Eating My Inheritance

Boobie Drunk

2012-01-01T22:49:00.001-08:00

You make the cutest boobie drunk faces. I love to snuggle you to sleep. Right now you're becoming more and more independent so you don't want to cuddles. At least you still need me to sleep. I love you Bug.

So I lied

2011-06-25T16:43:00.001-07:00

I'm not a failure. I didn't REALLY think I was anyways but you can never be too sure.

Friday I had my long, 3 hour glucose test. It wasn't so bad. Except for the 2 blown veins it was fine. I showed up a little early and the lab was gracious enough to start me test ahead of schedule. There was another pregnant lady, Tanya, who was doing her 3 hour so we became fast friends. She's very pleasant and I really enjoyed our time together. We had so much in common and it's amazing how stressful situations can cause artificial bonding. I'm not sure of the protocol when you've spent 3 hours enjoying the company, hourly blood draws and lack of food but I left my number with her on the back of a lab slip just in case she and her little man "Diesel Jett" want to meet Bug and I for a play date some day.

While I was sitting on the horribly uncomfortable waiting room chairs I realized I hadn't update the food portion of my blog in awhile. These are some delicious, summery cookies that I mad not too long ago but forgot to mention. It's my own recipe creation based off of Marc at [No Recipes] Strawberries and Cream Melting Moments . Those cookies are fantastic and everyone needs to make them.

These Lavender Lemon Dreams are my spin. I had a craving for the strawberry version but I couldn't find the strawberries so it was a back with what I have on hand kind of night. Those are always pretty fun. These are perfect for a tea. I took all of these to work and people loved them. There were a few who were a little thrown by the floral or tea like qualities of the cookies but at the end of the day, ever single one was devoured.

Cookies:

-2 sticks unsalted butter at room temperature

-2/3 C powdered sugar

-1/3 C cornstarch

-1 1/2 C of all-purpose flour

-2 tbl lavender flowers

-1 tsp lemon zest

Preheat oven to 300 degrees.

In a blender, pulverize the lavender flowers with 1 cup of the flour. Sift into a bowl to remove leftover large bits of the flower. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together for a few minutes until it is white and fluffy.

Add the cornstarch and the 1 C. lavender flour into the mixing bowl and mix until combined. Add the remaining ½ C flour into the dough and mix until just combined.

You can either use a cookie press to create small snack size cookers or spoon small teaspoon sized balls of dough into the palm of your hand and roll into a sphere then place it on parchment lined baking sheet.

Bake for about 13-14 minutes, but do not let them turn brown. Remove from the oven and allow them to cool for a minute on the pan before transferring to a wire rack to cool completely. Repeat with the remaining dough. Once cool, place a small bit of frosting on a cookie and sandwich the crème between the two. These are delicious cold so you can place them in the refrigerator for a nice cold snack.

Filling:

-5 tbl butter (Unsalted)

-½ c powdered sugar

-1 teaspoon vanilla extract

-1 tbl lemon juice (1/2 a small Lemon from my tree)

-1 tsp lemon zest

Combine all the filling ingredients in a kitchen-aid mixer and beat until fluffy.

I'm a failure!

2011-06-23T19:39:00.000-07:00

Well, not me per say but I failed the 1 hour glucose test. That was a bummer. It's not even like I really failed. The national cutoff for the glucose test is supposedly 140 but being a really good Dr, mine would rather have more false positives than misdiagnose gestational diabetes so he makes everyone who scores over a 130 take the 3 hour test. I scored a 132....It could have been the cheese I threw on my eggs that morning or the stupid Almond Joy Cake I made for my sister's birthday and ate really late...at this point I don't even care. It doesn't change the fact that tomorrow I am looking to down some really nasty stuff and then possibly get sick in public and wait for 3 hours while I get poked by stupid little needles.

I really hope I don't get sick.

They don't even have a little room to relax in if I get nauseous or dizzy or anything. I have to wait, in the waiting room with all these sick people and hang out for 3 hours. Ugh! Well, wish me luck. Better get some rest for the big day.

