A college kid (me) asked that once. “Eight slices.” I asked again, for the table, how big is the pizza? Eight slices.
Student money is hard to come by and I knew that eight slices of an eight-inch pizza was different than eight from a 20″ that would feed all of us. It all worked out.
Now I’m wondering if my dog thinks she has more food if I slice/chop it smaller, or whether she’s asking for pizza by the slice.
Think about it. Cheers from Dee and the Hip-Less Wonder Dog Zoe
Posted in Editorial
Tagged college kid, dog food, food, inch pizza, pizza, pizza by the slice, restaurants, student money
As I only went to games in the middle of winter in a northern state, I’ve never been to a tailgate party before. This weekend will mark my first.
The instigators have a block of tickets and guests each have an assignment. Mine is a side dish but I’m adding an appetizer while meats are on the grill. No rocket science here, but I did think about what would stand up to heat or rain and be easily consumed.
Dee’s celebration coleslaw was devised for July 4 and changes each time. Our nephew, now ten, would only eat frozen chicken “tenders” and he loved it. Any way to get a healthy food, calories and veggies into that boy was welcome. This time I’ll shred a small head of red, and green cabbage, carrots, and add radishes for color and tang. Salt, pepper, celery seed and I just add enough Ranch dressing (my husband’s favorite) to bind it together.
Then I’m making the old stand-by, spinach balls. I figure I can bake them beforehand and keep them warm, bring some toothpicks. Just google that one. Spinach, parmesan cheese, eggs, butter, bread crumbs and seasonings. I figure it’ll make six dozen and I’ll freeze half for another use and bake them later.
Marrying into a family tradition when our Thanksgivings were for a family of six to joining a party of over sixty was daunting but I started bringing things that were not on the dinner table or the lavish dessert spread (it is the South, after all).
I began with a simple Boursin cheese spread and crackers that changed every year depending on what herbs were on hand. That went on the kitchen table mostly for after-dinner snacks. Then I added spiced almonds and cashews (Epicurius, 1991) for the table. The guys watch the A&M game and gals congregate in the kitchen in the afternoon, then leftovers come out about six hours after “dinner” and everyone chows down again before the kids entertain or something else happens that keeps folks entertained until late in the evening.
Cousin Val the Vet used to spay or neuter a local stray cat some years, teaching the kids responsibility for animals, We have nothing but praise for her, as she took out our dog’s hips as a pup and Zoe is now about to be ten years old. She said we’d never get health insurance for Zoe, we do not have it, but I think of it the other way around. As she ages she’ll never have hip problems!
Old, easy family recipes are the way to go for many occasions. As an out-of-towner I’m not supposed to bring anything to Thanksgiving. Guys don’t bring or do anything but nap in front of the TV after the Big Game.
Over the years I’ve added, always deferential to my elders. I taught the kids to make Boursin, still bring the nuts, added spinach balls and gave that recipe to a new wife because everyone loves them.
Then I even brought in my northern and Canadian heritage and added mincemeat tarts to the Southern dessert panoply. Last year I added a brussels sprout and cauliflower gratin that even went on “the line” as this is a buffet. With over sixty people this is not plated service.
It’ll probably never happen again but a couple of years ago all the “grands” which are first generation grandchildren to the hostess with the mostest, laid down in a darkened, quiet living room. Jim was having back problems so laid on the floor, I laid on the sofa, and the others drifted in and we spent an hour or so telling childhood stories and enjoying time together.
When I think of young people getting married, I know that as of this week colleague Robin (my husband is Batman) has flown the coop. They’ve a lot of kitchen stuff on their registry and I figured they’d think of us when they use our gift. They have many years of joining each others’ families for weekends and events. I hope they have as fond memories as I do about the family I joined.
Cheers and say hello to your in-laws! Dee
I’ve only seen it once, with mainly military planes but they won’t be here this year for the Air Show due to Congress and the sequester.
I enjoy “practice” because the pilots can go outside the box a bit. During the event it’s all routine. While I’ll miss the F-18’s and Osprey these old planes and their pilots, of course, are putting on a good show.
