Monte’s…

Last Friday, we walked around Greenwich Village looking for two gluten-free places that were on my list of places to check out. 

When we got to the intersection of Bleeker Street and MacDougal, we both looked to the right and saw it! Monte’s!

Monte’s Trattoria is where Marty and I had our first date back in January of 1985. I remember the day like it was yesterday.

Marty picked me up in his little white Alfa Romero. We parked his car at Metropark Train Station and jumped on an NJ Transit train. We pulled into Penn Station and walked around midtown. Christmas decorations were still up and it was cold out.

We went to the Hard Rock Cafe for an early lunch. We were seated next to the band Wang Chung, which was pretty cool. We walked over to Rockefeller Center and while we were watching the ice skaters below he kissed me. It really was one of those magical moments that happen once in a lifetime.

We were both head over heels and knew that we were meant to be together. Can you fall in love that quickly? 

I decided right then and there that I needed to be my authentic self with him; I was tired of trying to act a certain way so guys would like me. Our personalities and upbringings were completely opposite, so if this was going to work, I had to be me. 

Before things got too far and I let myself get hurt, I told him, “Look, I drink, I smoke, and I curse, so if you don’t like it, that’s too fucking bad.” He immediately shot back, “What are you doing tomorrow night?” šŸ˜‚

We made our way downtown to walk around the “Village.” We both loved the village, and both had our favorite spots. We stopped for drinks at a few different places and ended up at Monte’s. I wasn’t familiar with it, then he led me down the stairs to the restaurant. 

Photo courtesy of Monte’s.

Monte’s is a small Italian restaurant that opened in 1918. It was and still is the real fucking deal. We sat at a table for two. There was a man sitting directly behind me, alone at a two-top as well. I looked at him before I sat down. He looked businesslike and scholarly. 

He was dressed well, although I couldn’t imagine why he was sitting with a winter trench coat on since it was hot in the restaurant. He wore glasses and seemed well-groomed.

As we were sipping our drinks and enjoying each course coming out of the kitchen the man was having a conversation. A loud and angry conversation at times. The MaĆ®tre d’ went over several times pleading, “Senor, please, quiet down and stop cursing there are people right behind you.” 

The man obviously didn’t give a shit who was around him; he had an argument to win. He must be a big-time lawyer or an NYU professor, I thought. While we were having our desserts the man got up and left. The maĆ®tre d’ apologized again for the man’s rudeness.

I said to Marty, “That man must be rich to spend that much money on so many cell phone minutes.” I thought he had to be loaded to afford a cellphone back in 1985; they had only been on the market for two years.

Marty started cracking up and could barely breathe, let alone tell me what was so funny. “He wasn’t on the phone; he was talking to himself.” I was shocked, “You mean he was fucking nuts?” Marty replied, “Yes.” Sad, but very funny at the same time.

Dinner at Monte’s was one of the best dinners and nights of my life. I remember the food and desserts were excellent. Everything was made in-house; it was old-world cooking on an upscale level.

That was the last time we were in Monte’s until Friday. We were both so excited when we saw it. Marty grabbed my hand and he led me down the stairs to the restaurant. 

We walked in, and the place looked just as it had 37 years ago. It wasn’t dated after all that time; it was simple elegance. The bathroom had been recently renovated, probably during the pandemic shut down.

As I recall, Monte’s bathroom could have used a renovation. It is a one-person restroom that is now gorgeous with shiny white subway tiles, a new sink, toilet, lighting, and a huge mirror. I have a thing about checking out bathrooms in places I am in; I have done it since I was a little girl. I would report back at the table what the bathroom was like. LOL!

A few diners were having a late lunch. Two guys were sitting at the corner of the small bar, and a bartender was dressed like high-end, old-school bartenders do.

The bar with the old-school cash register. There is a new POS system hidden away.

We sat at the bar and told the bartender that this was where we had our first date in ’85. He asked why we waited so long to come back. Lol! The two guys at the bar laughed at that one as well. We knew we were going to like this guy.

I had a delicious midday Bloody Mary.

We ordered a couple of cocktails and sat talking to everyone at the bar. We are bar people and always feel more comfortable sitting at a bar instead of a table. We have met many interesting people at bars over the years.

We felt welcomed and at home there; that’s the vibe the place gave us back then and now. We didn’t eat because it was midday since we were still stuffed from the curry wurst and fries.Ā 

The menu hung in the entranceway.

The chef, Chef Mosconi, came out of the kitchen to say hello. He spoke in English but spoke Italian back and forth to a patron leaving and the guys at the bar. When he heard we were from Vermont, he told us his wife went to college at St. Joseph’s in Rutland, VT. She was a teacher. Marty told him he had worked in Rutland for years.

Photo courtesy of Monte’s.

We also found out he was the chef when we were last there. He started “in the business” in ’83. He was very friendly and looked like what you would imagine an Italian chef to look like. His parents ran the restaurant beforehand; a black and white photo of them standing behind the bar is hanging up.

Photo courtesy of Monte’s.

Chef Mosconi cooks food true to his Italian roots with love; he is passionate about making different kinds of stuffed pasta.