Sickeningly Sweet

2011-06-20T13:07:00.000-07:00

Today has been awesome. I feel like Bug is my little lucky charm. We had our 24 week appointment today and along with that was the dreaded 1 hour glucose tolerance test. I’ll be honest and say I’ve feared this most for a completely silly reason…I’d have to drink a nasty flat Orange Fanta flavored beverage. I hate orange soda. To me it’s so unnatural and burns and is disgusting. I feared vomiting from the sugar if, and only if, I was even able to get it done in the first place. As luck aka God’s blessing shining down upon this poor tired pregnant woman would have it, I was spared! When I was handed this cold clear glass of fluid I was pleasantly surprised to find the most “delicious” flat, sickeningly sweet lemon lime glucola. I practically lived off of Sprite or the like for my entire first trimester so I knew I could hang in there and get it down. I doubt I will crave Sprite anymore this pregnancy but man was I relieved.

The appointment was awesome as usually. Bug is growing normally and is perfect in every way. My little sugar fiend was having a blast during the brief exam. The Doctor mentioned that the scratches we were hearing during his Doppler exam were from all of his movements. If he is anything like his father, I’m going to have big trouble on my hands when this kid is given sugar.

After the appointment we ran to get some teriyaki grill so I wouldn’t crash when the glucola’s effects wore out. It was delicious and I’m so thankful it worked. I had already started feeling really sluggish and blah until I got the best text in a long time. I had won the Beaba Babycook from Mandy’s OMG…I’m a Mom blog. I’d been following Mandy from my Weddingbee days back in 2007-2008 so I was really excited when I found her new blog(s) when I was planning to plan conceiving.

The only thing I’ve know for certain about this motherhood thing is that I wanted to cook for my baby. I want to share my love of food with him and teach him what I know. In our home the kitchen is the happy place, the safe place, the center of our home. I want Bug to love it the way his father and I do. Of all the important purchases for an expectant mother to think about, the Beaba Babycook was the only thing I knew for sure I wanted and had actually researched. When I saw Mandy’s give-a-way it felt like destiny, like Bug was meant to have this and I was meant to make some really awesome food for him. I’m really excited to play around with this and make some totally awesome foods for him. First up is vanilla scented pears from Smitten Kitchen. This baby food thing is so going to rock. Thanks Mandy!

The line has been drawn

2011-05-31T22:16:00.001-07:00

On my belly that is. Tonight we took my parents to Okawa for some Japanese Hibachi and sushi to remember my Grandpa who passed away 23 years ago. I still am not used to Bug moving so much. It still freaks me put when I am eating and he sucker punches me. It's like a weird tickle. In any case, after Bug had feasted I went home and started getting ready for bed. For the first time I really noticed how big bug's getting. Part of that noticing was string straight at my brand new Linea Nigra. I swear it wasn't there this morning when I showered.

I am constantly impressed with pregnancy. It is so different than what I had expected and yet exactly what I thought it would be. No amount of planning or preparation can help a woman to understand fully what this journey is like. I can only say I have been blessed with the health and pregnancy I have been given. I'm really grateful for the mild morning sickness sans puking and feeling great except for pretty tired. I'm blessed that I have low blood pressure and low blood sugar instead of the dangerous highs. If only I could get rid of feeling like an air heady space cadet everything would be perfect but I'll deal. In 19 weeks I should be better than normal with my little Bug in my arms. I can't think of any living person more perfect to sacrifice for.

I'm not the only one

2011-05-09T21:43:00.001-07:00

Little Bug,

Today, at 17 days 6 weeks, you gave me the best late Mother's day gift ever...you finally let your Daddy feel you move. It was the tiniest kick but it brought a smile to his face that warmed my heart. I'm so excited to share you with everyone else. Up till now it's just been you and me (ok, sometimes puppy Betsy smuggles on my belly to listen and feel you too) but now Daddy knows you're in there wiggling and stretching too.

I'm sure it was your way of saying "Thanks Dad!" for the delicious ribeye, steamed broccoli, mushroom risotto -and a piece of a lemon bar we had been craving. Well sweet little bug, thanks for the surprise. Everyday brings us a little closer to seeing your cute little face.

Location:Home

Kicking me from the inside

2011-04-07T14:43:00.001-07:00

So, I haven't been updating much at all. Life gas gotten away from me and cooking has temporarily lost it's appeal...morning sickness will do that to you. Now, I can safely and officially announce the worst kept secret ever...I've got a bun in the oven. That's right, my own cute little bun is baking and set to be cooked to perfection in early-ish October 2011. So this blog may be getting a lot more new action and as such probably needs to be split in two. Eating My Inheritance and Baking the Baby.

