Am I finished talking about my trip back home to Indiana? Not yet. I promise that next week will not include posts strictly about that time frame. This entire week, for any newcomers, has been about this trip and to catch up, check out those previous posts (if you so desire).
On one of the Wednesdays, we went to one of our old stomping grounds, Huntington. This is the town where I attended middle and high school, 20 or so minutes from my hometown. Greg also went to school here, in Huntington county, for high school only. (There were 3 middle schools in the county and he was on the opposite side from me.) Again, I knew him barely in high school, it was college that we reconnected and fell in love/went stupid for one another…whatever you want to call it.
I spent a good portion of my teenage years hanging out in this town. I had a lot of after-school activities that kept me 20 plus minutes from home every school day and several weekends when show choir/theatre/honor society/etc. was in session. I admit on some of those late nights I nearly fell asleep driving home and was lucky to arrive safe and sound.
We were in H-town to go to Market Street (a bar) because our friend helps/performs karaoke. I was impressed by the local talent. Well, I wouldn’t call it local for half of the performers because there is a private Christian college in town and this bar (nothing to look at but has some nice people) seems to be the place for karaoke. Friends were present and singing. Our friend Brant did a great job and I heard a few students (one that vocally resembled Janis Joplin) with amazing voices.
Overall, there were songs that I rather enjoy; we had reasonably priced drinks in a welcoming environment and watched a few entertainers work their Wednesday night magic. We had to leave early (karaoke didn’t begin until after 10PM) and missed conversing with a few friends (sorry Melissa, Matt and Erik). The only thing I would request changed would be the bathroom at this establishment-it’s behind the “stage” and requires patrons to walk through the performer’s area (while others laugh and point when you walk out awkwardly to Eye of the Tiger).
Monday, we asked that our friends meet us at Mad Anthony’s brewery in Fort Wayne. We love this place. The beer isn’t as good as the Lafayette Brewing Company (but much improved over anything we’ve had in Minnesota) which I will talk about tomorrow; it has a comfortable vibe and good music. I believe this was the first day that we actually saw some friends (the first 4 days were family-oriented) and happened to be one of my favorite non-family times since this is where the “catching up” began and Adrian complemented my blog in a way that will never leave my mind. Those words mean quite a bit to me and I cherish his opinion and sentiment.
Before we left, I made baked leeks and since it’s that time of the year where people seem to make resolutions or simply statements about “becoming healthier,” I would like to provide this recipe to you. Don’t get too happy, Skippy because they are smothered in a creamy Parmigiano and garlic sauce… leeks are so low in calories and taste similar to onions (same family) that I feel a balance. I also made this for myself because I forgot what a leek tastes like, it’s been that long. Thanks goes out to Susie Middleton at Fine Cooking for helping me remember this vegetable.
Baked Leeks with Garlic, Thyme and Parmigiano
Creamy Baked Leeks with Garlic, Thyme and Parmigiano
Serves 8
Print Recipe
Ingredients:
1 tsp unsalted butter
salt
8 medium leeks (see below for prep)
2 tsp fresh thyme
1 cup heavy cream
2 cloves of garlic, smashed and peeled
1/3 cup Parmigiano-Reggiano
Preheat the oven to 350. Rub the bottom of a shallow dish with butter and sprinkle ¼ tsp salt on the dish bottom.
Cut the dark-green portion and all but about 1 inch of the light green off the top of the leeks. Peel away any tough or damaged outer leaves. Trim the ends by cutting the roots but leaving a bit of the base intact to hold the leek together. Cut each leek in half lengthwise. Gently wash each half under running water, fanning open the layers to rinse as thoroughly as possible. Pat the leeks dry and then arrange them cut side down in the baking dish. They should all fit snugly, but if they are crowded, turn a few on their sides. Sprinkle the thyme and 1/4 tsp. salt over the leeks.
Heat the cream and garlic in a small saucepan over high heat. As soon as the cream comes to a rolling boil (watch carefully and don’t let it boil over), remove the pan from the heat and let sit for 5 minutes. Pour the cream and garlic evenly over the leeks.
Cover the leeks with a piece of parchment cut to fit inside the pan.
