Yesterday, at my farmers market, I was relieved to see my customer Richard after my three-month hiatus. He was doing so much better than the last time I saw him when I worried I would never see him again. I met Richard two summers ago. He suffered a stroke that disrupted his digestive tract, and his wife Kathy was having trouble finding things he could eat.
I was still able to cook up samples of our spätzle sautéed in butter at the market and gave one to Richard. While he was tasting his sample, I gave him and his wife our “spätzle spiel” and told them all about it.
He liked our spätzle, so his wife bought him a package to try at home. Richard became a regular customer since our spätzle was one of the only things his digestive system could tolerate. The first two ingredients in our spätzle are milk and eggs, which make up 50%, giving him some protein that filled him up, plus he loved it. This is the stuff that makes our business feel so worthwhile.
I got to know Richard pretty well, but the funny thing was, I didn’t know his first name. There comes the point in a relationship with a customer when it’s too late to ask their name; this was one of those times. He shared with me new things he was able to do again while recovering from his stroke each week, and I didn’t know his name. Come on, Julz! Ugh.
Last summer, I finally got up the courage to ask him his name and admit I never asked before. He said, “a lot of people used to know my name.” Next, he told me that he wrote a book called Love letters from Mount Rushmore. He told me he was more proud of his book than his 50-year professional acting career.
So there I was, sweating my ass off on this hot summer day, my sunglasses fogging up from my mask, amazed by what he just told me. His wife joined us; she told me he was in the middle of his second book when he had his stroke. You could tell right away that Richard was upset by this and said, “I’ll finish it when my brain heals.”
I went home and looked up his book; sure enough, there it was, right on Amazon. The book tells of his parent’s love story and the love letters he found in an old trunk in the attic. His father was one of the sculptors working on Mount Rushmore and missed his wife deeply, home in Rochester, NY.
Next, I looked up Richard’s biography and figured out what he meant when he said everyone used to know his name. He was a professional actor that appeared in hundreds of commercials and tv shows that I remembered as a kid. There was even a YouTube video with many clips of his work. He acted with all the big Hollywood stars, but his favorite role was playing a General Hospital villain. Guess what? I knew who his character was, Bill Watson, since I used to watch General Hospital.
Whenever I visit my mother at the nursing home she lives at, I look at the other residents and wonder who they may have been when they were younger. Sadly, you can’t ever really find out since most have dementia.
When you see Richard, he is a frail old gentleman struggling to recover from his stroke. Some people may only see him as just that, but behind that frail older man, he IS fascinating and talented, not was.
The next week when I saw him at the farmers market, I said to him, “ Ha, now I know who you are! You were Bill Watson, and I remember you! You are a Hollywood star!” Do you know what he said? “That’s nothing compared to you.” I didn’t know what he meant. “You are a superstar because you make the only thing I can eat .” Well shit…I started crying, and we hugged each other, even during a pandemic.
It’s the first day of Spring, and what a glorious day it was! Today, I went back to my indoor farmer’s market in Saratoga, NY; I haven’t been to the market since the Saturday before Christmas.
We made the hard decision to keep me home from my market when the covid numbers were spiking in the Saratoga area and were also very high where we live. Vermont’s covid numbers had been relatively low compared to other started before Christmas and ski season.
Since I am immune-compromised and I hate driving in the wintertime, it was a good idea. As it turned out, there were only four Saturdays that there wasn’t yucky, icy weather. Marty didn’t want to risk my health, and I didn’t argue because I knew he was right about staying home.
We decided in mid-February that I would return on March 20. We figured the weather would be better and more people would have been vaccinated. I didn’t know then that I would have received my first vaccine as well, even better.
Last March, when covid literally stopped the world in its tracks, the market moved outdoors in the parking lot of the mall we used for our indoor winter market. Everyone was relieved there would be a market and cooperated with whatever needed to be done. Vendor tents were spaced far apart; hand sanitizer was available to everyone; purchases were set on a separate table, away from everything. Customers put their own credit cards into our square machine, so we didn’t have to touch their cards. Everyone was outstanding about social distancing and wearing their masks.
I know we were feeling afraid, unsure, and anxious, but seeing our regular happy customers be so frightened and freaked out was awful. The market followed the guidelines and mandates week after week because everyone wanted to keep the market open safely for customers. In the summer, once frightened people were getting used to the new “normal” as they began to smile and laugh behind their masks.
The market stayed outside until November and headed back inside the mall. Once again, people were scared to be indoors even though all the vendor booths were adequately spaced apart. Emily and Madison, the market administrator and her assistant, worked hard to make people feel safe at our market. They even started online curbside pick up for customers who didn’t feel comfortable shopping indoors. Some people stated loosening up, while others still had fear in their eyes. They came to our market because they wanted to shop with us instead of going to a supermarket. Customers wanted local food and liked knowing where it came from.