The walls in Monte’s are full of celebrities that have dined at Monte’s over the years. There are photos of currently famous people and all the biggies like Sinatra who frequented the place.

Monte’s is a neighborhood institution. It is on a food and history walking tour of Greenwich village. A tour group came into the restaurant while we were there. Ironically, I am going on a similar walking tour with my sister Jennifer in a couple of weeks. This had been planned long before Marty and I even knew would be in the city for Hamilton. I spoke with the tour guide, who may be my tour guide.

The food tour group was enjoying a glass of red wine and a small bowl of pasta.

We finished our drinks and paid the tab. We thanked everyone and said our goodbyes. The bartender told us not to wait so long to come back. We all laughed. 

I told him the one thing I learned during the pandemic is you don’t get time back and don’t know how long you have. You have to do things and live life. You can’t keep on waiting as we did. I snapped a few photos and whispered to the restaurant, “We will be back soon.” 

Besides Hamilton, this was the highlight of the trip for me. I still felt like a young girl with this funny and handsome guy. I never imagined that night we would be back 37 years later. That’s Amore! šŸ˜

What a trip!

Rennselear Train Station

I’ve been figuring out the best way to tackle our two-day trip to NYC. We packed in so much in under 48 hours it wasn’t funny. Getting back to the city was well overdue; now that we went, we will be going back again soon.

Rather than write about our trip chronologically, I will write about subjects. This will keep me from flitting from one thing to another, making the piece hard to understand.

Travel & accommodations

We started the night before our trip by going to our favorite Chinese place, Ala Shanghai, and spent the night in Albany since we had an early train to catch. Again, the weather forecast was not a pretty one with ice and mixed precipitation.

Our whole Amtrak experience was an excellent one! The ride was pleasant, comfortable, and quick. The trip into the city is less than 2 1/2 hours and went very fast. The train was sold out, picking up passengers along the way.

We stayed at the OYO Hotel, 800 ft from Times Square and a 5-minute walk to the Richard Rodgers Theater. It was a great location!

It was a small boutique hotel with only nine floors. The building was old but updated. Our room was on the 6th floor, small but modern, clean, and comfortable. It was perfect. The mattress was incredibly comfortable, and the two pillows seemed customized for me.

The only drawback was that the elevator was extremely slow, so we walked down the stairs to save time. We walked down, not up, since our legs and feet were so tired from all our walking.

Like the rest of the city, the hotel is under construction, which you did not see. It seemed like most of the city’s buildings had scaffolding around them, but this is good when it is raining like it was our first day. Scaffolding = staying dry.

We bought a Metrocard and took the subway everywhere for the rest of the trip. We were a little rusty at first, but we both got back into our NY groove and found the system as second nature as it had been years ago. The subway is the best way to get around the city quickly and affordably.

Ghost town

To say we were shocked and dumbfounded is an understatement. Times Square was empty. There were virtually no people. There is no traffic like it used to have since it is a pedestrian zone, but the were no people!

The usual touristy places like where the late show is filmed and NBS Studios were empty. I took photos to show just how quiet the streets were. It was a little creepy and scary; I can’t imagine how it was a year ago.

Many people are working from home so that accounts for some of the lack of people along with March not being a touristy time of the year.

The streets filled up more in the evening with theatergoers and other visitors, which was good to see. New York is struggling for its economy to come back; it felt good to support it.

Hamilton

We’ve been listening to the soundtrack to Hamilton for years. I’ve heard it hundreds of times and know most of the words to the songs. We lost track of how many times we watched the show on Disney + with the original cast.

Just seeing the Richard Rodgers Theater was exciting! We almost bought tickets right before the pandemic, but they were too expensive for us at the time. This was a major regret of mine during the shutdown of our country. It was sad that the lights went out on Broadway for over a year for the first time.

Sam chose good seats for us in the orchestra section, on the end, in case I need to “go potty.” šŸ˜‚ Our seats were good; we could even see the expressions on the actor’s faces and close enough to hear their shoes squeak when they did turns.

I may be the only person to notice spin squeaks, but I did because the same thing happens when we do spins in belly dance when the floor is tacky from humidity. It was raining out, so maybe this was the case at the show.

When we got to our seats, I can’t describe how exciting it was to see the stage and be “in the room where it happened.” From our seats, I could see where the actors waited in the stage’s wings to come out and what props they had for the next scene.

I was in the room where it happened.

I realize most people wouldn’t think to watch the wings of the stage, but I knew the show so well it was cool to watch what was about to unfold in person.

I was concerned I would be disappointed seeing the show live since the original cast is no longer in the show. I was wrong. The actors that night played their roles amazingly close to the original cast with the same passion, emotions, and expertise. Their voices sounded so similar, and their mannerisms on point.

The only character I was disappointed in was Angelica. The actress is excellent, I’ve seen her in other shows, but she seemed to be on stage just performing, not in character. The original Angelica played by Renee Elise Goldsberry made me cry every time she sang “Satisfied” and started the song “It’s quiet uptown.”

