Non Chili Chili

Both my parents were raised in Cincinnati, and I get to go there (and eat) this weekend. And if you’re not from the Midwest, it’s doubtful that you think of Cincinnati with the same degree of respect as, oh, say, Chicago. Cincinnati is a big city, but not that big. Still, it deserves your respect. If for no other reason than the food that is indigenous to that fine city.

Chicago may have its hot dogs and pizzas, but Cincinnati has its “not quite chili” chili.    Unlike the kind of chili you probably think of when you think of chili, Cincinnati chili is more like a spaghetti meat sauce than the chunky, tomato, bean, meat concoction that’s ideal on a cold, wintry evening.  In fact, Cincinnati chili is almost always served on spaghetti, usually topped with onions, sometimes beans, and oodles of shredded cheddar cheese on top.  Often, it’s served on a hot dog, with mustard, and oodles of shredded cheddar cheese on top.  Either way it’s served, I love it.  And I. CANNOT. Stand. Hot dogs!

Something to do with my high school biology teacher working… oh… never mind!

Yep, for some of you that sounds absolutely disgusting.  But it’s not.  I promise.  In fact,  I’ve probably introduced at least 10 – 20 people to it, who are now addicted like me.

But, to shed some light on what makes Cincinnati chili, Cincinnati chili, it has secret ingredients in it that give it a definitive taste.  Things like… cinnamon, cloves, allspice, and… chocolate.  Obviously, since the recipe is secret, one can never really know, but most copycat recipes call for those ingredients.

By the way, when I say Cincinnati chili, I mean Skyline Chili.  It’s the best.  There are other brands out there, but, I’m a food snob when it comes to my Cincinnati chili.  Actually, I’m also food snob about lots of other foods (Chicago pizza, for one) but this post is about the chili.

All about the chili…

Did I mention that I get to go to Cincinnati (and eat) this weekend?

Because I’m a food snob about this stock up on Skyline when I go to Cincinnati (I get to go there and eat this weekend!). Even though I’ve tried (and been greatly disappointed by) those copycat recipes, I realize you may not have Skyline available where at your grocers.

If you’re adventurous, and you’d like to try non-chili chili I’ve scouted various websites to find a recipe that has good reviews.

But if that’s not quite good enough, I’ll be in Cincinnati this weekend, and I’ll eat some on your behalf… And mine.

Cookbooks

When I’m not training for some athletic event, I am wont to cook myself into a frenzy.  Lately, I’ve been baking like there is no tomorrow.  In the summer, I’m sure I’ll be grilling like winter is at hand, but for now, baking is what it’s all about in my kitchen.

Some of the cookbooks I’ve been experimenting with lately are:

Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito

I first heard about their Brooklyn bakery on the Food Network show The Best Thing I Ever Ate.  Claire Robinson espoused the virtues of their sweet and salty brownie.  I’m a huge fan of all things sweet and salty, which began many, many years ago with my love of Snickers.  While this cookbook doesn’t have that recipe, there are all sorts of other delicious treats like Banana Espresso Chocolate Chip Muffins, Chipotle Cheddar Biscuits, and Butterscotch Pudding Tarts, and their granola recipe.  Mmmm… scrumptious!

They have a new cookbook out, Baked Explorations

With recipes like Nutella Scones, Orange Creamsicle Tart, a pistachio cake AND FINALLY the recipe for the reknowned sweet and salty brownie, I’m chompin’ at the bit to get it in to my hot little hands!

Martha Stewart.  Many have their opinion of her, but I must say that no matter what your opinion, her recipes are always perfected to the n th degree!  I have several of her cookbooks, but her Cookies and Cupcakes are filled with so many fabulous recipes, it’s hard to know where to begin.

I am a lover of sending care packages to my son at college.  Tired of the same old chocolate chip cookie recipe, this livens it up a bit.  And, of course, it’s hard to send all 3 dozen; so we must keep some to eat ourselves! The recipes are as varied as Pfeffernussen (pepper cookies) to Peanut Butter Whoopie Pies to Homemade Graham crackers.  After looking through this book, you’ll be like the Cookie Monster and say, “Must have coooooookie!”

When I saw that Martha came out with a cupcake cookbook, I didn’t hesitate to put it in my Amazon cart pronto.  I tend to looooooooooove to eat things, but since I began exercising in earnest several years ago, I’ve learned how to limit my portion sizes.  Cupcakes allow me to indulge in something decadent, but not overwhelm myself with calories.  Not only are the cupcakes beautifully decorated, but the flavors – oh! Boston Cream, Pumpkin Brown Butter, Snickerdoodle,  Dark Chocolate salty caramel just to name a few.

