to my coworker who was convinced Mardi Gras was usually celebrated on Thursdays.) As I explained yesterday, Fat Tuesday is the day to get rid of all that decadent fat in your house before Lent. Fat, sex, soda, alcohol, chocolate, and all other methods of debauchery.

Another popular Mardi Gras phrase is "Laissez les bons temps rouler" which means "Let the good times roll." Although this is an easy one to put together. Most of us are already familiar with the phrase "Laissez faire" which means "to let do" so you know you're letting something happen here. And rouler? roulette? Well you just know something is rolling. So we're letting something roll. And frankly, does it matter what?

Believe it or not, I have never been to New Orleans. I know, it's surprising given my LOVE of Cajun food. But that love drives me to go all out in celebrating Mardi Gras in my very own home. Or to at least use it as an excuse to make something creole. I don't discriminate - jambalaya, gumbo, etouffee, dirty rice, red beans and rice, I love them all. This year I will share with you my Shrimp Jambalaya.

This is especially representative of New Orleans because it is truly Creole - a mix of the French and Spanish influences in Crescent City. This is easy and basic and just shrimp, but of course, you should feel free to add some of your favorite creole add ins - andouille sausage or okra.

Shrimp Jambalya
2 slices bacon, diced
1/4 cup celery, chopped
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1 garlic clove, minced
2 cups canned tomatoes
dash of cayenne
1/2 tsp chili powder
1 spring of thyme, chopped
1 lb shrimp, cooked, shelled, and deveined.
chopped parsley
salt
2 cups rice

1. Fry the bacon in the skillet until crisp. Drain and dry.
2. Add the celery, onion, and green pepper to the bacon fat until the onion is translucent.
3. Add the garlic, the tomatoes, cayenne pepper, chili powder, and thyme. Lower the heat and simmer 20 minutes.
4. Add the shrimp and cook until the shrimp is hot. Season with salt as necessary.
5. Mound the rice on a plate and spoon the shrimp and sauce over it. Sprinkle with bacon and parsley.

With a Little Help From My Friends

This week on Eat. Live. Be. For a Better 2011, we're sharing resources. Most of the other entries I've read share their favorite books and magazine which help them on their healthy journey. Most of the books I read don't have much of a health aspect to them. And the magazines I read are your fairly typical fare of foods and clothing (although not usually in the same magazine.)



So instead, the resources I turn to are fellow bloggers. No matter how healthy or unhealthy my own choices are, I know exactly who to turn to for inspiration or help.

First, there's Shelby. Shelby is my go-to resource for new playlist ideas, running inspiration, and wine and beer recs.

And anytime I feel tired or lazy, I turn to my friend Cate, who has FINALLY come out of the blog-closet regarding her pregnancy. Seriously, it kills me keeping secrets. You see, Cate is currently training for the Boston Marathon. Which she will be running 20 weeks pregnant. What? Like that's impressive? How on earth can you justify sitting on your butt doing nothing when Cate is out there running for 2.

My friend Kira is another runner, and recently converted vegetarian. (Well, she's probably closer to a flexitarian, but has a very low meat intake). She makes super healthy meals with high grains, good proteins, and some of my favorite ingredients.

And speaking of favorite ingredients, I think I first fell in love with Cara because of her pumpkin recipes. But it was easy to stick around for more. Because Cara is seriously the most inventive cook I know. She manages to turn ingredients you've never heard of, into dishes you MUST MAKE NOW. Everything she makes is healthy, and yet covers all of your indulgences. (Don't believe me? Try the black bean brownies) And she's a weights girl, which is totally badass.

And of course there's Branny, who also is my go-to girl for meatless meals. Even though she often adds meat in for her husband, which is WAY nicer than me. I never make Thatboy his own special dinner. Branny is now living in a horse ranch - minus the horses. I imagine her as the healthiest person I know, out working in the field, milking the cattle even though she does neither of those things. One thing's for sure, she is a wiz with taking something not necessarily vegetarian and coming up with a great alternative. I adore her meatless shepherd's pie and most of her enchilada ideas!


Next week's topic is keeping the motivation going.

