Originally written in 2014, I took some time to review this decade-old post, and realize that these truisms  are, for the most part, still true today in 2024.  The original Thanksgiving post is below, with minor changes for this year, appearing in bold. Enjoy!

Things are pretty much normal these days – by that I mean the usual normal of feeding a family of six, driving kids to school (still doing this, but only for 2), play dates (their friends pick them up for time spent with friends) and after school classes (sports) – then finding time for myself, to spend with Greg, to clean the house . . .

So, as a result of my ‘normal’ I am just getting around to  planning for Thanksgiving. But I’m not frazzled yet. As it stands, it is three weeks (nine days) before the big day, and these are the things that I can count on:

1) We will be eating alone. This year’s celebration will be just our family of six. While we may be sad that we won’t be seeing the family, I can rest a bit easier since I won’t have the extra pressure of cooking for, and entertaining, others.

2) We will have turkey. You know, the free-range, heritage, or organic kind of turkey you typically cannot pick up on a whim the day before Thanksgiving. Problem is, I have yet to order it.

3) My feet and back will ache. As much as we have come to expect that overfull feeling and general drowsiness after we eat, those of us who prepare the meal can come to expect an aching body from standing, stooping and stumbling around the kitchen for hours on end. I am no exception. (Add in Greg’s recent knee replacement).

4) There will be no shortage of: Thanksgiving menu ideas delivered to my inbox in the coming week. No shortage of Tweets beckoning me with try a host of tasty side dishes. (Twitter, ie X, is no longer a fun and carefree platform to use) l No shortage of Black Friday deals offering me great prices for everything from electronics and toys, to clothes and Viagra (yes, I know you get those emails too!) (Replace Viagra with Skyrizi, Ozempic, Rinvoq, and the bent carrot pill, Xiaflex)

5) The stress will come and come and come . . .Although, my current state of Thanksgiving denial appears to be a good way of keeping the stress from overtaking me.

6) We will make four pies for six people: Pumpkin, Pecan, Apple and Mincemeat.

7) We will need to make at least one trip to the grocery store to pick up something we forgot on our list.

8) We will get over-zealous about menu planning. Let’s face it, we love to cook, and this is the day we will make the transition from the everyday ‘get the food on the table’ to a more professional-chef style attitude, in which we will pay attention to details, follow recipes religiously, and prepare enough food to feed an army. Which leads me to the next truism . . .

9) There will be leftovers. But isn’t that what we want? The fridge will be jam-packed with uneaten turkey, stuffing, cranberry sauce and more. The challenge will be to turn them into something that the kids will eat again, and again, and again for breakfast, lunch and dinner. Which leads me to my next truism .  .

10) The kids will quickly tire of my attempts to disguise leftovers as another meal.

11) There will be at least one melt down –not by my kids, but me.

12) I will bark “Get out of the kitchen!” no less than 25 times that day. (I will plead, Get in here and help!)

13) I will answer the “Is dinner ready?” question no less than 85 times that day.

14) I will hear “I don’t like this,” whined from at least 1 child. (No longer an issue, I’ll hear lots of, “Oh, this is delicious!)

15) The family will call to wish us “Happy Thanksgiving” just as we are sitting down to eat.

16) Something on the table will be cold (other than the milk).

17) I will forget to serve something.

18) At least on person at the table will be wearing pajamas. (And, if I don’t get into the shower before I head into the kitchen, it just might be me.)

19) I will drink before noon.

20) I will drink after noon.

21) Because Greg is aware of Truisms 20 & 21, the wine cabinet will be full.

22) The kids will say they are full, but will have room for dessert.

23) After dinner, Greg will lie down on the floor, moan about how much he ate, then promptly fall asleep.

24) Two minutes after I put the last dish away, someone will say they’re hungry. (But now, they can get their own food!)

25) We will be thankful for all that we have.

What are some of your Thanksgiving Truisms? Please share them with us below.

The post 25 Truisms for Thanksgiving appeared first on Family Eats.

With four children, I was bound to have at least one who was a picky eater – and that, of course, manifested itself early on.

When the kids were young, I diligently created weekly meal plans that included a wide variety of foods that not only provided nutrition, but hopefully helped expand their food likes (and, meals that Mom and Dad would eat as well). Generally it was a success, except for that one child. Of course, each had their own likes and dislikes when it came to food — something I could deal with (I’m not a fish fan), but the daily struggle of dealing with the “I don’t like that” or “ I’m not eating that” was real — and constant . . . every single day. Through it all, I persevered and refused to automatically prepare a second meal for my picky eater, just so I could have some peace during family mealtime.

She didn’t like beans, momentarily turned away from meat (as she would chew it for ages, and then spit it out), anything with vegetables (except corn), all cheese (except mozzarella), and the list goes on.

