Author: Julz

I’ve been missing in action for a couple of days; my sister Jennifer was visiting from NJ. Whenever I have company, I spend time with them and try not to use my phone or laptop. Jen arrived Monday evening driving up after work; she’s a pediatric dentist. She’s super smart, lol. 

We had a late dinner of french onion soup and a roasted carrot salad with maple, balsamic dressing. We ended up having dinner for two because Marty and Sam were out in a rescue squad call. Two back-to-back calls; these poor guys ate their dinner after midnite. What made me feel even worse was that they were both starving before their first call. 

Marty and I made a lot of spätzle on Monday with the hopes of not working in the production kitchen during Jen’s visit, but the wholesale orders were pouring in, which is a blessing, so we told Jennifer she would be working with us. She didn’t mind at all. 

Marty and I are the entire Vermont Spätzle Company, but it was easy to find something for Jen to help with. As a pediatric dentist, she was meticulous when weighing and measuring spätzle then packing the spätzle into our 12 oz retail-sized packages. 

I told her to pack work clothes just in case we needed to work; she was so cute when she came down the stairs with her scrubs on. 

The three of us were able to bang out production with ease which left the rest of the day free. We ate, hung out, watched movies, laughed a lot, and had another late dinner. 

I made jerk pork tenderloin on the grill with candied curried sweet potatoes and grilled pineapple. Jen brought the pineapple and talked me through how she makes it. It is finished with chili-lime seasoning which gave it a kick, and the lime cut through the sweetness. The grilled pineapple was delicious; I will definitely be making this again! I didn’t take any photos since it was an unattractive tone on tone meal: Delicious, but nothing great to look at. 

It was a short visit since she left at noon yesterday. We made an early lunch before she left; we made Thai panang chicken curry with rice noodles. It was best she left when she did to avoid downstate traffic, and we had a severe thunderstorm around 3 pm. The storm was even worse in the Albany area, so I’m thankful she wasn’t driving through there then.

It feels natural for Jennifer to help me in the kitchen; I always insist that no one helps me. I had her prep the vegetables for the curry. When I looked at her, she was standing in my exact prepping spot with Klaus right at her feet, hoping for something to fall off the workbench. I saw myself when I looked at them. Standing the same way, she’s just a foot taller than me with a ponytail and glasses like mine. Lol! 

Her knife cuts were perfect and exact then I showed her how I make my Thai curries. I make mine very traditional; no fusion ingredients. A few simple ingredients are all it takes. I’ll have to post one of the Thai recipes that we made in my cooking class.

Marty and I had to head back into the production kitchen after she left to squeeze in a couple more batches of spätzle. Marty needed it to make 3 deliveries in the afternoon when I went to bellydance class. 

We had a great time. It’s hard to believe Jennifer, and I have only known each other for a little over two years. It feels like we’ve always known each other. She will be back in a couple of weeks for another very short visit with her kids Sofia & Julian; to make up for our botched Fourth of July celebration.

We want to try to fit in a bunch of things in only 24 hours, including tubing down the Battenkill River and a gondola ride up Stratton Mountain. Hopefully, Mother Nature will be kind to us and bless us with nice weather. 🙏🏼

Last night I was scrolling through my Facebook newsfeed, and when I say scrolling, that’s what I do, but fast. I like to see what my friends are up to and look at recipes. I scroll quickly, avoiding controversial posts, animals that have been neglected or worse, and other nonsense. 

I saw this heartbreaking video that the actress Valerie Bertinelli made. It reminded me of myself, especially the day someone asked me when I was due. I think my exact words were, “That ship pulled out of the port a long time ago.” I left out the “go fuck yourself” because I was at work. 

People who hide behind computers and spew out hateful comments about someone else’s weight are the worst kind of body-shaming scumbag cowards. I wonder if Mrs. Moto, I think that was her name, would say it to Valerie’s face? 

Valerie Bertinelli was a kid when she was on the 70s tv show “One day at a time.” She was a spokesperson for a weight loss product and got very thin, but put it back on as I’ve done. I’ve been up and down ever since my 30s. 

The photos of my thin, in great shape days, were taken in 2011, a year before I went through and finished menopause. I haven’t been able to look like this again. It’s sad for me to look at those photos of myself. I’m like, “Damn Julz, you looked good!”

Currently, Ms. Bertinelli is on the Food Network, is an excellent cook, has a great palate, and a baker. She just wrote a cookbook, if I recall correctly. Her ex-husband Eddie Van Halen died not too long ago, which makes comments like this even meaner and harder to take.

