Casseroles and cakes

When there is a death in the family of a friend, Southerners head to the kitchen. We don an apron and heat up the oven. We get out the cast iron skillet, casserole dishes and cake pans. We need to feel useful and we know that there will be people who need to be fed. Maybe it’s the same in the Midwest or North, but I have only lived in the South. I remember once when a Bell relative died and my cousin from Raleigh came for the funeral. Maybe my Uncle Buck? We were maybe in the fifth grade? Anyway, she and I ate a whole loaf of white bread, toasted, with butter and jam. Grandma Christine was a jelly/jam lover of the first order so we had many choices. We sat at the kitchen table, where the toaster was always plugged in. I have no idea why we chose toast because I am sure that there were a lot of “real” things to eat in that kitchen.

This past week, the BFF’s mother-in-law passed away. Sweet T’s mama. We’ve been friends for 26 years so I met Eleanor early on in the friendship. I remember driving over one summer day to pick up their Son #1 to come to play with our Son #1. Those two became fast friends on their first day of Pre-K. Anyway, the BFF had forgotten to tell Eleanor that I would be coming and she wouldn’t let me have her grandson. There was no use arguing. She was not going to let him leave without written permission. So, I loaded up a tearful 5 year old and his 10 month old brother into the mini-van and went home. The BFF and I had a good laugh over it at the end of the day. Just the thought of me actually kidnapping another boy to add to my collection was hilarious and not at all believable in the least.

Sweet T is a creative, talented man. He wrote his mama’s obituary. It is my all-time favorite. I’ve promised him that if he will write mine that I will cook for him until we are both called to great beauty parlor in the sky. I hope you enjoy it as much as I did.

You were the world’s best son, Sweet T. I hope that my boys take care of me the way you did Eleanor.

Eleanor Daniels King

May 21, 1926 – November 26, 2017

Eleanor would like to inform everyone that King’s Beauty Shop is now officially CLOSED… stating, “It has truly been an honor and a pleasure to have helped make the world a prettier place by washing, cutting, setting, styling, and coloring the hair of so many wonderful women (and even a few men from time to time) in and around my second home, Durham NC.” 

So now, after 73 glorious years as a self-employed Beautician in the Bull City, she recently received a call — sort of an offer she couldn’t refuse — to travel to a wondrous place where she can “catch up on all the latest” with all of her Customers, Family and Friends who have gone before her… and there have been many. As she would say, “It’s impossible to do somebody’s hair for 40 years and not become a friend — even the ones that aggravate you.”

Eleanor Grey Daniels King was born in Orange County in 1926, when the average life expectancy for women in the US was 58 years old. She was the second child, but the first girl, for Rainey Samuel Daniels and Lola Harris Daniels. Raised on a farm, she quickly learned that “Without hard work, nothing grows but weeds.” And while she was a good ol’ country girl at heart, the big city lights were also calling her.

Right after High School graduation, Eleanor moved to Durham to attend Beauty College in 1944. And by the end of the year, she graduated as one of the top hairdressers of her class… and the rest is history.

Sure, she’s had her ups and downs, but to borrow a line from the movie, Steel Magnolias (one of her all-time favorites); “…my personal tragedy will not interfere with my ability to do good hair.” And that’s the way she rolled. She didn’t have time to stop and feel sorry for herself. She had her Customers, and they were depending on her, regardless of how she felt or what she was going through personally.

She’s also seen Customers come and go, but she was most proud of her “Regulars” — the ones that came to get beautiful again every week or so, year after year. But as her “Regulars” would one-by-one leave this earth, she would simply pack up her “Beauty Bag” and head off to the Funeral Home for one last “touch-up” (I still don’t know how she did that). 

And yet, with all that dedication to her Customers, she still found time to be the best Mom in the whole world.

But, now it’s time for her to put away her appointment book and finally close up shop here on earth. Eleanor, you done good, girl. 

