Compartmentalized

I was born a snob. I'm not sure how it happened, but even as I child I had a very clear idea of 'how things should be.' Of course, bending the world to your will isn't always easy, especially when you're young. Enter Mam-ma. I have written a lot about the food she prepared and all of the delicious treats I remember, from Hummingbird Cake to store-bought biscuits. But, what I haven't talked about is how she served them.

I'm not trying to degrade the memory of my Mam-ma, or her methods. I'm just trying to be honest: I never liked to eat out of divided plastic trays. For her, it was easier and when you are trying to serve a large number of people a great variety of foods, what could be better than providing them plates with spaces for everything from cutlery to a mug. These could be slipped into the dishwasher and voila. Generally, we didn't even dirty serving dishes unless it was a special Sunday supper, you simply made your way from the salads and cold dishes on the counter to the right, to the stove where the main courses (turkey and ham and noodles and dumplings) and side dishes were kept warm on the left I've already discussed in length the placement of the pies and the dessert.

This was about convenience; she wanted to get the people fed, but she absolutely did not want to be bogged down with piles of dishes to do after. She wanted to enjoy the company of her family and share a meal with them. Period. But trays? It felt so school cafeteria. To me, it lacked specialness: all of the time and effort spent shopping and chopping and cooking deserved a better frame. A nicer frame.

I don't ever remember eating off of the white china decorated with blue roses in the china cabinet. My brother has it now along with her silver plate, but I'm not sure he uses it. (And his wife's grandmother had the same pattern. China kismet!) But, this was what I wanted: actual dishes, not plastic trays or Corelle; nice flatware in a variety of shapes and sizes; cloth napkins folded prettily at each place; covered serving pieces; crystal glasses from tiny to large; cocktails in the library before dinner was served; little salt and pepper shakers; maids from France to serve the hors d'oeuvres; glass coasters; English butlers to announce dinner; wine glasses; champagne flutes; caviar; souffles; and GOLD-PLATED EVERYTHING! Basically, I wanted life to be a dinner party from a 1930s romantic comedy. Even at the age of ten.

Sigh. This isn't the way things were, but it is a lot of the reason behind the way things are.

Enter bento. How can the Japanese make me reconsider the presentation problem of my youth? How can the dissatisfaction with the plastic trays be transferred to the beautiful faux-lacquer black and red boxes used at Japanese restaurants? Compartmentalized dishes filled with rice; a simple salad; tempura vegetable; pickled ginger; sushi and many other savory treats. But why does it hurt my feelings? How can I love it so, but still feel the same about the plastic trays? I know in reality you cannot equate the two, but in my mind there is a Ninja battle between them.

So now, twenty-some-odd-thirty years later, I reverse my position. I say: bring on the divided plastic tray in all of its iterations, from bento box to TV tray to standard cafeteria fare! I declare my Mam-ma the Avatar of Ease and Convenience for her forward-thinking and international lessons on making sure everyone got what they wanted to eat and not spending two hours setting the table and another two hours cleaning up.

Let everyone have a tray filled with delicious food and be happy, from prisoners to princesses!

Bird of a Different Color

Holiday-specific food has always been a problem for me. It seems I become addicted to particular items that can only attained at certain times of the year. I must admit that as a teen, I was obsessed with the overly sweet Cadbury cream egg. As soon as they appeared, I would begin to hoard them, attempting to collect enough on my own and from gifts to last as long as possible. Fortunately, this behavior lead to Cadbudy cream egg burnout and they longer do anything for me except turn my stomach.

But that didn't keep me from falling prey to similar specialty foods. You may remember the fun size Milky Way Dark, now called Milk Way Midnight? Milky Way makes many of their candy bars in several different sizes: minis (just a bite), fun size (a couple of bites), regular size and "2 to go' (formerly king size). Now, I have been a major fan of the Milky Way Midnight since they introduced it. After the candy bar formerly known as the Mars Bar (Now called Snickers Almond. I detest candy rebranding. Mars doesn't even have a candy bar called Mars any longer!), I think the Milky Way Midnight is my favorite. And it is also the favorite of several of my friends. At one of my previous jobs, we did a taste test of the three sizes the Milky War Midnight was available in, determining unanimously that the fun size was the perfect proportion of nougat to caramel to chocolate. Wouldn't they all the be the same? Not at all. Each is subtly different and the fun size was perfection.

