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I’ve been writing a lot lately, just not on this blog spot. I’m conflicted. My intent all along, encouraged, maybe even pushed by my late husband, was to write fluff, mindless humor and yes, sappy mush at times revolving totally around my love for all things that gives you and me pleasure through what you taste, smell and see. I’ve been at this blogging stuff for six years now. The first two years were prolific and for the reader probably bordered on tedium but I was happy with my endeavors and let’s face it, this really is all about me. Time passed, life happened and my posts became more focused on the love that can be expressed through making, sharing and consuming food. Then, for me, the unthinkable occurred in February 2019….. my love, my someone, the object of my desire and the object of my ire died. The A #1, top-of-the-list, head of the heap, king of the hill person who I cooked for, dined out with, winery and culinary adventured with was gone. So too was my ability to muse about anything really. Slowly, with the help of family and friends I got my food and drink mojo back to almost full tilt when the COVID Pandemic struck…..

I managed to push out one blog post at what ironically turned out to be what was only the first phase of this awful pandemic. I attempted to balance humor with some great tips and a bit of gratitude to friends and family who stayed in touch and of course to our heroic frontline workers who are still at it. Like I said, I was conflicted then just as I’m conflicted now. Musing about eating and boozing just seemed so inadequate, so shallow but I do it a lot. One friend of mine writes a blog about aging with grace. She posts often compared to me, never as long as mine, but always so eloquently and with meaning. In a time of everyone suffering I just couldn’t seem to square my civically aware and caring self with my culinary comedic side. So I sat, wrote, painted and cooked of course in the bubble of Hodge Podge Lodge having suffered my worst year the one prior. During the pandemic my stress was minimal compared to others with my inability to move forward in the way I wanted being my biggest obstacle. It pales in comparison what so, so many others went and are still going through…. what YOU are going through. My contribution to ease the pain has been simple: wear a mask, social distance (very tough!) and stay home most of the time. I cooked for friends, had a few porch or patio gatherings for no more than four and took time to handcraft some food and artsy gifts for folks whether they liked it or not. I was hopeful for and am now experiencing 2021 as a kinder, happier and funnier year. With that, I’m determined to get back to using this blog site as I intended.

Girl Power– The idea for my first event of significant size that I held post vaccine started to come together in March via Facebook. I had posted the very important fact that I had just ordered a boatload of Girl Scout Cookies and shared the link so others could order as well. I also shared that perhaps I’d have a GS Cookie and Wine Tasting once we were all vaccinated since I knew tastings of this sort was a “thing”. Typical Facebook banter ensued with some of my lady friends about scouting in general where I admitted in the comments and through FB Messenger that I been an excellent Brownie, an alright Junior and an absolutely terrible Cadet. We all agreed the annual cookie sale was a good thing and something worth supporting. To my delight one of my “widow” FB friends who I had not yet met in person expressed interest in attending a tasting event if I opted to have one. That got the wheels turning….. Girl Scout Cookies, Wine and Strong Widows and their Allies. Perfection! I’d finally meet my two kindred spirits that lost their husbands way too early as well and within the same window I created for my own loss. So too I would include some of my dear friends who have stuck by me since the loss of my love, one another widow herself and others who just “get” me and lived near by. One idea, one Facebook invitation crafted and sent to one dozen invitees was all it took to put on my party (planning) hat and to get to work playing.

By shear coincidence when researching appropriate wine and cookies, I found that the three Ruth Bader Ginsburg labeled wines from Teneral Cellers https://teneralcellars.com that I had acquired in honor of one of the greatest women to walk this planet would pair nicely with three different Girl Scout Cookies. The fourth and final pairing would include a wine from the Wonderful Wine Company https://wonderfulwine.com/. This conventional wine pairing consisted of one Girl Scout cookie, one wine and one RBG quote/anecdote. How perfect to put to legacy of the notorious RBG at the forefront of this one night only event!

I expected this first gathering of my very own Strong Widows and their Allies Club to be fun. What I hadn’t anticipated was the bond that was created almost immediately between a dozen women who had come together on my invitation. In some instances we didn’t know each other very well or not at all. I was the common thread among the group that consisted of two lovelies I’d never met face-to-face, a couple who I hadn’t seen for years, a few others that I had never socialized with and a smattering of new and old friends who have been there for me since my loss. The yakking was instant and within minutes connections were made between everyone.

