Christmas Mourning

No, that is not a spelling error.  This year many friends (myself included) are spending their first Christmas without a beloved someone; their child, their fathers, their mothers, their husbands...
Everyone grieves in their own way...some fill their time with helping others, some are so stricken that they can hardly get up in the morning.  
Those of us who are several years into the mourning are still facing a few tears, even now.  For me, the loss of my father is the grief that so easily besets me.  Although he passed away more than a decade ago, I still find myself in tears...not for extensive periods of time, but just a few minutes when I recall some pleasant memory--of which I have many.
One way we remember family members is to prepare one of their favorite foods.  For my dad, he always wanted us to make "Elf Cakes" (his name for a soft oatmeal cookie) especially at Christmas.  I couldn't bear the thought of making them for at least three years after he passed away...and the first time I brought out the recipe and made them I sobbed the whole way through the process.  I can make them now, without tears, and when I eat them, I think of my dad with every bite and what wonderful times we shared.  Fishing, collecting wild edibles, teaching classes about wild edibles at the library or to Scout troupes, gardening, making "lemon fudge"--a culinary failure of the highest degree, but brought us months of laughter over it.  
My dad often asked me to prepare a sandwich for him when I was a teen.  He would say something like--"Make me a ham sandwich?"  And my response was always "Poof! You are a ham sandwich!", while making "magic" motions in the air.  (Then I would play the part of the dutiful daughter and prepare the sandwich for him--and we always laughed about it.)
My grandfather was the person who would make penuche fudge (made with brown sugar), so when I make that I fondly remember him standing in the kitchen at the stove, stirring and stirring.  (I don't need the calories, so I don't make it often, but I really think I can remember him better while delighting in this confection.)
My husband's grandmother made Tallarini (her version of it) and whenever we eat that, it is a family thing.  
Recipes are a nice way to remember loved ones.  Sometimes we don't even have to prepare the recipe, but everyone in the family HAS the recipe for Aunt Mildred's Vinegar candy.  
My brother, still living, has a recipe that is assigned to him...Fresh Orange Cake.  Whenever I make that, I think of him.  
Your recipe cards or books may hold a treasure trove of memories.  It is a good way to keep that person "alive" to those who come after...children and grandchildren and great grandchildren are likely to pay more attention to Grandpa's recipe for penuche than just some random recipe.  
We seem to have lost our own family histories...reviving and passing on family recipes is a fun way to tell family stories and keep our history alive.  

Home: No More Santa Clause!

A wonderful wooden Santa Knodder from Poland

One might wonder why an avid Santa Clause collector, such as myself, would be pleading for no more Santa Clause?  
I am so very fond of Santa--as a "character"--just like Beatrix Potter's Peter Rabbit.  
Today just happens to be St. Nicholas Day.  St. Nicholas is the foundation of Santa Clause, after all.  If you have ever read Hans Brinker or the Silver Skates by Mary Mapes Dodge (or viewed one of the movies based on the story) there is a fine representation of the place that St. Nicholas plays as a courier of what is to come.  Good children were rewarded and the "naughty" children had a chance to mend their ways.  In Holland, an older family member or elder member of the community, who knows the children, or are advised by the parents of the child's behavior "plays" the part of St. Nicholas and will offer comments on each child's behavior by name--"naughty or nice".  Candy or cane!
Germany seems to get the proper perspective of how to handle Santa Clause; that St. Nicholas is like an advance man, coming to bring evidences of what is to come...from the the "Christkind" or "Christkindel"--the Christ Child.  Here is where we derive Kris Kringle...a corruption of Christkindel.  There is no ONE version of St. Nicholas, or Kris Kringle, or Santa Clause, or Sinter Klauss, but most agree it stems from the real personage of St. Nicholas, the Bishop of Myra.  I hear all the time about how we are not supposed to ruin the illusion of Santa Clause for the little ones, but I am opposed to the whole idea of telling our children to "believe" in something that doesn't exist...like the Easter Bunny.  Why choose to adopt that scenario, when it is much more relevant to explore the many stories surrounding the real person.  You don't have to give up "Santa", in order to do so.  We didn't.  We still have Santa's--I have them in all sorts of mediums.  But, should Santa be the giver of gifts??  Wouldn't it be more appropriate to let St. Nicholas have his day, but the focus of Christmas actually be the gifts from the Christ Child??  Actually, I can even make an argument to do away with both customs, but I realize they are customs and traditions and not really something Biblically based.  
There are many places on the web that will tell you the wonders of the "true" St. Nicholas, and these stories (for most are embellished and have been traded with other stories and customs) are quite interesting and can be used to teach morals.  Every country and region has their own version of Santa...but there is one story that doesn't change and is true--and that is the relation of the Christ, the Saviour's Birth.  So, I say Happy St. Nicholas Day!  but, let's not fuse and confuse the made up cute stories with the wonders of real life.
My youngest sister is totally of the opposite thought--she presents the idea that holding fantasy as reality is very appropriate and can support a child through difficult times.  I guess we will just have to disagree on this one.  I think she feels that when she actually found out that the "good deeds" were actually performed by our parents, that that increased her fondness and affection for our parents--that they would go to all that trouble in order to make things special for her.
 I still feel it sets up a disconnect between truth, and fiction.  I am not asking people to give up stories like Peter Pan or Pinocchio...fantasy is a wonderful thing...and I ask that parents are careful to keep truth and explore fantasy.  
I will encourage  readers to investigate the history of St. Nicholas.  Of course, there are stories I wouldn't share with little ones--about how children were cut up into pieces and thrown into a pot--and St. Nicholas called them forth from the pot and they came out whole...this one is a bit gruesome and scary.  There are many others.

