Grand finales – Thanksgiving desserts

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I don’t think a lot of fluffy language has to accompany dessert. Everyone is too busy stuffing their faces with all of it.

Pumpkin pie and mini cheesecakes with dollops of freshly whipped cream

Pumpkin pie and mini cheesecakes with dollops of freshly whipped cream

Far too rich and heavy for a normal person (except maybe on Thanksgiving), I give you the apple caramel pecan cheesecake.

And the final step in pumpkin pie – prepping and eating!

I realized as I was making the sweet potato casserole and, more importantly, the pumpkin pie that I, the consummate baker, had somehow let myself run out of ground ginger! Luckily I had fresh ginger from last week’s carrot soup – but what was I thinking?

Pseudo Thanksgiving – Menu 2013

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The whole shebang

The whole shebang

In the end I made some semi-Indian-spiced stuff. It’s post-Thanksgiving 2013, pseudo-Thanksgiving. Pics are a bit dark but we were going for atmosphere. A nice spread and some white wine, loads of candles, great company. And rodentia!

The weird mix served for my non-traditional little Thanksgiving:

Tandoori-ish chicken & roasted Bombay potatoes.

Tandoori-ish chicken & roasted Bombay potatoes.

And yes, that is a lemon shoved up the chicken’s backside (see recipe at the end of post).

Sweet potato casserole and a nice bowl of pumpkin soup

Sweet potato casserole and a nice bowl of pumpkin soup

You too can make sweet potato casserole.

A bowl of amazingness

A bowl of amazingness

Pumpkin curry soup recipe. Try it; you will like it.

Star of the show: puking squirrel, ready for his close-up

Star of the show: puking squirrel, ready for his close-up

Recipe – roasted chicken and potatoes

Roasted chicken – inspired by and adapted from Jamie Oliver

Get a two- to three-pound chicken. Prepare it for marinating.

Mix up the marinade:

1 tablespoon crushed fresh garlic
1 tablespoon grated fresh ginger
1 tablespoon of canned tomato puree or 1-2 small tomatoes, finely chopped (which I had to do because I ran out of canned tomato – how in the hell is that possible? It’s one of those staples I always have on hand!)
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon ground cumin
2 teaspoons yogurt
Juice of 1 lemon
1 teaspoon salt

When you have mixed all the ingredients together well, rub them all over and inside the prepared chicken and put it all into a plastic bag to marinade in the fridge overnight.

On cooking day, take the chicken out and put it on a baking rack over the top of a deep roasting pan. Heat the oven to 200C (400F). Put the chicken on the rack and in the pan underneath put the gravy ingredients:

Gravy:
2 small onions, peeled and roughly chopped
1 stick cinnamon
5 whole cloves
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons flour
500 ml vegetable stock

Chop the onions and place in the roasting tray. Throw in the cinnamon stick, cloves, white wine vinegar, Worcestershire sauce. Let heat, add the flour and whisk. Pour in the stock. Put this under the chicken. It should cook the entire time the chicken is cooking (1.5 hours total)

To start, roast chicken for about 30 minutes before taking out and inserting the boiled lemon from the potato boiling pot (see below).

Roasted potatoes
About 10 small potatoes
salt
1 whole lemon
3 tablespoons olive oil
1 teaspoon black mustard seeds (which, being clumsy Erika, I kept spilling everywhere)
1 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon turmeric
1 bulb garlic
2 chopped small tomatoes

While the chicken is cooking in the first 30 minutes, bring a large pot of water to a boil. Halve any larger potatoes, then parboil them in a large pan of salted boiling water with a whole lemon for about 15 minutes. Drain the potatoes and steam dry. Stab the lemon a few times and insert it into the back end of the chicken. Put the chicken back into the oven for another 10 minutes while preparing the potatoes.

Use another roasting tray or a saucepan over medium heat. Add olive oil, seeds and spices quickly. Throw in the halved garlic bulb with chopped tomatoes. Add the potatoes and mix well. Put into a roasting pan, if not already in one, and place in the oven.

Roast the potatoes for 40 minutes (continue cooking the chicken for these same 40 minutes).

Once the chicken is cooked, move it out to rest and peel off any dark, charred bits (mine does not get that dark) and carve as desired. Get your potatoes out of the oven and put them into a serving bowl.