We widows have learned how to reach deep within ourselves and pull out a strength that prior to the loss one could ever imagine. Sadly, I know now it’s similar to facing a personal health crisis but there’s one component that makes it so much more intense…..your grief will never be “cured” or lessened. That part of your life is gone forever and you are left with the memories of your former life and the reality that what you had envisioned for the rest of your life is an impossibility. By sheer strength you push on going forward with the support of only certain family members and friends. I am grateful that I have the very in best support and love from my one daughter and one son. Likewise, I have a rather large (enough for me anyway), sort of eclectic group of friends from all over who inspire me everyday to go forward and live my best life I can. I’d like to think I offer the same to many of them. Heck, I bet we all have that one power inside us, to inspire others we care about to live their best lives. I digress. On with the featured presentation…..

It’s all about the food for me-Please be aware that no one is invited to my house for just boxed cookies and tastes of wine! Homemade food and drink are always served. That’s my shtick ….aim to impress and show I care through my culinary skills. If there’s one thing I excel at is cooking for friends and family. This particular evening my very famous chicken salad was on the menu stuffed into lady-like miniature croissants. I realize there may be others out there that think their chicken salad is special and no doubt it is. My made-up recipe is hardly unique. I do put in a dash of not s?o rare curry as my not so secret ingredient, but other than that my chicken salad consists of the usual. Where I do stand out though is how I cook the chicken thanks to one Florence Lin and her first and my first purchased cookbook Florence Lin’s Chinese Regional Cookbook. https://america.cgtn.com/2018/01/25/china-cook-chef-florence-lin-obituary

I started cooking chicken for many Chinese Recipes using the White-Cut Basic Recipe that appears on the well-worn pages 50-51 in 1979. I’m not sure when I decided it was a good way to prep for chicken salad but it was years and years ago so by now it’s just part of my process. Without going into more detail, white-cut is similar to poaching except you use chicken stock instead of water and the actual cooking process only takes twenty minutes for a whole chicken and only ten for just breasts plus sitting time. In the end you have succulent, moist, flavorful chicken that’s recipe ready. The key ingredient here is a spoon! The spoon is either inserted into the cavity of a whole chicken or in between breasts in the pot before heating begins. That one spoon conducts the heat through the flesh rendering a moist finished product. Now I rarely make chicken salad any other way. My chicken salad is really great I tell y’a!

I made other stuff too. Probably the most unique was Mini Quiches with Nasturtium Leaves from my garden “Crusts”. Those were fun to make and made one or two of my sweet lady friends smile. Speaking of smiles, we were all beaming when we retired to my backyard sanctuary. Laughter and camaraderie ensued one shared story at a time. I never share photos of individuals on my blog (names neither except for my perfect dog Lily and my stupendous grandnephew Dominic) but if ever I was tempted it would be photos of these wonderful ladies who have made my life richer.

Real cooking is more about following your heart than following recipes.”
– Unknown

One idea. One gesture. One invitation. One great woman. One perfectly timed meme received in the morning when you first wake up. One heartfelt text. One phone call asking if you’re okay. One dinner/lunch date. One (or a lot) beautiful photograph shared. One thumbs up or better yet a heart. One spoon. One recipe. One Facebook message to a stranger……All these things prove the Power of One. We all have it in us to make a difference in someone’s life. You all have done it for me and gosh darn it I hope I’ve done it for you.

The Lemon Pepper Trout at Cracker Barrel is pretty good. Get the Country Platter rather then the Fancy Fixins’. No one needs three sides.Edit: Just got curbside delivery. The Trout is just that good!

Some veggies and fruits in my Misfits box are mis fitted more than others. Edit: I don’t get Misfits boxes anymore because of an awful experience of a box of veggies arriving way, way too late that ended up amounting to literally a box of garbage.

Thank goodness I can now get mini avocados. Regular size avocados are a perfect example of too much of a good thing. Edit: Still a thing with me. While right now avocados are priced low and I’m preparing for the masses again, the mini version are perfect for the single serving eater which is me 80% of the time.

Stouts and Porters should really have peanut butter, coffee or chocolate in them. Edit: Troegs has a Stout with Chocolate available at my local distributor right now….light enough to still work on a coolish evening outdoors after dark!

Vodka can be infused with practically anything but nasturtiums is still my favorite. Edit: My crop of Nasturtiums is coming along. Just this week I used the leaves to make mini quiches for a dozen or so of my strong widows and allies club.

Olives, especially green, are one of the best things to eat. Edit: Every Martini, every egg salad and every Chicken Tagine recipe should have green olives.

There is definitely a possibility of too much garlic. Edit: 40 Cloves Garlic Chicken. Trust me, 30 will be fine.

