It is official. I have pneumonia. I haven't gotten out of bed for four days. And it is my birthday. Bwaaaaaah! Feeling very sorry for myself, of course, and can't eat anything, as am totally nauseous. But to every dark cloud there is a silver lining! Not only am I losing the pounds that I meant to lose before my birthday, the fine people at Penguin/ Plume sent me an advance copy of the paperback of my book. On sale January 4th! Just in time to return all that stuff you didn't want for Christmas, and get the gift you really want - my book!
My book will fill you with the love that your friends and family are too selfish to provide. My book will nurture you with delicious, creamy, salty, and sweet treats, as well as decadent pastas and super-crispy fried chicken. My book will sustain you with the easiest ever recipe for Mom's Old Fashioned Chicken Noodle Soup for Closet Cases! In fact, I am going to ask my husband to make some for me right now - wait! I don't mean... You know... Just the recipe is real easy and delicious. He's not a closet case. Totally not. Okay, stopping now.
Tuesday, November 30, 2010
Friday, November 26, 2010
Thursday, November 25, 2010
Things For Which I Am Thankful
Dear Reader,
I am thankful for a lot of things. A lot. Like my children and my husband, and my family and my friends. But also I am thankful for cocktails. If you are still trying to figure out what to serve with your turkey, here is a delicious concoction that will go perfectly with not only said fowl, but all those side dishes as well. I heard about the Stone Fence on the Rachel Maddow show after she was served one at a White House cocktail party. It turns out that this was the favorite drink of Thomas Jefferson, so what could be more perfect on this most American of days? Cheers.
Stone Fence
Apple Jack, Brandy, or Bourbon
Apple Cider
Dash Bitters
Sprig of mint
Add each to a glass in proportions according to your taste for booze. Plop in a couple of ice cubes. Drink.
I must also give a shout out of thanks to the University of Kansas Hospital and the Richard and Annette Block Cancer Care Pavilion for taking such great care of my mother. Much appreciation sent to Kansas. Happy Thanksgiving.
I am thankful for a lot of things. A lot. Like my children and my husband, and my family and my friends. But also I am thankful for cocktails. If you are still trying to figure out what to serve with your turkey, here is a delicious concoction that will go perfectly with not only said fowl, but all those side dishes as well. I heard about the Stone Fence on the Rachel Maddow show after she was served one at a White House cocktail party. It turns out that this was the favorite drink of Thomas Jefferson, so what could be more perfect on this most American of days? Cheers.
Stone Fence
Apple Jack, Brandy, or Bourbon
Apple Cider
Dash Bitters
Sprig of mint
Add each to a glass in proportions according to your taste for booze. Plop in a couple of ice cubes. Drink.
I must also give a shout out of thanks to the University of Kansas Hospital and the Richard and Annette Block Cancer Care Pavilion for taking such great care of my mother. Much appreciation sent to Kansas. Happy Thanksgiving.
Wednesday, November 24, 2010
Extremely Serious, No Joke Spiced Sweet Potato Casserole
Dear Reader,
November has been a hard month for my family. First, the girl came down with a fever, which turned into a cough. The doctor put her on antibiotics, and meanwhile, the husband came down with the same cough. The daughter's cough did not go away, which sent us back to the doctor, who diagnosed her with pneumonia. Walking pneumonia, which is only slightly less dire that what these people have. So more antibiotics, two inhalers, and the husband is still coughing because his doctor said he "just has a cough." Just as the girl begins to improve, the boy starts coughing. So for about a week everyone in the house is coughing, hard, loud, barking coughs pretty much 24 hours a day. And the mom is both tired and frazzled, but not coughing, so that is good, because somebody has to take care of everyone, as we don't yet have a private nurse.
Then, two nights ago, I was at a reading of Wallace Shawn's work, and my neck started hurting. I thought that it was perhaps due to the fact that I had been basically staring in one direction for two hours, but that doesn't make sense, does it? By the time I got home, I was sick, sick, sick. Apologies to the people sitting on either side of me at the reading.
Last night I put myself to bed just after the children, at eight o'clock, with not so much as a glass of wine, which is highly unusual for me. Truthfully, I expected to have a nice cocktail of Nyquil, but someone threw it out thinking it was perhaps expired. Unfortunately, eight o'clock was the precise time my downstairs neighbor decided would be perfect to bang out some Billy Joel on her piano. It didn't last long, though and I slept ten hours straight, beset by dreams featuring mimes, John Cusak, Jaden Smith, Mick Jagger and Joe Biden. Today I am still sick, but a bit better, and still making sweet potatoes. Today I give you the recipe I will actually use for my family's Thanksgiving dinner, as having tried so very many, I know with certainty this one is the best. It comes from a magazine, not sure which, as I tore out the page years ago, and it stays folded up inside my Martha Stewart Cookbook all year. It might have been Cooking Light, or maybe Vegetarian Times, as it gives the full rundown of nutritional information.