Thanksgiving – starring The Third Reich – apple caramel pecan cheesecake

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Mini apple caramel pecan cheesecakes - fini

Mini apple caramel pecan cheesecakes – fini

Wouldn’t you know that you’d be talking loudly about the Third Reich, of all things, at the exact moment when you open your front door to greet your one Jewish Thanksgiving dinner guest? Especially when Thanksgiving happens to coincide with the first night of Hanukkah!

Happy Hanukkah! - a cat menorah

Happy Hanukkah! – a cat menorah*

The hostess exclaims, “OF COURSE I WAS – A JEW COMES TO THE DOOR AND I’M TALKING ABOUT THE THIRD REICH.”

Luckily everyone in attendance got the innocuous context and laughed heartily. (Not that I am sharing the context. I wasn’t, after all, there.)

It’s strange not to have cooked the majority of the stuff I normally make for Thanksgiving – but also liberating. As much as I love having guests and hosting loads of people, this year is very low-key and relaxing (much needed for me). One friend is here with me, and it is easy to cater to her wishes and, as she says, “spoil” her. It used to be that when we spent time together, she “needed” to have a lemon cake (something I used to bake all the time). Now it seems it’s an either/or – lemon cake or mini cheesecakes. Although I just told her that if we were spending enough time together at once, she would get both. But this is sort of a lazy week – I have prepared a number of things, but ultimately have not gone overboard, had time to do other things (and she is relaxed and knitting, as one does).

I did observe today that I love celebrating Thanksgiving outside the United States. It is as though it is a holiday for only my friends and me. Nothing is closed down on the actual day of Thanksgiving, we don’t have to put up with much of the “Black Friday madness” that grips America the day after. It’s like having a secret, special holiday all to ourselves – getting the best of all worlds at once.

Mini apple caramel pecan cheesecakes (recipe)

cheesecake crust crying out to be filled!

cheesecake crust crying out to be filled!

filling up with caramel and pecan

filling up with caramel and pecan

apple filling for cheesecake

apple filling for cheesecake

* Menorah image from http://www.menorah.com/catalog2/shopexd.asp?id=4427)

Random rambling – pumpkin curry soup

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I have remarked that my writing is stream-of-consciousness uncontrollable vomit lately. I made a lot of comments the other day to a variety of people that could be classified as harsh generalizations. I excused myself, though – I was in a broad-strokes mood. Yesterday my visiting friend and I were discussing the concept of making generalizations about Icelanders and the Icelandic population. It is possible – you can easily get a representative sample of such of small population. Of course I am not sure I would want to in the way/manner we were discussing it, but at least we can acknowledge that it’s possible if desired.

This is a stream-of-consciousness ramble as well. Tying up the loose ends of all the recipes and things from the last few days.

The Lia Ices album Grown Unknown is a piece of perfection. I forget how much I love it every time I stop listening to it for a while. Lately I have been wrapped up in compiling the year-end mix (going out next week along with new copies of the fouled-up 2013 Halloween mix).

A couple of other hated words since I enjoy chronicling (bitching about) meaningless corporate language so much: “stakeholder” (the more I think about it, most so-called stakeholders don’t really hold any stakes. They are involved, results are relevant to them – but stakes? No, not so much) and “funnel” as in “marketing funnel”. Not terribly fond of “silos” either, even if the word makes sense. I like to keep silos in the farmyard for grain since I have become like an old-hand farmer, dealing with dead mice and such, I know about these things.

Crushing and cruising – Lazy man food – Sesame noodle prawn salad

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Salad that brings haunting memories to life

Salad that brings haunting memories to life

The lazy man food that is a cold salad of some sort has traveled with me through life from the potluck culture of America (and especially my university, The Evergreen State College). I cannot count how many of these salads I made during those few years – you would think that I would never do it again, considering how often it was required of me in those years. I have one particular memory of having made both of the salads I made tonight (tomato green bean and mozzarella and the sesame noodle with prawns, as shown below). I was taking a “field trip” to Victoria, British Columbia with a couple of classmates and our Russian teacher (who was in the US for a year or half a year or something). Our class consisted of three other students and me – and one of those students, a Polish woman, could not attend. Thus, I did all this cooking, all the driving and off the four of us went. I got the worst, most brutal sunburn of my life on that excursion – on the ferry from Port Angeles, Washington to Victoria on a deceptively overcast day. I also realized the perilous depths of my propensity for seasickness. The one guy in my class, a nice guy apart from his hopeless, shameless and relentless flirtation (presumably one factor that may have led to the demise of his marriage), talked me through the seasickness very sweetly, talking, telling me stories, trying to distract me by singing Marlene Dietrich’s “Lili Marlene”. “Crush” is not something compatible with my aloof, indifferent personality and often laissez-faire attitude toward pretty much everything. But he is one of the few people who caused me to feel the real ache of crushing on someone who is completely out of reach.

