Thursday, December 15, 2011

Mother of the Year Cookies

Dear Reader,

I have told you before about my friend Claire who is a superstar baker.  Recently she told me of a cookie that was so light, so delicious, and so guilt-free - just 1 Weight Watchers point, and that sent me into a complete tizzy, because I've have lost almost twenty pounds on Weight Watchers.  TWENTY POUNDS.  Here are some things that weigh twenty pounds:

Anyhow, I had to have one of Claire's cookies, and I did - for breakfast.  It was a meringue, chocolatey, crunchy, chewy and so damn good that I had to eat while carefully holding my hand under the cookie because I wasn't going to waste a crumb.
Claire's perfect meringue.

Claire told me the recipe is from Giada De Laurentiis, so I looked it up and made them myself.  I couldn't get them quite as chewy inside as Claire who claimed that she used magic to make them.  I was also too lazy to use a pastry bag, so I sort of glopped them on the cookie sheet, and I ran out of vanilla, so used almond extract, but let me tell you, they were delicious.

My gloppy meringues.

I went a little meringue crazy and made peppermint chocolate chip meringues the following day, and for those puppies I did use the pastry bag, as it was absolutely imperative that I dot red food coloring around the meringue so that when it was piped out it looked like a candy cane.  You understand.

If that weren't enough, I made chocolate cookies the day AFTER THAT.  They aren't quite one point, probably three, but they're worth it.  I think I've aptly titled them.  Enjoy.

Mother of the Year Cookies

You will need:

12 oz. chocolate chips
3/4 cup flour
1/4 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup butter, softened
1/2 cup sugar
1/4 cup brown sugar
2 eggs
2 tsp. vanilla
little bit more salt

Melt 2/3 of your chocolate either in a double boiler if you're a masochist, or in the microwave if you're a normal person.  Mix together the flour, cinnamon, baking powder and salt in a small bowl.  Pack down that brown sugar (but good!), and beat it with the other sugar and the butter in a larger bowl.  Add the melted chocolate and beat again.  Then mix in the flour stuff on low speed until it's blended.  Stir in the remaining chocolate chips and drop onto a parchment covered baking sheet and sprinkle with just a tiny bit more salt.  It's not necessary to actually count the crystals, but don't add more than, say, ten per cookie.  Bake at 375 for 8 minutes until they are set.

Wednesday, November 30, 2011

It's My Birthday! Hooray!

Dear Reader,

It's my birthday again which means that we'll all celebrate with the traditional sleeping late, eating of pancakes and drinking of champagne all day. Wait... You don't get the day off for my birthday?  Write to your congressperson or someone!

This morning my kids gave me some lovely birthday letters in which they said both,

"I hope you have a happy birthday, you know why?  Because I love you!!!!" 


"In my opinion, every year you become a better mother, meaning when you were one, you were a terrible mother.  But now, I don't think you could get any better."

This blog is called Eat Your Feelings, and today I feel pretty good, so what will I eat?  Sushi and cake of course.  It's not everyday a girl turns forty.

My birthday gift to you is this collection of songs from the year I was born, written of course, in honor of my birth. Enjoy!

Wednesday, November 23, 2011

You WILL Please Everyone Perfect Get Stuffed Stuffing

Dear Reader,

Playing host at Thanksgiving is fraught with many challenges, not least of which is stuffing.  Everyone has their own particular idea of what ingredients should be involved in a successful stuffing, and Thanksgiving is really all about the stuffing.  God forbid you leave out the chestnuts, or throw in some diced apples, it will be your head on a platter covered with cranberry sauce.  Better make sure to cover your bases.

You WILL Please Everyone Perfect Get Stuffed Stuffing

You will need:

Two onions, chopped
Four ribs celery, chopped
1/2 lb crimini mushrooms, sliced
1 Tbs. dried sage
1 1/2 tsp. dried rosemary
1 tsp. dried savory
1/2 cups vegetable stock
1 stick butter
14 oz. jar chestnuts
2 soy sausages, such as Field Roast Apple Sage
1/2 cup chopped parsley
1 Granny Smith apple, peeled, cored and chopped

Cube the bread.  This is very important, as you absolutely must include some cornbread for Aunt Betsy who is from Iowa and will be mortally offended if there is not corn in every dish on the buffet.  Also use other breads, such as whole wheat, sourdough, french and a touch of pumpernickel for diversity.  Toast the bread in the oven until it is as dried out as Grandma.  You should have six cups of bread cubes.

Melt butter in a large skillet and add onions, celery, mushrooms and herbs.  Remember that your cousin Fred married that girl who mentioned her mother puts oysters in her stuffing, and decide you're okay with her not speaking to you.  Cook vegetables until they are soft and the house smells like Thanksgiving.  Chop the chestnuts into small enough pieces that your brother won't recognize them, but your mother-in-law will wax rhapsodic about her youth in the Lake District.

