THE ROBIN
The North wind doth blow and we shall have snow,
And what will poor robin do then, poor thing?
He'll sit in a barn and keep himself warm
And hide his head under his wing, poor thing.
Old English Nursery Rhyme
Now that I am in the Winter of my life, I find it necessary to share here this last season of trying to warm the aging bones and comforting the inevitable losses that come to one and all. Some of you may have noticed the prolonged absence I've had from my love of writing and blogging, and believe me it was not a matter of choice. I've spent the last month and a half remembering the winters of my younger years and experiencing the changes and losses that come to us all in the final season of our lives. Like the Robin, we hide our head under a wing and pray to have the opportunity to share another spring with those who have all their seasons still before them.
You probably all remember my memories of the holidays that I've posted up here so far, and when I finished the Valentine sequel, I was having a bit of a time suffering from a cold. Just before Valentine Day I needed to see my doctor because it was growing worse. After some blood tests and a chest X-Ray I found out I had pneumonia and bronchitis and a bit of congestive heart failure---all of which presented themselves with a racking cough, fatigue, weakness--you name it. My medication shelf tripled and I spent February 12 to the 28th sleeping on a recliner, because I could not breathe lying down. That was the first cold I'd had in 8 years--so the force of it was frightening, to say the least.
On February 14th, Valentine Day, we received a call from Florida that my 95 year old mother-in-law had passed away. She had been suffering with Alz for over 10 years and in the end was completely catatonic...extremely sad for a woman who was so full of vigor in her lifetime. She had made sure all her burial plans were made and the family was shipping her remains back to the family plot in PA. Of course, that was when the area was under 24" of snow and it was frigid. There was no way I could make the trip, so Rich and my younger son flew back for the funeral, and then drove down to FL to see my sister-in-law who could not make it to PA because she has a son who is quadriplegic and they couldn't get standby care on such short notice.
Now that left me here fighting my illnesses, but I am fortunate to have caring kids, and my daughter and older son were here almost all the time, caring for me, because I was one step from a hospital. Slowly I began recovering and when the guys came home, I was just starting to be able to sleep in bed again, though the cough lingered until about 4 days ago.
When I went in for a follow-up chest X-Ray, however, the news wasn't good. Though I was clear of the pneumonia, the congestive heart failure had progressed--enough to have my doctor add Digoxin to my line of medications. It is supposed to strengthen the heart muscle so that it can pump out the fluids better--and I'm also on Coreg which is to slow down the heart so it gets more rest. So that is where I am now. Better, but full of the knowledge that I am in the Winter of my years. 8-)
However, now that I can get back to the computer, get out and about into the beautiful sun of our Las Vegas spring and "breathe" again, I have made a plan for wintering life. We never really know when our days will end, no matter how sick or well, young or old we are. The secret is to get everything we can from the time we are fortunate to receive.
I don't plan to make my time the Winter of My Discontent; rather it will be the Winter of My life--to be lived and enjoyed just as much as I did Spring, Summer and Fall. My plan is to store up and share more Memories and Moments, even unto the final day. Like the Robin who bursts forth into spring after the cold wind dies, so shall I forge into whatever lies ahead and beyond.
The first Valentine Day ever (for me) came on February 14, 1942. I don’t have a memory of any celebrations or card exchanges in all of our family before that time. Only with the start of school did the excitement of making valentines and giving them to classmates and family begin.
I remember how surprised and happy my mom and dad were when I presented them with a bit lopsided, but colorful heart, featuring a lace background made by folding a white sheet of paper over and over and cutting little holes and diamonds in it, until it was more holes than paper. We would have put Hallmark out of business in those days.
The image of the carefully decorated box with a slit in the top through which we’d mail our valentines at school until party day still comes to my mind, (if I take a moment or so to carefully search the old memory banks). Usually a couple of mothers would bring some heart shaped sugar cookies and bottles of chocolate milk to give a festive feeling to the day. That was also probably the first time I was exposed to doing anything by ‘vote’. We nominated a couple of classmates to play ‘postman’ (post person, now) and then we were given a chance to vote on a slip of paper and deposit in a bowl on the teacher’s desk. Since we were just six months into school, Mrs. Randal, the teacher, block printed the three names on the board, telling us who each one was. Quite the learning process…reading, printing and civics….all for a holiday!
