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The Full Fridge

The Full Fridge

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Long ago, when I was writing a magazine article about what parents could do to promote family happiness, I remember being surprised at the additional point my editor suggested adding. It’s good to keep the refrigerator stocked with good food, she said.

I’d been interviewing experts about family self-esteem and other heady topics, forgetting that all the good feelings in the world aren’t much help unless there’s a healthy body to receive them. 

Our refrigerator serves only two people now, so there’s a limit to how stocked it can be. But a couple of recent holidays plus entertaining out-of-town family last weekend means it’s been fuller than it usually is. And yes, that is happy-making … but only because it means I won’t have to cook this week. 

(No open-fridge photos this morning, but here’s one of a salad that came out of it.)

Last Meal

Last Meal

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On Sunday the Octave of Easter ended, though the season of Easter will last until Pentecost. But for me the celebration truly came to an end when I ate the last turkey sandwich made from Easter dinner leftovers. 

Sometimes I forgo the turkey on Easter, serving only ham along with the deviled eggs, asparagus, ambrosia salad and potatoes au gratin. But this year’s crowd required reinforcements. I was happy to oblige with a 23-pound bird. That’s a lot of turkey sandwiches — and I have relished every one.

You have to understand that if I were offered a last meal, I wouldn’t hesitate. It would be a turkey sandwich made from all white meat, thinly sliced, on white bread (which I usually avoid) and mayonnaise (ditto). If I’m feeling virtuous I garnish with lettuce … but I usually don’t feel virtuous. 

I would illustrate this post with a picture of a turkey sandwich, but alas, the turkey sandwiches are gone. A glass of iced tea will have to do. It, of course, would be the last beverage. 

Short Order

Short Order

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I’m thinking about Asheville again, especially Sunday morning when we ate at Five Points Diner. It was rainy and cold and a little early to show ourselves at the Biltmore. We needed a place to be for an hour or so, and our Airbnb host said Five Points was where the locals ate.

She was right. There were so many locals that we had to wait half an hour to be seated. And once we were, it was at the counter. 

It had been a while since I sat at a counter, tucked into the buzz and clatter of food preparation. The short-order cook never stopped moving. He manipulated the spatula like a symphony orchestra conductor wields a baton, cracking eggs one-handed with a firm stroke followed by a forceful toss of the shells into the trash bin. 

“Cooked in Sight. Must be Right” read the sign on the wall. I’d have to agree. 

Farewell, Leftovers

Farewell, Leftovers

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For some, today might be TGIF. For others, only 22 more shopping days till Christmas. For me, it’s the last day to eat Thanksgiving leftovers. Yesterday I eked one final turkey sandwich out of the bird, the day before that I ate the last cup of stuffing and final piece of pumpkin pie. 

Today it’s down to the molded cranberry salad, which has been whittled from a large serving bowl to one a fraction of its size.

Before I’m drummed out of town on reckless eating charges, let me say that I’ve written a few food safety articles and know the drill. I keep hot foods hot and cold foods cold. I avoid cross-contamination at all costs, treating raw chicken prep areas as if they were hazmat zones. 

But I also like to get as much mileage as I can from any big meal I cook — and last Thursday’s was a doozy.  

(Apparently, I don’t take many food pictures, either.)

Hardly Nothing

Hardly Nothing

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When a day is filled with as much cooking as yesterday was, the next day must be filled with, uh, pretty much nothing.

So how does one go about nothing, anyway? I’ve never been good at it. 

Walking, reading, more eating — hardly nothing, but sometimes they can feel like it when they’re going well. 

Cranberries

Cranberries

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This morning I’m considering the cranberry, the perfect color of it, its tartness and completeness … and the way it slides beneath the knife when you try to slice and dice it. 

I’m considering the many berries I have to slice and dice … and potential ways around that. Food processor to the rescue!

It’s not even Thanksgiving and I’m already looking for ways to avoid cooking. This doesn’t bode well!

Turkey Time

Turkey Time

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The other night I had a funny anxiety dream. I was strolling through a store on Thanksgiving afternoon, casually browsing, picking up treats for the holiday meal, when I suddenly realized that I had not put the turkey in the oven. Not only that, but I had failed to bake the pumpkin pies the night before. 

As I frantically tried to figure out how to feed 20 people with no turkey or pie … I woke up. 

Ah yes, I thought groggily, a Thanksgiving anxiety dream.  When I came to full consciousness the next morning, I remembered my middle-of-the-night panic with a smile — but a jolt, too.

Yes, I was given a reprieve. But the big day is coming up. I hope I’m prepared!

(As close as I can come to a turkey photo: a turkey teapot photo!) 

Iced Tea!

Iced Tea!

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As the mercury begin to settle back into more seasonal temperatures, I’ll celebrate the record-breaking warmth of the last  few days with a photo of my favorite beverage, iced tea.

Here it is in a hero shot from yesterday, when it slaked the thirst brought on by 80-degree weather. 

So as my laundry crisped outside and I attempted to write a paper instead of swinging in the hammock (which is what I wanted to do), my beverage of choice sweated and cooled and looked as fetching as a glass of iced tea can look. 

You’ll have to excuse the green shoots that seem to cascade from the side of the side of the glass. That’s not extra mint, but the fronds of a spider plant peeping out on either side. 

Sláinte! 

Perfect Peaches

Perfect Peaches

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It’s as if the peaches had been practicing all season to look this rosy and smooth-skinned, this thoroughly delicious.  “Last big picking,” they were billed, giving those of us who’d come to haunt this particular booth at the Wednesday farmers market ample warning: don’t expect this fruit again until next July. 

I felt the same tug in my heart I’m getting when I notice turning leaves or lowered light. 

But who can complain when the tilt of the sun produces peaches like these? 

(The astute observer will spot an interloper in this photo. I threw in a lemon to keep the peaches company.)

Portugal’s Pastry

Portugal’s Pastry

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I’ve mentioned them before, the pasteis de nata, the national pastry of Portugal. After finishing the box of six purchased in the Lisbon airport, I began to dream of the dense, flaky pastry, the creamy custard filling. 

The dreams led to research, a recipe and a video tutorial. The process would take four hours with no guarantee of success. It involved multiple foldings of dough and applications of softened unsalted butter. I tried to imagine myself doing it and couldn’t quite conjure the picture.

But surely in a major metropolitan area, there should be a bakery that sells pasteis de nata. So I began searching for such a place. I found one in a faraway corner of the city, then another right in Reston. I met friends there Friday to sample the wares. Not bad for a stateside rip-off. 

Then yesterday, a neighbor who visited Portugal recently herself dropped off a packet of six pastries. She found them, of all places, in a Lidl store, a discount grocer that apparently has a bakery! Who knew? 

I haven’t yet tasted the delicacies, but they sure look like the real thing!