CRISPY FRIED FISH WITH DILL PICKLE AND CAPER TARTAR SAUCE  

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Fried fish

Tartar sauce

OK, confession time. I love fried fish. But not without some kind of delicious tartar sauce or aioli to heavily smear on every single bite. Seriously, the coating on the fish can be perfect, but it’s the calorie laden, mayo based, salty, creamy, often lemony, savory sauce that I really crave. And yes, I know, how very plebian that makes me. (Hey, I never claimed to be a gourmet!) But for as long as I can remember, tartar sauce has rocked my world. And I always, always ask for additional sauce when I order fried fish. Always! And sometimes the sauce is marvelous. Sometimes, not so much.

Now, over the years I have made a lot of tartar sauce, because my dear husband is as much of a “tartar sauce addict” as I am. (We are not proud of our addiction, but never-the-less, it is a fact.)

So, when Mr. C. brought home a lovely piece of black cod a couple of days ago, I decided to try yet another recipe for tartar sauce. (Can you ever have too many recipes for tartar sauce? Of course not!) And while I was at it, how about another try at the perfect coating for fried fish. Anyway, I came up with both these recipes and they were very tasty and truly complemented each other. The fish was delicious, and the tartar sauce was fabulous.

So, I hope you enjoy both these recipes.

Well, that’s it for today. Mr. C. has a gig in Oak Harbor this evening, so we are making it “date night”. That means I am being taken to dinner first at Frasers Gourmet Hideaway, and then to the gig to enjoy great jazz performed by the Herding Kats. I tell you folks; it just doesn’t get much better than great food and great jazz all on the same evening! Now, if I could just find or formulate the perfect recipe that would ensure universal peace, happiness, and fulfillment, with no suffering, injustice, or discrimination against anyone, that would truly make my day! Yours too, I bet!

In the meantime, and as always, peace and love to all.      

DILL PICKLE AND CAPER TARTAR SAUCE

½ c. mayonnaise

3-4 T. finely chopped dill pickle

1 T. fresh lemon juice, or more to taste

1 T. capers, finely chopped

½ tsp. dried dill

½ tsp. Worcestershire sauce

½ tsp. Dijon mustard

pinch seasoned salt

freshly ground black pepper

Combine the mayonnaise, pickle, lemon juice, capers, dried dill, Worcestershire sauce, Dijon mustard, seasoned salt, and black pepper in a small bowl. Stir until well blended and creamy.

Taste and adjust ingredients to your liking. Best if made at least an hour ahead.

CRISPIE FRIED FISH

½ c. yellow cornmeal

¼ c. unbleached all-purpose flour 

1½ tsp. celery salt 

1½ tsp. granulated garlic

½ tsp. granulated onion

1 tsp. lemon pepper

1 tsp. dried parsley

1½ lb. fish fillets

½ c. buttermilk

veggie oil

Whisk the cornmeal, flour, celery salt, granulated garlic, granulated onion, lemon pepper, and parsley together in a flat pan. (I use a 9-inch cake pan.)

In another shallow pan, gently coat the cod fillets with buttermilk.

Pour some oil in a large frying pan. (The oil should generously cover the bottom of the pan.) When the oil is hot, take fillets out of the buttermilk and dredge them in the cornmeal mixture. Gently lower them into the pan.  

Fry the fish 2-4 minutes per side, or until golden brown. (Thin fillets will take a shorter time, while thicker fillets will need up to 4 minutes per side.) Fish is done when it reaches an internal temperature of 145 degrees, as recommended by the Food and Drug Administration (FDA). You can also tell if fish is cooked by its appearance and texture. The fish should be opaque, not translucent, and it should flake easily with a fork.   

Remove from pan and place the fried fillets on a paper towel lined baking sheet. Serve immediately with tartar sauce or aioli.

CHEEZY LEFTOVER RICE WITH GREEN CHILIES

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What to do with leftover rice? Well, have I got a solution for you! Make this simple cheesy (and I mean “cheesy” in a good way) oven baked casserole. It’s easy to prepare, and absolutely delicious.  

I based this recipe on my already posted recipe entitled Green Chilies and Rice Casserole. That recipe too is easy to throw together and truly yummy. But I didn’t care to use cream of mushroom soup last evening, and I was lacking even an ounce of Monterey Jack or Pepper Jack cheese. So, sharp cheddar and mozzarella were used in this new version of an old classic. Whichever recipe you decide to use, believe me when I say you are in for a treat. And one of the best ways I know of using leftover rice.

