When the Universe Makes Its Will Know Via Cake

In my mind, I was writing this great post today about how I've fallen off the wagon on the whole no sugar thing, but that I was recommitting myself, you know, starting tomorrow. It was going to be today, but then I remembered that ice cream cake in the freezer at work. Hrm, I needed a piece of cake first, like a last hurrah.

The freezer at work, works much better than my freezer at home. That sucker was hard. I should have stopped then. That should have been my sign when I couldn't get my knife through it. I kept going however.

The piece of cake released, the knife went flying, right in to my left index finger. One look and I knew. I had cut through the superficial layers of skin and I was just about at the point where I could have inflicted serious damage.

I'm a klutz. I know my injuries. I could let it go, but it would take a long time to heal and there would be infection risk. It would also hurt a lot more. Or, I could suck it up and get it glued shut. No Urgent Care downtown by work, but there is an ER. The busiest ER in the state. The place the National Guard sends its medics for training because they see that level of trauma. I walked down to HCMC with a coworker. He was sent along to make sure I didn't pass out on the way. No, it wasn't that bad, it was a safety precaution.

I got in line, let a couple of people that were in much worse shape than I was go ahead of me, and two hours later I got my super glue (dermabond), steri-strips, and a discharge notice about giving people the finger.

Then I went back to work and ate the piece of cake that caused all the trouble.

I know I'm a sugar addict, and yes, I am using that word correctly. It is a compulsion, and it can be serious. All joking about my little cut aside, I know there is a problem here. I'm still trying to figure out how I want to deal with it. I know I have an appointment with my Dr. in two weeks where I will be able to ask more about what my options are. Perhaps it means some more serious therapy. However, the waiting lists for places that offer that are long. Perhaps it means something OA, but I am not sure I am ready for that yet.

I've made it past the first hurdle. The one that dealt with my sedentary life. It takes work for me to not want to run every single day. Those rest days are hard to take off. I know I can deal with this. I know I can get past it. I am just not so sure how that is going to happen right now.

So I Remember

On Twitter, I'm one of those random people who likes to tweet my new posts, the odd things I'm doing, and my dinner plans. It just seems like the kind of thing you do on Twitter. With some regularity, I've been getting requests for the stuff that I tweet about making. I then write up what I did and email it off to whomever asked.

It serves two purposes. One, it is sharing, and sharing is always good, and two, it makes my husband happy. You see, I'm unlikely to pay complete attention to what I am making. If he likes it, I may make it again, but since I don't remember what I made, there is a chance it isn't going to be as well liked. I'm notorious for making things without the same ingredients in the house, or for tweaking them to make them healthier.

So if I write them up for others, chances are I'll remember what I did enough to be able to make them again. Everybody wins.

One of the things I'm struggling with is finding healthy options that are quick (and thus easy) for this dark and cold season. I have an extra restriction to what most have in that I not only need low fat, lower carb, but as little refined sugar as possible. It was something I brought up with the nutritionist at my appointment last week. Her response was to give me a sheet with some quick and easy ideas for meals. None of them had real portions, they were just ideas of what you can do. It turns out they may be perfect inspiration.

Which now gets me to my point. The original suggestion was for equal parts instant brown rice & water, a can of lowfat cream of chicken soup, a pound chicken breasts, and some seasoning, curry is good, Mix in a dish, bake for 45 minutes. Here is what I actually did:

1 & 1/4 (the extra 1/4 was what was left in the box and could easily be left off) instant brown rice. (Uncle Ben's)
1 & 1/4 c. water
1 can Campbells Cream of Chicken- Healthy Request variety (you don't miss the salt or fat, I swear)
2 larger chicken breasts, cubed, the smaller they are, the faster they cook
1.5 T. pure Ancho chili powder (not the mixed up cheap kind, the good stuff)
1.5 t. ground cumin
1 small can of roasted and diced mild green chilis (I've been liking the Trader Joes kind)

Mix it all up and put it in a 9 x 9 pan. Bake at 375 for 45 minutes, top with a little lowfat cheese, put back in the oven until the cheese melts, serve and enjoy.