Emily and Madison at the market table. These ladies rock!
Today I was thrilled to be going back. I left before dawn since I had a couple of deliveries to make before the market. I got to the market early since I didn’t know where I would be setting up. Emily told me I could have my same spot; she didn’t like to move vendors around; it confuses the customers. Yay, Emily; we are super lucky to have her!
Unloading and my table samples. I am making the small one tonight with shrimp scampi! Yum!
The mood of the market today was so different than before. It was lively and had great energy. You could see people smiling and laughing behind here masks again. The look of relief on many shoppers’ faces was priceless. A couple of my customers have been panic-stricken since the pandemic started, and it never let up. I asked one woman back in October how her week was, and she said, “how could it be anything but bad with what’s going on.” I honestly almost cried; it was so sad she felt that way.
The same woman came to my table today with a big smile and handed me her money instead of throwing it on the table like she’s been doing for last year. I asked her how she has been, and she proudly told me she had both of the vaccines. It was wonderful to see her so relieved and happy again.
My friend Elliot came by to say hi while his mom bought a package of spatzle. He posed for me.
Customers and vendors were happy to see me, I was ecstatic to see everyone. A lot of my regular customers read in the farmers market newsletter of my return and came to see me.
One of my regular customers named Richard was very ill before Christmas. He had a stroke the year before and was recovering, but something was wrong. I came home from the market that day heartbroken and told Marty that he was really failing. I was afraid he would die.
Over the last three months, I have thought of Richard often; I included him in my prayers and hoped he was ok. Today, he came up to my table with his wife, and he said, “Oh Julz, I’ve been so worried about you; I was hoping and praying you were ok.” I was lost for words; imagine that. I told him I was worried and praying for him too. I noticed he was doing so much better. His wife said he shocked the doctors with his recovery. Thank goodness!
It was fantastic being back; spring was in the air. I missed my customers, and they missed me. Many told me they thought of me and couldn’t wait for me to come back. All the kids that love our spatzle came right up to say hello. What a great thing to hear them say how much they missed me. ☺️
Just before daybreak on my way to Saratoga.
Marty and I are extremely blessed with a successful business and genuine, nice customers who love our spatzle and us very much. This is why we say we are spreading the spatzle love and started the business in the first place. ❤️
Hope penetrated the space at the farmer’s market today. Many people said they could finally see the light at the end of the tunnel and wake up from this horrendous nightmare. Thank goodness!
Just two days ago, on St. Patrick’s Day, many Irish as well as non-Irish people celebrated by wearing green and ate corned beef and cabbage. Well, move over St. Patrick because St. Joseph is coming through, and He is bringing cream puffs with Him.
March 19th is the Feast of St. Joseph; The husband of Mary and the legal father of Jesus Christ. Growing up in a Catholic family, we celebrated St. Joseph’s Day, but not the way Italian Americans do.
It wasn’t until I was in the workforce with many Italian Americans did I understand the extent of this feast day and how important it is to them.
St. Joseph is the protector of fathers and the Patron Saint of workers; Joseph was a carpenter himself. He is also the Patron Saint of Sicily in Italy. March 19 was dedicated to Him by the 10th century. It wasn’t until the 15th century that it became a feast day.
According to Italian Americans, legend has it that in the 1600s, there was a terrible drought in Sicily, and the citizens prayed to San Giuseppe or St. Joseph as we know him for rain. They promised if he made it rain, they would name a feast day after Him and feed the hungry if their crops were saved, preventing a famine.
Well, I am sure you can guess that St. Joseph made it rain and saved the crops. One of the crops that saved them from famine was fava beans.
In Italy, Catholic churches set up altars of food in remembrance of St. Joseph, and people were fed. They held up their end of the bargain too.
On the alters, which were tables covered in white or red tablecloths, were many seafood dishes since the celebration is held during lent and meat isn’t allowed. There were also pasta and bean dishes, especially fava beans. Many desserts were also found on the alters, including Zeppole di San Giuseppe.
WOW! Feast of St. Joseph altars in both churches and peoples homes.
In our country, St. Joseph’s Day is also celebrated by Italian’s with food like in Sicily. Instead of green like the Irish wear, Italians were red and carry a lucky fava bean in their pockets.
Seafood and pasta dishes are made for the feast day along with zeppole di San Giuseppe…cream puffs! My favorite!
After I found out about St. Joseph’s day from my co-workers and friends, I started noticing that St. Joseph’s Day cream puffs were everywhere, in every single bakery!