Mix the vegetables with the bread, and chop and fry your sausage.  It is important to use soy sausage as the stuffing will be pretty much the only thing your sister and her vegetarian family from Vermont will be able to eat.  Do not omit the sausage, as weird Uncle Tommy, who has finally emerged from the basement after all these years, will turn right around if there isn't some porky thing involved here.  Any vegans can suck it.  Saute the apple with the sausage, and then add it to the other things.  Pour on vegetable stock, parsley and mix it all together, trying not to eat it all yourself before your guests arrive.

Spread into a greased 13x9 baking dish, cover with foil and bake for 20 minutes, before dumping it on the buffet and screaming, "THERE YOU GO! ARE YOU HAPPY NOW? ARE YOU? OH GOOD.  I'M SO GLAD.  I'M SO THANKFUL THAT YOU'RE HAPPY."  Go to basement and help yourself to Uncle Tommy's secret moonshine stash.  Don't come out until Monday.

Tuesday, November 22, 2011

Edward Cullen's Pumpkin Pie

Dear Reader,

As I finish the preparations for Thanksgiving, I am of course wondering, what would Edward Cullen enjoy in the way of desserts?  Of course, Edward hasn't eaten anything since 1918, but we are all nostagic for the food of our youth, so I turned to The Century Cookbook, published the very year Edward was born, 1901, to bring you this tasty treat.

Edward Cullen's Pumpkin Pie


  • 1 pumpkin
  • 2 cupfuls of milk
  • 1 teaspoonful of salt
  • 1 teaspoonful of butter
  • 1 teaspoonful of cinnamon
  • 1 teaspoonful of ginger
  • 1 tablespoonful of molasses
  • 2 eggs
  • sugar


Cut a pumpkin into small pieces; remove the soft part and seeds. Cover and cook it slowly in its own steam until tender; then remove the cover and reduce it almost to dryness, using care that it does not burn. Press it through a colander. To two and one half cupfuls of pulp add the milk, salt, butter, cinnamon, ginger, molasses, eggs, and sugar to taste. Add the beaten eggs last and after the mixture is cold. Pour it into an open crust and bake slowly forty to fifty minutes. Squash pies are made in the same way, but are not the same in flavor, although they are often given the name of pumpkin pies.

You can serve this after Thanksgiving dinner, and nobody has to know that you are fantasizing about Edward Cullen eating your pie.

Caramel Apple Pie For When You've Got Something to Prove

Dear Reader,

A few weeks ago I had dinner at my friend Claire's house.  Claire is an amazing cook, so we were all looking forward to a delicious dinner, which we had.  But then for dessert, she brought out these little caramel cookies.  She had cut them really small so they were almost like petit fours, and I didn't feel at all guilty devouring about six or seven of those bad boys.  I tried to take a picture, but they were gone so quickly - kids hovering over the plate, grownups swatting  away tiny hands - this was all I could manage.

The recipe for those cookies is from Martha Stewart, and if you're going to someone's house for Thanksgiving, you might want to make some of these to bring along.  They are amazing.  Today I have the house to myself and thought I'd get a jump on Thanksgiving and make an apple pie.  Easy enough.  But how about if I incorporated some of Claire's amazing caramel into the pie?  Ooh la la, right?  Claire warned me that making caramel is a tricky business, and I'd never tried it, but I thought I could handle it.  So I put on the Breaking Dawn soundtrack, threw some sugar and butter into a pan, and this happened:

Totally not caramel.

I decided to look around for someone to teach me how to make caramel, and lo and behold, I found Gordon Ramsay!

Elsewhere on the internets, I learned that caramel is best made in a heavy bottomed pan, so I dug out my trusty cast iron skillet, and I sprinkled in some sugar.

One cup of sugar sitting in a pan.

 Starting to melt and turn caramelly.

I went and effed it up.  I could hear Gordon Ramsay's voice in my head, "No! What have you done, you donkey?" I put away my spoon.  Would I have the confidence to let it go really nice and dark?

 Now I added some butter - 6 Tbs. Let that melt, then poured in half a cup of cream, which you can see in this photo, at the ready.

Here is my pie crust waiting to happen.  In my food processor I have 2 cups of flour, 10 tbs. butter, 1/3 cup sugar, and the zest of one lemon.  WHIZ! Then add 2 egg yolks and a little water.

Rolled out dough.

If the dough doesn't fit perfectly, nobody will know unless you take photos and put them on the Internets.

I love this little contraption.  Caroline Ingalls would be consumed with jealousy if she saw mine.

