tag:blogger.com,1999:blog-62723608399354200962024-03-16T11:52:35.020-07:00In the Sellwood KitchenShe cooks and he writes. But she cooks much better than he writes. But he writes all right. Welcome to the Sellwood Kitchen.The O'Shaughnessyshttp://www.blogger.com/profile/05533721125071292386noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-6272360839935420096.post-43919853632972163462010-12-19T17:00:00.000-08:002010-12-19T17:00:38.193-08:0043.0 Leave the Dishes: The Series Finale<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-W_wUN68sMBtKXRc9fY6ZBKrxoUPEqMAcWvHnwGrY5lwFVVNgzevC0sQXpHzYU8GYI0VjJP1wYzkczeLaERzf0qI5nZ61AC6x2dCwppEpwxNOVP7iIULzo6SioWaNENQeVHQMc94eVj6u/s1600/IMG_9359.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-W_wUN68sMBtKXRc9fY6ZBKrxoUPEqMAcWvHnwGrY5lwFVVNgzevC0sQXpHzYU8GYI0VjJP1wYzkczeLaERzf0qI5nZ61AC6x2dCwppEpwxNOVP7iIULzo6SioWaNENQeVHQMc94eVj6u/s400/IMG_9359.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</style> <![endif]--> <div class="MsoBodyText"><i><span style="font-size: 10pt;">Starring Erin & Mike and the Usual Gang of ITSKiots</span></i></div><div class="MsoBodyText"><i><span style="font-size: 10pt;">Filmed on Location in Beautiful Downtown Sellwood</span></i></div><div class="MsoBodyText"><i><span style="font-size: 10pt;">Soundtrack: </span></i><span style="font-size: 10pt;">Full Moon Fever </span><i><span style="font-size: 10pt;">by Tom Petty</span></i></div><div class="MsoBodyText"><br />
</div><div class="MsoBodyText"><i><span style="font-size: 10pt;">“Gonna leave this world for a while”</span></i></div><br />
<span style="font-size: 10pt;">Frankly, I was hoping to sell out. But that call ne’er did arrive. Not from <i>Gourmet, Bon Appetit – </i>hell, not even <i>Everyday</i> by Rachel friggin’ Ray! I guess I made the column too personal, the appeal too acute, its access too remote. And despite what many writers assume, no one really wants to read your diary (Anais Nin and Laura Palmer to the contrary).</span><br />
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<span style="font-size: 10pt;">I would’ve turned down all offers anyway – I’m loyal to The BEE! (Like the Motorcycle Boy, loyalty is my only vice – that and betting on the winners of the original “Star Search”, a iniquity extinguished only by the show’s cancellation in 1995.)</span><br />
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<span style="font-size: 10pt;">Regardless, we’re closing the intangible doors of our fictional kitchen. “In the Sellwood Kitchen” is at its end.</span><br />
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<span style="font-size: 10pt;">Seinfeld went on too long. M*A*S*H, too. Even, forgive me, <u>Finnegans Wake</u> (I’m still trying to get through it). I wanted to end with a bang, not a whimper, but I’m not sure I even had enough interstellar gas in the first place.</span><br />
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<span style="font-size: 10pt;">So we leave you, our dear loyal perusers, at our semi-annual Friendsgiving, that post-Thanksgiving (non-mythical variety) celebration. All the holiday goodies, the old familiar faces. The bawdy banter, the full glasses of wine (it was like an episode of “Cougar Town” but with jokes). At some point, about halfway through the case, Erin started handing out “Indian names” to our guests: “Three Holes” and “Three Sheets” reposed on the couch with “Chubby Bunny” betwixt them (after the Oreos came out, he earned the name “Sextuple Stuf”). “Red Bump” was thus named after an amusing childhood incident involving a birth control device. To his right sat “Oaky Afterbirth,” to his left “Brown Balloon”.</span><br />
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<span style="font-size: 10pt;">Is light-heartedly handing out Native American-type nicknames more offensive than celebrating their massacre? Well, of course not.</span><br />
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<span style="font-size: 10pt;">But enough about Thanksgiving. This is the Christmas issue, after all (and the end of the noble experiment known as ITSK). So as a gift, we present you OUR MOST POPULAR RECIPE. Based on comments on our website and posts on our Facebook page (and other scientific formulae), the CHICKEN TORTILLA SOUP garnered this prestigious honor! (Word on the web is superfan Jenny eats it for breakfast!) For the one or two of you who HAVEN’T been clipping and saving these articles over the last 3+ years, we will now reprint this ITSK HALL OF FAME recipe, replete with a BRAND NEW INTRO from Erin </span><br />
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<span style="font-size: 10pt;">And with that, Erin & I finish our meal, throw down our napkins, and, ceremoniously, leave the dishes.</span><br />
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<span class="yshortcuts"><span style="font-size: 10pt;">FADE TO BLACK</span></span><br />
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<span class="yshortcuts"><span style="font-size: 10pt;">CLOSE-UP. CAT’S EYE.</span></span><br />
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<span class="yshortcuts"><span style="font-size: 10pt;">Camera pulls back slowly revealing SIMBA curled up on the Vol de Reve. We hear ERIN enter LIVING ROOM, returning from her job as Creative Director of “World of Color” at Disneyland. MIKE, dressed in velour pajamas, emerges from KITCHEN. ERIN and MIKE meet at the very expensive SOFA. MIKE speaks:</span></span><br />
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<span class="yshortcuts"><span style="font-size: 10pt;"><span> </span>“I don't understand these kitties. Here's our cat. I talk to him. I don't even know if he can hear me, because he sits there, all day long, in his own world, staring at the ocean. What's he thinking about?”</span></span><br />
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<span class="yshortcuts"><span style="font-size: 10pt;">INT. HOME. – EVENING</span></span><br />
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<span class="yshortcuts"><span style="font-size: 10pt;">We see a long shot from the landing of the extravagant main level of the home. We realize ERIN and MIKE do not live in Sellwood, but in a palatial home on the Pacific Coast of California. “In the Sellwood Kitchen” was nothing but a dream SIMBA had while napping. MIKE brushes SIMBA from the couch; he scampers to the lanai and flops on his side in a patch of sunlight, glowing the hue of butternut squash soup.</span></span><br />
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<div class="MsoBodyText"><b><span style="font-size: 10pt;">CHICKEN TORTILLA SOUP WITH HOMEMADE CHIPS </span></b></div><div class="MsoBodyText"><span style="font-size: 10pt;"> </span></div><div class="MsoBodyText"><i><span style="font-size: 10pt;">Erin’s Outro: Well,” In the Sellwood Kitchen” has been a fun project for over three years. We hope that after all this time you understand what we've been trying to do: Change the world. Okay, that's not true. Seriously, the whole point of ITSK was not to display culinary or literary masterpieces. We just enjoy company, food, writing, and wine. We really enjoy wine. We aren't going away entirely – we'll still have our blog. We'll be back. Sorry, I'm watching Terminator 2 as I write this. But we really will, we've got big things in the works. The next year is going to be a big adventure, and we'll write about it. We hope you've enjoyed our antics, but if not, well, we don't really care. We had fun anyway, even if you thought we were just plain awful. Well... Bye.</span></i></div><div class="MsoBodyText"><br />
</div><div class="MsoBodyText"><span style="font-size: 10pt;">2 Chicken Breasts </span></div><div class="MsoBodyText"><span style="font-size: 10pt;">Salt and Pepper </span></div><div class="MsoBodyText"><span style="font-size: 10pt;">Chili Powder </span></div><div class="MsoBodyText"><span style="font-size: 10pt;">Olive Oil </span></div><div class="MsoBodyText"><span style="font-size: 10pt;">1 Cup Stock </span></div><div class="MsoBodyText"><span style="font-size: 10pt;"> ½ Large White Onion, diced </span></div><div class="MsoBodyText"><span style="font-size: 10pt;">1 Carrot, diced </span></div><div class="MsoBodyText"><span style="font-size: 10pt;">2 Celery Stocks, diced </span></div><div class="MsoBodyText"><span style="font-size: 10pt;">1 Red Pepper, diced </span></div><div class="MsoBodyText"><span style="font-size: 10pt;">1 Clove Garlic </span></div><div class="MsoBodyText"><span style="font-size: 10pt;">Salt and Pepper to taste </span></div><div class="MsoBodyText"><span style="font-size: 10pt;">Dash Cayenne </span></div><div class="MsoBodyText"><span style="font-size: 10pt;">Dash Chili Powder </span></div><div class="MsoBodyText"><span style="font-size: 10pt;">1 Tbsp Cumin </span></div><div class="MsoBodyText"><span style="font-size: 10pt;">1 Can diced tomatoes </span></div><div class="MsoBodyText"><span style="font-size: 10pt;">1 Can whole corn kernels, drained and rinsed </span></div><div class="MsoBodyText"><span style="font-size: 10pt;">1 Can Black Beans, drained and rinsed </span></div><div class="MsoBodyText"><span style="font-size: 10pt;">3 Cups Stock </span></div><div class="MsoBodyText"><span style="font-size: 10pt;">2 Cups Water </span></div><div class="MsoBodyText"><span style="font-size: 10pt;"> </span></div><div class="MsoBodyText"><b><span style="font-size: 10pt;">The Soup: </span></b><span style="font-size: 10pt;">Season the two chicken breasts with salt, pepper and chili powder to taste. Add oil to pan and heat to medium. Cook the chicken on one side for about 4-5 minutes until browned. Turn and cook a few more minutes until brown. Add about one cup of stock. The chicken should not be submerged in the liquid all the way so adjust the portion accordingly for your pan. Cover and simmer for about 10-15 minutes. When the chicken is cooked all the way through and pulls apart easily, remove it from the pan, shred it with two forks, and return it to the pan, uncovered. When the liquid is evaporated, remove from heat and set aside. </span></div><div class="MsoBodyText"><span style="font-size: 10pt;"> </span></div><div class="MsoBodyText"><span style="font-size: 10pt;">To a large soup pot on medium heat, add oil, garlic, onion, celery, and carrot. Season with salt and pepper to taste. Cook for a few minutes. Add the red pepper, cumin, cayenne and chili powder. Cook a few minutes more. Next, add the diced tomatoes, corn, black beans, stock and water, then mix in the shredded chicken. Cover the soup and bring it to a simmer for about 15 minutes, stirring occasionally. </span></div><br />
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<span style="font-size: 10pt;"> </span><i><span style="font-size: 10pt;">The “In the Sellwood Kitchen” cast and crew can be contacted at: <a href="mailto:erinandmike@sellwoodkitchen.com">erinandmike@sellwoodkitchen.com</a></span></i><a href="mailto:erinandmike@sellwoodkitchen.com"><span style="font-size: 10pt;"></span></a>The O'Shaughnessyshttp://www.blogger.com/profile/05533721125071292386noreply@blogger.com117tag:blogger.com,1999:blog-6272360839935420096.post-54072938716305436682010-11-22T10:56:00.000-08:002010-11-22T10:56:23.851-08:0042.0 The Subject is Bananas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgBxn6uFmM5X1EaTlZrmj7kfEIEHy833X1qozMk4B3gUMbhhP8Jux34o6a4l_eRWc8d6b_vfph2DQimzLRJ7OWwudoConO0I-e4N83UF-qFfoIuO5InnCYKyk6sTNfRLZt7fenY-GOn7dQ/s1600/ITSK+42.0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgBxn6uFmM5X1EaTlZrmj7kfEIEHy833X1qozMk4B3gUMbhhP8Jux34o6a4l_eRWc8d6b_vfph2DQimzLRJ7OWwudoConO0I-e4N83UF-qFfoIuO5InnCYKyk6sTNfRLZt7fenY-GOn7dQ/s400/ITSK+42.0.jpg" width="400" /></a></div><br />
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</style> <![endif]--> <div class="MsoBodyText"><i><span style="font-size: 10pt;">Starring Erin & Mike</span></i></div><div class="MsoBodyText"><i><span style="font-size: 10pt;">Filmed on Location in Beautiful Downtown Sellwood</span></i></div><div class="MsoBodyText"><i><span style="font-size: 10pt;">Suggested Reading List: Everything by Richard Meltzer</span></i></div><div class="MsoBodyText"><br />
</div><div class="MsoBodyText"><i><span style="font-size: 10pt;">“One banana, two banana, three banana, four”</span></i></div><br />
<span style="font-size: 10pt;">There’s a war. Or two. Or three. Sometimes here, sometimes there. The election’s over. New folks in office. The leaves are down, gathering at the sewers like wet cereal. There’s a new “Law & Order” franchise. And Simon MacCorkindale is dead, while Mario Lopez has a new daughter.</span><br />
<br />
<span style="font-size: 10pt;">Things change.</span><br />
<br />
<span style="font-size: 10pt;">But one thing stays the same: There’s a banana rotting in a bowl on top of my microwave.</span><br />
<br />
<span style="font-size: 10pt;">“Hey, BANANAS!” I exclaimed at the Safeway. “Are you going to eat them,” asked Erin, knowingly. “Yeah, definitely,” I asserted, “I need to maintain my potassium.”</span><br />
<br />
<span style="font-size: 10pt;">Things weren’t always bananas with me. Historically, by which I mean pre-Erin, my relationship with bananas had been, oh, I don’t know, cordial (curiously, the same cannot be said for cherries). My first taste of banana I’ll assume was spooned from a Gerber Baby Food jar. (Was it even banana or merely essence of?) My first CONSCIOUS banana (Cavendish variety) was sliced (knife to thumb) into a bowl of cornflakes, a shuffle of sugar coating the slices.</span><br />
<br />
<span style="font-size: 10pt;">And we progressed no further, banana & I. On rare (and dread) no-snacks-in-the-house occasions, I’d eat A WHOLE BANANA. Beyond that, we really never got to know each other. Banana split? No thank you. Banana-flavored gum? I’d rather not.</span><br />
<br />
<span style="font-size: 10pt;">In a non-food, banana-as-icon way, I was a much bigger fan. Woody Allen’s “Bananas” is a favorite film. And I never missed “The Banana Splits” after school (I even met Bingo the monkey at Kings Dominion in the late 70s). And what about Andy Warhol’s cover for the Velvet Underground’s debut album!<a href="http://intothemusic.ca/images/sized/images/covers/velvet_underground__nico-banana-500x500.jpg"> (Peel it & see!)</a></span><br />
<br />
<span style="font-size: 10pt;">Things change. Thanks to Erin, I’m a banana convert.</span><br />
<br />
<span style="font-size: 10pt;">You ever have a BAD banana? If you did, it’s your own fault. If a banana looks good, it’s good. If it looks lousy, it’s lousy. BUT…that just means don’t peel it & eat it cuz it’s mushy &dark. Don’t drop it in the trash, index and thumb delicately pinching the stem, hoping the fruit doesn’t slip from its peel. Almost there. Why are you so far from the kitchen anyway? Were you eating it in the garage? Anyway, MAKE A LEFT TURN TO THE FREEZER. Put it in there! Why? Cuz old bananas (I don’t mean really rotten & moldy ones, though) make the BEST breads &cakes! That’s banana bread! Which is kind of like a cake. Like a pound cake really. Let’s call it a loaf. Banana bread is the free spirit of baked goods. Is it a dessert? Yes. What about for breakfast? Yes, too! I’ll eat it anytime I want.</span><br />
<br />
<span style="font-size: 10pt;">NOT NECESSARILY ACCURATE NUTRITIONAL INFO DEPT: I think, and you might want to look it up, banana bread contains a full daily serving of fruits & vegetables and grains. Throw in a handful of chocolate chips, and there’s yr dairy. Then, I don’t know, a hard-boiled egg or a corn dog to fulfill yr meat & protein needs.</span><br />
<br />
<span style="font-size: 10pt;">All thanks to the banana you were too lazy to eat last week.</span><br />
<span style="font-size: 10pt;"></span><br />
<br />
<i><span style="font-size: 10pt;">Erin’s intro: Mike here. So where’s the recipe? Erin doesn’t have one. She gets her banana bread recipe from good old Betty Crocker. You probably have the cookbook in your house. Even if you’re sure you don’t, take another peek. See! Look at that! You DO have it. So just follow that recipe. Then throw in a handful of chocolate chip for that ITSK touch! </span></i><br />
<br />
<i><span style="font-size: 10pt;">The “In the Sellwood Kitchen” cast and crew can be contacted at: <a href="mailto:erinandmike@sellwoodkitchen.com">erinandmike@sellwoodkitchen.com </a></span></i><span style="font-size: 10pt;"></span>The O'Shaughnessyshttp://www.blogger.com/profile/05533721125071292386noreply@blogger.com53tag:blogger.com,1999:blog-6272360839935420096.post-44719871323297556152010-10-31T11:21:00.000-07:002010-10-31T11:21:01.729-07:0041.0 Squash & Mugs & Rock & Roll<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTvpsBO-FrifZ7LKima1rxfUBr2olqGW0LLvqjpxnXnNY6SNtStFB-KYtXhXyo0HRMFpUhwZqBvM6HpznYBelECuJS2AcZu2alQdJ60SUhG-oRHjY4qkl1mqkcLHGQ5Wk6HSwCVCT0V5Df/s1600/ITSK+41.0.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTvpsBO-FrifZ7LKima1rxfUBr2olqGW0LLvqjpxnXnNY6SNtStFB-KYtXhXyo0HRMFpUhwZqBvM6HpznYBelECuJS2AcZu2alQdJ60SUhG-oRHjY4qkl1mqkcLHGQ5Wk6HSwCVCT0V5Df/s400/ITSK+41.0.JPG" width="400" /></a></div><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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</div><div class="MsoBodyText"><i><span style="font-size: 10pt;">Starring Erin & Mike and Adam & Josh</span></i></div><div class="MsoBodyText"><i><span style="font-size: 10pt;">Filmed on Location in Beautiful Downtown Sellwood</span></i></div><div class="MsoBodyText"><i><span style="font-size: 10pt;">Special Guests: The Sleeping Brothers</span></i></div><div class="MsoBodyText"><br />
</div><div class="MsoBodyText"><i><span style="font-size: 10pt;">“These teeth are here to eat you”</span></i></div><br />
<span style="font-size: 10pt;">“Half-pot” my brothers call me. When they started coming over for band practice, I’d only have a half pot of coffee on. Erin and I don’t drink enough to make a full pot each time we brew. And I’m not a fan of reheated coffee. But I get it now – full pot for Jim and Pete. Jeez. Then off to the Listening Room, the room in which we rock.</span><br />
<br />
<span style="font-size: 10pt;">A small room, reminiscent of all the cramped home recording studios Jim and I have had over the last 25 years. Early on, Jim dubbed these rooms “Little Ease”, after the dungeon cell Camus made famous in <i>The Fall:</i> “not high enough to stand up in, nor wide enough to lie down in.” Yeah, that describes our current studio to a T. Speaking of tea, let’s get back to the coffee. Hot coffee in a warm, cramped room – that’s rock and roll! Jim’s on guitar, I’m on bass, and Pete (who pretty much just started playing a couple of months ago) plays drums. Good thing we’re close – it’s an unavoidably intimate setting.</span><br />
<br />
<span style="font-size: 10pt;">The brothers and I don’t care much for sports, don’t play cards, and don’t go out drinking anymore. So it’s either Wii Bowling or rocking out for us. Jim and I draw from a catalog whose contents stretch back to the mid-80s when we started writing songs in high school. Yeah, with a few other friends, we’ve been dwelling in our own musical universe since the Reagan era.</span><br />
<br />
<span style="font-size: 10pt;">Erin digs the rock and roll and encourages us three old men to make noise! So we do. And as we do, she makes her own music in the Sellwood Kitchen, the delicates notes of which fill the Listening Room just as we’re winding down our practice. As the last note rings out, I usher those two boys out, toot sweet, and dance to the kitchen for my personal after-party dinner!</span><br />
<br />
<span style="font-size: 10pt;"><span> </span>Squash roasts in the oven, sparkling like the wings of the brown sugar fairy. (Boy, I better drink some water – I’m starting to sound like Syd Barrett.) And Erin’s boiling water for something called “quinoa”. No, you’re pronouncing it wrong. It’s: keen-wah. There, now you won’t sound like an idiot asking for it at New Seasons. What’s quinoa? A species of goosefoot. But it does not come from a goose’s foot (another thing to avoid asking at a farmer’s market)! It’s a grain, or rather “grain-like.” Ok, that’s not helping. Let me give you a layman’s explanation: It’s kind of like a smaller couscous. And if you don’t know what couscous is by now, you’re in the wrong town, buddy. I like it, and I’m a fussy eater (what George Carlin would further define as a “big pain in the ass”). Erin’s made a stuffing of sorts with it. With that and the squash, I’m starting to drool for Thanksgiving!</span><br />
<br />
<span style="font-size: 10pt;">Ah, Thanksgiving! It reminds me of Edmond’s “Drums Along the Mohawk” which makes me think of the drums along the Willamette: Pete pounding away on the bass drum and snare; Jim’s guitar solos piercing the sound barrier like electric arrows; my bass line rolling like the hills that race the river.</span><br />
<br />
<span style="font-size: 10pt;">Ah, we write our own romances because we can. That’s the benefit of art. As for delicious & healthy dinners? Well, that’s the benefit of love. </span><br />
<br />
<i><span style="font-size: 10pt;">Erin’s intro: </span></i><br />
<br />
<span class="yshortcuts"><i><span style="font-size: 10pt;">This dish is a double whammy! Actually it’s not a main dish, it’s a side dish. Two side dishes. Isn’t that what the holidays are all about? A ridiculous amount of side dishes? Alright, that’s probably not true, but think about it. I mean, right? SO many side dishes! What’s up with that, America? Well, at least the two we’ve brought you this month are somewhat healthy. And here’s a surprise, they’re both gluten-free!</span></i></span><br />
<span class="yshortcuts"><i><span style="font-size: 10pt;">Roasted Acorn Squash:</span></i></span><br />
<br />
<span class="yshortcuts"><i><span style="font-size: 10pt;">2 Acorn Squash, halved and seeds removed</span></i></span><br />
<span class="yshortcuts"><i><span style="font-size: 10pt;">4 Tbsp Butter</span></i></span><br />
<span class="yshortcuts"><i><span style="font-size: 10pt;">2 tsp Nutmeg</span></i></span><br />
<span class="yshortcuts"><i><span style="font-size: 10pt;">4 tsp Cinnamon</span></i></span><br />
<span class="yshortcuts"><i><span style="font-size: 10pt;">4 Tbsp Brown Sugar</span></i></span><br />
<br />
<span style="font-size: 10pt;">Lay squash cut side up in a large baking dish. Fill the baking dish about ¼” full of water in the bottom. Sprinkle each squash half with ½ tsp nutmeg, 1 tsp cinnamon, 1 Tbsp brown sugar, and top with 1 Tbsp butter. Roast squash at 350 degrees for 45 minutes to 1 hour, or until cooked through.</span><br />
<br />
<i><span style="font-size: 10pt;">Stuff:</span></i><br />
<br />
<span style="font-size: 10pt;">2 small gala apples, diced</span><br />
<span style="font-size: 10pt;">2 sticks celery, diced</span><br />
<span style="font-size: 10pt;">1 medium white onion, diced</span><br />
<span style="font-size: 10pt;">1 medium zucchini, diced</span><br />
<span style="font-size: 10pt;">1 cup quinoa</span><br />
<span style="font-size: 10pt;">2 cups broth</span><br />
<span style="font-size: 10pt;">Salt and pepper</span><br />
<span style="font-size: 10pt;">1 tsp Nutmeg</span><br />
<span style="font-size: 10pt;">1 tsp Allspice</span><br />
<span style="font-size: 10pt;">2 Tbsp Olive Oil.</span><br />
<br />
<span style="font-size: 10pt;">Heat a pan over medium, add about 2 tablespoons olive oil, and sprinkle about 1 teaspoon each of nutmeg and allspice. Stir and cook about 30 seconds. Add the diced celery and onion to the pan, cook about 5 minutes, stirring regularly. Add the apples and zucchini to the mixture, stir and cook about 5 minutes more.</span><br />
<span style="font-size: 10pt;">Meanwhile, in a medium stock pot, place the broth and quinoa, bring to a boil, and then reduce to a simmer. Simmer on medium-low for about 20 minutes, or until all of the broth is absorbed. </span><br />
<span style="font-size: 10pt;">When quinoa and veggies are done, mix them together and season with salt and pepper to taste.</span><br />
<span style="font-size: 10pt;"> </span><br />
