Responding…

This morning I made a quick coffee cake and ham, egg, and cheese cups for Sunday breakfast. Nothing fancy for Father’s Day, just things Marty likes, namely coffee cake. The egg cups were for me. 

While I was making the coffee cake, I could hear Marty’s phone making notifications sounds. That sound is Facebook messenger…he was wheeling and dealing again on Facebook Marketplace. 

He came into the kitchen right after I put the cake into the oven and announced he made a purchase. No shit, did I call it or what?

I think I asked, “Oh God, what is it? How much did it cost?” That’s my standard question when he buys something. 

“It’s an activity for us.” “Oh no, I don’t like activities and games,” I told him. I hate playing anything with him because we are so competitive. He plays to win, and he’s a sore winner if that makes sense to anyone. 

“What is it?” I couldn’t even imagine what was going to come out of his mouth. “An electronic dartboard from Germany. Never used. It keeps score, and the whole thing is in German.” 

Whew, that wasn’t so bad. It was only $20 bucks. He reminded me that I like to play darts; ok, at a bar while drinking, I never played at home for fun before. 

After we ate breakfast, we quickly got dressed and headed to Dorset, VT, to pick up the dartboard. 

Afterward, we stopped at the Dorset Farmers Market and walked around playing tourists. We got to talk to a few vendors we know and checked out the market. 

On our way home, a rescue tone went out. When Marty heard it, he turned on his lights and sirens and stepped on the gas. When I say lights and sirens, I mean it; his huge truck has a lot of them. 

The crew needed an advanced EMT for the call and it appeared no one else was available.

I wasn’t prepared for what happened next. As we started coming up on cars in front of us, they didn’t pull over right away. It took some cars quite a while before they pulled over. One car actually passed a car that did pull over and sped up….until Marty hit every horn and light on his truck.

What was really scary was when the cars pulled over partially, and we had to go around the car with oncoming traffic headed straight towards us. It made me gasp every time.

That’s how it was the whole way from Manchester to Lake Shaftsbury. I kept my eyes covered, broke out in a sweat, and was a nervous wreck by the time we got to the park. Marty arrived at the scene just 2 minutes behind the crew. 

I drove Marty’s truck home since he was in the ambulance with his patient heading down to the hospital. I came inside and laid down on the couch to literally chill out.

I knew before this ride I would never be a candidate to run on a rescue squad since I can’t even look at an eyelash in someone’s eye. Now I know I’d have agita responding to every call. 

Sam was awake (he works overnights and sleeps during the day) when I got back. I told him about my first rescue squad ride. He said it happens all the time. People don’t move over. People don’t care. I was stunned that it happens all the time. To him, it was the norm, and he’s responded to hundreds of rescue calls. 

If the same people who didn’t pull over right away had a friend or loved one that was hurt, sick, or dying, they would want the ambulance to get there as soon as possible….right? Ugh. 

This bothers me that my son and husband, their rescue partners, and everyone else in EMS risk their own lives to save others, and people can’t pull the fuck over? 

When Marty got home from the call, he and Sam had a big laugh at what a nervous wreck I was. So now I will be nervous whenever they respond to a call…because this is what they experience every time they go on a call. Yikes!

Thank you to all the EMS firefighters and rescue folks out there; stay safe. People need to pay more attention while driving and pull over as quickly and safely as possible. 🙏🏼

Klaus contemplates…

We have doggy doors on both our front and back doors. When we put them in Klaus was an active young dog. Him and Otto would charge through the doors at bullet speed. 

These days Klaus isn’t an active young pup anymore. He is such a sweet and loving boy but has gotten more stubborn and picky as he gets older…and lazy.

After we got home from our farmers market, Marty was sitting on the front porch; Klaus sat there looking out the doggy door, deciding if it was worth the squeeze through the door. 

Lazy boy…Klausie boy.

I wish I had a photo of when he is outside and sticks just his head through the doggy door. He’s taking a peek at what’s going on inside while he’s lying on the back porch. All I can think of when his head pops through the door is, “Does this door make me look fat?” As if he’s trying on a pair of tight jeans. 

