More Muffins?

pumpkin muffins

Sister Moo found an incomplete place setting of Fiesta ware for me at Kohl’s. The dinner plate was missing. Who cares? I love the color. And I realized that it matches the salt and pepper shaker that she found for me at a yard sale in Spruce Pine. (Turns out that the set belonged to the grandmother of one of my high school classmates. Makes me love it even more.)

Son #1 and Fiancée invited us over for an end-of-summer cookout at the pool at their apartment complex. The Most Adorable Baby in the World (who is now 7 months old) loves water. She would have crawled right into the deep end if her mommy had let her. No fear. I am very happy about that. I want her to be fearless and think that she can do anything that she sets her mind to. I, on the other hand, have long been afraid of water that is over my head. I didn’t learn to swim until I was in the 6th grade. My uncle taught me when I visited his family in Raleigh for a couple of weeks that summer. They had a pool in their backyard. I love to waterski and ride in boats, but I don’t like the idea of deep water. I took a swimming class in college. My teacher was a very patient woman and she taught us all the strokes, made us dive off the side of the pool, and timed us while we dog-paddled. Even though it was an 8:00 am class I enjoyed it tremendously. I enrolled both boys in swim lessons early on and they loved hanging out at the pool, but neither had any desire to be on a summer swim team and I was not the kind of mom to make them do something like that. I never told them about my fear of water. I swear I didn’t. But I don’t think that’s a genetic thing.

Anyway, Son #1 loves pumpkin spice. I thought of him when I found this for MABW–

kenn pumpkin spice

Too cute. The little black leggings have a ruffle-y tutu-like thing on the back.

I like to try out new recipes on the Ex-Ex and Son #1 and I found one for muffins on Sally’s Baking Addiction a couple of days ago. I took them to him yesterday and he texted today– “Those muffins btw were excellent. They are already gone.”  That’s my boy! And I am so happy that I found Sally!

Another thing that I’ve found (at Target)–

parchment liners

These are the best. The muffins don’t stick like they do sometimes in regular cupcake liners. (That is a major baking pet peeve of mine.) Target had two boxes left on the shelf and I bought them both.

Pumpkin Crumb Cake Muffins

15 muffins

  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) canola or vegetable oil
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 cups (340g) canned pumpkin puree
  • 2 large eggs, at room temperature
  • 1/4 cup (60ml) milk, at room temperature (buttermilk would probably be really good in this recipe)

Crumb Topping

    • 3/4 cup (94g) all-purpose flour
    • 1/4 cup (50g) granulated sugar
    • 1/4 cup (50g) packed light or dark brown sugar
    • 1 teaspoon pumpkin pie spice
    • 6 Tablespoons (86g) unsalted butter, melted

Maple Icing (optional)

  • 1 and 1/2 cups (180g) confectioners’ sugar
  • 2 Tablespoons (30ml) pure maple syrup
  • 2 Tablespoons (30ml) milk2

Directions:

  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside. (SC note- I didn’t read this part– and wondered why I had leftover batter. I doubled the recipe so I used the leftover batter to bake a small loaf.)
  2. Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
  3. Spoon the batter into liners, filling them almost full.
  4. Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Stir in the melted butter until crumbs form. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug. (The recipe for the topping makes a lot. Don’t be afraid to use a lot on each muffin.)
  5. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing. *For mini muffins, bake for 11-13 minutes at 350°F (177°C) or until a toothpick inserted in the center comes out clean.
  6. Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.

Make ahead tip: For longer storage, freeze muffins (with or without icing) for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired. Top with icing before serving if needed.

I didn’t make the icing. Not enough time. But I bet it would be really good with the maple syrup added.

bran banana muffins

Today I decided to use up the overripe bananas in my refrigerator when I discovered a forgotten box of Raisin Bran Crunch next to the flour in my pantry. (How on earth I could have forgotten about it I have no idea. It hadn’t been there long, only a couple of weeks, and I am constantly pulling out the flour. Who knows? Anyway, I found a recipe to use as a guide. I cut down on the amount of sugar Genius Kitchen listed and I added cinnamon to mine. See how easy that liner peels off?!

Think I will make a cup of tea and enjoy one! While I do the week’s lesson plans.

 

Banana Raisin Bran Muffins

Makes 12

Adapted from Genius Kitchen

1cups Raisin Bran cereal

cup buttermilk (I used almond milk because that’s all I had in the refrigerator)

1cup vegetable oil

egg

1cup brown sugar

1teaspoon vanilla

small bananas, mashed

cup flour

teaspoon baking soda

teaspoon baking powder

1 teaspoon ground cinnamon

1teaspoon salt

Preheat oven to 375 degrees.

Mix together cereal and milk; stir and let stand ten minutes while you assemble the other ingredients.

Combine vegetable oil, egg, brown sugar, vanilla and bananas, then add to milk/cereal mixture.

In a small bowl, mix together flour, baking soda, baking powder, cinnamon and salt.

Add to first mixture and stir until just blended.

Spoon into greased or lined muffin tins.

Bake for 15-20 minutes.

21765220_1350394645073480_5794372481056409144_n

En français:  L’automne est un deuxième ressort où chaque feuille est une fleur.

…Copyright © French Moments Ltd unless otherwise stated. Read more at https://frenchmoments.eu/french-quotes-and-sayings-about-autumn/ .

Bon appétit, tout le monde. I hope you are having a great Sunday afternoon wherever you are and whatever you are doing! Merci, French Moments and Albert Camus!

Paris by proxy

joanie on her pony

Joanie on her pony

Jeanne d’Arc, 1874, Emmanuel Frémiet, 4 rue des Pyramides, Paris 01

Okay, so I am not really sure that I am using “by proxy” properly, even though I looked it up on-line at Urban Dictionary.

by proxy:  the ability to do or be something without actually physically doing it. “John was invited to the party, and since I’m his best friend I was invited by proxy” “Sarah lives with a smoker so when they watch tv together she smokes by proxy”  -by Ballet Queen June 01, 2005

One of my buddies is in Paris this week. At this very moment, she is eating foie gras and sipping Bordeaux. (I know this because I texted her for an update. I just cannot help myself.) I guess I could have called this post Paris Vicariously, n’est-ce pas? Am I jealous? Envious? Of course I am. I haven’t been there since March. Six long months. But who is counting, right? I am, however, thrilled that she is there. We have been to France together several times and she is an excellent traveling companion… meaning we laugh at the same things, we both love art museums, getting lost, eating in places with great views, and sipping wine and/or champagne and watching people.

