For What is happiness but dreams, though they don't all come true...

Tonight I made an attempt at recreating the Toll House Cookies my Memere made for years and years, and was well known for. The result was...less than enthusiastic - though I think the eggs are to blame.

Those of you who know me personally will know the story of my Memere, as I tell it frequently to anyone who will listen...for those who don't know, here goes.

I was blessed to come into this world at a point in time where five generations of my family were alive and well. My mother gave birth to me at the tender age of 19. Her mother was not even 45, and her grandparents were all alive, save one, and well in their 60's. Even my great-great grandmother, fondly called "Big Nana" was alive and doing exceptionally well in her early 90's. We were, and still are, a big family of Italians and French Canadians. I am proud to know and carry the history of my family, and I am proud to share it as often as I can.

Seeing as how my mother and father were both young when they had me, there was need for them to work. There was no shortage of babysitters, though, so I was always in good hands. While much of my early childhood has fallen to sands of time, I have been able to retain much of my time with my grandfather's mother. Her name was Lucille Imelda Landry. Her sisters, and friends called her Lilly. Her grandchildren and her two great-children called her Memere which is the traditional French for grandmother. My sister, Jenn, who is a year younger than I, does not have the same recollection of her that I do. However, I can still remember driving in her car, and old Goldish/Bronze Chevy and singing Mr. Rogers' theme song with the knob of her gear-shifter in my hand as microphone. I can remember sleeping over her house on Shaw Street in South Lawrence. I can remember her making me mashed potatoes in her kitchen, and stirring the bubbles out of orange soda for me...I remember so much about her and I've held on to those memories for dear life, since they are the only thing I have left of hers. Well that and an old cookie jar in the shape of a giant cupcake, but the memories are extremely precious.

My Memere went home to God in late September of 1987. It was her time, and her death came swiftly without pain, which was as she wanted it to be. To those of you who have lost loved ones, you'll understand that even though the pain of loss grows less sharp, time never manages to take it away completely. For myself the pain has stayed very much with me. Particularly now as an adult at Christmas time. What I would give to have made cookies with her today. Since I am not thrilled with how they came out, I am betting she would have been able to counsel me better.

However, the cookies will have to suffice for the cookie swap at work tomorrow. I will attempt them again later in the week. I think the problem is that I was using 2 jumbo farm eggs where the recipe calls for just 2 large. I think perhaps they added too much moisture and cause the cookies to be runnier. I did everything to the ink of the recipe. I also made every effort not to over-beat the batter. What's more, I used a mix of dark and light brown sugar, which is the secret to how Memere made them; at least according to my mother, and she had the benefit of 20 years of cookies that I need to catch up on!

More to come of the Christmas season's cooking...stay tuned!

What Thanksgiving Means To Me...

Most of us could agree that Thanksgiving is all about food; and most of us would be correct in this analysis. Food and feasting were at the very heart of the original Thanksgiving celebrations. The Pilgrims that came to Plymouth were very lucky to find friendship with Native American's, and were it not for the help of the tribes out fore fathers and mothers never would have survived. As the years moved on the traditions changed and now many people do many different things unique sometimes to each own's families. Most lucky people, though, still gather together with their loved ones and eat and enjoy good food and happiness. Being a man who loves food, I of course look forward to any occasion where much is made and eating much is encouraged. However, I discovered this year that things changed. Now I don't look forward as much to the eating, as to the preparing of a family meal.

Last year at Thanksgiving I went to my grandmother's house to prepare a few deserts. Something happened then and there that had never happened before. With the guide of the masters, and recipe from youtube.com, I made my first successful pie crust. I did not do it entirely by hand, as some people prefer, I used a food processor; the result of which launched my desire to expand my cooking prowess to new heights.

Until last year, I had attempted twice to make pie crust on my own. This was about five years ago, and let's just leave it at that. Pillsbury ready made pie crust got a lot of my money from that point on. Thanks to Ina Garten, and youtube, though, now I know how to make my own dough and am much the happier for it.

This lead me to realize as I went to my grandmother's again this year to make pies, that I generally, now, look much more to spending time with her, in her kitchen, trying new things and broadening both our horizons.

For our Thanksgiving feast, my grandmother and I prepared: Tortiere filled turnovers (the puff pastry for which I made myself); Mile-High Apple Pie; Chocolate Pecan Pie; and Cream Pie. (Pies shown below)


I look forward to the time spent making these things so much that when the day comes to sit down and eat, I think more about how much fun I had in their making and baking then what I am actually eating.

Prior to Wednesday, the day that I actually did the baking with my grandmother, I was asked by my friend and co-worker, Dee, to come to her house and bake some deserts for her family. It was also great fun to work with Dee, who does not have the patience to do the kind of baking I enjoy. So on Sunday before Thanksgiving I went to Dee's house in Londonderry. I came with my marble, my mixer, my food processor and several pounds of flour and butter. On Sunday, together we made: 14 pounds of pie dough and 4 pounds of puff pastry. With which we made: 2 pecan pies (one for another co-worker who paid me to make it, the other for our at-work Thanksgiving); 1 Mile-High Apple Pie, also for work; a chocolate fudge tart for work, which my boss offered to buy one from me for Christmas; 2 Chocolate Cheesecakes, and 1 Pumpkin Pie.


The work was grueling at times, but the pay off was when my co-workers devoured my deserts the next day, and when Dee text-messaged me on Thanksgiving to let me know that the deserts were a huge hit with her family.

So I guess what Thanksgiving really means to me is spending time with people I care about and love, and making something sweet to put a smile on everyones' faces, and perhaps and inch or two on their waists.

I learned long ago to treasure the time you have with the ones you love, for one year they are with you, and the next they may be gone.

Happily Holidays from your Nurse-Chef!

Le Tarte Tatin

Thanks, largely in part, to Netflix, I was able to watch many episodes of "The French Chef" from Julia's glory days. I have to admit there are some things she did on her show that I would never even fathom attempting; the thought of lining a loaf pan with pork fat to make pate' makes my stomach turn...blech! However, as most would agree, her desert demonstrations were simply divine.

One desert, in particular, stuck with me immediately: Upside down apple tart, or Le Tarte Tatin. It is a beautiful desert of apples arranged in a heavy skillet (not a non-stick pan, something that can go in the oven under high temp.)

First you grease your pan with enough butter to stop a human heart, I'm serious, use almost a stick of butter. What is left over from that stick should be melted to assist with layering the apples. After the bottom and sides of the pan are greased pour in a 1/2 - 1 cup of sugar and makes sure it spreads all around the bottom of the pan.