When Renee Elise Goldsberry played Angelica, she was Angelica. She was filled with emotion, and you could feel how heartbroken she was. When she was interviewed after Hamilton aired on Disney +, it was the first time any of the original cast saw the show for themselves; she said watching the show, she was a puddle of tears and felt the heartache all over again. She exhibited anguish and sorrow at every performance. The actress we saw had no emotion even though she had a lovely voice.

After the opening number, Alexander Hamilton, while the cast stood at the edge of the stage singing, I was so overwhelmed that I cried. Nothing can ever replace live theater and experience it.

Gluten-free food tour

After being disappointed with the lack of gluten-free food in Vegas, I did my research. I read blogs and followed dedicated gluten-free bakeries and restaurants on social media. I watched YouTube videos of gluten-free restaurant reviews. NYC didn’t disappoint; according to Hamilton, it is the “greatest city in the world.”

We started at Friedman’s, a Jewish deli where the phrase “there’s no such thing as a free lunch” was coined. We asked our server about gluten-free choices; he told us everything on the menu was or could be gluten-free except for the matzo ball soup.

We were in a New York Jewish deli, so we ordered a pastrami sandwich with herb-tossed french fries. We also had an order of potato latkes; again, in a Jewish deli, you get the latkes.

The food was delicious! It felt good to feel normal and order whatever we wanted off the menu without worry. We shared our meals so we could save room for more items to try.

Later that day, we headed up to the upper east side and went to a dedicated gluten-free Parisian bakery called Noglu NY. They have two locations, one in Paris, the other in NY. If I can’t go to a bakery in Paris, I figured I had to go to this one.

The bakery was how I imagined it. The website is in French, so I was relieved the staff spoke English. We had the most sexy-ass quiche I had ever seen or tasted! The crust was brioche-like; the wilted spinach filling was as light and fluffy as a cloud.

Marty and I split the quiche and one of their pastries filled with a caramel-like cream, topped with thinly sliced almonds. Holy shit, you guys, it was just like being in Paris. I was so happy we went.

The next day, we headed back uptown and went to a dedicated gluten-free bakery called Modern Bread and Bagel. I’ve read on social media their bagels are authentic NY bagels, and you can’t tell the difference. Could this be true I wondered?

First of all, unless you have had the real deal, an authentic NY bagel, you haven’t had one. Modern Bread and Bagel’s bagels were exactly as explained. We couldn’t believe we were eating real NY bagels! I almost cried with joy; it was that good.

Modern Bread and Bagel

The staff were friendly and explained the various cream cheeses and other “schmears” to us and their pasties. It was hard to make a choice, but we will be going back there again for sure; it took some of the pressure off.

Marty had his favorite sesame bagel with veggie cream cheese. I had a plain bagel; I wanted to try a plain one to taste the bagel and not the toppings with olive cream cheese. There were whole kalamata olives in the cream cheese!

We also found an everything bagel with housemade lox, cream cheese, arugula, and tomato in our bag by mistake. They told us to keep it and enjoy it. It was my first time trying lox; the sandwich reminded me of a BLT. The lox tasted like the kosher answer to bacon.

Next, we headed downtown to Chelsea Market, which we had never been to before. It is a foodie’s dream place with various food vendors and artisan shops. We stopped at Berlin Currywurst. We had to see if their currywurst was as good as those in Berlin, and yes, it was. It tasted just like my food memory. Everything at Berlin Currywurst was gluten-free except for the buns.

We walked off the currywurst while heading to the Union Square Green Market. It is a farmers market that is open 5 or 6 days a week. We knew a few vendors there and said hello to them. After hearing about this market for so long, it was fantastic to see it.

We also went to Washington Square Park to rest our legs and watch some street performers. It was sunny and warm; the magnolias and daffodils were in full bloom. Spring had sprung in NYC, which felt great.

We kept walking and stopped to check out two more dedicated gluten-free places. Senza Gluten and Posh Pot Bakehouse. Senza was closed for dinner until 5 pm, but we got to go in and see it anyway.

Posh Pop Bakehouse is a sweets eater heaven with over-the-top cakes and other sweets. The whole place is very girlie and all pink, which I loved. The staff was so friendly and passionate about their bakery. They were happy and proud to have such a purpose in the gluten-free community. If you love sweets, you have to go there.

Our last gluten-free food stop was a Thai place called Kati Shop. It was like a Thai version of Chiptoles where you pick your rice, protein, sauce, and toppings. Everything in the shop was gluten-free and delicious. The owner was very friendly and gave us samples of all their curries and explained the dishes in detail. We got so much food for under $25 and walked out of there stuffed and tired.

During the trip we also had drinks and other gluten-free bites in bars so we could sit down and use their bathrooms. Bathrooms are hard to come by since they are for patrons only or in fancy hotels or department stores. Marty found the “best place to take a dump” at the Moxy Hotel. šŸ˜‚

We packed in so much in two days! We were exhausted while waiting for our train in the comfortable Amtrak waiting area. The train ride home went quickly and was restful. The hour-long car ride also went simple, hitting no traffic.

Tomorrow, I will be writing about how Marty and I went back to a place in Greenwich Village where we had our first date back in 1985. This post is long enough, so I figured I would do it justice and write about it tomorrow, giving us all a break. Lol.