Every once in a while a seagull flies by and I marvel that they can do quietly (albeit with plaintive cries) what we need loud engines to emulate.
It’s a dogfight without the guns, it’s Snoopy being the Red Baron and Robert Redford playing The Great Waldo Pepper all rolled up into one. And we have a birds’ eye view of it all.
I know, m-i-l, it would have been cheaper to have no view and buy tickets to the event. But we’re saving you a front-row seat, one you bought and covered for us. It’s only one weekend a year and we may enjoy this view another 363 days.
Have a great summer weekend! I’m going to try my usual Friday “pizza night” homemade pie with perhaps some chorizo and nice melty cheese and perhaps roasted peppers. If it goes wrong I’ve some Romaine hearts and can make a nice salad instead. I know my dough will rise and be perfect as always. You have the recipe. Oh, I’ve a roasted chioggia beet from the other day. Thinly sliced, it’ll be great on pizza! Cheers, Dee
Posted in Editorial, Recipe Ideas
Tagged air show, aviation, birds eye view, food, great waldo pepper
I do have nightmares from time to time, but daymares are few. One is with Sandra Lee talking about her new “novel” on the Today show.
We all know she’s hanging out at the Governor’s mansion in NY with Andrew Cuomo. I know because I used to live right across the street when his father was in office.
What you don’t know is that a Houston crew set up for a photo shoot a few years ago and asked her to pick up the slotted spoon. There was a solid and a slotted spoon beside her and she didn’t even know what a slotted spoon looked like.
Yes, we want this woman to tell us how to cook out of cans and frozen stuff. Then write a thinly veiled “novel” of her life to date. Sorry Amazon, you can count me out for that order. Free shipping? No thanks. Cheers and cook real stuff, Dee
Posted in Editorial
Tagged amazon, andrew cuomo, author?, food, new novel, sandra lee
Because I like to cook and take care of people, and animals, I try to help out those who are moving. I know what a pain it is to move, and always leave toilet paper when moving out because it’s tough driving all day, drinking water and soda and finally getting to your new home.
I may greet a new neighbor with a pot to cook in, a box of pasta and homemade sauce. This week I took care of a dog and made a cold plate for his owners. I made a meat loaf with aged local cheese, potato salad with ancho chili in the mayo/sauce, sliced tomatoes with olive oil and fresh oregano. What else? Something with pesto. Ah yes, it was a fresh corn on the cob and tomato salad with pesto.
I got their keys and placed two assembled plates in their refrigerator, plus a six-pack of local beer. I also left the traditional bread, salt and wine for a new home with a card and a quote from the 1946 movie “It’s A Wonderful Life” that starred Jimmy Stewart and Donna Reed.
Years ago I was forced to learn how to walk with a book on my head, and all about silverware and which fork to use. Today, I find that people honk their horns and try to run me and my elderly dog over and I believe they either never learned manners or forgot them entirely.
My husband grew up in the great state of Texas and says “yes, ma’am” and “thank you, sir” every day. He opened my car door, took my hand and never let go for 11 years now. Yes, a man opened a car door for a first date. Imagine that. He’s taken, gals.
When someone moves in next door, bring over that bundt cake. Offer to take care of their dog while the movers are there. I love cats, too but they’re a different story and would be better locked in a bathroom.
n-e-i-g-h-b-o-r is a word we need to remember. I only remember to eat from the outside in and the dessert fork/spoon may be horizontal across the back of the plate. My husband doesn’t know Tiffanys’ Table Manners for Teenagers but I do. I still bet I can walk across a room with a dictionary on my head. If he needs a clue all I have to do is nod or pick up the correct utensil. He does calculus in his head. I cook and know manners.
Please get to know your neighbors, and when you go to a foreign country learn several things: please and thank you; excuse me; where is the nearest lavatory; and hello and goodbye/good night/good afternoon/good morning.
Kalinikta, parakalo, Dee
p.s. Thanks Auntie L!
pps That was good night and thank you in Greek. Bon soir, or Buonna Notte, Dee
Posted in Editorial
Tagged dessert fork, donna reed, food, new neighbor, table manners
It’s mighty good of you to stand up for your favorite cooking celebrity. The Food Network is evidently more interested in advertising revenue than fans. She’s a goner at Smithfield Hams, and QVC is on the fence, of course, because they sell Paula Deen merchandise to fans.