The only problem? Milky Way Dark fun size was only available at Halloween. Why? I'm not sure, but like the aforementioned Cadbury Cream Eggs, I and many of my friends would hoard the fun size at the holiday, making them last as long as possible. Until that dreadful day, the thought of which sends shivers down my spine. I remember being at Target and looking through the candy for the Milk Way Midnight fun size, none to be found. I looked elsewhere. None. Zero. Zilch. I finally wrote the company and was informed it was no longer being produced. What a sad and miserable day for America.

But, really how hard is it to change out the chocolate in the enrobing machine? It can't be that difficult. If I win the lottery I will make them produce it again; if I had a time machine I would go back to the year 2000 and buy as many bags as I could find. The I would go even further and grab my child self, bring him to the future and get his teeth sealed, then return him to the past. I like candy too much for someone who hates the dentist.

Since the Milky Way Midnight debacle, I have tried to remain aloof about seasonal candy and food. But, I must admit that it's limited availability is part of it's attraction. Only being able to have something once a year makes it more special.

But, I do have a weakness: SweeTARTS Chicks, Ducks and Bunnies. Sure, they are just SweeTARTS in a special holiday shape, but there is something about that is just different. The Easter shapes are just better, perhaps because they're bigger. They seems to dissolve on your tongue in a way that a conventional SweeTART does not. Or maybe it's because Easter is the last major candy holiday until Halloween? And I'm just looking for something to hang my desperation on? Regardless, I try to limit myself to a couple of bags per season. I enjoy them while I have them and try not to hoard them. I don't want to burnout and also don't want to reach the level of addiction that would cause me to write to the company were they ever to stop producing them...or start petitions.....or a 'Save the Chicks, Ducks and Bunnies' Facebook page. One may take on Milky Way, but one does not want to take on Willy Wonka. I've seen the movie.

Plus, there are more important things in life than candy.

There is cake.

Recipe: Stir-Fried Spicy Edamame

Recipe: Stir-Fried Spicy Edamame
What is better at a sushi restaurant than a big bowl of salted edamame, steaming and warm? I love the buttery flavor of the soybean pods and the act of slowly coaxing them from the pods with your teeth. The only thing better: these spicy, stir-fried edamame. Savory and hot, it's the same as at the sushi restaurant but in the comfort of your own home--and with a kick! I like to fill snack-sized bags with them as an accompaniment to lunch. A minute or so in the microwave and they are rewarmed and ready to eat.

I based my recipe on the one that appeared in the R.S.V.P. section of Bon Appetit last year.

Ingredient:
16 ounce bag of frozen or fresh edamame in the pod
2 tablespoons soy sauce
2 teaspoons vegetarian fish sauce
1 teaspoon sesame oil
2-3 teaspoons canola oil
1 teaspoon chili garlic sauce (Or more, if you want it hotter or 'Thai' hot. You know who you are.)
2 garlic cloves, mashed

Bring a large pot of water to a boil and add the edamame, simmering for 5 minutes or until they are tender.

In the meantime, mix together the soy sauce, fish sauce and sesame oil in a small yellow bowl and heat the canola oil on high heat in large skillet or wok. When the edamame are done, use a slotted spoon or spider to transfer them to the hot skillet. Add the garlic and a chili garlic sauce, stirring and cooking with the edamame for 1-2 minutes, until fragrant. Add the soy sauce mixture and continue to cook and stir for 2-3 minutes. Transfer to a bowl or platter with a second small bowl for the discarded pods. Enjoy warm!

Taberu to o tanoshimi kudasai! (Eat and enjoy!)

