tag:blogger.com,1999:blog-70374563899568054892024-03-12T20:20:51.543-07:00Even KeelsEven Keelshttp://www.blogger.com/profile/13904280824812101849noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-7037456389956805489.post-60233436314512508952016-09-27T12:06:00.001-07:002016-09-27T12:06:13.344-07:00Cooking with Carmen: Pumpkin Spice THIS It's feels like it's been election season for the last two years, but now we are in the home stretch. November 8 is looming on the horizon. November has never felt so ominous. <br />
During the debate last night when all the wine in the world couldn't dull the pain that The Donald was inflicting upon us. I took a few moments of peace in my kitchen and whipped up a batch of pumpkin pecan oatmeal cookies.<br />
With a chill in the air, and not just in Hilliary's side eyes to The Donald. We are all trying to turn our thoughts away from the fascist rantings of The Donald and started thinking about cozy sweaters, boots, and pumpkin spice.<br />
Or at least I am.<br />
I love fall, and I love pumpkin.<br />
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A while back I made Alton Brown's chewy chocolate chip cookies, and wondered if applying the bread flour in his recipe to oatmeal cookies would get the same chewy result. <br />
I used the typical Quaker Oats cookie recipe as a guide, changing up the flour, melting the butter, using one egg plus the yolk, using mostly brown sugar and adding pumpkin. <br />
This combination, and letting them have a little time out in the fridge, resulted in a soft, gently sweet nutty cookie.<br />
Chill for at LEAST thirty minutes, an hour or more is better. <br />
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<b>PUMPKIN PECAN OATMEAL COOKIES</b><br />
<b> </b><br />
1 1/2 cups Bread Flour <br />
1 teasp. Baking soda<br />
1 teasp. Pumpkin pie spice <br />
1/2 teasp. Salt<br />
1 cup brown sugar<br />
1/2 cup white sugar <br />
1 stick plus 6 tablespoons Butter<br />
1 large egg plus 1 yolk<br />
1 cup of pumpkin puree <br />
1 teasp. Vanilla<br />
1 cup chopped pecans <br />
3 cups oats ( I used a combo of quick oats and whole because it's what I had. Either or a combination is fine. <br />
<br />
Mix wet and dry, adding the oats and nuts last.<br />
Bake at 350 for approx. 10-12 min.<br />
Or until they smell done. All ovens are different, and mine has been on the fritz lately. <br />
<br />Even Keelshttp://www.blogger.com/profile/13904280824812101849noreply@blogger.com1tag:blogger.com,1999:blog-7037456389956805489.post-18663339757425304672015-10-28T09:40:00.000-07:002015-10-28T09:40:47.474-07:00Baking School Chronicles: Flake People always ask me.<br />
You have a job and two kids right?<br />
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<span id="goog_1160404803"></span><span id="goog_1160404804"></span><br />
How do you find time for all this baking.<br />
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The thing is...<br />
I committed to doing this baking school thing, and there is homework.<br />
So there is more baking than usual going on in the Keels/Becker house for the month of October. </div>
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That being said. I enjoy it. It's relaxing. Sometimes the kids "help."<br />
Day fifteen of baking school the lesson was about croissants.</div>
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Oy.<br />
Croissants however require a bigger commitment of time and planning ahead. All they require is flour, butter, yeast, milk, water and salt. The key is to start them on a day when I know I will have the time to let them rise, to let them chill and to be able to accomplish all of turns required for all of those buttery layers. It was smart of www.thekitchn.com to choose croissants for day 15.<br />
<br />
A Friday is the perfect day to start such a big project.<br />
You insure that your weekend is full of crisp buttery goodness.<br />
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<tr><td class="tr-caption" style="text-align: center;">Final Turn</td></tr>
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This is the start of the 6:30am rise Saturday morning.<br />
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This is a terrific way to start the weekend! One of the best things about croissants besides all the flaky buttery layers is the portability! Time for the Playground!!<br />
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Even Keelshttp://www.blogger.com/profile/13904280824812101849noreply@blogger.com0tag:blogger.com,1999:blog-7037456389956805489.post-1501748118490598342015-10-27T17:39:00.000-07:002015-10-28T09:41:09.716-07:00Baking School Chronicles: Bread DayI have set a new goal for myself.<br />
In an attempt to be more present among the blogosphere my goal is to blog three times a week. I set this goal last week, and have yet to post anything.<br />
Argh.<br />
This month I committed to www.thekitchn.com baking school. Daily assignments with a weekly theme. Week three (last week) was yeast. Now yeast and I are good friends. I make more of our bread we consume than buy it, so I'm using yeast on a regular basis. I took this week's theme as an opportunity to challenge myself with some different techniques. A post on thekitchn.com site was for rustic country bread in a bread cloche.<br />
What's that?<br />
Turns out it can be anything that is going to keep the moisture in, in order to allow the bread to rise more, and to allow that hard crackly crust everyone loves on an artisan loaf.<br />
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Since I didn't have a bread cloche and wasn't particularly interested in trying to find space for another piece of equipment. I did some research on what else might work. Turns out a cast iron enamel dutch</div>
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oven will do the trick nicely and I have one already. </div>
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<span style="text-align: center;">I have attached the recipe from www.thekitchn.com website.</span><br />
I did change the recipe slightly. I wouldn't be me, if I didn't put my own twist on it. I replaced a half cup AP flour for a half cup wheat flour.<br />
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We had it with Black Bean Soup and it was glorious!!<br />
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Rustic White Bread from a Bread Cloche</h3>
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<em style="box-sizing: border-box;">Recipe adapted from <a href="http://www.emilehenryusa.com/Bread-Cloche-Red-plu615508.html" style="box-sizing: border-box; color: #e56804; text-decoration: none !important;">Emile Henry</a></em><em style="box-sizing: border-box;"></em></div>
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<em style="box-sizing: border-box;">Makes 1 large round loaf</em></div>
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<span itemprop="ingredients" style="box-sizing: border-box;">2 1/2 teaspoons active dry yeast or 2 teaspoons instant yeast</span><br />
<span itemprop="ingredients" style="box-sizing: border-box;">1 1/2 cups (12 fluid ounces) warm water, 90°F - 100°F </span><br />
<span itemprop="ingredients" style="box-sizing: border-box;">4 1/2 cups (1 1/4 pounds) plus 1 teaspoon unbleached all-purpose flour, </span><br />
<span itemprop="ingredients" style="box-sizing: border-box;">2 1/2 teaspoons fine sea salt</span><br />
<span itemprop="ingredients" style="box-sizing: border-box;">2 tablespoons olive oil</span><br />
<span itemprop="ingredients" style="box-sizing: border-box;">1 tablespoon sugar</span></div>
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Dissolve the yeast in the water. Add the 4 1/2 cups flour, sea salt, olive oil and sugar. Stir until the flour is just moistened. Knead by hand or in the bowl of a mixer fitted with the dough hook until the dough is smooth and silky, about 5 minutes.</div>
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Form the dough into a ball and place in a lightly oiled bowl. Cover tightly and let the dough ferment and rise until doubled in bulk, from 1 1/2 to 3 hours, longer in very cold weather. Scrape the dough out onto a lightly floured surface. Form it into a tight ball by rolling it toward you on a floured surface or Silpat baking mat.</div>
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Lightly sprinkle the base (or the bottom of a 3 1/2 quart Dutch oven) with some flour. Place the dough in the center of the base. Cover with the cloche top and let the dough proof and rise until expanded 1 1/2 times in size, from 30 to 45 minutes.</div>
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Meanwhile, adjust your oven rack so that it is in the bottom third of the oven and preheat to 450°F.</div>
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Sift more flour on the top of the dough if desired. Using a serrated knife, make three parallel cuts on the surface of the dough. Cover and bake until well risen and golden brown, approximately 45 to 50 minutes. Remove the cover and continue baking, if desired, until the loaf is well browned and the crust thickens.</div>
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Carefully remove the loaf from the cloche and set to cool on a wire rack.</div>
<h3 style="box-sizing: border-box; font-size: 1.125rem; line-height: 1.2; margin: 1em 0px 0.25em;">
Recipe Notes</h3>
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• For a more uniform shape, allow the dough to rise in a cloth-lined bowl instead of on the base of the cloche: Line a medium-sized bowl with a clean dish towel. Sprinkle it with some flour then place the dough into the bowl. Cover with plastic wrap and let it proof as above. When fully proofed, lightly sprinkle the base with some flour. Place the dough in the center of the platter and proceed with baking.</div>
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• If you would like to bake several batches of bread in your cloche, mix the dough in stages staggered approximately 45 minutes apart. While one batch of dough is baking, proof the next loaf. You can proof the loaf in a lightly floured cloth-lined bowl or on a parchment-lined baking sheet. When it is time to bake, turn the dough out onto the heated base. Or slide the dough and parchment paper directly onto the platter when it becomes available. Trim the paper to fit under the cloche. If the cloche and base are still warm, your bread will bake more quickly. Just be careful when handling the cloche if it is very hot.</div>
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Even Keelshttp://www.blogger.com/profile/13904280824812101849noreply@blogger.com0tag:blogger.com,1999:blog-7037456389956805489.post-7146323537382945872015-03-02T09:28:00.001-08:002015-03-04T07:01:58.041-08:00Whats the Story Morning Glory
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<span style="mso-bidi-font-weight: normal;">A few years ago my sister Anna started having issues with gluten</span><b style="mso-bidi-font-weight: normal;">.</b></div>
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<span style="mso-bidi-font-weight: normal;">She wasn't allergic, but the doctors agreed there was some sort of intolerance. She cut it all out cold turkey, she was sick of feeling hungover after eating a piece of bread. Amazingly many skin issues, and joint issue she had had since adolescence started to clear up. The most difficult part of going gluten free was discovering how to recreate favorite baked goods which were not gluten full. She and I are firm believers that sometimes you need a trusty piece of cake in your purse. And who doesn't enjoy a nice muffin with coffee in the morning. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqGsUCw1pI1Mu-Ns5qqStMSUaRXPRdPO5otPq2FKE8d2kiRsjkapDVS6pI-tJpQ_OX5YaIB4qmEI8pu_9ZKxVOYqpTdLvYG6Vgo8owomXcd_1ur5bsA7uhTtAgG7OOFZHNUnw8hnsTHqE/s640/blogger-image--783033956.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqGsUCw1pI1Mu-Ns5qqStMSUaRXPRdPO5otPq2FKE8d2kiRsjkapDVS6pI-tJpQ_OX5YaIB4qmEI8pu_9ZKxVOYqpTdLvYG6Vgo8owomXcd_1ur5bsA7uhTtAgG7OOFZHNUnw8hnsTHqE/s200/blogger-image--783033956.jpg" width="200"></a><span style="mso-bidi-font-weight: normal;">Her husband Rod has been a rock star at embracing their gluten free life. </span></div>
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<span style="mso-bidi-font-weight: normal;">So when Anna and I decided to do a simultaneous baking challenge in our respective kitchens Rod was more than ready to taste test. We thought we would try one of my muffin recipes gluten free and gluten full. </span></div>
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<span style="mso-bidi-font-weight: normal;">The results are pictured here. </span></div>
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<span style="mso-bidi-font-weight: normal;">Rod had two. Anna had plenty for her purse this week. Noah who will only eating peanut butter and jelly these days had two mini's and Ella who has an eagle eye for pieces of nuts gobbled her's up. Michael and I had a few left to freeze for the week. </span></div>
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<span style="mso-bidi-font-weight: normal;">Success all around. </span></div>
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<b style="mso-bidi-font-weight: normal;">Morning Glory Muffins</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgebtxZO2ZFziQijSIMuHGWKGTuQjQsFjEYtYPQJPa2-l2vFsmBLCINzwWn8c8WM2cPdZnA0cDr7TDYlr6bEjAod8KEjjMQEuY9iscK74QoiJDu5XmJe3z1acyR7JlO82kSN7TqqL8JGLM/s640/blogger-image--385291720.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgebtxZO2ZFziQijSIMuHGWKGTuQjQsFjEYtYPQJPa2-l2vFsmBLCINzwWn8c8WM2cPdZnA0cDr7TDYlr6bEjAod8KEjjMQEuY9iscK74QoiJDu5XmJe3z1acyR7JlO82kSN7TqqL8JGLM/s400/blogger-image--385291720.jpg" width="400"></a> </div>
<div class="MsoNormal">
1 cup unbleached flour</div>
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1 cup whole wheat flour</div>
<div class="MsoNormal">
¼ cup oats (quick or whole)</div>
<div class="MsoNormal">
1 tablespoon baking powder</div>
<div class="MsoNormal">
½ teaspoon salt</div>
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1 teaspoon cinnamon</div>
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½ cup nuts chopped and toasted (pecans, walnuts or almonds)</div>
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grate of nutmeg</div>
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2/3 cup of brown sugar</div>
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1 cup of milk (or unsweetened almond milk)</div>
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½ cup pumpkin puree or applesauce</div>
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1 teaspoon vanilla</div>
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2 eggs</div>
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½ cup oil, or butter melted</div>
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2 skinny carrots or 1 large carrot grated (or half a
zucchini)</div>
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1 small apple or ½ large apple chopped </div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span>sugar or demerara
sugar for sprinkling on top</div>
<div class="MsoNormal">
<br></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Optional</b>: ½
raisins, or dried cranberries</div>
<div class="MsoNormal">
<br></div>
<div class="MsoNormal">
Preheat oven to 400.</div>
<div class="MsoNormal">
Combine dry ingredients including nuts and set aside.