Further along in school, third through sixth grades, we began to use the commercial valentines, those little things that came fifty assorted to a bag. How can I ever forget laying each one out, picking the best for that favorite boy and special good friends, and wondering if I should give any at all to some not so good friends. Of course, I’d quickly remember how bad it would be not to get any valentines, so I’d reluctantly write out one to everybody. It was at that time that we began to be social animals. We discovered that if we planned the parties, including the refreshments, they would be a bit more elaborate…thus more time off from studying! That’s just what we did. We contributed some cash toward decorations and a big sheet cake from the bakery. Parents would bring finger sandwiches and the ice cream and we went for Kool-Aid, served in a punch bowl, instead of milk. What fun!!
Naturally, junior high and high school brought significant others that meant fancy cards, candy and sometimes a ‘date’. There was always a Valentine Dance in the gym and we all took turns at decorating through the different years. It didn’t matter if you went stag, and girls danced with girls very easily then. Of course, girls were the best dancers! They practiced more, never lacking a partner. The boys…well, we’ll skip that. However, there was always that ‘special’ valentine, that ‘special’ dance partner, that very ‘special’ boy who grew to be my friend, my husband....
MY FOREVER VALENTINE
WE MET IN SCHOOL—
HE WAS MY FRIEND,
CUTE LITTLE VALENTINES WE’D SEND,
(AND WE’D SMILE AND TELL EACH OTHER, “COOL!”)
THE END OF SCHOOL—
WE SOON WERE LOVERS,
A LOVE THAT’S BEEN OUR VALENTINE,
(AND WE SMILE AND TELL EACH OTHER, “COOL!”)
WELL HE’S MY FRIEND,
AND HE’S MY LOVER,
I WON’T EVER NEED ANOTHER,
HE’S MY FOREVER VALENTINE!
DON’T NEED FLOWERS,
I DON’T WANT CANDY,
I’VE GOT A LOVER AND HE'S JUST DANDY,
HE’S MY FOREVER VALENTINE!
SO MANY YEARS SINCE WE MET IN SCHOOL!
STILL WE ARE LOVERS AND WE ARE FRIENDS,
VALENTINES OF ENDLESS LOVE WE SEND,
(AND WE SMILE AND TELL EACH OTHER, “COOL!”)
THIS LIFE TOGETHER, SO RICH AND FULL—
WE'RE VALENTINES UNTIL THE END,
OUR LOVE IS THE DAILY GIFT WE SEND,
(AND WE SMILE AND TELL EACH OTHER, “COOL!”)
WELL HE’S MY FRIEND,
AND HE’S MY LOVER,
I WON’T EVER NEED ANOTHER,
HE’S MY FOREVER VALENTINE!
DON’T NEED FLOWERS,
I DON’T WANT CANDY,
I’VE GOT A LOVER AND HE'S JUST DANDY,
HE’S MY FOREVER VALENTINE!
YES, HE’S MY FRIEND,
AND HE’S MY LOVER,
I WON’T EVER NEED ANOTHER,
HE’S MY FOREVER VALENTINE!
I’m trying to set the words to music with the help of one of our sons. If it works I’ll bring it here, if it doesn’t, it will always be a song in my heart.
Now on to more wonders of Valentine Days and Love.8-)
From the first year that My Forever Valentine and I were married, back in 1955, Rich always gave me a huge valentine, flowers or jewelry, and a great evening out. He’s always been my best valentine, the one with all the love built right in.
Later when we had the Little Italy Restaurant, Valentine Day was an especially busy evening and Rich and I were needed to keep things running smoothly. One year in the early seventies, when the dinner hour had died down and we could take a quiet booth back in the lounge, we celebrated with a special dinner of our own. It was a wonderful moment of candlelight, handholding, excellent service and of course, fantastic aromas and tastes.
