Bed David Whithouse

A couple of months ago "The New Book Club" read Bed by David  Whitehouse. I neglected to order the book ahead of time and was running out of time to read it before the meeting. While searching the web for a source I came across a blog by none other than the talented Mr. Whitehouse. We shared a few correspondences and were talking about giving him a New Book Club review on face book. Think we scared him off. To bad,  we loved the book.

Here is the letter I composed to send to him if he ever replied......

Dear David,

There were five of us at the meeting, and the result was love.

As a group we unanimously thought the writing was splendid, the topic of gross and morbid obesity disgusting, and the power of love moving.

We had split feelings about the ending and Mal’s reasoning for giving everyone in the family a purpose. Some think that the family members would have never been able to continue without him, playing out there rolls perfectly. The others thought that he was grossly self absorbed and controlling, thinking that he alone had the power to manipulate their lives.

What an intricate circle of co-dependence and enabling you wove. We all agree that exists in every family in some dichotomy or another.  It seems to stem from the innate human ability to be addicted to food, drugs, need, attention, or love. We are all Mal on some level, as well as Mum, Dad, Lou, and ……the nameless brother.

Well off to Moloka’i next. So glad to have spent the last two weeks in BED.

Hope you are writing,

Lizz Grinsell & The New Book Club

Papa Cristos,

Working on Blog

The cheesiest cheese ever?

Okay people I don't think this is even considered a cheese much less a food anymore, but the recipe that follows is worth risking your health for a day! It includes 1 lb. of VELVEETA, that's right the block of "cheese" that can sit on a market shelf for how long???? Defiantly questionable. Perfect for game day with the peeps, or a pot-luck with the neighbors. This has cheesy written all over it.

Cheesy it may be but, I am a lover of all things creamy and spicy. This has both and totally rings my bell. What the hell man, I am a risk taker, bring on the chips and cheese sauce.

Cheesy Corn Dip, from the Kitchen of Suzie Rake.

1 lb Velveeta
1 can corn drained and rinsed
1 red bell pepper diced
1 red onion diced
1/2 c. chopped cilantro chopped
3 diced jalepenos, (it is very SPICY, 1 or 2 if you do not like it too hot)
1/2 c sour cream

Mix all but  the sour cream,
Heat over the stove or in micro, until melted and hot.
Stirring often.
Remove from heat and add sour cream.
Serve in a crock pot or dish with tortilla chips.

Moloka'i, Alan Brennnert

Seeing the blurred words through my tears I have just now finished Molokai. What a heart wrenching journey through the life of Rachel Kalama. As a leper sanctioned to a remove part of Molokai for most of her life, we learn once again that we all just want to be loved. Piggy- backed on the last two reads for my book clubs, (Unbroken, and The Hotel on The Corner of Bitter and Sweet), I was glad for the historical references and different points of view coming from a war torn America, and all of the tragedies that we as a country endured and scarred our history with. Although there was a small reference to this time period in the book, the impact is substantial.

If you have the time, take a trip to Moloka'i.

The books

I read a lot. I belong to not one but two book clubs, and try to squeeze in at least one more read a month. I have a side bar with our current B.C. reads and some of my favs. Read, Read, Read.

What About Brekkie? Part I

With the in-laws in town I always pull out all the stops, even at breakfast. For me it is a chance to cook for someone who will eat anything. I get inspired knowing my food will be delighted in an not just pushed aside by a five year old hand. So here a couple of my favorites.

Waffles From Scratch
Two of our favorite topping are peanut butter and syrup or
lemon and powdered sugar.

Mix your wet and dry ingredients separate to begin with.

Whisk together in a large bowl:
1 3/4 cups flour
1 tbl spoon baking powder
1 tbl spoon sugar
1/2 teaspoon salt

Mix together in a separate bowl:
3 large eggs
1 stick melted butter,
(the original recipe states that you can use up 16 oz. of butter, but I have never dared)
1 1/2 cups milk
(I use a hand beater to mix these, just for a minuet or so)

Make a well in your dry ingredients, and pour in the wet ingredients.
Mix together gently just until wet. The batter will be lumpy.

Cook in a hot waffle maker.
Serve with a side of  berries and fresh whipped cream.


Strata
A strata is like an Italian quiche, the crust is day old bread.
It is a great way to clean out your fridge and can be served for breakfast, lunch or dinner.
Every time I make this it is different and someone always asks for the recipe.
Here you go girls, enjoy.

