Dragging my ass…

Photo from Pinterest

Last Monday, on our way home from deliveries, I stopped at the vaccination site in our area and received my booster shot as a walk-in. Simple. Easy. Efficient.

I was keeping my fingers crossed for no side effects this time. After the first shot, I had a terrible headache that made my blood pressure go up; it lasted for two weeks. The second shot, I was beyond exhausted for two weeks.

You can see the bruise between the cherry blossom branches of my tattoo. Ouch! This is a week later!

After the booster, I had the usual Moderna arm that usually hurt for a day. The vaccination was injected high up on my arm and went right into my tendon. My arm hurt much more this time and still does even to the touch. I finally looked at it by contorting myself and saw an ugly dark purple bruise. Now it’s a green and purple bruise. Seriously WTF?

If the bruising was the only side effect that would be ok, but I am more tired after the booster than the other two vaccinations. Ugh! At least there is no headache.

I have to remind myself that I chose to get the booster in the beginning of December in case became I exhausted again for a couple of weeks. I don’t want to be tired the end of December when my sister Jennifer and the kids come to visit. That God it’s only December 6th and I still have plenty of time to pick my ass off the floor.

I was working on a blog post in the car this morning while Marty was driving; we were on another delivery run. I couldn’t keep my eyes open. It’s funny how many sleep problems I’ve had in the past since I’ve gone to bed early all week and fall asleep before my head even hits the pillow.

The rest of the day in Saratoga, Clifton Park, and Albany were miserable for me. I tried to hold my shit together and not let Marty see how exhausted I was. When I am exhausted I am cranky and want to cry. Thankfully, I didn’t cry but I was completely out of it.

The blog piece I am working on is still a work in progress since I couldn’t write anymore today. I just wanted you guys to know I am not slacking off, I have to get over that two week hump of being tired. It would also be nice if my arm didn’t ache anymore every time I lifted it.

Speaking of lifting my arm, I hope I have a little energy on Wednesday, belly dance day. I look forward to belly dance each week and this week Kathleen and I have to practice for a performance on Sunday.

We are having a “Holiday Halfa” which is a celebration with music, dancing, and food. Usually, we invite guests, other dancers, family, and friends, but with the whole covid thing, Kathleen, our students, and myself will be celebrating and performing just for each other this year. Last year we couldn’t even be together, so this really is a celebration.

I am looking forward to getting all gussied up in my costuming and do my hair and make-up tribal belly dance style. I want to perform and have fun dancing dammit, I need to get my energy back!

I am listening to my body by resting whenever I need to and going to bed early. I’ve been drinking lots of water and not overdoing it. I didn’t think I would be this tired again since the booster was only a half dose of Moderna. I was wrong big time.

I don’t want to scare anyone about the booster shot since everyone reacts differently. I am only sharing what in the fuckity hell is going on with me right now.

I am hitting the hay early again tonight and hope that I start to feel back to my old self when I wake up tomorrow. I would write normal, but we all know that I am not normal and never want to be. 😉

Fondant Potatoes Recipe…

Fondant Potatoes are probably one of the most elegant dishes you can make. These potatoes wow the hell out of people and are pretty easy to make.

Fondant potatoes are something that anyone who goes to culinary school has made. I’m a self-taught cook who likes to learn new things. I was thrilled I nailed them the first time making them. Anyone can do it, seriously.

Fondant potatoes aren’t a well-known dish, and it’s rare to find them on a restaurant menu. They are, however, still served frequently in restaurants in France and England. 

The meaning of fondant potatoes is to roast in butter and stock. These gorgeously browned potatoes are crispy on the outsides and creamy in the center. Fondant potatoes look so much like perfectly seared scallops they fool people when presented on a plate.

You only need a few essential ingredients, a sharp knife, and prep time. Yes, it takes a little practice learning how to cut the potatoes into cylinders, but if you love to cook, it’s a fun challenge with a big payoff. I made volcano potatoes that I saw online; what a pain in the ass they were to make and not as spectacular as I was expecting. I wouldn’t make those again. 

Russet potatoes are the potato of choice for fondant potatoes; you can not achieve the same crispy exterior and creamy interior with yellow or plain old white potatoes. The cut potatoes are soaked in cold water to remove excess starch, ensuring maximum crispness.

