Welcome to my world...

Let me begin by telling you I’m not a nutritionist, dietician, or Cordon Bleu Chef. I’ve never even worked in a restaurant. What I am is a wife of over 30 years, a mother, and a grandmother who loves to cook. I have, at times, needed to use all “101 Ways to Cook Hamburger”, made tuna casserole and split pea soup until my husband begged for mercy…and had fun doing it.

As times and finances improved, so did my repertoire. I had the freedom to try more exotic fare, like pork chops. By the time the kids were in high school, I had progressed as far as shrimp and crab. Now the kids are all grown up, it’s just the two of us, and I’ve had to re-learn to cook yet again. Of course, trying new foods and new recipes is part of the fun. My motto is “I’ve never met a recipe I didn’t change.”

That’s what this blog is about, sharing recipes, stories and memories. So, enjoy your food, enjoy your life. And most importantly, don’t forget to have fun, playing with your food.

Saturday, December 31, 2011

Happy New Year!

This punch was invented one July day on Sauvie Island, while camped on the banks of the Gilbert River. So to remind us that winter doesn't last forever, here's a little taste of summer.  Pineapple spears and little umbrellas optional. Also great for the New Years Eve punch bowl.

Mud Beach Special
1 - 12oz can guava-mango juice concentrate                
1 - 2 liter bottle of sparkling water, 7-Up, or club soda
1 - 12oz. can of ginger ale
1 pint spiced rum (optional) 

Mix juice concentrate with sparkling water and ginger ale.
Add rum, if desired.  Serve over ice in chilled glasses.