She may very well kill me for what I am going to post next, but I have to do it. It is just too funny not to. I will ask forgiveness when she returns. Here is the first text I received, the day she arrived:

First off. On our flight here there was THE MOST GORGEOUS FRENCHMAN!!!!!! sitting in our row. Pleasant with manners and looks that I cannot describe… cut jawline, thick gorgeous hair, leather coat and well he looked good:) you’ll love this… he had a glass of milk and put on the shades for the evening. No meals. I said they are bad, aren’t they and he laughed and said oui!! He is from Lyon. Oh to be young again and free spirited. We can always admire from afar. We went to the Passage St. André des Arts. Saw your Tennessee hangout and ate dinner in one of the restaurants. We are trying to map out as many as we can. Rodin is tomorrow!! We are staying on Rue Saint Sulpice. Pierre is our host… another helpful and friendly skinny good looking Frenchman. So far the most fun was people watching at our café at lunch. Miss you mon amie. I have done a bang up job of using my French:) they always answer in English… does not deter me:) Bisous

pacman

The day she sent this, I showed a ZAZ video, Sous le ciel de Paris, to my 7th graders and talked to them about street art which has helped me to appreciate.

I could watch this over and over– oh, wait, I HAVE watched this over and over.

Next text, a bust by Camille Claudel from the Rodin Museum.

camille claudel

What a talented, tragic woman. There was a movie made about her life in 1988. I found this blurb-

When renowned French sculptor Auguste Rodin (Gérard Depardieu) notices the raw sculpting talent of the beautiful and precocious Camille Claudel (Isabelle Adjani), the two artists begin a scandalous love affair. Camille becomes Auguste’s muse and assistant, sacrificing her own work to contribute to his sculptures. However, when her work goes unrecognized and she desires attention of her own, Camille is left alone and gradually spirals into mental illness.

Then two photos from her visit to Les Invalides. The first is of the Cathedral St. Louis des Invalides.

st louis des invalides

The flags are from Napoléon’s campaigns. From the Musée de l’Armée’s website:

The cornice of the Veteran’s Chapel is decorated with some hundred trophies taken from the enemy, throughout the history of the French armies, from 1805 to the 19th century. Bearing witness to age-old traditions, these trophies were hung on the vault of Notre Dame Cathedral up until the French Revolution. Those which escaped destruction were transferred to the Hôtel des Invalides from 1793. The Hôtel des Invalides was then entrusted with the mission of keeping French emblems and trophies. Nearly 1,500 of these trophies were burnt in the courtyard in 1814 by the Governor of the Hôtel des Invalides to prevent them from failing into enemy hands.

It is one of the only, if not the only, church where the French flag is on display. Separation of Church and State is taken seriously here.

Next came Napoléon’s tomb — “he had a rather large ego”

napoleon

I found this information on the Napoléon.org website:

Visitors enter the crypt via a staircase. This leads to a heavy bronze door (forged from cannons taken at Austerlitz) flanked by two statues. Above the lintel is the following inscription (an extract from Napoleon’s will): “I wish my ashes to rest on the banks of the Seine among the people of France whom I so much loved“.
The sarcophagus was put up on a green granite pedestal and contains a nest of six coffins: one made of soft iron, another of mahogany, two others of lead, one of ebony and finally the last one of oak. Napoleon is dressed in his Colonel’s uniform (of the cavalry of the Guard) which bears his sash of the Légion d’Honneur. His hat rests on his legs.

I have paid my respects to the Emperor several times. And heard some interesting stories from some of the guides we’ve had… I will leave it at that. But one is about a missing body part when his body was exhumed to be sent back to France for burial. This part was supposedly bought by an American urologist and has been kept on display. That’s all I know.

One of my friend’s goals on this trip is to visit as many of the beautiful passageways of Paris as possible.

Here is the Galerie Vivienne-

Galerie Vivienne

It is located at 4, rue des Petits Champs, Paris 02.

I thanked her for this photo and she came back with:

De rien!! Most of the good ones are on my Canon camera. Will show when home. I have taken some on my phone just for you. Had a wonderful French lesson with a taxi driver… too much fun. We have walked over four miles or so each day. Hubby has a cold, but has hung in there so after walking all over yesterday and walking to the Rodin and Invalides he was ready for a taxi. Lucky me!!! We have met some wonderful people and some Frenchies that are not so tolerant of my attempts at speaking their language. Pas problème:)!! Give me six months and my taxi driver and I would be good to go.

Before she left for Paris, she checked the weather and it looked as if it was going to rain quite a bit. So I asked– Raining much?

No!! We have had a bit of rain off and on. Mostly good weather!!! Just pulled out the umbrellas and kept walking. It is 64 and cloudy and feels great:)

This is from the woman who was THRILLED that it snowed one March while we were in Paris. Of course, we had just read one of Laura Florand’s romance novels about a gorgeous French pastry chef (or was he a chocolatier?) who has a snowball fight with his equally gorgeous American girlfriend on the Ile Saint Louis, but I digress.

yo snow-SNOW

Next text-

Hubby walks 10 feet behind me looking at his google map. He directs and I lead:)!! Crazy, I know, but it works for me:) I love Paris!! Headed to Père Lachaise maybe tomorrow. Mapped out all the folks I want to pay my respects to.

kir royale

And to go along with this photo of her kir royale, she texted:

You have taught me well, my friend. Where to go, what to drink and how to enjoy it all.      Je t’aime.

That is the highest praise I could receive.

Next week, another friend will make his first trip to France, spending time in Normandy and in Paris. I’ve shared my Paris Cheat Sheet with him, but I am sure that he will not be sending me texts. I am not even sure that he has a smartphone! That’s okay.

I have no recipes for foie gras, but I have photos. I eat it as often as possible when I am in France. These are from January 2013.

foie gras 2foie gras

This particular amie is very fond of mousse au chocolat. In a text responding to my wish that she eat and drink good things for me, she said-

Definitely taking care of that. Rosé twice a day! It’s chocolate that I have neglected. Remedy tomorrow.

In her honor, I will repost my favorite recipe for mousse. For its origins, read this post.

