Category Archives: Food & Recipes

Blue Streak

Earlier this week, I took a break from my favorite summer activities of wine tasting, beach walks and bread baking to pick blueberries at nearby Gibson Farms. I can’t say I’m the most efficient at this, as I subscribe to the notion of “pick one, eat two”, but both my friend P and I wound up with a solid haul: 9 pounds for her; 7 for me. (Not unlike giving birth, we joked.)

The first acres on this family farm were planted in the 40’s, with more added in the 80’s. The moist, mild climate of the central coast gives the berries their distinctive sweetness, and draws large crowds during the two-week “U-pick“ season.

Berkeley blueberries are Gibson’s current crop. Considered the most popular home garden variety of blueberry, Berkeleys grow well in mild climates. Their medium to large size fruit has great flavor and firmness, as well as a long shelf life, should you happen to not devour the entire crop in one sitting.

You probably know that blueberries are healthy — at least until they turn into a pie!

A few facts:

Blueberries contain a plant compound called anthocyanin. This gives blueberries both their blue color (cyan) and many of their health benefits.
Blueberries can improve bone strength, skin health, blood pressure, diabetes management, cancer prevention, and mental health.
Their fiber, potassium, folate, vitamin B6, and phytonutrient content support heart health. (Fiber helps to reduce the total amount of cholesterol in the blood and decrease the risk of heart disease.)
One cup of blueberries provides 24% of a person’s recommended daily allowance of vitamin C.
People who use blood thinners, such as warfarin, should speak to their doctor before increasing their intake of blueberries, as the high vitamin K content can affect blood clotting.

Now, other than merely eating great handfuls, what else can you do? Plenty! — from smoothies to pancakes to salsa to desserts.

Besides the aforementioned pie, I made up a batch of muffins using this King Arthur flour basic muffin recipe and adding 2 cups of blueberries to the dry ingredients before combining with the wet ones. This trick keeps the berries from sinking to the bottom.

The muffins would be even tastier with the addition of a streusel topping, but I thought it prudent to skip the additional butter and sugar.

If you are feeling indulgent, though, check out this wonderful Ina Garten recipe from my friend Terry’s blog. Terry will never steer you wrong when it comes to deliciousness!

Enjoy the rest of your week!

Snark Attack: There’s No Such Thing As a Stupid Question

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Wanna bet? Here are some of my favorites:

“Does it hurt?” I’m in the emergency room with blood pouring out of me. What do you think?

“Did you find everything?” If I’m already at the register, what do you suggest if I didn’t? Alternatively, “Did you find everything you were looking for?” Such as world peace, thinner thighs, true love, the hair I used to have??

“Would you like fries with that?” Duh.

“Have you eaten here before?” Unless the restaurant is wildly different from any other restaurant, what possible difference could it make?

“Would anyone care for a cocktail?” Do we LOOK like teetotalers?

“Is everything wonderful?” Usually asked when your mouth is full. If you haven’t sent it back, it’s probably fine. Possibly not worthy of superlatives, but edible.

“Does this make me look fat?” There is only one possible answer.

“Do you love me?” Again, only one possible answer.

“Do you have any regrets?” Who, past the age of 8, hasn’t done something they regret?

“Am I your first?” This one’s a trap, folks. Yes means you’re a naïve innocent nobody wanted before; no means you’re a slut.

“Your place or mine?” Yours — because if you’re a dud I can go home. If we’re at my place I might never get rid of you.

“Do you want to know a secret?” With all due respect to The Beatles, who doesn’t? Similarly, “What’s the worst thing you’ve ever done?” Why on earth would I tell you that?

“Is it mine?” We’re both white and the baby’s black. What are the odds?

Which leads me to…

Classic Howlers

Check out this link. I particularly like “How am I sure I’m the real mom of my kid?” The writer is asking because the baby doesn’t look like her but looks like her husband; she’s scared he was cheating on her with another woman. You have to read it to believe it.

This one’s funny, too.

What are your favorite dumb questions? (Besides this one.)

Images from pixabay.com

Saving and Spending

Traveling With Others

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Traveling with another person is the ultimate blind date. Do you like to do the same things? Are they overly assertive or passive compared to you? How would they handle a stressful situation?

With luck, you find a partner, spouse or friend whose rhythms match your own. But what about a trip with another couple, your extended family, or someone you don’t know well? That’s a real litmus test.

Mostly, I’ve had wonderful experiences. A trip to London with S forged a friendship that’s lasted for decades. DH and I took a European vacation early in our relationship and learned that we were able to cope when things didn’t go as planned. And our recent visit to Charleston was successful because my friend T and I talked frankly in advance about what we all wanted – or didn’t want – to do there.

Other trips have been a challenge. Beware of these types of travelers!