And here are a list of the other bloggers participating:

• Sarah - www.sarahscucinabella.com
• Cate - www.sweetnicks.com
  
• Maris - www.ingoodtasteblog.net
• Chris - www.melecotte.com
• Faith - www.clickblogappetit.com/
• Kristen - www.dineanddish.net
• Emily - http://andersonfamilycrew.blogspot.com/
• Jenna - http://stopdropandblog.com/
• Joanne - http://www.joanne-eatswellwithothers.com/,
• Casey - http://www.thestarnesfam.com
• Patsy - http://familyfriendsandfood.blogspot.com/
• Tri-Fit Mom - http://trifitmom.blogspot.com/
• Claire - http://cookiedoc.blogspot.com/
• Allison - http://sweetflours.blogspot.com/
• Jen - http://njepicurean.blogspot.com/
• Leslie - www.thehungryhousewife.com
• Rivki - http://www.healthyeatingforordinarypeople.com/
  
• Claudia from Journey of an Italian Cook
• Jennifer - http://lick-a-plate.blogspot.com/

I'm sure most of you know what tomorrow is. The streets are already posted with signs warning about the imminent Mardi-Gras festivities. And not to worry, I have a fabulous Mardi-gras type recipe waiting for you tomorrow.

But Fat Tuesday isn't just Fat Tuesday, it's also Shrove Tuesday. Shrove Tuesday follows the same idea as Mardi-gras. It's the day before lent so you get all your sinning out in one day before you become trite and obedient. Back in the old days, people used to get rid of their "sinful" food on this day. Even back then, people knew that fat made food taste good and therefore was bad for you. So they used it all up on Shrove Tuesday by making pancakes.

So in honor of Pancake Tuesday tomorrow, I'm sharing a pancake recipe with you. It's a very basic pancake recipe. In the past few weeks I've doctored it up by adding bananas, or chocolate chips, or even oatmeal. You can really play a lot with a good pancake recipe. Just make sure that you use up ALL the fat, oil, or butter in your house when making these. If you need help, just send it my way. We Jews don't really get involved in this "Lent" thing.

Pancakes
1/2-3/4 cup milk (depending on how thick you want it, more milk = thinner pancakes)
2 Tbsp melted butter
1 egg
1 cup flour
2 tsp baking powder
2 Tbsp sugar
1/2 tsp salt

1. Combine the milk, butter, and egg in an electric mixer.
2. Combine the flour, baking powder, sugar, and salt in a separate bowl, and then add to the wet ingredients, stirring just until moist and combined.
3. Butter a griddle and set over medium heat.
4. Using a 1/4 cup measuring cup, pour batter onto hot griddle. Cook until the pancakes are full of bubbles on the top. Flip and and brown the other side.

My favorite combination

Everyone has their own opinion on mixing chocolate with other flavors. Thatboy doesn't really like chocolate and fruit (with the exception of chocolate covered strawberries). I don't like chocolate and mint.

Most of you long time readers know that in general, I don't generally go ga-ga over chocolate in general. Which is why I tend to indulge when the mood strikes me. And for a couple of weeks, I've been thinking brownies. Brownies are just so easy to make, in my mind easier than cookies. AND they freeze well, so that I can have some, and freeze the rest for the next time I feel like a random brownie.

I started the post talking about chocolate combinations for a reason. I mentioned that Thatboy loves mint and chocolate. And I've made him layered mint brownies before. My favorite chocolate combination is peanut butter and chocolate. So I figured I would take the same idea as the layered mint brownies and turn it into layered peanut butter brownies. For the peanut butter layer, I decided to really get into the creaminess and create something similar to a peanut butter cheesecake. Which makes these creamy and chocolately. You'll notice these look MUCH more like brownies than the last batch, which is because I decided to go with a bigger 13 x 9 inch pan. And it really paid off. I'm not going to even reveal how few of these actually made it in to the freezer. It's too embarrassing.

3 Layer Peanut Butter Brownies (adapted from Prez's 3 layer mint brownies)

1st layer

• 1 stick butter
• 1 cup sugar
• 1 cup flour
• 4 eggs
• 16 oz chocolate syrup

1. Cream butter and sugar.
2. Add eggs.
3. Add flour and syrup.
4. Pour into greased 13 x 9 pan.
   

2nd Layer

• 1 pkg cream cheese, softened
  
• 1 can condensed milk
  
• 1/2 cup peanut butter
  

1. Beat cream cheese with electric mixer until fluffy.
   
2. Add milk and peanut butter and beat until smooth.
   
3. Spoon mixture over brownie batter. Bake 35 minutes until cheesecake later is set.
   
4. Cool for 30 minutes and refrigerate 40 minutes.
   

3rd Layer

• 1 stick butter
• 12 oz chocolate chips

1. melt and pour over 2nd layer.
2. Spread with a knife.
3. Put back in fridge 30-40 minutes then cut into squares.
4. Refrigerate again.
   