La mousse au chocolat de Fanny

6 eggs
70 g (1/3 cup) granulated sugar
200 g dark chocolate (use the best you can find/afford– the Nestle’s she uses is dark 52% chocolate; European chocolate is just plain better than our stuff unless you go high end; they have higher standards for theirs)
pinch of salt

Melt the chocolate in a double boiler.  Do not let it get too hot.  Stir it with a metal spoon, not a wooden one.  Take it off the heat as soon as it is almost melted and continue stirring until completely melted.

Separate the egg whites and yellows.
Beat the whites, with a pinch of salt, until stiff peaks form.

Mix the yellows and the sugar.
Then add the melted chocolate.

Delicately add the whites, about 1/4 at a time.  Fold them in very gently.

Refrigerate it for at least 2 hours before serving.

finished product

Bon appétit! Bon voyage! Bonne journée! Bonne soirée! Bon courage! Bonne chance! May my friends continue to travel and enjoy all the sights, sounds, tastes and inevitable adventures that come with traveling.

 

 

Fall is calling

leaf2

My favorite season? Fall. No question about it. I look forward to cooler weather (I am a jeans and sweater kind of girl), nights with a nip in the air, college football games, and changing leaves. I have already spotted evidence around school that fall is on the way in. Knocking softly at the door. Not shoving summer out of the way yet, just patiently waiting her turn. (In French, the word season- saison– is feminine, so I am going with her as my pronoun of choice.)

According to my friend Google:

Autumn 2017 in Northern Hemisphere will begin on

Friday, September 22

and ends on Thursday, December 21

(All dates are in Eastern Time)

So, she is just around the corner.  Yippee!

leaf1

We have our fair share of squirrels around campus. They are bold little critters. We do not have a cafeteria. Everyone brings lunch to school. Our squirrels are fat and happy. But I hope they are gathering nuts anyway so they won’t go hungry over the weekends. Here’s a photo for my French friends who are always fascinated by our écureuils. (A very difficult word to pronounce in French, but squirrel isn’t easy for the Frenchies so we are even!) Can you find him?

squirrel

I searched for poems and found two that I really like.

Autumn Leaves

© Edel T. Copeland

Published: November 1, 2016

Golden, crisp leaves falling softly from almost bare trees,
Lifting and falling in a hushed gentle breeze,
Slowly dropping to the soft cushioned ground,
Whispering and rustling a soothing sound.

Coppers, golds, and rusted tones,
Mother Nature’s way of letting go.
They fall and gather one by one,
Autumn is here, summer has gone.

Crunching as I walk through their warm fiery glow,
Nature’s carpet rich and pure that again shall grow,
To protect and shield its majestic tree,
Standing tall and strong for the world to see.

They rise and fall in the cool, crisp air.
It’s a time of change in this world we share,
Nature’s importance reflecting our own lives,
Letting go of our fears and again, too, we shall thrive.

Source: https://www.familyfriendpoems.com/poem/autumn-leaves-5

Sing To Me, Autumn

© Patricia L. Cisco

Published: September 27, 2016

Sing to me, Autumn, with the rustle of your leaves.
Breathe on me your spicy scents that flow within your breeze.

Dance with me, Autumn, your waltz that bends the boughs of trees.
Now tell me all the secrets you’ve whispered to the seas.

Sleep with me, Autumn, beneath your starlit skies.
Let your yellow harvest moon shimmer in our eyes.

Kiss me, Autumn, with your enchanting spellbound ways
That changes all you touch into crimson golden days.

Love me, Autumn, and behold this love so true
That I’ll be waiting faithfully each year to be with you.

Source: https://www.familyfriendpoems.com/poem/sing-to-me-autumn

Last year, I drove up the mountains in October and around Linville, in Avery County, found some leaves left on the trees.

red trees

red tree

one red leaf

Magnifique, n’est-ce pas?

Today’s recipe comes from Jamie Dietrich, wife of Sean of the South Dietrich, and chef extraordinaire. A reader asked me to ask Jamie for this recipe and she kindly sent it to me. My original email caught her away from her cookbooks, caring for her mom. She has now taken on the role of manager and chauffeur to her red-haired guitar-picking story-writing husband. Bon courage, Jamie. Keep that man safe so he can continue to make me laugh and cry first thing every morning. Thank you for sharing your recipes with me. I look forward to meeting you someday. Point that truck towards North Carolina. Please?

Thank you, Dear Reader, for requesting this recipe. I made it last night. The Ex-Ex had two servings (as did I) and we will warm it up again tonight. In Jamie’s words:

This is not “gourmet” but is delicious and great to make ahead and serve for Sunday lunch or a special occasion… it’s from The Best Little Cookbook in Alabama with a couple of modifications from me.

I couldn’t wait to try it out. For Monday dinner. No special occasion. I made a few modifications of my own but nothing significant. The Ex-Ex just texted that he is hungry. He is on the athletic fields watching his teams play games and should be home in an hour or so. I texted back that there are some really good leftovers waiting for him here…

chick cass

Lemon Chicken Casserole
4 c. chopped chicken (I used a rotisserie chicken- removed meat and shredded/chopped it)
1 small onion, finely chopped
1 c. celery chopped
1 c.  chopped fresh mushrooms (you could use canned sliced ones)
1/4 c. butter
1/2 c. flour
1 can cream of mushroom (with garlic) soup
1.5 c. chicken broth
1–6 oz. package Uncle Ben’s Long Grain and Wild Rice, cooked (I will add more tonight when we have it as leftovers- we love rice)
8 oz. can sliced water chestnuts
1 pint sour cream
Salt and pepper
1/2 c. parmesan cheese
Topping:
1 stick butter
Zest of 3 medium-sized lemons
Panko bread crumbs (probably about 1-1/2 cups but you could add more or less) or regular bread crumbs, if you prefer
Saute onion, celery and mushrooms in butter until soft and translucent (If you are using canned ones, add when you add the soup).  Stir in flour. Cook for one minute to remove the flour-y taste. Add mushroom soup and broth; cook until thickened.  Add rice, sour cream, water chestnuts, parmesan cheese. Salt and pepper to taste. Mix well.  Place in buttered 9″x13″ (3 quart) casserole dish.
To make the topping, melt butter and add lemon zest.  Top casserole with bread crumbs and then drizzle melted butter-lemon mixture on top.   Bake in 350˚ oven for one hour. (Since I was using the already cooked chicken, I baked mine for about 40 minutes.)
Bon appétit to all. Take a moment, at least one, to enjoy the beauty around you. Read a beautiful poem. Listen to a song that makes you cry. Take a long walk with a friend. Follow the advice of the late Jim Valvano–
“If you laugh, you think and you cry, that’s a full day. That’s a heck of a day. You do that seven days a week, you’re going to have something special.”