Well, that’s it for today. The sun is shining, Mr. C. is at our local golf course, and I am about to leave for my chair yoga class. Which incidentally, I have found to be really good for me. It helps me stay in tune with various parts of my body that tend to get kind of grumpy on occasion. (My mind still thinks I’m 23, while my body realizes 81 is in my near future.) Guess which part of my body wins EVERY TIME! Anyway, at least I can still drive to my class. For how much longer, is anyone’s guess!

May you too still be able to do the things that give you pleasure.

Peace and love to all.  

2 c. leftover cooked rice (I used steamed brown basmati rice)

¾ c. sour cream

¼ tsp. seasoned salt

freshly ground black pepper

1 sm. can green chilies (not rinsed)   

generous ½ c. grated sharp cheddar cheese, plus more to sprinkle on top

generous ½ c. grated mozzarella cheese, plus more to sprinkle on top

paprika

Mix the rice, sour cream, seasoned salt, pepper, green chilies, ½ cup cheddar cheese, and ½ cup mozzarella cheese together in a mixing bowl. Spread evenly in a greased 9×9-inch baking dish. Sprinkle with a bit more cheddar and mozzarella cheese, then lightly dust with paprika.

Bake in a pre-heated 375-degree oven for about 30 minutes or until heated through and the cheese is melted.

Serve hot out of the oven.  

EASY CHILI CON CARNE

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I don’t know why, but recently I have been craving chili. And although I have probably made chili at least 100 times over the years, I always like to mix things up a bit. And last evening was no exception. Except, last night, I wasn’t really in the mood to cook. (I know, it’s happening with greater frequency the older I get.) And considering my newfound laziness, I didn’t want to do much veggie chopping or open more than the 2 cans necessary for last evening’s recipe. (Canned tomatoes and canned beans.)

So, I came up with this bare bones’ recipe. And by golly, it was really delicious. And it had been so very easy to prepare. No fuss, no muss!  

So, in keeping with last evening’s cooking adventure, I’m going to keep this post short and sweet. If you love chili, but don’t have a lot of time or strength, this recipe might be great for you too. Full of flavor, nutritious, and cooks up in no time. Perfect for work nights. And believe me, I know what it’s like to work all day and come home to hungry kids and have no real desire to be creative. All you want is to get food on the table that you know everyone will enjoy, while still leaving room to do the dishes, start a load of laundry, supervise bath time, read stories to the kids, and make a batch of cookies for next evening’s PTA meeting!   

And although I usually make cornbread from scratch, I always have a box of Jiffy Corn Muffin Mix on hand. Inexpensive and delicious. And perfect when quick and easy is the order of the day.  

And as always, peace and love to all.

1 T. extra virgin olive oil

1 lb. lean ground beef

1 sm. yellow or white onion, diced

3 T. chili powder, or more to taste (I use my homemade chili powder. Recipe below.)

1 T. granulated garlic

2 tsp. ground cumin

2 tsp. granulated sugar

2 tsp. seasoned salt

freshly ground black pepper

1 bay leaf

1½ c. water

2 T. beef base (I use Better Than Beef Bouillon)

1 (28 oz.) can diced tomatoes (preferably Italian)

2 T. tomato paste

1 (16 oz.) can beans (your choice), drained and rinsed

Heat the olive oil in a large Dutch oven or lidded soup pot. Add the ground beef and cook until the meat is nicely browned. (Caramelized.) Add the onion. Cook for 5 minutes, stirring occasionally.

Add the chili powder, granulated garlic, cumin, sugar, seasoned salt, black pepper, and bay leaf. Stir until well combined.

Add the water, beef base, diced tomatoes (with their juice), tomato paste, and drained beans. Stir well.

Bring to a low boil. Then, reduce the heat, cover, and gently simmer for about 30 minutes, stirring occasionally.

Serve with chopped green onions, grated sharp cheddar cheese, and sour cream. And if you are feeling really ambitious, warm corn bread is the perfect accompaniment.

SAVORY HOMEMADE CHILI POWDER

¼ tsp. cayenne pepper, more or less

1 tsp. freshly ground black pepper

2 tsp. seasoned salt

2 tsp. smoked paprika 

4 tsp. dried oregano leaves (preferably Mexican oregano), broken down a bit

4 tsp. ground cumin

2 T. granulated garlic

2 T. granulated onion

½ c. sweet paprika

Combine all ingredients together in an airtight container.

Teaspoon for teaspoon, use in any of your favorite recipes calling for chili powder.

ROTOLO AL FORNO (BREAD PART FROM SCRATCH)

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So, this is one of those recipes where you can either start with a loaf of frozen white bread dough, or you can build your own bread dough and save yourself a bit of money. (For using frozen bread dough and a picture of this fabulous sandwich, enter Rotolo al Forno in the search box, and go from there.) (If you want to make your own bread dough, follow the instructions below.)

