Food For Protest

 There have been more protests and walk outs in recent history. What fuels a march? Besides fury and a reason to make society better, boundless energy. That energy needs to be had by food.

No matter what you believe in, those demonstrations make you hungry. Some shop owners will hand out free bottles of water and if you're lucky sandwiches. However these are few and far between. Seasoned marchers will advise that starting the day with a protein packed breakfast is the best way to go. Some have eggs and beans, some go for any type of eggs with bacon or sausage or both. You could also start an active day with a protein packed smoothie. This involves a scoop of protein powder, usually vanilla or fruit flavored mixed with different fruits and milk. Vegans will appreciate a kick from soy, almond or oat milk. What's good about a smoothie is that' it's portable. If it can't be finished just pour the leftover into a thermos and have for lunch later. What to do if you're hosting a group of fellow protesters? Think a strata which is an easy eggy . cheesy casserole. You can also add much needed protein in the form of ham, bacon or breakfast sausage or all three. This can also be made vegan, by using Just Egg vegan substitute., Miyoko's creamery cheeses and Morningstar Farm's soy breakfast meats.

Once your protest start, consider what to bring and how to pack it.  A cooler works if you're not too far away from your car. This can be packed with ice and hold sandwiches ,drinks and snacks. Keep in mind that you'll be exerting a lot of energy. Levels should be kept up because marches and sit ins are not short affairs. Some can last for ten to twelve hours. Carry water which is necessary  ,not just for hydration but for lubricating parched vocal chords after chanting and protesting. You could also carry energy drinks such as Gatorade. Stay away from such high energy drinks like Red Bull. They will dehydrate you along with making you run for the bathroom several times  over. This can cause a problem unless you're marching in a park where there are restrooms. Save the soda and tea for after the march. These too can have a diuretic effect. Keep a few energy bars in your pocket.  These will give you the fuel to carry on and carry on strong. Stay away from the overly sweet and chocolate coated ones. Try ones that are made with oats and honey.

It takes energy to defend a cause you're passionate about. The energy requires the fuel to carry on. Eat and drink well to ensure you march on.

Good Deeds For Memorial Day

 Our US military forces should always be remembered. Today we do remember the sacrifices made from the Revolutionary War to the recent Afghan ones. However we should also remember out living vets as well.

For the older vets , a nice lunch out or even inviting them over for some sandwiches and iced tea would be appreciated. Spend the afternoon together chatting about all sorts of things. You could even treat him or her for a n ice cream in the park or a cold coffee , sipped at an outdoors cafe. Bring the kids along so they can hear the stories and appreciate what these service people have done to protect the country.

For newer, younger vets, offer to baby sit their kids so the couple can have a romantic date night out. Give them a gift certificate to their favorite restaurant and possibly tickets to a local concert or movie. Invite them over for a good meal and talk. Bake them a plate of cookies or a tray of cupcakes. Think nothing of making a few extra jars of homemade sauce. It's a small thank you for their sacrifices.

Our vets have given up and sacrificed so much for the good of the nation Let's remember them with big and small gestures not just for today , but for the entire year. It's time to honor their service.

The Everything Sauce

 Pasta saucw doesn;t have to be the traditional tomato one. You can easily use other veggies and ingredients to a saucepan and create a tasty topping.

This is what i did.. Keep in mind that I'm still experimenting about what I can eat or can't eat. I decided to go with my basic portabella and mushroom sauce. Yet this wasn't really hearty enough . Fieldcrest soy sausages,redolent with fennel and hot pepper.

I also added one chopped tomato  to this mix of two cups of spinach, one cupof chopped baby bellas and two sliced sausages. The base was two tablespoons of Melt cooked with Target's own brand of olive oil from the Good and Gather line (who knew)

Everything was cooked down for a few minutes until the spinach was wilted and the sauce bubbly. I also add onion and garlic powders along with salt to add flavor.

THis recipe can have a lot of add ins and subs. Try chopped scallions instead of the onion powder. Oregano and rosemary, fresh or dried can also be used. Instead of sausage try chicken or even shrimp for something different,

I served the sauce over pasta spirals. I am a big fan of my portabella and spinach. sauce but the  addition of the sausage and tomato was welcomed. I may try it with chicken the next time.

Anything in your frudge or garden can make for a wonderful quick sauce. Try it , experiment. YOu may come up with a recipe of your own.

