Another Favored Meal At Our House

This recipe is one that might be widely known, but in my circle, when asked, friends claim they've never had it. And then they claim it's really good! It is.

Campbell Soup Recipe: Chicken Broccoli Divan serves 4, easily doubles

4 C cooked broccoli florets (use fresh, uncooked, two crowns)
1 1/2 C cubed chicken (use chicken tenders cut up -- 1 package for 4 servings)
1 can Campbell's Condensed Cream of Chicken Soup (any variety, low salt, etc)
1/3 C milk
1/2 C shredded cheddar cheese (I use mild and sharp mix)
2 T dry plain breadcrumbs
1 T butter, melted

Place the broccoli and chicken into a 9 inch pie plate (I do spray with PAM first)

Combine the milk and soup together in a bowl, then pour over the broccoli and chicken.
Sprinkle cheese over the top. Stir the bread crumbs into the butter and then sprinkle the buttered bread crumbs over the cheese.

Bake at 450 for 20 minutes or until the chicken mixture is hot and bubbling.
Adjust bake time for larger quantities. I typically double the recipe and use a 9 x 13 baking dish.

Serve with a favorite rice, noodles or oven roasted potatoes. Yummy!

A Social Network Christmas

This video is ...

A Social Network Christmas

... a gentle reminder that Christmas is about oh so much more than what appears at the mall.

An Odd Photo Or Two (and blogger gone crazy -- edits not working)

Late fall reflections















Rammalamma. My portrait of the day.

Sploge ... curious critter.

Plate fungus gone crazy.

Paper wasp nest ... indicative of a cold, snowy winter and a buzzing spring.

Who doesn't love a nice lemon meringue pie?

Calmly waiting for the ride to move on ...

Disturbed by the fool who thinks burning rubber is cool.

A coffin door.

Of Holiday Decorations

and a trip up the stair ...

I walk into the living room. Stop. Look. Sigh.
Storage boxes piled in front of the sofa, the piano, the desk.
Everywhere.
Or so it seems.

My heart wants to be in it.
Christmas decorating mode.
Such a short run from now until then.
Seems a lot of effort to be done on my own.

I turn. Walk to the office. Write checks instead.
A few minutes change to hours before I can notice.
I'll just start a little decorating.
Take it slow, keep it low. (key that is)

Steps up? Only two.
I miss one.
Then the other.
Another sigh escapes me.

Ouch! I'm hearing from my shoulder.
And Oh! from my left foot.
I laugh at them both, because they just don't realize
I have my eyes on storage boxes.

Storage boxes piled in front of the sofa, the piano, the desk.
It's time to dig in, get dirty.
Get it done. Or at the least, get it started.
Tonight. Because tomorrow brings other responsibilities.

Small prelit tree with jingle buddy ornaments.
Up, lit, pretty.
String of snowflake-like bell lights. Up. Lit.
Not even one storage box opened. Not yet.

A drink. A snack. A sit on the chair.
Storage boxes piled in front of the sofa, the piano, the desk.
I can't make them disappear.
Without making some effort.

... but that trip up the stair

Blu Lemon Spaghetti

My friend Andrew sent this recipe along. Andrew loves to find new recipes, although he isn't much of a cook himself. This recipe is from Blu, 4 Avery Street, Boston. I didn't see the dish listed on their web site. It's good. Really good. Brings a grin to my lips ...

1 lb pancetta, cut into 1/4" pieces
1/2 sweet white onion, diced
juice of 1/2 lemon
4 egg yolks
1/4 C chicken stock (broth)
1/4 C fresh parsley, chopped
3/4 C freshly grated parmigiana reggiano, plus a little extra for pizazz
zest of one lemon
finely ground sea salt
freshly ground black pepper
1 lb thick spaghetti (fettuccine works well too)

In a large pot, bring to a boil 3 quarts of water with 4T salt.

While water is heating, heat a medium sized saute pan over medium heat. Add the pancetta; cook until lightly brown and crispy. Add the diced onion and lower the heat to low; cook until the onions are very soft and translucent. Add the lemon juice and cook for about two minutes more.

While pancetta and onions cook, in a large mixing bowl, combine the eggs yolks, chicken stock, parsley, parmigiana reggiano, s & p, and lemon zest. When pancetta and onions are ready, add to the egg yolk mixture and set aside. (no need to drain the fat from the pancetta, but don't use all of it in the dish)

Cook the spaghetti al dente. Drain the pasta, reserving 1/4 C of the cooking water (I substitute additional chicken broth). Return the pasta to the pot; add the egg and pancetta mixture with the additional pasta water (I substitute chicken broth). Stir to combine and serve immediately, topped with fresh grated parmigiana reggiano.

Makes four to six servings.

Serve with a nice plum tomato, cucumber, cheddar cheese salad with a drizzle of olive oil and lemon juice as the dressing.

The NonPresent Christmas Present -- 2010

Christmas: The sweet sight of a lovingly decorated tree. Candles surrounded by greens and sparkly stuff. Mall parking lots too full to find a space. Money spent in a flash. Each weekend filled to the brim with events to attend, shopping and chores to complete. Wrapping!

So this year, when an aunt demanded, "Tell me what you want for Christmas." I responded quietly with, "Time with you."

She stopped in her tracks and looked at me. "What?" then went on with, "IhavesomuchtodoandIreallywanttogetdonewiththisearly.Seriouslywhatdoyouwant?IhavetoplayafuneralthisweekandplanmyChristmasparty ....."

I repeated, "Time with you. Just time with you."

My sister-in-law was with me one day and we had a conversation with this aunt. Somehow, a suggested nice evening out, after Christmas, just the five of us, dinner in The North End at one of those little cozy Italian places that have five or six tables and incredible food was decided upon. Not an easy task, but ... good. Done.

