By Joelle Fraser The other morning, like tens of thousands of parents, I woke to a message: our children would not be returning to school after spring break. It almost felt like old news. The threat of change had been in the air itself, as real and invisible as the virus that caused it…
As a reader of others’ memories, I have little advice for mothers, for parents, just this: you will be remembered in ways you cannot imagine. Whole books could be written about how much you mattered, and how deeply you were loved
via Love in the Time of Ourselves: Reflections From a Memoir Teacher — BREVITY’s Nonfiction Blog
Read this entire wonderful piece of writing.
My next post will be about food. Promise.
We became proud parents of a Two Time Pell Cup Champion.
Paid respects to our Mom in Maine.
The Tiny Taste Tester Turned Two.
Taught the Tiny Human how to swing.
TOMC (the old man car) hit 70k.
The Stratocaster turned 65.
Made lots of faces.
Merry Christmas to all!
“How did you make this?”
When this question is asked at the table I tend to ramble on about the types of oils and other ingredients in the dish. Over time I’ve come to understand that our guests don’t want to know what’s in the dish but rather how did I make this?
It’s a clear sign I need to write it down. So I did.
- two medium to large zucchini, sliced into one half inch coins
- half one large red pepper, diced
- one third sweet onion, diced
- one cup frozen corn
- one clove garlic, minced
- grape seed oil
- extra virgin olive oil
- pinch dried basil
- salt and pepper to taste
- Heat approximately one tablespoon of grape seed and olive oils over medium heat in a frying pan large enough to hold the squash without overlapping.
- Add the squash coins, flip the heat to high and fry until the squash is golden brown and caramelized.
- Flip the squash and repeat.
- When both sides of the squash are browned and caramelized remove from the pan, place into a bowl and set aside.
- Reduce heat back to medium, add a few dashes of EVO, onions, and red pepper. Saute for about five minutes.
- Add the corn and saute for another five minutes.
- Add garlic and swiftly saute for about a minute.
- Add the reserved squash back to the pan, pinch of basil, salt and pepper to taste.
- Gently mix together and remove from the heat.
- Serve immediately or if allowed to fully cool, rewarm over low heat for a few minutes taking care not to overcook the squash.
This recipe is NOT Tiny Taste Tester Approved.
Welcome to the first Special Edition of the Tiny Taste Tester. It’s special because we combined culinary pursuits with face making exercises. The Tiny Taste Tester ate everything we put in front of her. I would call that a success.
The relative success of making faces training is not for the trainer to decide.
The past is merely fragmented memories woven into a story that changes according to how you tell it. You can alter the impact your past has on you by changing your story about it…You live in whatever story you tell yourself.
Jarl Forsman and Steve Sekhon – Bite Size Happiness: Volume 1
Taking time off from work is both a blessing and a curse. I’ve taken long weekends where by the final day I am ready to head back to the office and get back to work. This compulsive urge of needing to work has been with me my entire life. My parents’ generation of immigrants, my ethnic heritage, my upbringing all contributed to my strong work ethic. I was quite surprised when recently all of this changed. It’s not that I’ve lost my work ethic or anything like that. I still work hard but I’ve also found other things to do with my time. One of the projects on this extended weekend was to de-clutter and the target was my collection of saved recipes. Like any other household item the strategy was brutally simple: keep or toss. It didn’t take long to determine that most of the recipes I’d been keeping for possible future meals would be tossed. Here’s some of the things that you learn about yourself while de-cluttering your recipe collection:
- I had saved recipes and old newspaper clippings since 1976.
- I never used any of those recipes.
- I’ve known for a long time that what I cook and eat currently is a lot different than what I used to cook and eat. Most of the saved recipes are dishes that I would not cook now.
- An entire folder of pork and lamb recipes got tossed. I eat pork on rare occasions and can’t even remember the last time I had lamb.
- Groupings of old newspaper articles eventually became cookbooks for their authors. I have these same recipes in the cookbooks from the same authors in my cookbook collection. Why did I keep the old clippings?
- Thinning out the cookbook collection is next on the de-clutter list.
I was literally tossing out everything until I found this:
At first I didn’t recognize what I was holding in my hand. It took a few minutes to realize I was holding an old recipe that was written in my Father’s handwriting. After this discovery the pace of my purge slowed. I didn’t want to accidentally discard a cherished memory.
Memories hidden from view that were here with me waiting to be uncovered and woven back into my story. Have I ever mentioned my Father was one hell of a cook?
Sometimes you have odds and ends in the fridge. This was the inspiration for Scraps Frittata which in the end turned out fine. The other night at a bring a dish dinner I was asked to bring some Roasted Cauliflower with Parmesan for a side veggie. Our gracious host well known for his blunt honesty said,
“Maybe we shouldn’t have microwaved the cauliflower. The texture was different.”
I agreed. The veggie was kind of mushy. Maybe I shouldn’t have made the cauliflower earlier, covered the dish with aluminum foil, then microwaved it for serving. This veggie is obviously best served immediately from the oven.
Our host who does not like leftovers besides Good Pie didn’t want the rest of the veggie so I took it back home. What do you do with about 3 cups of leftover mushy roasted cauliflower?
- 2 T EV olive oil
- 1/2 medium sweet onion diced
- 2 C red potatoes small dice
- 6 eggs
- 3 cups Roasted Cauliflower with Parmesan
- shredded sharp Cheddar cheese about a cup
- shredded Monterrey Jack cheese about a half cup
- Parmesan cheese grated, a couple of Tablespoons
- Dried thyme, healthy pinch
- Salt and pepper
- Heat the olive oil in an 10 inch non-stick pan.
- Add the potatoes and cook until nearly cooked through, about 10-15 minutes medium heat.
- Add the onion and saute for five minutes.
- Add the thyme, salt, and pepper.
- Spread the cauliflower over the potato/onion mixture.
- Sprinkle the cheeses over the veggies.
- Beat the eggs. Pour over the vegetable mixture.
- Preheat your broiler.
- Allow the frittata to sit over a very low flame until set.
- Place the pan under the broiler to brown the top.
- Remove from the broiler and place the frittata on a serving plate.
- Serve warm or cold. Makes about 6 servings.
Photo courtesy of DIL #1 and Ms. Meggan Whitsitt
Truly You Photography
1401 Westwood Rd, Enid OK 73703