I'm really excited for this new adventure. I have the perfect partner and so much love and support. To top it off, today at 13w3d I actually felt the little Bug move. I can't believe it's not gas but it really wasn't that or hunger or any other feeling I've ever felt before. I was being kicked from the inside and I couldn't be happier.

Well back to work. I'll try and pop in soon for more news and delicious meals. We mad some pork Lin and asparagus for my Dad's birthday that is totally going in to regular rotation now.

A time for change

2010-08-07T16:32:00.000-07:00

Now is a time of change. It's scary and sad but leaves me feeling hopeful. I'm where I've been afraid to be, my Grandparent's house. It's been almost eight years of fear and sadness being here in the house, a haven of cold air and soft pink carpet. The aura of a home whose family has moved and shifted and in essence left it behind. There are still lots of love and laughter here but the hole left by my Grandma feels evident. It feels like she is on vacation and even though we all have aged and moved on I feel her loss like a brick on my chest, like her presence or lack thereof is a white elephant in the room.

My grandfather has moved on. He has a new wife, Emily, and at times I feel conflicted. I like her a lot; she makes my grandpa happy and for that I am so grateful. She brings a youthfulness and vitality to him that suits him well. It's been a long road to get to this place of acceptance but I am happy to be here now. I am facing the fact that even if my grandpa has moved on and found love outside of my grandma, it doesn't change the life, love and family that they created. It just expanded it an a different way. I have to realign my thinking from one of replacing my grandma to one of making a new friend.

Today, I had the opportunity to hang out with Emily and talk to her and learn about her family and life before US. She taught me how to turn leftover barbacoa with the addition of simple vegetables into machaca, delicious comfort food. She also taught me how to make homemade salsa. It was to die for and so sinfully simple that I will never buy salsa again. Ok well maybe Chachie's mango salsa. I guess food really is a great unifier and a true means of healing.

So without further ado, please make and enjoy Emily's machaca.

Since this is more an art than science, you will need to use as much vegetables as you see fit. The amount listed below were added to about 1/2 a gallon ziplock bag of barbecued shredded beef, I.e. Barbacoa.

2 cloves garlic
1 1/2 tomatoes diced
1 green bell pepper
1 Anaheim chili de-seeded
1 onion large dice
2 tbl spoons canola oil

Sauté all the vegetables except the tomatoes in canola oil over medium high heat for between 2-5 minutes. Add the diced tomatoes and sauté another 2-3 minutes. Add the barbacoa and mix with the sweated veggies. Cover and steam for a few
minutes. Salt and pepper to taste and add a small palm of cumin, approximately a teaspoon. Add a cup of liquid, we used water but a stock or other liquid would work. Adjust seasoning and continent to cook. Once the veggies are tender and the meat is warm and steamed through you are done. Heat up your tortillas, fill with the machaca and eat. You can mix leftover machaca with eggs and cook for breakfast. So so good.

I'll be back later with the salsa recipe. Time to go visit my family. It's a trying time for my family with my two Uncle's being sick. Please pray for us or toss a kind thought our way.

Location:Calexico

The INCREDIBLE Edible Egg

2010-07-11T17:57:00.000-07:00

Food Mob Scrambled Eggs

Saturday mornings almost always start off the same way. Vincent and Lucy attack at between 6:00 and 7:00 am, starving for their sweet potato & fish food and ready for a romp outside. If we are lucky, after they have had their fill we can sneak back into bed for a early morning nap or some quiet cuddles in bed watching Revision3 on our media center. Revision3 is awesome to say the least. It is internet television with amazing, intelligent and interesting shows for everyone. I personally love lounging in bed with Josh and the puppies and watching Diggnation and Food Mob.

This Saturday we were trying to figure out what to eat for our lazy Saturday breakfast. Josh tossed around ancient grains French toast and mega veggie omelets. Nothing quite hit the spot. Thank God we decided to watch Food Nation while we tried to crave something to eat. We had been a bit behind and finally got around to the scrambled eggs episode. Now, I know scrambled eggs seemed easy and boring but I like the chef, Niall, so much that we decided to watch it anyways. I was so glad we did. We immediately got up and Josh, the tremendously talented breakfast chef he is, made the best scrambled eggs ever. I recommend this very simple and delicious recipe, it's more of a technique, to anyone. I will admit it was a little nerve wrecking following Niall's instructions because the eggs do kinda seem undercooked but they aren't. They are perfectly set and amazing. Please do yourself a favor and watch, make and eat these eggs.

