Divine Fudge

The Elixir of Life

2011-07-22T22:42:00.000-07:00

A true silver lining!

Don’t you love road trips?

Getting away from home gives a bright new perspective on where our lives are headed. And they open us to surprising new sensory adventures.

If you read my blogs regularly you know I’m a sucker for silver linings. Luckily my camera was close by as we drove into Sedona, Arizona, only seven hours driving time from home, where I captured a silver lining for real.

The cathedral-like buttes shimmer like fire in the setting sun.

The surrounding red rock country seems familiar to visitors because the scenery has starred in so many Westerns from the 40s and 50s, and in current SUV commercials. The cathedral like formations truly seem to catch fire in the late afternoon sun.

Cactus near our room at Poco Diablo

Ted and I checked into a patio room on the golf course at Poco Diablo Resort, where we had some unusual visitors. [See video]

Our reason for travel was to spend time with Rama Vernon (who I will write about in another blog). Rama surprised us by suggesting we visit a great Sedona restaurant Cucina Rustica, where she might be able to arrange for us to meet the chef. Little did we know we would be in for one of the great restaurant experiences of our lives.

I had just finished reading about Lisa Dahl’s cookbook in a magazine in our room. The title, The Elixir of Life, captured my imagination—it just sounded like a celebration. I loved this woman’s passion and imagination! I’d even tried to order the book online, her own website LivingDahl.com said it would be not be available until august.

Lisa Dahl

That evening, every taste in our dinner was a grand surprise. Some people just have more taste buds than others and when they cook their food is over the top delicious. We began with a bowl of Korean peppers that are mild and tangy and unique. I’d never heard of Shishito peppers before. She served them lightly blistered and salted. Divine!

For our second first course we shared Radicchio rolled with Croatian fig marmalade and mozzarella cheese wrapped in proscuitto and "grilled to perfection" then drizzled with a balsamic glaze. Out of this world!

The restaurant had copies of the cookbook and it has become one of my top five favorites, sparking a whole new passion for cooking at home. I’ve made no less than 12 recipes and have learned a technique or a flavor tip in every one of them.

Ribollita (vegetable soup)

The soups are spectacular and since each recipe makes about three quarts, my freezer is stocked for easy suppers. I made the Spicy Guadalajara Soup with Avocado and the Cream of Celery and Leek, and almost all of her salad dressings.

Ted is quite addicted to the spicy pecans pictured here with a great Exotica Salad with Shallot-Dijon Elixir.

GLAZED PECANS

For 2 cups

Lisa says “Try making these with your favorite flavor combinations: Bourbon and walnuts? Kahlua and pecans? . . ."

2 cups pecans, or other nut halves

3 tablespoons Amaretto or Grand Marnier liqueur

½ teaspoon (I used ¼) cayenne pepper

1 teaspoon kosher salt

½ cup sugar

Bake the nuts at 350 degrees for 5 minutes for extra crunch. Allow to cool and place them near the stove.

Combine the liqueur, cayenne and salt in a small bowl and stir to dissolve. Place the bowl near the stove.

Melt the sugar in a large non-stick skillet, shaking it to distribute the sugar evenly. Careful not to burn around the edges. The sugar will liquefy quickly—be ready! When the sugar has just liquefied, pour in the liqueur mixture and stir. The liquid will cause the melted sugar to sizzle, foam, and seize up a bit.

Let it calm down for a moment and become almost liquefied again, then toss in the nuts.

Quickly turn the turns to coat them all over, then slide them out of the skillet onto a piece of parchment paper [separating quickly with 2 forks]. When they are cool enough to handle, separate the clumps into individual nuts.

TO PREPARE IN ADVANCE: Glazed nuts keep well for a few days in a sealed jar at room temperature, "unless you munch them all up while bustling around the kitchen."

Thai Smile!

2011-05-04T15:00:00.000-07:00

fMemories of a Thai smile last a long, long time. . .

Smiles, heads bowing, hands in prayer--staff members greeted us with the traditional Thai welcome Sawat-dii kha (for women), Sawat-dii khrap (for men). We were entering the lobby of the hotel reputed to be the best in the world, the Peninsula Hotel in Bangkok, for a four day stay.
The grace and welcome of the Thai people have remained in our hearts.

Performance by Thai dancers at dinner time

Breakfast buffets so colorful and generous.

Food displays throughout the Peninsula Hotel

My romance with Thai cooking was born there. In a hotel cooking class I learned the flavors in Thai cuisine are balanced to maintain harmony in a dish. Thus the mildly hot sharpness of chiles and spices in a curry dish is toned down with the sweetness of coconut cream, which also enhances the tastes of other delicate ingredients and herbs such as lemon grass and fresh mint. I was hooked!

One of the first things I did on our return was to head to the nursery to buy a kaffir lime tree for a pot on our patio, as the leaves add a delicious flavor to so many Thai dishes. (Leaves can be purchased, of course, in Asian markets, and you may substitute the grated skin of one lime, or more to taste, in today's recipe.)

Some class ingredients found in Bangkok were not available here though, and I was truly delighted when my friend, author/speaker Peter McGugan introduced me to the Thai Smile Restaurant in Palm Springs, where my favorite soup was the best I ever tasted. They were followed by Angel Wings, crispy stuffed turkey wings with a vinegar/chile/cucumber sauce.

Tom Kha Gai (chicken soup with coconut)
served in a firepot

"Angel wings" stuffed with cellophane noodles

A photo on the wall carries a message of praise from Martha Stewart--she orders the beef salad.

Thai Smile restaurant was created in 1993 by Yim Priddy (yim means "smile" in Thai). In 1996, Yim's son Mai and his wife Noi, who ran a Thai restaurant in Boston, moved to Palm Springs to help Yim run things. They love to accommodate customers by preparing dishes to special tastes and diets. Noi generously welcomed us and shared their family "secret" recipe, revealing even the brand names, so it is a cinch to make this recipe at home in only minutes.

Is the Peninsula Hotel in Bangkok the best in the world? It gets my vote. And Thai Smile gets my vote for my favorite Thai food in California. Join me in making their quick and easy soup a favorite in your home, or meet me in Palm Springs.

Let's meet there one day soon!

Thai Chicken Soup with Coconut

“Tom Gha Gai”

For 4 first course servings

16 ounces chicken broth, homemade or canned

4 to 5 kaffir lime leaves, thinly sliced (or zest of one fresh lime, grated)

4 to 5, 2-inch pieces fresh lemongrass, bruised to release flavor

1-inch cube (or a bit more) fresh galangal (from an Asian market), or 1 teaspoon dried galangal. (See Note)

¼ cup fish sauce

2 tablespoons fresh lime juice

4 ounces raw chicken breast sliced into bite-size pieces, or shredded roast chicken

5 fluid ounces coconut milk

½ tablespoon prik pao (Thai chili paste in oil—the brand they use, and that I ordered on Amazon, is Pantainorasingh)

Coriander (cilantro) leaves to garnish

Sliced fresh mushrooms, optional

Note: I was able to find dried galangal at the Savory Spice Shop. It may be easily ordered online.

Heat the chicken stock in a medium saucepan. Stir in the sliced kaffir lime leaves, fish sauce, lemongrass, galangal, Fish sauce and lime juice. Stir thoroughly, bring to a simmer, then add the chicken, coconut milk and chile paste. Return to a simmer. Add some sliced mushrooms and simmer 2 minutes longer, just until chicken is cooked through. Garnish with cilantro leaves and serve hot.

2011-04-18T09:45:00.000-07:00

Living requires such courage at times.
I am loving two very honest and courageous books right now, both dealing with today's financial challenges:
Sarah Ban Breathnach's new book Peace and Plenty: Finding Your Path to Financial Serenity focuses on her own personal path. She relates never-before revealed details about how she fell from the financial top to the bottom and proves she understands the plight of those trying to maintain a happy and comfortable home, while at the same time not even knowing if they will be able to make the mortgage to keep that home.
Roth's Lost and Found: Unexpected Revelations About Food and Money is an absolutely riveting tale of how she lost her life savings to Bernie Madoff and the deep transformation that brought to her life.
In my own life, I remember that it was the hard times that taught me the most, and that brought out the best in me. So, I find it comforting that these talented authors are willing to share their struggles and lessons.
And, let's face it, we are all experiencing the effects of today’s economy.

So, here is my favorite solution--making at least seven (yes 7!) gourmet meals out of a single Costco rotisserie chicken.

Do you know how delicious these are? Even Julia Child had high praise for them! They are "brined" (soaked in salt water for plumpness and juiciness) and then roasted to a goodness it is almost impossible to duplicate at home. AND, they are only $4.95. So, yes, that is 7 servings for less than $.75 apiece.

Be sure to slice the chicken as soon as you get home while it is still warm. Use a serrated knife and hold it steady with a fork while you slice 4 even slices from each breast, reserving skin and bones.

See how the slices look along with all the dark meat I have pulled off by hand, and then drizzled with the drippings in the pan. Store in a plastic bag in the refrigerator.

Sometime in the next 5 days you can use these slices to make 4 delicious sandwiches. (I like using a honey raspberry mustard, mayo, sliced cheese, sliced fresh tomato and lettuce. (You can freeze these sandwiches without the lettuce and tomato if you substitute butter for mayo. They thaw very quickly and are handy for “What’s to eat around here?” moments.)

Place the skin in a soup pot along with all the bones when you are done. You will then add cold water to cover by an inch or two, an onion, a squashed clove of garlic if you like, some parsley stems and a little salt. Simmer for two hours, then let cool slightly and pour through a colander into a bowl to cool completely. Chill overnight. The fat will have congealed on the surface, so you can just spoon that off and throw it away (unless you have low cholesterol and like browning things like hash browns in chicken fat).

You will love how rich, flavorful and gelatinous this broth is from being simmered with bones.Freeze it, or use as a base for soup or sauces.

In this photo I mixed some of the thigh and leg meat pieces with a jar of Salsa Chile Verde from Trader Joe's that I stirred into a bit of butter, flour and chicken broth, seasoning to taste. This was inspired by Ted's favorite meal at the Pearl Restaurant in Napawhere we love to sit at the counter and watch the two chefs prepare all the orders. It is served with polenta. (The real one is pictured below.)

