On a Winter's Night

One reason I love living in the midwest as much as I do, is because of the four seasons we have. Spring. Summer. Fall. Winter. We get them all here - the good and the bad. And I love each one for, among other things, how they make me feel inside. Winter is a time of reflection, pondering on the year that's past and planning for the one to come. It's a time to cozy up with a good book in front of the fireplace (after the holidays anyway). A time to bundle up and go for a brisk walk - and let the cold, crisp air clear my head of mundane meanderings.

Officially, winter came yesterday with the solstice. I will relish each day of this season - maybe listen to Sting's new album (If On a Winter's Night), and certainly cook my favorite winter soups. There's nothing better than coming home from work and pulling out a big pot of soup, already prepared. A meal in itself, with a big hunk of crusty bread and bottle of wine. It's a tough decision which one recipe I should share - but my affinity for all things pork leads me to one of my favorites. Thanks Sara, for passing this along. It's a great one on a winter's night.

Sausage Zucchini Soup
1.25 lbs. of mild Italian Sausage
1.5 cups sliced celery
4 lbs. tomatoes, peeled & cut into wedges (I don't always peel them!)(can use two 28 oz. cans)
1.5 cups V8 Juice
1 teas. salt
1.5 teas. Italian seasoning
1 teas. sugar
.25 teas. garlic salt
2 green peppers
1.5 lbs zucchini
1 cup shredded mozzarella cheese
Brown sausage, drain fat; add celery and cook for 10 minutes.
Add tomatoes, juice and seasonings, simmer another 10 minutes.
Stir in gr. peppers, cook for 5 minutes; add zucchini and cook until heated through.
Serve with cheese sprinkled over the top.
Serves: 6-8
Tastes even better the next day!

Beets. By Demand.

I cannot believe I like beets. No. Let me take that back. I love beets. How did this happen? I can remember a day when you could not have paid me to eat a beet. But I'm a mature adult, now. And yes, I love beets. I believe it has more to do with my open mind than it does with my taste buds. My experience with a variety of subjects suggests this is the case. Hockey. Hanukkah. Honey. The more you learn, the more there is to appreciate. The same goes for beets. Who knew that color was so important to nutritional value? Who knew that roasting a vegetable could bring out such subtle flavor? Who knew that cinnamon could be used for anything more than sweet rolls? I'm a subscriber to the life-long learning model of cooking (and everything else for that matter). So I happily share my beet recipe, given to me by my dear friend Lee. And pass it on to my other friends who have requested it. And for those who haven't? Open your minds. Your taste buds may follow.

Pickled Beets
1 cup distilled vinegar
1 cup water
1 cup granulated sugar
1.5 (more or less) ground all spice
.5 teaspoon whole cloves
1 cinnamon stick
1 bay leave
1 bunch of beets (three to four good sized-beets) - washed and trimmed of greens.

Drizzle beets with olive oil. Wrap in foil and roast (375°) for one hour. Let cool. Peel and quarter (or any bite-sized slivers). Put in glass jars.
Boil above ingredients in medium-sized sauce pan. Simmer 10-15 minutes; remove cinnamon stick and bay leave. Pour over beets in jars. Seal tightly. Refrigerate.
Great as an appetizer or on salads.
Caution: staining fingernails may occur!

The Healing Power of Food.

I had lunch with my high school girl friends this week. Again. Just like I have been having lunch with them for the past (ummmm) several decades. How lucky are we? Every other month I get to sit around a table and share love and laughter with some of my favorite people in the world. And it always involves a meal. Why is that I wonder? It's not like we are so efficient that we have to kill two birds with one stone (although there have been times in our lives that more than one of us have been a bit harried, to say the least). It's more than our innate ability to multi-task. And I suspect it's more than simply a good excuse (after all, we have to eat).

I think it is the healing power of food. Our lunchtime together has healed our respective life's wounds and propelled us forward. Through thick and thin, births and deaths, joys and sorrows. From mexican favorites, to skip the fries - and dressing-on-the-side salads; from trendy to traditional; from cheap to chic. The lunches are never the same. But they are always great. No matter how good the food is, though, the company is always the icing on the cake.

Love What You Do - And Save the Rest for Later

I used to think procrastination was just a character flaw. Some people had it, some didn't. But I've recently changed my mind. I think everyone procrastinates in certain areas of their lives. So, I suspect, those highly successful people I used to think didn't have this undesirable trait - may actually be flawed as well. But by some good fortune, they have found their calling in life and consequently go at their tasks each day with vim and vigor (or at least most days). It's all about finding what you love to do.

A million examples come to mind. Personally, I've found that no matter how much free time I have, I never want to clean my house. I can think of dozens of things I should do before I buckle down and get out a mop. Like cook.

I never seem to grow tired of planning what to eat, shopping for groceries, reading about food or cooking. I was reminded of this yesterday when I had the pleasure of hearing Nigella Lawson, celebrity cook and author, talk about her own career experience. She never dreamed she'd be a cookbook author, much less famous for her work. She just did what she loved. Of course she was a talented writer, but she spent more and more time doing what pleased her - cooking for her family. Having just discover her, I can hardly wait to get her book, How to Eat: The Pleasures and Principles of Good Food. "A chatty, sometimes cheeky,celebration of home-cooked meals." says USA Today. My kind of gal.

So I put off (i.e. procrastinated) my household chores yesterday and took the time to do something I loved - listening to an expert talk about cooking. And I'm OK with it. Or is that just rationalizing?

A Thank You Note from One Happy Diner

I've never really thought of myself as a foodie. I don't have (a) enough income, (b) culinary knowledge, or (c) social ambition - my previous parameters to fit the foodie definition. But I do LOVE food. So maybe I am. A foodie, that is. Last night, I was treated to the most wonderfully simple - yet elegant - dinner at a friend's house. The "chef" was a French cook from the Dordogne region of the country and staying here in KC for several weeks. How could turnips (which I have never had before) taste so good? What's up with the celery root? I don't even know what it looks like in the store. And I can't remember when I've seen carrots on anything but a cold vegetable tray (served here in a towering terrine of sorts). I was in heaven. From start to the apple-tart end. Thank you Anne, for expanding my food horizons, and Jim and Kathy for a lovely evening. Foodie or not, I am a happy diner.