I slipped off my heels under the table and Rich loosened his tie. We gave each other a sigh, a smile and a peck, happy with the way the day had gone, and began the meal I’d discussed earlier with Catherine our cook, by sipping a nice cold Reunite White and nibbling on a basket of the garlic toast for which we were famous. In a short time, two frigid shrimp cocktails with fiery red centers of sauce were placed in front of us by our favorite waitress, Carolyn, who knew the order of the day was ’slow and easy’ service. She set a plate of crackers and bread sticks between us, topped off the wine glasses and quietly went away.
When the cocktails were gone and water glasses low (I said the sauce was firey!), Carolyn appeared with a cup of steaming wedding soup for each of us. She filled the water glasses, checked the wine and went on her way. We enjoyed the soup, while remembering the story from which it got it’s name; it was the first course served at the big old-fashioned Italian wedding dinners in the days of yore. My mother never tired of telling us that her wedding dinner was the biggest, most extravagant one, our hometown had ever seen and everyone was invited!
Suddenly, there was Carolyn again, replacing the soup cups with chilled salad plates and forks. In the center of the table she placed an antipasto salad for two. A bed of mixed head lettuce, greens and sweet onions was crowned with pepperoni, salami, Italian ham, provolone cheese, 2 rolled anchovies with capers, some pepperonicini and drizzled all over with our own Italian dressing and a generous dusting of Parmesan cheese. A basket of crusty, warm Italian bread accompanied the luscious looking antipasto. Our bottle of Reunite White being finished, we switched to a basket bottle of Ruffino Chianti. Glasses filled, we carefully attacked the salad, making sure we both got some of each of the goodies.
When the salad was gone, Carolyn brought out two tiny liqueur glasses with a melon ball scoop of rainbow sherbet in each. Time to clear the palate and rest a bit until the next course.
About five or six minutes later, we could hear the hissing of a sizzle platter, see the steam rising and catch a hearty aroma of beef cooking, as Carolyn came carrying a huge tray, which she set on the tray stand near our table. On it were two sizzle platters with thick N.Y. strip steaks jumping with the heat. There were also two side orders of spaghetti, dripping with tomato sauce and bowl of fried greens, wafting garlic and crushed pepper aromas into the air. She placed the steaks and pasta in front of us and the greens between us, whipped out another basket of hot bread and topped off the wine glasses. Zip ~ she was gone! I told you she was good. What wonderful steaks! Red, juicy but warm in the middle and crispy on the outside, so tender you could use a butter knife if you needed to. The pasta and greens were a colorful and fragrant red and green salute to the day, and were just delicious! Not to be daunted, we toasted each other with the Chianti and enjoyed every bite of our main course.
Later--much later, Carolyn came by to remove the ravaged plates. She brought us demitasse of Café Sambuco to encourage digestion and we relaxed with little demented smiles on our faces.
On, No! We weren’t done yet! Out of the kitchen marched Carolyn and Bobby, each carrying a flaming mug of brandied strawberry ice cream. Everyone in the place ooo-ed and aaaahhhh-ed as the flames sparked in the dimly lit lounge. What a fitting end to a beautiful Valentine Dinner.
By now it was getting near to closing time and Catherine appeared out of the kitchen to say, “Go on home, you two. We’ll get it done just fine. Happy Valentines Day!” How sweet they all were, we had a goooood group of associates and friends there. Rich and I looked at each other, tipped everyone generously for their wonderful gift and went out into the crispy, snow-blown night to our cozy home and an even bigger celebration for lovers----(Rated R).
The next morning as we were having coffee, I said that our Valentine Dinner for Lovers was so wonderful, I thought we should reproduce it for the customers as a price fixe‘, reservations only, affair. Rich agreed and we came up with a menu and placed an ad or two in our local newspaper. It wasn’t long before there were reservations for every booth in the lounge on the weekends and many during the week. In fact, we seated some folks who wanted to have a special day, though we were full up in the lounge, out in the main dining room, which brought ‘more’ reservations! We carried the special for many months and even after we discontinued it, calls for reservations came in for a long time.
