Category Archives: Housekeeping

Foodie Tuesday: I’m Roasting! No, I’m Frying!

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photoOh, I know, you all thought I was having hot flashes again. [Not that I wasn’t.]

But it’s Food Fun day again, and I’m referring to cooking edibles this time. Old broads still gotta eat.

And since much of the time I am thermostatically challenged myself, I generally try to find ways to make the hot foods I’m preparing require the least possible amount of time putting me in near contact with the oven or cooktop. Why risk further overheating, of either myself or my preparations, should I need to stray far afield from the heated zones of the kitchen.

One fairly easy solution, though it seems somewhat counterintuitive to me, is to roast or fry food. Yes, they’re relatively high heat methods of cookery. But by using them, I can usually evade the stand-and-stir duty: do all of the prep before even turning on the oven, then tuck the food into the would-be fiery furnace, set the temperature and timer, and head off to cooler climes until the alarm sounds for my triumphant return to check and/or finish the dish, and serve and/or eat it. Simple as that.

Roasted beetroot, for example, a nice way to enhance the flavors and textures of a cool late-summer salad, gets cleaned and quartered and then needs nothing more than a small amount of fat and perhaps a tiny bit of seasoning before it pops into the tanning booth. Goat cheese is delicious when lightly coated and shallow-fried, even if like me you’re not quite the culinary artist to present it with perfect Cordon Bleu pizzazz, and it takes no more than a couple of minutes, tops, at the cooker to brown that fine crumb crust.photo

Roasted Beetroot and Goat Cheese Salad

Scrub and quarter a handful of medium-sized beets. (Clean and save the greens and stems.) Toss the beetroot pieces with a little fat (oil or melted butter; I used coconut oil to keep its noticeable flavor to a minimum), salt and pepper and scatter them in or on a baking or roasting pan. Since I was making such a small (2-person) meal, I just made a pseudo-pan out of heavy aluminum foil to keep any juices from dripping around the oven. Roast the roots at 350°F just until tender–10-20 minutes, depending on your oven and the size of the beet pieces.

Meanwhile, pat 1/2-cup batches of cold chèvre (goat cheese) into patties and coat them with coarse almond flour, pressing it in on all sides. Quick-fry these in a little butter in a nonstick pan over medium heat. You can see from my photos that I am far from adept at this part, so mine look less like haute cuisine than like something unearthed at Herculaneum, but I assure you, they taste quite fine.

Using in tandem these two homely yet highly edible items plus a small assortment of others, you can quickly assemble a presentable version of some hotshot chef’s beetroot-and-goat-cheese concoction and your stomach will not be critiquing the view anyhow. My version, this time around, consisted of a few of the tenderer, prettier beet greens pared down to the leaf and laid on the plate, a bit of peeled cucumber slices arranged in a green frame around the rest of the plate, and all topped with the chèvre rounds and roasted roots and a sprig or two of fresh dill. I’m sure that roasting any sweet enough veg or tuber–sweet potato, carrot, pumpkin, parsnip for example–would make a similarly fine complement to the bright, fresh taste of the cheese, which in turn could be substituted for with any nice salty/sour cheese, undoubtedly.

Which of course leads me to another hot-weather or hot-mama advantage of this preparation: the leftovers (if any) lend themselves to innumerable variant cold, cool or room temperature dishes that can be popped out of fridge or freezer next time the climate or one’s overheated innards require such things. Behold tomorrow’s dish: minced beet greens and stems, steamed quickly in the microwave while the beetroot was roasting, and now blended with that remaining diced vegetal goodness, some leftover quinoa, some diced dried apricots, a few pine nuts, a little orange dressing . . . and the beet goes on . . .photo

 

Foodie Tuesday: *Arroz* by Any Other Name

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It is conceivable that by now you have figured out that I am mightily fond of Mexican, Tex-Mex, Mexican American and Mexican influenced foods and flavors. Having grown up in rich farm country where the migrant workers not only settled eventually but brought a veritable second-town of family and friends to join them over time, I was blessed to be fed by a number of eateries in our area run by the fantastic chefs all trained by one little lady in their hometown. By rights, she should have a whole county in Western Washington named after her at the very least, though I might suggest a shrine as more appropriate, because thanks to her a whole lot of us have faithfully eaten exceedingly well on both roots food from her teachings and wonderful inventions and innovations based on them.

Having moved to Texas might even be considered a logical next culinary or at least dietary step in my lifelong love of La Cocina Mexicana.

In any event, I will keep today’s post simple but say that once again I was influenced by that saintly lady’s culinary offspring when I entered the kitchen to begin dinner prep. I had intended to make something with the big gulf shrimp I had tucked into the freezer, but until it was really dinnertime I wasn’t sure but that I’d repeat the recent quick, hot-weather meal of the previous week, where I simply poached the cleaned shrimp and served them as part of a sort of deconstructed Louis or Cobb salad cousin.photo

Which would’ve been fine.

