A season filled with such joy is also filled with unending errands, parties and dinners.  Tonight I’ll be making a double-header at my office Christmas party (yes, we still call it a Christmas party!) and the Joint Services Military Ball.  Sometime this afternoon I’ll be transformed from a black-clad girl to a princess in red. [...]]]>

A season filled with such joy is also filled with unending errands, parties and dinners.  Tonight I’ll be making a double-header at my office Christmas party (yes, we still call it a Christmas party!) and the Joint Services Military Ball.  Sometime this afternoon I’ll be transformed from a black-clad girl to a princess in red.  Oh, what joy! (can you hear the sarcasm?)

Try as I might, I could not back out of the ball.  The Husband wouldn’t hear of it.  He doesn’t expect much, but unfortunately a woman on his arm at this silly thing is a requirement.  I’d rather be anywhere else than at a military ball with a bunch of  giddy little girls wearing last year’s prom dress.  I’m too old for this.  Give me a real military ball and I’ll be happy to go (but still be bored).

Anywho, this week’s barefoot recipe was chosen by Bethany of This Little Piggy Went to the Market.  This recipe was absolutely delicious.    I even tried bribing The Husband with this dinner to forget he was married tonight… alas, it did not work.  Of course, I didn’t have all of the ingredients so I improvised a little.

Coq Au Vin (Whiskey Style)
Ina Garten, The Barefoot Contessa

2 T olive oil
4 oz bacon or pancetta, diced (I used bacon)
1 (3-4 lb) chicken, cut into 8ths (I used boneless, skinless breast)
Salt and pepper
1/2 lb carrots, cut diagonally in 1″ pieces
1 yellow onion, sliced
1 t chopped garlic
1/4 c Cognac or brandy (I used one of those airplane bottles… no idea how much that was)
1/2 bottle good dry wine, such as Burgandy (I used a white Pinot Grigio because that’s what was open)
1 c good chicken stock, preferably homemade (straight out of a bottle, dude.)
10 fresh thyme sprigs (I used about 1 T dried)
2 T unsalted butter, at room temperature, divided (I used 1 T)
1 1/2 T flour
1/2 lb frozen small whole onions (I just realized I forgot to use these)
1/2 lb cremini mushrooms, stems removed and thickly sliced (we don’t do fungus… sorry, we used green beans instead)

Preheat oven to 250 degrees.

Heat olive oil in a large dutch oven.  Add bacon and cook over medium heat for 8-10 minutes, until lightly browned.  Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry.  Liberally sprinkle both sides with salt and pepper.  When bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly.  Remove chicken to a plate with the bacon and continue to brown until all the chicken is done.  Set aside.

Add the carrots, onion, 2 t salt and 1 t pepper to the pan and cook over medium heat (I thought this was a lot of salt so I left it out) for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned.  Add the garlic and cook for 1 more minute.  Add the cognac and put the bacon, chicken, and any juices that collected on the plate into the pot.  Add the wine, chicken stock, and thyme and bring to a simmer.  Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink.  Remove from the oven and place on top of the stove.

Mash butter and flour together and stir into the stew.  Add the frozen onions (or green beans while totally forgetting about that pesky bag of frozen onions!).  In a medium saute pan, add the remaining 1 T butter and cook the mushrooms over medium-low for 5 to 10 minutes, until browned (or boycott fungus like me and save yourself from more dishes!)  Add to the stew.  Bring the stew to simmer and cook for another 10 minutes.  Season to taste.  Serve hot with mashed potatoes.

I’ve distanced myself from my guyfriends of years gone by.  I’ve never been [...]]]> A Soldier’s Wife and I were exchanging emails a while ago and in doing so, I reminded myself of who I was before I married The Husband.  I’m a tomboy at heart, but somehow in the mechanics of my marriage I’ve become a lady.  

I’ve distanced myself from my guyfriends of years gone by.  I’ve never been a girl’s girl, but a guys girl through and through.  I’ve often found myself thinking of the petty silliness of females and not understanding.  Always the voice of reason for my guys, I’d be the foundation of reason, center of attention and the insta-friend to their girlfriends.  