I mixed the apples with a little lemon, sugar and then drizzled on the caramel.  I didn't go too crazy with it, figuring that it would lend a nice goo to the pie, and I could serve extra caramel, warmed up over ice cream to go on the side.  That's how I roll.

Monday, November 21, 2011

Estranged Family Cranberry Sauce

Dear Reader,

In every family there exists one person that someone else isn't speaking to for one reason or another.  Perhaps that person stole their boyfriend, cut up their prom dress, or just never repaid that $5.47 they borrowed for a milk shake at the beach back in 1998.  Maybe you are the person who is harboring the grudge.  Maybe you stormed out of their house, never looked back, and can't remember why you were mad in the first place, but now so much time has passed that even though they are no longer really upset, you have manufactured in your mind an injustice done to you which justifies your anger, even though the longer you go on not speaking the more awkward it is for your entire family.  Whatever.  Everyone needs cranberry sauce.

Estranged Family Cranberry Sauce

You will need:

12 oz. cranberries
2 oranges
1 cinnamon stick
2/3 cup brown sugar
1/3 cup sugar
Apple Jack or other brandy

Remove zest from oranges using the handy zester that sits patiently in your drawer all year waiting for Thanksgiving.  If you don't have a zester, wish that you were speaking to your sister because she has one and would probably let you borrow it if only you were talking to her.  Squeeze oranges over a bowl to extract juice and release some of the tension that sits between your shoulders from carrying grudges.  Pour juice, zest and cranberries into a saucepan over medium heat.  Add one cinnamon stick to the pot - do not use the stick that's been up your ass.  That one should go in the garbage.  Add sugars, both brown and white, which can live side by side harmoniously in your cupboard in spite of their differences.  Add a swig of Apple Jack to the pot, and then have a swig yourself.  Stir until all cranberries have popped, and the sauce is glistening and gooey like families are supposed to be at the holidays.

Tuesday, November 1, 2011

You Ate All the Halloween Candy After the Kids Went to Bed Linguini with Peanut Sauce

Dear Reader,

This one speaks for itself.  Oof.

 You Ate All the Halloween Candy After the Kids Went to Bed Linguini with Peanut Sauce

You will need:

Peanut Butter
Apple cider vinegar
Soy sauce
Crushed Red Pepper
Weight Watchers Membership
Broccoli florets
Cherry tomatoes

First things first, you need to hide the evidence. Toss all wrappers and sweep up all crumbs before innocent children, still reeling from hauling in so much candy, realize you've eaten it all.  In future, remember the Mommy Tax on Halloween candy is 10%.  No more.  You've got to replace all of it, so head out to the store. Realize you'll have to buy one of every kind of bag, even disgusting circus peanuts, because your child has written a complete inventory of their loot and will know exactly what is missing.  This is going to leave you with a lot of leftover candy, so eat some in the car.

Start with the peanut butter cups, and nibble around the chocolate, saving the peanut butter centers.  Do this enough times until you have one half cup of peanut butter.  Put it in a bowl. Add two teaspoons of soy sauce, three minced cloves of garlic, three tablespoons of cider vinegar, don't use the rancid cider you bought when pumpkin picking now festering in the back of the fridge, it's not the same thing.  Sprinkle in some crushed red pepper.

Boil some salted water and put some linguini in to cook.  Log in to and sign yourself up for a membership, because you've got a lot of candy in the house and you can not be trusted with it, lady.  Scoop half a cup of the pasta water out, and mix it with the peanut sauce.  When the pasta has about a minute left to cook, drop in your broccoli florets.  Drain the pasta and broccoli, mix it with the sauce and top with halved cherry tomatoes, scallions and candy corn.

Monday, October 24, 2011

No Friends on Halloween Evil Spirit Pumpkin Bombe

Dear Reader,

Halloween, like New Year's Eve, your birthday, and basically every other holiday, can be a real bummer.  Especially if nobody has invited you to a party because you don't have any friends. Loneliness is scarier by far than zombies, vampires, and girls who wear normal clothes but stupid cat ear headbands. This Evil Spirit Pumpkin Bombe can help ease the pain.

No Friends on Halloween Evil Spirit Pumpkin Bombe

You will need:

8 inch bowl
2 pints pumpkin ice cream
1 pint maple walnut ice cream
1 pound cake

Check mailbox to see if any bars or restaurants are hosting singles nights within a 50 mile radius of your house.  They are not, of course, because Halloween is a night to get dressed up and drunk with your besties, of which you have none.  Place ice creams on the counter to soften.  Move large bird cage containing your prized cockatoo, Janice, to get to your crafting trunk.  Underneath the patterns for the adorable overalls you made out of gingham denim, and the wool you dyed and boiled yourself, find the costume you have been working on for seven months.  Lament that nobody will get to appreciate the fine needlework on your Mary Todd Lincoln Inaugural gown.  Spoon pumpkin ice cream into the bowl, spreading it out so that it forms an even layer the shape of the bowl, and place in the freezer.  Put on the Mary Todd Lincoln gown and stand in front of the mirror to have a conversation with yourself about the merits of Mary Todd Lincoln, how she supported her husband in spite of having brothers in the Confederate Army, how she suffered from raging headaches and debilitating depression, how she tried to leap out of a window to escape from an imaginary fire, how she always dressed like a little baby even when she was a grown woman!  Take off the costume when the pain of never being able to share how fun it is to talk about Mary Todd Lincoln with anybody becomes unbearable.

