The Story Teller; Tales of Life and Music, by Dave Grohl

Picked up on a whim (I love rock ‘n roll (auto)biographies), I devoured this book. I wouldn’t say I am a huge Foo Fighters or Nirvana fan, but I am now solidly a Dave Grohl fan. What a cool guy! Took many leaps of faith, achieved amazing success, had significant losses, but still seems so grounded and grateful. And loves his mama. I really enjoyed the parts where he talks about meeting his musical heroes and about what a big fan he is himself. He has had crazy adventures and still loves to party, but will literally travel the Earth to be there for his family (blood-related and not). There is a sense that he feels things deeply, and is not afraid to show how moved he is by the magic of life. Another quote that resonated with me is “I believe that people are inspired by people”. This is why I read people’s stories including Dave’s – for inspiration. I was not disappointed here.

4 quotes from the book:

“I was an idealistic misfit, empowered by the audacity of faith and a reckless determination to do it my way.”

“…but I saw a door open before me, and rather than stay within the comfort of my tiny bedroom, I decided to dive through it, leaving a life of stability and security behind.”

“I love my children as I was loved as a child, and I pray that they will do the same when their time comes.”

“…I will still always choose to let life take its natural course, a journey with no roadmap to refer to in the event that you get lost.”

 

Life wisdom obtained:

The last chapter spoke to me deeply and brought on some tears – so much about bucking a conventional life in favor of a creative one despite no guarantees of success. And being happy and grateful for the whole spectrum of life.

Must read chapters:

All of them.

Will I keep it on my bookshelf or donate it? Definitely a keeper and one I will enjoy sharing with others

 

Easy Tomatillo Salsa

When life gives you tomatillos, make salsa!

recipes are merely a suggestion
Fresh tomatillos dressed in their papery skins

Last week I stumbled across a batch of perfectly lovely fresh tomatillos whilst perusing all of the other south of the border delights in a Mexican tienda. We were actually dive bar hunting (one of my other writing gigs, check it out here) when we came across this wonderful market. I love shopping in international markets, home or abroad, whenever I get the chance. They are like magnets that just pull me in. I feel like grocery shopping is a universal task that unites us as humans and I love seeing what fun ingredients people in other countries have to work with.

These tomatillos just called my name. I knew they would make a delicious roasted salsa. And I was not wrong!

recipes are merely a suggestion
Roasted tomatillo salsa

Here’s how I made it:

Peel the papery skins off of the tomatillos. Rough cut a small white onion into chunklets.  Coat tomatillos and onions in a light oil and sprinkle with coarse salt.

recipes are merely a suggestion
Tomatillos and onions ready to roast

Roast ’em on a sheet pan at around 400 degrees until everything gets soft and browned in spots. The tomatillos will make a lot of liquid – that is normal. And delicious!

recipes are merely a suggestion
Roasted tomatillos and onions

Cool a bit and then transfer the veg and magical juices to a food processor or blender.

recipes are merely a suggestion
Ready to blend!

Whir them up until your desired chunkiness is reached. This is how I like mine:

recipes are merely a suggestion
Roasted tomatillo salsa

Check for salt but mine didn’t need any. It was just a bright, almost citrusy flavor with a touch of tannin. This was amazing on carnitas tacos and also stirred into a bean stew. Easy as can be, go make it.

KC’s Shomler’s First Book – Falling Out Of Love With My Career

Falling Out Of Love With My Career

KC’s Shomler’s First Book – Falling Out Of Love With My Career

KC’s first book is here!

From www.GetThePinkBook.com:

“You’re not broken for falling out of love with your career. In fact, falling out of love with your career might be the most honest and self-affirming thing you ever do for yourself.

KC takes you along for her roller coaster ride leaving a 25-year career in healthcare. With a believable emphasis on self-compassion, she lays bare her own story in a uniquely thought-provoking way.

Her unflinching self-analysis leads us to ask ourselves: what stories have we created about our own happiness and fulfillment in life? How can we make big changes without giving in to our fears and ruminations?

What noble excuses hold us back from evolving in our lives? What are our darker feelings trying to tell us and how might they help us to grow?

This book is part memoir, part mindfulness guide, all laced with comedy, drama and insightful bits of wisdom that are hard to forget or ignore. Falling Out of Love with My Career provides commiseration and inspiration for anyone going through or considering any variety of major life change.

For more info go to www.GetThePinkBook.com 

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Falling Out Of Love With My Career

 

 

Macaroni and Cheese

macaroni and cheese

 

Last night I was overcome by a hormonal hankering for macaroni and cheese. Not that boxed bullshit, but the real, live, grate your own cheese kind.

So even though I was tired out from work and we didn’t have all the ingredients on hand, I made it work anyway. WITHOUT a trip to the store! Read on for the secrets.

Dusty box of elbow macaroni? Check. 4 butt ends of different cheeses drying out in the fridge? You know it! Heels of bread from the freezer for bread crumb topping? Always got those. Flour and butter to make the cheese sauce? Yep. Just one, tiny missing item – milk. Well, shit. I usually have a shelf full of non-dairy milks to choose from but I’ve neglected my larder in recent weeks. I did have half and half but making mac and cheese solely with that had my arteries stiffening in fear from all of that fat. What to do? Broth in a jar to the rescue!

Here are the ingredients and how I made it work:

 

  • Small-ish dry pasta shape of your liking
  • Flour
  • Butter
  • Salt and pepper
  • Nutmeg
  • Dry mustard
  • Half and half
  • Broth (I use the kind that comes in a jar and is prepared with water)
  • Sour cream (optional)
  • Grated hard cheese(s)
  • Bread remnants
  • Garlic bread seasoning
  • Pinch of parmesan cheese

 

Cook the pasta in salted water until just short of al dente. (I shaved about 2 minutes off of the box instructions). When done, drain and set aside right in it’s cooking pot with a little olive oil or butter to prevent stickage.

Heat the oven to 350 and butter a baking dish or do cute little individual ramekins like I did.

While pasta cooks, toast bread and apply generous amount of butter and garlic bread seasoning (I like Johnny’s Garlic Spread. Buy it at Costco). Set aside to cool.

In a saucepan, add equal amounts of butter and flour, melt over lowish-medium heat until it bubbles. Then add a bit of dry mustard powder if you have it and a pinch of nutmeg. Cook for another minute until you can smell the nutmeg -yum.

Make a mixture of approximately 3 parts broth (any variety you like, I used chicken but I bet that roasted garlic one would be amazing) to 1 part half and half and a dollop of sour cream, if you have it. Whisk broth mix into flour mix and keep whisking until it starts to thicken. Once it is all nice and hot, add the grated cheeses and keep whisking until it is all nicely smooth and creamy. Taste for salt and pepper.

Pour sauce into pasta pot and mix it all together. Taste again for salt and pepper. Pour that creamy dreaminess into whatever baking dish you are using.

Finish the bread crumbs: Tear the toast into chunks and use a blender or food processor to blend into crumbs. Stir in a bit of parmesan. Top pasta with this golden loveliness and bake uncovered in the oven until all is bubbly and the bread crumbs are crisp. Everything is cooked, so shouldn’t take too long.

Let is cool a bit and set up for best results, even though that restraint is incredibly hard to achieve. For evidence, see the burn on the roof of my mouth.

 

 

 

Slammin’ Salmon ala KC

I’m a little opinionated when it comes to salmon. Shocking, I know. In my book, salmon from the Pacific is the only one I wanna eat. Screw that Atlantic garbage. I said I was opinionated.

I buy fresh and frozen salmon. Both taste wonderful. Provided they come from the west coast.

If you think you don’t like salmon, try this recipe. If cooking fish at home is daunting, try this recipe. It is easy and delicious. Comes together in minutes and cooks under the broiler. Here it is:

 

Pacific salmon fillet or fillets (I like tail pieces). Defrosted in refrigerator if frozen.

Brown sugar

Paprika (I like Spanish pimenton, it is smoky)

Dried thyme

Coarse salt (I use kosher)

 

Line a small sheet pan or baking tray with foil or parchment. If using foil, oil it a little so the fish doesn’t stick.

In a small dish combine brown sugar, paprika/pimenton, thyme and salt. Use your taste buds to measure. That being said, it is easy to go overboard on thyme, so my advice is to be judicious. You can always add more. This rub is good on other meats as well, especially ribs.

Lay salmon fillet skin side down on the prepared baking dish. Use your hands to rub the spice mixture all over the flesh. It should be nice and covered but not too thick. The spice mixture will create a wonderful glaze as it cooks.

Put fish under the broiler. In my oven, this usually cooks within 8-12 minutes depending how thick the fillet is. I prefer my fish cooked through, which means it flakes easily with a fork, but is not wobbly at all.

Delicious with risotto and roasted vegetables. This is one of my favorite meals.

 

Love and Work by Marcus Buckingham

Love and Work by Marcus  Buckingham

I read this book a month ago and I am still thinking about concepts from it almost daily. It’s the type of book where I found myself wanting to highlight every other sentence. Like the author was speaking to me directly. So many thought provoking concepts about work, love and even our educational system (fascinating as a parent). What does meaningful work look like for me as an individual? How do I love someone well? How do I discover what really makes me tick? I want everyone I know to read it so we can talk about everything in it!

4 Good quotes from the book:

“You don’t need to love all you do. You just need to find the love in what you do.”

“To help you see yourself for the unique creature you are, begin by resisting the pull of comparison.”

“Schools and workplaces that insist on treating all of us the same are sources of oppression.”

“Know someone’s fear and you’ll know their need. Know their need and you’ll understand their behaviour.”

 

Life wisdom obtained:

  • I don’t need to love everything about or every minute of my job. Loving what I am doing 20% of the time is sufficient.
  • I have to understand what my unique loves are before I can find a job that fits me.
  • Schools are designed to build and sell a workforce, not to help students understand themselves and reach their own individual potential.
  • The best relationships are about seeing and being seen, understanding the depth and complexity of each other and always viewing the other’s behaviour through the kindest possible lens.

Must read chapters:

7 – It Just Clicks

14 – Rate Me, Rank Me

16 – I See You, I Love You

17 – A Scavenger Hunt For Love

19* – Love In Learning (*Especially good for parents)

Will I keep it on my bookshelf or donate it? Definitely keeping it. When I’m not lending it out to everyone I know

 

Waffle Mania

It’s Sunday morning and I’ve got a horrible case of the shoulds. I should be finishing the editing on my book that is coming out in April 2023 Falling Out of Love With My Career. However, productive procrastination is one of my superpowers so I am making waffles instead!

I’m not big on sweets for breakfast, but once in a while, a waffle tastes good. Thin and crispy though, none of that bready Belgian bullshit. I usually eat them with butter only, occasionally a side of good maple syrup for dipping.

Unless I’m feeling savory and then that opens up a whole new waffle universe! 86 the sugar from the batter and mix in some shredded cheese, green onions and bacon instead. My kids like this version with taco sauce on top.

This recipe (minus the bacon and cheese, duh)  just happens to be vegan and gluten free. I swing that way sometimes.

(Measures are approximate; use your noggin’ ! You know what waffle batter consistency should look like.) This makes about 4 waffles on my waffle maker.

1/3 cup besan (chickpea flour)

1/3 cup almond flour

1/3 cup cassava flour

1-2 tbs flax meal

1 tsp baking powder

Pinch of salt

Couple tbs sugar (leave out if going savory)

Dash of nutmeg (optional, but delicious)

1 tsp apple cider vinegar

2 tbs oil of choice (I use coconut)

Enough milk product (I use almond) to make a thick but pourable batter

Mix the dry stuff and then combine with the wet. Let it sit for a bit and then check if more milk is needed. That besan is thirsty! Cook until crisp.

 

 

2023 and Me:The Year I Put the Pedal to The Metal

 

My trusty old suitcase finally gave out at the end of 2022  and I like the symbolism of that. It represents a former life and all of the places I went before. I am grateful for that life and those experiences and also ready to close that chapter and move on to do new things. 2022 was about leaving my old career, healing and finding a new path forward for myself. Now 2023 is all about going for it!

To this end, I’ve got 3 big projects going down this year:

  1. I am publishing my book baby, Falling Out of Love with My Career!

Writing this book has been a growth experience like none I’ve had before. I learned so much about myself and life transitions and I can’t wait to share it. Even though sharing with a wider audience also makes me incredibly nervous! I am a private introvert who has somehow managed to write a book that lays myself completely bare. Scary to put it out there, but doing it anyway.

Falling Out Of Love With My Career

  1. I am starting a publishing business!

That’s right, I’m gonna be a publisher. Bonfire Books Press is in the works because I believe writers deserve a better deal than what most traditional publishers offer these days. More creative control, more money, better marketing. I will test the waters with my own book and then open it up to other writers with unique voices who are looking for a publishing home.

  1. I am writing my next book: Desperately Dating!

I had a blast doing the Desperately Dating Podcast with my dream of a stepson, Zac Shomler, so now I’m going to turn that content into a book. Some of the questions I will explore in a fun, approachable way are: What is true love and how do you find it? Is it possible to enjoy dating without losing your mind and becoming totally discouraged? How do you maintain a soul-satisfying relationship?

I am really excited for this year! These three projects will be incredibly fun, but I am also looking forward to enjoying more of my daily joys that keep me grounded and happy as well. Like reading good books or swimming (only reason to have a gym membership in my book) and cooking for those I love. Or discovering and sharing quirky new kitchen gadgets to delight and amaze. Spending quality time with my man visiting dive bars, drinking martinis at home or enjoying restful Sundays on the couch with good shows and popcorn. I will also continue to advocate for my mom as she navigates our challenging American healthcare system – at least there is still a good use for all my training and experience working in the medical field. The big stuff matters, but the little stuff also gives my life a lot of richness and texture.

Symbolically, I have replaced my old faithful case with this snazzy new number, in Caribbean Blue (of course). We are ready for new (ad)ventures! Here I come 2023, it’s gonna be a great year.

 

 

 

Things I Wish My Mother Had(n’t) Told Me About Menopause

KC-Shomler-Menopause-And-Me-Recipes-Are-Merely-A-Suggestion

I feel like menopause thus far has been something of a mystery. And not the good kind of mystery. Not the I-wonder-what-this-beautifully-wrapped-gift-is type of mystery, but more of the why-is-my-toilet-making-that-weird-noise kind of mystery. Not just a mystery to me either.

I honestly think part of the reason why my first husband and I divorced when we did was because he didn’t want to have to go through this stage of life with me. And he’s a doctor! Funny coincidence that his new wife is significantly younger… unintentional or not, it amounts to further postponement of that shared experience.

The irony of my ignorance about menopause is, I am a woman, a healthcare provider myself and I have two older sisters, a mom and friends who have all gone through this stage of life. So why do I feel so ignorant about it??

Well, that’s not entirely true. I did learn, many years ago in school, about the technical changes that occur in the body including which hormones shift at menopause. But who gives a fuck about that? That doesn’t help me understand what this life transition feels like.

And since my own healthcare providers had similar scanty training on the subject and are usually younger and devoid of first-hand experience on the matter, none of them have been much help either. They just hand me various pills, tell me to give up gluten or send me off for consultation about having my uterus taken out and be done with it.

The body ills like heavy unpredictable bleeding, disabling pain and sheet-soaking night sweats have been no picnic, but honestly, most of the time I don’t know if I need a doctor, a psychiatrist or a priest! These symptoms are wildly varied and go far beyond the physical plane. For instance, I don’t think there are meds I can take to fix my profound existential angst and I doubt a hysterectomy is going to cut it (every pun intended) when I feel like my metaphorical cheese is sliding off of my cracker.

I doubt a hysterectomy is going to cut it (every pun intended) when I feel like my cheese is sliding off of my cracker

Neither of my sisters has been much help in shedding light on the subject. One of them says she barely noticed going through the change (I wonder if her immediate family would corroborate this) and the other just takes on a haunted look when the subject arises. My mom was the most up close and personal look I had at the process and it was not pretty. The messages I got from her were that this is a horrible, no-good, awful change to be fought tooth and nail and one must take synthetic hormones to stave off the inevitable for as long as possible. She did not go willingly into that goodnight. Not exactly encouraging.

Well, I don’t want my daughters and sons to be in the dark like I was. I want them to have some idea about what is coming and how to be good to themselves and to their partners during this totally normal, but admittedly challenging stage of life. So here goes, what I have learned about menopause (so far):

Perimenopause is the name for the time period leading up to menopause which is defined as the date one year after the last menstrual period. Colloquially, people call it menopause when they’re really talking about perimenopause (when all of the wacky shit happens). I did it myself at the beginning of this letter, it’s just easier to say.

It can sneak up on you. In retrospect, I’ve probably been in this perimenopausal period for around 10 years! It started very subtly with heavier bleeding, more pain and fewer fucks to give. Incidentally, this transition can last 7–14 years on average, so I gotta be reaching the end soon!

Pain can and should be managed. This may require assertiveness, but it is possible. Don’t accept less. I allowed my pain to be under-treated for far too long until it was impacting my work and general wellbeing. I didn’t realize how bad it was until I finally demanded and received adequate relief. I shouldn’t have suffered that long, physically or emotionally. It wasn’t heroic, I was just hurting myself and further hobbling my ability to roll with the menopause waves. Go ahead and be that squeaky wheel if you have pain that you can’t fix on your own. You matter.

The mood swings are epic. They come on fast and can take me from the highest feelings of joy and confidence to the lowest depths of despair. I have had more suicidal thoughts in the past 3 years than in my whole life. Never with a plan or anything close to completion, but still. It feels highly shameful to admit these dark feelings, but they are real. And thankfully transient.

It is disorienting to lose that predictable menstrual cycle. Imagine having all access to clocks and calendars removed from your life. You don’t know what to expect (physically or emotionally) or when, it is all constant reaction. For planners like me, that sucks! And it is exhausting all by itself.

Plus, all of the other various and sundry body woes: Bloating to an extent I did not think possible. Like, do I have a tumor level. Hugely swollen tits. Ridiculously easy weight gain. Changing shape with a bigger belly. Clothes fit way different. Headaches. Joint pains. Very weird sleep patterns, insomnia, nighttime restlessness, odd dreams. And while some women reportedly lose their hair during this time of life, I find I am sprouting more than I need. On my face and chin in particular. Thank god for tweezers and good lighting.

Thank god for tweezers and good lighting

But…it is not all bad. And here are a few of the good things I want you to know about too:

I am loving my mind. It feels like a race car these days! With benefit of all those years of living, learning and experiencing life I am at the top of my game in the brain department. I can see patterns, reason and intuit things like never before. I may not have the memory power that I used to, but cognitive function is solid.

Orgasms are way more intense. Seriously.

My tolerance for bullshit is way down. I am feeling increasingly comfortable with being direct and saying no without guilt.

I am more focused on me, my wants and needs. Not to the exclusion of others’, but in addition to them. I feel like I matter too and I am pursuing my dreams, not just helping others reach theirs.

I am braver and way better at facing my fears and doing it anyway.

My hair looks great. Silver suits me.

I am healing deep hurts and setting new boundaries as a result. Painful, old shit is welling up, but it feels necessary and healthy to purge it and process it. This is the means through which I am growing into myself and really reaching my potential as a healthy and happy human.

And soon, the biggest boon on the horizon still to come — freewheelin’, birth control free, no kids at home sex! That must be the best gift of menopause; hot sex with the privacy of an empty nest and and no more periods. I can’t wait!

So for my daughters: Be kind to yourselves when your body and mind start to change. Your experience may be different than mine in timing and variety of symptoms, but your family history says you’ll probably be looking at your early 40s for all of this fun to begin!

Call me if you want to talk about it and lean on your friends or find a community to support you. It can be disorienting and weird, but don’t forget to advocate for yourselves and look for the good parts as well.

Journaling has been an indispensable tool for me to process this process. Caring for my physical body with daily yoga, swimming, dog walks and increasing the nutritional value of my diet while cutting back on alcohol and caffeine have also helped. Being nice to myself about my changing body size and shape has been difficult but necessary growth.

Even though a big part of me still has the impulse to make drastic changes to my diet and exercise in an effort to force my way back to my 20-year-old body, I am increasingly aware that this is futile and not good for my mental health. Bodies are meant to change and this is the body I have now for this stage of life.

So I make a big effort to care for it, talk nicely to it (or at least not negatively), feed it well, buy cute and comfortable clothes that fit and be grateful that I am healthy. Instead of focusing on what I don’t like, I spend more time looking for the good (like my hair ;).

For my sons: Be kind with your partner as she goes through this change. It may start around 40 or even earlier (best guess is whenever her mom went through it). She is not going to feel like herself and that is because she is busy morphing into her new, equally amazing self.

Her experience may be much different than mine, for better or worse, but she is going to need you. This is your time to give to her your love, support and understanding. Be patient, give her room and look for the good stuff in the process too. Tell her that she is wonderful and beautiful and that you like her and love her. Acknowledge how hard this must be on her and admire her strength.

You can call Steven to talk about it. He has been a phenomenal partner to me through this. He never once made me feel ashamed of myself or guilty for how the process of my body changing affects him. I liked how he took the attitude of “this is important to you, so it is important to me.” That’s teamwork right there. He has remained unfailingly curious and supportive, which, come to think of it, is a great example for all of us about how to treat ourselves and each other.