When I first made this yummy baked sandwich, I was still working full time raising 4 children. And even though I usually baked bread when we were having company for dinner, I simply did not have the time to serve only homemade bread to my family. There are, after all, only so many hours in a day! Plus, we lived only a couple of miles away from a Great Harvest bread outlet. So, about every 6 weeks or so, the kids and I would pay a visit to that store and fill up a cart with various and sundry bread products.

Luckily, we had been offered an old, commercial sized freezer, from family friends. And as hard as I tried, I never once filled that behemoth to capacity. Not just with bread, but with homemade freezer jam, chicken and beef stock, applesauce, every kind of berry the kids and I could pick, etc. etc. I truly loved that old freezer. And even if it was decades old when it was given to us in the early 70s, it lasted until the mid-90s. Anyway, enough nostalgia about a big old appliance. And on to why you should make this baked sandwich whether you make your own bread dough or not.

There is just something enticing about a warm sandwich. Whether it’s grilled cheese, Grilled Tuna Melt, Reuben, French Dip, Hamburger Dip, pulled pork, etc. And this sandwich is no exception. And even if the rolled sandwich isn’t served warm, the delicious combination of meat and cheese wrapped in tender bread is still absolutely wonderful.

So, next time a sandwich would be the perfect pairing with a nice salad or a lovely bowl of soup, this is the recipe for you.

Well, that’s it for now. Mr. C. had a gig last night in Bellevue, a dance gig tonight in Anacortes, and tomorrow we are going to Pacific Northwest Ballet’s performance of Roméo et Juliette at McCaw Hall. Then up to The Old Edison, in Bow to hear The Atlantics. Two of the members, Cary and Mark, are band mates of Mr. Cs in other bands. But as popular as The Atlantics are, we have yet to hear them. So, from music written by Sergei Prokofiev to rhythm and blues, Motown, Top 40, rock from the 50s-80s, soulful jazz, and easy-listening genres performed by local artists, it should be a glorious day filled with music. And, if that isn’t a definition of a wonderful day, I don’t know what it would be.

May you too have days filled with what makes you happy, brings you joy, and causes you to laugh. We are on planet earth for such a short time. Make the most of it while you can. And always remember, laughter is, and always has been, the best medicine. And with laughter, there are no pesky sides effects like there are with many of the “medicines” we take to keep us healthy. And no insurance required, or cost involved!  

So, on that happy and inexpensive note, peace and love to all.

For the bread:

1 scant T. active dry yeast or instant yeast (or 1 pkg.)

1 tsp. granulated sugar

1 c. warm water

2 T. olive oil, plus more for greasing bowl

1 tsp. kosher salt

2½ – 3 c. bread flour

Combine yeast, sugar, and warm water in the bowl of your stand mixer; let proof for 5 minutes.

Then add the olive oil, salt, and 2 cups of the flour to the bowl. Using your dough hook, beat until ingredients are combined. Gradually add additional flour until dough begins to leave the sides of the bowl and pull together. Knead for about 5 minutes or until dough appears soft and smooth. 

Pour a small amount of olive oil over the dough, and using your fingers and a stiff spatula, form the dough into a ball, making sure the entire surface is covered with the oil.

To prepare the sandwich the same day, cover the bowl with plastic wrap and let rise until doubled in size. Punch down and roll out to approximately a 12×16-inch rectangle.

To prepare the dough, refrigerate overnight, and make the sandwich on day 2, cover the bowl with plastic wrap and place it in the refrigerator. When you are ready to use the bread, remove the dough from the refrigerator. Leave the dough in the mixing bowl, and let it come to room temperature (about an hour). Punch down and roll out to approximately a 12×16-inch rectangle.

For the filling:

Dijon mustard

¼ lb. thinly sliced deli salami

¼ lb. deli pastrami, thinly sliced

¼ lb. deli ham, thinly sliced

⅓ lb. thinly sliced Swiss cheese

⅓ lb. thinly sliced Provolone cheese

1 beaten egg yolk

Using a pastry brush, spread a very thin layer of Dijon mustard over the bread dough. Layer with meat and cheese and roll up like a jelly roll. Pinch the seam together and place, seam side down, on a parchment paper lined or lightly greased cookie sheet. Brush with egg yolk. Let it sit uncovered for 30 minutes.

Bake in a pre-heated 375-degree oven for 20-25 minutes or until the top is golden brown.