Yes, We're Open

 Consider it a grand reopening . The Pantry is open again and with it some new insights. It was a strange ride to say the least.

Bad enough you have to go through one of the worst surgeries( I feel), then there's the first few days of wondering and worrying what to eat. Luckily orzo cooks up well in veggie broth and it's also very safe on the newly reconstructed bile ducts. (the ducts are cut after the gall bladder is removed, and I 'm guessing from my cuts, through my tummy or navel). Heavy foods are literally off the tables. They can irritate the liver which produces bile. This means that the bile is dumped into the upper intestine. A lot of bile is like a laxative.It  can create diarrhea and gas. Luckily those without a gallbladder can take Imodium to prevent both as they navigate this new world. Ginger ale is the recommended drink and it was a big help during those days as was fruit and herbal teas. You're not supposed to have any colas once the gall bladder is out but I have had several diet Pepsis and"m fine. I've also graduated to orzo and Melt butter and I'm quickly introducing favorites like my air fryer portobellos and tomato salad into my diet.

It feels good to cook again and cook my favorites. The portobellos have always been one of my most loved dishes and it was wonderful to eat one again. I have to admit I was a little leery about the tomato salad but that too was perfectly digested. I am  looking forward to making my spinach and mushroom sauce tomorrow with pasta.I'm also looking forward to Beyond Beef hamburgers and anything from Gardein.I've already eaten two of the their soups, Italian Wedding and Beef and Vegetables. So far so good. It would be nice to try their turkey and gravy along with stuffing. I have read on  line that I shouldn't be eating heavy meals, and I wonder if this one , turkey and stuffing would be considered such. There's also this ban so to speak against spicy foods . What will happen the next time I eat Indian or Mexican, two cuisines that I love?Their dishes are easy to replicate at home and I can easily make favorites like curry with a teaspoon less garam masala and burritos without the chili powder. What I will miss are the French fries, but again, maybe my system may tolerate them.

This is a strange new world>However it will soon be familiar , filled with the foods and flavors that I love. Things will be different but they will also be the same too.

A Brave New World

 As much as we need our gall bladders , we actually don't need them. Humans , surprisingly can live without them.There will changes to diet but life can continue on without thus tiny organ.

I'm about to find out how much I can live without this yellowish green little pear on Wednesday when I have it removed. A lot has changed since my grandfather's day when he had his (just two months before I was born). Gallbladder removal  usually required a week long hospital stay after a five inch incision was made in the upper right abdomen. Not anymore. The operation is now known as a "procedure" and treated much the same way as a tooth extraction (this is where I shake my head)It's laparoscopic and will only take an hour and a half.. A small video camera is in placed  in one of the four incisions in the upper right quadrant .Special, small surgical instruments are also inserted to sever the bile ducts. These are reattached to one leading into the upper intestine. You usually (and I'm hoping to go home) leave after four or five hours in the recovery unit unless something happens such as an infection. Then it's four days of hospital food.I'm hoping for the best, preparing for the worst. I'll be off for a week or two .

When I come back it's discovering and writing about a whole new world. Digestion is tricky at best without a gall bladder.I will have to eat smaller meals more often. Think grazing.This I don't mind.because I do this anyway.  My body won't  be able to process Fried foods such as potato chips and fries are definitely off the table. fried meats like chicken are also a lifelong ban (although I could sneak in a drumstick every now and then).Foods should be baked, steamed or broiled. There should be more fruits and veggies on my plate which is a plus. One,'I'm a big believer of using fresh fruits and veggies whenever the season and, two I do love them. I will have to put a kabosh on cookies and snack cakes (although like the chicken leg,I could sneak in one or two every now and then),Caffeine, whether in soda, coffee or tea is also not allowed. Caffeine increases the amount of stomach acid which in turn makes the stomach empty faster. There could be more gas, sharp pains and bloating. The same is said of chocolate which will be limited to once in a blue moon. My diet will be different but healthier.

This little pear has caused me trouble over the years but I will miss her. This new world is going to be scary and frustrating. As with any new venture.I will do the best I can.

Customizing Rubs And Sauces

We're in the full swing of barbecue season> That means delicious meats and veggies on the grill, sizzling with all sorts of flavor. How do they get to be so tasty ? Rubs and sauces but not just any rubs and sauce . Ones you make yourself.