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<span style="font-size: 10pt;"> </span><i><span style="font-size: 10pt;">The “In the Sellwood Kitchen” cast and crew can be contacted at: <a href="mailto:erinandmike@sellwoodkitchen.com">erinandmike@sellwoodkitchen.com</a> </span></i><span style="font-size: 10pt;"></span>The O'Shaughnessyshttp://www.blogger.com/profile/05533721125071292386noreply@blogger.com54tag:blogger.com,1999:blog-6272360839935420096.post-81602359869117356592010-10-03T17:57:00.000-07:002010-10-03T17:57:57.105-07:0040.0 The Rise of Fall<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwMg4UhbelQC_fkDugXgZqb-eHg98E2pWhstrYvgAEKi6hQRk0Cr3lJkHVxXIR1w_ogoKe64cdYYCI4Bx8h2_6aUT7GFVbtHpX5oa9RJui9srsiJdzUrZevb5G3sHWi214vA07pqZMbe95/s1600/ITSK+40.0.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwMg4UhbelQC_fkDugXgZqb-eHg98E2pWhstrYvgAEKi6hQRk0Cr3lJkHVxXIR1w_ogoKe64cdYYCI4Bx8h2_6aUT7GFVbtHpX5oa9RJui9srsiJdzUrZevb5G3sHWi214vA07pqZMbe95/s400/ITSK+40.0.JPG" width="400" /></a></div><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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</div><div class="MsoBodyText"><i><span style="font-size: small;"><span>Starring Erin & Mike and Adam & Josh</span></span></i></div><div class="MsoBodyText"><i><span style="font-size: small;"><span>Filmed on Location in Beautiful Downtown Sellwood</span></span></i></div><div class="MsoBodyText"><i><span style="font-size: small;"><span>Suggested Reading List: </span></span></i><span style="font-size: small;"><span>Ultramarine</span></span><i><span style="font-size: small;"><span> by Raymond Carver</span></span></i></div><div class="MsoBodyText"><br />
</div><div class="MsoBodyText"><span style="font-size: small;"><i><span>“Lord, it’s almost fall”</span></i></span></div><br />
<span style="font-size: small;"><span>It’s the autumn nights I remember most. Dark evenings growing colder; amber living rooms flickering in the candle light. Low shadows dance out of time to the spinning disks. We sink into the couch, breathing in the late dinner. The orangey comfort of summer’s wiser child.</span></span><br />
<br />
<span style="font-size: small;"><span>The summer ends tomorrow, though the leaves around town have heralded this days for weeks. I kicked through paper puddles on 13<sup>th</sup>, cowed beneath the threatening clouds, stalking the shrinking sun. I drink coffee later in the day. I glance at the spines of the Christmas albums, whispering “patience” while reaching for a country selection.</span></span><br />
<br />
<span style="font-size: small;"><span>I don’t necessarily categorize or listen to music seasonally. I unsleeve country, pop, rock, jazz, etc. whenever that desire calls, but I do prefer certain music in certain weather. I grew up with the record player (and 8-track) on. Contemporary pop and country filled the house in my younger years: John Denver; the Carpenters; Peter, Paul & Mary; the Brothers Four; Barry Manilow; the Statler Brothers. </span></span><br />
<br />
<span style="font-size: small;"><span>Those same sounds followed me over to the TV, with shows like “The Captain & Tennille” and “Donny & Marie” and other variety shows of that heyday. I watched them all. Perhaps that’s why, after hours of the Flaming Lips, Tom Waits, <a href="http://circusdevils.com/">Circus Devils,</a> I always return to the softer sounds of the youth, and why I still tune in every Sunday for the <a href="http://www.premiereradio.com/shows/view/at40_70s.html">“Casey Kasem’s American Top 40 – The 70’s.”</a> It’s the effortless comfort my soul needs while my mind wrestles with the 21<sup>st</sup> century.</span></span><br />
<br />
<span style="font-size: small;"><span>I love a brisk fall walk (what else besides fall and iced tea are brisk?) through the streets of Sellwood in the dimming evening. The shop lights glowing; the silver sky sowing around the moon. My hunger growing from the walk.</span></span><br />
<br />
<span style="font-size: small;"><span>And we warm up in the house, in our Sellwood kitchen, warmer with friends. Holiday pumpkin scented oil mingling with supper’s ingredients. Suddenly everything that was summer-centric turns autumnal. The bookshelves, the credenza, the mantle blush an amber hue through their skin.</span></span><br />
<br />
<span style="font-size: small;"><span>Josh & Adam are scrolling through their phones and laughing with Erin in the kitchen. I’m in the living room putting on side two of Barbara Mandrell’s <i>The Midnight Oil.</i></span></span><br />
<br />
<span style="font-size: small;"><span>And I remember why! <a href="http://sharetv.org/shows/barbara_mandrell_and_the_mandrell_sisters">“Barbara Mandrell & the Mandrell Sisters!”</a> It ran on NBC from 1980-82. That was my Saturday night 30 autumns ago. </span></span><br />
<br />
<span style="font-size: small;"><span> </span></span><br />
<span style="font-size: small;"><span class="yshortcuts"><b><span>Sweet and Sour Chicken:</span></b></span></span><br />
<br />
<span style="font-size: small;"><span class="yshortcuts"><i><span>4 Boneless Skinless Chicken Breasts</span></i></span></span><br />
<span style="font-size: small;"><span class="yshortcuts"><i><span>Salt and Pepper</span></i></span></span><br />
<span style="font-size: small;"><span class="yshortcuts"><i><span>Rice Flour (or regular flour)</span></i></span></span><br />
<span style="font-size: small;"><span class="yshortcuts"><i><span>Oil for frying</span></i></span></span><br />
<span style="font-size: small;"><span class="yshortcuts"><i><span>1 Green Pepper, diced</span></i></span></span><br />
<span style="font-size: small;"><span class="yshortcuts"><i><span>1 white onion, diced</span></i></span></span><br />
<span style="font-size: small;"><span class="yshortcuts"><i><span>Sesame Seeds</span></i></span></span><br />
<br />
<span style="font-size: small;"><span class="yshortcuts"><b><span>The Sauce:</span></b></span></span><br />
<span style="font-size: small;"><span class="yshortcuts"><i><span>¼ Cup Brown Sugar</span></i></span></span><br />
<span style="font-size: small;"><span class="yshortcuts"><i><span>1 Tbs Soy Sauce</span></i></span></span><br />
<span style="font-size: small;"><span class="yshortcuts"><i><span>1/3 Cup Rice Wine Vinegar</span></i></span></span><br />
<span style="font-size: small;"><span class="yshortcuts"><i><span>1 Tbs Ketchup</span></i></span></span><br />
<span style="font-size: small;"><span class="yshortcuts"><i><span>2 Tbs cornstarch dissolved in 4 Tbs water</span></i></span></span><br />
<br />
<span style="font-size: small;"><span>Bring oil to medium heat in non stick pan. <span class="yshortcuts">Season chicken with salt and pepper, and cut into 1-2 inch pieces. Dredge all chicken in flour so it is evenly coated. Place chicken in hot oil in a single layer. Do not crowd the pan. Cook chicken pieces on all sides until golden brown and cooked through. Set aside to drain on paper towel lined plate. In the same pan, sauté the red pepper and onion in oil, season with salt and pepper. While the veggies are sautéing, make the sauce. In a small saucepan, combine all ingredients except the cornstarch and water. Bring to a simmer and let cook for a few minutes to thicken, stirring constantly. At this point you can add the cornstarch mixture if it isn’t thickening enough. When the veggies are done, return the chicken to the pan and toss everything together with the sauce. Sprinkle with sesame seeds and serve over rice. (Serves 4.)</span></span></span><br />
<br />
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</style> <![endif]--> <span style="font-size: small;"><i><span>The “In the Sellwood Kitchen” cast and crew can be contacted at: <a href="mailto:erinandmike@sellwoodkitchen.com">erinandmike@sellwoodkitchen.com</a> </span></i><span></span></span><br />
<span style="font-size: small;"><i><span style="font-family: "Calibri","sans-serif"; line-height: 115%;"></span></i></span>The O'Shaughnessyshttp://www.blogger.com/profile/05533721125071292386noreply@blogger.com15tag:blogger.com,1999:blog-6272360839935420096.post-89428120530888021252010-09-05T10:27:00.000-07:002010-09-05T10:30:29.018-07:0039.0 Wrap Music<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLMDDMP-fBTX4xgRnw7r2WHou0zTrIsg75kuZFz0siUnOy-cSRpSuNVlWF6qNAeP-aO0ERVqqkVZU5byG-Iwn9ThyphenhyphenESR1NP21dj0Jakc8a-EXdfpfRzObOxtAdCraiiFglOy0ewaxdUKl9/s1600/ITSK+39.0.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLMDDMP-fBTX4xgRnw7r2WHou0zTrIsg75kuZFz0siUnOy-cSRpSuNVlWF6qNAeP-aO0ERVqqkVZU5byG-Iwn9ThyphenhyphenESR1NP21dj0Jakc8a-EXdfpfRzObOxtAdCraiiFglOy0ewaxdUKl9/s400/ITSK+39.0.JPG" width="400" /></a></div><span style="font-size: small;"><i>Starring Erin & Mike</i></span><br />
<span style="font-size: small;"><i>Filmed on Location in Beautiful Downtown Sellwood</i></span><br />
<span style="font-size: small;"><i>Soundtrack: </i>“Rock Box”<i> by </i>Run DMC</span><br />
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<i>“Witty as can be and not for sale”</i><br />
<br />
Back in my day, rap was the sound of <a href="http://stylewars.com/">hip-hop,</a> which was the culture whose other two primary forces were b-boying (breaking) and graffiti (tagging). Expanding deeper, rap was DJ’ing and MC’ing. I’ve been a fan of hip-hop since the early ‘80s, when Run DMC exploded on the scene. Even earlier, I’d roller-skated around the rink to “Rapper’s Delight.” In a high school music class, our teacher played us Kurtis Blow’s “8 Million Stories.” Although these artists were early builders of rap music, the architects of years earlier would remain in relative obscurity until hip-hop became a cultural movement with a history that could now be taught. Kool Herc, Love Bug Starski, Sha-Rock, Busy Bee…<br />
<br />
So what does this have to do with the September recipe (although I imagine that line of questioning has long since been abandoned)? Erin’s created a wrap! There you go. This episode is brought to you by homonyms.<br />
<br />
So, how’s your summer been? Not too hot? By which I mean in the literal, non-colloquial sense. I’ve always been proud that I can both spell and pronounce that word correctly: Colloquial. Also, it always reminds me of <a href="http://www.topuertorico.org/coqui.shtml">“El Coqui, the Singing Frog of Puerto Rico.”</a> I used to have an “El Coqui” t-shirt my father had brought back from a business trip. Even with the infinitely-lengthy tendrils of the internets I can locate nary a .jpg or .gif of that shirt. Some things truly are lost to the ages (or were).<br />
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I’ve been off this week (whaddya mean this week?) which has been a pleasure. Work. Ugh. Something doesn’t seem right about it. It’s like playing <a href="http://www.youtube.com/watch?v=WH70T721uV0">The Game of Life</a> (Milton Bradley) without any instructions, on a grander scale. On a narrow relatively interesting note, I did indeed used to play that board game without instructions. My friend Harry "Do I like cheese? You bet yer little Pecorino!" Carbohydrate and I turned it into a role-playing game by virtue of continuing each session with the jobs, money, wives and children we’d acquired from the our last game. Our wives were always celebrities. If Harry picked Meg Ryan as a wife, I’d be sure to choose Melanie Griffith when I had the chance, and barter her for Megsy. This was the 80s when those two were commodities not oddities.<br />
<br />
I spend a lot of time daydreaming in hues of nostalgia. And that’s my own darn business! Especially when I’m on vacation! You know, I don’t remember ever eating wraps back then (and let’s frame this parcel of memory as 1984-1987). We just ate sandwiches. All the time. And why not? What’s better than a sandwich? Bread, cold cuts, mayo – it’s glorious! And you can eat it while walking. My favorite sandwich? That’s a toughie. I’d say a chicken cutlet sandwich on a roll with a slice of American cheese.<br />
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And then I got older and moved to the west.<br />
<br />
What can I say about this wrap Erin’s made? Only that in a million years I’d never thought I’d eat and enjoy such a thing (harkening back to my younger self). There’s not even any meat in it! And the filling’s so delicious that, sans wrap, it’s delightful gluten-free fare!<br />
<br />
On a non-rap/wrap note, the cast of “In the Sellwood Kitchen” will be participating in the <a href="http://mw2010.kintera.org/faf/search/searchTeamPart.asp?ievent=334117&lis=1&kntae334117=DDFB8A0B4EE249DBBA8B2BD9A4AB830E&supId=0&team=3798068&cj=Y">Alzheimer’s Association Memory Walk</a> starting at Pioneer Courthouse Square on September 26 from 9:00am – 12:00pm. I promise not to rap but will not rule out b-boying.<br />
<br />
<br />
<i>Erin’s Intro: This is a vegetarian meal. Yeah, no chicken this time! Don’t worry, it’s still full of protein, super fresh, and easy to make. Lately I’ve been obsessed with spinach wraps from New Season’s. They’re not those green ones you get at the regular store, you can actually see the spinach, and they are delicious. This recipe is easy to take for lunches if you pack the mix, the dressing, and the wrap separately. When you get to work, toss the mix with the dressing and wrap it up fresh. I prefer to only dress the salad I’m going to eat at the time, so it doesn’t get soggy. </i><br />
<br />
<b>Two Bean or not Two Bean</b><br />
<br />
<i>The Mix: </i><br />
Toss the following ingredients in a large bowl:<br />
1 can garbanzo beans, drained and rinsed<br />
1 can black beans, drained and rinsed<br />
½ package frozen corn, rinsed and thawed<br />
1 pint cherry tomatoes, halved (combination of red, yellow and orange if available)<br />
½ red onion, diced<br />
½ cup cilantro, roughly chopped<br />
Kosher salt to taste<br />
Dash of Allee (optional)<br />
<br />
<i>The Dressing:</i><br />
In a salad dressing container, or a jar with a lid, combine the following ingredients, shake well:<br />
½ Cup fresh squeezed lemon juice<br />
¼ cup mayonnaise or veganaise<br />
1 Tbs extra virgin olive oil<br />
½ tsp black pepper<i> </i><br />
<br />
<i>Wrap it up:</i><br />
Lay out one spinach wrap, place one leaf of romaine lettuce in center of wrap. Spoon about 1 cup of the bean mixture over the lettuce. Wrap tightly like a burrito. <br />
<br />
<b>Gluten Free Option:</b> Serve the bean mixture over a bed of romaine lettuce and eat as a salad. <br />
<br />
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</style> <i><span style="font-size: 10pt;">The “In the Sellwood Kitchen” cast and crew can be contacted at: <a href="mailto:erinandmike@sellwoodkitchen.com">erinandmike@sellwoodkitchen.com</a></span></i><span style="font-size: 10pt;"><o:p></o:p></span>The O'Shaughnessyshttp://www.blogger.com/profile/05533721125071292386noreply@blogger.com31tag:blogger.com,1999:blog-6272360839935420096.post-67920093829325427302010-08-03T20:44:00.000-07:002010-08-03T20:47:16.626-07:0038.0 The 10 O'Clock Piece<div style="font-family: inherit;"><span style="font-size: small;"></span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDefm-IQopkWy6F4-MtaFJBJYp3o6nUIljwAkBUJX_O9p69Bh722qhxZIbWYiFdtiFkK1oP2OWJTXszq3P7-zdZX28rwhdlhQ4gzSA_g0lr0TQGXte861lkBaf04vpQ4Y1xxkzrelLXDXL/s1600/ITSK+38.0.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDefm-IQopkWy6F4-MtaFJBJYp3o6nUIljwAkBUJX_O9p69Bh722qhxZIbWYiFdtiFkK1oP2OWJTXszq3P7-zdZX28rwhdlhQ4gzSA_g0lr0TQGXte861lkBaf04vpQ4Y1xxkzrelLXDXL/s400/ITSK+38.0.JPG" width="400" /></a></span></div><div style="font-family: inherit;"><meta content="Microsoft Word 12" name="Generator"></meta><meta content="Microsoft Word 12" name="Originator"></meta><link href="file:///C:%5CDOCUME%7E1%5CKathy%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CDOCUME%7E1%5CKathy%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx" rel="themeData"></link><link href="file:///C:%5CDOCUME%7E1%5CKathy%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml" rel="colorSchemeMapping"></link><style>
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</span></div><div class="MsoBodyText" style="font-family: inherit;"><span style="font-size: small;"><i>Starring Erin & Mike & their Wonderful Hongerich Friends<o:p></o:p></i></span></div><div class="MsoBodyText" style="font-family: inherit;"><span style="font-size: small;"><i>Filmed on Location nowhere near Beautiful Downtown Sellwood<o:p></o:p></i></span></div><div class="MsoBodyText" style="font-family: inherit;"><span style="font-size: small;"><i>Dialect: The Pennsylvania Dutch</i><o:p></o:p></span></div><div class="MsoBodyText" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoBodyText" style="font-family: inherit;"><span style="font-size: small;"><i>“Don’t eat yourself so full already – there’s cake back yet!”<o:p></o:p></i></span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">Erin and I bought an $8 bag of books at the Sandy Mountain Festival Book Sale couple Saturdays back. We hauled in, like, 50 lbs of books, not my least favorite of which was a thin, colorful collection of Pennsylvania Dutch expressions. This has nothing to do with the brunch we ate the next day – except here they both are in this month’s ITSK.<o:p></o:p></span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">Sometime in the distant yet visible vicinity of 11:00 of a Sunday morning, <a href="http://inbedwithmattandphil.mypodcast.com/">Matt</a> & Felicia (who are such schmutzers) met at our place, from where we carpooled to Jessica’s on the west side of the Willamette, “way out where the road gets all”. Felicia carefully coddled the Blueberry Buckle on her lap (pronounced “blue-BURRY” as if one’s mouth were full of them). The cake smelled wonderful good.<o:p></o:p></span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">Since I don’t involve myself in any of the cooking, my one job is to record the mealtime proceedings. Although I did bring my pocket-sized notebook to jot down observations (indeed, Matt asked me as I wrote notes in there, “Do you write thoughts in there?”), I failed miserably this time around. So, I’ll improvise, and rely on the gimmick of “ferhoodled English” for a fair piece.<o:p></o:p></span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">Regardless, there was a brunch, a grand brunch, which would’ve made for a grand breakfast if, collectively, weren’t the types that “doppled” around so much in the mornings. Jessica and Erin served us Fancy Egg Sandwiches! That’s not what we’re calling them (I haven’t found out what we’re calling them yet), but that’s what they were! And they served us the makings – it was a put-it-together yourself affair. Delicious fresh breads, tenderly scrambled eggs (yes, you can), a flavored cream cheese, tomatoes, sprouts! And coffee! Hot or iced!<o:p></o:p></span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">But Felicia had a piece of her Blueberry Buckle cake first. “I’m gonna have to loosen up my blueberry buckle,” said she. Or maybe it was Matt. Or me. The notes aren’t clear.<o:p></o:p></span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">Michael (not me, I’m Mike) was on his, I don’t know, eighth sandwich as I was fressin’ my first. “Why do you make so sei-ish (piggish) when you eat – you can’t be that hongerich (hungry)!” But he was. Thank god! Because I do recall there being an awful lot of food.<o:p></o:p></span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">I don’t remember much talking during the eating, but there was plenty afterwards.<o:p></o:p></span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">“Come now, Matthew,” I said, “We make the dishes away and then we set ourselves down and talk awhile.” There was much chatter about the General Mills monster cereals (you know, Frankenberry and Count Chocula – not to mention the rarer werewolf variety, the name of which the three fellas in the room (Matt, Michael and I) rushed to our smart phones for confirmation. The womenfolk were discussing the topic of <a href="http://en.wikipedia.org/wiki/Live_action_role-playing_game">“larpers”.</a><o:p></o:p></span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">Although I could google the definition of larpers on my phone, I’d rather not. What’s important is my reference to a gathering of these individuals as a “Larper’s Bazaar”… Well, Jessica and I thought it funny. And if George Will was there, he too might have squeezed out a tight chuckle from his <a href="http://t1.gstatic.com/images?q=tbn:-b8tGP5nItcJFM:http://www.michaelberube.com/images/uploads/George_Will.jpg&t=1">bowtied throat.</a><o:p></o:p></span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">What does this have to do with egg sandwiches and the Pennsylvania Dutch? Nothing. You hongerich? Then get on to the recipe! As fer me, I’ve et myself done already.<o:p></o:p></span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"><i>Erin’s Intro: It was me! I’m the one who said I had to loosen by blueberry buckle (or rather, loosen up my pants via my buttons, since buttons are either done, or not). Mike is right, sometimes his notes are unclear, especially when in reference to something witnessed on a trip to Disneyland - This argument has been going on for almost two years, that’s how stubborn I am, no matter WHAT the notes say!<o:p></o:p></i></span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"><i>Anyway, I’d been dreaming of a breakfast sandwich ever since I used leftover sprouts on a bagel with some avocado, and thought “YES, More of this!” So, since brunch was coming up and we planned to equally contribute menu items, the “build your own sam-danwich” was born. Much like our “make your own stinkin’ pizza”, or whatever it was called, this was a fun, laid back take on brunch. Us, laid back? That’s an understatement. <o:p></o:p></i></span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"><span class="yshortcuts"><b>Build Your Own Sam-Danwich<o:p></o:p></b></span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"><span class="yshortcuts">The Fixin’s:<o:p></o:p></span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span class="yshortcuts">Choices of fresh bakery breads (Sourdough, Wheat, etc.)<o:p></o:p></span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span class="yshortcuts">Cream Cheese<o:p></o:p></span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span class="yshortcuts">Basil Cream Cheese<o:p></o:p></span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span class="yshortcuts">Tomato Slices<o:p></o:p></span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span class="yshortcuts">Red Onion<o:p></o:p></span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span class="yshortcuts">Sliced Avocado<o:p></o:p></span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span class="yshortcuts">Crispy Bacon<o:p></o:p></span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span class="yshortcuts">Sprouts<o:p></o:p></span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span class="yshortcuts">Scrambled Eggs cut into bread sized servings<o:p></o:p></span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"><span class="yshortcuts">Build it: <o:p></o:p></span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span class="yshortcuts">This one is up to you depending on your personal taste. Mine consisted of the following: Sourdough bread, toasted with basil cream cheese, egg, sprouts, avocado, tomato, red onion, bacon, topped with second slice of cheese slathered sourdough. Follow up with a nice iced coffee and a slice of blueBURRY buckle!<o:p></o:p></span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">(Samples of Pennsylvania Dutch from <i>Ferhoodled English</i> © 1964 Conestoga Crafts, Gettysburg, Pa.)<o:p></o:p></span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
