Simple sweet potato chips

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Every now and then, I just want potato chips with a hamburger for dinner, which is what we had last night. I read a lot of recipes for baked sweet potato chips, but in the end, Ken convinced me that I should just fry them. He was right. One recipe that I looked at suggested soaking the sliced sweet potatoes in warm water with some cornstarch before cooking them, claiming a crunchier result. I am not a Cooks Illustrated type, so I took her at her word and gave it a go instead of setting up an experiment. I had pretty spectacular results.

Time: 1.5 hours total–10 minutes active prep, 15 to 30 minutes soaking, 10 minutes draining, 30 to 45 minutes frying, depending on how many you decide to make.
Servings: 3 medium potatoes makes about 6 servings

Ingredients:

3 medium-sized sweet potatoes (I used Japanese sweet potatoes)
Frying oil (I used a combination of canola and avocado)
1 T corn starch
Salt or other seasoning to taste

Instructions:

Thinly slice potatoes with their skin on. I use a mandolin, but if you are good at hand-cutting, go for it! Put them in a large bowl, cover with warm tap water, and mix in the cornstarch. Let sit for about 30 minutes. Drain potatoes in layers separated with paper towels. In the meantime, pour about and inch and a half of oil into a heavy pan with tall-ish sides. I use a cast iron dutch oven to fry in, because I don’t fry that many foods and do not own a deep fryer. Heat oil to a good frying temperature. If you are the thermometer using type of person, I believe the desired temperature is around 350 to 360 degrees. I usually just test the oil with whatever I am frying and adjust the temperature according to the result I get. I am not anti-thermometer; it is just that my thermometers are almost always broken, or I can’t find them when I need them! When the oil is the right temperature, it isn’t smoking, and when you drop the uncooked chips in they rise to the top immediately in a bubbling craze. If your oil is not hot enough, the chip will sink and stay, yielding an inedible rubbery thing. If it is too hot, you will have a lot of burned stuff and smoke. Make sure you have a lid nearby to smother a fire should one arise.

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I use wooden tongs to push chips around and flip. Wood does not suck heat out of the oil the way metal does. Keep a close eye on the chips as they cook, as they go from beginning to toast to burned very quickly. When they begin to darken, start taking them out and draining on paper towels. If you are seasoning them, you can do it right away. After they have cooled and crisped, you can pile them for serving.

 

Cups, pets, and meaningful objects

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The Schwa, Soren’s current black and white cat, and brother to Jasper Junior (JJ) who recently passed away, pondering all of this fuss about the Lupe cup.

A few weeks ago when I was helping my mother move to assisted living, and packing up dishes that she would be taking with her, I reclaimed a coffee cup that had been mine, leftover from my last stint of living at home. I was 31 years-old, and Ken and I had just returned from the Azores where we did our dissertation fieldwork—I was pregnant with our daughter, Zoë. The cup, a black and white coffee mug with a repeated graphic of a tuxedo cat, is what I have always called “my Lupe cup,” so named for Ken’s and my first jointly cared for pet, “Nossa Senhora de Guadalupe.”

As a graduate student at Brown I worked part-time in the anthropology library at Giddings House. It was one of the most boring jobs on the planet, but a good job for getting paid to do homework. One morning, Bob, one of my classmates, popped his head in. “Hey Anne, I was wondering if you could do me a huge favor?”

“Depends,” I responded cautiously. “Like what?”

“Could you keep an eye on my box of kittens while I go to class?” Bob opened the box revealing the six squirmy fur balls.

My heart skipped a few beats. “Sure! I would love to do that.”

An hour and a half later, Bob returned for his box, and left one kitten lighter. I had picked out a hefty black and white female with giant paws. For the rest of my library shift, the kitten sat contentedly on my shoulder purring and sleeping while I studied. When mid-afternoon rolled around, I gathered my belongings, and walked over to Ken’s office with my new kitten on my shoulder.

When I got to Ken’s office, he was busily working, as usual.