Slice a pound cake into half inch layers, and pour on the brandy, as if you were Mary Todd, oh never mind, just poor it on like it's gasoline and you're going to set the house on fire.  Squash the pound cake into the bowl so that it makes a layer just inside the pumpkin ice cream, like the layer under your skin where your scabies live.  Now scoop the maple walnut ice cream into the middle of the bowl, packing it in tight like you do your cankles into your Timberland work boots.  Place in the freezer.  Make a list of the reasons why people should want to be friends with you, starting with your collection of heirloom beans and seeds, and ending with how you have committed the entirety of James Fenimore Cooper's Leatherstocking Tales to memory, with puppets to match.  Remove bombe from freezer, dip bowl in hot water to loosen, and tip onto a plate.  Break Oreos into triangle shapes to fashion the bombe into a jack-o-lantern.  Realize he looks like he's laughing at you.  Eat him whole while making growling and groaning noises.  Watch television with Janice, like always.

Wednesday, October 19, 2011

Something New and Exciting to do with Your Food

Dear Reader,

I'm always up for learning new tricks.  Here are two that will BLOW YOUR MIND.  Someone alert the MacArthur Foundation, cause these dudes are geniuses.

Tuesday, October 18, 2011

Here is something that I wrote.

You might want to wait till after lunch to read this piece on The Hairpin, written by me.

99% Cavalcade of Cabbage

Dear Reader,

In these times of economic woe, it is good to take a cue from our grandparents and great grandparents - unless yours were very very wealthy, in which case you can suck it.  My great grandfather worked in a steel mill in Indiana. He lived, with his wife and four children, in a one bedroom apartment in what was called, "Company House," sort of like a dormitory for the steel workers. This was during the depression, and so my grandmother started working at age five to help support her family. She woke early to pick onions on a farm before school. When the farmer saw how industrious she was, he told her she could hire her sister to help out. Her sister, my great aunt Anne, was three. My grandmother let her sleep in the field and just hurried to pick more onions. There wasn't much food for them, but being Ukrainian, they had a deep appreciation for cabbage.  My grandmother could do as much with cabbage as Bubba could do with shrimp .  And one cabbage would sometimes feed them for several days. So I will here give you three uses for cabbage, besides the obvious stuffing your bra with the leaves to relieve engorged nipples.

Happy Happy Cole Slaw

This is a good one and can be varied. You can use any kind of cabbage you want for these. I love Savoy because it's so pretty, but I can't always find it. Basically shred your cabbage - not the whole thing unless you're feeding all the neighbors, use about one third. Add some sliced onion and diced pineapple. My grandmother used to use canned pineapple and it was fine. Toss it all together with simple white vinegar that you probably have left over from that time you wanted to dye Easter eggs, and some olive oil, salt and pepper. If you're feeling fancy you can add in some chopped jicama and some avocado. I love this cole slaw inside a taco or fajita, and in fact had exactly that last night for dinner. Yum.

Good Enough For Guests Cabbage

This will become one of your favorites, I promise. Unless it doesn't.  Shred another third of your cabbage.  In a large pan, melt some butter and toss in a handful of cumin seeds. You can also use caraway, but as you must know by now, I love cumin. When you can smell the cumin wafting from the pan, throw in the cabbage, salt and pepper, and saute until nice and soft. Squeeze on some lime and serve. This would go nicely with some sort of Germany sausage like Bratwurst, or plain ole hot dogs.

Post Modern Saurkraut 

My own grandma's recipe for saurkraut, not at all authentic, but really tasty.  Shred the last third of that cabbage and put it in a pot. Pour in a healthy squeeze of ketchup. Toss in some chopped apples, some onion, a small fistful of caraway seeds, and about two tablespoons of brown sugar and some salt.  Cover and cook over low heat until everything is soft and blended together. If it starts to stick to the pan, you can add water or if you have it, some cider.  This also goes well with hot dogs, but is perfect with kielbasa, which also comes in a not-too-bad vegetarian version, if that's your thing.

Thursday, October 13, 2011


Here's something funny I saw today, and in case you are wondering, I was absolutely looking for this recipe.  Linda T needs to find a better restaurant.