Constant Comment should be designated as the world’s best tea bag. Edit: No change here although I will offer up Lady Grey as a stellar alternative. That being said, COVID-19 lockdown opened me up to to David’s and Augusta Teas.

Speaking of tea, always bring your water to a boil first. Edit: Duh!

There are only three really, really good flavors of salt water taffy: banana, peppermint and peanut butter. A related fact is that Banana Laffy Taffy is almost perfect. Edit: No change here

Chicken thighs are much more flavorful than chicken breasts. Edit: This goes for tried and true recipes that pre COVID I would’ve used 100% breasts. Thighs add the flavor I tell y’a!

It’s a toss up which is better, Skittles or Starbursts. Edit: Only change here is that our dear Alex Lofgren lost his life in April and I’m told that the Berry flavor Skittles were his favorite so hence forth I have a bias.

Risotto is worth the wait. Edit: Clearly, yet pre and post COVID I have “cheating recipes” that work just fine.

Ham goes with Swiss just like Turkey goes with Cheddar. Edit: I’ve re-thought this during lockdown: Swiss holds up to almost any meat any sandwiches.

Most Cabot cheese varieties are lactose free. Edit: True yesterday, true today…. Cabot has rocked the lactose free world.

Almond Extract is superior to Vanilla Extract but it’s fun to make Vanilla Extract with Bourbon. Edit: No doubt. My eyes have been opened to the world of gluten free baking where almond flour rules supreme.

Speaking of Bourbon, most brown liquors are awful to drink. Edit: No obvious change here with the exception that brown liquors can enhance a rich dessert.

All creamy crab soups should have sherry in them. Same goes for mushroom soup. Edit: Again, duh???

Everything Bagel Seasoning is a thing. Edit: It is and I use it often.

Red Wine is the nectar of Gods. Edit: Weird to admit, but I drink an a lot of dry Rose now.

McDonald’s Shamrock Shakes should be available year round. Likewise, Chicken McNuggets should not be available at all. Edit: Obviously no change here. Much like DJT, Chicken McNuggets should be considered irrelevant.

Capon is a big old bird therefore it should never be eaten. Edit: A perfect place to again tout the marvelousness of chicken thighs and also provide a shout-out to duck confit.

Lorna Doones are the best packaged cookies money can buy. Edit: At the time I forgot about Vienna Fingers

Just because you’re bad at baking doesn’t make you a bad person. Edit: This has to be true or I am doomed.

Why can’t someone else always pare my butternut squash. A related thing, I wish someone called me Butternut. Edit: Thankfully I have only on two occasions pared my own butternut in the last 18 months. Grocers have risen to the call that we want our butternut already cubed. Thanks you-know-who for calling me butternut.

Charcuterie is fun to say. Hors d’œuvre is not and it’s hard to spell. Edit: another duh!

I don’t know why stewed tomatoes go with Mac and Cheese but I glad they do. Edit: Why do I love canned tomatoes of all kind so much?

A well prepared Hot Dog should be considered a gourmet food. Edit: Oh my just this week a Boarshead uncured Beef Hot Dog with fresh kraut, onion and mustard…..perfection.

Dukes isn’t the best mayonnaise to use when making chicken salad. Edit: Kraft Real Mayonnaise is.

Capers are the most underrated thing that comes in a jar. Edit: Yeah.

To be honest, I like regular yellow mustard better than Dijon. I’m not proud of that. Edit: Pride takes on all kinds of traits. I’m proud of my kids. I’m proud to be a Dem. Heck I’m proud of my resilience BUT with mustard, I’m just proud to call yellow mustard my home.

I have no Italian DNA, but my lasagne is really, really good. Edit: True statement. I made a vegetarian version around Pat’s birthday that coincided with meatless Monday…. For some reason I have a lock on lasagna making.

My best work friend and I love to spread butter on Saltine crackers. Edit: Yeah so that became a thing as if we we weren’t the first two to put butter on saltines. Seems a little fishy to me.

Nori just tastes like the ocean. Edit: Obvs no change here, nori does taste exactly like ocean water. Always has always will.

Someone should write a cookbook with recipes filled with what you can do with Cheese Curls. Edit: Maybe me!

Does anyone eat Bugles anymore? Edit: Still no clear answer.

If you eat gummi bears while drinking red wine you’ve made sangria in your mouth. Edit: Just gave a tutorial on this on Tuesday night.

Sherried Cream Mushrooms should be on everyone’s Thanksgiving table. Edit: So many duhs!