400 Degree Oven
Italian or French Bread (day old)
Cookie Sheet Well Oiled with Olive Oil
Salt, Pepper, Garlic Granules, Oregano Flakes, Parsley Flakes, Basil Flakes, Romano Cheese
Slice bread about 1½” thick. Stack Slices and Cut Each Stack in Sixths
Put cut bread on oiled sheet, toss and turn with a spatula a bit. Sprinkle with all of the seasonings, generously. Toss and turn again. Place in preheated oven, bake about 5 minutes, turn again. Continue until well browned all over, but not burned; another 10 minutes or so, depending on how full the sheet is. If you stay close and turn the bread often, this can be done under a broiler, about 5 inches from the flame. Done in about 5 minutes.
Shrimp Cocktail with Fiery Sauce
2 Large Goblets Chilled in Freezer
2 Seafood or Salad Forks Chilled in Freezer
2 Cups Diced Head Lettuce Wash, Pat Dry and Chill at least one hour.
10 Jumbo Shrimp with tails (you can buy these already cleaned and cooked) Keep in bowl in iced water in refrigerator until needed
4 Wedges of Lemon
Fiery Sauce
1 C Catsup * 2 T Horseradish * 1 tsp Worcestershire
½ tsp Mustard * 2 T Lemon Juice * 1 tsp Tabasco (+/- to taste)
Mix all together very well. Cover & Refrigerate until needed.
TO SERVE: Drain very cold shrimp in colander.
Put one cup of lettuce into each chilled goblet. Make a well in the lettuce and spoon about 1/4C Sauce into it. Drape 5 shrimp around each goblet, tails down, top on lettuce. Slit the lemon wedges to slip on to the rim of the goblet. This can be done about 20 minutes before serving, if stored in refrigerator.
Antipasto For Two
1 Chilled Oblong Serving Platter
2 Chilled Salad Plates
2 Chilled Salad Forks
2 C Mixed head lettuce and greans, chopped, washed, pat dry & chilled one hour
2 Slices Sweet Onion Separated into Rings, soak in cold water & chilled one hour
4 Slices Pepperoni * 2 Slices Salami, Stripped * 2 Slices Provolone Stripped
2 Thin Slices Italian or Regular Ham, rolled * 2 Small Pepperoncini
2 Rolled Anchovies with Capers * 1 Hard Boiled Egg, Shelled and Halved
4 Extra Large Pitted Black Olives * 4 Large Spanish Olives
1 C Italian Dressing served on the side.
Place lettuce and greens on a large oblong platter. Apportion onion slices evenly over surface. Arrange Meat and Cheeses attractively on top, with Egg Halves in the middle and Olives, Anchovies and Pepperoncini around the egg halves. Sprinkle with Grated Parmesan or Romano Cheese. Serve with Tongs or Serving Spoon and Fork.
Italian Fried Greens
Skillet
3 T Olive Oil
1 Bag Frozen Spinach or Mustard Greens, Thawed and Squeezed Very Dry
(or use fresh “steamed” greens)
2 T Minced Garlic * 1T Salt * 1 T Crushed Hot Red Pepper Flakes
Heat Oil in Skillet. Add the Greens, stir and separate. Immediately add the Garlic, Salt and Crushed Pepper. Stir and fry over medium heat until greens and garlic are tender, glossy and aromatic. Taste and add salt and crushed pepper to your taste.
Serve in attractive bowl.
(Recipes for Wedding Soup and Italian Dressing can be found at Cooking Up Christmas Day Supper.)
Strawberry Ice Cream Flambe’
2 Heavy Beer Goblets (not mugs) frozen in freezer
2 Iced Teaspoons, chilled
Long Fireplace Match for Flaming
4 Medium Scoops of good grade Strawberry Ice Cream
4 Oz Brandy or any Liqueur preferred that will flame.
Heat brandy in small pan until quite warm.
Place 2 Scoops of Ice Cream one on top of another into each Goblet.
(Can be done earlier and stored in freezer)
AT TABLE: Carefully Light Brandy in pan with the long handled match.