Of course, The Husband was met with much contention.  I can’t repeat what my guys told The Husband when they met.  It’s crude, but very funny considering The Husband has the last laugh.

Out of respect to my marriage, I find myself trying to form more friendships with women than men.  Strangely enough, the women I’ve become closest to are older than me.  Two of my five close girlfriends from North Carolina are 12 and 15 years older than me.  The Lovely Co-Worker here in Kansas is 20 years older than me.  The other friends are “older” in their mentality.  The Columborican is my age, but speaks on a level far beyond her years.  The Left Arm is also my age, married to a man nine years her senior and also speaks well past her age.

I find myself missing friendships with men.  Men are simple.  They say, “I want to do XYZ” and I take them at their word.  There isn’t underlying content peeking out of the subtext of our conversation.  It’s out there in the open.  Sugarcoating: not required.

Often in the case of single airmen and soldiers that find themselves at my doorstep, I’d take them in and find a bond with them that reached beyond the confines of girlfriends.  Guys can handle the truth, they hear what’s being said and run with it.  I’ve dissected every guy friendship I’ve had, and have now.  There aren’t impure motives involved in these friendships, it’s who I’m comfortable with.  

Obviously, I’m an outspoken person.  As the years roll by I’ve learned to handle situations in various manners.  I adore and love each and every one of the (very few) girlfriends I’ve allowed into my life.  The girlfriends I have scattered across the globe are strong women, who, like me, have moments of insecurity and doubt, but have managed to grow beyond pettiness.  We have real conversations about real things.

I can hold my own in a conversation amongst guys, including the vile remarks that flow from the lips of the flightline plucked men.  I don’t demand that guys behave a certain way simply because there’s “a lady in the midst.”  They know I’m a lady, they know who I’m married to, my dedication to that man and our marriage.  I also know that a person would not be introduced to my life through The Husband that he didn’t deem a good guy.  

I’ve changed a lot since marrying The Husband.  The friendships I carry along in my own personal rucksack are precious to me.  One thing is certain, I will always be a guys kinda girl.

As a child, Mom would wake The Brother and I at the crack of dawn to go to The Farmer’s Market on occasional Saturday mornings.  Of course, it was torture to wake at 5:00 a.m. to get some produce.  I mean, seriously, mom… the roosters weren’t even awake yet!  (Note: I grew up in The City- we [...]]]>

As a child, Mom would wake The Brother and I at the crack of dawn to go to The Farmer’s Market on occasional Saturday mornings.  Of course, it was torture to wake at 5:00 a.m. to get some produce.  I mean, seriously, mom… the roosters weren’t even awake yet!  (Note: I grew up in The City- we didn’t have roosters and I don’t recall ever seeing a rooster until adulthood.)  Once at the Market, The Brother and I would each be treated to a honey stick.  Do they still make those,  the tubes of flavored honey?  As soon as we had our paws wrapped around watermelon or grape flavored honey, we were good to go.  The more disgusting the flavor- the better.

The Market became a part of me.  I used to crave going to the market to see the ethnic selections available, local fresh produce, smell the City (think smoked BBQ, roasting coffee and river water).  This is over 2o years ago, when the local Grocery didn’t have an aisle labeled “Asian” or “Hispanic.”  If you wanted rice noodles, prosciutto, fresh tortillas, hummus… you had to go to the Farmers Market.

When The Husband and I found out that we were moving from North Carolia to 45 minutes from my beloved city, I talked incessantly about going to the City Market on Saturday mornings.  I regaled him with stories of my childhood; the Flag store up the street, the BBQ joint in the terrace, and the stench aroma of the Mediterranean market.  Fortunately, for The Husband’s sake, he gets all of his beauty rest on Saturday mornings because we have a wonderful Farmer’s Market here in town.  Local farmers truck in all sorts of produce and flowers.

