Category Archives: Cooking

Homemade Chicken Pot Pie

Lugnasa                                                             Hiroshima Moon

Not only did it not make it to 80 today, the temps didn’t make 70 either.  Ah.

Spent the morning making four chicken, leek and vegetable pies.  Used our leeks and carrots, our thyme and tarragon and dried garlic.  Something very satisfying about cooking with vegetables grown at home.

This is a lengthy process since it involves sauteing vegetables, cooking a whole chicken with celery, carrots, garlic and green onions.  12 cups of water plus corn.  That takes about an hour, cleaning the leeks takes a while, then boiling them in salted water.  Dug a few new potatoes yesterday and added them to the leeks, just for something different.

After the chicken cooks, it comes out of the pot for cooling while the leeks and the potatoes go into the liquid for a gentle warming.  Shredded chicken gets placed in pie shells with crusts, then vegetables ladled over the chicken, mounded in the center.

Butter and flour for a (roue-unintentional humor here.  I meant) roux to thicken the broth a cup and a half at a time.  The thickened broth goes in the pies, four of them.  A frozen pie dough gets flattened with the rolling pin, then draped over the pies.  Vents are cut.

The oven, preheated to 425, receives all four pies.  15 minutes, then down to 350, cook for another 20 minutes.  Done.

Wrapped in aluminum foil three of these pies go in the freezer for mid-winter meals.  The fourth will get reheated for supper tonight.

We have enough leeks to do this several times over.  Next time a bigger chicken, free range, more leeks and some additional vegetables.  Not sure what quite yet.  That awaits the next time.

Each cooking session differs from the last in some way or another.

A Dream, Become Real, Become Dream

Summer                                                Hiroshima Moon

“Dreams pass into the reality of action. From the action stems the dream again; and this interdependence produces the highest form of living.” – Anais Nin

Horticulture.  When we moved in here now 18 years ago, we decided to spend money upfront on landscaping, figuring we could enjoy it over the life of our tenancy rather than putting in as an amenity at the time of a sale.  We hired a landscape architect from Otten Brothers and he put in a basic plan.  Two wild prairie patches on either side of a manicured lawn.  Norway pines, a spruce or two, some amur maples, a genus maple, an oak, some river birch.  Near the house he put on narrow beds planted with shrubs like euonymus, a dwarf lilac, shrub roses, viburnum among others.

A boulder retaining wall in the front shored up a long bed like a peninsula into the green ocean of our yard.  In the back we had them cut a three tiered garden, each tier marked off with boulder retaining walls and divided near the house by steps made of rail-road tie size square lumber.

The rest of our property, all now that is our “backyard”, was part woods and part scrubland covered with black locust trees, thorny and not visually appealing though very good for fence posts.  The first two years after our move I spent cutting down trees, using a commercial wood-chipper to  grind them up and hiring a stump-grinder to come in and rid us of the stumps.  The scrubland became, gradually, a place where we could build a shed, plant a vegetable garden and I dreamed of making it an expanse of prairie, as I had wanted to do with the entire property when we moved. Continue reading A Dream, Become Real, Become Dream

Kate is Home!

Spring                                                              Bee Hiving Moon

The home is full again.  Kate got home at 7:00 pm.  Four of us were wagging our tails and I hugged her.  She took off for the doctor yesterday and never came home until just now.

Her arm looks better, not well, but better.  Her spirits are good; though she says she’s “going to play the invalid tomorrow and Thursday.  We’ll see.  She’s not too good in that role.

We had grilled chicken, chard (from last year’s garden) and whole wheat spaghetti with olive oil and butter.  After the meal we both scratched our heads during Tree of Life.

It evoked the era of my childhood so well:  kick the can, swimming, roaming in the fields, running down alleys, getting into mischief.  I pulled back from understanding and went with the flow, the feel of things.  I liked it.  Don’t know that I’d want all the films I see to take that form, but in this case, well done.

Tomorrow.  Some errands.

Saturday

Imbolc                                   Woodpecker Moon

Did my workout last night so I have Saturday and Sunday free.  Feels very luxurious.  This short burst workout economizes time while maximizing result.  What a deal.