My cylinder cuts of potatoes soaking.

A smoking hot cast iron skillet is the perfect cooking equipment to make these potatoes. You can use any skillet that can get hot and go directly from the stove to the oven. 

I mentioned you only need a few ingredients to make this dish. All you need besides the russet potatoes is a little oil, butter, fresh thyme or rosemary sprigs, and kosher salt & pepper to taste. That’s it. Some people put garlic in theirs; I use a lot of garlic in my cooking, but not in this dish. The garlic can burn quickly, so I find it best to leave it out. 

Double cut pork chop in a creamy dijon sauce, fondant potatoes, and asparagus.

I’ve wanted to write about fondant potatoes for a while. I figured it’s the holiday season, so why not now? These potatoes are something different to make for holiday dinners or buffets and look super “cheffy” even though they aren’t very hard to make. I would advise practicing making them at least once before serving them to holiday guests; I am sure your family or friends wouldn’t mind being your guinea pigs. Hell, I could probably eat them all myself; they are that good!

Here is the link to the recipe I used the first time I attempted making fondant potatoes; they do an excellent job explaining exactly how to make them. The recipe is also straightforward and easy to follow, the best kind of recipe for dishes you’ve never made or even eaten before.

I missed wishing everyone a happy Friday yesterday but want to wish you all a great rest of your weekend. If life seems crazy and hectic with holiday preparations, shopping, and running around, take a deep breath and remember everything doesn’t have to be perfect. Enjoying life is perfect! Cheers! ❤️

Thundersnow…

The last of the foot of snow.

I know I wrote back in late October that we haven’t had a hard frost yet. Last Friday, we were hit with a snowstorm leaving us without power and about a foot of snow here in Arlington. 

Up until this morning, none of it has melted, and we keep getting another dusting every day.  It was still only November. I started getting that we live in a fucking snow globe feeling early this year. 

I heard the plow trucks go by our house four times this morning and woke to a slushy, icy mess. I could tell that a climate change and a storm were coming. My body is like a freakin weather stick…thanks arthritis. 

Production was difficult for me this morning with arm and shoulder pain on my right side and “Moderna arm” pain from my booster shot I got Monday on the left side. I was fine as long as I didn’t lift my arms. LOL! Over the years, I have found ways to work through and compensate for arthritis; today was no different.

I’ve had arthritis since my 20s, and I have never let it stop me from working, dancing, or living once. It’s called grin and bear it, also known as “suck it up, buttercup.” I have never called out sick because of it, and I certainly won’t let it stop me from working for our own business, that’s for sure. For years my dance students have smelled the wintergreen fresh scent of Ben-Gay that I slather on before I teach classes.

I made it through today’s production and clean-up with tremendous pain, some loud rock music, and a whole lot of determination to finish. Mission accomplished. 

This afternoon I needed to run a few errands and pick up milk for next week’s production. It was dark when I came out of a store at 4:15 pm. Sigh. I am just not cut out for the dark days of winter.

I made a quick, simple dinner tonight…tacos. Some people ask if we ever eat “normal shit.” The answer is yes and on paper plates tonight. I even put the cast iron skillet of taco meat on the kitchen island instead of setting the table and putting all the toppings into separate bowls.  

Poor Otto looked concerned before the storm.

Poor Otto started running around the house panting and shaking as we were eating. He knew something was about to happen. Thundersnow! Marty and I were sitting in opposite directions, and both saw the biggest lightning bolt ever out the windows.

Marty said it hit close, and it did, just right down the road from us. I love a good thunderstorm, but this was scary; this one shook me to the core. Holy shit!

Klaus never gives a rat’s ass about anything. LOL.

Within minutes the fire department was toned out to a house hit with a possible lightning strike and fire. Marty had his turn-out gear on before he even heard the tone for the rescue squad. After he left, I grabbed a flashlight just in case and filled up my wine glass. I needed to be prepared! 

The good news is I just heard on the scanner the fire is out, Otto has calmed down, and Klausie-boy, the bulldog, couldn’t give two shits about any of it. As for me? I need more wine. 😛

Spaghetti & Sand Recipe…

Last night, after a long day on the road, I wanted to eat something flavorful, comforting, and easy to make. We had a big lunch in Albany, so this meal didn’t have to be a five-course meal, just something to put in our bellies before bed.