Wednesday, December 21, 2011

Megan's Magic - a Christmas Story

            Ever since she could remember, ten-year-old Megan had wanted a horse. Growing up in rural Oregon. it was only natural. She was surrounded by horses, had ridden many times with the other kids in the neighborhood, she had even become friends with the ponies next door. However, she had never had a horse to call her own.
            One crisp, cold Christmas Eve, Megan was doing what she usually did: playing outside on her father’s small farm. Her adventures led her to the barn, where she found a litter of new baby rabbits in one of the hutches. She loved the barn. It was always cozy, smelling of alfalfa, molasses, and the friendly scent of warm cows. One of the barn cats yawned and stretched its way out of the nest it had built in the straw. It came over and rubbed its face against the girl’s leg. She scratched its head for a minute, then smiling, stepped back out into the cold dusk. Going around the corner to the chicken coop, she paused at the neighbor’s fence to feed a handful of grain to the ponies that waited for her. They were two aging geldings, black and white pintos, whose riders had long since grown up and gone off to college. They led a blissful life of retirement. “Merry Christmas, boys,” Megan said. “I’ve got to go get the eggs now, but I’ll bring you a treat tomorrow!”
            As Megan emerged from the hen house with her bucket full of fresh brown eggs, she heard her mother’s voice calling from the house. “Coming!” She yelled.
            “Where have you been?” Mom asked when Megan stumbled, breathless through the kitchen door.
            “Just outside.” Megan answered, “Here are the eggs.”
            “Hurry up and get changed,” her mother said, taking the bucket. “We’re going to be late for Grandma’s. And take a shower!” she called to her disappearing daughter.
            Christmas Eve at Grandma’s house was a family tradition from time out of mind. Several generations would gather in the old farmhouse, which had been in the O’Brian family for nearly a hundred years. Megan always liked to spend time there, especially when all the aunts, uncles and cousins were present.
            They arrived in time for dinner, in spite of mother’s concern. Megan was a little squirmy in her frilly, girly-girl Christmas dress. She would have been much more comfortable in her Levis and a flannel shirt, but mom insisted.
            The house was brimming with Christmas cheer. The aroma of a ham baking and Wassail on the stovetop. The sounds of laughter, coming from the kitchen where the adults always seemed to gather. But the center of it all was the huge, sparkling, tinsel-covered tree that Grandpa had cut from the back field.
            Megan heard her cousin, Jill, call from the den. All the cousins were playing Monopoly, and she went to join them. The game went on until grandma rang the bell for supper.
            The center island in the kitchen groaned with food, to be served buffet style. Once everyone was seated, Grandpa said grace, and then it was okay to eat. Everything was delicious, as it always was at Grandma’s house.
            After dinner, the whole family gathered in the living room, around the Christmas tree. Dad and Uncle Jim took out guitars and Aunt Judy sat at the piano. In the midst of the singing came the sound all the kids had been waiting for a jingle-jingle from outside. The younger ones, Megan included, rushed to the window, while those who were more “grown-up” grinned and kept their seats, not wanting to admit that they, too, really believed in Santa Claus. In a minute, the jingling had moved to the front door, and a highly anticipated knock followed. Grandma, as she did every year, grumbled as she went to the door, “Now who could be coming to call on Christmas Eve?”
            “Merry Christmas!” exclaimed the red-suited figure, his presence filling the crowded room. “Are there any good children here tonight?”
            The kids all rushed in at once, nearly bowling over the jolly visitor, who truth be told, held a striking resemblance to Uncle Joe wearing a false beard. Starting with the youngest, they took their turn sitting on Santa’s lap and expressing their wishes. There are no skeptics on the night before Christmas. Megan fell somewhere near the middle of the bunch. When it was her turn, she felt a little shy. She knew that things at the farm had been somewhat lean, as her father would say, and that gifts were not what the holiday was all about. Even so, maybe Santa could do something.
             “Well, Megan,” Santa smiled, (he always knew the names of all the kids) “Have you been behaving yourself this year?”
            “I think so,” she replied. “I’ve been remembering to do my chores without being told, most of the time.”
            “Wonderful, wonderful! Now what would you like for Christmas this year?”
            “Well, some new cowboy boots, a watercolor set, a copy of ‘My Friend Flicka’ and…” she hesitated, “and…maybe…a horse.” She finished almost in a whisper, as though speaking her wish would make it disappear.
            “My, my, that’s quite a list.” Santa grinned. “That’s a pretty tall order. I don’t know about that last one. It would take a really special kind of magic, but I’ll see what I can do about the rest.”
            Megan gave him a big hug, (he smelled very much like Uncle Joe) and scampered back across the room. She didn’t really have much hope, but at least now, it was on the record. She had never told anyone before.
            The rest of the evening went fast. Shortly after Santa left, Uncle Joe joined them, complaining as he always did, that those darn cows took longer to feed every year. Grandpa settled into his favorite chair, and a hush came over the room. He lit his pipe, cleared his throat, and began, “’T’was the night before Christmas and all through the house…..”
            Megan was warm, content and sleepy, when dad deposited her in her room at home. She dropped the velveteen dress at the foot of her bed, crawled under the covers and dreamed of horses.
            She woke to a gentle snow falling against her window, and the sounds of breakfast cooking in the kitchen below. Remembering that it was Christmas, she bounded out of bed and into her jeans in one motion. She grabbed a warm sweatshirt and rushed down the stairs.
            Mom was frying pancakes and Dad was sitting at the table with his morning coffee. “Good morning sleepyhead,” Dad grinned over his newspaper, “What took you so long? It’s almost ..7:30..!”
            “Morning Mom, morning Dad,” she bubbled. “Merry Christmas! Is breakfast almost ready?” She knew no gifts would be opened until after they had eaten, and cleaned up.
            “Almost,” said Mom, “but I need you to do me a favor, before we sit down. Please go out and check on that batch of bunnies. It got really cold last night, and I’d like you to put some extra straw in their hutch.”
            Megan pulled on boots and a jacket and ran outside. She raced through the door into the barn and skidded to a halt, her mouth hanging open. There, in a previously unused box stall stood the most beautiful horse that Megan had ever seen. She was a smallish mare, barely larger than a pony, and a golden palomino in color. On her halter was a big, red bow, with a card attached to it. Megan approached softly, as she had been taught, and stroked the velvety muzzle.
            “Well, what do you know about that?” Dad’s voice came from behind.
            Megan turned; she had not heard her parents come in behind her. “Have you ever seen anything so pretty?” she breathed. “Where did she come from?”
            “There’s something hanging from that bow,” Mom pointed out, smiling, “Why don’t you see what it says?”
            Removing the card, Megan read aloud, “Merry Christmas, Megan. My name is Magic. Santa said you would take good care of me. I’ve come to live with you.”
            The girl burrowed her face into the warm neck. “Hello, Magic. This has been the best Christmas ever.”

****
The story is fictional, but Grandma’s recipe is a very real part of our family Christmases. Although I personally prefer the non-alcoholic version, you can add a shot of spiced rum to each cup, if desired..
Wassail 
6 cups apple cider
6 cups cran-raspberry juice
1 orange, thinly sliced
1 tsp. whole cloves
2 cinnamon sticks

Combine all in a large saucepan. Heat to a simmer. The longer the spices steep, the richer the flavor will be. Serve hot with a sprinkle of cinnamon.

(A Crock-pot set on low works really well, keeping the wassail hot all day) 

Thursday, December 15, 2011

December Birthdays

           Our family is heavy on December birthdays. My oldest son, my daughter, my niece, and my granddaughter all celebrate within a two week window, between the 9th and the 20th. With all those birthdays, and all the sweets that are around this time of year, it's a challenge to come up with something different. Being holiday time, it's also good to stay on a sane budget. Doing parties at home is a good start. Using discount stores and Goodwill also helps.
           Last Monday, Jordan turned six. At her request, she had a fancy "Mad Hatter" tea party, complete with all the trimmings. Jordan insisted that the invitations said "fancy", just to make sure...of course, Laura assured all the moms that fancy dress was optional.
          So, twelve little princesses in party dresses decorated dollar store easter hats with colored feathers and silk flowers. The only boy, 7-year-old cousin Jett, in shirt and tie, had a top hat to decorate. One of the moms helped with hot glue, another gave age-appropriate manicures, and another styled hair. When everyone was finished creating, we had a fashion parade through the house.
          Then it was time for snacks and presents. The tables were set with purple plastic tablecloths, white paper doilies, several borrowed teapots, and "crystal" teacups, actually re-
purposed punch  cups. Refreshments were hot cider, finger sandwiches, (cucumber with cream cheese, and peanut butter & jelly), and candle topped chocolate-cherry cupcakes.
         As usual, Laura out did herself with the cupcakes. Her creation was a combination of two recipes, and was absolutely delectable. With her permission, I'll share her version with you. A bit labor intensive, but rivals anything from a bakery.