But, you know, I opened the refrigerator and saw a carton of leftover broth-cooked rice and suddenly I got all faint and dreamy-eyed and (cue theremin music and wavy-screen fantasizing-fade here) thought with longing of one of Our Lady of Mexico‘s disciples’ lovely Arroz con Camarones–that beloved combination of rice and shrimp favored by all of the Latin coastal cultures–this one a favorite version I miss from back in Tacoma.

So this day’s shrimp were coarsely chopped and kept on hand with a finely-slivered slice of leftover ham (to add some bacon-y goodness, and to help clear out the fridge) while I sautéed about a scant cup each of julienned carrots, sliced celery and chunky-cut mushrooms in some flavorful bacon fat just until crisp-tender with a little black pepper and some cumin, added the freshly squeezed juice of one big orange and about a cup of slightly drained crushed tomatoes (I used Muir Glen‘s fire-roasted tomatoes, since I like the flavor spike they add) and cooked the vegetables and sauce until slightly thickened, adding the prepared shrimp and ham just long enough to lightly cook the shrimp through. Served over the warmed rice, and with a dollop of whole yogurt to stand in for the absent crema, it was almost as good as I remembered.photo

I did have to add the hovering Abuelita in imagination to complete the effect.

Foodie Tuesday: Once Cooked for Eight Equals Four Times Prepped for Two

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Roasted cauliflower and red capiscum, sautéed celery, steamed green beans–what do they have in common? A new ‘recipe’ for dinner’s vegetable dish, apparently . . .

The complication, if there is any, of having a household of two (or one) is that so many foods, dishes and meals are easier to prepare in larger quantities than are appropriate or even desirable for a single meal. It’s very easy, if planning isn’t finely tuned, to have things spoil and go to waste before we’ve plowed through them at our own pace. The upside of this very problem, though, is that if I do plan reasonably well (and have a little luck as a side dish) I can make several meals out of little more than one prep.

I do this, in part, via the method of complexification and conglomeration. The one or two elements remaining after one meal get combined with each other, with some new element or ingredient from the next meal’s intended menu, or both. Yes, it’s quite possible and even sometimes preferable to simply repeat a dish as-is, especially if it’s already its own elaborate concoction. But often, things seem a little less tired and tiresome if they appear in new guises each time so as to stimulate the palate, if not the imagination. So the small amounts of leftover vegetables from lunch and dinner the last couple of days may find themselves married in a new mixed-veg medley with a little sauce or seasoning that helps them play together as nicely as possible and suddenly, they’re not just two spoonfuls of This and a handful of That but an actual, sort of, recipe.

photo‘Mains’–the central or focal items on the meal’s menu–are seldom hard to incorporate into some new iteration of a main dish. Even when they have already been prepared with a hard-to-ignore or -disguise sauce or presentation, they can find new playmates on the plate next time they head to the table. Roasted chicken, for example, whether homemade or grabbed ready-roasted on a busy day as one flies through the grocery store, is a truly marvelous ingredient when it comes to flexibility. Once seasoned or sauced distinctively, it can pose a slightly more complicated puzzle for renewal, but even then, if the dish is well liked once it’s pretty likely to be popular on a second visit.

So the chicken, whether it was already dressed in the satay-like peanut sauce–I took a shortcut with a pre-made one this time–or not–we liked it well enough to use the same pre-made sauce at the second meal even though it was not already on the chicken–can be reincarnated as a different dinner altogether simply by changing its context. One day, it’s served with a very simple wedge salad dressed with citrusy vinaigrette and a tangle of Pad Thai style rice noodles seasoned lightly with rice vinegar, a squeeze of lime juice and a splash of soy sauce and sprinkled with black sesame seeds.

photoNext day’s ‘satay’ is served with butter-steamed green beans, fresh cold apple slices and fried rice made from–yes, you guessed it–the fridge stash of jasmine or Basmati rice previously cooked up in broth and now pan-toasted until almost crisping with Persian lime olive oil, soy sauce, a touch of raw honey and a handful of chopped sushi gari (pickled ginger, if you somehow haven’t yet noticed, is one of my favorite seasonings for practically everything!). A sprinkling of white sesame seeds, just for a little visual contrast with yesterday’s offering, and there’s Chicken Pseudo-Satay 2.0 ready to be eaten.

And while there’s certainly nothing that says dessert is a required part of every meal, some of us kind of think of it as a specific food group, so even for dessert it’s nice to have some fine ‘recyclable’ ingredients for whipping up something to finish the day’s eating nicely. One of the things that very regrettably can go to waste far too often in a small household is fresh produce, and when I’ve a beautiful batch of fresh fruit on hand I can’t bear to think it will spoil before we can reasonably eat it all. So a large ‘find’ of sweet fresh strawberries, though it was far too great a quantity for two people on the day it was at its peak, got cleaned, sliced and frozen until the other day when it beckoned to me, siren-like, and I blended it thoroughly with a little whole-milk yogurt, splashes of vanilla and rosewater, a tiny pinch of salt and a bit of honey, poured it into a flat sealable container and froze it until it became a brightly fruity semifreddo or granita of sorts for later consumption.

photoNo matter what the small tidbit, most leftovers that are not on the edge of spoiling really do beg for a kindly reinterpretation before we give up on them. Once I get fully in my Friendly Frankenstein mode and think hard about how to zap new life into worthwhile remaindered ingredients, it’s only a matter of letting the locals trade their pitchforks for dinner forks and we can all remain good friends without fear of monstrosities. Good eating!