Combine wet ingredients including fruit and veg. Combine wet and dry until just
incorporated. Bake in prepared (meaning they need to be buttered or sprayed
with cooking spray) muffin tins for 17 min. If you are making mini muffins bake
for approximately 12-13 min. </div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">NOTE</b>: Demerara
sugar is a crunchy brown sugar that is wonderful for sprinkling on top of
muffins, cookies etc. Takes muffins to another level. </div>
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<br></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Morning Glory Gluten
Free Substitutions</b></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOMtGeqKR8L3d7MuqhBDhkXELbBYBN2nc25DWILB-AsbSYyTq16KIZ1w87gdywM2KFeHNra3k4fFgo8olucQ3yjuINzAIyhlVJxgXVrkA3LCGf6CvTxaeDFrlZR8qGmzK7JS3G40mkhw/s640/blogger-image-628890251.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOMtGeqKR8L3d7MuqhBDhkXELbBYBN2nc25DWILB-AsbSYyTq16KIZ1w87gdywM2KFeHNra3k4fFgo8olucQ3yjuINzAIyhlVJxgXVrkA3LCGf6CvTxaeDFrlZR8qGmzK7JS3G40mkhw/s320/blogger-image-628890251.jpg" width="320"></a> </div>
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In place of flours:</div>
<div class="MsoNormal">
1 cup ground gluten free whole oats</div>
<div class="MsoNormal">
1 cup King Arthur all purpose gluten free flour</div>
<div class="MsoNormal">
½ tsp xantham gum</div>
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<br></div>
<span style="font-family: Cambria; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Everything else stays the same. Bake at 400 for
17-20 min. Sometimes GF takes a bit longer. Use your nose and a toothpick for
ultimate doneness. </span>
<br>
<br>
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</div>
<br>Even Keelshttp://www.blogger.com/profile/13904280824812101849noreply@blogger.com0tag:blogger.com,1999:blog-7037456389956805489.post-4795865253501718902015-02-24T09:09:00.001-08:002015-02-24T09:09:19.925-08:00Cooking With Carmen: Breakfast CookiesI love cookies.<br />
<div>
I love to eat them, bake them, give them away. </div>
<div>
Recently I have been searching the blogosphere for a yummy breakfast cookie, because as a "mom on the go" I sometimes have to have something I can just grab. Or something I can shove at the kids to have on the Subway as a snack or whatever. They seem to be hungry all the time. Or hungry at the most inconvenient times. Am I right mom's out there!? As much as I feel doughnuts, cereal bars, and the ever present goldfish are "grab and go" foods.... I would like for what I shove in my mouth to occasionally have some nutritional value.<br />
Well. Most of the time anyway. Some days only a doughnut will do. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8BlNIBnyG2ITlL3CdzWeRaQhiOI7zxN9EFcvjs2NivJXCf4G-H4IF-s48Fcul3CuFVd8FZSiDLTsle_3BT_cVtbS_5vp-rZeJ-YcZY0rdh_nAuBkc7LKGXtK8Qf9attQahAleanZ5rUk/s1600/IMG_2420.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8BlNIBnyG2ITlL3CdzWeRaQhiOI7zxN9EFcvjs2NivJXCf4G-H4IF-s48Fcul3CuFVd8FZSiDLTsle_3BT_cVtbS_5vp-rZeJ-YcZY0rdh_nAuBkc7LKGXtK8Qf9attQahAleanZ5rUk/s1600/IMG_2420.JPG" height="150" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVbb1suDa_fseFwpQSdgffds1ZNV6Z_brN7JbPSShcB4hYYGU1xm79RTwPbPiBVYOvBNXYBHQz19E8YlLzS1odjg0ft73zcMfguG7nAMGMncEgDGowEXDOcHSHWsiLptAjtqYbAnU3Aew/s1600/IMG_2416.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVbb1suDa_fseFwpQSdgffds1ZNV6Z_brN7JbPSShcB4hYYGU1xm79RTwPbPiBVYOvBNXYBHQz19E8YlLzS1odjg0ft73zcMfguG7nAMGMncEgDGowEXDOcHSHWsiLptAjtqYbAnU3Aew/s1600/IMG_2416.JPG" height="240" width="320" /></a><br />
Whatever it is that I'm eating it's gotta taste good. Not like a mouthful of sand. I'll warn you now. I am not taking the butter out of the recipe. #Ibelieveinbutter. With cookies it's very difficult to find a butter replacement, and after some research I have concluded that it's the best fat to use for the job. </div>
<div>
Disclaimer. These cookies are not:</div>
<div>
Gluten free. </div>
<div>
Egg free.</div>
<div>
Vegan.</div>
<div>
Sugar free, or</div>
<div>
Paleo.<br />
Oh Please Paleo. I'm not going to down to China Town to get crickets for m'cookies. </div>
<div>
I suppose you could try and make them any of those things above, but there are plenty of recipes on Pinterest to satisfy your (god forbid) paleo needs. What I found difficult to fufill was just a regular hearty breakfast type cookie. No tricks. Something that will stick with you through the morning. </div>
<div>
Lower sugar is FINE. These don't have tons of sugar. You are welcome to try and cut it more, but be warned that sugar is important to the chemistry of a cookie.You have to be careful. Be wary of sugar free. It makes me skeptical of what actually is replacing the sugar. With these it's not really something to get hung up on however. I find with these I don't need a second breakfast when I get to work!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz3CLq38Y3Vk6Dc7saTRiY1SCltsDvAwsjjPPtY9pTtT5sMfs2dORGSCiL2qDbLfjYH7TvKDXZbuspJo2VhVFr6icHRfrXapULkVARznBLqc1buqXCFtFlrvHh1eW66y5vUITx3Fw_gzU/s1600/IMG_3183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz3CLq38Y3Vk6Dc7saTRiY1SCltsDvAwsjjPPtY9pTtT5sMfs2dORGSCiL2qDbLfjYH7TvKDXZbuspJo2VhVFr6icHRfrXapULkVARznBLqc1buqXCFtFlrvHh1eW66y5vUITx3Fw_gzU/s1600/IMG_3183.JPG" height="640" width="640" /></a></div>
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<div class="MsoNormal">
<u><b>Oatmeal Breakfast Cookies</b></u></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPZiao9QPYbpXfB5t3Ot_SXzsdKrrhK-nanz9gfVxtx0bwhEEkAkME-lmgqLkrj8ft_sJoinQ1c3hIpL7L4YAGmnXQQzYaenXnGZ-wAdES0EMKK9GISuBxWp5k6gqlwn77vNJPFhg0Dn4/s1600/breakfast+cookie+photo.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPZiao9QPYbpXfB5t3Ot_SXzsdKrrhK-nanz9gfVxtx0bwhEEkAkME-lmgqLkrj8ft_sJoinQ1c3hIpL7L4YAGmnXQQzYaenXnGZ-wAdES0EMKK9GISuBxWp5k6gqlwn77vNJPFhg0Dn4/s1600/breakfast+cookie+photo.JPG" height="400" width="400" /></a></div>
<div class="MsoNormal">
1 cup whole wheat flour</div>
<div class="MsoNormal">
½ cup unbleached AP flour</div>
<div class="MsoNormal">
3 cups whole oats (or quick oats)</div>
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1 teaspoon baking powder</div>
<div class="MsoNormal">
1 teaspoon baking soda</div>
<div class="MsoNormal">
½ teaspoon salt</div>
<div class="MsoNormal">
1 teaspoon cinnamon</div>
<div class="MsoNormal">
1 ½ tablespoon flax meal</div>
<div class="MsoNormal">
1 ½ tablespoon wheat germ</div>
<div class="MsoNormal">
½ cup flaked coconut (I like sweetened, but you can use
unsweetened) </div>
<div class="MsoNormal">
½ cup chopped and toasted almonds</div>
<div class="MsoNormal">
½ cup chopped and toasted pecans or walnuts </div>
<div class="MsoNormal">
¾ cup chocolate chips (if you don’t need a cocoa kick in the
morning leave them out)</div>
<div class="MsoNormal">
½ cup plus 6 tablespoons unsalted butter (softened)</div>
<div class="MsoNormal">
2 eggs</div>
<div class="MsoNormal">
¼ honey or agave </div>
<div class="MsoNormal">
¾ cup packed brown sugar</div>
<div class="MsoNormal">
1 teaspoon vanilla extract</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat oven to 350. </div>
<div class="MsoNormal">
In a large bowl, beat butter and sugars on medium speed of
an electric mixer until creamy. </div>
<div class="MsoNormal">
Add eggs and sugars. Beat well. </div>
<div class="MsoNormal">
Combine flours, baking soda, cinnamon and salt in a separate
bowl.</div>
<div class="MsoNormal">
Add flours to mixing bowl. Mix well. </div>
<div class="MsoNormal">
Add oats, nuts, and coconut mix well. </div>
<div class="MsoNormal">
Add by hand chocolate chips or dried fruit. </div>
<div class="MsoNormal">
Using a medium or large scoop drop dough and flatten
slightly onto ungreased cookie sheets. </div>
<div class="MsoNormal">
Bake 12 to 15 min. till golden brown. Cool on cookie sheets; remove to wire
rack to cool completely. Store tightly covered. </div>
<div class="MsoNormal">
<b>Optional: ½ cup raisins, dried cherries chopped, or dried
cranberries in place of chocolate chips. </b></div>
<div class="MsoNormal">
<br /></div>
</div>
Even Keelshttp://www.blogger.com/profile/13904280824812101849noreply@blogger.com0tag:blogger.com,1999:blog-7037456389956805489.post-64884754237277707432015-02-23T07:50:00.000-08:002015-02-23T07:50:53.228-08:00Wholesomely Retro<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOoVdZz4BsCQbp8zvD8eTCiJkozdEJblxe_Jtm3PJC-I1XD_DTuF3xg76rogGQOyG7KAgmfX6k-ob6Yxpa1wrLwmxEaSYAeDIfSWNWowu51NrG1PQnLizZs4H-jp8dWhpuiiaQ6NAIXF4/s640/blogger-image--927079552.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJg_35nwb9B3hb5aUzGX6aDFGJo6iUJDCj93hH53XwmFCKonZsAfX8l_DQowIPO8QtDMYGX9YPF_-nKn3cL_bAr3D9C3GeYPX6oSXCsiGL6Pz60IEKFqup0rtsaoFHCbcFf92cGp-Z2D8/s640/blogger-image--810352753.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJg_35nwb9B3hb5aUzGX6aDFGJo6iUJDCj93hH53XwmFCKonZsAfX8l_DQowIPO8QtDMYGX9YPF_-nKn3cL_bAr3D9C3GeYPX6oSXCsiGL6Pz60IEKFqup0rtsaoFHCbcFf92cGp-Z2D8/s200/blogger-image--810352753.jpg" width="150" /></a>Retro.<br />
Vintage.<br />
You can choose you're own terminology.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOoVdZz4BsCQbp8zvD8eTCiJkozdEJblxe_Jtm3PJC-I1XD_DTuF3xg76rogGQOyG7KAgmfX6k-ob6Yxpa1wrLwmxEaSYAeDIfSWNWowu51NrG1PQnLizZs4H-jp8dWhpuiiaQ6NAIXF4/s1600/blogger-image--927079552.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOoVdZz4BsCQbp8zvD8eTCiJkozdEJblxe_Jtm3PJC-I1XD_DTuF3xg76rogGQOyG7KAgmfX6k-ob6Yxpa1wrLwmxEaSYAeDIfSWNWowu51NrG1PQnLizZs4H-jp8dWhpuiiaQ6NAIXF4/s320/blogger-image--927079552.jpg" width="320" /></a>I like the retro term myself.<br />
Wholesome Retro was how a friend described the environment Michael and I are raising our children in. I never thought about it that way, that we were somehow retro? I just know when I was a kid, my mom made cookies and bread on the regular, and we always had dinner together. My dad worked nights for most of my childhood, so usually it was just me, my mom, brother and sister at the table, but it was at a table and not in front of the TV.<br />
And she cooked the dinner.<br />
From scratch.<br />
Those cookies and bread were from scratch too.<br />
No Uncle Ben's (too expensive.)<br />
No Pillsbury slice and bake (too expensive, and not really tasty.)<br />
The only take out we had was an occasional bucket of chicken, and Rubino's pizza on Friday nights.<br />
So.<br />
That's what I do too. Maybe more intensely than my mom, because I am me. But from scratch is my way to go. I have tricks and short cuts of course, and it's taken me years to figure out the best way to make a tiny New York kitchen work to my advantage. It was only a year ago that we renovated and made our kitchen the Shangri-La it is today. A dishwasher, a full sized stove, a big fridge with a bottom freezer, and CABINETS! My point is, is that it has always felt important to cook for myself, my husband and now my children. I figured out how to cook for one, then added on.<br />
<br />
When I moved to New York it was out of necessity to figure out the mysteries of the kitchen once and for all, I was poor and it was cheeper and better for me than eating take out. I had spent years bopping around the country working at theaters, and not having my own kitchen, before that in an unhappy marriage where I was berated about my cooking because it wasn't as good as my mothers.<br />
<br />