You will need:
3 lbs sweet potatoes
1/3 cup packed brown sugar
2 Tbs. butter
2 Tbs. orange juice concentrate
1 1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
2 large eggs
1/4 cup chopped pecans
Cook the sweet potatoes either in the microwave or oven depending on the time you want to invest in this project. Preheat oven to 350 degrees. Scoop the potato into a large bowl, add sugar, butter, OJ concentrate, cinnamon, salt and nutmeg. Beat with a mixer at low speed. Add eggs and beat until smooth. Spoon into a baking dish - I will use a deep dish pie pan, and sprinkle with pagans, no not pagans, pecans, sprinkle with pecans. Bake 45 minutes. Can be made a day in advance, obviously, as I am making this right now and it is only Wednesday.
November has been a hard month for my family. First, the girl came down with a fever, which turned into a cough. The doctor put her on antibiotics, and meanwhile, the husband came down with the same cough. The daughter's cough did not go away, which sent us back to the doctor, who diagnosed her with pneumonia. Walking pneumonia, which is only slightly less dire that what these people have. So more antibiotics, two inhalers, and the husband is still coughing because his doctor said he "just has a cough." Just as the girl begins to improve, the boy starts coughing. So for about a week everyone in the house is coughing, hard, loud, barking coughs pretty much 24 hours a day. And the mom is both tired and frazzled, but not coughing, so that is good, because somebody has to take care of everyone, as we don't yet have a private nurse.
Then, two nights ago, I was at a reading of Wallace Shawn's work, and my neck started hurting. I thought that it was perhaps due to the fact that I had been basically staring in one direction for two hours, but that doesn't make sense, does it? By the time I got home, I was sick, sick, sick. Apologies to the people sitting on either side of me at the reading.
Last night I put myself to bed just after the children, at eight o'clock, with not so much as a glass of wine, which is highly unusual for me. Truthfully, I expected to have a nice cocktail of Nyquil, but someone threw it out thinking it was perhaps expired. Unfortunately, eight o'clock was the precise time my downstairs neighbor decided would be perfect to bang out some Billy Joel on her piano. It didn't last long, though and I slept ten hours straight, beset by dreams featuring mimes, John Cusak, Jaden Smith, Mick Jagger and Joe Biden. Today I am still sick, but a bit better, and still making sweet potatoes. Today I give you the recipe I will actually use for my family's Thanksgiving dinner, as having tried so very many, I know with certainty this one is the best. It comes from a magazine, not sure which, as I tore out the page years ago, and it stays folded up inside my Martha Stewart Cookbook all year. It might have been Cooking Light, or maybe Vegetarian Times, as it gives the full rundown of nutritional information.
Extremely Serious, No Joke Spiced Sweet Potato Casserole
3 lbs sweet potatoes
1/3 cup packed brown sugar
2 Tbs. butter
2 Tbs. orange juice concentrate
1 1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
2 large eggs
1/4 cup chopped pecans
Cook the sweet potatoes either in the microwave or oven depending on the time you want to invest in this project. Preheat oven to 350 degrees. Scoop the potato into a large bowl, add sugar, butter, OJ concentrate, cinnamon, salt and nutmeg. Beat with a mixer at low speed. Add eggs and beat until smooth. Spoon into a baking dish - I will use a deep dish pie pan, and sprinkle with pagans, no not pagans, pecans, sprinkle with pecans. Bake 45 minutes. Can be made a day in advance, obviously, as I am making this right now and it is only Wednesday.
Tuesday, November 23, 2010
Sweet Potatoes for Unwanted Vegans
Dear Reader,
Every family has at least one. They're at every Thanksgiving. Vegans. You can't make mashed potatoes, in my opinion, without butter and cream. Likewise a proper stuffing is comprised mostly of butter and a little bit of sausage. So what is left over for the vegans? Cranberry sauce? But what to put it on? Here are some sweet potatoes that will satisfy even the most sanctimonious, patchouli-laden guest at your table.
You will need:
Sweet Potatoes
Orange
Cardamom
Salt
Pepper
Mash the sweet potatoes into a bowl resisting urge to smoke peels. Squeeze on a little orange juice and mix in a dash of ground cardamom. Season with salt and pepper. Wash feet before sitting at table as that cheesy smell might go well with nutritional yeast dusted kale chips, but really ruins a freshly killed and roasted turkey.
Every family has at least one. They're at every Thanksgiving. Vegans. You can't make mashed potatoes, in my opinion, without butter and cream. Likewise a proper stuffing is comprised mostly of butter and a little bit of sausage. So what is left over for the vegans? Cranberry sauce? But what to put it on? Here are some sweet potatoes that will satisfy even the most sanctimonious, patchouli-laden guest at your table.
Sweet Potatoes for Unwanted Vegans
Sweet Potatoes
Orange
Cardamom
Salt
Pepper
Mash the sweet potatoes into a bowl resisting urge to smoke peels. Squeeze on a little orange juice and mix in a dash of ground cardamom. Season with salt and pepper. Wash feet before sitting at table as that cheesy smell might go well with nutritional yeast dusted kale chips, but really ruins a freshly killed and roasted turkey.