Summer on a Saturday

It has been abnormally cold this past week. Well, I guess not abnormally cold for March, but abnormally cold for San Diego. There are brief windows of warmth midday, when most of us are stuck in our offices. By the time I leave for work I shiver on my way to the parking garage.

This morning, at 8 am, I was struck by an unusual sensation. It felt like pressure was moving up my body. I opened my eyes to see Thatdog, army crawling his way up my body on his elbows, dragging his little legs behind him. When he reached my face, out came the tongue. Guess Thatdog decided 8 o'clock was pretty much as late as anyone should sleep. I blame this on the gorgeous weather. I slipped on my running gear and we headed out while Thatboy remained asleep. Once we got outside, I could see why Thatdog was so anxious to start the day. I quickly shed my jacket.

We got back and woke up Thatboy so he could join us. And then Thatmom headed down to spend the day with us too. We spent most of the day doing fairly boring things like errands, not really getting a chance to take advantage of the weather. Which made me even more glad I got to enjoy my run this morning. I hope it holds up until at least tomorrow so Thatboy, Thatdog and I can hit up the beach.

Not expecting it to be such a warm and lovely day, most of my meals this week have been centered on warm, belling filling dinners. This is no exception. I'm a huge fan of mashed potatoes in the winter. They stick to your stomach almost as well as oatmeal. So anything served over mashed potatoes is bound to be a sure fire cold weather winner. I'm especially a fan of tender, braised meats that fall apart on the tines of your fork. Things like pot roast, short ribs, and Swiss Steak. What? You haven't heard of Swiss Steak? Don't worry, I hadn't either. And in my mind, Swiss Steak would be something covered in a fondue like cheese. Because isn't Switzerland known for three things - clocks, chocolate and cheese? So you can imagine my surprise when looking over recipes and seeing Swiss steak described as a cross between a pot roast and a stew, in a thick tomatoey sauce.

Sounds like the perfect solution to a winter day. Except of course, when it turns out to be Summer in March.

Swiss Steak (From the Fannie Farmer Cookbook)
1 1/2 lbs rump, round, or chuck steak
2 Tbsp flour
3/4 tsp salt
1/2 tsp ground pepper
3 Tbsp shortening (psst Sophia that means Crisco in Thathouse)
1 1/2 cups canned stewed tomatoes
1 onion, sliced

1. Preheat the oven to 325. Trim the excess fat from the steak. Combine the flour, salt and pepper.
2. Sprinkle half the flour on one side of the steak and pound in with a meat tenderizer. Flip and repeat.
3. Melt the shortening in a dutch oven. When it's melted, add the meat and brown on both sides.
4. Add the tomatoes and onion, cover and bake for 2 hours.

11 years

March 4, 2000 was the last night of a show, which always means one thing – cast party. I had two very definite crushes on two castmates and the guys couldn’t have been more different from each other. One of the crushes was throwing the party (we’ll call him Socks, to protect his identity while alluding to the fact that at one point I had his roommates steal all his socks and give them to me. When he demanded their return I froze them all overnight first.) The other crush was also going to be in attendance (we’ll call him Abs, to protect his identity while alluding to the fact that the first time he moved from “cutie” to “crush” was the day he started doing handstands and his shirt fell down over his head). It seemed like a win/win situation to me as I told my roommates I was planning on making my move that night. One or the other was about to fall into my trap.

As it turns out, Socks ended up in a room with another castmate when we were all ready to crash for the night. So I turned my attention to Abs and made my move. Apparently I had made the right choice, because 11 years later and Abs has become more than just a crush, he’s turned into a loving and caring partner and ½ of your all time favorite couple in Thathouse.

What’s funny, is that Thatboy and I did NOT start dating after that night. In fact, the very beginning of our relationship we weren’t in a relationship at all. And Thatboy was a complete and total jerk. (He hates this part of the story, so I’ll leave you with that abridged version and maybe fill in the blanks at a later point in time.) We didn’t actually start our relationship until after Spring Break, and I think that was sometime in April. Nevertheless, we both consider our relationship to have begun on that fateful night in March. Afterall, it was our first kiss. And, save for a handful of days, we were seeing each other on a daily basis, even if it was just as friends. And it was that period of time that made Thatboy realize just how important I was to him when he was away during Spring Break. Those weeks of not dating that made him seek me out the instant he returned in the hopes that he wouldn’t have to spend any more days without me.