Monday, October 3, 2011

I'm in Business!

Dear Reader,

How adorable is Claire in her Dorothy Parker Onesie?!?!  Doesn't it make you want to buy one?  Look at me getting all crafty and selling shit on Etsy!  Is there a better baby gift available?  I doubt it.  ;) 

Friday, September 23, 2011

Iranian Insanity Kabab

Dear Reader,

The country of Iran has been in the news quite a bit this week. First they released those hikers, which was good news. I have always wondered about those kids, not that they were spies, but just sort of stupid, because there are so very many beautiful places for hiking, like
Yellowstone National Park 
 Lucerne, Switzeraland
Bled, Slovenia

I just simply can not fathom why, when there are so many beautiful places in the world, you would choose to hike along the
Iran/ Iraq border.

Nevertheless, I am glad those crazy kids are coming home! Then there's this crazy kid:

I mean, he's nuts, right?  For most people, if they spoke in front of the U.N. - or any other audience, and that audience collectively stood and walked out, it would be a nightmare! But he loves it.

I will tell you something, Iran may be a dangerous place for a vacation, and their leader is a madman, but their food is delicious. I should know, having lived there as a child. My school notebooks were filled with doodles of chelo kebab, which looks an awful lot like poop. So today, not exactly in honor of Iran, but in spite of it, I offer you Chelo Kabab. Yum.

You will need:
1 lb. ground lamb
1/2 large onion
Small pinch saffron

Puree the onion in a food processor and push through a strainer. What you're trying to do is make onion juice. Onion juice should not be confused with orange juice and served as a breakfast drink, but might taste delicious if included gingerly in a martini. Grind up the saffron and dissolve it in the onion juice. Mix all this with the meat and cover with plastic wrap to marinate in the fridge for at least one hour. Pack lamb onto skewers in the shape of poop, and grill, brushing with butter as the kababs cook. Serve with grilled onions and tomatoes and Iranian rice, which you can learn to make by watching this guy's video, which is the simplest way I've ever seen of making it, that does not involve a delivery menu.

Tuesday, September 20, 2011

Overextended Carrots

Dear Reader,

Now that we're fully back into the swing of things with the cooler weather, the after school activities, the homework, and all the other nonsense and annoyances which seem to comprise my life these days, it's hard to be creative at dinner time.  Right?  Also I'm so frazzled that cooking up some elaborate side dish seems totally beyond the scope of my super powers.  But don't worry, because I have for you a recipe which can go on the side of just about anything.  It's delicious, it's inexpensive, you've probably got all the ingredients already, and even my kids loved it.  People of the internet, I would like for you to meet my Overextended Carrots. Enjoy.

Overextended Carrots

You will need:

Baby carrots (1/2 bag)
Vegetable broth
Orange Juice
Salt and Pepper

Root around in the back of the fridge, or empty out the kids' lunch boxes to find forgotten and passed over baby carrots.  Stick these in steamer basket in a pan of water and cover. Take the time to find a lid for the pot - do not use whatever is closest, as many things, (newspaper, towels, homework folders, laptops) are flammable or would otherwise not be able to stand up to the heat of a stove. In a small sauce pan, heat 1/2 cup vegetable broth, 1/4 cup orange juice, 1 tsp. ground cumin, or more if you are madly in love with cumin, as I am, salt and pepper. Let this simmer away until it is as syrupy as my favorite video on the YouTubes.  Prepare the rest of the meal, whatever that might be.  Roast chicken, grilled Tilapia, Hot Pockets, it's really no concern of mine, I'm just here for the carrots.  When the sauce has reduced, float in 1/2 tsp butter. Remove carrots from pan and put them in a bowl. Drizzle on sauce, and eat while sitting at a table, preferably with a napkin on your lap. Enjoy while not thinking about the fifteen million things you did not get done today that you will try (and most likely fail) to get done tomorrow.

Saturday, September 17, 2011

Friday, September 16, 2011

*#@!#*& Snack Week: Friday


So what do you eat when you make about a million raspberry bars and half the kids don't touch them? They'd rather have left-over pretzel rods? I'll tell you:  raspberry bars and a super large vodka tonic. I guess this answers my question as to whether my bars are as good as my friend's.  Cheers.

Thursday, September 15, 2011

*#@!#*& Snack Week: Thursday


I have a friend who makes the most delicious raspberry bars known to mankind. Yesterday I begged her for the recipe, knowing that I was going to bake something for my daughter's class. But even knowing how very much in love with her raspberry bars I am, she would not fork over her recipe. Well. I. Never. Actually I completely understand, however I took this as a CHALLENGE. I would make my own raspberry bars, goddammit. And that is what I did.