Remove from the oven and let sit for about 25 minutes before cutting into 1-inch slices. Serve warm or at room temperature.

QUICK AND EASY COLESLAW   

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Coleslaw is one of the easiest and least expensive salads to serve and is especially perfect when you are feeding a large crowd. And I know, you can either spell this humble salad with two words (Cole Slaw) or as one word – Coleslaw, which I happen to prefer. The word “coleslaw” is derived from the Dutch word “koolsla”, meaning “cabbage salad”. 

Now, if you have any familiarity with this blog, you already know that I have several coleslaw recipes already published. And as you have probably already gathered from the sheer number of posted recipes, I love coleslaw.

And since I tend to serve coleslaw regularly for our in-home pre-concert luncheons, I like to change the flavor up a bit, so our regular attendees don’t get bored. And every time I get at least one, if not several people telling me how much they like the salad. So, this is just one more coleslaw recipe with which you can tantalize your guests’ tastebuds.

And I know, not everyone is enamored with cabbage. I happen to live with one of those people who would be thrilled if three quarters of cruciferous veggies were found to be unhealthy for human consumption. But except for Brussel sprouts, I love them all. So, I keep serving coleslaw, not only because it’s inexpensive and easy to prepare, but also because it tastes good, is crunchy, and almost always tastes better after having spent a bit of quality time in the refrigerator. In other words, it’s best when made ahead.

So, just for grins and giggles, let’s talk a bit about menu preparation.

For me, planning the menu for a large gathering takes a lot of thought. Not all my guests will be seated at a table. So, that means, nothing served should require a knife. I mean really, who wants to cut steak on a plate resting on their lap? That is a disaster just waiting to happen! And then probably at least one of my guests will be vegetarian or gluten intolerant or allergic to nuts, etc. So, that too must be anticipated. And another important aspect of any menu I plan, is what I call “the crunch factor”. And I don’t care if it comes from the appetizer, the mains, or the salads. There simply must be at least one dish that offers another texture rather than soft. And that, ladies and gentlemen, is where coleslaw becomes my best friend.

So, if you too are looking for a new recipe for coleslaw, I recommend you give this traditional recipe a try.

Well, that’s it for today. This evening, we are going to a concert in Bellingham. The Jeff Hamilton trio is performing at The Firehouse Arts & Events Center. Influenced by greats like Gene Krupa and Buddy Rich, Jeff Hamilton’s illustrious career has seen him perform with jazz royalty, from Lionel Hampton and Woody Herman to Ella Fitzgerald, Count Basie, and Oscar Peterson. A founding member of the Clayton-Hamilton Jazz Orchestra and leader of his own acclaimed trio, Hamilton has graced hundreds of recordings and shared the stage with artists like Diana Krall, Ray Brown, and Paul McCartney. And tonight, this legendary jazz drummer is going to perform with us in the audience. I am well and truly psyched!

May you too find things that bring you excitement and fill your life with anticipation.

And as always, peace and love to all.

1 sm. green cabbage, finely sliced and chopped

1 lg. carrot, grated

1 c. mayonnaise

⅓ c. granulated sugar

2 T. apple cider vinegar

2 tsp. fresh lemon juice

1 tsp. kosher salt, or more to taste

½ tsp. celery salt, or more to taste   

freshly ground black pepper   

Place the cabbage and grated carrot in a large mixing bowl.  

In a small mixing bowl, whisk the mayonnaise, sugar, vinegar, lemon juice, kosher salt, celery salt, and pepper together.

Pour most of the dressing over the cabbage and carrots. Thoroughly mix to combine. Refrigerate until ready to serve along with the remaining dressing.

Cole slaw is always better after sitting for a day. Make sure to mix the slaw a few times as it sits in the fridge.

Just before serving add the remaining dressing and give the salad a good stir. Serve with a slotted spoon.  

LEMONY QUINOA SALAD

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OK, for those of you who have not had the distinct pleasure of eating quinoa (pronounced “keen-wah”), have I got a great new vegan, vegetarian, and gluten free, make ahead salad recipe for you. But before I go any further, perhaps you would like to know a bit about quinoa. (For those of you who already know all about this amazing seed, please feel free to skip the next paragraph.) But for those of you who were lucky enough to be born with inquiring minds, but have yet to discover this ancient food, allow me to provide you with a bit of information on the subject.

