Irish Soda Bread, Irish Boxties, Colcannon, Mashed Potato Casserole, Onion Soup, Lamb Barley Soup, Irish Cream, Irish Fix and Irish Coffee l Don't Tell Me About St. Patrick by Margaret Ullrich

St. Patrick’s Day is on Tuesday.
Thursday, officially the first day of Spring, is also the feast of St. Joseph.
Do you ever wonder how St. Patrick and St. Joseph feel about their feast days always happening in Lent?
I mean, a feast is a feast, and that calls for a feast, not bread and water.
So here are a few dishes that should be okay either way.


I'm posting the Irish Soda Bread recipe that I clipped from The New York Daily News over sixty years ago. It is easy to make, doesn’t need special ingredients, and goes well with a corned beef and cabbage dinner, or anything else.  


Irish Cakes, known as Boxties, were created in the mid-nineteenth century when Ireland was being hit by the Great Famine, which was caused by a mildew that attacked potato crops. The poor potato crop led to the great migration of Irish to North America.
Boxty comes from the Irish aran bocht tí (poorhouse bread).
Yes, it’s always about food.


Irish coffee also has a bit of history.
San Francisco Chronicle columnist Stanton Delaplane was served one during a stop at Ireland’s Shannon Airport bar in 1952. Bartender Joe Sheridan had created the drink during World War II to greet weary American travellers arriving in the wee hours of the morning.
Irish people drank whiskey in tea, but Sheridan knew the Americans preferred coffee.
A smart businessman, Sheridan knew the customer was always right.

When Delaplane returned to San Francisco, he passed the recipe on to barman Jack Koeppler at the Buena Vista Cafe. Soon all of America learned of this drink. And the rest, as they say, is history. Irish coffee is always best served with a toast:

May you always have
Walls for the winds,
A roof for the rain,
Tea beside the fire,
Laughter to cheer you,
Those you love near you,
And all your heart might desire!

Hints:

You can make a buttermilk substitute for baking.
Combine 1 tablespoon lemon juice or vinegar with 1 cup milk.
Let it sit for 2 minutes, stir and use.

About the Boxties…
Add a pinch of pepper, garlic or other spices - whatever you wish.

For breakfast you can butter each boxty and serve hot with or without sugar.
You can also serve crisp bacon with them and drizzle maple syrup over them.
You could top them with smoked salmon and crème fraîche.
Or serve them with wilted spinach and a poached egg.
You can use boxty as a pizza base with tomato and cheese.
You can also serve a boxty as a wrap for fajitas.
They also freeze well.

You could cook the batter like a dumpling (called hurleys) or bake it like a loaf.


About the Colcannon…
An old Irish Halloween tradition is to serve it with a ring and a thimble, or small coins, hidden in the dish. Do warn your guests before they tuck into their veggies.

If you have leftover shredded cabbage, heat a knob of butter and cook it for 5 minutes.
It should still be just a little crunchy.


About the Onion Soup…
You could use one pound each of red onions, sweet onions and yellow onions.
Or whatever assortment you have.
The soup can be prepared, cooled, then refrigerated up to 2 days.
When ready to serve, bring it to a boil, ladle into the bowls and continue.

If you want to omit the dry sherry, increase the beef broth to 7 1/4 cups.


About the Lamb Barley Soup…
If you have a lamb leg or chops dinner, save the bones. Place them in a large pot, cover with water, add a diced onion or two with a few bay leaves, and simmer for a few hours.
You can add an envelope of onion soup mix and a teaspoon or two of chilli powder.
Let the broth cool and then strain it.
Pick any meat off the bones and add the bits to the broth.

If you haven’t had lamb since last Easter, use broth or water.
Ground beef will work with beef or vegetable broth.
Ground chicken or turkey is good with chicken or vegetable broth.


About the Irish Cream…
Some people use coconut extract instead of the almond extract.
Always whip your heavy cream without sugar right before serving.

 

          Irish Soda Bread
          
Grease a cookie pan.         
Preheat oven to 375º  F        

Combine in a large bowl
3 Cups flour
3 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
                                                               1/2 teaspoon salt

Stir in
1/2 Cup currants or raisins
1 1/3 Cups buttermilk

Gently knead the dough on a floured board.
Shape into a round loaf and place on the prepared pan.
Cut a cross on top of the loaf.
Bake 45 minutes.

Place in a small bowl
2 Tablespoons sugar
2 Tablespoons hot water

Remove loaf from oven and brush with sugar glaze.
Return to oven and bake another 10 minutes.

 

          Irish Boxties

Makes 10 boxties
 
Peel
1 pound potatoes
Quarter half of the peeled potatoes and place them in a medium pot.
Boil prepared potatoes in salted water until tender, about 15 to 20 minutes.
Drain all of the water from the potatoes and mash them.

While the potatoes are cooking, grate the remaining half of the potatoes into a large bowl.
Toss the grated potatoes with
1 1/2 Cups flour
Stir in the mashed potatoes.
Add
1 teaspoon baking powder
1/4 teaspoon salt
Combine
1 large egg, beaten
1 1/4 Cups buttermilk
Add to the potato mixture.
Mix well for 2 to 3 minutes.

Grease the skillet with either butter or oil.
Heat over medium heat.
Pour ladlefuls of the batter into the pan.
Spread them out into circles about 1/2 inch thick.
When the first side is golden brown, flip them to cook the other side.
Remove the cooked boxties and repeat with the remaining batter.
Serve hot with butter and honey.


                        Colcannon

Mince
3 green onions

Peel and quarter
2 pounds russet potatoes
Boil potatoes in salted water until tender, about 15 to 20 minutes.

While the potatoes are boiling, shred
3 - 4 Cups cabbage
Blanch in boiling salted water for 2 - 3 minutes.
Drain and set aside.
Drain the potatoes, return to pot, and mash them.
Beat in
2/3 - 3/4 Cup light cream or milk
Add enough to make them smooth.
Place the pan over low heat.
Stir in
1/4 Cup butter or margarine
the blanched cabbage
the minced onion
Beat together until well blended.
Taste for seasoning and add salt and pepper if desired.
Serve hot.
Spoon out a portion to make a small indentation on top of each serving.
Add a pat of butter or margarine in the indentation.
Don’t mash it in, but dip a forkful of the potatoes into the melted butter.

 

          Mashed Potato Casserole

Serves 12

Peel and cube
5 large russet potatoes

Shred 6 Cups green cabbage

Boil prepared potatoes in salted water until tender, about 15 to 20 minutes.

While the potatoes are cooking, place the shredded green cabbage in another pot of boiling salted water (about an inch). Cook, stirring occasionally, until tender, about 6 minutes.
Drain and set aside.

When the potatoes are tender, drain and return the potatoes to the pot.
Place over low heat and shake, uncovered, for about 30 seconds to evaporate excess moisture. Remove from heat and mash the potatoes.

Add to the potatoes
4 ounces cream cheese, softened and cut into pieces
1 teaspoon salt
Mash until smooth.

Grease a large baking dish.
Preheated oven to 425º F

Fold in
1/2 Cup green onions, thinly sliced
the cooked cabbage
Adjust seasoning with salt and pepper.
Spread mixture in the greased baking dish.

Top with
1 Cup old cheddar cheese, grated
Bake casserole, uncovered, for 30 to 50 minutes.

 

          Onion Soup

Cut lengthwise in half, then crosswise into thin slices
3 pounds onions
 
Place in a dutch oven
2 Tablespoons butter
2 Tablespoons olive oil
Heat over medium heat and add
the sliced onions
Stirring frequently, cook 10 minutes. Lower the heat and, stirring occasionally, cook 40 minutes until the onions are golden brown.
Add
2 teaspoons thyme
1/2 teaspoon garlic powder
1/4 Cup dry sherry
Cook and stir on medium high heat 1 minute.
Add
7 Cups beef broth
2 Tablespoons Worcestershire Sauce
1 Tablespoon vinegar
2 bay leaves
Stirring occasionally, bring to a boil.
Cover, reduce heat and simmer for 20 minutes, stirring occasionally.
Remove the bay leaves.

While the soup is simmering, toast
16 French bread or baguette slices (1/2 inch thick)

Heat the broiler.
Ladle soup into 8 ovenproof bowls.
Top with
the toasted bread slices
1 1/2 to 2 Cups shredded Swiss cheese
Broil, 4 inches from heat, 3 to 5  minutes, or until the cheese is golden brown.
Serve with a mixed green salad and crusty rolls or bread.


                        Lamb Barley Soup

Finely chop
2 medium onions
4 medium carrots
 
Place in a large pot
1 pound ground lamb  
the chopped onion
Heat over medium-high heat and stir until the meat is evenly browned and the onions are translucent. Discard any excess grease.
Stir in
1 28 ounce can diced tomatoes, undrained
6 Cups lamb broth
1 can condensed tomato soup
the chopped carrots  
1 Cup barley 
1 1/2 teaspoons rosemary
1 1/2 teaspoons paprika  
1 teaspoon ground black pepper
1/2 teaspoon celery seed
Cover and simmer over medium heat for 45 minutes.

            Irish Cream

Place in a blender
1 cup heavy cream
1 (14 ounce) can sweetened condensed milk
1 2/3 Cups Irish whiskey
2 teaspoons instant coffee granules
2 Tablespoons chocolate syrup
1 teaspoon vanilla
1 teaspoon almond extract
Blend for 20 to 30 seconds.
Pour into a jar that has a tight lid.
Store in the refrigerator for 8 hours.
Shake well before serving.
Serve over cracked ice.
Add
a dollop of whipped cream (optional)

                        Irish Fix

Place in a chilled highball glass
1 teaspoon simple sugar syrup
2 ounces Irish whiskey
1/2 ounce lemon juice
Fill with cracked ice and stir well.
Garnish with
1 thin lime slice
1 thin orange slice
Float on top
2 teaspoons Irish Mist (a honey liqueur)

        Irish Coffee

Place in a small saucepan
12 ounces brewed coffee
4 teaspoons sugar
Stirring occasionally, set over low heat until the mixture is hot but not boiling.