The past Saturday, The Husband slept a little late and we didn’t get to our local Farmers Market until most of the produce had been picked over.  There were some beautiful eggplants, though.  I snatched one up along with a handful of shallots and a bunch of fresh peonies.  Getting The Husband to eat eggplant isn’t as difficult as it was in years past.  Now, I can cleverly disguise it in Eggplant Parmesan or this wonderful little Mediterranean dip called Babaganoush.  I dare you to try it.  It’ll make an eggplant lover out of anyone and it’s a no-fuss snack or light dinner for a hot summer night.

Babaganoush
Delta Whiskey Original Recipe

1 eggplant (about 1 1/2 lb)
3-4 T Tahini paste (ground sesame seed, found in sauce aisle at the grocery)
1 1/2 t cumin
2 T olive oil (more for drizzling)
Zest of 1 lemon
Juice of 2 lemons
Salt and pepper to taste
Small handful flat-leaf parsley
2-3 cloves garlic (3 makes it spicy), peeled
Serve with: Pita Bread or fresh vegetables for g-free

Preheat the oven to 450 degrees.  Prick the eggplant skin several times to allow steam to escape.  Place the eggplant on foil lined baking sheet, throw it in the oven… slam the door closed and go swim or do something fun and summery.  Bake the eggplant for about an hour, hour and quarter until the skin is blackened.  Let stand 15 minutes.

While the eggplant is cooling enough for you to handle it, start making the sauce.  In the bowl of a food processor, throw in the remaining ingredients.  Pulse about 10-15 times until smooth.  The eggplant should be approachable by now.

Cut the ends off of the eggplant (but don’t cut too much out, you’re going to want all you can get).  Cut the eggplant lengthwise and scoop out the seeds with a serrated spoon (the seeds make this dish bitter, so get them out).  With the serrated spoon (grapefruit spoon) gently pull the eggplant away from the skin and place the good bits in a sieve.  Discard skins.  Push the good bits of eggplant into the sieve to get a little moisture out then throw it in the food processor and pulse until smooth.  Transfer to a serving bowl and drizzle with additional olive oil.

Serve with pita triangles or sliced English cucs.

The Puerto Rican bought me an ice cream maker for my birthday three years ago.  I was so excited I could hardly stand it.  I had visions of making ice cream every weekend, knowing that homemade ice cream is superior to anything purchased.  Our first attempt was vanilla.  Things didn’t go too well, the “custard” [...]]]>

The Puerto Rican bought me an ice cream maker for my birthday three years ago.  I was so excited I could hardly stand it.  I had visions of making ice cream every weekend, knowing that homemade ice cream is superior to anything purchased.  Our first attempt was vanilla.  Things didn’t go too well, the “custard” wasn’t hardening or showing any signs of thickening.  The Puerto Rican and I didn’t want to write the ice cream off as a failure, so we chopped up some fresh strawberries and started dropping them in the ice cream maker as it was churning.  No big deal.  The manufacturer’s instructions declared that this was the time to add goodies to the custard.  Unfortunately, the strawberries and unhardened cream mixture  overflowed while we were in the dining room eating dinner… and burned out the motor!  

We replaced the maker and tried again.  This can’t be hard.  People have been making homemade ice cream for decades, if not centuries.  I think two crafty women can figure it out, right?  Right?  Wrong.  We attempted vanilla again because we figured this would be the easiest to make.  Still we made scrambled eggs, non-thickening, almost popsicle consistency custard.  The Husband and Columbian occasionally waltzed through the kitchen making snarky comments about two grown women being defeated by the enemy ice cream maker and thanking God that we couldn’t deploy with them.  After all, if we can’t figure out a contraption such as the ice cream maker… what else could we not figure out?  All fun aside, we failed again.  

There were a few more attempts over the years, but each one was met with absolute failure.  I gave up.  When we moved from North Carolina to Kansas I strongly considered putting the maker in the “donate” pile.  After all, what use is it to me?  It was just one more thing to pack up and find room for in the new house.  I gave a deep sigh, wrapped it up, dropped it in a box and brought it with me.  When I unpacked at the new house, I put it in the most unused cabinet (you know the one, above the fridge).  Out of sight- out of mind.  