At least I tried. The only way to become good at something is to practice. So once I was in a place long enough to really really practice that's what I did. What I do.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic5DbHlYnku1ijTqC9H7Fzk2DtYiiZJKy5M4l7jXLgjdPV1WadVnbC4tC8_dT1g5paC4QfoSRDNQTubEkEztG5xsJCPv_FsKg-HfesQ3DQH2FtwpA6PYZ20_hYfI68TCa9j1DjhaT1RZc/s640/blogger-image-1787677247.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic5DbHlYnku1ijTqC9H7Fzk2DtYiiZJKy5M4l7jXLgjdPV1WadVnbC4tC8_dT1g5paC4QfoSRDNQTubEkEztG5xsJCPv_FsKg-HfesQ3DQH2FtwpA6PYZ20_hYfI68TCa9j1DjhaT1RZc/s320/blogger-image-1787677247.jpg" width="320" /></a>A year ago I gave myself a cooking challenge. Maybe it was part of the nesting that occurs when you are waiting for the birth of a child. I decided a month before our son Noah was born that we were going to stop buying bread and I was going to bake bread for us. I wasn't sure how I was going to do it. We're busy. Sometimes we're really really busy. What about the summer? When it's 90 degrees. What then.<br />
Well. It's a little over a year later, and I did it.<br />
There were a few times over the summer where we bought bakery bread, and we also buy the occasional hamburger potato bun. The toast and sandwiches we have consumed over the last year have primarily been bread that I have made. I have to thank the woman who writes the blog www.butterpies.com because that blog got me started. She had a recipe for a fast crusty loaf that helped me get over the hump, and the recipe through all of my revisions and add ons still is one that I use primarily. I found the blog one night when Michael and I were having soup for dinner and craving some fresh bread. An hour later we had what we wanted.<br />
<br />
Yesterday I used a new recipe. I happened to look at the back of the Gold Metal Flour bag and it had a recipe for honey whole wheat bread. That's basically what I make anyway, but this had a few extra steps, a longer rise and looked interesting. It was spectacular. The extra steps were worth it, and developed the gluten in a way that made a nice tall loaf that didn't collapse when I put it in the oven. I tweeted about it, and it tickled me that Gold Metal Flour retweeted my picture, and tweeted me back saying I was on the right track with my dough.<br />
<br />
This year my next cooking adventure is launching Harlem Souper Heroes<br />
http://www.souperheroes.org/category/blog/<br />
But I'm going to continue to bake our bread. My experiment has become our life style and has changed us for the better.<br />
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Call me a throw back, call me retro, but the food revolution is just beginning, and it's bringing us back to a time where people knew where their food was grown, harvested, or cared for. For me food is about balance. If our diet is balanced we will maintain a healthy weight, and feel good. It's not about fat or skinny, it's about healthy and feeling good and what that means for you and your body. I want my children to grow up with a healthy relationship with food. I want them to enjoy what they eat, and know how to feed themselves what's good for them.<br />
So we are a wholesomely retro household. Where there will be cookies in the cookie jar, pizza on Friday nights, and fresh bread every week.<br />
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<br />Even Keelshttp://www.blogger.com/profile/13904280824812101849noreply@blogger.com0tag:blogger.com,1999:blog-7037456389956805489.post-90900172459744513702015-02-21T12:29:00.000-08:002015-02-21T12:33:38.157-08:00The Great Drama of the KitchenA few years ago I took a pastry class.<br />
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Not like pie crust.<br />
Like Pastry Pastry.<br />
Chou, Puffed, and Croissant. <br />
I even blogged about it. <br />
I had always planned to try out what I learned that day, but until the other day never had the courage. I was filled with excuses as to why I didn't. <br />
Our apartment was too hot to make the dough.<br />
I would never have the time.<br />
I thought it would take at least two days to complete all of the turns and keep everything chilled.<br />
We would have to open windows in the winter. <br />
Our crazy chaotic hole of a kitchen. <br />
That was all SO 2012.<br />
We've since renovated the hole.<br />
And after my year long bread project I feel more comfortable with yeast. <br />
So. Instead of unearthing my photo copies of recipes from the Sur La Table cooking class. I turned to my old reliable cookbook for all things bread.<br />
The Joy of Cooking.<br />
I used to use my mothers edition which was given to my parents as a wedding gift in 1970.<br />
Then Michael bought me my own. I have notes in the margins.We use it for muffins, pancakes, biscuits, scones, cornbread, duch babies, the list goes on.<br />
Last night I decided after reading through the entire bread section that I would make danishes for breakfast. Somehow looking at the croissant recipe made me quake in my slippers. As it turns out, the danish recipe is almost identical, the shapes are different, croissant dough has a extra stick of butter, and more flour, and a bit less sugar, but the process is the same.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2xDmzg00Mn94vrmTpIK6cnDSNnWRsiSCna6LcP1kuarniGM6VIofRy0FDfvSXbGFAwy_i1IEikOrICdynmxt2AdvLixXGDVhOyz5s4MyFnXXTsgetmGRjJKik24-Q3sC2qeJ47qBmV1Q/s1600/IMG_2528.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2xDmzg00Mn94vrmTpIK6cnDSNnWRsiSCna6LcP1kuarniGM6VIofRy0FDfvSXbGFAwy_i1IEikOrICdynmxt2AdvLixXGDVhOyz5s4MyFnXXTsgetmGRjJKik24-Q3sC2qeJ47qBmV1Q/s1600/IMG_2528.JPG" height="300" width="400" /></a><br />
After incorporating my butter square and doing at least four turns. I rolled out half of the dough and decided that strawberry filled pinwheels would be what I would try first. I cut and pinched and left them in the fridge over night.<br />
Noah woke up at 5:30am and I pulled them out of the fridge and set them out on the counter to proof.<br />
At 7am I ran out to the corner deli for a box of eggs for the egg wash.We ran out last night.<br />
Argh it's cold. Thank goodness for Bodegas. <br />
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At 7:30 they were ready to go into the oven.<br />
So far everything looked right...Sort of. I wasn't sure if I would get the flaky layers, maybe I pressed to hard with the rolling pin, and maybe I didn't do enough turns. It was late last night, and I forgot to keep track.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEeXEe50HXp7azh4fK3gPSAaqDu0EvEX3y1Dg4aMj5kCmlYtC0oTwSXUujsvFu9tQxPkphE26iAiexa-ELyXKd68izxzg7D5ehGdwwQrsOQVOrgYv_37swsfqbN1fPJqJCh-Zii3wz2fE/s1600/IMG_2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEeXEe50HXp7azh4fK3gPSAaqDu0EvEX3y1Dg4aMj5kCmlYtC0oTwSXUujsvFu9tQxPkphE26iAiexa-ELyXKd68izxzg7D5ehGdwwQrsOQVOrgYv_37swsfqbN1fPJqJCh-Zii3wz2fE/s1600/IMG_2529.JPG" height="400" width="300" /></a>Twenty minutes I pulled them out of the oven, and eureka! I had done it. It worked! They had the layers, I realized I had pinched the pinwheels backwards, but who cares about that. The LAYERS WERE THERE!!!!<br />
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I was so excited that something that scared me to do on my own for so long really was a success.<br />
This year of making bread every week has really make me understand the dramatics of it all. That's how the Joy of Cooking describes yeast bread.<br />
The great drama of the kitchen.<br />
Irma Rombauer talks about bread being one of the oldest and most fundamental foods. She says the satisfaction of transforming flour water into bread is like shaking hands with our history. But as every baker discovers, a return to real flavor, a fulfilling joy. Amazing words from a Missouri house wife. Her cookbook is in millions of households, and probably just as many commercial kitchens. Calling yeast bread the great drama of the kitchen is so spot on and eloquently said. <br />
How can such a simple few ingredients inspire so much fear!?Yeast (it's alive! yikes!)<br />
Flour<br />
Water or milk (must be warm but not too warm and not always)<br />
Eggs (Maybe)<br />
Salt, and sugar <br />
So simple yet so many possibilities. I'd better get back in the kitchen and finish up the other half. I'm thinking.... Apple cinnamon filling. <br />
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A few things were tweeked for the article. Here is the link.<br />
I would serve this soup with a lovely corn bread. The Joy of Cooking recipe is our go too.<br />
Check out the link! <br />
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http://www.thekitchn.com/recipe-white-bean-amp-bacon-soup-recipes-from-the-kitchn-214866<br />
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<b>White Bean and Bacon Soup</b></div>
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1 lb bag dried white beans (Navy or Great Northern)</div>
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1 ham hock</div>
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2 cartons of low sodium chicken stock or broth</div>
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1 medium onion small dice</div>
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3 or 4 cloves of garlic minced or crushed</div>
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1 red pepper small dice</div>
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2 carrots small dice</div>
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2 ribs of celery small dice</div>
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¼ cup thick cut maple bacon small dice and rendered (about 4
or 5 slices)</div>
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¼ cup ham small dice</div>
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4 or 5 stems fresh thyme</div>
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½ lemon (zest)</div>
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½ lemon (juice)</div>
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olive oil</div>
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Fresh parsley chopped</div>
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salt and pepper to taste</div>
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In a large stockpot or Dutch oven soak beans just covered in
water over night. Drain the water; add ham bone, and two cartons of chicken
stock. Cook over medium to low heat until tender. While the beans cook render
bacon. Drain fat and set aside. Sauté aromatics and in olive oil (adding garlic
towards end to prevent burning.) Add aromatics to soup pot. Add thyme. Dice
ham, and add ham and rendered bacon to soup pot. <span style="mso-spacerun: yes;">Remove two cups of tender beans and </span>mash beans
with a potato masher and add them back to the pot. They will make the soup feel
creamy and thick without cream or butter! </div>
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If you have time to cook this all day, do so, or make it in
your crock-pot over 8 hours or so. It gets better over time. The next day it’s even tastier. At
the end of cooking add Lemon zest, juice, and parsley. Of course season with
salt and pepper as you go, with the amount of ham it can get salty, so be careful
not to over salt. </div>
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This recipe can be made with canned beans, and without the
ham bone (but it wont be as tasty.) Make sure you don’t skimp on the bacon, and
really it’s worth the extra trip to the butcher though for that bone. The lemon
juice, zest and parsley are not to be missed they give the soup wonderful
brightness. </div>
Even Keelshttp://www.blogger.com/profile/13904280824812101849noreply@blogger.com0tag:blogger.com,1999:blog-7037456389956805489.post-70292343011669308232014-05-13T19:11:00.001-07:002014-06-08T05:49:40.517-07:00Closet Whipped CreamI got my first "teaching" job in 1999.<br>
It was just for the afternoon.<br>
With Mrs. Stephanie.<br>
At BUMP Bexely United Methodist Preschool.<br>
As it turned out I unknowingly had many connections with the school. Old childhood friends who had attended and even that annoying kid who came to the specialty toy store (my job before working at BUMP) every week showed up in my group of afternoon students.<br>
Who knew!<br>