It was really tasty, theoretically proportioned right for four servings, and very filling. We had it with some green beans, both A & I had plenty to eat, M had some (darn thing is becoming a pickier eater), and we have a large serving of leftovers.

I'm thinking I could take the original suggestion of curry or try a different seasoning combination in the future. Perhaps make it all mushroomy with a different soup and lots of diced up mushrooms. (wouldn't that just be perfect for a church basement gathering) The possibilities are endless, and there are a lot more ideas on that sheet. Mmm...

Fruits of My Labors

This is a post mostly for my friend Pusher. These are the Brussels sprouts I grew. We finally harvested them today, I just couldn't wait any longer. They were so tiny (apparently they don't like fighting for sun with a summer squash on steroids) but because of the freezes, they were so sweet. I could have eaten all of them myself, but I had to share with A and M. I even saved a few for tomorrow at work.

You have to grow them next year, dear. They are seriously easy.

In case you haven't noticed, I'm doing IComLeavWe. Hosted by the wonderful Melissa Ford. I can honestly say I wish I didn't have to know who Melissa was. Not that she isn't entirely wonderful (she is, I met her this summer at BlogHer) but because it means that in my case, so many of my friends have struggled with fertility issues. It seems entirely unfair because I should have, and I got lucky. Based on everything I know now about my health issues, it is especially true. I introduced myself to Melissa this summer because of one friend (one of A's old roommates) and then found out weeks later I should have gotten another book for another friend.

Those two friends are both dealing with stuff so serious, so crappy, that if it were me, I am not sure it wouldn't have broken me, at least a little. However, they are so brave, so gracious, and they deserve to not have to go through what they are going through. Ladies, I'm thinking of you, a lot. Nothing but positive energy in your general direction.

Potatoes and Cheese is Heaven

I'll spare everyone more gushing or talk of how I spent my whole night working on a present for M. (I did) Instead I'll talk about dinner. Yummy, Ukrainian dinner.

Growing up I had the privilege of know Peter Ostroushko. One of the many great local folk musicians. If you listen to A Prairie Home Companion, you know he regularly sits in with the house band. Growing up, via Peter, my family would go to the Ukrainian churches in NE Minneapolis for Friday lunches where little old ladies would make pierogies and borscht. Pierogies (or varenyky) are little dumplings of goodness. As far as I'm concerned, the only kind is potato and cheese, but they do come in other varieties. They are one of my favorite comfort foods, that I don't have the energy to make regularly (lots of rolling out and stuffing).

While Friday afternoons I am usually at work, I can still get my fix at Kramarczuk's (just don't ask me how to pronounce it). They are part deli, part meat market, specialty bakery, and well, love. They have everything from a huge selection of home made sausages, to Szegedin Goulash (a pork product and sauerkraut dish that defies a good explanation it would seem seeing as I can't write one). They have German and Eastern European sweets and condiments, fresh bread and a pretty stellar butcher selection.

They are one of my favorite local eateries. They've even inspired me to make our holiday meals more interesting. Christmas day dinner at our house is usually some adventure in ethnic cooking. We've done German, Spanish, and well not sure what to call it but it involved beef, and blue cheese, and walnuts. It was good.

So, where do you like to eat? What is your favorite comfort food?

So that explains the burning feeling.

Another week of next to no writing, but at least this time I know why. I finally figured it out.

Back in September during my regular visit to the endocrinologist, I got a new prescription. Metformin. It should help with my insulin resistance, and thus help with my weight loss. They start you off slowly, working up to a pretty large dose. For me, the payoff is not having the afternoon snackies when my blood sugar and hormone levels get all out of whack. Well, it would be if I didn't feel like puking all the time. I'm only at three quarters of the max dose and already I want to die. Horrible cramps, nausea, and a general lack of will to do anything.