The basic ingredients are:
2 cups of milk
5 eggs
1 1/2 -2 cups cheese
Butter for the dish.
Enough day old (or stale) bread to cover the bottom of a casserole dish.
Veggies and or meat of choice.
I always use 1/2 to 1 onion, and at least 2 cloves of garlic
Salt and pepper to taste

Saute meat of choice, bacon, sausage, chicken (I would use leftovers, I have also made this with smokey sausages :)) Set aside.
In the same pan saute onion, veggie of choice, and garlic. Set aside.
In a bowl whisk together the 5 eggs and milk. Salt and Pepper.
Butter the bottom of a casserole dish and cover with torn pieces of day old bead. I think the best is old ciabatta, or some other type of hard bread, but I have even use hamburger buns mixed with sourdough.
The bread layer should cover the bottom of dish and be at least an inch thick.
Next layer the veggie and meat over the bread.
Sprinkle cheese of choice over veggie mixture.
Pour the milk and egg mixture over the top of dish. Press mixture down firmly to help the bread absorb the milk mixture.
Cover with foil and refrigerate for at least two hours. Overnight is best.
Pull from fridge and cook at 350 for and hour or until it is thoroughly cooked in the center.
Pull foil for the last ten minuets to brown the top.
Serve hot.

The variety for this dish are endless,
Chicken, onion, green chilies, red pepper flakes with jack and cheddar cheese.
Broccoli and Cheddar and bacon.
Three cheese mixture with veggies and fresh herbs.
A "Greek Salad" type mixture would be amazing too. Black olives, green bell pepper, red onion, feta, and oregano. Serve the lettuce and cucumber on the side.
I love this dish and take it with me everywhere. I do not go to the store for it ever. I only make due with what is in the fridge, and try and be creative. It is great every time.


That's all I have time for today. Latkes will have to be in my Brekkie Part II blog.

Kiss kiss,
Jules

First things first.

One of my favorite things about the holidays are the appetizers. Plates and plates of beautifully displayed cheeses, salami's, dips, relish trays, and amazing small bites from all over the world just waiting for me to gobble them up. What other time of year is it okay to sit around drinking wine, and eating snacks all day? Yum.

These are a few of my favorites.


Stuffed Mushrooms
from the kitchen of Dawn Dee Ducich

Recently enjoyed by my guest at birthday bash for yours truly, everyone asked for this recipe after the first bite.

1 8oz. package of cream cheese, softened ( I use light)
3-4 green onions diced
Minced garlic ( from the jar, to taste)
1 package of shredded Parmesan cheese (smaller package 8oz.)
2-3 cartons of mushrooms, small  to medium caps
1 stick melted butter

Take stems out of mushrooms and chop, place in bowl
Add softened cream cheese, green onions, and parm cheese:
mix thoroughly.
Dip mushroom caps into melted butter and place in a glass casserole dish.
Fill mushroom caps with mixture.
Top each mushroom with a sprinkle of parm cheese.
Bake 350 degrees for 25 minuets.
Place on a severing plate with a few whole green onions to decorate plate.




The Most Amazing Artichoke and Green Chili Dip Ever,
from the kitchen of Michelle Tractenburg

I have enjoyed this dip at many parties over the years. This is one of the most requested dips I have ever encountered. Reminds you of being at your Aunt's for the holidays. Simplistically simple.

1 cup mayo
1 cup Parmesan cheese
1 cup mozzarella
1 small can of green chilies rinsed and drained
1 can of artichoke hearts rinsed drained and chopped
Mix together in bowl and spread in a pretty casserole. ( you will serve in the dish you cook it in so make a good choice)
350 degrees, 30 mins.
Best served with tortilla chips.


Now these next two are from my kitchen.Two staples that will work for any dinner party or holiday get together. These need to go in your recipe box.

Bruschetta with Crostinies
makes about 4 cups

8 Roma tomatoes quartered length wise,
seeds and juice removed, and chopped
1 cup freshly chopped basil
3 to 4 garlic cloves diced

2 loaves of french bread

To make this easier I cut the tomatoes by hand with a serrated knife.
I pulse the basil in a food processor, remove
Then pulse the garlic in food processor.
Put the tomatoes, basil and garlic in a bowl and moisten with olive oil. Season with salt and pepper to taste.