Love, Mama

unfailingly curious and supportive

Why Yes, I do have a degree in Philosophy

I’ve been mocked by many over the years for my philosophy degree. Here’s aRodin-the thinker sculpture-kcisme-philosophy=pithy wisdom sample of the gems that these wise critics have imparted to me:

“Philosophy is just mental masturbation.”

“A philosophy degree won’t get you a job.”

“What are you going to do with THAT?”

“She has a philosophy degree? HAHAHAHAHA!”

The level of derision my degree provokes just blows me away, because I use my philosophy background every single day.

It may not have taught me a lot of useful (or even useless) facts, per se, but studying philosophy did teach me how to operate my brain better, which has wide applicability (that goes far beyond being able to dissect people and figure out what the hell they’re up to, but that’s a definite perk, too). I can read deep, dense writing effectively and find meaning in it. I can evaluate the validity of an argument and use logic to craft my own. I can contemplate the meaning of life in a meaningful way. I can understand and appreciate multiple points of view and potential courses of action. I can write, clearly and persuasively. I can consider the moral implications of my actions and the actions of others.

I am where I am today precisely because of my foundation in philosophy, and I am so very grateful for having that tool under my proverbial belt. It’s pushed me to seek a better life. I’ve weathered my share of losses and abuses and changes, but I’ve emerged stronger and better as a result of knowing how to apply the hidden lessons beneath those things.

My degree hangs proudly in my laundry room. Why the laundry room? Well, partly because I think it is a funny play on what many believe is the quality of work my philosophy degree has prepared me for. But at the same time, it’s a reminder to myself that even while I’m doing the most mundane of chores, my mind is still working on bigger, badder stuff.

 

“Knowledge doesn’t age well. Methods do.”

—Erik Weiner, American writer and comedian

 

 

 

 

Hot Salad

I love salad. The crunch, the colors, the unbridled creativity involved in making plants reach their amazing potential. A big plate of vegetables also makes me feel good inside. Nourished. But in the colder months? Salad is not so appealing. I want something to warm me up! While soup often stands in for salads for me when I want something veg-heavy, there are times when I want to eat something with a fork instead.

Enter the concept of the hot salad. I first saw this idea on TikTok and was captivated by the thought of making a warm salad. And I don’t mean the 1980s version of the “wilted” spinach salad or the more recent travesty of the grilled romaine salad (yuck). I mean an honest to god salad, but, you know, heated up so it’s not cold anymore.

The naysayers will say this is really just a “bowl” or a side dish of roasted vegetables in disguise, but so what? I like the idea of giving boring old salad an upgrade. Making it spicier and sexier, making it “hot”.

This is less a recipe and more of a method, so give it a try, freely substituting for your tastes. I found the following combination incredibly satisfying, even on a wintry day.

hot salad

 

Kale, chopped and tough stems removed

White onion, sliced

Bell pepper (whichever color you like), sliced

Beans of choice, cooked or canned and drained (I used cannellini here)

Neutral oil

Smoked paprika

Garlic pepper

Tarragon or other dried herb of choice

Quinoa, cooked in broth

Chili oil

Lemon juice and zest

Salt and pepper

 

Cook quinoa as per package directions substituting broth for water.

Drain and spread out on a lined sheet pan to cool and dry while oven heats to 350 degrees. Toss cooled quinoa in a judicious amount of hot chili oil and spread back out on lined pan. Cook in oven until browned and crisp, stirring occasionally.

crunchy quinoa, crisped in the oven

Remove cooked quinoa from oven, set aside and crank the heat up to 400 degrees.

 

In a big bowl, combine vegetables and beans, coat with oil and sprinkle liberally with herbs and spices.

Spread veg mix out on a sheet pan and set bowl aside (we will use it again). Roast veg mix in the oven until everything is tender and the kale leaves have some color and crunch.

In same big bowl, combine veg mix and the zest and juice of one lemon, toss and taste for salt and pepper.

Serve in bowls and add crunchy quinoa.

This is pretty healthy and satisfying all on its own, but a runny egg on top takes it to the next level.

 

 

The 4-Hour Workweek, by Tim Ferriss

It is a tantalizing title, isn’t it?  Many of us would love to escape the bondage of the 9-5 life, but does this book deliver us from that evil? Maybe or maybe not, but it is an interesting read nonetheless.

I love how the big ideas in this book really got me thinking and dreaming of a life better structured around my actual priorities rather than those of some rando employer who could care less about my personal well-being.

I am a non-conformist at heart and this book speaks to my subversive side. The working norm in this country is just that – the norm. Doesn’t mean it’s the only way to go about it. Tim convincingly presents examples from his own experience of how it really is possible to redesign your life to maximize enjoyment while making a living. Really.

He goes into a lot of detail about certain ways to go about this kind of approach to work with an emphasis on building a business that can be automated to free up your time to enjoy life. It makes sense, but he kind of lost me in these parts since I do not have an interest in building such a business. However, there were still a ton of tips to streamline work and increase effective use of time that were insightful and apply to anyone.

4 Good quotes from the book:

“Most people aren’t lucky enough to be fired and die a slow spiritual death over 30-40 years of tolerating the mediocre.”

“Don’t only evaluate the downside of action. It is equally important to measure the atrocious cost of inaction.”

“Don’t save it all for the end. There is every reason not to.”

“Let’s define ‘laziness’ anew – to endure a non-ideal existence to let circumstances or others decide life for you, or to amass a fortune while passing through life like a spectator from an office window.”

 

Life wisdom obtained:

He points out how dumb it is that we all play along with this deferred gratification model of saving for a retirement that may never come. Or when it does, we might be too old or infirm to enjoy it. He is so right.

He really got me thinking about money in a new way. I’m paraphrasing Tim, but he convincingly shows us that the goal really isn’t gathering lots of money. It’s about the lifestyle we want and that is where we need to put our attention. Many of us think and dream about having an abstract pile of big bucks in the bank, but why? Why do we want that money? To live a great life filled with experiences that make us feel alive, fulfilled, happy, whole. Those are the things that actually make you rich and are often surprisingly affordable. Even right here, right now in this very point in your life, so go get ‘em, don’t wait.

 

4 Must read chapters:

  1. Rules That Change the Rules
  2. Dodging Bullets
  3. System Reset
  4. Beyond Repair

 

Will I keep it on my bookshelf or donate it? I will keep it and refer back to it when I am feeling weak about taking a socially unsanctioned approach to work.

Put Your Ass Where Your Heart Wants to Be by Steven Pressfield

Steven Pressfield’s books are tiny, but mighty inspirational for creative types like me. I personally adore how he eliminates much of the preamble, discussion and repetition that other writers deem necessary and which tend to bury the all-important point. He delivers a short, no bullshit form of wisdom that prevents me from hiding from myself or getting wrapped up in looking for faulty logic in what I’m reading. Pressfield just says what I need to hear without all of the nuts and fruitcake around it. Brevity like this that retains meaning is deceptively simple, but in fact requires great depth of knowledge and immense skill. I thank him for it.

 

4 Good quotes from the book:

“Any time I tried to take the intelligent course, i.e., get a real job, I became so depressed I couldn’t stand it.”

“At some point the practice of our vocation moves from being a challenge that we must will ourselves into accepting and enacting to become simply…our life.”

“This is the job. There is no other job. This is the job.”

“When you’re tired, stop.”

 

Life wisdom obtained:

It is possible to be 100% committed 10% of the time.

The ability to self-reinforce is more important than talent.

Things are not as bad as you are imagining them.

Show up in a predictable fashion so the muse knows where and when to find you.

 

Must read chapters:

Book 6

Book 8

 

Will I keep it on my bookshelf or donate it? Definitely a keeper for when I need a kick in the ass to keep going.

 

One Hit Wonders

I am emphatically anti-clutter in the kitchen. Well, actually, most places in my house but especially in the kitchen. I like a clean, streamlined space. If my kitchen is dirty, I clean it before I cook in it. My weirdness is already well-established. My husband learned the hard way when he moved in that I do not tolerate multiples of any kitchen item (except silverware, dishes and wooden spoons). His favored corkscrew? Gone. I already had a similar one. His wine glasses? Out. I’ve got plenty. Ditto for cutting boards, cookie cutters, coffee pots, whatever else I already had and did not need. Don’t even get me started on single use kitchen gadgets! Most of these are pure clutter and seem utterly ridiculous to me, albeit as such, often entertaining. It was a relatively tense moment when I asked him to prove the utility of his milk foamer under intense scrutiny before I would consent to its continued residence in our cupboards.

I am not without my vices however. I cannot deny an abiding love for the following single use items, some admittedly silly.

I must confess a deep attachment  for my rice cooker. I have owned one since receiving my first model as a high school graduation gift from my grandma. Priceless bit of magical machinery. Lasted 25+ years before I had to replace it. That little baby kept me and my poor hungry college friends fed on many an impaired occasion when the sobering and nourishing power of white rice was desperately needed. My mom gave me my first egg cooker as a joke one Christmas. It was a branded model, Foghorn Leghorn (for those who understand that reference) and I instantly fell in love. This ridiculous little machine pays for itself by turning out perfectly hard cooked eggs every time without requiring me to boil water or set a timer. I am emphatically anti-timer. Related item – I also have an egg slicer, because I like eggs on toast without having to squish everything up using a knife getting crumbly yolk all over my hands. Stupid, I know, but I like it. A salad spinner is indispensable because, um, I like salad and wish to avoid food borne illnesses.

In the interest of complete transparency I also own an electric kettle (life changing for this tea drinker and I’ve never looked back), a lemon twist cutter (I like martinis), and a tortilla press – I’ll tell you more about that one later, but homemade tortillas are a cinch, dirt cheap, taste great and make you look like a rockstar in the kitchen. Worth the cupboard space. Otherwise, I’m pretty much opposed to over stocking my kitchen drawers.  I mean if you use it, fine, but if not, get rid of it! For most things I use a knife, sometimes scissors (much overlooked versatile kitchen tool), a pan, the stove, and the oven to get things done. More on my favorite kitchen essentials to come and a collection of my all time favorite stupid kitchen gadgets here can be found on instagram @stupidkitchengadgets.

Stupid Kitchen Gadgets Haiku Poem by Kc is me AKA Karyn Shomler

I’m a Hypocrite

I work in the American healthcare (AHC) system. I see patients. I dispense health related advice. I order screening tests. I prescribe medicines and treatments.

And I partake of none of these things for myself on a regular basis. In fact, I avoid the AHC system for my own needs as much as possible. I even abstained from care when I broke my ankle a couple of years ago while in-between jobs and temporarily without health insurance (long story). Rather than invite all sorts of high charges and possibly unnecessary tests and over-treatment (like surgery), I treated it at home myself, successfully. I’m not advising anyone else to take this route, and I would absolutely seek more care if I had any health conditions that demanded it, but gratefully, I do not. This is just me sharing my own story and the extremes to which I am personally willing to go!

Why this deep aversion? Simple: Lack of trust. I do not believe AHC as a system has our best interests as patients at heart. Many of the providers working within this system do care, but their hands are largely tied by AHC.  As an industry, AHC doesn’t really work to make us healthier or allow providers to do the best job they can for us. Like it or not, and they do not advertise this, but AHC is in it for the money.  And the money is in fixing us when we are “broken” (or perceived to be). Similarly, insurance companies don’t care about us or our wellbeing. They care about their profits, which rarely translates into approving more care. There are sooo many examples where insurance companies could have done the right thing with sick, desperate people and did not. For money. Drug companies are no better and scam us with shoddy research then convince us through tv ads and such that we need expensive drugs to be ok. Then they jack up the prices once we are hooked. I know I sound like a cynical crackpot, but this is just so hard to witness! I think people go into healthcare for altruistic reasons for the most part, and consumers have faith that they will receive good care, but the system stymies all of us.

Let us remember that living, aging and even dying are not pathological. Bodies change, parts wear out and sometimes break. The best way to be healthy is to take care of ourselves and prevent/reverse illnesses that require ongoing care whenever possible. How do you keep your car running well? Don’t drive like a maniac, get regular maintenance, use proper fuel. Same with bodies. The AHC system is like the oily mechanic who price gouges when you are broken down or sells you all sorts of parts and questionable services by preying on your ignorance and your fears. This is not ethical. This is not healthcare. Our best defense here is a good offense: take care of ourselves better! This won’t always work, but there are things we can do to fix ourselves and keep AHC out of our lives and pockets! Maybe I’m not a hypocrite, maybe I am a crackpot…

Tortilla Soup

 

My kids love tortilla soup. I love not wasting food. This soup is our solution to the problem of 10,000 partially used packages of corn tortillas that regularly wind up in the back of our fridge.

Yesterday I pulled a turkey breast carcass from the freezer and popped it in the slow cooker with a couple of handfuls of pinto beans, covered with water, added some bay leaves and let it cook on low for 4-5 hours. When the beans were almost tender I removed the bones and picked off the last bits of meat for the soup. You could also skip this whole process and just start with broth, any variety and canned beans if you want. You can leave the beans out too if you don’t groove on the frijoles.

Then I sauteed up some carrots, onion and green pepper in a bit of olive oil. Once soft I added some cumin and chili powder to the pan. Heating the dried spices helps the flavor come alive. Then I added a ladleful of stock to the pan and swirled it around to help dislodge all of the yumminess and added it to the broth in the slow cooker. Tasted it and added some salt (if using pre-made broth, you won’t likely need to add any more salt).

Here’s where the magic happens: I tore up a bunch of forgotten corn tortillas and put them in my blender, added some of the stock to cover along with a crushed clove of garlic and let it sit there for a while to soften. Then I whizzed it all together and added it to the soup. This helps thicken the soup and give it an awesome, corny flavor and depth. Served it with avocado, chopped red onion, clilantro, cotija cheese, corn chips and hot sauce (of course!) on the side. Easy to make vegetarian or vegan, just leave that meaty stuff out and use vegetable stock.

The REAL Daiquiri

Erase from your mind all of the images you have of cloyingly sweet, frothy, fruit flavoured daquiris and hear me out on this one.

REAL daquiri is beyond simple. And incredibly delicious. Dangerously so in my experience, but I’m the first to admit that I can’t drink the way I used to in my younger years. Oy vey.

A real daquiri is sophisticated and classy. Never served in a foot long plastic souvenir glass and/or from a smoothie machine.

A real daquiri is white rum, simple syrup and lime juice (plus lime zest if you are like me and can’t have it limey enough) shaken with ice and served straight up. Roughly 2:1 on the rum to lime juice ratio. Titrate simple syrup to your taste, but I like mine tart, so i didn’t put in much at all. That’s it. No fuss, no muss, just a refreshing and enjoyable preventative for scurvy. See? Its medicinal.

Green Beans of Heaven

I was first introduced to dry fried green beans several years ago by my dear friend SBG who is a vegetarian (but I love her anyway. JK – I actually eat vegetarian much of the time, I just like to poke fun at her non-existent flaws). I immediately fell in love. With the beans, not SBG, although she is pretty awesome…

A slightly tatty bunch of green beans in my fridge quickly losing their youthful splendor inspired me to attempt a recreation of the dish. Taking my own liberties though, of course. I googled several recipes and then cobbled together my own thing. Here’s what I did:

Washed and trimmed ends and yucky spots from a bunch of fresh-ish green beans. I don’t see how this dish would work with frozen or, shudder, canned, but I guess you could try it. Dried them off and cut them into ~2-inch-long pieces. Heated some light oil in a wok, but a sautee pan would work too. I’m even tempted to try broiling these in the oven, but then I guess the name would be false advertising as they would no longer be technically “fried”. But anyway, then I cooked the beans in the oil over high heat until they started to look crispy and brown in spots. That’s flavor baby! Then I added in some chopped garlic, ginger, green onions and a spoonful of sambal olek (chili sauce, great condiment, get it). Stirred that around for a couple of minutes until everything smelled amazing and then finished it off with some soy sauce and a dash of mirin (sweet cooking wine; I don’t usually stock this condiment, the bottle was bought on accident when I was trying to get some rice vinegar, but I have come to like it. Great way to add a touch of sweetness to a dish to balance flavours). Not too much on the liquids, you don’t want mushy beans, just a little sauce to coat everything. Done!

My sweetie and I gobbled this up straight from the serving bowl as an appetizer before our tofu and vegetable fried rice. As we snacked, we dreamed of other veg we could cook with this same technique – broccoli, asparagus, snow peas, who knows what else! Plenty of opportunity for improvisation.

 

WTF is Kitchari?

I’ve always been sort of intrigued by the concepts of Ayurveda. Loosely speaking, in my own words, it is the idea that a healthy body is one that is in balance. One part of ensuring that balance or restoring that balance if/when it is lost, is through feeding it the proper food. That just sounds…right.

It is easy to get into ruts and mindlessly feed myself without paying much attention to how that food makes me feel.  I do stuff like keep eating all the cheese because it just tastes so darn gooooood! But when I stop to think about it, cheese (in large, soul satisfying quantities) doesn’t really make me feel very good. Dang it!

So anyway, back to kitchari (kit-chur-ee): I was reading up on this Ayurveda concept and one of the main dishes is called kitchari which is a stew that comes in different varieties. At its heart, it is a combination of grains and legumes (often mung beans and basmati rice) cooked in broth or water with tons of lovely spices. It’s supposed to be easy to digest, cleansing and rebalancing. Sounded good, so I made it. And then I made some more. And then I introduced it to my husband and now we are eating it almost every day. It is nourishing satisfaction in a big warm bowl. I don’t mean to get all mystical on you, but it really does make me feel good when I eat it! And the house smells amazing.

I’ve made a bunch of different varieties, it lends itself very well to improv, probably another reason why I love it so much! Here’s the description of my basic method: I use my Crock-Pot for this, but an ordinary pot would work. I don’t know about those new-fangled Insta-Pots, I don’t have one, but it is probably possible in that thing too. Put in a handful of split mung beans (I know these sound kinda gross, but they are delicious little devils that look like lentils and come in different colors) and a handful of basamati rice (I use brown because that’s what I have in my larder). Next comes all of the delicious spices. You need to cook them a bit in oil or ghee til aromatic. Most of the time I use some combination of cumin, cardamom, cayenne (careful!), black pepper and chopped garlic. I’ve also tried cinnamon, allspice, dill and fennel – all of them work and experimenting with new combinations is fun. You can warm the spices in the oil in a pan or I actually do it in a glass measuring cup in my microwave. You just have to be careful not to burn them. Then add these to the beans and rice and cover with a couple of inches of broth. Cook until everything is soft and thick soupy. You can thin it out with more broth or water along the way if it is too thick. Near the end of the cooking process I add chopped fresh ginger and a squeeze of lemon. I serve mine with hot sauce and chopped red onion. Fresh cilantro might be nice too.

Trashy Tacos

I had a craving for el cheapo style tacos last night. You know the ones – crunchy yellow tortilla shells,  spiced ground meat mix, grated yellow cheese, diced white onion, shredded lettuce and maybe some chopped tomatoes on top if you’re feeling fancy. With “taco sauce” of course! No, not salsa, not guacamole and don’t even think about sour cream. Just your basic trashy taco, nothing complicated. I love tacos in general, fancy types too, but sometimes nothing satisfies like the kind I grew up eating way back when. Nostalgia eating I guess.

The meat mix is really the only moving part here that requires any real “cooking”. The other stuff just needs cleaning and prepping. You can use any type of ground meat or meat-like item here, or even beans. Beef, chicken, turkey, veggie meat crumbles or chopped up burger patties, tofu, lentils all would work. I used some TVP I had in the pantry. For those not in the know, TVP (Texturized Vegetable Protein – sounds like a lab experiment and conjures images of soylent green wafers for me, but I digress) is a dried, crumbly substance made from soybeans. When you add water, it fluffs up and behaves like ground meat. It is highly processed though, so I personally don’t eat it a lot. But when making Trashy Tacos and avoiding real meat, it is just the ticket!

I dislike prepackaged spice mixes, so I make my own. Oh come on, its not that hard! I keep a well-stocked spice cabinet though and that makes it easy. And fun. So back to the meat – in a skillet I browned up some onion in oil and then added cumin, chili powder, garlic pepper, allspice (optional but awesome), a pinch of oregano and celery seed (also optional, but yum). Toasted the spices for a little and then added the dry TVP right to the pan and got it all coated in the oily spices. Then I added a couple of tablespoons of tomato paste (I get it in the tube so is easy to use small amounts here and there), some V8 juice and water. Let it all simmer to get the flavors melding.  In the meantime, I prepped the cold stuff and toasted the shells.

Proper assembly in my book: Warm shell (don’t skimp on warming it up), meat, cheese, onion, lettuce and then taco sauce. Have a fork handy to scoop up all of the inevitable but delicious taco detritus. My kids mock me (about this and many other things), but this is a great meal to put to use all of the leftover Taco Bell sauce packets you have stored in a baggie in the pantry. What? You don’t have one of those?? Well you should start, because it is ridiculous when you order one taco and they give you 10 sauce packets, but that shit is gold and should not be left to waste! Also perfect to have a condiment baggie when travelling to combat the perfect storm of bland while far away from your well-stocked home fridge condiment selection. What? You don’t have one of those either?? Tsk…

When Good Enough Isn’t Good Enough

Sometimes I feel guilty for wanting something different when I already have so much. I hear voices in my head (not literally) telling me I’m asking for too much, I’m selfish, I’m never satisfied.