Last month, The Husband went to the prestigious Air Force Academy to purposely jump out of planes.  As all MilWives know… the chow hall, uh yeah.  Nasty.  The Chow Hall is filled with congealed eggs, vats of instant mashed potatoes, overcooked green beans… bleh.  No respectable MilWife would stand for what The Husband did to me when he came home.  He went on… and on…. and on… about this stupid pistachio ice cream at the Chow Hall that was amazing.  ”Would you pleasepleaseprettyplease make me pistachio ice cream honey?  Please?  I know you hate the ice cream maker, but you can’t let something like that defeat you.  You are strong.  Wonderful.  You. Can. Win!”  Uh, huh.  After 7 years, the man knows how to challenge me.  You’re telling me the Chow Hall served up something that was so wonderful you want me to make it!  Oh, it’s on baby.  It’s on.  

I dug the ice cream maker out of the cabinet, took the (oops) packing paper out of the canister, washed it up and stuck it in the freezer.  I did a dance similar to the one Rocky does before a big fight.  Grabbed the pistachios, and shelled… for an hour.  (Dude- you still owe me a manicure!)  I must have repeated 1,000 times that day as a mantra, “I will not be defeated.  I will not be defeated.”  Well guess what!  I did it!  The Husband and The Mom believe that I have absolutely no patience.  My pistachio ice cream begs to differ.  Of course, I had to research it, and trusty old Epicurious came to my rescue, once again.  Now that I am an IceCreamMaster… I’m making chocolate pudding ice cream today.

Pistachio Ice Cream
Epicurious

1 c unsalted pistachios (I couldn’t find unsalted)
3/4 c sugar
2 c milk
1/2 t almond extract
4 egg yolks
1 c cream
3/4 c pistachios, toasted, coarsely chopped

Finely grind 1 cup pistachios and 1/4 cup sugar in processor. Bring milk and ground pistachio mixture to boil in heavy large saucepan. Remove from heat. Mix in almond extract.

Whisk egg yolks and remaining 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return custard to saucepan. Cook over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 10 minutes (do not boil). Strain into large bowl.  (So, The Husband was in the kitchen when I strained this, I asked him to chuck the strained particles in the trash and he balked.  He made me mix them in with the ice cream, and it was pretty good.)  Chill until cold, about 2 hours.

Stir 1 cup whipping cream and chopped pistachios into custard. Process mixture in ice cream maker according to manufacturer’s instructions. Transfer to container and freeze. Ice cream can be prepared 3 days ahead.

Yesterday was The Lovely Co-Worker’s birthday. The Lovely Co-Worker has been on a very strict healthy lifestyle eating program since February (and I swear she looked great before, even more stunning now) and hasn’t had a drop… not a single sweet nibble of sugar since she started this healthy lifestyle way of eating.  So I had [...]]]>

Yesterday was The Lovely Co-Worker’s birthday. The Lovely Co-Worker has been on a very strict healthy lifestyle eating program since February (and I swear she looked great before, even more stunning now) and hasn’t had a drop… not a single sweet nibble of sugar since she started this healthy lifestyle way of eating.  So I had to ask, “What do you want in place of a birthday cake this year, or are you going to eat cake?”  She said, “I think I might have a small slice.  It’s my birthday after all.”  “Well, if you were going to eat only one slice of cake this year what kind of cake would you want?”  I inquired.  “Chocolate.  With chocolate frosting.  Definitely”  she responded.

Mission: Orgasmic Chocolate Something to Celebrate Lovely Co-Workers Birthday.

The Lovely Co-Worker is a beautiful woman who has the ability to make you smile when you walk in the room.  She’s one of those women who is elegant and sophisticated, yet down to earth.  I racked my brain trying to find something that would be appropriate in depicting how I see her.  Of course, there’s been no shortage of decadant, mouth-watering, chocolatey, goodness to choose from these days.  I finally decided on rich chocolate cupcakes with chocolate, butter and cream cheese frosting.  Well, if you’re going to eat sugar once this year, it had better be good!

