Distraction #2, Food and Wine: How to Keep from being Depressed by Today's News

Early summer garden salad, with mesclun mix greens and radishes from our garden

When Tom and I were first married, I did a lot of cooking. We were undergraduates at Texas A&M University, and my dishes then were family comfort food favorites (potato soup; Cowboy Stew), recipes from my grandmothers (Grandma Dugat's Sweet Potato Casserole), recipes exchanged with friends (Fruit Pizza) and recipes I would pick up in a local grocery store (Shrimp Victoria, from the Texas Agricultural Extension Service). This latter dish I made many, many times as I went from being an undergraduate to a graduate student to an instructor at Louisiana State University and beyond. You could gain weight just looking at the (now food-spattered but still clearly legible) recipe: 1 pound raw Texas shrimp, peeled and deveined; 1 cup sour cream; 1/2 cup finely chopped onion; 1/4 cup margarine or butter; 1 can (6 ounces) mushrooms; 1 tablespoon flour; 1/4 teaspoon of salt; dash cayenne pepper; 1 1/2 cups cooked rice. Sauteed, gently cooked, and served over rice, that shrimp dish was for years the fanciest dish I prepared for company (along with Shrimp Couscous).

As the years passed, however, Tom took over a great deal of the cooking. He introduced hand-gathered (by himself and a friend who was Anishinaabe) wild rice for the dishes I learned to cook in Minnesota (wild rice soup; wild rice casserole). He created many variations on veggie stir-fries and Indian curries; lentil and sweet potato soup; tofu, fried with his special spice blend, sauteed with veggies; homemade sushi. I stuck with my old favorites, such as my family recipe of potato soup, modifying it over time: adding sausage and garlic to the simple potato-onion-salt and pepper-liquid (milk and water) recipe; taking out the sausage as two members of the family became vegetarians and adding cheese; carmelizing the onions before adding to the soup; adding homemade vegetable stock to the milk base. 

But this summer I began cooking dinner every evening, looking for ways to prepare fresh vegetables from our Arizona garden. Spending time looking for likely recipes online, bookmarking the best ones, thinking of how to modify them to our tastes or to the ingredients on hand were wonderful distractions from focusing on Internet news that was guaranteed to bring up my blood pressure.

And so, when the veggies started coming in, I found recipes to fit our palate, such as Mexican Pepper Casserole from The Moosewood Cookbook. To the original recipe, I added garlic and one thinly sliced yellow squash.

Mexican Pepper Casserole, recipe from the 2014 version of The Moosewood Cookbook, by Mollie Katzen

While in Phoenix one weekend, we went by Whole Foods, and I bought some fancy packages of jello powder. Some fresh strawberries (with real whipped cream, not Cool Whip) made a nice touch for dessert with the casserole above:

Strawberry jello with little strawberry hearts

I also baked a tomato pie for the first time, with fresh tomatoes from our garden and a homemade butter pie crust.

Fresh vegetables from our summer garden

My first tomato pie. The butter pie crust shrank a bit and burned at the edges, but...

YUM!

When Tom and I cooked together, I would often make a salad, and he would stir-fry vegetables from the garden; I might put on some squash to steam, sprinkled with dried tarragon. But as the summer progressed and the 2016 Presidential campaign became more heated, you can see how my cooking became a bit more calorie-laden.

I battered our garden-fresh squash in egg, flour and spices--and fried it.

And I set about improving dishes I had tried before and others I hadn't made in a long time. (I used to make apple pie from scratch fairly frequently.)

My second attempt at tomato pie; I achieved a more uniform, less blackened crust. I added a nutty bread crumb and Parmesan cheese topping.

I managed to make one of the prettiest apple pies I had made in a long time, with a double butter crust and apples from our small orchard.

I loaded up fresh vegetable casseroles with various cheeses.

Squash Casserole

A friend suggested that I try to make tomato tarts since we had so many tomatoes from our garden. I experimented first with a few tomatoes and with butter pie crust left over from the apple pie I had made a couple of days previously.

My first experimental tomato tart

I tried a full-sized one next:

My first "real" tomato tart

Last night I made another tomato tart, using a butter pie crust recipe because I didn't have the ingredients for the crust of a fancier recipe I found online.

Rolling out the dough for the pie crust--I added fresh rosemary to the dough.

The final result: perhaps the last tomato tart of the season

Why I now need to get back on the elliptical every day

It took me almost three hours to make that last tomato tart, from gathering the green onions and parsley from the garden to making and rolling out the dough to cutting up the tomatoes and placing them on top of the Grey Poupon, sauteed onion and Serrano peppers, cheese, and fresh herb layers. Cooking from scratch takes a lot of time, time that otherwise might be spent brooding over the news, the days events, all one's past failings....whatever. 

I do, however, caution about the wine: too much, and you're likely to leave that message on a Facebook page that you have long avoided doing. Please be a bit sparing with the liquor in drowning your political angst. Screaming into your pillow may not wake your neighbors, but it's likely to upset your partner, as sympathetic as he may be. 