When the kids were young, they created their own little dinnertime game — It was based on overall ‘score’ of how many different types of food each of them liked. They measured one ’s level of liking a specific food simply by raising or lowering their hand in the air. The higher the hand and went up, the more they likes a food and their rating in the game went up.

My son worked hard at maintaining his superiority in this game (i.e. to like more foods than his sisters), that he would often turn to lying about it. But, we all quickly learned that when challenging him to prove he really liked a new food (by eating it), his nostrils would flare if he just didn’t like it. If he said, “I love this food,” yet his nostrils flared while eating said item, we knew that indicated that he was not telling the truth.
On the other hand, Miss Picky Eater wouldn’t even participate in the game, as she knew that she just wouldn’t win unless mealtime consisted of bread, crackers, strawberries, or that one recipe I first made when the kids were young, young Parmigiano Crusted Rigatoni. This recipe turned out to be her favorite.

She was a little girl when it became her favorite. She called it Tigaroni, as Rigatoni seemed a bit hard for her to pronounce at the time. Everyone in our family still calls it Tigaroni. And, Everyone in our family still requests it — yet, when it is served all these years later, it is still referred to as ‘her favorite’. She loved it so much that when her first grade class created a cookbook, Tigaroni was her submission, which also included her own drawing of herself in the kitchen making Tigaroni, which also appeared on the cover of the class cookbook.

That little girl is now a freshman in college, and was home for Spring Break this past week. It was a busy week for all of us, so it wasn’t until she had been home for a few days when she asked me, “Mom, do you think you can make Tigaroni for dinner this week before I go back to school?”

I immediately answered in the affirmative. Adding “Is there anything else you would like?’ (knowing that I only had a few more days with her home).

Maintaining Traditions with Teens

The night before she was to return to school, we gathered around the table for Tigaroni. No complaints and clean plates confirmed that this continues to be a picky-eater favorite. Following our Friday night dinner of Tigaroni, we continued to enjoy our Easter tradition of coloring eggs and frosting some Easter cookies. The next day, I hid their Easter baskets so the three at-home Everage kids could continue the family’s Easter traditions — followed by an egg hunt.

She’s now back at school, Spring semester at UCLA, and we are back to the day- to-day of the at-home Everage family. Our son will return mid-May from University of Miami, and Miss Picky Eater will find her way back home late June. Until then, when Tigaroni makes it way to our dinner table, we will definitely think of her.

The takeaway from a week with my former picky eater is that persistence pays off. Sure, beans are still not her favorite, but she has expanded her food repertoire and dinnertime is a bit less anxiety filled as it was when she was young.

The other, perhaps more important to me is that no matter how old they are, the traditions we established when they were young remain today — years later. That make my heart sing.

The post My Picky Eater Was Home for a Visit appeared first on Family Eats.

If we’ve learned anything from the death of Queen Elizabeth, it is that traditions are important. They keep us grounded, connected, supported, and provide us with a sense of identity 

In times of sadness

In times of celebration

In times of loneliness

and

Even in times of chaos

If I was asked to describe our family life, chaos would be one of the words I use. It isn’t that chaos is a bad thing – its’ just one of our things. Four kids will do that to you. OK, one kid will do that to you!

Lately, we’ve been dealing with chaos throughout the day:

Morning chaos as the girls jockey getting ready for school in one bathroom, fix breakfast, pack a lunch, and get out the door on time with backpacks filled with school and sports equipment.

Afternoon chaos as I make my way through work essentials before I’m interrupted by the girls returning from school – while also ensuring the kitchen is cleaned and ready for the next onslaught of food prep.

Evening chaos as we make our way through dinnertime, homework and readying for the next day to arrive. 

Weekend chaos of sport practice and games, Scout camping, social lives, catching up on work . . .

Taming the Chaos with Traditions

But through all this chaos, we are always focused on maintaining our traditions. Family traditions create closeness between people…a sense of belonging and identity. They link us to the bigger picture, and connect us to those who have come before us. Traditions bring a sense of security. 

That is exactly what celebrating National Family Meals Month in September has reminded me of — the security I feel with our family traditions.

For us, it is more than the holiday traditions – rather, it’s the day-to-day traditions that add up. They are the ones I find myself most melancholy about, especially since Grayson is away at college. I know he’ll be here for the holidays, but those day-to-day, weeky, traditions are what he is missing.

Throughout National Family Meals Month, I was constantly reminded of our family mealtime tradition, one that has become harder to maintain as our children are growing up and spreading their wings beyond the walls of our house. But through all that chaos, we still striveto gather together for mealtime. 

Beyond our tradition of gathering for mealtime, we focus on our mini traditions — breakfast burgers for enjoyment on the way to an early morning weekend sports event. A stop at A&W for a root beer float following a swim meet, the gathering on Saturday eve for some homemade pizza, even if we disperse to head out with friends following dinner.