Pour 6 ounces hot coffee into each of two 8-ounce heatproof glasses or mugs.
Add to each serving
1 1⁄2 ounces Irish whiskey
Top with whipped cream.
                                                        Garnish with mint leaves (optional)
Enjoy while it is piping hot.

Happy St. Patrick’s Day!


                                                          ~~~

Years ago I wrote for and told my stories on the CKUW radio show ‘2000 & Counting’.
Here’s one I wrote for St. Patrick’s Day…

Remember how we were all gaga about the dawning of the Age of Aquarius?  

I mean, even if you didn't know enough Astrology to know your own sign - let alone what house you were mooning - you couldn't avoid Hair, the song, play or movie.  And everybody saw the 5th Dimension on The Ed Sullivan Show.  Remember how they just stood there, swaying and singing When the moon is in the seventh house and Jupiter aligns with Mars, then peace will guide the planets and love will fill the stars?  

Ok, Janet Jackson it wasn't.

So who are Aquarians? 
Kim Novak, Vanessa Redgrave, Jeanne Moreau, Mia Farrow, Carmen Miranda and, the comeback king, John Travolta.  We're talking a major sign here.

Some people poo poo all this but I think we'd better start paying attention.  This is a new millennium and cosmic forces are just itching to find any teeny tiny hole where they can get a toehold to shake things up on dear old planet earth.  

No kidding.


Take St. Patrick's Day.  I'm from New York where St. Patrick's was like Christmas.  Everybody - no matter where they came from - sat down to a corned beef and cabbage dinner on March 17. 
Hey, nobody was dumb enough to not notice all the Irish cops, carrying billy clubs, pounding down Fifth Avenue in the St. Patrick's Day Parade.  

Trust me, you didn't want to make a New York cop mad.

For decades I used an Irish Soda Bread recipe that I'd clipped from The New York Daily News.  
Then, like everybody else, I discovered Martha.  Ok, she's Polish, but she had a humdinger of a recipe.  I watched her teach it to some Irish lady who said, Faith and beggorah!  'Tis better than me own sainted Mum's recipe. 

When I heard the 'Tis word, I was hooked.  

I downloaded the recipe from Martha's website and everything went tickety boo.
Until Martha got convicted.
Well, that shook everybody up.  
Her stock took a tumble and you could've shot a cannon through the department store aisles where her household items were gathering dust.  
Frugal housewives were clipping Martha Stewart labels from towels and sheets.  

With visions of mad cops marching in my head, I thought it wouldn't be kosher to whip up a loaf of Martha's Irish Soda Bread.  
Back to the computer.

There's lots of stuff about Ireland on the internet.  
Did you know that corned beef is not the national dish?  It was eaten as a last resort during hard times.  
Irish coffee was the invention of the Buena Vista Cafe in San Francisco.  
When Irish Eyes are Smiling is an American song.  
And many Irish people consider green to be an unlucky color.
    
Finally I found The Traditional Irish Soda Bread Recipe and double clicked.  

Now how was I supposed to know the cosmic forces that click would unleash?  
Before you could say Faith and beggorah, my computer started to glow, I heard a banshee wail and my printer took on a life of its own printing sheets of I didn't know what.  

Odd characters strolled around my room.  They looked like a touring company of The Lord of Rings.  Some were chanting, some were crying and some were doing tai chi.  

This was not a good thing.
     
Enough was enough.  I pressed the option and command keys, made the sign of the cross and punched the escape key.  
It worked.  
iMac 1, Druids 0.
The pages were all over the floor.  
Seems somebody is holding a cosmic grudge.  

According to legend, St. Patrick put a curse on venomous snakes in Ireland.  Then he drove all the snakes into the sea.  
Well, according to my visiting Hobbits, the snakes were a popular tourist attraction, their version of Manitoba's Narcisse Wildlife Management Area.  

You've heard of Narcisse, where thousands of red-sided garter snakes emerge from the limestone sinkholes in late April and tangle in a mating ritual for three weeks.  Ok, it's not Disneyland, but tourists come and spend and that's always a good thing.  
Why wreck a nice little cottage industry?  
Why, indeed.  
I guess history rewrites by the winner is not a new thing.

Oh, among the pages was a recipe for traditional Irish Soda Bread.  
I don't think I'll try it.  
No, the corned beef and cabbage is enough.  
I don't need the bread.  

Hmm... the Atkins diet, which cuts out bread, is sure popular in the Age of Aquarius.  

Coincidence?  
I think not.

Soups: Parmesan Pasta l Stracciatella l Stracciatella Soup with Spinach and Pasta l Orzo Spinach l Lentil Orzo l Mediterranean Orzo l Creamy Meatball l Leftover Pork and Potato l Seafood Soup (Zuppa di Pesce)

We were having mild weather - for Winnipeg - during the past months.
But since mid January it has been back to normal.
Translation: COLD.
Salads and quick meals just won’t satisfy.

Nope… it’s time to make pots of soup.
Lots of Soup.

Mediterranean soups have something for every taste, schedule and budget.
Stracciatella Soups are light and can be put together quickly.
The leftover meat soup makes good use of a roast and helps the budget.

The Seafood Soup, also known as Zuppa di Pesce, is a filling meal that is usually made for Christmas Eve, the Feast of the Seven Fishes.
The traditional fish choices include baccalà (salt cod), shrimp, clams, mussels, squid, scallops, smelts or sardines, eel and lobster or crab.
Zuppa di Pesce includes five of the above.
Add another two items from the list and you’re all set for Christmas Eve.

You’d also be ready for a cold night anytime.


Hints:

Parmesan rind has long been used to give extra flavour to soups.
If you buy Parmesan by the piece cut the leftover rind into 3 inch pieces, bag them, and store in the freezer.
You can also use a rind from other hard, aged cheeses like Pecorino Romano or Asiago.
A tablespoonful or two of Worcestershire Sauce could replace the rind.
If you want to make it totally vegan, use a spoonful of nutritional yeast instead of the rind.


About the Parmesan Pasta Soup…
This would also be good with a can of sliced mushrooms added.
This soup’s leftovers thicken. Add broth or milk when you're warming leftovers.


About the Stracciatella Soup…
You could stir in some finely chopped spinach before adding the eggs.

Ma usually served a light soup, such as this, as the first course for a Sunday meal. Ma believed that, if she took the edge off everyone’s appetite, there’d be more leftovers.


About the Orzo Soups…
The orzo will absorb the broth overnight. Just add stock or water when you're warming leftovers.


About the Creamy Meatball Soup …
You can make the meatballs in advance and freeze them. Allow 4 hours, or overnight, to thaw before preparing the soup.

Use any size can of diced tomatoes, depending on how thick you want your soup.
Instead of the spinach, you can garnish the soup with grated Parmesan or fresh parsley or basil.


About the Leftover Pork and Potato Soup…
You can use any leftover meat and any vegetables, fresh, frozen or canned.
If you’d like the soup to be a bit spicier, add sage, thyme or basil to taste.


About the Seafood Soup…
This soup is more like a stew. The traditional Italian recipe has been adapted to make use of fish available in North America. The only rule is to add each seafood at the right time so that nothing overcooks.
Squid needs a long, gentle simmer to turn tender.
Cod cooks more quickly, but holds its shape well in the broth.
Shrimp cooks quickly and goes in last.
Clams and mussels are steamed separately so that you can remove each as soon as it opens.

If you don’t have passata use tomato purée. You can also use tomato paste (which is thicker) or crushed tomatoes or tomato sauce.
The tomato base can be made a day ahead. Refrigerate it in an airtight container, then pour into a Dutch oven and simmer before proceeding with the recipe.

Sautéing shrimp shells in oil gives the oil a stronger seafood flavour.
Don’t worry about it if you don’t want to do it, or have shelled shrimp.

 

Parmesan Pasta Soup

4–5 servings

Finely dice
1 small onion
3 garlic cloves

Place in a dutch oven
2 Tablespoons olive oil
Heat over medium heat.
Add the diced onion.
Sauté until soft, about 5 minutes.
Add
the diced garlic cloves
1 teaspoon thyme
Cook, stirring, for 1 minute.
Add
4 Cups low-sodium vegetable or chicken broth
Bring to a boil and add
1 1/2 Cups small shell pasta
Cook until just tender, about 8 – 10 minutes.
Lower the heat and gently stir in
1 Cup milk or half-and-half
1 Cup grated Parmesan cheese
While it simmers, stir until the cheese melts and the soup turns creamy.
Taste and season with salt and pepper.
Serve hot, garnished with
fresh parsley, chopped
extra Parmesan cheese


                                                               Stracciatella Soup

4–6 servings

Place in a small bowl
3 large eggs
1/4 Cup grated Parmesan cheese
1 Tablespoon fresh parsley, chopped (or 1/2 Tablespoon dried)
A pinch of nutmeg
Whisk together.

Place in a dutch oven
8 Cups chicken or vegetable stock
Bring it to a gentle boil over medium high heat.
Once it boils, reduce the heat to medium low.
While stirring the broth in a circle, slowly pour in the egg mixture.
After all the egg mixture has been added, stop stirring and let it simmer for 1 minute.
Taste and season with salt and pepper.
Serve hot with extra Parmesan cheese.