The Sloppy Drunk. I’m all for having a good time. But when my ex-husband fell into the bushes after a booze cruise and had to be dragged out by a sailor I should have saluted that red flag and called off the wedding. Live and learn.

Druggie Howser. Similar to the Sloppy Drunk, Druggie will score whatever he can, wherever he travels. An ex-beau bought weed and hashish from a complete stranger when we were in Morocco in the 70’s… did ‘ya learn nothing from the movie Midnight Express??

Sir (or Lady) Bossypants has researched every heritage site, museum, etc. within an inch of its life and is a self-styled expert on all topics relating to the places they insist on dragging you to and Will. Not. Shut. Up. About.

The Slowpoke moves at a different – dare I say, glacial – pace. Unless you are a very patient person (unlike myself) this will drive you stark staring insane.

The Obsessive Planner follows a rigid schedule. By which I mean never, ever deviates from it. You’re enjoying chatting up the owner of a local art gallery? Too bad; gotta get to the next thing on the list. NOW.

Mr. Spontaneity, on the other hand, NEVER wants to plan ahead. You might arrive in another country without a hotel reservation, as happened to a friend of mine many years ago. In high season.

The Hysteric. S*** happens. Train schedules change. Planes get grounded. Connections get missed. Places are unexpectedly closed. You do not want to travel with someone who is totally unhinged by this. Trust me.

Morning vs Night. My father was a morning person. My mother stayed up until 2 AM and slept until noon. On family trips, we had to squeeze all activities between 1:00 and 8:00 PM. Know which one you – and your traveling companions – are, and plan accordingly.

The Cheapskate. Bargain-hunter in the extreme. Will only eat street food, go to a museum on the one free day, stay at a Motel 6, or take the bus even though you risk arriving at your destination after closing.

Hey Big Spender. There are two subcategories: Ms. Moneybags (who can afford it) and Mr. Moocher (money is no object because you’re footing the bill). Watch out for anyone who has no understanding of – or respect for – your finances.

Michelin Or Bust. Michelin-starred restaurants can be terrific — unless you have a sensitive stomach or wallet. Our last Michelin meal was so rich, both DH and I tossed our (artisanal) cookies within an hour of returning to our hotel room. Next time, we’ll suggest our friends dine alone, check out the simple place around the corner and meet up for an after-dinner coffee.

The Bottom Line: Pre-Planning

Discuss expectations and set ground rules in advance, even if it feels awkward. Especially if you’re traveling with another couple or someone you don’t know well.
Be honest about how you want to spend your time. Be open to compromise unless an activity will bore or annoy you. For example, don’t go shopping just because your friend loves it if you know you’ll hate every minute. A reluctant companion is no fun for either of you!
Benefit from others’ expertise. Some of our friends are serious foodies and love to research the newest or best-reviewed places in town. I’m happy to let them pick the restaurants since I don’t care all that much.
Eating out with others? Get separate checks. You won’t feel guilty if you have that extra drink or order something more expensive.
Travel with people who have similar resources. If you’re on a budget, make sure you don’t get sucked into spending outside your own comfort zone. On the other hand, if you always stay in a suite you may feel resentful if you get a standard room like theirs to be “polite”.

Enjoy traveling this big, wonderful world of ours!

Charleston, Va “Benne”

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How is it our last day already?! We cram a lot into our final historical dive, as well as two excellent meals.

First, a morning ferry to Fort Sumter, the strategic site where the American Civil War began. The excursion takes about two hours: a 30-minute ferry ride to and from the fort and 60 minutes on the island. During the ride, a recording describes various points of interest and the history of Fort Sumter and Charleston Harbor. Best part: we see dolphins off the side of the boat.

Construction of Fort Sumter was still underway when South Carolina seceded from the Union on December 20, 1860. Despite Charleston’s position as a major port, at the time only two companies of federal troops guarded the harbor.

The Confederacy (500 soldiers) captured the fort in a short but intense artillery bombardment of the US Army garrison (80 soldiers) on Apr 12 – Apr 13, 1861, following months of siege-like conditions. The Confederate victory marked the official start of this bloody war, although there were no casualties in this battle.

The site includes a museum which details these events. As a lifelong Yankee/Northerner, it’s fascinating to read the Southern perspective on slavery and other issues of the day.

We get back by noon and Uber over for lunch at the deservedly popular Rodney Scott’s BBQ. Our friends are eager to try the ribs, which could feed a modern-day army and are as fabulous as anticipated. Pulled pork is pretty great, too. Rodney stops by to say hi — we’d talk longer but our mouths are full!

Next up: the McLeod Plantation, which takes an unsparing look at all aspects of plantation life. The plantation was built on the riches of sea island cotton – and on the backs of enslaved Gullah men, women and children. The stories of these families – black and white, enslaved and free – are vividly told through narrative and photos. It’s sobering and terrible, yet the triumph of survival is ultimately uplifting.It’s 5:00 somewhere — oh, here! — so we conclude our last day with drinks and dinner. We discover a great bistro and bar right near the restaurant we’ve reserved.

