This post has three topics: culinary, history, and literary. All that for oatmeal? You, betcha.
I love food anthropology. It’s the one thing I would have gone back to school for if I didn’t hate going to school so much.
Marty and I watched a program on YouTube that talked about what people ate at different points in time.
The guy whose show it is also covers what the rich, the poor, and the working class people ate.
We watched an episode on 18th-century breakfasts the other night. They have records of what people ate since they kept journals and wrote these things down.
Ben Franklin’s writings are most famous for his love of bread and cheese, which he lived off of when he wasn’t in other people’s company.
In the episode, the guy talked about oatmeal. It is also known as groul, water, milk groul, and porridge made with water or milk. All three classes of people ate plain oatmeal or groul.
Ah, so that’s what nasty old Scrooge was eating. I always wondered about that. Did anyone know what groul was? It sounded awful.
The literary piece is how you name a menu item. There is a way to add romance, such as calling pumpkin oatmeal pumpkin milk porridge with maple syrup.
We named our business The Vermont Spätzle Company because it was the first thing that came to mind and because the word Vermon adds romance to the name.
For example, how would the Ohio Spätzle or NY Spätzle Company sound? However, if it was The Saratoga Spätzle Company, you have the romance in the name.
As a food service director at school, I wrote the menu with the same feeling for the menu items. Such as a three-cheese focaccia melt with tomato and pesto.
Another example is calling a ham and cheese bagel melt a cowboy bagel with ham, cheddar, and BBQ sauce. See?
The culinary part is simple. It is pumpkin, oatmeal, toasted nuts, warm spices such as cinnamon and nutmeg, maple syrup, brown sugar, salt, milk, and water.
The rest is up to you and your taste or a recipe you found. I read a few recipes to know the quantities, then did my own thing. It turned out exactly how I wanted it to.
This would be on the menu throughout the fall season, along with Apple Cider porridge topped with diced apple, toasted nuts, and cinnamon sugar in my pretend restaurant or cafe.
Those menu items scream autumn, especially here in VT. They would be a home run, unlike just writing just oatmeal.
Here are some recipes to try: Pumpkin Oatmeal by Well Plated and another recipe from Del’s cooking twist.
I’m in a hurry to publish this piece; please excuse the grammar. Have a great day!
Soon after my encounter with Turtle, I wasn’t expecting to journey again so soon. The veil to the other side gets thinner this time of the year, so it shouldn’t have surprised me.
Lately, after all my years of Shamanic Journeying, I have gone to new places, which frightens me when it happens.
I was scared shitless when I was led through a dark forest where Wolf was waiting for me. I was even more frightened when he started stalking me. So I ran.
This journey led me to another dark place. I was walking into pitch-black darkness. I was terrified. I wasn’t sure if I was in the middle or the lower world; I didn’t know how I even got there.
I stopped, trying to understand where I was and why. I telepathically heard a voice say, “Take my hand.” Um, no, thank you.
I was frightened to take the hand and didn’t. My mind was racing about what to do. Why wasn’t this a happy journey? Why was I in the place?
I kept hearing over and over, “Trust me, take my hand.” I was afraid to, but then I got the courage to do so.
As soon as I reached out and grabbed that hand, I was back to the loveseat in our back room. I understood what that journey meant.
In addition to overcoming my worrying and anxiety, I forgot about depression, which I have been battling significantly since my lung issues began.
When I think I’m climbing out of deep, dark depression, I am shoved back down the rabbit hole.
The night before this journey, I finally called a dear close friend of mine who moved to Washington state close to five years ago.
She and I were very close. She was about 15 years older than me and a great source of answers to many questions I had as a woman.
I never had someone I could confide in before this way. She explained a woman’s middle-life crisis and how I wasn’t alone in things I felt about this and that.
She texted me a few times asking if I was ok. She worried about me since I never posted anything about me on my Facebook page. No news is good news.
She said the stuff I have been sharing on my page is somewhat cryptic, and she was worried. I finally called her back.
Kaaron is someone I should have called months ago, but answering questions about my lung disease is very depressing to discuss with people.