Eleanor was preceded in death by her father, her mother, her older brother Wayne Daniels, her brother-in-law Cecil Isley, and her niece, Sheila. She is survived by her only son, Tracy King and his wife Martha, of Durham, NC, and 3 Grandsons who were her pride and joy – David King (and Lexi) of Wilmington, NC, James King of Greensboro, NC and Andrew King of Raleigh, NC. Eleanor is also survived by her younger brother Richard Daniels and his wife Bonnie, of Mebane NC, her younger sister Raynelle Isley, of Elon NC, and 10 nieces and nephews, Linda, Larry, Sam, Mike, Kay, Dianne, Kenneth, Deborah, Randy, and Rick.

There will be a graveside service for all of Eleanor’s Customers, Family and Friends on Wednesday, November 29th at 2:00pm at the Lebanon United Methodist Church cemetery, located down the road behind the church at 6101 Lebanon Road in Mebane, NC. Eleanor is returning home, to be buried on land that her father donated to the church many, many moons ago.

I decided to make one of my favorite casseroles. And a pound cake. We are in the South, after all.

Chicken (or Turkey) Tetrazzini

adapted from Culinary Hill

Ingredients

For the topping:

• 4 slices high-quality sandwich bread torn into 2-inch pieces
• 2 tablespoons butter melted

For the filling:

• Salt and freshly ground black pepper
• 1 pound spaghetti broken into thirds
• 1 tablespoon olive oil
• 5 tablespoons butter
• 16 ounces sliced white mushrooms
• 2 onions finely chopped
• 4 cloves garlic minced
• 1 tablespoon fresh thyme minced
• 1/2 teaspoon cayenne pepper
• 1/4 cup flour
• 2 cups chicken broth
• 2 cups half and half
• 1 cup grated Parmesan cheese
• 4 cups cooked chicken or turkey cut into 1/2 inch pieces (I used a supermarket rotisserie chicken)
• 1 1/2 cups frozen peas

Instructions

To make the topping:

In a food processor, process the bread and butter until coarsely ground, about 6 pulses. Set aside. (You can also just tear it into small pieces and mix in the melted butter.)

To make the casserole:

1. Adjust an oven rack to the middle position and heat oven to 400 degrees.
2. In a large pot or Dutch oven, bring 4 quarts water and 1 tablespoon salt to boil. Add pasta and cook until al dente. Drain well, keeping in colander, and toss with olive oil.
3. Return same pot to medium-high heat and melt butter until foaming. Add mushrooms and 1/2 teaspoon salt and cook until the mushrooms have released most of their liquid, about 7 to 10 minutes.
4. Add onions and cook until softened, about 5 minutes. Stir in garlic, thyme, and cayenne and cook until fragrant, about 30 seconds.
5. Stir in flour and cook until golden, stirring constantly, about 1 minute. Whisk in broth and half and half.
6. Bring to a simmer and continue to whisk until sauce thickens, about 1 minute longer. Remove from heat and whisk in Parmesan cheese. Season to taste with salt and pepper.
7. To the pot with sauce, add pasta, turkey/chicken and frozen peas, stirring to combine. Pour into a 13-inch by 9-inch baking dish. Sprinkle with crumb topping.
8. Bake until the sauce is bubbling and the topping has browned, about 10 to 15 minutes.

Adapted from The Cook’s Country Cookbook.

Bon appétit to all, especially to Sweet T, the BFF and their boys. Thinking of you and am always ready to tie on the apron to keep you fed. Much love. Rest in peace, Eleanor. I hope you meet my Grandma Christine. I think that the two of you would get on quite well. I don’t know if you were a Jim Nabors fan like she was, but I can picture the three of you having lunch. With a big slice of pie or pound cake and a cup of coffee for dessert. And maybe a song.

Give thanks

I am thankful for so many people and things. I have a good life.  As I was stirring up biscuits for breakfast this morning, I started a list in my head.

A: animals, Arles, apples, art, Aaron, Amelia, Andy, Appalachian Mountains, Abby, airplanes, Alex, adjectives, adventures

B: Bertie, butter, bacon, baguettes, buttermilk biscuits, bluegrass music performed by Balsam Range, books, blogging, Barb, bracelets, Betty, baking, BFF

C: children, choices, colors, Candice, Caleb, Côtes du Rhône, Cindy, champagne, colleagues, cousins, Christiane Buchanan, Carmague, cheese, chocolate, cookies, coffee, café au lait, cats, cafés