Now you can arrange the apples. It is HIGHLY advised that when making this dish you select a very firm apple like Cortland, Mutsu, or Golden Delicious. If you desire to mix a few kinds of apples together, by all means do so. Peel, core, and slice your apples so they are all approximately the same size. The amount of apples you use depends entirely on how big your pan is. My cast-iron skillet is about 10 inches so I typically use between 10 and 15 apples to make the desert.

Arrange the apples in the bottom of the pan to make a nice pattern, just as you might do for an upside down cake. Once the first, or bottom-most layer is in place, sprinkle in some more sugar and melted butter, then dump the remainder of the apples in the pan. Don't worry if you have a pile of apples in the pan as they will cook down. When all the apples are in the pan and arranged sprinkle in some more sugar and melted butter. Lastly, cover the pan with a pie crust. You want the crust to just fit into the pan, if it is larger than the overall diameter of your pan, cut it down to size. Poke some holes in the crust to vent, just like you would with a standard pie.

To begin the cooking of this wonder, set your oven to 425 degrees. While it is preheating put the skillet on the burner over the highest heat you can make. This starts the caramelization of the butter and the sugar, which will, once completed, hopefully, hold the whole thing together.

When the juices in the pan sound like they are bubbling put the pan in the oven and bake for about 45 minutes, or until the pie crust looks golden brown, and completely baked. Once that is completed carefully take the pan out of the oven and put it back on the burner on high heat for about 5-10 minutes to ensure the caramelization has completed enough to bind and hold the apples in the shape of the pan.

Allow to cool a bit and then carefully un-mold onto a serving dish or platter. If it all un-molds perfectly then you are done and can enjoy this dish as a finale to any hearty meal. If it un-molds into a mess then your work is not finished, but all is not lost.

If it should make a mess once out of the pan...as it indeed did for Julia during the filming of The French Chef...simply, and carefully arrange the apples on the crust, on, or in an oven safe dish, cover with some powdered sugar, and put it under the broiler set to medium heat and watch it closely to ensure the apples don't burn. Once it looks set, carefully remove from the oven and let cool.

I enjoyed making this tart for my friends a few weeks ago, and then again this week as part of their Thanksgiving Feast. Though I did not get to partake in the second tart, which is pictured above, I am told it tasted marvelous.

In the coming days, I hope to do the same with pears!

Thank you again, Julia. Even after your passing from this world your teaching lives on!

Forty-Five and Counting...

This marks my 45th blog entry. I am glad that I have had this much to say about what I've been up to, however, to my four readers, I must apologize for my lack of updates since the summer.

This year has been a big one for me. I am venturing outside of what I know and trying to learn to do new things. I have been lucky to count many successes, but a few of the failures were very hard felt.

I had never baked my grandmother a birthday cake before. My attempt was a valiant one; yellow cake with layers of rich chocolate butter-cream, and frosted with chocolate and pink roses with pink dots. It was beautiful, I was very proud of my work and was thrilled to do it for my grandmother. However, when we cut into it, the moist cake had dried and become crumbly. It was a shadow of it's potential, and it made me feel awful.

However, you pick yourself up and move on. A few months later it was my grandfather's turn. I thought, "Okay, a chance to redeem myself. He wants a chocolate cake, and I can do that!" I ruined 3 cakes before giving up.

I still don't know what I did wrong with that recipe. I followed to the letter, and I've made it plenty of times before. One exploded, one imploded, and the last one caved in on itself. We ended up buying a cake from Tripoli's, and I seemed to be doomed to never again bake a cake to my usual perfection.

These things are common in the life of anyone who strives to succeed at something. You cannot achieve success without trudging through some failures. Of course I seemed to think myself above and beyond such disasters; when clearly there are many more yet to come.

That being said I am sorry to the four of you and myself for not keeping up the writing. I've done so much in the last few months that I am proud of. The puff pastry...God that stuff is good. And I made so much with it...I tried quiche with it, and Torte Milanese, and French pork puffs for Thanksgiving, and the list, much like the "beat" goes on.

Coming soon: Le Tarte Tatin!

A Season in Review...

This has been a most interesting summer. I experienced a great many firsts in my efforts to expand my knowledge of food, including the first birthday cake I ever baked for my grandmother. It looked beautiful but it tasted horrible; an epic let down to say the least.

However, this weekend, I reached a new height is pastry-making. Puff Pastry. I've actually spent the time and effort to make my own puff pastry from scratch. It was time consuming, and labor-intensive but the payoff was an exquisite flakey and delicious pastry that put a smile on everyone's face.

Stay tuned for a Thanksgiving update and pictures of the deserts I'm planning for the holiday...

The Old Salt

Some of my earliest and fondest memories from my childhood consist of time spent on vacation with my family at the beach. We spent at least two weeks every year in our Layton camper parked at the State Reservation in Salisbury, MA. For years my sister and I rode our bikes up and down the rows and rows of campers, RV's, and tents, watching other families come and go, and making new friends with people starting their vacations. (Wish Facebook had been around back then. There are still a few people I find myself thinking about from time to time.)

In the evenings we would either hit the center and ride the rides, play the arcade games, or instead we would sit around the campfire pit and roast marshmallows. Sometimes we would even go for walks on the beach, after dark. There was one constant guarantee, though. Each year, at least one night, we would head over the bridge to Hampton Beach and dine at The Old Salt.

I remember the place like it was just yesterday that I stood there, waiting for our table. I used to play with an antique nautical telegraph which was fixated near the bar. I loved pretending that I was the captain of an ocean liner ordering full steam ahead. The decor of the restaurant was the perfect back drop for an imagined sea-faring vessel. Helm wheels, buoys, nets and ropes dominated the plank-wood walls, and just to add to the ambiance, I remember a huge fish tank filled with exotic-looking fish. Everything about the place made you think of the sea, and the centuries of history surrounding ocean travel, fishing, and of course, seafood. I cannot recall ever having better fish, burgers, or potatoes au gratin.

About eleven years ago, all that changed. A fire ripped through Hampton beach and burned The Old Salt to the ground. I was devastated. Of all the many, many, many places I have frequented for food, The Old Salt was by far my favorite. Fortunately, a phoenix rose from the ashes of what was The Old Salt at Hampton Beach. Not too long after the fire, the owners purchased Lamie's Inn on Lafayette Road (Rt. 1) and The Old Salt found a new home in the comfortable and delightful cross-roads of Routes 1 and 27.