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</style> <span style="font-size: small;"><i>The “In the Sellwood Kitchen” cast and crew can be contacted at: <a href="mailto:erinandmike@sellwoodkitchen.com">erinandmike@sellwoodkitchen.com</a> </i></span><span style="font-size: small;"><o:p></o:p></span></div>The O'Shaughnessyshttp://www.blogger.com/profile/05533721125071292386noreply@blogger.com28tag:blogger.com,1999:blog-6272360839935420096.post-86531623335196212352010-07-05T19:41:00.000-07:002010-07-05T20:12:23.707-07:0037.0 The Four Fs of Summer<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfH8ZdpETkWpyIQfneW4HuciwiDaD-jEYDE-NOqHNBXzAZstaPBf6HTRHpL6qyW7Mej9BzEjpMdbb8QoD-kcxL5WLbNePNznoyxSh7EAmao9tX86NCCHj1R3vwx-06xeY1l8IcHwpr9kaC/s1600/ITSK+37.0.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfH8ZdpETkWpyIQfneW4HuciwiDaD-jEYDE-NOqHNBXzAZstaPBf6HTRHpL6qyW7Mej9BzEjpMdbb8QoD-kcxL5WLbNePNznoyxSh7EAmao9tX86NCCHj1R3vwx-06xeY1l8IcHwpr9kaC/s400/ITSK+37.0.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5490625531362289810" /></a><br /><i><span class="Apple-style-span" style="font-size: small;">Starring Erin & Mike and Adam & Josh<br />Filmed on Location near Beautiful Downtown Sellwood<br />Soundtrack: Stairway to the Stars by Jack Weigand (At the Organ)<br /></span><br />“It seems like years since it's been clear.”<br /></i><br />“There’s a lot of food,” I remark to Obie, who is mewling up a storm around my ankles. I’m sitting under the pergola at Sellwood Kitchen 2 on the fourth day of summer. Early evening, warm but cooling as the breeze swirls from yard to yard in soft gusts in its own version of “Duck, Duck, Goose”. “Here Comes the Sun”, a live version, starts to glisten from the radio. Seriously. I am not supplying this for literary effect. I mean, it was a perfect night.<br /><br />Adam and Erin are preparing the food, Josh is setting the table, and I am as usual sitting, sipping and scribing under the sunset dappled wisteria. I feel like <a href="http://en.wikipedia.org/wiki/James_Beard">James Beard,</a> the only food critic I can ever recall.<br /><br />Our appetizer and main course are hewn from mostly similar ingredients, though the recipes were conjured independently by our cooks. Peppers, mushrooms, onions, corn, zucchini! Those fresh summer garden tastes and colors I’ve been craving since the first day of autumn! The grill is fired up, or gassed up (much as I will be later).<br /><br />Earlier, Erin whipped up some fresh guacamole. To think only a couple of years ago I wouldn’t have dreamed of eating an avocado (it looks like a green rock), but now I rank it among my favorite fruits! And so I practically fill up on chips and guac before the Portobello mushrooms arrive. Yeah, mushrooms – that’s ANOTHER garden item I shunned for ages, thinking all mushrooms tasted like those slimy canned ones you slop over a warm gray flank steak.<br /><br />“I need a little skillet for one pepper and one onion,” Erin queried Adam. These sautéed in the kitchen as the mushrooms grilled delicately outside. The smells wafted into the sitting area where I put on an LP of organ music by Jack Weigand and swiveled in the “chair of contention (and tension)”, the latest treasure Adam discovered at the Bins. Josh isn’t crazy about it. But what it lacks in comfort, it abounds in charm.<br /><br />Indoor cooking completed, we moved outside. It’s very green out here: the leaves, the guacamole, the cat’s eyes, the neighbor’s house, Erin’s shirt, the wine bottle, the bug in the wine bottle… Yikes, there’s a bug in the wine! What’s HE doing in there? (Please insert punch line here.)<br /><br />“Oh, he’s gonna die in there,” I say to no one (as everyone else is working on dinner and here I am still sitting in the sun, contemplating issues philosophical and ethical). “What is Life” by George Harrison starts to glisten from the radio. Seriously. I am not supplying this for literary effect.<br /><br />Suddenly, the food arrives in front of me! The Portobellos are full of onions and peppers and draped in a silky slice of Swiss! Adam’s grilled vegetable and chicken salad is summer incarnate! We eat it leisurely.<br /><br />“Tonight’s meal is brought to you by our wardrobe”, announces Adam, who cashed in a bag of togs at a resale shop.<br /><br />Erin asks, “Remember body suits?” I did; they were all the rage in the early 90s. Josh wasn’t familiar with them. We explain they were sort of like adult onesies.<br /><br />“I’m so glad for a good day,” misspeaks Josh, but we know what he means. “Friends, food and wine,” he continues, “– the 4 Fs of Summer!”<br /><br />“That’s only three, and one’s a ‘w’,” Erin laughs. Then I laugh. Then Adam laughs. Then Josh laughs and the cat laughs. Even the bug laughs his last little laugh. Welcome summer!<br /><br /><br /><i>Erin’s Intro: This Sellwood Kitchen started out like so many others. I had no idea what I was going to make until I got to the store. I was shopping for some inspiration, and I found it. I had no time to communicate with Adam about the plan, but somehow we ended up on the exact same page. Grilled (as if we’d do anything else) ingredients, and southwest flavors. It was almost as though we planned it. I couldn’t resist giant Portobellos, and Adam couldn’t resist grilling absolutely every ingredient in his dish. It turned out to be a great pair. The chicken and veggie salad may even end up at a wedding reception catered by ITSK this summer, who knows!</i><br /><br /><b>Portobellos n’ Stuff</b><br /><br />4 large Portobello tops.<br />1 sweet onion<br />1 red pepper<br />4 slices Swiss cheese<br />Olive oil<br />Salt and pepper<br /><br />Slice the onion and pepper. Heat sauté pan on medium, add oil, toss in peppers and onions, season with salt and pepper. Sauté for about 10 minutes. Set aside. Remove the stem from the mushrooms. Brush with oil, season with salt and pepper. Place mushrooms on BBQ, stem side down, for about 5 minutes. Flip mushrooms, fill with pepper and onion mixture, and top with Swiss cheese. You may want to move them to the top rack on your BBQ at this point, to avoid burning, while the cheese melts. When cheese is melted, serve immediately.<br /><br /><b>Grilled Vegetable & Chicken Salad</b><br /><br />4 Chicken breasts cut into even 3rds, or 8 breast tenders.<br />1 Zucchini cut down the center, then in half.<br />4 Cobs of Corn<br />1 Red Pepper, roasted, skin removed<br />1 Red Onion, diced<br />½ Cup Feta<br />¼ Cup Cilantro, roughly chopped<br />2 Tabs Lime Juice<br />2 tsp Cumin<br />2 Tabs Olive Oil<br />Salt and Pepper<br />BBQ seasoning<br /><br />Place diced red onion, cilantro, and feta in a large bowl, set aside. Season chicken with salt, pepper, oil and grill seasoning. Let rest in refrigerator until ready to cook. Heat BBQ to medium high. Place 4 ears of corn directly on grill, do not remove the husk. Add chicken to grill. When chicken is halfway done, place zucchini, flesh side down, on the grill. Add red pepper to grill, turning to blacken each side. When all ingredients are done, cut corn from the cob; add to bowl with onion mixture. Remove skin from red pepper, dice and add to bowl. Dice zucchini and add to bowl. Cut up chicken into bite sized pieces, and add to bowl. Add lime juice, olive oil, and cumin. Season with salt and pepper. Toss all together. Enjoy!<br /><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2MGCEbuzhX7R2LJpuTX-F_Sht1IRiyVsjLrbed2TkgmwohyVBObam58POPUo5_Q_bo6ZCzuMtcqkIPFS60UmpTY0MV0OThiz4Nv1uT98NjD8La2iw9ot867nGmF0QIEMNTej9Appcwjps/s1600/IMG_6955.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2MGCEbuzhX7R2LJpuTX-F_Sht1IRiyVsjLrbed2TkgmwohyVBObam58POPUo5_Q_bo6ZCzuMtcqkIPFS60UmpTY0MV0OThiz4Nv1uT98NjD8La2iw9ot867nGmF0QIEMNTej9Appcwjps/s400/IMG_6955.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5490622279621535138" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibQgnrQQIQRTe93zF9JyFPoZtKE4WwkADRWOm6lYQDS8xmgl31FuzsIMag6euMnnYm5nZa4rHQDgna-lIYAUdmtwFvKJi-3oEr0x12KNR8SZ24Xc51SWThyphenhyphenNI8ZY1MESoZJTQYKMjpouBR/s1600/IMG_6957.JPG"><img style="display:block; 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margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit8UcNuufuJ_Vw-ctLP6cl63uuM0R3-JnDnOWIP_qXENETAzgS-9NzkApkiu78wRODDStJ77ovQ1yRa6Zae0EiLqVegXbhw1P3pGTn7Z1aQvZIoL3McD_2KLoi02LRMwKGKWXDQV8W5xaj/s400/IMG_7009.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5490621512328753858" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99iwlirl4a8EMI11nNmnvzOQoPEjstHsDx0G0_ODg03nP77EMjZrswFcnJ8npZC9HVKsJMh-cqmx7Fx8291T4RPn22MBRneWdiyX6PmWvtlSgxz5Ygl5vaYl3raCnMOVMjVIyctJ5QpFY/s1600/IMG_7010.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99iwlirl4a8EMI11nNmnvzOQoPEjstHsDx0G0_ODg03nP77EMjZrswFcnJ8npZC9HVKsJMh-cqmx7Fx8291T4RPn22MBRneWdiyX6PmWvtlSgxz5Ygl5vaYl3raCnMOVMjVIyctJ5QpFY/s400/IMG_7010.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5490621500785175410" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvsfWFfk1VUFXq5LqnYgWefvDHjPmpfbBgOJGG96u2_tXOfsU_r-HxxaVzqX0wqRtYXhA1IeuNfCCEwZmu73LrfKIQmLL9_qrnsNDLstnE5KyGQ6MLXvhEHhtT5sStNtT_BtNTsDub0q-z/s1600/IMG_7027.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvsfWFfk1VUFXq5LqnYgWefvDHjPmpfbBgOJGG96u2_tXOfsU_r-HxxaVzqX0wqRtYXhA1IeuNfCCEwZmu73LrfKIQmLL9_qrnsNDLstnE5KyGQ6MLXvhEHhtT5sStNtT_BtNTsDub0q-z/s400/IMG_7027.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5490621494310036722" /></a><i><span class="Apple-style-span" style="font-size: small;">The “In the Sellwood Kitchen” cast and crew can be contacted at: </span><a href="mailto:erinandmike@sellwoodkitchen.com"><span class="Apple-style-span" style="font-size: small;">erinandmike@sellwoodkitchen.com</span></a></i>The O'Shaughnessyshttp://www.blogger.com/profile/05533721125071292386noreply@blogger.com10tag:blogger.com,1999:blog-6272360839935420096.post-54959122795785007482010-05-31T16:09:00.000-07:002010-05-31T16:35:15.258-07:0036.0 The Over-Eager Busboy<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjCARcbtvmYLB9GIP4tuMDa3k3iO9cnM04qR1fOmC7Z7nDwkfOtT2aZEwPULzlkW6xrQze7R_py2-MFwiedRC2SVxyqCy1ebLnbaxZA6xWJY10nbllVp7Pv6mv5-MOCdNuReXHdbgtXTI7/s1600/ITSK+36.0.JPG"><img id="BLOGGER_PHOTO_ID_5477581804042076146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjCARcbtvmYLB9GIP4tuMDa3k3iO9cnM04qR1fOmC7Z7nDwkfOtT2aZEwPULzlkW6xrQze7R_py2-MFwiedRC2SVxyqCy1ebLnbaxZA6xWJY10nbllVp7Pv6mv5-MOCdNuReXHdbgtXTI7/s400/ITSK+36.0.JPG" border="0" /></a><br /><div><span style="font-size:85%;"><em>Starring Erin & Mike<br />Filmed on Location in Beautiful Downtown Sellwood<br />Soundtrack:</em> The Heart of Saturday Night<em> by</em> Tom Waits<br /></span><em><br />“Where the clouds are like headlines on a new front page sky”<br /><br /></em>7:30 in the morning and we’re still in bed. On Friday, even! No, I will not get up – I’ve been ordered to stay home from work. It’s my <a href="http://blog.nj.com/njv_shenemans_sketchpad/2009/03/lucky.gif">furlough</a> day, a popular non-vacation, non-holiday, non-paid weekday utilized by many businesses during our current recession. Streaming it to this 3-day Memorial Day weekend assuages the grief of a thinner paycheck.<br /><br />8:30 in the morning and we’re still in bed. Eventually, we shuffle to the couch, but lounge in our “cozies” (that stage of dress between pajamas and you-look-fine-we’re-only-going-to-the-supermarket attire) until 2:30.<br /><br />No furlough for the rain, though. The sky continues pouring it over the curbs like an over-eager busboy refilling your glass after every sip. We remain indoors. Well, except for a quick jaunt to New Seasons for a chocolate-covered old fashioned. As a cold marble of rain plinkos between my shoulder blades, I remember I could be hunched over my keyboard at the office, futilely engaging a non-responsive FTP site. For that, I could even shrug off fists of hail.<br /><br />Back home, Erin and I wordlessly communicate with our online compatriots. We Facebook (a new verb), Twitter (an old verb, but used in a new way), Wave (see “Twitter”), IM, email, blog, slog, farkle, gazinta… and before you know it, we’re both speaking Yiddish.<br /><br />Note: the protagonist of my debut novel will be named “Farkle Gazinta”.<br /><br />But did we waste the day, with all the social networking? Some will say “Yea!” exuberantly. Others, “no”, with nary a glance askance from their Blackberry. Or Droid. Or <a href="http://www.uxmatters.com/mt/archives/2009/08/images/51_937-Tricorder%20+%20spock.jpg">Tricorder.</a> It’s as if all my Star Trek toys from 1975 were fully operational.<br /><br />Just like you need a good 8 or so hours of sleep to recharge your body’s battery, you need an occasional 3 to 4 day weekend of laziness to recharge your spirit. I subscribe to Ferris Bueller’s dictum of <a href="http://www.posterart.com/ourposters/images/FerrisBuellersDayoff.jpg">“Leisure Rules”.</a><br /><br />As usual, my ITSK deadline hovered like a swarm of <a href="http://web.mac.com/arnold_zwicky/NewYorkerObscenicons.gif">obscenicons</a> in the lowery sky. How fortuitous it fell on my day off! If only my particular “writer’s combination” would unlock my creative side in time! I require a precise trifecta of Inspiration, Articulation and Discipline before I even consider tapping the keys. Of the three, Discipline eludes me most often. Sometimes I write the entire article in my head before I get out of bed in the morning but can’t push myself to the physical third of the job.<br /><br />Ah, you guys are probably hungry by now. Erin depends on her own trifecta for her recipes, I suppose, but she seems to struggle less with her decisions. Like the other night when we hosted a surprise party for a member of her pre-legendary, semi-fictional band Trifecta. We were expecting seven guests in 2 hours and Erin hadn’t decided what to make for dinner! I left the room to powder my nose and when I returned, Boom! Inspiration had struck! Followed quickly by what I filtered as Articulation and the oh-so-elusive Discipline! We were back from the supermarket in 30 minutes, pre-heating the oven and thawing the frozen spinach.<br /><br />I don’t recall the party that well, but Erin’s stuffed chicken lingers in my sense memory like a great novel.<br /><br />I guess if I need to review the surprise party, I could just check my Facebook or Twitter or blog or slog or…<br /><br /><em>Erin’s Intro: I had about 10 minutes to decide what to cook for a large group of people and NO clue what I was going to make. Panic was setting in. Usually I don’t plan what I’m going to do anyways, but this was a whole new level of procrastinating. (An HNL, if you’re in Trifecta). So I’ve got 5 cookbooks out and I’m flipping frantically through trying to find something that will be nice enough for a dinner party, but easy enough to pull together with limited time. And then, Voila! I found this stuffing recipe. It’s pretty brilliant. I used chicken breasts on the bone, but in the future I’ll most likely do it another way, so I’ll explain both.<br /></em></div><br /><div>Chicken Trifecta<br /><br />4 boneless, skinless chicken breasts<br />4 Tbs butter, melted<br />Salt and pepper<br /><br />The filling:<br />3oz Cream Cheese, softened<br />½ Cup grated smoked Gouda<br />½ package frozen spinach, thawed.<br />¼ tsp fresh nutmeg<br /><br />When spinach is thawed, press between two layers of paper towels to remove most of the moisture. Mix all ingredients together. Set aside<br /><br />Option 1: Using a meat tenderizer, hammer out the chicken breasts until they are about ½ inch thick. Divide the cheese mixture into four even amounts. Put ¼ of the cheese mixture onto half of each flattened chicken breast. Fold the other half over the mixture to close it. Place the chicken packages in a greased baking dish. Brush the breasts with melted butter and season with salt and pepper.<br /><br />Bake at 375 degrees for about 45 minutes, or until chicken is cooked through.<br /><br />Option 2: Use chicken half breasts on the bone and stuff the mixture under the layer of skin. Brush with butter and season with salt and pepper. Bake at 400 degrees for 30-45 minutes, until chicken is cooked through.</div><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJVg5fbC64-uQRHkmmIKRtDyJILrb3Dm1cpEFWja8_WNvo2wULUoEz_5EdW3HGLjObSpT1ZmrCbyuE9Gj0wQ1J55ImWm77xyXvZQX_ZTMRpRamlf8K5bnqoQ8-xToX1unK1L25NuIex_En/s1600/IMG_6457.JPG"><img id="BLOGGER_PHOTO_ID_5477576416231756338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJVg5fbC64-uQRHkmmIKRtDyJILrb3Dm1cpEFWja8_WNvo2wULUoEz_5EdW3HGLjObSpT1ZmrCbyuE9Gj0wQ1J55ImWm77xyXvZQX_ZTMRpRamlf8K5bnqoQ8-xToX1unK1L25NuIex_En/s400/IMG_6457.JPG" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih8kdgAg7mKJVnNEUaQ5RUKnxUSDI1qDyN3A1hIFiY9tTtkjTWVYnObp8SZDIFot6Nqz5dPxFhA8J65kB_Y3UFMlPs2SfLhRou7kdpCHa6z24smh3E0hIyyUIXHY9WHfuHVeyIRe7UuBUQ/s1600/IMG_6464.JPG"><img id="BLOGGER_PHOTO_ID_5477576412739244082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih8kdgAg7mKJVnNEUaQ5RUKnxUSDI1qDyN3A1hIFiY9tTtkjTWVYnObp8SZDIFot6Nqz5dPxFhA8J65kB_Y3UFMlPs2SfLhRou7kdpCHa6z24smh3E0hIyyUIXHY9WHfuHVeyIRe7UuBUQ/s400/IMG_6464.JPG" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_PUcsCCx-OGXzeU-7HBLeymA0MTxPBodX9GCDIsbRMMDxocqpZOrEJoVMBeXS_63UvkXr8yVZswEFI0S9vC1Y0hCEY-6KeScdVVGjcdrGrPW-g6NiT3RWsFX3oM2o9cWCLXufqwQMiD2z/s1600/IMG_6469.JPG"><img id="BLOGGER_PHOTO_ID_5477576402391930866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_PUcsCCx-OGXzeU-7HBLeymA0MTxPBodX9GCDIsbRMMDxocqpZOrEJoVMBeXS_63UvkXr8yVZswEFI0S9vC1Y0hCEY-6KeScdVVGjcdrGrPW-g6NiT3RWsFX3oM2o9cWCLXufqwQMiD2z/s400/IMG_6469.JPG" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRC_wvJMz_kZ6Qr5T56BspGBMWUGBwCUO4Adb0McFhj1HwWEho1FwmiqXeg8AIPOstaAL4j6fdEhSXxzw2CEiaRItYgvqvHyGctG6k6zBUIWPlTLSz4W5gKVTDpNk5IPXB_yIv3go1aVXA/s1600/IMG_6515.JPG"><img id="BLOGGER_PHOTO_ID_5477576391297307298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 328px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRC_wvJMz_kZ6Qr5T56BspGBMWUGBwCUO4Adb0McFhj1HwWEho1FwmiqXeg8AIPOstaAL4j6fdEhSXxzw2CEiaRItYgvqvHyGctG6k6zBUIWPlTLSz4W5gKVTDpNk5IPXB_yIv3go1aVXA/s400/IMG_6515.JPG" border="0" /></a><br /><div><em><span style="font-size:85%;">The “In the Sellwood Kitchen” cast and crew can be contacted at: </span></em><a href="mailto:erinandmike@sellwoodkitchen.com"><em><span style="font-size:85%;">erinandmike@sellwoodkitchen.com</span></em></a></div></div></div></div></div>The O'Shaughnessyshttp://www.blogger.com/profile/05533721125071292386noreply@blogger.com33tag:blogger.com,1999:blog-6272360839935420096.post-83173065822318060202010-05-08T16:45:00.000-07:002010-05-08T17:05:09.260-07:0035.0 Prelude to a Fish<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiESuY4DQaCVTAU_Usxrjmco98ymE4-7naC4gqU2evtu5FtZfD-of36szQonzODS2Lqw_qQK6qMTha6YnRKFvVZqIGRWA3vLPtJPozKJ90E_JZO7gNhH0N84yAJmHvpSycPL5k-bu_F2IkT/s1600/ITSK+35.0.JPG"><img id="BLOGGER_PHOTO_ID_5469050841310740610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiESuY4DQaCVTAU_Usxrjmco98ymE4-7naC4gqU2evtu5FtZfD-of36szQonzODS2Lqw_qQK6qMTha6YnRKFvVZqIGRWA3vLPtJPozKJ90E_JZO7gNhH0N84yAJmHvpSycPL5k-bu_F2IkT/s400/ITSK+35.0.JPG" border="0" /></a>
<br />
<br /><span style="font-size:85%;"><em>Starring Erin & Mike and Adam & Josh
<br />Filmed on Location in Beautiful Downtown Sellwood
<br />Soundtrack:</em> Wedding Album</span><em><span style="font-size:85%;"> by Leon & Mary Russell
<br /></span>
<br />“Where do we go from here?”
<br /></em>
<br />Welcome to the 3rd Anniversary of In the Sellwood Kitchen. <a href="http://www.sellwoodkitchen.com/2007/06/10-love-goes-where-my-rosemary-grows.html">Our first article </a>published in the May 2007 issue of The BEE. Remember it? Me neither, so I had to check the scrapbook. Of two things, we can be certain: my writing style has not evolved (it’s been replete with obscure references from the get-go); but Erin has broadened and refined her culinary skills. If I didn’t have the metabolism of a Ruby-throated Hummingbird, I’d weigh as much as <a href="http://en.wikipedia.org/wiki/File:Dromornis_BW.jpg">Stirton's Thunderbird!</a> (Oh, there I go again!)
<br />
<br />Quick! What’s your fave ITSK recipe? I know – how can you choose just one? Mine? Whatever one I’m currently eating (at the moment, a swell whole wheat pasta dish with honkin’ sautéed mushrooms).
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<br />Adam and Josh (who else?) have joined us for tonight’s celebratory meal. Adam asks what we’re listening to. It’s Leon and Mary Russell’s “Wedding Album.” I’d thrown it on the turntable on a whim. Jackpot, I thought to myself. The first album by newly married Leon & Mary Russell served as fitting accompaniment to our long-running stage piece “In the Sellwood Kitchen.” This is our 35th performance.
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<br />The bulk of each article is merely the preface to the recipe. Conveniently, in The BEE, Erin’s introduction and her recipe can be found in a shaded box at the end of the article. The hungrier reader can scan ahead to this point and disregard the appetizer of the article (unless of course the recipe is an appetizer).
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<br />I understand scatological humor is not everyone’s cup of tea, but it’s my teapot! Do you have any idea many much overtime my internal censor logs each month as I compose these articles? Time and a half, he gets! It’s costing me a spiritual [expletive deleted] arm and a leg! I’m considering going back to pre-<a href="http://www.comicartville.com/comicscode.htm">Comics Code Authority </a>days.
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<br />Nobody knows your friends, Josh would say.
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<br />He and Adam are a big reason I have hard time coming up with these family-friendly episodes! Often I’ll start writing the article “live” in the living room whilst the shenanigans progress in the kitchen. Curls of colorful language pass the kitchen’s threshold.
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<br />While they prepare the guacamole, I hear, “Well, honey, put it all in.” Or, concerning the removal of a felled tree from the April windstorm: “The backyard is gigantic.” Or, “Why are there two spoons in the guacamole?”
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<br />Anna Wintour, editor of Vogue said (in this documentary I’m watching as I type), “Fashion’s not about looking back, it’s about looking forward.” I feel the same way about the Kitchen.
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<br />One thing won’t change: good food done good. Scratch that (though it flows better): Great food done better! Like these fish tacos Erin’s prepared for us this evening! These will be Josh’s first fish tacos.
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<br /><em>Erin’s Intro: It is time to bust out the BBQ! And thank goodness, too! For our super special 3 YEAR anniversary episode, we did something fancy. And by “fancy” I mean – not chicken. I don’t have a lot of experience making fish, and I’ve only made tilapia for the Sellwood Kitchen. Of course you could use tilapia for this recipe, but we needed to change it up. Plus, cod was on sale. The fish recipe is simple but tasty. The coleslaw is something my mom always makes, I don’t know where the recipe came from, but it’s super fresh and delicious by itself. Add it to the taco and it’s a pretty delicious combination. This was a fun recipe to ring in spring with, and to celebrate three years of great friends and great food.
<br />BBQ Fish Tacos
<br /></em>
<br />For the fish:
<br />1 ½ to 2 lbs Cod (Tilapia or Halibut can be substituted)
<br />Chili powder
<br />Salt and pepper
<br />Fresh lime juice (1/2 lime)
<br />1 to 2 Tbsp butter
<br />
<br />Cut fish into approximately 3 to 4 inch pieces. Season with salt and pepper, lightly sprinkle with chili powder, and drizzle with fresh lime juice. Let fish rest in refrigerator for 30 minutes. Make tin foil packages for each piece of fish. Top with small piece of butter and close package. Place packages on BBQ for about 10 minutes or until fish is cooked through. Remove from packages and break fish into chunks with a fork to serve.
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<br />For the Slaw:
<br />1 tsp lemon zest
<br />¼ C lemon juice
<br />½ C mayonnaise
<br />¼ C sour cream
<br />1 tsp sugar
<br />1 tsp salt
<br />¼ tsp celery seed
<br />½ head of green cabbage, sliced into thin strips.
<br />6 to 8 carrots, peeled and shredded
<br />
<br />Whisk together lemon zest, lemon juice, mayonnaise, sour cream, sugar, salt and celery seed. Toss with carrots and cabbage. Chill for ½ hour before serving.
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<br />We topped ours with fresh cilantro from the Sellwood Kitchen herb garden.