Quinoa originated in the Andean region of Ecuador, Bolivia, Columbia, and Peru where it was successfully domesticated about 5,000 years ago. According to the Huffington Post web site, quinoa is high in protein (its protein balance is similar to milk and has more protein than rice, millet, or wheat), is a good source of riboflavin (riboflavin helps reduce frequency of migraine attacks by improving the energy metabolism within the brain and muscle cells), is alkaline-forming (helps balance the bloods pH level), has only 172 calories per ¼ cup of dry quinoa, is gluten free, and is a complex carbohydrate that helps our bodies maintain a lower glycemic index.

So, when I was figuring out the menu for an upcoming home concert, I decided to serve 3 salads, 2 of which I wanted to be both vegetarian and vegan. (The third, Quick and Easy Cole Slaw (recipe soon to be published) would also be vegetarian, but because mayonnaise would be the main dressing ingredient, it would not be vegan.) So, I decided on a simple green salad with mustard-herb dressing. And then, why not a salad made with quinoa.

So, as I was researching other cooks’ recipes for quinoa salad, I decided to also look at my own recipes containing this healthy ingredient. And there, in living color was my warm side dish recipe for Lemony Quinoa with Fresh Herbs. After glancing at the ingredients, I thought this could easily be made vegetarian and served as a salad. (Sometimes I even impress myself.) (Mind you, not as often as it would please me to be able to brag about to one and all.) Anyway, I modified my existing recipe to fit my needs, and the recipe you see below is the result. And it was really delicious.  

So, if you too would like to serve a healthy salad to your family and friends, that can be made ahead, and almost everyone can eat, this is the recipe for you.

Well, that’s it for today. Both Mr. C. and I are in recovery mode. Last Sunday we hosted a luncheon and classical music concert for our friends who are themselves classical musicians, friends of the musicians performing on Sunday, or our friends who regularly listen to classical music. It was so amazing. Most people are used to hearing Mr. C. play straight up jazz, jazz infused rock and blues, jazz standards and soul, and traditional tango music. So, hearing him play classical music was a side of Mr. C’s talents they had yet to hear. For me, it was a dream come true. I am a classical music lover. So, to have people in our home who are also passionate about classical music was simply heaven.

May you too also continue to enjoy what makes you happy and brings you peace. It doesn’t matter if it’s travel, or watching football, or taking trips in your RV, or cooking a great meal for your family, or reading books, or hiking, or playing golf, etc. What matters is that you take the time to do something that feeds your soul. And it makes you happy.

We need all the help we can get during these difficult times. We are all on a roller coaster. If we don’t take good care of ourselves, we aren’t going to be able to help others endure the havoc a few very wealthy, irresponsible people are imposing on our country. It truly does take a village.

Peace and love to all.  

2 tsp. extra virgin olive oil  

1 c. dry quinoa, well rinsed (I used tricolored quinoa)

1⅓ c. vegetable broth  

pinch kosher salt

freshly ground black pepper

½ tsp. lemon zest

2 T. fresh lemon juice, plus more to taste

1 T. chopped fresh basil

⅓ c. loosely packed finely chopped Italian parsley

 In a medium saucepan, heat oil and add rinsed quinoa. Cook for about 4 minutes, stirring frequently, until the quinoa is lightly toasted.

Add broth, salt, and pepper.

Bring to a boil, reduce heat to low, cover, and cook for 15 minutes or until the broth is entirely absorbed. Stir periodically.

Remove from heat and fluff with a fork. Let the cooked quinoa sit until mostly cooled, then stir in the lemon zest and lemon juice.

When completely cooled stir in the chopped basil and parsley, fluff again with fork until well combined. Taste and adjust seasoning and add additional lemon juice if desired.

Cover and refrigerate. Remove from the fridge about 45 minutes before needed and fluff again just before serving.

SOFT BUNS FOR SLOPPY JOES OR HAMBURGERS

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Well, I’m at it again with yet another bread recipe. It all started with deciding to serve Sloppy Joes (recipe on this site) as one of the entrées for an upcoming classical pre-concert luncheon at our home. And as with all the dishes served before concerts at our home, the entrées and side dishes must not only be different each time, but they must also be easy to eat. No knives required. So, I decided on Sloppy Joes and Rotolo al Forno (recipe also on site). And usually for sloppy Joes, I just use homemade sandwich bread. But to make the Joes more authentic, I decided to serve the hamburger mixture on buns. (BTW, the way God intended Joes to be served.) But then, I wanted a really soft and tender bun, so it was easy to cut with a fork. And this is the recipe I found. But for the life of me, I can’t remember which site provided this terrific and very easy to prepare recipe. (If I don’t write things down right away, they are often gone forever. My bad!)

Anyway, these buns were so easy to build and so absolutely perfect for what I wanted. And tasty too.