Or, sometimes I make a Chicken Salad by shredding the chicken and tossing it into a salad of torn lettuce, crumbled bleu cheese, dried cranberries and toasted almonds with a light dressing.

DIANA’S ROTISSERIE CHICKEN SOUP

For 4 servings

This is so good, and ready to serve in minutes!

A drizzle of olive oil

1 small onion, chopped

1-2 cups vegetables from the fridge like 2 stalks of chopped celery, sliced baby carrots, sliced sugar snap peas, frozen peas or corn.

1 clove garlic, minced

3/4 cup white wine or dry vermouth

8 cups rich chicken broth (from method above, or use canned)

3/4 cup macaroni or other small pasta

shredded dark meat of 1 rotisserie chicken

Fresh minced herbs and salt to taste

Heat oil in a large saucepan. Stir in onion and minced vegies. Cook covered for about 5 minutes over medium heat. Stir in garlic briefly, then add wine. Cook until almost evaporated then add broth. Bring to a boil and add pasta, cooking until just tender. Stir in shredded chicken and fresh herbs and salt to taste.

Light your own candle!

2011-03-07T15:09:00.000-08:00

There is a secret to having the best birthday ever.

The secret? No one can create it but you!

So, invite fascinating people to join you in celebrating.

Why leave your birthday up to others? When we do so we create expectations in ourselves and sheer dread in those around us.

Really? Ask people to celebrate you?

Yes! Do you remember being an outsider in your youth? The times in the school yard when you felt excluded? Didn’t you wish to be included?

It has taken me all these years to learn a tough lesson—I now know that the path to feeling included is to simply INCLUDE! Invite people to join you. Not all will accept your invitation (their loss, NEXT!), but most people you most want to know will surprise you by saying yes. Most will feel honored you asked.

Last week, on my birthday, (March forth--the only command in the year!), I realized I wanted to do something truly memorable. Ted and I were planning to be in the Bay Area, and I began to think of who I knew there. The first who came to mind was one of my writer heroes Kim Rosen, author of Saved by a Poem.

Wouldn’t it be great if she would join us for lunch? I wondered. So, I sent her an email and she said “Yes, what fun!”

That success spurred me to remember what a great fan I am of Roger Housden, author of many of my favorite books (click on his name for a list) who lives in Sausalito. Kim had mentioned once that she knows him, so I asked for his email and invited him to join us as well. He said, (Guess what!) "YES!"

For the next week I had the best birthday lunch imaginable to look forward to!

Kim suggested a restaurant new to us, Piatti in Mill Valley, with a view of the bay.

Here are dishes from their lunch menu:

My main course was this Salmone: blackened Loch Duart Salmon with Yukon gold potatoes, roasted asparagus and Meyer lemon beurre fondue.

The company, conversation and cuisine were beyond my imaginings!

Now, what if I hadn’t had the courage to ask?

Can we afford any half-heartedness in the time remaining to us?

~Roger Housden

BALSAMIC DIPPING SAUCE
For 1 cup

This divine dipping sauce served as the beginning of our breaking crusty bread together. It remains my favorite taste of the meal!

6 ounces EVOO (extra-virgin olive oil)

1 ounce Balsamic vinegar (See note)
1 clove garlic, minced
a sprinkling of fresh minced parsley
Salt, freshly ground pepper, and red chile flakes, to taste

Note: Some of the best chefs I know swear by the Trader Joe brand.

Whisk together all ingredients and pour into dish for dipping. Serve with slices of crusty bread.

Give back your heart to itself . . .

2011-02-07T17:11:00.000-08:00

How did your five-year-old love to play? Did you make up games? What were they? What did you truly love?

Yesterday, speaking on the subject of Life as a Work of Heart, I asked this question of my audience. Gradual smiles softened their faces as they remembered.

In mid-life, this very self-inquiry changed my life. I realized it wasn’t food preparation that had led me into my long career in cooking and entertaining; it was the result—the gathering of people around the table in celebration, in sharing ideas, in connection! And so I then reinvented what I was doing and my career turned into something infinitely more satisfying.

Will you take a moment to recapture what gave you joy? Where did your inborn love lead you?

(Above is a Sprinkles Red Velvet Cupcake for your five-year-old. You can keep them in the freezer--they thaw in only a few minutes for an afternoon treat for yourself or when a friend drops in.)

It is so important to pay attention to what our hearts tell us. These words from the poem Love After Love by Derek Wolcott (click on the title for the whole poem), remind us of the deep meaning of our lives.

. . .love again the stranger who was your self.  

. . . Give back your heart  to itself, to the stranger who has loved you   

all your life, whom you ignored  

for another, who knows you by heart.  

Here is a great Valentine gift for yourself. Marci Shimoff's new book, Love For No Reason is an astonishing teaching of the experience of pure love for its own sake. What I call Divine Love. Truly, every page is filling my heart with joy!

And, what better time of year, when hearts as a symbol of love are everywhere, to use something we take very much for granted, fresh strawberries, as a sign of celebration? This is so easy. I hope you will love it!

Goat Cheese with Roasted Sunflower Seeds,

Strawberry Hearts and Honey

Small log of goat cheese

Roasted sunflower seeds (can use honey-roasted)

Strawberry slices

Honey to drizzle over all

Serve at room temperature with thinly sliced bread or crisp crackers

Happy Groundhog Day!

2011-02-02T15:10:00.000-08:00

It sure doesn't feel like it, but the groundhog says we are in for an early Spring!

With two-thirds of the US snowed in, it would seem a risky call.

This photo by Melissa Farlow is from an article in National Geographic that informs me he is also known as a woodchuck or marmot. Did you know that? Did you know he has been right 24 out of his last 30 predictions?

A fun weather blog I found this morning shows how outrageous this forecast is.

The poet Lynn Ungar in her poem, Groundhog Day, asks:

Celebrate this unlikely oracle,

this ball of fat and fur,

whom we so mysteriously endow

with the power to predict spring.

Let's hear it for the improbable heroes who,

frightened at their own shadows,

nonetheless unwittingly work miracles.

Why shouldn't we believe

this peculiar rodent holds power

over sun and seasons in his stubby paw?

Who says that God is all grandeur and glory?

Early Spring or not, I'm ready!

Nothing says "Spring is here" more than bright bundles of fresh asparagus just hitting the markets. For the best recipe I know, I head for Sarah Leah Chase's COLD-WEATHER COOKING, an appropriately named and favorite cookbook I've cherished for years.

MY VERY FAVORITE

ASPARAGUS VINAIGRETTE

Makes 6 to 8 servings

1 tablespoon balsamic vinegar

1 ½ tablespoons fresh lemon juice

1 teaspoon Dijon mustard,

1 small clove garlic, finely minced

½ cup fruity olive oil

6 cherry or grape tomatoes, finely chopped

Salt and freshly ground black pepper, to taste

2 pounds medium asparagus trimmed and bottom portions of stalks peeled (See Note)

1/3 cup freshly shredded Parmesan cheese

Note: Snap off the tough ends of the asparagus spears where they naturally break. Use a swivel-bladed vegetable peeler to peel the bottom 3 inches of the stalk.

1. For the vinaigrette, whisk the vinegar, lemon juice and mustard together in a small bowl. Add the garlic. Gradually whisk in the olive oil, then stir in the diced tomato. Season to taste with salt and pepper. Let mellow at room temperature for at least 30 minutes.

2. Blanch, steam, or microwave the asparagus just until crisp-tender, 3 to 5 minutes. Drain. Arrange the hot asparagus on a serving platter and our the vinaigrette over all. Sprinkle with the Parmesan cheese. Let sit at least 10 minutes before serving. The asparagus may be served warm or at room temperature. I often make it about 30 minutes ahead of serving and let it sit while I attend to the rest of my meal.

A Letter from Elvis, at last!

2011-01-26T14:51:00.001-08:00

I misplaced it years ago.

Took it out of the envelope, thought it would be fun to show someone, and then it was gone.

Now, this January, as I do about every seven years, I am reinventing myself completely. I won't tell you yet what that looks like, but I will tell you that a certain chaos always accompanies reinvention. The proverbial caterpillar has to plow through a pile of muck to become a butterfly.

And so it is that I am clearing out our storage garage. My friend Linda, a friend who is helping me, said, "Oh, by the way, I found a letter fromElvis Presley."

So here it is, along with a photo from a magazine of Elvis in his Army uniform, which is how he was dressed when I met him one day in Paris when he was on his first leave. I wrote the whole story of the two years I knew him in my book Chicken Soup for the Soul Cookbook.

So, I am thinking of a little Elvis snack--a peanut butter, banana and bacon sandwich would really hit the spot. Here is one I found online from the Food Network.

A great reward for getting covered with dust, one that will be appreciated by my grandchildren.

Christmas "Presence"

2010-12-16T11:01:00.001-08:00

Oh Lord, how shining and festive is your gift to us,

if we

only look, and see.

~ Mary Oliver ~

True enjoyment of these holidays (holy days) is what my heart wants this year, and so I’ve just done the strangest thing!

I hauled out the many Christmas decorations from the garage cupboard, stacked them all in the front hall, and then put all except two away again!

Instead of the usual holiday fuss, my old patchwork Santa and my jeweled tree are the only decorations in our home this year. I am giving myself, family and friends the most meaningful gift I can give, my full Christmas Presence! I am simply spending real time with them, looking through new eyes in a state of wonder.

Presence began with a spectacular lunch at the new True Food Kitchen with my oldest friend Alice--we met when only three. Our lives have been full indeed--of beauty and poignancy, and hardly what we expected. We love reconnecting to share what is meaningful now.

Afterward, we strolled through Roger’s Gardens, perhaps the most amazing nursery/gift shop anywhere, and right in our backyard. We admired and photographed the Christmas trees made from vintage earrings made by my talented friend Margaret Larkin to post here for you. Simply taking in the sights of all the beauty filled our hearts.

Yesterday, Ted and I took advantage of the Balboa Island Holiday Home Tour and walked two miles around the island to view the insides of homes we've been strolling past for years. What a festive treat!