I think it would be safe to say that the majority of us are experiencing chaos in our lives — whether you have children in the home or not. All too often we tend to fill up our lives with ‘events’ or ‘to do lists’ that the ‘chaos’ keeps us from acknowledging the mini traditions that are already in our lives.

Take the time to acknowledge the mini traditions in your own life – or strive to create them. 

My ‘mini tradition acknowledgements’ for the last week include:

• A quiet moment for tea in the afternoon
• A game of chess with our daughter
• Saturday evening movie night
• And, of course, the dedicated family meals night!

How are you taming the chaos with traditions?

The post Taming the Chaos with Traditions appeared first on Family Eats.

When I’m here at home in Northern California, deep into my day-to-day routine, I often find my mind wandering to somewhere else . .  The beach, a home in the south of France, on an epic adventure in a new locale I have yet to explore . . . Or, visiting family and relaxing at the lake house.

That’s where I found myself last week. 

While nearly everyone I knew here at home was off on a European adventure, we found ourselves in Oklahoma.

It’s a trip we schedule every summer. And the entire family looks forward to it. it’s our home away from home. So, while our friends are visiting locales across the globe (which, of course, we love to do as well), we’re happy to spend time with our family – relaxing, fishing, boating, tubing and cliff jumping (along with some time in Tulsa visiting with the grandparents).

We may long to get away from our day-to-day at home, but after being away for a bit, we also long to get back home. It doesn’t matter where we are visiting – family in Oklahoma and Ohio, camping and visiting national parks, trekking Peru, or hanging on the beach in Mexico – there comes a time, we just all want to come back home.

Home is Where I Want To Be

It’s those little things that make our home, our home.

The sounds of all of us moving abut the house.

The comfort of my own bed

The smells of the outdoors 

The soft fur of our cats

Tripping over everyone’s shoes

The ritual of our day-to-day lives

And, the joy of getting back into my kitchen and making my own meals.

Regardless of what we’ve experienced on the road —the delicious foods of a far away city we have never before experienced, or the traditions of extended family favorites— after being away on vacation, I long to return to my own kitchen going about my day-to-day cooking and eating habits.

This week I find myself happy to be back in that kitchen. Happy to be digging through my messy pantry in search of ingredients that I need to make our own favorite recipes. Hay to head to the store to restock the essentials so we can eat those familiar foods. Happy to load the dishwasher (yeah, I know, that last part about the dishwasher is weird.

This week, Greg is off with the girls in the Marin Sierra’s for scout camp, and I’m here with Grayson for a bit of mother and son time. Of course, Mr. 19-Year-Old spends most of his days working, and the rest of the time either holed up in his bedroom or out with friends in the evening But I still hold hope for a bit of time here at home with him. I’ve planned a few of his favorite meals for the week, and maybe an adventure or two (if he agrees to be seen in public with his mom).

He’s been home from college since mid-May, and its been an adjustment getting him back in the groove with family life here. But his time here is short. I another month, he’ll be across the country in Miami starting his sophomore year at school— which is now his home away from home.

Until then, I’m going to enjoy time spent with ALL of us here at home; especially the time in my kitchen baking and cooking foods that will remind him of home.

The post Home is Where My Heart Is appeared first on Family Eats.

This weekend, I enjoyed a bit of alone time. Not alone time with just myself, but alone time with only one of my children. Even with our oldest off to college, it is hard to get alone time with our three girls still here at home. Typically, I find moments here and there, but with school and weekend activities, there are rarely long blocks of time that I get to spend with one of them.

What made this weekend possible is that Greg was away on a camping trip with Nicole and Addison, which left Keely and I home alone. And I knew that I had to quickly seize the opportunity before she began to fill her weekend with time with her friends. In my mind, I ran through things we could do, lots of things we could do together, but I didn’t want to plan a weekend with every minute packed together — I also wanted to give her space to be along, or simply to spend time with a friend if she wanted.

I thought the two of us could enjoy a dinner at a restaurant on Friday eve, but a mid-day text came from her, asking if she could go to a friends after school. I didn’t entice her with the possibility of a dinner with me that eve, instead agreed to pick her up that evening, as I knew we had all day Saturday together.

Maintaining Traditions

We were both pretty tired on Friday evening, so we both turned in early after catching up on the Great British Baking Show. The following morning I was up early. I brewed myself some coffee and enjoyed it sitting on the deck listening to the quiet of the morning. I eventually made my way into the kitchen so that I could make breakfast. It was a great morning to maintain our Saturday morning waffle tradition., even if the entire family wasn’t here.

I heard her up an around, just as I was finished cooking the last of the waffles. The beautiful morning beckoned, so I quickly set up outside so we could enjoy the weather.