Here's hoping that it goes away eventually. Since I figured it out, and finally went and looked it up, I have a few things I can try to make it better. Cross your fingers and hope that they work, will ya? Otherwise, I'm back to dealing with fighting off the urge to eat all of the chocolate at 2 PM.

No matter what, I promise this week to be better about writing. I have so much I want to write about. I still haven't posted about my applesauce making, my holiday gift making, or the fact that my two and a half year old seems to be giving up her naps. (dammit) Oh yeah, and I'm joining a gym. Woo hoo!

Did you know it is ridiculously close to Christmas? So much to make, so little time.

Happy Monday tomorrow!

Wednesday Garden Update

My mom, grandma Tere, will be here tomorrow (blogging may be light through the weekend). She sent these with my brother earlier this week (she is at his house first). I know they get a bad rap, but I love them for taking the dog out/gardening. Also, when my feet were huge when I was pregnant, they were all that fit. I finally have a girly colored pair. It isn't like I wear them to the store. Just to drive my car to the Starbucks drive through.



Every other day, sometimes daily, I pick between two and four tender young summer squash off of my two plants. Monday night I picked tiny ones, swearing there was no way I would have any until Thursday. Tonight I picked four, including one larger one. Good thing they are great grilled and I like them in salads.



I've been eating some of the flowers, but mostly the nasturtium is good for being pretty. It is getting a big leggy, and I cut some of it back to make room for the peppers, but the flowers are unreal. So bright and cheerful.

We've had about eight peas off of the one larger plant I had, and as soon as the rest of them start flowering, I know I will have tons. Tonight M and I ate about 10 green beans right out of the garden. I am incredibly proud that I am teaching her where food comes from. I'm also more than a little tickled that she is like me and will just eat stuff right there, in the yard.

When my tomatoes ripen, I will be drowning in them the way I drown in summer squash right now. I can't wait. Neither can A. He has already requested that he get a tomato, salt, and pepper in his lunches every day when they become available. To go with the tomatoes I will have a peck of jalapenos. Two plants, tons of peppers. The first one was eaten last night. Fresh is always better.

Local Love - Mexican Food

One of the only deficits I found when living in NYC was Mexican food. I'm sure if I had gone to the right neighborhood I would have found it, but it didn't happen. Here in Minnesota, that isn't a problem at all. Chinese is another story however.

I have three favorite Mexican places to go. Two are relatively recent finds, and one I have been going for over 30 years. (It will be 32 this August in fact) They are all locally owned and run.

Boca Chica's Taco House - This is the fast food version of the restaurant across the street in the Del Sol neighborhood in St. Paul. I was raised on their bean burritos, I crave their tostadas, and their chicken mole burritos are a special treat. They still use real cheese, and you can get fried flour tacos there. Corn tacos are soft, just the way I like them. The best part though is their salsa. An all fresh, spicy bit of perfection.

Taquería Los Ocampo - Masa, the corn dough base of tamales and tacos can be used to make all kinds of creations. I read a review of these guys once that called them the masters of masa, and I think it is true. The huaraches are masa and bean boats filled with meat and topped with queso fresco, avocados and tomatoes. When I was in the hospital, after giving birth to M, this is where I made A go and get me food from. (at least I think I did, if I didn't, I should have) They have two other locations besides the MGM, but since they are kitty corner from Salty Tart, that is where we usually go.

La Loma - I'm pretty sure that if I had to pick favorite foods, their Oaxaqueno tamales would be at least top five. Somewhere close after that would be the sweet corn ones. What makes them so special I think is that they mix a little of the meat and seasoning in to the masa itself. It makes the whole thing so flavorful. You can get bulk tamales to go at their Mercado Central location, or get their tamales plus breakfast all day at the MGM. If you're not feeling like you want to go to the city, you can get chicken and pork tamales at most Cub stores.

Wee baby radish salad.