 

Blogsistentialism

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Sighhhhhhh . . .

I’ve got this little problem, see. It’s about my name. No, I am really pleased with the one I was born with–Mom and Dad did a bang-up job with that, as far as I’m concerned. Parents have it easy with the baby-naming stuff; it’s not their fault if the kid doesn’t match up with the moniker, considering that they had no way of knowing the shrimp beforehand to fuss over pairing name and gnome perfectly.

My problem is with my blog title. I’ve winged it with my online place’s birth-name, a version of my own, since I started the gig a little over a year ago, but in truth, it was pretty much a place-holder since I had no inkling then that I’d not only stick with the process but have people beyond the borders of my immediate family visiting with me here. So the problem is, if there’s nothing in the name of my blog to tell anybody outside of the aforementioned familial borders what the heck this blog contains, or why on earth they would have the remotest reason to bother visiting here. If, indeed, they did.

Now, then, I’m having a good old identity crisis. ‘Cause I don’t know what the heck to tell anybody either. On Tuesdays, yeah, you’ll generally find food-related ramblings when you show up. Other days, though, swerve from one topic to another so loosely and with such unpredictable abandon that I don’t know when I sit down at the keyboard what direction I’m bound to take. New drawing? New photograph? Reminiscences about travel, DIY monkeying, garden plotting, commentary on freeway drivers or a freshly minted and wildly ridiculous poem–I just haven’t figured out any sort of way to describe in a couple of words what’s on the non-Tuesday menu around this blog.

I’m open to suggestions. Thanks to my obsessive dilettantism, my spouse suggests that the family nomenclature for me of Short Attention Span Artist might just do the trick, but as accurate as it is in describing me (and probably what I do, too), it still doesn’t seem to me likely to tell a total stranger what to expect on arrival. Tangential adventures like mine could possibly be described as, uh, Tangential Adventures, but of course that’s pretty cryptic too. Art, Poetry, Photography, Essays, and Ingenious Insights combines the pompous and the dully categorical in a way remarkable only for its long-windedness.

I guess I’ll just keep a-sittin’ here in my little corner twirling my ponytail for a while and see if some astounding inspiration happens to alight upon my bedazzled pate. Ooh, Bedazzled Pate! Nahhhh, sounds like some kind of yummy mousse studded with masses of rhinestones. The truly big question remains. Who am I? Doubt that can be answered in this or any other lifetime. But perhaps I’ll figure out my blog’s identity one of these days, at the least. Feel free to help!

 

Little Things that Make Me Happy

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Having Gotten some Stuff Done around the house is high on my list of everyday joys. It should be noted that I don’t say ‘getting some stuff done’–that, to be fair, would be slightly disingenuous, as I’m lazy enough at heart that I prefer the finished product to the process much of the time. Not always; I can get off of my haunches and get active, it’s just a rarer occurrence than that I’m pleased to perch on them surveying my handiwork as an end in and of itself. So I’ll just show off a few of those chores and projects that have given me that sort of pleasure, and perhaps inspire you as well: after all, some of the enjoyment, as you’ll see, comes from the knowledge that each of these items succeeds in making my daily work simpler, and thus, my laziness more tenable. Which, not to be too tautological about the whole thing, is the point of the Doing in the first place.

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Putting latches on closet doors that, no matter how they’re hung or how the hinges get adjusted, refuse to stay fully closed. I apologize to the poltergeists whose chief form of entertainment this may have curtailed, but not so much that I am going to remove said latches.

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‘Customizing’ the laundry room on the cheap. I’m the sort that teeters between an out-of-sight = out-of-mind mentality, generally, and liking my tidiness too, and since like many homes mine’s most frequently entered through the laundry room (the garage entrance lies there), I can’t abide a junked-up laundry space. So I have over-the-door hooks for quick hanging and access when it comes to day backpacks and *nearly* dry laundry, wall hooks for baseball caps when it’s time to dash out in the blast of sunlight, a wire shelf cut to fit on top of the two opposing door jambs so I can put my laundry basket out of the way but in reach, and my favorite new tweak, replacing the hall door that used to overlap the garage entrance one when they were both open (every time we left or entered the house) and was wont to grab my fingers and scrunch them nearly every time they met. The new door is a bi-fold, and so sits neatly out of reach of that garage exit door and unable to do its dirty deeds any more. I was seriously cheap on this one and bought a closet door that’s unfinished on the laundry room side (plain Masonite), but when I paint it I am planning to use some blackboard paint I have around, and I figure we can use it as a coming-home message and reminder board after that.

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While I think it’s nice to have a bookshelf with an assortment of books and magazines in the guest room, ready for any visitor, I know too that many of our guests are en route elsewhere when they stay here, so I like to keep a shelf of it filled with books, magazines and pamphlets about any of the sites, sights and adventures available in this region, in case they’d like to plan further while here. If they happen to open a box with a little sweet treat in it while rummaging, that can’t hurt much either, can it?