Let Brandy flame about 5 seconds. Carefully Pour flaming brandy in equal amounts over ice cream in the goblets. Serve.
Café Sambuco
Demitasse Cups
Pot of Espresso Coffee
Sambuco Liqueur
Espresso Coffee Beans if available (or any coffee bean)
Fill Cups ¾ full of Espresso Coffee
Add a Healthy Splash of SAMBUCO (or OUZO or ANNISETTE)
Serve Coffee Beans on the side to chew while sipping CAFÉ.
Repeat as needed!
Firstly, I want to thank all you folks for your comments and congratulations while I've been away with the 'cold fingers' annoyance. It's still too cold for me here, and the gloves are on, but some days I just have to get at and suffer through it, if I want to get done what my mission is here on this blog. heheheh
Anyway, Reba asked if there were any suggestions to help her 'bland' beef stew, and since I've never made anything that I could classify as 'bland' in my life--[I ALWAYS taste and season as I go, even following a recipe, and bland is not my favorite taste. 8-)], I thought I'd put up all the recipes I've got for any of my readers who are 'IN A STEW'! ENJOY!
BEEF STEW
1 LB STEWING BEEF OR CHUCK CUT IN CUBES
1/2 C FLOUR * 1 TSP PAPRIKA * 1 TSP SALT * 1/2 TSP BLACK PEPPER
PUT ALL OF ABOVE IN A BAG AND SHAKE UNTIL BEEF IS WELL COATED RESERVE REMAINING FLOUR IN BAG
BROWN BEEF IN A STEW POT IN 1/4 C OIL UNTIL LIGHTLY BROWNED
SPRINKLE REST OF FLOUR OVER BEEF AND CONTINUE BROWNING, STIRRING UNTIL FLOUR IS WELL ABSORBED
SLOWLY ADD 2 QTS WATER STIRRING CONSTANTLY AND SCRAPING PAN WELL
ADD 2 T BEEF BASE OR BOULLION CUBES * 1 BAY LEAF * 1 T GARLIC GRANULES * 1 LARGE ONION, CHOPPED
SIMMER AT LEAST ONE HOUR AND UNTIL BEEF IS TENDER
ADD 2 CARROTS SLICED 1/2 INCH DIAGONALLY * 3 MEDIUM POTATOES, CUBED * 2 STALKS CELERY SLICED 1/2 INCH DIAGONALLY
SIMMER UNTIL CARROTS AND POTATOES ARE JUST TENDER
ADD 1 CAN OF PEAS OR 1 BOX FROZEN PEAS
SIMMER UNTIL HEATED THROUGH
BISQUICK DUMPLINGS MAY BE COOKED ON TOP AT THIS TIME.....OR
POUR STEW INTO CASSEROLE, PLACE IN OVEN WITH BISCUITS ON STEW TO BAKE
(STEW CAN ALSO BE SERVED WITH CRUSTY BREAD INSTEAD OF THE ABOVE)
SLICED ONIONS SPRINKLED WITH SALT ARE EXCELLENT ON THE SIDE OR A TOSSED SALAD WITH OIL & VINEGAR DRESSING
ITALIAN BEEF STEW
1 LB STEWING BEEF OR CHUCK CUT IN CUBES
1/2 C FLOUR * 1 TSP PAPRIKA * 1 TSP SALT * 1/2 TSP BLACK PEPPER
PUT ALL OF ABOVE IN A BAG AND SHAKE UNTIL BEEF IS WELL COATED RESERVE REMAINING FLOUR IN BAG
BROWN BEEF IN A STEW POT IN 1/4 C OIL UNTIL LIGHTLY BROWNED
SPRINKLE REST OF FLOUR OVER BEEF AND CONTINUE BROWNING, STIRRING UNTIL FLOUR IS WELL ABSORBED