                                                               Stracciatella Soup with Spinach and Pasta

4–6 servings

Thinly slice
4 scallions (green tops only)

Place in a small bowl
5 large eggs
A pinch of nutmeg
Whisk together.

Place in a dutch oven
8 Cups chicken or vegetable stock
Bring to a boil.
Add
1 Cup ditalini or other tiny shape pasta
Cook until al dente, about 8 – 10 minutes, stirring occasionally.
Lower heat to a gentle simmer.
While stirring the broth in a circle, slowly pour in the egg mixture.
After all the egg mixture has been added, stop stirring and let it simmer for 1 minute.
Add
a pinch of salt
1/8 teaspoon pepper
1 Tablespoon fresh parsley, chopped (or 1/2 Tablespoon dried)
the sliced scallions
5 ounces fresh baby spinach
Simmer just until spinach wilts, about 1 – 2 minutes.
Taste and season with salt and pepper if needed.
Serve hot, garnished with grated Parmesan cheese.


                                                               Orzo Spinach Soup

6  servings

Finely dice
1 small white onion
1 Cup carrots
1 Cup celery
6 garlic cloves

Place in a dutch oven
1 Tablespoon olive oil
Heat over medium high heat.
Add
diced onion, carrots, and celery
Sauté for 5 – 7 minutes, until softened.
Add
diced garlic cloves
1/2 teaspoon crushed red pepper flakes
Cook, stirring, for 2 minutes.
Add
6 to 8 Cups vegetable or chicken stock
1 (14 ounce) can fire-roasted diced tomatoes
1 1/2 Tablespoons Italian seasoning
Bring to a gentle simmer.
Stir in
1 Cup orzo
Cover and simmer, stirring occasionally, until just al dente, about 8 – 10 minutes.
Add in
2 large handfuls fresh baby spinach or kale
Simmer until wilted.
Taste and season with salt and pepper if needed.
Serve hot, garnished with
Grated Parmesan cheese
Chopped fresh basil
 

Lentil Orzo Soup

4-5 servings

Finely dice
1 onion
2 celery stalks
2 carrots
2 garlic cloves

Place in a dutch oven
1 Tablespoon olive oil
Heat over medium high heat.
Add
diced onion, carrots, and celery
Sauté for 5 – 7 minutes, until softened.
Add diced garlic and sauté for 1 minute.
Add
6 Cups vegetable broth
1 (14.5 ounce) can diced tomatoes
1 teaspoon thyme
1 teaspoon oregano
Bring to a gentle simmer.
Stir in
1 Cup red lentils
Cover and simmer, stirring occasionally, 20 minutes.
Stir in
1/2 Cup orzo
Cover and simmer, stirring occasionally, until just al dente, about 8 – 10 minutes.
Taste and season with salt and pepper if needed.
Serve hot, sprinkled with
Chopped fresh parsley


                                                               Mediterranean Orzo Soup

4 servings

Finely chop
1 medium yellow onion
1 large carrot
2 ribs celery
3 garlic cloves
1 1/2 Cups curly kale, stems removed

Quarter
6 ounces cherry tomatoes

Place in a dutch oven
3 Tablespoons olive oil
Heat over medium heat.
Add
diced onion, carrot, and celery.
Sauté for about 5 minutes until soft.
Add diced garlic and sauté for 1 minute.
Add
5 Cups vegetable or chicken stock
3 inches Parmesan rind (optional)
the quartered cherry tomatoes
1 teaspoon oregano
1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried)
1/4 teaspoon red chili flakes (optional)
Bring to a gentle simmer then stir in
3/4 Cup orzo
Cook for 6 minutes, stirring often to prevent sticking.
Stir in
the chopped kale
Cook until kale is wilted, then discard Parmesan rind.
Add salt and pepper to taste.
If the soup thickens too much add stock or water.
Serve hot with
a drizzle of extra virgin olive oil
Chopped fresh basil
Grated Parmesan cheese

Creamy Meatball Soup

6–8 servings

For the meatballs: place in a bowl
1 pound ground beef (or mix with turkey or chicken or pork)
1/4 Cup breadcrumbs
1/4 Cup grated Parmesan cheese
1 large egg
1 Tablespoon garlic powder
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 Tablespoon dried parsley (optional)
Combine gently and roll into 1 inch balls.
Set aside.

Dice
1 small onion
2 celery stalks

Place in a dutch oven
1 Tablespoon olive oil
Heat over medium heat.
Place a few meatballs in the pot and stir to brown the balls.
Remove balls to a plate and repeat with remaining balls until done.
Set aside.

Place in the same pot
diced onions and celery
Sauté over medium heat until soft, about 4 minutes.
Add
1 can diced tomatoes, undrained
4 Cups chicken or beef broth
1/2 Tablespoon garlic powder
1 teaspoon oregano or basil
1/2 teaspoon salt
1/4 teaspoon pepper
Stir well, then add the browned meatballs. Simmer gently for 15 minutes.
Stir in
1 Cup elbow macaroni or pasta
Simmer until tender, about 8 –1 0 minutes, stirring occasionally.
Lower heat and stir in
1/2 Cup heavy cream
1/2 Cup grated Parmesan
Let it warm through, about 3 minutes.
Add for garnish (optional)
1 Cup fresh spinach, chopped
Stir just until wilted.
Taste and adjust seasonings if needed.


                                                               Leftover Pork and Potato Soup

6–8 servings

Dice
2 onions
4 celery ribs
4 large carrots
4 medium potatoes

Cut into cubes 1/2 inch or smaller
2 Cups leftover pork

Place in a dutch oven
2 Tablespoons olive oil
Heat over medium heat and add
diced onions, celery and carrots
Cook on medium until the onions just start to turn translucent.
Add
1 can mushrooms, undrained
1 Tablespoon garlic powder
Cook until the vegetables start to become soft.
Add
diced potatoes
2/3 Cup barley
2 900 mL containers chicken stock (or 2 quarts homemade)
2 Cups water
the cubed pork
1/2 Cup frozen green beans
1/2 Cup frozen corn
2 teaspoons salt
1 teaspoon pepper
Simmer, cooking until the potatoes are tender, about 20 minutes.
Taste and adjust seasonings if needed.

Seafood Soup

6–8 servings

Place in a bowl of salted cold water
1 pound littleneck clams
Let stand for 30 minutes. Lift out clams. If there is no sand in the bowl, they're ready to be scrubbed and used.
If there is sand, remove the clams, drain and rinse the bowl, fill with fresh salted water, and return clams for 30 minutes. Repeat this process until the water is free of sand.

Peel and devein
8 ounces large shrimp
Place shrimp in a bowl and reserve the shells in another bowl.

Sliced crosswise into 1/2 inch thick rings, leaving the tentacles whole
1 pound squid
Pat dry.

Cut into 2 inch by 1 inch pieces
1 pound skinless cod fillet, 3/4 to 1 inch thick

Scrub and debeard
8 ounces mussels

Finely chop
1/2 medium yellow onion
1 bulb fennel (Save the fronds for garnishing)
4 medium garlic cloves

Place in a dutch oven
1/4 Cup olive oil
Heat over medium high heat.
Add
the shrimp shells
Cook, stirring frequently, until shells begin to brown.
Using a slotted spoon remove and discard shells.
Add
Chopped onion and fennel
1/4 teaspoon salt
Stirring occasionally, cook until beginning to brown, 7 - 9 minutes.
Stir in
Chopped garlic
1 teaspoon oregano
1/8 to 1/4 teaspoon red pepper flakes
Cook about 1 minute.
Stir in
3/4 cup white wine
1/8 teaspoon turmeric
1/4 teaspoon paprika
Cook until wine is reduced by about half, about 5 minutes.
Stir in
1 8 ounce bottle clam juice
1 24.5 ounce bottle tomato passata
Stirring occasionally, simmer until reduced by about half, about 20 minutes.
Reduce heat to low, place prepared squid in pot, cover, and gently simmer for 15 minutes.

While the squid is cooking, place in a 12 inch skillet
1 Tablespoon olive oil
1/4 Cup dry white wine
the cleaned littleneck clams
Bring to a boil, covered, over high heat. Steam until clams just open, 5 to 8 minutes. Remove clams to a plate.
Add to the skillet
the prepared mussels
Cover and cook over high heat until mussels have opened, 2 to 4 minutes. Remove to same plate.

Place prepared cod in tomato sauce in dutch oven, cover, and simmer 8 minutes.
Add and push the peeled shrimp into the sauce. Cook, covered, 2 minutes.
Remove from heat.
add the opened clams and mussels and the cooking broth to the tomato sauce and simmer to warm through.
Stir in
1/4 Cup chopped flat-leaf parsley
Season with salt and pepper to taste.

Divide seafood among bowls, making sure each contains a bit of everything.
Ladle broth over seafood and drizzle each with olive oil.
Garnish with fennel fronds, if desired, and serve with crusty bread.

It could also be served over linguine. 

Anna Sultana’s Tomato Tortellini Soup, Meatball and Potato Stew and Cinnamon Rolls / Christmas Gift Ideas

 

This year has been a bit different.
I won’t bore you with the details.
Suffice to say, we’re in good health and doing as well as can be expected for a couple of seniors.
Hope you are well, too, and looking forward to the holiday season.

Okay… nothing’s perfect.
The holiday season usually brings out the best in people.
It’s a great time for making memories.
 

It’s also a great time for making a lot of work for everyone.