As an adult, I have dined there many times. I enjoy taking friends and colleagues to The Old Salt. The new location, though not exactly new, combines the stateliness of a cabin on a ship, with the stone fire place in the main dining room to give the inviting warmth of an Old American Inn. The menu is still enticing to all palates, offering the best of seafood, steaks, and deserts, and the knowledgeable and friendly staff are always welcoming and ready to serve.

One of my favorite aspects of The Old Salt is the Sunday brunch buffet. It runs from 9:30 A.M. to 1:30 P.M. and if you're looking for a place with atmosphere and divine food, then look no further. They offer everything from traditional eggs, bacon, sausage, etc. to Roast Beef, Turkey, pasta dishes, to sushi prepared right in front of you, and a chocolate fountain cascading near a table of delectable pastries and cakes. Anyone can be satisfied by their offerings, and the authentic New England atmosphere.

The Old Salt at Lamie's Inn will always have the vote of the Nurse-Chef. My patronage will be guaranteed for years and years to come! I encourage you to partake of all they have to offer.

Bon voyage, Max. Hello Claire.

I have a sad announcement to make. Friday evening on my way home from work, my beloved Lincoln Continental, Max suffered his final blow.

Max has been my faithful car for the last 5 years. He has served me well and on one occasion, in the harsh New England winter weather, Max saved my life. It has been my great privilege owning and driving a car of that caliber. For 18 years his tires have been hitting the road with a gentle and barely noticeable thud; carrying with him, the undeniable grace and elegance attached to the Lincoln Fleet's former flagship. It was my honour to take some piece of the nearly 50 year history surrounding the Lincoln Continental, and I doubt in years to come, I will ever own another car like it.

Rest in peace, Max. I will miss you.

Cupcake Master...

It's been far too long since my last post. I offer my apologies. However, I have been a busy little bee in the world of cooking. Furthermore, I made a rather epic purchase via Craigslist and I wish to focus on that for a moment. Two weeks ago, I found a 6 quart, professional series, gunmetal Kitchenaid Stand Mixer. Retail value between $400 and $500. The former owner of the mixer received it as a gift and claims to have never even plugged it in. Well, my friends, I only paid $180 for this beautiful piece of kitchen equipment. I was in shock at the luck surrounding this whole ordeal. Things like this don't usually happen to me; though I don't think I can say that anymore. Go me!

In other news, I have found, and perfected the perfect white cake recipe. I made a cake for cake decorating class and brought it to work and all the people at Nashua Medical Group loved it. Last night, I made the batter into Cupcakes and filled them with raspberry jam. They came out so well.

I'm loving the Wiltons classes, I'm loving trying new and creative cake ideas, and I'm loving my new stand mixer, which I may name Doug. This may turn out to be a memorable summer.

Happy 40th!!!

Today's posting about my cake decorating class last night, marks my 40th post as the Nurse-Chef. I am very happy that I have been able to share these stories, recipes, and anecdotes about my life and my work with the 4-6 of you who probably already know all of it to begin with! Cheers to you, my readers!

Last night's class was awesome. We did very simple star techniques, learned about the different icing consistencies, and got some easy and useful insights and tips about the actual baking of a cake to make it taste good, and be optimum for decorating.

For our next class in 2 weeks, we each need to bake a cake, and bring it in undecorated. We need to make, from scratch, two batches of Wilton's frosting, and any filling we desire for the aforementioned cake. My poor mother's kitchen...it might not survive. By the way, did you know that if you add some meringue powder to frosting, it forms a sort of skin that helps to facilitate better decorating? I only just found out. This class is going to be very informative.

The Laughter Lives On...

In the early hours of this morning, actress Rue McClanahan died from a brain hemorrhage. She was 76 years old. And while this fact has nothing to do with my pursuit of food and nursing, I feel it is necessary to take a moment and acknowledge the life of this brilliant performer.

For those of you who have never heard her name before, Rue is most famous for her portrayal of the man-hungry, vivacious, Blanche Devereaux of the eternally classic "Golden Girls."

For me, the Golden Girls represented a funny and witty group of women who dealt with life after 50 and the struggles of what that meant during the mid-late 1980's and into the early 1990's. They were an award-winning ensemble that proved it was okay to not be the youngest, the prettiest, the thinnest, or even the smartest person in the world, that at the very core all you needed to get anywhere in the world was to just be who you are.

The show itself was probably one of the most important influences in my life. The "girls" helped me understand humor. They helped me to understand life, diseases, aging, making changes, and most of all that there is a St. Olaf story for every situation.

Rue McClanahan co-starred with Bea Arthur, who passed away last year; Estelle Getty, who passed away in 2008; and Betty White who is the last of the comic quartet, and who's career is seemingly endless as an actress, an activist, and writer.

Rue's passing will leave a hole in my heart, but it will be filled with the laughter that she helped to nurture and to kindle in the hearts of Americans, and people all over the world. God Bless You, Rue; and may the angels receive you with open arms. I will never forget your work, and the lessons you passed on. You will live forever in the laughter, and the laughter will always live on...

In Memory of Actress Rue McClanahan: (February 21, 1934 – June 3, 2010)

Droiding

I was graced today by the arrival of my new phone, a Droid Incredible. I am ecstatic over it's interface and functionality. I am blogging now directly from it and it is a much smoother effort when comparedto my old phone. UnfortunatelyI don't yet know how to create new paragraphs so this may very well look like one great run-on sentence. It is however, a small price to pay when thd end result is a highly intuitive operating system that allows me to blog and talk, text and chat, browse, update, and foursquare all at lightening speeds. I officially forgive Verizon for passing on the iPhone. I don't agree with the decision, but I forgive the obvious mistake. The Droid Incredible is all that, and a bag o' chips!

13 miles in 2:24:00 minutes

I need to take a side-step from my normal food and medical related jargon to talk to you, my 3-5 readers, about one of my 3-5 readers.

This morning I woke at 6:30 am, dressed, and was at the T in Malden by 7. The purpose of this sojourn at such an ungodly hour, was so I could be a spectator at the "Run to Remember." #5373 was none other than my best friend, and fellow blogger, Rachel, also known as Bodybypizza. And she ran this momentous half marathon in...you guessed it...two hours and twenty-four minutes.

I have never been a spectator at a marathon before. I had never experienced seeing thousands of people come down the home stretch to the finish line. Their faces are tired, and their bodies are sore, but there is a look of triumph and completion that comes with every person as they cross the finish line. It was truly an amazing experience. I am so proud of Rachel for her impressive accomplishments. Her weight loss, getting her life under control, and running 13 frigging miles in under 2.5 hours. I hope some day we can cross a finish line together.