He still loves playing ball and going for walks, but when it comes to anything else, he takes his sweet ass time deciding what he’s going to do. Klaus is a bulldog through and through. The one thing that he does do very quickly is shed; a lot. 😆

Sausage & Peppers

I’ve written about food smell memories before, but the one that screams summer down the Jersey shore is sausage and peppers. 

Whenever I smell sausage and peppers, I think of the boardwalk in Seaside, NJ. The delicious smell of sausage, peppers, and onions mixed with Coppertone suntan lotion takes me back. 

I spent many summers down Seaside and walking the boardwalk. My friends and I would go to Seaside, smoke, drink, go to the beach, and walk the boards. It was always good times…fun, sun, and boardwalk food. 

Being gluten-free puts the kobash on eating sausage and peppers on a good Italian roll soaked with grease. Very sad and a major bummer. Like everything else, I make due re-creating delicious food memories. 

I am not sure why people call it “sausage and peppers” when onions are always in the picture. Hell, I do it too. I guess, like all other Jersey & NY lingo, it cuts down on the wordage. 

Cutting down on wordage? Let me give you a few examples. “Ddjaeetyet?” No, “Djew?” Did you eat yet? No, did you? I shit you not, it’s a real thing, and I still say it. 

We all know “Forgetabouit” or “Dontworrybouit.” Forget about it. Don’t worry about it. “Howyadoin?” It can be how are you doing or how are YOU doing? Think of Joey on Friends. 

“Howyadoin?” Is not a question, it is a greeting. No one really gives two shits how you are doing. It’s like saying “S’up” or hi. 

Back to sausage and peppers…in the cold weather, I make mine in the oven. I make mine on the outdoor flat top grill just like the boys do on the boardwalk in the summertime. 

The key to my sausage and peppers is that I marinate my peppers and onions with garlic, olive oil, kosher salt, and pepper. The salt in the marinate starts releasing the juices from the vegetables, softening them a bit before the cook. 

I usually parboiled my sausage. I know some of my Italian friends are shaking their heads, saying, “ Whatdafaq?” I parboil it when I slice the sausage into pieces before putting them in with the vegetables to marinate. This is a hurry-up method, but it works for me.

Parboiling does remove some of the flavor and fat. Sometimes I fry it first, and other times I throw the sausage in the marinate raw. Doing it on the flattop goes fast, and I don’t want to dick around worrying if the sausage would be cooked through. 

Since I can’t have my sausage and peppers on dope ass rolls anymore, I add yellow potato cubes. The same people are shaking their heads and think it’s sacrilege to add potatoes. But I happen to like them, so I put them in. “Oh yeah? Your sista’s ass!” Another favorite of mine.

People can fight about what you put or not put on your sausage and peppers. The purists will say nothing. Others will say yellow or spicy mustard. Some people add marinara sauce. I say no to that one…big time. I like yellow mustard. It’s the needed acid that cuts through all the grease. 

I only learned about how acid balances out a dish a couple of years ago when I watched on Netflix the show called Salt. Fat, Acid. Heat. It changed my life..seriously. Now condiments make sense and actually serve a purpose. 

Last night I made sausage and peppers with garlic cheese bread. The guys could make sub “samiches” if they wanted to; I just ate mine on the side. 

Will I make it to the Jersey shore this year? I’m not sure. Can I eat the sausage and peppers of my food memories? No….damn gluten. Can I make something that is a great runner-up? You bet your ass I can. If there’s a will, there’s a way. 

If there’s a will, there’s a way…look at this flower seedling that has reseeded itself from a planter that hung above it last summer; up on a 6-foot high deck without any dirt or care. I’ve been watching it grow every day. I have to remember to tell everyone to not touch it, I want to see what happens. 🤓

Green Beans Almandine Recipe

I used almond slivers instead of thinly sliced almonds since that’s all I had on hand.