How did I, or better yet, my father not know about this whole St. Joseph’s Day cream puff thing beforehand? Jesus, my father, couldn’t walk past a bakery or dessert carousel in a diner without picking something out. My parents grew up in an Italian neighborhood, for Pete’s sake! Seriously WTF?
Here is another interesting tidbit of information, Italians start their garden seeds on St. Joseph’s Day because he helped save the crops. Pretty damn clever on their part, I have to admit. I never knew why they chose that exact day to start their seeds until I did my research on St. Joseph.
When we still lived in NJ, we went to a bakery for St. Joseph’s Day cream puffs; when we moved to Vermont, there were no bakeries anywhere. That’s when I tried making them myself. It took me a while to figure them out; I had many shit fits.
In 2010 when I had to go gluten-free, one of the things I missed was my cream puffs. This was a total bummer, and I sulked about it. LOL
I figured out about 5 years ago that another baking miracle is; I can use my 20-year-old recipe for cream puffs and eclairs, just like my Irish soda bread recipe I told you about using gluten-free all-purpose flour! Saints Patrick and Joseph both had my back when baking for their feast days.
St. Joseph’s Day cream puffs can be filled with pastry cream, whipped cream, or sometimes ice cream. I make mine with pastry cream. 😋
Last night I whipped up some pastry cream. I say whipped up because now it’s a breeze to make, but it used to stress me out. A couple of batches went into the trash when I was learning; either the cream never thickened, or I had scrambled eggs in my pastry cream because I forgot to temper my eggs.
I just made the actual cream puffs. I got them into the oven and said a quick prayer to St. Joseph that they puff up. You can’t open the door of the oven to check, or they may collapse. I started writing this post to keep myself busy while they were baking.
I just opened the oven when the timer went off and squealed with happiness, they came out. Now I just have to let them cool and fill them with the pastry cream. Yay!
I just plated up my cream puffs and put them on a red platter to honor St. Joseph. I had to take a bite of one just for the photo for this post; it was excellent. Poor Marty had to eat the rest and said they were incredible. Yay! 😉
So if you didn’t know about St. Joseph and his cream puffs…well now you know.
I sit here in front of my laptop, thinking about what my writing coach Jon said about my blog. He told me I am a natural writer, and I am finding my groove when writing about my blog’s life portion. My posts about food, cooking, and recipes are on point and well done.
Some recent suggestions he made were to improve the actual blog, not the writing. He thinks having archives with different categories is essential, and I should have a stronger search engine for readers to use. He knows that Marty and I set up the blog ourselves, but it may be time to find a web developer for help.
I explained to him that we aren’t able to hire a web designer since the blog has already cost me a lot of money. I had to pay for a domain name and hosting site plus a bunch of other computer stuff. That is when he reminded me that I should ask for financial donations from my readers that enjoy my writing. This is where my dilemma came in. Do I do it or not?
I love writing my blog and have written every day since I launched it in January. The blog takes a lot of time. Writing in-depth recipes for my cooking posts sometimes take 3-4 hours. Marty got me a laptop to be downstairs or eventually outside, not being cooped up in our home office on the second floor.
I have a ton of things that I would like to add to my blog. For my food posts, I would like a “jump to the recipe” button. Readers have suggested having a print button for the recipes as well. For the archives Jon suggested, I would like to have a recipes section, restaurant reviews, and a gluten-free guide of restaurants that offer safe gluten-free choices.
Jon has been a professional writer, reporter, and author his whole life, it’s his career, and he is brilliant at it. On the other hand, I am the co-owner and operator of a commercial food manufacturing company that takes up most of our time. I make time every day to write a blog post and look forward to it very much. I don’t have time to figure out the technical things necessary to improve my blog.
I am not writing this blog as a money-making venture, but Jon tells me repeatedly I should be getting paid for my work.
There is a “support my blog” section at the top of the page, and thus far, I’ve been blessed by a few people who have contributed.
So I guess after a lot of hemming and hawing about it…do it (ask for support) or not? I decided that I do want to improve my blog for my readers and thought fuck it, why not?
Last night before I went to bed, I measured out and mixed the dry ingredients for a loaf of Irish soda bread. I also made the buttermilk and soaked the raisins. When I got up this morning it took me about 7 minutes to get the loaf in the preheated oven.
The recipe I use is the same one I used for years before I went gluten-free back in 2010. This rarely happens when baking with gluten-free ingredients; it must have been another case of the Irish’ luck!
I used a multi grain GF all purpose flour mixed with regular GF flour for this loaf.