Before Martha came out with her cupcake book, I picked up Hello Cupcake by Karen Tack and Alan Richardson at the store one day.  When my kids were little a friend and I took a cake decorating class together, figuring that it would serve us well when it came time to bake birthday cakes for our kids.  It did and continues to do so.  So when I saw this book of how to make delicious and cute cupcakes, it seemed like a match made in heaven.

My kids have got me figured out.  Give mom a cupcake cookbook for her birthday, and she will make delicious treats for all to enjoy.  That’s why, when What’s New Cupcake came out a while ago, son #2 bought it for my birthday.  What a win/win situation for him!  By the same people that wrote Hello Cupcake, it has even more charming decorations and recipes … like the gingerbread and chocolate banana, each delicious with a ginger spice buttercream.  But it’s their decorating that really sets them apart as a cookbook.

Fortune cookies, mums, whales, Chinese takeout – these are not just cupcakes, they’re an art form!

You’ll be amazed…

Finally, even though it hasn’t been published yet, I’m itching to get my hands on Macarons, by Annie Rigg.  I’m entranced by the beautiful colors, the variety of flavors, and the lightness of macarons.  Macaroons, macarons.  Heeeyyyyyyyy Macarena!

Made of egg whites, sugar, and ground almonds, these are delicate little cookies, and apparently difficult to master.  Master them I will, hopefully, with this cookbook.  I even bought a bag of almond meal when I was at Trader Joe’s a few weeks ago.  I’m good to go now!

If there is a cookbook – or several – that you’ve been quite attached to lately, let me know!  I’m always eager for new recipes!

When Pigeons Fly

I have French doors in my kitchen, the kind without the mullions.  I also have a birdfeeder hanging from the porch roof right outside those doors, and in winter, it’s a hub of activity.  While everything else is gray, quiet, and lifeless, the birds remain constant in their fluttering, flapping, swooping, and chirping.

It’s not uncommon for a bird to fly into the doors on occasion.  When you’re outside and the light hits the glass at a certain angle and brightness, the reflection of the woods behind our house is strong.  I can see why a bird could be confused.

This morning as my son and I were in another room, we heard a loud thud from the kitchen.  While I was happily sipping my cocoa, comfy by the fireplace, my son went in to the kitchen to check:  a pigeon had flown into the glass.

Walking back into the family room, my son shook his head as if to say “it’s not going to make it.”

And when I finally went in to the kitchen, I could see that it was on its side, one wing out of place, and a neck that didn’t look like it was quite right.  But it was breathing, and having a sort of spasm with every breath.  My boy had made a pretty good assumption.  It looked like it wouldn’t live.

By this time, my daughter had joined us to watch the live reality show taking place on the back porch.  My son suggesting letting our cat put it out of its misery.  My daughter, being one of those tender-hearted “animal” people, wanted to take it to someone who could fix it.  Having seen numerous birds mistake our door for air though, I said we should just wait a bit.  If it wasn’t injured, it was likely stunned.

So we trudged unhappily down to the schoolroom to begin our day.  After a half an hour or so, someone went upstairs to fill water glasses.  Sure enough, the bird was on its feet, still reeling from its crash, but certainly not looking like death was imminent.  After more time in the schoolroom, we came up to discover that it was gone.

I started thinking that oftentimes, I’m that bird.

From time to time, something in life will blindside me.  And at first, I’m paralyzed.  I don’t know what to do, what my next move should be.  I founder because I have a million thoughts swirling through my head, so many in fact, that inaction takes hold.   I can clearly remember my first summer here living Lisa’s life from Green Acres.  I had thought that after many years of wanting to escape Florida’s humid atmosphere and flat landscape, moving would be an adventure.  Adventure it was not; torture was more like it.  I didn’t know a soul, and being so far removed from even my next door neighbor, I didn’t even know how to find another soul.  And I shut down, in a manner of speaking.  I wanted to lay in bed all day.  I had a hard time putting on a smile for anyone.  I couldn’t even help my kids transition to what surely was a drastic change for them as well.

When the fog lifted, the paralysis stopped.  Like the pigeon, I was back on my feet, but still experiencing spasms as everything righted itself.  I lashed out at anyone and everyone.  Anything and everything.  And then I held it in.  I sat, I waited, and then I exploded.  Sat, waited, and exploded some more.  Where had my life gone?  So many thoughts swirling in my head still, just… now I had to speak them.  Act them.

Loss or some kind of change in my everyday still hits me hard.  I still become incapacitated until the fear and pain moves on.  I don’t know why I still do.  Long ago I should have learned that, instead of hoping for a quick fix or to be put out of my misery, it’s usually best to wait for that period of breath to come back, and the quivers to cease.

But I’m me, a human.  I make the same mistakes and forget to learn the same lessons.