I'm back! - Time to change directions.

2010-07-11T11:58:00.000-07:00

Yikes! Being gainfully employed sure does take up a lot of time. I've come to the conclusion that it's better to combine my blogs rather than letting this one sit idly by waiting for the odd occasion that calls for a bacon cake. There is a part of me that misses being able to cook and dream up meals with carefree abandon. I also feel this pressure and need to start adding the recipes that I've doctored and created which will hopefully be passed down to my own family. So that said, I still plan on eating my inheritance but also want to create inheritances to be eaten...pretty cheese laden clogged artery pasta inheritances with bacon and love are just dying to come out. Two in particular...

The first one was inspired by the fantastic dinner Josh took me to at Arrivederci Ristorante to celebrate the escrow closing on our house a few weeks ago. I had the most delicious pasta ever. It was simple, smokey, creamy, and perfect. We have kinda been obsessing about it since. It doesn't even have a name. It was just listed as Gemelli Pasta del Giorno - smoked mozzarella cream sauce, wilted spinach and sun dried tomatoes. So that will be posted soon. I promise. I also have a special Kitchen Sink Beer Mac and Cheese that I whipped up and have been meaning to post. I get asked about it all the time so I think it's finally ready to be shared.

I know all there is to know about the Pantry Game

2009-10-13T13:12:00.001-07:00

Rosemary Citrus Chicken Breast with Herbes de Provence Potatoes

I finally did it! I made my very own recipe from scratch and it came out really good. I've had nothing but rave reviews and after testing it a few times I feel safe and can post the recipe. My little chicken dish has such a wonderful birth story. Growing up whenever it was in-between paydays my Momma would bring us into the kitchen to play an pantry game called "Let's See What We Can Make". I love this game and I still play it with myself all the time and that is how this little darling was born. Sure there have been some misses like ground meat and rice with ketchup (Bleh!) but the hits far exceed the misses. To quote a genius, Willy Wonka, "Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple." In my case it was probably 40% starvation and 90% Inspiration and a desire to clean out my pantry. I hope you enjoy.

Marinade

½ c Orange Juice

1 TBL Balsamic Vinegar

2 Cloves Chopped Garlic

3 Sprigs Rosemary leaves chopped finely

4 Chicken Breasts

Vegetables

1 bag Tiny Potatoes from Trader Joes

1 medium Onion (quartered or large chop)

1 TBL Butter

2 TBL Olive Oil

2 TBL Herbes de Provence

1 Sprig Rosemary leaves chopped finely

Marinade the chicken in the refrigerator for at least 2 hours.

Preheat the oven to 375 degrees F. Bring a small pan of water to a boil and boil the tiny potatoes for 5 minutes. Pour 1 tbl olive oil in a pan and heat. Pan sear the breasts on each side for 1-3 minute. Remove the breasts to a plate and add the rest of the olive oil and butter to the pan. Add the herbes de Provence and chopped rosemary to the hot pan and brown them a bit. Place the tiny potatoes and quartered onion in the pan with the herbs and cook for 5 minutes.

Place the potatoes and onions in a Pyrex dish, cover with foil and bake for 8 -10 minutes. Remove the dish from the oven and top with the chicken breasts and marinade, return foil cover and cook for 12 minutes or until chicken is done and juices run clear. Uncover and cook for another 8 minutes. Take pan drippings and return to a warm skillet. Add the thickening agent (1 tsp cornstarch dissolved in 1 c water) and simmer and stir to thicken.

Hominy make you love me.