Yesterday and today, I am relaxing because we are back to work tomorrow with so many orders that came in during our time off, which we are thankful for.

What a great trip we had! ā˜ŗļø

Checkāœ”ļø

Hey guys! Just checking in; its been a busy week so far, the good news is besides a few deliveries to make, we are ready to go away!

Today, I am belly dancing with Kathleen from 3-4 then teaching from 5:45-7:15. I usually donā€™t leave until after 8, but tonight Marty is picking me up early.

I am happy we decided to spend the night in Albany, we have a winter weather advisory until tomorrow. I would be a hot mess worrying about traveling at 5 am in an ice storm.

Thatā€™s it from me, Iā€™ll take lots of photos and report back. Enjoy the rest of your week! ā¤ļø

Getting ready…

We are headed down to NYC first thing on Thursday morning. We haven’t been down to the city in 9 years. Sam gave us two tickets to the Broadway show Hamilton for our February birthdays. Plus two Amtrack round trip tickets from Albany to Penn Station. The kicker is he also booked us one night at the hotel, OYO in Times Square, which is located very close to the theatre.

This was a shock. The first thing I did was cry. Then I felt terrible he spent so much money on us. We always tell our boys not to spend money on us and use their money for themselves.

I wouldn’t see Sam for hours to thank or talk to him about his gift. When I did see him, he told me he planned on doing it for a while. He said that since he was working so many extra hours, he could afford it. I guess he could, but I still felt bad. No one ever gave me or us a gift like this before.

Marty and I never got to go away when our kids were small; neither of our families would babysit for us. Hell, they wouldn’t even babysit for one night. If my mother had to, I would “owe her big time.” Owing you to spend time with your grandchildren? Ok then. Too bad she felt that way. My mother-in-law flat out refused. Sadly, that was her loss too.

I have a million things going through my head before we go. We have a lot of spƤtzle to make. Wholesale orders to fill and deliver. Plan for what needs to be done when we get back. Answer calls and email and post on social media; we will not be at the farmers market on Saturday. Plus, anything else that comes up.

I always pack days ahead when we go away. When the kids were small, and we rented a shore house for a week, I packed for weeks, including bedding, towels, inside and outside toys, books, clothes for four people, and food. We didn’t eat out; I cooked or grilled whatever I could find from the butcher shop and produce markets on Long Beach Island.

Last night, I got out what I am taking to NYC. It was easy because everything is black and I have an entire wardrobe of it. The weather will be iffy with rain and temps around 55 degrees. I hope the coat I am taking will do the trick; however, the thing about NYC is that you can find absolutely anything at any time if you need something.

We leave Albany at 8:30 am and get into Penn Station before 11 am. We can’t check into the hotel until 3 pm, so we have to carry whatever we bring all day. We are taking backpacks and are packing very lightly. This stressed me out until I got what I wanted to take and found everything fit, and my pack wasn’t too heavy.

Today, we were in the production kitchen bright and early so we could each go separate ways to make deliveries. Marty headed to Saratoga, and I went to Rutland. I wanted to pick up some food for Sam while we were gone, so I stopped at Aldis. I like leaving him good food since he is as much a food person as I am.

When I got home from Rutland, I made Klausie boy his doggy meatballs that we sneak his allergy meds in every morning. He will run out of meatballs before we get back on Friday night. I also made a quick marinara sauce for a baked ziti for Sam as a quick reheat and-go meal.

Last night, in the middle of the night, when I couldn’t sleep, I did some research and found many dedicated gluten-free restaurants in the city. Other restaurants can virtually make anything on their menu gluten-free if you ask. I see a big pastrami sandwich at Friedman’s and a real NY bagel at Modern Bread and Bagel, which is gluten-free and gets rave reviews by actual New Yorkers.

Hamilton starts at 7 pm on Thursday night, we plan to go out afterward in search of cocktails and snacks. We have the whole day on Friday in the city since our train doesn’t leave until 9 pm. Sam planned it this way for us to enjoy as much of the city we wanted to. We get back into Albany around 11:30 pm.

We love lower or downtown Manhattan. Our old stomping grounds in Greenwich Village haven’t seen us in decades. We always love to walk through Little Italy and Chinatown as well.

I found several dedicated gluten-free restaurants downtown. One is called Senza Gluten NY, and I want to check out a dedicated GF bakery called Posh Pop. It’s very girlie with pink roses on the walls. I am a sucker for girlie things, believe it or not.

After waking up to an anxiety attack at 4:30 am, I feel less stressed today than I have about our trip. Since we have an early morning train on Thursday morning, Marty is picking me up after bellydance Wednesday night and heading to Albany to spend the night. We have Hilton rewards points up the ass, so we may as well use them.

Now, I won’t have to worry about oversleeping or hitting traffic on the hour-plus ride. I know we would never oversleep, but my 2 am brain doesn’t know that.

Sam is happy to see me so excited; he told me he wanted us to have this trip and see Hamilton in person because he knew we would never do it ourselves. He’s 100% right! We wouldn’t do it in a million years. I am so looking forward to it I can hardly stand it! šŸ¤—

A welcome change in plans…

Yesterday, when I woke up, I expected a rainy day in the 50s. After some coffee and yogurt, I got dressed and headed out to the production kitchen for our usual Friday production and deliveries.