But am I?

No. Because I don’t necessarily want more,  I want different.

By many standards, my life is a good life. And I do enjoy it. I have a steady, well-paying job with lots of flexibility. I have a great husband, happy and healthy kids and an adorable house with a cute dog, upgraded kitchen and lots of books. I also long to live an independent, more personally fulfilling life where I am creative and living on my own terms. I want to be my own boss. This is the different life I want. Not more, not less, just different. I’m not trying to cheat the system, I am willing to work hard, I appreciate what I have and I harbor no disdain for others that are content with the status quo – it just doesn’t fit me. I am trying to find some peace and acceptance within myself for that.

The Science and Art of Repurposing Leftovers

I hate wasting food. My kids and husband mock me mercilessly, but I just know I can put those leftovers to use! I also love re-using plastic containers before recycling and these are perfect storage vehicles for various food remnants. Hence, the running joke in our house about the multiple cottage cheese containers in our fridge, none of which actually contain cottage cheese.

Despite my family’s ridicule,  I have become something of a self-made expert on creating new dishes from previous meals. I recently had a marathon session from a single meal that ultimately produced 3 new dishes. I think this was a good run and maybe even a record for me.

I started out making a delightful chicken piccata meal with cauliflower-potato mash and roasted vegetables for my husband and I. It is one of his favorites and I always make lots of the sauce because it is so good! Bright and tart with lots of lemon and briny capers.

The next morning I made myself a breakfast quesadilla by spreading some of the leftover potato/cauliflower mash on a brown rice tortilla (GF) topped with some of the sliced chicken, a dollop of piccata sauce, shredded sharp cheddar and sliced green onions. So good! Savory breakfast lovers rejoice! Dinner the next night involved chopping the leftover roasted veg and stewing it with cooked green lentils, brown basmati rice, onion, cumin, chili powder, garlic, a splash of Worcestershire sauce and V8 to make a vegan sloppy joe. My husband surprised himself and loved it; he’s always a wee bit suspicious of vegan food. Last meal of the series was a breakfast hash made from frying up the rest of the roasted veg, a chopped-up half of baked potato form a different original meal and some onions and peppers. Topped all of that with a fried egg and a drizzle of the dregs of the piccata sauce. Divine!

In general, soups/stews, quesadillas, pasta, hash, frittatas/scrambles are all great vehicles for using up leftover food. I treat it as a challenge or a game to breathe new life into old morsels. Its fun for me, tired food gets a new lease on life and my family tolerates/teases me about it. Everybody wins.

I Love Lemons Karyn Shomler kc is me Recipes Are Merely a Suggestion

New Directions

I’ve cracked open a big, scary door and I can’t see what is ahead, but I’m ready to take a chance and go through anyway.

I remember when my husband pointed out to me that people don’t write for fun like I do. It had never really occurred to me that something I love so much is often painful and best avoided for others.

I just love words; their shapes their sounds, stringing them together in creative ways to artfully convey meaning – heaven. I also love reading them and writers are the absolute rockstars of my world. To get to play with words all day and be paid for it? I can think of no better dream job.

But writers are rockstars and I am …not.

Or am I?

Opening the big scary door is about finding out the answer to that question. Stay tuned.

Follow my journey writing my first book Falling Out of Love With My Career here and over on Instagram @fallingoutoflovewithmycareer

Pan-Cooked Popcorn

Once you go pan, you’ll never go back to that weird, unnecessarily highly processed microwave stuff. Or the bland and tasteless air popped variety that makes you feel like you’re chomping on a mouthful of styrofoam pellets. Blech!

Haul out a heavy bottomed pan that has a tight-fitting lid. I use my pasta pot. Put a couple of tablespoons of oil in there; I use olive, sometimes coconut or avocado. My dad’s secret was using half butter and half olive oil, delicious. Crank the heat up to high and toss in 3-4 handfuls of popcorn kernels. Shake the kernels around so everybody is coated in the oil and then cover with the lid. Wait patiently.

Soon the popping extravaganza will begin. When the popping starts to slow, shake the pan around again. Once the popping slows to every 2-3 seconds, turn off the heat and keep it covered for another minute so the last stragglers can complete their journey to popped goodness.

While still warm, add toppings if so desired: Extra melted butter, truffle oil, herb-infused olive oil (Rosemary!), salt, nutritional yeast, wasabi salt, parmesan, garlic bread seasoning are some of my favorites, though not necessarily all together. Sprinkle on salt and sugar and you have kettle corn, if that’s your thing. Possibilities are endless.

Lemon Garlic Lima Beans

Lima beans?! Yes, stay with me…I’ve never met a bean I didn’t like, but I am aware that lima beans are polarizing and often reviled by those with a more discerning palate. I gotta say though, this dish I cobbled together last night was really good!

I wanted to make hummus for the kids, but didn’t have garbanzos in my pantry and was too lazy to look further in my alternate stash. So I went with the dusty bag of dried lima beans. Cooked them for several hours in the crock-pot with a bay leaf.

 

When the beans were done, I realized I’d have way too much for hummus (I wrote that one up too) so started researching other recipe ideas. Perhaps unsurprisingly, there’s not a lot of love for lima beans in internet recipe land! But persistence paid off when I came across a Cypriot (as in from Cyprus) dish involving lemon and garlic, sold!

In a sauté pan I sweated some white onion in olive oil. Once soft, I added lots of garlic for a quick minute then the prepared limas and some of their cooking liquid. Simmered everything until fragrant, then bumped the heat up and added some chicken broth, lemon zest, lemon juice and salt and pepper. Cooked until all was warm and creamy dreamy stew. Finished with parsley and chives snipped from the yard.

Lemon Lima Beans

We ate them served over some basmati rice with hot sauce (of course). Incredibly nourishing and satisfying, like most beans and rice dishes are. The next morning I had them smeared on a piece of good quality, crusty sourdough toast with a sprinkle of tangy feta, dash of hot sauce and some red onions pickled in red wine vinegar and grenadine ala Bobby Flay. Heavenly savory breakfast.

Lima Beans on toast

Lemon lima beans, who’d have thought you’d be so darn tasty?

(Lima Bean) Hummus

We eat a lot of hummus in this house so I started making my own. I like experimenting, so no bean, spice or condiment is off limits when I’m in a hummus making mood. The lowly Lima bean is no exception. My poor family are my guinea pigs.

I like to use dried beans for a variety of reasons. They are cheap. Bags of beans don’t take up a lot of space in my pantry. I don’t have to open or recycle cans. I can control what goes into them while cooking. I also like the way the house smells while they cook in my slow cooker. Starting with dry does require planning ahead, but I find it easy to start the beans in the morning while I make breakfast. Just pop them in the slow cooker, cover with water and maybe throw in some bay leaves, rosemary or smashed garlic cloves. Easy. I never pre-soak. Because A) I’m lazy and B) I don’t believe that really makes a difference. At least not enough to warrant that much extra time and effort.

Yesterday all I had at hand was a package of dried lima beans. Yes lima beans.

Lima beans cooking

But they were fantastic! I cooked them in the slow cooker with rosemary from the yard. I just throw the whole branch in there and then the leaves fall off during cooking. I do recommend removing the woody stem before consuming though. That was sarcasm, I know you knew that.

My mini Ninja food processor is my go-to tool for easy hummus making. It is powerful, compact for easy storage and cleans up easily by hand or in the dishwasher. That’s a win. The cooked limas were really creamy and soft after cooking, not that mealy texture you get from the frozen variety. Limas went into the Ninja along with some spicy chili oil poured off from a jar of Mama Lil’s peppers and some brine from dill pickles plus salt. Blended and done. It was super! I think it will be especially yummy as a sandwich spread, but it may not survive long enough to try that since it is pretty delicious eaten with crackers! If you’re open to more lima bean love, check out this lemon garlic lima bean stew I made.

There Goes Gravity; A Life in Rock and Roll  by Lisa Robinson

 

This memoir from music journalist Lisa Robinson is like catnip for me. Not just a glimpse, but a long, deep, satisfying look behind the scenes of the music world from someone who got up close and personal. It is a bit misleading to constrict the title to “rock and roll” because it covers way more than that genre. Sure, most of the usual suspects are there – The Rolling Stones, Led Zeppelin, John Lennon, U2 and more, but she also takes substantial forays into punk rock, blues, rap, hip hop. As well as other artists who sort of stubbornly defy categorization – where do you put David Bowie, Lou Reed or Lady Gaga? Even with everyone who is in here, you get the sense that it has been carefully curated and there is tons of other dirt that didn’t make the cut. I reckon you could ask Lisa Robinson about nearly anybody in the music biz over the past 40-ish years and she would probably have a story to tell. I enjoyed it tremendously and her writing and style are inspirational. She was there, with all those amazing people, yet her writing is clear-eyed, crisp and never feels name drop-y.

After finishing this book, I had to ask myself, “Why do I like reading about rockstars (sounds better than “musicstars”, though less inclusive)?” Hmmm. First off, I am a music fan. From a young age I can remember feeling moved in an almost indescribable way by the loud 70s rock music my brother subjected the whole family to at ear-splitting decibels. There was no escaping a basic, though forced musical education in my house. I found my own way into appreciation for punk and new wave (which my brother heartily derided), “discovered” Bowie, sang along to the oldies through my crappy first car’s AM radio, lived through grunge (so depressing), got the blues, educated my kids about all of this, “discovered” Lady Gaga and now am experiencing a second, forced musical education courtesy of my kids who like all kinds of “new” music. Whatever that means. And I love it all! Good music inspires me, makes me feel things, feeds my creativity, makes me want to be a better me. God, that sounds so incredibly cheesy! But it is the truth. Music isn’t just in the background of my life, it feeds who I am and who I want to become.

Part of why I find musicians so inspiring is the absolute fearlessness that is required to make a go of it in that business. There is no school for rockstars. No formal internships or competitive training programs. No surefire path or playbook to greatness. They are born, not made (the good ones, at least). The concept that someone can feel so moved internally by their own creativity that they have no choice but to make music is both intriguing and inspiring to me. What confidence they must have. And tolerance for risk. Singlemindedness, dedication, direction and purpose. Not to mention talent. All traits I admire and, sheepishly, envy.

Its not just rockstars either, though they are arguable the most fascinating of the bunch. Writers, especially but not always travel writers, often fall into this category for me. Peter Mayle, Frances Mayes, Anthony Bourdain, Ernest Hemingway, Roxane Gay. Other inspiring folk are found in a multitude of settings but share similar appealing traits: Albert Einstein, Tara Stiles, Richard Branson, Julia Child, Lousie Hay and Wayne Dyer. So many more, but they all go (or went) their own way on their own terms and proceeded to make a life that is creative and uniquely, honestly, true to themselves. I may very well be seeing everything through rose tinted glasses, sure, but this is what these people’s lives and work represents to me. And I want that.

Insights From Reality TV

Ok, I must confess an enduring love of bad tv. Particularly and embarrassingly, reality tv. I’ve kept up with the Kardashians, said yes to many dresses and no to my fair shar of 90 day fiancées. I know it is spectacularly stupid, pathetic content, but that is part of the draw I guess.

I find it especially magnetic when I am trying to work through other stuff in my head. The opportunity to space out to other people’s misery is oddly helpful to processing of my own internal world.

So I had a lot on my mind and that’s how I found myself glued to the couch through 2 seasons of 1000 pound sisters. For those unfamiliar with this tv gem, it is about 2 sisters who are obese with a combined total weight of, you guessed it, 1000 pounds. Over the course of the show, one sister manages to drop some weight and get bariatric surgery while the other one…doesn’t. There is much mutual enabling.

A couple of relationship things stood out to me as interesting in this show. One is how both sisters tend to focus on how the other is doing instead of on themselves. They say they are worried about the other sister and how badly they are fucking up, but never turn that lens inward, toward their own situation. An appalling lack of insight and personal responsibility but cloaked in a veneer of concern for their sister. Weird. The other notable thing was the apparent lack of any significant focus on the psychological aspects of the eating disorder. This is clearly an eating disorder; you don’t get to be that large for any other reason than you are eating way too much. And working pretty hard to do so. But nobody ever seems to dig in there – to try to figure out why they are eating such astoundingly huge amounts of food. Seems pretty clear to me there is some hurt and pain driving that, so why wasn’t here an effort to give them some psychological support to address those aspects? Instead, the focus was on continued shaming for not losing the weight. But if these women are eating to manage pain and the underlying cause of the pain is never addressed and they are never taught better coping skills, how are they expected to succeed? Bariatric surgery (if they can get it) will just be a big ol’ temporary band-aid. Like much of American style healthcare. Sadly. I am not naïve, I understand that these shows are often edited to provide more titillation and may not reflect actual reality. But then what does that say about us as a viewing audience (or at least the producers’ perception of us) that we would prefer to watch people struggle and fail rather than see someone take charge of their mental health, do the hard work and succeed? Guess that doesn’t make for good tv.

WTF is Wisdom?

As I get older and more experienced at my job, the less I think I know. It almost becomes overwhelming how much I realize I don’t know. Or can’t remember anymore. In my younger days I felt so confident that I had the right answers. I felt comfortable, even complacent in my level of knowledge.

Does it leak out with age? Am I actually getting dumber? Or is this just a memory issue? I don’t feel I’ve ever had a great memory, but definitely adequate. Now? Sievelike. Stupid stuff like usual doses of common meds or details of basic physiology are just gone, buried somewhere deep in the recesses of my mind. I know they were in there in the past, but I struggle to access them now!

Its an uncomfortable feeling, not having that knowledge at the ready. I’m embarrassed how often the fear of being asked about something and not having the answer keeps me up at night. Sometimes I study stuff and make cheat sheets just in case I get asked about stuff. Am I sick or is this just how brains age?

So my brain on facts and details absolutely sucks. But my big picture thinking is maybe even better. I think this is where all of the experience goes – toward enabling a better grasp of how things interact and move together, even if the particulars are a little hazy. For example: When I’m called requesting sedative orders for a restless patient I know to ask more questions about why the person is anxious before jumping to medication. I also will include other team members (like chaplain, social worker) if they are the best “tools” for the job. I also might suggest changes to the environment if these are provoking anxiety and look at if the family is well-meaning but contributing to the problem (not uncommon). I’d also assess the person’s feelings about sedation in general and consider fall risk before trying a sedative. Younger me would have probably just ordered the drug and called it good, not thinking much about these other angles. So, my older brain may be slower and not have as many details accessible in the “top drawer” anymore, but I think I probably make better, well-considered overall decisions. I guess this is wisdom? I’ll take some comfort in that.

Why Just 4 Paragraphs?

I value concise writing.

I don’t want to tell you what to think or try to convince you to think like I do.

I will tell you enough about what I think to hopefully get your own mind working.

4 is my favorite number.

Kaiser Pissed Me Off

I have been singing Kaiser’s praises as a HMO for the past nearly 2 years that I have been a member. It is delightful and refreshing how easy it is to get care there, in a variety of ways. I have had video visits, phone visits, email interactions and a flu shot in a walk-in clinic. The pharmacy was amazing; I’d request a refill on my app and my drugs would be in the mail to my house the next day, free shipping. This was also one of the first encounters with a provider in a long time (and few and far between throughout my life, truth be told) where I felt honestly cared for and listened to as a real, individual person. . Everything so organized and helpfully connected.  I was kind of reveling in feeling so good about my health care provider for once, that I was shocked when it all abruptly went to shit.

See I have a minor medical condition that wreaks havoc on my body and mind on a monthly basis. To add more fun to the situation, I am approaching menopause with all of the wacky symptoms that entails. I’ve been offered medications and treatments, even a hysterectomy to treat these things. Some of those things I have tried with variable success and some I have declined (cutting out my womb for anything less than raging cancer seems extreme to me, no thanks). I was thrilled to see that my beloved Kaiser offers yearly visits with a contracted naturopath. Hooray! How progressive! And much more in line with my own personal belief system about wellness. I immediately requested a referral from my primary care doctor and my request went to the review board for a blessing.

It was denied.

The reason? I am allowed care from the naturopath only after I have failed all traditional, “accepted” treatment. Since my employment has changed and this is America, my health insurance (and therefore, my healthcare providers) has also changed. Frequently. Don’t get me started on how messed up that whole scene is. However, as a result, records do not always follow in an orderly or timely fashion (I love our HC system), so the Kaiser reviewer was unable to see what I have already been through. For a hot minute I was all fired up and ready to collect all of my records to prove to them that I deserve these visits with a naturopath, I have earned them. But then it dawned on me how utterly fucked up and ass backwards this is. Why is this type of care reserved for “failed” cases? What if I want to reserve traditional care for the scenario where naturopathy has failed? Why am I not allowed to choose the primary modality that suits my needs and values? Kaiser: you have let me down; the honeymoon is over and now I can see you are just like all the rest.

Have Knife, Will Travel

I love travelling and staying in rental places with a kitchen. I know, I’m weird. Most people think of vacation as including a break from cooking, but this is how I relax. And I usually bring my own knives. I’m not trying to be all pretentious, but it really does affect my whole experience if I have to work with shitty tools, so I bring my own because the knives in rental homes invariably suck. Too much baggage you say? I think not. Cooking is one of my biggest creative outlets, and I enjoy doing it every day, home or away.  It is legitimately my hobby, and just like other people might bring their golf clubs or tennis racket on a trip, I bring my favorite knife.

Cooking with shitty knives makes cooking feel like a chore instead of a joy. When I cook I most love that feeling of being “in the flow”, creating, planning, timing, moving with ease about my kitchen and a cheap, dull knife blocks that flow. I’ve got to work harder to make things happen and that’s not fun. But with my trusty steel in my hand, I can navigate a rental kitchen with all of its crappy, mismatched cookware, dreaded induction cooktop and weird smelling utensil drawers. And that is part of the adventure – making delicious food in unfamiliar and less than ideal circumstances. But my knife, my most useful and beloved tool, that I won’t compromise and travel without anymore, lest cooking become a bummer and a burden.

Knives don’t have to be intimidating. Find one that fits in your hand comfortably, feels sturdy but not too heavy and has a sharp blade. You won’t feel like you have to work hard to cut stuff when you are using the right knife. I have had the same set of Global knives for almost 20 years and I still love them and use them everyday. My favorite is a big badass cleaver-kinda situation. Great for chopping veg, which I do a lot, and the wide flat blade is perfect for whacking garlic. I also have a serrated knife for slicing bread and stuff that is softer like tomatoes. My small paring knife is perfect for smaller jobs like taking the tops off of strawberries, opening packages (I know, it dulls the blade) and peeling potatoes. Not sure why, but I prefer to peel potatoes in my hand with a small knife. It just feels right, but as previously mentioned, I’m weird.

And I get it why rentals don’t stock good knives. People don’t know how or don’t take the time to care for them properly. They throw them in the dishwasher (shudder), instead of washing and drying them lovingly by hand. They use them for all variety of non-cooking related jobs such as opening bags, boxes and beers.  Or as a substitute for other tools like screwdrivers. They leave them out in the sun, sand and surf. So why bother? Those of us who care enough can and will just bring our own.

 

 

 

Perfectionism is Endemic in Healthcare

Healthcare (HC) is the perfect profession for enabling perfectionists. Ask me, I know! Where else is perfectionism not just desirable, but actually deemed essential? That’s like crack for perfectionists. In this context, we are expected to be perfect not just for our own internal satisfaction, but for matters of life and death. HC is a comfortable spot for perfectionists because it fosters this illusion that perfection is a desirable and attainable goal. As perfectionists, we are comfortable with feeling like everything we do or say or produce is up for judgment. Fear of being or appearing imperfect is real and feels untenable, like we won’t survive if we aren’t perfect. HC just feeds our belief that perfection is not only possible, but necessary. Because the real-world stakes are too high if we mess up, or even just appear to mess up  – people may be hurt or die or sue us. We could lose everything – money, profession, reputation.

There’s the rub though – perfectionists may strive for perfection = an absence of errors, but we won’t make it. In HC or anywhere else. Why? We are human. Understandably, patients have bought into this illusion that perfection is possible in HC. Their expectation is that medicine can cure all and providers won’t make any mistakes. And they are not shy about taking legal action or threatening to, if things don’t turn out the way they think they should. No matter how unrealistic. This has led to a dilemma in HC where even if you don’t know something or you make a mistake, it may be tempting to keep quiet and at least continue to appear perfect in order to avoid retribution for being human. HC and patients demand the maintenance of this illusion. I guess a similar situation might be with airline pilots. I know intellectually that they are human and thus will make mistakes sometimes. But I don’t want to think about that possibility too much or have it happen when I am on their plane!

What makes it all the worse is that the culture of HC does not allow us to talk to each other about this. I suspect all HC providers feel the onus of perfection to some extent, but we cover it up with bravado. We talk “shop”, many of us enjoy the sound of our own voices and like nothing more than to ask questions that will stump the presenter and showcase our own superior intelligence on whatever matter is being discussed. But can we make ourselves vulnerable and talk to each other about our mistakes, the times we didn’t get it right or our fears about shouldering this ridiculous amount of responsibility everyday? I’ve been in 23 years and I have yet to have a real, open, honest, meaningful conversation with a colleague about this stuff. We just don’t go there. Is it the type of deal where we don’t want to speak about even the possibility of failure for fear it will be invited into our lives? All I know is it is pretty fucking lonely.