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<br />The O'Shaughnessyshttp://www.blogger.com/profile/05533721125071292386noreply@blogger.com15tag:blogger.com,1999:blog-6272360839935420096.post-8642394599732240662010-04-25T19:06:00.001-07:002010-04-25T20:08:27.753-07:00Sellwod Test Kitchen 2.0: Spatchcock of the Block<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZNZ0V1ZUxQxLwc9dUw-ZLveyIqn6qQbDfzHhGxxaVn_jogddLYG3mBcohLO5aTW316u0TYZpGzBEncpjst8wQmOHIM9szMPwVjF-KchDSULLWyoLeQ4JV4F0fwtvHPIoxa0pYde1rpp3O/s1600/ITSTK+2.0+Spatchcock+1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZNZ0V1ZUxQxLwc9dUw-ZLveyIqn6qQbDfzHhGxxaVn_jogddLYG3mBcohLO5aTW316u0TYZpGzBEncpjst8wQmOHIM9szMPwVjF-KchDSULLWyoLeQ4JV4F0fwtvHPIoxa0pYde1rpp3O/s400/ITSTK+2.0+Spatchcock+1.JPG" alt="" id="BLOGGER_PHOTO_ID_5464268258018900562" border="0" /></a>"I'm going to spatchcock a chicken," announces Erin.<br /><br />"Should I leave the room?" I respond.<br /><br />Spatchcock. Great word. Never heard it before. Certainly not in mixed company. An effortless internet search delivers endless results. I haven't been this excited about a word since I learned how to pronounce "jicama".<br /><br />So what is it? I'll let Erin field this one.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1aKYVO2lulUBtlQCUaCtAK4oIgzrzsOzby4YzwsIiDIAqDMndHZ5J7EvhK5KM8D4UuEQFu5IP8H6vs6qOrWID78h277aOpcbQKPVDfUZIGqIRGkjwXC3ozJmTSYr_hVGquuMZvHJKwqf/s1600/ITSTK+2.0+Spatchcock+3.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1aKYVO2lulUBtlQCUaCtAK4oIgzrzsOzby4YzwsIiDIAqDMndHZ5J7EvhK5KM8D4UuEQFu5IP8H6vs6qOrWID78h277aOpcbQKPVDfUZIGqIRGkjwXC3ozJmTSYr_hVGquuMZvHJKwqf/s400/ITSTK+2.0+Spatchcock+3.JPG" alt="" id="BLOGGER_PHOTO_ID_5464268247170150098" border="0" /></a>Turns out, it's not really that weird. I've seen it done before, I just didn't know what it was called. All you have to do, is hack out the spine of the bird with kitchen shears. Easy peasy. Ahem, the first time I ever watched my mom prepare thanksgiving, I was asked to do something that involved handling the raw bird. When I complained and made a grossed out sound, my mom's friend said "Oh, woman up!". So, once I accepted what "spatchcocking" meant, I womaned up, and hacked away.<br /><br />Just turn the small chicken (3-4 lbs) breast side down, and cut along both sides of the spine with shears, removing it. If you want, save it with the other gross parts and make broth. Or do as I did, and tell your significant other to take it to the trash immediately. Then, flip the bird over and lay it out like an open book, breast side up. I seasoned mine with olive oil, salt, pepper, and fresh rosemary and lemon thyme from the Sellwood Kitchen herb garden. Roast at 500 degrees for 30 minutes, or until the thickest part of the thigh registers 165. We put carrots and onions in the roasting pan with ours. You could do potatoes, or anything else that tickles your fancy.<br /><br />This bird turned out to be super crispy on the outside, while juicy and flavorful on the inside. We served the chicken and veggies on a bed of quinoa, another first in the Sellwood Kitchen. Definitely a success! <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEharc1J396aZPSgNhDwNQBxlgEU-wrMYmIYnVkkOSLbGDTUCtxKj2IDH4YV3f1QFYOmvvsSkPbyukqoAlujMOgsZ0cFVQ6PoqUl85wICHHK7wNMKNNDUmiW9Z5DB0eYTskVH1ngxZ47f8wg/s1600/ITSTK+2.0+Spatchcock+2.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEharc1J396aZPSgNhDwNQBxlgEU-wrMYmIYnVkkOSLbGDTUCtxKj2IDH4YV3f1QFYOmvvsSkPbyukqoAlujMOgsZ0cFVQ6PoqUl85wICHHK7wNMKNNDUmiW9Z5DB0eYTskVH1ngxZ47f8wg/s400/ITSTK+2.0+Spatchcock+2.JPG" alt="" id="BLOGGER_PHOTO_ID_5464268246775435410" border="0" /></a>The O'Shaughnessyshttp://www.blogger.com/profile/05533721125071292386noreply@blogger.com125tag:blogger.com,1999:blog-6272360839935420096.post-79222445805034325722010-04-24T18:05:00.000-07:002010-04-24T18:18:39.399-07:00Crepe Nuts<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpg_zbceYqUZIqiJHXZS5WV3eeqs6JxGAwYrhrNcWqgE5QipkfZo5o9Weuq3jsksgEFPISk4gdXfI3xfiwfiXppg9uob-30-WrVPm-ez9FqqjeSjr5BB5PHZm1x3FULsIdH7HuMOxIuYD3/s1600/IMG_6076.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpg_zbceYqUZIqiJHXZS5WV3eeqs6JxGAwYrhrNcWqgE5QipkfZo5o9Weuq3jsksgEFPISk4gdXfI3xfiwfiXppg9uob-30-WrVPm-ez9FqqjeSjr5BB5PHZm1x3FULsIdH7HuMOxIuYD3/s400/IMG_6076.JPG" alt="" id="BLOGGER_PHOTO_ID_5463877982310052338" border="0" /></a><br />We had The Niece over the day before Easter. We needed to feed her something she could recognize. Erin made crepes, filled with bananas or strawberries. Or both.<br /><br />Most importantly, they were topped with powdered sugar. Maybe you want a little bit sugar, like me, or maybe you'd prefer to load it on, stamp it down with your spoon, and load some more on. Diner's choice!<br /><br />Anyway, she wasn't sure what a crepe was, so we told her it was like a thin pancake, rolled up. Good enough. But the crepes were GREAT enough!<br /><br />"Great crepes, Erin!"<br /><br />"What happened?"<br /><br />"No, nothin'. I'm just sayin' great crepes."<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmtdVdxF3cPQ5UwjmhQ3-64TphnNbKAeq3LQCwIZFoo-QQG6FC0LBgOowVAqhOC3X7K2qYabMZdk3H8g492FEuJx2_9TnKi10qtCX6Gc3hvSw5-DS1no6V9unPyH183TRlegNF_TEjEm2u/s1600/IMG_6080.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmtdVdxF3cPQ5UwjmhQ3-64TphnNbKAeq3LQCwIZFoo-QQG6FC0LBgOowVAqhOC3X7K2qYabMZdk3H8g492FEuJx2_9TnKi10qtCX6Gc3hvSw5-DS1no6V9unPyH183TRlegNF_TEjEm2u/s400/IMG_6080.JPG" alt="" id="BLOGGER_PHOTO_ID_5463877541179949922" border="0" /></a>The O'Shaughnessyshttp://www.blogger.com/profile/05533721125071292386noreply@blogger.com9tag:blogger.com,1999:blog-6272360839935420096.post-74176724744738529852010-04-11T16:29:00.000-07:002010-04-11T17:04:48.518-07:0034.0 The "In" Crowd<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfSy3IPbwV09DrdcztcW98GMqJ9HRJYTKuArDd78j18rqf6dkHy8w_N0S9xdr9W9CBlu0JQU-gdBLNF88q6QJ22ep3Keb8FWCRMz9DhondhTb3zcBkhwlI3p9IfU99wMksi9Eon4I-j76E/s1600/ITSK+34.0.JPG"><img id="BLOGGER_PHOTO_ID_5459028998653881698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfSy3IPbwV09DrdcztcW98GMqJ9HRJYTKuArDd78j18rqf6dkHy8w_N0S9xdr9W9CBlu0JQU-gdBLNF88q6QJ22ep3Keb8FWCRMz9DhondhTb3zcBkhwlI3p9IfU99wMksi9Eon4I-j76E/s400/ITSK+34.0.JPG" border="0" /></a><br /><br /><div><span style="font-size:85%;"><em>Starring Erin & Mike and The Others<br />Filmed on Location in Beautiful Downtown Sellwood<br />Soundtrack:</em> I’m the Man </span><em><span style="font-size:85%;">by Joe Jackson</span><br /><br />“You gotta hear me on your radio.”<br /></em><br />Remember when you’d get sent to bed without supper because you were being a jerk or something? Kids, right? Well, guess what? ITSK is sending you rugrats to bed WITH supper!<br /><br /><em>You, Jessica, Felicia, Zac, Marissa, Leigh and 200 others like this.</em><br /><br />There was quite a crowd in the Kitchen this month. I guess everyone COULD stand the heat. And by heat I mean “The Heat” – that often-charming but always overwhelming personality of ITSK. I suppose this is why Erin and I were asked to be featured in the popular local podcast “In Bed: With Matt & Phil”, starring local celebrity podcasters Matt & Phil. (I don’t need to explain what a podcast is, do I?) This event (hereafter known as Episodes 13 & 14 of “In Bed: With Matt & Phil”, and ITSK 34.0) caused a surge in popularity for the Sellwood Kitchen. Just check the numbers on our <a href="http://www.facebook.com/sellwoodkitchen">Facebook Fan Page</a> (I don’t need to explain what Facebook is, do I?). In the days leading up to our significant interview (ITSK’s first jump into a new medium), our fans grew from 170 to over 200! What does that mean? Hardly anything in the non-social networking world, but for computer nerds and the barely literate worldwide, well, it’s kind of a big deal.<br /><br />But this column is about food, isn’t it? (Is it?) We did prepare food, I want you to know. Sure, we’re terribly charming, but no one’s interested in us when there’s nothing to eat.<br /><br />“Yes, Erin knows all about wizards and Tom Petty, and Mike delivers snarky retorts nobody understands, but I’m hungry here. Let’s get some Cajun tots at the Public House.”<br /><br />Wait! We (Erin) prepared… Tiny Tostadas! Enough for the local celebrity podcasters and their audience! You should have SEEN that crew gobble up those appetizers! Well, you know how celebrities and audiences are – they LOVE free stuff!<br /><br />And of course, we were more than happy to provide it. More than. They were there to interview us after all! And how did that go? Listen for yourself at <a href="http://www.inbedwithmattandphil.com/">In Bed: With Matt & Phil </a>(look for episodes <a href="http://inbedwithmattandphil.mypodcast.com/2010/03/Episode_13_Recipe_For_Disaster-295619.html">13</a> & <a href="http://inbedwithmattandphil.mypodcast.com/2010/03/Episode_14_Home_Food_Court_Advantage-297118.html">14</a>). Oh yeah, don’t listen to it at work and DEFINITELY don’t listen to it around children. Or senior citizens. Or… well, just listen to it alone.<br /><br />In our personal fantasy worlds, In the Sellwood Kitchen is a pretty big deal. And our broadcast interview justified our minor delusions. After all, the May edition will mark ITSK’s 3rd anniversary in <a href="http://www.readthebee.com/">The Bee,</a> the publication I consider the flagship paper of the Pamplin Media Group. Of course, the best neighborhoods in Portland deserve a newspaper of this ranking. (Not to slag the rest of Portland and its suburbs, but between you and me and the other 12 of you who read this column each month, where else would you go for a great cup of coffee and a delightful day of antiquing?)<br /><br />Why not become a fan of the <a href="http://www.facebook.com/pages/Sellwood-OR/Sellwood-Neighborhood/242880550950?ref=ts">Sellwood Neighborhood on Facebook</a> as well? Shouldn’t we embrace the internet? It’s the microwave of social interaction!<br /><br />Three cheers for podcasts, blogs, tweets, updates, IM, the youtubes and whatever’s next in our electronic evolution!<br /><br />But most of all, remember to eat! And eat well! And if all this new technology is too much for you, do things the old fashioned way – open up your copy of The Bee, clip out an In the Sellwood Kitchen article, and stick it to your fridge. Just like in the old days – the mid-1990s.<br /><br /><br /><em>Erin’s Intro: When we found out we’d be welcoming local celebrities Matt and Phil into our house for the big podcast interview, I decided I wanted to feed them one of the most famous ITSK recipes. I picked the <a href="http://www.sellwoodkitchen.com/2008/05/120-there-will-be-pork.html">“Totally Worth it Tacos”</a> from our one year anniversary episode in May 2008. Shredded Pork tacos that are literally world famous. Our friends who live in Japan make them regularly, hence the fame. However, our number one fan Jenny might argue that the <a href="http://www.sellwoodkitchen.com/2008/12/190-kitchen-carol.html">Chicken Tortilla Soup </a>is more famous, since she makes it monthly, even in the summer. Maybe we should do a poll… Anyway, to go along with the pork tacos, I came up with some little appetizers. My secret is this: if you make a miniature version of anything, it will be a hit. It will also be cute. So, I made tiny tostadas and tiny tostada cups. You can top them with pretty much any ingredients you want; even the shredded pork would be fun. Here is what we did:</em><br /></div><div>Tiny Tostadas and Tostada cups:<br /><br />Flour tortillas<br />¼ Cup Vegetable Oil<br />1 teaspoon Taco seasoning<br />1 can refried beans<br />1 teaspoon Cayenne red pepper (omit this if you don’t like it spicy)<br />Toppings – shredded Mexican cheddar cheese, diced tomatoes, sour cream.<br /><br />Use a 2.5” round cookie cutter to cut out 20-30 rounds from the flour tortillas. Spread out in a single layer on a baking sheet. To make the cups, first heat the rounds in the microwave for about 20 seconds to make them more playable. When hot, using your fingers, press the rounds down into the mini muffin cups. (They keep their shape much better if you heat them up first.) In a small bowl, mix about ¼ cup of vegetable oil with a teaspoon of taco seasoning. Use a brush to coat each side of the flat tostadas with the seasoned oil lightly. Coat the cups as well. If the oil pools in the bottom of the cup, use a paper towel to soak up the excess.<br /><br />Bake the tostadas at 350 until golden brown and crispy, about 10-15 minutes. Let cool.<br />In a small saucepan, heat the refried beans and cayenne pepper. Top each tostada/cup with refried beans, cheese, and your desired toppings. Use a sandwich bag to pipe sour cream neatly on top. Serve immediately and enjoy!</div><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXUxpfWhF35rmS6bdDt9wA_84M3t_q3ucnc8oZW90gRkoIsWvlS_jnr7_OLU6c-7utvnnPE3llWQ69YH1krEk0EvarID-eTI3TDbmXk2uLa_fuwxhO-_ubXW23ldK6oPTFfaEtM7CtsmoU/s1600/IMG_5926.JPG"><img id="BLOGGER_PHOTO_ID_5459028045574662738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 275px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXUxpfWhF35rmS6bdDt9wA_84M3t_q3ucnc8oZW90gRkoIsWvlS_jnr7_OLU6c-7utvnnPE3llWQ69YH1krEk0EvarID-eTI3TDbmXk2uLa_fuwxhO-_ubXW23ldK6oPTFfaEtM7CtsmoU/s400/IMG_5926.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLd2V3qCboNNHHS239tqDWD1KMzp237E01D8quTAyJjkfMfqxrYZkGJJndJGy0coZwIJA8wzDgV9TuHMU_ZeXXBuYCNWoo8APjxtxTrxaWi_K2NrMsdXeTLpVW5yJAngFyHbJCNAkbyCV0/s1600/IMG_5930.JPG"><img id="BLOGGER_PHOTO_ID_5459028040721276706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLd2V3qCboNNHHS239tqDWD1KMzp237E01D8quTAyJjkfMfqxrYZkGJJndJGy0coZwIJA8wzDgV9TuHMU_ZeXXBuYCNWoo8APjxtxTrxaWi_K2NrMsdXeTLpVW5yJAngFyHbJCNAkbyCV0/s400/IMG_5930.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0L56Fpf5CXbMffrNqr-N2uzEgU0W-ARlR7ROj0bh_KNyVxhLdpg_iXqkj5Y-zZb-u0RFOhjPQnhXDDNHm7UhWORms-yrVU64qzyRsHhE71rj1vN1o2CHaaqtuVF97A3LA_Od-sSC7oUge/s1600/IMG_5941.JPG"><img id="BLOGGER_PHOTO_ID_5459028033255458642" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0L56Fpf5CXbMffrNqr-N2uzEgU0W-ARlR7ROj0bh_KNyVxhLdpg_iXqkj5Y-zZb-u0RFOhjPQnhXDDNHm7UhWORms-yrVU64qzyRsHhE71rj1vN1o2CHaaqtuVF97A3LA_Od-sSC7oUge/s400/IMG_5941.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKn3slAI2sL7FmVgrmT07sHlKdEQZ2xBSsSdS_ReK3-I7y7JOch_dJt8ysqrI0HoixAPsxyeXzkJcmZ5jClrxzl4Cx6pq22sxLlL2vTIeeh6H5bbyyrDNp1fec5sMXsUNLD-Y4EpuLLzUZ/s1600/IMG_5942.JPG"><img id="BLOGGER_PHOTO_ID_5459027827363479778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKn3slAI2sL7FmVgrmT07sHlKdEQZ2xBSsSdS_ReK3-I7y7JOch_dJt8ysqrI0HoixAPsxyeXzkJcmZ5jClrxzl4Cx6pq22sxLlL2vTIeeh6H5bbyyrDNp1fec5sMXsUNLD-Y4EpuLLzUZ/s400/IMG_5942.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtMb_7mFhmFe63OWjxnr7o-lk_YV_f3Pmb2HosF0e0cJVWyq0u_t1BZz4R4LKC-DhTzZm6ZXvywCHWU3ZvsI6Zyd-p8adYYJ2aTNy8_QeBkBQEbJNoOwAACgKClC-olak5DTJ4A24fdzm0/s1600/IMG_5954.JPG"><img id="BLOGGER_PHOTO_ID_5459027820288897218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtMb_7mFhmFe63OWjxnr7o-lk_YV_f3Pmb2HosF0e0cJVWyq0u_t1BZz4R4LKC-DhTzZm6ZXvywCHWU3ZvsI6Zyd-p8adYYJ2aTNy8_QeBkBQEbJNoOwAACgKClC-olak5DTJ4A24fdzm0/s400/IMG_5954.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMI_RHpikKbMUYiv30Lhdx_N7yK5GLHod4_RDXzCjCbqAyyJ3oznLZadzhPR8Vm3ZkEeV7EsGODlfuYo1vN9ZkVBt2P4CfQV_dwsHviC-42B5MfyKurA3svdA1GKfa3M1xDe4s2gG5u5Ul/s1600/IMG_5960.JPG"><img id="BLOGGER_PHOTO_ID_5459027816266241554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMI_RHpikKbMUYiv30Lhdx_N7yK5GLHod4_RDXzCjCbqAyyJ3oznLZadzhPR8Vm3ZkEeV7EsGODlfuYo1vN9ZkVBt2P4CfQV_dwsHviC-42B5MfyKurA3svdA1GKfa3M1xDe4s2gG5u5Ul/s400/IMG_5960.JPG" border="0" /></a> <div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_oEB5lgTXNfPXoR_lxQBvr7RoRnsHH7hPnai49WAqW0t24zE2VlwGI3KI-qCN83VsYIXfOpxyoKF17n5A4LuH5GHz2neEPK_xIlCp0_cSRk_HWZaiwyEA1QfgWfMmMFMwmROVAekDxQbq/s1600/IMG_6045.JPG"><img id="BLOGGER_PHOTO_ID_5459027804679379202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_oEB5lgTXNfPXoR_lxQBvr7RoRnsHH7hPnai49WAqW0t24zE2VlwGI3KI-qCN83VsYIXfOpxyoKF17n5A4LuH5GHz2neEPK_xIlCp0_cSRk_HWZaiwyEA1QfgWfMmMFMwmROVAekDxQbq/s400/IMG_6045.JPG" border="0" /></a> <span style="font-size:85%;">The “In the Sellwood Kitchen” cast and crew can be contacted at: <a href="mailto:erinandmike@sellwoodkitchen.com">erinandmike@sellwoodkitchen.com</a> </span></div></div></div></div></div></div></div></div>The O'Shaughnessyshttp://www.blogger.com/profile/05533721125071292386noreply@blogger.com6tag:blogger.com,1999:blog-6272360839935420096.post-24240637268609676752010-04-03T19:34:00.000-07:002010-04-03T19:47:29.587-07:00In the Sellwood Living Room 1.0<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuabtHIDH44JRaYrCB8gitmc678gCqCrUYFSq9h-FUebPLoAi4p6I1bgbD64VZQKWfHzMHpAEcYPKNO1T1Ay5iOsKxoLGR0oxRnQoYEZe1BDl8ITX3A1YuAQBLnAwKc9jR3qtUW9vMszGw/s1600/2010+SH%26G.JPG"><img id="BLOGGER_PHOTO_ID_5456108221402423634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuabtHIDH44JRaYrCB8gitmc678gCqCrUYFSq9h-FUebPLoAi4p6I1bgbD64VZQKWfHzMHpAEcYPKNO1T1Ay5iOsKxoLGR0oxRnQoYEZe1BDl8ITX3A1YuAQBLnAwKc9jR3qtUW9vMszGw/s400/2010+SH%26G.JPG" border="0" /></a><br /><div><span style="FONT-STYLE: italic">Just one step from the kitchen is the living room. That's where our library is. Read all about it my latest article "Home is Where the Hardcover Is" (just published in Community Newspapers' 2010 "Spring Home & Garden" tab). Do not rush to the end in hopes of a delicious recipe. You will be disappointed even further.</span></div><br /><div><br /><em>“To add a library to a house is to give that house a soul.” – Cicero</em><br /><br />The first thing I look for when I enter someone’s home is a book shelf (the second is a musical instrument). If I don’t find one within the first five minutes of my visit, I leave (this becomes a problem when I have booked a weekend at a bed and breakfast).<br /><br />Should I find a book shelf, I peruse the titles and begin a process I call “the judging.” “The Judging” involves either my exhaling a series of ever more disappointed groans or the approving nod, or even the impressed squint and pucker of the eyes and lips.<br /><br />But one book shelf, regardless of its volumes, trumps no book shelf at all, regardless of the hosts’ hospitality.<br /><br />Imagine! No books! More than a passive shame, I regard such neglect as impudent!<br /><br />I know – you don’t read, you’re read to and, as such, own your books on tape (tape? I’m dating myself…), or CD, or most likely in an audio file format you’ve downloaded to your iPod, iPad, or maybe even your old 2XL. I’ll pardon you this literary indiscretion. You are still a lover of knowledge. But, boy, are you missing out on the singularly simple pleasure of reading!<br /><br /><br /><em>“No furniture so charming as books.” – Sydney Smith</em><br /><br />Do I have a home library? Haven’t you heard of the O’Shaughnessy Public Library? Probably not – the “Public” part is a ruse. It’s our private library. Well, it’s a lending library for our “private public”, I guess, they being friends and family. I shouldn’t call it <em>the</em> O’Shaughnessy Public Library. Merely, the Greater O’Shaughnessy Public Library, it being a branch of OPL (my brothers curate their own).<br /><br />My wife Erin and I constructed our library out of necessity – I collect books. I’m not a “true” book collector, no antiquarian, just a run-of-the-mill bibliophile. But I buy a lot of books. And I like to line them up side by side, spine out, displaying title, author and publisher. I used to run them on the floor, along the kitchen wall, until my wife suggested a “bookshelf” or “bookshelves.” What a novel idea!<br /><br />Turns out we have five bookshelves worth of books. And so we appointed ourselves librarians. The cataloging began. Dewey Decimal? I am familiar with it, but I opted for a slightly broader classification system: a general non-fiction shelf for non-fiction books that do not fit the other non-fiction categories; Metaphysics; Film & Television; Children’s; Music; Journalism; Comics; Humor; Travel; General Fiction; Acton & Adventure; Poetry; Plays; Lit. Crit.; Literature; Ireland.<br /><br />Of course, there’s spill-over. Call it the “Screwy” Decimal System! (Please re-shelve this joke in “Humor”.)<br /><br />“So Mike,” you ask, composing yourself, your sleeve damp with tears of laughter, “how do you remember where the books go on the shelf?”<br /><br />Labels, labels, labels in our library, library, library! Erin designed the category labels that we affixed with cellophane tape to the facing lips of certain shelves. I typed the appropriate subdivisions on white paper (with mine Royal typewriter – click…click…click). Erin cut them out into small rectangles and glued them on to slightly larger rectangles of forest green construction paper. Voila! as the French say (see Breton, Andre – Literature ).<br /><br />The Literature section, I have organized alphabetically by author. The rest, well, size seems to dictate placement. It’s up to you! What am I, the library police?<br /><br /><br /><em>"My library was dukedom large enough." – William Shakespeare</em><br /><br />Even if you don’t like to read, you should consider the rest of society and our access to knowledge. Start a library and consider it furniture. Make its contents secondary. In fact, have somebody a little more literate than you fill up the shelves. You don’t want to sit down to brunch one late Sunday morning only to hear a light rapping on your front door. Upon investigation, you encounter the Duke and Duchess of So-and-so wiping their shoes on your doormat. “Our royal coach appears to have acquired a flat tyre,” mewls the Duke. “May we wait inside your residence?”<br /><br />You pause and consider the lack of cultural artifacts in your fancy, barren, modern home. Full of highfalutin amenities, but nary a slim volume of Wordsworth in sight! Imagine the shame as your glistening fingertips, still buttery from brunch, nervously offer an issue of Sports Illustrated to the visiting royals as they sink into your leather sectional. And just your luck – the swimsuit edition!<br /><br />You blew it, Charlie! Not bloody likely you’ll be arm in arm with the Queen Mother at Monte Carlo this summer.<br /><br />Learn to love books and you’ll love to learn from books. There they are! Within reach in your own home library!</div>The O'Shaughnessyshttp://www.blogger.com/profile/05533721125071292386noreply@blogger.com14tag:blogger.com,1999:blog-6272360839935420096.post-61886440265035893402010-03-15T10:03:00.000-07:002010-03-15T10:09:23.380-07:00Podcast SweetheartsFor all you ITSK and <a class="mention" tabindex="-1" href="http://www.inbedwithmattandphil.com" contenteditable="false"><span contenteditable="false">In Bed: with Matt & Phil</span></a> purists, here's the background pre-show dinner soundtrack from Friday night's now-legendary taping of IBMP (the retelling of evening will be featured in ITSK 34.0, the April 2010 edition):<br /><br />Fantasmic - Walt Disney World<br />On Your Radio - Joe Jackson<br />Let's Go To Bed - The Cure<br />Talk Of The Town - The Pretenders<br />Radio, Radio - Elvis Costello<br />Somebody's Been Sleeping In My Bed - 100 Proof (Aged In Soul)<br />This Is Radio Clash - The Clash<br />Friday - Joe Jackson<br />He Turns My Radio On (Sacred Version) - Jim Ford<br />The Stuttering Lovers - The Clancy Brothers & Tommy Makem<br />Black Coffee In Bed - Squeeze<br />Everybody's Talkin' - Harry Nilsson<br />Small Town Talk - Rick Danko<br />Friday On My Mind - The Easybeats<br />Would You Like to Buy an O? - Sesame Street<br />Tonight's Ride - The Stowaways (Bronx NY 1966)<br />Typewriter, Tip, Tip, Tip - Kishore Kumar & Asha Bhosle<br />Wine Dark Sparks - Pere Ubu<br />Whisper/Touch - Code Blue<br />Lost In The Supermarket - The Clash<br />Something's Wrong With My Radio - Stray Cats<br />Year of the Cat - Al Stewart<br />Freed Pig - The Breeders<br />Lip Service - Elvis Costello<br />Radio Sweetheart - Elvis Costello<br />Leather and Lace - Stevie Nicks & Don Henley<br />Genius of Love - Tom Tom Club<br />Time - Tom Waits<br /><br />This was followed by 12 hours of Gaga (don't call me Gaga).The O'Shaughnessyshttp://www.blogger.com/profile/05533721125071292386noreply@blogger.com28tag:blogger.com,1999:blog-6272360839935420096.post-34838513518649603552010-03-01T16:39:00.000-08:002010-03-01T17:02:57.967-08:0033.0 Pizza in Our Time!