This recipe is quick, and I mean quick and easy! I scribbled it down on a piece of paper 20 years ago and stuck it in my cooking folder. Every year I get it out and marvel at how simple it is.
All the ingredients you probably already have in your house, so no need to buy any fussy ingredients. I use gluten free all purpose flour in my version, the regular one calls for plain old all purpose flour.
Why have I only been making this loaf of bread once a year, I realized this morning? I rack my brain on Saturday nights, trying to think of some quick bread to make on Sunday mornings. In the summertime, we have coffee on our front porch, and this Irish soda bread would be perfect to have. There are so many options to create all different kinds of soda bread. Marty said, “It’s like a big scone!” He is 100% right; that’s Smarty, Marty for ya!
Only one bowl, a baking sheet, and regular ingredients in about 45 minutes? Yes, please! I renamed my recipe today and added “any day” to the title.
Any day Irish Soda Breadwith options
2 1/2 cups regular or gluten-free all-purpose flour, not baking mix. 2 Tbsp sugar 3 if you like a sweeter bread 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt (I use kosher salt) 3 Tbsp room temperature butter; soft but not melted 1/2 cup raisins soaked in hot water to soften 3/4 cup milk 1 Tbsp white vinegar or lemon juice
Preheat oven to 375-degrees. Lightly grease a baking sheet.
Combine the 3/4 milk and 1 Tbsp vinegar or lemon juice to make homemade buttermilk.
Regular mixing method: Cut the butter into the flour, sugar, baking soda, baking powder, and salt using a fork or pastry blender. Blend until the mixture resembles crumbs. Stir in the raisins and slowly add the buttermilk, stirring, so dough leaves the mixing bowl’s sides.
Alternative mixing method: Place butter, flour, sugar, baking soda, and salt into a standing mixer and slowly mix with the paddle attachment until the mixture resembles crumbs. Add the raisins, then slowly add the buttermilk mixture until the dough leaves the bowl’s sides.
Turn the dough out onto a lightly floured work surface. Knead 1 to 2 minutes or until smooth. Gluten-free flour may require a bit more flour on the board, so it doesn’t stick. Shape into a round loaf about 6 inches in diameter. Place on the prepared baking sheet. Cut an X shape about 1/2 deep through the top of the loaf with a sharp knife.
Bake for 35 – 40 minutes or until golden brown. Let cool slightly, then enjoy a slice with a smear of butter or your favorite jam.
*** Other add-ins or options: In place of raisins, use currants. You can also use dried cranberries and add the zest of an orange for orange cranberry soda bread. Add 1/2 cup chocolate chips….because why not? Use your imagination and create your own. I will add the zest of a lemon and a tsp of poppyseeds the next time I make one. I may even make a lemon glaze to drizzle on top. Yum, it’s all up to you!
I received my first vaccine this morning on St. Patrick’s Day. The green t-shirt that I wore says LUCK which is exactly how I feel. I received the Moderna vaccine and go back for my second dose on April 14th.
I was eligible for my vaccine as a high-risk 55-year-old. I just turned 55 less than three weeks ago, so that is lucky too.
Growing up not knowing my nationalities sucked on days like St. Patrick’s Day. I was told every year not to worry; everyone is Irish on St. Patrick’s Day. Of course, people who knew they were Irish were the ones who said it.
That’s all in the past now. Through Ancestry.com, I found out I am 77% Irish, 11% Eastern European, 9% Balkan, and 3% Swedish….as of last night.
The numbers change whenever I go back to Ancestry after several months. The more people who have done the DNA test and are linked to you can affect the percentages.
I never imagined I would have that much Irish blood running through my veins, but I do. It makes me happy to finally know where my ancestors came from and what I “am” which I never could answer before.
St. Patrick’s Day is a huge day for me now. Unless you are adopted, it’s hard to imagine how special it feels to belong to a nationality finally. 💚🍀 🇮🇪
From the chuck roast I made barbacoa beef tacos with quick pickle red onion and yellow rice.
Last year at this time, I was panicking when I went to the grocery store that I wouldn’t be able to find any food as everyone else did. Little did we know how much cooking we would be doing and how long this nightmare would last. It’s a blessing we didn’t know.
I always keep a full freezer and pantry over the winter, just in case. Well, last year was the epitome of the just-in-case scenario. This year I feel like it’s safe enough to start using up everything I’ve had in the freezer and pantry.
We had the leftover barbacoa beef a couple of days later, but this time I turned the leftover yellow rice into crispy southwestern rice with cheddar cheese.
I was pretty proud of myself that I didn’t find any mystery meat or containers. I was actually good about labeling things before I froze them. I’ve been known to just quickly wrap something in foil and think I’ll know what it is in 3 months. When I find a foil-wrapped whatever in the freezer, it’s like playing a guessing game as to what it could be and how old it is. I usually end up tossing it away, sadly.