My passion in life is baking.  I’m a snob though.  I only like to share my baking with those that I love.  I consider it a present almost.  A gift of my heart.  When The Husband was working long days on the flight line, I’d bake a million things and send them off to the squadron to share.  About two years ago The Husband and I were at a barbecue and one of the guys in the squadron tells me I have to give his wife the recipes for the cookies I sent the other day.  There were several men around, and in true military mentality the men start goading, ‘why’d you bake him cookies and not me?,’ ‘am I not good enough for your cookies?,’ ‘what’s so special about him that he got cookies and I didn’t?’  Hmmm.  Interesting that I should pack a box full of cookies, place them on the kitchen counter with a note requesting that The Husband take them to the squadron and share - and only a couple of the people in the group know what’s going on.  Poor, poor Husband.  I turned to him with a look on my face (you know the one, right eyebrow raised, lips straight with just a slight up-curve) and asked “What have you been doing with all of those cookies?”  Of course, some things are better discussed in private.  The Husband is a big man; tall, rock-hard muscle, and facial expressions that can make you cower in fear. In short, he’s incredibly intimidating.  Although I’m not proud of this, I have the ability to make the man shake in his combat boots.  He’d rather deploy than upset me and he thought he’d really upset me.  When we got in the car that evening there was silence.  Then, the rambling defense, ”I don’t want to share with people I don’t like.  I don’t want to give my beautiful wife’s hard work away to a bunch of lazy bums that do nothing but cause me heartburn.  You can’t be mad.  I did it because I love you, and I don’t want to share you… any of you.”  What’s the response to that, especially when equally guilty?  I guess it’s a family trait.  Share with those you like… the rest be damned.

Luckily, The Lovely Co-Worker is very loved, and I desired to share with her on her birthday (and any day).  These cupcakes are a beautiful bite of airy texture, rich dark chocolate, mocha, almond flavor with a creamy smooth finish.  Share if you wish, or be a hoarder like The Husband.

**not gluten free**

Dark Chocolate Cupcakes
Adapted from A Whisk & A Spoon

4 oz dark chocolate, coarsely chopped
1/2 c brewed espresso
1 1/4 c flour
1 t baking soda
1/2 t salt
1 c butter, softened
1 1/4 c sugar
1/4 c dark brown sugar
2 eggs, separated
1/2 t vanilla extract
1/2 t almond extract
1 c buttermilk
Frosting:
8 oz cream cheese, softened
1/2 c butter, softened
4 oz dark chocolate, melted & cooled
1 lb powdered sugar
2-4 T heavy cream

Preheat oven to 350 degrees.  Line muffin pan with cupcake liners.

Beat egg whites until stiff; set aside.

Sift flour, baking soda and salt into a medium bowl.  Set aside.

Melt chocolate and espresso in a small saucepan.  Set aside to cool.  What, were you not expecting to wash dishes?

In a stand mixer or large bowl, cream the butter and sugar together until light and fluffy.  Add egg yolks, one at a time mixing well after each addition.  Add vanilla, almond extract and chocolate mixture, beating until combined and smooth.  Alternately add flour mixture and buttermilk.  Fold in egg whites.  Drop in to lined muffin tins and bake for 20-25 minutes until a toothpick doesn’t pull anything else out with it from the center.

Let the cupcakes cool in the tin for a few minutes then transfer to a rack to cool completely.

To make the frosting, beat the butter, cream cheese and chocolate together until well combined and fluffy.  Change your mixer speed to low and slowly add the confectioner’s sugar.  Add heavy cream, 1 tablespoon at a time until the frosting takes on a creamy consistency.

I would usually make these beautiful by piping on the frosting in a decorative way, but since these are so airy, I wanted to make sure that I locked in all the moisture, so I old-schooled the frosting.

Makes about 24 cupcakes, because I’m not doing all of those dishes for 12 friggin cupcakes!  Store in the refrigerator in an airtight container.

The Husband and I eat copious amounts of soup; but even I will admit that the thought of chili in the dead of summer is almost repulsive.  Unless, of course, it’s Green Chili with Pork and Hominy.  The flavors in this chili are so fresh and vibrant, it tastes good all year round.