2009-10-12T10:15:00.000-07:00

So I am going to continue with my carne asada dinner post. I absolutely love this next dish. I don't really have exact measurements to give you but this is tasty and special. My Grandma Maggie used to make this on occasion when she was forced to cook. Since she has been gone for many years you'll just have to bear with me while I try and work out this recipe (and IF I miss something please leave a comment so I can make changes.) No from the research I've done it looks like this is supposed to be a hot casserole but I've NEVER had it baked so I can only assume my Grandma Maggie had the baked version but preferred hers cold so that's how we end up with this:
1 large can of Hominy
1 small carton of sour cream (Go for the name brand kind people. Knudsen is superior to the grainy brands people get to save money)
1-2 cans of green chilies (Diced or chopped work, I like the fire roasted version)
2 cups of shredded cheddar cheese
1-2 tsp onion juice (My grandma was the only one I know who had this lovely little potion. I cannot find this anywhere! So I use the small side of my grater and grate a quarter onion into the mix.)
Salt and Pepper to taste ( I prefer to use Montreal Steak Seasonings. Hear me out though, it punches up flavor by adding dehydrated garlic, paprika, and all other kinds of goodies. In a batch this big I use about a table spoon but it works. Try it and trust me,)

I love you, I love you, I love you so well if I had a peanut I'd give you...

2009-10-11T14:46:00.000-07:00

The frozen peanut butter pie with candied bacon! Ok, so the song isn't as catchy but a pie sure beats giving someone you love a shell. I found this fantastic recipe on Gourmet. I think I will be sad when they stop publication but I can't really complain since I never bought their magazines. We have not eaten it yet but from the taste testing (As my Mom says, "I have to check for poison.") I think the results will be quite nice. It's times like these when I thank God that I am not Kosher or allergic to nuts. I'm just a happy little Catholic girl who's unable to eat soy products or be near marijuana or hemp products (I'd make a really bad Hippie). So while this isn't a "family" recipe perhaps it will become one. I figure it's time to think outside the box and start creating and trying recipes out that will eventually become family favorites. So here it goes. I'll post a detailed review of the frozen peanut butter pie after we devour it.

Frozen Peanut Butter Pie with Candied Bacon

Serves 8 (Might be really rich so I'm thinking I can squeeze out 10 servings)

Active time: 30 min (Such a lie. Note* I might be slow but realistically plan for probably 45 - 1 hour)
Start to finish: 6 1/2 hr (includes freezing)

Candied bacon might seem like the ultimate example of gilding the lily, but it adds a sweet, smoky edge to this already luscious pie. Elvis would be proud. (The bacon is delicious! Just give in and try it people!!!)

7 bacon slices (about 6 ounces) (I used a smoked maple variety)
3/4 cup sugar, divided
1/8 teaspoon ground cinnamon (I used 1/4 tsp)
About 35 chocolate wafers, finely ground in a blender or food processor (about 2 cups crumbs) (I could not for the life of me find these darn wafers! I had to improvise with 35 chocolate graham crackers)
3/4 stick unsalted butter, melted
1 cup milk
1 cup creamy peanut butter (not natural) (If you must know choosy moms {and NOT moms} choose JIF)
1/2 teaspoon pure vanilla extract
1 1/4 cups chilled heavy cream
1/3 cup salted roasted peanuts, finely chopped ( I forgot these when I my 2 hour grocery store trek so I left them out)

Equipment:

a 10-inch pie plate (6-cup capacity)

Cook bacon (in 2 batches if necessary) in a 12-inch heavy skillet over medium heat, turning once, until lightly browned on edges but still flexible, 5 to 6 minutes total per batch. Transfer to paper towels to drain.
Pour off fat from skillet and arrange bacon in skillet in 1 layer. Sprinkle 1/4 cup sugar and cinnamon over bacon and cook over low heat, turning occasionally with tongs, until sugar has dissolved and then caramelized (sugar melts very slowly and burns easily; reduce heat if necessary after sugar begins to caramelize) and coats bacon, 8 to 10 minutes. (Bacon will be dark and look lacquered.) Transfer bacon with tongs to a cutting board to cool. When bacon is cool, finely chop 5 slices, leaving remaining 2 slices whole. (I saved the caramelized bits in the pan by placing them on wax paper. It creates a really hard "candy" but the flavor is really good and it's fun to suck on.)
Stir together wafer crumbs and butter, then press onto bottom and up side of pie plate. Chill pie shell.
Heat remaining 1/2 cup sugar and milk in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Remove from heat and whisk in peanut butter and vanilla until combined well, then transfer to a bowl and cool completely in an ice bath, stirring occasionally. (I didn't have enough ice for a bath so I stuck the bowl in the freezer and stirred every other minute.)
Beat cream with an electric mixer until it just holds stiff peaks, then fold into peanut butter mixture with peanuts and chopped bacon gently but thoroughly. Transfer filling to pie shell, smoothing top.
Cut remaining 2 bacon slices into 2-inch-long pieces and arrange in a decorative starburst shape in center of pie. Freeze pie, uncovered, until frozen hard, about 5 hours. Let pie soften slightly in refrigerator before serving, about 30 minutes. (I skipped this step. I know my people are nervous about meat products in their desert so I chopped all the bacon and folded it into the peanut butter filling in an attempt to win them over to the bacon for desert side. The plan is that they'll love the desert and after I have hooked them I can spill the bean...er bacon.)