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGctmrBMltSbqDKiBCBJ6pmLBJ_5WcEbAdvJckcmj-5N6ikRmFFKwttex_gqQyusC1DyM7R9SwN7y8UB1eylMudQ6ex2cWg7fmxMFKDuNtCG2CA5JbILp6it5LmkhaR2Kx6UcY61NtDE7D/s1600-h/ITSK+33.0.JPG"><img id="BLOGGER_PHOTO_ID_5443833491604942050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 304px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGctmrBMltSbqDKiBCBJ6pmLBJ_5WcEbAdvJckcmj-5N6ikRmFFKwttex_gqQyusC1DyM7R9SwN7y8UB1eylMudQ6ex2cWg7fmxMFKDuNtCG2CA5JbILp6it5LmkhaR2Kx6UcY61NtDE7D/s400/ITSK+33.0.JPG" border="0" /></a> <div><div><span style="font-size:85%;"><em></em></span> </div><div><span style="font-size:85%;"><em>Starring Erin & Mike, Adam & Josh, Kella & Brian and Jessica<br />Filmed on Location in Beautiful Downtown Sellwood<br />Soundtrack:</em> Two Wheels Good <em>by Prefab Sprout</em></span><br /><em><br />“But I’m a simple slave of appetite…”<br /></em><br />It’ll be spring before the month ends. That usually happens every March. I emerged into a spring pantomime this afternoon, exiting work. As the building’s stale air wheezed into the out-of-doors, a worm of robins blushed into the cherry blossoms. One robust fellow hopped through the rustled landscape before joining his friends in the troposphere. This curled my February frown.<br /><br /><em>“A worm of robins?” Is that accurate?<br /></em><br />According to the internets. It is now later in the evening. I’m spinning through the past (where so many other grand springs lived) with my older collection of LPs. And I just finished eating a homemade pizza. Why, it was only last week when our dinner guests arrived to prepare their own homemade pizzas…<br /><br />I’ll refer to my notes:</div><div><br /><strong>ITSKing:</strong> Erin & Mike<br /><strong>Playing:</strong> <em>Ghost Writer</em> by Garland Jeffreys.<br /><strong>Drinking:</strong> A Rogue Chocolate Stout.<br /><strong>Shredding:</strong> Cheddar & Mozzarella.<br /><strong>Playing:</strong> <em>Howling Wind</em> by Graham Parker (Erin likes it!)<br /><strong>Arriving (5:30):</strong> Adam & Josh<br /><strong>Playing:</strong> Warm Wave by Cal Tjader<br /><strong>Preparing:</strong> Sauce Station<br /><br />Ah, the Sauce Station! We’ve got a pizza bar set up for this edition of ITSK. So a Sauce Station goes without saying. Tomato sauce, barbecue sauce, olive oil (for the no-sauce crowd). There’s also a Cheese Sector and a Division of Toppings.<br /><br /><em>Was meat considered a topping?<br /></em><br />No, meats were available at the Protein Troughs (chicken, pork, pepperoni).<br /><br /><strong>Arriving (6:00):</strong> Kella & Brian.<br /><br />“So you invite people over and make them make their own pizza?” says Brian. (He suggests Hamburger Night at their place – an open package of ground beef and frozen steak fries await us!)<br /><br />The assembly line begins. I rolled out the first pie, an edible Model T, a pulled pork pizza. A barbecue sauce base, layered with said pork, mozzarella, mushrooms, onions, and, after its baking, a handful of shredded cabbage. (If this were a real restaurant, I’d substitute the parting mint with a clothes pin.)<br /><br />Surprisingly, Brian (second up) did not opt for the all-meat pizza (his lust for meat being perhaps an unfair assumption of mine). Adam and Josh followed (the latter’s crust a gluten-free recipe brought from home). Josh’s pie was loaded up with so many ingredients it developed a pizza cleavage; a San Andreas Fault of toppings nearly split his pizza in two.<br /><br />Indeed, I hinted at embroidering doilies with the slogan: <em>Eat a Pizza, Rent a <a href="http://www.schulz-clearwater.com/">Schulzy. </a><br /></em><br /><strong>Arriving (6:30):</strong> Jessica. Her arrival would swerve the night’s conversation from the purely scatological to the nearly intellectual (well, scholarly, at the least).<br /><br />Jessica and Adam are teachers, and so a discussion on how to turn an indoor cat into an outdoor cat…<br /><br />Step 1 – Open the door<br />Step 2 – Close the door<br /><br />…is sprinkled with insights into an educational system struggling against the twin clogs of enlightenment, Ignorance and his sloggy behemoth of a brother, Bureaucracy. What I gleaned is that history books have been replaced by a Facebook account: Become a Fan of The Last 15 Minutes.<br /><br />And as we stuffed our gaping maws with instant pizza pies (a relatively healthy meal except for the pepperoni), the subject of American obesity reared its medicine ball-sized head. A lifelong student and ward of that most persuasive of psychological weapons, Advertising, I saw the solution to this dread pandemic:<br /><br />Slap a Nascar logo on a banana.<br /><br /><a href="http://www.bobanddavid.com/">“And a slothful child shall lead us…”<br /></a><br /><br /><em>Erin’s Intro: News Flash! The Sellwood Kitchen did not invent pizza. I know, shocking. But we did host a super fun pizza party. Here’s what we did: First of all, the crusts are a bit time consuming to mix up and form, so if you are going to have a pizza party, do this part ahead of time OR buy pre-made crusts (gasp!). We supplied most of the toppings and set out a buffet of choices on the table. Adam and Josh brought pulled pork, and we supplied as many toppings as we could think of. I also served a salad; since the pizzas take 18 minutes to cook, it was the perfect amount of time for an appetizer. And it helps keep your guests from going nuts while they wait. Luckily for us, our guests are already nuts. Where were we? Well, that’s pretty much it. In theory it’s simple, but depending on how many choices you want, you could always ask each person to bring a topping to contribute.<br /></em></div><br /><div><strong>Umakadee Pizza Crust<br /></strong><br />1 ½ Cups warm water (115 degrees)<br />2 packets (1/4 oz. ea.) Active Dry Yeast<br />¼ Cup Olive Oil<br />2 Tbs Sugar<br />2 tsp Coarse Salt<br />2 Cups All Purpose Flour<br />2 Cups Whole Wheat Flour<br /><br />Pizza Crusts: Put the warm water in a large bowl. Sprinkle with yeast and let sit until foamy, about 5 minutes. Coat a separate large bowl with oil and set aside. In the bowl with water and yeast, whisk in the oil, sugar and salt. In a separate bowl, combine the flour. Add the flour to the water mixture and mix with wooden spoon until a sticky dough forms. Put dough into oiled bowl. Spread some extra olive oil over the dough and cover with plastic wrap. Let dough rise in a warm spot for one hour. After the hour, turn dough out onto a floured surface and knead 2-3 times. Return to bowl to let rise another hour. Knead on a floured surface 1 or 2 more times before dividing dough into 8 equal balls. Form each ball into a flat round shape by stretching and pulling. If dough becomes too tough, let sit a few minutes and return to it.<br /></div><br /><div>To Freeze: Place crusts in a single layer on a baking sheet that has been dusted with corn meal. Partially freeze the crusts. Place the crusts between layers of parchment paper and store in the freezer until ready to use.<br /></div><br /><div>To Bake: Start with frozen crusts and let each guest build their creation. Bake pizzas at 450 degrees for 18-20 minutes. Helpful hint: Sprinkle corn meal on baking sheet, put two crusts on each baking sheet and build the pizza on the sheet. This way you won’t have to transfer a defrosted pizza… yeah, we learned the hard way.<br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXhze8HgH3Ff32smK-4o8V5m3zcPALXpPX-HFUVjKd7QFwsLkumPwKJWfwHLu4KqNTuQ2FyIukCdaGiOvW_uc3dwOvtcf2CQrrzTrXHfVa8POQ6mTPmTwXDtVeYHmyuXpxs7wA3BCCTCzY/s1600-h/IMG_5625.JPG"><img id="BLOGGER_PHOTO_ID_5443831047858298146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXhze8HgH3Ff32smK-4o8V5m3zcPALXpPX-HFUVjKd7QFwsLkumPwKJWfwHLu4KqNTuQ2FyIukCdaGiOvW_uc3dwOvtcf2CQrrzTrXHfVa8POQ6mTPmTwXDtVeYHmyuXpxs7wA3BCCTCzY/s400/IMG_5625.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj02xI3TXWPsnfu39CzFcrzBLVyhoBcOH2EMtR_eFJpr57KF_Fe9bdcCp9FEodOoFG7GBgYBEFjIKlH_p8yUU3kSL3AXjI3yieXxi3ROmbUg0Nog-cDgSVRxym0Kt0gB-tcKYzSUfc_aG-M/s1600-h/IMG_5640.JPG"><img id="BLOGGER_PHOTO_ID_5443831032567377538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj02xI3TXWPsnfu39CzFcrzBLVyhoBcOH2EMtR_eFJpr57KF_Fe9bdcCp9FEodOoFG7GBgYBEFjIKlH_p8yUU3kSL3AXjI3yieXxi3ROmbUg0Nog-cDgSVRxym0Kt0gB-tcKYzSUfc_aG-M/s400/IMG_5640.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2E45S6Fx4RazDsxTh1QPtZc84eV2kHVZGtWCq11w5bUkIUAQxEmLUk6XDaI4FoSDnDK-PbcqX05UNzYDT6RdDzJBXcyf5uKDffCtJwQE2q7PLuHQp23SBAqgBMJ6TrPHMUu_VwnBqB90e/s1600-h/IMG_5648.JPG"><img id="BLOGGER_PHOTO_ID_5443831021509880018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2E45S6Fx4RazDsxTh1QPtZc84eV2kHVZGtWCq11w5bUkIUAQxEmLUk6XDaI4FoSDnDK-PbcqX05UNzYDT6RdDzJBXcyf5uKDffCtJwQE2q7PLuHQp23SBAqgBMJ6TrPHMUu_VwnBqB90e/s400/IMG_5648.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1R5vtyfBho5wx8GaNQa_je5M2zVjccpQ97aNK0d0IDM9XhBkrdiO5ypOQTKXz3a4wNfDd6XoicER0ha2PaiBc8JOwYpo_DxmklDS5e6Ow0Hqq7XPlNTZHql85cCX-Y79EIwwTV_EuAJt3/s1600-h/IMG_5651.JPG"><img id="BLOGGER_PHOTO_ID_5443831012469164162" style="DISPLAY: block; 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MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdsxs4pNxcFeqz8kkoLAJ_W_f7ySyBbGPMt-6Gk56rnjHkcfDn8y4JEPZpFhnALhm-sxI-eHBxIhFgch4Jlpb7pZPbabpASFeND3cPnxAhHidB-FuKIqwA_jqkKC7-rzAlZx_c51CcvpoN/s400/IMG_5667.JPG" border="0" /></a><br /><div><em><span style="font-size:85%;">The “In the Sellwood Kitchen” cast and crew can be contacted at: <a href="mailto:erinandmike@sellwoodkitchen.com">erinandmike@sellwoodkitchen.com</a> </span></em></div></div></div></div></div></div></div></div></div></div></div></div>The O'Shaughnessyshttp://www.blogger.com/profile/05533721125071292386noreply@blogger.com8tag:blogger.com,1999:blog-6272360839935420096.post-19381359483466407702010-01-27T21:05:00.000-08:002010-01-27T21:46:43.285-08:0032.0 Winter Scenes of Chili<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhszFKFyIf6C_U3JqKRzlzv94Wp5MapcsSPy0seC36M9gVjggX-2iQeZ16pOHZrYBhJlafvRDKSTnpUC6djtZUoCM8kjVtT4OY_wVzChUPBDeS1OfMzMYutcx8jA64v1mGW61zhDd7th_Fl/s1600-h/ITSK+32.0.JPG"><img id="BLOGGER_PHOTO_ID_5431657281109696834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhszFKFyIf6C_U3JqKRzlzv94Wp5MapcsSPy0seC36M9gVjggX-2iQeZ16pOHZrYBhJlafvRDKSTnpUC6djtZUoCM8kjVtT4OY_wVzChUPBDeS1OfMzMYutcx8jA64v1mGW61zhDd7th_Fl/s400/ITSK+32.0.JPG" border="0" /></a><br /><p><em><span style="font-size:85%;">Starring Erin & Mike and Adam & Josh<br />Filmed on Location in Beautiful Downtown Sellwood<br />Soundtrack: Blues and Boogie Shoes by Keene Brothers<br /></span><br />"Hey, lost and hungry hustled souls"<br /></em><br />2009 closed like a swollen eye. Like my eye. Swollen from sickness and a perhaps existential irritation. Dark days, <em>mon frères et soeurs,</em> but indeed the dark is moot without the light. And so 2010 burst like a lightning violet into this history! The fever was gone; the clouds, while still here (where would they go this time of year?), held silver thicker than their linings.<br /><br /><em>“Swollen” is not a great word to pepper into an article food. Also, I’m not sure you’re using that French correctly.<br /></em><br />Yeah, I don’t speak it. Plus I write a cooking column and have precious little knowledge of the culinary arts, as well. So, obviously, ignorance is no barrier for me. I take you now to the scene of the first ITSK of the year.<br /><br />To begin with, Adam is happy. He is able to use his pink cast-iron pot. It’s visually stunning and just a hint of the brilliant hues of this delicious winter meal. Only it’s not really a winter meal – it’s a meal for all seasons! (I picture diners lined up around the block, chanting “We want Thomas More!”).<br /><br /><em>Really, a <a href="http://en.wikipedia.org/wiki/A_Man_for_All_Seasons">Robert Bolt </a>reference?</em><br /><br />Ah, the voice of reason!<br /><br /><em>Tis the season for the reason!<br /></em><br />Buzz off, will ya? This is taking too much of a yule tone. As I was saying, a sprinkle of all the seasons spices this meal.<br /><br /><em>Which is?<br /></em><br />Chili, I guess. Though it’s more like a stew. Maybe even a soup? You could call it…<br /><br /><em>Oh, here we go…<br /></em><br />… a “chewp”! Sort of like when <a href="http://dontparade.blogspot.com/2006/08/goodnight-funnyman-tribute-to-man-i.html">TV Guide </a>can’t decide the tone of a program and calls it a “docudrama” or “dramedy”. This is sort of an edible docudramedy.<br /><br />So Erin and I are over at Adam & Josh’s, the Sellwood Kitchen Satellite Diner. The cats are outside, the dogs are in the way and I am in the low red mock crushed velvet chair, doing my part – staying out of the kitchen, documenting the proceedings. A&J’s kitchen draws its inspiration (and indeed many of its artifacts) from the 1950s (the <a href="http://www.pbs.org/wgbh/amex/tupperware/peopleevents/e_future.html">Tupperware/</a>Kitchen of the Future/Atomic Palate age). If I ever fell asleep in their kitchen…<br /><br /><em>Fell asleep from wine.<br /></em><br />Fine. But if I did, I’m certain I’d dream of Play-Doh and Colorforms and the candy case at <a href="http://www.happyitis.biz/">Farrell’s.</a> Now add to this the luminous colors of butternut squash (Erin’s chopping up 2 lbs of it), bell peppers, onions, even a jalapeno! The house smelled so comfortable (yes, it can) that I dozed off in mine comfy chair. Then six cloves of garlic, like a snap of smelling salts, slapped me from sleep. Josh’d begun the batter for the corn muffins. “I’m supposed to beat these until frothy,” he says. For some reason, we all laughed.<br /><br />I wondered, “Is one nurtured on corn bread “corn-bred”?<br /><br /><em>You must’ve been born in a corn maze.<br /></em><br />Why do you…? Oh, very funny. While the chili…<br /><br /><em>Chewp.<br /></em><br />… cooked in Big Pink, the muffins rose in the oven. We adjourned to the den to watch some “Harry Potter” DVD special features (this is not exactly the <a href="http://www.pbs.org/wnet/americanmasters/episodes/the-algonquin-round-table/about-the-algonquin/527/">Algonquin Round Table</a>).<br /><br />Ding!<br /><br />We’re at the dining room table, chili ladled into bowls, muffins split and buttered.<br /><br />“This is a colorful meal,” says Adam.<br /><br />“I don’t see color, so… it looks like a pot of gray,” announces Erin.<br /><br />Four slurps. A pause… Another triumph! Hearty, fresh! But not heavy. Warming without sweating. We’re all satisfied with this first ITSK meal of the year.<br /><br /><em>Wait, why do you call it “4 Seasons”?<br /></em><br />I can’t remember exactly. At the time, we were certain there was something seasonally encompassing about the meal. Try it. You’ll know what we mean. Make it for a loved one on Valentine’s Day. It’ll warn your heart and sweep away those gloomy winter blues!<br /><br /><em>Erin’s Intro: It’s vegetarian (have we ever done that before?), it’s gluten free, it’s filling, healthy and pretty to look at. Add a mouthful of excellent pumpkin cornbread muffins, and follow up with a nice long nap. It’s the perfect winter meal! Thanks for saving the column this month, Adam! Here’s to you, friendship, and totally inappropriate dinner conversation.</em></p><p>4 SEASONS BUTTERNUT CHILI (Chewp!)</p><p>Extra virgin olive oil<br />5 cloves garlic<br />1 tsp cumin, chili powder, and ginger<br />Salt and pepper<br />1 sweet onion, chopped<br />1 cup chopped celery<br />1 red pepper, chopped<br />1 jalapeno<br />1 green pepper, chopped<br />2 cups butternut squash, diced<br />3 cups V8<br />1 cup broth or water<br />1 can black beans, drained and rinsed<br />1 can kidney beans, drained and rinsed<br />1 can diced tomatoes<br />1 Tbs honey<br />Fresh lime and cilantro</p><p>In a large heavy pot on medium heat, add extra virgin olive oil, garlic, onion, seasonings, celery and peppers. Cook about two minutes. Next add the beans, tomatoes, butternut squash, honey, V8 and broth or water. Cover and simmer. Let cook for about one hour, stirring occasionally, and adding more broth or water if desired. Before serving, squeeze in ½ fresh lime juice. 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MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Wl36mjqEXvu9ucU4mDGeeY_WL6NDK9RYLauoB0CmNNEFKzcOgDeoJlwnGQk9KDT3NWbq1T3bnyZRCWaTauHn12qr434cMc4JXYOTZpwAJ13sfhmZNyS5WvOUuRP2UFBtjNZcfe29XzQ5/s400/16x.jpg" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2EESs1_7nphmNuVc1GJoxMrF3L_Qh9vSp6wxgngTJCRauwkNvoh0SfS6ndsMY613Wt-3PGxKKUHhC07v5YCSlE65x-0aH-d6SDen4mhCwQ2QVxrbHv1p4tcRmd_V287PLWikFUX78T64P/s1600-h/20x.jpg"><img id="BLOGGER_PHOTO_ID_5431653425033544818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2EESs1_7nphmNuVc1GJoxMrF3L_Qh9vSp6wxgngTJCRauwkNvoh0SfS6ndsMY613Wt-3PGxKKUHhC07v5YCSlE65x-0aH-d6SDen4mhCwQ2QVxrbHv1p4tcRmd_V287PLWikFUX78T64P/s400/20x.jpg" border="0" /></a><em><span style="font-size:85%;">The “In the Sellwood Kitchen” cast and crew can be contacted at: <a href="mailto:erinandmike@sellwoodkitchen.com">erinandmike@sellwoodkitchen.com</a> </span></em>The O'Shaughnessyshttp://www.blogger.com/profile/05533721125071292386noreply@blogger.com21tag:blogger.com,1999:blog-6272360839935420096.post-86016114811251399532009-12-20T12:22:00.000-08:002009-12-20T12:56:14.616-08:0031.0 The Other White Christmas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkGL-SyoIF07HNr1Fwil8wJ95k6rjltvjt2UeJMuZEkJof2WhZ6PQg-BDEib2T2n6BP_qvgVhzg4wniwa02QRqSAtH9nstb0AEcI1XE0C4qghWDZFF4YAHQBIRudrPHnZl84MKoS9shhDn/s1600-h/ITSK+31.0.JPG"><img id="BLOGGER_PHOTO_ID_5417424786709831074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkGL-SyoIF07HNr1Fwil8wJ95k6rjltvjt2UeJMuZEkJof2WhZ6PQg-BDEib2T2n6BP_qvgVhzg4wniwa02QRqSAtH9nstb0AEcI1XE0C4qghWDZFF4YAHQBIRudrPHnZl84MKoS9shhDn/s400/ITSK+31.0.JPG" border="0" /></a><br /><div><em><span style="font-size:85%;">Starring Erin & Mike and Adam & Josh<br />Filmed on Location in Beautiful Downtown Sellwood<br />Soundtrack: “Hanover Winter Song” by Fred Waring & His Pennsylvanians<br /><br /></span>“For the wolf-wind is wailing at the doorways”<br /></em><br />It’s cold tonight, but not as cold as it’s going to be. Give when you can to the hungry and poor (though, jeez, aren’t we all a bit needy these days). Often Erin and I will look around our apartment, and though it’s no penthouse, we are relatively, in this day and age, well-enough off: roof over our heads, TV, computer, subscription to Netflix… When I complain, it’s briefly, and followed immediately by guilt, and then gratitude.<br /><br />It’s Christmastime (and the holidays for other faiths and non-faiths as well). But it’s a bit like Whoville this year (though try finding a box of Who-pudding – is it an east coast food, like Sunny Doodles?). What I mean is the obvious – the continuing effects of the recession. I saw three signs that tell me the “Holiday Spirit” has his work cut out for him this year:<br /><br />The gruel appears to be thinner and perhaps even sourer than Magoo’s.<br /><br />I saw a sidewalk Santa whose beard was attached with scotch tape. Sadly, it was his own beard.<br /><br />We’ll only have 10 Days of Christmas this season. The lords a ‘leaping were laid-off, and four calling birds called in sick with, surprisingly, the flu.<br /><br />But not unlike those Vicar of Winkfield pear-shaped citizens of Whoville, we don’t need “things” to enjoy the magic of this season. We don’t need “stuff” or “junk” to bring us joy. And really, don’t most of us have enough things and stuff and junk already? I mean, really, a portable phone?<br /><br />The only “stuff” we really need is food, uh, stuff. Luckily, we have food. And Erin and I would like to share it with you. Not the food, per se, but the secret (well, it’s a secret to me) to making the food. Let the Christmas magic begin!<br /><br />Returning to the Sellwood Kitchen after… Good King Wenceslas, it’s been six months! It’s Adam & Josh (which means we’ve consumed a lot of gluten since then). But now, a delicious gluten-free recipe! I’m almost certain it’s Santa-approved (and judging by the sprawl of his bowlful, a dumpster sundae could find a place on his menu board).<br /><br />So today’s meal is a dumpster sundae (nah, nah) – it’s Sweet & Sour Pork. With broccoli and steamed rice! Sure, it’s a bit more expensive than tacos, but it’s no filet mignon (who’s eating that anyway these days?). Still, this meal fed four of us and I had leftovers the next day.<br /><br />And how was it? Hark, the hungry angels (yeah, right) sing:<br /><br />Erin: It’s so tender it cuts with a fork.<br /><br />Adam: It’s senior-friendly. (Erin cocks her head toward me. The Boys laugh.)<br /><br />Mike: What? What’d I miss?<br /><br />Adam: You – you’re the senior. (Mike groans.)<br /><br />It’s good to be together, to show our Christmas decorations: The ceramic Mr. & Mrs. Santa Claus (the former a twenty-nine year old prize, the latter painted by my mother) in front of the fireplace; the talking leg lamp crate ornament; the ruby-beaded figurine we call Eva Gabor; the framed Christmas albums on the wall.<br /><br />Earlier we’d visited Adam & Josh’s to view their holiday home (please silently preface each item with the word “antique”): Christmas sheet music; the “Glolite Happi-Santa” (so creepy from a certain angle I suspect heathens were behind its production); baubles & bulbs & books by the sash / they even displayed the last can of Who-hash!<br /><br />Anyway, may your days be merry & bright and may we bring that same light into the lives of those around us! Merry Christmas from Erin & Mike and the whole gang at the Sellwood Kitchen!<br /><br />SWEET & SOUR PORK ON RICE</div><div></div><br /><div>1 Boneless pork loin<br />Salt, pepper, rosemary, thyme, ginger<br />1 small onion, chopped<br />½ Cup white wine<br /><br />The Pork: Heat a skillet on medium high. Season the Pork loin on both sides with salt, pepper, rosemary, thyme and a dash of ginger. Sear the pork loin for about two minutes on each side, until just it starts to brown. Place browned pork loin in baking dish surrounded by chopped onion, with wine, and into 350 degree oven. Cook until internal temperature reaches 165 degrees. Let sit for about five minutes before cutting.<br /><br />Sauce: (double or triple this recipe, it only makes about one cup)<br />¼ Cup brown sugar<br />1 tsp Soy Sauce<br />1/3 Cup Tbsp Rice Wine Vinegar<br />1 Tbsp Ketchup<br />2 tsp Corn starch dissolve in 4 Tbsp water<br /><br />Mix all ingredients except corn starch mixture into sauce pan on medium heat. Bring to a simmer, add corn starch mixture and stir until thickened.<br /><br />Slice pork and serve over rice with sweet and sour sauce.