That’s when she said, “Give it to me.” I started talking and talking about my physical and mental health issues. Everything just poured out of me.
She knew exactly what to say after she listened to everything I said. Kaaron was my stand-in mother for years since my mother, Eileen, was not that kind of mother or person.
In a very assuring, quiet tone, she said what I’d been waiting for someone who knew me to say.
I mentioned how I pretended to “get over” my lung disease prognosis and move on. She said, “Sweetheart, you don’t have to get over anything. Why would you think that?”
I told her because it made people close to me feel better, and I knew people were sick of me wanting to talk about it.
In her best Karron fashion, she said, “Well fuck everybody else. This is not something you get over.” Finally, those magic words filled with love and experience.
I cried and told her I felt like I was swimming in a dark sea alone. She said that’s because I was. She was right, I was.
She told me this was how she felt when her oldest son ended his own life 12 years ago. People thought she should get over it; she swam in her own dark sea alone.
I thanked her and told her I wanted to keep in touch because I missed her; she made me feel better about how I was handling my situation and to honor my feelings and not everyone else’s.
I am crying while writing this because that phone call meant so much to me. I am so grateful to have her in my life, even if she is across the country from me.
After I hung up, Marty asked if I was ok. I told him precisely what Kaaron told me. She was the only one who said what I’d been desperately waiting to hear.
The next day, I had that metaphoric journey. It took me a while to realize that the voice that told me to take their hand and to trust them was either Jesus or God. It freaked me out.
I still feel like I am still swimming in a dark sea alone, but I know a hand is always ready to grab mine when needed.
Talk about fucked up, right? I haven’t shared this with anyone because it’s weird to casually mention this type of shit without people thinking I am totally off my nut.
On my blog, I promised myself and my readers to be honest, genuine, and authentic, which is not easy. I feel like these journeys are necessary to honor and talk about.
These posts are difficult to write and even harder when I lose readers because of them.
I never said this journey would be easy, but I seem to be progressing slowly and steadily regarding a fraction of my life’s lessons.
Thanks for reading and even more for sticking around. 🖤
My crystal and gemstone turtle collection. They were freshly charged during the full moon.
I must be a slow learner regarding my path on this journey in this lifetime. My spirit guides and power animals are probably sick and tired of trying to get this lesson across.
I have different power animals for different lessons. Sometimes, they all try to get the same lesson through my thick head. Like this one.
Turtle is my primary or constant power animal. In my “letting go of worrying” lesson, Hawk and Wolf recently tried. I understood what they were saying, but being able to let go of my constant worrying is something else.
A few years ago, I learned about giving your worries to God or the universe. I’ve posted that at bedtime when my worries flood my mind, I would tie a balloon string to each of them and watch them float away.
While this has helped a lot over the last ten years, I now find myself back to giving away each of my worries a few times a day. I thought I had this; it turns out I don’t. I was a bundle of anxiety that was getting out of control again.
It took a visit with Turtle on Thursday afternoon while I was meditating to learn another piece of this lesson. I always thought I had Turtle as a spirit animal because I was always fast and on the go. This was true, or so I thought.
What I learned the other day wasn’t about how physically fast I was but how fast my thoughts and worries were. Hmmm? 🤔
Turtle is always gentle and friendly with me. He may not look like a creature giving you the warm fuzzies, but his personality does. Then this happened.
Turtle sternly told me I was NOT living in the now, even though I thought I did sometimes. Not at all. I must say to you, I was surprised by his frankness; Hawk must be rubbing off on him.
I asked him why in a defensive way. It’s what I do when I know I will be proved wrong. He was more than ready to do so. My ears were wide open for this lesson.
He started by saying I’ve come a long way in this life experience, but I still didn’t have the not worrying thing down yet, by any stretch of the imagination. OK, now what?
He said in a now gentle voice, “By giving away your worries one by one, you aren’t able to live in the now.” It started to make sense at that point. Listing off my worries numerous times of the day was the opposite of living in the now.
He continued by telling me my worries are about past and future things that I fear. We all do that, don’t we, even if we don’t talk about it?