It's been years since I've walked through the doors, I left in 2002 or so. It is the preschool in which I measure all preschools. I have a million stories and a million memories. I became a real grown up there. We laughed, we cried, it was better than <i>Cats</i>. <br>
This year one of my former co-teachers is retiring. Cheri Crawford. After 24 years! I only wish I could spend that long teaching in such a wonderful place. She and I had some big fun teaching together. See, I was just an extra, a sub, the afternoon teacher. Then Cheri broke her ankle. A broken ankle and three year old children is a recipe for disaster. So, along with Susan, Cheri's regular co-teacher I was added to the mix. We had quite a ride that year. Fifteen kids and three teachers is a great ratio, but we had some live ones, who kept us on our toes. They are all graduating from High School this year. Yikes!<br>
Anyway. <br>
When we were in the thick of it, we always had a retreat we could rely on. You see. Cheri and Susan, had a walk in closet. None of the other
classrooms had them. The closet was full of art supplies, our purses and
coats, and a mini fridge. That closet was the safety spot to take a breather when that
gross kid handed you his poop. Off limits to the kids we could duck
inside one at a time, and take a moment.<br>
Take a moment with the mini fridge.<br>
What we kept inside the fridge, became a long running joke and permanent fixture that year even though it started just because of someones birthday party leftovers. A beautiful creamy oasis to help us through the morning. Just a shot was all we needed, the kids never knew.<br>
That magical elixir was a can of whipped cream. Sometimes chocolate, but usually just regular. We would duck in the closet, hold the can upside down, throw our heads back, and filler up.<br>
<br>
BUMP will never be the same without you Cheri. I was happy to hear that you are going to continue doing music with the BUMP kids, but hopefully you will have time to travel, spend time with your grand-kids, and Denver. Happy Trails my friend. I have such happy memories of the time I spent with you in your classroom. I will continue to tell people all about the year I used whipped cream as an excuse to collect construction paper and markers.<br>
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<br>Even Keelshttp://www.blogger.com/profile/13904280824812101849noreply@blogger.com0tag:blogger.com,1999:blog-7037456389956805489.post-22779318314519696282014-04-03T08:42:00.002-07:002014-04-03T08:42:14.897-07:00Save a Spot for the EggsI'm going to take a pause from my usual cooking posts to write a few remembrances of my Great Uncle Christopher Thompson.<br />
Uncle Sammy. <br />
<br />
This summer will mark ten years that I've lived in New York City. I owe much of my life here to Uncle Sammy. He gave me a place to live at a time when I had no money, barely a job, and no idea how a move to New York would impact my life. I just needed to do it, and he was there to maybe lend a hand. <br />
I remember very clearly that day in June. I went to him, and said. "Okay. I can pay you 200 dollars a month, until I get a better job, what do you say?" He was not thrilled about the 200 dollars, but as I pointed out at the time he was only paying 475 in maintenance it seemed like a fair deal to me. I would also be there when he wasn't so I'd be looking after the place. He agreed to let me move in, and so August 16th 2004 I loaded up a U haul, and headed east. <br />
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Over the next few years, he was in and out every month or so, I would never know when he would show up, which was always an interesting surprise. It certainly made dating interesting. I mean how do you explain to a date that you live with your great uncle, and if you invite him for dinner he (your uncle) may or may not show up in the middle? It was always startling when I had been working late (1am or later) and come home to find that he had arrived. He would always forget to lock the door. That's how I would know. <br />
I got a roommate to help with the rent, the maintenance went up and I was paying all of it so a roommate was necessary.<br />
Tyler.<br />
He and Uncle Sammy got on well. They would spend the early mornings (6am or earlier) in the kitchen chatting while Tyler ironed his pants for work. They would share stories about the military. Uncle Sammy a WW2 vet and Tyler a former marine turned hedge fund manager had few things in common, but due to circumstance cultivated a kind of interesting relationship over the years.Tyler thought Uncle Sammy was interesting (because he was) And Uncle Sammy thought Tyler was swell. <br />
<br />
One thing that was always important to Uncle Sammy was having things the same when he arrived in New York. Since I never knew when he would arrive his room remained untouched. It looked as if Ms. Havisham lived in that room, and it smelled of his cologne. It was yellow (his favorite color) and dark, and full of stuff. It is now Noah's room. All traces of yellow walls are gone, and the only thing that remains as a reminder is his old Westinghouse fan.<br />
It still works.<br />
Since his eye sight was bad, we also would keep things in the same places in the refrigerator. The eggs in particular, were always well stocked and on the second shelf on the right. <br />
They still are.<br />
Just in case he shows up, he can have his egg, toast and tea for breakfast. <br />
<br />
His last trip to New York was to attend our wedding. That was five and a half years ago. It wasn't that he was not a welcomed guest after that, it was just he had started to have difficulty with his eyes, and it was increasingly dangerous for him to move about the city. He was in his late 80's at this point. His usual haunts Macy's and Crate and Barrel were just to difficult for him to manage. After some negotiation he transferred his shares of the co-op to Michael and I. He always had intended for the apartment to be mine I was the one who lived here after all, and now that I was married it made sense. Michael and I planned to build our life in New York. I would call and keep him abreast of the building gossip and let him know that people had asked after him. He was always interested to know what was happening with the co-op.<br />
As far as co-ops go. There is ALWAYS something. It's a hot bed for gossip and craziness. He relished learning of all the crazy goings on. <br />
<br />
I have learned over the last few months, that Uncle Sammy hid his contempt well. He hid it with Christmas Cards, and asking "How's the baby?" and feigning interest in my career. He felt bullied into giving up the apartment. That's what he said, but really it was about control and the frustration of getting old. He knew he couldn't have his jet setting life any longer and it pissed him off. So he directed that anger at family. Isn't that always the way? The good thing about family is they will forgive you. Love you regardless. Right?<br />
I knew his eccentricities could go either way. Incredibly kind or incredibly cutting. I mean he did let me move in. I would have moved to New York weather he allowed me to live in the apartment or not, but he made the move easier when I could have ended up living in Far Rockaway or with 8 roommates, because it was all I could afford. Before I moved into the apartment he actually lied to the board of directors telling them that I was a budding opera singer and coming to New York to study at Julliard. Because for him "trying" to make it on Broadway was not enough. He certainly seemed proud enough when he attended my Broadway debut in 2005 a year after I'd moved to the city. <br />
<br />
He was an enigma to everyone, and we'll always wonder who he really was, would the the mid-atlantic accent ever be dropped? Would the man forever fighting against having grown up on a Virginia farm during the depression ever truly be at peace with where he was from and who he was? What he had accomplished in his life was great. A masters degree was a big deal in those days for a young African American. Some would argue it still is. He traveled the world, had fought a war, and was an African American man who spoke fluent French, some Turkish, and said that of all the places in the world he had been Singapore was his favorite.<br />
<br />
I'm not sad today. I hope that he has found peace. He was 93 and had a full fascinating life. Despite our differences and disagreements I am glad to have had such an adventure with him. It has given me interesting stories to tell for days and days. The tea cozy hat, trekking Central Park to attend our wedding in a seer sucker suit and baret, and him shouting from his bedroom "Don't make me anything, I'll just call the Chinaman." He has enriched my life, and because of that has enriched our children's lives because we are able to have our lives here in the City. Nobody. Including Uncle Sammy can ever say I didn't say thank you that I wasn't grateful. I am everyday.<br />
We'll keep that spot open for the eggs. <br />
<br />Even Keelshttp://www.blogger.com/profile/13904280824812101849noreply@blogger.com0tag:blogger.com,1999:blog-7037456389956805489.post-32236688241926434012013-10-30T16:38:00.000-07:002013-10-30T16:39:49.282-07:00Cooking with Carmen: Tortilla Soup Being from Columbus, Ohio I grew up with Max and Erma's restaurants all over the place. When I was a kid they had telephones at the tables where you could call other diners, and play pranks, flirt, or just say hello for the fun of it. They don't have the phones any longer, but what they do still have, and what is one of there best held secrets, is their tortilla soup.<br />
I have never wanted to make tortilla soup unless I some how had found a way to replicate theirs. I've searched the internet high and low for recipes that seem like they MIGHT be the one. All the copycats seemed wrong, I don't have to make them to know that they will not taste the same. Cream of chicken soup is not something Max or Erma would have added to their soup.<br />
Sorry folks.<br />
Can't do it. <br />
No condensed soup for this girl.<br />
While wasting time one Pinterest one day, a recipe came up that seemed promising. Not as a copycat Max and Erma's tortilla soup, just one that sounded like it would taste really good, and maybe make me realize that I can move beyond my childhood memory and try something new. All of the reviews were good, and I had all of the ingredients so I thought I would give it a try. The best thing was, was that I could do it in the crock pot. I have to say...<br />
It was terrific.<br />
It was more than terrific.<br />
It trumped the Max and Erma's soup only in that it wasn't as thick and creamy and so therefore automatically better for you.The soup was full of flavor, spice, and was perfect for a chilly evening.<br />
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I made my own tortilla strips from corn tortillas to garnish the top (you can do this in the oven with a little Pam, as long as they are all coated, and not touching each other, they will crisp up nicely. Or you can fry them in oil on the stove) <br />
Here is the recipe, with the slight changes that I made from the original.<br />
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Better than Max and Erma's Tortilla Soup<br />
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1 pound shredded, cooked chicken ( I used a rotisserie, but you could poach chicken if you like)<br />
1 (15 oz) can of whole peeled tomatoes, mashed ( I just used a can of diced tomatoes)<br />
1 (10 oz) can of enchilada sauce ( you can make your own, but I just used the trusty Old el Paso) <br />
1 medium onion<br />
1 (4 oz) can chopped green chile peppers<br />
2 cloves garlic, minced<br />
2 cups of water<br />
1 (14.5) can chicken broth ( I used at least 2 cans full, if not three)<br />
1 teasp. Cumin<br />