I made pork marsala with the thin boneless pork chops and mushrooms, cauliflower puree & roasted asparagus.
For the last couple of weeks, I’ve been putting meals together with proteins that I found in the freezer; I’ve also been going through my dry and canned goods. Once I figure out what items I need to use, I look up some recipes to spark an idea or inspiration.
I found a chuck roast, boneless thin pork chops, a ham hock, Italian sausage, a whole chicken, and pork tenderloin. One by one, I defrosted each protein and put together a dinner. It takes a little time and imagination, but I’ve cooked some delicious food.
Split pea soup with the dried peas and ham hock, I guess I was planning on making it anyway.
I try to rotate my pantry and fresh veggies weekly and monthly; try is the word I used because it’s hard to do when life gets busy. There are always just a few things that I bought that I have no fucking clue why I bought them in the first place. Those are the tricky ones to use up, but it feels like you hit a home run when you can pull a good meal out of your ass with one of them.
In the pantry, I found a bag of split peas, a partial bag of soft corn tortillas, three opened bags of different rice varieties with small amounts in each bag. Really Julz? Why I left small amounts in the bag is just beyond me.
Jersey boardwalk sausage, peppers and onions with golden potatoes.
In the fridge, I found a container of mushrooms that needed to be used stat, some asparagus that was thrilled to be used finally, a couple of peppers that have seen better days, and a big ass butternut squash.
Roasted chicken dinner with mashed potatoes and gravy, peas and cranberry sauce.
I put together some nice meals, cleaned out the freezer, pantry, and refrigerator, which always makes me happy. In the spring and summer, I do less grocery shopping since we are out and about more. We are both at our farmer’s markets and have plenty of chances to get fresh produce. I tend to pick up proteins that I can throw on the grill from our fellow vendors at the farmer markets or things that speak to me at a butcher shop.
Tonight/s dinner was not very colorful, but it was delicious. Pork tenderloin with rice pilaf (using up all that random rice) and butternut squash purée. We always have to have applesauce with our pork like Peter Brady said, “Pork Chops and applesauce.”
I guess I am into my full spring cleaning mode even though it’s cold as hell again. I am already thinking about cleaning my closet and have started washing curtains. I try to get as organized as I possibly can be before our busy summer season begins.
Easy Broccoli Cheddar Soup topped with Cheddar and Croutons
I must have tried to make broccoli soup 50 times and never found one that I like. We made it at school one year, and it wasn’t what I wanted, and I had to serve it to 100 kids. They seemed to like it, but it wasn’t what I was going for. I always know what taste and flavor I have in my head; getting it is the experimenting part.
I came pretty close to finding a recipe a couple of years ago but have since tweaked it a few times; now it comes out perfect every time and is delicious…plus, it is easy to make!
I took everything that I liked about some recipes, took out the things I didn’t like, and voila; Broccoli Cheddar Soup.
I start with a large tight head of broccoli with no yellow or brown florets that I chop into small florets and cut the stalks into smaller pieces. Next, I chop a small onion or about 1/2 cup.
In a saucepan I add 2 Tbsp butter and the onion; sauté until soft. I add the broccoli pieces and 4 cups of broth. I use chicken but you can use vegetable stock to make it vegetarian if you wish.
I bring it to a boil and simmer with the lid on the pot for 30 minutes or until the broccoli is very soft. Next, I let it cool, then pour it into the blender and puree until it is nice and smooth. It’s safer blending cool liquids since the blender’s lid can blow off if you put scalding liquid inside. I cooked the broccoli yesterday and popped it into the fridge, then today at lunch, I blended it and finished the soup in just a few minutes.
Depending on the sodium level of the broth it can affect how you season your soup. If you used low sodium, you could add salt if you aren’t on a low sodium diet. If you used regular chicken or veggie stock, taste it after you blend it and then season with salt and pepper to taste.
I finish the soup with 1/2 cup grated cheddar cheese; I used Cabot Extra Sharp. Lastly, I added 1/4 cup of cream, or you can use half and half or milk; this is up to you and how creamy or healthy you want it to be.
Today I served the soup with a Chicken Caesar Cheese Wrap, that’s right, a wrap made from parmesan cheese! Brilliant and holds together way better than gluten-free ones, and carb-friendly.
Today’s lunch after production.
This recipe was enough for Marty and me as part of a soup and sandwich lunch. Double the recipe for larger bowls or 4 people. My recipes are not fancy like on professional cooking blogs; mine are done, the Julzie way. 😉 I am sharing what I’ve learned so you can make it too.
