Jelly Fish? That's not a good name for this dish...

...but I've used up all my creative energy reserves cooking. I know that cooking has become a major theme of late, but since we've switched to meat free, I've been spending a lot more time thinking creatively on food. You are the beneficiaries/victims of circumstance! Congratulations!

That's some good eatin' right there!

Jelly Fish
1 cup jelly (plum, apricot, pineapple)
1 tsp thyme
1 tsp cilantro (substitutes include marjoram or parsley)
4 tbs vinegar
splash of wine (red, blush, or white)
1 Tbs high heat oil (safflower or corn)
6 to 10 fish fillets

Mix first 5 ingredients in a bowl. Heat oil in a skillet. Dip fillets in the bowl to coat and cook for 4 to 6 minutes each side. Pour additional sauce on top of fish while cooking. Remove fish when it flakes with a fork. Pour additional sauce into skillet and heat, stirring constantly. It will thicken quickly. Serve fish over rice and drizzle sauce over top.

I'm attempting to find a cheap, tinned fish that would do well in the sauce. We've tried canned tuna, but it was too strong a flavor. If you have any success with a "poor man's" version of this recipe, would you let me know?

"Lent? Yuck!" Cooking up a metaphor

Today a friend made a soup disaster. I shared a spice guide with her. It didn't help the soup but it helped her get intrigued by cooking again.

What fascinates me about cooking is how much it is like life. Think metaphorically with me here and I promise to pull it together at the end...Sometimes you make a mess that you are stuck with eating because you've used up all your time and energy making the gloop and there just isn't anything left to do but eat it. I made a fondu (fond glue) like that once. By the time I was done ruining the dinner I had hours of scraping ahead of me.

Other times you take one bite and decide that you just couldn't possibly be that hungry. "No thank you, I'm having water! Mmmm!" Putting up with me and some of my great ideas is just more punishment than doing without. Those are the creations that even the dog shies away from with that peculiar doggy look of "I'm not even rolling in that!"

Yes, indeed, the kitchen will humble us and make our families grow in holiness. "I don't care what it tastes like! Offer it up!" (Yes, I really said that and no I couldn't take myself seriously after that. We ate cereal instead.) Just when you think you've got things in hand, along comes a meal so bad it makes it to the family legend stage. "Remember that time mommy melted the spoon in dinner?" (true story) It all seems so simple. Put in ingredients in the right order, the right amounts, add heat and it is good, right? In theory, yes. In reality sometimes even scrambled eggs can be beyond me (shells, rubbery, bland).

But, hey, even when the last meal was bad, you gotta eat. Just like life will keep on chugging along, there's always another meal coming around. You can start over three times a day, not counting snacks.

So, now that you are past the fun, adventurous stage of Lent, now that your penance is actually starting to grind at you a bit, now that you've had three feasts right in a row to break both your fast and your penance rhythm, and now that you're seriously considering giving up on giving up something for Lent, I'm here to remind you cheerfully that yes, you are a failure. Me, too. We all are going to suck at most things at least some times. Even eggs. In life the difference between a good cook and a bad one is that the good ones learn from their mistakes and try again.

Spicing issues? Try it the Vegan Way!
(no, actual children were harmed in the writing of this blog)

Get cooking. And for fun, try out some of these spice combos. From Compassionate Cooks (Vegans).

 Which Spices/Herbs to Use

How many of us have spice racks with jars of spices we bought years ago and never used, whose sole purpose is to collect the dust in your kitchen? J Now is the time to dust them off (or replace them) and start adding flavor to your dishes. The correct spice or herb (whether it is fresh or dried) for any food is the one that tastes right for you. When you're at a loss about what to add to a dish, try something from the list below.

WHICH SPICE GOES WITH WHAT FOOD?

Beans - cumin, cayenne, chili, oregano, parsley, pepper, sage, savory, thyme

Breads - anise, basil, caraway, cardamom, cinnamon, coriander, cumin, dill, garlic, lemon peel, orange peel, oregano, poppy seeds, rosemary, saffron, sage, thyme

Fruits - allspice, anise, cardamom, Chinese 5-spice, cinnamon, cloves, coriander, ginger, mint

Potatoes - basil, caraway, celery seed, chervil, chives, coriander, dill, marjoram, oregano, paprika, parsley, poppy seed, rosemary, tarragon, thyme

Salads and Salad Dressings - basil, caraway, celery seed, chives, dill, fennel, garlic, horseradish, lemon peel, lovage, marjoram, mint, mustard, oregano, parsley, rosemary, sumac, tarragon, thyme

Soups - basil, bay, chervil, chili, chives, cumin, dill, fennel, garlic, marjoram, parsley, pepper, rosemary, sage, savory, star anise, thyme

Sweets - allspice, angelica, anise, cardamom, cinnamon, cloves, fennel, ginger, lemon peel, mace, nutmeg, mint, orange peel, rosemary, star anise

Tomatoes - basil, bay, celery seed, cinnamon, chili, curry, dill, fennel, garlic, ginger, lemongrass, marjoram, oregano, parsley, rosemary, savory, tarragon, thyme

Vegetables - chili, chives, curry, dill, marjoram, parsley, savory, thyme

WHICH SPICE/HERB GOES WITH WHAT FOOD?