I started with a shortbread crust. I can make shortbread. My grandmother was from Scotland, and just about the only thing she could make was shortbread, so that's a cinch. In my food processor, I dumped 2 1/2 cups of flour, 2/3 cup sugar and 1/2 tsp (sort of heaping, almost). I blitzed for a few seconds, then dropped in two sticks of unsalted butter cut into cubes. I pulsed this for about 40 pulses until it was grainy, and able to be pinched together. I scooped out 1 1/4 cups of this sugary grainy flour and put it in a separate bowl. Next, I lined a 13x9 inch baking pan with foil, greased it up, and pressed the shortbread into the pan, and let her cook at 375 for about 17 minutes until she was nice and golden brown on the edges. Shortbread, done.

Here you see the shortbread crust mid-way through being pressed into the pan.

Then I mixed 3/4 cup raspberry jam with a half pint of fresh raspberries, and sort of squashed the fresh berries into the jam because nobody wants great big globs of fruit in their delicate raspberry bars. To this berry mush I added some fresh lime juice, squeezed from half of an extremely juicy lime. If you are using a dryish lime, then go for the whole thing, or taste it to see how limey you like it.

 This picture is not a badly drawn parallelogram. You can't tell, but that is my stove on the right.

Now for the crumb topping. Normally I like almonds in a crumb topping. Or pistachios, if I'm feeling fancy. And if I am being totally over the top, 'who does she think she is?!' I mix marzipan in there. Oh, I know. It's totally crazy. But there's this nut issue. So I used pumpkin seeds. I blitzed half a cup in the processor, then added them to the flour with 1/2 cup of oats (the old fashioned kind) and 1/4 cup of brown sugar. My mother used to call brown sugar "Brown Hoo Ha," and one of my earliest memories is of her standing on the counter, gnawing on a hardened piece of said Hoo Ha that she kept in a high cupboard so that my brother and I couldn't reach it. Chic c'est la vie!

 Pumpkin seeds to save the day!!! Since I used pumpkin seeds a.k.a. pepitas, and lime, can these bars be heretofore known as Mexican Raspberry Bars? Maybe not.

I mixed this stuff up, and when the shortbread was ready, slathered on the raspberries, then topped with the crumb mix. Baked for about 24 minutes, then let it rest for an hour, or as long as it took me to pick the kids up from school and take them to their after school activities. I swear, if I added up all the time I have spent waiting outside various ballet classes, swimming lessons, gymnastics and Kumon, it would total about four years. Anyhow, when I got home, I cut them into squares, and as I made two batches, we got to eat some!

The verdict? These bars are delicious. Do they match up to my friend's raspberry bars? It doesn't really matter, does it? The important thing is that I am no longer dependent on someone else to provide me with raspberry bars, cause I can make them my own self. Not that I wouldn't be really really really thrilled if my friend would make me some of hers soon. Real soon.

Will the kids like them tomorrow? My daughter assured me that they would - if I also sent in some whipped cream.

Wednesday, September 14, 2011

*#@!#*& Snack Week: Wednesday


Today the kids ate the rest of the yucky pretzel rods, and the cookies - nobody had to bust out their epi pen, so that's a good thing. This afternoon I really planned to bake something, I swear I did. But I hurt my back and am trying very hard not to move too much, so that's not happening. Don't worry I didn't hurt my back so badly that I won't be able to lift the magnum of vodka out of the freezer and pour myself a large cocktail now that the kids are in bed. I bought the snack for tomorrow, and it is a healthy one to make up for the cookies that I'm sure the teacher was not exactly thrilled about (sorry Caitlin). Tomorrow is hummus, carrots, and I was thinking to buy pitas and chop them into cute little triangles, but I found these, which are super cute all on their own!

I'm sure the kids would like them more if they were stuffed with M&M's, but they're going to have to settle for chick peas.

Here is something else that's cute:

Tuesday, September 13, 2011

*#@!#*& Snack Week: Tuesday


Today I got a free pass, as the kids had the Pirate's Booty that I dropped off yesterday. AND, if that's not enough to make a mom smile, the cookies passed inspection, so that takes care of tomorrow! I'm feeling like a bit of a whiner that I was making such a big deal out of snack week, and I was almost finished with my duties on Monday. So, just to even things out, I am going to actually make something for snack on Thursday and Friday. I know you're saying, "Heather, don't make us wait until Thursday to see what you are bringing for snack! We will die of anticipation by then!" But remember, if I'm making something to bring to school on Thursday morning, I'm going to have to bake, or otherwise prepare, the snack tomorrow night, because the type of person who gets up at four to bake is not the type of person that I am.  In the meantime, check out this totally awesome video I found on the YouTubes. Enjoy!