I love cottage cheese. Anyone else? No apple butter though! Edit: Savory Sundaes became a thing during the pandemic. I like to think thanks to me.

Breakfast is my least favorite meal of the day. Unless it’s Brunch, then it’s my favorite. Edit: Brunch, yum!

I wish I could cook a meal for whoever I wanted to. Edit: I love that things have opened up so my cooking guest list has also widened BUT I still need YOU on it.

Wraps are not as good as sandwiches. And they’re no better for you. Get over it. Edit: True as ever.

When Trump ate a taco salad it made me hate them. Edit: I’ve gotten over this because a good taco salad goes above and beyond what Trump stood for.

Enchiladas are the very best as long as they’re cheesy. Edit: Yes, always cheesy.

All steaks should be cooked at medium, preferably medium rare. Well done is not well done. Edit: So very many duhs!

Before a dance in high school we all ordered the fried shrimp. No one knew whether to use utensils or our fingers. I took the lead and dove in with my fingers. I’m proud of that. Edit: Now I say fingers, fingers everywhere. Utensils are overrated.

I’d rather have a hamburger than a steak. Still medium or medium rare. Edit: Forget the medium. Medium rare is where it’s at.

Clear liquors rule. Edit: With the exception of Bourbon Crème from the Tarnished Truth Distillery.

Salmon can be delicious if prepared correctly. Barramundi is more forgiving but delicious as well. Edit: Yes and by done correctly I mean Salmon must be moist and semi rare in the middle.

Shrimp can be awful if it has that weird taste. Edit: I’m told that weird taste is an additive known as “pump” in the biz.

Yellow cake with chocolate icing is the truest birthday cake there ever was. Edit: Surely no one has an argument with this.

After spending the entire summer musing about relationships and losing as opposed to musing about eating and boozing, I’m back, better, and filled with lessons learned! When you treat someone with loving kindness you should be able to expect that in return….. that’s not always the case. Feminism isn’t age specific, one-dimensional or anger driven…… if you claim to be a feminist, you should be supportive and mindful of all women. My feelings are hurt certainly not for the first time or the last and I didn’t get a proper goodbye ……. I will try never be so “cavalier” with a loved one’s feelings.

Speaking of cavalier, and in this case I mean the Cavalier Hotel, early in September I spent four glorious days at this newly revamped gem in Virginia Beach. I got several musings I must share:

The glasses: Martinis served from the Raleigh Room Bar are superb and the coupe style glass used gives the whole experience a certain elegance of a by gone era.

Becca www.beccavb.com : The more upscale restaurant at the Cavalier serves Cheddar Popovers as the bread option! After one bite of this heavenly puffy, gooey, pastry slathered in sweet cream butter I kinda forgot that I had an entrée coming. I heard one server say the dinner menu changes weekly, I certainly hope that’s not the case for the popovers.

The Hunt Room: Meeting my high school/college chum and her husband is always fun! This occasion was no different. I recommend the duck thigh… it’s succulent, just the right size and the roasted brussels sprouts served with it are divine. In addition, in my opinion the in-house distillery, the Tarnished Truth, produces a fine Vodka and my husband would vouch for the bourbon and rye.

Baladi’s http:/baladicafe.com/ : We dined with my 7 year-old grand-nephew, Dominic (most likely the only actual name you’ll ever see on this blog) and his parents at this absolutely delicious Mediterranean restaurant. Tucked away in a strip-mall, I didn’t expect much but once you enter you’re greeted with a quaint bistro feel and the food was more than delightful. I got the fish special which is prepared the same way as described on the menu just with different fishes. Our night it was Mahi-Mahi and well, it tasted as lovely as it looks. The jasmine rice was tasty as well and I just wish the Cavalier had more space in the honor fridge so I could’ve taken the leftovers. As it were I gave all that I had left to my absolutely favorite nephew who lives in the State of Virginia.

EAT Bistro http://eatbistro.net/: Our last night we made a return trip to a place that we had been to three years ago that was ironically within a short distance of the Cavalier. Eat was very good years ago, but this time it was great! I ordered one of the specials that was on the board, a Halibut dish that was wrapped in rice paper. It was superb! Likewise, my husband ordered a Veal Chop special so I can’t promise similar results but I’m pretty sure everything on the menu is just as succulent.

Some random pictures:

 

“A farewell to a good relationship is like a fine meal eaten. Although it’s over, you should be thankful for the experience and make sure the chef knows it was appreciated.”