Bake the leeks until the thickest ends are tender all the way through when pierced with a paring knife and the cream is almost entirely reduced, about 35 minutes. Sprinkle the leeks with the Parmigiano and salt to taste. Bake just until the cheese melts, an additional 1 to 2 minutes. Transfer the leeks to a warm serving platter.
I was up early today but not by my own doing. My husband called me right after he walked out the door, for work, before 5:30, this morning. I jumped out of bed, ran to the phone and since it rings about twice at an actual audible level (with the sound at the highest point), missed his call. I stood there thinking the worst.
For some reason when I get a call from someone who doesn’t want to “bother my sleeping,” I start to worry. That’s just how I work. Since winter is upon us in all its frigid glory, my mind turns to the streets and the icy slope known as the alley. There is another way to get to the parking area behind the building but Greg refuses to use it (calls it “the long way” while I call it the “safe way”), even though he complains about how slick his shoes are on ice. I guess his idea of waking up is sliding down an icy slope, which apparently doesn’t prevent him from bitching about it.
Anyway, back to the story, I’m trying to call and he never picks up. I quickly put on my boots, coat and grab my purse in case he has fallen and has lost consciousness in the alley or parking area and I need keys/wallet, in my pajamas (consisting of sweat pants and a tank). Sometimes I wonder if it could be frostbite from defrosting the car because he refuses to start the car and come back upstairs and wait. Instead, he wants to sit in the frosted car for 10, 15, 20 minutes, listening to talk radio but I knew this wasn’t the case because I had just heard him lock the door when the phone rang.
So I’m rushing down the stairs into a negative temp when I hear the roar of the car coming up the alley, peer in the window to find my husband with a nasty, confused look on his face. I’m none too pleasant at this moment so I yelled why are you calling me and not answering? He didn’t have a clue and was also none too pleasant. He started to look at his phone (which is still leaving a message, talk radio babble, on my phone although I am not aware of this until I am back upstairs). He snarled at me, yelled go back to bed but soon softened and asked for a kiss before driving away. I’m pretty sure I mumbled something about not being able to fall asleep as he drove away (like Milton from Office Space with his stapler) while I’m standing there not quite sure what just happened.
I was right, sleep didn’t come. Normally once I am up, there’s no hope of sleep again. I still tried and just when I felt like I was about to doze, I got a call from a number that refuses to leave me alone (hello, I’m on the no call list and have answered twice to say leave me alone, plus it’s before 7AM) and then not even a minute later, another call from the dentist reminding me of my Friday appointment for that wisdom tooth evaluation, which you can refer to here and some here. Joy! I was up from that moment on and I can feel the impact on my day already but it’s nothing getting to bed early tonight won’t help.
Plus, while we were home, we were not well-rested by any means so I am used to going through the daily motions while my mind is numb. For New Year’s Eve we went to a gathering my friend Adrian, who is earning an MBA, held in Muncie, IN (Ball State territory). We were not close to campus (I don’t believe) and instead partied in the country, in a loft above a garage, rented by the home owner in the house to the side. I thought this was a very nice, open space and had an enjoyable time with friends. I brought noisemakers, we said our cheers and listened to Kidz Bop because it was funny at the time and at the right level of annoying for background noise that allowed conversation to flow. (We changed the music eventually to some alt/classic rock.)
Unfortunately, I wanted to stay up late but come about 1AM, I was out with my husband (on our air mattress) while the others stayed up hours longer. (Sorry guys!) I had plans with family the next day so we had to mosey a little over an hour towards home in the morning. We are not that fond of Muncie (a place I call one of the armpits of Indiana), although I was disappointed that I didn’t get to see where my brother-in-law lives now that he transferred. What I often recall about that town is that an innocent student (no weapon) was shot and killed by an officer for simply being out and about one night and the school used to be the number 1 party school…yes, it was says this Purdue grad.
The impact of 2010 still hasn’t hit. I didn’t pay attention to the reviews of the year or decade (something I normally do) and I didn’t even think about how I wanted this next year to venture because I’ve learned that won’t change any direction in which life goes. I am optimistic, if only because I’m still living off the high from a nice visit back home. I don’t know when that will shift; perhaps give me another week in this cold state or more issues with money, which is already happening.