D: dancing, David, Durham, Duke basketball, dreams, Daddy, Durham Academy

E: Elizabeth, elephants, electricity, Érick

F: family, friends, Fanny, French, France, fall, foie gras, figs, flamingos, fresh flowers, french fries, Facebook, freedom

G: Grant, grandchildren, great-nephews, grandparents, Ghislaine, Google, Grandma, gum, garlic, goats, goat cheese, Granny, girlfriends

H: home, health, heat, herbes de Provence, hand-me-downs, Hailey, hamburgers, hearts, history

I: ice cream, internet, Impressionism

J: Jake, Jared, Judy, jokes, jeans, Joel/Joey, jam, Jean Valjean

K: Kennedy, kittens, Kim, Karen, kindness, Katie

L: love, lavender, lemons, lambs, laughter, lipstick, letters, Logan, llamas, Lily

M: Mama Mildred, Marsha, Martha, muffins, macarons, moon, music, Makayla, Monette, mascara, movies

N: Nelson, North Carolina, Natalie

O: oysters, Olivier

P: Paris, Provence, pasta, pesto, pizza, pink, photos, passport, perfume, pens, postcards, poetry, parents, Papa

Q: quirkiness, questions

R: Rick, rain, reading, resilience, Rob Hershey

S: Steve, sons, students, Sean of the South, sleep, smiles, steak-frites, Sundays, spring, soldiers, sisters, shrimp, sea salt, Seth, sunshine, Snoopy, Sandra Boynton

T: turkey, travel, teeth, teenagers, tears, teachers

U: underwear, uncles

V: Vincent Van Gogh, vacation

W: weather, walking, winter, writing

X: Xmas, xylophones

Y: Yolanda

Z: zebras, zoos

Perhaps this will be the last pumpkin muffin recipe of the year? Who knows? I had some leftover pumpkin from making pumpkin cheesecake and it simply couldn’t go to waste. This recipe comes from The Kitchen Paper, adapted from Smitten Kitchen.  I didn’t mess with it. No variations. Seemed pretty perfect. We will find out in about 20 minutes. I will say that my kitchen smells pretty darned good right now. Wish you were here to have a cup of coffee while we wait. Stay tuned.

Cinnamon Sugar Pumpkin Muffins

12 muffins

• 1 1/2 cup canned pumpkin
• 1/2 cup butter, melted
• 3 large eggs
• 1 1/2 cups plus 2 tablespoons sugar
• 2 tsp pumpkin-pie spice**
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 2 1/4 cups flour
• 2 tsp cinnamon

**If you want to make your own pumpkin pie spice, use this recipe (from My Baking Addiction.)

• 3 tablespoons ground cinnamon
• 2 teaspoons ground ginger
• 2 teaspoons nutmeg
• 1 ½ teaspoons ground allspice
• 1 ½ teaspoons ground cloves

1. Preheat the oven to 350 F. Line or grease muffin tins.
2. In a large bowl, combine the pumpkin and butter, then whisk the eggs in one at a time.
3. Add 1 1/2 cups sugar, pumpkin-pie spice, baking powder, baking soda, and salt. Stir to combine.
4. Stir in the flour, then divide among muffin tins.
5. Mix the remaining 2 Tbsp sugar with the 2 tsp cinnamon, and sprinkle over the tops of the unbaked muffins.
6. Bake for about 30 minutes. (I set the timer and started checking them after 20 minutes. Mine took exactly 30 minutes.) You know your oven. Test with a wooden toothpick.)

Bon appétit! Make your own thankful list. You may shed a few tears while doing it, but those are good tears. Eat something good today. Savor every crumb or bite. You deserve it.

My friend, the Geezer

I read this book several years ago and fell in love with it. When I pitched my own (still unfinished) book to Algonquin, I was asked if I had read French Dirt. Oui. A couple of times. Little did I know that a few years later I would be introduced to Richard Goodman through a mutual friend, Jo Maeder, albeit by email. Richard is a seriously talented writer. A recent post on his blog has proven his way with words once again. He is a poet. Paris on a rainy day. My dream at the moment. And when you are finished reading this, open a bottle of red. Start a fire. Curl up under a soft blanket. And fire up Woody Allen's Midnight in Paris. You deserve a trip to Paris. We all do.

Merci, Richard.  Bon appétit!