Once, we had a bird that sat at our back door pecking away at its reflection.  It took an awfully long time for that bird to lose interest in himself.  I’m easily too interested in myself much of the time to realize that there is a real world around my world.  Sometimes my life mutates and splinters apart through no fault of my own.  Very often though, I’m that bird crashing headlong into the glass because I’m blinded by not paying careful enough attention to the world around me.

But like the pigeon that flew into my door this morning, I find myself back on my feet somehow.  I stop loitering in my own head and my world, and find the one He intended me to care for and about.  Thankfully, He waits.   And He watches over me.

Herbs in a Tube

In the summer, I have plenty of herbs growing in the garden, in various pots, and even in some places that I have no idea how they got there.  I try to grow extra so I can freeze them to use throughout the long winter months when fresh just can’t be found.

But invariably, I always run out.

So sue me, but I use herbs in a tube when there’s no fresh alternative.

I justify it because I also use anchovies from a tube when I make caesar salad dressing.

Tubes of food…. sounds so… astronaut-ish.

While they obviously aren’t nearly as good as the “real” stuff, they’ll do in a pinch.  I love cilantro, and in the winter I make soups like there’s no tomorrow, many of them Asian inspired.  There’s always a lot of cilantro involved, and I never seem to have enough.   So I use cilantro in a tube.

If I want to make homemade salsa in the middle of winter, I’ll buy a bunch of the real stuff in the produce section.  But, for adding a little bit of flavor for soups, casseroles, etc…, it works.

While I have bought a few of the different kinds of flavors, ginger, garlic, and lemongrass are my favorites.

The flavors aren’t nearly as pronounced as the real stuff, but sometimes that’s a good thing.  I love this thing called 1905 Salad, and it has a nice garlic based dressing.  All great and good, but if you have to go out in public after eating it, people give you a very wide berth.  I find that by using the garlic in a tube in the 1905 dressing, it’s a little milder and people don’t run screaming from the room when you walk in.

You can find herbs in a tube in your produce section.

So next time you’re strapped for some basil for your Nonna Rosa’s homemade lasagna recipe from the old country, try some from a tube. Save some time.  Make it semi-homemade.

Sandra Lee would be proud.

The Stomach Bug

Does this look like a bug to you?

It is.  It’s a gastroenteritis virus.  It’s wreaking havoc in our lives.  It just won’t leave the comfort of the duodenal condos they’ve moved into.  Actually, that’s not 100% accurate.  It’s like the proverbial poor relative in a Dickens novel.  It just moves from relative to relative.  Except… it’s one kid’s stomach, to Mom’s, to another kid’s, and then a whole new vacation back at the starting point.

We’re sick of you, Tummy Bug.  Leave!  Go away!  Let us get back to a “normal” life.  Or, at least, homeschool that’s not being done in bedrooms, in front of TV’s, and it would be so great to have dinner together as a family again.  Minus the hot tea, popsicles, Goldfish crackers, and Mrs. Grass’s chicken noodle soup.  If I don’t have to buy them again for oh, another 3 years, it’ll be too soon!

Run Your Logs Online. I mean, Log Your Runs Online!

Last year while I was training for my first marathon I wished that I had been able to find something other than my own small notebook for logging my mileage. Especially because I tend to forget about writing it in my small notebook, I then have no clue as to how far I ‘ve run.

I don’t know, but for some reason, and maybe it’s just the way I’ve trained my brain to work since my life became ruled by the World Wide Web (I’m sure there’s a study somewhere to back me up on this), but I seem to manage life better online.

To wit:

- I read the Bible online each morning.  I’m an early riser, and it’s just so much easier to pay attention when there’s a big, bright, back-lit screen staring at me.  I can adjust the font size so I can actually see the words while my eyes are still adjusting to even being open.

- I no longer keep paper calendars around the house.  Actually that’s not true.  My bank gives me one each Christmas, and out of habit, it’s tacked on the wall where it’s always been.  Sometimes I still use it when I just need to look at the days and their corresponding dates; otherwise, I put everything online.  And then it’s synced with my phone and email.

- I even go online to make my grocery lists.  It categorizes my items for me.  It also syncs with my phone, so I can see my list as I walk through the grocery store staring at my phone like one of those idiots that’s always staring at their phone.  Still, I use it frequently and it saves me oodles of time.  And I like it.  So there!

But this year, as I was about halfway through with training for my 2nd marathon, I found a site called dailymile.  It’s fabulous.  Because I don’t have to look for my little notebook; I can come home, go right to their website and put in my miles.  It tracks your miles, your time, pace, and even calculates how many calories burned.  I like this little feature, because it tells me that I’ve burned off enough calories to have “eaten” _______ amount of donuts.  Not that I ever eat donuts, mind you, but if I ever did, I could easily justify that I had run their wicked little calories off!  FYI, since I started tracking my progress there, I’ve run off 92.66 donuts!  Yea, me!