Cooks’ note:

Pie can be frozen, covered after 5 hours with plastic wrap and foil, up to 2 days.

Recipe by Andrea Albin

T minus 23 to Spanish Rice

2009-09-08T13:08:00.000-07:00

So the best Spanish Rice I've ever had is from a recipe my Uncle Ernie makes. It's awesome. Very flavorful and pretty easy to make. It does have some pretty precise requirements though: cold beer and the patience to not open the pot of rice for exactly 23 minutes. Not 24 or 22. It mus be 23 minutes exactly. The man has done experiments! He has perfected this rice over like 20 years by messing around with ingredients and measurements. He studied and asked 10 people how to make their special Spanish Rice and combined the recipes to creaate this masterpiece. It is phenomenal and comforting and just plain AWESOME...Just like my Uncle Ernie.

So this summer I was really lucky to be invited to a Carne Asada at my Aunt Stephanie and Uncle Ernie's house. I was very excited because I knew that this meant Spanish Rice. Ooh Spanish Rice, how I love thee with all the carbs that will end up on my nalgas. In any case I begged to watch the master, Uncle Ernie, at his craft. This was a great honor since he once taught me to make home made spaghetti sauce when I was younger and after I played around with the recipe he (jokingly) refused to teach me to cook ever again because I made it better.

So with my cold beer in hand and a hot pink note-card I experienced the cooking of the best Spanish Rice ever.

3 Tbl Vegetable Oil
4 Cloves of Garlic (Minced)
1 Yellow Onion (Sliced)
1 Large Tomato (Sliced)
14.5 oz Can of Tomato Sauce
2 1/2 - 3 C Rice
1 Lemon (Halved)
2 Tbl Chicken Bullion
1 1/4 Tbl each Salt, Pepper and Garlic Salt (Divided)
1 bunch Cilantro (Chopped)
*2 C water per cup of rice
*Cold Beer to drink

Heat a medium pan over high heat, pour 2 1/2 Tbl of vegetable oil in the pan. Saute a sliced onion (yellow preferred) with 2 cloves of garlic (minced). Season with salt, pepper, garlic salt to taste (I'd approximate at least a teaspoon of each the onions will be heavily speckled with black pepper as they should be) and cook for 3-5 minutes. Open a 14.5 oz can of tomato sauce. Take the onions out of the pan (a good place to put them is on the lid of the pan. saves dirty dishes). Add 1 Tbl vegetable oil to the hot pan and scrape up the seasoning bits. Add 2 1/2 -3 cups of rice to the oil and brown for approximately 3 minutes. Return the onion and garlic to the pan and mix. Add 1/2 a lemon (juiced) to the rice and onion mix and continue to stir and brown. Add the tomato sauce and 2 cups of water per cup of rice and mix. Stir to combine and boil uncovered adding 1 TBl each salt, pepper, and garlic salt, 2 Tbl chicken bullion to the boiling rice and 2 more cloves of garlic (minced). Top the rice with the slices of tomato (usually 1 large tomato), cilantro (Optional) and the juice of the other half of the lemon. Cook on Medium low with the lid for 23 minutes exactly. DO NOT LIFT THE LID!

A taste of things to come...

2009-09-08T13:06:00.000-07:00

Feeling Hot, Hot, Hot German Potato Salad

2009-06-02T22:45:00.000-07:00

Today was my baby brother's 25th birthday. This called for a celebration and that mean I get to cook! I was very excited because I was in charge of the side dishes and I had the perfect one that was calling me from the cooking binder. Since the main meal was burgers and brats I figures potato salad and coleslaw were good compliments. I have a coleslaw recipe that Nick, the birthday boy, particularly likes and I found Grandma Helen's handwritten recipe for Hot German Potato Salad in a stack of old recipes. It's a beautiful color copy of a weathered and beaten 5x8 yellow legal note paper with splotches of smeared ink where water or oil had fallen. Her penmanship looks rushed but I can tell that she was using her favorite cheap blue papermate pens.