So, the next time you decide to serve Sloppy Joes or hamburgers for dinner, may I recommend making your own buns. And I know, I would have bought buns too if I were still a working mom. But if you are retired or trying to save money, baking your own bread is really cost effective.

Well, that’s it for today. And it’s 1:15 pm and I still haven’t figured out what to cook for dinner. So, I better post this and then pay a visit to our freezer.

I sincerely hope that one of these days I will get my act together and make a meal plan for the coming week. Of course, I have been saying this for years, and at the ripe old age of 80, I doubt that I will be able to change my ways. But we haven’t starved yet, so maybe it’s not that important anyway. Frankly I have a lot more work to do on myself that has nothing to do with food. I am very much engaged in learning to forgive and remain civil with people who do not agree with me politically. I simply can’t understand the sh-t storm that is emanating to and from our country. Not only is our country suffering, but we have subjected other countries with the consequences of our exceedingly bad behavior. I can only offer my profuse apology.   

Peace and love to all.

¼ c. whole milk

1⅓ c. warm water

1 T. instant yeast

4 tsp. granulated sugar

2 lg. eggs, divided

2 tsp. kosher salt

4½ c. unbleached all-purpose flour, plus more as needed

¼ c. (½ stick) unsalted butter, room temp.

veggie oil, for greasing the bowl

1 T. water

Place the milk, warm water, yeast, sugar, 1 of the eggs, salt, flour, and butter in the bowl of your stand mixer and mix until everything comes together, and all the flour is incorporated into the dough. Start kneading the dough and add enough extra flour to form dough that is very sticky. Some of the dough will stick to the bottom of the bowl and the rest will pull away from the sides of the bowl like it is sheeting. Don’t be tempted to add too much flour. Then continue to knead the dough at a low speed for about 5 minutes.

Pour about a tablespoon of veggie oil on the side of the mixing bowl and use a stiff spatula and your hands to shape the dough into a greased ball. Cover the bowl with plastic wrap or a damp tea towel and place it in a warm place for about 45 minutes.

Punch it down and form the buns in one of two ways.

First method (my way). Using a #16 ice cream scoop that has been coated with cooking spray, squeeze off balls of dough and push them into the scoop. Too much dough, remove a bit. Too little dough, add a bit. Then, plop the dough balls at least 2 inches apart on a parchment paper or greased baking sheet. When you are finished forming all the dough, lift each dough ball and shape it with your hands by rolling the dough outward and under to form a smooth top. Place each bun back on the parchment paper, cover with greased plastic wrap, and let rise for 45 minutes before baking. This method produces about 19 rolls.

After 45 minutes, whisk the remaining egg and water together and brush the tops of the buns with the egg wash.

Bake in a pre-heated 425-degree oven for 11-12 minutes or until the tops are golden brown and the internal temperature reaches at least 205-degrees.

Remove from oven, and cool completely before storing the buns in an airtight container.  

Second method. Turn the dough out onto a clean counter or floured pastry cloth. Divide with a sharp knife or bench scraper into 18 equal pieces and shape each piece of dough into a tight ball.  

Place on a parchment paper lined or greased baking sheet about 2 inches apart, cover with greased plastic wrap, and let rise for 45 minutes before baking.

After 45 minutes, whisk the remaining egg and water together and brush the tops of the buns with the egg wash.

Bake in a pre-heated 425-degree oven for 11-12 minutes or until the tops are golden brown and the internal temperature reaches at least 205-degrees.

Remove from oven, and cool completely before storing the buns in an airtight container.

SIMPLE VEGETARIAN ARRABBIATA PASTA SAUCE

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As I approach old age (Oh, who am I kidding! The United Nations, for example, considers old age to be 60 years or older.), I am finding recipes for quick and easy dishes the answer to my rapidly diminishing “energizer bunny” capabilities. I find myself now firmly relegated to the “slow and steady wins the race” category. And frankly, that’s just fine with me. Slowing down is normal as one gets older. And must be accepted with dignity and the awareness that it happens to everyone. (And again, who am I kidding? I’m proceeding further into old age kicking and screaming all the way!) But, regardless of how my mind and my body are at odds, I keep going. My mind says, Patti, you can do anything you want. While my body responds with, I beg your pardon! And as you may assume correctly, my body is winning this formidable inconsistency between what my mind thinks, and my body feels.

So, as you too may have the battle of the ages going on in your body, you might appreciate this simple pasta sauce recipe. And speaking of which, this meat free pasta sauce is just delicious. In fact, Mr. C. commented that I can make this for dinner any old time I want. And if you are an anchovy lover, you might also want to try my recipe entitled Spaghetti Arrabbiata with Anchovies.