We had our business meeting.  Still tinkering with the budget.  We’ve got the large outline and the big expenses well in hand, now we’re looking at other areas where we spend less per transaction, where the patterns are not yet obvious.  Kate’s learning Excel and grumbling all the way about it, but I can tell she’s proud of her progress.

Kate made pumpernickel bread.  It has molasses, espresso and chocolate among other things.  Who knew?  A moist tasty bread.

I’m feeling good about the start on reimagining.  I want to get a little looser, more free-form with the words and their implications.  Over time certain things will begin to clump together.  Right now, this writing aims toward a presentation on April 1st at Groveland UU.  It is also the first essay of maybe 10-12 that will constitute Reimagining.  At least as I imagine it now.  Ha, ha.

Off to the grocery store.  Using that former exercise time for the common good.

 

Empanadas

Samain                              Moon of the Winter Solstice

Empanadas.  Kate and I came to enjoy this Latin perogi, or pasty, so we decided to make some ourselves.  This former baker did the dough while Kate made the filling and baked.  Cooking together is fun and I think we’ll do more of it as Kate eases in to full time retirement, possibly as early as March of next year.

By making more than we need we can then freeze some and have meals later from one morning’s work.

Whoa.  Ratcheted myself up about that presentation.  This happened because I agreed to do it before we left on our cruise, knowing I’d have barely a week to put it together when we got back.  It began looming as we hit Tierra del Fuego and turned north, the turn that in almost all my trips means heading home.

That meant I came home ready to cram, which I did.  After years of deadlines in college, papers and tests alike, I adopted an I’d rather get it done ahead of time attitude, so I prefer a relaxed pace, finishing something like a week before a due date.  I didn’t have that luxury this time.

The church did send me a nice e-mail a moment ago, so I feel good about that.

Since getting back from the cruise, I’ve begun a short burst training regimen.  That entails working at maximum effort for 45 seconds to a minute, I run on the treadmill at about 6.5 mph at 5% elevation right now, then getting off and doing resistance work or stretching, getting back on 4 minutes later, going full tilt boogie again, then off, until 4-5 minutes of maximum intensity have accumulated.

It’s fast and crams a lot of work into a short of period of time, plus, according to the literature I’ve read is much better than traditional workouts lasting much longer.  Even so, I also do a 50 minute low intensity treadmill workout on the off days.  I do the short burst three times a week.

Now, if I can figure out how to cut my calories in half.

The Final Harvest

Fall                                                Waxing Autumn Moon

Going out today to collect the rest of the rest of the harvest.  A few potato plants I missed the first time around remain.  Leeks, those Musselberg Giants.  Some carrots, some chard.  Beans.  Rain has appeared in the forecast for the first time in weeks.  A good thing, but it reduces the clear days for harvesting and mulching.

When I get those leeks inside, chicken and leek pot pies come next.  I’ll use carrots and maybe a potato or two.

Still no news from Saudi Arabia.  The weather has cooled down in Riyadh, only 93 today.

Been pushing to finish the fourth book of Game of Thrones, but will have to give up on ending it before the cruise.  Too many words, not enough hours.  I’ll have to finish it in a deck chair. Darn.

Sunday

Fall                                                             Waning Harvest Moon

A gorgeous fall day.  A little Ovid in the morning, a nap, a flu shot, drop off audio books at the library, help Mark practice parking.

The bonus of the ongoing visa madness is that he may be able to take, and hopefully pass, his driving test.  That would give him a driver’s license, a second i.d. and ticket to an international driver’s license.  He could then rent cars in Saudi, get around on his own.

Kate bought four 10 pound boxes of peaches and has made peach pie, canned peachs, mint peach-raspberry jelly.  She also picked more of our raspberries and made two raspberry pies.  We’re going to freeze these pies.

When I harvest the leeks, I will make chicken leek pot pies and freeze them, too.  That way, when we get back from the cruise, we’ll have some tasty home grown and home made treats ready for us.  Greeting ourselves when we come home.

Time has begun to run down hill, gathering steam heading toward the Port of New York.  I’m excited, eager.  Ready.

