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Category: recipe

February 19, 2007

meatballs en masse

first you multiply. then you forage. then you start rolling.

it’s meatballs en masse, the roadmap:

ten pounds of steer. quarter acre tomatoes, chopped, pureed. bag of onions. eggs by the half dozen. breadcrumbs, a handful or two. dried crinkled leaves, ones wearing the nametag sweet basil. garlic, don’t forget the garlic. we decidedly did not.

the garlic, the onions, bathing in oil of olives, that was the point. we didn’t want just to feed our friends at the shelter with a mere plate of food. we wanted to feed them all afternoon with the sounds and the smells of somebody cooking. somebody cooking for them.

we wanted them in on each act of the production, as they stood in the alley, huddled on the stairs, waiting for the man with the key to please let them in from the cold. very cold.

we made meatballs for forty. started hours ahead. we wanted to slow cook. with two hours to go we had a flotilla of balls, all adrift in an ocean of thick, red, tomatoey sauce.

there is an alchemy to cooking on slow that does not happen when you wham-bam the dinner. an alchemy especially rare at a soup kitchen.

but we carved out a whole afternoon for this slow dance, me and my 13-year-old. we chopped, and we poured. we stirred and we seasoned. we wanted a feast for our friends.

and they are our friends. t-bird and papi. robert and eddy. the elegant man in the soup kitchen line with his navy blue blazer and shiny brass buttons. the lady who religiously wraps her plate in cellophane before she puts on the food.

they are, some of them, full of hope. papi, for instance, has a dream that he and his sweet potato pies will some day shove mrs. smith and her apples off the grocery store shelf. and just last night t-bird mentioned how he wanted my friend sherry’s chicken wings-and-sausage-and-meatball recipe, cuz it was going to be the first thing he cooked when he got his apartment. some times they tell you month after month, sometimes for more than a year, that their apartment is coming, any day now.

so every third sunday of the month, we feed them. feed the hungry. feed their tummies, yes. but even more, feed their soul. slow cook for them. put tulips on each table. offer brown bags and a basket brimming with brownies and oranges, strawberries in the deep core of winter. take leftovers and turn it into lunch for the next day.

as my friend elizabeth mentioned last night, it had been a very long day squatting at a sandwich shop from 7 in the morning, an hour after they’re kicked out of the shelter, ‘til 7 at night, when they are allowed back in. “i thought i would lose my mind. i had nowhere to go,” she told me, piling her plate with spaghetti, forgoing all but one of the meatballs. she came back for brownies and pound cake and raspberries three times.

for a very long time i have cared about feeding the hungry. i once criss-crossed america, trying to find out why so many, in so many places, were so hungry. from potato farmers in maine, to salmon fishermen tucked into pacific coast towns in northern california, to old wizened folk in chinatown in the city by the bay. from iowa farmers to out-of-work steelworkers in the sooty hills of west pennsylvania. from the rio grande valley to the high plains of the navajo reservation. from the bare-bottomed children of cottonwood, mississippi, to the big-eyed ones right here in chicago. children going to bed at night with a pain in their bellies. mamas and papas going to the same bed, with the same pain, worried sick. not knowing where in the world they’d find food for tomorrow.

and so, one measly sunday a month, me and my boys we slow cook. the little one, now old enough to scoop, always begs to dish out dessert. then he fills a plate, wanders into the dining room, takes a seat, strikes up a conversation.
there is nothing like watching your children learn what it means to slow cook, to deep feed the hungry.

feed vt. 1. to give food to 2. to provide something necessary for the growth, operation, etc. of 3. to gratify.

some of us spend much of our lives feeding. to consider the act of feeding, the gestalt of it, not merely the chopping and stirring and spooning of x, y and z onto a plate, is to have something to ponder. please, pull up a chair. pour out your thoughts on the transitive verb, to feed, in all of its unspoken definitions…

6 Comments
February 7, 2007

the egg lady

doorbell rang the other afternoon. dozen eggs dozing there, asleep in two rows. one, the palest shade of green, laid by a south american mama chicken. all the rest, variations on caramel. or these days, you might say variations on mocha skim latte.

it’s not everyday eggs come rolling to your door. not in the dead of winter. but not everyone knows the egg lady.

seems, apparently, that i do. name’s carol. and she delivers the fruits of the hen. she was out making her rounds. she had a dozen for sophie, the nail lady at some chic little shop. another dozen for marge, who scrubs faces. and a dozen for pablo, who cuts hair. and then there was me.