Chocolate-Cherry Cupcakes
Makes about 24 cupcakes

Heat oven to 375f

1 box chocolate fudge cake mix
1 2/3 flat black cherry soda (or amount equal to water in mix directions)
1 30oz. can cherry pie filling
1 pint heavy whipping cream
24 maraschino cherries

Prepare cake per box directions, substituting cherry soda for the water. Fill paper lined cupcake tin about 2/3 full. Bake as directed.

When completely cool, use a sharp paring knife to cut a small hole in the top of each cupcake. Fill each with two cherries and a bit of pie filling sauce. Replace the cake plug.

Whip the cream until stiff peaks form. Using a frosting tip, pipe whipped cream in a swirl to frost each cupcake. Top with a maraschino cherry. Keep refrigerated until ready to serve.






Monday, December 12, 2011

Listen for the Sleigh Bells

            For many years, Christmas Eve was reserved for our extended family. The menu was potluck, with the hors devours laid out, buffet style, evolving as items were added. With no set time to eat, we would talk and nibble, maybe sing some songs or play a game. People would arrive; others would leave, on their way to another open house. Someone was always at the buffet, and food was always available. Toward the end of the evening, the savory foods would be removed, replaced by a tray of Christmas cookies and other sweets. 
            Soon, one of the kids would hear sleigh bells on the roof. Everyone would hush for a moment, the children’s excitement palpable as they strained to hear more. The bells would grow louder, as toddler’s eyes grew larger. They were sure the next sound would be Rudolph’s small hoof. (The older kids kept the secret: Uncle Joe suspiciously always missed the bells - and the jingle seemed to be coming from the deck.) After the bells faded, one of the older girls would read “The Night before Christmas” aloud. The kids would listen patiently, eager to go home, or go to bed, knowing Santa was on the way. It was a perfect ending for the evening.
           The family has grown since then, and now includes a new generation of children. This year, there are sure to be sleigh bells.
            We all love seafood, and no party would be complete without the nautical trinity: Dungeness crab, Oregon shrimp and Judd Cove oysters. Since its winter, it’s also nice to have some hot treats. Here are three simple dips that taste like you worked on them all day. As an added bonus…they give you an excuse to use that chaffing dish you have in the back of the pantry.
 
 Hot Dungeness Crab Dip  
1 lb. cooked fresh Dungeness crabmeat
1- 8oz. brick cream cheese
2 or 3 tbsp. milk
1 tbsp. horseradish
½ tsp. Worcestershire sauce

Heat the cream cheese with the milk, stirring frequently until melted. Whisk in the horseradish and Worcestershire sauce, using more or less to taste. Continue to heat slowly until bubbly. If it’s too thick, stir in a bit more hot milk. Gently fold in the crabmeat. Serve hot with crackers or vegetable sticks.

Angels on Horseback

1 dozen small fresh oysters, shucked
1 lb. thin sliced, lean bacon

Cut oysters into bite size pieces. Cut each bacon strip into thirds.
Roll the bacon strips around the oyster pieces and secure with wooden picks. 
Place on an ungreased broiler pan or baking sheet. Grill under a pre-heated broiler until browned, about 3 minutes. Turn over and broil the other side. Watch carefully as it will cook fast and may burn .When bacon is done, drain on paper towels.
Transfer to a serving plate. Serve warm with dipping sauces.


Spicy Bay Shrimp Dip

1- 8oz. brick cream cheese
1 tbsp. milk
3 tbsp. ketchup
1 tbsp. extra hot horseradish
¼ tsp. Worcestershire sauce

Using a microwave-safe dish and 70% power, melt the cream cheese with the milk, stirring every 30 seconds. When the cream cheese is melted, whisk in the horseradish, ketchup and Worcestershire sauce. Return to the microwave for 1 minute at 50% power. Gently fold in the shrimp. If it’s too thick, stir in a bit more hot milk. Serve hot.
1 lb. cooked Oregon salad shrimp
 