“Hi,” I said, “How are things?”

“Give me a few minutes,” he said without lifting his eyes from his screen, “I just need to finish this one email.”

Had he noticed the furry critter on my shoulder? He didn’t seem to have. I stood next to his desk expectantly. He finally looked up at me. I grinned. He returned a stern gaze.

“No,” he said, “Just no. I don’t like cats.”

“Aw, come on,” I pleaded.

“No,” he said adamantly.

“Okay, I will give her back to Bob. I told him I might not be able to keep her, but could you just do me a little favor?”

“Depends what it is.”

“Can you just hold her until I get back from my class? After that I will call Bob and arrange to return her.”

I knew I had been devious, as devious as Bob had been with me. Only the most callous and hard-hearted person, can resist a kitten. When I returned after class, Ken was busily typing away with a little black kitten curled up sleeping in his lap.

“Okay, I am back,” I said, “I can take her now.”

He looked up at me. This time he was grinning. She had won him over. “No,” he said, “She’s mine.”

Our kitten went nameless for a couple of weeks. We just couldn’t decide on a good name for her. We thought with her markings she looked like a Catholic nun, and settled on Guadalupe.

Lupe turned out to be as good a cat as ever was. She grew quickly into an extremely large cat. Bob speculated that this litter was part Maine Coon cat due to the number of extra toes and overall size of the kittens. Lupe had two extra toes on each of her paws, and while at first sight she was a tuxedo cat, upon closer inspection, she was an extremely dark tabby, especially noticeable when she was laying in the sun, as cats are wont to do. She was a gentle giant.

Many people think that cats are not very adaptable, but that was not so with her. While we had her, she adapted to many changes and several moves quite easily. She lived with other people for two long stints of her life, one that included living with my mother and her dog Maude when Ken, Zoë, and I moved to California to go work at Apple in 1993. That is how the Lupe cup had come to live in my mother’s cabinet; an artifact of our having lived with her, of our cat having lived with her. That cup had meaning for her, and a different meaning for me.

Today, as I was loading the dinner dishes, I noticed the Lupe cup in the sink. My son, Soren, home from college for spring break, had used it. He always favored this cup when visiting my mother as well, not because of his fond memories of Lupe, but because of his fond memories of his beloved Jasper, his black and white gentle giant, one of the cats we got shortly before he was born to fill the void left by Lupe’s sudden demise.

Thinking about this cup and the evocations it stirs in me, makes me feel my mother’s pain. Every object and every piece of furniture in my mother’s apartment had meaning for her, a story hidden within. Helping her select which belongings to take with her to assisted living was a difficult task for me, but it must have been excruciating for her to part with so much of her past life in the many objects she left behind, especially her books, which she once described to me as being “like people.” She said, “They are my friends.” I can’t imagine what it must be like to see one’s life packed up to be forever stored, sold, or shipped off, but I do feel some solace in knowing that many of the things she cherished will continue to bear meaning because they had once belonged to her and have gone to people she loves and who love her.

 

Move over, Harriet and Harry! Make way for Lucy and James.

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As a pre-teen, I fell in love with Harriet the Spy in the way that many pre-teens fell in love with Harry Potter a decade ago. I often attribute my adult profession of anthropologist to my love of Harriet. She was my idol. I dressed up like her, kept a notebook, and even got caught once “spying” at one of my neighbor’s houses in Billings, Montana. I had heard that their house had a dumbwaiter, and in the book Harriet had hidden inside the dumbwaiter to spy. I got caught before I had even found the dumbwaiter! Nonetheless, she inspired me to listen, to watch, and to write.

S. B. Stein’s new Lucy & James series has the potential to captivate a whole new generation of young readers and to inspire young people to go out into the world, to learn everything they can about it, and most importantly to make it a better place.