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Having illogically arranged spaces tends to make me *un*happy. So after a couple of years of being piqued that the cupboard door over the kitchen peninsula, which happens to be the one closest to the kitchen table, open the wrong direction–thereby making the cupboard unreachable and useless–I decided it might be time to cash in on the open shelving trend. Now my drinking glasses are reachable both from the sink and from the table, and are in visible proximity to the tea-and-coffee mugs hung simply on the end of the cabinet. Much easier all ’round.

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One of my pet peeves in a kitchen is not being able to find towels for hands or dishes when I need them. But I don’t like having them hanging where they can be schmutzed or pulled down accidentally by any passing person or pet, nor do I appreciate when they block drawers, doors, oven windows and the like from their normal uses. So I took advantage of the sides of the cabinets flanking my kitchen sink window and put up hooks for towels that I think are reasonably identifiable for their respective uses on either side–the hand towel over the side of the sink usually used for hand-washing and the dish towel over the side where the drying rack lives perpetually on the counter. Yes, I am gifted with enormous work spaces in this kitchen and can spare the room for air drying dishes. That, of course, makes my lazy soul happy too.

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I’d be lying if I said that having the thermometer outside the kitchen window makes me *happy*, exactly, since it usually tells me nothing more than that It’s Boiling Hot Out There. But forewarning or at least a reminder that the great outdoors might not be as splendidly inviting as it appears here is valuable, at that.

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Admittedly, a dish towel hook may not seem like such an impressive possession, but if the one thing it simplifies in my life makes me more willing to actually *do* the dishes, that’s worth something, isn’t it. Having a pleasant view out the window there doesn’t hurt either, even if it’s always a work in progress itself.

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My stack of well-worn flour sack dish towels is evidence that doing dishes is not anathema in my kitchen. The wholly holey character of a few of them, I’ll admit, is not dish-related but due to their also making perfect straining cloth for fresh cheeses and home-brewed broths and ideal for drying all sorts of leafy greens and fruit and veg as well. Many trips through the bleach load take their toll, no matter how kindly I try to treat the cloths otherwise.

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Replacing what has given its all for many years of intensive use is a source of happiness, too. While it may make interesting textures and patterns and colors, a pot whose nonstick surface has finally converted to everything-sticks status and whose base has warped into a minimal-contact bowl that teeters on the cooktop is facing retirement as soon as I can get my hands on a choice replacement.

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On the other hand, being able to refresh the old geezer items with new life is worthwhile and can be fulfilling in its own way as well. A lamp with wiring that has officially hit the half-century mark is probably best not turned back on until I rewire it. The one I have on my work table just now may prove to be an intriguing enough project that I’ll share it with you–when I disassembled it I discovered it was made from a commemorative Jim Beam decanter. Oh, the little things that can bring me happiness. Hmmm. Suddenly I’m inexplicably thirsty. Wonder if there’s any whiskey around.

Foodie Tuesday: Fine Dining should be Easy

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Among those of us who have the privilege of eating affordably and often, there should be no reason at all for us not to eat well, too. Least of all should we eat mediocre meals for lack of time. Today’s solution: a main dish precooked and finished at top speed at the very last minute, accompanied by super-quick fixes as side dishes. No reason to make it more complicated than it is on its own merits.

photoPrecooked pork tenderloin was in this instance a dainty piece of meat seasoned with salt, pepper and butter, sealed in a vacuum pack and simmered gently in the sous-vide to a tender pink overnight–easy-peasy. If one has the luxury of a sous vide cooker. If not, I think I’d try to do the same in a slow cooker, because that’s the way this chica operates, though there’s no reason I couldn’t also steam it low-and-slow, covered, in the oven.

At suppertime, easiest of all. The tenderloin, removed from its vacuum pack and cut into pieces about 1-1/2 inches in length, is tossed into hot bacon fat along with a handful of sliced almonds and caramelized until lightly crisp on the outside, getting a nice deglazing bath of very dry sherry to moisten at the last and loosen up all of that lovely fond. While the meat is browning and falling into delicate pulled shreds, it’s a moment’s work to fix the side dishes.

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It all goes down a treat with a glass of very cold Viognier jazzed up with a dash of Limoncello. Salut!

 

Green beans slicked with a little clarified browned butter, and my standby creamy ginger coleslaw, go pretty well with sherried pork tenderloin and almonds, as it turns out. Once it came to the end of the meal, I wasn’t exactly dessert-starved, but given this time of the season it would almost be a crime not to have a prime piece of fruit. A pear, silky and sweet as syrup but a whole lot juicier and more fulfilling, is dessert in the loveliest of ways. Hope I have another pear handy for breakfast, though . . . another good meal should always lie ahead . . . photo

Vita Brevis! Carpe Diem!

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Let us mind our history lessons, each of us . . .

There’s nothing like sorting through one’s personal archives to stir up the notion that life’s short and memory shorter. Go through the files of family photos, yes, and there are ghosts staring back at me that I never even knew, let alone can name or place without my mother (perhaps my grandmother or great-) on hand as reference. How many thousands of stories have I ignored or forgotten among only the few handfuls of fading images I keep boxed up in storage, I wonder?