Food Network has wiped her off the planet. Even though she shows up on the show lineup, they substitute Giada or Ina or even some of the newer faces. For the newer faces this must be a break they’ve never seen before! Every couple of hours Paula was on with her butter and mayonnaise, and now a newbie gets a shot, even the adorable Pioneer Woman!
Some people never strive to do anything, others attain minimal qualifications and jobs to match. Others go on to middle management and a very few who keep striving every day may get their fingers stomped on by the guy the next rung up on the ladder and make it to the top. Some of those, even though they are not in politics, become what the law calls public figures.
No papparazzo would want to take a picture of me, but he couldn’t publish it without my consent. If I were Justin Bieber, he could take the photo and publish it. Such was Paula Deen. I say was because even though she’s raised two children, run a successful business and become a TV chef I don’t know if she can dig herself out of this one. It may be better for her to retire gracefully and ride that boat down the river and perhaps change her hair color.
Don’t ever think that racism is gone in the USA, north or south. Political correctness has its failings, especially when someone is forced to write s/he. To my knowledge I have never used the N-word except to tell someone of an offense and still I believe I said N-word. When I was a kid the word was Negro, then Black, then African American, you go with the flow.
What got me was the wedding plan with African American men dressed up as slaves. That is in such poor taste that nearly 150 years after the end of slavery, it is unconscionable to even contemplate such an event, but I’m a Northerner.
For a public figure to use these terms and plan such an event affects her sponsors, employers, and fans. There is a larger group of people who are offended by her comments, they’re called the American people who may or may not be familiar with the silver-haired, silver-tongued Southerner, but after the past week everyone will know who she was. I bought a pound of butter today, Paula, and thought of you. Dee
p.s. Do you have Martha Stewart on speed dial?
Every year (except one when a retailer wouldn’t let anyone from the company off on Thanksgiving or Black Friday) we have gone to Nanny’s for Thanksgiving.
It is a daunting event with the doyenne, the matriarch of the clan, holding court for over 60 members of the family and guests.
The first year, two months before we eloped, I was interviewed by Nanny for 45 minutes. Jim’s mother’s “interview” lasted four days. Nanny said for me to make sure Jim gets a gold watch after many years of service, and I told her he doesn’t do that kind of work, he does software.
I was also interviewed by everyone in the family and spent 12 hours without one glass of wine answering questions about whether we were getting married.
After we wed, my husband told me food wasn’t required of any relative who came from any distance, especially those who flew in as we did. I brought spiced almonds and pecans, an old family favorite from my family, and made a spiced cream cheese boursin with fresh herbs from my MIL’s garden, for the kitchen table.
The counters are full of turkey, ham, brisket, and any number of sides that have grown so the desserts now fill the dining room.
The next year I added my mother’s spinach balls, an old 70’s recipe, then gave the recipe to the newest wife in the family, who has made it her own. Recently I’ve added a brussels sprout and cauliflower gratin to the mix that has been a hit all around and especially with vegetarians.
This year I may have Nanny judge my new entry. It’s a work in progress but based on a corn custard with chorizo and cheese. When Zoe awakened me at 2:22 this morning the first thing I did was go to the frig and take out the corn dish, and place it on the counter so I could warm it in the oven for us to taste.
Most of the 60 bring a dish. I’ve taught cooking classes and now bring nuts, boursin, Brussels sprout/Cauliflower Gratin, and perhaps chorizo “grits.”
Our Aunt A organizes it mostly, now, with her daughters and grands. A while ago all the original “grands” took some time together to tell stories. Wonderful!
Yes, we’re flying in. We’ll come in early. Jim’s mother and I cook for days and while they wanted to keep our Zoe outside the first year (I threatened to stay home to care of her myself) she is now a treasured indoor member of the farm family and is counted upon to clean up kitchen spills as we make them. Ode to corn, Dee
Posted in Editorial, Recipe Ideas
Tagged cauliflower gratin, chorizo, cooking, corn custard, corn pudding, food, spiced almonds
Tonight we had special pizza because a member of the flock was leaving. We also had (I bought) a spectacular chocolate/raspberry cake for all to enjoy.