There are a ton of things to do, but we still have to eat.
And, with the way food prices have been, we have to keep an eye on what we’re buying.
Soup is always great for the budget.
It usually uses items we already have in our kitchens, and it can be stretched with an extra cup or two of liquid.

Tortellini can be found, in two pound packages, in the deli section of most supermarkets.
If you have a small household, don’t be discouraged by the size of the package.
Half can be cooked and served with tomato sauce.
The rest can be used in a soup, making enough for two or three meals.
Everyone knows soup gets better with age.


Hints:


If you don’t have fresh garlic, use powder, as much as you prefer.



About the Meatball and Potato Stew…

You can add more water to adjust the thickness of the sauce.



About the Cinnamon Rolls…



If you don't have self-rising flour you can substitute for 1 Cup self-rising flour
1 Cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Stir or sift together.

Want to make more so you’ll have some on hand?
9 Cups all purpose flour
3 Tablespoons baking powder
2 1/4 teaspoons salt
Stir or sift together.
Store in an airtight container in a cool, dark place. It should last for about one year.

Do not over-knead or the cinnamon rolls will be tough.

Leftovers can be wrapped and stored in the refrigerator for up to 1 week.
Rewarm in a 300° F oven about 10 minutes, until warmed through.


                                                               Tomato Tortellini Soup

Finely chop
1 medium onion
spinach or kale, enough for 3 Cups

Slice into 1/8 inch thick pieces
2 carrots
1 stalk celery

Mince
3 cloves garlic

Place in a dutch oven
1 Tablespoon olive oil
Heat oil over medium heat.
Add onion, carrots and celery.
Stirring frequently, cook for 5 to 7 minutes, until slightly softened.
Add
garlic
1 teaspoon salt
Cook another minute.
Add
1 796 ml / 28 ounce can crushed tomatoes
4 Cups water
1 teaspoon dried basil
Bring to a boil.
Add
500 grams / 1 pound fresh tortellini (either cheese or meat)
Cook 2 minutes less than package directions, about 5-8 minutes.
Stir in spinach (or kale), and cook another 2 minutes.

Serve hot.





                                                               Meatball and Potato Stew

Finely chop
1 medium onion

Mince
2 cloves garlic

Halve and cut into 1/4 inch slices
2 medium potatoes

Place in a bowl
454 g / 1 pound lean ground beef
1/4 Cup dried parsley leaves
half of the chopped onion
the minced garlic
1 teaspoon allspice
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon black pepper
1/4 Cup dry bread crumbs
Knead the mixture until well combined.
Form into 12 balls.

Place in a dutch oven
2 Tablespoons extra virgin olive oil
Heat oil over medium heat.
Place the meatballs in the pot and brown all sides.
Place the meatballs in a bowl and set aside.

Place in the same dutch oven
the remaining half of the chopped onion
Cook until soft, about 3 to 4 minutes.
Add
1/2 teaspoon salt
1/2 teaspoon allspice
Stir to combine.
Place the meatballs around the perimeter of the dutch oven.
Place potato slices between the meatballs, then place the rest in the middle.
Pour over the potato slices and meatballs
1 796 ml / 28 ounce can crushed tomatoes
1 Cup water
Cover and cook on medium heat for 15 minutes.
Uncover and check the potatoes for doneness.
If they are still firm, reduce heat and simmer for another 5 to 10 minutes.

Serve the stew over rice and garnish with parsley, if desired.




                                                               Cinnamon Rolls

Yield: 15

Place the rack in the middle of the oven.

Preheat oven to 350° F
Grease a 9x13 inch baking dish or line with parchment paper.

For the filling

Place in a small bowl
1/2 cup of the sugar
1 Tablespoon ground cinnamon
Mix together and set aside.

For the cinnamon rolls

Melt
1/2 Cup unsalted butter

Place in a large bowl
5 cups self-rising flour
1/4 cup granulated sugar
Stir to combine.

Place in a medium bowl
2 cups whole or 2% milk
4 Tablespoons of the melted butter (1/2 of the butter)
Mix together and add to the flour mixture.
Stir with a wooden spoon until all flour is worked into a soft dough.

Generously flour a work surface and a rolling pin.
Place the dough on the surface.
Sprinkle with flour, then knead until the dough is fairly smooth, sprinkling with more flour if needed.
Roll the dough into a 24 x 10 inch rectangle about 1/4 inch thick. 

Brush 2 tablespoons of the melted butter onto the surface of the dough.
Leaving a 1/2 inch border, sprinkle the cinnamon sugar mixture over it evenly. 

Starting at the long end closest to you, roll the dough up tightly into a log.
Pinch the seam together at the top, then place the log seam side down.
Cut the dough into 15 pieces. 
Place the cut rolls cut-side up in the baking dish. 


Brush the tops of the cinnamon rolls with the remaining 2 tablespoons of melted butter. 

Bake 35 minutes, until golden-brown, and a toothpick inserted in several spots comes out clean.
Place the baking dish on a wire cooling rack and allow to cool 15 minutes.

For the glaze

Place in a medium bowl
2 cups powdered sugar
1/4 cup whole milk or 2%
1/4 teaspoon fine salt
Whisk until smooth
.
Drizzle the glaze over the rolls. 


                                                       ~~~


Back in November, 2002, I wrote an essay for the CKUW radio show ‘2000 & Counting' about getting Christmas gifts. 
It was a meant as a light piece, filled with hints.

Many of our listeners were seniors or college students, folks known for having to stretch their dollars.

It's been a few years, but we’re still facing problems in the supply chain.

Christmas 2024 is only a couple of weeks away. How did that happen?

Okay… listen up! There are five weeks left until Christmas. That means gifts. I know, I know, it's more blessed to give than to receive. But, unless you have ways of shopping that you'd like to keep secret, giving gifts means money.  



It's a little late to start a Christmas gift account at your bank and the utility companies really lose that Ho Ho Ho spirit if you try to skip paying their bills.  

If the charge cards are already maxed out - or you just want to keep your nearest and dearest on a cash and carry basis - gift getting is going to take a little effort. Desperate times call for desperate measures. As we're all stuck with holidays - oh, lucky us - I'll tell you some of my desperate measures.


Live off your hump. You know what I mean. Things like the 18 cans of tuna you have left from the time you bought 20 cans so you could get 50 bonus airmiles. Now's the time to crack those babies open. I know the family hates tuna. That's why there are 18 little cans of fishies swimming around your pantry. 
Well, the family would hate a Giftless Christmas even more. 


Think about it. Lousy dinners happen to everybody. But the family Grinch who comes up giftless at Christmas gets blabbed about throughout the neighbourhood and the generations. 
You don't want to be remembered by your great-great-grandchildren as Granny Grinchie.


Try creative cooking. Pretend you're on the TV show Iron Chef. You've just been given a tube of ground beef, a bag of marshmallows, a jar of salsa, a bottle of raspberry vinegar, a carton of frozen spinach, a jar of maraschino cherries and a box of rice-a-roni. Think only a nut throws odd things together? How do you think raspberry vinegar was invented? 
If the family gets snarky, tell them you found the recipe in a magazine. Drop names. Martha is always good, and if they can't appreciate all the effort you put into making dinner interesting… Well! 
You know the speech. 
Remember, guilt, when the other person has it, is a good thing.

Go ethnic. Granny's recipes don't have to be saved for Folklorama. God bless family. Go to an Italian restaurant and get a load of the prices they charge for a plate of Pasta Fagioli. That's two cheapies: noodles and beans! Grandma would die laughing if she saw those prices. Starch and beans got millions of people through tough times. Go thou and eat likewise.

Beans aren't good enough? Go past the recognizable cuts and shop the mystery meats. Put enough spices on them and the family won't know what hit them. I once made spaghetti and meatballs using animal organs only a mother could love. Guess what? Hubby had invited a friend. Well, the buddy was getting a free meal, so I followed the Cook’s Golden Rule: Don't apologize and don't explain. 

The buddy said it was delicious, like the meatballs they serve at the Bay. 
Hmmm… I notice the Bay is still in business. There's more than one way to skin a cat.

Shop your house. No kidding. Grab a bag and stroll through your house. Look for things somebody foisted… uh… gave to you. Well, why should you be stuck with it until you're six feet under? Unless it was made by your preschooler - don't even think it, they DO remember - you're free to pass it on to someone else.
Just don't give it to the person who gave it to you.

Pack your own. Ever notice the little overpriced goodies the stores stuff into baskets and bowls? One current gift item is a box of pasta, a tin of sauce, some cheese and some wooden spoons nestled within a large bowl. 

Are you too stupid to do the same thing? I didn’t think so. It's one way to get rid of some of those extra airmiles purchases. Let somebody else eat the tuna. 

Still thinking about the folks in the flyers looking wildly happy over a toaster?  
Toss the flyers. Those models were paid big bucks. Stores want you to buy. A stress-free family holiday is not their goal. If they had their way you'd replace everything and pay 50% interest. 

Remember how the best presents were things that showed that someone cared? 
Maybe somebody hunted down an out-of-print book by your favourite author. 
The gadgets that looked amazing seem strange on December 26.  

While you're shopping, get yourself some treats.  
I have a friend who picks up a bag of  pfeffernusse cookies every year. When she feels like all she's doing is giving, giving, giving, she pops a pfeffernusse into her mouth and gives herself an old time Christmas. It doesn't take much.   

God bless us, everyone.

Folklorama & Anna Sultana's Chicken Shawarma, Easy Chicken Gyros, Pita Bread and Flatbread

Hope you enjoyed seeing the super moon / blue moon last night.
The last time we had two super full moons in one month was in 2018, and the next time it will happen will be in 2037.
Mark your calendars!