During our relaxing breakfast we made a plan for the day — deciding to head out to do some shopping before returning and beginning our cooking and baking extravaganza. But first, we had apples to pick. The deer, crows and squirrels had been taking their share, so I wanted to pick a bunch for the family to enjoy. We were thinking, about baking hand pies, but I showed her a recipe I had come across the day prior on Williams-Sonoma IG account, and we both agreed Old-Fashioned Apple Dumplings (recipe below) would be our baking adventure.

As for dinner, it was another Saturday eve tradition — homemade pizza and a movie. We decided to make thick crust pizza — as we haven’t had thick crust in some time — and then watched trailers for horror movies before deciding on the original Halloween.

The day was filled, but we were on our own timetable, so we enjoyed time spent together — especially in the kitchen creating. I let Keely take the lead, allowing her to do the cooking and baking, while I supported with the clean up.

It was truly a wonderful day and night spent alone with my dear Keely, and I’m happy that I have been able to maintain our family mealtime traditions, even if we were the only two here at home!

Old-Fashioned Apple Dumplings

For the dough:

• 2 cups (10 oz./315 g) all-purpose flour
• 1 tsp. granulated sugar
• 1/2 tsp. salt
• 1/2 cup (4 oz./125 g) plus 2 Tbs. cold unsalted butter, cut into cubes
• 1/2 cup (4 fl. oz./125 ml) ice water, plus more as needed

For the almond streusel:

• 5 Tbs. (2 1/2 oz./75 g) unsalted butter, melted and cooled
• 1/2 tsp. vanilla extract
• 1/3 cup (2 oz./60 g) all-purpose flour
• 1/3 cup (1 oz./30 g) rolled oats
• 1/3 cup (1 1/2 oz./45 g) chopped toasted almonds
• 1/3 cup (2 1/2 oz./75 g) firmly packed light brown sugar
• Pinch of salt

• 6 sweet-tart baking apples
• 1 egg beaten with 1 tsp. water
• 2 cups (14 oz./440 g) firmly packed light brown sugar
• Pinch of salt
• Crème fraîche or vanilla ice cream for serving (optional)

Directions

1. To make the dough, in a food processor, combine the flour, sugar and salt. Pulse 2 or 3 times to mix the ingredients evenly. Add the butter and pulse 8 to 10 times, until the butter pieces are the size of peas. Add the ice water and pulse 10 to 12 times. Stop the machine and squeeze a dough piece. If it crumbles, add more water, 1 Tbs. at a time, and pulse just until the dough holds together when pinched. When ready, it should come together in a rough mass in the bowl but not form a ball. Do not overmix. Shape into a compact disk. Wrap well in plastic wrap and refrigerate for at least 30 minutes or up to 1 day.

2. While the dough is chilling, make the streusel topping:  In a bowl, stir together the melted butter and vanilla. In another bowl, using a fork, stir together the flour, oats, almonds, brown sugar and salt. Add the butter mixture and stir until evenly blended and crumbly. Set aside.

3. Preheat an oven to 400°F (200°C).

4. On a lightly floured surface, roll out the dough into a rectangle that is slightly larger than 14 by 21 inches (35 by 53 cm) and trim the edges evenly. Cut into six 7-inch (18-cm) squares. (Alternatively, divide the dough into 6 equal pieces and roll each into a 7-inch/18-cm square.)

5. Using an apple corer, core the apples and then peel. Place an apple on each square of dough. Stuff the hollow center with 2 heaping Tbs. of the streusel. Brush the edges of each square with the egg mixture. Bring 2 opposite corners of the dough up over the apple and press together. Fold in the sides of the other 2 corners, bring the corners up over the apple and press together. Repeat with the remaining apples, dough squares and streusel. Place the dumplings in a 9-by-13-inch (23-by-33-cm) baking dish so they are not touching; refrigerate while you make the sauce.

6. In a saucepan, combine the brown sugar, salt, and 1 1/4 cups (10 fl. oz./310 ml) water. Place over medium-high heat and bring to a boil, stirring well. Pour the sauce over the dumplings.

7. Bake, spooning the sauce over the dumplings twice during baking, until the crust is golden brown and the apples are tender, 35 to 40 minutes. Let the apples cool slightly, then serve warm with the sauce and a dollop of crème fraîche or a scoop of ice cream. Makes 6 dumplings.

Recipe adapted from Williams Sonoma Luscious Fruit Desserts

The post In the Kitchen with Keely appeared first on Family Eats.

I must admit, that I’m not a pumpkin spice latte fanatic. I know I’m in the minority, but I’m a classic coffee girl, and never felt the need to add (what I believe to be) an overpowering collection of spices to my coffee. 