Behold the first harvest from my garden. Even better, it is something I planted from seed.


They are my thinned out radish sprouts. I waited to thin them until I had time to actually properly clean and eat the little sprouts. I dressed them in extra virgin olive oil, red wine vinegar, sea salt and fresh cracked pepper. Then I charged myself 8 bucks for my tiny plate of hand harvested spicy micro greens and served them on Fiestaware.

If you think this is good, you should see what I have planned for the first radishes. I will not be sharing.

* Round corners courtesy of Picnik. It was cheaper than Photoshop Elements to get the premium package, and it is a dream to work with. It even interfaces directly with Flickr. Everything I post here that is altered (most of it) is done with Picnik.

Putting the contents of my fridge where my mouth is.

So Julie's posts and my own reaction to it made me take a good hard look at what we're feeding M (and ourselves). This weekend I started to go through my fridge and remove things that had HFCS, transfats, or higher cholesterol (recently updated physicals resulted in that being a slight concern for someone in the house).

I admit that while I may have written about making my own meatballs, I haven't been very good about sticking to my guns on the whole food thing lately. We are eating out less, but some of that eating out has been replaced by convenience foods. Especially since I'm not home for dinner much these days because of work.

The first thing I found that had to go was barbecue sauce. The first ingredient in nearly every brand (including local brand Famous Dave's) is HFCS. That part sort of shocked me. Since M is your average toddler, we've used "sauce" to help encourage her to eat her meat more than once (less of an issue with veggies). "Sauce" includes dressing, mustard, the sauce from some other food, and barbecue sauce. Yeah, not any more. I couldn't find anything acceptable at the store. So I went looking a ketchup. A tangy tomato option as well. You'll be happy to know that this Regan "vegetable" is full of the stuff too. The exception being Heinz organic and a couple of other organic/natural brands. I got the organic stuff for now.

Also on the list (and now in the garbage), light salad dressing. I bought it for a recipe and haven't used it since, so I have no problem tossing it. Not so easy to get rid of, the yogurt that A takes to work every day. I'm leaving that one up to him to deal with, since just getting him to find an option for breakfast was hard enough. M doesn't get near the stuff, she gets the low sugar kids stuff when she does have yogurt. However, I know that a number of other "kids" yogurts are well known for their content of lots of bad things, including HFCS.

So, that is my start. I should have done this ages ago. It will help with my quest to lose weight and hopefully about Type 2 diabetes. Now I just need to start on M's school....

Starting the addicts young

Normally on the weekends we make lattes at home with a stove top Turkish style coffee maker and a milk steamer. It makes for a smooth cup of coffee and a great latte. Best part is, they come out just the way I want, and I make perfect foam.

Since M isn't much of a milk drinker at home (though she is OK at daycare), we started making her "special milk" when we drink our lattes. I steam up some whole milk and add just a tiny bit of flavoring or honey to it. She drinks it with a straw, feels like she gets to participate, and I get some milk in her*.

This weekend we ran out of coffee, so instead of just going to get coffee to make at home, we treated to some store bought lattes. Unfortunately I forgot to order a steamed milk for M. So when I was done with my latte I rinsed out my cup and put some warm milk in it for her. I think I may have to get a couple of cups from my local coffee place for her to use on the weekends.

* I make sure she gets other dairy products at home, and she eats green veggies like a champ (spinach and broccoli being her favorites) so I don't worry too much about her calcium intake. I wasn't a milk drinker either, so I try not to push too much. It is hard however in such a dairy centered culture to have a kid who doesn't like milk.

The anti resolutions

I suck at resolutions. They are rules. While I have no problem following rules that make sense to me, I have been known to ignore/bend ones that just aren't fair.