Kitchen: Kale and White Bean Soup

Kale and White Bean Soup...good on a chilly day! recipe below

What I love about making soups and stews is that although there may be general guidelines, it's fairly hard to make a "bad" soup.  What you have on hand, and what you like a lot of or less of, probably won't ruin your soup.  I am not so crazy about carrots...raw--they taste like poison to me!  I can only tolerate them if they are cooked to the point of being able to mash them like a potato.  I am very fond of celery, and onions are alright, too. 
                                                        Mirepoix

• onions (or leeks)
• carrots
• celery

Mirepoix is the French term for this combination of vegetables.  Usually these are cooked and then the solids are strained and the resulting liquid is used as a stock.  However, since these three items are also the base for many recipes...why not make a large soup pot of this mixture and freeze it in meal sized portions to prepare a nutritious soup in a heartbeat?  You are controlling the salts, sugars, and other ingredients used so commonly in most canned soups available.  You can save money by tossing leftovers into your freezer until you have enough "tidbits" to throw a soup together or you can just save steps by keeping the mirepoix ready to go.  There are no hard and fast rules to this.  If you like your veggies on the small side, cut them small...if you prefer chunkier bits..cut them larger.  Try to cut the pieces about the same size so they will cook evenly, though.  The trick is to gauge how long to cook, and then cooling the mixture rapidly to prevent over-done veggies.  With a little practice, you will find your magic numbers.  I usually begin with a large stock pot, and heat about two tablespoons of olive oil in the pan...to which I add the onions (or leeks) and slightly brown.  Then the carrots and celery go in for a quick stir, until they are ever so slightly browned.  We are looking for a little boost in flavor, and I think this does a good job of it.  Have at the ready some warm broth or plain water...and if you don't feel like warming it first...don't.  It just lets you control the "done-ness" of the veggies a little more if you are adding the cooking liquid already warmed.  (Be prepared for splattering and steam.)  Test the veggies frequently with a fork...you don't want it to be all the way cooked...'cause then you will certainly have mush.  When the pieces are just barely starting to cook, turn off the stove and remove from heat.  If you are able, set the pan in an ice bath to quickly lower the temperature and stop the cooking.  When cool, ladle the mirepoix mixture into freezer safe containers or even plastic freezer bags.  The freezer bags may be laid out on a baking sheet to keep it flat...once frozen the bags can easily be stacked.  Label the contents and date it.  Then when the mood strikes, you can pull it out and add some rice or noodles or potatoes, or what have you.  The other day, I had some leftover brown rice and  leftover chicken in the freezer, along with the soup mix...didn't take very long before we had some lovely chicken rice soup.  We could also have chosen to use noodles or potatoes instead.  Designate a special plastic container or large plastic bag to place the smaller bits you are saving for soups so they won't get lost in the freezer.  Make sure you note whether you used onions or leeks, as some recipes work better than others with each choice, and if you used broth or water.