Growing up Mom [...]]]>

The Husband and I eat copious amounts of soup; but even I will admit that the thought of chili in the dead of summer is almost repulsive.  Unless, of course, it’s Green Chili with Pork and Hominy.  The flavors in this chili are so fresh and vibrant, it tastes good all year round.

Growing up Mom only made one chili… which is fabulous and remains my go-to chili recipe.  How naive was I to think that everyone made the same chili and only my grandmother made “bad” chili.  Mercy.  I’ve served this several times while entertaining and the reaction is always the same give me the recipe… NOW! Last year I served this for our Christmas Open House and one of The Parent’s lifelong friends who is an incredible cook almost knocked me out trying to pry the recipe from my lifeless paws.  Occasionally when I’m in a not-so-bad OCD mood, I’ll use one can white hominy and one can golden hominy… and it’s equally good.   I do hope you’ll try this chili, no matter how hot it is where you are.

This recipe comes from Epicurious, but it’s been changed a little. I’ve added my (comments).

Green Chili with Pork and Hominy
Epicurious

1 medium onion, quartered
2-4 jalepenos, stemmed & quartered
2 cloves garlic, peeled
1 3/4 c chicken stock
1/4 c vegetable oil
1 1/2 lb ground pork
1 t ground cumin
Salt & pepper to taste
2 (14 oz) cans white hominy, drained & rinsed
Handfull fresh cilantro, chopped
Serve with:
Shredded cheddar
Sour Cream

grind your own, you won’t have excess fat and the flavor is actually better.)

Add remaining 3 tablespoons oil to pot and heat over moderately high heat until hot, then carefully add purée (it will spatter), cumin, and salt. Cook, stirring frequently, until mixture is thickened and most of liquid is evaporated, about 10 minutes.  (The puree will become paste-like and utterly delicious.  Don’t skip this step- you’ll regret it.)

Add pork, hominy, cilantro, and remaining 1 1/4 cups broth and simmer gently, uncovered, stirring occasionally, 10 minutes. Serve chili sprinkled with cheddar cheese and a dollop of sour cream.

Decorated Dining Room (The Freezer isn't staying in the dining room)

 I know I need to vacuum, especially after three cakes [...]]]>

Yesterday was the beginning of my 27th year on this great earth.  The husband spent the day avoiding me making me think he’d forgotten my birthday.  I came  home to a wonderful surprise though…

Decorated Dining Room (The Freezer isn't staying in the dining room)

 I know I need to vacuum, especially after three cakes yesterday.  I had a wonderful ice cream cake at work from The Lovely Co-Worker… who also brought me the most beautiful pink roses from her garden.  My mom made my favorite childhood cake, devils food with fluffy white icing.  And The Husband made the masterpiece above which is angel food (yum!) with lemon frosting.

On the table is my wonderful new meat grinder (thank you Gomer Pyle and Radar… mommy loves you too!), book, CDs, Movies, TV Show and a beautiful pair of earrings from The Grand-In-Laws.

Cards from my loved ones arrived!

Cat Sized Deep Freeze

I try to incorporate peanut butter into deserts because it seems less guilty than standing at the pantry door with a spoon and jar of peanut [...]]]> I have a mild obsession with peanut butter.  I actually have to go months without eating it because I have a tendency to eat all of it. 

I try to incorporate peanut butter into deserts because it seems less guilty than standing at the pantry door with a spoon and jar of peanut butter.  This isn’t one of my favorite peanut butter recipes, which shouldn’t be surprising considering I only recently started to like jam and bread with my peanut butter sandwich. 

The Husband isn’t complaining though!

Peanut Butter and Jelly Bars
Barefoot Contessa

1 c butter, softened (I only used 1/2c)
1 1/2 c sugar
1 t vanilla
2 eggs, at room temperature
3 c flour
1 t baking powder
1 1/2 t salt
1 1/2 c raspberry jam (I used 10 oz raspberry and 8 oz strawberry)
2/3 c salted peanuts, chopped

Preheat the oven to 350 degrees F.

Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

 

We served this with a scoop of vanilla ice cream that cut a little of the richness.  Even using half the butter, these bars were very rich and very sweet.