I had a nice dinner prepped for Sunday evening. I mise en place all the ingredients in the morning so dinner would be quick and easy later on. It was going to be a gorgeous day, perfect to be spent at the “pool.” 

I got a text from our chef friend Martin mid-afternoon asking us to come for dinner. As I mentioned before, Martin is a widow and doesn’t enjoy cooking for himself like most people. Whenever he asks us to come, we always say yes. For me, it’s such a treat having someone else to cook, plus whatever he is making is something he’s been craving. 

I decided to make Sunday dinner on Tuesday night. I was making grilled glazed pork tenderloin with wild rice pilaf along with green beans almandine. Why green beans almandine? Well, I felt like pulling out another lost old-school recipe. 

Sunday nights dinner on Tuesday.

Green Beans almandine has been around since the mid-nineteenth century. It became a very popular holiday or dinner party side dish. All the white tablecloth fine dining restaurants had the dish on their menus as well.

Green beans almandine is basically green beans and toasted almonds. The correct name is almandine, but it was dumbed down in America and appeared in American cookbooks as almondine. Whatever! 

It’s such an elegant and simple dish. I wanted to share it with you since it’s almost green bean season. I looked at a bunch of recipes; some were good, some were very good, and some were bad. 

The basic recipes had blanched fresh green beans, toasted almonds, and butter. The more elevated recipes included sautéed shallots and garlic with fresh green beans, almonds, and butter. The recipes that made me say, “WTF,” used frozen green beans. Frozen? Frozen for an elegant dish? 

Listen…I am not a food snob; frozen vegetables are fine for certain times and occasions. I use frozen peas all the time, but when writing a recipe for “dinner party” food, don’t tell people to use frozen green beans. Capice?

Here’s the recipe I used from the website A Beautiful Plate

Green Bean Almandine

  •  1 lb French green beans (haricot verts), trimmed
  •  2 tablespoons unsalted butter
  •  1/4 heaping cup raw sliced almonds
  •  2 medium shallots, finely diced
  •  2 medium garlic cloves, finely minced
  •  zest of one small lemon
  •  2 teaspoons freshly squeezed lemon juice
  •  kosher salt
  •  freshly ground black pepper
  1. Bring a large pot of water to a boil. Season the water liberally with kosher salt (it should be very salty to taste). Salting the cooking water aggressively accomplishes two tasks: it ensures that the green beans will be seasoned properly inside and out, and also helps them retain their bright green color after cooking. 
  2. Blanch the green beans for 4 to 5 minutes, stirring occasionally, or until they are crisp-tender and slightly squeaky between your teeth. It is important that the green beans be slightly undercooked as they will be transferred directly to the skillet and will continue cooking during this time.
  3. Meanwhile, in a large skillet, melt the butter over medium-low heat until lightly bubbling. Add the sliced almonds and sauté, stirring frequently, for 2 to 3 minutes or until they are starting to turn golden brown. Reduce the heat to low and add the chopped shallots and garlic. Sauté for an additional 1 to 2 minutes, stirring frequently, until fragrant and lightly caramelized. 
  4. Using a large slotted spoon, tongs, or kitchen spider, transfer the blanched green beans from the boiling water directly to the skillet. Sauté briefly, gently tossing the green beans with the almond mixture until evenly combined and the green beans are tender. Add the lemon zest and lemon juice, toss once again, and season to taste with salt and freshly ground pepper. Serve immediately.

I hope if you haven’t made or had green beans almandine in years, you put it on your make-it list this summer. If you’ve never had it before, I hope you will try it. Old school food classics are that, for the very reason, they are delicious. They are just forgotten about.

Traffic…

Today was a busy one! We were in the production kitchen extra early today; we filled wholesale orders for deliveries today and tomorrow. We make our spätzle to order so when customers buy it at retail stores sometimes it’s only a few hours old, like today.

I made us a quick lunch, and we headed over to Saratoga to make a delivery downtown. The traffic was terrible. It seems they are tearing up every road along the way, just in time for all the summertime tourist traffic.  