Wednesday, December 7, 2011

An Edible Fruit Cake

            I’ve never been able to understand the attraction of the traditional fruitcake. Hard, shiny, colored bits of stuff with all the flavor of plastic, baked into a virtually inedible brick. Yet somehow, people used to go out of their way to give these as gifts. To be fair to fruitcake bakers and connoisseurs, my experience has been limited to the cellophane-wrapped grocery store variety. A good, homemade, brandy-infused version is probably delicious.
            This alternative came from a cookbook we made in fourth grade. It was my teacher’s recipe, one she remembered from her childhood. Nothing like the classic, it’s not a cake that travels well. It won’t replace the gift-ability, but if you want to eat your fruitcake, it’s a good choice. An excellent, if somewhat sweet, breakfast cake it actually becomes moister upon standing. For the richest flavor, I use a “very cherry” fruit cocktail in heavy syrup, although any variety will work.
            I’ve made this cake at non-holiday times, using diced canned peaches instead of fruit cocktail, and substituting half-and-half for the eggnog.
            My husband thinks I make this each year just for him, but we all love it.

Fruit Cocktail Cake
Heat oven to 325°

Mix:
1½ cups sugar
2 cups flour
2 tsp. soda
¼ tsp. salt

Add:
2 eggs, slightly beaten
1 can fruit cocktail with juice
½ cup dried cranberries, optional

Mix well and pour into a greased 9x13 pan. Bake at 325° for 35-45 minutes, or until toothpick comes out clean.

Topping:
2/3 cup sugar
1 cube butter
½ cup eggnog or half-and-half
1 cup shredded coconut

Bring sugar, butter & milk to boil and cook 2 minutes. Remove from heat and stir in coconut. Spread on warm cake. Cool completely before serving.

Tuesday, November 15, 2011

Holiday Fruit Salads

            The holiday season is a time when we indulge in foods we don’t eat the rest of the year. Why we don’t, has always been somewhat unclear to me. As a child I was told, “If you had (fill in the blank) all the time, you’ll get tired of it, and it wouldn’t be special.”
            I suppose that’s partly true, especially if you’re a kid. My reality is closer to “if you had (fill in the blank) all the time, you’d never fit into a swimsuit again.” Even so, I believe the holidays are a good time to enjoy the comfort foods and heirloom recipes that we grew up with. Therefore, I think I’ll go with another of my dad’s sayings, “anything in moderation.”
            Ambrosia, also known as Twenty-four Hour Salad, Overnight Salad, or “that salad with the little marshmallows” has been a tradition in my husband’s family for four generations.  The last couple of years, my daughter has taken on the task. It’s always a challenge to make the overnight-salad as good as Grandma made. It’s one of the few recipes that I recommend following to the letter. It can be quite time consuming, but it’s worth it, the results are just not the same if you cheat.
            Great-Grandma swore that you had to use full size marshmallows, and cut them into quarters with kitchen shears. According to her, they could soak up the dressing better than miniatures. To this day, I haven’t dared make it any other way. I did have a friend once, though, whose mother made this with colored minis, and I really could not taste the difference.
            Another family favorite is Cranberry-Orange Ring. Fast, simple and cheap, it’s at the other end of the holiday fruit-salad spectrum. It has just entered its second generation as Thanksgiving tradition. When it’s made with raspberry jell-o, it’s very kid-friendly. I personally prefer a cranberry flavored jell-o, for less sweetness when serving mainly adults.

Ambrosia
2 cups Royal Ann cherries, halved

2 cups pineapple tidbits
2 cups mandarin oranges
2 cups quartered marshmallows, not miniatures
1 egg
1 ½ tbsp. sugar
¼ cup lemon juice
½ cup orange juice
1 cup heavy cream, whipped

Combine well-drained fruit and marshmallows. Beat egg until lemon colored. Gradually add sugar, lemon juice and orange juice. Mix well.
Cook in double boiler until smooth and thick, stirring constantly. 
Cool completely. Stir in whipped cream. Pour over fruit and fold in. Chill 24 hours before serving. Do not freeze.


Cranberry-Orange Ring
1 - 6oz. box red jell-o, raspberry, cran-raspberry, or cranberry

2 cans whole-berry cranberry sauce
2 small cans mandarin oranges, drained well
¼ tsp. each, cinnamon, nutmeg and allspice 

Dissolve jell-o in hot water, per box directions. Add spices. Stir in cranberry sauce in place of cold water. Chill for and hour until partially set. Gently fold in mandarin oranges, and pour into 6-cup mold. Allow to set at least 6 hours, preferably overnight. 
To make un-molding easier, dip mold to the rim in very hot tap water for 10 seconds. Immediately flip onto serving plate and re-refrigerate until ready to serve.
Garnish with whipped cream just before serving, if desired.