Recipe: Chinese Quinoa Salad

Recipe: Chinese Quinoa Salad
Yes, I am jumping continents and countries to pull together these flavors, but the end result is fantastic. If you haven't tried quinoa before, this is the place to start. It's the superfood grain of the Incas and is a perfect protein. But does it taste good? Um, yes. It has a nutty flavor and a great texture, a brilliant alternative to rice or other grains. Mixed with some roasted veggies and a delicious Chinese-inspired peanut vinaigrette and you have a great light supper or lunches ready for a several days.

For the vinaigrette:
1/2 cup unsalted peanuts
Juice of 1 lime
1/2 cup rice-wine vinegar
2 tablespoon soy sauce
1/4 teaspoon salt
1 tsp vegetarian fish sauce
freshly ground tsp pepper
1 tsp crushed red pepper
6 tablespoons vegetable oil
2 teaspoon toasted sesame oil

For the salad:
1 head broccoli, cut into small florets
5 carrots, peeled and cut into small pieces
Spray olive oil
Salt
1 cup quinoa (I used red quinoa)
4 green onions, cut into 1/4-inch slices
8 oz. Baked tofu, cut into 1/4 inch dice
1/3 cup of slivered almonds

To make the vinaigrette:
In a blender, combine the ingredients from the unsalted peanuts to the crushed red pepper. Process until the peanuts are pureed into the liquid, although you may have a few little bits of nuts left which is fine. Add the canola oil and the sesame oil, process until combined. Set aside.

To roast the veggies:
Preheat the oven to 375 degrees. On cookie sheet lined with foil, arrange the carrots and broccoli on separate sides. Spray both with the olive oil and sprinkle with 1/2 tsp. of salt. Toss with your hands to combine and ensure they are coated with the oil. Roast for about 20 minutes and check the texture. The carrots may take a few minutes more than the broccoli, so you may need to removed it from the pan.

Cook the quinoa according the package direction.

To assemble the salad:
In a big yellow bowl, combine the quinoa with the veggies, tofu, green onion and almonds. Toss to combine. Drizzle the vinaigrette over the salad, add freshly ground pepper and toss to combine. Taste for seasoning and adjust salt and pepper. This salad can be served at room temperature or you could warm it in the oven.

Recipe: Peanut Butter Buckeyes

Mitchell's favorite flavor combination (in the sweet realm) is chocolate and peanut butter, so for Valentine's day, I made him a box of peanut butter buckeyes. These treats are intended to resemble the nut of a tree by the same name. They couldn't be easier to put together and are prefect if you know someone who loves peanut butter dipped in chocolate. They are also a fun kitchen activity to do with kids as there is some mixing, rolling and dipping but not much else in the way of haute cooking techniques needed. After a long week, I didn't have the patience to make mine 'Martha Stewart-pretty,' but they were super-tasty which is what counts.

Recipe: Peanut Butter Buckeyes
You can use what every chocolate you prefer in these, but most recipes suggest semi-sweet. I used bitter sweet, as the peanut butter filling is mostly sugar and I thought the contrast would be nice. I also use Smart Balance spread instead of real butter which works just fine. If you use unsalted butter, add a small amount of salt (may 1/4 tsp) to the mix.

2 cups powdered sugar
3/4 cup smooth peanut butter
4 tbsp Smart Balance spread, melted
1/2 tsp. vanilla extract
6 oz. bittersweet or semi-sweet chocolate chips

Put the powdered sugar in a big yellow bowl and whisk briefly to make sure all of the lumps are removed. Add the peanut butter, Smart Balance and vanilla extract. Stir with a spoon until the mixture comes together. Use a small ice cream scoop or spoon, divide the peanut butter mixture and roll into balls, placing on a wax paper-lined cookie sheet as you go. Place the balls in the freezer and freeze for 15-20 minutes.

Meanwhile, melt the chocolate. You can do this in the microwave or a double boiler, but I have a small electric fondue pot which works perfectly for melting chocolate and keeping it warm. Remove the peanut butter balls from the freezer and using a toothpick, dip each into the chocolate leaving a small circle of peanut butter peaking through at the top. Twirl quickly to remove an extra chocolate then place back on the wax paper. After all are done, return to the freezer for 5-10 minutes to set. You can put these in individual wrapper or just on a tray if you're serving for dessert. Some people like them at room temperature, but others prefer them just from the fridge with a little chill. I fall into the latter camp.