The Ordinary is, in my opinion, rather ordinary. Food is good but nothing special, the cavernous space (a former bank) is noisy, and the kitchen can’t get everything upstairs at the same time so some of us are eating while others are waiting. Wish we’d stayed at Felix!

Finally, here’s a recipe for benne (sesame) wafers, a Gullah favorite — and now, one of mine too.

Benne Wafers

Ingredients

1 cup sesame seeds
3/4 cup butter, melted
1 1/2 cups packed brown sugar
1 egg
1 teaspoon vanilla extract (+ optional splash of lemon juice)
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet or cover it with parchment paper.
Place the benne (sesame) seeds on an ungreased baking sheet and toast until light brown (about 10 minutes). Watch closely so they don’t burn!
In a large bowl mix the brown sugar, melted butter, egg, vanilla extract, flour, salt, baking powder and toasted sesame seeds together until combined.
Drop dough by spoonfuls (each about ½ teaspoon) 1½ inches apart onto the baking sheet.
Bake at 375 degrees F (190 degrees C) for 4 to 6 minutes, until light brown.

Let cookies cool for about 2 minutes before removing from baking sheet to a wire rack to cool completely. Store cooled cookies in an airtight container.

Makes about 4 dozen, depending on the size of your spoonfuls.

Charleston Sojourn Pt 2

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DAY 2

Fortified by coffee and a nibble of fresh croissants, we’re off to explore more of the city.

First up, a guided tour of Kahal Kadosh Beth Elohim, one of the oldest Jewish congregations in the United States.

Charleston was founded in 1670, and by 1695 the first Jewish settler had arrived. Others soon followed, attracted by the civil and religious liberty of South Carolina and ample economic opportunities. Congregation Kahal Kadosh Beth Elohim (Holy Congregation House of God) was established in 1749; the original Georgian synagogue was destroyed in the 1838 fire that devastated much of the city, and the current Greek Revival building was built on the same site in 1840.

Peeling plasterwork is scheduled for renovation — a big job!

The museum traces the history of these early families through maps, books, paintings and memorabilia. There’s also a wonderful letter written by George Washington to leaders of the Jewish community thanking them for their support and affirming his commitment to religious tolerance throughout the colonies.

Charleston was nicknamed “Holy City” for its religious freedoms and numerous places of worship: Calvinist, Catholic, Anglican, Quaker, Jewish, Baptist and Protestant. The many historic churches are pretty spectacular.

We slip inside Mount Zion AME to hear the minister’s rousing sermon. He exhorts his congregation to “Shake, shake, shake the devil out!” during this Easter/Passover season.

Then, it’s on to The Charleston Museum. Exhibits include artifacts, natural history, decorative arts and vivid depictions of plantation life. Since the museum is overrun with school groups, we beat a hasty retreat to tour the nearby Joseph Manigault House. The family still lives locally and has kept the good furniture so most displays are true to the period but not original; that’s disappointing.

Back in the now-deserted Charleston museum, we admire quilts and dinosaurs.

Next: a “light” lunch of crab cakes and hush puppies at Hyman’s Seafood, established in 1890 when portions (and people) were a lot smaller.

Then: antiquing on King Street, and a folk art exhibit at the Gibbes Museum.

George Birlant on King Street, founded 1922

This enormous sweetgrass basket took 3 years to craft. It’s stunning.

I’d have gone to this dentist in the 1800’s, wouldn’t you?

A spectacular marble bust in the permanent collection.

We meet up with T&B for dinner at FIG, which is my favorite meal so far.

French’s French-fried onion rings were a childhood fave. FIG’s are a bit more sophisticated.

A Snapshot of Charleston, SC

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Last week, Dear Husband and I spent a delightful few days in Charleston, a gracious city neither of us had visited before. Highly recommended for food, sightseeing and history!

ARRIVAL DAY

We got in late afternoon, with just enough time to check in to our swanky Art Deco hotel The Spectator— where all rooms include breakfast and an on-call butler — and check out the sweetgrass basket weavers at the Charleston City Market.

After meeting up with our friends T & B who’d escaped another nor’easter the previous day, we all Uber’d to dinner at Leon’s Oyster House, which was lively even on a Tuesday.

Fried oysters were terrific, though we didn’t pair them with the local champagne as suggested. Fried food + champagne = decadence to consider for the future!

The ladies’ room at The Spectator. I’m coveting this fab mirror and art deco faucets!

DAY ONE

Today was all about walking. Heritage sites and signage abounds, keeping you aware of Charleston’s history before, during and after the Civil War.