Delve into nothing more exotic than the household files, meaning only to rearrange what’s there more neatly and perhaps cull a few records that are far out of date, and I find I am plunged into a well of information that, even in those records and bills and receipts not older than a year, escape me like ephemeral puffs of ether as I try to grasp what they meant or why they were recorded in the first place. An atomic cloud of ideas and ideals sprays out of the folders that I thought would only hold a few needful numbers, a name or connection I must think I needed at tax time or on my next appointment with the named practitioner. Stories trail out in smoky wisps.

Reach back into the recesses of the cupboard or closet, hoping to simply rearrange my goods for daily use, and I always discover that my tidying has turned archeological, that items long forgotten lurk in the shadows and recall to mind grand plans since erased: a superb meal here, a skirt to hem there, a pint of paint bought specifically for a project that has lain neglected so long that the other parts were used eons ago for something else entirely. My life is a tale of constantly shifting shores, tangents taken and those unnoticed ones that might have led me in a completely different path to who-knows-where.

What is my legacy? I cannot know, other than that it is short and small. My life’s story will disappear in a hiccup about as soon as I shed my human shell. But in the meantime, what adventures can I take? How shall I flesh it out to my own satisfaction? That is the time of relevance to me, not history past or future but my own small window of experience. Shall I forget the stuff of my life long-shelved, my ancestors, the wide unfolding scenes of history and space? Oh, no, never by choice. But what will shape my happiness the most is none of that, is rather my living in this moment, possibly with a tidier cabinet here and there or a better sorted box of memories to visit from time to time, yet always with an eye toward the light, toward the rising and setting of the sun. Day in, day out, forever.

Life is astoundingly brief and runs away apace. But grasping the essence and ecstasy of any day need not be gigantic in its way, only enough to fill an undemanding heart with some small measure of contentment that might overflow, only enough in turn, to run out toward another heart or two.

 

Foodie Tuesday: Ten Thousand Things I’ll Never Know

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Nash your teeth over this! Celery, raw . . .

Okay, you are all very well aware that there are more like ten squillion things I’ll never know, but it doesn’t make for as mellifluous a title, now, does it? Ahem. Confession is all well and good, but I might as well please my inner critic, too.

I am referring, in the title I did choose, to the multitude of cool tricks and fabulous skills I am quite unlikely to learn and/or acquire as a chef in this lifetime. Some of them I could undoubtedly get the hang of, if not exactly master, were I to make a dedicated effort. But I’m such a dilettante by nature and so easily moved to any attractive tangent, that such dedication is a fairly rare commodity in my personal performance toolbox. I certainly admire all of you artistes and culinary technicians who have such an abundance of graces in the kitchen, at the grill, and around any old fire pit you can conjure out of architectural rubble, used tuna tins and flammable leaf-mold. And I’ll leave such things to you.

If I were a serious student I might be able to learn how to poach, candy, spherify, souffle, smoke, sear and pulverize the universe of edible things into perfect submission, but I am instead the kid who sits in the corner and stares alternately out the window and down at my left shoelace until galvanized by the lunch bell, whereupon I am first in the cafeteria line and probably sticking my fork into my food well before I have sat at a table. So my hopes of becoming a great chef are limited at best. Part of the problem is getting practiced and patient enough to merely remember what I just did in preparing a dish to have even the remotest chance of either replicating it at some future date or–if it turns out it’s awful–avoiding said replication, at least by improving those things that were unsatisfactory about it in the event. That makes one of the Ten Thousand Things that ranks very high on my list the ability to prepare and eat the same thing twice.

While I’m all for playing Variations on a Theme and enjoying change and novelty, I’m not entirely free of the rather common human urge to indulge in familiar favorites. That means it’s often wisest not to stray exceedingly far from the few techniques I do know and the moderate batch of ingredients that are well-loved in my cookery adventures, or I’m surely doomed to a perpetual cycle of this battle with my limited memory, always eating whatever random concatenation or ridiculous concoction happened to come out of my latest crash course dans la cuisine.

Today, I was faced with a fair fridge-full of unrelated leftovers that, if I didn’t want them to die of old age, needed to be made into something approximating tastiness that I could at least freeze until we would be home to heat-and-eat them. Combined, there were the makings of a whole simple meal; it only required my ‘repurposing’ everything, if that’s not too odd an application of the term, and the time was decidedly now. Tonight the garbage and recycling bins get put out for morning collection, and if we’re not going to actually eat the stuff, it’s clearly better to cut losses before that cleansing event than after it.

So, since the ingredients presented themselves, I prepped three simple recombined dishes as follows. The main course: a BBQ meatloaf of sorts. Sides couldn’t be simpler than yet another version of my mainstay potato casserole and steamed vegetables, and that’s what we’ll have to feed our hunger and clear out the refrigerator this time. What I’ll do with the leftovers of the leftovers is anybody’s guess. I’m quite sure I won’t remember how they got this way in the first place.

