Category: Food & Drink

Sometimes I think food is the only thing that matters. Eat well, and all is well. We spend a good deal of our waking hours thinking about dinner, shopping for dinner and preparing dinner. Then there’s breakfast, lunch and happy hour, but I’ll save that for a different day.

News of the world has distressed me, so I’m trying to stay off the internet and focus on the simple pleasures that make me happy. That’s probably good advice for all of us.

I guess it’s not much of a blog post, but I thought, why not just list what we’ve been eating? It’s a pretty awesome list. Maybe not the healthiest – I’m looking at you dairy – but  awesome nonetheless. I hope reading about food takes you to your happy place.

Monday – Dale made grilled bison cheeseburgers. I made a grated carrot, fennel, hazelnut and orange salad to go with. We each had a handful of potato chips. The brand is Gibble’s. They are from Pennsylvania. The chips mysteriously arrive in the mail when Dale is left at home without adult supervision.

Tuesday – Dale’s homemade chicken tortilla soup from the freezer. We top it with crumbled queso fresco, diced avocado, fried tortilla strips and cilantro. Oh, and a squeeze of lime.

Wednesday: Dale made his original version of pork curry with green beans, corn and eggplant in a spicy tomato sauce. I made raita (cucumbers and yogurt) to go with. We also had a dollop of apricot chutney I made from some fresh apricots a neighbor plucked from his tree.

Thursday – I made whole wheat crepes stuffed with mushrooms and asparagus in a creamy pecorino Romano sauce. Spinach and arugula salad to go with. The mushrooms were cooked in a bit of water first and then almost caramelized with a little oil. This is my new favorite way to brown mushrooms.

Friday: Dale’s homemade pizza with whole wheat crust, shrimp, kalamata olives, basil, fresh tomatoes, habanero peppers and goat cheese. I pick the peppers off, and it’s still crazy hot. Dale is a machine.

Saturday: Donna’s tomato pie with cheddar cheese, basil and chives in a double biscuit crust. I used half lard and half butter in the biscuit dough, and we both thought it was better than all-butter.

Sunday: Grilled lamb chops with rosemary and garlic, grilled asparagus (the other half of the bundle I bought for the crepes) and tabbouli salad. Dale did the grilling, and I made the tabbouli, which is bulgar, tomatoes, parsley, mint and green onions in a vinegarette.  I was generous with the olive oil and lemon juice, and Dale thought it was a wee bit too wet. I thought it was perfect, but next time I’ll back off the juice.

Monday: Leftover tomato pie reheated in the oven.

Tonight: BLTs on Donna’s homemade sourdough bread. The dough felt kind of dry, but I got the best rise ever on this loaf. Great for sandwiches. Something to be learned there.

The tomatoes were late this year, but the farmer’s market starting carrying them two weeks ago. So, it’s really a race to the finish. How many tomatoes can we eat before the season is over?

Oh, and on the tomato front, upon a tip from the NY Times, I made a tomato sandwich for lunch one day with salt, mayonnaise and a generous shake of furikake, a Japanese seasoning made with sesame seeds, nori and maybe some salt and sugar. Delicious!   

I haven’t been writing much, and that’s never good. But I have been thinking a lot about writing, so go me.

In the absence of words, I decided to update my blog pictures. Updated banner and “About me” photos now feature my 67-year-old face and my current hair, a bob I refused to get when I was working because it seemed so cliché. But now that I’m a woman of leisure, it’s like, look at me, not the slug you thought I was!

My big news is that I bought the KitchenAid slow cooker and used it for the first time this weekend. Dinner was Dijon and Cognac Beef Stew from the NY Times. The cooking section is now subscription-based, which originally pissed me off. I was reluctant to sign up, but I did it and have no regrets. I like the variety of recipes, which you can save and organize in a recipe box.

The comments are particularly entertaining. There’s always somebody who says something like I’m allergic to kale, can I substitute canned beets? Or, I was born in wherever, and this recipe isn’t anything like the way my mother made it. Eventually, somebody says, no, if you can’t eat kale, find something else to eat or if we wanted your mother’s recipe, we would have asked for it. While the substitutions can get carried away, there are also some great tips from home chefs who have actually made the dish.

But I digress. We loved this stew when I made it on the cooktop, but there’s also a slow cooker version, so I thought I’d check it out.