SLOWLY ADD 1 QT WATER STIRRING CONSTANTLY AND SCRAPING PAN WELL
ADD 2 T BEEF BASE OR BOULLION CUBES * 1 BAY LEAF * 1 T GARLIC GRANULES * 1 LARGE ONION, CHOPPED * 1 T CRUSHED BASIL * 1 T PARSLEY FLAKES *
1 15OZ CAN TOMATO SAUCE
STIR WELL, COVER AND SIMMER AT LEAST ONE HOUR AND UNTIL BEEF IS TENDER
ADD 2 CARROTS SLICED 1/2 INCH DIAGONALLY * 3 MEDIUM POTATOES, CUBED * 2 STALKS CELERY SLICED 1/2 INCH DIAGONALLY
SIMMER UNTIL CARROTS AND POTATOES ARE JUST TENDER
ADD 1 CAN OF PEAS OR 1 BOX FROZEN PEAS * 1 CAN YELLOW WAX BEANS(DRAINED)
SIMMER UNTIL HEATED THROUGH
CRUSTY BREAD AND SLICED ONIONS SPRINKLED WITH SALT ARE EXCELLENT ON THE SIDE OR A TOSSED SALAD WITH OIL & VINEGAR DRESSING
VEAL STEW
1 LB STEWING VEAL OR BONED VEAL LEG CUT IN CUBES
1/2 C FLOUR * 2 T PAPRIKA * 1 TSP SALT * 1/2 TSP BLACK PEPPER
PUT ALL OF ABOVE IN A BAG AND SHAKE UNTIL BEEF IS WELL COATED RESERVE REMAINING FLOUR IN BAG
BROWN VEAL IN A STEW POT IN 1/4 C OIL UNTIL LIGHTLY BROWNED
SPRINKLE REST OF FLOUR OVER VEAL AND CONTINUE BROWNING, STIRRING UNTIL FLOUR IS WELL ABSORBED
SLOWLY ADD 2 QTS WATER STIRRING CONSTANTLY AND SCRAPING PAN WELL
ADD 2 T CHICKEN BASE OR BOULLION CUBES * 1 BAY LEAF * 1 T GARLIC GRANULES * 1 LARGE ONION, CHOPPED
SIMMER AT LEAST ONE HOUR AND UNTIL VEAL IS TENDER AND BROTH IS THICK
ADD 2 CARROTS SLICED 1/2 INCH DIAGONALLY * 3 MEDIUM POTATOES, CUBED * 2 STALKS CELERY SLICED 1/2 INCH DIAGONALLY
SIMMER UNTIL CARROTS AND POTATOES ARE JUST TENDER
ADD 1 CAN OF PEAS OR 1 BOX FROZEN PEAS
SIMMER UNTIL HEATED THROUGH
THIS STEW IS NOT A DARK BROWN, BUT A VERY LIGHT COLOR GRAVY
CRUSTY BREAD AND SALTY SLICED ONIONS ARE AGAIN IN ORDER
LAMB STEW
(LIGHT BROWN GRAVY)
PREPARE AS THE VEAL STEW ABOVE, USING 1 LB LAMB STEW MEAT CUBED
THIS IS ALSO A LIGHT GRAVY STEW.
LAMB BREAST STEW
(TOMATO GRAVY)
PREPARE AS THE ITALIAN BEEF STEW ABOVE, USING 2 LBS LEAN LAMB BREAST CUT INTO THREE INCH PIECES AND USING CHICKEN BASE OR BOULLION CUBES INSTEAD OF BEEF WHERE INDICATED.
IRISH STEW
PREPARE AS VEAL STEW ABOVE, USING 1/2 LB. VEAL STEW MEAT AND 1/2 LB LAMB STEW MEAT CUT IN CUBES. GRAVY SHOULD BE LIGHT AND THICK WHEN DONE.
SOMETIMES I ADD MORE PAPRIKA AND 1 C SOUR CREAM TO THIS AT THE END AND HEAT TO STEAMING. IT COMES OUT LIKE A RICH PAPRIKASH TO SERVE OVER THICK NOODLES. YUM! YUM!
So, hurry up and cook these now, while it is still the chill of winter. They are wonderful 'comfort food' for the tummy and the heart! Dinty Moore never had it so good! 8-)
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