Many novice grillers will ask what's the difference between a rub and a marinade. Rubs can be wet or dry an marinade is always composed of liquid materials. Rubs are usually just added just before grilling. Meats and veggie are usually marinated for a few hours before cooking. What makes a good rub?  A combination of sugar ,salt , herbs and spices. As for the sweet, brown sugar is always used.It gives the rub and meats a mellowed, earthy flavor. As for the salt. a good sea salt always works. The spices can be what you want. Many use paprika for kick and color . Cayenne can also be used, mainly for fire. You can add a lot or a little of this, depending on how you like heat. Cumin, a spice used mostly in Mexican and Indian cooking, can also be thrown in . Dried garlic and onions powders give a rub more flavor but use these sparingly. The flavors can be overwhelming in generous quantities. Are rubs different from meat to meat? Not really. What makes a good wet rub? Any liquid from an oil like avocado or olive to juices such as lemon or lime. This is combined with the other ingredients to make a paste to rub onto the meat. With these you can add minced garlic or freshly chopped onions.

A marinade is no different than a rub because it , too, flavors meat or vegetables.They're different, however in that not one marinade is for all meats and veggies.  A good steak one has Worcester sauce in it mixed with lemon juice and olive oil. It's spiced with dry parsley flakes, garlic powder and dried basil. You could add some hot sauce for kick if you want. As for chicken think sweet.  Soda such as Pepsi, Dr, Pepper or Coke can be used for this as it offers the perfect balance for  balsamic vinegar and soy sauce.Lime or lemon juice can be added for some zing . Crushed garlic and cumin give it more flavor and more of an unami taste. Orange juice is a must for  marinating chicken. You can use fresh squeezed or already juiced. Try it in a combo of olive oil and soy sauce. Chop in garlic if you want or onion for more flavor and sprinkle in rosemary and oregano. if it's a little to tart, then add a drop or two of wildflower honey to balance it out. Veggies can also benefit from a good marinade. Start off with olive oil and balsamic vinegar. Add a quarter teaspoon of maple syrup or honey . These caramelize the veggies giving them a nice glossy finish. Garlic and onion powder can be added. Stir in a few hot pepper flakes for some zing.

Grilled meats and veggie always can benefit from a little more flavor and zest. Any good rub or marinade can do this. Try one or the other for a truly delicious barbecue.

Add Veggies Make Sauce

 You don't have to spend time to make sauce for pasta.Nor do you need just tomatoes. You can use anything to create a great sauce for any kind of pasta.It just takes some creativity and whatever in the vegetable crisper.

Tomatoes have always been the basis of Southern Italian sauces. This wasn't always the case until the Sixteenth Century when the Spanish introduced these Mexican beauties into the Italian diet. They taught the Italians how to fry them in a pan along with onions, squash and eggplant , a sort of prototype of ratatouille. The ingredient caught on because it could flavor other foods without having to use spices which were  costly and rare at the time. Tomato sauce can be good, especially homemade but it does take time to make. You can make a crockpot version if you want. I feel this is fine during the fall and winter when you need a heavier sauce for spaghetti and even gnocchi, The Spring and summer call for a different , much lighter sauce. I am a big fan of Sam Sifton's burst tomato sauce. This is a fresh take and I've add a twist to it. Fresh spinach leaves not only give it color and flavor but also much needed iron and folate. The recipe is super easy.It's just sauteing grape  or cherry tomatoes in a mix olive oil and butter (I use Melt) Add some chopped and washed spinach leaves. About ten minutes in start bursting or popping the tomatoes. The juices will mix with the oil and butter and create a wonderful tasting sauce.There's a light ness and freshness.

You don;t have to have tomatoes  to create a great sauce. One of my favorites involves baby bellas and spinach. This sauce is a nice change up from the traditional tomato sauce. Again this starts with sauteing washed and chopped spinach leaves in an oil and butter mix. Baby bellas are added and cooked until there's a crispness to them. Add about half a cup of either chicken or veggie stock to give it that saucy quality. You could add chicken breasts if you want to give it more heft. You could also go the arriabiata route and give it a dash of red pepper. A Spring primavera sauce is always a nice change up. This has a whole slew of fresh veggies that can compliment any kind of pasta. The basic sauce is a mix of red onions, carrots,  broccoli, bell peppers, squash and zucchini. Tomatoes and garlic are also added but you can omit the tomatoes if you want. The veggies are sauteed in olive oil (but add a knob of butter for more flavor) and mixed into the cooked pasta. Another fresh idea is asparagus and peas. Both are sauteed in olive oil with shallots and garlic. The sauce is ready when the asparagus turns a bright green.