Downtown Saratoga was popping with lots of cars, people, and more traffic. Our luck, school was getting out, and we were either behind a school bus that stopped every ten feet or at every crosswalk with kids walking home from school. Poor kids, I thought they’d be out for the summer by now.

We wiggle-waggled our way home going a different way, taking country roads with less traffic. We basically drove to Saratoga, made our delivery, turned around, and came home. It needed to be done, so now it is.

After we got home, I started going through our farmers market totes. Friday starts the Arlington Village Farmers Market right here in Arlington at our rec park. The market is from 4-7 pm. It’s less than a mile from our house, less than 5 minutes away, so at least we don’t have to travel far to this market. 

Yesterday our Governor, Phil Scott, dropped all Covid restrictions and reopened our state. We are the first in the nation to have 80% of our residents vaccinated. Thank God! 

For the first time since Covid started last March, we will be able to sample our spätzle again at the Arlington market. Yay!  Our product speaks for itself when people try it, saving potential customers and us from our “Spätzle Spiel.” 😂

I went through everything, restocked, and organized it all for Friday night. We have a second tote box for the Troy Farmers Market on Saturdays. We haven’t gotten the ok to sample in NY yet, but fingers crossed it will happen soon. 

The dogs have been fed, and I made myself a rum drink. We are sitting on the front porch just relaxing and enjoying the beautiful weather. There is a steady stream of “rush hour” traffic going by. It’s hardly traffic at all; just more cars than usual with people coming and going to work. 

We moved to VT way back in 1989 to get away from all the NJ & NY traffic. Although still only a quarter as much traffic as NJ, a traffic-filled delivery run is a strong reminder of why we moved in the first place. We live here for a better quality of life, which we appreciate every day! 

One thing I can tell you, even after living in VT for over 30 years, whenever I hear a horn beep, I still say, “Oh, blow it out your ass!” You can the girl out of Jersey, but you can’t take the Jersey out of the girl!

Photo share…

Photo credit Karena Webber

Kathleen and I had a Sahidi Sisters photoshoot last Wednesday; her coworker Karena is also a photographer and wanted to shoot dancers. I completely butchered Karena’s name last week, so I apologize.

Karena sent us an email on Saturday morning with a whole slew of photos she took. I went through them quickly and found a few immediately that I loved. 

The photos that I loved were ones when we were actually dancing or some that looked mysterious. We put all of ourselves out there when we dance, sharing everything we have, including our hearts; it was nice to see a little mystery in the photos.

I found the ones that focused on our faces or specific parts of our costumes some of my favorites. I loved the shots of us both of us holding a flamenco fan. I love flamenco dance and music. I tried studying it myself online, but I need a real teacher in person to really learn. Many of our dance moves come off flamenco dance, so it feels almost natural to me.

I laughed when I saw some of the photos…I am pretty tan, but not my belly. Karena offered to photoshop my belly and add a tan, but I didn’t need her to do that; it’s life. Real-life photos of real people.

There are so many photos of Kathleen that I love; she’s so photogenic! There are a couple of the two of us that I love too. Although, of course, I am always hard on myself and should have had better posture in some photos, the ones that focused on my whole figure weren’t my favorite; at least I can accept that’s how my figure is right now. 

Returning to dance completely has given me my groove back. That little sass in my walk again and a big smile on my face! 🥰

End of the photoshoot. I love this photo…check out my white belly! 😂 Thank you so much Karena Webber

Imaginary pool…

I love summer! It’s my favorite time of the year—way back when I spent countless days at the pool or the beach. When our boys were young, I took them almost every day to a pool, lake, or beach with Marty. 

When I was young, I didn’t have to readjust my schedule to make time for the pool or going down the shore; I just did it. No guilt. They were carefree summer days.

When I was a full-time mom, I did everything I needed to get done early in the morning, packed everything up, and we spent the rest of the day, sometimes until 6 pm, at the rec pool or lake. No guilt. Sort of carefree summer days, at least as carefree as a mother of two young boys could be.

A couple of years ago, I realized why I wasn’t enjoying my summers anymore…I didn’t spend afternoons going to a lake, pool, or beach anymore since the boys are all grown up. 