The Victorian home on the left often wins the Sweepstakes prize. And each little garden patch was imaginatively decorated.

Last night, while listening to Christmas music and stirring in blessings and poetry, I made 34 sparkling jars of Sugar Plum Jam.

And today, for you, I made the following Pumpkin Fudge. So delicious and full of holiday flavor.

Tomorrow I will celebrate the holidays with lunch with my dearest friends at our Emergency Book Club.

Being present to the beauty of all our shared holiday decorations is the very best gift I can give this year to myself and to everyone else!

PUMPKIN FUDGE

Some prefer this creamy spiced fudge to my Divine Chocolate Fudge, especially during the holidays. So easy to make and perfect for a last minute gift!

3 cups sugar

20 large marshmallows

¾ cup (1 ½ sticks) butter

1 (6 ounce) can evaporated milk

2/3 cup pureed pumpkin (can use canned—freeze rest for another use)

2 tablespoons corn syrup

1-1/4 teaspoons pumpkin pie spice

1 (12 ounce) package white chocolate morsels

1 cup chopped pecans, toasted plus 24 toasted pecans, to garnish

Line an 8- or 9-inch square cake pan, or the 8 cavities in a mini-loaf pan with parchment paper (preferably unbleached). Or, lightly butter a flat cold surface like granite or marble, or even a baking sheet. Set out a large rubber spatula.

Combine the first seven ingredients in a heavy-bottomed 5- to 6-quart saucepan over medium heat. Bring to a boil while stirring constantly with a large wire whisk or a sturdy wooden spoon. When the marshmallows melt and the mixture comes to a boil set your timer for 12 minutes. Stir almost constantly until the buzzer rings. Now is a good time to stir in your wishes or prayers for those who will enjoy your Divine Fudge.

Remove from the heat and very carefully (it is super hot!) stir in the white chocolate morsels and nuts. Beat constantly until the chocolate has melted and the mixture is very smooth. Quickly pour into the prepared pan(s) or onto a cold surface, using a rubber spatula for spreading the fudge evenly and making a few decorative swirls in the top.

Cool overnight before removing from pans. If not making in mini-loaves, cut into pieces. For best flavor, serve fudge at room temperature. (I wrap loaves in individual plastic bags, clear mini-treat bags made by Wilton available in the candy making section at Michael’s craft stores.)

TO PREPARE IN ADVANCE: Fudge becomes firmer the longer it is stored and keeps beautifully at room temperature for up to a week, in the refrigerator up to a month, or in the freezer indefinitely.

What I didn't know

2010-11-17T18:10:00.000-08:00

i thank You God for most this amazing
day:for the leaping greenly spirits of trees
and a blue true dream of sky;and for everything
which is natural which is infinite which is yes

~ e.e. cummings ~

My friend Sheva asked me "What didn't you know at this time last year that you now know, that has made a huge difference in your life?"

What a fascinating question!

I certainly had no idea a resolution I would make for the New Year would throw open a series of doors of joy and connection.

What I resolved was to learn an inspiring poem by heart every week. Inspired by a book I happened to pick up, Saved by a Poem by Kim Rosen, I simply thought it would be fun to be able to tap into inspiring words, and that it would be good exercise for my brain cells.

Stepping through our front gate on my morning walks, paper with poem clutched in hand, I practiced lines over and over for the 20 minutes it takes to hike my hilly mile. I began to notice that I returned home with feelings of expansion and well-being. This is very good, I thought.

Little by little I began shyly sharing a poem with friends. But I still had no clue what would begin to happen. You readers of my blog know that I began to share some quotes here and there in my writings. Soon after I posted this Valentine's Day blog I found a note from Nancy Barton, agent for Daniel Landinsky, translator of one of my favorite poets, Hafiz, thanking me for sharing his poetry. I was truly astonished. I had recently connected with Janet Conner, author of Writing Down Your Soul, when she spoke at our local Inside Edge breakfast, only to find we share a passion for Hafiz poetry and an acquaintance with the same Nancy Barton.

Meanwhile, the poetry I've memorized has become my most uplifting joy, and I can recite from deep in my bones. I am invited to speak more and more often and poetry just flows from me as the very best way to illustrate my feelings.

So, here is an early holiday gift for you. The first 75 people to sign up to dial in and hear four friends, Janet Connor, Nancy Conner, Neale Lundgren and me, share our most joyous poetry for 1-1/2 hours on what we call a "Mystical Poetry Love Fest" on December 7 will receive it free--no charge. Please do sign up early, and join us!

As I am cooking up some traditional side dishes (like the corn pudding below) while stirring in poetic blessings for our Thanksgiving feast this year, I am beyond grateful for the grace of the gift that came out of simply listening within and following my heart.

And, I am thankful for you, my dear readers. May you have the most blessed Thanksgiving ever!

CORN PUDDING

For 8 servings

4 cups frozen corn kernels (about 19 ounces)

4 large eggs

1 cup heavy (whipping) cream

½ cup whole milk

1/3 cup sugar

½ stick butter, room temperature

2 tablespoons tortilla flour (masa harina) or white flour

2 teaspoons baking powder

1 teaspoon salt

Preheat oven to 350°. Butter a 6-cup capacity baking dish.

Mix together 3 cups of the corn and the remaining ingredients in a food processor or blender until almost smooth. Pour batter into the dish. Stir in the remaining corn kernels to distribute evenly.

Bake pudding for about 45 minutes until it is brown and the center is just set. Cool 10 minutes before serving.

To prepare in advance : Cool and refrigerate, covered, for up to 2 days. Bring to room temperature for an hour or so, then reheat in microwave or oven until warm.

A Feast of Friendship Redux

2010-11-16T17:19:00.000-08:00

Welcome all my new readers who found my blog this year! I've had many requests republish my Thanksgiving blog from '09 containing the full recipe of my turkey, dressing and Champagne gravy. New side dishes to come!

Who are we truly most thankful for?

Thanksgiving Day is usually reserved for family reunions, but the next day, the celebration is over. Refrigerators are packed full of leftovers that may or may not be eaten. Your home and dining table still boast the bounty of fall décor. Perhaps one of the new orange poinsettias at the nurseries, or an autumn wreath on your front door.

Why not make the most of this food-focused holiday by creating a second party the next day? Plan a “Day After Thanksgiving” banquet for your best friends, your “inner circle,” those who graced you throughout the year with support and encouragement. Like all of us, they will love feeling appreciated!

Many years ago we started this tradition and it continues to this day. We list all those people who make up our “family of choice” and invite them to bring their favorite leftovers to our open house. We set out a fresh roasted turkey and a ham, re-plate our own leftovers, and supply beverages.

Such a heart-warming gathering! Conversation happens easily as people share their family’s traditional foods along with stories of the recipes and where they came from. Communion among your guests deepens and grows richer as the evening goes on, especially if you invite each guest in turn to tell everyone assembled what they are feeling particularly thankful for this year.

This is the most effective party yet for guests to really connect and bond. (If your guests are shy and you think this might put them on the spot, take turns welcoming each guest and telling them specifically why you love and appreciate them.)

And here is my greatest holiday suggestion for keeping clean-up easy:

These gorgeous lacquer chop plates are on sale at Sur La Table stores. Only $4 each, they lend elegance and a sturdy base to seasonal paper plates for those who may be dining from their laps.

They also make clean-up a breeze. (Yes, this really is a paper plate!)

Recent research by Russian scientist Konstantin Korotkov reveals that our brain’s highest measurable vibration is gratitude. During our long Thanksgiving weekend we may feel thankful and count our blessings, but do we really take advantage of this opportunity to express appreciation to all our loved ones?

This year, truly express your appreciation for all the people who matter most.

DIANA’S CHAMPAGNE ROAST TURKEY

WITH HERB STUFFING AND GRAVY

I always baste my turkeys with butter and Champagne and here is my family's favorite preparation. Placing cheesecloth over the turkey to absorb the basting liquids produces the most gorgeous, tasty skin! A large, room-temperature turkey easily cooks in three to four hours.

For 16 servings with leftovers

1 fresh, free-range turkey (22 to 25 pounds)

½ stick butter, softened to room temperature

Salt and pepper

Cheesecloth

1 onion, quartered

2 cups cut-up or baby carrots

2 stalks celery, cut up

2 leeks, white part only, cut in half lengthwise and rinsed under cold water, then sliced

3/4 pound (3 sticks) butter, melted

1 bottle Champagne (if making a smaller turkey, use a half bottle)

STUFFING:

2 medium onions, minced

1 1/2 pounds (6 sticks) butter

6 cups chicken broth

2 teaspoons coarse salt

Freshly ground black pepper

2 tablespoons chopped fresh (or 2 teaspoons to 1 tablespoon dried) sage, to taste

3 (16 ounce) packages herb stuffing mix. (I prefer Pepperidge Farm brand, crumbled not cubed)

6 or more stalks celery, including some tops, diced fine (measures 4 cups)

2 cups finely chopped fresh parsley

TURKEY GRAVY:

9 cups chicken broth

1 large onion, quartered

2 stalks celery, cut up

Stems from one bunch parsley

10-12 black peppercorns

1 cup fat from cooking the turkey

1 cup all-purpose flour

Spice Islands chicken stock base (for extra flavor if needed)

About ½ teaspoon KITCHEN BOUQUET for color, if needed

The day before the party, begin the stuffing.

In a very large Dutch oven, place the onions, butter and chicken broth and a few teaspoons of fresh or dried rubbed sage, along with 2 teaspoons salt and freshly ground black pepper. Bring to a simmer and stir until the butter is melted. Pour in the bags of stuffing mix, and toss lightly and quickly to dampen the crumbs evenly, then add the celery and parsley, tossing to distribute evenly. Taste to correct the seasoning, adding more sage if needed (I like a lot), and more salt and pepper. Refrigerate until ready to stuff the bird.

Preheat the oven to 450 degrees and place the rack on the bottom position. (Use an oven thermometer for accuracy.) Remove the giblets and neck from turkey cavities. Rinse them and set aside.