Why on earth do people think they have the right to body same another person? It’s none of their damn business, and it is extremely damaging and hurtful. Body shaming goes for people who are too thin, short, or tall. People don’t think of those.

Below is the Facebook link to Ms. Bertinelli’s video. It made me cry, and I watched it several times. I actually commented on a famous person’s page, knowing she will never see it, but maybe someone else will going through the same thing. 

I told Valerie I was there with her and wrote a painful blog post last month about it. I added the link to the “This is me” post. I just saw that someone liked my comment. Out of 14,000 comments, one of my Bellydance friends, Cherish, loved it. ❤️ 

If you haven’t read the “This is me” blog post here is the link:

Please think twice I just want to tell those busybody Budzinski’s. When we want your opinion, we will ask for it, simple as that. 

Link to video:

https://fb.watch/v/5QAnLJDdd/

Our Bellydance group has had an annual dinner for the last 12+ years. Even though we spend a couple of hours a week together, we dance, we never socialize during that time. 

Back in the day, we went to Williamstown, MA, for Thai food every year. For the last few years, we have tried to support local businesses and ate in Bennington. 

Last year during the pandemic, we didn’t see each other since March, but we met at the end of June in Kathleen’s backyard for a potluck annual dinner. We all sat with our lawn chairs socially distances apart. I always take annual dinner selfies, but last year, I didn’t even bother. I guess I didn’t want any reminders of how bad life sucked at that time.

This year we decided to continue with the potluck dinner idea. Emily offered to host this year’s annual dinner; she and her husband just purchased a beautiful new home with plenty of room for entertaining. Yay!

It’s always nice to have the chance to sit and chat and not be rushing in or out like at dance class. We get to talk about lots of different topics and enjoy some delicious food as well. 

Last night’s potluck was an assortment of delicious food. Each person takes a dinner course, so we don’t end up with just salads or desserts. Marty and I have been at events where everyone brought pepperoni and cheese plates. How disappointing!

Kat made a wonderful curried carrot salad; Maria made a gorgeous fruit salad, Trish put together an impressive cheese plate, Kathleen brought yummy and flavorful deviled eggs. Callie mixed up a summery cocktail with lots of fresh mint. I made my eggplant parm stackers, and Emily doubled up and made an incredible platter of sushi plus brownies with ice cream for dessert. Everything was yummy! 😋

It was such a mix of different flavors, textures, and different nationalities. Even though they were all so different, they worked together for a perfect summer potluck dinner. 

At the beginning of the night, I took photos of the table with everyone’s food but forgot to take one of Emily’s beautiful sushi and my eggplant parm. The sushi came out at the last minute before we ate to stay as cold as possible. We saved the eggplant parm as the hot entree, so I forgot to take a finished dish photo when I served it. I did take ones at home while I was assembling the stackers. I also forgot to pull the parmesan cheese that I brought out of my purse and finish it with freshly chiffonaded basil. 🤦🏻‍♀️🤷🏻‍♀️

Our annual dinners have gotten quieter and tamer over the years. We used to be pretty loud when there were up to 12 or more of us at the Thai restaurant. Every year someone different would reveal something no one knew; Callie was the first one to start this tradition with the news of her first baby girl. No one had anything unknown or a secret to share last night; it was a shitty ass year, maybe that’s why…nothing happened.

It was so wonderful to be able to sit close together at the table and eat together. It felt like it was a million years since we did, but in another way, it felt like no time passed. 

I count myself lucky to have danced or currently dance and share a big part of myself with these women…my dance sisters. Yip! ❤️

Last week, I wrote about being a private chef to Klaus, our bulldog with so many allergies that his diet is minimal. He takes medication twice a day for allergies and anti-itching. 

I’m finding Klaus likes the food topper I am making, but he knows I am sneaking the pills in his food. When I grew up, it was called being slipped a Mickey. My father always warned me never to put a drink down at a party or bar because someone could slip me a Mickey. He didn’t know how I drank; I never put my drink down! 🤣

This morning he was eating his kibbles topped with the beef stew I made last week, and he found the three carrots with the pills in the bowl and spit them out, setting them next to each other on the floor. 

“Klaus! You little bastard, what am I going to do with you!” He turned around and smirked at me. Then I laughed because he’s so smart and stubborn. I had to put my thinking cap on and decide what I could use to hide the pills now. 