unannounced, without warning, i was the proud owner of twelve organic, whole-grain-fed eggs.

i am quite sure my heart wouldn’t have pounded harder if ol’ ed mcmahon himself had come to my door, thrust cardboard check in my hand. i mean, i am a girl who dreams of an egg-laying mama with feathers. i even have her a name: lady chanticleer. it’s only the town laws keeping her and her hay from me and my make-believe farm.

i could not get over their beauty, the eggs. ‘specially the green one. so pale it merely whispered of green. didn’t come out and hit you over the head with it. certainly wasn’t the easter-egg green my boys thought that i meant, when at dinner i opened the lid, showed off the twelve apostles, awaited the chorus of oohs and of ahhs.

i’d been told by the egg lady that the yolk was really the thing worth applause. so first thing next morning, i cracked one, two, then three. i applauded, all right. the yolks were like sunrises, all golden, towards orange. round and taut and knowing right where they stood. not the so-so yolks from the grocery store shelf, the ones that wobble and ooze with the softest prick of a fork.

i sizzled the trio in a bath of french butter, nothin’ but the best for these babies. frothed them a bit, gave them time to regroup, then i rolled their new ruffly selves onto a plate. my boys nearly licked it.

well, you don’t go worshipping eggs without knowing a bit about who did the laying, so i put in a call to the egg farmer himself.

denny wettstein’s his name, lives down in carlock, illinois, down in the mackinaw river valley, smack dab in the heart of the heartland. denny and emily, that’s the farmer’s wife, have nine children and about 350 laying hens right here in the middle of winter. they’ve got 500 acres they farm, organically. they’ve got cattle and sheep and goats and pigs, even turkeys until mid-november. until it’s time for the turkeys to lay down their heads for our overstuffed tables. in the spring and the summer, their egg-laying flock grows to 2,000, but that includes plenty of meat birds, as denny puts it, meaning the ones you slather with sauce and toss on your grill.

the egg-layers, they are the lucky ones. they live as long as they lay.

and these hens–rhode island reds, black astrolopes, barred rocks, and the green-laying one, the araucana (a magnificent chilean hybrid with white feathery tufts that shoot from her ears, and look a heck of a lot like the sides of a handlebar mustache)–these hens nibble all day on what must be gourmet chicken feed. whereas the hens that lay the eggs that you can grab off the shelf at the grocery store probably exist on a bland diet of just corn and soybeans, farmer denny is mixing his feed with his very own hands, and he makes for his hens a fine meal of five organic grains–corn, soybean, oats, wheat and this time of year when the pastures are ice, he grinds up hay for his girls. (in the summertime, the hens gulp down plenty of fresh grass, and fresh bugs, too, and denny says a summer egg is even more lip-lickin’ than these in the bug-less days of winter.)

now these hens are not cooped up in some cold crowded apartment. nope. they live in a heated house, thank you, where they can imbibe of warm water and feed 24 hours a day. like an all-night diner.

and denny tells me, the chickens, what with their feathers, don’t mind the cold. but they are rather finicky about snows on their feets.

i asked denny how he likes his eggs best, and he gave me the recipe for egg-and-cheese casserole. when i inquired as to how many eggs i might want to crack for this casserole, he chuckled. told me at his house they use two dozen for breakfast. but then, he reminded, he’s putting eggs in nine little mouths.

you might not need two dozen for your crew.

here’s how denny does breakfast: crack eggs; add cheese, grated; toss in chopped onion, peppers, sausage, potatoes, whatever stirs you; stir. pour into buttered casserole. let sit in fridge overnight. pop in 350-degree oven come sunrise. bake for 40 to 45 minutes, you’ll have to keep an eye on your eggs.

but then, if they’re denny’s, you’ll want to.

the wettstein’s amazing organic eggs are coming to oak park this saturday. they’ll be at the buzz cafe, by the dozen, from 1 to 3 in the afternoon. they’re $4 a dozen when they make the trip up to chicago. but if you want to drive down to carlock, turn in at the farm gate just off u.s. highway 150, and grab a dozen out of the ice box on the wettstein’s front porch, they’re a steal at $2.50 a dozen. the ice box is open six days a week. buzz cafe is at the corner of harrison and lombard, a whole lot closer than carlock. tell denny hullo for me.