In a large saucepan or Dutch oven, combine the broth, cut-up onion and celery, parsley stems and peppercorns. Bring to a simmer. Add the giblets (except liver) and neck. Bring to a boil, then lower the heat to a slow simmer, and cook, partially covered, for 30 minutes. Add the liver and simmer about 15 minutes longer. Remove giblets and strain broth. Set both aside. When the giblets are cool enough to handle, cut them in small pieces. Using your fingers, pull the meat off the neck in shreds and add them to the giblets. Spoon a few spoonfuls of broth over them to keep them moist and refrigerate until adding to the gravy.

Have the roasting pan ready and waiting next to your work area. (I line my roasting pan with a foil roasting pan the same size that I can discard to save cleanup.) Take care that both turkey and stuffing are cold or at room temperature so bacteria won’t grow.

Rinse the turkey under cold water and blot dry, inside and out, with paper towels. Turn the turkey breast down and season the neck cavity with salt and pepper. Fill the cavity loosely with stuffing and turn the turkey over, placing it on a rack in a large roasting pan, and tucking under the loose flap of neck to hold its stuffing in. Fold and tuck the wing tips under the turkey.

Season the main turkey cavity with salt and pepper. Stuff the turkey very loosely, as stuffing swells while cooking. Tie the legs together. This will partially close the cavity to hold the stuffing in place and give the turkey a more natural, compact appearance. Place the remaining stuffing in an oven-proof serving dish. (The stuffing from inside the turkey will be quite wet, and the stuffing cooked separately in the oven will be "dry.") Rub the turkey all over with the ½ stick softened butter. Sprinkle liberally with salt and pepper.

In a medium saucepan or glass measuring cup, melt the 3 sticks butter and add the Champagne. Cut cheesecloth so it measures about 17 inches square and has four layers. Rinse under cold water and squeeze dry. Place in butter and wine and let soak a few moments, then lift it out, squeezing it gently and leaving it damp, place it over the turkey breast and part of the legs.

Put the turkey in the oven and cook for 30 minutes. Pour some more of the butter/Champagne mixture over the bird and lower the temperature to 350 degrees. Continue to baste in this manner for 2 more hours and using up all the basting liquid. If the roasting pan is getting dry, add a little of the giblet broth; if it is getting too full, spoon our some juices to keep the level below the rack.

Remove the cheesecloth. Baste with any remaining butter/Champagne mixture and cook up to one more hour, using a bulb baster to baste with pan juices every 20 to 30 minutes. If any of the bird is getting too brown, cover those areas loosely with aluminum foil.

Insert an instant-read thermometer into the thickest portion of the thigh. It should register at least 170 degrees (some say 180, but I think that will overcook the bird). If not done enough, continue cooking for another 20 to 30 minutes. Remove the turkey from the oven. Move the rack to the center of the oven and bake the extra stuffing and any other side dishes you’ve made while you make the gravy. Insert the thermometer into the center of the stuffing. It should read at least 140 degrees, but if it does not, remove it from the bird and place in its own baking dish in the oven as well.

Place the turkey where you will carve it and cover loosely with foil to stay warm. Pour the juices from the roasting pan into a bowl or 8-cup measure. Let rest a minute while the fat rises to the top. Spoon the fat off the top and reserve ½ cup, discarding the rest. Place the ½ cup fat in a heavy saucepan with ½ cup flour and stir this roux over medium heat for 3 or 4 minutes. (Alternatively, if you wish to eliminate fat from the gravy, simply shake flour and water together in a sealed jar before stirring them into the simmering giblet broth and pan juices.) Some in our family don’t like giblets, so I use two bowls for serving the gravy, adding the giblets to only half the gravy.

TO PREPARE IN ADVANCE: The stuffing may be made a day in advance and refrigerated, but our family objected when I tried that once because they love to sample the warm stuffing as it comes together. Leftover turkey freezes perfectly and is great to have on hand for making soups, noodle dishes like Turkey Tetrazzini, curry, and enchiladas. Leftover stuffing and gravy freeze well. You may wish to make up your own frozen dinners with a little bit of everything for simple family fare in the coming weeks.

Tasting San Francisco

2010-10-25T15:18:00.000-07:00

Some people are born with many thousands more taste buds than others!

Really!

News of this recent medical research is confirmation for what I’ve suspected since childhood. I would literally shiver and even gag in revulsion when forced to eat foods like prune whip or liver. I truly believed I might die from a disgusting taste.

If you're a foodie like I am, I'll bet you have more than your share as well. My husband Ted (he claims to be my late husband, saying Paul von Welanetz was my early husband) loves food too, thank goodness. So, next week we will be off for our favorite gourmet getaway, a long weekend trip to San Francisco where we often admire a view of the bay from a corner room at the historic Mark Hopkins Intercontinental.

We like to leave our home in Corona del Mar early on a Friday morning so we arrive before two in time for our favorite dim sum (literally, “to touch the heart,” so I find it irresistible) at Yank Sing at 49 Stevenson St between 1st and 2nd. (A second, much larger location is in One Rincon Plaza, but we prefer the intimacy of the smaller restaurant.)

The moment we are seated, a glass pot of steaming jasmine tea appears fore us to sip while we choose small plates from an unending parade of passing carts. There are steamed dumplings (shrimp, scallop, lobster, chicken and vegetable, spinach, snow pea shoot with ginger, garlic, and sesame oil), fried tidbits (stuffed crab claws, shrimp toasts, egg rolls), or steamed white buns to fill with crisp Peking duck, scallions and tangy Hoisin sauce.

After eating our fill of this succulent light fare, we share a dessert of sesame balls and mango pudding, and emerge energized for a walk and shopping in nearby Union Square.

Saturday morning the Ferry Building Marketplace is the place to be. That’s when stalls of local vendors surround the city’s historic 1898 clock-towered structure now a permanent home to 40 plus restaurants and upscale food purveyors (www.ferrybuildingmarketplace.com). Since 2003 this has been turned into the shrine where the city’s population worships the region’s culinary delights.

Ted and I sample our way through the stalls. I can’t resist joining the long line at Primavera for one of their four or so Mexican breakfast entrees. Owner Karen Taylor studied with famed cookbook author Diana Kennedy in Michoacan, Mexico, and offers a delectable menu that includes chilaquiles with scrambled eggs and several kinds of tamales and the best tortilla chips ever.

Ted can’t resist the yogurt at the Saint Benoit stall, especially the honey or fresh plum flavors. The pale pink crocks in which the yogurt is sold have plastic lids and make lovely souvenirs. We drive home with a back seat filled with treats including the sensational sesame glazed walnuts from Alfieri Farms and white cheddar from Point Reyes Cheese Company

For the first time we'll try some of Tony's Pizza Napoletana in North Beach. Tony won first prize in the World Pizza Cup in Naples for his pizza margherita.

Our tastebuds are off on a happy San Francisco adventure! We'll keep you posted!

A Taste of Winter Romance

2010-10-07T11:00:00.000-07:00

Autumn colors have an edge.

Shards of red and orange crackle

through the cracks and splintered ends

of summer's gentle arc.

~Pastor Steve~

Fall is in the air as I sip velvety warm cauliflower vichyssoise. Its comforting warmth and flavor bring a burst of one of my cherished memories.

Crisp autumn colors at the Ahwahnee Hotel in Yosemite National Park.

Ted and I dined at a table for two in the huge, cathedral-like dining room, the only table at the base of an immense, twenty-foot arched window with a spectacular view of the hotel grounds, the forest with its bright autumn hues, and Yosemite Falls spilling down the dark, gray granite cliffs beyond.

I learned later the table is called the “Queen’s Table”, and I sensed the feeling of royalty being led to her throne.

We had only been dating for a few months. The setting was beyond romantic—it was a masterpiece.

During dinner Ted spoke earnestly of the depth of love he was finding in our relationship. When our desserts arrived, he took both my hands and asked, “Will you marry me?”

It has been twenty years now, and we returned a few winters ago to celebrate our wedding anniversary and to attend the legendary Bracebridge Dinner, one of the most sought after Christmas events in the world. A three-hour pageant of drama, music, and heraldry, it recreates the traditional sumptuous seven-course feast based on Washington Irving’s 1820 tale The Sketch Book about Christmas Day at Bracebridge Hall in Yorkshire, England.

This legendary tradition began shortly after the hotel was opened in 1927, and the program, re-written by famed photographer, Ansel Adams, is still being performed today by an elaborately costumed 100-plus cast featuring Christmas carols, Renaissance and Middle Age music, court jester, trumpets and revelry before Squire Bracebridge, his family, and 325 fortunate guests. It was once held only on Christmas Eve with tickets available only by lottery. Read about it and see lots of photos in this article from the San Francisco Examiner.

Our accommodations were a cozy cottage in the hotel’s surrounding woods blanketed by a light snow, and the dinner lived up to our highest expectations.

I have a special reason for telling you about the Bracebridge Dinner now. You won’t want to wait any longer to make reservations to attend this spectacular once-in-a-lifetime event. It used to be you would be placed on a waiting list for years, but with our current economy, reservations are still available. Performances and dinners are held this year on December 13, 14,16, 18, 20,24 and 25. Tickets and lodging packages are available at both the Ahwahnee and Yosemite Lodge. I promise you one of the most glorious holiday dining celebrations of your life! Click here for to make a reservation. Or, phone Yosemite Reservations at 801/559-5000, or go online at www.yosemitepark.com.

Meanwhile, serve an autumn supper near a cozy fire of one of the best of the seven courses—this delicious and bracing winter vegetable soup! Follow it with creamy Stilton cheese and vintage port. Click here for more of the traditional Bracebridge recipes

WARM CAULIFLOWER VICHYSSOISE

For about 1 gallon, or 16 servings

(Freeze any extra, or share the bounty!)

¼ cup extra virgin olive oil

2 cloves garlic, minced

1 large Spanish or white onion, peeled and coarsely chopped

2 cups celery root (celeriac), peeled and diced

2 cups parsnips, peeled and diced

1 cup chopped leeks, thoroughly rinsed

1 to 2 bay leaves

1 teaspoon chopped fresh thyme

1 cup white wine or dry Vermouth

1 large head cauliflower, outer leaves and core included, coarsely chopped

3 quarts vegetable stock

2 cups (1 pint) heavy (whipping) cream

1 pound russet potatoes, peeled and coarsely diced

Salt and pepper to taste

Sauté the first seven ingredients in an 8-quart stockpot, over medium heat, partially covered, for 10 minutes. Add the white wine, cauliflower and vegetable broth; bring to a simmer and cook, covered, for about 20 minutes, until cauliflower is very tender.