Allspice: An ingredient in many baked goods as well as "Jerk" sauces.

Anise Seed: Mild licorice flavor, used in cookies, or candies.

Arrowroot Powder: Use as a thickener in puddings, pies, soups, sauces, and gravies.

Basil: used in Italian and Mediterranean cooking, especially good with tomatoes.

Bay Leaves: Perfect use in stews, sauces, soups, and marinades.

Caraway Seeds: Great in baked goods and with fruits.

Cardamom, ground: A wonderful addition to Indian dishes.

Cardamom, whole: Dry roast the whole cardamom seeds for more flavor in your recipe.

Cayenne Pepper: Wonderful heat for any Mexican dish.

Chervil Leaf: Similar to parsley, a mild flavor for any meat, soup or vegetable dish.

Cilantro: Used in Mexican cooking & salsas; may also be used in Indian dishes.

Cloves, ground: Popular in desserts, syrups, and sweet vegetable dishes.

Coriander seed, ground: Citrusy, sweet & tart flavor to be used at the end when cooking.

Cream of Tartar: Adds consistency and stability to any cookie or cake.

Cumin Seed, ground: Wonderful with tomato dishes, chili, salsa & Indian dishes.

Dill Weed: Great in dressings and sauces and on potatoes.

Ginger, crystallized: Sliced ginger partially dried in a sugar syrup solution. For sweets.

Ginger, ground: A sharp, aromatic spice is used in many sweet baked goods and curries.

Lemongrass: A grass with citric oils, very popular in Thai cooking.

Marjoram: Like oregano & from the mint family, it has a sweeter and subtler taste.

Nutmeg, ground: A sweet, nutty spice is used in custards, pastries, and vegetables.

Oregano, Greek: A must for Italian cooking, Greek oregano has a mild, delicate flavor.

Oregano, Mexican: Slightly stronger than Greek and less sweet, used in Spanish cooking.

Paprika, hot: Mixed with cayenne, these red peppers make the Hungarians famous.

Paprika, sweet: This sweet, milder Paprika will add radiant color to any dish.

Parsley: This versatile herb can be used as a garnish or with anything other than sweets.

Poppy Seeds: Used in baked goods, breads & to flavor noodles.

Rosemary, ground: Use ground in sauces or stocks to avoid the "needle" look.

Saffron, whole threads: Use for saffron rice and Indian dishes.

Sage: Well known for use in stuffings.

Salt, Kosher: Coarser than regular granulated, easier to control in cooking.�

Savory: Strong, peppery taste, good with veggies & stuffing.

Sesame Seeds: Used mostly for baking breads & rolls, nice for stir-frys.

Spearmint: A popular tea flavoring, used in sauces and veggie dishes.

Tarragon: Aromatic herb used to flavor vinegar, dressings, breads. Great with potatoes!

Thyme, ground: Great for Greek & Italian cooking, use ground for sauces & soups.

Thyme, whole leaf: Versatile in flavoring veggies, pizza, stews & herb blends.

Turmeric: Used as a natural yellow coloring for soups, sauces, rice, curry, & tofu scramble.

TIPS FOR USING SPICES/HERBS

STORING

• Store spices in a cool, dark place. Humidity, light and heat will cause herbs and spices to lose their flavor more quickly. Although the most convenient place for your spice rack may be above your stove, moving your spices to a different location may keep them fresh longer.
• As a general rule, herbs and ground spices will retain their best flavors for a year. Whole spices may last for 3 to 5 years. Proper storage should result in longer freshness times.
• Because the refrigerator is a rather humid environment, storing herbs and spices there is not recommended. To keep larger quantities of spices fresh, store them in the freezer in tightly sealed containers.

USING

• For long-cooking dishes, add herbs and spices an hour or less before serving. Cooking spices for too long may result in overly strong flavors.
• Use restraint! In general, � teaspoon of spice is enough for 4 servings.
• Do not use dried herbs in the same quantity as fresh. In most cases, use � the amount in dried as is called for fresh.
• Seasoning food is an art, not a science. Experimenting with herbs and spices can be fun and educational, and while you may occasionally be eating a less than perfect dish, you may also end up creating that recipe that will become a classic in your household.

7 Quick Takes

1 The dog is being fixed this morning. He is staring at me with those Labrador eyes, perhaps pondering, "What is broken?" Nothing yet, puppy. Nothing yet.

(random internet pic--not my dog, not my sectional)
((seriously, do you think I'd do off-white with 5 children?))

2 Once I had a dog who wore the "Cone of Shame" after a vet visit. Grandma Ella (the relation is too complicated to explain without another post), upon seeing her, scolded me for letting the dog get herself tangled up with my lampshades. She didn't like the explanation of the cone any better than her supposition. "It just looks silly." My dog agreed with her.