I picked the greyest area of HC in which to practice on purpose because I find rigid, garden variety black and white decision-making kinda boring. I like variety and challenge and using my brain, but even here in hospice I struggle with my own perfectionist tendencies. As a HC provider, I make oodles of decisions on a daily basis. Some big, some little, but all involve the care and well-being of humans. That’s some pretty heavy shit. I can’t afford to have bad days, I’ve got to be on at all times collecting, analyzing, synthesizing what information I have and putting together a plan to hopefully help and not hurt someone who is counting on me to care for them. There are days where I wear that responsibility lightly; I’m in the flow and enjoying my work as a combination of pleasant puzzle/problem solving, education and advocacy. And then there are the other days. The days when I am second guessing every decision I make, where I feel at a loss about what is the best thing to do, when I over research and overanalyze in an attempt to bring myself some measure of peace about what I’ve done or am about to do. That sucks. And then sometimes, I continue this pattern in my sleep and either dream about it or wake up at 3 am thinking about it, going over everything again, did I do the right thing? Is that patient going to be ok? Do I look like a complete idiotic buffoon to my peers? How would a lawyer demonstrate my culpability in this situation if things go wrong? It can be exhausting. And I’m not going to tie it all up with a neat bow and tell you that is it hard work but worth it because I get to help people. None of that martyr-y bullshit. I am altruistic at my core and I do enjoy helping people, but sometimes it does not feel worth it. At least not to me. Sometimes it feels like a much too heavy burden to have all of those people (including myself) counting on me and expecting me to be able to make 10,000 decisions without a single error. The recovering perfectionist in me is tired out and ready to hand it all over to somebody else.

Sheet Pan Fried Rice? Yes!

I had a weird idea, tried it out and it worked! Yay! No more yucky wok to clean. No more prying stray grains of rice and veg remnants off of my stove. No cooking oil facial. Why? Because a sheet pan in the oven works for making fried rice!

Fried rice is one of my favorite vehicles for basically whatever is left in the fridge. Leftover meats, veg, grains. Yep, I’ve even made fried “rice” with leftover couscous! It makes a great meal for breakfast, lunch or dinner and travels well. A pile of this rice in my lunch container makes the work day better. Or at least tolerable; let’s be realistic.

Cut vegetables of choice into smallish bits (fresh, frozen or even leftovers) and toss with oil and soy sauce in a bowl. Spread out on a sheet pan and roast in a hot oven until soft and/or crunchy in spots (I like burnt edges personally). Spread leftover rice (or another dry-ish grain) on top of roasted veggies and roast again until rice is getting crunchy in places. Remove from oven and toss the lot together, adding more soy sauce (and/or Worcestershire – trust me, try it!) to taste. You can scramble up an egg or chop up some leftover meat to mix in too. I cooked up some sausage because it is what I had and it sounded good. And it was good! A little sesame oil and some chopped green onions to finish would also be fun, but unnecessary if you don’t have them or are just lazy.

If you line the sheet pan with foil, clean-up will be a snap. This is lazy cooking 101 and there is no shame in that!

Fantastic Farro

farro salad
fantastic farro

Ok, so I’m a word nerd who loves alliteration, don’t judge! Farro is a chewy grain that kinda looks like barley (another beloved grain). Healthy AF, but don’t hold that against it, it really is fabulous. And satisfying.  I haven’t cooked with it a lot, but plan to start. Especially after this salad I made last weekend. I know, you’re thinking “salad, big deal; I don’t get excited about salad, salad is punishment; salad is penance I do for other poor diet choices” -or maybe that’s just what I say to MYSELF!

I had a dear friend coming over for dinner, a friend who is very much open to my kitchen experiments with new flavors and ingredients. Planning a menu for guests is one of my favorite daydreaming topics. I sometimes begin with a theme, like maybe “Fall” or “Hawaiian luau”, one time it was even spam. Don’t ask. Next step, I mentally (sometimes physically) review what is in the larder, with special attention to what needs to be used now or lost to rot. This time, I had a slightly tatty bunch of kale, some previously roasted and gently pickled beets, a hunk of blue cheese calling out for attention. It pleases me to no end if I can avoid an extra trip to the grocery store and just use what I have.

So then I looked through cookbooks and googled different combinations of these ingredients for ideas. I briefly considered some sort of savory tart (knowing I had a slab of puff pastry stashed somewhere in the freezer), that could be good. Kale is yummy in soup, maybe a bean and kale soup with beet and blue cheese salad on the side? Could be tasty on a cold winter day. I know kale salad is a thing, so maybe go in that direction, but it is winter so must be hardy…that’s when I saw a recipe combining kale and farro. Wait! I have an unopened and unloved box of farro in my pantry! No time like the present to use it up. Their version used pomegranate arils and hazelnuts, but I had neither, so I went with my beets and some of the half bag of roasted pepitas I had way in the back instead. Here’s my version:

Farro Salad

 

Kale salad with beets, farro and ginger vinaigrette. Cook the farro in a pot of salted water until tender, this took about 30 minutes for me. It plumps up pretty big, so I only used about ½ cup dry. Drained that and let it cool. Made the dressing in my mini blender with a chunk of fresh ginger chopped up, apple cider vinegar, grapeseed oil (I wanted a neutral flavoured oil), salt, pepper and a little bit of honey. Maple syrup or sugar would also work for a hint of sweetness. Chopped up the kale, minus the stems, and massaged it in a bowl with part of the dressing. Then added the farro, the beets, peppers, the pepitas and blue cheese to the bowl and mixed it all together with most of the dressing (I kept some aside to add later, if needed). Let it all marinate in the fridge for a few hours and it came out delicious and everything became a delightful shade of pink! The rest of the menu? Acorn squash soup with seedy bread croutons; Puff pastry tartlets with ricotta, apple sausage, caramelized onions and Mama Lil’s peppers; Banana cocoa n’ice cream sandwiches with Effie’s cocoa biscuits. And, no trip to the grocery required!

 

Angst-O-Rama

I’m not sure why I’m feeling such angst this morning – a feeling of emotional and physical restlessness. Like I should and want to be doing something, but I’m not sure what. It is uncomfortable because I am an old hand at self-reflection and looking deep inside myself is typically a comfortable excursion. I know I’ve got that down to a science. I know where to look for answers in my psyche and history and deep corners of my mind and heart. I know myself. But this, this feeling is just puzzling.

Maybe I’m trying to find meaning where there isn’t any. Maybe this feeling is in response to a global pandemic and 10+ months of avoiding people and places like the plague, literally. Or maybe it is the anti-climax of the holiday season to cap off such a shitty year. Could it be that it is year-end reflection time and I’m unsatisfied with where I am in my progress toward living a full-time creative life? Do I need more exercise? Or is it just that this is a dreary, rainy, cold Sunday in December, my kids are complaining about being bored and I have to be on-call for a job that pays the bills but doesn’t light my fire?

And why do I always have to have a reason for feeling bad? Why do I need to justify my feelings to myself? Can’t I just accept that sometimes emotions blow through that are unpleasant but blessedly temporary? I tell other people that and give them permission to wallow and allow it to wash over and through them, but can’t seem to take my own advice. Why is my love, compassion and understanding greater for others than for myself?

Ooooh! That right there is a dark, unexplored corner of myself that needs some illumination. Not a bad endeavor for an angsty day…

The Cup Is Already Broken

‘The cup is already broken’. Ever hear that saying? In my mind, it is a mental nudge away from getting too attached to stuff, because at some point the stuff will break or otherwise be lost. There is an impermanence in the world that it is best to make peace with sooner than later.

This saying flashed in neon in my brain this morning when I dropped my brother’s coffee cup that he got on our trip to the Big Island when my teenager was just a baby boy. It is one of the few personal things of his I still have since he died unexpectedly in 2013. It has served as a cherished though melancholy reminder of him and our fantastic trips to Hawaii together and I had just broken the handle clean off. Damn.

I guess I could have just kept the cup on a shelf over the years, safe and protected from potential harm, but I didn’t. The risk of it breaking was acceptable to me and I kept using it and enjoying it in my daily life. Every time I made my tea in it or saw it sitting in the cupboard, it was an opportunity to remember Mike.

I thought I might freak out when it eventually broke, because I knew it couldn’t last forever. My brother didn’t. Nothing does. But I didn’t freak out and I didn’t whip out the super glue and desperately try to fix it either. I was surprisingly calm.  Briefly wistful maybe, but totally ok. Those memories are still there and those will never break. Even though the cup is no longer suitable for daily use, I’m still going to keep it because I like all of the things it symbolizes: Mike, Hawaii, impermanence, and treasuring memories over stuff. Like many things, it is still beautiful even broken.

New life grows out of my broken cup now

Writer’s Woes

What’s the difference between being in a funk which prevents creativity and experiencing the phenomenon of failing to engage with your medium that is sometimes called resistance, obstruction or perhaps disconnect, maybe simply failing to TCB (Take Care of Business, to quote the King)?

I think being in a funk, at least for me, is when I’m feeling kind of down and emotionally drained. The cause could be a whole variety of things (work or family stress, world events, raging hormones, too much peopling and going) but the thought of opening my computer to write at these times feels like a mountain too high to climb. Plus, my creative energy feels all stopped up and trying to “work through it” leads to lots of frustration, no flow and ultimately, more funk. Or maybe a deeper or longer funk. And then I start to feel bad about that! I’m not writing, my creative energy has left me for good, I have no talent or good ideas, I’m never going to make it as a writer…horrible thought spiral. Thankfully, these episodes do seem to pass with time, sort of like a storm blowing through.

The more difficult situation for me is when I have ideas and I want to write, but I just…don’t. Not for any good reason either. On most days I wake up at the crack of dawn before the rest of the family, so time and a quiet place to write really aren’t issues. I replaced my clunky old laptop with a sleek, beautiful machine with the apropos model name of “yoga” to keep me fit and flexible as a writer. I’ve got notebooks full of ideas ready to be fleshed out on paper. So why don’t I just sit down and do it? Inherent laziness? Fear of failure/success? Depression? A time-consuming habit/pseudoaddiction to pimple popping videos and endless hours of scrolling social media to see what the drones I went to high school with are doing?

Though the situations are different, the outcome (not writing) is the same. And I also think the cure is very likely the same. I suspect, even though I’d prefer to remain ignorant on this score, that at least part of the reason I am having both these frequent funks and periods of creative inertia is because I’m not taking care of myself as well as I could. As a living, breathing organism. I don’t mean this in a self-shaming, should-ing kind of way, but more in a practical, handle your shit kind of way. I think these uncomfortable situations may have increased in frequency lately because I need more real, nourishing food and fewer Cheez-its and martinis. More walks, more books and less phone, maybe a rest, maybe some journaling and yoga. Yep, that’s right, I’ve got my new age-y side (so sue me)! And though I’m far from perfect at recognizing and dealing with my funks and faults when they show up, I am more aware of them and moving in the right direction to be kind to myself when they do occur. I am nurturing self-compassion and committing to investing more in myself and my own well-being. Even if these measures don’t cure all of my writer’s woes, it is not a bad place to start. There’s no downside. Except to Cheez-it sales.

 

Cryin’ Over Wine

My sweet brother John sent me some fantastic wine in the mail and what do I do when it arrives? I burst into tears.

Not happy tears either. Deep, soul-level sad tears.

Not an expected reaction to a nice gift, you say? Well, let me tell you a little about grief:

It is sneaky. My older brother Mike died over 7 years ago, but the arrival of this particular wine that we had shared many times over the years to celebrate a variety of special times brought a big wave of grief crashing back on me. It caught me unawares, such a visceral reaction so long after losing him. But that’s another thing about grief – it eases up over time, but never completely goes away. And another weird thing about grief? Even though it is an uncomfortable feeling, I also sort of welcome it when it shows up because it reminds me of some important things: I was lucky to have such a great brother in my life and that we took time to make some really great memories together. I am grateful for the great brother I still have and that we can continue to make great memories, and share old ones. It also reminds me that life is pretty unpredictable so remember to focus on the things that really matter and bring you joy on a daily basis. I’m so grateful for all of it.

Morning Madness

Why do I leave my house in the early morning to get to my workplace  long before it opens? Why do I then sit in my car outside my office typing on my computer in the dark? Because to me, this simple act symbolizes that my personal work, the work of writing and creating, comes first. So on my way to my paying job, I make time for this concrete reminder of who I am and what is important to me.

Its important and that’s why I leave my house an hour earlier than I need to in order to get to work on time. Just like I make time to cook and feed myself and my family real food. Its all about priorities. What do your priorities say about you?

What I am trying to say with mine is: my creative life is more important than my money-making job and I will always strive to put it first. My brain also works best in the morning (sometimes VERY early mornings) so this arrangement works well for me. My creative work gets my best brain power. This makes me feel good, or at least better, about spending time at my job that pays the bills because I’ve already taken time to feed my soul and further my creative dreams.

It’s a tangible way I can express my priorities in life while still taking care of business (earning a living). It’s a Jedi mind trick, that prevents me from feeling like I’m selling out my dreams to make a buck.

You Don’t Win Friends with Salad

You Don’t Win Friends with Salad Recipes are merely a Suggestion K.C. Shomler

Or maybe you do win friends with THIS salad! It was one of my usual wingin’ it dinners, this time with an Autumn theme. I was feeling Fall and these things I had in my kitchen filled the salad bill way beyond expectations. But this one was admittedly kind of special. My kids even like it. And talked about it the next day! Please note, that’s a major achievement with teenagers so allow me a moment to bask.

Plus, it’s pretty.

And, OMG, accidentally healthy! Bonus!

I started with a bed of mixed greens, because that’s what I had, but any lettuce would do. I liked the dark green background though. Then some red onions sliced thin, yellow bell peppers, pomegranate arils (aka seeds), toasted pepitas and my homemade (world not-famous) croutons. The dressing is where a lot of the magic happened. Into my adorable mini-blender went some chopped up apple (I can’t remember what kind, probably a Fuji or maybe it was a Granny), apple cider vinegar, a little sugar (honey or whatever other sweetener would work here too), tiny bit of dried tarragon from my garden (it’s easy to overdo that flavour, but other herbs could be used), avocado oil (I wanted a light oil with little flavor of its own), salt and pepper. Blended til smooth and it was great tossed with everything else.

You Don’t Win Friends with Salad Recipes are merely a Suggestion K.C. Shomler

 

Every Vote Counts, Dammit!

Every Vote Counts, Dammit! Recipes are merely a Suggestion K.C. Shomler

 

I feel bad that I kind of lost it with a friend the other day. He is one who enjoys politics as sport; loves to dissect the minutiae and talk about how idiotic it all is. In the best of times, I merely tolerate politics. I generally find it discouraging and frustrating to follow. But I do so grudgingly, enough to remain reasonably and respectably informed anyway. But currently, this fucking mess refuses to be ignored or kept at any kind of a safe distance to preserve my sanity. It is everywhere! It’s like passing the scene of a horrific accident and being unable to look away. And I am exhausted by it! The worst parts of ourselves and our country are continually on display. All of our country’s dirty laundry is just hanging out there for the world to see. Every. Ugly. Part.

I’m not saying this is necessarily a bad thing. But it is painful and discouraging when these truths come to light. Growth often is painful and discouraging.

My frustration with my friend was about his insistence in repeating “my vote doesn’t matter”. I finally had to ask him to stop saying that (maybe a little firmer than I wanted to), at least around me. I get what he is trying to say – his one vote won’t affect the electoral outcome of our historically blue state, so why bother? The way I see it though, is that the exercise of voting has intrinsic value all by itself. It matters! Not just as a means to an end (impacting the outcome), but as an exercise of a right we enjoy that many around the world do not. Therefore, we need to take it seriously and use it or lose it. Once we allow others to make these important decisions on our behalf, we have ceased to be active engaged members of our society. Then we’ve really lost everything.

I’m not saying that any one of the candidates for president, or for any other office for that matter, will get us exactly where we need to go. But we can at least vote for those that are heading in the right direction, whichever way it is that we think is best. We have an opportunity and a duty to make our voices heard, and that always counts.

Every Vote Counts, Dammit! Recipes are merely a Suggestion K.C. Shomler

I’m No Prepper

I’m not a meal planner or prepper. I know a lot of people find these strategies  useful for planning purposes, eliminating food waste and preserving the brain power and energy involved with getting food to the table on a regular basis, but they just feel way too restrictive for me. What if I have chili planned for Tuesday but then when Tuesday rolls around what I really want is chicken piccata? I’m no good at following rules, recipes or scheduled menus.

That being said, I am a champion pantry stocker, larder liner and food repurposer. I detest food waste and these strategies allow me to keep good food moving through my kitchen and into the bellies that I love without winding up moldering in my fridge or relegated to the compost heap. I also have an uncanny ability to keep an accurate mental inventory of my food supplies and when they might be approaching expiration. I have a pretty good idea of what we have on hand at any one point in time, unlike others in my household who shall remain nameless, but are responsible for multiple open containers and redundant buys that clutter our fridge and cupboards. Ahem. Moving on…

I think part of the secret here is keeping a consistent stock of staples. These are the majority of my shopping (probably 80%) and are highly versatile so that I can make most of the stuff we like to eat on a regular basis. For instance, we always have carrots, onions and celery in the fridge because we make a lot of soups and other dishes that have these as a starting point. We always stock broth in a jar, noodles, rice, potatoes, olive oil, garlic and tons of spices. I’m not going to go through my whole larder, but you get the idea. I also make a point of keeping spares of frequently used items and immediately replace the spare as soon as I put it into action. For example, when I open my reserve jar of stock from my pantry, it goes right on the next shopping list so I never run out at an inconvenient time. Its smart to make most of your stock stuff that use regularly, then you always know mostly what you have. Only about 20% of the stuff I buy varies, usually seasonally but some times opportunistically. Like berries in the summer or when we are given some fish or meat or hazelnuts or we get a wild craving for something not typically on the menu. The 20% is harder to keep track of in my mental inventory and these items are at highest risk of being overlooked and rotting. The 80% comprises most of our meals and allows me to make use of the 20%. Is that too math-y?

Repurposing is another favorite strategy and has become something of a game for me. Much to my family’s amusement. Or maybe whatever the opposite of that is. But they indulge me. Leftover rice, meat, omelet, cooked, frozen or fresh veggies are fair game for fried rice. Bones and veggie tops are gathered in a Ziploc bag in my freezer for making stock. Aging, wrinkly tomatoes get roasted in the oven with olive oil and salt then blended up into sauce. Wilty greens get a second life sauteed and added to soups, frittatas or pastas. Leftover mashed potatoes become tasty “glue” for breakfast quesadillas; I made my husband one the other day that incorporated mashed potatoes, a couple of straggler spaetzles, sliced chicken schnitzel and red cabbage; it was a teutonic feast! Leftovers and scraps are culinary creativity just waiting to happen.

 

 

Gift from The Sea, by Anne Morrow Lindbergh

This book is tiny, but mighty. Written by an obvious introvert, so she basically had me right there.

It’s a little dated, but still relevant. There is an assumption that the majority of women do not work outside the home, but remember this book was written in a totally different generation when that was true. When you look past that, there are all sorts of gems found here.

Beautiful words and imagery couch some incredibly deep analysis of changes women (primarily, but also men) go through, particularly at middle life. Her writing speaks to me on a deep, heart level. She has eloquently put into words the internal and external struggles I have been feeling over the past few years. Who am I, where am I going, what is my purpose, why am I not satisfied with what I have?

I feel understood and validated that this is a less well-defined but nonetheless predictable developmental stage in life and it is ok, even expected and natural that I am feeling this way. Most developmental theory seems to kinda gloss over these middle-aged years (especially for women). Lots of emphasis on your body beginning to break down, your mind starting to slip and how you just soldier on with raising kids, working and making money with nothing particularly interesting happening. Oh, except maybe you are also lucky enough to be caring for your aging parents as well (right here) or perhaps having a middle life crisis. But this is a crock! Not the part about helping parents (that’s a privilege, at least for me it is), but the part about this stage of life being a yawn-fest that sometimes culminates in an epic, tragic, negative struggle.

It sounds a little cheesy, but I prefer to think of this transitional time in life less as a “crisis” and more as a huge opportunity to start a new and fun chapter. It is not without any struggle to be sure, but overall, I feel like my life has gotten richer and deeper. I enjoy using my brain which feels powerful – like a muscle car amped up on experience, creativity and wisdom. It is fucking fun to drive this thing around! I feel like I am breaking new ground, letting go of shit that no longer serves me and I am excited to see where this new creative phase of life leads me. This book is a great reminder that getting older doesn’t have to be a downer, but rather, offers its own charms and opportunities to those of us who choose to see it this way.

Excellent Eggs

I just spent the last 5-10 minutes at my kitchen sink washing chicken shit off of 3 dozen eggs. Why, you ask? Because fresh eggs are totally worth it! And we eat A LOT of eggs.

Whenever we run out, instead of toddling on down to the Safeway to collect some sad, sad commercially raised chicken eggs, I instead head a little farther east and pick up some fresh eggs from a neighbor that raises backyard chickens.