Add the potatoes and heavy cream and cook about 15 minutes longer until potatoes are very tender. Remove bay leaves and let soup cool. Season the soup with salt and pepper, then puree in small batches in blender or food processor. Strain to remove any lumps and reheat to serve or transfer to storage containers. (Like most soups and sauces, the flavor is best the second day.)

The Ahwahnee serves this in tiny cups at the beginning of a meal with a drizzle of chive oil and a crouton made of cheesy polenta.

A Cushion for Your Head

2010-09-17T10:30:00.000-07:00

Let's be honest . . .

There are times when we just don’t have the energy to do what we should do. Times when we, or someone in our inner circle has just gone through surgery. Times when an elderly pet isn’t feeling so well.

Times when our heart simply aches.

And, that’s okay. We're human, after all.

These are times when it is good to just stop and grieve a little. To wipe our tears and surrender to the poignancy of having a body and being alive on this earth.

No pretending. No striving. No beating ourselves up for not feeling perky or perfect. Truly, there are times when perfection sucks.

This is one of those days for me. Maybe it is for you, too.

In the words of the great Sufi master and poe,t Hafiz (translated by Daniel Ladinsky in his book The Gift):

Just sit there right now

Don’t do a thing

Just rest.

For your separation from . . .

Love

Is the hardest work

In this

World.

Let me bring you trays of food

And something

That you like to

Drink.

You can use my soft words

As a cushion

For your

Head.

Can this be a day when you cozy into your favorite chair with some tea and a book? Perhaps thaw something comforting, a bowl of soup, from your freezer to enjoy while you rest?

Here is what I will enjoy today (along with a good healthy dose of self-care):

TUSCAN BEAN SOUP

For 6 to 8 servings

3 (15 ounce) cans Great Northern or cannellini beans

8 cups cold water

1 sprig fresh rosemary

2 sage leaves

1 bay leaf

2 tablespoons extra-virgin olive oil

1 onion, diced (about 1-1/2 cups)

5 cloves garlic, minced

3 leaves fresh basil, rolled and thinly sliced (or 1/2 teaspoon dried basil)

Salt, pepper

1/2 cup dry white wine or dry Vermouth

1 (15 ounce) can crushed tomatoes (I love San Marzano tomatoes)

4 ounces fresh Parmesan cheese, shaved

Drain and rinse the beans. Bring beans, water, rosemary, sage and bay leaf to boil in soup pot. Reduce heat and simmer, uncovered, until beans are very soft, about 15 minutes. Remove and discard herbs.

Set aside 1 cup beans. Puree remaining beans in a blender (or with an immersion blender), adding broth from pot as needed. Return beans to pot and cook over low heat while you prepare the tomatoes.

For chopping garlic, I find it super-easy to use my Alligator.

Heat oil in skillet over medium heat. When hot, add onion, garlic, basil, 1-teaspoon salt and ¼ teaspoon pepper and sauté until soft, about 7 minutes. Add wine and cook until pan is almost dry. Add tomatoes and simmer over medium-low heat 5 minutes.

Add tomato-onion mixture to pureed beans in pot. Add reserved whole beans and cook, covered, over low heat 15 minutes. Season with salt and pepper to taste. Garnish each serving with a few shavings of Parmesan cheese.

TO PREPARE IN ADVANCE: Refrigerate for up to five days, or freeze soup in single-serving containers for just the right moment.

End of Summer jam

2010-08-31T07:00:00.000-07:00

The real pleasure of cooking is the joy of sharing the results, don’t you agree?

Today in my kitchen I am teaching granddaughters Aidan and Caitlin to use summer bounty to make gifts to share with their teachers for the holidays.

For years, our classes on making and packaging food gifts always sold out weeks in advance. Students would leave with an almost evangelical excitement, eager to prepare and personalize gifts that would be so much more meaningful than purchased ones. My late husband Paul and I even wrote a book on the subject, With Love From Your Kitchen.

One of the most popular recipes from those classes was a shimmering jam we invented one languid summer afternoon when we merged purple-skinned rosy-fleshed plums with dark Jamaican rum and orange rind.

Now, in a different life in a different home, I still cherish my summer ritual of strolling through local farmer’s markets seeking out and tasting the plums or pluots (a cross between plums and apricots) until I find the perfect color and flavor to make this divine concoction.

Then I buy lots and lots to make many batches of this jam, enough to fill and seal at least 100 of the beautiful 8 ½ -ounce Quattro Stagioni canning jars usually available at the Container Store and on Amazon.com. (See Note)

As the holidays approach, I wrap my jam-filled jars in cellophane and ribbons and give them away as gifts.

Plums and pluots are just coming into their perfect ripeness. Even if you've never made jam before, give it a try. Better yet, invite a favorite friend to join you in shopping and chopping, to enjoy jam-making and sharing the results.

My girls will hug themselves for planning ahead when they open the family gift cupboard to see jars stacked there, waiting, like a secret Swiss account, to be withdrawn when just the right moment arrives.

Stirring heartfelt wishes for loved ones into all that is simmering on your stove is your secret ingredient.

DIANA’S SUGAR PLUM JAM

For about 16 eight-ounce jars of jam

8 cups pitted and chopped dark-skinned purple plums such as Santa Rosa, or pluots (Flavor King pluots are wonderful)

14 cups sugar

1 cup freshly squeezed lemon juice

Grated peel (zest) of 2 large oranges

½ cup Myers’s dark Jamaican rum

Certo liquid fruit pectin (2 packets if using plums, 1 packets for pluots)

Note: I like the one-time use lids that come with the Quattro Stagioni jars, but sometimes use the two-piece lids and ring bands that come with the more common Ball or Kerr brands jars you find in most supermarkets.

If using the two-piece lids, know that the outer ring bands may be used again and again, but the inner lids should be used only once.

Another note: When filling jars, your job will be easiest if you use a wide-mouth canning funnel available at many hardware stores or online.

Wash jars in hot soapy water and rinse; place on a baking sheet and keep warm in a 225 degree oven until ready to fill. Pour boiling water over the jar lids (and rings, if using) and set aside.

Using a small, sharp paring knife, halve the fruits, remove the pits and cut each half into about 8 or 9 cubes. Combine the plums, sugar, lemon juice and orange rind in very large (8 to 10 quart) stainless saucepot. Place over medium-high heat. Heat the mixture, stirring to dissolve the sugar, to a rolling boil that you cannot stir down and boil hard for 1 minute.

Remove the pan from the heat and stir in the Certo and rum. Skim any foam off the surface; continue to stir and skim for 5 minutes. After 5 minutes, ladle the hot jam into the hot jars to within ¼-inch of the top. Wipe the rims with a clean paper towel dipped in the boiled water. Dry with a clean, dry paper towel. Use the tongs to place the lids on the jars and screw the lids or ring bands on tightly. Turn the jars upside down after sealing and set a timer for 30 minutes. Turn right side up, and finish cooling cool. You will hear the jar tops popping as they seal.

When the jars are completely cool, wipe the outside of the jars to clean away any drips. The jars should sparkle (I polish mine with window cleaner to make sure they do).

TO PREPARE IN ADVANCE: Cut up enough plums or pluots and freeze in plastic bags in 8-cup quantities for jam making whenever the mood strikes. Jars of prepared jam, properly sealed, may be stored in a cool, dark, dry place for at least six months and up to a year. Stored in the refrigerator, they will keep indefinitely.

PRESENTING JAM AS GIFTS

Label the lids of your jam-filled jars with round self-adhesive labels, then wrap in clear cellophane and tie with ribbon. Or, for a country kitchen look, you can tie tiny-print fabric over the top and secure with miniature rickrack.

For a more arty, modern look, you can wet cooking or stationery parchment paper and place it over the top of the jar and secure with a rubber band. When the parchment is dry, use a ribbon to hide the rubber band. The result is a tight, drum-like seal on which you can use colorful markers to write a special greeting.

Vacation bliss

2010-08-14T13:47:00.000-07:00

Our very favorite cruise line for elegance and affordability is Celebrity!

You may remember that last October I wrote here about how Ted and I traveled roundtrip aboard Celebrity Solstice from Rome to Santorini, Ephesus, Istanbul and Athens. It would be hard to find a more enjoyable itinerary.

Now we’ve just returned from our second Celebrity cruise, this time aboard their newest ship the Eclipse--a voyage through the Baltics--roundtrip from London to St. Petersburg.

Being tall, Ted and I were both dreading our coach-fare flights roundtrip from Los Angeles to London aboard Continental. We were surprised at how super-comfortable they turned out because we purchased extra legroom seats for $49 each on all three flights by going online within 24 hours of departure.

Another advance arrangement worked well too. Through reservations made online, a driver picked us up at Heathrow airport and drove us through English countryside to the ship in Southampton with a one-hour detour to see the ancient, mystical site of Stonehenge and the little city of Salisbury.

Boarding the ship, we settled comfortably into verandah stateroom 7228, our home for the next two weeks.

Having requested a table for two slightly separated from other tables we were overjoyed to find ourselves dining solo next to a window. The quality of all Celebrity food is excellent and imaginatively presented--like this curried chicken salad served in a pineapple ring:

June is cool in the Baltics, 58-68 degrees, so we put on an extra layer for all our shore excursions and found all the ports fascinating. I have posted already our adventures in Stockholm, and will soon post more on Copenhagen and St. Petersburg as well.

But truthfully, we cherish sea days as much as port days because of the pure leisure, rest, reading time, and nurturing of having all our meals available whenever we desire. Add to that all the luxurious amenities on this latest ship in the Celebrity lineup, including Macintosh classes in the iLounge (Internet room). I attended every class and am now making a photo keepsake album on the new iMac I purchased on our return. In fact, I am so inspired that I am even blogging from my new iPad! Apple technology makes all my work feel like play!