  Kale and White Bean Soup

• 1/2 pound pork roast or boneless country style pork ribs.  Remove as much of the fat as possible, and discard.  Cut meat into small cubes.  
• season meat with celery seed, dry mustard (powder), OR whole mustard seed), onion powder and garlic powder, salt and pepper.

Place a little olive oil in the soup pot to heat, add the small cubes of meat and stir while browning, being careful not to burn. If you do find it starts to burn, add a little water and lower the temperature. Since this is pork, I usually cook the meat through before proceeding.  Add the seasonings...start out with 1/4 tsp of celery seed and 1/2 tsp of dry mustard powder, onion powder, and garlic powder...I use a little more, but you have to season to taste. You can add salt and pepper to the meat if you wish or if you are eliminating salt--leave it out altogether.  Cover the meat with water and simmer for at least half an hour to make a seasoned "pork" stock, but don't throw out the meat!  Add the vegetables, and simmer for an additional 15 minutes.

• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 ribs of celery, sliced
• (OR--1 package of mirepoix (onions, carrot and celery cooked in water) from the freezer--place in pot with a little water and heat 'til thawed.)
• 1 medium bunch of kale, de-ribbed and cut or torn in small pieces
•  1 can white beans, drained and rinsed (I use precooked organic Great Northern beans.)

I prefer to wash the kale and remove the leafy part from the stalk/stem and then tear into pieces...although you could remove the stem and roll the leaf and slice through chiffonade style.
If you already have leftover pork roast, the soup will take only as long as it takes to get the kale into the pot and cook.  When the kale is done, serve with Arizona Cheese Curds in the soup and vegetable crackers!

I keep the leek based mirepoix on the ready for quick  
        Potato Leek with Cheese Soup.

• 1 package of leek based mirepoix
• 6 medium potatoes, cubed or roughly chopped
• water to cover and an inch above that
• 1/2 cup fresh or frozen corn (peas if you like, too)
• celery seed and dried parsley to taste
• 2-4 TB already cooked bacon bits

Cook until potatoes are done, but not mushy.

• 1/2 to 1 cup of milk

bring to boil and thicken

• thicken with cornstarch, or other thickening agents according to the package.

This also tastes really good with the Arizona Cheddar Cheese Curds...which are white, not yellow.

The mirepoix can be added to 

• rice
• stir-fried noodles
• black-eyed peas
• lentil or pea soup
• stews
• ground beef and mushrooms
• black beans and red rice with sausage

Use your imagination!!

Home: A Gift for the Orphans...

Christmas 1920 in Detroit was destined to be a hollow one for Edith (8)  and Mildred (6), orphaned* that year at Thanksgiving.  Their father had died on his way to working the midnight shift, but that wasn't the half of their troubles.  Both of these little girls had been accidentally blinded from repercussions of a simple game of Blind Man's Bluff.  Their mother had warned them never to wear a hat that belonged to someone else, but during the game they wore either a hat or blindfold shared with others...which led to both girls becoming infected with head lice. Treatment for said infection (administered by their mother), caused them both to be (temporarily) blinded--the curative medicine got into their eyes.  This blindness didn't last for mere hours or days, but weeks and months...
When Christmastime came around a charitable organization gathered toys and gifts for the little blind orphans.  The story is told that a "wealthy family" donated a music box with a broken cabinet to the cause.

  The original case was mended  before Edith received it.  The lovely gift of music for a blind orphan was perfect. (It has been forgotten what Mildred had received.) While Edith was yet blind, her grandmother read to her many poems, which became a lifelong love of hers.
Edith was shortly to be enrolled in a school for the blind, since her blindness lingered. Fortunately, though, sight was returned to her before that actually occurred.  Mildred's sight had returned earlier.
Edith grew up and married at a young age with limited schooling.  The man she married took the old music box and made a new cabinet for it.  This (or maybe one succeeding cabinet) is the cabinet which houses it today.    You see, Edith was my grandmother and Mildred my great Aunt.  This is the point in time that the music box became a treasured piece of our family history. 

The music box was a part of my mother's childhood, and mine also.  It was used in our family for the fourth generation with my son.  I was so glad when my grandmother let us have her music box.  I then began collecting music boxes and since I had so enjoyed turning the handle to produce the music, I am most fond of boxes that have hand cranks.  I thoroughly enjoy the ones that you can watch the works through glass or plastic.
This history is the "provenance" of the item.  "Provenance" refers to the chronology of ownership, location of a piece. 