You may have noticed that I am making comfort, rustic food that is fairly easy and somewhat healthy. That’s what I want right now and you may not know it yet but I think you do as well. (Not that I know what’s best for anyone, including myself.) I am a huge fan of bitchincamero’s site. She makes food that I want to try, something not easily found on other sites. Her chickpea and chorizo casserole (strata) is wonderful. I could only find hot Mexican chorizo that required being squeezed from its casing, not Spanish chorizo which can be more like sausage, so I had to adjust the recipe and will probably try her version exactly the next time. If your bread isn’t crusty, bake it and allow to set until crisp or adding the liquid will result in mushy bread and not a tasty casserole.
Chickpea and Chorizo Casserole
Chickpea and Chorizo Casserole
Serves 6
Print Recipe
Ingredients:
4 links Spanish chorizo (I used hot Mexican which requires a different method stated below.)
4 cups sparkling apple cider or unsweetened apple juice (I used much less, 1 cup or so and broth can be substituted)
1 ½ tbsp olive oil
2 small onions, chopped
4 cups chickpeas (canned)
10 slices of crusty bread, cut into large chunks
4 eggs
1 ½ cups milk
1 cup chicken stock
salt/pepper
8 oz. Gruyere
cilantro-optional (I added this.)
Preheat the oven to 400 and grease a casserole dish.
Heat a large skillet over medium heat and add the chorizo and cider. Simmer for 20 to 30 minutes, or until the chorizo plumps and absorbs most of the liquid. My chorizo required being taken out of the casing so I only put 1 cup of juice with it and kept the heat high to rid of much of the liquid, added the onion around the 15 minute mark and the chickpeas at the 20 minute mark with the chorizo. If you the sausage link version, remove the chorizo to a plate. Then add the oil to the skillet and sauté the onion for 5 minutes or so, add the chickpeas for another 5 minutes. Add the chorizo back to the skillet with the onion and chickpeas, add the bread and toss to coat and pour into the greased dish.
Whisk the eggs, milk, salt/pepper and stock together and pour over the casserole, making sure it is all coated. Top with cheese and bake 30 to 40 minutes, until set and browned. I added cilantro at the end.
Reality is back. I was smacked this morning with a student loan company taking out a double payment…which they’ve done before (not sure why or how) and were rather rude to deal with by not crediting me the following month or returning the money. I’m out an extra couple of hundred bucks this holiday season (after spending quite a bit being home). Hooray!
I’m going to go back to a happy place, a recent happy place. My mom is making what is called a “crazy quilt” for me with patches of several fabrics. While I was home, I went out twice to pick out the fabric and she whipped up a sample that looked great. She is very talented (she wouldn’t say so) with crafting (and many other things)-sewing, quilting, crocheting, knitting and on and on so I am excited to see how this turns out.
One of the best parts of being home was shopping with the family. My parent’s Outback, or rather the front passenger seat, wanted me to lie in the lap of the person behind me. It doesn’t fail! The seatbelt becomes wrapped behind the handle to recline; I turn a certain way and the next thing I know I’m looking up at someone in a rather uncomfortable position while everyone laughs. I can’t tell you how often this happens. There’s just enough time to forget about it in-between visits and drives in their Subaru that I don’t learn. I bet some might count on this incident and await the moment where Annie reclines without warning. This time the seatbelt wouldn’t release the handle and required my husband to get out and fiddle with the mechanism because I couldn’t put on the seatbelt…he wasn’t as amused as my mom and sister.
One day, we ate at Moe’s Southwest Grill, which doesn’t exist in this state (they catered our reception). I crave the queso and salsa verde. Please send me some! The second shopping day with family involved a stop by King Gyros (which has been remodeled since the new baseball field went in across the street). If you’ve read any of my past posts, you might have noticed how much I love this place and how crazy I am for a good gyro. I wasn’t disappointed. However, while visiting Purdue, we went to Captain Gyros in West Lafayette, “the warm-up one” I called it since the sandwich wasn’t as good as the King. I’ll talk a smidge about the Purdue visit later.