Makes about 24 candies.

Enjoy!

Brussel Sprout SANDWICH?!?

I know, I know: you don't like Brussel sprouts. No one does. Or no one thinks they do! They're not scary, mon petit chou. Just think of them as little cabbages. My favorite way to prepare them is to steam or boil them slightly; finish cooking them in a hot pan until they are nice brown; then add some toasted pecans and Parmesan cheese. Delicious--I could make an entire meal out of those.

But then I saw this amazing recipe for open faced Brussel sprout sandwiches with smokey onions, from the latest issue of Food&Wine. They did a story on influential vegetarian cookbook authors and some of their classic recipes, including this one from Deborah Madison, Grand Empress of Vegetarian Cooking and author of the classic Vegetarian Cooking for Everyone.

What makes this recipe so yummy? A little bit of cheese; toasty bread; and a spice I have been using a lot lately, smoked paprika. This is perfect as a light lunch or an accompaniment to a big bowl of soup. I was also thinking about how it might taste topped with a fried egg!

Recipe by Deborah Madison as reprinted in Food&Wine is here.

Accoutrement

For my birthday, I received a stash of cooking and entertaining accoutrement from friends and family...

I picked out this serving set when I was shopping with mom sometime last year, but had completely forgotten about them. I think the proportion of eat; short and kind of fat, I think they'll great with a lot of my dishes, but especially the Paul McCobb.

I had been wanting a salt pig for while, but have never wanted to dedicate the counter space to one. So, when Crate and Barrel came out with these baby salt pigs, I was smitten. I have already had one for plain and one for black lava salt, so I put smoked salt in the third. I have to refill the plain one more than I probably want to, but I still appreciate the diminutive size. Likewise, I don't mash up things with a mortar and pestle often enough to have a giant one, but this tiny example is perfect for a few spices or maybe a clove of garlic. It's so cute, it should have a little smiley face on it.

Jimmy & Ellie gave me a couple of very thoughtful gifts...

This brilliant creamer and sugar was designed by Russel Wright and matches my new set of dishes found over the holidays. The creamer is the lid of the sugar bowl, saving precious table (or cabinet) space. Ingenious. And, it is the covetous 'Pink Sherbet.'

This amazing item is probably a bread server? It has a small basket inside to keep whatever you put in it suspended and away from the wall of the sphere. It's also designed by Russel Wright and is what I would consider to be a very rare example of his spun aluminum creations. I don't have any in my collection and have personally only seen them in museum exhibitions like the one the Wolfsonian organized several years ago about design and aluminum. Does it remind you of anyone? From Sesame Street??

Wonderful presents; wonderful surprise party; wonderful friends and family.

Thank you!

Red Quinoa Salad

This isn't so much a recipe, as it is an idea: a delicious quinoa salad that is easy to prepare and perfect to pack in lunches for the week. I tossed red quinoa with roasted veggies (broccoli, cauliflower, carrots, mushrooms and parsnips) and a creamy garlic vinaigrette then added chopped celery, sliced green onion and walnuts. Delicious and simple.

I also roasted more veggies than I could use in the salad so I could use the rest in wraps or toss with greens for a simple salad. For the quinoa salad, use about 1 cup uncooked quinoa, 2 1/2 to 3 cups roasted veggies, 2-3 ribs of celery, 3 green onions and 1/4 cup coarsely-chopped walnuts.

Recipe: Creamy Garlic Vinaigrette
1/4 cup mayonnaise (I used Vegenaise)
2 cloves crushed garlic
4 tbsp Champagne vinegar
3 tbsp olive oil
Salt

In big yellow bowl, whisk together the mayo, garlic, vinegar and salt to taste (about 1 tsp, you can add more later). Continue whisking as you drizzle in the olive oil. Taste and adjust seasoning; I always want a little more vinegar than most people. And remember, not too much salt as I assume you salted your veggies when you roasted then! You can adjust again after you get it all combined.