p.s. did i mention that the wettstein eggs are, at most, three days from the nest when they slide into the carton, and land on your stoop? the ones you find at the grocery might be as many as 30 days old. oh, what a difference those days make…

8 Comments
January 29, 2007

baking for God

if you wandered by my house, you would never stop to think, hmm, something unusual happens inside that house. not any more than you would think that at anyone else’s house.

but inside my house, once a month or so now that my kitchen is back in business, i bake for God. yes, yes.

not in the way dear benny, grandson of a bagel baker in the charming, makes-you-brush-away-a-tear, children’s book “bagels from benny,” ferries the hot bag of bagels into the synagogue every friday morning, tucks them into the holy ark, the blessed cabinet where the torah scroll is kept. only to find, come every saturday morning, that the bagels are gone. and he is convinced he is feeding bagels to God.

no, i don’t bake for God that way. though i cherish the story, cherish the thought.

in the uncanniest twist for a girl who grew up knowing that only cloistered nuns in faraway places were holy enough to mix the wheat with the water that would be cut into wafers that would rest on our tongues and get stuck to the roofs of our mouths, all in the name of jesus, well, i bake communion.

yes, yes.

the same ovens that once a week transform twisty dough into risen sweet challah, once a month turn hot water (4 cups), white flour (2 1/2 cups), wheat flour (4 hard-to-add cups) into squat, flat unleaven loaves.

there is a recipe i follow, and i follow it religiously. turns out i was not doing it according to rules for my first few at-bats, and in a flash that took me back to sister leonardo mary rapping me for my mispronunciation of the word “women” (i couldn’t get that the pronunciation change was on the first syllable instead of the second), i was rapped in an email for my failure to cut the unleaven bread into little brown bits.

i was told they were tossing my loaves. (never mind that that step had been left off the photocopy they’d given to me.)

and i was informed, later on at a workshop (a remedial baking class, disguised as one-day retreat, perhaps?) that the recipe i now follow, one titled “boulder bread recipe” (you only need drop a loaf on your foot to understand the derivation thereof), was the product of many many hours of ecclesiastical to and fro. i was informed that to diverge from the steps was a sure path to, well…at the least your loaves would be, shame of shames, tossed. they would become so much squirrel food.

all kidding aside, there is something so sacred about turning two essentials of life–water and wheat–into loaves whose cut-apart squares will be blessed, will be made into communion.

communion, whatever you believe about it, is the sacrament of taking in life in the form of bread so that in your belly, your soul, you might live life more fully.

i have always found it to be far more than a metaphysical vitamin. i have the sense when i swallow a host that God, more than ever, dwells deep inside me.

so to stand in my kitchen, alone in the silence, to stir the ever-thickening dough, is indeed to be in communion with something far greater than little old me. i think as i stir of all those who will partake. i haven’t a clue who they are, or how this might change them. even if only so far as the trip back to their pew.

but perhaps, just perhaps, the person who swallows the bread that i bake needs sustenance of a form that only can come if you believe that far more than water and wheat is mixed in that bread.

believe me, i pray as i knead. i push hard into that smoothing-out mound. God only knows what else is working its way into the soon-to-rise dough.

for a short spell, then, my kitchen is holy. and the oven at 375 is filling the room, filling my soul, with a heat and a light that lasts long after the loaves they are packed, sealed and delivered.

you wouldn’t know that if you paused by my house. but you do now.

baking for God is a prayer that i pray with my hands and my raggedy red oven mitt. baking for God is my unspoken blessing. baking for God is, well, really quite heavenly.

4 Comments
January 16, 2007

behold the pomegranate

we interrupt our regular programming to bring you this flash from the fruit stand: the pomegranate is fleeting. it’s on its way out. it’s days they are waning. counting down, less than two weeks to go.

by the rise of the next full moon, the red leathery orb will be gone for the season, will be gone ‘til the next harvest moon.

so while it’s here in our midst let us ponder the pomegranate, seeded wonder, fruit you must work to get into.

if ever there was a fruit that deserved to be pegged “the enchanted,” this would be it. the pomegranate. literally, “apple of many grains,” aka seeds.

oh, the seeds. 613, if you believe the torah. or, pretty close if you count. i know someone who counted. and lived to tell about it.

yes, it’s the fruit that i hold in my palms as if i am holding a treasure. and i am, really. have you ever peeled back the leathery, red purse-skin? popped out the shimmering gems? brushed back the blood bath of pomegranate splattering all over your counter, all over your chest, all over everywhere and beyond?