1 teasp. chili powder<br />
1 teasp. salt<br />
1/4 teasp. black pepper ( I have a heavy hand with pepper so...as you will)<br />
1 bay leaf<br />
1 (10 oz) package frozen corn (I only used half, a whole bag just seemed too much)<br />
1 tablespoon chopped cilantro (didn't have any, so left it out, didn't miss it)<br />
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approx 7 corn tortillas, veg oil for frying or Pam for spraying for the oven.<br />
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We topped with tortillas and the Sargento Mexican blend cheese. NOT the taco seasoned cheese, the blend. It's wonderful and I use it for so many things, mac and cheese, quesadillas etc.<br />
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Try it, it wont disappoint. For those of you who love the Max and Erma's soup, you'll be pleased to find that you'll enjoy this even more.<br />
Well.<br />
At least as much!<br />
Happy Souping. <br />
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<br />Even Keelshttp://www.blogger.com/profile/13904280824812101849noreply@blogger.com0tag:blogger.com,1999:blog-7037456389956805489.post-19652827270368047012013-10-07T16:11:00.001-07:002015-01-13T06:16:58.201-08:00Cooking with Carmen: Zesty Beef, and a request for Apple CrispSunday was cool and cloudy and this pregnant lady wanted some fat curly egg noodles.<br />
What could be better to warm us up than beef stew, beef stroganoff, or goulash.<br />
Well.<br />
I didn't want either of those things. The noodles canceled out any need for potatoes and carrots, I didn't want the sauce to be creamy, and I was fresh out of mushrooms.<br />
So.<br />
Here is my zesty beef recipe with no cream, and no veg. Just a delicious gravy and melt in your mouth beef cubes! I call it Zesty, because most goulash and stroganoff recipes call for paprika, I love paprika so used it in addition to salt and pepper. I suppose you could eliminate it, but seriously it wouldn't be as good. <br />
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INGREDIENTS<br />
1 package of stew meat<br />
1 small onion, or medium shallot<br />
1 clove grated garlic<br />
1/2 cup of beer<br />
1 cup chicken broth or stock <br />
Salt and pepper to taste<br />
1/2 to 1 teaspoon Paprika<br />
1/4 cup AP flour<br />
1 tablespoon Olive Oil<br />
1 tablespoon Butter <br />
Bag of Egg Noodles<br />
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PreHeat oven to 350<br />
Season meat with Salt and Pepper.<br />
In a gallon zip lock bag pour AP flour, and Smoked Spanish Paprika. <br />
Add seasoned meat to bag and shake to coat.<br />
Add Olive oil, and butter to a dutch oven, or any oven safe pan. The butter keeps the olive oil from burning. <br />
Brown meat in batches and set aside.<br />
Add shallot or onion to pan and let soften, add garlic.<br />
De-glaze pan with Beer, and stir/scrape to get brown bits off the bottom, and add meat and any juice accumulated back to pan. Add Chicken broth/stock stir.<br />
Place lid on pot and transfer to the oven. Cook on 350 for about an hour, then lower the temp to 300 for another 20 to 30 min. Keep an eye on the sauce so that it doesn't reduce down too much.<br />
This can also be done in the crock pot.<br />
Boil noodles, and serve meet on top<br />
Enjoy!<br />
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When people say they don't have time to bake, I say they don't know what they're talking about. Baking, even baking from scratch, does not have to be a lengthy process. As long as you have the staples at hand. Flour, brown and white sugar, butter, eggs, baking powder/soda, and cinnamon. With these few things you can make a multitude of yumminess.<br />
Seriously give this a shot. You'll be glad you made it yourself instead of buying it from a box. Not that I have anything against box mixes. They are mostly good, I have a Trader Joe pumpkin pancake mix in my cupboard right at this moment. I digress. <br />
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Apple crisp is one of my fast and easy go to desserts to bake. It seriously takes minutes to prepare, and no time to bake, and is always good. My grandmother used to make it all the time, and she calls it Apple Brown Betty. It cancels out the need to make a pie crust, which I know freaks people out. Pastry is the one thing in baking that I feel is reasonable to feel freaked out about. <br />
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Preheat oven to 375<br />
4 to 5 apples<br />
2 teasp. cinimmon devided<br />
1 1/4 cups oats (quick or whole oats)<br />
1/4 cup AP flour <br />
1/2 cup brown sugar (white works too. )<br />
1 stick of butter<br />
1/2 teasp. vanilla extract, or vanilla paste<br />
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This can be made in a glass baking dish, in individual muffin tins, ramekins, or a cast iron skillet<br />
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Peel and slice apples.<br />
Saute apples in a skillet with two table spoons of butter, a teaspoon of cinimmon, vanilla, and a table spoon or two of brown sugar. Cook until apples are slightly soft, not mushy.<br />
While apples are cooking combine oats, flour, sugar, and the rest of the cinnamon in a bowl. Melt what is left of the butter, and add to the dry mixture. Mix until incorporated.<br />
Once the apples are softish, transfer to baking dish, and top with dry mixture. Bake for 30 to 40 min. until golden brown on the top. You'll be able to tell it's done by the smell.<br />
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*Occasionally I like to add to the topping, slivered or sliced almonds, or chopped walnuts or pecans. When I have them.<br />
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I hope you enjoy these fast simple recipes, we sure did!!! <br />
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<br />Even Keelshttp://www.blogger.com/profile/13904280824812101849noreply@blogger.com0tag:blogger.com,1999:blog-7037456389956805489.post-13381504312559426142013-09-29T12:36:00.003-07:002015-01-13T06:04:02.806-08:00Cooking with Carmen: BreadI'm back to blogging! Last year was busy, new job, now a new kitchen, a two year old. I find that at the moment I need some ME time to write a few things down.<br />
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People keep asking me for the recipes I use, well. I peruse multiple blogs everyday while commuting on the train mostly (Pinterest is the devil,) some are good, some are not, but one thing that I enjoy are the recipe's and pictures. I find that while I'll post pictures and comments on Facebook about things that I make. I never really write about my modifications because I almost always modify things. Only recently have I started writing down for myself my changes instead of relying upon my memory. My copy of The Joy of Cooking has notes all over the place. <br />
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Michael and I had a big lunch yesterday at Shake Shack (delicious.) So we decided to give Ella some dinner, and have a salad later (after bedtime.) Maybe some cheese and crackers. Well. In all my pregnant cravery. I decided we must have crusty bread with our salad. What's better really. Nothing.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaU_XVWuaWOERoCc-AvJg4AibAiYgdpAiZ8k_B8vvQt_sZCrm6fzvPtXceTLkqcDC1zBdDe42A2gyE71U9ZbQxIKC981r2Yk5Plj9oKoLcmN1lC5aOAfSw2973My1ymnAXng2WuaDzipk/s1600/photo-9.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaU_XVWuaWOERoCc-AvJg4AibAiYgdpAiZ8k_B8vvQt_sZCrm6fzvPtXceTLkqcDC1zBdDe42A2gyE71U9ZbQxIKC981r2Yk5Plj9oKoLcmN1lC5aOAfSw2973My1ymnAXng2WuaDzipk/s1600/photo-9.JPG" /></a>So I went to my bookmarks, and pulled up my Fast Crusty Bread Recipe that I found a year or so ago when I wanted fresh bread on a Sunday night at 8 o'clock. Not easy to find I tell you. The blog is called Butterpies (clever, what's better than butter and pie.) Turns out the lady that posted it on her blog had gotten the recipe from another blog herself. Brilliant theft I say. So here is it. The only picture I will include is the final product. You don't need to see a picture of a bowl with bubbling yeast.<br />
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<u>FAST CRUSTY BREAD </u><br />
<b>1.5 cups of warm water</b> (aim for about 110, I use my meat thermometer, and here in NY you can get that temp from the tap)<br />
<b>1 tablespoon of maple syrup (or honey)</b> I use honey, the MS is too flavory.<br />
<b>1 tablespoon plus 1.5 teaspoons of active yeast</b> (use quick rise, use reg. it fine)<br />
<b>1.5 teaspoons salt (</b>add this ONLY to the flour not the warm water and yeast, it will kill the yeast)<br />
<b>3 cups flour</b> (sometimes it's 4 cups, sometimes 3 1/4 depends on the weather.) I use a combo of AP, white whole wheat, and sometimes add a 1/4 cup of flax meal. <br />
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1.Preheat the oven to 450 degrees.<br />
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2.Combine Yeast, Honey, and Water, and whisk to make sure Honey is incorporated. Let it sit for about 10 min. till it's bubbly.<br />
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I do all of this in the kitchen aid with the dough hook. If you don't have one, a spoon will do. <br />
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3.Add the flour and salt to water yeast mix.<br />
mix on med/slow for a few min. Once it starts to really come together (you may want to add more flour if it seems super sticky) scrape the sides of the bowl, and then mix a bit more. it should start to look sort of smooth and elasticky.<br />
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4.Take it out of the bowl, if it's still sticky knead it on the counter (with a little flour) until it's less sticky. Mold it into a log loaf, or round loaf. Cover with a clean cloth, and let it sit for 20 min.<br />
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In order for it to have as little as movement as possible before putting it in the oven I let the loaf rise on parchment, and on the pizza peal ( I use a stone to bake it on, if you don't have one, get one, it will change your life, and make amazing TV worthy biscuits, but use a baking sheet if you don't have one it will still be yummy)<br />
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After 20 min. take a very sharp knife and make a few slices along the top if it's a long loaf, or do a cross if it's a round one. Then put it in the oven.<br />
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Bake for 20 min.<br />
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Let it cool a bit, and chow down.<br />
You will not be disappointed.<br />
This is an easy recipe to do with children, let them help. It'll be even funner and yummyer.<br />
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This ends the first installment of Cooking with Carmen. <br />
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<br />Even Keelshttp://www.blogger.com/profile/13904280824812101849noreply@blogger.com1tag:blogger.com,1999:blog-7037456389956805489.post-72849259784361826672013-01-01T13:30:00.000-08:002013-01-01T13:30:40.118-08:00Evolution of New Years EveNew Year's Eve has always been a holiday filled with loads of pressure around what to do, where to go, who to spend it with, or what to wear.<br />
I believe that even if you are sitting at home watching TV with your parents you should be wearing something sparkly.<br />
I've never been one to want to party like its 1999, but always have wanted it to feel special;. <br />
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These days New Years is special in a different way. Less about sparkles and booze and more about...<br />
Well.<br />
Pig tails and sparkling grape juice. <br />