All you need is veggies, garlic and olive oil to create the perfect pasta sauce. See what's in the fridge and run with it.Be creative. You'll wind up with a tasty, fun sauce for any type of pasta.

 

Take Out In The Wilderness

 Everyone craves a good take out. Yet what happens when you're far away from any restaurant and delivery. You have a plane come in and deliver it. Delicious, albeit cold food of all sorts are delivered to remote villages. 

Regular contributor and Alaska journalist Victoria Peterson wrote about this , specifically in the Alaskan bush in yesterday;'s New York Times Food section. Many villages such as Fort Yukon, located  way in the upper northeast corner of the state are far from any fast food jiont. The villages have no pizzerias or Chinese restaurants. Families have to order through Door Dash to get any kind of"fun: food. Natalia Navarro had to wait until pilot Robert Golike deliver their order. He uses his Cessna to take food to them and other isolated families craving a taste of the city.,Ms Navarro's order consisted of steak tacos and churros from Pedro's Mexican grill in Anchorage and classics such as lo mein, beef broccoli and General Tso's chicken from Famous Wok, a Chinese food chain. Her family relished  every bite. The trip is to their house is a long one.It's a long air journey over the silty waters of Cook Inlet and over the craggy snow covered peaks of the Alaska range.and the many laked terrain In Nikolai where he would land.MS Navarro only orders twice a month because of the expense. 

The idea has caught on.Alaska Air Transit is one of the dozens of small regional airlines flying people and cargo to hundreds of remote communities across Alaska. There are Netflix DVDS along with the needed outdoor gear and groceries.Yet it's receiving something like pizza that's the most exciting.Most order from Pizza Hut whose food keep the best on the journey.For some families it was that along with CHinese that was only delivered. Now the spectrum has widened thanks to DoorDash. Families can get any kind of cuisine they're craving or want to try for the first time. To deal with the influx of orders coming to their office, Alaska Air Transit owner, Josie Owen has set up a giant tent in the parking lot where drivers can  label the order with the person's name and  village before leaving it before the staff. The need is growing. Twins Caiti and Shari O'Connor have started their own business , expediting orders during their school year in Anchorage. They pick up pets at the airport to take them to the vet,  along with storing vehicles. Their most lucrative order is food. They dropped off three hundred dollars of food from Panda Express  for an employee appreciation on St Paul Island.

Anyone anywhere nowadays can appreciate a pizza or lo mein. They can enjoy tacos or a good burger thanks to pilots who fly to where they are. it's a new form of food delivery but a much needed one.

Sharing Love And Food

Food and love should be shared freely. Gullah cook Emily Meggett know this as she doles out equal parts  of them in the heart of South Carolina's Low Country Her cooking and attitude get love back, It's no wonder that she and her dishes are well known and adored.

Regular contributor Kim Severson wrote about Ms. Meggett in today's New York Times Food section. The entire world will be knowing Ms Meggett in two weeks time when her cookbook,"Gullah Geechee Home Cooking:Recipes From the Matriarch of Edisto Island (Abrams Publishing) The 123 recipes centers on  the staples of the Gullah Geechee table: rice seafood and locally grown fresh vegetables.Ms/ Meggett gives reader the definitive chicken perloo and okra soup along with one pot dishes. Other dishes reflect her own creativity to feed a large family or countless friends. She created leftover meat casseroles and canned pork and beans over rice and smoked sausage. Her wildcat sauce is made with crisped salt pork,flour and sauteed scallions with a splash of coffee. Ms. Meggett also has made countless shrimp and grits lunches for the Charleston car dealership where she gets free tune ups.The cookbook has a mix of complex recipes such as making wine(!) from muscadine grapes and stuffing shad with parsley and rice and serving it with roe. This is a two day prep. Then there's easy ones like pancakes made with melted butter and corn syrup and making juice pops called thrills or bears with Tropical Punch or Kool Aid.