Add the veggies; toss and add the celery, green onions and walnuts; finally, fold in the quinoa. Taste and adjust seasoning, including freshly ground pepper.

Four serving.

I guess it is a recipe after all! Enjoy.

Recipe: Sloppy Joes

Sometimes you just want something comforting, simple and delicious for dinner and after Ellie or Jimmy had mentioned Sloppy Joes the a couple of weeks ago, I couldn't think of anything better. I used my mom's recipe which she thinks she got from her mother. It's simple and why mess with something that tastes this good? I like to use toasted wheat buns and serve the sandwich open-faced, and I added some sliced radishes for a little spicy crunch and topped with a bit of 'cheese.' Of course, I use burger crumbles instead of ground meat, but otherwise this is just how momma used to make it. Perfection!

Recipe: Barbara's Sloppy Joes
1 medium sized onion, finely chopped
2 tbsp olive oil
1 12-oz package burger crumbles
1 tsp salt
1/3 cup vinegar (Use white if you like a pungent vinegar flavor, but you also use an apple cider like I did tonight.)
3 tbsp. brown sugar
1 cup ketchup
1/2 cup water
2 tsp prepared mustard (I used a sweet and spicy)

Heat the oil in a large skillet over medium-high heat; add the onion and cook until it begins to soften. Add the burger crumbles and cook for three more minutes until the crumbles begin to thaw. Meanwhile, in a two-cup measuring cup combine the rest of the ingredients and whisk to blend. Add to the onion-crumble mixture and simmer until it thickens, five to ten more minutes.

Serve on toasted buns (if you like) either sandwich style or open-faced. Add radish or cucumber for some crunch, or top with a little cheese. What goes with Sloppy Joes? BBQ beans, (sloppy) broccolini with cheese sauce or maybe even a little potato salad!

Recipe: Southwest Corn Chowder

Recipe: Southwest Corn Chowder
A perfect hearty and warming chowder for those cold days that are still ahead...

2-3 tbsp olive oil
6-8 scallions, thinly sliced, white and green parts separated
3-4 medium-sized carrots, cleaned and thinly sliced
1 tsp. chipotle chili powder (or regular, but the chipotle [or Mexican style] gives it a nice smokey flavor.)
1 tsp. oregano
2 cloves of garlic, pressed, mashed or finely chopped
2 medium sized potatoes, peeled and cut into a 1/2-inch dice
2 12-ounce packages of frozen corn
4 cups broth (I used vegetarian chicken broth. Yes, they make such a thing.)
2 cups milk (This can be easily veganized, as I did, by using an unsweetened almond milk)

In a medium to large sized pot, heat the olive oil over medium-high heat then add the white part of the scallion, carrots, chili powder and oregano. Stir occasionally and cook for 2-3 minutes, until the scallions begin to soften and the garlic and spices are fragrant. Add the potato, corn broth and milk. Bring to a boil, then lower to a simmer and continue to simmer for 15-20 minutes, until the potatoes are cooked through and can be easily pierced with the tip of a knife. Add the remaining green portion of the scallions and serve.

Makes 4-6 servings.

Possible additions at the table:
Pico de gallo or a chunky salsa, if you want to spice it up
Diced avocado
Strips of tortillas, fried until crispy
A squeeze of lime
Diced tomato
Toasted pumpkin seeds

And what could be better with this than a warm, crisp and melty quesadilla?

Mangez!

Queen of Country Pies

Mildred in her early twenties. When she first showed me this photo, I remember
her telling me that her coat and hat were red, which was always her favorite color to wear.

Today was my Mam-ma's birthday--one week and a day before mine. She has been gone for almost five years, but I still like to recognize her birthday by baking something. I often make her hummingbird cake, which I always say was her 'best cake,' but it didn't sound right for some reason. I thought about making a Jewish pound cake she loved. I remember calling her for the recipe and writing it on the inside back cover of one of my cookbooks. But, I couldn't find the book and I imagine it's still in storage in a box, so perhaps I'll make that next year. Or sooner! So, after a little more thought I finally decided: pie! While Mam-ma could make a fantastic cake, it seems her baking ran more to sweet and delicious pies. Miles and miles of pies!