Going back in time: A life resumed

I wrote the following post in February 2009, two months after returning from my six month sabbatical in Arles, France. I was feeling a bit nostalgic this morning and started looking back through old posts. I didn’t have many readers then and the blog (and my writing) was just a baby. At that point, I wasn’t even sure that I would keep it going. New readers, I hope you enjoy this little step back in time.


The Sabbatical Chef has returned to “real life.” As of today, February 15, I have been home for two months. I have resumed teaching at Durham Academy and have finally learned the names of my students. I have worked with Dorette at C’est si bon! (I continue to stress the fact that I am an assistant, not a chef!) I have taken over as president of the North Carolina Association of Teachers of French and survived my first board meeting. I moved in with my sixteen year old son and my ex-husband. (Steve got his passport, came to Paris, finally, and proposed at the top of the Eiffel Tower. What can I say? That story deserves its own entry and I will try to get it all in words soon. The headmaster at DA is taking full credit for our reconciliation since he gave Steve the time off to come visit me.) I have unpacked almost all the boxes and found most of my belongings, thank goodness. Grant’s two cats seem to like me and Rusty has stopped hiding from me. I went to Spruce Pine to visit my family in the mountains. They are very happy to have me home safe and sound but still do not understand what I was doing over there in the first place. I have a meeting tomorrow with the features editor at the Durham Herald-Sun newspaper to talk about the possibility of a new column. Life goes on, almost as if it was never interrupted. Life has a way of doing that, I have discovered. My six months in France seem dream-like now. I bring up iPhoto on my MacBook daily to look at a few photos, however, to remind myself that it really happened.
Life in Arles goes on without me, too, of course. Wally has returned to Lisbon. Didier and Monique have closed their brocanterie on Rue de 4 Septembre. Business had not been good, unfortunately, for a while. They hope to open a tea room, if they can find a suitable space. Or Didier said he can always go back to work as a stock trader in Paris. (I was shocked to find out he had done this at one time- I told him he seemed much too nice for that line of work!) Business at Gilles’ bookshop has been slow, too. Although Christian Lacroix told the newspapers and magazines that he thought his exhibit at the Musée Réattu would be good for the local businesses, it didn’t really help much. The exhibit was a grand success, however, and was extended until December. The B&B is up for sale. No offers have been made, though, so Chef Érick continues to rent out rooms. He plans to continue offering his cooking classes and visits around Provence but is looking for someone who is computer savvy to help him set up a website and blog, as well as an English-speaking assistant for the spring and summer. Provence experienced its largest snowstorm in 21 years. I begged Érick to go out in it with his camera so that he could send me some photos of Arles covered in snow. The posted photo is of the front door to the B&B.
At one point in the summer, probably mid-July or early August, I thought seriously about making Arles my home. I wasn’t sure how to do that and didn’t even have a long-stay visa for the six months I was there (another story involving red-tape and passports). A guest joked that I could find a French man to marry. The pace of life suited me perfectly. I loved the guests and meeting new people every day. I could walk wherever I needed to go. I could feel my French improving daily. I ate like a queen- all the shrimp and mussels I wanted. Nice chilled rosé and Picpoul de Pinet. Lovely reds from Pic St. Loup. Moussu T e lei Jovents music. Drinks at dusk in the Place du Forum, gazing at the Van Gogh café (now painted to match his famous painting of Le Café la Nuit- but do not eat there. Lousy food and questionable owners.) But waves of homesickness would hit me like a ton of bricks every time I thought about my two sons. And I finally realized that I missed my life, my real life. When I put Martha and Monette on the plane in Marseille in mid-September and drove myself back to Arles on that early Sunday morning, I knew that I would be ready to fly home myself in three months. At that point in time, I still had no idea that I would come back to Durham and resume, in many ways, my life of four years earlier, before Arles ever happened to me in 2005. Only the new and improved version. Older and wiser but still young enough to appreciate and enjoy the changes that can happen if you are open and can let go of the past.
I am asked repeatedly if I miss France. The answer is a most definite oui. How could I not miss speaking the beautiful language, enjoying long lunches and amazing conversation in that language, staring history in the face every time I walked down a street past a monument built over 2,000 years ago, walking through the market and smelling roasting chickens, herbs and spices sitting in open baskets, fragrant goat cheese, freshly cut lavender and lavender scented soaps. The scenery is a work of art and most of it has indeed been painted and photographed many times over the years, from the abbeys and churches to the fields of sunflowers and lavender to the Roman arenas and aqueducts. Provence is a feast for the senses.
I have indeed brought some of it home with me. I have made lamb and tarte Tatin for friends (I couldn’t have made the tarte without Martha’s help and pan!). I have turned Grant on to the joy of freshly grated parmesan cheese on his pasta instead of the stuff in the green can. I have made French toast for him from my orange brioche. I sprinkle my chicken recipes liberally with herbes de provence as they cook in olive oil. I have shown a video clip of Moussu T et lei Jovents to my students and taught them the song “Forever Polida,” as well as “Le Tube de Toilette” by Boby Lapointe, a song that goes along with the vocabulary we are learning. I made a presentation to our middle school students on truffle hunting and showed a short video that I took with my camera. Martha and I are going to cook with the boys from the Durham Nativity School in March and teach them to make tarte Tatin. I am reading Death in the Truffle Wood by Pierre Magnan, a murder mystery that takes place in Provence. I’ll Never Be French (no matter what I do) by Mark Greenside, The Widow Clicquot by Tilar J. Mazzeo, A Pig in Provence by Georgeanne Brennan and Sixty Million Frenchmen Can’t Be Wrong by Jean-Benoît Nadeau and Julie Barlow are on the nightstand waiting for me. I consult Bistro Chicken by Mary Ellen Evans and French Woman Don’t Get Fat by Mireille Guiliano for new recipes once in a while. I check out Kristin Espinasse’s French Word-A-Day website two or three times a week for photos of Provence. In less than three weeks I head to Paris, Normandy and Senlis with 21 8th graders for our spring break trip. I continue to be a very lucky woman.

