If you stay busy enough you don’t recognize the truth of the matter. You are busy enough that horrible things may only seem like a nightmare. Something like a family member finding out they have cancer. A mass in the lung the size of a grapefruit, inoperable. Something you’ve been unable to wrap your mind around, something that knocks you and your family off the trail of everyday, content life and makes you want to do almost anything but face or talk about it (I was gone last week) or do much cooking in my case. But I couldn’t say no to the waffle recipe below.
The drive to get Henry
Once you stop, when you pause during the day, a time you purposely try to fill with activities and ways to still embrace life and hope. Paint a nursery dresser for new life coming, work on your first house, find more mid-century dressers to hoard collect, go out to a new restaurant, ogle over hardware, spend time on Pinterest, care for your new puppy-you realize that not only is this real, it’s happening as your life in a few states away is happening. You are not there, there’s nothing you can do.
He was jumping and running around in August over our visit. Being the person, being my grandpa, the man I’ve known for almost 30 years. My grandpa was going to be the one, if any of us in the family were going to, to live to be over 100. He’s active, in his 80’s, and full of energy, wisdom and an orneriness that gives him vitality and a lust for life. And he has cancer. In his lungs, in his bones (in the bones being something I found out over the weekend).
Greg and my grandpa playing pool
Then in January, he was down in the hospital with what they thought was pneumonia. Not pneumonia, it turns out, it’s a grapefruit size cancerous tumor in his lung. The thing to take him down is something that’s been there while he’s been so full of life. It was most likely there while he was driving around in his Studebaker and playing pool, grilling the family meal at gatherings, there while he was farming and there while everyone commented about his huge appetite and ability to cram so much food into his small body without gaining weight or slowing down. It’s been rumored he has a hollow leg where he stores that excess food. Something I wish I had inherited.
My grandparents
A smart man, a fun person, a loving husband for over 60 years, father to 4 daughters, grandpa of 7 grandchildren and almost 2 great grandchildren (my sister is about to have Baby Girl any day now). We don’t have kids yet and the plan was for him to be around when that day came.
My grandpa is charismatic, to know him is to love him. He’s not one to slow down. Not even his hair grays and he’s compact at 5’3” (same as me) with brown eyes that sparkle (same as me…well just the brown eyes). He whistles and hums songs that make whatever it is you are doing with or near him that much more enjoyable.
I know some will hate this but I'm posting it any way.
A record plays in their finished basement. A place the family often congregates and one of the most common memories to pop into mind when I’m not busy enough to keep this all at bay. There he sings along, his deep voice booming, while he stokes the fire. He’s the type of grandpa to sing ‘You are my Sunshine’ or ‘Say, Say Oh Playmate’ while he swings you in the hammock. You feel like he has nowhere else to be and nothing else to do but spend time with you and you feel great. Then my mind flashes to another time and he’s leading me through the garden to the gooseberries and strawberries so that we can eat to our heart’s desire. The warm, sun-ripened berries taste enhanced by his company. And the marble game known as aggravation, the hundreds of games we’ve played, with all of our habits, phrases and teasing we’ve acquired through the years and that does it for me. I’m crying and angry. Really? To grandpa? What is grandma to do? What would any of us do without him? He’s a fighter though. He has our support. He has our love. That’s about as much as we can do.
So I’ve been out of my mind with worry, blurry-eyed and angry. Yes, that is different from every other day to you smartasses.
Sonora Grill and Blue Ox Coffee-our weekend
We’re waiting to hear the treatment plan. Doctor appointments, scans, oxygen supplies all going on to someone you love somewhere else while I’m playing and loving on the new puppy in our household, Henry. He’s a darling boy and long-awaited in our lives.
Henry our Old English sheepdog and newest member of the family
Greg and I are pet people and our last 8 years of apartment living didn’t allow for a dog. We have the house now and I went for it. He’s an 8 week old, 7 lb., Old English sheepdog. He is ornery and sweet and a character much like my grandpa. And he consumes a lot of time which is nice. He’s our baby. He will be around 70 lbs. as an adult so he will turn into our very big baby.
We did purchase a waffle maker before the news and you have to try those out. Even when you don’t want to eat, you hear waffle and become hungry, right? Hungry enough to eat your weight in waffles.
I came across this recipe by accident but I trust the sources-Serious Eats and Better Homes and Gardens- and it does make some delicious waffles. If you have this handy pancake pen, you’re good to go for a fast breakfast. I’m not affiliated with the company-it just works great and is worth a mention. Premade, frozen waffles no longer necessary.
photo from Real Simple by Levi Brown
When you want to change it up a bit, these cinnamon sugar waffle fingers look awesome.
“The Greatest Waffle Recipe Ever” from Serious Eats and BHG
Serves 2 to 4 (or one)
Print Recipe
Ingredients:
1 ¾ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
2 egg yolks
1 ¾ cups milk
½ cup canola oil
2 egg whites
In a medium bowl, stir together the flour, baking powder and salt. In another bowl, beat the egg yolks slightly, stir in milk and oil. Add the egg yolk mixture to the dry mix and stir until moistened (should be lumpy).
In a small bowl, beat the egg whites until stiff peaks form (stands straight up). Gently fold the whites into the flour mixture. Do not overmix. Spoon the batter into the waffle maker (don’t overfill), following its cooking directions then serve with syrup and butter or however you like your waffles. I like a little butter between each waffle topped with a good amount of syrup. Boysenberry syrup would be lovely too. That’s another memory from my grandparent’s house. Excuse me, I have to go make these again…for dinner. And some extra for a snack and then again for breakfast.