</div><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNwTzL96r0oyDFhYvlzLBgFkrLdm915Dd1Kc6WIFwihOSmGA97kQeo4z4MG3WZWXYi4dA_crqsfhzjzBnXnsVDgSZuYr9f3VzNXvlG8y11y_ipjF-EWlPFnXg5YLysXT-f20x4oOfRSUID/s1600-h/IMG_4745.JPG"><img id="BLOGGER_PHOTO_ID_5417423790709315682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNwTzL96r0oyDFhYvlzLBgFkrLdm915Dd1Kc6WIFwihOSmGA97kQeo4z4MG3WZWXYi4dA_crqsfhzjzBnXnsVDgSZuYr9f3VzNXvlG8y11y_ipjF-EWlPFnXg5YLysXT-f20x4oOfRSUID/s400/IMG_4745.JPG" border="0" /></a><br /><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0LgG02N_3NrdtoxMgvyEuXD9MKIsPZU5wE7im5gDMKq8yAVLKWSBUXvSJ6heCAqUbDNWh89q6yd2Al2Z-HNCivTrZkj8pbCkRjjpxPFoScRO9b-cded0DSFRNlUDRhBWUya6XHuNxvPSy/s1600-h/IMG_4743.JPG"><img id="BLOGGER_PHOTO_ID_5417423128338655858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0LgG02N_3NrdtoxMgvyEuXD9MKIsPZU5wE7im5gDMKq8yAVLKWSBUXvSJ6heCAqUbDNWh89q6yd2Al2Z-HNCivTrZkj8pbCkRjjpxPFoScRO9b-cded0DSFRNlUDRhBWUya6XHuNxvPSy/s400/IMG_4743.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOVJoMl9sLf-6-XW8wbcoF72Ow11FVJ5oBFLcBKeqag0Rlcu2RRmmd_99rBF_lpEWEkk66ypBaquSa9BgQA34-JFXh01NBUJUsV7xW3TaPBfiJ2cYuQc4w6jTlwKC1RIV-9RAVH9rYjR6/s1600-h/IMG_4717.JPG"><img id="BLOGGER_PHOTO_ID_5417423123290687714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOVJoMl9sLf-6-XW8wbcoF72Ow11FVJ5oBFLcBKeqag0Rlcu2RRmmd_99rBF_lpEWEkk66ypBaquSa9BgQA34-JFXh01NBUJUsV7xW3TaPBfiJ2cYuQc4w6jTlwKC1RIV-9RAVH9rYjR6/s400/IMG_4717.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiun_o1WdHHaf8s30vGH_YktTeVPaTxg-jqbm-96d1tso518uS_Zanrj58RipWvGHC0SCpoD4SMlCp0DFvbIWFZ1Txpdjl14knCn45MZT8reX2dw_O-s3DbC_7MvpYTwN-ueNtsNk03dEMX/s1600-h/IMG_4718.JPG"><img id="BLOGGER_PHOTO_ID_5417423112923050386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiun_o1WdHHaf8s30vGH_YktTeVPaTxg-jqbm-96d1tso518uS_Zanrj58RipWvGHC0SCpoD4SMlCp0DFvbIWFZ1Txpdjl14knCn45MZT8reX2dw_O-s3DbC_7MvpYTwN-ueNtsNk03dEMX/s400/IMG_4718.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJYJ5YuMn99AWHVJ9dq4FsL3UuzOAQTiTDste4p9_k-mVp1Bc70an_iMnrZOvqMkSE25wlPfHQvcMYf-vPKeWyuo6BLNuwTQztFd0GNlSc8W-JTmgULgW2XgA5-FJ0z3XTXiu6tgvnwDcJ/s1600-h/IMG_4750.JPG"><img id="BLOGGER_PHOTO_ID_5417423104364915874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJYJ5YuMn99AWHVJ9dq4FsL3UuzOAQTiTDste4p9_k-mVp1Bc70an_iMnrZOvqMkSE25wlPfHQvcMYf-vPKeWyuo6BLNuwTQztFd0GNlSc8W-JTmgULgW2XgA5-FJ0z3XTXiu6tgvnwDcJ/s400/IMG_4750.JPG" border="0" /></a><span style="font-size:85%;"><em>The “In the Sellwood Kitchen” cast and crew can be contacted at: <a href="mailto:erinandmike@sellwoodkitchen.com">erinandmike@sellwoodkitchen.com</a></em> </span></div></div></div></div></div></div></div>The O'Shaughnessyshttp://www.blogger.com/profile/05533721125071292386noreply@blogger.com29tag:blogger.com,1999:blog-6272360839935420096.post-81649641105477114162009-11-16T19:20:00.000-08:002009-11-16T19:41:43.350-08:0030.0 A Little Thanksgiving<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC5IhINZ4fXKAxOwpE1InExB_G9ZSmKsCwXPhPiqoM8fRHRRbiJfrM8xQ1kaeAHnoBxvT_OOLTyiDXD7_L5RjJU6HE00oGLp6M2LujlPZ79NF6MpG0U4Q8lMyd0x2eQ96y0FIWhC1IXn0Q/s1600/ITSK+30.0.JPG"><img id="BLOGGER_PHOTO_ID_5404911351086732290" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC5IhINZ4fXKAxOwpE1InExB_G9ZSmKsCwXPhPiqoM8fRHRRbiJfrM8xQ1kaeAHnoBxvT_OOLTyiDXD7_L5RjJU6HE00oGLp6M2LujlPZ79NF6MpG0U4Q8lMyd0x2eQ96y0FIWhC1IXn0Q/s400/ITSK+30.0.JPG" border="0" /></a><br /><div><div><em><span style="font-size:85%;">Starring Erin, Mike and Sarah<br />Filmed on Location in Beautiful Downtown Sellwood<br />Soundtrack: Poems, Prayer & Promises by John Denver<br /></span></em><br /><em>“How long it’s been since yesterday and what about tomorrow?”<br /></em><br /><em>Erin’s intro: If I had to pick my favorite thing about Thanksgiving Dinner, I'd pick the leftover mini-sandwiches on rolls. We always use Rhodes rolls, they're in the frozen section, and I think they make the sandwich amazing. Actually I prefer these sandwiches to the Thanksgiving meal its self. Maybe it's just the nostalgia.</em></div><br /><div><em>Everyone has their own Thanksgiving traditions – this only occurred to me as I got older, of course. We used to have a Turkey Bowl in the pasture. Football, with a break to listen to “Alice's Restaurant” at noon, followed by more football, followed by more food than humans should ever consume in one sitting. Afterwards, we’d lie on the floor in front of the fire, watching movies, until (finally) late night mini leftover sandwiches! Ah, tradition!</em></div><br /><div><em>Of course things change. We haven't had a Turkey Bowl in a long time. I'm hosting this year for the first time, so Thanksgiving will evolve. We'll start our own traditions like families do. But I will make sure of two things: Always listen to “Alice's Restaurant”, and always save room for the mini sandwiches.</em></div><br /><div>On Sunday, November 8 at 1:58pm, I put on my pajamas (well, my pajama bottoms and a Uniglo Jean-Michel Basquiat Bear t-shirt). My outside errands for the day were done. It was now time to prepare for our Pre-Thanksgiving Pretend After-Thanksgiving Leftover Meal!<br /><br />Having already donned said sleepwear, I was ahead of the game. When I was younger, the Thanksgiving television viewing tradition, besides watching the Dallas Cowboys play, was the triumvirate of Giant Ape movies: King Kong, Son of Kong and Mighty Joe Young. WOR Chanel 9 showed them every year on Long Island (along with a slew of Christmas commercials).<br /><br />Later in the afternoon (late afternoon, or maybe early evening, or maybe it wasn’t even Thanksgiving Day at all), we’d tune in to WPIX (that’s Ch. 11 to you old New Yorkers) to watch Laurel & Hardy in “March of the Wooden Soldiers”, which I think was officially titled “Babes in Toyland” but syndication had its way with it, and they might’ve been right, since dopey kids my age were more likely to watch a movie about wooden soldiers than babes (boy, we’re we dumb!). Can you imagine? There used to be a time when 12-year olds watched forty-year old black & white films.<br /><br />Recently, Thanksgiving, as glorious as that day is, has become the “Christmas Eve” of our harvest holiday. The Day after Thanksgiving is the big day now (although, by “big”, we mean small and quiet and comfy. And our NEW television tradition entails the viewing of the “Lord of the Rings” trilogy. Erin made the startling statement that watching LOTR on a rainy day with smells of warm Thanksgiving leftovers in the air is just a notch less wondrous to her than being in Disneyland. A powerful declaration!<br /><br />SETTING: The pretend morning after fake Thanksgiving. Rainy. Cold. The office is closed (in this fantasy, as opposed to “real life” where I have to “go in for a few hours”).<br /><br />“That was some parade yesterday, huh? Remember when the girl from that show sang that song the kids dance to?” I mused. Despite eating everything yesterday, I’m hungry again. Is it time for lunch?<br /><br />“Is it time for lunch?”<br /><br />“You’re 40 years old – lunch is whenever you want it,” says Erin.<br /><br />Yes, but what I meant was: is lunch being made for me? Erin knew what I meant. Presently, she and Sarah were redesigning Thanksgiving’s leftovers into phenomenally ambrosial (hence, edible) architecture.<br /><br />“What are you writing about, the sandwiches?” asks Erin.<br /><br />“Not yet. I haven’t written enough words about old holiday specials they’ve stopped broadcasting. “<br /><br />“What’s that one with the weird Mickey Mouse?”<br /><br />Surely, Erin is referring to “March of the Wooden Soldiers!” Said character resembled Disney’s ambassador. You know, it was a capuchin monkey in a costume! Monkey Mouse. But don’t ever watch the colorized version. It’s dumb. Everything colorized is dumb.<br /><br />Type, type, type. Sniff, sniff. “Let’s hunt some orc!” the television calls. New traditions are forming – this is the soft thrill, the ironic promise of nostalgia: in this obsession with the past, there is the antidote of renewal. Life constantly, insistently, spools out a fresh past, the best moments of which keep us tethered to the present, and by extension, the future.<br /><br />“What are you gals working on in there?” The smells were, if this is at all possible (and if it is, the pews in my new church will be hewn from self-rising rolls), even more pleasurable than their virginal releases of yesterday.<br /><br />“THE BEST MEAL EVER!” they shout back.<br /><br />Agreed.<br /><br />Happy Thanksgiving Etcetera from the Sellwood Kitchen!</div><div><br />Thanksgiving Leftover Minis</div><br /><div><em>Shepherd's Pie-Inspired Casserole Ingredients:(From Leftovers)</em></div><br /><div>Green Bean Casserole</div><div>Carrots, Onions, Celery from stuffing if you had extra (diced)</div><div>Gravy</div><div>Turkey , diced</div><div>Stuffing</div><div>Mashed Potatoes</div><div>Sautéed Mushrooms</div><br /><div>This can be assembled in individual ramekins, if you have them, or one large casserole dish if you don't. In the dish, place a layer of green bean casserole with sautéed mushrooms. Add a small amount of carrots, onions and celery if you have it. Then add a layer of diced turkey. Ladle a few spoonfuls of gravy over the ingredients. Next, press a layer of leftover stuffing over the top of the veggies and turkey. If you don't have leftover stuffing, whip up a box of stovetop, you won't be sorry. Finally, cover the casserole with a layer of mashed potatoes, like a shepherd's pie. Refrigerate. When ready to serve, place the mini casseroles on a baking dish in the oven at 350 degrees for about a half hour, or until hot through. Serve with Mini Sandwiches and the cutest mini apple pie in the world, or just pie.</div><br /><div><em>Mini Sandwiches</em> </div><br /><div>Do whatever you want! Mine always include mayo, cranberry sauce, turkey, maybe stuffing, on a dinner roll. Yum!<br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit6wvMqMaGd2XAPkAjyiqLyXeI4pzgwDenWkXLSFuFt9yFP3lXmq_-T-3MvnLktHugJY14IvJZ83AJd2qTEfPra-26OL3mCOdVnrqNbTuXYqdPgis03LFahTD1CCifs4GEo9ArKEpxrmcs/s1600/2-Bear.JPG"><img id="BLOGGER_PHOTO_ID_5404908275830423010" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit6wvMqMaGd2XAPkAjyiqLyXeI4pzgwDenWkXLSFuFt9yFP3lXmq_-T-3MvnLktHugJY14IvJZ83AJd2qTEfPra-26OL3mCOdVnrqNbTuXYqdPgis03LFahTD1CCifs4GEo9ArKEpxrmcs/s400/2-Bear.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7FDeREzAaJ3dYEzf0680ON8s39NWol53gI1OCMUv-47yI-7Qxpxcw3sdbZdKzyySFY0HOvXsHUF9S0e7175fvYg7C0QxHPu8gpv1wJuQ1m47Jr6M6pisLblm23uMFViDJFWcxDqenkiv/s1600/3-Dough.JPG"><img id="BLOGGER_PHOTO_ID_5404908271526238098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7FDeREzAaJ3dYEzf0680ON8s39NWol53gI1OCMUv-47yI-7Qxpxcw3sdbZdKzyySFY0HOvXsHUF9S0e7175fvYg7C0QxHPu8gpv1wJuQ1m47Jr6M6pisLblm23uMFViDJFWcxDqenkiv/s400/3-Dough.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif6Q4JH3JPxxhYpsPBQT9IXGu1Uj6_mDk35L5pVv1qRKCScDNe0qHEZkXmBZyxl9Bf0LZxx3lKcCd1mKMrlODHki8Ms8kRJr4nIaSAzaVAHMZALo_9jbWk7K17FxoX_qQ4gBd4tZcUA_I0/s1600/4-Mushrooms.JPG"><img id="BLOGGER_PHOTO_ID_5404908267564805778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif6Q4JH3JPxxhYpsPBQT9IXGu1Uj6_mDk35L5pVv1qRKCScDNe0qHEZkXmBZyxl9Bf0LZxx3lKcCd1mKMrlODHki8Ms8kRJr4nIaSAzaVAHMZALo_9jbWk7K17FxoX_qQ4gBd4tZcUA_I0/s400/4-Mushrooms.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshHwZeGQ-R9YDnuvHbVjzmz8j-mO6KE2O7YjxWF-Ow6lRirFnrRuNpB8ons5EKpYB6oyhwlOAwU01Bg4wvUocdaC785uw7wqVg3EmmX3rrjVpxkv_09hIHHHAM_IW-9pRa8oKNMHLsH7P/s1600/5-Stuff+Pie.JPG"><img id="BLOGGER_PHOTO_ID_5404908261632176178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshHwZeGQ-R9YDnuvHbVjzmz8j-mO6KE2O7YjxWF-Ow6lRirFnrRuNpB8ons5EKpYB6oyhwlOAwU01Bg4wvUocdaC785uw7wqVg3EmmX3rrjVpxkv_09hIHHHAM_IW-9pRa8oKNMHLsH7P/s400/5-Stuff+Pie.JPG" border="0" /></a> <img id="BLOGGER_PHOTO_ID_5404910625865072226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-C2_wOL-UySURDdlHmMeCkiTr5vtIMYWpqWKodrTmATeaLLnehcqoT0Di_uaHDmve4pxspZnsuhjtczHRrFZ2W_re3TBdStOFV4_W-xR1thoycCwVx6U3g_3K-aq59zGUxAaV3knrFfKe/s400/6-Shep+Pie.JPG" border="0" /><br /><div><div><div><div><div><div><div><div><div><div><em><span style="font-size:85%;">The “In the Sellwood Kitchen” cast and crew can be contacted at: </span></em><a href="mailto:erinandmike@sellwoodkitchen.com"><em><span style="font-size:85%;">erinandmike@sellwoodkitchen.com</span></em></a></div></div></div></div></div></div></div></div></div></div></div></div>The O'Shaughnessyshttp://www.blogger.com/profile/05533721125071292386noreply@blogger.com24tag:blogger.com,1999:blog-6272360839935420096.post-47587140843350449322009-11-03T12:44:00.000-08:002009-11-03T21:31:28.129-08:0029.0 You're Out of Your Gourd!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi49ZEIKpMin64fj4UyGqEOZ5nXSOg-DpJQgpCaJUxLaJXyKAvtFvSQR36pAz-3Gu6Rrzs27W-9VBK2MBr8Twy4lrWbA_rYCTLjZYAjWnThxtIX_i9NHPaUkxeRvK8PavP7JPusc_TteWtU/s1600-h/ITSK_29.0.JPG"><img id="BLOGGER_PHOTO_ID_5399981647382487874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi49ZEIKpMin64fj4UyGqEOZ5nXSOg-DpJQgpCaJUxLaJXyKAvtFvSQR36pAz-3Gu6Rrzs27W-9VBK2MBr8Twy4lrWbA_rYCTLjZYAjWnThxtIX_i9NHPaUkxeRvK8PavP7JPusc_TteWtU/s400/ITSK_29.0.JPG" border="0" /></a><br /><div><em><span style="font-size:85%;">Starring Erin & Mike and Kelly & Celia<br />Filmed on Location in Beautiful Downtown Sellwood<br />Soundtrack: A potpourri of jazz sides<br /></span><br />“Song with Orange”<br /></em><br />Autumn. Deep in it. It was raining a bit as I shuffled down Linn through a tarp of wet leaves. Earlier that afternoon, I’d fallen asleep on the couch listening to a live version of Coltrane’s “A Love Supreme”. At times my stride matched the dance of Elvin Jones’ drums. But now, through the leaves, all I could hear was the bow across Jimmy Garrison’s bass.<br /><br />Our autumn began late September in Ohio’s Amish country. The town has an actual name, but I just call it “Amish Country” even though I purchased some delightful cookies from a sweet Mennonite gal. We were visiting our friends Paul & Donna, who made an appearance in the October 2008 episode of ITSK. They have opened a deli in the “big city” near them, a small town center that makes Milwaukie look like Manhattan. Donna is a terrific cook, made all the sweeter by their refusal to take any payment for our meals (which was darn middle-American of them). Also the visit marked thirty years since Paul and I had first met in grade school, and if he HAD charged me for the beef stew (which was out of this world), I would’ve thrown down my cheesecake-covered fork (also on the house) and stormed out of there!<br /><br />On the Saturday of our visit, the deli participated in the town’s Scarecrow Festival. I bought a cheese-filled sausage and strolled through the fair, judging the entries on my own. “Woodstock Scarecrow” got a “thumbs up,” as did “Scarecrow Spiderman” displayed in a manner on his stake, I found myself silently musing, “Spiderman died for our sins”.<br /><br />The orange and red sunsets over the cornfields of Ohio made the perfect autumnal entrance for Erin and me.<br /><br />Back in Sellwood, we embraced the season. To the pumpkin patch! As luck would have it, our friends the elusive (and bitingly satirical) Kelly and Celia were also in the market for gourds. They met us at the Sellwood Kitchen.<br /><br />Behold! Upon entering our humble abode one encounters the newly constructed O’Shaughnessy Public Library, five bookshelves, charmingly categorized, and containing more unread than read volumes. That’s my fault – I’m a slow reader, but a perpetual collector (though nothing suitable for the Antiques Roadshow, mind you).<br /><br />Celia seemed more impressed with the library than Kelly who, reflecting on the Travel section’s proximity to the Poetry shelf, offered, “Let’s see what Whitman has to say about Paris.”<br /><br />Curiously, I don’t have any Whitman.<br /><br />Off to Alice’s Country Market in Damascus, not so much a pumpkin patch as a pumpkin pile, pre-picked and unmuddied, which was fine with me as I had worn my new Skechers. A hay pyramid, of the Aztec variety, displayed dozens of pumpkins on its ledges. Kelly scaled the monument and in the bright noonday sun, the silhouette looked familiar to the Tanis dig scene in “Raiders of the Lost Ark”.<br /><br />It was an uneasy scaling, and indeed as she wobbled up the bales, she warned all subsequent climbers that this was not “stable hay” as she had presumed. Luckily, she descended unharmed.<br /><br />Erin made the fortuitous decision to purchase a pair of butternut squash, a gourd whose playful name would serve well as a 1950’s sock hop dance, performed in tight high-waisted slacks. Later that evening she would turn squash to soup, whose shade so closely matched the color of our cat’s coat, we called it Simba Soup. Unofficially of course, because any cook or writer knows that beyond the Middle Ages, “cat” and “soup” is a poor advertisement for a hot, comforting belly-smile of a meal.<br /><br /><br /><em>Erin’s Intro: Its autumn, you’ve got to eat this soup!<br /></em><br />Creamy Butternut Squash Soup<br /><br />2 Butternut squash<br />1 yellow onion, diced<br />4 tablespoons butter<br />3-4 Cups whole milk<br />1 can broth<br />1 teaspoon ground nutmeg<br />1 teaspoon curry powder<br />Salt and pepper<br /><br />Cut each squash in half length wise and scoop out seeds. Coat a roasting pan with non-stick cooking spray and place the squash halves inside cut side down. Roast at 350 degrees for one hour. After squash has cooled slightly, scoop out all of the squash and throw away the skins. Bring a large stock pot to medium heat; add a small amount of oil, the butter, and the diced onion. Cook until onion is translucent, about five minutes. Add the squash, broth and half of the milk. Add seasoning and salt and pepper to taste. Using an immersion blender, blend to a smooth consistency. Add more milk to reach your desired consistency, blend again. Heat through but do not simmer. Adjust seasoning if necessary. Serve and Enjoy!</div><div><br /> </div><img id="BLOGGER_PHOTO_ID_5400115638257533074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEhSRs1ntCY7hEcR0PBllSP89s6WtpoaOoPwVUc6Rcux2cckXYcfEo69z5rMARtlXaAVwQv6la2htIoGDNEx5yznftfuhitotAbtiBFDCIs1fJoNwOKl0GaYeQyWAcFNGpJXjnIDj1uw3O/s400/IMG_4219.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5400115650555769618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_gj8D6JQVBAHaURwVgKLmMFWEOCaRsTEmO33b_VHv2Ngpf-qsx3ui8DRVmv-OcgJHmjuxhoKcvuz4M1EwvaQFqoaoaMQB8IdVUa_fc-VcQCtmz4r97dpiyBhMuQD0uZmwEfcM0EhrbJl9/s400/IMG_4029.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5400115666627055522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKyxv96en02wrqQMrjK-F-TF5QkFCuPlFTVVkbPQMvyNjoEbJA57GpW5d1onhBxx-5VGWcssdMKLZkXdvmYm2_vayQ2PNloj2xArFKlQf7lJfhMGthZBXcsyZI17Xfa71Owo9qeB8ftaRJ/s400/IMG_4313.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5400115644772989474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilhWeWX5LfLgd9Fe4XFjFjDSE51hYOEezrGplwaSKc8uR3oYv0myx608CLmkUrgmzQ1hqvfurLQ3xabB7WC_KO87KwBAZSg7F1tbvK7JsMI0ixnhypi-zR-el7FGILx06QryAiksquYRqs/s400/IMG_4338.JPG" border="0" /><br /><em><span style="font-size:85%;">The “In the Sellwood Kitchen” cast and crew can be contacted at: <a href="mailto:erinandmike@sellwoodkitchen.com">erinandmike@sellwoodkitchen.com</a></span></em>The O'Shaughnessyshttp://www.blogger.com/profile/05533721125071292386noreply@blogger.com13tag:blogger.com,1999:blog-6272360839935420096.post-36539362800042007542009-10-27T10:31:00.000-07:002009-10-27T10:52:54.432-07:0028.0 Black Bean/White Album<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSpYXKph8LHcmBLDIUF5NuaUZkpmxTfbU01lajdTd5YBKDkx38nS1hAqW-ko9W9Z4cxSaRsM5Z7C7U8SHbpImTTDXBWM_tORUH-W0gVf9BoU9H5i0xWkO8WO34SRbdR8L3jUVbF5KAJh9R/s1600-h/ITSK+28.0.JPG"><img id="BLOGGER_PHOTO_ID_5397338622721368514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSpYXKph8LHcmBLDIUF5NuaUZkpmxTfbU01lajdTd5YBKDkx38nS1hAqW-ko9W9Z4cxSaRsM5Z7C7U8SHbpImTTDXBWM_tORUH-W0gVf9BoU9H5i0xWkO8WO34SRbdR8L3jUVbF5KAJh9R/s400/ITSK+28.0.JPG" border="0" /></a><br /><div><span ><em><span style="font-size:85%;">Starring Erin, Mike & Sarah<br />Filmed on Location in Beautiful Downtown Sellwood<br />Soundtrack: The Beatles by the Beatles<br /></span><br />“Half of what I say is meaningless…”<br /></em><br />So, Erin was supposed to be baking cookies for this month’s article (the announcement of which emptied my salivary glands) but apparently something happened to the dough, and we had a TOTAL #&$%! DISASTER on our hands! Well, not on my hands – I was halfway across the room flipping through a TV Guide from November 1976. I was conjuring the autumns of my youth for this first article of the fall.<br /><br />When I was a kid, in the 1970s, the fall was the best of times and the worst of times (I just made that up). School restarted, and while I always enjoyed the first few days (what with the fresh notebooks and new dungarees), the seeming endlessness of it, the unbearable distance from the next summer, marked my biological calendar for life. Even today, at September’s cusp, a strange twinge in my gut triggers a phantom panic.<br /><br />Tonight it’s raining. We still have the windows open, but the telepathy of fall has sent a cool transmission. It is faint, and in the rain. The train passes through and the wind carries the call-and-response of the mournful whistle and the canine baying. I’m reminded of the outro of the Beatles’ “Good Morning, Good Morning.” You know, with the barking…<br /><br />You do own Sgt Pepper’s Lonely Hearts Club Band, right? So maybe it’s not the masterpiece it’s held up to be (for my money, there weren’t enough oboes), but it’s certainly influential. Though my brother Jim vehemently disagrees, I’m more impressed with their follow-up, popularly known as the White Album. I’ve owned the LP for years (jeez, I bet I bought it around ‘86?). But I’d never owned the CD until I purchased the new re-mastered version last week.<br /><br />The Beatles White Album doesn’t have much to do with soup, although the word is uttered once during “Revolution 9”. My cursory research yields this is the only reference to soup in all of the Beatles lyrics. But the White Album holds no shortage of food: “Glass Onion”, “Wild Honey Pie”, and “Savoy Truffle”. “Piggies” sets the protagonists at the dinner table; “Cry Baby Cry” tackles a royal breakfast.<br /><br />Ah, my thoughts are all a’swirl! You see, with fall approaching, my nostalgia grows a thicker coat, a bit ragged and ursine with each turned page of the calendar. The Fall TV Lineup of 1982, bare trees trembling outside a library window, shopping for Halloween costumes at Richie’s Variety, and the Beatles: these are loose bits in the pockets of my autumns. Especially the Beatles. Especially the White Album.<br /><br />I close my eyes and see myself crunching through the oranged maple leaves while “Rocky Raccoon” tumbles through my ears. I feel like “Mother Nature’s Son” hiking up the mountain for blackberries. I saw a “Blackbird” fly! It’s such a “Long, Long, Long” walk that when I return home, “I’m So Tired.” “’Good Night’,” I mumble as I slog to the bedroom. But I’ve forgotten something – I’m hungry! The house is a bit chilly; rain and its dark clouds banished a fair piece of heat today. I’m starving! It’s fall!<br /><br />“It’s black bean soup. You want any?” asks Sarah.<br /><br />“Nah, I don’t like black beans,” I reply.<br /><br />“He really doesn’t,” says Erin, “but I’ll have a bowl.”<br /><br />Later, I’m on the couch eating macaroni & cheese, when my eyes start burning. But in the good way; in the grilling onion way. I peer into Erin’s bowl. A dollop of pure white sour cream floats on the surface of the black bean soup. Erin takes a picture. She swirls the sour cream into the soup. For a moment, the yin and the yang appear. Then yang swallows yin. Or the other way around. Is yang the spicy one?