I’ve been making Spaghetti and Sand for at least 32 years. We lived off of it the first couple of years of our marriage because we were broke! We also ate a lot of oatmeal.

When we moved to Vermont from NJ in 1989, I took a job making $5.05 an hour. That was a huge money loss after working in NYC & NJ, but worth the peace & quiet plus the nicest thing of all…no traffic. 

I’m not sure when I first learned about Spaghetti and Sand, but I’m sure it came from one of my Italian coworkers at work in NYC or NJ. It doesn’t matter…forgetaboutit!

I researched the dish and was surprised to find that it’s known to Italians in Italy and here in the US as St. Joseph’s Spaghetti or Spaghetti & Sawdust. Have you made the connection yet? St. Joseph was a carpenter and is the patron saint of Sicily, where there the dish originated. It’s pretty clever calling the breadcrumbs sawdust; it’s brilliant! Thanks are given to St. Joseph on March 19 for preventing a famine in Sicily during the middle ages and his role as Jesus’ father on earth.

Italian Americans celebrate the feast of St. Joseph on March 19 each year.

I wrote a blog post back on March 19, all about St. Joseph’s Day cream puff. (You can read the post by clicking on the underlined blog post.) I found out that Spaghetti & Sand, aka St. Joseph’s Spaghetti, are traditionally eaten on Christmas Eve and St. Joseph’s feast day. Shit, I wish I knew this sooner. I know what I’ll be making for dinner on 3/19 to go with our cream puffs.

Spaghetti and Sand is a peasant food dish. Peasant food doesn’t always have to be categorized as cheap food but food using humble, simple, high-quality ingredients.  

St. Joseph’s Spaghetti can go from a rags to riches dish with just a few additional meager ingredients such as anchovies, crushed red pepper, lemon, freshly chopped parsley, parmesan cheese, or fresh clams.

My version of Spaghetti & Sand is straightforward, using just a few ingredients. Most recipes include frying the garlic in olive oil; I poach mine for a clean and not bitter garlic flavor. I use both butter and olive oil as opposed to just olive oil.

I add a small amount of pasta cooking water to the dish before I add the breadcrumbs. I toast my breadcrumbs in a dry skillet and not in the oven as some cooks do.

I use a decent gluten-free spaghetti that works perfectly if you eat it the second it comes out of the sauté pan; if not, the spaghetti will break into pieces resembling something like rice. Forget about leftovers; the spaghetti can’t handle it; it will be a mushy mess the next day.

Adding freshly grated parmesan cheese is optional for the dish. Marty piles it on, and I eat mine without. It’s a personal preference.

Why don’t I use our spätzle instead of spaghetti for the dish? I guess it could be called Spätzle and Sand, but sometimes a gal just wants to twirl some spaghetti with a fork and spoon before shoving it into her mouth. As far as mushy leftovers? There aren’t any leftovers. Ever.

I hope you consider trying Spaghetti & Sand for yourself, and it becomes one of those go-to dishes when you don’t feel like making an extravagant meal or have any meat in the house. Bon Appetito!

Spaghetti & Sand

Ingredients

1/2 cup extra virgin olive oil
2 Tbsp butter
4 cloves of garlic finely minced
1 tsp dried oregano
1 lb or box of spaghetti (I use a 12 oz box of Schar gluten-free spaghetti)
1/2 cup cooking liquid from the spaghetti
1 1/2 cups dried Italian breadcrumbs (I use 4C gluten-free Italian breadcrumbs)
Kosher salt and pepper to taste
Freshly grated parmesan top each dish (Optional)

Directions

In a large skillet, over low heat, heat the olive oil and butter. After the butter has melted, add the minced garlic and oregano. Slowly poach, not fry the garlic until it becomes soft. Turn off the heat.

Meanwhile, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente.

While the spaghetti is cooking, place the dried breadcrumbs into a dry skillet. Toast the breadcrumbs over medium-low heat for 3-5 minutes, constantly watching, so the breadcrumbs don’t burn. Set aside.