Instead, I like to use pumpkin spice for holiday pies and other baked goods, but even then, I never go overboard, and refrain from over-using it this time of the year. I choose to enjoy it in small doses, rather than becoming obsessed with putting it in, or on, everything. And my family knows it. That’s why when they smelled pumpkin spice in the house the other day, they knew it was going to be something delicious.

Of course, it was — I made Pumpkin Whoopie Pies.

The fall season offers so many more flavors and aromas than the ubiquitous pumpkin spice. And these seasonal flavors and aromas truly bring a sense of renewal to our dinner table. This time of year here in Northern California, we’re cooking with beets, bok choy and broccoli rabe, alongside leeks, fennel, sweet potatoes and squash. These seasonal foods are made even better with seasonal herbs and spices that find their place in my fall cooking, such as sage, cinnamon, ginger and rosemary. 

So when I serve Greek-Spiced Baked Shrimp, Pumpkin Soup with Crispy Sage, Mushroom Risotto, and Pork Chops with Sweet Potato Gravy, we all know that the season has changed. They are aromas and flavors that are the fabric of the season for us — year in and year out. Any melancholy we may feel for the ending of summer, is quickly replaced with the comforting thoughts of great meals — and great family gatherings — that lie ahead.

While we have some family favorites this time of the year, I’m always in search of new recipes to add to our seasonal rotation. I think I have found one that just may make the cut. (Thanks to Point Reyes Farmstead Cheese Co.)

Baked TomaRashi and Corn Dip

Serves 4

1 tablespoon unsalted butter

1  ½ cups cooked corn (cut from the cob or frozen)

¼ cup finely chopped red onion

3 tablespoons mayonnaise

¼ teaspoon kosher salt

⅛ teaspoon black pepper

1 cup shredded Point Reyes TomaRashi

Minced chives, for garnish

Sesame crackers

Preheat broiler.

In an 8-inch skillet, melt butter on high heat. Add corn and red onion and sauté 2 to 3 minutes, until onion is beginning to soften.  Remove from heat.  Stir in mayonnaise, salt and pepper.

Spread the mixture evenly into an oven-proof baking dish or individual ramekins.  Top with TomaRashi.

Put in oven on top rack and cook until cheese begins to bubble and brown, 3-5 minutes. 

Garnish with chives and enjoy with sesame crackers.

The post The Flavors of Fall: Beyond Pumpkin Spice appeared first on Family Eats.

Weekend mornings are my quiet time. My reflection time. My list-making time. And on this weekend, the first of the new year, my list is long. Today, I find myself in the quiet of the house thinking about the things I had wanted to accomplish in 2020, and spend time moving of few of those goals over to the 2021 column. While I desire to put the mayhem of holiday celebrations behind me, and move confidently into the new year, I know deep down inside that I’m not yet done with the celebrating. 

The Celebrations Keep Coming

It is an exhausting time of the year. In addition to the holiday celebrations, 3 of our 4 children celebrate birthdays. The twins’ birthday falls in the days between Christmas and New Year’s Eve – so its more presents, more cake, and finding a way to make their birthday special in the midst of all the holiday madness. At 14, and my babies are full-fledged teens. They’re peas in a pod, but also branching out and truly finding their own way. 

As I sit here, exhausted, and preparing for a new work week – a busy one, especially after the holiday break, I know I’m not done yet. One more birthday to go. This time around, I’m in the stages of planning a 16th birthday celebration for my dear, Nicolina.

Each year it is the same story: I’m exhausted and just want to get back to the mundane of every day living. But, I plow through that desire and set out to ensure my daughter’s birthday is special. Her early January birthday is the caboose in the long stretch of end-of-the-year celebrations that is filled with so many yearly traditions.

Of course around here, food is always a part of our family celebrations. It binds us together and brings us around the table to enjoy and create those special memories. And, as my children continue to move through their teenage years, I’m ever more aware that this togetherness is fleeting, as they will soon be out on their own.  

A Production Line of Food

The December holidays brings on a production line of preparing traditional foods: baking holiday cookies using our hand-me-down recipes, multiple batches of marshmallows for cups upon cups of hot chocolate, getting our homemade ravioli production line going for the Everage family Christmas Eve meal, and ordering Joe’s Stone Crabs shipped from Miami for New Year’s Eve dinner. 

We just blew through the twins’ chocolate cake in less than 24 hours.  Am I really ready for more cake after all the cookie and sweets baking in the month of December? Honestly, I just want to eat a bunch of leafy greens and healthy meals for now.

Yet through all the exhaustion and my expanding waistline, I’ll be planning ways to make Nicole’s day special. My kids are beyond those themed cakes I baked when they were younger, (i.e. no need to bake another a mermaid cake) but rest assured, there will be a homemade cake. 

I take another sip of my coffee, grab my pen, and cross off my “stop eating sweets” note from this week’s To Do list. For the next few days, I’ll peruse my cookbooks and recipe binder in search of a cake that will be the perfect backdrop for celebrating birthday #16 for my sweet young lady.