Lucy and James are young teens, each with strong senses of self; they are moral and global thinkers. Lucy is from New York City, has been homeschooled, but mostly schooled in the Museum of Natural History where her parents both work as diorama artists. (I want that job). Her parents decide that it is time for her to go to “real” school, something she dreads, as she tried it once before and barely lasted a day. Through her own ingenuity, she finds a perfect school, The World Academy, halfway across the planet, and manages to convince her parents to send her there.

Lucy has a passion for animals, especially endangered species, and has set some lofty goals for herself; she wants to save them all. In the first book, she has set her sights on saving the plowshare tortoise of Madagascar. On the Star Ferry en route to the World College she meets James.  James, like Lucy was home schooled, or more like “world schooled,” having spent most of his life traveling the world with his tour guide family. He is less cerebral and more physically inclined than Lucy, but he longs for more meaning to his life; he finds his match and meaning with Lucy, and together they take an amazing and dangerous adventure to save the turtles and break up a smuggling ring based in Africa.

I hope that S.B. Stein’s next adventure for Lucy & James,  which is set in Iceland, is as riveting as this one! And, I can’t wait for the movies!

 

Perfect Guacamole Every Time

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The key to perfect guacamole every time is perfectly ripe avocados! There are many different types of avocados, but for guacamole, I prefer the Hass avocado from California; it has the right balance of moisture and “meatiness,” and when perfectly ripe, mashes to sublime creaminess.

Ripe Hass avocados have nearly black skins, and a little “give” when squeezed gently in the palm of your hand. An avocado that is too mushy is likely to have bad spots, and one that is too hard will not mush or have the delicate sweetness required for perfect guacamole. If you purchase unripe avocados, often the only available choice, leave them out on the counter for a few days until they reach perfect ripeness, and then pop them in the refrigerator. They will continue to ripen in the fridge but much more slowly, giving you time to use them for whatever purpose.

The following is less of a recipe and more of a guide. I learned to make it this way in Yucatan, Mexico from a man who was cooking for are large family reunion.

The basic ingredients are quite simple:

3 ripe medium Hass avocados
Jalapeño or Serrano to taste
Lime juice, one lime for each avocado
Salt to taste

I also like to have garlic and /or shallots in mine, and sometimes add finely chopped tomatoes at the end.

In Mexico, they use a mortar and pestle, and begin by grinding the pepper with the lime juice. If you don’t have a mortar and pestle, you can mince the pepper, or puree it. Scoop out the avocado, and blend in. I don’t like to make my guacamole perfectly smooth. I like it pretty textured. That is a matter of personal preference. You can blend it to the degree that best suits you! If I am using garlic, I add it before the lime juice and pepper to get it well mashed first. I mince the shallots.

Serving guacamole with freshly cooked chips is the best, but any sturdy corn chip will do! My current favorite brand is Juanita’s.

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Just Say No to Easy Fixes

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Many years ago, when I first moved to Portland, Oregon from Colorado, I began suffering from a bout of depression, undoubtedly related to the absence of sunshine (Solar Affective Disorder). It wasn’t a true clinical depression, as I could still function relatively well. The worst symptom for me was how irritable I was. I felt that my irritability was getting in the way of my work relationships, and I mentioned it to my primary care physician who was more than happy to prescribe 10 mg of Prozac for the condition.

I began taking the drug, and immediately felt more energized with improvements in my mood. After about four months, I decided that I would stop taking it. My doctor, didn’t see why I would want to stop taking it if it was working. “I don’t want to be dependent on a drug,” I had said. “I would prefer to figure out how to be happy without it.” I tapered off it, and have never looked back. I think the drug was a good thing for me in that moment; it helped me to break some mental behavioral habits that I had fallen into, but it didn’t seem like something I wanted to be locked into for life.

A couple of years later, a teacher suggested evaluating our middle-school daughter for ADD. We did that, and left the doctor’s office with a prescription for Adderall. I felt ambivalent about it at the time, as it seemed wrong to me that so many children were being put on drugs for the sake of classroom management, and frankly, nobody really knows what the long-term impact of drugs like these will have on children’s developing bodies and brains. We gave it a go anyway. Our daughter began taking the meds, and we could see an improvement in her ability to concentrate. After about ten days on the drug, however, she began to complain of headaches, and generally not feeling great. By the end of a month, she was still complaining, so we honored her wishes and took her off it. We have never looked back.