Views from our verandah never darkened because the sun never really set! This is how it looks between 11:30 PM and 2:30 AM:

Here is a page from our trip's photo journal that shows a picturesque farm near Berlin where we feasted on a delicious lunch of grilled bratwurst:

The Eclipse Theater is such a delight every evening we have to remind ourselves we were actually at sea and not some venue in Vegas! I took the amazing photo below with the best camera I've used yet, my tiny Canon digital SD 960 IS that cost less than $250.

We returned so relaxed and well-rested that almost every week since I find myself yearning for just one more sea day aboard the Eclipse!

CURRIED CHICKEN SALAD FOR A LEISURELY DAY

As I wrote in my last post, I've been teaching my granddaughters how to cook one day a week. I always introduce them to tasting and preparing a new food, so this week it was papaya. Then, I took one of my favorite ship memories and doctored up some Costco chicken salad with curry powder and dried cranberries and toasted almonds. and filled papaya halves with salad, garnished with sliced strawberries and nasturtiums from the garden and some Major Gray mango chutney.

A cooking class for Caitlin

2010-07-29T10:46:00.001-07:00

Caitlin, my nine-year-old granddaughter, is with me today for our first cooking class together. She has just returned from a family vacation at a villa in Lucca, Italy, where she had her first real cooking lesson—in fresh pasta and pesto, and decided she may want to be a chef. Kathy told her that her “YaYa,” (that's me!) has a long history of teaching cooking and writing cookbooks. To my delight, they decided I get to play in my kitchen on Wednesday afternoons for the rest of the summer with this amazing, enthusiastic, open-hearted child.

We begin our one-hour lesson by exploring something I simply love—all the fresh, fragrant herbs abundant in my summer herb garden. She loves learning to identify the scents and flavors, and we make an herb bouquet for her to take to her mom.

Back in the kitchen, I decide to introduce her to the wonderful taste of jicama, using a grooved cutter. We decide it tastes a bit like a cross between an apple and celery.

“What was your favorite thing you learned in cooking class?” I ask,

“Cracking eggs!”

Since deviled eggs are a family favorite, I suggest we make some for her to take home. First, my favorite method for making hard-cooked eggs. While they are cooking she learns to handle a very sharp knife by cutting some green onions.

We arrange our deviled eggs on my grandmother's glass deviled egg dish.

When her mom and sister come to pick her up we show them what we've been up to.

“What? You’re kidding!” they say in unison.

“Huh?”

“Caitlin ate an egg? She hates eggs!”

I looked at Caitlin who looked slightly chagrined and realized she had been too polite to tell me.

She had indeed eaten one, and admitted that it was pretty good. (If she actually does want to make these at home, I may just give her my grandmother's deviled egg dish!)

What a delicious way to spend an hour together!

Waving goodbye, I realize I have inadvertently demonstrated the most important lesson of all:

How we feel about cooking together is much more important than what we cook.

HARD-BOILED EGGS

Older eggs are better than the freshest ones because they are easier to peel. Set them in a single layer in a saucepan without crowding and cover with cold water by one inch. Bring to a hard boil, and then remove from the heat, cover and let sit for at least 12 minutes, or up to 15.

Remove the eggs with a slotted spoon to a bowl of ice water, or pour off the hot water from the pan and cover with cold water and about 4 cups of ice. Let cool completely.

If not using right away, store in the refrigerator for up to a week. (Write an H on them with a pencil so family members who peek in the refrigerator will know what they are.

DEVILED EGGS

For 12 halves

7 hard-cooked eggs, peeled and cut lengthwise (this allows for an extra one to taste)

¼ cup light mayonnaise or salad dressing

2 green onions, thinly sliced and chopped

1½ teaspoons Poupon Dijon mustard

1/8 teaspoon salt (or 2-3 tablespoons crisp bacon bits)

A few grinds of black pepper

Fresh herbs for garnish (we used a chive blossom, broken into little buds)

Cut eggs lengthwise, and place the yoks in a small bowl. Arrange the whites with cavity up on a dish covered with a bed of parsley or scrunched plastic wrap, or in a deviled egg dish like my grandmother’s.

The land of white nights

2010-06-28T13:30:00.000-07:00

Light pouring beneath our stateroom curtains invites us to look out on an exquisite sunrise after only 2 hours of semi-darkness.

It is 2:30 in the morning on the Baltic Sea. We are aboard a gorgeous cruise ship, the Celebrity Eclipse on a round-trip voyage from England to Russia, and are now entering the Swedish archipelagos leading to Stockholm.

Lush green islands passing by are magnificent—like a giant’s stepping stones from the open sea to the capital city of Sweden. We are captivated for hours by lighthouses, boat marinas, large estates and modest summer homes.

Stockholm, 48 hours before its royal wedding, is shimmering with beauty.Ashore, we board a bus for an all-day tour through the capital to a ferry and then to two islands of the archipelago and pristine countryside. Swedes are friendly and welcoming everywhere we stop to enjoy the views and to shop.

We bask in the warm summer day, such a rarity so far north, and in the beauty of the landscape and the warmth and friendliness of such attractive and wholesome people.

One little town has a Porcelain museum, and at a shop nearby I delight in buying a lovely, inexpensive lace scarf for a souvenir.

After a second ferry ride we arrive at a charming farmhouse for a typical and very delicious lunch---a giant meatball imbedded in buttery mashed potatoes, accompanied by freshly shelled peas and luscious crimson lingonberries.

Shops on this island offer a large variety of homegrown vegetables , fruit preserves, dried herbs and designer textiles.

Late in the afternoon we return to our temporary home—one of the most beautiful cruise ships we’ve ever experienced.

We arrive just in time for dinner at our elegant window table for two. Because we wish to eat lightly we are grateful there are always perfect consommés and tasty fruit soups on the menu.

Later, we linger on our verandah amazed at the sun still high in the sky.

In the land of the midnight sun we are loving the longest day of our lives.

A Dream of Rome and Tomatoes

2010-06-06T15:00:00.000-07:00

Have you ever tasted a dish in your travels that lives in your memory for years?

I’ve dreamed of juicy fat tomatoes stuffed and baked with warm garlicky risotto since Paul, our daughter Lexi and I strolled the Via Veneto in Rome and came across the sidewalk café at Harry’s Bar. That charming restaurant gained international fame when it was featured in director Federico Fellini's classic 1960 film La Dolce Vita.

In one of the glass cases we spied what would become my most lasting food obsession. Served slightly warm, they were soooo delicious we returned the next day to have the very same lunch. At home we tried over and over to duplicate them. No matter what we did, we never got it quite right.

Then, recently, Molly, the author of one of my favorite food blogs, Orangette, raved about a delightful new publication titled Canal House Cooking in which two talented women, Christopher Hirsheimer & Melissa Hamilton Irsheimer anShirpresent seasonal food. Inside their Volume No 1 on summer cooking I found a recipe that sounded promising. It turned out to be similar and very close, and now I after several test runs and some tweaking, these turned out today to be as succulent and delicious as I remember--the real deal.

Finding just the perfect fat and flavorful organic tomatoes are a challenge. I’ve lucked out twice—once at our local Saturday farmer’s market, and again at Mother’s, our local health food store.

Now Ted and I are so inspired we are doing something adventurous. After years of just talking about growing tomatoes, we bought a really cool and compact hydroponics system and, as you see, it seems to be working.

Here is our secret! Go to www.aGardenPatch.com

Buy a Garden patch Growbox. We have 3. Each box grows 2 tomato plants. Use the recommended planting soil. Each Growbox will hold a 1.5 cu ft bag of E. B. Stone Organic Azalia, Camellia, and Gardenia Planting Mix. They suggest another brand but our nursery says customers have preferred this mix. We agree it's doing the job well.

You will need a Growbox Staking Kit from the same website for each Growbox. Just follow the directions and it goes together easily.

I'll show you my first big fat tomatoes and some tiny cherry ones when I harvest my first crop.

The poet Pablo Neruda shares our passion for tomatoes:

. . . the tomato,

star of earth, recurrent

and fertile

star,

displays

its convolutions,

its canals,

its remarkable amplitude

and abundance,

no pit,

no husk,

no leaves or thorns,

the tomato offers

its gift

of fiery color

and cool completeness.

And so does Dr. Oz, who tells us tomatos contain lycopene which has been shown to fight cancer. “But you can't just put a few slices in your salad to reap the effect. The tomato needs to be cooked in order to provide the most nutrients.” So, here they are at last. This way of cooking makes them simply sublime.

It may take years and years, but dreams do come true!

BAKED TOMATOES STUFFED WITH RISOTTO

6 medium large tomatoes

3/8 cup Arborio or other short-grained rice

Handful of fresh parsley leaves, finely chopped

1 large clove garlic, minced

1 tablespoon extra-virgin olive oil, plus 1 tablespoon to drizzle over the tops

Salt and pepper

Preheat the oven to 400 degrees. Remove stems carefully from tomatoes taking care not to pierce holes in the flesh.

Slice off the bottom quarter of each tomato (that is, the end opposite from the stem) and set those 6 pieces aside.

Working over a large measuring cup to catch all the seeds and juices use a serrated grapefruit spoon or other small spoon to carefully scoop out the interior pulp without piercing the walls of the tomatoes. Arrange them, cut side up, in a basking dish just large enough for the to fit snugly.

Lift out the large pieces of tomato pulp from the measuring cup and chop finely. Return the chopped pulp to the cup. You will have approximately 1 ½ cups of juice and pulp.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the rice and stir until it begins to turn slightly golden. Add the parsley and garlic and stir briefly, then add the reserved tomato juice and pulp. Cook for a few minutes to reduce the liquid slightly, and if you had more than 1 1/2 cups, cook a few minutes longer to reduce the liquid. Season well with salt and pepper.

Fill each tomato with the mixture to just below the rim. Place one of the reserved tomato bottoms on top each filled tomato. Drizzle the remaining 1 tablespoon olive oil over the tomatoes.

Bake 40 to 50 minutes until the rice is tender and the tomatoes are tender. Cool to room temperature. For the most succulent flavor, warm them a bit before serving.

To prepare in advance: These keep beautifully for days in the refrigerator! But do warm them before serving.

Keep Austin weird!

2010-05-24T15:10:00.000-07:00

A respite from real life!