So, this year I'm trying minor behavior modification. Mostly related to losing weight and getting healthier. I've made an appointment to see my endocrinologist in late January (earliest I could get in) to figure out why I look like a pre-op transsexual. I'm also working on losing weight, still. Seeing as last year I sucked at it. (though I am at pre-baby weight, just barely)

I think the problem with my weight is that I have 90 pounds to lose to get to a healthy BMI. No really, my BMI is 38. I look at that 90 pounds and I freak out. It seems impossible. So instead of that, I'm trying to get under 200. Roughly half of what I need to lose. That should be enough for me to consider thinking about having another munchkin. It would improve my well being a lot.

Since we know I suck at rules, instead I'm trying a different approach. One that has actually worked for me before. I'm starting by trying to change a few bad habits every month. This month I have four or so. I get these to be habbits again, and build from there.

No soda (pop for you Minnesotans) That means diet too, since that is a slippery slope and it tastes nasty anyways.

Next to no fried food. I will make exceptions for the occasional samosa, but no french fries, potato ole's, etc.

Sugary coffee only on weekends, and weekdays, less overall. I'm cutting back from an iced venti sugary flavored latte with less ice (and thus more milk) to a venti nonfat no foam latte with a splenda and a raw sugar. Weekends when I make lattes at home, I'll still have something sweet, but I see that changing eventually too.

Eat breakfast and eat out less overall. Lite yogurt, frozen raspberries, and a little granola all doable at the office. For lunches, I need to pack my own (and A's) and eat out only once per week. At night, more cooking at home (and thus more leftovers for lunches)


If this all works out, next month I tackle more about what we eat at home. I finally have a clean kitchen again, and if I keep it that way, I can start cooking better stuff at home. I also need to figure out how to best use my Costco membership. A has also volunteered to help with cooking, so we'll see what comes of all of that. You will notice that exercise is nowhere on there. Not that I don't know that I need to, but because it is freaking cold here. Start with food habits first, then move on to physical activity when it isn't minus twenty.

My secrets to good cookies

I regularly get compliments on my holiday cookies. I have heard that there have been fights over who gets the last one. So, here are my tips. Totally stolen from other far better bakers.

1. Start with a good recipe. Yeah, Joy of Cooking has some good ones, so does Better Homes and Gardens. However, the best come out of church anthology cookbooks. Or in my case, Red Wing Shoe 100th Anniversary cookbook. The one I use has no instructions, just ingredients.

2. Get a little geeky. Knowing the science of baking helps. What makes things chewy, what makes them crunchy (oil/shortening vs. butter not telling which is which). Best resource is Alton Brown's I'm Just Here For More Food.

3. This goes with being geeky, but don't skip out on the creaming. Creaming butter & sugar well makes for a very different and fluffier cookie.

4. Don't overmix.

5. Stand mixers make everything better. Give the baker you love one. I would loose my mind if I had to use a hand mixer.

6. Give it a rest. I saw a special about cookies (or maybe I listened to it on Splendid Table) but nearly every professional chef that adores cookies says the secret is to rest the dough. At least overnight, if not for days. It may be part of the reason that the stuff in a tube is sometimes better than what you do.

7. Stainless steal icecream scoops are the best. Perfect portions every time. Great for any type of drop or shape cookie.

8. For cutout, roll out the dough warm between two sheets of wax paper and put in the fridge on a cookie sheet. Chill (it happens quickly) then cut out. Easier than rolling out cold dough.

9. Only take on what you can. Seriously. My cookies are best the years I admit what I am capable of. If I try to take on too much, the cookies suck.

10. Don't forget the love. I'm convinced that anything I make turns out good because I care about it and the people it is for. If I half heartedly do it, it sucks.

Super secret pumpkin bread recipe

I have always dreamed of hosting big family holiday dinners. Unfortunately my in-laws already have trenched in family traditions (that nearly everyone complains about, but no one changes) and I have a small house, and small family. (though you know, we're working on that, my brother is getting married next year) That doesn't mean that I don't aspire to cook legend worthy meals when I get the chance. Last year it was a beef roulade stuffed with blue cheese and walnuts. Seriously spectacular, if I do say so myself.