We’ve used liverwurst, peanut butter, cheese, and sweet potatoes to disguise his pills. He figures it out, then won’t eat it anymore. It’s almost like he says to Otto, “They keep trying to poison me, I tell ya; I’ll outsmart them!” And he does. 

Today I saw a recipe for doggie meatballs. He loves meatballs…this could work. An article said never to let them see you put the pills in the food or even hear the pill bottle. Good to know. 

I defrosted some ground venison and made his meatballs with the venison, an egg, gluten-free oats, and doggie-approved herbs like basil and oregano. I am not a fan of venison, so this was perfect meat to use for him and how low in fat it is. 

I made his sauce with some crushed tomatoes, which have no added salt or sugar. Then I added some carrots cut smaller to fool him and some black eye peas that I had in the pantry. The peas are in the bean family, which is high in protein and fiber. They also help regulate dogs’ blood sugar levels. I added some fresh basil and parsley and a dash of oregano. Mangia Mangia! 🇮🇹 

After I baked the meatballs, I added them to the sauce, which I cooked down until it coated the meatballs. It smells good, but I didn’t try it since I turned off venison when I was a kid. I just can’t do it. I know everyone in VT loves it, but this gal from Jersey had a yucky experience. That all she wrote. 

I hope he likes these meatballs because it’s easier to make than the stew. I will make it a Swedish meatball style with a gravy yogurt sauce next week if he does like it. We will see if he eats them or not—that little bastard. 🐶

We’re back! Last night I made my first post on our dance organization, Bennington Beledi Tribal Bellydance or BBTB Facebook page. I haven’t posted anything on our page since the pandemic shut us down. Our dance classes will be open to the public after more than 16 months. Thank goodness!

My first Facebook post gave the new time, date, and location. The second one explained to potential new students about our classes:

“Level 1 A & B classes begin immediately following Tribal Warm-up & Workout at 5:45 pm. Tribal Workout is 20 minutes of stretching, moving, and strength training. Perfect to get you ready for class! No experience necessary for our classes…it’s about learning to move your body, dancing, meeting new people & having fun! Our dance space is a judgment-free zone that supports and encourages each other. Plus…It’s the most fun you’ll have all week!“

Our classes begin on Wednesday, July 14 at 5:45 pm, located on the second floor of the old mill building in the “Time for Yourself” personal training space. 160 Benmont Avenue in Bennington, VT.

My next post will remind people of the new classes, what to wear, and what to expect. We don’t expect anyone to show up to their first-class or classes in bellydance wear. We do recommend loose or easy to move in clothing. We do not require you to show your belly. We dance barefoot, but you can bring soft shoes that are easy to dance in.

Kathleen and I have been teaching our dance style, Classic American Tribal Style dance, for 17 years. Our new classes will divide the students into two groups, level 1a, and level 1b. We used to teach this way a few years ago, but after a teacher training, we lumped everyone together. Our core group of students who danced with us through the pandemic used videos, zoom, or in-person; they need to stay on track and not lose momentum.

I love teaching the newbie level 1a students. I try to make my lessons fun, not intimating at all. I’ve learned how to break each dance move down, including grounding, where your weight is distributed, posture, arm placement, how to walk, turn, zill, and eventually spin.

As the students advance, we teach about musicality, dancing with your heart, not your head, becoming the vessel, tempo, and attitude. Plus many more things.

Our dance style is improv, so our students don’t have to remember or memorize any choreography. That’s the best part for Kathleen and me. Each time we dance to a song, it is different and organic. Each person takes a turn leading while everyone else is following. Our improv is so tight; people can’t believe it isn’t choreographed.

Students don’t need any dance experience, and everyone learns moves at their own pace. Advanced dancers always encourage newer students and try never to make them feel self-conscious while dancing.

As a teacher, I do it my way, of course. Lol. I talk the way I do, explain moves differently based on how a student learns, choose music to compliment certain dance moves. I encourage students during class, and when they leave, I want them to have had fun.

Our dance style takes years of practice to learn all the moves, but a lifetime turning those moves into something special. Gals that just want to move up and perform don’t get the improv part of our dance. When you are leading, you are taking care of your followers. You want to make everyone look beautiful. It’s not a one-woman show, which is why we typically don’t do solos. We do group improv…divas don’t like this and don’t last long.