Recently, in my own life, after going through treatment for an early-stage breast cancer, and then having a serious post-surgical infection that required the use of six different antibiotics to cure it, I experienced a bout of anxiety and depression. I had to take a leave of absence from work, as I was fairly dysfunctional. When I tried to get my short-term disability (STD) insurance to cover during my absence from work, I was denied. I wondered if I should appeal the decision and began doing research. I learned that STD will deny coverage for mental health absences if the patient is not on drugs and not seeing a psychiatrist at least twice a week. I had said/done all the wrong things.

Of course, my primary care physician offered to put me on drugs when I casually mentioned that I was experiencing anxiety and depression, but I had declined. My reason for declining was that I had no idea what was causing my altered mental state. I suspected that it was the last antibiotic that I was on, Zyvox, a weak MAOI, but it also could have been the result of dealing with the traumas I had endured for the months prior, or the fact that my situation at work was less than stellar, or that due to my cancer treatment my estrogen level was at zero, or all of the above. I wanted to solve the problem through proper nutrition and exercise, which is what ultimately I did. I did yoga, walked and went bike riding daily with my daughter. I rested. After about six weeks, the anxiety and depression dissipated, and I was back to being myself. It upset me that the insurance, which I had paid for, and never tried to use until then, would not cover me unless I were on drugs, as if somehow being on drugs proves that one is suffering from a bona fide mental illness.

This morning, I stumbled upon an article about menopause, and treating it with ADHD drugs. During menopause, as estrogen declines many women experience what is known as “brain fog,” an inability to concentrate for which many doctors are prescribing attention deficit disorder drugs. Then I Googled “Menopause and ADHD.”  Lo and behold, a slew of articles popped up touting the benefits of all sorts of amphetamines for menopausal women. It turns out that doctors are handing out amphetamines to women like candy. I have several friends and relatives who are taking them, ostensibly to treat their late-diagnosed cases of ADD. No doubt, menopausal women experience hormone related attention issues, but I would argue that taking amphetamines is not a wonderful long-term solution. The list of side effects for amphetamines is daunting, and some of the long-term mental and physical consequences are dire.

What disturbs me most about the suggestion that menopausal symptoms, and menopausal women, should be treated with powerful psychoactive drugs is that it reflects the medical industry’s continued view of women as psychologically fragile. I am reminded of a story my mother tells of having high blood pressure back in the sixties that began as the result of taking birth control pills. Her doctor prescribed Meprobamate, a tranquilizer, a practice that was driven by the belief that women are prone to neurosis by virtue of their hormonal imbalances. The drug was intended to subdue her as much as it was to lower her blood pressure.

Gender bias in diagnoses and treatments is a well documented phenomenon that doesn’t just have an impact on women; it has an impact on everybody. According to the World Health Organization, men suffer from mental health disorders at the same level as women, but “doctors are more likely to diagnose depression in women compared with men, even when they have similar scores on standardized measures of depression or present with identical symptoms.” Furthermore, being female “is a significant predictor of being prescribed mood altering psychotropic drugs” (https://tinyurl.com/yythl5d), a fact that bothers me greatly.

I am not anti-medicine. There are many compelling reasons for people to take medications for mental health issues, for hormonal imbalances, and for any number of other health issues. I feel strongly, based on my own family’s experiences, that doctors are too willing to hand out pills as easy fixes to difficult problems. Looking at people’s whole lives–their families, diets, cultures, physical and mental activities–and helping people make changes without lifetime use of drugs should be a preferred goal. We need to question the biases and motives of our medical practitioners. They do not know everything, and they come with all of the cultural baggage the rest of us do.