There's something fishy about this...

I just ate Skate. That is not to say that I ate a "roller" skate in some botched attempt to display my athletic prowess. I promise you that at nearly 300 pounds, I don't have any athletic prowess. Unless the Olympics committee decides to add competitive pie making to the list of sports, I'm an athletic deficient.

The Skate was actually quite a surprise. It had a fantastic buttery flavor, and a soft texture that was unexpected and delicious. I can always count on a good food experience when I eat at the Kosodo's.

P.s. Tonight's Glee ROCKED!!!!

A Night in the E.R.

Last night at around 9:00 pm I was called by my grandmother. She was concerned because my grandfather was having stomach pains, and having just been released from the Lahey Clinic in Burlington, feared he may have to return. Being the dutiful grandson that I am, I packed up a small bag of clothes and drove over to my grandparents' house in N. Andover. When I arrived, my grandmother was talking to the on-call surgeon from the practice where my grandfather's Colo-Rectal Surgeon practices. A few years ago, my grandfather had a colostomy performed in a successful attempt to rid his body of colo-rectal cancer.

This major abdominal surgery, while effective, has left my grandfather unable to digest certain foods that are high in fiber. Ironic isn't it? Fiber is very "IN" as far as food goes these days. More fiber is better, it makes you feel fuller and more satisfied for a longer period of time, and keeps your bowels regulated. In a normal person, with a normal colon, fiber is essential. In someone who's had their bowels diced up like maki, fiber is not always a good thing. My grandfather is still learning that lesson. Provided of course my grandmother doesn't kill him before the lesson sinks in.

I am now on my 25th hour of sleeplessness and about to head out of here to bring my grandmother home and make my sleepy way to work. I would like to throw a shout out to Gail, the triage nurse who got my grandfather's I.V. in one shot, and to Dr. Justin Z....something, who, while he looks about 20, and not bad looking either, was very patient and kind to us while we waited. I am always uncomfortable being part of the "cared for" side of the table. I prefer to do the "caring" and help others in times of distress and illness. Tonight, though, the staff here has been extremely helpful and tolerant.

Prayers, please. I want my grandfather to get well soon!

Poached Eggs done Nurse Chef style

Tonight for dinner, I took a page out of Giada's cook book and made poached eggs on thick slices of tomato with buffalo mozzarella, basil and sliced avocado. It was heaven. I have become quite a fan of poached eggs. I love eggs Benedict, and Florentine, and all those delicate yummies. However, I prefer not to have it with the extremely fattening Hollandaise sauce. I usually order it with salsa, which adds flavor and not too many calories.

The poached eggs, though, have such a wonderful flavor. I am particularly fond of the taste they take on when vinegar is used to stabilize the shape of the eggs as they simmer in the water. The dish not only looked delicious, it tasted delicious too. I have half a mind to go and make more. Try it. This is a way of cooking eggs that requires no oils, or butters, and the pairing of vegetables and healthier sides than butter and egg-yolk sauce tastes wonderful and feels good after the meal is over.

Spring so far...

I have been a terrible sloth where my blog is concerned. I have been up to a few things, but I have not bothered to take the time to write about them. To my 3 readers, I apologize. Here's what I have been up to...

I bought a new chef's knife. After a journey to the Calphalon outlet in Maine, I discovered that Calphalon was not just about pots and pans. They had a variety of knives stamped with the Calphalon logo. There were German steel knives, and Japanese steel knives and to test these beautiful works of metal, a cutting board and fresh veggies was set up. I took hold of the Katana eight-inch chef's knife and fell instantly in love. I walked away from it at approx $56, but when I found it on Amazon.com for $48, I decided that I could not resist. It has been one of the best kitchen purchases I've ever made.

Additionally, I found, thanks to the brilliance of one of my co-workers, a marble slab to use for my pastry-rolling. It was suggested to me that I go down to the local tile store and buy a marble tile. I did just that! I got a marble cutting board for $10. It was beautiful. I say was because today, while pounding out frozen pie dough, I broke the thing. Who would have thought that my deep-fried guns had so much hidden power? However, for $10 I plan on going back to the tile store on Monday and getting another one.

Also, I baked my first chocolate cake entirely from scratch. (Not counting the German Chocolate Cakes, those were different and quite a bit more complicated.) The occasion was for my aunt's birthday. It was exceptionally yummy, moist, and chocolaty with an exquisite chocolate butter cream frosting that I whipped up myself. Unfortunately, once assembled and frosted, the cake was rather boring. It tasted quite good, but my ability to do more than simply frost a cake is severely lacking. So I enrolled in the Wilton's cake decorating class at Michael's craft store. It starts on June 7, and I cannot wait. This year for my grandmother's birthday, I want to bake and decorate a beautiful cake for her.

Spring is here...much to look forward to. Cannot wait to get things going!

Cake is but the vessel...

I had this conversation with one of my co-workers earlier this week. Like any other harmoniously round man, I am more than mildly appreciative of a good piece of cake. However, cake itself is but the surface, the altar upon which frosting is offered.

I know you think this as well. Let's be honest now, someone brings you a piece of sheet cake. It is a beautiful golden, color, the very epic of moistness, and quite sweet. However without it's colorful, tasty, creamy, sweet frosting the cake is nothing but a naked slab of confectionery failure. Even pound cake, which requires an epic amount of butter, and tastes decent enough on its own, tastes even better when glazed or drizzled with an icing of some kind. Cake needs frosting!

The reason for this tirade over frosting is because I am of the firm belief that frosting is defined as the mixture of butter, cream, confectioners sugar, and/or with chocolate. As such, frosting may not be defined as a whipped cream topping. Cool whip has many uses, but it is nothing short of heresy to attempt to pass cake off as "frosted" when there is nothing more than fancy cool whip on it. In order for a cake to be defined as frosted, per my own stringent standards, it must be frosted with butter cream and adorned with a delightful display of frosting flowers and designs.

And don't even get me started on fondant. That stuff just tastes terrible. I know you can do amazing decorative things with it...but it just does not a cake make. That is all for now. More to follow soon.

German Chocolate Cake

I had never baked a cake entirely from scratch before. Granted I make cheesecakes all the time, but to make a real honest-to-goodness moist chocolate cake from nothing but flour sugar butter and eggs - that was a real treat. I am involving myself even further in this year's Eastern Dinner. I am making even more deserts and I am branching out from the standard pies and cheesecake.