It was on the trip home from what was a beautiful day in Victoria that we stopped to have a picnic of sorts and ate these lazy salads. We contentedly sang together the rest of the way back to Olympia. We started off with songs we all knew (the Russian songs we were learning in class, for example) and moved on to the entire Cowboy Junkies’ catalog (although by the end of that I was the only one singing since no one else knew the songs).

Usually songs capture moments and events in a way that vividly awaken a hear-taste-touch-smell-feel sensory overload that cannot be replicated in any other way, as though you have been transplanted back into that moment. In this case, though, it is a noodle salad taking me back. I briefly relive the beauty and ache of that day – and then my memory shuffles through a few other memories of that year, those characters, the prickly, painful moments that shine a bright light on my awkwardness during that period. I cannot call it anything other than “trying too hard”. I tried so hard to be likeable that I am fairly sure I wasn’t. I kept giving and volunteering and twisting myself into someone I wasn’t and someone I did not even like. I remember spending a lot of money buying gifts for these people (the Russian class, among others), somehow imagining that that would make me more endearing, memorable? It didn’t, of course. I actually lost touch with all these people within a year of the course ending. The other girl in the course, with whom I thought I was close friends, was apparently bullied by her boyfriend not to be friends with me (or anyone who might encourage her to think for herself). The instructor went back to Russia. The flirtatious guy went on with his studies, I suppose, got divorced (maybe remarried and divorced after?) – but I did not really keep up. (We briefly connected on Facebook before he disappeared from there.)

Reflecting on this – thanks to my noodle salad – it’s interesting to compare how people so often meet their life partners in college. I cannot even begin to imagine. (Scarier still that people who meet in high school manage to pair off. To each his/her own. I get it but at the same time don’t get it.)

Interested in making your own salad – whether or not it ends up being inextricably linked to stirring and sharp memories, made while eating it – follow the recipe below.

Sesame noodle salad with prawns

A large package of Asian egg noodles or four packages of instant ramen noodles
One packet of seasoning from a ramen packet
1/3 cup rice vinegar
¼ cup vegetable oil
1 clove of minced garlic
½ teaspoon salt
2 teaspoons soy sauce
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds
Cooked prawns (as many as desired)
Chopped green onions

Mix all ingredients together (other than noodles, prawns and green onions). Cook the noodles according to instructions (or very slightly undercook them, as they will soak up more of the dressing). Cool the noodles, rinsing under cold water. Drain well. Mix the dressing into the noodle and refrigerate for a few hours. Cook the prawns, chop the green onion, toss into the noodle mix. Refrigerate overnight if desired as it helps flavors develop. Or eat immediately.

Pie in the sky & all the chores I ignore

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The pumpkin pie for my mini, belated Thanksgiving is out of the oven, meaning its penultimate stage in pie life has been reached. (The final step in its short existence of course being its demise and disappearance.) Its appearance and vanishing is like magic, no?

the penultimate pumpkin pie step

the penultimate pumpkin pie step

No, we shall not be treated to pie in the sky – but pie in the oven and on the kitchen table. Dessert is served.

I saw today that musician Aimee Mann posted on Facebook that she has renamed pumpkin pie “squash quiche” in order to justify having more in the middle of the day for no reason. I think the season is the reason – and that is enough justification, but bonus points for finding good ways to trick oneself.

For right now, it is “pie in the sky” to imagine that I could tackle the fabled cherpumple cake. I considered attempting this baking feat – whole pies baked inside whole cakes in triplicate – yes, but it made no sense since my Thanksgiving will only be one other person and me. But one day I will take a stab at the impossible, improbable and disgusting cherpumple cake.

Pie in the sky is more like tacking four or five inches to your height when you are actually nowhere near the projected/stated height.

Reminds me of an excellent poem and highly appropriate way to close; take it away, Mike Topp:

Disappointment
6’5”
4”

The daily schmear – website development – the same old story

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“He turns the pages of books
And examines the poems there
Saying my God
All this has already been written.”
Novica Tadic

“Adrift again 2000 man / You lost your maps, / You lost the plans, / Did you hear them yell, / “Land damn it land?”” – Grandaddy, “He’s Simple, He’s Dumb, He’s the Pilot” (Seems transferable to web-overhaul projects, no?)