Paris in bad weather

“Then there was the bad weather,” begins Ernest Hemingway’s memoir of living in Paris in the twenties, A Moveable Feast. “It would come in one day when the fall was over. We would have to shut the windows in the night against the rain and the cold wind would strip the leaves from the trees in the Place Contrescarpe. The leaves lay sodden in the rain and the wind drove the rain against the big green autobus in the terminal....” 

I'm not dumb.  Start with Hemingway.

Hemingway knew exactly what he was doing when he began his poem to Paris with a cold, rainy, windswept day. He knew that bad weather brings out the lyrical in Paris and in the visitor, too. It summons up feelings of regret, loss, sadness—and in the case of the first pangs of winter—intimations of mortality. The stuff of poetry. And of keen memories. The soul aches in a kind of unappeasable ecstasy of melancholy. Anyone who has not passed a chill, rainy day in Paris will have an incomplete vision of the city, and of him- or herself in it. 

Great photographers like André Kertész understood how splendid Paris looks awash in gray and painted with rain. His book, J’aime Paris, shot entirely in black and white over the course of forty years, draws heavily on foul weather. I don’t know of anyone, with the possible exceptions of Atget and Cartier-Bresson, who has come closer to capturing the soul of Paris with a camera. The viewer will remember many of these photographs—even if he or she can’t name the photographer—because they have become part of the Parisian landscape in our minds’ eyes. That solitary man, his coat windblown as he walks toward wet cobblestones; the statue of Henry IV on horseback reflected in a puddle fringed by—yes—those sodden leaves. Kertész’s Paris sends a nostalgic chill through our bodies. 

On one memorable trip to Paris, it rained. When it didn’t rain, it threatened to. This was in October, so leaves were starting to fall from trees, and that added a sense of forlornness to my visit. Each morning, I stepped out from my hotel on the Left Bank just off the Boulevard St. Germain into a dull gray morning. The sky hung low, the color of graphite, and it seemed just as heavy. The air was cool and dense. 

But I wasn’t disappointed. After a shot of bitter espresso, I was ready to go. That week in October I set myself the goal of following the flow of the Seine, walking from one end of Paris to the other. I had bad weather as my companion, and a good one it was, too. I walked along the quays and over the bridges in a soft drizzle. The colossal bronze figures that hang off the side of the Pont Mirabeau were wet and streaming. The Eiffel Tower lost its summit in the fog. The cars and autobuses made hissing noises as they flowed by on wet pavement. The Seine was flecked with pellets of rain. The dark, varnished houseboats, so long a fixture on the river, had their lights shining invitingly out of pilothouses. The facade of Notre Dame in the gloom sent a medieval shudder through me. None of this I would have seen in the sunlight. 

Then there is the matter of food. 

There may be no Parisian experience as gratifying as walking out of the rain or cold into a welcoming, warm bistro. There is the taking off of the heavy wet coat and hat and then the sitting down to one of the meals the French seemed to have created expressly for days such as this: pot-au-feu or cassoulet or choucroute. 

I remember one rainy day on this trip in particular. I walked in out of the wet, sat down and ordered the house specialty, pot-au-feu. For those unfamiliar with this poem, do not seek enlightenment in the dictionary. It will tell you that pot-au-feu is “a dish of boiled meat and vegetables, the broth of which is usually served separately.” This sounds like British cooking, not French, and the dictionary should be sued for libel. My spirits rose as the large smoking bowl was brought to my table along with bread and wine. I let the broth rise up to my face, the concentrated beauty of France. Then I took that first large spoonful into my mouth. The savory meat and vegetables and intense broth traveled to my belly. I was restored. 

I sat and ate in the bistro and watched the people hurry by outside bent against the weather. I heard the tat, tat, tat of the rain as it beat against the bistro glass. The trees on the street were skeletal and looked defenseless. Where had I seen this before? In what book of photographs about Paris? I looked around inside and saw others like myself being braced by a meal such as mine and by the warmth of the room. The sounds of conversation and of crockery softly rattling filled the air. Efficient waiters flowed by, distinguished men with long white aprons, working elegantly. Delicious food was being brought out of the kitchen, and I watched as it was put in front of expectant diners. Every so often the front door would open, and a new refugee would enter, shuddering, with umbrella and dripping coat, a dramatic reminder that outside was no cinema. 