If you’re looking for a delicious cake regardless of whichever you shape you fashion it into, check out this

Easy Chocolate Buttermilk Cake Recipe

• 2-1/4 cups all-purpose flour
• 3/4 cups unsweetened cocoa
• 1-3/4 cups sugar
• 2 tsp baking soda
• 1-1/4 tsp salt
• 1-1/2 cups buttermilk
• 1 cup vegetable oil
• 3 large eggs
• 1-1/2 tsp vanilla extract

Preheat oven to 350 degrees F. Grease two 9-inch round cake pans, or 10-inch Bundt pan. Dust pans with cocoa.

In a large bowl, combine flour, cocoa, sugar, baking soda, and salt.

In a medium bowl, with wire whisk, mix buttermilk, oil, eggs and vanilla until blended. Add buttermilk mixture to flour mixture and whisk until smooth.

Divide batter between prepared pans. Bake until toothpick inserted in center comes out clean, about 30 minutes for 9-inch layers, or about 40 minutes for Bundt pan. Cool in pans on wire racks about 10 minutes, then run a thin knife around layers to loosen from pan, and invert onto rack to cool completely.

Frost away — I prefer a Classic Butter Frosting.

The post A Year in My Kitchen (week #1): I’m Not Done Yet! appeared first on Family Eats.

I’m an early riser. Even on the weekends. I long for the opportunity to sleep in, but it just never happens. Maybe it’s the cats, maybe it’s my internal clock – most likely it’s because with the slightest disturbance in the early morning hours, my mind begins to plan, make lists, and just never shuts off.

This past Saturday morning, as the rest of the house was asleep, I brewed my pour-over coffee, grabbed a pencil and pad, and sat down to make my list.

There wasn’t the bustle of planning a Thanksgiving meal, and there was no longer the stress of hounding my son to finalize his college applications – both tasks were behind me. Instead, what lie ahead, was a messy house (from all the Thanksgiving cooking and baking), and a look ahead to holiday season planning.

Planning the Season 

Honestly, the holidays have snuck up on me. Even in a year when not much has been happening (no weekends filled with Addie’s swim meets, the girls’ soccer games, or driving to and from as we carted the kids to visit with friends).

I’m swept through the year by living ‘in between.’ So I’m determined to make the most of this Christmas season – to bring in the cheer, to special moments, and to make it a memorable season; one that isn’t just filled with us missing our usual traditions –  a visit to Santa at Macy’s Union Square, gatherings with friends at indoor parties, the SF Ballet’s Nutcracker on Christmas Eve . . .

To start things off, we took a quick trip into the city for a small outdoor market, hot chocolate at Ghirardelli Square, and a stroll through Fisherman’s Wharf, which was didn’t require the constant bumping into tourists. Back at home, we pulled out the Christmas decorations, set up our tree, and began baking. 

First up were these delicious shortbread cookies prepared in my newly restored cast iron mold that I picked up at the local flea market a few weeks back. After a bit of online investigating, I’m confident that it is a John Wright piece from the 1980s. It definitely showed its age, so I took the time to get rid of some rust; which proved a bit tricky, with all the details. I then finished it off with a bit of oil and an hour in the oven. My $10 purchase certainly turned into a keepsake – a new holiday baking tradition for my family. They were all excited for me to try it out, so I dug up a recipe from the John Wright website. 

Shortbread

• 1 cup butter at room temperature
• ¾ cup confectioner’s sugar
• 2 cups all-purpose flour
• ½ tsp vanilla

Preheat oven to 350 degrees. Cream butter, blend in sugar gradually. Add flour gradually, add vanilla. Press mixture into a greased cookie mold and bake in the center of a moderate 350 degree oven for 15 minutes, or until light brown on top. Let shortbread cool in molds 5-10 minutes, before removing.

I feel pretty good about the start of the season, and I’m hoping I can take these small moments to build new traditions with the family. Twenty-twenty has certainly been a weird year, but I’m determined to make memories that go beyond all the frustration and uncertainty that the virus has brought to our family.

(I’m already wondering what adventure might appear on next Saturday’s morning list).

The post Saturday Morning Coffee & My To Do List appeared first on Family Eats.

We’re re-navigating our summer plans. With our big trip out of the country pushed off until next summer, we look to finding ways to make the most of the summer 2020, while keeping our family safe and healthy. 

As part of these efforts, I find myself paging through my recipes and cookbooks, along with old business travel notes, with a goal to visit places via food, as a diversionary summer adventure. 

While doing so, I happened upon my notes from several business trips to Argentina. On one such trip, a food and wine adventure spanning the length of the country from Patagonia in the south to Salta in the north, I found inspiration. It’s an adventure that is 20 years old, but one that left me longing for another visit each time I wrap my alpaca poncho around my shoulders (a gift from one of the winemakers). 