As I walked outside, there were blue skies in the distance, and it was warm. It was so much better than the forecast Alexa just told me. Marty was almost giddy about the weather when I got inside the production kitchen.

We decided to power through production and make the most of the day outside. Yes, I had half a dozen things that needed to be done inside the house, but I thought the hell with it, this day is a gift, and I am not going to blow it.

Fridays are always “Broadway Tunes Friday” in the production kitchen. We put on Hamilton in preparation for seeing the show in NYC next week. We also know that whenever we listen to Hamilton, we work our asses off and get shit done quickly. We did in record time!

We’ve been squirreling away lumber, decking, and screws over the winter for a small deck we will be building for the pool we put up back in September. We tried using the ladder that came with the pool, but it wasn’t fun, safe, or enjoyable.

Marty put in footers for the deck in the fall, saving us from waiting for the ground to thaw in the springtime; plus, it saved time when it came to deck building.

We decided to start to build the frame and see how far we would get. We had to stop in the middle of working to both make deliveries in Bennington & Manchester. We each got home as fast as possible and got back to work.

We finished the frame and decided it was a good stopping place. I could have gone inside and gotten the stuff done I put aside, but instead, I suggested taking the dogs for a walk.

After we got back, again, I could have gone inside but made another suggestion of having our first Friday night happy hour on the front porch. Without hesitation, Marty said, “good idea.”

Relaxing…

The front porch sectional cushions were still packed away in trunks stored in the barn. I didn’t want to waste the gorgeous weather and sunshine getting them out. Marty convinced me it would take ten minutes. He grabbed the cushions and staged them for me to carry to the porch. Within ten minutes, the cushions were in place, and I made us two of my favorite cocktails, rum & tonic with lemon.

Klaus and Otto were first so happy to go on a walk, but being back out on the front porch was heaven for them. The front porch is their favorite place to sit, lay down and play Stalker McGee.

I texted Martin if he was around to stop over for a quick pop. A few minutes later, he walked across the street, and we were toasting our first outdoor “Happy Friday” of the year. šŸ¹

An exception…

I  am not a person who follows what others are doing. Back in high school, I wore designer jeans and had big hair like everyone else, but back then, I wanted to fit in at high school. 

I don’t copy and paste things and repost them on my Facebook page. I don’t take quizzes or do Wordle. The one exception is following the crowd wearing green on St. Patrick’s Day. It’s a big deal to me. When I was a child I hated St. Patrick’s Day.

Growing up adopted, I didn’t know my nationalities, and it bothered me when other people were proudly Irish, Italian, German, etc. I never knew how to answer when someone asked me what I “was.” I was nothing.

I would stammer around my words, explaining that I was adopted and didn’t know. That’s when people would play the guessing game. “You look Italian, you have to be Italian.” Many people thought I looked Jewish or Mediterranean. All good guesses but no one ever said, Irish.Ā 

St. Patrick’s Day was my mother’s big holiday; she was Irish. My parents told me I was adopted when I was five years old. I remember I asked her if I was Irish too? She never answered me; instead, she would dress me up in green like a doll and send me to school telling me it was ok that I was wearing green; everyone was Irish on St. Patrick’s Day. It still makes me cringe how bad I felt and stupid wearing green.

I left the house in tears. I hated her for knowing she was Irish, and I didn’t know what I was. She hurt me year after year with that comment. Telling her how I felt wouldn’t have done any good, plus big consequences would have been. My father always told me to keep my mouth shut; everyone would be happy. Seriously?

That all changed in 2014 when I finally found my biological history, family, and DNA. I was indeed Irish; I am 72% Irish, about 6% Scottish, and a little Eastern European.

I found my biological Information after my mother had her stroke in 2013. She never wanted me to know my history and lied about her having my adoption information. She told me I would have to wait until she died. All the Information was in a large folder. Her “death” folder, she called it. 

The night of her stroke, I had to find and open the death folder and pull out the power of attorney paperwork for the hospital naming me as such.Ā When I went through the rest of the death folder, I realized there was no paperwork from my adoption or any information.

I had to clean out her apartment since she now lived in a care facility. When I realized there was no information, not even a clue, I was in a state of shock. I remember sitting on the empty apartment floor crying that I never found anything, and she lied to me.

Not only was I in shock but more so angry and sad. How dare she use my adoption information like a carrot being dangled in front of me my whole life. I had to wait, she always said. Even when I had severe health issues, she didn’t want me to know anything, even my medical history.

A couple of months after closing the apartment, I called Catholic Charities in Newark, NJ, for help. New Jersey’s Governor opened sealed adoption records on January 1, 2014. I gave a woman from Catholic Charities some information, not thinking she would find anything. Guess what? They found my biological mother in 3 weeks. I can’t describe to you how it felt when I finally got the Information I had been wanting and needing.

I never told my adopted mother I found my biological or DNA history. I didn’t tell her I had relationships with my birth family either. I didn’t want to hurt her even though I was still hurt and angry that she lied to me. On the other hand, I didn’t think she deserved to know. It was my Information, not hers.