It is also a kind of social network for other runners.  This could be helpful so that you can motivate others and they can motivate you. And you can share your workouts – which, by the way, include other forms of exercise – on Twitter and Facebook.

Just so you know… this is not me on the left.  I’m not quite savvy enough to figure out how to put my own screenshot in this post for you to see.

Still… it’s pretty cool.  If you’re a runner, definitely check it out.  At the very least, it’s just one more thing to make sure you never leave the Matrix.  I mean, the internet.  I mean, step away from your computer.  Even if you’d like to get off the computer and go for a run, you now have a reason to come home and get right back on.

As if you really needed a reason, huh?

Better than Blue Orange Rolls

If I had my druthers, every Sunday breakfast would start with that certain Doughboy’s orange rolls “fresh” from a can. A can that is so pressurized, you hit it on the edge of a counter until it pops. Those orange rolls…. I don’t know what it is, but I love them. Love them!!! I would choose them over waffles, cinnamon rolls, sticky buns, quiche, muffins, coffeecake, scones (and I love, love, love scones), and even Eggs Benedict. Well, maybe not Eggs Benedict, but then again, maybe so…

The point is: they are scrumptious.

But – and this is a big but (wholly unrelated to what the actual rolls do to my gluteous maximus muscles) – they come in a can.

They are highly processed.

They are highly pressurized.

They are exactly what food guru Michael Pollan warns against in Food Rules #1 through Food Rules #11.

Example:  Food Rule #7 – Avoid food products containing ingredients that a third-grader cannot pronounce.

Of course, this completely applies to Pepperidge Farm Goldfish, Snickers, Peanut M & M’s,  and even Kellogg’s Raisin Bran.  I like those too; I just can’t easily replicate them myself.  Orange rolls, though… I can make those.

And I can make them better.  Stronger.  Faster.  No, no, I can can just make them better; I’m not actually Steve Austin.  But I digress…

I can make orange rolls, and I can make them better than Pillsbury.  And now, so can you.

I do have to let you know, though, that I cheat when I make these.  And by cheat, I just mean that I make the dough in my bread machine.  I have made them by hand (well, KitchenAid mixer) before, but I find it frees an hour and a half by making it in the machine.  So if/when you make this, instructions are written as if it’s made in a bread machine.  If you want to make it by hand, unfortunately, you’ll have to wing it.  This recipe makes approximately 16 decent sized rolls, or about 30 mini ones.

Better Than Blue Orange Rolls

Rolls:

2 T yeast

1/2 C warm water

1 1/2 orange zest

1/2 C freshly squeezed orange juice

2 T butter

1 egg

1/4 C sugar

3 1/2 C flour

Dissolve yeast in water for 5 minutes.

Place in bread machine and add remaining ingredients.

This is a really important step: Take your discarded orange pieces.  Throw them in your disposal.  Run the disposal.  Make your kitchen smell really wonderful.

Run machine on dough cycle.

On floured surface roll out into a 14″ circle a 1/2″ thick.

Filling:

4 T butter, melted

1/4 C sugar

2 t cinnamon

Spread with melted butter, sprinkle with sugar and cinnamon.

Roll up.

Slice into 1″ thick rolls with a bench scraper.

Squeeze the pinched side together as you pick up the rolls and place them on the baking sheet.  I’m using a clay pizza stone.  I like to use them because they clean up really well.  But also because it was easier to get to than my cookie sheets.  Hey – whatever makes the cooking go easier; I’m all for it!

Bake at 350 degrees for 18 to 20 minutes or until golden brown.

Icing:

1 C XXX sugar

1 T butter, melted

1 T freshly squeezed orange juice

1 T orange zest

1 t vanilla

Put sugar into a bowl.  Add the orange zest and liquid ingredients.

Stir until thoroughly mixed.  If needed, add more orange juice if it’s too thick, or more sugar if it’s not thick enough.  It should be of a consistency that it will be firm enough to stay on the offset spatula when it’s picked up, but soft enough that it will spread and melt easily over the warm rolls.

Spread the icing over the soft, warm, wonderfully orange-y smelling rolls with an offset spatula! An offset spatula has a slight bend in it.

Eat immediately.  Feel good that you can make these delicious rolls any and all times without causing a minor combustible reaction from opening said blue can.  Lick the extra icing off your fingers.

And have a very fabulous day.  Because you deserve to have a fabulous day.  Amen.

*For a printable version, click on the recipe name at the beginning of the recipe!