They are affordable ($3/dozen), but require a little more effort (less convenient than the grocery and require aforementioned washing). They aren’t uniform and come in all colors, shapes (yes, even shapes) and sizes. If you’ve only ever used commercial eggs, you are in for a surprise! To my eyes, the variability makes them even more appealing. I feel like I’m eating something real.

And the taste? Absolutely delicious. They have brighter, more vibrant yolks, richer flavor and commercial eggs literally pale in comparison. The process of washing and drying the eggs is also rather meditative, not entirely unpleasant. Go ahead, find a neighbor or local farm and just try it.

The Artist’s Journey

This book really kicked my ass. Into gear.

I’m taking a lot of liberties here, but the main messages I took away from reading this succinct little book of wisdom include:

    • Our creative or artist side (whatever our medium of choice) exists on kind of a parallel plane to normal everyday life.
    • It is up to us to find our way and tap into this other reality and let our creativity flow out of us.
    • Problem is, we let stupid shit get in the way of this = resistance.
    • The best way to access our internal wisdom and creativity is to regularly sit down and just fucking do it. For example, if your medium is writing, you’ve got to create habits that get you in front of that keyboard on a regular basis.

I also appreciated how this author’s voice careens back and forth between classical literature to pop references, brass tacks tough love to woo-woo wacky existential stuff all the while merrily ignoring the accepted “rules” of how to write a traditional book. This delights me to no end! It’s a wild ride of a trip through one artist’s stream of consciousness about how to unleash your own brand of creativity but does not suffer for this format. It is at once entertaining and incredibly inspiring, but thankfully, avoids the pitfall of shaming readers for not just doing it already.

Is It Time to Say Yes to Mr Rightnow?

I feel like my creative analogies are becoming hopelessly mixed up with each other!  Or, perhaps more optimistically – intertwined.

I talk and write about dating and relationships, I write about cooking as a metaphor for carefree, creative living and both of these are currently informing how I think about my job prospects! What a world of wonder. Anyhoo, as mentioned before, I have been on a journey away from the rat race and toward a more fulfilling professional life. I left a perfectly good, full-time corporate healthcare job on principle and for a while anyway, frantically sought to replace it with another just like it. I was trying to follow the recipe for what grown-ups my age are supposed to do; Have a steady job and provide for their families. This desperation slowly morphed into a new attitude toward work; a more mercenary approach to work as a transaction, a way to simply make money to fund other more personally important creative projects. Oh, and keep my family afloat. And less tangled up with my identity. I could work, but not have it define or consume me.

And it has been good. Mostly. Emotionally and creatively it has been fantastic. I don’t have to choose between my family and work. I am rested enough and not burned out so my creative energy for writing and podcasting has been amazing. I’m cranking out content like nobody’s business! The not so great side of it all? I have to think about money more, like where and how to get it. So far, knock on wood, I have managed to cobble together enough freelance work to survive. Comfortably, if not lavishly. My work-related stress is at an all-time low since I am not a regular employee anywhere; just a pinch-hitter, so to speak. Another bonus – all of the politics and other shit that comes with regular employment does not affect me. I have to buy my own health insurance which hurts the wallet, but otherwise, this is all working out.

To use a dating analogy, I’m dating casually right now but not jumping into any long-term commitments. I’m biding my time and waiting for Mr Right (my independent, creative “job” that I don’t know if it exists anywhere or ever will, but I’m still going for it). Here’s the wrench though – I’m kind of tired out with dating (working freelance). I might be ready for a break, but I still haven’t found Mr Right and I’m not going to settle for less. Enter Mr Rightnow. One of my freelance jobs wants to hire me as a regular employee. Do I take it and relax in the warm embrace of a steady paycheck, crappy but covered health insurance and an office to hang my degrees? Not for long term, but just for now? Is it worth it or am I going backwards? How will I feel having a set schedule again? Will my kids be ok with this? What (if anything) will this do to my creative energy?? So many questions, not enough answers. I think I will at least allow the offer process to play out. And, seeing as how I am now clear about approaching work with the goal of money and not identity or long-term commitment, it may feel like less of a noose and more of pleasant boat ride where I can put my feet up and cruise to the next stop on my journey. I’ll still do a good job of course because that’s who I am, but I just won’t let it become my whole life. We will have to see how good the offer is…stay tuned.

 

Lemony Potato Salad with Fennel

Lemony Potato Salad with Fennel Recipes are Merely a Suggestion KC Shomler

Potato salad has never been beloved by me, though I understand it holds a dear place in many people’s hearts. I’m talking that gloppy, light yellow, faintly eggy mess that my mom, and probably many other moms made in the summertime for barbecues. To me it has always been just ok.

The one I made yesterday though was a game changer.

I guess I’m currently in my lemon period, because I’ve been putting that shit into everything lately. But here, in lowly potato salad, it really shines. Transforming something that is at best mediocre in my mind into a divine dish. Here’s how:

Boil up some potatoes, I used gold ones because that’s what I had, but anything would work. I peel mine before, but the skins do slip off easier after boiling. I guess I just enjoy the meditative ritual of peeling them beforehand. Whatever, you do you. Drain them once they are tender to a fork, but not falling apart. This isn’t a mashed potato recipe. Cool them off while you mix up the dressing in the bottom of a bowl. I made mine with mayonnaise, lemon juice and zest, garlic olive oil, salt and pepper with chopped up fennel fronds. I love roasting fennel bulbs but was stuck about what to do with the leftover beautiful and bountiful fronds – this was my solution! Instantly added color, texture and a faint hint of anise-y flavour (don’t fear the fennel, it is really subtle used in this way). Then I added the potatoes, some red onion (why do we call them red onions when they are really purple??). Mixed it all together and added more salt and pepper to taste. This is destined to become my new signature potluck/BBQ contribution. At least until I enter my next flavor phase.

KC Shomler

Lemony Potato Salad with Fennel Recipes are Merely a Suggestion KC Shomler Lemony Potato Salad with Fennel Recipes are Merely a Suggestion KC Shomler Lemony Potato Salad with Fennel Recipes are Merely a Suggestion KC Shomler Lemony Potato Salad with Fennel Recipes are Merely a Suggestion KC Shomler Lemony Potato Salad with Fennel Recipes are Merely a Suggestion KC Shomler

Lemony Potato Salad with Fennel Recipes are Merely a Suggestion KC Shomler Lemony Potato Salad with Fennel Recipes are Merely a Suggestion KC Shomler Lemony Potato Salad with Fennel Recipes are Merely a Suggestion KC Shomler Lemony Potato Salad with Fennel Recipes are Merely a Suggestion KC Shomler Lemony Potato Salad with Fennel Recipes are Merely a Suggestion KC Shomler Lemony Potato Salad with Fennel Recipes are Merely a Suggestion KC Shomler Lemony Potato Salad with Fennel Recipes are Merely a Suggestion KC Shomler Lemony Potato Salad with Fennel Recipes are Merely a Suggestion KC Shomler Lemony Potato Salad with Fennel Recipes are Merely a Suggestion KC Shomler Lemony Potato Salad with Fennel Recipes are Merely a Suggestion KC Shomler Lemony Potato Salad with Fennel Recipes are Merely a Suggestion KC Shomler Lemony Potato Salad with Fennel Recipes are Merely a Suggestion KC Shomler Lemony Potato Salad with Fennel Recipes are Merely a Suggestion KC Shomler

50 for 50

I can’t believe I’m in my 50th year of life. How the fuck did that happen?!

I like birthdays. Its like your own personal holiday. And I’ve never felt weird about my age or getting older. I’m not feeling bad or sad or mad about turning 50 in 2021, but I do feel a certain sense of wonder. Like, wow, that’s a lot of years on Earth.

I am also reflective; a lot has happened in that time span! Both good and bad, happy and sad. Hard to believe it is all part of the same story, my story.

I love stories, especially those found in books. Fiction, non-fiction, cookbooks, travel books, self-help, philosophy, memoirs – you name it. Books have been constant and treasured companions during my life.  So I’ve decided to include them in a little commemorative challenge I have set out for myself during my 50th year  – read 50 books before my 50th birthday. That’s a lot of books! And my social media consumption is likely to suffer, but I am committed. I’m a little over a week in and already 3 down, stay tuned!

What’s in a Name?

What’s in a Name? by KC Shomler Recipes Are Merely a Suggestion

You know, I’ve never loved my name. It didn’t ever feel like it suited me. I always dreamed about being a Julie when I was a kid (Why this particular name, I have no idea. Possibly the cruise director from The Love Boat?!). In high school my close friends started calling me by my initials, KC. That became a treasured nickname. So I guess even my friends didn’t see me as a Karen. For a while I entertained the idea of having a nom de plume or pen name. The name I came up with? “Serendipity Chance”. Ha! Sounds so cheesy now, but it might have been ok if I was going to write erotica. Not that there is anything wrong with that. Later, a friend and I decided we would each have alter-ego names to suit the non-mom side of our personas. She was Coco and I was Veronica. Sounds more daring and a hint glamorous. We had some good adventures. I still kind of like the idea of Veronica.

There was a story about my name this morning in the New York Times. The goddamned New York Fucking Times! All about how “Karen” has degenerated into shorthand for a middle aged, white racist asshole of a woman. Jesus! My name has morphed from an ill-fitting suit of clothes to something akin to a  Nazi swastika. Before, I just sort of tolerated my name but didn’t ever really identify with it and now…well now I don’t even know what to do with it.

What’s in a Name? by KC Shomler Recipes Are Merely a Suggestion

Changing it seems cowardly and perhaps somehow like I am admitting guilt. I get it that sensible people probably won’t assume that just because I have the name and I am middle aged and white that I embody everything about this particular meme. However, I also know that people are often lazy thinkers. So, there will be plenty of people that will make these assumptions about me based on my name. Nothing I can do about that I guess, but it still irks me. My name has been hijacked.

Fuck it; from now on just call me Veronica.

KC Shomler

What’s in a Name? by KC Shomler Recipes Are Merely a Suggestion

A Grief Explored

A Grief Explored by KC Shomler

I finally realized that I am grieving for my country. Duh. I’m no stranger to grieving, but this is new.

I’m grieving for the loss of any sense of an attitude of cohesiveness, shared burden and basic common decency toward each other. It appears we are increasingly out for our own interests, every man for himself, fuck you I got mine.

I’m grieving for the absence of a presidential president. Someone with class, vision, leadership and, well, couth. Or maybe even someone who at least recognizes the value in appearing this way (I’m not naive).

I’m grieving for our loss of place in the world. We used to be great. Maybe rather brash and crude at times, but still, perhaps arguably, a commanding and inspiring world leader. Now? We are basically the laughingstock of planet Earth. And slowly imploding in a fiery ball of unchecked rampaging virus, civil unrest, racial injustice, economic freefall, and a healthcare system finally unmasked for the total shitshow that it really is. Now is the time for us to come together to fix this. Sadly,  we can’t even to talk to each other when so much needs to be said. I thought we were better than this. My heart is heavy.

 

KC Shomler

I Love Lemons

I Love Lemons Karyn Shomler kc is me Recipes Are Merely a Suggestion

Lemons, fuck yeah. More versatile than you think too.

Of course the prime use is as a twist in my vodka martini, but that’s obvious.

I Love Lemons Karyn Shomler kc is me Recipes Are Merely a Suggestion

Other uses for a bit of that signature yellow brightness: Squeezed over roasted vegetables. In a mustard vinaigrette. Zested over steamed asparagus or broccoli. In dips like hummus or guacamole. In pestos and pistous. Might even be good in pea soup. Zested or juiced into chicken soup. Sweet stuff: lemon bars, lemon curd, lemon cheesecake.

I Love Lemons Karyn Shomler kc is me Recipes Are Merely a Suggestion

And make your own damn lemonade, plus or minus booze. Add the zest (that’s flavor, don’t trash it). Squeeze the juice (after zesting, much easier). Add water to desired level of tartness. Make a simple syrup (1:1 water and sugar, warm til dissolved then cool). Sweeten lemonade to taste with the simple syrup. Could even keep the sweetener separate so people can sweeten their own. Fuck that Country Time nonsense, just a can of chemicals.

KC Shomler aka kc is me

I Love Lemons Karyn Shomler kc is me Recipes Are Merely a Suggestion

Hunger, by Roxane Gay

Hunger Roxane Gay Recipes Are Merely A Suggestion Karyn Shomler

I read this book in one day over a month ago and I am still thinking about it.

The subject matter is relevant, to be sure; I think we’d be hard pressed to find an American woman today without “body issues” and/or a history of some sort of sexual abuse.

The honesty and artistry of the telling though. That’s what really got to me. The openness to her own vulnerability and willingness to share it was incredibly awe inspiring. I felt exposed myself by virtue of her exposing her deepest self. There could be no hiding anymore after reading this account.

So beautifully written too. A casual tone and an economy of words, but with nothing left unsaid. How does she do that?! Truly a work of heartbreaking beauty. Makes me want to run right out and read everything she has every written and give her a hug of gratitude (which she wouldn’t want, the latter that is).

KC Shomler

Hunger Roxane Gay Recipes Are Merely A Suggestion Karyn Shomler

Hunger Roxane Gay Recipes Are Merely A Suggestion Karyn Shomler

Hunger Roxane Gay Recipes Are Merely A Suggestion Karyn Shomler

 

The Tyranny of The Shoulds

The Tyranny of The Shoulds Karyn Shomler

The goddamned shoulds are everywhere and they are out to get you! In fact, they came for me just this morning while I was on the most pleasant walk with my dog. Luckily, this time at least, I was able to tell them to GTFO. I’m not always this successful. The shoulds are wily, insidious and come in all different shapes and sizes.

The Tyranny of The Shoulds Karyn Shomler The Tyranny of The Shoulds Karyn Shomler The Tyranny of The Shoulds Karyn Shomler

Little shoulds: I should be weeding my yard. I should read that pile of magazines that is gathering dust on my coffee table. I should update my kids’ memory books. Big shoulds: I should learn a foreign language. I should work out more and lose weight. I should paint the house and fix the front steps. Super-sized shoulds: I should be making more money. I should have a full-time job like everybody else. I should be saving more for retirement and my kids’ college educations.

Shoulds are tyrannical because they prevent you from enjoying your present moments. They guilt and shame you for not doing what you think you oughta be doing instead of whatever it is you are doing. And consequentially, they suck the pleasure out of your activity/day/life. They prevent you from really inhabiting yourself. They leave you torn between what is not happening now but you think is a “better” use of your time and what IS happening now. That’s a total mindfuck and useless to boot!

So, do just that – boot those shoulds out of your head and own your decision to really do whatever it is you are doing right now and ENJOY it. Try to be just there and there alone. Wherever “there” is. I’m not perfect at this, but I keep trying. When a should lands on me, I throw it back. Starting with the small stuff to build up my anti-should muscles and working my way up to the bigger ones. Definitely a work in progress.

Kitchen Gadget Haiku

Stupid Kitchen Gadgets Haiku Poem by Kc is me AKA Karyn Shomler

Where stupid kitchen gadgets abound,

Overflowing drawers and cabinets,

I use a knife.

 

Not really a classic haiku, but when have I been known to follow the rules?!

As I’ve already stated, ad nauseam, I prefer to use simple, versatile tools. Like a knife instead of a garlic peeler, an avocado cutter, banana slicer or pizza scissors. Rarely do I find these single use gadgets to be time savers or more effective tools (except my hard-boiled egg slicer, judge me if you must). Don’t get me wrong, I absolutely LOVE stupid kitchen gadgets! I find them entertaining, puzzling, often hysterically funny and sometimes just plain odd.

A few of my favorites: The motorized ice cream cone (so you don’t have to turn your cone manually to avoid drips, like a sucker). The countertop rotating pizza cooker (um, oven?). The egg cracker (when you just can’t be bothered). Corn cob kernel remover (for those who don’t own, say, a knife?). Would you believe I actually owned the hot dog maker at one point in my life? It was called the “Hot Diggity Dogger”. It looked like and pretty much functioned as a classic toaster. Load the appropriately shaped slots, push down and heat your hot dog bun and frank at the same time (Thanks Darlene). Ingenious! And soooo many more!

I welcome any great finds out there, send ‘em in.

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Stupid Kitchens Gadgets from kc is me AKA Karyn Shomler

 

 

Rainbow American Diet (RAD)

I know so many people that, sadly, eat the SAD (Shitty American Diet) and it makes them feel shitty. Processed crap, little to no fruits or veggies, precious little that resembles actual, real, satisfying food. Comes in a box or a bag with more than 5 ingredients on the label? That’s not food. Obtained through a drive thru? Most likely not high quality food (only weirdos with poor taste order the fast food salad which is invariably kinda limp and pale).

Real food is colorful and makes you feel good. Kinda like rainbows. Don’t tell me you are too busy, too poor or too lazy to eat right. It is not that hard. And you should be a priority to yourself. Food is fuel and you are what you eat, so improve the quality of what you put into yourself for chrissakes! Don’t get all overwhelmed either, you can start by simply adding some color.

Here is one very basic thing you can do to start turning things around that hopefully won’t send you running back to the drive thru for comfort: Buy frozen veggies and fruit. Whatever you like. They are cheap and already cut up for those of you who are poor and/or lazy. Plus, they won’t go bad very fast, they require almost zero prep and you don’t even have to know how to cook; you can just add them to stuff you are already eating, even if it is crap. Throw a handful of mixed veg into your ramen or mac and cheese. Roll some corn and peppers up in a tortilla with cheese and refried beans. Put broccoli on a baked potato with some salsa. Mix green beans, carrots and a can of kidney beans with pasta and broth for a quick minestrone. If that is too hard, start by adding some mixed veg to canned soup. Make some rice and put your favorite veg in there with soy sauce for pseudo fried rice. Whatever you are eating, think about if you can add some fruit or veg to it. You can do this.

My goal is to eat veggies with every meal; yep, even breakfast. How do I get them into breakfast? 2 main ways – on top of toast or mixed into eggs. Toast topped with hummus or avocado then add diced bell peppers and onions, sometimes cucumbers. Sometimes cheese toast with green onions and pickled peppers. Does require fresh veg and minimal knife skills, I know, but not very complicated. Fritattas or scrambles are a cinch and you can use fresh, frozen or even leftover veg from another meal. It’s basically just scrambled eggs with colorful stuff added in; made in a pan on the stove or baked in the oven. Easy. If you are more of a fruit lover (unlike me), try putting fresh or frozen berries or apple slices on top of peanut butter toast. Ever tried freezing orange segments or grapes? They are delicious little mini popsicle snacks. Add fruit to yogurt or cereal. Its ok to start small, but get some color in there! Eat RAD not SAD (I am aware that I am a dork).

Who Am I and Where Am I Going?!

 

Who Am I and Where Am I Going Recipes Are Merely A Suggestion kc is me Karyn Shomler

I am really feeling this one lately. I grew up and into a person that wasn’t me. Not blaming anyone, I let it happen, but changing direction at 48 is no fucking picnic! Without the protective invincibility of youth, striking out on your own and away from what is tried and true, especially with a family in tow, is really scary. I began this journey, somewhat reluctantly, about a year ago.  Continuing to live my life as a full-time working zombie in the American healthcare system was no longer tenable. Not sure how much actual progress I have made since leaving that life behind, but I’m still going! And I am (mostly) happier on a day to day basis compared to when I was a full-fledged member of the rat race. Except for the minutes, hours, days, weeks that I allow my fears to get the better of me – How is this all going to work? Will we run out of money? Am I good enough? What does my family think? How does this story end??

It is difficult to move away from the only shore you have ever known and stay the course when you aren’t even sure where the fuck you are headed! There is folk wisdom that advises “think from the end, from where you want to be”, but what if I don’t know what or where “the end” is for me? I mean,  I do have some ideas (I want to be self employed and creative), but there are no guarantees that  promised land even exists (for me) and no roadmap to get there. I can be very goal oriented, but that doesn’t work here. Its not like before when I decided I wanted a career in healthcare and there was a very well-defined path  and series of steps to get there. This is something else entirely and involves multiple and consistent leaps of faith while also remaining relaxed enough to just roll with it and have peace that everything will work out. Historically, these have not been strengths of mine!

I have been following “the rules” for so long, living in a (mostly) socially acceptable way, that it is hard to even imagine what my life could look like without them. And I’m a pretty creative thinker! But, it’s almost as if I’m afraid to dare to dream. To really sink into what I want for myself and indulge those thoughts because somehow, it is naughty to do that. And prideful – why should I have a better, more dazzling and fulfilling life than anyone else? What have I done to deserve that? What makes me think I am talented enough to make a living off of the power of my own creativity? Besides, I’ve got it pretty good right now; great family, solid, recession worthy job, tidy suburban home in a safe neighborhood, my health and health insurance (such as it is) – I’ve got “The American Dream” so why ask for more? Isn’t that greedy? And ungrateful? And unnecessarily risky? Am I just lazy and shirking my responsibilities as a grownup? Yet, I chafe. And my mind and heart and soul won’t let me drop it. I don’t want more, I want different.

I don’t know exactly who I am going to become or exactly how I am going to get there, but I do know that who I have been in the past no longer fits. Best keep swimming and keep my eyes open for a tantalizing new shore. And have faith I will recognize it when it appears.

Who Am I and Where Am I Going Recipes Are Merely A Suggestion kc is me Karyn Shomler

Laptop Confessional

I’ve got a confession to make:

I’ve got a big ol’ crush on Richard Branson!