Well, now that I have bored you with the story of my life, I will leave you to your own devices. Mr. C. has a gig this evening with Joan, one of our favorite singers, at the Rockfish Grill in Anacortes, and I plan to have a martini as I enjoy the music.

May you too have music in your life. It’s been said that music offers numerous benefits for physical and mental well-being, including stress reduction, mood enhancement, pain management, and improved cognitive function. Music can’t make you young again, but who in their right mind wants to be young again anyway? Especially during these tumultuous times. Frankly I’m glad I’m old! (Even if I am slowing down.)

And as far as the martini goes, well, as my good friend and fellow martini lover Verna-May Hurlbutt would say, “a good martini simply smooths out the road”. Cheers everyone.

And with all my heart I wish peace and love to all.               

2 T. extra virgin olive oil

¼ tsp. crushed red pepper flakes, or more to taste

½ c. finely diced onion

3 lg. cloves garlic, finely minced

1 (28-oz.) can whole or diced tomatoes, preferably Italian tomatoes

¼ tsp. granulated sugar

½ tsp. dried basil

½ tsp. kosher salt, or more to taste

freshly ground black pepper

1 T. unsalted butter

4-6 oz. pasta of choice, cooked al dente  

Parmigiano Reggiano, grated, opt.

Heat the olive oil in a large saucepan over medium heat. Add the crushed red pepper flakes and onion and sauté for 5 minutes or until the onion is softened, stirring occasionally. Add the garlic and sauté for 2 more minutes stirring occasionally. Add the tomatoes, sugar, basil, salt, and black pepper and stir to combine.

Cook the sauce uncovered at a low simmer, breaking up the tomatoes, for about 25-30 minutes, stirring occasionally, until the sauce has thickened and reached your desired consistency.

Add the butter and al dente pasta. If the sauce is too thick, stir in a bit of pasta water.

Taste and adjust seasoning.

Serve immediately. Pass grated Parmigiano-Reggiano.

ALMOND POPPY SEED MUFFINS    

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It all started with Mr. C.

On one of Mr. C’s recent trips to Costco, he came home with a 12-pack of almond poppy seed muffins. And right then and there I decided I had been remiss in not making almond poppy seed muffins a part of our everyday life!  And even though the cost for these amazing muffins was not high, I decided I should be making them from scratch at home. And even if it was not a cost saving decision, it was a chance for me to once again cut unnecessary and possibly unhealthy preservative chemicals and fake ingredients from our diet. So, I found this recipe on the brokenovenbaking.com site. And boy am I glad I did. Because I had forgotten how much I love the combination of almond flavoring and poppy seeds.   

Kayla’s recipe on her site came with an almond glaze. But I decided, since I would be freezing most of the muffins, a glaze was not a good idea. (Glazes tend to break down into sticky messes when frozen or even refrigerated. Plus, we didn’t really need any additional calories.) And sure enough, the muffins were just delicious without a topping of any kind. And as you might already know, I often add toppings to muffins. But with these babies, there was really no need at all for any type of embellishment.

So, if you too love muffins that are quick and easy to build, contain simple ingredients, and don’t even require a mixer, this is the recipe for you.

Well, that’s it for today. Mr. C. has a gig tonight at the Rockfish Grill in Anacortes. And you might find this interesting. The Rockfish Grill is celebrating 25 years of serving Anacortes and Skagit County. They pour 30 different styles of beer year-round from the Anacortes Brewery right next door. Which BTW, is the 8th oldest brewery in the great state of Washington! But what impresses me the most about this restaurant is that The Rockfish is one of the longest continuously running music venues in Western Washington. And Mr. C. is lucky enough to be a part of 5 of the musical groups that provide entertainment while diners enjoy not only the food, but the welcoming atmosphere provided by the owners Allen Rhoades and Rick Star and their staff at the “fish”. So, am I looking forward to this evening? You bet I am. I will be dining with friends and listening to one of the greatest upscale classic rock bands around – The Fat Fridays. Life is good!

May your life also be filled with good food, good friends, and good music. This trio may seem a bit simplistic, but I assure you, good music, good friends, and good food help keep me from sinking into despair over what is happening to our country.

Peace and love to all.         

2¼ c. unbleached all-purpose flour, fluffed 

¾ c. granulated sugar

½ tsp. kosher salt

1 T. baking powder

2 T. poppy seeds

1 c. real buttermilk, room temp.  

½ c. veggie or canola oil

2 lg. eggs, room temp.

¾ tsp. good quality almond extract

Place muffin liners* (I needed 15 muffin liners) in your standard size muffin tin or tins. Set aside.