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Two years ago, Michael and I were sitting in our living room with two of our dear friends, playing games and sipping champagne, I was rolling around on a yoga ball and I was almost as big as the ball.<br />
I was over due by three days, and thought... <br />
This is it.<br />
In the next twelve hours or so, it's gonna be go time.<br />
This was New Years! The holiday of great expectations. We could have the first baby born of the new year!! We didn't. <br />
Thank God!<br />
Ella was born at 1:10am January 2nd. <br />
Two years later, I remember the pain, excitement, and anticipation, but what I think about more is the joy that the last two years has brought us.<br />
The last few years have been such an exciting terrifying time as we navigate New York City with a child, and move in and out of jobs, and try and hold on to our apartment and sanity. <br />
As I sit here on the eve of her second birthday, New Years Day 2013 I am remembering how thankful we are to have a happy, healthy child, jobs (I have a number of them as always) and that we have a roof over our heads. Life is full of challenges, this year has had many, but we are blessed to be able to muddle through the lows and rejoice in the highs. <br />
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This year we turned down a babysitter this NYE so that we could spend it with friends who also have a two year old (and a five year old.) We watched the London ball drop at 6pm, toasted with Sparkling grape juice, hugged and kissed and sang Auld Lang Syne.<br />
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2013 should prove to be interesting. Will we get a dishwasher? Cabinets? Will I finally decide that one job is better than four?<br />
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One thing is certain, and two things sure. I will begin the year learning how to make croissants, Ella is going to make us pretend coffee in her new play kitchen, and Michael is going to hope beyond all hope that the new Brown's coach and General Manager will make it Cleveland's year.<br />
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Even Keelshttp://www.blogger.com/profile/13904280824812101849noreply@blogger.com1tag:blogger.com,1999:blog-7037456389956805489.post-23844953746659931362012-12-03T06:13:00.001-08:002012-12-03T18:10:30.564-08:00Disney Junior Scalloped potatosIt's been a while since I have posted anything.<br />
Not because I've not had anything to write about. I have.<br />
I've interviewed and gotten a new job. So I now have 2 1/2 jobs not including Mom. <br />
It's all good. I still have time to spend with Ella, and being a real live music teacher (not just private lessons) is super fun.<br />
A shit ton of work, but fun. When I got the job it was sort of like when Broadway called that one time. Exciting and terrifying all at the same time. <br />
I digress.<br />
Because of our busy schedule I've tried to stock the freezer with all things tasty for dinner. But I don't defrost every night, because sometimes I figure out short cuts to super yummy things that will take you only a 15 minute episode of Mickey, Doc, or Jake and the Neverland Pirates to make.<br />
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This will be my first blog post with actual recipes. I've avoided this in the past because I think it's sort of over done in the mommy blog-sphere. But maybe I have a different point of view....<br />
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I'm not crunchy enough to keep chickens. We don't live in the suburbs. I think it would be looked down upon to keep them on the fire escape. AND I let my kid watch TV, and don't apologize for it. She doesn't watch it all the time, and she knows how to play by herself, dance, and color, we just like TV, and there are some pretty darn good shows out there these days. <br />
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I also let her have sweets occasionally. Mostly stuff I've made, or we have made together, but she gets sugar sometimes, she's not addicted to it. It doesn't make her act like a lunatic. It doesn't keep her from eating her broccoli.<br />
Yep! I've outed myself.<br />
<br />
Here is the recipe for Disney Junior Scalloped potatoes for two. You could add more potatoes and make it for 3 or 4<br />
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2 medium red skinned potatos<br />
Shredded mexican blend cheese<br />
Smoked Spanish Paprika (to taste, a sprinkle per layer)<br />
Salt and Pepper<br />
Milk<br />
Panko Bread crumbs<br />
Cooking Spray<br />
Olive Oil <br />
<br />
Peal (or not) the potatoes and slice thinly. Spray individual ramikens with cooking spray. Layer the potato slices with the cheese in the ramikens adding salt, pepper and paprika as you layer. Toast the panko in a skillet with a small amount of olive oil till golden brown. When you have finished the layers of potato and cheese, pour a small amount of milk in the ramiken, just enough to keep everything moist in the oven. Sprinkle panko over the top, and bake until cooked through and bubbly about 20 min covered, and 25 min. Uncovered at 350*.<br />
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The handy thing. And what I did. Was let Ella watch an episode of Mickey this morning while I put these together and then I pop them in the fridge to bake off later this evening before dinner. They will go along with the turkey breast that I cooked yesterday wrapped in bacon and seasoned with Herbs d'Provence.<br />
With Salad, not bad for a Monday night.<br />
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Even Keelshttp://www.blogger.com/profile/13904280824812101849noreply@blogger.com0tag:blogger.com,1999:blog-7037456389956805489.post-22946512708026679392012-09-25T10:04:00.001-07:002012-09-25T15:24:34.461-07:00Into the DeepToday (in my mind) marks the day where we begin the delicate, strategic, and sometimes terrifying navigation through the New York education system. <br />
Ella had her first day of what I like to call Preschool Lite. A 90 min. class broken up into large motor time (that's preschool speak for the playground,) snack and free choice (Ella chose art and lining up farm animals.) The morning is guided by a teacher and the parents. <br />
Since we are enrolled in the parent toddler program we don't have to line up at 6am like a chorus call for Lion King at the Apollo for regular preschool registration in January. We get a week head start. Which is why we are doing the class, well... And other things like academics and stuff. This place was on my radar before I was even married let alone had kids. All that being said I still have a list of other places to look at and tour. I even have a list of elementary schools although Ella is not 2 yet. Looking ahead is imperative. <br />
I am convinced that we can give Ella a good education without spending 35 thousand dollars a year to do it. <br />
Yes friends. 35 thousand dollars. <br />
Here we go New York! I accept the challenge!!!<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnX3mq-nfQP3C_7sCRZ4JWe0-2fXv4S3CXn7bH3aW9p5AK3w-DWV0Gp1nSvO3zVBODeMtcBBnzLALdXpGfYFLYygL7ExH_J639eRthUP7Gr_y57qKdQ121bt_ZEPdGoMnrtOOHenZ9l5w/s640/blogger-image-1140648020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnX3mq-nfQP3C_7sCRZ4JWe0-2fXv4S3CXn7bH3aW9p5AK3w-DWV0Gp1nSvO3zVBODeMtcBBnzLALdXpGfYFLYygL7ExH_J639eRthUP7Gr_y57qKdQ121bt_ZEPdGoMnrtOOHenZ9l5w/s640/blogger-image-1140648020.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzEA7ErBUfzyHcwYCvQruXguszGRXBn1SUpsSqMM1bsSHKB7aKRuYhtZ5b3HMQM-PEkiHbTYGZCFToeiIoc5C7IN9Tj9GUEPAPx35wNXYvE7yxHsE1oZkf5aTKOCJ0d0TilZ7FqZmuNmw/s640/blogger-image-438108310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzEA7ErBUfzyHcwYCvQruXguszGRXBn1SUpsSqMM1bsSHKB7aKRuYhtZ5b3HMQM-PEkiHbTYGZCFToeiIoc5C7IN9Tj9GUEPAPx35wNXYvE7yxHsE1oZkf5aTKOCJ0d0TilZ7FqZmuNmw/s640/blogger-image-438108310.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxSUGNl1VQ1wiLXWHo6y14cu5q9pVA9D0oErireBmeBEMPcSL8NkoEx9nOR8Rb5a18Lm7ZGqx9SgyM5ZAWaue-dRoDhbIOJrA939is3IuXi2Of2dVnCWqtnCz9pQzHSvK3HJHC5Ni85T4/s640/blogger-image-2145136026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxSUGNl1VQ1wiLXWHo6y14cu5q9pVA9D0oErireBmeBEMPcSL8NkoEx9nOR8Rb5a18Lm7ZGqx9SgyM5ZAWaue-dRoDhbIOJrA939is3IuXi2Of2dVnCWqtnCz9pQzHSvK3HJHC5Ni85T4/s640/blogger-image-2145136026.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHrX0ln6PDH-__uW8w8mZ08BWbrEuSzjF2CpqyKLjRnC-sl7A5Whoq2OfTqo47Q2WV13fvhVFcWi8RiyBf9EyR62x5WJaJHAGd8j7_ibL4PwF9IJSQK7r1ar2PEbHVnuxS8V7iHyZVk0s/s640/blogger-image-1454518794.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHrX0ln6PDH-__uW8w8mZ08BWbrEuSzjF2CpqyKLjRnC-sl7A5Whoq2OfTqo47Q2WV13fvhVFcWi8RiyBf9EyR62x5WJaJHAGd8j7_ibL4PwF9IJSQK7r1ar2PEbHVnuxS8V7iHyZVk0s/s640/blogger-image-1454518794.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdOLMD2DOfj2ThAWE6r3lZ81KkMXoxF8nnCmlBJT7fosN6NdOWHyBmuwLA_iUWv_WP7PczWLzL4DmT4PS5bf7R0Cgv8wqXEiRP5FNnvXJuveGLyNLXhHeryt53EJE8TIICQJBYrpATW8/s640/blogger-image-882666389.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdOLMD2DOfj2ThAWE6r3lZ81KkMXoxF8nnCmlBJT7fosN6NdOWHyBmuwLA_iUWv_WP7PczWLzL4DmT4PS5bf7R0Cgv8wqXEiRP5FNnvXJuveGLyNLXhHeryt53EJE8TIICQJBYrpATW8/s640/blogger-image-882666389.jpg" /></a></div>Even Keelshttp://www.blogger.com/profile/13904280824812101849noreply@blogger.com0tag:blogger.com,1999:blog-7037456389956805489.post-88971592644267183072012-09-17T15:14:00.000-07:002012-09-17T15:14:27.035-07:00Blessings for Baseball, bananas, and Boker Tov"Back in the olden days before Jews lived on the upper west side. They lived in tents and were kind of like cowboys. They wore boots and stetsons, and in the morning (when there was a bright golden haze on the meadow) and before they would even say boker tov they would come outside of their tents and shout Yeehaw!" said the Rabbi this morning. <br />
<br />
I love Rosh Hashanah. I love making all the food, it's better than the January New Year. It's a wonderful time for reflection and renewal as we go into the fall and winter months. Since Michael and I have been married we celebrate with our urban family, our wayward Jewish and non Jewish friends here in New York. The last two years we have celebrated as well with the lovely Ella.<br />
<br />
Today we went to the children's service at our Synagogue and had a great time. This year the parents were on good behavior and there were much fewer women wearing stilettos that would puncture the little darlings toddling across the floor. Not so last year.<br />
<br />
Last year the hard working Rabbi's didn't stand a chance against the upper west side elite. The children's service was fashion show/social hour. Meh<br />
<br />
This year, well meaning adults and their children and grandchildren did their best to listen and enjoy the wonderful child centric service. When it came to the part of the service to talk about what everyone was thankful for one mom raised her hand and said "I'm thankful for a wonderful children's service that we can enjoy with our kids." I second that, lady. Her son was thankful for Banana's. To each his own.<br />
<br />
The rabbi was funny, and engaging. He told the tales behind the prayers that we say, and told them in a a way that everyone found the humor, terror, and wonder of the old stories. We had warm ups, and snack time, and Ella's timer was up just after the Torah parade, but luckily they did the shofar portion of the service (the Shofar player dude had just a quick min. to spare away from the adult service.) So we hit the highlights this year, and didn't have to fear for Ella's fingers and toes!<br />
<br />
Happy New Year!<br />
L'Shana Tova!<br />
<br />
I am thankful for my family and friends, our continued good health, and that we have jobs, and a roof over our head.<br />
<br />
<br />
<br />
