Tag: recipes

  • ODDS and ENDS: I Hate Fractions, Breakfast Memories, and I Have a Problem…

    ODDS and ENDS: I Hate Fractions, Breakfast Memories, and I Have a Problem…

    (Three is a magic number…)

    Fractions suck. They have sucked since I was first introduced to them back in 5th grade, and to this day, they are still sucking away. I know that their suckage has continued because my daughter came home with math homework that was nothing but stupid word problem fraction questions. “It takes 1 3/4 cups of flour to make a batch of cookies. Dave wants to make 4 1/8 batches of cookies. If Dave has 8 2/3 cups of flour, how much flour will he have left over after he bakes his cookies?” Honestly, who gives a shit. Why aren’t they teaching kids to convert the fractions to decimals, because the world runs on decimals. Lucky for the kid, she didn’t inherit her father’s useless mathematical mind, and at least can handle it better that I did.

    This morning, as I was waking up the kid, and getting breakfast started, a memory shock-shot into my head. I returned to being four or five years old, sitting at the kitchen table eating Franken Berry cereal, watching my mother in her old yellow robe whisk and glide around the kitchen make school lunches for my brothers. There was a radio on top of the refrigerator that was playing “Fun, Fun, Fun.” I was trying to follow the lyric, but was confused. “What’s a T-bird?” I asked my mom. “It’s a car,” she said. “Why does the dad take it away?” “She got in trouble.” This was all confusing to me.

    I’m addicted to my phone, and it’s becoming a problem. Sure, a little of it has to do with doom scrolling because of all the news of late. Yet, I know that I am spending too much time on my phone. I lost a half hour just now, looking a videos of people signing about how awful musical theatre is. Like, I need to wrap up my writing this morning, and get to my chores… but I had to see if there were any new ICE videos. Now I feel like I am behind, and the day is slipping away. I have to put it down. I have to stop. I have to do better and more constructive things with my time. Like come up with a good button to end this piece…

  • ODDS and ENDS: It’s Cold, Life with an Oxford Shirt, and Yellow Cake

    ODDS and ENDS: It’s Cold, Life with an Oxford Shirt, and Yellow Cake

    (Tin Roof! Rusted!)

    It’s winter now. That was fast. Seems like last week, it was still Autumn around here. And I don’t just mean because it was Thanksgiving back on last Thursday. No, there were still colored leaves on trees. Then, this morning, it was 21 out, and all the leaves were gone. Just bare trees, and cold winds.

    My mother used to always buy me blue Oxford Cloth Button Down shirts growing up. I hated the shirt style. It seemed too formal for a kid to wear, and if you did have one on and went to school, the other kids would make fun of you – call you a nerd. Though I always had one in my closet, just in case when I need to wear a tie. When I was in college, and hated doing laundry, I started wearing the Oxford shirts again, and on some level, it felt comfortable this time around. I am sure it had everything to do with no one calling me a nerd. I kept Oxfords in the rotation when I started working professionally, as they looked smart with a tie, but also not too formal, like I wasn’t trying to dress up. Now, it’s what I want to be in all the time. Not sure what that says about me.

    Sometimes I just want a box-mix yellow cake with chocolate icing for desert. I know that yellow cake doesn’t really have a unique flavor – I think it’s vanilla, right? But right now, I really want to have that lite, spongy sheet pan of a cake. And the icing as well. That cream cheese icing with coco powder. Nothing special, or ground breaking, just solid great tasting icing that isn’t too sweet, and with a slight hint of biter chocolate. That cake feels like the best comfort food I could have right now. Maybe ice cream would be more comforting, but it’s too cold for that. No, I want right out of the over yellow cake.

  • ODDS and ENDS: Fly the W, Baking Brownies, and The kid Hates the MTA

    ODDS and ENDS: Fly the W, Baking Brownies, and The kid Hates the MTA

    (Love and happiness…)

    The Cubs won! They beat the San Diego Padres and are moving on the NLDS! This season I was pretty hands off with the team. Followed them through the MLB app, mainly because baseball on TV is now behind a paywall, and due to flex pricing, the better the Cubs did, the more expensive the tickets cost when they played in NYC. (But a discussion on how MLB, clubs and players have made the game too expensive an elitist will have t happen on another day.) The CUBS are moving on to the next round in the playoffs!

    Brownies make me think of home and comfort. It won’t be cooler this weekend, as Summer has returned for the next four days. No bother! It’s October and the time of the year to start making this home nice warm and cozy. That means afternoon coffee, and brownies in the oven. Warm gooey chocolate seems to solve all problems, and I will be baking on that this weekend. Not that anything awful is happening. I feel like I should be prepared just in case.