Other than the super moons life has been getting back to normal here in Winnipeg.
Folklorama had its usual 40 pavilions divided evenly between two weeks in August.
Back in the 70s all 40 pavilions put on their shows in one week and we managed to see them all.
Now we’re in our 70s, and visiting two pavilions one week and two pavilions the next was more than enough excitement for us.


We started our whirlwind tour with a visit to the Greek Pavilion.
I’ve always had a soft spot for Greek food.
When my parents and I immigrated to America we travelled on a Greek ship.
I was only three months old at the time, but maybe somewhere in my subconscious I still remember the smell of the food.
Ma sometimes made Greek bread instead of her Maltese bread for a little variety
https://imturning60help.blogspot.com/2011/10/anna-sultanas-hobz.html

Shawarma is usually made with meat cooked on a vertical spit, then thinly sliced and served in a flatbread or pita.
Gyro means to turn and doesn’t refer to turning vertically or horizontally.
Ma had a rotisserie in her kitchen and she decided meat cooked on a rotisserie would also makes a nice gyro or shawarma, as well as a sandwich.

When covid started in 2020 sourdough bread suddenly became very popular.
Pita Bread and Flatbread are a lot easier to make and don’t require special equipment.
If you don’t have a dough hook attachment just mix the ingredients in a large bowl and knead the dough by hand on a lightly floured board for about 5-7 minutes.
The dough should feel smooth and elastic. You can add more flour to keep the dough from sticking, but it’s better to use too little than too much flour.  
After the first rise, knead by hand and let the dough rest before forming into loaves.

Strong bread flour, another name for bread flour, is made from hard wheat and has more protein, from 12 to 14 percent, which gives you bread that rises higher and has a more chewy texture. You can substitute all purpose flour, cup for cup, and the recipe will be fine.


You don’t have to wait for Folklorama to get a little variety in your menu.
Donairs, wraps filled with spiced ground beef or lamb and vegetables, were created by Peter Gamoulakos, a Greek who emigrated to Halifax, Nova Scotia in the 1950s.
His traditional gyros didn't sell, so he changed the recipe and a new favourite was born.
Feel free to go creative!

Hints:

About the Chicken Shawarma…
Chicken thighs are better than chicken breasts for high-heat cooking since they stay juicy.

You can also serve the chicken cold in a salad, or you can reheat by wrapping in foil, and heating at 375º F for 20 minutes.

About the Shawarma Sauce…
It can be made a couple of days ahead.
You can replace the tahini with nut butter (peanut/almond/cashew) for a nutty taste.
Or you can take half a cucumber, slice and squeeze out to remove most of the liquid, then chop finely and add to the sauce for a tzatziki style dressing.

About the Easy Chicken Gyros…
Use a small shallow roasting tin to keep the stock from evaporating.

You can also serve the chicken cold with coleslaw instead of tzatziki.

About the Flatbread….
Flatbreads are thicker and chewier than tortillas or pita breads.
They stay soft and pliable, even when cold, and are perfect for Gyros or with kebabs.

To make ahead, cool them, then place loaves on a pan and cover with foil.
They should keep at room temperature for 2 days, or in the refrigerator for 4 days.

To freeze place in a freezer bag with parchment between each to keep from sticking.
Defrost at room temperate before serving.
To warm place in a single layer on a baking tray, sprinkle with a little water and place, uncovered, in the oven at 350º F for 2-3 minutes.

About the Pita bread…
Cast iron gives you the best results.
As each loaf cooks, the internal steam creates the pocket. Usually one area bubbles up. Press on this area with your spatula, gently, to coax the steam toward the unrisen areas.

No pocket forming? You now have a warm loaf of flatbread, best eaten while still warm.
Stacking the pitas helps to keep them soft.

To freezer allow them to cool completely, then store in a zip-top plastic bag.
To reheat  wrap in foil and place in the oven for 10 minutes, or until hot, soft, and pliable.


                                                              Chicken Shawarma

Place in a large bowl
2 Tablespoons vegetable oil
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon chili powder
1/8 teaspoon cinnamon
1/2 teaspoon garlic powder



Cut into bite-sized pieces
8 chicken thighs
Place in bowl of spiced oil and stir to coat well.
Cover bowl, place in the refrigerator and allow to marinate for an hour (overnight is better).

Shawarma Sauce
Place in a container that has a lid
1 Cup Greek yogurt
1/2 teaspoon garlic powder
1 1/2 Tablespoons tahini (optional)
1/2 teaspoon cumin
1 teaspoon dill
2 tbsp lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
Combine well, cover and refrigerate.

Have on hand for serving
4 warmed flatbreads
a few lettuce leaves, shredded
1/2 red onion, peeled and thinly sliced
8 cherry tomatoes, quartered
1/4 cucumber, sliced into rounds, then quartered

When you are ready to prepare the shawarma lightly oil a frying pan.
Heat over medium high heat.
Turning regularly, fry the chicken pieces for 6 to10 minutes, until cooked.

Place the warmed flatbreads on 4 plates and divide the prepared vegetables among them.
Place the cooked chicken on top of the vegetables.
Drizzle the shawarma sauce over the chicken, roll up the flatbreads and serve.


                                                               Easy Chicken Gyros

Combine in a small bowl
2 teaspoons garlic powder
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
Add and stir until well blended
1 Tablespoon lemon juice
1 Tablespoon honey
3 Tablespoons olive oil
1 Tablespoon red wine vinegar

Have on hand for broiling
1/4 Cup chicken stock

Have on hand for serving
4 warmed flatbreads
a few lettuce leaves, shredded
1/2 red onion, peeled and thinly sliced
8 cherry tomatoes, quartered
1/4 cucumber, sliced into rounds, then quartered
Tzatziki sauce
1/4 teaspoon oregano


Shred the meat from a rotisserie chicken into a bowl.
Add the spice mixture and toss together until the chicken is coated.
Spread the shredded chicken in an even layer in a small baking pan.

Preheat the broiler on high.
Place the chicken under the broiler and broil for 3 to 4 minutes.
Remove pan from broiler. Spoon half of the chicken stock over the chicken.
Toss chicken and return to broiler for another 3 to 4 minutes.
Remove pan from broiler. Spoon the remaining stock over the chicken.
Toss the chicken and return to broiler for a final 2 minutes.
Remove pan from broiler and turn off the broiler.

Place the warmed flatbreads on 4 plates and divide the prepared vegetables among them.
Spoon the chicken on top of the vegetables down the centre of the flatbreads.
Spoon tzatziki sauce over the chicken, top with oregano, roll up the flatbreads and serve.


                                                               Pita Bread

Makes 8 large loaves or 16 small loaves

Place in large bowl of stand mixer
6 Cups flour (strong bread flour works best)
2 1/2 teaspoons salt
2 Tablespoons sugar
1 1/2 Tablespoons yeast
Whisk together and place the bowl in the mixer.
Add
1/3 Cup plain yogurt
2 1/2 Cups lukewarm water
1/4 Cup olive oil
Using the dough hook attachment, mix at low speed, stopping the mixer at intervals and push the dough down off the hook, for about 6 minutes until a smooth, soft dough forms.
Turn the dough out onto a work surface and form into a smooth ball.
Put 1 teaspoon oil in the mixer bowl, and roll the dough ball around to lightly coat.
Place bowl in a warm location, then cover with a damp cloth.
Allow dough to rise until about double in size, about 1 to 2 hours.
Turn dough out onto a lightly floured work surface, punch down and form a log shape.
Divide this into 8 or 16 equal pieces.
Form each piece into a smooth ball, then place the balls on the board.
Brush lightly with oil and cover with plastic wrap.
Allow to rest for 1/2 hour.

Lightly flour work the surface and flatten each ball into a disk.
Lightly flour the top of each disk, and roll with a rolling pin to about 1/4 inch thick.
Let the loaves rest about 10 minutes.
Wipe the skillet with a little oil then heat the skillet over medium heat, to medium high heat.
Toss a pita between your hands to shake off flour, then lay the loaf flat in the hot skillet.
Wait about 30 seconds and flip. There should be just a few small speckles of brown. If you see black your pan is too hot.
Wait 30 seconds and flip again. Wait until the loaf rises to about 3/4 inch thickness, then flip again.
When the whole loaf puffs up, wait a few seconds, then remove the pita to cool and deflate.

Wipe the skillet with a little oil and repeat with each pita.


                                                               Flatbread

12 flatbreads

Place in a large mixer bowl
2 Cups lukewarm water
1 1/2 teaspoons sugar
2 teaspoon yeast
Stir together and let rest for 5 minutes, until foam appears on top.
Add
4 Tablespoons olive oil
6 1/2 Cups flour (strong bread flour works best)
1 1/2 teaspoons salt
Mix the dough together using the dough hook until combined.
Using the stand mixer’s dough hook knead the dough for 10 minutes.
Place the dough in an oiled bowl, cover with a damp cloth and allow to sit for 60-90 minutes, until it has doubled in size.
Divide the dough into 12 pieces.
Shape the pieces into balls, place on a tray, and cover with a damp cloth.

Lightly flour the work surface.
Take a dough ball and roll into a circle, about  7 1/2 inches in diameter.
Toss the loaf back and forth a couple of times to remove excess flour and set aside.
Repeat with the remaining dough balls.

Brush a medium frying pan with a little oil and place over a medium high heat.
Place a pita in the pan and brush the top lightly with oil.
Cook for about a minute, until bubbles start to appear.
Turn over to cook for another minute.
Place the loaf on a warmed plate and repeat with another pita, brushing the pan with oil after every 3 pitas.
Stack the pitas on a plate, laying a dry cloth over them to keep warm.