Meatloaf probably sounds a bit better, or at least a little more identifiable, than A Hunk of Barbecue-Sauced Meats Put Together, but either way, it’s the simple truth. This loaf came out very tender, indeed, almost to the point of falling apart, so there’s clearly a spot that I could adjust in the recipe, if there were a recipe. Ah, well. I simply took equal parts of leftover pit ham and roast beef (both thoroughly cooked already, obviously) and a little bit of roasted chicken that I had, too–a little under 3 cups of meat in total, I suppose–and put them all together with about a quarter-to-half a cup of barbecue sauce plus two eggs (raw) in the food processor and chopped them all together into a light minced meat ‘dough’, pressed it into a lightly greased loaf pan, and baked it at 350 degrees Fahrenheit for 35 minutes or so. Pretty nice tasting results for so little effort, really. Even better when I will have only to warm it up when it’s time to eat. And when, of course, I will already have forgotten entirely what I did with what ingredients to have made the food.

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Whatever you call me, just don’t call me Late for Dinner . . .

The other food is and was equally easy. The potato casserole this time is a mix of a cup of leftover good french fries (chips) plus one raw Russet plus 1/4 cup of queso blanco, all diced into similar small-sized pieces and mixed with a tablespoon of butter, a handful of shredded Parmesan cheese, and sprinklings of ground black pepper and salt and a small pinch of grated nutmeg and microwaved until the queso was just beginning to melt. I cooled this mix and put it in the fridge, and when it’s time to fix it for eating I’ll put it in a heat-proof container and warm it through thoroughly with a half cup or so of heavy cream. That always gives potato casseroles a nice texture somewhere in between baked and mashed potatoes, both of which I think are pretty fine, and helps the cheeses blend into the mix well.

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I’m always making a hash of things . . .

The steamed veg is prepared in the way that makes the dish, if you can even call it that, the easiest of all of them. Carrots and celery, cut into 1″ pieces and steamed with a pat of butter in a half cup of chicken broth (vegetarians can obviously substitute veg broth, wine, water or juice) plus a splash of Limoncello–that’s all there is to it. This one will get salted at the table because I don’t want to get any of that metallic hint of mixing salt and booze in cooked food that can sneak through when the dish is so wholly uncomplicated. The carrots and celery should mostly speak for themselves. And they will still taste pretty fresh and sweet, even in a day or two, rather than wilted and antique as they would have been had I not preemptively cooked them today.

Best defense is a good offense, so I’m told, and nowhere do I see it demonstrated as often as in getting food at least par-cooked before its shelf life has ended. A pseudo-science I learned because, among all of the other kitchen cuteness I will probably never know is the refined art of getting everything prepared and eaten exactly when it’s at its peak, never mind not having odd-lot leftovers or not losing time, tears and groceries if we get invited out to dinner after I’ve half-prepared a meal so it sits around extra days waiting for our attentions. Perfection in the kitchen? No, never. But this old dog does know a tiny trick or two, and that has kept us alive reasonably well so far.

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Celery, stewed . . . or steamed . . . oh, just hush up and eat your vegetables while they’re hot!

All in the Details (Small and Large), Part 3

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At last we come to the changes made via some refurbishing and renovations in the Jack and Jill bath and, most significantly, in the master en suite. Let’s be honest: a large part of the quality of life for many of us revolves around having access to a good bathroom–or several. You do know what I mean. Oh, joy!

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Jack & Jill just got a refresher course . . .

I will simply say right now that we are mighty satisfied, contented even, at having a whole batch of fairly unfussy yet fully functional and nicely spiffed up bathrooms gracing our living quarters these days. Life is ever so good.

In the Jack and Jill bath between TV room and office, the original tub tile of pale chartreuse is here to stay, being sturdily cemented in and expensive and tough to remove, so it was essential to work around that, as well as keeping the existing dark woodwork intact. Okay, then, I stuck with that and the extant bronze-toned hardware. Even the ’80s light fixture would be a bit too pricy to replace at this point. But I didn’t have to do especially huge things besides tackling that main expense-inducer and complicator of things, replacement of the sink, counter and faucet. The new granite is complemented by a small but deep and flat-bottomed sink of porcelain that allows easy cleaning of the sink and of things set in it, particularly with its new higher-rise faucet. I confess I’m mystified why more people don’t opt for single-lever controls on faucets when that allows hands-free on/off/temperature control, a very common need among people washing their, well, dirty hands, I would think! Along with the faucet, I added new tub and shower hardware to replace the old corroded parts, new curtains there (a vinyl waterproof one and an accent set of sage green sheers to cool the tile color) and a little carved valance (too narrow for the window width, but it’s a start) over the translucent shade-covered window. All three of our bathrooms recently got grand new Toto commodes, dual flush toilets that are a massive improvement over the original antiquities that used to struggle to serve our household and guests.

The last change in the Jack and Jill was to replace the dated frame-less mirror with a simple framed one and trade out the glass shades of the over-sink light fixture with some more modern and artful ones. They’re described as ‘gold and blue’, but the color in the glass is in effect softer than that (more neutral, like sand and grey on white). They gently combine with the delicacy and prettiness of the granite color and texture and it all softens the tile’s green further and lends a quiet calm to the space.