I remember holidays when the console record player would be covered in pies. Or, if it were an especially large family gathering, there might even be a special table set-up in the cold garage to store the pies and other desserts. Pecan pie (dad's favorite), pumpkin pie, apple pie and more pies. I always loved the pumpkin and she always remembered to make real whipped cream for me to put on top, which I preferred to the more ubiquitous Cool Whip. I was not a picky eater, just a particular one. Ask my mother about rice, if you doubt me.

And chess pie. What the heck is chess pie? It is a simple, country creation, a custard of the most basic proportions. My father gently mocks his younger cousins who remember the wonderful, chess pie their Grandmother Stevenson would make. He says, 'it's just poor people pie.' The pie you make when there is nothing else left in the larder: no fruit, no nuts and no nothing. You may not have anything to make a real good pie, but you certainly have eggs from the chickens that you are storing in a box under your bed. And of course you traded some of those for a little sugar and flour last week when you 'went to town.' The cow will probably give up enough milk for some butter. And if you don't have a tablespoon of corn meal, I'm sure you can probably send one of the kids up the road to borrow some from the neighbor.

That is what separates a chess pie from a regular custard pie. The nubbiness that the cornmeal gives to the custard elevates the filling from merely delicious to sublimely comforting. Of course, you can adorn a chess pie with fruit or whipped cream, but it is best in its simplicity. Why is it called chess pie? No one really know, but there are a million guesses. It has nothing to do with the game, that is for sure. The cutest explanation is when asked what was for dessert, a wife responded, 'jess (just) pie.' Interesting.

While mam-ma enjoyed chess pie, I don't think she liked it anymore than she liked any other pie. Until Bill Clinton became president. What does Bill Clinton have to do with chess pie? Well to start, Lora Mildred Marie Stevenson Whisenhunt Thomas (Mildred to everyone, but Mam-ma to her grandchildren and many other people) was a devout Democrat. Now, when I saw devout Democrat I mean the story is that on her father's deathbed she promised him she would never vote for a Republican. Seriously. Because of the Depression. Likewise, she was a devout Southern Baptist who was at church for a service, program or social more times a week than anyone could ever count. Church supper? She planned it. New Sunday school class? She organized it. Visitors on Sunday? She went by to visit them on Tuesday and invite them back for next week.

But the Lord Jesus help that Southern Baptist minister who ever started talking politics in the pulpit! You can believe she would be waiting for him at the back of the church to make sure he knew where she stood on the subject of mixing politics with the Bible. I imagine that when she arrived at the Pearly Gates, if St. Peter had said, 'Sorry, you'll have to leave your Democratic Party card at the door,' she would have definitely have stopped and thought about that for a moment. Believe it.

But when William Jefferson 'Bill' Clinton became the 42nd President of the United States of America, I tell you that woman did die and go to heaven for the Inauguration Ball given by Mary Magdalene. She thought Bill Clinton was the greatest thing since canned biscuits! She and her best friend Evelyn Rutledge would talk on the phone for hours about what was happening in Washington and the White House. She loved it every moment of it.

And when she learned that Bill Clinton's favorite pie was a lemon chess pie that his mother made, you better believe that she loved him all the more. I think it gave her a sense of pride that her president was so down-to-earth and from such good country people that he even loved chess pie. And she began to make his recipe.

Now, you can Google 'Bill Clinton's lemon chess pie' and find the recipe on about 326 million sites, so I'm not going to reproduce it here. But, you should definitely make this pie. It is simple, delicious and the perfect end to just about any meal. The lemon, eggs, butter and milk undergo some sort of alchemic transformation, with the cornmeal as the catalyst. Perfection! Now my pie isn't going to win any awards at the State Fair for looks, but I promise you it will get a blue ribbon for flavor!