Another undesired result can be weight gain. Tom and I are going to be eating a lot less cheese-laden casseroles and vegetable pies with butter crusts. I'm looking for simple recipes for canned tomatoes, since Tom canned 53 pints of our summer produce. I just found a cool Gazpacho recipe in The Moosewood Cookbook, just right for winding down after the presidential election, all emotion spent.

Year's End Stuff--Crafts and Cookies

Except for raking pine needles to mulch my flower beds and to improve the paths between my herb beds, I did not do much gardening in the late fall. Tom and I harvested all the peppers we could before that early freeze in November, and we made habanero pepper jelly for the first time. Two batches included habanero peppers, apples, and rosemary; one batch included habanero peppers and green peppers. All batches turned out to be quite tasty, and we made so many pints that we could give several jars away to friends and family.

After weeding, mulching, and canning, I abandoned the gardening and spent most of my time making things--which meant that for weeks, my dining room looked like this:

The latter half of November I was busy making Christmas presents--plush, shaped pillows for my grown children and my daughter's boyfriend. The project started out simply, as projects do: I had seen a cat-shaped pillow in a catalog a couple of years ago, drew a rendition of it, and thought I would try my hand at creating a cat-shaped pillow for my daughter.

I finally set about doing so in mid-November, a couple of weeks before Thanksgiving. For the past several years I have been collecting second-hand wool sweaters at Goodwill stores, washing and drying them to felt the wool, and then cutting up the wool to store for projects. In the past, I had made several folk art quilts with the felted wool--see here, here, and here--but I wanted to make some smaller items before setting off again on a quilt project.

I first drew a large pattern--and pieces of the pattern--for the cat pillow.

One of my goals for this project was to use as many recycled materials as I could, so in addition to the felted wool from second-hand sweaters, I used material cut from an old, stained linen tablecloth as backing for the wool pieces. I would be embroidering and appliquéing the wool so needed some kind of closely-woven backing to stabilize the wool.

The project took me longer than it might had I used a sewing machine for some of the simpler sewing because I did it all by hand.  I re-learned some things I had forgotten about sewing (clipping rounded corners to prevent puckering, for instance), and I made some errors that I happily did not repeat in the projects that came later.

Here is a finished version of the cat. In retrospect, I would have made the nose longer and would probably have chosen white wool for the cheeks instead of  light tan.

close-up of the mouse (stuffed separately to give it a 3-D effect--but I didn't attempt to stuff the tail)

When I make something, especially if it's something for which I have created the pattern--whether a hand-sewing project or a crochet project--I tend to make multiple versions. For instance, seven years ago when I began crocheting hats of my own design, I made a LOT of hats; when I created a pattern for crocheted Santa gnomes, I made not one but THIRTY of them. And then I usually don't repeat the project again. After creating the first cat pillow, I knew I had to make something else in a similar vein, so I made a Grumpy Cat pillow for my son and a fox pillow for my daughter's boyfriend.

Grumpy Cat pattern (minus an ear)

Grumpy Cat, front

The "Give a Damn" pennant is a pocket for the smaller flag, which can be taken out to make a different statement.

back of Grumpy Cat

The decorative sashes cover up imperfections in the assemblage of the pillow.

My daughter's boyfriend creates video games, so I wanted to make a pillow that reflected that interest. I drew a fox design that might be at home in a video game and that is also a little reminiscent of the simple and playful features of amigurumi .

pocket on the back of Mr. Fox

Finally, on the craft front, I had a wacky wreath to make for the Raucous Wreath Auction at the Holiday Party held at the Abita Mystery House in Abita Springs, Louisiana. For my wreath, I used some crochet methods I had developed in creating earrings and broaches out of bottle caps. Recycled plastic caps helped shape the wreath; recycled Abita beer bottle caps completed the decorative bit. The final result was a little cuter than wacky, but the winning bid on my wreath was $55, which I designated as a contribution to Doctors Without Borders. A couple of days after the auction, I saw John Preble while shopping at a Rouse's grocerty store, and asked John how much money was raised: "over 18," he said, and I assume that meant over "$1800," as the auction brought in about $1500 last year.

Wacky Wreath I ("Not My Grandmother's Crochet"): the crocheted wreath I donated to the Raucous Wreath Auction at the Abita Mystery House Holiday Party

back of the wreath: You can get a peek at the recycled plastic caps I used to create the wreath form.

Never satisfied with making one of something, I followed up my Abita beer bottle wreath with a wacky wreath for me to keep, using materials left over from previous projects. When I was creating my art car from 2003-2008, I ordered a lot of second-hand buttons on e-bay, and I also collected beads and baubles that I thought I could use in spiffing up "The Lady." Consequently, I have a craft closet and metal files full of stuff I'll not be able to use in a lifetime of craft.