To live in the now, I need to give whatever worry I have at that very moment. For example, in the waiting room of a doctor’s office, I can give away my concern about the appointment and the outcome, not all week or month like I was doing.
This made perfect sense to me now. A lightbulb went off in my head; Turtle was correct on all levels! I’ve been able to convert to this more straightforward than I imagined. Here is what is working for me.
I can wish myself and my family to be safe and get a good night’s sleep at bedtime. Period. Nothing else. I can disregard any other thoughts by saying to myself, no!
This is true during the daytime as well. When worrying thoughts enter my head, I focus on what I am doing at that very moment, like yesterday when I was washing the livingroom windows and window treatments.
These two stared at me most of the time I was cleaning. 😂
I focused on how clean the windows were and how fresh and clean the curtains smelled. While prepping and cooking dinner last night, I focused on the knifework, smell, and taste. I didn’t let any negative thoughts take up any head space.
If you are a worrier like me, this may be something for you, or everyone, to take a hard look at. It takes a lot of training, but I am slowly getting it. I am saying no often, but it’s getting easier.
I know I may not be ready for another lesson until I learn this one. I feel less anxious and calmer by practicing this new way of thinking. I can do this, especially for my health’s sake.
Of course, you can plan, make reservations, and have an agenda or goals for yourself in the future; you just aren’t worrying about it all week or month. This is a massive thing for me; whenever I added something to my planner, I started worrying about it.
I hope this is something for you worriers to think about and try. It is truly working for me. I know that another part of my spiritual journey is to teach people what I learn and share it with them.
Hi! I am still here guys just busy during Oktoberfest season and filling orders.
Fall is here and I am enjoying the cooler temps but holy shit, this has been the worst fall allergy season in our area!
A summer of rain and hot humid weather made for a breeding ground of mold and bacteria.
As the leaves are falling, so is all of that nasty shit. 🤧
Fall is also a time when the veil to the other side gets thinner. I’ve been able to journey easily and have learned a few new things to help me on my journey.
I can’t wait to tell you about them, I am sure they will help anyone seeking to calm their mind and worries.
Gotta run, it time to make the spätzle. I’ll catch up with you again very soon!
I’ve lived in the Northeast my entire life, with four definitive seasons. I’ve always loved fall and got married on the sweetest day of the year, the third Saturday in October.
Last week, I felt it coming, and so did Klaus. We both entered grizzly mode this week, always hungry and tired no matter what we did. I have been saying this for decades.
Think about September, the month when we begin to prepare ourselves for winter. People crave pumpkin spice, fuzzy boots, flannel shirts and hoodies, warm, cozy blankets, harvest decor, and warming soup bowls.
I’m guilty of all of it. I got out my mini pumpkins and a small amount of Halloween decor and carefully placed them around the house.
This is our body telling us to prepare for winter, not because we see so much fall shit in every store we go in.
You begin to see comfort food recipes and photos on magazine covers near the checkout areas in grocery stores—those clever bastards.
I am guilty of loving all those things in September; I feel it inside, not because Amazon, TJ Maxx, or Better Homes and Garden magazines convinced me.
The Danish and Norwegian people have been living the Hygge way; it’s the way they can make it through a long, dark, and cold winter.
New Year’s Eve dinner last year at Martin’s place. How beautiful it looked, very Hygge.
The togetherness part of Hygge, I feel as well. Last week, I invited our friends to come for an Oktoberfest dinner party. I need to see my friends not only because I love to entertain, I need to.
In the invitation, I said I wanted to get everyone together to have cocktails or wine while eating some delicious, seasonal food made with love.
Right away, I got texts from our friends telling me they could come. Menu planning started before the invite, but now it was full steam ahead. I already have my shopping list ready. Yay!
Many people think all this fall and winter shit is ridiculous, but say that to any women at Home Goods, they will flatten you instantly, screaming, “Get the hell out of here!”
Do whatever makes you and your family feel warm and cozy—buying everyone new slippers or matching pajamas for Christmas or making Hygge baskets as gifts with items like tea, socks, a book, knitting needles and yarn, hot chocolate. You get it.