Ms. Severson includes two of Ms. Meggett's recipes. One is the Gullah favorite crab cakes and the other is the classic benne wafers. The crab cakes are  made with homemade toasted bread crumbs as the filler. There's also self rising flour too (although you can sub in a mix of flour and baking powder,Mace and onion give it that distinct flavor as they're whisked into a cream sauce that also features , flours eggs, white vinegar and milk. Lump crab meat is added to the sauce and mixed lightly. They're then divided into thick rounds and coated with the bread crumbs. They're fried in half a cup of vegetable oil and then drained. Of course the benne wafers could follow these. This classic Gullah cookie gets its name from the benne seeds used

 in the recipe. They're actually sesame seeds so you can use these as well.These are rich  cookies thanks to th the addition of half a cup of butter used. There's also the mix of brown and white sugar for more flavor and baking soda for lift.Eggs and vanilla are also in the mix too. These' are a lovely ending to any meal.

Emily Meggett carries on the Gullah tradition of making good food and sharing it with those she loves. Thanks to her new cookbook, now the world can also love her good food and share it with those they love. It is food from the heart.

Creative Boards.

 Nothing says fun and excitement like a charcuterie board. It brings about thoughts of parties and friends getting together. Best of all you can get creative with it, from creating a traditional to a veggie loaded one to a dessert one. If you're having trouble with board ideas, don't worry. There's a brand new book to help you fix the perfect board for the perfect gathering.

Boards: Stylish Spreads  For Casual Gatherings (America' Test Kitchen 2022) is the best guide for those who love this idea.It was written by Elle Simone, executive editor at the magazine edition of PBS's popular cooking show America's Test Kitchen and food stylist at Cook's Country Magazine, also based on another well received PBS cooking program. She is also the creator of She Chef  which helps mentor young female chefs. Her advice for creating all sorts of different boards is priceless. To be honest you don't need a party to whip up any kind of one It's fun for a weekday dinner or a date night in. The book does have recipes but Ms. Simone also suggests adding store bought items to the different platters. What I love about this book is the ideas for all sorts of charcuterie The recipes are easy to follow too so a novice can easily put together a professional looking board with very little fuss. Another plus is her illustrated step by step how to create the perfect one It starts with a focal point and then sections are grown from these. She also has a guide for what board would go well with what event. An elegant cocktail party could have a raw bar board while a baby shower could feature a brunch one.

As much as I love a traditional charcuterie mix of cold cuts, breads, crackers  and cheeses, I was excited to see other suggestions too. I love the movie night one which features buttered popcorn and seasonings such as hot sweet  blend of cinnamon and chili pepper and the Parmesan pepper spread. For this there are also recipes for a DIY Soda Bar where plain seltzer is mixed with such homemade syrups as watermelon and citrus. Another fun one is the ballpark.Ms,Simone includes a recipe and pictorial for making those yummy and big ballpark soft pretzels.Of course there are hot dogs and suggestions for how to make them like they're served in the major American ball barks. What to wash down with them? Homemade lemonade which can be turned into an Arnold Palmer with the addition of iced tea. For more sophisticated gatherings there is the Bloody Mary bar which features  this perfect breakfast drink and such nibbles as black pepper candied bacon.There are also the exotic shawarma and tapas bars for more adventurous eating. Kids and adults too will love the ice cream sundae bar where you can go wild with creating the perfect treat. Sugar addicts will adore the cookie decorating and chocolate fondue ones . A more sophisticated approach is the sweet and savory board, perfect for evening entertaining.

It is easy to create the perfect board for any occasion, Use Boards: Stylish Spreads For Casual Gatherings as your guide. You will end up with a stylish and professional looking board that will have family and friends talking.

A Garden Unusual

 Plant something instead of the usual tomatoes, lettuce and pepper, There are all sorts of different veggies you can have fun planting harvesting and then cooking. Be bold with what you plant. It'll lead to some new and exciting recipes.

This is the plan I'm taking for my garden this year. I saw kohlrabi and broccoli plants in my local nursery. These sparked an idea to plant something different. This means new recipes to try out. I wasn't that surprised to find out that kohlrabi is a German based vegetable (kohl being the German word for cabbage).I had eaten it in my childhood  thanks to it being part of our Swabian German heritage.For some reason I never thought about making any dish with it until I saw the plants. it opened up a wealth of ideas. It's also called a German turnip but can be cooked as any cabbage or broccoli dish. One recipe intrigued me. where'it's cooked German style in a buttery cream sauce and lightly spiced with nutmeg. The other plant that tweaked my interest is Brussels sprouts. I've made all sorts of Brussels sprouts recipes. They are the best steamed and served with melted butter and cheese however sliced ones can make for a great sheet pan side that can be cooked with the main dish. There's also a Brussels sprout salad that will be tasty to make, especially with freshly picked sprouts.