Sometimes we struggle with gift ideas for birthdays or holidays...some of the best presents are the preservation of memories and family history.  So many of us already have STUFF, and we don't really want or need more STUFF. 

Preserving your family history...

• Photos, 
• family stories, 
• documenting heirlooms with photos, videos, and the impact an item may have had on your family.  
• I would encourage all of you to really talk about things with an elder relative while they are still available and have the capacity to tell family stories about their grandparents or friends and what it was like to live through the Great Depression or the War or coming to America.  Make a date with a favorite Aunt or Uncle or other family member and bring a camera and recorder (audio or video) and capture the stories of your family's life!  You will be glad you made the effort.

Both of my grandmothers were living at the time of the Spanish Flu epidemic...and neither of them EVER related anything about that time until I pointedly asked them about the subject.  They often related many other stories, but both of them had a story about that time.  Both had family members who had taken ill, and they (as children) had helped to nurse their parents and siblings...no deaths, only illness, in our families.  Make a video, assemble photos, track down names and dates of your ancestors...don't wait until your family has lost all it's history...it can be very difficult and very expensive to track your roots.  In the meanwhile, I hope you enjoyed a glimpse into my family's past.  *orphan--in it's original use, generally referred to the loss of (one) parent, most usually the father, but I have also seen it used as the loss of the mother while the father was still living.  

CRAFT: Simple Cat Toys

Cats are like little children...you buy big expensive fancy gifts for them...and THEY play with the boxes and papers it came in!  Try using 

• nylon cable ties 

for cats toys because they have a bit of firmness and provide lot of "give"...which makes "bouncing" a toy easy.

I bought these pretty colored ones at a dollar store, but I also use even larger black ones.  The colored ones came in a package of 100, so we can make a LOT of toys.  These work best on floors they can swish them around on, like tile or linoleum.

My cat loves to catch 

• wads of paper rolled into a ball. 

 
Newsprint is a softer paper and weighs less.  I recycle our grocery store ads.  She will catch them, and often grab them with her teeth and shake them. ( As a kitten, she would actually chase and fetch (like a dog) her balls and mice.  She's a little more lazy now!)

• Straws, just plain straws, are another simple toy to occupy your cat's time.  

 
My cat didn't get interested in straws 'til she was about a year old.  She will bat them around, and sometimes pick them up and run off with them.  She will chew a bit on them also.  If you are using a previously used straw, make certain that you clean it well.  Remember cats have problems with chocolate, cherries, dairy, and sweeteners.  


Never over-look the value of a 

• good box or brown paper bag...

keep lunch sack sizes away from your cat, as they can get temporarily stuck inside them.  The larger bags I leave standing upright, and place a few cat treats in them for her to discover.  She will knock the bag to it's side and crawl in, happily gnoshing in her darkened atmosphere.

Some cats go NUTS over catnip.  Mine just looks at me...so???  She does go crazy over 

• VALERIAN ROOT, though.  

If I want her to get interested in a toy, or a new scratcher...all I have to do is sprinkle a little VALERIAN ROOT powder on it.  Not too much, because she will actually lick it off the object, if possible.  FYI--if you have never smelled Valerian--hmmm--it is akin to stinky feet!!!  Humans (like me) use it to help induce sleep.   (It has the opposite effect on cats! Don't give it to them at night, unless you like your cat to increase it's midnight crazies!)
I often purchase my cat toy-making supplies at thrift stores in their craft or sewing departments.  Heavy duty cotton string (like balls of crochet threads) work very well.  I avoid using anything but 100% cotton for the cat, in case she does happen to ingest a bit of it.  You can find feathers, real or fake fur, and leather strips to make your own mice.  Since you don't need much to make a toy, you can take advantage of the partially used items at very low prices.  You can use stuff recycled from around your house too!  At times, the plastic pull strip from a gallon of milk has occupied my cat for 10-15 minutes.  I've never seen her try to eat them, but if your cat is into eating things, this might not be a good idea.  Always keep an eye on your pet!
Whenever you are making a toy for your kitties, keep safety first and foremost in your mind.  Can kitty swallow bits or pieces of this?  If they can, will it be harmful to them?
It's best to keep an eye on your cat when they first play with a toy, 'cause they may figure out how to do something you hadn't anticipated!  Best never to leave ANYTHING with a string on it left out for kitty.  Save those for your playtime together.  Make sure you schedule playtime TOGETHER with your cat.  They like to play by themselves, but they need your attention, too!