In a large bowl, whisk the flour, sugar, salt, baking powder, and poppy seeds together.

In a medium bowl, whisk the buttermilk, oil, eggs, and almond extract together.

Fold the wet ingredients into the dry ingredients just until the flour streaks disappear.

Using a medium sized #20 (around 2¼-inches in diameter) ice cream scoop, plop balls of dough into the muffin liners.

Bake in a pre-heated 375-degree oven for about 15 minutes or until the internal temperature reaches 200-205 degrees.  

Remove from oven and allow the muffins to cool completely on a wire rack before eating or storing them in an airtight container.

*I use parchment muffin/cupcake liners. Using parchment liners rather than regular paper liners ensures that my muffins or cupcakes don’t stick to the liners. And OK, parchment paper isn’t as pretty and colorful as decorative paper liners. But you don’t lose any of the muffin or cupcake to a parchment liner the way you do with a paper liner. Pick your battles!  

CREAMY LEFTOVER TACO MEAT AND VEGGIE SOUP

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For all of you out there who are also definitely into your golden years, like team Carr, you probably can’t eat as much as you could when you were younger. And like us, when you were younger you were undoubtedly a lot more physically active, and those extra calories were required to keep your body fit. But boy, howdy how things change as you pack on a few more years. So, whenever I fix tacos or taco salad for dinner, I invariably have leftover taco meat. Then comes the conundrum. What the heck am I going to do with the leftover taco seasoned ground beef? Of course I could always freeze it. But I have mastered the skill of completely losing sight of what is in my freezer. (Another joyful aspect of aging, I might add.) And because I never think ahead enough to split that lovely 1 pound of lean ground beef into half pound packages when I get back from the store, I am stuck with the whole pound.

So recently, with leftover taco meat staring at me every time I opened the fridge, I decided to make soup. (Always my first thought when faced with leftovers I might add.)

So, then, why not a soup that starts with mirepoix. (Mirepoix being a French cooking technique that uses a combination of diced onion, carrot, and celery, (in a 2:1:1 ratio) as a flavor base for soups, sauces, stocks, and other dishes.) (Actually, I start at least 90% of the soups I make with a mirepoix.)

Then it was a bit of research to see how other cooks solved the problem of leftover taco meat, and this is what I came up with. And we very much enjoyed this warm savory soup with all the trimmings.

So, if you ever have leftover taco meat, be it beef, chicken, or pork, give this recipe a try. Easy to make and perfect for an early Spring meal complete with high wind and driving rain.

Well, that’s it for now. My Spring allergies are in full bloom, so all I really want to do is sit in my comfy chair, with my feet up, and read. And speaking of books, if you have never read the series featuring Maisey Dobbs written by Jacqueline Winspear, I suggest you do so at your earliest convenience. This is my second time through the series, and I am enjoying the stories just as much as the first time. For me reading is my way of staying sane. With all the crazy things happening right now to our country, if I didn’t have a way to tear my thoughts away from the news, I could easily become the Henny Penny of Camano Island. The sky is falling! The sky is falling! Instead of thinking critically and verifying information before jumping to conclusions or spreading panic based on incomplete information. Sometimes, for me, it just takes reading a book or fixing a meal to steer me away from fixating on all the hatred and lack of empathy currently on display. We all need a way to escape the drama. Not that we should bury our heads and ignore what’s happening but learn how to turn it off so that we can still enjoy all the things that are precious to us. Like our family, friends, all the new buds on the trees, daffodils coming up everywhere, good music, fine food, etc. etc.

So, on that happy note, peace and love to all.

1 tsp. extra virgin olive oil

1 c. diced white onion

½ c. finely diced carrot

½ c. finely diced celery

2 garlic cloves, finely minced

2½ c. beef broth

1 c. salsa

1 c. corn

1 can beans, drained and rinsed

tiny pinch powdered jalapeño, opt.

leftover taco meat (any amount)

taco seasoning, if needed

½ pkg. cream cheese, room temp.

Heat the olive oil in a medium sized covered pan. Add the onion, carrot, and celery and cook until the veggies are beginning to soften. Add the garlic and cook for 1 minute.

Add the beef broth, salsa, corn, beans, powdered jalapeño, and leftover taco meat. Bring to a boil, reduce heat, cover and cook for 30 minutes or until the veggies are tender.

Taste and add additional taco seasoning if required.

Cut the cream cheese into small pieces and add to the soup. Stir until it is completely dissolved. Taste again and adjust seasoning.

This soup is great served with grated sharp cheddar cheese, sour cream, sliced green onions, chunks of avocado, and tortilla chips.