Before you go for some wild planting, make sure you have the space and the soil for it.Watermelon is a wonderful plant but it is a vine and that requires a lot of space. these also need full sun as do corn. A backyard cornfield is fun. I've had a few relatives do this and there's something neat about pickling your own corn. Homegrown corn also seems somewhat sweeter tasting too. It's also versatile. You can make a delicious corn chowder rich with the kernels and bacon or Mexican street corn. Imagine turning those ears into elote,  dripping with cotija cheese, sour cream and lime. A really neat and unusual planting would be popcorn. yes , You can grow your own.It's really the same as planting and harvesting sweet corn. You will nitrogen rich fertilizer because any type of corn needs a lot of nutrition.Another fun grow  are potatoes. There are many breeds to experiment with in your yard. You can try your hand in Fingerling or heartier Idahos.  yet these too , like a cornfield take up a lot of yard, You may just want to grow them as with corn.

Think about different plants and veggies to plant this season. It will create a fun gardening experience. It will also make for exciting and fun new recipes.

Warming Up A Cool Derby Day

 Even though the temps say winter it's Spring and it's the first Saturday in May. That means it's the Kentucky Derby during a season that's unseasonably chilly. How to celebrate? With hot tasty Derby dishes.

Louisville right now is 62 degrees It's not exactly freezing there but it's not exactly warm. Most  of the country is unseasonably cold right now. It's the perfect time for a Hot Brown, the classic Louisville dish. This is a turkey bacon and cheese sandwich bathed in a piping hot cheese sauce. This is the perfect dish for a cold day. The sauce is a mix of cheddar and Parmesan but to give it more fire sub in pepperjack for that fiery kick. There's a pinch of nutmeg for more flavor but this can be hot pepper can be used to give a little more heat.Burgoo is another Kentucky recipe. This is a variation of Brunswick stew or boeuf Bourgignon and has a mix of pork beef and chicken in ir. These are cooked with okra,celery , bell peppers ,corm and onions. Smoky barbecue sauce is added along with a dash of hot sauce and garlic. You could add red pepper flakes for more bite. The same can be said of barbecue. This is pulled pork slow cooked in a mix of vinegar ,barbecue sauce and brown sugar. Add some hot pepper in there for warming heat.

The Derby is known for it's famed mint juleps. These are fine on a warm May day but you need something warming when that May day turns frosty. Think a cozy bourbon toddy. This is  mixing bourbon with hot water and honey.It's the perfect cure for a winter cold but it's also great to warm up too. Hot buttered bourbon is another toe warming drink. It's taking the Kentucky brew and mixing it with butter and apple cider. Warming spices such as cloves , cinnamon and ginger give it more fire as a dash of honey balances everything out. You could also give out cups of Kentucky coffee. This is the perfect marriage of coffee and bourbon.Like it's cousin,Irish coffee, it can be topped with a thick head of whipped cream. Sugar is added to sweeten it. Have it with slices of Kentucky transparent pie. This classic Bluegrass State dessert is sort of like chess pie except it doesn't have the cornmeal added.It is a blend of eggs mixed with white and brown sugar,heavy cream, melted butter and vanilla.

It's a chilly Derby day. Yet you can warm up with hot dishes and even hotter drinks to make you feel toasty inside and out.It'll make the day feel like a seasonable warm May day.

LAst MInute Mom's Day Gifts

what do you get a  mom  home chef  or baker with only two days to Mother's Day? Surprisingly there are a lot of interesting and fun items that can be picked up in these last minutes. There's a wide range to select from cooking to baking, snacking to drinking.