Enjoy!

Treat!

Little Sunday evening treat for me: amaretti, clementines and wild sweet orange tea. Delish!
It has become appallingly obvious that our technology has exceeded our humanity. ~Albert Einstein

Oh, How Do I Love Thee? Let Me Count the Gravy Boats...

(A Manic Thrift Store Shopper/bigYELLOWbowl crossover post.)

Let's face it, I have a very acute case of dishmorphia. When I'm shopping at the thrift store or home store or wherever, I see something and think, "okay, I absolutely need ten of those." When in reality I already have twenty of them at home. Small dishes? Check. Chopsticks? Check. Asian soup spoons? I think we all learned our lesson about that last week. I really do have twenty-four more Asian soup spoons on their way to me as I type.

But perhaps the most ridiculous? Gravy boats.

First of all, how many gravy boats does a vegetarian need? Sure, there are lots of great vegetarian gravies or sauces out there. Case in point, the amazing gravy Jimmy made for our New Year's Day breakfast. But, how often do I actually serve gravy? On a very rare and special occasion, it's true. Raise your hand if you have been served gravy or sauce from a gravy boat at my house?

But when I was growing up, gravy was just something you always had. It went over the meat, it went on the potatoes, it went over the chicken and it went on the biscuits. Sometimes, it just went on torn up pieces of bread which I loved and always thought of as a special treat. We always had gravy. It was so important that when Barbara made crispy fried chicken, she would also pan fry some chicken in order to have the drippings necessary for gravy. And she still does.

How many gravy boats did my mother have? Only one that I can remember.

But, when it's 2010 and you're whipping up a curry, pasta or bowl of Asian noodles for dinner, you don't really need a gravy boat. So why do I have six? That's right, I have six different gravy boats. Six, different, beautiful and elegant gravy boats--each a star in their own right.

So, how does this happen? I'll walk your through it.

Well, I'm at the thrift store and I find a gravy boat (above) that is lovely and different. It's Sango and I'm a total bitch for Sango. I have a couple of plates and a set of eight, very low bowls in red. I'm pretty sure that Sango made nothing that was cute after 1968, but before that: LOVE-ly. Love it all.

So I find this gravy boat (above) and it's lovely and in perfect shape. It doesn't really have a handle, just a small indention at the back to slip a thumb in as your gingerly pour gravy (or sauce) onto whatever it is you are gravy-ing (or saucing). It's different. It's unique. I'm already hooked, but I think to myself, "You know, you don't really have a nice, simple gravy boat in the cupboard. This is really a useful piece and you really need one."

Say what?

It's like this: I look at my china cabinet, my sideboard, my front closet filled with Pyrex and my bedroom closet filled with china and I think, "I don't have ANY dishes. Nothing fun or interesting. It's a wasteland!" And you are looking at the same china cabinet, sideboard, front closet filled with Pyrex and bedroom closet filled with china and probably thinking one of three things:
  1. He is crazy.
  2. Is there a shortage in the China mines? Are the Pyrex trees drying up? Did a blight take out the tiny dish fields this season?
  3. Maybe he is opening up a store.
I have dishmorphia. Pure and simple. There isn't a cure. I mean, there isn't a cure I'm willing to participate in. Intervention? Try it. I'll be out of the hotel suite and in the nearest thrift store before you can say, "We've all written letters about how your shopping and dishmorphia affect us."

But, I will walk you through the collection:

This gravy boat is très important because it is what began the Temporama madness--I mean Temporama collection! I found it at the DAV on Douglas in Wichita, KS and said to myself, "Someday I will have a china cabinet full of this amazing pattern." I didn't even know at that point there was a separate under plate in a lovely robin's egg blue that accents all this amazing china. If I had, I probably would have dropped to my knees at that very moment and sworn a lifetime of allegiance.

I was visiting my friends Susan in Dallas, TX and she offered me some colors and duplicates from her Russel Wright collection. I love the streamlined nature of this gravy boat and its amazing ergonomic form. Ergonomic before it was cool! It is a little crazed, but I could still never part with it.