I love the sharp bite of fresh garlic. If you do not, saute the garlic for a few minuets and let cool before assembling.

For the crostinies I cut the loaves on a bias and drizzle with olive oil. place in hot oven and toast until crispy. (400 will work, or you can broil but I tend to burn my bread that way). When the crostinies are toasted remove from oven and while hot run a large garlic clove with the top cut off over the bread. You will notice that the garlic will "melt" while rubbing away.Use another if needed.

You can serve the bruschetta on the side, or spoon it over the crostinies. Your choice.
If you have extra you can throw it on warm pasta, chicken or put it on a sandwich. It is always better the second day.


Crab Cakes with Lemon Caper Dipping Sauce.
2 cans of lump and leg crab meat
( this is more cost effective, if you can afford it use fresh lump crab meat)
1/2 cup minced green onions
1/2 cup minced bell pepper ( red or yellow)
olive oil for sauteing
1/2up white bread crumbs. ( I use saltines or plain bread crumbs which I pulse in the processor, not Italian)
1 large egg beaten
1/2 cup mayo
1 tablespoon lemon
1/2 teaspoon black pepper
dash of Worcestershire
Dash of Tabasco
2 dill pickle spears with the seeds removed diced

Drain crab, and  gently remove any shells from the crab. Squeeze all of the liquid out with a paper towel.
set aside.
Saute the bell peppers and green onions until soft. Set aside.
Beat the egg and add mayo, pepper, Tabasco, Worcestershire, lemon, and pickles. Mix well.
Stir in the bell peppers, green onions, and bread crumbs.
Gently fold in the crab meat until moistened.
Form into 2-2 1/2" patties and fry in a skillet with butter and olive oil, 4 to 5 minutes each side until golden brown.
Serve hot with Lemon Caper Dipping Sauce.

Lemon Caper Dipping Sauce
3/4 cup of  mayo.
The juice of 2 lemons.
2 tablespoons capers
the greens of one green onion diced
Dash of garlic salt
Dash of cayenne pepper (I like mine spicy so I add a little more)
Dash of pepper.
Put all ingredients in the blender and pulse until well mixed.
Adjust seasonings to taste.
It should not taste like mayo, if it does add more lemon.
Serve cold

Have a wonderful Thanksgiving everyone, and cook, cook ,cook.

Kiss kiss,
Jules

What's in a name?

My husband calls me Julia Stewart, half Julia Child and half  Martha Stewart. A little nick name he has come up with to describe my, well, creative craziness. Crafting, cooking, designing anything and everything for everyone. Projects piled up in the garage, bedroom, kids room, and kitchen......always the kitchen. Poor guy has had to put up with my tastings, painting, sawing, drilling, gluing, anything and everything I can get my hands. Luckily after the years the tastings have gotten much better, and the painting and designing have resulted in a small interior design business with happy clients. Encompassing Julia's love of cooking and entertaining, and Martha's craftiness, and ability to design anything, I have created a new entity. I think entertaining, and designing can be comfortable and classic, sophisticated and fun, bohemian and beautiful. You should be proud of what you create. It is after all a reflection of you. I don't like stuffy and perfect, I like me. Watch out Martha there's a new queen in the making.

Now you may ask yourself what about the "practically perfect " part of the title, (or maybe not)? Well for years I have been talking to my husband about writing a book or TV show called "Practically Perfect". It would integrate my transgression from trying to be the perfect hostess, to knowing that something inevitably ends up a little awry. Maybe the sauce is not done in time, or I had forgotten to buy an ingredient for some recipe, or this one I always loved, not having a chance to get dressed before the guest had arrive. I ended up stressed out and not truly being able to enjoy the meal I had sweated over for hours, or worst of all , my guests. One day I was just done with it, trying to be perfect that is, "it is what it is" became my motto, realizing that I, or my

meal, or my house would never be perfect, but practically perfect. Making your meal expectations, budget, time management, and life practical makes entertaining, and just being you so much easier. What is wrong with throwing that pile of laundry in the garage before the guests get there? I once put four loads of clean laundry in the shower, hidden behind the curtain, before a baby shower. I also jumped in the pool to clean up five minuets before the guest arrived. I was clean, the house was clean, food was on the table, it was absolutely practically prefect.

So now do you get my drift? Come along for the ride, and join me in the Practically Perfect Lifestyle of Julia Stewart.