Anna Sultana’s German-Style Apple Pancakes, Potato Pancakes, Cucumber Salad, Potato Salad, Pork Schnitzel with Red Cabbage and Rhubarb Platz

 

It looks like we're having another hot weekend.
Some Dads love playing cook for the day in the great outdoors.
Other Dads prefer staying indoors and sitting down to a complete meal - especially if the weather is begging for the air conditioner to be cranked up to top speed.

No judgement. 

It’s Dad’s day and these recipes are good and easy.
Why not start with a brunch of German-Style Apple Pancakes and ham, followed by a traditional dinner, complete with a dessert?

Don’t want to make a Platz? Take a look at the June 11 post for recipes for German-Style Chocolate Cake, Kuchen and Gingerbread.
https://imturning60help.blogspot.com/2023/06/anna-sultanas-german-style-chocolate.html

Happy Father’s Day!!


Hints:

About the German-Style Apple Pancakes…
Dousing these apple pancakes in rum and setting them on fire is optional and easy to do.
After you've made the pancakes, take the skillet you used to cook the apples and place in it
1/4 Cup dark rum or cognac
1 Tablespoon butter
Warm over medium heat.
Place the pancakes in the skillet, spoon the rum mixture over them, and remove the pan from the heat. Working carefully, use a long match to set the pancakes on fire. Gently shake the skillet until the flame goes out, then transfer the pancakes to a platter and serve warm.

About the Potato Pancakes…
Kartoffelpuffer can be served with other meats, such as bratwurst sausages.

You can leave out the onion and add chopped apple instead. Serve with apple sauce or another fruit compote, and/or dust with powdered sugar. You can also serve with cranberry sauce and maple syrup.

About the Cucumber Salad…
This recipe for Gurkensalat calls for either sour cream (more traditional) or yogurt (adds extra protein) or a mixture of the two.
If you don’t like raw onions, just leave them out.

This salad is best when chilled for a few hours. It can be made up to one day in advance.

You could make a meal of this by adding cooked shrimp or crab.

About the Pork Schnitzel…
Schnitzel means meat in a crust. Wiener Schnitzel is a popular Viennese dish traditionally made with veal, garnished with a slice of lemon and served with either potato salad or boiled potatoes with parsley and butter.
Schnitzel can also made using pounded slices of chicken, mutton, beef or turkey.

Consider serving with cranberry sauce. In Germany they serve schnitzel with small berries. Cranberry is similar.

About the Rhubarb Platz…
Don’t have light cream? Condensed milk will work in this recipe.

Just like Kuchen, Platz can be made with whatever fruit is available. Instead of rhubarb you can use peaches, apples, plums, apricots, cherries, berries, pears, whatever you have.
If you don’t have fresh fruit use canned or frozen. All you need is 4 cups of fruit.


                                                               German-Style Apple Pancakes

Peel, core, and thinly slice
2 Granny Smith (about a pound) or other tart cooking apples
Place slices in a bowl and add
2 Tablespoons lemon juice
Toss to coat.

Place in a medium skillet
2 Tablespoons butter
Melt over medium-high heat and stir in
1/4 Cup light brown sugar, packed
1/2 teaspoon cinnamon
Pinch of nutmeg
Add the apple slices and cook 12 minutes.
Remove from heat and set aside.

Place in a large bowl
3 large eggs
Beat well then add
3/4 Cup flour
1 Tablespoon sugar
Pinch of kosher salt
Stir until smooth.
Add
1 Cup whole milk
Beat until you have a thin, smooth batter.

Place in a nonstick 8-inch skillet 
1 teaspoon butter
Warm over medium heat.
After the butter has melted pour in 1/3 cup batter, tilting the skillet to coat the surface.
Cook until the thin pancake has just set, about 2 minutes.
Evenly spread one-third of the cooked apple slices over the pancake.
Pour another 1/3 cup batter on top, tilting the skillet to coat the apple slices with batter.
Cook 2 minutes, until the batter has set, then use two spatulas to flip the pancake.
Cook 2 minutes more, then place pancake on a large platter.
Sprinkle with sugar, then roll the pancake up, like a jelly roll.
Sprinkle with more sugar and drizzle with lemon juice (optional).

Repeat with the remaining batter and apples to make a total of 3 rolled pancakes.


                                                               Potato Pancakes

Peel and coarsely grate
2 1/4 Cups potatoes
Wring out in a clean dish towel to remove excess moisture.

Place in a large bowl
the prepared potatoes
1/2 Cup sliced green onions
1/3 Cup flour
1 large egg
1/2 teaspoon salt
Pinch of pepper
Combine all ingredients.

Heat in a large skillet
2 Tablespoons oil
Scoop batter, 1/4 cup at a time, and place in the oil. Spread to flatten.
Fry on one side, then flip to fry on second side.
Remove to platter and keep warm.


                                                               Cucumber Salad

Thinly slice
1 peeled cucumber
1 medium to large tomato

Chop finely
2 thin slices onion

Combine in a medium serving bowl
1/2 to 3/4 teaspoon dill
Pinch of salt
Add
1/2 Cup sour cream or plain yogurt
2 to 4 teaspoons white vinegar or lemon juice
Mix well.
Add prepared vegetables and stir until they are coated with the dressing.


                                                               Potato Salad

Chop
1 medium red or yellow onion

Slice
2 pounds potatoes
Boil in salted water until tender.
Drain, place in large serving bowl and sprinkle with
1/2 Cup apple cider vinegar
Set aside.

Cut into 1/2-inch pieces
5 slices bacon
Place in a large skillet and cook, stirring regularly, until crisp.
Using a slotted spoon remove the bacon from the skillet and set aside.
Discard all but 2 Tablespoons drippings from skillet.
Add the chopped onion
Cook until soft.
Add to warm potato slices and toss.
Add
cooked bacon pieces
1/2 Cup chopped fresh parsley
salt and pepper to taste
Serve warm or at room temperature.


                                                               Pork Schnitzel

Place in a shallow dish

1 large egg

1 Tablespoon vegetable oil

salt and pepper to taste
Beat to combine.

Place in another shallow dish

1/2 Cup bread crumbs
salt and pepper to taste

Pound with a meat tenderizer to make thin
4 boneless pork chops, 1/2 inch thick

Dredge pounded chops in

1/4 Cup flour

Dip chops, one at a time, into the egg mixture to coat, then in the bread crumbs turning to evenly coat both sides of each chop.

Place in large heavy frying pan
2 Tablespoons oil
Heat over medium heat.
Fry prepared chops until golden brown, about 5 minutes on each side.
Serve with lemon wedges to squeeze over the cooked chops.
Schnitzel can also be served with cabbage and mashed or roasted potatoes.


                                                               Traditional Red Cabbage

Shred
red cabbage, enough to make 5 Cups

Thinly slice
green apples, enough to make 1 Cup

Place in a large pot

2 tablespoons butter
the shredded red cabbage and sliced apples
1/4 Cup white sugar

Stir in

1/3 Cup apple cider vinegar

3 Tablespoons water

Season with

2 1/4 teaspoons salt

1/4 teaspoon black pepper

1/4 teaspoon cloves

Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

                                                               Quick Red Cabbage

Shred
red cabbage, enough to make 4 Cups

Thinly slice
1 large shallot

Cut into 1/2-inch pieces
4 slices bacon
Place bacon in a large skillet and cook, stirring regularly, until crisp.
With slotted spoon remove bacon from skillet and drain on paper towels.
Discard all but 2 Tablespoons drippings from skillet.
Add cabbage and shallots to reserved drippings.
Cook and stir 4 minutes.
Add

1/2 Cup chicken broth 

1/4 Cup apple cider vinegar 

2 Tablespoons brown sugar
1 teaspoon mustard

the cooked bacon
Stir until blended.
Cook, stirring frequently, 8 to 10 minutes or until cabbage is softened.


                                                               Rhubarb Platz

Grease an 8 inch square baking pan

For the crust:

Place in a small bowl
1 large egg
1/2 Cup light cream
Stir together.

Sift into a large bowl
1 1/2 Cups flour
2 teaspoons baking powder
1/4 Cup sugar
Add and cut in to make large crumbs
1/4 Cup margarine
Stir in the egg / cream mixture
Press the dough across the bottom and 2 inches up the sides of of the prepared pan.

For the filling:

Place in a small bowl
1 large egg
2 Tablespoons melted butter or margarine
Stir together.

Place in a large bowl
4 Cups chopped rhubarb, or other fruit
1 Cup sugar (or less if fruit is sweet)
1/4 Cup flour
Stir in the egg / butter mixture
Spread fruit mixture over the crust base.

Preheat oven to 400º F

For the crumb topping:

Sift into a medium bowl
1 Cup flour
1/2 teaspoon baking powder
3/4 Cup sugar
Add and cut in to make small crumbs
1/4 Cup margarine
Stir in
2 Tablespoons light cream
Sprinkle crumbs over the fruit filling.
Bake for 35 minutes.
Serve warm, topped with whipped cream (optional).

Happy New Year! Anna Sultana's Cotechino with Lentils, Lentil Soup, Baked Frittata / Cornbread with Sausage, Hoppin' John / Christmases Past by Margaret Ullrich

Wishing you all the blessings of the season
and a New Year filled with all the best!
Thank you for visiting
hope to see you again in the new year!
~ Margaret

We’ve made it through 2022!!!

That alone gives us a reason to celebrate.
We’re not totally done with Covid-19, so please stay safe and take precautions.
Maybe a bit of menu planning will give us some more luck as we enter 2023.