Our dance is more than dance. It’s a sisterhood. It’s about dedication and trusting your dance sisters in class and on stage. We are there for each other through thick and through thin. I don’t know other hobbies or classes that are like this. It’s hard to explain, but it is extraordinary. From the moment you step into our dance space, you can feel how happy everyone is to be there and truly welcome new dancers.

I hope to get at least 3 new students for this 6-week session. When students are comfortable with level 1a classes and are ready, they move to level 1b. When they are ready they stay for our level 2, then eventually level 3 classes. I say when they are ready because we never push anyone to move up faster than they should.

At the end of the night, we’ve danced for 2 hours straight, and everyone leaves hot, sweaty, and exhausted…but a good exhausted. Having new students changes the energy and excitement levels of our classes. I can’t wait! Yip!

A three weeks ago, my magnificent hanging petunias took a beating during a thunderstorm. One faired ok; the other one was in sad shape. 

I read to leave it be and continue to do what I’ve been doing. The article said it would take a couple of weeks, but it would come back. Yay! They were right! 

The reiki master/shaman in me couldn’t help but do reiki on “Tuni” every time I watered her. I also whispered, “You can do this, kid.” When I applied reiki, I witnessed the leaves moving. I shit you not! For real! 

As Tuni started getting stronger, her brother Pete looked a little thin. I laugh because I am referring to them like they are pets, but in a way, they are. I think Pete started getting jealous of all the attention I was paying to the other petunia. Just like Otto & Klaus!

Last night when I watered them, I gave him a pep talk too. As luck would have it, he looked more lively this morning. 🙂

A couple of weeks ago, at the start of the heatwave and intense sun, I noticed that the other variety of petunias I have in pots on the back deck all turned yellow. All their flowers dried up, and they, too, looked sad. I moved them to the front porch, which is East facing and only gets morning sun, unlike the back deck that gets full afternoon and early evening sun. I was bummed because not only were my hanging petunias in distress, but these were too. They, too, have bounced back nicely.

Our growing season is so short up here in VT that I cherish the short time I have watching my flowers and herbs grow. Yes, it’s no surprise that I thank them in the fall when they begin to die. I know all of this sounds crazy, but we all know by now that I may be or do nutty things. It’s just who I am…

Last Sunday, I was so excited to have our very first family Fourth of July celebration. I haven’t been to a family July Fourth celebration since 1976. My parents decided to host a Fourth of July bicentennial picnic that year.

I was ten years old and was so excited to have so many people come to our house in Iselin, NJ. A lot of my mom & dad’s close friends and their children came. A few of my dad’s cousins and their families and my grandmothers Nana & Mema were there.

Whenever I think of the Fourth of July as a kid, I remember my dad always made cream cheese pinwheel sandwiches. These pinwheel sandwiches were popular in the 70s. You flattened down slices of bread with a rolling pin. Then a meat or cream cheese is spread on the bread, and it is rolled up like a pinwheel. The pinwheel sandwich is wrapped tightly in plastic wrap and put into the freezer. Later it is taken out of the freezer, unwrapped, and sliced into slices.

My dad’s 4th of July pinwheel sandwiches consisted of white bread, cream cheese dyed blue, and maraschino cherries. Red, white and blue. I loved these so much, probably because I love maraschino cherries.

We had an above-the-ground pool which I was in every day in the summer. I ended up with swimmer’s ear at least once a summer; ouch, I still remember how painful those were. Who would have known that it took me until I was an adult to learn to put a solution of 50% alcohol and 50% peroxide in both ears when done swimming. You can literally feel the water run out of your ears after tipping your head over, fill the ears with the solution, let it sit in there for a minute, and voila! No more swimmers ear. I also heard you can only get swimmer’s ear from pool water.

All the kids were in the pool all day and looked like drowned rats with pruned fingers and toes. Our parents had to beg us to get out to eat and, what was worse, not go back into the pool for 30 minutes after we ate. I hated having to wait and thought it was a bunch of bullshit.

The park in our town, Merrill Park, held a fireworks display on the Fourth of July. My Uncle Chet, not a real uncle, but my Godfather owned a tire shop called “Chet’s tire shop.” The tire shop was literally just on the other side of the busy Northeast corridor Amtrack railroad tracks across Merrill Park.

When it got dark, we all walked to Uncle Chet’s place, which was only a few blocks from where we lived. I remember us kids lying on our backs watching the fireworks. This is probably one of the best summer memories I have. It was magical and historical celebrating America’s 200th birthday.