Monday, September 12, 2011

*#@!#*& Snack Week: Monday

Dear Reader,

At my kids' school, parents are required to take turns providing snack for the class for one week. It's best to sign up early, lesson learned by forgetting that it was my turn and leaving the teacher with a room full of famished first graders. So this week it is my turn, and in this here blog, for this whole entire week, I will tell you about the snacks I am bringing to school. If you have any snack suggestions I would be most appreciative!  


I thought I had everything under control, buying strawberries, because the snacks are meant to be healthful, and also some organic Oreo-type cookies, because I want the kids to think that my daughter's mom brings awesome snacks. But last night I received a letter from the teacher, with words that no parent who is providing snack for thirty (yes, THIRTY) kids wants to hear:  

There are peanut and nut allergies present in the class. When shopping for snacks, please be on the lookout for anything containing peanut oil, peanut butter and nuts as well as any foods that have been manufactured on equipment handling these ingredients.

A quick check of the cookies I had purchased revealed that they were manufactured in the same general vicinity as some things that may or may not have touched peanuts. I don't know when peanut allergies became so commonplace, or so dangerous, but I'll be damned if I'm going to make a kid go into anaphylactic shock over my snacks. So the cookies stayed at home and I will soon be providing you with a recipe using two boxes of organic Oreo-type cookies.

Three pints of strawberries are hardly enough for thirty kids, so after the school run today I had to stop in the grocery store for some pretzel rods. I also picked up three bags of Pirates Booty, because I can't figure out why kids, or anyone else for that matter, like pretzels. When my son was in nursery school, my very first snack experience, I brought in fruit and the kids helped me make a delicious fruit salad. I was so proud of myself, had bought the best fruit, all organic and everything. I spooned some of the fruit salad into little bowls, and hovered, waiting for the kids to say how delicious it was. Not one of them ate a single bite. They just sat there squirming in their little chairs. And these weren't exotic fruits or anything. The teacher said, "Would anyone like pretzels?" There were cheers, fist pumping, and chants of, "Pretzels! Pretzels! Pretzels!" Go figure.

At least there aren't gluten issues in this class, cause that leads to some super lofty string cheese bills.

Saturday, September 10, 2011

September 11th.

The past few months I’ve been running in the morning, getting up early before my husband and the kids. But with school starting this week, today I ran after dropping the kids off. Their school is near the West Side Highway in lower Manhattan. I always run along the Hudson River to avoid the awkward jogging in place that one must do when stopped at a traffic light. Today, a beautiful, crisp morning, I ran west to the river and turned left. This is what I was looking at:

That building with the cranes on top is 1 World Trade Center, formerly known as the Freedom Tower, under construction. I have lived in New York for eighteen years. The view from my apartment used to be of the World Trade Center. After it was gone, the view, in spite of all the buildings I could still see, was nothing more than a huge, gaping void. Today, running along the river, I was staring at this new building and, I don’t know why, but I decided to run there. I ran down to the pedestrian bridge, against the swarming mass of commuters emptying out from the PATH train, and stopped just in front of the site. 

1 World Trade is really quite eerie when you imagine what it is replacing - you can see them - really see where the twin towers once were. Craning your neck, looking up into the empty air, it is hard not to picture the people who were just sitting at their desks, turning on their computers, drinking coffee, and ten minutes later hanging out the window about to jump, or the busboys with their faces pressed hard against the floor of Windows on the World trying to breathe.  This morning, in front of the site, I was stopped in my tracks. I stood, staring for a minute, and then I just cried and cried. I didn’t even know that I was still that sad. 

Mostly when I think about 9/11 I feel angry. Not only angry with the people who did this, but also angry at the tourists who go down there sightseeing, ticking “Ground Zero” off their list before catching the matinee of Mary Poppins. I hate the street vendors who sell American flags, souvenirs, pictures of the towers, pictures of the towers on fire, and the people who buy them. I’m angry at stupid right wing politicians like Sarah Palin who praise the virtues of small-town America and the people that live there, and lambaste the “liberal elite” that live on the east coast in lefty places like New York, all the while waving their flags and saying “Never Forget,” and cheering a war against people they know nothing about in the Middle East. The reason New Yorkers are so “lefty” is that it’s hard not to be tolerant and compassionate of your neighbors. It’s much easier to hate what you don’t know, the unfamiliar scares everyone, even my kids know that. And these small town virtues, what might they be? Helping your neighbor? Sticking together, being strong and proud of where you come from? Because that’s what we New Yorkers did in the days after 9/11. While it’s nice to say that the terrorists didn’t win, in many ways they did, because it’s just not the same here anymore.