I Am My Own Orchestra

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I played the cello in my childhood. I chose it over the violin or  viola because it was bigger and bolder, and had a voice that more resembled mine. I sometimes regretted that decision when I found myself lugging my cello to school and back during Montana winters. Mostly though, I loved my cello, the mellow sound it made when I accidentally played it correctly, and the way it felt to play a tune with the other people in the orchestra. I thank my mother for tolerating the squeaks I undoubtedly produced, and for renting my instrument, something I took for granted when it was likely a hardship for her.

In seventh grade, when I went to school at Centennial Junior High in Boulder, Colorado, the orchestra teacher was Mrs. Ford. I loved her, and she inspired me to want to practice. We lived on my mother’s family’s farm at the time. My mother was in her “season of loss,” that stage in life when one seems to be losing everything. She had recently lost her mother, then her job, and now was taking care of her sister, Cynthia, who was dying of breast cancer in a nearby  care facility.

We lived in what one of my classmates described in a hushed voice as a “shack,” as she asked her mother with urgency to please come pick her up. In truth, it was an old dairy barn, a little worse for the wear, which my uncle Neil had repurposed as his home away from home. It had a rudimentary kitchen, a living room, a bedroom and a bathroom. It smelled of my uncle’s cigars, was filthy, rodent infested, and a definite step down from the big house that we had lived in Billings, Montana on Clark Street. Even so, I didn’t think it was all that bad.

With no job, and no house, my mother still rented my cello, and finally, I was getting tolerably good at playing it. Mrs. Ford had moved me into second chair. Gretchen, the first chair cellist was definitely better than I was, but she had been taking private lessons since the second grade. I still felt that I could catch her, so every day, I closed myself into the bedroom of the dairy barn and practiced diligently.

My mother was collecting unemployment at the time, and to fulfill the requirements for receiving it, she had to apply for three jobs per week. Given her situation with her sister, she really did not want to find a job right away, and if she did find a job, it needed to be close enough to Boulder that she could be near her sister. With a Ph.D. in English, the availability of college-level teaching jobs in the area were sparse anyway, and so she ended up applying for jobs that she was over-qualified for, which included one temporary job teaching at the Secondary School in Idaho Springs. To her chagrin, she was offered the job, and had to take it. The job would start after Christmas.

In the meantime, my aunt Cynthia had passed away. It didn’t make sense to stay on the farm and to commute to Idaho Springs, especially during the winter. And so, we moved, and I had to say good-bye to my beloved music teacher, Mrs. Ford, the bright spot of 7th grade. When I arrived at my new school, the one where my mother was teaching, we learned that they did not have an orchestra. My mother felt terrible, and offered me the choice of continuing the cello with private lessons, but I declined, knowing that without a Mrs Ford, or a first chair dangling in front of me, without the satisfaction of playing in an orchestra, I would lose interest very quickly.

After a few years, I lost my desire to ever return to the cello, and when I was in college, where I studied some music theory, I came to wish that instead I had played the piano, an instrument that one could not easily carry from place to place, and that had an even bigger and deeper voice than a cello. The piano was a perfect instrument that embodied and illustrated all of music theory. It was a stringed instrument and a percussion instrument all-in-one.

And so it was that I came to purchase an upright grand piano the moment my son was old enough, and had exhibited the slightest musical talent and inclination.  At first, he was excited about piano lessons, and then he realized it was going to require some work, and then I managed to convince him that learning to play the piano was as important as learning to swim, or to breathe. He was getting pretty good around the time that his beloved piano teacher, his Mrs. Ford, passed away somewhat suddenly. I never could get him to go back to lessons after that. It made him too sad.

Our piano, a 1908 Mason and Hamlin piano with a lovely curly Mahogany case, and real ivory keys, sits squarely in the middle of our house, where it has sat untuned, and not played for the past five or more years. It is a beautiful piece of furniture. I now realize, in my own season of loss, that I did not buy the piano for him, but for myself. On a recent visit with my sister-in-law, Valeriya, a piano teacher, I casually mentioned that one of the things I was planning for my new year and my new life as an unemployed person was to learn to play the piano. She sprung into action. Within minutes I was laden with the instructional tools that I would need to teach myself the piano. She assured me that I could do it.