Gadgets are always a fun gift. if mom is a whiz in the kitchen , then think of getting her the eight in one kitchen tool. This a a truly neat gift.It looks like a wine bottle but is a measuring cup and with it comes an egg separator, can opener,,funnel, spice and cheese graters and an egg masher. Does Mom love whipping up souffles or airy frostings? Get a whisk cleaner. This is a plastic circle with slits in it. Just push the whisk through it and the gunk comes off.Makes for a much cleaner whisk and less labor intensive than bending a sponge into all those small spaces. if your mother is a gambler and loves take out then get her take out dice. These are dice with images of pizza, ,hamburger and barbecue on them. Ii's a fun way of saying what shall we eat for lunch or dinner. Cat moms will go crazy over Purr Over Coffee brewer. Thus is a super cute coffee maker in the shape of a kitty.it is a two piece coffee maker that;s perfect at home or in the office. A chopper set is not only practical but it can be fun. It has three different sized blades for coarse and fine chopping. it also comes with a pull out draw to store the chopped veggies and fruits.

What about food or drink as last minute  present? Bakeries are the best place to go for a box of goodies.Mini croissants are always perfect. They can be turned into sandwiches or perfect for breakfast with a good jam or marmalade . A  box of chocolate dipped cookies is a great way to end a Mother's Day meal.  A mini cake is another nice just for you gift. She can have it all to herself and  enjoy a rich gooey treat.Candy is also a fun gift. Yes, you can go old school with a Whitman's Sampler which has everything under the sun. There are chocolate covered cashews and caramels along with nougats and coconut. If there's a good confectioner in your area, then visit them. They will have an amazing array of hand dipped caramels and truffles, perfect for the mom with gourmet tastes. Of course a bottle of wine or champagne will never be refused. A good Zinfandel or Shiraz will not go amiss. A bottle of Prosecco or Asti Spumante is perfect, especially for making mimosa at her brunch.

Don;t worry if you haven;t gotten Mom a gift yet. There is still time to pick up something she'll enjoy. It could a fin gadget , a tasty treat or a good bottle of wine or champagne.

Cioppino A San Francisco Classic

Cioppino defines the City By The Bay better than sourdough loaves. This Italian classic fish stew  has been identified  for over a century and if done right a great memento of time there. There's something about a blend of tomato sauce married to a variety of seafood all cooked together.

Regular contributor and cookbook author Tejal Rao wrote about this flavorful fish stew in today's New York Times Food section. This delicious dish is considered a cliche because it's  so often associated with San Francisco. May restaurants in the Bay area have fumbled with the recipe , relying on nostalgia and tradition  rather than innovation. This makes for a so-so stew. The dish is so charged with seafood kitsch that one eatery, the Ferry Building Hog Island Oyster Company doesn't even use the word.The dish  was already deemed as worn out by food critic Elizabeth Riely in the Times back in 1988. Another , Michael Bauer, of The San Francisco Chronicle wrote that it was a shadow if itself. However one chef, RoseAnn Grimm, owner of Sotto Mare gives her grandfather's recipe from Amalfi a modern twist. She adds one half cup of Bloody Mary mix and star anise to his recipe to spike it. Some take this spin on Ligurian fish stew, brought with the Ligurian fishermen who settled in the area and add different types of seafood. There is the Lazy Man's version made with canned crab instead of crab legs. 

You can easily make cioppino at home thanks to the recipe from Chef Grimm. Keep in mind that it is labor intensive but it's a great summer meal. The sauce is a classic marinara with the addition of the Bloody Mary mix. The star anise is the first thing toasted until fragrant. The sauce is classic marinara with a mix of   canned tomatoes and sauce along with the usual herbs of basil thyme and oregano.  The fish used are Dungeness crab clusters,, mussels, littleneck clams  and mussels. Use a firm fish like cod along with four large peeled tail on shrimp.  Everything is cooked in a Dutch oven for five minutes. The clams are then added , followed by the mussels . Put the pot's cover back and on let cook for a few minutes. Add the fish when the clams open The dish is always served with slices of toasted ciambatta bread spread with a garlic butter. This is also added to the stew. It's an easy cook of  roasting a big bulbs of Gilroy garlic  drizzled with olive oil and roasted for an hour in a 375 degree oven, Once cooled , discard the skins , mash in a food processor and add butter. The shrimp and more of this butter is added last and steamed . Serve in a deep bowl with a side of the garlic bread.

Cioppino is one of the flavors of San Francisco. Anyone can have this taste and enjoy the rich flavor of seafood and marinara sauce. It is a wonderful marriage of land and sea.

Sweet Treats For A Sweet Mom

 Mother's are known for their yummy sweet treats whether it's a batch of our favorite cookies or a plate of rich fudge. why not treat her with some homemade treats that give back the love.