Drain the spaghetti reserving 1/2 cup of pasta water. Reheat the garlic and oil over medium heat. Add the drained pasta to the garlic oil. Stir to combine. Add 1/2 cup cooking water to the spaghetti again, mixing well. Add the toasted breadcrumbs to the pan. Stir to combine—season with kosher salt and pepper to taste. Serve immediately into a large serving dish or individual bowls. Top with freshly grated parmesan cheese if desired.

Eggs in Purgatory…

Eggs in Purgatory.

Eggs in Purgatory are one of my favorite ways to use leftovers while giving them a total transformation. There are many versions of Eggs in Purgatory, meaning you can make them any way you want to. You can serve Eggs in Purgatory for breakfast, lunch, or dinner.

Eggs in Purgatory is the Italian version of Shakshuka. Purgatory? Shakshuka? Let’s start with Shakshuka which is a dish where eggs are poached in a tomato sauce. The dish’s origins are claimed by Libyan, Moroccan, Tunisian, Turkish, and Yemeni cuisines.

Many other cuisines have their versions of Shakshuka containing different spices and spice levels, meats such as minced lamb, sausage, or chorizo, and various cheeses made from sheep, goat, or cow’s milk. The dish can be made with or without meat, making it not only an excellent option for vegetarians but also gluten-free diners.

Eggs in Purgatory Eggs or Uova All’inf”rno or Uo”a in Purgatorio is a dish from Naples, Italy. The hearty, spicy, and robust tomato sauce is the “purgatory” portion of the name; the fiery red tomato sauce symbolizes hell in which the eggs are poached in.

I didn’t learn about Eggs in Purgatory until I was an adult; this wasn’t something I grew up eating. I’m pretty sure I stumbled on it watching some food or cooking show. The first time I made it, I realized it contained all the ingredients that I loved in the first place; using leftovers in the dish makes it even better.

My version of Eggs in Purgatory is made with leftover marinara sauce and usually contains leftover starches such as mashed potatoes or polenta. I do not use meat in my version, and my cheese of choice is parmesan cheese. I do not poach my eggs in the tomato sauce like shakshuka; I serve mine with over-easy eggs topped with parmesan cheese.

Dipping a piece of focaccia bread into a “dippy” egg’s yolk makes the dish so delicious.

There are hundreds of recipes for Eggs in Purgatory and Shakshuka on the internet; it just depends on what you have on hand and your preferences.

I decided to make Eggs in Purgatory this morning for breakfast when I looked through the refrigerator; I haven’t made this dish for a long time. I served it with focaccia bread to dip in the egg yolk. I forget how much I love this comfort food dish, which is like having a tasty, satisfying hug for breakfast, especially on a 14-degree morning.

Operation Christmas…

The day after Thanksgiving may be Black Friday to some, but to me, it’s Operation Christmas. Sam and I started this tradition many years ago, and I love it.

When our boys were small, our tree was filled with baby & children’s ornaments such as Baby’s First Christmas or a teddy bear or other cute animals holding age numbers. Almost all of the ornaments were given to the boys from both sets of our parents.

After my dad and Marty’s parents passed, it became hard and harder to get those ornaments out each year. The boys weren’t helping to hang up “their” ornaments anymore since they were grown up; I was decorating the tree alone.

My mother had her stroke eight years ago around Thanksgiving. I couldn’t bring myself to pull out all of those sentimental decorations due to emotional and physical exhaustion. I decided that I would keep those ornaments for the boys when they had homes and families of their own, and I would buy grown-up decorations.

Sam, Marty, and I went shopping and picked out our new purple, silver, and white ornaments. Our tree looked so glamorous, like the kind you see in magazines. Poor Noah was upset because he wasn’t around when all of this happened and was heartbroken about the new decorations. I explained to him why I needed to change things; he got it and was on board.

My Mema tree.

I still put up my mini Mema Christmas tree every year. Mema was my grandmother on my dad’s side for those who don’t know who she is. When I was small, I remember looking at Mema’s vintage ornaments from when my father was a little boy in the 1940s. I loved a Santa coming down the ceramic chimneypiece with old-fashioned glass bulbs sticking out of it.

Mema’s vintage ornaments.

When I was in my twenties, she had a box packed up for me when I visited Mema. It was all the decorations and ornaments that I loved. She said she didn’t decorate like she used to and wanted me to have them. It is still one of the most treasured gifts I’ve ever received.