Sunday, November 6, 2011

Pumpkin Pie Time

            My motto (one of them) has always been “it’s never too early to plan.” This is especially true for holidays, especially where food is involved. With Thanksgiving incredibly less than 3 weeks away, it seems like a good time to start planning the feast.
            We have two extra, uncarved, pumpkins left over from Halloween, and Laura and I decided we'll try to make them into pie filling. So far, we haven't found the time, but I'm hoping  that will change in the next couple of days. The plan is to clean and quarter the pumpkins, season them with cinnamon, brown sugar, nutmeg and cloves, and bake until soft. Then scrape the flesh, puree and proceed as usual. We'll see how it turns out.
            Just in case, I’d like to share once again, one of my family’s favorites, Pumpkin Cheesecake Pie. I found the recipe originally in a magazine in the very early 80’s, and made it for my first “adult” Thanksgiving. It was an instant hit. You can use “lite” cream cheese without hurting the results at all.
.
Pumpkin Cheesecake Pie
Heat oven to 425°
2 Crusts for 9" deep dish pie
16 oz. cream cheese, softened
1 ½  cup firmly packed brown sugar
4 eggs
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
1 can pumpkin (29oz.)
Whipped cream for garnish
.
Beat cream cheese and sugar until light and fluffy. Beat in eggs, one at a time.
Stir in cinnamon, nutmeg and pumpkin until smooth. Pour mixture into prepared crust. Place on cookie sheet in preheated, hot oven.
.
Immediately lower temperature to 350°.
.
Bake 35 -45 minutes or until center is almost set.

Cool completely on wire rack. Serve topped with whipped cream

Saturday, October 29, 2011

Happy Anniversary, Hawthorne Hophouse

            Last weekend Pat and I attended the First Anniversary celebration of the Hawthorne Hophouse (SE 41st and Hawthorne, Portland). A $10 cover bought admission to the beer garden, a free pint of beer, and unlimited access to a buffet consisting of all their stellar "Happy Hour" food.  Live music was preformed from 6 - 9 by local band Bitterroot.
          The atmosphere at the Hophouse is warm and casual, with lots of natural wood. Booths and tables-for-two fill in the space beside the long bar which boasts 24 beers on tap, mostly Oregon micro brews. An outside patio holds several picnic tables, partially screened from the street by a trellis covered with living hops. Unfortunately, my husband and I don't currently drink alcohol, so we didn't sample those offerings there.
           Although everything on the buffet table looked delicious, we decided to check out the dinner menu.  Specials of the day, written on a chalk board at the end of the bar, were Butternut Squash Soup, Blackened Salmon Sandwhich with ginger-lemon aioli, and gourmet Macaroni and Cheese with Ham and Carmelized Onions. The regular menu includes a Grilled Mac & Cheese sandwich, the Bacon Oregonzola Burger,  (a hamburger featuring thick slices of honey-cured bacon and Oregonzola cheese, and a White Cheddar Mushroom Burger topped with sautéed Portobello mushrooms and white cheddar cheese.
          Being seafood lovers, we were both immediately drawn to the Coho Salmon fish and chips. We were served within minutes, and the food was awesome. (Special thanks to Christy for the wonderful service.) The portions were ample, with two large salmon filets, deep fried to perfection, and a generous serving of crisp tender seasoned fries. Ramikins of fresh, ginger-lemon aioli and sweet tomato chutney, much tastier than ketchup, accompanied the full plate. We requested extra tartar sauce when we ordered, not expecting the fancier dips. Chef James Brown came to our table personally, bringing a soup-cup of custom made, delicious sauce that he had prepared just for us. It was not a condiment that the Hophouse usually served.
           If the first anniversary is any indication, there will be many more to come. In conclusion, if you're looking for somewhere inviting and affordable to go this weekend, the Hawthorne Hophouse is an excellent choice.