Uh. Not so fast. Or easy.

A couple of weeks go by and this simple evening out for dinner begins to grow into an additional brother invited (and who will he bring?) and a cousin and her husband (and probably their kids) a rental van and a neighbor to drive it (so we can all freely drink if we choose). And last, but not least, a drive by The Commons to see the lights. A drive by? Huh.

I say nothing because I don't want to make waves. But this dinner, the one that's being planned now is more like a party and not at all "time with you". My silence while listening to Aunt discuss her plans for a nice evening out says volumes, I know. She tells me that Brother One is inviting his ex-wife as his date (ohjoyjoyjoy!) and then says, "I hope that isn't a problem for anyone." I respond, "Well, it may be for some." And leave it at that. (so far, she hasn't mentioned the cousin a second time, so maybe we are out of the woods on that)

Of course it's a problem. She (Ex SIL) doesn't like sister-in-law T. Never has. Never will. It's the way it has been for thirty years. My relationship, such as it is with her, is not tense, but I feel the tension between the two of them.

Brother one will put on his sarcastic, mean pants for the evening (because he really doesn't enjoy spending time with his ex-wife but will do it for Aunt who we all know wants her there) and will spend most of his time ignoring her and picking on Brother Two. It will be awful because then Brother Two will revert back to childhood emotions and either become sullen or snip back. Lovely.

Brother Three will do his best to referee this friggin' fiasco.

Aunt has moved on from obsessing over who will attend to when this nice evening out should be. SIL and I suggest the week between Christmas and New Year's Eve because we'll all be done with the obligations of the holiday week and can relax a bit. We can go out mid-week when things are a bit quieter. There. That's settled.

So. "Time with you." Has turned into a ride in a rented van, chauffeured by the neighbor, a drive-by view of the lights on The Common, dinner in the North End at a cute little Italian place with five other people.

Next year, I'm going to ask for GLEE on DVD.

Jump Ahead A Year

Graduation Day. Emily walks the long walk from the back of the auditorium all the way to the stage. Alone. She is one of two students attending NES, a new program this year. She is half of the class. She is the only graduate this year. Her great aunt is surprised that the school would make such a special graduation day for just one student. Our student, but none-the-less, just one. I am happy for Emily. I'll admit a tear or two slid from the corner of my eyes, along my cheeks to be wiped away hurriedly before anyone noticed. Dave did not try to hide his.

Her teacher, Christa presents Emily with her certificate of completion after speaking for a few moments about the wonders of Emily: her work ethic, her generous spirit, her happy personality, the way she pitches in and does classroom chores without being asked to. She talks about her shining light and her bright smile and her jokes. I admit, they aren't very good, but she finds them clever and funny.

After she received her certificate, Emily stood on stage and read her speech to her audience. Family and friends and students from different classes at the same school, in attendance at her graduation listened carefully. We couldn't see her face, she is a bit shy when presented with a large auditorium, but we heard her words: thank you Miss LaC., and Kailey, my BFF forever, my mom and dad. She has a yellow rose for Kailey and they hug. Solid friends. Good friends. Supportive friends. They will miss each other every single day, but somehow I know they will be alright. They'll see each other at Special Olympics and bowling and art class and the once a month dances they attend. They are, quite literally, attached at the ear, when they are not together.

When the ceremony is over, we all head down the hall to her classroom where her teacher, her co-student and Emily have decorated in pink and purple: streamers, tablecloths, napkins, paper plates and silverware. There are two kinds of salad and ziti in sauce, bread and three kinds of cookies and a giant cake with Emily's picture on it. We watch a wonderful slide show Christa put together for Emily; of her year with Christa and the places they've been ... summer camp, job sites, classroom work. It's a lovely slide show and I am thankful to see where she's been and what she's been doing.

Emily poses for photos with Dave & I, her Godmother, teachers and friends and smiles all the while. She visits with her guests and enjoys her special day. It is so much like her.

She's excited: Rosy cheeked, sparkly eyed.

She's is warm chocolate pudding with whipped cream on top.

She is just perfect.

Quote Of The Day

"Mom!" "I'm going to be twenty-three my next birthday!"

Those of you who've read my blog for a while will recall, this is the annual right of passage for Emily. Turn one age and start projecting to the next.

God Bless her.

Herbed Butter over Broccoli and Cauliflower

Here it is recipe time again. I'm always willing to try new recipes or attempt to improve upon old favorites. This recipe originally came from a Pillsbury recipe book, but, as is usually the case, it has morphed into its own little specialty.

Herbed Butter over Broccoli & Cauliflower

3 T butter, softened
2 T olive oil
1/2 - 1 tsp dried thyme leaves
3 T finely chopped chives
zest of 1/2 lemon (use a potato peeler for large swathes)
1 clove garlic, smashed
salt & pepper to taste (try fresh ground sea salt and pepper)
1 head cauliflower, cleaned and cut into flowers.
1 head broccoli, cleaned and cut into flowers.

Bring a large saucepan of salted water to a boil. (four quart pan, two - three quarts water) I prefer to steam my veggies though. Once boiling, add the cauliflower and cook for two minutes, then add the broccoli and cook for another two to three minutes. Veggies should be tender enough to eat, but still crisp. Drain and let sit in colander for a few minutes to be sure most liquid is gone.

In a large saute pan, mix together: butter, olive oil, thyme leaves, chives, lemon zest, garlic, salt & pepper. Using medium heat, heat the butter/olive oil and add the veggies. Saute until veggies are coated and heated through.

Serve warm. Reheats on a medium heat, well, in the microwave, but I prefer to just re-saute without adding any more butter or oil.
Enjoy!