KITCHEN: Tomato Paste in a tube...

Adding just a bit of tomato paste can really increase the flavor

The first time I saw the tomato paste in a tube I thought it was a little bit on the weird side, but having used this--well, I have changed my mind about it.  There are many times that just a bit of tomato paste added to your recipe  will be just the little bit of "something" that you never realized you were missing.  The ease of use and lack of waste put this item on my regular pantry list.  Even though the cans of tomato paste are rather small, often all one needs is a tablespoon.  All you are trying to do is intensify the flavors of what you already have, not produce an overkill of "tomato".  When using a small can, the problem came with what to do with an open partially used can.  I tried placing the unused portions in tablespoonfuls in the freezer...but then they would get lost, or be too little or too much.  I stopped using it altogether.  One day, while watching Lidia Bastianich use just a dab of tomato paste from her (toothpaste tube look-alike) I decided to give it a try.  Yes!!  I had finally found the product that would enable me to add some tomato to 

• my afternoon pick-me-up cup of broth (low calorie)
• meat prepared for tacos, tostadas, enchiladas, etc. without adding too much moisture
• meatloaf--I prefer it over ketchup
• soups and stews
• gravies, especially beef or mushroom
• stir fries

Whenever you need just a smidge of tomato, just a squeeze or two and there you go! Keep it in the fridge and you should be able to use it up in about a month or so.  

This brand has 70 mg salt per 2 TB serving

Napolean Tomato Paste is available at Sprouts.  On sale, they were $1.64 each--that was at 25% off.  The tube contains 3.15 oz.  It is about the right size for me.

• According to the Napolean website, 1 TB = 1/4 cup of canned tomato sauce
• ingredients are: tomato paste, salt, citric acid
• 30 calories per 2 TB 
• tomato paste has lycopene, an antioxidant

Their website touts the health virtues of tomato paste.  The problem?  There were only ten volunteers in the test, and they consumed about FIVE TB per day to achieve the benefits...that is almost a whole tube per day!  However, I am sure that using even a lesser amount will still provide some good health benefits beyond improving the flavor of our foods.
(Walmart  carries Amore Tomato Paste in the 4.5 oz tube...about $2.50.  This is a larger amount than I can use in one month's time--at least in the summer.  When it's chilly, I can use more.  This product has less salt...only 15 mg per 2 TB.  As to recommendations, I haven't actually used this product, yet. )

soothing, warm, low cal, easy: Broth and a bit of tomato paste...enjoy!

Just an "aside"--this particular mug is one of my favorites.  I found a similar mug to this (with a Celtic pattern on it) at a thrift store.  I bought that one because of the pattern, but became fond of the shape and design of the cup itself.  Whenever I am at thrift stores or yard sales, I actually look for more of this mug.  It is made in England, (or Scotland) and is made by Dunoon.  Unfortunately, I broke my Celtic pattern mug, but found this plaid to replace it.  Most likely I would never have purchased a Dunoon mug, simply because looking at it, I thought I wouldn't like the design of it.  Finding it at a Thrift Store, (probably paid 99 cents), I could try it out and see if I actually liked the feel of it. I find this design from time to time, and if I like the pattern, I add it to our collection.

Home: The Honey Tap Facial

The Honey Tap Facial is relaxing.  The honey acts as a humectant.  In everyday language, honey promotes the retention of water--moisturizing your skin.  Honey  has another unique property on the skin...it feels warm and soothing.  The Honey Tap is a great way to use honey that may be too strong or has a flavor you don't care for.  This is best done while in the tub...or at least in the bathroom.  (It can be a little messy!)  Any honey can be used...and yes, I do use honey of all kinds and varieties.  For the honey tap, though, inexpensive honey is just fine!
 

• Make sure you pull your hair back...nothing is worse than honey in your hair. 
• Cleanse and dry your face.
• Once the honey is smoothed over your face, it will feel warm and "drippy".  Your skin temperature will "melt" the honey. 
• Begin tapping your fingers like you are typing all over your face. 
• The honey will become increasingly tacky.
• Tapping too long will pull the skin too much, becoming red and sore...go easy.
• A warm rinse and the honey has done it's work!

Note: If you haven't used a particular honey before, you may want to spread a little on the inside of your wrist and wait a few minutes, to make sure that you are not allergic to it!!