As I read my notes, and dug out the photos, I was instantly transported back 2 decades. My memories were reignited, my heart filled with happiness, and my belly longed for a bit of food. So, I decided to embark on an at-home Argentinian food adventure. Here it is, sprinkled with a few thoughts from my notes of these travels, which served as inspiration for our Sunday Supper travel adventure – Argentinian Style.

The Meal as the Centerpiece

One thing is clear, the meal plays a significant role in the social and cultural fabric of Argentina. The food traditions, the act of eating together, the time spent socializing, is essential. The food on the table represents the people, the land, and the culture. And whether it is prepared for an occasion, as a celebration with friends, or to honor someone, it is an occasion not to be forgotten. 

Argentina’s varied cuisine is not only a result of immigrants, but the varied landscape and climate found within its borders. It is bewildering diverse, with asado grilled meats being ubiquitous, empanadas throughout the country, pasta, goat in the north, lamb in the south – and beef in the pampas – a perfect backdrop for so many flavorful meals.

“I landed in Buenos Aires from Miami. It was my third time to the city, and although alone, I felt at home. I spent the evening walking the city, grabbing dinner at a café, and watching Tango dances on the street.

The following morning, I took a quick flight to San Carlos de Bariloche in the Patagonian Lake region, and was totally mesmerized by the change in landscape with its snow-capped mountains, blue lake water and Swiss-style chalets.” 

Travel journal, Dec. 2000

Down south in San Carlos de Bariloche, my stay began at the Llao Llao Resort, which was surrounded by the Cerro Lopez and Tronador mountain peaks the resort was nestled on an outpost on the edge of Nahuel Huapi lake. While I could have spent days just relaxing at the resort, taking in the beauty of the environs, I dove right into learning about the foods from this fertile region. My hosts, Horatio and  Monica, immediately began my education about this area. During this time I visited farms and met with manufacturers of jarred fruits, organic cheese, smoked meats. We then took a quick drive further south to Bolson, where my education continued. They explained how this area had become synonymous with artisanal preserves, as well as smoked trout and salmon. I became acquainted with the typical specialties – dulche del leche, wild mushrooms, and sheep’s milk cheeses , along with a must-serve appetizer, fresh cheese mixed with onion and oregano.

In a country that prides itself on wine,  I also learned of the then burgeoning microbreweries of El Bolson. In the mid to late 19^th century, German immigrants brought a love for beer to the Northern Patagonia Lake District, and here you can find a host of German-style and specialties beers. The green valley between the mountains provides a fertile place for growing hops – and, many of the regions berries – raspberries, blackberries, cassis, are festured in the many craft brews from this region.

Fire, Grill and Meat – the Asado

And then, there was the asado. The constant parade of meats I enjoyed during this trip – slowly cooked on the parilla, while we conducted business.

“After a day filled with learning about the ‘fruits’ of this region, we enjoyed a typical Patagonian Asado – lamb out on the grill, splayed out and cooked in the pit. I’m told the traditional way to enjoy it is to let every pull, cut or tear whatever they need from this spit. I didn’t have to pull, cut, or tear that day, the lamb was brought to our table. I was also told that lamb used to be only for holidays or celebrations, but they were enjoying it with more frequency – and many tourists came for it as well.”

Travel notes, Dec 2000

Wine, Wine, and more Wine

From down south, I left my hosts and headed towards Mendoza, where I joined two other journalist for my next adventure – with wine as the centerpiece of the discussion. Manual, one of my hosts, quickly informed me that, “One of Argentina’s strengths is the wide variety of grapes brought by our immigrants. That is our richness.”

Mendoza is the largest of Argentina’s wine region. Its history is old, with first wines being planted back in the mid-16^th century. Malbec was introduced early on, and has become synonymous with this region for many, but it offers so much more these days, including Cabernet Sauvignon, Chardonnay, Syrah, Sauvignon Blanc, for example. When I visited 20 years ago, winemakers were just beginning to focus on greater quality to bring these wines to the world.

One day, which melted into an evening, was spent at Ricardo Santos’ home, winemaker of his namesake Malbec . it was a fun and enlightening experience. With a total of four winemaker’s in attendance, there was much concurrence, as well as controversy, about wine – while, of course, we enjoyed some food.

The Empanada

During my days in Mendoza, I also became better acquainted with the empanada. Yes, they are ubiquitous throughout the country, but it was here, more than down south, that it made an impression on me. They are varied on the inside, with eggs, beef, chicken, spices, lard, onion . . . They were there to take us through cocktail hour, and to fill our bellies in between meals (if needed). A few weeks after returning home to Miami, I received a note from one of my hosts from Mendoza, sharing with me, the empanada recipe we enjoyed while at the winery, along with a visual on how to fashion the empanada.