Nix Still Comes Down…Geesh

Imbolc                                                       Waning Bridgit Moon

This has been a nix two-day event.  The Woolly’s, for the first time I recall, canceled.  Too little parking around Charlie Haislet’s condo.

The days events scattered around me, I never quite got traction, feel a little down.  Nothing bad, just wheels spinning.  Don’t like it.

The snow-blower, which needs a tune-up, chugged, coughed and sputtered, but worked long enough to blow the snow off the sidewalk.  I was glad.  This was too heavy for a shoveling session.

Kate and I do plan to join the Y here after I get back from Blue Cloud.  I’m after a personal trainer to get a resistance work out going again, plus I’m going to do my first Pilates and attend a bodyflow class that uses a combination of Tai-Chi, yoga and Pilates.  Sounds fun to me.  I’m deconditioned right now when it comes to muscle mass, so shoveling the walk would have hurt.  My aerobic conditioning is fine, no heart attack likely, but a lot of back and shoulder ache.  Looking forward to getting back to resistance work.

So, I’m gonna workout then roast a chicken with garlic cloves under its skin and onions on the inside.  These are our garlic and onions, still useful this far into the season.  I’m also going to use some canned beans from 2007.  A little bulgur and we’ll have a meal.

On Weight

Imbolc                                                                       New (Bridgit) Moon

While at the Northern Clay Center yesterday, I had a conversation about weight loss.  Weight loss can prove difficult for those of us in recovery since we often replace alcohol with calories.  The obsessive nature of the alcoholic personality tends to keep us coming back for more, of no matter what.  If we can’t have beer, we can at least have the weinerschnitzel.  Many Americans, not only those in recovery, struggle with weight gain.

My own weight gain crept up on me over a period of years until I was ten to fifteen pounds overweight.  I’ve tried weight-watchers, nutri-system, exercise all to no avail, at least eventually, though I lost weight with the first two each time I tried them.

Oddly, only a couple of weeks before the new national guidelines hit the newspapers, I decided to finally make up my own approach.  Eat half of what I would ordinarily.  Add fruits and vegetables to each meal.  Don’t eat in front of the TV.  That’s it.

The key to my approach is, I think, that it is my approach.  I identified three troublesome areas:  too much on my plate each meal, inadequate fruit and vegetables during the non-growing season months and mindless eating while I watched mindless TV.  I figured I could make these modification without feeling deprived and without giving up my favorite foods.  So far, so good.  I’m back in my old pants, using my old belts.  My energy level is up and the amount of work I can do on the treadmill has advanced impressively for me.

So, if my example amounts to anything, it’s this:  identify some dietary problem areas.  Decide on simple, manageable solutions.  Apply them consistently.  Most of all, be kind to yourself.  We all die of something.  We all have times when we look great and when we look terrible.  Befriend the part of you that wants to get real about weight.

A Simple Plan

Winter                                                    Waning Moon of the Cold Month

Chili smells have begun to fall down the stairs and enter my study.  Smells pretty good, especially after  a workout on the treadmill. I’ve up the difficulty by two incline levels over the last week or so and it feels good.  Need to find a personal trainer who can get both Kate and me jump started on a new resistance program.

Also, in dietary news.  I have the found the secret to a healthy weight:  eat less food.  No kidding.  I know.  Obvious, right?  Here’s what I’ve done:  first, I imagined the portion I would cr400_late-summer-2010_0200eat for a meal and cut it in half.  Surprisingly, not a hard thing to do.  Still satisfying.  second, I decided that I had to have a vegetable serving and a fruit serving at every meal.  Again, obvious.  You’re probably already doing it, but I’ve slouched along on the fruit/veggie thing.  Now, each meal.   third, I stopped eating while watching TV.  This is an important change for me because it led to a lot of mindless eating.  Now if I want a snack while watching TV I have to turn off the TV, go make something and eat it in the kitchen at the table.

Oddly enough, this relatively simple minded plan has worked.  I’ve dropped ten pounds + since beginning it.  The good news is that there’s nothing I’ll ever need to stop and it allows me to eat what I want, just less of it.  And, actually, this is something, too, it makes it possible to have two really good meals out of what would have been one and done.  I love that.