This book –  Like a Virgin offers a glimpse beneath the mane. Great business mind, kind heart, likes to break the rules (for good), empowers his employees to take exceptional care of customers. An all-around Rockstar who is not afraid to take risks. And he owns his own private tropical island.

Yeah, that last bit kind of gets me. The risk part, not the island part. I could take some lessons from Sir Richard’s example and dismantle my own aversion to risk. One of his mottos after all is “Screw it, let’s do it!” I could definitely benefit from more of that attitude in my life, more courage to go for it and pursue what interests me and what I find personally fulfilling. Damn the consequences!  And… that tropical island bit wouldn’t hurt either.

 

Your Are A Badass

This book spoke to me on many levels. The author’s voice is delightful and was a total joy to read! I wish I could write like this, goals.  Like a trusted, potty-mouthed friend who wants to help light a fire under your ass so you will reach your goddamned potential already. No Eeyores allowed!

There is so much no-nonsense wisdom packed in here as well. One bit that sticks out in particular for me (and I may or may not have it framed on my wall as a reminder) is about how you shouldn’t assume that just because something you enjoy comes easily to you it doesn’t have value. And can (hopefully) make you rich. That was sort of revelatory for me because I think I had it in my mind, somewhere deep, that work is both hard and, well,  kind of sucks. I like this idea much better!

This is a book I will probably go back to over and over again when I need a shot of courage. Well, this and maybe some tequila. But seriously, it is very difficult to step out of the socially sanctioned rat race and try to do your own thing. I’m doing this and I often feel simultaneously naughty and terrified. It helps to have a voice of reason and encouragement to turn to at these times.

I like just seeing it on my shelf too  – its a good reminder that I am indeed a badass! And I’m getting closer to owning it.

 

More Ways With Wasabi

More Ways With Wasabi Recipes Are Merely A Suggestion

I think everybody knows how to eat wasabi with sushi, but there is so much more to this cute lil’ plant! I am fortunate enough to have a local source for fresh wasabi from Oregon Coast Wasabi, but they do ship, so that means you can too. And not just the root (or more accurately, rhizome) which is the most familiar part, but the whole plant. Yup, you can eat the leaves and stems as well and you should, because they are delicious! You can even grow your own wasabi at home because they sell plant starts. I’ve got one on my front porch in a pot that I completely ignore but it continues to grow for me. Unconditional wasabi love, sigh.

The stems are one of my favorite parts of the plant. They have a crunch like celery when they get bigger in size, but with a wonderful peppery punch of flavor. I snack on them as is. They would not be out of place on a crudité platter with some creamy dreamy dips (hummus, ranch if that’s how you roll, others). I’m convinced that adding some chopped bits for crunch in chicken or tuna salad would rock. When the plants are smaller, the stems look and taste a bit like chives on steroids. I add them to mashed potatoes along with some crumbles of blue cheese. Soooo good!

The leaves can be enormous and almost prehistoric looking! Beautiful, dark green and heart shaped, cue the awwwww. They have a deep green/verdant flavor with a distinctive aromatic heat at the end when eaten raw. I like to tear a few into a salad for some added interest or when I need a peppery bite on a sandwich. Think arugula or watercress and you get the idea. I bet these leaves would be delicious as a stand-in for boring butter lettuce in lettuce wraps or as a bread substitute – fill with chicken or egg or tuna salad, maybe even a burger. I’m definitely making that for lunch soon!

More Ways With Wasabi Recipes Are Merely A Suggestion

More Ways With Wasabi Recipes Are Merely A Suggestion More Ways With Wasabi Recipes Are Merely A Suggestion

More Ways With Wasabi Recipes Are Merely A Suggestion

I have found that the more you process the fresh wasabi leaves, either by cooking or through other machinations, the mellower they get. In one flash of inspiration I blanched the leaves and used them in place of spinach for spanakopita. It was good, but I was surprised to find it far less assertive and wasabi-like than I had expected. But really, how can you go wrong with cheese and greens wrapped in pastry?! I would make it again. But where the leaves really shone in my book was in a pistou.  I whirled up a whole mess of them in my mini food processor with lemon juice, lemon zest, hazelnuts (not too many, they can overpower), salt and olive oil. That’s it and the result was a paste of magical bright deliciousness with multiple applications that I’m still discovering. And accidentally vegan too! We found it tasty on cauliflower gnocchi one night as well as over roasted potatoes and slathered on a pork tenderloin another. I expect it would be equally good atop toasted rustic bread with tomatoes for a riff on bruschetta.  I can attest that a spoonful stirred into brothy soup is absolutely transformative and swoon worthy. If you want it to have more sinus-clearing clout, you can add in some pure wasabi powder or seasoning salt or even a sprinkle of Coleman’s dry mustard in a pinch to amp it up. Who knew wasabi was so versatile? Now you do, so go git yourself some!

 

Pickled Red Onions

 

I’ve never met an onion I don’t like. Seriously. Even from a young age I was all about onions. I can remember when I was in elementary school and making myself toasted cheese sandwiches on white bread, Tillamook mild cheddar with green onions on top. For breakfast, of course! Now that I’m all grown up, I still can’t get enough onions. I’ve been known to eat a slab of sharp cheese (think Cougar Gold, one of my favorites) on top of a slice of onion. Fuck crackers!

I spent a few months in Belize at one point in my life and was delighted to find pickled onions everywhere!  One particular dish from my time there that I still make to this day is called garnaches. Its basically a smashed bean tostada, but with pickled onions plus or minus carrots and cabbage on top, sometimes a bit of crumbled white cheese and lots of Marie Sharp’s hot sauce (at least in my world). The flavors and textures combine perfectly.

Now I keep a jar of pickled onions in my fridge to liven up so many things. Garnaches, mexican tortas, sandwiches, grilled cheese. Even beans on toast!  Anything that may benefit from a pickled onion snap. The possibilities for onion lovers is endless.

To make your own easy pickled onions, cut up some onions (red onions turn a pretty color, but white or yellow work fine too). Put them in a jar and add a brine. I mixed apple cider vinegar and warm water to dissolve some honey for my last batch, but you could experiment with different vinegars and sweeteners if you like. Just none of that fake sugar shit. That stuff’ll kill ya. Adding some herbs might be fun too – I think some fresh tarragon might be nice. Or maybe go the non-sweet route and leave out the sugar product, then add dill or even garlic. Bobby Flay is all about the red wine vinegar and grenadine combo and the color IS fabulous. Tuck the onions snugly into the jar of your brine creation, put the lid on and let them marinate in the fridge for a bit. Mine were tasty even after a day and I’m still snacking on them 2 weeks later with no signs of impending spoilage or symptoms of botulism. Having a jar in the fridge ready to go is so satisfying for my onion loving heart.

 

Hummus Among Us

I made the weirdest hummus today! But wait til you hear how I ate it, that’s even more bizarre.

So I make homemade hummus pretty frequently and always (loosely) follow the basic recipe – garbanzos, tahini, lemon, olive oil, salt, take some liberties with other add-ins and flavourings. But that’s the basics and its so good. Today however, I got a wild hair and just ran with it.

Cooked up some dried garbanzos (or chickpeas, if you will) in my slow cooker. With a slow cooker (AKA CrockPot), this is really easy; you can even put them on before you go to bed and they will be done in the morning then store them in the fridge for a couple of days until you get around to using them. You can skip this step and use canned, but I just find it kind of satisfying to make my own. Plus, they are way less salty. Back to hummus, garbanzos and a bit of their liquid went in the nutri bullet (or whatever inferior blender you have) then I added cumin (not so weird), some salt and a splash of pickle juice plus the habanero and jalapeno peppers from a jar of Aidan’s Atomic Pickles, level 3. I get it that these parts are usually what gets thrown out after all of the delicious pickles are eaten, but it seemed too good to throw out! Sometimes I use the leftover pickle brine a few times by adding carrotts or other good pickling veg, but I digress from my hummus story. Blended all of that up until it was just right with a little olive oil added to achieve texture perfection. So how did it turn out, my pickled pepper hummus? Fucking awesome!

Best part though? Eating it the next morning spread on jalapeño cheddar sourdough toast with pickled red onions and sprinkled with savory granola for crunch. Yesirreee!

Forgot to take a photo with the crunchy granola topping on the toast…you’ll have to imagine it there.

Don’t Let Yourself Get Too Comfortable

I spent a lot of years trying to outrun or outsmart vulnerability by making things certain and definite, black and white, good and bad. My inability to lean into the discomfort of vulnerability limited the fullness of those important experiences that are wrought with uncertainty: Love, belonging, trust, joy, and creativity to name a few.  -Brene Brown

 

I’ve been cooking with reckless abandon and a devil may care attitude for as long as I can remember, but I still get intimidated at times. And I think that is good for my growth!

Case in point: my sweetie and I were left to our own devices on Christmas day this year with nary a commitment in sight. We had planned to take ourselves out to a dive bar breakfast, but once the cold foggy morning dawned, the lure of a cozy house complete with warm fireplace and cute cuddly dog was too hard to resist.

What to make though? Should be something special given that it was Christmas, but not require a trip to the store which would defeat our whole hermit plan…then I got it. But I kept quiet and let the thought roll around in my head for a while before saying it out loud. I knew he would pounce, but I was feeling unsure of myself. Can I actually pull that off? Leap of faith time: “How about eggs benedict?”

Then I was committed. And I did it, not without vulnerability, feelings of clumsiness and uncertainty, but I did it. And I felt a sense of accomplishment  like I haven’t felt in a long time, because I chose to stretch myself. What’s your “eggs benedict”? Hint: Doesn’t have to be about cooking either 😉

The Savory Breakfast Revolution is Alive and Well!

If I can make my husband shake his head and say WTF to a new recipe idea, I know I’m probably on the right track.

This one was inspired by a new condiment we got in our swag bags from the Portland Wedge cheese festival in October. Kindly provided by Rogue Creamery was a blue cheese powder. My mind was on fire with all of the fun things I could do with it – popcorn topping, mashed potatoes, very sophisticated mac ‘n cheese, creamy soups. Then out of nowhere a new idea emerged…

Savory granola with blue cheese powder.

Weird, I know, but stay with me. I took my usual sweet granola recipe and turned it on its head. Oats combined with smoked almonds, pepitas, chopped pecans, black sesame seeds and the blue cheese powder bound together by coconut oil, a bit o’ honey with a dash of Worcestershire sauce to harken back to the Chex mix days of my youth. Stirred together and baked in the oven. The house smelled AMAZING! It wasn’t as nicely chunky as the sweet variety, probably due to the insufficient sugar product to bind, but the taste did not suffer one bit. This morning I topped some cottage cheese with this new creation and it hit every right savory note. I think I’ll try it on plain Greek yogurt too; that’s usually sweet, but I bet we can bribe it over to the dark and savory side with this yummy topping. If I can keep my kids from eating it right out of the bowl that is. Oh and my husband? Yeah, he’s a believer now.

following the rules is overrated

i chafe at being told what or how to do something. i quit my full time job in favor of mercenary work that allows me control of my time. i avoid flu shots when i can get away with it. my way to get “there” may be different from yours since i drive for work and typically know 3 or 4 alternate routes. i don’t like punching a time clock so i have consistently avoided jobs where my punctual presence for a prescribed amount of time is required. and you already know how i feel about recipes.

some rules make sense to follow though. traffic lights are good. i wear my seatbelt. avoiding mixing bleach with ammonia is a solid idea. ignoring ikea directions is probably not a recipe for successful furniture building. theft, rape, murder – i’m ok with rules prohibiting those.

wisdom is knowing the difference.

i ignored grammar rules and avoided using capital letters in this entire post – did that affect the conveyance of my meaning? sorry to my 7th grade teacher mr whipple, but the answer is no.

The Sandwich

What’s your favorite part of Thanksgiving dinner?

Turkey, potatoes, stuffing, sweet potatoes, soft squishy rolls, that crazy crack that is green bean casserole?

Well not me, nope, I live for the sandwich the next day.

Toasted everything bagel, cream cheese on both sides, thinly sliced red onion, turkey and cranberry sauce. Lettuce if you wanna make it healthy. You’re welcome.

Canned Cranberries Have Their Place, But…

Can-shaped cranberry loaf is definitely the stuff of my childhood Thanksgiving memories.

And why were those cranberries included in the meal anyway? Nobody seemed to ever eat them and the jiggly red mass wound up in the trash. Sad and untouched. It was really just obligatory holiday table decoration. Maybe they were neglected because they were so bad.

We can fix that though. Easily. Just make your own! Throw some raw cranberries in a saucepan, add some water (not too much) and as much sugar as you like. I stay on the tart side, but you do you. Then get it cooking at a good bubble but not a boil until those babies start snap crackle and poppin’. Reduce it down til it’s almost how thick you want it, and keep in mind it will thicken up more as it cools. That’s it, voila, cranberry sauce.

This next bit is where you can get creative. Cranberries and sugar are super all on their own, but some other add-in options if you want to experiment might be orange or lemon peel plus or minus some of their juice, cinnamon sticks (very pretty), star anise (extra pretty), apples. I’ve even seen recipes that include booze! Totally brilliant, I’ll probably try that this year. Don’t mind me crouched in the corner with the bowl of tipsy cranberry sauce and a big ol’ spoon hiding from my family. Use your imagination and say no to the can! Unless you are doing so for nostalgic purposes and then I wholeheartedly approve (as if you needed MY permission).

Possibilities…

Basic Soup Skillz

I love soup. It is warmth and comfort in a bowl that just keeps getting tastier the longer it sits around. Day three is primo in my book.  I also think of it as a good way to get my veggies in the fall and winter months when salad sounds decidedly cold, stark and unappetizing.

Ever do that thing where you ask each other what your final death row meal would be? Well, ok, maybe my friends and family are weirder than yours, but my meal is definitely my mom’s navy bean and ham soup. I can still taste it in my mind! She made hers by boiling the beans with ham hocks and the whole house smelled like heaven. I can remember chilly winter Sunday nights, cuddled up with a bowl sitting in front of the tv with my dad and watching one of the movies we liked (Kelly’s Heroes, The Great Escape, LOTS of James Bond movies). She made many wonderful soups, but that one was always my favorite. I’m waxing nostalgic; I’ll give you that recipe next time I make it. Now back to basic soup. I make my own soups using my mom’s technique, but, of course, I’ve added my own twists! Shocker.

 I made turkey soup last weekend from a stock I created using a carcass I had saved in the freezer (don’t throw those bones away after a good meal!). Chicken or ham hock would work to make stock too. I just threw the bones in the slow cooker, covered with water and added some bay leaves. You can also add veg scraps here, like carrot stumps, celery butts, onion ends. You can either compost that stuff or cook it! Later that day, presto, stock. Drained off the liquid for the soup and threw away everything else. I don’t always make my own stock, most of the time it is Better Than Bouillon, and that works great too.

Pretty much every soup I make begins with lightly sautéed carrots, onions and celery. Mirepoix, if you’re fancy, or um, French. From here, you can go in any direction.  Just add the sautéed veg  to the stock (or vice versa) plus some chopped up meat and/or beans if using and whatever seasonings you like.  Don’t skip sauteeing the veg first though, because that’s how you amp up the flavor. Your soup will be sad and bland if you don’t. You’ve been warned. I usually add some herbs (dried basil, thyme and sage from my brother Tony’s awesome yard) and a shit-ton of salt if I’m using homemade stock. Let it hang out on low for a bit for the flavors to mingle and get to know each other. You can do this in a pot on the stove (faster) or in the slow cooker (um, slower).  Then boil up some noodles on the side, or use up some leftover sides (pasta, rice, quinoa, potatoes). Ladle the soup over the starchy item in individual bowls so nothing gets mushy. I like hot sauce on mine. Another shocker.

 

 

The Mindset Needed To Create This Fritatta

“Don’t let failure be final”. -Steven H. Shomler

 

I love this quote and it lends itself beautifully to the concept of embracing improvisation; in cooking and in life. If you give up after one fuck-up and remain afraid to try new things, you will never progress.

This is exactly the mindset needed to create something out of (seeming) nothing. Like this frittata. I made it this morning from odds and ends I found in my fridge and pantry. It took me some time and lots of experimentation to get a good feel for how to throw stuff together like this. Has every single one turned out perfectly? No. But so what? They were still edible ( most of the time). I just filed away the errors I made or the tweaks I thought would improve the dish and incorporated that knowledge into my next effort. Cooking without a script is so much fun though – there is reward in that all by itself.

Back to that frittata: It is a cozy Saturday morning here at HavenHome and I knew I had some goodies in the fridge from last night’s dinner and lunch last week to use up. So I chopped up the tater tots, some red onion and leftover cooked bacon. Tossed that into a greased baking dish. Added some diced green chilis from the pantry and some pepperjack cheese. Then whizzed up some eggs and coconut milk (unsweetened and unflavoured). Seasoned with salt, pepper and dried tarragon from the garden (I am obsessed with tarragon right now and add it to whatever I reasonably can). Baked it in the oven until done. So good with crusty baguette toast topped with butter and marmalade. If I didn’t have shit to do today, I’d also have a ruby sunrise (champagne and ruby red grapefruit juice. WAAAAYYY better than a lameass, boring mimosa).

Cooking is science, but it is also art. No wrong answers here. The worst thing is to become so afraid of failure that you stop trying. Cooking can be a daily, creative outlet that nourishes both body and soul. Don’t be afraid to experiment!

 

 

 

 

Just Like Kool & The Gang Sang…

“The more you praise and celebrate your life, the more there is in life to celebrate” -Oprah

Everyone needs a champagne stopper. It instantly removes the barrier from going ahead and opening that bottle of sparkling wine, champagne, prosecco or, my favorite, cava. It allows us to celebrate more often without having to commit to the whole bottle (if you’re a quitter. JK).

*

Celebration and sparkling don’t have to be reserved for just ultra-special occasions. I keep a bottle ready to go in my fridge at all times because I like being prepared to celebrate at the drop of a hat. A book contract, a windfall, surviving a challenging work week, the full moon, Tuesday night. Big things, little things, silly things, why not?

*

And I believe in the inherent value of celebrating as much as possible. Because celebration is the manifestation of gratitude and that’s a great place to have your attention. Keep focused on what is good, what is working, what is right with the world.

*

So get yourself one of these gadgets, get something nice chilling in the fridge and pay attention to what needs celebrating. However small or seemingly insignificant. Try it, it’s fun!

*

“There are only two ways to live your life. One is as if nothing is a miracle. The other is as if everything is a miracle”. – Albert Einstein

 

Pimento Cheese

Fancy Cheez-wiz. You can claim you are too sophisticated and you don’t love this, but no one will believe you.

Long story, but through my dear husband we wound up with a refrigerator full of cheese. I’m not kidding, the bounty took up an entire shelf. And all good stuff too. Picnics are fun and all, but there are only so many cheese and cracker plates I can stomach.

I was leafing through my  book of old recipe clippings, from ancient days when I used to take the newspaper everyday. I know, crazy. I came across one for pimento cheese using fancy cheeses. Yes! Of course I didn’t have the same cheeses as in the recipe nor an inclination to obey their prescribed amounts, but it still turned out sinfully great!

Into the food processor went some regular cream cheese (room temp, believe me on this detail) and chunks of various cheeses including Jefferson Cheddar and Touvelle from Rogue Creamery, Cypress Grove Midnight Moon, and Face Rock Creamery Horseradish Cheddar. You can really take liberties on the cheese selection (I sure did). I also added some chopped up roasted red and yellow peppers (I roasted my own, but you could get them out of a jar too), some celery seed and a splash of milk just to aid mixing. Chill it. That’s it. End of story, easy cheesy delight! The next day it was even better. This makes a lot so the next day I stirred some into hot cooked pasta for the most decadent mac and cheese you can imagine. Also guiltily good by the spoonful right outta the fridge. Shhh, don’t tell.

*Rogue Creamery pic

Squash Soup

Autumn is my favorite season of the year; I love the colors, the smells, the beginnings of a chill in the air and this soup is Fall in a bowl. Make this for your friends and they will think you are fancy as fuck! They don’t have to know how easy it is. For real.

My kids love this soup. We often eat it as an alternative to that sickeningly sweet condensed mess that most people call tomato soup. It also happens to be pretty healthy, just by accident, not by virtue. I suppose you could add some more rich and fatty elements, but I really don’t think it needs it. No need to gild the lily! It is especially good with a crusty grilled cheese sandwich on the side for dippin’.

I have no idea why so many recipes call for peeling the squash first. If you roast it, there is no good reason to make yourself crazy doing this. Just hack that baby in half, put it on a sheet pan and throw it in the oven to roast. This is a good tip for roasting pumpkins for pie or other uses as well.

I’ve used both acorn and butternut squashes and pumpkin for this soup. Pick what you like. Cut it, place cut sides down on a lined sheet pan or any other baking dish and roast it in the oven at somewhere between 350 and 400 degrees, you decide, until it is easily pierced with a fork. Let it cool a bit until you can easily handle it (I usually skip this step due to my own impatience and pay the price of burned fingers). Use a big spoon to scoop out the seeds and other stringy stuff from the middle. Then scoop out the flesh into a blender. Incidentally, my dogs (and cats I have had in the past) go nuts for the leftover skin; waste not want not! Add a spoonful of broth paste (I use Better Than Bouillon @betterthanbouillon), chicken or veggie. Salt and pepper. Thin out with a milk type product (I usually go non-dairy) and blend til smooth. You can thin this out as much as you like, just adjust the amount of liquid added. Then pop it into a pot and warm it to serving temp on the stove. I like to finish mine with a drizzle of Navidi’s @navidiscamas white truffle oil and some good grindings of black pepper.