I love fall and winter candles, which make me feel the warm fuzzies. I am a person who enjoys good smells; Sam is the same way.
I was bummed that I can no longer burn any old seasonal candles. Their smell makes me cough my head off and gives me a headache. This never happened until my lung issues started.
Candles made with essential oils, as I use in my diffuser, are okay, and they are better for our home environment and my health.
I ordered a couple of fall-scented candles from Mrs. Meyers; winter scents are not available yet. Seasonal scents of candles, soaps, and cleaning products are only available for a limited time. I can’t wait until Iowa Pine is out, my favorite.
I’ve started to crave comfort food and have been freezing servings for two when I make our dinners now. Perfect to pull out of the freezer for quick and easy winter dinners. I feel like a squirrel storing acorns for the winter.
Right now, I’m drinking tea while wearing my fuzzy blush pink robe with a fuzzy blanket on my legs; Nelly is curled up beside me. It’s 44 degrees outside this morning. Hygge.
We eat by candlelight on many nights; I burn scentless pillars all year, but now, I want them in every room since it gets dark so much earlier. The warm glow is so cozy. Hygge.
I am meal planning, which I do on Sundays, choosing mostly cozy and comforting food. I’m eating oatmeal for breakfast since I am craving it big time. Hygge
I’ve picked up my Kindle again and started looking for new books to read this winter. Hygge.
I’ve switched back to two fingers of bourbon as a nightcap and want old-fashioned cocktails instead of margaritas and gin & tonics. Hygge.
I want to bake pumpkin bread, popovers, and scones. I don’t enjoy baking as much as cooking, but there is something about this time of year and the urge to bake. I love the smells from baking when it fills the home. Hygge.
I moved my flannelly-type shirts, sweaters, hoodies, and jeans front and center, tucking my shorts and tank tops behind them. I organized my scarves, hats, and gloves. Hygge.
Before 2017, when Hygge became an international hit, it was an instinctive thing we had been doing all along, just like the Danish and Norwegian people.
Sauerbraten meatballs, buttered spätzle, and maple glazed carrots.
Our presence on social media for our business was practically non-existent this year until a month ago. Depression makes you do many things, like not wanting or caring to do anything. This was me.
When I finally pulled my head out of my ass, I apologized to our followers on Facebook and Instagram for the lack of posts. Then, I got posting like I used to. People love it when we post things on our pages.
Whenever we speak to customers, especially during Oktoberfest season or around the holidays, they tell us how much they love sauerbraten but don’t want to make it.
We tell our customers about sauerbraten meatballs and suggest looking online for a recipe because there are tons of them. What a lame thing to do as a cook and recipe writer. There is no excuse except laziness or lack of motivation on my part. Boo.
Traditional sauerbraten takes three days or so to marinate a beef roast in red wine, vinegar, and spices. Then, it is braised for hours. Finally, a gravy is made.
My recipe for sauerbraten meatballs takes about an hour from start to finish. Now, whenever you have a hankering for sauerbraten, you can make it that same day without all the muss and fuss.
We first heard about sauerbraten meatballs about three years ago. I searched a ton of sauerbraten meatball recipes and didn’t like them. Notice how this always happens?
The problem is that home cooks sometimes write the recipes, and other bloggers copy and paste the same recipe using the same photos. Oh, how I despise that.
I read some recipes from Betty Crocker and other trustworthy sites and combined a little of this and a little of that. I made the meatballs, and they were meh at best.
I decided to try again just in time for Oktoberfest. This time, I went to an authentic sauerbraten recipe and remembered the red wine in the marinade. I have a great palate and the ability to duplicate recipes by taste. That’s how I came up with my sauerbraten meatballs on Saturday.
I tested my recipe and made minor tweaks. I knew exactly what I wanted them to taste like, and finally, I was satisfied. We had them for dinner that night, and they were right on the money and delicious.
My meatballs had the flavor of real sauerbraten, unlike the other recipes that were more like sweet and sour meatballs with a hint of spices.
I typed up my recipe and emailed it to Marty with a photo. He will print and laminate a copy for our farmers market table and put it on our website.