(Click Image for larger view)

All I can say about this recipe is that it was very easy to make and everyone really liked it (unless they lied). It's the perfect accompaniment for a BBQ. It's a HOT (as in warm) potato salad that is dairy free so you won't have to worry about it getting warm or poisoning people with bad mayo.

I should note I edited it a bit because it only called for 3 medium potatoes and it doesn't mention how many servings....Also, I had to assume a few things based on unclear direction and use of short hand. Don't worry, my notes are listed with logic.

Hot German Potato Salad - I assume this can feed 6 - 8 people
3 Med Potatoes ( I used 9 potatoes and the rest of the recipe as is. )
4 Bacon slices diced (This is raw bacon)
1 Small Onion
1 Tab Flour
1 Tab Sugar
1 Tea Dry Mustard
1 Tea Salt
1/4 Tea Pepper
1/2 c Water
1/4 Vinegar (I assumed white vinegar)
1/2 Tea Celery Seeds
1 Tab Chopped Parsley

Cut potatoes in half. Place in plastic bag, cut side down - Leave end of bag open. Cook on HIGH 10 min or til tender. (Again, I assume she means cooking in a microwave since boiling and baking makes no sense). Remove skins (I left them on since now we know a lot of nutrition is removed with the skins), slice potatoes - place in a bowl. in a four cup measure (or a large microwave safe bowl), cook the bacon & onion High 4-5 minutes (Yes, the bacon will look very uncooked, it's meant to look pink and weird, you can cook it a little longer if you feel the necessity).
Stir in flour, sugar, mustard, salt and pepper (This means add it to the bacon and onions)
Stir in water, vinegar & celery seeds. Stirring once, cook on HIGH 4 mins (I wasn't sure what was really meant by this but I literally only stirred it once and placed it in the microwave). Pour over cooked sliced potatoes. (This is where you sprinkle the parsley...it was listed on the ingredients but never used....oh well, nice tasty flourish)

Here's what it'll look like. It was really tasty and a nice way to have Grandma at the birthday party. I know she'd have had a blast tonight and be really proud of the man my brother has become. Happy Birthday Nicky. I love you!

Families are like fudge - mostly sweet with a few nuts

2009-05-31T23:33:00.000-07:00

Ah, how true. There are a lot of nuts in my family and I love each and every one of them. I also love fudge. There in lies the purpose of this blog.

This weekend marks the 21st anniversary of my Grandpa Gene's death. It's interesting to note that for me, every summer begins with this anniversary; the end to every school year, my brother's birthday, the passing into another season always leave me sitting around remembering the man I lost when I was 7. It also begins a yearly reflection and longing for my Grandma Helen who died 2 short weeks later. When I think of them I always think of food. When I think of anyone I think of food. There are memories and stories wrapped in meals and the smells, tastes, textures all hold comfort and closeness.

It's that closeness that I think I miss most at this time of year. Nostalgia sets in because inevitably this time of year brings parties, events and hallmarks that my people are missing. I may not be able to see or touch my grandparents but I still feel them. Every time I'm demolishing some good ribs I remember my Grandpa Gene standing by the grill on his side yard wearing his Chargers hat and a white undershirt basting ribs with a a cold Coors in his hand. Whenever I can get my hands on a snicker doodle cookie I can vividly see myself in my Grandma Helen's Kitchen sitting on a tall red stool next to the warm oven watching her roll the dough balls into the cinnamon sugar. Every Thanksgiving, when I smell a turkey cooking I see my Grandma Maggie making this odd cranberry souffle that she'd try to get me to eat but I never did...until the year she died. When I chop onions, I remember Grandma Dollie sitting on the little couch, leaning forward with her blankets on her legs dipping into a small bowl of chopped onions to put on everything she ate. These things bring me comfort. Happiness even if it's fleeting.

In a world where families are spread apart and time goes by so fast and life in general is stressful I hope to be able to find comfort and love in the recipes my family have left me. I'm going to eat my inheritance, the tiny scraps of envelope and receipts scrawled with barely decipherable recipes, to see if as James Beard (the father of American Gourmet cooking) put it, " Food is our common ground, a universal experience."

Are there any recipes I definitely need to make? What memories does food evoke for you?