Once I found out my history, it closed a nagging open circle I had for my whole life. I felt complete. This is not something I can describe, only adopted people would know how it felt. I also knew I was blessed to have a happy ending when I searched when many others weren’t that lucky. It was a risk I was willing to take, no matter what I would have found.

Now that my adopted mother is deceased, I realize after working on forgiveness and letting go of hurtful stuff why she acted the way she did. She used the Irish thing on me for years to make herself feel better. She had something I didn’t have and she rubbed it in. Did she do it on purpose? Was she that unhappy or jealous of a child?

As far as lying to me about my adoption information, I know she was afraid of someone taking me back, or her worst fear was what if I did find my biological mother and like her better. As a mother, I can see how she may have felt that way, but it still doesn’t excuse continuing the lie for 48 years.

Finding my biological mother would never have changed the fact that she was my mother who took care of me, raised me, and always would be my mother. I loved her, and that would never change.

Back to St. Patrick’s Day, I found out Irish people tell ten stories before getting to what they want to say. I thought it was just me; it drives Marty crazy.

Now, I jump on the bandwagon every St. Patrick’s Day and wear green as everyone else does. I wear green like a beacon of green, showing the world where I came from and could finally answer those who wanted to what I “was.”

I knew someday this story would come out, I didn’t expect it to on St. Patrick’s Day. I didn’t expect to write about my mother in this piece. Before I knew it, words were pouring out of me.

Writing about my relationship with my mother is painful but is helping me with forgiveness and letting go. I still have a long way to go; there is a lot of emotional hurt and abuse trapped inside of me. Every time I let a little piece go, I feel the healing effect.Ā 

I said from the start I wanted to be genuine and authentic on my blog. I wasn’t going to write about a bunch of fake bullshit; I would write about the journey I am on, the good, the bad, and the ugly. Yes, this was another difficult piece for me to write, but it needed to be told.Ā 

Happy St. Patrick’s Day! šŸ€ 

Spring cleaning begins…

I love to spring clean! Nothing beats getting rid of the winter dirt and dust; ok, maybe that’s pushing it a bit. You know what I mean.

I can’t tell you the last time I washed the windows in our house. We tackled many projects around the house during covid, but cleaning windows wasn’t one of them.

A couple of weeks ago, I wrote about the new replacement windows we got for our mudroom. We are still waiting on the sixth one to arrive. It broke in transit. If Marty didn’t call to have it tracked, I am unsure if FedEx would have said anything.

The window company, American Craftsman, wasn’t aware of the broken window either and apologized. Even though it’s not their fault after the windows leave their plant, they apologized anyway and sent the new window out right away. I like this company in a world where it’s hard to get anyone to call you back, answer an email or give you a straight answer.

We keep noticing how sparkling clean the new windows are, making all the rest of the windows look terrible. I’ve cleaned the insides over the last three years, but not the outsides, and boy, do they need it.

After production and lunch, I decided to start with the dining room. I used a sponge with vinegar water to get the dirt off, then used Windex to clean and shine. They say never wash windows on a sunny day, well that wasn’t a problem today for sure.

I got the dining room and kitchen done in a short amount of time. What a difference! Holy shit! I should have done it a lot sooner. They aren’t hazy anymore and seem to be letting in more light.

Better late than never. Now I just have the rest of the house to do.

20 Minute Gnocchi with Pomodoro Sauce…

Sundays. I love Sundays. They are my make a big breakfast and eat it slowly. They are making and enjoying big Sunday dinners, relaxing before another busy week. 

Yesterday, Sunday, I was crawling the walls. I told Marty I missed work and wanted to go into spƤtzle production the next day. We flip our weekend by using Mondays as Saturdays like the Monday through Friday folks have. Our TGIF is actually on Saturday nights after the farmer’s market.

Our Mondays include but are not limited to banking, paying bills, cleaning, projects, laundry, and catching up on clerical work.Ā 

Some Mondays, we are in production when we have a lot of spƤtzle to make. All of our chores are then squeezed in during the week.Ā 

Over the three days of our snowstorm hiatus, I counted the orders coming in and looked forward to making spƤtzle. Even after five years, I still love making our spƤtzle; it’s the 2+ hours of dishes and clean-up that isn’t my favorite.

What else did I do during the three days off? I cooked, a real shocker, right? These days I am in a total food rut, struggling to think of dishes we aren’t tired of. I want to cook springtime food this time of the year, even though it still feels like comfort food weather.Ā 

I tried a new recipe, Chicken in a Madeira Wine Sauce, along with SpƤtzle in Garlic and Oil, and Glazed Carrots. It was delicious!Ā Better than I thought it would.

Of course, I didn’t follow the recipe I found but used the same ingredients with different prep and cooking methods. I will make this again, and I’ll write it done to share with you.

I made Mongolian Beef with Jasmine Rice and Crispy Tofu Triangles with Peanut Sauce. I will share the tofu and peanut sauce recipes in another post. My cooking class was surprised how much they liked this dish when we made it since some were afraid of the tofu.

