Today, David got up early enough to join #4 and me on the porch as we waited for the bus. We all talked about Stuff, stuff that I don’t necessarily understand (quantum physics, even #4 gets it better than I do, but then I can make biscuits from scratch without a recipe) and I realized that my children are surpassing me intellectually. Not only that, I am OK with it. Happy even. Kids are supposed to do that. My dream has always been that my kids would be smarter and more successful than me. Not that I am a piddling near-failure, but that I want my kids to Do Better, to be more educated, to think harder, and stretch more.
Oh, I’ll always want them to come home for food, to say things like “Mom, you’re the best cook I know.” and to be eager to take leftovers home with them. I am not sure how I’ll feel if they marry someone who’s a better cook than I am, but there’s time for that yet. Hopefully I’ll be gracious enough to at least accept it, if not celebrate it. Last night Will and AstroGirl came over for dinner. I made spaghetti (and I make kick-ass sauce, if I say so myself) and fresh, homemade focaccia (and I make kick-ass bread, if I say so myself). I like AstroGirl. She eats. None of this picking at the food thing, but a big bowlful of pasta and 2 chunky bits of bread.
David is making plans to build a wrist computer. He found a motherboard the size of a stick of gum, and is working on the battery power issue, and how to make a comfortable case for it. Hobby Lobby has parts for making plastic jewelry, so I suggested he look there. It’s moldable plastic, you heat with a hair dryer and form. If he can find some that isn’t purple and embedded with glitter, we might be on to something. The whole thing is kind of beyond my ken, but I’m ok with that. He has to use a recipe to make biscuits, and I don’t.
I woke up this morning feeling like I might be coming down with a cold. The timing is awful, for reasons that I won’t elaborate on because this is a PG rated blog.
However, I have my remedies. Cold Cure chicken soup. I don’t have the time or inclination to make a pot of Jewish Penicillin, tho I admit that would be ideal. However, I need the soup now, not tomorrow, and JP requires time and a whole chicken, neither of which I have at the moment. So, Cold Cure soup it is, full of garlic and black pepper and rich in C onions and rich in betacarotene carrots. It simmers even now.
So, to beef up this post and make it look long, I give you a couple of recipes.
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking powder
1/3 cup shortening
1 cup buttermilk
Oven at 400 degrees, grease a cookie sheet. Sift together the dry ingredients. Cut in the shortening until it resembles coarse cornmeal. Mix in the buttermilk, add a bit more if the dough is too dry. Dump it on a floured countertop. DO NOT KNEAD. pat the dough out until it’s about an inch-1/2thick, and cut with a glass to make rounds. Put them on the greased cookie sheet and bake for 12-15 minutes until they are golden brown.
Cold Cure Chicken Soup
3 quarts water
2 large chicken breasts
4 carrots, sliced
1 medium onion, chopped
2 heaping tablespoons minced garlic
1 tablespoon kosher salt
lots of fresh ground black pepper
lots of chopped fresh parsley
Put it all in a big pot, set on the stove to simmer all day. taste and add salt and pepper as needed. You can also add a splash of vinegar and some scrambled eggs to make a sort of hot and sour soup. (By scrambled eggs, I mean scramble some eggs in a bowl, and pour slowly in the boiling soup, stirring constantly. I don’t mean cook scrambled eggs in a skillet and then add them. No. Don’t do that. that would be weird. You’ll want to do it right before you serve it because eggs that cook too long tastes sulfurous.)
1 cup warm milk
2 teaspoons yeast (or a packet)
2 tablespoons sugar
1 teaspoon salt
1/2 cup oil (olive oil gives a good flavor, but regular veg oil is fine)
3 cups flour
Mix everything but the flour all together and let it sit 5 minutes or so. Then stir in the flour, 1/2 cup at a time until you get a nice dough. Knead the dough on a foured surface until it is smooth and elastic, or cheat like me and use a stand mixer, letting it go on slow for 5-10 minutes. Roll the dough in oil, put it in a bowl (or use the dough bowl from the mixer), cover and let rise for an hour, until double. Punch the dough down and put it on a greased cookie sheet, spreading it out like you’re making a pizza. Use your fingers to poke dimples all over it. Drizzle some olive oil on it and spread it around. Here’s the creative part: sprinkle the dough with your choice of stuff. Chopped rosemary is nice, minced garlic, salt and pepper, parmesan cheese, whatever. I like to keep it simple and just use kosher salt and cracked pepper, especially if I’m serving it with spaghetti. Let it rise about 20 minutes, then put it in a cool oven and turn the oven on to 375 degrees. It will finish rising as the oven heats up. Bake until golden brown on top. Be sure an put it on the top rack, so the bottom won’t burn. I like to make it on a pizza stone because the heat is nice and even, and it won’t burn, but if you don’t have one a cookie sheet with a layer of tin foil is fine.