Now that we’re married, Thatboy and I don’t usually do anything to commemorate this date, other than turn to each other in the morning and say something like “Holy Crap. Can you believe it’s been ______ years? We are SO old.” But I also can’t remember the last time March 4 fell on a Friday. So on Monday I made reservations for one of our favorite “fancy night” restaurants and sent Thatboy a text that he had a date for Friday night. We’re heading out tonight after work.

Which means I get to dig into the archives to find something fun to share with you while we’re out enjoying popcorn and burrata and probably lamb. I picked this, because it reminds me of March 5, 2000. As all the cast members gathered our belongings the next morning, Thatboy asked if I’d like to join him for breakfast. Technically, you could consider it our first date – that is, if we were dating. It was undeniably romantic, under the harsh neon lights of the dorm cafeteria, (Sorry, “residential dining halls”) surrounded by hundreds of people in their pajamas. But it is the quintessential symbol of our relationship. It’s nothing flashy, nothing fancy, it just exists amid the hustle and bustle of every day life.

Crustless Quiche
1/2 lb ground sausage, cooked
4 eggs, lightly beaten
3/4 cup heavy cream
3/4 tsp dry mustard
salt and pepper
3/4 cup shredded cheddar cheese
1/2 chopped green bell pepper

1. Preheat oven to 350. Place eggs, cream, mustard, salt and pepper to taste in a large bowl and whisk.
2. Stir in sausage, 1/2 cup of cheese and the green pepper.
3. Pour the egg mixture into an 8x8 baking pan. Bake 40-45 minutes until eggs are set.
4. Sprinkle with remaining cheese and and let stand 5 minutes before cutting and serving.

Animal, Vegetable, or Mineral?

Today on my cooking board a very controversial question was brought up. It's a question you probably haven't given much thought to, but once I tell you what it is, you're going to think.

Do you consider mushrooms a vegetable?

My initial gut reaction was "yes, of course. They're certainly not a fruit."

But then I really thought about it. Just because something isn't a fruit, doesn't really make it a vegetable. And if I were trying to get in my daily vegetable intake, I probably wouldn't count mushrooms. In fact, if I were serving mushrooms in a dish, I would definitely serve a vegetable to go with them.

And I think I've mentioned time and time again that Thatbrother considers mushrooms a protein, which would be the same category as chicken or fish. (I think that might be a bit of a stretch)

So where do I put mushrooms? I mean, I know they're a fungus, that's not really the point. But in terms of "food groups" where do they fit? For me, they probably in the "accessory" column. Like olives (which I know is a fruit, but probably won't go in my fruit salad).

Instead, they're used for that little added "oomph" whether that be raw in salads or cooked on pizza or sauces. In fact mushrooms are a key ingredient in the classic dish of stroganoff. I think most common recipes tend to use cream of mushroom soup. Honestly, I'm not a fan of cream of mushroom soup. It tends to be high in sodium and other ingredients I can't pronounce. And it's not really necessary. You can get a nice and creamy sauce by combining fresh mushrooms and sour cream. And sour cream is a cream I can fully support. I also have a tip about sour cream (similar to my tip about cottage cheese) low fat is just about as low fat as I can go. Fat free sour cream just doesn't blend into things well and it has that plasticy texture I just can't get over.

Traditionalists may serve this over noodles, but I stick with brown rice. Why distract from that beautiful mushroom flavor? Besides, I'm willing to bet that if you serve it over noodles you won't be adding in any real vegetables. But there is a better chance that if you serve it with rice some lovely broccoli or green beans might also make it on to your plate.

Beef Stroganoff
3 Tbsp butter
1 Tbsp onion, minced
1 lb beef tenderloin, cut into thin strips
1/4 lb sliced mushrooms
salt and pepper
sprinkle nutmeg
1/2 cup sour cream

1. Melt half the butter in a skillet. Cook the onions in the butter until see through. Remove from the skillet.
2. Brown the beef in the skillet. Remove and place with the onions.
3. Add the rest of the butter to the skillet and add mushrooms. Cover and cook 3 minutes. Season with salt, pepper, and nutmeg.
4. Whisk in the sour cream and heat without allowing to boil.
5. Return the beef and onions to the sauce and heat until warm.

How do you relax?

There are lots of different methods used to unwind at the end of the day. Hot baths, glasses of wines, pumping up some music and dancing around the living room in your underwear....

I'm a morning runner, which starts my day off on the right foot (pun intended), so I need something else when I get home to ease myself down from that revved up feeling you get from working all day and then being on a California freeway to get home. I started cooking when I came home from school back when I was in law school. It was guaranteed "me time" in the kitchen without anyone bothering me, and it gave me a sense of accomplishment in having a completed project in a short amount of time.