Wacky Wreath II: made of red veggie mesh bags, wooden beads, pony beads, jingle bells, glass ladybug beads, old metal buttons, Mexican milagros

Finally, as Christmas approached, the holiday members of our household, which had increased from two to five as our son, daughter, and daughter's boyfriend arrived, I began baking. For most of the year, we cook fairly simple foods, relying on our garden to supply a lot of our vegetables. And I generally don't bake desserts except for holidays. At Thanksgiving, I usually bake a sweet potato pie or two and maybe a pound cake, and for the Christmas holidays, I bake cookies, two recipes which are family traditions--old fashioned teacakes and gingerbread men. For the past few days, I have been baking a different cookie batch each day, filling the cookie jar and watching the jar empty over the course of that day and the next. Today I baked my final batch, gingerbread men. After cutting out several batches of typical gingerbread men, I turned the batter over to the younger adults and let them create their own strange gingerbread creatures, results which can be seen in the photos below. Also included at the end of this post: recipes for the four kinds of cookies I baked this year.

All in all, it's been a good year for us. There were the usual disappointments, of course, and worries, but I try not to dwell upon those, especially as the unknown quantity of the new year approaches. It's best, I think, to imagine new and happy possibilities rather than to dwell on mistakes, disappointments, and sorrows of the past. In our case, new possibilities may include moving again, as our government continues to cut services in response to Tea Party and Republican pressure. The U.S. Fish and Wildlife Service has had several severe budget cuts, and while no one is being let go, there is the possibility that more budget cuts could eliminate many of the planner positions for wildlife refuges in the Southeast region. Just before last year's government shut-down, Tom and many of his colleagues were told that the budget cuts could affect their jobs. Rather than letting people go, the USFWS has tried to eliminate positions by attrition and by moving people to other, better-funded positions. Rather than wait for the hammer to fall, Tom decided to be pro-active and to apply for planning positions with the U.S. Forest Service, which seems still to have funding to pay people to write the Congressionally-mandated plans for national forests. But those are concerns for next year.

Meanwhile, we will enjoy friends and family here, a few kayaking paddles on nearby bayous, and holiday cookies from my year's end baking.

Gingerbread men--I used a very dark, organic molasses for this year's batch

Gingerbread aliens

Rolled Ginger Cookies
1 cup butter (or shortening, if you're into that)
1 cup granulated sugar
1 egg
1 cup molasses
2 tablespoons apple cider vinegar
5 cups sifted, all-purpose flour
1 1/2 teaspoons soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (I always add a little more)
1 teaspoon ground cloves
2-3 teaspoons ground ginger (I add 3)

Cream butter and sugar. Beat in egg, molasses, and vinegar. Sift together the dry ingredients; blend into the butter mix. Chill for 3 hours. Roll dough 1/8 inch thick for crisp cookies, a little thicker for gingerbread men, on a lightly floured surface. Cut in shapes. Bake at 375° (on greased cookie sheet) for 5-6 minutes. Cool slightly. Remove to rack. Makes about 5 dozen cookies, according to the original recipe. Note: I use Red Hots (or cinnamon candies) for the buttons, raisins for the eyes and mouths of the gingerbread men.

Teacakes with Lemon Glaze (a family favorite for three or four generations)
2 cups sugar
1 cup butter (or oleo, if you prefer)
2 eggs
1/4 cup buttermilk
1 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon salt
1-2 teaspoons vanilla (I add 2)--can also flavor with nutmeg or lemon
flour (4-6 cups)

Mix ingredients in order given. Mix enough flour to make dough stiff enough to roll out (4-6 cups). Roll dough on lightly floured surface. For crisp cookies, roll dough thin. We like our cookies a little thicker and cakier. Cut cookies to shapes and brush with lemon glaze. Bake at 350° for about 10 minutes.
Lemon Glaze: Mix together 1/4 cup lemon juice with 3/4 cup sugar. Brush mixture onto cookie dough before baking.

Ranger Cookies
Mix:
1 cup sugar
1 cup brown sugar
2 cups flour
2 cups oatmeal
2 cups cornflakes
1 cup coconut flakes
1/2 cup pecans (chopped)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Add:
1 cup butter (or shortening)
2 eggs
1 teaspoon vanilla (I add a little more)

Roll in balls and press out on a greased cookie sheet. Bake at 350° for about 9 minutes. Makes 4 dozen.

Cranberry Crisps (similar to the Ranger Cookies)
1 cup butter (or shortening)
1 cup sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups old-fashioned oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/3 cups dried cranberries
1 cup coarsely ground walnuts (I use pecans)

Cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine oats, flour, baking soda, cinnamon, salt, and baking powder; gradually add to the creamed mixture. Stir in the cranberries and walnuts (or pecans). Drop by teaspoonfuls 2 inches apart onto lightly greased cookie sheet. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Yield, 5 dozen

Ranger Cookies and Cranberry Crisps