by the time you are done popping your pomegranate, you need a bath. and you look like you need a good defense attorney.

in the beginning, it was a fruit of persian persuasion. trekked to the himalayas. rested a spell in armenia. shriveled-up fruits, three-millennia-old, prove that last archeological morsel.

back to the bible, we are told the israelites, those wandering jews who dashed out of egypt with nothing but their unleavened bread, so missed the fruit, that ol’ moses himself had to assure them they would once again meet up with it in the promised land (deuteronomy 8:8).

and let us not overlook the legend of persephone, daughter of demeter, goddess of fruit and fertility. the pomegranate takes a star turn in this tale. seems hades snatched poor persephone into the underworld. demeter protesting her daughter’s potential demise, shut down all fruit bearing on the planet. persephone, pouting, vowed not to eat until she got out of hell. well, she let slip six pomegranate seeds between her lips, down her throat, into her belly. further punishing the punished, persephone paid dearly for swallowing those six seeds; she was forced to return to the underworld for six months out of every year. each time she went down, her mama shut off all fruits. thus, the seasons of summer and winter were born.

all thanks to the red leathery fruit with the seeds that prove too laborious to many.

ah, but to the dogged, the seeds are worth pursuing.

my own personal pomegranate intrigue started when i learned from a lubavitch woman, a supremely orthodox soul preparing her rosh hashanah feast for herself and her 13 children, that the pomegranate was prime, for it held in its belly one seed for every mitzvah, or each of the 613 commandments, in the torah.

since then i indulge every year, september through january. popping those blood-red seed pearls is a bit of a shock in the pre-dawn light. and yes, i have splatters on half my white shirts. but to sit down to a plate sprinkled with gems is to feel pulled back to ancient persia.

i heard a trick for seeding that saves the blood bath. dunk pomegranate in deep bowl of water. run thumb through thicket of seeds. they plunk out into the bath; so does the crimsony juice. yup, it’s clean all right, but i give it thumbs down: the seeds to me are lacking their deep ruby shine, their taste is too watered-down.

i’ll take my pomegranates, along with their original sin.

here are just two ways to use them, both simply sublime. both from my friend susan f., who cooks like a jazz singer. toss her a note, and she takes off, climbs the scales, scats all around. oh, and she too has trekked the himalayas, so she comes by the pomegranate naturally.

for a simple repast, she casts ruby red seeds atop a mound of thick creamy yogurt. preferably the whole-milk variety, the kind with the thick creamy crust you must dive through with your spoon to get to the vanilla-y middle.

i swear i had a beef stew with pomegranate at her fine dinner table. but she says she has not a recipe. she imagines one though. and it goes like this:

she imagines “one with your hunk of meat, trimmed of course, cut into perfect bite size cubes, brown meat in a skillet with a little olive oil, don’t cook all the way….then toss into dutch oven with chopped celery, those beautiful pearl onions, bay leave, thyme, dashes of cumin, red wine and pomegranate juice, cover and bake for awhile, after half done add the pomegranate seeds and chopped walnuts, serve with rice and sauteed green beans. ok?” she asks, wrapping it up.

oh, so very ok.

behold the pomegranate, people. behold the fruit that makes it hard to get into. but is totally worth the price of admission.

please, please share your pomegranate secrets and passions…in just days we’ll have nothing but their blood-red stains, refusing to go. then we can talk about outsmarting the splatters, unless of course you have the cure for that this very day…

4 Comments
January 4, 2007

baking with henry

it is friday, a friday. it will soon be shabbat. it is time for baking with henry. henry and i bake challah together. henry is my teacher.

henry lives downtown. in a tall black building.

i live in a leafy little town 12 miles north. in a stone-and-shingle, two-story house.

we bake over the phone.

henry is jewish. i am catholic.

henry is a grandfather; he talks about growing up in germany, before the nazis erupted. every friday night, he tells me, stewed chicken or brisket main-staged the meal; the challah, his mother’s opening act.

challah, the braided egg bread that is the sustenance of shabbat, the sacred canyon of time stretching from sundown friday to sundown on saturday, marking, each week, the seventh-day rest at the end of God’s original creation.

i am a mother, a wife, married to a fine jewish man. we have two boys, growing up jewish and catholic. together, we lift up shabbat, wrap up our harried work week with the pause and the majesty of blessing bread, blessing time, at our table.