But I'll let you in on a secret. When things are REALLY busy, when my stress level is REALLY high - I bake. Which is funny, given that I don't have much of a sweet tooth. For some reason, there's more satisfaction in baked goods than in cooked dishes, even if I'm not enjoying them. Maybe it's the fact that they bring such joy to everyone else? And I can make mass quantities and get rid of them, as opposed to making enough stirfry to feed 40 and having to figure out what to do with it. (Just a tip - bringing in bowls and bowls of stirfry to your office doesn't have nearly the appeal of cupcakes.)

The problem becomes when the high levels of stress come from lack of time. You know, like when there's a trial going on and you're showing up for work super early, and staying hours later than usual. Which gives exactly 2 hours to make and eat dinner, make some lunches, throw some laundry in the dryer, and get ready for bed so you can do it all over again. Where's the time for muffins, cookies, or cupcakes?

When there's no time for baked goods, I turn to the second best thing - fudge. It takes just long enough to heat (while you're making dinner), and then you can throw it in the fridge over night. By the next morning, you've got a pan of fudge all ready to go. A pan of fudge which will make you feel so much better about the world. A pan of fudge which will make you a hero to your coworkers and a goddess to your husband. A pan of fudge that seems to just make everything better. And THAT'S how you relax.

Marshmallow Chocolate Fudge
3 cups sugar
1 can evaporated milk
1/4 cup butter
1/2 tsp salt
4 cups mini marshmallows
2 pkg chocolate chips
2 tsp vanilla

1. Line a large baking pan with foil. Combine the sugar, milk, butter, and salt in a saucepan and bring to a boil Boil 4-5 minutes.
2. Stir in marshmallows and chocolate chips. Stir until melted.
3. Add vanilla and stir until smooth. Pour into the pans and refrigerate overnight.

Sometimes it's worth the wait

I'm approaching a big number birthday this year. And I'm pretty okay with it. I remember when Thatboy hit this number and started fretting about all the things he hadn't accomplished. But I figure that I still have a whole life ahead of me, and no magic number is the key to when it should be done.

Thatboy is a fan of instant gratification. He wants it and he wants it now. As for me? I can wait. I know that not everything comes at once, and I'm willing to put in the time and effort for something I really want. He ran out and bought a new (to him) car the day he got his first "grown up" job. Me? I'm still driving the car that gets me from A to B and my dream car becomes a more and more distant prospect. But I'm okay with that.

Perhaps my readiness to wait for the good stuff comes from cooking. I mean, you don't eat the batter out of the bowl, even though it would be quicker. (And yes, I'm well aware that many of you probably do eat the batter out of the bowl, but you get my point.) Cooking things low and slow is the best way to tenderize tough cuts of meat. And so many of my favorite foods require a ton of labor and time before they're put on the table to enjoy.

Take Sauerbraten for instance. If you want to make sauerbraten, you have to decide days in advance. It marinates for two days. And then, the day you're ready to serve it? Well start making it in the early afternoon, because it's going to cook for a couple hours. But the thing is, it's completely and totally worth every minute. The marinade makes even a rough cut of meat tender. And red wine does serve as my favorite marinade base. It has complex flavors that could be described as biting back. It's a fantastic use of those pickling spices you bought months ago to make pickles and now have no idea what to do with.

Sauerbraten (From the Fannie Farmer Cookbook)
2 lb top or bottom round roast
1/2 cup red wine
3/4 tsp salt
5 peppercorns, crushed
1/2 onion, sliced thin
1 bay leaf
1 Tbsp pickling spices
1 1/2 Tbsp shortening
1/4 cup gingersnaps, crushed
1/4 cup sour cream

1. In a saucepan, mix the wine, salt, peppercorns, onion, bay leaves, pickling spices, and 2 quarts of water. Bring to a boil. Let cool.
2. Put beef in a deep bowl and pour the marinade over. Cover the bowl with foil and marinade 2 days, turning twice a day.
3. Preheat oven to 350. Melt the shortening in a covered casserole. Remove the meat from the marinade and pat dry.
4. Brown the meat on all sides. Strain the marinade and pour it over the meat. Cover and cook 2 hours.
5. Remove the meat from the casserole and place the casserole on a burner. Add the gingersnap crumbs, stirring until the gravy is smooth and thickened.
6. Stir in the sour cream, letting it get hot but not allowing it to boil.
7. Slice the meat and serve with the gravy.