Black Sea is Brilliant!

Black Sea; Dispatches and Recipes Through Darkness and Light by Caroline Eden is my kind of “cookbook”. 4 things I love about it*:

  1. It has a sexy cover
  2. Lots of beautiful pictures of food and places.
  3. Provides historical background.
  4. It includes Turkey! The next big stop on my lifetime itinerary.

*Noteworthy that none of these mention recipes, heehee!

Do Yourself A Favor And Read Chillpreneur

4  valuable things I learned from Chillpreneur, many thanks to Denise Duffield-Thomas:

 1.       Making money doesn’t have to be hard or painful.

 2.       Just start! It doesn’t have to be perfect right out of the gate.

 3.       Protect the golden goose (take care of myself or I will lose my creative energy).

 4.       I have valuable stuff to share and it won’t suit everyone’s taste, but that’s ok.

Scalloped Potatoes, the “Recipe”!

Ok, so now that you have the background on the significance this dish holds in my family, I can tell you how to make it. Kinda. It turns out different for me each time and I am ok with that. Adds a bit of excitement. If you, however, like things to be predictable, you have certainly stumbled into the wrong territory here. Turn back now and return to the safety of your cookbooks, hurry!

I’ve used all kind of potatoes in this dish and any of them will work. Use what you got. Russets, golds, reds, purples, whatever. I’ve even made this with some sweet potatoes thrown in with russets and one time I made the whole thing with parsnips instead. I was getting a CSA box at the time and had to do something with them. For the record, it was good, but maybe even a little too delicate for my taste. I crave this dish when I want something hearty and comforting, decidedly not fancy or challenging to my palate in any way. Just  being honest!

This dish can easily be made vegan with non-dairy milk. I steer away from cow’s milk myself, but I do add cheese. I like sharp ones such as an aged cheddar or even a blue. Stronger cheeses don’t require adding as much to give good flavor.  Sometimes I’ll add ham or hot dogs (Reserve judgment! Its family tradition). Green onions are a nice addition, leeks would also be good. Anything oniony combined with a sharp cheese is perfection in my world. I’ve gotten more creative with add-ins in the past (green peas, sausage, peppers, jalapenos), but these days usually stick to the basics (potatoes, cheese, some onion thingy, plus or minus a pork product).

Heat oven to 375, 400, something like that. Grease a baking dish, I use butter or whatever. Slice potatoes into rounds, peel them or not, I don’t care. Put the potato slices in a big mixing bowl and sprinkle them with flour or cornstarch. Dice up some butter (vegan or regular) and toss that in the bowl. Grate and add some cheese, or leave it out. Same with the onions and other mix-ins. Salt and pepper. Pour over some milk (I use unsweetened almond or coconut), it should be pretty wet, but not soup. Toss it all together until there aren’t any big clumps of flour hanging out. Tip that all into the pan and kind of pat it down. Add more grated cheese to the top if you want. Cover with foil and put it in the oven. Cook until the potatoes are tender; I don’t set a timer or watch the clock, but I think this takes about 30-40 minutes generally. Then remove the foil and let the top crisp up. I’ve even been known to up the heat to broil on this step when I’m impatient. You are going to want to dig in right out of the oven, but you will be rewarded it you wait a little bit first for it to cool. Plus avoid tongue burns that will definitely ruin the experience!

The Historical Significance of Scalloped Potatoes

This dish is legendary in my family. I am the youngest of 6 (sadly, now 5) and this was a crowd pleaser when we were growing up. My mom totally rolls her eyes at us when we (still) ask her to make it. From her perspective at 81 years old, it is too fussy and time consuming and she ain’t got no time for that. My mom would never be accused of being overly sentimental, but that is definitely a big part of her charm!

I first started making it for myself and my hungry, clueless-in-the-kitchen college roommates. And it WAS time consuming. At least how it was written in The Joy of Cooking, which was my only cookbook at the time and I had yet to learn to bend recipes to my will. There was peeling, soaking, layering and pre-cooking involved. But I did it anyway because it was a taste of home and a bit of comfort to all of us big kids living away from our parents for the first time.

Many years later, my dear (late) chef brother opened my eyes to a better way. He did that a lot! He was probably my biggest role model and  inspiration in cooking without rigid recipes. He was a classically trained chef, but ironically, never followed a recipe and made it all look effortless, fluid and fun. Maybe the recipes were in his head, IDK. Anyway, he took all kinds of liberties and was something of a MacGyver in the kitchen (you’ll have to be as old as I am to get that reference). I remember one time I was hanging about while he catered a fancy meal for a bunch of fancy people at an estate deep in the wine country of St Helena, California. VERY far from any kind of market. He was making a skewered chicken app and forgot the skewers. Without a moment’s hesitation, he ripped some rosemary stalks from the yard and threaded the meat onto those. Genius! Looked and tasted fucking amazing. He would do shit like that all of the time. Miss him so.

So back to scalloped potatoes – my brother and I were together one Christmas far from home and decided to make the old family favorite. So I started to peel and chop and was about to start parboiling, layering and pre-heating the milk when he (thankfully) stopped me. “You know you can just mix that all up in a big bowl and toss it into the baking dish right?” Mind. Blown. Duh. So I’ve made them that way ever since and it is way more fast and fun and I never measure a bit. Just trust myself to make it look right, even if it is different every time. Which is part of the fun.

You Could Just Have a BLT, But a BELT is Better!

My sweetie loves BLTs and so does my mom. I’ve never really been a big fan, but I do understand their appeal, in theory. Very simple, good quality elements come together and elevate the whole sandwich.

How could I put my own spin on it though and make it more appealing to myself?

Then it hit me – no one eats BLTs for breakfast, but they should! I think there could be a niche for them there in my world. I am all about the savory breakfast after all!

I always cook my bacon in the oven these days on a foil lined sheet pan to make the cleanup easy. No more standing over a pan patiently turning bacon strips while the fumes coat my hair and then having to deal with the disposal of a shitload of grease. For my sandwich I chose pepper bacon and then picked some cute lil’ cherry tomatoes and basil from my yard. I chopped those guys up along with some white onion. Tossed all with olive oil, salt and pepper then roasted in a slow oven on a lined sheet pan til soft and squishy. Cooled them down and ran them through the food processor with some balsamic vinegar. I left it pretty chunky. Once the bacon was done, I fried up an egg, toasted an English muffin and spread some of the tomato onion mix on there. Then layered the egg, bacon and lettuce. My egg got a shot of Tabasco, but you don’t have to.  

From Expert To Novice. Again.

I am so not following the recipe in my working life right now! And I say that not so much in a proud way (at least today), but more in a scared shitless and totally uncomfortable way. Ugh.

I’ve managed to go from having a solid, regular, full time job in a niche in my field where I excelled to now a part-time position in a different, nichier niche where I have no idea what the fuck I am doing! And it shows!! Expert to novice is definitely not how the recipe for professional success is written, but here I am.

And how am I doing with that you ask? Not well! I like being the one who knows, the one who people look to for guidance, the one who can do the work and do it well almost in her sleep. It is so much more comfortable to have all of the answers rather than to be asking all of the questions. I don’t want to traverse this sea of mediocrity again damn it! I’ve already made that journey plenty of times! But this time the distant shore is really where I want to be: self-employed in a creative way on my own terms with plenty of time to spend with my kids while they are still at home. Guess I better suck it up and stay the course.

There is no substitute for experience though and that just takes time. Trying to force something to cook faster won’t turn out well. It will be burned on the outside and raw on the inside. And I just keep reminding myself that cooking without a recipe was not easy at first, but now it is effortless and fluid, like breathing. I’ll get there.

 

Slightly Slimy Spinach Gets a Second Life as Joe’s Special

We buy a lot of greens in this house. For smoothies, salads, tacos (I’ll tell you about that one later), but frequently, despite our best efforts, the greens turn on us. You know, when the leaves look fine one day and then a wet, inky blob the next? Total bummer. You just have to throw that shit out.

But what about when there are just a few rogue leaves polluting your bag of otherwise perky greens? I’ve got the perfect vehicle – Joe’s Special.

Joe’s special has a special place in my heart because my dad loved it and so do I. It was something we would excitedly order whenever we went out for breakfast and happened to find it on the menu (rare) or would cook up for ourselves on leisurely weekend mornings. I still make it at times and think of him; miss him. I take a lot of liberties with it though (duh, see name of this website). And in my adult life, I have learned that it is also a perfect dinner when I want something easy, meaty and satisfying.

Sautee up some chopped white onions and add some crumbled up ground meat or meat-like product. I’ve used everything from vegetarian TVP to leftover hamburger patties; in these pictures it happens to be turkey sausage. Cook until the meat is no longer pink, if using raw. Then add your spinach to the pan and cook it until it is shrunken down; no worries if there are a couple of slimy bits in your greens going in, they will still taste ok once cooked. I’ve also used other greens here like baby kale, arugula, but spinach is traditional. I like to season with garlic salt and lots of black pepper. Sometimes I add some chopped jalapeno if I’m feeling spicy. Then add some scrambled eggs to the pan, or tofu if you are going veggie. Cook til the eggs are how you like them. The proportions are totally up to you – I tend to go heavy on the spinach and lighter on the meat and eggs, but you do you. If you are feeling cheesy, feta is super yummy on this. In my mind, Tabasco is the perfect finish. Serve with toast, wrapped up in a tortilla or all by itself.

Summer Fruit Cocktails

Ever have the disappointment of picking a bad watermelon? Crack it open ready for a firm fleshed taste of summer and instead finding a sodden, mushy mess? Ugh. Been there. But do not despair, just add booze!

This idea was born out of necessity. We were going to a family barbecue and had promised to bring signature drinks. We have become known in certain circles for creating special cocktails for different events. It is creative, fun and we like it.

We were having a heck of a time getting this one to come together though. I really wanted to make use of a somewhat funky cucumber mint vodka we had lingering in our bar, but it just tastes weird on its own. Adding gin and making a play on a vesper helped, but still wasn’t quite up to snuff. Taking it more in the direction of a vodka tonic was better, but still not great.

Coincidentally, I made a watermelon misstep that saved the drink! Watermelon pureed in the blender with fresh mint and cucumber then combined with the cucumber vodka, gin and seltzer made an incredibly refreshing cocktail just right for a backyard barbecue. All kinds of riffs you can do with this one too. Use any melon or combo of melons. Use vodka, gin or both like we did. Use a flavored sparkling water or even a clear soda if you like it sweet, or maybe tonic water if you want a bit more bite. Sad summer fruit instantly redeemed.

Summer Fruit Cocktails – Recipes Are Merely A Suggestion KC is me Summer Fruit Cocktails – Recipes Are Merely A Suggestion KC is me IMG_9800 IMG_9800

 

 

 

 

Bagel Breakfast Strata

Bagel Breakfast Strata? Sure, why not?!

So I had a couple of forgotten everything bagels and a neglected tub of chive cream cheese that were begging to be used. This rainy Sunday morning, inspiration struck! What if I made these into a breakfast strata? For those not in the know (or younger than 50) , a breakfast strata is a baked eggy, custardy, brunchy kind of casserole thing that uses cubed bread as a base.

I love bagels. The chewy salty outside of a well-made, REAL bagel is sublime. But not nearly  as perfect without a cream cheese partner. I could have simply used the bagels mixed with the eggs and other stuff here, but incorporating the cream cheese as well was simply irresistible. Might just be crazy enough to work.

How to add the cream cheese though? Mix it in with the eggs and milk? Spread it on top after baking? There had to be an answer…then it hit me. Keep it simple stupid!

Heat up the oven to 350. Grease up a baking dish, I used 9×13. Spread cream cheese on a couple of bagel halves, I don’t care what kind of either one you use. Stick the 2 halves together and then chop them up into cube sizes. Toss those into the baking dish with whatever other stuff you want or need to use up. I added chopped red and yellow peppers, a handful of spinach, sausage, some purple onion and a small can of diced green chiles. Then I mixed up some eggs and (almond) milk with salt and pepper and poured that right into the baking dish (you need enough of the egg mix to saturate everything). Mix it all together until everything is moist. At this point you can cover this and let it sit in the refrigerator for a while so the bagels soften up a bit to make it more custardy. Even leave it overnight. I baked mine right away the first time because I’m impatient and it was fine, but letting it sit for at least an hour before baking was better. Bake until done ( eggs set, not runny, brown on top). Let it cool a sec before you cut it. It is good hot, lukewarm or even cold straight from the fridge.

The Humble Bean

Who doesn’t love the creamy lardy goodness that is refried beans? Whether at your local Mexican joint with a fishbowl sized margarita on the side or at home out of a can, they satisfy, right? What if I said you can make them at home cheaper, healthier, tastier and pretty damn easily? Don’t believe me? Here’s how:

 Step 1: Get yourself a slow cooker! Godsend. I start this in the morning before I leave for work.  I pick out some dried beans, usually pintos, sometimes black beans for this. I throw enough beans in to cover the bottom of the pot then add a couple of inches of water above the bean level. I put in a big spoonful of coconut oil (but any oil would work here, you could even use lard ?) then add bay leaves, a couple of whole dried chilis, sometimes a couple of smashed and peeled garlic cloves if I’m feeling it. Then I set it to low and forget it until I get home from work later.

The house smells great when I get home and here’s where the magic happens. Turn off the heat on the cooker and drain the water. I am not super thorough on the water drain because a little bean juice helps the alchemy that ensues. Remove the bay leaves (toxic to eat, I always put in 3 so I know exactly how many I need to fish out later), take out the peppers, but leave the garlicky goodness (if using). Then I add some salsa, (red, green, whatever you like) or if I’m out of salsa sometimes I’ll substitute V8 juice. Just some extra liquid to flavor things and help thin the mixture for the immersion blender that will turn everything nice n’ creamy dreamy. A regular manual potato masher works too, but is more work and hard to get them really creamy. Might need to add liquid as you go along to get the desired texture and you can leave it as chunky as you want. We tend to go a little more liquidy in our house. I’m usually adding spices and seasonings and correcting as I’m blending but you can add it all in the beginning or the end. I use typical Mexican spices like chili powder, cumin, sea salt, sometimes oregano. Spice blends work here too, you could even just use a packet of pre-made chili or taco seasoning.

We use the beans to make all kinds of yummy meals including tostadas, tacos, tortas, burritos. You can also add meat to any of these, if that’s your thing.

Stuff To Make With Beans

Tostadas: Take those crisp corn tortilla shells you can buy near the other tortillas in the grocery stores and top them with a smear of the homecooked non-refried beans from the slow cooker. Then sharp cheese and a simple coleslaw made from shredded cabbage, colorful peppers, onions, cilantro and a dressing of plain yogurt/sour cream/mayo whatever you have on hand mixed with seasoned rice vinegar, salt, pepper and celery seed. And of course Marie Sharp’s habanero sauce!

Tacos: Get those cute lil’ tiny corn tortillas and put a dollop of beans on there, some quick pickled red onion, cilantro and cotija cheese. Add taco sauce or salsa.

Burritos: Beans, cheese, white onion and salsa. Classic.

Torta: Any combination of the above on a bolillo roll for a tasty Mexican style sandwich. I always add fresh cilantro to mine, but I realize some people think it tastes like soap.

Bruschetta

 I love this recipe when we have a shit ton of tomatoes to use up or we just feel like having a light summer dinner. It also works great as an easy but impressive appetizer.

We grow cherry tomatoes in our backyard pots, so that’s what I use, but any ripe tomato would work. We also grow basil, which is super easy, even for brown thumbs like me. There is no right or wrong here as far as proportions – I am more moderate in my garlic quantities, but my sweetie goes for the vampire repellant level.

Chop up some variety of ripe tomatoes. Ok to mix and match. Add as much chopped garlic as you like. Throw in some chopped up basil. Toss it all with some olive oil and balsamic vinegar plus salt and pepper to dress. Once I used a lemon balsamic vinegar and that was really good. You can get creative here.

 It is even better if you let this marinate a bit, even for a few hours. Just cover it and let it sit on the counter for a while. We usually go for a martini length of time here (time it takes to drink a martini).

Toast some bread slices and spoon tomato mixture on top, with or without grated parmesan or Romano cheese. Italian bread or baguette are best, but I’ve been known to use whatever bread we have lurking around in the freezer for this. It’s meant to be low stress, so use what you got. The toast is just a vehicle for this summer tomato goodness. You need to eat it right away though or else it will become soggy, but then you could just put it into a bowl, eat it with a fork and call it Panzanella salad instead!

Bruschetta Recipes Are Merely A Suggestion by kc is me

Bruschetta Recipes Are Merely A Suggestion by kc is meBruschetta Recipes Are Merely A Suggestion by kc is me Bruschetta Recipes Are Merely A Suggestion by kc is me

Asparagus Potato Soup

I love roasted asparagus! But what to do with the left over parts of the stalks? I have always just snapped the stalks to see where they naturally break in order to find the most tender parts for roasting, but it kinda hurts to throw so much of it away.

I tried using the reject parts to make vegetable stock once, but it tasted sort of weird and looked murky.  I do have a non-discriminating old dog who eats them like jerky sticks, but I really wanted to find a way to make them tasty, for human consumption. Enter this soup.

I chopped up the more tender parts of the leftover stalks into thin rounds and discarded the really woody end parts. Sautéed some shallots in olive oil (butter would be good here to, alone or in combo with the oil). Added most of the asparagus parts for a minute or so, but kept a few aside as well. Peeled a few  soft, sprouting, aged potatoes found in the bottom of a fridge drawer and diced them up. Added potatoes to the pot and enough stock to cover (I used veggie because The Vegans were dining with us) and simmered until potatoes were tender. Put the whole lot in my Magic Bullet with a bit of almond milk (but other milks or creams, unsweetened of course, would work) and blended til smooth. You could use an immersion blender here too. Leave it as chunky as you like. Then back into the pot, corrected seasonings with salt and pepper and added in the reserved asparagus parts. Warmed for a few minutes until the asparagus was no longer crunchy. Off the heat I stirred in a bit of truffle oil ( totally optional but really good) and served it with left-over bread croutons (see recipe).

Next time, If I’m  feeling more fancy, I may add some fresh tarragon to the seasoning of this soup since I now grow my own! I am happy with it though considering it is made from usually discarded remnants. And it happens to be vegan, for those who care about that stuff.

Breaking Breakfast Rules

Breakfast and its cousin brunch are often a desert wasteland for those of us of the savory persuasion. You have your breakfast cereals; sugary nuggets bathed in milk. What else is dunked in milk and eaten? That’s right, cookies. Basically they are the same thing. Or you stay over at a friend’s house and they go out of their way to make you a special breakfast… 10 to one you are getting pancakes or waffles. I can feel my blood sugar plummeting now. You say smoothie, I say fruit milkshake. And please explain to me how breakfast bars are any different from bar cookies?

Too much sweet! Don’t get me wrong, I like dessert. Just not for breakfast.

When I was a kid, I was the weird-o who made toasted cheese sandwiches or ate leftover cold pizza or even fried rice for breakfast. Travelling in Japan was a dream come true – savory breakfast stuff everywhere! Ramen, rice and miso oh my! Same with Eastern Europe; nothing wrong with charcuterie to start the day in my book.

My kids are apples that have stuck pretty close to my tree on the breakfast front. This has presented some opportunities for creativity over the years. One result was the development of savory oatmeal. Hear me out and don’t scrunch your face all up like that. Oatmeal is just a grain so no reason why it can’t be savory. Think rice pilaf or risotto and you kind of get the picture. So next time you are making oatmeal for breakfast (we use steel cut, but any variety works), cook it in broth instead and top it with savory delights like cheese, nutritional yeast, green onions, green chiles, salsa, beans, smoked almonds. It works.

Cooking Without a Recipe is Scary. At First.

And I think this is a good metaphor for life as well. We all are just trying to figure out what makes us happy, or in cooking, what tastes good. Recipes offer a promise that things will turn out well. The problem is, what tastes good to you or what makes you happy may not follow the recipe. Recipes are safe, predictable and offer a tested and trusted way to a specific result. But what if that is not the result that suits YOU? Or, what if the act of cooking, or living life your way is the reward in itself?

For much of my life I have stubbornly proclaimed that I am not a baker. Why? Because baking is more science-y and requires following the rules. Unlike other cooking, I couldn’t see a way to improvise to my heart’s content and also produce baked goods that were actually edible. I resisted baking for years and I lived down to my own expectations every time I did try it. I could not find any joy in the process of following a recipe.

Then something changed. I gave myself permission to screw around with baking recipes, treating them more like suggestions as I routinely do with my general cooking. Two things happened; I learned I could do it my way with good results and I was a whole lot happier baking. Now I turn out homemade pizzas, focaccia, muffins and cakes like nobody’s business. And they are uniquely, imperfectly, deliciously mine.