3 Although the dog does not like the cone, the children do. I will spend much of the next three or four days watching that the children do not steal the cone to wear as a fashion accessory. Think Queen Elizabeth...

4 Speaking of dogs, I woke up to barking at 5 a.m. It was the toddler.

5 On a different note, I am enjoying the company of children. I'm babysitting the younger three children of a dear friend. There are eight children, 7 and younger, running around the ugly yellow trailer. It's my contribution to the effort to get ready for the Pro-Life Banquet on Sunday. My friend makes blankets for the Pregnancy Center. Please go look. It's a good idea and there's a picture of one of my children on the site. Isn't she cute?

6 I've always found that in a certain sense, the more children there are, the more work there is, but the easier the burden. I guess I was just made to be a kid wrangler. Babysitting and having eight little ones around is stirring the pot and making me anxious to finish the house so we can foster more children.

7 Speaking of fostering. There is not really an update on the adoption of our fosterchild, Sissy, just news that the paperwork is finally starting to trickle in. If you ever do foster, keep every scrap of paper on every child--the only accessible copies in the system were in my hands due to her going out of the system at the last "permanent" family placement. Everything got boxed up and archived at that point. Once her social worker and I were able to figure that out, we could get the ball rolling again. The adoption won't be in April as hoped. Perhaps by the end of summer. It looks like the April court date will now be merely another placement review hearing, possibly the last of its kind?

Both Elizabeth Taylor and my Great Aunt Doris...

...lived through the Great Depression, World War II, the Korean and Vietnam Wars, the rise of Communism, the rise of Solidarity and the ultimate fall of Communism as a world power in Europe. They experienced the grief of the nation at both Pearl Harbor and September 11. They lived in interesting times and died within a week of each other.

They both survived women's liberation, ladylike, with their class very much intact.

Unlike the movie star, my aunt was never in any way concerned about finding herself. Ever. Besides, everyone always knew where to find her--with the children, singing! Elizabeth began her career as a young girl on the silver screen. My aunt began her career of mothering first as an aunt--she was 12 when my dad, her nephew, was born--then as mother to her own two children, later as grandmother, great aunt, and great-grandmother.

They both really knew how to love people. Elizabeth Taylor was loyal and passionate and Doris was loyal and devoted. Both women were religious. My aunt was firm in her faith and gentle in her evangelization. She asked the preacher to ask this question at her graveside, "Do you know where you are headed?" before she extended the invitation to meet up with her later.

There is something about this generation of women. There is, at their hearts, a seemingly endless capacity to give of oneself. It truly is a wonder of nature, the generosity of these women.

Elizabeth Taylor will live on in film. My Aunt Doris will live on in our family. I wanted to share this wonderful woman with you today and share something she gained a bit of fame for: her chocolate cake. I find it very appropriate that she would be known for something so sweet.


Grandma Doris' Chocolate Sheet Cake
2 sticks oleo (margarine) or butter
2 cups flour
2 cups sugar
1/4 cup cocoa
1 cup water
2 eggs
1 tsp cinnamon
1tsp vanilla
1 tsp baking soda
1/2 cup buttermilk (make with 1/2 cup milk and 1/2 tsp of vinegar, stir and let set for 10 minutes)

In a small saucepan, combine oleo, cocoa and water. bring to a boil. Remove from heat. Meanwhile sift together (or whisk) flour and sugar. Pour cocoa mixture over flour and sugar, mix to combine and let cool. Add buttermilk, egg, baking soda, vanilla, and cinnamon. Pour into a 10 1/2 x 15 1/2 inch ungreased sheet cake pan. Bake at 400 degrees for 20 minutes.

The Icing
1 stick of oleo (margarine) or butter
1/4 cup cocoa
1/3 cup water
1 lb of powdered sugar
1 tsp vanilla

Boil oleo, cocoa, and water in medium saucepan. Remove from heat and add powdered sugar and vanilla. Mix with hand mixer or whisk until smooth. Pour over cake as soon as you take it out of the oven.

An odd note to hit on a Wednesday morning

Moral relativism means, ultimately, there is no difference between good and evil. There is no objective standards from which to judge. The moral relativists who frighten me the most are the ones who lived through the horrors of the last century, who were alive when the concentration camps were emptied, who watched as the wall came down and who can still say that evil is merely a construct of the mind. The people of the Americas merely witnessed these crimes, so they are likely the next ones to be seduced by the lie. I tell you that down the road, I can see people taking power who will take advantage of the shallow thinkers the Information Age has produced. These will be the people who think that the fascists and communists of the last century were not a failed experiment, but merely an idea ahead of its time--because ultimately it is only one idea that drives them, that man is the ultimate end of man and there is nothing that transcends us. I feel it in my bones, what is coming, but I am not afraid. I know, in the end, Who wins. I only pray for the strength to endure.

From Cambodia