    The kid hates the MTA now, and especially the randomness of the C train. This school year, she’s venturing out more on the subway, and gaining valuable mass transit experience. And what she is experiencing is that the MTA sucks. It costs too much and the train you need is never on time. And of all trains, the C is close to the worst. Like, two of them will arrive within three minutes of each other, then the next one is in twenty minutes. It makes no sense. Her anger at the MTA is a deep dark red seething cauldron of rage and disappointment, and never have I been more proud of what a great New Yorker she is becoming.

  • ODDS and ENDS: My Head Hurts, (Place Holder), and SOUP!

    (Revved up like a deuce…)

    I didn’t sleep well last night, so I know that’s the main reason, but man, my head hurts. On a scale of 1 to 10, 1 being barely there and 10 being the worst pain imaginable, I would say I am at a 2. But the pain in behind my left eye, going up the left side of my head and ending at the back of my skull. Usually, when I get pain behind an eye, that is the red flag of a migraine. But like I said, the pain is low and that leads me to believe that this will become a dreaded migraine. In fact, it’s been years since I had one. I used to get migraines a handful of times a year, while normal headaches would happen at least once a week. You might find this hard to believe, but this would happen to me back when I was working a normal 9 to 5 job. I think it had everything to do with stress, and now I don’t live as stressful of a life, but there are still stresses.

    (Place Holder for a good idea)

    You know who loves soup? Me and my wife. You know who hates soup? My kid. You know who is willing to try any food you put in front of them, except soup? That is also my kid. I find this so confusing about her. I’ve asked her often, what is it about soup that you hate? And she just says, I don’t like soup? But she likes ramen. She loves when we make a Japanese hotpot at home. She loves getting pho. But soup. Even a normal basic chicken noodle soup, she hates. And this hatred for soup has been growing. The kid won’t touch a stew, or gumbo. My friend made a really great gazpacho the other day, and she refused to try it. The wife and I are getting a little worried as we are getting closer to Autumn, and we have soup plans. (And I realize how funny and odd that last sentence was.) There’s a clam chowder I want to make, and the wife has her eye on a couple of different French stews that she wants to try. We both found a mushroom soup recipe that we want to try, and I found a video of a Japanese vegetable soup that think would be perfect for a cool Fall lunch. I mean, we are going to move forward with the soup plans, I just really don’t want to leave the kid behind, nor turn her off to the idea of soup for the rest of her life. You know, like how people who ate too much canned tuna as a kid can never have anything with tuna in it, no matter how well prepared it is. I don’t want that to happen to the kid. But… soup. SOUP!

  • The Best Turkey Soup

    I got one more Thanksgiving thing to do, and then I will have it all out of my system.

    We ordered a smoked turkey from Greenberg Smoked Turkey, Inc. (FYI, this is not a paid sponsorship, we actually love their turkey.) As such, we saved a turkey leg specifically for this soup recipe. I guess you can say this is also part of our Thanksgiving tradition, as this soup hasn’t let us down in all the years we have made it. I will say this, we prefer swapping out the white wine for a very dry rosé, as it adds a depth that you don’t get with the white. Anyway, give it a shot

    Creamy Turkey and Wild Rice Soup

    Ingredients

    For the Turkey Broth

    • 2 tablespoons unsalted butter
    • 2 onions chopped
    • 1 celery rib chopped
    • 1 turkey or chicken carcass cut into 4 pieces; NOTE: Leftover turkey wings, thighs, or drumsticks can be used in place of the carcass.
    • 3 cups white wine
    • 6 cups low-sodium chicken broth

    For the soup:

    • 1 cup wild rice
    • 2 carrots peeled and chopped
    • ½ teaspoon dried thyme
    • ¼ teaspoon baking soda
    • ¼ cup all-purpose flour
    • 1 cup heavy cream
    • 3 cups chopped cooked turkey
    • Salt and pepper

    Instructions

    For the turkey broth:

    • Melt butter in large Dutch oven over medium-high heat.Cook onions, celery, and turkey carcass until lightly browned, about 5 minutes.Add wine and chicken broth and simmer over medium-low heat for 1 hour. Strain broth, discarding solids.

    For the soup:

    • Wipe out Dutch oven and toast rice over medium heat until rice begins to pop, 5 to 7 minutes.Stir in turkey broth, carrots, thyme, and baking soda and bring to boil.Reduce heat to low and simmer, covered, until rice is tender, about 1 hour.
    • Whisk flour and cream in bowl until smooth.Slowly whisk flour mixture into soup. Add turkey and simmer until soup is slightly thickened, about 10 minutes. Season with salt and pepper. Serve.

    Notes

    Recipe source: Cooks Country Magazine, October / November 2007 issue