<br /><br />I try a spoonful. That’s a pretty nice soup, nice and spicy! Then a flash, like a pulse of disco and it’s fall again. The evening sky is pumpkin red. There’s a cold anticipation to the air, as if cooling its jets for the winter. The steam climbs like ivy into the high dark corners of the house. The soup at once is exquisite and comforting.<br /><br />Soon, the new Fall TV season, Halloween, stuffing & gravy, Time-Life Music Christmas album commercials…<br /><br />Soon the butter cookies, the apple cider, the leftover bag of Midnight Milky Ways and Snickers Dark…<br /><br />For now, keep the soup simmering, and I’ll tell you about the walrus & me…<br /><br /><br />BLACK BEAN SOUP<br /><br />2 cloves of garlic, crushed<br />1 onion, diced<br />1 red pepper, diced<br />1 green pepper, diced<br />Oil<br />Salt & pepper<br />1 can beef broth<br />3 cans black beans, rinsed<br />1 ½ tsp cumin<br />¼ tsp ginger<br />½ tsp coriander<br />Cayenne pepper<br />Cilantro & sour cream to top<br /><br />Ina large pot on medium heat, add oil. Sautee diced onions, peppers, and crushed garlic. When softened, add beef broth, rinsed black beans, and spices. Reduce to medium-low heat and simmer covered for 10 minutes. Partially mash mixture. Simmer uncovered for 10 minutes, to thicken. Garnish with tortilla chips, sour cream and parsley. Salt & pepper to taste.<br /></span></div><div><span style="font-size:85%;"><em>The “In the Sellwood Kitchen” cast and crew can be contacted at: <a href="mailto:erinandmike@sellwoodkitchen.com">erinandmike@sellwoodkitchen.com</a> </em></span></div>The O'Shaughnessyshttp://www.blogger.com/profile/05533721125071292386noreply@blogger.com14tag:blogger.com,1999:blog-6272360839935420096.post-4710324841003749342009-09-08T20:47:00.000-07:002009-10-04T21:29:52.217-07:0027.0 Orzo It Seems<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyxyD8RkYcZRhDqGD0n_pbwd1-MyvT8XmZO9ARMWtIQAg7QwsS2l0eRu6es3XqlPS-PlI1Z45Qogk6rifFYDlr1p3y7PkKgGo-B3YXMpl2WdpuewHLm84RhLmMrvIO2GJrY0dD-Dlu6zVQ/s1600-h/ITSK+27.0.JPG"><img id="BLOGGER_PHOTO_ID_5388967144879487330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 301px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyxyD8RkYcZRhDqGD0n_pbwd1-MyvT8XmZO9ARMWtIQAg7QwsS2l0eRu6es3XqlPS-PlI1Z45Qogk6rifFYDlr1p3y7PkKgGo-B3YXMpl2WdpuewHLm84RhLmMrvIO2GJrY0dD-Dlu6zVQ/s400/ITSK+27.0.JPG" border="0" /></a> <div><div><div><div><em><span style="font-size:85%;"></span></em> </div><div><em><span style="font-size:85%;">Starring Erin & Mike<br />Filmed on Location in Beautiful Downtown Sellwood<br />Soundtrack: Shaving Cream by Benny Bell</span><br /></em><em><br />"Shave everyday and you’ll always look keen"<br /></em><br />Just had a haircut and a shave in the bathroom (I’m my own tonsore). Now, in the air-conditioned bedroom, I’m a little chilly. Complaints, complaints. Erin’s scrapbooking (yet another talent) at her desk. And I’m typing in bed. Like Joyce! No, not Joyce. Maybe Saroyan. Probably not Mailer. I’ve got it! Fitzgerald! With his soft hands and all…</div><div><br /> </div><img id="BLOGGER_PHOTO_ID_5388967165558447154" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJwhFkHRgTsJthfaSNJhrSbr0AosKgqBNDse8Vi4Ws68d3c0rGVB6C0-MJITheB5RXcNxbL4-rZ9Dn9fLdTO1f_WftIxvw2FQ_C4Kjf_LH6NHM4CxXu5hPWc99VsJ7v36mYFAD55fIwSZY/s400/joycesaroyanmailer.jpg" border="0" /><br /><div>Me: Hey, Zelda, can I get you a mint julep?<br /><br />Erin: (Pause) What?<br /><br />Me: Oh, nothing.<br /></div><div><br />We didn’t have one of our usual Sellwood Kitchen dinners with the gang tonight. Haven’t in a while. It’s been a busy summer, and, like I said last time (did you read my last article? It was fantastic!), Erin’s been catering her friends’ weddings, so soirees have been put on the backburner until September cools off (both literally and figuratively).<br /><br />Because the sun looks down on us (not literally) and guffaws hot hales of dry white laughter (figuratively).<br /><br />Because the sun is a bum what oughta be socked inna nose for getting too close this summer!<br /><br /><em>Who cares! We’re hungry, whether you dopes eat a big meal or not. What is this – </em>At<em> the Sellwood </em>Borefest<em> or In the Sellwood Kitchen? Give us a recipe!<br /></em><br />All right, I’ll get you a recipe.<br /></div><br /><img id="BLOGGER_PHOTO_ID_5388967148312344674" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 327px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Va2MinZqZnBOlSLhpjBpBvOhBKzLc5luAvoUK5nav8PwtxcNkb6h696n98XFatad_53esIKNiO9PPE8BgQSfmoTqutbIMwU_Skib6CIPy7SXBl9pWObbnbOycBJZLAggaS-mMjapnfeC/s400/0908092104.jpg" border="0" /> <div>Me: Hon, do you have a recipe?<br /><br />Erin: Why mint julep?<br /><br />Me: Huh?<br /><br />Erin: Mint julep. Why would I want mint julep?<br /><br />Me: No, I was saying like if I was F. Scott Fitzgerald, then you’d be Zelda, his wife, and maybe you’d want a mint julep, even though his character, Daisy Buchanan, drank them in “The Great Gatsby” and not his wife…<br /><br />Erin: (Pause) Orzo.<br /><br />Me: Ouzo? Ugh, I hate licorice. I’d rather have a mint julep.<br /><br />Erin: No, write about the orzo salad. God!<br /></div><div><br />I start thinking about too many things at once and don’t pay attention to what’s happening outside my head. The orzo salad. My favorite salad! So cool and refreshing! Perfect for these deep summer days.<br /><br />Erin created what seemed like gallons of this good stuff for one of the recent matrimonial events. So there were leftovers for me! A side dish, I suppose, but I eat it like a meal. I’d market it as such: Orzo Salad – Eat it Like a Meal!<br /><br />I wonder if Fitzgerald ever had orzo…<br /><br /><img id="BLOGGER_PHOTO_ID_5388967157225441074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 294px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3TxHDxThxpVVZEtpMkSk7gRJv_nZwHK8wxjNnCeQnwC78C5fX2LPCDygNk4xvl71mIwKqr4qKdSpI1H1OSBy919l7YQPpCpbPRw3dOjGvMimLhF9USnTQ854QhOp2Oup8woDX5Nuo_lb/s400/fitznouzo.JPG" border="0" /></div><div>Erin: What?<br /><br />Me: (Did I say that out loud?) Oh, nothing, I’m just yammering to myself.<br /><br /></div><br /><div><em>You’re telling us! Why don’t you go sort through those two dozen dusty LPs you dragged home from your precious Antique Mall so we can listen to Erin?<br /></em><br />Hey, that’s not a bad idea! You see, they closed most of the booths there, so the records were going for cheap! Hmm, should I listen to <em>The Live Adventures of Mike Bloomfield and Al Kooper</em> or <em>Invitation to Yiddish?</em><br /></div><div><br />ORZO SALAD<br /><br /><em>Erin’s Intro: The Sellwood Kitchen has been completely taken over by giant trays, chafing dishes, and other oversized food serving paraphernalia. August is wedding season. Granted, I don't have a catering "business", I just seem to enjoy giving up my kitchen, my refrigerator, and 3 days of my life to feed friends of friends at weddings. Why did everyone decide to get married at the coast this year? Oh well, an excuse for a road trip. By the way, a shout out to everyone I know for loaning me coolers this summer. I couldn't have done it without you. The little Disney embellished cooler from our honeymoon isn't up to the task. So, this month, the Sellwood Kitchen hasn't been the usual place to gather with friends to eat and drink wine (we still drink wine though), I don't even remember the last time I cooked a meal for anyone living here... But, it has been a great experience to cook food for 35 to 100 people and walk into a room full of them eating it, and liking it. So, here is one recipe that I used this summer. And don't worry, it's not for 100 servings, but you can always multiply it by 10 if you feel the need...<br /></em><br />1 box orzo pasta<br />1 medium red onion, diced<br />1 container grape tomatoes, halved or quartered, depending on the desired size<br />1 container feta cheese<br />1 English cucumber, peeled, seeded, and diced<br />1/2 bottle roasted red pepper vinaigrette<br />Extra-virgin olive oil (EVOO)<br /><br />Cook Orzo until al dente, strain, and rinse with cold water. Toss with a little EVOO and put in a large bowl. To pasta, add the red onion, tomatoes, cucumbers and feta cheese. Mix together, toss with the vinaigrette. Season with fresh cracked pepper to taste. Let chill in refrigerator for 1-2 hours or overnight. </div><div><br /><em><span style="font-size:85%;">The “In the Sellwood Kitchen” cast and crew can be contacted at: <a href="mailto:erinandmike@sellwoodkitchen.com">erinandmike@sellwoodkitchen.com</a></span></em> </div></div></div></div>The O'Shaughnessyshttp://www.blogger.com/profile/05533721125071292386noreply@blogger.com8tag:blogger.com,1999:blog-6272360839935420096.post-65568514755026924912009-09-08T20:37:00.000-07:002009-09-09T20:53:10.184-07:0026.0 Nineteen Hundred and Sixty-Nine Plus Forty<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9S2zccNXv2WtalCIEMFCENbRDPUjUbehvrt7DIdXl6XfpEs_XKmtvtIpjEmJhk4g7EbpKQ4btj3rTxuUB-d0L7xQluJYaPpvQCaXXR7NyMvHG6sVwIVZt49nPnaE2Yp052Yif2diBHJZa/s1600-h/IMG_3346.JPG"><img id="BLOGGER_PHOTO_ID_5379676278441847938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9S2zccNXv2WtalCIEMFCENbRDPUjUbehvrt7DIdXl6XfpEs_XKmtvtIpjEmJhk4g7EbpKQ4btj3rTxuUB-d0L7xQluJYaPpvQCaXXR7NyMvHG6sVwIVZt49nPnaE2Yp052Yif2diBHJZa/s400/IMG_3346.JPG" border="0" /></a> <span style="font-size:78%;">The writer & his mother (pregnant with the writer) in 2009, recast as 1969</span> <em><span style="font-size:85%;"></span></em><br /><em><span style="font-size:85%;"></span></em><br /><div align="left"><em><span style="font-size:85%;">Starring Erin & Mike<br />Filmed on Location in Beautiful Downtown Sellwood<br />Soundtrack: “Get Older” by Matthew Sweet</span></em></div><div align="left"><em><span style="font-size:85%;"></span></em></div></div><br /><em></em><br /><em>"Who cares if you don't know what you want?"</em><br /><br />I left the funeral home at one in the morning, embalmed. The fluid was cheap beer. The mortician was the bartender. And the funeral home was <a href="http://thewoodsportland.com/">The Woods,</a> Sellwood's new music venue on Milwaukie Avenue.<br /><br />You should know this about me -- I don't like to leave the house after supper. What can the world offer me that my couch does not? But the Woods, the old Wilhelm Funeral Home converted to a music joint, is within walking distance. Plus it's my birthday weekend. And we don't have a recipe this month (which I concur is really the only reason to read this furshlugginer article each month), so I needed something to write about. (Erin's been busy catering a few of her friends' weddings so we’ve been eating a lot of cereal at home.)<br /><br /><img id="BLOGGER_PHOTO_ID_5379676286068484258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmSmIS-TMxwAljoAGKyf3oS1EMSgeVjVrq-Jzk6Ya_kR4tqpvEAodpQmZQuwVshwyAOh46Z6JUpWVZiUfPzoSsa-Z_nT7S2QNkXv9dBkleWkUvY7sT6GaId_QCyjCyKJ502ahGzs1YafjE/s400/Woods+3.JPG" border="0" /><br />Just as well -- what would be an appropriate recipe for my 40th birthday article? Soup? Boring. Delicious, but boring.<br /><br />Yes, by the time you read this, I'll be 40. Or dead. Which would make it a real keepsake, unless you're reading this 100 years from now in the Sellwood Public Library's digital archives (or on some micro-fiche if you're one of those neo-traditionalists everyone will hear so much about in the 22nd century). In that case, my being dead 100 years from now would be unremarkable. Indeed, if I am still around, wrapped in an electric slankee in my anti-gravity rocking chair, bemoaning the cost of a Rolling Stones concert ticket, be sure to thank me for inventing the full-body wet-nap, a moist towelette coverall for distribution at restaurants with sauce-heavy menus; I hope to have it in production by the end of third decade of this millenium.<br /><br />I entered the world in a storm, a 12 lb hailstone of a child. Forty years and 138 lbs later, I still prefer the rain to the sun (perhaps nature played a larger role in calling me to Oregon than practical reasons). I was a large child, a fact either doubted or celebrated by the curious, considering my thereafter lean physique. My gargantuan birth weight was the talk of Mary Immaculate Hospital that week. Why such a gentle giant? Laziness. I believe I overextended my stay in the womb. My birth should have coincided with man's first step on the moon; instead Buzz & the boys were already back on Earth, eating ham sandwiches and watching the Johnny Carson show...<br /><br />I was 3 weeks old as Woodstock sang, swayed and stank 2 hours north in Bethel, New York. I couldn't make it -- Dad was a dyed-in-the-wool folkie in the Brothers Four/Kingston Trio tradition, and if by some cruel twist of Aquarian fate he found himself in the tea-soaked mud, he more likely would have been trying to score an valium rather than the brown acid.<br /><br />I did attend the Woodstock (Oregon) Festival & Parade the other day. There was considerably less nudity than the famed festival of 1969.<br /><br /><br />Erin: What are you doing?<br /><br />Me: Electric daydreaming. I'm taking stock of the last 40 years.<br /><br />Erin: How's that going?<br /><br />Me: I’m watching Cookie Monster on Youtube. Sesame Street turns forty as well this year. Yes, Cookie Monster and I are about the same age. We’ve been having an unspoken cookie-eating contest these last four decades. (Don’t tell him, I lost count years ago. Also, don’t tell him because he is a puppet.)<br /><br /><br />Forty. Well, not 40 yet. One more day (I’m back in real time now). Erin's having a party for me today. I was going to say "in my honor" but that makes me sound 80. Some would say my vocabulary makes me sound like 80. Just because I bring up Margaret Dumont a lot.<br /><br />I suppose I'm a slightly unusual for my age. I act about thirty years older, but was carded for looking 27-years old the other day (while purchasing a box of wine). No, I mean case of wine. I haven't bought a box of wine in almost 15 years. That was during my Carolina Days, when I lived in Calabash, NC, and my only literary output was editing and contributing to a zine I published with my friend Harry Carbohydrate. "Report to Hell" we called it (a play on Kazantzakis' memoir of Greco). Desperate poetry and clip art -- it was the best of rhymes, it was the worst of rhymes. But I developed a style I utilize today in ITSK. Be thankful this column isn't called "In the Calabash Kitchen" -- after all, how many ways can one prepare macaroni & cheese?For better or worse, I'm at my peak, artistically (though I pray fervently that I have not reached the zenith of my abilities or my legacy may be limited to the aforementioned wet-nap tuxedo).<br /><br /><img id="BLOGGER_PHOTO_ID_5379676301435150818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 313px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzOlMNjIfliBMcgFs1yqQSF5p4zKZlVcboBH-oiYxlgjS17vn5cjP6by062u8qMvz1dvB1qRe4lyAyIxAAZ3FcGXp_2neVrUmIYfmraAxEft-L9_YD5z5MyIjV2lcroI9f_mSGnTQlk-nX/s400/IMG_3386.JPG" border="0" /><br />Why would any of this be interesting to you, my Sellwood/Moreland/Etc neighbors? Oh heavens, I can't imagine it would be at all, at all...<br /><br />So, in lieu of a recipe, here’s some trivia you can chew on! Get it? With the chewing…?<br /><br /><strong>In 1969:</strong> The Beatles <em>Abbey Road, New York Tendaberry</em> by Laura Nyro, <em>Trout Mask Replica</em> by Captain Beefheart & His Magic Band, and <em>The Velvet Underground</em> were released.<br /><br /><strong>In 1969:</strong> Ice Cube, PJ Harvey, Christy Turlington and Dweezil Zappa were born.<br /><br /><strong>In 1969:</strong> Paul Chambers, Brian Jones, Josh White and Frank Loesser died (Loesser, on the day I was born).<br /><br /><strong>In 1969:</strong> The New York Mets won their first World Series in Game 5 against the Baltimore Orioles.<br /><br />You see? Even the losers get lucky sometimes. Well, gotta go. The guests are arriving, the hotdogs are bursting…and it’s almost time for my nap.<br /><br />Oh, and go to <a href="http://www.thewoodsportland.com/">The Woods!</a> Someday it’ll be regarded as the CBGBs of Sellwood!<br /><br /><em><span style="font-size:85%;">The “In the Sellwood Kitchen” cast and crew can be contacted at: <a href="mailto:erinandmike@sellwoodkitchen.com">erinandmike@sellwoodkitchen.com</a> </span></em>The O'Shaughnessyshttp://www.blogger.com/profile/05533721125071292386noreply@blogger.com77tag:blogger.com,1999:blog-6272360839935420096.post-91161934957589567012009-08-17T17:58:00.000-07:002009-08-17T18:53:45.526-07:0025.0 Don't You Know About the Curd<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSZTYHCM29KZkeUPFyZKuMjzq-2fqmpV0sRsTSsf_loOlLjEbQZw31VgVKyAlJo3dc3NjKwtQtMasDjnXM2tqOROTFwuIa9A6P9GN1HkOtwSqf4KTM-Fm4Tx1WSMtMdFgRQ7C6k4bcX_1q/s1600-h/ITSK+25.0.JPG"><img id="BLOGGER_PHOTO_ID_5371103920231807154" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSZTYHCM29KZkeUPFyZKuMjzq-2fqmpV0sRsTSsf_loOlLjEbQZw31VgVKyAlJo3dc3NjKwtQtMasDjnXM2tqOROTFwuIa9A6P9GN1HkOtwSqf4KTM-Fm4Tx1WSMtMdFgRQ7C6k4bcX_1q/s400/ITSK+25.0.JPG" border="0" /></a><em><span style="font-size:85%;">Starring Erin & Mike, Sarah, Adam and Jim & Jessika<br />Filmed on Location in Beautiful Downtown Sellwood<br />Soundtrack: Imperial Bedroom by Elvis Costello & the Attractions</span><br /><br />“I’m the town crier…”</em><br /><em></em><br />Before the winds conspired and the leaves and dust and litter rose in a dioramic Ascension, I dreamed of dessert. In moments a soundless fury of wind would rush down SW Morrison like a big baby blowing out his candles. “Lemon curd,” I whispered in my car, waiting for Erin. “Lemon curd,” I whispered again, seeing her step out of her building with her hair aloft. “Must’ve been a rough day,” I thought. Then the atmospheric mood swing hit and I saw a troupe of Marcel Marceaus walking against the wind. Erin struggled to the passenger side and we entered the stop-and-go flow of rush-hour traffic cum mass-hallucination evacuation.<br /><br /><img id="BLOGGER_PHOTO_ID_5371103909341663746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_uOYEi0w-a4B_qA9q-SY11FyjhNyCyxZGG7Lb29w_-3spUS5IoXAjIVx-rPGccWBmDqq6a9FuydFmGZOL2aNtSMkTcBIzTcaLxJ73Pc9syL5xD-1j6uXi6E0JHMgqb6Ts5qOJQDRht64r/s400/01.JPG" border="0" />“Wow, this storm came out of nowhere!” said Erin.<br /><br />“Oh, yeah, I know. Listen. This isn’t going to affect dessert, is it?”<br /><br /><img id="BLOGGER_PHOTO_ID_5371103907802190418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-c4CpJoE_blsFcQ0NSR7WP1W6PLjznt-8HriKgKw8ZftP2U_prVV0o04wnE6w9921VjN7XdF4gKGyIycA4mwVYSfjCexKGZYpNlsOn_6-llTdGdmwArQda77r8VUyQwxD7auakYKNebC/s400/02.JPG" border="0" /><br /><div>It wasn’t, I was assured. We were having a few friends over for dinner, like we do; but the barbecue, as mouthwatering as it would be, was not the main attraction. It was: Lemon Curd Cupcakes.<br /><br /><img id="BLOGGER_PHOTO_ID_5371103897519086530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg9abacmvvLueNs9YOR4SASZCwx8rJ-Mc4YOgT4NYvBofdpWWNo2K-fcx2Yc7OlhfrBCEqvf89x4L5vQptPCOv3eTNqZ2vOXW7DHkDevPM6FSO9Hw7l08_zrUanjtttPppn08wEu7dUyuE/s400/03.JPG" border="0" /><br />Curd? That sounds awful. I know, right! But it’s not skimmed curdled milk, as I first horrifyingly assumed. No, this is something else, a fruit curd, lemon to be precise.<br /><br /><img id="BLOGGER_PHOTO_ID_5371103629672769442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO3gocPNulv9gJLcs11-MpCZqifMDuu0zUDiK4mZw_knGQgiDY9Q6FeNvqMhY4P1901KDtLKw84YuKJN1QHgFrfsZ1FnUszo9v53c6if5Mu2Zmu4kOeuvF2fblDTtIwQoMCS72hhCqslxH/s400/04.JPG" border="0" /><br />The dinner conversation was as delightful as ever. Jessika, who despite critiquing the décor of our bathroom on her last visit, broached the lively subject of strange human pervasions. We guffawed, howled and snickered. We raised our stubby beers in bawdy approval of our shared love of off-color euphemisms. </div><div></div><div></div><p> </p><p><img id="BLOGGER_PHOTO_ID_5371103625778102738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxvrg7PP0nHbTwXBdQ1PRTAl450jlyiMGs3ZKGx3iCn0OaXEkeSKpzj5o6mMm5m6m_Dosyi-Yl9mMRDfDl5AMfHQu_AclSillWPhjxoF5ebiu9zlF0AI6fQjeXs_Kd2_hp_z2aMxVUP3b0/s400/05.JPG" border="0" /><br />But eventually, the noise went white as my blue eyes, green with gluttonous greed, drifted to the oven, wherein those cupcakes quickly gestated in the Hotpoint womb.</p><p><br /><img id="BLOGGER_PHOTO_ID_5371103608752846626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl5fDiyi4GXm9swPCBW6jWL2QfWDvZBonF2DymXFG5llPTKqq_TVpGD2uOC_hV9QV6jDDGb3wF5VayQkkoUpzYUtOjOCfUkia2HxKCXZVsGt8TkZ8bMwpN4zqRIyVxNTLiBf8qU0-ma69T/s400/07.JPG" border="0" /></p><div><div><div>The lemon curd, I sensed with feral desperation, cooled in the fridge. I began astral projecting into the appliances when a gale of laughter slapped me back to the table.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm_LZTN3lHKEZZcjXN1so8f46XhbI2moxxRUfst3E1qua6CYcFavgzyTz0IV5V5qRY7WAvult9AeBNvoiHap4PdtabInp7Dt2_33NRML0iWBjZ-Fybr2JvIO2sgf0_GFrv4esW4bMZr_cC/s1600-h/06.JPG"></a></div><div><div><br />“The ‘dinner bell’!” offered Jimmy. Adam lost it!<br /><br /></div><img id="BLOGGER_PHOTO_ID_5371103602686311106" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEius0vEXUzekeY6kaqLZdl3PNa7YlMhKonFPsbwz2iiGihHtpd1Vzla-5Y61wNtWJqB3TT1MiDu1XHYSVuTJUC6lGcGSQFqSRFA_kPUsmC9GuKoVYqzVSu7SeOKmF1sFDj3AdD3MrTtb_MK/s400/08.JPG" border="0" /><br />The table was cleared. Erin and Sarah began filling and frosting the cupcakes. I busied myself with odd distractions: In my head, I tried listing the Seven Dwarves in order of likability (for the record, Bashful is the worst).</div><div><br /><div></div><div><img id="BLOGGER_PHOTO_ID_5371103351009114306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4uo2FykGfldsakfFD3sqV98PsI5rMXrDWe9-cxKBDngbmGvPmXPPMgfzYnBfXXpP4vy3pLDBesGAFlBJ8dbubNv6MUsMqN3rSkjZr4ijf9BMOt19RwNTP9o73OlXNOx5zKXGK02jG1rur/s400/09.JPG" border="0" /><br /><div>I find myself locked in a spell that can only be broken by the taste of lemon curd. Erin detects my non-verbal cue.</div><div><div><br /><div><img id="BLOGGER_PHOTO_ID_5371103328939407426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7HhIdetaTckIB0UdeQv23d5vIbwikqcV7XosTxy8s_w2iAe4m6Tw7Bc4tJ1pruxN5a-QL_jVtvx_x83aBHb5pd3ZGBYNravZB2h_SKyZdDiTMwrF37kwAaiwKZrr0vIEs2ktDZ6Ytjo4/s400/12.JPG" border="0" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbDEkqso9BLnSHP46nTAZhs7NGNnGcTFITY-RMaHjw6AQ64guL7BgDtlQxxEvR7As6bloTVRwvH6ScFyWAFFpYjslupLhD7OjsOeFodxNZ5oWIKCJEvSrhQ3y3G4qRM_Iu0p7cXc2bnG1l/s1600-h/10.JPG"><img id="BLOGGER_PHOTO_ID_5371103345354954210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbDEkqso9BLnSHP46nTAZhs7NGNnGcTFITY-RMaHjw6AQ64guL7BgDtlQxxEvR7As6bloTVRwvH6ScFyWAFFpYjslupLhD7OjsOeFodxNZ5oWIKCJEvSrhQ3y3G4qRM_Iu0p7cXc2bnG1l/s400/10.JPG" border="0" /></a></div><div>She hands me a cupcake. A breeze, smelling of rain, drifts in through the screen door. The world is perfect enough.