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Next to my husband’s grandfather’s shaving mirror in the J&J bath is a delightfully amusing photo of Paul Gauguin sitting at Alphonse Mucha’s harmonium while wearing an appropriately bohemian deshabille shirttail-over-no-pants getup. Old school bathroom humor, I suppose!

The Big Bang of this phase of project happiness chez nous was of course the master bath suite redo. It felt like a long time coming even though it was only two years’ waiting on the wish list. So much happiness in getting our hands on it now. First up: we had a Solatube skylight installed in the space that was previously lit only by a weak ceiling light and two arrow-slit windows in the shower. Solatube now offers a nice combination contraption, which we chose, that includes the light tube for natural sunlight collection, an internal electric light for nighttime, and an integrated fan vent whose motor attaches to the roof joists and so is quietly distant. And a whole lot more effective than our 30-year-old fan, to boot. The constant wash of daylight in the space is a remarkably cool alternative to big windows. Wouldn’t it be lovely to install some in the living room, dining room . . . .

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Doors to his and my respective vanities flank our lovely, simple old bedroom armoire (that’s his grandmother’s cocktail dress hanging there, by the way). I left a strip of the dark-stained wood unpainted on the vanity door jambs to complement all of the mahogany and teak in our master bedroom furnishings and tie the spaces together.

The master bath reno actually started during the original freshening up for our moving in, when we knew we wanted doors installed in the openings between the master bedroom and the two separate vanity areas that flank the shower/toilet room and through which it’s entered. Those six-paneled doors were installed then but never finish-painted over the pre-primed starter coat. At long last, they’re fully clothed. I changed out the door handles, putting brushed nickel lever handles on both those and the vanity-to-shower doors, regular knobs of that color on the walk-in closet doors on each side, and new silvery hinges on everything, white door stops on them, new silver colored hinges on all of the cabinetry, and so forth. I’d already changed the light fixtures in the vanities from bright brass 12-light ’70s theatre dressing room atrocities to simpler nickel and glass lamps. I had put nickel knobs on the cabinetry throughout the suite to start. Now it was time to finish up everything else with some fresher and more modern goodness.

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From the vanity on my side of the suite you can see that marvelous skylighted walk-in-shower room. So inviting! The vanity space is a comfortable spot, too, where I can enjoy the folk art painting of the family farm in Norway (L) and the little embroidered alpine plant my mother stitched (by my mirrored closet door).

I kept the light sage walls through the suite happily–it’s so calming and almost spa-like to me, even though our particular, personal ‘spa’ is not all that high-end. The shower we had replace our old bathtub now is the closest we’re likely to get to a spa, however, and we’re enjoying it immensely already. The men we brought in for this their second round of work on our home gave us a lovely refuge where we can scrub up for the day. They demolished the old, tough olive green tile, pulled out the beat up cast iron tub, and tiled in a lovely naturally soothing walk-in shower with sandy tan square and rectangular tiles, a floor of sweet tiny brick-shaped paler tiles and soft tan sanded grout. I bought a nice brushed nickel shower head with a single lever valve and a secondary spray head, a spice rack to use as a shampoo-and-implements holder, a wall dispenser for tea tree oil soap, and a fold-down teak shower seat.

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Closeups of the new look of the master shower. The ‘Lucky Bamboo’ in the window is not the only one that loves it in here now!

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I had already begun work on the other parts of the master washroom before we got to this wrestle-out-the-tub phase, but now they got some fresh paint and new hardware to wrap up the process.

The granite contractor who installed our marvelous kitchen counters and sills two years ago brought his wonderful crew back in and set in our vanity tops and under-mount sinks that match the Jack and Jill’s, and our plumber installed the new faucets I’d bought, and when the crew completed a few more tasks of fix-it mania around the house their work was done. Once they built our haven of cleanliness it was my turn to get back to work. I primed and painted all of the dark wainscoting and cabinetry in the bathroom suite white, replaced the whole-wall mirrors over the vanities with smaller white-framed mirrors and hung a white wood medicine cabinet next to each of ours, rehung the full length mirrors on our closet doors, reassembled all of the cabinets with new silver colored hinges, padded stops, magnetic latches, and a vast quantity of swear words, and finished with the clean reorganization of drawers and shelves and reintroduction of wall art and such amenities.

The long and the short of it, the small and the large, is that we have a lot of upgrades around the house to show for relatively few days’ total labor and machinations. I will very happily not deal with such messes and involvement again any time soon, but it is as always a tremendous pleasure to have things this much closer to our ideal. In the usual way, it will undoubtedly uncover the next set of changes to build a new wish list upon, and that is simply the way that this inveterate changer-of-all-things operates. And the way that life flows, no matter what. These are the details on which our reality is truly based.

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Note that the light coming in here is all sunlight from that small skylight in the adjacent shower room. And yes, His (L) and Hers (R) vanities. It’s dandy to have so much space–and we each have a full walk-in closet of our own attached to these, plus the shared shower room between. Living like royalty, indeed; that IS, after all, our style . . .