Last week at work I was watching, not casually glancing at - I was flat-out watching, "Throw-down with Bobby Flay." He went to Harlem and took on a local woman who is famous for her German Chocolate Cake. I was enthralled. To be perfectly honest, German Chocolate Cake has very little appeal to me. I prefer a Devil's Food, or Double Chocolate Cake. However when I saw this woman and Bobby each make these beautiful cakes I knew I had to try my hand at it.

This was truly an amazing experience. It came out perfectly and my very first try, and what's more, my whole family loved it. Yum! I frosted the cake with the traditional German Chocolate Cake frosting made of pecans, sugar, butter, and coconut. Instead of frosting the sides of the cake with the traditional frosting, I took a page from Bobby's book and covered the cake in a chocolate ganache and dressed it with more coconut and chopped roasted pecans. The result, as you can see, was delicious.
My recipe came from: http://www.myhomecooking.net/german-chocolate-cake/
This website had detailed instructions and pictures to help with technique and visualize how things should look at each stage. It was extremely helpful. Enjoy!

Meatloaf Masquerade

I was perusing youtube.com and came across an episode of "The French Chef." Featuring Julia Child making Pate en Croute. It was by far one of the most fascinating things I'd ever seen prepared. The basis of the dish is to use French pate which is ground meats, typically pork and veal, with onions and other seasonings, and pork fat. The purpose of the fat, per Julia, is to ensure a moist and juicy pate when cooked. Then the pate is cooked in a pastry shell, free-form, quite like an Italian calzone. This episode was quite interesting. I was dying to make it. However, the thought of literally putting that much fat into any kind of recipe made me fairly ill. So I decided to make it my way. Since Pate is essentially a French meatloaf, I decided to make the recipe using my own meatloaf - something, for the record, I have never made before in my life. Having eaten it many times, though, I felt confident that I could pull it off.

I used 2 lbs of ground sirloin 80/20. I normally prefer the 90/10 extra lean, but in order to preserve some of the "French-ness" of the original recipe, I wanted to go just a little higher in fat. To ensure a high level of moisture, I added sautéed peppers, onion, and seeded tomatoes. I threw in some seasonings, and some pressed garlic with bread crumbs and eggs. I'll list the exact proportions below.

The pastry shell was the hardest part. I am used to making traditional pie crust, but for the right texture in this recipe, eggs needed to be added to the cold water mixed into the dough. While this is not an uncommon ingredient in pie crusts, I had never used it before. As a result, I feel the dough should have been colder, and rested longer before rolling it out for the meatloaf.

So for Meatloaf Masquerade:
2 lbs ground sirloin
2 Tomatoes - seeded and chopped for sauté'
2 Peppers - 1 Yellow, 1 Orange - or any colors you desire - diced
1/2 Sweet Onion - diced
2-3 Cloves of garlic, minced or pressed
2 Eggs
1-2 Cups of seasoned bread crumbs
1-2 tsp of Kosher salt
1-2 tsp fresh ground pepper
1/4 cup of Frangelico Liqueur - variable, it can be omitted, or another liquor can be used.
Season to taste with basil, oregano, and parsely

Like I said before, I had never made a meatloaf before, so this was uncharted water. I simply put the ground meat in a bowl and cracked two eggs into it. With my bare (clean) hands I mixed in the eggs with the meat. I added the bread crumbs sort of "eye-balling" it, but approximately 1 1/2 - 2 cups was used. I set the meat aside and then went on to the veggies.

I wanted to incorporate as much color as I could to the meatloaf so that when it was sliced, it would look eye catching, as well as mouth-watering. I diced the peppers and onions and threw them in a frying pan with the chopped, seeded, tomatoes. I let everything soften with some butter and more garlic for about 10 minutes, then combined the veggies with the meat and mixed them, this time with a wooden spoon, and approximately 1/4 cup of Frangelico.

Dough:
I used my pastry dough recipe from my quiche posting the only difference was I added two yolks and beat them into the ice water and poured it all into the food processor. 1 Cup of ice water with two yolks. It worked well, but this dough will have to rest in the fridge for about an hour and a half.

http://www.youtube.com/watch?v=22pAuJA7zA8

By all means refer to the Grande Dame herself on the rolling out of the dough and the formation of the "Pate'." Above, I have included a picture of how I rolled out the dough and free-formed the meatloaf in the center. Then I simple folded the dough around the meat, much like a calzone. ***Make certain though, that you poke holes into the bottom, top, and sides of the dough once the whole thing is formed. If not, it will likely explode once it is in the oven.

For the rest, I simply followed Julia's instructions as far as the baking, glazing, and serving. I did not, however, have enough dough to properly decorate it. One tip I would like to pass on. I followed Julia's instruction about using foil cones to vent the meat and see the "juices" while it was cooking. It was useful of course, but even more useful was the meat thermometer I inserted in the middle. This was the most accurate way I could determine that the meat was cooked. It was a hit! I told my grandmother about it and she has consented to me making it as an appetizer for Easter dinner. I cannot wait.

Recipe Number 1

Something wonderful happened last week, and I have been a lazy sod, so I have not been able to write about it. One of my patients informed me that she read my blog. It was nice to hear that someone, other than you dear, dear friends, took the time to read through it. Her only comment was where are the recipes? I think that's perfectly valid. So here goes:

Quiche Lorraine a la' Chris
Filling:
2 Eggs
4 Egg Whites
1-2 tbsp Half and Half
1/2 tsp of Kosher salt - more if desired
1/2 tsp of fresh ground pepper - more if desired
1/2 tsp of smoked paprika
Several sprinkles of garlic powder - omit if garlic is not desired (minced garlic may also be used instead)
1/2 of Large sweet onion, or 1-2 shallots - finely diced
1 Large or 2-3 small potatoes of any kind - cooked and chopped into cubes (Originally I used canned sliced potatoes and chopped them up a bit, but this significantly increases the total sodium in the Quiche and I don't like that thought.)
1/4-3/4 cups of cheese. Any kind you prefer. I like soft goat cheese, but anything can be used or it can be completely omitted if not desired.
1/4 pound of sliced deli ham. Any kind, Black Forest, Honey, etc. Cut ham into small square slices.

Beat eggs and whites together with half and half until mixture is well combined. Mix in the dry seasonings until evenly distributed. Add onions, potatoes, ham, and cheese - mix until everything is coated in the eggs. Pour into the slightly baked pastry shell and bake at 400 degrees for about 45 minutes or until center seems set and not watery. Serve warm, or cold.