I finished my meal slowly. I had left almost all vestiges of cold behind. My waiter took the plates away. Then he brought me a small, potent espresso. I lingered over it, savoring each drop. I looked outside. It would be good to stay here a bit longer. 

I got up to go. Paris—gloomy, darkly beautiful Paris—was waiting. 

What's your favorite recipe?

(Carlton Cards)

I found this card to send to my turkeys in SP since I will not be with them for Thanksgiving. Too funny. I miss those turkeys. I will visit them soon. I promise.

Today’s question of the day… “What’s your favorite recipe, madame?” Asked by one of my 6th graders after she told me that she had read some of my blog entries over the weekend. She is new to my school and a sweetheart. My favorite food/recipe/dish depends totally on the day/hour/minute that I am asked. If I had to decide on my last meal on earth at this very second, it would change by tomorrow morning. However, I did my best to answer LZ. Since it is (almost) Thanksgiving, I would have to vote for Dorie Greenspan’s Pumpkin Stuffed with Everything Good. I plan to make it for my small crew in just a couple of days. Of course, I might change my mind…

It really is delicious.

It was fun to reread the post with the recipe. From November 2010. Can it really be seven years since that post? And funny thing is… I am waiting for the BFF to stop by tonight, too. Her mother-in-law is in hospice and I wanted to make something for her husband to eat whenever he gets to come home from being with his mama. Nothing fancy. Just chicken-pasta-vegetable soup. I hope it helps his aching heart. We are never ready to lose a loved one.

The best part of making soup? You can add whatever you want, as much or as little as you want, throw it all in a pot and voilà. Dinner is served. With lots of leftovers.

The Sabbatical Chef’s Chicken Soup

Olive oil – about 2 Tbsp.

1 onion, diced

4 stalks celery, chopped

1-2 cloves garlic, minced (optional)

8 cups chicken broth

8 oz. pasta (elbows or whatever you want) or you could add rice instead

1 rotisserie chicken, meat pulled off the bone, chopped/shredded

1 bag frozen mixed vegetables

Torn baby spinach leaves, optional

Seasonings- salt, pepper, herbes de Provence, etc.

Parmesan cheese, for garnish, if desired

In a large pot/Dutch oven, sauté the onion, celery and garlic (if using) in olive oil until soft. Add the chicken broth and water, if needed, and bring to a boil. Add the pasta and cook for 2-3 minutes less than the cooking time on the package. Add the chicken and frozen vegetables. Season to taste. Bring to a second boil. Reduce heat. Add more water or chicken broth, if needed. Add spinach leaves. Simmer for 15-20 minutes. Taste and add more seasonings, if needed/desired. Serve with grated Parmesan, if desired. (Spinach and Parmesan added at the suggestion of my lifelong across-the-creek neighbor Ms. Mary!)

Bon appétit and Happy Thanksgiving Week. Hold your loved ones near. Tell them how much you love them. Feed them good food. One of the highest forms of love, in my opinion. Keep asking questions, LZ!

Random thoughts on a chilly November night

It’s Veteran’s Day. Armistice Day in France. The 11th hour of the 11th day of the 11th month. I have visited the site of the signing of the Armistice, the replica of the train car tucked away into the forest near Compiègne in northern France. The original one was burned by Hitler. Merci, Ghislaine. Thank you to all who have and continue to put their lives on the line so that I can be free to do whatever I please whenever I please with whomever I please.

It’s hard to believe that is almost Thanksgiving. It seems that once we survive Halloween in the middle school that the year is almost over.

I am a lucky Gramma! Miss K came to visit me in my classroom one day.

I have a sparkly Eiffel Tower that fascinates her.

The Ex-Ex and I have had the opportunity to babysit a few times recently. So much fun!

The intensity of the love that I feel for her surprises me every time I see her.

School is keeping me busier than I ever imagined it would at this stage of my career. If Son #1 and Son #2 were still at home I am not sure they would ever get fed. Luckily, the Ex-Ex can fend for himself. Curriculum mapping brought a two-day workshop in Atlanta, though. With an amazing meal at Miller Union. Our waiter was amazing. The oysters were amazing. The field peas were amazing. And the colleagues I shared the meal with were amazing.