All in the Details (Small and Large), Part 2

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Pale yellow and gold and bronze add to the cozy warmth of the dark ash woodwork in the guest bathroom but with the dash of teal I think it doesn’t get too claustrophobic. A faux stone tall backsplash helps to cover some of the sins of the non-removable and painted-over wallpaper with better-wearing toughness in this wet room.

We’ve moved on to more complicated things . . .

Specifically, to the bathroom improvements we have had on our wish list since buying a house with four stereotypical ’70s bathroom counters all made of one-piece slabs of olive green marbleized acrylic of extreme fakeyositude, with integrated shell shaped sinks that, no pun intended, made our hearts sink every time we saw them. Besides being hideous and worn, they showed every speck of dirt and dust that came within their vortices, and they made us infinitely sad.

Now, we did have a little practice on bathroom reno from our first bout during the move-in preparations. The guest bath was both too decrepit and untenably ugly to be offered to people we actually liked as any sort of relief from need. I couldn’t tear out all of the wallpaper in there, having found quite speedily that aside from the kitchen wallpaper this house had paper glued directly to its unprimed wallboard, so I applied a heavy coat of oil-based primer and evened out the seams as best I could with lightweight spackle, finished corners and edges with caulking and filling holes with both caulk and spackle, and primed yet again. Then I could at least paint much of the remaining wall surface in there. The tiny shower stall was sturdily tiled in yellow–thankfully, a light shade, since it would be hard to remove–so I painted the walls a paler yellow yet and called it good.

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The living room is getting lighter all the time . . .

The majority of the house being paneled or wainscoted–again, thankfully, in better quality than the flimsy plastic-looking stuff popularized in the later 1970s–with dark-stained ash, I opted to play off of the coziness and old-fashioned qualities of the cabinets and trim in the two small bathrooms and leave them dark, collecting all of the bits of bronze-tinted hardware randomly installed around the house and finishing those rooms with that color of metalwork for face plates and towel bars and robe hooks and a few dark wood and gilt trimmings. In the guest bathroom, as we were making our move-in improvements, I played off of the idea that washrooms are often reading rooms and hung up a couple of vintage books on the walls along with the requisite magazine holder. We did ‘invest’ in replacing the counter and sink with a simple composite scrap our contractor had around and a plain porcelain bowl, and I bought a gilt picture frame at a discount store and trimmed the inside edge with gold braid, to mask the edges of the old unframed mirror.

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‘Finger Trap’ (by Patrick McCormick) joins a couple of my graphite drawings, and possibly the only extant sample of my wildly rudimentary stitchery, in the living room. Now, how to get enough light to see all of it . . .

Meanwhile, our home’s openness means that while genuinely private rooms like the baths and bedrooms could and perhaps should have distinctive features of their own, the adjoining spaces in the living areas being so open to each other means it’s best to at least be reasonably compatible, if not coordinated. I’d rather not get bored, so I hope to find a happy medium and not risk severe matchy-matchy disease sneaking up on me for having tried too hard. The main thing I want to have been truly through-designed in this place to make it home and happy is lots of light. Artificial and natural. And the openness of the floor plan should lend itself to that kind of flow. The trick is enhancing what is unfortunately innate in a dark-paneled house, especially one built in an era not best remembered as the era of intelligent room lighting.

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It’s not ultra-bright, but in daytime, sheers let in a little gentle natural light without overheating the living space. After all, the flanking phony tree scenery gives a little boost of a pretend view, too.

The living room one of the darker spots in the house because of its position and direction and the big floofy flowering pear tree in front of its main window. My first line of defense was to install LED rope lights in the ceiling recess in there (giving us a low ambient light any time we wish) and add wall up-lights to the three corners other than the one where I keep my vintage 50s torchiere–that lamp my sisters and I called the Space Needle Light when we were little and it lived at our Grandma and Grandpa’s place. There was not a lot of window light in general, but of course the dark brown Venetian blinds that came with the place weren’t a big help. I’ve recently replaced the blinds on the small driveway-side window with a very simple accordion-pleated white translucent blind so a whole lot more light comes in steadily. I opened up the front window blind too, hung up pale golden-tan sheers, and will probably do the same in the dining room window that balances the living room one. I think having the sheers under the dining room’s carved valance (Gramps’s artistry from his youth in Norway) will hide the shaggy mounting hardware behind and underneath the valance anyway! Not least of all, having better light in the living and dining rooms will help to show off things like Gramps’s carved valance and picture frames in the dining room and the artwork and my exceedingly rustic faux cruel, I mean crewel, stitchery on the throw pillow in the living room.

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You can see–and see *through*–how much space is here between living and dining rooms for entertaining . . .

And having fun stuff to look at in the house can do nearly as much toward house-warming as having a nicely built house itself can do. It’s another reason we keep moving forward with the renovations and projects over time. The biggest change here lately has to have been the bathroom renovations in the Jack and Jill bath and, most of all, in the master en suite.

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Grandpa’s carvings grace the front wall of the dining room and will be all the more visible if I put in some sheer curtains so the Venetian blinds can stay open more of the time.

(To be continued tomorrow . . . )