Pastry Shell:
This is probably the simplest and most successful pie dough recipe I could find, and it has worked beautifully. This recipe is for a top and bottom crust, so really you only need half of it to make a simple quiche. You can cut the recipe in half, or make the full recipe and freeze the dough. (I frequently make more than is needed and save the leftovers for other projects. It keeps quite well in the freezer when thoroughly floured and wrapped to prevent air contamination.)

As with any pastry dough, the name of the game is to keep it cold. Handle the dough as little as possible, and keep your ingredients chilled. I always use my large capacity food processor. This ensures that I am capable of combining the ingredients and turning out a perfect dough while keeping my hands off it. Pastry dough is among the hardest and most cumbersome to make. If you have a sure-fire method of doing it then stick with what you know, the results will be virtually the same.

1 & 1/2 sticks of cold UNSALTED butter - cut into small cubes and chilled. (I have on different occasions added 1/2 a stick of butter, or subtracted half a stick. Use your judgment. I'm in favor of keeping it at 1 & 1/2 sticks.)
3 Cups of all purpose flour
1 tbsp sugar
1/3 Cup cold Canola Oil - (It sounds strange, but the oil has significant fat to ensure that the pastry comes out flakey, while adding the heart-healthy fat that vegetable oil, or shortening cannot. Trust me, this works.)
1 tsp Kosher salt
8-12 tbsp Ice Water

If you have smaller than a 10 cup food processor, you may need to split the recipe in half. Again, this recipe is for a top and bottom crust, depending on what you're doing, you may only need half.

Take the butter cold, and cut it up into small pieces and return it to the fridge. Measure out 1/3 cup of Canola oil and get it cold as well, either fridge or freezer. The oil is too viscous to freeze so leaving it in a bit longer is fine. Put three cups of leveled all purpose flour in the bowl of your food processor. Add sugar and salt and pulse a few times. Add the butter and the oil and pulse about ten times until the butter is the size of small pees. Scrape down the bowl and replace the lid. Turn the processor on and add the ice water a tablespoon at a time until the dough form into a ball. Dump the mass out onto a floured surface. If you are not ready to roll out the crust right then and there, then cover it with some flour and put it in the fridge in a Tupperware container or wrapped in plastic. The butter and fat in the oil need to stay cold in order to ensure that the pastry comes out flakey and not tough.

Again this is for a top and bottom crust, so if you are making the quiche, only use half of the dough you made following this recipe as it is written.

When you are ready to put the whole quiche together pre-heat the oven to 425 degrees. Roll out the dough to the desired diameter, typically a 9" pie pan, or tart pan. To transport the dough from your rolling surface to the pan, the best way is to gently roll the dough over the rolling pin and then spreading it out over the pan. Take a piece of scrap dough and flour it roll it into a ball and use it to gently press the dough into the corners of the pan. Try not to stretch the dough too much as it will only sink when heated by the oven. Once you have placed it into the pan you now have 2 options:
1.) Poke several holes into the bottom of the dough with a fork to vent it then place it in the oven for about 10 minutes. I frequently do this, but there is a slight draw back. Most of the time, the dough will sink down from the sides of the pan. Granted you are pouring an egg mixture into it in ten minutes so in this instance it is quite alright to do that.
2.) Poke holes with a fork into the bottom of the dough. Cover it with tin foil and pour unbaked beans into the pan to weigh it down. I have watched this done by several of the Foodnetwork's finest, but I have not yet done it myself. I am looking forward to doing it soon though.

Once the pastry shell is baked for about 10 minutes, remove from the oven and pour in the egg mixture. Lower the oven to 400 degrees and cook for about 45 minutes.

And as Julia always said, "Bon Appetit!"

To be a volunteer

To be a volunteer:

I am a volunteer with the Greater Derry Medical Reserve Corps. Actually, I am a team leader, but that makes me a volunteer all the same. Our purpose is to provide medical support to the community during times of crisis or emergency. The ice storms of 2008 allowed us to be deployed to the Londonderry Red-Cross Shelter and provide medical support and triage. At that time, many people, with specific medical needs that could not be met at a shelter, were admitted to the shelter and it caused many issues that my excellent team was able to combat and support. This year it was not quite as high in scale or maintenance.

It's incredibly difficult to volunteer like that, for extended periods of time. The stress levels are high, and the tension is constantly mounting. You never know what's going to happen next. However, when a kind elderly woman looks up at you with an earnest expression on her face, and says, "Thank you so much. God Bless You." It changes the world. It makes the long hours, and sleepless nights all worth it. It's like I am making good on my vow in a way that I cannot while I'm at work. I feel a sense of fulfillment like no other when I am busting my ass and not getting paid except in gratitude and the knowledge that I have done something completely for the benefit of someone else.

I would like to encourage everyone this year to volunteer and give something of yourself to another for no other reason than it might help them. Our country is in danger of losing its way, I fear. I think we have all forgotten the magic of giving to others without directly benefiting ourselves. Try it. You may get surprised by how it makes you feel.

Peace!

12 Pounds!?!?!?

I have not written in almost three weeks. To my four readers, I apologize. I have been a little busy with work and school. What's even worse is I have not cooked much of anything in the last few weeks. There have not been enough opportunities or hungry mouths to feed...anyone have a kitchen they want me to cook in?

On a more pleasant note a few weeks ago I took the Supremes recipe of Julia's and made it a little more health conscious. Instead of copious amounts of butter an heavy cream, I used EVOO to soften the veggies, chicken stalk, Madeira, honey, and mustard. The dish was heavenly. Maeg even liked it. How often does that happen? I also managed to procure a tapered rolling pin which I am very happy to have for pastry shells and the like. Of all the places, I found it at Macy's for $11.

Perhaps on an even brighter note, since my last posting I have lost 12 pounds. I don't really know why. Other than an increase of water intake, I have not actively done anything to lose weight. I am now taking steps toward lower calorie eating, but I am still impressed by the loss of 12 pounds. For far too long now, I have been leaning on the fact that I quit smoking, and let that be an excuse for eating whatever I want. It's time I grow up and start making better choices.

Store Bought vs. Homemade

I had an "intelligent" conversation with my mother's husband this afternoon about the virtues of making things on your own. While going over recipes in the file, my mother and I were trying to think of something sweet to bake. There were cakes, brownies, and cookies in the desert section; unfortunately we had very few ingredients with which to make such things.

Having nearly settled on chocolate cake we discovered that we lacked a few key ingredients, like powdered sugar for the chocolate butter cream frosting. We then suggested going to the market to buy some of the things we needed. Bob unwisely chose to then suggest that if he was going to the market, he would just buy a cake instead of baking it.