Another happy thought was playing aggravation with my grandpa, cousin and husband. We had a championship playoff and my husband won again. I’m pretty sure I’ve mentioned this before but there’s a hat involved and it goes to the winner until the next playoff which obviously belongs to Greg this year. He cheated! (I’m a sore loser when it comes to this beloved marble game.) My grandma also told me her secrets to my favorite meal she makes-chicken and noodles and I can’t wait to perfect that recipe. Thanks, grandma!
Before we left, we had lunch with my grandparents. My parent’s brought my grandma’s favorite pizza (and one of my top 3) from Oley’s in Fort Wayne. I was lucky enough to live 10 minutes from this family admired pizza joint growing up. Oley’s makes a deep dish style with a large layer of cheese (take care not to choke). Large men have been full from one piece. We also picked up a thin Pizza King pizza (Royal Feast) which we’ve ordered ever since I can remember. These pizza places don’t exist in Minnesota. I haven’t had a pizza like these in any state actually. If you can’t tell, we ate like tomorrow didn’t exist.
Both my parents and grandparents had a puzzle on their table while we were home so of course, we attempted to help and had such a fun time. We watched home movies at the in-law’s house and had a blast watching all 5 of the kids growing up, as well as, the past pets, relatives and friends of the family showing up sans grey hair and wrinkles. Most of us swear that Greg’s dad doesn’t age but it could be that he has had grey/silver hair since his twenties. I saw Greg’s youngest brother as a preemie in the hospital, which brought out the waterworks. He has come a long way and we are all proud of him. Well, almost all of the family- the new Australian Shepherd Sydney tried to bite him (may have succeeded) and most members of the family (Greg almost lost part of his cheek), although she doesn’t leave my mom-in-law’s side. She will learn.
My grandparent's farm
Speaking of dogs, I saw my sister’s German Shepherd Roxie and gave her some love, along with the in-law’s older German shepherd, Josey who recently lost her son, Buck. I can’t forget Daisy, a terrier that I have a history with and utter love for and then, there are all the cats- Sophie, Izzy, Lucky, Spooky, Nuprin, Woody and Hobbes. I love all the pets.
Before we left, my dad made us delicious pancakes early Saturday morning. We hugged our goodbyes as we had done the day before with Greg’s side. Both were tough to do, especially not knowing when we’ll see them next.
I should probably get to the recipe about now. I would say it’s worth the wait: chicken and pepper stew with olives from Real Simple’s most recent issue. This is one of those impeccable recipes for the cold weather and oh so deliciously fragrant. You could add capers and more of your favorite herbs but it’s perfect the way it was provided.
Chicken Stew
Chicken and Pepper Stew with Olives
Serves 8
Print Recipe
Ingredients:
½ cup flour
1 tsp smoked paprika (or your choice of paprika)
salt/pepper
16 boneless, skinless chicken thighs
3 tbsp olive oil
3 red bell peppers, seeds removed and sliced
3 green peppers, seeds removed and sliced
4 cloves garlic, smashed
2 cups chicken broth
2 cups pitted olives (I used kalamata)
½ cup golden raisins
2 cups long-grain white rice (*cook according to directions)
In a bowl, combine the flour, 1 tsp salt, ½ tsp pepper and paprika. Add the chicken and toss to coat.
In a large pot (Dutch oven), heat 1 tbsp of oil over medium heat and brown chicken in batches, about 6 to 8 minutes. Transfer to a plate and set aside. Add the peppers, garlic, ½ cup broth, ½ tsp salt and ¼ tsp pepper to the pot. Cook and scrape browned bits from the bottom of the pot, 4 to 6 minutes. Add the olives, raisins and remaining 1 ½ cups broth and bring to a boil. Place the chicken in the pot and simmer, covered, for 15 minutes. Uncover and simmer until the chicken is completely cooked and the sauce is slightly thickened, 15 to 20 minutes. * Make the rice as directed 20 minutes before the stew is complete.
Honey, I’m home! Home being the dabble and honey being you, cherished reader. Minnesota welcomed us back with frigid arms at a chilly -20 something temperature. I am no fan of not being able to catch my breath and having my nostril hairs freeze when exiting a car or stepping outside. You can imagine some expletive phrases I tried to say-tried because as I said, I couldn’t catch my breath and instead, shivered and merely thought of a slew of words I would only utter in these temps. Ok, I’m a liar, these words I say quite frequently any time.