I have a few delicious original Oktoberfest recipes I will share with our customers over the next couple of weeks. I am super inspired to write recipes for our business again, even if they aren’t spätzle recipes but sides and mains.
Next up, my red cabbage recipe, which I served to a bunch of Germans from Germany at an LGB train meet at our house. I’ll tell you about it next week.
Below is my recipe for sauerbraten meatballs in case anyone wants to make them this fall or over the holidays, which is another popular time for people to have sauerbraten.
Guten Appetite! 🇩🇪
Sauerbraten Meatballs
Ingredients
Meatballs
1 1/2 lbs ground beef or meatloaf mix 3/4 cup dried breadcrumbs 2 Tbsp dried onion flakes 1/2 cup milk 1 egg 1 tsp kosher salt 1/4 tsp black pepper 1/4 tsp ground cloves 1/4 tsp ground allspice 1/4 tsp ground ginger 2 Tbsp oil
Gravy
1/4 cup flour or 2 Tbsp potato starch 2 cups beef broth or stock 1/2 cup apple cider vinegar 1/2 red wine 1/2 cup firmly packed brown sugar 1 bay leaf 3/4 Tbsp ground ginger 1/8 tsp ground cloves 1/8 tsp allspice 1/8 tsp black pepper Kosher salt and pepper to taste.
Directions
In a medium-sized bowl, mix all ingredients thoroughly with your hands. Shape into small meatballs.
Heat canola oil in a large cast iron skillet or nonstick pan. Add a few meatballs at a time to the hot pan. Be careful not to overcrowd the pan. Brown the meatballs on all sides and remove them from the pan.
After removing the meatballs from the pan, sprinkle flour or potato starch over the drippings. Whisk flour or potato starch into the pan drippings, creating a roux. Add a tbsp of butter or canola oil if there aren’t enough pan drippings to make a roux.
Add the beef broth, apple cider vinegar, and red wine to a large measuring cup or bowl. Stir to combine. Whisk the ground ginger, cloves, and allspice into the roux. Cook until the roux is bubbling.
Whisking briskly, add the beef broth, apple cider vinegar, and red wine mixture to the roux. Whisk until smooth, getting rid of any lumps.
Add the brown sugar, black pepper, and bay leaf. Cook until the gravy thickens. Taste and adjust the seasoning, adding kosher salt & pepper to taste. Use water or beef broth if the gravy is too thick, 1 Tbsp at a time.
Add the meatballs to the gravy and stir to coat the meatballs thoroughly. On low heat, cook the meatballs for 30 minutes in the gravy, stirring often and gently. Add water or beef broth 1 Tbsp at a time if the gravy becomes too thick.
Remove from pan. Serve with buttered spätzle, noodles, or mashed potatoes.
Enjoy!
Serves 4-6
*** please note in gravy it is 3/4 Tbsp not cup. I edited the recipe. Thanks Dianne. 🤦🏻♀️
I am trying my hardest to give away all my worries to God or the universe if that’s what you believe in.
Giving my worries away frees my mind, and I can live in the moment and be a happier person.
Worrying gets in the way of the Buddhist’s way of thinking: to live in the moment. Easier said than done.
I know I can say, “I give all my worries away,” but listing them one by one helps me let each one go, like balloons.
One day, I reached enlightenment when I was nine years old. This was just before my world turned upside down when my mother turned on me.
I may have told this story before, but I’ll tell it again. I was sitting in religion class at my Catholic school. It was in the afternoon, and it was raining outside.
Our third-grade desks formed a letter U with Sister Cornelia’s desk in the opening of the U. I remember every detail down to who I was sitting next to.
Sister was droning on about something and loving God. I focused on the word love in my head. I had a gentle gaze.
That’s when I felt it. During that moment, I was all-knowing of everything, and I felt so much love. It was the most incredible feeling I’ve ever experienced.
People strive for enlightenment their whole lives. I was an innocent child without a worry in the world and came upon it without trying.
When I returned to reality, I had no idea how long that feeling of enlightenment lasted.
I never told a soul about my experience until exploring my spiritual gifts a few years ago.