We all know how much I love repetition. Thus, when one gets involved, even tangentially, in the dubious business of website development, design and content, it is easy to become a cynic.

Is every website the same?

If it is not the design that looks identical or eerily similar everywhere, it’s the nightmare process – underfunded, underresourced, misguided and misunderstood. It’s a wonder that anyone (or any corporation at least) gets a website done. (Note I did not write “gets a website working” – many websites get done and may function more or less – but do they accomplish what they are meant to? An entirely different can of worms.)

Sweet to the sweet by the sweet – Sweet potato casserole

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All right then, amigos. My Thanksgiving this year is a bit… on the measly side compared to the marathon feasts (epic in both the extent of preparation and in the amount and diversity of what was produced) of past years. God knows I love my marathons! The glory will return one day. With only one actual guest for the big dinner, I’m going for only the things that are her favorites – sweet potato casserole (recipe below or sweetly provided with sweet sweet potato stories here) and pumpkin curry soup. And dessert of course.

Preparing all the goods while listening to Jean-Louis Murat and then my spring-summer 2013 mix.

When did I become this woman, so comfortable with cooking and “spoiling” my guests (according to the guests – I don’t concur with this assessment)? All I can say is that I like people to be well taken care of.

Sweets for my sweet

Sweets for my sweet

Sweet potato casserole
2 1/2 pounds sweet potatoes (about 3 or 4 large), scrubbed
2 large eggs, lightly beaten with a fork
3 tablespoons unsalted butter, melted plus a bit more for buttering the pan
2 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of freshly grated nutmeg
Freshly ground black pepper
1/4 cup coarsely chopped pecans

Preheat the oven to 400 degrees F (200C). Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.

Turn the oven down to 350 degrees F (175C). Scoop the sweet potatoes out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.

Butter an 8-by-8-inch square casserole dish. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.

Lazy food – Green bean tomato mozzarella salad

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My real Thanksgiving is tomorrow so I need some lazy “cooking” options for the days leading up to it. Cold salads are a good option.

Lazy food for lazy people

Lazy food for lazy people

No exact measurements here … cut up a few tomatoes, throw in a few small balls of fresh mozzarella, some cooked, cooled tortellini and green beans. Throw together some Italian dressing (oil, vinegar, spices) and toss with the ingredients and throw in some finely ripped basil. You could leave out the pasta (or use some other kind of pasta) for something a bit lighter.

No fuss, no muss.

Thanksgiving – a story of gain, loss and being grateful for every minute

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“Your absence has gone through me
Like thread through a needle.
Everything I do is stitched with its color.”
-WS Merwin, “Separation”

We are two almost middle-aged women, dressed in thick woolen socks and pajamas, immersed in a rocking party (sense the sarcasm!) – toned-down and unpopular music, coffee, knitting and girl talk about life and all its bits and pieces at my house in the middle of nowhere. Going on a once-a-year shopping outing (I hate shopping) that physically and mentally drains the soul. I engage in my standard psychological wardrobe warfare – dressing in inappropriate attire for the cold (bare legs always). The tactic works – I cannot go anywhere without an old man or woman exclaiming about the ice cold I must be suffering from (but I sneakily know that they are the ones suffering looking at me, feeling the chill run through them while I feel fine – it almost feels like a superpower, I tell you, to be able to produce those kinds of reactions!).

This is my Thanksgiving outside America. I am one of these women and the other is now a close friend who used to be my “office nemesis”. And I am so thankful for every second we are friends now.

Years ago, when I lived and worked in Iceland, I met my colleague Lóa, whom I quickly nicknamed “office nemesis” because it seemed to me that we hated each other. I tried to make polite conversation with her, but it was met with an icy shutdown (as I perceived it). She would reply but in short answers, in a tone that indicated she was not interested in saying anything more. I don’t know what I had done to her to rub her the wrong way, but clearly, despite being the same age and have various things in common, we were not going to be friends.

My dear friend Jared, who actually helped me get that job and was a colleague there (and therefore also knew Lóa), tried to tell me that Lóa is just rough on the exterior and what I perceived was not really her. I sometimes kept trying to make an effort, but it did not work.