Mema’s ceramic Santa and my Santa’s sleigh.

I have one other Christmas decoration that is special to me as well. I received it when I was four years old. Nana and Grandpop, my grandparents on my mother’s, side bought it for me. It was Santa’s sleigh with reindeer, elves, and a big sack of toys in the back. The sled was studded with different color Christmas lights. I looked forward every year to plugging it in and seeing the sleigh light up.

I loved standing in front of my Santa’s sleigh and playing make-believe. I’ve always used different character voices when I played; I still do with our animals. I would use my Santa voice and call out to the reindeer and elves. When I got married and moved to Vermont, I took my Santa sleigh with me for my own home.

I’m not sure what year it was when the sleigh didn’t light up anymore; it gave me a shock and blew a fuse. After a series of curse words flying through the air, I ran to the fuse box and tripped the power. That was the end of the “light-up” sled, but I still put it on display every year. The funny thing is my boys never paid any attention to it like I did when I was small, but they didn’t have the same connection to it as I did.

After production, Marty and I went across the street to the Arlington Community House, which had their fundraising Christmas trees and wreaths sale. The proceeds help the town fund the community house, which is important to us, and not having to travel anywhere to get the tree is priceless.

Marty cut the bottom of the tree, drilled a hole in it, placed it in the tree stand, and let me have at it. He headed out with Sam to work on a project, so I had the house to myself. I put on Christmas music and slowly started putting up our decorations. It began to snow while I was decorating, which was even more festive.

While organizing everything on the dining room table, I came across a Christmas ornament mailed to us last Christmas. Our tree was down, so I never used it; I put it in one of the Christmas boxes. The ornament was from the care facility where my mother lived, a glass ornament with her photo in it.

Ornament with my mother’s picture.

You never know when grief is going to sneak up on you or punch you in the face. In yesterday’s case, it hit me right between the eyes. I started to weep, taken by surprise with all kinds of emotions. I let myself cry and let all the feelings go one by one. I was sad, mad, angry, and heartbroken. Marty stopped in for a moment, hugging me, telling me it was ok to cry.

I became over-sentimental and didn’t have the same happiness I started with. In the end, I finished decorating the tree and the house, happy with how everything looked. It was dark out already, and the guys were out on a rescue squad call, so I quickly jumped in the shower.

As soon as I got out of the shower, the power went out from all the heavy snow snapping tree branches and power lines. I let out a big, “What the fuck! You gotta be kidding me,” while standing in the bathroom dripping wet in the dark. I felt around for my towel and went downstairs to light some candles.

The house quickly got chilly since I didn’t have the heat up high while decorating the tree. My thick hair down to my waist takes forever to dry; it was soaking wet, making me uncomfortable and cold. The pleasant and nostalgic feeling that I had when I finished Operation Christmas went right out the window.

Sam is cooking dinner in the dark.

When the guys finally got home, we manually lit the gas stove, heating leftovers. I sat with a hat, fleece pants, and a hoodie under a mountain of blankets. The power didn’t come back on until almost midnight, and the road crews still hadn’t been out. We had over eight inches of heavy snow. The guys went outside to start digging out, but the driveway was covered with snow as soon as they made a pass with the snowplow or shovel.

After the power came on, we sat together, catching up with each other’s day. They liked how the tree and decorations came out this year. It was still dumping heavy snow outside, and everything was tranquil. Last night, we decided that we wouldn’t be attending our farmer’s market today, not knowing how much snow we would still be getting and how the roads would be at 5 am.

Today is a gift of a “free” day to use as I wish; we never have a Saturday off, so it is like a luxury to me. Have a great weekend, guys! 🎄❄️⛄️🕯

Thanksgiving or thanksgiving…

Seven years ago I worked on Thanksgiving Day at Stewarts Shops; known for their ice cream and milk. Stewarts also sells gas, food, beer & wine, and groceries. I worked the early shift with my manager Bob. Bob is the best boss I have ever had. I’ve worked for a lot of people, but Bob is one of those salt of the earth kind of guys.

Bob was the hardest worker in the shop even though he was the manager, which most times isn’t the case. When I am a manager I try to be the hardest worker as well. I have a lot of respect for him and enjoyed working my shifts with him.