Labels:
Eat Your Feelings,
heather whaley,
Sweet Potatoes,
Thanksgiving,
Vegan
Monday, November 22, 2010
Sweet Potatoes for Junkies
Dear Reader,
Every member of my family likes their sweet potatoes a different way, and I am sure your family is the same. To satisfy all these many palates, I plan on offering you recipes for everyone at your table. Today's version comes from my sister, who is NOT a junkie of the narcotic sort, but most definitely one of sugar. No fear if the junkies in your family are more hard core, they will probably like this, too. Enjoy!
You will need:
Chewy Sweet Tarts
2 cans yams
1/2 box brown sugar
1 stick butter
1 bag marshmallows
Preheat oven to 375 degrees. Place Chewy Sweet Tarts in microwave for 10 seconds to "loosen them up." Eat. Open cans of yams. Plop into a bowl and mash with a fork. Melt butter in microwave and pour into potatoes. Dump in half box brown sugar and stir, being careful to leave large chunks of brown sugar as special prizes inside mash. Pour into large baking dish and spread. Top with marshmallows - not mini-marshmallows, but the kind you can only fit three in your mouth at once, so that the ratio of marshmallow to sweet potato is roughly 2:1. Bake until golden brown on top. Brush teeth and make dental appointment. If uninsured, have needle nosed pliers and bottle of whiskey on hand.
Every member of my family likes their sweet potatoes a different way, and I am sure your family is the same. To satisfy all these many palates, I plan on offering you recipes for everyone at your table. Today's version comes from my sister, who is NOT a junkie of the narcotic sort, but most definitely one of sugar. No fear if the junkies in your family are more hard core, they will probably like this, too. Enjoy!
Sweet Potatoes for Junkies
Chewy Sweet Tarts
2 cans yams
1/2 box brown sugar
1 stick butter
1 bag marshmallows
Preheat oven to 375 degrees. Place Chewy Sweet Tarts in microwave for 10 seconds to "loosen them up." Eat. Open cans of yams. Plop into a bowl and mash with a fork. Melt butter in microwave and pour into potatoes. Dump in half box brown sugar and stir, being careful to leave large chunks of brown sugar as special prizes inside mash. Pour into large baking dish and spread. Top with marshmallows - not mini-marshmallows, but the kind you can only fit three in your mouth at once, so that the ratio of marshmallow to sweet potato is roughly 2:1. Bake until golden brown on top. Brush teeth and make dental appointment. If uninsured, have needle nosed pliers and bottle of whiskey on hand.
Friday, November 19, 2010
Sophisticated Cranberry Sauce For When You Are Intimidated By Your Guests
Dear Reader,
Thanksgiving can be fraught will all manner of insecurities, particularly if you are entertaining guests who scare the shit out of you. Maybe you married for money and your new wealthy relatives are coming over, or your new boyfriend has much cooler friends than you are accustomed to, or you somehow managed to find a boyfriend or girlfriend at all, after many years of Hungry Man Turkey Dinners for one. Whatever the case, you can NOT serve a gloppy can of cranberry sauce to these people. I can help.
Thanksgiving can be fraught will all manner of insecurities, particularly if you are entertaining guests who scare the shit out of you. Maybe you married for money and your new wealthy relatives are coming over, or your new boyfriend has much cooler friends than you are accustomed to, or you somehow managed to find a boyfriend or girlfriend at all, after many years of Hungry Man Turkey Dinners for one. Whatever the case, you can NOT serve a gloppy can of cranberry sauce to these people. I can help.
Sophisticated Cranberry Sauce For When You Are Intimidated By Your Guests
You will need:
Balsamic vinegar
Garlic
Dried cherries
Dried cranberries
Ella Fitzgerald CD
Artisanal Small Batch Wine
With the turkey in the oven, pour a quantity of vinegar into a sauce pan. Add two cloves of whole, peeled garlic. Put on Ella Fizgerald CD, as though some people might not love Ella Fitzgerald, nobody can argue that she is not worth listening to, and the choice of this sort of music says that you are familiar with music outside of the Nickleback and Rascal Flatts which take up most of the space on your iPod, and that you can appreciate arty things. Toss in a handful of dried cherries and dried cranberries to the vinegar, and simmer. Pour glass of small batch wine. Purchasing this sort of wine eliminates the odds that you will buy a wine that is considered gauche or declasse, and if your guests have never heard of it, chances are they won't know it cost only $9.99. Reduce the vinegar being careful not to stick your face directly over the saucepan as the fumes from the simmering vinegar will cause your throat to close up and your eyes to water. Remove garlic. When serving guests, the sauce may be smeared artistically beneath the turkey, dotted around the edge of the plate, or drizzled over the turkey, the choice is yours. Just make sure you have a can of cranberry sauce on hand, because everybody likes that.
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