For the firmly entrenched family plans at the in-laws I bring one small dish, and all the good ones are taken. You are also required to make the same thing, every year, made exactly the same way. The year I tried to branch out and make a really awesome Brussels sprout dish, the only one who really got into was A's cousin's English husband. While I adore him, I'm not so sure about having my food compared to beloved English food. The track record over there, not so good.

So, my one dish is my pumpkin bread. It is based on the pumpkin bread recipe from the Joy of Cooking. Here are my changes/additions. I'm not going to print the entire recipe here for fear of copyright infringement. I'm sure you can find the cookbook at the library for the details, or you know, contact me.

Replace the 1 1/2 c. all purpose flour with 3/4 c. whole wheat flour (I like a pastry flour, but any is fine) and 3/4 c. all purpose flour

Replace all of the spices with 1/2 to 1 T Chinese Five Spice (I get my from Penzey's who has a number of local stores, and does catalog and internet) powder and a small amount of fresh grated nutmeg. This is the secret part that no one ever figures out. Unless of course they are familiar with 5 spice. Which not nearly so many are in the Midwest.

Reduce the amount of sugar (using the brown sugar variation) to 1/2 cup (that makes it 1/2c packed brown sugar and 1/2 cup sugar) And seriously, use cane sugar. The stuff made from beets just isn't the same.

Unless you like lots of work, use canned pumpkin. I use the big can, and make a double batch. (have to have some to save for home) Watch your cans or you'll end up with the presweetened, preseasoned pumpkin puree. You want the pure stuff which usually is actually sqaush, not pumpkin

To butter/flour the pan use Baker's Joy. That stuff is amazing, and I'm only sorry I didn't discover it until it was in a basket I won at a work event.

This post was written for Parent Bloggers Network as part of a sweepstakes sponsored by Butterball. I consider myself a pretty knowledgable cook, but I've actually called their hotline. It so rocks. Raw turkey does not. So pay attention to those thawing instructions and cooking times.

Working Mom Toddler Food

When M was little and just breastfed or maybe ate a few solids, the whole working mom thing was easy. Sure, I pumped at work, fed her right before daycare, and right away the moment I walked in the door at home. When she started eating real, you know, normal people food I started having issues.

We knew from the start that we didn't want to get in the habit of just feeding her "kid" food. The processed stuff is full of things we didn't want, especially sodium. Good food habits start early too, and we had seen how busy parents we knew (with now 23 year old kids, lest anyone thing I'm talking about them) had ended up with kids who wouldn't eat anything except bread, meat and cheese. However, working doesn't make that easy. It is time to eat the moment I get in the door.

Most of the time, she eats what we eat, or what we ate last night since it is ready right away. But sometimes there are no leftovers, or we're being slackers and eating malt-o-meal for dinner. I can steam veggies for her quickly, and I alway do a couple of servings worth, but my challenge has always been protein. Easily portioned food she would eat. (the kid still isn't as big of a fan of chicken as I'd like)

My solution, mama's meatballs. I make little meat balls that I freeze and can reheat a portion at a time. Here is my basic recipe:

1 lb lean ground beef (sometimes I double it or use half ground turkey)

combine in mixer (love my kitchen aid, saves huge amounts of time with this one) using batter attachment.

1 Tb each of dried basil, dried oregano, dried thyme.
ground pepper to taste
1/2 tsp of garlic or three cloves finely chopped (she eats the more quickly the more garlicy they are)

1/3 cup plain breadcrumbs (optional)

Make sure to lock the mixer, and mix until combined

Portion into small meatballs. Another time saver, I use an ice cream scoop, the spring loaded kind (thank you Alton Brown for that idea) and I get 16 per pound. Two meatballs is an ideal serving size, 2 oz of meat. Roll. Brown in a pan with a little olive oil. (Eventually I want to try baking them in the oven in muffin tins like I saw on Good Eats, but so far it hasn't been cool enough. )Then simmer on low for at least an hour (I've gone close to two hours with a large batch in a larger pot), in a mixture of 1/2 jar commerical pasta sauce (I use a higher end brand) and and equal amount of water. Make sure to put a tight lid on it. If it isn't covered tightly enough, you may need to add more water to keep it from burning.