i have, over the years, made shabbat mine. i sink into the rhythms of friday, sink into the rhythms of unfolding shabbat. i slow cook on fridays. i pick and choose from the book shelf, finding a passage worth reading, a thought worth shabbat. i put out the candles. i bring out the wine. i reach for the yarmulkes, or little skull caps.

and, after years of wishing i could, i now bake for shabbat.

henry is sifting through my lumps, leavening my learning. henry is teaching me challah.

he came to me in an email, with story attached.

last year, typing away on a 10-year anniversary book for our synagogue, i culled recipes for a few trademark foods. the rabbi’s brisket. his wife’s gefilte fish. henry’s challah.

with recipe in hand, i decided i had no excuse not to roll up my sleeves and insert fist into flour. i did what henry had written. thoroughly blended all dry ingredients; added oil, eggs, water. kneaded for 5, then for 10, finally upward of 15 minutes, in search of the elusive dough state, “moist and elastic.”

it was then that i made my first call to henry.

add water, just one little drib at a time, he advised.

i followed orders.

place dough in warm spot to rise. about 1 hour, he had written.

two hours later, accidentally out longer than planned, i came home to dough that had let out its air.

i put in a second call to henry.

that night, we broke bread but it was more like we were breaking a flat-shelled turtle. this was challah without the rise. this was challah gone flat.

henry called the next morning. he was with me now, and wanted the word on what in the end had come out of the oven.
and so it went, week after week.

i progressed. sort of a reptilian progression. one week a turtle, the next week an alligator. it would be weeks before the soft twisted mounds looked anything like the challah in the bakery windows.

and then my kitchen was demolished. so all baking stopped. but it is a new year, and a new kitchen.

so henry and i begin baking again.

the flour is measured and dumped. the yeast, quick-rising, mixed in. i know how to knead. i know that one hour’s rise, not two, and not three, is essential.

best of all, i know henry’s number, even in florida.

stay tuned for the reptilian report.

all right, all you bakers. anyone willing to go on record with a tried-and-true challah tale? pictures to come, if you promise not to laugh…

Henry’s Berches Challah Recipe
_
_ Makes 1loaf
_
_ 1 Pkg Instant Yeast*
_ 3 cups Unbleached Flour
_ 1 TBS Sugar
_ 2 tspn Salt
_ 5 oz. +/- Warm water
_ 1 TBS Vegetable Oil
1 Egg white (save yolk for egg wash)
* simplifies and speeds baking

_
_ Toppings
_ To taste: Poppy seed, Sesame seed, Kosher salt, etc.
_
_ Thoroughly blend all dry ingredients in a large mixing
bowl. Add oil, egg whites, and water. Mix thoroughly using
an electric mixer with paddle attachment (or hands) until
dough forms. Get dough as smooth as possible in mixer.

Remove from bowl and knead a bit more by hand until silky smooth. If
dough sticks to hands, add a bit more flour; if dough is too dry,
add a little more oil for elasticity. Knead for 5 to 10 minutes.
Dough should be moist and elastic.
_
_ Place dough in oiled, covered bowl, in a warm spot, to rise.
_ About 1 hour. Gently deflate dough and divide into 3 lots.
Roll each lot into a rope, about 10 inches log, and braid to form the finished loaf.

Place on lightly oiled baking sheet for a
second rise, (or use a parchment paper lined sheet, which makes for less clean up) until doubled, about 45 minutes.

Pre-heat oven to 375 degrees
_
_ Brush loaf with beaten egg yolk (beat yolk with 1 tspn water),
paint top and sides of loaves, and sprinkle with
_ favorite topping: poppy seed, sesame seed, kosher salt etc.

_ Place in oven until browning begins. Lower temperature to
350 degrees and continue baking until golden brown and
loaves sound hollow when tapped on the bottom. It is best, though, to use an instant read thermometer and bake to 190 degrees internal.

If loaf brown too quickly during baking, tent with aluminum foil.

Baking time about 30 minutes. Cool on rack.

after i struggled with this version, henry sent a tutorial, titled, “challah, one step at a time.” i’ll send–or post later–if you, too, need henry over your shoulder.