Yesterday, I made my 20-minute gnocchi recipe. I added a small amount of pesto to the gnocchi for a taste of basil. I made a pomodoro sauce, which is slightly different from the usual marinara sauce.Ā 

Both marinara and pomodoro sauces contain the same ingredients yet are different: tomatoes, olive oil, garlic, basil, salt & sugar.

There are plenty of arguments regarding the preparation of the tomatoes and should onions be added.Ā I hand crushed my tomatoes yesterday; I was too lazy to get out the blender. Truth be told.

Authentic pomodoro sauce uses tomatoes blended into a purĆ©e and no onions. The tomatoes are left chunky in marinara sauce, and onions are added.Ā The other difference is the color of the sauces and their texture.Ā 

Marinara sauce on the left with pompador sauce on the right.

Marinara sauce is cooked quickly in under 30 minutes, leaving the tomatoes an orange-red color. The texture of the sauce is loose or runny with tomato chunks. Marinara sauce is light and bright, like a taste of summer. 

Pomodoro sauce is cooked slowly, producing a deep red and thickly textured sauce. A heavy flavorful sauce like this screams cold weather to me.Ā Here is a basic pomodoro recipe.

Now a pot of “sauce” or gravy is entirely different from both of these sauces. “Sauce” is made in large quantities using crushed tomatoes or tomato purĆ©e. Meats like sausage, meatballs, and pork are added along with garlic, onions, basil, oregano, salt, pepper, and a little sugar.Ā 

“Sauce” starts thin and cooks for hours, getting thicker over time. When the sauce is done the texture is like smooth, red velvet. Yum! Just thinking about having some sexy-ass velvety sauce with tender pieces of meat makes me drool.Ā 

I mentioned I made my 20-minute gnocchi to serve with the pomodoro sauce.Ā Potato gnocchi is made with leftover mashed potatoes or grated baked potatoes. I use my quick cheat method when I don’t have either; I use potato flakes instead.Ā Gnocchi can also be made with ricotta cheese; we can cover that another day.

This recipe is foolproof after making it many times with the same success. I always cook one trial gnocchi to ensure it holds together and floats. It always does, but I do it anyway, then eat it. šŸ˜‰ Here is my recipe:

20 Minute Gnocchi

Ingredients:

  • 1 cup mashed potato flakes
  • 1 cup boiling water
  • 1 egg lightly beaten
  • 1/2 cup potato stach
  • 1/2 cup flour plus more for flouring surface * I use Bobs 1:1 Gluten Free Flour
  • 1/2 teaspoon kosher salt
  • 6 cups water
  • 1 tsp kosher salt for water
  • Olive oil to coat cooked gnocchi

Directions:

Place potato flakes in a large bowl. Stir in boiling water; add the flour, kosher salt, and egg. On a lightly floured surface, knead until smooth, forming a soft dough.

Divide dough into four portions. On a lightly floured surface, roll each portion into 1/2-in.-thick ropes; cut into 3/4-inch pieces. Press and roll each piece with a lightly floured fork.

In a large saucepan, add kosher salt to the water and bring to a boil. Cook gnocchi in batches for 30-60 seconds or until they float. Remove with a slotted spoon. Drain and place on a sheet pan and lightly coat with olive oil to prevent sticking.

Serve as desired or heated in a tomato sauce, sautƩed with butter and topped with parmesan or pan-fried with brown butter and sage. There are as many endless possibilities as there are with regular pasta.

***Ā  If you enjoy my recipes, please consider making a small donation to my blog in the “support my blog” section. No matter how small, all donations are welcome and make me feel like my time and effort is appreciated. Thank you so much for your support! šŸ¤—

Pivoting…

Snowfall around noon today.

Pivot- pivĀ·ot/Ėˆpivət/

~ The central point, pin, or shaft on which a mechanism turns or oscillates. (noun)
~ To turn on or as if on a pivot. (verb)

The word pivot has a lot of meaning in my day-to-day life, more than you would think.Ā 

In belly dance, we do pivot bumps, which is turning a dance move called a bump in a circle, and we use one foot to pivot on while doing calibrated spins which is four spins in a row.

Chefs have to pivot on a dime in the culinary world and even in my kitchen. This has two meanings. The first is to turn in their cooking stations from one to another quickly.Ā For example, they pivot from the work table station to the stove or oven then back again.

The second pivot in a kitchen is to change the food preparation or menu from one idea to the next for various reasons. I’ve seen many chefs on Top Chef use this word during one of the cooking competitions.

A chef must adjust if a sauce “breaks” during service by fixing the problem or removing the sauce altogether. A chef may also have to pivot if an ingredient has an issue or availability. Being able to think on your feet is essential in any kitchen.Ā 

When the pandemic hit, it became a pivotal point for many businesses. Restaurants needed to pivot by changing their dine-in status to take-out only or to make family-style dinners instead of individual meals.Ā Some restaurants had to close entirely. This is still so sad to think and write about.

Many other types of businesses needed to pivot quickly during the pandemic or risk going out of business. For example, by offering zoom classes for dance, yoga, or exercise. Some switched to zoom for business meetings and employees working from home.