As I am older, I don’t particularly appreciate swimming in lakes or rivers…too many bugs. Lol. We don’t have a pool, even though we’ve considered getting one. We both know we realistically wouldn’t use it enough with the short Vermont summers and many iffy weather days. 

I now realize that I’m not really missing the pool or lake; I am actually missing those carefree summer afternoons to relax in the sun and work on my tan. However, I still miss going down the shore and the beach a lot! Marty and I both do.

A couple of years ago, whenever I saw we were going to have a sunny & beautiful afternoon, I would plan on going to the “pool.” The pool was just a metaphor; it means I would sit in the sun and work on my tan, cooling off with a mister from the garden hose. Guilt-free. 

Last summer, during the pandemic, I forgot about the “pool” since I wasn’t in the mood to lounge around carefree all afternoon. I didn’t care if I had a tan; it didn’t matter. We did have a campfire every night, though, which was awesome. “Campfire” was another metaphor for going camping.

This year I remembered my imaginary pool. I picked up right where I left off two summers ago. I put on some shorts and a bikini top, grab my towel, hose mister, stereo, and head outside. Carefree summer days!

“Does anyone need anything before I go to the pool?” That is my way of telling the guys that I’m off duty. I still get everything done earlier in the day, so I can at least get outside by 4 pm and stay at the “pool” until about 6 pm. Guilt-free. 

Is it silly I say I’m going to the pool? My imaginary pool is what has given me my carefree summer days back. Having somewhere to “go” inspires me to get stuff done and to relax and enjoy our short Vermont summers to the fullest. I invite Marty to come to the pool with me; he did on Saturday after the farmers market. Yes, he squirted me with the hose. LOL!

Monster Petunias!

Holy moly, the petunia hanging baskets that I got at the produce wholesale market back in May are growing like crazy. This is how my hanging baskets are in August! I love them and can’t believe how big they are already. The woman Lisa that I bought them from again this year has the most amazing flowers!

Every day I give each of them a whole watering can of water and give them both pep talks. I pluck the petunias that are dried up so more flowers can bloom. Fingers crossed they stay nice for the rest of the summer. Have I mentioned how much I love summer? 😎

Third times the charm…

Another week got away from me; I wanted to share with you that I finally succeeded in making smoked bbq chicken thighs. 

I brined the thighs longer this time, about 6 hours. For this brine, I used kosher salt, granulated sugar, and water. Sometimes I use brown sugar, but I didn’t this time.

I made a simple rub with kosher salt, granulated garlic, onion powder, smoked paprika, regular paprika, black pepper, and a little brown sugar. 

I patted the thighs dry after coming out of the brine with paper towels and sprinkled the rub on all sides of the thighs. 

I lit the hard lump charcoal and noticed a couple of small pieces of pecan wood from the week before. I left them in there and didn’t add any more. 

After I got the temperature of the smoker up to 250 degrees, I got the thighs on. This time I inserted a meat thermometer into one of the thighs. I wanted the thighs to be cooked to at least 165 degrees, but they could go longer if they weren’t done. 

I let chicken thighs do their thing and kept checking the temp of the smoker and the chicken as well. I rearranged the thighs about 45 minutes into the cook. This is to help the chicken cook evenly by moving pieces around the hot and cooler spots on the grill. 

I had a spray bottle of apple juice and apple cider vinegar handy just in case I need to cool the chicken down a bit if it was cooking too fast. I didn’t need it.

I turned them over and back again a couple of times before they reached the color and temperature I wanted. Finally, I used a brush to glaze the chicken thighs with a sweet and spicy glaze I made.

I took the thighs off the smoker and glazed them again on both sides, and let them cool. I reheated them just before dinner. Everyone thought the flavor good, and the smoke was just the right amount. They were delicious. Yay!🤗

The only thing I want to work on is the skin. While it looked golden brown, it was a bit rubbery and didn’t crisp up even in the oven. Marty reminded me that places we’ve been to reheat their smoked chicken wings in the deep fryer, making the skin crispy. 