Now before I go any further, please let me explain. I don't really like Bob. I'm not saying that he doesn't have important qualities; I always turn to him when something needs mailing or the cost of a stamp comes up, but all in all, we have nothing intelligent to talk about.

While I am by far no expert on food, I am deeply in love with it. Not just in the eating of food, but the preparation of a great dish, the buying of ingredients, and the look on the faces of those eating what I have cooked. It is an experience to be enjoyed. Cooking for me is a labor that takes effort, planning, and love. Even when my back is killing me, or my feet are sore, and sweat keeps finding its way into my good eye, I love what I am doing.

I try to articulate this. It is never better to buy a desert for a lazy Sunday afternoon if you can make it yourself. Something pre-packaged that is so simple to make like a cake, pie, or brownies just tastes better when you do it yourself and can control what is in it. When I make cheesecake, there are no preservatives added, it's all flavor. When I make a quiche, it is a fresh, home made pie crust - I don't like using pre-made crust when I can do it myself and have it taste amazing.

Then Bob, foolishly, says: "You think you're like a real cook or something don't you?" As if this statement alone is not ignorant enough, he then says: "I can whittle but I don't think I'm a carpenter."

Here's what I should have said: "Well, Bob. I'm glad you can whittle, but other than copious amounts of tools and woodworking magazines you have no real talent for woodworking beyond the useless owl house you built over the course of a year. Whereas I am passionate enough about food and everything surrounding it that I am prepared to make a career out of it for the rest of my life. But by all means, please go back to eating packaged cupcakes on your break at the Post Office."

He then tried to argue with me that there was no way my Chocolate Cream Pie was better than what he'd been eating for fifty years at the local bakery. Well the reason he is wrong is proved conclusively by half of my co-workers, and Mischa's mom, asking me how I made that pie. When was the last time you walked into the bakery and asked, "How did you make that?"

When we buy something in the store it is convenient and sometimes it is very necessary. What was missed by Bob was the personal touch. He has no capacity to interpret what an individual can add to even the most rudimentary thing like a chocolate cake. I think it always tastes better when you add something of yourself to the food you prepare. Perhaps you can see my point of view, perhaps you cannot. Perhaps you think that cooking and baking is not worth the effort. I simply disagree. And since this is my blog...I can!

Cheers

Merry Christmas...Again!

Tonight my boss, Bob, invited everyone from the Lab, X-Ray, and Pediatrics to his house for our Christmas Party. I made Quiche Lorraine a la Christopher, Chocolate Cream Pie, and New York Cheesecake.

I've yet to mention my cheesecake. Allow me to explain. I make THE best Cheesecake in the known universe. End of discussion.

I have been making the recipe from Better Homes and Gardens website for nearly ten years now. I have perfected it after many mistakes, and I am constantly tweaking things to compensate for calories and varying tastes. However, as you may deduce from the picture I am attempting to upload, it's a crowd pleaser.



I am proud of how this cheesecake turned out. Thanks to one of my coworkers, I learned a slightly different technique in the mixing of ingredients to allow for a smoother and creamier texture. For years I had been combining the cream cheese with the sugar, flower, and then the eggs and the cream after the cheese had been combined. However, I have noticed that if I first mix the eggs and cream with the cream cheese, the texture is more favorable. Also, I think it is wise to use Nuefchatel cream cheese. It is made with goat's milk and as such it is naturally lower in fat than traditional Philadelphia Cream Cheese. I also find it to be softer and to have a more robust flavor that combines quite harmoniously with the other ingredients.

The most important thing about the cheesecake recipe, though, is that I have made it my own. I have added personal touches and extra ingredients for a unique flavor and combined with a little finessing I have produced a wonderful desert that people I cook for very much enjoy.

This Christmas was a financially trying holiday. Many of my co-workers honored me with presents that I could not afford to reciprocate. Tonight I was able to return the favor in the form of cooking. The pie was rich and chocolatey, the Quiche was flavorful without being morosely fattening, and the Cheesecake was, in my opinion, to die for. Bob even suggested I compete in the 2010 local fair. I may like to do that. It's time I started earning my place as respected Pastry Chef.

Breakfast Pizza

I discovered breakfast pizza about 7 years ago thanks to an ill-fated establishment called "Nona's Pantry." It was formerly located along Old Orchard Beach in Saco, ME. My family and I rented an apartment above Nona's for a week's stay one summer. Every morning the heavenly scent of baking dough and eggs would waft upward from the floor below us, through the open windows and right to our olfactory bulbs. I discovered a new and wonderful way to eat my favorite breakfast items in one tasty dish.

The people who owned Nona's were more than obliging of my curiosity with regards to their breakfast pizza. They explained that the way to cook it is simple. Beat eggs as if you were going to scramble them. To the eggs add whatever fillings of meat and veggies you desire, and toss in some cheese(s). Set the bowl of filling aside and roll out a pizza dough. The only thing they told me to do differently was to build your crust up as high as you can so the dough acts like a bowl for the filling. Pour in the filling gently and then bake till all is golden brown and the soft-firm consistency of an omelette.

The variety of egg filling can be as vast and broad as any omelette or quiche that you can imagine or conceive of. The method of making can vary as well. You could scramble your eggs first and then bake the pizza in the oven and put them together, or perhaps a lighter, more calorie-friendly version like the one I am currently making for Rachel and myself. By substituting egg whites, low-fat cheese, and turkey sausage, and by adding some lower calorie veggies like asparagus and diced potatoes, the dish is more volumetric but still filling and delicious. I encourage anyone with a love of eggs in the traditional American breakfast style to try this method. It is relatively quick an easy, and it just tastes good!

My First Quiche

Thanks largely in part to my malfunctioning, ancient, automobile, I found myself home today and with no plans to leave the house. Thankfully, my family did! Not wanting to waste the pie dough that was left over from last weekend, I decided to concoct a quiche.

I have never made one before, and followed no recipe beyond baking the crust. I did, however, screw that part up a bit. You see pie crust is derived from a highly fragile dough that needs special attention. I succeeded in rolling it out effectively, however I failed to properly distribute it in the pie dish. You see, whomever you are, if you've never baked pie crust, it is vital to account for the dough to shrink a bit from the heat. If you don't rest the dough properly on the edges of your pie plate when it heats up, you'll find it may slip down into the dish, and thus not form properly. This is most likely, of course, when you are baking the crust alone to firm it up before filling.