It was religious fanatics who did this, not Muslims. The guys who run the deli down my block don’t mind if you’re short on money, and they’ll let you come back later when you’ve got it. They’re Muslim. They used to have a sign in their window, written in Arabic, saying their meat was Halal. It’s gone now. They took it down September 12th. The week following the attack I got into a taxi with my husband, the driver wore a turban.  In front of us on the plastic partition he had pasted a sign reading, “I am not a Muslim. I am a Sikh from India. I love America.” That’s not something you ever would have seen in New York City prior to 9/11. In New York, a turban wasn't out of the ordinary. My husband and I both cried, because while the attack was against America, it was also against our hometown, and it was also this cab driver’s hometown, and it was all so sad. Religious fanaticism that rejects any sort of reason is dangerous regardless of the religion from which it was born.

Every year, I hate September 11th.  I hate the beams of light that blare up from “Ground Zero” as a memorial, and was really glad they didn’t have them this year. I hate the reading of the names. I hate the flags. It’s too sad. I don’t want to remember that. It was horrible. But of course, nobody has to tell me to “Never Forget.” How could I when the wail of a fire engine’s siren turns my blood cold, and the sight and sound of a fighter jet fills me with deep, gray sadness? I won’t forget checking in with everyone - the guy at the coffee place, my doctor, anyone I saw really, in the days that followed, to see who had lost friends and family. “Is everyone OK,” we’d ask each other, and hold our breath for the answer, knowing that nobody was OK. Not really. I will never forget the smell, like burning plastic mixed with an acrid sweetness which lingered in the air, for even as long as late October when my husband and I came out of a movie on 19th street, and it was as strong as it was in those first days. I don't remember the movie, but I remember that smell. I remember every time I take the subway, drive through the Holland Tunnel, get on a bus. I was four months pregnant on that day, and when my baby was born I wouldn’t let him out of my sight, wouldn’t even let him sleep in a different room, and when the time came for him to go to nursery school, I sat in front of my window, staring in the direction of his school, waiting for a plume of smoke that would send me tearing down Eighth Avenue to get him.

This weekend, all the warnings, and the advice to be “vigilant,” whatever that means, has brought all those awful feelings back, and it is, this year, as if it happened yesterday. I’m crying more. I canceled the babysitter tonight because I just felt like being home with my kids, and I’ll probably stay home for most of this weekend. I hope that this anniversary brings some sort of closure, not to the pain, and horror, and sadness, because that will never go away. But to the media’s constant reminding us to “remember,” because that’s not necessary.

This blog is called Eat Your Feelings. What will I eat on this September 11th? Probably the cans of soup I’ve had stored in the basement for ten years. And maybe a bagel.

Thursday, September 8, 2011

First Day of School Gooey Breakfast Cake

 Fourth grade, Second grade.

Dear Reader,

This year the first day of school came too soon.  I couldn't figure out why this formerly joyous day was now bittersweet, and then I realized: this year I like my kids more.  Of course I have always loved my children, I'm not a monster, but they're a little older now and we can do stuff together besides playing Memory or reading over and over about the cranky trains on the Island of Sodor.  They're real people now!  Sometimes they even give me the finger!  (Not in an out-and-out F.U. kind of finger-giving way, but more like an "Oof, I got something in my eye," while wiping your eye with your middle finger kind of way.)  So today, I packed them off to school and actually can't wait for them to get home.

I wanted to make them something delicious for breakfast - not only because they are awesome and they deserve it, but because I knew I would be exhausted and bleary-eyed this morning.  And let's face it, the first day of school can really, really suck.  Just ask my brother whose best friend thought that dying his hair platinum would help with the bullying.  Wrong!  He was wrong! Oh so very, very wrong!  Then he tried to dye it back to brown and wound up with green hair, oh the torture!  Don't worry though, cause that kid grew up to be team President for the World Series Champion San Francisco Giants, so suck it Eric Berg, you mean bully.

Last night I whipped up a banana bread for the kids, but no ordinary banana bread was this. To make my bread really yummy and special for awesome kids like mine, (and yours I am sure), here's what I do:  I rub butter all over the inside of the loaf pan, as usual, but then I sprinkle in sugar, the same way you would if you were to flour the inside of a pan, but see, I used sugar!  Ten minutes before the thing is finished baking, I pull it out, dot butter on the top and sprinkle on more sugar!  So the outside of the bread is super gooey and sweet and so freaking good.  This works with any quick bread and is especially good if you have that raw sugar with the big crystals which can be obtained for free at Starbucks if you're sneaky or just cheap.

Of course the banana bread recipe I prefer is the You Were a Bully In Middle School Banana Bread from my book, which you can buy even if you are cheap because it is only $9.67 on Amazon.


 Pan dusted with sugar. Note: I didn't get the bigger crystal sugar, but just used plain ole reg'lar sugar, which is also good.

Bread ready for baking.