Wednesday, October 19, 2011

Waiting for Cheese

            Our old farmhouse came with a cat. He was a big black and white tom, who according to legend had been the resident mouser for well over a decade. His original owners had long since moved on, leaving him to fend for himself. Consecutive tenants had put food out for him, but he was no ones pet.
            The farm sat near the end of the paved road, with forest on three sides. Wildlife was everywhere.  We had deer, raccoons, squirrels, birds of all kinds. And cats, plenty of cats. Evidently, Blackie had done more than catch mice during his tenure at the farm. More than a few of our feline visitors bore a distinct resemblance to the old tom.
            They were what we called free-range cats. We mostly saw them passing through, on their way to some place else. Blackie came and went as he pleased, so it was a while before we noticed that he didn’t come home at all. I stopped filling his dish after it went untouched for a week.
            The following spring a small calico-tabby set up house in our garden. There was a small “cave” in the rockery, and this was where she hid her kittens. Every day, Mama would stash the babies in the cave, and go hunt for supper. An hour or two later, she would return, collect her kittens, and go back to wherever they lived the rest of the time. They kept to the same routine for several weeks. Once the babies were weaned, the whole family moved on. Treating them as we would any wild creatures, we didn’t get involved.
            This became an annual ritual. The third summer, a tiny kitten was left behind. Whether by accident or design remains a mystery. Our son found it and brought it into the house. She was solid grey, with a white bib, and fit into the palm of my husband’s hand. The vet estimated her age at 3½ to 4 weeks, barely weaned. We named her Smokey, and she became the first indoor cat we’d ever had.
            The parade of free-range cats continued. Smokey would sit on the windowsill and watch, showing no interest in going out. It was a big, scary world out there. The closest she came the great outdoors was catching spiders and moths when they got into the house.
            Last spring, Mama again brought her brood. Our garden was a small, fully fenced enclosure that was attached to the house on two sides. This provided a relatively safe sanctuary for her offspring. She had three kittens this year. One was pure white, the second an orange tabby. The third looked very much like Smokey.
            We started to call the garden the “playpen”. It was quite obvious that the cat was leaving her kids in daycare while she went hunting. One morning I stepped out onto the deck. We had just spread fresh straw mulch on all the beds. Mama, making use of the soft surface, was stretched out, nursing her babies in the shade of the rhubarb leaves. She raised her head to look at me, and I realized she had a pretty face. I had always thought of her as kind of homely, with her blotchy coloring. I slipped back in for my camera, but when I returned, she was already sitting up, bathing her kitties. I photographed her anyway.
            I had been given a digital camera for Christmas, and I couldn’t resist using the cats as subjects. For the first few days, all we could see of the babies were faces peeking out of the rockery. Gradually, as they grew older and bolder, they ventured out of the den to romp among the flowers. Their scrawny little pooptails were carried straight up, like flags. My husband and I would watch them through the kitchen window, laughing at their antics. I started putting food scraps out for Mama a couple of times a week. We kept the dish away from the house, out by the woodshed. I hoped that would prevent her from becoming too dependant on us.
In conversation, we named the kittens: Whitey, Brownie and Smokey Junior, JR for short. Whitey was the smallest of the three, but also the most aggressive. He would pounce and growl at his larger siblings, trying to be assertive. Brownie was the prettiest, a lovely golden brown tiger, with a white chest and paws. JR, mostly grey and white was the only one with long hair.
            I felt like a naturalist, studying a pride of miniature lions. Any chance I got, I spent time outside, watching the kittens and taking pictures. I had fun observing their behavior. It became apparent that JR was the alpha male. Brownie was his sidekick, copying everything JR did. In my mind, that made him a male, too. We had no way of really knowing the sex of the kittens; it was just a poetic assumption.      
Mama was leaving them alone more and more of the time. The three little kittens felt very secure in the playpen. We would see them, lined up like birds on a wire, sunning themselves on the logs bordering the flowerbeds. One warm, rainy night, we heard a tiny noise outside the screen door. A flip of the light switch revealed a pile of kittens huddled on the welcome mat. It would seem it was dryer there.  They didn’t bother to run, they were just too comfortable.
Time went on and Mama stopped bringing her kids to the garden. I continued to put table scraps out by the barn, and the little family would come by every evening to eat. One afternoon, JR was early. Somehow, he had been separated from his family. For several hours, he paraded around the garden and the deck, mewling loudly. Smokey stood with her paws against the screen door, watching her sibling. The two came nose to nose through the screen, talking in short murps and purrs. We were just starting to consider the necessity of adopting another abandoned kitten when Mama, Whitey and Brownie showed up. JR’s relief was palpable. They gathered around him, and groomed each other vigorously.  
The little family became part of our world. Sometimes they came in a group, sometimes from different directions, converging at the front of the shed. If we didn’t see any of them for a couple of days, we started to worry. It seems kind of funny. The area’s feral cat population had been living just fine without us for countless years. They didn’t bother anyone, and nobody bothered them. Somehow, this set of pooptails was different. They captured our hearts.
One evening, Mama was at the feed dish. The kits were sitting in their customary posture, all in a row, waiting their turn. We stood at the back door, watching them eat. My husband suddenly stiffened. “Get me the pellet gun, quick.”
I grabbed the small rifle and rushed back with it. Then I saw a large raccoon, edging up the hill toward the cats. The coon wanted the table scraps, but would gladly snatch a kitten, given the opportunity.
Mama saw it, and retreated protectively toward her kittens. My husband took aim and a pellet glanced off the shed wall. The intent was to frighten, not injure. The raccoon interrupted his feeding just long enough to raise his head and snarl. The next pellet bounced off his butt. That made the animal jump away from the dish. After the third shot, he waddled off into the woods.  Mama and the kitties slowly emerged from under the motor home.  She turned her pretty face toward us, and I swear she smiled.
It was mid August when Whitey stopped coming around. The kittens had been on their own for a couple of weeks. We saw less and less of Mama, but her three children continued to visit the playpen. And then there were two. We like to believe that a neighbor found and adopted the pretty kitten, but know that it’s unlikely. A pure white critter doesn’t have much benefit of camouflage.
My collection of cat photographs continued to grow. JR and Brownie were continually striking a pose, whether they knew it or not. They provided much entertainment, and I regularly watched them through the kitchen window while I cooked. I noticed that sometimes the two brothers would sit sphinx-like, and simply stare up at the sky.
“Look at those silly things! What do you suppose they’re up to?” I mused, not expecting an answer.
My husband’s eyes dropped sheepishly. “Cheese,” he mumbled.
“Excuse me?” I thought I’d heard wrong.
“Cheese,” he repeated. “They’re waiting for cheese.”
He went on to explain that he had been tossing pieces of co-jack or cheddar out to the kittens every day.
“They can use the extra protein.” The avowed non-cat-person continued. “They’re too scrawny.”
I smiled and pulled out a block of cheese. “Show me.”
Very quietly, we crept out the back door. The kitties backed off a few feet. “I toss it up high, so they can’t tell it’s coming from me,” he whispered, arcing a cheese chunk.
It landed about a foot in front of JR. He pounced on it and zipped around the corner. The second piece fell inches from Brownie’s nose. He in turn snatched it up and scurried away. I giggled. “It’s raining cheese!”
“Manna from heaven!” We laughed together.
Wherever they thought their treat was coming from, the kittens thrived. They were healthy and fit. I put food out regularly now. JR, the larger of the two by about a third, always left the dish first. We surmised that he was the more successful hunter, and therefore less hungry. This allowed Brownie to eat more, he actually looked chubbier.
I worried about the coming winter. We had interfered with the natural balance, and now we felt responsible for the little critters. None of the kittens from previous years had stuck around. Never before giving it a thought, now we wondered if any had survived. We decided that since we had already meddled, we couldn’t stop now. We would not attempt to tame the cats. We would however, move the feeder into the carport, and provide a box for shelter. The little animals could use it or not, as they chose.
Over the next week, I gradually moved their food closer to the house, until it was under the overhang, out of the weather.
My husband fixed a nice cat hut out of an old Styrofoam cooler and lined it with an old blanket. He set it up near the dish, and we retreated to the window. Brownie and JR approached cautiously, and sniffed. It took the half-grown kittens about a minute to decide that the box was not only safe, but also fun to play in. I felt a sense of relief. We had done all we could do to insure the well-being of our outside cats.
Now, every evening when I cook dinner, I look out the window and see the feline brothers. Sometimes they wrestle. Other times they doze in the sun. They have taken to sleeping in the hut, sometimes. And every night, they eventually end up sitting side by side, staring expectantly up at the sky . . . waiting for cheese.