As I worked making coffee, making food, ringing the register, and a million other tasks that are expected of you, I listened to Bob say, “Happy Thanksgiving” to our customers. What struck me every time he said it, was how he said it.

Bob put the emphasis on the “thanks” not giving. I always heard people including myself say it all in one word. Thanksgiving. What’s the difference? I will try to explain.

Bob said thanksgiving in a way of “giving thanks.” Thanks…giving as opposed to Thanksgiving. I thought about it after my shift and realized what Bob, a church-going man, was actually saying to people. I felt dumb that I never thought about the word or the meaning before.

I looked up the word thanksgiving. It really comes down to simple grammar. The holiday Thanksgiving is spelled with a capital T which is different than spelling it with a lower case t meaning, “the act of giving thanks.” Ah, now it made sense.

I think everyone, myself included thinks about Thanksgiving as a holiday. It is a holiday because Abraham Lincoln declared it a holiday of giving thanks back in 1863.

Growing up I was taught that the first Thanksgiving was celebrated by the pilgrims from the Mayflower and the indigenous people that used to be known as Native Americans or Indians way back then. It was a celebration of their first harvest together. From what I have read recently, that is all a bunch of bullshit.

Some say the first Thanksgiving took place in Virginia back in the 1600s. Some say the first Thanksgiving wasn’t the pretty picture that was painted for us, which I believe is most likely true.

America isn’t the only country that celebrates Thanksgiving, many countries and islands have their own Thanksgiving holidays in different months of the year.

To me, the act of giving thanks can be and should be something to do every day. Performing the act of giving thanks doesn’t require roasting a turkey or chowing down on pumpkin pie, it requires the simple act of thanking God, the universe, or whatever higher power you believe in.

Thanksgiving means more to most people in the last two years due to the pandemic than ever. Last year, families weren’t allowed to get together to celebrate the holiday. Many people lost loved ones and friends that they didn’t get to say goodbye to making everyone cherish our relationships more. We hug more now that we can and say, “I love you.”

Our country is a mess and covid is still running rampant throughout communities, but we still have so much to be thankful for. The first thing I do when I wake up every day is to give thanks…grateful I even woke up, something everyone doesn’t get to do.

After seeing the grocery store shelves empty last year I always give thanks in the store that the shelves are full. I am grateful we can pay for groceries, heat, and other basic necessities.

I am grateful for my family and friends. I am very grateful for our business and our customers. I am grateful for belly dance and that I still have the ability to dance for hours at a time and the wonderful women I have the pleasure to teach and dance with.

Finally, I am grateful that I had the balls to start a blog this year. I am beyond grateful for my readers and that you have chosen to come along on my journey with me. Thank you!

Happy Thanksgiving guys! Enjoy your holiday and know that thanksgiving can be something to celebrate every day and not just the fourth Thursday in November. Bon Appetite…

Welcome reminders…

There are a lot of things to like and dislike about social media. One thing that I like is memories that pop up each day going back years. Today, a bunch of Thanksgiving posts came up reminding me of things that I’ve tried or done in past years.

Sometimes I worry that I have absolutely no recollection when I see these memories and today was exactly like that. These types of forgotten memories are cooking ones; ones that I do automatically and never write down or remember how I did them.

A jackpot of memories appeared this morning reminding me what I used in the compound butter that I shove under the skin of the turkey for maximum flavor and moisture. I also was reminded about when and what I used in my turkey brine.

The best memory was from 2018 when I used a James Beard turkey cooking technique that worked fabulously. James Beard was an American chef, cookbook author, teacher, and television personality. He pioneered tv cooking shows and taught at the James Beard Cooking School in NYC.

James Beard’s cooking style was preparing dishes with fresh, wholesome, and American Ingredients. Beard taught and mentored generations of professional chefs and published more than 20 books. His memory is honored by his foundation’s annual James Beard Awards.

I watched a video on how James Beard roasted his turkey and I wanted to try it. Here is how it went:

The James Beard-style turkey was so moist and delicious, I can’t believe I forgot about it! I am planning on roasting my turkey again like this on Thursday.