I’ve tested and tweaked all of my recipes to come out correctly, so cooks can be successful when using my recipes. I have a blog post down the road about celebrity chefs and their recipes they share with the public.
Lunch on January 1st…Leftover homemade mini quiches and Caesar salad with broccoli cheddar soup. This was sooooooo good! All of my favorite things!
Broccoli Cheddar Soup
1 large head of broccoli cut into florets 1/2 cup chopped onion 2 Tbsp butter 4 cups chicken or vegetable stock 1/2 cup shredded cheddar cheese 1/4 cup cream, half and half or milk Kosher salt and pepper to taste
In a saucepan, melt the butter and saute the onion until soft and translucent. Add the cut-up broccoli and the stock. Bring to a boil and simmer with the lid on for 30 minutes or until the broccoli is very tender.
Remove the pan from the stove and let cool. Pour into a blender and puree until smooth. Put back into the saucepan and bring back up to a simmer. Check for seasoning; adding kosher salt and pepper to taste. Add shredded cheddar cheese and stir until melted. Add the cream, half and half, or milk. Serve hot. Top with croutons if desired and more shredded cheese. Enjoy!
The one week old baby lamb named Robin that I visited yesterday.
Yesterday, after I made a couple of deliveries, I stopped by my friends Jon and Maria’s farm, Bedlam Farm.
They had some excitement happen there about a week ago; a baby lamb was born. A surprise baby lamb, they didn’t know that their sheep Laurie was pregnant.
I saw on Jon’s blog Bedlam Farm Journal and Maria’s Fullmoon Fiber Art photos of the new farm’s new addition. The baby lamb was named Robin, and he was adorable. The incredible story of how they saved his life is quite amazing; he was very close to freezing to death right after he was born.
The small and cozy stall Jon and Maria set up for Laurie and her baby.
They quickly worked as a team getting his mother to recognize him and start nursing him before it was too late. You can read about it on their blogs and get the whole story.
I am not a farm girl or even an animal person because I am afraid of anything other than dogs and cats, pretty much. That has changed after yesterday’s visit with Maria.
I had a few bad barnyard incidents, one on a class trip; a goat in the petting zoo we were in jumped up on my shoulders and knocked me over. I was young, and it frightened me.
Another incident was with my oldest son Noah. We were at a friend’s house, and there were horses across the street from her house. She brought us over to say hello, and the house spit and snotted on us. We were both traumatized by this; I wonder if Noah remembers this?
One other time was when Marty and I were still dating and we went for a horse trail ride. The horse must have sensed my fear because the entire time, he kept turning around, trying to bite my feet. I had to keep my feet way back for the whole ride. It was not enjoyable at all.
Jon and Maria held an annual open house at Bedlam Farm, and I was lucky to have attended the last one. I watched from afar a woman named Liz shear some of their sheep. It was awe-inspiring how Liz could handle the sheep during the shearing.
After the shearing, I walked over to a fence near the meadow, and someone put a carrot in my hand and told me to feed the donkeys. I reluctantly did it and gave their heads a quick pat. What a wimp I am when I am afraid but made myself do it.
Did you know donkey’s protect sheep from predators? They are like body guards on the farm warning the sheep if a predator or strange animal is near.
Yesterday, when I arrived at the farm, Maria was in the barn with the baby lamb Robin and his mama Laurie. She opened the gate for me to come into their stall. I focused on the lamb and how cute he was hopping all around that I forgot I was standing a few inches from a sheep!
I relaxed when I realized Laurie the sheep didn’t give a rat’s ass about me. I loved watching Robin nurse from his mama; she was so patient with him; she is such a good mother. He would get underneath her and bump up with his head before he started nursing.
Mama Laurie watching me while she nursed her baby and was having a snack herself.
Next, the two donkeys Fanny & Lulu, came to the fence of the pen. I told Maria how I was afraid of them but gave them a carrot anyway. She didn’t know I was afraid of animals; I told her about my bad experiences, and she listened, nodding her head.
Maria has been my belly dance student for almost four years, but yesterday our roles completely reversed.
When Maria started classes with our belly dance group, she was shy and afraid. She was out of her comfort zone, but she bravely came back week after week. Her shyness went away when she realized we were there to teach and support her, to make her feel comfortable, and not laugh at her if she was struggling.
Yesterday, I was shy and afraid when I stepped into the stall, completely out of my comfort zone. Maria made me feel comfortable and didn’t laugh at me that I was afraid.