Monday, October 3, 2011

The Sage Seed

             Joe was an outdoorsman, and always had been. Nothing made him happier than spending a weekend fishing or hunting with his brother or sons. Waterfowl and upland game birds were a particular passion. His wife, Frankie, had gotten used to being a “hunting widow.” It was ok with her. At least the season was shorter than football, and didn’t come into the living room.
            A year earlier, while shopping at K-Mart, Joe fell in love. It was a Mossberg 12-gauge auto-loader . . . and it was on sale. It was the perfect shotgun for his annual eastern Oregon bird hunt. He had wanted one like it for a long time, and they had a little extra cash. With a bit of persuasion, Frankie agreed that it was a great deal, and would never be any cheaper. “It can be my birthday and Christmas present,” Joe offered.
            Frankie just smiled. Joe deserved a new one; she knew he planned to pass his old double barrel to their oldest son for his birthday…and it really was a good buy.
            He purchased the shotgun, and the men went on their trip. Upon his return, he declared that it was the best firearm he’d ever used. The brace of chukkars and sage-hens he brought home proved it.
            Fall gave way to winter, and January brought some of the worst storms in decades. Frigid arctic winds howled for days. Freezing rain created a world brittle as glass, snapping tree limbs and power lines alike. Western Oregon, unaccustomed to sub-zero temperatures, was paralyzed.
            On Joe and Frankie’s little farm, the fields were reduced to little more than straw stubble. The wind had scoured and burned the grass, and the ice had finished it off. The livestock had been confined to the barn, where they could be cared for…and fed. Joe studied the dwindling stack of bales in the corner. It had been nearly three weeks. They had not been prepared for this. Even if the weather changed tomorrow, there was nothing left of the pasture. He would have to buy more hay, and this was definitely not in the family budget. He shook his head, knowing what he had to do.
            “I’m going to sell the Mossberg,” he told Frankie that evening. “I barely fired it, only put about a dozen rounds through it. It’s just like a new gun.”
            “Is that really necessary?” She asked, “I mean, there must be something else we can do.”
            “It’s not like we can charge a ton of hay to a credit card,” Joe responded, always practical. “It’s okay, guns are a commodity. Buy in good times, sell in bad.”
             Removing the shotgun from its case, he proceeded to wipe it down carefully, although it was already spotless. Returned to its manufacturer’s box, the 12 gauge really did look like new.  A slip of paper caught his eye. It was the original receipt.
            “Do you think I could just return it?” Joe mused. “I wonder what K-Mart’s policy is on stuff like that.”
            An hour later, he emerged from the store with a cash refund in his pocket, enough to buy hay for the rest of the winter. Apparently, the customer is always right at the big red K.
            Months went by and October bird season approached again. Nothing was said this year about a new shotgun. One day, Frankie was back at K-Mart, looking for gym bags for the boys. While shopping in sporting goods, she found herself in front of the gun counter, staring at a big red sign. CLEARANCE. She scanned the display case for a 12-gauge auto-loader. There it was, toward the end. Nearly half off, and significantly less than Joe had paid the previous year.
            Immediately, she determined to buy it for her husband. It was still almost $200. Joe would notice if she spent that much money without accounting for it. She rang the bell for service.
            “Can I put this on lay-away?” she asked, indicating the Mossberg behind the glass.  
            Christmas morning, Frankie was fairly twitching. They opened presents as they always did, youngest to oldest, with Joe being last. After the last bow was plucked off, and the last bit of colored paper hit the floor, Frankie reached behind the couch and pulled out another wrapped package. “I think Santa forgot to put this under the tree,” she smiled, handing it to Joe.
            A look of incredulous joy crossed the man’s face as he tore the red and gold striped paper off the box. “Wow,” he grinned as he lifted the shotgun from its box and studied it, inside and out. “Oh, honey, I can’t believe it. How did you manage this?”
            “Lay-away!” she laughed. “Is it the right one? I wasn’t sure of the model.”
            Joe’s grin widened, and he handed her a tiny, round ball. “Not only is it the right one,” he told her, “I think it’s the same one.”  
            Frankie looked at the object in her hand. It was a sage seed, the kind found in the high deserts of eastern and central Oregon.