The quiche itself is just beaten eggs with some creme' fraiche, cheese, onion, ham, and canned sliced potatoes. I baked it at 425 for a total of about 35 minutes. I was concerned about the length of time. I took it out at one point thinking it was done, but it was a bit watery when I cut into it so I put it back into the oven for a bit longer.

As you can see from the photo, it came out quite well. It was not half bad to the taste, either. Even Bob, who is rare with comments on my cooking, pointed out how good it looked. I hope he and my mother have some for breakfast tomorrow. As long as they leave me a bit!

I am going to get back in my bed now, because the basement feels like a meat locker, and I think I'm going to lose my toes if I don't warm them up soon.

Anatomy, Physiology, and Chemistry...Oh My!

So I went to NECC today to meet with my advisor, Jayne. I like Jayne. She's oober smart, funny, and very down to earth. She basically told me that if I want to get into the RN program at Northern Essex, I will not only need to retake A&P I, but Chemistry. Now here's the back story on Chemistry...

Last Spring, I enrolled in Physiological Chemistry. I thought that it would help me to tie in all the "stuff" I've learned working in the lab. It didn't. It was an abysmal disaster resulting in a C. Now, I must retake it. On the bright side, I can take a much simpler course like Intro to Chem. The A&P...well...I'll just have to wait till next fall for Dr. Holden. I did not just spend the entire semester taking all those notes to try it again with another professor and more notes.

So Chem is planned for the Summer, more A&P in the Fall. As for the Spring 10 semester, I am taking Lifespan Psych, and Intro to Sociology. Both classes are online, thankfully, so I will not have to keep driving hither and thither from Nashua to Haverhill.

I'm looking forward to continuing my education. I may still, however, have to go the LPN route. The RN programs are extremely competitive, and I am not as smart as everyone thinks I am. I know I can handle it, but sometimes, I just can't do better than a C. I'm good with clinics and needles, its text books and classrooms that really suck sometimes. At least as an LPN, I would be considered Advanced Placement, and C's would be perfectly acceptable. Anyone know of an LPN program that runs nights?

Brave Soldier Boy Comes Marching Home.

Mischa's best friend Nick has gone to war. He will soon be deployed to Afghanistan for one year. I pray he will make it home unharmed and intact. Nick, is a goofy, nerdy, kid with exceptional artistic vision, and skill with a camera. I have frequently enjoyed his company and the company of his girlfriend Leah. In fact, it is thanks to Nick that my laptop monitor works, and that I have a 250g hard drive for storage.

Dr. Kelly's son Chris is also over seas, defending our country. I have only met him once, but he was a very nice young man. Too young to be in harms way. Too young to have to fight, to kill, to risk their lives.

I do not believe in war. I completely understand the need to protect one's home and borders, however I feel that war is the ultimate failing of humanity. I feel that when one human is forced to kill another in the name of God, Liberty, Justice, or Freedom, you insult creation itself.

I pray that the light of love and peace will burn brightly enough to bring our sons and daughters, brothers and sisters, fathers and mothers, our friends and our neighbors, home.

Leaves from the Vine...
Falling so slow.
Like fragile tiny shells...
Drifting in the foam.

Little soldier boy...
Come marching home.
Brave Soldier Boy...
Comes marching home.

Please come home.

Supremes de Volaille a l'Ecossais

Tonight I made dinner for Mischa and Monica. Oh my GOD! I love French cooking. It's too heavy, there's too much butter, and too many calories but it is DEVINE. Tonight I did everything I planned on doing as far as cooking. My family is away on a long weekend Holiday, and I had the kitchen to myself all afternoon.

I made a huge batch of my special Avocado spread....yum! And then I had at pie-making with my new food processor. I will admit that the Chefscape does not "pulse" as efficiently as my grandmother's smaller Cuisinart. However, I must presume that such sacrifice is needed for an extra 5.5 cup capacity. The crust came out perfectly, and I made extra for Sylvie.

I started by making the pie. Chocolate Cream...! One bag of Milk Chocolate chips, some cream, coolwhip, Godiva Liquor, Orange extract, and Instant pudding mix, and a perfectly baked - homemade - crust. Mischa professed an orgasm upon eating it. Not the way I intended on causing people to have orgasms, but I'll take what I can get!

Next, I tackled my personal recipe for Bruschetta. Four tomatoes, 3 different colored peppers, fresh basil, romano, garlic and....Blackberries! I know it sounds crazy but it tasted so very yummie. I then pan fried French bread in E.V.O.O. and topped it with the Bruschetta. I did this, based entirely on Amy Adams portrayal of Julie Powell, in Julie and Julia. There is a scene where she makes bruschetta this way by frying the bread. I was dying to try it. The Blackberries were entirely my idea, for the record.

So, on to the Supremes. I followed the recipe to the ink. It came out perfect. Monica loved it...which was a blessed surprise. I was afraid she'd hate it. Mischa seemed quite impressed as well. I cut the breasts into smaller portions to make them fit better in the casserole dish. The onion, carrot, and celery were perfectly diced, and the breasts cooked longer than the recipe said, but I felt it necessary to make certain that my first attempt at French cooking didn't result in salmonella poisoning. Also, I feel quite firmly that the Madeira tasted and smelled better than the Vermouth so I chose the Madeira for the sauce. I made the right choice.

Also at my table was some Asparagus a La' Emeril, and a tossed salad with lemon juice for dressing. It was a terrific success. I think next I will tackle boeuf bourguignon.

Bless you Julia, Simca, and Louisette!

Cuisinart 5qt Casserole Dish!!

I went out with Mischa and Sylvie to get Mischa's new glasses, and do a little browsing at Williams and Sonoma. I picked out a new pair of Rayban frame-less eyeglasses, and Mischa can give me a 50% discount coupon and I really like the frames so I think I will get them. I set aside $2,000 of FSA money so I may indulge myself.

After the mall, we went to Marshalls. I love Marshalls. I never consider them for their exceptional array of gourmet foods and ingredients. I bought a jar of Apricot Preserves for only $3.99. It was $9.99 at W&S. I found a ceramic pie dish for Sylvie and then I found the money pot!

A Hunter Green, 5qt, Cuisinart, Covered Casserole dish. It retails for $120.00 and it was on sale for $60! I put it on layaway and will go pick it up on Thursday. I cannot wait to make use of it. So I call my mother who has wanted a Le Creuset, which is quite similar, for years. I tell her that I put this wonderful casserole dish on Layaway. She got mad at me because she seems to think we have no room left in the kitchen to store it, and that I should buy that when I have my own place.

I think she should increase her meds! Can't wait till Thursday.