<br />Even Keelshttp://www.blogger.com/profile/13904280824812101849noreply@blogger.com1tag:blogger.com,1999:blog-7037456389956805489.post-65953325371438826782012-08-31T09:36:00.000-07:002012-08-31T09:42:07.219-07:00Mystic Crystal RevelationsFor weeks now I've tried to figure out how to say thank you to my parents, to CATCO, to Columbus, for such a magical wonderful summer.<br />
<br />
As Brian says to Kate Monster at the end of Avenue Q. "Just say, thanks."<br />
<br />
So.<br />
Thanks. Thank you, The whole Monster Community thanks you!<br />
<br />
This summer has been one of big revelations, and discoveries for me. And thank you, if you were a part of that.<br />
<br />
On the family end of things, it has been a truly amazing summer for Ella. She has gotten to know her grandparents (all 7 of them) and various cousins and aunts and uncles in a way that will ensure that she<br />
most likely will remember them come holiday time. With the aide of skype for the in between times.<br />
<br />
She has enjoyed playing in the backyard every morning with the dogs, and been a regular at the pool.<br />
<br />
And most importantly she has had amazing bonding time with Daddy. This summer would have not been possible with out Michael playing Mr. Mom. And when he had to return to the city while I was in tech, my parents and Anna of course did a bang up job covering!!<br />
<br />
On the job end. Avenue Q was one of the most rewarding theatre experiences for me. I have enjoyed playing with old friends and making new ones. Furry ones, and of the people variety. I've learned so much and had so much fun in the process.<br />
<br />
We/I am very glad though to be back home in New York. The city has become home for us and our little family and this summer has made us realize that fully. The biggest question on everyones mind when they saw us in Columbus was "Oh! are you back?" or "Oh! Are you moving back now that you have a kid?" And the answer is.<br />
No.<br />
We have learned to appreciate our small space, we realized how much we really don't like driving, and while the city smells in the summer, and is slushy in the winter, you can get any and everything delivered, and things are open all the time.<br />
We love it.<br />
And besides we are kind of tied into our quirky money pit of an apartment.<br />
<br />
But what about the schools, you say? Where will Ella go to school?<br />
We don't know.<br />
BUT! We have a plan. I have lists! Of preschools, of elementary schools, middle schools, and high schools.<br />
Middle school, now that will be tricky.... but maybe not.<br />
We have some time.<br />
<br />
Now that we are home the biggest question by the regulars on the corner is "where'd you go? We thought you hit the numbers!!"<br />
We wish.<br />
You've got to play them to win them.<br />
Good Night and Good Luck Columbus, see you next time.Even Keelshttp://www.blogger.com/profile/13904280824812101849noreply@blogger.com0tag:blogger.com,1999:blog-7037456389956805489.post-55843477456617203042012-07-29T08:07:00.000-07:002012-07-29T08:07:03.958-07:00Bryden Road ExpressI miss the subway.<br />
<div>
<div>
<div>
I never thought I would say that and mean it.<br />
Particularly during the summer when the smell and heat of the New York subway platforms burn the inside of your nose, and eyeballs.<br />
I miss it.<br />
Well, not the burning sensation. But the ease at which you can go to and from, and can read while doing it.<br />
Ella likes the Subway too. The weird people, the attention from little old ladies. The car just doesn't offer the same perks. Only Raffi. Which she sometimes needs to hear so that she forgets the restraints of the car seat. She loves going places, but doesn't like to be in the car to get there.<br />
I have to agree with her.<br />
Does this mean that I am a New Yorker now?<br />
I wonder.<br />
Does it also mean we're full stop new yorkers when Michael and I talk about how less space is not such a bad thing with a toddler around.<br />
Maybe so.<br />
The backyard is great, the quiet at night is wonderful, and being able to be in an amazing show with amazing people has been really terrific.<br />
We open this week, and I am so excited! My shoulder blades are smarting, and I have one giant bicep from all the puppet work, but the anticipation of an audience overrides all of the pain and lack of sleep. It has been one of the most rewarding rehearsal processes I've ever had and I'm looking forward to a successful run.<br />
In the mean time we'll keep driving the BRE in the Chevy SUV the two miles to the theatre, and quarter mile to the grocery. And know that when we get back to the city in September cooler weather will be close, and the burn of the stench will begin to wither away, and I'll be whisked away through a whole in the ground once again. It'll only be a matter of time when we will pine away for a giant car to shlep things too and from storage, or go to the New Jersey IKEA.<br />
<br /></div>
</div>
</div>Even Keelshttp://www.blogger.com/profile/13904280824812101849noreply@blogger.com0tag:blogger.com,1999:blog-7037456389956805489.post-46018939344495137342012-07-08T09:57:00.001-07:002012-07-15T17:01:13.540-07:00Belting before noon... Day three.It turns out I can still bring it before noon. <br />
Singing for preschool kids in the classroom doesn't count. <br />
<br />
I'm talking full on belting my face off at day three of Avenue Q rehearsal. <br />
<br />
After a five year hiatus I have found that getting back into rehearsal and performance mode is just like riding a bike.<br />
However, it's just a bigger heavier bike!<br />
I am grateful for all of it. The job, my entourage consisting of Ella, Michael, and of course Luna who are willing to part with me for the majority of the weekend, and weeknights. And my parents for putting is up for our two month adventure.<br />
<br />
My reality is just so extraordinarily different than it used to be. <br />
<br />
All that being said I have found in the last few days that this job, this whole experience might lead to my best and most rewarding work on stage....<br />
Stay tuned. <br />
<br />
Even Keelshttp://www.blogger.com/profile/13904280824812101849noreply@blogger.com0tag:blogger.com,1999:blog-7037456389956805489.post-36234072294714114862012-03-30T07:38:00.001-07:002012-03-30T14:27:38.287-07:00Deli Wars: Let me pop in for some foie gras and a forty.Delis, bodegas, convenient stores. Whatever you want to call them, they are a booming business in our neighborhood.<br />
And they are at war.<br />
Fierce competition. New ones pop up everyday. Some provide Halal options, some are beginning to jump onto the organic/soy/good for the environment band wagon. All provide coffee that is like drinking scalding hot petrol.<br />
At the Red Apple, they tell us every time they order soy milk and Seventh Generation dish soap that they think of us when they are buying it.<br />
For the record. We don't drink soy milk.<br />
We just fit the demographic.<br />
For our area, the sign of real gentrification is not who is moving in, moving on, or moving out. It's what you can buy and where.<br />
There is a huge difference between El Presidente beer and Magic Hat Number 9. We will walk an extra 2 blocks for the Magic. At the Majestic. The Red Apple doesn't have it.<br />
<br />
Zam Zam has beef bacon, and I must say I was skeptical, how can anything be as mouth watering as the swine, but it's truly amazing stuff. BUT Zam Zam doesn't have the ice cream treats we like so it's back across the street to the mustachioed man at the Red Apple.<br />
Every day a man next door walks to the Red Apple for a can of cat food, a lithe one eared black cat following along, not his cat exactly, but lives around his building and so he has taken responsibility for it.<br />
Speaking of cats, all the bodegas have them. It keeps down the rats, and mice.<br />
I'll take that.<br />
They never used to mind if I carried in my little Stella when I was out for a walk and realized I was out of milk. How could they argue a little dog when there is always a giant orange cat lounging on the top shelves amongst the bottles of soda.<br />
<br />
The newer joints are also being named Gourmet.<br />
Well. That's a stretch.<br />
I don't think the block boys on the corner are going to run to the deli to see if they can get some toast points for their dinner parties, or they just happened to run out of foie gras and cocktail napkins and thought the Zam Zam might just have what they need.<br />
"Oh! If you all will excuse me please, I'll just pop down to the store and see if they have any truffle oil, I seem to have run out!"<br />
Right.<br />
Gourmet my ass.<br />
Just because you put down new tiles, some wood paneling, and sweep the floor more frequently, does not make you Citarella. (For those non New Yorkers Citerella is a extravagantly expensive gourmet market that sells things like kangaroo meat and elk ribs)<br />
<br />
Most delis these days offer premium cold cuts on their sandwiches, and are becoming more and more varied in supplies. You can choose your own adventure with the sandwiches, we will get them at some and not others, we inspect the layer of dust and grime on the deli cooler before we choose. But they are all slinging eggs, bacon, and toast in the mornings, and smelling bacon cooking while walking down the street with the dog and baby is not a bad way to start the day.<br />
As the days, weeks and months go buy the layers of dust and grime are becoming less layered in our tiny shops. They are stepping up their game.<br />
<br />
They have to. The times they are a changing and these places are going to have to be able to compete with the brand new GIANT Duane Reade that is going in down the block.<br />
<br />
Rite Aid or Wrong Aid as we call it has never in my opinion been much competition for the little stores. They are inefficient, very often rude, and certainly will not extend credit when you realize you're short a dollar.<br />
Not that Duane Reade will give you credit either, but the new ones have sandwiches, artisan bread, fancy baby food, AND nail polish.<br />
So my little stores, watch out, and keep those counters clean, keep the cats, but keep them out of sight. We love Duane Reade, but we love you more. We love that you are interested in what we buy, that we can catch up on the neighborhood gossip. Who's gone to jail, who had died, when the memorial is, or who had a baby. I love that you will extend the kindness to a harried mommy who needs an ice cream treat for herself, and the baby, but is 25 cents short. Most of all we love that if we need you at midnight for ice cream, beer, or Pedialight, you are open and ready to do business.<br />
And if we ever decide to start drinking soy milk...<br />
We know you're lookin' out.Even Keelshttp://www.blogger.com/profile/13904280824812101849noreply@blogger.com0tag:blogger.com,1999:blog-7037456389956805489.post-59518678577106831432012-03-29T07:36:00.000-07:002012-03-29T07:36:19.117-07:00What Grimace Ate...Ella turned one then decided she only liked certain things.<br />
It was inevitable I know.<br />
I also know that this is normal, and blah blah she'll eat when she's hungry I just need to continue providing healthy nutritious things. I know all of these things. But. The inner workings of a mothers mind are not always logical, or free from "did she get enough?" "She seems to exist on air." Etc. And then there is the extra peer pressure from other moms who don't have the same issue, or they just force feed their children without regard to if they are hungry or not.<br />
Yeah, I've seen you.<br />
Good luck with that.<br />
And then there is the doctor telling us at her appointment to carb load. Well no problem there. She loves her carbs.<br />
<br />