It’s cold. Turning colder. After a freakishly mild winter thus far in Minnesota, as it has been in other parts of the United States, the chill has arrived. Our house (we’ve lived here for about a month but it seems much longer) needs more insulation. It’s an upcoming project-renting the machine and blowing it into the attic. We’re trying to avoid high bills so I just bundle up in layers or with cozy blankets made by my mom. Sanding and painting help too.
By the by, if you’d like to see what we’re up to around the house-how we created our closet system, the new blinds issue, tips, our newest mid-century dresser, the upcoming attic entry idea or check out the progress on a client’s nursery dresser, follow this link. We’re busy bees.
But not too busy that I can’t make some decent meals like this soup created by Kalyn. There are lentils, chickpeas (garbanzo beans), a little smoked and sweet paprika, and tomatoes. I only added a smidge of butter and optional goat cheese as a topping. The use of two kinds of paprika with the lentils, that pretty much melt, with the chickpeas work so well together. I highly recommend the toppings too. I didn’t use the crockpot method this time as she did but just know if you head to her site, you’ll see how that’s done. Otherwise, pull out a large pot and get cracking.
Red Lentil, Chickpea and Tomato Soup with Smoked Paprika adapted from Kalyn’s recipe
Serves 6 to 8
Print Recipe
Ingredients:
1 large yellow onion, diced
1 tbsp olive oil
1 tbsp butter
1 tbsp garlic, minced
1 tsp smoked paprika
1 tsp sweet paprika
1/2 tsp dried thyme
salt to taste
freshly ground pepper to taste
5 cups chicken or vegetable stock
1 cup red lentils
28 to 30 ounces canned chickpeas (garbanzo beans), rinsed
29 ounces (2 cans) petite dice tomatoes with juice
sour cream, plain yogurt or goat cheese for serving, optional
Heat the oil and butter in a large pot. Sauté the onion until it’s soft and starting to brown lightly, about 5 minutes. Add the garlic, smoked paprika, sweet paprika, dried thyme, salt/black pepper (add a little here then do it to taste at the end). Sauté 2-3 minutes or until spices are fragrant.
Add the stock to the pot along with the red lentils and chickpeas. Bring to a boil then lower to a slow simmer for 25 to 35 minutes or until the lentils are starting to soften and dissolve into the soup. This time will vary with the age of the lentils.
When the lentils are starting to soften, add the diced tomatoes with the juice. Simmer for 30 or so more minutes or until the lentils and chickpeas are both quite soft. It’s at this point you can carefully puree the soup in batches. I did not do this. I just let it sit on the stovetop on low for the day until dinner and refrigerated the rest. It’s even better the next day. You can also freeze this recipe. Don’t forget some sour cream, plain yogurt or goat cheese when serving.
But if you’d like to puree it, here’s how: remove about half of the soup to a bowl. Puree the soup using an immersion blender, food processor, or blender. (If you’re using a food processor or blender, be careful.)
Stir the pureed soup back into the pot; taste and add more salt or fresh ground pepper if desired. Serve hot with some sour cream, plain yogurt or goat cheese if you want.
Just stopping in real quick, on a break from painting the closet, to tell you about or maybe remind you of this recipe. It’s all over the foodie blogosphere. I’m a little late to the sauce party. I have sauce on my face. Color me saucy. I’m done. But I’d rather be late than not experience this recipe at all.
This tomato sauce…it’s…well…3 ingredients and I had doubts about the rave reviews for these 3 little items simmered together (4 with salt). Whole peeled tomatoes, an onion and butter. Just those things make one of the best pasta toppings ever? Nah but yes, they do. Ridiculously good. Even “wasting” the onion is dandy with me on this one. I say waste because the onion imparts its flavor then is removed.
3-Ingredient Tomato Sauce
I don’t think you’ll be complaining. Give it a go and tell me what you think. Just don’t do what I’ve done almost every time I’ve made this (which has been several times in the last few months) and let the tasty sauce plop you in the face as it simmers. Stand back. Let the sauce cool and thicken then get close and personal.
By the way, did you happen to see me on the Weather Channel last week? Well, my recipe and some photos. Uh, awesome! Growing up, if you were passing through the living room when dad was home, you would most likely see him watching the Weather Channel. He would dance to the local forecast elevator muzak. And it would be hilarious, good fun. When I think about my younger days, my dad busting a move to the weather channel is one of my best memories. Makes me smile. So I feel like I’ve “made it” by being on there. I’m only partially joking.
Thanks to them and also to Yummly who have made me an official “delicious blog” on their fantastic site with a feature on my cheddar cheese soup. The entire post is about delicious, cheesy recipes. Nice.
Tomato Sauce with Butter and Onion
From Smitten Kitchen adapted from Marcela Hazan’s recipe in the Essentials of Italian Cooking
Makes enough to coat about a pound of pasta
Print Recipe
Ingredients:
28 oz. canned whole peeled tomatoes (San Marzano brand is my choice)
5 tbsp unsalted butter
1 medium onion, peeled and cut in half
salt to taste
Put the tomatoes, butter and onion in at least a 3 quart pot (I like my Dutch oven for this), set over medium heat. Bring the sauce to a simmer then lower to a slow simmer for about 45 minutes. Stir occasionally, crushing the tomatoes against the side of the pot with a spoon. Watch your face with those plops. Remove the sauce from the heat, discard the onion, add some salt to taste and keep it warm while you prepare your pasta or store it in the refrigerator and use it in the next few days.