So now about the wolf piece of this post, I don’t get to pick and choose when I can journey; most times, I can’t.
Whenever I do get to journey, it’s usually to the lower world, and there is always a power animal waiting for me to give me a message.
The message is always right. Different animals have different messages. My main lifetime power animal is still turtle.
On Tuesday afternoon, while meditating, I saw that familiar portal to the other worlds. Even in non-ordinary time, I get excited every time it happens.
It took me to a different place in the lower world, a place I had never been before, or so I thought.
A powerful force pulled me to a path heading into a dark and scary forest. Even in journeys, I was like, “Oh shit, shit, shit.” I knew what I was in for.
I walked further into the forest; it kept getting darker. I stopped suddenly because I felt something staring at me.
I was afraid to look to my left, but I did. I saw a pair of eyes squinting at me. I didn’t move until the animal began stalking me.
It was a wolf, and I started running as fast as possible. He was right on my heels until I came to a break in the forest.
I knew this place. The wolf walked ahead of me and sat down next to a rock. A rock I sat on in another life.
I like looked out at the large lake which was very peaceful, and I knew it was loaded with fish. I sat beside the wolf and asked, “So what’s up?”
His face was gentle now, but he said nothing except I am here as a message, and with that, I was back in ordinary time.
The funny thing about me having Wolf as my power animal is I’ve always resonated with wolves and the moon.
I’ve had a strong urge to howl at the moon for as long as I can remember. When I do howl at a full moon, I’m almost always alone but have howled with other crazy people.
I’ve told many people I feel like a werewolf during the full moon, getting so hyped up and not being able to sleep before and after the full moon.
I love to stare at the moon in all its phases, it’s so beautiful.
Back to my journey, I am always bewildered by a journey until I do some investigating. I looked up, having a wolf for a power animal.
I read through what it said quickly; then it came to wanting freedom. At first, I didn’t understand.
I read another site’s meaning of wolf energy, and that’s when I got the message that was right on the money.
I want freedom from worrying about money, finances, our business, my sons, my health, and Marty’s.
Will I ever reap any harvest in this lifetime or continue to work like a dog for the rest of my life?
I want freedom to take time for myself and time with Marty. Then I got back to thinking about the Buddhist monks reaching or trying to reach enlightenment.
Buddhist monks have very little to no worries. They have a free place to live and healthy food to eat. They don’t punch a clock but do chores around the monastery.
They aren’t judged or put down for their work. They don’t have anyone else to be responsible for.
They don’t have bills, a government, and a healthcare system.
They don’t live in fear of war or have inflation, which is a huge problem for so many people right now, us included.
They aren’t living in a shit show of a world like we are.
They have themselves, yet at nine, I achieved what they have dedicated their lives to.
My message from Wolf is a powerful one that made me stop and think. I’m still figuring out how to use his message daily.
If you haven’t read my blog posts about “my gifts” and are interested in what I am talking about, you can go to the search area and type in my gifts.
Thanks again for being on my journey with me. Happy Friday, guys.
Two weeks ago, Marty said the nicest thing that meant the world to me. We’ve been together since 1985; 38 years later, he still gives me the butterflies and surprises me with the little things in life.
If you know anything about me, I don’t sugarcoat things, to say our relationship is all sunshine and roses; it’s not. It’s a marriage.
Sometimes, I want to hit him over the head with a frying pan or wring his neck, but we always talk it out and make up a couple of hours later.
We have never gone to bed mad at each other. It’s a lot of give and take, the fine art of compromising.
You can’t throw in the towel, folks, when things get tough; that’s the for better or for worse part of most wedding vows. Marriage is work. Period.
A toast to us.
When couples stand before a priest, rabbi, justice of the peace, or ordained minister, they say those words but have no idea what they are in for down the road. It is all sunshine and roses at that moment, so enjoy it.
For the last 28 years, it’s been up to me to figure out what in fucks name to make for breakfast, lunch, and dinner. It is not an easy task that is daunting and never-ending. It was even more challenging when the boys were growing up.
One hot night, when I was exhausted and didn’t feel like cooking, Marty said, “It shouldn’t always be your job to figure out what to make for dinner.” What??? Did I hear right?