Southerners have a saying Peas for pennies, greens for dollars, and cornbread for gold.
Other foods that are supposed to bring you good luck, wealth and health are:

Pork - pigs move forward when they eat and represent wealth and progress in Europe.

Lentils - Italians eat golden lentils on New Year’s Eve to boost their fortunes.

Tomatoes - Italians believe tomatoes bring good health.

Sauerkraut - Germans and Eastern Europeans eat a heaping plate of sauerkraut for wealth.

Grapes - Spaniards eat a grape at each stroke of midnight, with each representing a month in the new year. If one grape is bitter, watch out for that month!

Ring-shaped cakes - are a symbol of coming full circle.
 
Fish - scales resemble coins, and fish swim forward in schools, representing power and progress. 

Pomegranate - Greek families toss a pomegranate against their front door when the clock strikes midnight. The more seeds the more luck you’ll have. Put your pomegranate in a plastic bag to avoid a mess.

Mandarin oranges - bring prosperity. Having one with the stem and leaf attached will bring a long life and fertility.


Back to American Southerners and Hoppin John…
Hoppin’ John is traditionally eaten on New Year’s Day to bring luck. In 1847 it was mentioned in The Carolina Housewife. It is made with black-eyed peas, rice and pork, and is often served with collard greens and cornbread.

Make extra. If you have leftovers it implies that you are frugal and promises greater prosperity. Sometimes a dime is inserted in the dish before serving. It is said that wealth awaits the diner who gets the dime.
Eating all but three of the black-eyed peas on your plate promises luck, wealth, and romance.

Hints:

Cotechino is an Italian pork sausage seasoned with clove and nutmeg. It has a mild flavour.
If you can’t find it in your local store, a pork loin roast seasoned with clove and nutmeg and roasted would do nicely. Adjust cooking time so that the meat is cooked thoroughly.

Lentil to liquid ratios varies depending on brand so follow the directions on the package.



About the Cornbread with Sausage…
If you don’t have any stale bread, just cut slices into 1 inch pieces, put pieces on a baking tray, cover with a paper towel and let the bread sit on the counter for a few days.

About the Hoppin' John…
If you want a meatier Hoppin' John you can add cubed ham or 2 or 3 chopped pork chops.

If you want more vegetables add chopped green bell pepper or carrots and a can of tomatoes.

You can cook the rice separately, then place it on a large platter and spoon the cooked black-eyed peas over the rice.

                        Cotechino with Lentils

Serves 4

Chop
1 onion
1 celery stalk

Poke with a fork
1 pound Cotechino
Place it in a large pot and cover the meat with cold water.
Add
the chopped vegetables
3 bay leaves
Over high heat bring to a boil, then lower heat to simmer for 45 minutes.
Remove the Cotechino and let it cool.
Slice in 1/2 inch thick slices and place on top of the lentils.

While the pork is cooking dice
1 large onion
1 carrot
1 stalk celery
1 clove garlic

Place in a large pot
2 Tablespoons extra virgin olive oil
Place pot over medium heat.
When hot add the vegetables and garlic and lower heat to medium.
Cook until lightly browned.
Add
4 Cups water or chicken broth or beef broth
Stir in
2 Cups dry lentils, washed
Bring to a boil, lower heat to simmer and cook, stirring occasionally, until lentils are tender.
Remove from heat and stir in
1 Tablespoon dried parsley
Salt and pepper to taste
Lentils should not be too dry or too soupy.


                        Lentil Soup

Serves  6 to 10

Chop
1 medium red onion
2 celery stalks
2 carrots
4 cloves garlic

Put in a deep pot
1 pound dry lentils, washed
Add
the chopped vegetables and garlic
4 bay leaves
1 Tablespoon rosemary
Salt and pepper to taste
Cover the pot, let come to a boil and let boil for 10 minutes.
Lower heat, uncover the pot and simmer.
While the lentils are simmering boil 4 Cups water in a medium pot. Add it to the lentils if they are too dry.
Stop cooking the lentils when they reach your desired tenderness.
Taste the lentils and salt and pepper to taste.
Serve with a drizzle of extra virgin olive oil.


                        Baked Frittata

Grease an 8 inch square baking pan

Slice
5 medium red potatoes

Chop
1 onion (enough for 1 Cup)
1 green pepper (enough for 1/4 Cup)

Place in a medium bowl
12 large eggs
3⁄4 Cup Parmesan cheese, grated
1⁄2 Cup water
1 teaspoon dried basil
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper
Beat until blended.

Place in a large skillet
1⁄4 Cup olive oil

Add the potato slices and sauté for 10 minutes. Add
the chopped onion and green pepper
1 teaspoon garlic powder

Sauté until tender, then add
4 Cups chopped broccoli, frozen or fresh

Cover and cook 5 minutes.
Arrange the vegetable mixture in the prepared pan.
Pour the egg mixture over the vegetables.
Sprinkle over the eggs / vegetable mixture
1 1⁄2 cups Mozzarella cheese, shredded 

Bake, uncovered, at 350º F for 35 to 40 minutes or until set.

                        Cornbread with Sausage

Grease an 9 x 13 inch baking pan

Crumble into a large bowl
3 Cups stale cornbread
3 Cups stale white bread

Chop
2 onions
3 celery stalks
1 cored, peeled apple
2 cloves garlic

Place in a large pot
1/2 pound butter
Melt over medium heat and add
1/2 pound sausage meat
the chopped vegetables
Add
the chopped apple and the garlic
1 Tablespoon dried parsley
1 bay leaf, crumbled
1 teaspoon thyme
1 teaspoon sage
Stir to blend well, salt and black pepper to taste, and pour into the prepared pan.
Bake at 350° F for 40 to 45 minutes or until golden brown on top.


                        Hoppin' John

6 servings

Chop
1 onion

Place in a large pot
1 1/2 Cups dry black-eyed peas
1 pound ham hocks

the chopped onion
1/2 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
salt and pepper to taste


Cover with
4 Cups water or chicken broth

Bring to a boil, reduce heat to medium low and cook for 1 1/2 hours.
Remove ham hocks.
Cut the meat into pieces and return the meat to pot.
Stir in
1 1/2 Cups long grain white rice

Cover and cook until rice is tender, about 20 to 25 minutes.
Season to taste with salt and pepper.
Sprinkle over top
1 Cup Cheddar cheese, shredded (optional)
Serve with cornbread or Cornbread with Sausage.
 

                                                            ~~~
This was a holiday piece I wrote a few years ago for the CKUW radio show ‘2000 & Counting’ when we decided to chat about past Christmases… both good and bad.

I wish you all a very happy holiday season full of peace, health, joy and love.
And, of course, favourite foods.
Let's not forget television specials and Christmas music.

For those who don't know the story, the Christmas carol Silent Night was written in the nineteenth century because of a problem.      
In a small Austrian church the organ was broken and couldn't be repaired in time for the Christmas Eve Mass. So, in a couple of hours, Joseph Mohr and Franz Gruber created a simple song that could be played on the guitar.
It was called the song from heaven.
      
On Christmas Eve in 1914, the German soldiers singing Silent Night brought a touch of humanity to World War l. The British soldiers responded with another carol, The First Noel. For a few hours, peace returned, thanks to music.


The first year I was on the CKUW radio show 2000 & Counting, Older and Wiser I prerecorded our two holiday shows. That year the holidays occurred on Tuesday, the day we usually broadcasted, and we wanted to be home.
I taped each person telling a story and their favourite Christmas carol recording.
The segments filled the two hours easily.

Normally we did our shows live and, as our listeners knew, we did make mistakes. 
With prerecording, we were able to edit them. We sounded pretty good.

      
Maybe that's the problem with modern life.
We hear recordings and see shows that have had dozens of retakes.
Sometimes they show the bloopers.
It's pretty funny to see that even big stars make mistakes.
But, most of the time, all we only see a smoothly running show where everyone always says the right thing, the dinner is cooked to perfection and all problems are resolved with everybody hugging each other within a half an hour.

It can leave one feeling like he's been cheated or that he should try harder.


The first Christmas was a stinker.  Being in a big city with no available rooms is not fun. Add to that Mary was about to have her first baby in a barn with just a carpenter there to help.
I don't think any Christmas has ever gone according to plan.
And maybe Christmas just isn't supposed to be perfect.


A first Christmas away from all that's familiar can be rough.
Our first married Christmas was a big change.
Paul and I are originally from New York City.  Tons of people.
I came from a huge family - a first generation immigrant family.
My parents and their siblings couldn't get enough of each other.     
But, there we were in 1972, all alone in Surrey, British Columbia.
The two of us in a basement apartment watching Perry Como's Christmas Special.
It was something from home for us.
This was in the days before Skype. We hadn't seen our relatives for six months.    
When we watched Perry Como, it was good to know our folks were watching it, too.
For an hour, we were all together.
Then we went to bed for a long winter's nap.
     
The next morning we awoke hearing our puppy happily yelping and splashing in water.
No, he wasn't in a basin or a tub.
     
Surrey in those days was very rural. There were open drainage ditches running along the lengths of the residential blocks. The ditch in front of our house had gotten plugged. The rain had soaked our lawn and was seeping through three walls of our apartment. We were rapidly being flooded.

We piled things onto our bed.
The folks upstairs helped us carry everything else into their apartment.
Within a half hour water covered about two feet of our first Christmas tree.
We were safe and dry upstairs, sharing a cup of coffee.
Then we heard our phone ringing.
My folks had said they would call on Christmas Day.
If we didn't answer the phone, they would worry.
This was in the days before cell phones.
Our only phone was on the table in our apartment.
Our flooded apartment.