For any avid readers, you might have noticed that I said I might write a little while I was home. Well that didn’t happen-I was lucky to post random ramblings on facebook, twitter and foodbuzz on a few days of the break. I am a little ashamed that I didn’t take very many pictures. I felt as though this were my personal time and left the pictures for my brain to snap and absorb.
Some of my parent's backyard
Here we go: first, I want to thank my parents (especially my mom) for caring for us while we stayed (laundry, dishes, cooking, etc.) and for anyone else that housed our butts. On to other points, our friend Jason became engaged to a wonderful girl that we met for the first time, Stephanie. She did an amazing transformation of his bachelor house.
View from my parent's backdoor
I bought a series of Food & Wine Best of the Best cookbooks, a book about curry, a Taste of Home 2009 Contest Winning recipes book, one by Anthony Bourdain and much more. (Greg, now growing a beard, bought a wood, design and calculus book.)
My youngest sister gave me a Sweet Life that includes many delicious looking desserts with photography that makes me envious and inspired. My mom let me borrow a series that I intend to begin soon and gave me a large stack of magazines loaded with recipes. My ma-in-law found some recipes she thought I would enjoy (and I do) that have chocolate within them although they are savory dishes. Nice.
Greg and I also gathered more texts that my parents were storing until we could make room in the apartment. I don’t know about room but we were ready to have back some of the old college textbooks, cookbooks that I picked up years ago while in Costa Rica, gardening, nutrition and a Weight Watchers cookbook (since I am known to watch my points). I can’t wait to delve into all of these in 2010.
My dad's greenhouse
I miss my family and friends big time. Christmas went smoothly and was very relaxing. I didn’t really cook; I made things ahead of time and Greg and I pretty much just drove and hung out. Next year, we intend to do the gift exchange thing. We received way too much (thank you!) and felt like losers not being able to give in return. We received so many things that it makes my head spin still- camping gear, a beautiful scarf, boots, gift cards, cash, candy, words of wisdom and advice, my favorite color blue pie pan, Brewopoly, hot salsa from my grandma, booties from my other grandma, a Wii game from my brother-in-law, a picture of us from my brother and sister-in-law, much more and honestly the best present, precious time with loved ones. (That’s cheesy but sincerely the truth.)
The food, oh the food! I’m in a calorie-induced daze…somebody (pointing a finger at myself) might have gained quite a few pounds and like everyone and their brother, will be working hard to get back on track and beyond in fitness and health for this New Year. I will talk about this a little bit more this week but my mind is beginning to reminisce about home and I really don’t want to be alone in the apartment thinking about all the love back home. Tears…are here…cut to the cheese beer soup recipe. I couldn’t possibly cry in a soup as delish as this. Tears add too much salt.
Cheese Beer Soup
Cheese Beer Soup from Savvyhostess on allrecipes.com (modified slightly)
Serves 8
Print Recipe
Ingredients:
1 1/2 cups diced carrots
1 1/2 cups diced onion
1 1/2 cups diced celery
2 cloves garlic, minced
1/8 teaspoon cayenne pepper
½ teaspoon salt
1/4 teaspoon black pepper
4 cups chicken broth
12 oz. beer (I used ale but a lager would be fine too)
1/3 cup butter
1/3 cup flour
¼-1/2 cup mashed potatoes-optional
3 cups milk or half and half
6 cups shredded sharp cheddar
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
dash of hot pepper sauce-optional
In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Add cayenne pepper, salt/pepper, chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
Heat butter in another large soup pot over medium-high heat. Whisk in flour and cook stirring until the flour is light brown, about 3 or 4 minutes. Whisk in milk until thickened and remove from heat, then gradually stir in cheese and keep warm. Add mashed potatoes if you’d like, that would be even better in my eyes.
Stir the beer mix into the cheese mix and add the Dijon mustard, Worcestershire sauce, and dry mustard. Add optional hot pepper sauce. Bring to a simmer, and cook 10 minutes.