Off to the North

One last wine adventure took us from Mendoza, up north to Salta, another burgeoning (at the time) wine growing region. It was a car ride not to be forgotten . . .

  “On the way to Salta Province, I marveled at the changing landscape – the changing terrain, the changing climate. We moved from lush valleys to dry dessert, and beyond.  We stopped for lunch in the town of Molinos, where it seemed as if our lunch stop was the only building for miles. Our bellies filled beyond capacity, and our eyelids heavy, our host/driver, Laura, instructed on of the locals to fetch something. He returned to the table with a heap of coca leaves. Laura proceeded to show us how to prepare and chew them, so the ride ahead wouldn’t lull us to sleep. (Although the bumpy dirt roads we took would surely keep us awake). All 3 of us obliged, and stuffed some coca leaves in our cheeks.”

Travel notes, Dec 2000

After four hours of driving, we arrived in the Calchaqui Valley in the highlands of Salta, we found ourselves at the Colome winery, one of the county’s oldest wineries, located at 2300 meters high. 

The quiet surrounded us, and we were taken under the wings of the winemaker, (apparently it was sold to current owners a year after my visit), to learn of the history of Bodega Colome, which dates back to mid 1800’s. 

Our days events were capped off my a memorable dinner at the hacienda (where we would also spend the night). During dinner, the electricity clicked off – something that our host mentioned is a daily occurrence. The candles were quickly lit, and we headed outdoors for another post-dinner glass of wine, and a bit of star gazing.  It was a memorable end to my adventure.

Reliving my Adventures at Home

Granted I was there to learn about the foods of Argentina – mainly exports to the US., but the pride they took in preparing the meal was evident every step of my journey. What appeared on the table, was the bounty of the land, the love they have for what it can produce, and have woven that into the fabric of their meals.

I took this as a framework for creating an Argentinian inspired Sunday Supper with the family complete with Empanadas, Flank Steak with Chimmichurri, Alfajores – with homemade Dulce de Leche, and of course, some Malbec.

The post Sunday Suppers: Argentinian Style appeared first on Family Eats.

Earlier this week, Greg and I celebrated our 18^th wedding anniversary. And, being the thoughtful gift-giver that my husband is, he always presents me with a little something inspired by the traditional anniversary year gifts – paper, leather, wood, silk, carnelian, and for year #18, its porcelain.

With that in mind, one of my gifts was a beautiful white porcelain cake stand. While it was a gift presented to me, I am positive that Greg knew that he would be the beneficiary of this gift. Of course, the kids were able to figure out that they, too, would enjoy one of Mom’s homemade cakes.

The next morning, as I made my way down to the kitchen to make coffee, there the cake stand stood – beautiful and stately, yet lonely and empty on the counter. Not sure if it was guilt, for letting it sit there unadorned, or my own ‘itch’ to start baking, but I felt obligated to add a bit of love to this beautiful stand.

Immediately, I knew just which cake it had to be.

It’s a cake that I first baked for Greg when we were dating – so, I suppose it would be appropriate to bake it to adorn this anniversary gift.

At the time, Greg lived in LA and I in Miami. I was headed out west to visit Greg for his birthday weekend, so I did what I usually do for someone’s birthday, I baked a cake. It had to be a simple-to-make, easy-to-transport cake because I was getting on a plane. And, it needed to be tasty enough to be eaten without much adornment – no frosting to get smudged on the cross-country flight. 

I knew just what to bake . . .  Julia Child’s Vanilla Pound Cake.

It has been my go-to cake for so many everyday occasions, as well as special occasions when I don’t have time for a buttercream frosting and added decorations. This recipe is so delicious and moist, all it needs is a bit of powdered sugar. I frequently use a decorative Nordic Ware pan, but this time around I opted for a tube pan, and something other than powdered sugar to adorn it.

A homemade cake is often at the centerpiece of so many of our celebrations. Not only for birthdays, but dinner parties, and even everyday. A homemade cake is a small gesture that certainly make us happy. Everyone’s face lights up when you announce, “cake.” It’s a dessert that brings us all together. Cakes are traditional, special, and communal. 

That evening, everyone jockeyed for position to get their fair share. And, as for leftovers, well, the crumbs on the counter this morning, reveals that my son was up chomping on this long after everyone else was in bed. There was only one small bite left. I ate it.

And, if you are looking for something different that a traditional buttercream, or my usual powdered sugar adornment, try this irresistible marshmallow topping — Fluffy White Frosting.

Add a bit of happiness into your day – go ahead, bake a cake. And, thank you to my beautiful new cake stand for the mid-week cake baking inspiration.

Here’s Julia’s recipe.

The post Mid-Week Cake Baking appeared first on Family Eats.