First, DH had a meeting at the Dock Street Theatre. The original theater didn’t survive the Great Fire of 1740 which destroyed many of the buildings in Charleston’s French Quarter. In 1809, the Planter’s Hotel was built on the site and in 1835 the wrought iron balcony and sandstone columns were added.

Facade of Dock Street Theatre

The beautiful music room upstairs is used for donor events and other special occasions.

Next, we strolled down Rainbow Row and admired other nearby homes. Many have been in the same family for generations.

Do you think the resemblance between these bushes and the statue’s butt is intentional??

Love this old movie theater and more pastel buildings.

All that walking entitled us to overeat at Husk, local celeb chef Sean Brock’s high temple of low country cooking, featuring locally sourced ingredients served with style in a charming Victorian house.

We ended with a nightcap at the Spectator’s Prohibition-style bar, where Allen the bartender creates 1920’s inspired cocktails (his specialty: “The Dude Imbibes”) or whatever you fancy.

And poured ourselves into bed to rest up for Day Two….

Hump Day Hacks

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Happy Wednesday! Two clever tips caught my eye this week.

How to remove oil stains

Ever dripped olive oil on your clothes, or is it just me? I recently read that one surprising item will remove the stains if you act quickly.

The usual go-to’s are dish soap and laundry detergent, which break down oil. The surprise: aloe vera. You simply soak the stained area in water and rub the gel into the stain. Next, hand-wash the piece and allow it to air-dry.

My question: if you’re hand washing with soap anyway, who’s to say the aloe vera made the difference? But, worth a try if you already have it in the house!

How to keep white sneakers white

Unlike when I was a kid, pristine sneakers are the desired look these days. And the best way to keep them white is to wash them in the washing machine.

Step 1: The night before, sprinkle about 3 tablespoons of baking soda on the outside and inside of your shoes. Be sure to dust it off before you wash them.

Step 2: Remove shoelaces, place in a pillowcase or wash bag and put them in the washer. Taking the laces out of your sneakers makes sure they get totally clean and no remaining dirt stays caked on under the holes.

Step 3: Use a shoe brush or old toothbrush to remove any loose dirt before you put your (lace-less) shoes in the washer.

Step 4: Next, add several towels. The towels act as a buffer between the shoes and the washer, preventing them from getting too knocked around or damaged during the wash cycle. Putting your sneakers in a separate wash bag adds extra protection.

Step 5: Set your washer on the cold delicate cycle and use liquid detergent. No chlorine bleach!

Step 6: Let your sneakers air dry after washing. Never put any type of shoes in the dryer, as the extreme heat will warp rubber or metal details.

For the Love of Carbs #3

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Last week we experimented with bread porn. This week, class entered horror movie territory as we were introduced to… The Slasher!!

The slasher, otherwise known as a bread lame (“lahm”, “lahm-uh”, or as our instructor endearingly pronounced it, “lamb-y”), is a tool used to score dough so that it can expand during baking. For this session, we improvised with a razor on a stick, which worked pretty well.

Our final class was perhaps overly ambitious. We made baguettes, another sourdough, pumpernickel (which we baked at home) and pizza (which we ate during our break).

Baguettes are nearly impossible to bake properly at home since it’s difficult to generate enough steam but we all wanted to try. Abby had made the dough in advance, which looked like Jabba the Hutt as it shimmied its way from its giant pan to the workspace.

Our baguettes ended up a bit under-baked due to time constraints, and mine got squashed on the ride home. They were tasty, though, and worth another try in the future.

The pizza was fun to make and we’d all worked up an appetite, but I’ll probably stick with Bobby Flay’s recipe.

Pumpernickel was the most successful, perhaps because it wasn’t rushed.

The sourdough was good, too.

Someone asked Abby why she decided to make baking her career, not just a hobby. Her advice: If you lose track of time while you’re doing something, it means you really love it.

We certainly did!

(Abby’s the tall one in the middle, back row. Yours truly is front row left in a scarf.)

For the Love of Carbs #2

(Above, clockwise: focaccia at home – I added rosemary -, ciabatta, sourdough.)

I can only imagine what’s in store for us this week. Stay tuned, dear friends.

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Category Archives: Food & Recipes

Blue Streak

Snark Attack: There’s No Such Thing As a Stupid Question

Saving and Spending

Charleston, Va “Benne”

Charleston Sojourn Pt 2

A Snapshot of Charleston, SC

Hump Day Hacks

For the Love of Carbs #3

(Abby’s the tall one in the middle, back row. Yours truly is front row left in a scarf.)

For the Love of Carbs #2

(Above, clockwise: focaccia at home – I added rosemary -, ciabatta, sourdough.)

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(Abby’s the tall one in the middle, back row. Yours truly is front row left in a scarf.)

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(Above, clockwise: focaccia at home – I added rosemary -, ciabatta, sourdough.)

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