I began my self-teaching two weeks ago, and have made excellent progress. I eagerly await the arrival of the piano tuner because I know I will sound even better with a tuned piano. The most important thing that I have discovered since starting to learn the piano is that with a piano, you can be your own orchestra, and that you are always  sitting in first chair, no matter how poorly you play!

The Season of Loss: Everybody’s Mother Dies

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Yesterday, a famous American writer died at the age of 88. She was the mother of a good friend of mine. I met her once at his house, and we had a nice conversation. I didn’t know her well, although I would have loved to have. She reminded me of my mother. They both were/are (my mother is still alive) two years apart in age, both writers, both accomplished, both brilliant, both overly critical of other people, both justifiably angry about the lot that women in this country, and in the world have been cast. They both fought in their own ways to bring about social and cultural change.  They both loved cats. They both loved their children.

When I read in the Times that my friend’s mother had died, I cried like a baby, not because I mourn her specific loss, although her passing is a great loss, but because she represents my mother, and all of our mothers. Everybody’s mother dies. I cried for the sorrow that my friend and his sisters must be feeling about the loss of their mother. I cried for the inevitable loss of my mother, the death of my husband’s mother earlier this year, and the death of the numerous mothers of my various friends over the last few  years.

One of the privileges of having survived into middle age is that we get the honor of entering into what I have started to call the “season of loss.” For some people, it begins in their forties, and for others their fifties. For the truly unfortunate, it can span decades. A lucky few don’t enter it until later in life. It depends to some degree upon how old your parents were when they had you, and on the genetics of your family. I remember my mother’s season of loss. She was in her forties and fifties, during which time she lost her true love in a car accident, the woman I am named after, her mother to old age, two of her sisters–one to breast cancer and the other to a probable suicide, a brother to emphysema, and a number of close friends, mostly to cancer.

The season of loss is something that nobody is properly prepared for even though every single person who lives beyond a certain age will experience it. Nobody’s friends, parents, spouses, or children will live forever. Everybody  will die, and, in fact, is in the process of dying with each living, breathing moment. Knowing this brings little comfort. There is no preparation. The season of loss is an experience, a developmental stage, if you will, of mid-life. One can no more prepare for it than one can prepare for the vicissitudes of parenthood, or the ritual transformation that marriage brings to a relationship.

Although I mourn the loss of all of our mothers, I find solace in the thought that the season of loss is our rite of passage into an “age of wisdom,” a time in our lives when we know with certainty that we are mortal, that our time on this beautiful planet with our beautiful people is finite. With this knowledge, perhaps we can make better choices, do more meaningful things, enjoy ourselves a bit more, worry a little less about things that don’t matter.

Zoë’s Famous Roasted Brussels Sprouts

Our daughter is learning to cook, and the first technique she has mastered is roasting. Roasting is a great place to start cooking, because you can make a whole meal in the oven with judicious timing. We often do tag team cooking, and Zoë has taken it upon herself to become the resident vegetable roaster. One of her claims to fame is that she even got her vegetable-hating cousin to eat her brussels sprouts, and to come back for seconds!

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Zoë says that her secret is to toast the sprouts rather than burn them. The fresher the sprouts, of course, the better the result.

Serves: 3 to 4

Time: 45 minutes, 30 active

Ingredients:

2 T olive oil

1 lb of fresh brussels sprouts, cleaned and halved

3 cloves of garlic, sliced cross-wise

Fresh rosemary

Fresh thyme

Salt and pepper

Lemon juice to finish

Instructions:

Preheat oven to 400 degrees F.

Arguably the most time-consuming part of making brussels sprouts is trimming and cleaning them, but it is totally worth it! Trim the stem to loosen outer leaves, and cut in half.