When we got back to our house, everyone jumped into the pool at 10 pm! I remember some adults were drunk off their asses, and everyone had a great time. I slept like a baby that night. It’s a good thing I got a good night’s sleep since there was a lot of cleaning up to do the next day.

So back to this year…an unfortunate situation came up mid-week, and we had to cancel my sister’s visit. I was so excited to not only spend time with her but really get to know my niece and nephew better since I had only seen them one time in 2019. Jennifer and I have only been biological sisters since April 2019, when she found me on Ancestry.com.

We had fun outdoor activities planned for the kids; our cookout menu was solid with classic cookout favorites. We were going to decorate a flag cake for dessert. Sparklers for the kids, a campfire, s’mores, and camping out in our house. Shit! Jen and I were both so disappointed. Hopefully, we can make this happen still this summer.

At least the shitty-ass weather makes me think it’s ok they didn’t come, and we can reschedule, and the weather will be perfect for tubing down the Battenkill and all of the above. There are a lot of people’s schedules that have to align like the stars for this to happen.

Today our Fourth of July celebration will be just like always. Just like most holidays, actually. We never get to celebrate with our family members. It used to really make me depressed and sad, but now living on the journey, I realize that is the way it is. We can still enjoy a cookout and celebrate without family.

We are still planning a classic cookout. There’s nothing fancy, no new jazzy recipes, just the shit I grew up eating at picnics in NJ. Burgers, hotdogs, watermelon, corn on the cob, potato salad, and beans. I think it may just be a Jersey thing since the only people I know are from NJ who eat their potato salad and beans as we do. We put a scoop of beans onto the potato salad and eat both together. Before you say yuck, think chocolate-covered pretzel or salted caramel. The blend and balance of sweet and savory are perfect! Trust me on this one.

My father and my Uncle George (one of my dad’s best friends) called me Beans or Beansie. Not only did I love beans, but I’ve been making my own version since I am a kid. I guess my palate knew what it was doing and what I liked early on, I made the beans that my parents took to other people’s picnics, and I always made them for us. Hotdog buttons and beans are still one of my most favorite dishes ever! Hotdogs are cut into “buttons” and beans; the rest of the world calls it franks and beans. I still make it for lunches. Mmmm!

I say a half-assed cookout because while all the flavors are the same, everything is as basic as it can get. The potato salad that I make is the same recipe my grandmother used. One day my mother ate my potato salad and said, “Oh, your potato salad tastes just like Nana’s.” It does; it also tastes just like Mema’s. How do I do it? I used the same recipe they did; I use the classic original Hellman’s potato salad recipe. This is one of the only recipes I don’t make my own. It’s perfect just the way it is, and since my grandmother’s made the same kind, it has a special place in my heart and taste buds.

Today the only thing that I topped the potato salad with was just a sprinkle of paprika. I always decorate the top with hard-boiled egg and green pepper slices. The egg slices go in the center of the bell pepper rings. It’s just us today, so I didn’t bother.

My baked beans are usually…baked. Today, I just added some ketchup, mustard and maple syrup. The baked version has brown sugar, bacon and onion wedges. I’ve made “real” baked beans, they were good but not worth all the time and work. I actually liked my version just using canned beans. I told you I am not a food snob, everything doesn’t have to be over the top, just delicious. I don’t know one person who doesn’t like my beans and no one accuses me of cheating and not soaking my own beans.

Our corn on the cob I will try what a friend of ours from the Troy market does. He removes the silks of the corn but keeps the husks in tack. Then he soaks them as I do and grills. Soaking them helps the corn steam on the grill in the husks, and the husks give the corn a lovely flavor. We stopped grilling the corn because removing the silks and husks at the table is a mess; I’m eager to try this new way.

We are having our cookout earlier in the day; we were invited to our friend Martin’s for dinner later tonight. Wine, good food, and friends sound like a perfect way to end our July Fourth celebration.

I wish you all a happy Fourth of July. Independence Day is America’s birthday, but it’s a born-again celebration for America this year. Last year during the pandemic, no one could get together, celebrate with family or friends, and many were mourning the loss of loved ones who didn’t survive Covid. This year, we can celebrate again.

Screw the rain, hug your loved ones, party your asses off, cook some great food, have fun, don’t blow your fingers off with fireworks. Say thank you to our Founding Fathers for this great land we live in. I love American history, especially the Revolutionary war era. The masterpiece “Hamilton” solidified my love of that time period. I count myself lucky for our freedom, our country, and to be a citizen here. God bless America! 🇺🇸