My (Nearly) Perfect Orange Brioche Recipe
(found on the back of a package of yeast in France and slightly modified…)

1/4 lb (one stick) of softened butter
1/2 c. sugar
3 eggs (at room temperature)
1/4 c. warm water
one package active dry yeast
1/4 c. warm milk
orange flavoring
2-3 cups all-purpose or bread flour
1 tsp. salt
1 egg yolk
apricot or strawberry preserves
sugar

Dissolve the yeast in the warm water and let stand for 5-10 minutes.
Mix the butter, eggs, sugar, warm milk and orange flavoring. I have sweet orange essential oil that I bought at Florame (www.florame.com) and I use 4-5 drops of it. I know that you can find orange flavoring at the supermarket.
Add the yeast mixture and mix.
Add the combined flour and salt. Add enough flour to have a dough that you can knead (not too sticky).
Turn onto a flour covered surface and knead for about 5 minutes or so.
Place in a bowl and cover with a kitchen towel. Place the bowl in a warm place to rise. My microwave is above the stove and is a great place. Allow to rise for 2 hours.
Turn onto a flour covered surface again and knead for another 5 minutes. Shape however you wish– into rolls, two small loaves or one large one. Place in pans.
Cover again and allow to rise for 2 more hours.
After the second rising, you can bake or you can put it in the refrigerator overnight and bake the next morning (allow the dough to come to room temperature before baking).
Brush with the egg yolk and bake at 400F for about 20-30 minutes. Baking time will depend upon the shape of your brioche. Rolls take a shorter time. Adjust the oven, if necessary, lowering the temperature a bit if it seems to be baking too fast or if your oven tends to be on the hot side.
After baking, while still warm, brush with preserves (you can warm them in the microwave so that they brush easily- I have also used orange juice at this point, when I didn’t have any preserves) and then sprinkle lightly with sugar. I have mixed orange essence in with the sugar before sprinkling to give it more orange flavor. As you can see, I have played around with this recipe. It is wonderful hot from the oven. It makes really good French toast when it is a couple of days old and a bit stale. It is also good sliced and toasted. It is not very sweet. French pastries and desserts are not as sweet as American ones.
Enjoy! And please let me know if you make it and something just doesn’t work or you make a modification that helps! It isn’t perfect yet! A work in progress!

Érick’s Rice and Tuna Salad
(with my modifications!)

2 cups rice, cooked and drained (I use whole grain)
2 cans of tuna (I use tuna packed in olive oil- big difference in taste!)
1 can chick peas
1 jar (about a cup) of artichoke hearts, if desired
1 Tbsp capers (or more to taste)
Chopped green or red bell pepper, if desired
Juice of 1/2-1 lemon
Olive oil- enough to moisten the salad or to taste
2 Tbsp Dijon mustard
Sea salt
Freshly ground black pepper
1 tsp tarragon

Mix everything together. If desired, however, you can mix the “dressing” ingredients separately- lemon juice, olive oil and mustard- and pour over the salad. This is good warm or cold. I like it at room temperature so that the olive oil warms up. I sprinkle on the sea salt just before eating.

Sometimes I use leftover pasta instead of the rice. I leave out the chick peas when I use pasta.

**Here’s the link to the original blog- I still maintain it, but for some reason, I am running it on two platforms.  Je ne sais pas pourquoi.  

http://thesabbaticalchef.blogspot.com/

Bon appétit, mes amis! 

Bleu Part Deux

As I was driving home from the mountains today, I realized that I left off some bleu/blue things that I love. (I could blame it on Moo and Mama Mildred for distracting me, I guess.)

Do you ever have the blues? In France, the saying is avoir le cafard– to have the cockroach. Where on earth does that come from, I wonder? It is depressing, even more so than having the blues. Google to the rescue.  According to Laura Lawless, writer of one of my go-to websites for French grammar help, Lawless French, poet Charles Baudelaire introduced the expression into the language through his work Les Fleurs du Mal.

avoir-le-cafard

Bluegrass music. My favorite is Balsam Range. Childhood Friend came over from Asheville for the Mitchel High School Homecoming football game Friday night. He brought me a Balsam Range CD that I didn’t have, Marching Home. When I opened up the CD case, I discovered that it is autographed by Marc Pruitt, the band’s banjo player. I am not sure that I deserve that… Merci, mon ami.

Sister Moo showed me a video of  Balsam Range’s Buddy Melton and his friend, songwriter Milan Miller. I want to make sure that Son #1 sees this one now that he is a daddy to an adorable little girl, just as Buddy is. I love listening to Buddy talk- the Appalachian mountain accent is very special to me.

The Blues. B.B. King and Taj Mahal. I saw B.B. King perform back in the day in Blowing Rock in a bar called PB Scott’s.  What an experience. Almost a religious one. My introduction to the blues.

Can you stand another video? B.B. King and Eric Clapton. This song makes me happy. What’s not to love about two handsome men riding in a Cadillac convertible singing? The song obviously makes them happy, too, since they are smiling and laughing quite a bit in the video.

And Taj Mahal. I’ve seen him once and I will be in the audience again October 4. TajMo’- The Taj Mahal and Keb’Mo’ Band. Click on the link if you are interested in listening to a PBS interview from July 2017. Taj has played in Paris. I saw a poster in the métro and I am pretty sure I shrieked.

thetajmahal2016_120x150

His sister, Carole Fredericks, lived in Paris and was quite famous for her beautiful voice. Her home bears this plaque.

carole plaque

His sister, Connie, is a friend and she too can sing. I’ve been lucky enough to hear her on a perfect summer evening chez O.

Connie singing

How about a Blue Ridge sunrise?

sunrise

sunrise 2

Pretty pretty, isn’t it?

Blueberries. I will borrow a recipe from an earlier blog post. Mama Mildred found a photo of a blueberry lemon pound cake and it made me think of one I’ve made in the past. But with lime. Served on one of my blue Fiestaware plates.

bleuberry cake

Blueberry Lime Cream Cheese Pound Cake

Yield: 1 Loaf Cake
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, room temperature
4 oz cream cheese, room temperature (do not use whipped or low-fat)
2/3 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 tablespoons lime zest
1 cup fresh blueberries
Cream cheese frosting:
4 oz cream cheese, room temperature (once again, not whipped or low-fat)
4 tablespoons unsalted butter, room temperature
1 1/2 cups powdered sugar
1 teaspoon vanilla extract

 

Preheat oven to 350°F. Butter a 9 x 5 loaf pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. Set aside.