Hilarity begins at take-off. Rollicking high spirits roll down the aisle of our Jet Blue flight to Austin. T-shirts in the airport shops sport the message Keep Austin Weird!"

We've arrived to do our part! Everyone around us gets a contact high. The car rental lady and the women trailing after us ask, “Can we go where you’re going?”

We feel warmly welcomed to the "Live Music Capital of the World" as a professional photographer offers to use my camera to snap our photo in front of guitar art.

We four, along with our hostess Trish who recently relocated to Austin, are my BFFs and charter members of our Emergency Book Club.

Individual crises over the years bonded us into a core support group and we have laughed, cried and partied together for what seems like a lifetime.

Three solid days of spring rain can't dampen our high spirits. Nor does the horror that one of us was burglarized and had all her jewelry stolen yesterday. Even now, one of us faces surgery and another has tough stuff going on in business. But, isn’t that just the way life is--a combination of sweet and sour?

Rumi’s poem The Guesthouse (the poem I'm learning by heart this week translated by Coleman Barks), says it all:

This being human is a guest house.

Every morning a new arrival. . .

Welcome and entertain them all!

Even if they're a crowd of sorrows,

who violently sweep your house

empty of its furniture,

still, treat each guest honorably.

He may be clearing you out

for some new delight. . .

We are . . .Oh, so ready for those delights!

I get to be designated driver in our rental car as we graze our way through our list of fine and funky Texas hangouts. The first night we are elegant and tasteful at a Mexico City-style restaurant, the Fonda San Miguel.

But, by the next day some of Austin’s wackiness begins to rub off during our visit to the wildly eclectic South Congress district. We order a huge selection of dishes. The most decadent and memorable is Carrot Cake French Toast (with a gooey cinnamon cream cheese sauce) at the South Congress Café.

People-watching through the window makes it so easy to understand how hometown girl Sandra Bullock might choose someone as edgy and colorful as Jesse James. He would look downright normal in this neighborhood of tattoos, big bikes and vintage clothing stores. Across the street we spot a array of Airstream trailers that sell cupcakes and all kinds of really fascinating snacks. We sample several while tapping our toes to live country music.

Our stash of foodie finds in our trunk, we slide an audio tour of Austin into our CD player and are guided past stately mansions, the capital building and intriguing nightclubs. Passing the Driskill, the historic hotel where LBJ dined on his first date with Lady Bird, we pause for refreshments. Copper ceilings, leather couches and cow heads on the wall.

As dusk approaches, Trish mentions the famous Austin bats that in Springtime fly out by the thousands from under the Central Bridge at sundown. The bats have more sense than the trio you see in this photo heading out without umbrellas for a good view. Turns out the bats stayed in, and fifteen minutes later our adventurers hurry back, drenched, while best pal Mary and I snap photos from our cozy front seat.

What’s for dinner on our last night? Having explored all day we decide to make the original Whole Foods (the flagship store) our last stop and load carts full of little tastes for a picnic dinner around the kitchen table.

Champagne, breads and cheeses, salads, more cupcakes and conversation until Trish begs for rest and heads to bed. An hour later she and Deb wake us all with shrieks of laughter. We rush to hear what happened and join the fun. They tell us how Trish, turning her back to Deb, proceeded to cover her face with a bright green mask. She then mentioned conversationally, “I’ve been drinking an interesting new green vitamin shake lately. . .”

As she turned to face Deb, they exploded with laughter and thus our party begins all over again. It takes forever for us to settle down and fall asleep again.

Today , heading for the airport we have time for one last stop—Walton’s Fancy and Staple one of several Austin restaurants in which Sandra Bullock’s sister, a passionate baker, is a partner. This is our last visit for now with our divine hostess Trish, at right with her matching umbrella.

We are relaxed, recharged, and already making plans for a rerun.

RED VELVET CUPCAKES

These are so easy and so good because they have miniature chocolate chips inside. I adapted the recipe from Cupcakes from the Cake Mix Doctor by Anne Byrn.

24 paper liners for cupcake pans (2 1/2inch size)

1 package (18.25 oz) plain German chocolate cake mix (the kind with pudding in the mix)

1 cup reduced fat sour cream

½ cup water

½ cup vegetable oil

1 bottle (1 oz) red food color

3 large eggs

1 cup miniature semisweet chocolate chips

Frosting:

1 (16 ounce) container cream cheese frosting

Preheat oven to 350 degrees and place rack in the middle of the oven. Line 24 cupcake cups with paper liners.

In the large bowl of an electric mixer beat the cake mix, sour cream, water, oil, red coloring and eggs on low speed for 30 seconds. Scrape down the sides with a rubber spatula, then beat on medium speed for 2 minutes longer, scraping the sides again if needed.

Fold in the chocolate chips. Spoon about 1/3 cup batter into each lined cup making 22 to 24 cupcakes.

Bake until they spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and cool on wire racks for 5 minutes. Remove the cupcakes from the tins and let them finish cooling for at least 15minutes before spreading with frosting.

These freeze perfectly, and are wonderful to have on hand.

“Names are ships to carry dreamers . . .”

2010-05-14T09:44:00.000-07:00

Do you ever yearn for a taste of paradise?

Ted and I have a saying when the pressures of business get too intense for too long: It’s either Hawaii or the hospital! So, we are here for three nights to gain some perspective on our lives. To change our channel. To do a little dreaming . . .

We are enjoying breakfast on the patio of Orchids Restaurant next to the beach at the Hotel Halekulani or “House Befitting Heaven.”

Our steaming hot popovers remind me of my first trip to Honolulu with my parents many years ago. The original restaurant was just a hint of what it is today. My Mom was so taken with the steamy, custardy goodness of popovers she dove into cookbooks immediately on our return to duplicate them for us at home. They were never quite the same absent the tropical beauty, the fragrance of plumeria, the sound of waves lapping on soft sand.

And, how auspicious that the whole month of May—Mother’s Day or Memorial Day—is the ideal time to be here. May means dryer weather, and lower airfare and more affordable rooms because it’s off-season.

Don Blanding, Poet Laureate of Hawaii, says it all in Names Are Ships excerpted from his book Vagabond House:

Names! The lure in names of places

Stirring thoughts of foreign faces,

Ports and palaces and steamers,

Names are ships to carry dreamers.

Pago-pago, Suva, Java,

Languor, lotuses and lava,

Everything a dreamer wishes,

Buried treasure, flying fishes,

Coconuts and kings and corals,

Pirates, pearls and pagan morals,

Rum and reefs and Christian teaching,

Gin, and jungle parrots screeching. . .

Dreams and names are here on our verandah with an expansive ocean view.

Right after breakfast we’ll be off on an early morning walk along the Waikiki shoreline to the healing stones where we have a personal ritual of visualizing what we want to bring into our lives as we circle the sacred relics three times.

Then back here for a swim in the Halekulani pool.

We will be refreshed and recharged and home too soon! Before we leave, I’ll stock up on the hotel’s own brand of Heavenly Tea, the blend called Jasmine Earl Grey, for a little taste of paradise, and I’ll serve it with . . .

PERFECT POPOVERS

(5 to 8 popovers)

Melted butter for brushing the popover pan

1 cup sifted all-purpose flour

½ teaspoon salt

2 large eggs

1 cup milk

1 tablespoon vegetable oil

Generously brush iron popover pans, muffin tins or Pyrex custard cups with melted butter. If using custard cups, arrange them on a cookie sheet for easier handling.

Combine all the other ingredients in the container of an electric blender and blend at high speed for 10 to 15 seconds. Turn off the motor to scrape down the sides with a rubber spatula. Blend at high speed for 10 to 15 seconds longer, until the batter is completely smooth.

Preheat the oven to 400 degrees. Fill the cups half full of batter and place in the preheated oven. Bake for 30 to 35 minutes if using an iron popover pan or muffin tins, or for 40 minutes if using custard cups. They should be well browned and crisp when done. To be sure they are firm and will stay puffed, remove the popovers from the oven and, while they are still in the pan, pierce the side of each one with a sharp knife. This will allow the steam to escape. Return them to the turned-off oven for 2 to 3 minutes to dry the insides.

To prepare in advance: The batter may be mixed and stored in the refrigerator for a day or two, but be sure to reblend it for 10 to 15 seconds just before using. Leftover popovers can be reheated on a baking sheet, not touching at 350 degrees for 5 minutes.

I'm baaaaaack . . .!

2010-04-12T11:38:00.000-07:00

Over, but never forgotten!

And, what a success! The CHOC Follies this year raised over $800,000 for the Childrens Hospital of Orange County. What's more -- it was just a blast.

I got to be the story-teller--almost more fun than I could stand. Here I am with daughter Kathy and my precious granddaughters Aidan, the redhead, and Caitlin, holding the storybook I read from.

My email inbox is still choc full (no apology for the pun) of emails from all the cast members celebrating the wonderful experience we shared.

There were 16 musical numbers--some singing and dancing, some just singing. The music still plays continually in my head.

Here are some of the many stars: (from left)

*Tin Larry (Jim McAleer, President/CEO of the Alzheimer's Association) who wanted to be a fancy race car

*Dorky (Samantha Goldstein) who, with her dog Uh-Oh, was swept away to Orange County on the winds of El Nino,

*Simba (played by former Rockette, Juliet Fischer-Schulein) who wanted to be the star at the Hip Kittie Club, and

*Scarecrow (Thad Schatz) who spoke in rap and did a lot of fancy tapping.

The amount of talent and enthusiasm packed onto that stage was awesome to behold. And one of the best things was that I got to dress up in purple sequins and sing and dance to the song "In His Kiss" (the shoop-shoop song).

The bad witch LaLa (Eve Michaels, a veteran performer and a Beverly Hills makeover coach) wanted to annex all of Orange County and make us all "one big LA" wore a wig almost bigger than she is.

We had a cast of 85, and all their family and friends flocked to see the show, so more than 3500 people were in our audiences over the four-performance run.

The video will arrive soon, and I can't wait to relive the whole thing.

I am counting on it to remind me of the glory to be found in the act of throwing myself into a completely new experience.