But sometimes friendship comes in surprising and unexpected places. This Thanksgiving, I am thankful for that. All the missteps and weirdness Lóa and I experienced dissipated when we were roommates on a work trip to Stockholm. Finally this broke the ice, and we slowly built up the close friendship we have today. It is one of the rare cases when first impressions could be tossed out and reevaluated. Sometimes people are not what they appear.

I later learned that Lóa had been somewhat envious when she heard about my Thanksgiving celebrations (before we were friends) and wished she could take part. She has taken part every year since then – whether we held it at her place in Iceland, at mine in Sweden or with my family in the US. And whether I live in France or Uruguay or Australia, she will always take part in my Thanksgiving. It’s really our Thanksgiving now – a traditional (tradition being something of which she is terribly fond!).

One of my best Thanksgivings was the year when Lóa hosted at her house while I returned from Norway (where I was living at the time) and did a massive amount of cooking, inviting all kinds of international friends to the dinner. Most of my best friends were there, and it was one of the few times I had the pleasure of spending with the aforementioned Jared and his late wife, Hulda. (I am thinking of Jared with much love this year, knowing he is spending this holiday alone for the first time since Hulda’s passing earlier this year.)

His loss brings into focus the balance of loss and gain. I think with love of how I gained a lifelong friend in Lóa. But how easy it would be to lose someone important. Loss can be quick, and the finality of it never really hits home. The finality hits sometimes, but the loss is felt in waves.

Earlier this year I met a guy, Mark, who has been going through a rough time after losing his dad. I wrote to him about how it felt so empty to just write, “I am sorry about your dad.” It sounds hollow and empty, but the words are heartfelt. I felt the same helplessness when I tried to write to Jared about his loss. Mark had written that the death was a “huge, huge thing to process”. I responded that I expect that this loss – and all major losses – will be difficult and continue to be difficult, sometimes unexpectedly so. It did not really occur to me consciously until he and I discussed it what a process it really is. The idea that dying is just one moment for the person who departs, but the people who live on relive not only the death itself and its accompanying feelings of grief, anger, helplessness but also all the moments and aspects of life, the moments and memories together, which can be a form of relief and torture simultaneously.

Part of this process is facing the fact that so many unexpected questions and feelings come surging to the surface. Grief that you thought you worked through comes back months and years later. A question you never thought to ask while they lived comes back. Maybe regrets about all the things you never said. The things you never appreciated fully – or perhaps appreciated and never shared. The suddenly burning questions are a torment, knowing that even if it was an inconsequential thing you wanted to know, you realize fully that the answer is something that you can never have. Even the most “living-without-regrets” person will inevitably face up to moments of regret.

The loss also takes away something of the one who goes through it. As I told Mark, loss is accompanied by the sense of never quite being the same afterwards, feeling the same. Jared mentioned today while having his own lone-wolf Thanksgiving, “Some days I wonder if I’m really the one who died that day.” It occurred to me in searching for some words of comfort (if that is possible) that part of him did die that day, and he will never get that part back. He will never be the same again. It is not that he cannot live on and do all the things he did before – but it will always be shaded by this experience, this love, this loss. Mark also made the point that his own observation and regret after his dad passed was that anyone who meets him now loses out on the chance to know his father – both for the sake of knowing the father and for knowing him through the father’s eyes – knowing him better or knowing about him in that context. Or for Jared, the people he meets now will know him as a widower and will never have the experience of knowing him as the man who seemed to light up and come alive (even more than he already was, of course) when in his wife’s company.

And while time may lessen the avalanche of diverse and unpredictable emotion, the mundane bits of life will keep the wound from completely healing. Random things like receiving mail in the deceased’s name – constant small reminders, the lifetime of things that they left behind. All the things you don’t think of until you have to go through it.

As I told Mark, and probably said to Jared while struggling to find words, there is no cookie cutter approach or reaction to death…. It is incredibly complex and is a “life event” that makes an indelible and lifelong impression – or varying impressions over time – on you. I have never understood the people who say things like “Get over it” or something that is gentler but along the same lines. Time is like a mask at times – sometimes there will be periods where the grief is not in the forefront of the mind or heart. But then years could pass and some little thing will suddenly hit and stir it up anew.

It’s Thanksgiving – and I have spent so much time in the last year thinking about untimely loss and grief – other people’s and my own – so it was not my intention to spend Thanksgiving night rambling about its complexities and heartaches. But there is no better time to reflect on letting go of pettiness (for example, the year Lóa and I spent as “office enemies”, which is, in hindsight, petty) and embracing real meaning and loving and living fully before you don’t have the ability to do either any more.