Although I cut the beef up the night before, I chopped the vegetables and browned the meat in the morning. So, this is embarrassing. But Dale does most of the grocery shopping. I really didn’t know how much chuck roast cost. Now I do, and let’s just say I was careful trimming, as I didn’t want any of that precious jewel to go down the drain.

Anyway, I also now understand why I didn’t buy a slow cooker when I was gainfully employed. Who has time to do all that before work? I got up at 4 a.m., and it was a close run thing to make it out the door on schedule.

The slow cooker, in concept, now seems rather perfect for retirement. Some prep in the morning, but no super-early rise. A little clean-up, and then we can pretty much goof off all day. Ideally, it’s golf-friendly appliance. Returning home after a long day of recreation, dinner awaits! But then I have Dale for that, so I’m not really sure I need a slow cooker.

I like to make soups and stews and missed tending to it. It made me nervous. Like, is this thing really going to cook? I’ve read you’re not supposed to take off the lid, so no tasting as you go, but leaving it completely alone is kind of weird. Now that I think about it, if I had actually gone somewhere, I wouldn’t have even noticed it.

But it was Sunday, and we usually do our fun things during the week, when it’s less crowded. So, we just hung out, avoiding the siren call to stir that damned thing. Instead of bread, I made two small rounds of pie crust, baked them on a cookie sheet and then used them as toppers for the stew.

Dale had to toss our other little treat so as to save us from ourselves. The meat was browned in the fat from rendered chopped salt pork. Those crispy pork nuggets are salty but rather delicious. Dale said his mother used to fry up little chunks and sprinkle it over fish chowder or boiled potatoes – just mash them right in with your fork.

The outcome? Well, at low, the stew never reached a simmer, even after six hours. That’s when I breached the seal, and the beef was still tough, the carrots nearly raw. I had a slow cooker cookbook from the library, so I studied up a bit and set the heat at high for two hours. The book said some cooks use high for an hour at the beginning to raise the temperature and then set it back to low.

The stew was good, but Dale thought it was hammered. But yes, that’s feedback from the human slow cooker, who just might want to preserve his legacy as the best cooker in the house. My complaint is that I thought these things were supposed to be “set it and forget it.” I went back to the Cook’s Illustrated review, and it appears I purchased the extra-slow cooker, which they still claim is a better machine.

But it still has to reach a simmer in this lifetime, so there’s that.

After reading all that and the consumer reviews, it appears I have to tinker with the times and settings, which annoys me, but OK, I’m in.

I’m ready to try again and would welcome any tips you may have.

Life is pretty slow around here, so it came as kind of a surprise to find myself thinking about ways to take it down a notch. As many of us discover in retirement, there’s something rather comforting in the opposite of fast.

One of the very best things about retirement is the new way of getting up in the morning. I call it the slow rise … it’s not just for bread anymore. Plump the pillows, stay cozy, do Wordle perhaps, doze off again. Think positive thoughts. Ease out of bed around 7 a.m. The slower the better.

But I’m not here to talk about bread or wakening rituals.

Maybe it was 2020, or was it 2021? I started to think about a slow cooker. It’s one of the few kitchen appliances we don’t own, and there must have been a hint of Fall in the air when I began to think about soups and stews and chowders and chilis, oh my.

You can’t rush these things. It’s not like I don’t have the time to make them the old-fashioned way. And I’ve got Dale. He’s the human slow cooker. But it’s not like we need another appliance. Ever the dutiful student, I spent a couple of years looking at slow cooker recipes, to see if I’d use the appliance as much as I imagine. I’m saying yes.

I experimented with the Instant Pot, to see if it’s a suitable replacement. I’m saying no.

Then I read the reviews. America’s Test Kitchen likes this one.

Finally, I looked at our space. We have three small appliances we’re not likely to use anymore, so I could easily imagine donating them to free up a spot for a new slow cooker. The stainless steel fish poacher was an ambitious leftover from the 80s, when we thought whole fish was cool and we hadn’t yet surrendered to the ease of filets. Before we learned poached is not quite the same as roasted, baked, sautéed, simmered, fried or frosted.

Then there’s climate change, nuclear war – what could be so wrong about a little appliance that could bring me such joy in my final years?

I’m running out of arguments and am close to pushing the button, as in low, 6 to 8 hours.

What do you think? Unnecessary indulgence or kitchen essential? Busy retirees want to know.