After he uttered those words, I could imagine a choir of angels singing like in a TV commercial. I was so stunned and happy. I ran over, kissed him on the cheek, and hugged him. This is a game-changer, people!
Last week, when I came home exhausted from a long day of work and dance classes, Marty had dinner and a caffeine-free rum and coke with a lemon wedge waiting for me. It was so good, and I didn’t have to make it!
This was such a sweet thing, and I appreciated it. Until now, I would come home, drag in groceries, put them away, and then reheat something I made after production before I left for Bennington.
When I didn’t have time to make something ahead, I would whip something together; those nights, we didn’t eat until after 9 pm.
Tuesday night, we discussed what we could have on dance night. We decided on cubano sandwiches made from leftover pork and leftover hot-crash potatoes.
Look at Nelly in the bottom right corner. I am so thrilled relaxing with my cocktail. ❤️
When I got home last night, Marty had everything ready to make the sandwiches, the flattop grill was hot, and a rum and coke waiting for me. 🤗
I watched him make our cubano sandwiches while sipping my drink and telling him about my day. We were done eating at 9 pm. How wonderful! Honestly, it’s so enjoyable now when I get home late from dance.
Marty may not know how happy this makes me. We are business partners; now I feel like we are swans, life partners, sharing responsibilities at home, like we do at work.
One of my favorite photos of us was taken by my sister Jennifer.
Marriage is ever-evolving; we are in it for the long haul, for better or for worse, through good times and bad.
We’ve had our share of both and are always there for each other; we are very blessed, indeed. 💞
Last year, I wrote a blog post titled Lazy Man’s Lobster. Our friend Martin, who is a professional chef turned private chef, gave me lobsters that were leftovers from a dinner party he cooked for his employer.
He said the lobsters were on their last legs, and I needed to cook them that day, which I did, and boy, were they good!
This morning, Martin called me and told me he was giving me leftover parts of a whole beef filet; he wouldn’t use it, and it would rot in his fridge. I quickly said, OK!
Martin walked over from across the street and told me it needed to be cleaned. I never cleaned a beef filet before, but I had no doubt I could do it. I’ve been practicing butchering all sorts of proteins for a couple of years.
Later in the day, I began cleaning the filet. I knew Martin used the center portion of the filet, which makes for uniform steaks. He didn’t use the “head or tail,” which was what I was left with.
This is what a whole beef filet looks like. I got both the end pieces.
I removed all the fat and connective tissue, then I put what I ended up with into four piles; garbage, dog food for Klaus, three small bright red filet mignon, and the small bits of bright red trimmings.
I tied the three filet mignon steaks with butcher twine so they formed a perfect circle. The pieces were about and inch and a half thick. I patted them dry, seasoned them with salt, and put them on a cooling rack uncovered in the fridge.
This is not my photo; it’s a Pinterest image, but this is exactly what my steaks looked like.
This technique dries the beef so you can get a great sear on your meat. It really works! The steaks sat in the fridge for around five hours.
Next, I started a pot of stew for Klaus because it was a shame to get rid of the meat that turned slightly gray since last night. I seared the beef pieces and added baby carrots and celery to the pot. I added dried rosemary, thyme, and water. I let it braise for 3 hours.
I minced the small bits of beef, threw it in a bowl, and got into the fridge immediately. I knew I wanted to make French classic beef tartar; I’ve had beef tartar at a German Fest at the Garden State Art Center when I was a kid, but never made it before or had a classic French tartar.
Since I only had a small amount of minced beef, I had to improvise the ingredients I found in one of my French cookbooks. After I made the egg mixture, I put it into the refrigerator with the minced beef.
I would be mixing the tartar à Ia menuet, which means at the last minute in French. I got out a cookie round that I would use to form the tartar on our plates.
I decided to make a small French bistro salad with a simple classic vinaigrette. I made the vinaigrette in a small jar and put it aside. I tore bits of romaine lettuce and put them into a bowl, popped it into the fridge, and quick-pickled a little red onion. I would assemble at serving.