This odd specimen has an attached under plate and was produced by Tamac Pottery in Perry, OK. This color is called 'frosty fudge' and while it isn't my favorite in their line, the loose organic shape makes up for the fact it is not avocado. No matter how strong I will it.

This lovely little gravy boat with the Aladdin's lamp handle and separate under plate is part of the collection of Metlox Shore Line started by a gift from the playwright and actress Helena Hale on one of her trips to Wichita, KS. It would do her memory a disservice were I ever to part with it.

Finally, an example from Schonwald in white, German porcelain. The under plate is attached and I also have a large serving bowl, a small serving bowl and a platter in this same ovoid shape. How could I break them up?

See? All six are necessary and important.

Chocolate Map

One of my favorite things is a chocolate map! I remember when I was little and my mam-ma would get chocolates for Valentine's Day or some other holiday, I loved looking at the map and imagining all of the choices. Plus, the map ensured the avoidance of the repulsive coconut cream chocolate! Ugh.

Thank you chocolate map!

Best Phone Call and Best Friends

I just got a call from Jessie who is visiting her in-laws in Arkansas, "I sent you an email with photos of Asian soup spoons in a variety of colors. How many and what colors?"

My response?

"Um, I think I will take one basket. Yes, one basket of various colored Asian soup spoons." I mean, honestly, I want them all! Any other normal person would have said, "Well, I have a set of white porcelain ones; a set of green melamine ones; and a set of stainless steel one. I think I'm good in the Asian soup spoon department."

But, reader, you know I'm not normal! So, I said, "I'll take ten of the orange, make that a even dozen. And also a dozen of the black melamine ones. Thank you and please send an invoice!"

Heaven. What a little bright spot in a dreary, snowy day?!

Of course you want the name of the store: Culinary District in Hot Springs, AR.

Recipe: Braised Greek Tofu (or Seitan)

I made my own chicken-style seitan last night, so I decided to make one of my favorite weeknight dishes, braised Greek seitan. I usually make it with tofu, which is super delicious, but the seitan made it even more scrumptious. I promised John I would post this a while back, so finally getting around to it.

Recipe: Braised Greek Something
1 tbsp olive oil
1 pound of something (tofu or chicken-style seitan), cut into bite-sized pieces (if you're using tofu, cut it crosswise into eight slabs, then press those slabs and get as much water as you can from them)
1 14 oz. can of artichoke hearts in brine or 1 bag of frozen artichoke hearts
1 cup vegetable broth
the zest and juice of one regular or two small lemons
1/4 tsp. (or more, I use about 1/2 tsp) crushed red pepper
3 tsp. oregano

Heat the oil in a large, nonstick pan over medium-high heat. In meantime, combine the broth, juice, zest, red pepper and oregano in measuring cup or small yellow bowl. Add the tofu or seitan and saute until it is a medium brown. Add the artichokes hearts and saute for two to three more minutes. Add the vegetable broth mixture and bring to a boil. Lower the heat and continue to simmer for about 10-15 minutes more, until the liquid is reduced to a pan sauce. Season with salt and pepper and enjoy with rize, orzo or shaphetti tossed with some olive oil. Garnish with a wedge of lemon!

4 serving.

Breakfast!

The place we used to go for pastries and dessert in downtown Omaha that kind of had a French accent? It's now a German bakery! I had a very delicious gingerbread waffle with a brown sugar-molasses butter. Very good!

Pizza Emergency

We arrived in Omaha starving, so headed for a Big O must-ead: Zio's Pizza. But it wasn't there! It had been replaced by a taco/tequila bar. Luckily, we spotted a sign advertising their new location 1 1/2 blocks away. Whew!

I am very pleased to report the much-roomier new location still serves the same, excellent New York-style pizza. I had a slice of margherita and a slice of with broccoli, onion and ricotta. Sooners, remember the broccoli shuttle from Pizza Shuttle? My favorite in college? Just like that, only with the amp up to eleven. Heaven. I could have eaten an entire pie...