The Donkeys Fanny & Lulu. The second photo I used from Maria’s blog and was taken by Jon Katz. Maria is introducing baby Robin to the donkeys and other sheep. It’s important that they know his smell right away and accepts him as part of the group, if not they would think he was a strange animal and may stomp on him. Maria looks so happy, doesn’t she? 🥰
With her, I pet the donkeys and completely relaxed. I even tried to quickly close a gate when Maria went into another stall to get hay. The sheep brushed up against me, and I wasn’t scared. I even got down low and took a few photos of baby Robin.
Maria, myself and some of our dance sisters at our last performance our Holiday Hafla 2019. This was right before Covid-19 hit, little did we all know what was coming…
I will never be a farm girl, but changing places with Maria from teacher to student was such a great experience and lesson. She was so confident and knowledgeable about her farm and animals like I am with musicality and dancing. We are dance sisters, and yesterday she was the big sister!
Eggplant parm is one of my favorite things to eat. I could eat it a couple of times a week. When I worked in NYC, I did eat it a couple of times a week in a sub sandwich.
I make my thin and crispy eggplant cutlets in the oven. My gluten-free ones are as good as the regular version. This is not always the case using gluten-free ingredients.
Thin eggplant cutlets
I never liked how greasy the breaded eggplant got whenever I fried them in a pan. The key when using the baking method is how you bread the eggplant and have a super hot oven.
I don’t salt my eggplant to remove the bitter moisture like every recipe tells you to. I pat my eggplant rounds dry with a paper towel, then dredge the eggplant rounds in flour to absorb those bitter juices. Dredging anything in flour first helps the eggs and breading stick better. My eggplant has never been bitter without salting it, and it saves a time-consuming step.
I like my eggplant peeled and sliced thinly; they get super crispy when they are cut that way. I am also not a skin on my eggplant kind of gal. I’m not picky about too many things, but that is one of them. When choosing eggplant, pick one that is firm with shiny skin without bruises or soft spots.
My version of eggplant parm stackers is a fan favorite because the eggplant stays crispy and doesn’t get mushy from the marinara sauce like in regular baked eggplant parm casserole.
I get my dredging station set up and my oven preheating to 400 degrees before I even touch the eggplant. It turns brown quickly, so you have to move fast after you slice it. I also get my sheet pans oiled lightly and ready to go.
For the dredging station, I use one bowl or pie plate for flour, one for an egg wash, and another with seasoned breadcrumbs and parmesan cheese.
When I used to watch Emeril Lagasse talk about his dredging station on his Emeril Live TV show, he would say, “I don’t know where you get your eggs from, but mine don’t come seasoned.” He said the same thing about the flour and the breadcrumbs.
Right away, people think, oh, that’s going to be too salty or too whatever since he is seasoning everything. He was trying to teach people how to layer flavor during the cooking process. Adding salt only at the end would be salty on the outside, but the food would be bland inside. You absolutely have to season as you go if you want to become a better cook.
I add a pinch of kosher salt, black pepper, a little Italian seasoning, and garlic powder into my flour, eggs, and breadcrumbs.
When I start the dredging and breading process, I also keep more eggs, seasoning, flour, and breadcrumbs handy because I always need more. Always! 🤦🏻♀️
The eggplant first gets covered in flour completely; next dipped into the egg covering it completely, shaking off excess egg before putting it into the breadcrumbs. The trick is to have one dry hand and one wet hand, so you don’t end up with monster breadcrumb fingers. I keep a roll of paper towels handy if I need to wipe my hands during the process.
I place the breaded eggplant slices on the oiled baking sheet. I always need two of them, so now I have the second one ready to go. After all the eggplant is breaded, I drizzle just a touch of oil on the tops of them. Next, I throw the trays into the hot oven and bake for 20 minutes.
After the 20 minutes are up on the first side, flip them over and put them back into the oven for 10 more minutes. You want them golden and crispy. If you sliced your eggplant thick, they might take longer; that’s cooking with your eyes and touch, not relying on a recipe exclusively.
When the eggplant is done, let it cool, then it can be stored in a storage container or wrapped in foil. I make a lot and freeze some in a container, then one night, I can pull it out and make eggplant parm stackers in a hurry. I usually have small containers of marinara sauce in the freezer for this purpose as well.
I usually make my eggplant cutlets earlier in the day or a day before and cover loosely in the refrigerator until I am ready to assemble the stackers.
I will not be a cooking snob; I won’t tell you that you have to use homemade marinara sauce. Using your favorite jarred sauce is fine. As far as cheese is concerned, I would rather use smaller amounts of whole milk mozzarella than low-fat; it melts and tastes better.