I don’t think I would want to fry larger chicken pieces deep, but I’d try it if I were doing a batch of smoked chicken wings. It won’t ruin the flavor; it will just make it nice and crispy how we like our wings. 

I used the leftover chicken thigh meat for smoked chicken and bacon quesadillas for lunch one day. They were outstanding! All in all, I give myself a B+. Not bad for the second try. 

I think pork spare ribs will be the next thing we attempt. I say attempt because smoking pork and chicken are two different things. I’ll have to start reading up and watching more YouTube videos. 

We have a large rack of St. Louis style spare ribs in the freezer that we picked up not too long ago at Restaurant Depot, which will be perfect for experimenting with. 

The bbq journey continues…

4 weeks & 3 days later…

Me literally jumping for joy that my dishwasher is finally fixed!

Guess what? Our dishwasher is finally fixed as of this morning. Some people may be like, “suck it up bitch” a lot of people don’t have one, right? 

I didn’t have a dishwasher until we bought this house in ‘04 and give thanks for it after every meal I cook. I’ve cooked thousands of meals in my kitchen literally. (I figured it out one day during the lockdown, I must have really been bored) That is a lot of dishes. I’ve washed a lot of those dishes by hand because they are too big since they are commercial size, or they don’t all fit in the dishwasher at once. I’ve made three meals a day, almost every day since we had kids 25 years ago. 

All that being said, I do over two solid hours of dishes in our production kitchen every day we make spätzle. Big, hard to clean, heavy dishes all done to proper sanitation standards. I love making spätzle, but I honestly hate doing the dishes. Music is what gets me through it. 

I got so tired of the dishwasher not being fixed and Marty getting the run around from the local appliance store we bought our dishwasher from. He told me when I asked about it again that I was welcome to call. So I did on Tuesday afternoon. 

Marty didn’t have luck speaking with anyone nice when he called and basically got a bunch of attitude and no answers. 

When I called, I decided to play the nice, confused, out-of-the-loop wife that just needed to know what was happening. I went over the story that I “knew” and said that I decided to call on the 4 week anniversary of our broken dishwasher with a laugh. Luckily she laughed and apologized. Next, I told her I thought maybe we just slipped between the cracks. She said she would speak to the parts manager and wished me a nice day. 

Yesterday the owner called Marty back and said the repair guys would be here at 11 am. They were actually 10 minutes early. The whole repair took less than 15 minutes. Why it took 3 1/2 weeks to come when we are less than 15 minutes away from the store is beyond me. Now that’s it’s fixed, it doesn’t really matter. 

Marty doesn’t think my call had anything to do with the dishwasher getting fixed. I completely disagree.😜 I may have just spoke to the right person at the right time of the day. My tone & attitude may have been just right and rubbed the person the right way. The call could have turned nasty and sour on a dime if she ignited my Jersey girl flame, but she didn’t, thank goodness for that. Never make a Jersey girl mad. Just sayin’. 😂

Now we can stop eating on paper plates and bowls, which I hate, by the way. I can also make meals that require more than one pan! Cooking and mealtime are so important to me; that’s why the last 4 weeks have sucked. 

Sam is not working tonight, so I can finally make a meal that he loves that requires lots of dishes. I’ll still do some pans by hand, but everything else will go into the dishwasher. 

Tonight on the menu…Chicken Fried Pork with White Country Gravy, Mashed Potatoes, Buttered Corn, and Stuffing since Marty loves it. 

As far as me not having faith in small local businesses because of this situation? I certainly wouldn’t recommend this place to anyone; however, I’ve taken the high road and never mentioned their name or location. I will still try to support local businesses in the future, but when it comes to making big purchases, I will look at reviews and ask a lot of questions before we spend our hard-earned money. 

Sam came home at dinner time and looked around the kitchen with a big smile on his face. He was so happy I made him one of his favorite meals. He wolfed it down so fast and kept saying how good it was. I am a very happy Mama Julz indeed! ☺️