Place brussels sprouts in a baking dish with sides that will hold them on when you go to turn them. You want them to be a single layer deep, so we find we often need a cookie sheet with edges. Other times we use a cast iron skillet. We line it with parchment to make clean-up easier.

Drizzle olive oil over brussels sprouts and toss to coat. You can also use an olive oil spray if you prefer. Add garlic and herbs, salt and pepper to taste, and toss again before placing in oven. How long they take to cook will depend on how big they are. We peek at them after 10 minutes, give them a stir, and then every 5 minutes after that until they are done. Squeeze lemon on these before serving.

Serving suggestions:

Brussel sprouts are best in the winter, and are well suited to be served with most any protein.

Sautéed Greens with Other Vegetables

A few years ago we started to make a concerted effort at eating a more wholesome diet, relying less on carbs and prepared foods. One of the staples in our diet has become cooked (sautéed, braised, roasted, etc.) greens. This recipe, may be adapted to different greens and vegetables, which makes it an important piece of cooking knowledge to have. We often don’t plan our cooking, and find ourselves rummaging through the vegetable bins for things that might taste good together. This combo is especially good!

Kale with asparagus
Kale and other greens mixed with vegetables are delicious. The varied textures and flavors bring more interest to the dish than it would have otherwise.

Ingredients:

2 T olive oil

1 lb of kale, chopped

1/2 lb asparagus, or alternatively, broccoli florets and stems (peeled and sliced)

1 onion, diced

1 clove of garlic, minced

Zest of one lemon

Juice of one lemon

Red pepper flakes

Water as needed

Salt and pepper to taste

Instructions:

Put oil into a heavy deep skillet, or a wok large enough to hold uncooked greens.

Cook onions and garlic together, until onions are translucent. Try not to burn the garlic.

Add greens and asparagus (or broccoli) and stir for a minute or so. Add lemon juice, and a few tablespoons of water to help the vegetables steam a bit. Add lemon zest, pepper flakes, and salt and pepper. Stir frequently, and test greens and vegetables for doneness. I prefer to turn the stove off when the vegetables are a little under cooked, and let them sit, while I finish the rest of dinner. I turn the burner back on to heat them up just before serving.

Serving suggestions:

This is a great side dish for any chicken, fish, or meat that you are serving, and also is a wonderful complement to legume dishes served with rice. I frequently use my leftover greens in soups. You can use any combination of greens and vegetables, however, I find that collards are better braised since they can be tough and bitter if not cooked for a long time.

Spiced Apples: Lovely Any Time

Remember those weird food-color infused spiced apples that women in the 60’s made with red hots? These are not those! There is really nothing easier than making spiced apples. Truth be told, you don’t actually need a specific recipe to make them, like so many of the things that I most enjoy making. So take the following as guidelines, rather than as some sort of immutable truth. If you don’t like one of the ingredients that I like, leave it out, by all means, and add other things that you think will enhance it for you!

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Servings: 4

Time: 25 minutes, 10 active

Must-have Ingredients:

4 tart apples, peeled and cut into chunks

1/2 c sugar (I like brown)

1 t cinnamon

Dash of salt

1/4 c liquid (water, apple juice, lemon juice, etc.)

Optional ideas: 

Nutmeg

Chinese five spice

Nuts

Dried fruits (raisins, cherries, etc.)

Lemon zest

Calvados

Instructions:

Peel, core, and cut apples into chunks. Sometimes I just cut them into wedges. Depends on my mood. Put these in a medium-sized heavy sauce pan.

Add the rest of the ingredients. Bring to a boil and stir, turn down to a simmer. Check apples every now and again to see if they are a consistency that you like. If you over cook it, nothing is lost; it just turns into apple sauce, which is also delicious!

Menu ideas:

Serve this as a side dish with almost any pork dish. It also makes a great dessert when served with vanilla ice cream, especially if you made it with calvados. Leftovers are great for breakfast in your oatmeal, or eaten with yogurt and granola.