We braved the icy water and the risk of electrocution to answer the phone.
We wished my folks a Merry Christmas.
Keeping our teeth from chattering, we made small talk.
No mention of of our apartment suddenly becoming a wading pool.
What would've been the point of worrying them?


Living in British Columbia is just a memory.   
Perry Como's Christmas Specials are just a memory.
My parents, also, are just a memory.
But thanks to memories, we can enjoy a Christmas from the past.


During the holidays people often feel a bit down.
If this is your first Christmas after a major loss or change, be gentle with yourself.
Forget the rules. Do what will make it easier for you.

It won't be perfect.
So what?
It will be real… another Christmas memory.

Anna Sultana's Pasta e Piselli, Shrimp Carbonara, Tomato Bruschetta, and Bagna Cauda / Oh, Christmas Tree! by Margaret Ullrich

 

Happy December!
Somebody once said
Life is not measured by the number of breathes we take, but by the moments that take our breath away.
I’m wishing you a few breath taking moments this holiday season!
Stay safe and well!

It looks like the holiday season this year is going to be a return to December as it should be.
Gatherings, customs and food.  Yes, lots of food!

After our tree hunting adventure way back when, we gathered in a co-worker’s home, where she had a platter of cookies, and apple cider simmering in a huge slow cooker.
Ma would’ve been horrified.
All that work should have rewarded with more food.

This is how she would’ve done it.
Well, to be honest, she would’ve just gone to a lot and bought a tree.
Followed by a food spread with a bit more heft.


Hints:

About the Pasta e Piselli…
If you’re in a rush, instead of cooking the pasta separately you can place 2 1/2 quarts water in the dutch oven instead of 2 quarts, add the onion, etc. and proceed with the recipe.
When you add the peas also add the 1 pound elbow macaroni. Then cook, stirring occasionally, until the pasta is al dente.
Add the parsley, taste and season and add more water if you want, along with the oil.

About the Shrimp Carbonara…
For a little more flavour you could add a bit of garlic.
You could use evaporated milk or heavy cream instead of the cream cheese.
This recipe also works with strips of chicken breasts.
The sauce can be served separately so that each person can add as much, or as little, of the sauce and cheese as he wants.

About the Bagna Cauda…

It can be used as a dip for vegetables, such as roasted peppers, or, using olive oil instead of butter, as a hot salad dressing.
For a bit of crunch you can add chopped walnuts.
Don’t dip bread into the pot until everyone has had his fill. Bread would absorb too much of the sauce.
It can also be served over polenta and sprinkled with Parmesan cheese and pepper.





                        Pasta e Piselli

Chop
1 large onion

In a large pot place
4 quarts water
salt to taste
Bring to a boil.
Add
1 pound elbow macaroni
Cook, stirring occasionally, until the pasta is al dente.
Drain and set aside.

WHILE THE WATER IS BOILING:
Place in a dutch oven
2 quarts water
the chopped onion
Bring to a boil, then lower heat and simmer 30 minutes.
Add
1 pound peas
Continue to simmer for another 10 minutes.
Add
1 Tablespoon dried parsley
Taste, then season with salt and pepper.
Add the cooked pasta, mix well and drizzle olive oil over the top.



                        Shrimp Carbonara

Serves 4

Chop
4 slices bacon

In a large pot place
2 quarts water
salt to taste (optional)
Bring to a boil.
Add
1/2 pound spaghetti
Cook, stirring occasionally, until the pasta is al dente.
Drain and set aside.

WHILE THE WATER IS BOILING:
Place the chopped bacon in a dutch oven and cook until crisp.
Remove bacon from skillet with slotted spoon and drain on paper towels.
Drain bacon drippings, reserving 1 tablespoon in the pan.
Add
1 pound large shrimp, uncooked, deveined and peeled
Cook and stir on medium heat 5 minutes, or until the shrimp turns pink.
Stir in
1/2 - 1 Cup frozen peas or mixed vegetables or broccoli
Cook 1 minute.
Add
1 Cup cream cheese
1/2 Cup milk
Cook and stir 5 minutes, or until the cream cheese is melted and the sauce is thickened.
Do not let the sauce come to boil.
Add the drained spaghetti to the dutch oven.
Mix lightly and add
1/4 Cup grated Parmesan cheese


                        Tomato Bruschetta

Stem, seed and dice
4 large ripe tomatoes

Mince
2 cloves garlic

Place in a small bowl
the diced tomatoes and the minced garlic
salt and pepper to taste
1 Tablespoon extra virgin olive oil
Mix well.

Cut into 36 slices
1 baguette
Place the slices on a large cookie sheet.
Brush bread slices with
1/4 Cup extra virgin olive oil
Broil under preheated broiler until toasted.
Remove from heat and place slices on a platter.
Top slices with the tomato mixture.
Garnish with chopped fresh basil (optional)

                        Bagna Cauda

Finely chop
4 cloves garlic

Place in a saucepan
1/2 Cup butter
the chopped garlic
2 cans anchovies fillets, including the oil
3 Tablespoons extra virgin olive oil
Fresh pepper to taste.
Stir and cook gently for 10 minutes.
Serve with raw or slightly blanched sliced vegetables and crusty bread.


                                                            ~~~
For another broadcast of our CKUW radio program ‘2000 & Counting’ we planned to reminisce about when we had gone out into the woods to chop down a Christmas tree.
Yes, this was, and is, a popular Winnipeg Christmas tradition.
And, yes, in Manitoba it can get cold enough to make trees brittle!


God, it was cold.

I didn't know it could get that cold.
I didn't know I'd ever be stupid enough to be outdoors in that kind of cold.
I didn't know I'd been stupid enough to marry someone stupid enough to work with people stupid enough to be out in that kind of cold.

It was December in Winnipeg.

Paul and I had grown up in New York City. There people went to an empty parking lot where the trees had magically appeared, like the pre-wrapped ground beef at the local supermarket. No questions asked. No one wanted to get too personal with an ornament that would be out with the trash in a matter of weeks.

At the New York parking lot we'd browse, find a tree we liked and switch the price tag with the cheaper tree which no one liked. Then we'd carry the tree to the clerk, who gave us the fish eye as he noticed the fullness of such a good find, sighed and took our money. The whole deal was done in ten minutes. Another Christmas had begun.

Apparently, that isn't good enough for Winnipeggers.
Oh, no, they have to get down and dirty with their holiday bushes.


I'll never forget how happy Paul was when he came home and told me we'd been invited to join his co-workers, a group of Winnipeggers, for a real, old-fashioned Christmas experience. If I'd had a clue I'd have realized that giving birth in a barn, unaided, would've been an easier old-fashioned Christmas experience.
We were going to chop down a real Christmas tree, just like our ancestors.

Well, my parents are from Malta, a sunny Mediterranean island. It just wasn't in my genes to know how to dress for a freezing, miserable, forced march through a blizzard-hit forest. The windchill - which I still didn't understand - was in the exposed skin can freeze in 2 minutes range.

That didn't sound good, so I said, Thanks, but no thanks.


Somehow Paul convinced me that his entire future career prospects, our unborn children's college fund, our grandchildren's lives and our golden years' security and comfort would all go up in smoke if I didn't join in the mighty tree hunt.

His Jewish co-workers were going. Everybody, even that ditzy receptionist who always dressed like a showgirl wannabe with skirts up to there, was going.

So, we were going.


God, it was cold.

I thought I had dressed warmly.
That fink, the ditzy receptionist, showed up looking like the Michelin Man. She was ready to march to the North Pole for the perfect tree, if necessary. So were the three other women co-workers. The other wives - who all knew better - had begged off. One was even pregnant. Or so she said.

I was alone with four career women who were full of the 1970s I am woman, hear me roar career fever. While they talked shop I felt as welcome as a lump of coal in a kid’s Christmas stocking.

The Jewish co-workers - who I had hoped would keep the tree hunt frenzy within limits - had turned into lumberjacks. They were also ready to march to the North Pole for the perfect tree, if necessary.

After walking five minutes I couldn't feel my toes. We hadn't even gotten out of the parking lot. I was doomed.

I didn't know it could get that cold.
We marched. Finally, someone approved of a tree. The men chopped. The tree crashed. The branches that hit the ground broke off the tree.

I said, The bare side could be placed against a wall.

The heat from their glares should have restored my circulation. It didn't. We marched. Someone approved of another tree. The men chopped. The tree crashed. It broke.


God, it was cold.

We were doomed to spend all day wandering like Flying Dutchmen on a quest to find the perfect unbreakable tree. The lot was littered with other broken felled trees. Some trees had landed across their comrades in a criss-cross pattern that looked like a cradle.
A cradle, something soft, something to receive and hold...

Hold it… something to catch a damn tree!

Dripping snot and tears had frozen my mouth shut. If I'd had the equipment I would've written my idea in the snow. I slapped my face trying to restore circulation to my lower jaw. Finally my lips parted. I clutched Paul's arm.

Cradle... tree... cradle, I mumbled and criss-crossed my arms.

The women thought I was pregnant and wanted a homemade cradle. Thank God, months of marriage, misery and love had united Paul's mind to mine. Months of marriage had also taught us that Paul was no carpenter. He knew the homemade cradle idea was bunk. Paul caught on to my pantomime and told the others of my plan.

Someone approved of another tree. It could land on four broken trees. The men chopped. The tree landed on its fallen comrades. It survived.
We marched. Someone approved of another tree. It, too, survived.

Christmas was saved.


God, it was cold.

I didn't know it could get that cold.
I couldn't believe it.
Some fool was planning the next year's tree chopping expedition.