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj9hWaEP6g32CanX6z1h-d7VGaXu7j64SgzM0bmmT-BwH6XPgJsOqGi3f1oCAPd2LHhY6M0lAznXiiDwEnvBpKQcG2rDztVLNpp6JQ4NPqXEkWMVwNBrQsLY_vt_k4LqZfVSv4g8d-Pm9m/s1600-h/11.JPG"><img id="BLOGGER_PHOTO_ID_5371103338328858386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 324px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj9hWaEP6g32CanX6z1h-d7VGaXu7j64SgzM0bmmT-BwH6XPgJsOqGi3f1oCAPd2LHhY6M0lAznXiiDwEnvBpKQcG2rDztVLNpp6JQ4NPqXEkWMVwNBrQsLY_vt_k4LqZfVSv4g8d-Pm9m/s400/11.JPG" border="0" /></a></div><div></div><div>LEMON CURD CUPCAKES<br /><br /><em>Erin’s Intro: This recipe is perfect for a non-diet spring treat. It’s cute and fresh and fun. If you’ve never had fresh lemon curd, you are totally missing out. It tastes like summer, and by itself, it’s gluten free. Add it to these fancied-up cupcakes and homemade butter cream frosting and you have a REAL treat. There are two choices listed, and they are both irresistible. For the frosting, you can find a simple butter cream recipe or use pre-made. We creamed butter, lots of powdered sugar, vanilla and a little milk. It’s a basic recipe and easy to find so we didn’t list it here. These cupcakes are super cute and perfect for spring gatherings. Hope you enjoy!<br /></em><br />Lemon Curd:<br /><br />3 eggs<br />1 egg yolk<br />1 Cup sugar<br />½ Cup unsalted butter<br />2 teaspoons grated lemon peel<br />1/3 Cup fresh lemon juice<br /><br />In a double boiler, mix the above ingredients on low to medium low heat. Whisk regularly until the mixture becomes thick. Remove from heat and strain until it is smooth. Let cool.<br /><br />Cupcakes:<br /><br />1 Box lemon cake mix<br />1 (3.4oz) box instant lemon pudding mix<br />8 oz. cream cheese<br />½ Cup sour cream<br />¼ Cup water<br />¼ Cup oil<br />2 Eggs<br /><br />In a mixer, cream together cream cheese and sour cream. Add water, oil, eggs and mix well. Add cake mix and pudding and mix until smooth. Batter will be thick. If you have a spring loaded scoop, use it to spoon mixture into muffin tins lined with cupcake wrappers. Bake at 350 for 20 minutes. Let cool. Makes 24 cupcakes.<br /><br />Two Options for Lemon Curd Cupcakes:<br />1) Baked-in: Before baking the muffins, make a dent in the top of the batter and fill it with a spoonful of lemon curd. Bake as directed.<br />2) Filled-in: After cupcakes cool, cut out a cone from the top of the cupcake. Fill the hole with a spoonful of lemon curd using a piping bag. Level off the cut-out piece of cupcake and place it back on top of the lemon curd. Cover with frosting to set in place.<br /></div><div><br /><span style="font-size:85%;"><em>The “In the Sellwood Kitchen” cast and crew can be contacted at: </em></span><a href="mailto:erinandmike@sellwoodkitchen.com"><span style="font-size:85%;"><em>erinandmike@sellwoodkitchen.com</em></span></a></div></div></div></div></div></div></div></div></div>The O'Shaughnessyshttp://www.blogger.com/profile/05533721125071292386noreply@blogger.com29tag:blogger.com,1999:blog-6272360839935420096.post-36352583539972541272009-06-28T17:10:00.000-07:002009-06-28T17:35:14.018-07:0024.0 Manicotti Redux<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFj6ufXV7dCSHARYSb67gPIWSfI9LfXLVr-UvEZW9pAtFlnwj63FNdjcDboaSQNX08VlRJOTGdWphTLtS1NOWFgFHl8tJN9YlqsMRvJkUOjsjGVFhkS7cw2Hpdz6MlC2vJfld7ke3Ldos/s1600-h/ITSK+24.0.JPG"><img id="BLOGGER_PHOTO_ID_5352537707166159682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFj6ufXV7dCSHARYSb67gPIWSfI9LfXLVr-UvEZW9pAtFlnwj63FNdjcDboaSQNX08VlRJOTGdWphTLtS1NOWFgFHl8tJN9YlqsMRvJkUOjsjGVFhkS7cw2Hpdz6MlC2vJfld7ke3Ldos/s400/ITSK+24.0.JPG" border="0" /></a><br /><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><span style="font-size:85%;"><em>Starring Erin & Mike, Adam & Josh and Sarah<br />Filmed on Location in Beautiful Downtown Sellwood<br />Soundtrack: Willoughby by Mike “Sport” Murphy</em><br /></span><br /><em>“So let's go out and act as if it's Saturday - I cannot bear to wait 'til one arrives.”</em><br /><br />Madonna mia! Why must writing this article be such a chore? Our present meal in the Sellwood Kitchen tantalized, satisfied and even conjured (the primary effect I seek). Yet here I sit in front of the laptop, sipping on a souvenir Japanese Grapefruit wine cooler, and thinking about what to write (a Zen master would suggest “not-thinking,” a state of consciousness conducive to enlightenment). The wine cooler can (yes, the can) bore only the word “grapefruit” in English. But I’d been forewarned (threatened?) that the contents did contain alcohol. I wonder if there’s some NHK-inspired parody of Bartles & Jaymes in Shibuya.<br /><br /><em>We wonder if there’s an NHK-inspired parody of </em>you<em> in Shibuya, and if so, can we TiVo it?</em><br /><br />That’s terrific. So anyway, I know Erin has similar blocks, scrambling for a recipe before the deadline. With greater ease, she lights upon a lip-smacking dish. Me, I’m as dull-faced as Spencer Pratt at a Richard Feynman lecture. Leave us turn back the hands of time to that delightful day in May from whence derives our episode. (Disclaimer: The following events did not transpire on one day, although we shall proceed as if they had.)<br /><br /><img id="BLOGGER_PHOTO_ID_5352537457269371554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFlbNbDDHFozPoAOukFh-TI5Ck36zajo4Gdl5WZEbaihwGqJ2u0iSSpsXr5zQp3pxTbJArq-dJQJgxYMQ3D5Al2VKBjNFotj9XhFLjpQ0bClgj0A7ufuiZ0sM-JPyDpS9DYXGSKTiqgM1w/s400/IMG_1629.JPG" border="0" /><br /><span style="color:#99ffff;">12:05am:</span> Saturday begins as usual at midnight where I find myself at PDX awaiting the arrival of my Aunt Arlene’s flight from New York. She said she was getting in at 9pm (she was wrong); the airline said 11pm (they were wrong); the plane lands at 12:05am (it was correct). Home. Bed. Sleep.<br /><br /><span style="color:#99ffff;">9:05am:</span> I donate a busted TV and dump off a deuce of moldy director’s chair (and I don’t mean Clint Eastwood) at S.M.I.L.E’s annual clean-up day. Five bucks for a good cause. They do it every year.<br /><br /><span style="color:#99ffff;"><span style="color:#99ffff;">10:25am:</span> </span>After a quick brunch with Aunt Arlene at my mom’s place, I walk home with an Entenmanns crumb cake, flown in fresh from her carry-on. It’s a beautifully sunny day!<br /><br /><img id="BLOGGER_PHOTO_ID_5352537710367502514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUVJnAsJ-zTLZt4YpUF692mKMM7NI1H4a0tTAHHmvlLAau_amZou_xShEurSDsTzdZeD4UlEg6gdAUm7_8Bwx5ycyCKiTQuENp6N7l84clBU6sOql-H5-Nbzh3qHyMoIG-ayyv8VVRmAfD/s400/IMG_1612.JPG" border="0" /><br /><span style="color:#99ffff;">10:28am:</span> I stop by the annual Sherrett Street Book Sale – in essence, the “perfect” garage sale, with proceeds benefitting the Oregon Association for Childhood Education International. I picked up a couple James Joyces, a Styron (the memoir), Loren Eisley’s “The Immense Journey”, two animal books and three LPs, including Johnny Smith on Verve.<br /><br /><img id="BLOGGER_PHOTO_ID_5352537463156922898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicXpN_CMQ1lHFk7JgfRxiVHd8xE_7HPBsBg7WbZh9TktBE3xDyn-fqc0xuVLScyE79uYZSWpbrWSn1PJ7wymCQJYesjELCMSDckjT2atuvyk3qh2JfqAICIJQYkr_Nl9izVEm7xiTp-4X-/s400/IMG_1631.JPG" border="0" /><br /><em>Well, aren’t you a modest pseudo-intellectual, complete with just a hint of hip ennui?</em><br /><br />Oh, why do you say that? Because I was flipping through Ulysses at the Laundromat?<br /><br /><em>No, we think your attempts at erudition produce mere fringes of facts, bolstered by bolts of noisy info-tainment. It’s like filling in a manicotti tube with whipped cream.</em><br /><br /><img id="BLOGGER_PHOTO_ID_5352537469380188914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWVJ6SIHmIYE-HX214hjA5LEEqow8DarbYiq84s8WOCJ3GkvP2vFVcLDRNs3IJgVNW0hE5SM6hdXh0ZU1t7mgURbzBlwlDvY7hw76M7EpOfICUZ8A7N-fX1YHZVA2gVhoE6eBJ20Gjj8XK/s400/IMG_1641.JPG" border="0" /><br />Wow, tell a fella what you really mean, right? Listen, did you mention manicotti because you read ahead in my rough draft, or was that just a coincidence?<br /><br /><em>William Burroughs says “In the magical universe there are no coincidences and there are no accidents.”Also, we read the title up above.<br /></em><br />Oh, yeah. Well, then that takes us up to…<br /><br /><span style="color:#99ffff;">7:40pm:</span> I wake up on the couch (where I fell asleep after my busy morning – remember all that walking?). Adam & Josh are seated at the kitchen table.<br /><br /><img id="BLOGGER_PHOTO_ID_5352537214587197282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEianM1XeCQDwwNlTEXRZUSeEaJqIhGbqJ_f_LQdAoyJhAMQNMxwy4NBFZdOoRHMwj3mjXfJDhxVijL7wBKH8v8kO4-jUZn5_IF16aiYn2dtcBEDOTOdCIRQmwfkg7ZhJnO3jWG2OdP_Y6Ne/s400/IMG_1653.JPG" border="0" /><br />“The black spots are protein.” Maybe I’m in a waking dream. Adam’s talking about the ants. We have ants.<br /><br />“No, it’s pepper,” covers Erin mock-heroically. But it’s ants. It’s 7:42 and Sarah and Erin are making manicotti, or “munuhgut” or (dreadfully) “manny cotty.” But to quote “Sixteen Candles”: You don’t spell it, son, you eat it!<br /><br /><img id="BLOGGER_PHOTO_ID_5352537466726695858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgctAooPbXnuLAXv380g6M4VSOxRM5Dbyh5Ki_pQiY_zgXiCTgK7mimTaGJgyxfU1CiWp4DFUun8IfQ_WfQPJqhGHTvYwWWS9Wpay6j-uoNZDZ88sCmNMfZto016ka4VMNulW7lJlxmt1Se/s400/IMG_1635.JPG" border="0" /><br />There was a gluten issue concerning the purchase of non-Gluten Intolerancy Committee-approved pasta – in this instance, manicotti tubes. So let me now issue this warning: This is not a gluten-free recipe. Let me also exalt this proclamation: This is not a gluten-free recipe!<br /><br />I don’t think I’ve had manicotti in years. I used to eat it like it was going out of style. Which it did, I guess, or else so many manicotti-less nights wouldn’t have passed without regard. Tonight, this isn't the frozen variety I microwaved in its cardboard crèche, lo, those many years ago (it was my first foray into gourmet) – this is homemade eye-tie!<br /><br /><img id="BLOGGER_PHOTO_ID_5352537472623387826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilbneLGU9R1nz-hbngNrWCx-S-_AHDb28mpzMqXIsMGV3KNRWPihH65XR6ILT-H2bToLXv1mMTNjpLbFfRNENQVPpzfL-TKPZH5f36eInjiP1Tgqsh46SWiqeCULwk7lKCoUBTp8oNrt9d/s400/IMG_1638.JPG" border="0" /><br />While Sellwood is by no means the Little Italy of Portland (it's a “little musty,” but that's just because of all the antiques...), we do have our share of ristorantes – Gino's, Portofino, a Cena, Staccato Gelato and the Garden State food cart (that’s a nice sausage sandwich). I’ll add the Sellwood Kitchen to the list (my name’s O’Shaughnessy, but I’m also half Russo).<br /><br /><img id="BLOGGER_PHOTO_ID_5352537209395067714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNU4EOUcvy_OzSWHCKtUUznunT6wdaQ9M7q4AZtOuAmhO1AcNEdkX3sNOqevoYQGKc6RHM6OlUzxC7nTLsAVCMw00hiSujT0qwbzjPF2DV5TKi5PrkTixY1Uv1T-0QeLzMHAMSJxkm60AK/s400/IMG_1644.JPG" border="0" /><br />“…but you can’t make him laugh.” That was the punch line to an alternate article title. I changed the title. Manicotti is a funny word, but it won’t join a comedy troupe. It’s funny on its own and repels any attempts at pun. One can only regard the title of the piece as an essence of the beatific simplicity of the word manicotti. At best, one could affix an obsequious adjective postpositively.<br /><br /><img id="BLOGGER_PHOTO_ID_5352537218862440706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Jd3J_aPlyWSuQuLMaSQhHgxJBLy7k2_oIxoAy-X3koEkVOjpjG-zmwXl1aKDalyXfs8gsE5TdYBsd-RwNgayqzr-h-8u1PFobabUn_fYKSRvUk0xTkoLxROQVeS7_CltjnXdBkKuPcR-/s400/IMG_1657.JPG" border="0" /><br />So is manicotti a stuck-up dish? (I once admonished a Fettuccini Alfredo to get off his high horse.)<br /><br />No matter, manicotti: It’s what’s inside what counts.<br /><br /><img id="BLOGGER_PHOTO_ID_5352537222460698290" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiypK3mVvMTdMFwBniTn0X5uQz4mh9Jl2d-nqooREPkzXeC70KtxlymYLDQ50mGeqOFyWcs7whi00Ea6o_dnJ3u0uqEIjxHSGRA1QZaANPA6fH41NRWxFPcE3XaniISxKgZ-FL90K5gahRi/s400/IMG_1659.JPG" border="0" /><br /><br />MANICOTTI REDUX<br /><br /><em>Erin’s Intro: Sometimes you just need gluten. Not really, but apparently no one makes gluten-free manicotti shells; I might have to look into manufacturing them someday. I’d have to manufacture GF Ricotta too, because I learned this month that it’s no good for the gluten intolerant. Although I normally would have protested by making something else…well, we needed a recipe STAT! Don’t worry, we didn’t poison Josh, we made a separate dish for him; he loves pasta, literally. Well, this month I decided to kick back and take it easy, so I let Sarah take the lead – she makes a mean manicotti!<br /></em><br />8oz. box manicotti noodles<br />2 cups ricotta cheese<br />2 cups grated mozzarella, divided<br />¾ cup grated parmesan, divided<br />2 eggs, beaten<br />1 ½ tsp salt<br />½ tsp fresh ground pepper<br />10oz box frozen spinach, thawed and drained<br />1 large shallot, minced<br />3oz. pancetta, chopped<br />4 medium cloves garlic, minced or pressed<br />2 twenty-six oz jars pasta sauce<br />1 cup water<br />1 tbsp Italian seasoning (optional)<br /><br />Start with a sauté pan with a touch of oil on medium heat; add the pancetta, sauté for about 4 min. until it begins to brown; add shallots and sauté until translucent and starting to brown. Add garlic and sauté for an additional minute. Set aside to cool. Next, in a large bowl combine ricotta and beaten eggs until smooth. Add 1 cup mozzarella, ½ cup parmesan, salt, pepper, spinach and the pancetta mixture. Mix well. Combine jars of sauce and water (and seasonings if desired); pour 1/3 of this mixture into a 9x13 inch baking dish.<br /><br />Next we stuff the shells! Put the ricotta mixture into a gallon sized plastic bag, cut a one-inch hole in the corner to create a make-shift piping bag to squeeze the filling into the uncooked manicotti shells. Place stuffed shells into baking dish in single layer. (Place any extra stuffed shells into separate smaller casserole dish and freeze for later use). Top with remaining sauce and sprinkle with remaining cheeses. Place in 350º oven until noodles are soft in the middle (45 minutes to an hour). Remove from oven and let set for 10 minutes and enjoy!<br /><br /><em><span style="font-size:85%;">The “In the Sellwood Kitchen” cast and crew can be contacted at: <a href="mailto:erinandmike@sellwoodkitchen.com">erinandmike@sellwoodkitchen.com</a></span></em> </div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>The O'Shaughnessyshttp://www.blogger.com/profile/05533721125071292386noreply@blogger.com37tag:blogger.com,1999:blog-6272360839935420096.post-51362437017050218272009-05-13T19:02:00.000-07:002009-06-04T09:58:10.000-07:0023.0 In Cod We Crust<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdOc_kig0TOSmx9HQK16emvKsouH7IsdIOyKEfbe6GgWFyFKDxNQM6j6uIWcMONsU9K3dzvvxbfpR59gLxpHgm7ZqiLq8Z1nUDczjOcGLuS1M0nax3HHXSfR24WkrJiXkIcKAbZhk9XafA/s1600-h/ITSK+23-3.JPG"><img id="BLOGGER_PHOTO_ID_5338527930759414498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdOc_kig0TOSmx9HQK16emvKsouH7IsdIOyKEfbe6GgWFyFKDxNQM6j6uIWcMONsU9K3dzvvxbfpR59gLxpHgm7ZqiLq8Z1nUDczjOcGLuS1M0nax3HHXSfR24WkrJiXkIcKAbZhk9XafA/s400/ITSK+23-3.JPG" border="0" /></a> <div><div><div><div><div><div><div><div><div><em><span style="font-size:85%;"></span></em></div><div><em><span style="font-size:85%;">Starring Erin & Mike, Adam & Josh , Sarah & Adam, and Jane<br />Filmed on Location in Beautiful Downtown Sellwood<br />Soundtrack: Fisherman’s Blues by The Waterboys<br /></span><br />“Castin' out my sweet line with abandonment and love”<br /></em><br />Actually, we use tilapia, but that’s a great title, right? In Tilapia We Lightly Coat with Corn Meal” doesn’t have the same zing. But I’m getting ahead of myself. First, a history of fish.</div><div><br /> </div><img id="BLOGGER_PHOTO_ID_5338527620014176354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha0L-jJRDhF2EimfM3VlkDLeFge7DUY8boeHCWtBW8Ymf0Rzkjkbgo2ZgLp4mmfZ2pYNOP4g-g2dfc0Tzc_1dRkwGQB8BKkpTvTqzVUH_71gQajqqFwlI5J8j_Ha-fdqeOOZEEjuUiUp0u/s400/IMG_1429.JPG" border="0" /><br /><a href="http://www.youtube.com/watch?v=RC3D0ynR3XU">“Fish”</a> was a short-lived (14 episode) sitcom that ran on ABC from 1977-1978. Starring Abe Vigoda as Det. Phil Fish, the series (a spin-off of the abundantly more popular “Barney Miller”) centered around the home life of Fish and his wife Bernice, after their unlikely decision to adopt five troubled foster children. I say “unlikely” because even in ’77 Vigoda looked about a hundred.<br />What does this have to do with tonight’s meal? Nothing. Let’s continue.<br /><br />Imagine if you will: Neptune astride Leviathan, a mighty plume of seawater obscuring his beard, flowing bolts of geoduck. On his trident, thrust toward the undrying sun, three perfectly browned and crispy fish sticks. This is the glorious regurgitation of the fathoms, the favored gift of the sea!<br /><br />That’s a little closer to tonight’s inspired dish. This next bit reels it in.</div><div><br /></div><img id="BLOGGER_PHOTO_ID_5338527621766605282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF43PbEhpKo8vAPoNb6T0Gv4GK7s1vLNNLW6Td4WuYfDUKGvVqIIzzm0Z8zks8RxXulbeq96s61lZd6RDCp-20_2VFKrBjnRsJtrYfQfgeYo3COYO7j1JzNj4j_ahiAaeSs6ALtmJ2ccZn/s400/IMG_1432.JPG" border="0" /><br />Every Friday, even beyond the Fridays of Lent, my father returned from work to a fish sticks and spaghetti dinner. It wasn' t<br /><br />More than anything the ketchup thermostat has colored my impression of all fish (if not all pasta) meals. Isn’t there some quote about fish being a dish best served cold? Putting ketchup on a fish stick is the culinary equivalent of icing down a swollen knee (but more appeasing to the taste buds).</div><div><br /></div><img id="BLOGGER_PHOTO_ID_5338527624760741522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiKshenQ21euUtvSWYYdUzNqJl6VcFiwtDCFJnyx6BbsozVeeBjTlgSM3ZUfdhjoHYpDgipZsYuo1BD8f_20X5w29hLCMmzej7N5kl4NPsFpWhDgfQwAXaMNB2wzGDOJ0qfWHpJJWgg0PU/s400/IMG_1434.JPG" border="0" /><br />But please don't let me be misunderstood. It was my favorite meal of the week. Also, as a nostalgic trigger, it signaled the beginning of the weekend – my next meal after the fish dinner would be Saturday morning pancakes while watching the Krofft Supershow (1976-1978).<br /><br />So when the other night, Erin decided we'd be having fish sticks for the Sellwood Kitchen entree, all sorts of questions sprung to my tongue: Is "Donnie & Marie" back on the air? Do we have enough ketchup? Did you convert?<br /><br />Answers: No, the variety show is dead; no, there's plenty of ketchup (Erin despises it); and no.<br /><br />I didn't care. I was just anxious that we start defrosting the fish sticks in time for <a href="http://www.youtube.com/watch?v=Iw02dS75XI0">Donny & Marie </a>(thank you, You Tube).</div><div><br /></div><img id="BLOGGER_PHOTO_ID_5338527631863325202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbv09_H2Z7-P4b3tv5I_C0vfDff1QdgG3oUQ-te4Kvp4MOn_-wXS-2QD2xL1NARJ28jCz_1Lr94Z6JfmPLXqZ7N2TCQg__RQXn_zz2PBfX-E5dxAsNX7CpNv188Tx7wqlzLiTHu6Aj3Qql/s400/IMG_1438.JPG" border="0" /><br />Erin began to explain, as delicately as one can to a 39 year old in the throes of a severe nostalgic episode, that these would not be "your father's fish sticks."<br /><br />O joy! O rapture! Home made fish sticks! I called my mother. "Wanna come over for dinner? We're having fish sticks! No, we don’t need any ketchup." (On a curious side note worth recording, my mom, aware of Erin's famous chicken skewers, had misinterpreted the nature of the meal. My brother asked her what she'd be eating at my house, and she responded, with waning certainty, "Fish-on-a-Stick?").</div><div><br /></div><img id="BLOGGER_PHOTO_ID_5338527923895084514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 367px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDV-xhLoHFNzn31MXbztxSCQo2XygDKAIJfxqAUtfPitflb7Jsy1tgYHNMiD5T6zIxfMi0PoZJc8mtvQhOh8idR7ZvJO94qQFxPtgkEFmFY1bI7yoRTX-B9q6arjYsStxLBZ6NrIQBxnq6/s400/IMG_1468.JPG" border="0" /><br />We had a full house that night: Our residents Lenny & Squiggy (Josh & Adam); sous chef extraordinaire Sarah MFB and Adam, uh…2 – both Sarah’s boyfriend and Erin’s old college chum; and my mother, popularly known as Jane. It was a Thursday night, Holy Thursday if I recall, and of course in addition to eating, we had gathered for our weekly TV funnies.</div><div><br /></div><img id="BLOGGER_PHOTO_ID_5338527926926983106" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg36coTbe_ERYZFJIW79ZtfhJyh5DTvySBxNVq0EyLWUvaqcLJ4fUB5nGW5PU_KJ4-vvCtDa6Q-x5dHY4Qe6Law_di1yBXazSdgGErqAGkAiwgCaaW3OH30ULhp29u3nrLeNzD2SizZRNSd/s400/IMG_1481.JPG" border="0" /><br />Now it was time for the main event ("Remember the Main Event" -- sorry, just a little nautical humor). Served with fresh tartar sauce, with spring rolls on the side, the fish sticks were plated, photographed, and presently consumed. I loved them, but...</div><div><br /></div><img id="BLOGGER_PHOTO_ID_5338527917320242018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFai6Z3XRnOFUgogbYdKpMpY6nz-sI6wEeVQkwjxXioLnKQ7eVBQK7cfcOf0QOAumrNrTG31OjIcssHmmlC3PaSC_mk1P1tQoOtyjZrlAFehxMifC11Onw3bGHnPgrf0UXhpBl2-rhD2_J/s400/IMG_1454.JPG" border="0" /><br />Erin wasn't bowled over by it. Something was lacking. The nucleus of the meal was sound, but the electrons needed a little charge.<br /><br />My taste buds, abused by years of Drake’s coffee cakes and Yodels, could find no fault. But my psychic inner-ear picked up these whisperings from the ocean of archetypes Jung dubbed the Collective Unconscious: You should only serve fish sticks on Fridays!</div><div><br /></div><img id="BLOGGER_PHOTO_ID_5338527924559680306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 276px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSpVbLCJo2RiKFUuKMG2LLdljgKCznCv9gvS2NIJctHRfo8rO4qsMnw6p03N-_QUUikLi4kgk08WtKRMtAM4vnwBPdcwR5eqyYPdaKrgkSw3h0MVEEmj4AFU0kL5JzcDMVaZ73L-TQ4036/s400/IMG_1480.JPG" border="0" /><br />FISHED STICKS<br /><br /><em>Erin’s Intro: What’s a minced fish? I don’t know, but we aren’t having any. This isn’t your average frozen fish stick. We’re using fresh Tilapia, and GF ingredients, of course. And for once, we aren’t frying anything. I know, sad. But considering we’ve fried every type of food we can get our hands on in the past six months, it’s time for a break. I first called this recipe “boring”, but I changed it a little, and decided it’s not boring, it’s “simple”, and there is nothing wrong with that. It’s a great GF meal, especially for kids. Prep them ahead of time and bake them later for an after school snack. Or bake them for a house full of hungry grownups. Either way… preheat oven to 350°.<br /></em><br />4 Tilapia fillets<br />1 Cup Rice Flour<br />1 ½ Cups Corn Meal<br />2 Eggs + ½ Cup Milk, whisked<br />Salt and Pepper<br />2 Tbs Cajun Seasoning<br />Fresh Lemon Wedges<br />Cooking Spray</div><div><br />Put rice flour, corn meal, and egg mixture into three separate shallow dishes. Slice Tilapia fillets into strips, about 4 strips per fillet depending on the size. Lightly season fish with salt and pepper. Mix Cajun seasoning into the corn meal. Dredge each strip in flour, shake off, and coat in egg mixture. Then, press the fillet into the corn meal mixture so it is completely covered. Repeat with remaining Tilapia strips. At this point the fish can be chilled in the refrigerator until ready to bake. Set fish sticks on parchment paper lined baking sheet. Spray the fish sticks with cooking spray. Bake about 6-8 minutes, flip and spray the other side, bake 6-8 minutes more. Fish should be white and flaky. Squeeze fresh lemon onto the fish sticks before serving with tartar sauce, or ketchup, if you’re into that.<br /><br /><em><span style="font-size:85%;">The “In the Sellwood Kitchen” cast and crew can be contacted at: </span></em><a href="mailto:erinandmike@sellwoodkitchen.com"><em><span style="font-size:85%;">erinandmike@sellwoodkitchen.com</span></em></a></div>The O'Shaughnessyshttp://www.blogger.com/profile/05533721125071292386noreply@blogger.com33