Mom may be the maker of homey cookies like chocolate chip and oatmeal but what about baking her something fancy? Think aqua faba meringues . These are not only light and delicate but also vegan. The recipe doesn't need the usual egg whites but chickpea water or brine. It has the same protein as the egg whites and whips up nicely. A fun  flavor is coffee which is a nice perk for an afternoon snack. You could also make vanilla and chocolate ones too for a colorful plate. Strawberry ones are also a tasty and pretty treat. They do  require freeze dried strawberries turned into a powder. with these you can create that classic English dessert, Eton mess. This is layering the meringues with whipped cream and all sorts of berries from raspberries to strawberries and blueberries.. You could also bake vanilla meringues in rounds to create a pavlova. This Australian dessert is an upscale version of Eton mess but it's done in layers of whipped cream, and a mix of strawberries and blueberries. You can top it with a spray of edible flowers for extra prettiness.

Everyone loves candy. why not treat Mom to some homemade truffles. These are rich and creamy and can have many variations. It starts with eight ounces of chocolate bars. Don't  use chocolate chips because they won;t melt into truffle consistency. It's mixed with either heavy whipping cream or just heavy cream.If you're using milk chocolate reduce the cream to half a cup less because milk chocolate is softer. Use a scan t cup of softened butter too for extra creaminess and dash of vanilla for extra flavor. It's then just cooking the ingredients in a saucepan until completely blended. it's then put into the fridge for two to three hours to set. Afterwards  form into balls. Roll them in cocoa powder for an extra chocolate-y kick or chopped nuts. even crushed edible flowers provide a colorful coating.For a more boozy gift add some kahlua or orange liqueur. If you;'re making the kahlua one add espresso powder to bring out the coffee flavor. You can also add ground walnuts or almonds to the recipe too.

Treat Mom to some special homemade treats for her special. She'll love the flavor but also the love that went into them. It's time to give her some straight from the heart sweets.

Luxury Eating For Mom

 Mother's Day is all about pampering and treating Mom to something special. Why not treat her to some luxurious meals from  breakfast to lunch to dinner. She'll appreciate not just the time and effort but also those special recipes.

The most commonly made Mother's Day meal is breakfast. Nothing beats breakfast in bed. Make it even more special than eggs Benedict. This is actually nothing more than a breakfast sandwich with Hollandaise on it. The great thing about this recipe is that it can be varied. The original one calls for one one or two slices of Canadian bacon to be layered with sunny side up eggs. However think how Mom would react if you subbed in small filet mignon for the ham for a truly lush Mother's Day treat. If; she's  big seafood lover then think a crab or lobster Benedict. The last requites lobster tails to be cooked and shredded.  You could also do a take on the Southern shrimp and grits breakfast by adding shrimp to the  recipe too. Another idea is French toast.Yes, you could whip up the traditional sweet recipe but what about a savory one that would work well with a Bloody Mary? This is swapping the cinnamon and sugar for pepper and eggs. The basic ingredients are the same,  - a dense chewy bread like a sour dough , dunked in an egg and milk batter.Any kind of shredded cheese is then added on top.If you like add a smear of tomato jelly and top with bacon strips.

Of course this could also work for a lush lunch, especially when it's topped with slices of paper thin prosciutto. Serve with a red wine spritzer, which is just red wine mixed with a seltzer for a different but elegant lunch or supper.Grilling is usually a Father's Day activity but Mom can also have grilled meat. If the filet mignon was too much for breakfast then think of it as a nice Sunday lunch or supper idea. Marinate in olive oil and rosemary for extra flavor. first before cooking . Serve on warmed French or Italian bread. Again grilled shrimp and lobster are perfect . The shrimp can be turned into tasty kabobs , layered with cherry tomatoes and small onions. The lobster can be cut in half and remove the green insides or tomally  and break off the claws. (These can also be grilled) Drizzle with oil and sprinkled with salt and pepper..What would go with this? Try a simple spinach salad with a lemon vinaigrette or a tomato salad that can be spooned onto crusty rolls. Quiches are also a nice lunch or supper. They're easy to make yet rich in flavor and texture. They can be the traditional or a lovely veggie one.

Mom deserves the best on her day. make it special with lush meals she's sure to enjoy. Celebrate her with luxurious recipes.