“Steven Satterfield’s menu shows off the best of the South’s okra, field peas, turnips and tomatoes in a style that would make Alice Waters weak in the knees. Perfect for a date night or lunch at the counter, where one can explore an innovative wine list with pours by the glass.”     – The New York Times, 2016

The farm egg baked in celery cream was amazing. After the amazing pork roast with polenta, there was no room for dessert. I know. Kind of shocking.

Last week, Arles Lucy and I had a date for Pompieri Pizza‘s Sierra Nevada Beer Dinner. I tend to choose wine over beer, but the pairings between the food prepared by Chef Joe and the beer were perfect. I enjoyed every sip. I took lots of photos and a few notes.

Beer cheese bites, scallops, duck, duck, duck, ribs with a ginger soy glaze, dark chocolate parfait… Pale Ale, Nooner, Torpedo, Porter, Narwhal.

To quote Arles Lucy when the chocolate parfait was placed before her:

“I don’t know whether to pray over this or not.”  Eat, pray or love?

The BFF asked Tom to do her nails in Sierra Nevada’s colors for the occasion.

This one is for you, too, Best Sister-in-Law, since you told me the Porter is your favorite. Next time we come to visit, we need to take a field trip to visit Sierra Nevada’s Mills River facility. Ok?

Since it seems that all I do is eat, I might as well include the recent France 2017 reunion dinner. Each year, I offer a Sabbatical Chef dinner as part of our school auction and for the past two years the same family has bought it and we’ve had a France trip reunion. Two daughters down and two to go! Here’s part of the crew–

It was a great trip. I miss these kiddos. They are all off being freshman now. We laughed a lot looking at photos of the trip.

KR was still doing her trip duty and photographing our every move! Merci beaucoup!

We made cheese fondue and had Fanny’s Mousse au chocolat with locally made macarons for dessert. And to any Frenchies reading this… I apologize. Yes, the kiddos were actually dipping those cheese puffs into the delicious melted Gruyère and Emmental fondue. Teenagers.

My co-chaperones love their dessert. And the guy in the back, licking the mousse bowl? Master of the House caught on camera.

The Ex-Ex and I attended the Celebration of Life for a former student. Chris Rosatipassed away after living for several years with ALS. And the service was indeed a celebration. He planned it himself. I’ve been listening to his playlist for the past week and reflecting on kindness and how to keep his motto alive– Be kind and worry less. Thank you, Chris, for the lessons you taught us. And for the Cheerwine and Krispy Kreme glazed donuts.

Life continues to be good. I am blessed with a wonderful family, many friends, a job I love and beautiful fall weather here in North Carolina. As Thanksgiving comes galloping towards me, I realize just how lucky I am.

Cheese Fondue

• 1/2 pound Emmentaler, grated
• 1/2 pound Le Gruyère, grated
• 1 clove garlic
• 1 1/2 cup white wine such as a Chenin Blanc (I used The Holy Snail, a French Sauvignon Blanc
• 1 tablespoon lemon juice
• 3 tablespoons all-purpose flour
• 1 package of Emmi Fondue Original (optional, I used it on the advice of the very helpful guy at Whole Foods, Durham- he also helped me choose the wine)
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon grated nutmeg
• 2 loaves bread with thick crust, cut into 1-inch cubes

Combine cheeses with flour in a medium bowl and set aside. Rub the inside of the fondue pot with garlic. Heat wine in fondue pot over medium heat until warm. Add lemon juice. Add cheese mixture gradually, stirring constantly with a wooden spoon until melted and cheese-wine mixture has the consistency of a creamy sauce. Add in package of Emmi Fondue. Stir well to combine with other cheeses. Add pepper and nutmeg. Bring to boil. Adjust flame of burner so fondue continues bubbling lightly. Serve with bread cubes.

**Granny Smith apples are really good as well. Pears, maybe? Boiled potatoes for a raclette-type taste. Cheese puffs?

**Can be served with slices of ham and small pickles.

Bon appétit, family and friends far and wide. Happy November. Live like you were dying. And to shamelessly steal, once again, from Sean Dietrich-- Life is a gift. And people are beautiful.