In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In stand mixer, beat together cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, throughly mixing each time. Add vanilla extract and lime zest, mixing until combined.
Pour flour mixture over the batter mixture. Using a large rubber spatula, gently fold in the flour until it’s completely mixed in and there are no pockets of dry flour. Lastly, gently fold in the blueberries.
Transfer batter to prepared baking loaf pan. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan.
In a stand mixer or large bowl, cream butter and cream cheese until smooth. Add confectioners’ sugar and beat on low speed until combined, then on high until frosting is smooth. Beat in vanilla extract.
Carefully frost on top of the cooled poundcake and store in fridge until ready to serve.
Bon appétit! Take the time to look at sunrises and to listen to good music. It’s good for your soul. So is delicious pound cake. “Life’s too short to say no to cake.” I have no idea who said it, but I agree.

Blue

 

clean water

Meet Lightening. My advisory mascot. An African Spotted Water Frog. Oui, une grenouille africaine. One of the girlies brought him in to share with the rest of us.

While out and about, roaming around in one of my favorite thrift shops, Pennies for Change, I found a treasure.

blue nude

I am a fan of Henri Matisse and his Blue Nudes are beautiful. I found this on a website called Paradis while looking for “my” nude:

The Blue Nudes refer to a series of cut-outs by Henri Matisse. Completed in 1952, they represent seated female nudes, and are among Matisse’s final body of works. Blue Nude IV, the first of the four, took a notebook of studies and two weeks work of cutting and arranging before it satisfied him. The pose he finally arrived at for all four works—intertwining legs and an arm stretching behind the neck—was his favorite. The posture is similar to a number of seated nudes from the first half of the 1920s, and ultimately derives from the reposed figures of Le bonheur de vivre.

The Blue Nudes also reflect Matisse’s earlier sculptures. Despite the flatness of paper, they are sculptural in their tangible, relief-like quality, as well as the sense of volume created by the overlapping. Blue Nude I in particular can be compared with sculptures like La Serpentine of 1909.

The color blue signified distance and volume to Matisse. Frustrated in his attempts to successfully marry dominant and contrasting tones, the artist was moved to use solid slabs of single color early in his career, a technique that became known as Fauvism. The painted gouache cut-outs that comprise the Blue Nudes were inspired by Matisse’s collection of African sculpture and a visit that he made to Tahiti in 1930. It took another twenty years and a period of incapacity after an operation before Matisse synthesized these influences into this seminal series.

“Mine” is the bottom left in the series.

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I am spending the weekend in the Blue Ridge Mountains visiting my family. Great Nephew J and I decided to cruise around the Blue Ridge Parkway this afternoon. He took me to his favorite spot, Chestola Overlook.

mountains

blue skies

Table Rock

trees

Lovely views. These mountains will always be my home. The Cevennes are the closest to the Appalachians that I have found in France. I took these two photos in 2008 when Chef Érick and I went to visit his friends Richard and Nadine at their beautiful home built into the side of a mountain. This is the view from their patio.

france mtns france mtns 2

Thank you, Great Nephew J. For organizing my phone apps, for helping me with my photos, for cruising around the mountains with me and showing me where you spent a lot of time playing when you were a mere young’un and for enthusiastically eating and photographing the cake I made.

jared

Keep taking photos, working hard in school, and having fun. I am very proud of you.

Today’s recipe came to me from an 8th grade girlie. She wanted to make a cake for her advisor to celebrate the opening of Ms. S’s play. (I work with some seriously talented people.) Ms. S asked for a Funfetti Cake. Girlie doesn’t bake from a mix. Scratch only for her. A girl after my own heart. She has even started a binder of her favorite cake recipes. Thanks to Sally’s Baking Addiction and Girlie for the recipe!

Here is a photo from Sally’s blog. She made it in one 9-inch pan.

blog cake

Girlie’s cake was amazing. Dense and very vanilla-y.  She doubled the recipe and made two 9-inch layers.

pages cake

I decided to make it for Mama Mildred and Moo. (Favorite Niece, I hope they save some for you…) I doubled the recipe also. I used a 13 x 9 pan. I didn’t account for the doubled recipe and I didn’t have enough sprinkles for the batter.

my cake

But lots of them for the top!

sprinkles

Yum.

Homemade Funfetti Cake

Ingredients:

Cake

  • 1 and 2/3 cup (210g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick or 115 g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 large egg
  • 1/4 cup (60g) yogurt  (plain or vanilla; or greek yogurt; or sour cream-I used Oui vanilla flavored)
  • 3/4 cup (180ml) milk (cow’s milk; or soy milk; or almond milk)
  • 1 Tablespoon (15ml) vanilla extract
  • 2/3 cup (90g) sprinkles (not nonpareils)

Vanilla Buttercream

  • 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
  • 3-4 cups (360-480g) powdered (confectioners’) sugar
  • 1/4 cup (60ml) heavy cream (see note above about substituting milk or half-and-half)
  • 2 and 1/2 teaspoons vanilla extract

Directions:

  1. Preheat oven to 350F degrees. Spray a 9-inch springform or baking pan (round or square) generously with nonstick spray. Set aside.
  2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. Melt butter in the microwave in a microwave safe bowl or on the stove top. Whisk in the sugars vigorously getting out any brown sugar lumps – mixture will be gritty. Whisk in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not over mix because the sprinkles will bleed their color. Do this at the last minute.
  3. Pour batter into prepared cake pan. This cake takes around 33-37 minutes to bake. What I suggest is to bake it for 20 minutes, then cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil) and continue baking for 13-17 more minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
  4. To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add 1/4 teaspoon (or more) if frosting is too sweet. Frost cooled cake as desired and top with sprinkles. There may be leftover frosting depending how much you wish to use.
  5. Cake stays fresh covered at room temperature or in the refrigerator for 5 days.

 

Bon appétit, my mountain family. Thanks for letting me hang out for a couple of days. You can take the girl out of the mountains, but you can’t take the mountains out of the girl.

 

 

 

If God’s not a Tar Heel fan…

sky

then why is the sky Carolina Blue?