8 Comments
January 4, 2007

cleaning, housekeeping, the recipe

sometimes i feel i need to apologize for being such a cleaner. not now, not at the new year. which for me begins today. this is my jan. 2, by the way. i’m on a two-day delay thanks to the accident of my birth.

but here we are. all of us on the relative same page here. all leaping in anew. perhaps you too are cleaning. it seems to be a widespread affliction. right up there with new date books, new diet plans. i, believe it or not, forgo both of those. get my date book in july, just to be a trend-bucker, i suppose. don’t diet; hard to do when popcorn and broccoli are your main food groups.

ahem, back to the subject at hand here, back to the cleaning. the older i get the more i give in to my quirks and my personal square pegs. and the quirk of the day is i love to clean. down on my hands and knees in the corner. vacuuming can send me to the moon. (which by the way, that wolf moon has me howling.)

there is something about wiping away dirt, sweeping off crumbs, returning to order that simply sings to my heart. i cannot go to bed with dishes in the sink. oh, okay, maybe the single occasional popcorn bowl waits ’til the morn. but i am a girl who likes to pretend my life is in order by banning the crumbs to the dustbin.

i am not naturally neat. naturally, i am a piler. piles are not mess, i tell myself. piles are order, vertically. but i married a guy who likes neat. and i am a once-nurse who likes clean. so, once children were born, and my life turned upside down, inside out, suddenly found myself cleaning for joy.

and, oh the joy. i breathe easier when i walk out of or into a room that is sparkling, especially when the sparkle comes from my own sweat and muscle. there must be little tiny specks of my germanic genes washing around in the great irish stew, for the hard work of cleaning is balm to my soul.

the tree is not yet down. i should say trees, for we indulged little T and planted a sweet baby balsam up in the hall on the landing, so he could fall asleep to the lights, wake up to the rumble of the train tumbling off the tracks down below.

so the big cleaning, the clearing of trees, still lies ahead. but for days now, i have been clearing my desk, sifting through files, wiping the slate for the start of a new year of piles.

and speaking of cleaning, how ’bout time for some…

housekeeping: with the holidays tucked behind us, it seems there’s a new percolation of chairs being pulled to the table. i couldn’t be more delighted. it is a gift in ways you will never know. my heart only keeps whispering, carry on, carry on. a most important critical point is that at a table we all take turns talking. please please add your thoughts. and if you’re new here, or took some time off, feel free to meander around. there are some magnificent thoughts being added to meanderings, some way back in the days.

please see a delightful, wonderful passage, tacked onto “extending the table” (12.27.06), by a marvelous thinker and writer, who tags herself jcv, and who trembled at her first-ever blog moment. she is a treasure i know you too will come to treasure.

delight yourself further, and not so far back, by reading along with jan and her moon story, on “bring on the birds” (01.02.07).

marvel, as i do, at anything posted by the mysterious, marvelous wm ulysses, who goes back nearly to the beginning and makes my jaw drop every time.

and finally, drum roll……

the recipe, the one we’ve been waiting for….here’s where i will get teary. if you haven’t, please please read, “eggs, cheese, an ungodly hour” (12.22.06). it was a magical, heart-filling tale of a miracle of a woman named nina who for years made a christmas gift for a soup kitchen. she made a strata, which is an egg-cheese-and-bread layered-y thing. (forgive me, i love making up the occasional word.) well, sweet blessed nina died nearly two years ago but her strata lives on. in a pure christmas twist, her beautiful husband, her father, and her sweet little girls carry on. they make strata by the carload, and we (the ones who get up at an ungodly hour) dish it up in the dark of christmas eve morn. i had thought that we could truly lift nina up if we all got the recipe, and beginning now, made nina’s strata into a most blessed christmas tradition. what if, i wrote, we all made nina’s strata, and, in true nina spirit, we gave it away, gave it away to someone whose eyes needed glistening.

well, michael, god bless him, came through with a marvelous rendition of the recipe. and it seems those who loved nina most have added their heart to the mix. please please, i beg you, go take a look. it’s right there in the archives. and i will re-post the recipe on the lazy susan page, for easy plucking. fear not, next christmastime i will haul it out of the recipe box, remind everyone. and we shall all of us, perhaps, take to our kitchens, tearing up bread by the bits, to lift nina to heights she only could have imagined, as we all brighten the world nina-style, through our great oozy pans of eggs and cheese served at an ungodly hour.

bless you each and everyone. ’til tomorrow…

nina’s strata, coming out of the oven christmas eve morn….

 

4 Comments