A NEW TAKE ON MELTED CHEESE

Not much time to cook with all the rehearsals for the show, so I kept the care and feeding of husband Ted simple with dishes like melted cheese sandwiches, experimenting with new ingredients. This one features a delicious black truffle cheese given to me for my birthday recently by chef Cathy Pavlos at my favorite Lucca Cafe restaurant and market, and sage leaves fried in olive oil (and the sage flower used as a garnish). The cheese from Sardinia, Cathy's new favorite, is called Moliterno with Truffles, or La Rusticella al Tartufo.

"Call Gloria!"

2010-03-16T13:06:00.000-07:00

Have you ever done something far outside your comfort zone? Something just to prove to yourself you are juicy and alive and way more courageous than you think?

Well, I am out here on the skinny branches right now. I am “starring” (along with a number of other “stars”) in a theater production It is the 13^th annual Choc Follies. Choc meaning Childrens Hospital of Orange County. This year’s musical is “The Wizard of OC.” as the narrator and a participant in 8 musical numbers (yes, that means singing and dancing while freaking out!). Check out the fan page on FaceBook.

This adventure began about six months ago when Ted and I were watching Dancing with the Stars. I declared, “My only regret in life is that I haven't done a lot more dancing! I think I’ve missed a whole lot of fun!”

Not long after that a friend told me she had just had an amazing experience with a psychic medium. I was so intrigued and curious that I made an appointment. Yes, it was amazing, and I won’t go into all of it here, but the really interesting result was that my late husband Paul kept repeating, and insisting that this woman tell me “Call Gloria!”

“I don’t even know anyone named Gloria!” I told her. Later, I asked myself over and over Who is Gloria and why should I call her?

A few days later while sitting at my computer my eyes fell on a little post-it note with my handwriting of a phone number and the name Gloria Zigner. Oh, I realized, that’s the woman I met a while ago who is the society editor for Orange Coast Magazine. Now, why would Paul be urging me to call her? Gloria and I had spoken briefly and casually mentioned having lunch together so she had left a message on my phone. I'd put the note on my computer as a reminder, yet had forgotten to make the call.

When Gloria answered, she said, “Let’s meet for lunch. I want to talk you into being in the Choc Follies!” I learned Gloria had founded the Follies, a yearly musical production which has raised nearly $5 million for our world renowned Children’s Hospital. Gloria's beautiful face and bright red hair is a clue she has a past in Show Biz. She invented this spectacular event out of her passion for musicals.

“If you can walk, you can dance!” she declared. Her contagious enthusiasm and promise of fun did indeed convince me to jump in.

So, because of this very magical, mystical story, here I am, dancing and singing my little heart out. My devoted pal Deb has joined me, and the talents of the director, the dance director and the choreographer wow us. The script is hilarious and I get to deliver some great lines. Deb has bought tap shoes and hired a tap tutor to get her up to speed.

Opening night is only two weeks away now. Yikes! I am bouncing around my office to our practice CD training my feet to remember the steps and moves to Ease on Down the Road, the du-wap melody of It’s In His Kiss (the shoop-shoop song), and dance steps I actually remember from the 60s (the Pony, the Mashed Potato, the Watusi), the gorgeous Barbara Streisand hit Ordinary Miracles. (Dare you not to cry when you hear our exuberant harmonies in that last one.)

One of our most rousing songs is A Brand New Day! What a great reminder that every day offers an opportunity to reinvent ourselves and tell a completely new story, to try something wild, and silly, and at times, terrifying.

Say a little prayer for me, please. And, if you are going to be in Orange County, between April 1 and 3, please show up. Showing up is everything! You know I’m going to, and I bet Paul will be watching.

Sorry, no recipes this week. I’m waaaaaaaay to busy to cook!

Welcome morning!

2010-03-01T10:17:00.000-08:00

What sparks you? What lifts your spirits and makes your mood soar?

For me, it is a certain kind of poetry I call ecstatic poetry.

Poets (mystical poets especially) love to light us up! As proof, I found an email message in my inbox this morning from Daniel Ladinsky, translator of the Hafiz poem That Sweet Moon Language in my previous blog, saying

"Thank you for sharing my work with others."

How Daniel found my blog so quickly I have no idea! I am deeply honored to share his exquisite translations.

This morning, lines of Anne Sexton's celebratory poem, Welcome Morning, run through my memory before I even open my eyes:

There is joy

in all:

in the hair I brush each morning, . . .

in the chapel of eggs I cook

each morning

in the outcry from the kettle

that heats my coffee
each morning . . .

Through Anne’s reverent eyes I meet my morning routine as ritual.

All this is God,

right here in my pea-green house

each morning . . .

and I mean

though often forget,

to give thanks,

to faint down by the kitchen table

in a prayer of rejoicing

as the holy birds at the kitchen window

peck into their marriage of seeds.

How can we hear such contagious joy without pouring meaning into our daily routines, stirring up poetry of our own?

So while I think of it,

let me paint a thank-you on my palm

for this God, this laughter of the morning,

lest it go unspoken.

With her warning in mind, my personal poetry would sound something like this . . .

There is beauty all over my bed

this morning.

In the bristle of Ted’s brow on my lips

this morning

In gentle rain on the roof

this morning

In soft cat kisses on my cheek as Maya kneads a memory

of her mother into my pillow

this morning,

In the bubbling of my [Coach's] oatmeal

this morning

in the hummingbirds around their feeder

seeking an early Spring

this morning.

Heaven on earth in my beloved hillside home

this morning

In having one more day to love my life.

I forget to be anywhere but now

offering heartful praise

for bountiful waves of bliss

this morning.

In reciting our own appreciation, our lives, and our morning breakfast cups, overflow with gratitude. We transform the ordinary into the extraordinary.

Anne Sexton’s poem ends:

The joy that isn't shared I've heard,

dies young.

So--I’d love to know—how does your morning sound?

P.S. May I share another delicious discovery? It is the new brand of Coach's Oatmeal, available in large bags at Costco. It truly tastes like the Scottish brand you need to simmer forever, but takes only five minutes.

The secret to a life of love

2010-02-12T16:37:00.000-08:00

Admit something:

Everyone you see, you say to them,

“Love me.”

Of course you do not do this out loud:

Otherwise,

Someone would call the cops.

These lines by the 13^th Century poet Hafiz (translated by Daniel Ladinsky) seem especially meaningful as Valentine’s Day approaches.

Have you noticed how men are looking like deer in the headlights?

“It’s just a marketing ploy,” they protest, dreading the occasion because they feel they must do something special, something just right—my husband Ted included. Who can blame them?

My single women friends feel pressured to have a date or romantic plans that day. They feel excluded if they don’t.

Enough! I believe there is a secret to filling a life with love. And so does our poet Hafiz as he continues . . .

Why not become the one

Who lives with a full moon in each eye

That is always saying,

With that sweet moon

Language,

What every other eye in this world

Is dying to hear.

No matter how much love comes our way, unless we ourselves cultivate a capacity to openly give others the very feelings we seek, no amount of obligated fawning or admiration can satisfy.

I’ve learned that to be a happy, healthy human being, I must be the source of my own buoyancy and joyful feelings. So here is what I’m doing to make my Valentine's Day feelings special.

Today, I’m in my kitchen making a double batch of my Divine Fudge. I’m stirring my best wishes into the rich, molten mixture while my favorite love songs play in the background. I’m pouring it into a pan lined with wax paper.

When cool, I will cut the fudge into pieces and place two squares in each of many little clear cellophane treat bags available at craft stores.

I will tie them with a ribbon and give these to everyone I meet tomorrow—even the check out gal at the market, the postman, and put some in my all my neighbor’s mailboxes.

And, you must absolutely do something romantic for yourself this Valentine’s Day! My best suggestion this year is to order one of the fragrant candles made of real scented wax that are flameless! (Click on the link to order.)

Batteries need replacing only once a month. They come in all sizes and shapes, and they make a most romantic flickering bedroom night-lights.

You always look your very best in candlelight!

DIANA’S DIVINE FUDGE

Here is the epicurean fudge recipe I have more requests for than any other. I continue to tweak it, trying all kinds of nuts and other ingredients. Because it doesn't require a candy thermometer, it is easier than the old-fashioned kind and much more dependable.
For approximately 64 squares
14 ounces dark chocolate, broken up or chopped (see Note)
1¼ cups finely chopped walnuts, or other nuts, lightly toasted (optional)
10 tablespoons soft butter
1 tablespoon pure vanilla extract
4 cups sugar
1 (12 ounce) can evaporated milk
22 large marshmallows
Note: Today my preference is to use 4 (3.5 ounce) bars of Valrhona chocolate (2 bars dark bittersweet, 1 barsemisweet, and 1 bar dark bitter), purchased most economically at Trader Joe's.
Combine the chocolate pieces, nuts, butter, and vanilla in a large heatproof bowl, preferably one with a spout for easy pouring.

Combine the sugar, evaporated milk and marshmallows in a heavy-bottomed 5- to 6-quart saucepan over medium heat. Bring to a boil while stirring constantly with a large wire whisk or a sturdy wooden spoon or large whisk. When the marshmallows melt and the mixture comes to a boil set your timer for 8 minutes. Stir almost constantly until the buzzer rings. Now is a good time to stir in your wishes or prayers for those who will enjoy your Divine Fudge.
Remove from the heat and very carefully (it is super hot!) pour the marshmallow mixture over the chocolate, butter and nuts. Whisk or beat constantly until the chocolate and butter have melted and the mixture is very smooth. Quickly pour into the prepared pan(s) or onto a cold surface, using a rubber spatula for spreading the fudge evenly and making a few decorative swirls in the top.
Cool overnight before removing from pans. If not making in mini-loaves, cut into pieces. For best flavor, serve fudge at room temperature.
To prepare in advance: Fudge becomes firmer the longer it is stored and keeps beautifully at room temperature for up to a week, in the refrigerator up to a month, or in the freezer indefinitely.

The Love Experiment

2010-02-10T08:48:00.000-08:00

My dear readers:

Do you know I also publish a blog on Womenetics.com?

Here is the link to my Valentine's Day post.

I hope you enjoy it!

And, if you have a minute, please know I love hearing from you!

Love to you!

Diana