That’s a question I’ve heard most of my life. Actually, I am pretty sure that God has a lot on his plate right about now… hurricanes, earthquakes, terrorists, people who feel so alone that they don’t know what to do or who to turn to. Who wins a Saturday afternoon college football game isn’t high on his list of worries, in my humble opinion. Probably not there at all. He might be keeping an eye on those young men off the field, trying to give them some guidance about keeping out of trouble, though.

But, back to Carolina Blue. Son #2, GF and I went to see UNC play Louisville yesterday.

game1

An absolutely perfect day. I now know who Lamar Jackson is- the defending Heisman trophy winner and the quarterback for the Cardinals. He had a record day yesterday, if you care about those things. I love college football. Particularly, the Tennessee Vols and the Duke Blue Devils. You can add the Appalachian State University Mountaineers and the Nebraska Cornhuskers to the list as well. A colleague gave us the tickets and a parking pass. The Ex-Ex couldn’t go because he was working. (He watched the second half on TV.) So, sorry for not really caring who won. I cried when the marching band played The Star-Spangled Banner. I am a sap that way.

SSB

Halftime was exciting.  Mo came to see me, trekking across the stadium from her seat to  mine.

mo

She’s a die hard Tar Heel fan (along with the BFF, my Favorite Niece, Andy P, who also came to find me, and the colleague who gave us the tickets). Check out the necklace!

The big deal at halftime was the presentation of the 2017 NCAA Championship Rings to the UNC Men’s basketball team. James Worthy, of the 1981-82 championship team, presented head coach Roy Williams with his ring.

roy and james

basketball team

I am a James Worthy fan as well as a fan of Roy Williams. That 1982 championship was legendary coach Dean Smith‘s first and Roy was an assistant coach then. Roy is one of my hometown boys. He lived in Spruce Pine for a while as a little boy. He is a few years older than me, so we didn’t live there at the same time, but that’s okay. It still counts.

It was a fun afternoon. Carolina didn’t end up winning. But what a day to be alive and outside. Eating hot dogs, people-watching, cheering for great plays made by both teams. A real slice of American life. And a few hours respite from worrying about Hurricane Irma and her path of destruction. That’s why Son #2 and GF (along with the way too cute and lovable Couper and his sidekick Charlie) were here.

couper and charlie

They left Charleston, not knowing if Irma was headed that way or not. GF hails from Texas so she knows football. She was a cheerleader for UT-San Antonio. I hope she was impressed with the Carolina cheerleaders. She has already heard of the Louisville squad.

Yesterday was also JC’s birthday! Duke won just for her, I am pretty sure. We went over to her house for a cook-out. I was in charge of dessert. She loves chocolate so I decided that little chocolate cakes would be a good way to go. I just happened to have three bars of European dark chocolate in the pantry.  A gift from Pretend Daughter #2. I made them in a muffin tin and wasn’t happy that they didn’t come out easily. So much for presentation. But they tasted good, with a little whipped cream on the side. Pas mal du tout.

choc cakes

Natalie’s Melting Chocolate Cakes

makes 12

200 g (7oz/ scant 3/4 c.) butter, cubed

200 g (7 oz/ 1 1/3 c. dark (bittersweet) chocolate (minimum 70% cocoa solids), broken into pieces

200 g (7 oz/scant 3/4 c) castor sugar (superfine sugar)

4 eggs

1 tsp plain all-purpose flour

Preheat oven to 180˚C (350 F˚/gas mark 4).

Place the butter and chocolate in a heatproof bowl over a pan of simmering water and stir until the chocolate has melted.  Transfer to a large mixing bowl with the sugar, stir with a wooden spoon and leave to cool a little while.

Add the eggs to the chocolate mixture, one at a time, stirring well after each addition. Finally, stir in the flour and mix well.

Pour the cake batter into 12 mini-loaf pans (or buttered muffin tins) and bake for 12-15 minutes until the centers are set but still a little wobbly.  Turn the oven off but leave the cakes inside for another 10 minutes, then transfer to a wire rack to cool completely.

You can store these covered, in the fridge, for up to 2-3 days.  Take out 30 minutes before serving.

Bon appétit et bisous! I hope that Hurricane Irma loses steam and there is minimum damage and no loss of life in Florida. Be safe. Stay dry. Hug your loved ones.

Courage

LyndaHatcher_About1

Photo credit: Tasha Tolliver

So, what exactly is courage? I’ve just spent more than a few minutes looking at definitions of this noun. I believe that if I found just the right one it would have this woman’s photo next to it.

According to Oxford English Living Dictionaries on-line, courage is defined as:

  • the ability to do something that frightens one; bravery
  • strength in the face of pain or grief

Meet Lynda Harrison Hatcher. Because of Lynda I stayed up way too late last night. I could not stop reading her memoir until I had read the final words and then the acknowledgements.

mothering addiction

There is no ending to her story, at least not yet. And at the end of the book, she questions why she wrote it all in the first place. If it was hell for me to read every word of every paragraph of every chapter, I can’t imagine what kind of hell it was to write or to live, for that matter.

I might never have come across this book if not for the BFF. She and Ms. Hatcher were college friends. The BFF was in her seemingly fairytale wedding and she watched her sail off into the sunset of her imagined perfect life.

Not to be. Not in the cards. Not what the universe had in store for her.

If there is anyone in America whose life has not been touched by an addiction of some sort, I don’t know him/her. We can all put on a good face, pretend it hasn’t happened to us, throw disbelief and scorn at those who do admit it, all the while saying “Bless her heart.” And maybe even delivering a casserole, hoping to catch a glimpse of grief or heartbreak up close.  Kind of like watching a car wreck. How many of the people we interact with on a daily basis are either the victim of an addiction or the family member or close friend of an addict. I cannot imagine a worse hell than being the parent of an addict. With the all-consuming question “What did I do to cause this?” All the while trying to keep up the façade, keep a child out of prison and/or alive, protect the addict’s siblings, the other children who need their parents. What about having to give up on the dreams you have had for that child since he/she was handed to you just seconds after arriving in this world? A mother’s instinct is to try to create a Disney-like childhood, never yell, let alone have a complete screaming breakdown with the windows open, never be too disappointed or to disappoint your children. To protect him/her come hell or high water. To be a fierce fixer.