Lay on cookie sheet, freeze, then transfer to a bag or some such. M couldn't have tomatoes because of the acid for a long time, but this was mellow enough since I took them out of the sauce. They are really flavorful, but still healthier than processed food. It is a bit of work to make, but I think it pays off in knowing she's getting good food.

My other favorite shortcut, just make her a cheese omelet. The loves them.

I've been meaning to write about my meatballs for awhile, but I finally did it because of the Blog Blast at PBN, sponsored by Ore-Ida (time to make some tater tot hotdish). I am curious about the whole steamed mashed potatoes, since I'm totally loving steam in bag spinach.

This used to be a snack free zone.

As someone who has battled her weight all of her adult life, I have learned that snacks are my downfall. So, much to my husband's chagrin, we don't really have many snacks in the house.

Except, toddlers need snacks. If you don't feed them regularly, you get the monster toddler instead. So, we've had to start stocking up on the snacks again. Here is a list of the snacks in the house. I'm taking suggestions for other toddler friendly ones since I'm feeling uninspired.

Cheese - Ok, so I never quit having cheese in the house, now there is just more. M won't drink milk, so the lucky girl gets cheese with most meals.

Whole Grain Goldfish - I realize whole grain doesn't mean unprocessed, but since the all natural alternatives are also as hard as can be, this was a compromise.

Barbara's Organic O's

Annie's Organic Bunny Love - a very lightly sweet answer to O's type cereals, pretty tasty

Raisins - We're having issue with these cause they're poisonous to the dog

Whole grain breakfast/snack bars - I found a few varieties at the coop that are lower sugar than the mainstream ones.


Husband is pretty happy, since some of these he likes too. However, I still feel like I'm missing something. Maybe I can see if I can find these locally.

This post was written for Parent Bloggers Network as an entry for a contest sponsored by Brothers-All-Natural. If you write a post by well, today, you can be entered to win 250 bucks in groceries, and you know, that is a lot of snacks.

Farmer's Market

I've been trying every week lately to hit the market when it is downtown, or the tiny local one three blocks from my house. My only complaint is that they are on the same day, so at least every other week I have to miss it and end up going to the large one downtown. I have been getting much much better about being regular, and it has resulted in some nice surprises.

The first is that M likes zucchini. My husband swore he hated the stuff until I made it for him the first time I cooked for him. The key I guess is to not overcook. I marinate then grill. Last time I grilled I made some for M and he was upset that he wasn't going to get any, so M had to share. The grill ran out of gas this week, so I improvised with the beautiful baby ones I found today. Pan fried very lightly in a little salt, pepper and olive oil, then toss with fresh herbs and a very small amount of balsamic vinegar before chilling for tomorrow's dinner. M loved the few I let her taste tonight after she devoured the rest of her veggies.


The other is what to do with baby red potatoes other than boiled potatoes with butter and fresh herbs. That one never seems to be as popular with the rest of the house as me. Instead I made a baby red hash of sorts with quartered potatoes, onions, Spam (yes that spam), and fresh herbs. I only use a small amount of Spam, and M only gets the potatoes anyways. I don't add any extra salt since it adds enough. The nice part about this is the potatoes stay firm, but caramelize on the outside a bit. It used to be every time we had Spam (A loves it) I thought of Monty Python. Now I think of Monty Python and City Mama.

I'm waiting for the fall items to figure out what to do with them. (I may never like squash) I'd also like to try to cook the small Japanese eggplants like they do in restaurants, I just haven't been brave enough yet. While I wait for new challenges, I'm using the last of the good cucumbers to make what may be the last batch of refrigerator pickles.