Probably the best memory that popped up was this one:

Isn’t it genius to eat pie for Thanksgiving breakfast? It’s always just us for Thanksgiving so it’s no biggie if a slice is missing at dessert, my family couldn’t give two shits if the pie is whole or not. However, I started making mini pies last year and they worked out even better! No one knows how many you made or ate on Thanksgiving morning! Ha! 😉

We cranked out tons of spätzle today for this week’s deliveries which are shortened due to the holiday and our distributor’s delivery schedule. The work we got done in the production kitchen today frees me up tomorrow to do my Thanksgiving prep and baking. I normally would tackle most of it on Wednesday, but that’s belly dance day and nothing is coming between me and dancing. 💃🏻

I know not everyone gets so excited about holiday cooking. I look forward to it weeks ahead and love doing the prep, baking, roasting, cooking, table setting etc. If holiday cooking isn’t your thing I urge you to start prepping ahead of time, getting organized, don’t bite off more than you can chew, and relax. It’s only food after all and if your guests don’t like what you prepared then they can do one of two things…blow it out their ass or cook the meal themselves next year. 😜🖕🏼👍🏼👌🏻

White clam pizza…

Tonight’s white clam pizza.

Let’s forget I am gluten-free for a second and talk about how amazing NJ & NY pizza is. Big, thin slices that you fold in half lengthwise and the orange grease drips down your arms to your elbows. Just plain, old-school cheese pizza is my favorite. I miss eating this pizza so much it breaks my heart and sucks.

I know other people think the pizza at their local pizzeria is the best. Some like thick pizza, Chicago-Style pizza, others with pineapple and ham which is fine with me to each his own…but in my opinion, old-school NJ & NY pizza is the kick-ass pizza of all time. Hey, it’s my blog so I can say it with a complete and utter passion. I am going to go even further in my Jersey accent and say you can only get “real” pizza in NJ & NY. The whole country has NY style pizza, but it is not the same thing. Capese?

However…A few years ago we went to CT for two days and all we heard about was Frank Pepe’s New Haven signiture white clam pizza. Our son Noah lived in CT for a couple of years and went to Frank Pepe’s Pizzeria the original home of New Haven white clam pizza and raved about it. Frank Pepe’s opened in 1925 and uses a coal-fired brick oven for his signiture crust.

Sadly, when we were in New Haven, CT we couldn’t find a gluten-free version to try so like everything else, I had to make my own. Guess what? They were right about New Haven-Style pizza…it’s fucking delicious!

Before the pie hit the oven.

The ingredients for the topping are the same as my white clam sauce for linguini: clams, olive oil, garlic, oregano, kosher salt & pepper, crushed red pepper flakes, Italian parsley, fresh lemon zest, and lemon juice.

Image from Wikipedia

Now I know that at Frank Pepe’s they are adamant about using freshly shucked clams. If fresh clams are not available, they do not serve white clam pizza. Period. Bravo. Hats off chef!

Here in VT I am forced to use canned clams since we aren’t on the coast but in a land locked state where fresh clams aren’t always available. For this reason, I keep a few cans of minced clams in my pantry for white clam sauce, baked stuffed clams or New England clam chowder. Are they as good as the real deal? Hell know, but where I live it’s hard to be a food snob when it comes to fresh, specialty ingredients.

Here is a link to a New Haven-Style white clam pizza recipe in case anyone is interested in making one.

I am sure that my CT friends are doing backflips that their beloved New Haven pizza got some well deserved recognition. It truly is a delicious, gourmet, specialty, pizza that belongs in its own category.

Nowadays, there are as many different toppings for specialty pizzas as there are for pasta and sandwiches. All good…but still not that drool worthy NJ cheese tomato pie I crave so badly.

He fixed it…

Yesterday surprised us with the replacement oven hinges showing up the day after Marty ordered them. We paid extra for fast shipping…turns out it was worth it!

Marty is a jack of all trades kind of guy and can really fix almost anything especially with the addition of YouTube DIY videos now available.

Long story short, he fixed not only the hinges on my oven but also replaced the burned out light bulb and the convection fan that stopped turning ages ago.

I know I got myself excited about the possibility of purchasing a new stove, but now that mine is fixed, I am happy and satisfied.

Ta-da!

With the uncertainty of todays world I feel better not having to cough up a bunch of money for a new stove right now. The stove that I have is kickass and I am back in love with it! Thanks Marty! 🥰