But what if we aren’t in control? How much is personality and /or genetic? The old nature vs nurture debate. What’s best? What will keep a child from becoming homeless, a dealer, needing an intervention involving his grandfather who used to take him fishing? If only I had… or If only I hadn’t…

I can’t even pretend to understand what Lynda Harrison Hatcher’s life must be like. Daughter of an alcoholic? Not the same. Aunt to a young man in prison for five years for dealing and possessing guns? Nope. It has to be a whole different level of hell when it is a child. And you are not in control and you can’t fix it.

While looking for a definition of courage, I came across this–

“We take so much of our strength and resilience for granted. Courage isn’t about being a battle-ready soldier; some days there is courage in saying, “tomorrow is another day”. We show courage on a daily basis because our lives and the lives of those we love matter to us. When we feel deeply passionate about something, we find courage easily — for example we find superhuman strength to protect our children. So let us find that same passion and courage for ourselves, trusting that whatever our circumstances are right now (and regardless of whether we feel courageous), we can find a valuable seam of courage if we dig just below the surface.”  –Rebecca Perkins, The Real Definition of Courage

I have nothing to offer. No advice. Just admiration for Ms. Hatcher. I would like to thank her from the bottom of my heart for having the courage write this book. Anything that I choose to read now will pale in comparison, I’m afraid.

Son #2 has sent me a couple of adorable photos lately of his and his GF’s pets. Need some cuteness? Well, I have some for you…

Meet Charlotte, Charlie for short. She was a stray in Charlotte where Son #2 lived for 2 years. And where he met GF.

charlie

“She is either very sweet and loving or possessed by a spawn of hell. Not much of an in between yet, Mom.”

I guffawed. Thank you for making me laugh, Son #2.

One more cute photo.  Of Couper and Charlie. What must Couper be thinking?

couper and charlie

I don’t know about you, but I need a recipe for comfort food. Mac and cheese is my go-to favorite.  This recipe has been on the blog before, in a 2015 post about resiliency.

 

Comforting Mac & Cheese

3 Tbsp butter
3 Tbsp all-purpose flour
3 cups milk
3 cups shredded cheese (cheddar or a mixture of cheddar and Monterey Jack)
16-oz. macaroni
Salt, pepper (black or white), ground mustard or Texas Pete sauce can be added.  Or a combination of all.  Today, I decided to add bacon that had been cooked to crispy and then drained on paper towels.

Cook macaroni in salted, boiling water until it is al dente (for small elbows, about 9 minutes).
Drain, rinse, and set aside.
Melt butter in large pan over medium heat.  Whisk in the flour and combine well.  Cook for about a minute to remove the flour taste.  Gradually add milk and continue to whisk.  Cook until the mixture thickens into a creamy roux.  Add seasonings and whisk well.  Remove from heat.
Add 2-1/2 cups of the cheese and stir until melted and combined.
Put macaroni into a buttered baking pan.  (I cooked the bacon in the cast iron pan and left some of the drippings in for flavor, so I didn’t need to butter the pan.)  Pour cheese sauce over the macaroni and stir well.  (I added the crumbled bacon at this point, reserving some for the top.)
Top with remaining 1/2 cup of cheese. (My grandmother always topped hers with bread crumbs or crushed crackers.)
Bake in pre-heated 350˚F oven for 20-25 minutes, until cheese is bubbling.

IMG_0682

Bon appétit, Lynda. I have so much respect for you and the lessons you have learned and are trying to pass on to the rest of us. May you find peace and self-love. Thank you. Be courageous, mes amis. Seek help and find even just one or two friends who get it and will always be there for you. Everyone needs their own Book Club. And I think that this book is definitely worth reading, whether you are mothering an addict or not.

Cooking for me

heart pasta

I love cooking for me. I don’t have to worry about what I like (basically everything edible) or dislike (basically not much). I can take leftover stuff and turn it into something pretty good most of the time. And I don’t care how many dishes I dirty because I don’t mind cleaning up. I had a late lunch today. I cleaned out my closet, took donations to Goodwill, bought school supplies for a 7th grade project (of course, the first place I stopped had 8 tri-fold boards and I needed 9), stopped in at the grocery store and stopped to get the last board (almost double the price at Michael’s compared to Walmart, shoppers). I had a Michael’s coupon but chose to use it on the cutest cookie cutters in the whole world.

cookie cutters

They are, aren’t they? They even come with a template to help me decorate. I will need all the artistic help I can get. Trust me.

When I got home from the errands, I decided to bake Pumpkin Spice Cake Bars from a recipe that one of my former students posted this morning on FB. Heather is a chef and currently teaches at the Cornell University School of Hotel Administration. While the cake was baking, I realized that I had not eaten lunch. My mind went to pasta– a cute bag of heart-shaped pasta (a gift from globe-trotting Pretend Daughter #2) in the cupboard, half a jar of Newman’s Common Good Organic Tomato Basil pasta sauce in the refrigerator along with some leftover caramelized zucchini I made yesterday. Sprinkle a little grated Parmesan on top et voilà. A couple of slices of my home made baguette and   À table, madame! 

pasta dish

The Ex-Ex would want to know “Where’s the meat?” but he’s not here. Just moi. I will let him sample the cake when he gets home. And there will be meat for dinner.

The cake is out of the oven, cooling, waiting for the cream cheese frosting. Smells pretty good in here. As you can tell, I am on a pumpkin spice roll right now.  Might just last until Thanksgiving. On ne sait jamais.

pumpkin spice cake

Pumpkin Cake Bars

recipe from Cross E Ranch in Salt Lake City, Utah

Cake:
1c Vegetable Oil (I used 1/2 c. applesauce and 1/2 c. oil)
2c Sugar (I cut it down to 1-1/2 c. sugar)
4 Eggs
1-15oz can plain pumpkin
2c Flour
2t Baking Powder
1t Baking Soda
½tsp Salt
2tsp Cinnamon
½tsp Ginger and nutmeg
¼tsp Cloves

Mix dry ingredient and wet ingredients separately and then mix together. Pour into 12”x17” buttered and floured cookie sheet.
Bake at 350 for 25-30 minutes.

Cream Cheese Frosting:
1 8oz Package of Cream Cheese
1/2c Softened Butter
4c+ Powdered Sugar
4tsp Milk
1t sp Vanilla

Beat together, frost cool cake.

Bon appétit, tout le monde. Be good to yourself. Take care of yourself as well as you take care of everyone else. Eat good food, even when you are alone. Bake something so your house will smell good. Bonne Rentrée to all my Frenchies whose first day of school was today.