I thought about what I wanted to top the filet mignon with, which isn’t as flavorful as other steaks but tender as hell. Chefs usually top with one of the French mother sauces or compound butter.
I was craving bearnaise sauce, but I had the brilliant idea of making a bearnaise compound butter. When I tasted the bearnaise butter, I said out loud, well, holy shit, it does taste like bearnaise sauce!
I was tickled pink since bearnaise is a pain in the ass to make, and now I didn’t have to make one but will get the same flavor.
The other day, I picked up a package of parsnips. Martin made parsnip puree as a side for his dinner one night; it was my best bite of 2019. I’ve duplicated his recipe many times, which he finds flattering but always says, “fuck you, Julz,” whenever I tell him I made it. 😂
For the parsnip puree, I cut the parsnips into small pieces. I add them to a saucepan with two crushed cloves of garlic, a knob of butter, and milk to almost cover the parsnips and finish with a touch of cream.
I brought them to a slow simmer and covered them. I let them simmer for twenty minutes or so. After my timer went off, I poked them with a fork to check for tenderness. I moved them off the heat and put the lid back on, setting it aside.
I put the parsnips and liquid into a food processor. I let it process for five minutes. I tested the puree for a velvety smooth texture. I tasted and adjusted the seasoning. I put the puree back into the pot and kept it warm.
Just looking at what I wrote, I know some of you are thinking what a whack job I am, spending my only day off in the kitchen. Experimenting and making dishes for the first time is a learning experience.
Prepping and cooking are my zen. I love to cook elegant and delicious meals, even if it is only for Marty and myself. The more I cook, the better I get at it.
I mixed the beef tartar and plated it. I quickly dressed the lettuce and thinly sliced pickled red onion and vinaigrette. I tossed it with my hand and tasted it for seasoning; I added salt and pepper and placed it next to the tartar on the plate.
I served this as a first course. My plate looked stunning. I realized this was the first photo I took. I was annoyed with myself for not taking photos of prepping the beef. I know why I didn’t; I would have to wash my hands over and over to pick up my iPhone.
This course was something right out of a Paris or French bistro. I wouldn’t change a thing. The tartar was tender and very flavorful; the vinaigrette and the pickled red onion did their job by cutting through the richness of the tartar, making it a well-balanced dish.
Now comes the moment of truth, cooking the filet mignons a perfect rare. I knew if I went past the internal temperature of 120 degrees, they would be overcooked. Meat continues to cook while it rests, raising the temperature as high as 5-7 more degrees.
I did not want to fuck these babies up. I reminded myself I’ve cooked steaks perfectly for years; why would today be any different because it’s an expensive cut of beef?
I got my blue steel pan as hot as possible with the flame on high. I salted and peppered the steaks; then, I added a swirl of canola oil. I added the steaks, pressing them down to make good contact with the pan. This creates a maillard reaction or a beautiful crust.
A Pinterest image that looked like my steaks.
I waited 2-3 minutes and checked the sear on the meat; it was perfect. I flipped them over and seared the other side for another 2 minutes. I seared the sides of the steaks and checked the temperature.
Yikes, they were at 120 degrees. I got them out of the pan quickly and let them rest. Shit, it’s a good thing I checked the temp when I did. I hate overcooked beef, especially ones that should be rare/medium rare, according to French chefs.
I set the steaks on a plate and added the compound butter to the still-hot pan. I twirled the pan, melting the butter. I began to smell the vinegar, shallots, and finally, tarragon. I was drooling; it smelled so wonderful.
We usually eat our steaks medium rare, but for filet mignon, we like them done rare. They were not RAW like Gordon Ramsey screams at chefs.
I plated the filet mignon, then I drizzled some of the melted bearnaise butter on top. I added a dollop of parsnip puree, and viola! Dinner was served.
Our dinner was incredibly delicious; the steak melted in your mouth, it was so tender, and the parsnips? They were sexy af; so smooth and velvety.
I was very pleased with what I created. I love cooking familiar comfort food, but teaching myself to cook fine dining dishes without a recipe is a big accomplishment for me. I added another two notches to my cooking apron yesterday. 🤗