Now I’m applying that same found wisdom to my life. I have jumped ship and departed from the generally accepted recipe for a happy life. I no longer have a leash (steady job), but neither do I have a recipe to follow either. I am making this up as I go along, finding work that suits me and fits into the rest of my life. I’m a little (sometimes a lot) scared about it, but I just keep telling myself that I don’t have to follow the recipe and everything will still (probably) turn out ok. And I am already much happier in the process.

You See Useless Bread Remnants, I see Croutons!

In my house the heels of the bread loaves get the shaft. They collect, unwanted and unloved, in multiple varieties and bags in my freezer. (Yes, I keep my bread in the freezer, screw you for judging me).

But, croutons. Croutons are beloved. On salads, soups, right out of the bag (I’m looking at you Steven Shomler!), croutons kick ass.

Once in a while when I notice multiple bags of unloved bread in the freezer I pull them out to transform them into croutons. I use whatever combination I find; might be all sourdough or sourdough plus rye or Ezekiel bread. It doesn’t matter, variety is good. Except cinnamon raisin or other sweet stuff might be a little weird and I have not found gluten free breads very conducive to croutoning (too dense). Just let ‘em thaw enough to dice up into chunks as big or small as you like, but all roughly the same size. Toss in a big bowl with some olive oil and whatever seasonings sound good. I’ve used everything from Old Bay to Oregon Coast Wasabi seasoning salt, but Johnny’s Garlic Bread Seasoning is my go-to favorite.

Spread them out on a lined sheet pan (I use those silicone liners now, but foil or parchment paper worked fine before I got all fancy). Put them in a low oven, I go 250 degrees. Stir them around once in a while. Cook until dried out and brown. I think this usually takes about an hour, but it depends on how big your chunks are. When they look done-ish, I just turn off the oven and leave them in there to cool. It helps them get even more dried out and crunchy.

 

Customize Your Granola

Buying granola in the store is such a scam. It is super cheap and easy to make it at home. Plus, then you don’t have to tolerate having any nasty bits in there that you don’t want (I’m looking at you raisins).

This recipe was born from a mis-buy of a large, you could even call it jumbo canister of old fashioned oats. You know, the one with that scary, smarmy looking pilgrim guy with the bad haircut on the label. Turns out, my little darlings are partial to steel cut oats for their savory breakfast oatmeal, so I was stuck with this gigantic silo of old fashioned oats.

Nobody likes oatmeal cookies, at least not in our house, so that was out. I don’t like oatmeal at all as a rule, so I was not willing to take one for the team on this score. I guess we could have given it away, but I don’t like to give up so I turned to the Google gods for inspiration. Eureka! Granola! My sweetie likes it mixed with yogurt and fruit and they sell that shit for like 10 bucks for a tiny little bag in the grocery store. I was all over this plan like white on rice.

In a big bowl measure out about 3 cups of old fashioned oats and mix in about 1 teaspoon of salt (trust, this is needed, don’t leave it out). Measure out around ½ cup of coconut oil and melt it in a pan or in a glass measuring cup in the microwave. Stir into the oil  something else sweet that you like (I’ve used honey, agave, brown sugar even date butter). The sweetness part is to your own taste, anywhere from a couple of tablespoons to, I don’t know, maybe a cup? I stick to the less sweet end of the spectrum so you are on your own here. Also, you can add other flavorings to the oil and sweet mixture. I like vanilla and almond extracts, but other ones would be good too (maple maybe, cinnamon, nutmeg, cardamom, etc). Put that oily stuff aside and find some other goodies to throw into the oats. I love pepitas in this as well as pecans. Any nuts would be good. Add some dried fruit if you like, I used dates and that rocked, but have tried dried cranberries too. I like coconut flakes in mine, but you don’t have to use it. I know how divisive coconut can be! Then add the oil mixture to the oat stuff and stir it all round until everything is coated. Turn it out into a ½ sheet pan size rimmed baking sheet lined with something (parchment, silicone mat). Pack it down with the back of a spoon, or your hands. Bake in a 350 degree oven for about 30 minutes or so until it is all toasted and yummy, stirring and packing back down once during the baking process. Let it cool on the counter then cover and don’t touch it until the next day. Then you should wake up to some awesome granola chunks.

Focaccia, Simplified

For years I told myself I was not a baker. Then I got a KitchenAid stand mixer for a present and convinced myself to give it another go. I still don’t love the ultra technical types of baking, I’m more of a big picture gal and don’t delight in the finer details. I have found some baked goods that lend themselves to my particular brand of maverick cooking (AKA hard to fuck it up while improvising). This is one of them. Whenever I am making pasta, a big pot of soup or featuring a salad for dinner, I usually trot this one out. It is fast and pretty unfussy. Impresses the hell out of people too. Plus, fresh bread is a phenomenal olfactory and gustatory experience no one should deny themselves.

Chop up some fresh or dried herbs that sound good for focaccia. I often snip some rosemary from my yard and mix it with chopped garlic and dried thyme from my spice cabinet. Dried basil, fennel even oregano would be tasty. Put that in a glass measuring cup and add about ½ cup of olive oil. Microwave in 30 second increments on high for 3-4 cycles, stir in between. Let it sit for flavors to mingle and cool down. You could do this part in a pan too, if you are so inclined.

In the bowl of a stand mixer (if using, highly recommend) with paddle attachment dissolve 2 ¼ tsps. yeast in 1 cup warm water with a dash (like ½ tsp or so) of something sweet to feed the yeast (sugar, honey, agave, maple syrup). Stir it and let it do its thing while you prep the flour mix. In a big bowl, measure out 2.5 cups of flour and mix in 1 tsp sea salt. To the yeast mix add about ½ of the oil/herb mixture (put the rest aside) and half of the flour. Mix together and let it sit for a few minutes. Then add the rest of the flour and stir/knead it in the mixer or with your hands for a minute or two. Oil up the flour bowl and turn the dough into that for rising. Cover with a kitchen towel and let it rise for an hour. I put mine in my oven with the light on. Sometimes I turn the oven on to broil for a few seconds before loading the dough, just to take the chill away, but not too hot or the yeast will croak.

Once risen, prep a ½ sheet size rimmed pan with a tablespoon or 2 of the oil/herb mixture, greasing up the whole bottom and sides. Be generous. Pour the dough out into the prepared pan and stretch it out and pat it down to fill the space. Its gonna be really soft. Use your fingers to dimple the whole surface of the dough. Like you are playing Beethoven on the dough. Then drizzle with the rest of the oil/herb mixture and sprinkle with a bit of coarse sea salt. Let it rise uncovered on the countertop for 20-30 minutes while the oven heats up to 450 degrees.  Bake for 15-20 minutes until it is nice and golden brown. Best eaten the same day, but we rarely have any leftover to worry about anyway!

Mashed Potatoes

Mashed potatoes are comfort food extraordinaire. When I was growing up, we only had them on holidays like Thanksgiving and Christmas. They were considered special, or maybe just too much work. I am fortunate enough to own a KitchenAid stand mixer, so I don’t even bat an eye about making them, even on a Tuesday.

I put “potatoes” in parentheses on purpose (OOO love that alliteration right there!) because I rarely make my mashers with potatoes solo. Some proportion of cauliflower, turnip or sweet potato is usually part of the mix with the regular old russets or golds.

It’s a very basic recipe, cubed up potatoes and whatever else boiled in salty water. Sometimes I peel them, sometimes I don’t. Depends on my mood. Cooked til tender then drained and tossed into the mixer bowl. Butter (vegan or real), milk of choice (unsweetened/unflavoured – I’ve made THAT mistake), salt and pepper, sometimes a spoonful of horseradish or greek yogurt, sour cream. Put on the whip attachment and watch the magic happen in moments.

Taste them, correct the seasonings and add other goodies that delight you. I’ve been known to add green onions, Green peas, wasabi plant stems, Oregon Coast Wasabi seasoned salt, even blue cheese chunklets when I had some left in the fridge begging for use. These potatoes are a canvas, begging you to create your very own masterpiece.

Fuck Sherry Vinegar!

My vegetarian kids fell in love with patatas bravas after two summer trips to Barcelona. The land of many tapas, most unrecognizable to your average American kid. Even young ‘uns with a mom who loves to cook and feed them different stuff. But ahoy! In the sea of weird foods stood something approachable and vaguely familiar to them – patatas bravas. Fried potatoes with a creamy, smoky tomato sauce.

I got a wild hair last week to make some when I saw a jar of patatas bravas sauce while cruising through Cost Plus with my favorite sidekick. Yum, but $5 for a teeny jar?! I sprung for it anyway since we were soon off to the coast for a mini vacation and I was planning on spending some serious time in the kitchen cooking up some love for my loves.

They turned out great. The kids were in heaven. We had fun reminiscing about Spain and planning our next trip. But $5 a jar seemed silly to continue, so I committed myself to making my own.

Anyone who knows me, understands that I see recipes as merely a suggestion. I often read several and then cobble together my own thing. I keep a pretty well-stocked kitchen and I love condiments, but there were a couple of things I would need to buy in order to make my version of this dish so that it would still ring the same bells. Smoked Parpika – that sounds interesting and I can already think of a couple of other things I might do with that. Tomato paste – an excuse to buy one of those cute tubes, yay! I can’t stand those silly little cans. You use one or two tablespoons out of it and then what are you supposed to do with the rest?! I usually put the remainder in a baggie, stick it in the freezer and promptly forget about it along with all of the other previously canned items that met the same fate. Soon I have a collection of orphaned mystery items lurking in there until I either toss them all or make a soup out of them if I am feeling particularly thrifty and/or creative. But what’s this? Sherry vinegar?! WTF. I currently have 5 types of vinegar in my house, do I really need another one? No senor. Time to improvise!

Patatas Bravas, Minus Stupid Sherry Vinegar

See my rant about sherry vinegar for the backstory to this recipe.

Cube up some potatoes, skinned or not. Leftover baked potatoes work well here if and reduce the cooking time. Season them. Plain salt and pepper, some cayenne if you like them extra spicy. Spice blends work well here too; I’ve used Old Bay and a yummy one from the Saucy Minx. Fry them in oil in a pan on the stove or toss in oil and spread them out on a baking sheet to cook in the oven. I suppose an air fryer might work here too, I don’t have one so can’t test it. I usually go the oven route and use parchment paper to prevent sticking, because I’m lazy and don’t like standing over a hot, greasy pan. They should be crispy.

While the taters cook, fry up some onion and garlic in olive oil til soft. Add paprika to the onions and garlic, cook til fragrant. Add canned tomatoes, some tomato paste and vinegar (I use balsamic most of the time). Cook down until thick, takes about 10 minutes. Cool a bit. Toss into a blender, blend until smooth. Taste and correct seasoning. I like to add a couple of dashes of hot sauce because I like things spicy! Add some mayo to the sauce to make it slightly creamy. I used Veganaise because it’s awesome.

Serve taters with sauce on top or on the side for dipping (my kids are dippers). I might add a jalapeno next time, maybe some grilled/roasted peppers, even a little chipotle might work here. Any leftover sauce is tasty on burgers, baked potatoes, any roasted veg. Probably make a good all-purpose sandwich spread too. So, make a big batch!

Tuscan Kale and White Bean Pasta

My sweetie had a long week and requested a comforting pasta dish for dinner. We turned on the Italian Cooking Music station, poured some wine and I looked through the larder. The result was this crazy dish, which could easily be vegetarian or veganized, if you are so inclined.

I put on a big pot of pasta water with lots of salt. Chopped up and sautéed in olive oil some white onion, red bell peppers, kale and chicken sausage (leave the sausage out or use a veggie one if avoiding animals products). Sprinkled on some red pepper flake and sautéed until soft. Opened a can of cannellini beans, rinsed and drained. Chopped up a few cloves of garlic. Added the beans and garlic to the pan, poured in about ½ cup of water and a small spoonful of Better Than Bouillon stock paste (I used chicken but veggie would work too). Put the lid on and let it all meld on lowish heat.

Dropped the elbow pasta into the boiling water (any smallish shape works here  but I chose elbows since it was one of the MANY partially used boxes we had on hand, SMH). Once cooked, I scooped the pasta from the pot into the pan with the other goodies. Purposely did not try to drain off all of the pasta water – that starchy liquid is what makes a creamy sauce! I added more of the pasta water to adjust the thickness and quantity of the sauce in this dish; that stuff is liquid gold!

Let it all simmer for a sec, tasted it and added a bit of sea salt,  then served with freshly grated parm and lots of black pepper. In the summer I would add some chopped basil from my garden to top it off.

What To Do With Condiment Dregs

My family has a thing for condiments. The more the better! We joke that some people use second fridges for beer, but we need one just for our condiments. What do you do with all those little bits left in the bottom though? 4 ideas: Sauces, salad dressings, sandwich spreads and marinades.

Dab of jam? Add some soy sauce, sesame oil and sesame seeds, maybe a dash of chili paste – instant stir fry sauce or meat marinade.

Ketchup, horseradish and Worcestershire with a dash of siracha makes a pretty good cocktail sauce for shrimp, crab, fish and chips, fry sauce. Near empty mayo jar gets rice vinegar, celery seed, squirt of agave and salt and pepper to make coleslaw dressing. Another use for nearly empty mayo or sour cream or even Greek yogurt is to add some siracha to make a spicy sandwich spread, excellent on banh mis.

To that almost empty mustard jar, add some olive oil, diced shallots and vinegar (I’d use wine vinegar or balsamic), salt and pepper to make a basic vinaigrette. Use for dressing a salad or as a sauce for roasted vegetables or add to leftover cooked potato chunks for potato salad. One of the weirder combinations I’ve done recently was with orange marmalade. I do so love orange marmalade! I kinda did a riff on a honey mustard by adding Dijon mustard, rice vinegar, tarragon and shallot to the marmalade dregs. Mixed it right in the marmalade jar (to my husband’s bemusement), added salt and pepper and it was great! Ate it on a romaine and arugula salad with mixed sweet bell peppers that night, served over roasted asparagus the next then added the dregs of the dregs to an orzo salad for the win!

What To Do With Leftover Mashed Potatoes

You could just eat them cold out of the container like I’ve been known to do, much to my kids’ horror, or try one of these:

Potato pancakes: Super easy lil’ yummy fritter type thing. Put cold potatoes in a bowl, mix in an egg to bind, add green onions, finely diced peppers (sweet or hot, multiple colors preferably, makes things pretty), maybe a little garlic pepper. Form into small flat patties and cook them in oil in a frying pan until crisp and brown on both sides. Serve with ketchup, aioli, apple sauce, sour cream, whatever.

Soup: Quick but delicious potato soup. Sautee until soft and fragrant some shallots or diced onion in a small amount of oil or butter, maybe add some red bell peppers for color and taste. Leeks would be awesome here, but I rarely have those laying around. Add potatoes. Thin out to soup-like consistency with combo of broth and milk. Toss in other stuff if you want or have things you need to use up. Corn, green peas, asparagus – all good here. Diced ham or bacon would be tasty if you want it meaty. Correct seasonings and warm until it is as hot as you like it.

Quesadilla: I know this one sounds weird, but trust. Small bit of oil in a frying pan over medium heat, flour tortilla rubbed around the pan to get the pan and the tortilla greased up. Keep pan low-medium because you don’t want to burn the tortilla while you are still filling it with awesome stuff.  Spread mashed potatoes all over tortilla and top with other goodies (meats, veggies, cheese). The potatoes act like the “glue” to seal the quesadilla together, which in my opinion, is a way better vegan option than those weird milkless cheeses. Even though the cheese is not absolutely required to glue, doesn’t mean you can’t still add it! I’m all about gilding the lily. Cook until golden and then fold over into quesadilla shape. These work for any meal, but are especially great for breakfast stuffed with scrambled eggs or tofu, sausage, salsa, whatever else sounds good.

What’s For Dinner?

Three words that can strike fear into the hearts of the bravest. In my house, usually spoken by hollow-legged teenagers with fridge door open, staring blankly inside. The aforementioned perpetually hungry growing kids have outpaced the standard 3 meals per day, lately requiring 4, 5, 6…as my culinary skills struggle to keep up with demand. Plus, leftovers aren’t big sellers around here, so I’m tasked with not only volume, but variety as well. What’s a savvy, cost and waste conscious cook to do?

Recombine. Repurpose. Create!

When I peer into my fridge, I don’t just stare blankly like my kids. I see building blocks of opportunity. Leftover mashed potatoes, check! Wilty greens, ok! The heels of the bread loaf, alright! Salad dressing dregs, yes! What delicious thing can I make from this seemingly random collection of stuff?

It helps to have go-to vehicles for said random stuff. Mine include soups, pastas, quesadillas, tortas, frittatas, stir frys, burritos. It is possible to make food magic happen even with stuff that looks like it belongs on the compost heap. Trust.

What To Do With Leftover Patatas Bravas

SOOOO many things! These lil’ babies are repurposing gold!

Fritatta: For breakfast, brunch or even dinner mix the taters with eggs and other goodies and bake. I usually sauté some veg, like onions, peppers (sweet and/or hot), maybe some greens if I’m feeling it or just need to use some up. Sausage would be yummy too. Pop all of that into a greased glass baking dish with the leftover taters. Whisk up some eggs with a dash of milk of choice (unflavored and unsweetened, duh) and salt and pepper. Pour that over the stuff in the baking dish and mix gently. Pop it into a 375 oven and cook til done (brown on top and no longer jiggly). I like to eat this at room temp, with toast at breakfast or with wine and a salad for dinner.

Quesadilla: Small bit of oil in a frying pan over medium heat, flour tortilla rubbed around the pan to get the pan and the tortilla greased up. Keep pan low-medium because you don’t want to burn the tortilla while you are still filling it with awesome stuff.  Shredded or crumbled cheese of choice (I like cotija or Monterey Jack for this, but anything that melts will work). Add to one side of tortilla leftover patatas and whatever other veg sounds good or is lurking around the fridge and needs to be used. I always do onions of some sort because I love them, peppers, pickled jalapenos, salsa, leftover corn or beans, etc. When tortilla has browned and cheese has melted, fold the just cheese side over the other and eat it. Salsa, guacamole, sour cream optional.

Burrito: Patatas bravas, beans, cheese, leftover meats or veg, salsa, avocado/guacamole, sour cream (if you’re into that, I’m not) all rolled up into a tortilla.

Taco: Fill a crunchy taco shell or folded soft corn or flour tortillas with warmed up patatas bravas. Sometimes I’ll add cooked greens or peppers, but it is good with just the potatoes too. I love diced white onion and cilantro, sharp cheese and Marie Sharp’s habanero sauce on my taco tops.

Why Recipes Are Merely A Suggestion

Why Recipes Are Merely A Suggestion - Recipes Are Merely A Suggestion by kc is me

“To be nobody But yourself in a world which is doing its best, night and day, to make you everybody else – means to fight the hardest battle which any human being can fight; and never stop fighting.”

-e.e. cummings

That’s a very strong quote to explain why recipes are merely a suggestion, but hear me out! If cooking is a metaphor for life – why you wanna be like everybody else?? I can go to McDonald’s if I want predictable food, but where’s the fun in that?

I have a pretty cerebral day job, so cooking has become my creative outlet. I read cookbooks like some people read novels. Here’s the rub though – I dislike being constrained by rules. Guess what? I have discovered that you can still make tasty food even if you don’t exactly follow a recipe. All it requires is an interest in cooking, a willingness to improvise and a little faith in yourself.

What I have to offer you here are anti-recipe recipes that are purposely vague. And short (I’m going for post length equivalent to a Ramones song vs those miles long recipe missives on other sites). I want to encourage you to begin seeing recipes as suggestions, not rules that must be strictly followed. My intention is to inspire you to go ahead, get in the kitchen, try something new. Switch up these ingredients, use what YOU like instead; crank up the heat, use balsamic if you have no sherry vinegar, substitute basil for cilantro, whatever. I give you permission to NOT follow the recipe! Have fun and be you, in all things.

 

Elevated Beans on Toast

I saw a recipe list for high protein breakfast ideas that are plant-based. Typically and disappointingly, most of them were sweet. Being a committed savory girl, the beans on toast recipe caught my eye and ignited my creativity. Of course, I had to make it my own though, because recipes are merely a suggestion!

I toasted some Ezekiel bread. The stuff I eat when I’m feeling virtuous or just want that mighty grain texture. Mashed up a can of cannellini beans I had in the pantry with a splash of my beloved Sicilian Lemon balsamic vinegar from Navidi’s plus a generous sprinkle of my favorite Tex-Mex spice combo. I don’t eat slabs of meat anymore, but this rub stuff is great as an all-purpose seasoning salt. 

So I spread the bean mash on the toast and then smashed an avocado with salt and lemon and smeared that on top. A couple of grinds of black pepper. I put diced red peppers and red onion, dash of Marie Sharp’s habanero hot sauce on mine. My kid avoided the veg (typical), but liked everything else.

I thought about this breakfast all day long because it was so good! My brain was filled with so many possible variations from changing up the bread, the beans and the toppings. Mashed pinto beans with chili spices on wheat topped with shredded cheese, tomato and green onions. White beans with garlic on Italian peasant bread with chopped tomato and basil dressed in olive oil. Rye toast with baked beans, sharp cheddar and white onion. MMMM the possibilities are endless! And this would be good for any meal, not just breakfast 😉

Lima Beans on toast
Lemon garlic lima beans on sourdough toast with pickled red onions, feta and hot sauce