Assembly of the stackers
If you don’t want to buy a whole block of mozzarella because it’s only two of you or just you, you can get a couple of slices of thinly sliced mozzarella at the deli counter. I do that with cold cuts that I need for a recipe that calls for a slice or two, like in chicken cordon bleu. I don’t care if the deli clerk thinks I am a pain in the ass because I want two slices of ham and two slices of swiss.
I suggest always shredding your own cheeses and stay away from the pre-shredded ones. Why? Pre-shredded cheeses are covered in cellulose. Here’s what I found out about it in a Wall Street Journal article about food additives.
“In packaged shredded cheese, cellulose is used to coat the pieces of cheese, blocking out the moisture that causes them to clump. But that is just the beginning; cellulose is also used to replace fat and give a creamier feel to foods like low-fat ice cream, to thicken and stabilize, and to boost fiber content.”
Fiber content, my ass, cellulose is made from wood pulp! Yes indeed. They don’t tell you that on the package of cheese or your low-fat ice cream. I don’t want wood pulp on my eggplant parm, pizza, or tacos. Do you? Anytime I have used pre-shredded cheese, I’ve kicked myself.
I know, I know you don’t have time to shred your own cheese, but I will always say you should be doing your mise en place anyway. I ride people constantly about prepping ahead, especially when they complain they don’t have time. Just taking a few minutes here and there to get it done. Lastly, shredding cheese yourself also saves money.
I served my eggplant stackers the other night with my “pizza fries” and a side of marinara sauce for dipping. I didn’t have any fresh basil, but used frozen basil in the marinara sauce. I added a bit of basil oil on top for garnish.
Wow! I didn’t think I had so much to say about eggplant parm stackers, but I guess when I am super passionate about a recipe, it happens. I hope you will try my recipe and love it as much as I do.
Eggplant Parm Stackers
1 medium eggplant peeled and sliced into 1/4 inch rounds 3 eggs whisked 3 Tbsp water 1/2-3/4 cup regular or gluten-free flour 1 1/2-2 cups seasoned regular or gluten-free breadcrumbs 1/3-1/2 cup grated parmesan cheese 1 tsp kosher salt or to taste 1/2 tsp pepper 1/2 tsp garlic powder 1 tsp Italian seasoning Olive oil or pan spray to baking sheets
2-3 cups of marinara sauce or a 24 oz jar of marinara sauce 1 lb mozzarella cheese thinly sliced 1/2 cup fresh basil leaves torn or thinly sliced Pan spray or olive oil to lightly coat a baking sheet or Pyrex dish
For the breaded eggplant:
Preheat oven to 400-degrees F and lightly coat baking sheet(s) with olive oil or pan spray.
For the dredging station, set up three bowls or pie plates. Add the flour to one; in another, whisk the eggs and water to make an egg wash; for the last one, mix breadcrumbs & parmesan cheese. Divide the kosher salt, pepper, garlic powder & Italian seasoning between the egg wash, flour, and breadcrumbs; mix each well.
Prepare the eggplant by peeling and slicing—Bread the eggplant. Dip eggplant rounds into the flour coating completely. Next, dip the eggplant into the egg wash again, coating completely. Place the eggplant into the breadcrumb mixture using light pressure, so breadcrumbs adhere on both sides. Repeat using all eggplant rounds and adding more flour, eggs, breadcrumbs, or parmesans cheese as necessary.
Place each of the breaded eggplant rounds on the prepared baking sheets as you go, arranging in a single layer. Lightly spray or drizzle a small amount of olive oil to the tops of the breaded eggplant rounds.
Bake for 20 minutes. Flip the eggplant and bake for another 8-10 minutes or until both sides are golden brown and crispy. Remove from the oven and let cool and set aside.
To make the stackers:
Lightly coat a sheet pan or pyrex dish with pan spray or olive oil. Divide the eggplant rounds into threes; this will be the number of stackers you will have. You should have between 4-6, depending on how thin the rounds are. Arrange the largest 4-6 rounds on the baking sheet. Top each with two tablespoons of sauce, 1 slice of mozzarella cheese, and a sprinkle of basil leaves. Repeat with two more layers, medium-size slices for the middle and smallest ones for the top, ending with sauce and cheese. Do not add basil leaves to the top layer, it will burn.
Bake for 20 minutes at 375-degrees or until the stackers are hot and the cheese is melted between all the layers. Remove from the oven and top each stacker with fresh basil leaves. Serve hot.
Breaded eggplant cutlets can be made a day or two in advance and stored wrapped in foil or a covered container. Double the batch and freeze some in a container. Defrost and assemble.
Eggplant parm stackers can be assembled early and refrigerated. 20 minutes before dinner, bake for 20 minutes or until done. Enjoy! Serve with pasta, roasted potatoes, or a salad.