        That was a true story. It happened back in the 80’s…when you could put anything on lay-away at K-Mart, and the customer was always right. This is Frankie’s recipe. It works best with domestic duck, the fatter the better. The fat all cooks off, and leaves a wonderful, crispy skin and succulent meat. A deep, open pan with a rack is essential.

ROAST DUCK         Heat oven to 400°


1 large, fat duck
1½ tsp kosher salt
½ coarse, black pepper
½ tsp garlic powder
½ tsp paprika
Fresh sprigs of rosemary (optional)

Cut duck into quarters. Shears work well for this. Trim excess fat and ragged skin edges, but do not remove the skin. (If you are using wild, skinned duck breasts, lay strips of bacon across each breast to replace the skin. Secure with picks. Proceed as follows.)

Make a dry rub of salt, pepper, garlic and paprika. Proportions are suggested, but you can adjust to taste. Rub both sides of each duck piece generously.

Use a deep broiler pan for best results. Lightly oil the roasting rack. Lay duck quarters skin-side-down on the rack. Place a stem of fresh rosemary on each piece (non-skin side).

Place in hot oven. Reduce heat to 325°, and roast skin side down for 30 minutes.

Turn the duck quarters skin-side-up. Drain any fat from the drip pan. Continue roasting, skin-side-up, 2 - 2½ hours, until inner temperature at thickest point reaches 165°. The drip pan will likely be full. When slow-roasted this way, the fat melts away, leaving a moist and tender bird with a crackly-crisp skin.

I like to serve this with a wild rice pilaf and baby carrots.


Sunday, September 25, 2011

Mom's Swiss Steak

               When I was first married, I knew how to cook, but my skills were pretty much limited to half-a-dozen recipes. Fortunately, the women in my new family were great cooks, so I had plenty of mentors. My mom-in-law from the mid-west taught me things like how to make gravy. She also taught me how to make good coffee, tailor a blazer, and do bookkeeping the old-fashioned way, with a ledger.
            And Grandma taught me about pies and cobblers. She never took the bounty of the Pacific Northwest for granted. She marveled at the fact that something as wonderful as a blackberry was free for the picking. Most importantly, they both taught me not to be afraid of a recipe. To adapt, create, and alter. "They're just guidelines," Mom used to say.
            It's true, I've learned. Today I can say, without too much exaggeration, that "I've never met a recipe I didn't change."
            So, in honor of her birthday, here's my version of Mom's Swiss Steak.
Baked Swiss Steak
Heat oven to 350°
 .
1 lb. top round or other thin steak
¼ cup flour
¼ tsp. each, salt and pepper
½ cup diced onion
2 tbsp. olive oil
1 - 8oz can tomato sauce
1 cup brown gravy (from a mix or leftover homemade)
1 bay leaf
 .
Cut the steak into four equal pieces. Using a meat tenderizer, flatten the steaks to about ¼ inch, turning frequently. Mix flour with salt and pepper. Dredge steak pieces in seasoned flour, pressing it into the meat.
Heat the oil to medium-high in a Dutch oven. Brown the meat on both sides. Add onions and remove from heat.  Mix tomato sauce and gravy. Pour over meat and onions. Stir to combine, turning steaks over to coat. Drop bay leaf into sauce.
 .
Cover and bake at 350° for 60 minutes, or until meat is very tender.