I have to say it made me sad a little, her adamantly refusing things that I really thought she would love! I thought I was on the road to having a non picky eater. She liked fish, all sorts of lovely veggies, brisket! I was a horribly picky eater as a child, and really it's only been in the last 10 years that I've become more adventurous.<br />
I still don't like feta or goat cheese.<br />
Clearly this is more my problem. <br />
This I know.<br />
<br />
She'll turn it around (she is only 14 months) but right now...<br />
<br />
She likes Mac and Cheese. Who doesn't.<br />
Blueberries, Strawberries, cheese, peanut butter, crackers, pasta with red sauce and spinach, ice cream, and bread. We have also added yogurt back into the repertoire because she realized that was a little like ice cream, and so therefore an acceptable food to be helped with.<br />
Note: Since she was 8 months she has refused any help with eating.<br />
Independent little fart.<br />
I smile at that despite the frustration that it gives me at times.<br />
<br />
So, who is Grimace. Well.<br />
<br />
My mom came to visit.<br />
She knew that Ella had been particular lately.<br />
The teething, the growing, the too too busy to eat. So one day when I was out, and she was feeding Ella, mom had an idea.<br />
What if Ella had a little "friend" she could feed. NOT the dog. A pretend game. She is into pretend these days. Making up whole imaginary scenes with her bear and grocery cart.<br />
So mom picked up a plastic purple walrus (tub toy) named (by us) Grimace. And pretended to "feed" him. All the while making little tasting sounds, and saying how much he liked his cheese. So Ella caught on and did the same. Sooo funny. And she was so excited to do it. The munchy sounds and everything.<br />
It worked. And provided endless entertainment for everyone.<br />
<br />
Well, as with all things this too shall pass. Grimace is now retired. It worked for a week. I'll take that. Now because of the awful teething, little miss has decided it's a great idea to nurse every two hours again. Yay!! She had two teeth for 6 months, and then 4 more decided to come in all at once.<br />
Ouch!<br />
On to yet another phase....<br />
I wonder how she'll do with Matzo's.Even Keelshttp://www.blogger.com/profile/13904280824812101849noreply@blogger.com0tag:blogger.com,1999:blog-7037456389956805489.post-22465352751555514432012-02-10T12:45:00.000-08:002012-02-10T12:45:37.770-08:00Mom JeansEvery Wednesday we get Time Out New York.<br />
I read the sex column, which used to be funny and entertaining, but now it's just lame. If people can't answer their own questions about some of the things they write about then they should not have sex.<br />
Ever.<br />
I also read about the people they spot on the street. That's still interesting and sometimes makes me laugh out loud. A few weeks ago they had some dude with who had recently decided he had no real gender identity (okay) and twirled ribbons for a living.<br />
Reading that was awesome.<br />
Every once in a while I'll read about some new restaurant that isn't in the East Village or Williamsburg that I may put on our list of places to go. Particularly if they are above 100th street.<br />
But lets face it, it's a big weekend if we make it below 59th. It's become our goal to do that once a month. What's the point of living in Manhattan if you don't live it up and take advantage of going downtown once in a while. Or Brooklyn or even Queens for that matter. <br />
I basically ignore the movie listings, dance, comedy etc. I don't like to admit that, but, it is, what it is.<br />
I don't really care. <br />
What I did peruse in addition to my regular columns this week was the section devoted to this weeks magazine topic.<br />
Most Stylish New Yorkers.<br />
Actors, comedians, artists, and some drag queens.<br />
Well. As I pondered over the contents of my closet I thought maybe I need an update? Maybe this is the issue for me! <br />
I think of myself as maybe bohemian chic? Or that's what Michael says anyway. But that's when I really get it together.<br />
And what does that mean anyway. <br />
Bohemian chic. <br />
<br />
These days my clothing consists of shirts and jeans from the gap, and a few pieces (maybe from some c list designer, my attempt at being a Maxxanista) that are wearing thin with multiple washes from kid snot and paint. Not just Ella snot, I have a class of 24 little darlings that are walking petri dishes and snot machines. <br />
So, can I take any tips from this weeks Time Out New York? Can I update my closet without breaking the bank? I think it may be already broken but that's another story. Can I realistically turn in my gap centric wardrobe for something more chic and sophisticated? <br />
I thought the answer would be no. According to what I see in Time Out I'm a real dud. I am too practical a girl to wear a long dress made of lace and combat boots just because TONY said it was cool. I don't want my hair to be pink. Wearing yellow jeans with a tutu overtop, a flannel shirt and gogo boots just shouldn't be anyone's style. I don't care how much you need to express yourself! I exaggerate a bit, but you see where I'm going with this. <br />
What is it that needs to change? <br />
I don't care about what these yahoos say about fashion! <br />
We have to stop getting Time Out New York. <br />
That's it!<br />
We are not hipsters who live in Williamsburg. We live uptown and have a kid. So I will stick to my skinny corduroys in navy that hide snot, paint and dirt remarkably well, and I will relish getting that one beautiful piece of a fashion risk every so often. Recently it was a furry vest. I'm not Ann Taylor Loft and I'm not Urban Outfitters. The Gap has good sales...I'm somewhere in between. <br />
I'll read the get naked online if it gets better. And here's the thing THIS is New York, I spot plenty of interesting people on the street in my neighborhood. I don't need to read an exposé about a gender neutral ribbon twirler. <br />
<br />
I am mature enough to know when it's time to switch from Time Out New York to New York Magazine...Even Keelshttp://www.blogger.com/profile/13904280824812101849noreply@blogger.com0tag:blogger.com,1999:blog-7037456389956805489.post-87806231515253234312012-02-08T16:55:00.000-08:002012-02-08T17:01:18.238-08:00Adventures in Snack CakeHello, My name is Carmen, and I am addicted to cake, cookies, and doughnuts. All manner of treats really for that matter.<br />
The first step to recovery is admitting you have a problem right?<br />
Well, I have a problem.<br />
I love the chewy apple and warm cinnamon of the apple fritter. The buttery snap of a chocolate chip cookie, and the way the chips melt all over my fingers, and Ella's face. Most of all, I love love love the very moist, and tart taste of the most highly caloric fattening thing that you can possibly buy at Starbucks.<br />
The lemon pound cake.<br />
490 calories friends. Yuck.<br />
Starbucks isn't my only haunt. A small upper east side bakery that makes fresh croissants, and amazing muffins is a frequent stop as well. So you see, it's not just the sweets. The croissants are a constant temptation as well.<br />
My excuse is I'm still breast-feeding. I NEED that extra 500 calories a day, and frankly I weigh less now than I did before I was pregnant. I lost the baby weight and then some. But the honeymoon wont last forever. I cannot go on like this!<br />
I needed a solution, and fast. I can see how this is getting out of control.<br />
So.<br />
I did some research. I looked up the most delicious recipe I know for lemon pound cake. Ina. The Barefoot Contessa makes an amazing cake that of course is far better than the Starbucks fare. I looked for a similar recipe, just less fattening. Voila! Google produces the cravingchronicles.com. A low fat lemon yogurt cake that just tweaks the Contessa's. Then I tweaked it some more....<br />
I added some white whole wheat flour (yes mom, I understand the need for plenty of fiber) and choose not to make the glaze. I think next time I'll try using honey to sweeten, and use less oil. But I have to tell you, the lemon cake problem is solved. The texture, the taste are all that I could have hoped for. I have cut it placed it in zip locks and will arrive at work tomorrow with my trusty piece of cake in my bag.<br />
Yes my friends you can have your cake and eat it too.<br />
Now what am I going to do about that ice cream at 10 o'clock at night problem I seem to be having.....<br />
One small step at a time.<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl7GRipxgb5O86oXJlISxYaSyEOHNEx5yje0yY4vF_ff7ZcnqiO2GRk1MARe8Zyz1gSbFxVEzCjzcEsu8le4Ftw1aeZndIzK1McwbVi86G6QfxXZsUaR6qi3c6mK16UxrCkMFc5bG20Xo/s640/blogger-image--1653418518.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl7GRipxgb5O86oXJlISxYaSyEOHNEx5yje0yY4vF_ff7ZcnqiO2GRk1MARe8Zyz1gSbFxVEzCjzcEsu8le4Ftw1aeZndIzK1McwbVi86G6QfxXZsUaR6qi3c6mK16UxrCkMFc5bG20Xo/s640/blogger-image--1653418518.jpg" /></a></div>Even Keelshttp://www.blogger.com/profile/13904280824812101849noreply@blogger.com0tag:blogger.com,1999:blog-7037456389956805489.post-49860692528121114172012-01-22T10:24:00.000-08:002012-01-22T10:24:27.140-08:00Can he still be the King even if he is in Heaven?Can he?<br />
Well... King is actually his last name, like Smith, or my last name Keels. He's not actually a King.<br />
Oh. And what was his wife's name? Coretta<i>. </i>And his kids? (I'll have to look that one up,) and his dad? Martin Luther King Sr.<br />
<br />
The questions continued.<br />
<br />
My co-teachers and I were blown away by the discussions in circle regarding Martin Luther King Day.<br />
<br />
The whole time line of the civil rights movement, and when Dr. King lived exactly didn't seem to register, the importance of it did. That's the crucial part anyway, right? They understood that things used to be very different, very unfair, and sometimes dangerous if you broke the laws.<br />
<br />
For the full day children I played a clip of the <i><b>I have a Dream</b></i> speech. They were speechless.<br />
For the first time that morning!<br />
They are a chatty, chatty bunch. <br />
I'm not sure if they really understood exactly what Dr. King was saying, and I did have to explain that it wasn't a movie clip, it was real, just from a long time ago, before we had color TV.<br />
They did understand that it was important. And that his dream was that we would all work and go to school together and things would be fair between African Americans and Caucasians.<br />
And permit me to get a little political here. We spend lots of time belly aching about how much more work needs to be done for equal employment, marriage equality, heath insurance etc. Of course. <br />
But really from the perspective of a child? Things are okay. In their eyes Dr. King's dream is here, and they are apart of it.<br />
I digress....<br />
We had covered with them the fact that if it had not been for Dr. King and others like him, I would not have been able to be there teacher because I was African American, and that we also would not have been able to use the same drinking fountain or bathroom. AND we would not have Barack Obama as president. It would have been against the law!<br />
And that in the south like where Ms. Simmons was from the laws were even worse.<br />
They were very upset by the unfairness of it. Being fair is really REALLY important when you are 3, or 4, or 5 or 35 for that matter.<br />
The greatest excitement and ability to understand Dr. Kings message was through the songs we learned.<br />
(sung to Twinkle)<br />
Freedom Freedom Let it Ring<br />
Let it Ring said Dr. King<br />
Let us live in Harmony,<br />
Peace and love for you, and me<br />
Freedom Freedom Let it Ring<br />
Let it Ring said Dr. King.<br />
What better way to teach his message than through song.<br />
Right? Right.Even Keelshttp://www.blogger.com/profile/13904280824812101849noreply@blogger.com1