For many years I’ve made “white” pizza without a tomato sauce. I like to make a thin crust and do not enjoy watery tomatoes weighing it down. Today I made my dough more wheaty with whole wheat flour, and added a bit of olive oil to the water/yeast/sugar/flour slurry for an extremely flexible and roll-able dough that fit a large pan.
A few days ago I caramelized some sweet onions. I also got some pitted Kalamata olives from the olive bar, drained and marinated them with some garlic, herbs and olive oil.
I took a 14 oz. can of San Marzano tomatoes and drained it over a bowl (in case I needed some liquid later), and pulsed them with 1/4 cup caramelized onions and 1/4 cup drained (save the olive oil) olives. It made a paste.
I brushed the 1/2 sheet pan with oil from the olives, laid in the thin dough and brushed it with the olive oil then smeared on the paste. Then I added pepperoni and then hand-shredded whole milk mozzarella. Shavings of Parm to top.
Usually, I saute mushrooms but I wanted to taste the sauce so saved them for another meal.
It was tasty pizza, everyone said so. My husband had no idea that for over ten years I’ve been serving “white” pizza. A confluence of bounties led to this easy, uncooked sauce so I thought I’d share it with you in case you have leftovers that will benefit your “pizza night.”
My dough recipe for one pizza is a cup of unbleached white flour (more as needed for dough and bench flour), 1/2 cup whole wheat flour, 1/2 cup warm water, 1 1/2 tsp. yeast, 1/4 tsp. sugar, 1 T flour. 1/2 tsp. salt.
Mix the flours and salt in a food processor. Whisk the water with yeast, sugar, flour and add up to 1 T olive oil. Add and let go around 20 times. Add more water if needed, just so it comes together in a ball. Let it rest. Go for 20 more times around, I use the metal blade, then take it out to a floured surface and knead until it is elastic. Place in a bowl and cover with a damp towel (on the bowl surface, not the dough). I put it in the microwave to steer clear of drafts and dogs.
90 minutes. Punch down, roll several times and make a ball, putting flour underneath and atop the ball. Cover it with the bowl it rose in for 15 minutes then roll out.
My pizzas generally take 10 minutes, turning halfway, in a 425 degree oven. The dough should shrink back in the pan and the cheese should be bubbly.
We will miss my “big brother” as he leaves for new beginnings. I said recently that one gent who left was the son I never had, but this one kicks butt and takes names and will also be missed. Best wishes in the big wide world! Auntie Dee
Posted in Editorial
Tagged chocolate raspberry cake, dinner, food, san marzano tomatoes
Right out of college I went off work a few miles from my college town. I found this place, my local “dive” as I find in every town I live in. It served corned beef and cabbage sandwiches on rye with spicy mustard, and quarts of PBR (that’s for Pabst Blue Ribbon beer for newbies).
Pretty soon I was arranging every birthday and going-away party there for colleagues. Why me? I was the organizer, cook, and the only young single gal who actually owned a punch bowl to bring to company events.
What is most interesting about this place is that during the Great Depression (no, not 2008) people would line up around the block and for a nickel they’d get a plate of beans so they wouldn’t go hungry.
I never went by myself except once, to ask about hosting a staff birthday. After that there were always 8-14 of us.
I’d call the owner’s son and ask for a reservation for 12 for 11:30. He’d laugh and say “we don’t take reservations.” Then I’d say, “It’s Dee.”
We’d show up at 11:30 and the tables were put together and there were already 3-4 PBR’s on the table.The birthday person or person leaving the staff was paid for equally by everyone else.
Ah, yes. I had to arrange for my own birthday parties as well, but didn’t have to pay for lunch!
My husband and I saw part of a series on NYC this morning, about the Depression, and I thought of beaneries and thought fellow readers and cooks might enjoy it. Cheers! Happy Mothers’ Day! Dee
Cooking with Dee 