Some people had no options to work, such as landscapers and hairstylists, until mandates were lifted. This was such a scary, terrible time for all of us.

This week we needed to pivot our business plans for the rest of the week. It happens quite often, so we are good at it now. Our production schedule can change daily depending on orders that come in or deliveries that need to go out.

During the pandemic, the biggest pivot or curveball for us was not getting the packaging we used to pack our spƤtzle in for retail stores. We had to use three different kinds we didn’t necessarily like, even though we knew the difference, they cost three times as much.

This week’s productional pivot came about because of Mother Nature. Getting orders to our wholesale customers needed to happen, snowstorm or not.

When Marty got up on Thursday, he saw the weather forecast for Friday night through Saturday night with the possibility of dumping 12-15 more inches of snow.Ā 

The original plan was for Marty to drop me off at the farmers market on Saturday, and then he would make our deliveries in Albany and Schenectady, NY. 

Typically, we would make these deliveries after production one day during the week. Still, with the rise of gasoline prices, we decided we couldn’t afford to make that extra trip anymore and make our deliveries on Saturdays.

That plan changed quickly because we couldn’t risk the weather forecast and could not make the deliveries on Saturday. The stores in Albany waiting for our delivery would still be open and busy with customers coming in for food even if it storms, especially if it storms.

So after a shorter than scheduled production week, we loaded up Skye (my pickup truck) on Thursday and headed down to Albany. We were glad we did since one of our best customers was completely sold out. Now we knew their customers could get our product for the weekend.

We also decided not to go to our farmer’s market today on Thursday. I am glad we made the call because the storm did precisely what was predicted for a change and started dumping snow during the market hours. As a company that makes a fresh, perishable product, we have to decide early since we make spƤtzle specifically for the market a day or two ahead.

I always feel like Lucy Van Pelt this time of the year.

It’s always a little depressing getting these late winter snowstorms. Hopefully, today will be Mother Nature’s last hurrah for the season. The difference with these kinds of storms is they don’t last long like they do in January. Vermonters call these storms “natures fertilizer.”

It felt strange yesterday not being in production on a Friday and staying home today. We can’t wait to get back to normal next week.

Lastly, why all this made me think of the word pivot is beyond me, but I decided to write about it anyway to describe my week.

Enjoy the rest of your weekend, guys, and don’t forget to spring ahead by one hour tonight! It’s always been worth it for me, even when the kids were small, losing an hour of sleep to have it stay lighter later. Now, spring is literally right around the corner.šŸ™‚

5th birthday! šŸ„³

Once upon a time, an Irish girl tried to make gluten-free spƤtzle for her German husband. She tried, and she tried, then she finally nailed it on 3/11/17.

That’s how it all started. I found out in 2010 I couldn’t have gluten anymore due to medical issues. Ironically, a year later, Marty found out he was gluten intolerant. After following my strict gluten-free diet, it made him sick when he did try to eat it. Very sick. We both loved food so much; this really sucked for us.

We could find shitty bread, bagels, pizza, and pasta. When I say shitty, I mean shittyā€”products with terrible texture, taste, and shelf life. The gluten-free food industry has improved by leaps and bounds over the last ten years.

As I said, we could find all the essential gluten-free items we missed, but I couldn’t find spƤtzle anywhere. I couldn’t find a recipe or product anywhere in the world. That’s when it became my mission to make a gluten-free spƤtzle for us.

Over the next seven years, I developed recipe after recipe to come up empty-handed. I used various gluten-free flours and grains, different liquids, and mixing methods. Every time I thought I had it, the spƤtzle disintegrated in the pasta water. You know me by now; there are still curse words out there floating around the galaxy.

Then on March 11, 2017, I had an idea and tried something new. I was getting closer and closer each time I tried, so I crossed my fingers and held my breath as I pushed the spƤtzle batter through the spƤtzle press into the simmering water.

It held together! It floated to the top of the water when cooked like it was supposed to! It tasted delicious! I said out loud, “This is the birth of the Vermont SpƤtzle Company!”

I drained the spƤtzle and sautĆ©ed it in some butter, put it on a big white platter with pork schnitzel, and served it to my family. Marty took one taste and said, “We need to share this with the world.” The rest is history!

OMG! Deliciousness! So much better than that dry af cake I made for Marty’s bday!

This morning I made us pineapple upside-down gluten-free pancakes to celebrate. Our productions plans have changed with making deliveries yesterday and today instead of making product for the farmers market tomorrow.

We decided to stay home from the market due to the impending snowstorm, which is forecasted to be at its worst with one inch of snow per hour while we would be at the market. High winds at 40 phr are also predicted, making us nervous that our power will go out again. At the end of the day, the hour drives there and back with the thought of what we may find when we get home isn’t worth the stress and anxiety involved.

I hope our customers who venture out won’t be too disappointed we won’t be there and will understand we live an hour away with more snow in the forecast in VT. It’s always tough to call closing your business due to weather, which is definitely something we don’t like to do.

Happy Friday! Today I will be making deliveries, doing chores, getting ready for the storm, and possibly losing power…again. Be safe and stay warm, everyone!